Acorn Squash Soup

Roasted Acorn Squash Soup is smooth and velvety, packed with veggies, and loaded with fall flavor. The star of the show, acorn squash, is roasted, incorporated with other vegetables and seasoning, and blended into a lush, creamy squash soup.

Plus, its easy to make with about 10 minutes of actual prep time. It's the perfect soup for the cooler weather in the fall and winter. Serve on any day of the week for a cozy lunch or dinner, or as a first course on special occasions like Thanksgiving.

Roasted Acorn Squash Soup is smooth and velvety, packed with veggies, and loaded with fall flavor. Serve for a cozy lunch, dinner, or on Thanksgiving. | aheadofthyme.com

Why You'll Love Acorn Squash Soup

Easy to make. It takes around an hour and a half to make this rich soup, but most of it is cooking time - the bulk of it is spent waiting for the squash to roast. In fact, it only takes about 10 minutes of active prep time, so you can multitask and move on to preparing other dishes while you're waiting. It's worth the wait!
Packed with vegetables. It's rich, creamy, and nutritious! This acorn squash soup contains several different kinds of vegetables - squash, carrots, celery, onion, and garlic - and is bursting with roasted flavor.
Great for all occasions. This fall soup with squash is perfect for all kinds of autumn celebrations (like Thanksgiving, potlucks, fall birthdays, or fall dinner parties) and casual meals at home.
Naturally gluten free and vegetarian. This fall soup with squash doesn't include any wheat-based ingredients that would contain gluten, and the only animal product called for is half and half. It can easily be swapped (see below) to make the soup vegan-friendly instead!

Ingredient Notes

To make this easy Acorn Squash Soup, you will need the following ingredients (full measurements in recipe card below):

acorn squash - acorn squash are the namesake of this recipe, but if you'd like to experiment, you can also try making variations of this soup using butternut squash, honeynut squash, buttercup squash, or pumpkin. You'll have to adjust the quantities and the cooking times to ensure a similar result.
olive oil - this can be swapped for avocado oil, coconut oil, butter, or ghee if needed.
salt and pepper
onion - shallots would also work in this recipe.
carrots
celery
garlic - freshly minced garlic is always best for fresh flavor, but if you're short on time, you can use pre-minced garlic.
vegetable stock - using vegetable stock keeps this soup vegetarian-friendly, but you can substitute it for chicken stock, beef stock, or bone broth if you prefer any of those.
sage - this recipe calls for whole sage leaves but if you can't find them, you can use dried sage.
thyme - dried thyme can also also acceptable, though you may need to skim out the leaves if they aren't crushed.
rosemary - fresh rosemary will give the soup the best flavor and is easier to remove before blending. If you choose to use dried rosemary, you can try to skim it out of the soup between simmering and blending, if you want a silky smooth soup.
half and half - canned coconut milk would be a vegan-friendly replacement for the half and half.

Optional Ingredients

You can adjust the flavor to your liking by adding some extra seasoning such as:

honey - 2 tablespoons of honey adds a little sweetness that complements the squash
red pepper powder - ¼ teaspoon red pepper powder instead adds a kick that also compliments the squash well. Don't add both honey and red pepper powder.
cinnamon - you can also add in ½ teaspoon cinnamon for flavor.

You will also need measuring cups and spoons, a half sheet baking pan, 6 qt. Dutch oven, and an immersion blender, food processor, or stand-up blender.

How to Make the Best Acorn Squash Soup

Roast acorn squash. Preheat oven to 400F. Slice the squash in half lengthwise and scoop out the seeds. Line a rimmed half sheet baking pan with parchment paper and place the squash halves cut side up on the sheet pan. Drizzle with 2 tablespoons olive oil and sprinkle with salt. Bake for 40-50 minutes until edges start to wrinkle and the flesh is fork tender (fork is easily inserted). Set aside to cool until cool enough to handle.

Scoop out flesh. Then use a spoon to scoop out the flesh and set aside in a bowl.

Sauté veggies. Heat remaining tablespoon olive oil in a large stockpot or 6 quart Dutch oven over medium heat. Add the onion, carrot, and celery, and saute until veggies start to brown, about 6-8 minutes, stirring often. Add the garlic and cook until fragrant, about 1 minute.

Add squash. Add one cup of stock and stir to remove any caramelized onions that may have stuck to the bottom or sides of the pot. Then, add in the reserved flesh and stir until dissolved into the stock.
Add stock and herbs. Add remaining stock, sage leaves, springs or thyme and rosemary. Stir to combine and bring the soup to a simmer. Turn the heat down to medium-low and cover the lid. Allow the soup to simmer for 15 minutes, stirring occasionally.

Puree. Remove the thyme springs and rosemary and discard. Use an immersion blender to puree the soup. You can also transfer the soup (in batches) to a blender to puree.
Add cream. Turn the heat off and stir in the cream. Add more or less based on how creamy you want your soup. Give the soup a taste and season with salt and pepper, to taste.

Serve. Serve with your favorite toppings such as croutons, fresh herbs, a drizzle of cream, pumpkin seeds, or grated Parmesan, if desired.

How to Serve

Acorn Squash soup is delicious served on its own, or paired with some of my favorite fall sides including:

Storage and Freezing Instructions

How to Store

Once cooled to room temperature, transfer any leftover acorn squash soup to an airtight container and store in the refrigerator for 3-4 days. If finishing within a day or 2, you can also keep it stored in the pot, covered with the lid.

How to Reheat

To reheat, transfer the soup to a cooking pot and heat over medium-heat until warmed through. You can also transfer to a heat-safe dish and bring it up to the desired temperature in the microwave.

How to Freeze

Transfer to a freezer safe container or freezer bag and freeze for up to 3 months. To thaw, transfer to the fridge one to two days before you want to use the leftovers and reheat. You can also reheat straight from frozen in a crockpot or on the stovetop, but you'll have to use a warm water bath to release the frozen soup from the container first.

Recipe Tips and Tricks

Serve with dippers. This is kind of a no-brainer when it comes to soup, but it's almost always served best with some kind of crunchy dipping vessel, like toasted bread, robust crackers, or crisp veggies. It's also perfect for dipping grilled cheese sandwiches!
Switch up the serving dishes. Planning on making this soup for a holiday gathering? Go the extra mile to impress guests by serving it in roasted mini pumpkins or roasted acorn squash!
Prep the ingredients ahead of time. If you know you'll be especially pressed for time, you can chop vegetables or even roast the acorn squash a full day or two in advance before making the soup, and store in airtight containers in the fridge.

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Butternut Squash Quinoa Salad

Hello, fall! The season is quickly changing, and this roasted butternut squash quinoa salad is the perfect plate to usher in the cooler weather. It's healthy, wholesome, and filling. Plus, it's bursting with benefits from all the seasonal vegetables.

The soft, tender texture of roasted butternut squash is complimented perfectly by fluffy quinoa, crisp spinach, and crunchy walnuts. This vibrant fall salad gets a boost of tangy flavor from a simple homemade balsamic vinaigrette and the whole thing can be made in less than an hour.

This Butternut Squash Quinoa Salad is easy to make, ready in under an hour, delicious, and loaded with health benefits. It's the perfect fall salad. | aheadofthyme.com

Why You'll Love This Butternut Squash Quinoa Salad

Versatility. This quinoa salad with butternut squash is suited for any number of occasions, including everyday lunches and dinners or festive occasions - and it makes a wonderful Thanksgiving salad! It's filling enough to be a standalone salad, but it would also make a great side for larger meals and gatherings.
Perfect way to eat in-season. This salad uses tons of fall produce, making it a perfect recipe to align your diet with the seasons! Eating seasonally is great for the environment, your wallet, and your health.
Great transitional meal. Cold salads aren't always appetizing in the winter, and roasted vegetables just aren't as appealing in the summer. This is the best of both worlds for that weird in-between time, especially if you live in an area where fall means you get a taste of each season every day.

Ingredient Notes

To make this delicious Roasted Butternut Squash Quinoa Salad, you will need the following ingredients (full measurements in recipe card below):

butternut squash - acorn squash or delicata squash are both suitable swaps for butternut squash.
vegetable oil - avocado oil works best because it has a very neutral flavor, but you can also use olive oil if you don't mind a bit more of an earthy taste.
Italian seasoning - Italian seasoning is a dried blend of rosemary, oregano, basil, marjoram and thyme. If you grow a combination of these herbs or have dried versions in your spice cabinet, you can blend your own Italian seasoning.
salt and pepper
baby spinach - you can also use massaged baby kale, baby chard, or arugula. Mixed gem lettuce would also work well.
quinoa - if you're not a fan of quinoa, you can use roast cauliflower, cooked barley, couscous, or bulgur wheat.
dried cranberries
walnuts - the walnuts in this recipe can be replaced with toasted pecans, pine nuts, macadamia nuts or similarly flavored nuts.

Dressing ingredients

balsamic vinegar
olive oil - avocado oil is a great substitute for olive oil.
garlic
dijon mustard - brown mustard or a coarse-ground mustard will also work for this recipe.
honey - if you don't have any honey on hand, a natural maple syrup is a good substitute and will add even more complex fall flavor!
salt and pepper

You will also need measuring cups and spoons, mixing bowl, and a quarter sheet baking pan.

How to Make the Best Butternut Squash Quinoa Salad

Roasted the butternut squash. In a large mixing bowl, add butternut squash, oil, Italian seasoning, salt, and pepper. Toss well to coat evenly. Spread the butternut squash evenly onto a parchment-lined quarter sheet baking pan and bake ina 425F preheated oven until the butternut squash is fork tender, about 25-30 minutes. Insert a fork to check doneness. If it is easily inserted in, it's fork tender. Let it cool to room temperature.

Assemble salad. Add the roasted butternut squash, spinach, cooked quinoa, cranberries, and walnuts in a large serving bowl.
Make vinaigrette dressing. In a small mixing bowl, whisk together balsamic vinegar, oil, garlic, dijon mustard, honey, salt, and pepper until smooth.
Serve. Drizzle vinaigrette dressing over the salad and toss well to coat. Serve immediately.

How to Serve

This Butternut Squash Quinoa Salad is delicious served on its own, or paired with some delicious fall dinners including:

Storage Instructions

Place in an airtight container and refrigerate for up to 4 days, although it's best to eat the salad within 1-2 days as the longer it is stored, the more the spinach will wilt.

To preserve the freshness and keep the leftover salad from getting mushy and soggy, try to only mix as much salad and dressing as you can eat at one time. Then, store the greens and vegetables in a separate container from the dressing. When you're ready to use it again, just toss and eat!

It's not usually recommended that you freeze salad, as the greens, vegetables and toppings will usually go limp or get soggy when thawed. However, if you want to use the leftovers to make other dishes (keep reading for tips!), you can freeze leftovers in a sealed freezer bag for up to six months.

Recipe Tips and Tricks

Use leftover salad creatively. If you do end up storing fully dressed salad, don't worry! Freeze it before it can get soggy and then toss the leftovers to add fiber and more nutrients to an egg or tofu scramble, or bake them in a fall flavored casserole.

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Pecan Pie Brownies

Why make pie or brownies when you can have them both at once? These Pecan Pie Brownies are the perfect fall treat for any occasion (or no occasion at all)! They're fast, easy, and best of all, they're made with real ingredients.

With a rich brownie layer and a sweet pecan pie topping, these delicious pecan brownies are irresistible. Make them for Thanksgiving, take to a holiday work potluck, or satisfy a last minute dessert craving.

Why make pie or brownies when you can have them both at once? These Pecan Pie Brownies are the perfect fall treat for any occasion — rich, sweet, indulgent. | aheadofthyme.com

Why You'll Love Pecan Pie Brownies

Best of both desserts. If you've ever spent a little too much time at the dessert table agonizing over the decision between gooey, chocolatey brownies and sweet, crunchy pecan pie, this pecan brownie recipe is for you. No more difficult choices - now you get both flavor profiles in one easy dessert!
Perfect for fall parties. These pecan pie bars with a brownie base will be a huge hit wherever you take them - to work parties, family gatherings, football tailgates, and beyond! My favorite is serving at Thanksgiving as part of a holiday dessert spread.
Speedy sweet treat. This hybrid dessert seems like it might take an especially long time to make, right? You might be surprised to learn that they take less than an hour - actually, only 45 minutes! With just ten minutes of active prep and 35 minutes of baking time, this will be your new go-to when you need to make something impressive for dessert on a tight schedule.
Easy to make from scratch. You'll start with the gooey brownies, and while they're in the oven, you'll move on to the pecan pie topping. Once they're ready to combine, you'll layer the topping over the brownie base and bake one more time before the hardest part: waiting for them to cool down enough to eat!

Ingredient Notes

To make these easy Pecan Pie Brownies, you will need the following ingredients (full measurements in recipe card below):

semi-sweet chocolate - you can also try dark chocolate if you prefer.
butter
sugar - sugar is an essential ingredient in most desserts, but you can replace it in this recipe with your favorite sugar alternative, like raw sugar, coconut sugar, stevia, or Swerve.
brown sugar - the same goes for brown sugar. Try a 1:1 brown sugar alternative if you need to.
eggs - the eggs in the brownie batter can be replaced with flaxseed eggs, which are made by combining 1 tablespoon of flax meal with 3 tablespoons of water per egg. Let the mixture set for 10 minutes before using in the recipe.
vanilla extract
all-purpose flour - you can easily make these pecan pie brownies gluten-free by swapping the wheat flour for a measure-for-measure gluten free flour substitute.
cocoa powder
salt
maple syrup - honey will also work in a pinch.
pecans - pecans add the perfect crunch to these brownies! If you really need to, you can swap them out with a similar nut like walnuts or cashews, though you won't really be able to call these pecan pie brownies if you do. We use both whole and coarsely chopped pecans, but feel free to use or the other if you prefer.

You will also need measuring cups and spoons, mixing bowls, 9-inch square baking pan, and wire cooling rack.

How to Make the Best Pecan Pie Brownies

First, make the brownie layer.

Melt chocolate. Melt the chocolate with butter in a medium heatproof bowl over a pan of simmering water. Make sure the bottom of the bowl does not touch the water, or you will burn the chocolate. Whisk until melted and smooth.

Add sugar. Remove from heat and add sugars into the chocolate mixture and whisk until completely combined. Let the chocolate mixture cool for a few minutes.

Add wet ingredients. Add in eggs and vanilla, and beat with a hand mixer on medium speed for 2 minutes.

Add dry ingredients. Add in flour, cocoa powder, and salt and fold together using a large silicone spatula until just combined.

Fill pan. Grease a 9-inch square baking pan and line it with parchment paper so that it hangs over two sides to make it easy to life the brownies out of the pan when baked. Transfer the thick batter into the prepared baking pan.

Bake. Bake in a 350°F preheated oven for 20 minutes. The brownies won't be fully cooked, but the top should start to set. If the brownies look completely wet and raw, bake for another 5 minutes, or until it starts to set.

Second, make the pecan pie topping.

Combine ingredients. While the brownie base is baking, prepare the pecan pie topping. In a large mixing bowl, whisk together brown sugar, maple syrup, melted butter, egg, vanilla, and salt until smooth and combined. Stir in the whole and chopped pecans until coated.

Add pecan topping. Pour the topping over the baked brownie immediately once the brownie is removed from the oven and is still hot. Return the baking pan back into the oven and bake for another 15-20 minutes until the topping has set (it may jiggle a little with no liquid visible in the topping).

Cool. Allow the pecan pie brownies to cool completely in the pan on a wire cooling rack. Once cooled, you can place the brownies in the refrigerator for 1-2 hours for easier slicing, if you prefer. Once cooled completely, easily lift it out of the pan using the parchment paper overhang. Then, slice into 16 squares and serve.

How to Serve

Pecan pie brownies taste delicious cool or at room temperature. So, you can leave them out on the table for people to take at their leisure. To bring things up a notch, and eat with cold vanilla ice cream. It's so good!

You can also make this legendary fall dessert even better by serving warm with a scoop of vanilla ice cream or butter pecan ice cream! You can throw the pecan pie bars in the microwave for 10-20 seconds to reheat, or in a 350F preheated oven or air fryer until warmed through.

Storage and Freezing Instructions

How to Store

Once the brownies have completely cooled, you can store them at room temperature in an airtight container for up to 3 days - make sure to keep them cool and out of direct sunlight. You can also tightly wrap them in plastic cling wrap or aluminum foil. You can store them longer for up to a week in the fridge.

How to Freeze

Once cool, Place in a plastic freezer bag and freeze for up to two months. You can also slice them first and wrap tightly in plastic cling wrap before placing in a freezer bag. Then, on take out the portion that you want. Defrost in the microwave on the defrost setting or reheat in the oven. You can also thaw overnight in the fridge and serve cold or reheat.

Recipe Tips and Tricks

Use caution when adding the pecan pie topping. The brownies will still be a little raw and very delicate when you add the pecan pie topping, so go slowly and be careful not to break the brownies. Instead of pouring the mixture in the center and spreading from there, try pouring the topping evenly over the brownie layer and gently coax it to the edges with a wooden spoon or silicone spatula.

More Pecan Recipes

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Maple Roasted Brussels Sprouts and Butternut Squash

Maple Roasted Brussels Sprouts and Butternut Squash are the Thanksgiving side dish that you have been looking for. These quick and easy veggies are tender, flavorful, and delicious. This vegan recipe will wow the whole family at your next holiday gathering, but it's so easy you'll likely make it for quick, wholesome weeknight dinners, too!

This holiday vegetable side dish tastes like it took a lot of time and talent to create, but here's the secret: the oven does most of the cooking. All you have to do is chop, season, and pop the veggies on a sheet pan and the oven will take care of the rest while you focus on cleaning up or making other sides and entrees.

Maple Roasted Brussels Sprouts and Butternut Squash are a quick, easy, flavorful, and delicious Thanksgiving side dish that you need this holiday season. | aheadofthyme.com

Why You'll Love these Maple Roasted Brussels Sprouts and Butternut Squash

An ideal Thanksgiving side. Brussels sprouts and butternut squash have long held their own spots at the Thanksgiving table, but once you have them combined like this, you'll never go back. Why make two individual side dishes when they're better together? Half the work for an even better reward!
Serve it all season long. But, I don't limit myself to the holidays. I make this dish throughout the season. I mean, why wouldn't I? It's makes weeknight meal planning so easy. Plus, if I have leftovers, I use it up the next day for lunch or dinner by throwing it in a salad.
It's quick and easy. This recipe is so easy to prepare, especially if you use precut veggies. You literally throw everything into your pan, toss, and roast. It only takes ten minutes of active prep time to get these vegetables in the oven!
Sweet and savory flavor. Just because something takes no time or effort to prepare, doesn't mean that it's quality is compromised. In fact, this side dish is bursting with flavour in every single bite. And maple syrup makes everything better, vegetables included. It adds the perfect touch of sweetness to the squash and brussels sprouts to appease even the pickiest eaters.
Roasting makes everything better. The secret of roasting is that it makes everything taste better. It enhances the flavours in these vegetables about ten-fold. And don't get me started on the texture. The vegetables are crisp on the edges, yet soft and tender on the inside.

Ingredient Notes

To make this delicious Maple Roasted Brussels Sprouts and Butternut Squash, you will need the following ingredients (full measurements in recipe card below):

brussels sprouts - if you're really in a pinch and don't have brussels sprouts on hand, you can substitute them for roughly chopped cabbage. It will be similar in flavor but you may have to adjust cooking time to make sure you don't overcook the cabbage.
butternut squash - if you're not a fan of butternut squash, a similar hearty winter squash will work in its place. Acorn squash, buttercup squash, delicata squash, or even sweet potatoes will produce a similar result.
olive oil - you can also use coconut oil or avocado oil.
maple syrup - for the best flavor, try to use a natural maple syrup if you can find it. Many of the name-brand syrups contain large amounts of corn syrup or other artificial sweeteners which will change the taste. You can even substitute with honey.
cinnamon
salt and pepper
pecans - nuts are optional but recommended! Instead of the pecans, you could try hazelnuts, macadamia nuts, walnuts or cashews.

You will also need measuring cups and spoons and a half sheet baking pan.

How to Make the Best Maple Roasted Brussels Sprouts and Butternut Squash

Combine ingredients. Add brussels spouts and butternut squash cubes to a parchment paper-lined half sheet baking pan. Drizzle with olive oil and maple syrup. Sprinkle cinnamon, salt, and pepper on top. Toss until combined. Spread the vegetables evenly in a single layer.

Roast. Roast in a 425F preheated oven for 25 minutes, until vegetables are tender and edges are browned.
Serve. Toss in pecans (if desired) and serve.

How to Serve

These roasted brussels sprouts and butternut squash are a classic side dish that is great for fall and winter gatherings like Thanksgiving, but also great for everyday meals. Just serve alongside roasted turkey, chicken, steak, tofu, or your protein of choice.

Some of my favorite fall dinners to serve with this are:

Recipe Tips and Tricks

Cut vegetables ahead of time. Save yourself a bit of prep work (especially if you're whipping up a big holiday meal) by cutting the vegetables a day or two beforehand. Store them in the refrigerator in an airtight container and then use them as directed in the recipe.
Make them crispy and more charred. If you would like it the vegetables to be a little more crispier, place under the broiler for a couple minutes. Keep a close eye on the broiler as things can burn fast in there.
Thanksgiving side dish. If you are hosting the big event this year, this recipe has just made your life a little easier. The key to stress-free holiday entertaining is to prepare some dishes that take no time and no effort to make. I am talking about dishes that take under 30 minutes to make or dishes that can be made in one pan - like these veggies.
Repurpose the leftovers. Leftover roasted vegetables make a great addition to omelettes, soups and stocks, quiche, or homemade sauce reductions.

Storage and Freezing Instructions

How to Store

Place leftover roasted vegetables in an airtight container and refrigerate for up to 4 days. Reheat in a 425F preheated oven for 10-15 minutes until warm and crisp, or in the air fryer at 400F for 10 minutes until warm.

How to Freeze

Spread leftover vegetables on a lined baking sheet and freeze for 2 hours, then transfer into a freezer bag and freeze for up to 3 months. You can reheat them straight out of the freezer (no need to thaw) by sautéing until heated through and crisped up. You can also try reheated in a 450℉ preheated oven for 10-15 minutes, or in the air fryer at 400F for 10-15 minutes.

More Fall Side Dishes

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Creamed Corn

Homemade Creamed Corn is creamy, delicious, and simple. It's quick and easy to make at home and so much better than store-bought canned creamed corn. Made with mild and naturally sweet corn smothered in a creamy sauce made from scratch, this flavorful side dish is fresh in the summer but comforting in the fall.

Learn how to make creamed corn from scratch with our step-by-step guide below and serve it any time of the year - as a summer side dish at a BBQ or cookout, or in the fall and winter months as a Thanksgiving side dish.

Homemade Creamed Corn is creamy, delicious, and simple. It’s quick and easy to make at home and so much better than store-bought canned creamed corn. | aheadofthyme.com

Why You'll Love This Creamed Corn

A quick and simple veggie side. This is a quick, easy, 20-minute side dish that you can easily toss together with common ingredients while the main course is cooking - or task one of your junior sous chefs with it for even more efficient preparation.
Make it in the summer or winter. Creamed corn is the perfect recipe to make using corn at the end of the summer season as we venture into the shorter, colder months, or to take advantage of the small hoard of canned corn kernels we all eventually end up with in our pantry in the fall and winter months.
Great for holidays. Creamed corn is possibly the most under-appreciated side dish ever - especially when compared to other popular sides in the fall lineup. This creamed corn recipe is sure to change that. Serve this classic side dish at holiday gatherings including Thanksgiving and Christmas. It's a stress-free side that you can quickly prepare while the turkey is roasting in the oven.
Easy to modify for dietary needs. Creamed corn (or at least this version of it) is already naturally gluten-free, but it can also be made dairy free and vegan easily with just two ingredient swaps. Keep reading for details!

Ingredient Notes

To make this easy Creamed Corn, you will need the following ingredients (full measurements in recipe card below):

butter - if you or a family member are sensitive (or allergic) to dairy, you can use a non-dairy butter alternative in place of the butter. You can also try olive or avocado oil, but it may affect the texture or taste of the final dish.
onion
corn kernels - we used frozen corn, but you can also use canned whole kernel corn or fresh. If using canned, be sure to rinse and drain the corn first. You can also use fresh corn kernels sliced off of fresh cooked corn on the cob.
heavy cream - swap this for a plant-based heavy cream if you need a dairy-free or vegan option.
salt and pepper

You will also need measuring cups and spoons and a large skillet.

How to Make the Best Creamed Corn

Sauté aromatics. In a large skillet, melt butter over medium-high heat until bubbly, about 2 minutes. Add onion and sauté until tender, about 2 minutes.
Add corn. Next, add corn kernels and cook until softened, about 3-4 minutes.
Add cream. Add cream, salt, and pepper and bring to boil. Stir constantly and simmer over medium heat until creamy and thickened to a desired consistency, about 5-7 minutes. Serve warm.

How to Serve

This Creamed Corn is a classic Thanksgiving side dish that you can serve all season long. Some of my other favorite holiday sides that you can serve at a holiday dinner are:

Storage and Freezing Instructions

How to Store

Transfer any leftover creamed corn (once cooled to room temperature) to an airtight container and store in the refrigerator for 3-4 days. Reheat in the microwave or on the stovetop over medium-low heat until warmed through.

How to Freeze

To freeze creamed corn, place it in a freezer-safe container or a sealed heavy duty freezer bag and freeze for up to three months. Make sure to leave some room in the container to account for expansion. When ready to serve, thaw the creamed corn in the refrigerator overnight and then reheat in the microwave or on the stovetop.

Recipe Tips and Tricks

Make it extra creamy. Nobody likes watery creamed corn - which is why canned pre-made creamed corn often gets such a bad reputation. If the creamed corn starts to look a bit too thin, add a little more cream or a tablespoon of cornstarch to thicken things up and make it creamier.
Add garnishes. If you want to add more interest and increase the flavor in this creamed corn, try topping it with chopped fresh herbs, a drizzle of balsamic vinegar, or a sprinkle of toasted breadcrumbs.
Char it! Pop your finished creamed corn under the broiler for a few minutes to add the perfect touch of char to the top and a deep, delicious roasted flavor for the perfect creamy corn dish.

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Carrot Pumpkin Soup

Carrot Pumpkin Soup is wholesome, nutritious, and delicious. There's nothing more comforting in the fall than a creamy bowl of soup. It's quick and easy to make too - perfect to feed the family on lazy weeknights where you just want to put on a cozy sweater and turn on a movie.

It's so easy that once you've gathered up all the ingredients for this one pot soup, there are really only four main steps: chop, saute, simmer, and blend. That's as complicated as it gets. So get this pumpkin soup with carrots on the stove for your best autumn harvest dinner yet. Flavorful, healthy, and so good.

Carrot Pumpkin Soup is wholesome, nutritious, and delicious. It’s quick and easy comfort food that’s perfect to feed the family on lazy weeknights. | aheadofthyme.com

Why You'll Love this Carrot Pumpkin Soup

Fall comfort food. Fall is the season of pumpkin patch trips and cozy soups - and this recipe combines the best of both worlds! This creamy carrot pumpkin soup is a tried-and-true fall favorite. It's hearty, healthy, and easy to make - a genuine triple threat.
It's naturally vegetarian. This tantalizing fall pumpkin soup happens to be naturally vegetarian! Because of that, it's also easy to make it fully vegan by swapping a single ingredient.
It's potluck friendly. This carrot pumpkin soup is easy to transfer to a crockpot and take to your next work or family potluck! Serve with dinner rolls or fancy crackers and your coworkers will be begging you to bring it to every function thereafter.
It's easy to make. Even though it's packed with complex, restaurant-quality fall flavors, this soup is incredibly beginner-friendly and it takes less than less than an hour from start to finish. You simply cook everything in a pot, then just pulse it all together to get a nice creamy puree. Perfect for a lazy dinner on busy weeknights.
Well-seasoned and loaded with flavor. For the spices in this soup, I used a combination of black pepper, Herbes de Provence and a pinch of chilli powder (if you are not afraid of a little heat). Spices brighten up the sweet and delicate flavours of the carrot and pumpkin and actually add a lot of health benefits including big anti-inflammatory benefits.

