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Tag: Brunch

  • Best Of Houston® 2025: Best Brunch

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    Best Brunch: Toca Madera

    Flaming cocktails. Live guitar. Fire dancing. The vibiest weekend brunch in Houston is at Toca Madera, the sultry modern Mexican stunner on the ground floor of The Pavilion at The Allen. Expect dramatic design moments from a velvet-clad lounge wrapped in a giant bird’s nest to sweeping wood ceilings and lush greenery, plus bold brunch plates and a killer tequila-forward cocktail list. Kick things off with the But First… Coffee, a bold mix of reposado tequila, espresso, coffee liqueur, tajín, and cinnamon Coca-Cola reduction; then dive into dishes like hamachi with smoked truffle ponzu, seasonal mushroom tacos, tres leches French toast and short rib barbacoa breakfast enchiladas. It’s a full-on sensory experience — and yes, it’s as extra as it sounds.

    1755 Allen Parkway
    713-715-5808
    tocamadera.com

    This article appears in Jan 1 – Dec 31, 2025.

    The Houston Press is a nationally award-winning, 34-year-old publication ruled by endless curiosity, a certain amount of irreverence, the desire to get to the truth and to point out the absurd as well…

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  • Best Of Houston® 2025: Best Bar Food – Houston Press

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    Best Bar Food: Melrose

    Since opening late last year, this stylish bar and kitchen has been drawing a mix of neighbors and in-the-know Houstonians to the fully reimagined La Grange off Lower Westheimer. James Beard-nominated and Michelin-starred chef Emmanuel Chavez crafted a menu of standout bar snacks to match its drinks program — kampachi tiradito with shiso and charred oranges, spicy tuna rice crisps, smoked pigs in a blanket, two-day brined chicken tenders, and a house burger made with 44 Farms beef.

    2517 Ralph 

    832-539-2170

    melrosehtx.com

    This article appears in Jan 1 – Dec 31, 2025.

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  • Best Of Houston® 2025: Best Teahouse – Houston Press

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    Best Teahouse: Emma Jane

    Set in a charming house with neutral tones, floral accents, and a lush 6,000-square-foot back patio, his new Harlow District offers a relaxed and elegant English-style tea experience with brunch, afternoon tea, bubbly and cocktails. Guests can sip a curated selection of teas — from smoky blacks to floral honeysuckle fig — while enjoying chef-driven tea towers with globally inspired tea sandwiches, sweet and savory scones with housemade clotted cream, and pastries like curd- and crèmeux-stuffed cones. Brunch highlights include French omelets with caviar, short stacks with Earl Grey maple syrup, and classic niçoise salad.

    1226 West Clay 

    346-571-6961

    emmajanehtx.com

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    Houston Press

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  • Best Of Houston® 2025: Best Restaurant – Memorial – Houston Press

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    Overview:

    We choose this year’s winner of the Best Restaurant in Memorial.

    Best Restaurant – Memorial: Bar Bludorn

    With a year under its belt, Bar Bludorn has settled right into Memorial like it was always meant to be there. From chef Aaron Bludorn (yep, that Bludorn), this neighborhood tavern nails the sweet spot between easy-going and luxe. Come for Sunday Brunch or Martini Happy Hour, stay for the crave-worthy dry-aged Tavern Burger and Country Ham Beignets that disappear way too fast. The hits keep coming with Lamb Ragu Pappardelle, Ora King Salmon in green curry and an Ice Cream Sandwich stacked with churro, cajeta and pecans.

    9061 Gaylord

    832-271-8264

    barbludorn.com

    This article appears in Jan 1 – Dec 31, 2025.

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    Houston Press

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  • Spiced Apple Pancakes with Cider Syrup – Simply Scratch

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    Spiced Apple Pancakes with Cider Syrup are what fall weekends are made for! Apple pie spiced pancakes studded with shredded honeycrisp apple, topped with sautéed apples and drizzled with a super simple apple cider syrup! Yields about 6 (2 pancakes) servings.

    Spiced Apple Pancakes with Cider Syrup

    Apples, apples and more apples!

    I know “technically” it’s pumpkin season, but I’ve always been more of an apple fan. I do like some pumpkin treats, however if faced with the choice, I’ll pick apples every time. Enter these spiced apple pancakes!! Not only is there apples in the pancakes, but also on the pancakes. Twice! A super simple pancakes with shredded honeycrisp apple folded into the batter, is cooked and topped with sautéed diced apples and then drizzled with a buttery cider syrup!

    Spiced Apple Pancakes with Cider SyrupSpiced Apple Pancakes with Cider Syrup

    Apple lovers unite!

    ingredients for Spiced Apple Pancakes with Cider Syrupingredients for Spiced Apple Pancakes with Cider Syrup

    To Make These Spiced Apple Pancakes You Will Need:

    for the cider syrup:

    • apple cider – More robust than apple juice and is the base for the syrup.
    • dark brown sugar – Lends sweetness and subtle caramel-like flavor
    • butter – Lends richness and flavor.
    • cornstarch – Helps to thicken the syrup.
    • cinnamon (ground) – Lends distinct warm and woodsy flavor.
    • nutmeg (ground or freshly grated) – Warm, aromatic with subtle hints of clove.

    the apple topping:

    • honeycrisp apples – The perfect apple flavor and texture in my opinion.
    • butter – Lends fat and flavor while helping to soften the apples while they cook.
    • light brown sugar – Sweetens and gives the apple subtle toffee-like flavor.
    • cinnamon (ground) – Lends distinct warm and woodsy flavor.
    • lemon juice – Balances the sweetness and brightens the flavor of the apples.

    for the pancakes:

    • unbleached all-purpose flour – Provides structure to the pancakes.
    • granulated (white) sugar – Adds a touch of sweetness and flavor.
    • baking powder – Is what makes pancakes light and fluffy.
    • apple pie spice – Use homemade or store-bought.
    • fine salt – Use sea or pink himalayan salt to balance and enhance flavor.
    • milk – Lends flavor and aids in yielding a tender pancake. Use any type of milk you prefer.
    • egg – Lends richness and flavor.
    • pure vanilla extract – Adds warmth and enhances all of the flavors in this recipe.
    • honeycrisp apple – For more texture, grate on the large holes of your box grater. For less, grate using the smaller side.
    • butter (melted and cooled) – Lends flavor and richness.

    cider syrup ingredients in saucepancider syrup ingredients in saucepan

    Make The Cider Syrup:

    In a sauce pan, measure and add 1 cup apple cider, 1/2 cup dark brown sugar, 1 tablespoon cornstarch, 1/2 teaspoon ground cinnamon and 1/8 teaspoon ground (or grated fresh) nutmeg.

    heat and whisk until thickenedheat and whisk until thickened

    Bring to a boil over medium-high heat, whisk until thickened. Remove off of the heat and cover to keep warm.

    sautéed apples ingredients in skilletsautéed apples ingredients in skillet

    Make The Apple Topping:

    Cut 2 medium honeycrisp apples in half – I prefer to peel only one of the two apples. Then remove the core and dice into 1/2-inch pieces before adding to a 10-inch pan. To the apples add 2 tablespoons unsalted butter, 2 tablespoons light brown sugar, 1/2 teaspoon ground cinnamon and 1 teaspoon freshly squeezed lemon juice.

    sautéed applessautéed apples

    Cook over medium-heat, stirring often until desired doneness – for me it’s about 8 to 10 minutes. Remove off of the heat and cover to keep warm.

    dry pancake ingredientsdry pancake ingredients

    Make The Pancakes:

    In a mixing bowl, measure and add 2 cups unbleached all-purpose flour, 2 tablespoon (white) sugar, 2 teaspoons baking powder, 1½ teaspoons apple pie spice and 1/2 teaspoon fine salt.

    whisk dry ingredientswhisk dry ingredients

    Whisk well to combine.

    wet ingredients in bowlwet ingredients in bowl

    In a 4-cup liquid measuring cup, measure and add 1-1/2 cups whole milk, 1 large egg and 2 teaspoons vanilla.

    whisked wet ingredientswhisked wet ingredients

    Whisk until thoroughly combined.

    pour wet into drypour wet into dry

    Next, pour the wet ingredients into the dry.

    stir until just combined and add melted butterstir until just combined and add melted butter

    Stir until just about combined, then add in 2 tablespoons melted (and cooled slightly) butter.

    fold in shredded applefold in shredded apple

    And 1 medium honeycrisp apple that has been peeled and shredded on a box grater.

    NOTE: For less texture use the smaller holes on your box grater. For more texture use the larger holes. And if you have a large apple, grate only half.

    let pancake batter sit while griddle heatslet pancake batter sit while griddle heats

    Stir until incorporated, do not over mix! Over-mixing can make the pancakes gummy and dense.

    Butter a preheated nonstick griddleButter a preheated nonstick griddle

    Preheat your griddle 325℉ to 350℉ (or about 180℃) or a frying pan on medium to medium-high (for both methods, you may need to adjust heat as you cook) and grease with butter. You will need to butter your griddle before each batch to ensure your pancakes have crispy edges.

    pour pancake batter onto buttered griddlepour pancake batter onto buttered griddle

    Measuring out 1/4 to 1/3 cup of the pancake batter and pouring it onto a preheated and buttered griddle or skillet. Cook 3 to 4 minutes on the first side or until the air bubbles pop and no longer fill back in with batter and/or the bottoms are golden brown and edges are crisp.

    flipflip

    Flip and cook for another 2 to 3 minutes. Keep the pancakes warm while finishing with the remaining pancake batter.

