These delicious cookies offer a sweet and chewy texture enriched with the warm flavors of pumpkin and spices like cinnamon, nutmeg, and cloves. Ideal for cozy gatherings or a simple afternoon snack, they provide a comforting taste of the autumn season in every bite! This post may contain affiliate links. Read our disclosure policy . Jump to Recipe Imagine biting into a warm, soft pumpkin spice cookie that instantly fills your senses with the cozy essence of fall! These cookies are not just any treat; they’re a delightful blend of pumpkin, rich vanilla extract, and a medley of your favorite autumn spices. Each bite offers a comforting flavor that can only be described as a hug in cookie form. But that’s not all! To elevate their deliciousness, these cookies are generously rolled in cinnamon sugar, creating a sweet, crispy exterior reminiscent of snickerdoodles. Perfect for sharing or enjoying with a warm cup of cider, these pumpkin spice cookies are sure to become a seasonal favorite. So why wait? Get baking and bring the flavors of fall to your kitchen! Helpful Tips Softening Butter : Let your butter sit at room temperature for about 30 minutes before you start baking. Pumpkin Puree : Make sure to use pure pumpkin puree, not pumpkin pie filling, for best results. Size Consistency . Using a 1-inch cookie scoop will help to achieve a more uniform appearance and ensure even baking. Pumpkin Spice . I use the Pioneer Woman's pumpkin spice recipe. 3 Tablespoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg 1 ½ teaspoon ground allspice 1 ½ teaspoon ground cloves Simply mix everything together and store in an airtight container. Where to find high-quality and organic baking supplies? I’m so glad you asked! Check out my friends over at Country Life Natural Foods . Their high-quality products are purchased from farmers, and their mission is to offer simple and affordable options that take the guesswork out of eating healthily. I love that they sell in bulk as well as smaller quantities directly to my door because this Momma is busy! Try out Country Life Natural Foods for yourself, save 10%, and have high-quality and organic goods sent directly to your door. Let them know I sent you by using my affiliate code: THEAZALEAHOMESTEAD Advertisement Want More Sweet Treat Recipes? Give these a try! Lemon Pound Cake Rocky Road Brownies Homemade Fruit Gummies Yield: Approximately 5 dozen Ingredients 1 stick unsalted butter, softened 1 cup sugar ¾ cup light brown sugar 2 large eggs 1 ½ cup pumpkin puree 2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon fine salt 1 Tablespoon pumpkin pie spice ¼ cup sugar plus 1 ½ tablespoons cinnamon Directions Preheat oven to 350 degrees. In a large bowl, cream together butter and sugar with mixer until well combined. Add eggs one at a time and mix after each. Add pumpkin and vanilla and mix until incorporated and smooth. In a medium bowl, sift together flour, baking soda, baking powder, salt, and pumpkin pie spice. Gradually add flour mixture to wet ingredients, mixing well to combine. Cover and refrigerate dough for at least 2 hours or until firm. Scoop dough by rounded spoonful onto baking sheet lined with parchment paper. Roll the dough balls into the cinnamon sugar mixture and coat well. Place the dough balls onto a baking sheet lined with parchment paper. Spaced about 1 inch apart. Bake for approximately 10 minutes or until cookies are lightly browned with slightly crisp edges. Transfer cookies to a wire cooling rack to cool completely. How to Store Pumpkin Spice Cookies Store baked cookies in an airtight container at room temperature for up to 5 days. How to Freeze Pumpkin Spice Cookies Drop cookie dough balls onto a baking sheet lined with parchment paper. Place the baking sheet into the freezer for at least one hour. When the cookies are frozen, place a piece of parchment paper on top. Carefully wrap the cookies over so that they are sandwiched between the two pieces of parchment paper. Place the rolled cookies into a gallon-sized freezer-safe storage bag. Label and seal. Cookie dough may be stored in the freezer for up to 3 months. When ready to bake, preheat oven to 350 degrees and remove the cookies from the freezer. Remove the top sheet of the parchment paper. Space the cookies out on the parchment paper to ensure they will not touch during the baking process. Bake cookies for approximately 12-15 minutes or until lightly golden. Allow baked cookies to rest on cookie sheet for a few minutes before transferring to a wire cooling rack. If you enjoyed this recipe, be sure to let us know in the comments down below and click that heart icon at the bottom right of the page! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This comforting dish combines the natural sweetness of pears with the crunchy texture of walnuts, creating a nutritious and satisfying breakfast that's perfect for chilly mornings. This post may contain affiliate links. Read our disclosure policy . Jump to Recipe Are you a morning person? I, my friend, am not. I will hit the snooze button several times before finally crawling out of bed. Then I’m inevitably rushing around trying to get everything I need before heading off to work. I’ll skip breakfast and likely resort to a drive-thru for lunch. But that’s my past self. Well, not the morning person hitting the snooze button part, but the not planning ahead part. To avoid those stomach-growling and money-wasting pitfalls, I prepare for the week ahead on Sundays. In just an hour or two, I’m able to help my future non-morning person self by having things in place for the week ahead. There is something about having a plan in place that makes going to work seem a little less like, well, work. If you struggle with mornings like I do, you’ll definitely want to have this recipe in your meal-prepping arsenal! Advertisement Why You’ll Love This Baked Pear and Walnut Oatmeal Budget Friendly . Rolled oats are an affordable pantry staple for any budget. Meal Prep . This dish can last up to 5 days in the refrigerator or in the freezer for up to 3 months. Customizable . Feel free to play around with the spices to suit your taste preferences. I usually add a bit more cinnamon on top before eating. Helpful Tips Ripeness of Pears : For the best flavor, choose pears that are ripe but still firm. This will ensure they hold their shape during baking. Peeling the Pears . I don’t typically peel the pears before using them; however, feel free to do that if you don’t prefer their texture. Oats . Rolled oats are thicker and have been steamed for a shorter amount of time than quick oats. They typically cook faster and have a smooth and creamy texture. Quick oats are smaller than rolled oats, and they’re more processed. The end result tends to be a bit on the mushy side. Steel-cut oats have a firmer, chewier consistency due to less processing. Where to find high-quality and organic baking supplies? I’m so glad you asked! Check out my friends over at Country Life Natural Foods . Their high-quality products are purchased from farmers, and their mission is to offer simple and affordable options that take the guesswork out of eating healthily. I love that they sell in bulk as well as smaller quantities directly to my door because this Momma is busy! Try out Country Life Natural Foods for yourself, save 10%, and have high-quality and organic goods sent directly to your door. Let them know I sent you by using my affiliate code: THEAZALEAHOMESTEAD Want More Easy Breakfast Meal Prep Recipes? Try these! Breakfast Egg Rolls Apple Butter Pancakes Pumpkin Spice Oatmeal Muffins Baked Blueberry Doughnuts Serves: 6 Ingredients 2 cups rolled oats 2 ripe pears, peeled, cored, and sliced 1/2 cup chopped walnuts 1/4 cup honey or maple syrup 2 cups milk 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 1 Tablespoon butter or coconut oil Directions Preheat your oven to 350°F (175°C). Grease a baking dish with butter or coconut oil. In a large mixing bowl, combine the rolled oats, chopped walnuts, ground cinnamon, ground nutmeg, and salt. Mix well to ensure the spices are evenly distributed. In another medium bowl, whisk together the milk, honey or maple syrup, and vanilla extract. Spread half of the sliced pears evenly across the bottom of the greased baking dish. Pour the dry oat mixture on top, spreading it evenly. Arrange the remaining pear slices over the oat mixture. Pour the milk mixture over the oats and pears, ensuring that the liquid covers the dry ingredients evenly. Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the oatmeal has set. Allow the baked oatmeal to cool slightly before serving. How to Store Baked Pear and Walnut Oatmeal Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven before serving. How to Freeze Baked Pear and Walnut Oatmeal This recipe can be frozen whole or in individual servings for up to 3 months. To reheat the whole pan, thaw in the refrigerator for 24 hours. Bake covered with aluminum foil in a preheated 350-degree oven for approximately 20-25 minutes or until heated through. Individual servings can be reheated in the microwave for a couple of minutes or until heated through. If you made this Baked Pear and Walnut Oatmeal, let us know how it turned out! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

