 This is the cheesecakes of all cheesecake - Pumpkin!! Not only is this our favorite cheesecake recipe ever, but it's complete with the most flavorful, perfectly spiced crust and dollop of cinnamon whipped cream. We wait all year to make this, and then make it for three months straight (insert naughty face emoji). Hello fall/holiday/everything pumpkin season! Ingredients: Crust 8 oz gingersnap cookies 1/4 cup roughly chopped pecans 3 Tbsp butter, melted 1 Tbsp granulated sugar Pinch of salt Filling 3 (8oz) packages of cream cheese, softened 1 (15oz) can pumpkin puree, about (1 ½ cups) ¼ cup heavy cream 3 large eggs 1 ¼ cup granulated sugar 1 tsp vanilla bean paste (or vanilla extract) 1 tsp ground cinnamon ½ tsp ground nutmeg ¼ tsp ground cloves ¼ tsp ground ginger Cinnamon Whipped Cream 1 cup heavy cream ¼ cup granulated sugar 1 tsp vanilla extract ¼ tsp cinnamon Instructions: For the crust: In a food processor, pulse together the cookies and pecans until ground fine. Add butter, sugar and salt, and mix until combined. Transfer into a 9-inch spring form pan pressing down firmly. Chill crust for 30 minutes, and begin to prepare the filling. For the filling: Preheat oven to 350 degrees. Place one rack in the middle of the oven, and one rack on the bottom. Fill a 13x9 metal roasting pan with water going 1 1/2 inch up the side. Place the pan on the bottom rack to create steam while baking. Beat cream cheese for 1-2 minutes or until soft. Add pumpkin puree and heavy cream; mix well until combined. Add eggs one at a time, stopping to scrape the sides of the bowl as needed. Reduce speed to low and add in sugar, vanilla, cinnamon, nutmeg, cloves, and ginger. Mix well until smooth and all ingredients are incorporated. Pour filling into the pan over the prepared crust. Place cheesecake in the middle rack of oven and bake for approximately 60 minutes - 70 minutes, or until the cheesecake is set, but still a slight jiggle in the center. Be careful not to over-bake! The center should spring back to the touch but will still be jello-jiggly. Turn the oven off, open the door very slightly, and let the cheesecake sit for 15 minutes. Remove from oven and allow to cool before refrigerating. Chill for at least 3-4 hours. For the whipped cream: Place heavy cream, sugar, vanilla, and cinnamon in the bowl. Using an electric mixer, whisk until stiff peaks form. Store in refrigerator until ready to use.   We wait all year for that first bite of fall, and this recipe was well worth the wait! This beauty won first place by Stefanie Lourenco in our pumpkin recipe contest. Its all the things we long for in a dessert - sticky, gooey, sweet, perfectly spiced. It's also incredibly simple to throw together with an easy way to make caramel. We just love everything about it, and hope you do too. Happy Fall, Y'all! Ingredients: 2 cups half and half 1 15oz can pure pumpkin 1 cup (packed), plus 2 Tbsp dark brown sugar 2 large eggs 1 1/2 tsp pumpkin pie spice 1 1/2 tsp ground cinnamon 1 1/2 tsp vanilla extract 10 cups 1/2 inch cubes egg bread or raisin egg bread (about 15 oz) whipped cream, for serving Caramel Sauce 1 1/4 cups (packed) dark brown sugar 1/2 cup (1 stick) salted butter 1/2 cup heavy cream Instructions: Preheat oven to 350 degrees. In a large bowl whisk together half and half, pumpkin, dark brown sugar, eggs, spices, and vanilla extract. Fold in bread cubes. Transfer mixture to a 11 x7 baking dish and let stand for 15 minutes. Bake until tester in center comes out clean, about 30-35 minutes. Meanwhile prepare the caramel by whisking brown sugar and butter in a heavy medium saucepan over medium heat until the butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes. Serve warm with caramel sauce and whipped cream.   The perfect ending to summer! We typically don't get fussy over our mixed drinks, but this is one we really love. It's simple and great for a lighter cocktail (we use diet ginger beer, shhhhhhh). All of the ingredients get married together in one large pitcher making it easy to share with a group. Sip, repeat, and enjoy!
