Bake this homemade salted caramel apple pie with crisp Granny Smith and Honeycrisp apples, rich caramel, and an all-butter double crust.

Layers of Granny Smith and Honeycrisp apples with caramel throughout the filling give this Salted Caramel Apple Pie the perfect balance of sweet and tart in every bite. The homemade butter crust and crunchy sugar topping add a flaky, golden finish that makes each slice worth the extra effort.

Fall baking is my favorite excuse to slow down, turn on the oven, and make something sweet to share with family. Recipes like my Olive Oil Pumpkin Cake with Browned Butter Frosting, Apple Cinnamon Rolls, and this Caramel Apple Pie are the perfect way to kick off the cozy season.

Ingredients and Substitutions

This pie has three parts: a homemade crust, a caramel apple filling, and a golden sugar topping. Each uses familiar baking ingredients, with room for a few easy swaps.

Crust:

• All-Purpose Baking Flour: Measure 2½ cups of unbleached plain flour for the pie dough.
• Salt: Use 1 teaspoon of fine table salt to season the crust.
• Granulated Sugar: Add 1 tablespoon of white granulated sugar to promote browning.
• Unsalted Butter: Cut 1 cup of cold unsalted butter into small cubes. Keep the butter cubes chilled in the refrigerator until ready to cut into the flour. Salted butter works if you reduce the added salt in the dough to ½ teaspoon.
• Ice Water: Use ice-cold water so it won’t soften the butter. 

Apple Filling:

• Fresh Baking Apples: Use 6 to 7 medium apples, peeled and sliced, in a combination of Granny Smith and Honeycrisp. Honeycrisp holds firm structure during baking, and Granny Smith balances the caramel sweetness. Pink Lady or Braeburn make suitable replacements.
• Sugars: Combine ½ cup of brown sugar and ¼ cup of granulated sugar for sweetness. Dark brown sugar works as an equal swap.
• Thickener: Measure 2 tablespoons of all-purpose flour to thicken the fruit juices. Cornstarch or tapioca starch can replace the flour in equal measurements.
• Warm Spices: Measure 1 teaspoon of ground cinnamon and ¼ teaspoon of ground nutmeg.
• Lemon Juice & Vanilla: Measure 1 tablespoon of fresh lemon juice to prevent fruit browning. Blend in 1 teaspoon of pure vanilla extract to deepen the spice flavor.
• Salted Caramel Sauce: Use ½ cup of thick caramel sauce, divided into two additions during assembly.

Egg Wash & Topping:

• Egg & Milk: Whisk 1 large egg with 1 tablespoon of milk to produce a golden gloss on the baked pie. Heavy cream substitutes cleanly for milk.
• Turbinado Sugar: Sprinkle 1 tablespoon of coarse turbinado sugar across the top crust before baking. Demerara sugar works as an equal substitute.

Recipe FAQs

Baking at Altitude Adjustments

At elevations around 3,000 feet and above, pie crusts can dry out more quickly, and the filling may take longer to cook. These adjustments can help.

• Pie Crust: Start with the recommended amount of ice water and add a little more only if the dough feels dry or crumbly. 
• Filling: At higher elevations, water boils at a lower temperature, and apple filling can take longer to soften and thicken. Slice the apples evenly and use the bubbling filling as your main sign of doneness. If the filling remains loose after cooling, try an extra teaspoon of flour the next time you bake.
• Baking Time: Keep the oven temperatures listed in the recipe and begin checking the pie at the recommended time. It may need another 5 to 15 minutes, depending on your elevation, oven, and pie dish. Cover the crust edges if they begin to brown before the filling is ready.

Leave a rating and comment in the recipe card below if you make this salted caramel apple pie.

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Caramel Apple Pie

This Salted Caramel Apple Pie layers sweet and tart apples with caramel in a homemade butter crust, topped with a crunchy sugar crust. A cozy dessert for fall baking!

Course Dessert

Cuisine American

Keyword pie

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Chill & Cool Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 8 people

Calories 554kcal

Equipment

• 9-inch pie dish
• mixing bowls
• Measuring cups & spoons
• Pastry cutter
• Fork
• Rolling Pin
• Cutting board
• Knife
• vegetable peeler
• Mixing spoon
• whisk
• pastry brush
• Rimmed baking sheet
• wire cooling rack

Ingredients

Pie Crust

• 2½ cups all-purpose flour
• 1 teaspoon salt
• 1 Tablespoon granulated sugar
• 1 cup cold unsalted butter cubed
• 6 to 8 Tablespoons ice water

Apple Filling

• 6 to 7 Granny Smith and Honeycrisp apples peeled and sliced
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 Tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 Tablespoon fresh lemon juice
• ½ cup salted caramel sauce divided

Egg Wash & Topping

• 1 large egg
• 1 Tablespoon milk
• 1 Tablespoon turbinado sugar

For Serving

• vanilla ice cream optional

Instructions

Make the Crust

• Whisk the flour, salt, and sugar together in a large mixing bowl. Add the cold, cubed butter and cut it into the dry ingredients with a pastry cutter until the mixture resembles coarse crumbs, with pea-sized butter pieces throughout.
  2½ cups all-purpose flour, 1 teaspoon salt, 1 Tablespoon granulated sugar, 1 cup cold unsalted butter
• Drizzle the ice water into the bowl, starting with 6 Tablespoons. Stir gently with a fork just until the dough begins to come together, adding up to 2 additional Tablespoons of ice water if needed. Divide the dough into two equal portions, flatten each into a smooth disk, and wrap both tightly in plastic wrap. Refrigerate the dough for 30 minutes.
  6 to 8 Tablespoons ice water
• Roll each chilled dough disk out on a lightly floured surface into a 12-inch circle.

Assemble the Pie

• Move the oven rack to the middle position and preheat the oven to 425°F.
• Place the sliced apples into a large bowl. Add the brown sugar, granulated sugar, flour, cinnamon, nutmeg, salt, vanilla extract, and lemon juice. Toss thoroughly until the apple slices are evenly coated.
  6 to 7 Granny Smith and Honeycrisp apples, ½ cup brown sugar, ¼ cup granulated sugar, 2 Tablespoons all-purpose flour, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon salt, 1 teaspoon pure vanilla extract, 1 Tablespoon fresh lemon juice
• Gently fit the bottom crust into a 9-inch pie dish, leaving the excess dough overhanging the rim. Layer half the spiced apples over the bottom crust, then drizzle with ¼ cup salted caramel sauce. Top with the remaining apples and drizzle with the remaining ¼ cup caramel sauce.
  ½ cup salted caramel sauce
• Place the second rolled crust over the apple filling. Trim any excess dough and crimp the edges together to seal the pie. Cut a few small slits in the top crust to allow steam to escape during baking.
• Whisk the egg and milk together in a small bowl until smooth. Brush the egg wash evenly over the top crust, then sprinkle the surface with the turbinado sugar.
  1 large egg, 1 Tablespoon milk, 1 Tablespoon turbinado sugar

Bake & Cool

• Bake the pie at 425°F for 20 minutes. Reduce the oven temperature to 375°F without removing the pie, and bake for another 35 minutes, until the crust turns a deep golden brown and the filling bubbles gently.
• Remove the pie from the oven, then let it cool completely on a wire rack for at least 1 hour. Cooling lets the spiced caramel juices thicken before you slice and serve with ice cream (optional).
  vanilla ice cream

Notes

Baking at Altitude Adjustments

At elevations around 3,000 feet and above, pie crusts can dry out more quickly, and the filling may take longer to cook. These adjustments can help.