Sweet, salty, and deliciously crunchy, this homemade granola is a flavorful family favorite! This post may contain affiliate links. Read our disclosure policy . Jump to Recipe I've mentioned before that we camp quite a bit throughout the year, and one of our favorite snacks is homemade granola. It’s an easy, lightweight, convenient snack that's perfect whether we’re hiking the trails or sitting around a campfire. The versatility of homemade granola is perfect for kids (and picky adults) because it can be customized to your favorite bits and pieces. If you like this recipe, check out our other favorite snacks: Chocolatey Fruit and Nut Granola Homemade Nacho Cheese Sauce Raspberry Lemon Muffins What You’ll Need to Make Cherry Toffee Granola Old Fashioned Rolled Oats You want the real stuff here, nothing that's instant or “quick cooking”. Just good, whole rolled oats that are full of protein and soluble fiber. The fiber in oats, known as beta-glucan, has been found to lower blood glucose and cholesterol, which can reduce the risk of diabetes and heart disease. Soluble fiber can also promote healthy gut bacteria. (1) If you're allergic or have a sensitivity to gluten, be sure to check the packaging for the “Certified Gluten Free” label since some brands may have a risk of cross-contamination. The CGF label should ensure that the oats were packaged in a gluten-free environment. Walnuts Walnuts are considered by scientists to be a superfood because they offer a high amount of unsaturated Omega-3 fatty acids. Plant-sterols and vitamins found in walnuts have been found to help suppress hunger, which could aid in weight loss. (2) The high levels of the amino acid arginine have also been found to assist the liver in detoxifying ammonia. (3) Dried Cherries Scientific research has found that dried cherries can aid in reducing inflammation due to arthritis and gout. Dried cherries are also high in fiber and can aid in intestinal conditions. (4) Toffee Bits Toffee bits can have a rich, indulgent taste with a deep, caramelized sweetness and a buttery richness that pairs well with the tartness of the dried cherries. Honey When it comes to sweeteners, raw honey tops the list with the most nutrients and vitamins. Unlike refined sugar, honey’s proportion of fructose to glucose has a lower glycemic index, meaning that it can help avoid the spike and subsequent crash in blood sugar. (5) Coconut Oil Coconut oil is high in antioxidants and can help to lower blood pressure. Virgin coconut oil is rich in phenolic compounds, which can aid in inflammation. (6) Where to find high-quality and organic baking supplies? I’m so glad you asked! Check out my friends over at Country Life Natural Foods . Their high-quality products are purchased from farmers, and their mission is to offer simple and affordable options that take the guesswork out of eating healthily. I love that they sell in bulk as well as smaller quantities directly to my door because this Momma is busy! Try out Country Life Natural Foods for yourself, save 10%, and have high-quality and organic goods sent directly to your door. Let them know I sent you by using my affiliate code: THEAZALEAHOMESTEAD Ingredients 2 cups Old-Fashioned Rolled Oats 1/3 cup chopped walnuts 1/3 cup dried tart cherries 1/3 cup toffee bits 2/3 cup honey 2 teaspoons vanilla extract 1 Tablespoon coconut oil, melted Directions Preheat your oven to 300 degrees F and prepare a 9x13 sheet pan with parchment paper. In a small microwavable bowl, heat coconut oil until melted, approximately 30 seconds. Combine all ingredients in a large bowl. Mix well until the dry ingredients are coated well with the honey. Evenly distribute mixture onto prepared sheet pan. Bake for about 20 minutes or until oats are slightly crisp. Remove sheet pan from oven and place on a wire cooling rack and allow mixture to cool completely before breaking into clusters. How to Store Cherry Toffee Granola Store in an airtight container for up to 4 weeks or in the freezer for up to 3 months. If you enjoyed this Cherry Toffee Granola recipe, let us know by clicking that heart icon at the bottom right of the page. Or leave us a comment down below. We love hearing from you! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Sources: https://www.mayoclinichealthsystem.org/hometown-health/speaking-of-health/start-your- day-with-healthy- oatmeal#:~:text=Oats%20contain%20a%20type%20of,gut%20bacteria%20and%20intestinal %20health https://www.health.harvard.edu/blog/health-benefits-of-walnuts-2018081314526 https://www.fishertitus.org/healthy-living/healthy-living-blog/2018/what-foods-cleanse-your-liver/#:~:text=It%20also%20assists%20the%20liver,the%20liver%20in%20detoxifying%20ammonia https://sunrisefresh.com/blogs/blog/are-dried-cherries-good-for-you#:~:text=Dried%20cherries%20could%20possibly%20be,for%20an%20efficient%20food%20source https://bestbees.com/2023/01/16/benefits-of-honey/ https://www.realsimple.com/food-recipes/recipe-collections-favorites/popular- ingredients/coconut-health-benefits

Creamy peanut butter covered in semi-sweet chocolate and topped with a touch of sea salt creates a sweet treat that is as budget-friendly as it is decadent! This post may contain affiliate links. Read our disclosure policy . Jump to Recipe I have a deep affection for CHOCOLATE , and when it’s paired with peanut butter, it’s an absolute dream come true! This is precisely why I always have a stash of homemade peanut butter cups tucked away in my freezer. They’re simple to make, require just a few basic ingredients, and my DIY version is easier on the pocketbook. The greatest advantage, however, is that I can choose exactly what goes into them. By using my favorite, high-quality, organic ingredients, I can indulge in this delightful treat while feeling a bit better about my sweet tooth! Why You’ll Love This Homemade Peanut Butter Cup Recipe Minimal Ingredients . A few pantry staples are all you need to have an amazing dessert in no time! Quality Control . Unlike the store-bought version, you control the quality of ingredients. Ease . This sweet treat comes together with about 10 minutes of hands-on work and is super simple to put together. What You’ll Need To Make Homemade Peanut Butter Cups Peanut Butter - Creamy peanut butter is used here, but feel free to use crunchy Butter - Adds a richness that also helps create a smooth filling texture. Chocolate - Semi-sweet gives a great balance to the peanut butter. Powdered Sugar - To firm up and sweeten our peanut butter filling. Vanilla Extract - A little note of vanilla pairs perfectly with the chocolate. Sea Salt - To add the perfect balance of sweet and salty. Advertisement Helpful Tips Use Quality Chocolate . The better the chocolate, the richer your fudge will taste. Don’t Overheat . Keep the heat low to prevent the chocolate from burning or seizing. Use a Double Boiler to Melt the Chocolate . Why Use a Double Boiler to Melt Chocolate A double boiler is a great tool for melting chocolate because it uses steam for indirect heat instead of direct heat from a stove or microwave. This gentle heating method allows the chocolate to melt slowly, minimizing the chances of overheating or turning out wonky. How To Make A Double Boiler To make a double boiler, you’ll need a saucepan and a shallow, heat-resistant mixing bowl. The bowl should sit snugly on top of the saucepan, with its outer edge resting against the upper rim to form a seal that retains steam. Ensure there are a few inches of space between the bottom