Making A Flavorful Pumpkin Soup

I love making blended soups of all kinds in the Fall. It’s an easy dinner, plus a great way to eat veggies. But what makes this particular recipe so tasty are a few of the spices and ingredients to really play up that comforting pumpkin flavor. You won’t want to skip these:

• Use Chicken Broth, not Water. If you’re using a good quality store bought or homemade chicken broth, this will add loads of slow cooked flavor even though its a relatively quick dish.
• Season As You Go. After each step, it’s a good idea to add salt and pepper to season the soup in layers. It does make a difference. The salt helps bring out the flavors in the onions, garlic, squashes and spices. If you think the soup is bland, try adding salt to make all the flavors pop.
• Use All The Spices Listed. I know it might seem like a long list, but they are all delicious and important for giving the soup a warm and spicy quality: Thyme, Cumin, Ginger, Poultry Seasoning and Cinnamon.
• Finish with Cream and Maple Syrup. While the soup is perfectly delicious without these two ingredients, it is SO MUCH BETTER with a hit of sweet maple syrup and decadent heavy cream. It’s a nice contrast to the savory ingredients listed above. A little bit really does go a long way.

Love creamy soups? Try these other favorites: Creamy Carrot Soup, Creamy Tomato Bisque, Cauliflower Soup (Instant Pot & Slow Cooker Directions), Sweet Potato Curry Soup, Tomato Basil Soup.

Squash Options: Fresh or Canned?

Of course, Pumpkin Soup calls for pumpkin! Around Thanksgiving, you can find Sugar Pumpkins at the store (a sweeter pumpkin meant for baking) which could be cubed, just like a butternut squash would be. I find using canned pumpkin is easier and a lot of times the inexpensive option. Feel free to use one pound of cubed, fresh pumpkin in place of one 15 oz. can of pumpkin.

Not only does this recipe include pumpkin, but I also like to include butternut squash because of its silky and creamy texture after it’s been blended. This is such a seasonal and delicious way to add more depth to the dish, plus finding this already peeled and cubed at the store saves on prep time. If you’d rather use another type of squash for this dish I’d recommend an acorn squash.

Let’s Talk Garnishes

Garnishing this dish is optional but highly recommended. Not only are these additions gorgeous but they also bring a little something more to the soup. Consider garnishing your soup with:

• Pepitas – pepitas are green pumpkin seeds that don’t have a white shell that derive only from certain varieties of pumpkins. If you don’t like them or can’t find them, you do not have to use them. I love the crunch you get from these though.
• Heavy Cream – this adds an extra creamy note to the whole thing! Talk about stunning!
• Black Pepper – again, optional, but I love a little extra spice.

How to Make Pumpkin Soup

For full recipe details on how to make Pumpkin Soup, see the recipe card down below. Here is what you can expect when making this recipe:

Saute Onion + Garlic

Heat a large pot over medium heat and spray with nonstick cooking spray. Melt butter and saute onion to lightly brown, about 5 minutes. Add in garlic and squash. Cook another 4 minutes.

Add Pumpkin + Seasonings

Add in pumpkin, chicken broth, salt, pepper, thyme, cumin, ginger, poultry seasoning, and cinnamon. Bring to boil then reduce to simmer. Cook 15-20 minutes or until squash is very tender.

Blend

Transfer soup to a high powdered blender and puree until very smooth. This can take a good 1-2 minutes to blend until completely smooth. A high powdered blender is KEY. (This is the one I have that is pictured here that works perfectly.) Taste and adjust seasonings. If it tastes bland, add more salt. The salt definitely brings out all the flavors from that long list of spices. Stir in maple syrup.

How to Thicken Pumpkin Soup

The best remedy for this is to blend the soup without most of the broth so it’s very thick initially, then adding the broth back in to make it the consistency and thickness you want.

If you’ve blended your soup and it still is too watery for your liking return it to the pot and continue to cook. As it simmers, water will evaporate and leave you with a thicker soup. Be sure to stir every now and then so it doesn’t burn.

Top with Pepitas + Heavy Cream

Divide into four bowls and top with pepitas and heavy cream (optional). Serve hot.

What to Serve with Pumpkin Soup

Pumpkin soup just begs to be served alongside some killer bread! Or if you’re looking to keep things on the healthier side, you can serve with some veggies. Here are some of my favorites but feel free to browse through my bread recipes and/or vegetable side dishes to find the perfect side.

• Whole Wheat Rolls
• Homemade Garlic Bread
• Butter Drop Biscuits
• Roasted Green Beans
• Roasted Cauliflower
• Pear Salad

Storing + Reheating

Store any leftover Pumpkin Soup in the fridge, covered in an airtight container, for up to 5 days! Reheat in the microwave or on the stovetop. If it is too thick, add a bit of water when reheating. If it’s too thin simmer on the stovetop for a longer amount of time to allow it to reduce.

Can You Freeze Pumpkin Soup?

Because this is a broth-based soup, you absolutely can freeze it and have amazing results months down the road! Allow soup to cool completely then transfer to an airtight freezer-safe container. Be sure to leave about 2 inches of room at the top to account for expansion. Freeze for up to three months. Thaw in the fridge overnight then reheat.

One trick to freezing soups is to freeze individual cubes using an ice cube or silicone tray. Once frozen, transfer these cubes to a freezer-safe zip bag. This allows you to reheat the soup straight from the freezer in a pot on the stovetop!

More Savory Squash Recipes to Try!

• Pumpkin Risotto
• Pumpkin Mac and Cheese
• Pan Fried Sesame Butternut Squash Noodles
• Roasted Acorn Squash
• Crockpot Butternut Squash Alfredo

The printable recipe card is down below. Make this recipe soon, friends, and have a great day!

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Pumpkin Soup

I'm just a little excited about Fall and am so happy to be sharing this recipe for Pumpkin Soup with you! This is filled with lots of spices, maple syrup, pumpkin, and butternut squash.

Course Dinner

Cuisine American

Keyword pumpkin soup

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 servings

Calories 315kcal

Ingredients

• 3 tablespoons salted butter
• 1 yellow onion cut into large pieces
• 2 cloves garlic minced
• 20 oz butternut squash cubed
• 15 oz pumpkin puree 1 can
• 32 oz chicken broth
• salt & pepper to taste
• 1 teaspoon dried thyme leaves
• 1 teaspoon cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon poultry seasoning or sage
• 1/4 teaspoon ground cinnamon
• 1/4 cup maple syrup
• 2 tablespoons pepitas
• 1/4 cup heavy cream optional

US Customary – Metric

Instructions

• Heat a large pot over medium heat and spray with nonstick cooking spray. Melt butter and saute onion to lightly brown, about 5 minutes. Add in garlic and squash. Cook another 4 minutes.
• Add in pumpkin, chicken broth, salt, pepper, thyme, cumin, ginger, poultry seasoning and cinnamon. Bring to boil then reduce to simmer. Cook 15-20 minutes or until squash is very tender.
• Transfer soup to a high powdered blender and puree until very smooth. Taste and adjust seasonings. If it tastes bland, add more salt. The salt definitely brings out all the flavors from that long list of spices. Stir in maple syrup.
• Divide into four bowls and top with 1/2 tablespoon of pepitas and 1 tablespoon of heavy cream (optional). Serve hot.

Notes

Alternately, you can stir all the heavy cream into the soup and add extra cream as garnish.

Nutrition

Calories: 315kcal | Carbohydrates: 45g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 902mg | Potassium: 1070mg | Fiber: 7g | Sugar: 20g | Vitamin A: 32068IU | Vitamin C: 54mg | Calcium: 169mg | Iron: 4mg

The post Pumpkin Soup appeared first on Lauren's Latest.

Making Apple Cider at Home: The Basics

There are a few different ways and methods to make a homemade Apple Cider. This is probably one of the easiest and fastest methods out there, using a large pot and cooking it simply on the stove for about two hours. While orchards use a large wooden press to make cold apple cider, this is a hot version.