Ingredient Notes

Bursting with flavour, this comforting, vegetarian soup comes alive with hearty pumpkin, sweet carrots and a little kick of garlic. The pumpkin and carrot combo creates such an incredible flavour that complements the unusual mix of spices, which brings the soup to a whole new level.

To make this quick and easy Carrot Pumpkin Soup, you will need the following ingredients (full measurements in recipe card below):

olive oil - you can also use butter or avocado oil.
onion + garlic - classic aromatics in almost every soup that add so much flavor.
pumpkin
parsley root - if you can't find parsley root in stores, try parsnips instead! They're pretty similar but you'll have to account for the size difference. The resulting soup will be slightly sweeter as well.
carrots - you can use store bought carrots or some from your fall harvest. Just make sure to rinse them thoroughly before using.
vegetable stock - using vegetable stock will keep the soup vegetarian, but you can also use beef stock, chicken stock, or a bone broth if you prefer.
herbs de Provence - Herbs de Provence is a French herb blend consisting of dried rosemary, lavender, basil, thyme, tarragon, savory, marjoram, oregano and bay leaf. Some blends also include Italian parsley and fennel. If you can't find herbs de Provence but have some (or all) of the herbs mentioned, make your own blend!
half and half - to make this soup vegan and dairy-free, just swap the half and half for a non-dairy version like coconut cream or an unsweetened dairy-free creamer.
chili powder - this is optional but adds just the right amount of kick to the soup.
salt and pepper
optional toppings - top this soup with your favorite toppings such as a drizzle of cream, fresh herbs, and roasted sunflower seeds.
- most soft herbs like dill, parsley, basil, cilantro, mint, and tarragon make delicious and visually appealing edible garnishes!
- shelled sunflower seeds can be replaced with roasted pine nuts or roasted chopped walnuts.

You will also need measuring cups and spoons, a medium saucepan (or 4 quart Dutch oven), and an immersion blender or food processor.

How to Make Carrot Pumpkin Soup

Sauté vegetables. Heat olive oil in a saucepan (or 4 quart Dutch oven) over medium heat. Add onion and garlic and sauté for 2 to 3 minutes until soft and translucent. Then, add pumpkin, parsley root, and carrot, and cook for another 5 minutes, stirring occasionally.
Add stock and simmer. Add vegetable stock and Herbes de Provence spice mix and stir together. Reduce heat to low, cover, and simmer for 25 minutes.

Puree. Remove the soup from heat. Using an immersion blender or food processor, pulse until smooth.
Stir in cream. Stir in cream and season to taste with salt and pepper. Add a pinch of powdered chilli (optional, for a little heat. Feel free to skip this step).
Serve. Transfer to 6 serving bowls, decorate with a swirl of cream, some fresh herbs and sunflower seeds. Serve immediately.

How to Serve

This pumpkin soup with carrots is delicious served on its own with your favorite toppings such as a swirl of cream, sunflower seeds, and fresh herbs.

Some classic fall soup sides that also pair well with it are:

Storage and Freezing

How to Store

Transfer leftover pumpkin soup to an airtight container and store in the refrigerator for 3-4 days. Reheat on medium-low heat on the stovetop, stirring frequently, or in the microwave until warmed through.

How to Freeze

Once cooled to room temperature, place carrot pumpkin soup in a freezer-safe container or a freezer bag. Make sure to only fill only ¾ of the way to allow for expansion as the liquid freezes. Freeze for up to three months and thaw in the refrigerator overnight or use a warm water bath to release the frozen soup from the container.

Recipe Tips and Tricks

Use it for meal prep. Soup is one of the easiest things to meal prep - all you have to do is make a big batch, portion, and store or freeze! Bulk up your rainy day freezer meal stash and pull out this pumpkin soup with carrots whenever you need a break from making a meal from scratch.
Make your own stock. If you have the time and know-how (it's actually really simple!), making the stock yourself adds an extra dimension of flavor. Plus, you control what goes into it, so you can make it fit your preferences right down to the number of garlic cloves included.
Reuse leftovers in creative ways. Leftover soup is sometimes hard to use in time without freezing, but if you can think up new ways to use it, the leftovers will quickly dwindle. You can use leftover carrot pumpkin soup to make dressings, marinades, sauces, dips, and more!

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Pumpkin Mousse

This rich, creamy Pumpkin Mousse is a fall dessert favorite. It's beginner-friendly and requires little experience to whip up. Make this holiday mousse with a little time and a few common ingredients to create pumpkin spiced perfection - and no baking required!

In fact, you can whip up this delicious dessert in only 15 minutes of prep (plus two hours of chill time) and have it ready to go the moment you're ready for it. It's easy to make ahead and freezer-friendly too.

This rich, creamy pumpkin mousse is a fall dessert favorite. It’s beginner-friendly, no bake, and easy to whip up in 15 minutes before ready to chill. | aheadofthyme.com

Why You'll Love This Pumpkin Mousse

A simple and delicious fall dessert. As the seasons change, the demand for pumpkin spice everything goes up. Why? Because it's delicious and classic! Add in the creamy richness of cream cheese and whipped cream and you've got an irresistible concoction of silky spice on your hands.
It doubles as a dip. You can serve this pumpkin puree mousse on its own with a spoon, or as a dip with things like graham crackers, gingersnaps, or teddy graham - adapt it to whatever works for you.
It's easy to make. Making mousse with pumpkin is a lot easier to make than you think! If you haven't made homemade mousse before, then you will be pleasantly surprised. This easy no bake treat comes together in literally minutes with a handful of ingredients before it's ready to be set in the refrigerator.
It has the best texture. The melt-in-your-mouth fluffiness of this mousse is thanks to whipped heavy cream, which helps the softer ingredients (like the cream cheese and pumpkin puree) hold a more structured shape. It's silky smooth yet firm.
Great for holiday parties. Pumpkin mousse cups are a crowd favorite and are sure to please guests at any event you make them for! You can also leave it as a family-style serving and take it to potlucks, provided your transit time is low and you have a place to refrigerate it before serving. Don't anticipate leftovers - this one usually gets devoured quickly!

Ingredient Notes

To make this easy Pumpkin Mousse, you will need the following ingredients (full measurements in recipe card below):

cream cheese - cream cheese helps give the mousse a silky consistency, but if you're out, you can swap it with neufchatel cheese, ricotta, or a vegan cream cheese alternative.
brown sugar - maple syrup or honey will work best as a 1:1 substitute for brown sugar.
pumpkin pie spice - pumpkin pie spice is just a blend of spices, so you can make your own or use a store-bought blend. Cinnamon, nutmeg, ground ginger, clove, and allspice are all you'll need.
pumpkin puree - you can use homemade pumpkin puree or the grocery store version. Either way, it's important to note that pumpkin puree and pumpkin pie mix are not the same thing. Pumpkin puree only contains pumpkin, whereas pumpkin pie mix has a different texture and already includes sugar, spices, and other ingredients for pumpkin pie.
vanilla extract - vanilla bean paste, though a little harder and more expensive to get your hands on, would amplify the flavors even more in this mousse recipe.
heavy cream - you can also use a non-dairy version.
sugar
whipped cream - optional, for topping. There are several vegan whipped cream alternatives on the market that would work just fine in this recipe like coconut whipped cream or whipped cream made from almond milk.

You will also need measuring cups and spoons, mixing bowls, and hand mixer.

Toppings

Feel free to serve pumpkin mousse in individual cups as is. You can also top them with your favorite toppings. Try:

whipped cream and a dusting of pumpkin pie spice
crumbled graham crackers or gingersnap cookies
whipped cream and sprinkles (customize the colors based on a holiday that you are serving this during)

How to Make the Best Pumpkin Mousse

Beat cheese. In a large mixing bowl, use a hand mixer and beat the cream cheese until light and fluffy, about 1 minute.

Add sugar and spice. Add brown sugar and pumpkin pie spice and continue to beat until light and fluffy and fully blended together.

Add pumpkin. Add the pumpkin puree and vanilla and mix until combined.

Whip cream. In a medium mixing bowl, whip the cream using your hand mixer set on low-medium speed until you form soft peaks, about 1 minute. Add the granulated sugar and set the mixer to high and continue to whip until you reach stiff peaks, about 1 more minute.
Combine. Gently fold the whipping cream mixture into the pumpkin mixture until fully combined with no streaks visible.

Chill. Transfer the mousse into individual sized serving cups. You can pipe them to make the transfer easier. At this stage, the mousse will be very soft. Refrigerate for at least 2 hours to let the mousse set. If you have time, leave it overnight.
Serve. Serve with a dollop of whipped cream and a sprinkle of pumpkin pie spice on top.

How to Serve

Pumpkin Mousse is delicious served on its own with a dollop of whipped cream and a sprinkle of pumpkin pie spice on top.

If making this for a holiday dessert spread this fall, here are some other favorite fall desserts to include:

Storage and Freezing Instructions

How to Store

Spoon the pumpkin mousse into an airtight container and refrigerate for up to four days. It may lose its shape and "flatten" a little over time, so use it or freeze as soon as possible.

How to Freeze

Transfer the leftover mousse into an airtight, freezer safe container or freezer bag and store for 2-3 months. To thaw the mousse, just transfer the bag into the refrigerator and let it thaw for several hours (or overnight) until it's gone back to its original consistency.

Recipe Tips and Tricks

Don't over-whip your whipping cream. You'll want to pull your whipped cream the moment it's formed stiff peaks - any longer than that and the milkfat and the solids will start to separate and you'll be left with very sweet homemade butter and buttermilk. Those things sound good, but won't make fluffy mousse.
Get the timing right. There's not a lot of downtime in this recipe, and things can fall apart if you spend too much time searching for an ingredient or utensil in between steps. Make sure you set yourself up for success by grabbing everything you need prior to starting the recipe.
Make it ahead of time for special occasions. Because this mousse is freezer friendly, it can be made ahead of holiday parties or gatherings! This would be a perfect dessert for a fall birthday, Halloween party, Thanksgiving, or football night. You can also go the extra mile and offer it with themed toppings for the occasion.

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Potato Dinner Rolls

Potato Dinner Rolls are soft, light, and fluffy. These quick and easy dinner rolls are loaded with leftover mashed potatoes along with a handful of simple pantry staples that you likely already have at home.

These homemade dinner rolls with potato can easily be made in an afternoon or prepared ahead for a special meal (with easy step-by-step instructions). They're delicious and pillowy and pair well with all kinds of soups, salads, and entrees - or can become and entree themselves if you incorporate them into sliders.

Potato Dinner Rolls are soft, light, and fluffy. These quick and easy dinner rolls are loaded with leftover mashed potatoes and simple pantry staples. | aheadofthyme.com

Why You'll Love These Potato Dinner Rolls

Loaded with real potatoes. Homemade dinner rolls are always a hit, and these dinner rolls with potato are guaranteed to delight diners of all ages. The not-so-secret ingredient, mashed potatoes, adds even better texture and flavor to these versatile rolls.
They're extra soft. These potato dinner roll have the best texture thanks to mashed potatoes. By adding mashed potatoes to this dinner roll recipe, it gives them an even more supple, fluffier texture.
Perfect for casual weeknight dinners and big holiday parties. These rolls are fast and easy enough to make for a weeknight dinner, but fluffy and delicious enough to serve at bigger events like holiday potlucks or dinner parties.
Great for using leftover mashed potatoes. This potato bread will be your new go-to for using up leftover mashed potatoes! Using leftovers cuts back on the amount of prep and clears some space in your fridge - taking care of two birds with one stone. Some of my other favorite leftover mashed potato recipes include: Mashed Potato Soup, Mashed Potato Cakes, Mashed Potato Balls, and Homemade Potato and Cheese Perogies.

Ingredient Notes

To make these easy Potato Dinner Rolls, you will need the following ingredients (full measurements in recipe card below):

milk - if you or someone in your family is lactose intolerant or sensitive to dairy, you can use unflavored coconut milk, almond milk, or another dairy-free milk substitute in place of the milk in these rolls. Coconut milk tends to work well with baked goods because of its high fat content.
sugar - honey would also work well in this dinner roll recipe!
active dry yeast - active dry yeast will yield the best, most consistent bread result every time-but things happen and we all run out every once in a while. A 1:1 measurement of baking powder should help the rolls rise and give a similar effect. Active sourdough starter would also work, but you'll have to change the quantities a bit. The rule of thumb is one cup of starter per standard 7g package of active yeast, or per two teaspoons of active dry yeast if you're using the jar kind.
eggs
melted butter - olive oil would be a fine substitute for butter in these rolls.
all-purpose flour - you can make gluten free mashed potato rolls by swapping the wheat flour with a measure-for-measure gluten free flour.
mashed potatoes - Yukon or russet potatoes are the best potatoes for mashing, and therefore, the best kind of mashed potatoes for this recipe, but you can use whatever kind of potato or mashed potato you have on hand, including instant.
salt

You will also need measuring cups and spoons (or a kitchen scale), mixing bowl, bench sraper, and a 9x13-inch casserole pan.

How to Make the Best Potato Dinner Rolls

Make the dough. In a medium mixing bowl, whisk to combine milk, sugar, yeast, eggs, and butter until smooth. Set aside for 5 minutes until bubbles form on top. In a large mixing bowl, stir together flour, mashed potatoes, and salt until evenly combined. Slowly pour the wet mixture into the flour mixture. Mix well until it forms a shaggy dough, scraping down the sides of the bowl (there should be no dry flour particles visible).
Knead the dough. Knead the dough for 8-10 minutes until a smooth and soft dough ball is formed. You can also knead the dough on medium speed in a stand mixer for 8-10 minutes until smooth dough ball is formed. Cover the bowl and let the dough rise until doubled in size, about 1 hour. You can lightly oil the dough ball to prevent sticking.

Tips for Kneading Dough

How to knead dough: Knead the dough by pushing it down and outward using the palms of your hands. Fold the dough in half toward you and press down. Repeat this motion by pushing the dough down and outward, and then folding over towards you. This helps build up gluten strength in dough that is responsible for making the bread fluffy.
How to test if dough is well-kneaded: A well-kneaded dough is smooth and can hold its shape. You can test the dough by giving it a firm poke with your finger. The indentation should bounce right back. If it doesn't bounce back and stays like a dimple, keep kneading for a few more minutes.

How to Shape Dinner Rolls

Roll the dough into a log and use a bench scraper to divide it into 15 equal pieces. Cover the dough with a damp cloth or plastic cling wrap to prevent it from drying.
Take one piece at a time and shape each piece into a smooth ball. Use the palms of your hands to flatten each dough, then fold and press all edges into the centre.
Turn it over and cup the dough in the palm of your hand, making circular motions until you create a ball. It should take less than 30 seconds to roll each piece into a smooth ball.

Arrange the dough balls into a 9x13-inch casserole pan, spacing them evenly into 5 rows and 3 columns.
Cover the pan loosely with plastic cling wrap and let the rolls rise until almost doubled in size, about 45 minutes.

Baking Potato Dinner Rolls

Bake the potato dinner rolls in a 350F preheated oven for 22-25 minutes until golden brown.

Brush the top with some melted butter (if desired) and let the rolls cool on a wire rack for 15 minutes before serving.

How to Serve

Potato Dinner Rolls are delicious served on its own with butter as a starter to dinner, as a snack, or with meat and cheese inside like in these Turkey and Cheese Sliders. They are also great served on the side of dinner. Some of my favorite dinner entrees to serve the on the side of are:

Storage and Freezing Instructions

How to Store

Wrap leftover dinner rolls tightly with plastic cling wrap or place in a large sealed plastic bag and store at room temperature for up to 3 days. You can extend the shelf life to a week if stored in the fridge. But note that the fridge will dry them out a bit.

How to Freeze

To freeze, let the potato rolls cool completely, then store them in an airtight container, freezer bag, or wrap them tightly in plastic cling wrap and place in the freezer for up to 2-3 months. When ready to serve, thaw at room temperature for several hours and reheat in the microwave on high power for 60 seconds.

Recipe Tips and Tricks

Make ahead instructions. You can have freshly baked potato dinner rolls at your next holiday party without making them on the day of. Just freeze the potato rolls while they're still in dough form - right after forming the rolls, before they get a chance to rise, transfer them to a sealed freezer bag and freeze for up to 3 months (though the sooner you use them, the better). Once you're ready to bake them, transfer to the container you intend to bake them in, then let them thaw on the counter for several hours (or overnight in the fridge) and allow them to rise to normal height. Bake as directed.
Make your own flavored butter. Potato bread pairs well with savory butters and sweet butters alike, such as dill or herb butter, cinnamon butter, honey butter, or spicy sriracha butter. Make several and see what your family likes best!

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Cheesy Potato Soup

Cheesy Potato Soup is creamy, delicious, and comforting. This recipe takes everyday ingredients and transforms them in about 30 minutes into a rich, luscious soup that pairs well with other dishes or dazzles as an entree all on its own.

Potato cheddar soup is quick and easy to make - which means you can quickly put it together after a long day of work and errands or take your time and make it as part of a multi-course meal. Either way, this potato soup recipe will be one your family never gets tired of.

Cheesy Potato Soup is creamy, delicious, and comforting. This recipe takes everyday ingredients and transforms them in 30 minutes to a rich, luscious soup. | aheadofthyme.com

Why You'll Love This Cheesy Potato Soup

Creamy, cheesy flavor. The sharp cheddar in this creamy potato soup kicks things up a notch and adds a ton of flavor - living up to its reputation for making absolutely everything taste better. Kids and adults alike will love this cheesy potato soup!
It's a classic comfort dish. When things get cold and the weather is a bit gloomy, this soup will warm you up from the inside out! Count on this soup for comfort all season long. It tastes like Cheddar Mashed Potatoes, but in soup form.
It's freezer-friendly. Soups are always an excellent option for stocking the freezer, and this potato soup with cheddar cheese is no exception. You can make a massive batch of this soup and use leftovers to feed your family any time you need something fast!

Ingredient Notes

To make this delicious Cheesy Potato Soup, you will need the following ingredients (full measurements in recipe card below):

butter - olive oil, avocado oil, or a vegan butter substitute would also work.
onions - If you're in a pinch or just not a fan of chopping onions, dehydrated diced onions or onion powder will add similar flavor to the recipe but will alter the texture of the soup slightly.
garlic - freshly minced garlic is always best flavor-wise, but canned or jarred minced garlic are fine substitutes.
potatoes - Yukon gold potatoes or russet potatoes work best for this recipe because of their high starch content that helps give the soup a robust texture, whether you decide to leave it chunky or make it smooth.
stock - homemade stock will add even deeper flavors to this soup (plus you're in control of the ingredients), but if you don't have time to make your own, store-bought stock is great too!
milk - if you or someone in your family has a milk allergy or sensitivity, you can use a dairy-free milk with similar fat content, like coconut milk.
cheddar cheese - cheddar works especially well for adding tons of sharp, tangy, cheesy flavor to potato soup, but you can swap your favorite hard cheese in its place or use a vegan imitation cheese!
salt and pepper

Toppings

Top this potato soup with your favorite toppings such as:

sour cream - if you're out of sour cream, greek yogurt is a great alternative that will taste and feel similar.
green onions or chives - you can top this soup with any soft herb, like dill, parsley, or basil. Additionally, you can use dried herbs if you don't have the fresh versions!
bacon bits
cheese - grated cheddar cheese or parmesan cheese are delicious on top.

You will also need measuring cups and spoons, a large cooking pot, and a potato mashed (or fork). You'll also need an immersion blender, food processor, or blender, to puree the soup until smooth if you don't want it to be chunky.

How to Make the Best Cheesy Potato Soup

Sauté aromatics. Heat butter in a large cooking pot over medium-high heat. Add onion and cook until soft and translucent, about 3-4 minutes. Add garlic and cook until fragrant, about 1 minute.
Add potatoes. Add potatoes and stock, and give everything a stir.
Simmer. Turn the heat up to high and bring the soup to a boil. Then, reduce heat to low, cover, and simmer for 15-20 minutes, until potatoes are soft when you insert a fork.
Mash. Use a potato masher or fork to roughly mash the potatoes.
Add cheese. Stir in milk until incorporated. Add cheese and stir until melted. Season with salt and pepper, to taste.
Puree (optional). You can serve the soup chunky, or puree it until smooth. If so, use an immersion blender and puree the soup directly in the pot, or transfer to a food processor or blender to puree.
Serve. Serve warm and top with a dollop of sour cream and green onions, if desired.

How to Serve

Cheesy Potato Soup is delicious served on its own with your favorite toppings. It also pairs really well with some classic fall soup sides including:

Storage and Freezing Instructions

How to Store

Allow any leftover potato soup to cool to room temperature, then transfer to an airtight container and store in the refrigerator for 3-4 days. If only storing for a day or 2, you can keep it in the pot covered with the lid.

How to Freeze

Transfer leftover cheesy potato soup to a freezer-safe airtight container or freezer bag and freeze for up to six months. To thaw, transfer to the fridge a day before you want to use the leftovers to allow it to thaw overnight.

How to Reheat

To reheat, bring it up to the desired temperature in the microwave or on the stovetop. You can also reheat straight from frozen in a crockpot or on the stovetop, but you'll have to allow it to thaw a bit first or use a warm water bath to release the frozen soup from the container.

Recipe Tips and Tricks

Choose your chunks. The texture of this soup is fully up to your preferences. You can mash the potatoes as roughly or as finely as you want. You can even add them to a blender, use an immersion blender, or throw in the food processor to get a smoother, silkier soup.
Make sure the potatoes are cut uniformly. The ability to cut things uniformly is one of the most essential skills you can have in the kitchen! You don't have to be perfect, but if the potatoes vary too much in size, they'll cook at different rates and can affect the texture of your soup. Plus, no one likes a surprise bite of undercooked potato.

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Green Beans Almondine

Green Beans Almondine is buttery, garlicky, and nutty. This classic French side dish is quick and easy to make, loaded with flavor, and has the perfect combination of textures between green beans and almonds. You will be reaching for this recipe any time you've got green beans on hand.

Made with a handful of simple ingredients including a few other minor pantry staples, these green beans are big on flavor and comes together quickly, making it especially helpful for when you need a tasty side in a hurry.

Green Beans Almondine is buttery, garlicky, and nutty. This classic French side dish is quick and easy to make, and loaded with flavor and texture. | aheadofthyme.com

Why You'll Love This Green Beans Almondine

They're a great side for formal and informal occasions. These green beans with almonds are easy to whip up but look pretty fancy among a dinner spread, making them the perfect choice no matter the occasion.
They come together quickly. Green beans almondine is a fairly fast side - it's ready to eat in only 20 minutes! If you choose a main dish that's got a similarly low cook time, you could have a full dinner done in under an hour.
Made with a handful of ingredients. This green beans side dish is made up of simple ingredients like toasted almonds, sautéed garlic, blanched green beans, butter, and a few other minor pantry staples. It's got big flavor.
They're tasty and healthy. These humble green beans are packed with flavor, plus the toasted almonds add the perfect amount of crunch. They're healthy and delicious. Your whole family will love this preparation of a typically boring vegetable!

Ingredient Notes

To make this delicious and easy Green Beans Almondine, you will need the following ingredients (full measurements in recipe card below):

green beans - fresh green beans work best, but you can also use frozen French cut green beans. Just be sure to adjust the cooking time and cook them through to make sure the centers aren't cold.
butter - olive oil or other neutral oil with a high smoke point would also work.
sliced almonds - store-bought sliced almonds make this recipe a little faster and less labor intensive, but if you've got whole almonds and no time (or patience) to slice them yourself, a rough chop will do.
onions
garlic - freshly chopped garlic always adds the most flavor, but you can also use pre-minced garlic if you've got some on hand.
lemon juice - If you're out of fresh lemons, concentrated lemon juice is fine to use, too.
salt - you can use the usual finely ground table salt for these French green beans or try a course or flake salt to add a bit more crunch and delightful bursts of saltiness.
black pepper

You will also need measuring cups and spoons and a large skillet.

How to Make the Best Green Beans Almondine

Blanch green beans. Add green beans in a large pot of boiling water and cook until tender, about 3-4 minutes. Drain under cold running water for a minute and set aside.

Sauté almonds. In a large skillet, melt butter over medium-high until bubbling, about 2 minutes. Add almonds and sauté until golden brown, about 2 minutes.
Add aromatics. Add onion and garlic and cook until fragrant, about 1 minute.
Add in green beans. Stir in the blanched green beans and cook until warmed through, about 1-2 minutes.

Add seasoning. Add lemon juice, salt, and pepper and toss well to coat. Serve immediately.

How to Serve

Green Beans Almondine is a delicious side dish that you could eat all on it's own, but it pairs really well with almost any entree. Some of our favorite main course dishes to pair these green beans with are:

Storage and Freezing Instructions

How to Store

Store leftover cooked green beans in an airtight container and store in the fridge for up to four days.

How to Freeze

Place leftover green beans almondine in a freezer bag and freeze for up to 3 months. To thaw, transfer to the fridge overnight and reheat in the microwave or on the stovetop over medium heat.

Recipe Tips and Tricks

Prep your own green beans for optimal freshness. Stores will sell French cut green beans several ways, from fresh and entirely whole, to already-trimmed, to fully prepared canned or frozen green beans. Trimming your own is a little time consuming, but if you have extra hands it goes by quickly (and this is a simple task that kids ages 6+ will love helping with!). You can easily snap off the ends of fresh green beans with your hands, so a sharp knife is optional.
Avoid overcooking. It's important to watch the pot while the beans are blanching in the boiling water. Overboiling them will cause them to go mushy and fall apart. You want them to have the same texture as al dente pasta: tender, but still firm enough to hold shape and bite through.

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Pumpkin Cornbread

Pumpkin Cornbread is a sweet and savory side dish that is moist, fluffy, and crumbly with golden crisp edges. Loaded with real pumpkin, this twist on classic cornbread is delicious and flavorful.

Plus, this quick and easy bread recipe requires only ten minutes of preparation before baking (and no mixer required!) and takes half an hour in total. It's perfect for tossing in the oven before a meal or baking and taking on the road.

Pumpkin Cornbread is a sweet and savory side dish loaded with real pumpkin, and is moist, fluffy, and crumbly with crisp edges. | aheadofthyme.com

Why You'll Love This Pumpkin Cornbread

Full of fall flavors. Fall brings with it pumpkin-flavored everything - cornbread included! Between the pumpkin puree, pumpkin pie spice, and the cornmeal, it tastes like a full fall harvest in one bite. This cornbread will instantly get you in the autumn mood, if you're not there already.
It's great as a side and an appetizer. You can serve this versatile pumpkin cornbread as a starter or alongside the main dish. Whether you're trying to hold over a few hungry mouths before a meal or looking for the perfect bread side to compliment a stew or roast, look no further.
It's ideal for parties and tailgates. Autumn is the season of crockpot potlucks, tailgating events, and fall gatherings. This pumpkin cornbread travels well and is great for taking to a potluck or contributing to a party spread!
Great use of leftover pumpkin. This pumpkin cornbread is a great recipe to make when you have some extra pumpkin puree leftover from your other fall baking adventures like Mini Pumpkin Pies, Small Batch Chocolate Chip Pumpkin Bread, or Pumpkin Mascarpone Pie.

