Want to recreate the classic Harry Potter drink! Try this Butterbeer recipe! Our son has become obsessed with Hogwarts and this recipe is an easy way to recreate the series drink. It’s so tasty, bubbly with a butterscotch flavor and a frothy top! Many recipes are extremely sugary but our take is toned back so it lets all the flavors shine through (and you or the children you’re making it for won’t be bouncing off the walls). It’s perfect for parties, Halloween, and any occasion where you need a little magic!

What is butterbeer?

Butterbeer is a fictional drink in the Harry Potter series that’s beloved by wizards. It is first mentioned in the book Harry Potter and the Prisoner of Azkaban, and has a level of alcohol doesn’t affect witches and wizards. The concept is based on an actual drink called buttered beer that originated in England in the 1500’s. That drink was made with beer, sugar, eggs, nutmeg, cloves and butter (similar to something like buttered rum).

Author J.K. Rowling reportedly told Bon Appetit magazine that the taste of butterbeer should be like a “less sickly butterscotch.” In April 2010 Universal Studios announced a non-alcoholic butterbeer drink sold at their Harry Potter World, which was tasted and approved by Rowling herself!

Ingredients in butterbeer

No one knows the exact ingredients in the official Universal Studios butterbeer recipe (except this guy). However, the flavor of butterbeer is reminiscent of cream soda. Most copycat recipes include cream soda, butterscotch syrup and cream or ice cream for a frothy topping.

This butterbeer recipe is unique because it’s got all those classic flavors but a little less sugar to let them all shine! It’s built like an Italian soda, with soda water, flavored syrup, and cream. Here’s what you’ll need:

• Butterscotch syrup, like Torani
• Vanilla extract
• Yellow and brown food coloring
• Soda water
• Heavy cream

Tips for making butterbeer

This butterbeer recipe is like an butterscotch-flavored Italian soda, a drink made of club soda and flavored syrup, often served with cream on top. The concept was invented by an Italian American couple who introduced Italian soda in San Francisco in 1925. It took off and has been popular ever since! Here are a few tips for making and serving butterbeer:

• Whisk 2 tablespoons heavy cream until slightly thickened. Reserve this for the topping.
• Mix a splash of soda water with 2 tablespoons butterscotch syrup in a small beer mug or glass. Add 3 drops yellow and 1 small drop brown food coloring to simulates the beer coloring (which is the main coloring agent in cream soda).
• Add 1 cup soda water. Do this right before serving to preserve the bubbles.
• Top with the cream to simulate the frothy top of a beer. Enjoy!

Harry Potter themed mugs and glasses

The best way to serve butterbeer is in a small beer mug! We like these small glass beer mugs. You can also serve it in Harry Potter themed glasses. We like this set of Hogwarts crest glasses that have the crest of each of the houses, Gryffindor, Hufflepuff, Ravenclaw, and Slytherin. Our son especially loves drinking anything out of these!

Of course if you’re serving butterbeer for a party, you can use disposable glasses or cups of your choice. Keep in mind the finished drink has about 1 ¼ cups volume with about 1-inch extra room needed for the foam.

Spiked variation

Want to make a spiked butterbeer? This butterbeer recipe works beautifully with rum. Add 1 oz añejo rum to each serving of butterbeer, which adds notes of vanilla and oak. We think it’s best with rum, but you could also try something like vanilla vodka if desired.

More fun homemade drinks

This butterbeer drink is a fun and easy homemade drink that kids and adults alike love! It’s fun for parties, as a Halloween drink, or anytime you need a fun cooking project with kids. Here are a few more homemade drinks to add to your arsenal:

• Make Best Homemade Lemonade
• Go for a Homemade Hot Chocolate or Chai Latte
• Make Frozen Coffee or Frozen Hot Chocolate
• Go for an Italian Soda or Orange Cream Soda

01

Homemade Hot Chocolate

02

Frozen Coffee

03

Italian Soda

04

Orange Cream Soda

This butterbeer recipe is…

Vegetarian and gluten-free.

Butterbeer

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 1 drink

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Description

This butterbeer recipe is an easy and delicious way to recreate the classic Harry Potter drink! Perfect for parties, Halloween, or anytime.

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Ingredients

• 2 tablespoons (1 oz) flavored butterscotch syrup, like Torani
• ¼ teaspoon vanilla extract
• 3 drops yellow food coloring 
• 1 small drop brown food coloring
• 1 cup (8 oz) soda water
• 2 tablespoons (1 oz) heavy cream, whisked until slightly thick

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Instructions

1. In a mug or glass, stir together the butterscotch syrup, vanilla extract, food coloring and a splash of soda water. (Spiked variation: Add 1 oz añejo rum.)
2. Top with the remaining soda water. Carefully pour cream across top and serve. 

• Category: Drink
• Method: No Cook
• Cuisine: American
• Diet: Vegetarian

Keywords: Butterbeer, butter beer, butterbeer recipe, butter beer recipe

A Couple Cooks - Recipes worth repeating.

If you’re looking for an easy baking project with apples, this apple cookies recipe will have your heart! They’re essentially apple snickerdoodles, irresistibly soft, with a sweet coating of cinnamon and sugar. Each bite has a burst of sweet tart apple! They take no time to whip up and don’t require any refrigeration of the dough before baking: which means you can sink your teeth into that soft, spiced cookie as soon as possible. These were big winners are our house!

Ingredients in this apple cookies recipe

Here at A Couple Cooks, we love it when we can make a recipe without a trip to the store. Such is this apple cookies recipe, a simple snickerdoodle that only requires the normal baking cast of characters: flour, sugar, butter, eggs, and of course, cinnamon! If you’ve got one apple, you can make this recipe. The cookies are ideal as a fall dessert, but they work in any season! A friend of ours taste tested these and said she couldn’t stop eating them (a good sign!). Here’s what you’ll need:

• Sweet tart apple
• All purpose flour
• Cream of tartar
• Baking soda
• Kosher salt
• Unsalted butter
• Granulated sugar
• Egg
• Vanilla extract
• Cinnamon

Best type of apples for cookies

The best variety of fruit for apple cookies is the same as with apple cobbler or apple crisp: select a firm, crisp tart apple. The tangy tartness accents the sweetness of baked goods, and the crisp texture stays together while baking. Other apple varieties can end up in a mushy, sweeter filling that’s not as satisfying as with a crisp tart apple. Here are some of the best types apples for baking and cooking:

• Pink Lady
• Jonathon or Jonagold
• Granny Smith
• Honeycrisp
• Fuji

Tip: make sure to finely dice the apple

This apple cookies recipe is very simple: the dough comes together quickly and you don’t even have to refrigerate it before baking! The most important part of putting together the recipe is this: dice the apple as finely as possible. If the apple pieces are too large, they can cause the cookies to crack and bread when baked.

We cut our apples into pieces that were about 3/8-inch wide (between ¼ and 1/8-inch). You don’t have to measure, simply cut them as small as you can.

Non-stick cookie sheets make for an even bake

Another tip for this apple cookies recipe is the quality of pans matters! We made half of these cookies on a shiny aluminum pan with parchment paper, and the size and shape were completely off. However, the half of the batch baked on our non-stick cookie sheet worked great.

So, we recommend using two of these non-stick cookie sheets for the most even bake! The entire batch baked on these, rotating the sheets in the middle of baking, came out beautifully consistent.

Storage info for apple cookies

The final important thing to know about this apple cookies recipe is to store them refrigerated! The cookies are a little delicate because of the apple pieces, which contain moisture. So for best results, store them refrigerated for up to 2 weeks.

Place the cookies in a sealed container with parchment paper between the layers. Make sure to let the cookie stand at room temperature for about 5 minutes before enjoying: it tastes better that way!

