Tag: Fall

I remember that Tuesday evening vividly. I was in the middle of cleaning out the fridge, fully intent on just hitting the local takeout joint because it was one of those days. But as I eyed the half-used butternut squash and the bell pepper looking to escape a tragic fate, the idea hit—frittata! This isn’t just any frittata though; it’s a Butternut Squash Frittata with a twist of creamy goat cheese magic. It’s one of those dishes that seems way fancier than it is, perfect for impressing your in-laws or just treating yourself on a weekday night. Plus, it’s a one-dish wonder, which means minimal cleanup. Score!

Jump to Recipe

What You’ll Need

Before we dive in, let me assure you—this ingredient list is pretty forgiving and likely not going to send you on a scavenger hunt. You might find that most of these items are already nestled in your pantry or fridge.

• Butternut squash (cubed, about 1 cup — the star of this show!)
• Goat cheese (crumbled, because who doesn’t love a creamy surprise?)
• Liquid egg substitute (about 1 cup – healthier but still delicious!)
• Non-fat milk (1/4 cup, keeps it light)
• Bell pepper (diced, adds a pop of color and crunch)
• Cooking spray (for non-sticky business)

How to Make Butternut Squash Frittata

1. Preheat your oven to 350°F. You know how it is; the oven needs to be ready to play its part.
2. Grab a 10 oz oven-safe dish and give it a good spray with cooking spray. We want a frittata, not a sticky mess.
3. Add the cubed butternut squash to the dish. Spread them out so they have their own space to roast to perfection.
4. In a measuring cup, mix together the liquid egg substitute and non-fat milk. Stir until they’re well acquainted.
5. Pour the egg mixture over the butternut squash in the dish. Make sure it covers the squash evenly.
6. Sprinkle your diced bell pepper over the top. The colors are already making this dish look like a masterpiece.
7. Finish by topping it all with the crumbled goat cheese. This is where the magic happens.
8. Place the dish in the preheated oven and bake for 30-35 minutes. You’ll know it’s done when the middle is slightly firm and the edges are a golden beauty.
9. Let it cool for a few minutes before slicing in. Patience is a virtue, and it lets the flavors settle.

Cook’s Notes

Don’t worry if your butternut squash isn’t perfectly uniform in size—imperfection is charming. If you’re looking to prep ahead, you can cube the squash and dice the bell pepper the night before. The frittata keeps well in the fridge for about 2-3 days, making it a great make-ahead option. Leftovers are perfect for a quick breakfast the next day — just reheat gently in the microwave or enjoy it at room temperature. One common conundrum is over-baking. Remember, the center should be just set; it’ll continue cooking a bit even after you take it out of the oven.

Make It Your Own

• Swap the goat cheese for feta if you’re craving something a bit brinier.
• If you’re out of butternut squash, try using sweet potatoes for a different kind of sweet earthiness.
• Add a handful of fresh spinach for a pop of green and an extra nutrient boost.
• For a little heat, sprinkle in some red pepper flakes before baking.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! The kitchen is all about sharing experiences and flavors, and I’m excited to see what you come up with. Happy cooking!

Related Reading

• Chorizo and egg bake | Made by Meaghan Moineau
• Greek Inspired Spring Omelet | Made by Meaghan Moineau
• Vegetable Tart With Goat Cheese | Made by Meaghan Moineau
• Dutch Babies With Mulberry-Rhubarb Compote | Made by Meaghan Moineau
• Figure Friendly Mushroom and Bacon Strata | Made by Meaghan Moineau

Goes Well With

If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

• Honey-Glazed Whole Wheat Dinner Rolls with Toasted Seeds | Made by Meaghan Moineau
• Tropical Coconut-Lime Yogurt Parfait with Crunchy Macadamia Granola | Made by Meaghan Moineau

Related update: Butternut Squash Frittata

It was one of those chilly autumn evenings where you find yourself wrapped up in a cozy sweater, craving something comforting and a little bit sweet. I was rifling through my pantry, contemplating what could satisfy this specific kind of hunger, when my eyes landed on a can of pineapple chunks and some gluten-free noodles. A-ha! It hit me. Noodle Kugel with Pineapple, but with a twist to make it gluten-free and dairy-free because, let’s face it, my kitchen and my cravings aren’t always so traditional. This dish is like a warm hug, rich but not heavy, with a delightful balance of sweet and savory. It’s one of those recipes that feels like home, but without the post-meal sluggishness. Plus, it’s in a fun cupcake liner form, because who doesn’t love food that’s already portioned out into cute little servings, right?

Jump to Recipe

What You’ll Need

There’s nothing too fancy here, and chances are you already have most of these ingredients lurking in your pantry or refrigerator. Here’s what you’ll gather:

• Gluten-free spiral rice pasta
• Canned pineapple chunks
• Unsweetened vanilla coconut milk or coconut creamer
• Sunflower oil
• Egg yolks
• Xylitol (or regular sugar if that’s your jam)
• Evaporated cane sugar
• Ground cinnamon
• Ground nutmeg
• Kosher salt
• Cupcake liners
• Earth Balance soy-free margarine
• Red brown rice flour

How to Make Noodle Kugel with Pineapple-Gluten free, Dairy Free

1. Preheat your oven to 350°F (because what’s a cozy dish without a warm oven waiting for it?).
2. Fill a medium stockpot with water and set it over high heat. Once the water comes to a rolling boil, toss in 2 tablespoons of kosher salt. Add the gluten-free rice pasta and give it a good stir to prevent those pesky noodle clumps. Stir occasionally and let it cook for about 8-10 minutes. Let the pasta sit in the hot water for a few more minutes to ensure it’s perfectly tender.
3. Drain the pasta and transfer it to a large glass or heatproof bowl. Let it cool slightly as you prep the rest, giving you the perfect excuse to sneak a taste of those springy noodles.
4. In another bowl, combine the coconut milk, coconut creamer, pineapple chunks, xylitol, evaporated cane sugar, cinnamon, and nutmeg. Add in the sunflower oil and stir until the mixture is a silky consistency.
5. Gently fold in the egg yolks until everything is well acquainted and smooth.
6. Prepare your cupcake pans with liners, ready to catch each delicious glob of kugel.
7. Using a dry 1/4 cup measuring spoon, fill each cupcake liner generously with the noodle mixture. If you spot any dry noodles, pour a little extra liquid over them.
8. Now for the crumble—use your fingers to sprinkle about 1/2 teaspoon of the margarine-flour mixture over each kugel cup.
9. Bake in the preheated oven for 40-45 minutes, or until the tops are golden and your kitchen smells like a hug from the universe.
10. Allow them to cool in the pan for about 10 minutes before gently popping them out. You can remove the liners if you like, but hey, sometimes the paper is part of the charm.

Cook’s Notes

Alright, just between us, there are a few things to keep in mind. First off, don’t overcook the pasta—al dente is our friend here, as it will continue cooking a bit in the oven. If you’re prepping these in advance, you can assemble everything and pop those pans in the fridge overnight. Just bring them back to room temp before baking. Leftovers, if there are any, can be stored in an airtight container in the fridge for a few days. They reheat beautifully in a toaster oven, just enough to get them warm and slightly crispy again.

Make It Your Own

Feeling adventurous? Here are a few ideas to switch things up:

• Swap the canned pineapple for fresh peaches when they’re in season for a summer twist.
• Try using almond milk instead of coconut if you prefer a nuttier undertone.
• For a bit of crunch, toss in a handful of crushed gluten-free cornflakes to the crumble mix.
• Substitute the cinnamon with cardamom for a more exotic flavor profile.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! There’s something special about sharing a dish that feels like home, and I hope this Noodle Kugel brings a bit of that warmth to your table. Happy cooking!

Related Reading

• Banana Split Sundae Ice Cream Cake | Made by Meaghan Moineau
• Easter Nest Sweet Cake With Sour Cream-Royal Icing and Pistachios | Made by Meaghan Moineau
• Pink Lemonade Crinkle Cookies | Made by Meaghan Moineau
• Brioche Bread Pudding | Made by Meaghan Moineau
• Crispy Rhubarb Pockets | Made by Meaghan Moineau

Goes Well With

If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

• Chocolate Chip Coconut Muffins | Made by Meaghan Moineau
• Bacon & Egg Toast Cups | Made by Meaghan Moineau

Related update: Noodle Kugel with Pineapple-Gluten free, Dairy Free

Related update: Wasabi Ice Cream (Wasabi Aisu)

Related update: Gluten Free Vegetarian Spring Rolls With Thai-Style Peanut Sauce

So there I was, standing in my kitchen, surrounded by half-cut figs and a newly opened bottle of Chardonnay—a rare moment of quiet with the kids finally asleep and a playlist of my favorite tunes in the background. It was one of those evenings when you just have to bake something comforting yet a smidge fancy, to celebrate surviving another day. Hence, this Fresh Fig, Walnut, Rosemary Upside Down Cake was born. I promise you, it’s the kind of cake that feels both rustic and gourmet. Perfect for when you want to impress guests, or just yourself, with minimal fuss. And the best part? Most of these ingredients are probably lounging in your pantry waiting to shine. Trust me, it’s worth every bite. Jump to Recipe

What You’ll Need

Chances are you already have most of this. This cake is all about bold flavors and simple ingredients:

• Unsalted butter
• Light brown sugar
• Fresh figs
• Fresh rosemary
• Walnut pieces
• Flour
• Baking powder
• Salt
• Eggs
• Granulated sugar
• Fresh lemon juice
• Lemon extract
• Citron vodka
• Lemon zest
• Vanilla extract

How to Make Fresh Fig, Walnut, Rosemary Upside Down Cake And A Crisp Citrusy Chardonnay

1. Preheat your oven to 350 degrees. Place a rack in the center position because balance is key, even in baking.
2. Add butter to a 9-inch round baking pan. Slide it into the warming oven until melted, about 5 minutes—keep an eye out for that rich, golden puddle.
3. Remove the pan and sprinkle brown sugar evenly over the melted butter. This is your cake’s sweet foundation.
4. Arrange the fresh figs, flesh side up. Sprinkle with a teaspoon of rosemary for that herbaceous twist. Fill any gaps with crunchy walnut pieces.
5. In a medium bowl, sift together flour, baking powder, and salt. It’s like creating a soft, powdery cloud.
6. In another bowl, beat the eggs with granulated sugar at medium speed until creamy. Here’s a tip: I found the cake is fluffier when you beat the eggs whole rather than separating them.
7. Add the flour mixture to your creamy egg concoction and beat until completely combined. Pour this luscious batter over the fruit and smooth it out with a spatula.
8. Bake for 35 to 40 minutes. You’ll know it’s done when the top is golden and a toothpick comes out clean. The aroma is your first reward.
9. Let the cake cool on a wire rack for 10 minutes. Then, gently run a blunt knife around the edges to loosen it.
10. Take a deep breath and carefully invert the cake onto a plate. Serve it warm or at room temperature, perhaps with that glass of Edna Valley 2010 Paragon Chardonnay.