Ingredient Notes

To make this delicious Pumpkin Cornbread, you will need the following ingredients (full measurements in recipe card below):

flour - for a gluten-free pumpkin cornbread, substitute the wheat flour for all-purpose gluten free flour.
cornmeal
baking powder + baking soda
pumpkin pie spice - pumpkin pie spice is made up of cinnamon, ground ginger, allspice, nutmeg, and clove, so if you don't have pumpkin pie spice on hand but you have the other spices, you can make your own!
pumpkin puree - pumpkin puree is essential to this pumpkin cornbread recipe. Whether you use store-bought pumpkin puree or a homemade puree is up to you.
milk - the milk in this recipe can easily be swapped for a dairy-free version like coconut milk, almond milk, or another plant-based milk substitute.
vegetable oil - feel free to use any vegetable oil such as avocado oil, olive oil, or coconut oil - just be aware that the flavor may change slightly depending on which oil you decide to use.
eggs - the eggs in this recipe can be substituted for applesauce or mashed banana. It may slightly sweeten the recipe a bit, so you may want to alter the amount of brown sugar you add later.
brown sugar - light molasses, honey, maple syrup, or zero-calorie brown sugar alternatives can be used instead.
maple syrup or honey - this is optional, to drizzle on top when serving.

You will also need measuring cups and spoons, mixing bowls, and an 8-inch square baking pan.

How to Make the Best Pumpkin Cornbread

Combine dry ingredients. In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and pumpkin spice. Set aside.

Combine wet ingredients. In a medium mixing bowl, whisk together pumpkin puree, milk, vegetable oil, eggs, and brown sugar, until smooth and the sugar is dissolved.

Add wet to dry ingredients. Pour the liquid mixture into the dry mixture. Stir with a silicone spatula to combine until no dry flour is visible in the bowl. Make sure to scrape down the sides of the bowl with the spatula. Do not overmix. The mixture will be fairly wet.

Transfer batter to pan. Lightly grease an 8-inch square baking pan with some vegetable oil and set it aside. Pour the mixture into the baking pan. Tap the pan to release some trapped air bubbles, if any.

Bake. Bake in a 400°F preheated oven for 20-30 minutes until golden brown and set. Remove the pan from the oven and let it cool in the pan for 15-20 minutes before serving.
Serve. Slice into 9 squares and serve warm or transfer to a wire cooling rack to cool completely.

How to Serve

I like to serve this Pumpkin Cornbread warm with a drizzle of maple syrup or honey on its own as a snack, or serve it as a side dish with dinner or as part of a holiday brunch spread.

Some popular dishes to serve with cornbread are:

Storage and Freezing Instructions

How to Store

Store leftover pumpkin cornbread, once cooled to room temperature, in an airtight container at room temperature for two to three days, or refrigerate for up to five days.

How to Reheat

Reheat in the microwave by transferring to a microwave safe dish, cover with a microwavable lid or plastic cling wrap, and microwave on high for 15-30 seconds until heated through, being careful not to overheat due to risk of drying out the bread.

How to Freeze

Transfer the pumpkin bread to a sealed freezer bag and refrigerate for up to three months. Let thaw at room temperature for several hours before reheating and serving.

Recipe Tips and Tricks

Mix by hand. Unlike other batters, you actually want to leave a few lumps in your cornmeal for the signature bready texture, and using a stand or hand mixer can easily overmix your batter.
Change up the shape. You can use this recipe to make pumpkin cornbread muffins, too! Just swap the baking pan for a muffin tin and adjust the cooking time according to the size of your desired muffins. You can also use a cast iron skillet instead of a baking pan for a crispier crust and more rustic cornbread.

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Microwave Steamed Broccoli

Microwave Steamed Broccoli is tender, buttery, and delicious. This easy side dish takes just minutes to prep and even less time to cook. Broccoli florets go from crunchy to unbelievably tender when steamed in the microwave. You may never cook broccoli any other way again!

Learn how to steam broccoli in the microwave and add in just a few pantry staples to enhance the natural flavor of the broccoli even more. It's so easy you won't mind making it several times a week! Your whole family will fall in love with this microwave broccoli.

Microwave Steamed Broccoli is tender, buttery, and delicious. With just 4 ingredients, this easy side dish takes minutes to prep and even less time to cook. | aheadofthyme.com

Why You'll Love Microwave Steamed Broccoli

It makes for a speedy, (mostly) hands-off side dish. Chopping the broccoli is the most labor-intensive part of this recipe. After that, the microwave will take care of the cooking! All you have to do is drain the excess water off and stir in the butter and seasoning at the end.
No stovetop or oven needed! This incredibly easy recipe doesn't require you to fire up a single burner or preheat anything. Just add the ingredients, pop into the microwave, and stir when it's done.
Easy way to add a vegetable to any meal. Keep this recipe for how to steam broccoli in the microwave in your back pocket (or simply memorize the few easy steps and ratios!) to use any time you need it, whether you're in a pinch and need to add something green to your child's plate or you're making a recipe that calls for steamed broccoli.
It cooks fast. When you're quickly whipping up dinner between work and running errands, every minute counts - which is why this recipe for steamed broccoli in the microwave is the perfect dish for busy schedules. It tastes so great, you wouldn't know it only took a few minutes in the microwave!

Ingredient Notes

To make easy Steamed Broccoli in the microwave, you will need the following ingredients (full measurements in recipe card below):

broccoli florets - this recipe calls for freshly chopped florets of broccoli, but you can also use frozen broccoli florets if you're in a pinch! You may have to adjust the amount of water and the cooking time to account for the extra moisture and starting temp.
water
butter - using unsalted butter will ensure you don't over salt it in the next step, but if you use salted butter, just make sure you taste it before adding more salt. You can also use a vegan butter alternative if you prefer.
salt and pepper - fresh ground pepper offers the most favor and you can use whatever size grain of salt you want-larger flakes will add a crunchy texture and smaller flakes will offer a more even distribution. It's up to you!

You will also need measuring spoons and a microwave-safe bowl and cover.

How to Make the Best Steamed Rice in the Microwave

Microwave. Place broccoli florets in a large microwave-safe bowl. Pour water on top. Cover the bowl with a microwave cover or microwave-safe plate. Microwave on high until broccoli is tender, about 3-4 minutes.

Drain. Carefully remove the hot bowl (watch for the hot steam) and carefully drain the steamed broccoli in a colander if there is any water is leftover.
Season. Transfer the steamed broccoli to a serving dish and top with butter, salt, and pepper. Toss to coat and serve immediately.

How to Serve

Serve Microwave Steamed Broccoli any time you need to add a veggie to a meal. Grilling chicken, steak, or fish? Serve this broccoli. Making spaghetti? Steamed broccoli makes a great side! Grilled cheese sandwiches and macaroni for lunch? Toss some broccoli in the microwave while you're browning bread and serve. Because this steamed broccoli is so simple and easy, it pairs well with just about anything.

Some of my favorite entrees to serve this with are:

Storage and Freezing Instructions

How to Store

Once cooled, place any leftover broccoli in an airtight container and store in the refrigerator for up to 3 days. To reheat, transfer to a microwave-safe dish and cover. Microwave on high for 45-75 seconds until warm.

How to Freeze

Steamed broccoli can also be frozen. Transfer to a freezer-safe container or freezer bag and freeze for up to 3 months.

Recipe Tips and Tricks

Recycle leftover broccoli. Leftover steamed broccoli is one of the most versatile ingredients. Chop up leftover broccoli and toss in pasta, reheat and serve with rice and a protein, or cut into small pieces and add to an omelet. Devise your own method of reusing the leftovers!
Add your favorite sauces or seasonings. Though this recipe is pretty basic, it's still got great flavor. However, if you want to kick the flavor up a notch, you can add your favorite seasonings and tailor it to the main entree or theme of the meal.

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Caramel Apples

Homemade Caramel Apples are sweet, delicious, and fun to make. Chewy caramel made from scratch covers crisp, juicy apples and can be topped with a nearly limitless selection of optional toppings to make this fall dessert absolutely irresistible.

Making caramel apples at home is easier than you think! You only need a handful of everyday ingredients and one hour of time. This recipe is fun to make alone or with a group and is a perfect party treat for fall holidays (especially Halloween!). Plus, it's very customizable - keep reading for ingredient swap suggestions and topping ideas!

Homemade Caramel Apples are sweet, delicious, and fun to make. Chewy caramel made from scratch covers crisp juicy apples, topped with optional toppings. | aheadofthyme.com

Why You'll Love these Caramel Apples

Done in under an hour. These festive, healthy-ish snacks or desserts are ready in just under an hour, which makes them easy to whip up for a Halloween party or an afternoon treat. It's so much easier to make hommeade caramel apples at home that you might have thought.
Kid-friendly. This delicious recipe also doubles as a fun fall activity that your kids will remember for years to come. Whether you make it a seasonal tradition or a one-time activity, kids of all ages will enjoy making (and eating!) these yummy gourmet caramel apples made from scratch.
Simple ingredients. Unlike some store-bought caramel candy apples, these homemade caramel apples don't contain fillers, preservatives, or artificial ingredients - just a few common ingredients that you are already familiar with.
Decorate them if you want. What is Halloween without a little bit of dress-up? You can make these caramel apples as is, or decorate them! I played around with milk chocolate, white chocolate, and crushed nuts. You could also add some orange food coloring to the white chocolate to make it orange in line with a Halloween theme. There are so many other ways to decorate. Use m&m's, marshmallows, or sprinkles too.

Ingredient Notes

To make these delicious gourmet Caramel Apples, you will need the following ingredients (full measurements in recipe card below):

apples - you can use virtually any apple you would like. Granny Smith, Honeycrisp, and Fuji apples are especially great candidates for coating (I personally love using Granny Smith apples). Just be sure to use unwaxed apples and keep them cold and dry in the fridge as this will allow the caramel to stick to the apples.
butter - butter is considered essential for making caramel. You may be able to use a vegan alternative in its place, such as coconut oil. But note that the result will vary in texture and taste.
brown sugar
light corn syrup - the corn syrup in this recipe can be substituted for brown rice syrup, thick maple syrup, or light molasses. Be mindful that each of these alternatives will lend a mildly different flavor that may be noticeable in the finished product.
sweetened condensed milk - there are also vegan alternatives available to replace the traditional dairy version if you want. If you're plant-based or otherwise dairy-free, try sweetened condensed coconut milk instead.
vanilla extract - vanilla extract can be substituted for vanilla bean paste or another extract (in different amounts depending on the intensity of the flavor). Cinnamon or maple extract would both lend complimentary flavors to the caramel apples.

You can keep the caramel apples plain, or add your favorite toppings such as:

milk chocolate
white chocolate
walnuts or other nuts
pretzels
mini m&m's

You will also need measuring cups and spoons, a medium saucepan, candy thermometer, and hard lollipop sticks (or popsicle sticks). I used these bamboo lollipop sticks for my candy apples. They are sturdier than regular lollipop sticks or cake pop sticks.

How to Make the Best Caramel Apples from Scratch

Prepare apples. Use unwaxed apples or wash them well to remove any wax. Use a paper towel to pat them completely dry. Insert hard lollipop sticks into the center of the apples. Place on a parchment lined baking sheet and transfer to the freezer to chill while you prepare the caramel.

Heat caramel ingredients. In a medium saucepan, melt the butter over medium-low heat. Whisk in the sugar, syrup, condensed milk and vanilla. Stir regularly and cook until the mixture beings to boil.
Thicken. Increase heat to medium heat and cook caramel for about 15 minutes, stirring constantly but slowly, until the caramel thickens and the caramel is done (check for doneness by checking the temperature or using the soft ball method).

How to Tell when Caramel is done

There are 2 ways to help you figure out if your caramel is done:

Temperature check: The caramel will be done when your candy thermometer reads 235 °F.
Soft ball method: You can also test the caramel to see if it forms a "soft ball". This means that if you drop the caramel into cold water and then remove it from the water and roll into a ball, the caramel should keep its shape.

Cool. Remove saucepan from the heat. Let the caramel cool for a few minutes.
Dip apples. Dip the apples into the hot caramel and twirl to fully coat and to let any excess drip off. Hold it upright for 30 seconds before placing it top side down back on the lined pan (this is to prevent the caramel from pooling at the bottom).

Decorate (optional). To decorate, start decorating the apples within 5-10 minutes (before the caramel has completely set). For plain caramel apples or apples completely dipped in chocolate, transfer the apples to the refrigerator instead for 15 minutes first to set completely. If the caramel pooled a little on the parchment paper, you can leave it as is, or lift up the apple and use your hand to shape the pooled caramel around the apple.

How to Decorate Caramel Apples

There are so many ways that you can decorate these festive caramel apples. You can:

Dip the caramel apples (not yet fully set) in crushed nuts, pretzels, and/or mini m&m's.
Allow the caramel to set, then melt the milk chocolate and/or white chocolate and drizzle some or the caramel apples with melted chocolate.

How to Melt Chocolate

You can melt chocolate either on the stovetop or in the microwave.

On the stove: Bring about 2 inches of water to a gentle simmer in a saucepan over medium-low heat. Reduce the heat to low and place a medium heatproof bowl over the saucepan, making sure the bottom of the bowl doesn't touch the water (you can also use a steamer insert). Add the chocolate and stir constantly as it melts. Continue stirring until completely smooth and gloss. This should take just a few minutes.
In the microwave: For a quicker method, place the chopped chocolate in a heatproof bowl and microwave in 30-second intervals, stirring well after each one. Continue until the chocolate is fully melted and smooth. Be sure to stir between intervals to prevent overheating or scorching.

Allow the caramel to set, then melt the milk chocolate and/or white chocolate and dip it completely in chocolate for 2 solid layers - caramel and chocolate.
Add extra toppings if desired.

Set aside the decorated apples back on the parchment paper lined pan and let toppings harden fully.

Recipe Tips and Tricks

Get the whole family involved! Invite the kids to decorate their own caramel candy apples. Everyone from toddlers to teenagers or young adults will love dunking the apples in caramel, drizzling with chocolate, and adding their own personal touches and tastes to these treats. Whether they make faces on their apples or coat the whole thing in nuts and sprinkles, it's always interesting to see what their creative minds come up with.
Remove wax - seriously. You may be tempted to skip this step if using waxed apples (if you aren't sure if your apples are waxed, just assume they are!). Leaving the wax on will affect the taste and might keep the caramel coating from sticking to the skin. An easy and effective way to remove wax from apples is to use a cloth or paper towel to wipe the surface of the apple with an apple cider vinegar and hot water solution. Dry using a clean cloth or paper towel. Inspect and repeat as needed.

Storing Instructions

Wrap the caramel apple tightly in plastic cling wrap and refrigerate for up to 7 days.

It typically isn't recommended to freeze caramel apples, as the caramel will easily become freezer burned and the apple will change consistency when thawed and may be unpleasant to eat.

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30 Blender Soup Recipes

When it comes to soups, blender soups are the easiest. You just throw you ingredients into the pot, simmer, and then puree with a blender. They're silky, smooth, and luscious. It's what soup season is all about.

If you are wondering what kind of soup to make in the blender, then you are in the right place. Today we are sharing over 30 of our best and most popular blender soup recipes that are vegetarian, with lots of vegan and gluten-free options too.

Over 30 of our best and most popular blender soup recipes that are vegetarian, with lots of vegan and gluten-free options too. | aheadofthyme.com

Best Blender Soup Recipes

Tomato Basil Soup

Homemade tomato basil soup is comforting, rich, and smooth. This cozy soup is easy, flavourful, and nourishing, making it so much better than canned.

Lemon Asparagus Soup with Parmesan

Lemon asparagus soup with parmesan is the perfect spring soup -- smooth, light, fresh, and flavourful. It's customizable and can be served hot or cold.

Roasted Carrot and Ginger Soup

Roasted carrot and ginger soup is rich, velvety, creamy, flavorful, and delicious. This healthy vegetarian soup is quick and easy to make in 30 minutes. Serve it with some toasted bread.

Cheesy Potato Soup

Roasted Butternut and Cauliflower Soup

Creamy roasted butternut squash and cauliflower soup has all the fall soup feels and is vegan and gluten-free. Plus, it's super easy to make in a sheet pan and then puree. Serve it with some quick and easy green onion dinner rolls or skillet dinner rolls.

Creamy roasted butternut squash and cauliflower soup has all the fall feels and is vegan and gluten-free. Plus, it's super easy to make in a sheet pan. | aheadofthyme.com

Coconut Curry Lentil Soup

Indian-inspired, vegan, creamy coconut curry lentil soup is an easy and simple 30-minute pantry meal that is packed with spices for maximum flavour. Serve it as a soup or as a curry over some coconut rice.

Artichoke Soup

Creamy artichoke soup is rich, healthy, delicious, easy to make, and freezer-friendly. This vegetarian soup is loaded with artichokes, leeks, and potatoes.

Lobster Bisque

Homemade lobster bisque is rich and creamy, loaded with seafood flavor, and delicious. Serve this quick and easy soup with soft bread for lunch or dinner.

Light Cream of Broccoli Soup

Delicious and flavourful, light cream of broccoli soup is a silky smooth, creamy, and thick soup made healthier with no cream. Make it in under 25 minutes.

Pinto Bean Soup (Sopa Tarasca)

Sweet Potato Soup

One pot sweet potato soup is super silky, creamy and vegan, and packed with fall flavours. Make this quick and easy fall and winter soup in 30 minutes. Serve with some rosemary cornbread or pumpkin dinner rolls on the side.

Cream of Mushroom Soup

Cream of mushroom soup is thick, creamy, and comforting. This delicious one pot soup is easy to make in 45 minutes, freezer-friendly, and reheats well.

Roasted Red Pepper and Tomato Soup

Roasted red pepper and tomato soup is silky smooth, incredibly flavorful and delicious, and easy to make. This vegan soup is healthy and nutritious too.

Creamy Mexican Corn Soup

This vegetarian, hearty and filling, creamy Mexican corn soup is dense, bright, and full of flavour! It has all the warm and cozy vibes written all over it. Serve it with some butternut squash quesadillas.

Roasted Butternut Squash Soup

It's no surprise that this delicious and easy roasted butternut squash soup is the most pinned soup recipe on Pinterest. This soup captures the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more? Serve with with a side of homemade ciabatta bread or crusty no knead bread for dipping.

Creamy Garlic Cauliflower Soup

Creamy Garlic Cauliflower Soup is creamy and healthy. This vegetarian soup is ready in 45 minutes with a handful of wholesome ingredients and a few steps. Serve it with an easy tomato bruschetta on the side.

Creamless Cream of Asparagus Soup

Creamless cream of asparagus soup is healthy, delicious, smooth, creamy, quick and easy to make. A perfect spring soup for a last minute lunch or dinner.

Creamy Tomato Potato Soup

Make this silky smooth and creamy tomato potato soup in under 25 minutes. This gluten-free vegan soup is healthy and filling and the easiest weeknight meal.

Instant Pot Butternut Squash Soup

Instant pot butternut squash soup is the perfect fall dish to cook in your pressure cooker - warm, cozy, comforting, and creamy. Make in 15 minutes.

Spinach and Pea Soup

Spinach and Pea Soup is creamy, velvety, healthy and delicious. It's a curried soup with a vegan coconut milk base loaded with fresh spinach and green peas.

Coconut Curry Pumpkin Soup

Coconut Curry Pumpkin Soup is rich, creamy, flavorful, and delicious. This vegan soup is ready just over 35 minutes with minimal prep and in one pot.

Mashed Potato Soup

Mashed potato soup is one of the best ways to use up leftover mashed potatoes. It's creamy, cheesy, delicious, and ready in under 30 minutes.

30-Minute Butternut Squash Soup

Quick and easy 30-minute butternut squash soup is simple yet packed with flavour, is naturally vegan and gluten-free, and can be made ahead of time. Serve it alongside some easy rosemary garlic focaccia bread or cornbread muffins for dipping.

Carrot Pumpkin Soup

Carrot Pumpkin Soup is wholesome, nutritious, and delicious. It's quick and easy comfort food that's perfect to feed the family on lazy weeknights.

Slow Cooker Loaded Baked Potato Soup

Nothing says comfort food like a bowl of slow cooker loaded baked potato soup topped with cheddar cheese, crumbled bacon and green onions. Literally throw your ingredients into the slow cooker and come back to a fully cooked soup a few hours later.

Butternut Squash Apple Soup

Butternut Squash Apple Soup is healthy and simple yet packed with so much flavour. Top this easy vegan soup with a layer of homemade toasted croutons.

Storing and Freezing Instructions

All of these blender soup recipes can easily be made ahead and stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

You can also choose to just prep the ingredients in advance, whether that means chopping up vegetables or mixing ingredients together. You can store all your prepared ingredients in airtight containers in the refrigerator. By prepping in advance, it will make the cooking process go a lot more smoothly and quickly.

More Comfort Recipes

Did You Make Any of These Blender Soup Recipes?

Please leave a comment and rating below, and let me know what you thought of this round up of blender soup recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

HUNGRY FOR MORE? Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram and Pinterest for more recipe updates.

Butternut Squash Bread

Move over pumpkin, there is a new loaf in town! Butternut Squash Bread is moist, fluffy, flavorful, and delicious. It's loaded with real butternut squash and warm fall spices that and brings the pumpkin spice season to your home.

Plus, this fall loaf cake is incredibly easy to make with a few baking staples and minimal prep time. Serve it for dessert at Thanksgiving dinner, as a school snack, or during a holiday brunch.

Move over pumpkin, there is a new loaf in town! Butternut Squash Bread is moist, fluffy, flavorful, and brings the pumpkin spice season to your home. | aheadofthyme.com

Why You'll Love this Butternut Squash Bread

Made with real butternut squash. I like to make my own homemade puree and I find butternut squash so much easier to work with than a big, heavy pumpkin. Plus, it is so incredibly flavourful. However, if you are crunched for time or cannot get your hands on butternut squash, you can easily substitute it with pumpkin puree and make classic pumpkin bread.
Easy to make. This simple loaf cake comes together with a few baking pantry staples along with butternut squash puree and pumpkin spice. You will spend less than 10 minutes of actual prep work before you are ready to pop the butternut squash bread into the oven.
It's perfectly moist. Butternut squash puree adds more than just flavor. Fresh vegetables like zucchini, eggplant, pumpkin or carrots have the potential to transform the texture and moisture of baked goods (like in Zucchini Muffins and Spiced Carrot Muffins). Butternut squash puree works the same way! It adds a nice density and moisture without sacrificing fluffiness or texture.
The classic fall flavors. The big bonus of baking this "pumpkin" bread is the incredible aroma that fills my kitchen, which comes from the delicious fall flavours of the pumpkin spice blend. I am talking cinnamon, nutmeg, and ginger.
It's nutritious. Butternut squash bread because it's a delicious and nutritious way to enjoy one of my favorite winter vegetables. The bread is packed with fiber, vitamin A, and vitamin C, and it's a great source of antioxidants.

Ingredient Notes

To make this delicious Butternut Squash Bread, you will need the following ingredients (full measurements in recipe card below):

butternut squash puree - feel free to use store-bought canned puree or homemade. You can even substitute it with pumpkin puree and make pumpkin bread instead.
baking staples - including all-purpose flour, baking powder + soda, salt, and sugar.
pumpkin spice blend - you can substitute with ground cinnamon if you'd like.
eggs
vanilla extract
vegetable oil
buttermilk - feel free to substitute with full-fat milk instead.
icing - made with confectioners' sugar, pumpkin spice blend (or substitute with cinnamon), and a liquid such as maple syrup, orange or lemon juice, or water.

You will also need measuring cups and spoons, mixing bowls, a 9x5-inch loaf pan, and a wire cooling rack.

How to Make the Best Butternut Squash Bread

Combine dry ingredients. In a medium mixing bowl, sift the flour, baking powder, baking soda, salt, and pumpkin spice together.
Combine wet ingredients. In a large mixing bowl, whisk the eggs and slowly add sugar until the mixture turns a light yellow color. Add vanilla extract, oil, buttermilk, and butternut squash puree and mix thoroughly.
Add dry to wet. Slowly add in the dry ingredients while continuously mixing the batter, until just combined and no dry ingredients are visible.

Bake. Lightly grease and flour a 9x5-inch loaf pan. Pour the batter into the pan and bake in a 350F preheated oven for 60-70 minutes. Check if it is ready by sticking a toothpick in the center of the loaf bread and then withdrawing it. The toothpick will come out clean when it's ready.

Cool. Place the pan on a wire cooling rack and allow the loaf to cool down completely before removing it from the pan.

How to Serve

Serve this butternut squash "pumpkin" bread as is, or with a drizzle of icing on top. To make the icing:

Mix the icing sugar with liquid by adding it in in slowly and mixing well until you get the consistency that you like.
Drizzle the icing over the loaf bread to cover it completely. Sift some pumpkin spice or cinnamon on top for decoration, if desired.

I also like to serve this butternut squash loaf cake with a warm drink such as tea, coffee, apple cider, or hot chocolate.

Storing Instructions

How to store: Butternut squash bread is best kept at room temperature in an airtight container or wrapped tightly in aluminum foil for up to 2-3 days. This will keep the butternut squash bread fresh and moist. You can also extend the life of the squash loaf by storing it in the refrigerator. Allow it to cool to room temperature first, then cover tightly with plastic wrap to retain moisture. Store in the refrigerator for up to one week.
How to freeze: Once cooled to room temperature, wrap the whole butternut squash bread (or individual slices) in plastic cling wrap and place into a freezer bag. Freeze for up to three months. Thaw frozen pumpkin bread by transferring them into the refrigerator overnight.

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Ground Turkey Soup

Ground Turkey Soup is hearty, nourishing, and healthy. Loaded with protein and veggies, this Italian soup is packed with flavor and is super filling. It's a quick and easy recipe that is ready to serve in about half an hour.

Plus, this Italian turkey soup only uses one pot for preparation, so clean-up here is as easy as cooking (and eating!). It's the perfect recipe for fall afternoons, rainy days, or any time you need a warm, comforting meal. This may become your new go-to soup!

Why You'll Love This Ground Turkey Soup

It's fast and easy to make. Hearty soups typically involve a laborious, time-consuming process, but this soup takes only 35 minutes from start to finish. Make it after work or on the weekend for a flavorful, hearty soup even when you're pressed for time.
Authentic Italian flavors. Take your tastebuds on a trip to Italy in under an hour with this Italian soup with ground turkey that rivals your local restaurant. When you're thinking of ordering takeout or going out to eat, you can pull out this recipe and get the same flavors in half the time (and for half the price!).
Simple gluten-free ingredients. Lean ground turkey plus simple, always-available vegetables and a few common pantry ingredients come together to make this savory, meaty Italian tomato soup that is healthy and gluten-free.
Packed with veggies. This one-pot tomato soup with ground turkey calls for several types of vegetables including tomatoes, carrots, and celery. You can feel good serving it to your whole family knowing that it's as nutritious as it is tasty!

Ingredient Notes

To make this easy and delicious Ground Turkey Soup, you will need the following ingredients (full measurements in recipe card below):

olive oil - avocado oil or other neutral oil will also work well.
ground turkey - this Italian ground turkey soup recipe is obviously tailored to ground turkey, but virtually any kind of ground meat will work like ground beef, ground chicken, or ground pork. You may have to adjust cooking time to make sure your substituted protein is cooked through.
onion
garlic - freshly minced garlic always offers the best flavor, but store-bought minced garlic is fine too if you're in a time crunch.
carrots - using pre-sliced carrots from the grocery store or a mandolin slicer will help cut down on preparation time!
celery
white button mushrooms - not a fan of white button mushrooms? Try using other robust types of mushrooms like cremini mushrooms, portobellos, or shiitake mushrooms.
tomato sauce - you can use canned tomato sauce or make your own if you've got extra tomatoes lying around.
tomato paste - store-bought or homemade tomato paste are both great options.
chicken broth
bay leaves
potato - Yukon gold potatoes or another low-starch potato typically hold their shape well when used in soups.
Italian seasoning - a homemade blend of similar herbs and spices will work just as well!
salt and pepper
baby spinach

You will also need measuring cups and spoons and a large pot (I used my 4 qt. Dutch oven).

How to Make the Best Ground Turkey Soup

Cook turkey. Heat oil in a large pot or 4 quart Dutch oven over medium-high heat until the hot oil is sizzling, about 2 minutes. Add ground turkey and cook until no longer pink, about 5 minutes. Stir well and break up the turkey into small pieces.
Add vegetables. Add onion, garlic, carrots, celery, and mushrooms and cook until tender, about 6-8 minutes.

