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Winter

These cozy winter recipes will warm up even the coldest winter nights! Cuddle up on the couch with a fuzzy blanket and make these homey dishes.

Simple brown butter chocolate chip banana bread will warm up the house on a cold morning and broccoli and brie soup will warm up your tummy on a cold night!

Spicy Sopressata Pizza with Hot Honey

This is my ALL TIME FAVORITE PIZZA. I know how obnoxious all capital letters are, but that was intentional because that is how good this pizza is! I want to yell it from the rooftops! It is a sweet and spicy twist on a traditional pizza. On top of a fluffy Sicilian style crust is a thick herby tomato sauce, topped with heaps of fresh mozzarella, spicy sopressata, and fragrant basil. But the true love story begins when pizza met.... hot honey! If you have never tried hot honey, be ready to be mind blown. It's spicy and sweet; it is like candy with a kick.

My first job was at Barros Pizza! I mostly worked there to fund my ranch addiction (they have the best ranch in the whole entire world). After working the cash register for a while, I would always peek through the window to the kitchen to see pizza tossing in the air. It didn't take long for my curiosity to strike. After shifts, we would experiment with pizza toppings and flavors. Countless combinations! One night, we even made a cinnamon apple dessert pizza! If only I had discovered hot honey back then... maybe I would have consumed less ranch.

Spicy Sopressata Pizza with Hot Honey

Emma Essence
Fluffy Sicilian style crust pizza topped with spicy sopressata, fresh mozzarella, and fragrant basil drizzled in hot honey.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Dough Resting Time 5 hours
Course Dinner
Cuisine American
Servings 1 16-inch pizza

Equipment

  • 16-inch Pizza Pan

Ingredients
  

Pizza Crust

  • 2 teaspoons instant dry yeast
  • 1 tablespoon sugar
  • 1 ½ teaspoons salt
  • 1 ¾ cups warm water
  • ⅓ cup olive oil
  • 5 cups all purpose flour
  • 4 tablespoons butter melted, to brush crust before and after baking

Pizza Sauce

  • 6 ounces tomato paste
  • 15 ounces tomato sauce
  • 2 tablespoons oregano
  • 2 tablespoons fresh parsley
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt

Hot Honey

  • 1 cup honey
  • 6 dried chili peppers chopped

Pizza Toppings

  • 12 ounces fresh mozzarella drained and torn into rough chunks
  • 6-10 ounces hot sopressata
  • 10-15 fresh basil leaves
  • fresh parmesan optional

Instructions
 

Pizza Dough

  • In a bowl of a stand mixer or a large bowl, combine yeast, sugar, salt, water, olive oil, and flour.
  • Knead on low or hand knead until dough starts to come together. Continue kneading until the dough forms a soft ball, and all sides of the bowl are clean. Add more flour if needed to achieve this texture.
  • Dust a sheet pan with flour and set the dough on it. Lay a hand towel on top of the dough and rest for 5 hours.

Pizza Sauce

  • In a medium-sized bowl, mix tomato paste and tomato sauce together until smooth.
  • Add the oregano, fresh parsley, garlic powder, onion powder, salt, and pepper and mix again.
  • Set aside.

Hot Honey

  • Add honey and chopped dried chiles to the saucepan. Heat over low-medium heat to a bare simmer. Do not boil!
  • Just as the mixture starts to simmer, turn the heat down to low. Cover and cook for about 30 minutes to infuse the chiles.
  • Remove from heat and strain mixture into an airtight container.

Put it all together

  • Preheat the oven to 550F.
  • On a 16-inch pizza pan, place your dough. Gently stretch dough the size of the pan, about ¼ inch thick. Make edges of pizza dough a little thicker to form the crust.
  • Spread a layer of pizza sauce around the pizza, leaving a 1-inch border around the edge. Brush melted butter on the crust edges and sprinkle garlic powder and dried parsley.
  • Grab the fresh mozzarella, rip chunks with your hands, and place them evenly dispersed over the pizza. Followed by the spicy sopressata, and followed by the basil leaves.
  • Transfer pizza to the oven and cook for approximately 16-20 minutes or until the crust is golden and toppings are bubbly.
  • Cool for 5 minutes before serving. Brush crust with remaining melted butter. Drizzle hot honey on top and fresh parmesan.
Keyword Honey, Hot, Pizza, Sopressata, Spicy

Pumpkin Porter Irish Beef Stew

There are few things more hearty and comforting than a big pot of rich beef stew... but this pumpkin porter Irish beef stew really takes the cake! Typically, Irish stew is made with Guinness, but I chose to use pumpkin porter for some fun fall flavor. The alcohol evaporates as it simmers low and slow, and you're left with a rich deep sauce, melt in your mouth beef, waxy red potatoes, and plump carrots. 

Cooking is my love language. Cooking and eating with those you love and care for is invaluable. There is something about slow cooking food all day that is so tender and loving. The aromas fill your house and impart a special warmth, matched only by the flavor of the food. Next time you're trying to express all the gratitude and admiration you have for those you love, let the food do the talking!

Pumpkin Porter Irish Beef Stew

Emma Essence
Irish beef stew simmered low and slow in pumpkin porter for a rich deep sauce, melt in your mouth beef, waxy red potatoes, and plump carrots.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Course Dinner, entree
Cuisine Irish
Servings 6

Equipment

  • Dutch Oven

Ingredients
  

  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 2 pounds chuck roast
  • 1 yellow onion
  • 4 sprigs fresh thyme
  • 3 cloves garlic
  • 2 tablespoons flour
  • 1 ½ cups beef stock
  • 1 bottle pumpkin porter (I used Four Peaks, this can be substituted with any dark beer)
  • 3 bay leaves
  • 5 carrots chopped in large chunks
  • 1 pound baby red potatoes

Instructions
 

  • Preheat the oven to 300F.
  • Season the beef chunks generously with salt and pepper on all sides. Heat the olive oil in a large dutch oven. Brown the beef in the dutch oven on medium-high heat. Do this in batches to avoid overcrowding.
  • Remove the browned beef and set aside. Add the chopped onions and thyme. Cook on low heat for about 8 minutes until tender. Then add the minced garlic and cook for about 30 seconds until fragrant.
  • Return the browned beef to the pan and sprinkle with the flour. Toss around the beef, so it is all coated in flour. Add the beef stock. Scrape the bottom of the pan to release the brown bits.
  • Add the pumpkin porter and bay leaves. Turn up the heat to high and bring to a boil. Then cover with the lid and put it into the preheated oven for 1 hour.
  • After one hour, remove from the oven and add the carrots and potatoes. Add the remaining beef stock and stir. Cover with the lid and return to the oven to cook for another 1.5 hours.
  • Take the lid off for the last 10 minutes of cooking. Remove the thyme and bay leaves.
  • Serve warm topped with fresh parsley.
Keyword beef, Irish, Porter, Pumpkin, Stew

Pumpkin Cheesecake Ice Cream with Gingersnap Cookies

What is better than combining the best fall flavor with the best summer dessert? This pumpkin cheesecake ice cream has the best natural flavor with pumpkin puree and cream cheese with swirls of gingersnap cookies. It is the perfect comfort food for this time of year!

A container of pumpkin cheesecake ice cream with crushed gingersnap cookies on top

I absolutely hate when I fall in love with an ice cream just to discover it is a limited batch flavor! My favorite beloved pumpkin cheesecake ice cream is only available a couple months a year! Well here I am recreating the limited time pumpkin cheesecake ice cream because I am addicted and need it year round.

Good gourd! This ice cream is so delicious that you will want it year round too! I love ice cream, even in the fall and winter. And this creamy ice cream with pumpkin cheesecake flavor is just the perfect cold fall treat. The ultimate ice cream upgrade!

Typically cheesecake ice cream is known to be paired with summer berries, but the pumpkin flavor with the creamy cheesecake ice cream is a match made in heaven! It tastes like the two best fall desserts... pumpkin pie & cheesecake! It also has swirls of gingersnap cookies, for that perfect crunch in the midst of a creamy bite.

On the next cool autumn day, cozy up with a warm blanket and make yourself a heaping ice cream cone with this ice cream. Or heck, just eat the whole pint of pumpkin cheesecake ice cream yourself because you can! It is sure to be your new favorite ice cream flavor!

If you love this fall dessert, you must try my chai molasses cookies, brown butter chocolate chip banana bread, and pecan pie brownies.

Jump to:

ingredients 🧾

collage of ingredients for pumpkin cheesecake ice cream labeled with pink and white labels

Cream: You will need 2 ½ cups of heavy cream as the ice cream base.

Sugar: Just 1 ½ cups white sugar is the perfect amount of sweetness. For more of a molasses flavor, try 1 cup of white sugar and ½ cup of brown sugar.

Eggs: Eggs play a very important role in a custard base ice cream. They are the secret ingredient to make it super rich! You will need 2 eggs, egg yolks and whites. They will need to be at room temperature.

Cream cheese: 16 ounces of cream cheese is needed to give this ice cream the great taste of pumpkin cheesecake! This is 2 blocks of cream cheese. Do not use low fat cream cheese.

Pumpkin puree: You will need 1 cup of pumpkin puree. Not all pumpkin is equal when it comes to cooking and baking. My favorite pumpkin puree is Libbys, which is at most grocery stores, or organic from Trader Joes. If you can't find these pumpkin purees, I would suggest making some real pumpkin puree homemade. This can be done by blending roasted pumpkin. You will need 1 cup of pumpkin puree.

Pumpkin spice: 1 whopping tablespoon of pumpkin pie spice gives this ice cream great flavor!

Vanilla: Can't have any ice cream without good quality vanilla! I like to use vanilla bean paste, but you can also use pure vanilla extract. You only need 1 teaspoon vanilla.

Gingersnap cookies: Gingersnap cookies are swirled in the ice cream batter for crunch and taste! Also, gingersnap cookies just have that crisp smell of fall. Pumpkin cheesecake ice cream with complementary graham cracker swirl would also be delicious! Whatever cookies are your favorite can be added in this ice cream.

Find the full ingredient measurements and instructions in the recipe card below!

variations & substitutions 📖

Use whatever cookie is your favorite in this pumpkin ice cream! If you are not a fan of gingersnap cookies, try whatever cookie is your favorite. Some good options are graham crackers, golden oreos, or maple cookies. You can even make my almond oatmeal chocolate chip cookies or salted caramel cookies and crush those for on top!

Do not substitute any of the dairy ingredients with a low-fat option. Ice cream relies on the fat in the dairy to make the creamy and luscious texture. If you substitute for a low fat option, you could have a icy gritty ice cream.

tips & tricks 👩🏻‍🍳

Don't skip chilling the base of the ice cream. For the best possible ice cream that is creamy and not icy, you can not skip chilling the base of the ice cream!

If you are using an ice cream maker that comes with a freezer bowl, make sure the bowl is fully frozen and moving before adding in the ice cream base. The ice cream bowl needs to be frozen before churning. It is also important that you have the bowl moving before adding the base in. If you just add the ice cream mixture into the frozen bowl without it moving, it will seize into a large chunk immediately upon contact.

step by step instructions 🔪

Four pictures showing steps 1 through 4 of how to make pumpkin cheesecake ice cream

Step #1 - Add the ingredients for the ice cream base. In a large bowl, add the 1 ½ cups of the heavy cream, sugar, pumpkin puree, pumpkin pie spice, and eggs (image 1).

