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If you love restaurant favorites but don’t always love the price tag or the effort, copycat recipes are the answer. These homemade versions capture the flavors you crave using simple ingredients you can find at the grocery store.
This roundup features our 10 most popular recipe copycats, from fast food classics to restaurant staples readers make again and again. Every recipe is tested, approachable, and designed to help you recreate your favorites right at home.
Tender shredded pork with that signature sweet flavor everyone loves—perfect for burritos, bowls, and salads.
Sweet, savory, and over-the-top in the best way, this copycat side dish is always a hit.
Light, fluffy rice with fresh lime and cilantro, this copycat version tastes just like the original and pairs with everything.
Crispy, tender, and packed with flavor, these homemade nuggets are one of our most loved copycat fast food recipes for a reason.
Fresh, flavorful, and easy to make at home, these lettuce wraps are a lighter copycat favorite.
Sweet, chewy, and outrageously delicious, these waffles bring a beloved restaurant treat straight to your kitchen.
Packed with oats, seeds, and dried fruit, these homemade bites taste just like the Costco favorite.
Crispy chicken, crunchy toppings, and that iconic dressing all recreated in this popular copycat dinner recipe.
This tangy, bold sauce is the secret to recreating that classic Utah-style hot dog at home.
Juicy, flavorful shredded chicken that works in tacos, salads, bowls, and more…an essential copycat recipe!
These are some of our favorite copycat restaurant recipes from other bloggers…
These homemade copycat recipes prove that you don’t have to eat out to enjoy your favorite restaurant recipes. With simple ingredients and easy-to-follow steps, each recipe in this roundup is designed to help you bring those familiar favorites straight to your own kitchen anytime the craving hits.
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This Garlicky Lobster Fettuccine Alfredo is delicious and so simple to prepare. Lumps of steamed lobster tail is tossed with tender fettuccine noodles in a garlic infused, white wine and parmesan cream sauce. Serves 6 (or more) depending.
And this garlicky lobster fettuccine alfredo is the perfect romantic dish for such an occasion. Normally Pat and I don’t really celebrate Valentines Day – we’ve been married nearly 25 years and together for even longer than that, and both agree we do not need gifts. Instead, we focus on food. Obviously.
Since Pat isn’t a fan of lobster (although he wishes he was) I decide to treat myself to an early Valentine’s Day meal that includes seafood, carbs and cheese. It was absolutely dreamy. Garlicky but not too garlicky. Creamy, cheesy and with the most delectable lumps of tender lobster.
Safe to say I’ll be dreaming of this dish in the weeks to come.
Fettuccine Alfredo isn’t difficult by any means. However it does move quickly so it’s very important to have everything prepped and pasta water near boiling, lobster cooked and diced before starting on the sauce.
First, bring a large pot of salted water to boil. It’s a good idea to have this already going, before starting the sauce, as this recipe moves quickly and you will need to drop in the pasta halfway through steaming the lobster.
Heat a large 12-inch deep sided pan on medium to medium-low, satuéeing the shallot and garlic in 2 tablespoons of butter until tender.
Once shallots are tender, place the lobster tails (roughly 18 ounces total) into the pan.
Pour in 1/3 cup dry white wine. I used chardonnay but Sauvignon Blanc would work just as well. Make sure to use a wine you enjoy to drink.
Immediately cover and steam the lobster for 6 to 8 minutes.
Fully cooked, the shell should be a bright reddish orange and the lobster meat opaque.
Remove the pan off of the heat and transfer the cooked lobster tails to a cutting board to cool slightly.
Use a clean kitchen towel to protect your hands and to hold the tails while you use sharp kitchen shears to cut the shell down the middle on both the top and bottom. I stop right before the end of the tail and pull the meat out. Dice the cooked lobster into bite-size pieces.
NOTE: Halfway through the lobster steaming, I drop the pasta into the boiling water. If you’re not experienced with removing lobster meat from the shell, drop in the pasta after the lobster is done steaming to give yourself time.
Return the pan to the heat and add in the remaining 6 tablespoons of butter.
When the butter has melted pour in 1 cup heavy cream.
Now measure and add 1 cup grated fresh parmesan and season with a couple pinches kosher salt and some black or white pepper, to taste. Give it a good stir and remove off of the heat once the cheese has mostly melted.
First, reserve some of the pasta water before draining the fettuccine.
Immediately add the hot cooked fettuccine noodles to the sauce along with the chopped lobster meat, 2 tablespoons minced parsley and the juice of 1 small lemon, or about 1 to 2 tablespoons (to your preference).
The hot pasta will melt the cheese even further. Add splashes of pasta water if needed to thin the sauce.
Toss well to combine.
Immediately serve with sprinkled with more parsley and parmesan cheese and along side crusty bread and white wine.
Creamy, cheesy and deliciously garlicky! The lumps of lobster are delicate, buttery and delicious in this flavorful parmesan alfredo cream sauce.
Enjoy! And if you give this Garlicky Lobster Fettuccine Alfredo recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings
Bring a large pot of salted water to boil (I use a palmful of fine sea salt). Start this long before the sauce as this recipe moves quickly and you will need the water boiling in order to drop in the pasta halfway through steaming the lobster.
Heat a large 12-inch deep sided pan on medium to medium-low, satuéeing the shallot and garlic in 2 tablespoons of butter until tender.
Once tender, add the lobster tails and pour in the white wine. Immediately cover and steam the lobster for 6 to 8 minutes. The shell should be a bright reddish orange and the meat opaque. Halfway through I drop the pasta into the boiling water. If not experienced with removing lobster meat from the shell, drop in the pasta after the lobster is done steaming.
Remove the pan off of the heat and transfer the cooked lobster tails to a cutting board to cool. Use a clean kitchen towel to protect your hands and to hold the tails while you use sharp kitchen shears to cut the shell down the middle on both the top and bottom of the tail. I stop right before the end of the tail and pull the meat out. Dice the cooked lobster into bite-size pieces.
Return the pan to the heat and add in the remaining 6 tablespoons of butter. Once melted pour in the heavy cream, parmesan and season with a couple pinches kosher salt and some black or white pepper. Give it a quick stir to melt the parmesan and remove off of the heat once more.
Reserve some pasta water before draining the fettucine and immediately adding the hot cooked fettucine noodles to the sauce along with the lobster meat, parsley and the juice of 1 small lemon.
Toss well to combine and immediately serve with crusty bread and top with more parsley and parmesan cheese.
Serving: 1serving, Calories: 384kcal, Carbohydrates: 5g, Protein: 12g, Fat: 35g, Saturated Fat: 21g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 140mg, Sodium: 441mg, Potassium: 179mg, Fiber: 0.2g, Sugar: 2g, Vitamin A: 1314IU, Vitamin C: 4mg, Calcium: 214mg, Iron: 0.4mg
This recipe was originally posted on February 8th, 2021 and has been updated with clear and concise instructions, new photography and helpful information.
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Laurie McNamara
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This No-Knead Rustic Bread Loaf is one of the easiest bread recipes you’ll ever make. It starts with simple ingredients like bread flour, kosher salt, yeast and water. Add in a little patience ands some (hands off) time, plus a hot dutch oven and once baked, you will get a delicious, crusty and rustic loaf!
I have literally purchased bread that looked exactly like this. However this no-knead bread tastes a gazillion times better. Plus what’s better than the smell of bread baking in your home?
Answer: Nothing.
The crust is crisp and even has those tiny little air bubbles on the exterior. The inside is tender and soft with lots of chewy goodness and just waiting for a slather of butter and/or jam.
Got 24 hours? Make this rustic bread or maybe ciabatta?