Add sauce. Add tomato sauce, tomato paste, broth, and bay leaves. Mix well and bring the soup to a boil.
Add potato and seasoning. Add potato, Italian seasoning, salt, and pepper.
Simmer. Cover the lid and simmer over low heat until the potato is fork tender, about 10 minutes. Stir occasionally to prevent the potato from sticking to the bottom of the pot. Insert a fork to check doneness (if a fork is easily inserted into the potato, it's fork tender and ready).
Add spinach. Add spinach and stir until wilted, about 1-2 minutes.

How to Serve

This Italian Ground Turkey Soup is delicious and filling served on its own, or paired with some of my favorite sides including:

Storage/Freezing Instructions

How to Store

Transfer to an airtight container and store in the refrigerator for 3-4 days. Reheat on the stovetop or in the microwave according to the manufacturer's instructions.

How to Freeze

Place in a freezer-safe container like a plastic deli container or a freezer bag and fill only ¾ of the way to allow for expansion. Freeze for up to three months and thaw in the refrigerator overnight or use a warm water bath to release the frozen soup from the container.

Recipe Tips and Tricks

Chop vegetables ahead of time. Looking to make this soup even easier? Chop the vegetables a day or two prior to making this recipe to cut back on cooking time! Make sure to separately store chopped veggies so you won't have to sort them before adding them at the appropriate steps.
Add more carbs! If you want to make this soup go a little further, add cooked rice, pearled couscous, or your favorite shape of pasta at the end to increase the amount of servings you can get from one pot and introduce more texture.
Add garnishes. Cheese makes absolutely everything even better. Grate a little parmesan, sharp cheddar, or mozzarella cheese on top of individual servings for the perfect finishing touch. Additionally, a dollop of sour cream, a squeeze of lemon, and fresh herbs are great garnishes for this soup.

More Soup Recipes

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Cheddar Mashed Potatoes

Cheddar Mashed Potatoes are fluffy, creamy, and buttery. Loaded with cheddar cheese and hints of garlic, every bite of this classic side dish is delicious and flavorful. Cheesy mashed potatoes are perfect for all kinds of fancy holiday dinners (think Easter, Thanksgiving, and Christmas) or a family weeknight dinner.

The best part? These mashed potatoes with cheddar cheese are quick and easy to make, and they store and freeze well so you can prep them ahead of time and enjoy for weeks to come with little to no effort at all.

Cheddar Mashed Potatoes are fluffy, creamy, and buttery. Loaded with cheese and hints of garlic, every bite of this classic side dish is flavorful. | aheadofthyme.com

Why You'll Love Cheddar Mashed Potatoes

Easy elevated mashed potatoes. This recipe turns basic mashed potatoes into an exciting dish with little effort! Garlic, cheddar, and optional chives add flavor and a bit more wow factor to the humble potato.
They are quick to make. Mashed potatoes have never been more tasty, and this uncomplicated recipe gets them on the table in only half an hour. Just boil, mash, and mix - done! Five-star garlic cheddar mashed potatoes in only a fraction of the time.
An any-time side dish. Mashed potatoes are a classic crowd favorite that pair well with just about everything, from roasts to salads, soups, and more. Whip up this recipe out for a casual dinner at home or use it as part of your holiday meal planning strategy.
Only ten minutes of active prep work. This cheddar mashed potato recipe can be completed in 30 minutes - and a majority of it is waiting for the potatoes to boil. You can get them on the stove and move on to preparing other courses for efficiency.

Ingredient Notes

To make this easy Cheddar Mashed Potatoes, you will need the following ingredients (full measurements in recipe card below):

Yukon gold or russet potatoes - Yukon gold or russet potatoes work best for mashing - their high starch levels make the lightest and fluffiest mounds of mashed potatoes. If you like a denser mashed potato, you can experiment with different kinds of potatoes or use what you have available.
cheddar cheese - you can freshly grate a block with a cheese grater or use shredded cheese from the grocery store. But note the slight difference: store-bought shredded cheeses usually contain an additive that prevents the cheese from sticking together or melting in the bag, like cornstarch. You can also substitute it for a vegan cheese substitute if you're plant-based or lactose intolerant.
butter - the butter in this recipe can be swapped for olive oil or a plant-based butter alternative.
milk - if someone in your family has a dairy allergy or sensitivity, you can try using an unsweetened nut milk instead.
garlic powder
salt and pepper
green onions or chives - garnishing with herbs are optional but recommended. You can use freshly chopped onion and chive or dried versions of either of these soft garden herbs. You can also add other soft herbs like dill or basil.

You will also need measuring cups and spoons, a large cooking pot, and a mixing bowl.

How to Make the Best Cheddar Mashed Potatoes

Cook potatoes. Place potatoes in a large pot and add enough salted water to cover and immerse the potatoes completely by about an inch. Heat over high heat and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, until potatoes are soft when you insert a fork.
Drain. Drain potatoes and place back in the pot. Use a potato masher (or a fork) to mash the potatoes.

Add ingredients. Add in the butter and cheddar cheese and stir to mix until melted and incorporated into the potatoes. Slowly add in the milk and stir it into the mashed potatoes. Add garlic powder, salt, and pepper, and stir to incorporate.
Serve. Remove from heat and transfer to a serving dish, garnish with chives and extra butter, and serve warm.

How to Serve

This Cheddar Mashed Potatoes are the perfect side dish to serve with almost all your favorite entrees. They're also the perfect side to serve at holiday dinners this year.

Some of my favorite proteins to serve with these mashed potatoes are:

Storage and Freezing

How to Store

Allow leftover mashed potatoes to cool to room temperature, then store leftovers in an airtight container in the refrigerator for 3-4 days.

How to Freeze

You can also freeze mashed potatoes! Freeze in a freezer bag or a freezer-safe airtight container for up to three months. For individual servings, store servings in separate containers or freeze portions on a parchment-lined sheet pan for 1-3 hours before transferring to a freezer bag or container and thaw servings as you need them!

Ways to Use Leftover Mashed Potatoes

There are so many ways to repurpose leftover mashed potatoes. You can use these cheddar potatoes to make:

Recipe Tips and Tricks

Mashing hacks. Use a vegetable ricer, stand mixer with a whisk or paddle attachment, or hand mixer to make mashing even faster and easier. Start at a low and slow speed to make sure you don't over-mix. Leave as many chunks and lumps as you like!
Keep the butter cold until it's time to add it. Keeping your butter cold up until the moment you mix it with the hot mashed potatoes enables the fats and solids to be distributed more evenly than if you use room-temperature or melted butter.
Leave the potato skins on for a more rustic-style recipe. Leaving the potato skin on (or partially on, if you decide to reduce the amount of skin in your recipe) adds visual and textural interest to your mashed potatoes, and cuts down on peeling time.

More Potato Recipes

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Creamy Chicken Pesto Pasta

Creamy Chicken Pesto Pasta is packed with flavor, easy to make, and even easier to eat. Juicy and tender chicken is smothered in a creamy pesto alfredo sauce and tossed together with spaghetti and bursting cherry tomatoes. It's a quick 30 minute recipe that will satisfy the whole family.

This creamy pesto chicken pasta also stores well, leaving delicious leftovers to pack for lunch throughout the week. Plus, it's freezer-friendly, so you can enjoy leftovers for even longer - if there's any left over, that is.

Creamy Chicken Pesto Pasta is a delicious 30 minute recipe that is packed with flavor, quick and easy to make, and will satisfy the whole family. | aheadofthyme.com

Why You'll Love Creamy Chicken Pesto Pasta

Vibrant Italian flavor. Transport your taste buds to the Italian countryside with earthy pesto, crunchy pine nuts, and tomatoes in this creamy chicken pasta. It's seriously the best.
It's ready in 30 minutes. This creamy pesto pasta with chicken needs just a small time investment. It is ready in only thirty minutes - making it great for weeknight dinners after work or on hectic weekends on-the-go.
Easy to make. This pesto chicken pasta dish serves up complex flavors without the complex prep work. A few basic cooking skills and some multitasking will reward you with a delicious meal that looks and tastes like it took a lot more work to make!
Perfect end-of-summer dinner. This recipe is great for using up basil pesto and cherry tomatoes while they're still in season at the end of a long, hot summer. But the good news is that these items are readily available at the grocery store all year long, so you can enjoy this creamy pesto alfredo chicken pasta whenever you want!

Ingredient Notes

To make this delicious Creamy Chicken Pesto Pasta, you will need the following ingredients (full measurements in recipe card below):

pasta - I like using a long noodle such as spaghetti, linguine, or fettuccine, but you can swap the spaghetti noodles in this pesto chicken pasta for any preferred shape of pasta-fresh or homemade. Just make sure you adjust the cooking time if needed, according to the directions on the box.
chicken breast - if you prefer dark meat you can use boneless skinless chicken thighs.
pesto sauce - store-bought pesto is perfectly fine to use, but if you have the spare time (or an abundance of basil in your kitchen garden), a homemade pesto sauce adds an extra fresh touch to this pasta.
vegetable oil - we used avocado oil but if you don't have avocado oil, the. olive oil or another neutral-flavored oil with a high smoke point will work.
butter - if someone in your family is allergic to dairy, you can use a plant-based butter alternative instead.
red onion - different types of onions have distinctly different flavors, but if you don't have any red onion on hand, white or yellow will yield a similar result.
garlic - you can substitute fresh garlic for pre-minced garlic at a ratio of ½ to 1 teaspoon per clove in the recipe.
cherry tomatoes
heavy cream - a non-dairy heavy cream (like unsweetened coconut cream) will work if you're lactose intolerant or sensitive to dairy, but it may change the flavor slightly depending on the kind you choose.
chicken broth - vegetable broth or bone broth works just as well in this recipe.
salt and pepper
pine nuts - pine nuts can sometimes be difficult to find and are often a tad more expensive than other nuts. Chopped or crushed walnuts are a great substitute.

You will also need measuring cups and spoons, a large cooking pot, and a large skillet.

How to Make the Best Creamy Chicken Pesto Pasta

Cook the pasta. Bring a large pot of salted water to a boil over medium-high heat. Add spaghetti noodles and cook until al dente (fully cooked but still firm) according to package directions, about 10-12 minutes. Rinse the noodles under cold water to cool off completely and set aside in the pot.
Season the chicken. Use a paper towel to pat the chicken breasts completely dry. Season well with salt, pepper, and pesto. Set aside for 5 minutes.
Sear the chicken. Heat the oil in a large skillet over medium-high heat for 2 minutes until the hot oil is sizzling hot. Sear the chicken until golden brown and cooked through, about 5 minutes on each side. The internal temperature for the chicken should reach 165F as read on a meat thermometer. Cut the chicken into strips and set aside on a plate.
Make the sauce: In the same skillet, add butter and allow it to melt until starting to bubble, about 1 minute. Add onion, garlic, and tomatoes. Sauté until the tomatoes burst, about 4-5 minutes. Whisk in heavy cream, chicken broth, and pesto sauce. Bring the sauce to a simmer and stir occasionally until thickened to a desired consistency, about 3-4 minutes. Season with salt and pepper to taste.
Assemble. Add the cooked chicken to the sauce, and toss well to coat. Add in the pasta and toss again to combine. Garnish with pine nuts and serve warm.

How to Serve

This creamy pesto chicken pasta makes a hearty meal by itself, but it can be stretched farther if you add complimentary sides. A simple chopped salad pairs perfectly with this flavor powerhouse pasta.

Some other delicious sides that this pairs well with are:

Recipe Tips and Tricks

Make ahead tip: You can cut down on preparation time by making the sauce ahead of time! Try making it a day or two in advance when you have a few minutes to spare. Your future self will thank you!
How to store: Allow the pasta to cool to room temperature, then place leftovers in an airtight container and store in the refrigerator for 3-4 days.
How to freeze: Place in a freezer bag or airtight rubber storage container and freeze for 2-3 months. Allow it to defrost in the refrigerator overnight before reheating.
How to reheat: Reheat creamy chicken pesto pasta in a skillet on the stove over medium-low heat until warmed through. Add a splash of water if the sauce has thickened up too much in the fridge. You can also reheat it in the microwave (covered) on medium-low heat for 30 seconds to 3 minutes, until warmed through. The time will vary based on how much pasta you are reheating.

More Pasta Recipes

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Homemade Kettle Corn

Say goodbye to store-bought popcorn and hello to Homemade Kettle Corn instead. It is quick and easy to make with just 4 ingredients, satisfies sweet-and-salty cravings, and will delight family and friends of all ages. Serve it on special occasions or for everyday snacking.

Recreate movie theatre magic at home with this crunchy sweet and salty kettle corn that rivals even the best fairs and festivals. Plus, it takes just a few minutes to prep the kernels before watching them pop on the stovetop. The kids will love to watch too!

Say goodbye to store-bought popcorn and hello to homemade Kettle Corn — sweet and salty, loved by all, and quick and easy to make with just 4 ingredients. | aheadofthyme.com

Why You'll Love Homemade Kettle Corn

A quick and easy snack. This sweet and salty kettle corn goes from stovetop to hungry hands in just 20 minutes. Your family will ask for it over and over!
Made with only four ingredients. This recipe couldn't be any more simple and is made with just four pantry staples. Store-bought popcorns sometimes use questionable oils and preservatives, but you control the quality of all the ingredients in this simple kettle corn recipe made with real ingredients.
Great for movie nights and parties. Make movie nights at home, sleepovers, birthday parties and more extra special with this fresh, homemade kettle corn to enrich the experience.

Ingredient Notes

To make easy Homemade Kettle Corn, you will need the following ingredients (full measurements in recipe card below):

vegetable oil - you can use any neutral oil that tolerates heat well, like avocado oil or olive oil, but it may slightly change the flavor of the finished product. We also like using coconut oil for a subtle coconut flavor - it's delicious!
popcorn kernels - use your favorite kind! There are a ton of different types of popcorn to choose from, like heritage varieties and smaller or larger kernel sizes.
sugar - classic kettle corn calls for sugar, but you can sweeten the popcorn with alternatives like coconut sugar. You could even omit it and just make regular popcorn.
salt - a finer grain works best for distributing evenly and sticking to the popcorn.

You will also need measuring cups and spoons and a large skillet or pot.

How to Make the Best Homemade Kettle Corn

Heat oil. Heat vegetable oil in a large skillet or cooking pot over medium heat. Add 4 popcorn kernels and cover with the lid.
Add kernels. Once you hear all 4 kernels pop, this will indicate that the skillet is hot enough and ready. Add in the rest of the popcorn kernels, sugar and salt. Toss well to coat and close the lid. The kernels should spread out in a single layer in the skillet. Shake the skillet constantly (or use a wooden spoon to continuously stir) to prevent sugar from burning. The kernels will start popping quickly, in about 30 seconds.
Cook. Cook the kernels for about 2-3 minutes, until the popping has slowed down to once every 2 seconds. Remove the pot from the heat and shake for a few minutes until popping completely stops.

Homemade popcorn from scratch is quick and easy to make, a delicious and healthy snack, and is completely customizable with your favorite seasonings. | aheadofthyme.com

Serve. Immediately transfer the popcorn to a large serving bowl and allow it to cool for 5 minutes before eating.

Storing and Freezing

How to Store

Once cool to room temperature, transfer the kettle corn to an airtight container and store at room temperature for 2-3 days. Typically, homemade popcorn without any seasoning added can last for up to 1-2 weeks.

How to Freeze

You can actually freeze popcorn! Once the popcorn has completely cooled, store in an airtight container or sealed freezer bag and store in the freezer for up to 3 months. It doesn't actually freeze, but it will extend its shelf life but note that the texture can become more drier. You can reheat it in 10 second bursts in the microwave on high power if desired.

Recipe Tips and Tricks

Get creative with toppings. Increase the wow factor by mixing in movie candy, marshmallows, chocolate chips, pretzels, shredded or grated cheese, spices, or other additions for unique flavors and textures.
Repurpose leftovers. You can use this homemade kettle corn in more ways than one! Try adding leftovers (or fresh popcorn) to make marshmallow popcorn balls, pack as a snack or in the next day's lunch, or toss them in a snack mix.
Try adding flavored salt. You can elevate this plain kettle corn recipe with little effort by using a flavored salt! Try a lime salt, smoked salt, truffle salt, or other flavored salt to switch things up.

More Snack Recipes

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Pinto Bean Soup (Sopa Tarasca)

Spice up your weeknight dinners with this Mexican Pinto Bean Soup (known as Sopa Tarasca). Creamy pinto beans, spicy chipotle, and a hearty tomato broth are some of the main ingredients that make this vegan soup so delicious.

Plus, this easy one pot spicy bean soup takes only thirty minutes to make from scratch. It's a perfect soup for busy evenings or a quick lunch. It stores well and is freezer-friendly too - making it great for meal prep.

Spice up your weeknight dinners with Mexican Pinto Bean Soup (Sopa Tarasca) made with creamy pinto beans, spicy chipotle, and a tomato broth in 30 minutes. | aheadofthyme.com

Why You'll Love This Spicy Pinto Bean Soup

Loaded with flavor. This Mexican bean soup is rich, spicy, and smoky. It's made with a simple combination of ingredients that pack on the flavor. You can also tailor it to your preferences by adding (or omitting) chipotles for a spicy kick when you're craving a little bit of heat.
Quick and easy. Ready in under 30 minutes, this vegan pinto bean soup is perfect for busy weeknights or lazy weekends when you don't feel like spending a lot of time in the kitchen.
Serve as a side or as an entree. This versatile sopa tarasca is a filling meal on its own, can be loaded with toppings, or can be served as a side or the soup course with other dishes in a larger meal.
It's great meal prep for vegetarians. This spicy bean soup is a great vegetarian/vegan dish for lunches or dinners. Plus, it stores well and freezes well, so you can make a big batch to enjoy throughout the week or for months to come.
It's freezer-friendly. Whether you're trying to build a freezer stockpile for low-maintenance dinners or trying to make leftovers last longer, this soup can easily be frozen for a convenient future meal.

Ingredient Notes

To make this spicy Sopa Tarasca, you will need the following ingredients (full measurements in recipe card below):

vegetable oil - we used avocado oil because it is nutritious, has a high smoke point, and a neutral flavor that's great for sautéing, but you can use olive oil or coconut oil in its place.
onion
garlic - freshly chopped garlic will always yield a more vibrant flavor, but if you're pressed for time, pre-minced garlic will work just fine. Use ½ to 1 teaspoon of minced garlic per clove.
chipotles in adobo - these are optional but they add a rich and smoky flavor and more dimension to the soup, as well as a spicy kick! You can find chipotle in abodo in the foreign foods section of your local grocery store, in specialty Mexican food shops, or online.
fire-roasted diced tomatoes
cumin - cumin is one of the main ingredients in taco seasoning and many curry spice blends, so if you're out of cumin or want to add a touch more spice, you can try replacing it with either of these spice blends for a similar flavor.
pinto beans - pinto beans have a mild nutty flavor that makes them a perfect compliment to all the other complex flavors in this soup, but you can swap these out for your favorite kind of beans (or whatever you have on hand). Black beans and chickpeas would both work similarly.
broth - use vegetable broth to keep the recipe vegan, or substitute with chicken broth. You can use store-bought broth in this recipe or homemade broth - whichever works best for you.
salt and pepper

You will also need measuring cups and spoons, a large pot (I used a 4 quart Dutch oven), and a blender or food processor.

How to Make the Best Pinto Bean Soup (Sopa Tarasca)

Combine ingredients. Heat oil in a 4 quart Dutch oven or large pot over medium-high heat until the hot oil sizzles, about 1-2 minutes. Add onion and garlic sauté until fragrant, about 1-2 minutes. Stir in chipotles, diced tomatoes, and cumin and cook until the mixture starts to boil, about 5 minutes.

Puree. Transfer the tomato mixture into a blender (or food processor) and blend until smooth, about 1 minute. Return the mixture to the pot.
Puree beans. In the same blender, add the drained pinto beans and vegetable broth and blend until smooth, about 1 minute.

Combine. Slowly add bean mixture to tomato mixture in the pot and stir well until evenly combined.
Simmer. Bring it to a simmer under low heat and simmer for 5 minutes. Season with salt and pepper to taste.

How to Serve

Serve Sopa Tarasca warm with our favorite toppings. We topped ours with tortilla strips and cojita cheese. You can also try topping your soup with a dollop of sour cream, a pinch of chopped cilantro, a squeeze of lime juice, crushed crackers, hot sauce, or sliced jalapenos.

You can serve this spicy bean soup is delicious served on its own, or paired with quesadillas. Quesadillas are to pinto bean soup as grilled cheese is to tomato soup - the perfect companion and a great vehicle for dipping! Make plain cheese quesadillas or Vegetarian Quesadillas to stick with the vegetarian theme or try Chicken Quesadillas or steak quesadillas instead.

You can also pair this spicy pinto bean soup with other classic Mexican dishes including:

Storing and Freezing Instructions

How to store: Place leftover sopa tarasca in an airtight container and store in the refrigerator for 3-4 days. Reheat in a saucepan or pot on the stove, or transfer to a microwaveable container and heat on high for 60 second bursts until it's reached the desired temperature (usually about 2-3 minutes), stirring every minute.
How to freeze: Transfer to a gallon freezer bag or a deli soup container (leaving room at the top for the liquid to expand) and freeze for up to 3 months. Use a warm water bath to release the soup from the container and reheat from frozen on the stovetop or microwave for 3 minutes on low heat in a covered, microwave safe container until thawed and heated through.

More Vegetarian Soup Recipes

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10 Whole Chicken Recipes

Cooking a whole chicken may be intimidating, but it's actually a lot easier to make than you think! They are the perfect main course to serve for holiday dinners, family dinners, or to make for meal prep (shredded chicken anyone?).

So if you've picked up a whole chicken from the grocery store and are wondering "how to cook a whole chicken", then you are in the right place. We are sharing over 10 of our best whole chicken recipes including roasted chicken, whole chicken in the instant pot or crockpot slow cooker, spatchcock chicken, and more!

Learn how to cook a whole chicken with over 10 whole chicken recipes including roasted chicken, instant pot or crockpot whole chicken, spatchcock, and more! | aheadofthyme.com

Best Whole Chicken Recipes

Dutch Oven Whole Roast Chicken

Easy Dutch oven whole roast chicken with the crispiest golden skin is juicy, tender and succulent and packed with flavour. Just takes 15 minutes to prep.

Instant Pot Whole Chicken

Instant pot whole chicken with gravy is tender, juicy, and flavorful. It's the fastest way to cook a whole rotisserie chicken for dinner in just 40 minutes.

Roasted Spatchcock Chicken (Butterflied Chicken)

Quick and easy roasted spatchcock chicken (butterflied chicken) seasoned with garlic and thyme is juicy, tender, delicious and flavourful with minimal prep.

Pesto Whole Chicken

Pesto whole chicken baked over a bed of vegetables is the juiciest and most flavorful chicken you'll ever taste. Quick and easy to prep and pop in the oven.

Greek Lemon Garlic Whole Roast Chicken

Easy Greek lemon garlic whole roast chicken is tender, juicy and succulent with the crispiest skin. Prep this flavourful one pan meal in just 15 minutes.

Harissa Spatchcock Chicken

Harissa spatchcock chicken (butterflied chicken) is juicy and tender, has the crispiest skin, and is packed with flavor from red pepper harissa paste.

Slow Cooker Whole Chicken

Slow cooker whole chicken is soft and tender and literally falls off the bone. It is the easiest way to cook a rotisserie chicken with a few minutes prep.

Storing Instructions

Store leftover chicken in an airtight container in the fridge for up to 3-4 days.

To reheat, preheat oven to 325F. Place chicken on a casserole dish or quarter sheet baking pan and cover the bottom with some chicken broth or water (to prevent burning of any drippings). Loosely wrap the chicken in aluminum foil which helps hot, humid air circulate around the chicken, resulting in evenly heated, juicy leftover chicken. Bake for 10-20 minutes, depending on the size of the chicken. You can also break it apart and reheat leftovers in the air fryer at 350F for 5-10 minutes until warmed through.

See individual recipes for full storage details.

What to Do with Leftover Chicken

You can reheat leftovers an enjoy this as is, or shred the meat and use in to make:

soups such as Lemon Chicken Orzo Soup, Chicken Noodle Soup, or White Chicken Chili
sandwiches and rolls such as Chicken Salad or Vietnamese Summer Rolls with Chicken
salads such as Vietnamese Chicken Salad and Greek Chicken Salad
stuff it in Chicken Enchiladas, White Chicken Lasagna, or Chicken Pot Pie

Browse all of our Shredded Chicken Recipes.

If you are planning to use leftovers in this way, I would recommend separating the meat from the bone before refrigerating. That way, it's easier to use when you want it.

More Chicken Recipes

Did You Make Any of These Whole Chicken Recipes?

Please leave a comment and rating below, and let me know what you thought of this round up of the best whole chicken recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

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Baked Apples

Baked Apples are soft, warm, and tender, with a crunchy and sweet cinnamon oat filling. This cozy and comforting fall dessert is quick and easy to make with just 15 minutes of prep before it's ready for the oven.

You can serve these baked cinnamon apples whole or halved, all by themselves or alongside a touch of ice cream and caramel sauce. The possibilities are endless when it comes to these baked apples with oats - and your family will love every single one.

Baked Apples are soft, warm, and tender, with a crunchy sweet cinnamon oat filling. This cozy and comforting fall dessert is quick easy to make too. | aheadofthyme.com

Why You'll Love These Baked Apples

It's the perfect fall dessert. Warm, cinnamon-spiced apples with a crumbly, brown sugar and oat filling are ideal for cool autumn days. Your family and friends will be delighted by this recipe every time you make it!
They're fast and easy to make. The prep work for these baked apples with oats takes only 15 minutes! A little bit of mixing and careful apple coring will get cinnamon apples in the oven after a few minutes and you can clean up or focus on the next task while they're baking!
A single serve dessert. Every bite of this recipe will remind you of a classic Apple Crisp or a crustless Apple Pie. It has all the same flavors but with less effort and is presented in a unique, Pinterest-worthy single serving. Plus, it's easier to serve when the portions are already set out.

Ingredient Notes

To make these Cinnamon Baked Apples, you will need the following ingredients (full measurements in recipe card below):

apples - choosing the right kind of apple is crucial to getting these baked apples just right. You want to choose a type that is firm enough that it won't become mush and fall when baked. Several varieties of apple that are great for baking whole, like Honeycrisp, Rome, Pink Lady, or Granny Smith. You want to choose apples that stand upright easily. Look for ones that are perfectly round (not too tall or oblong so they can easily support themselves).
butter - for a vegan alternative, you can substitute butter for equal amounts of a vegan butter alternative.
brown sugar - brown sugar is a key ingredient in these baked apples, but you can substitute it for coconut sugar, dark maple syrup, or a sugar-free brown sugar alternative to suit your preferences.
ground cinnamon
rolled oats - make sure you are using rolled oats and not quick oats. Rolled oats are whole oats whereas quick oats have been processed into smaller pieces to make them quick faster. You could technically use quick oats but the texture will be off.
pecans - pecans add the perfect amount of crunch to these baked apples. You can omit them if you prefer or try walnuts in their place.
raisins or cranberries - this baked apple recipe calls for (optional) raisins or cranberries - but you're not limited to those two choices! You can experiment with different types of dried fruit like golden berries, cherries, dates, figs, and more. Just make sure to cut them into small, raisin-size pieces before adding them.
warm apple cider (or water) - we love using our homemade Slow Cooker Apple Cider here, but store-bought is great too. Using apple cider on the bottom of the dish adds even more apple flavor to this dessert, but using water instead works well too.

You will also need measuring cups and spoons, apple corer or paring knife, hand mixer, and 8-inch square baking pan.

How to Make the Best Baked Apples

Core the apples. Use a sharp paring knife or an apple corer to cut out the apple cores, about ¾ down into the apple (leaving ½ inch from the bottom intact). Then, use a small metal spoon to dig out the core and remove any seeds. Use a small knife to score them a little across the entire surface with a knife (this will help the apples from splitting in the oven when baked). Transfer the cored apples to an 8-inch square baking pan, standing upright.