    HOW TO KEEP PANCAKES WARM WHILE PREPARING:

    Preheat your oven to the lowest setting or 200°F. After the first batch, transfer the pancakes onto a rimmed cookie sheet. Keep the pancakes warm in your preheated oven while making the remainder of the pancakes.

    Spiced Apple Pancakes with Cider SyrupSpiced Apple Pancakes with Cider Syrup

    Divide pancakes onto plates, top with the sautéed apples and drizzle with the cider syrup.

    Spiced Apple Pancakes with Cider SyrupSpiced Apple Pancakes with Cider Syrup

    WHAT TO SERVE WITH PANCAKES?

    Because these pancakes have the apple topping, I recommend a savory side dish to go with it. However, below is a list of some great options to be served with any pancake recipe.

    Spiced Apple Pancakes with Cider SyrupSpiced Apple Pancakes with Cider Syrup

    HOW TO STORE PANCAKES:

    Wrap 2 to 3 pancakes tightly in plastic wrap or store in an air-tight container for 2 to 5 days. Or wrap in plastic wrap and foil before storing in a freezer safe container/bag for up to 3 months.

    Spiced Apple Pancakes with Cider SyrupSpiced Apple Pancakes with Cider Syrup

    Enjoy! And if you give this Spiced Apple Pancakes with Cider Syrup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Spiced Apple Pancakes with Cider SyrupSpiced Apple Pancakes with Cider Syrup

    Yield: 6 servings

    Spiced Apple Pancakes with Cider Syrup

    Spiced Apple Pancakes with Cider Syrup are what fall weekends are made for! Apple pie spiced pancakes studded with shredded honeycrisp apple, topped with sautéed apples and drizzled with a super simple apple cider syrup!

    Prep Time: 45 minutes

    Cook Time: 15 minutes

    Total Time: 1 hour

    FOR THE WARM CIDER SYRUP:

    • 1 cup apple cider
    • 1/2 cup dark brown sugar
    • 1/4 cup salted butter
    • 1 tablespoon cornstarch
    • 1/2 teaspoon ground cinnamon
    • 1/8 teaspoon grated nutmeg

    FOR THE APPLE TOPPING:

    • 2 medium honeycrisp apples, peeled, cored and diced (I only peel 1 apple)
    • 2 tablespoons salted butter
    • 2 tablespoons light brown sugar
    • 1/2 teaspoon ground cinnamon, plus more for serving
    • 1 teaspoon freshly squeezed lemon juice

    FOR THE PANCAKES:

    • 2 cups unbleached all-purpose flour
    • 2 tablespoons granulate (white) sugar
    • 2 teaspoons baking powder
    • 2 teaspoons apple pie spice
    • 1/2 teaspoon fine salt
    • 1½ cups milk
    • 1 large egg
    • 2 teaspoons pure vanilla extract
    • 2 tablespoon butter, melted and slightly cooled
    • 1 medium honeycrisp apple, peeled, cored and grated (see notes)

    MAKE THE CIDER SYRUP:

    • In a sauce pan, measure and add apple cider, dark brown sugar, cornstarch, ground cinnamon and ground (or grated fresh) nutmeg. Bring to a boil over medium-high heat, whisk until thickened. Remove off of the heat and cover to keep warm.

    MAKE THE APPLE TOPPING:

    • Peel one of the two apples. Cut both in half, remove the core and dice into ½-inch pieces before adding to a 10-inch pan. To the apples add unsalted butter, light brown sugar, cinnamon and lemon juice.

    • Cook over medium-heat, stirring often until desired doneness – for me it’s about 8 to 10 minutes. Remove off of the heat and cover to keep warm.

    MAKE THE PANCAKES:

    • In a mixing bowl, measure and add flour, sugar, baking powder, apple pie spice and fine salt. Whisk well to combine.

    • In a 4-cup liquid measuring cup, measure and add whole milk, egg and vanilla. Whisk until thoroughly combined.

    • Next, pour the wet ingredients into the dry. Stir until just about combined, then add in 2 tablespoons melted (and cooled slightly) butter and grated apple that has been peeled and shredded on a box grater. (see recipe notes)Stir until incorporated, do not over mix! Over-mixing can make the pancakes gummy and dense.

    • Preheat your griddle 325℉ to 350℉ (or about 180℃) or a frying pan on medium to medium-high (for both methods, you may need to adjust heat as you cook) and grease with butter. You will need to butter your griddle before each batch to ensure your pancakes have crispy edges.

    • Measuring out 1/3 cup of the pancake batter and pouring it onto a preheated and buttered griddle or skillet. Cook 3 to 4 minutes on the first side or until the air bubbles pop and no longer fill back in with batter and/or the bottoms are golden brown and edges are crisp. Flip and cook for another 2 to 3 minutes or until fully cooked.

    • Keep the pancakes warm while finishing with the remaining pancake batter.

    • Divide pancakes onto plates, top with the sautéed apples and drizzle with the cider syrup and a dusting of ground cinnamon.

    • See post about how to keep warm while preparing, what to serve with and storing pancakes.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
    – For less apple texture in your pancakes, use the small holes on your box grater. For more texture use the larger holes. If you have a large apple, grate only half.

    Serving: 2pancakes, Calories: 514kcal, Carbohydrates: 80g, Protein: 8g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 79mg, Sodium: 501mg, Potassium: 328mg, Fiber: 4g, Sugar: 42g, Vitamin A: 667IU, Vitamin C: 5mg, Calcium: 204mg, Iron: 3mg

    Author: Laurie McNamara

    Course: Breakfast & Brunch

    Cuisine: American

    This post may contain affiliate links.

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    Laurie McNamara

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  • The perfect Christmas Fudge.. and only 5 ingredients.

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    This is the ultimate Christmas Fudge! Made with peppermint and white chocolate, this is a real treat.

    Peppermint Fudge

    ❤️WHY WE LOVE THIS RECIPE

    This peppermint fudge is an wonderful addition to your Christmas celebration. Not only is it festive for the holiday season it is also beautiful on the dessert table. If you like peppermint, you will love this delicious fudge. It’s easy  to make, only a few ingredients and is a wonderful gift too. We love to make gift bags for our neighbors each year, so we make a batch of this and each gift bag gets a few pieces. It’s always nice have a variety of sweet treats during the Christmas season.

    SWAPS

    The food coloring in this recipe is entirely optional. We didn’t use it as it makes the fudge more pink. Instead of crushing candy canes, you can buy a bag of crushed peppermint at the store. It makes this much easier and it’s usually available during the holiday season.

    Peppermint Fudge Peppermint Fudge

    ⭐TIP

    We left the food coloring out in this recipe to make the fudge whiter. If you want it to be more pink, add the food coloring. We love this fudge cold so we keep it in the refrigeratore.

    • Five Minute Fudge – This is a classic recipe you can use for any flavor of fudge.
    • Maple Fudge – This recipe is perfect for the holiday season, easy to make too!
    • Penuche Fudge – This is an old fashioned fudge that has been around for many years.
    • Two Ingredient Fudge – This is a super easy recipe for when you need an easy fudge recipe.

    Front Porch Life Magazine

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    Peppermint Fudge

    Judy Yeager

    This peppermint fudge is the perfect Christmas Treat! It’s only 5 ingredients and absolutely delicious!

    Prep Time 20 minutes

    2 hours

    Total Time 2 hours 20 minutes

    Course candy

    Cuisine American, southern

    • 3 1/2 cups white chips I used Nestles Toll House Premier White Morsels
    • 1 14 ounce can sweetened condensed milk
    • 1 1/2 cups finely crushed peppermint candy canes see notes
    • 1/2 teaspoon peppermint extract
    • Couple drops red food coloring Optional

    • Line an 8 inch square dish with aluminum foil. Grease the foil with butter or margarine. Combine the chips and milk in a saucepan and melt on the stove on medium heat stirring often to keep from burning. Once melted remove from heat and stir in crushed candy canes and extract.

    • Pour into 8 x 8 dish.  If using the food coloring you can add along with the candy canes but I found it makes the fudge pink. I dipped a toothpick in the food coloring and kind of swirled it into the candy once it was in the dish. Put in refrigerator for about 1 1/2 hours or until fudge sets up and you can cut it with a knife.  Makes about 24 pieces.

    I used 18 of the ones that are about 6 inches long. I don’t like chunks of the peppermint in my fudge. I crushed mine in my coffee grinder. You can also put in plastic bag and crush with rolling pin.
    You can also buy 8 ounce bags of crushed peppermint during the holiday season and that makes this even easier. 
    Let us know by commenting below!

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    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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    Judy Yeager

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  • Winter Park’s Briarpatch is now open for dinner

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    Credit: via Google Maps

    Winter Park’s Briarpatch Restaurant, the longtime fan favorite that has been dishing out breakfast, brunch and lunch for more than four decades on Park Avenue, has broadened its culinary horizons.

    First opened back in 1980, Briarpatch had previously been serving diners daily up until 5 p.m. But now, the restaurant announced, it will extend its hours to accommodate a brand-new dinner concept. 

    Briarpatch’s nighttime concept now runs Wednesday through Saturday, starting at 5:30 p.m., with dinner entrees, desserts and drinks. 

    The new dinner menu is just as elaborate and curated as its brunch counterpart, featuring French dip sandwiches, gourmet dry-aged burgers, seasonal pasta dishes, sweets and wine. 