First, in a large mixing bowl, measure and add in 3 cups bread flour (why bread flour? see next step), 1-1/2 teaspoons kosher or sea salt and 3/4 teaspoon active dry yeast. Then whisk to combine.
It all boils down to high protein. Protein content will affect many aspects of the flour and doughs/batters such as water absorption, cohesiveness, viscoelasticity, dough strength, texture, loaf volume, and crumb grain. <—I learned that from the bakerpedia.com. Typically (not always) if a recipe is yeast leavened (i.e breads) you should use bread flour. If a recipe is chemically leavened (baking powder and/or baking soda) it will need less protein and all-purpose flour is usually called for. Like in biscuits, cakes and cookies, for example.
Give the flour a quick stir to fluff it up a tad. Spoon flour into measuring cup and then level it off with a dull knife.
Next pour in the water and use a rubber spatula and mix.
It should start to form a shaggy dough.
Keep going until all the flour is incorporated.
Lastly, cover the bowl tightly with plastic wrap and set it out on your counter for 18 to 24 hours. No more mixing, stirring and definitely no kneading until tomorrow.
Place a round dutch oven (with lid) on the lowest rack of your oven. Then preheat your oven (with the dutch oven inside) to 450℉ (232℃). I set a timer for 20 minutes from the very start to make sure the pot gets hot.
Meanwhile, remove the plastic wrap.
The dough will be pretty sticky, therefore sprinkle with a few tablespoons of flour over top of the dough.
Then use a rubber spatula to scrape the sides of the dough, working your way around and underneath.
Next, with floured hands, shape it into a ball.
Then, using oven mitts, remove the dutch oven and the lid. Next, carefully place the loaf into the hot dutch oven and because the pot is still hot, use mitts, replace the lid and slide the covered pot back into your oven to bake for 30 minutes.
No need to oil your enameled dutch oven as it won’t stick.
After baking the bread for 30 minutes, remove the lid to the dutch oven and continue to bake for 15 to 20 minutes or until the exterior is deeply golden brown.
Next, remove and transfer the loaf to a wire rack and cool completely. Because the dutch oven is screaming hot the bread should’t stick.
It’s pretty magical, I’m not going to lie.
Lastly, once the rustic bread loaf has cooled, use a bread knife and slice before swiping in butter 😉
Enjoy! And if you give this Rustic Bread Loaf recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 10 slices
This No-Knead Rustic Bread Loaf is one of the easiest bread recipes you’ll ever make. It starts with simple ingredients like bread flour, kosher salt, yeast and water. Add in a little patience ands some (hands off) time, plus a hot dutch oven and once baked, you will get a delicious, crusty and rustic loaf!
In a large mixing bowl, combine the flour, salt and yeast,
Pour in the water and use a rubber spatula and mix until combined.
Cover the bowl tightly with plastic wrapped let it rest on your counter for 18 to 24 hours.
Meanwhile, dust the top of the dough with a few tablespoons of flour. Use a rubber spatula to scrape the sides of the dough, working your way around and underneath.
With floured hand, pick up the dough and shape into a ball.
Use oven mitts to remove the dutch oven and the lid. Carefully place the loaf into the hot dutch oven (seam side down) and, using mitts, replace the lid and slide the pot with the bread back into your oven for 30 minutes.
Then remove the lid and continue baking the bread for 15 more minutes or until the top is golden and crusty.
Then carefully remove the bread, it should come out easily, to a wire rack to cool completely before slicing.
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.
Serving: 1slice, Calories: 138kcal, Carbohydrates: 28g, Protein: 5g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 352mg, Potassium: 46mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 7mg, Iron: 1mg
This recipe was originally posted on March 13, 2019 and has been updated with clear and concise instructions, new photography and helpful information.
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Laurie McNamara
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A platter of Roasted Shrimp with Homemade Cocktail Sauce will be the hit of any party! Shrimp are roasted in olive oil, salt and pepper get a squeeze of fresh lemon juice right out of the oven. And my homemade cocktail sauce is so much more than just horseradish and ketchup. SO delicious and the perfect appetizer for your New Years Eve!
Especially when it’s shrimp. Bonus points if it’s easy. And this roasted shrimp appetizer checks all of those boxes. Plus I’m making homemade cocktail sauce because why not? It’s just as easy and so much better than store-bought.
There’s something magical that happens when shrimp and cocktail sauce meet on your tastebuds. It’s a fresh, spicy burst that’s also buttery and completely and utterly addictive. And this is exactly why if you see me at a party, I’m never standing too far from the shrimp and cocktail sauce.
And because both the roasted shrimp and the cocktail sauce only take a few minutes to whip up, makes this the perfect last minute appetizer!
First, in a medium mixing bowl, 2/3 cup ketchup, 2 to 4 tablespoons horseradish, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 to 3/4 teaspoon sriracha and the juice of 1/2 a lemon.
Whisk to combine and taste test, seasoning with kosher salt to taste. For this recipe, I made a batch of my homemade ketchup.
Cover with plastic wrap and refrigerate until ready to serve.
Preheat your oven to 425℉ (or 220℃).
Divide 2 pounds of peeled and deveined (tails on!) shrimp among two rimmed sheet pans.
Drizzle each pan with half a tablespoon of olive oil (or about 1-1/2 teaspoons olive oil each.
Then season with a few pinches kosher salt.
Then arrange the shrimp so they aren’t crowding and roast on the middle rack of your preheated oven for 6 to 8 minutes. And then repeat with the second batch.
Once roasted, squeeze the juice of 1/2 lemon over top of both pans and season with freshly ground black pepper.
Finally, serve the roasted shrimp at room temperature or chilled with a bowl of homemade cocktail sauce.
Also, as a side note, when serving, set out a small dish for guests to discard their shrimp tails.
Dip, devour and repeat!
Enjoy! And if you give this Roasted Shrimp with Homemade Cocktail Sauce recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 10 servings
A platter of Roasted Shrimp with Homemade Cocktail Sauce will be the hit of any party! Shrimp are roasted in olive oil, salt and pepper get a squeeze of fresh lemon juice right out of the oven. And my homemade cocktail sauce is so much more than just horseradish and ketchup. SO delicious and the perfect appetizer for your New Years Eve!
In a medium bowl, combine the ketchup, horseradish, black pepper, sriracha, garlic and onion powder, season with salt to taste and squeeze in the juice of ½ a lemon.
Preheat your oven to 425℉ (or 220℃).
Next, divide the shrimp among two metal, rimmed baking sheets.
Drizzle each pan with half a tablespoon of olive oil, season with salt and pepper to taste.
Roast for 6 to 8 minutes, remove and squeeze with fresh lemon juice.
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.
Serving: 5shrimp, Calories: 100kcal, Carbohydrates: 7g, Protein: 13g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 114mg, Sodium: 754mg, Potassium: 179mg, Fiber: 1g, Sugar: 4g, Vitamin A: 249IU, Vitamin C: 7mg, Calcium: 57mg, Iron: 1mg
This recipe was originally posted on December 28th, 2018 and has been updated with clear and concise instructions, new photography and helpful information.
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Laurie McNamara
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A simple recipe for making Homemade Roast Beef. Beef top round is rubbed with oil, studded with slivers of sliced garlic, and seasoned with salt and pepper, sits on a bed of herbs and slowly roasts until perfect and served with a simple au jus. This recipe will feed 6 to 8 depending.
Happy Wednesday that feels like Monday! I hope you all had a wonderful holiday! We spent time with friends and family and it was wonderful but as always, it goes by way too fast. By the time this recipe is live, Christmas will be over but with the new year fast approaching. I’m so looking forward to it too! I love New Years Eve just as much as Christmas. The past few years our girls have been celebrating with friends, leaving Pat and I to celebrate just the two of us. Albeit new, it has become somewhat of a tradition that Pat will make us a fire, I’ll make us a nice and sometimes fancy (sometimes not) dinner and we watch movies all night.
