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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 If you’re looking for a convenient way to find organic, non-GMO ingredients, check out 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! You can try out Country Life Natural Foods and save even more by using my discount code: AZALEAHOMESTEAD 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!

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! 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 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 and have high-quality and organic goods sent directly to your door. Let them know I sent you by using my affiliate code: AZALEAHOMESTEAD 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

Sometimes I need a meal that I can just throw everything together, bake it, and be done. That doesn’t mean I don’t want it to be absolutely delicious! But, as the weather gets warmer, I enjoy being out in the garden more in the evenings. The prep for this meal takes about 10 minutes, which allows me plenty of time in the garden while it bakes. The sauce is rich and creamy and is fantastic! Pair this with my Simple Skillet Green Beans and my Honey Butter Yeast Rolls , and you'll have an impressive dinner that will look and taste like you spent the whole day in the kitchen. Serves: 6-8 Ingredients 3 chicken breasts, ¼” thickness, cut into 1” pieces 2 cups seasoned long-grain and wild rice blend ( like this ) 1 quart homemade chicken stock 10 ounces cream of chicken soup 10 ounces cream of mushroom soup 1 cup sour cream 1 stick butter, melted and cooled 6 cloves garlic, finely minced 6 ounces French fried onions 8 ounces Swiss Cheese, freshly grated 2 teaspoons ground black pepper 1 teaspoon dried thyme Directions Preheat oven to 375 degrees. In a large bowl, combine cream soups, sour cream, melted butter, and seasonings. Carefully fold in half of the Swiss cheese and half of the French-fried onions. Lightly spray a 9x13 baking dish with non-stick spray. Add rice blend, then place chicken on top. Spoon cream soup mixture over chicken and rice. Add chicken stock, allowing about ½’ heading to allow room for the rice to expand and avoid spillage. Bake for 1 1/2 hours or until rice is cooked completely. Remove from oven. Add remaining cheese and French-fried onions. Bake for an additional 15-20 minutes or until chicken is completely cooked through and reaches an internal temperature of at least 165 degrees. Wait at least 10 minutes before serving. 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 summertime favorite offers tangy key lime juice, sweetened condensed milk, and a buttery graham cracker crust and topped with a delicious homemade whipped cream. Jump to Recipe When it comes to chilled desserts, few can rival the refreshing zing of a perfectly crafted Key Lime Pie. With its vibrant citrus flavor and creamy texture, this delightful treat has captured the hearts of many, including our family. In fact, our oldest daughter has made it a birthday tradition to indulge in this luscious dessert year after year. Even though we live on the southern Gulf Coast, it is nearly impossible to find actual key limes. Oftentimes the only type readily available are Persian limes. These are the limes found most often in grocery stores. No worries, these limes will still get the job done! What Does Key Lime Pie Taste Like? Every slice of Key Lime Pie boasts a velvety smooth texture that melts in your mouth. The combination of egg yolks, sweetened condensed milk, and fresh lime juice creates a custard-like filling that pairs beautifully with a crumbly graham cracker crust. Why You’ll Love This Key Lime Pie Recipe Easy to Prepare . This dessert is easy to prepare and can be made up to 2 days in advance. Hold off on the whipped topping until ready to serve so that it stays nice and fluffy. Affordable . With just a few simple budget-friendly ingredients, this is a delicious dessert for any budget. Flavorful . Key Lime Pie has a bright and tangy flavor and is the perfect addition to any warm-weather backyard BBQ! Helpful Tips Real Key Lime Juice . You can certainly use the fresh limes as recommended, or a store-bought 100% key lime juice. I highly recommend NellieandJoes . It can be found in most grocery stores and online. Lime Extract . Don’t have homemade lime extract? No problem, vanilla extract will work just fine. Proper Setting . You want to bake your pie until the filling is a bit jiggly only in the center. It will continue to set as it rests on the counter. Advertisement Looking for More Delicious Desserts? Try these Sourdough Key Lime White Chocolate Chip Cookies Lemon Pound Cake Raspberry Lime Cheesecake Ingredients 1 1/2 cups graham cracker crumbs ¼ cup granulated sugar ½ cup unsalted butter, melted 1 can (14 oz) sweetened condensed milk ½ cup key lime juice 1 Tablespoon lime zest 4 large egg yolks 1 cup heavy whipping cream 2 Tablespoons powdered sugar ½ teaspoon Lime Extract 1/8 teaspoon salt Directions Preheat your oven to 350°F. In a medium bowl, combine the 1½ cups graham cracker crumbs and ¼ cup granulated sugar. Gradually stir in the ½ cup melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate, ensuring the crust is firmly packed. Place the crust in the preheated oven and bake for approximately 8-10 minutes or until lightly golden. Remove from oven and allow to cool on a wire rack. In a large bowl, whisk together the 14 ounces of sweetened condensed milk, ½ cup key lime juice, 1 Tablespoon lime zest, and 4 large egg yolks until smooth and fully combined. Pour the filling into the cooled graham cracker crust, spreading evenly. Return the pie to the oven and bake for approximately 15-18 minutes, just until the filling is set but still slightly wobbly in the center. Allow the pie to cool at room temperature for about an hour, then refrigerate for at least 3 hours or until fully set. In a cold mixing bowl, beat the 1 cup heavy cream, 2 Tablespoons powdered sugar, and ½ teaspoon of lime (or vanilla) extract on medium-high speed until soft peaks form. Spread or pipe the whipped cream over the chilled pie before serving. How to Store Key Lime Pie Loosely cover the pie with plastic wrap and store in the refrigerator for up to 3 days. How to Freeze Key Lime Pie Place prepared and cooled key lime pie into the freezer until frozen through completely. Wrap the frozen pie tightly with plastic wrap and/or aluminum foil. Enjoy within 1 month. Did you make this Key Lime Pie recipe? Let us know in the comments 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