    A Golden Hour happy hour takes place Wednesday through Saturday between 3:30 and 5:30 p.m., with limited menu cocktails and appetizers at a discounted price. 

    The restaurant is currently accepting dinner reservations online, but says walk-ins are also welcome.

    If the usual wait for brunch has stopped you from venturing over in the past, you can now try your luck (and stomach-grumbling patience) grabbing an evening table instead.

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    Plus a new West African food truck, a fourth all-halal taco spot and a new rotisserie chicken shop

    Fall Fête fundraising dinner at Kitchen House, Fall Festival at Masjid Al-Rahman, and Four Flamingos’ Stone Crab Brunch Buffet



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    Azlyn Cato
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  • Love easy recipes.. this one is so simple and a Christmas treat!

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    Grab three simple ingredients and make these delicious Christmas Pretzels. Great for the holiday season.

    Christmas Pretzels

    ❤️WHY WE LOVE THIS RECIPE

     Make these quick and easy little treats in no time for a sweet-and-salty snack your friends and family will love.  They look so good along with all your other Christmas goodies when you put them out.  You will only need three ingredients to make Christmas pretzels.  They keep well in an airtight container in a cool place.  Add these treats to your Christmas list of snacks and candies.

    SWAPS & ADDITIONS

    You can use any type of baking chips in this recipe—vanilla, butterscotch, peanut butter, etc. You can decorate with all kinds of sprinkles and get really creative. This is a super simple and super versatile recipe. Have fun with it!

    ⭐TIP

    Add the sprinkles before the chocolate dries; that way, they stick. If you wanted to add a drizzle of red or green icing, you would want to let the chocolate dry first.

    OTHER DELICIOUS CHRISTMAS RECIPES

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    Christmas Pretzels

    Anne Walkup

    These easy Christmas Pretzels are only 3 ingredients. They are a wonderful easy gift!

    Prep Time 10 minutes

    Cook Time 10 minutes

    Total Time 20 minutes

    Course candy

    Cuisine American, southern

    • Pretzels large, small or assorted
    • Chips You can use chocolate chips, vanilla, butterscotch, peanut butter or whatever you like
    • Christmas sprinkles green and red

    • Melt 1 cup of your favorite chocolate chips or any other kind of chips in a microwave bowl for about 1 1/2 minutes or until melted and when stirred becomes smooth.

    • Put 2 or 3 pretzels in the melted chocolate at a time, turn with a wooden spoon and put on foil or parchment paper.  Sprinkle on decorations before chocolate hardens.

    • Put in a cool place for 15 to 20 minutes.  You can make as many or few as you like.

    Keyword Christmas pretzels

    Let us know by commenting below!

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    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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    Anne Walkup

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  • Grab some apples and your favorite spices and make this easy cobbler.

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    ❤️WHY WE LOVE THIS RECIPE

    We love a good apple dessert and this one is a great one! It’s simple to make in an iron skillet but you could also make it in an a 2 quart baking dish. This is a versatile dish since we added in some great spices but you could mix it up and make it your own. You can also use any apples you like in this dish.

    SWAPS & ADDITIONS

    We used cinnamon, cloves and nutmeg in this dessert but you can easily switch that up. Add in some allspice or top it with cinnamon sugar if you like. Caramel sauce is always a good addition too! Some people love cheese on apple cobbler, so if you are one of those, then definitely add it to this one.

    Apple CobblerApple Cobbler

    OTHER DELICIOUS APPLE RECIPES

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    Spiced Apple Cobbler

    Judy Yeager

    This spiced apple cobbler has all the wonderful seasonings that go with apples. Made in an iron skillet or a 2 quart baking dish and comes together quickly.

    Prep Time 15 minutes

    Cook Time 45 minutes

    Total Time 1 hour

    Course Cobbler, Dessert

    Cuisine American

    • 6 to 8 cups apples peeled and chopped (I used 8 small Gala apples)
    • 3/4 cup brown sugar
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon nutmeg

    Topping for chopped apples:

    • 1 1/3 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 3/4 cup white granulated sugar
    • 1/2 cup evaporated milk could use regular milk
    • 4 tablespoons butter melted
    • 1 teaspoon vanilla extract
    • 1 egg

    • Whisk together the brown sugar, cinnamon, cloves and nutmeg in a bowl. Toss the chopped apples in the sugar and spice mixture. Add apples to the bottom of a 10 inch iron skillet or 2 quart baking dish.

    • Whisk together the flour, baking powder, salt and sugar in a bowl. Stir in milk, butter, vanilla extract and egg. Spread over apples in dish. Bake in preheated 350 degree oven 45 to 50 minutes until crust is done and brown on top. Serve with ice cream or whipped cream on top.

    I usually sprinkle on some extra cinnamon before cooking just because my family loves it and cannot get enough of it. You could sprinkle some cheese on the apples before adding the topping if you like cheese but we like it as stated above and it is one of our favorites.

    Keyword Spicy Apple Cobbler

    Let us know by commenting below!

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    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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    Judy Yeager

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  • Heavenly soft cookies you’ll love! These are a southern favorite!

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    These delicious Southern Pecan Cookies are perfect for any occasion. We especially love them during the holiday season.

    Southern Pecan Cookies

    ❤️WHY WE LOVE THIS RECIPE

    These cookies have such a wonderful flavor and they are easy to make. The sour cream really gives them a soft center and the pecans are perfect. We love to make these during the holiday season but they are delicious year round. Add these to your dessert table anytime and they also make a great gift. If you like soft cookies, these are the ones to make!

    SWAPS & ADDITIONS

    If you are not a nut fan or have an allergy you can add mini chocolate chips to the batter. These would also be great with sprinkles on them or any decoration when you take them out of the oven.

    Southern Pecan CookiesSouthern Pecan Cookies

    ⭐TIP

    These keep very well in an air tight container and can definitely be made in advance. We make them for our gift bags each Christmas and they are always a hit!

    OTHER DELICIOUS COOKIES

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    Southern Pecan Cookies

    Anne Walkup

    Southern sour cream pecan cookies are good anytime and wonderful for the holidays.

    Prep Time 15 minutes

    Cook Time 15 minutes

    Total Time 30 minutes

    Course Cookies

    Cuisine American

    • 1/2 cup oil I use Canola
    • 2 eggs
    • 1 cup sugar
    • 1/2 teaspoon vanilla flavoring
    • 1/2 cup sour cream
    • 2 1/2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon baking soda
    • 1 cup pecan pieces

    Topping

    • 1/4 cup sugar
    • 1/4 teaspoon cinnamon

    • In a large mixing bowl whisk together the oil, eggs, sugar, vanilla and sour cream. Add flour, baking powder, salt, and soda and mix well with a large spoon. Fold in pecans. In a smaller bowl mix the sugar and cinnamon for the topping. Batter will look like cake batter. 

    • Drop by tablespoon full onto a very lightly sprayed cookie sheet. Sprinkle a pinch of the sugar and cinnamon topping on each cookie. Bake in a preheated 350 degree oven 15 to 20 minutes. Makes about 2 1/2 dozen depending on the size you make the cookies.

    These cookies make about 2.5 dozen, so I set the servings at 8 since most people have about 4 cookies. 

    Let us know by commenting below!

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    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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    Anne Walkup

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  • Sip or Scream: Houston’s Best Halloween Bites and Events – Houston Press

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    Overview:

    We take a look at the Houston’s best Halloween food and drink happenings.

    It’s officially spooky season in Houston, and the city’s best bars and restaurants are conjuring up festive bites, creepy cocktails and ghoulishly good parties all month long. From pumpkin spice espresso martinis and blood-red cocktails to killer costume parties and even some Dia de los Muertos action, here’s where to eat, drink and celebrate spooky season across the city.

    Betelgeuse Betelgeuse, 2101 Washington, 4500 Montrose

    The fun-loving pizza and cocktail bar gets very into the Halloween spirit with decor and a featured cocktail menu. Highlights include the Pumpkin Spice Espresso Martini, Monster Smash, and Blood-Soaked Nightmarish Hellscape, available in 10- or 20-ounce servings. 

    Black Lagoon Pop-Up, 2910 McKinney

    Spooky season means that Nickel City will once again transform into acclaimed Halloween pop-up Black Lagoon, rocking a darkly immersive atmosphere and brand-new cocktail menu from October 1–31. 

    Brasserie 19, 1962 West Gray

    Brasserie 19’s Halloween weekend is back with two days of chic celebrations. On Saturday, October 25 from 7 p.m. to 1 a.m., “The Haunting of Versailles” offers Marie Antoinette–inspired opulence, couture costumes and Moët Hennessy cocktails. On Sunday, October 26 from 12:30 to 4:30 p.m., “Le Spectacle de Merde” continues with a high-energy day-after brunch, DJ GFunk, Campari cocktails, and seasonal brunch specials. Reservations recommended.

    Brennan’s of Houston, 3300 Smith

    Brennan’s hosts a Witchy Brunch on Friday, October 31 from 10 a.m. to 2 p.m., inviting guests to don witchy attire and gather their covens for a festive Halloween feast. Reservations are recommended; $35 per person, plus tax and gratuity.

    Brenner’s on the Bayou, 1 Birdsall

    Brenner’s hosts “Boo on the Bayou” on Friday, October 31 starting at 5 p.m., featuring a live DJ, signature cocktails, late-night bites and a costume contest with prizes including a night at The Post Oak Hotel, dinner for four at Grotto and happy hour for six at Cadillac Bar. Free admission; reservations recommended.