Step #2 - Combine the base. Using a whisk, mix all the ingredients together until smooth and incorporated (image 2).

Step #3 - Simmer the base. Pour into a large saucepan over low heat. While constantly whisking, bring the mixture to a simmer (image 3). As soon as it begins to simmer, remove from the heat.

Step #4 - Strain the mixture. Strain the custard base through a fine mesh sieve (image 4). To ensure the mixture is super smooth, run the mixture through a cheesecloth or a mesh sieve multiple times. Set custard base aside.

Four pictures showing steps 5 through 8 of how to make pumpkin cheesecake ice cream

Step # 5 - Add the cream cheese to a bowl. In a large bowl or the bowl of your stand mixer, add the cream cheese (image 5). Make sure it is room temperature so it can properly whip.

Step #6 - Whip the cream cheese. Using a hand mixer or the whisk attachment in a stand mixer, beat cream cheese until soft and fluffy (image 6). It should look a little thicker than whipped cream but still be super creamy and light.

Step #7 - Add half of the custard base. In the bowl with the cream cheese, carefully & slowly pour in half of the ice cream base mixture (image 7).

Step #8 - Begin to combine the cream cheese and base mixture. Mix the whipped cream cheese and ice cream base together until just combined (image 8).

Four pictures showing steps 9 through 12 of how to make pumpkin cheesecake ice cream

Step #9 - Add the remaining half of the custard base. Carefully & slowly pour in the last half of the ice cream base mixture (image 9).

Step #10 - Finish combining the cream cheese and base mixture. Mix the whipped cream cheese and ice cream base together until there are no streaks and all ingredients are well combined (image 10).

Step #11 - Chill. Cover the bowl tightly with plastic wrap, having it touch the top of the mixture. Chill in the fridge for at least 4-5 hours or up to overnight (image 11).

Step #12 - Add final ingredients. Once the mixture is chilled, add in the remaining 1 cup of heavy cream and vanilla bean paste (image 12).

Four pictures showing steps 13 through 16 of how to make pumpkin cheesecake ice cream

Step #13 - Churn the ice cream. Using your freezer bowl ice cream maker, churn according to manufacturer instructions (image 13). You can use a freezer bowl attachment for your stand mixer for this step or your favorite ice cream maker.

Step #14 - Check consistency. The ice cream will be finished churning when it looks like a thick soft serve ice cream (image 14). It should not be runny. It should be thick and super creamy.

Step #15 - Layers of ice cream. Pour ⅓ of the churned ice cream into a freezer safe container, then sprinkle a layer of crushed cookies (image 15). Repeat this 3 times until all of the ice cream and cookies are layered in the container.

Step #16 - Top and freeze. Top lots of gingersnap cookies on top (image 16). Tightly cover with plastic wrap making sure the wrap is touching the top of the ice cream. Freeze for 3-4 hours until chilled and frozen. Enjoy a scoop of pumpkin cheesecake ice cream in a bowl or cone!

serving suggestions 🍽️

Serve pumpkin cheesecake-flavored ice cream cold in a waffle cone or bowl with extra gingersnap cookies on top.

For more fall dessert recipes, try apple hand pies with puff pastry, orange chocolate fudge loaf cake, or apple crumble tartlets.

This ice cream goes amazingly on top of pumpkin cookies, cinnamon rolls, apple crumb tart, or alongside a pumpkin espresso martini.

Pumpkin Cheesecake ice cream being leaned against a pumpkin in an ice cream cone

storage instructions 🫙

The best possible way to store premium homemade ice cream is in an airtight container. Place a piece of plastic wrap over the top of the ice cream before sealing the lid so ice crystals don't form on top. You can also store in a loaf pan with plastic wrap on top of the ice cream.

Homemade ice cream lasts in the freezer for about 2 weeks before becoming freezer burnt.

faq's ❓

What should my ice cream look like after churning?

After the ice cream is churned, it should be the consistency of soft serve ice cream. If you continue to churn ice cream until it looks solidified like "normal" ice cream, you'll be over churning it.

How long does ice cream take to be set?

Ice cream can take 3-4 hours to fully set.

Why does my ice cream look icy?

Ice cream becomes icy when the exterior is exposed to air for a long period. This creates the surface to begin to refreeze and form crunchy unappetizing crystals on top. To avoid this from happening to your ice cream, always press plastic wrap on the surface before storing.

other fall dessert recipes

It warms me up to see you make my recipes! Tag me on instagram @essenceeats so I can see your remakes. If you made this recipe, I would love to hear your thoughts in the comment section below. Also, please leave a star rating while you're there ☆

recipe 📋

Yield: 4 pints of ice cream

Pumpkin Cheesecake Ice Cream

Container of pumpkin cheesecake ice cream with scoops of ice cream on top and gingersnap cookies

This pumpkin cheesecake ice cream has the best natural flavor with pumpkin puree and cream cheese with swirls of gingersnap cookies. It is the perfect comfort food for this time of year!

Prep Time 20 minutes
Cook Time 5 minutes
Total Chill Time 9 hours
Total Time 9 hours 25 minutes

Ingredients

  • 2 ½ cups heavy cream (divided)
  • 1 ½ cups white sugar
  • 2 eggs
  • 16 ounces cream cheese (full fat)
  • 1 cup pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla bean paste
  • 10 gingersnap cookies (crushed)

Instructions

  1. In a large bowl, whisk together the 1 ½ cups of the heavy cream, sugar, pumpkin puree, pumpkin pie spice, and eggs.
  2. Pour into a large heavy saucepan over low heat. While constantly whisking, bring the mixture to a simmer. As soon as it begins to simmer, remove from the heat.
  3. Strain the custard base through a fine mesh sieve. To ensure the mixture is super smooth, run the mixture through a cheesecloth or a mesh sieve multiple times. Set custard base aside.
  4. In a separate large bowl using a hand mixer or in the large bowl of your stand mixer, beat cream cheese until soft and fluffy. It should look a little thicker than whipped cream but still be super creamy and light.
  5. In the bowl with the cream cheese, while beating, carefully & slowly pour in the cream mixture.
  6. Cover the bowl tightly with plastic wrap, having it touch the top of the mixture. Chill in the fridge for at least 4-5 hours or up to overnight.
  7. Once the mixture is chilled, add in the remaining 1 cup of heavy cream and vanilla bean paste.
  8. Using your freezer bowl ice cream maker, churn according to manufacturer instructions. The ice cream will be finished churning when it looks like a thick soft serve ice cream.
  9. Pour ⅓ of the churned ice cream into a freezer safe container, then sprinkle a layer of crushed cookies. Repeat this 3 times until all of the ice cream and cookies are layered in the container. Tightly cover with plastic wrap making sure the wrap is touching the top of the ice cream. Freeze for 3-4 hours until chilled and frozen.

Notes

Storage Instructions:

The best possible way to store premium homemade ice cream is in an airtight container. Place a piece of plastic wrap over the top of the ice cream before sealing the lid so ice crystals don't form on top. You can also store in a loaf pan with plastic wrap on top of the ice cream.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 532Total Fat: 39gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 150mgSodium: 210mgCarbohydrates: 42gFiber: 1gSugar: 36gProtein: 6g

All nutrition facts are estimations. Please see a physician for any health-related inquiries.

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© Emma Essence
Cuisine: American / Category: Desserts

Spinach and Pumpkin Lasagna

The ultimate comfort food but make it fall! This spinach and pumpkin lasagna has layers of mozzarella & gruyere cheese, creamy pumpkin alfredo sauce, and sautéed spinach. This recipe takes lasagna to a whole new level.

Spinach lasagna in a big dish with a serving spatula

Nothing says comfort like a heaping serving of homemade lasagna! This pumpkin spinach lasagna is the epitome of fall comfort food.

The pumpkin alfredo sauce is savory & creamy with cheesy pumpkin flavor! It so delicious, you will want to start putting it on everything. The parmesan cheese balances out the sweet pumpkin puree, and with butter & cream it is so rich!

This pumpkin lasagna would be perfect for a cozy fall night or autumn dinner party! Everyone who tries it loves it! It will make you feel warm from the inside out.

ingredients

labeled spinach lasagna ingredients

pumpkin alfredo sauce

Butter: You will need 3 tablespoons of salted high quality butter. My favorite is Kerrygold.

Garlic: Can't have alfredo without lots of garlic. You will need 5 cloves of fresh garlic minced.

Pumpkin puree: The base of this pumpkin alfredo sauce is real pumpkin puree. Not all pumpkin is equal when it comes to cooking and baking. My favorite pumpkin puree is Libbys or organic from Trader Joes. If you can't find these pumpkin purees, I would suggest making some pumpkin puree homemade. This can be done by blending roasted pumpkin. You will need 1 cup of pumpkin puree.

Heavy cream: 2 cups of heavy cream make this alfredo sauce so rich and luscious.

Parmesan cheese: I love the sharpness the parmesan cheese adds to this sweet pumpkin sauce. You will need 1 cup freshly grated cheese.

Nutmeg: Just a pinch of nutmeg to enhance the pumpkin flavor!

spinach and pumpkin lasagna

Lasagna noodles: You will need 1 package of no boil lasagna noodles. I prefer no boil noodles because they tend to be more delicate than regular lasagna noodles, which compliments this vegetable based lasagna better. You will know if the package of lasagna sheets you buy do not need to be boiled, if it says oven ready.

Butter: You will need just 2 tablespoons of salted high quality butter to saute the vegetables.

Onion: 1 medium yellow onion is added to the spinach for texture and taste. Make sure it is finely chopped so you don't get big chunks of onion in your lasagna bite.

Garlic: 4 cloves of minced garlic are added to the spinach mixture.

Red pepper flakes: You will need ½ teaspoon of red pepper flakes. This gives the lasagna a mild but nice heat. You can also you cayenne pepper.

Spinach: The spinach is a very important aspect of this lasagna recipe since the "meaty" part of the lasagna is spinach. This recipe calls for 1 pound fresh spinach. The grocery store typically sells baby spinach in a large 1 pound containter, which would be perfect for this recipe. Don't use frozen spinach because it has too much water content and will make for a runny lasagna.

Sage: Fresh sage adds an earthy & bright flavor to the spinach mixture. You will need 1 bunch or about 10 leaves of fresh sage.

Cheese: This spinach and pumpkin lasagna has a blend of mozzarella and gruyere cheese. The meltiest cheeses! Mozzarella we all know & love and is in a traditional lasagne. I added gruyere because it is my favorite cheese! It becomes so creamy when melted and has a mild sharp flavor. Think of parmesan but melts like mozzarella! This cheese combo makes for the most ooey gooey lasagna.

piece of pumpkin lasagna

variations & substitutions

Add meat! If you are not vegetarian and want this meal to have meat, simply add it as a layer! My favorite meat to add to this lasagna is hot italian sausage. Just be sure to drain the excess oils before adding it on top of the spinach layer.