• Pie Crust: Start with the recommended amount of ice water and add a little more only if the dough feels dry or crumbly.
• Filling: At higher elevations, water boils at a lower temperature, and apple filling can take longer to soften and thicken. Slice the apples evenly and use the bubbling filling as your main sign of doneness. If the filling remains loose after cooling, try an extra teaspoon of flour the next time you bake.
• Baking Time: Keep the oven temperatures listed in the recipe and begin checking the pie at the recommended time. It may need another 5 to 15 minutes, depending on your elevation, oven, and pie dish. Cover the crust edges if they begin to brown before the filling is ready.

The post Salted Caramel Apple Pie appeared first on The Cozy Fork.

Make this creamy white chicken chili on the stovetop in 35 minutes. Shredded chicken, Great Northern beans, corn, and sour cream create a rich weeknight dinner.

This creamy white chicken chili combines shredded chicken, Great Northern beans, sweet corn, and mild green chiles in a seasoned broth. Stir in sour cream and heavy cream right before serving to create a velvety texture without flour or cornstarch. The entire dinner comes together in 35 minutes, making it an excellent cozy weeknight dinner.

Ingredients

• Shredded Chicken: Use 1 pound of cooked chicken breast or rotisserie chicken pulled into bite-sized shreds.
• Cooking Oil & Aromatics: Heat 2 tablespoons of olive oil with 1 diced yellow onion, 2 minced garlic cloves, and 1 deseeded, diced jalapeño. Leave the jalapeño seeds for extra heat.
• Broth: Add 5 cups chicken broth. Vegetable broth works as a substitute.
• Beans & Corn: Measure 2 drained, rinsed 15-ounce cans of Great Northern beans and 1 cup frozen corn kernels. Cannellini beans or navy beans swap in cleanly for Great Northern beans.
• Green Chile: Add 2 drained 4-ounce cans of diced green chiles; you choose your heat level. 
• Spices & Herbs: Season with 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon chili powder, and ¼ cup fresh chopped cilantro.
• Dairy: Mix in ½ cup of sour cream and ½ cup of heavy whipping cream. Full-fat dairy creates the smoothest texture.
• Garnishes: Prepare fresh lime wedges, extra chopped cilantro, and shredded cheddar cheese for individual bowls. Sliced radishes or crispy tortilla strips provide extra crunch.

Recipe FAQs

Did you cook this creamy white chicken chili? Leave a five-star rating and review in the recipe card below. Let me know what toppings you piled on your bowl.

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Easy White Chicken Chili

This White Chicken Chili gets its creamy texture from sour cream and heavy cream, with green chile and jalapeño adding a kick. Ready in about 35 minutes!

Course Main Dish

Cuisine American

Keyword creamy white chicken chili, easy white chicken chili recipe, quick chicken chili, white chicken chili

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 people

Calories 359kcal

Author Jess Jankowski

Equipment

• Large pot or Dutch oven
• Cutting board
• Chef’s knife
• Measuring cups & spoons
• Colander
• Wooden spoon or silicone spatula
• Ladle

Ingredients

• 1 lb chicken cooked and shredded
• 2 Tablespoons olive oil
• 1 large yellow onion diced
• 2 cloves garlic minced
• 5 cups chicken broth
• 2 (15 oz) cans Great Northern beans drained and rinsed
• 1 cup frozen corn
• 2 (4 oz) cans green chiles drained
• 1 large jalapeño deseeded and diced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon chili powder
• ¼ cup cilantro chopped
• ½ cup sour cream
• ½ cup heavy whipping cream

Garnishes:

• Extra chopped cilantro optional
• Shredded cheddar cheese optional
• Lime wedges optional

Instructions

• Add the olive oil, diced onion, minced garlic, and diced jalapeño to a large pot or Dutch oven set over medium-high heat. Saute the mixture until the onion becomes translucent.
  2 Tablespoons olive oil, 1 large yellow onion, 2 cloves garlic, 1 large jalapeño
• Add the cooked shredded chicken, salt, pepper, cumin, oregano, and chili powder to the pot. Cook the chicken and spices for 1-2 minutes.
  1 lb chicken, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon chili powder
• Stir in the chicken broth, drained Great Northern beans, frozen corn, drained green chiles, and chopped cilantro.
  5 cups chicken broth, 2 (15 oz) cans Great Northern beans, 1 cup frozen corn, 2 (4 oz) cans green chiles, ¼ cup cilantro
• Reduce the heat to low and simmer uncovered for 20 minutes.
• Remove the pot from the stove. Stir the sour cream and heavy whipping cream into the warm chili until fully combined and smooth.
  ½ cup sour cream, ½ cup heavy whipping cream
• Ladle the chili into bowls and garnish with extra chopped cilantro, shredded cheddar cheese, and lime wedges.
  Extra chopped cilantro, Shredded cheddar cheese, Lime wedges

Notes

Storage Instructions:

• Refrigerator: Cool the chili, transfer it to an airtight container, and refrigerate for up to 4 days.
• Freezer: Freeze the soup base without the dairy for up to 3 months. Dairy separates when thawed. Thaw overnight in the refrigerator, reheat on the stove, and stir in the sour cream and heavy cream right before serving.
• Reheating: Warm the chili in a saucepan over medium-low heat, stirring frequently until heated through. Add a splash of broth if the soup thickens.
• Make Ahead: Simmer the base up to 24 hours in advance and refrigerate without the dairy. Reheat thoroughly on the stove and stir in the creams just before eating.

The post Easy White Chicken Chili (Creamy 35-Minute Recipe) appeared first on The Cozy Fork.

These pumpkin-shaped Grilled Cheese Sandwiches use a garlic-and-herb mayo to give the bread a crisp, flavorful crust. Top them with an olive spider for a spooky, fun Halloween lunch or dinner.

These Halloween Sandwiches are perfect for dipping in a bowl of Tomato Tortellini Soup, keeping you cozy all season long.

Ingredients

• Bread: You need 16 slices of bread, such as Seattle sourdough sandwich rounds. Bread with a little structure helps, since the shaped pieces need to hold together during cooking. You can use white sandwich bread, wheat bread, potato bread, or another sourdough instead. Choose slices that are large enough for your cookie cutter.
• Cheddar cheese: Eight slices create the gooey center and add the orange color that makes these sandwiches look more like pumpkins. Medium or sharp cheddar both work. American cheese, Colby Jack, or Monterey Jack can replace cheddar when you prefer a softer melt.
• Mayonnaise: Four tablespoons coat the bread and create that crisp golden exterior. Spread it in a thin, even layer rather than piling it on. Softened butter can replace the mayonnaise, though the flavor and browning will differ slightly.
• Garlic powder: Half a teaspoon seasons the mayonnaise without adding pieces of garlic that can scorch in the skillet. Onion powder makes an easy swap, or use a smaller amount of both seasonings for a different flavor.
• Italian seasoning: Half a teaspoon adds dried herb flavor throughout the mayonnaise mixture. A blend with oregano, basil, or thyme works nicely. Dried parsley or oregano can replace it.
• Orange bell pepper: Cut one quarter of an orange bell pepper into narrow slivers for the pumpkin stems. Green bell pepper works too and gives the stem more contrast against the sandwich.
• Whole black olives: One 8-ounce can provides the pieces for the spiders. Drain the olives well, then pat them dry before cutting. Sliced black olives can work when that is what you have, though whole olives are easier to shape into bodies and legs.

Recipe FAQs

Ideas for Leftover Bread Scraps

• Cookie cutters leave plenty of bread around the edges, and those pieces do not need to go to waste.
• Toast them with a little olive oil and seasoning for croutons. Freeze the scraps and turn them into breadcrumbs later, or use them for a small batch of bread pudding.