Use Sweet and Tart Apples

I like using different kinds of apples in my Apple Cider recipe. I find a combination of sweet and tart apples create a nice balance of flavor. I also add orange for a little flavor because it lends itself so nicely to the cloves and other spices. I used Organic Fuji’s (sweet) and Granny Smith (tart). Here are a few other kinds of apples that would work well for this recipe:

• Sweet: Honeycrisp, Pink Lady, Gala or Fugi.
• Tart: Granny Smith, McIntosh or Cortland.

Sugar is Optional

Depending on the time of year, how sweet your apples are and/or your personal preference, feel free to reduce the brown sugar to an amount you feel comfortable using. This recipe is extremely forgiving when it comes to the sugar. If you happen to complete this recipe and you find your cider is not sweet enough, feel free to reheat the strained cider gently and dissolve a little more sugar into it.

No Apple Press Needed

If you were to go to a farm or orchard selling apple cider, it would most likely be out of an apple press. An apple press is simply a hand cranked system that grinds whole apples into a pulp. That pulp is then pressed to remove all the juice which is apple cider. This would be served cold.

No Crockpot Required

While you definitely can cook this cider in a crockpot (4-6 hours on low), this version does not require it! Simply add all ingredients to your pot and cook. Mash the apples, remove the oranges, cook a little longer, then strain.

What’s the Difference Between Apple Cider and Apple Juice?

Apple Cider and Apple Juice are similar, both being juice that come from apples. The difference lies in the filtration process. Apple Cider is not filtered. Apple juice is filtered, pasteurized, sometimes with sugar added, depending on the brand.

How to Make Apple Cider At Home

Like lots of my recipes, there isn’t anything HARD about this recipe…like at all. You just need a couple of hours to babysit these apples on the stove, then strain them out to get the cider. Yum! For full recipe details, see the printable recipe card down below. Here is what you can expect making this Apple Cider:

Wash, Core and Quarter Apples

Using five pounds of sweet and tart apples (I used fuji’s and granny smith), wash them thoroughly with cold water. Cut them into quarters and remove any seeds. You will be straining this entire pot of cider, so coring is optional. I prefer to core, though. Add all the apples to a large pot.

Add Orange, Brown Sugar, Water and Spices

To your apples, add in one navel orange cut in half, 1/2 cup brown sugar (or less, depending on preference), cinnamon sticks, whole cloves and 8 cups of cold water. Stir well to incorporate the brown sugar and submerge the apples in the water.

Cook the Apples

Bring the entire pot to a boil, then reduce to simmer and cook covered for one full hour.

Remove orange peels, mash remaining apples and cover and cook on low heat for another 45 minutes.

Strain the Apple Cider

After the apples have finished cooking, remove from the heat and transfer to a fine mesh sieve or strainer lined with cheesecloth. This process can take quite a few minutes because it takes some time to get all the juice out of the apple mash. Don’t worry! This is normal.

Once you have strained the cider from the apple skins and mash, voila! Your apple cider is done and ready to enjoy!

Serve Hot or Cold, With Whipped Cream!

The beauty of this recipe is it can be enjoyed hot, cold or at room temperature. We couldn’t wait to get a taste, so we had it warm with whipped cream and caramel sauce. Oh boy, was it a treat! So so good! Also delicious cold.

The consistency of this cider is smooth, but a little thicker than an apple juice would be, thanks to us not filtering it. Totally normal for apple cider.

Storing Apple Cider

Homemade Apple Cider can last up to two weeks in the fridge. I like storing mine in a large pitcher with a lid in the fridge. Before serving, be sure to stir it well. Of course it’s tasty cold, but feel free to pour it into a mug and microwave it to enjoy hot.

Other Apple Recipes You Will Love:

• Old Fashioned Apple Cake
• How to Make Caramel Apples
• Apple Turnovers
• Apple Crisp
• Buttery Apple Pie
• Apple Fritters

Don’t forget to check out my Fall Soup Recipes roundup that are really popular this time of year. Enjoy, friends!

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Homemade Apple Cider

Apple Season is here which means Homemade Apple Cider! Yes yes please. Sweet and tart apples are cooked together with oranges and warm spices.

Course Beverage, Drinks

Cuisine American

Keyword apple cider, how to make apple cider

Prep Time 10 minutes

Cook Time 2 hours

Total Time 2 hours 10 minutes

Servings 8 servings

Calories 211kcal

Ingredients

• 5 pounds apples I used 2.5 pounds of fuji's and 2.5 pounds of granny smith
• 1 navel orange cut in half
• 1/2 cup brown sugar
• 2 cinnamon sticks
• 1 teaspoon whole cloves
• 8 cups cold water

Instructions

• Wash apples, cut into quarters and core. Add apple quarters to a large pot. Add orange halves, brown sugar, cinamon sticks, cloves and water.
  
• Cover pot and bring to boil, then reduce to simmer and cook covered for 1 hour.
  
• Remove lid, discard orange halves, mash apples, then cover and cook on low another 45 minutes.
  
• Strain apples from cider by pouring through a fine-mesh sieve lined with cheesecloth.
  
• Serve warm with whipped cream and caramel sauce or store in containers and refrigerate and enjoy cold.
  

Nutrition

Calories: 211kcal | Carbohydrates: 56g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 19mg | Potassium: 356mg | Fiber: 8g | Sugar: 44g | Vitamin A: 199IU | Vitamin C: 23mg | Calcium: 53mg | Iron: 1mg

The post Homemade Apple Cider appeared first on Lauren's Latest.

Olive Garden Copycat Recipe

Have I got a winner of a dinner for you today! A hearty, easy to make, stick to your ribs soup that everyone will love! Zuppa Toscana looks pretty plain jane, but let me tell you, the flavor in this will knock your taste buds off. One pot of this doesn’t last long and it’s just what we needed to warm up and fill some empty tummies! A copycat recipe to Olive Garden’s Zuppa Toscana, you can make this at home, too!

Looking for even more soup recipes? Here are some of my favorites: Creamy Cauliflower Soup, Chicken Noodle Soup with Homemade Noodles, Loaded Baked Potato Soup, and Crockpot Chicken Tortilla Soup.

Make this soup your own! Variations:

I encourage you to experiment and make this Zuppa Toscana Soup your own, based on your likes, dislikes and what you have on hand. Here are a couple of suggestions to get you started, let me know how it goes in the comments below.

• Spinach: replace kale with spinach! The spinach will wilt a lot more than the kale will, but still equally delicious with a big nutritious kick.
• Beans: Instead of using potatoes, try using canned white beans, or really any can of beans will work!
• Bacon: saute some bacon along with the sausage for an extra shot of flavor!
• Veggies: feel free to load this sucker up full of vegetables. Carrots, celery, zucchini, broccoli, it’s all fair game.
• Smoked Sausage: don’t like Italian Sausage? No problem! Try a tasty smoked sausage. Since most of the flavor comes from the meat, be sure you’re using one with lots of flavor.

How to Make Zuppa Toscana Soup

The directions for this recipe are really simple! For full details see the recipe card down below. Here is what you can expect when making this recipe:

Cook Sausage

In a large pot, cook sausage until browned and cooked thoroughly. Remove from pot and drain on paper towels.

Add Remaining Ingredients (except heavy cream)

In same pot, melt butter and saute onions until softened, about 5 minutes. Stir in garlic and cook until fragrant, another minute. Stir in cooked sausage and flour. Cook 2 minutes to cook out the raw flour taste. Add in chicken broth and seasonings. Bring to boil, then reduce to simmer. Stir in kale and potatoes.

Pro Tip: To take the bitter edge off of the kale, blanch it for a couple minutes in boiling water before adding to soup.

Cover and cook 10-15 minutes or until potatoes are tender.

Add Heavy Cream + Serve

When ready to serve, remove the bay leaf and add the heavy cream.

My Soup Isn’t Thick! What do I do?

