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Recipes

Rosemary Spiced Roasted Nuts for the Holidays

by Jessica Vogl November 17, 2021

There is something about rosemary spiced roasted nuts that just feels like the holidays! Also, you know how they say to bake cinnamon rolls, or have tricks for things to make your house smell great when you’re trying to sell? I’m pretty sure these nuts are that thing for me — the absolute best smell and I want to live in whatever house smells like them!

Not only are these delicious, but they come together very easily, and are great for snacking or to add to a charcuterie board. They’re also great for shipping, so if you are shipping treats for the holidays, this is one to add to the list!

As always, I do include a few affiliate links in this post for products I truly use and love. This just means that if you make a purchase after clicking one of those links, I’ll earn a little money (at no cost to you) to keep the kitchen up and running, which I promise to use to create more fun content like this! One of those affiliates is with Amazon, which requires a very clear disclosure: as an Amazon Associate, I earn from qualifying purchases. If you have any questions about affiliates, please reach out!

Ingredients for Rosemary Spiced Roasted Nuts

What you need to get started

This is the best kind of recipe, where you can really do a bit of a “clean out the pantry” and use whatever nuts you have on hand. As far as ingredients, you will need:

Mixed nuts: I like to use cashews, pecans and almonds, but you could do this with almonst any combination of nuts (or use all one kind!)
Rosemary: my favorite herb of all time! I highly recommend rosemary for this recipe, but you could also add in a little thyme, or another herb of your choice!
Brown sugar: this gives a sweet balance to the spicy kick
Cayenne pepper: the spicy kick we were talking about!
Olive oil: this is the fat that holds this all together!
And a little salt and pepper

You don’t need any special equipment other than a mixing bowl and a rimmed baking sheet (I’m a big fan of these Cuisinart baking sheets).

Closeup of Rosemary Spiced Roasted Nuts in a bowl

Rosemary Spiced Roasted Nuts on a baking sheet

Rosemary Spiced Roasted Nuts FAQ

Can I use a different mix of nuts?

Yes, definitely! You could also use just one kind of nut for the whole recipe.

Can I change the herbs?

I highly recommend the rosemary, but if you have another herb you’d like to add (like thyme), go for it!

How should I store these nuts?

If you can resist eating them all right away, store them in an airtight container at room temperature. Your pantry is a perfect place!

What if I don’t like spicy things?

You can modify the amount of cayenne pepper to make them more or less spicy to suit your taste.

How can I ship these?

I’m working on a whole post about shipping treats for the holidays, but these are a great addition. I like to package mine in a small plastic bag before adding to the package. A small jar would also work well. These roasted nuts are sturdy and hold up well while shipping, and taste just as good a few days later!

Below is my recipe for Rosemary Spiced Roasted Nuts — I hope you love them! Let me know what you think in the comments!

Rosemary Spiced Roasted Nuts

An easy recipe for a declious treat at the holidays!

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Appetizer, Snack

Servings 16 servings

Ingredients

1 lb. mixed nuts
1 Tablespoon olive oil
3 Tablespoons fresh rosemary chopped
1 Tablespoon brown sugar
1 teaspoon salt
¾ teaspoon cayenne pepper
¼ teaspoon black pepper ground
flaky sea salt for topping

Instructions

Preheat oven to 350°F.
In a large mixing bowl, combine nuts, olive oil, rosemary, salt, cayenne pepper, and black pepper. Stir until combined and nuts are evenly coated.
Spread nuts on a large, rimmed baking sheet. Bake for 15-20 minutes, stirring halfway.
Remove from oven and sprinkle with flaky sea salt. Let cool and enjoy!

Keyword nuts, roasted nuts, rosemary

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Recipes Side Dishes Vegetables

Roasted Delicata Squash with Balsamic and Pomegranate Seeds

by Jessica Vogl November 10, 2021

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It’s that time of year when we’re starting to think about all the best of Fall side dishes! Whether you’re planning for holiday meals (Thanksgiving is just around the corner!) or wanting to cook with the latest in-season produce, this roasted delicata squash with balsamic and pomegranate seeds has you covered! And as always, this is a dairy-free recipe!

Closeup of Roasted Delicata Squash with Balsamic and Pomegranate Seeds

What is delicata squash?

Totally a fair question. Delicata squash is a winter squash with a delicate rind (as the name suggests) — no need to peel and you can eat it!

Ingredients for Delicata Squash with Balsamic and Pomegranate Seeds

Sliced delicata squash on a baking sheet

What you need to get started

No special equipment is needed, but a few ingredients I will call out:

Delicata squash: the star of the show, of course! This recipe uses two delicata squash, but you could easily double this recipe if you need to feed a crowd!
Pomegranate seeds: not to be skipped! If you’re like me and maybe have to Google how to cut these, Epicurious has a nice guide here on the best way to do it (use your hands!) without cutting the seeds.
Cinnamon: for a little sweetness! Paired with the brown sugar, this gives some really depth to the dish.
Cayenne pepper: this gives the dish a really nice kick. Use more or less if you want to increase or decrease the spice levels.
Balsamic vinegar: you just need a bit for a drizzle as you’re plating the dish. A little goes a long way here!
Roasted pepitas: visually this adds a really nice pop of green, as well as a welcome crunch to the dish.
You’l need a few more pantry staples like salt, pepper, and brown sugar.

Roasted Delicata Squash with Balsamic and Pomegranate Seeds on a plate

Roasted Delicata Squash with Balsamic and Pomegranate FAQs

Can you make this with another kind of squash?

The concept would work with other types of squash, but you’ll have different cooking times and different prepping needed. Overall, I wouldn’t recommend it.

Can I make this more or less spicy?

Yes, definitely! Adjust the amount of cayenne pepper to make the dish more or less spicy (or you can leave it out completely).

I don’t have pepitas — can I use another nut?

Yes! This would work well almonds or pecans, too.

Below is the recipe for Roasted Delicata Squash with Balsamic and Pomegranate Seeds. I hope you love it! Let me know what you think in the comments below!

Roasted Delicata Squash with Balsamic and Pomegranate Seeds

A delicious combination of fall flavors, perfect for a holiday side dish!