of the saucepan and the bowl, allowing you to add water to the saucepan without it coming into contact with the bowl. Where to find high-quality and organic baking supplies? I’m so glad you asked! Check out my friends over at Country Life Natural Foods . Their high-quality products are purchased from farmers, and their mission is to offer simple and affordable options that take the guesswork out of eating healthily. I love that they sell in bulk as well as smaller quantities directly to my door because this Momma is busy! Try out Country Life Natural Foods for yourself, save 10%, and have high-quality and organic goods sent directly to your door. Let them know I sent you by using my affiliate code: THEAZALEAHOMESTEAD Yield: Approximately 24 Peanut Butter Cups Ingredients 1 cup creamy peanut butter 1 stick unsalted butter, softened 3 cups powdered sugar 1 teaspoon vanilla extract 3 cups semi-sweet chocolate chips 2-3 Tablespoons Sea Salt, for garnish Directions Prepare a 24-cup muffin pan with silicone or paper liners. In a large mixing bowl, use an electric mixer on low-medium speed to cream together 1 cup creamy peanut butter, 1 stick softened butter, and 3 cups of powdered sugar. Add in vanilla extract and stir well to combine. Using a double boiler, melt 3 cups of semi-sweet chocolate chips. Add about 1 teaspoon of melted chocolate to the bottom of each lined muffin cup. Using a 1-inch ice cream scoop, add 1 heaping scoop of the peanut butter mixture to each muffin cup. Cover each peanut butter scoop with approximately 1 Tablespoon of melted chocolate. Once all of the muffin cups are filled, gently tap the muffin pan on the counter. Use any remaining melted chocolate to fill in any gaps. Top each with a pinch or two of sea salt. Place the pan into the refrigerator to chill for at least 2 hours or in the freezer for 1 hour. Want More Delicious Dessert Recipes? Check out these fan favorites! Rocky Road Brownies Classic Carrot Cake with Cream Cheese Frosting Sourdough Key Lime White Chocolate Chip Cookies Raspberry Lime Cheesecake How To Store Homemade Peanut Butter Cups Remove the chilled peanut butter cups from the muffin pan and store in an airtight container in the refrigerator or the freezer for up to 1 month. If you enjoyed this Homemade Peanut Butter Cups recipe, let us know in the comments below, and don’t forget to click that heart icon at the bottom of your screen! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

These cookies are a delightful treat for anyone who loves the rich, nutty flavor of peanut butter. With a soft and chewy texture, they're sure to satisfy your sweet tooth while offering the perfect balance of sweetness and tang. This post may contain affiliate links. Read our disclosure policy . Jump to Recipe I have been on a quest, my friends. A quest to conquer sourdough. It has been a lengthy process for me as I have played around with various recipes and techniques. Mastering sourdough can definitely be a challenge given its unique fermentation process, but each attempt teaches you something new. I've finally found a peanut butter cookie recipe that incorporates my beloved sourdough starter, and let me tell you, it's a game-changer! The tanginess of the sourdough perfectly complements the richness of the peanut butter, creating a flavor profile that's both familiar and excitingly new. These peanut butter cookies, in particular, have become a staple in our household. They're chewy on the inside, soft, and lightly crispy on the outside. And the best part? They're ridiculously easy to make, even for a sourdough newbie like me. So, if you're feeling adventurous and want to take your baking game to the next level, I highly recommend giving sourdough a try. It may take some trial and error, but trust me, the payoff is well worth it! What is a Sourdough Discard? A sourdough discard is the small amount of your sourdough starter that is removed before feeding it. Sourdough discard often has a sour and tangy taste to it, depending on how fresh it is. For this Sourdough Peanut Butter Cookie recipe, you will need: Flour I used organic, unbleached all-purpose flour for this recipe, but you could certainly use a gluten-free option. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butter knife. Baking Powder & Baking Soda Not only do they affect both browning and flavor, but baking powder and baking soda help the dough to spread up and out. You can read more about using baking powder and baking soda in baking here . Sourdough Discard Along with its delicious flavor, sourdough discard helps cookies to have a softer and chewier texture. Sourdough has also been known to add nutrition and assist in digestion. Creamy Peanut Butter I highly recommend creamy natural peanut butter for this recipe. Crunchy peanut butter resulted in dry and sandy cookies. Eggs, Salt, & Sugar All are completely necessary to flavor and bind our dry ingredients. You’ll find that sugar is listed in the ingredients list twice. You’ll need some for the dough and just a bit more to roll the dough in before baking. I don't really purchase brown sugar anymore. I use regular granulated sugar with a couple of tablespoons of molasses. However, if you have brown sugar on hand, feel free to use that. You'll need 1/2 cup of brown sugar and 1/2 cup of granulated sugar. Butter We love the richness real butter adds to baked goods. Using high-quality butter helps the cookies to have a moist and soft consistency. Vanilla Extract I use my homemade vanilla extract in this cookie recipe because I think it really brings home that vanilla flavor. A good quality store-bought version will work just fine, though. Where to find high-quality and organic baking supplies? I’m so glad you asked! Check out my friends over at Country Life Natural Foods . Their high-quality products are purchased from farmers, and their mission is to offer simple and affordable options that take the guesswork out of eating healthily. I love that they sell in bulk as well as smaller quantities directly to my door because this Momma is busy! Try out Country Life Natural Foods for yourself, save 10%, and have high-quality and organic goods sent directly to your door. Let them know I sent you by using my affiliate code: THEAZALEAHOMESTEAD Helpful Tips and Tricks Room Temperature Ingredients - I recommend allowing your sourdough discard, butter, and peanut butter to be at room temperature before mixing. Chill the Dough - The dough should have a thick and creamy consistency. It would be nearly impossible to roll and bake the cookies at this point. Cover the mixing bowl with plastic wrap and chill the dough in your refrigerator for at least 30 minutes or up to 3 days for a longer ferment. This is a step that can be easily overlooked but really affects the overall product. Chilling the dough before baking helps the fat in the butter to remain solid which helps the cookies from spreading and becoming thin. Measure Correctly - Baking is an art and a science. Inaccurate measuring can lead to cookies that have a dry and crumbly texture. If you enjoy recipes like this, check out these other sweet treat recipes: Rocky Road Brownies Cherry Toffee Granola Lemon Sugar Cookies How to Make These Sourdough Peanut Butter Cookies Ingredients Yield: Approximately 30 cookies 1 stick unsalted butter, softened ¾ cup creamy natural peanut butter ¾ cup sourdough discard, room temperature 1 cup granulated sugar 2 Tablespoons dark molasses 1 large egg 2 teaspoons vanilla 1 1/3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt Directions To start, add sourdough discard, flour, baking soda, baking powder, and salt to a medium bowl, then set aside. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butter knife. In a large bowl using a mixer on low speed, cream together peanut butter, butter, sugar, and molasses for approximately 1-2 minutes or until the ingredients are mostly incorporated. Once the sugar and butter have been creamed together, add sourdough discard, peanut butter, egg, and vanilla extract. Mix well to ensure everything is combined. Begin adding the flour mixture in small amounts, about ½ cup at a time, and mix until well combined. Scrape the sides of the bowl with a silicone spatula. The dough should have a thick and creamy consistency. Cover the mixing bowl with plastic wrap and chill the dough in your refrigerator for at least 30 minutes or up to 3 days for a longer ferment. This is a step that can be easily overlooked but really does affect the overall product. Chilling the dough before baking helps the fat in the butter to remain solid which helps the cookies from spreading and becoming thin. Preheat oven to 350 degrees. Prepare a large cookie sheet with parchment paper. Using a small cookie scoop, scoop about 2 tablespoons of dough and form cookies into 1-inch balls. Roll each ball into a small amount of sugar. Dip a clean fork into a small amount of flour and, with the backside of the fork, gently press down in a crisscross pattern on top of each dough ball. Place the cookies onto the prepared baking sheet and bake for approximately 10-12 minutes or until the cookies are golden brown and the edges appear lightly firm. Allow the cookies to cool for 5-10 minutes before removing them to a wire cooling rack. Cookies can be stored at room temperature for up to 1 week in an airtight container. How to Freeze Sourdough Peanut Butter Cookies Drop cookie dough balls onto a baking sheet lined with parchment paper. Place the baking sheet into the freezer for at least one hour. When the cookies are frozen, place a piece of parchment paper on top. Carefully wrap the cookies over so that they are sandwiched between the two pieces of parchment paper. Place the rolled cookies into a gallon-sized freezer-safe storage bag. Label and seal. Cookie dough may be stored in the freezer for up to 3 months. When ready to bake, preheat oven to 350 degrees and remove the cookies from the freezer. Remove the top sheet of the parchment paper. Space the cookies out on the parchment paper to ensure they will not touch during the baking process. Bake cookies for approximately 12-15 minutes or until lightly golden. Allow baked cookies to rest on cookie sheet for a few minutes before transferring to a wire cooling rack. If you enjoyed this recipe, be sure to let us know in the comments down below and click that heart icon at the bottom right of the page! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

These Pumpkin Spice Oatmeal Muffins are full of pumpkin flavor and topped with a buttery cinnamon-sugar streusel. They are perfect for a quick breakfast or a sweet treat on a crisp autumn day! This post may contain affiliate links. Read our disclosure policy . Jump to Recipe If you’ve heard that Pumpkin Spice is “overrated” or “boring”, you were misinformed, my friend. And to prove it, I’m sharing with you my Pumpkin Spice Oatmeal Muffin recipe. These muffins are moist and almost cake-like, full of fall-inspired flavors, and are ready in no time. They make the perfect addition to any sweets table this holiday season, ensuring anyone sleeping on pumpkin spice is awakened and asking for more! Why You Will Adore These Pumpkin Spice Oatmeal Muffins Hearty : Pumpkin is full of protein, fiber, and a load of vitamins like A, C, E, and B6. Rolled oats are no slouch in this recipe! Oats are high in many vitamins and minerals, including manganese, phosphorus, selenium, iron, and zinc. These muffins make a great on-the-go breakfast or snack option! Flavor : These muffins are packed full of pumpkin flavor, chewy oats, and the perfect amount of pumpkin spice! Simple Ingredients : This recipe comes together quickly with just a few budget-friendly pantry staples. Meal Prep : I love having homemade muffins in the freezer! They are ready to eat after just a minute or two in the microwave. What You’ll Need to Make Pumpkin Spice Oatmeal Muffins Oats You want the real stuff here, nothing that's instant or “quick cooking”. Just good, whole rolled oats that are full of protein and soluble fiber. The fiber in oats, known as beta-glucan, has been found to lower blood glucose and cholesterol, which can reduce the risk of diabetes and heart disease. Soluble fiber can also promote healthy gut bacteria. (1) If you're allergic or have a sensitivity to gluten, be sure to check the packaging for the “Certified Gluten Free” label since some brands may have a risk of cross-contamination. The CGF label should ensure that the oats were packaged in a gluten-free environment. Buttermilk The acidity in buttermilk adds a nice tangy flavor that helps to balance out the sweetness in baked goods. Buttermilk also helps to give a more bread-like texture, which gives the perfect structure for muffins. Flour I use an organic, standard all-purpose flour for this recipe. Salt Salt helps to preserve the flavor and prevent staleness. Eggs Fresh eggs help not only add flavor and moisture but also help create structure and stability within the batter. Brown Sugar Sugar helps to keep baked goods soft and moist. Vanilla Extract I absolutely love my homemade baking extracts and will likely never return to the store-bought versions again! Homemade extracts offer a cleaner flavor, meaning they don’t taste artificial like the common store brands. They are also really affordable to make and easy to customize. You can check out my favorite homemade extracts here . Pumpkin Every year on November 1st, one of our local farms sells a variety of pumpkins for just $1.00 each. I pick up six to eight Long Island Cheese Pumpkins. I like this variety because of its stringless flesh and velvety texture. Of course, you can use store-bought pumpkins. You'll want to ensure it is whole pumpkin and not pumpkin pie filling. Pumpkin Pie Spice Store-bought will work just fine, but I like to make my own pumpkin pie spice with spices I already have on hand. ½ teaspoon dark brown sugar ½ teaspoon allspice ½ teaspoon cloves ½ - 1 teaspoon ground ginger 1 teaspoon nutmeg, freshly grated 1 ½ Tablespoons ground cinnamon Gently stir all ingredients in a small bowl to combine. Alternatively, you can add the spices to a spice jar and shake gently. Where to Find Quality Baking Ingredients I’m so glad you asked! Check out my friends over at Country Life Natural Foods . Their high-quality products are purchased from farmers, and their mission is to offer simple and affordable options that take the guesswork out of eating healthily. I love that they sell in bulk as well as smaller quantities directly to my door because this Momma is busy! Try out Country Life Natural Foods for yourself, save 10%, and have high-quality and organic goods sent directly to your door. Let them know I sent you by using my affiliate code: THEAZALEAHOMESTEAD Helpful Tips for Making Pumpkin Spice Oatmeal Muffins Don’t skip soaking the oats! This simple step helps our body to absorb the nutrients and digest the oats. This is because the starches in the oats are broken down, which helps to reduce the natural phytic acid found in the outer layer of grains or bran. Don’t overmix the batter. I like to use a standard spatula or a Danish whisk to mix everything together. I like to use silicone muffin liners to help with easy clean-up. Let’s Get Started! Yield: Approximately 22 muffins Ingredients 2 cups old-fashioned rolled oats 2 1/3 cups buttermilk 2 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 cup dark brown sugar 1 stick unsalted butter, melted 2 large eggs 1 teaspoon vanilla extract 1 ½ cups pureed pumpkin 1 Tablespoon pumpkin pie spice Streusel Topping 1 cup flour ½ cup brown sugar, tightly packed 1 teaspoon pumpkin pie spice 1 stick butter, melted Directions Preheat oven to 375 degrees Fahrenheit. Lightly grease a 24-cup muffin pan. In a large bowl, combine oats and buttermilk. Allow oats to rest for 45 minutes. Add sugar, pumpkin pie spice, eggs, and vanilla extract to oats and buttermilk mixture. Mix well to combine. In a separate bowl, combine flour, baking powder, baking soda, and salt. Slowly mix the dry ingredients in with the wet ingredients. Gently fold in the pureed pumpkin. In a small bowl, add flour, brown sugar, pumpkin pie spice, and melted butter. Using a fork, mix the ingredients until thoroughly combined and result in a crumbly texture. Spoon muffin batter ¾ of the way full into prepared muffin tin. Top each muffin with streusel topping. Bake for approximately 20-22 minutes or until inserted toothpick comes out clean. Allow the muffins to cool for 5-7 minutes before transferring them to a wire cooling rack. Allow to cool completely before storing in an airtight container. Muffins may be stored in an airtight container at room temperature for three days. How to Freeze Pumpkin Spice Oatmeal Muffins Place muffins on a cookie sheet uncovered in the freezer for approximately 1 hour. Remove from the freezer and place the frozen muffins in a freezer-safe storage bag for up to 3 months. To thaw, simply remove the desired amount of muffins from the freezer-safe storage bag and place on a plate. Allow to thaw at room temperature for about 20 minutes or reheat from frozen in the microwave for approximately 2 minutes. If you enjoyed this Pumpkin Spice Oatmeal Muffin recipe, share it with someone who loves delicious, homemade recipes as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