Cook’s Notes

This cake is forgiving, but here are some tips to make it even better:

• Make sure your figs are ripe but firm. They should yield slightly when pressed.
• Store leftovers in an airtight container. They’re great microwaved for about 15 seconds—warm, gooey, and just as delicious.
• If you want to make this ahead, it keeps well for a couple of days. Just remember to let it come to room temp or give it a quick heat-up before serving.
• Avoid the temptation to overmix the batter after combining the wet and dry ingredients. You want to keep it light and fluffy!

Make It Your Own

• Swap the figs for ripe peaches in the summer, and you’ve got yourself a peachy upside-down cake.
• If walnuts aren’t your thing, try pecans or hazelnuts for a different kind of crunch.
• For a non-alcoholic twist, replace the citron vodka with extra lemon juice and a splash of almond extract for an intriguing flavor.
• Use orange zest and juice instead of lemon for a more mellow citrus vibe.

If you try this, I’d love to hear how it turns out—drop a comment or tag me with your cake pics! Let’s keep the delicious conversation going. 🍰✨

Related Reading

• Arroz Con Leche | Made by Meaghan Moineau
• Chocolate Orange Madeleines | Made by Meaghan Moineau
• Brandy-Apple Mini Pies With Cornmeal Crust | Made by Meaghan Moineau
• Mini-Cherry Pies | Made by Meaghan Moineau
• Polish Rugelach | Made by Meaghan Moineau

Goes Well With

If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

• Spiced Chocolate Chip Eggnog Bars with Gingerbread Crust | Made by Meaghan Moineau
• Tropical Gluten-Free Coconut Lime Cake with Pineapple Frosting | Made by Meaghan Moineau

Related update: Fresh Fig, Walnut, Rosemary Upside Down Cake And A Crisp Citrusy Chardonnay

Related update: Bananas Foster

Related update: Chicken with White Wine Tarragon Cream Sauce

Picture this: it’s a chilly Tuesday evening, and I’m standing in my kitchen with a glass of red wine in hand, staring at an impressive rack of lamb that I impulsively bought at the market earlier that day. The weather is turning cooler, and I’m craving something warming and a little bit fancy to shake off the day. This Rack of Lamb with Parsley recipe is just what I need — it’s elegant but not overly complicated, perfect for a weeknight when you want to feel like you’re dining out but prefer the comfort of your fuzzy socks. Plus, the smell of garlic, herbs, and roasting lamb wafting through the house? Pure magic.

Jump to Recipe

What You’ll Need

So here’s the deal: this recipe doesn’t require an endless shopping list. You’ve likely got almost everything you need already. The magic lies in simple, quality ingredients.

• Rack of lamb – the star of the show!
• Peanut oil
• Salt
• Fresh pepper
• Dijon mustard – adds a lovely tang.
• White bread – for the crumb topping.
• Parsley – fresh is a must here.
• Green garlic clove – because garlic is life.
• Shallot
• Herbes de province – a blend of thyme is perfect.
• Unsalted butter – melt it and mix it!

How to Make Rack of Lamb With Parsley

1. Preheat your oven to 400°F (about 200°C). This is the first step to making your kitchen smell amazing.
2. Brush the rack of lamb with peanut oil, then sprinkle generously with salt and fresh pepper. The oil helps the skin get that irresistible crispiness.
3. Place the lamb in a roasting pan and slide it into the oven for 12 minutes. You’ll know it’s ready for the next step when the edges begin to brown.
4. Remove the lamb from the oven, and coat it with a thin layer of Dijon mustard. This will add a tangy depth to the flavors.
5. Reduce the oven temperature to 350°F (around 175°C) — don’t skip this step, or you’ll risk overcooking!
6. In a bowl, combine the breadcrumbs, fresh parsley, finely chopped shallot, minced green garlic clove, herbes de province, and melted butter. Mix until it’s a cohesive, fragrant topping.
7. Spread this parsley-breadcrumb mixture generously over the mustard-coated lamb. Pat it down gently to adhere.
8. Return the lamb to the now cooler oven and roast for another 15 minutes. The topping will become golden and aromatic.
9. Remove from the oven and let the lamb rest for at least 10 minutes. This resting period ensures a juicy, medium-rare finish.
10. Slice the rack into individual chops and serve. Enjoy the triumph of a dish that looks as good as it smells!

Cook’s Notes

Leaving the lamb to rest after roasting is non-negotiable. It locks in the juices and makes your effort so worth it. If you’re making this ahead, you can prep the breadcrumb topping earlier in the day and store it in the fridge until you’re ready to assemble. Got leftovers? Rare, I know! But if you do, store them in an airtight container in the fridge for up to two days. They’re delightful the next day, sliced cold over a salad or gently reheated.

Make It Your Own

• Swap the peanut oil for olive oil if that’s what you’ve got — it adds a nice Mediterranean flair.
• If you can’t find green garlic, regular garlic works just fine, though it’ll be a bit stronger.
• Try adding a bit of lemon zest to the breadcrumb mixture for a fresh, citrusy note.
• Substitute herbes de province with Italian seasoning if you prefer its flavor profile.

If you try this, I’d love to hear how it turns out — drop a comment or tag me in your kitchen adventures! Your feedback makes my day and inspires my next culinary escapade. Happy cooking!

Related Reading

• Knockwurst with sauerkraut | Made by Meaghan Moineau
• Cheddar Polenta with Sun-dried Tomatoes & Shrimp | Made by Meaghan Moineau
• Healthy Southwestern Oatmeal | Made by Meaghan Moineau
• Delicious Sausage & Peppers | Made by Meaghan Moineau
• Palak-tofu (bean curd) | Made by Meaghan Moineau

Goes Well With

If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

• Zesty Quinoa Tabbouleh with Pomegranate and Toasted Almonds | Made by Meaghan Moineau

Related update: Rack of Lamb With Parsley

I was standing in my kitchen, staring at the fridge, with that all-too-familiar feeling creeping in — dinner indecision. It was one of those chilly autumn evenings where you just want something hearty and satisfying but don’t want to spend hours slaving away. And then, like a beacon of light, I spotted the knockwurst I’d picked up on a whim. A quick rummage through the pantry revealed a can of sauerkraut, and inspiration struck! This dish is a delightful mash-up of tangy, savory, and just the right amount of sweetness. It’s the perfect one-pot wonder for those nights when you want something cozy and impressive without the fuss.

Jump to Recipe

What You’ll Need

You might be pleasantly surprised to find out that you probably have a lot of these ingredients already hanging around in your pantry and fridge. Here’s what you’ll need:

• 1 medium onion, chopped
• 1 cup beer (your choice, but I love a good lager for this)
• 1/2 cup water
• 2 tablespoons cornstarch
• 1 tablespoon brown mustard
• 1 tablespoon molasses
• 1 teaspoon caraway seed
• 1/2 teaspoon ground allspice
• 1/4 teaspoon pepper
• 1 medium rutabaga, peeled and diced
• 1 pound cooked knockwurst, sliced
• 2 cooking apples, cored and cut into wedges
• 1 can (about 14 ounces) sauerkraut, drained and rinsed
• Butter for frying

How to Make Knockwurst with Sauerkraut

1. Start by buttering a medium frying pan and heating it up over medium heat. Add the knockwurst slices and cook them until they’re beautifully browned and crispy on the edges, about 10-12 minutes.
2. While the knockwurst is cooking, rinse and drain your sauerkraut well. This step is key to ensuring it’s not overly salty.
3. In a large pot, add a bit more butter and the chopped onion. Sauté until the onion is tender and translucent but not browned.
4. Pour in the beer, letting it bubble up and sizzle for a minute. The aroma is going to be amazing!
5. In a separate 2-cup glass measure, combine the water, cornstarch, brown mustard, molasses, caraway seed, allspice, and pepper. Stir this mixture into your pot with the onions and beer, and continue cooking and stirring until the sauce is thick and bubbly.
6. Add the diced rutabaga to the pot. Cover and let it cook for about 15 minutes, or until the rutabaga starts to soften.
7. Now, stir in the browned knockwurst, apple wedges, and the well-drained sauerkraut. Cover and cook for another 15-20 minutes. You’ll know it’s done when the apples are tender and everything’s melded together in saucy harmony.

Cook’s Notes

Let’s talk about some tips to make sure your Knockwurst with Sauerkraut turns out just right. First off, make sure to really rinse that sauerkraut. Skipping this step can lead to an overly salty dish. Also, don’t rush the thickening process — let the sauce come to a full bubble before you add the rutabaga. It helps everything blend together perfectly. If you’re planning ahead, you can make the base sauce with the onion and beer a day in advance. Just store it in the fridge and pick up from step 6 when you’re ready to finish off dinner. Leftovers? Store them in an airtight container for up to three days. Reheat gently on the stove or microwave.

Make It Your Own

Feel free to put your own spin on this classic. Here are a few ideas to get you started:

• Swap the knockwurst for a hearty veggie sausage if you’re going for a vegetarian version.
• Try using sweet potatoes instead of rutabaga for an extra hint of sweetness.
• Add a spoonful of horseradish to the sauce for a little kick.
• Use pear wedges in place of apples for a twist on the fruit component.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Whether you stick to the script or make it your own, I hope this dish brings some warmth and joy to your table.