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Side Dish

Servings 6 people

Ingredients

2 delicata squash sliced
2 Tablespoons olive oil
1 teaspoon salt
1 teaspoon brown sugar
½ teaspoon black pepper
½ teaspoon cinnamon
¼ teaspoon cayenne pepper to taste
¼ cup pomegranate seeds
¼ cup pepitas
1 Tablespoon balsamic vinegar

Instructions

Preheat the oven to 425°F.
Cut squash in half lengthwise and use a spoon to remove seeds. Slice into ½ inch pieces and spread on a baking sheet.
Drizzle with olive oil, add salt, pepper, cayenne pepper, cinnamon and brown sugar. Toss to mix until the squash is evenly coated.
Roast in the oven for 30-35 minutes, stirring halfway, until squash is browned and fork-tender.
While the squash is baking, roast the pepitas in the oven in a shallow baking dish for 8-10 minutes, until lightly toasted. Set aside and let cool.
Remove squash from the oven and transfer to a serving dish. Drizzle with balsamic vinegar and sprinkle with pomegranate seeds and toasted pepitas. Add salt and pepper to taste. Enjoy!

Keyword balsamic, delicata squash, pomegranate, side dish, squash

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Pumpkin-Shaped Dinner Rolls after baking

Baking Breads Side Dishes

How to Make Pumpkin-Shaped Dinner Rolls

by Jessica Vogl November 7, 2021

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If you’re looking for a good baking project — a nice weekend bake, or for the upcoming Thanksgiving holiday — these pumpkin-shaped dinner rolls are perfect! You could really do this with any dinner rolls recipe, but of course, making them pumpkin rolls in the shape of pumpkins is the most fun!

To be upfront, this is not the easy way to make dinner rolls, and it’s a bit time-consuming. But they are supremely cute and very holiday-appropriate, so consider yourself forewarned!

Pumpkin-Shaped Dinner Rolls ready to rise

What kitchen equipment you need to get started

There isn’t a lot of equipment needed, but a few things you just can’t skip:

Kitchen twine: this is one of the most important parts of making these rolls. You’ll need regular kitchen twine, or you can use other twine you might have (sometimes for gift wrapping). A few things to call out: don’t use any twine that has plastic in it. If you’re using something that you typically use for gifts, it may have a silver or gold thread running through it. That’s typically plastic and will melt in the oven! Also, use a thinner rather than thicker twine — this will help you get the shape you’re looking for. I use this Regional Wraps Natural Cooking Twine.
Baking sheets: a classic, but you’ll need 2 good baking sheets. I like these Cuisinart 17-inch Baking Sheets.
Parchment paper or silpat mats: both will work. I personally really like Silpat mats because they’re sturdy and you can wash and reuse them! These are also a really great gift for any bakers you know (especially if you’re pairing them with new baking sheets, because they come in a variety of different sizes).

Pumpkin-Shaped Dinner Rolls with strings removed

Ingredients for pumpkin-shaped dinner rolls

The star of this show is the pumpkin! You can use canned pumpkin (of course), but if you want to go the extra mile, try making your own pumpkin purée! You can find my recipe for making your own pumpkin purée here.

Other than the pumpkin, you will need:

Instant yeast: not the same as active dry yeast, so make sure you’re using the right one!
Brown sugar: you could use dark or light brown sugar, or substitute for your sweetener of choice
Almond milk (or other milk of your choice): I make a dairy-free version so use almond milk, but you can use any milk of your choosing.
Pumpkin purée: best if you make your own!
A few pantry staples such as cinnamon, nutmeg, ginger, salt, flour and eggs

Making the pumpkin shape

Once your dough has completed the first rise, you’ll divide it into 16 individual rolls. Roll them in your hand or on the countertop to create the roll shape with the crease on the bottom.

For each roll, you’ll need four 10-inch pieces of kitchen twine. Soak them in vegetable oil to make them easier to remove from the rolls. Place the four pieces of twine in a star shape, overlapping in the center. Add your sage leaf (if using), face-side down (remember you will turn these rolls over — you’re working from the bottom).

Four strings in a star pattern for Pumpkin-Shaped Dinner Rolls

Place the sage in the center for Pumpkin-Shaped Dinner Rolls

Add your dough ball to the center, with the crease side up (again, remember you’re working from the bottom, so the side that is on the countertop will be the top of the roll). Take the opposite ends of each string, and pull tight across the roll, then tie a knot.

I find that pulling until the roll is fairly cinched (you actually want to be squeezing the dough) gives the best look and the most “pumpkin-esque” shape. Also, a little irregularity looks good here, so don’t worry about making each perfectly spaced, or perfectly tied.

You can also tie them more loosely just so they’re touching the dough without constricting. The dough will continue to rise, and you’ll have more of a smooth shape.

Repeat with all strings.

Place the dough in the center of the star

Tie opposite ends of the string together over the dough ball

Gather the ends of the strings and cut off the excess. Turn over and you now have your roll! The bottom of the roll with the tied ends doesn’t need to be beautiful — you won’t see this side.

Trim excess string from Pumpkin-Shaped Dinner Rolls

Once they’re all tied, you’ll let them rise again, then brush with eggwash and you’re ready to bake!

Pumpkin-Shaped Dinner Rolls FAQ

Can I use any recipe to make these rolls?

Yes, you can use any dinner rolls recipe and tie them in this shape!

What if I don’t have any fresh sage?

You can skip the sage, if you like, or use another herb! This would also work well with rosemary or thyme.

Is this a good recipe to make with kids?

Yes, because of the cuteness, but honestly, I find this to be quite time-consuming for kids, and also requires some pretty fine motor skills that might be challenging. If you’re looking for a good pumpkin recipe to try with kids, I’d recommend my Pumpkin Sage Soft Pretzels! They’re easy, quick to make, and very forgiving!

How do you remove the strings once the rolls are baked?

One baked, use small scissors to cut the strings on the top of the roll. Then flip the roll over, and pull the strings out one at a time. The goal is to pull the strings straight out rather than pulling down the sides / tearing the dough. Remember, the bottom of the rolls don’t need to be pretty – you won’t see them!

How should you store the rolls?

My favorite way: eat them right away! Of course, homemade rolls are best fresh, but you can also keep them in an airtight container at room temperature for several days. If needed, pop them in the microwave for a few seconds before eating to make them soft again.