Try butternut squash instead. If you're not a pumpkin lover, the pumpkin alfredo sauce can be turned into a butternut squash alfredo sauce. Simply replace the 1 cup of pumpkin puree with butternut squash puree.

tips & tricks

Assemble with care. I know after making all the components you just want to get to assembling, but be sure to thoughtfully layer the lasagna. Add that little sauce at the bottom so the noodles don't stick. Be aware of how much of each component you have so you don't have uneven layers or run out of an ingredient. Trim ends of noodles if needed to perfectly fit the baking dish. Add a lot of sauce and cheese on top to pull the lasagna all together

Do not use pre shredded cheese! Just don't do it. Cheese if the most important ingredient in this lasagna so you want it to be melty and delicious! To get the best cheesy lasagna, shred the cheese yourself. Also, purchase the good stuff! You will never regret buying the high quality ingredient!

step by step instructions

pumpkin alfredo sauce

1. Melt butter & add garlic. In a large saucepan on medium heat, melt the 2 tablespoon butter. Once the butter is melted, add the minced garlic. Cook for about 30 seconds until fragrant.

Butter and garlic in sauce pan
Butter and garlic sauteed
Pumpkin puree added to alfredo sauce
Pumpkin puree and heavy cream added

2. Add the creams. Whisk in the pumpkin puree and heavy cream. Bring the mixture to a simmer and then add the freshly grated parmesan cheese. Stir until the cheese melts and sauce thickens, about 5 minutes.

smooth pumpkin alfredo sauce
Simmering pumpkin alfredo sauce
seasonings being added to pumpkin sauce
Final pumpkin alfredo sauce

3. Set aside. Then remove the sauce from the heat and set aside. Taste the sauce to see if you would like to add any salt or black pepper.

spinach mixture

1. Heat & melt butter. In a large skillet over medium-high heat, melt the butter.

2. Add onion & garlic. Add the diced onion and saute until softened, about 4-5 minutes. Then add the minced garlic and saute until fragrant.

Onion in large sauce pan
Onion being softened
onion garlic and sage in large saucepan
Garlic and chopped sage added to saucepan

3. Wilt spinach. In the large skillet with the onion and garlic, in batches, add the spinach. Cover the pan with the lid and allow the spinach to wilt for about 5 minutes until soft. Repeat this step until all of the spinach has been added and wilted. Be sure to scrape the bottom of the pan in between batches and add a sprinkle of olive oil if the spinach is looking dry or becoming burnt. Add the red pepper flakes.

Wilted spinach in pan
First batch of spinach being wilted
Spinach and onion in pan
Wilted spinach incorporated with the onion mixture
fresh spinach in large saucepan
Second batch of spinach added
Wilted spinach and spices in onion mixture
Completed spinach mixture

4. Set aside. Remove from the heat and set aside.

pumpkin spinach lasagna

1. Mix the cheeses. In a large bowl combine the shredded mozzarella and shredded gruyere. Mix around until the cheeses are evenly dispersed.

2. Prep your casserole dish. The size of your lasagne dish depends on the size of your noodles. You want the noodles to touch the top and bottom of the dish. I have found an 8x11 pan works best. Rub the bottom of the baking dish in softened butter or nonstick cooking spray. This isn't mandatory, but I have found that it makes it easier when cutting and serving the lasagna.

3. Pumpkin layer. The first layer of the lasagna is the layer of pumpkin sauce. In the bottom of the baking dish, add about 1 cup pumpkin sauce. Spread around until even.

4. Noodle layer. On top of the pumpkin layer, add the long strips of pasta noodles. Be sure to not overlap the noodles. The edges of noodles should touch the edges of the baking dish. If needed, trim pasta to perfectly fit into the casserole dish both width and length wise.

sauce layer in baking dish
Pumpkin alfredo sauce layer
Noodle layer in baking dish
Lasagna noodle layer

5. Spinach layer. On top of the noodles, add a hearty layer of the spinach mixture. Spread it around so it is evenly dispersed.

6. Cheese layer. On top of the spinach, generously sprinkle some cheese. Try to have it be as evenly dispersed as possible.

spinach layer of lasagna
Spinach mixture layer
cheese layer of lasagna
Cheese layer

7. Repeat all layers. Repeat all of these layers in this order until all ingredients are used up. First pour some pumpkin alfredo sauce, lay pasta sheets, place spinach, and sprinkle cheese! End the top of lasagna with the remaining pumpkin sauce and cheese.

8. Bake! Lastly, bake the pumpkin lasagna! Preheat your oven to 375F. Bake the lasagna covered for 35 minutes and uncovered for 15-20 minutes. The top of the lasagna should be bubbly and golden brown.

pre baked spinach lasagna
Fully assembled lasagna pre baked
pumpkin lasagna after being baked
Final spinach and pumpkin lasagna

serving suggestions

Serve this spinach and pumpkin lasagna warm in a small bowl with extra cheese sprinkled on top.

For more fall recipes try, brie mac and cheese, butternut squash tomato soup, or fried chicken mac and cheese.

storage & reheating

For leftover lasagna, first bring to room temperature. Next cover the baking dish in plastic wrap and then aluminum foil. If wanting to save just a couple servings of the lasagna, store in an airtight container. Lasagna will stay good in the fridge for 5 days.

It is best to freeze the lasagna after it it has been assembled but before it has been baked. Simply assemble, let cool down completely, wrap in plastic wrap, and then foil. Lasagna will stay good in the freeze for up to 4 months. When ready to eat, let frozen lasagna defrost in the fridge overnight. Then while the oven preheats to 375F, let the lasagna sit on the counter to come to room temperature. Remove the plastic wrap and foil. Then cover in new foil and bake covered for 60 minutes and uncovered for 10 minutes.

To reheat already baked lasagna, cover in foil and bake for 30 minutes until bubbling. Then uncover and bake an additional 10 minutes until golden brown. To heat stored lasagna that has not yet been baked, follow standard cooking instructions.

Cheesy baked lasagna

faq's

Why is my lasagna watery?

  • If your lasagna is watery, this is due to excess liquid in the spinach. When wilting the spinach in batches, ensure all of the water is evaporated before adding the next batch. If you add water filled spinach to the lasagna, the lasagna could be watery or more wet than you prefer.

Why are my no boil lasagna noodles hard?

  • If you are experiencing hard lasagna noodles, this is due to the noodles not being completely covered in sauce. Noodles that are not covered in sauce with crisp up and become crunchy. Be sure when you add the sauce layer you smooth it around so there is sauce all over the noodles.

Why is my alfredo sauce gritty?

  • A gritty alfredo sauce can occur for two reasons. 1. Don't use pre shredded cheese. Pre shredded cheese is covered in preservatives that prevent it from fully melting. This can make the sauce texture gritty and not smooth. 2. Don't overcook the sauce. Alfredo sauce is a cream & cheese based sauce so it should just be cooked until the cheese is melted and combined. If you continue to cook the sauce past its melting point, the cheese will begin to separate from the cream and result in a separated grainy sauce.

how to video

It warms me up to see you make my recipes! Tag me on instagram @essenceeats so I can see your remakes ♡

If you made this recipe, I would love to hear your thoughts in the comment section below. Also, please leave a star rating while you're there ☆

recipe

Yield: 10 servings

Spinach and Pumpkin Lasagna

piece of pumpkin lasagna

The ultimate comfort food but make it fall! This spinach and pumpkin lasagna has layers of mozzarella & gruyere cheese, creamy pumpkin alfredo sauce, and sautéed spinach. This recipe takes lasagna to a whole new level.

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes

Ingredients

Pumpkin Alfredo Sauce

  • 3 tablespoons salted high quality butter
  • 5 cloves garlic (minced)
  • 1 cup pumpkin puree
  • 2 cups heavy cream
  • 1 cup parmesan cheese (grated)
  • Pinch of nutmeg

Spinach Mixture

  • 2 tablespoons salted high quality butter
  • 1 yellow onion (diced)
  • 4 cloves garlic (minced)
  • ¼ teaspoon red pepper flakes
  • 1 pound fresh baby spinach
  • 1 bunch sage (about 10 leaves, finely chopped)

Spinach Pumpkin Lasagna

  • 1 box oven ready no boil lasagna noodles
  • 1 pound fresh mozzarella cheese (shredded)
  • 5 ounces gruyere cheese (shredded)

Instructions

Pumpkin Alfredo Sauce

1. In a large saucepan on medium heat, melt the 2 tablespoon butter. Once the butter is melted, add the minced garlic. Cook for about 30 seconds until fragrant.

2. Whisk in the pumpkin puree and heavy cream. Bring the mixture to a simmer and then add the freshly grated parmesan cheese. Stir until the cheese melts and sauce thickens, about 5 minutes.

3. Then remove the sauce from the heat and set aside. Taste the sauce to see if you would like to add any salt or black pepper.

Spinach Mixture

1. In a large skillet over medium-high heat, melt the butter.

2. Add the diced onion and saute until softened, about 4-5 minutes. Then add the minced garlic and saute until fragrant.

3. In the large skillet with the onion and garlic, in batches, add the spinach. Cover the pan with the lid and allow the spinach to wilt for about 5 minutes until soft. Repeat this step until all of the spinach has been added and wilted. Be sure to scrape the bottom of the pan in between batches and add a sprinkle of olive oil if the spinach is looking dry or becoming burnt. Add the red pepper flakes.

4. Remove from the heat and set aside.

Spinach and Pumpkin Lasagna

1. In a large bowl combine the shredded mozzarella and shredded gruyere. Mix around until the cheeses are evenly dispersed.

2. Pick what size baking dish best suits the width and length of your noodles. 8x11 usually works best for me. Grease baking dish with butter.

3. In the bottom of the baking dish, add about 1 cup pumpkin sauce. Spread around until even. Then place 3-4 lasagna noodles depending on the size of your pan. Next add a layer of the spinach mixture. Lastly sprinkle some of the cheese on top.

4. Repeat all of these layers in this order until all ingredients are used up. First pour some pumpkin alfredo sauce, lay pasta sheets, place spinach, and sprinkle cheese! End the top of lasagna with the remaining pumpkin sauce and cheese.

5. Lastly, bake the pumpkin lasagna! Preheat your oven to 375F. Bake the lasagna covered for 35 minutes and uncovered for 15-20 minutes. The top of the lasagna should be bubbly and golden brown.

Notes

Storage Instructions:

For leftover lasagna, first bring to room temperature. Next cover the baking dish in plastic wrap and then aluminum foil. If wanting to save just a couple servings of the lasagna, store in an airtight container. Lasagna will stay good in the fridge for 5 days.

Freezing Instructions:

It is best to freeze the lasagna after it it has been assembled but before it has been baked. Simply assemble, let cool down completely, wrap in plastic wrap, and then foil. Lasagna will stay good in the freeze for up to 4 months. When ready to eat, let frozen lasagna defrost in the fridge overnight. Then while the oven preheats to 375F, let the lasagna sit on the counter to come to room temperature. Remove the plastic wrap and foil. Then cover in new foil and bake covered for 60 minutes and uncovered for 10 minutes.

Reheating Instructions:

To reheat already baked lasagna, cover in foil and bake for 30 minutes until bubbling. Then uncover and bake an additional 10 minutes until golden brown. To heat stored lasagna that has not yet been baked, follow standard cooking instructions.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 455Total Fat: 37gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 120mgSodium: 635mgCarbohydrates: 11gFiber: 2gSugar: 3gProtein: 21g

All nutrition facts are estimations. Please see a physician for any health-related inquiries.

Did you make this recipe?

Tag @essenceeats & #essenceeater in your post and stories on Instagram!