More apple recipes

When it’s apple season, we love making all things with apples: breakfast, desserts, and more! Here are some of our favorite apple recipes:

• Bake up Apple Bread or Apple Cinnamon Muffins
• Make an Apple Cobbler, Apple Crisp, or Apple Crumble
• Go for Apple Cinnamon Oatmeal
• Make Crisp Apple Salad

01

Apple Bread Recipe

02

Apple Cinnamon Muffins

03

Apple Cinnamon Oatmeal

04

25 Tasty Apple Recipes

This apple cookies recipe is…

Vegetarian.

Apple Cookies

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 20 cookies

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Description

This apple cookies recipe makes irresistibly soft snickerdoodles, spiced with cinnamon and full of bursts of sweet tart fruit!

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Ingredients

For the apple cookies

• 1 cup sweet tart apple, peeled and finely diced into 3/8-inch pieces (1 large apple)
• 1 ¾ cups [245 g] all-purpose flour
• 1 teaspoon cream of tartar
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ½ cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract

For rolling

• 3 tablespoons granulated sugar
• ½ tablespoons ground cinnamon

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Instructions

1. Preheat the oven to 350°F. Finely dice the apple into very small pieces (about 3/8-inch wide; the smaller the better*).
2. In a medium bowl, whisk the all-purpose flour, cream of tartar, baking soda, and kosher salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter and sugar until light and creamy, about 2 minutes. Scrape down the sides of the bowl with a spatula. Add the egg and vanilla extract and beat until combined, about 1 minute.
4. Turn off the mixer and add the dry ingredients. Then mix on low until just combined. Add the chopped apples and mix for about 5 seconds until combined.
5. Roll the cookie dough into 20 balls, using about 2 tablespoons of dough per cookie (a cookie dough scoop is helpful).
6. In a small bowl, combine the sugar and cinnamon. Roll each of the dough balls into the cinnamon sugar mixture until generously coated.
7. Place the dough balls onto two non-stick cookie sheets (we recommend these non-stick cookie sheets for the most even bake**). Bake for 12 to 14 minutes or until they are puffed and the edges are set, reversing the trays in the oven at 7 minutes. Keep in mind the cookies will set after they cool.
8. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Transfer to a wire cooling rack and cool completely. Important: Store these cookies refrigerated in a sealed container with parchment between the layers for up to 2 weeks; bring to room temperature before serving.

Notes

*If the apple pieces are too large, they can cause the cookies to crack and bread when baked.

**We found that the bake good on a shiny aluminum baking sheet with parchment paper, so the quality matters! These non-stick sheets made an even bake with the entire batch in the oven at once.

• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Keywords: Apple cookies, apple cookies recipe, apple cookie recipe

A Couple Cooks - Recipes worth repeating.

Want to welcome fall in style? Cook up a pot of pumpkin risotto! Its bright orange color and autumnal flavor makes it the ideal dinner or side dish for the season. Homemade risotto is easy to whip up: all you need are a few ingredients and a bit of time to stir in that luxurious broth until it all becomes absorbed by the rice. Grab a glass of wine and let’s get cooking!

Ingredients in pumpkin risotto

Risotto is an Italian rice dish where short grain Arborio rice is cooked in broth until it becomes creamy. Most methods use butter, onion, and garlic, white wine to deglaze the pan, and Parmesan cheese to finish. Using canned pumpkin adds a bright orange color and autumnal flavor, paired with fresh and dried sage. Here are the ingredients you’ll need for this pumpkin risotto recipe:

• Arborio rice
• Pumpkin puree
• Vegetable or chicken broth
• White wine
• Onion and garlic
• Butter and olive oil
• Parmesan cheese
• Fresh and dried sage

Notes on arborio rice

Arborio rice is a type of short grain Italian rice that is used to make risotto and other dishes like rice pudding and arancini. This type of rice absorbs the liquid as it cooks, naturally creating a creamy and thickened texture.

Do not substitute another variety of rice in this risotto recipe. The recipe does not work with something like long grain rice. Arborio rice is easy to find at your local grocery, so make sure to find the real thing!

On cooking with wine

Risotto is classically made with white wine to deglaze the pan, so this pumpkin risotto uses white wine too. Most of the alcohol is cooked out in the cooking process, so it should be suitable for children and pregnant mothers.

However if you prefer (or simply don’t want to crack open a bottle), you can skip the wine and it will still taste great. If you do choose to use it, make sure to pour yourself a glass while cooking!

Tips for making pumpkin risotto

Making a risotto is simple, but it does require a little know-how to get the best result. Here are our top tips for making this pumpkin risotto:

• Heat the broth. The rice immediately absorbs broth if it’s hot, but if the broth is cold it changes the temperature of the dish and affects the cooking process. You’ll want a few ladles of warm broth at a time.
• Stir in broth gradually: be patient! Add a few ladles, then keep stirring to incorporate the broth. As soon as it’s absorbed, add more. Continue in this way for about 12 minutes.
• Adjust the heat as necessary to keep a steady simmer. If the heat is too high, it can burn or not cook through. If the heat too low, the rice grains can get waterlogged.
• It’s ready when it’s tender but slightly al dente. The grains of rice should be slightly al dente (to have a bite of chew in the center) and stay separate from each other as they float in the thickened broth.

Leftovers and make ahead info

Here’s one thing to note: this pumpkin risotto is best served immediately. You can try making it in advance or storing leftovers, but the texture becomes compromised. Here are a few notes on storage:

• The rice texture will become thick as it sits, especially when it’s chilled.
• If desired, you can reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste.
• We don’t recommend making this recipe in advance, but if you want to try, undercook the risotto slightly at first, then reheat and finish it off with the final few scoops of broth before serving.  

Ways to serve pumpkin risotto

You can serve pumpkin risotto as a side dish, or make it a main dish by adding a protein source and some sides with fiber. If you’re making it into a fall dinner, make sure to add a protein because risotto in itself is not filling enough for a meal. Here are a few ideas for how to serve it:

• As a side dish for chicken, salmon or shrimp
• As a main dish, with baked asparagus or roasted broccoli and a crisp apple salad
• As a vegetarian main with easy cannellini beans as a protein and a few easy sides
• Topped with scallops like pan seared scallops
• At holiday dinners like as a Thanksgiving side dish

More pumpkin recipes

When it’s the season for pumpkin, it’s time for all the pumpkin recipes! Here are a few favorites to try:

• Try Pumpkin Bread with maple glaze
• Make creamy and delicious Pumpkin Dip
• Go for Pumpkin Chocolate Chip Muffins or Pumpkin Spice Pancakes
• Opt for 10 Pumpkin Breakfast Recipes like Pumpkin Baked Oatmeal or Pumpkin French Toast

01

Pumpkin Bread (1 Bowl!)

02

Pumpkin Dip

03

Pumpkin Chocolate Chip Muffins

04

35 Easy Pumpkin Recipes

This pumpkin risotto recipe is…

Vegetarian and gluten-free.

Pumpkin Risotto

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 to 6

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Description

Pumpkin risotto is perfect for fall! Cook it up with sage and Parmesan and it’s a cozy autumn dinner or side dish.