This post may contain affiliate links. Read our disclosure policy . Mouthwatering, crispy shredded pork, cooked low and slow in a delicious chili lime sauce! Jump to Recipe I like to think of myself as a strong, resourceful woman who can prepare a whole meal from scratch, the old-fashioned way. I am and I have. I was born in the late 1900s after all! While I do love and respect the old-fashioned ways of preparing meals, I equally love and respect the value of modern kitchen appliances. Trying to balance working outside of the home in my 9 to 5 with feeding my family every day can become tiring and overwhelming if I’m being completely honest. When I start to hear that little nagging voice telling me to just order take-out or serve the family bowls of cold cereal, I know it’s time to work smarter and not harder. That’s when I put out my West Bend slow cooker and let it do the hard work for me. It seems like there’s a new must-have something or another that pops up in my social media feed every day. It can be easy to forget the tried-and-true gadgets and appliances that sit in our cabinets. Whether you’re cooking for a large family or for just one or two, slow cookers come in a variety of sizes and price points making them perfect for any household. They also use less energy than conventional ovens and are my not-so-secret weapon to keeping my kitchen from feeling like the surface of the sun during the summer. Not to mention, the slow cooker gets the job done when it comes to tenderizing meat and distributing flavor. Whether self-imposed or from outside forces, take the pressure off of yourself to make everything completely from scratch the old-fashioned way! It’s ok to utilize convenience items to help us complete a task. There’s no shame in doing things “the easy way”. We can protect our mental health, rest our bodies, and feed our families healthy meals all at the same time. Take care of yourself, friend. What Exactly Are Pork Carnitas Anyway? Carnitas, literally meaning "little meats" in Spanish, is a Mexican dish made by braising or simmering pork until it becomes very tender. It can be a dish by itself or used as a filling in tacos, tamales, burritos, etc. Pork carnitas is very much like the American version of pulled pork. The main differences are the spices that are used, and after the pork is slowly cooked, it's placed under the broiler for a few minutes, so the meat gets browned and slightly crispy. For more Mexican-inspired favorites, check out our Baked Chicken Taquitos or One Pot Tex-Mex Rice Casserole ! For this Slow Cooker Chili Lime Pork Carnitas recipe, you will need: Pork Shoulder/Pork Butt To ensure you’re starting off on the right foot, you want to ensure you are using the correct cut of meat. Pork Butt/Boston Butt which offer a lot of fat marbling throughout, or Pork Shoulder are what you want to use for this recipe. If you use pork loin, you’ll find that the meat is very dry and will not shred. I prefer to use a boneless pork shoulder just for the sake of simplicity and ease, however, bone-in will work just fine. You’ll want to have some fat on the pork, but should cut off any excess. Chicken Stock A little liquid goes a long way when it comes to slow cooker cooking. Homemade chicken stock is easy to make and can be used to amp up things like rice and pasta. Chicken stock will help the pork to retain moisture and keep it from drying out during the cooking process. Brown Sugar Balancing flavors is essential. A little sweetness will help to balance the spicy and savory flavors in the sauce. Spices When it comes to adding flavor, spices are key. Aromatic powerhouses like cumin and oregano are sure to add a mouthwatering goodness to every bite! Garlic and Onions We love garlic and onions in just about everything because they add so much flavor. Limes Limes are very acidic and can help break down the protein fibers, making the pork more tender. Limes also add a refreshing citrus tang that pairs perfectly with the richness of pork. Helpful Tips Leftovers can be stored in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months. I recommend reheating thawed leftovers either in a 450-degree oven for about 15-20 minutes or in a piping hot cast iron skillet. Do not try to cook your pork from frozen! It will result in an overly cooked outside and likely a frozen middle on the inside. Ready to Get Started? Ingredients 3-4 pounds boneless pork shoulder/pork butt ¼ cup dark brown sugar, packed ½ cup chicken stock 1 yellow onion, sliced 6 cloves garlic, minced 3 Tablespoons tomato paste 2 teaspoons cumin powder 2 teaspoons salt 2 teaspoons chili powder 1 teaspoon oregano 1 teaspoon ground black pepper 1 teaspoon smoked paprika ½ cup lime juice, freshly squeezed Lime zest, from 2 limes Directions Add all ingredients to a 6-quart slow cooker and cover. Ensure pork is placed in the slow cooker with the fat side facing up. Cook on LOW for 7-8 hours or HIGH 4-5 hours. Check that the internal temperature of the pork is at least 145 degrees Fahrenheit. Our preference is 170 degrees Fahrenheit. Remove the pork from the slow cooker to a large plate. Using two forks, shred the pork, then add the meat to a large sheet pan. Place the sheet pan under the broiler and cook for 5-7 minutes or until the meat becomes crispy in some places. Do not overcook! Return pork to slow cooker. Serve immediately with your favorite taco fixings! If you don’t have a slow cooker or it’s time to get a new one, check out West Bend ! If you enjoyed this Slow Cooker Chili Lime Pork Carnitas recipe, would you click that heart icon at the bottom right of the page, and share this recipe with those who enjoy delicious, home-cooked 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!