© Emma Essence
Cuisine: American / Category: Dinner

Fried Chicken Mac and Cheese

This fried chicken mac and cheese is so cheesy and full of flavor! Both the crispy fried chicken and creamy cheddar cheese sauce are seasoned with spices and herbs for a blast of flavor! This would be the perfect side dish for any holiday or the showstopper dish at a potluck!

Large casserole dish filled with fried chicken mac and cheese topped with fresh herbs

I'm back at it again with another mac and cheese recipe! Mac and cheese is just so cozy and the ultimate comfort food. I love how many different renditions of it there are! I thought of this fried chicken mac and cheese and knew I had to share the recipe with you all!

The base of this recipe is a super creamy & cheesy, sharp cheddar and American cheese sauce. This is one of those mac and cheese that when you scoop a spoonful, the sauce is so luscious that it looks like a fountain of cheese deliciousness!

Layered within the mac and cheese is the best southern fried chicken! It is cut into chunks prior to frying to ensure all sides are crispy! The homemade flavor seasoning is what makes this fried chicken so delicious. We don't do bland fried chicken here! It is generously seasoned for impactful flavor!

The super crispy fried chicken with the ultimate cheesy mac and cheese is just a match made in heaven. Next time you want mac and cheese for a party, holiday, or just because it's your favorite meal, try this fried mac and cheese instead and your world will be changed!

If you love a cheesy side dish, you must try my broccoli and brie soup, smoked gouda au gratin potatoes, and baked goat cheese dip with roasted figs.

Jump to:

ingredients 🥘

cheddar mac & cheese

Pasta noodles: You will need 16 ounces of pasta noodles for this mac and cheese recipe. I like to use large elbow noodles, but you can use whatever pasta noodle is your favorite!

Butter: ½ cup of unsalted butter is needed for the mac and cheese. Be sure to use a high quality butter. My favorite is Kerrygold.

Flour: You will need ¼ cup plus 2 tablespoons of all purpose flour for the roux in this creamy mac and cheese.

Milk: The base of this cheese sauce is milk. You will need 5 cups of milk. Be sure to use whole milk. Whole milk has a higher fat content than other milks, making for the most optimal creamy sauce.

Cheese: So this mac and cheese is a blend of sharp yellow cheddar cheese and American cheese. Be sure to buy the blocks of cheese and shred it yourself for best results. The pre-shredded cheeses are covered in preservatives and prevents them from melting completely. For the American cheese in this recipe, yes I mean like Kraft slices. You can use any brand is your favorite but the American cheese is a very important component in the cheese sauce. It has an extremely low melting point which is why it incorporates so well & makes the sauce oh so creamy!

Seasoning: To season the cheese sauce, we use 2 teaspoons of sea salt and 1 teaspoon of black pepper. Just like every mac and cheese recipe, it is important to taste your sauce before adding the noodles to make sure it has the perfect amount of salt & pepper for your taste.

southern fried chicken

Chicken thighs: You will need 4 skinless boneless chicken thighs for the southern fried chicken. Chicken thighs are more flavorful and juicy than chicken breast. The chicken will need to be cut into chunks prior to breading and frying so that every piece of chicken is friend and crispy.

Oil: Vegetable oil is needed for frying the chicken. You can also use avocado oil, soybean oil, canola oil, or any oil with a high smoke point for frying.

Seasoning: The best part of fried chicken is the seasoning! This is the part which adds all the flavor & love and makes the chicken shine! That being said, we don't do bland fried chicken here. We want seasonings to go into every aspect of the fried chicken (Buttermilk mixture, flour mixture, and chicken itself)! You will need kosher salt, black pepper, garlic powder, dried mustard, paprika, parlsey, onion powder, cayenne pepper, and sage.

Buttermilk: You will need 2 cups of buttermilk for the base of the wet mixture for the fried chicken. Buttermilk helps tenderize the chicken and allows for the flour mixture to stick to the chicken when dredging it.

Flour: The base of the flour mixture is good ol' all purpose flour. All purpose flour gives a golden brown coating and it a neutral flavor. You will need 2 cups of flour.

Baking powder: Just 1 tablespoon of baking powder aids in the browning of the fried chicken. The addition of the baking powder in the dry mixture makes the chicken extra crispy!

A large spoonful of cheesy fried chicken mac and cheese

variations & substitutions 📖

Use whatever pasta noodle you love! I use different noodles for different mac and cheese recipes for no reason other than I feel like it. Like in my brie mac and cheese, I use a wide rigatoni because it feels more traditional. For this fried chicken mac and cheese, I used large elbow since it feels playful yet classic. You can also use rigatoni pasta, penne pasta, or even cavatappi pasta. Just adjust the cooking time to the package instructions.

If you don't have whole milk on hand, you can also use heavy cream. The heavy cream has higher fat content than whole milk and is thicker, so if you do substitute, you can do it 1:1 for a thicker sauce. Or you can dilute it by adding ¼ cup water for every 1 cup heavy cream. For the diluted method, that would be 4 cups of heavy cream and 1 cup water for this mac and cheese.

tips & tricks 👩🏻‍🍳

Do not get pre-shredded cheeses! Just trust me on this. Pre-shredded cheeses are covered in preservatives that make the cheese not as melty. If you want an ooey gooey cheesy sauce, buy the block of cheese and shred it yourself. It is so worth the extra effort!

Fry the chicken in hot oil. If the frying oil isn't hot enough, the chicken will get oil logged and soggy. The perfect temperature to fry chicken at is 375 degrees. You can detect this by using a frying thermometer. Also, keep in mind that adding the chicken lowers the oil temperature so be sure to compensate in the temperature after adding each batch of coated chicken.

step by step instructions 🔪

Prior to starting the process, have all of your stations prepped and ready to go. In a large frying pan, pour all of your oil, place the thermometer in the oil, and clip it to the side of the pan. On a large sheet pan, lay paper towels and then on top of the paper towels place a wire rack. Get your tongs out that you will use for frying. Have a kitchen towel near or on you for any oil spills. Preheat your oven to 400F. Butter a casserole dish. Bring a large pot of water to a boil over medium-high heat.

4 pictures showing the first 4 steps of making fried chicken mac and cheese

Step #1 - Prepare chicken marinade. Season both sides of the chicken thighs in salt and pepper. In a large bowl, combine the buttermilk, garlic powder, dried mustard, paprika, and sage (image 1).

Step #2 - Combine the chicken and marinade. Then add the chopped chicken and toss to coat every piece of chicken (image 2). Cover and marinate in the fridge for at least an hour and up to overnight. The longer the chicken marinates the more tender the chicken will be.

Step #3 - Prepare fried chicken dry mixture. In a shallow bowl or dish, add the flour, baking powder, salt, garlic powder, paprika, parsley, onion powder, and cayenne (image 3).

Step #4 - Combine the dry mixture. Using a whisk or fork, combine all of the seasonings and dry ingredients together (image 4). This will be the dry base of the fried chicken. Set it aside.

4 pictures showing steps 5-8 of making fried chicken mac and cheese

Step #5 - Prepare to fry the chicken. From left to right have your bowl of buttermilk chicken, dry mixture, frying oil pan, and cooling rack. Heat up your oil in the large saucepan to 375 degrees. While that heats, place your buttermilk soaked chicken pieces in the dry mixture to thoroughly coat. Try to not have any remaining wet spots on the chicken, have it completely coated in the flour mixture. Then carefully place each piece in the hot oil, making sure there is space around each piece of chicken (image 5). Don't have any of the chicken touching!

Step #6 - Finish frying the chicken. Turn as necessary until cooked through and golden brown, about 5-8 minutes (image 6). The internal temperature of the chicken should be 165 when done. Do this in as many batches as needed to ensure that none of the chicken ever touch in the frying pan. Once the chicken are fried, place on the cooling rack to drain the excess oil.

Step #7 - Boil noodles and begin preparing cheese sauce. Cook your noodles until al dente according to your noodle's package instructions. In a large saucepan over medium heat, melt the 8 tablespoons butter. While constantly whisking, add the flour a bit at a time to thicken the butter mixture (image 7). This is your roux. It should be smooth like a thick paste.

Step #8 - Finish cheese sauce. Reduce to low heat and while still whisking, carefully pour in the room temperature milk until everything is fully mixed. Let simmer for 5 minutes until the base of the sauce has thickened a bit. Once the base of the sauce is completely incorporated and thick, add all but ¼ cup of the cheddar cheese, a handful at a time (image 8). Then add the American cheese and whisk whisk whisk until smooth! Then remove from heat and add the salt & pepper. Taste before moving onto the next step to ensure the sauce is seasoned to your liking. Then pour the cheese into an extra large mixing bowl.

4 pictures showing steps 9 through 12 of making fried chicken mac and cheese

Step #9 - Layer 1. Add the drained pasta into the cheese bowl. Gently toss to have all the noodles coated. In your buttered casserole dish, place half of the mac and cheese (image 9).

Step #10 - Layer 2. Then add half of the fried chicken chunks. Try to evenly disperse and spread out the fried chicken (image 10).

Step #11 - Layer 3. Add the remaining half of mac and cheese (image 11). Using a silicone spatula, gently press and spread the noodles to fill in any gaps underneath.

Step #12 - Layer 4. Add the remaining fried chicken on top of the mac and cheese (image 12). Sprinkle the remaining cheddar cheese on top. Bake uncovered for 10-15 minutes.

serving suggestions 🍽️

Serve this fried chicken mac and cheese while warm in a big bowl.

For more side dishes try fondant sweet potatoes, lawrys creamed corn, and rustic ratatouille.

To complete your southern meal, pair with collard greens, green beans, and buttermilk biscuits.

storage & reheating ⏲️

Store leftover brie mac in an airtight container in the fridge for 3-5 days.

Leftover mac and cheese can be reheated in the microwave or oven. To reheat a single serving of mac and cheese, simple place in an oven safe bowl and microwave for 1 minute. If wanting to reheat the whole mac and cheese dish, cover the baking dish with aluminum foil and bake for 20 minutes at 350F.

If you have extra fried chicken leftover, you can toss them in your favorite sauce and serve them as a boneless chicken wing! They will pair perfectly alongside my hot honey lemon pepper chicken wings and apple cider brined chicken wings.

faq's ❓

Why is my fried chicken soggy?

If your fried chicken is soggy, it is most likely due to the cooling process. Be sure to let your fried chicken cool on a wire rack and not directly on paper towels. The paper towels will absorb some of the oil but not all of it and if your fried chicken is sitting in that, it will steam and become oily & soggy. After all the hard work of making perfectly crispy fried chicken, be sure to just cool them correctly to keep their crispiness.

Why is my chicken not cooking in the middle?

The first thing to check if your chicken is not cooking through, is if your frying oil is at the correct temperature. The best temperature to fry chicken at is 375 degrees. If your frying oil is at 375 degrees and your chicken is still not cooking in the middle, be sure not to overcrowd the pan. To get the chicken crispy and fully cooked, it needs room around it to let the heat and moisture escape. If the fried chicken is touching other pieces of fried chicken, it will steam instead of fry and result in an undercooked center.

How do you keep mac and cheese from separating?