Did you make these Halloween grilled cheese sandwiches? Leave a rating and review in the recipe card below. 

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Ultimate Grilled Cheese Halloween Sandwiches

Pumpkin-shaped grilled cheese sandwiches get a crisp, flavorful crust from garlic-herb mayo. Add an olive spider for a fun Halloween lunch or dinner!

Course Main Dish

Cuisine American

Keyword grilled cheese, halloween

Prep Time 15 minutes minutes

Cook Time 24 minutes minutes

Total Time 39 minutes minutes

Servings 8 people

Calories 508kcal

Equipment

• Circle cookie cutter
• Small mixing bowl
• Mixing spoon
• Butter knife or spatula
• Large Skillet
• Spatula
• Knife and cutting board for the olive spiders

Ingredients

• 16 slices of bread such as Seattle sourdough sandwich rounds
• 8 slices cheddar cheese
• 4 Tablespoons mayonnaise
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning
• ¼ of an orange bell pepper sliced into slivers
• 8 oz can whole black olives drained

Instructions

• Cut 8 slices of bread into circles using a cookie cutter, then set them aside.
• Mix the mayonnaise, garlic powder, and Italian seasoning together in a small bowl.
• Spread the mayonnaise mixture over one side of all 16 bread slices.
• Spray a large skillet with nonstick cooking spray.
• Place the 8 circle-cut pieces of bread in the skillet, mayonnaise-side down.
• Cook the bread for 2 to 3 minutes, until browned, then remove the pieces from the skillet and set aside.
• Place the remaining 8 slices of bread in the skillet, mayonnaise side down.
• Place a slice of cheddar cheese on top of each piece of bread.
• Place the browned bread pieces on top of the cheese, ensuring the browned side faces outward.
• Insert a sliver of the orange bell pepper between the slices of bread to create a pumpkin stem.
• Cook the sandwiches for 2 to 3 minutes until the bottom is browned and the cheese is melted.
• Repeat until all the sandwiches are finished.
• Create a spider out of black olives and place it on top of the warm sandwich so it slightly melts into the bread.
• Serve the sandwiches warm alongside roasted tomato pepper soup.

Notes

• Refrigerate: Place cooled leftover sandwiches in an airtight container for up to three days.
• Reheat: Warm leftover sandwiches in a dry skillet over medium-low heat for 3 to 4 minutes per side to restore the crisp crust. Microwaving softens the bread and makes the texture rubbery.

The post Halloween Grilled Cheese Sandwiches (Easy Pumpkin Shapes) appeared first on The Cozy Fork.

These Jack-o-lantern stuffed peppers are a fun Halloween dinner for all your little goblins and ghouls. They’re filled with seasoned beef, rice, black beans, corn, salsa, and cheese.

Halloween Stuffed Peppers Recipe Tips

• Look for the best-shaped peppers. Choose ones that are wide, firm, and pretty flat on the bottom so they stand upright. 
• Keep the facial features simple. Large triangles and wide mouths are easiest to cut with a small paring knife. 
• Drain the ground beef well before adding it to the peppers. This prevents excess liquid from collecting inside the peppers, which can make them soggy.

Ingredients

• Peppers: You need 6 large orange bell peppers with flat bottoms so they sit upright. Yellow peppers work as an alternative.
• Meat & Aromatics: You’ll need 1 pound ground beef, ½ cup diced yellow onion, and 2 cloves minced garlic. You can swap in ground turkey or lean ground chicken for beef. Instead of onion and garlic, use ½ teaspoon onion powder and ½ teaspoon garlic powder. 
• Grains & Beans: Use 1 cup of cooked white rice and 1 can of black beans, rinsed and drained. Brown rice, quinoa, or pinto beans make easy swaps.
• Vegetables & Sauce: Use 1 cup of frozen corn kernels and 1 cup of your preferred salsa. Alternatively, use fresh or canned, drained corn. 
• Cheese & Seasoning: You’ll need 1 cup of shredded cheddar cheese (divided), 1 packet of taco seasoning, and salt and pepper on hand. Pepper Jack or Monterey Jack work well in place of cheddar.

Recipe FAQs

Did you make these Jack o Lantern stuffed peppers dinner? We’d ove it first you would leave your star rating and review below in the comments.

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Jack-o-Lantern Stuffed Peppers

These Jack-o-lantern stuffed peppers make a fun Halloween dinner, filled with seasoned beef, rice, beans, corn, salsa, and cheese.

Course Main Dish

Cuisine American

Keyword halloween, peppers

Prep Time 11 minutes minutes

Cook Time 49 minutes minutes

Total Time 1 hour hour

Servings 6 people

Calories 457kcal

Author Jenna Harrison

Equipment

• 9×13-inch baking dish
• Large Skillet
• Cutting board
• Chef’s knife
• Small paring knife
• measuring cups
• wooden spoon

Ingredients

• 6 large orange bell peppers
• 1 lb ground beef
• ½ cup yellow onion diced
• 2 large garlic cloves minced
• 1 cup white rice cooked
• 15 oz can black beans rinsed and drained
• 1 cup frozen corn
• 1 cup salsa
• 1 cup cheddar cheese shredded
• 1 oz packet taco seasoning about 3 Tablespoons
• Salt and pepper to taste

Instructions

Prepare the Peppers

• Preheat the oven to 375°F.
• Slice the tops off each pepper and set them aside.
  6 large orange bell peppers
• Remove the seeds and core from each pepper.
• Carve a jack-o-lantern face into each pepper using a small knife.
• Set the peppers upright in a 9-by-13-inch baking dish.

Make the Filling

• Brown the ground beef and onion in a large skillet.
  1 lb ground beef, ½ cup yellow onion
• Cook the meat for about 8 minutes and drain the fat.
• Add the garlic and taco seasoning to the skillet and cook for 1 minute.
  2 large garlic cloves, 1 oz packet taco seasoning
• Stir the cooked rice, black beans, corn, salsa, and ½ cup cheddar cheese into the beef mixture.
  1 cup white rice, 15 oz can black beans, 1 cup frozen corn, 1 cup salsa, 1 cup cheddar cheese
• Season the filling with salt and pepper to taste.
  Salt and pepper to taste

Bake the Peppers

• Spoon the filling into each pepper.
• Cover the baking dish with foil and bake for 30 minutes.
• Remove the dish from the oven.
• Sprinkle each pepper with the remaining ½ cup of cheddar cheese.
• Bake the peppers uncovered for another 10 minutes.
• Put the pepper tops back on the peppers to finish the jack-o-lantern look.
• Serve the meal warm.

Notes

Storage & Make-Ahead Instructions

• Make Ahead: Carve the peppers and prepare the filling up to 24 hours in advance. Store the stuffed peppers covered in the refrigerator, then add 5 to 10 minutes to the covered baking time.
• Refrigerator: Once cooled, store leftover stuffed peppers in an airtight container for up to four days.
• Reheat: Reheat in a 350°F oven or microwave until warmed through.

The post Jack-o-Lantern Stuffed Peppers (Halloween Dinner) appeared first on The Cozy Fork.

This Spice Spice Baby Swig Copycat recipe mixes Dr Pepper with vanilla, cinnamon, pumpkin spice, and cream. Make this cozy Fall Swig drink at home in minutes!

If you love a Dirty Dr Pepper, you have to try this fall version. It has all the creamy, fizzy goodness of the classic, plus cinnamon, vanilla, and pumpkin spice. A splash of half-and-half brings everything together and makes it extra smooth and creamy.