Jump to Recipe Key Ingredients for Sourdough Lemon Blueberry Muffins Sourdough This is a great recipe for using up extra discard and adding tasty sourdough flavor to a classic combo like lemon and blueberries. Active starter will also work for this recipe. Flour For this recipe, I use organic, unbleached all-purpose flour. 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. Baking Powder Helps to give the muffins a high rise. Salt Salt helps to preserve the flavor and prevent staleness. Sugar Sugar helps to keep baked goods soft and moist while adding sweetness. Eggs Fresh eggs help not only add flavor and moisture but also help create structure and stability within the batter. Unsalted Butter We love the richness that real butter adds to baked goods. Using high-quality butter helps the muffins to have a firmer texture. If you are dairy-free, butter can be replaced with a neutral oil like olive oil or avocado oil. Keep in mind that using oil may cause the batter to be thin and runny. Lemon Zest To ensure we’re getting that lemon flavor in every bite, we are adding it wherever we can. Lemon zest contains lemon oil, which is where you’ll find the most flavor. When using the grater, you want to stop when you reach the white pith. This has a very bitter taste, and we definitely don’t want that in our muffins! I typically do two scrubs against the grater then move the fruit slightly to get more zest.   Lemon Extract I absolutely love my homemade lemon extract and will likely never return to the store-bought version 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. If you don’t have lemon extract on hand, vanilla will do just fine. Advertisement Helpful Tips Coating the blueberries in a couple of tablespoons of flour will help the berries keep from sinking to the bottom of your batter. If you’re using frozen blueberries, this trick will also help the berries from bleeding their color into the batter. What’s the Difference Between a Muffin and a Cupcake? You’ll find that texture is the primary difference between muffins and cupcakes. While cupcakes are typically lighter and fluffier, muffins have a moister and denser consistency. Ingredients 1 cup sourdough (active or discard) 2 cups all-purpose flour 1 cup granulated sugar 1/2 cup unsalted butter, melted 2 large eggs 1/2 cup milk 1 teaspoon lemon extract 2 Tablespoons lemon zest, freshly grated 1 Tablespoon baking powder 1/2 teaspoon salt 1 cup fresh or frozen blueberries Streusel Topping : 1/4 cup all-purpose flour 2 Tablespoons granulated sugar 2 Tablespoons butter, softened Directions Preheat oven to 375°F. Prepare a 24-cup muffin tin with non-stick spray or baking liners. In a large mixing bowl, combine the 1 cup of sourdough discard, ½ cup of unsalted melted butter, and 1 cup of sugar. Mix well. Add the 2 large eggs into the mixture, then pour in the ½ cup of milk and 1 teaspoon of lemon extract. Stir everything together until it’s all smoothly combined. In medium bowl, whisk together the 2 cups of all-purpose flour, 1 Tablespoon of baking powder, and ½ teaspoon of salt. Gradually mix the dry ingredients into the wet mixture, about ¼ cup at a time. Stir gently, until the ingredients are combined. Gently fold in the blueberries. If you’re using frozen blueberries, there is no need to thaw them first. Just be careful not to squish them too much! Make the Streusel Topping In a medium bowl, combine the ¼ cup all-purpose flour, 2 Tablespoons of sugar, and 2 Tablespoons of softened butter in a small bowl. Mix with a fork until it looks crumbly. Set aside. Carefully divide the batter evenly among the muffin cups, filling each about two-thirds full. Top each filled muffin cup with a few pinches of the streusel topping. Bake for approximately 20-25 minutes or until an inserted toothpick comes out clean. Remove from the oven and allow them to cool in the pan for approximately 5-10 minutes. Carefully remove the muffins from the pan and place them on a wire cooling rack to cool completely. How to Store Sourdough Lemon Blueberry Muffins Muffins can be stored in an airtight container at room temperature for up to 3 days. How to Freeze Sourdough Lemon Blueberry Muffins Place prepared 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. Want to help a small family business in a big way? Share this recipe 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

This recipe combines tender chicken pieces coated in a crispy batter and smothered in a luscious, tangy orange sauce. Ideal for weeknight family dinners or impressing guests, this dish is sure to become a new favorite! Jump to Recipe There is absolutely no reason for take-out when the taste of this homemade version is so much better! Seriously, this beats any drive-thru or take-out hands down. Homemade is not only a healthier option, but it’s also easy on your wallet. For our family of four, ordering takeout can add up quickly. The average cost of a takeout meal is $15 or more per person. However, making your favorite take-out recipe at home can be done for a fraction of the price. With just a few basic ingredients, you can create a hearty meal that serves multiple people. Unlike the take-out version, you control the quality of ingredients. Most restaurant versions are loaded with MSG, sugar, sodium, and unhealthy fats. So, skip the drive-thru and get started on this mouthwatering, homemade favorite instead! Why You’ll Love This Sweet and Spicy Orange Chicken Recipe Irresistible Flavor : The combination of sweetness from the orange juice and sugar, along with the kick of heat from red pepper flakes, creates a mouthwatering experience. Easy to Make : With simple ingredients and straightforward instructions, you can whip up this dish in no time. Customizable : Adjust the sweetness or spice level to suit your taste preferences, making it perfect for everyone. What to Serve with Sweet and Spicy Orange Chicken If I’m feeding a crowd with this