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Ingredients

• ½ cup minced sweet onion
• 2 cloves garlic, minced
• 1 quart chicken broth or vegetable broth
• 15-ounce can pumpkin puree
• 1 teaspoon dried sage
• 1 ½ teaspoons kosher salt
• 4 tablespoons salted butter, sliced into 4 pieces
• 2 cups dry white arborio rice
• 1 cup dry white wine, such as Pinot Grigio or Chardonnay*
• ¾ cup grated Parmesan cheese, plus more for garnish
• 1 tablespoon finely chopped fresh sage (optional but recommended)
• Freshly ground black pepper

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Instructions

1. Prep the vegetables: Mince the onion and garlic and noted above.
2. Heat the broth: Combine the broth, pumpkin puree, and dried sage with 2 cups water and 1 teaspoon kosher salt in a saucepan and bring it to a low simmer. Reduce heat to low.
3. Sauté the vegetables: In a large skillet, place the butter in a skillet over medium heat. Heat for a few minutes until it melts, turns foamy, and then starts to become golden brown in color and smells nutty. Add the minced onion cook for about 2 minutes until tender and fragrant. Add the garlic and dry rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown.
4. Add the wine: Stir in the wine and cook, stirring occasionally, until the liquid is fully absorbed, about 2 minutes.
5. Add the broth: Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of both. Cook in this same manner for about 12 minutes, adding two ladles and stirring frequently. Continue to adjust the heat to make sure the risotto is at a steady simmer. After 12 minutes, taste a grain of rice. If it’s creamy but still al dente in the center, you’re ready for the final step! If not, continue to cook and add broth for a few minutes more. Try not to go past al dente or the final risotto will be too soggy. (You’ll have some broth left over: save it for reheating leftovers.) 
6. Finish the risotto: When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese, fresh sage, and ½ teaspoon kosher salt. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto.
7. Serve immediately with additional Parmesan cheese to top. You’ll have about 1 ½ cups broth remaining; save it to stir in to get a creamier texture when serving (the rice absorbs liquid as it sits) or to refresh leftovers.  
8. Storage info: The flavor and texture are best served immediately. If desired, you can reheat on the stovetop and add a little extra broth and Parmesan cheese, and a few pinches salt to taste. We don’t recommend making it in advance, but if you want to try, undercook the risotto slightly at first, then reheat and finish it off with the final few scoops of broth before serving.  

Notes

*If you prefer avoiding wine, you can skip Step 4 and move straight to adding the broth.

• Category: Rice
• Method: Stovetop
• Cuisine: Italian inspired
• Diet: Vegetarian

Keywords: Pumpkin risotto, pumpkin risotto recipe

A Couple Cooks - Recipes worth repeating.

Here’s a cozy baked good that’s calling your name: this easy apple cobbler recipe! The topping is a meld of a biscuit and a sugar cookie, chewy, sweet and baked into golden-brown dollops. It covers a sweetly-spiced apple layer that’s flavored with cinnamon, ginger, nutmeg and lemon zest for a little pop. Top it with melty vanilla ice cream and there’s really nothing more we want in an apple dessert.

Ingredients in apple cobbler

This apple cobbler recipe is a spin on the classic cobbler, a classic easy dessert. A cobbler is a baked dessert with fruit filling that’s topped with dollops of biscuit-like dough. It differs from a crisp or crumble in that it doesn’t use oats or nuts in the topping.

Traditionally are a few different ways to make a cobbler topping: a biscuit like topping that forms dollops on top of the dough, or a cake-like topping that is relatively flat. This apple cobbler recipe is a mix of these two styles, with a texture between a biscuit and a sugar cookie! It’s sweet but not overly saccharine like some cobblers. Here’s what you’ll need for this recipe:

• Crisp tart apples: Tart apples are best for baking, and crisp apples hold their shape better than softer apples which can become mushy.
• Brown sugar and granulated sugar: The mix of sugars adds nuance to the flavor, but you can use all granulated sugar if preferred.
• Cornstarch: Cornstarch is essential or the filling will be watery instead of gooey. Substitute arrowroot powder if desired.
• Cinnamon, ginger, nutmeg, and vanilla extract: This mix of cozy spices is key! If desired, you can use only cinnamon for a similar effect.
• Lemon juice and lemon zest: Lemon juice and zest makes the flavors pop, similar to salt with savory food.
• All-purpose flour, baking soda and salt: These essential ingredients make the base of the topping.
• Butter: Stirring in melted butter makes this topping quick and easy.
• Egg yolk: The egg yolk is the secret ingredient that makes a smooth, cookie-like dough.

Best type of apples for cobbler

The best variety of apples for cobbler is a firm, crisp tart apple. Crisp tart apples cook well and the tangy tartness accents the sweetness of baked goods. Of course, you can use any type of apple you like in this apple cobbler recipe. But other apple varieties can end up in a mushy, sweeter filling that’s not as satisfying as with a crisp tart apple. Here are some of the best apples for baking and cooking:

• Pink Lady
• Jonathon or Jonagold
• Granny Smith
• Fuji

What makes this an easy apple cobbler?

Some apple cobbler recipes claim to be easy, but then they call for things like 5 pounds of apples (which take forever to peel!) or cooking the apple filling in advance. Here are a few things that make this apple cobbler recipe fun and easy:

• It calls for 2 pounds of apples, which don’t take too long to peel and slice.
• Melted butter goes right into the easy filling, so you don’t have to cut in room temperature butter (which can take a while).
• It bakes right away, with no need to pre-cook a filling.

A trick to cutting apples

Here’s a trick for how to cut apples quickly for apple cobbler! If you’re not cutting your apples this way, it’s game changing. This method for slicing apples is so slick, you can slice one up in just a few seconds. Here’s what to do:

• Peel the apple.
• Set the apple upright, and cut off each of the four sides around the core.
• Place each slide on its flat edge and slice into thin slices.

Ways to serve apple cobbler

This apple cobbler recipe warm from the oven is the best easy dessert to share with friends and family. But don’t forget the topping! To us, vanilla ice cream is required: it contrasts the sweet cake of the cobbler and rounds out the overall experience. Here are a few ways to serve it:

• Vanilla ice cream. Classic! Warm cobbler with cold ice cream is perfection.
• Whipped cream. This homemade whipped cream makes just the right rich and creamy counterpoint.
• Creme fraiche. This thick cream is perfect over fruit desserts. Use purchased or homemade creme fraiche.

Storage and make ahead info

This apple cobbler recipe is best the day it is made. For best results, allow it to cool for 30 minutes to 1 hour before serving. This lets the texture set and brings it to a warm temperature.

Apple cobbler also works made in advance! It’s best prepared the night before, but it stores up to 3 days refrigerated. Reheat in a 350°F oven until room temperature or warm before serving.

Diet variations

Want to make a vegan apple cobbler? Make this recipe with vegan butter and replace the egg yolk with 1 tablespoon dairy free milk.

More apple recipes

This apple cobbler recipe is one of our favorite apple recipes! It’s great as a fall dessert or Thanksgiving dessert. Here are a few more fun recipes with this tasty fruit:

• Try 10 Apple Breakfast Recipes or 20 Irresistible Apple Desserts
• Grab Apple Bread, Apple Cinnamon Muffins or Apple Cookies
• Make a cozy pot of Apple Cinnamon Oatmeal
• Whip up Apple Dumplings or Baked Apples

01

Apple Bread Recipe

02

Apple Cinnamon Muffins

03

10 Apple Breakfast Recipes

04

20 Irresistible Apple Desserts

This apple cobbler recipe is…

Vegetarian.

Apple Cobbler

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8

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Description

This apple cobbler recipe is easy and cozy! A biscuit-meets-sugar-cookie topping covers a sweetly-spiced fruit layer.