One year I made pad Thai, another year fettuccine… this year I’m making roast beef. And I even know what side dish I’m serving with it. But that’s another post. Either way, cozy comfort food is on the menu, just how we like it.
Right now you might not feel like making something extravagant. I get it. However when you see how not hard making roast beef actually is, you just might feel like it for New Years. This is the perfect date night main course or family Sunday dinner. I’ve made this recipe so many times because it’s SO easy and each time it turns out perfect.
Preheat your oven to 375℉ (or 190℃).
Next massage 2 teaspoons olive oil into the meat.
Using a paring knife and make slits into the roast.
Slice 3 peeled cloves of garlic.
Insert thin garlic slices into the slits. Then season generously with kosher salt and freshly ground black pepper.
Next, tie up the herbs with kitchen string and place the bundle on the roasting rack that is set into a roasting pan.
Set the roast, garlic side facing down, on top of the herbs.
In your preheated oven, roast in the lower third of your oven for 45 minutes. The internal temperature should be around 98° (give or take) then reduce the oven temperature to 250°F and continue roasting until the internal temperature reaches 135°. Remove and transfer the roast to a carving board, tent with foil and allow to rest for 10 to 15 minutes.
NOTE: As you can see, it’s pretty fool-proof, however the most important thing is having an instant-read thermometer so you can track the internal temperature. I’ll link to the one I have (love it!) in the recipe printable.
Meanwhile, make the au jus.
Heat the pan dripping that are in the pan on your stove over medium heat. While whisking, pour the beef stock into the pan along with the tamari. Simmer for 5 to 10 minutes or until hot. Transfer to a serving dish and cover to keep warm.
Lastly, roll the roast on its side and remove each one of garlic cloves. Then using a sharp knife to carve thin slices of the roast beef.
Finally, serve with au jus.
Leftover roast beef is incredible in sandwiches, we like it sandwiched in a baguette or ciabatta loaf with horseradish sauce, arugula, onion and provolone cheese or save and make these French dip subs. You could also make this simple yet amazing appetizer!
Enjoy! And if you give this Homemade Roast Beef recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings (depending)
A simple recipe for making Homemade Roast Beef. Beef top round is rubbed with oil, studded with slivers of sliced garlic, and seasoned with salt and pepper, sits on a bed of herbs and slowly roasts until perfect and served with a simple au jus. Serves 4 to 6 depending.
Set the roast out 1 hour before roasting.
Preheat your oven to 375℉ (or 190℃) and move your oven rack to the lower third of your oven.
Rub the roast with olive oil.
On the bottom side of the roast, use a paring knife to make small slits. Insert the thinly sliced garlic. Season the roast generously with kosher salt and freshly ground black pepper.
Tie the herbs together with kitchen string and place onto your roasting rack that is set into a roasting pan. Spray the rack with olive oil or cooking spray if not already nonstick.
Place the roast, garlic side facing down, on top of the herbs and roast fro 45 minutes (typically at this point the internal temperature is around 96-98°).
Then reduce the heat to 250°F and continue roasting until the internal temperature reaches 135°F.
Remove the roast and transfer it to a cutting board. Cover with foil to rest (about 10 to 15 minutes) while preparing the au jus.
Place the roasting pan onto a large burner on your stove top. Bring to a simmer on medium heat. While whisking, pour the beef stock into the pan along with the tamari. Simmer for 5 to 10 minutes or until hot.
Thinly slice the beef and serve with au jus.
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.
Serving: 4ounces (approximately), Calories: 503kcal, Carbohydrates: 2g, Protein: 53g, Fat: 32g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Trans Fat: 2g, Cholesterol: 183mg, Sodium: 541mg, Potassium: 1044mg, Fiber: 0.2g, Sugar: 0.5g, Vitamin A: 68IU, Vitamin C: 2mg, Calcium: 58mg, Iron: 6mg
This recipe was originally posted on December 26th, 2025 and has been updated with clear and concise instructions, new photography and helpful information.
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Laurie McNamara
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In this roundup, you’ll find the very best Christmas cookies and treats, from classic sugar cookies and peppermint shortbread to peanut butter balls, homemade caramels, and more. Whether you’re baking for a cookie exchange, gifting homemade treats, or just making memories in the kitchen, this list has something everyone will love.
Growing up, baking Christmas cookies was how we kicked off the holiday season — rolling dough, stealing tastes, decorating cookies, and sharing trays with neighbors and friends. Today I still love carrying on that tradition with recipes that are simple, delicious, and always a hit.
These are the cookies that feel like home — soft sugar cookies, classic gingerbread, and nostalgic favorites that every holiday baking list needs. Perfect for cookie plates, decorating traditions, and sharing with neighbors and friends.
Warm spices, rich molasses, and a perfectly chewy texture make these gingerbread men the nostalgic favorite everyone wants at Christmas.
Melt-in-your-mouth soft with a sweet vanilla flavor, these are the classic bakery-style sugar cookies everyone loves. Top with Christmas sprinkles!
Rich chocolate meets cool peppermint for the ultimate Christmas flavor combo. These cookies look festive, taste decadent, and always feel like the holidays in every bite.
Ultra fudgy chocolate cookies with peppermint mixed in and topped with a chocolate ganache — rich, festive, and perfect with a mug of hot cocoa.
Warm spices, deep molasses flavor, and that unmistakable scent that instantly feels like Christmas. These gingerbread treats are cozy, classic, and perfect with a mug of hot cocoa.
Everything you love about gingerbread in a soft, delicate cookie that’s perfectly spiced and full of classic holiday flavor.
These are the cookies the kids (and grown-ups!) go straight for — cheerful, colorful, easy to make, and absolutely delicious. Great for cookie swaps, school parties, and family baking days.
Soft, chewy, and rolled in cinnamon-sugar, these are the classic snickerdoodles that belong on every Christmas cookie tray.
Nutty peanut butter cookies topped with a milk chocolate kiss — nostalgic, simple, and always a hit at cookie exchanges.
Bright, festive, and soft with a hint of cocoa, these red velvet crinkles are pretty enough for gifting and easy enough for any baker.
These Christmas Magic 7 Layer Cookie Bars are a festive twist on the classic! With a buttery graham cracker crust, layers of chocolate, nuts, and holiday M&M candies, they’re gooey, colorful, and impossibly easy to make.
Delicate, gorgeous, and guaranteed to impress. These cookies look bakery-perfect but are surprisingly easy to make — ideal for gifting or holiday dessert boards.
Buttery sandwich cookies filled with sweet jam and dusted with snowy powdered sugar — stunning, delicious, and perfect for holiday gifting.
Light, crisp, and beautifully airy, meringue cookies are a delicate treat that practically melt as soon as you take a bite.
Quick, simple, and still completely delicious. These no-bake goodies are perfect when you’re short on time but still want something festive and sweet.
This no-fuss Christmas snack mix comes together in just five minutes and is perfect for last-minute gifting, party bowls, or holiday movie nights.
Soft, chewy marshmallow cereal bars that kids and adults both love — especially when decorated with holiday sprinkles.
Cozy, nostalgic, and coated in creamy white chocolate, this festive Chex mix is the treat everyone looks for at holiday parties.
Soft caramels, rich fudge, and classic holiday candy that tastes like tradition. These treats are wonderful for gifting and guaranteed to make someone’s day.
Chocolate-dipped peanut butter bites that taste like buckeyes — no baking, no fuss, and impossibly hard to stop eating.
Rich chocolate and sweet coconut come together in this classic holiday bite that tastes like a homemade truffle. They’re simple to make, no bake, and disappear faster than you can set them out!