dish, I like to include a couple of other offerings such as fluffy Jasmine Rice, Vegetable Egg Rolls , and Homemade Cream Cheese Wontons . Advertisement Helpful Tips Skip the store-bought orange juice and use freshly squeezed juice instead. Store-bought juice has additional sugars and flavorings that will alter the taste of the finished dish. Use a heavy-bottomed pan to ensure consistency in the oil temperature. Ensure even cooking by cutting the chicken into uniform, bite-sized pieces. Craving More Recipes Like This? Ground Beef and Ramen Korean Bowl Simple Skillet Sweet and Sour Chicken Easy Beef and Broccoli Skillet Ingredients For the Chicken : 1 pound of chicken breast, cut into uniform, bite-sized pieces 2 Tablespoons of cornstarch 1 Tablespoon of soy sauce 1 Tablespoon of vegetable oil for frying For the Sauce: 1/2 cup of fresh orange juice (about 2-3 oranges) Zest of 1 orange 1/4 cup of soy sauce 1/4 cup of honey 2 Tablespoons of rice vinegar 2 Tablespoons of chili paste 2 cloves of garlic, minced 1 Tablespoon of ginger, freshly grated 1 Tablespoon of cornstarch (mixed with 2 tablespoons of cold water) Sesame seeds, optional Chopped green onions, optional Directions In a large bowl, combine the chicken pieces with 1 Tablespoon of soy sauce and 2 Tablespoons of cornstarch. Mix well to coat each piece evenly. Let it marinate for approximately 15 minutes. In a large skillet over medium-high heat, add 1 Tablespoon of vegetable oil. Once hot, carefully add the chicken pieces in batches, ensuring not to overcrowd the pan. Fry until the chicken is golden brown and cooked through, approximately 5-7 minutes per side. Remove from the skillet and set aside on a paper towel-lined plate. In a medium bowl, whisk together the ½ cup fresh orange juice, zest of one orange, ¼ cup of soy sauce, ¼ cup of honey, 2 Tablespoons of rice vinegar, 2 Tablespoons of chili paste, 2 cloves of minced garlic, and 1 Tablespoon of freshly grated ginger. To make a cornstarch slurry, combine 1 Tablespoon of cornstarch with approximately 2 Tablespoons of water in a small bowl. Mix well to break up any clumps. Pour the orange sauce mixture into the same skillet used for the chicken and bring it to a simmer over medium heat. Add the cornstarch slurry to the sauce. Stir continuously for approximately 2-3 minutes or until sauce begins to thicken. Return the fried chicken to the skillet, tossing to coat each piece with the orange sauce. Allow it to cook for an additional 2 minutes to ensure the flavors meld together. Garnish with sesame seeds and chopped green onions before serving if desired. How to Store Sweet and Spicy Orange Chicken Leftovers can be stored in an airtight container for up to 3 days in the refrigerator. How to Freeze Sweet and Spicy Orange Chicken Prepare as directed and allow to cool completely. Store in a freezer-safe container with a snap-on lid and/or wrap the dish in foil and plastic wrap in the freezer for up to 2 months. To reheat, thaw completely in the refrigerator. Warm in the microwave for approximately 3-4 minutes, depending on size of the container. Alternatively, a larger dish can be warmed in the oven at 400 degrees for approximately 20 minutes or until the dish is heated through completely. If you loved this Sweet and Spicy Orange Chicken recipe, 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

Crispy on the outside and packed full of savory sauteed vegetables, these egg rolls will make you forget that take-out place down the street! Jump to Recipe I’ve mentioned a million times by now that you don’t need to rely on take-out when you can whip up your favorite dishes right in your own kitchen. With the current state of the economy, dining out can be quite a luxury that many of us simply can’t justify. Cooking at home not only allows you to save money but also gives you the freedom to experiment with flavors and ingredients, ensuring every meal is just how you like it. Plus, there’s something incredibly satisfying about creating a delicious dish from scratch! Why You’ll Love Homemade Vegetable Egg Rolls Healthier Options . We talked a bit about the costs of dining out, but there are a ton of health benefits to making your meals yourself, especially from scratch. Fun . My girls and I enjoy working in the kitchen together and this recipe is fun. Get your kiddos and/or your significant other in the kitchen and have fun creating a tasty meal together! Customizable . You control the ingredients, so you have the power to change things up by using whatever you have on hand or if you need specific dietary measures. What to Serve With Homemade Vegetable Egg Rolls If I’m feeding a crowd or we simply want a “little bit of this and a little bit of that” I serve these homemade egg rolls alongside my Sweet and Spicy Orange Chicken and a big batch of Cream Cheese Wontons . Advertisement Want More of Our Asian-Inspired Favorites? Easy Beef and Broccoli Skillet Simple Skillet Sweet and Sour Chicken Ground Beef and Ramen Korean Bowl Helpful Tips Skip the refrigerated egg roll wrappers and get the frozen ones. I’ve found the refrigerated ones to be really starchy, and they tear super easily. I like the Wei Chuan ones I find at one of my local Asian markets. If you can’t find this particular brand, just try using one from the frozen section. Ensure your filling mixture is not too wet. This will cause a soggy texture and will hinder the crispiness of the egg roll wrapper. Adding a small amount of cornstarch can help absorb any excess moisture. Make sure your oil temperature is at least 350 degrees before adding the egg rolls. Don’t overcrowd the pan or fryer. This will cause uneven cooking. Ingredients 2 cups Cabbage, finely shredded 1 cup Carrots, julienned or grated 1 cup Bean Sprouts ½ cup Green Onions, chopped 2 cloves of Garlic, minced 1 Tablespoon Ginger, freshly grated 2 Tablespoons Soy Sauce 1 Tablespoon Sesame Oil Vegetable Oil for frying