Related Reading

• Figure Friendly Mushroom and Bacon Strata | Made by Meaghan Moineau
• Cheddar Polenta with Sun-dried Tomatoes & Shrimp | Made by Meaghan Moineau
• Chicken Stew For The Soul | Made by Meaghan Moineau
• Delicious Sausage & Peppers | Made by Meaghan Moineau
• Palak-tofu (bean curd) | Made by Meaghan Moineau

Goes Well With

If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

• Bacon-Wrapped Filet Mignon with Truffle Herb Butter | Made by Meaghan Moineau
• Smoky Chipotle Sweet Potato Sloppy Joes with Avocado Crema | Made by Meaghan Moineau

Related update: Knockwurst with sauerkraut

Related update: Rack of Lamb With Parsley

Okay, picture this: it’s a crisp fall afternoon, and I’ve just come back from the farmer’s market with a bag full of tart green apples. There’s something about the combination of brandy, apples, and that buttery cornmeal crust that screams cozy and indulgent, yet is surprisingly easy to make. I had one of those “aha!” moments when trying to figure out what to do with all these apples, and trust me, these mini pies are the perfect solution. They’re delightfully portable and make your kitchen smell like an autumn dream. Plus, who can resist a cute mini pie? Not me! So, grab your apron, and let’s dive into these Brandy-Apple Mini Pies with Cornmeal Crust. Jump to Recipe

What You’ll Need

This recipe is magical because it mostly uses ingredients you probably already have lurking in your pantry.

• 1 1/4 cups flour
• 1/4 cup yellow cornmeal
• 1/4 cup powdered sugar
• 1/2 tsp salt
• 1/4 cup vegetable shortening
• 3 Tb. ice water (plus more if needed)
• 4 cups diced tart green apples
• 3 Tb. unsalted butter
• 1/4 cup brandy
• 1/4 cup brown sugar
• 1/4 cup sugar
• 1 Tb. pumpkin pie spice

How to Make Brandy-Apple Mini Pies With Cornmeal Crust

1. Add the flour, cornmeal, powdered sugar, and salt to the food processor. Give it a couple of quick pulses to mix.
2. Cube the shortening and pulse it into the dry mixture until it resembles coarse crumbs.
3. Drizzle in 3 tablespoons of ice water and pulse until the dough holds together. Add a touch more water if needed.
4. Turn the dough onto plastic wrap and divide it into a large and a small piece, roughly 80/20. Shape each into a disk, wrap, and chill in the fridge for at least 30 minutes.
5. While the dough chills, peel and dice the apples. Preheat your oven to 425°F (220°C).
6. In a saucepan, combine butter, brandy, brown sugar, granulated sugar, and pumpkin pie spice over medium heat. Stir until it simmers and the aroma is irresistible.
7. Toss the diced apples in this syrup, ensuring every piece gets a nice coat.
8. Roll out the larger dough disk on a floured surface to about 1/8 inch thick. Use a glass with a 3-4 inch rim to cut out circles for your muffin tin.
9. Press these dough circles into the muffin tins, gathering and re-rolling scraps to yield 14-16 pie bases.
10. Fill each pie base with the apple mixture, dividing it equally.
11. Roll out the smaller dough disk, and use a 2-3 inch decorative cutter to create tops for your pies. Top each pie and brush with leftover syrup.
12. Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake another 15 minutes. If the tops are golden after the first 15, shield them with foil.
13. Let the pies cool completely in the tins before attempting to remove them.

Cook’s Notes

If you’ve got a silicone muffin pan, you’re in luck! Getting the mini pies out is a breeze. For metal pans, carefully run a small sharp knife around each pie before nudging them out one by one.

Feel like going big? This recipe adapts beautifully into a single 9-inch pie. Just remember to double the apple and syrup quantities and follow the same baking instructions but for a full-size pie.

These mini wonders can be made ahead; simply store them in an airtight container at room temperature for up to two days. And let’s be honest, they’re even better the next day!

Make It Your Own

• Swap the brandy for bourbon for a deeper, smokier flavor that pairs beautifully with the apples.
• Love cranberries? Toss in half a cup of dried cranberries with the apples for a tart twist.
• Prefer a nutty crunch? Add a handful of chopped walnuts or pecans to the apple mixture.
• For a more traditional flavor profile, replace the pumpkin pie spice with cinnamon and nutmeg.

If you try this recipe, I’d love to hear how it turns out. Share your pie pics or drop a comment below. Happy baking, friends!

Related Reading

• Mini-Cherry Pies | Made by Meaghan Moineau
• Polish Rugelach | Made by Meaghan Moineau
• Mascarpone & Ricotta Cheese Cake | Made by Meaghan Moineau
• Lemon and Strawberry Loaf | Made by Meaghan Moineau
• Classic Buttermilk Pie | Made by Meaghan Moineau

Goes Well With

If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

• Caramelized Balsamic Strawberry and Pistachio Nutella Cobbler | Made by Meaghan Moineau
• Spiced Cranberry Margarita with Lime-Smoked Sea Salt Rim | Made by Meaghan Moineau

Related update: Brandy-Apple Mini Pies With Cornmeal Crust

Related update: Chocolate Orange Madeleines

Picture this: it’s the day after Thanksgiving. Your fridge is packed, your belly is full, and you’re wondering what on earth to do with that leftover turkey. We’ve all been there, right? Well, let me introduce you to my Post Thanksgiving “sopa De Tortilla.” It’s cozy and rejuvenating, transforming those leftovers into something flavorful and comforting. You’ll find that this soup is a delightful escape from the rich heaviness of yesterday’s feast, turning simplicity into something vibrant and irresistible. So let’s get creative and make room for this warm, spiced wonder on your post-holiday menu. Jump to Recipe

What You’ll Need

This ingredient list is a blend of basics and a little something special. Chances are you already have most of this hanging around, especially after Thanksgiving, and that’s what makes it so perfect.

• Whole turkey breast
• Fried tortilla strips or good quality store bought tortilla chips
• Poblano pepper
• 1 avocado
• 2 carrots
• 4 stalks of celery
• 1 bunch of cilantro
• 1 pinch of cumin
• 2 cloves of garlic
• 2 tablespoons of olive oil, plus extra for blending
• 1 onion, quartered
• 1 8 oz. can of organic stewed tomatoes
• Salt, to taste

How to Make A Post Thanksgiving “sopa De Tortilla”

1. Drizzle 2 tablespoons of olive oil into the bottom of a large stock pot. Add the quartered onion, garlic, and 2 stalks of celery along with the whole turkey breast.
2. Peel two carrots and toss the peels in the stock pot. Add 2 carrots and 2 more celery stalks, saving the others for later.
3. Cut the stems off your bunch of cilantro, reserving the leaves for the garnish, and add the stems to the pot.
4. Fill the pot with water until it’s 3/4 full. Cover and bring to a boil, letting it simmer for at least 1 hour, though 2 hours is ideal for flavor depth.
5. After boiling, remove the turkey from the bone, reserve the meat, and discard the bone. Strain the soup using a colander over another pot, discarding the cooked veggies.
6. Set aside 1 to 2 cups of the stock per guest for the soup, and freeze the rest in ice cube trays for future culinary adventures.
7. For the soup base, blend the stewed tomatoes, a pinch of salt, and a bit of olive oil with your roasted poblano pepper* until smooth, then set aside.
8. Add the remaining cubed carrots and chopped celery to the stock. Cover and boil for 30 minutes until tender.
9. Gradually add the pureed pepper-tomato mixture into the broth in 1/4 cup increments.
10. Stir in 1/3 cup of turkey meat per cup of stock and allow to simmer gently.
11. Adjust salt to your preference and finish with a pinch of ground cumin for that warm, earthy aroma.
12. Ladle the soup into bowls, adding extra turkey meat if desired. Top with fried tortilla strips, fresh cilantro leaves, and cubes of avocado for that final flourish.
13. *To roast the poblano pepper, simply char it over an open flame or in your oven until the skin blackens and peels away easily. Devein it before blending.

Cook’s Notes

When making this soup, patience is your best friend. Give the stock plenty of time to simmer so all those flavors can really shine. Don’t rush the roasting of the poblano either. A good char is key to adding depth to your soup. If you’re planning ahead, you can make the stock a day in advance and chill it, which makes skimming any excess fat a breeze. Leftovers should be stored in airtight containers in the fridge and can last up to 3 days. If you’ve made extra stock, those ice cubes are perfect for enhancing rice dishes or sauces later on.

Make It Your Own

• Swap the turkey for crispy tofu to make this a vegetarian delight.
• Use a mix of different peppers, like jalapeños or anaheims, for varied heat levels.
• Add black beans or corn to the broth for a heartier texture.
• Consider topping with crumbled cheese like queso fresco or feta for a tangy twist.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Can’t wait to see your delicious takes on this post-Thanksgiving favorite.

Related Reading

• Thai Coconut Curry Soup | Made by Meaghan Moineau
• Make Olive Garden’s Delicious Pasta Fagioli At Home | Made by Meaghan Moineau
• Butternut Squash Soup (In Half An Hour!) | Made by Meaghan Moineau
• Smokey Rainbow Chili | Made by Meaghan Moineau
• Creamy Cauliflower Chowder | Made by Meaghan Moineau

Goes Well With

If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

• Zesty Lemon-Thyme Bundt Cake with Raspberry Glaze | Made by Meaghan Moineau
• Lemon Blueberry Yoghurt Cake with Almond Streusel Topping | Made by Meaghan Moineau

Related update: A Post Thanksgiving “sopa De Tortilla”

Related update: French Onion Marsala Soup

It was one of those early autumn evenings when the crisp air nudged me to cook something warm and comforting. I’d spent the day navigating a world of to-do lists, errands, and a minor kitchen mishap involving a forgotten batch of cookies. By the time evening rolled around, I needed a dish that felt both grounding and indulgent without demanding my whole evening. That’s when I remembered my trusty Boeuf Bourgignon. It’s the kind of dish that fills your home with a rich, savory aroma and makes you feel like a culinary wizard when, really, it’s the ingredients doing all the magic. This recipe is delightfully forgiving, turning a few humble staples into a cozy masterpiece after a good long simmer in the oven.

Jump to Recipe

What You’ll Need

This ingredient list might look a little long, but trust me, you probably have a lot of these things already hanging out in your pantry.