Ingredients: 1 1/2 cup small assorted melon balls (cantaloupe, watermelon, and honeydew) , plus more for garnish 8 mint leaves, plus more for garnish 24 oz ginger beer, chilled 2 bottles dry sparkling wine, chilled limes for serving Instructions: In a large heavy duty glass jar, muddle the melons and mint together to release all the juices. Transfer to a large pitcher. Pour in chilled ginger beer and sparkling wine. Divide into glasses and serve with melon ball skewers, lime slice, and fresh mint. Keep chilled. Enjoy!  Our love for chocolate knows no bounds, and when miso is added it gives a depth of flavor that is simply indescribable! We use black miso here, which is a more concentrated flavor. You can use any type of miso, but you may have to adjust the measurements up slightly. Don't be afraid to give it a try - you will not be disappointed!
Ingredients: 2 Tbsp black miso paste 14 oz can sweetened condensed milk 2 cups chopped dark chocolate, 70% Instructions: Line a 2-quart pan with parchment paper that covers 1 inch up the sides of the pan. Place miso in a large bowl and using the back of a fork break miso up to soften the paste. Add sweetened condensed milk to the bowl and continue mix incorporating the miso into the condensed milk (a few tiny clumps are ok, but be sure to incorporate most of the miso). Melt the chocolate in a heat-proof bowl over a pot with boiling water. Alternatively, you can microwave the chocolate in 30 second intervals. Pour the sweetened condensed milk into the melted chocolate immediately, whisking until combined. Transfer mixture to lined pan and chill in fridge until set, about 45 minutes. Cut into squares.  This is exactly what friends are for - banana pudding. There's no dessert that gets Annie as excited as Nat's banana pudding. If you don't have a friend making it for you, the good news is it's easy to make yourself! We also love how it gives you all the feelings of comfort with classic vanilla wafer cookies. We like to keep it on the rustic side and throw all of the ingredients in a glass dish in no particular order (we eat it way too fast to spend too much time making it pretty!). Grab a spoon, grab a friend, and dig in!
Ingredients: Makes 6 individual servings 30 vanilla wafer cookies *2 large bananas, sliced For the pudding: 1/2 cup sugar 1/2 heavy cream 1/4 cup cornstarch pinch of salt 5 egg yolks 2 cups whole milk 2 tsp vanilla bean paste (or vanilla extract) 2 Tbsp unsalted butter For the whipped cream: 1 cup heavy cream 2 Tbsp sugar 1 tsp vanilla bean paste (or vanilla extract) Instructions: For the pudding: Whisk together sugar, cream, cornstarch and salt in a medium saucepan. In a separate bowl, combine egg yolks and milk, and whisk together. Over medium heat, gradually whisk the milk and egg mixture into the cornstarch mixture. Continue to cook over medium heat, whisking constantly, until thickens (about 7-10 minutes). Mixture will become very thick quickly. You want the texture to be similar to pudding. Remove from heat and whisk in vanilla and butter. Strain through a fine mesh strainer to get rid of any lumps, if desired. Allow to cool. For the whipped cream: Add heavy cream, sugar, and vanilla to the bowl of an electric mixer. Turn mixer on to medium for one minute, then increase speed to high. Whip cream until stiff peaks form, about 2-3 minutes. For assembly: In 6 glass individual serving dishes, alternate layers of pudding, banana slices, whipped cream, and 4 vanilla wafer cookies. Crumble up the remaining vanilla wafter cookies and sprinkle on top with a dollop of whipped cream. Place in the refrigerator prior to serving. *If you aren't serving these right away squeeze lemon juice over bananas to prevent browning.  Crab boils can look intimidating, but they are really quite simple. The key is TIMING! To make sure your corn and potatoes are cooked though, and your seafood is not overcooked. Here we've used pre-cooked snow crab legs to make it even easier, but we've also included a time chart for other fresh seafood if you want to add some variety to your boil!
