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Tag: Fall

Ginger Cookies- gluten free, soy free, vegan | Made by Meaghan Moineau

Posted on by Meaghan Moineau

On a Tuesday evening, after a day that felt like it just couldn’t decide between rain or shine, I found myself in dire need of comfort. The kind of comfort that only a cozy kitchen and the warm scent of spices can provide. That’s when the idea of making ginger cookies hit me. But not just any ginger cookies—ones that would be kind to everyone around my table, regardless of food allergies or dietary needs. So I whipped up a batch of these delightful gluten-free, soy-free, vegan ginger cookies. They’re the perfect blend of spicy and sweet, crispy on the edges yet chewy in the middle, and trust me—these cookies are destined to become a staple in your baking repertoire. Whether it’s a last-minute treat or a planned indulgence, they never fail to impress with their simplicity and flavor. Jump to Recipe

What You’ll Need

This recipe is a pantry hero. Chances are, you already have most of these ingredients tucked away in your kitchen.

  • Dark brown sugar
  • Coconut oil
  • Molasses
  • Chunky applesauce
  • Red gluten-free flour
  • Ground cinnamon
  • Ground ginger
  • Ground cloves
  • Pumpkin spice blend
  • Baking soda
  • Cane sugar (for rolling)

How to Make Ginger Cookies – gluten free, soy free, vegan

  1. Preheat your oven to 350 degrees F. Line three half-sheet baking pans with parchment paper and set them aside.
  2. In a small shallow bowl, add cane sugar for rolling and set aside.
  3. In a small bowl, whisk together the flour, spices, and baking soda. Set this dry mixture aside.
  4. Using a stand mixer with a paddle attachment, or a bowl with a hand mixer, combine the dark brown sugar, coconut oil, molasses, and applesauce. Start on low speed to avoid a sugar storm, then increase to medium speed for about 2 minutes until everything is fully incorporated.
  5. Slowly add the flour mixture to the wet ingredients, a third at a time, ensuring a proper blend with each addition.
  6. Lay out a piece of wax or parchment paper, about a foot wide, to set the rolled cookies before their sugar bath.
  7. Roll the dough into 1-inch balls with light pressure, similar to how you’d roll a meatball.
  8. Transfer the cookie dough balls into the bowl with sugar, as many as you can fit at a time, and gently roll them to ensure all sides are coated. Repeat until all the dough is used.
  9. Place the sugared cookie dough balls onto the prepared baking sheets. Press down gently on each ball to just dent the top a bit.
  10. Bake in the preheated oven for 9-11 minutes. When done, let them cool on the baking sheets for 15 minutes before transferring them to a cooling rack to cool completely.

Cook’s Notes

These cookies are surprisingly adaptable yet truly shine in their original form. The dough can be made ahead of time and chilled for up to a day if needed. Just make sure to let it come back to room temperature before rolling into balls. Once baked, they store wonderfully in an airtight container in the refrigerator for up to a week. If you’re planning to make a large batch, these cookies freeze well for up to a month. Simply thaw them at room temperature, and they’ll be as good as fresh.

Make It Your Own

  • For a nutty twist, try adding a tablespoon of almond flour to the dry ingredients for extra flavor and texture.
  • If you’re not strictly vegan, replace the applesauce with an egg for a traditional cookie crumb.
  • Add a teaspoon of vanilla extract to the wet ingredients for a more complex flavor.
  • If you love a bit of heat, add a pinch of cayenne pepper to the spice mix for a surprising kick.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Whether you stick to the recipe or try some fun variations, these ginger cookies are sure to bring a smile to your face and a burst of warmth to your home.

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Fall Fruit Compote | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a crisp Saturday morning in late October, and the air smells like fallen leaves and the promise of something delicious bubbling on the stove. I’d just come back from the local farmers’ market with a basket full of honeycrisp apples and ripe pears, when I had this sudden inspiration to make something that feels like a warm hug for your taste buds. That’s how this Fall Fruit Compote came to life! It’s the perfect combination of sweet and tangy with a hint of spice from the cinnamon, making it a cozy companion for just about any dish. Whether you’re spooning it over pancakes, pairing it with savory potato latkes, or just nibbling it straight from the jar (guilty as charged), this compote is a must-try for the season.

Jump to Recipe

What You’ll Need

This recipe is all about embracing the flavors of fall, with ingredients that are probably hanging out in your pantry already or easy to snag at the store.

  • Butter – for that rich, dreamy base
  • Diced honeycrisp apples – sweet and crispy, the star of this show
  • Diced pears – a soft, juicy partner for the apples
  • Dried cherries – they add a pop of color and tartness
  • Apple cider vinegar – just a splash to bring out the flavors
  • Apple juice – keeps everything juicy and flavorful
  • Brown sugar – for a deep, molasses-y sweetness
  • Cinnamon stick – the essential fall spice

How to Make Fall Fruit Compote

  1. Melt the butter in a medium saucepan over high heat until it starts to bubble and sizzle. You want that nutty aroma to fill the air.
  2. Toss in the diced apples, pears, and dried cherries, followed by the apple cider vinegar, apple juice, brown sugar, and cinnamon stick. Give it all a good stir to make sure everyone’s getting along in the pot.
  3. Cook this fruit medley for about 5 minutes. The apples and pears should start to soften, and the cherries will begin plumping up.
  4. Lower the heat to medium. Let it cook for a few minutes more, keeping a watchful eye as the liquid reduces and the fruit becomes tender. Stir occasionally to prevent sticking.
  5. If the mixture looks like it’s drying out too quickly, trickle in a bit more apple juice. You want the fruit tender and the liquid mostly gone, leaving a thick, syrupy goodness.

Cook’s Notes

Alright, here’s the scoop on perfecting this compote. First off, keep an eye on your heat levels. It’s easy for the sugars to burn if the heat’s too high, especially towards the end when the liquid is nearly evaporated. If you’re making this ahead, know that it keeps wonderfully in the fridge for up to a week. Just pop it in a jar or airtight container. When you’re ready for a warm serving, a quick zap in the microwave or a gentle reheat on the stove works like a charm. And remember, if you find yourself with leftovers (rare, but it happens), this compote is a dream swirled into yogurt or spread over toast.

Make It Your Own

Get creative and switch things up with these ideas:

  • Swap the dried cherries for dried cranberries for a tarter twist.
  • Add a splash of bourbon or rum for a grown-up, boozy version.
  • For a spicier kick, throw in a pinch of ground ginger or nutmeg with the cinnamon.
  • Use maple syrup instead of brown sugar for a different layer of sweetness.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Enjoy the cozy vibes, and happy cooking! 🍎🍐

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Cheesecake with cranberries | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a chilly Saturday afternoon, and I’m craving something sweet but not too cloying, something that feels like a hug in dessert form. My mind wanders to the bags of fresh cranberries I picked up on a whim during my last grocery run. That’s when inspiration strikes — why not whip up a cheesecake with a tangy cranberry twist? This cheesecake is creamy, bursting with seasonal flavor, and surprisingly easy to make. If you’ve ever thought cheesecake was too complicated for a casual bake, think again. This recipe is as straightforward as it gets and leaves you with a dessert that’s as impressive as it is delicious.

Jump to Recipe

What You’ll Need

The beauty of this cheesecake is that you probably have most of these ingredients on hand. The only thing you might need to grab is the fresh cranberries, but trust me, they’re worth it.

  • Fresh cranberries – these are the star of the show.
  • Water
  • Sugar
  • Allspice
  • Cloves
  • Orange extract
  • Mcvitie’s wholewheat digestive cookies – perfect for the crust.
  • Butter
  • Cream cheese – the foundation of any good cheesecake.
  • Sour cream
  • Cornstarch
  • Eggs

How to Make Cheesecake with Cranberries

  1. Start by making the cranberry sauce. In a medium saucepan, bring the cranberries and water to a boil. Let them bubble away until you hear the satisfying pop of the berries’ skins bursting, around 5 minutes.
  2. Once popped, remove the saucepan from the heat and stir in the allspice, cloves, orange extract, and sugar. Mix it all together until it’s thoroughly combined. Pop it in the fridge to cool while you work on the rest.
  3. For the crust, take those Mcvitie’s digestive cookies and crush them into crumbs. Combine the crumbs with sugar and melted butter in a small bowl. Press this mixture firmly into the bottom of a greased 9-inch springform pan, making sure it’s even. Set it aside.
  4. In a mixing bowl, beat the cream cheese and sugar together until the mixture is smooth and creamy. Then add the sour cream and cornstarch, beating well to ensure everything is perfectly blended. Add the eggs one at a time, beating on low just until each one is incorporated.
  5. Drain your cooled cranberry sauce, reserving the cranberries for later. Gently fold one cup of the sauce into the cream cheese mixture, letting the vibrant red sauce ripple through the creamy batter.
  6. Pour the batter into your prepared crust. Sprinkle the top with the remaining cranberry sauce, letting it swirl and mingle with the batter.
  7. Bake the cheesecake at 160°C for 30-35 minutes, or until the center is almost set. You’ll know it’s ready when it still has a slight jiggle in the middle.
  8. Once baked, let the cheesecake cool on a wire rack for about 10 minutes. Run a knife around the edge to loosen the cake from the pan, then let it cool for another hour.
  9. Refrigerate overnight. I know it’s hard to wait, but this step is crucial for setting the cheesecake properly.
  10. Before serving, you can top the cake with the reserved cranberries for an extra pop of color and tartness.