To keep your mac and cheese from separating, have the milk be at room temperature or set out on the counter for a little bit. Adding cold ingredients to a warm roux will create a gritty texture and the roux is the base of your cheese sauce! It is important the base of the sauce is fully incorporated and creamy, then the cheese is quickly added, and then the pasta noodles. Letting the sauce sit in between steps can cause for separation from fat to oil and will result in a gritty mac and cheese. Prep all of your ingredients before preparing the cheese sauce so it can be quick and efficient.

other cheesy recipes

It warms me up to see you make my recipes! Tag me on instagram @essenceeats so I can see your remakes. If you made this recipe, I would love to hear your thoughts in the comment section below. Also, please leave a star rating while you're there ☆

recipe 📋

Yield: 10 servings

Fried Chicken Mac and Cheese

Big Spoonful of mac and cheese with a chunk of fried chicken on it

This fried chicken mac and cheese is so cheesy and full of flavor! Both the crispy fried chicken and creamy cheddar cheese sauce are seasoned with spices and herbs for a blast of flavor! This would be the perfect side dish for any holiday or the showstopper dish at a potluck!

Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 45 minutes

Ingredients

Cheddar Mac and Cheese

  • 1 pound (16 ounces) large elbow macaroni
  • ½ cup (8 tablespoons) unsalted butter
  • ¼ cup + 2 tablespoons all purpose flour
  • 5 cups whole milk (room temperature)
  • 24 ounces sharp yellow cheddar cheese
  • 8 ounces American cheese (sliced cheese)
  • 2 teaspoon sea salt
  • 1 teaspoon black pepper

Southern Fried Chicken

  • 4 chicken thighs (skinless & boneless, diced into large chunks)
  • Vegetable oil (for frying)
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper

Buttermilk Mixture

  • 2 cups buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon dried mustard
  • ½ teaspoon paprika
  • ½ teaspoon ground sage

Flour Mixture

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 ½ teaspoons kosher salt
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons paprika
  • 1 ½ teaspoons parsley
  • 1 ½ teaspoons onion powder
  • ½ teaspoon cayenne

Instructions

  1. Season both sides of the chicken thighs in salt and pepper. In a large bowl, combine the buttermilk, garlic powder, dried mustard, paprika, and sage. Then add the chopped chicken and toss to coat every piece of chicken. Cover and marinate in the fridge for at least an hour and up to overnight.
  2. In a shallow bowl or dish, whisk together the flour, baking powder, salt, garlic powder, paprika, parsley, onion powder, and cayenne. Set aside.
  3. Get your stations ready. In a large frying pan, pour all of your oil, place the thermometer in the oil, and clip it to the side of the pan. On a large sheet pan, lay paper towels and then on top of the paper towels place a wire rack. Get your tongs out that you will use for frying. Have a kitchen towel near or on you for any oil spills. From left to right have your bowl of buttermilk chicken, dry mixture, frying oil pan, and cooling rack.
  4. Heat up your oil to 375 degrees. While that heats, place your buttermilk soaked chicken pieces in the dry mixture to thoroughly coat. Try to not have any remaining wet spots on the chicken, have it completely coated in the flour mixture.
  5. Then carefully place each piece in the hot oil, making sure there is space around each piece of chicken. Turn as necessary until cooked through and golden brown, about 5-8 minutes. The internal temperature of the chicken should be 165 when done. Once the chicken are fried, place on the cooling rack to drain the excess oil.
  6. Preheat your oven to 400F. Butter a casserole dish. Bring a large pot of water to a boil over medium-high heat. Then cook your noodles until al dente according to your noodle's package instructions.
  7. In a large saucepan over medium heat, melt the 8 tablespoons butter. While constantly whisking, add the flour a bit at a time to thicken the butter mixture. This is your roux. It should be smooth like a thick paste. Reduce to low heat and while still whisking, carefully pour in the room temperature milk until everything is fully mixed. Let simmer for 5 minutes until the base of the sauce has thickened a bit.
  8. Once the base of the sauce is completely incorporated and thick, add all but ¼ cup of the cheddar cheese, a handful at a time. Then add the American cheese and whisk until smooth! Then remove from heat and add the salt & pepper. Taste before moving onto the next step to ensure the sauce is seasoned to your liking. Then pour the cheese into an extra large mixing bowl.
  9. Add the drained pasta into the cheese bowl. Gently toss to have all the noodles coated. In your buttered casserole dish, place half of the mac and cheese, then half of the fried chicken chunks. Repeat this one more time ending with fried chicken on top. Sprinkle the remaining cheddar cheese on top. Bake uncovered for 10-15 minutes.

Notes

Storage Instructions:

Store leftover mac and cheese in an airtight container in the fridge for 3-5 days.

Reheating Instructions:

Leftover mac and cheese can be reheated in the microwave or oven. To reheat a single serving of mac and cheese, simple place in an oven safe bowl and microwave for 1 minutes. If wanting to reheat the whole mac and cheese dish, cover the baking dish with aluminum foil and bake for 20 minutes at 350F.

Chef Notes:

Do not get pre-shredded cheeses! Just trust me on this. Pre-shredded cheeses are covered in preservatives that make the cheese not as melty. If you want an ooey gooey cheesy sauce, buy the block of cheese and shred it yourself. It is so worth the extra effort!

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 709Total Fat: 42gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 167mgSodium: 1867mgCarbohydrates: 43gFiber: 2gSugar: 11gProtein: 42g

All nutrition facts are estimations. Please see a physician for any health-related inquiries.

Did you make this recipe?

Tag @essenceeats & #essenceeater in your post and stories on Instagram!

© Emma Essence
Cuisine: American / Category: Sides

Sweet Potato Gnocchi in Brown Butter Sage Sauce

If you have never had sweet potato gnocchi... your mind is about to be blown! It is comforting, wintery, and cozy. Cuddling up on the couch with a bowl of this is just pure joy. Gnocchi is a mix between pasta and dumplings. Traditionally they are made with potato, but using sweet potato gives this dish all the fall feels. Plus, the brown butter sage sauce just pairs perfectly!

When I was making this, I thought of the first time I ever made gnocchi. It was 2017 in my college Mediterranean cooking class. I had to have an elective credit and thought, "Hmmm, I like to cook, I should give this class a try." Little did I know three years later, I would be obsessed with cooking the way I am now. On that assignment, I received a 98%, and my professor gave me a note, "It is pronounced näkē.. not whatever you said". I have come a long way!

Sweet Potato Gnocchi in a Brown Butter Sage Sauce

Emma Essence
Pillowy sweet potato gnocchi tossed in a nutty brown butter sage sauce.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour
Course Dinner, entree
Servings 6

Ingredients
  

Sweet Potato Gnocchi

  • 2 sweet potatoes medium
  • ½ cup whole milk ricotta
  • ¼ cup fresh grated parmesan
  • 1 egg
  • 2 cloves minced garlic
  • salt and pepper to taste
  • 2-2 ½ cups all purpose flour
  • 1 ½ tablespoons olive oil

Brown Butter Sage Sauce

  • ½ cup unsalted butter
  • 5 fresh sage leaves
  • salt and pepper to taste
  • fresh parmesan cheese to taste

Instructions
 

  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  • Pierce the sweet potatoes with a fork or knife and place onto the prepared baking sheet. Bake for about 1 hour or until tender. Let cool completely.
  • Once completely cooled, cut in half. Scoop the sweet potato into a bowl and mash. Transfer 1 ½ cups of sweet potato to a medium bowl and mix in ricotta, parmesan, egg, garlic, salt, and pepper. Slowly add in the flour, ½ cup at a time until a dough forms. Be careful not to over-knead the dough.
  • Lightly flour a work surface. Transfer the dough from the bowl to the floured work surface. Divide the dough into 6 even pieces. Roll each piece into a long rope, about 1 inch in diameter. Using a sharp knife, cut into bite-sized pieces about 1 inch.
  • Bring a large pot of salted water to a boil. Work in batches to ensure no sticking. Boil gnocchi until tender for about 5 minutes. Drain well and set aside.
  • Heat olive oil in a large skillet over medium-high heat. Add gnocchi and cook until the exterior is golden brown, about 3 minutes per side. Also, do this in batches with none of the gnocchi touchings to ensure every gnocchi gets a crispy exterior.
  • Now time for the brown butter sage sauce. Make the sauce while crisping the gnocchi. Cook the butter in a medium skillet over medium-high heat until the butter begins to brown. This should be done in a light-colored pan to see the color of the butter and ensure the butter doesn't burn. It should take about 4 minutes to brown the butter.
  • Add the sage, salt, and pepper to the sauce. Take the pan off the heat.
  • Add gnocchi to the sauce and toss. Top with some fresh parmesan!
Keyword brown butter, gnocchi, sage, sweet potato

Apple Crumb Tart with Pecans

This apple crumb tart with pecans is the perfect fall dessert! It has all the flavor of a traditional apple pie but with a crunchy crumble topping and a flaky crust made of shortbread! With a cinnamon apple mixture and spiced pecan crumb topping, this crumble apple pie is sure to be your new fall favorite!

A juicy slice of apple crumb tart being held by a gold spatula

Of all the delicious desserts in the world, apple desserts have to be my favorite! Apple crumb tart, dutch apple pie, apple crumb pie, apple hand pie... give me all the variations of apple pie!

Nothing says fall like a warm apple dessert baking in the oven, making your whole home smell like fall. Well this apple crumb tart recipe is the epitome of fall!

It has a spiced apple filling with fresh lemon juice to bring out that apple flavor! The shortbread crust melts in your mouth and is perfectly sweetened. And the pecan crumble topping is just everything! It has the crunch, it has the spice, and the sweetness! Next time you are craving apple pie, try this apple crumble pie instead!

If you're an apple lover, you must try my apple hand pies with puff pastry or apple cider brined chicken wings!

Jump to:

ingredients 🧾

A collage of apple crumb tart ingredients labeled with pink and white labels

filling

Apples: You will need 3 honey crisp apples for this apple crumb tart. You can also substitute with granny smith apples, pink lady apples, or golden delicious apples but do not use gala apples! Certain varieties of apples are better than others when it comes to baking to hold their shape & not become mush. Be sure to slice apples evenly and thinly for best results.

Sugar: ½ cup sugar is the perfect amount of sweetness for the apple filling.

Lemon juice: 1 tablespoon of fresh lemon juice is added to the filling for brightness and acidity.

Flour: You will need 1 tablespoon of all purpose flour in the filling as a thickening agent.

Spice: 1 teaspoon cinnamon is added for spice!

crust

Flour: You will need 1 ½ cups of all purpose flour for the pastry crust.

Powdered sugar: You will need ⅓ cup of powdered sugar. Powdered sugar yields a more tender crust than granulated sugar, producing a really melt-in-your-mouth crust.

Kosher salt: Only ¼ teaspoon of kosher salt is needed. Adding salt in dough makes it more elastic.

Butter: You will need ½ cup of high quality unsalted butter for this recipe. I use frozen butter. Keeping the butter as cold as possible in the pie crust makes it more flaky. It separates the butter into layers rather than melting it into the dough. So I shred a frozen butter stick for this pastry dough. My favorite rich butter is Kerrygold.

Egg: You will only need the egg yolk of 1 egg. This makes the dough extra rich in taste.

Heavy cream: This recipe calls for 2 teaspoons of heavy cream. It makes the dough extra rich and bind together.

Vanilla extract: You will need ½ teaspoon of pure vanilla extract for flavor in the crust.

crumble

Flour: You will need 1 cup flour for the crumb mixture.