Cornstarch (plus 2 Tablespoons water) Salt and Pepper to taste Egg Roll wrappers 1 package (about 20 wrappers) Directions In a large skillet, heat a teaspoon of sesame oil over medium heat. Add 2 cloves of minced garlic and 1 Tablespoon of grated ginger, stirring for approximately 30 seconds until fragrant. Stir in the 2 cups of cabbage, 1 cup of carrots, 1 cup of bean sprouts, and ½ cup of green onions. Sauté for approximately 5 minutes or until the vegetables are softened. Add 2 Tablespoons of soy sauce, remaining sesame oil, and salt and pepper to taste preference. Stir well to combine. Remove from heat and let it cool slightly. Lay an egg roll wrapper on a clean, flat surface with one corner pointing towards you, like a diamond. Place approximately 2 Tablespoons of the vegetable filling near the center of the wrapper. Roll the corner closest to you over the filling, then fold in the left and right corners towards the center. Continue rolling the wrapper tightly and seal the final corner with a bit of cornstarch slurry to secure the roll. To make a cornstarch slurry, simply mix together water and cornstarch in a small bowl. This will be our “glue” to help keep the egg rolls sealed. In a deep, heavy-bottomed Dutch oven or fryer, heat vegetable oil to 350°F Carefully place a few egg rolls into the hot oil, making sure not to overcrowd the pan. Fry for approximately 3-4 minutes or until golden brown and crispy, turning occasionally. Remove the egg rolls using a slotted spoon and drain on a paper towel-lined plate to remove excess oil. How to Bake Homemade Vegetable Egg Rolls Preheat oven to 400 degrees. Place the egg rolls seam-side down on a baking sheet lined with parchment paper. Lightly spray each egg roll with a neutral cooking spray such as olive oil or avocado oil. Bake the egg rolls for approximately 7 minutes. Turn the egg rolls and continue baking for another 5-7 minutes or until the egg rolls are lightly golden and appear crispy. How to Air Fry Homemade Vegetable Egg Rolls If using an air fryer to bake these egg rolls, place the egg rolls seam-side down in a single layer on the air fryer tray. Lightly spray each eggroll with a non-stick cooking spray. Bake at 390 degrees for approximately 7-9 minutes, flipping the eggrolls about halfway through. How to Store Homemade Vegetable Egg Rolls Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. How to Freeze and Reheat Homemade Vegetable Egg Rolls These Homemade Vegetable Egg Rolls can be frozen pre-cooked or after they are baked and cooled completely. Place the egg rolls seam side down on a sheet pan lined with parchment paper and freeze for about 1 hour. Remove the frozen egg rolls and place in a freezer-safe storage bag or container. Freeze for up to 3 months. To reheat uncooked egg rolls, allow egg rolls to rest at room temperature for about 10 minutes. Lightly spray the egg rolls with a non-stick cooking spray and place seam side down on a baking sheet lined with parchment paper. Bake in a preheated 400-degree oven for 7-9 minutes then turn the egg rolls and bake for an additional 7 minutes. To reheat cooked egg rolls, heat in the microwave for approximately 2-3 minutes or until heated through. Please note that the egg rolls may lose some of their delicious crispiness. For the best results, reheat in a toaster oven or traditional oven for 7-9 minutes then flip the egg rolls and bake for an additional 7 minutes. If you enjoyed this Homemade Vegetable Egg Rolls recipe, let us know by clicking that heart icon at the bottom of the screen, and be sure to share this recipe with a friend! 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

Homemade wonton dough filled with a delicious cream cheese filling and then fried to crispy perfection. Serve these tasty bites as an appetizer or alongside your favorite Asian-inspired dishes! Jump to Recipe Imagine indulging in your favorite take-out dishes right in the comfort of your home, where every bite bursts with freshness and flavor. With just a handful of basic ingredients, you have the power to craft mouthwatering homemade alternatives. Why settle for mediocre when you can whip up a delicious, homemade version that leaves takeout in the dust?! Why You’ll Love These Homemade Cream Cheese Wontons Budget Friendly . This homemade version can be made for just pennies on the dollar compared to take-out. Healthier Option . This recipe is made with simple ingredients, and they can be baked, which saves a lot of calories! Make Ahead . This recipe can be made in advance, separately, or entirely, making them perfect for parties. What to Serve with Homemade Cream Cheese Wontons These delicious, crispy bites are perfect on their own or as an appetizer to other Asian-inspired favorites like Sweet and Spicy Orange Chicken or Homemade Vegetable Egg Rolls . Advertisement Helpful Tips Uniform Thickness : Ensure your dough is rolled out to an even thickness for consistent cooking results. Storage : If not using immediately, layer wonton wrappers with parchment paper and store them in an airtight container in the refrigerator for up to 2 days. Freeze for Later : For longer storage, freeze the wrappers. Place parchment paper between each wrapper to prevent sticking and store them in a freezer-safe bag. Want More Mouthwatering Recipes Like This? Ground Beef and Ramen Korean Bowl Grilled Pork Chops with Asian Plum Sauce Teriyaki Meatballs Beef and Broccoli Skillet Ingredients Dough: 2 cups all-purpose flour 1/2 teaspoon salt 1 large egg 1/3 to 1/2 cup water (as needed) Filling : Homemade Wonton Wrappers, approximately 20-22 8 oz cream cheese, softened 2 Tablespoons Sriracha Sauce (optional) 1 Tablespoon sugar 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 cup green onions, finely chopped Vegetable oil, for frying 3 Tablespoons Water Directions Dough In a large mixing bowl, combine the all-purpose flour and salt. Stir well to ensure the salt is