• Button mushrooms
• Butter
• Un-smoked bacon
• Vegetable oil
• Boneless, well-trimmed beef chuck
• Yellow onion
• Shallots
• Carrots
• Black salt and pepper
• Flour
• Cognac
• Beef stock
• Unsweetened cocoa powder
• Garlic cloves
• Fresh thyme
• Fresh flat-leaf parsley leaves
• Tomato paste
• Bay leaf

How to Make Boeuf Bourgignon

1. Preheat your oven to 160°C (325°F). It’s a slow roast, so let the warmth seep through every corner of your kitchen.
2. In a pan, sauté the mushrooms in butter until they’re brown and soft, filling the air with that delicious earthy aroma. Set them aside for later.
3. In a deep-bottomed pot or casserole, sauté the bacon in a tablespoon of oil over moderate heat for about 2 to 3 minutes until it’s lightly browned. Use a slotted spoon to set it aside.
4. Crank up the heat in the same pan until the fat is almost smoking, then sauté the beef in batches. Let it brown on all sides before adding it to the bacon. Remember, no crowding!
5. Lower the heat to medium and in the same glorious fat, toss in the onions, shallots, and carrots. Cook them until the carrots are tender and the onions are translucent.
6. Add these veggies to the beef and bacon mix. Pour out the sautéing fat — it’s done its duty.
7. Return the beef to the casserole and sprinkle with flour. Toss it all around until the beef is lightly coated and there are no white flour traces left.
8. Reintroduce the bacon and veggies, seasoning with salt and pepper. Stir in the cognac and enough beef stock to barely cover the meat.
9. Add the garlic, thyme, parsley, tomato paste, and bay leaf. Bring the mixture to a gentle simmer on the stove, letting all the flavors start to marry.
10. Cover the casserole and set it in the oven. Cook for 2 1/2 to 3 hours. An hour in, add the mushrooms and stir in the cocoa powder for a secret touch of depth.
11. Return to the oven until the meat is so tender, it practically begs for a fork.

Cook’s Notes

A few things to keep in mind: Make sure to dry the beef thoroughly before browning. Wet beef won’t brown properly, and we want that lovely crust! If you’re short on time, you can prep the veggies and bacon ahead of time, making the final preparation faster. This dish gets even better the next day, so don’t hesitate to make it ahead and let the flavors deepen overnight. Store leftovers in an airtight container in the fridge for up to three days.

Make It Your Own

The beauty of Boeuf Bourgignon is its versatility. Here are some ideas to switch it up:

• Swap the beef with crispy tofu for a vegetarian twist that’s just as hearty.
• Try using red wine instead of cognac for a deeper, more robust flavor profile.
• Add a handful of pearl onions during the last hour of cooking for a delightful pop of sweetness.
• For a smoky kick, use smoked bacon instead of un-smoked.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Whether you’re cooking for one or a crowd, I hope this Boeuf Bourgignon becomes a staple in your cozy-weather repertoire just as it is in mine. Dig in and savor the warmth!

Related Reading

• Asian Salmon Burgers With Tangy Ginger Lime Sauce | Made by Meaghan Moineau
• Chicken Noodle Casserole Dish | Made by Meaghan Moineau
• BBQ Beef Brisket | Made by Meaghan Moineau
• Risotto With Fresh Peas | Made by Meaghan Moineau
• Cheesy Chicken Enchilada Quinoa Casserole | Made by Meaghan Moineau

Goes Well With

If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

• Rustic Sourdough Stuffing with Calvados-Sautéed Apples and Pecans | Made by Meaghan Moineau
• Truffle-Infused Béarnaise with Roasted Garlic and Smoked Paprika | Made by Meaghan Moineau

Related update: Boeuf Bourgignon

Related update: Chicken Stew For The Soul

One chilly Sunday afternoon, I found myself staring at a brisket in my fridge, the last remnant of an ambitious grocery plan that didn’t quite pan out. You know those weeks where you aim to cook every single meal at home, and then life happens? Yeah, it was one of those. I needed something warm, comforting, and preferably, something that could double as leftovers for the days ahead. That’s how this BBQ Beef Brisket came to save the week. It’s the kind of recipe that feels like a hug in food form, and you won’t believe how the slow cooker does all the heavy lifting for you. Imagine succulent, fall-apart meat smothered in a rich, smoky sauce. Plus, it smells like a dream as it cooks!

Jump to Recipe

What You’ll Need

This recipe leans on pantry staples, so you might already have most of these on hand, especially if you’re a fan of smoky, flavorful dishes. Here’s what you’ll need:

• Brisket (about 3-4 pounds)
• Salt and pepper
• Oil
• Onion powder
• Garlic powder
• Smoked paprika
• Cumin
• Cayenne pepper
• Smoky barbecue sauce
• Brown sugar
• Cornstarch

How to Make BBQ Beef Brisket

1. Start by trimming any large, thick pieces of fat from the brisket, but don’t go overboard. You want to keep some fat because it keeps the meat moist and adds flavor.
2. Season the brisket with a generous sprinkle of salt and pepper. Mix together the onion powder, garlic powder, smoked paprika, cumin, and cayenne pepper in a small bowl.
3. Rub the seasoning mixture all over the brisket, ensuring every inch is covered. This dry rub will be your secret weapon for flavor.
4. Heat oil in a pan over medium-high heat and sear the brisket on both sides until it’s got a nice, brown crust. This should take about 2-3 minutes per side.
5. Remove the seared brisket from the heat and set it aside. Stir together the smoky barbecue sauce with the brown sugar. The sauce should be sweet and tangy.
6. Pour half of the sauce into the bottom of your slow cooker, then place the brisket, fatty side up, into the cooker. This ensures that the meat bathes in flavor as it cooks.
7. Cover the top of the brisket with the remaining sauce, put the lid on the slow cooker, and set the heat to low. Let it cook for about 9 hours, or until the brisket is fork-tender.
8. Once done, carefully remove the brisket from the slow cooker and transfer it to a cutting board. It’s tender, so handle with care!
9. Pour the sauce from the slow cooker into a saucepan and let it cool for a bit. Skim off the fat that rises to the top; it will look like droplets of oil.
10. In a small bowl, mix the cornstarch with 1 tablespoon of water until smooth. Stir this into the saucepan with the skimmed sauce.
11. Simmer the sauce on the stovetop for about 10 minutes to thicken it. Pour this rich sauce over the brisket before serving.

Cook’s Notes

Slow cooking is your friend here; it breaks down the brisket fibers, making them melt-in-your-mouth tender. If you’re planning ahead, you can season the brisket the night before and let it marinate in the fridge. When skimming the fat, don’t stress about getting every last drop — a little bit left can enhance the flavor. Store any leftovers in an airtight container in the fridge for up to four days. I love tossing leftover slices into sandwiches or using them as a topping for baked potatoes.

Make It Your Own

• Spicy Kick: Swap out the smoky barbecue sauce for a spicy BBQ sauce to add some heat.
• Sweet & Tangy: Add a tablespoon of apple cider vinegar to the sauce mix for a little extra tang.
• Herbaceous Twist: Mix some dried thyme and rosemary into the dry rub for an herby note.
• Southwestern Flair: Add some chipotle powder instead of cayenne for a smoky, southwestern vibe.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Your kitchen’s going to smell amazing, and I bet you’ll have some happy taste-testers. Enjoy every tender, saucy bite!

Related Reading

• Risotto With Fresh Peas | Made by Meaghan Moineau
• Cheesy Chicken Enchilada Quinoa Casserole | Made by Meaghan Moineau
• Mexican Chicken Lettuce Wraps | Made by Meaghan Moineau
• Salmon with roasted vegetables | Made by Meaghan Moineau
• Home made organic maple granola with fresh fruit | Made by Meaghan Moineau

Goes Well With

If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

• Tuscan White Bean & Kale Pasta Fagioli with Lemon Zest | Made by Meaghan Moineau
• Honey-Bourbon Glazed Country-Style Ribs with Smoked Paprika | Made by Meaghan Moineau

Related update: BBQ Beef Brisket

Related update: Chicken Noodle Casserole Dish

It was one of those evenings when the leaves were just starting to turn, and there was a crisp snap in the air that made you want to stay in and bake something comforting. I was eyeing the mishmash of vegetables in my pantry and fridge, and the thought struck me—why not toss them all together and see what happens? With my trusty bottle of balsamic vinegar in hand, I embarked on a culinary adventure that turned into a beautiful medley of roasted goodness. This Balsamic Roasted Vegetables dish has become my go-to for a weeknight rescue mission—it’s hearty, flavorful, and a feast for the eyes and the palate. You’ll love how the balsamic vinegar caramelizes everything into a sweet-savory delight. Plus, it’s as easy as it is delicious!

Jump to Recipe

What You’ll Need

Chances are you already have most of this in your kitchen, and if not, they’re just a quick grocery trip away. Here’s the line-up:

• Golden beets
• Red beets
• Bulb fennel
• Red onion
• Fingerling potatoes
• Kabocha squash
• Olive oil
• Balsamic vinegar

How to Make Balsamic Roasted Vegetables

1. First, give the beets and fingerling potatoes a good rinse and trim off any tops. Drizzle just enough olive oil over them to coat lightly, and place them on a baking sheet.
2. Roast whole in a preheated oven at 400°F. After about 30 minutes, they should feel softened when you poke them with a fork but not fully cooked.
3. Remove from the oven with some care (they’re hot!), peel the beets gently, and then halve them. You can leave the fingerlings whole or slice them lengthwise—both versions are equally tasty.
4. While they cool a bit, quarter the fennel and red onion lengthwise. Slice the kabocha squash into 1/2-inch wedges.
5. In a big mixing bowl, combine all the vegetables. Drizzle a generous amount of olive oil to coat them well.
6. Add a hearty splash of balsamic vinegar—think about 1/4 cup. Toss in a couple of hearty pinches of Kosher salt, several good turns of fresh ground black pepper, and a small sprig of rosemary.
7. Roast the vegetable mixture on the baking sheet for another 30-40 minutes, turning every so often, so everything gets evenly roasted. You’ll know they’re ready when they look golden and smell absolutely divine.