This Pumpkin Spice Dirty Dr Pepper is especially perfect for those early fall days when you’re craving all the cozy flavors, but it’s still way too warm outside for a hot drink. You get cinnamon, pumpkin spice, and vanilla in an ice-cold Dr Pepper, and it takes a couple of minutes to make. Basically, it’s fall in a cup without turning on the kettle or hitting the drive-through.

Ingredients

• Soda Base: You need one 12-ounce can of Dr Pepper. Diet Dr Pepper or Dr Pepper Zero Sugar work as direct swaps.
• Flavored Syrups: Gather 2 tablespoons vanilla syrup, 2 tablespoons cinnamon syrup, and 2 tablespoons pumpkin pie spice syrup (such as Torani). You can use sugar-free syrups. 
• Cream: Use 2 tablespoons of half-and-half. Heavy cream or vanilla coffee creamer will work if you prefer a thicker drink.
• Ice & Garnish: Measure 4 cups of pebble ice (nugget ice) and keep 2 whole cinnamon sticks on hand for serving. If you don’t have pebble ice, you can use crushed ice instead. 

Recipe FAQs

Did you make this fall Dirty Dr Pepper at home? Leave a star rating and review in the recipe card below! Let us know whether you used regular Dr Pepper or a zero-sugar option, or share your favorite specialty soda combinations to order. 

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Swig Spice Spice Baby Copycat

This Spice Spice Baby Swig copycat blends Dr Pepper with vanilla, cinnamon, pumpkin spice, and cream for a cozy fall drink ready in five minutes!

Course Drinks

Cuisine American

Keyword copycat recipe, dirty soda

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 people

Calories 211kcal

Author Jenna Harrison

Equipment

• Two drinking glasses
• Liquid measuring cup
• Measuring spoons
• Long-handled spoon

Ingredients

• 12 oz can Dr. Pepper
• 2 Tablespoons vanilla syrup
• 2 Tablespoons cinnamon syrup
• 2 Tablespoons pumpkin pie spice syrup
• 2 Tablespoons half-and-half
• 4 cups pebble ice
• 2 cinnamon sticks optional

Instructions

• Pour 2 cups of pebble ice into each glass.
  4 cups pebble ice
• Pour half of the can of soda into each glass.
  12 oz can Dr. Pepper
• Add 1 tablespoon each of vanilla syrup, cinnamon syrup, and pumpkin pie spice syrup to each glass.
  2 Tablespoons vanilla syrup, 2 Tablespoons cinnamon syrup, 2 Tablespoons pumpkin pie spice syrup
• Stir the liquids together.
• Pour 1 Tablespoon of the half-and-half into each glass and stir the beverage again.
  2 Tablespoons half-and-half
• Garnish the drinks with cinnamon sticks (optional).
  2 cinnamon sticks
• Serve the drinks immediately.

Notes

This drink does not store well. Mix and drink it immediately. 

The post Spice Spice Baby Swig Copycat Recipe appeared first on The Cozy Fork.

This Olive Oil Pumpkin Cake is moist, full of warm spices, and topped with a cinnamon-brown-butter cream cheese frosting. It’s an easy fall dessert that only takes 10 minutes to prepare. 

Top Recipe Tips

Easy fall desserts like this Olive Oil Pumpkin Cake and my Pumpkin Dump Cake are perfect to enjoy as the weather starts to cool down. Follow these simple tips to make this cake perfectly the first time you bake during the Fall season.

• Be sure to use pumpkin puree, and not pumpkin pie filling. It will alter the flavor and texture of the recipe. 
• Do not overmix the batter. Overmixing can cause the cake to become dense instead of light and fluffy.
• Watch the butter carefully as it browns. You want to remove it from the heat once it smells nutty and has golden-brown flecks to avoid burning it.

Pumpkin Olive Oil Cake Ingredients

Here is a list of the pantry staples you need to make this cake.

For the Pumpkin Cake

• All-purpose flour: Two cups give the cake structure. Spoon and level the flour rather than packing it into the measuring cup. You can substitute 1:1 gluten-free baking flour.
• Baking powder: Two teaspoons help the cake rise with the heavier pumpkin puree. Use fresh baking powder for the most reliable results.
• Baking soda: One teaspoon works with the baking powder to give the cake lift. Don’t swap it equally with baking powder, since they work differently.
• Pumpkin pie spice: 1 ½ teaspoons add classic fall spice. You can make your own with cinnamon, ginger, nutmeg, and cloves.
• Cinnamon: One teaspoon adds a little more depth to the spice flavor. Regular or Vietnamese cinnamon both work well.
• Salt: ½ teaspoon balances the sweetness and brings out the spices. Fine sea salt works in place of table salt.
• Granulated sugar: One cup provides sweetness and helps with the cake’s structure. Avoid reducing it significantly since sugar affects the finished texture.
• Brown sugar: Half a cup adds rich molasses flavor that pairs well with pumpkin and browned butter. Use light or dark brown sugar.
• Extra virgin olive oil: ¾ of a cup keeps the cake soft and rich. Choose a mild olive oil, or substitute avocado or neutral vegetable oil.
• Eggs: Three large eggs bind the batter and provide structure. Room temperature eggs mix in more easily, but cold eggs work too.
• Pumpkin puree: One 15-ounce can provides pumpkin flavor and liquid. Use plain pumpkin puree, not pumpkin pie filling. Homemade puree works too if you drain excess liquid.
• Vanilla extract: Two teaspoons round out the pumpkin and spices. Vanilla bean paste is an easy substitute.

For the Browned Butter Cream Cheese Frosting

• Cream cheese: Eight ounces form the creamy base. Full-fat, brick-style cream cheese gives the frosting the best structure.
• Butter: ⅓ cup is browned for a rich, nutty flavor. Unsalted butter gives you better control over the salt.
• Powdered sugar: Three cups sweeten and thicken the frosting. Start with a little less if you prefer a softer consistency.
• Vanilla extract: Two teaspoons add flavor. You can substitute vanilla bean paste in the same amount.
• Cinnamon: Half a teaspoon connects the frosting to the spices in the cake. Pumpkin pie spice works for a more pronounced spice flavor.
• Salt: A pinch balances the sweetness. Skip it if you use salted butter and the frosting already tastes balanced.

Recipe FAQs

Baking at Altitude Adjustments

At higher elevations, cakes can rise rapidly and then sink before their structure sets. Pumpkin cakes have an advantage since pumpkin puree contributes plenty of liquid, but a few adjustments can make the bake more reliable.

For elevations around 5,000 feet, try reducing the baking powder to about 1 ¾ teaspoons. Keep the baking soda at 1 teaspoon for the first test bake. Add 1 to 2 tablespoons of water or milk if your cakes commonly bake dry at your elevation.

Increase the oven temperature to 365°F and begin checking the cake several minutes earlier than the original baking range. Higher oven heat can help the cake structure set before it expands too much.

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Olive Oil Pumpkin Cake

This moist Olive Oil Pumpkin Cake is full of warm fall spices and topped with a cinnamon brown butter cream cheese frosting. It takes just 10 minutes to prepare!