evenly distributed throughout the flour. In a small bowl, lightly beat the egg. This will make it easier to mix into the flour. Make a well in the center of the flour mixture. Pour the beaten egg into the well. Start by adding 1/3 cup of water to the flour and egg mixture. Using your hands or a wooden spoon, gently combine the ingredients until a dough begins to form. If the dough feels too dry, add more water, one tablespoon at a time, until the dough holds together. Transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. This process helps develop the gluten, giving your wonton wrappers their characteristic chewy texture. Wrap the kneaded dough in plastic wrap or place it in a bowl covered with a damp cloth. Allow it to rest at room temperature for at least 30 minutes. Resting the dough relaxes the gluten, making it easier to roll out. After resting, divide the dough into quarters. Work with one piece at a time, keeping the remaining pieces covered to prevent them from drying out. Roll each piece of dough into a thin sheet, aiming for a thickness of about 1/16 inch. You want about a 3 ½ inch square. You can use a rolling pin or a pasta machine for this step. Using a sharp knife or a pastry cutter, cut the dough into squares, typically about 3-4 inches on each side. Filling In a medium bowl, combine the 8 ounces of softened cream cheese, 2 Tablespoons of Sriracha, 1 Tablespoon of sugar, ½ teaspoon of garlic powder, and 1/4 teaspoon of salt. Mix well until smooth and creamy. Stir in the ¼ cup chopped green onions, mixing until evenly distributed throughout the cream cheese mixture. Lay a wonton wrapper flat on a clean, dry surface. Place about 1 teaspoon of the cream cheese filling in the center of the wrapper. Dip your finger in water and moisten the edges of the wonton wrapper. Fold the wrapper in half diagonally to form a triangle, pressing the edges firmly to seal. Make sure there are no air bubbles. To create a more decorative shape, bring the two outer corners of the triangle towards each other and press together to seal. Repeat with the remaining wonton wrappers and filling. Cooking Directions Heat approximately 3-4 inches of vegetable oil in a heavy-bottomed Dutch oven or fryer over medium-high heat until it reaches 350°F. Carefully add a few wontons to the hot oil, being careful not to overcrowd the pan. Fry the wontons for 2-3 minutes or until they're golden brown and crispy, turning occasionally to ensure even cooking. Remove the wontons with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. How to Bake Homemade Cream Cheese Wontons Prepare as directed. Bake in a preheated oven at 400°F for approximately 10-12 minutes or until golden brown. How to Store Homemade Cream Cheese Wontons Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results. How to Freeze Homemade Cream Cheese Wontons Prepare as directed but do not cook. Place wontons onto a baking sheet lined with parchment paper. Flash freeze for approximately 1 hour. Place the frozen wontons into a freezer-safe container or storage bag. Wontons can be stored in the freezer for up to 3 months. When ready to prepare, work in small batches and place frozen wontons directly into hot oil. Fry the wontons for approximately 3-4 minutes or until they are golden brown and crispy. If the frozen wontons were previously cooked, reheat them in a preheated oven at 400°F for approximately 10-12 minutes or until golden brown, or in an air fryer at 300℉ for about 10 minutes, or until heated through. If you enjoyed this Homemade Cream Cheese Wonton 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! 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Caramelized onions are sweet, rich, savory, and full of umami flavor. They can also take a lot of time to make which is not ideal on a busy weeknight. Thankfully, this recipe uses my homemade caramelized onion powder making this our new favorite 30-minute meal! Jump to Recipe Plain chicken breasts can be both a blessing and a curse in cooking. It holds the flavor of just about anything and everything, however, there are so many different options that it can become overwhelming to pick a direction. On a typical busy weeknight, I found myself yet again trying to come up with a new way to add flavor to chicken. After checking the spice cabinet, I was inspired by my homemade caramelized onion powder. It reminded me of the early years of marriage when I would coat chicken in store-bought fried onions and bake it. What We Love About This Caramelized Onion Fried Chicken This simple recipe is everything I could have hoped for. Tender, juicy chicken packed with sweet and savory caramelized onion flavor with a crispy, crunchy coating. Friends, it was so good there were no leftovers! Why You’ll Love This Caramelized Onion Fried Chicken Recipe Affordable.  Chicken is typically one of the most budget-friendly meats you can find, making this dish perfect for two or a crowd. Easy to Prepare.  While this recipe has a few steps, they are all very easy and take just a few minutes. Freezer-Friendly.  Buttermilk Fried Chicken can be frozen and reheated, making it perfect for meal prep! Advertisement What to Serve with Caramelized Onion Fried Chicken Easy Homemade Macaroni and Cheese White Cheddar Loaded Mashed Potatoes Creamy Corn Au Gratin Spicy Italian Roasted Carrots   Helpful Tips Thickness.  To ensure even cooking, use a meat mallet to gently pound thicker parts of the chicken breast to match the consistency of the thinner end. Temperature.  Check the cooked chicken with an internal thermometer to ensure it is completely cooked.  The USDA recommends that cooked chicken have an internal temperature of at least 165°F Keep Warm.  If you're preparing double or triple amounts of this recipe, preheat the oven to 350°F and prep a large baking sheet with an oven-safe wire cooling rack. Place cooked chicken onto a prepped baking sheet and continue frying in batches. Once all of the chicken is fried and placed on the prepped baking sheet, place into the oven for 10 minutes or until all of the chicken is heated through completely.   