Cook’s Notes

Making cheesecake might seem intimidating, but it becomes a cinch once you break it down. A few tips: make sure your cream cheese is at room temperature for easy blending. When adding eggs, less is more — over-beating can lead to those pesky cracks. If you’re pressed for time, the cranberry sauce can be made a day ahead, and stored in the fridge. The cheesecake itself is best made the night before serving, giving it ample time to set in the fridge. Leftovers (if there are any) can be stored covered in the fridge for up to four days. If you’re planning to freeze, wrap the cheesecake tightly and enjoy within a month for best taste.

Make It Your Own

Variations are the spice of life, so here are some ideas to tweak this cheesecake to your liking:

  • Swap the fresh cranberries for frozen ones if fresh aren’t available. Just add a couple extra minutes to the cooking time.
  • Want a boozy twist? Add a splash of Grand Marnier to the cranberry sauce for an adult-friendly version.
  • Make it nutty by adding a pecan crumb topping — mix chopped pecans with brown sugar and sprinkle on before baking.
  • If you’re a chocolate lover, fold in a handful of mini chocolate chips into the batter for a choc-berry treat.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Whether it’s a cozy weekend at home or a dinner party with friends, this cheesecake is sure to be a hit. Enjoy every creamy, tangy bite!

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Baked Apple Pancake | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Ever have one of those mornings where you wake up and just know you need something a little extra special to kickstart the day? That was me last Sunday. As I gazed out my window at the crunchy, golden leaves piling up in my yard, it hit me—I needed something cozy and autumnal. You know, the kind of dish that feels like a hug. Enter: Baked Apple Pancake. It’s the ultimate lazy morning treat, perfect for when you want something indulgent but deceptively easy. Think of it as a fluffier, fruitier version of your favorite pancake, but baked to perfection in the oven. It’s the kind of recipe that makes you look like a kitchen pro, even if you just rolled out of bed.

Jump to Recipe

What You’ll Need

This ingredient list is blissfully simple, and chances are you already have most of it sitting in your pantry. Just a few fresh additions, and you’re ready to go!

  • 1 whole apple, sliced thin
  • 2 tablespoons butter
  • 1 tablespoon cinnamon
  • 2 whole eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 1/4 cup nuts and raisins
  • 1/4 teaspoon salt
  • 1 tablespoon sugar

How to Make Baked Apple Pancake

  1. First things first, preheat your oven to a toasty 450°F. You want that oven nice and hot!
  2. Grab a skillet and melt 2 tablespoons of butter over medium heat. Add your apple slices to the pan and sauté until they’re tender and just starting to caramelize—think fragrant and golden.
  3. Sprinkle in the sugar, cinnamon, nuts, and raisins. Stir gently to coat the apples in this sweet and spicy goodness. Once everything is mixed, take it off the heat and set it aside.
  4. In a separate bowl, beat those eggs until they’re light and frothy. Slowly, because we’re not in a rush, add the flour and salt. Blend until smooth. Beat in the melted butter and milk until your batter is silky.
  5. Spray your skillet with a generous layer of Pam, then pour the apple filling you set aside back into the skillet. Top this with your batter, spreading it evenly.
  6. Pop it into the oven and bake for 15 minutes. You’ll want to watch as the edges start to rise and turn a delicious golden brown.
  7. Reduce the oven temperature to 350°F and let it bake for another five to ten minutes. The pancake should puff up slightly and set in the middle.
  8. Once baked, remove from the oven and let it cool for just a minute. Cut the pancake into four hearty pieces and serve with your favorite topping. Maple syrup, whipped cream, or even a dollop of yogurt would be heavenly!

Cook’s Notes

This recipe comes from a note marked “good!” by Barbara Michel, and I’ve made a couple of tweaks to honor her enthusiasm.

  • If you’re planning to make this ahead of time, you can sauté the apples and set them aside in the fridge. Just bring them back to room temperature before assembling the dish.
  • Leftovers (if there are any!) are delightful warmed up the next day. Just pop them in the microwave for a quick reheat.
  • Avoid overmixing the batter; it should be smooth, but overmixing can make it dense.

Make It Your Own

Here are a few fun tweaks to shake things up if you feel like experimenting.

  • Swap the apple for pear slices and add a touch of ginger for a spiced twist.
  • Substitute the nuts and raisins for dried cranberries and pecans for a seasonal flair.
  • If you’re feeling indulgent, drizzle the top with a caramel sauce right before serving.
  • For a citrus kick, add some orange zest to the batter.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Whether you stick to the classic or put your own spin on it, I hope this baked apple pancake brings a little extra warmth to your morning. Enjoy every bite!

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Tomato and lentil soup | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those blustering autumn afternoons where the wind insisted on swirling the golden leaves into a frenzy just outside my kitchen window. I found myself craving something warm and cozy — the kind of comfort that wraps around you like a favorite sweater. My pantry was my savior, holding a treasure trove of humble ingredients that quickly turned into a hearty Tomato and Lentil Soup. This dish is my weeknight hero; it’s simple, comforting, and comes together faster than the kids can finish their homework. Plus, the aroma of simmering garlic and onions is enough to gather everyone around the kitchen, eagerly waiting for their bowls.

Jump to Recipe

What You’ll Need

This recipe is a celebration of pantry staples. Chances are, you already have most of these tucked away in your kitchen:

  • 2 tablespoons of olive oil
  • 1 large onion, chopped
  • 2 cloves of garlic, minced
  • 2 carrots, diced
  • 1 can (14 oz) canned tomatoes
  • 1 bay leaf
  • 4 cups of water
  • 1 cup of lentils
  • Salt to taste
  • Fresh parsley, chopped

How to Make Tomato and Lentil Soup

  1. Start by heating the olive oil in a large pot over medium heat. Toss in the chopped onion and garlic, letting them sizzle and fill your kitchen with their tantalizing smell. Sauté for about 5 minutes, stirring occasionally, until the onions are soft and translucent.
  2. Add the diced carrots to the mix. Continue to sauté for another 2 minutes. You’ll know it’s time to move on when the carrots start to soften and their edges look a bit golden.
  3. Pour in the canned tomatoes and add the bay leaf. Give everything a good stir, then add the water. Crank up the heat and bring it all to a rolling boil.
  4. Once boiling, stir in the lentils. Sprinkle in some salt, keeping in mind you can adjust later if needed. Lower the heat to a simmer and let the soup cook for 5 minutes, just until the lentils are tender but still holding their shape.
  5. Before serving, remove the bay leaf and give the soup a taste. Adjust the salt if necessary, and sprinkle generously with chopped parsley for a fresh, vibrant finish.

Cook’s Notes

Let’s talk about some soup wisdom I’ve gathered along the way. First off, don’t rush the onion and garlic sautéing — it lays the groundwork for all the flavors to come alive. If you have leftover soup, it stores beautifully in the fridge for up to 3 days. Reheat it gently on the stove or in the microwave, adding a splash more water if it’s too thick for your liking. You can even make it a day ahead to allow the flavors to meld more deeply.

Make It Your Own

Let’s shake things up a bit! Here are a few ideas to customize your soup:

  • Swap the lentils for chickpeas for a creamier texture.
  • If you like a bit of heat, add a pinch of red pepper flakes when sautéing the onions.
  • For a richer flavor, use vegetable broth instead of water.
  • Boost the earthiness by adding a handful of chopped spinach or kale in the last couple of minutes of cooking.

If you try this Tomato and Lentil Soup, I’d love to hear how it turns out — drop a comment or tag me! There’s something so satisfying about turning simple ingredients into something that feels like a warm hug in a bowl. Enjoy every spoonful!