Cook’s Notes

Here’s a little pro-tip: make sure all the vegetables are cut to roughly the same size. This helps them cook evenly and saves you from a few burnt bits. If you’re prepping ahead, you can roast the initial batch of beets and potatoes earlier in the day. Just store them in the fridge and continue with the rest of the recipe when you’re ready to serve. If by some miracle you have leftovers, these veggies keep well in the fridge for up to three days and make a great cold salad topper or sandwich filling.

Make It Your Own

• Swap the kabocha squash for sweet potatoes if you’re craving something a little different. They add a lovely sweetness.
• If you’re out of red onion, try shallots for a milder flavor that caramelizes beautifully.
• Throw in some brussels sprouts in place of or in addition to the fennel for a bit of crunchy texture.
• For a Mediterranean twist, sprinkle some crumbled feta cheese over the warm vegetables just before serving.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Whether it’s a weeknight dinner or a holiday side, these roasted veggies are sure to impress. Happy cooking!

Related Reading

• Buttered Plantain Fries and Seasoned Avocado | Made by Meaghan Moineau
• Mashed Sweet Potatoes | Made by Meaghan Moineau
• Italian Tomato and Mozzarella Caprese | Made by Meaghan Moineau
• Classic Creamy Coleslaw | Made by Meaghan Moineau
• Easter Bunny’s Vegan Ambrosia Salad | Made by Meaghan Moineau

Goes Well With

If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:

• Tuscan White Bean & Kale Pasta Fagioli with Lemon Zest | Made by Meaghan Moineau
• Garlicky Kale with Toasted Pine Nuts and Sun-Dried Tomatoes | Made by Meaghan Moineau

Related update: Balsamic Roasted Vegetables

Last Tuesday, as a chilly breeze snuck through the window and the sun set a little too early for my liking, I found myself craving something warm and indulgent. I had a pint of fresh figs begging to be the star of a dessert and an evening that called for comforting decadence. That’s when I decided to bake my Fresh Fig, Walnut, Rosemary Upside Down Cake. It’s the kind of cake that impresses with its gorgeous presentation yet is surprisingly easy to whip up on a busy weeknight. The combination of sweet figs, crunchy walnuts, and fragrant rosemary, baked to golden perfection, is perfect for those moments when you need a bit of comfort and a touch of elegance. Plus, nothing pairs better with this cake than a crisp, citrusy Chardonnay to round out the experience. If you’re as intrigued as I was, let’s get started! Jump to Recipe

What You’ll Need

Chances are you already have most of the ingredients for this cake just waiting to be transformed.

• Unsalted butter
• Light brown sugar
• Fresh figs
• Fresh rosemary
• Walnut pieces
• Flour
• Baking powder
• Salt
• Eggs
• Granulated sugar
• Fresh lemon juice
• Lemon extract
• Citron vodka
• Lemon zest
• Vanilla extract

How to Make Fresh Fig, Walnut, Rosemary Upside Down Cake And A Crisp Citrusy Chardonnay

1. Position a rack in the center of the oven and preheat it to 350 degrees. Place your trusty 9-inch round baking pan in the oven with the butter until it melts, which should take about 5 minutes.
2. Once the butter has melted, carefully remove the pan and sprinkle light brown sugar evenly over the melted goodness. Nestle the figs, flesh side up, into this sugary bed. Add a sprinkle of rosemary—just a teaspoon to start.
3. Fill in any gaps with walnut pieces, ensuring no corner is left behind.
4. In a medium bowl, sift together flour, baking powder, and salt. In a separate bowl, beat eggs with granulated sugar at medium speed until creamy and inviting.
5. Because I preferred using whole eggs, continue to beat the mixture for an additional 3 minutes until frothy and small bubbles form. Trust me, it’s worth it.
6. Combine the flour mixture with the creamed mixture and beat until it’s a well-mixed batter that smells like heaven.
7. Pour this batter evenly over the fruit in the pan, using a spatula to smooth the top with love and care.
8. Bake for 35 to 40 minutes, keeping an eye out for that beautiful golden color and the clean toothpick test.
9. Cool the cake on a wire rack for a good 10 minutes. Then, run a blunt knife around the edges, say a little prayer, and carefully invert it onto a serving plate.
10. Serve warm or at room temperature, whatever suits your mood. And don’t forget to pair it with a bold cup of coffee or that chilled glass of Edna Valley 2010 Paragon Chardonnay.

Cook’s Notes

• If you’re making this for a dinner party, you can prepare the batter a few hours in advance and refrigerate it. Just bring it back to room temperature before baking.
• Leftovers keep well wrapped in the fridge for up to three days. Just zap a slice in the microwave for about 15 seconds to bring back its cozy warmth.
• Common mistake: Be careful not to over-bake! The key is to pull it out of the oven as soon as a toothpick comes out clean to keep it from drying out.

Make It Your Own

• Swap fresh figs with fresh peaches or pears for a seasonal twist.
• Try using pecans instead of walnuts for a slightly different nutty flavor.
• If you’re not into alcohol, replace the citron vodka with an equal amount of club soda with a dash of lemon extract.
• Add a dash of cinnamon to the batter for a warm, spiced note that pairs wonderfully with the figs.

If you try this recipe, I’d love to hear how it turns out — drop a comment or tag me in your delicious creations! Happy baking, and may your kitchen be filled with the sweet scent of figs and the warmth of a good cake. Cheers!

Related Reading

• Oreo Cookies & Cream No-Bake Cheesecake | Made by Meaghan Moineau
• Butterscotch Pie | Made by Meaghan Moineau
• Easter Bunny’s Vegan Ambrosia Salad | Made by Meaghan Moineau
• Carrot Raisin Chocolate Chip Cookies | Made by Meaghan Moineau
• Pumpkin Pecan Streusel Cake – gluten free, soy free, vegan | Made by Meaghan Moineau

Related update: Fresh Fig, Walnut, Rosemary Upside Down Cake And A Crisp Citrusy Chardonnay

Related update: Lemon – Garlic Chicken

Related update: Classic Buttermilk Pie

Last Tuesday, I found myself standing in the kitchen, staring at a couple of sweet potatoes that had been sitting on the counter a little too long. It was one of those chilly evenings where you crave something warm and comforting, yet I was in no mood to fuss over a complex recipe. Enter: mashed sweet potatoes. This dish is one of my go-to solutions for cozy vibes with minimal effort. It’s like wrapping yourself in a blanket, but for your taste buds. Sweet, spiced, and just the right amount of creamy, this recipe is a gem you’ll want to keep in your back pocket for busy weeknights and lazy Sundays alike. Plus, it’s a fabulous twist on the classic mash that makes you look like a culinary genius with hardly any work. Magic, right? Jump to Recipe

What You’ll Need

This recipe is all about transforming simple ingredients into a powerhouse side dish. Chances are you already have most of this goodness in your pantry.

• Sweet potatoes, peeled and ready for action
• Butter—because everything’s better with butter
• Cream for that luxurious texture
• Vanilla, the secret ingredient that makes all the difference
• Maple syrup for a natural sweetness
• Brown sugar to deepen the flavor
• A pinch of cinnamon for warmth
• Cayenne pepper for a kick
• Cardamom for a touch of the exotic
• Orange zest, adding bright notes
• Kosher salt to taste

How to Make Mashed Sweet Potatoes

1. Start by placing your peeled sweet potatoes into a large pot of boiling water. Cook them until they are fork-tender, which usually takes about 20 minutes. You’ll know they’re ready when the edges begin to soften and break apart.
2. Drain the cooked sweet potatoes and return them to the pot. Mash them until well broken up. If you prefer a smoother texture, feel free to use an electric mixer.
3. In a small bowl, mix together the cinnamon, cayenne, cardamom, orange zest, and brown sugar. Set this aromatic blend aside for the moment.
4. Add the butter to the mashed sweet potatoes, followed by the cream, vanilla, and maple syrup. Stir until everything is well combined and the butter has melted into silky goodness.
5. Now, incorporate the cinnamon sugar mixture. Stir until the spices are fully blended into the potatoes, and everything is smooth and creamy.
6. Finally, season your mash with kosher salt to taste. Give it a taste test to ensure the balance of sweet and savory is just right.

Cook’s Notes

When it comes to these mashed sweet potatoes, texture is key. Don’t be afraid to taste test as you go along. If your mash feels too thick, a splash more cream can rescue it. On the flip side, if it’s too runny, let it sit for a few minutes to firm up. Sweet potatoes tend to be more forgiving than regular potatoes, so you have some wiggle room here.

For storage, these mashed sweet potatoes keep beautifully in the fridge for up to four days. Reheat them in a saucepan over low heat, stirring occasionally. You can also freeze them in an airtight container for up to a month; just thaw overnight in the fridge before reheating.

Make It Your Own

• Herbaceous Twist: Stir in some freshly chopped rosemary or thyme for an earthy note.
• Nutty Crunch: Top with toasted pecans or walnuts for a delicious contrast in texture.
• Vegan Version: Swap the butter and cream for coconut oil and coconut milk. It adds a lovely tropical undertone.
• Spice Swap: Replace cayenne with smoked paprika for a smoky depth to the sweetness.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Your kitchen adventures make my day brighter. Enjoy every comforting bite!

Related Reading

• Italian Tomato and Mozzarella Caprese | Made by Meaghan Moineau
• Classic Creamy Coleslaw | Made by Meaghan Moineau
• Easter Bunny’s Vegan Ambrosia Salad | Made by Meaghan Moineau
• Harvest Hash | Made by Meaghan Moineau
• Thai Savory Brown Fried Rice | Made by Meaghan Moineau

Related update: Mashed Sweet Potatoes

Picture this: It’s a chilly autumn afternoon, the kind where the crisp air practically begs you to be cozy. I’m staring at a can of pumpkin puree I’ve had since last fall (I know, I know), and a craving for something sweet hits me like a ton of bricks. But I want something special—something that feels like a big warm hug in cake form. Enter the Pumpkin Pecan Streusel Cake. It’s gluten-free, soy-free, vegan, and everything in between. You’ll love how it fills your kitchen with the warm spices of fall and bakes into a stunning centerpiece that’s almost too beautiful to eat. Almost.