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Ingredients

• 6 cups peeled and sliced crisp tart apples (2 pounds; about 4 large or 6 medium)*
• ½ cup brown sugar
• 1 tablespoon cornstarch (or arrowroot powder)
• 2 teaspoons cinnamon
• ½ teaspoon ginger
• ¼ teaspoon nutmeg
• 2 tablespoons lemon juice, plus 1 teaspoon lemon zest
• 1 cup all-purpose flour 
• ½ cup granulated sugar, plus 1 tablespoon for sprinkling
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 8 tablespoons unsalted butter, melted
• 1 egg yolk
• 2 teaspoons pure vanilla extract

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Instructions

1. Preheat the oven to 350°F.
2. Make the filling: Peel and slice the apples. In a medium bowl, mix them with the brown sugar, cornstarch, cinnamon, ginger, nutmeg, lemon juice and lemon zest. Then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
3. Make the topping: Meanwhile, in another large bowl, combine the flour, granulated sugar, baking soda, and salt. Stir in the melted butter, egg yolk, and vanilla extract and stir until it forms crumbles (you may need to help with your hands, but resist the urge to mix too much). Place the pieces onto the apples. Sprinkle with the 1 tablespoon granulated sugar.
4. Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for about 30 minutes, then serve. You can leave it out on the counter for up to 1 day (covered, at night). After 1 day, refrigerate any leftovers. It also freezes well for several months in a sealed container; reheat it in a 350°F oven until bubbly and the topping is crisp.

• Category: Dessert
• Method: Baked
• Cuisine: Baked
• Diet: Vegetarian

Keywords: Apple cobbler, apple cobbler recipe

A Couple Cooks - Recipes worth repeating.

Here’s a dinner idea that gives you maximum return on investment: this Honey Glazed Salmon recipe! In under 30 minutes, you’ve got tender, flaky salmon fillets that are bursting with flavor from a sticky glaze of honey, soy sauce, miso and garlic. That’s what we mean by return on investment: there’s little time needed to make this incredible dish that will have everyone licking their plates clean!

Ingredients in honey glazed salmon

This honey glaze for salmon can be made in just 5 minutes, making it the ideal quick sauce for weeknight meals. Mix up the 6-ingredient sauce in a bowl, then brush half of it onto the salmon. Broil it up, then pour the remaining glaze on before serving. It makes the best sticky sauce that coats everything in savory sweet flavor. Here’s what you’ll need for this recipe:

• Salmon fillets, wild caught if possible
• Olive oil
• Yellow or white miso
• Honey
• Soy sauce
• Rice wine
• Garlic powder
• Ground ginger
• Olive oil, for brushing

Types of miso

Miso is a Japanese fermented soybean paste that’s full of nutrients and savory flavor. It’s known for its intense savory flavor, otherwise known as umami: the fifth flavor. You can find miso in the international foods aisle near the Japanese ingredients. There are many different types of miso, and they all taste different. We recommend using white or yellow miso for this miso butter recipe: sometimes they’re labeled as “light miso”.

• White miso (Shiro miso): This variety has a mild, more delicate flavor and less salt than darker miso.
• Yellow miso: This type is fermented a little longer than white miso and has a mild, lightly sweet flavor.
• Red or dark miso: This variety is fermented longer than white or yellow miso. It has a very strong flavor and can overwhelm the flavors in a dish, so we don’t recommend using it here.

Tips for buying salmon

The most important thing when it comes to making this honey glazed salmon recipe is the quality of the fish. Lower quality salmon can taste very fishy and have a mushy texture. It can also have a lot of white stuff (called albumin) when it’s cooked: while it’s not harmful, it doesn’t look appetizing! Here’s what to know when shopping for salmon:

• 1 to 1 1/2-inch thick fillets are good for this recipe and look impressive; you might find it labeled center cut at the store.
• Look for wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. (There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.)
• Buy fresh salmon. Salmon that’s fresh from the fish counter usually has the best flavor. Frozen can work too, but try to find highest-quality frozen salmon. Avoid those big economy-sized bags, which we’ve found it typically thinner and can taste fishy.

How to cook honey glazed salmon

This honey glazed salmon recipe is broiled salmon, an efficient method that skips the oven preheating time and cooks the fish in just 10 minutes! You can also make this recipe oven baked or grilled (see below), but our favorite way is broiled because it’s so quick and it gets nicely crisp and browned on top. Oven baking can work, but the salmon comes out more moist and soft. Here are a few tips for this recipe:

• Allow the salmon to come to room temperature before cooking (brine it if possible!). This can take 15 to 20 minutes, but it’s important. If the salmon is too cold when heat is applied, the outside can cook much faster than the inside. We recommend brining the salmon, which is letting it sit in salt water while it comes to room temperature. This helps to season the fish and also avoids the white stuff (albumin) when the fish is cooked.
• Remember the thickness determines the cook time. 1-inch salmon takes 8 to 11 minutes to broil. Very thin salmon can broil in just 5 minutes, so adjust the cook time accordingly.
• Keep an eye on the broiler! Salmon can go from pink to brown very quickly in the broiler: so don’t stray too far away, especially at the end of the cook time.
• The salmon is done with the internal temperature is 125 to 130°F when measured in the thickest part. The fish will continue to cook after you remove it from the heat. To ensure full safety, the FDA recommended temperature for seafood is 145°F, or well done.

Other methods: baked and grilled

This honey glazed salmon recipe also works baked or grilled! Here’s how to do it:

• Baked: Follow the instructions in Easy Oven Baked Salmon, but follow the seasoning instructions in the recipe below. Brush on half the glaze before baking, then pour on the remaining half once it’s done.
• Grilled: Follow the instructions in Grilled Salmon, but follow the seasoning instructions in the recipe below. Brush on half the glaze before grilling and brush on half afterwards.

More salmon recipes

This honey glazed salmon recipe is one of our favorite salmon recipes to date! Here are a few more to try with this tasty fish:

• Try Brown Sugar Salmon or Honey Garlic Salmon
• Mix up Stuffed Salmon
• Try fan-favorite Salmon Rice Crunch Bowl
• Go for Easy Salmon Bites or Greek Salmon Salad
• Make Grilled Salmon or Pan Seared Salmon

01

Brown Sugar Salmon

02

Honey Garlic Salmon

03

Stuffed Salmon

04

35 Easy Salmon Recipes

This honey glazed salmon recipe is…

Pescatarian, dairy-free, and gluten-free.

Honey Glazed Salmon

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4

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Description

Impress everyone with this honey glazed salmon recipe! The easy flavorful sauce features honey, soy, miso and garlic.

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Ingredients

• 1 1/2 pounds salmon fillets, room temperature
• Olive oil, for brushing
• ½ teaspoon kosher salt, plus more for brining
• 2 tablespoons yellow or white miso
• 2 tablespoons honey
• 1 tablespoon soy sauce (or tamari)
• 1 tablespoon rice wine
• ⅛ teaspoon garlic powder
• ⅛ teaspoon ground ginger
• Chopped parsley, for garnish (optional)

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Instructions

1. Brine the salmon* (optional): In a shallow dish whisk together 4 cups room temperature water and 3 tablespoons kosher salt until it dissolves. Place the salmon in the water and wait for 15 minutes.
2. Preheat the broiler to high.
3. Make the glaze: Meanwhile, in a small bowl, stir together the miso, honey, soy sauce, rice wine, garlic powder, and ground ginger.
4. Prepare the salmon: Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush the salmon with a bit of the olive oil and sprinkle with the ½ teaspoon kosher salt evenly divided among the fillets. Reserve about half of the glaze and brush the remainder on the salmon.
5. Broil the salmon: Broil 7 to 10 minutes for 1-inch thick salmon (or less for thinner fish), until it’s just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center). Pour the reserved glaze onto the salmon and garnish withe parsley, if using. Serve immediately. Leftovers last refrigerated for up to 3 days. 

• Category: Main dish
• Method: Broiled
• Cuisine: Seafood
• Diet: Gluten Free

Keywords: Honey glazed salmon

A Couple Cooks - Recipes worth repeating.