Why Marinate Chicken In Buttermilk Buttermilk is slightly acidic, which helps to tenderize the chicken, making it juicy and flavorful. The thick consistency of the buttermilk allows the flour mixture to stick better, resulting in a deliciously crispy coating we all love. If you don’t have buttermilk on hand, you can use 2 cups of milk with 2 Tablespoons of vinegar or lemon juice. Allow the mixture to rest for 15 minutes before using. Hungry For More Chicken Recipes? Check out these family favorites: Parmesan Ranch Crusted Chicken Three Pepper Chicken Lemon Thyme Garlic Roasted Chicken Advertisement Ingredients 4 boneless, skinless, chicken breasts 2 cups all-purpose flour 1 cup fine breadcrumbs ½ cup Caramelized Onion Powder , plus 1/3 cup 2 cups buttermilk Salt and pepper to taste ½ - 1-inch vegetable oil Directions Working with one chicken breast at a time, place chicken in a quart-size freezer bag. Use a meat mallet to gently pound the chicken until it is even in thickness. In a large, shallow dish, combine buttermilk and 1/3 cup caramelized onion powder. Add chicken to the mixture, pressing each piece into the liquid to ensure all pieces are well coated. In a separate large bowl, combine flour, breadcrumbs, ½ cup caramelized onion powder, salt and pepper. Using a fork or a pair of tongs, remove one piece of chicken from the bowl of buttermilk and place it into the flour mixture. Cover all sides with flour mixture. Then, place the floured chicken back into the marinade bowl and quickly recoat with buttermilk. Return chicken to the flour mixture for a second coating, then place on a plate until all chicken pieces have been double coated with buttermilk and flour mixtures. In a large pan over medium-high heat, add oil and allow approximately 1-2 minutes for the oil to become hot. Carefully, add one piece of coated chicken to the pan at a time. You may need to work in batches if all of your chicken pieces do not fit in the pan. Don't overcrowd your pan! Fry chicken on each side for approximately 3-6 minutes depending on the thickness of the chicken or until the internal temperature is at least 165 degrees. Transfer cooked chicken to a paper towel-lined plate or a wire rack over a baking sheet and allow to cool for approximately 3-5 minutes before serving. This chicken is best when served warm. If you have leftovers, package them in an airtight container and store in the refrigerator for up to 3 days. I do not recommend freezing this recipe. My homemade Caramelized Onion Powder was made using a Harvest Right Freeze Dryer. If you are interested in a home freeze dryer and want to learn more, check out my review here . 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

Each ingredient in this homemade fire cider recipe offers its own unique health benefits. When combined, they create a powerful natural remedy that’s anti-inflammatory, antibacterial, antiviral, and decongestant all in one! Jump to Recipe The history of homemade remedies, also known as natural or herbal medicine, dates back thousands of years. While some may seem like complete nonsense, others have been known to work wonders. One home remedy we use is homemade fire cider. What is Fire Cider? Fire Cider has been around for many generations but was it popularized by herbalist Rosemary Gladstar  in the 1970s. Fire cider is a pungent home remedy concoction made of all-natural ingredients that are high in antioxidants and anti-inflammatory properties and help to strengthen the immune system and ward off cold-weather illness. We use both the liquid form and homemade fire cider gummies . What is Homemade Fire Cider Made of? Raw Apple Cider Vinegar:  has been known to aid in digestion, fight infection, and help in clearing out the sinuses. Whole Black Peppercorns: Black pepper contains pepperine, an alkaloid that acts as an antioxidant.  Citrus: offers high values of vitamin C, reduces inflammation, and can help aid in digestion. Lemon Thyme: offers expectorant and antibacterial properties and has been known to help support the respiratory system. Onion and Garlic: both offer antibacterial and antifungal properties and are high in antioxidants. Ginger Root: offers antioxidant and anti-inflammatory properties and has been known to help relieve indigestion. Hot Peppers: such as jalapeno, cayenne, and habanero can help to increase blood circulation, boost metabolism, and support the immune system. Raw Local Honey: offers antibacterial and antifungal properties and has been known to soothe a sore throat. Pure maple syrup is a great alternative to honey. Advertisement Helpful Tips If your garlic turns a shade of blue or green don’t fret! This is completely normal and is caused by an enzymatic reaction between compounds in the garlic and acid in the vinegar. I like to pack down the ingredients in the jar to allow room for as much apple cider vinegar as possible. The amount of vinegar used will vary based on the amount of room left in your jar. Homemade fire cider is fully customizable! You will want to do your own research on ingredients you would like to swap. The original recipe calls for horseradish root and turmeric root. I opt to leave those out. Don’t want to waste the strained ingredients? Try dehydrating them and grinding them down into a homemade seasoning powder! Be sure to check out our Homemade Fire Cider Gummies recipe! Ingredients 3 ½-4 cups unpasteurized apple cider vinegar 2 cups onion, sliced 1/2 cup fresh ginger, peeled and sliced 10-12 cloves garlic ¼ cup fresh lemon thyme 2 whole navel oranges, peeled and wedged 2 whole hot peppers, sliced 10-12 whole black peppercorns ½ - 1 cup raw, local honey or pure maple syrup Directions Pack down all ingredients except for the honey/maple syrup into