Make filling. In a medium mixing bowl, combine butter, sugar, and cinnamon together using a hand mixer. Add oats, pecans, and raisins (if using) and stir together until incorporated.

Stuff the apples. Use a spoon to stuff each apple with the oat mixture, filling it all the way to the top. Pour warm apple cider (or water) into the bottom of the baking pan (to prevent the apples from burning).

Bake. Bake in a 375°F preheated oven for 35-45 minutes or until the apples are cooked through and slightly soft, but not mushy. Serve whole or slice in half and serve.

How to Serve

Serve Baked Apples warm out of the oven on their own, or pair with a scoop of Vanilla Ice Cream and a drizzle of Salted Caramel Sauce.

If serving as part of a fall dessert spread, you can also serve these fall favorites:

Storage/Freezing Instructions

How to Store

Allow the leftover baked apples to cool to room temperature, then place in an airtight container and store in the refrigerator for up to 4 days.

How to Reheat

Reheat in a 350°F preheated oven for 15-20 minutes until warmed through, or in a 350F oven for 5-10 minutes until warm. You can also reheat in the microwave in 30 second increments until warm.

How to Freeze

Baked apples are ideal for freezing, as they won't change texture like their raw counterparts. Place on a parchment-lined baking sheet and freeze until solid (2-4 hours depending on your freezer settings) and then place the frozen apples in a freezer bag and leave frozen for up to 3 months. Reheat straight out of the freezer by baking in the oven in an aluminum foil-covered pan at 350°F for 30 minutes or until heated through.

Recipe Tips and Tricks

Use leftovers in unexpected ways. You can easily repurpose leftover baked apples into a topping for things like coffee cake, waffles, pancakes, crepes, or quick and easy pie filling. Simply cook and enjoy as directed, and then pulse leftover apples in a food processor until you have a chunky apple and oat mixture.
Serve with different flavors of ice cream. This recipe calls for classic vanilla ice cream, but you can serve with caramel swirl, butter pecan, or cinnamon ice cream for even more complimentary flavor.

More Apple Dessert Recipes

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Brussels Sprouts with Bacon

Brussels Sprouts with Bacon is a quick and easy side dish that you need on your holiday dinner table (or any weeknight really!). The combination of tender garlic Brussels sprouts with salty, crispy bacon gives this dish the best flavor and texture.

Your whole family will seriously love these garlic brussels sprouts. The best part? You can make these bacon brussels sprouts very quickly in under 15 minutes - the perfect stress-free side to serve throughout the week.

Brussels Sprouts with Bacon is a quick and easy side dish with the best flavor and texture. The best part? This holiday side is ready in under 15 minutes. | aheadofthyme.com

Why You'll Love These Brussels Sprouts with Bacon

A flavorful side or appetizer. These brussels sprouts with bacon are great for serving as a first course or alongside an entree. With just a handful of ingredients, you won't believe how much flavor is in this dish! They're perfect for potluck dinners and large family gatherings like Thanksgiving or Christmas.
They're quick and easy to make. You can make these brussels sprouts in one pot in less than half an hour! Which means you can spend more time preparing other dishes to go along with it. These bacon brussels sprouts are tasty and easy to make - a win-win dish!
A total crowd pleaser. People are usually divided on Brussels sprouts - they either love them or hate them - but these bacon Brussels sprouts have the potential to convert even the biggest Brussels sprouts hater. The combination of tender garlic Brussels sprouts with salty, crispy bacon make this dish a perfect first introduction to the vegetable or reacquaint picky eaters to sprouts in a tasty way.
Customize them to your family's needs. Bacon and garlic are the star ingredients that Brussels sprouts into a mouth-watering side for lunch or dinner. But you can add, remove, or substitute ingredients in many different ways to make these sprouts adhere to your family's preferences or dietary restrictions. For instance, add some nuts for extra crunch, or switch out the protein for something else.

Ingredient Notes

To make these easy Brussels Sprouts with Bacon, you will need the following ingredients (full measurements in recipe card below):

Brussels sprouts - fresh brussels sprouts work best, but you can also use frozen sliced brussels sprouts in a pinch. You may have to increase the cooking time to account for excess moisture released from the sprouts as they thaw.
bacon - we cut our bacon into 2-inch strips. You can use whatever thickness of bacon you like, as well as making it as crispy or as tender as you prefer. You can also swap it out with chicken, turkey, or veggie bacon if pork isn't your thing.
garlic - fresh garlic makes everything better.
balsamic vinegar - balsamic vinegar lends a very distinct taste and brings balance to the bacon and Brussels sprouts. But if you don't have any on hand, you can substitute it for a similar vinegar or acid like red wine vinegar, apple cider vinegar, or lemon juice.
salt and pepper

You will also need measuring spoons and a 10-inch skillet.

How to Make the Best Brussels Sprouts with Bacon

Cook bacon. Add bacon to a large skillet and cook over medium-high heat until browned on both sides and crisp, about 3-4 minutes. Leave the bacon fat in the skillet and transfer the bacon onto a plate.

Cook brussels sprouts. Turn heat down to medium-low and add Brussels sprouts to the pan. Stir well to coat with the bacon fat and cook until golden brown and tender, about 5 minutes. Season with salt and pepper.

Toss together. Return the bacon to the skillet and add balsamic vinegar. Mix well and cook for 1 minute. Serve immediately.

How to Serve

Brussels Sprouts with Bacon is delicious served on its own for lunch or dinner, or served as a side dish with some of holiday entrees such as:

Storage/Freezing Instructions

How to Store

Allow the sautéed Brussels sprouts to cool to room temperature, the place in an airtight container refrigerate for up to 4 days. Reheat on the stove over medium-low heat until warmed through.

How to Freeze

Spread leftover sprouts and bacon on a parchment-lined baking sheet and freeze for 2 hours, then transfer into a freezer bag and freeze for up to 3 months. You can reheat then straight from the freezer by sautéing until heated and crisp or baking at 450℉ for 10-15 minutes. You can also air fry leftovers at 400℉ for 7-12 minutes until warmed through.

Recipe Tips and Tricks

Serve balsamic on the side. If you or one of your family members doesn't like balsamic vinegar, you can serve a balsamic reduction or glaze on the side as an optional drizzle or dipping sauce.
Make it an entree by adding more protein. You can turn this delicious side dish into a filling dinner just by adding more protein! Favorites include roasted ham, chicken, or turkey. You can use leftover protein from a previous meal to make things easier!
Add more crunch. Texture is often cited as a reason why some people don't like brussels sprouts. You can counter this by adding more crunch to offset the soft brussels sprouts: toasted slivered almonds and chopped roasted pecans or walnuts make great additions.

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Slow Cooker Apple Cider

Hot apple cider is a timeless seasonal drink that you can easily make fresh at home using your trusty crockpot. This slow cooker apple cider is quick and easy to prepare, but it will taste like you labored over it all day.

With hints of cinnamon, cloves, allspice, and orange, homemade apple cider from scratch is rich and flavorful - rivalling the ones you can order at your local orchard or Christmas market. It's the perfect, family-friendly drink to treat your loved ones to as the weather cools down. Plus, a great way to use apples while they're in season!

This slow cooker apple cider is quick and easy to prepare, with hints of cinnamon, cloves, allspice, and orange — a rich and flavorful fall drink. | aheadofthyme.com

Why You'll Love This Slow Cooker Apple Cider

Made with real, pronounceable ingredients. Store-bought apple ciders sometimes use artificial flavorings and preservatives to preserve their shelf-life. But this homemade apple cider is made with real ingredients that you may already stock in your pantry. You will feel good about getting cozy with a cup of this fall drink.
Set it and forget it. After spending no more than a few minutes to prep the ingredients, you'll just toss everything in the crockpot and let it simmer while you continue about your day. The flavors will infuse into the water over a few hours resulting in the best apple cider made from scratch but with very little effort!
It's great for fall entertaining. Crockpot apple cider is great for fall gatherings like tailgate parties, cookouts, bonfires, and even Thanksgiving. It also makes a unique carry-in item for work potlucks and dinner parties.

Ingredient Notes

To make this delicious crockpot apple cider, you will need the following ingredients (full measurements in recipe card below):

apples - keep the end result in mind when selecting the apples you'll use in this recipe. Different varieties will influence the taste of the final product. There is no one "right" kind - it's up to your personal tastes! For a sharper, more tart cider, try Granny Smiths or Pink Lady apples. For a sweeter, more classic cider, try Galas or Fuji apples.
orange - an orange? In apple cider? Yes! Traditional apple cider recipes call for orange. The sweet citrus flavor brings the perfect balance to spiced apple cider. You can omit the orange if you want, but including it as directed will give you the best, most authentic apple cider experience.
cinnamon sticks - you should be able to find cinnamon sticks in the spice aisle of your grocery store (especially in the fall season) but if you can't find sticks, you can use ground cinnamon instead by subbing in ½ teaspoon ground cinnamon for every stick in the recipe. You should also be aware that you may have a slight graininess in the final cider - you can skim this from the top or filter it out with a fine mesh sieve.
whole cloves
whole allspice
water
brown sugar - adjust your desired sweetness by adding as much or as little as you want. Brown sugar is one of the key ingredients in this recipe as the molasses in it adds richness and depth to the cider, but you can replace it with equal amounts of maple syrup or a sugar-free brown sugar alternative if you wish.

You will also need measuring cups and spoons and a slow cooker.

How to Make the Best Apple Cider in the Slow Cooker

Combine ingredients. Place the quartered apples and orange into the bowl of a slow cooker. Add cinnamon sticks, whole cloves, and allspice. Pour in water (it should completely cover the fruit and almost fill up the top of the slow cooker, about 1 inch left at the top).

Slow cook. Cook on high heat for 3 hours, or on low heat for 6 hours.
Mash. Use a potato masher or fork to mash the apples.

Add sugar. Stir in brown sugar and cook on low for another hour.

Discard solids. Use a fine mesh strainer or cheese cloth to strain out the solid bits. Discard the solids and transfer the liquid apple cider to a pitcher or container and serve hot. Store leftovers in an airtight container for up to 1 week or freeze for later.

How to Serve

Enjoy a cup of homemade apple cider whenever you feel like a warm drink. I like to serve it with a sweet treat on the side. Some of my favorite fall desserts to serve with cider is:

Storage/Freezing Instructions

How to Store

Allow leftover apple cider to cool to room temperature and then transfer to an airtight container or sealed pitcher and store in the refrigerator for up to 3 days. Reheat in a pot over the stove on medium-lo heat until warmed through.

How to Freeze

You can freeze excess apple cider in a plastic container like a Tupperware or a deli soup container for up to 3 months. When filling the container, make sure you leave room at the top (several inches, at least), as the liquid will expand and could burst if not accounted for.

Recipe Tips and Tricks

Use leftovers for apple cider slushies. In some areas, fall temperatures bounce between frigid cool and sweltering heat. This cider (or its leftovers) can be modified to fit either extreme! Heat as directed in the recipe, or partially freeze the completed cider for 2-3 hours and serve as apple cider slushies instead.
Make "adult" apple cider. For parties, this cider can accommodate the tastes of both kids and adults alike! Serve hot, fresh cider to little ones, and for those over 21 years of age, you can add 1.5 ounces of whiskey or bourbon for every 8 ounces of cider. You can batch prep cocktails or mix them on an individual basis - just make sure you label which cider is alcoholic and which is not!

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Homemade Potato and Cheese Perogies

Homemade Potato and Cheese Perogies are comforting, delicious, and satisfying. Tender dumpling wrappers are filled with a creamy mixture of potatoes and cheddar cheese, then boiled to tender perfection. Take them to the next level by serving pierogi ruskie with caramelized fried onions.

This traditional Eastern European recipe is easier to make that you think! You can make perogies from scratch (including the wrappers!) using a few household staples. The best part? They're freezer-friendly - so make a big batch for an easy meal on a rainy day.

Homemade Potato and Cheese Perogies are comforting, delicious, and satisfying. These cheddar pierogi from scratch as easier to make than you think! | aheadofthyme.com

Why You'll Love These Potato and Cheese Perogies

Made with refrigerator and pantry staples. These potato and cheese perogies use such common household staples so they're a great option for a satisfying meal when you're running low on groceries or when you're craving something fancier than a grilled cheese sandwich.
Cheesy cheddar flavor. Cheddar and mashed potatoes are a classic combination that your family will never get bored of. They're the perfect comfort food: soft, chewy, cheesy and easy to make. Try our Cheddar Mashed Potatoes or Cheesy Potato Soup if you're obsessed with that classic combo.
They're freezer-friendly. You can freeze leftovers and save them for a rainy day or purposefully multiply the recipe to stock the freezer for even easier weeknight dinners! In fact, you can freeze both cooked or uncooked pierogies.
Easy to reheat. You can reheat these perogies in a number of different ways, including but not limited to baking, sautéing, air frying, microwaving, and boiling - making leftover potato and cheese perogies the perfect candidate for office lunches or at-home meals. They're just as tasty the second time around!

Ingredient Notes

To make these delicious homemade cheddar perogies, you will need the following ingredients (full measurements in recipe card below):

Potato and Cheese Filling

russet potatoes - russet potatoes are the absolute best variety for mashed potatoes and, therefore, are also the best for these perogies. Their high starch content makes them light, fluffy, and soft when cooked and mashed. You can substitute them for whatever kind of potato you have on hand, but the texture will be noticeably different. I recommend Yukon gold potatoes as a good substitute because they're also very creamy.
cheddar cheese - cheddar gives these homemade perogies a sharp cheesy taste, but you can swap it out with a similar cheese like gouda or gruyere. You can also go the more traditional route and try quark in its place!
garlic powder
sour cream - the sour cream makes the filling a little creamier, but it is optional and not required. You can also substitute plain greek yogurt in its place.
salt and pepper

Dumpling Dough

We love making Homemade Dumpling Wrappers for all our dumpling recipes. It's easy to make at home, but feel free to use store-bought wrappers - whatever is more convenient!

For homemade dumpling dough, you will need:

all-purpose flour - if you have celiac or gluten sensitivities, you can substitute the all-purpose flour in this recipe for measure-for-measure certified gluten free flour, though the texture of the dough for the perogies won't be as smooth as dough made with wheat flour.
salt
water
sour cream - sour cream adds a fluffier texture to the dough, but it's completely optional.
egg

For Serving

We serve cheddar pierogi with a dollop of sour cream, green onions, and fried onions. To make the fried onions, you need butter, onions, and salt.

Equipment

You will also need measuring cups and spoons, large pots, potato masher or fork, mixing bowls, and a large skillet.

How to Make Homemade Potato and Cheese Perogies

Boil potatoes. Place potatoes in a large pot. Add water to cover the top of the potatoes by about an inch. Add 1 teaspoon of salt and stir well to dissolve. Bring it to a boil over medium-high heat and cook until potatoes fork tender, about 20 minutes. Insert a fork to check doneness.
Mash. Drain the water and use a potato masher or fork to mash the potatoes.
Make filling. Add cheddar cheese, garlic powder, sour cream, remaining salt, and pepper. Stir well until evenly mixed and let it cool to room temperature or refrigerate until ready for use.

How to Make Pierogi Wrappers from Scratch

Make dough. In a large mixing bowl, whisk together flour and salt until evenly combined. Add water, sour cream and egg. Stir well with a spatula until no dry flour is visible. Make sure to scrape off any remaining flour on the sides of the bowl.

Making dumpling wrappers from scratch has never been easier. This recipe makes high-quality homemade dumpling wrappers for any filling or folding technique. | aheadofthyme.com

Knead. Transfer the dough onto a clean and dry surface. Knead the dough until it turns into a soft and smooth dough ball, about 10 minutes. You can also knead the dough on medium speed in a stand mixer for 10 minutes until smooth.

Tips for Kneading Dough

How to knead dough: Knead the dough by pushing it down and outward using the palms of your hands. Fold the dough in half toward you and press down. Repeat this motion by pushing the dough down and outward, and then folding over towards you. This helps build up gluten strength in dough that is responsible for making the bread fluffy.
How to test if dough is well-kneaded: A well-kneaded dough is smooth and can hold its shape. You can test the dough by giving it a firm poke with your finger. The indentation should bounce right back. If it doesn't bounce back and stays like a dimple, keep kneading for a few more minutes.

Rest. Cover the dough with plastic cling wrap and let it rest for 10 minutes. Use a bench scraper or knife to divide the dough into 4 pieces.

Roll. Lightly flour a clean surface and a rolling pin. Take one piece of dough at a time and use a rolling pin to roll it out to 1/16-inch thickness.
Cut out. Use a 3-inch round cookie cutter to cut out circles from the dough. Repeat with the remaining dough balls.

Repeat. Combine the scraps into one dough ball and re-roll and repeat until all the dough is used up.

How to Assemble Perogies

Prepare a small bowl of water for dipping your fingers into. Take one pierogi wrapper at a time and place it in your palm. Dip your finger into water and smear it along the edge of the wrapper.

Add a tablespoon of filling onto the centre of the wrapper. Fold the wrapper over into a half-moon shape and enclose the filling inside. Press the edges together to seal, or pleat the edges together with your finger. Place the pierogies on a parchment-lined baking tray.

Repeat with all wrappers. Cover with a tea towel to prevent the wrappers from drying out until ready to cook.

Cooking Perogies

Add perogies (in batches) to a large pot of boiling water and cook until they are floating, about 3-5 minutes. Cook for another 2-3 minutes until the dough becomes tender.

Meanwhile, make the fried onions by melting butter in a large skillet over medium-high heat. Add diced onion and sauté over medium-high heat until the onions are caramelized and crispy, about 10 minutes. Season with salt to taste.

How to Serve

Serve cheddar pierogies on their own, warm with a dollop of sour cream, green onions, and fried onions on top.

You can also find some delicious sides to pair them with, including:

Storage/Freezing Instructions

How to Store

Place cooked or uncooked perogies in a single layer in an airtight container and refrigerate for up to three days.

How to Freeze

You can freeze both cooked or uncooked perogies. Place the perogies on a parchment-lined baking sheet and freeze for two hours. Then, transfer to an airtight container or plastic freezer bag and freeze for up to 3 months. Reheat cooked pierogi directly from frozen, or cook uncooked pierogi directly from frozen (adding a couple of minutes to the cook time).

How to Reheat

Reheat by boiling refrigerated perogies for 5-8 minutes or frozen perogies for 7-10 minutes. You can also reheat by microwaving uncovered in a microwave-safe container on high for 5-7 minutes.

Recipe Tips and Tricks

Serve with dipping sauce. While it's not traditionally suggested, and you may have no trouble at all getting younger members of the family excited about these delicious cheddar perogies, serving them with a familiar dipping sauce can make trying a new dish less intimidating for picky eaters.
Try different filling combinations. These potato and cheese perogies are tasty as it is, but you can also try incorporating other ingredients like ground or shredded meat, finely chopped fresh herbs, and different kinds of cooked mushrooms to mix things up and keep family pierogi night exciting!

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Healthy Apple Pie Fall Smoothie

This healthy Apple Pie Fall Smoothie is fast and easy to make, delicious and nutritious, and tastes like apple pie. It is perfect for a quick breakfast on-the-go or refreshing snack to give you an energy boost throughout the day.

Make this apple smoothie in just minutes with a handful of simple ingredients. It's loaded with apples, made creamy with milk and yogurt, and gets its flavor from warm fall spices. Plus, you can customize the sweetness to your taste.

Healthy Apple Pie Fall Smoothie is quick and easy to make in minutes, delicious and nutritious, and tastes like apple pie — without the calories. | aheadofthyme.com

Why You'll Love this Apple Pie Smoothie

Loaded with apples. We always pick up a big bag of apples from the grocery store during apple season and then try to incorporate them into as many different recipes as we can! This healthy fall smoothie recipe is a great way to use up any leftover apples for a quick breakfast or snack.
Quick and easy to make. This fall smoothie is probably one of my favorite apple recipes to make in the fall because it is so easy and makes hectic mornings a little - actually a lot - less hectic. Any recipe that takes just 5 minutes to make is a win for weekday mornings in our house. This recipe is perfect for a quick breakfast or snack, and is easy to customize to your taste.
It tastes like apple pie! This apple smoothie basically tastes like apple pie, but without all the calories. It's the perfect way to enjoy the flavors of fall. You know, all those classic fall flavours - the ones that you can smell when you imagine a freshly baked apple pie right out of the oven. I am talking about cinnamon, nutmeg, and cardamom. So good!
It's healthy and nutritious. Smoothies are a quick and easy way to get your daily dose of fruits and vegetables. I think that this apple smoothie is the most delicious way to get in your "apple-a-day" requirement. This fall shake is a great way to start the day because it's filling and will give you energy for the morning.

Ingredient Notes

To make this healthy Apple Pie Fall Smoothie, you will need the following ingredients (full quantities in recipe card below):

apples - any variety of apple will work for this apple smoothie, but if you can opt for something sweeter, it might be better. I recommend Gala, Honeycrisp, or Fuji apples.
milk - I used unsweetened almond milk, but any kind of milk works whether that is dairy or non-dairy. Stick to almond milk, oat milk, or cashew milk for a vegan option.
Greek yogurt
apple pie spices - this smoothie gets its flavoring from classic fall spices such as ground cinnamon, ground nutmeg, and ground cardamom.
honey - if needed, use honey, maple syrup, or agave to sweeten the smoothie. It's completely optional though.

You can also customize this smoothie with other items that you have on hand. Feel free to add in some protein powder, hemp seeds, or chia seeds.

You will also need measuring cups and spoons and a blender.

How to Make the Best Apple Pie Fall Smoothie

Blend ingredients. Throw all ingredients into a blender and blend until smooth and to your desired consistency.

Sweeten. Taste and add some honey if you want to sweeten.
Serve. Pour into tall glasses, sprinkle with some cinnamon, and enjoy!

Recipe Tips and Tricks

How to store: Apple pie smoothies are best served immediately. If you have leftovers, store it an airtight container in the refrigerator for up to 1 day. Give it a stir before eating.
How to freeze: Another way to store this fall smoothie is to freeze it. Transfer the leftover smoothie to an airtight container and freeze for up to 3 months. When ready to eat, take it out of the freezer and allow it to defrost slightly on the counter for about 10-15 minutes.

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Hamburger Soup with Macaroni (Goulash Soup)

Hamburger soup with macaroni is a quick and easy weeknight dinner that is wholesome, filling, comforting, and nutritious - perfect for cooler weather as the seasons transition.

If you're looking for an easy weeknight dinner recipe, look no further! This cozy beef and tomato macaroni soup can be prepped, cooked, and served in under an hour and requires ingredients you probably already have in your fridge and pantry.

Hamburger soup with macaroni is a quick and easy weeknight dinner that‘s wholesome, filling, comforting and nutritious. Prep, cook and serve under an hour. | aheadofthyme.com

Why You'll Love This Hamburger Macaroni Soup

Speedy weeknight dinner. Any recipe that can get food on the table in under an hour on a weeknight is ideal, but this beef macaroni soup goes above and beyond that. This one-pot recipe is ready in only 35 minutes and it's so tasty, you'll be fighting for the leftovers.
Loaded with flavor. This cozy hamburger soup with macaroni is full of flavor thanks to tomato paste, italian seasoning, and fresh carrots, garlic, and onion.
Great for meal prep. Speaking of leftovers, this variation of American goulash soup is great for meal prep! Have your containers at the ready, decide on your serving size (increase the recipe as needed), and you can batch-prep a week's worth of individual servings of lunch or dinner for you and your family in under an hour!
Freezer-friendly for a rainy day dinner. This soup is great for long-haul freezer stashes. If you're stocking up for a busy season or just building up a supply of reheatable meals for those days when you just don't have the energy to make a from-scratch dinner, this hamburger soup with macaroni is ideal for freezing for later.

Ingredient Notes

To make this delicious Goulash Soup, you will need the following ingredients (full measurements in recipe card below):

vegetable oil
ground beef - you can easily replace the hamburger in this recipe with ground turkey, ground chicken, or a plant-based alternative - just be sure to account for the different rates of cooking when you're initially browning the meat.
onion
garlic
carrots
tomato paste + diced tomatoes
elbow pasta - there are many different ways to customize the pasta in this recipe. You can use dried pasta from the pantry aisle or fresh, homemade pasta, choose a different shape, or sub in a gluten-free pasta or rice. You'll have to adjust the cooking time based on the directions for whatever type of pasta you select.
beef broth - depending on your preferences and the kind of meat you decide to use, you can swap the broth out for any kind of bone broth, chicken broth or veggie broth as you see fit.
seasoning - Worcestershire sauce, Italian seasoning, salt, and pepper.

You will also need measuring cups and spoons and a 6 quart Dutch oven or large pot.

How to Make the Best Hamburger Soup with Macaroni

Cook beef. Heat oil in a 6 quart Dutch oven or large pot over medium-high heat until the oil is sizzling hot, about 2 minutes. Add ground beef and cook until browned evenly, about 6-8 minutes. Use a spatula to break the ground beef into small pieces. Drain the excess fat.
Add aromatics. Add onions, garlic, and carrots and sauté until tender, about 2-3 minutes.

Add seasoning. Stir in Italian seasoning, salt, pepper, tomato paste, and Worcestershire sauce until evenly combined. Add diced tomatoes and stir to combine.
Add broth. Add beef broth, mix well and bring the soup to a boil.

Add macaroni. Stir in macaroni pasta and reduce the heat to medium-low. Cover the lid and simmer until the pasta has cooked through, about 15 minutes. Stir occasionally to prevent pasta from sticking to the bottom of the pot.

How to Serve

This Beef Tomato and Macaroni Soup is delicious and filling on its own. It's also great paired with some sides including:

Storage/Freezing Instructions

How to Store

Store leftover hamburger soup in an airtight container like a Tupperware or a sealed plastic bag for up to four days. Reheat on the stovetop over medium-low heat or in the microwave in a microwave-safe dish, until warmed through.

How to Freeze

Allow the soup to cool to room temperature, then store in a freezer-safe airtight container or freezer bag and freeze for up to three months. Place in the refrigerator at least 24 hours before you intend to serve to allow it to thaw, or use a warm water bath to release the soup from the container or bag and reheat on the stovetop or in the microwave.

Recipe Tips and Tricks

Multitask to finish the soup faster. If you want to make this American goulash soup in a shorter amount of time - and you don't mind using an extra pot - you can shorten the simmering time by cooking the pasta in a separate pot while you're readying the other ingredients.
Add your favorite garnishes. Top with a sprinkle of cheese, a dollop of sour cream, fresh chopped parsley and chives, or your favorite crackers.
Save freezer space. To make the most of your freezer space (and make thawing the hamburger soup easier) squeeze all air out of the freezer bag and freeze flat. Once it's completely frozen, you can stack one or more bags vertically or horizontally to make the most of your freezer space.

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50 Best Comfort Food Recipes

It's all about comfort food dinners in the cooler fall and winter months. You know, the kind of food that makes you feel good and brings back nostalgic memories from time spent with the family around grandma's dinner table. If you are looking for some comforting dinner ideas, then you are in the right place. We are sharing this recipe collection of over 50 best and most popular comfort food recipes so that you don't have to look any further.

Whether you are looking for warm pastas and lasagna, cozy soups and curries, creamy and cheesy dinners, or vegetarian comfort food, we have got you covered. Plus, most of these delicious comfort food recipes are quick and easy, making them perfect for busy weeknight dinners with the family.

Best Comfort Food Recipes

Easy Meat Lasagna

Classic easy meat lasagna is the ultimate Italian comfort food with layers of tender lasagna, meaty tomato sauce, cheese filling and melted cheese on top.

Homemade Potato and Cheese Perogies

Homemade Potato and Cheese Perogies are comforting, delicious, and satisfying. These cheddar pierogi from scratch as easier to make than you think! | aheadofthyme.com

Hamburger Soup with Macaroni

Hamburger soup with macaroni is a quick and easy weeknight dinner that's wholesome, filling, comforting and nutritious. Prep, cook and serve under an hour.