These M&M pretzel hugs are the easiest holiday treat you’ll make all season—sweet, salty, melty, and totally irresistible. Perfect for gifting, snacking, or filling cookie trays in just minutes!
Creamy, rich, and deeply chocolatey — the holiday fudge everyone looks forward to year after year.
Sweet, creamy, and melt-in-your-mouth, these old-fashioned cream cheese mints are a nostalgic holiday favorite.
Christmas baking is one of my favorite traditions, and nothing makes the season feel cozier than filling the kitchen with delicious smells and sharing homemade treats with the people we love.
Whether you’re decorating sugar cookies with the kids, making neighbor gifts, or keeping it low-key with a batch of fudge on a quiet winter night, the memories matter just as much as the treats. I hope this roundup helps you find new favorites and start (or continue!) traditions that make the holidays feel special.
read more: If you need ideas for Christmas dinner, head to our Christmas dinner recipes roundup!
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Homemade Parmesan Garlic Bread is great with spaghetti, lasagna or just about anything! Fresh garlic, finely minced shallot, parsley and grated parmesan cheese is mixed with softened butter, spread on two halves of Italian bread and baked until fragrant, golden brown with crispy edges!
Simple ingredients come together and create a better than store- bought garlic bread. The secret to this incredible garlic bread recipe is finely mince shallot! It adds a subtle and delicate onion flavor that stands out among the rest. All natural ingredients with no artificial flavors or ingredients and takes only minutes to prepare!
And it makes quite a bit so it can feed a small crowd.
Preheat your oven to 475°F (or 245°C)
Using a bread knife, slice 1 (18 ounce) loaf if Italian bread in half horizontally and place on a large rimmed baking pan.
In a medium bowl, measure and add 8 ounces (1 cup) softened unsalted butter
To that, add on 1/4 cup parmesan cheese, 2 tablespoons minced fresh parsley, 2 tablespoons minced shallot and grate in 3 large cloves of fresh garlic (more or less to taste).
Mix thoroughly.
Until combined.
Divide the butter mixture along both halves of bread. Using a spatula, evenly spread the butter all over.
Once your oven is preheated, bake on the middle rack for 12 to 15 minutes. Watch carefully to avoid burning.
Remove the Parmesan Garlic Bread and let cool slightly before slicing.
How To Store Leftover Homemade Garlic Bread:
Wrap tightly in aluminum foil or a resealable bag and store at room temperature for 1 to 2 days or refrigerate for longer.
Preheat your oven to 350°F. Wrap any leftovers in aluminum foil and bake for 10 to 15 minutes or until heated through.
Enjoy! And if you give this Parmesan Garlic Bread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 18 servings
Homemade Parmesan Garlic Bread is great with spaghetti, lasagna or just about anything! Fresh garlic, minced shallot, parsley and grated parmesan cheese is mixed with softened butter, spread on halved Italian bread and baked until fragrant, golden brown with crispy edges!
In a medium bowl, measure and add the softened unsalted butter, parmesan cheese, parsley, shallot and garlic. Mix well to combine. Divide the butter mixture along both halves of bread. Using a spatula, evenly spread the butter all over.
Once your oven is preheated, bake on the middle rack for 12 to 15 minutes. Watch carefully to avoid burning.
Remove the parmesan garlic bread and let cool a few minutes before slicing.
See blog post for storing and reheating instructions.
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.
Serving: 1piece, Calories: 256kcal, Carbohydrates: 15g, Protein: 3g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 28mg, Sodium: 129mg, Potassium: 74mg, Fiber: 1g, Sugar: 9g, Vitamin A: 364IU, Vitamin C: 1mg, Calcium: 21mg, Iron: 1mg
This recipe was originally posted on May 24th, 2011 and has been updated with clear and concise instructions, new photography and helpful information.
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Laurie McNamara
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The BEST recipe for easy homemade pickled jalapeños from scratch! Fresh jalapeños are quickly pickled, jarred and ready to eat in under an hour – although they will be super spicy! Delicious on burgers, pizza, stuffed into burritos or on top of nachos. Really, the options are endless. Yields 1 liter or about 4-1/4 cups.
At one point in time, between my oldest daughter, my husband and myself we’ve polished off at least 6 jars of pickled jalapeños in about a year. We quickly become addicted to the vinegar-y tang and of course the spicy heat. We have no shame and admit that we could eat them straight out of the jar but also enjoy these homemade pickled jalapeños on anything from tacos to pizza to pulled pork.
It was one fateful evening when I used up the last of the store-bought jar, I randomly thought: ‘If I made a big jar of my own pickled jalapeños, I wouldn’t run out all the time’. *light bulb moment*
And that was how the idea pickling my own jalapeños was born. Originally, I posted this recipe in 2013. Over these last 9 or so years it’s quickly became one of my most popular recipes. So I decided to reshoot the photos, update the post a smidge and share it again for those new here.
Look for jalapeños that are medium in size.
Some small ones are of course fine, but the goal is to fit everything in a 1 liter jar. With that said, wash your jar well with warm soapy water and dry with a towel.
Quickly wash and pat dry the jalapeños.
I highly recommend wearing gloves to protect your hands while handling this many jalapeños. Trim of the stems and then slice the jalapeños into rings.
Set these off to the side for a moment.
Next, in a medium sauce pan add in 1/4 cup sugar (this is optional), 2 tablespoons kosher salt and drop in two peeled and slightly crushed cloves of garlic.
To that, pour in 1-1/4 cups of distilled white vinegar and 1-1/4 cups of filtered water .
Bring those to a boil, stirring until the sugar and salt are both dissolved.
Remove off of the heat and add the sliced jalapeños into the vinegar bath.
Use a wooden spoon or a rubber spatula to press the sliced peppers down into the liquid and stir every so often. Let these soak for about 20 minutes.
After 10-15 minutes you’ll start to recognize the color of the jalapeno rings. They will start turning that distinct olive-y green color.
Use tongs to remove the jalapeños and transfer then into a clean liter jar.
Pack the jar FULL with all the pickled jalapeños.
Then use a ladle to pour the pickling liquid over top. I made a mess of it. Which is to be expected.
I’m not gonna lie, I snacked on quite a few of these spicy peppers while they were still warm. Yes my mouth was on fire, but it was a delicious sort of pain.
Let these cool down to room temperature before securing the lid and popping them into your fridge. If you have some jalapenos that are still are bit of the bright green, don’t worry. They’ll turn that signature green color while in the fridge.
This is not a canning recipe therefore not shelf stable and will need to be kept refrigerated. If looking for canning instructions or directions, follow the USDA guidelines.
With that said, I personally treat these pickled jalapeños as I would any opened jar of pickled produce in your fridge.
If kept in the airtight jar and stored in the refrigerator, they will last up to 2 months.
At first they are very hot. However, the spicy heat of the peppers should mellow out the longer they are in the fridge.
Allow the pickling liquids to cool completely before adding the sliced jalapeños. They are soaking in a liquid so there’s always a chance they soften a bit over time.
Enjoy! And if you give this Easy Homemade Pickled Jalapeños a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 1 liter jar
The BEST recipe for easy homemade pickled jalapenos from scratch! Fresh jalapeños are quickly pickled, jarred and ready to eat in under an hour – although they will be super spicy! Delicious on burgers, pizza, stuffed into burritos or on top of nachos. Yields 1 liter jar or about 4-1/4 cups.
In a medium sauce pan combine sugar, salt, garlic, water and vinegar,
Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes.
Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you’ve reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.
Serving: 1jar, Calories: 340kcal, Carbohydrates: 70g, Protein: 3g, Fat: 1g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.1g, Sodium: 13984mg, Potassium: 729mg, Fiber: 8g, Sugar: 62g, Vitamin A: 3019IU, Vitamin C: 334mg, Calcium: 82mg, Iron: 1mg
This recipe was originally posted on May 22nd, 2013 and has been updated with clear and concise instructions, new photography and helpful information.
