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Brown Sugar Pecan Cookies Recipe + VIDEO

Frosted Lemon Sour Cream Sugar Cookies

Chocolate Sour Cream Sugar Cookies Recipe

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Chai Cookies Recipe

This easy Chai Cookies Recipe are soft and chewy, made with a homemade chai spice blend and coated with cinnamon sugar. They'll quickly become a new favorite fall cookie recipe!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 13

Total Time 28

Servings servings

Calories 118cal

Author Ashley Fehr

Ingredients

Chai Cookies

½ cup unsalted butter room temperature
½ cup granulated sugar 100 grams
½ cup brown sugar 100 grams
1 tablespoon oil I use canola oil
1 large egg
1 teaspoon vanilla extract
2 cups all purpose flour fluffed and levelled* (260 grams)
1 teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon cardamom
⅛ teaspoon ground nutmeg
⅛ teaspoon allspice

Cinnamon Sugar

2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Instructions

Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
In the bowl of a stand mixer, or in a large bowl with an electric mixer, beat the butter, sugars and oil on high until light and creamy (about 2-3 minutes).
Add the egg and vanilla extract, and beat until combined.
Add the flour (be sure to fluff it or weigh it!), cream of tartar, baking soda, ginger, cinnamon, cloves, cardamom, nutmeg and allspice and beat on medium speed until combined, scraping down the sides as necessary.
In a small bowl, combine the sugar and cinnamon for the Cinnamon Sugar.
Roll the cookie dough into 1″ cookie dough balls and roll them in cinnamon sugar. Place 12 of the dough balls on each cookie sheet.
Bake for 8-10 minutes, until slightly puffed but not browned, they may have a slight sheen but not be gooey in the middle. Remove from the oven and allow to cool on the baking sheet for 10 minutes before removing to a cooling rack.

Notes

Ingredients and Substitutions:

Butter: salted or unsalted butter will work just fine here!
Flour: be sure to fluff or weigh the flour — this will help you to get thick, chewy cookies that are not thin or dry.
Cream of Tartar: this helps to give the cookies a great chewy texture. You can omit if you must but I really recommend trying it!
Spices: the spice list is long because we are essentially making our own chai spice. You can substitute this with 1½ teaspoons of prepared chai spice mix, or reduce or increase the spices according to your tastes. These cookies have a mild spice flavor, so there is room to add more if you like a really strong chai flavor.

Storage

Storage: Once your cookies have cooled to room temperature, store them in an airtight container or in a Ziploc bag on the counter for up to 7 days.
Freeze Cookies: Once the cookies have cooled to room temperature, store them in a freezer-safe container with parchment paper between each layer to keep them from sticking together. Defrost at room temperature when you’re ready to serve them again.
Freeze Cookie Dough Balls: Make the cookies up to the point of baking them, and freeze the unbaked cookie dough balls. Simply flash-freeze the cookie dough balls on a lined baking sheet, then put them in a freezer-bag in the freezer for up to 2 months. You can then bake them fresh from frozen, adding on a couple of minutes to the baking time!

Nutrition

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Gingerbread Cake

Ashley Fehr — Mon, 19 Dec 2022 06:48:00 +0000

This Gingerbread Cake is moist, fluffy, and perfectly spiced with molasses, ginger, cinnamon, and nutmeg. Just 10 minutes to prep and the perfect Christmas dessert!

Ingredients Needed:
How to Make Gingerbread Cake
Gingerbread Cake FAQs
Tips and Notes
More Cake Recipes You’ll Love
Gingerbread Recipe Recipe

Holiday season rolls around and I know we’re all craving those classic flavors: pumpkin spice, peppermint, cranberry, and of course gingerbread!

I’ve already got Slow Cooker Gingerbread Pudding Cake and White Chocolate Gingerbread Poke Cake, so I decided it was time to make a classic Gingerbread Cake. No frills, just flavor!

I know it might not look like much, but this Gingerbread recipe is so incredibly delicious. It is mildly spiced but has big flavor (perfect if you have those who might be gingerbread skeptics).

I love it plain with sweetened whipped cream but it’s also delicious with caramel sauce or cream cheese frosting.

It is so fluffy and moist and perfect for the holidays!

Love Christmas baking? Check out these Christmas Desserts and these Easy Christmas Treats (no bake!).