Jump to Recipe

What You’ll Need

I bet you already have most of these ingredients hanging out in your pantry, just waiting to be transformed into this autumnal delight. Here’s what you’ll need:

• Roasted pumpkin puree
• Pecans
• Gluten free oat flour
• Sorghum flour
• White rice flour
• Red brown rice flour
• Earth Balance soy free spread
• Light firmly packed brown sugar
• Ground cinnamon
• Ground ginger
• Ground nutmeg
• Apple cider vinegar
• Mashed bananas
• Aluminum free baking powder
• Aluminum free baking soda
• Kosher salt
• Enjoy Life brand chocolate chips
• Coconut yogurt
• Tapioca flour

How to Make Pumpkin Pecan Streusel Cake – gluten free, soy free, vegan

1. Start by making the streusel. Combine the flours, brown sugar, cinnamon, and kosher salt in a small bowl. Gently work the Earth Balance spread into the mix with your hands until you get coarse crumbs. Toss in the pecans and give it a good stir. Set this mixture aside.
2. For the batter, measure your coconut milk and add the apple cider vinegar. Don’t stir, just let it transform into a sour-cream-like concoction.
3. In a separate medium bowl, sift or whisk together your flours, baking powder, baking soda, cinnamon, ginger, nutmeg, and kosher salt.
4. Grab the bowl of your electric mixer and beat together the Earth Balance spread with brown sugar until they’re well acquainted. Add in the mashed banana, scraping the sides of the bowl as you go.
5. Mix in the pumpkin puree and your now-thickened coconut milk mixture. Keep the mixer on low speed and gradually add your flour mixture. The batter should be thick and luxurious.
6. Spread half of this thick batter into your prepared baking pan. Sprinkle half of the streusel evenly over the batter, then top with the remaining batter. Smooth it out evenly and finish with the rest of the streusel on top.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool on your stovetop for about 40 minutes.
8. Once cooled, gently work a knife around the edges of the cake to release it from the pan. Chill the cake in the fridge for about an hour to firm up.
9. For the chocolate glaze, melt the chocolate chips with some Earth Balance spread in a glass bowl over simmering water. Stir until glossy, then let it cool for a bit before drizzling over your cake. Serve chilled or at room temperature.

Cook’s Notes

Okay, real talk: don’t skip that chilling step before the glaze. It makes all the difference in getting a clean cut when serving. If your batter isn’t as thick as you’d like, just add a bit more white rice flour until it reaches the right consistency. And for leftovers (if there are any), store the cake in an airtight container in the fridge for up to a week—it’s even better the next day, I swear!

Make It Your Own

Want to put a personal spin on this cake? Here are a few ideas:

• Swap the pecans for walnuts if you’re feeling nutty.
• Try adding a handful of dried cranberries to the batter for a sweet-tart twist.
• For a spicier cake, increase the ginger and nutmeg to your taste.
• If you prefer a sweeter glaze, mix in a tablespoon of maple syrup with the melted chocolate.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Your kitchen deserves to smell like fall, and this cake is your ticket. Happy baking, my friend! 🍂🍰

Related Reading

• Irish Whiskey Pie | Made by Meaghan Moineau
• Yogurt Cake | Made by Meaghan Moineau
• Brandy-Apple Mini Pies With Cornmeal Crust | Made by Meaghan Moineau
• Layered Poppy Seed Pastries | Made by Meaghan Moineau
• Authentic Mexican Wedding Cookies | Made by Meaghan Moineau

Related update: Pumpkin Pecan Streusel Cake – gluten free, soy free, vegan

Related update: Carrot Raisin Chocolate Chip Cookies

It was one of those chilly fall evenings when the air was crisp, and the leaves crunched underfoot like potato chips. I was rummaging through the fridge, looking for something cozy and satisfying yet simple enough not to turn dinner into a late-night affair. You know, the kind of weeknight dinner that lets you sit down with a glass of wine before you’ve completely run out of energy? Harvest Hash was my answer. This dish is everything I love about fall on a plate: sweet, savory, and just a little bit indulgent with crispy bacon and caramelized apples. It’s one of those dishes that makes you feel like you’ve done something special, even if you’re tired, and the best part is, it’s all done in about 30 minutes.

Jump to Recipe

What You’ll Need

The beauty of this recipe is in its simplicity. Chances are, you already have most of these ingredients lounging around in your kitchen, waiting for their moment to shine.

• 2 medium sweet potatoes, peeled and cubed
• 4 slices of bacon, cut into bite-sized pieces
• 1 small red onion, diced
• 2 honeycrisp apples, cored and diced
• 2 tablespoons extra-virgin olive oil (EVOO), divided
• Kosher salt, to taste

How to Make Harvest Hash

1. First things first, get your oven preheating to 400°F. This helps everything cook evenly and gives those sweet potatoes a head start to become perfectly tender.
2. In a large bowl, toss the cubed sweet potatoes with one tablespoon of EVOO and a good sprinkle of kosher salt. Make sure each piece is nicely coated, then spread them out on a baking sheet in a single layer.
3. Roast the sweet potatoes for about 10-15 minutes until they’re tender but still hold their shape. You’ll know they’re ready when you can pierce them easily with a fork without them falling apart. Set aside when done.
4. While the sweet potatoes are doing their thing, heat the remaining tablespoon of EVOO in a large frying pan over medium heat. Toss in the bacon pieces and let them cook until they start to get crisp and release their delicious fat.
5. Add the diced red onion to the pan and sauté until they’re soft and tender. The onions will soak up some of that bacon goodness, making them irresistible.
6. Next, add the diced apples and cook for another 3-4 minutes. They’ll become slightly golden and fragrant, adding a lovely sweetness to the mix.
7. Stir in the roasted sweet potatoes and cook everything together for another 6-8 minutes. Let the edges of the sweet potatoes and apples get a little crispy — this is where the magic happens.
8. Serve it up warm alongside a juicy ham steak, and you’ve got yourself a feast that tastes like fall on a plate.

Cook’s Notes

This dish is pretty forgiving, which is why I love it for those busier nights. Remember not to overcrowd your baking sheet with sweet potatoes; otherwise, they’ll steam rather than roast. Store leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet to bring back some crispness, or pop in the microwave for convenience. If you’re planning ahead, you can roast the sweet potatoes a day before and store them until you’re ready to complete the dish.

Make It Your Own

• Vegetarian Version: Skip the bacon and use smoked paprika to bring in that smoky flavor.
• Pumpkin Spice Twist: Sprinkle a pinch of cinnamon and nutmeg when you add the apples for a cozy spice blend.
• Protein Boost: Stir in cooked, shredded chicken when you add the sweet potatoes.
• Vegan Delight: Swap out the bacon for crispy tofu cubes and use coconut oil instead of EVOO.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Cooking is all about sharing, after all. Enjoy these fall flavors!

Related Reading

• Chimichurri Skirt Steak with Grilled Asparagus | Made by Meaghan Moineau
• Brown Sugar and Balsamic Glazed Pork Loin | Made by Meaghan Moineau
• Korean Beef Rice Bowl | Made by Meaghan Moineau
• Ditalini with peas | Made by Meaghan Moineau
• Chorizo and Beef Quinoa Stuffed Pepper | Made by Meaghan Moineau

Related update: Harvest Hash

Okay, so picture this: It’s a chilly autumn afternoon, and I’ve just returned from the farmer’s market with a bag full of crisp, tart apples. I’m totally in the mood for some fall baking therapy, but I need something that doesn’t have me glued to the oven for hours. Enter these adorable Brandy-Apple Mini Pies with Cornmeal Crust. They’re the perfect mix of cozy and impressive, with a buttery, cornmeal crust that crumbles just right and a filling that’s sweet with a hint of boozy warmth. They’re just the ticket for a quick baking session that still feels special—plus, they make your whole kitchen smell like the best parts of fall. And the best part? They’re mini, so you can totally have more than one. Intrigued? Jump to Recipe

What You’ll Need

You’re in luck, because there’s a good chance you’ve got most of these goodies chilling in your pantry or fridge already. Here’s what you’ll need:

• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1/4 cup powdered sugar
• 1/2 tsp salt
• 1/4 cup vegetable shortening
• 3-4 Tb. ice water
• 3 cups green diced tart apples (like Granny Smith)
• 1/2 cup unsalted butter
• 2 Tb. brandy
• 1/2 cup brown sugar
• 1 tsp pumpkin pie spice
• 1 Tb. sugar

How to Make Brandy-Apple Mini Pies With Cornmeal Crust

1. Start by tossing the flour, cornmeal, powdered sugar, and salt into your food processor. Pulse it a couple of times to mix everything together.
2. Cut the shortening into small cubes and add it to the processor. Pulse again until the mixture resembles coarse crumbs.
3. Add 3 tablespoons of ice water and pulse until the dough starts to come together. If it looks a little dry, add another tablespoon of water.
4. Lay out a sheet of plastic wrap and turn the dough onto it. Divide it into two pieces—one larger and one smaller, about 80/20 split.
5. Shape each piece into a disk, wrap them snugly, and pop them into the fridge for at least 30 minutes.
6. While the dough chills, peel and dice your apples. Preheat your oven to 425°F.
7. In a small saucepan over medium heat, blend together the butter, brandy, brown sugar, pumpkin pie spice, and sugar. Stir until it simmers, then pour this sweet mixture over the apples, tossing to coat.
8. Take the larger dough disk out of the fridge and roll it out on a well-floured surface to about 1/8 inch thick.
9. Use a drinking glass with a 3-4 inch rim to cut out circles of dough. Press these into your muffin tins. Gather and re-roll the dough scraps to get 14-16 crusts.
10. Fill each mini crust with a generous scoop of the apple mixture.
11. Roll out the smaller dough piece and use a cute 2-3 inch cookie cutter to make tops. Place these over each pie and brush with any leftover syrup from the apple bowl.
12. Bake for 15 minutes, then lower the oven temp to 350°F and bake an additional 15 minutes. If they look perfectly golden after the first 15, cover them with foil to prevent over-browning.
13. Cool the pies completely in the muffin tin before attempting to remove them. Trust me, no one wants to see these beauties fall apart!

Cook’s Notes

Silicone muffin pans are your best friend here—they make getting the pies out a breeze. If you’re using metal pans, gently run a sharp knife around the edges, and oh-so-carefully ease each pie out into your hand one at a time. If you’re eyeing a full-size pie instead of minis, just double the apples and syrup. Roll out the dough into a bottom crust and top, bake at 425°F for 30 minutes, then 350°F for another 30.