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Laurie McNamara
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You are going to LOVE these hot, fluffy Summer Buttermilk Peach Biscuits loaded with sweet peaches and drizzled in a simple glaze. Inspired by a Southern classic, peach cobbler, these Peach Biscuits are loaded with fresh peaches we got straight from Georgia! They are perfect for breakfast or dessert!
Growing up, my grandma’s kitchen was always filled with the sweet scent of fresh peaches in the summer. While her famous peach cobbler was a beloved Sunday tradition, one day she surprised us with buttermilk peach biscuits instead. I still remember sitting at the kitchen table, biting into those flaky, buttery biscuits bursting with juicy peach pieces. It was like tasting summer and comfort all at once. Since then, these biscuits have become my way of bringing that cozy, nostalgic feeling to my family’s table, no matter the season.
Nothing says Southern comfort quite like warm, golden Buttermilk Peach Biscuits. Made with simple, classic ingredients, they blend juicy peaches, flaky butter, and tangy buttermilk for the perfect balance of sweet and savory. Plus the optional glaze adds just the right touch of sweetness to finish them off. Let’s dive in!
These peach biscuits use simple ingredients to create tender biscuits that are sweet, buttery, and full of peach flavor.
Egg Wash:
For Glaze:
If peach season is short where you live, order fresh Georgia peaches online. We are obsessed with Pearson Farm peaches!
Making buttermilk peach biscuits is easier than you might think, and the results are absolutely worth it. With just a few simple steps, you’ll have soft, flaky biscuits filled with sweet, juicy peaches! They’re perfect for breakfast, brunch, or a summer treat. Here’s how to make them from start to finish:
Yes! While fresh peaches are always my first choice, canned or frozen peaches can definitely be used if needed. Keep in mind that frozen peaches tend to release more juices, so you might want to add a bit of cornstarch to the mixture to help thicken it and maintain the right texture.
These buttermilk peach biscuits are a life changing treat! Full of a buttery crumb, fresh, juicy peaches, and homemade comfort. Perfectly tender and flaky, they bring warmth and sweetness to your kitchen table!
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Place the shortening and butter in the freezer, at least 30 minutes prior to baking. Using a cheese grater, grate butter onto a plate or bowl and place back in the freezer while you continue.
2 Tablespoons Shortening, 6 Tablespoons Unsalted Butter
Line a baking sheet with parchment paper and set aside.
Dice firm but ripe peaches into 1/4″ pieces and place them in an even layer on a paper towel. Place another paper towel on top, pressing gently between paper towels to remove additional moisture and set aside.
1 ½ Cups Peaches
Whisk together flour, baking powder, salt, and powdered sugar in a large bowl. Add the frozen butter and shortening. Toss the butter and shortening into the flour until well coated.
2 Cups All-Purpose Flour, 1 Tablespoon Baking Powder, 1 ½ teaspoons Salt, ½ Cup Powdered Sugar
Add the diced peaches to the flour mixture and toss to coat.
Pour in the buttermilk. Gently stir using a rubber spatula until a soft dough forms.
1 Cup Buttermilk
Sprinkle flour onto your work surface and turn the dough out (the dough will be very sticky). Sprinkle more flour over the dough and your hands, then gently gather the dough into one pile, adding flour as needed to prevent sticking but keeping the dough slightly wet.
Pat the dough into a small 1-inch thick rectangle and gently fold it in thirds (like folding a letter), adding flour as needed to keep from sticking to the work surface.
Turn the dough and repeat 2-3 more times to create flaky layers then leave as a 1-inch thick rectangle.
Dip a 3-inch biscuit cutter in flour to cut down on sticking, then press straight into the dough and lift straight out without twisting.
Place the cut biscuits on the prepared baking sheet about an inch apart or touching depending on likes. Refrigerate for 20 minutes.
While the dough is chilling, preheat the oven to 450℉.
Whisk together the egg and milk. Lightly brush the tops of the biscuits with the egg wash.
1 Egg, 2 Tablespoons Milk
Bake on the top rack for about 15-18 minutes, or until golden and hollow when you tap on them.
Skip if you do not intend to glaze the biscuits and only brush with butter. While the biscuits are cooking, make the glaze by whisking together all the ingredients until smooth. Set aside.
1 Cup Powdered Sugar, 1 Tablespoon Butter, 2 Tablespoons Milk
When biscuits are done, remove the pan from the oven and brush with melted butter.
2 Tablespoons Butter
Allow the biscuits to cool for a couple of minutes, then drizzle glaze over the biscuits once, wait a few minutes then repeat with another layer of glaze.
Serve warm or at room temperature. Store leftovers in an airtight container in the fridge.
Store leftovers in an airtight container in the fridge.
Serving: 1biscuit, Calories: 258kcal, Carbohydrates: 35g, Protein: 4g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 39mg, Sodium: 346mg, Potassium: 189mg, Fiber: 1g, Sugar: 18g, Vitamin A: 386IU, Vitamin C: 1mg, Calcium: 81mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Carrian Cheney
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This Roasted Garlic Tomato Basil Soup is so simple and delicious! A duo of roasted tomatoes and both roasted and fresh garlic are blended with sautéed onions, san marzano tomatoes, broth and fresh basil for a soul-warming and comforting homemade tomato soup. Yields approximately 11 cups and will serve 6 to 8.
In fact, I actually didn’t start liking tomato soup until years ago when I began making it myself. Go figure.
It has been on and off soup season here in Michigan. So far, our fall weather has been incredible. We’ve had so much sunshine, mild/warm temps peppered with some crisp cool days and evenings. Most years, my basil plants last until mid to late September. However this year, it lasted through most of October – which has been such a blessing. I quite literally just pulled my basil plants from my herb garden this past weekend. But before doing so, I made this incredible soup.
Roasted roma and compari tomatoes, both roasted and sautéed garlic and lots of fresh basil blended together in a simple soul-warming soup. Perfect for dipping with crusty bread or a grilled cheese sandwich.
for serving:
Preheat your oven to 400°F (or 200°C).
Line a rimmed metal baking sheet with parchment or foil for easy clean up. Drizzle a little oil and place 2 pounds halved roma and 1 pound compari tomatoes cut-side down on to the prepared pan. Drizzle with more oil and season with kosher salt.
Cut off the top third of a whole head of garlic and place on a piece of foil. Drizzle with olive oil and season with a pinch of salt. Fold up the edges, crimping tightly to form a pouch or purse and place on the pan with the tomatoes.
Roast in your preheated oven for 40 to 50 minutes.
Meanwhile, add 1 tablespoon unsalted butter and 1 tablespoon olive oil to a large 6 to 7-quart dutch oven and heat over medium to medium-low heat.
Add 1 large diced yellow onion and 6 cloves minced fresh garlic.
Stir and cook for 6 to 8 minutes or until the onions are soft and translucent. Add in 1 teaspoon chopped fresh thyme leaves, stir and cook 1 to 2 minutes.
Next add in the roasted tomatoes and any juices that accumulated in the pan.
Pour in 1 quart (4 cups) low-sodium chicken or vegetable broth, 1 (28 ounce) can whole san Marzano tomatoes and 1 ounce fresh basil. Squeeze in the roasted garlic (once safe to handle) and add 1/2 teaspoon red pepper flakes – if using.
Stir, cover and bring to a simmer and reduce to low and simmer for 45 minutes.
Smells so incredible!
Using an immersion blender, puree soup until smooth. Alternatively, transfer soup to a blender, remove the center plug out of the center of the lid and cover with a kitchen towel while pureeing until smooth.
