Adventures in the Kitchen: Recent Episodes

View Details

Fall brings cooler evenings and invite cozy gatherings, nothing says autumn quite like pumpkin desserts. While pumpkin pie is a classic, sometimes you want a twist on tradition. Try Bourbon Maple Pumpkin Butter Bars—a decadent, bar that combines the warmth of maple syrup, the spice of pumpkin butter, and the depth of bourbon for a dessert that feels both familiar and sophisticated.

Perfect for Fall Harvest Parties, or simply enjoying with a cup of coffee on a crisp morning, these bars are easy to make, travel well, and taste like fall in every bite.

Why You’ll Love Bourbon Maple Pumpkin Butter Bars Rich fall flavor – Pumpkin butter provides concentrated pumpkin spice flavor without being heavy like pie filling. * Touch of bourbon – Just a splash enhances the spices and adds depth (but you can omit it for a family-friendly version). * Maple sweetness – Pure maple syrup balances the spices with natural sweetness. * Make ahead friendly* – Bars taste even better the next day once the flavors mingle.

If you’re looking for a memorable fall dessert that will wow guests without requiring hours in the kitchen, this recipe is a must-try.

What is Pumpkin Butter?Pumpkin butter isn’t actual butter—it’s a smooth, spreadable preserve made by cooking pumpkin purée with spices, apple cider, and sugar until thick and rich. You can find jars of it at Trader Joe’s, farmers’ markets, or specialty grocery stores in the fall. If you’re feeling ambitious, homemade pumpkin butter is simple to make and allows you to adjust sweetness and spice.

Because pumpkin butter has less water than pumpkin purée, it creates a firmer filling in desserts like these bars.

Key IngredientsTo make Bourbon Maple Pumpkin Butter Bars, you’ll need a few pantry staples plus seasonal flavors:

• Pumpkin butter – Provides concentrated pumpkin flavor.
• Bourbon – Adds warmth and enhances the pumpkin spice profile.
• Maple syrup – For natural sweetness and depth.
• Butter – Used in both the bar and topping for richness.
• Brown sugar – Adds molasses notes that complement pumpkin.
• Flour – Forms the structure of the crust and crumb topping.
• Spices – Cinnamon, cardamom, and ginger, create that classic pumpkin pie flavor with a bit of a twist.
• Eggs – Bind the filling and give it structure.
• Vanilla extract – Enhances all the other flavors.

Step-by-Step RecipeIngredients* 2 sticks (1 cup) salted butter * 1 cup dark brown sugar * 3/4 cup pumpkin butter * 1/4 maple syrup * 2 large eggs * 2 teaspoon vanilla extract * 1 teaspoon bourbon * 2 1/4 cups all-purpose flour * 1 teaspoon baking powder * 1/2 teaspoon baking soda * 2 teaspoons cinnamon * 1/2 teaspoon ginger * 1/2 teaspoon kosher salt

Espresso glaze

• 1 tablespoon bourbon
• 1/4 teaspoon cardamom
• 2 tablespoons salted butter
• 1 cup powdered sugar
• 1 tablespoons brewed espresso or strong coffee
• 1 teaspoon vanilla extract

Instructions1. Heat the oven to 350° F. Line an 8×8 inch baking dish with parchment paper. 2. Add the butter to a small set over medium heat. Allow the butter to brown until it smells toasted, about 2-3 minutes. Add in the bourbon. Remove from the heat and pour into a large bowl. Let cool for 5 minutes. 3. Add the brown sugar, pumpkin butter, maple, eggs, and vanilla. Mix in the flour, baking powder, baking soda, cinnamon, ginger, cardamom, and salt until combined. 4. Spread the batter out into the prepared dish. 5. Bake for 20-25 minutes until set in the center. Let cool. 6. Make the glaze. Add the butter to a small pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat and cool slightly. Whisk in the bourbon, cardamom, powdered sugar, espresso, and vanilla. Drizzle the glaze over the bars. Let set for 5 minutes. Cut into bars and enjoy!

Tips for Success Use good-quality pumpkin butter. Since it’s the main flavor, choose a brand (or homemade batch) with robust spices. * Don’t skip the parchment paper. It makes removing and cutting the bars much easier. * Chill before slicing. Cooling allows the filling to firm up for neat, clean slices. * Make ahead.* Bars can be made up to two days in advance and stored in the refrigerator. In fact, they taste better after resting overnight.

Variations to TryThese bars are versatile—try tweaking them for different flavors:

• Bourbon-Free: Omit bourbon or substitute with vanilla for a family-friendly version.
• Nutty Crunch: Add chopped pecans or walnuts to the topping for texture.
• Cream Cheese Swirl: Drop spoonfuls of sweetened cream cheese on top of the filling and swirl before baking.
• Gluten-Free: Substitute a 1:1 gluten-free flour blend in the crust and topping.

Serving SuggestionsBourbon Maple Pumpkin Butter Bars are delicious on their own, but you can dress them up for special occasions:

• With whipped cream – A dollop of maple- or bourbon-spiked whipped cream makes them extra festive.
• With ice cream – Pair with vanilla bean or butter pecan ice cream for a decadent dessert.
• As part of a dessert spread – These bars travel well and hold up beautifully on a buffet table, making them perfect for potlucks and holiday parties.