A good pumpkin bread recipe is an essential for any home cook, and here’s our favorite one. The scent wafting through your kitchen transports you to an autumn paradise, and the loaf falls just so into deliciously cozy-spiced slices. It’s tender and moist, but not too fluffy or too dense. The best part? It’s simple to whip up: one bowl, no special equipment; just dump and stir! Top it with a sweet maple glaze to take it over the top. This quick bread never goes out of style!

Ingredients in this pumpkin bread recipe

There are many ways to make a great pumpkin bread recipe, and every cook or chef has their own own secrets. This one is ultra moist, with the perfect sweet, cozy spiced flavor and soft, tender crumb. The best part is there’s no need for a mixer or waiting for butter to come to room temperature. You can mix it all up in one bowl! Here’s what’s in our best pumpkin bread recipe:

• Eggs
• Pumpkin puree: Use canned or homemade; the most consistent brand we’ve found is Libby’s (we’re not affiliated).
• Granulated sugar
• Neutral oil: Oil makes a moister quick bread than butter! This also allows the recipe to be made in a bowl with no stand mixer.
• Vanilla extract
• Cinnamon and pumpkin pie spice (or ginger, allspice, and nutmeg): Individual spices make the boldest flavor, but you can also use pumpkin pie spice.
• Kosher salt
• Baking powder and baking soda
• All purpose flour

Tips for baking pumpkin bread

This pumpkin bread recipe is easier than most: no need for a stand mixer or two loaf pans. It’s straightforward and made in one bowl! There are a few things to keep in mind for baking success:

• Use an aluminum baking pan for best results (9 x 5-inch). Ceramic and glass pans don’t cook as evenly. Use aluminum if you can! This recipe is optimized for a 9 x 5 inch pan, and it bakes up to just the right tall loaf.
• Don’t overmix. Overmixing a quick bread leads to holes in the texture of the crumb. This is most important when mixing in the flour. Mix until just combined and there are no dry spots remaining.
• Let it cool fully before serving: and leftovers taste even better! This bread has an even more developed flavor once it is fully cooled: eating it after 2 hours is ideal. It tastes even better as leftovers the next day.

Top with a glaze (optional)

This pumpkin bread is delicious plain, but it’s even tastier with a glaze topping! This maple glaze is simple to whip up and has a sweet, maple-forward flavor. Here are a few notes:

• The maple glaze has a cozy, developed fall flavor. All you’ll need is powdered sugar, butter, maple syrup, salt and milk. It also calls for maple extract, which is optional but adds just the right pop of maple-forward flavor. It’s worth buying for fun, but the glaze tastes delicious without it.
• Want even simpler options? You can also use this 1-Minute Powdered Sugar Icing or Vanilla Glaze for topping.
• Keep in mind: butter is helpful for storage. One advantage of the maple glaze is that the butter helps to make for a more solidified glaze that holds up better over time.
• Want a solid glaze? Make double the glaze recipe below and glaze the cooled bread in the pan (so the glaze doesn’t run down the sides).

Variations and mix-ins

There are lots of ways to riff on this pumpkin bread recipe, as you well know! Here are a few ideas for adding to the top or inside this bread:

• Chocolate chips: Make chocolate chip pumpkin bread by folding in 1 cup semisweet or bittersweet chocolate chips into the dough. Go to Chocolate Chip Pumpkin Bread.
• Nuts: Top the bread with ⅓ cup chopped pecans or walnuts. Toast the pecans or walnuts to bring out the flavor!
• Icing: Add ½ recipe of this Cream Cheese Frosting to the top of the bread.
• Drizzle: Drizzle this bread with Powdered Sugar Icing.
• Banana: Got bananas? Make Pumpkin Banana Bread instead.

Want more ideas? See all our favorite Pumpkin Bread Recipes!

Diet adaptations

Do you have a vegan or gluten-free diet? Don’t worry: you can still make pumpkin bread! Head to these recipes instead:

• Vegan: Go to Vegan Pumpkin Bread (a family fave!)
• Gluten Free: Go to Gluten Free Pumpkin Bread (uses oats instead of all purpose flour!)

Pumpkin bread storage

This pumpkin bread recipe tastes even better the next day, because it picks up moisture during storage. Here are a few tips for storage of this quick bread:

• Stores at room temperature for 4 days, wrapped tightly in aluminum foil.
• Stores refrigerated for 10 days. Cold temperatures can make it taste dryer, so bring to room temperature before serving.
• Stores frozen for up to 3 months. Slice the bread and freeze it in slices for up to 3 months.

More pumpkin recipes

When it’s pumpkin season, you’ve got to taste test them all! Here are a few tasty pumpkin recipes you might enjoy:

• Go for our Best Pumpkin Cookies or Pumpkin Chocolate Chip Cookies
• Try Pumpkin Bread Pudding or Pumpkin Ice Cream
• Make the best Perfect Pumpkin Cake
• Try Pumpkin Chocolate Chip Bread or Pumpkin Muffins instead
• Grab Pumpkin French Toast, Pumpkin Baked Oatmeal, or Pumpkin Pancakes
• Go savory with Pumpkin Chili

01

Best Pumpkin Cookies

02

Pumpkin Bread Pudding

03

Perfect Pumpkin Cake

04

Pumpkin Bread (1 Bowl!)

This pumpkin bread recipe is…

Vegetarian. For vegan, go to Vegan Pumpkin Bread. For gluten-free, go to Gluten Free Pumpkin Bread

Pumpkin Bread Recipe (1 Bowl!)

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★★★★★

5 from 4 reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 slices

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Description

This pumpkin bread recipe is the best! It’s fast and easy, made with just one bowl and bakes up into moist, cozy-spiced slices.

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Ingredients

For the pumpkin bread

• 3 eggs
• 1 cup pumpkin puree
• 1 ¼ cups granulated sugar
• ¾ cup neutral oil
• 2 teaspoons vanilla extract
• 1 tablespoon cinnamon
• 2 teaspoons pumpkin pie spice (or 1 teaspoon ground ginger, 1 teaspoon allspice, and ½ teaspoon nutmeg)
• ¾ teaspoon kosher salt
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 ½ cups [210 g] all-purpose flour

For the glaze (optional*)

• ½ cup powdered sugar
• 1 tablespoon melted butter
• 2 tablespoons maple syrup
• 1 pinch salt
• 3 drops maple extract (optional)
• 1 tablespoon milk, plus more if needed

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Instructions

1. Preheat the oven to 350°F. Grease a 9 x 5 inch aluminum bread pan, then add parchment paper cut so that it fits the width and extends on both long sides, to easily remove the bread once its baked. 
2. In a bowl, whisk the eggs. Then whisk in the pumpkin puree, sugar, oil, and vanilla.
3. Whisk in the cinnamon, ginger, allspice, nutmeg, and kosher salt. Then whisk in the baking powder and baking soda. Sprinkle in the flour, half at a time, and mix with a spatula until just combined and there are no more dry bits (don’t over-stir). 
4. Pour the batter into the bread pan.
5. Bake 60 to 65 minutes, until the top is set and a toothpick comes out with a few clinging crumbs. Allow to cool in the pan for 30 minutes, then run a knife around the edges and pull up on the parchment paper to remove the bread. Allow to cool to room temperature if glazing.
6. If making the glaze, heat the butter and maple syrup in a small saucepan until the butter melts. In a medium bowl, slowly whisk the powdered sugar, butter and maple syrup, salt and maple extract until a thick glaze forms. Gradually add the milk to make a smooth, pourable glaze. If the glaze is too sticky, add a teaspoon more milk until it comes to a smooth, thick consistency. Use a fork to drizzle across the bread. 
   
7. Slice into pieces and serve. Stores for 4 days at room temperature wrapped in foil, 10 days in the refrigerator (bring to room temperature before serving), or freeze in slices for a few months (freezing works best without the glaze).