Buttery, flaky biscuits filled with sharp cheddar cheese, delicious garlic, and a tang of sourdough. The best part is they’re ready in less than 30 minutes! Jump to Recipe This post may contain affiliate links. Read our disclosure policy . As I mentioned in a previous post , I am fairly new to sourdough baking. I’ve been trying out new recipes and techniques, and I have to say, I’m having a lot of fun! Now that I’ve gained a little confidence, I knew I needed to create a delicious biscuit. You can find various versions of this restaurant favorite all over the internet, but this one - this one is for my girls who love said biscuits and will now have their Momma’s recipe. This drop biscuit recipe is a great way to utilize your sourdough discard without needing to feed your starter beforehand. However, if you have an active starter ready, it can also be used interchangeably. But first, you may be wondering what the heck a drop biscuit is. So let’s start there! What is a Drop Biscuit? A drop biscuit is a type of biscuit that is beloved for its simplicity and ease of preparation. Unlike traditional biscuits, which require rolling out the dough and cutting it into shapes, drop biscuits are made by simply dropping spoonfuls of dough directly onto a baking sheet. This method is not only quick and easy, but also convenient, making it a favorite among home bakers. Drop biscuits are known for their rustic and uneven appearance, which gives them a charming homemade look. They often have crispy, slightly browned edges that contrast beautifully with their soft, tender interior. This texture combination makes them a delightful addition to any meal. Why Choose Drop Biscuits? Drop biscuits are an excellent choice for those who want to enjoy homemade biscuits without the fuss of rolling and cutting dough. They are perfect for beginners and seasoned bakers alike who appreciate a no-fuss baking experience. Ingredients Needed to Make Sourdough Discard Cheddar Garlic Drop Biscuits Butter We love the rich flavor that real butter adds to baked goods. Using high-quality butter helps the biscuits to have a moist and soft consistency. Sourdough Discard A sourdough discard is the small amount of your sourdough starter that is removed before feeding it. Sourdough discard often has a sour and tangy taste to it, depending on how fresh it is. Along with its delicious flavor, sourdough discard helps to improve the overall texture and works together with the baking soda and baking powder to create a generous rise and air pockets throughout the biscuit. Sourdough has also been known to add nutrition and assist in digestion. Flour You can absolutely use gluten-free flour for this recipe; however, I used standard, all-purpose. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife. Salt, Baking Soda, and Baking Powder Salt plays a role in gluten formation and adds elasticity to dough. Both baking soda and baking powder are leavening agents that help baked goods rise and expand by releasing carbon dioxide gas, and both also aid in browning and flavor. Garlic Powder For that extra delicious flavor! Cheese This recipe calls for sharp cheddar. I highly recommend using cheese shredded straight off the block. While convenient, the pre-shredded stuff contains preservatives like potato starch and natamycin. These additives mean cheese won't melt as well or taste as fresh. Where to find high-quality and organic baking supplies? I’m so glad you asked! Check out my friends over at Country Life Natural Foods . Their high-quality products are purchased from farmers, and their mission is to offer simple and affordable options that take the guesswork out of eating healthily. I love that they sell in bulk as well as smaller quantities directly to my door because this Momma is busy! Try out Country Life Natural Foods for yourself, save 10%, and have high-quality and organic goods sent directly to your door. Let them know I sent you by using my affiliate code: THEAZALEAHOMESTEAD Helpful Tips Use a Medium-Sized Ice Cream Scoop : This tool is ideal for portioning out the batter onto your sheet pan. It ensures that your biscuits are uniform in size, leading to even baking. Alternative Method : If you don't have an ice cream scoop, a spoon will work. However, keep in mind that the consistency in size might vary slightly. Long Fermentation Equals Stronger Sourdough Flavor! Combine all your ingredients as per your biscuit recipe. Cover the dough and let it sit at room temperature for 4 to 12 hours. Longer fermentation will enhance the flavor and health benefits. After fermentation, follow the rest of your biscuit recipe to bake them to perfection. What To Serve With Sourdough Discard Cheddar Garlic Drop Biscuits Creamy Cajun Shrimp and Sausage Pasta Dirty Jambalaya with Venison Sausage Slow Cooker Creamy Beef and Mushroom Stroganoff If you enjoyed this Sourdough Discard Cheddar Garlic Drop Biscuits recipe, check out a few of our other favorites! Jalapeno Cheddar Cornbread Honey Butter Yeast Rolls Baked Ham and Cheese Bites Yield: 8 biscuits Ingredients ½ cup unsalted butter, melted and slightly cooled 1 cup sourdough discard 1 cup all-purpose flour 2 teaspoons garlic powder 1 teaspoon salt ½ teaspoon baking soda ½ teaspoon baking powder 1 cup sharp cheddar cheese, shredded Directions Preheat oven to 375 degrees. Prepare a baking sheet with parchment paper. In a medium bowl, combine melted butter and sourdough. In a separate medium bowl, combine the flour, salt, baking soda, and baking powder. Add dry ingredients to the melted butter and sourdough mixture and stir well to combine. Gently fold in the shredded sharp cheddar cheese. Scoop approximately 2-3 tablespoons of dough and drop onto cookie sheet. Bake for approximately 20-22 minutes or until biscuits are baked through and are lightly golden brown. Leftovers can be stored in an airtight container for up to 3 days. How to Freeze Sourdough Discard Cheddar Garlic Drop Biscuits Prepare drop biscuits as directed. Place onto a baking sheet lined with parchment paper. Place the uncooked drop biscuits into the freezer for at least one hour. When the biscuits are frozen, place a piece of parchment paper on top. Carefully, wrap the biscuits over so that they are sandwiched between the two pieces of parchment paper. Place the covered biscuits into a gallon-sized freezer-safe storage bag. Label and seal. Biscuits may be stored in the freezer for up to 3 months. When ready to bake, preheat oven to 375 degrees and remove the drop biscuits from the freezer. Remove the top sheet of the parchment paper. Bake drop biscuits for approximately 20 minutes or until lightly golden and baked through. I hope you enjoy this recipe as much as my girls do. Let us know in the comments down below and by clicking that heart icon at the bottom right of the page! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