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Vanilla Coconut Snowball Cupcakes | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday, somewhere between the hustle of a long workday and the clamor of my kids’ animated dinner table debates, I felt that familiar urge to bake something comforting. It was the kind of chilly autumn evening that practically begs for a cozy, sweet treat — an edible hug, if you will. Enter these Vanilla Coconut Snowball Cupcakes. They’re the perfect blend of fluffy vanilla goodness and tropical coconut flair, transforming a regular weeknight into something a bit more special. The best part? They’re as easy as they are impressive, requiring only pantry staples and a little love. So, while I was elbow-deep in flour, and someone spilled milk all over the kitchen floor (of course), I realized these cupcakes were worth every bit of chaos. Jump to Recipe

What You’ll Need

Chances are, you’ve got most of these tucked away in your pantry or fridge already.

  • 1 1/2 cups **flour**
  • 1 1/2 teaspoons **baking powder**
  • 1/4 teaspoon **salt**
  • 1/2 cup **butter**, softened
  • 1 cup **sugar**
  • 1 teaspoon **vanilla extract**
  • 2 large **eggs**
  • 1/3 cup **regular milk**
  • 1/4 cup **sour cream**
  • 1 cup **unsweetened coconut flakes**
  • For the frosting:
    • 1/2 cup **butter**, softened
    • 1/4 cup **sour cream**
    • 1 teaspoon **vanilla**
    • 2-3 cups **confectioners’ sugar**
    • Additional **coconut flakes** for coating

How to Make Vanilla Coconut Snowball Cupcakes

  1. Preheat your oven to 350°F (175°C) and line a 12-cupcake pan with paper liners or grease it lightly if you’re all out of liners.
  2. In a small bowl, whisk together the flour, baking powder, and salt. Set this aside to get cozy with itself.
  3. In a large mixing bowl, beat the butter on medium-high speed until it’s creamy, about 2 minutes. This is where you’ll see magic starting to happen.
  4. Gradually add sugar to the butter, beating until the mix is light and fluffy — around 3 minutes. Don’t forget to scrape down the sides of the bowl midway.
  5. Beat in the vanilla extract, imagining the sweet fragrance wrapping around your senses.
  6. Add the eggs, one at a time, beating well between each addition. Your batter should now resemble a lovely, satiny mix.
  7. Alternately add the flour mixture and milk, starting and ending with the flour. Beat briefly after each addition just to combine.
  8. Stir in the sour cream and coconut, feeling the texture change as it all comes together.
  9. Fill the cupcake wells about 3/4 full. Pop them in the oven and let them bake for about 18 minutes or until a toothpick comes out clean.
  10. Transfer the pan to a wire rack for 5 minutes, then remove the cupcakes and let them cool completely on the rack.
  11. For the frosting, beat together the butter, sour cream, and vanilla until fluffy. Slowly add 2 cups of confectioners’ sugar, beating on low until combined. Increase speed and beat until light and fluffy, adding more sugar as needed.
  12. Fill a shallow bowl with coconut flakes. Frost each cooled cupcake and dip the tops into the coconut, pressing gently to adhere.

Cook’s Notes

Here are a few tidbits to keep in mind as you venture into cupcake bliss:

  • Room temperature ingredients are key for that perfect, smooth batter — so don’t skip this step.
  • The coconut flakes add a delightful texture and flavor, but if you’re not a fan, simply skip coating the tops. The cupcakes will still shine.
  • You can bake these a day ahead. Just keep them unfrosted and stored in an airtight container. Frost them before serving for that fresh, right-out-of-the-oven vibe.
  • Leftovers, if you have any, can be stored in the fridge for 3-4 days. Bring them to room temperature before indulging, as the flavors are best when not too cold.

Make It Your Own

  • **Nutty Twist:** Substitute the coconut flakes with toasted almonds or pecans for a delightful crunch.
  • **Chocolate Lovers’ Dream:** Swap out half the flour for cocoa powder, and add chocolate chips to the batter for a decadent treat.
  • **Lemon Coconut Delight:** Add the zest of one lemon to the batter and the frosting for a zingy, fresh take.
  • **Berry Bliss:** Gently fold in a handful of blueberries or raspberries into the batter for a burst of fruity goodness in every bite.

If you try these Vanilla Coconut Snowball Cupcakes, I’d love to hear how they turned out! Drop a comment below or tag me in your baking adventures. Happy baking, my friends! 🧁✨

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Stuffed Pork Tenderloin with Marsala-Port Sauce | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a chilly Tuesday evening, and I’m staring at the contents of my fridge, wondering what in the world to make for dinner. My eyes land on a pork tenderloin, and I remember that bottle of Marsala that’s been collecting dust on the shelf. Suddenly, the idea of a Stuffed Pork Tenderloin with Marsala-Port Sauce sounds like the perfect blend of comforting yet impressive. It’s the kind of dish that feels a bit fancy but is deceptively easy to whip up. As the aroma of Marsala and sautéed onions fills the kitchen, I can’t help but feel a little proud of the culinary magic happening right at my stove.

Jump to Recipe

What You’ll Need

The beauty of this dish is in its simplicity and the likelihood that you already have most of these ingredients tucked away in your pantry or fridge. We’re talking about a few surprises that elevate the dish, like dried fruits and Marsala wine.

  • 1 pork tenderloin
  • 1 shallot, finely diced
  • 1 small yellow onion, diced
  • 8 oz mushrooms, chopped
  • 1/4 cup dried apricots
  • 1/4 cup raisins
  • 1/4 cup dried cranberries
  • 1/4 cup flat-leaf parsley, chopped
  • 1/2 cup Marsala wine
  • 1/2 cup Port wine
  • 2 tablespoons butter
  • 1/4 cup heavy cream
  • 2 tablespoons olive oil
  • Salt and pepper to taste

How to Make Stuffed Pork Tenderloin with Marsala-Port Sauce

  1. Preheat your oven to 450°F (230°C). The key to a crispy outside and juicy inside is starting with a hot oven.
  2. In a large skillet over medium heat, warm up 1 tablespoon of olive oil. Toss in the diced onions, shallots, and mushrooms. Cook these until the onions turn translucent, and your kitchen smells like heaven.
  3. Remove the skillet from heat. In a small food processor, combine the cooked onion mixture, dried apricots, raisins, cranberries, and parsley. Pulse until everything is minced and well combined. This mixture will be your delectable stuffing.
  4. Take the pork tenderloin and cut it in half crosswise. Butterfly each section carefully, ensuring not to cut all the way through. Season both sides generously with salt and pepper.
  5. Spread the stuffing over one side of each butterflied pork piece. Lay the other half of the meat on top and secure the edges with toothpicks. Don’t be shy with the salt and pepper here — it’s the secret to bringing out all those flavors.
  6. In the same skillet you used earlier, heat another teaspoon of olive oil. Sear the pork tenderloin on each side for about 3-5 minutes. You’re looking for a lovely golden crust.
  7. Transfer the pork to the oven and let it roast for 20 to 30 minutes, until there’s no pink and the juices run clear. Internal temperature should hit 145°F (63°C).
  8. Once done, remove the pork from the oven, place it on a dish, and tent it with aluminum foil to rest while you make the sauce.
  9. Pour off any fat from the skillet. Add the Marsala and Port wines, scraping up any browned bits with a spatula as you bring it to a boil. Let this bubble away until reduced to about 1/2 cup.
  10. Remove from heat and swirl in the butter and cream. You’ll know it’s perfect when the butter is completely melted and the sauce is just thick enough to coat the back of a spoon.
  11. Remove the toothpicks, slice the pork tenderloin into rounds, and drizzle with that luscious sauce. Serve immediately and prepare to wow your taste buds.

Cook’s Notes

When stuffing the tenderloin, ensure the filling is well minced so it stays snugly inside as it cooks. If you don’t have a small food processor, chopping everything by hand works too — just takes a little more elbow grease. I recommend letting the meat rest for at least 5 minutes before slicing; this keeps it juicy. In terms of leftovers, this dish keeps well in the fridge for up to 3 days. Reheat gently with a splash of water or stock to keep it moist.

Make It Your Own

  • Try swapping the pork for a boneless chicken breast. Just pound it to an even thickness and proceed with stuffing and cooking as directed.
  • For a vegetarian twist, replace the pork with large portobello mushrooms. Use the same stuffing and bake them until tender, about 15 minutes.
  • Substitute the Marsala for sherry or white wine if you prefer a different flavor profile.
  • Add a sprinkle of crushed pistachios or walnuts to the stuffing for a delightful crunch.

If you try this, I’d love to hear how it turns out — drop a comment or tag me on social media! Your kitchen adventures make my day. Happy cooking!