Taste and season with kosher salt and freshly ground black pepper to your preference.
Serve with a drizzle of heavy cream, freshly grated parmesan, ground black pepper, torn basil leaees and for extra heat, add more red pepper flakes.
Allow the soup to cool completely before storing in an air-tight, non-reactive container or containers (like ceramic, glass, plastic, stainless steel).
If stored properly, this soup will last up to 7 days.
Yes! Allow the soup to cool completely and store in non-reactive freezer safe container for up to 6 months. Thaw and then reheat low and slowly on the stovetop.
I like to serve it with grilled cheese and/or warm crusty bread.
Enjoy! And if you give this Roasted Garlic Tomato Basil Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings
Cut off the top third of a whole head of garlic and place on a separate piece of foil. Drizzle with olive oil and season with a pinch of salt. Fold up the edges, crimping tightly to form a pouch or purse and place on the pan with the tomatoes. Roast in your preheated oven for 40 to 50 minutes.
Add butter and olive oil to a large 6 to 7-quart dutch oven and heat over medium to medium-low heat. Add the onion and garlic. Stir and cook for 6 to 8 minutes or until the onions are soft and translucent. Add in the thyme, stir and cook 1 to 2 minutes.
Next add in the roasted tomatoes and any juices that accumulated in the pan. Pour in the chicken or vegetable broth and add in the san Marzano tomatoes and fresh basil. Squeeze in the roasted garlic and add red pepper flakes – if using. Stir, cover and bring to a simmer and reduce to low and simmer for 45 minutes.
Taste and season with kosher salt and freshly ground black pepper to your preference. Serve with a drizzle of heavy cream, freshly grated parmesan, fresh torn basil and freshly ground black pepper. For extra heat, add more red pepper flakes.
See blog post for storage and freezing instructions.
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.
Serving: 1.333cups, Calories: 199kcal, Carbohydrates: 22g, Protein: 9g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 25mg, Sodium: 337mg, Potassium: 1027mg, Fiber: 5g, Sugar: 11g, Vitamin A: 2678IU, Vitamin C: 49mg, Calcium: 170mg, Iron: 3mg
Recipe was inspired by Ina Garten’s Tomato Basil Soup.
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Laurie McNamara
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Learn how to make the perfect turkey gravy for the holiday season with this step by step guide! Impress your guests with this delicious and easy recipe.
It has been over 10 years that I’ve sat down with the intent of posting about how to make turkey gravy. But then I get busy with Thanksgiving and the next thing you know, we are moving on to Christmas and I didn’t even notice that I failed once again. And so this year it’s March, and I’m tackling Thanksgiving. You’re welcome.
Turkey gravy is something I’m a little picky about. I don’t want it clumpy, lumpy, salty or herby. I want it perfectly flavored and perfectly smooth. The richness comes from cooking down the neck, giblets or leg meat and the best part is…
YOU CAN MAKE IT AHEAD!
AND FREEZE IT!
So let’s jump in!
We are going to start this recipe by making our own turkey stock which we will then use to make the gravy. Here is what you will need for each step:
The measurements for each ingredient can be found in the recipe card down below. Keep scrolling for all the details.
This is a make-ahead recipe, so it should be started a few days, to even a few weeks before Thanksgiving. If you don’t have time, store-bought will work but will not be as flavorful. You’ll also be surprised about how easy it is to make your own. Here are the basic steps:
1: Roast the Turkey Pieces
2: Chop the Vegetables
3: Deglaze the Pan
4: Simmer the Broth
5: Strain and Cool
6: Make the Gravy
All of these instructions can also be found in the recipe card at the end of the post. Keep scrolling for all the details.
Creamy mashed potatoes is the first thing that comes to mind, but homemade turkey gravy is also delicious on top of stuffing, as a dip for your homemade rolls, and on top of your turkey, of course! To be honest, I just drizzle it all over my entire Thanksgiving plate.
If you’re looking to make gravy that is gluten-free, you can use cornstarch instead of flour to thicken the gravy. Instead of creating the roux with butter and flour, heat the turkey stock and drippings to a simmer. In a small bowl, combine 2 tablespoons of water with 1 tablespoon of cornstarch and whisk to combine to create a slurry. Slowly add the cornstarch mixture to the turkey stock and whisk until thickened.
You’ll lose a little richness in flavor since you’ll be missing the butter, but this is an option for thickening the gravy.
Cornaby’s EZ Gel is another great option for thickening gravy. Add the turkey stock and drippings to a saucepan and bring to a simmer. Whisk in 1 tablespoon of EZ Gel at a time until desired consistency.
The thing I love most about this recipe is that you can make it up to 2 weeks ahead of time. That means one less thing to do on Thanksgiving day. There are a couple of options for making it ahead. First, you can freeze the turkey stock, then let it thaw and make the gravy as directed.
The other option is to the make the gravy and then store it in an airtight container in the refrigerator for up to a few days or freeze it for up to 2 weeks. Reheat it on the stovetop.
This easy turkey gravy recipe needs to be on your Thanksgiving menu this year, and here are my other favorite Thanksgiving recipes to make as well:
Impress your family and friends with this delicious homemade turkey gravy recipe made from scratch using drippings from your Thanksgiving turkey. Perfect for the holidays or any special meal!
Learn how to make the perfect turkey gravy for the holiday season with this step by step guide! Impress your guests with this delicious and easy recipe.
This is a make-ahead recipe, so it should be started a few days, to even a few weeks before Thanksgiving. If you don’t have time, store-bought will work but will not be as flavorful.
On a sheet pan, add your turkey legs and ham hock or wings and drizzle with olive oil and about 1/4 teaspoon salt. Add parsley, pepper and bay leaf and stir to combine. Roast at 425 for 50-60 minutes.
Reserved turkey neck, giblets, legs, wings, etc., Olive Oil, 1/4 teaspoon Salt, 1 Tablespoon Parsley, 1/2 teaspoon Pepper, 1 Bay Leaf
Pull the meat from the oven and drain the fat from the meat.
Chop the celery and carrots. Cut the onion, skin on in large pieces and slice the baby bella mushrooms. Take 1/2 bulb of garlic, skin on and chop it in half again. Leaving the skins on, adds color.
3 Stalks Celery, 2 Carrots, 1 Onion, 1/2 Cup Baby Bella Mushrooms, 1/2 Bulb Garlic
Add a little white cooking wine to deglaze the bottom of the cookie sheet, scraping everything up. Add 2 cups of broth to a dutch oven along with the veggies and meat.
6 Cups Chicken Broth, 1/4 Cup White Wine, 1/2 Cup Turkey Trimmings
Stir in wine and bring to simmer, scraping up any browned bits. Add 4 cups broth and the thyme sprigs and garlic cloves and bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer for 1 hour.
3 Sprigs Fresh Thyme, 2 Cloves Garlic
Pull everything out and strain in a fine mesh strainer put in fridge until cool and then strain off fat, discarding solids. You will have about 3 1/2 to 4 cups stock. Turkey stock can be refrigerated for up to 2 days or frozen for a few months which is what I do.
This section can also be done completely ahead of time or the day of as you will need meat trimmings and the giblets.
Melt butter in medium saucepan over medium heat. Add flour and increase heat to medium-high. Cook, stirring constantly, until mixture is deep golden brown, 5 to 8 minutes. Reduce heat to low and slowly whisk in 2 cups of your previously made, strained stock.
4 Tablespoons Unsalted Butter, 5 Tablespoons All-Purpose Flour, 4 Cups Homemade Stock
Increase heat to medium-high and bring to simmer. Simmer until thickened, about 5 minutes. Add drippings, if using.