Creamy Chicken Pesto Pasta

Creamy Chicken Pesto Pasta is a delicious 30 minute recipe that is packed with flavor, quick and easy to make, and will satisfy the whole family.

Chicken Pot Pie

Homemade chicken pot pie is loaded with a delicious, creamy, savory filling contained by a crispy, buttery, and flaky pie crust. It stores and freezes well.

Creamy Turkey Gnocchi Soup

Creamy turkey gnocchi soup is the ultimate comfort food - creamy, rich, and delicious, made with good carbs, clean protein, and veggies in 25 minutes. You can also substitute the turkey with shredded chicken or rotisserie chicken.

Butternut Squash Mac and Cheese

Butternut squash mac and cheese is a flavorful and delicious fall twist on a classic, with a rich and creamy sauce that is secretly loaded with veggies.

Chicken Enchiladas

Easy baked chicken enchiladas brings the taste of authentic Mexican food into your kitchen -- saucy, spicy, and savoury. Perfect for a Mexican fiesta.

Creamy Pesto Chicken

Creamy Pesto Chicken is a quick and easy 30 minute meal that needs to be on your family weeknight dinner rotation. It's rich, creamy, and delicious.

Creamy Vegan Ramen

Creamy vegan ramen is delicious, flavorful, and healthy comfort food, packed with nutrients that will give you an immunity boost. Ready in just 30 minutes!

Baked Gnocchi

Cheesy Baked Gnocchi is quick and easy comfort food made all in one pot with chewy bites of gnocchi, a simple tomato-based sauce, and gooey melty cheese.

Skillet Neapolitan Margherita Pizza

Quick and easy skillet Neapolitan margherita pizza has an iconic thin and soft crust with a perfectly crisp exterior, and simple and fresh toppings.

Homemade Hamburger Helper

Homemade hamburger helper is a family favorite but you can make a cheaper, healthier, and way tastier version at home, ready in just 30 minutes.

Pasta and Lasagna

Pasta Bake with Sausage (Baked Ziti)

Pasta bake with sausage (baked ziti) is a lazy day lasagna with layers of pasta tossed in a rich meat sauce, layered with mozzarella, and baked. The perfect winter dinner for families.

Chicken Penne Pasta

Chicken penne pasta is a quick and easy dinner that is delicious, rich, creamy, and flavorful. It's a family favorite that's ready in under 30 minutes.

Lasagna Roll Ups

Lasagna roll ups are a twist on traditional lasagna. Lasagna noodles are filled with cheese and meat sauce and rolled up. Make ahead and freezer-friendly!

Beef Stroganoff

Beef stroganoff is a delicious, flavorful, and comforting Russian pasta dish that is ready in under 25 minutes. The perfect weeknight dinner.

Cheesy Tortellini and Sausage Bake

Quick and easy, cheesy tortellini and sausage bake is a delicious 30-minute dinner packed with flavour. A family-favourite comfort food for busy weeknights this winter.

Fettuccine Alfredo

Fettuccine alfredo is a classic Italian pasta dish that is rich, creamy, and delicious. Plus, it comes together in less than 15 minutes!

Turkey Tetrazzini with Spinach

Creamy turkey tetrazzini with spinach is a simple, easy and delicious pasta recipe that is comforting, creamy and cheesy. The recipe used turkey, but you can easily substitute it with leftover shredded chicken or a storebought rotisserie chicken instead.

Stuffed Shells

Ricotta stuffed shells are an easy, hearty, and classic Italian comfort food that can feed the whole family. Easy to make ahead and freeze for another day.

Farfalle Pasta with Mushroom Rose Sauce

Farfalle pasta with mushroom rose sauce is creamy yet light, delicious and flavorful, and quick and easy to make in 20 minutes. Best comfort food dinner!

Creamy White Chicken and Spinach Lasagna

Creamy white chicken and spinach lasagna with tender shredded chicken is the most comforting creamiest cheesiest white lasagna. Easy to make ahead & freeze.

Soups and Curries

White Chicken Chili

White chicken chili is an easy and delicious one pot meal made with shredded chicken, hearty veggies, and a creamy broth that's loaded with flavor. One of my absolute favorite winter dinner ideas.

Thai Turkey Meatballs in Coconut Curry

Thai turkey meatballs in coconut curry are the perfect weeknight dinner when you want something delicious, healthy, flavorful, and satisfying.

Cheesy Potato Soup

Coconut Curry Salmon

Coconut curry salmon is a delicious, flavorful, and healthy weeknight dinner. It's 30-minute dinner that is a game changer on busy weeknights.

Beef Taco Soup

Beef taco soup is a delicious take on tacos, transforming it into a hearty, wholesome, filling soup topped with all the taco fixings. Ready in 30 minutes for the perfect winter recipe.

Indian Butter Chicken

Better than takeout, make easy Indian butter chicken in just 30 minutes, with a creamy tomato-based sauce, charred chicken, and incredible spice + flavour.

Broccoli Cheese Soup

Broccoli cheese soup is creamy, cozy, and delicious simmered in a buttery cheesy broth for the perfect blend of textures and flavors - comfort food goals

One Pot Coconut Curry Beef Stew

Warm and cozy, easy one pot coconut curry beef stew is hearty yet creamy, packed with tender beef chunks, potatoes and carrots, and creamy coconut milk.

Chicken and Potato Soup

Creamy Ham and Potato Soup

Creamy ham and potato soup is hearty, filling, and so flavourful. This warm and cozy one pot meal is the easiest weeknight meal to make in just 25 minutes.

Coconut Lamb Curry

Hearty coconut lamb curry is an easy one pot meal that is packed with flavour. Make it on the stovetop or in the slow cooker and freeze leftovers for later.

Cheesy and Creamy

Ham and Potatoes au Gratin

Easy creamy ham and potatoes au gratin is a great way to use leftover ham with tender sliced potatoes and a cheesy béchamel sauce. The best comfort food.

Swedish Meatballs

Delicious, comforting homemade Swedish meatballs are seared and smothered in a creamy gravy sauce and taste so much better than IKEA meatballs. One of my go to winter dinner ideas.

Easy Chicken Parmesan (Parmigiana)

Easy chicken parmesan (parmigiana) with crispy breaded chicken, tomato sauce, and melted mozzarella and parmesan cheese. The best comfort chicken dinner.

Turkey and Cheese Sliders

Turkey and Cheese Sliders are quick and easy, made with deli meat and Swiss cheese filled inside soft Hawaiian dinner rolls topped with a buttery sauce.

Creamy Garlic Shrimp

Creamy garlic shrimp is a delicious, quick and easy 15-minute meal (including prep!) that you need to include in your weeknight dinner meal plan.

Baked Queso Chicken

Baked queso chicken with tomatoes is an easy, cheesy, delicious chicken dinner that takes just 30 minutes to cook. The best weeknight dinner.

Fried Mac and Cheese Balls

Fried mac and cheese balls are crispy on the outside, creamy and cheesy on the inside, and have the perfect crunch. Best way to use leftover mac and cheese.

Creamy Tuscan Chicken

Creamy Tuscan chicken with sun-dried tomatoes and spinach is a quick and easy 30 minute Italian chicken dinner that is delicious, flavorful, and comforting.

Baked Ravioli

Baked Ravioli is simple delicious comfort food that is perfect for a weeknight family dinner or for entertaining. It's hearty, comforting, and kid-friendly.

Tuna Melt Grilled Cheese

Get your hands on pantry staple canned tuna and make a delicious, crunchy tuna melt grilled cheese sandwich in less than 10 minutes! It's so tasty and easy!

Chicken Marsala

Chicken marsala in creamy mushroom sauce is a quick and easy 30-minute chicken dinner that is pure comfort food goals. A total crowd favourite this winter.

Vegetarian Comfort Food

Vegetarian Chili

Easy one pot vegetarian chili is the perfect warm and cozy comfort meal - it's hearty, filling, wholesome, flavorful, delicious, and loaded with protein.

Vegetarian Bolognese

This Vegetarian Bolognese is a quick and easy vegetable-packed pasta with the flavor, texture, and goodness of a traditional Bolognese without the meat.

Stuffed Eggplant

This Mediterranean Stuffed Eggplant is delicious, filling, and healthy. This vegetarian dinner is loaded with veggies and topped with bubbly cheese.

Broccoli Cheese Casserole

Broccoli cheese casserole is creamy, cheesy, and delicious - the most comforting side dish. It's crispy on the outside but soft and tender inside.

Vegetarian Quesadillas

Vegetarian quesadillas are quick and easy, completely customizable, loaded with veggies and beans. Serve this kid-friendly Mexican meal for lunch or dinner.

Butternut Squash Curry with Chickpeas

Butternut squash curry with chickpeas is a rich hearty one pot meal that will satisfy your fall comfort food cravings. Great for weeknight family dinners.

Coconut Curry Lentil Soup

Curried Chickpea Stuffed Acorn Squash

Wholesome, hearty, curried chickpea stuffed acorn squash with curry flavours is the perfect vegan and gluten-free fall comfort food dinner to enjoy this winter.

Vegetarian Lasagna with Spinach

This Vegetarian Lasagna with Spinach is creamy, cheesy, and delicious. This classic Italian dish gets a meatless upgrade in this vegetarian version.

Stuffed Butternut Squash with Wild Rice

Healthy, hearty and wholesome butternut squash with wild rice and mushrooms is an easy cozy vegetarian dinner or side dish for fall. It pairs so nicely with a juicy roasted turkey breast and nutty green beans.

Healthy, hearty and wholesome butternut squash with wild rice and mushrooms is an easy cozy vegetarian dinner or side dish for fall. The best comfort food. | aheadofthyme.com

How to Store and Reheat Comfort Food

Store any of these easy comfort food recipes in an airtight container (once cooled to room temperature) and place in the refrigerator for up to 3 days. Most of these are also freezer-friendly so you can store them for up to 3 months in the freezer!

For any stovetop comfort dinners (such as soups, curries, and pastas), you can reheat again over the stove on medium-low heat until warmed through. You may have to add a splash of water if there is any sauce as it will have likely thickened up when stored in the refrigerator.

For casserole-type dishes like lasagna and pasta bakes, you can also reheat over the stove, or you can reheat in the oven at 300F for 10-15 minutes, or air fryer for 5-10 minutes, until fully warmed through.

Refer to the specific recipe post for full storing and reheating instructions.

Did You Make Any of These Comfort Food Recipes?

Please leave a comment and rating below, and let me know what you thought of this round up of the best comfort food recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

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Apple Pie Bars

Homemade Apple Pie Bars are sweet, tart, and crumbly. These buttery apple bars are made with 3 delicious layers including a flaky pastry crust, a sweet cinnamon apple filling, and a crumbly topping. It's the easiest way to make apple pie!

Plus, these bakery-style apple pie crumble bars are easier to make than you think. They are ready to serve in just over an hour. Whether you're looking for a new dessert to add to your baking list this fall or you're just in the mood for something sweet, these apple pie crumble bars will hit the spot.

Homemade Apple Pie Bars are sweet, tart, and crumbly. With 3 delicious layers including a flaky pastry crust, cinnamon apple filling, and crumbly topping. | aheadofthyme.com

Why You'll Love Apple Pie Bars

Loaded with fresh apples. There is nothing better than a warm, freshly baked dessert that fills your kitchen with the aroma of fall flavors. We love going to the local apple farms and picking baskets of apples for this very reason. This recipe is also a great way to use up any leftover apples you may have.
The easiest way to make apple pie. These apple pie crumble bars are basically apple pie in bar form. They have a delicious apple filling sandwiched between the easiest, buttery, homemade pie dough. But there is no rolling dough involved here. Just pack in the bottom layer and sprinkle on the top layer. So easy!
Quick and easy to make. Just because these apple crumble bars look like they came from the bakery, doesn't mean that they are hard to make. Apple pie bars are a quick and easy dessert to make in just over an hour (including prep!) - and most of that time is spent waiting for them to bake in the oven.
Great for any occasion. These apple bars are the perfect dessert to serve for any occasion, whether that's at a weekend brunch, a snack during coffee, a late-night treat, or a Thanksgiving dessert at your holiday dinner this year. Plus, you can serve it hot or cold. My favorite is warm with a scoop of ice cream or whipped cream.

Ingredients and Notes

To make these delicious Apple Pie Bars, you will need the following ingredients (full measurements in recipe card below):

apples - There are many different types of apples that can be used for apple pie bars, but some apples are better than others. For example, Granny Smith apples are a good choice because they are tart and firm, which makes them perfect for baking. Other good apples for these apple crumble bars include Honeycrisp, Golden Delicious, and Braeburn.
cinnamon - gives these apple pie bars that classic cinnamon apple flavor.
all-purpose flour
granulated sugar - we need sugar in both the pie crust, topping, and filling.
baking powder
salt
butter - you will need to use cold butter for the pastry dough, cut into cubes. I recommend taking the butter out of the fridge and cutting it just before it's called for in the recipe. Or you can chop it up and put it back in the fridge until ready to use. You will also need butter for the apple filling, but it does not have to be cold.
egg
cornstarch - helps to thicken the apple pie filling. You can also substitute it with all-purpose flour.
lemon juice
vanilla extract

You will also need measuring cups and spoons, mixing bowls, and an 8-inch square baking pan.

How to Make the Best Apple Pie Bars

Make the pastry dough. In a large mixing bowl, add flour, sugar, baking powder, salt, butter, and egg. Stir well with a fork or pastry cutter until the flour mixture forms into small crumbs. You can also combine all ingredients in a food processor and pulse mix until it resembles coarse crumbs.
Prepare the apple pie filling. In a medium mixing bowl, mix together sliced apples, sugar, and cornstarch until evenly coated. Add apple mixture in a large saucepan and cook over medium heat until softened, stirring occasionally, about 5-7 minutes. Add lemon juice, cinnamon, vanilla extract and butter. Stir well and bring it to a simmer. Simmer for 3-4 minutes until the apples are tender and the sauce is thickened. Set aside.

Layer the apple bars. Line an 8-inch square baking pan with parchment paper, leaving an overhang on 2 opposite sides to make it really easy to remove when baked. Spread half of the crumb mixture evenly into the baking dish and press it to pack it and form an even bottom crust. Spread the apple mixture evenly over the crust and crumble the remaining half of the crumb mixture on top.

Bake. Bake in a 375F preheated oven for 45-50 minutes until the crust turns golden brown. Serve it warm or let it cool at room temperature for about 30 minutes so that the filling can set. Letting it cool completely will make it easier to cut. You can speed up on the process by storing in the refrigerator or freezer for 1 hour to help it set faster.
Serve. Slice the apple crumb bars into 9 or 16 squares and serve warm with a scoop of vanilla ice cream on the side or serve cold.

How to Serve

Apple pie crumb bars are delicious on their own whether served warm, at room temperature, or cold. My favorite is warm out of the oven with a scoop of Vanilla Ice Cream melting on top.

We love using up fall produce in baking recipes. Some of our other fall favorites are:

Storing Instructions

How to store: Store apple pie bars in an airtight container in the refrigerator for up to 5 days.
How to freeze: To freeze apple pie bars, first make sure they are completely cooled. Then, wrap it tightly in plastic cling wrap and store in a freezer bag or airtight container. If sliced, individually wrap each crumble bar in plastic cling wrap and store in a freezer bag or airtight container. When ready to eat, allow the bars to thaw overnight in the refrigerator or on the kitchen counter for a couple hours.
How to reheat: If you want to warm up your leftover apple bars, simply pop them into the air fryer at 350F for 5 minutes or on a baking sheet in the oven for 10-15 minutes until heated through. You can also reheat in the microwave in 30 second increments until warm.

More Bar Recipes

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Homemade Dumpling Wrappers

Making dumpling wrappers from scratch has never been easier. This recipe makes high-quality homemade dumpling wrappers that are perfect for any kind of filling and folding or pinching technique you're accustomed to.

These homemade wrappers are fast, easy to make, and ready for filling immediately, taking less than an hour from start to finish. It's a simple enough recipe that you can get the whole family involved - whether that's in making the dough, cutting out the wrappers, or filling and folding dumplings after.

Why You'll Love these Homemade Dumpling Wrappers

Homemade is always better. Why is it that making something from scratch almost always makes it taste better? Making these dumpling wrappers from scratch will result in tender skins for all kinds of dumpling fillings. Plus, there are no preservatives like the ones you may find in store-bought wrappers that sit on shelves for a long time before they make it to your frying pan.
Stand mixer friendly. You can reduce the usual mess that comes with making this recipe by doing the mixing and kneading in a stand mixer. All you'll have to do is swap out the attachments at the appropriate steps and enjoy an even easier wrapper-making experience.
Quick without compromising quality. Excellent dumpling wrappers don't have to take an entire day to make. These homemade wrappers come together in under an hour, so making dumplings won't have to be a multi-day endeavor. Plus, this recipe makes 80 wrappers so if you are just looking to make less dumplings, easily scale down the recipe or store extra wrappers in the fridge for up to 2 days before you use them.

Ingredients and Substitutions

To make these Homemade Dumpling Wrappers, you will need the following ingredients (full quantities in recipe card below):

all-purpose flour - it is possible to make these homemade dumpling wrappers gluten free, however, it's not as simple as just replacing the all-purpose flour with a measure-for-measure gluten free version. You may have to experiment with different types and combinations of flours and binders (like rice flour and xanthan gum) to get a comparable result.
salt
water
vegetable oil - you can replace the vegetable oil in this recipe with another neutral oil with a high smoke point like avocado oil, or use toasted sesame oil for a boost of flavor.
egg - the egg makes the dough softer and more tender. You can feel free to omit the egg in this recipe if you are allergic, vegan, or if you simply prefer not to include it - there's no need to substitute it with anything.

You will also need measuring cups and spoons (or a kitchen scale), mixing bowl, rolling pin, and 3-inch round cookie cutter.

How to Make Homemade Dumpling Wrappers

Make the dough. In a large mixing bowl, whisk together flour and salt until evenly combined. Add water, oil, and egg. Stir well with a spatula until no dry flour is visible. Make sure to scrape off any remaining flour off the sides of the bowl.

Knead the dough. Transfer the dough onto a clean and dry surface. Knead the dough until it turns into a soft and smooth dough ball, about 10 minutes. You can also knead the dough on medium speed in a stand mixer for 10 minutes until smooth.
Rest. Cover the dough with plastic cling wrap and let it rest for 10 minutes.

Tips for Kneading Dough

How to knead dough: Knead the dough by pushing it down and outward using the palms of your hands. Fold the dough in half toward you and press down. Repeat this motion by pushing the dough down and outward, and then folding over towards you. This helps build up gluten strength in dough that is responsible for making the bread fluffy.
How to test if dough is well-kneaded: A well-kneaded dough is smooth and can hold its shape. You can test the dough by giving it a firm poke with your finger. The indentation should bounce right back. If it doesn't bounce back and stays like a dimple, keep kneading for a few more minutes.

How to Roll Out Dumpling Wrappers

Divide. Use a bench scraper or knife to divide the dough into 4 pieces.

Roll. Lightly flour a clean surface and a rolling pin. Take one piece of dough at a time and use a rolling pin to roll it out to 1/16-inch thickness.
Cut out. Use a 3-inch round cookie cutter to cut out circles from the dough. Repeat with the remaining dough balls.

Repeat. Combine the scraps into one dough ball and re-roll and repeat until all the dough is used up.
Use or store. Use the wrappers immediately to prevent them drying out. To store, place in a floured sealable container or ziploc bag for up to 2 days in the refrigerator.

How to Use Dumpling Wrappers

Use this dumpling wrapper recipe to make your favorite dumplings and wontons. (To make wonton wrappers, roll the dough out even more thin and cut into 3-inch squares). Whether you are making Asian dumplings or western dumplings, this classic dumpling recipe works for any cuisine.

Some of my favorite dumpling recipes to make with these wrappers are:

Homemade Chinese beef potstickers (dumplings) are crispy on the outside and tender and juicy inside packed with a delicious beef filling. | aheadofthyme.com

Easy to make chicken and shrimp dumpings can be steamed, boiled or fried and served with a side of soy sauce for dipping! | aheadofthyme.com

Storage and Freezing Instructions

How to Store

Store uncooked dumpling wrappers in a floured, sealed bag for up to two days in the refrigerator. Once they have been used to wrap dumplings and cooked, they can be stored longer - up to 3-7 days in the refrigerator, depending on the filling used in the recipe. Check specific dumpling recipe for full storing instructions.

How to Freeze

Uncooked wrappers will dry out in the freezer on their own, but you can freeze then once they have been used to wrap dumplings. Place them in a parchment-lined baking pan in a single layer. Freeze for an hour until hard and then transfer to a freezer bag to store for up to 3 months.

Recipe Tips and Tricks

Try different shapes for different dumplings. This recipe calls for circles, but you can also make square or triangular dumpling wrappers to suit whatever use you have in mind. You can also make the wrappers larger or smaller to suit your dumpling needs!
Try different cooking methods. These dumpling wrappers can be deep-fried, pan-fried, steamed, baked, boiled, or air fried - it's completely up to you! Different cooking methods will result in different textures and some may work better for different shapes and fillings than others.
Add color. You can dye the dough different colors by adding food coloring or by incorporating small amounts of pureed vegetables like cooked spinach and beets - experiment with different methods and create your own colors!

More Asian Dim Sum Recipes

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Golden Milk Turmeric Latte

Golden Milk Turmeric Latte is an Indian herbal tea that will warm your soul and excite your tastebuds. It's quick and easy to make with milk and a handful of bold warming spices and naturally sweetened to taste.

This golden milk latte can be enjoyed at any time of the day, but it's an especially great drink to help you wind down at night. It's loaded with natural soothing properties and great for immunity too.

Golden Milk Turmeric Latte is an Indian herbal tea that is quick and easy to make, loaded with natural soothing properties, and great for immunity. | aheadofthyme.com

Why You'll Love This Golden Milk Turmeric Latte

It can easily be made vegan. Golden milk is traditionally made with whole milk and honey, but you can easily make a vegan version by substituting non-dairy, plant-based milk (like almond or oat) for the whole milk and maple syrup or brown sugar for the honey.
The warming spices. Turmeric lattes require several spices. In addition to turmeric, you'll need ginger, cinnamon, and black pepper. Together, these spices create a balanced aromatic milk that looks and tastes amazing. Plus, provides tons of health benefits too.
Golden milk is decaf. You won't find any caffeine in this turmeric latte, because there is no coffee or tea - just milk and spices. In Hindi, a turmeric latte is called "haldi ka doodh," literally translating to "milk with turmeric." That's why it makes a great bedtime latte!

Benefits of Turmeric Latte

Golden milk has natural healing and soothing properties. When you drink it about an hour before you plan to go to bed, it can help you relax before you drift into a peaceful sleep.

Turmeric milk also has natural anti-bacterial, anti-viral, and anti-fungal properties, which can help boost immunity.

Doctor's note

Some people with certain conditions or who take certain medications should talk to their doctors before adding golden milk to their regular diet.

Ingredients and Substitutions

To make this easy Golden Milk Turmeric Latte, you will need the following ingredients (full quantities in recipe card below):

milk - I like using whole milk in these golden milk lattes, but feel free to use your favorite milk, whether that's dairy or non-dairy such as almond milk, oat milk, coconut milk, or soy milk.
turmeric - we use ground turmeric in this recipe. You can also substitute with 1.5 teaspoons of fresh grated turmeric.
ginger - this recipe calls for fresh ginger. You can also substitute with teaspoon ½ to 1 teaspoons ground ginger.
ground cinnamon
ground black pepper - helps your body absorb the turmeric.
honey - add a sweetener if needed. You can also substitute the honey for maple syrup if following a vegan diet.

You will also need measuring cups and spoons, a small saucepan, and a fine mesh sieve (if using).

How to Make the Best Golden Milk Turmeric Latte

Make latte. In a small saucepan, whisk together milk, turmeric, ginger, cinnamon, and black pepper. Heat over medium heat until starting to boil.
Add sweetener. Turn the heat down to low and simmer for 5 minutes. Remove from heat and add maple syrup (if using). Taste and adjust for sweetness and flavor. Add more turmeric, ginger, cinnamon, or sweetener based on your personal preference.

Strain. Pour the drink through a fine mesh sieve or strainer to remove any lumps. If you substitute fresh ginger for ground ginger, then you can skip this step.
Serve. Divide the turmeric latte into two cups and serve warm, or store in the refrigerator and serve cold over ice.

Storing Instructions

Make ahead instructions: This golden milk latte can be prepared up to 3 days in advance. Although it can be served cold, they're best enjoyed warm or hot.
How to store: Store turmeric lattes in an airtight container or sealed cup in the refrigerator for up to 3 days.
How to reheat: You can reheat your turmeric milk latte in the microwave or on a pan over the stove for a couple minutes until hot.

Serving Golden Milk

Serve this beautiful drink warm in a mug, or cold over ice for an iced golden milk latte. No matter how you serve it, it's creamy, bright yellow, and a true showstopper. To go the extra mile, you can garnish your turmeric latte with cinnamon and fresh or dried rose petals.

More Drink Recipes

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Jello Jigglers

If you like Jell-O, you'll love these fun Jello Jigglers! They're fun and colorful, smooth in texture, and fruity flavored. These wiggly, jiggly gelatin treats are great for everyday snacks or special occasion treats for kids and adults.

Customize these no bake jelly jigglers for any holiday using different colors and shapes. Make them early in the day and enjoy once set in the afternoon or start them in the evening for fresh treats the next day.

Jello Jigglers are fun, colorful gelatin treats that are smooth in texture and fruity flavored. Customize for any holiday with different colors and shapes. | aheadofthyme.com

Why You'll Love These Jello Jigglers

The simplest recipe ever. There are only two ingredients in this recipe - yes, really! It couldn't be any more straightforward to recreate this age-old nostalgia favorite.
It's customizable. Even though this jiggler recipe is simple, it still offers plenty of opportunity to get creative with shapes, colors, flavors, and additions to make your own unique creation.
Minimal prep work. The majority of the time it takes to make jelly jigglers is spent waiting for the Jell-O to set into a smooth, firm gelatin. Otherwise, it only takes ten minutes of active prep work to make this no bake recipe.

Ingredient Notes

To make these fun Jello Jigglers, you will need only two ingredients in this recipe, but there's still room to make adjustments to tailor it to your preferences (full measurements in recipe card below):

Jell-o mix - use your favorite flavor of Jell-O in this recipe or decide based on color - it's completely up to you! You can also opt for the sugar-free Jell-O packages if you wish.
boiling water - you can make the shapes more opaque by swapping ½ cup or more of the water with gently heated cow's milk or plant-based alternatives like almond or coconut milk. If you decide to add cow's milk, heat it slowly over low heat to prevent curdling before adding it to the gelatin powder.

You will also need measuring cups, mixing bowls, and a 9x13-inch pan or two 8-inch square pans (depending on how many colors you want to use).

How to Make Jello Jigglers

Combine ingredients. Select either 2 packs of the same color dry gelatin mix, or select 2 different colors:
- If using 1 color: In a large mixing bowl, combine boiling water and 2 packs of dry gelatin mix. Stir for at least 3 minutes until the jello mix is completely dissolved. Pour the mixture into a 9x13 inch pan.
- If using 2 colors: In a medium mixing bowl, combine 1 ¼ cups boiling water and one pack of dry gelatin mix. Stir for at least 3 minutes until the jello mix is completely dissolved. Repeat again in another mixing bowl with the remaining boiling water and remaining pack of dry gelatin mix. Pour into another 8-inch square pan.

Pour. If using one colour, pour the mixture into a 9x13 inch pan. If using two colors, pour each into a separate 8-inch square pan.

Chill. Refrigerate the pan(s) for 3-4 hours, or until firm.
Cut out. Dip bottom of the pan in warm water for 15 seconds to loosen it up. Use 2-inch cookie cutters to cut the jello into decorative shapes. Carefully lift the jello shapes out of the pan.