Course Dessert

Cuisine American

Keyword cake recipe, pumpkin

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 55 minutes minutes

Servings 10 people

Calories 667kcal

Author Jess Jankowski

Equipment

• 9×13-inch baking pan
• large mixing bowl
• Stand mixer
• Small saucepan
• whisk
• Rubber spatula
• Measuring cups & spoons
• wire cooling rack

Ingredients

Cake

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 ½ teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 1 cup sugar
• ½ cup brown sugar
• ¾ cup extra virgin olive oil
• 3 large eggs
• 15 oz can pumpkin puree
• 2 teaspoons vanilla extract

Frosting

• 8 oz cream cheese softened
• ⅓ cup butter
• 3 cups powdered sugar
• 2 teaspoons vanilla extract
• ½ teaspoon cinnamon
• Pinch of salt

Instructions

Cake

• Preheat the oven to 350°F.
• Grease and flour a 9-by-13-inch baking pan, then set aside.
• Whisk the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt together in a large bowl.
  2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 ½ teaspoons pumpkin pie spice, 1 teaspoon cinnamon, ½ teaspoon salt
• In a separate bowl, mix the sugar, brown sugar, olive oil, pumpkin puree, eggs, and vanilla.
  1 cup sugar, ½ cup brown sugar, ¾ cup extra virgin olive oil, 3 large eggs, 15 oz can pumpkin puree, 2 teaspoons vanilla extract
• Slowly add the flour mixture to the wet ingredients and mix until just combined.
• Pour the batter into the prepared baking pan.
• Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool completely before frosting, about 1 hour.

Frosting

• Brown the butter in a small saucepan over medium-high heat for about 5 to 8 minutes while the cake is cooling.
  ⅓ cup butter
• Let the browned butter cool for 15 minutes.
• Add the cream cheese and cooled browned butter to the bowl of a stand mixer fitted with a paddle attachment.
  8 oz cream cheese
• Beat the mixture until it is smooth.
• Slowly add the powdered sugar to the bowl one cup at a time.
  3 cups powdered sugar
• Add the vanilla, cinnamon, and salt.
  2 teaspoons vanilla extract, ½ teaspoon cinnamon, Pinch of salt
• Mix the frosting until the ingredients are combined.
• Spread the frosting evenly over the cooled cake.
• Slice the cake and serve.

Notes

Recipe Tips

• Use pumpkin puree, not pumpkin pie filling. 
• Do not overmix the batter.
• Watch the butter carefully as it browns.

Storage Tips

• Since this cake has cream cheese frosting, store the frosted cake in the refrigerator, covered. It will keep well for about 3 to 4 days. For the best flavor and texture, take individual slices out of the refrigerator about 20 to 30 minutes before serving.
• For longer storage, freeze individual frosted slices on a parchment-lined baking sheet until the frosting is firm. Wrap each slice well and place the wrapped pieces in a freezer-safe container. Freeze for up to 2 months.
• Thaw frozen cake overnight in the refrigerator, then bring it closer to room temperature before serving.
• For make-ahead preparation, bake the cake one day before serving. Cool completely, cover the pan, and frost the next day. You can prepare the frosting ahead and refrigerate it separately. Bring it back to room temperature and mix briefly before spreading.

The post Olive Oil Pumpkin Cake with Browned Butter Frosting appeared first on The Cozy Fork.

For a cozy fall twist on a classic treat, make these Apple Cinnamon Rolls. They’re soft, gooey, and filled with warm, spiced apples.

Recipe Tips

These cinnamon rolls are soft and fluffy, just like a cinnamon roll should be. But what sets these rolls apart from the rest is the layers of buttery apples that take them to the next level. Here are my top tips for making them.

• Wait about 5 minutes for the yeast to become frothy. If it does not, start again with fresh yeast to ensure the dough rises correctly.
• Do not add the flour all at once. You may not need all of the flour, so add it gradually until the dough becomes soft and slightly tacky.
• Cook the apples just until slightly tender. They will continue cooking in the oven, so you don’t want them to become mushy.

Ingredients

Below is a list of everything you need to make these cinnamon rolls, along with a few substitution recommendations. 

• ¼ oz packet of active dry yeast: Helps the dough rise. You can use instant yeast instead; no proofing is needed. 
• 1 cup milk: Adds richness to the dough. You can use warm water instead. 
• ½ cup granulated sugar: Helps activate the yeast. 
• ⅓ cup unsalted butter: Creates a soft texture. Use salted butter as an alternative; just decrease the added salt. 
• 1 teaspoon salt: Enhances the overall flavor. 
• 2 eggs: Binds the ingredients together. 
• 4 cups of all-purpose flour: The base of the dough. 
• ⅓ cup heavy cream: The secret ingredient that makes the rolls super moist and extra rich. Use half-and-half or whole milk as a substitute. 
• 2 large Granny Smith Apples: Adds the tart taste. You can use another type of apple, like Honeycrisp or Fuji, for a less sour taste. 
• 1 Tablespoon plus 1 teaspoon cinnamon: Coats the apples in a warm spice. Use pumpkin pie spice as a substitute. 
• ½ cup plus 2 Tablespoons salted butter: Adds a rich flavor to the filling.
• 1 cup brown sugar: Creates the caramel-like filling. 
• ½ cup salted butter: Helps to create a creamy frosting. 
• 4 oz cream cheese: The tangy base of the frosting that balances the sweetness of the filling. 
• 1 ¾ cups powdered sugar: Adds a sweet flavor to the frosting that balances the cream cheese. 
• 1 teaspoon vanilla extract: Adds a warm flavor. Use almond extract as a substitution. 
• ⅛ teaspoon salt: Enhances the flavor of the frosting. Use kosher or sea salt. 
• ½ teaspoon apple pie spice: Creates a classic Fall flavor in the frosting. Some nutmeg, cinnamon, and allspice will give a similar taste. 

Baking at High Altitude Adjustments

At higher elevations, yeast dough can rise faster since lower air pressure allows gases in the dough to expand more easily. 

Check the dough earlier during both rises. Rather than waiting for an exact amount of time, move on to the next step once the dough reaches the visual cues described in the recipe.

At elevations around 5,000 feet, start checking the first rise 10 to 15 minutes early and check the second rise after about 20 minutes.

If your dough regularly feels dry at altitude, hold back a small amount of flour during mixing and add it only as needed.

For baking, start checking the center rolls at the lower end of the baking range. A thermometer inserted into the dough portion of a center roll can help confirm doneness. Aim for approximately 190°F.

Save this recipe for your next fall breakfast or holiday brunch. If you make these Apple Pie Cinnamon Rolls, leave a comment and let us know how they turned out.

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Apple Pie Filled Cinnamon Rolls

These Apple Pie Cinnamon Rolls are soft, gooey, and swirled with spiced apples. They are a cozy Fall twist on a classic treat.

Course Breakfast

Cuisine American

Keyword apples, cinnamon rolls

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Rising Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 10 minutes minutes

Servings 12 people

Calories 606kcal

Author Jenna Harrison

Equipment

• mixing bowls
• measuring cups and spoons
• whisk
• wooden spoon
• Rolling Pin
• Saucepan
• Sharp Knife
• 9×13-inch baking pan
• Electric mixer (hand or stand)
• Rubber spatula
• Cooling rack

Ingredients

DOUGH:

• 2 ¼ teaspoons active dry yeast
• 1 cup milk warmed to 90-100°F
• ½ cup granulated sugar
• ⅓ cup unsalted butter softened
• 1 teaspoon salt
• 2 large eggs
• 4 cups all-purpose flour
• ⅓ cup heavy cream

APPLE PIE FILLING:

• 2 large Granny Smith Apples diced
• 1 Tablespoon plus 1 teaspoon cinnamon
• ½ cup salted butter plus 2 tablespoons
• 1 cup brown sugar plus 1 Tablespoon

APPLE PIE CREAM CHEESE ICING

• ½ cup salted butter softened
• 4 oz cream cheese
• 1 ¾ cups powdered sugar
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• ½ teaspoon apple pie spice

Instructions

MAKE THE DOUGH:

• Warm the milk slightly. Dissolve the yeast in the warm milk. Cover with plastic wrap and let it sit for 5 minutes, or until it becomes frothy.
  2 ¼ teaspoons active dry yeast, 1 cup milk
• Combine the frothy milk and yeast mixture, sugar, butter, salt, and eggs in a large mixing bowl.
  ½ cup granulated sugar, ⅓ cup unsalted butter, 1 teaspoon salt, 2 large eggs
• Add the flour, one cup at a time, mixing until a dough forms.
  4 cups all-purpose flour
• Knead the dough for 2-5 minutes until smooth.
• Cover the dough with plastic wrap and let it rise for 1 hour.
• On a lightly floured surface, roll the dough into a 21×16-inch rectangle.