1/2 Cup Turkey Drippings
Reduce heat down to low and whisk in the remaining strained stock until smooth. Increase heat to medium-high and bring back to a simmer. Simmer until thickened, about 5 minutes.
Season with salt and pepper to taste and serve.
Gravy can be refrigerated for up to 3 days or frozen for up to 2 weeks; to reheat, bring to simmer over medium-low heat, stirring occasionally.
Calories: 1268kcal
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Carrian Cheney
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Homemade Autumn Squash Soup is inspired by Panera Bread. My homemade version of their squash soup has a blend of both pumpkin puree, roasted butternut squash and honeycrisp apple, broth and coconut milk and is spiced to perfection with cinnamon and nutmeg.
I’ve loved this soup since 2017.
The first time I had it was when I picked up Malloree after a half-day of school, took her out to lunch and to do a little shopping. I told her she could pick the place for us to eat at and without hesitating, she picked Panera Bread. I haven’t been there in a few years, but if my girl was in the mood for a soup and sandwich then so was I. That day, I got the ancient grain & arugula salad with the autumn squash soup. At the time I never had either but it sounded healthy and delicious and I was SO hungry.
Now it’s my favorite thing to order. If I’m not making it at home that is.
Preheat your oven to 400°F (or 200°C).
Line a large rimmed baking sheet with parchment paper and add 2 lbs. diced butternut squash and 1 large honeycrisp apple that has been cored and diced into 1-inch pieces. Toss in 1 tablespoon olive oil and 1 teaspoon kosher salt. Lay 2 to 4 spring of fresh rosemary and 4 to 5 sprigs fresh time on top.
Roast on the middle rack of your preheated oven for 30 to 35 minutes. Discard the herbs once roasted.
In the meantime, add 1 tablespoon unsalted butter, 1 medium shallot and 2 cloves minced garlic with a pinch of salt.
Cook over medium to medium-low heat, stirring occasionally until softened. About 8 minutes.
To the sautéed shallots and garlic, add the roasted squash and apples, 1-3/4 cups pumpkin puree or 1 (15 ounce) can, 2 tablespoons maple syrup, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 4 cups low-sodium chicken broth.
Stir well to combine.
Cover and bring to a simmer, reduce heat to low and simmer for 30 minutes.
Once it has simmered, uncover.
Using an immersion blender, puree soup until smooth. Alternatively, transfer soup to a blender, remove the center plug out of the center of the lid and cover with a kitchen towel while pureeing until smooth.
Once pureed, add 1 to 2 cups more of low-sodium chicken broth until it is a desired consistency.
Pour in 1/2 cup full fat coconut milk.
Stir well to combine.
Season with kosher salt and freshly ground pepper, for me it was 2 teaspoons salt and about 1/2 teaspoon pepper.
Heat back up until piping hot.
Ladle soup into bowls, drizzle with coconut milk, freshly ground black pepper and top with salted pepitas.
Allow the soup to cool completely before storing in an air-tight container or containers.
If stored properly, this soup will last 3 to 5 days.
Yes! Allow the soup to cool completely and store in freezer safe container. Thaw and then reheat low and slowly on the stovetop.
I like to serve it with grilled cheese and/or this ancient grain and arugula salad.
Enjoy! And if you give this Homemade Autumn Squash Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 servings
Homemade Autumn Squash Soup is inspired by Panera Bread. In this homemade version of their squash soup has a blend of both pumpkin and butternut squash, sweetened with honeycrisp apple and spiced to perfection with cinnamon and nutmeg.
In the meantime, add butter, shallot and minced garlic with a pinch of salt to a dutch oven. Cook over medium to medium-low heat, stirring occasionally until softened. About 8 minutes.
To the sautéed shallots and garlic, add the roasted squash and apples, pumpkin puree, maple syrup, cinnamon, nutmeg and 4 cups low-sodium chicken broth. Stir well to combine. Cover and bring to a simmer, reduce heat to low and simmer for 30 minutes.
Once it has simmered, uncover. Using an immersion blender, puree soup until smooth. Alternatively, transfer soup to a blender, remove the center plug out of the center of the lid and cover with a kitchen towel while pureeing until smooth.
Once pureed, add 1 to 2 cups more of broth until it is a desired consistency. Pour in coconut milk. Stir well to combine. Season with kosher salt and freshly ground pepper, for me it was 2 teaspoons salt and about 1/2 teaspoon pepper. Heat until piping hot.
Ladle soup into bowls, drizzle with coconut milk, freshly ground black pepper and top with salted pepitas.
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.
Serving: 1.5cups, Calories: 295kcal, Carbohydrates: 38g, Protein: 8g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 5mg, Sodium: 78mg, Potassium: 988mg, Fiber: 7g, Sugar: 14g, Vitamin A: 27216IU, Vitamin C: 38mg, Calcium: 125mg, Iron: 4mg
This recipe was originally posted on October 2, 2017 and has been updated with clear and concise instructions, new photography and helpful information.
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Laurie McNamara
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These baked Apple Cider Doughnuts are tender, flavorful and addictive. These incredibly moist cake doughnuts have reduced apple cider for enhanced flavor while being perfectly spiced with cinnamon and apple pie spice. This recipe will yield 12 doughnuts.
Every fall, my family asks me to make my apple cider doughnuts. It’s a recipe that’s not only easy, but the results are heavenly. The key to making these is to take time to reduce the apple cider. It really concentrates the flavor and gives these doughnuts extra wow factor. It also doesn’t hurt that once baked, these doughnuts are dipped in melted butter and tossed in a cinnamon and apple pie spice sugar coating.
Definitely one of my favorite homemade baked doughnut recipes ever.
for the doughnuts:
for the sugar coating:
Preheat your oven to 350°F (180°C) and grease 2 (6 doughnut wells each) pans with nonstick spray. I like to use one that has flour in it.
In a smalls saucepan, bring 1 cup apple cider (not apple cider vinegar) to a boil over hight heat. Reduce heat to medium and simmer until reduced to 1/2 cup. I check periodically by pouring it into a liquid measuring cup until I’ve reached the 1/2 cup mark. Let cool ( it can be slightly warm when eventually adding but do not add hot apple cider to the batter)
In a mixing bowl, measure and add 1-3/4 cups unbleached all-purpose flour, 1-1/4 teaspoons each baking powder, 3/4 teaspoon fine salt, 1 teaspoon ground cinnamon, 1/2 teaspoon apple pie spice, and then whisk well to combine.
In the bowl of your stand mixer, add 10 tablespoons room temperature unsalted butter, 3/4 cup light brown sugar and 1/4 cup granulated white sugar.
Mix on medium to low speed for 1 minute, then increase the speed to high and mix for 2 more minutes.
Next, add in 2 eggs – one at a time, mixing well after each egg.
Use a spatula to scrape the sides and bottom of the mixing bowl.
With the mixer on low speed, gradually add in the dry ingredients.
Mixing until just combined. Once again, scrape down the sides and bottom of the mixing bowl.
While your mixer is on low speed, pour in the reduced apple cider.
Mix until incorporated. The batter will not be overly thick.
Spoon batter into a piping back or large gallon-size resealable bag. Snip the corner and pipe the batter into the prepared pan, dividing the batter equally among each doughnut cavity. (I did ad more batter to each than you see in this photo)
Bake on the middle rack of your preheated oven for 14 to 15 minutes or until a tester comes back clean with maybe a few crumbs attached.
Allow the doughnuts rest in the pan before turning them out onto a wire rack to cool until safe to handle.
In a bowl, add 1/2 cup melted unsalted butter.
In a second bowl, add 1 cup granulated white sugar, 1 teaspoon ground cinnamon and 1 teaspoon apple pie spice.
Dip both sides of the doughnuts in the melted butter, letting excess drip back into the bowl.
Then transfer it to the bowl with the spiced sugar and coat on all sides.