    Caracol, 2200 Post Oak

    Get into the Halloween spirit at Caracol’s Noche de Brujas Party on Friday, October 31 from 7 to 11 p.m., featuring passed bites, food and dessert stations, a live DJ, and a costume contest with prizes. Each $85 ticket includes four specialty cocktails. 

    Coltivare, 3320 White Oak

    Executive chef Ryan Pera is bringing a childhood tradition to White Oak with fresh-baked sourdough pretzels available for diners October 30–November 1, featuring Italian-inspired dips like Mostarda and Pecorino beer cheese. On Halloween night, Pera and the crew are preparing a pretzel stand for passing families to enjoy.

    The Cursed Cauldron, 2031 Westcreek 

    Halloween pop-up The Cursed Cauldron has found a permanent home at Botonica, running  through November 2. Guests can explore multiple immersive realms while sipping apothecary-inspired cocktails like Coven’s Calling and Lilith’s Lullaby. Weekly activations include Movie Night with Pumpkin Paint & Sip, Tarot Tuesdays, Bewitched Burlesque and Saturday witch-craft classes. Reservations recommended via OpenTable. 

    Emma Jane, 1226 West Clay

    The teahouse hosts a Murder Mystery Dinner on Sunday, October 26 with seatings at 3:30 p.m. and 6:30 p.m. Guests enjoy a three-course Paris Opera–themed Masquerade of Shadows, interactive gameplay with secret character roles and prizes for Best Detective and Best Costume. Tickets are $125 per person plus taxes and fees; reservations on OpenTable.

    Endless Bummer, 4500 Montrose

    This gothic tiki speakeasy is transforming into The Haunted Luau for October, serving spooky cocktails like the Be Still My Heart, Doomscroller and Pumpkinhead, each $19. Expect over-the-top Halloween vibes and tiki twists.

    Feges BBQ Spring Branch, 8217 Long Point

    Feges BBQ hosts its annual Halloween Spooktacular on Wednesday, October 29 from 5 to 8 p.m. The family-friendly event features a haunted house, costume contest with prizes at 6:45 p.m., candy giveaways, free kids’ meals and half-off select wine for adults. No reservations required.

    Goode Company Kitchen & Cantina, 2002 West Gray

    Goode Company hosts a ticketed Halloween soirée on Friday, October 31 from 7 p.m. to midnight, transforming its River Oaks cantina into a moody, candlelit haunt. Guests can enjoy  live mariachi, a DJ, costume contests and door prizes, plus elevated bites like lechoncito tacos and duck tinga memelas alongside craft cocktails including the Damn Goode Margarita and Flor de Muerto. General admission is $50, VIP tables available; 21+ with wristband required.

    Heights & Co., 1343 Yale

    Step into HalloweenTown with spooky-themed movies, a decadent S’mores Board and playful cocktails like the Blood Bag Cosmo, Grave Digger Espresso Martini and Witches Brew Margarita. Seating is limited, so reservations via Resy are recommended.

    Hungry’s, multiple locations

    This Halloween, kids in costume eat free at Hungry’s, with family-friendly seasonal specials at locations in Rice Village, 2356 Rice, Memorial/NextDoor, 14714 Memorial, and Spring Branch, 5750 Woodway. Adults can join the Halloween Party at NextDoor Memorial at 7 p.m. for themed cocktails, a DJ and costumes.

    Jethro’s Cocktail Lounge, 95 Tuam 

    All October, Jethro’s transforms into Dead Man Manor, a Victorian Gothic Halloween pop-up with themed décor, seasonal cocktails and nightly events from singles mixers and karaoke to movie nights and Tarot Tuesdays. The month culminates with a Halloween Bash on October 30–31, featuring DJs, dancing and festive drinks, followed by a Día de Los Muertos celebration November 1–2 with a community ofrenda. All events are free and open to the public.

    The Marigold Club, 2531 Kuester

    The Marigold Club goes full spooky-chic this Halloween on October 31 at 5 PM. Dress to impress for the costume contest, sip on seasonal cocktails, and soak up a night of playful frights and festive surprises.

    Messina Hof, 4545 Old Reliance

    Over in Bryan, Messina Hof celebrates the season with two spine-tingling experiences on Friday, October 31. Join the “Murder Mystery Dinner: Chamber of Screams” from 6:30 to 9:30 p.m. for an interactive whodunit paired with a Halloween buffet and wine. Or, take the “Spooky Cellar Tour” from 6 to 7:30 p.m., featuring ghost stories, four wine tastings, and a souvenir glass—costumes encouraged. Tickets required for both events.

    Montrose Cheese & Wine, 1618 Westheimer

    The cheese and wine shop is inviting guests to bring their pups in costume for the annual dog costume contest, running from Friday, October 24, through Halloween at 5 p.m. The winner, announced on Halloween, will take home a 6-pack of wine plus a bag of Olympia Provisions dog treats for their furry friend.

    Októ, 888 Westheimer
    Októ hosts its first-ever Vampire Ball this Halloween with a DJ spinning at 8 p.m. and a lively, costume-friendly party atmosphere. Guests can sip on spooky-themed cocktails and enjoy dinner with regular reservations.

    Picos, 3601 Kirby 

    Picos celebrates Día de los Muertos with its 2nd Annual H-Town Agave Fest on Saturday, November 1 from 4 to 8 p.m., featuring tequila tastings, cocktails, a DJ, street foods from tacos to elote, face painting and more. The Ofrenda has returned for guests to honor loved ones with photos, and Picos will remain open through the end of the year with more festive events.

    Pier 6 Seafood & Oyster House, 113 6th

    Pier 6 brings back its epic Halloween bash on Friday, October 31, rocking spooky décor, all-night happy hour, candy for kids, beats by DJ Ebonix and a cash prize for the best costume. The themed bash is family-friendly and reservations are strongly encouraged.

    Pizaro’s Pizza, 11177 Katy Freeway, 1000 West Gray

    Pizaro’s is getting spooky with Halloween treats like the Triple Treat Monster Cannolis ($8) and the savory Nightmare on Gray Street white pizza ($24 medium/$34 large). Both locations will serve Halloween specials through October 31.

    Zanti Cucina Italiana, 1958 West Gray

    Zanti celebrates Halloween with themed cocktails and events all month. Pre-Halloween Brunch is Saturday, October 18 from 11 a.m. to 3 p.m., and the “Midnight in Milan” party follows Saturday, October 25 from 9 p.m. to 2 a.m., featuring roaming entertainers, signature cocktails and a costume contest. Reservations recommended.

    This article appears in Jan 1 – Dec 31, 2025.

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    Brooke Viggiano

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  • Love apple pie? You will love this muffin!

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    If you are a fan of Apple Pie, you will want to give these delicious muffins a try! They are easy and fantastic with a cup of coffee.

    ❤️WHY WE LOVE THIS RECIPE

    We love a good muffin, and these are great with the apple pie filling. Then you add the pecans and all the delicious spices, and you have a delightful treat! These muffins are super versatile and keep well in an airtight container. They make about 18 muffins!

    SWAPS & ADDITIONS

    These muffins could be made with any pie filling. You could also add raisins to the muffins and top these with a little brown sugar too. If you are not a fan of the spices, simply switch them up. You can use pecans, walnuts or no nuts at all. Top these with a basic powdered sugar glaze if you like. You can freeze these muffins.

    Apple Pie MuffinsApple Pie Muffins

    ⭐TIP

    I keep these in the refrigerator or a cool place. They would be great warmed up with ice cream too. You can freeze these.

    OTHER DELICIOUS RECIPES

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    Apple Pie Muffins

    Judy Yeager

    These are delicious and make a wonderful breakfast on the go. The apple pie filling makes this treat super simple to make.

    Prep Time 10 minutes

    Cook Time 25 minutes

    Total Time 35 minutes

    Course bread, Breakfast

    Cuisine American

    • 1 21 ounce can apple pie filling (I use Duncan Hines Original Country Apple Pie Filling)
    • 2 cups all-purpose flour
    • 1/2 cup white granulated sugar
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking soda
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • 1 teaspoon vanilla extract
    • 1 1/2 cups buttermilk
    • 3 tablespoons butter melted
    • 2 eggs
    • 1 cup nut pieces Optional

    • In a large bowl whisk together the flour, sugar, salt, baking soda, baking powder, and cinnamon. Add the vanilla extract, buttermilk, melted butter and eggs. Mix well with a spoon.

    • Spray a 12 cup muffin tin, add about 1/4 cup batter to each cup. Drop about 1 tablespoon of the apple pie filling into the batter. Sprinkle nuts on top. Bake in a preheated 375 degree oven 25 to 30 minutes until brown on top.

    • This recipe makes around 18 muffins.

    You can make these with about any kind of pie filling. They keep well and easily reheat in the microwave. I refrigerate any leftover. We love the filling “oozing” out of the muffins. You could add raisins along with the nuts and you could sprinkle a little brown sugar and cinnamon on top before baking.

    Keyword Apple Pie Muffins

    Let us know by commenting below!

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    Judy Yeager

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  • This Amish dessert is a winner!

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    This Amish Brown Sugar Dumpling recipe is one your family will love. It’s a wonderful dessert!