If you made this recipe and you noticed that its not as thick or creamy as you’d like, the solution is a relatively quick fix. After the soup is made in its entirety, simply whisk 2 tablespoons of flour into 1/2 cup water to create a slurry and then gently stir that into the pot of soup. After a minute or two, it should thicken up slightly.

If you have read this section before you’ve begun making Zuppa Toscana, simply increase the flour to 6 tablespoons instead of 1/4 cup (which is 4 tablespoons). Stir the flour into the cooked onions and sausage before adding in the broth. That should do the trick!

Storing Leftover Zuppa Toscana Soup

Store any leftovers in an airtight container in the fridge for up to 3-4 days.

To Freeze – I love that this soup freezes so well! Allow soup to cool completely before placing in a freezer safe, airtight container. Soup will stay fresh for up to 3 months in the freezer.

To Thaw – Allow to thaw overnight in the fridge. Reheat gently to keep from getting mushy potatoes.

Love Kale? Here are More Kale Recipes:

• Kale Salad Recipe
• Garlic Chicken & Kale Spaghetti (family favorite!)
• Kale, Pomegranate, and Bacon Salad with Warm Maple-Bacon Dressing
• Teriyaki Glazed Garlic Kale Meatballs with Mango Avocado Salsa

With the cold months of the year are starting to settle in, make a nice big comforting pot of Zuppa Toscana soup. It’s sure to please even the pickiest eaters!

The printable recipe card is down below, have a great weekend, friends!

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Zuppa Toscana Soup

Made with Italian Sausage, kale, and potatoes, Zuppa Toscana is exactly what you need to warm up on a cold day!

Course Soup

Cuisine American

Keyword sausage kale soup

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6 servings

Calories 549kcal

Author Lauren’s Latest

Ingredients

• 1 lb Italian Sausage sweet or spicy, you choose
• 2 tablespoons butter
• 1 onion diced
• 2 cloves garlic minced
• 1/4 cup all purpose flour
• 6 cups chicken broth
• 1 bay leaf
• salt & pepper to taste
• 4 cups kale stalks removed & torn into bite sized pieces
• 2 medium russet potatoes washed and sliced into 1/2 inch pieces
• 1 cup heavy cream

US Customary – Metric

Instructions

• In large pot over medium heat, cook sausage until browned and cooked thoroughly. Remove from pot and drain on paper towels.
• In same pot, melt butter and saute onions until softened, about 5 minutes. Stir in garlic and cook until fragrant, another minute. Stir in cooked sausage and flour. Cook 2 minutes to cook out the raw flour taste. Add in chicken broth and seasonings. Bring to boil, then reduce to simmer. Stir in kale and potatoes. Cover and cook 10-15 minutes or until potatoes are tender.
• When ready to serve, remove the bay leaf and add in heavy cream.

Nutrition

Calories: 549kcal | Carbohydrates: 25g | Protein: 17g | Fat: 43g | Saturated Fat: 20g | Cholesterol: 122mg | Sodium: 1483mg | Potassium: 951mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5162IU | Vitamin C: 78mg | Calcium: 136mg | Iron: 3mg

The post Zuppa Toscana appeared first on Lauren's Latest.

Delicious Apple Desserts

Today I bring you my list of 17 favorite Apple Desserts! I have the full recipes all linked here, so make sure you save or bookmark this post to keep it handy all season long. I hope you find a new favorite here. What will you be making first?

Apple Turnover

This Apple Turnover recipe is simplicity at its best and the perfect treat for Fall. Store-bought puff pastry filled with buttery cinnamon apples and baked until puffed and golden. Topped with a simple sweet glaze and served warm.

Apple Crumble

This Apple Crumble with Salted Caramel will have you licking your plate clean! Soft apples, topped with a buttery crumble top and homemade salted caramel sauce. Pure heaven!

Buttery Apple Pie

Nothing is more satisfying or comforting than this Apple Pie recipe with vanilla ice cream. Sweet cinnamon apple slices poured into a homemade, all-butter crust that bakes up flaky, tender and delicious. 

Apple Dumplings

A comforting and easy dessert, these Apple Dumplings are one of the fastest ways to get a homemade dessert on the table. Covered in a cinnamon-butter-brown sugar sauce and baked in Sprite, you will DIE at how delicious these are with some vanilla ice cream. 

Apple Cake

This is a classic recipe for homemade, fresh Apple Cake made with lots of Granny Smith apples and flavored deliciously with cinnamon, ginger, nutmeg, cloves and orange zest. It’s a quintessential recipe to have in your recipe boxes for Fall! 

Homemade Apple Cider

Apple Season wouldn’t be complete without Homemade Apple Cider! Yes, yes please. Sweet and tart apples are cooked together with oranges and warm spices. Delicious plain, but over-the-top with whipped cream and caramel sauce.

Apple Dippers Bar

This Apple Dippers Bar consists of 3 kinds of sweet dips and lots of toppings for kids and adult alike to go buck wild and enjoy a sweet treat while staying occupied for a good 30 minutes. 

Buttery Apple Crisp

Fall in love with this Apple Crisp Recipe! A simple, from-scratch, family favorite recipe that always goes over well regardless of who you’re serving it to, with a buttery kick! 

Apple Coffee Cake

If you like cake for breakfast or dessert you’ll love this easy Apple Coffee Cake Recipe! Topped with streusel and cream cheese glaze! 

How to Make Gourmet Caramel Apples

You can make amazing and gorgeous Gourmet Caramel Apples at home with just a few easy steps! Customize with different drizzles and toppings!

Apple Pancakes with Caramel Syrup

These Apple Pancakes are inspired by apple fritters! A cinnamon spice-infused apple pancake recipe, topped with homemade caramel syrup.

Applesauce Cake with Divinity Frosting

Soft and sweet apple and cinnamon cake made in 1-bowl and baked in a half sheet pan with brown sugar marshmallow divinity frosting! Applesauce Cake is seriously heavenly!

Cinnamon Apple Danish

Use crescent roll dough to make a fast and delicious Cinnamon Apple Danish Recipe. It’s seriously so simple to throw together and tastes amazing fresh out of the oven!

Caramel Apple Cinnamon Rolls

Caramel Apple Cinnamon Rolls are seriously the best thing you will ever eat this fall!! Sweet and comforting for breakfast or dessert. Enjoy!

Apple Oatmeal Cookies

These delicious Apple Oatmeal Cookies are topped with creamy brown butter frosting and a sprinkle of cinnamon. It’s like apple pie meats oatmeal cookie, perfect as a yummy Fall treat!

Oven Dried Apples

Oven Dried Apples make a tasty and satisfying snack on their own and also make a delicious accompaniment to granola!

I hope you enjoy these Apple Desserts with family and friends this Fall season! Have a great weekend, friends!

The post 17 Apple Desserts appeared first on Lauren's Latest.

All Things Pumpkin – 50+ Pumpkin Recipes to Enjoy

Are you ready? Make one of your favorites, or try a new recipe! Some of these recipes are more classic while others are a bit more adventurous. Either way, you’re going to love what you make!

Pumpkin Cakes & Pies

Pumpkin Roll Cake

Soft pumpkin sponge cake and fluffy cream cheese filling all rolled up into a Pumpkin Roll Cake then dusted with powdered sugar! 

Fail Proof Pumpkin Pie

This Pumpkin Pie recipe is a tried and true, classic recipe that has zero cracking. It’s homemade, easy to make and so flavorful- a must have this Fall!

Pumpkin Cheesecake

Elevate your Fall baking this year by combining Pumpkin Pie and the silky texture of a classic New York Cheesecake to get this creamy Pumpkin Cheesecake! Smooth, tangy, and creamy, it’s one of the best desserts you can make this Fall.

No Bake Oreo Pumpkin Pie

An Oreo crust filled with creamy pumpkin pie filling all topped with whipped cream and toasted walnuts. This No Bake Oreo Pumpkin Pie is sure to be a hit this Fall.