Lobster: 12-15 minutes Clams: 5-10 minutes Mussels: 7-10 minutes Shrimp: 2-3 minutes Ingredients Serves 4-6 1 quart water 2 cups white wine (or sub water if desired) 6-8 garlic cloves, smashed 2 onions, peeled and quartered 2 lemons, halved 3 Tbsp crab boil spice (such as zatarains or old bay) 1 bay leaf 2 sprigs fresh thyme 1 Tbsp kosher salt 1 lb baby red potatoes (1 inch, or cut potatoes into 1-inch cubes) 4 ears of corn, shucked and halved 10 oz cooked andouille sausage, cut into rounds 6 snow crab clusters, pre-cooked 4 oz salted butter melted, for serving In a large stock pot bring water, wine, garlic, onions, lemons, crab boil spice, bay leaf, thyme, and salt to a boil. (If you have a burner on the side of your grill this is a great place to do a boil.) Reduce heat to medium and add potatoes. Cook potatoes for 5 minutes then add halved corn and sausage. Cook for an additional 3 minutes then add snow crab clusters. Cook for an additional 6-8 minutes or until crab is heated all the way through. Strain and dump into a large serving platter, or right onto a newspaper covered table. Serve with melted butter and extra lemon.  We are officially obsessed with these little pockets of buttery, cheesy, biscuits laced with sweet caramelized onions. Everyone in our families go crazy for these scones! Perfect for a weekend cookout, but equally satisfying for a breakfast-for-dinner meal through the week. Or just for breakfast. Or a snack. And a snack? Ok, all of the above.
Ingredients 2 1/2 cups all-purpose flour 1 Tbsp baking powder 1 Tbsp sugar 1 Tbsp corse or kosher salt 1/4 tsp baking soda 1/2 cup (1 stick) very cold unsalted butter, cut into small pieces 4 oz gruyere cheese, cut into small cubes leaves from 1 thyme sprig 1/2 cup heavy cream, plus 2 Tbsp caramelized onions, recipe below Caramelized Onions 2 small sweet onions 2 Tbsp butter pinch of kosher salt Trim the tip and root from the onions, cut in half and remove the skins. Slice the onion from root to stem into a thin slice. In a large skillet over medium heat, melt 1 tablespoon butter. Add the onions, and a generous pinch of salt, and reduce heat to low. Continue to cook the onions on low, stirring occasionally, until they’re deep brown. This will take about 30-40 minutes. You don't want the onions to get too dark too quick, so splash a spoonful of water into the pan to prevent burning, if they begin to get dark brown. You want a deep golden brown color at the end. Times vary depending on the pan and stove you're using, but real caramelized onions typically take at least 30 minutes and most of the time up to 45 minutes. For the scones: Place flour, baking powder, sugar, salt, and baking soda in the bowl of a food processor and pulse to combine. Add butter into flour mixture and pulse, about 5 or 6 times, or until butter becomes the size of peas. Add the cheese, thyme, and buttermilk and pulse just until the mixture combines. Add caramelized onions and give one or two additional pulses. Mixture should be a little shaggy, but will come together when you press with your fingers. Add 1 Tbsp buttermilk at a time if mixture is too dry. Turn mixture over onto a sheet pan lined with parchment paper or a silicone mat. Pat dough into 1 inch thick rectangle, and transfer to the freezer. Allow to chill for at least 30 minutes. Cut the dough lengthwise into 1 inch strips, then 1 inch crosswise to create squares. Cut each shape diagonally to make triangles. Pull triangles apart just slightly and place tray back into freezer. Chill for at least 30 minutes or until ready to bake. Preheat oven to 400 degrees. Place baking tray in middle or top rack of oven. Bake for 12-15 minutes or until golden brown. Serve warm slathered with butter, if desired!  Three things make the pefefct lobster roll: fresh Maine lobster meat, a warm toasted roll, and tarragon. If you’re a lobster roll purest you may disagree with the last one, but what’s life without a little added pizzaz?
3 1 ¼ pound live lobster 2 Tbsp fresh lemon juice 3 Tbsp mayonnaise 1 tsp chopped fresh tarragon Salt and pepper 6 New England style split-top buns 2 Tbsp butter, softened Pour water into a large stock pot 1 inch up the sides, salt generously and bring to a boil. Add lobsters and cover. Cook for 10 minutes or until lobsters are bright red. Remove from pot and allow to cool before handling. With a seafood cracker, crack open claws and tail. Pick meat and roughly chop tail meat. Mix lobster with lemon juice, mayonnaise, and tarragon. Season with salt and pepper, to taste. Meanwhile spread butter onto rolls and heat a large skillet over med heat. Cook on both sides until golden brown; fill with lobster.  We're not going to be shy when we tell you we eat this avocado salsa with a spoon. So, darn good and is the perfect accompaniment to flavorful, cheesy beef nachos!