MAKE THE FILLING:

• While the dough is rising, in a medium pan over medium-high heat, add the apples, one teaspoon of cinnamon, and 2 tablespoons of butter, and cook for 4-5 minutes, until the apples are soft.
  2 large Granny Smith Apples, 1 Tablespoon plus 1 teaspoon cinnamon, ½ cup salted butter plus 2 tablespoons
• Mix in a medium bowl the softened butter, brown sugar, and one tablespoon of cinnamon.
  1 cup brown sugar plus 1 Tablespoon
• Spread the butter, cinnamon, and sugar mixture evenly over the dough, and then sprinkle the cooked apples on top.

SHAPE AND BAKE THE ROLLS:

• Starting from one of the long sides (21 inches), tightly roll the dough into a log.
• Using a sharp knife, cut the log into 12 rolls, each approximately 1 ½ inches wide.
• Place the cut rolls in the prepared baking pan.
• Cover the pan with plastic wrap and let the rolls rise for 30 minutes.
• While the rolls are rising, preheat the oven to 400°F (200°C).
• Once the rolls have risen, pour the heavy cream evenly over and around them.
  ⅓ cup heavy cream
• Bake for 20-25 minutes, or until golden brown

MAKE THE CREAM CHEESE ICING:

• While the cinnamon rolls are baking, prepare the icing.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and cream cheese until smooth and well combined.
  ½ cup salted butter, 4 oz cream cheese
• Gradually add the powdered sugar, ½ cup at a time, mixing until fully incorporated.
  1 ¾ cups powdered sugar
• Add the vanilla extract, salt, and apple pie spice, and cream, mixing until the icing is smooth and well combined.
  1 teaspoon vanilla extract, ⅛ teaspoon salt, ½ teaspoon apple pie spice

TO FINISH:

• Once the cinnamon rolls are baked, let them cool for 5 minutes.
• Spread the icing evenly over the warm cinnamon rolls before serving.

Notes

Make Ahead Instructions

• Dough: Shape the rolls in the baking pan, cover tightly, and refrigerate overnight. In the morning, let the rolls warm up and puff. Pour the heavy cream over them right before baking.
• Filling: Prepare the apple mixture, let it cool completely, and store it in a covered container in the refrigerator. Bring the filling near room temperature before spreading it over the dough.
• Icing: Keep the prepared frosting in an airtight container in the refrigerator. Let it soften at room temperature before using.

Storage and Reheating

• Refrigerator: Keep frosted rolls covered in the refrigerator for up to three days.
• Microwave: Heat individual rolls on a microwave-safe plate in short intervals until warm.
• Oven: Cover the rolls loosely and warm them at 300°F until heated through.

Freezing Instructions

• For the best results, freeze baked rolls without the cream cheese icing.
• Let the cinnamon rolls cool completely, wrap them tightly, and place them in a freezer-safe container for up to two months.
• Thaw the rolls overnight in the refrigerator, warm them in a low oven, and apply the fresh icing before serving.

Apple Pie Cinnamon Rolls Recipe FAQs

More Breakfast Recipes

• Bakery-Style Mini Chocolate Chip Muffins
• 4-ingredient Banana Pancakes
• Maple Bar Donut
• Apple Cinnamon Streusel Muffins

The post Apple Cinnamon Rolls with Cream Cheese Icing appeared first on The Cozy Fork.

Chicken Pot Pie Pasta combines cavatappi, rotisserie chicken, vegetables, and a savory herb cream sauce with crisp puff pastry croutons.

Chicken Pot Pie Pasta with Puff Pastry Croutons

This Chicken Pot Pie Pasta keeps those familiar flavors and turns them into an easy pasta dinner. Cavatappi noodles are tossed with shredded rotisserie chicken, peas, carrots, corn, and onion in a rich herb cream sauce. Instead of leaving the crust behind, a sheet of puff pastry gets brushed with seasoned butter, baked until golden, and cut into crisp little croutons.

Those puff pastry croutons make this recipe stand apart. You still get the contrast between the creamy filling and the flaky pastry. Every person can add as many crisp pieces to their bowl as they want. If you need another chicken pasta for your weekly meal plan, we have a few great options on the site.

This recipe serves six to eight people and takes about 57 minutes from start to finish. It makes a practical family dinner when you want something comforting without having to bake a traditional pie. You can also try our chicken pot pie variation if you prefer a biscuit topping. The savory flavors in this meal would be delicious with this dessert to finish off the night.

Ingredients

For the Chicken Pot Pie Pasta

• Cavatappi pasta: The curled shape works especially well with a thick cream sauce. Rotini, fusilli, penne, or medium shells can be used in its place.
• Rotisserie chicken: Using one cooked rotisserie chicken reduces prep considerably. Leftover roasted chicken or cooked chicken breasts work too. Aim for roughly 3-4 cups of shredded chicken.
• Butter: Butter cooks the vegetables and provides the fat needed for the flour thickener. Salted or unsalted butter will work. If you use salted butter, taste the finished sauce before adding more salt.
• Frozen peas and carrots: These provide classic chicken pot pie flavor without the need to peel or chop several vegetables. A frozen mixed vegetable blend is another easy option.
• Frozen corn: Corn adds a touch of sweetness that balances the savory herbs. You can leave it out or replace it with more peas and carrots.
• Yellow onion: Chopped onion creates the savory base for the sauce. White onion or shallots can take its place.
• All-purpose flour: Flour combines with the butter to thicken the chicken pot pie sauce. Give it the full two minutes of cooking time so the finished sauce does not have a raw flour flavor.
• Heavy cream: Cream gives the sauce its rich consistency. Half and half can be substituted for a slightly lighter sauce, though the finished mixture will be a little thinner.
• Chicken broth: Broth loosens the cream sauce and adds savory chicken flavor. Low-sodium broth gives you more control over the final seasoning.
• Thyme and rosemary: These herbs provide the familiar flavor associated with chicken pot pie. Dried herbs are convenient here. Fresh herbs can be used, but you will need more since fresh herbs are less concentrated.
• Garlic powder: Garlic powder distributes evenly through the sauce without adding another ingredient to chop. Fresh minced garlic can be cooked with the onion instead.
• Poultry seasoning: This adds another layer of classic roast chicken flavor to the sauce. Poultry seasoning blends vary, but sage is often prominent. If you do not have it, a small amount of dried sage works nicely.
• Salt and black pepper: These season the cream sauce. Rotisserie chicken and broth can contain quite a bit of sodium, so tasting before serving is helpful.

For the Puff Pastry Croutons

• Puff pastry: One sheet creates a flaky topping without making pastry from scratch. Keep the pastry cold until you are ready to work with it so the layers puff nicely in the oven.
• Melted butter: Brushing the pastry with melted butter helps the herbs adhere and adds more flavor to the surface. Olive oil can be used in its place.
• Garlic powder, rosemary, and thyme: Seasoning the pastry itself makes the topping feel like part of the dish rather than plain pastry added at the end. Poultry seasoning can replace the individual herbs if needed.