Pumpkin Crunch Cake

This Pumpkin Crunch Cake is the tastiest (and easiest!) recipe for Fall. It’s like part pumpkin pie filling and part cobbler topping. Made simply with a yellow cake mix, pecans, pumpkin and spices, you will love this delicious dessert.

Pumpkin Cream Pie

Pumpkin Cream Pie is lighter and creamier than traditional pumpkin pie, but just as delicious! Blind bake your pie crust and then fill with a fluffy, creamy, sweet and spicy filling! 

Pumpkin Sheet Cake

This Pumpkin Sheet Cake is three creamy and sweet layers of cake, sweet pumpkin pudding and whipped cream rosettes. A cross between Pumpkin Pie and Pumpkin Cheesecake, this is the perfect make ahead dessert for any gathering this Fall!

Halloween Oreo Pumpkin Cheesecakes

Pumpkin-flavored cheesecake with a festive Oreo bottom and a spiderweb top, the perfect Halloween treats are this Oreo Pumpkin Cheesecake! 

Mini Pumpkin Bundt Cakes

These Mini Pumpkin Bundt Cakes aren’t just adorable, they are SO GOOD too! Topped with a simple glaze, it’s hard not to eat just one.

Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler is the ultimate fall dessert with cake on the top and hot caramel sauce on the bottom!

Easy Pumpkin Cake with Nutella Glaze

This is an easy Pumpkin Cake recipe that is made in a 9×13 pan and then topped with warm gooey Nutella as a frosting!

Pumpkin Cake with Walnuts

This Pumpkin Cake is layered between delicious chocolate and caramel frosting. Topped with walnuts, this cake will be hard to resist this Fall.

Pumpkin Bars, Brownies + Cookies

Pumpkin Cookies

Soft and perfectly spiced, these Pumpkin Cookies are easy to make and even easier to eat! Made in one bowl, scooped, soft-baked, and topped with a simple glaze. 

Sugar Cookie Blossoms

These Sugar Cookie Blossoms are super festive for just about any holiday! Top with seasonal Pumpkin Spice Kisses or just plain chocolate Kisses.

Pumpkin Whoopie Pies

These Pumpkin Whoopie Pies are what Fall dreams are made of! These are soft and sweet cake-like cookies that are filled with a marshmallowy caramel pecan filling. A fun variation of the chocolate original.

Double Chocolate Pumpkin Swirl Cookies

These Double Chocolate Pumpkin Swirl Cookies are full of caramel, chocolate, pumpkin, and spices. They’re downright delectable! Perfect for fall!

Pumpkin Sugar Cookies

Sugar Cookies just got better with a little pumpkin! This recipe creates soft, chewy, lightly spicy glazed Pumpkin Sugar Cookies that are perfect for Fall!

Pumpkin Pie Bars

A golden oreo crust and a sweet and spicy pumpkin filling makes these Pumpkin Pie Bars irresistible. You just need a dollop of whipped cream!

Pumpkin Brownies

Upgrade store-bought brownie mix by making these decadent Pumpkin Brownies. It’s like Brownies and Pumpkin Cheesecake had a baby. Super easy and super fast, these are perfect for Fall baking.

Caramel Filled Pumpkin Blondies

These Pumpkin Blondies are what dreams are made of! A simple batter stirred together and then filled with soft caramel, chocolate chips and walnuts and then baked to perfection.

Pumpkin Chocolate Chip Bars

These Pumpkin Chocolate Chip Bars are a super easy Fall treat and usually one of the first treats I make each year. You’ll likely have all these ingredients on hand and NOTHING beats pumpkin and chocolate.

Pumpkin Lasagna Dessert

This no-bake Pumpkin Lasagna Dessert is filled with golden Oreos, cream cheese, and instant pudding flavored with pumpkin and spices. So good!

Pumpkin Shortbread Bars

These Pumpkin Pie Bars are to die for! They have a buttery shortbread bottom and are topped with chocolate chips, walnuts, and caramel.

Pumpkin Pecan Tassies

Pie crusts with a pumpkin filling and topped with sweet pecans all covered in real maple syrup! Pumpkin Pecan Tassies are calling your name!

Pumpkin Breads

Pumpkin Bread

Start your Fall baking this year with this Classic Pumpkin Bread Recipe! Sweet, comforting and just the right amount of spice.

Pumpkin Bread Rolls

Look no further for the perfect Thanksgiving bread! Friends, meet (the cutest!) Pumpkin Bread Rolls. This is a pumpkin bread dough, formed into rolls, wrapped in string to form that pumpkin shape and baked to golden perfection.

Pumpkin Chocolate Chip Bread

Moist, sweet and cakey, this Pumpkin Chocolate Chip Bread recipe is beyond good. Filled with chocolate and baked to perfection, it’s the perfect fall bread!

Pumpkin Cream Cheese Bread

Pumpkin Cream Cheese Bread, a super easy and certifiably delicious recipe. Filled with pumpkin and cream cheese, topped with cinnamon sugar and then topped again, after baking, with a simple icing.

Big Batch Chocolate Chip Pumpkin Bread

This tasty Chocolate Chip Pumpkin Bread has just the right amount of sweet, spice, and chocolate. Plus it makes five loaves of pumpkin bread!

Pumpkin Swirl Donut Bread

Pumpkin Swirl Donut Bread is a sweet cakey loaf with a cinnamon swirl, baked to perfection, and then coated with cinnamon sugar!

Pumpkin Biscuits with Citrus Honey Butter

Pumpkin Biscuits are easy and delicious. Pair them with citrus honey butter and it takes them right over the top.

Pumpkin Monkey Bread

This Pumpkin Monkey Bread is dough dipped in butter and cinnamon sugar, baked, then topped with a vanilla glaze. Fall dessert perfection!

Pumpkin Bread Mini Loaves

These Pumpkin Bread Mini Loaves are spicy and delicious plain but add cream cheese frosting and it takes yummy to a whole new level.

Pumpkin Puddings & Other Pumpkin Treats

Pumpkin Gingersnap Banana Pudding

This copycat Magnolia Bakery Pumpkin Gingersnap Banana Pudding is super creamy, slightly spicy with that soft hint of banana, you will DIE over how delicious this is! A must make dessert this Fall!

Pumpkin Rice Pudding

Pumpkin Rice Pudding adds pumpkin and real maple syrup to a classic recipe! You will love this Fall themed variation, promise.

Pumpkin Pie Tacos

Easier yet just as tasty as traditional pumpkin pie, Pumpkin Pie Tacos are perfectly designed for you and your mouths. Perfect for Fall!

Pumpkin Cannoli Cones

These Pumpkin Cannoli Cones are easy to whip up and are perfect to satisfy that pumpkin craving. Top with chocolate chips and walnuts!

Pumpkin Pie Ice Cream

What makes Pumpkin Pie Ice Cream so special? Buttery and delicious pie crust pieces IN the ice cream! And it really tastes like pumpkin pie!

Candied Pepitas

Sweet, crunchy, spiced, and straight-up addicting, these are Candied Pepitas (pumpkin seeds)! Who knew candying nuts and seeds was so simple?

Pumpkin Seed Granola

You’ll want to add this delicious Pumpkin Seed Granola to your repertoire this Fall. It is loaded with the wholesome goodness of oats, nuts, and coconut.

Pumpkin Breakfast Muffins, Waffles, Crepes + Pancakes

Pumpkin Pancakes

A simple recipe for Pumpkin Pancakes! Based on my original pancake recipe, these are spiked with pumpkin and lots of warm spices, then fried in butter. Top with butter and maple syrup for a crowd-pleasing breakfast. 

Pumpkin Cream Cheese Danish

If you love cheese danish, this Pumpkin Cream Cheese Danish takes it over the top for a delicious festive treat for fall. Enjoy!