    ❤️WHY WE LOVE THIS RECIPE

    This recipe for Amish Brown Sugar Dumplings is adapted from a recipe in a very old Amish cookbook I’ve had for years. I have added a few ingredients and used a little less sugar. It’s delicious and a wonderful dessert. We love it topped with ice cream, but whipped cream would be great too.

    SWAPS & ADDITIONS

    The Amish recipe I have does not call for the cinnamon, raisins, nuts or vanilla extract. Their recipes very often do not show exact measurements either. You can experiment with this and leave out what you don’t like, etc. The recipe above is the way I make it for my family. If you are not a fan of raisins, leave those out, too, or use craisins instead. Switch up the pecans for walnuts.

    Amish Brown Sugar Dumplings Amish Brown Sugar Dumplings

    ⭐TIP

    These dumplings are great reheated in the microwave or even served cold. If you like brown sugar you will love this delicious dessert.

    OTHER DELICIOUS AMISH RECIPES

    Front Porch Life Magazine

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    ✔️ 3 new 2025 editions
    ✔️ 3 more to come
    All filled with old-fashioned recipes, heartfelt stories, Southern charm and much more!

    Amish Brown Sugar Dumplings

    Anne Walkup

    This is an Amish recipe that my family loves. Perfect dessert for any occasion.

    Prep Time 20 minutes

    Cook Time 30 minutes

    Total Time 50 minutes

    Course Dessert

    Cuisine American

    Batter Ingredients:

    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 cup white granulated sugar
    • 1/2 teaspoon ground cinnamon
    • 1/2 cup chopped pecans or walnuts
    • 1 cup raisins
    • 2 tablespoons butter softened
    • 1 cup milk

    Syrup Ingredients:

    • 1 1/2 cups brown sugar
    • 2 cups water
    • 1 tablespoon butter
    • 1 teaspoon vanilla extract

    • In a large mixing bowl whisk together the flour, baking powder, sugar and cinnamon. Stir in the nuts and raisins. Cut in the softened butter. Add milk and stir. The dough should come together in kind of a large ball. It should all be wet but not real sticky.

    • Next, combine the syrup ingredients except for the vanilla extract in a pot on top of the stove and bring to a boil. Remove the syrup, stir in the vanilla extract and pour into a 9 x 13 baking dish.

    • Drop spoonfuls of the batter on top of the hot syrup. Bake in a preheated 350 degree oven 30 to 35 minutes until the batter is done on top

    The Amish recipe I have does not call for the cinnamon, raisins, nuts or vanilla extract. Their recipes very often do not show exact measurements either. You can experiment with this and leave out what you don’t like, etc. The recipe above is the way I make it for my family.

    Keyword Amish Brown Sugar Dumplings

    Let us know by commenting below!

    Follow us on Pinterest!

    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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    Anne Walkup

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  • No Eggs? No Problem! These Eggless Pancake Recipes Are Soft, Fluffy, and Family-Approved

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    No eggs? No problem! As an allergy mom with over 12 years of egg-free experience, I know how disappointing it can feel when your favorite breakfast is suddenly off-limits. That’s why I’ve tested these Eggless Pancake Recipes until they are perfectly soft, fluffy, and totally foolproof. Whether you’re dealing with an egg allergy or just ran out of eggs, these recipes prove that everyone can enjoy a stack of warm, comforting pancakes — no eggs required.

    Mornings in my house almost always start with pancakes — it’s our little weekend tradition. But when my daughter was diagnosed with an egg allergy, I remember thinking, there goes our pancake mornings. Spoiler alert: they came back even better! The truth is, you don’t need eggs to make pancakes that are soft, fluffy, and full of flavor. With the right recipes, anyone can enjoy a stack that’s just as good (if not better!) than the traditional version.

    After years of testing, tweaking, and flipping countless batches, I’ve created pancake recipes that are every bit as soft, fluffy, and golden as the classic kind — just without the eggs. These are the recipes I make for my family, and now I’m sharing them with you so that no one has to miss out on that cozy weekend ritual.

    That’s why I’m so excited to share this special collection of Eggless Pancake Recipes with you. From classic, chocolate chip pancakes to seasonal twists and allergy-friendly variations, there’s something here for every kind of morning. Whether you’re cooking for little ones, managing food allergies, or simply forgot to buy eggs, these recipes prove that an eggless breakfast can still be easy, comforting, and oh-so satisfying. Grab your griddle — your new family favorites are waiting… prepare the butter, syrup, or a good old Chocolate Hot Fudge Sauce to create good memories!

    A stack of pancakes with butter on top, being drizzled with syrup, served on a white plate with a cup of coffee in the background.

    Classic Fluffy Eggless Pancakes

    These eggless pancakes really do taste like the real thing! Fluffy, easy, and quick to make, require just a few simple ingredients, and are freezer-friendly…. definitely a breakfast winner!

    a stack of easy banana pancakes made with no egg cut showing their fluffy interior texture.

    Fluffy & Easy Banana Pancakes (No Egg – No Sugar)

    These Easy Banana Pancakes, made with no eggs or sugar, are light, fluffy, and delicious! Quick to make with simple ingredients and perfect for meal prep.

    maple syrup poured over a stack of eggless lemon Ricotta pancakes

    Eggless Lemon Ricotta Pancakes

    A delightful twist to a delicious breakfast, these Eggless Lemon Ricotta Pancakes are perfect for any morning when you want something different, flavorful, easy to make, and yummy. 

    A stack of thick pancakes topped with glazed pecans and drizzled with syrup, served on a white plate with additional pecans around.

    Easy Pumpkin Pancakes (Egg-Free & Dairy-Free)

    These Easy Pumpkin Pancakes are thick, fluffy, and deliciously spiced—basically like having a slice of pumpkin pie, but in pancake form!

    Easy Eggless Chocolate Chip Pancakes | Mommy's Home Cooking

    Easy Eggless Chocolate Chip Pancakes

    This Easy Eggless Chocolate Chip Pancakes recipe makes light and fluffy pancakes that are great for breakfast or brunch.

    A stack of Eggless Protein Pancakes (Fluffy & Tasty) topped with butter is served with blueberries and strawberries, with a fork holding a sliced piece. Syrup and more pancakes are visible in the background.

    Eggless Protein Pancakes (Fluffy & Tasty)

    Getting enough protein at breakfast can feel tricky when you can’t rely on eggs—that’s why I created these Egg-Free Protein Pancakes!

    five eggless red velvet pancakes with cream cheese topping and a strawberry on a plate.

    Fluffy Red Velvet Pancakes (No Eggs)

    These Fluffy Red Velvet Pancakes (No Eggs) are as delicious as they are cute! Made in a flash with just a few pantry staples, these festive pancakes will for sure bring a smile to your loved ones’ faces!

    two egg free blueberry pancakes on a plate

    Easy Eggless Blueberry Pancakes

    These Eggless Blueberry Pancakes are most definitely not a weekend-only treat!

    Whole Wheat Pancakes stack with fresh blueberries on top on a plate with maple syrup being poured.

    Fluffy Whole Wheat Pancakes (No Eggs – No Sugar)

    These Fluffy Whole Wheat Pancakes are easy to make, delicious, and satisfying!

    Eggless Sheet-Pan Pancakes slices on a plate

    Easy Eggless Sheet-Pan Pancakes

    These Eggless Sheet-Pan Pancakes are perfect to feed a crowd without standing around in your kitchen all morning flipping pancakes!

    two Eggless Blueberry Pancake Muffins stack with maple syrup on the side.

    Eggless Pancake Muffins (Fluffy & Easy)

    hese Eggless Pancake Muffins are the perfect grab & go breakfast that tastes delicious, is fun to make, and totally customizable to your taste.

    A plate of golden Egg-Free Protein Waffles topped with banana slices and chocolate chips is drizzled with syrup. A banana and a jar of syrup are in the background. The scene is bright and inviting.

    Keep your mornings stress-free!

    Explore more easy, egg-free breakfast recipes

    from muffins to waffles, all allergy-friendly and family-approved!

    Two slices of Air Fryer Eggless French Toasts topped with powdered sugar, butter, strawberries, and blueberries on a plate, served with extra berries, syrup, and additional toast in the background.

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    Oriana Romero

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  • Cozy Eggless Apple Cinnamon Scones – Buttery, Tender, and Perfect for Fall Mornings

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    These Eggless Apple Cinnamon Scones are tender, buttery, and filled with cozy fall flavors in every bite. After years of adapting recipes for my egg-free kitchen, I can promise these scones don’t taste like a “workaround”—they’re just plain delicious. Made with simple ingredients you probably already have, they bake up golden with crisp edges and soft centers that are perfect for sharing. Enjoy them warm with coffee or pack them up for a sweet afternoon treat—either way, they’re a taste of autumn comfort everyone can enjoy.

    Oriana’s Thoughts On The Recipe

    Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

    The moment apples show up at the farmers’ market, I know it’s time for these scones. The smell of cinnamon and baked apples drifting from the oven is enough to make my whole family gather in the kitchen. When my kids were little, I started re-creating our favorite bakery treats without eggs, and this scone recipe quickly became one of our fall traditions.

    I still remember pulling out the first test batch and seeing those golden edges and little apple pockets peeking through. My kids devoured them before they even cooled, and I knew I had something special. That’s the joy of this recipe—it’s simple, safe, and feels just as cozy and indulgent as anything you’d pick up at a café, only made right at home.