For Garnishing

• Parsley: Fresh parsley adds color and a fresh finish. Chives work well, too.
• Parmesan cheese: A little grated Parmesan adds salty richness at serving time. Pecorino Romano is another option.

Recipe FAQs

Save this Chicken Pot Pie Pasta for the next time comfort food is on the dinner plan. If you make it, leave a comment and share how your family liked those flaky puff pastry croutons.

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Chicken Pot Pie Pasta

Chicken pot pie pasta is made with chicken, vegetables, and cavatappi in a savory herb sauce with flaky puff pastry croutons.

Course Main Dish

Cuisine American

Keyword chicken, pasta

Prep Time 15 minutes minutes

Cook Time 42 minutes minutes

Total Time 57 minutes minutes

Servings 8 people

Calories 534kcal

Author Jenna Harrison

Equipment

• Large Pot
• Colander
• Large saucepan
• baking sheet
• Small bowl
• pastry brush
• Cutting board
• Knife
• Measuring cups & spoons
• wooden spoon

Ingredients

Chicken pot pie pasta

• 12 oz cavatappi pasta
• 1 rotisserie chicken shredded
• 5 Tablespoons butter
• 1 cup frozen peas and carrots
• 1 cup frozen corn
• ½ yellow onion chopped
• 2 Tablespoons flour
• 1 cup heavy cream
• 1 cup chicken Broth
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 teaspoon garlic powder
• ½ teaspoon poultry seasoning
• 1 teaspoon salt
• 1 teaspoon pepper

Puff Pastry Croutons

• 2 Tablespoons melted butter
• ½ teaspoon garlic powder
• ½ teaspoon rosemary
• ½ teaspoon thyme

Garnish

• Grated Parmesan Cheese
• Parsley

Instructions

Make the Puff Pastry Croutons

• Preheat the oven to 400°F. Spray a cookie sheet with nonstick spray and set the pan aside.
• Add the melted butter, garlic powder, thyme, and rosemary to a small bowl. Mix the ingredients together.
• Unroll the puff pastry onto the cookie sheet. Brush the garlic butter mixture over the pastry.
• Bake the pastry for 15 to 20 minutes or until golden brown.
• Take the baking sheet out of the oven and let the pastry cool.
• Cut the cooled pastry into crouton-sized pieces and set them aside.

Make the Chicken Pot Pie Pasta

• Cook and drain the cavatappi pasta according to the package directions.
• Melt the butter in a large saucepan over medium-high heat.
• Add the peas, carrots, corn, and onion to the pan. Let the mixture cook for about 5 minutes until the onion is translucent.
• Sprinkle the mixture with the thyme, rosemary, garlic powder, poultry seasoning, and flour. Let the seasoned vegetables cook for 2 minutes.
• Pour the heavy cream and chicken broth into the pan, then add the salt and pepper. Continue cooking for 4 to 5 minutes, until the mixture thickens.
• Add the shredded chicken and stir until combined.

Assemble the Pasta

• Place the cooked noodles in a serving dish.
• Pour the chicken pot pie mixture over the pasta.
• Garnish the dish with Parmesan cheese and parsley.
• Place the puff pastry croutons on top. Serve.

Notes

• Store: Transfer leftover pasta to an airtight container and refrigerate for 3 to 4 days. Store leftover puff pastry croutons separately, so they retain their texture.
• Reheat: Warm individual portions in the microwave or reheat the pasta in a saucepan over medium-low heat. Stir in a splash of chicken broth, cream, or milk if the sauce has thickened in the refrigerator.
• Freeze: Cream sauces can change texture after freezing and thawing, so this pasta is best served fresh or refrigerated. If you do freeze it, use a freezer-safe container and thaw it overnight in the refrigerator before reheating.
• Make-ahead: The puff pastry croutons can be baked earlier in the day and kept covered at room temperature until completely cool. The chicken can be shredded and the onion chopped ahead of time. For the best pasta texture, cook the noodles and sauce closer to serving.

The post Chicken Pot Pie Pasta appeared first on The Cozy Fork.

Make this Key Lime Trifle with pound cake, instant pudding, and fresh lime juice. You can assemble this no-bake dessert in eighteen minutes.

Key Lime Pie Trifle Ingredients

Here is everything you need to make this simple trifle.

• Prepared pound cake: You will need one 10-16-ounce pound cake cut into cubes. A bakery or frozen pound cake works well. Angel food cake can replace it for a lighter texture, or use homemade pound cake when you have some available.
• Cool Whip: One 8-ounce container is divided between the filling and the layers. Folding some into the pudding gives the filling a lighter consistency. Another frozen whipped topping works in its place. Homemade stabilized whipped cream can work too, though regular whipped cream tends to soften faster during storage.
• Graham cracker crumbs: One and one-half cups bring the graham cracker flavor that makes the dessert reminiscent of key lime pie. Buy crumbs or crush whole graham crackers. Vanilla wafer crumbs are another good choice.
• Instant cheesecake pudding mix: Two 3.4-ounce boxes form the base of the filling. Make certain you purchase instant pudding rather than cook and serve pudding. Instant vanilla pudding can be substituted, though the finished filling will have less cheesecake flavor.
• Cold milk: Three cups of cold milk activate and thicken the instant pudding. Whole or 2 percent milk gives the filling a creamy consistency. Keep the milk cold since instant pudding sets best when mixed with cold liquid.
• Fresh lime juice: One-half cup provides citrus flavor. Regular Persian limes work perfectly here, so there is no need to hunt down Key limes. Bottled Key lime juice can be used when fresh limes are unavailable.
• Lime zest: One tablespoon adds concentrated lime flavor without thinning the filling. Zest the limes before squeezing them. For a stronger citrus flavor, add another teaspoon.
• Fresh lime slices and extra zest: These make an easy garnish and signal the flavor before anyone takes the first scoop. Thin lime wedges can replace full slices if they fit your trifle bowl better.

How to make Key Lime Trifle

Make the pudding mixture, layer the ingredients, garnish, and serve. Let me show you how.

1. Mix Pudding: Whisk the 2 boxes of instant cheesecake pudding mix and 3 cups of cold milk together in a large mixing bowl until thick.
2. Flavor Filling: Stir ½ cup fresh lime juice and 1 tablespoon lime zest into the pudding mixture. Let the mixture sit for 5 minutes. Fold half of the 8-ounce container of Cool Whip into the lime filling.
   
3. Layer Base: Place half of the cubed pound cake in the bottom of a trifle bowl. Spread half of the lime filling on top of the pound cake.
4. Layer Crunch: Sprinkle half of the 1 ½ cups of graham cracker crumbs over the filling. Top the crumbs with half of the remaining Cool Whip.
   
5. Repeat Layers: Repeat the layers with the remaining pound cake, lime filling, graham cracker crumbs, and Cool Whip.
6. Garnish and Serve: Garnish the top of the dessert with fresh lime slices and extra lime zest. Serve the trifle immediately or chill it in the refrigerator until you are ready to eat.
   

Top Recipe Tips for Success

1. Use Cold Milk
   You must use cold milk to activate the instant pudding properly. Room temperature milk prevents the filling from setting.
2. Squeeze Fresh Citrus
   Using fresh limes yields the best flavor for the filling. Bottled juice lacks the sharp taste of fresh limes.
3. Chill Before Serving
   Allowing the dessert to rest in the refrigerator gives the layers time to meld together.

Pin this recipe to your favorite Pinterest board, so you have it ready for your next summer gathering. Sign up for the email newsletter to receive new dessert recipes directly in your inbox. 

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Key Lime Trifle

This Key Lime Trifle layers pound cake, creamy lime filling, graham cracker crumbs, and Cool Whip for an easy, refreshing no-bake dessert.