Pumpkin Cinnamon Rolls

Soft, sweet and so addicting, this festive, new version of cinnamon rolls will have everyone swooning. Since Pumpkin Spice everything is all the rage, it makes perfect sense to add pumpkin to a huge batch of cinnamon rolls and slather them with maple frosting.

Old Fashioned Pumpkin Donuts

Nothing better than homemade Pumpkin Donuts! These sweet donuts are light, airy, spiced with cinnamon, and covered in a simple glaze.

Glazed Pumpkin Bran Muffins

Pumpkin Bran Muffins will knock your socks off! They are moist, tender, sweet and on the healthy side! Made in one bowl and ready in an hour. Perfect on a crisp Fall morning!

Mini Pumpkin Chocolate Chip Muffins

Mini Pumpkin Chocolate Chip Muffins are moist and perfectly spiced. They are really simple to throw together for breakfast or as a snack.

Bakery-Style Pumpkin Muffins

This recipe for Pumpkin Muffins is soft, moist, sweet, and believe it or not, secretly healthy! Add on a few pepitas before baking to make these look like you bought them fresh out of a bakery.

Healthy Pumpkin Muffins

Festive for Fall, these are loaded with oats, pumpkin and maple syrup, you can feel good about making these Healthy Pumpkin Muffins all season long and enjoying for breakfast or a healthy snack.

Yeasted Pumpkin Waffles

Your breakfast will be extra special when you make these amazing *Yeasted* Pumpkin Waffles. Perfectly spiced, slightly sweet, light and fluffy!

Pumpkin Chocolate Chip Pancakes

With the addition of just a few other ingredients, ordinary pancakes turn into these wonderful Pumpkin Pancakes with chocolate chips! Perfectly festive for Fall!

Healthy Pumpkin Waffles

These Healthy Pumpkin Waffles are made with whole wheat flour and warm spices. Freezer-friendly and reheatable for those busy fall mornings!

Pumpkin Cheesecake Crepes

Pumpkin Cheesecake Crepes are made with a cinnamon and vanilla batter, cooked, and then filled with a pumpkin cream cheese filling. SO GOOD!

Savory Pumpkin Dishes

Pumpkin Soup

This Creamy Pumpkin Soup recipe is filled with lots of spices, maple syrup, pumpkin, and heavy cream making it savory, a little sweet and so creamy! Top with pepitas for a light crunch.

Pumpkin Risotto

Creamy and comforting, this Pumpkin Risotto will have you licking your plates clean! Arborio rice is cooked slowly with onions, garlic, pumpkin, broth and spices until soft. Finished with parmesan cheese, heavy cream and pepper for a velvety finish. It’s a fabulous main course or side dish for Fall. 

Pumpkin Mac and Cheese

This Pumpkin Mac and Cheese is a creamy, melty, salty delicious Fall version of Mac and Cheese. Made with lots of bacon and topped with ruffles chips for good measure, you too will want to make this year-round.

Pumpkin Dips & Spreads

Pumpkin Butterscotch Dip

Cinnamon sugar twists, made with puff pastry, are an easy and delicious dessert when dipped into this creamy Pumpkin Butterscotch Dip.

Pumpkin Dip

This easy Pumpkin Dip is made with cream cheese, pumpkin, and vanilla pudding. Perfect with vanilla wafers, graham crackers or gingersnaps!

Pumpkin Cream Cheese Spread

Pumpkin Cream Cheese Spread is super fast to whip up and delicious spread on bagels…or eaten with a spoon!

And there you have it, friends! I lost count, but here are 50+ Pumpkin Recipes to ensure you have a great pumpkin season!

The post 50+ *MUST TRY* Pumpkin Recipes appeared first on Lauren's Latest.

But First, What is a Pot Pie?

Pot Pies are savory and filled with meat (typically chicken or turkey), veggies and combined with a gravy-like sauce. Typically pot pies have a top and bottom crust. I love having this pot pie recipe in my back pocket when I know I’ll have lots of leftover chicken or turkey (like around the holidays). It brings new life to leftovers and its something the whole family will enjoy.

Homemade or Store Bought Pie Crust

Nothing is better than a homemade pie crust. I have a simple pie crust recipe that is my go-to pie crust and is great with sweet or savory pies. For the sake of time, I used a store-bought double pie crust for this recipe. These are great, and some days it’s all about ease and simplicity. Am I right?

How to Make Chicken Pot Pie

I love that this this dish is a higher protein and hearty meal all in one pie. For full recipe details, see the printable recipe card down below. Here is what to expect while making this chicken pot pie recipe.

Make a Roux

Melt butter and oil together in a large pot over medium heat. Cook onion about 5 minutes or until the onions start to soften. Sprinkle flour over onions and stir to incorporate. Cook 2 minutes. 

Add Milk, Water + Seasonings

Whisk milk and water slowly into mixture. Stir constantly to prevent lumps. Once all liquid is incorporated, add in all seasonings and bouillon cube. Cook and stir until sauce has thickened, about 3 minutes.

Add in Veggies + Chicken

Steam broccoli and carrots until slightly tender, but still have a bite to them. I did mine in the microwave on a plate covered with plastic wrap and with a few splashes of water for 5 minutes. Stir in all vegetables and chicken into sauce.

Remove From Heat + Allow to Cool to Room Temperature

Take off the heat and cool to room temperature. The quickest way to do this is to spread it out onto a cookie sheet with high sides and place into the refrigerator for 10-20 minutes.

Roll Out Pie Crust

While filling is cooling, roll out 1 pie dough crust and place it carefully into a 9-inch pie dish, letting the excess drape over the sides and taking pieces of dough to fill in any gaps or holes. Set aside.

Add Cooled Filling to Crust, Add Top Crust + Bake

Once pie filling has cooled to room temperature, pour it onto the prepared pie crust dish. Roll the second pie crust out big enough to cover the filling and enough excess to make a nice thick edge.

Tuck the top crust underneath the bottom one to make a neat and even crust all the way around. Brush egg onto the top of the crust and cut 2-3 slits into the top.

Bake at 400 degrees for 40 minutes or until the top of the pie is golden brown and beautiful and delicious!

What to Serve with Chicken Pot Pie

Because pot pies are pretty hearty and already include your vegetable, you just serve it all on its own. If you feel like you need something else, I would opt for another vegetable or salad. Here are a couple ideas:

• Roasted Green Beans
• Pear Salad
• Cucumber Salad
• Oven Roasted Asparagus

Storage Directions

Any leftover pot pie can be stored in the fridge, in an airtight container for 3-4 days. To reheat, feel free to warm in the microwave.

Make Ahead/ Freezing Directions

Chicken Pot Pie is a great dish to make ahead or to freeze and eat later. To make ahead, assemble the pie and cover with plastic wrap and store in the fridge until ready to bake.

To freeze: Follow recipe directions up until baking. At that point, wrap in plastic wrap and foil and store in the freezer for up to 2 months. When ready to bake, remove plastic wrap and foil. Replace foil and place in oven (while frozen). Add 20-30 minutes to the recipe baking time. Remove foil, and bake according to recipe directions.

Love This Recipe? Try These Chicken Recipes

• Chicken Cordon Bleu Casserole
• Creamy Ranch Chicken Casserole
• Chicken Lasagna
• Olive Garden Chicken Pasta

Add this recipe to your meal planning this week! It’ll be perfect and everyone will love it. Be sure to save, print, bookmark, or share this recipe so that you can keep it handy. The printable recipe card is below. Have a good day, friends!

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Chicken Pot Pie

This homemade Chicken Pot Pie is one of my favorite comfort foods and I can't wait to share it with you today. This pot pie is made with roasted chicken, veggies, spices covered in a creamy white sauce. It is then poured into a buttery, flakey pie crust and baked to golden perfection.