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Vegetarian Bean and Pumpkin Chili | Made by Meaghan Moineau

Posted on by Meaghan Moineau

One chilly autumn evening, I found myself staring into the pantry, craving something hearty and nourishing. There it was, hidden behind cans of beans and tomatoes—a lone can of pumpkin puree. It was like finding a forgotten treasure, and suddenly, the idea of Vegetarian Bean and Pumpkin Chili was born. This dish is perfect for those evenings when you want warmth and comfort without spending hours in the kitchen. The best part? It fills your home with an aroma that makes it feel like you’ve been simmering magic all day. Imagine a chili that’s rich, smoky, with a hint of sweetness from the pumpkin and the perfect amount of spice. It’s like a cozy sweater for your taste buds. Trust me, once you try this, it’ll become one of your weeknight go-tos.

Jump to Recipe

What You’ll Need

You might be surprised to find that you already have most of these ingredients hanging out in your pantry and fridge, just waiting to be turned into something fabulous.

  • Canned tomatoes
  • Canned pumpkin puree
  • 2 serrano chiles
  • 2 chipotle chiles in adobo
  • Vegetable stock – the unsung hero in making all the flavors meld together
  • Water
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp cumin
  • 1 cinnamon stick
  • 1 tsp ground coriander
  • Salt to taste
  • 1 tbsp chili powder
  • Several dashes of Tabasco (or to your liking)
  • Your choice of beans, rinsed and soaked overnight
  • Optional garnishes: shredded cheese, cilantro, sour cream

How to Make Vegetarian Bean and Pumpkin Chili

  1. Start by giving your beans a good rinse and soak them in water overnight. This not only softens them but also makes them easier to digest.
  2. After soaking, rinse the beans once more and place them in your trusty slow cooker. This is where the magic happens with minimal effort.
  3. Add the canned tomatoes and pumpkin puree to the slow cooker, coating the beans in that vibrant, sunset-orange color.
  4. Stir in the chopped onion, minced garlic, serrano chiles, and chipotle chiles in adobo. These layers of flavor will start to build as they cook.
  5. Add the vegetable stock and a bit of water to ensure everything is comfortably covered and ready to soak up all those spices.
  6. Now for the spices: toss in cumin, the cinnamon stick, ground coriander, chili powder, and a pinch of salt. Stir gently until all ingredients are well mixed.
  7. Set the slow cooker on low and let it do its thing for about 8 hours. You’ll know it’s ready when the beans are tender and the kitchen smells warm and inviting.
  8. Before serving, give it a taste and adjust the seasonings as needed. A little more salt or a few more dashes of Tabasco might be just the kick it needs.
  9. Ladle the chili into bowls and top with your favorite garnishes. I love a sprinkle of shredded cheese, fresh cilantro, and a dollop of sour cream.

Cook’s Notes

When making this chili, the slow cooker is your best friend. You can put everything together in the morning and let it simmer all day. For a more intense flavor, roast the chiles beforehand or sauté the onions and garlic in a little olive oil before adding them to the slow cooker. If you’ve got leftovers, they’ll keep in the fridge for about 5 days and freeze beautifully for up to 3 months. Just reheat slowly on the stove to maintain that rich flavor. And hey, this chili actually tastes better the next day as the flavors have more time to mingle.

Make It Your Own

If you’re feeling adventurous or just want to switch things up, here are a few ideas to make this chili truly your own:

  • Swap the serrano chiles for jalapeños if you want a milder spice level.
  • Add a cup of corn kernels for a touch of sweetness and extra texture.
  • Replace the vegetable stock with mushroom broth for an earthy twist.
  • For a smoky kick, add a teaspoon of smoked paprika.

If you give this chili a try, I’d love to hear how it turns out! Drop a comment below or tag me in your cozy bowl photos. Enjoy every spoonful of this autumn-inspired goodness!

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Spiced Apple Cider | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday, as the autumn breeze swept through my kitchen window, I found myself craving something warm and cozy. I had just returned from a brisk walk, the kind that leaves your cheeks rosy and fingers tingling. That’s when the idea of spiced apple cider popped into my head. It’s the perfect drink to transition into the cooler months – comforting, aromatic, and surprisingly easy to whip up. There’s something magical about the way the spices blend with the apple juice, evoking a sense of nostalgia and warmth. Plus, it fills your home with the most inviting aroma. Trust me, this spiced apple cider is exactly what you need on a chilly day, especially if you’re looking for a quick pick-me-up or a delightful way to impress your guests without spending hours in the kitchen.

Jump to Recipe

What You’ll Need

Most of these ingredients are already sitting in your pantry, waiting to be transformed into a cozy beverage.

  • Allspice
  • Freshly apple juice
  • Cinnamon sticks
  • Ginger
  • Maple syrup
  • Nutmeg
  • Orange
  • Water

How to Make Spiced Apple Cider

  1. In a large non-reactive pot, combine all the ingredients. Give them a gentle stir to ensure everything is well-mixed.
  2. Bring the mixture to a boil over medium-high heat. You’ll notice the aroma of spices filling your kitchen — that’s when you know you’re on the right track.
  3. Let it boil for about 5 minutes, just enough for the flavors to start mingling and becoming friends.
  4. Cover the pot, reduce the heat, and let it simmer gently for 30-40 minutes. This is when the magic happens, and the flavors deepen into a warm hug in a mug.
  5. Next, line a colander with cheesecloth and strain the cider. This will give you a smooth, clear drink free of any spice bits.
  6. Serve it warm in your favorite mug. And if it’s been one of those days, feel free to spike it with a little dark rum for an extra kick.

Cook’s Notes

When making this cider, patience is your best friend. Allowing it to simmer means the spices have the chance to really infuse the apple juice, creating that perfect balance of flavor. If you’re planning ahead, you can make the cider in the morning and reheat it gently before serving. The flavors will actually become more pronounced over time.

  • Store any leftovers in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
  • Be cautious when boiling; too high heat can evaporate your cider down more than you’d like.

Make It Your Own

  • Swap the maple syrup with honey for a different layer of sweetness.
  • Add a splash of lemon juice for a hint of citrusy brightness.
  • Replace water with apple brandy for a stronger apple flavor and a boozy twist.
  • Introduce star anise for an extra depth of flavor, giving your cider a slightly licorice note.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Your kitchen adventures are what make sharing these recipes so rewarding.

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Roasted Garlic & Butternut Parmesan Soup | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those evenings where autumn seemed to have secretly slipped into the neighborhood overnight. The air felt crisp, and the leaves were giving their best dance moves, swirling to the ground with every gust of wind. I found myself craving something warm and reassuring, a cozy bowl of soup that would wrap around me like my favorite blanket. That’s when I remembered this Roasted Garlic & Butternut Parmesan Soup — a velvety concoction that feels fancy enough for any dinner party but is as easy as pie to whip up on a weekday. Not to mention, the house smells absolutely divine with the heady scent of roasted garlic and caramelized squash wafting from the kitchen. It’s like giving your taste buds a great big hug.

Jump to Recipe

What You’ll Need

Funny thing about this soup is its simplicity; you probably have most of these ingredients lounging in your kitchen already. Let’s get to it:

  • Butternut squash – the star of our show
  • Sweet onion – for that subtle, sweet depth
  • An entire head of garlic – because nobody ever said no to roasted garlic
  • Olive oil – a generous drizzle makes everything better
  • Sea salt – enhances all the flavors
  • Chicken stock – or vegetable for a vegetarian twist
  • Shredded romano cheese – for that salty, nutty finish
  • Whole milk – adds creaminess without overpowering

How to Make Roasted Garlic & Butternut Parmesan Soup

  1. Preheat your oven to 400°F (200°C). This is the perfect time to pour yourself a glass of wine, if you’re into that!
  2. In a large roasting pan, toss together the butternut squash and onion slices. Drizzle them generously with olive oil and a good sprinkle of sea salt. Trust me, the caramelization is what makes it magical.
  3. Take about 12 inches of parchment paper and place the whole head of garlic right in the center. Drizzle it with olive oil and sea salt, then wrap it tightly. Pop this little package in foil for a cozy wrap — think of it as a garlic spa treatment.
  4. Place the garlic package beside your roasting pan in the oven. Bake for about 45 minutes, or until the squash is tender and garlic is mushy. The aroma will be your timer.
  5. Once roasted to perfection, add the squash and onion (and all those lovely pan juices!) to a glass blender. Pour in chicken stock until you reach the desired consistency, and blend until smooth.
  6. Squeeze the mushy garlic from its skin directly into the blender, along with all the olive oil from its package. Blend again until everything is luxuriously smooth.
  7. Pour the mixture into a large saucepan. Stir in the shredded romano cheese and whole milk. Heat gently to a simmer — don’t rush this step; it’s where flavors meld.
  8. Let it simmer for about 10 minutes, allowing the flavors to deepen. Serve it up with an extra drizzle of olive oil and a sprinkle of romano cheese. Voilà, dinner is served!