This post may contain affiliate links. Read our disclosure policy . These deliciously hearty muffins are incredibly moist and full of our favorite fall flavors! Summer is over friends, and I have to say, I'm not at all sad about it! In southern Alabama, summer weather is miserably hot and humid. You’ll often hear people complaining not about the heat, but rather about the humidity that seems to knock the wind out of you 24/7. Sure, we have access to pools, creeks, rivers, and beaches, but I am a fair-skinned gal with a history of skin cancer, so I tend to stay indoors throughout the summer months. No tears here, friends. While I’m spending much of my time in the A/C, I’m in my happy place, my kitchen. I love to create new recipes, and this one is a new family favorite! Jump to Recipe What You’ll Need to Make Oatmeal Apple Pie Muffins Oats You want the real stuff here, nothing that's instant or “quick cooking”. Just good, whole rolled oats full of protein and soluble fiber. The fiber in oats, known as beta-glucan, has been found to lower blood glucose and cholesterol, which can reduce the risk of diabetes and heart disease. Soluble fiber can also promote healthy gut bacteria. (1) If you're allergic or have a gluten sensitivity, be sure to check the packaging for the “Certified Gluten-Free” label since some brands may have a risk of cross-contamination. The CGF label should ensure that the oats were packaged in a gluten-free environment. Buttermilk The acidity in buttermilk adds a nice tangy flavor that helps balance out the sweetness in baked goods. Buttermilk also helps to give a more bread-like texture, which gives the perfect structure for muffins. Flour I use an organic, standard all-purpose flour for this recipe. Salt Salt helps to preserve the flavor and prevent staleness. Apple Pie Spice You can find apple pie spice in most stores and online. Or you can make your own! 3 Tablespoons ground cinnamon 1 teaspoon ground ginger 1 teaspoon allspice ½ teaspoon nutmeg In a small bowl, mix all ingredients together until well combined. Store in an airtight container or a clean spice jar. Eggs Fresh eggs help not only add flavor and moisture but also help create structure and stability within the batter. Sugar Sugar helps to keep baked goods soft and moist. Apple Cinnamon Extract I absolutely love my homemade baking extracts and will likely never return to the store-bought versions again! Homemade extracts offer a cleaner flavor, meaning they don’t taste artificial like the common store brands. They are also really affordable to make and easy to customize. You can check out my favorite homemade extracts here . If you don’t have apple cinnamon extract, vanilla will get the job done just fine. Apple Pie Filling I follow a tested recipe from my Ball Complete Book of Home Preserving for my homemade apple pie filling. If you’re not a home canner, you can find canned pie filling in most grocery stores. Where to Find Quality Baking Ingredients I’m so glad you asked! Check out my friends over at Country Life Natural Foods . Their high-quality products are purchased from farmers, and their mission is to offer simple and affordable options that take the guesswork out of eating healthily. I love that they sell in bulk as well as smaller quantities directly to my door because this Momma is busy! Try out Country Life Natural Foods for yourself, save 10%, and have high-quality and organic goods sent directly to your door. Let them know I sent you by using my affiliate code: THEAZALEAHOMESTEAD If you love muffins for breakfast, be sure to also check out these delicious recipes: Raspberry Lemon Muffins Cherry Vanilla Muffins Banana Walnut Muffins Double Chocolate Orange Zucchini Muffins Helpful Tips for Making Oatmeal Apple Pie Muffins Don’t skip soaking the oats! This simple step helps our body to absorb the nutrients and digest the oats. This is because the starches in the oats are broken down which helps to reduce the natural phytic acid found in the outer layer of grains or bran. Don’t overmix the batter. I like to use a standard spatula or a Danish whisk to mix everything together. If the apples in the apple pie filling are slices, I recommend chopping them up a bit before folding them into your muffin batter. This will ensure those delicious apple pieces are in every bite. Ingredients 2 cups old-fashioned rolled oats 2 cups buttermilk 2 ½ cups flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1 ¼ cups sugar 1 Tablespoon Apple Pie Spice 1 stick unsalted butter, melted 2 large eggs 2 teaspoons Apple Cinnamon Extract 2 cups Apple Pie filling Streusel Topping 1 cup flour ½ cup brown sugar, tightly packed 1 teaspoon apple pie spice 1 stick butter, melted Directions Preheat oven to 375 degrees Fahrenheit. Lightly grease a 24-cup muffin pan. In a large bowl, combine oats and buttermilk. Allow oats to rest for 45 minutes. Add 1 1/4 cups sugar, 1 Tablespoon apple pie spice, 2 large eggs, 1 stick melted butter, and 2 teaspoons apple cinnamon extract to oats and buttermilk mixture. Mix well to combine . In a separate bowl, combine 2 1/2 cups flour, 2 teaspoons baking powder, and 1 teaspoon each of baking soda and salt. Slowly mix the dry ingredients in with the wet ingredients. Gently fold in apple pie filling. In a small bowl, add flour, brown sugar, apple pie spice, and melted butter. Using a fork, mix the ingredients until thoroughly combined and result in a crumbly texture. Spoon muffin batter ¾ of the way full into prepared muffin tin. Top each muffin with streusel topping. Bake for approximately 20-22 minutes or until inserted toothpick comes out clean. Allow the muffins to cool for 5-7 minutes before transferring them to a wire cooling rack. Allow muffins to cool completely before storing in an airtight container. Muffins may be stored in an airtight container at room temperature for three days. How to Freeze Oatmeal Apple Pie Muffins Place muffins on a cookie sheet and place them uncovered in the freezer for approximately 1 hour. Remove from the freezer and place the frozen muffins in a freezer-safe storage bag for up to 3 months. To thaw, simply remove the desired amount of muffins from the freezer-safe storage bag and place on a plate. Allow to thaw at room temperature for about 20 minutes or reheat from frozen in the microwave for approximately 2 minutes. If you tried this Oatmeal Apple Pie Muffin recipe, we would love to hear how they turned out. Be sure to let us know in the comments below, tag us on Instagram @TheAzaleaHomestead, or share with us on Facebook! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today!

This decadent chocolate fudge offers a delicious minty flavor balanced with a subtle taste of sea salt. Jump to recipe This post may contain affiliate links. Read our disclosure policy . Is there anything better than having a couple of hours all to yourself? No running errands, no work, no taking the kids to all of their activities, no chores. Nothing. Just the quiet freedom to do whatever you want for a bit. Though those moments may be rare, I enjoy them wholeheartedly and with a little guilty pleasure. I have a confession to make, friends. I have a weakness for a certain “reality” television show. I've been an avid watcher for the last 20 years or so. I feel like I have grown up with these people over the years, from unruly, partying 20-somethings to (mostly) mature adults. They’re just so interesting and THE CHALLENGEs are so fun that I can’t help but get sucked in! So, what guilty pleasure goes perfectly with another? Mint Chocolate Fudge, of course! Advertisement Why You’ll Love This Mint Chocolate Fudge Recipe Budget-Friendly . Affordable ingredients that are friendly for any budget. Taste . Deliciously decadent, you’ll be hard-pressed to just eat one piece! Easy to Prepare . In just a few minutes, you’ll be on your way to having a delicious homemade dessert in no time! For this Mint Chocolate Fudge recipe, you will need: Semi-Sweet Chocolate Chips - Semi-sweet chocolate has a higher fat content, which helps it to melt easily. It’s also a nice balance of not too sweet and not too bitter. Mint Chocolate Chips - Mint and chocolate are a powerful flavor combination. The coolness of the mint pairs beautifully with the velvety richness of the chocolate. Sweetened Condensed Milk - For creamy, spreadable fudge you want to use sweetened condensed milk because it doesn’t have the extra moisture that regular milk has. You don’t want to use evaporated milk because it doesn’t have the sugar content needed to help the fudge set. Mint Extract - Mint extract is a concentrated flavoring that will enhance the overall flavor profile. If you don’t have mint extract, vanilla will make a suitable substitute. Fine Sea Salt - A good quality, fine sea salt helps to add a wonderful juxtaposition to the sweetness of the fudge. Helpful Tips Use Quality Chocolate . The better the chocolate, the richer your fudge will taste. Don’t Overheat . Keep the heat low to prevent the chocolate from burning or seizing. Use a Double Boiler to Melt the Chocolate . Why Use a Double Boiler to Melt Chocolate A double boiler is a great tool for melting chocolate because it uses steam for indirect heat instead of direct heat from a stove or microwave. This gentle heating method allows the chocolate to melt slowly, minimizing the chances of overheating or turning out wonky. How To