a clean 1/2-gallon glass jar then cover completely with the apple cider vinegar. Cover the jar with a lid and let sit at room temperature for 4 weeks. Strain liquid into a bowl, pressing the ingredients with the back of a spoon to release as much liquid as possible, and discard everything else. Pour the strained liquid into a clean jar. Add raw honey or maple syrup and stir well to combine. Cover the jar with a lid and store it in the refrigerator for up to 1 year. Alternatively, homemade fire cider can be stored in a cool, dry place for up to 6 months. The apple cider vinegar allows the concoction to be shelf-stable. Advertisement How to Use Homemade Fire Cider The daily recommendation for an adult is 1/2 tablespoons to 2 tablespoons per day. For acute immune support, it can be taken every 3-4 hours. It is best to take fire cider on its own, but you can also add honey or dilute it with water to make it more palatable. Per the Herbal Academy : “Children older than 12 months can take fire cider. Keep in mind that babies and infants less than 12 months should not have honey because of the potential for infant botulism.  A child’s dosage of fire cider depends on their weight. If a 150 lb adult takes 1-2 tablespoons daily, you can use your child’s weight to determine how much they might take. A 30 lb child, for example, would take about ⅕ of that dose. If the fire cider is a little on the spicy side for a child, you can dilute it with a little water or juice.” If you are pregnant or nursing, please consult your trusted midwife or physician prior to use. Homemade Fire Cider can also be used in homemade salad dressings and marinades. Or try making my Homemade Fire Cider Gummies ! Disclaimer Please note that this information is intended only for educational and informational purposes and should not be used or replaced with medical advice. The statements on this website have not been evaluated by the FDA. The information on this site is not intended to diagnose, treat, cure, or prevent any disease. Please consult your physician before using this product. If you enjoyed this Homemade Fire Cider recipe, 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

Jump to Recipe With cold and flu season in full swing, it’s nice to have something at the ready to knock out those germs. Homemade Fire Cider is a home remedy that I've made for the last couple of years during my suburban homestead journey , and it's one of our favorites for boosting our immune systems. Fire Cider in liquid form can be too spicy for kids and some adults, so having a gummy version is the perfect way to still get in those healing properties. What is Fire Cider? Fire Cider has been around for many generations but was it popularized by herbalist Rosemary Gladstar  in the 1970s. Fire cider is a spicy tonic home remedy concoction made of all-natural ingredients that are high in antioxidants and anti-inflammatory properties which help to strengthen the immune system and ward off cold-weather illness. Fire cider is highly concentrated and should be consumed in small amounts, such as a 1-ounce “shot” or mixed with juice. Advertisement Why You’ll Love Homemade Fire Cider Gummies Convenient - As I mentioned before, we camp a lot during the cooler months, and having a few gummies on hand is super convenient. The gummies fit well in our daily pill case and are easy to keep in our backpacks. They're also great if you do a lot of traveling via airplanes. The liquid version of Homemade Fire Cider isn’t allowed, so having it in gummy form is a great way to have it with you on the go! Immune Booster - Homemade Fire Cider Gummies help to strengthen the immune system and ward off cold-weather illness. Kid-Approved- Homemade Fire Cider in liquid form can be a bit much for kids, even if it’s diluted a bit. The gummy version is typically better received by the kiddos while still offering all the health benefits. How to Take Homemade Fire Cider Gummies Children: 1 Gummy per day Adults: 2 Gummies per day If you are pregnant or nursing, please consult your trusted midwife or physician prior to use. *Please see the disclaimer before making or taking this product. Ingredients 1/3 cup Homemade Fire Cider 2/3 cup 100% Apple Juice 4 Tablespoons unflavored beef gelatin ½ cup cold water Directions ​In a small bowl, combine ½ cup cold water and 4 Tablespoons of unflavored gelatin. Gently stir to combine then set aside for about 3-5 minutes. In a medium saucepan warm apple juice and fire cider over low-medium heat for approximately 2-3 minutes. The liquid should be warm but not boiling. Slowly add the gelatin mixture to the warm juice in the saucepan. Stir gently to combine and continue to simmer on low heat for 1-2 minutes. Remove from heat and allow mixture to cool for just a minute or two. Prepare silicone candy molds by placing them on a flat baking sheet. Using a food-safe dropper, carefully fill the cavities of a silicone candy mold. If you don’t have a silicone mold, you can simply pour the mixture into an 8x8 baking dish and cut into bite-sized pieces once it has completely set. Once all of the cavities are filled in your molds, place them in the refrigerator for at least 15 minutes. The baking sheet will help to catch any spills. Once gummies are ready, gently pop them out of the candy molds. Place gummies in an airtight container and store in the refrigerator for up to two weeks. Disclaimer Please note that this information is intended only for educational and informational purposes and should not be used or replaced with medical advice. The statements on this website have not been evaluated by the FDA. The information on this site is not intended to diagnose, treat, cure, or prevent any disease. Please consult your physician before using this product. If you enjoyed this Homemade Fire Cider Gummies recipe, let us know by leaving a comment down 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