I’ve included my recipe for Pumpkin-Shaped Dinner Rolls below — I hope you enjoy! And if you try baking them, I’d love to hear how it turns out!

Pumpkin-Shaped Dinner Rolls

A step-by-step recipe and guide to make pumpkin-shaped dinner rolls for the holidays!

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Prep Time 45 mins

Cook Time 25 mins

Total Time 4 hrs 30 mins

Course Side Dish

Servings 16 rolls

Ingredients

For the dough

4 ½ cups all-purpose flour
2 ¼ teaspoons instant yeast
¼ cup light brown sugar
½ cup almond milk room temperature
¾ cup pumpkin purée
2 eggs
4 Tablespoons butter softened
2 teaspoons salt
2 teaspoons dried sage
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon ginger

For the topping and shaping

vegetable oil for kitchen twine
fresh sage optional
1 egg plus 1 Tablespoon water for eggwash
1 Tablespoon unsalted butter melted
flaky sea salt

Instructions

Combine all dough ingredients in the bowl of a stand mixer fitted with a dough hook (and also use a bread machine, hand mixer, or knead by hand). Mix on low until a smooth dough forms. Depending on your pumpkin purée, you may find your dough is too wet. If dough is too wet, add more flour in 2 Tablespoon increments.
Place the dough in a clean, lightly greased bowl and cover with plastic wrap. Let rise for 60-75 minutes until nicely puffy.
Transfer dough to a lightly greased surface and divide into 16 pieces. Form each piece into a roll, crease side down.
Cut four 10-inch pieces of kitchen twine for each roll; you'll need a total of 64 pieces of twine. Lightly soak in vegetable oil. Lay four pieces of twine in a star shape, overlapping in the middle point. Place a sage leaf at the center of the star, then add the dough ball, crease side up (remember, you're making these upside down).
Tie the opposite ends of each string together across the roll, squeezing the dough. Once all strings are tied, trim the excess string and flip over so the tied ends are under the roll.
Place each tied roll on a baking sheet lined with parchment paper or silpat mats. Cover with plastic wrap and allow to ruse for 1 ½ to 2 hours, until puffy.
Preheat the oven to 350°F. Uncover the rolls and brush with egg wash. Bake for 25 to 30 minutes, or until golden brown.
Remove from the oven, brush with melted butter and add a sprinkle of flaky sea salt. Allow to cool for at least 10 minutes (until cool enough to handle), then cut the strings on the top of the roll. Turn over, and pull out the knotted ends of the strings. Keep in mind you will not see the bottom of the rolls! They don't need to be beautiful!
Once strings are removed, the rolls are ready to enjoy!

Keyword dinner rolls, pumpkin rolls

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Gift Ideas Recipes Side Dishes

This Week’s Garden Overflow: Fresh Jalapeños

by Jessica Vogl October 23, 2021

Chicago is hanging on to warm weather by a thread, but fall is fast approaching! With the warm weather, we’ve had a wonderful crop of fresh jalapeños from the plant on our porch, and of course they’re all ripe around the same time! This week, I’m digging into a few ideas to use the abundance of fresh jalapeños before they’re gone!

Of course there is the obvious: you can put them into almost anything you cook. Making turkey burgers? Add a jalapeño. Baking cornbread? Add a jalapeño for a little kick. Soups and sauces can also be a great place to add a little spice. And you can always make a spicy margarita! But if you want to try something beyond those, and perhaps something that uses up quite a bit of jalapeños, I’m rounding up a few good options! These are also all dairy-free options, so you won’t see jalapeño poppers on this list!

What can I make with fresh jalapeños?

Whether you like to embrace the heat of jalapeños, or you want to mellow it out a bit, there are plenty of options! Also, it might make sense to do something fresh that you can eat right away, as well as something that keeps for a bit longer.

Cowboy Caviar: Love & Lemons shares a great recipe for Cowboy Caviar that combines fresh corn, black beans, tomatoes, jalapeños and avocado. Bring those delicious summer flavors into fall!
Fresh Salsa: You can never go wrong with fresh salsa, and Ambitious Kitchen shares a declicious recipe for Easy Homemade Salsa that will have you ready for taco night!
Salsa Verde: While we’re in the fresh salsa mood, check out this Salsa Verde recipe from Gimme Some Oven — delicious!

If you have A LOT of jalapeños you want to use up right away (we’re talking a pound of jalapeños at a time), try one of these:

Candied Jalapeños: I tried this for the first time this year and they’re delicious! An amazing combination of spicy and sweet. I followed this super simple recipe for Candied Jalapeños from Foodie with Family. They’re delicous on tacos, sandwiches, burgers — a great all-around condiment!
Pickled Jalapeños: if you’re a pickle fan, check out this recipe from Vanilla & Bean for Pickled Jalapeño peppers. Another great condiment to have on hand!

Keep in mind, candied and pickled jalapeños can also be great gift items, and they’re beautiful in the jar!

Fresh Jalapeño FAQ

What do the different pepper colors mean?

Red jalapeños are just a little older — they have been on the plant longer than the green peppers! They’re still the same pepper, and generally hold the same heat, but are just a different color!

How long do fresh jalapeños last?

Store fresh jalapenos in the fridge, ideally to use within one week. They may stay good longer, but they’ll eventually start to soften and go bad. If anything looks or smells off, that pepper should be thrown out.

Are jalapeños easy to grow?

Yes, they are! Ours is in a pot on the front porch and is a thoroughly happy plant! All you need is well-draining soil, full sun, and warm weather.

What are you making with all of your fresh jalapeños this year? I’d love to hear!

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My favorite classic hummus with toppings

Appetizers Recipes Side Dishes

My Favorite Classic Hummus Recipe

by Jessica Vogl October 20, 2021

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Hummus is a staple in our house — there is almost always a batch in the fridge, ready for snacking! And once you’ve had homemade hummus, you’ll be ruined for store-bought! It’s healthy, light, and can be a very different snack just by pairing it with different toppings or with different foods for dipping. So I’m bringing you my favorite classic hummus recipe!

A closeup of toppings on my favorite classic hummus

Making your own hummus is wonderful for a few reasons. First, it’s really quick to make — once you’ve done it before, you can likely make a batch of hummus in 5 minutes. Of course, with a homemade version, there are no preservatives or any additives of any kind (and trust me, once you taste it, you’ll be shocked how different store-bought hummus tastes!). It’s also incredibly easy to adapt to your liking. Do you like your hummus with some texture or completely smooth? Purée as long as you need to reach your desired consistency. Do you like your hummus a little more dry, or a little more wet? Add a little more or less water.