Make A Double Boiler To make a double boiler, you’ll need a saucepan and a shallow, heat-resistant mixing bowl. The bowl should sit snugly on top of the saucepan, with its outer edge resting against the upper rim to form a seal that retains steam. Ensure there are a few inches of space between the bottom of the saucepan and the bowl, allowing you to add water to the saucepan without it coming into contact with the bowl. Where to find high-quality and organic baking supplies? I’m so glad you asked! Check out my friends over at Country Life Natural Foods . Their high-quality products are purchased from farmers, and their mission is to offer simple and affordable options that take the guesswork out of eating healthily. I love that they sell in bulk as well as smaller quantities directly to my door because this Momma is busy! Try out Country Life Natural Foods for yourself, save 10%, and have high-quality and organic goods sent directly to your door. Let them know I sent you by using my affiliate code: THEAZALEAHOMESTEAD Want More Delicious Dessert Recipes? Check out these fan favorites! Rocky Road Brownies Raspberry Lime Cheesecake Sourdough Peanut Butter Cookies Lemon Pound Cake Ingredients 3 cups semi-sweet chocolate chips 3 cups mint chocolate chips 14 ounces sweetened condensed milk 1 teaspoon mint extract 2 teaspoons sea salt Directions Prepare an 8x8 baking dish with parchment paper. Lightly spray parchment paper with a nonstick baking spray. Using a double boiler over medium heat, melt the 3 cups of semi-sweet chocolate chips and 3 cups of mint chocolate chips for approximately 3-5 minutes, until they are melted about halfway. Slowly add in the 14 ounces of sweetened condensed milk and 1 teaspoon of mint extract. Stir until smooth. Carefully, spoon chocolate mixture into prepared pan, smoothing out the top and creating an even surface. Sprinkle sea salt over the top. Cover loosely and refrigerate for at least 2 hours before cutting into small squares. How to Store Mint Chocolate Fudge Store fudge in an airtight container in the refrigerator for up to 2 weeks. How to Freeze Mint Chocolate Fudge Wrap the fudge tightly in plastic wrap or parchment paper and store in a freezer-safe, air tight container. Enjoy within 2 months. If you made this Mint Chocolate Fudge recipe, we’d love to know how it turned out. Let us know in the comments below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here to sign up for our newsletter today! Advertisement

This recipe combines the earthiness of Brussels sprouts with the savory goodness of bacon and the sweet tang of balsamic vinegar, creating a flavor profile that's hard to resist. Jump to Recipe Brussels sprouts often get a bad rap, but let’s set the record straight: they can be absolutely delicious! When roasted to crispy perfection with some savory bacon and drizzled with a tangy balsamic glaze, these little green gems become a game-changer on your dinner table. The smoky flavor of the bacon pairs perfectly with the sweet-tart glaze, making each bite a flavor explosion. So next time you think of skipping the sprouts, think again! This dish is sure to elevate any meal and might just win you over. Why You’ll Love Roasted Brussel Sprouts with Bacon and Balsamic Glaze Affordable . These in-season beauties are perfect for any budget. Simple . Small additions take these simple bites from good to great! Easy . This dish comes together in about 30 minutes. How to Serve Roasted Brussel Sprouts with Bacon and Balsamic Glaze This delicious side dish pairs perfectly with Classic Homemade Meatloaf and White Cheddar Loaded Mashed Potatoes , or Caramelized Onion Steak Bites and Homemade Macaroni and Cheese , or your favorite Holiday Spread ! Helpful Tips For Making Roasted Brussel Sprouts with Bacon and Balsamic Glaze Choose Fresh Brussels Sprouts : Look for sprouts that are firm and bright green, as they'll provide the best flavor and texture. No Frozen Brussels Sprouts . I do not recommend using frozen Brussels sprouts for this dish, because they won’t get that roasted crispiness that you’ll get with fresh. Watch the Bacon : Keep an eye on the bacon as it cooks to avoid burning. You want it crispy, not charred. Advertisement Fan Favorite Vegetable Side Dishes Spicy Italian Roasted Carrots Simple Sauteed Green Beans Creamy Corn Au Gratin Parmesan Garlic Roasted Cauliflower Roasted Ranch Broccoli Buttermilk Fried Okra Sauteed Sugar Snap Peas Ingredients 1 ½ pounds Brussels sprouts, trimmed and halved 6 slices of thick-cut Hickory bacon, diced 1 medium onion, sliced 3 cloves garlic, minced 2 tablespoons olive oil Salt and pepper to taste 1 teaspoon dried lemon thyme ¼ cup Homemade Balsamic Glaze Directions Preheat oven to 425°F. Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut them in half for even roasting. In a large skillet over medium heat, cook the diced bacon until crispy. Once cooked, remove the bacon with a slotted spoon and place it on a paper towel to drain. Add sliced onion to hot skillet with residual bacon grease. Sauté for approximately 3-5 minutes or until the slices become translucent and golden. Add 3 cloves minced garlic and sauté for 1 minute. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until they're evenly coated. This will help them roast evenly and develop a nice, caramelized exterior. Place the Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for approximately 18-20 minutes, or until they're golden brown and tender. Stir halfway through to ensure even roasting. Remove baking sheet from the oven and add bacon, onion mixture, and garlic mixture. Add 1 teaspoon dried lemon thyme. Give a quick stir to incorporate everything together. Drizzle the prepared balsamic glaze over the mixture. Return the baking sheet back to the oven for another 3-5 minutes. Once the Brussels sprouts are done roasting, remove them from the oven and transfer them to a serving dish. How to Store Roasted Brussels Sprouts with Bacon and Balsamic Glaze Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Want to help a small family business in a big way? Share this recipe with someone who loves delicious homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This pressure-canned, homemade recipe combines savory ground beef, a trio of beans, garden-fresh peppers, and aromatic spices, making it a fantastic addition to your collection of shelf-stable meals. Jump to Recipe There’s something incredibly comforting about having a home-cooked meal stored in a jar, just waiting for something small like a hectic weeknight or during an emergency like a power outage. A simple mason jar filled with flavorful homemade chili con carne, free from any questionable ingredients or preservatives, brings a sense of calm to my busy mom brain. It’s ready to be enjoyed at a moment’s notice, making it an ideal addition to my collection of quick, ready-to-eat meals. Why You’ll Love This Pressure-Canned Chili Con Carne Recipe Shelf-Stable Meal . Ready to go at a moment’s notice. Simply heat and eat. Affordable . Simple ingredients make this budget-friendly meal. Versatile . This chili can be warmed and eaten as is or added to cooked rice or pasta to stretch a meal further. How to Serve Chili Con Carne Top a bowl of hot chili con carne with your favorite fixings like sharp cheddar cheese, green onions, and sour cream. This dish pairs beautifully with my homemade Jalapeño Cheddar Cornbread ! Advertisement Helpful Tips for Canning Chili Con Carne Thickening Agents . Using a thickening agent such as corn starch or flour is not recommended. Know Your Canner . Read over your manufacturer’s booklet prior to canning to ensure you operate it properly. Stick to the Plan . This recipe is the direct recommendation of the National Center for Home Food Preservation. Adding or omitting certain ingredients could affect the safety of the finished product. Use the Correct Canning Method . This recipe uses all low-acid foods and is therefore not considered safe to water bath can. You must use a pressure canner to ensure a safely canned product. Use the Correct Jars . This recipe has only been tested in pint-sized jars. Quart jars are not recommended. How to Pressure Can Chili Con Carne To prepare jars for canning, I like to place my clean, room-temperature jars into my canning pot with room-temperature water. I allow my jars and water to come to the same temperature at the same time. You