Ingredients Needed:

Butter: melted butter gives the Gingerbread Cake a super moist texture but makes it easy to mix (no electric mixer required!).
Sugar: for sweetness, of course. It’s cake!
Eggs: gives the cake structure so it can hold shape.
Molasses: molasses is one of the signature flavors of gingerbread. It is rich and sweet!
Hot Water: added with the molasses to keep the cake moist.
All-Purpose Flour: spooned and leveled so you don’t end up with dry cake. You can likely sub for whole wheat flour, but I haven’t tried with this specific recipe so I can’t say for sure.
Baking Soda: to maintain a light and fluffy texture.
Spices: or cake is spiced with a mix of ground ginger, cinnamon, nutmeg, and salt.

How to Make Gingerbread Cake

Here’s a quick summary on making this gingerbread spiced cake. Full instructions can be found in the recipe card below!

Combine the wet ingredients: In a bowl, beat together butter and sugar until light and fluffy. Add eggs and beat again, then slowly add molasses and hot water until incorporated.
Add the dry ingredients: Add the flour, baking soda, and spices to the wet batter, then beat on low until smooth.
Spread into prepared baking dish — you can also use a 12 cup muffin pan to make cupcakes.
Bake: Spread the batter into a greased baking dish, then bake until a toothpick comes out clean.

Combine wet ingredients.

Add dry ingredients.

Pour into prepared baking pan.

Bake until a toothpick comes out clean.

Gingerbread Cake FAQs

What is gingerbread?

Traditionally gingerbread is a cake or loaf made with ginger, molasses and other warm spices.
Gingerbread cookies are made with similar flavors, but are used for cutout gingerbread men or gingerbread houses.

What is the difference between gingerbread and ginger cake?

Gingerbread Cake and ginger cake both utilize ginger, but their other ingredients are different. Gingerbread Cake is flavored using a combination of molasses and warm spices such as ginger, cinnamon, and nutmeg. Ginger cake is flavored using primarily ginger, but it may not have the other ingredients in it.

Is gingerbread actually made with ginger?

Yes! Gingerbread is made with ground ginger along with other warm sweet spices.

How to store:

Baked Gingerbread Cake will last in an airtight container in the fridge for up to a week or in the freezer for up to 2 months. To serve again, simply thaw in the fridge or on the counter if frozen.

Tips and Notes

Like it spicier? This cake recipe is light in flavor, so it isn’t overly spicy. If you prefer a stronger flavor, increase the spices each by ½ teaspoon.
Check the baking soda. It should be fresh. If it’s expired, it won’t serve its intended purpose which is to make the cake light and fluffy.
Grease the baking dish. This makes it so much easier to remove the cake without it sticking.
Check for doneness. To check that the cake is done, insert a toothpick into the center. If it comes out clean, it’s good to go. If it still has moist crumbs on it, it needs a few more minutes.
Top it off. This cake is great as-is, but feel free to top it with Vanilla Buttercream Frosting, Whipped Cream, Maple Glaze, or a dusting of powdered sugar.

More Cake Recipes You’ll Love

Slow Cooker Caramel Apple Pudding Cake

Apple Spice Cake

Easy Carrot Cake

Pumpkin Cheesecake

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Gingerbread Recipe

This Gingerbread Cake is moist, fluffy, and perfectly spiced with molasses, ginger, cinnamon, and nutmeg. Just 10 minutes to prep!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 28

Total Time 38

Servings servings

Calories 339cal

Author Ashley Fehr

Ingredients

1 cup butter melted
1 cup sugar
3 eggs
⅓ cup molasses
¾ cup hot water
2 ½ cups all purpose flour
1 ½ teaspoons ground ginger
1½ teaspoons cinnamon
1 teaspoon baking soda
½ teaspoon nutmeg
½ teaspoon salt

Instructions

Preheat the oven to 350 degrees F and lightly grease a 9×13 pan with non-stick spray.
In a large bowl, beat butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
Add eggs and beat until smooth.
Gradually add molasses and hot water (a little at a time), beating on low speed.
Add the flour, ginger, cinnamon, baking soda, nutmeg, and salt and beat on low until smooth and combined.
Spread into prepared pan and bake for 28-30 minutes, until a toothpick comes out clean. Set aside to cool.

Notes

*This Gingerbread cake recipe is light in flavor and not overly spicy. If you prefer a stronger flavor, you can increase the spices each by ½ teaspoon. We love it the way it is — not too overpowering and perfect for those people who are on the fence about strongly spiced gingerbread treats.