Course Dinner

Cuisine American

Keyword chicken pot pie

Prep Time 20 minutes

Cook Time 40 minutes

Cooling time 20 minutes

Total Time 1 hour 20 minutes

Servings 8 servings

Calories 368kcal

Author Lauren Brennan

Ingredients

• 2 pie crusts homemade or store bought
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 cup chopped onion
• 5 tablespoons all purpose flour
• 1/8 teaspoon dried oregano
• 1/4 teaspoon dried tarragon
• 1/4 teaspoon ground black pepper
• 3/4 teaspoon salt
• 1/2 cup water
• 2 cups whole milk
• 1 chicken boullion cube
• 1 1/2 cups roasted chicken diced with skin and bones removed
• 1/2 cup frozen corn
• 1/4 cup frozen peas
• 1/2 cup broccoli florets
• 1/2 cup diced carrots
• 1 egg beaten

US Customary – Metric

Instructions

• Melt butter and oil together in a large pot over medium heat. Cook onion about 5 minutes or until the onions start to soften. Sprinkle flour over onions and stir to incorporate. Cook 2 minutes.
• Whisk milk and water in slowly to mixture. Stir constantly to prevent lumps. Once all liquid is incorporated, add in all seasonings and bouillon cube. Cook and stir until sauce has thickened, about 3 minutes.

  Steam broccoli and carrots until slightly tender, but still have a bite to them. I did mine in the microwave on a plate covered with plastic wrap and with a few splashes of water for 5 minutes. Stir in all vegetables and chicken into sauce.

  Take off the heat and cool to room temperature. The quickest way to do this is to spread it out onto a cookie sheet with high sides and place into the refrigerator for 10-20 minutes.
• While filling is cooling, roll out 1 pie dough crust and place it carefully into a 9-inch pie dish, letting the excess drape over the sides and taking pieces of dough to fill in any gaps or holes. Set aside.
• Once pie filling has cooled to room temperature, pour it onto the prepared pie crust dish. Roll the second pie crust out big enough to cover the filling and enough excess to make a nice thick edge. Tuck the top crust underneath the bottom one to make a neat and even crust all the way around.

  Brush egg onto the top of the crust and cut 2-3 slits into the top.

  Bake at 400 degrees for 40 minutes or until the top of the pie is golden brown and beautiful and delicious!

Nutrition

Calories: 368kcal | Carbohydrates: 33g | Protein: 13g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 480mg | Potassium: 313mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1638IU | Vitamin C: 10mg | Calcium: 98mg | Iron: 2mg

The post Chicken Pot Pie appeared first on Lauren's Latest.

Baking Season is Here

Baking is what Fall is all about! I love being able to bake and create such a delicious smell throughout my home. It feels so cozy and inviting. These Pumpkin Chocolate Chip Bars fit right in there with my other Fall baking favorites. Sweet, buttery, pumpkiny and chocolatey goodness mixed with warm spices…it’s the best Fall treat.

Pumpkin Chocolate Chip Bars Variations

I love recipes that are adaptable and can be made slightly different each time. This recipe is one of them.

Can I Add Nuts or Different Flavored Chips?

If you are a nut lover, feel free to add in nuts or different kinds of chips to change these up. Even adding frosting would make these even better! Or chocolate ganache! Mmmm…..

Can I Use Fresh Pumpkin Instead of Canned?

You can. I prefer to use canned when baking. Fresh pumpkin puree tends to have more moisture in it, but you can always soak up some of the liquid with paper towels before adding to the batter mixture.

Can I Double This Recipe? What Size Pan Would I Use?

You absolutely can double this recipe! Simply use a 9×13 glass baking sheet and bake until a toothpick comes out clean.

How to Make Pumpkin Chocolate Chip Bars

For full recipe details including ingredient measurements, see the recipe card down below. Here is what you can expect when making these.

Preheat Oven + Prep Pan

Preheat oven. Spray 8×8 square dish with nonstick cooking spray and set aside.

Make Batter

In a large bowl, cream butter and sugar together. Stir in egg, vanilla and pumpkin. Pour in all dry ingredients and stir until JUST combined. Don’t over mix. Stir in chocolate chips.

Spread into Pan + Bake

Spread this out into a square dish and bake (about 15 minutes) until toothpick comes out clean after being inserted. {My oven is hotter than the sun, so mine was done at 15 minutes. Keep an eye on yours!}

Cool, Cut into Bars + Serve

Remove from oven, cool 5-10 minutes, cut into bars and serve warm.

Storing Pumpkin Chocolate Chip Bars

Store cooled bars in an airtight container at room temperature. These will stay fresh for 5-6 days…if they aren’t gone by then!

To Freeze– Good news! These freeze really well if you want make them ahead or save some for later. Be sure to place parchment paper in between layers. Use a freezer safe, airtight container of bag. These will stay fresh for 2 months in the freezer. Allow to thaw over night.

More Pumpkin Bar Recipes to Try!

• Pumpkin Bars
• Pumpkin Cake Recipe with Walnuts
• Pumpkin Cheesecake Cake
• Big Batch Chocolate Chip Pumpkin Bread
• Easy Pumpkin Cake with Nutella Glaze

I really hope you try out this Pumpkin Chocolate Chip Bars, it is SO worth it!

The printable recipe card is below. Be sure to save, print, bookmark or share this recipe. Have a great week friends!

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Pumpkin Chocolate Chip Bars

These Pumpkin Chocolate Chip Bars are a soft, tender, chocolatey, and pumpkin-y treat that is quick and easy to make. Perfect for Fall baking!

Course Dessert

Cuisine American

Keyword pumpkin blondies, Pumpkin Chocolate Chip Bars

Prep Time 15 minutes

Cook Time 17 minutes

Total Time 32 minutes

Servings 9 large bars

Calories 221kcal

Author Lauren’s Latest

Ingredients

• 6 tablespoons butter softened
• 1/2 cup brown sugar packed
• 1 teaspoon vanilla
• 1 egg
• 1/2 cup pumpkin puree
• 7/8 cup all purpose flour 3/4 cup + 2 tablespoons
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup mini chocolate chips

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. Spray 8×8 square dish with nonstick cooking spray and set aside.
• In a large bowl, cream butter and sugar together. Stir in egg, vanilla and pumpkin. Pour in all dry ingredients and stir until just combined. Stir in chocolate chips.
• Spread dough evenly into prepared baking dish. Bake 15-20 minutes or until toothpick comes out clean after being inserted. {My oven is hotter than the sun, so mine was done at 15 minutes. Keep an eye on yours!} Remove from oven, cool 5-10 minutes, cut into bars and serve warm. Or wait and serve at room temperature. But of course I can never wait.

Nutrition

Calories: 221kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 178mg | Potassium: 68mg | Fiber: 1g | Sugar: 19g | Vitamin A: 2401IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

The post Pumpkin Chocolate Chip Bars appeared first on Lauren's Latest.

Not Your Average Tomato Bisque

I’m not sure there is a better tomato soup I love more than this Tomato Bisque. This is a recipe that I got from my Mom who got it from a lady at church. She served it one night at a church event and basically made everyone fall in love with tomato bisque.

Typically, most tomato soup recipes are one-note and plain and boring, but THIS one…oh my goodness gracious…this is anything but plain and boring. It’s fabulous. I want to bathe in it that’s how good it is. Seriously delicious. Eat this with a little-grilled cheese sandwich and you’re in heaven. Or maybe try some homemade crackers?!

But first, what’s the difference between soup and bisque?

Technically, soup is a very general term. It can mean broth-based, cream-based, chowders, or bisques. Bisque is a kind of soup, generally creamy, very smooth, and made with some kind of shellfish or roasted/sauteed vegetables. All bisques are soups but all soups are not bisques.

This Tomato Bisque recipe isn’t completely smooth because I like it to have a little texture, but feel free to blend it completely smooth!

Substitutions

One of the things I love about soups is that I can sneak a bunch of vegetables in there without anyone knowing! In this recipe, I add onions, carrots and celery. Use what you have! Here are a couple common substitute ingredient questions I get asked.

Vegetable Stock – If you want to make this soup completely vegetarian friendly, substitute chicken broth with vegetable stock.