Cook’s Notes

So here’s the thing — make sure your butternut squash is cubed evenly. It’ll roast better that way, and we want each piece to soak up that olive oil magic. You can prep the squash and onion the night before if you’re tight on time. As for storage, this soup keeps beautifully in the fridge for up to 3 days and freezes like a charm. Just be sure to reheat gently, stirring often to maintain that creamy texture. Oh, and if you don’t have a glass blender, a good immersion blender will do the trick just fine.

Make It Your Own

This soup is pretty versatile; here are a few fun twists:

  • Swap the chicken stock for vegetable stock to keep it vegetarian but still flavorful.
  • Replace romano cheese with aged cheddar for a sharper tang.
  • For a vegan version, substitute milk with coconut milk and the cheese with nutritional yeast.
  • Add a pinch of nutmeg or cinnamon for a warm, spicy note that complements the squash.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Happy cooking, and may your kitchen be filled with laughter and delicious aromas.

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Sourdough Stuffing with Sage Sausage and Apples | Made by Meaghan Moineau

Posted on by Meaghan Moineau

I found myself in a bit of a culinary pickle last Wednesday. You know those days when you’re just craving something hearty and flavorful, but the thought of spending hours in the kitchen makes you want to order takeout instead? Well, I was there — staring at my pantry with determination to whip up something that screams fall comfort but doesn’t require half my day. Enter the Sourdough Stuffing with Sage Sausage and Apples. This dish checks all the boxes: rich flavors from the sausage, a hint of sweetness from the apples, and earthy herbs that make your kitchen smell like an autumn hug. It’s surprisingly simple to make and perfect for a cozy weeknight dinner or an impressive side for a festive gathering.

Jump to Recipe

What You’ll Need

This dish is all about layers of flavor with ingredients you might already have around. The key players? Let’s just say **sourdough bread** and **sage sausage** are ready to steal the show.

  • 1 pound of **sage sausage**
  • 3 tablespoons of **butter**, divided
  • 2 shallots, finely chopped
  • 2 cloves of garlic, minced
  • 3 stalks of celery, diced
  • 1 **apple**, diced
  • 6 ounces of **portobello mushrooms**, diced
  • 1 teaspoon of **fresh thyme**
  • 1 tablespoon of **fresh sage**, chopped
  • 1/2 cup of **dry white wine**
  • 1 loaf of whole wheat sourdough bread, diced
  • 2 cups of **chicken broth**
  • Salt and pepper, to taste

How to Make Sourdough Stuffing with Sage Sausage and Apples

  1. In a large skillet over medium heat, cook the sausage until it’s no longer pink, breaking it up with a spoon as it cooks; this should take about 10 minutes. Once cooked, drain the fat and set the sausage aside.
  2. In the same skillet, melt 1 tablespoon of butter. Add the shallots, garlic, celery, apple, and mushrooms. Sauté until the veggies are tender and the mixture is fragrant, about 8 minutes. Sprinkle with thyme and sage, stirring to combine.
  3. Pour the wine over the vegetable mix, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for about 2 minutes, allowing the alcohol to evaporate.
  4. In a large bowl, combine the cooked sausage with the vegetable mixture. Add the diced sourdough bread and 2 tablespoons of butter. Pour the chicken broth over everything, stirring well so the bread absorbs the broth evenly. You’ll want the bread to be moist but not overly soggy.
  5. Transfer the stuffing into a 9×13 inch casserole dish, spreading it out evenly. Cover with foil and bake in a preheated oven at 350°F (175°C) for 20 minutes.
  6. Remove the foil, dot the top of the stuffing with the remaining tablespoon of butter, and return to the oven. Bake uncovered for an additional 10 minutes, or until the top is golden and slightly crispy. Serve immediately for maximum coziness.

Cook’s Notes

Here’s the thing with stuffing — it’s forgiving. Just remember, dry bread is your friend, as it’ll soak up all those delicious juices. If your bread isn’t dry enough, you can pop it in the oven at a low temperature to dry it out before starting.

Leftovers? Absolutely! Store them in an airtight container in the fridge for up to three days. You can reheat in the oven or microwave, but add a splash of broth to avoid drying it out. This stuffing can also be made a day ahead; just assemble it as directed, cover, and keep it in the fridge. Pop it in the oven when you’re ready to serve.

Make It Your Own

  • Vegetarian Twist: Swap out the sausage for a plant-based alternative or use crispy cubes of tofu for a veggie-friendly option.
  • Gluten-Free Version: Use your favorite gluten-free bread instead of sourdough. The texture will be slightly different, but it’ll still taste amazing.
  • Nuts About Nuts: Add a handful of chopped walnuts or pecans for a bit of crunch and extra flavor depth.
  • Cheese Please: Sprinkle some grated Parmesan or Gruyère over the top just before the final bake for a cheesy crust.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Whether you’re serving it up for a holiday spread or just wanting to turn a regular dinner into something special, this stuffing is bound to become a favorite. Enjoy every bite!

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Fall Fruit Compote | Made by Meaghan Moineau

Posted on by Meaghan Moineau

I recently found myself staring at a couple of Honeycrisp apples on my kitchen counter, feeling the first whispers of autumn in the air. You know the days when you can finally break out your sweaters but you still need sunglasses? That’s when my mind started tiptoeing towards something warm and cozy. I mean, what could be better than making a quick, delightful fall fruit compote that ties together all the best flavors of the season? The best part? You don’t need a culinary degree to whip this up. It’s a simple, heart-warming recipe that gives you that “kitchen hero” feeling without the sweat. Plus, it pairs perfectly with so many things, like crispy potato latkes or a dollop of ice cream.

Jump to Recipe

What You’ll Need

Trust me, chances are you already have most of this in your pantry or fridge. The real stars here are the cozy, autumnal ingredients that just sing when they’re together.

  • 2 tablespoons of butter
  • 2 cups of diced honeycrisp apples
  • 1 cup of diced pears
  • 1/2 cup of dried cherries
  • 1/4 cup of brown sugar
  • 1 tablespoon of apple cider vinegar
  • 1 cup of apple juice
  • 1 cinnamon stick

How to Make Fall Fruit Compote

  1. Start by melting the butter in a medium-sized saucepan over high heat. You’ll know it’s ready when it starts to smell nutty and divine.
  2. Once the butter is melted, toss in those diced apples, pears, dried cherries, vinegar, apple juice, brown sugar, and the cinnamon stick. Give it a good stir to coat everything in buttery goodness.
  3. Let it cook for about 5 minutes. You want the mixture to start bubbling, and the smell will be pure fall magic.
  4. Turn the heat down to medium and let it simmer for a few more minutes, just until the fruit is tender and the syrupy liquid has mostly reduced. If things start to stick, splash in a little more apple juice to keep it all juicy and lush.
  5. Once it’s all tender and gorgeous, you’re done! Serve warm and enjoy the fruit-laden spoonfuls of autumn joy.

Cook’s Notes

Let’s chat about some practical tidbits to make your compote experience as smooth as butter. First off, don’t forget that compote thickens as it cools, so don’t worry if it looks a little saucy at first. If you’re planning to serve it later, just warm it up slightly before serving to get back that perfect consistency. If you find yourself with leftovers, pop them in a sealed container in the fridge, and it will stay happy for about a week. This compote is perfect to make ahead of time, especially if you’re planning to dazzle some guests a day or two later.

Make It Your Own

Let’s play around with this compote base because, trust me, versatility is its middle name.

  • Swap out the apples for ripe peaches if they’re still in season. They add a lovely, juicy dimension.
  • Try cranberries instead of dried cherries for a tarter twist. A little zing never hurt anyone!
  • For a boozy touch, replace half the apple juice with a splash of bourbon or rum. It makes things just a little more grown-up.
  • Add a pinch of ground ginger or nutmeg for extra warmth and spice. Your taste buds will thank you.

If you give this autumnal delight a go, I’d love to hear how it turns out — drop a comment or tag me in your fall feasting pics! Happy cooking, friend!

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Fall Farro Salad with Pomegranate, Walnut & Truffles | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a chilly autumn afternoon, and the sun is giving off that perfect golden hue that makes everything look like a scene from a cozy movie. I’m in my kitchen, wearing my favorite oversized sweater, and I’ve got a craving for something that’s nourishing but still feels like a treat. Enter my Fall Farro Salad with Pomegranate, Walnut & Truffles. This dish is like a warm hug in a bowl, combining nutty farro with the sweet burst of pomegranate seeds, the earthy depth of truffles, and the crunch of walnuts. It’s quick to put together yet tastes like you’ve been working on it for hours. Trust me, this is the kind of recipe that’ll make you feel like a culinary genius with minimal effort, perfect for a weeknight dinner or impressing friends over a weekend brunch.