Brown sugar: The pecan crumble calls for ⅓ cup of dark brown sugar. This gives the topping more of a molasses flavor.

Sugar: In addition to the brown sugar, you will need ⅓ cup of granulated white sugar.

Butter: ½ cup of butter is needed for the crumble. Unlike the crust in which you want cold butter, you will want softened room temperature butter here.

Kosher salt: Just ½ teaspoon of kosher salt is added in the crumble to intensify the other flavors.

Pecans: You will need ½ cup of finely chopped pecans. These are perfect nuts for the pecan crumble since they are so buttery and have the perfect amount of crunch! Nuts are usually a lot cheaper when you buy them in bulk, so I suggest to purchase a bulk bag of pecans and use them all throughout the season to make recipes like sweet potato crostini with candied pecans or pecan pie old fashioned!

Cinnamon: 1 whole teaspoon of cinnamon for the crumble. We want all the spice in this apple crumb tart!

Demerara sugar: Don't skimp here! I love the texture Demerara sugar adds to desserts. You can use as much as your heart desires for this apple tart!

Find the full ingredient measurements and instructions in the recipe card below!

Small slice of apple crumb tart on a cream plate outlined in green wit apples and cinnamon sticks surrounding

variations & substitutions 📖

The honey crisp apples can be substituted with any baking apples. Different apples give different flavors, so use whatever apple is your favorite (as long as it is a baking apple). Use tart apples like granny smith for a more vibrant flavor apple tart or pink lady for a milder tasting tart.

Customize the crumble how you like it! This crumble can really be made into your own creation. If you don't like pecans, try substituting with walnuts or hazelnuts! If you love spice, try adding nutmeg or ground clove! You can substitute the nuts or spices to better suite your palette.

tips & tricks 👩🏻‍🍳

Use the right tart pan! I like to use a tart pan with a removable bottom and fluted edges. This makes it super easy to remove the tart shell from the pan. The fluted edges on the tart tin are mainly for appearance to make the tart look polished.

Have no mercy on greasing the tart pan. To ensure no sticking, grease the pan with melted butter or non-stick cooking spray. This is my favorite non-stick baking spray. If you wan't to be extra sure that your tart crust doesn't stick, line the removable bottom of your tart pan with parchment paper.

If you don't feel like making the bottom crust by hand, you can also use a large food processor. Simply add the flour, powdered sugar, salt, & butter in the food processor and pulse until pea-sized lumps form. Then add the egg yolk, heavy cream, & vanilla extract and pulse until mixture slightly comes together. The mixture should hold when pinched but not form a ball. Then turn the crumb crust onto a lightly floured work surface and knead until dough forms a ball.

step by step instructions 🔪

Before you start, preheat the oven to 375F. Grease the tart pan with cooking spray or butter, and line the bottom with parchment paper if desired.

Four images showing how to make an apple crumb tart steps one through four

Step #1 - Prepare the apple filling. In a large bowl, add the apple slices and remaining filling ingredients (image 1).

Step #2 - Mix the apple filling. Using a silicone spatula, stir the apples so they are fully coated in the spices (image 2). I like to use a silicone spatula to mix the filling to ensure the apples are thoroughly coated but do not break when mixing. Set the apple filling aside.

Step #3 - Grate the frozen butter. In a small bowl, shred the frozen butter (image 3). You can also cut the butter into small chunks. I prefer grating since it makes it easier to incorporate and create large crumbs when combined with dry ingredients.

Step #4 - Sift in the dry ingredients and combine. Sift in the flour, sugar, and salt. Using a pastry cutter or fork, combine until the mixture resembles large crumbs (image 4).

Four pictures showing steps five through eight of how to make an apple crumb tart

Step #5 - Add in the wet ingredients. Add in the egg yolk, heavy cream, and vanilla (image 5).

Step #6 - Mix into a shaggy dough. Mix until the dough begins to stick and gather together (image 6). You can do this step with a silicone spatula or just use your hands to bind all the ingredients together.

Step #7 - Form into a ball. Form into a 1 inch dough disc or ball (image 7). Try to have all pieces of dough tightly stuck together.

Step #8 - Wrap and chill. Cover the dough tightly with plastic wrap and place in the fridge to cool for at least 30 minutes (image 8).

four pictures showing how to do steps nine through twelve of making an apple crumb tart

Step #9 - In a bowl add the crumble ingredients. In a bowl add the flour, brown sugar, sugar, butter, salt, pecans, and cinnamon (image 9).

Step #10 - Combine the crumble ingredients. Combine all crumble ingredients using a stand mixer, fork, or your fingers and mix until crumble begins to form (image #10). Set crumble topping aside.

Step #11 - Roll out the crust. Using a rolling pin on a lightly floured work surface, turn out the dough and roll to about ¼ inch thick. The dough can be crumbly and it is okay if it breaks here and there. But if you are finding that your dough is extremely dry, add a little cold water and gently work it in until the dough comes together. Ice water works best to keep the butter in the dough chilled. Once the dough is rolled out, carefully press the dough into the tart pan having the excess pastry dough hang over the edges. Then trim off the excess dough from the edges using a pizza cutter. (image 11).

Step #12 - Assemble the tart! On top of the dough, place all of the apple mixture (image 12). The filling should almost touch the top but not over flow the tart. I like to move the apple slices around so they are really compact in the dough. This makes for a full and juicy tart! Then delicately place crumble on top of the apples. I like to have a blend of big chunks of crumble and thinner crumble to get in the nooks and crannies. Don't be afraid to really load on the crumble here, there can never be too much! Lastly, generously sprinkle the top with Demerara sugar. Place the prepared tart on a baking sheet.

Step #13 - Bake the apple crumb tart. Place the sheet pan with the tart in the oven and bake for 30-40 minutes until golden brown. Serve warm with a big scoop of ice cream and enjoy!

serving suggestions 🍽️

Serve this apple crumb tart warm with a scoop of vanilla ice cream and drizzle of caramel sauce. If you're wanting extra fall vibes, try topping this with my pumpkin cheesecake ice cream.

For more simple dessert recipes, try almond chocolate chip cookies, salted caramel cookies, and brown butter chocolate chip banana bread.

storage & reheating ⏲️

This apple crumb tart with pecans can be stored for up to 2 days at room temperature uncovered. They can be stored in an airtight container in the fridge for up to 1 week.

This apple crumb tart does not need to be warm to be amazing, but if you're craving that warm apple filling, you can reheat in the oven or microwave. For the microwave, place on a heat safe plate, cover the tart with a damp paper towel, and heat for 20 seconds. For the oven, cover with aluminum foil and bake for 10 minutes at 350F. After 10 minutes, remove the aluminum foil and continue to bake for 5 minutes for a crispy top.

If you prefer to have handheld treats instead of a whole tart, try making my apple crumble tartlets! It is the same spiced apple filling with pecan crumble but made in mini tartlet pans.

faq's ❓

Can you use a pie pan instead of a tart pan?

If you don't have a tart pan, you can certainly press your dough into a pie pan, however the results will not be the same. One of the most important aspects of a tart is that polished easily removable crust which can not be achieved in a pie pan. It will be difficult to slice and serve. A good substitution for a tart pan would be a springform pan since it can release and easily remove the tart crust.

Which apple is best for apple tart?

When it comes to finding the best apple for your tart, you will want to go with a crisp tart variety like honey crisp or granny smith. For more milder flavor, try pink lady or golden delicious. Never use gala apples or red delicious apples as they will become mushy when baked.

Can you peel and slice apples the night before?

Yes! If you peel and slice the apples for the filling the night before making the tart, be sure to add the tablespoon of fresh lemon juice to prevent browning.

other fall dessert recipes

It warms me up to see you make my recipes! Tag me on instagram @essenceeats so I can see your remakes. If you made this recipe, I would love to hear your thoughts in the comment section below. Also, please leave a star rating while you're there ☆

recipe 📋

Yield: 12 slices

Apple Crumb Tart

A juicy slice of apple crumb tart on a plate with a gold spatula

This apple crumb tart with pecans is the perfect fall dessert! It has all the flavor of a traditional apple pie but with a crunchy crumble topping and a flaky crust made of shortbread!

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

Ingredients

Apple Filling

  • 3 honey crisp apples (peeled & thinly sliced)
  • ⅓ cup white granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon

Shortbread Crust

  • 1 ½ cups all-purpose flour
  • ⅓ cup powdered sugar
  • ¼ teaspoon kosher salt
  • ½ cup unsalted butter (frozen & shredded)
  • 1 large egg yolk
  • 2 teaspoons heavy cream
  • ½ teaspoon pure vanilla extract

Pecan Crumble

  • 1 cup all-purpose flour
  • ⅓ cup dark brown sugar (packed)
  • ⅓ cup white granulated sugar
  • ½ cup unsalted butter (softened to room temperature)
  • ½ teaspoon kosher salt
  • ½ cup pecans (finely chopped)
  • 1 teaspoon ground cinnamon
  • Demerara sugar

Instructions

    Filling
    1. In a large bowl, combine the peeled & sliced apples, sugar, lemon juice, flour, and cinnamon. Using a rubber spatula, gently mix to ensure all apples are coated. Set aside.
    Crust
    1. In a large bowl, combine four, sugar, and salt.
    2. Add the frozen & shredded butter into the dry mixture.
    3. Using a fork or pastry cutter, combine the butter & dry mixture until it resembles fine breadcrumbs.
    4. Add the egg yolk, heavy cream, and vanilla. Mix until the dough begins to come together.
    5. Then pour onto a work surface and knead until the dough forms a ball.
    6. Form the dough into a disc and wrap tightly in plastic wrap. Place in fridge to chill for at least 30 minutes.
    Crumble
    1. In a large bowl, combine flour, brown sugar, sugar, softened butter, salt, chopped pecans, and cinnamon until crumbles form. Set aside.
    Assembly
    1. Grease the tart pan with butter or cooking spray. Line the bottom of the pan with parchment paper. Preheat oven to 375F.
    2. On a lightly floured surface using a rolling pin, roll out dough to a thickness of ¼ inch thick.
    3. Press the dough into the tart pan. Then trim off the excess dough from the edges using a pizza cutter.
    4. On top of the dough, place all of the apple mixture. Move the apple slices around to make the filling compact.
    5. Put crumble on top. Sprinkle with Demerara sugar.
    6. Place the prepared tart on a cookie sheet. Bake for 30-40 minutes.
    7. Serve warm with a big scoop of vanilla ice cream and extra pecans.

Notes

Storage Instructions:

This apple crumb tart with pecans can be stored for up to 2 days at room temperature uncovered. They can be stored in an airtight container in the fridge for up to 1 week.

Reheating Instructions:

This apple crumb tart does not need to be warm to be amazing, but if you're craving that warm apple filling, you can reheat in the oven or microwave. For the microwave, place on a heat safe plate, cover the tart with a damp paper towel, and heat for 20 seconds. For the oven, cover with aluminum foil and bake for 10 minutes at 350F. After 10 minutes, remove the aluminum foil and continue to bake for 5 minutes for a crispy top.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 376Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 72mgSodium: 90mgCarbohydrates: 47gFiber: 2gSugar: 24gProtein: 4g

All nutrition facts are estimations. Please see a physician for any health-related inquiries.

Did you make this recipe?

Tag @essenceeats & #essenceeater in your post and stories on Instagram!