Storage Instructions

How to Store

Carefully wrap your jelly jigglers on a plate or dish in plastic cling wrap or place in an airtight container and store in the refrigerator for up to 10 days. If you add other perishable foods to your jigglers, like fruit, you may need to shorten the storage time to 2-3 days.

Freezing

It's not typically recommended to freeze gelatin products like these jello jigglers for two reasons: it won't freeze completely (meaning you can't really extend the lifespan beyond the time you refrigerate it) and because it won't retain the same consistency or texture once thawed.

How to store: Carefully wrap your jelly jigglers on a plate or dish in plastic cling wrap or place in an airtight container and store in the refrigerator for up to 10 days. If you add other perishable foods to your jigglers, like fruit, you may need to shorten the storage time to 2-3 days.
Stay on-theme: Choose your color(s) according to upcoming holidays or seasonal themes and match them with coordinating cookie cutter shapes to go the extra mile.
Layer it up: Impress your family and friends by layering multiple colors of Jell-O on top of each other to make these fun treats - just make sure you let the layers set before adding more colors or you'll end up with a strangely-colored mess and no layers.
Add creative mix-ins: You don't have to leave these jelly jigglers plain! You can add sliced or chopped fruit or whole berries to add visual interest and increased nutritional value to your jello jigglers.

Recipe Tips and Tricks

Stay on-theme. Choose your color(s) according to upcoming holidays or seasonal themes and match them with coordinating cookie cutter shapes to go the extra mile.
Layer it up. Impress your family and friends by layering multiple colors of Jell-O on top of each other to make these fun treats - just make sure you let the layers set before adding more colors or you'll end up with a strangely-colored mess and no layers.
Add creative mix-ins before setting the Jell-O. You don't have to leave these jelly jigglers plain! You can add sliced or chopped fruit or whole berries to add visual interest and increased nutritional value to your jello jigglers.

More No Bake Dessert Recipes

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Tiktok Ramen

Tiktok ramen is savory, sweet, and loaded with umami flavor. It is a quick and easy ramen hack made with instant noodles, eggs, butter, garlic, and soy sauce - and you ditch the seasoning pack.

The viral TikTok ramen video has circulated the internet for months as people discover just how easy it is to take ramen noodles to the next level. It's cheap, simple, and so satisfying. Get on board this latest tiktok food hack today and you will totally get what the hype is all about.

Tiktok ramen is savory, sweet and loaded with umami flavor. It's a quick and easy viral ramen hack with instant noodles, eggs, butter, garlic and soy sauce. | aheadofthyme.com

Why You'll Love Tiktok Ramen

It's a tasty noodle dish. Who doesn't love ramen? This quick recipe uses ramen noodles in a soup-less version similar to Malaysian mie goreng (garlic and egg noodles). By throwing out the seasoning and customizing these noodles with different ingredients, you will elevate your standard bowl of instant noodles by adding extra texture and flavor for a more robust meal.
A low-effort, high-reward recipe. This TikTok ramen hack offers big flavor without needing much effort. It a quick weeknight recipe that takes only 10 minutes to cook a restaurant-quality meal - no wonder it's gone viral! Cheap, delicious, and easy. This tiktok ramen with egg is a triple threat.
Simple ingredients. No trips to specialty markets necessary here. This popular ramen uses ingredients you probably already have on hand. And if you don't have something (aka. the umami furikake seasoning), you can find the suggested substitutes easily. The simplicity of the few staple ingredients used in the right combination is really what made this viral TikTok food hack popular in the first place.

Ingredient Notes

To make this viral tiktok ramen, you will need the following ingredients (full measurements in recipe card below):

instant ramen noodles - For time's sake, this recipe uses instant ramen, but if you make your own or have a preferred brand of noodles, feel free to substitute those instead.
butter
garlic - Mincing fresh garlic always offers the best flavor, but if you want to save time, you can use pre-minced garlic instead. Just use 1-2 teaspoons of minced garlic instead.
red chili flakes - We love making these noodles spicy but adding red chili flakes is completely optional. Add as much or as little as you like!
granulated sugar - The sugar in this recipe helps balance the flavor and stay true to the viral version, but you can leave it out or replace it with your preferred sweetener instead. You could use equal amounts of honey, maple syrup, or a sugar alternative in its place.
soy sauce - There are many alternatives to regular soy sauce. You can use a low-sodium version, a gluten-free soy sauce, or if someone in your family has a soy allergy, swap them out for coconut aminos at a 1:1 ratio instead.
egg
Furikake seasoning - Depending on where you live, furikake may not be available in your local grocery store. You can find it on Amazon, use everything bagel seasoning instead, or make your own furikake spice blend from a balance of crushed nori, sesame seeds, salt, and sugar.
green onions - To garnish on top. You can also use chives instead.

You will also need measuring spoons, a cooking pot, and a skillet.

How to Make the Viral Tiktok Ramen with Egg

Cook noodles. Bring a large pot of water to a boil. Add ramen noodles and discard the seasoning pack. Cook ramen according to the package instructions, about 3-4 minutes. Drain well and set aside.
Sauté aromatics. In a large skillet, melt butter over medium-high heat until bubbly, about 2 minutes. Add garlic and chili flakes and sauté until fragrant, about 1 minute. Add sugar and soy sauce. Stir well until evenly incorporated.

Add noodles. Add the cooked and drained ramen to the pan and toss well to coat.
Scramble egg. Shift the noodles to one side to make some space in a pan to crack the egg. Add the egg and scramble. Cook until set, about 2 minutes. Stir well to mix the eggs into the noodles.
Add seasoning. Stir in seasoning and serve immediately.

How to Serve

These ramen noodles with egg are delicious served on its own, or paired with some of my favorite sides including:

Recipe Tips and Tricks

How to store: You can store leftover TikTok ramen noodles in an airtight container for up to three days in the refrigerator. If using instant noodle packets, the noodles should hold their shape, if you use other types of noodles, it may start to get mushy after the first day.
Get creative with toppings. If you want to stay true to the viral ramen version, leave as-is, otherwise you can feel free to experiment with different toppings! You can try adding things like grilled pork, fish cakes, boiled eggs, green onion, bean sprouts, bamboo shoots, mushrooms, or any combination of toppings you'd usually find in a restaurant bowl of ramen.
Recycle the leftovers. If you find yourself with leftover noodles or sauce, don't be afraid to recycle them into a completely new meal. Use the sauce to season rice, use the noodles in a new stir-fry, or come up with your own unique way to reduce food waste and keep things exciting at the table.

More Noodle Recipes

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Cinnamon Apple Granola

Cinnamon Apple Granola is quick and easy to make, tastes like apple pie in granola form, and is so much better than store-bought! This fall granola is packed with rolled oats, apples, pecans, and warm fall spices. Perfect for breakfast on-the-go or a snack throughout the day.

Make your mornings even easier by prepping this delicious and easy homemade apple pie granola ahead of time and I promise you'll never buy store-bought again. It's so much easier to make at home than you think. Plus, it lasts for weeks - if you don't finish it right away!

Cinnamon Apple Granola is quick and easy to make, tastes like apple pie, and is much better than store-bought — plus easier to make than you think! | aheadofthyme.com

Why You'll Love this Cinnamon Apple Granola

So easy to make. If you've never made your own granola at home, you'll be amazed by how easy and simple it is. Take just 10 minutes needed to prepare it and enjoy homemade granola all week long - or maybe just a day long depending on how fast you eat this. It's that good.
The fall flavors. Nothing says fall quite like cinnamon and apples. But add in some crunchy pecans and chewy raisins and you've got yourself the perfect fall snack. You'll be putting this cinnamon apple granola on everything - yogurt, parfaits, or simply eat by the handful (kind of my favourite way to devour this!).
Healthier than store-bought. This apple pie granola is gluten-free, refined sugar free, and made with real ingredients. You know exactly what is going in there (no preservatives here!).

Ingredient Notes

To make this easy Cinnamon Apple Granola, you will need the following ingredients (full quantities in recipe card below):

rolled oats - you will need to use rolled oats and not quick oats.
apples
pecan halves - you can also substitute with any other type of nuts that you like. Try walnuts, hazelnuts, or almonds.
dark brown sugar
raisins
all-purpose flour
butter - to make this recipe vegan, substitute the butter with coconut oil or melted butter.
vanilla extract
ground cinnamon
salt

You will also need measuring cups and spoons, mixing bowl, and a half sheet baking pan.

How to Make the Best Cinnamon Apple Granola

Combine ingredients. Combine all ingredients in a large mixing bowl, including oats, apples, pecans, brown sugar, raisins, flour, butter, vanilla, cinnamon, and salt. Use a spatula and stir to thoroughly combine.
Spread mixture. Pour the mixture onto a parchment-lined half sheet baking pan.

Bake. Bake in a 325F preheated oven for 15 minutes. Stir the granola, then re-spread it and put it back in the oven. Bake for another 10-15 minutes until granola is golden brown and crispy.
Cool. Let cool and store in an airtight container.

How to Serve

You can serve granola in so many different ways. The easiest is just on its own as a snack by the handfuls.

You can also:

add it in a bowl over milk or yogurt
layer it in a fruit and yogurt parfait
Add it on banana toast with honey.
sprinkle it over a couple scoops of vanilla ice cream.

Layer fresh fruits, creamy Greek yogurt and crunchy granola to make this fruit and yogurt parfait for a delicious and healthy breakfast or a simple snack. | aheadofthyme.com

Storing Instructions

How to store: Store homemade granola in an airtight container (such as a glass canning jar) for up to 2 weeks.
How to freeze: Wrap granola tightly in plastic cling wrap and place inside a freezer bag. Store in the freezer for up to 3 months.

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Apple Cake

This easy Apple Cake has a dense and moist crumb and is loaded with fresh apples, warm cinnamon sugar, and optional crunchy nuts. It's quick and easy to make and ready to eat in less than an hour. It's the perfect last minute treat to make when you are craving something sweet this fall.

The hardest part of this coffee cake recipe is waiting for the cake to cool. You'll want to dig into it right away, especially as the scent of warm fall spices take over your kitchen. It also stores well and is freezer-friendly - you can have it on hand for up to several months (if you can resist eating the whole thing for that long!).

Easy Apple Cake has a dense and moist crumb and is loaded with fresh apples, cinnamon sugar, and nuts. It’s quick, easy, and ready to eat in under an hour. | aheadofthyme.com

Why You'll Love this Apple Cake

Classic fall flavors. This apple coffee cake has all the nostalgic autumn flavors in a crumbly, moist cake: cozy spices, sweet apples, and soft-yet-crunchy chopped nuts. It's perfect for when the weather cools down, but you'll find yourself craving this recipe year-round!
Quick and easy-to-follow recipe. This is a super easy apple cake recipe. If you follow the simple step-by-step instructions, you'll have a cake in the oven after only 10-15 minutes of hands-on measuring and mixing.
Great for all occasions. One recipe for a multitude of occasions. It is a great "just because" cake for slicing up and serving with a morning cappuccino, as part of a brunch spread, as an after-lunch snack, or a late-night dessert. It's also great dessert to serve at Thanksgiving, housewarming parties, or potlucks.

Ingredients and Substitutions

To make this easy Apple Cake, you will need the following ingredients (full quantities in recipe card below):

all-purpose flour - for a gluten-free version of this easy apple cake, try swapping out the all-purpose flour for measure-for-measure gluten-free flour. The texture of the cake will change slightly, but should still yield a similar result.
baking powder + soda
granulated sugar
ground cinnamon
salt
vegetable oil - such as avocado oil or melted coconut oil. You can also use melted butter instead of vegetable oil to create a more buttery flavor.
plain yogurt - we always have a batch of our Homemade Yogurt that we used in this cake recipe. But if you or someone in your family has a dairy sensitivity or allergy, you can use a non-dairy yogurt. Just make sure it has a similar fat content (coconut yogurt is usually good for this) to get a similar result.
vanilla extract - vanilla extract gives the cake a subtle vanilla aroma and taste, but you can amp it up a bit if you have vanilla bean paste on hand. Alternatively, you could use almond extract, or apple extract if you wanted to emphasize the fruity flavors.
eggs - in place of the eggs in this recipe, you can use flax eggs, mashed banana, or applesauce as binders instead. You may have to adjust the leavening agents in the batter (the baking powder and baking soda) to accommodate for the lack of egg to make sure the cake rises enough.
apples - we recommend baking apples such as Granny Smith apples for the most flavor, but feel free to use any kind of apples that you have on hand.
nuts - I like adding walnuts or pecans to this cake to compliment the warm fall flavors. But the nuts in this recipe are completely optional, and you can chop them into larger or smaller pieces to fit your preferences.
cinnamon sugar - made with, you guessed it - granulated sugar and ground cinnamon.

You will also need measuring cups and spoons, mixing bowls, and 9-inch round cake pan.

How to Make the Best Apple Cake

Combine dry ingredients. In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar, cinnamon, and salt until evenly combined.
Combine wet ingredients. In a medium mixing bowl, combine oil, yogurt, vanilla extract, and eggs. Mix well until smooth.
Add wet to dry. Pour the wet mixture into the dry mixture and use a spatula to mix together until just combined and no dry ingredients are visible.
Fold in apples and nuts. Fold in the shredded apples and walnuts until evenly combined.
Pour batter in ban. Lightly grease a 9-inch round cake pan with some cooking oil. Pour the batter into the cake pan.
Add cinnamon sugar topping. In a small mixing bowl, combine sugar and cinnamon and mix evenly with a spoon. Sprinkle the cinnamon sugar on top of the batter.
Bake. Bake the cake in a 350F preheated oven on the middle rack for 35-40 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean.
Cool. Let it cool for 10-15 minutes in the pan, then invert to remove the cake and allow it to cool completely on a wire cooling rack.
Serve. Slice and serve on it's own or with a drizzle of cinnamon icing or Vanilla Ice Cream.

How to Serve

We recommend serving this apple cake with a drizzle of simple icing or honey on top, or warm with a scoop of with ice cream on the side. Ice cream makes everything better, and serving this cake alongside ice cream will take it from a brunch treat to a full-fledged dessert. It's great alongside a scoop or two of butter pecan or a velvety vanilla ice cream for a richer, sweeter experience.

Storing Instructions

How to store at room temperature

Wrap tightly in plastic cling wrap and leave at room temperature in a cool, dry place for up to three days.

How to store in the fridge

Wrap the apple cake tightly in aluminum foil or plastic cling wrap (or place in a large Ziploc bag if you've eaten enough of it) and store in the refrigerator for 7-10 days.

How to freeze

Wrap tightly in plastic cling wrap or place in a freezer bag and freeze for up to three months. You may want to slice the cake into individual servings and wrap them each individually prior to freezing if you don't want to eat it all at once. To thaw, let it come up to room temperature on the counter for a few hours or overnight in the refrigerator before serving or attempting to reheat.

Recipe Tips and Tricks

Do not overmix the batter. Stir the batter with a spatula until just combined and no dry ingredients are visible. Overmixing will make the bread denser and firmer.
Patience is key. It's incredibly important that you let the cake cool long enough before you attempt to flip it. Premature flipping may result in your cake breaking in half, leaving you with half a cake on the platter with the remainder still wedged in the pan. It's better to err on the side of caution here and wait longer than you think you should if you're worried about breakage.

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Orange Chicken (Chinese Takeout Recipe)

You may never order takeout again with this Chinese Takeout Orange Chicken recipe on hand. This Asian chicken is a quick, easy, and delicious 30 minute meal that doesn't require a culinary degree to make. Just season and coat the chicken, cook it, make the sticky orange chicken sauce, and combine.

Plus, this homemade orange chicken recipe can be pan-fried, air fried, or baked. It's a tasty lunch or dinner that can be served alongside a variety of sides including rice, noodles, veggies, salad, and dumplings.

Chinese Takeout Orange Chicken is a quick, easy, delicious meal ready in 30 minutes. It’s healthier than takeout — can be pan-fried, air fried, or baked. | aheadofthyme.com

Why You'll Love This Chinese Orange Chicken

Easy weeknight dinner. This orange chicken recipe is great for busy weeknights. In just half an hour you can have a hot, fresh, nutritious meal on the table, using mostly ingredients you likely already have on hand - especially if you do Asian cooking at home!
Healthier than Chinese takeout. Craving takeout but on a budget or trying to change a habit? Make this from scratch instead using this easy Panda Express Chinese orange copycat recipe. Plus, it's healthier than takeout because the chicken in our recipe isn't deep fried - you can either pan fry, bake, or air fry it!
It makes the best leftovers and great for meal prep. If you usually have a hard time getting your family (or yourself) to eat leftovers and find yourself tossing out entire untouched containers of dinners past on fridge cleanout day, this recipe is for you. This recipe tastes just like Chinese takeout orange chicken (if not better!) and your whole family will be fighting over the remnants - that is, if there is any left.

Ingredient Notes

To make this delicious Orange Chicken, you will need the following ingredients (full measurements in recipe card below):

chicken - we used thighs because they are more tender than breast and is what is typically used in Chinese chicken stir fries. You can use chicken breast as well, depending on your preference.
salt and pepper
eggs - to coat the chicken and allow the cornstarch to stick well to it.
cornstarch - you will need cornstarch to coat the chicken and give it its crispy coating. You also need cornstarch in the sauce to help thicken it.
garlic - using freshly minced garlic will result in the most flavorful sauce, but if you need to, you can use the pre-minced version from the grocery store. Use a half or whole teaspoon of minced garlic per clove of garlic that the recipe calls for.
ginger - if you can't find ginger in the store, don't have the means to grate it yourself, or want to save even more preparation time, you can use store-bought grated ginger. It usually comes in a squeeze tube.
orange juice - whether you use a pulpy orange juice or not is up to you! For this sauce, a pulpless orange juice works best, but if all you have on hand is juice with pulp, you can strain it or leave it as-is. Also, make sure you're using real orange juice and not an "orange-flavored'' drink - there's a big difference between the two and using orange drinks will change the recipe quite a bit.
soy sauce - use low-sodium soy sauce if you're watching your sodium intake or use coconut aminos for a soy-free orange chicken sauce!
white vinegar
sugar
sesame oil
oil - you will also need vegetable oil if frying the chicken, or cooking spray oil if baking in the oven or cooking in the air fryer.

You will also need measuring cups and spoons, shallow bowls, mixing bowl, and skillet. You will also need a skillet, oven, or air fryer (depending on the cooking method you use).

How to Make the Best Orange Chicken (Chinese Takeout Recipe)

Prepare chicken. Use a paper towel to pat the chicken completely dry. Cut the chicken 1-inch cubes, and season well with salt and pepper. Set aside for 5 minutes.
Coat chicken. Prepare a shallow plate with beaten eggs and another with cornstarch. Dip one piece of chicken at a time into the egg wash, then evenly coat in the cornstarch.

Cook. Cook the chicken on the stove, in the oven, or in the air fryer:
- To pan fry: Heat oil in a large skillet over medium-high heat for until the hot oil shimmers, about 3-4 minutes. Fry the chicken in two batches for 6-8 minutes until golden brown and cooked through, flipping once. Transfer to a paper towel lined plate and allow the chicken to rest.
- To cook in the oven: Preheat oven to 375F. Place the coated chicken on a parchment-lined half sheet baking pan in a single layer. Spray with cooking oil spray. Bake until cooked through, flipping once
- To cook in the air fryer: Place coated chicken in a single layer in the air fryer basket. Spray with cooking oil spray. Air fry at 350F for 15 minutes until golden brown. You may have to cook in batches depending on the size of your air fryer.

How to Make Orange Chicken Sauce

In a small mixing bowl, combine garlic, ginger, orange juice, soy sauce, vinegar, sugar, sesame oil, and cornstarch. Whisk well until smooth.
In a large skillet, heat the sauce over medium heat. Heat until simmered and thickened to a desired consistency, about 3-4 minutes, stirring constantly.

Assemble

Add the chicken and toss well to coat. Garnish with green onions and serve warm.

How to Serve

This Orange Chicken is delicious served on its own, or paired with some of my favorite takeout sides including:

Storage/Freezing Instructions

How to Store

Place in an airtight container and store this Chinese chicken in the fridge for up to four days.

How to Freeze

Freeze in family size or individual portions in freezer bags for up to three months. Reheat in the oven by baking (unthawed) at 350℉ for 10-15 minutes or follow the directions for your air-fryer for an easy make-ahead meal. If you're meal prepping, you can freeze the chicken and the sauce separately for a crispier result.

Recipe Tips and Tricks

Make the sauce ahead of time to speed up the prep. If you're especially short on time, you can make the sauce ahead and store it in the fridge for a few days before you make the recipe! It's also a great dipping sauce for things like chicken nuggets, steamed or raw veggies, and fries or chips. You'll have no trouble using it up, and you may find that you have to make double or triple batches to make the sauce last until you're ready to use it for stovetop orange chicken!
Serve with veggies. If you don't want to serve the chicken with rice or want a veggie to go alongside it, steamed broccoli, grilled bok choy, and raw snap peas are all highly compatible with Chinese orange chicken! Use some of the sauce as a glaze or dipping sauce (as suggested above) if you have a picky eater or two in the family.
Double (or triple) the recipe for effortless meal prep. This orange chicken is so good, you'll want to eat it all week long. And you can! Double or triple the recipe and portion it out into reusable containers like you normally would when meal prepping and you'll have lunch or dinner sorted for the whole week! If you aren't going to eat it all within four days, try to freeze some and reheat it in the microwave at the office later.

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Maple Roasted Carrots with Yogurt Sauce

Maple Roasted Carrots with Yogurt Sauce is an easy, flavorful, and delicious side dish to make this season. Tender carrots are warmly spiced and caramelized with maple syrup, topped with a drizzle of homemade yogurt sauce and crunchy walnuts.

Not only do they look stunning, but they are quick and easy to make - ready in just 35 minutes (including prep!). Serve these maple carrots with almost any of your favorite main course meals.

Maple Roasted Carrots with Yogurt Sauce is a quick, easy, flavorful, and delicious side dish that is warmly spiced and caramelized with maple syrup. | aheadofthyme.com

Why You'll Love These Maple Roasted Carrots

They are quick and easy to make. These maple roasted carrots and yogurt sauce take just a few minutes to prep and 25 minutes in the oven before they are ready to each. It's an easy and stress-free side that you can make when you don't feel like spending a lot of time in the kitchen, but want to eat something delicious.
Loaded with flavor. With ingredients like maple syrup, cinnamon, lemon, and tarragon, these carrots are so flavorful - sweet, savory, and warmly spiced.
Carrots are healthy. This is a healthy side dish that you need to add to your dinner side dish rotation. Carrots are packed full of beta carotene, fiber, vitamin K, potassium, and antioxidants. They also promote healthy cholesterol levels and are good for eye health.

Ingredient Notes

To make these delicious Maple Roasted Carrots with Yogurt Sauce, you will need the following ingredients (full measurements in recipe card below):

carrots - feel free to use carrots with their tops on or without.
olive oil
salt and pepper
cinnamon
maple syrup - you can substitute agave syrup or honey too.
walnuts - toasted and chopped walnuts are optional, for garnish.
yogurt sauce - the homemade yogurt sauce is made in minutes using full-fat Greek yogurt, salt, lemon zest + juice, water, and fresh tarragon. You can substitute the tarragon with your favorite herbs to switch up the flavor. Try dill or mint.

You will also need measuring cups and spoons, mixing bowl, and half sheet baking pan.

How to Make the Best Maple Roasted Carrots with Yogurt Sauce

Season carrots. Place the carrots on a parchment-lined half sheet baking pan. Drizzle with olive oil and set aside. In a small mixing bowl, combine salt, cinnamon, and pepper. Sprinkle it evenly over the carrots on all sides.
Roast the carrots. Roast the carrots in a 425F preheated oven for 20 minutes, rotating once halfway through.

Add maple syrup. Remove carrots from the oven and drizzle maple syrup on top. Toss to coat, then return to the oven and cook for another 5-6 minutes.
Make the yogurt sauce. While carrots are cooking, make the yogurt sauce. In a small mixing bowl, combine Greek yogurt, salt, lemon zest, lemon juice, and chopped tarragon. Add water to thin it out so it's pourable. Whisk to combine, then set aside.

Serve. Once carrots are cooked, drizzle yogurt sauce on top, along with fresh tarragon and toasted walnuts. Serve immediately.

How to Serve

These carrots would be great with roast chicken or a Mediterranean lamb entree like Sheet Pan Lamb Chops, but honestly I'm fine eating a whole plate of these by themselves. The walnuts add a heartiness that helps fill you up.

Some other main dishes that you can serve these maple carrots with are:

Recipe Tips and Tricks

Customization tips: If you like a little heat, add ¼ teaspoon of cayenne powder to the seasoning blend for the carrots. The cool yogurt sauce will cool you down. I can't wait to make and enjoy these all season long. They are highly crave-worthy!
How to store fresh carrots: Whole raw carrots can stay fresh for up to four weeks when stored properly. To prolong their shelf-life, you can store them in an airtight container filled with cold water, and replace the water every few days.
How to store roasted carrots: Maple roasted carrots will keep in the refrigerator in an airtight container for up to 4 days. You can store the yogurt sauce separately in another airtight container for up to one week.

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Vegetarian Bolognese

This Vegetarian Bolognese is a quick and easy vegetable-packed pasta with the flavor, texture, and goodness of a traditional Bolognese without the meat. It's healthy, filling, and delicious.

Ready in 45 minutes, it's the perfect family dinner for busy weeknights and a tasty way to sneak in more veggies for the kids. This vegetarian pasta is so good that you can serve it to your meat-eating friends, and they'll love it too!

Why You'll Love This Vegetarian Bolognese

Packed with plant-based ingredients. This vegetarian Bolognese has no meat, so we've replaced this ingredient with one you're sure to love: quinoa. Its add the right texture along with finely chopped vegetables like carrots, celery, and mushrooms. All these ingredients add some variety in flavor and texture - just like traditional bolognese.
The complex flavor. Vegetarian Bolognese is far from bland. You'll love the layered taste of the veggies alongside aromatics like garlic, onion, and Italian seasoning. To create the classic meaty taste we also add soy sauce, Worcestershire, and cheese.
Quick and easy to make. This vegetable pasta sauce takes some time to prep because there are lots of ingredients to chop up (you can cut this time down a lot if you use a food processor. The sauce takes about 25 minutes to cook, most of which is simmering to allow the quinoa to cook.
Meat eaters love it too. This vegetarian Bolognese is a show-stopping pasta dish that will impress even your meat-eating friends. It's a great dish to make when you have vegetarians at the table, and also a healthy alternative to traditional Bolognese.

Ingredient Notes

To make this delicious Vegetarian Bolognese, you will need the following ingredients (full measurements in recipe card below):

pasta - I recommend a thin, long noodle like spaghetti, linguine, or fettuccine. But you can of course serve this vegetarian pasta sauce over any shaped pasta that you have on hand.
vegetable oil
aromatics - onions and garlic add tons of flavor to almost all the pasta sauces that we cook. I don't recommend skipping them.
veggies - this vegetable packed bolognese is made with carrots, celery, and crushed tomatoes.
mushrooms - we used white button mushrooms, but any mushroom chopped finely will work. Try it with cremini mushrooms, baby bella, shiitake mushrooms, or a combination.
seasoning - this sauce has so much flavor thanks to soy sauce, Worcestershire sauce (optional), tomato paste, Italian seasoning, salt, and pepper.
Parmesan cheese - to make this recipe vegan, feel free to substitute the Parmesan with 2.5 tablespoons nutritional yeast. Note that the texture will be slightly different.
quinoa
water

You will also need measuring cups and spoons, and 2 large cooking pots or 1 cooking pot and 1 Dutch oven.

How to Make the Best Vegetarian Bolognese

Make pasta. Bring a large pot of salted water to a boil over medium-high heat. Add pasta (spaghetti noodles) and cook until al dente (fully cooked but still firm), or according to package directions, about 10-12 minutes. Rinse the noodles under cold water to cool off completely and set aside in the pot.
Sauté vegetables. Heat oil in a large pot or 6 quart Dutch oven over medium-high until the hot oil is sizzling hot, about 2 minutes. Add onion, garlic, carrots, celery, and mushrooms. Sauté until tender and the liquid starts to evaporate, about 8-10 minutes. Season with Italian seasoning, salt, and pepper.
Add liquids. Add crushed tomatoes, soy sauce, Worcestershire sauce, tomato paste.