Storing and Freezing Store in the fridge – Keep bars in an airtight container in the refrigerator for up to 5 days. * Freeze for later* – Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Why These Bars Are the Perfect Fall DessertDuring the fall season, people crave comfort, nostalgia, and a touch of indulgence. Bourbon Maple Pumpkin Butter Bars hit all those notes. They combine familiar fall flavors with just enough sophistication to feel special.

Whether you’re hosting Thanksgiving, bringing dessert to a potluck, or just want to cozy up with something sweet and seasonal, these bars are a guaranteed hit.

Final ThoughtsPumpkin desserts will always have a place on the fall table, but Bourbon Maple Pumpkin Butter Bars bring something new to the tradition. They’re easy, flavorful, and adaptable for any gathering. With layers of buttery crust, spiced pumpkin filling, and a crumbly topping kissed with maple and bourbon, every bite tastes like autumn wrapped in a blanket.

Bake a batch of these bars—you might just find a new fall favorite.

PrintBourbon Maple Pumpkin Butter BarsPrint RecipePin Recipe Yield: 12 squares 1x IngredientsUnitsUSM 2 sticks (1 cup) butter * 1 cup dark brown sugar * 3/4 cup pumpkin butter * 1/4 maple syrup * 2 large eggs * 2 teaspoons vanilla extract * 1 teaspoon bourbon * 2 1/4 cups all-purpose flour * 1 teaspoon baking powder * 1/2 teaspoon baking soda * 2 teaspoons cinnamon * 1/4 teaspoon cardamom * 1/2 teaspoon ginger * 1/2 teaspoon kosher salt

Espresso glaze

• 1 tablespoon bourbon
• 1/4 teaspoon cardamom
• 2 tablespoons butter
• 1 cup powdered sugar
• 1 tablespoons brewed espresso or strong coffee

• 1 teaspoon vanilla extract Get Recipe IngredientsCook ModePrevent your screen from going darkInstructions1. Heat the oven to 350° F. Line an 8×8 inch baking dish with parchment paper.

• Add the butter to a small set over medium heat. Allow the butter to brown until it smells toasted, about 2-3 minutes. Add in the bourbon. Remove from the heat and pour into a large bowl. Let cool for 5 minutes.

• Add the brown sugar, pumpkin butter, maple, eggs, and vanilla. Mix in the flour, baking powder, baking soda, cinnamon, ginger, cardamom, and salt until combined.

• Spread the dough out into the prepared dish.

• Bake for 20-25 minutes until set in the center. Let cool.

• Meanwhile, make the glaze. Add the butter to a small pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat and whisk in the powdered sugar, espresso, vanilla, and a pinch of salt. Drizzle the glaze over the bars. Let set for 5 minutes. Cut into bars and enjoy!

• Author: Cheri

• Category: bars, cookie bars LET US KNOW IF YOU MADE THIS RECIPE!Tag @advinthekitchen on Instagram and hashtag it #ADVINTHEKITCHEN

The post Bourbon Maple Pumpkin Butter Bars: A Cozy Fall Dessert Recipe appeared first on Adventures in the Kitchen.

Similar Recipes:Pumpkin Pear SoupChocolate Chip CarmelitasBourbon, Apple & Bacon Pancakes

View Details

If you are looking for a salad that is both beautiful and bursting with flavor, look no further than this Strawberry Arugula Salad with Champagne Vinaigrette. It’s the perfect blend of sweet, savory, creamy, and crunchy—and it comes together in under 30 minutes.

There was a bakery, Pacific Whey, in Newport Beach that had a salad featuring dates, strawberries, goat cheese, and nuts for years. It was my favorite, and I was deeply sad when it closed. This version adds red onions, fresh basil, and avocado..

Why You’ll Love This Salad Quick & easy: It takes just 30 minutes to prepare. * Perfect for entertaining: Colorful and crowd-pleasing. * Versatile: Serve it as a light main course or with grilled chicken or salmon. * Seasonal & fresh:* Ideal during spring and summer when strawberries are at their peak.

I love adding dates to the salad. I grew up stopping at Hadley’s Date Shack with my great grandparents as a kid, on the way home from Palm Springs. There are many types of dates but my fav for salads is Medjool which have more moisture and are sweet.

I lightly candied pecans here. You can always pick some up at places like Traders Joes. Also, buy crumbled goat cheese. These are great ways to cut down the cooking time.