Whole Milk – You can substitute Half & Half with whole milk if you’re wanting a “lighter” option or happen to have whole milk on hand.

If tomato bisque isn’t your thing here are some other soups that will knock your socks off: Chicken Noodle Soup with Homemade Noodles, Cream of Cauliflower Soup, Taco Soup Recipe & Broccoli Cheese Soup.

How to Make Tomato Bisque

Do not be fooled by the fancy name! Tomato Bisque is such an easy soup to make! For full details, see the recipe card down below. Here is what you can expect when making this recipe.

Sauté Chopped Veggies

In a large pot, melt butter. Stir in celery, onion, and carrot and sauté until veggies are soft.

Add Flour to Veggies + Remaining Ingredients (except Half & Half + Curry Powder)

Sprinkle flour over vegetables and stir. Not including the half & half and curry powder, mix in the rest of the ingredients, cover, and simmer, stirring occasionally.

Puree Soup

Puree soup with an immersion blender or a regular blender (but be really careful! Its HOT STUFF!). Pour blended soup back into the soup pot.

Stir in Half & Half, Curry Powder + Serve!

Stir in half & half and curry powder. DO NOT boil once this has been added!

Serve your tomato bisque hot!

Blending Soup Smooth

I really like using an immersion blender. It’s so darn convenient. This is the one I have and it’s great!

If you are one who does not have an immersion blender, a high powdered blender works just as well. This is the blender I have and it works wonders.

Storing Leftover Creamy Tomato Bisque

Store any leftover Tomato Bisque in an airtight container in the fridge for 3-4 days.

Can I freeze Tomato Bisque?

Unfortunately, no. Soups with any cream or milk in them tend to separate when frozen, and tends to change the texture from smooth to grainy.

Love Warm, Comforting Soup? Try These Favorites:

• Sweet Potato Curry Soup
• Tomato Basil Soup Recipe
• Chicken Pot Pie Soup
• Hamburger Soup
• Loaded Baked Potato Soup

Printable recipe is below! Save save save this recipe, folks. It’s so tasty!

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Creamy Tomato Bisque

This Creamy Tomato Bisque is absolutely sinful! Eat with a grilled cheese sandwich or another side dish that you enjoy.

Course Lunch, Soup

Cuisine American

Keyword Tomato Bisque, Tomato Bisque Recipe, Tomato Bisque Soup

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4 Servings

Calories 479kcal

Author Lauren

Ingredients

• 1/4 lb. butter
• 1 cup celery chopped
• 1 cup onion chopped
• 1/2 cup carrot chopped
• 1/3 cup flour
• 28 oz. diced tomatoes 1 can
• 2 teaspoons sugar
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 4 cups chicken broth  or vegetable broth
• 1/2 teaspoon curry powder
• 2 cups half & half

US Customary – Metric

Instructions

• In a large pot, melt butter over medium-low heat. Stir in celery, onion, and carrot and sauté until veggies are soft, 10-15 minutes.
• Sprinkle flour over vegetables and stir until well incorporated. Mix in the rest of the ingredients and cover and simmer 30-45 minutes, stirring occasionally. 
• Puree soup with an immersion blender or a regular blender (but be really careful! Its HOT STUFF!) until smooth. Pour blended soup back into the soup pot. 
• Stir in 2 cups half & half with 1/2 teaspoon curry powder. DO NOT boil once this has been added! Serve hot!

Notes

You could use whole milk, but after the 1/4 lb. of butter, why would you choose the ‘lighter’ option?!

Nutrition

Calories: 479kcal | Carbohydrates: 30g | Protein: 8g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 105mg | Sodium: 1165mg | Potassium: 904mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4155IU | Vitamin C: 40.7mg | Calcium: 240mg | Iron: 3.4mg

The post Creamy Tomato Bisque appeared first on Lauren's Latest.

Who Knew Homemade Ramen Was So Easy?

Homemade Ramen is a big thing these days and I’ve jumped headfirst into the delicious abyss. And it is good. Oh so good. Noodles in a tasty broth are my jam. If you’re looking for an authentic recipe for ramen, this isn’t it. BUT, if you’re looking for a yummy soup that your kids will eat, this is it!! I’ve added lots of veggies and mushrooms to beef it up and make up for the fact that there is no meat in this recipe.

Love Asian dishes? Check out these: Korean Beef, Kung Pao Chicken (Family Favorite!), Asian Slaw Recipe with Peanuts, and Sesame Noodle Salad.

How to Make Homemade Ramen

Ramen isn’t as hard as it looks to make. You can get show stopping fabulous results with just a bit of effort. For full recipe details and ingredients see the recipe card down below! Here is what you can expect when making this recipe.

Saute Onion + Carrot

In a large pot, heat olive oil. Sauté onion and carrot until onions are translucent.

Stir in garlic and mushrooms until fragrant.

Add Ramen Noodles, Flavoring Packets + Water

Add in ramen noodles, flavoring packets, and recommended amount of water according to package directions. Stir in enough chicken broth to create 8 cups of liquid, total. Bring to boil.

Can I Use a Different Broth?

Yes! If you’re vegetarian simply replace this with vegetable broth. Beef and pork broth also go really well in this dish. I do recommend using a liquid broth over a powdered soup base. The flavor of liquid broth packs a stronger punch in my opinion.

Add Soy Sauce, Sesame Oil + Chard

Stir in soy sauce tasting it as you go. Stir in sesame oil and chard.

Serve Ramen Hot with Garnishes

Once noodles are cooked, serve ramen hot and garnish with chopped green onion, radishes, boiled eggs, and black sesame seeds. (These veggies are optional, but really add to the umami of this dish!)

Storing Leftover Ramen

Unfortunately, ramen doesn’t keep well. This is because of the noodles soaking in the broth and becoming soggy.

If you want to enjoy this your ramen for a couple of days I would suggest boiling the noodles separately from the broth and veggies. That way the ramen noodles can be added to the warmed up broth whenever you’d like.

Make sure to cover and refrigerate and it should last up to 5 days!

Love Homemade Ramen? More Asian Recipes to Try!

• Honey Glazed Salmon with Sesame Seeds
• 15 Minute Chow Mein Recipe
• Korean Beef
• Easy Pork Potstickers

The printable recipe is below. Be sure to save, print, and share this great Ramen recipe! Have a wonderful day, friends!!

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Homemade Ramen

Enjoy delicious, easy Homemade Ramen at home with this tasty recipe! Simple ingredients turn into this fast and Asian-inspired soup.

Course Dinner

Cuisine Asian

Keyword ramen, ramen bowls

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 servings

Calories 203kcal

Ingredients

• 2 tbsp olive oil
• 1 large onion diced
• 1 1/2 cups carrot diced
• 3 cloves garlic minced
• 3.5 oz shiitake mushrooms
• 1 lb ramen noodles
• 1 chicken bouillon cube
• 4-6 cups chicken broth
• 1-2 tbsp soy sauce
• 1 tbsp sesame oil
• 3 cups red chard chopped
• green onion
• sliced radishes
• boiled eggs
• black sesame seeds

US Customary – Metric

Instructions

• In a large pot, heat olive oil over medium heat. Sauté onion and carrot 4 minutes or until onions are translucent.
• Stir in garlic and mushrooms until fragrant, about 1 1/2 minutes.
• Add in ramen noodles, bouillon, and 1 cup of water. Stir in enough chicken broth to create 8 cups of liquid, total. Bring to boil.
• Stir in soy sauce, 1 tablespoon at a time, tasting as you go. Stir in sesame oil and chard.
• Once noodles are cooked, serve soup hot and garnish with chopped green onion, radishes, boiled eggs, and black sesame seeds.

Notes

*I used these udon noodles (found at Fred Meyer) because I couldn’t find actual legit fresh ramen noodles and didn’t feel like using the $0.15 ramen packs, though either of those would and could work.