Add cheese. Add Parmesan, stir well and bring it to a boil.
Add quinoa. Stir in quinoa and water. Reduce heat to medium low and cover the lid. Let it simmer until the quinoa has absorbed most of the liquid, about 15 minutes. Cooked quinoa looks fluffy and tender. Add more salt and pepper if needed, to taste.
Toss and serve. Add the pasta to the sauce and toss well to coat. Serve with fresh parsley and more Parmesan cheese on top, if desired.

How to Serve

Serve this Vegetarian Bolognese on its own as a filling and nutritious meal, or serve it with some classic pasta sides such as:

Recipe Tips and Tricks

Time saving tip: You can coarsely chop the vegetables, throw them in the food processor, and pulse mix until finely diced.
How to store: Vegetarian bolognese will last for about 3 days when stored inside an airtight container in the fridge. You can store the sauce and pasta together or separately.
How to reheat: Vegetarian bolognese can be reheated in the microwave or on the stovetop. For stovetop reheating, cook in a covered pan over medium heat until warm, stirring occasionally and adding water as needed.

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Cinnamon Apple Oatmeal Muffins

Meet your new favorite fall breakfast: Cinnamon Apple Oatmeal Muffins. This muffin recipe is fast, easy, and delicious - loaded with fresh apples, oats, and fall spices. These muffins are like a handheld (and healthier) version of apple streusel cake and make a great treat that's sure to get the whole family excited for the next breakfast or snack time.

These apple muffins with oatmeal are travel-friendly and perfect for busy lifestyles. Not only does the recipe require only ten minutes of active prep time, the resulting muffins are perfect to grab when you're pressed for time and need a quick, nutritious bite to eat. They store well, are freezer-friendly, and great for meal prep too!

Cinnamon Apple Oatmeal Muffins are fast, easy and delicious— loaded with apples, oats, and fall spices. A quick nutritious bite for breakfast or snack time. | aheadofthyme.com

Why You'll Love These Cinnamon Apple Oatmeal Muffins

Healthy breakfast treat. These cinnamon apple oatmeal muffins are a great alternative to store-bought versions for a healthier breakfast choice. They're made with real apples, rolled oats, and less sugar than their bakery-counter cousins!
Classic cinnamon apple flavor. If you are a fan of Apple Pie, Applesauce, Apple Cake, or any apple dessert, then you will love these warm spiced apple muffins. They're light and spongy, and obviously full of apples which means that your breakfast this week is kind of sort of healthy. Win win!
The crumb topping. The crumb topping (also known as an oat streusel topping), is the best thing that happened to this muffin. Sweet, crunchy streusel takes these muffins to the next level. It's a mixture of flour, butter, sugar, and oats which turns your muffins from regular muffins into fancy schmancy muffins. Better yet, you can use the streusel recipe on top of everything - like all your favourite cakes and muffins. So be sure to save it!
Great for meal prep. Hectic mornings and busy days with packed schedules practically demand that you prepare meals and snacks ahead of time, so these spiced apple oatmeal muffins are perfect to make ahead of those weeks when you know you'll have a lot on your plate. They're a perfect grab-and-go item to pack in lunches, send along for snack time, or snag for a quick breakfast in the car or on the bus.

Ingredient Notes

To make these easy Spiced Apple Oatmeal Muffins, you will need the following ingredients (full measurements in recipe card below):

all-purpose flour - make a gluten-free version of these apple muffins with oatmeal by substituting the wheat-based all-purpose flour with measure-for-measure flour, or experiment with coconut or almond flour for a carb-friendly treat (the resulting muffins may vary in texture, and it may take a few tries to fine tune recipe to get the desired outcome).
rolled oats - make sure to use old-fashioned rolled oats, and not quick oats. Plus, use certified gluten free oats if you have celiac or other gluten intolerance, and swap for organic rolled oats if you're sensitive to pesticides.
baking powder + baking soda
ground cinnamon
ground nutmeg
salt
butter - make this recipe vegan by replacing the butter with melted coconut oil or avocado oil! Avocado oil has almost no taste, but coconut oil won't change the overall taste of the muffins too much either as the mild coconuty flavor is fairly compatible with most sweet baked goods.
sugar - we use both brown sugar and granulated sugar in this recipe. You can also swap the sugar in this muffin recipe for maple syrup, honey, or other dietary-friendly alternatives like stevia, turbinado sugar or Swerve. The streusel topping will need some kind of granulated sweetener to retain texture, but what goes into the actual muffin can be tailored to what's best for your family.
egg
yogurt - we used our homemade yogurt because we always have a batch in the fridge.
apples
oat streusel - this crunchy topping is made with a mixture of brown sugar, rolled oats, all-purpose flour, butter, and cinnamon.

Equipment

You will also need the following baking equipment:

measuring cups and spoons
mixing bowls
hand mixer or a stand mixer
12-tin muffin pan
cupcake liners
cookie scoop
wire cooling rack

How to Make the Best Cinnamon Apple Oatmeal Muffins

Combine dry ingredients. In a large mixing bowl, whisk together flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

Combine wet ingredients. In a medium mixing bowl, use a hand mixer (or stand mixer) to cream together butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Add the egg and beat until fully incorporated. Add yogurt and beat until mixed.

Add wet ingredients to dry ones. Add the wet ingredients to the dry ingredients and stir with a spatula until most of the flour is mixed in, or until just combined (the batter will be very thick).
Add apples. Add in the apples and fold them in until just combined. Do not overmix.

Make streusel topping. In a small mixing bowl, mix together the oat streusel topping ingredients (brown sugar, oats, flour, butter, and cinnamon) until combined and crumbly.

Scoop out muffins. Line a 12-cup muffin pan with cupcake liners or spray the inside with nonstick baking spray. Use a cookie scoop or spoon to scoop and divide the batter evenly among the liners, filling each cup about 85% full. Sprinkle a spoonful on top of each muffin.

Bake. Bake in a 375F preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Allow it to cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.

Storage/Freezing Instructions

How to Store

Once the apple oatmeal muffins have completely cooled, you can store them at room temperature in a cool, dry place (the countertop is usually fine!) in an airtight container or sealed plastic bag for up to 3-4 days. Adding a paper towel will help absorb moisture and keep your muffins from getting soggy!

To extend their shelf life, store in the fridge for up to 1 week. Note that refrigeration will change their texture and dry them out a bit. You can add moisture back in by reheating the muffins, but they don't have to be served warm.

How to Freeze

Place the muffins in a plastic freezer bag or airtight container and freeze for up to 2-3 months. Defrost overnight in the refrigerator or defrost in the microwave on the defrost setting or reheat in the oven.

Recipe Tips and Tricks

Got extra apples? Just double up this recipe because the muffins are that good! Plus, they are freezer-friendly, so there's no rush to finish them all in a few days -- although it's quite possible. You can also use up any extra apples in a weeknight salad or soup.
Want to reduce paper waste? Line muffin tins with unbleached, compostable muffin or cupcake liners, make your own by folding compostable parchment paper (not wax paper!), use reusable silicone liners, or grease the bare pan with whatever works best for your diet to reduce waste.
Make minis for easy portability, snacking, or portion control. Pour batter into a mini muffin pan instead of a 12-cup muffin pan to make bite-size spiced apple muffins that are toddler-friendly, easy to pack in lunchboxes, and great to dole out in between meals when kids (or adults!) are feeling peckish. If you reduce muffin size, you'll also have to reduce baking time, so make sure to account for that when baking. Around 7-10 minutes should do it in most cases, but every oven is different! Make sure to check the center of the muffins for doneness with a toothpick and add a few minutes as needed until completely cooked through.

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40 Hot Lunch Ideas

Warm, comforting, and nourishing - hot lunches are good for the soul. Cold lunches like soups and salads may be healthy and delicious, but they just don't hit the spot like hot lunches do. So if you are looking for some hot lunch recipe inspiration, you are in the right place.

We are sharing over 40 hot lunch ideas including hot sandwiches, rice bowls, soups, pastas, stir-fries and more (including lots of vegetarian options too!) that will warm you right up.

Best Hot Lunch Ideas

Vegetarian Quesadillas

Vegetarian quesadillas are quick and easy, completely customizable, loaded with veggies and beans. Serve this kid-friendly Mexican meal for lunch or dinner.

Teriyaki Salmon Rice Bowl

Easy to make, light and fresh teriyaki grilled salmon rice bowl is topped with vegetables, seaweed and salmon roe, with homemade teriyaki sauce on top. One of my favorite hot lunch ideas.

Turkey and Cheese Sliders

Turkey and Cheese Sliders are quick and easy, made with deli meat and Swiss cheese filled inside soft Hawaiian dinner rolls topped with a buttery sauce.

Chicken Noodle Soup

Homemade chicken noodle soup is classic, comforting, simple, quick, and easy to make at home. Plus, you can use leftover rotisserie chicken to save time with this hot lunch recipe.

Salmon Burgers

These Salmon Burgers made with real fresh salmon, are crispy on the outside and flaky inside, juicy and thick, and healthy and packed with protein.

Tiktok Ramen

Tiktok ramen is savory, sweet and loaded with umami flavor. It's a quick and easy viral ramen hack with instant noodles, eggs, butter, garlic and soy sauce.

Stuffed Eggplant

This Mediterranean Stuffed Eggplant is delicious, filling, and healthy. This vegetarian dinner is loaded with veggies and topped with bubbly cheese.

Sesame Chicken Meatballs

Sesame chicken meatballs are quick, easy, delicious, and loaded with Asian flavor, cooked in a homemade stir fry sauce and customizable with easy veggies!

BBQ Chicken Pizza

Forget delivery and make sweet, tangy, and smoky BBQ chicken pizza from the comfort of your own home in under 30 minutes. The easiest weeknight dinner.

Homemade Hamburger Helper

Homemade hamburger helper is a family favorite but you can make a cheaper, healthier, and way tastier version at home, ready in just 30 minutes.

Roasted Broccoli Grilled Cheese

Take your grilled cheese game to the next level with Roasted Broccoli Grilled Cheese Sandwich made with broccoli, red peppers, cheddar, and mozzarella.

Pineapple Fried Rice

Pineapple fried rice is a quick and easy meal that is ready in just 20 minutes. It's a savory, sweet, delicious, and flavorful weeknight family dinner.

Creamy Vegan Ramen

Creamy vegan ramen is delicious, flavorful, and healthy comfort food, packed with nutrients that will give you an immunity boost. Ready in just 30 minutes!

Easy Meat Lasagna

Classic easy meat lasagna is the ultimate Italian comfort food with layers of tender lasagna, meaty tomato sauce, cheese filling and melted cheese on top.

Baked Chicken Quesadillas

Baked Chicken Quesadillas are cheesy, crispy, flavorful, and delicious. This family-friendly recipe is quick and easy to make in just 30 minutes!

Easy Greek Chicken Gyros with Tzatziki

This refreshing and light, easy Greek chicken gyros is packed with tender souvlaki chicken, Greek salad, and homemade tzatziki sauce, all wrapped in a pita. One of our most popular healthy lunch ideas.

Zucchini Fritters

Zucchini fritters are crispy outside, tender inside, and loaded with zucchini. These healthy bites are one of my favorite ways to use up summer zucchini.

Indian Rice Bowls

These Indian Rice Bowls are flavorful, delicious, and easy to assemble. These wholesome, filling rice bowls have it all - grains, protein, and veggies.

Beef and Bean Burritos

Hearty and filling beef and bean burritos are easy to make ahead, freezer-friendly, and take just 30 minutes for restaurant-quality Mexican food at home.

Tomato Basil Soup

Homemade tomato basil soup is comforting, rich, and smooth. This cozy soup is easy, flavourful, and nourishing, making it so much better than canned.

Cashew Chicken

Cashew chicken is a quick and easy chicken stir fry ready in under 30 minutes. It's flavorful, delicious, and so much better and faster than takeout.

Tuna Melt Grilled Cheese Sandwich

Get your hands on pantry staple canned tuna and make a delicious, crunchy tuna melt grilled cheese sandwich in less than 10 minutes! It's so tasty and easy! For another grilled cheese option, try a roasted broccoli grilled cheese sandwich.

Chili Stuffed Peppers

Leftover chili stuffed peppers are delicious, flavorful, and the easiest way to make stuffed peppers, with only three ingredients and five minutes of prep.

Farfalle Pasta with Mushroom Rose Sauce

Farfalle pasta with mushroom rose sauce is creamy yet light, delicious and flavorful, and quick and easy to make in 20 minutes. Best comfort food dinner!

Chicken Paella

Authentic Chicken Paella (Paella Valenciana) is delicious and filling. It's loaded with protein, veggies, and rice, cooked in a flavorful saffron broth.

Sticky Honey Garlic Meatballs

Sticky honey garlic meatballs are a delicious and flavourful 30-minute meal to add to your weekly dinner rotation. A total crowd pleaser.

Hamburger Soup with Macaroni - recipe coming soon!

Creamy Pesto Chicken

Creamy Pesto Chicken is a quick and easy 30 minute meal that needs to be on your family weeknight dinner rotation. It's rich, creamy, and delicious.

Chicken Shawarma

Homemade chicken shawarma (donair) with juicy tender chicken marinated in Middle Eastern spices and wrapped in pita bread is easy to make at home. Serve it with a Persian Shirazi Salad on the side.

Vegetarian Bolognese

This Vegetarian Bolognese is a quick and easy vegetable-packed pasta with the flavor, texture, and goodness of a traditional Bolognese without the meat.

Chicken Tacos

Chicken tacos are juicy and tender, loaded with flavor, delicious, and so easy to make. They are perfect for Taco Tuesday or a Cinco de Mayo Mexican fiesta.

Korean Beef Steak Rice Bowl

Korean beef steak rice bowl is loaded with tender and juicy strips of beef, marinated vegetable sides (banchan), and kimchi. Make it in under 30 minutes!

Chicken Pad Thai

No more takeout when you can make flavourful, restaurant-style, authentic chicken Pad Thai at home in just 10 minutes. It's sweet, savoury, sour and nutty.

Thai Turkey Burgers

These Thai Turkey Burgers topped with a crisp and creamy slaw are loaded with fresh and bright flavors, healthy and delicious, and quick and easy to make.

Mac and Cheese

Quick and easy, creamy stovetop mac and cheese with white cheddar is a delicious and comforting one pot 20-minute meal packed with three types of cheese.

Beef Taco Soup

Beef taco soup is a delicious take on tacos, transforming it into a hearty, wholesome, filling soup topped with all the taco fixings. Ready in 30 minutes.

Orange Chicken

Chinese Takeout Orange Chicken is a quick, easy, delicious meal ready in 30 minutes. It's healthier than takeout - can be pan-fried, air fried, or baked.

Instant Pot Beef Curry

Instant pot beef curry with potatoes and carrots is delicious, hearty, comforting, and flavorful. It's made quick and easy in the pressure cooker.

Seafood Fried Rice

Quick and easy, one-pan, 10-minute seafood fried rice with tiger prawns is so much healthier, tastier and better than takeout. It's the easiest weeknight meal.

White Chicken Chili

White chicken chili is an easy and delicious one pot meal made with shredded chicken, hearty veggies, and a creamy broth that's loaded with flavor.

Chicken Fajitas

Skillet chicken fajitas are a light, fresh, and sizzling dish bursting with flavour, packed with colorful vegetables, and wrapped in warm tortillas. | aheadofthyme.com

Creamy Tortellini Soup with Sausage

Hearty and creamy tortellini soup with sausage, spinach and kale is total comfort food in a bowl. Make this flavourful one pot meal in under 30 minutes.

Sweet and Sour Pork

Sweet and sour pork is a delicious, quick and easy Chinese stir fry that takes just 30 minutes to make. Serve this homemade takeout over steamed rice.

Tips for Storing and Reheating Hot Lunches

Make ahead instructions. You can make many of these hot lunch recipes ahead of time and store in the refrigerator for a few days or even in the freezer for up to 3 months (the soups and meatballs freeze really well!). You can also prep the ingredients in advance and store in the refrigerator until ready to use or assemble.
How to store: Store any leftovers in airtight containers in the refrigerator or even in the freezer. Check the individual recipe for complete storing instructions and to confirm if the recipe is freezer-friendly.
How to reheat: Most of the leftovers can be reheated on the stovetop over medium to low heat for about 5-10 minutes until warmed through, in the air fryer or the oven at 300F for 10-15 minutes until warmed through, or in the microwave in 20-second increments until warmed through. If heating from frozen, let it thaw first and then reheat.

More Lunch Recipes

Did You Make Any of These Hot Lunch Recipes?

Please leave a comment and rating below, and let me know what you thought of this round up of these hot lunch ideas. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

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Turkey and Cheese Sliders

Turkey and Cheese Sliders are made with turkey deli meat and gooey Swiss cheese filled inside soft Hawaiian dinner rolls topped with a flavorful buttery sauce that makes the buns crispy on the outside, but soft inside. They're quick, kid- friendly, and easy to make ahead and freeze.

Quickly whip up a batch of these delicious cheesy turkey sliders anytime you need a fast and easy meal, a back to school lunch, or something to hold over a hungry party while the main course is cooking.

Why You'll Love these Turkey and Cheese Sliders

They make a speedy lunch or dinner. Get hot and fresh turkey sliders on the table in under 30 minutes! They only require ten minutes of preparation time and 20 minutes of baking so you can tackle sides or clean-up while they're in the oven.
Easy to make with a few simple ingredients. These sliders couldn't be more simple: they're made of precooked dinner rolls, deli-sliced turkey, cheese, and a flavorful sauce brushed on top! There's no secret ingredient here - rather, the real magic of this recipe happens in the oven when the rolls get soft and the cheese starts to melt.
Great for parties and holidays. Because you can prep these turkey and cheese sliders in batches or make multiple pans at once - they're great for hosting or taking to a party! These would make a great appetizer or entree at a Super Bowl party, end-of-summer cookout, or fast finger food for holiday hosting.
They're lunchbox friendly. These kid-friendly sandwiches are the perfect size and shape to pack for lunch all week long. Plus, and kiddos will want to eat turkey Hawaiian sliders over and over again!
Easy to make ahead and meal prep. You can assemble these sliders in advance, store them in the fridge (or freeze them) until you are ready to pop them into the oven for a freshly baked batch of deli meat sliders.

Ingredients and Substitutions

To make these easy Turkey Sliders, you will need the following ingredients (full quantities in recipe card below):

dinner rolls - you can make these from scratch using your favorite recipe, try take-and-bake rolls, or buy them fully pre-made in the store. You can also use whatever type of roll you want - Hawaiian rolls, sourdough rolls, rye rolls, or even buttermilk biscuits can be seamlessly incorporated into this recipe.
turkey breast deli meat - you can switch it up with your favorite deli meat, including chicken or ham too.
Swiss cheese slices - or substitute with another melty cheese such as havarti.
butter - for a dairy-free substitute, try a plant-based or non-dairy butter alternative instead. Also, check the labels of your sauces for this recipe to make sure there aren't secret sources of dairy hidden in the ingredients.
Worcestershire sauce
honey - or substitute with maple syrup or agave.
dijon mustard
Italian seasoning - the Italian seasoning in this recipe can be swapped with whatever you have on hand - Cajun seasoning, lemon pepper, basil, oregano, poppy seeds, everything seasoning, and plenty more of the spices lurking in your cabinets will make great alternatives (or additions!) to your turkey and cheese sliders.

You will also need measuring cups and spoons, small mixing bowl, and a 9x13-inch casserole pan.

How to Make the Best Turkey and Cheese Sliders

Slice bread. Slice the whole 12 rolls in half horizontally with a large serrated knife. (You don't have to pull the rolls apart and slice them individually, but you can if you want to).

Assemble the sliders. Line a 9x13-inch casserole pan with parchment paper or a silicone baking mat.
- Place the entire bottom half of the rolls inside.
- Top with an even layer of turkey, repeating until all the turkey is used up.
- Top with a layer of cheese on top, overlapping the slices so they fit.
- Place the whole top half of the rolls over the cheese layer and set aside.

Make buttery topping. In a small mixing bowl, whisk together butter, Worcestershire sauce, honey, dijon mustard, and Italian seasoning until evenly combined. Brush the butter mixture evenly over the rolls.

Bake. Cover the casserole dish with aluminum foil and bake in a 350F preheated oven until cheese is melted, about 20 minutes. Remove the foil and bake uncovered for another 5 minutes until the top has slightly browned.

Serve. Pull apart or slice and serve warm.

How to Serve

Serve these Turkey and Cheese Sliders on their own as a main course for a delicious lunch, or really round out the meal by serving them alongside your favorite sides. I like to serve them with:

Sliders Variations

There are so many ways to customize these sliders by switching up the fillings and/or buns. You can:

Try different rolls, meat, cheese, and sauce combinations. You can tailor these turkey and cheese sliders to any occasion or meal by switching it up a bit - just try different combinations of meat, cheese, and sauce! One of my favorites are ham and cheese sliders which only require you to switch out the turkey for ham.
Make breakfast versions by swapping in eggs and biscuits.
Make pizza-inspired sliders with dinner rolls, pepperoni and mozzarella cheese.

You imagination is the limit!

Storage/Freezing Instructions

How to store

Allow the baked sliders to cool to room temperature, the store in an airtight container like a large sealed plastic baggie or a tupperware container for up to four days.

How to freeze

Batch freeze uncooked and assembled sliders by placing the sliders in a freezer bag and freeze for as long as 2-3 months. Defrost in the refrigerator overnight and then bake according to the recipe directions.
For already cooked sliders, wrap them individually in plastic cling wrap to freeze individually, and place the wrapped sliders into a large freezer bag. Allow the sliders to defrost overnight in the refrigerator before reheating.

How to reheat

You can reheat leftover sliders in the oven, microwave, or air fryer for hot turkey and cheese sliders at any time. If reheating in the oven or air fryer, the texture of the buns will be crispy outside, unlike the microwave where it can loose some of that texture and stay more soft.

Reheat in a 350F preheated oven for 10-15 minutes until warm and cheese is melted.
Reheat in the air fryer at 350F for 5-10 minutes until warmed through.
Microwave in 60 second increments until warmed.

More Sandwich Recipes

Tried this recipe?

Almond Cranberry Granola Bars

If you've ever wanted to make granola bars from scratch, this recipe is exactly what you need. These almond cranberry granola bars are beginner friendly and yield a delicious batch every time! In only ten minutes, you'll have these yummy granola bars ready to bake in the oven.

These chewy granola bars made contain real dried fruit, rolled oats, and far less processed sugar than their store-bought counterparts. They make a healthy gluten-free back to school snack to add to your kid's school lunchbox, are delicious as an after school or workout snack, or served as a tasty dessert alternative.

These almond cranberry chocolate chip granola bars are chewy and delicious, contain real dried fruit, and made healthier with less processed sugar. | aheadofthyme.com

Why You'll Love these Homemade Granola Bars

They're super convenient! Whether it's summer and the kids are begging for a snack every hour, or school's in session and you want something nutritious to send along in their lunchbox, there's no problem these homemade granola bars can't solve quickly. Once they're made, you can grab one to go on any adventure.
Easier to make than you think. Granola bars might seem so complicated to make but let me fill you in on a secret. They are actually pretty easy. Once you have all your ingredients gathered together, you basically combine everything together and spread them onto a baking dish. Plus, you can make a big batch or two at once because these granola bars are freezer-friendly too.
They're full of sweetness. There are different kinds of sweet-tooth cravings and this satisfies two of them at once! The fruity sweetness from the dried cranberries and chocolatey decadence of the chocolate chips in these easy granola bars make them a fantastic option for snacks between meals or after lunch when you need to satisfy a quick craving.
A healthy alternative to other store-bought bars. The difference between these and store-bought versions? You know exactly what's in them and you can customize the recipe to your family's needs. You can swap out ingredients to fit dietary restrictions and keep an eye on the sugar levels without having to interpret a nutrition label.
Serve them whenever you want. Almond cranberry granola bars are the perfect addition to your kids' lunch boxes - but they are also the perfect snack for work or for the on-the-go lifestyle. When I am in a rush in the morning, I can just grab one for the road and head out the door. I love that they are gluten-free, vegetarian, and healthy. I don't have to worry about all the excess sugar that those boxed granola bars have. Which means I can feel less guilty about the few chocolate chips that are thrown in there!

Ingredient Notes

To make these easy Almond Cranberry Chocolate Granola Bars, you will need the following ingredients (full measurements in recipe card below):

rolled oats - while oats themselves don't necessarily contain gluten, they're often processed at factories (sometimes even on the same machinery) as gluten-containing wheat products. If gluten is a concern for you, make sure you use certified gluten free rolled oats.
almonds - feel free to use sliced almonds, chopped almonds, slivered almonds, or even whole almonds.
dried cranberries - not crazy about cranberries? That's okay! You can easily swap the dried cranberries out for dried cherries, dried blueberries, or other similarly-textured dried fruits, or just
peanut butter - we used smooth peanut butter for the texture but you can substitute for chunky peanut butter but note that you will have little bits of peanuts in the bars. The peanut butter can also be substituted for smooth almond butter for a more Paleo-friendly granola bar.
chocolate chips - I like to use mini chocolate chips in here but feel free to use the regular size. If you are not a fan of chocolate, just leave these out.
maple syrup - or substitute with honey if you are not following a vegan diet.
butter - try substituting the butter for coconut oil or avocado oil as a vegan alternative.
brown sugar
vanilla extract
salt

You will also need measuring cups and spoons, mixing bowl, and a 9-inch square casserole dish.

How to Make the Best Almond Cranberry Granola Bars

Make sauce. In a medium saucepan, combine maple syrup, butter, peanut butter, brown sugar, vanilla, and salt. Heat over medium-low heat until butter melts and sugar dissolves, stirring until smooth.
Combine dry ingredients. In a medium mixing bowl, combine oats and almonds.

Add sauce to dry ingredients. Add liquids to oat mixture. Pour the warm liquid mixture over the oats and stir to combine.

Cool. Let the mixture cool to room temperature, about 10 minutes. This will prevent the chocolate from melting when mixed. If you do not have patience to let the mixture cool, you can add it but be mindful that the chocolate chips will melt into the mixture (still tasting delicious!)
Add cranberries and chocolate. Fold in cranberries and chocolate chips.
Prepare for baking. Transfer the mixture to a parchment-lined 9-inch square casserole dish or baking pan. Firmly press the mixture into the pan using a spatula or the back of a glass. You want to make sure that it is packed very tightly.

Bake. Bake in a 325F preheated oven for 20-25 minutes (or add more time for crunchier granola bars).
Cool. Cool completely in the refrigerator for at least 2 hours. Then, cut into bars and serve.

Storage and Freezing Instructions

How to Store

These homemade granola bars will keep for one week at room temperature when stored in an airtight container. Stack them up in between layers or parchment paper or individually wrap them in plastic cling wrap first to keep the bars from sticking together. For softer granola bars, store at room temperature. To keep them harder, store in the refrigerator.

How to Freeze

You can keep chocolate chip granola bars on hand for months if you individually wrap them in wax paper or parchment paper and freeze them in a sealed freezer bag for 2-3 months. Make sure you cut and wrap them first as they're nearly impossible to cut after freezing.

Recipe Tips and Tricks

Try different shapes! You aren't restricted to cutting these into bars. Get little ones even more excited for snack times by using cookie cutters to make different shapes (just try to stick to a similar serving size). Crumble the scraps into a chunky granola for topping parfaits, yogurt bowls and smoothies!
Warm them up. Chocolate chip cookies are almost always better after they've been warmed, and you can create a similar experience with these chocolate chip granola bars. Heat them up in the microwave on high for ten-second bursts until the chocolate becomes melty and it's heated to your liking, about 3-5 rounds.