© Emma Essence
Cuisine: American / Category: Desserts

Apple Cider Brined Chicken Wings

These apple cider brined chicken wings are going to be your new fall favorite! Fresh chicken wings are brined in an apple cider brine mixture and seasoned with a sweet and smoky dry rub before grilling until crispy. Whether you are tailgating, hosting friends, or craving a mouthwatering appetizer, this will become your favorite chicken wings recipe!

A large tray of brined chicken wings being grabbed by two hands surrounded by fresh apples

Really, what better appetizer is there for game day than tasty wings!? I love hosting football Sundays at my house. My fiance is so obsessed with football that Sundays are an all day event! Morning games with bloody Mary's and tons of appetizers throughout the day. With fall season around the corner, I wanted to make my favorite brined chicken wings have a little fall flair.

These chicken wings are brined to have a perfectly moist meat inside with a crispy skin. They are sweet, smoky, and full of flavor! Next time you're looking for a recipe for football Sunday, try these apple cider brined chicken wings!

If you love this game day recipe, you must try my cast iron spinach artichoke dip, soft pretzels with beer cheese, and fried goat cheese balls.

Jump to:

ingredients 🧾

Collage of apple cider bring chicken wings labeled with pink and white labels

Chicken wings: You will need 4 pounds of wings. You can purchase them frozen or already thawed, but they will need to be completely thawed prior to brining. See below tips and tricks for defrosting methods.

apple cider brine

Apple cider: You will need 3 cups of unfiltered apple cider. The sugar in the apple cider promotes better browning of the skin.

Onion: This recipe calls for 1 medium white onion. White onions add the strongest flavor to the brine.

Lemon: 1 lemon adds a bright flavor to the brine.

Herbs: The herbs used in the brine are fresh rosemary and fresh sage. This adds an earthy and pine flavor.

Salt: It is crucial that for the brine, you use kosher salt. Kosher salt sticks to meat better and dissolves more evenly in liquid than table salt. Salt breaks down the muscle fiber of the meat allowing for it to absorb more moisture, creating an end result of more tender meat. You will need ⅓ cup.

Brown sugar: Light brown sugar counteracts the saltiness. It also gives the skin of the wings that caramelization when cooking. You will need ½ cup of brown sugar.

Garlic: You will need 4 cloves of smashed garlic. Can't have flavorful chicken without fresh garlic!

Seasonings: For extra flavor, you will need 1 bay leaf and 1 teaspoon whole pink peppercorns. These add such a great depth of flavor.

Water: The base of every wet brine solution is water. You will need 2 cups of water. Make sure it is filtered water.

dry rub blend

The dry rub is smoky and sweet! It consists of brown sugar, smoked paprika, onion powder, garlic powder, sea salt, ground black pepper, dried oregano, ground mustard.

Find the full ingredient measurements and instructions in the recipe card below!

A platter of grilled and brined chicken wings with a side of ranch

variations & substitutions 📖

Make this simple brine your own! If you like thyme more than rosemary, swap it! If you only have limes on hand and not lemon, switch it! The flavor components of the chicken wing brine recipe can be customized to what ingredients you like best!

If you are unable to get your hands on unfiltered apple cider, you can substitute for apple juice. Apple juice will make the brine a bit sweeter, so lessen the brown sugar in the brine to ¼ cup if you substitute for apple juice.

tips & tricks 👩🏻‍🍳

If your chicken wings are still frozen, try these minimal effort defrosting methods. One of the easiest ways to thaw chicken wings is by placing them in a large ziploc bag and storing in the fridge overnight. You can also place the ziploc bag of wings in a large bowl of cold water to defrost for about an hour and a half.

Use paper towels to blot out any excess moisture. The less moisture left in the skin, the more crispy the wings will be!

If you are grilling the wings, rub the grill grates with vegetable oil. This ensures the chicken wings don't stick and get extra crispy.

If you love this chicken wing recipe, you will go crazy for my hot honey lemon pepper chicken wings! They are full of flavor with a little spice and a lot of zing.

step by step instructions 🔪

Pot of apple cider brine labeled as step 1

Step #1 - Prepare the brine. In a large pot or dutch oven over medium heat, combine the apple cider, water, onion, lemon, rosemary, sage, salt, brown sugar, garlic, bay leaf, and peppercorns. Cook until the sugar dissolves. Then bring to a simmer for 5-10 minutes. Remove from the heat and let the mixture cool completely. Do not place the wings in the brine mixture until it is completely cooled!

Tray with brined chicken wings labeled step 2

Step #2 - Brine the wings. Add the thawed chicken wings into the brine. Let brine in the fridge for 2-8 hours. You can brine the chicken wings directly in the pot with the lid on or in a brining bag. After brining, place wings in a single layer on a sheet pan rack over a cookie sheet.

Apple cider bring chicken wings on a tray being patted down by a paper towel labeled step 3

Step #3 - Dry the wings. After brining, place wings in a single layer on a sheet pan rack over a cookie sheet. Pat the wings dry on both sides. Then place in the fridge covered with a paper towel for at least 30 minutes and up to 2 hours. This dries the skin and makes it extra crispy during the cooking process. Discard brine.

Apple cider chicken wings dry rub seasonings in a small bowl labeled step 4

Step #4 - Mix together the dry rub seasonings. In a small bowl combine the brown sugar, smoked paprika, onion powder, garlic powder, sea salt, ground black pepper, dried oregano, ground mustard.

Large black bowl of brined seasoned chicken wings labeled step 5

Step #5 - Apple the dry rub. After the wings have dried out, place into a large mixing bowl. Add the dry rub seasoning mixture. Toss until all wings are throughly coated.

A grill with chicken wings being grilled labeled step 6

Step #6 - Cook the wings! You can either bake or grill the wings.To grill the wings, oil the grates with vegetable oil. Heat the grill to high heat & grill the wings for 15-20 minutes, flipping once in between. To bake, preheat your oven to 400F. Place the chicken wings on a sheet pan rack over a cookie sheet. Bake the wings for 40-45 minutes. The chicken wings are done when 165F.

serving suggestions 🍽️

Serve these crispy wings with all the fixin's... ranch, blue cheese, celery, and carrots!

To complete your game day feast, try loaded pierogi, french onion fries, and brie bites with cranberry sauce.

storage & reheating ⏲️

Store leftover chicken wings an air tight container in the fridge for up to 4 days.

You can also freeze leftover chicken wings in a ziploc bag for up to 4 months.

My preferred method to reheat chicken wings is in a frying pan. You can simply add a couple tablespoons of oil in your pan and cook the chicken wings for 5-7 minutes. I have found this is the best method to keep you chicken wings flavorful yet crispy.

You can also reheat them in the air fryer or oven. This is a great way to get them crispy without drying them out. For the air fryer, preheat your air fryer to 350F and cook for 2-3 minutes. For the oven, place chicken wings on a lined baking sheet and bake for 10-15 minutes at 350F.

faq's ❓

Does brining chicken make a difference?

Brining chicken makes the world of difference! It adds so much flavor and tenderness to the chicken. Even an easy brine can make ordinary chicken extraordinary!

How long do you brine chicken wings for?

The minimum amount of time to brine chicken wings is 2 hours and the most is 8 hours. If you brine for too long, your chicken will be very salty.

Do you rinse chicken after brining?

There is no need to rinse the chicken after brining. If you over brined your chicken for longer 8 hours, you will need to rinse the chicken wings to try to eliminate some of the saltiness.

other fall appetizers

It warms me up to see you make my recipes! Tag me on instagram @essenceeats so I can see your remakes. If you made this recipe, I would love to hear your thoughts in the comment section below. Also, please leave a star rating while you're there ☆

recipe 📋

Yield: About 20 wings

Apple Cider Brined Chicken Wings

Close up of an apple cider brined chicken wing on a tray of other wings with a side of ranch

These apple cider brined chicken wings are going to be your new fall favorite! Fresh chicken wings are brined in an apple cider brine mixture and seasoned with a sweet and smoky dry rub before grilling until crispy.

Prep Time 20 minutes
Cook Time 45 minutes
Brine & Dry Time 10 hours
Total Time 11 hours 5 minutes

Ingredients

Brine

  • 3 cups filtered apple cider
  • 2 cups water
  • 1 medium white onion (quartered)
  • 1 medium lemon (sliced)
  • 4 sprigs fresh rosemary
  • 1 bundle fresh sage
  • ⅓ cup kosher salt
  • ½ cup brown sugar (packed)
  • 4 cloves garlic (smashed)
  • 1 bay leaf
  • 1 teaspoon whole pink peppercorn
  • 4 pounds chicken wings (thawed)

Dry Rub Blend

  • 3 tablespoons brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1 teaspoon ground pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon ground mustard

Instructions

  1. In a large pot or dutch oven over medium heat, combine the apple cider, water, onion, lemon, rosemary, sage, kosher salt, brown sugar, garlic, bay leaf, and pink peppercorns.
  2. Bring to a simmer for 5-10 minutes. Then remove from heat and cool completely. It is crucial that the brine is completely cool before adding the raw chicken.
  3. Add in the thawed chicken wings and place in the fridge to brine for 2-8 hours. You can brine in the pot with the lid on or in a brining bag.
  4. Remove the chicken wings from the brine and place on a sheet pan rack over a sheet pan. Gently press paper towels on the chicken wings on both sides until dry. Place in the fridge covered with a paper towel for 2-4 hours. This step makes the skin on the chicken wings extra crispy.
  5. Remove the chicken wings from the fridge and place in a large bowl. In a small bowl, combine all of the dry rub seasonings. Sprinkle the seasoning blend on the chicken wings and toss.
  6. Grill or bake the wings! To grill, oil the grates of the grill with vegetable oil. Heat the grill to high heat and place the chicken wings. Grill for 15 - 20 minutes flipping sides in between. To bake, place the seasoned chicken wings on a single layer on a sheet pan rack with a sheet pan. Bake for 40-45 minutes at 400F. The chicken wings are done when they read 165F on a thermometer.
  7. Serve with ranch or dipping sauce and enjoy!

Notes

Storage Instructions:

Store leftover chicken wings an air tight container in the fridge for up to 4 days.

You can also freeze leftover chicken wings in a ziploc bag for up to 4 months.

Reheating Instructions:

My preferred method to reheat chicken wings is in a frying pan. You can simply add a couple tablespoons of oil in your pan and cook the chicken wings for 5-7 minutes. I have found this is the best method to keep you chicken wings flavorful yet crispy.

You can also reheat them in the air fryer or oven. This is a great way to get them crispy without drying them out. For the air fryer, preheat your air fryer to 350F and cook for 2-3 minutes. For the oven, place chicken wings on a lined baking sheet and bake for 10-15 minutes at 350F.

Chef Notes:

If your chicken wings are still frozen, try these minimal effort defrosting methods. One of the easiest ways to thaw chicken wings is by placing them in a large ziploc bag and storing in the fridge overnight.You can also place the ziploc bag of wings in a large bowl of cold water to defrost for about an hour and a half.

Use paper towels to blot out any excess moisture. The less moisture left in the skin, the more crispy the wings will be.

Nutrition Information:

Yield:

8

Serving Size:

5 wings
Amount Per Serving: Calories: 862Total Fat: 55gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 31gCholesterol: 186mgSodium: 3662mgCarbohydrates: 52gFiber: 2gSugar: 26gProtein: 39g

All nutrition facts are estimations. Please see a physician for any health-related inquiries.