Jump to Recipe

What You’ll Need

Most of these ingredients are pantry staples, so you might already find them hanging out in your kitchen. Here’s what you need:

  • 1 cup farro
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup pomegranate seeds
  • 1/2 cup walnuts, roughly chopped
  • 1/2 head radicchio, thinly sliced
  • 1/4 cup parmesan, shaved into ribbons
  • 2 teaspoons truffle oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper, to taste

How to Make Fall Farro Salad with Pomegranate, Walnut & Truffles

  1. Start by cooking the farro. Bring a pot of cold water to a boil, and don’t forget a pinch of salt. Toss in the farro and let it cook until it’s al dente—about 20-35 minutes. You can throw in some vegetable scraps like a carrot or celery if you have them, for added flavor.
  2. While the farro is cooking, toast the walnuts in a dry pan over medium heat. Keep an eye on them and stir occasionally, until they are golden and fragrant. This should take about 5-7 minutes.
  3. In a large bowl, whisk together the extra virgin olive oil, balsamic vinegar, truffle oil, salt, and pepper. This dressing will bring everything together with a luxurious, earthy flavor.
  4. Once the farro is cooked, drain it and let it cool slightly. You want it warm but not piping hot.
  5. Add the farro to the bowl with the dressing, and toss until the grains are well coated.
  6. Gently fold in the radicchio, pomegranate seeds, and toasted walnuts. The radicchio should soften slightly but remain crisp.
  7. Finish by shaving parmesan over the top. A vegetable peeler works wonders here for creating beautiful, thin ribbons.
  8. Give it a final toss, taste, and tweak any seasoning if needed. Serve immediately and enjoy the medley of textures and flavors!

Cook’s Notes

Let’s chat about farro for a second. It’s an ancient grain, so it’s a bit chewy and wonderfully nutty, perfect for absorbing all the dressing goodness. Don’t skimp on toasting your walnuts; it makes a world of difference in flavor. Also, this salad is best enjoyed fresh, but if you do have leftovers, they’ll keep in the fridge for a day or two. Just know that the radicchio might lose some of its crispness.

Make It Your Own

Feel free to remix this salad with these variations:

  • Swap the farro for quinoa if you’re looking for a gluten-free option.
  • Substitute walnuts with pecans or almonds for a different nutty dimension.
  • Try adding grilled chicken or crispy tofu for extra protein.
  • Love cheese? Crumbled goat cheese can replace parmesan for a tangier kick.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Cooking is all about experimenting and finding what makes your taste buds sing, so have fun with it.

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Oven Roasted Pears With Blackberry Sauce | Made by Meaghan Moineau

Posted on by Meaghan Moineau

A few weekends ago, I found myself with a bowl of ripe pears staring back at me from the counter, practically begging to be transformed into something special. It was one of those blustery autumn afternoons where the leaves were doing their dance down the street, and all I wanted was a cozy dessert that felt both comforting and indulgent. Enter Oven Roasted Pears with Blackberry Sauce—a dish that marries the rich sweetness of roasted fruit with the tangy brightness of blackberries. It sounds fancy but is as easy as pie (actually, even easier since there’s no crust to wrestle with!). This little number is perfect for impressing your dinner guests or just treating yourself on a Tuesday night. Jump to Recipe

What You’ll Need

Chances are, you already have most of these hanging out in your pantry and fridge. This recipe is all about letting a few simple ingredients shine.

  • Pears (ripe but firm)
  • Unsalted butter
  • Blackberries (fresh and juicy)
  • Juice from a lemon
  • Powdered sugar
  • Confectioners sugar
  • Cream of tartar
  • Egg whites
  • Granulated sugar
  • Bittersweet chocolate

How to Make Oven Roasted Pears With Blackberry Sauce

  1. Preheat your oven to 450°F. Begin by peeling, coring, and quartering the pears. Melt the unsalted butter in a large casserole or baking dish over high heat. A 10-quart Dutch oven works perfectly for this.
  2. Once the butter is melted and sizzling, add the pear quarters. Cook them for about 10 minutes, stirring occasionally, until they’re golden brown all over. The aroma will be absolutely irresistible.
  3. Transfer your dish to the oven and let the pears roast for another 7 to 10 minutes. You’ll know they’re ready when a paring knife easily pierces through. Once done, take them out of the oven and let them cool to room temperature.
  4. As the pears cool, wash and dry the blackberries—my salad spinner is a lifesaver for this! Reserve a handful for garnishing later.
  5. In a food processor, blend 3 cups of blackberries with powdered sugar and lemon juice until smooth. Pour this vibrant sauce into a bowl and set aside.
  6. Now, for the meringue kisses! Preheat the oven to 275°F. Line a full-size sheet pan with a silpat mat or parchment paper lightly sprayed with cooking spray.
  7. In a food processor, give the granulated sugar a blitz for about a minute until it’s superfine. Transfer it to a bowl. Next, process the confectioners sugar and bittersweet chocolate together until the chocolate is reduced to tiny flecks.
  8. Using a mixer, beat the egg whites at a slow speed until they start to froth. Add the cream of tartar and crank up the speed to high, beating until stiff peaks form.
  9. Gradually add the superfine sugar, continuing to beat for another two minutes. Transfer this fluffy mixture to a pastry bag fitted with a star tip.
  10. Pipe out little meringue kisses onto the lined baking sheet, giving each a small peak by pushing the tip into the dollop and pulling away quickly.
  11. Place the meringues in the oven for an hour and a half. They’re done when they feel hard to the touch, perfectly dried out.
  12. To serve, spoon the blackberry sauce onto each plate, arrange 3 or 4 pear quarters on top, add a few meringue kisses, and garnish with those reserved whole blackberries.

Cook’s Notes

Here’s the thing, timing is everything with this dessert. You want the pears to still have a bit of bite, so don’t over-roast them. The meringue kisses can be made ahead of time and stored in an airtight container for up to a week. If you’re prepping the blackberry sauce ahead, keep it in the fridge for a day or two, but don’t add the lemon juice until just before serving to keep that bright flavor.

Make It Your Own

  • Swap the blackberries for raspberries for a different berry twist.
  • Add a splash of vanilla extract to the meringue mixture for a subtle aromatic boost.
  • For a dairy-free option, use coconut oil instead of butter when roasting the pears.
  • Garnish with some toasted chopped nuts (like hazelnuts or almonds) for a crunchy contrast.

If you try this recipe, I’d love to hear how it turns out—drop a comment below or tag me on social media with your delicious creations!

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Roasted Butternut Squash and Sage Dip | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those chilly fall afternoons when the leaves were swirling outside, and my pantry was looking a bit sparse. I was craving something cozy but hadn’t done a proper grocery run. Luckily, I did have a few seasonal staples on hand, including a couple of butternut squashes that had been staring at me every time I opened the pantry door. A quick rummage through the fridge and spice rack, and voilà! This Roasted Butternut Squash and Sage Dip was born. It’s a creamy, savory dip with just a hint of sweetness from the roasted squash and an earthy touch from the sage. Perfect for those moments when you want to impress without the fuss. Plus, it makes your kitchen smell divine.

Jump to Recipe

What You’ll Need

The beauty of this dip is that it relies on simple, fresh ingredients that you might already have. The key is in the roasting, which brings out all the deep, wonderful flavors.

  • Two butternut squash
  • Olive oil
  • Fresh sage
  • Garlic powder
  • Fresh ground pepper
  • Sea salt
  • Onion
  • Garlic
  • Anchovy (trust me on this one!)
  • Goat cheese

How to Make Roasted Butternut Squash and Sage Dip

  1. Preheat your oven to 350 degrees. This is the perfect time to cozy up and let your kitchen get warm and inviting.
  2. In a big bowl, mix together some olive oil, fresh sage, a few dashes of salt, pepper, and garlic powder. Toss in the butternut squash cubes, making sure each piece is well-coated with the herby goodness.
  3. Spread the squash out on a large baking sheet. You want them in a single layer, so they roast up nice and caramelized. Bake for about 30 minutes, or until they are tender and golden at the edges.
  4. While the squash is doing its thing, sauté chopped onion, anchovy fillets, and garlic in a bit of extra virgin olive oil. Cook them until the onion is soft and the anchovy has melted into the mix. The aroma is heavenly.
  5. Once the squash is done, let it cool just enough to handle. This way, you’re not nuking your fingers when you move to the next step.
  6. In a food processor, combine the roasted squash, onion mixture, and about 1/4 cup of crumbled goat cheese. Blend until smooth and creamy. You may need to scrape down the sides a couple of times to get everything evenly mixed.
  7. Transfer the dip into a pretty bowl because presentation matters! Serve it up with pita wedges, breadsticks, or a colorful array of veggies.