Course Dessert

Cuisine American

Keyword key lime, trifle

Prep Time 18 minutes minutes

Total Time 18 minutes minutes

Servings 8 people

Calories 360kcal

Author Jenna Harrison

Equipment

• large mixing bowl
• whisk
• Rubber spatula
• Measuring cups & spoons
• Cutting board
• Knife
• Citrus zester
• Trifle bowl

Ingredients

• 1 10-16 oz prepared pound cake cubed
• 8 oz container Cool Whip
• 1 ½ cups graham cracker crumbs
• (2) 3.4 oz boxes instant cheesecake pudding mix
• 3 cups cold milk
• ½ cup fresh lime juice
• 1 Tablespoon lime zest

GARNISH:

• Fresh Limes Sliced
• Lime zest

Instructions

Make the Filling

• Whisk the pudding mixes and cold milk together in a large mixing bowl until thick.
  (2) 3.4 oz boxes instant cheesecake pudding mix, 3 cups cold milk
• Stir the lime juice and lime zest into the pudding mixture.
  ½ cup fresh lime juice, 1 Tablespoon lime zest
• Let the mixture sit for 5 minutes.
• Fold half of the Cool Whip into the lime filling.
  8 oz container Cool Whip

Assemble the Trifle

• Place half of the cubed pound cake in the bottom of a trifle bowl.
  1 10-16 oz prepared pound cake
• Spread half of the lime filling on top of the pound cake.
• Sprinkle half of the graham cracker crumbs over the filling.
  1 ½ cups graham cracker crumbs
• Top the crumbs with half of the remaining Cool Whip.
• Repeat the layers with the remaining pound cake, lime filling, graham cracker crumbs, and Cool Whip.
• Garnish the top of the dessert with fresh lime slices and extra lime zest.
  Fresh Limes Sliced, Lime zest
• Serve the trifle immediately or chill it in the refrigerator until you are ready to eat.

Notes

Make ahead: Assemble the trifle several hours before serving and keep it covered in the refrigerator. The cake gradually absorbs some of the filling, giving the dessert a softer consistency. For the most distinct layers and crunchier crumbs, assemble it closer to serving time.

Refrigerator: Cover leftover Key Lime Trifle tightly and refrigerate it for up to 3 days. The graham cracker layer will become softer during storage, but the flavor will still be good.

Freezing: Freezing the assembled trifle is not recommended. Pudding and whipped topping can change consistency after freezing and thawing, and the cake can become overly soft.

Thawing: Since freezing is not recommended, thawing is not needed. 

Recipe FAQs

The post Easy Key Lime Trifle appeared first on The Cozy Fork.

Sheet Pan Key Lime Pie features a graham cracker crust and a creamy citrus filling. You can easily feed a large group with this simple dessert recipe.

Ingredients

• Graham cracker crumbs create the buttery, slightly crunchy foundation that pairs beautifully with the creamy filling. Finely crushed crumbs pack together more evenly for clean slices. Vanilla wafer crumbs can be substituted for a slightly sweeter crust.
• Granulated sugar sweetens the crust and helps it hold together as it bakes. If your graham crackers are especially sweet, you can reduce the sugar by a tablespoon or two.
• Melted butter binds the crumbs into a sturdy crust. Unsalted butter lets you control the flavor, though salted butter works well if that is what you have available.
• Fresh lime zest adds bright citrus oils directly into the crust, giving every bite extra flavor. Wash the lime thoroughly before zesting, and avoid the white pith beneath.
• Sweetened condensed milk creates the rich, creamy filling and provides the classic texture associated with key lime pie. Full-fat condensed milk produces the smoothest results.
• Egg yolks thicken the filling while creating a silky custard. Room temperature yolks blend more easily into the condensed milk.
• Fresh key lime juice gives the pie its refreshing citrus flavor. Freshly squeezed juice has a brighter taste than bottled juice. Regular Persian limes work beautifully if key limes are difficult to find. 
• Lime zest adds concentrated citrus flavor without extra liquid. A little zest goes a long way toward making the filling taste fresh.
• Vanilla extract softens the sharp citrus notes and rounds out the filling without overpowering the lime.
• Cool Whip makes an easy topping that adds lightness and balances the bright filling. Homemade whipped cream is another delicious option.
• Lime wedges and additional lime zest provide a simple garnish that makes each slice look fresh and inviting.

Recipe FAQs

Baking at High Altitude Adjustments

If you are baking above 3,500 feet, a few small adjustments will help maintain the creamy texture.

• Reduce the oven temperature to 325 degrees Fahrenheit if your oven tends to bake hot.
• Add 1 to 2 tablespoons of extra lime juice or milk if the filling appears unusually thick before baking.
• Begin checking for doneness a few minutes early since desserts can bake more quickly at higher elevations.
• Chill completely before slicing since custard-style desserts continue to firm as they cool.

Serving Ideas

This pie pairs wonderfully with fresh berries, toasted coconut, or a simple fruit salad. It is an excellent dessert for summer cookouts, Easter, Mother’s Day, baby showers, and backyard barbecues.

Leftover slices can even be frozen and enjoyed straight from the freezer for a cool summertime treat.

If you make this Sheet Pan Key Lime Pie, I would love to hear how it turned out. Leave a comment below, share your favorite topping ideas, and save this recipe for your next gathering. It is one dessert that is always ready to brighten the table.

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Sheet Pan Key Lime Pie

This Sheet Pan Key Lime Pie features a buttery graham cracker crust and a creamy lime filling. The dessert provides a bright and refreshing flavor.

Course Dessert

Cuisine American

Keyword key lime, pie, summer

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Cooling and Chilling Time 5 hours hours

Total Time 5 hours hours 45 minutes minutes

Servings 10 people

Calories 526kcal

Author Jenna Harrison

Ingredients

Crust

• 3 cups graham crackers crushed
• ½ cup granulated sugar
• ½ cup salted butter melted
• 1 key lime zested

Filling

• 28 oz sweetened condensed milk
• 5 large egg yolks
• 1 cup fresh key lime juice
• 2 Tablespoons key lime zest
• 1 teaspoon vanilla extract

Toppings

• Cool Whip optional
• Lime wedges optional
• Lime zest optional

Instructions

• Preheat the oven to 350°F.
• Spray a jelly roll pan with nonstick spray.
• Combine the crushed graham crackers, sugar, melted butter, and lime zest in a large bowl.
• Pour the graham cracker mixture into the prepared pan.
• Press the mixture down until it forms an even layer.
• Bake the crust for 8 to 10 minutes.
• Whisk the condensed milk, egg yolks, lime juice, lime zest, and vanilla extract together until smooth to make the filling.
• Pour the filling over the baked crust.
• Bake the pie for 15 to 20 minutes.
• Allow the pie to cool to room temperature for about 1 hour.
• Chill the dessert in the refrigerator for at least 4 hours.
• Slice the pie into portions.
• Top each slice with a dollop of Cool Whip, lime zest, and a lime wedge.
• Serve the pie chilled.

Notes

Storage

Store leftovers covered in the refrigerator for up to 4 days.

Freezing

Freeze individual slices or the entire pie without the topping for up to 2 months. Wrap tightly in plastic wrap, then foil, or place in an airtight container.

Thawing

Transfer the pie to the refrigerator overnight before serving.

Reheating

This dessert is served chilled and does not need reheating.

Make Ahead

This recipe is an excellent make-ahead dessert. Prepare it one day in advance and add the topping just before serving.

The post Easy Sheet Pan Key Lime Pie appeared first on The Cozy Fork.