    Why You’ll Want to Try My Recipe

    • Inclusive baking made simple: No eggs, no fuss—just safe and delicious scones everyone at the table can enjoy.
    • Cozy fall flavors: Sweet apple chunks and a swirl of cinnamon sugar make every bite taste like autumn.
    • Everyday ingredients: You don’t need anything fancy—just pantry basics and a couple of fresh apples.
    • Bakery-style at home: Crisp edges, tender centers, and that optional glaze drizzle take these over the top.
    • Customizable: Add nuts, raisins, or a glaze drizzle to make them your own.
    • Family-tested & approved: After plenty of trial runs (and happy taste-testers), this recipe is foolproof.
    oriana's signature.oriana's signature.

    Ingredients You’ll Need, Substitutions & Notes

    Top-down view of baking ingredients in bowls and on a white surface, including flour, yogurt, vanilla, baking powder, salt, milk, cinnamon, nutmeg, brown sugar, applesauce, apples, butter, and coarse sugar.Top-down view of baking ingredients in bowls and on a white surface, including flour, yogurt, vanilla, baking powder, salt, milk, cinnamon, nutmeg, brown sugar, applesauce, apples, butter, and coarse sugar.

    Scroll down to the recipe card for all the details, including measurements and instructions.

    For the Scones:

    • All-Purpose Flour: The base of the scones, giving them structure and that classic crumb. For a slightly heartier texture, you can replace part of the flour with whole wheat flour.
    • Brown Sugar: Adds sweetness and a touch of molasses flavor that pairs beautifully with cinnamon and apples.
    • Baking Powder: Helps the scones rise, giving them a nice lift and tender texture.
    • Ground Cinnamon: The star spice! It adds warmth and coziness to every bite.
    • Ground Nutmeg: A small amount enhances the cinnamon and rounds out the fall flavors.
    • Salt: Balances the sweetness and brings out all the flavors.
    • Unsalted Butter: Creates those buttery, flaky layers we all love in scones. Make sure it’s cold when mixing.
    • Fresh Apple: Adds natural sweetness, a pop of moisture, and little juicy bites in the dough. Choose a crisp variety like Honeycrisp or Granny Smith.
    • Plain Yogurt: Keeps the scones moist and tender. It also adds a slight tang. You can use Greek yogurt for extra richness.
    • Unsweetened Apple Sauce: Acts as an egg replacer, keeping the scones soft without making them dense.
    • Pure Vanilla Extract: Enhances the flavors and adds a touch of sweetness.

    For the topping:

    • Coarse Sparkling Sugar: Gives the scones that bakery-style crunch on top.
    • Ground Cinnamon: Adds an extra pop of flavor to the topping.
    • Milk: Helps the topping stick and gives the crust a lovely golden finish.

    This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
      • Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
      • Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
      • Milk: You can use your favorite non-dairy milk, like soy or oat milk.
    • Wheat/Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend. The texture may be slightly more delicate, but still delicious.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

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    Step 1 – Prep the baking sheet

    Line a baking sheet with parchment paper and set it aside. This way, you’ll be ready once the dough is shaped.

    Step 2 – Mix the dry ingredients

    • A glass bowl filled with a mound of white flour sits on a white surface.A glass bowl filled with a mound of white flour sits on a white surface.
      In a big bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt. This is your scone base.

    Step 3 – Cut in the butter and add apples

    Step 4 – Mix the wet ingredients

    • A clear glass bowl filled with creamy white sauce, placed on a white textured surface.A clear glass bowl filled with creamy white sauce, placed on a white textured surface.
      In a small bowl, whisk together the yogurt, applesauce, and vanilla until smooth.

    Step 5 – Bring the dough together

    • A glass bowl containing dry crumbly ingredients with a well in the center filled with a liquid mixture, set on a white surface.A glass bowl containing dry crumbly ingredients with a well in the center filled with a liquid mixture, set on a white surface.
      Make a little well in the middle of the flour mix and pour in the wet mixture.
    • A glass bowl filled with cookie dough and a spatula resting inside, on a white surface.A glass bowl filled with cookie dough and a spatula resting inside, on a white surface.
      Use a fork to gently stir until it comes together into a dough.

    Step 6 – Shape the dough

    Step 7 – Preheat the oven

    While the scones chill, heat your oven to 400°F (200°C).

    Step 8 – Bake

    • Eight triangular slices of cheesecake, each topped with a dusting of cinnamon, are arranged on a parchment-lined baking sheet.Eight triangular slices of cheesecake, each topped with a dusting of cinnamon, are arranged on a parchment-lined baking sheet.
      Transfer the chilled scones to the prepared baking sheet.
    • Eight triangular pieces of baked bread, spaced evenly on a parchment-lined baking sheet.Eight triangular pieces of baked bread, spaced evenly on a parchment-lined baking sheet.
      Bake the scones for 18–20 minutes, until they’ve risen and the bottoms are lightly golden. Let them cool on a wire rack before digging in.

    Step 9 – Serve

    Slices of glazed apple cake arranged on parchment paper, with fresh green apples, apple slices, a bowl of brown sugar, and a napkin nearby evoke the cozy aroma of Eggless Apple Cinnamon Scones.Slices of glazed apple cake arranged on parchment paper, with fresh green apples, apple slices, a bowl of brown sugar, and a napkin nearby evoke the cozy aroma of Eggless Apple Cinnamon Scones.

    If desired, drizzle with a simple sugar glaze, apple butter, or caramel sauce. Enjoy!

    Recipe Tips For Success

    ➤ Potential Recipe Challenges & Pro Tips:

    • The dough feels too sticky: Sometimes apples release more moisture, making the dough harder to handle. Pro Tip: Lightly flour your hands and work surface, but don’t add too much extra flour or the scones will turn dense. Chill the dough for 10 minutes before shaping if it feels too soft.
    • The butter melts too quickly: Warm butter won’t create the flaky layers that make scones so good. Pro Tip: Cut the butter into cubes and freeze for 5 minutes before mixing. Work quickly to keep everything cold.
    • The scones don’t rise much: Overworking the dough can make them tough. Pro Tip: Mix until just combined. It’s okay if the dough looks a little shaggy—those uneven bits help create flaky layers.
    • The scones turn out dry: Too much flour or overbaking can make scones crumbly. Pro Tip: Measure flour with the spoon-and-level method, and bake just until the edges are golden and the center feels set.
    • When making scones, cold Ingredients are Key! Make sure your butter and cream are as cold as possible.
    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • For optimal results, chill your butter in the freezer for 15 minutes to an hour before starting this recipe. Cutting the frozen butter into the dry ingredients will produce crumbs. These crumbs are crucial for achieving scones with a flaky center while keeping the edges crumbly and crisp.
    • Cut the Butter into the Flour! Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. This helps create the flaky layers.
    • Avoid over-mixing the dough. Too much stirring will toughen your scones.
    • Handle the dough gently. Pat the dough into a circle and cut it into wedges. Avoid kneading or handling the dough too much to keep the scones light and tender.
    • Don’t skip the chilling time. This extra step allows the dough to firm up a little and allows the scones to bake much better.
    • Know Your Oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
    Eggless Apple Cinnamon Scones, sliced and topped with white icing, are arranged on a white textured surface, with fresh apple slices nearby.Eggless Apple Cinnamon Scones, sliced and topped with white icing, are arranged on a white textured surface, with fresh apple slices nearby.

    Variations & Additions

    • Add a handful of chopped pecans or walnuts for extra crunch.
    • Swap the apples for pears for a fun twist.
    • Mix in dried cranberries or raisins for a festive touch.

    Storage and Freezing Instructions

    Storing: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 3 days. I don’t recommend refrigerating, but you may freeze completely cooled scones tightly wrapped in an airtight container for up to 2 months.

    Freeze unbaked scone dough wedges or rounds on a plate or baking sheet for 1 hour, or until they are relatively frozen. Then, place them in a single layer in a freezer-friendly bag or container. Freeze for up to 2 months. Ready to eat them? Bake from frozen, adding a few minutes to the bake time in the recipe below.

    Frequently Asked Questions

    Two eggless apple cinnamon scones stacked on top of each other, topped with a drizzle of white icing, with more scones blurred in the background.Two eggless apple cinnamon scones stacked on top of each other, topped with a drizzle of white icing, with more scones blurred in the background.

    Try These Scone Recipes Next!

    Recipe Card

    A close-up of Eggless Apple Cinnamon Scones, sliced and drizzled with white icing, with green apple slices and a whole green apple in the background.A close-up of Eggless Apple Cinnamon Scones, sliced and drizzled with white icing, with green apple slices and a whole green apple in the background.

    Eggless Apple Cinnamon Scones

    Oriana Romero

    These Eggless Apple Cinnamon Scones are buttery, tender, and full of cozy fall flavor. Made with simple pantry ingredients, they bake up golden with crisp edges and soft centers that feel like a café treat—only egg-free and easy to make at home. Perfect with coffee or as an afternoon snack, they’re pure autumn comfort.

    Prep Time 15 minutes

    Cook Time 20 minutes

    Chilling Time: 30 minutes

    Total Time 1 hour 5 minutes

    Servings 8 scones

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    • Line a large cookie sheet with parchment paper. Set aside.

    • In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.

    • Add the cold diced butter and, using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. Stir in the chopped apples; mix to incorporate.

    • In a separate small bowl, whisk with yogurt, applesauce, and vanilla extract until combined.

    • Create a small well in the center of the flour mixture. Pour the yogurt mixture into the well and stir with a fork until the dough comes together.