Cook’s Notes

This dip is pretty forgiving and flexible, perfect for those “let’s wing it” cooking sessions. If you’re prepping in advance, you can roast the squash and make the sautéed onion mixture the day before. Just keep them in separate containers in the fridge and blend them up with the cheese when you’re ready to serve. It will keep well in the fridge for about 3 days, though it never lasts that long at my house! If the dip thickens too much after chilling, a splash of olive oil or a bit of warm water stirred in should bring it back to life.

Make It Your Own

This is where the fun begins—don’t be afraid to play around with this recipe!

  • Swap the goat cheese for feta if you want a saltier, tangier vibe.
  • For a vegan version, skip the anchovy and goat cheese, subbing in roasted red peppers for extra depth.
  • Add a pinch of red pepper flakes to the roasting mix for a bit of heat.
  • Use sweet potatoes instead of butternut squash for an earthier sweetness.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Nothing makes me happier than seeing all the delicious ways you bring these recipes to life. Enjoy!

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Osso Buco | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a chilly Tuesday evening, and I’m half buried under a mountain of to-do lists, emails, and the occasional existential question. Suddenly, the craving for something soul-warming hits me like a hug from the inside. Enter Osso Buco, the culinary equivalent of fuzzy socks and a roaring fireplace. It’s one of those dishes that sounds terribly fancy but is delightfully uncomplicated. Imagine tender veal shanks simmering in a rich, aromatic broth until they practically fall off the bone. And the best part? It’s mostly hands-off, making it perfect for those evenings when you’re juggling too many things but still want to treat yourself to something special. Let’s dive in, shall we?

Jump to Recipe

What You’ll Need

What makes this dish a winner? Chances are you already have most of these ingredients lounging in your pantry, waiting to be transformed into magic. Here’s what you’ll need:

  • Veal shanks – the star of the show
  • Flour – for dredging
  • Olive oil – to get that lovely golden crust
  • Garlic – because life is too short for bland food
  • Onion – for that aromatic base
  • Chicken stock – adds depth to the broth
  • Dry white wine – for a touch of acidity
  • Tomato sauce – for richness
  • Parsley – chopped, for freshness
  • Rind of lemon – adds a zesty finish
  • Bell pepper – optional, for a pop of color and sweetness

How to Make Osso Buco

  1. Start by patting your veal shanks dry with a paper towel. Dredge them in seasoned flour, shaking off the excess. Get your large pan heating with some olive oil.
  2. Once the oil is shimmering, sear the shanks until they’re golden and fragrant. You’re not cooking them through here, just giving them a beautiful crust.
  3. Add the chopped garlic and onion to the pan and let them mingle with the shanks for a minute, until the onion is translucent and fragrant.
  4. Now, pour in the boiling chicken stock, dry white wine, and tomato sauce. Watch as the liquid fizzes up and settles into a simmer.
  5. Cover the pan and let everything simmer for about 1 1/2 hours. This is where patience becomes a virtue, letting the meat become tender and the flavors meld into harmony.
  6. Just before serving, stir in the chopped parsley and grate the lemon rind over the top. The aroma will have you salivating in seconds.
  7. Serve your Osso Buco over a bed of saffron rice and savor the fruits of your minimal labor.

Cook’s Notes

Here’s the scoop on making this dish foolproof. Don’t skimp on the simmering time; it’s the secret to that melt-in-your-mouth texture. If your sauce isn’t thick enough towards the end, let it reduce uncovered for a few minutes. Leftovers? Lucky you! This dish tastes even better the next day. Store it in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of stock or water if needed.

Make It Your Own

  • Chicken Osso Buco: Swap out the veal for chicken thighs if you’re looking for a more budget-friendly option. Adjust cooking time to ensure the chicken is tender.
  • Vegetarian Delight: Use thick slices of eggplant instead of veal and vegetable stock instead of chicken stock for a hearty vegetarian version.
  • Spice It Up: Add a pinch of red pepper flakes along with the garlic and onion for a little kick of heat.
  • Citrus Twist: Substitute the lemon rind with orange rind for a slightly sweeter, citrusy note.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! I’m always eager to see your delicious creations and hear your takes on this classic dish. Happy cooking!

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Kale and Roasted Sweet Potato Soup with Chicken Sausage | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those chilly Tuesday evenings when the weather outside felt like soup, but my pantry felt like a question mark. You know those nights, right? I stood there juggling the idea of ordering takeout, but something about my half-full fridge whispered potential. A couple of sweet potatoes and a bundle of kale caught my eye, and suddenly the idea of a warm, hearty soup started bubbling up in my mind. Enter this Kale and Roasted Sweet Potato Soup with Chicken Sausage — the ultimate weeknight comfort food. It’s got the coziness factor cranked up to eleven and requires nothing fancy, just real, wholesome ingredients that bring all the comfort without complicating your life.

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What You’ll Need

It’s one of those recipes where you might already have most things on hand, and if not, everything is effortlessly sourced. You’ll love how these simple ingredients come together into something so soul-satisfying.

  • 2 medium sweet potatoes, peeled and cubed
  • 1 large yellow onion, diced
  • 1 bunch of kale, roughly chopped
  • 8 oz mushrooms, sliced
  • 12 oz chicken sausage, sliced
  • 4 cups chicken stock
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp ground coriander
  • 1/2 tsp chili flakes (adjust to taste)
  • Sea salt and freshly cracked black pepper to taste
  • 3 tbsp olive oil

How to Make Kale and Roasted Sweet Potato Soup with Chicken Sausage

  1. Preheat your oven to 400°F (200°C). Spread the cubed sweet potatoes in a baking pan and toss them with a sprinkle of salt, pepper, and a drizzle of olive oil. Roast for 20-25 minutes until they’re soft and starting to caramelize. The edges should be just turning golden.
  2. While the sweet potatoes are roasting, heat a generous splash of olive oil in a dutch oven over medium heat. Add the chicken sausage slices and cook them until they’re just starting to brown and the kitchen smells like heaven.
  3. Toss in the diced onion and sliced mushrooms. Cook for about 3-5 minutes until the onion is translucent and the mushrooms are soft and juicy.
  4. Stir in the minced garlic, thyme, coriander, a pinch of sea salt, and black pepper. Let it all mingle and meld for about a minute – the aroma should be irresistible by now.
  5. Pour in the chicken stock and bring everything to a gentle boil. Once it’s bubbling, lower the heat and let it simmer for about 5-10 minutes. This is where the flavors start to truly develop.
  6. Add the roasted sweet potatoes and chopped kale to the pot. Press the kale down with your spoon so it’s submerged in the broth. Cook for another 3-5 minutes until the kale is tender and vibrantly green.

Cook’s Notes

So, let’s talk about those sweet potatoes. Roasting them until they’re golden gives the soup a deeper, more robust flavor that’s totally worth the extra step. Plus, they hold their shape better than if you were to just boil them.

This soup keeps well in the fridge for about 3 days, which makes it perfect for meal prep. Just be aware that the kale might lose a bit of its texture, but it’ll still be tasty. For leftovers, gently reheat on the stove or in the microwave.

If you’re in a rush, you can skip the roasting and just simmer the sweet potatoes with the broth, but seriously, when you’ve got the time, roast them. Your taste buds will thank you.

Make It Your Own

  • Swap the chicken sausage with crispy tofu for a vegetarian version that’s every bit as delicious and hearty.
  • Replace kale with spinach if that’s what you’ve got, but add it closer to the end as it wilts much faster.
  • Add a cup of cooked quinoa or farro to make the soup even more filling – perfect for those extra chilly nights.
  • Spike the broth with a tablespoon of soy sauce for an umami boost that’ll have everyone asking for seconds.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Sharing these kitchen adventures with you means the world to me. Happy cooking, and may your soup be ever comforting!

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Rosemary Walnut Bread | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a chilly Saturday morning, the kind where the air feels sharp and the sky has that crisp blue tint that only autumn can deliver. The leaves have turned, and you’re wrapped up in your coziest sweater. A few weekends ago, I found myself in this exact scenario with a craving for something warm, hearty, and just a little bit special. Cue the Rosemary Walnut Bread! It’s the kind of bread that fills your kitchen with an aroma so enticing, you’ll want to bottle it as a candle. Plus, it’s a breeze to whip up, even if you’re still waking up from a glorious sleep-in. This recipe is a keeper for those who love a crusty loaf with the perfect hint of rosemary’s earthy magic and the crunch of walnuts.

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What You’ll Need

The beautiful thing about this Rosemary Walnut Bread is the simplicity of its ingredients — nothing fancy, yet it delivers big on flavor.