Ingredients You’ll NeedFor the Salad:

• Mixed greens
• Arugula – adds a peppery bite
• Fresh strawberries – sweet and juicy
• Avocado – creamy and rich
• Dates – add a touch of sweetness
• Goat cheese – tangy and soft
• Candied pecans – crunchy and sweet
• Red onions – optional, but they add a sharp contrast

For the Champagne Vinaigrette:

• Champagne vinegar
• Lemon juice
• Honey
• Dijon mustard
• Garlic
• Olive oil
• Kosher salt & pepper

Optional Add-Ons:

• Switch out pecans for pistachios or almonds
• Add protein like grilled chicken
• Switch out strawberries for peaches or blueberries

How To Make The Arugula, Strawberry, and Creamy Goat Cheese SaladCandy the Pecans:
Heat a nonstick skillet over medium. Add pecans and sugar, stirring constantly until sugar melts and coats pecans (6–8 minutes). Transfer to parchment paper to cool.

Make the Vinaigrette:
In a bowl, whisk vinegar, lemon juice, honey, mustard, garlic, salt, and pepper. Slowly drizzle in olive oil while whisking to emulsify. Refrigerate until ready to use.

Assemble the Salad:
In a large bowl, toss arugula with a pinch of salt and pepper. Add strawberries, avocado, red onion, goat cheese, and cooled candied pecans.

Dress and Serve:
Drizzle with vinaigrette just before serving and toss gently. Enjoy!

PrintThe Best Summer Salad: Arugula, Strawberries, and Creamy Goat CheesePrint RecipePin RecipeA salad perfect for spring and summer. A combination of strawberries, dates, avocado, pecans and goat cheese. Top it with a balsamic or champagne vinaigrette.

• Total Time: 25 minutes
• Yield: 4 1x IngredientsUnitsUSM* 1/2 cup sliced or slivered pecans (toasted)
• 3 tablespoons sugar
• 5 ounces of arugula greens
• 5 ounces of mixed greens
• 8 ounces strawberries (hulled and quartered or chopped)
• 1 avocado chopped
• 2 ounces crumbled goat cheese
• 1/4 cup dates, pitted and sliced

CHAMPAGNE VINAIGRETTE

• 3 tablespoons champagne vinegar
• 1/2 lemon (juiced)
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• 1 garlic clove (freshly grated)
• pinch kosher salt and pepper
• 1/2 cup olive oil Get Recipe IngredientsCook ModePrevent your screen from going darkInstructions1. Place the pecans in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and is caramelized, coating all of the almonds – about 6 to 8 minutes. Don’t take your eyes off this as they can burn quickly! Transfer the almonds to a piece of parchment paper to let them cool. Break them into pieces if they are clumped.
• Toss the arugula with a pinch of salt and pepper in a large bowl. Add in the strawberries, avocado, goat cheese, pistachios, and sugared almonds. Drizzle on the dressing and toss well. Serve immediately!
  Champagne vinaigrette
• Combine vinegar, honey, lemon juice, Dijon, garlic, salt, and pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.
• Author: Cheri Liefeld
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Category: Salad LET US KNOW IF YOU MADE THIS RECIPE!Tag @advinthekitchen on Instagram and hashtag it #ADVINTHEKITCHEN

The post Arugula, Strawberries, and Creamy Goat Cheese Salad appeared first on Adventures in the Kitchen.

Similar Recipes:No related posts.

View Details

Grilled Romaine Salad with Spicy Caesar Vinaigrette will definitely be on repeat this summer.* Not only is it quick and easy to make, but* it’s also crunchy, garlicky, and finished with just the right amount of kick.

I’m pretty sure I had my first grilled salad at El Torito in the late 90s. Ever since then, I’ve been hooked. In particular, the grilling adds a smoky depth that transforms a simple salad into something unforgettable. Now that warmer days are here, I’m more than ready for grilling season — and all the fresh produce it brings.

Inspired by a recipe from Bobby Flay, this vibrant grilled romaine salad brings smoky flavor and bold textures to the table. Topped with sweet grilled corn and juicy fresh tomatoes, it’s the perfect balance of summer freshness and charred depth. To finish, it’s sprinkled with garlicky breadcrumbs for crunch and drizzled with a spicy Caesar vinaigrette that delivers just the right kick. Altogether, it’s a fresh, flavorful twist on a classic salad — ideal for warm-weather gatherings or a simple weeknight dinner.

Ingredients to make this salad happen:* Dijon mustard * Canned chipotles * Worcestershire sauce * Hot sauce – I used Tabasco * Lime * Garlic * Anchovy fillets * Olive oil * Red wine vinegar * Romaine lettuce * Fresh corn * Grape tomatoes, halved * Parmesan cheese

A Few Tips To Make the Best Grilled Romaine Salad First, don’t over-grill: You’re looking for light charring, not wilted lettuce. A quick sear is all it takes. * Next, consider adding protein: Grilled shrimp, chicken, or steak make a great pairing and turn this side into a satisfying main dish. * If you like a little heat, then adjust the spice level. Start with less hot sauce and increase it gradually to match your preference. * Finally, for easy prep, make the vinaigrette ahead of time: You can make 1–2 days in advance and then, store it in the fridge for quick assembly. * Make the Garlicky Breadcrumbs*. These add so much flavor and texture to the salad. They are very addicting. You can use gluten-free breadcrumbs if you prefer.

Pairing IdeasThis salad pairs beautifully with grilled steak or chicken alongside a chilled glass of Sauvignon Blanc.

FAQsWhat proteins pair well with grilled romaine and spicy Caesar (e.g., grilled chicken, shrimp)? When it comes to choosing a protein to complement grilled romaine and spicy Caesar dressing, grilled steak, shrimp, or chicken are all excellent options.

Can I make the Spicy Caesar vinaigrette ahead of time? You can make it a day ahead and keep it in the refrigerator.

PrintGrilled Romaine Salad with Spicy Caesar VinaigrettePrint RecipePin RecipeInspired by a recipe from Bobby Flay, this vibrant grilled romaine salad brings smoky flavor and bold textures to the table. Topped with sweet grilled corn and juicy fresh tomatoes, it’s the perfect balance of summer freshness and charred depth. To finish, it’s sprinkled with garlicky breadcrumbs for crunch and drizzled with a spicy Caesar vinaigrette that delivers just the right kick. Altogether, it’s a fresh, flavorful twist on a classic salad — ideal for warm-weather gatherings or a simple weeknight dinner.

• Total Time: 30 minutes
• Yield: 4 Ingredients1 teaspoon Dijon mustard
  1 teaspoon freshly ground pepper
  1 teaspoon pureed canned chipotles
  1 1/2 teaspoon Worcestershire sauce
  Few drops of hot sauce
  1 tablespoon lime juice
  6 cloves garlic
  4 anchovy fillets (optional)
  1/2 cup olive oil
  2 tablespoons red wine vinegar
  2 heads of Romaine lettuce
  1 cup fresh corn
  1 1/2 cup grape tomatoes, halved
  1/2 cup freshly grated parmesan cheese

Garlic Breadcrumbs:

2 tablespoons olive oil
2 tablespoons butter
2 garlic cloves, finely chopped
1 cup panko bread crumbs
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Cook ModePrevent your screen from going darkInstructions1. Put all ingredients, except the oil and vinegar, in a food processor and process until blended. Slowly mix in the oil, then mix in the vinegar. If too thick, add a little water. 2. Brush the leaves of romaine on both sides with the olive oil and season lightly with salt and pepper. Grill on each side for 30 seconds. 3. Place 6 leaves on each plate, top with corn and tomatoes, drizzle with the dressing, and garnish with shaved cheese and breadcrumbs.Garlic Breadcrumbs 4. Heat the oil and butter in a large saute pan over medium heat until the butter has melted. Add the garlic and cook, stirring continuously for about a minute. 5. Add the breadcrumbs, salt, and pepper and cook, stirring occasionally until golden brown and toasted, about 5 minutes. Transfer to a plate and cool. Store in an airtight container for up to 2 days. You can re-crisp by spreading on a baking sheet and toasting in a 300F degree oven for 5 minutes. * Author: Cheri Liefeld * Prep Time: 15 * Cook Time: 15 * Category: Salad LET US KNOW IF YOU MADE THIS RECIPE!Tag @advinthekitchen on Instagram and hashtag it #ADVINTHEKITCHEN

If you are a Caesar salad lover, read about the history here and try a Mini Chicken Caesar Salad as an appetizer.

The post Grilled Romaine Salad with Spicy Caesar Vinaigrette appeared first on Adventures in the Kitchen.

Similar Recipes:No related posts.

View Details

These M&M and Pretzel Cookies are loaded with oats, pretzels, and M&M‘S. If you’re looking for the perfect cookie to kick off spring, these Spring M&M and Pretzel Cookies are it!

If you’re looking for the perfect cookie to kick off spring, these Spring Monster Cookies are it!

They’re soft, chewy, and packed with everything we love about monster cookies—but without peanut butter, we added a fun seasonal twist. Think pastel M&M’s, crunchy pretzels, and hearty oats all in one irresistible bite. These cookies are as delightful to look at as they are to eat, making them a go-to treat for Easter, spring bake sales, or just a cozy weekend at home.

If you’re looking for other desserts to make this Easter you should try my easy mini egg brownies that are so fudgy and rich. Or if you’re in the mood for something that isn’t chocolate my and my are very popular for Easter dessert.

Ingredient Notes* Butter – allow to sit out on the counter for 30-60 minutes * Dark brown sugar * Granulated sugar * Eggs – place eggs out with butter, to bring to room temperature. Tip – separate the one egg yolk while cold. It is easier! * Vanilla extract * All-purpose flour * Spring M&M’s (pastel colors for that seasonal vibe!)

Optional Add-ins (highly recommended):

• 1 cup semi-sweet chocolate chips or chunks
• ½ cup white chocolate chips

How To Make Spring Monster CookiesPrintSpring Monster CookiesPrint RecipePin RecipeCelebrate Easter with these chewy and colorful Spring Monster Cookies! Packed with oats, pretzels, and M and M candies—this easy, festive recipe is perfect for springtime baking and Easter treats.”

• Total Time: 30 minutes
• Yield: 2 dozen cookies IngredientsUnitsUSM* 2 sticks salted butter at room temperature
• 1 cup dark brown sugar
• 1/2 cup granulated sugar
• 2 large eggs (plus 1 egg yolk)
• 1 tbsp vanilla extract
• 2 cup all-purpose flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 2 cup old fashioned oats
• 1 1/4 cup spring M&M’s
• 1 cup mini pretzels (crushed)

Optional add-ins:* 1 cup semi-sweet chocolate chips or chunks * 1/2 cup white chocolate chips Cook ModePrevent your screen from going darkInstructions1. Preheat the oven to 350° F. Line a baking sheet with parchment paper. 2. In a large mixing bowl, beat together the butter, brown sugar, granulated sugar, and vanilla until combined. Beat in the eggs and 1 egg yolk, 1 at a time, until combined. Add the flour, baking soda, baking powder, and salt. Beat in the oats. 3. Fold in 1 cup of the M&M’s, and the pretzels. 4. Roll the dough into 1/4 cup-sized balls. Place 3 inches apart on the prepared baking sheet. 5. Transfer to the oven and bake for 8 minutes, then rotate the pan and bake for another 2 minutes. Pull the pan out and push the remaining M&M’s into the cookies. Bake for 2-3 minutes. Remove from the oven and let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. 6. Eat warm or let cool and store in an airtight container for up to 4 days. * Author: Cheri Liefeld * Prep Time: 15 minutes * Cook Time: 15 minutes * Category: Cookies LET US KNOW IF YOU MADE THIS RECIPE!Tag @advinthekitchen on Instagram and hashtag it #ADVINTHEKITCHEN

The post Spring M&M and Pretzel Cookies appeared first on Adventures in the Kitchen.

Similar Recipes:No related posts.

View Details

This Easter bake a batch of Peeps S’mores Brown Butter Blondies for dessert. The kids will love this colorful and sweet treat!

Buttery, gooey, and topped with toasty marshmallow magic—these blondies are the ultimate spring treat.

Why You’ll Love These Peep S’mores Brown Butter Blondies Brown Butter Magic – Browning the butter gives the bars a rich, nutty depth of flavor that elevates the flavor * Colorful & Festive – Those pastel Peeps on top = Instant happiness. They make this dessert perfect for spring celebrations, and Easter egg hunts or add a pop of fun to any dessert table. * Easy to Make – One bowl, no mixer, and minimal cleanup? Yes, please. * Kid-Approved & Party-Perfect* – These are as fun to make as they are to eat. Kids will love helping you place the Peeps and drizzle the chocolate.

PrintPeeps S’mores BlondiesPrint RecipePin RecipeTurn a pan of blondies into an Easter dessert by adding chocolate and topping with Peeps.

• Total Time: 40 minutes
• Yield: 12 bars Ingredients1/2 cup butter (melted and browned
  1 cup tightly packed dark brown sugar
  1 large egg, lightly beaten
  1 teaspoon vanilla
  1/2 teaspoon baking powder
  1/4 teaspoon baking soda
  Pinch salt
  1 cup all-purpose flour
  1/2 cup chocolate chips
  21 peeps
  1/2 cup white chocolate chips
  1/2 teaspoon coconut oil)

Cook ModePrevent your screen from going darkInstructions1. Preheat the oven to 350°F: Lightly butter and flour an 8×8-inch pan. 2. Make the batter: Whisk together the melted butter and sugar in a bowl. Add the egg and vanilla extract and whisk to combine. Add the flour, baking soda, baking powder, and salt, and mix all together. Add the butterscotch chips or other mix-ins (up to 1 cup total). 3. Pour into the pan and spread evenly. Bake for 18 to 25 minutes or until a tester inserted into the center comes out clean. 4. While still warm place peeps in three rows. Place bake in for a few minutes to light toast the peeps. Remove and allow to cool. 5. Place white chocolate chips in a microwave-safe bowl along with the coconut oil. Melt in 30-second intervals. Drizzle over the peeps and allow to cool. 6. Cut into squares or rectangles and serve. 7. Store blondies in an airtight container at room temperature for up to 1 week. * Author: Cheri Liefeld * Prep Time: 15 minutes * Cook Time: 25 minutes * Category: Cookies LET US KNOW IF YOU MADE THIS RECIPE!Tag @advinthekitchen on Instagram and hashtag it #ADVINTHEKITCHEN

The post Peeps S’mores Brown Butter Blondies appeared first on Adventures in the Kitchen.

Similar Recipes:No related posts.

View Details

Fall in love with the tantalizing flavors of our Maple Pecan Chiffon Cake, topped with delicious browned butter icing. This mouthwatering recipe combines maple’s delicate sweetness and pecans’ richness. Get ready to elevate your taste buds to new heights!

Once in a while, a cake comes along that surprises me, and this was one of them. I loved the cake’s lightness; the creaminess of the browned butter icing, topped with crisp, browned pecans, was delightful.

The Alluring Flavors of Maple Pecan Chiffon CakeYou’ll taste the mix of fall’s finest flavors in every bite of our Maple Pecan Chiffon Cake. Thanks to the magic of whipped egg whites, the airy and moist chiffon cake is infused with pure maple syrup for a subtle flavor. The delicate crumb of the cake combines perfectly with the crunch of finely chopped pecans, creating an exquisite texture that will leave you craving more.

The Power of Browned Butter IcingAnd now, let’s talk about the pièce de résistance – an indulgent browned butter icing. The deep, nutty undertones of the browned butter complement the cake’s maple and pecan notes, taking this dessert to the next level.

What Is A Chiffon Cake?Chiffon cakes are produced from vegetable oil, eggs, sugar, flour, baking powder, and flavorings. They are incredibly light. It is simpler to beat air into the batter since vegetable oil is used instead of a standard solid fat like butter or shortening. Egg whites are beaten separately until stiff before being incorporated into the cake mixture; chiffon cakes (angel cakes and other foam cakes) are fluffy.

Ingredients You’ll Need To Make Maple Pecan Chiffon Cake:This Maple pecan chiffon cake calls for several ingredients, but most of them are staples like flour, sugar, and eggs.

• Cake Flour – Cake flour is low in protein and gluten; its soft, tender texture directly translates into a light cake.
• Canola Oil
• Brown Sugar
• White Sugar
• Eggs
• Sea Salt
• Vanilla
• Confectioners Sugar
• Butter
• Maple Syrup – quality is important.
• Cream of Tartar
• Heavy Cream
• Pecans

How to Make A Maple Pecan Chiffon CakeGrab a bowl and sift the cake flour, baking powder, and salt. Next, add the brown sugar and whisk the mixture by hand to combine.

Whisk together the yolks, oil, maple syrup, water, and vanilla in a small bowl. Add the liquid ingredients to the dry mixture by hand to combine and briskly stir with a rubber spatula until just smooth. Be careful to not overmix.

In the clean bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Add the cream of tartar and whip on high speed until soft peaks form. Lower the speed to medium speed and gradually add the sugar in a steady stream. Kick the mixer up to high speed and whip until the whites hold firm (not stiff) glossy peaks.

Fold a third of the whites into the batter using as few strokes as possible. Add the remaining whites, folding only until evenly incorporated. Lightly fold in the pecans during the last few strokes. Gently pour the batter into the prepared pan and bake until the top springs back when touched or a toothpick inserted in the middle comes out with a few crumbs attached, 50 to 55 minutes.

Remove the cake from the oven and let it cool upside down by inverting the cake pan onto its legs. To remove the cooled cake from the pan, slide a long thin knife or spatula along the sides to loosen it and knock the pan sharply on a hard surface until the cake drops out.

Frost the top and sides with brown butter icing. To cut the cake, use an angel food cake cutter, a serrated knife, and a sawing motion. Store in an airtight container for up to 3 days.

Make the Brown Butter IcingPut the sugar in a medium mixing bowl and set aside.

Melt the butter in a small saucepan over medium heat. Using a pan with a light-colored bottom will help you keep track of the color. Let the color of the butter darken to a golden brown. Remove the pan from the heat once the butter is dark brown, and you begin to smell a nutty aroma.

You can either pour the butter off carefully to leave behind the milk solids, or you can keep and use the butter solids. Pour the butter into the bowl. Whisk until smooth, and then stir in the pecans.

As the butter cools, the icing will become firmer. If using the icing as a glaze, use it immediately. Let the icing cool to a good spreading consistency if you plan to use the icing as a frosting.

Tools you’ll needThe section contains affiliate links to products we know and love.

Tips

• Eggs should be at room temperature. You can separate them when cold and then let them come to room temperature.
• Fold in the egg whites in three batches. Fold carefully to not deflate the egg whites and keep the cake light.
• Do not grease the cake pan. Use a tube pan with a removable bottom for the best results. PrintMaple Pecan Chiffon Cake with Brown Butter Icing

• Author: Cheri
• Total Time: 50 minutes
• Yield: 8-10 servings Print RecipePrint RecipeDescriptionThis Maple Pecan Chiffon cake topped with brown butter icing is a classic dessert from Julia Richardson’s book, Vintage Cakes.

IngredientsUnitsUSM* 2 1/4 cups (9 ounces) sifted cake flour * 2 teaspoons baking powder * 1 teaspoon fine sea salt * 3/4 cup (5 2/3 ounces) firmly packed dark brown sugar * 6 egg yolks * 1/2 cup canola oil * 1/2 cup pure maple syrup * 1/4 cup water * 1 tablespoon pure vanilla extract * 8 egg whites, at room temperature * 1/2 teaspoon cream of tartar * 1/2 cup (3 1/2 ounces) Granulated sugar * 1/2 cup (2 ounces) toasted finely chopped pecans

Brown Butter Icing

• 4 cups sifted confectioners sugar
• 1 cup (8 ounces) unsalted butter, cut into small cubes
• 1/2 cup heavy cream, plus a little more to thin as needed
• 1 tablespoon pure vanilla extract
• Pinch of fine sea salt Cook ModePrevent your screen from going dark

Instructions1. Adjust a rack to the bottom third of the oven and preheat the oven to 325 F. 2. In a large bowl, sift together the cake flour, baking powder, and salt. Add the brown sugar and whisk the mixture by hand to combine. 3. In a small bowl, whisk together the yolks, oil, maple syrup, water, and vanilla. Add the liquid ingredients to the dry mixture by hand to combine. 4. In a small bowl, whisk together the yolks, oil, maple syrup, water, and vanilla. Add the liquid ingredients to the dry mixture and briskly stir with a rubber spatula until just smooth. Do not overmix. 5. In the clean bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Add the cream of tartar and whip on high speed until soft peaks form. Turn the mixer down to medium speed and gradually add the sugar in a steady stream. Kick the mixer up to high speed and whip until the whites just hold firm (not stiff) glossy peaks. 6. Fold a third of the whites into the batter using as few strokes as possible. Add the remaining whites, folding only until evenly incorporated. Lightly fold in the pecans during the last few strokes. Gently pour the batter into the prepared pan and bake until the top springs back when touched or a toothpick inserted in the middle comes out with a few crumbs attached, 50 to 55 minutes. 7. Remove the cake from the oven and let it cool upside down by inverting the cake pan onto its legs. To remove the cooled cake from the pan, slide a long thin knife or spatula along the sides to loosen and knock the pan sharply on a hard surface until the cake drops out. 8. Frost the top and sides with brown butter icing. To cut the cake, use an angel food cake cutter or a serrated knife and a sawing motion. Store in an airtight container for up to 3 days.

Brown Butter Icing

1. Put the sugar in a medium mixing bowl and set aside.
2. Melt the butter in a small saucepan over medium heat. Using a pan with a light-colored bottom will help you keep track of the color. Let the color of the butter darken to a golden brown. Once the butter is dark brown and you begin to smell a nutty aroma, remove the pan from the heat.
3. You can either pour the butter off carefully to leave behind the milk solids or you can keep and use the butter solids. Pour the butter into the bowl. Whisk until smooth. Stir in the pecans.
4. As the butter cools, the icing will become firmer. If using the icing as a glaze, use it immediately. If you plan to use the icing as a frosting, allow it to cool to a good spreading consistency.
5. Cook Time: 50 minutes
6. Category: Cake
7. Method: Bake
8. Cuisine: American LET US KNOW IF YOU MADE THIS RECIPE!Tag @advinthekitchen on Instagram and hashtag it #ADVINTHEKITCHEN

The post Maple Pecan Chiffon Cake with Browned Butter Icing first appeared on Adventures in the Kitchen.

Similar Recipes:Cranberry Maple SconesAncho Chile Turkey with Maple Bourbon ButterPecan Shortbread Cookies

View Details

These zesty roasted sweet potato tacos are made with red peppers, poblano peppers, shallots, lime crema, and your choice of toppings. They’re simple to make, naturally gluten-free and vegetarian, and absolutely delicious!

Where are my taco lovers? These Sweet Potato tacos are a weekly staple at my house. They are perfect for Taco Tuesday or Meatless Mondays! I created these after having a similar version at my friend’s birthday party at SOL Cucina.

What you’ll love about this recipe:

• VEGETARIAN – For vegetarians or vegans in the family. A tasty alternative on Taco Tuesdays.
• HEALTHY – These tacos are filled with roasted vegetables. I used sweet potatoes, red peppers, shallots, and poblano peppers. Sweet potatoes are high in nutrients. They are a fantastic source of vitamins, minerals, and fiber, and may even have cancer-fighting properties. They also support healthy vision, brain function, and the immune system.
• EASY– You can prep ahead, chopping all the veggies and making the crema. Then it is a quick and easy weeknight meal. You roast all the veggies on a sheet pan. While they are roasting you can make the Chiptole Lime Crema. How to Roast Sweet Potatoes* The secret is using precisely roasted sweet potato cubes that are creamy and sweet on the inside and crisp and delicious on the outside. Following are some tips for roasting sweet potatoes to perfection:
• Heat over to 400° F.
• Cut the sweet potatoes into cubes. This is the most time-consuming task for this recipe. Get those cubes nice and tiny, please. Additionally, sweet potato cubes roast more quickly the smaller they are cut.
• Place them on a baking sheet, toss with olive oil, then sprinkle some homemade taco seasoning on top and toss again.
• Roast until they are soft on the inside and the outside is a touch crunchy. After 20 minutes, check to see if they are done.

How to Make These TacosHere’s a basic overview of how to make these sweet potato tacos (detailed instructions in the recipe below):

• Make the roasted sweet potatoes, peppers, and shallots. Toss diced sweet potatoes with oil, taco seasoning, salt, and pepper, and roast until tender.
• Make the lime crema (optional). Whisk the crema ingredients together until combined.
• Heat the tortillas. Cook them over an open flame or in a cast iron skillet.
• Assemble the tacos. Then once everything is cooked and ready to go, fill each tortilla with, sweet potatoes, peppers, shallots, and any of your desired toppings.

• Serve. Serve immediately and enjoy! Ingredients for Sweet Potato TacosTo make these roasted sweet potato tacos, you will need the following ingredients (amounts listed in the recipe below):

• Sweet potatoes: Diced into 1/2-inch cubes for faster roasting. I peel the potatoes before dicing.