Notes

*You can also use this 1-Minute Powdered Sugar Icing or Vanilla Glaze for topping.

• Category: Bread
• Method: Baked
• Cuisine: Baked
• Diet: Vegetarian

Keywords: Pumpkin bread recipe, pumpkin bread

A Couple Cooks - Recipes worth repeating.

Here’s a drink that screams spooky fun: the Halloween Margarita! It might look scary, but it tastes like a dream, made with a spiced apple cider syrup, fresh lime and tequila. It’s tangy and a little sweet, balancing the lime and tequila perfectly. Make it as a single drink, or whip up a pitcher for a party! The glass garnishes take it over the top, like DIY black colored sugar, blood oranges, and a few spiders (of course!).

What you need for Halloween margaritas

If you love Halloween like we do, you’ll absolutely love this drink! This Halloween margarita is ideal for parties because you can whip up single drinks to order or make a big pitcher. The flavor is perfectly spiced and nuanced, tangy sweet from the apple cider syrup balanced with the bite of the tequila. It’s absolutely worth whipping up the syrup in advance because it infuses major flavor without watering down the drink. Here are the components you’ll need for a Halloween margarita:

• Tequila, blanco or reposado
• Apple cider syrup (see below)
• Lime juice
• Kosher salt or black colored sugar
• Blood orange slice
• Clear ice, for serving
• Halloween cocktail picks

Making the apple cider syrup

Apple cider syrup is essential for the flavor in this drink! Apple cider on its own waters down cocktails instead of adding flavor. Making the syrup is what infuses major flavor into the drink, while still allowing the tequila and lime to shine through. Here’s what to know about apple cider syrup:

• It takes 30 minutes to make. Simply boil apple cider with sugar and a cinnamon stick for about 30 minutes on the stovetop, until reduced and syrupy.
• Make a batch in advance. This is an easy component to make in advance and refrigerate until serving. It stores up to 2 weeks refrigerated.
• Make a double batch for a pitcher. If you’re making 8 drinks, make a double batch of the syrup!
• Want to use it for more drinks? Try the Fall Margarita or Apple Cider Old Fashioned.

Halloween margarita drink garnishes

The best part of a Halloween margarita? The drink garnishes! You can get creative with your own ideas, or you can use what we’ve made up here. Here’s what to know:

• Make DIY colored sugar. Turns out, you don’t have to go out and buy drink sugar. You can make your own! Go to our DIY colored sugar tutorial and follow the instructions for the black sugar. Or, you can make different colors like orange or purple!
• If you prefer, make a salt rim. It also tastes great with a salt rim. (In theory, you could use the same instructions as the colored sugar for salt: we just haven’t tried it! You’ll want to use flaky or kosher salt, not fine salt.)
• Use an orange slice and festive cocktail picks. These Halloween cocktail picks (aka cupcake toppers) really set the tone! We used a blood orange slice to fasten our cocktail picks, because Halloween! But if you can’t find them, a regular orange will do.

Notes on clear ice

While it’s not required, clear ice is the final component that makes for the best Halloween Margarita! Clear ice is crystal clear ice that makes a drink look like it came from a fancy bar. You can cut it into large, organic chunks to take your cocktails to the next level.

• Clear ice is easy to make at home with a small cooler and 24 hours. You’ll need to freeze it overnight, then you can cut it into chunks. Go to How to Make Clear Ice.
• Or, use a clear ice tray! Try this ClearlyFrozen Home Clear Ice Maker works well.

Make a Halloween margarita pitcher for a party

If you’re having a Halloween party, make a Halloween margarita pitcher! It’s easy to make 8 drinks at once and comes together quickly. See the instructions in the recipe below.

Party tip: Make sure to have all your drink rims and garnishes prepped in advance. Then you can add ice and pour in the drinks directly before serving. Avoid placing the ice in the glass beforehand, since the melting ice can cause the food coloring in the colored sugar to melt.

More Halloween drinks

Want more ideas for spooky drinks? Here are a few Halloween cocktails we love:

• Try this bright Witches Brew Drink
• Go for a Vampire’s Kiss Cocktail
• Make Halloween Sangria or smoking Halloween Punch
• Try these other Halloween Drinks

01

Witches Brew Drink

02

Vampire’s Kiss Cocktail

03

Halloween Punch

04

Top 20 Halloween Cocktails & Drinks

Halloween Margarita

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Syrup Prep: 30 minutes
• Cook Time: N/A
• Total Time: 30 minute
• Yield: 1 drink

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Description

This Halloween Margarita is the best drink for the season! Whip up single cocktails or a pitcher for a spooky evening.

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Ingredients

For the Halloween margarita

• 2 ounces tequila reposado (or tequila blanco)
• 1 ounce apple cider syrup (see below)
• ½ ounce lime juice
• Kosher salt or black colored sugar*, for the rim
• Blood orange slice, for garnish (optional)
• Clear ice, for serving
• Halloween cocktail picks (optional but recommended)

For the apple cider syrup (makes ¾ cup)

• 4 cups apple cider
• ¼ cup granulated sugar
• 4 cinnamon sticks

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Instructions

1. Make the apple cider syrup: Place the apple cider, granulated sugar and cinnamon sticks in a saucepan. Bring to a low boil, then maintain a low boil for 30 to 35 minutes until reduced to ¾ cup. Use immediately or refrigerate until using (stores up to 2 weeks refrigerated).
2. Prepare the glass: Cut a notch in a lime wedge, then run the lime around the rim of a glass. Dip the edge of the rim into a plate of salt or black colored sugar.
3. Make a single drink: Place all ingredients in a cocktail shaker with 4 ice cubes and shake until cold.
4. Serve: Strain the margarita into the glass with the salted rim. Fill the glass with clear ice. If desired, garnish with a blood orange slice and Halloween cocktail picks.
5. For a margarita pitcher (8 servings): Place 2 cups tequila, 1 cup apple cider syrup (make 1.5 or 2 times the recipe above!) and ½ cup lime juice in a pitcher. Add 3 handfuls ice and stir until cold. Pour into the prepared glasses.

Notes

 

• Category: Cocktail
• Method: No Cook
• Cuisine: Cocktails
• Diet: Vegan

Keywords: Halloween margarita

A Couple Cooks - Recipes worth repeating.

Not sure about you, but we’re always looking to add a little pizzazz to our side dish game. Here’s the way to do it: this lemon rice recipe! Just a few simple ingredients take standard rice to the next level. Simply add lemon juice and zest, fresh garlic, and a bit of parsley to a pot of rice, and it infuses a zingy, citrusy flavor that’s positively irresistible! This is our new trick for entertaining and it always gets rave reviews.

Ingredients in this lemon rice recipe

Lemon rice is the type of recipe we love to whip up as a side dish, because it requires just a handful of ingredients to make big flavor impact. All you really need is rice and a lemon, and you might already be stocking most of the other ingredients. Here’s what you need for lemon rice:

• White long grain rice
• Salted butter
• Garlic (or garlic powder)
• Lemon, zest and juice
• Fresh parsley

Because it’s a simple ingredient list, there’s no shortcuts here! Use a real lemon with zest and juice, and a real garlic clove for the best flavor (not jarred in either case). However, if you don’t have garlic on hand, garlic powder tastes good too: though it doesn’t have the beautifully pungent flavor of fresh garlic.

Tips for lemon rice

There’s no trick to lemon rice: though it tastes greater than the sum of its parts! There are just a few things to note about the method:

• Rinse the rice. Rinsing rice removes starch from the outside of the grains. This prevents getting a gooey, sticky, gummy pot of rice.
• Allow the pot to stand for 10 minutes after cooking. This rest time is crucial because it steams the rice, letting the water become fully absorbed into each grain.
• Add the lemon zest and juice after cooking. For the freshest lemon flavor, add the lemon zest and juice at the end of cooking.
• Parsley is optional but recommended. Adding a bit of green chopped herbs adds a nice color to the presentation of this dish.