Tips and Notes:

Check the baking soda. It should be fresh. If it’s expired, it won’t serve its intended purpose which is to make the cake light and fluffy.
Grease the baking dish. This makes it so much easier to remove the cake without it sticking.
Check for doneness. To check that the cake is done, insert a toothpick into the center. If it comes out clean, it’s good to go. If it still has moist crumbs on it, it needs a few more minutes.

Storing:

Baked Gingerbread Cake will last in an airtight container in the fridge for up to a week or in the freezer for up to 2 months. To serve again, simply thaw in the fridge or on the counter if frozen.

Nutrition

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Pumpkin Chocolate Chip Bread

Ashley Fehr — Wed, 26 Oct 2022 06:49:00 +0000

This Pumpkin Chocolate Chip Bread is moist and sweet, loaded with pure pumpkin puree and chocolate chips! Made with Greek yogurt for extra richness and the best blend of fall spices.

Ingredients Needed:
How to Make Pumpkin Chocolate Chip Bread
Pumpkin Bread FAQs
Tips and Notes for Pumpkin Chocolate Chip Bread
More Pumpkin and Chocolate Recipes to Try
Pumpkin Chocolate Chip Bread Recipe

Fall is here, which means it’s time for all things pumpkin!

If you’ve been around here for a while you might have heard me say that apple is always my first choice for fall baking. But, my husband and kids love pumpkin and it does make the house smell amazing.

Once September hits you can catch me in the kitchen baking up Pumpkin Muffins, Pumpkin Pie, Pumpkin French Toast, Pumpkin Pudding Cake, and now this Pumpkin Chocolate Chip Bread.

This sweet bread is so simple to make, has the perfect spiced pumpkin flavor, and is so insanely moist. You might just be baking this all year round!

Ingredients Needed:

Unsalted Butter: melting the butter first makes the bread extra tender and moist.
Sugar: plain old granulated sugar is our choice here.
Pumpkin Puree: make sure you use pure pumpkin puree; NOT pumpkin pie filling. Pumpkin pie filling has sugar and other things added to it, so they are not the same.
Greek Yogurt: Greek yogurt gives the bread a protein boost and makes the texture irresistibly moist.
Eggs: holds everything together so the bread can hold its shape.
Spices: a blend of cinnamon, ground ginger, ground nutmeg, and salt is perfect complement to the pumpkin flavor.
Baking Powder and Baking Soda: keeps the texture light and fluffy.
Vanilla Extract: adds flavor depth.
Flour: all purpose and whole wheat both work great!
Chocolate Chips: use your favorite variety of chocolate chips to mix in to the batter.

How to Make Pumpkin Chocolate Chip Bread

This delicious sweet bread is prepped and ready for baking in just 10 minutes. Full instructions are included in the recipe card below.

Fat + sugar: Mixing together the butter and sugar first adds air pockets and creates a lighter texture.
Combine the wet ingredients: Add in pumpkin, yogurt, eggs, baking powder and soda, and spices. Whisk to combine.
Add the dry ingredients: Add in the flour and stir until just combined.
Bake: Stir in the chocolate chips, transfer the batter to a greased loaf pan, then bake until a toothpick comes out clean.

Combine the butter and sugar.

Add the remaining wet ingredients.

Stir in dry ingredients.

Stir in chocolate chips.

Pumpkin Bread FAQs

Why is my Pumpkin Bread dry?

If your bread is dry, you either over-measured the flour or it’s over-baked. To prevent over-measuring of the flour, either weight it with a kitchen scale (it should be 230 grams) or spoon it into the measuring cup and level it off gently with your finger. This prevents it from getting too packed in.

Why is my Pumpkin Bread gummy?

If your bread is gummy, then the ratio of dry to wet ingredients is probably off. Be sure to measure everything carefully!

How do I know when Pumpkin Bread is done?

You’ll know it’s done when a toothpick is inserted into the center of the loaf and it comes out clean or with just a few moist crumbs. If it’s still wet in the middle, it needs longer to bake.

How to store:

This Pumpkin Chocolate Chip Bread will last in an airtight container on the counter for up to 4 days, in the fridge for up to a week, or in the freezer for up to 2 months. To enjoy again, thaw if frozen. Warm in the microwave or oven if desired.