I also love to serve hummus with roasted veggies as a side dish. It becomes a nice dip and another way to incorporate more vegetables, healthy fats, fiber, and protein into your meal. One of my favorites is harissa roasted carrots on a bed of fresh hummus!

Ingredients for my favorite classic hummus

Chickpeas in a bowl for my favorite classic hummus

What you’ll need to get started

Tahini: pick a good quality tahini, as this is what will give your hummus such a great sesame flavor. I like this one from Amazon, but there are so many good options!
Olive oil: again, a good quality olive oil will shine in this recipe! I could probably write a whole post about my favorite olive oils, but I really like the oils from California Olive Ranch
Garlic cloves: garlic cloves provide a stronger flavor than garlic powder
Lemon juice: fresh lemon juice is the best! Break out that squeezer / juicer!
Chickpeas: chickpeas, or garbanzo beans, are the star of this show. Make sure to give them a good rinse first! I’m not precious about which brand, so use whatever you like most!
A few spices: cumin, paprika
And of course, toppings: I like to use olive oil, paprika, roasted pine nuts, fresh parsley, salt and pepper

You will need a food processor to make this recipe — there just is no better way!

Peppers, carrots and pita for my favorite classic hummus

Classic Hummus FAQs

Do you need a food processor to make this?

Yes, you do! This will not work in a blender, unfortunately. A food processor is definitely the best way to go. I’ve had this Cuisinart 14-Cup Food Processor for a few years, and it always works great!

Can you change the toppings?

Yes, definitely! This recipe shares a few of my favorite toppings, but you could easily change it up with different nuts, spices, or anything else you like! You can also add more or less to make the hummus spicier or less spiced.

How should you store hummus?

Keep hummus in an airtight container in the fridge for up to a week (if you manage to keep it in the house that long!)

Can you make different kinds of hummus (not just chickpeas)?

Yes! I’m working on a few recipes here, but will have more to share!

Can I make mine more or less spicy?

Yes! This classic hummus recipe is not spicy at all, but if you want to add more paprika for an additional kick, feel free.

Below is my recipe for my favorite Classic Hummus — I hope you like it! Leave me a comment and let me know what you think!

Easy Classic Hummus Recipe

A classic chickpea hummus recipe with olive oil, paprika and pine nut toppings.

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Prep Time 15 mins

Total Time 15 mins

Course Appetizer, Side Dish, Snack

Ingredients

⅓ cup tahini
3 Tablespoons water
2 garlic cloves peeled
2 Tablespoons olive oil
3 Tablespoons fresh lemon juice
1 teaspoon salt
½ teaspoon cumin
¼ teaspoon paprika
1 can (15 oz.) chickpeas rinsed
olive oil for topping
paprika for topping
pine nuts roasted, for topping
salt & pepper for topping

Instructions

Add all ingredients except chickpeas to food processor. Pulse until a smooth paste forms.
Rinse chickpeas and add to food processor. Pulse until smooth and combined.
With the processor running, add an additional 1-2 Tablespoons of water until you reach your desired consistency.
Transfer to a bowl. Top with a swirl of olive oil, sprinkle with paprika and roasted pine nuts. Add salt and pepper to taste.

Keyword hummus

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Appetizers Baking Breads Side Dishes

Pumpkin Sage Soft Pretzels

by Jessica Vogl October 11, 2021

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When I say I love homemade pretzels, I LOVEEE homemade pretzels and these Pumpkin Sage Soft Pretzels are no different. Arguably, there are a few friends who if asked what food they think of when they think of me, it would be soft pretzels. And I’m not mad about it!

As we welcome the first few weeks of fall, I combined the quintessential fall flavors of pumpkin, sage, and browned butter to create Pumpkin Sage Soft Pretzels. They’re a delicious snack or side for any fall gathering!

What you need to make Pumpkin Sage Soft Pretzels

One of the best things about soft pretzels is you can make them with very normal pantry ingredients, and no special equipment. To get started, you will need the following ingredients:

Active dry yeast: active dry yeast is not the same as instant yeast, so make sure you’re working with the right ingredients! If you need a quick rundown on the difference between the two types of yeast, check out this post from The Kitchn
Pumpkin purée: you can use a grocery store staple brand (like Libby’s), or you can make your own pumpkin purée for an extra flavor punch!
Fresh sage: you are going to add the fresh sage to the browned butter to let it get a bit crispy, and to add more flavor to the butter, so it’s important you’re using the fresh herb rather than dried sage.
Flaky sea salt: I love to sprinkle flaky sea salt (like Maldon sea salt or Jacobsen sea salt) on top of the pretzels, but you could also use a coarse pretzel salt
Baking soda: you will boil the pretzels in water with baking soda to start the cooking process and create the crisp outer shell that we all know and love!
And you’lll need a few kitcen staples: butter, flour, warm water, sugar, kosher salt

How to make browned butter

Browning butter goes quickly, so don’t walk away!

Add your butter to a small saucepan at medium heat. As the butter melts, continually stir or swirl the pan to make sure everything is cooking evenly and doesn’t burn. After the butter is consistently bubbling, small brown flecks will begin to appear — this is the butter beginning to brown. Once this starts, add the minced sage and continue stirring or swirling the pan. This allows the sage to crisp while releasing flavor into the butter as it continues browning.

Once the butter has browned (there are brown flecks consistently throughout the bottom of the saucepan), remove from heat and transfer to a bowl. If you leave the butter in the hot pan, it will continue cooking and may burn.

Set aside to let cool before you add to the dough mixture.

Pumpkin Sage Soft Pretzels FAQ

Can you make your pretzels in different shapes?

Yes, definitely! For this recipe, I made them in a traditional pretzel shape, but you could also cut these into pretzel bites, or leave the middle of your pretzel rope thicker than the ends, to make more of a “full belly” type of pretzel. You could also make them tighter (with less open space), to be more of a bun!

How should you store soft pretzels?

Like most things, they are best fresh. If you’re going to eat them right away — within 24 hours — you can keep them at room temperature. You can add them to the microwave for ~20 seconds to make them soft and warm again.

If you want to keep them for longer, you can put them in a freezer-safe bag and freeze for up to 2 months. Before eating, let them thaw for a few minutes at room temperature, or you can add them to the microwave for a quick heat and thaw.

What is the purpose of boiling the pretzels with baking soda?

This step is what starts the cooking process, allowing the dough to puff, while also giving the pretzels that traditional hard exterior. If you boil them longer, the crust will be crispier.

Below is my recipe for Pumpkin Sage Soft Pretzels — I hope you love them! Leave me a comment and let me know what you think!

Pumpkin Sage Soft Pretzels

An easy recipe to combine some of fall's best flavors – pumpkin, sage and browned butter — into a delicious snack!

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Prep Time 30 mins

Cook Time 15 mins

Rise Time 1 hr

Total Time 1 hr 45 mins

Course Side Dish, Snack

Servings 8 pretzels

Ingredients

5 Tablespoons unsalted butter
2 Tablespoons fresh sage minced
1 cup warm water
1 Tablespoon granulated sugar
2 teaspoons kosher salt
2 ¼ teaspoons active dry yeast
22 ounces all-purpose flour approx. 4 cups
½ cup pumpkin purée
1 egg yolk
10 cups water
⅔ cup baking soda
flaky sea salt for topping

Instructions

To make the browned butter, add the butter to a small saucepan over medium heat. Stir or swirl constantly until it begins to brown. Add the minced sage and continue to stir until butter is fully browned. Remove from heat and transfer to a small bowl. Set aside to cool.
Combine warm water, sugar and salt in a large bowl or bowl of a stand mixer. Stir until dissolved. Sprinkle with yeast. Let sit for 5 minutes until foamy.
Add flour, pumpkin purée and browned butter mixture to the bowl and stir until combined and a smooth dough forms, approximately 3-4 minutes. Remove the dough from the bowl, clean and grease the bowl, and replace the dough. Cover with plastic wrap and let sit in a warm place for 50-60 minutes, or until dough has doubled in size.
Preheat oven to 450°F. Line two baking sheets with parchment paper and set aside. Bring 10 cups of water and the baking soda to a boil.
As the water heats, transfer your dough to a clean surface. No need to flour or grease the surface — you will need a bit of traction to form the dough. Divide the dough into 8 equal pieces; roll each piece out to a 12-inch rope. Form a U-shape with the rope, cross the ends over each other and push into the base of the U to create your pretzel shape. Place on the prepared pan.
Add each pretzel to the boiling water, makgin sure to dunk it under the surface, for 30 seconds each. Remove from the water with a large, slotted spatula and return to the prepared pan. Brush each boiled pretzel with egg wash – 1 egg yolk mixed with 1 Tbsp. water – and sprinkle with flaky sea salt.
Bake 12-14 minutes or until golden brown. Transfer to a wire rack to cool.

Keyword pretzel, soft pretzel

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Baking Gift Ideas Recipes

Homemade Vanilla Extract

by Jessica Vogl September 30, 2021

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Just your friendly neighborhood PSA: if you want to make homemade vanilla extract for the holidays (either to bake with or give as a gift), now is the time! Homemade vanilla extract is super simple to make, but it needs to sit for a while (8 weeks or more) so it’s time to get started!

This is the first year I’m making my own homemade vanilla extract, but I’ve only heard great things! And if this tastes better than store-bought, then I’m sure I’ll be hooked. We’ll be making this together!

If you’re giving vanilla extract as a gift, choose a nice bottle, tie with some ribbon, and add a note as to when it’ll be ready to consume (it doesn’t have to be ready when you give it, so you have some time!).

Ingredients for homemade vanilla extract

What you need to get started

Vodka – You don’t need to use anything special here. Choose a vodka that is fairly neutral (certainly not flavored) and 80 proof. I like to use Prairie Organic Spirits vodka beucase it’s a nice, smooth, organic vodka that doesn’t break the bank. You can also make vanilla extract with bourbon, brandy or rum, but note that you will taste a difference. But that could be a great thing!
Vanilla beans – You can use any kind of vanilla bean, but I used these Madagascar Vanilla beans that I ordered on Amazon.
Small bottles with lids – I used these small 4 oz. glass bottles from Amazon (knowing that I intend to give these away as gifts), but you could use any size / shape bottle, as long as it has a lid to close.

And seriously, that’s it! You may also want to label your bottles so you remember when you made them and when they’re ready to use. If you’re making just one batch it’s easy enough to remember, but if you have multiple going, you’ll want to keep track.

Small bottles with vanilla beans for homemade vanilla extract

Vodka poured over vanilla beans for homemade vanilla extract

How to make homemade vanilla extract

Wash and dry your bottles
Cut your vanilla beans in half, longways, to expose the vanilla bean paste inside. Make sure they’re also short enough to fit into your bottle, and place them inside
Fill with vodka and close with the lid
Give them a good shake and store them in a cool, dry place. You’ll want to shake them every week or so, but they’ll be ready to use in 8 weeks! The longer they sit, the more flavorful they will be, so feel free to let them sit longer!
Once you’re ready to use the vanilla, you can top it off with a little more vodka to keep the bottle full. Add a fresh vanilla bean whenever you have one on hand / think about it! This will keep your extract going indefinitely (seriously…. you can keep this going for years!). Alternatively, you can remove the vanilla beans, and use up the bottle until empty.

Homemade vanilla extract FAQs

How long do I have to store before using?

Let the vanilla extract sit for at least 8 weeks before using. The flavor will only get better the longer it sits, so feel free to give it more time!

What if I forget to shake the bottles?

Don’t sweat it! Shake them whenever you think about it. Once per week is a good goal, but sometimes that just isn’t realistic, so shake them whenever it comes to mind.

There are little floaters in my bottles – what should I do?

The floaters are the seeds from the vanilla bean — this is a good thing! This is the most authentic vanilla extract, so don’t worry about it. They’ll be delicious and you won’t even taste them.

Do I need to take the vanilla beans out?

You can either add a little more vodka to the bottle each time you use it, and make this a continuous bottle of extract, or you can remove the beans and use the bottle until empty. As long as the beans are covered in vodka, they’ll remain preserved and continue adding flavor!

How many beans do I need to put in each bottle?

I’d recommend at least 3 vanilla beans in a 4 oz. bottle, but you can always add more or less — it’ll just change how strong the flavor of the extract will be.

I’ve written up a quick set of directions below, but let me know what you think! Have you made any fun vanilla extract variations that we just need to try?

Homemade Vanilla Extract

An easy recipe to make your own vanilla extract! Don't forget these need to sit for at least 8 weeks, so get started now!

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Prep Time 10 mins

Total Time 10 mins

Course Dessert, Ingredient

Servings 4 bottles

Ingredients

12 vanilla bean pods
16 ounces vodka
4 glass bottles with lids 4 oz. each

Instructions

Clean and dry your glass bottles.
Cut your vanilla bean pods in half to expose the vanilla bean seeds. Make sure the vanilla beans are short enough to fit into your bottle (cut if needed!)
Add the beans to the bottles (3 beans for each 4 oz. bottle) and pour in vodka to cover and fill.
Close each bottle and give a good shake! Store in a cool, dry place, shaking once per week. They're ready to enjoy after 8 weeks, but you can always let sit longer!

Keyword vanilla, vanilla extract

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Baking Recipes

How to Make Your Own Pumpkin Purée

by Jessica Vogl September 27, 2021

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It’s pumpkin season! And that means we’re ready to start baking pumpkin bars, breads, rolls, pies, and everything in between! Yes, you can buy pumpkin purée at the grocery store (in the US!), but if you really want to maximize the flavor, make your own pumpkin purée! It’s easy and can be made in batches, so you’ll have everything you need for the season’s baking.

What You Need to Get Started

Pick your pie pumpkins! Firstly, note: pie pumpkins. This will not taste the same if you use a different type of pumpkin (think of it like corn — not all corn is meant for human consumption… not all pumpkins are either!) Make sure they’re ripe and you’re ready to go.

Pie pumpkins to make your own pumpkin purée

You’ll also need a food processor, or a strong blender to make the purée. I have a Cuisinart 14-Cup Food Processor that I’ve been using for a few years, and it can tackle anything!

I also recommend draining some of the water out of the purée — the water content of a pumpkin is high, and you’ll notice that when puréed, it has much more liquid than canned pumpkin that you buy at the store. If you strain some of the water out, you can maximize the pumpkin flavor and reduce some of the water content. It will also be more similar to the consistency of canned pumpkin. You can strain the water out in a few ways:

Use cheesecloth: I like to use cheesecloth (you can buy a bolt of cheesecloth, but they also make individual squares) and pile the purée to the center, lift it up so the purée is in a ball and squeeze the water out. The weave is small enough to not allow any of the pumpkin itself to come out, but you can wring out quite a bit of water! Also, cheesecloth is washable, so you can wash and use it again for something else!
Use paper towels: If you don’t want to go the cheesecloth route, you can do the same process with paper towels. They’ll be more likely to rip, so be careful — you likely want to use at least 2 layers of paper towels before you start wringing.
Use a mesh strainer: You can also add the purée to a mesh strainer (like this OXO mesh strainer) and use a spoon to push the water out. The pumpkin should remain in the belly of the strainer. Be careful with this one — depending on the size of your mesh, you might lose some of your pumpkin as well!

Pumpkin Purée FAQ

How should you remove the seeds from the pumpkin?

You can use a spoon, but I’ve found using an ice cream scoop works best!

What should you do with the pumpkin seeds?

You don’t need to keep them if you don’t want to, but if you do, you can make spiced pumpkin seeds! Here are a few great recipes you can try:

Simply Recipes, Roasted Pumpkin Seeds (plain)
Healthy Recipes, Spicy Roasted Pumpkin Seeds (for a spicy kick)
Joy Food Sunshine, Roasted Cinnamon Sugar Pumpkin Seeds (a sweet twist)

How long should you cook the pumpkin?

Cook the pumpkin for 45 minutes, or until fork-tender. It should be as tender as when you’re cooking spaghetti squash or something similar for eating. You will purée in a food processor after this step, so they should be quite soft!

Do you have to strain the pumpkin?

No, you don’t! You can use it as is after you purée, but note that your pumpkin may have a higher water content than a recipe using canned pumpkin would. You may need to adjust a few ingredients to ensure your recipe doesn’t end up too wet.

How should I strain the pumpkin?

Place the pureed pumpkin in the center of a cheesecloth (this will also work with paper towels, or a fine mesh strainer). Fold the cheesecloth around the pumpkin to make a ball and squeeze to drain the water out. Wring until you feel you’ve gotten most of the water, and then the pumpkin is ready to use.

How should I store pumpkin purée?

Store the pumpkin purée in an air-tight container in the fridge for up to 1 week, or in a freezer-safe container for up to 3 months. For freezer storage, I like to put 1 cup purée into a freezer bag, and then store as “bricks.” It’s easy for storage and then you know how much is in each bag (recipes often call for 1 cup pumpkin purée).

I’ve added a very “loose” recipe below for you to try. I hope you enjoy it! Leave a comment and let me know what you think!

Easy Pumpkin Purée

An easy recipe to make your own pumpkin purée for seasonal baking!

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 45 mins

Total Time 1 hr 15 mins

Course Ingredient

Ingredients

2 small pie pumpkins

Instructions

Preheat oven to 350°F. Line a baking sheet with aluminum foil.
Carefully cut your pumpkins in half and use a spoon (or ice cream scoop!) to remove the seeds and pulp.
Place the pumpkins face down on the baking sheet and bake for 45 minutes or until tender. Let cool for at least 30 minutes, or until comfortable to touch.
Cut the pumpkin into chunks and remove the peel. Add pumpkin to a food processor and pulse until smooth.
Place the puréed pumpkin in a cheesecloth (you can also use paper towels), create a ball, and squeeze to remove excess water.
Place the pureed pumpkin in an air-tight container and store in the fridge for up to 1 week, or in a freezer-safe container for up to 3 months.

Keyword pumpkin, Pumpkin puree

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Side Dishes

A Late-Summer Charcuterie Board

by Jessica Vogl September 21, 2021

Since I’m dairy-free, I make charcuterie boards rather than cheese boards. Simple enough: there is just no cheese on them! But since you’re removing what many consider to be a quintessential part of a board, you need to think about what you’re going to add, or increase, in order to round out your board and still make it interesting and satisfying (from a visual and taste perspective!). These are my tips for creating the perfect late-summer charcuterie board.

Consider Your Late-Summer Charcuterie Board Ingredients

It’s a late-summer board, so consider the ingredients that are the best of the season! Think about a few things that you want to eat together (like prosciutto with melon, or fresh figs with honey) and then make sure you have those elements on your board.

What’s in season will vary depending on where you live, but for late-summer in Chicago, there are a few things I wanted to make sure to use:

Honeycomb – I can’t overstate how much I love raw honeycomb. It’s gorgeous, delicious, and a bit unusual, so a real treat to include! You may need to go to a specialty store to buy honeycomb, but you can also order online, like this Palermo honeycomb from Amazon! This also became the centerpiece of my board.
Fresh figs – an absolute summertime favorite. They are delicious and stunning, and immediately elevate any board.
Cantaloupe – think about how you’re going to pair this — with proscuitto and balsamic, it’s the perfect addition
Blackberries – another great summer berry to add flavor
Olives – always a good to break up the sweetness of some of the summer fruits
Salami(s) – pick your favorites, but I like to include a thinly sliced salami, and then a thicker, hard salami
Prosciuotto – to pair with the cantaloupe
Pistachios – adds a nice bit of crunch to the board, and sticks with our color theme
Breads and crackers – you need a vehicle for all of the great meats you’re adding to the board!
Balsamic vinegar – a little goes a long way, but this elevates the proscuitto and melon
Rosemary – mainly for decoration, the rosemary adds a nice pop of color and visual interest, but the flavor / aroma also goes well with the other flavors of the board

Consider Your Late-Summer Charcuterie Board Colors

This is optional, but if you want to really lean into your theme, think about your colors. Some of the ingredients you might be wanting to incorporate into your board will come in different colors. Olives, for example, are a great way to incorporate a certain pop of color. They can be green, black, mixed, or have red pimentos in them — go for the kind that fits most with your theme! And the list goes on: you can pull different colors (and shapes!) from apples, melons, grapes, and pickles.

For a late-summer charcuterie board, lean into your purples, oranges, and reds.

Purples: fresh figs, blackberries
Oranges: cantaloupe, honeycomb (somewhat orange!)
Reds: fresh figs, salamis, proscuitto
Greens: Olives, pistachios, rosemary

Consider Your Layout

First, start with your board. What size and shape do you want to use? Or do you not want to even use a board? You can put down kraft paper and use the tabletop as your board, or you can use a series of plates! Remember that charcuterie goes a long way; you don’t need to make a TON in order to feed quite a few people! A few boards that I am loving right now: this Acacia Wood Paddle Board, this Marble and Wood Round Board, and this Modern Slate Platter.

Second, consider your centerpiece: one central point that you build around. For my late-summer charcuterie board, the raw honeycomb is my centerpiece. If this were a cheese board, you might decide a wheel of brie is the centerpiece, or perhaps you are including a dip, and want that to play this role. Place that on the board first, and build everything around it.

Finally, consider your pattern. You can build with an organic pattern, or with more of a structured pattern — there is no wrong way! For an organic pattern, place different things around the board to create multiple interest points, and then build on those points. Nothing needs to be in a straight line! For a more structured pattern — perhaps concentric circles, or straight lines — decide what you’re going for, and then build that pattern from one starting point.

Late-Summer Charcuterie Board FAQs

Is there a certain way to fold your meats / salamis?

You can get fancy if you want to, but you don’t have to! I like to just lay my salamis / meats in an organic way. Personally, folding meats in a special spiral seems or special swirls seems time-consuming and not worth it, but that’s just me! Like I always say: keep it simple and delicious!

Can you make a charcuterie board ahead of time?

Yes! Charcuterie boards are a great thing to make ahead of time if you’re entertaining, and pull it out when you need it. You can simply cover with some plastic wrap and place in the fridge. Keep in mind this is a short-term solution (recommend a few hours, max). Your crackers / breads will begin to pick up moisture and get soft, and your cut fruits will start to lose their juice.

What should I place on the board first?

Pick a centerpiece item and place that first. For my late-summer charcuterie board, I used the honeycomb as my centerpiece because it was large, but also very beautiful and visually interesting. You could choose for any item to be your centerpiece to build around.

After that, place your bigger items, and then work your way down to smaller items. You can always use those small items to fill in cracks / little spaces that you have left at the end!

Are there rules on what can go next to each other?

There are no set rules! One thing to consider is water content. If you put crackers next to cantaloupe, the crackers are going to get a bit soggy from the melon after sitting for a while, so try to keep some separation from other items just to keep everything crisp and fresh.

How do I keep my board from being super expensive?

The meats on a charcuterie board are often the most expensive item. Just because we didn’t include cheese doesn’t mean that we filled those “holes” with more meat. Firstly, that would get costly, but it would also make your board very heavy for those eating. Use more fruits, nuts, and other items to add balance and lightness (and even better, these items are also not as expensive!).

There is no wrong way to make a late-summer charcuterie board, so just remember to have fun! At the end of the day, it will be delicious. It’s very loose, but I’ve included a quick recipe below if you want to recreate the same late-summer charcuterie board I made. I hope you like it!

Late-Summer Charcuterie Board

A very loose recipe to create a late-summer charcuterie board (without cheese!). Use as much / as little as you need to create the size of board you are looking for!

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Prep Time 30 mins

Course Appetizer, Snack

Ingredients

Raw honeycomb
Hard salami
Sliced salami
Proscuitto
Cantaloupe
Blackberries
Fresh figs
Green olives
Crackers
Crusty baguette
Balsamic vinegar
Rosemary sprigs

Instructions

Slice and prepare your ingredients: slice figs, slice and peel cantaloupe, slice hard salami, slice crusty baguette, and add balsamic vinegar to a small dish.
Choose your board or surface and place your centerpiece (recommend the honeycomb!) first.
Build around your centerpiece with the large ingredients first. Place your meats, followed by the breads and crackers, and fruits. Place your balsamic vinegar dish and then fill in remaining openings with small ingredients like olives, blackberries, and pistachios. Garnish with rosemary sprigs.