    • Turn the dough out onto a lightly floured surface, and with floured hands, work the dough into a rectangle as best you can. The dough will be sticky. If it’s too sticky, add 1-2 additional tablespoons of flour. Fold the dough in half over itself and gently flatten. Rotate the dough 90 degrees, fold it over itself, and flatten it again. Repeat this step 2 – 3 more times, taking care not to overwork the dough. Then, form the dough into a 1-inch-thick round. Cut into 8 wedges.

    • To make the topping: Stir together the coarse sugar and cinnamon. Brush each wedge with a little bit of milk and sprinkle with the topping. For the best texture and highest rise, freeze the scones for 30 minutes.

    • While the scones are chilling, preheat the oven to 400° F (200º C).

    • Bake for about 18 to 20 minutes or until risen, set in the centers, and slightly golden on the bottoms. Remove from oven and allow to cool down completely on a wire rack. Scones are best served warm with butter and/or jam (or even apple butter) if you like.

     
    Storing: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 3 days. I don’t recommend refrigerating, but you may freeze completely cooled scones tightly wrapped in an airtight container for up to 2 months.
     
    Freeze unbaked scone dough wedges or rounds on a plate or baking sheet for 1 hour or until relatively frozen. Then, place them in a single layer in a freezer-friendly bag or container. Freeze for up to 2 months. Ready to eat them? Bake from frozen, adding a few minutes to the bake time in the recipe below.
     
    Food Allergy Swaps:
    This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
      • Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
      • Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
      • Milk: You can use your favorite non-dairy milk, like soy or oat milk.
    • Wheat/Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend. The texture may be slightly more delicate, but still delicious.

     
    ➤ Potential Recipe Challenges & Pro Tips:

    • The dough feels too sticky: Sometimes apples release more moisture, making the dough harder to handle. Pro Tip: Lightly flour your hands and work surface, but don’t add too much extra flour or the scones will turn dense. Chill the dough for 10 minutes before shaping if it feels too soft.
    • The butter melts too quickly: Warm butter won’t create the flaky layers that make scones so good. Pro Tip: Cut the butter into cubes and freeze for 5 minutes before mixing. Work quickly to keep everything cold.
    • The scones don’t rise much: Overworking the dough can make them tough. Pro Tip: Mix until just combined. It’s okay if the dough looks a little shaggy—those uneven bits help create flaky layers.
    • The scones turn out dry: Too much flour or overbaking can make scones crumbly. Pro Tip: Measure flour with the spoon-and-level method, and bake just until the edges are golden and the center feels set.

     
    ➤ Recipe Tips:

    • Preheat the oven. Preheat it for at least 15 -20 minutes before you start, to give it plenty of time to reach the ideal recipe temperature.
    • Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
    • Cold ingredients are key: Cold butter and yogurt are key to achieving flaky scones. Keep them in the fridge until you’re ready to use them.
    • Apples: Use a firm variety like Granny Smith or Honeycrisp for the best results.
    • Butter: For optimal results, chill your butter in the freezer for 15 minutes to an hour before starting this recipe. Cutting the frozen butter into the dry ingredients will produce crumbs. These crumbs are crucial for achieving scones with a flaky center while keeping the edges crumbly and crisp.
    • Cut the butter into the flour: Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. This helps create the flaky layers.
    • Don’t overmix the dough: Overmixing can result in tough scones. Mix just until the ingredients are combined.
    • Handle the dough gently: Pat the dough into a circle and cut it into wedges. Avoid kneading or handling the dough too much to keep the scones light and tender.
    • Don’t skip the chilling time: This extra step allows the dough to firm up a little and allows the scones to bake much better.
    • Know your oven: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.

     
    ➤ Variations & Additions:

    • Add Some Nuts: Chopped walnuts or pecans would add a delightful crunch.
    • Glaze: For an extra touch of spices, add some cinnamon or apple pie spice to the glaze.
    • Swap the Apples: Try this recipe with pears or peaches for a seasonal twist.

     

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Calories: 352kcalCarbohydrates: 48gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 326mgPotassium: 133mgFiber: 2gSugar: 16gVitamin A: 487IUVitamin C: 1mgCalcium: 144mgIron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Breakfast

    Cuisine American

    Calories 352

    Keyword apple egg-free recipe scone

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    Oriana Romero

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  • Have 20 minutes? This is the recipe for you!

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    If you love simple recipes that really hit the spot, this broccoli cheese soup is easy and delicious!

    Broccoli Cheese Soup

    ❤️WHY WE LOVE THIS RECIPE

    We love easy recipes and this soup is simple. Comes together really quickly and has a great flavor. This soup is really versatile and one your family will love. It’s made with chicken broth and is really creamy. We use Velveeta, but you can switch it up; we’ve found that it melts really well.

    SWAPS & ADDITIONS

    You can switch out the cheese in this recipe to suit your taste. You can also leave out the onion and use onion powder instead if you prefer. You could also add cauliflower to this soup it you like. Want to add some protein? Add some rotisserie chicken!

    Broccoli Cheese SoupBroccoli Cheese Soup

    ⭐TIP

    For a hearty way to enjoy this soup, serve it in a bread bowl. Alternatively, you could top it with croutons for a little extra something, or even add chopped bacon too. Of course we love it with our fried cornbread.

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    OTHER DELICIOUS RECIPES:

    Broccoli Cheese Soup

    Anne Walkup

    This Broccoli Cheese Soup is super versatile and loaded with flavor and the best part is it comes together really quickly!

    Prep Time 10 minutes

    Cook Time 10 minutes

    Total Time 20 minutes

    Course Main Course, Soup

    Cuisine American

    • 2 cups chicken broth or 1 15 ounce can
    • 1 12 ounce bag frozen broccoli
    • 1/4 cup onion finely chopped
    • 1 teaspoon minced garlic
    • 1 medium carrot shredded
    • 2 tablespoons butter
    • 2 tablespoons all-purpose flour
    • 1 12 ounce can evaporated milk
    • 1 10 3/4 ounce can cream of chicken soup, undiluted
    • 8 ounces velveeta cheese cut in chunks or your favorite cheese.
    • 1/2 teaspoon black pepper
    • Salt to taste

    • In a microwave safe bowl or saucepan, combine the chicken broth, onion, carrot and broccoli.  Cook in the microwave for 8 minutes stirring after about 4 minutes.  Remove and set aside.

    • In a separate saucepan on low heat melt the butter stir in the flour.  Just like you were making gravy.  Slowly add the milk stirring constantly and the cream of chicken soup.

    • Have your cheese cut in chunks and add to the milk mixture.  Then add the broccoli mixture to this and continue cooking on low heat for 5 to 10 minutes.

    • Makes 8 to 10 cups.

    I don’t ever bring this to a boil, but just cook on low heat. 

    Keyword Broccoli Cheese Soup

    Let us know by commenting below!

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    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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    Anne Walkup

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  • If you love pumpkin and you love easy recipes.. this is the one

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    These easy cake mix pumpkin donuts are the perfect Fall treat! They come together quickly, and the caramel icing takes them to the next level.

    ❤️WHY WE LOVE THIS RECIPE

    If there is anything we love as a family, it is a donut, and these are the perfect Fall treat. Made with a cake mix, this recipe is even easier. Then, add our delicious caramel icing, and you are in heaven! We are big pumpkin fans and the spices in these are perfect. Add these to your recipe list and make them this Fall season. These donuts come together pretty quickly; you can make these in about 30 minutes.

    SWAPS

    You can switch out the seasonings in this if you prefer to add more pumpkin spice. You can also top this with a cream cheese frosting, just a powdered sugar glaze, or leave it off altogether. We love the caramel frosting. For a bit of sweetness, sprinkle some powdered sugar on top.

    ⭐TIP

    Remember, these are cake mix donuts, so they have a cake-like consistency, and the icing keeps them very moist. We store them in an airtight container and they are actually good, cold if you prefer to keep them in the refrigerator.

    OTHER DELICIOUS PUMPKIN RECIPES:

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    Cake Mix Pumpkin Donuts

    Judy Yeager

    These cake mix donuts are topped with a delicious caramel frosting. These are so easy to make and a perfect way to start the day.

    Prep Time 15 minutes

    Cook Time 12 minutes

    Total Time 27 minutes

    Course Breakfast

    Cuisine American, southern

    • 1 15.25 ounce package Betty Crocker Super Moist Yellow Cake Mix
    • 1 15 ounce can 100% pure pumpkin
    • 1 1/2 teaspoons ground cinnamon
    • 3/4 teaspoon ground ginger
    • 1/4 teaspoon allspice
    • 1/4 teaspoon ground nutmeg

    Caramel Frosting Ingredients:

    • 3/4 cup brown sugar
    • 4 tablespoons butter
    • 2 tablespoons milk
    • 1 teaspoon vanilla extract
    • 3/4 to 1 cup powdered sugar

    • Pour the pumpkin mix into a large mixing bowl and add the spices.  Stir with a spoon to mix well.  Add yellow cake mix and stir until all ingredients are wet.  Spray a donut pan with cooking spray.  My pan makes 12 medium sized donuts.

    • Spoon the mixture into the donut pan or could use a piping bag.  I just used a spoon.  I filled each cup almost full.  Bake in preheated 350 degree oven for about 12 minutes.

    • Remove from oven and let cool in donut pan for 10 minutes before removing.  This made 18 donuts for me.  Add frosting.