If you don't like spice you can easily leave out the chipotle sauce and jalapeños. But if you're like us and you prefer a little kick to your fiesta, this will be your jam as is. INGREDIENTS: (If you don’t like spicy, you can substitute reduce the chipotle in adobe to 2 tsp (or eliminate all together) and increase the smoked paprika to 2 tsp) 1 bag tortilla chips of choice 1 lb ground beef 1 Tbsp olive oil ½ small onion, diced 2 garlic cloves 1 tsp cumin 1 tsp smoked paprika 2 tsp chili powder 1 8oz can tomato sauce 1 Tbsp sauce from can chipotle in adobe (or more if you like it spicy) Salt and pepper 1 Tbsp chopped cilantro 3 cups shredded Monterey Jack or Pepper Jack cheese Avocado Salsa, see below Optional: jalapenos In a large pan on med-low sweat onions in olive oil until translucent, about 5-7 minutes. Add garlic and cook one minute longer. Add ground beef to pan and turn heat up to medium-high. Cook until browned. Drain excess fat if needed. Add cumin, smoked paprika, chili powder to beef and cook for 1-2 minutes longer. Stir in tomato sauce and chipotle sauce. Allow flavors to come together by simmering on low for an additional 5 minutes. Season well with salt and pepper, and stir in cilantro. Avocado Salsa 2 ripe avocados, diced 12 cherry tomatoes, quartered 1/4 cup diced red onion 1/3 cup chopped cilantro 1 lime, squeezed (more if needed) 1 garlic clove, minced ½ tsp cumin Salt and pepper Combine all ingredients in a large bowl and add salt and pepper to taste. Preheat oven to 350. Assemble the nachos by spreading half out on a large baking tray lined with foil. Cover with half the cheese evenly, and top with half chipotle beef. Repeat with the remaining chips, cheese, and beef. Bake for 10 minutes or until all the cheese is melted through the layers. Top with avocado salsa and jalapenos, if desired.  We know Easter will be a little different this year, but that won't keep us from doing what we do best - celebrating with a table full of our favorite comfort foods. Of course not to exclude the most satisfying comfort food of all - Mac and Cheese! This year we're taking it to the next level with the addition of @hatfieldmeats sweet Italian sausage, and whoa - this gets us excited! We teamed up with @hatfieldmeats and @thefeedfeed to bring you a ridiculously creamy recipe, so rich and flavorful with the sausage - the whole family is going to love it. And the best part of all? Hatfield is committed to sustaining American family farms. No hormones or steroids are ever added, and the animals are raised without growth promotants. We can't wait for you to try this one! INGREDIENTS: Prep Time: 15 minutes Cook Time: 25 minutes Serves 8 1 lb medium shells, cooked al dente 1 lb Hatfield Sweet Italian Sausage 4 Tbsp unsalted butter 4 Tbsp flour 4 cups whole milk 16 oz fontina, shredded 8 oz sharp provolone, shredded 1/2 cup grated parmesan cheese, plus more for serving Kosher salt and pepper, to taste INSTRUCTIONS: Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside. Meanwhile, add Hatfield Sweet Italian Sausage to a large pan and cook over medium-high heat until golden brown, about 5-7 minutes. Prepare the sauce by melting butter over med-low in a large saucepan. Whisk in flour and cook for 2-3 minutes. Slowly add milk while whisking continuously until the mixture is completely smooth. Bring milk mixture to a simmer, stirring occasionally until the sauce begins to thicken (careful not to boil sauce), about 7-10 minutes. Remove from heat and slowly whisk in the cheeses, one handful at a time. Whisk in the grated parmesan, and season with kosher salt and pepper. Stir in the cooked Hatfield Sweet Italian Sausage, sprinkle with more grated parmesan, and serve immediately.  |
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