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Best-ever live oil granola in bowl with fruit and berries

Breakfast / Brunch Recipes

Best-Ever Olive Oil Granola

by thisjess.cooks April 21, 2021

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I started making a version of this best-ever olive oil granola over a year ago, and have been making a batch nearly every two weeks ever since! Yes, I’ll fully admit I’m one of those people who eats the exact same thing for breakfast every morning (is it that weird??): dairy-free yogurt with granola and fresh fruit. It’s delicious, it keeps me full, it’s just “enough” of putting something together in the morning to make me feel like I made a bit of an effort (we all need easy wins in the morning, right?).

This is also probably one of the world’s most forgiving recipes. Did you run out of one of the ingredients? Sub something else in. Have some random pantry odds and ends you want to use up? Throw them in! Making a batch for someone that closely watches their sugar intake, or their sodium levels, or doesn’t like a certain type of nut? Modify the amounts, or remove ingredients completely, no problem. One thing I like to do is throw in some dried fruits every now and then — it gives it a different texture and adds a bit of a sweet bite.

Best-Ever Olive Oil Granola Ingredient Notes

To get started, you will need:

Old-fashioned oats – the base of our recipe! I would not recommend replacing these with rolled oats — they are not the same thing!
Raw pepitas – a beautiful, delicious nut that also gives this a nice green pop of colors. No need to chop!
Unsalted sunflower seeds – this is one that can be hard to find unsalted at times (see footnote below), but it creates a great base for this recipe. And no need to chop!
Unsweetened coconut flakes – I prefer large coconut flakes (I don’t even chop them) to shredded coconut, but both will work; just make sure they’re unsweetened. Choose whichever you prefer from a texture perspective! I like to buy in bulk, so I order Anthony’s Organic Shredded Coconut from Amazon.
Raw almonds – this is where the chopping comes in – I prefer a coarse chop, but if you want a finer texture, feel free to chop into smaller pieces. You could also leave them whole if you like.
Raw Pecans – a coarse chop here is perfect as well, but again, adjust to your preferences.
Millet – if you have millet, it’s a great addition to this recipe. It gives it a delicious crunch, and adds a bit of visual interest as well. If you don’t have millet, this is ok to leave out, or substitute with another nut or dried fruit of your choice. I order Bob’s Red Mill Millet on Amazon!
Olive oil – don’t forget or skimp on this one! The olive oil is what gives this granola it’s delicous taste and really holds this recipe together. I love the oil from California Olive Ranch (and you can order in bulk if you’re like me and go through it so quickly!).
Maple syrup and brown sugar – this is where the sweetness comes in; feel free to modify if you’d like to make it a little less sweet or need to meet a dietary need
Sea salt – a little sprinkle of coarse sea salt at the very ends gives this recipe it’s final kick! I personally love Maldon sea salt and Jacobsen Salt Co.

Help! What if I don’t have unsalted nuts / seeds?

If you’re in a pinch and can’t find unsalted nuts, or only have salted sunflower seeds (or another nut), you can put them in a mesh strainer (like this OXO mesh strainer from Amazon) and rinse them in the sink to remove as much of the salt as possible. You can then omit the additional salt at the end of the recipe.

While the granola is roasting in the oven, the rinsed nuts will dry out and become crunchy, just like the rest of the granola. It’s not my preferred way of making this recipe, but it does work in a pinch!

Best-Ever Olive Oil Granola FAQs

What is the difference between raw and unsalted nuts?

Raw nuts have not been roasted or salted at all. Unsalted nuts have been roasted, but they are not salted. Since we will be roasting this granola, raw nuts are preferable — they don’t have any additional oil from the previous roasting process. Not all nuts are easily available raw, so unsalted nuts also work well.

Can I make substitutions?

Yes! This recipe is very forgiving. If you have a few odds and ends (nuts and seeds) in your pantry and want to use them up, use them here! Alternatively, if you find you’re out of something needed here, feel free to substitute!

Can you add dried fruit?

Yes! You can add it as another ingredient, or even substitute it for some of the nuts or seeds (for example, perhaps you don’t have millet, but you have dried cranberries you would like to include). Throw them in as a 1:1. The only thing to consider with dried fruit is that it has more sugar. You can either adjust the recipe by slightly decreasing the brown sugar, or you can make this a slightly sweeter version.

Can you make this with sweetened coconut flakes?

I would not recommend making this with sweetened coconut flakes. Yes, it will work, but it will be very sweet.

How should you store granola?

Store your granola in an air-tight container (I love these Rubbermaid Brilliance containers) in a cool, dry spot for up to six months. You can also freeze granola in an air-tight freezer bag for up to six months. Just make sure to let it sit on the counter for a few minutes to thaw before eating (especially if you added dried fruit, as that will become very hard in the freezer).

Spoonful of granola over a bowl of yogurt and berries

How to Serve Olive Oil Granola

This best-ever olive oil granola can be eaten a million different ways!

With fruit and yogurt, as pictured here
Plain! Grab a handful or pack some in a little tupperware to snack on throughout the day
With chia seed pudding (check out my Chia Seed Pudding with Granola & Berries recipe)

Granola is also something that is a great gift to give, and ships well! It’s perfect for an easy gift or care package!

I hope you’ll love this recipe and would love to hear what you think!

Best-Ever Olive Oil Granola

An easy, delicous, and best-ever olive oil granola recipe perfect for breakfast, gifts, or as a snack on the go!

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Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Course Breakfast, Snack

Ingredients

3 cups old fasthioned oats
1 cup sunflower seeds unsalted
1 cup pumpkin seeds (pepitas) unsalted
1 cup coconut chips unsweetened, coarsely chopped
¾ cup pecans coarsely chopped
½ cup almonds coarsely chopped
¼ cup millet optional
½ cup olive oil
¼ cup maple syrup
¼ cup brown sugar
1 pinch sea salt

Instructions

Preheat oven to 300°F.
In a large mixing bowl, combine oats, sunflower seeds, pumpkin seeds, coconut chips, almonds, pecans and millet. Stir to combine.
Add olive oil, brown sugar and maple syrup to the nuts and seed mixture. Stir to combine and all ingredients are evenly covered.
Pour mixture onto a large, rimmed baking sheet and spread evenly. Bake, stirring every 15 minutes, until toasted, about 45 minutes.
Sprinkle with a pinch of sea salt. Enjoy!

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