don’t want boiling water; you’re just heating everything up. Place a clean kitchen towel on the counter space you intend to place your hot jars once removed from the canner. Once your chili con carne is ready for canning, carefully remove the jars from the pot using your canning jar lifter and empty the hot water back into the pot. Place the hot jars on the prepared kitchen towel and begin ladling in the chili. This is an approved recipe from the National Center for Home Food Preservation . Yield: Approximately 9 pints Ingredients 3 cups (total, not individually) dried pinto, red kidney beans, and black beans 5 ½ cups water or beef stock 5 teaspoons salt, separated 3 pounds lean ground beef 1 ½ cups chopped onion 1 cup chopped green peppers 1-2 jalapenos, seeds removed and minced 1 teaspoon black pepper 5 Tablespoons chili powder 2 quarts crushed or whole tomatoes Directions Wash beans thoroughly and place them in a 2 qt saucepan. Add cold water to a level of 2 to 3 inches above the beans and soak 12 to 18 hours. Drain and discard water. Combine beans with 5 ½ cups of fresh water and 2 teaspoons salt. Bring to a boil. Reduce heat and simmer for 30 minutes. Drain and discard water. Brown ground beef, chopped onions, and peppers, if desired, in a skillet. Drain off fat. To the ground beef mixture, add 3 teaspoons salt, pepper, chili powder, tomatoes, and drained cooked beans. Simmer for 5 minutes.  Fill the jars with the hot chili mixture, leaving 1-inch headspace. Wipe the rims of each jar with vinegar to remove any grease or liquids that may prevent a proper seal. Add the rings to each jar and tighten using only your fingertips. Carefully place the jars into the canner. Ensure the lid is properly secured in place and follow the manufacturer’s directions for your canner for pressure canning. Process pints for 75 minutes according to your specific elevation level. Advertisement What to Do After Pressure Canning Chili Con Carne Once your Chili Con Carne has completed the processing time at the proper pressure, turn off the burner and allow the pressure to drop back down to zero. Do not remove the pressure regulator until the pressure is back to zero. Carefully remove the pressure regulator and the canning lid. Remove the lid from the canner completely. Allow the jars to rest in the pot for about 5-10 minutes. This will allow them to adjust to having the lid taken off the canner. Carefully remove the jars from the canner using your canning jar lifter and place them on the prepared kitchen towel. Allow the jars to rest on the counter for 24 hours and listen for pops of the lids (my favorite part). Once the jars have completely cooled and rested for 24 hours, remove the rings from the jars and gently tap the center of the canning lid on each jar. If the lid pops back up, your lid did not seal properly, unfortunately. It happens! If it is just one jar, place that one in the refrigerator and use it within a couple of weeks. If it is several jars, remove all of the lids, wipe the rims of the jars with vinegar, add new lids, and reprocess again in the canner. If your jars are all sealed properly (YAY!), use a little vinegar or soap and warm water to wipe the outside of the jars before storing. How to Store Canned Chili Con Carne Store jars in a cool, dark place. Want to help a small family business in a big way? Share our recipes with someone who loves delicious homemade food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

Chicken infused with Hatch Chiles, lime, and spices to create a smoky, spicy, and slightly sweet flavor, cooked to perfection. Jump to Recipe We're a few weeks into this new year and getting back into the familiar rhythm of work, homeschooling, extracurricular activities, and family commitments. And I have to be honest, I’m struggling a little bit. I feel like I’m barely keeping my head above water when it comes to dinner. I have an arsenal of easy, budget-friendly recipes that are family favorites. But today, I’m taking simple chicken thighs and infusing them with the vibrant flavors of Hatch chiles, zesty lime, and a blend of spices that come together to create a smoky, spicy, and subtly sweet dish that’s cooked to perfection. I rely on quick recipes like this to help me get a delicious dinner on the table fast so that I can get back to the important things, my husband and our girls. Why You’ll Love This Hatch Chile and Lime Chicken Easy to Prepare . With about 5 minutes of hands-on time and the use of a slow cooker, this dish is super simple to make. Affordable . Minimal budget-friendly pantry staples make this dish an affordable option for any meal plan. Versatility . This dish can be used as a filling for tacos or burritos, served over rice or nachos, What Do Hatch Chiles Taste Like Hatch chiles are known for their distinctive taste and moderate spiciness. The heat can range from milder than a jalapeño to comparable or even hotter, depending on the variety. When roasted, these chiles develop a smoky, rich flavor with a buttery undertone that enhances their appeal in many dishes. How to Serve Hatch Chile & Lime Chicken I typically serve this over Mexican Rice or Cilantro Lime Rice . My kiddos prefer it as a taco filling or over nachos. You can’t go wrong either way! Advertisement Helpful Tips for Making Hatch Chile & Lime Chicken Roasting Chiles : Roasting can be done on a grill, in an oven, or even on a gas stovetop. The goal is to blister the skin for easy peeling and to enhance the flavor. Adjusting Spice Levels : For a milder dish, remove the seeds from the Hatch chiles. For added heat, include some of the seeds or add a pinch of cayenne pepper. Protein : This marinade is also delicious on pork and shrimp! Hungry for More Tasty Chicken Recipes? Check Out These Family Favorites! Three Pepper Chicken Sweet & Spicy Orange Chicken Buttermilk Fried Chicken Ingredients 4 Hatch chiles, roasted, peeled, and chopped 6 cloves garlic, minced 1/4 cup lime juice (about 2 limes) 1 Tablespoon olive oil 2 Tablespoons honey 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/2 teaspoon salt 1/4 teaspoon black pepper 2 Tablespoons fresh cilantro, chopped (optional) 2 pounds chicken breasts and/or thighs Directions Roast the Hatch chiles over an open flame or in the oven until the skins are charred. Place them in a bowl and cover with plastic wrap for about 10 minutes. Once cooled, peel off the skin, remove the seeds, and chop the chiles. In a medium bowl, combine the chopped Hatch chiles, minced garlic, lime juice, olive oil, honey, cumin, smoked paprika, salt, and black pepper. If you like a hint of fresh herb flavor, mix in the chopped cilantro. Place the chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it's well coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or overnight for a more intense flavor. Cooking Methods for Hatch Chile and Lime Chicken Grill : Preheat your grill or oven to medium-high heat. Remove the chicken from the marinade and discard the excess marinade. Grill the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F. Oven : Remove chicken from the marinade and place in a preheated cast-iron skillet. Bake in a preheated 400°F oven for approximately 25-30 minutes or until the internal temperature reaches 165°F. Slow Cooker : Remove the marinated chicken from the resealable plastic bag. Add chicken to slow cooker. Cover and cook on LOW for 6-8 hours or on HIGH for 4-6 hours or until the internal temperature is 165°F. Use two forks to shred the chicken. How to Store Hatch Chile and Lime Chicken Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. How to Freeze Hatch Chile and Lime Chicken Raw chicken in the marinade can be stored in an airtight freezer-safe bag for up to three months. Cooked chicken in the juices can be stored in an airtight freezer-safe bag for up to three months. To Cook: Allow chicken to thaw in the refrigerator for 8-12 hours. Place raw chicken in slow-cooker and cook as directed. To Reheat: Allow chicken to thaw completely in the refrigerator. Add thawed chicken and juices to a preheated cast iron skillet over medium-high heat. Cook until heated through. Alternatively, chicken can be added to a baking dish and reheated in a 400°F oven for approximately 20 minutes or until heated through. Did you enjoy this Hatch Chile & Lime Chicken recipe? Tag us on social media! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement