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Spooky Chocolate Peanut Butter Rice Krispie Treats

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Spooky Chocolate Peanut Butter Rice Krispie Treats are a simple Halloween treat with just 6 ingredients! Easy enough for anyone to make, this is fun dessert to get the whole family in on. Decorate them however you like, as mummies, ghosts, or whatever else your creativity whips up!

Halloween treats with chocolate and peanut butter picture

about these spooky chocolate peanut butter rice krispie treats

These particular chocolate peanut butter rice krispies treats remind me of my childhood. There are so many rice krispie treats variations out there, but this has to be my favorite!

No, these aren’t something that my mom made every year (we are more of a buckeye kinda family). However they were something that my best friend’s mom made back in elementary school. And I LOVED them.

You get crunchy, sweet, salty, and gooey all in the same bite. Plus they are no-bake and they are totally delicious. I mean the peanut butter chocolate combo is kinda hard to beat, am I right?

Obviously you can make these treats anytime of year, but I thought it would be fun to give them a little spooky twist! It’s so easy to cut these bars into whatever shape you like, and even easier to make them festive for the upcoming spooky holiday.

Photo of peanut butter rice krispie treats on ouiji board

ingredients

butter – unsalted butter is key here! Salted butter will throw off the flavor of the treats.

peanut butter – I recommend using smooth creamy peanut butter. Chunky peanut butter and natural peanut butter are not recommended (see my notes below for more details on that!).

cereal – you can use name brand rice krispie cereal for this recipe, or whatever other brand you prefer!

chocolate chips – I used semi-sweet chocolate chips, but you can use milk chocolate or even dark chocolate if you prfer.

oil – all you need is vegetable oil for this recipe.

this recipe’s must haves

To make this recipe, you only need a handful of basic tools! First you will need a large saucepan to make the melted marshmallow mixture.

You will also need the largest bowl from your set of mixing bowls and a spatula.

Finally, a 9×13-inch baking pan. Don’t forget spooky cookie cutters for cutting the treats into fun shapes!

Hand holding mummy cereals treats

here’s how to make chocolate peanut butter rice krispie treats

melt

In a large saucepan over low heat, add butter, peanut butter, and marshmallows. Stir gently until the mixture is melted. Be careful not to burn the mixture.

mix

Grease a large bowl with cooking spray and add rice krispie cereal. Pour over melted marshmallow mixture and stir together with a spatula (I like to spray mine with cooking spray to avoid a sticky mess!).

Once combined, press the mixture into the bottom of a greased 9×13-inch pan. Set aside.

top

Melt chocolate in a medium-sized microwave-safe bowl. I put mine in the microwave for 45-second intervals, stirring in between each, until melted.

Once melted, stir in vegetable oil and pour over the bars. Smooth with a spatula.

harden

Place pan in the refrigerator and let harden for 30 minutes until the chocolate is set, but not hardened.

Cut into shapes and decorate as desired. Store in an airtight container at room temperature.

Picture of chocolate peanut butter rice krispie treats image

tips for success

don’t store in the fridge. If you store these chocolate peanut butter rice krispie treats in the refrigerator, they will harden too much and be difficult to eat!

too hard or too soft. Don’t let your bars turn out too hard or too soft. Melt the marshmallows together slowly over a lower heat setting so the marshmallows don’t burn! If they burn, that causes the treats to turn out too hard. To make sure your treats aren’t too soft, be sure to firmly pack the treat base into the pan!

More tasty Halloween treats to check out: Peanut Butter Oatmeal Chocolate Chip Cookies | Halloween Cheesecake Brownies | Spooky Halloween Meringue Swirls | Peanut Butter Spiderweb Cookies

Rice krispie treat with peanut butter and chocolate

can I use natural or chunky peanut butter?

I don’t recommend using natural peanut butter because it could separate and the bars won’t harden.

You can use chunky peanut butter, but I personally feel like it ruins the texture of the bars! It’s up to you though.

how do I decorate these?

I like to use spooky cookie cutters to cut out shapes for these treats! I made mummies out of the circle treats by drizzling white chocolate in random strips over the treats and placing candy eyes on top.

To make the ghosts, I cut out the shape, then added dots of melted white chocolate and pressed candy eyes on top.

Get as creative as you’d like with these treats! You can also simply cut them into squares and drizzle with white chocolate, adding candy eyes all over to make them monster eyeball treats.

how long do these rice krispie treats last?

Chocolate peanut butter rice krispie treats can be stored for up to 3 days at room temperature. Keep them in an airtight container!

Need some more inspiration for Halloween? Check out my Halloween recipes page!

Halloween chocolate peanut butter treats

what to serve with chocolate peanut butter rice krispie treats

Serving these for a Halloween party? Here are some more festive spooky treats and sips to serve with these easy bars:

how to store chocolate peanut butter rice krispie treats

Store. Keep in an airtight container at room temperature for up to 3 days.

Freeze. These treats can absolutely be frozen! Place them in an airtight container with wax paper between each layer of treats so they don’t get stuck together. Freeze them for up to 2 months, then thaw in the fridge before bringing them to room temperature. Serve at room temperature.

Halloween treats with chocolate and peanut butter picture

Finally, if you make these chocolate peanut butter rice krispie treats, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

want more cereal treats?

Check out my golden grahams cereal treats and lucky charms cereal treats!

Overhead photo of spooky Halloween treats

Spooky Chocolate Peanut Butter Rice Krispie Treats

Yield: Serves 12
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 55 minutes

A simple spooky treat for all your Halloween festivities!

Ingredients

  • 1/4 cup unsalted butter
  • One 10 oz bag mini marshmallows about 5 cups
  • 2/3 cup peanut butter
  • 6 cups Rice Krispie cereal
  • 8 oz chocolate chips (approx. 1 ⅓ cups)
  • 2 tsp vegetable oil
  • Decorations: mini marshmallows, candy eyes, melted white chocolate

Instructions

    1. Grease a 9x13-inch pan with cooking spray. Set aside.
    2. In a large saucepan over low heat, add butter, peanut butter, and marshmallows. Stir gently until the mixture is melted. Be careful not to burn the mixture.
    3. Grease a large bowl with cooking spray and add rice krispie cereal. Pour over melted marshmallow mixture and stir together with a spatula. Press the mixture into the bottom of the prepared 9x13-inch pan. Set aside.
    4. Add the chocolate chips to a medium-sized microwave-safe bowl. Microwave for 45-second intervals, stirring in between each burst. Once melted, stir in vegetable oil and pour over the bars. Smooth with a spatula.
    5. Place pan in the refrigerator and let harden for 30 minutes until the chocolate is set, but not hardened. Cut into shapes and decorate as desired. Store in an airtight container at room temperature.

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© Meghan Y.

Pumpkin Bourbon Sidecar

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Please note this post contains affiliate links.

A Pumpkin Bourbon Sidecar is my fall twist on the classic sidecar cocktail. I replace brandy with bourbon and also swap in pumpkin spice simple syrup to give the cocktail a boost of fall flavor. In just 5 minutes, you can have the perfect simple cocktail that is anything but basic!

side photo of pumpkin bourbon sidecar cocktail

about this pumpkin bourbon sidecar recipe

I’m back with more bourbon this fall.

I swear, fall is the time when I really shine. Honestly, I feel like it’s the last three months of the year for me. It all starts with my mom’s birthday at the beginning of the month and the celebrations just keep rolling right through the end of the year.

Every year, I like to challenge myself to make a new cocktail for fall featuring my favorite spirit – bourbon.

This year, I tried a bourbon sidecar while I was out, and I made a note for it because I thought it would lend itself well to fall flavors.

Turns out, it does! Now I know some purists out there might come after me about this take on a sidecar… But honestly this cocktail is so good, I don’t care. Just three ingredients and 5 minutes are all you need to make this cocktail happen!

Let’s dive right in, shall we?

Image of pumpkin spice bourbon cocktail

More tasty bourbon recipes to check out: Bourbon Manhattan | Bourbon Sazerac | Apple Bourbon Smash | Bourbon Cherry Peach Crumble

Making a pumpkin bourbon sidecar in a shaker

ingredients

bourbon. choose your favorite bourbon for this cocktail. It is spirit-forward, so keep that in mind when you make your selection. I usually opt for a nice mid-price range option like Bulleit or Woodford Reserve.

pumpkin spice simple syrup. this simple syrup is so simple to make, and you can use it for your cocktails all season long! It’s also fantastic in coffee drinks and over ice cream.

lemon juice. fresh lemon juice is best here!

this recipe’s must haves

You only need typical barware for this bourbon cocktail recipe! A jigger for measuring, a Boston cocktail shaker for shaking, and a cocktail strainer to strain the cocktail.

I like to serve my sidecars in couple glasses (the ones pictured here are discontinued, but I’ve linked another favorite set that I have!).

cocktail favorites

Straining a pumpkin fall cocktail into a glass

here’s how to make a pumpkin bourbon sidecar cocktail

shake

Add all ingredients for the cocktail to a shaker filled halfway with ice. Shake until cold.

strain

Strain into a chilled cocktail glass. Garnish with lemon twist.

Pro Tip! Make more of these easily in the same shaker! If you fill the shaker halfway with ice, you can make up to 4 in one cocktail shaker.

Image of pumpkin cocktail with lemon twist

what alcohol is in a sidecar?

A sidecar is typically made with brandy, lemon juice, and orange liqueur. It’s a simple enough cocktail to make, as I outlined above, but the flavor combination is elevated enough to satisfy all palates!

I give this version a fall twist by opting for a pumpkin spice simple syrup, instead of the orange liqueur. The warming spices really give this classic cocktail a new fall spin!

why is the drink called a sidecar?

It was named after the sidecar motorcycle attachment used commonly back in the 1920s! The Ritz Hotel in Paris claims the origin of the drink, if you want to get specific about it.

how do you serve a sidecar drink?

A sidecar is served straight up, in other words without ice. I like to chill all my ingredients before mixing a cocktail to make sure it’s chilled well. My top tip? Go the extra mile by placing your cocktail glass in the fridge while you mix the cocktail (longer if you can!). A chilled glass really seals the deal with cocktails that are served without ice!

Need some more inspiration for cocktail hour? Check out my cocktail recipes page!

Overhead image of pumpkin bourbon sidecar cocktails

what to serve with a pumpkin bourbon sidecar

When you are serving this pumpkin bourbon sidecar, be sure to garnish it with a twist of lemon rind!

If you are pairing it with some bites for a party or for a dinner, I’ve dropped some recipes that go well with the flavors below:

Finally, if you make this pumpkin bourbon sidecar, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

side photo of pumpkin bourbon sidecar cocktail

Pumpkin Bourbon Sidecar

Yield: Serves 1
Prep Time: 5 minutes
Total Time: 5 minutes

A fall spiced twist on the classic sidecar cocktail!

Ingredients

  • 2 oz bourbon whiskey
  • 1 oz pumpkin spice simple syrup
  • 1/2 oz lemon juice
  • For the garnish: lemon twist or lemon peel

Instructions

  1. In a cocktail shaker filled halfway with ice, add bourbon, pumpkin spice simple syrup, and lemon juice.
  2. Shake until cold.
  3. Strain into a chilled cocktail glass. Garnish with a lemon twist.

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© Meghan Y.
Cuisine: Fall Cocktails / Category: Booze

Cheesy BBQ Chicken French Bread

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Cheesy BBQ Chicken Bread is the must-make snack for your next game day! With just 8 ingredients and ready in 20 minutes, this gooey bread packs in the BBQ flavor and easily feeds a crowd. 

Head country bbq chicken bread with cheese

Disclosure: This post is sponsored by Head Country Bar-B-Q. As always, all opinions are my own.

about this cheesy bbq chicken bread

Say hello to your new favorite game day recipe! 

I mean, how can you resist anything cheesy, bbq slathered, and totally delicious? 

This is the kind of recipe I keep in my back pocket for this time of year (yes, I know I say this a lot… maybe “back pocket recipes” should be my new tagline?). It’s the recipe you can easily feed a crowd with, without having to spend a ton of time pulling it together. 

The biggest flavor bomb in this recipe (you know, the thing that ties it all together?), is the Head Country Original BBQ Sauce.

There are three things that always have me coming back to this Original BBQ sauce:

  1. It’s the perfect balance of sweet, spice, and savory so you get the best flavor for all your favorite BBQ recipes. The flavor is bold and rich!
  2. The price tag. Affordable doesn’t mean you skimp on flavor, TRUST ME. It’s better than the more expensive brands you can find on grocery store shelves.
  3.  The history. You all know I’m a sucker for a story behind a recipe, and this sauce has been on the dinner table since 1947!

This sauce is what ties together every element of this cheesy, hearty, and flavorful recipe. All you need are some simple ingredients and in 20 minutes, you’ll be pulling apart the gooey pieces with all your friends gathered round the table!

Cheesy bbq chicken bread overhead picture

ingredients

bread – French bread is the best option for this recipe!

butter – I use unsalted butter, because I don’t want salted butter to throw off the flavors of the other ingredients.

chicken – cooked, shredded chicken is all you’ll need here! If you don’t have any leftover, you can make it quickly in the Instant Pot or pick up a rotisserie chicken.

bbq sauce – the best original BBQ sauce that I have tried is Head Country Original BBQ Sauce. There’s a wonderful blend of sweet, savory, and a touch of spice that makes it ideal for any BBQ recipe. 

garlic – garlic is a must for EVERYTHING, so I have a jar of minced garlic living in my fridge at all times. No smelly hands, no peeling garlic. The best shortcut to pay for, in my opinion.

onion – red onion is best here! You could also use a sweet onion if that’s what you have on hand. 

cheese – I love a mixture of colby jack and monterey jack for the bread!

Head country bbq sauce on cheesy bread image

this recipe’s must haves

You don’t need much to whip up this recipe! First you’ll need a half sheet baking pan to toast the bread on. 

To make the filling, you’ll need a wooden spoon and a large bowl from your set of mixing bowls. 

Finally, you’ll need a chef’s knife and cutting board to slice up the onion.

Image of shredded chicken with red onion
Chicken on top of bread picture
Cheese on top of bread picture

here’s how to make cheesy bbq chicken bread

toast bread

Slice the bread in half lengthwise and toast on a baking sheet in the oven for about 5 minutes at 400˚F. 

make topping

While the bread is toasting, stir together chicken, BBQ sauce, garlic, and red onion in a large bowl until everything is coated well and combined.

assemble

To assemble, spread the chicken mixture on top of the toasted halves of bread. Top with both cheeses evenly.

bake

Bake for 8 to 10 minutes until the cheese is melted and the filling is warmed through. If you want to get the browned top, be sure to stick it under the broiler set to High for one minute.

Drizzled with sauce and top with fresh chopped parsley before serving.

More tasty bbq appetizer recipes to try: Honey BBQ Grilled Chicken Wings | Hearty BBQ Charcuterie Board |Chipotle BBQ Steak Air Fryer Empanadas | Cheesy BBQ Chicken Pull Apart Sliders

can this cheesy bbq chicken bread be made ahead of time?

This isn’t a recipe I would recommend making ahead of time! Since it requires such little time and effort, it’s easiest to make it fresh. If you have leftovers, I’ve got instructions on storage and reheating below!

can I use a different kind of bread for this recipe?

I recommend using French bread since it’s the best vehicle for the toppings. You could also use a country white loaf or even sourdough if you prefer. Just note that the recipe will taste different based on the bread you select!

Need some more inspiration for game day? Check out my appetizers recipe page!

Overhead image of head country bbq sauce bottle

what to serve with cheesy bbq chicken bread

Since this is ideal for a party, I am all about serving this with a big batch drink! Chile beer sangria is an easy favorite that everyone loves, especially for a game day gathering. 

Alternatively you can make a big batch of this margarita mexican mule!

how to store

Leftovers can be stored in an airtight container once they’ve cooled in the fridge for 2 to 3 days. 

To reheat, I suggest using a toaster oven or a conventional oven at 375˚F to 400˚F until heated through. You can also use the microwave, but the bread won’t have that toasty crunch!

Cheesy BBQ Chicken Bread

Cheesy BBQ Chicken Bread

Yield: Serves 8 to 10
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This gooey bread packs in the BBQ flavor and easily feeds a crowd!

Ingredients

  • 1 large French bread loaf, cut in half lengthwise
  • 1/4 cup unsalted butter, softened
  • 2 1/2 cups shredded, cooked chicken (about 1 1/2 to 2 chicken breasts)
  • 1 cup Head Country Original BBQ Sauce + more for serving
  • 3 cloves garlic, minced
  • 1/2 red onion, thinly sliced
  • 1 cup shredded monterrey jack cheese
  • 1 cup shredded colby jack cheese

Instructions

    1. Preheat the oven to 400˚F. 
    2. Spread softened butter on the French bread halves and place on a baking sheet. Bake for 5 minutes to toast.
    3. While the bread is toasting, add chicken, Head Country Original BBQ Sauce, garlic, and red onion to a large bowl. Stir together until everything is evenly coated.
    4. Spread the chicken mixture on each half of the bread, dividing the mixture evenly between the two. Sprinkle both halves  with both cheeses evenly.
    5. Bake for 8 to 10 minutes, until warm and gooey. To get that browned top, stick it under the broiler set to High for 1 minute.
    6. Drizzle with bbq sauce and a sprinkle of parsley before serving.

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© Meghan Y.
Cuisine: Tailgating / Category: Appetizer

Hot Honey Whiskey Wings

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Please note this post contains affiliate links.

Hot Honey Whiskey Wings are spicy, sweet, and smoky. They are ideal for game day gatherings or any time you want to bust out the grill! The sticky glaze packs in the flavor and you’ll be happily licking your fingers clean with every bite.

Image of chicken on a sheet pan

about these hot honey whiskey wings

Finger-lickin’ good wings are my personal favorite of all the football foods that are out there.

We are currently getting deeper into the football season, and I find myself constantly gravitating back to them.

These hot honey whiskey wings are a whole new take on wings that you are going to fall head over heels for. The inspiration actually came as I was tasting a honey whiskey and eating wings at the same time. In my mind, I was like, “hey, this is all pretty freakin good together!”

I noted it down in my ever-expanding list of recipe ideas, and when I was looking for a new way to make wings, it jumped right out at me.

The recipe starts with grilled wings, hot off the grill with just the right amount of crispness from the skin.

The sauce is spicy, sweet, and smoky, giving you a sticky glaze that’ll have you licking your fingers clean.

It’s an easy recipe to bust out for game day or any fall party when you want to bust out the grill (before it snows!).

Wings on a plate with whiskey in a glass

ingredients

chicken wings. I highly recommend buying your chicken wings whole and breaking them down yourself into drummettes and flats. It only takes 5 minutes and you save a lot of money doing the work yourself. You can also ask your butcher to break them down for you.

oil. You will need both canola oil and olive oil for this recipe.

garlic. Garlic is a must for so many recipes, so I always have a jar of minced garlic in my fridge. No smelly hands, no peeling garlic. The best shortcut to pay for.

whiskey. I recommend using rye whiskey for this recipe, but it’s actually made to go with your favorite kind of whiskey. If you prefer scotch or bourbon, you can swap the rye out for those!

sugar. you only need brown sugar for this recipe. I prefer to use light brown sugar here but you can use dark brown sugar if that’s what you have on hand.

honey. If you prefer, you can swap out honey for agave.

broth. You will need chicken broth for this recipe.

soy sauce. Feel free to use your favorite brand here. You can also opt for low-sodium soy sauce if you prefer (that’s my personal favorite!).

hot sauce. I like to use Cholula in this recipe, but you can also use Frank’s RedHot Sauce. Just choose whichever hot sauce is your favorite!

spices. Salt, pepper, and cayenne pepper are all that’s needed.

butter. Be sure to use unsalted butter for this recipe, as salted will alter the flavor of the sauce.

Overhead image of chicken wings on a plate

this recipe’s must haves

If you are breaking down the chicken wings yourself, you’ll need a plastic cutting board and either a high quality chef’s knife or butcher knife.

The grill I always recommend is this Traeger grill. This is such a great grill and it’s lasted me years! You’ll also need tongs to turn the wings on the grill.

Finally grab the largest of your mixing bowls to toss the wings in the sauce.

grilling favorites

Bowl of wings seasoned picture
grilling chicken wings on a traeger image
hot honey whiskey sauce in a saucepan image

here’s how to make hot honey whiskey wings

grill wings

In a large bowl, toss the wings with the salt and pepper to taste, coating them evenly. Set aside and preheat your grill to high heat (400˚F). Lightly oil the grill grates with canola oil.

Place wings on the grill and cover. Cook for 30 minutes, turning then halfway through cooking, until the skin crisps up and the wings are cooked through. To know they are cooked through, measure the internal temp with a meat thermometer. It should register at 165˚F.

make sauce

Add oil for the sauce to a small saucepan over medium-high heat. Once hot, add garlic and sauté for about 1 to 2 minutes.

Whisk in whiskey, sugar, honey, broth, soy sauce, hot sauce, cayenne, and salt. Bring to a boil and cook for about 10 minutes, stirring occasionally, until thick and syrupy. Remove from heat and stir in butter until melted.

In the last 5 minutes of cooking, brush the wings with the glaze and cook until they are cooked through.

toss to coat

Remove the wings from the grill and add to a large, clean bowl. Toss to coat the wings in the remaining sauce. Serve with dipping sauce!

tips for success

preheat the grill. Don’t forget to preheat the grill! I let mine preheat, and then let it run for about 15 minutes before adding the wings. This will help them cook evenly!

skip the dipping sauce. These wings have so much flavor, there’s no need for a dipping sauce to pair with it! If you really want to dip it in some ranch or blue cheese dressing, you totally can.

More tasty chicken wing recipes to check out: Honey BBQ Grilled Chicken Wings | Cacio e Pepe Grilled Wings | Dry Rub Wings | Crispy Korean BBQ Chicken Wings

Plate of glazed wings image

when do you coat the wings in the sauce?

First you are going to brush the wings on the grill while they cook! The wings are also tossed in the hot honey whiskey sauce after they are cooked through. Simply remove them from the grill to a large bowl. Pour over the sauce and toss to coat well!

how do I keep chicken wings from sticking to the grill?

Use oil. I like to wet a paper towel with canola oil and rub it on the grate using tongs. It’s super easy and you can even do it when the grill is hot if you forget to do it before preheating (like I always do!).

can I use frozen wings?

Yes you can! If you choose to use frozen wings, make sure to completely thaw them before starting this recipe. The easiest way to do this is to leave them in the refrigerator overnight!

my sauce didn’t thicken. what do I do?

If you are having a hard time getting the sauce to thicken, I will say it can take a little time and you may need to up the heat slightly.

For those of you who want a shortcut, simply add in a little cornstarch slurry! Mix together 1 tsp cornstarch with 1 tsp water. Whisk into the sauce as it cook and this can help the sauce thicken up more to your desired consistency.

Need some more inspiration for appetizer recipes? Check out my appetizers recipe page!

Hot honey whiskey chicken wings image

what to serve with hot honey whiskey wings

This is one of those recipes that goes perfectly with whiskey (neat or on the rocks!). You could also pair them with a classic whiskey cocktail, like an old fashioned and a manhattan!

If you are serving these for a party, here’s some of my favorite party pairings for this recipe:

Finally, if you make these hot honey whiskey wings, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

hot honey whiskey wings on a plate image

Hot Honey Whiskey Wings

Yield: Serves 4 to 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Spicy, sweet, and smoky, these grilled chicken wings are a hit!

Ingredients

  • ​​!Wings
  • 4 lbs chicken wings, broken down into drummettes and flats
  • Canola oil
  • Salt and pepper, to taste

Hot Honey Whiskey Wings

  • 1 tbsp olive oil
  • 6 cloves garlic, minced
  • 1/4 cup rye whiskey (you can also use scotch whisky or bourbon, if you prefer)
  • 1/2 cup brown sugar
  • 1/2 cup honey
  • 1/2 cup chicken broth
  • 1 tbsp soy sauce
  • 1 Tbsp hot sauce
  • 1 tsp cayenne
  • 1/2 tsp salt
  • 4 tbsp unsalted butter

Instructions

    1. In a large bowl, toss the wings with the salt and pepper to taste, coating them evenly. Set aside and preheat your grill to high heat (400˚F). Lightly oil the grill grates with canola oil.
    2. Place wings on the grill and cover. Cook for 30 minutes, turning then halfway through cooking, until the skin crisps up and the wings are cooked through.
    3. Heat oil in a saucepan over medium-high heat. Add the garlic and sauté for 1 to 2 minutes. Add in whiskey, sugar, honey, broth, soy sauce, hot sauce, cayenne and salt. Bring to a boil and cook, stirring occasionally, for 10 minutes until thick and syrupy.
    4. Remove from heat, stir in butter until melted.
    5. In the last 5 minutes of grilling the wings, brush them with the sauce and cover until cooked through. To know they are cooked through, measure the internal temp with a meat thermometer. It should register at 165˚F.
    6. Toss wings in sauce.

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© Meghan Y.
Cuisine: Grilling / Category: Appetizer

Instant Pot Pulled Pork

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This Instant Pot Pulled Pork is the BEST way to make the most flavorful pulled pork in a short amount of time! The tender shredded pork is full of flavor from a simple homemade rub and can be used in so many recipes, from pulled pork sandwiches to mac and cheese and much more.

about this instant pot pulled pork

One of the meals I love to make the most in the Instant Pot is pulled pork. I honestly don’t know how anyone can resist the tender, flavorful meat!

I literally am eating it the moment I start shredding it (I can’t resist!).

Now I’ve made pulled pork from smoking a pork shoulder for hours. It’s amazing, of course, but who has hours each week to make it? Not many of us, and that’s why making it in the Instant Pot is something everyone should know how to do!

Instant pot pulled pork comes out juicy, tender, and unbelievably flavorful! You won’t believe just how easy making pulled pork is, and how quickly it comes together.

There are so many different ways to serve it (see further down for my favorites!), and it’s perfect for a party or for meal prep for the week. You can even whip it up for a casual dinner gathering in the middle of the week.

Pulled pork on a cutting board image

ingredients

pork – for this recipe, boneless pork shoulder is the cut I reach for! Make sure you remove the fat cap (or have your butcher do it for you) before cutting it down into 2 to 3-inch chunks.

spices – the combination of simple spices in the homemade rub is what really packs the flavor for this pulled pork. You will need brown sugar (light or dark), salt, paprika (smoked or regular), chili powder, garlic powder, onion powder, ground cumin, cayenne pepper, and black pepper.

stock – I use chicken stock in this recipe, but you can also use beer (lager or pale ale is best) or beef stock if you prefer.

oil – you will need an oil with a high smoke point to sear the pork chunks before pressure cooking. I use canola oil but you can also use grapeseed oil.

vinegar – apple cider vinegar is all you’ll need here!

worcestershire sauce – I love the extra punch of flavor this unique condiment brings to the table.

forks and cutting board with pork

this recipe’s must haves

First and foremost, you’ll need an Instant Pot! I use an Instant Pot Ultra, but the Instant Pot Duo and Instant Pot Pro are also great choices if you are in the market for one.

A plastic cutting board and chef’s knife are needed to break down the pork shoulder into chunks.

You will need your measuring cups and measuring spoons to measure out the ingredients for the recipe.

Finally a pair of tongs for searing the meat, as well as picking it out of the Instant Pot to shred once it’s done cooking.

Forks shredding pork image on cutting board
pulled pork in bowl with bbq sauce image

here’s how to make easy instant pot pulled pork

make homemade rub

In a small bowl, combine brown sugar, salt, paprika, chili powder, garlic powder, onion powder, ground cumin, cayenne, and black pepper. Stir well.

Season pork chunks with the homemade rub and set aside.

sear

Set Instant Pot to Sauté on high. Add canola oil to the insert.

Once the oil is shimmering, sear pork chunks in batches until golden brown on all sides, about 3 to 4 minutes per batch. When the meat is browned, turn Instant Pot off.

Remove all pork from the insert and set aside.

Add chicken stock and use a wooden spoon to scrape the bottom. Make sure to scrape up all the browned bits that stuck to the bottom to avoid getting a BURN warning during cooking.

pressure cook

Stir in Worcestershire sauce and apple cider vinegar. Add all the seared pork chunks to the insert. Seal and set to Manual. Cook on High for 40 minutes.

When finished, quick manually release the pressure.

shred

Remove pork to a cutting board and shred with two forks. Serve as desired.

instant pot pulled pork sliders with coleslaw

tips for success

toast buns before serving. If you are serving this pulled pork on buns (brioche is best!), be sure to toast those buns before serving!

freeze leftovers. Leftovers can be kept for up to 2 to 3 months in the freezer. See my full notes below on how to store and reheat leftovers.

avoid the burn signal. Since you are searing the meat, you need to be sure to de-glaze the pot by adding liquid and scraping up all those yummy browned bits from the bottom!

More Instant Pot how-to’s to try: Instant Pot Poached Eggs | Instant Pot Buffalo Chicken | How I Do My Freezer Meal Prep

Pork with bbq sauce and buns picture

what’s the best cut of pork for pulled pork?

The best cut of pork to use for this pressure cooker pulled pork is boneless pork shoulder. You can also use boneless pork butt (also can be labeled as Boston butt).

how long does it take for pork to cook in an Instant Pot?

The total cook time in the Instant Pot on High pressure is 40 minutes. Note that this does not count the time it takes for the pressure cooker to come to pressure.

why is my instant pot pulled pork tough?

It is not done cooking! If you cook the pork for 40 minutes and it’s still tough, leave the meat in the pressure cooker and cook in 5-minute increments until tender.

Note: the meat needs to be cut into chunks for this recipe! If you put the shoulder in whole or in large pieces, it will take longer to cook.

what liquid can you add to pulled pork?

For this recipe, I use chicken broth as the main liquid. You can also use beef broth or even beer (lager or pale ale is best!). Do not use BBQ sauce as it is thick and can trigger a BURN warning on the Instant Pot.

can I skip searing the meat?

No (well technically yes, but I encourage you not skipping it!). Getting a golden outer crust is what helps lock in the moisture as the pork cooks. You can skip it if you are in a rush, but the step makes the end result taste much better!

Need some more inspiration for instant pot recipes? Check out my instant pot recipes page!

Overhead image of instant pot pulled pork

how to serve this instant pot pulled pork recipe

Here are some of my favorite ways to serve this pulled pork recipe! Since it isn’t cooked in BBQ sauce, you can get creative with how you use it.

  • Sandwiches – a classic for a reason! Use your favorite BBQ sauce and coleslaw on brioche buns!
  • Quesadilla/burrito/tacos – all favorites of mine! I love adding guacamole and a spicy salsa to any of these.
  • Breakfast hash – stir it into your favorite hash at the end of cooking.
  • Pizza – pulled pork on pizza is a MUST in my house. This avocado pulled pork flatbread is a favorite!
  • Get creative! Pulled pork arancini, pulled pork korean bbq wraps, the options are endless.

what to serve with instant pot pulled pork

If you are going with a traditional instant pot bbq pork sandwich, there are so many sides to try out! I always serve mine with coleslaw. On the side, try a pasta salad, potato salad, fries, chips or fruit salad.

Shredded pork on cutting board image

how to store and reheat

Store. Cool pork down to room temperature before placing in an airtight storage container. It will keep in the refrigerator for up to 3 days.

Reheat. To reheat pulled pork, you can do so in a large pot over medium-low heat on the stovetop. You can also reheat it in the microwave.

Freeze. Freeze pulled pork in an airtight container for up to 2 to 3 months. Thaw in the refrigerator overnight before reheating and serving.

Finally, if you make this instant pot shredded pork, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Pulled pork on a cutting board image

Instant Pot Pulled Pork

Yield: Serves 8
Prep Time: 10 minutes
Cook Time: 50 minutes
Additional Time: 15 minutes
Total Time: 1 hour 15 minutes

Juicy, tender pork is so easy to make in the Instant Pot!

Ingredients

  • 3 Tbsp brown sugar
  • 4 tsp kosher salt
  • 1 Tbsp paprika (I like to use smoked but you can use regular)
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 3 to 4 lb boneless pork shoulder, fat cap removed and cubed into 2 to 3-inch chunks
  • 1 Tbsp canola oil
  • 1 1/4 cups chicken stock (or beer or beef stock)
  • 1 Tbsp Worcestershire sauce
  • 3 Tbsp apple cider vinegar

Instructions

  1. In a small bowl, combine brown sugar through black pepper, stirring well. Season the pork with the homemade seasoning and set aside.
  2. Set Instant Pot to Sauté. Add canola oil. Once shimmering, sear pork chunks in batches until golden brown on all sides, about 3 to 4 minutes per batch.
  3. Add chicken stock and scrape the browned bits up with a wooden spoon. Stir in Worcestershire sauce and apple cider vinegar. Add pork chunks back to the Instant Pot.
  4. Set Instant Pot to Manual. Seal and cook on High pressure for 40 minutes. Manually quick release pressure at the end of cooking.
  5. Remove pork from Instant Pot to a cutting board and shred with two forks. Serve.

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© Meghan Y.
Cuisine: Comfort Food / Category: Pork

Chai Snickerdoodle Cookies

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Chai Snickerdoodle Cookies are chewy like your favorite snickerdoodle cookie, but with the addition of warm chai spices. With a chai-sugar coating, these soft cookies are totally irresistible!

Stack of chai cookies with coffee

about these chai snickerdoodle cookies

I’m always in a chai mood, but in the fall, it amps up to a ridiculous level. I love all types of chai, whether it’s spicy or sweet!

These chai snickerdoodle cookies are the culmination of my obsession with chai and the need for all the chewy cookies I can eat.

Snickerdoodle cookies are the perfect cookie to add the chai flavor to because the classic cinnamon flavor is already so close to the warming flavors in chai (I mean cinnamon is in chai, so this can’t be too surprising, right?). The cookies are pillowy soft and chewy, with a lovely sugary chai crust that just tastes like fall.

I added chai to both the cookie dough and the coating to really amp up the flavor, so there’s no shortage of that here. You’ll love the robust flavor whether you are eating these chai cookies on their own, or pairing them with a chai latte.

Overhead photo of chai snickerdoodle cookies

ingredients

flour – I use all-purpose flour for this recipe. You can also use a gluten-free 1-to-1 ratio flour replacement, if desired.

cream of tartar – something that I always have on hand for meringue!

baking soda – be sure to use baking soda and not baking powder.

chai seasoning – I personally like to buy my chai seasoning, but you can also make your own! I’ve listed my recipe for homemade chai seasoning in the FAQs below.

salt – kosher salt is all you need here.

butter – use unsalted butter for this recipe. If you only have salted butter, be sure to eliminate the added salt from the recipe or it’ll be too salty.

sugar – you will need granulated sugar for the cookies and for the chai-sugar coating on the outside.

egg – one large egg plus one large egg yolk are needed here!

vanilla extract – always reach for the pure vanilla extract! My favorite is Nielsen Massey – their Madagascar Bourbon Pure Vanilla Extract is amazing.

this recipe’s must haves

For this recipe, you’ll need all your baking must-haves! You’ll need a bowl from your set of mixing bowls and a whisk.

I love using a stand mixer for making cookies, but you can also use an electric hand mixer and a large bowl.

A cookie dough scoop makes forming the cookie dough balls a lot easier.

You’ll also need a few half sheet baking pans and silicone mats for baking.

Stack of snickerdoodle cookies image

here’s how to make chai snickerdoodle cookies

dry ingredients

In a medium bowl, whisk together dry ingredients. Set aside.

make dough

Add butter and sugar to a stand mixer fitted with a paddle attachment (you can also use a large mixing bowl and electric hand mixer. Beat until smooth and creamy on high speed, about 2 minutes.

Add egg, egg yolk, and vanilla extract. Beat until combined on medium-high speed, scraping down the sides as needed.

Set the mixer to low speed and slowly add the dry ingredients. Mix until just combined.

form balls and coat

Scoop out about 1 1/2 Tbsp of dough at a time, rolling into a ball. I use a cookie dough scoop for this!

Roll the balls in the chai-sugar topping. I like to sprinkle a little extra chai-sugar on top for texture.

bake

Place prepared cookie dough balls on baking sheets lined with silicone mats or parchment paper. Bake for 10 to 12 minutes at 375˚F. The cookies will be very soft and puffy.

Remove from oven and lightly tap down the tops with the back of a spoon to flatten them. I personally like mine thick and chewy, so I don’t press mine down too much.

Cool on the baking sheet for 10 minutes to set, then cool completely on a wire rack.

Chai cookies on dark sheet pan image

tips for success

scale back the spice. If you don’t like a strong flavor of chai in your cookies, you can always cut back the amount to your liking. As always with any recipe, I recommend making it as instructed first, then making adjustments to make it your own the next time around!

freeze the dough. These cookies are great for freezing before baking, because you can whip out a handful to bake at a time whenever you want!

More tasty cookie recipes to try: Peanut Butter Oatmeal Chocolate Chip Cookies | Carrot Cake Cookies | Sea Salt Pistachio Chocolate Chip Cookies | Lemon Lavender Shortbread Cookies

Coffee mug with cinnamon sugar treats

what does cream of tartar do to cookies?

Cream of tartar is used in baked goods and desserts frequently. It can stabilize whipped egg whites to create meringue. It prevent sugar from crystallizing and it also acts as a leavening agent.

can I freeze chai snickerdoodle cookies?

Yes, you can! The baked cookies or unbaked cookie dough can be frozen. I have specific instructions listed below under “how to store.”

can I make my own chai seasoning?

Of course! I like to purchase my chai spice blend more often then not, but if I’m in a pinch, it’s easy to make homemade chai spice with spices you likely already have on hand! Here’s the ratio I like to use – 2 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon all-spice, 1/2 teaspoon cardamom, and 1/4 teaspoon ground cloves. This will be enough to use in this recipe, and have a little bit leftover!

Need some more inspiration for dessert? Check out my dessert recipes page!

Chai snickerdoodle cookies in stack with coffee mug

what to serve with chai snickerdoodle cookies

I love my chai snickerdoodle cookies with a big mug of coffee (with chai in it as well, of course). You can also pair it with your favorite tea, or even a big glass of milk for the kiddos.

These are great to add to cookie boxes for the holidays, because they ship really well!

how to store

Store cookies in an airtight container at room temperature for up to 1 week.

Both baked cookies AND uncooked dough can be frozen! To freeze baked cookies, place them in an airtight resealable bags in the freezer for up to 6 months.

If you could like to freeze the dough, I recommend rolling them in balls, then placing them on a baking sheet. Place baking sheet in the freezer for about 2 hours to let the balls firm up. Then store in bags in the freezer for up to 2 to 3 months. Let them thaw 30 minutes, then roll in sugar before baking. You may need to add additional time to the total bake time (about 5 minutes or so).

Image of cookies with cinnamon and coffee

Finally, if you make these chai snickerdoodle cookies, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Single snickerdoodle cookie on sheet pan photo

Chai Snickerdoodle Cookies

Yield: 1 1/2 to 2 dozen
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Everything you love about a chewy snickerdoodle, with a chai sugar twist!

Ingredients

cookies

  • 3 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1 1/2 tsp chai seasoning, store-bought or homemade
  • 1/2 tsp salt
  • 1 cup (2 sticks) unsalted butter, room temp
  • 1 1/3 cup granulated sugar
  • 1 large egg + 1 large egg yolk, room temp
  • 2 tsp pure vanilla extract

topping

  • 1/3 cup (70g) granulated sugar
  • 1 tsp chai seasoning, store-bought or homemade

Instructions

    1. Preheat oven to 375˚F. Line two large cookie sheets with silicone mats or parchment paper.
    2. In a small bowl, whisk together chai seasoning and sugar for topping. Set aside.
    3. In a medium bowl, whisk together flour, cream of tartar, baking soda, chai seasoning, and salt. Set aside.
    4. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), beat butter and sugar together on high speed until smooth and creamy, about 2 minutes. Add egg, egg yolk, and vanilla, beating on medium-high speed until combined, scraping down the sides as needed. Reduce speed to low and slowly add in the dry ingredients in batches (2 to 3), until combined.
    5. Use a cookie dough scoop to scoop out 1 1/2 Tbsp cookie dough at a time. Roll into balls, then roll in the chai-sugar topping. Place on prepared baking sheets and sprinkle with extra chai-sugar topping as desired.
    6. Bake for 10 to 12 minutes, until the cookies are puffy and soft. Remove from oven and use the back of a spoon to flatten them out as desired. Let cool on the baking sheet for 10 minutes, then remove to wire cooling racks to cool completely.
    7. Cookies will keep at room temperature in an airtight container for up to one week.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

© Meghan Y.
Cuisine: Holiday / Category: Dessert

Spiced Apple Cider Moscow Mule

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A Spiced Apple Cider Moscow Mule is an incredible fall cocktail! It has a spiced apple flavor from the cider and an easy cinnamon simple syrup. You’ll love breaking out this festive cocktail all season long. Makes 1 cocktail, but can easily be batched to serve up to 8!

Apple cider mules in copper mugs picture

about this spiced apple cider moscow mule

I love a good fall cocktail, and nothing says fall to me more than a moscow mule.

One of the best memories I have is going into the mountains during the fall to see the leaves change, and ending up at a bar with a moscow mule in hand. The cold, refreshing, and slightly spicy cocktail is always a win!

For fall, I wanted to give mine an infusion of apple and warming spices! This cocktail has all the typical moscow mule ingredients, but I also added in some apple cider and cinnamon simple syrup. The result is a warmth and sweet, tart apple flavor to pair with the bold ginger beer.

It’s ideal for a casual happy hour, but can also be easily whipped up in a big batch for game day, Halloween or even Thanksgiving!

Side photo of copper mugs cocktails

ingredients

apple cider – pick your favorite apple cider brand! I personally love Martinelli’s.

cinnamon simple syrup – I love the additional spice flavor that the simple syrup brings! If you don’t have it on hand (or don’t care to make it), you can always use regular simple syrup. The cocktail just won’t be spiced!

vodka – when it comes to choosing a vodka, I always say pick the best vodka that is in your price range. Since you are using this vodka in a cocktail, there’s no need for it to be the top end that you might use for a martini where vodka is the star of the show. I recommend Tito’s or Absolut (splurge for Absolut Elyx if you want to!).

lime juice – fresh lime juice is best, in my opinion!

ginger beer – for those of you who are unfamiliar, ginger beer isn’t actually beer. It’s a non-alcoholic beverage that’s bubbly and has a big kick of ginger. I prefer brands that are spicier with a big kick of ginger like fever-tree ginger beer. However, if you prefer less spice, there are other brands out there that you can defer to like bundaberg ginger beer.

Adding ginger beer to a copper mug cocktail picture
image of cinnamon simple syrup in jar

this recipe’s must haves

To make this cocktail, you don’t need many tools! All you’ll need are your moscow mule mugs (I love these floral moscow mule mugs that you see here), a copper jigger, and a cocktail stirring spoon.

here’s how to make a spiced apple cider mule

mix

Add apple cider, cinnamon simple syrup, vodka, and lime juice to a copper mug. Stir together and top with ice.

top with ginger beer

Add ginger beer and stir once more to combine. Serve.

If you would like to make this for a group of people, check out my tips section below to see how!

cinnamon simple syrup with moscow mule picture

tips for success

serve a crowd! This is a great cocktail to serve to a crowd! To make 8 servings, you will need 3 cups apple cider, 1 cup cinnamon simple syrup, 2 cups vodka, 1/2 cup lime juice, and 3 cups ginger beer. Mix together everything except the ginger beer in a pitcher and place in the fridge until ready to serve. Top with ginger beer and over ice!

use copper mugs. Copper mugs are best to serve mules in because they keep the drink cold! The ice won’t melt down as quickly so the cocktail won’t become watered down.

More tasty fall cocktails to try: Pumpkin Spice Bourbon Old Fashioned | Apple Whiskey Sidecar | Pumpkin Pie Martini | Apple Bourbon Smash

Overhead image of apple cider mule in mugs

what’s in an apple cider mule?

The typical moscow mule calls for just three ingredients – vodka, lime juice, and ginger beer. For a spiced apple cider mule, you’ll need two additional ingredients – apple cider and cinnamon simple syrup.

can I use apple juice?

The short answer is yes. If you are in a pinch and REALLY want this cocktail, you can use apple juice. The apple flavor won’t be as strong and you’ll miss out of the extra flavors cider brings to the party, but it will work.

do I have to use vodka?

If you don’t have vodka, you can swap in bourbon or rye whiskey. Both spirits lend themselves to the apple, cinnamon, and ginger flavors in the cocktail!

Need some more inspiration for happy hour? Check out my booze recipes page!

what to serve with a spiced apple cider mule

This cocktail is the epitome of fall, so it fits well with all your favorite fall recipes! Since it’s a little sweet, boozy, and spicy, I like to pair it with anything comforting and warm.

Overhead image of apple cocktails in mugs

Finally, if you make this spiced apple cider mule, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

photo of apple cider mule in copper mug

Spiced Apple Cider Moscow Mule

Yield: Makes 1 cocktail

Ingredients

  • 3 oz apple cider
  • 1 oz cinnamon simple syrup
  • 2 oz vodka
  • 1/2 oz fresh lime juice
  • 3 to 4 ounces ginger beer
  • Garnish: apple slices and cinnamon sticks

Instructions

  1. Add apple cider, cinnamon simple syrup, vodka, and lime juice to a copper mug. Stir to combine and top with ice.
  2. Top with ginger beer. Garnish and serve.

Notes

*This is a great cocktail to serve to a crowd! To make 8 servings, you will need 3 cups apple cider, 1 cup cinnamon simple syrup, 2 cups vodka, 1/2 cup lime juice, and 3 cups ginger beer. Mix together everything except the ginger beer in a pitcher and place in the fridge until ready to serve. Top with ginger beer and over ice!

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

© Meghan Y.

Spicy BBQ Chicken Wonton Cups with Apple Coleslaw

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Spicy BBQ Chicken Wonton Cups are the ultimate appetizer for your next gathering! Crispy golden wonton cups are stuffed with spicy apple habanero bbq shredded chicken and topped with a crunchy apple coleslaw. Ready in 35 minutes, they are perfect for game days, backyard bbqs, or parties. Makes 12 cups.

Overhead image of wonton cups and Head Country BBQ

Disclosure: This post is sponsored by Head Country Bar-B-Q. As always, all opinions are my own.

about these spicy bbq chicken wonton cups

Tailgating season is here and this marks the official kickoff of all my favorite foods for the rest of the year.

When I think about game day eats, my mind always goes to BBQ. Do you feel the same way?

Whether I’m firing up the grill or just dousing my favorite pulled pork sandwich in sauce, BBQ is a must-have somewhere on the tailgating table spread.

Of course you know any BBQ element on my table has to have Head Country Bar-B-Q involved. This time, instead of using their Original BBQ Sauce (which is a classic for a reason!), I’m pulling out the Apple Habanero BBQ Sauce.

This sauce is super unique because it has a sweet tartness from the apples in it, but it also has a subtle heat to it that builds as you eat more of it. It’s the kind of sauce that makes ordinary BBQ dishes really stand out. I personally also love it for fall because apples are in their prime season and you can pair them with your BBQ so easily! 

These cups are such a snap to make that they absolutely have to win a spot on your gathering menu!

Juicy shredded apple habanero bbq chicken fills crunchy golden cups which are topped off with a crunchy and fresh apple coleslaw. You get sweet, heat, tartness, and texture in every single bite.

My mouth is watering just thinking about these again…

They are easy enough to make the day of your event, but if you want to save some time, you can easily make these ahead of time. I’ve got more tips below on how to make that happen, as well as some FAQs and more helpful tips. Scroll down for more or simply check the Table of Contents above to skip to what you need (including the recipe card!).

ingredients

chicken broth – store-bought or homemade works great here!

bbq sauce – specifically, Head Country Apple Habanero BBQ Sauce! The flavor of this sauce is SO good. It’s got a lovely apple flavor with just the right amount of heat and their signature spice blend. It’s perfect for pairing with chicken, but it’s also fabulous with pork! You’ll only need one bottle for this recipe.

chicken – for this recipe I use boneless, skinless chicken breast. However you can also use boneless, skinless chicken thighs (or a combination of the two).

wonton wrappers – you can find these in the refrigerated section of your local supermarket! If you can’t find it at your supermarket, look for them at an Asian market or simply use egg roll wrappers and cut them to size (details on that below!).

mayonnaise – use full-fat or light, depending on your preference. You can also use plain Greek yogurt.

vinegar – you will need apple cider vinegar for the dressing for the coleslaw.

honey – your favorite honey works here! You can also use maple syrup or agave instead as the sweetener.

spices – paprika (sweet or smoked), salt and pepper are all that you need!

coleslaw – pick up a bag of your favorite coleslaw mix.

apple – green apple is best here! The tartness is a great pairing for the rest of the recipe.

green onion – not 100% necessary, but I like the flavor it adds!

this recipe’s must haves

For this recipe, you will need an Instant Pot! I have an Instant Pot Ultra and I love it.

You will also need a cutting board to shred the cooked chicken on.

To make the wonton cups, you’ll need a 12-cup muffin tin.

Finally you’ll need a large mixing bowl from your set of metal mixing bowls, a whisk, and a wooden spoon.

here’s how to make spicy bbq chicken wonton cups

make instant pot bbq chicken

Add broth and 1/2 cup Head Country Apple Habanero BBQ Sauce to the Instant Pot insert. Whisk together until combined, then add chicken.

Set to Manual and cook on High pressure for 10 minutes. Let pressure naturally release (i.e. don’t touch it!) for 5 minutes, then manually release any remaining pressure.

Remove chicken to a cutting board and shred with two forks.

Stir the remaining BBQ sauce into the sauce in the insert. Return the chicken to the sauce in the insert and stir to combine.

Set to Saute and allow sauce to thicken. Keep warm and set aside.

make wonton cups

Spray each cup in a 12-cup muffin tin with cooking spray. Press one wonton wrapper into each cup, spray with cooking spray, and add another wonton wrapper on top. Make sure you press it well into the bottom.

Bake for 15 minutes at 350˚F until golden brown. Set aside.

make coleslaw

In a large bowl, whisk together mayonnaise, apple cider vinegar, honey, and spices until combined. Add coleslaw and sliced apple, folding in until combined and everything is well incorporated.

assemble

Fill each cup with shredded BBQ chicken and top with a drizzle of BBQ sauce. Add a scoop of coleslaw on top and sprinkle with sliced green onion. Serve!

tips for success

try pulled pork. If you want to change these up, you can always swap the chicken for pulled pork. Simply change 2lbs of chicken breast for 2lbs of boneless pork shoulder cut into cubes. Cook on manual pressure for 40 minutes and manually release pressure at the end.

make a double batch. This is the easiest recipe to double up on because you don’t need to change the cooking times! All you need to have is an extra 12-cup muffin tin and a larger bowl for the coleslaw.

More tasty bbq appetizer recipes to try: Honey BBQ Grilled Chicken Wings | Hearty BBQ Charcuterie Board | BBQ Short Ribs Fondue | Skillet Southwestern BBQ Chicken Dip

can these bbq chicken wonton cups be made ahead of time?

They sure can! You can make the shredded chicken, wonton cups, and coleslaw up to 3 days ahead of time. Be sure to store them all in separate airtight containers and leave the assembly to just before serving. Reheat the chicken in the microwave, then assemble as the instructions say below.

can I use a different flavor bbq sauce?

Yes! If you want a different BBQ sauce flavor, Head Country has a bunch to choose from! For something with more heat, use Hot & Spicy BBQ Sauce. You can also use their Original BBQ Sauce.

are wonton wrappers and egg roll wrappers the same?

They are the same type of dough! The biggest difference in that wonton wrappers are smaller in size, roughly 3-inch squares. If you can’t find wonton wrappers, you can use egg roll wrappers and cut them down to size!

Need some more inspiration for game day? Check out my appetizers recipe page!

what to serve with spicy bbq chicken wonton cups

These bbq chicken wonton cups are great for any party spread, no matter what the occasion! I love to serve them on game day, but birthdays, backyard bbqs, game nights, and even birthday parties call for these crunchy cups.

If you need a cocktail to pair with them, I love something lighter like a sparkling whiskey sour. You can also keep the apple theme going with a thyme apple gin and tonic or an apple bourbon smash!

how to store

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

If you want to prep the different elements before a party, here’s how to do it!

  • Store baked wonton cups at room temperature in an airtight container for up to 3 to 4 days.
  • Store bbq shredded chicken and coleslaw in separate airtight containers in the refrigerator. Both can be stored for up to 3 days. Reheat chicken in the microwave before assembling the cups and serving.

Finally, if you make this spicy bbq chicken wonton cups, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Spicy BBQ Chicken Wonton Cups with Apple Coleslaw

Spicy BBQ Chicken Wonton Cups with Apple Coleslaw

Yield: Makes 12 cups
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

The combination of spicy bbq chicken, crunchy wontons, and fresh slaw is an easy appetizer for any gathering!

Ingredients

Coleslaw

  • 1/2 cup nonfat Greek yogurt or mayonnaise
  • 1 Tbsp mayonnaise
  • 1 1/2 tsp apple cider vinegar
  • 1 1/2 tsp honey
  • 1/4 tsp paprika, sweet or smoked
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 lb coleslaw mix
  • 1 green apple, thinly sliced

IP Chicken

  • 1/2 cup low sodium chicken broth
  • 1 1/4 cups Head Country Apple Habanero BBQ Sauce (divided)
  • 2 pounds boneless skinless chicken breasts

Wonton Cups

  • 24 wonton wrappers, square
  • Cooking Spray
  • Garnish: thinly sliced green onion

Instructions

  1. Preheat oven to 350°F. Spray each cup in a 12-cup muffin tin with cooking spray.
  2. In a large bowl, combine yogurt, mayonnaise, apple cider vinegar, honey, paprika, salt, and pepper.Add the cabbage and apple, tossing to combine. Season with salt and pepper to taste. Cover and refrigerate.
  3. Add broth and 1/2 cup Head Country Apple Habanero BBQ Sauce to the insert of the Instant Pot. Whisk together until combined. Add chicken to the sauce.
  4. Set to Manual and cook on High pressure for 10 minutes. Let naturally release for 5 minutes before manually releasing any remaining pressure.
  5. Remove chicken to a cutting board and shred with two forks.
  6. Add the remaining BBQ sauce to the insert and whisk together. Return shredded chicken to the insert, stirring to coat. Set to saute to thicken for a couple of minutes, stirring consistently, for about 2 to 3 minutes. Turn Instant Pot off and cover to keep warm.
  7. While the chicken is cooking, prepare the wonton cups. Press one wonton wrapper into each cup of the prepared muffin tin, then spray the wonton wrappers with a light spray of cooking spray. Add another wonton wrapper on top and press into the bottom. Spray with another light spray of cooking spray.
  8. Bake wonton wrappers 15 minutes, or until golden brown. Set aside.
  9. Add shredded chicken to each wonton cup, dividing evenly between the cups. Drizzle with a little extra BBQ sauce and top with coleslaw. Garnish with green onion and serve.

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© Meghan Y.
Cuisine: BBQ / Category: Appetizer

Cinnamon Simple Syrup

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Please note this post contains affiliate links.

Cinnamon Simple Syrup is a four-ingredient recipe that’ll make all your favorite cocktails feel like fall. You can even use it in mocktails, coffee, desserts, and more! Not the mention, your house is going to smell amazing when you make it. Makes 1 cup.

about this cinnamon simple syrup

The first day of autumn is in a couple of days and I am deep in a cinnamon phase right now. Cinnamon candles, cinnamon rolls, cinnamon in my coffee, all of it!

This cinnamon simple syrup is the ideal way to infuse your cocktails, mocktails, and coffee drinks with a lovely hit of warming spice. The moment that you make it, you will find yourself making it consistently to keep in your kitchen or bar!

I’ve always been a fan of homemade simple syrup because it’s a snap to make and it is so much cheaper than buying it from your local grocery or liquor store. Adding the cinnamon flavor doesn’t complicate the recipe much!

All you add are cinnamon sticks and some pure vanilla extract! Others don’t add the vanilla into their simple syrup, but I feel like it brings out the warming notes of cinnamon even more when you do.

The mixture lasts in the refrigerator for 2 weeks, so it’s ideal for making on a regular basis or just ahead of time for upcoming gatherings like tailgating parties or even Thanksgiving.

ingredients

water – since you are boiling the water, you don’t need to worry about it being purified water unless you really want to.

sugar – I use granulated sugar for this recipe, but can also use brown sugar (light or dark) for a hint of molasses flavor in the syrup. Make sure to break up any large chunks before adding it to the saucepan.

cinnamon sticks – use whatever cinnamon sticks you like! There are many different types out there, such as Saigon, Ceylon, and Royal (to name the most common). Experiment with them to see which one you like best, if the mood strikes you!

vanilla extract – a high-quality vanilla extract is always key for your recipes, including this cinnamon simple syrup. My favorite is Nielsen Massey – their Madagascar Bourbon Pure Vanilla Extract is ridiculously good.

this recipe’s must haves

All you need to prepare this recipe is a saucepan and a wooden spoon.

I do like to use a fine mesh sieve to strain out the cinnamon sticks, but really you can just pick them out with tongs.

Finally you will need something to store it in! I go with a classic mason jar because I always have them around. You can use any airtight container.

cocktail favorites

here’s how to make cinnamon simple syrup

boil

Bring water and sugar to a boil in a pan over medium-high heat. Stir until the sugar dissolves.

simmer

Add in cinnamon sticks and vanilla. Simmer for 5 minutes and then cover.

Remove from heat and steep for 1 hour.

strain

Strain and transfer into an airtight container. Once cooled, seal and store in the refrigerator.

tips for success

let it steep. Make sure that you let the syrup steep for at least one hour! It’ll help really infuse that flavor into the syrup.

break them up. If you want more cinnamon flavor, consider breaking the sticks into larger pieces to create more surface contact with the syrup if you like. Alternatively, you can also let the syrup steep for longer for more flavor!

Tasty fall cocktails to try: Pumpkin Spice Bourbon Old Fashioned | Apple Whiskey Sidecar | Pumpkin Pie Martini | Apple Bourbon Smash

how long does cinnamon simple syrup last in the fridge?

Two weeks in an airtight container in the refrigerator. I prefer to use a mason jar (make sure to label it with what’s inside and when it was made!), but you can use any container really.

do I have to use granulated sugar?

Nope! You can opt to use light or dark brown sugar in this recipe. Note that this will change the flavor of the syrup and it’ll have some molasses notes to it (especially with dark brown sugar). Just keep that in mind when you are making the recipe!

can I use ground cinnamon?

I don’t recommend it. Technically you can use ground cinnamon, but it comes out kind of grainy and that transfers to whatever you are using the syrup in. The problem is that ground cinnamon will not dissolve completely. Cinnamon sticks are the way to go here!

Need some more inspiration for happy hour? Check out my booze recipes page!

what cocktails can I make with cinnamon simple syrup?

Well, the truth is the options are wide and varied here! You can use this cinnamon simple syrup in place of most cocktails and drinks that call for simple syrups. My mind immediately goes to the following:

  • Old fashioned
  • Moscow mule
  • Coffee
  • Whiskey or tequila sours
  • Tea
  • Hot chocolate

how to store

Cool to room temperature and store in an airtight container. It will last for up to 2 weeks in the refrigerator!

If you are looking for another simple syrup recipe to try out, check out my floral lavender simple syrup recipe!

Finally, if you make this cinnamon simple syrup, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Cinnamon Simple Syrup

Cinnamon Simple Syrup

Yield: Makes 1 cup
Prep Time: 2 minutes
Cook Time: 10 minutes
Additional Time: 1 hour
Total Time: 1 hour 12 minutes

Cinnamon simple syrup is an easy way to add a warm spice flavor to your favorite drinks!

Ingredients

  • 1 cup water
  • 1 cup white or raw granulated sugar
  • 5 cinnamon sticks
  • 1/2 tsp pure vanilla extract

Instructions

  1. Stir together water and sugar in a saucepan over medium-high heat. Bring to a boil and stir until the sugar dissolves.
  2. Add cinnamon sticks and vanilla, stirring to combine. Reduce to a simmer and cook for 5 minutes covered.
  3. Remove from heat and steep for at least 1 hour.
  4. Strain into an airtight container. Seal and store in the refrigerator until ready to use.

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© Meghan Y.
Cuisine: Fall Cocktails / Category: Booze

Pumpkin Coffee Cake with Cream Cheese Swirl

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Please note this post contains affiliate links.

Pumpkin Coffee Cake with Cream Cheese Streusel is moist, flavorful, and packed with delicious fall flavor. Topped with a layer of cheesecake topping and finished with a streusel, this spiced breakfast cake is perfect for pairing with your morning coffee. Serves 8 to 10.

Overhead image of pumpkin spice coffee cake

about this pumpkin coffee cake

This is the kind of cake you can eat for breakfast, brunch, an afternoon snack, or even dessert!

I love a good coffee cake, but nothing beats a pumpkin coffee cake in my book. The flavor of the pumpkin and the spices are warming and comforting, which is exactly what I’m craving once fall starts.

I took this pumpkin coffee cake to a whole new level because I added a layer of cheesecake goodness beneath the streusel topping. Initially I tried the layer in the middle, but the cheesecake got lost and I didn’t like how it broke up the cake itself.

So I added it on top and holy moly, that was just what needed to happen! With a crumbly streusel on top, this is one of those treats that’ll stick with you for the rest of the season.

It can be made a couple of days in advance, so be sure to pin this for breakfast ideas the day after Halloween or around Thanksgiving!

Image of streusel topping on cake on plates

ingredients

flour – I use all-purpose flour for this recipe. You can also use a gluten-free flour that is 1:1 with all purpose flour (Bob’s Red Mill makes one that I’ve used before and really enjoy!).

spices – for the cake and streusel, you’ll need a few different spices including pumpkin pie spice and ground cinnamon. Salt is also used!

baking powder and baking soda – both baking powder and baking soda are needed for the cake!

butter – use unsalted butter since this recipe adds salt. If you use salted butter, omit the salt called for in the cake recipe.

sugar – for the various elements of this cake, you will need granulated white sugar, light brown sugar, and powdered (confectioners) sugar.

eggs – I prefer to use large eggs in my recipes!

pumpkin puree – you can use homemade or canned! If you do buy it canned, make sure that it is 100% pumpkin, and not pumpkin pie filling.

sour cream – do not use light or low-fat sour cream. You can swap sour cream for plain greek yogurt if you prefer.

vanilla – I recommend using a high-quality vanilla extract for your recipes. My favorite is Nielsen Massey – their Madagascar Bourbon Pure Vanilla Extract is amazing.

cream cheese – both full fat and low fat cream cheese work in this recipe.

milk – any kind of milk will do for the glaze! You only need a few tablespoons.

Fork of cake on a plate with pumpkin

this recipe’s must haves

To make this cake, you will need a stand mixer or an electric hand mixer with the largest of your metal mixing bowls.

You will also need a spatula to scrape down the sides of the bowl as you beat the batter and the cheesecake layer.

The cake is baked in a 9-inch springform pan. I have also tested it in a 10-inch springform pan and it works! It’s just not quite as thick as you see in the pictures here.

Make sure you have a whisk on hand for the glaze!

baking favorites

Overhead image of pumpkin coffee cake
Drizzling icing on snack cake image

here’s how to make this pumpkin coffee cake

make batter

Add butter and sugars to your stand mixer (you can also use an electric hand mixer with a large bowl!). Beat until the mixture is light and fluffy, which will take about 2 minutes on medium-high speed. Beat in the eggs, pumpkin puree, sour cream, and vanilla on low until everything is combined. Don’t forget to scrape down the sides of the bowl!

Add dry ingredients, then beat until just combined. Add the batter to a greased 9-inch springform pan and set aside.

make cheesecake layer

Clean out your mixing bowl and paddle attachment. Add cream cheese and sugar, beating until smooth. Add egg and beat until incorporated, scraping down the sides as needed.

Set aside.

make streusel

In a medium bowl, combine butter, flour, sugar, and cinnamon for the streusel. Stir until it forms a crumbly mixture.

bake

Spread cream cheese mixture on top of the batter in an even layer, then sprinkle over the streusel on top.

Bake for 35 to 40 minutes at 350˚F until a toothpick inserted in the center comes out clean. Transfer from oven to a wire rack to cool to room temperature.

make glaze

While the cake is cooling, whisk together glaze ingredients until smooth.

Once cake is cooled, drizzle it on top and serve.

Side image of pumpkin pie cake with crumble topping

tips for success

add chopped nuts. If you love pecans or walnuts, you can add chopped nuts to either the streusel topping or throw some in the cake batter for added texture.

cool the cake before drizzling. Before you add the glaze, make sure that you let the cake cool. It’s hard to wait to dig into this pumpkin coffee cake, but it’s best to wait so the glaze doesn’t melt.

warm up leftovers. If you want to warm up a leftover slice, simply pop it in the microwave for 20 to 30 seconds.

More sweet pumpkin recipes to try: Pumpkin Spice Cheesecake Mousse | Pumpkin Cream Cheese Streusel Muffins | Pumpkin Banana Bread | Pumpkin Spice Latte Ice Cream

Pumpkin cake image overhead with coffee

should you refrigerate pumpkin coffee cake?

Yes! Since this cake has a cream cheese topping, I recommend keeping it store in the refrigerator to keep it at its peak for 3 to 5 days.

does coffee cake actually have coffee in it?

It doesn’t! Coffee cake gets its name because it’s a treat that’s meant to be served with coffee as a snack, breakfast, or brunch item. This cake does not have any coffee added to it and most do not.

Need some more inspiration for breakfast? Check out my breakfast recipes page!

Cake slices on plates with forks image

what to serve with pumpkin coffee cake

Pumpkin coffee cake should be served with…. COFFEE! Ideally you are serving it for breakfast or brunch, or perhaps for an afternoon coffee break.

If you are looking for more breakfast and brunch dishes to pair with this recipe, I recommend:

how to store

To store this coffee cake, you can either wrap it in foil or place in an airtight container once it has cooled completely. It will keep in the refrigerator for 3 to 5 days.

seasonal tip

If you are making your own homemade pumpkin puree, make sure you are using a pie or sweet pumpkin. They are small and round! Make sure the stem is well-attached, brown, and dry (this is what means it’s ready to be harvested).

Slices of cake with spices and cinnamon

Finally, if you make this pumpkin coffee cake, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Slices of cake with spices and cinnamon

Pumpkin Coffee Cake with Cream Cheese Streusel

Yield: Serves 8 to 10
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Moist and fluffy, this cake is a must-make for any fall morning!

Ingredients

coffee cake

  • 2 cups all-purpose flour
  • 1 Tbsp pumpkin pie spice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1/2 cup (1 stick) unsalted butter, room temp
  • 1/2 cup granulated white sugar
  • 1/2 cup packed light brown sugar
  • 2 eggs
  • 1 cup pumpkin purée (canned or homemade)
  • 1/2 cup sour cream
  • 1 1/2 tsp vanilla extract

cheesecake topping

  • 1 (8-oz.) block cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg

streusel

  • 1/2 cup unsalted butter, melted
  • 1 1/4 cup all purpose flour
  • 1 cup light brown sugar
  • 1/2 tsp ground cinnamon

drizzle

  • 1 cup powdered sugar
  • 2 to 3 Tbsp milk
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350˚F. Grease a 9-inch springform pan with cooking spray. Set aside.
  2. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
  3. To make the batter, add butter and sugars for the cake to the bowl of a stand mixer fitted with a paddle attachment. Beat until the mixture is fluffy on high speed, about 2 minutes. Beat in eggs, pumpkin puree, sour cream, and vanilla, until well-combined.
  4. Add the dry ingredient mixture and beat until just combined. Pour the batter in the prepared pan and set aside.
  5. To make the cheesecake topping, add cream cheese and sugar to the bowl of the stand mixer (be sure to clean it out after you finish the batter!). Beat until smooth, then add the egg, beating until incorporated. Spread the cheesecake topping on top of the batter and set aside.
  6. To make the streusel, add melted butter, flour, sugar, and cinnamon to a small bowl. Stir until the mixture is crumbly. Sprinkle over the cake in the pan in an even layer.
  7. Bake for 35 to 45 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool.
  8. While cake is cooling, whisk together drizzle ingredients.
  9. When cake has cooled, drizzle with icing and serve.

Notes

Recipe adapted from Gimme Some Oven

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© Meghan Y.
Cuisine: Fall / Category: Breakfast

Instant Pot Pumpkin Chicken Curry

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Instant Pot Pumpkin Chicken Curry is the ultimate fall comfort meal, made in one pot. With only 30 minutes of cooking time, this flavorful and rich meal is a must-make any night of the week. You can also make it in the slow cooker. Served with naan over a bed of rice and topped with fresh herbs! Serves 4.

Overhead image of thai inspired recipe

about this instant pot pumpkin chicken curry

I think I can safely say this is my new favorite comfort food for fall.

It’s hearty, it’s warming, it’s layered with flavor, it’s rich, and it’s SO EASY to throw together any night of the week.

If you’ve been around here for a bit, you know that I have an obsession with bold flavors and making everyday moments a little more special (life’s worth celebrating every day, isn’t it?). This has been on my mind a lot lately as our toddler grows and becomes more active at dinnertime.

I think back to the moments that stick out from my childhood and they are usually all centered around a meal or some sort of food. I’ve been trying to process the emotions of moving away from our home where so much has happened, and it reminds me that even a weeknight dinner deserves a little something extra sometimes.

This curry is the extra boldness you need, without any hassle. Everything comes together in the instant pot to be served with white rice or naan (or both if you are a carb-freak like me). You can bust this recipe out on a busy weeknight, but it also doubles as a flavorful meal to wow a group of friends for a weekend dinner.

It’s the kind of recipe that brings everyone to the table because of the smell that fills the house. Then keeps everyone there and eating because you just can’t wait to taste the next bite.

Truth is, until the plates are cleared you probably won’t do a lot of talking 😉

Side photo of pumpkin chicken curry

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ingredients

chicken broth – I prefer to use a low-sodium chicken broth so I can control the salt.

coconut milk – full-fat coconut milk is best to use here! It adds to the richness of the dish.

red curry paste – I grab this from my local Asian market because it’s way less expensive than the ones in the major supermarket chains.

fish sauce – same note as above for the curry paste! Asian markets are much more affordable and I find the products they source have a lot more flavor too.

soy sauce – you can also use tamari if you prefer in this recipe.

brown sugar – I recommend using light brown sugar instead of dark for this recipe.

ginger – freshly grated ginger is best! If you don’t have fresh ginger handy, you can also use ginger powder (approximately 1 tsp).

garlic – garlic is a must always, so I have a jar of minced garlic at all times. No smelly hands, no peeling garlic. The best shortcut to pay for, in my opinion.

seasoning – pick your favorite curry powder! I like to alternate between brands, so I don’t have a specific one to recommend. The only other seasoning you’ll need is salt!

pumpkin puree – use 100% pumpkin puree. Do not use pumpkin pie filling in a can for this recipe. You can also use homemade if you prefer!

chicken – I used two large chicken breasts for this recipe, but you can also use the equivalent weight in chicken thighs (boneless and skinless) or a combination of the two!

bell peppers – I like to use one red and one green bell pepper for this recipe, but any two colors (or even two of the same color) will work.

lime – make sure to use fresh lime juice!

Overhead picture of pumpkin chicken curry in a bowl

this recipe’s must haves

To prep the vegetables and garnish, you will need a chef’s knife and cutting board.

I love my Instant Pot Ultra, but any model of Instant Pot will work here. You can also use a slow cooker or crockpot if you prefer.

Finally, you’ll need a wooden spoon to stir everything together!

Pro Tip! Don’t skip the lime juice at the end. The hit of acid helps cut the richness and balance out all the bold flavors in the dish!

Spooning out curry from the Instant Pot image

here’s how to make instant pot pumpkin chicken curry

add to instant pot

Add chicken broth, coconut milk, red curry paste, fish sauce, soy sauce, sugar, ginger, garlic, curry powder, salt, and pumpkin puree to the Instant Pot insert. Whisk to combine.

Nestle chicken breasts into the sauce.

pressure cook

Seal and cook for 15 minutes on High pressure.

Let the pressure naturally release for 10 minutes before manually releasing the remaining pressure.

chop chicken

Use tongs to remove chicken from the insert to a cutting board. Chop the chicken into cubes and return to the sauce with bell peppers. Stir to combine.

cook peppers

Set Instant Pot to sauté and cook, stirring often, until the peppers are softened, about 5 minutes.

Stir in lime juice to finish.

serve

Serve over cooked white rice with lime wedges and chopped fresh cilantro leaves.

Squeezing lime over a bowl of curry and rice

tips for success

use 100% pumpkin puree. Use 100% pumpkin and not pumpkin pie filling, which is sweetened and flavored with spices. You can also make your own homemade pumpkin puree!

allow it to naturally release. Don’t release the pressure manually as soon as the timer goes off! Let the pressure release naturally for 10 minutes to make sure the chicken stays juicy in there.

make it hot. Want it to be spicy? Grab your cayenne pepper and add in about 1/4 to 1/2 tsp depending on how hot you like your curry.

More comforting instant pot recipes to try: Instant Pot Carne Asada Chili | Instant Pot Philly Cheesesteaks | Instant Pot White Cheddar Mac and Cheese | Instant Pot Chipotle Chicken Tacos

Picture of savory pumpkin recipe in a bowl

can I make this vegetarian?

Yes you can! All you have to do is swap the chicken for two cans of chickpeas (drained). Everything else stays the same in terms of cooking (except you don’t need to worry about chopping the chickpeas, obviously haha). The chicken broth can be swapped for vegetable broth.

do I have to use full-fat coconut milk?

Ideally, yes. The full-fat coconut milk is what adds to the richness of the dish!

how do I adjust the thickness?

Some like their curry thicker, and others like it thinner. Your key to the perfect consistency? Chicken broth. Add more to thin out the curry if you feel that it’s too thick.

can I make this in the slow cooker?

Of course! I include instructions in the recipe card below for how to make this in the slow cooker. It takes about 4 hours 30 min on High or 8 hours 30 min on low, just to give you an idea for timing.

Need some more inspiration for your Instant Pot? Check out my Instant Pot recipes page!

Picture of chicken curry in a bowl

what to serve with instant pot pumpkin chicken curry

This curry is served best with fluffy white rice (or brown rice if you prefer!) and naan. I also like to have a bowl of lime wedges and chopped cilantro handy for toppings!

If you need another side dish, I love a bowl of crispy brussels sprouts or a light and fresh salad.

how to store

Cool the dish and store in an airtight container in the refrigerator. It will keep in the refrigerator for up to 4 days. Reheat in a saucepan over medium heat or in the microwave.

seasonal tip

If you are making your own homemade pumpkin puree, make sure you are using a pie or sweet pumpkin. They are small and round! Make sure the stem is well-attached, brown, and dry (this is what means it’s ready to be harvested).

Instant pot curry chicken in a bowl with rice picture

Finally, if you make this pumpkin chicken curry, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Side photo of pumpkin chicken curry

Instant Pot Pumpkin Chicken Curry

Yield: Serves 4
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Hearty and comforting, this dish is bold and flavorful for fall!

Ingredients

curry

  • 1/2 cup chicken broth
  • 1 (14oz) can full-fat coconut milk, shaken
  • 3 Tbsp red curry paste
  • 1 Tbsp fish sauce
  • 2 Tbsp soy sauce or tamari
  • 1 Tbsp light brown sugar
  • 1 1/2 Tbsp freshly grated ginger
  • 4 cloves garlic, minced
  • 2 tsp curry powder (whatever heat level you prefer!)
  • 1 tsp salt
  • 1 1/2 cups homemade pumpkin puree or 1 (14 oz) can pumpkin puree
  • 1 1/2 lbs boneless skinless chicken breast
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 Tbsp fresh lime juice (from 1 lime)

for serving

  • Cooked rice
  • Lime wedges
  • Minced fresh cilantro

Instructions

  1. Add chicken broth through pumpkin puree for the curry to the insert of the Instant Pot. Whisk the mixture together until smooth.
  2. Nestle chicken into the pot, submerging the pieces as much as possible.
  3. Seal and cook on manual high pressure for 15 minutes. Let pressure naturally release for 10 minutes, then manually release any remaining pressure.
  4. Remove chicken from the Instant Pot to a cutting board. Chop the chicken into bite-sized pieces. You can also shred it if you prefer.
  5. Return chicken to the pot with bell peppers. Set Instant Pot to Saute and cook, stirring often, until peppers have softened, about 5 minutes.
  6. Stir in lime juice.
  7. Serve warm over rice with naan, freshly chopped cilantro, and lime wedges.

Notes

Slow Cooker Instructions: Add chicken broth through pumpkin puree to a slow cooker insert. Whisk to combine. Add chicken and nestle into the sauce until covered.

Cover and cook for 4 hours on Low or 8 hours on High. Remove chicken to a cutting board and chop or shred. Return chicken to the slow cooker with bell peppers. Cover and cook until the bell peppers soften, about 30 minutes on High.

Stir in lime juice and serve as directed above.

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© Meghan Y.
Cuisine: Comfort Food / Category: Instant Pot

Margarita Mexican Mule

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A Margarita Mexican Mule is a refreshing twist on the cocktail with a burst of extra flavor and freshness. It comes together in one glass and you only need 4 ingredients (all of which you probably already have handy!). You can even turn it into a big batch cocktail! Makes 1.

Mexican mule in a large glass with limes image

about this margarita mexican mule

I love a good moscow mule anytime of year. However, since it’s still the tail-end of summer, I’m craving something a little more refreshing.

So I smashed together my favorites – a refreshing margarita and a zippy moscow mule.

Really this is a take on the Mexican mule since I’m using tequila (see below for my recommendations!). I love the extra punch of lime and addition of triple sec to the classic cocktail because it tastes even more refreshing!

This is a great anytime cocktail because you can make it year-round (especially in the USA because limes are harvested here year-round), and it is only four ingredients. The cocktail is assembled in the glass you serve it in, so there’s little clean up. Plus, I’m including instructions below in the FAQs on how to make it for a party!

ingredients

tequila – I recommend a blanco or silver tequila. My personal favorites are a mid-range price point like El Jimador or Dobel. You can use something more top shelf if you prefer like Patron.

orange liqueur – you are welcome to buy a more expensive option like Cointreau, but I just reach for the triple sec. It’s more affordable and personally I can’t tell the difference between this and other top shelf options in mixed drinks like this one.

lime juice – fresh lime juice is best!

ginger beer – did you know that ginger beer isn’t actually beer? It’s actually a non-alcoholic beverage that’s bubbly and has a kick of ginger. I prefer brands that have a big kick of ginger like fever-tree ginger beer. If you prefer less spice, there are other brands out there that you can defer to like bundaberg ginger beer.

overhead image of margarita mexican mule

this recipe’s must haves

You can pick a highball glass, a copper mug, or your favorite cocktail glass (even a sturdy, stemless wine glass will do!).

All you need is a jigger and a cocktail stirring spoon!

moscow mule favorites

here’s how to make a margarita mexican mule

assemble and stir

Fill your cocktail glass or copper mug with ice. Add tequila, triple sec, lime juice, and ginger beer. Stir to combine. Enjoy!

Stirring together a cocktail image
Add limes to a cocktail picture

tips for success

add heat. Want a little spicy kick? Throw a couple jalapeno slices in the bottom of the glass and muddle them with the tequila before assembling the rest of the cocktail.

serve right away. Since you are using ginger beer, be sure to serve this cocktail right away! If you want to partially prep this for a big batch, I’ve got details on how to do this below.

use copper mugs, if you want to. Moscow mules of any type are traditionally served in copper mugs! They keep your drink nice and cold, but it’s not a must in my book. Just use the glassware you have handy (and that’s clean! haha).

More tasty Moscow mule recipes to try: Jalapeño Mexican Mule | Irish Mule | Old Fashioned Moscow Mule | Pear Moscow Mule

Overhead image of cocktail with limes

what are Mexican mules made of?

A Mexican mule is made with tequila, lime juice, and ginger beer! It’s delightfully balanced on its own, but this particular version is a twist on that combination.

what makes it “margarita”?

Instead of just a splash of lime juice, I add more to really give you that refreshing tang. Plus I also add in some triple sec, which is typically found in margaritas. You get a kick of ginger, plus the tang of lime and a little citrus orange from the orange liqueur!

can I turn this into a batch cocktail?

Yes, you can! To serve 4, you’ll need 1 cup tequila, 1/2 cup triple sec, 3/4 cup lime juice, and 2 cups ginger beer. Multiply all this by two to serve 8 people!

Need some more inspiration for cocktails? Check out my cocktail recipes page!

Picture of margarita mule in glass

what to serve with a margarita mexican mule

This refreshing mexican mule can be served all year-round so the options for pairings are endless! I love to whip this up for cocktail hour, a happy hour with friends, or even a dinner party. Here’s what I recommend to pair with the drink:

how to store

If you want to make this ahead of time in a big batch, I recommend combining only the tequila, triple sec, and lime juice in a pitcher. Place this in the fridge along with ginger beer (still in the bottle/can).

When ready to serve, add ice to the pitcher and top with ginger beer. Give everything a final stir and enjoy!

Overhead image of mule in glass

Finally, if you make this margarita mexican mule, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

overhead image of margarita mexican mule

Margarita Mexican Mule

Yield: 1 cocktail
Prep Time: 2 minutes
Total Time: 2 minutes

A lime twist on the Mexican mule, it's the ultimate easy cocktail.

Ingredients

  • 2 oz tequila
  • 1 oz triple sec
  • 1 1/2 oz lime juice
  • 4 oz ginger beer

Instructions

  1. Fill a glass with ice.
  2. Add tequila, triple sec, lime juice, and ginger beer. Stir to combine and serve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

© Meghan Y.
Category: Booze

Monthly Slice

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Well, it’s been a minute since I have come in with a Monthly Slice hasn’t it? I can hardly believe that Labor Day weekend is coming up in a couple of days. Where did September come from?

We are currently in a whirlwind of packing, getting ready to move, and hoping that our new home will be done in time for us to move in before the holidays… Delays, delays and more delays… It’s been a wee bit stressful!

Other than the whirlwind of figuring out where we are going to live until our new home is done, we have been busy with Babycakes who is running, loves making silly noises, is obsessed with cars/trucks/anything with wheels, and loves to cuddle. He doesn’t seem to the notice the whirlwind of chaos happening around him and for that I am grateful. Let’s see how long that lasts, as the boxes begin to pile up and furniture starts to move out.

Be sure to scroll down for some Labor Day weekend inspiration!

song of the week

I’m in a very mellow mood this week, and one of my favorites is Decimal by Novo Amor.

foodie things

I still haven’t made the TikTok feta pasta but this spicy feta pasta variation is one I want to try!

Roasted garlic capers grilled cheese? Yes please!

How cool are these herb ice cubes? You all know I love herbs in my cocktails and this is a fun way to add them with an icy spin!

I am dying to try Nigerian chin chin! They look like such a yummy snack.

A lunch I’m craving – angs chicken wraps. My stomach is currently rumbling.

An easy dinner for this week – weeknight lemon chicken! I’m pair this with some roasted potatoes and green beans. YUM.

Who doesn’t love a panzanella salad? Perfect for end of summer meals!

fun things

Quizzes! Per usual… LOL which street food best matches your vibe? I got hot dogs and I’m kinda offended that I didn’t get tacos… Your royal love match, Disney edition. I got Prince Naveen! 

Our girl T-Swift is coming out with a new album… GAH.

Weekly horoscope right here! My favorite line from mine is to “lead with kindness and love”.

For anyone who gravitates to Home Goods as the seasons change (FALL DECOR EVERYWHERE!), this was a fun read.

inspirational things

As we pack up the house slowly, I’m trying to purge and figure out how I want to set up my desk in my new office! Love these desk essentials.

I’m also stalking all these gorgeous homes because I need inspiration for the rest of the house too!

Moving lightly through the world. This was a great read to start the day with.

And because we all need some escapism, here’s a Parisian holiday to swoon over.

most popular recipes in august

Chicken wings piled up on a plate

Crispy korean BBQ chicken wings

Summer cherry and lime cocktails

Vodka cherry limeade

Grandma's Lavender Cookies | cakenknife.com

Grandma’s lavender cookies

Hand holding jar of strawberry lemonade photo

Vodka strawberry lemonade

Side photo of cocktails in glasses picture

Limeade margaritas

fall decor

Since we are moving and going through all this insanity in the heart of my favorite season, my mind drifts to all the fall decor I wish I could buy this year…

This pillow for my office chair.

These adorable pumpkins (I love all the textures!) and these velvet pumpkins!

I love the color of these eucalyptus stems! I wish I could splurge on expensive flowers every week but that’s just not feasible LOL.

Also, all the throws like this small one and this textured knitter throw!

labor day eats

Bowl of tomatoes jalapenos onion and cilantro

Chunky salsa

Hand holding bbq grilled wing picture labor day

Bourbon peach grilled chicken wings

Salsa Jalapeño Crunch Burger on butcher block Image

Salsa jalapeno crunch burger

Overhead image of grilled burrata pizza labor day

Grilled burrata pizza

Image of brats on a sheet pan

Bbq glazed grilled brats with spicy peach bacon salsa

Peach blueberry galette with ice cream image

Peach blueberry galette

Pumpkin Spice Cheesecake Mousse

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Pumpkin Spice Cheesecake Mousse is a light, fluffy dessert full of fall flavor! The base is a cinnamon-infused graham cracker crust to give you a crunch with the creamy, tangy pumpkin spice mousse. Fresh whipped cream on top makes it the ultimate ending for any meal. Serves 6.

Image of a spoon with cheesecake mousse

about this pumpkin spice cheesecake mousse

You know what tradition I can always get behind? Pumpkin spice as soon as there is a mild chill in the air.

Yes, I might be a liiiiiiittle early on this, but I just couldn’t wait until next week to share it with you!

I mean, it’s a no-bake dessert with all the fall feels. Why wouldn’t you want to make this, even when the weather is a little warm outside?

This pumpkin spice cheesecake mousse is going to become your go-to throughout the fall season for whatever gathering you have coming up. Honestly, it’s easy enough to make for dessert during the week if you choose to treat yourself!

You can easily prep the cups of this no-bake pumpkin cheesecake mousse a day or two in advance to take the stress of dinner parties and even Thanksgiving! Every delicious bite gives you a little crunch from the cinnamon graham cracker crumble and a creamy tang from the pumpkin cheesecake mousse. The topping of whipped cream makes you feel like you are eating pumpkin pie!

Except better.

And a lot less work.

Glasses of mousse with fall spices image

ingredients

graham crackers – make sure that you use the brand you like to eat! If you want a recommendation, I always go for Honey Maid.

sugar – for this recipe, you’ll need granulated sugar for the crumble and confectioner’s sugar for the mousse.

butter – you will need unsalted butter for this recipe.

cinnamon – I add a bit of ground cinnamon to the crumble base layer for this recipe! It is a nice complement to the flavor of the mousse.

pumpkin pie spice – you can either buy this or make it at home! I personally buy it because it’s an easy shortcut for me, haha.

cream cheese – I recommend using full-fat but you can use low-fat if you prefer. Make sure you let it soften before using it in the recipe.

vanilla – I recommend a high-quality vanilla extract for all your recipes! My personal favorite is Nielsen Massey – their Madagascar Bourbon Pure Vanilla Extract is amazing.

pumpkin puree – make sure that you use pumpkin puree instead of pumpkin pie filling here! If you want to make your own, here’s a guide on how to make pumpkin puree.

whipped cream – homemade is always best! I make it by adding heavy whipping cream to the bowl of a stand mixer and mix on high speed until light and fluffy. Using store-bought will make the recipe too sweet and can throw off the flavor of the mousse.

this recipe’s must haves

For the crumble, you’ll need a food processor and a half sheet baking pan. Don’t forget the aluminum foil to line the pan!

A stand mixer or an electric handheld mixer with a large bowl are a must to make the elements for the mousse, including the whipped cream and the mousse itself. You will need to clean out the bowl of the mixer between making the whipped cream and the mousse.

You’ll need a large bowl from a set of metal mixing bowls and spatula to fold the mousse base and whipped cream together.

I used stemless wide-mouthed wine glasses for this recipe to serve them. I don’t have the link to the ones I used here, but these glasses are a great option as well.

Image of preparing mousse and crumble

here’s how to make pumpkin spice cheesecake mousse

make crumble

Add graham crackers to a food processor and process until they are fine crumbs. Add sugar, cinnamon, and butter, then pulse until the mixture comes together in small nuggets.

Dump the mixture onto a foil-lined baking sheet. Spread out, breaking up any large chunks with a spoon. Bake for 10 minutes, until golden brown. Set aside to cool to room temperature.

make mousse

Add cream cheese, confectioner’s sugar, vanilla, and pumpkin pie spice to the bowl of a stand mixer fitted with the paddle attachment. Beat until fluffy, about 3 to 5 minutes. Beat in pumpkin puree until combined.

Remove bowl from mixer and fold in whipped cream gently.

assemble

Add a layer of the crumble to the bottom of 6 dessert dishes or jars.

Top with equal amounts of the mousse. Smooth out the tops and wipe the edges with a paper towel for a cleaner presentation (I use wet paper towels!).

chill and decorate

Refrigerate for at least 2 hours before serving.

When ready to serve, you can sprinkle the tops with a little extra ground cinnamon, if desired.

Spoon taking a spoonful of mousse

tips for success

no time for the crumble? Totally understandable! Sometimes that’s a step that needs to be cut for time. Instead you can serve the mousse without this layer, or simply use chocolate fudge sauce on the bottom.

don’t over whip heavy cream. Keep beating until peaks form, but do not beat too much because it’ll end up turning into butter.

More tasty cheesecake-inspired recipes to try: Strawberry Cheesecake Mousse | Triple Berry Cheesecake | Pecan Pie Cheesecake | Mini No-Bake Pumpkin Spice Cheesecakes

Spoonful of cheesecake mousse image

can I freeze mousse?

Of course! To freeze the mousse, spoon it into an airtight, freezer-safe container. Freeze for up to 8 weeks. Thaw in the refrigerator until it can easily be spooned out and served.

Do not freeze the whipped cream, instead make it fresh to serve with the mousse when it’s thawed.

how long can I chill these for?

These cups can stay in the fridge for 1 to 2 days! That’s why it’s a fantastic make-ahead dessert option for any upcoming gathering you have.

Need some more inspiration for dessert? Check out my dessert recipes page!

Overhead image of glasses of cheesecake dessert

what to serve with strawberry cheesecake mousse

This creamy and flavorful mousse is such an easy recipe and it has so much flavor! It isn’t heavy for it can be served as a lovely ending to a hearty meal, because it has so much flavor but it isn’t as heavy as other mousse recipes out there.

For a hearty fall meal, think about keeping the pumpkin/squash theme going throughout! A spicy black bean chicken pumpkin enchilada bake, cheesy pumpkin gnocchi bake, or bacon butternut squash risotto with roasted chicken are delicious options.

how to store

Store assembled in the cups in the refrigerator for 1 to 2 days. All you have to do is cover them with plastic wrap.

If you would like to freeze the mousse, add it it an airtight container and freeze up to 8 weeks. Thaw it in the refrigerator until it can easily be spooned out. Make the fresh whipped cream when the mousse is thawed.

Overhead image of pumpkin cheesecake mousse in glasses

Finally, if you make this pumpkin spice cheesecake mousse, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Spoonful of pumpkin cheesecake mousse picture

Pumpkin Spice Cheesecake Mousse

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 2 hours
Total Time: 2 hours 25 minutes

Creamy, smooth and tangy, this pumpkin spice cheesecake mousse is a must for fall meals!

Ingredients

crumble

  • 1 sleeve graham crackers (9 total crackers)
  • 3 Tbsp sugar
  • 5 Tbsp unsalted butter, melted
  • 1/2 tsp ground cinnamon

mousse

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice
  • 1/3 cup pumpkin puree
  • 1 cup heavy whipping cream, whipped

Instructions

  1. Preheat the oven to 325˚F. Line a rimmed baking sheet with aluminum foil.
  2. In the bowl of a food processor, add graham crackers and process until fine crumbs. Add sugar, melted butter, and cinnamon for crumble, then pulse until the mixture comes together to form small nuggets.
  3. Dump the mixture onto the prepared baking sheet and bake for 10 minutes, until light golden brown. Set aside to cool completely.
  4. Add cream cheese, confectioners' sugar, vanilla extract, and pumpkin pie spice to the bowl of a stand mixer fitted with the paddle attachment. Beat until fluffy, about 3 to 5 minutes. Beat in pumpkin puree until incorporated. Gently fold in whipped cream with a spatula.
  5. Divide the crumble among 6 dessert dishes. Top with equal amounts of the mousse, spreading the top with the back of a spoon to even out. You can also pipe the mixture into the dishes if you prefer.
  6. Cover and refrigerate for at least 2 hours and up to 2 days.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

© Meghan Y.
Cuisine: Fall / Category: Dessert

Lemon Agave Margarita

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A Lemon Agave Margarita is a bright and citrusy take on the classic margarita, but without that pesky over-sweetened margarita mix. Made with fresh lemon juice and agave, this margarita is fresh and vibrant. Plus it can be rimmed with salt OR sugar, depending on your mood! Makes 2.

lemon margarita with sugar rim image

about this lemon agave margarita

I have to be honest with you… Margaritas used to be something that I totally hated…

I know, I knowwwwwwww, how could I possibly say a thing like that?! 

Honestly, it was because of one thing. Margarita mix. 

Little ol’ me who didn’t know any better, used to think all margaritas were made with margarita mix. You know that sour and sweet mix that tastes processed and doesn’t really capture the flavor of what a margarita SHOULD be. 

At the time, most of the margaritas you ordered out were, at least for the classic margaritas.

However, it took one bar up in chilly Breckenridge with my mom for me to take a gamble on what they called their “fresh” margarita.

The moment I tasted it, I realized what margaritas were really supposed to be about. It had fresh juice, a little raw sugar and tequila. That’s. It.

Note: this is an updated version of the original published on February 15, 2018. It has been added to with tips, tricks, and FAQs that have come up over the years! The recipe remains unchanged.

Overhead image of lemon agave margaritas

Ever since then, it’s been all about the fresh margaritas for me. I’ve actually come to crave them, particularly on those taco nights that I inevitably demand each week…

This margarita falls rights into that “fresh” category, but with a lemony twist instead of using lime juice. I love the brightness that the lemon brings to the tequila, and how the agave smooths it all out at the end of every sip.

It makes it so this margarita pairs with a salt OR sugar rim – which is ideal for me since I switch back and forth between wanting some sweet or salty!

Such an easy cocktail makes for a great margarita to serve up and parties, and the two rimming mixtures I’ve included in the recipe below will appeal to everyone, no matter if they prefer sugar or salt!

So let’s get this party started already, shall we?!

Lemon agave margarita in glass with ice

ingredients

lemons – you’ll need to grab a bunch of lemons for this recipe! Two margaritas require the juice from about two medium lemons, so keep that in mind if you are making more than two. You’ll also need the zest from the lemons, so be sure to remove that before juicing them.

tequila – I prefer using a blanco or silver tequila. My favorites are mid-range priced options like El Jimador or Dobel. You can use something more top shelf if you prefer like Patron.

agave – I like to use agave for the sweetener in this cocktail because it goes so well with the flavor of tequila. You can also use simple syrup if that’s what you have on hand!

orange bitters – the dash of bitters is a nice little bite for the margarita, and since most margaritas have some orange element in them traditionally, I like to use orange. You can also skip the bitters if you prefer!

sugar – just granulated sugar is all you need if you opt for a sugar rim on your margarita!

salt – if you opt for a salty rim for this margarita, I recommend using a coarse salt for the rimming mixture.

Overhead image of lemon cocktails with hand

this recipe’s must-haves

Since this cocktail is super simple to make, all you have to do is grab your cocktail shaker and jigger, you’ll be all set!

For the rimming mixtures, I like to mix them up in mixing bowls. Then you can use a rimming set to rim  your glasses, or simply use plates. I like the rimming set I linked here so you can rim your glasses in style. They also work great for a party so you can keep it all neat and tidy as you make more margaritas!

More tasty margarita recipes: Strawberry Margarita Mimosas | Limeade Margaritas | Strawberry Jalapeno Margarita | Smoky Jalapeno Margarita

Cocktail in cocktail shaker overhead photo
Rimming salt and sugar mixtures on plates
Pouring margarita into a glass of ice image

here’s how to make a lemon agave margarita

make rimming mix (sweet or salty!)

If you want to make a sweet rim, combine sugar and lemon zest in a small bowl. Stir to combine and add to a shallow bowl or rimmed plate.

If you want to make a salty rim, combine salt and lemon zest in a small bowl. Stir to combine and add to a shallow bowl or rimmed plate.

rim glass

To rim the glasses, rub the rims with a wedge of lemon. Rub the rim of the cocktail glasses through the pile of lemon rimming sugar or salt.

shake and strain

Add lemon juice, tequila, agave, and bitters to a shaker filled with ice. Shake well for 15 seconds.

Strain into rimmed glasses that have been filled with ice, dividing the mixture evenly between the two. Serve immediately.

what to serve with lemon agave margaritas?

Wondering what to serve with these zesty and boozy margaritas? Well, there are many MANY options to satisfy your palette in fun and festive ways!

Finally, if you make this lemon agave margarita, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Lemon agave margarita image

Lemon Agave Margarita

Yield: Makes 2 cocktails
Prep Time: 5 minutes
Total Time: 5 minutes

Bright and citrusy, with a touch of agave sweetness, makes this margarita a fresh take on the classic. No need to use margarita mix ever again!

Ingredients

Margarita

  • 3 oz fresh lemon juice
  • 5 oz silver tequila
  • 1 1/2 oz agave
  • dash orange bitters

Lemon Rimming Sugar

  • 1/3 cup sugar
  • 1 1/2 Tbsp fresh lemon zest
  • Lemon wedge

Lemon Rimming Salt

  • 1/3 cup sea salt
  • 1 1/2 Tbsp fresh lemon zest
  • Lemon wedges

Instructions

  1. To make the rimming sugar, combine sugar and lemon zest in a small bowl. Stir to combine. Add to a shallow bowl or small plate.
  2. To make the rimming salt, combine salt and lemon zest in a small bowl. Stir to combine. Add to a shallow bowl or small plate.
  3. Rub the rim of a cocktail glass with a wedge of lemon to wet it. Swirl the rim through a pile of lemon rimming sugar or lemon rimming salt.
  4. To make the cocktail, add lemon juice, tequila, agave and bitters to an ice-filled cocktail shaker. Shake well for 15 seconds.
  5. Add ice to your rimmed glasses. Strain the margarita into the glasses, dividing the cocktail evenly. Serve.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

© Meghan Y.
Cuisine: Cinco De Mayo / Category: Booze

BBQ Glazed Grilled Bratwurst with Spicy Peach Bacon Salsa

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BBQ Glazed Grilled Bratwurst with Spicy Peach Bacon Salsa is a simple recipe with big bold flavors that are ideal for celebrating the end of summer. The grilled brats have a sweet and savory glaze from the Head Country BBQ Sauce, which pairs perfectly with the smoky, spicy, and fruity salsa on top. Easy enough to make any night of the week, but totally wow-worthy for a party!

Head Country BBQ brats with peach salsa

Disclosure: This post was sponsored by Head Country Bar-B-Q. As always, all opinions are my own. Thank you for supporting the brands that support Cake ’n Knife.

about these bbq glazed grilled bratwursts

There’s something about BBQ and peaches that just go together, you know what I mean? I’ve made bourbon peach bbq sauce and bourbon peach bbq wings here before, but now it’s time to bring that peachy goodness to some grilled bratwurst.

The peach part of this recipe comes in the form of a spicy peach bacon salsa that really sets your taste buds on fire. There’s a nice level of heat from the jalapeño, sweetness from the ripe grilled peaches, and smokiness from hearty bacon. Combined with red onion, cilantro, lime juice, and some chili powder, it’s an easy grilled salsa that you’ll want to use on all your grilled brats!

But these aren’t just any grilled bratwurst… Instead of simply grilling them, I added a sticky glaze to them with my favorite BBQ sauce – Head Country Original BBQ Sauce!

I’ve always loved using Head Country BBQ Sauces, because they are truly packed with flavor. There’s this blend of spices that makes it so much more than other BBQ sauces on the market. Even the Original (the one that started it all for them) is a STANDOUT in my book. We go through it like crazy, and lately I’ve loved using it to glaze my brats.

You brush on the sauce in the last 5 minutes of cooking, making sure to get both sides, and the result is sticky, sweet, and full of flavor. You can add it to grilled bratwurst like I do here, but it’s also so good on wings, burgers, chicken, and more!

Let’s get into this recipe though, shall we?

Image of brats on a sheet pan

ingredients

Head Country Original BBQ Sauce – this is hands-down the best original BBQ sauce that I have tried (and you all know that I’ve tried a LOT). There’s a wonderful blend of sweet, savory, and a touch of spice that makes it ideal for any BBQ recipe you might whip up. I love the flavor it brings to the brats with its sticky glaze from the grill.

brats – you can choose whatever bratwurst you like for this recipe. I recommend avoid ones with big flavors as they might compete with the ingredients in the recipe.

buns – brioche buns are the best in my opinion!

peaches – be sure to pick the ripest peaches for the most flavor (see the bottom of this post for how to select them!)!

bacon – I used thick-cut bacon that is hickory-smoked for extra smoky flavor. Choose your favorite brand!

red onion – I used half a medium red onion for this recipe, but you can also use one small red onion.

jalapeño – if you like it spicy, leave the seeds in when you chop up the pepper! To tone down the heat in the salsa, seed the pepper before dicing it.

lime juice – fresh lime juice is best for the salsa, but you can also use store bought if that’s what you have on hand.

chili powder – either chili powder or ancho chili powder works in this recipe!

Photo of grilled bratwurst with head country bbq glaze

this recipe’s must haves

To start, you’ll want a good quality chef’s knife and cutting board because there’s a bit of chopping.

You’ll want to fire up your grill! I love using my Traeger grill because it grills, but also smokes and that’s a big bonus for me. Don’t forget the tongs too!

I like to use a silicone brush to brush the brats with the Head Country Original BBQ Sauce in the final minutes of cooking.

spicy bacon peach salsa ingredients in a bowl image
picture of spicy peach bacon salsa in bowl
spoonful of bacon peach salsa photo

here’s how to make a bbq glazed grilled bratwurst

grill brats and peaches

Grill the brats and peaches on a greased grill. For the peaches, cook them for 5 to 7 minutes, covered. Turn and cook for another 2 to 3 minutes.

Bratwurst usually takes about 15 to 20 minutes to cook through on the grill. Turn them frequently to prevent uneven cooking.

glaze brats

In the last 5 minutes of cooking, add Head Country BBQ Sauce with a silicone brush. Turn after a couple minutes to glaze the other side! Remove from heat.

make salsa

To make the salsa, I prefer to remove the peel from the cooked peaches as it tends to fall off when chopping anyway. However it’s up to you if you want to just leave it!

Combine all the salsa ingredients in a medium bowl, stirring to combine.

assemble

Add grilled bratwurst to brioche buns. Top with a couple spoonfuls of salsa, some shredded purple cabbage, and chopped cilantro. Serve!

Overhead image of brats with peach salsa on top

tips for success

use a thermometer in the right place. When checking the internal temperature of the brats with your meat thermometer, don’t stick it right through the middle and pierce the casing. Instead, insert the probe in the center of the brat through the end where the casing is already open!

alter the heat level. If you want to amp up the heat, leave the seeds of the jalapeño in to add to the salsa! It’s an easy way to make it more spicy if you like it that way.

More tasty things in buns for the grill: Bacon-Wrapped Bratwurst | Salsa Jalapeño Crunch Burger | Miso Glazed Sriracha Burgers | Crunch Cheeseburger Sliders

Grilled brats on sheet pan with peach salsa

how long do you cook brats on the grill?

Bratwurst usually takes about 15 to 20 minutes to cook on the grill, over medium-high heat. You should plan to flip them every 5 minutes to make sure they cook evenly. Once the internal temperature reaches 160˚F, you can remove them from the grill.

how do you tell when brats are done cooking?

Brats are done cooking once they’ve reached an internal temperature of 160˚F. To test this, do not simply insert the meat thermometer into the middle of the brat. This will break the casing and all those yummy juices will leak out!

Instead, insert your thermometer through the center of the brat at the end where the casing is already open slightly.

do you have to boil brats before grilling them?

No, you do not need to boil brats before grilling them. For grilled bratwurst, they can go straight on the grill. Boiling them actually takes flavor away from them!

do I need to peel the peaches after I grill them?

It’s up to you! I prefer it since the peel can come off when you chop the grilled peaches. However, if you are short on time, just skip that step!

Need some more inspiration for grilling? Check out my grilling recipes page!

Hand holding bbq grilled bratwurst with peach salsa

what to serve with bbq glazed grilled bratwurst

For sides, this dish is best with chips, fries, or even some grilled vegetables! The simpler items are best when it comes to pairing with a bold recipe like this one. You might be serving this for a party, so I’m listing my favorite libations and sweet treats to round out the whole experience below.

seasonal tip

To pick the ripest peaches, look for deep golden yellow peaches and avoid any that look too pale in color. They should be soft to the touch and should easily give when you squeeze them!

Peach salsa on grilled braturst photo

Finally, if you make this bbq glazed grilled bratwurst, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Image of brats on a sheet pan

BBQ Glazed Grilled Bratwurst with Spicy Peach Bacon Salsa

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

The grilled brats have a sweet and savory glaze which pairs perfectly with the smoky, spicy, and fruity salsa on top.

Ingredients

brats

grilled bacon peach salsa

  • 4 slices bacon, cooked and diced
  • 2 ripe peaches, pitted and cut in half
  • 1/2 red onion, diced
  • 1 jalapeno pepper, diced
  • 1 tsp lime juice
  • 1 Tbsp chopped cilantro
  • 1/2 tsp chili powder
  • Salt and pepper to taste

Instructions

  1. Preheat grill to medium-high heat. Lightly grease the grates with canola oil.
  2. Once hot, add brats and halved, pitted peaches to the grill.
  3. Grill peaches for 5 to 7 minutes, turn and cook another 2 to 3 minutes.
  4. Grill brats for 15 to 20 minutes, turning every 5 minutes to prevent uneven cooked, until cooked through. In the last 5 minutes, brush the brats with Head Country Original BBQ Sauce. Flip after 2 minutes and brush the other side.
  5. When the peaches are done cooking, peel them and roughly chop. Add to a bowl with the remaining ingredients for the salsa. Season with salt and pepper to taste.
  6. Serve brats in buns topped with peach bacon salsa, shredded purple cabbage, and a sprinkle of fresh cilantro.

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© Meghan Y.
Cuisine: Grilling / Category: Main Dish

Spicy Watermelon Margarita

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Please note this post contains affiliate links.

A Spicy Watermelon Margarita is the ultimate summer refreshment for happy hour! Made with fresh watermelon and jalapeño for a touch of subtle heat, you won’t be able to stop at just one. This recipe is easily scalable so you can make anywhere from 1 cocktail up to 8 cocktails!

about this spicy watermelon margarita

Watermelon is the ultimate summer refreshment, isn’t it? The sweetness, the juice dripping down your chin as you bite into a slice, the cold fruity flesh… It all screams sitting by the pool and cooling off on a hot summer day!

I wanted to capture that juicy refreshment in a cocktail, and my friends, this is the ultimate way to do that.

In every sip of this summer margarita, you get a big dose of watermelon fruitiness with a punch of tequila and a little touch of heat from some jalapeño.

I even added a chili salt rim that you can not only rim your cocktail glasses with, but you can also dip slices of watermelon in for a fun snack/garnish!

If you haven’t tried salt on watermelon yet, you just haven’t lived and the chili-salt combo takes it all to the next level of flavor!

Since you have to make your own watermelon juice for this recipe (don’t worry, it isn’t complicated!), you can either make yourself a cocktail and have enough to make more for a couple of days OR you can make enough for you and your friends!

It’s the best way to celebrate the last days of summer, sitting by the pool or on the patio, soaking up the sunshine!

ingredients

watermelon – I use a whole seedless watermelon for this recipe to get all the watermelon juice I possibly can! You don’t have to worry about pretty cuts, just remove the skin and chop up the flesh into piece that’ll fit in your blender or food processor. Pro Tip: Pick up an extra watermelon for snacking! It’s SO fun to dip wedges of watermelon in the chili-salt rim you make for the cocktail.

jalapeño – I leave my peppers whole and simply slice them to get just the right amount of heat. If you are more sensitive to heat, you can use just one slice per cocktail. If you like spice, use 2 to 3 slices per cocktail.

tequila – use a blanco or silver tequila for this recipe. I target a mid-range price point option like El Jimador or Dobel. You can use something more top shelf if you prefer like Patron.

lime – fresh lime juice is best, in my opinion! Just buy a bag of limes if you are making these for a party.

agave – the flavor that agave adds to this cocktail is SO good. You can also swap it out for honey or simple syrup, if you prefer.

salt – I like to use a finer salt for the rim since it’s getting mixed with chili powder. Just kosher salt will do!

chili powder – I like to use ancho chili powder because the flavor has a little extra smokiness. You can use your favorite chili powder!

this recipe’s must haves

To make the watermelon juice, you will need a blender, like a Vitamix, or food processor to break down the fruit into a puree. A fine mesh strainer also comes in handy to strain out the juice and separate the solids.

I picked up the coupe glasses you see here at IKEA, but you can use your favorite cocktail glass, whether that’s margarita glasses or rocks glasses.

To make the cocktails, you will need a cocktail shaker and cocktail strainer. Be sure to have your favorite jigger handy for accurate measurements!

cocktail must-haves

here’s how to make a spicy watermelon margarita

make watermelon juice

Add the chopped watermelon to a blender or food processor. Blend until smooth and strain through a fine mesh sieve to separate out the solids.

Set aside the liquid and discard the pulp.

make rimming mixture

On a small rimmed plate, stir together salt and chili powder. Run a lime wedge around the rim of your cocktail glass. Roll the wet rim in the chili-salt mixture until coated. Set aside.

make cocktail

Fill a cocktail shaker with ice. Add in watermelon juice, tequila, lime juice, agave, and jalapeño slice(s).

Secure the top and shake well, about 30 seconds.

strain and finish

Fill your prepared cocktail glass with crushed ice and strain cocktail into the glass. Garnish as desired and serve.

Overhead image watermelon margaritas in glasses

tips for success

chill your tequila. One of my top tips for margaritas? Chill you tequila in the fridge! It’ll make your drink nice and chilled.

make it in bulk. Hosting a gathering? To make these in bulk (and use up all the watermelon juice), you can make up to 8 at a time. I recommend making the cocktail in batches of 2 at a time (this will fit most cocktail shakers!). You’ll need 4 oz watermelon juice, 4 oz tequila, 2 oz lime juice, 1 oz agave nectar, and 2-4 jalapeño slices for 2 cocktails.

More tasty margarita recipes: Strawberry Basil Margarita | Strawberry Margarita Mimosa | Limeade Margaritas | Smoky Jalapeno Margarita

how long can I store the leftover watermelon juice?

The leftover watermelon juice will last in the refrigerator for up to 2 days. Be sure to store it in an airtight container!

can I make a spicy watermelon margarita without a cocktail shaker?

Of course you can! Not everyone owns a cocktail shaker, so if you don’t, you can still make this cocktail. You can use a mason jar just like a cocktail shaker! A protein shaker or sports water bottle works really well too – as long as you’ve cleaned it out well of course, haha.

Need some more inspiration for cocktail hour? Check out my cocktail recipes page!

what to serve with a spicy watermelon margarita

It’s hard not to celebrate with one of these spicy watermelon margaritas in your hand! It could be spicing up a Taco Tuesday, or perhaps you are hosting one last blowout before summer is over? Here’s some fun pairings to try out:

how to store

Leftover watermelon juice can be stored in an airtight container for up to 2 days in the refrigerator!

If you want, you can make a bulk batch of this cocktail ahead of time and keep it in an airtight container for up to 2 days! Just be sure to store it without the ice so it doesn’t get watered down.

Finally, if you make this spicy watermelon margarita, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Overhead image watermelon margaritas in glasses

Spicy Watermelon Margarita

Yield: Makes 1 cocktail (see notes for bulk)
Prep Time: 10 minutes
Total Time: 10 minutes

Refreshing, a little spicy, and full of summery flavor!

Ingredients

Chili-salt rim

  • 2 Tbsp kosher salt
  • 2 Tbsp ancho chili powder
  • Lime wedges

Margarita

  • 1 seedless watermelon, cubed (2 oz fresh watermelon juice per cocktail)
  • 2 oz 100% agave silver or blanco tequila
  • 1 oz fresh lime juice
  • 1/2 oz agave nectar (or simple syrup/honey)
  • 1 to 2 jalapeño slices
  • Optional garnish: watermelon wedges*, jalapeño slices

Instructions

  1. To make the rimming mixture, add salt and chili powder to a small rimmed plate. Mix together until combined. Rub the rim of a cocktail glass with a lime wedge and roll through the rimming mixture. Set aside.
  2. To make the watermelon juice, add watermelon to a blender or food processor. Blend until smooth then strain through a fine mesh sieve. Discard leftover solids.
  3. To make a margarita, fill a cocktail shaker with ice. Add 2 oz watermelon juice, tequila, lime juice, agave, and jalapeño slice(s). Shake well, about 30 seconds.
  4. Fill rimmed cocktail glass with crushed ice.
  5. Strain cocktail into prepared glass and garnish as desired. Serve.

Notes

Hosting a gathering? To make these in bulk (and use up all the watermelon juice), you can make up to 8 at a time. I recommend making the cocktail in batches of 2 at a time (this will fit most cocktail shakers!). You’ll need 4 oz watermelon juice, 4 oz tequila, 2 oz lime juice, 1 oz agave nectar, and 2-4 jalapeño slices for 2 cocktails.

Want a fun garnish? Dip the watermelon wedges in any leftover rimming chili-salt!

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

© Meghan Y.
Cuisine: Summer / Category: Booze

Peach Blueberry Galette

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A peach blueberry galette is a rustic fruit dessert that’s much easier to make than pie! The buttery free form crust gets folded over the juicy filling and then baked. Serve with vanilla ice cream for a real treat. Serves 6.

Overhead image of peach galette with blueberries

about this peach and blueberry galette

Peach season is officially here and it’s going to be gone just as fast as it came. Therefore I am devouring all the peaches I possibly can until they are out of season.

I love making galettes because they require minimal effort and also, minimal talents for making things look gorgeous. When it comes to sweets, I am definitely not the best at making them look gorgeous (for example, lattice tops for pies, frosting cakes, etc). But with a galette, all you have to do is make sure you press down those folds and don’t rip the dough.

Now that’s something I can do.

There’s nothing more amazing than a plateful of warm fruity peach and blueberry galette topped with a heaping scoop of vanilla bean gelato (Talenti is my fav – it’s too good, standing over the freezer at 1am shoveling spoonfuls in my mouth good). It’s my favorite way to end a really big meal! The peaches and blueberries pair so well and the crunch from the turbinado sugar on the crust gives you just the right amount of texture.

Of course, you can also eat this for breakfast… And lunch… and a mid-afternoon snack. All of which I may or may not have done over the past two days. Don’t judge, it’s seriously that good.

Note: this is an updated version of the original post published on August 14, 2015. The recipe remains the same but there is a lot more helpful information in the post now!

ingredients

flour – you will need all-purpose flour for this recipe, for the crust and also for the filling!

sugar – for this recipe, you will need granulated sugar, brown sugar (I use light, but you can use dark if that’s all you have on hand), and raw sugar (also called turbinado sugar).

salt – a pinch of salt in baking is a must to bring out all the flavors in the crust and the filling!

butter – I like to use unsalted butter for this recipe, but you can use salted butter if you desire. If you do use salted butter, be sure to omit the salt listed in the recipe.

ice water – when I start this recipe, I like to fill a bowl with water and ice to get the water extra cold. You can measure it out as you get into the recipe (just avoid adding ice cubes!).

peaches – get the ripest peaches you can for this recipe! I personally leave the peels on because I don’t mind them – plus peeling really ripe peaches is a major pain and time suck. Feel free to peel them before slicing if you prefer that!

blueberries – again, the ripest blueberries are the best. I do not recommend using frozen fruit for this recipe.

lemon – fresh lemon juice gives a nice hit of acid to balance out the sweetness of the dessert. Per usual, I’m going to recommend fresh, but you can also use bottled if it’s what you have on hand.

Slice of a fruit french dessert picture

this recipe’s must haves

To make the dough for this recipe, you can either make the dough in a food processor or in a large bowl from your set of mixing bowls.

For rolling out the dough, I like to use a marble rolling pin because it’s heavier and it also is cool so it doesn’t heat up the chilled dough before baking.

Use your chef’s knife and a cutting board to prep the peaches!

You will need a half sheet baking pan (make sure it’s rimmed!) and parchment paper for baking.

baking favorites

Galette dough in food processor picture
Galette dough wrapped in plastic wrap image

here’s how to make a peach blueberry galette

make dough

To make the dough, I prefer to use a food processor because it’s easier and less messy. Pulse the flour, salt and sugar together to mix. Add in chilled butter and pulse 8 to 10 times, until the mixture resembles coarse crumbs.

Turn the appliance on and add water one tablespoon at a time. The dough will come together and form a ball.

chill dough

Turn the dough out onto a clean surface and form into a disk. Wrap in plastic wrap tightly, then chill for 30 minutes.

make filling

While dough is chilling, toss peaches, blueberries, lemon juice, sugars, flour and salt until everything is evenly coated.

Peach and blueberry filling for galette image

assemble

Roll out the dough to 14-inch round and arrange the fruit in the center. Leave a border of about 1 1/2 to 2 inches.

Fold up the pastry over the filling, pleating the dough as you go and pressing to seal. Brush the edges with melted butter and sprinkle with turbinado (raw) sugar.

bake

Bake at 375˚F for 35 to 45 minutes until the dough is cooked through and a light golden brown. Cool for 15 minutes before serving.

Peach blueberry galette with ice cream image

tips for success

know the tips for a perfect dough. This dough recipe is as foolproof as it gets, but if you want more tips and tricks to the perfect dough, check out my how to make the perfect galette dough post.

pick the ripest fruit. Be sure to pick the ripest fruit to get the best flavor out of this summery dessert! I’ve got tips below on how to select the best peaches!

let rest before slicing. Let the galette rest when you remove it from the oven for about 15 minutes before slicing. This will allow the fruit juices to settle so everything doesn’t ooze out when you slice into it.

More tasty galette recipes: Blueberry Galette with Thyme Honey | Raspberry Blueberry and Strawberry Galette | Bourbon Caramel Apple Galette | Brandy Cherry Galette

Fresh summer fruit galette with peaches

what makes a galette a galette?

A galette is a French dessert! What makes this dessert a galette is the pastry base that is topped with either sweet or savory filling. The signature folded edges give it a rustic look that is just gorgeous!

do I have to use raw sugar on the crust?

Nope! Personally I like the added touch of sweetness and shimmer that it gives the crust, but you can skip it if you don’t have it readily available.

can I use frozen fruit?

Technically, yes. While you can use frozen fruit for this recipe, I recommend fresh because it’s going to taste so much better.

If you do use frozen fruit, be sure to thaw it completely and drain it before making the filling. I would even go so far as to pat the thawed fruit dry with paper towels to avoid the filling becoming too soggy.

Need some more inspiration for dessert? Check out my desserts recipe page!

Picture of holding slice of galette with fresh fruit

what to serve with a peach blueberry galette

All this galette needs is a topping of delicious vanilla ice cream or gelato, but you can even serve this without it. The summery fruit is just the right amount of sweetness and tartness to satisfy any sweetness!

how to store

This galette can be wrapped in aluminum foil and stored at room temperature for up to 2 days!

You can also freeze the galette by wrapping it in plastic wrap and placing in a freezer bag. Freeze for up to 2 months.

When ready to serve, let the galette come to room temperature first. Personally, I like to warm each slice in the microwave for about 15 seconds and topping it with ice cream! YUM.

seasonal tip

To pick the ripest peaches, look for deep golden yellow peaches and avoid any that look too pale in color. They should be soft to the touch and should easily give when you squeeze them!

Finally, if you make this peach blueberry galette, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Peach Blueberry Galette

Peach Blueberry Galette

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Additional Time: 30 minutes
Total Time: 1 hour 20 minutes

Packed with fresh peaches and blueberries, this galette is the ultimate summer dessert.

Ingredients

Crust

  • 1 1/2 cups flour
  • 1 1/2 tsp granulated sugar
  • 1/4 tsp salt
  • 8 Tbsp cold unsalted butter, cubed into 1/2” pieces
  • 1/3 cup ice water*

Filling

  • 4 large peaches, pitted, and thinly sliced
  • 12 oz fresh blueberries
  • Juice of ½ a lemon
  • 1 Tbsp granulated sugar
  • 2 Tbsp brown sugar
  • 1 1/2 Tbsp flour
  • Pinch of salt
  • 2 Tbsp melted butter
  • Turbinado sugar

Instructions

  1. Add flour, sugar, and salt to the bowl of a food processor.* Pulse a few times to mix. Add butter cubes and pulse about 8 to 10 times until the mixture resembles coarse crumbs. Turn the machine on and add in water, one tablespoon at a time. The dough should come together and form a ball. Dump out the dough onto a clean work surface and form into a 4-inch disk.
  2. Cover with plastic wrap tightly and chill in the fridge for at least 30 minutes, up to overnight.
  3. When ready to bake, preheat oven to 375˚F. Line a rimmed baking sheet with parchment paper.
  4. In a large bowl, combine sliced peaches, blueberries, lemon juice, sugars, flour and salt. Gently toss to coat the fruit evenly.
  5. Roll out the galette dough into a 14” round. Arrange the fruit in the center of the dough, leaving about a 1 to 2-inch edge of dough all the way around.
  6. Fold the pastry edge up and over the filling, pleating the dough in evenly spaced folds, pressing to seal as you work your way around. Brush the pastry border and edges with the melted butter. Sprinkle the edges generously with turbinado sugar.
  7. Bake for 35 to 45 minutes. Transfer the galette with the parchment paper onto a rack to cool for approximately 15 minutes before serving. Serve warm with vanilla gelato or ice cream.

Notes

*a note on the water, you may not need to use all of it if you live in a more humid area! Add the water 1 Tbsp at a time until the dough forms a ball. If you don't use all the water, that's ok!

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© Meghan Y.
Cuisine: Summer / Category: Cakes, Pies, & Tarts

Blackberry Mojito

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A Blackberry Mojito is how I’m kicking off all the spring things this year. The tart blackberries give this classic minty cocktail a refreshing, fruity twist that’s perfect for sippin’ on patios in the sun.

Blackberry cocktail with mint and fresh fruit

bout this blackberry mojito

Whenever berries are in season, I always find myself gravitating towards to blackberry.

I feel like it’s not the jock of the berries, like say strawberry (with the cheerleaders being the blueberries of course). However this dark berry has some of the sweetest flavor and this year, while Babycakes inhales them by the handful, I steal a few for myself and happy hour.

Note: this post has been updated from the original published on March 23, 2017. The recipe remains the same!

The day that I made this cocktail for the first time, the Man and I were spending our first spring in the townhome and I was secluding myself upstairs to avoid the siren song of the summer weather while I had to work.

I mean, these blackberry mojitos are SO patio drinking kind of drinks. The tart berries, the fresh mint, and the slight carbonation make it refreshing and oh-so flavorful. With blackberries being in season starting in June and running through October, you can make the most of all the warm afternoons with this simple combination!

Side photo of blackberry mojito

ingredients

blackberries – use fresh or frozen berries for this recipe! I recommend fresh always, but use what you have.

lime juice – fresh lime juice is best, in my opinion!

sugar – I like the flavor that raw sugar brings to the cocktail. If you can’t get your hands on it, you can also use granulated sugar!

mint leaves – obviously for a mojito, fresh mint is key! It gives the best flavor to the minty cocktail, and you can also use it for a gorgeous garnish with fresh berries.

white rum – this is the classic base for a mojito so I like to stick with it because it pairs well with the mint and berries. A mid-price range option is perfect for the mixed drink. My recommendations are Denizen Aged White Rum or Havana Club Añejo Blanc!

soda water – make sure that it’s unflavored so it doesn’t compete with the fresh flavors in the cocktail.

Overhead photo of blackberry cocktails

this recipe’s must haves

You don’t need too much to make a mojito since these cocktails are assembled right in the glass.

I like a big cocktail glass like highball glasses or even large double old fashioned glasses.

A jigger comes in handy for quick liquid measurements. To muddle together the blackberries and mint, you’ll need to have a muddler handy.

mojito favorites

Muddle blackberries with mint in a cocktail glass image
Pouring soda water into a cocktail

here’s how to make a blackberry mojito

muddle

Add blackberries, mint, sugar, and lime juice to a cocktail glass. Muddle the ingredients together in the bottom of the glass until the mint is gently bruised and the berries are broken down.

assemble

Pour in rum and give the mixture a stir. Fill the glass with ice (I personally love crushed ice, but any ice will do here!). Top with soda water before giving it a final stir.

Garnish with fresh blackberries and a sprig of mint.

Blackberry mojito photo with mint

tips for success

use fresh ingredients. While you can use frozen blackberries, when these berries are in season nothing beats fresh. In addition, you definitely need fresh mint and fresh lime juice really brightens up the whole mixture.

make your own soda water. If you don’t have a SodaStream and are a lover of all things bubbly, I HIGHLY recommend getting one. It’s well worth it because it saves you time, money, and also reduces the amount of aluminum in the world. It’s a win-win-win (which of course Michael Scott would love).

More refreshing blackberry cocktail recipes: Blackberry Sidecar | Blackberry Vodka Limeade | Blackberry Thyme Gin and Tonic | Sparkling Blackberry Vodka Lemonade

White rum cocktail with blackberries image

can I use a different berry?

If you don’t have blackberries on hand, no problem! You can easily use a couple of strawberries or some blueberries/raspberries. Heck, you could even do a combination to spice things up! For me, it’s about using what you have and if you have everything but the appropriate number of blackberries, do what makes the recipe work for you!

which is better for a mojito – white rum or dark rum?

While you can use either (check out my dirty mojito recipe for using dark rum!), white rum works the best in the classic and fruitier versions of the cocktail. Dark rums have deeper and bolder flavors whereas white rum is milder so it doesn’t cover the berry flavor.

Need some more inspiration for cocktail hour? Check out my booze recipe page!

Overhead blackberry mojito photo

what to serve with a blackberry mojito

Since this cocktail is bright, fresh, and a little fruity, you can pair it with so many summer favorites! I like to enjoy this drink with a few different recipes, depending on the mood:

And if you love all things blackberry, be sure to sneak a peek at my apple blackberry crumble… It’s super simple and can be made anytime of year with fresh or frozen blackberries!

seasonal tip

Blackberries are in season starting in mid-June through early October. When selecting your berries, choose ones that are glossy and deeply colored. Check for berries that may have been crushed, bruised, or have mold.

Finally, if you make this blackberry mojito, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Blackberry mojito photo with mint

Blackberry Mojito

Yield: 1 cocktail
Prep Time: 5 minutes

The tart blackberries give this classic minty cocktail a fruity boost of flavor to help you cool off!

Ingredients

  • 5 blackberries
  • 1 oz lime juice
  • 1 tsp raw sugar
  • 7-8 mint leaves
  • 2 oz white rum
  • Soda water
  • Ice

Instructions

  1. In a tall glass, muddle blackberries with mint leaves, sugar and lime juice.
  2. Add rum. Stir.
  3. Fill glass with ice.
  4. Top with soda water. Stir to combine.
  5. Garnish with mint leaves and extra blackberries as desired.

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© Meghan Y.
Category: Booze

Grilled Burrata Pizza

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Grilled Burrata Pizza is a fresh take on grilled pizza for your summer evening! Pizza dough is topped with tomato sauce, mozzarella, crispy fried prosciutto, tangy sun-dried tomatoes, fresh basil, and of course soft and creamy burrata. Time to fire up that grill!

Overhead image of grilled burrata pizza

about this grilled burrata pizza

This is my new favorite pizza. Period.

Burrata is one of my favorite things to eat, but I have to say, when it’s put on top of pizza fresh off the grill… It goes to a whole new level of deliciousness!

This pizza is actually a take on a prosciutto pizza the Man and I ate while we were on Burano island in Italy.

Please please please go there if you ever find yourself in Venice because it is AMAZING. Colorful buildings lining the canal, amazing pizza, and an easy boat ride (plus you can visit all the other islands in the area!).

The pizza had plenty of prosciutto on it and I thought, what if this prosciutto was crispy? Wouldn’t that be a killer texture to add?!

Thus the evolution of this pizza recipe began and it all ended with the topping of creamy burrata. There’s just nothing better.

Grilled burrata pizza image on parchment

so, what is burrata?

Burrata is a soft white Italian cheese made from mozzarella and cream. The outer casing is solid cheese while the inside contains stracciatella and cream giving it a soft texture. It has more flavor than regular mozzarella and the texture is seriously life-changing.

You may have seen it used with salads or served as an appetizer, but it’s also fantastic for adding to pizza, stirring into pasta, and more.

ingredients

pizza dough – you can make your own (my garlic agave pizza crust is always a favorite!) or you can buy it at the store! I prefer to avoid the pizza dough you find by the canned biscuits and cinnamon rolls because it’s not very flavorful and doesn’t have the best texture. I recommend finding the fresh pizza dough, usually in the deli area, at Kroger, Whole Foods, Trader Joe’s and more.

sauce – I love using Rao’s marinara sauce if I can! I know it’s a higher price point but the flavor is well worth it. You can also use your favorite brand’s tomato sauce. Another option is to make your own!

cheese – I use a thin layer of shredded mozzarella cheese as the base for the pizza, then top it off with burrata. The pizza is such a delicious combination of cheeses, especially with the additional toppings I like to add.

sun-dried tomatoes – buy the ones that are pre-sliced or buy them whole and slice them up yourself! I love the tang that it adds to the savory pizza.

basil – use fresh basil leaves here! You can chop it or just tear the leaves up with your hands if you choose.

prosciutto – tender prosciutto brings the salt element to the party!

Image of cheese on pizza with fresh basil

this recipe’s must haves

For this recipe, the tools required are pretty darn simple! First, you will obviously need a grill (I am personally a big fan of my Traeger grill!). If you are using Traeger, I just use Traeger grill signature pellets!

You will also need a pizza stone and a pizza cutter for the pizza itself.

Finally, to fry up the prosciutto, I use my favorite nonstick skillet!

grilling favorites

assembling pizza with sun-dried tomatoes image
topping pizza with burrata cheese image
Finished grilled pizza image

here’s how to make grilled burrata pizza

assemble pizza

Start by preheating the grill to high heat. You want to get it really hot – we’re talking 450˚F to 550˚F, as high as your grill will go! Before you preheat the oven, be sure to add a pizza stone to it so it can preheat at well, if you are using one.

Stretch the dough into the desired shape. Dust the bottom lightly with flour.

Top the dough with a thin layer of tomato sauce and mozzarella cheese, leaving about an inch around the edge for the crust.

grill

Add the pizza dough using a pizza peel or a parchment paper lined baking sheet to transfer to the grill. Grill for about 5 to 10 minutes, until the crust is browned and cheese is melted. Be sure to monitor the pizza so the bottom doesn’t burn.

fry prosciutto

While the pizza is cooking, add prosciutto in strips to a skillet over medium-high heat. Flip after about 1 minute or so, and continue to cook until crispy, about another minute or so. Remove and set aside.

finish

Once pizza is done, remove from grill to serving plate or cutting board. Top with fried prosciutto pieces, sun-dried tomatoes, dollops of soft burrata, and basil. Slice and serve warm.

Final image of grilled pizza with fresh basil

tips for success

preheat the grill. Don’t just get the grill hot, let it stay at that temp for 10 to 15 minutes to get it super hot. You can grill the dough directly on the grates or you can use a pizza stone if you have one (which is my personal preference!).

use pre-made dough. I love a shortcut and pre-made pizza dough is my favorite way to make things easy! My tip is to not buy the packaged stuff made by big brands, grab the fresh stuff made by the store (easily found at Kroger shops, Whole Foods, Sprouts Farmers Market, and more).

More tasty pizza recipes to try: Salsa Verde Chorizo Pizza | Pesto Greens Pizza | Last Minute Grilled Pizza Bar Party | Buffalo Chicken Pizza

Slices of grilled burrata pizza image

can I use the oven?

Of course! If you don’t have a grill, you can crank your oven to 500˚F and bake the pizza in there! Be sure to use a pizza stone if you use the oven and preheat it as the instructions read below for the grill. You do not want to place the dough straight on the oven rack like you would with the grill.

can I make it vegetarian?

Yes, skip the prosciutto if you want! If you do this, I recommend a light sprinkle of flaky salt on top for the addition of salt that you’ll miss from the meat.

Need some more inspiration for grilling? Check out my grilling recipes page!

what to serve with grilled burrata pizza

This pizza is so savory and rich, it screams for pairings that are lighter and brighter so you aren’t getting weighed down by everything on your plate.

how to store

Let cooked pizza to cool completely. Place in an airtight container in the refrigerator for up to 3 days.

To reheat, simply place leftover slices on a microwave-safe plate and reheat in the microwave until warmed through.

Finally, if you make this grilled burrata pizza, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Grilled burrata pizza image on parchment

Grilled Burrata Pizza

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Crispy dough is topped with sauce, crispy prosciutto, creamy burrata, sun-dried tomatoes, and fresh basil!

Ingredients

  • 1 lb pizza dough, homemade or store-bought
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella
  • 1/3 cup sliced sun-dried tomatoes, drained
  • 5 to 8 fresh basil leaves
  • 6 slices prosciutto, torn into strips
  • 1-2 balls of burrata

Instructions

    1. Place a pizza stone on the grill and preheat over medium-high heat (about 550˚F).
    2. Stretch dough into desired shape. Place it on a pizza peel dusted with cornmeal if you have one for easy transfer.
    3. Place a thin layer of tomato sauce and mozzarella onto the top of the pizza.
    4. Grill for about 5 to 7 minutes, or until the crust is browned and cheese is melted (be sure to monitor the bottom of the pizza, it can burn quickly)
    5. While the pizza is cooking, heat a medium nonstick skillet over medium-high heat. Add prosciutto strips to the pan and cook for about 2 to 3 minutes flipping halfway through, until crispy.
    6. Top with fried prosciutto, basil sun-dried tomatoes and burrata. Serve immediately.

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