  • Cream cheese
  • Dry yeast
  • Eggs
  • Flour
  • Honey
  • Lemon zest
  • Milk
  • Olive oil
  • Rosemary
  • Salt
  • Walnuts

How to Make Rosemary Walnut Bread

  1. Start by combining the cream cheese, milk, salt, and honey in a medium mixing bowl. Sprinkle the dry yeast over the mixture and give it a gentle stir. Let it stand for about 5 minutes, allowing the yeast to activate — you’ll notice a frothy layer on top.
  2. Slowly stir in two cups of flour. The dough will start to come together. Cover the bowl with plastic wrap and tuck it into a warm spot (85°F is ideal) for about 15 minutes. During this time, the dough gets a chance to rest and begin to rise.
  3. Add the remaining flour, chopped walnuts, lemon zest, and chopped rosemary into the bowl. Crack in two eggs, and mix everything until the dough feels sticky and cohesive.
  4. Transfer the dough onto a floured surface and knead for a full 10 minutes. Think of this as your morning workout. The dough should feel smooth and elastic by the time you’re done.
  5. Rub a bit of olive oil onto the top of your dough and place it in a lightly oiled bowl. Cover with a damp cloth and let it rise for an hour until it doubles in size.
  6. Once the dough has risen, return it to the floured surface. Divide and shape it into two leaf-like loaves. This is your chance to get creative with your shaping skills!
  7. Make three diagonal slashes about half an inch deep across each loaf. These slashes will help the bread expand beautifully while baking.
  8. Brush the tops with a beaten egg for that irresistible golden crust, then let the loaves rise again for 30 minutes.
  9. Bake in a preheated 375°F oven for 40 minutes, until the loaves are golden and sound hollow when tapped on the bottom.
  10. Let the bread stand for about 20 minutes before slicing — if you can resist!

Cook’s Notes

Here are a few little nuggets of wisdom to help you along the way. If your kitchen runs cold, you can place the dough near the oven or a warm stove to help with rising. And when you’re kneading, don’t be afraid to add a sprinkle of flour if the dough feels too sticky. For storage, wrap your bread tightly in foil or a bread bag to keep it fresh for up to three days. It also freezes beautifully — just slice it, wrap it well, and pop it in the freezer.

Make It Your Own

  • Swap the walnuts for pecans if you fancy a different nutty flavor.
  • If rosemary isn’t your jam, try using thyme or sage for a unique herb twist.
  • Add a handful of dried cranberries for a sweet and tart combo that’s perfect for the holidays.
  • Experiment with whole wheat flour for a heartier loaf — just adjust the liquid slightly as it tends to absorb more moisture.

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 warmth and the comforting scent of home-baked bread.

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Chive and dill muffins | Made by Meaghan Moineau

Posted on by Meaghan Moineau

One chilly autumn afternoon, I found myself digging through the fridge, searching for something — anything — that could transform into a warm, comforting snack. The day had that crisp edge that makes you want to cozy up with something fresh out of the oven. That’s when I spotted a lonely bunch of fresh chives and dill, remnants from last night’s dinner. An idea sparked, one that felt both adventurous and familiar: Chive and Dill Muffins. These little savory gems are the perfect answer to a craving for something cozy yet bright, offering a delightful mix of herbal freshness and subtle, buttery richness. And let’s be honest, they’re also a great way to justify eating a muffin at any time of day.

Jump to Recipe

What You’ll Need

Chances are you already have most of these ingredients lounging in your pantry, just waiting to become something delicious.

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup fresh chives, chopped
  • 1/4 cup fresh dill, chopped
  • 1 cup plain yogurt
  • 2 large eggs
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled

How to Make Chive and Dill Muffins

  1. Preheat your oven to 220°C (425°F). This high heat will give your muffins that beautiful rise and golden top.
  2. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper. Once combined, gently stir in the chopped chives and dill, letting their fresh aroma fill your kitchen.
  3. In another medium bowl, whisk together the yogurt, eggs, and melted butter until smooth and creamy. The mixture should be a pale yellow, with small bubbles forming from the whisking.
  4. Add the yogurt mixture to the dry ingredients and stir just until blended. Be careful not to overmix; it’s okay if the batter is a bit lumpy. Those lumps will work themselves out during baking.
  5. Divide the batter among greased or silicone muffin cups, using about 1/3 cup batter for each. They should be about two-thirds full, giving them room to puff up beautifully.
  6. Bake in the preheated oven for 20 minutes, or until the muffins are puffed and golden. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
  7. Let the muffins cool in their cups for a few minutes before removing. This brief wait allows them to set up perfectly. Serve warm for the best experience.

Cook’s Notes

Here’s where the magic happens — or at least where you avoid any potential hiccups. First, make sure your baking powder and soda are fresh; nothing’s worse than flat muffins. These muffins can be stored in an airtight container at room temperature for up to two days, but they’re best enjoyed fresh. If you want to make them ahead, you can freeze them for up to a month. Just thaw at room temperature and pop them in a warm oven for a few minutes to refresh their golden tops.

Make It Your Own

These muffins are already a little party of flavors, but if you’re feeling experimental, here are a few ideas:

  • Swap the chives for green onions for a milder flavor with a slight crunch.
  • Add 1/2 cup of grated cheddar cheese to the batter for an extra savory kick.
  • Mix in some finely chopped sun-dried tomatoes for a slightly sweet, tangy twist.
  • Replace the dill with fresh parsley and thyme for a different herbal profile.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Let’s swap stories about these delightful muffins and all their delicious variations.

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Classic Pumpkin Pie | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Classic Pumpkin Pie | Made by Meaghan Moineau

Title: "A Slice of Nostalgia: The Timeless Allure of Classic Pumpkin Pie"


Description: Dive into the comforting embrace of fall with a Classic Pumpkin Pie recipe that not only tantalizes your taste buds but also warms your heart with a sprinkle of nostalgia.


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As the crisp autumn air begins to weave its way through the trees, painting the landscape with hues of amber and gold, there's one classic dessert that captures the essence of the season like no other: Classic Pumpkin Pie. This timeless recipe combines the rich flavors of canned pumpkin, the warm spices of cinnamon, ginger, and nutmeg, and the creamy sweetness of condensed milk, all nestled within a tender, flaky pie crust. It's more than just a dessert; it's a culinary tradition that brings family and friends together around the table, year after year.


### Ingredients:


- 1 can of pumpkin


- 2 large eggs


- 1 teaspoon ground cinnamon


- 1/2 teaspoon ground ginger


- 1/4 teaspoon ground nutmeg


- 1/2 teaspoon salt


- 1 can sweetened condensed milk


- 1 unbaked pie crust


- Whipped cream for garnish


### Instructions:


1. **Preheat the Oven**: Begin by preheating your oven to 425 degrees F. This initial high temperature helps set the crust, ensuring it remains crisp and flaky.


2. **Mix the Filling**: In a medium bowl, whisk together the canned pumpkin, sweetened condensed milk, eggs, ground cinnamon, ginger, nutmeg, and salt. Stir until the mixture is smooth and well combined.


3. **Assemble the Pie**: Pour the pumpkin mixture into the unbaked pie crust, spreading it evenly with a spatula.


4. **Bake**: Place the pie in the oven and bake for 15 minutes. Then, reduce the oven temperature to 350 degrees F and continue baking for an additional 35 to 40 minutes. The pie is done when a knife inserted 1 inch from the crust comes out clean.


5. **Cool and Serve**: Allow the pie to cool completely before serving. Garnish with a generous dollop of whipped cream for the perfect finishing touch.


### Difficulty Rating: 4/10


### Classification: Dessert


**A Nostalgic Family Memory:**


Every Thanksgiving, as the fragrant aroma of pumpkin pie wafted through the house, it signaled the beginning of the holiday season for our family. I vividly remember my grandmother standing in her cozy kitchen, wearing her favorite apron, which was always dusted with a faint layer of flour. She would hum softly to herself as she whisked the pumpkin filling, a melody that echoed the warmth and love she poured into every dish she made.


Gathered around the dining table, with the pie taking center stage, we would share stories of the past and dreams for the future, laughter punctuating our conversations. As dessert was served, my grandmother would always insist on adding an extra swirl of whipped cream to each slice, a gesture that made every piece feel special.


This Classic Pumpkin Pie recipe is not just a dessert; it's a cherished tradition, a slice of nostalgia that connects us to our roots and reminds us of the simple joys of life. Whether you're a seasoned baker or a novice in the kitchen, this recipe offers a delightful journey back to those heartwarming moments that define the spirit of family gatherings.


As you take your first bite, may it transport you to a place of warmth, love, and cherished memories. Happy baking!

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