Make It Your Own

• Swap the brandy for a splash of bourbon or whiskey for a deeper, smokier flavor.
• Try using pears instead of apples for a sweet, juicy twist.
• Add a handful of chopped pecans to the apple mixture for some nutty crunch.
• Sprinkle a little coarse sea salt on top before baking for that sweet-salty combo we all secretly obsess over.

If you give these mini pies a spin, I’d love to hear how they turn out for you! Drop a comment below or tag me in your delicious creations. Happy baking!

Related Reading

• Layered Poppy Seed Pastries | Made by Meaghan Moineau
• Authentic Mexican Wedding Cookies | Made by Meaghan Moineau
• Chocolate Chip Peanut Butter Banana Cookies | Made by Meaghan Moineau
• Applesauce Cake | Made by Meaghan Moineau
• Christmas Fruit Cake | Made by Meaghan Moineau

Related update: Brandy-Apple Mini Pies With Cornmeal Crust

Related update: Yogurt Cake

It was one of those chilly fall afternoons where the sky promised a drizzle, but I had a craving that promised warmth—something comforting to fill the kitchen with cozy scents. As I rummaged through my pantry, I found a jar of applesauce that sparked the idea of a nostalgic, spiced cake. This applesauce cake is the kind of recipe that wraps you in a hug from the first bite. It’s ridiculously easy to whip up, and before you know it, your kitchen will smell like pure autumn bliss. Trust me, this cake is the one you’ll want to cozy up with a hot cup of tea.

Jump to Recipe

What You’ll Need

This cake is built on pantry staples, so there’s a good chance you won’t need to run to the store. It’s all about the applesauce and cinnamon—they’re the stars of the show.

• 1 cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 cup raisins
• 1/2 cup red cherries (reserve some for decoration)
• 1 cup white sugar
• 1 cup butter, softened
• 2 eggs
• 2 cups applesauce
• 3 cups plain flour
• 1 cup nuts (pecans work beautifully, reserve some for decoration)
• 1 teaspoon vanilla extract

How to Make Applesauce Cake

1. Preheat your oven to 325°F. Grab your trusty cake pan and give it a generous greasing, followed by a dusting of flour. This ensures no tragic sticking incidents later.
2. In a mixing bowl, cream together the butter and both sugars. The mixture should be light and fluffy, almost like a sweet cloud.
3. Add in the eggs, one at a time, beating well after each addition. You’re aiming for a smooth, unified batter here.
4. Stir in the pure vanilla extract and the applesauce. You’ll notice the batter starts to look luscious and inviting.
5. In a separate bowl, whisk together the flour, cinnamon, and baking soda. Carefully fold this dry mixture into the wet ingredients until just combined.
6. Gently fold in the raisins, cherries, and nuts. The batter should look speckled with fruity and nutty goodness.
7. Pour this aromatic batter into your prepared cake pan. Smooth out the top and sprinkle on those reserved cherries and nuts for a pop of color and texture.
8. Bake in the preheated oven for about 1 1/2 hours. The cake is done when it’s golden and a skewer inserted into the center comes out clean.
9. Let the cake cool in the pan for a few minutes before transferring it to a wire rack. The wait will be the hardest part!

Cook’s Notes

This cake keeps beautifully, making it an excellent make-ahead option. Just wrap it tightly in plastic wrap and store it in the fridge, where it can last for several days. It actually tastes even better the next day as the flavors meld together. If you find yourself with leftovers (a rarity, let me assure you), they’re perfect with a scoop of vanilla ice cream.

• Don’t skip greasing and flouring the pan; it saves you from the heartbreak of half the cake sticking.
• If your raisins are a bit dry, soak them in hot water for about 10 minutes and then drain them before adding to the batter.
• Feel free to substitute pecans with walnuts if you have those on hand.

Make It Your Own

• If you’re not into pecans, swap them out for walnuts or even hazelnuts for a different nutty note.
• For a boozy twist, soak the raisins in rum before adding them to the batter.
• Replace half the flour with whole wheat flour to add a rustic texture and flavor.
• Try adding a teaspoon of ground ginger or nutmeg for an extra spice kick.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! I’m already excited to see your takes on this cozy classic. Happy baking!

Related Reading

• Christmas Fruit Cake | Made by Meaghan Moineau
• Almond Cookie Bar | Made by Meaghan Moineau
• Frozen Mojito Pie | Made by Meaghan Moineau
• Candy Cane Chocolate Marshmallows | Made by Meaghan Moineau
• Gluten-Free Chocolate-Pecan Quickbread | Made by Meaghan Moineau

Related update: Applesauce Cake

Related update: Chocolate Chip Peanut Butter Banana Cookies

I remember last fall when I was caught in a total downpour on my way back from the farmers’ market. I dashed inside my apartment, dripping and shivering, with a bag full of local cheese and a can of green chiles I had impulsively picked up. My mind immediately went to a warm, comforting loaf of bread, something easy yet satisfying. Enter Cheddar Chile Beer Bread. This recipe is your best friend when you need something hearty but don’t want to fuss with yeast or kneading. It comes together in a flash, and that extra sharp cheddar paired with the zing from the chiles makes it feel special and cozy. Plus, it’s the kind of bread that fills your kitchen with the most *amazing* aroma, making it worth every second of waiting while it bakes.

Jump to Recipe

What You’ll Need

Chances are, most of these ingredients are lurking in your pantry right now, just waiting for their moment to shine. Here’s what you’ll need:

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon dry mustard
• 1 can (12 oz) beer (use what you love to drink!)
• 1 cup white shredded extra sharp cheddar cheese
• 1 can (4 oz) canned green chiles, drained
• 1 tablespoon sesame seeds
• 1 tablespoon poppy seeds
• 1/2 teaspoon caraway seeds
• 1 teaspoon sea salt

How to Make Cheddar Chile Beer Bread

1. Preheat your oven to 425 degrees. While it warms up, grease a loaf pan to make sure our bread doesn’t stick.
2. In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, salt, and dry mustard. This will be the backbone of your bread.
3. Add the green chiles, shredded cheddar, and the beer to the dry mix. Stir until everything comes together. Expect a super thick batter that’s a good arm workout!
4. Scrape the thick batter into your prepared loaf pan. Spread it out evenly so it bakes up nice and uniform.
5. Now for the fun part: sprinkle the sesame seeds, poppy seeds, and caraway seeds over the top. Finish with a sprinkle of sea salt. Use your fingers to gently press these into the batter so they stick while baking.
6. Lower your oven temperature to 400 degrees and pop the loaf in. Bake for 45-50 minutes, and let the aromas take over. It’s done when a toothpick inserted into the center comes out clean.
7. Let the bread cool on a wire rack for about 15 minutes, then turn it out of the pan. Try to resist diving in right away, but I give you full permission to sample a slice while it’s still warm!

Cook’s Notes

A few little tips: using a beer you enjoy drinking will really make a difference as it flavors the bread. If the batter feels too thick, that’s totally normal. It might seem like you’ve done something wrong, but trust the process, it will work out. The seeds on top not only add flavor, but also a fun texture contrast to the soft, cheesy bread. This loaf is best the day it’s made, but if you have leftovers, toast them up the next morning with a bit of butter—it’s heavenly!

Make It Your Own

Here are a few ways to switch it up:

• Spicy Kick: Add a chopped jalapeño to the mix for some extra heat.
• Herby Twist: Toss in a tablespoon of dried herbs like rosemary or thyme with the dry ingredients.
• Cheese Swap: Use pepper jack or gouda instead of cheddar for a different cheesy flavor.
• Gluten-Free Version: Substitute the flours with a 1:1 gluten-free blend.

If you try this, I’d love to hear how it turns out—drop a comment or tag me in your photos! Sharing is caring, especially when it’s as delicious as this. Enjoy every bite, friends!

Related Reading

• Traditional Banana Bread | Made by Meaghan Moineau
• Soft Croatian corn bread – proja | Made by Meaghan Moineau
• Blueberry Almond Crescent Rolls | Made by Meaghan Moineau
• 5 Minute Gluten Free Wonder Buns | Made by Meaghan Moineau
• Homemade Banana Bread | Made by Meaghan Moineau

Related update: Cheddar Chile Beer Bread

Related update: Fenugreek Roti

Related update: Savory Cheese Dill Scones

One chilly evening last fall, I found myself in the kitchen, craving something warm and comforting. My cupboard was a bit of a disaster, full of bits and bobs from baking adventures past. A half-used bag of gluten-free flour, some chocolate chips I had been furtively snacking on, and a nearly empty jar of pecans were calling to me. It was definitely a “use what you have” kind of night. As I pulled ingredients together, a gluten-free chocolate-pecan quickbread was born — a delightful mix of melty chocolate and crunchy pecans, wrapped in a tender, slightly sweet loaf. The best part? It made my entire kitchen smell like a cozy bakery on a crisp autumn day. If you’re looking for something that’s both indulgent and easy to whip up, this quickbread might just be your new favorite.

Jump to Recipe

What You’ll Need

The beauty of this quickbread lies in its simplicity. You likely have most of these ingredients on hand:

• Butter, for that irresistible richness
• Gluten-free flour, to keep things friendly for all tummies
• Sugar and brown sugar, for sweetness and a hint of molasses flavor
• Baking soda, to give our loaf a little lift
• Salt, to balance everything out
• Semi-sweet chocolate chips, because chocolate makes everything better
• Pecans, for that nutty crunch
• Eggs, to bind and add moisture
• Unsweetened applesauce, a sneaky moisture-hero
• Vanilla-honey Greek yogurt, for tang and tenderness
• Vanilla extract, because why not double down on vanilla goodness?

How to Make Gluten-Free Chocolate-Pecan Quickbread

1. First things first, preheat your oven to 350 degrees Fahrenheit. Butter your trusty 5″x9″ loaf pan and set it aside.
2. Gently heat the butter until it’s just melted. Set it aside to cool — you don’t want scrambled eggs in your bread!
3. In a large bowl, combine the gluten-free flour, sugar, brown sugar, baking soda, and salt. Give it a good whisk to break up any lumps.
4. Stir in the semi-sweet chocolate chips and pecans. This is starting to look delicious already, isn’t it?
5. In a separate bowl, whisk together the eggs, applesauce, yogurt, vanilla extract, and the cooled melted butter.
6. Pour the wet mixture into the dry ingredients and stir until just combined. Be gentle here; over-mixing is not our friend.
7. Pour the batter into the prepared loaf pan, smoothing out the top with a spatula.
8. Bake in your preheated oven for about an hour, or until a toothpick inserted into the center comes out clean. The top should be golden and your kitchen will smell heavenly.
9. Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Patience, my friend!