Did you make this recipe?

Tag @essenceeats & #essenceeater in your post and stories on Instagram!

© Emma Essence
Cuisine: American / Category: Appetizers

Instant Pot Peanut Butter Chocolate Lava Cakes

Lava cake is such a standout dessert! This one has a rich chocolate sturdy cake exterior with an ooey-gooey peanut butter center. Not only does it taste decadent and delicious, but it's also visually stunning. It is perfect for a date night, dinner party, or special occasion.

Instant Pot Peanut Butter Chocolate Lava Cakes

Emma Essence
Rich chocolate cake with a warm ooey gooey peanut butter center.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Servings 4 cakes

Equipment

  • Instant Pot
  • 6 Ounce Ramekins

Ingredients
  

  • 1 stick unsalted butter plus more for greasing the ramekins
  • 1 cup semi sweet chocolate chips
  • ½ cup powdered sugar plus more for topping
  • 4 eggs 2 full eggs, plus 2 egg yolks
  • ¼ cup unsweetened cocoa powder plus more for dusting the ramekin
  • 1 ½ teaspoon vanilla extract
  • ¼ cup all-purpose flour
  • ½ teaspoon kosher salt
  • 4 tablespoon peanut butter not natural, commercial peanut butter like Jif or Skippy
  • 1 cup water

Instructions
 

  • Grease 4 ramekins with butter and dust with cocoa powder. This ensures the cake doesn't stick after baking and comes out easily.
  • In a bowl, combine butter and chocolate chips and microwave in 30 second intervals until thoroughly melted.
  • Add powdered sugar, eggs, egg yolks, and vanilla and whisk until smooth. Add cocoa powder, flour, and salt and stir until just combined.
  • Pour ramekins half way with the batter, then top each ramekin with a heaping tablespoon of peanut butter. Top with the remaining batter.
  • Cover ramekins tightly with foil. Pour the cup of water in the instant pot. Carefully place 3 ramekins at the bottom of the instant pot and stack the fourth one on top in the center, like a pyramid. Lock lid and pressure cook on high for 20 minutes.
  • Quick release and using tongs, carefully remove ramekins from instant pot. Uncover and run knife around edges to make sure it didn't stick.
  • Place a plate on top of the ramekin and flip upside down. The cake should smoothly fall out of the ramekin. Dust with powdered sugar before serving.
Keyword Cake, Chocolate, Lava, Peanut Butter

Chicken and Waffles with a Hot Maple Syrup

A classic brunch dilemma…savory or sweet? Searching the menu, deciding between the syrupy pancakes or salty omelet. Perhaps you are like me and even try to pressure your friend to split with you so you can get the best of both worlds.

This dish is the perfect marriage of sweet, spicy, and savory. It satisfies every craving! What is better than fluffy cinnamon waffles, golden-brown fried chicken, and spicy maple syrup? Rather than going out this weekend and forcing your friend to order those pancakes, have them over and give this recipe a try!

Chicken and Waffles with a Hot Maple Syrup

Emma Essence
Crispy fried chicken atop of a cinnamon waffles, drizzled in a spicy maple syrup.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Marination Time 1 hour
Course Breakfast
Cuisine American
Servings 6 people

Equipment

  • Waffle Iron

Ingredients
  

Buttermilk Fried Chicken

  • 2 lbs boneless, skinless chicken thighs
  • 1 ½ teaspoon kosher salt
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ⅛ teaspoon red cayenne
  • 1 cup buttermilk
  • 1 egg
  • 1 ½ cups flour
  • 1 tablespoon cornstarch
  • Oil for frying

Cinnamon Waffles

  • 2 cups flour
  • 2 tablespoon sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter melted
  • 2 eggs
  • 2 cups buttermilk

Hot Maple Syrup

  • ¾ cup maple syrup warmed
  • 3 teaspoon Tabasco

Instructions
 

  • In a bowl, combine salt, pepper, paprika, garlic powder, and onion powder. Season the chicken with the spice mixture and place in bowl. Allow chicken to marinate in the mixture for at least an hour.
  • While the chicken marinates, whisk the buttermilk and egg together in bowl. In a shallow bowl or pan, stir together the flour and cornstarch. Set this by your stove top, in preparation for cooking.
  • Make the waffle batter while waiting as well. In a bowl, mix together the flour sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl, mix together the melted butter, eggs, and buttermilk until throughly combined. Then gently stir the wet mixture into the dry mixture.
  • Now that the chicken mixtures and waffle batter is prepared, it is time to begin cooking. Fill a large frying pan half way with oil and heat until the oil is 350ºF. One piece at a time, dip your chicken in the buttermilk mixture and then coat in the flour mixture. Fry in the oil until the chicken is golden brown and crispy on all sides. When finished cooking, remove the chicken from the oil and place on paper towels.
  • While the chicken fries, make the waffles. Heat up the waffle maker. Spray vegetable oil cooking spray on the waffle maker, then pour the waffle batter into the waffle maker. Cook until golden brown.
  • In a bowl, whisk together the warmed maple syrup with the tabasco and set aside for serving.
  • For serving, place 2 pieces of fried chicken atop a cinnamon waffle and drizzle hot maple syrup on top of both.
Keyword Chicken, Fried, Maple Syrup, Waffles

French Boule Bread

I know what you're all thinking, bread making is intimidating! I am here to tell you this recipe makes it easy! Don't be alarmed by the many steps in the instructions, it is a simple process to follow. If you're new to bread making, or simply want a delicious French boule bread - this recipe is for you! The crust is golden and crunchy, with a soft fluffy inside. The perfect appetizer or pairing with an entree. You can simply spread some butter on top for a balanced bite or even dip this in some soup to absorb flavors.

Fun fact: The traditional shape of French bread is the "Boule", which means ball in French. The bread baker is called the "Boulanger" and the bakery is called the "Boulangerie". Therefore, if you'd like to call yourself a Boulanger, give this recipe a try!

French Boule Bread

French Boule Bread

Emma Essence
Simple Dutch Oven French boule bread that has a golden crust, with a soft fluffy interior.
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Course Appetizer
Cuisine French

Equipment

  • Dutch Oven

Ingredients
  

  • 2 ¼ teaspoon active dry yeast (typically one packet)
  • 1 teaspoon white sugar
  • 1 ¼ cup lukewarm water
  • 1 1.2 teaspoon kosher salt
  • 360 grams flour (about 3 cups)

Instructions
 

Mix the dough & first rise:

  • Combine yeast, sugar, and lukewarm water in a large bowl. Ensure the water is not too hot! It should not hurt to touch, just be mildly warm. If the water is too hot, it will kill the yeast and your dough will not rise. Let the yeast proof for about 5 minutes, until the mixture is foamy.
  • Add in kosher salt and flour. Using a food scale, measure 360 grams of flour which is approximately 3 cups. Hand mix the dough until all of the flour is incorporated and dough has just started to pull away from the sides of the bowl. At this point in the process, the dough should be pretty sticky.
  • Flour the top of the dough (do not mix in, this is just so it doesn't stick). Flip the bowl upside down, and flour the other side of the dough. Cover with a towel and let rise in a warm place for about an hour. The dough should nearly double in size. Ideal rise temperatures are between 80F-90F. Higher temperatures will kill the yeast, lower temperatures will take longer to rise the dough. A little trick if you can't find an environment to rise your dough: boil water, place the boiled water in a shallow baking dish at the bottom of your oven, do not turn your oven on, and place the covered dough on the higher rack in the oven. This will create a warm steamy environment to allow the dough to properly rise.

Shape the dough & final rise:

  • Once the dough has risen, lightly flour a cutting board. Tip the dough out of the bowl onto the cutting board. Don't punch the dough! We want to keep all of the air bubbles in the dough. If the dough is sticking to the bowl, simply flour your hand and help push the dough out.
  • Dust the top of the dough with some flour and lets begin shaping. Pull the side of the dough into the center, like you would an envelope. Keep doing this all around the sides. Keep doing so until the dough feels tight. Then flip the dough over. It should look like a round ball.
  • Flour a medium sized bowl generously. Place your dough into the bowl, the seam side down. Cover with a tea towel and let rise for about 30 minutes.
  • While the bread is rising, place your empty dutch oven in the oven and preheat to 460F.

Bake:

  • Use oven mitts to pull the dutch oven out. It will be very hot so be careful! Lay parchment paper on your counter. Tip your dough gently out of the bowl, onto the parchment paper. Make sure the seam side is up. Grab the sides of the parchment paper to lift and place your dough in the dutch oven. With your oven mitts on, grab the dutch oven and place back into the preheated oven.
  • Bake for 30 minutes with the dutch oven lid on. After 30 minutes, remove the lid to golden the crust more and continue baking for 10-15 minutes. When done, pull the dutch oven out of the oven. Pull the bread out by lifting the parchment paper. Let cool at least 20 minutes before cutting into.
Keyword boule, bread

Chai Molasses Cookies

Does the jar of Grandma's Molasses give anyone else nostalgia or is it just me? The bright yellow classic label and the aroma of almost burnt sugar. My mom once shared a story with me. When she was growing up, if she did her chores or was being a good girl, she would get a spoonful of molasses. Back then, a jar of molasses was around twenty cents. Now, I see her sneaking a spoon into the jar of molasses every now and then. Molasses was a staple in my house growing up and is a staple in my house now.

There's a jar of molasses in most kitchens, hiding in the back of the pantry collecting dust. Well all, wipe off that dust, and try this amazing recipe! In addition to the sweet sensation of molasses, these cookies embody the warm spices of chai. This is the perfect combination of spicy and sweet. I hope these cookies give you warmth and fuzzy feelings like they do to me.

Chai Molasses Cookies

Emma Essence
Molasses cookies flavored with chai spices, the perfect combination of spicy and sweet.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Resting Time 2 hours
Course Dessert
Servings 36 cookies

Ingredients
  

  • 2 sticks unsalted butter room temperature, do not melt
  • ⅔ cup brown sugar packed
  • ⅔ cup white sugar
  • 1 large egg
  • ⅓ cup molasses
  • 1 teaspoon vanilla
  • 3 cups flour
  • 3 teaspoon baking soda
  • 1 tsp cinnamon
  • 3 ½ teaspoon ground ginger
  • ½ teaspoon allspice
  • 1 teaspoon cardamom
  • ½ teaspoon ground cloves
  • ½ tsp nutmeg
  • ¾ teaspoon salt

Instructions
 

  • Preheat the oven to 350F.
  • Ensure the butter is room temperature, do not melt. Mix the butter and sugar. Whip until fluffy. Add egg, molasses, and vanilla and mix again.
  • In a separate bowl, mix the flour, baking soda, cinnamon, ginger, allspice, cardamom, cloves, nutmeg, and salt. Gradually add flour mixture into the butter mixture, combine well. Refrigerate at least 2 hours before baking.
  • Take out the refrigerated dough and form into small 1 inch wide balls. I prefer these cookies to be about 2 bites, you can always adjust to make them larger if desired. Place on nonstick baking sheet.
  • Bake for 9 minutes, until tops begin to crack. Let cool for 5 minutes, to crack more on the top. The cookie should be crisp on the edges, and nice and soft on the inside. Sprinkle white sugar on the top.
Keyword chai, cookies, molasses