Best way to zest a lemon

The quickest and best way to zest a lemon for lemon rice? Use a microplane grater. A microplane is a handheld grater with sharp holes in it, which is quicker and more consistent than using a box grater or a zester. Here’s how to zest a lemon with a microplane:

1. Hold the microplane in one hand, place one end on a flat surface and hold it at an angle.
2. Hold the lemon in the other hand, and drag it down over the microplane holes (or the holes of the box grater). Important: make sure to remove the yellow part of the skin only; avoid the bitter white pith.
3. Gradually turn the lemon until all yellow parts of the peel have been removed.

Ways to serve lemon rice

Lemon rice is a truly versatile side dish: it pairs with many Mediterranean-style recipes from chicken to fish and vegetarian dinners. Here are a few great ways to serve it:

• Salmon like Pan Seared Salmon or Brown Sugar Salmon
• Tilapia like Fried Tilapia or Parmesan Crusted Tilapia
• Fish like Swordfish, Mahi Mahi, or Chilean Sea Bass
• Shrimp like Garlic Shrimp, Grilled Shrimp or Shrimp Scampi
• Chicken like Creamy Garlic Chicken
• Vegetarian and vegan mains like Eggplant Rollatini, Eggplant Parmesan, Stuffed Zucchini Boats, Baked Falafel, or Stuffed Portobello Mushrooms

More easy side dishes

This lemon rice is one of our favorite easy and healthy side dishes! Here are a few more sides to try:

• Go for Spinach Rice with Feta, Cilantro Lime Rice or Coconut Rice
• Mix up classic Creamed Corn
• Bake up Garlic Roasted Potatoes
• Try salads like Bell Pepper Salad, Broccoli Cauliflower Salad, Orzo Pasta Salad, Green Goddess Salad, Favorite Lentil Salad and more
• Go for Garlic Roasted Potatoes or Purple Mashed Potatoes

01

Bell Pepper Salad

02

Creamed Corn

03

Broccoli Cauliflower Salad

04

Garlic Roasted Potatoes

This lemon rice recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Lemon Rice

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 2 minutes
• Rest Time: 10 minutes
• Cook Time: 13 minutes
• Total Time: 25 minutes
• Yield: 4

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Description

This lemon rice recipe is a simple way to make a stand-out side dish! It’s easy to whip up and comes out zingy and citrusy.

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Ingredients

• 1 cup dry white long grain rice
• ½ teaspoon kosher salt, divided
• 1 tablespoon salted butter
• 1 small garlic clove, finely minced (or ¼ teaspoon garlic powder)
• 1 lemon, zested and juiced
• 1 tablespoon finely minced fresh parsley (optional)

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Instructions

1. Place the rice in a fine mesh strainer and rinse it under cold water, then drain and shake dry.
2. Place the rice in a saucepan with 1 ½ cups water and ¼ teaspoon of the kosher salt. Bring to a boil, then turn the heat to low. Cover and simmer 12 to 15 minutes, until the water is completely absorbed. Remove from the heat, cover and allow it to rest for 10 minutes.
3. Fluff the rice with a fork. Stir in the butter, minced garlic, lemon zest and juice, parsley (if using), and ¼ teaspoon kosher salt. Taste and add additional salt if necessary. Serve immediately or store leftovers refrigerated for up to 5 days; reheat gently on the stovetop.

• Category: Side dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Keywords: Lemon rice

A Couple Cooks - Recipes worth repeating.

Here’s a muffin recipe that’s the best cozy baking project: apple cinnamon muffins! These are so delicious everyone will beg for the recipe. Each one has a fluffy, tender crumb, with just the right amount of sweet tart bursts of apples. The best part? Sprinkling with cinnamon sugar before and after baking makes a crunchy, warm spiced topping. You won’t believe how tasty these are!

Ingredients in apple cinnamon muffins

Apples and cinnamon are the best combination, like in oatmeal or apple crisp. So why not translate that into muffin form? These little cakes taste like you picked them up at a local bakery. They’re tall, delicately sweet, and have the best crunchy cinnamon sugar topping. Here are the ingredients you’ll need:

• All-purpose flour
• Granulated sugar
• Baking powder, baking soda, and salt
• Buttermilk
• Butter
• Neutral oil
• Eggs
• Vanilla
• Cinnamon

Best types of apples for baking

The best type of apples for baking? Bake with a firm, crisp tart apple. Crisp tart apples hold up well texture-wise, and their tangy tartness accents the sweetness of baked goods. Here are some of the best apples for baking and cooking. You can use other types too, but the flavor of these types have the best flavor:

• Pink Lady
• Jonathon or Jonagold
• Granny Smith
• Fuji

The keys to apple cinnamon muffins

These apple cinnamon muffins are so full of flavor, you’ll make them a fall baking staple! (They are in our house.) There are a few keys to the flavor and achieving an even bake. Here’s what to keep in mind:

• Use real buttermilk (no substitutes!). Buttermilk is crucial to making a fluffy muffin with a tender crumb. We’ve tried all sorts of muffin recipes and buttermilk is truly the best! Don’t be tempted to use even a buttermilk substitute here! It’s got to be the real thing.
• For an even bake, fill every other cup in two 12-cup muffin tins. Here’s a key to even baking for muffins: fill every other cup in a tin! This helps them to have beautiful domed tops and an even bake. It’s not required, but helpful for perfect muffins.
• Baking at 375°F makes a taller muffin. Many muffin recipes bake at 350°F, but a slightly hotter oven makes a taller and fluffier muffin. This recipe also has a large amount of leavener (baking powder and baking soda) for a good rise.

Storage info

Apple cinnamon muffins taste best the day of baking, but they save well too! You’ll want to keep them refrigerated because of the crunchy topping and the moisture in the apples, which can make them soggy if stored at room temperature. Here’s what to know:

• Refrigerator: Store refrigerated for up to 1 week! Let them stand at room temperature for a few minutes before eating.
• Freeze: Freeze in a sealable container and store up to 3 months.

More apple recipes

Love baking with apples! When it’s the season, we love baking them up into muffins, breads, cookies, and crisps. Here are a few more apple recipes:

• Try this tasty Apple Bread, a similar recipe but in bread form
• Mix up cozy Apple Cinnamon Oatmeal
• Make Apple Crisp, Apple Crumble, Apple Dumplings, Apple Cookies, or Baked Apples
• Opt for Crisp Apple Salad

01

Apple Bread Recipe

02

Apple Cinnamon Oatmeal

03

Classic Baked Apples

04

Apple Dumplings (Grandma’s Recipe)

This apple cinnamon muffins recipe is…

Vegetarian. For vegan, go to Vegan Apple Muffins.

Apple Cinnamon Muffins

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 12

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Description

This apple cinnamon muffins recipe is so fluffy and moist, with a crunchy cinnamon sugar topping. A total family favorite!