Repeat with the remaining doughnuts.
Pro Tip: If your baked doughnuts come out without a defined hole in the center, use a 1-inch round cookie cutter or biscuit cutter (I’ll link mine below in the printable recipe) and cut out the center. DO NOT THROW THOSE AWAY!
Toss those scraps in any leftover butter and cinnamon sugar. We call them belly buttons in our house 😂
Hands down the best apple cider doughnuts! Flavorful, moist and addictive!
Store the doughnuts in an air-tight container at room temperature.
If stored properly, these doughnuts should last for 1 to 2 days or longer.
Enjoy! And if you give this Apple Cider Doughnuts recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 12 servings
These baked Apple Cider Doughnuts are tender, flavorful and addictive. These incredibly moist cake doughnuts have reduced apple cider for enhanced flavor while being perfectly spiced with cinnamon and apple pie spice.
Preheat your oven to 350°F (180°C) and grease 2 (6 doughnut cavities each) pans with nonstick spray. I like to use one that has flour in it.
In a mixing bowl, measure and add flour, baking powder, fine salt, cinnamon, apple pie spice. Whisk well to combine.
In the bowl of your stand mixer, add butter, light brown sugar and granulated white sugar. Mix on low to medium speed for 1 minute, then increase the speed to high and mix for 2 more minutes.
Next add in 2 eggs, one at a time, mixing well after each egg. Use a spatula to scrape the sides and bottom of the mixing bowl.
With the mixer on low speed, gradually add in the dry ingredients. Mixing until just combined. Once again, scrape down the sides and bottom of the mixing bowl.
While your mixer is on low speed, pour in the reduced apple cider, mixing until incorporated. The batter should not be overly thick.
Spoon batter into a piping back or large gallon-size resealable bag. Snip the corner and pipe the batter into the prepared pan, dividing the batter equally among each doughnut cavity.
Bake on the middle rack of your preheated oven for 14 to 15 minutes or until a tester comes back clean with maybe a few crumbs attached. Allow the doughnuts rest in the pan before turning them out onto a wire rack to cool until safe to handle.
Once the doughnuts have cooled, add the melted unsalted butter into a shallow bowl. In a separate bowl, add sugar, cinnamon and apple pie spice. Stir to combine. Dip both sides of the doughnuts in the melted butter, letting excess drip back into the bowl. Then transfer it to the bowl with the spiced sugar and coat on all sides. Repeat with the remaining doughnuts.
Pro Tip: If your baked doughnuts come out without a defined hole in the center, use a 1-inch round cookie cutter, wide end of a piping tip or biscuit cutter (linked below) and cut out the center. DO NOT THROW THOSE AWAY! Toss those scraps in any leftover butter and cinnamon sugar.
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.
Serving: 1doughnut, Calories: 373kcal, Carbohydrates: 51g, Protein: 3g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 209mg, Potassium: 78mg, Fiber: 1g, Sugar: 36g, Vitamin A: 575IU, Vitamin C: 0.2mg, Calcium: 55mg, Iron: 1mg
This recipe was originally posted on October 27, 2012 and has been updated with clear and concise instructions, new photography and helpful information.
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Laurie McNamara
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Where I live, autumn inevitably brings cooler temperatures, fuzzy sweaters, an abundance of root vegetables and a frenzy for pumpkin-spiced everything – especially the pumpkin spice latte.
Pumpkin spice, if you make it at home with actual spices, is an incredible mix of nutrient-dense aromatics like cinnamon, ginger, cloves, and nutmeg. Problem is, many of us aren’t actually using real spices for our pumpkin spice lattes, pumpkin pies or pumpkin baked goodies – or real pumpkin, either. Instead, we’re grabbing pumpkin-flavoured processed foods and cruising by coffee shops to grab a $7 pumpkin spice latte. (I also just learned the horrifying fact that pumpkin spice hair colouring is a thing. Make it stop!)
Let’s take a look at a couple of coffee shop pumpkin spice latte menu items and see what we find.
Milk, Pumpkin Spice Sauce (Sugar, Condensed Skim Milk, Pumpkin Puree, Contains 2% or Less of Fruit and Vegetable Juice for Color, Natural Flavors, Annatto, Salt, Potassium Sorbate), Brewed Espresso, Whipped Cream (Cream {Cream, Milk, Mono and Diglycerides, Carrageenan}, Vanilla Syrup (Sugar, Water, Natural Flavors, Potassium Sorbate, Citric Acid), Pumpkin Spice Topping (Cinnamon, Ginger, Nutmeg, Clove, Sulfiting Agents).
This is a concoction of sugar, preservatives, imitation flavours, and dairy – all of which we know are detrimental to our health. Processed white sugar is a highly addictive substance linked to weight gain, dental caries, blood sugar imbalance, diabetes, and cancer. Dairy, in all its conventional forms, can cause allergies, digestive issues, antibiotic resistance, and deplete our bone health. Carrageenan is inflammatory, particularly in the digestive tract, while those other ‘natural flavours’ and food additives are anything but natural.
Espresso, Pumpkin Spice Flavored Syrup (Fructose, Water, Natural and Artificial Flavors, Nonfat Milk, Annatto Extract {color}, Caramel Color, Potassium Sorbate {preservative}, Xanthan Gum, Salt, Sucralose), Whole Milk (Milk, Vitamin D Added).
With the first example, at least there was some pumpkin puree and spices in the topping. Here, there isn’t any pumpkin puree or pumpkin spice at all – just a pumpkin-flavoured syrup loaded with fructose, artificial flavours and colours, and artificial sweeteners that are way, way worse for us than white sugar (you can read this post about artificial sweeteners for more info).
We can definitely do better.
Spices are an important part of any dairy-free pumpkin spice latte. I like to buy my spices in small amounts to ensure freshness, and purchase them whole and grind them myself wherever I can. Even though spices are dried, they will still contain volatile, potent compounds that can dissipate with age (or if you aren’t buying decent spices, they won’t be there in the first place).
Another thing to watch out for in your spices is irradiation. Food irradiation is a growing problem as it damages the nutrients found in our foods, destroys helpful bacteria, and hasn’t been proven safe for human consumption. Ask your local grocer or health food store for non-irradiated spices, or purchase them online.
If you love adding pumpkin spice to everything you make from October through December, try making your own batch of pumpkin spice mix and use it throughout the fall.
DIY your own pumpkin-spiced creations with this simple spice mix
A good pumpkin spice latte has to include actual pumpkin! So many pumpkin recipes call for pumpkin puree and most of us hop over to the store and buy a can of pumpkin. But pumpkin doesn’t grow in cans. It grows from the ground and grows a-plenty locally. You’ll be surprised how easy it is to make your own pumpkin puree from scratch.
Fresh pumpkin has an abundance of outstanding nutritional benefits. Pumpkin is:
Try roasting or cooking your own pumpkin – it doesn’t need to be a gigantic one, you can find smaller versions – and then save the puree in the fridge or freezer to use in pumpkin spice lattes, smoothies, soups, and even chili or hummus. One can of pumpkin is equivalent to about 2 cups of fresh pumpkin puree if you’re using a recipe that calls for the canned version.
Here is one of my favourite dairy-free pumpkin spice latte recipes. With fresh pumpkin and spices, Dandy blend (a herbal coffee alternative), and natural sweeteners, this is a wonderful elixir that will fuel your day, rather than detract from your health.
A delicious pumpkin spice latte using whole and unprocessed ingredients.
Download my Ultimate Elixir Recipes Infographic, by simply entering your info below
You won’t miss cow’s milk at all when you dollop your elixirs with this dairy-free coconut whipped cream.
And, if you’re looking for more pumpkin inspiration:
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Meghan Telpner
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