Nutrition

Calories: 203kcal | Carbohydrates: 21g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Sodium: 1376mg | Potassium: 578mg | Fiber: 3g | Sugar: 5g | Vitamin A: 9670IU | Vitamin C: 30.1mg | Calcium: 54mg | Iron: 1.4mg

The post Easy Homemade Ramen appeared first on Lauren's Latest.

Easiest Apple Turnover Recipe, like ever.

Growing up, I used to hate the texture of cooked fruit, especially apples! I even hated fresh apples for a time. One time my mom was serving some kind of cobbler and I chose to eat salad for dessert. Um, what was wrong with me?

Now that my passion for food has grown into this full blown love affair (hello food blog!), I’ve come to start eating cooked fruit again, but only in the right application. Enter Apple Turnovers. My ratio of cooked apple to puff pastry is right where I like it: not too much fruit and not too much pastry, though if I had to choose, I’d probably still choose puff pastry over apples. Ha! The cinnamon/butter/sugar syrup that you get when you cook the apples is so delicious and the flaky pastry after its all baked is heavenly. Add a little (or a lot) of glaze and ya’ll, that’s a tasty treat that will help you win friends and influence people. So be sure to keep reading because this Apple Turnover recipe is one you won’t want to lose.

A Note About Puff Pastry

Puff Pastry is just that…pastry! Just knowing that can scare a few of you readers off, but never fear! Back up is here!

The most common brand of puff pastry is Pepperidge Farm Puff Pastry Sheets found in the freezer section, probably right around the frozen fruit and the cool whip. To use these for ANY recipe, you’ll want to follow package directions to thaw, typically in the fridge for a day.

When you open up the package, there will be two sheets. For this recipe, you’ll only use one. One sheet will make four apple turnovers. When you unfold the sheet, there might be cracks along the seams where it was folded. Totally normal! Flour your work surface and your fingers and simply press it back together. After I do this, I use a rolling pin to even out the sides and then a pizza cutter or sharp knife to cut it into four even squares. Fill, fold into triangles, seal with a fork and bake.

What if I don’t have puff pastry?

A great substitute for store-bought puff pastry is refrigerated pie dough. Again, a store-bought, the pre-made dough is easiest, but this homemade pie crust recipe is really hard to pass up. Regardless of what you choose, this apple turnover recipe cannot be beat!

Also, if you can find sheets of crescent roll dough, that would work well, too! It would be a bit of work to press all the seams together in the pre-cut crescent rolls, but doable. I’ve definitely done that before in a pinch. Bake apple turnovers made with crescent rolls according to the crescent roll packaging.

How to Make Apple Turnovers

I know I keep saying this again and again, but this truly is one of those recipes that can be made my anyone, regardless of their skill level. Because we are taking the help from the store from puff pastry, all you really need to do is cook the apples, fill the puff pastry and bake. It’s basically like eating an apple pie that was made in one third of the time! (But if you wanted an apple pie recipe, I have a great one here.) For full recipe details, see the printable recipe card below. Here’s what to expect when making these:

Preheat Oven + Prep Baking Sheet

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

Prepare Apples + Cook Until Soft

Place a medium skillet over medium-low heat. Melt butter. Peel, core and thinly slice apples. Place into warm butter with sugar, cinnamon, and salt. Cook until apple slices have softened, about 7 minutes.

Cut Puff Pastry into 4 Even Squares

Sprinkle clean work surface with flour. Roll out puff pastry to a 10 x 10-inch square and to seal the edges from where it was folded. Cut into 4 even squares. Place equal amounts of cooked apples into the center of each puff pastry square.

Brush Edges of Puff Pastry, Fold + Seal

Whisk egg and milk in small bowl and brush onto the edges of puff pastry to help seal. Bring the opposite corners up and seal together at the top. Press the edges together to seal completely. I pressed the dough against my finger with a fork to help seal it well. Brush the tops with more egg wash and sprinkle with 1/2 teaspoon of sugar each.

Bake Apple Turnovers

Bake 15-17 minutes or until puffed and golden brown.

Make the Apple Turnover Glaze

While turnovers are baking, make the glaze by whisking powdered sugar together with vanilla and milk. You may need to add more milk or more powdered sugar to get the consistency you want. (You’re looking for the glaze to be the consistency of white school glue.)

Allow to Cool + Drizzle With Glaze

Remove apple puffs from the oven and cool 5 minutes. Drizzle with glaze and sprinkle with more cinnamon (optional). Serve warm with whipped cream or vanilla ice cream.

Want more fruit dessert options? Try these easy fruit desserts: Peach Dumplings, Raspberry Peach Cobbler Recipe, Lemon Raspberry Cake & Orange Cranberry Crinkle Cookies.

Make-Ahead + Storage Directions

My favorite method for making these in advance is preparing them up to assembly and then storing in the refrigerator until you are ready to bake. Right before baking, brush with the egg wash, add the sprinkling of sugar and bake until puffed and golden.

While I prefer the taste and texture of freshly baked puff pastry, you can definitely bake and store the pre-baked turnovers in the fridge for 2-3 days and reheat in the microwave 20 seconds at a time.

Love Apple Turnovers? Try these other tasty Apple treats!

• Caramel Apple Cinnamon Rolls
• Apple Cinnamon Cream Cheese Danish
• Buttery Apple Crisp Recipe
• Apple Streusel Cake with Cream Cheese Glaze
• Buttery Apple Pie Recipe
• Salted Caramel Apple Crumble Recipe

I hope you love this recipe as much as we did! It’s a tasty one you will be making again and again. Have a great day, friends!

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Apple Turnover

This Apple Turnover recipe is simplicity at its best. Store-bought puff pastry filled with buttery cinnamon apples and baked until puffed and golden. Topped with a simple sweet glaze and served warm. It's the perfect treat for Fall.

Course Breakfast, Dessert

Cuisine American

Keyword Apple Turnover, Apple Turnover Recipe, Apple Turnovers with Puff Pastry, Apples

Prep Time 15 minutes

Cook Time 15 minutes

Cool Time 5 minutes

Total Time 35 minutes

Servings 4 servings

Calories 504kcal

Author Lauren’s Latest

Ingredients

For the Apple Turnovers

• 1 tablespoon butter
• 1 large granny smith apple
• 3 tablespoons packed brown sugar
• 1/8 teaspoon cinnamon
• pinch salt
• 1 sheet puff pastry defrosted
• flour for rolling
• 1 egg
• 1 tablespoon milk

For the Glaze

• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla
• 1/2 tablespoon milk

US Customary – Metric

Instructions

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
• Place a medium skillet over medium-low heat. Melt butter. Peel, core and thinly slice apple. Place into warm butter with sugar, cinnamon, and salt. Cook until apple slices have softened, about 7 minutes.
• Sprinkle clean work surface with flour. Roll out puff pastry to a 10 x 10-inch square and to seal the edges from where it was folded. Cut into 4 even squares. Place equal amounts of cooked apples into the center of each puff pastry square. Whisk egg and milk in small bowl and brush onto the edges of puff pastry to help seal. Bring the opposite corners up and seal together at the top. Press the edges together to seal completely. I pressed the dough against my finger with a fork to help seal it well. Brush the tops with more egg wash and sprinkle with 1/2 teaspoon of sugar each.
• Bake 15-17 minutes or until puffed and golden brown.
• While apple turnovers are baking, make the glaze by whisking powdered sugar together with vanilla and milk. You may need to add more milk or more powdered sugar to get the consistency you want. (You're looking for the glaze to be the consistency of white school glue.)
• Remove apple puffs from the oven and cool 5 minutes. Drizzle with glaze and sprinkle with more cinnamon (optional). Serve warm with whipped cream or vanilla ice cream.

Nutrition

Calories: 504kcal | Carbohydrates: 60g | Protein: 6g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 199mg | Potassium: 124mg | Fiber: 2g | Sugar: 30g | Vitamin A: 177IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg

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