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Ingredients

For the muffins

• 1 ½ cups apples, peeled and diced
• 2 cups [280 g] all purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon kosher salt
• 1 cup granulated sugar
• ¾ cup buttermilk*
• 5 tablespoons melted unsalted butter
• ⅓ cup neutral oil (grapeseed, canola, or vegetable oil)
• 2 eggs
• 1 teaspoon vanilla extract

For the topping

• ¼ cup granulated sugar
• 1 teaspoon cinnamon
• 1 ½ tablespoons melted butter

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Instructions

1. Preheat the oven to 375°F.
2. Peel and chop the apples and set them aside. Place muffin wrappers in every other muffin cup of two 12-cup muffin tins.**
3. In a large bowl, whisk the flour, baking powder, baking soda, and salt. Make a well in the center. In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract.
4. In a mix bowl, mix the sugar and cinnamon for the topping.
5. Pour the wet ingredients from the batter into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour.
6. Add the apples and fold it in with a spatula, taking care not to overwork the batter. (If desired, you can store the batter up to 24 hours before baking.)
7. Scoop the batter into the muffin papers using a dough scoop: it should fill to the top of the muffin papers. Sprinkle the tops with the cinnamon sugar, using half of the cinnamon sugar mixture.
8. Bake until the tops are golden and set and a toothpick in the center comes out with a few crumbs, about 20 to 26 minutes total (rotate the pans halfway through baking). Allow to cool for 5 minutes.
9. Brush the top of each muffin with melted butter, place the remaining cinnamon sugar on a plate, and dip each muffin into the plate to coat the top. Transfer to a baking rack to fully cool (about 30 minutes to 1 hour). The muffins are best eaten the day they are made, but they store very well in an airtight container in the refrigerator and last up to 1 week.

Notes

*Buttermilk is the magic ingredient which makes the most consistent texture and rise! Don’t be tempted to leave it out or use a buttermilk substitute. It’s worth it (we promise).

**Baking in every other muffin cup makes for a more consistent bake. If all you have is a 12-cup muffin tin, you can use that too.

• Category: Muffin
• Method: Baked
• Cuisine: Baked
• Diet: Vegetarian

Keywords: Apple cinnamon muffins, apple cinnamon muffin, cinnamon apple muffin

A Couple Cooks - Recipes worth repeating.

“Life changing” is a phrase that’s completely over-used, but here’s a little kitchen trick that we think truly is…yep, life changing. Try this incredible oven baked chicken thighs recipe! This easy method is the secret to perfectly seasoned meat with a crispy skin and juicy, succulent interior. Dunk them in a bit of buffalo ranch and it’s pure heaven (and in all honesty, the favorite bite I’ve taken all year!). Here are all the tricks of how to bake chicken thighs to perfection.

What you need for this chicken thighs recipe

Many chefs and experts say chicken thighs are the best cut of chicken. Why? They’re fattier than chicken breasts, which gives them a more intense, rich flavor than the white meat.

The best type for baked chicken thighs is bone-in, skin-on thighs. When you bake chicken with the bone in, the flavors inside the bone spread out onto the meat, leaving you with a meatier, richer flavor (per Bon Appetit, who says “bone-in chicken thighs are just plain better.”).

In our taste tests, we tend to agree. Boneless, skinless chicken thighs might be easy to eat, but they don’t hold a candle to the bone-and-skin version! Plus, the crispy skin adds both flavor and texture.

How to season baked chicken thighs

The best seasonings for baked chicken thighs? Our custom seasoning blend works wonders. The secret is to make sure to rub the blend on all sides of the chicken and under the skin. That’s right, just stretch the skin and rub a generous amount under it. This is the key to infusing the seasoning throughout the meat! Here are the ingredients you’ll need for the chicken seasoning are:

• Kosher salt
• Smoked paprika
• Garlic powder
• Onion powder
• Dried thyme
• Cumin
• Chili powder
• Allspice

The key to crispy baked chicken thighs

The key to crispy baked chicken thighs isn’t really a secret: people have been talking about it for years. It’s baking powder! Add a bit of baking powder to the seasoning mix and it makes for a perfectly crispy skin. What’s the right ratio? In the recipe below, we use 1 teaspoon baking powder for 3 pounds bone-in, skin-on chicken thighs.

How long to bake chicken thighs

How long to bake chicken thighs depends on the temperature of your oven: at 450°F you’ll need 25 to 30 minutes or until the internal temperature is 165°F at the thickest point. You’ll want to use an oven-safe rack that’s placed on top of a baking sheet to get the best crispy exterior. Here’s how to bake chicken thighs:

1. Preheat the oven to 450°F.
2. Pat the chicken dry. Sprinkle the seasoning mixture on all sides of the chicken, then rub it under the skin as well. Arrange the chicken thighs on a oven-safe rack that’s placed on top of a baking sheet.
3. Bake 25 to 30 minutes, until the internal temperature of the chicken at its thickest part is 165°F.
4. Allow the chicken thighs to rest at room temperature for 5 minutes before serving.

Note: You can also use the convection setting on your oven. Set it to 450°F and reduce the bake time to 20 to 25 minutes.

Sauces to serve: buffalo ranch and more!

These baked chicken thighs come out irresistibly crispy and perfectly seasoned. Take them up another level served with buffalo ranch sauce, a quick and easy dipping sauce you can stir together in just a few minutes! The first bite I had of these with the sauce was pure bliss. Of course, there are many other sauces for chicken thighs! Here are a few ideas:

• Buffalo Ranch
• Chipotle Ranch
• Homemade Ranch
• Lemon Pepper Sauce
• Mustard Sauce or Honey Mustard
• Cilantro Lime Sauce
• White BBQ Sauce
• Sour Cream Sauce

Buy organic chicken if possible

When shopping for baked chicken thighs, keep in mind: the best chicken to buy is organic. Buying organic makes sure that it is the highest quality meat that was raised sustainably. It is also free of chemicals and additives so it’s the healthiest option for eating, and overall: it just tastes better!

Per the USDA, organic chicken must be raised in living conditions that accommodate their natural behaviors (like grazing on pasture), fed 100% organic feed and forage, and not given antibiotics or hormones.

More chicken recipes

Let us know what you think of this chicken thighs recipe in the comments below! We hope you’ll love it as much as we do. Here are a few more chicken recipes for inspiration:

• Try Creamy Garlic Chicken
• Make a Rotisserie Chicken
• Go for Grilled Chicken or Pesto Chicken
• Make a Chicken Pesto Sandwich or Chicken Corn Chowder

01

Creamy Garlic Chicken

02

Rotisserie Chicken

03

Grilled Chicken

04

Pesto Chicken

This baked chicken thighs recipe is…

Gluten-free and dairy-free.

Baked Chicken Thighs (Best Ever!)

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★★★★★

4.3 from 3 reviews

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 4

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Description

This oven baked chicken thighs recipe is truly the best! Here’s how to bake them so they’re succulent and juicy, with a crispy exterior.

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Ingredients

• 8 large chicken thighs, bone-in, skin-on, organic if possible (about 3 pounds)
• 2 teaspoons* kosher salt
• 2 teaspoons smoked paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• ½ teaspoon cumin
• ½ teaspoon chili powder
• ¼ teaspoon allspice
• 1 teaspoon baking powder
• 1 recipe Buffalo Ranch, for serving (optional)

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Instructions

1. Preheat oven to 450°F.
2. Pat the chicken dry. In a small bowl, mix the salt, seasonings, and baking powder. Sprinkle the seasoning mixture on all sides of the chicken, then rub it under the skin as well. Arrange the chicken thighs on a oven-safe rack that’s placed on top of a baking sheet** (or use an oiled aluminum foil-lined baking sheet).
3. Bake 25 to 30 minutes, until the internal temperature of the chicken at its thickest part is 165°F. (Or, use the convection setting on your oven and bake 20 to 25 minutes.)
4. Allow the chicken thighs to rest at room temperature for 5 minutes before serving. Serve as is or with Buffalo Ranch for dipping.

Notes

*Use 1 ½ teaspoons kosher salt if you prefer a less salty flavor.

**We use this baking sheet and rack combo.

• Category: Main Dish
• Method: Baked
• Cuisine: Chicken
• Diet: Gluten Free

Keywords: Baked chicken thighs, how long to bake chicken thighs, baked chicken thighs recipe, oven baked chicken thighs, how to bake chicken thighs

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