• Peppers: Red peppers and poblano peppers
• Taco seasoning, salt, and pepper: To season the sweet potatoes. I used my favorite homemade taco seasoning, but store-bought seasoning works great too.
• Corn Tortillas: I prefer corn tortillas which makes them gluten-free but you could use flour or your other favorite tortilla.
• Shallots: Roast or fry for a crispy topping.
• Toppings: I recommend a generous sprinkle of finely-chopped fresh cilantro and either fresh lime wedges (for a quick meal and to make these vegan tacos) or lime crema (easy to make with a quick blend of plain greek yogurt, lime juice, 1/2 chipotle pepper, and salt). Other optional toppings could include red cabbage, crumbled queso fresco, sliced jalapenos, pickled red onions, pico de gallo, salsa, or anything else that sounds good! PrintThe Best Sweet Potato Tacos

• Author: Cheri Liefeld
• Total Time: 40 minutes
• Yield: 10 – 12 tacos Print RecipePrint RecipeDescriptionThese vegetarian roasted sweet potato tacos are made with zesty sweet potatoes, red peppers, poblano peppers, shallots and your choice of toppings. See the notes above for possible ingredient variations.

Ingredients 1 pound sweet potatoes, diced into 1/2-inch cubes (also peeled, if desired) * 2 shallots, peeled and sliced * 1 red bell pepper * 1 poblano pepper * 1 tablespoon olive oil * 2 teaspoons chile lime seasoning * fine sea salt and ground black pepper * 12 small corn tortillas or flour tortillas * toppings: chopped fresh cilantro, lime wedges and/or chipotle lime crema (see below)* Cook ModePrevent your screen from going dark

Instructions1. Make the roasted sweet potatoes. Heat the oven to 425°F and line a baking sheet with parchment paper. In a large mixing bowl, toss the sweet potatoes, peppers and shallots with the oil, taco seasoning, and a pinch of salt and black pepper until combined. Spread the vegetables out on the prepared baking sheet in an even layer. Bake for 25-35 minutes — flipping once halfway through, until the potatoes are tender and cooked through. 2. (Optional) Make the lime crema. Whisk the crema ingredients (see below) together until combined. 3. Assemble the tacos. Once everything is cooked and ready to go, fill each tortilla with a sweet potatoes, red and poblano peppers, shallots, and any of your desired toppings. 4. Serve. Serve immediately and enjoy! NotesLime crema instructions: Whisk together 1 cup plain Greek yogurt, juice of 1 lime, 1 teaspoon of adobe sauce from can of chipotle chiles, 1/2 teaspoon garlic powder, and a pinch of salt.

Storage instructions: Any leftover ingredients can be refrigerated in food storage containers for up to 3 days.

• Prep Time: 15
• Cook Time: 25
• Category: Main Course
• Method: Roasting
• Cuisine: Mexican LET US KNOW IF YOU MADE THIS RECIPE!Tag @advinthekitchen on Instagram and hashtag it #ADVINTHEKITCHEN

The post The Best Sweet Potato Taco Recipe first appeared on Adventures in the Kitchen.

Similar Recipes:Tomato, Corn and Zucchini Risotto

View Details

These pumpkin spice latte donuts have all the flavors of your favorite fall drink – pumpkin Spice, fresh pumpkin, espresso, cream, and maple syrup. Have you noticed how each year Starbucks sneaks in Pumpkin Spice Latte a bit earlier? This year was no exception! Seeing their return inspired me to create these Pumpkin Spice Latte...

The post Baked Pumpkin Spice Latte Donuts appeared first on Adventures in the Kitchen.

Similar Recipes:

Apple Cider Donuts

Pumpkin Spice Lattes and Maple Donuts

View Details

This blood orange salad features blood oranges, cava oranges, tangerines and grapefruit. Add jicama sticks seasoned with Taj and dressed with a passion fruit vinaigrette. Peel the citrus, taking a sharp knive and removing as much pith as possible, and slice into wheels. Remove any seeds, layer fruit on a serving dish, and garnish with...

The post Blood Orange Salad with Passion Fruit Vinaigrette appeared first on Adventures in the Kitchen.

Similar Recipes:

No related posts.

View Details

This Peeps Funfetti Cookie Pie uses premade sugar dough for a quick Easter dessert the kids the kids will love to make. Peeps are a bit controversial, people love them or hate them. They just make me smile. We hold Peep parties each year at church for our kids. These bright colored marshmallow treats brighten...

The post Peeps Funfetti Cookie Pie appeared first on Adventures in the Kitchen.

Similar Recipes:

No related posts.

View Details

If you like a fruity and tart sauce for your chicken, this Raspberry Balsamic Chicken is for you. Made with fresh raspberries and thyme, it is a fresh and flavorful recipe for spring. Easter is this week! I thought I would share what I made last year. It was a very small and quiet celebration....

The post Raspberry Balsamic Chicken with Fresh Thyme appeared first on Adventures in the Kitchen.

Similar Recipes:

No related posts.