Cook’s Notes

Let’s talk about some little tips that make a big difference. First, feel free to use whatever gluten-free flour blend you love; they all work here. Just make sure it has xanthan gum in it, or add a teaspoon if it doesn’t. If your loaf turns out a bit too crumbly, you may have over-mixed, which is easy to do. Treat the batter gently! As for storage, keep your quickbread in an airtight container at room temperature for up to three days. It also freezes beautifully — just slice and wrap individual pieces for easy snacking later.

Make It Your Own

Here’s where you get to play around:

• Swap the pecans for walnuts if you’re feeling nutty.
• Use dark chocolate chips for a more intense chocolate experience.
• Add a teaspoon of cinnamon to the dry mix for a warm, spicy touch.
• Substitute the vanilla-honey Greek yogurt for plain Greek yogurt and an extra teaspoon of honey if that’s what you have on hand.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Happy baking, and may your kitchen be filled with the sweet aroma of chocolate-pecan goodness.

Related Reading

• Dried Cranberry Chocolate Cookies | Made by Meaghan Moineau
• Gluten-Free Pressed Lemon Butter Cookies | Made by Meaghan Moineau
• Triple Chocolate Pumpkin Pie | Made by Meaghan Moineau
• Coconut Macaroons With Chocolate Drizzle | Made by Meaghan Moineau
• Traditional Banana Bread | Made by Meaghan Moineau

Related update: Gluten-Free Chocolate-Pecan Quickbread

Related update: Candy Cane Chocolate Marshmallows

Related update: Braised Pork: Filipino Humba

It was one of those weeks where everything seemed a bit too chaotic, and the weather was veering into that crisp, cozy fall vibe that just screams for comfort food. I was rummaging through my pantry, trying to figure out what on earth I could throw together without needing a last-minute grocery run. There it was, a can of chickpeas and some cauliflower that had been patiently waiting for their moment to shine. Enter the Cauliflower Chickpea Stew: a dish that’s hearty, full of flavor, and surprisingly easy to whip up. It’s one of those recipes that feels like a warm hug after a long day, plus it’s packed with spices that make your kitchen smell absolutely divine. Definitely a go-to for those nights when you need something nourishing but not overwhelming to make.

Jump to Recipe

What You’ll Need

I love this recipe because it relies on pantry staples but still feels a bit exotic thanks to the spices. Chances are you already have most of this hanging around your kitchen.

• Olive oil
• Brown rice
• Twice the amount of water to rice
• Garlic cloves
• Turmeric
• Salt & pepper
• Onion
• Canned tomatoes
• Tomato puree
• Fresh cm ginger
• Fresh chili
• Cinnamon
• Garam masala
• Paprika
• Sweet potatoes
• Lemon (juice)
• Additional water
• Cauliflower
• Canned chickpeas

How to Make Cauliflower Chickpea Stew

1. Start by heating some olive oil in a large saucepan over high heat. You’ll want it shimmering but not smoking.
2. Crush your garlic cloves and toss them in the pan with a generous pinch of turmeric, salt, and pepper. Fry for about a minute until everything is golden and fragrant.
3. Add the brown rice, stirring occasionally. Let it fry for 4-5 minutes until the grains become slightly translucent.
4. Pour in water (twice the amount of your rice) and bring it to a boil. Once boiling, reduce the heat to low-medium and let it simmer for 30 minutes. The rice should be tender and the water absorbed.
5. While the rice does its thing, chop your onion, sweet potatoes, and cauliflower into bite-sized pieces. Grate the ginger and finely slice the chili.
6. In another pot, heat more olive oil and sauté the onion until it’s soft and just starting to brown.
7. Add the canned tomatoes, tomato puree, grated ginger, chili, cinnamon, garam masala, and paprika. Stir this mix for a couple of minutes until it’s well blended and aromatic.
8. Throw in the sweet potatoes and stir them to coat in the sauce. Let them cook for about 5 minutes.
9. Add the cauliflower and canned chickpeas, followed by a splash of water to help everything come together. Simmer for about 15 minutes until the veggies are tender but not mushy.
10. Squeeze in the juice of a lemon, give it one last stir, and taste to adjust the seasoning as needed.
11. Serve the stew over the cooked brown rice, and you’re ready to dig in!

Cook’s Notes

This stew is pretty forgiving, which is what makes it perfect for busy weeknights. A couple of things to keep in mind:

• Be sure not to rush cooking the garlic and spices at the beginning. This step is key for building flavor.
• Leftover stew keeps beautifully in the fridge for up to three days. Just reheat gently on the stove or microwave.
• If you’re prepping ahead, you can chop the veggies and have them ready to go in the fridge—makes the actual cooking a breeze!
• Remember that simmering times can vary depending on the size of your veggie chunks, so keep an eye on them to achieve that perfect tender texture.

Make It Your Own

This stew is a canvas for your creativity. Here are a few ways to switch it up:

• Swap the sweet potatoes for butternut squash if that’s more your style.
• Use coconut milk instead of water for a creamier, richer stew.
• Add spinach or kale at the end for some extra greens.
• Top with a dollop of Greek yogurt for a tangy finish.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Your feedback makes my day and helps others find their new favorite cozy meal. Happy cooking!

Related Reading

• Lemon Chickpea & Tomato Stew | Made by Meaghan Moineau
• Paella for Four; A Wonderful Spanish Mixed Seafood Stew | Made by Meaghan Moineau
• Venison Stew | Made by Meaghan Moineau
• Oxtail Ragout | Made by Meaghan Moineau
• Oxtail Ragout | Made by Meaghan Moineau

Related update: Cauliflower Chickpea Stew

Related update: Classic Boeuf Bourguignon

I was standing barefoot in my kitchen, staring down a can of pumpkin puree with the kind of resolve usually reserved for epic culinary battles. It was mid-October, and my house was awash with the smell of burning leaves from the neighborhood bonfires. I craved something cozy yet indulgent, and not just another pumpkin pie — no, this had to be something with a little extra pizzazz. Enter the Triple Chocolate Pumpkin Pie. It’s the perfect treat for when you need to impress without stress. It’s rich, a bit decadent, and just when everyone thinks they’ve guessed the flavor, the trio of chocolates takes them by surprise. Trust me, this isn’t your average pumpkin dessert.

Jump to Recipe

What You’ll Need

I bet you have most of these ingredients lounging in your pantry already. This pie brings together the familiar comforts of fall spices with the irresistible pull of chocolate.

• Ground graham cracker crumbs – the base of our crust
• Unsalted butter
• Granulated sugar
• Light-brown sugar
• Coarse salt
• Ground cinnamon
• Bittersweet chocolate
• Semisweet chocolate
• Canned solid-pack pumpkin
• Canned evaporated milk
• Eggs
• Cornstarch
• Vanilla extract
• Ground ginger
• Ground nutmeg
• Milk chocolate – for that final drizzle

How to Make Triple Chocolate Pumpkin Pie

1. Preheat your oven to 350 degrees. In a bowl, mix together the graham cracker crumbs, butter, sugars, salt, and cinnamon until it resembles wet sand.
2. Press this crumbly mixture firmly into the bottom and up the sides of a deep, 9 1/2-inch pie dish. It should feel like you’re building a sandy fortress.
3. Bake the crust until it’s firm, about 8 to 10 minutes. Once done, take it out and immediately sprinkle the bittersweet chocolate over the bottom. Pop it back in the oven for just a minute more to melt.
4. Spread the melted chocolate in a thin layer along the bottom and up the sides. Let this cool on a wire rack while you move on to the filling.
5. Reduce the oven temperature to 325 degrees. Set up a double boiler and melt the semisweet chocolate with butter, stirring until smooth and glossy.
6. In a separate bowl, mix together the pumpkin, evaporated milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, and nutmeg. This is your spicy pumpkin concoction.
7. Whisk about a third of the pumpkin mix into the melted chocolate. Once smooth, whisk in the remaining pumpkin mixture until fully combined.
8. Place your pie dish on a rimmed baking sheet, then pour the pumpkin-chocolate mix into the crust. The anticipation should be building right about now.
9. Bake until the center is set but still slightly wobbly, roughly 55 to 60 minutes. Let it cool on a wire rack, then refrigerate for at least 8 hours or overnight for best results.
10. Before serving, melt the milk chocolate and drizzle it over the chilled pie, creating tempting ribbons of sweetness. Serve immediately and watch the magic unfold.

Cook’s Notes

This pie is a breeze, but here are a few thoughts to keep in mind. When pressing the crust into the pie dish, make sure you really pack it down to avoid crumbling later. Letting the pie chill overnight isn’t just a suggestion — it’s a non-negotiable. The flavors deepen, and the texture becomes perfectly set. If your pie cracks a little, don’t sweat it. That chocolate drizzle will cover a multitude of sins, plus a little imperfection just adds to the homemade charm.

Make It Your Own

Here are a few twists to make this pie uniquely yours:

• Swap the graham cracker crumbs for gingersnaps to add an extra spicy kick.
• For a nutty twist, add a thin layer of chopped pecans on top of the melted chocolate layer in the crust.
• Replace semisweet chocolate with dark chocolate for a more intense cocoa hit.
• Sprinkle a bit of sea salt over the milk chocolate drizzle for a sweet-salty combo.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! I’m already dreaming about that first bite.

Related Reading

• Coconut Macaroons With Chocolate Drizzle | Made by Meaghan Moineau
• Traditional Banana Bread | Made by Meaghan Moineau
• Banana in brown sugar ice cream | Made by Meaghan Moineau
• Apricot Clafouti With Lavender & Pecans | Made by Meaghan Moineau
• Chouquettes | Made by Meaghan Moineau

Related update: Triple Chocolate Pumpkin Pie

Related update: Gluten-Free Pressed Lemon Butter Cookies