    Caramel Frosting Instructions:

    • Combine brown sugar, butter and milk in a saucepan on top of the stove until melted and starts to boil.  Remove and add vanilla extract and powdered sugar.  Stir well.  Drizzle or pour over cooled donuts.

    If frosting gets too thick just add more milk.  If too thin add more powdered sugar.

    Keyword Cake Mix Pumpkin Donuts

    Let us know by commenting below!

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    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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    Judy Yeager

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  • Thanksgiving Side Dishes

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    Everyone knows it’s the side dishes that make Thanksgiving dinner fabulous! From Southern cornbread dressing to giblet gravy, these classic Southern Thanksgiving side dishes will have your guests raving!

    ⭐Southern Thanksgiving Dressing Recipes

    It’s not a Southern Thanksgiving unless dressing is on the table! Many ask what the difference is between stuffing and dressing and it’s really simple. Stuffing is “stuffed” into the cavity of the turkey, where the dressing is cooked outside of the bird. In the South, you’ll hear most people use the term “dressing.”

    SOUTHERN CORNBREAD DRESSING-Our popular cornbread dressing is made with both cornbread and biscuits. Watch our Step by Step cooking video. Don’t forget that giblet gravy.

    SAUSAGE BISCUIT DRESSING-This southern dressing is made with biscuits and sausage. It’s moist and delicious! You can make our famous Cathead Biscuits a couple of days in advance to make this recipe.

    SAUSAGE RICE DRESSING-Rice is prevalent in the South, and this rice dressing is always a good holiday idea.

    ⭐Thanksgiving Potato Side Dishes

    Potatoes make a very popular side dish! Plus, you gotta have something to pour the gravy over.

    CREAMY MASHED POTATOES-Is it even Thanksgiving if mashed potatoes aren’t on the table? If you happen to have any leftovers, I highly recommend making these mashed potato biscuits or fried potato cakes.

    SWEET POTATO CASSEROLE-For many, Thanksgiving is the only time they eat sweet potatoes. This casserole has fantastic reviews.

    25 Southern Thanksgiving Side Dishes25 Southern Thanksgiving Side Dishes

    SWEET POTATO PONE-it’s made with sweet potatoes and molasses and is a traditional holiday food.  It can be served as a dessert or a side dish. We serve it as a side dish.

    ⭐Thanksgiving Vegetable Recipes

    Can’t forget the vegetables. Thanksgiving dinner wouldn’t be complete without a few vegetbale dishes.

    SOUTHERN BROCCOLI CASSEROLE-It’s definitely a staple! Probably one of the most popular side dishes for Thanksgiving.

    25 Southern Thanksgiving Side Dishes25 Southern Thanksgiving Side Dishes

    BEST GREEN BEANS– This recipe for green beans is super simple to make and always a hit. You can make these a day in advance too!

    EASY CORN CASSEROLE-This is a very popular Southern recipe. Plus, it’s a simple dish that always received wonderful reviews.

    GREEN BEANS AND POTATOES-you can never go wrong with this recipe.

    CORN PUDDING-This is an old-timey Southern dish that is popular for Thanksgiving. If you’ve never had corn pudding, it’s a must try.

    GARLIC CHEESE GRITS-Mom made these for every holiday when we were growing up. It’s definitelya classic southern side dish.

    25 Southern Thanksgiving Side Dishes25 Southern Thanksgiving Side Dishes

    SOUTHERN PEA SALAD-this classic dish is always a favorite!

    25 Southern Thanksgiving Side Dishes25 Southern Thanksgiving Side Dishes

    ⭐Thanksgiving Fruit Side Dishes

    STRAWBERRY PRALINE SALAD-A good fluff salad is a must for the holidays! This strawberry praline salad is SO GOOD!

    EASY CRANBERRY SALAD-just three ingredients and one of our most popular holiday recipes. If you love this one you may also love this Cranberry Celebration Salad!

    PINEAPPLE CASSEROLE-this is a very popular southern side dish. If you’ve never had it, you gotta try it.

    PISTACHIO SALAD AKA WATERGATE SALAD-it’s definitely an old fashioned favorite!

    ⭐Thanskgiving Side Dishes – Family Favorites

    Every family has those dishes that always shows up during the holidays. Here are a few of our family favorites.

    BARLEY CASSEROLE-Grandmother made it every year for Thanksgiving. Now Anne makes it and it’s a must for your holiday.

    BUTTERMILK MACARONI AND CHEESE-when there is a holiday or a special occasion, macaroni and cheese will be served. Period!

    SOUTHERN SPOON BREAD-This is also a dish that grandmother always served. It’s definitely a family favorite.

    ❤️Non-Traditional Thanksgiving Side Dishes

    For many years we had a non-traditional Thanksgiving. We served different dishes and everyone loved it. You don’t have to go the traditional route.

    A FEW MORE THANKSGIVING RECIPES

    Pumpkin Bread

    This pumpkin bread is easy to make and makes a wonderful gift during the holiday season.

    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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    Leigh Walkup

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  • Grab 4 ingredients and make this simple recipe!

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    We love fudge and this easy version is quick and delicious! Super versatile too.

    ❤️WHY WE LOVE THIS RECIPE

    This is the quickest and easiest fudge recipe you will ever make! It only takes a few minutes and it is so good. I cut this into small pieces and keep it in my fridge for when I am craving something sweet, and since I am a chocoholic, it makes the perfect treat. 

    SWAPS & ADDITIONS

    This a super versatile and straightforward base recipe. You can easily switch out the chips, could use peanut butter or butterscotch or a combination. We have made this with butterscotch and it was delicious. You could also add in some raisins, take out the nuts, add in coconut. This is a recipe you can really play with.

    Easiest Fudge EverEasiest Fudge Ever

    ⭐TIP

    This is a softer style fudge, not super hard and I feel like it is even better the next day, so you can easily make this in advance.

    OTHER DELICIOUS FUDGE RECIPES

    Easiest Fudge Ever

    Leigh Walkup

    This easy fudge recipe is only 4 ingredients! So simple to make and always a hit.

    Prep Time 10 minutes

    Cook Time 2 hours

    Total Time 2 hours 10 minutes

    Course candy

    Cuisine American

    • 1 14 ounce can sweetened condensed milk
    • 2 cups semi-sweet chocolate chips
    • 1 teaspoon vanilla extract
    • 1 cup nut pieces walnuts or pecans, (optional)

    • Dump the milk and chocolate chips into a microwave safe glass bowl. Microwave 1 minute and 30 seconds. Remove and stir until smooth. Add vanilla extract and nuts. Mix well and pour into a sprayed 9 x 9 dish. Refrigerate 1 to 2 hours. Cut into squares. Makes about 24 pieces depending on size you cut your squares

    I have tried this with fat free condensed milk and it does not get as hard as the whole condensed milk but could not tell much difference in the taste.

    Keyword 4 ingredient fudge, chocolate fudge, easy fudge

    Let us know by commenting below!

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    Leigh Walkup

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  • SAUSAGE CHEESE BISCUITS

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    These Sausage Cheese Biscuits are always a good idea! Perfect way to start the day.

    ❤️WHY WE LOVE THIS RECIPE

    We love these biscuits because they are a little different. Instead of serving a biscuit with sausage and cheese, we added it all to the batter. They turned out perfect and we all loved them and now make them often. They are delicious with grape jelly on them! They reheat well and are perfect to make on a Sunday and have for breakfast throughout the week.

    SWAPS & ADDITIONS

    We use buttermilk to make these biscuits and genuinely feel the extra fat gives them a wonderful flavor. You can use regular milk if you like. You can also add any spices to this recipe and switch out the cheese! Super versatile.

    CAN I FREEZE THESE?

    Yes, you can freeze these biscuits, and they also reheat well in the microwave. This recipe is one you can enjoy for just a few people, make them up, enjoy a few and freeze the rest!

    A Childhood Full of Biscuits

    “Certain recipes have a way of creeping into our minds and imprinting us with a nostalgia that lasts forever. I’m never sure quite what it is but when a food touches your soul, you know it. “

    Sausage Cheese BiscuitsSausage Cheese Biscuits

    ⭐TIP

    I usually brush the tops of the biscuits with melted butter before cooking. We like the butter to soak in during the cooking process.

    OTHER DELICIOUS RECIPES

    Sausage Cheese Biscuits

    Leigh Walkup

    These easy sausage cheese biscuits will quickly become a family favorite! The sausge and cheese is baked right into the dough. They reheat well too and my family loves this combination.

    Prep Time 15 minutes

    Cook Time 12 minutes

    Total Time 27 minutes

    Course biscuit, bread, Breakfast

    Cuisine American

    • 3 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 stick butter or margarine cut into small pieces or grated (8 tablespoons)
    • 1 pound pork sausage cooked, drained and crumbled
    • 1/2 cup shredded cheese of your choice I used sharp cheddar
    • 1 1/2 cups buttermilk can use regular milk

    • Cook sausage, drain and let cool.  Mix together flour, baking powder, baking soda and salt with a whisk in a large bowl.  Cut in butter until crumbly. Stir in cooled sausage and cheese.

    • Add milk until dough makes a ball without being sticky. Knead and roll out on floured surface.  Cut about 1/2 inch thick with biscuit cutter or drop onto an ungreased baking sheet.

    • Bake in preheated 425 degree oven 12 to 15 minutes until done. Makes about 16 biscuits depending on the size you make them.   Enjoy!

    Keyword Sausage Cheese Biscuits

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    Leigh Walkup

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