Tips and Notes for Pumpkin Chocolate Chip Bread

Check the pumpkin. Make sure you’re using pumpkin puree, not pumpkin pie filling. Puree is just pumpkin while filling has other ingredients like sweetener.
Grease the pan. Lightly greasing the pan makes it so much easier to remove the bread after baking.
Don’t over-mix. Over-mixed batter can result in dense, dry bread. Mix until just combined for the best texture.
Check for doneness. Use a toothpick to check if the bread is done. If it comes out clean, then it’s good to go. I recommend checking at 50 minutes, then adding time as needed.
Cover with foil, if needed. If the top of the bread is browning too much, but it’s not fully baked in the middle yet, cover the loaf with foil and continue baking.
Customize. Feel free to play around with different baking chips like white chocolate, cinnamon, or even butterscotch. This sweet bread would also be delicious topped off with Cream Cheese Frosting.

More Pumpkin and Chocolate Recipes to Try

Fall/Winter

Pumpkin Chocolate Chip Baked Oatmeal Cups + VIDEO

Double Chocolate Pumpkin Cheesecake Oreos

Flourless Pumpkin Cheesecake Brownies

Turtle Pumpkin Pie

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Pumpkin Chocolate Chip Bread

This Pumpkin Chocolate Chip Bread is moist and sweet, loaded with pure pumpkin puree and chocolate chips! Made with Greek yogurt for extra richness and the best blend of fall spices.

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 273cal

Author Ashley Fehr

Ingredients

½ cup unsalted butter (melted)
1 cup granulated sugar (200 grams)
1½ cups pure pumpkin puree (not pie filling) 300 grams
½ cup plain Greek yogurt
2 large eggs
3 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1¾ cups all purpose flour (228 grams)
1 cup chocolate chips

Instructions

Preheat oven to 350 degrees F and lightly grease an 8×4" or 9×5" loaf pan (a 9×5" will require less bake time).
In a large bowl, whisk together the butter and sugar for 2 minutes.
Add pumpkin, yogurt, eggs, cinnamon, baking powder, vanilla, baking soda, salt, ginger and nutmeg. Whisk until combined.
Add flour and stir in just until combined. Stir in chocolate chips and spread into prepared loaf pan.
Bake for 50-70 minutes, until a toothpick comes out clean or with moist crumbs. If necessary, cover with foil for the last 20-30 minutes of bake time if the top is browning too quickly.

Video

Nutrition

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Pumpkin Muffins

Ashley Fehr — Tue, 02 Nov 2021 06:09:00 +0000

These Pumpkin Muffins are perfect for fall! They’re moist, light, fluffy, perfectly sweet, packed with pumpkin puree and pumpkin pie spices, and topped with a crunchy and sweet cinnamon sugar topping!

Ingredients for pumpkin muffins
How to make pumpkin muffins
Can you use regular milk?
Why are my pumpkin muffins so dense?
Tips and tricks for pumpkin muffins
How to store
More pumpkin recipes
Pumpkin Muffins Recipe

Is anyone else as excited as I am for all the fall baking?

Just imagine cozying up with a pumpkin spice latte and a slice of pumpkin pie with a side of pumpkin pudding cake…too much?

Well, even if you’re not enjoying three different pumpkin spice recipes at once, you can bet pumpkin baking is in full swing. And these pumpkin muffins are the perfect fall snack, breakfast, or dessert!

It took me a few tries to get them just right (my family ate a LOT of pumpkin muffins these last few weeks!) but I’m so excited to share them today.

They are light and fluffy, with the perfect bakery-style muffin dome and an (optional, but not really) topping of cinnamon and sugar.

Ingredients for pumpkin muffins

Brown Sugar: brown sugar adds sweetness while its molasses content adds rich flavor.
Pumpkin Puree: make sure you use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has added sugar and other ingredients while pumpkin puree is just pumpkin.
Buttermilk: the buttermilk adds moisture while its acidity helps break down the gluten so the muffins are extra soft.
Canola Oil: I definitely recommend using canola oil since it has a more neutral flavor than other types.
Eggs: bind the ingredients together so that the muffins can hold their shape, and adds height so they are nice and fluffy.
Vanilla: adds flavor depth and brings out the warm sweetness of the brown sugar.
All-Purpose Flour: gives the muffins their structure. You can try swapping half of the flour for whole wheat to add more fibre.
Baking Powder and Baking Soda: you’ll use both of these leavening agents to keep the muffins light and fluffy.
Cinnamon, Salt, Nutmeg, Ground Cloves, and Ground Ginger: a simple blend of seasonings to add warmth, spicy sweetness, and that classic pumpkin spice flavor.
Unsalted Butter, Granulated Sugar, and Ground Cinnamon: makes up a sweet, crunchy cinnamon sugar topping to finish off the muffins.

How to make pumpkin muffins

Just 15 minutes to prep, 20 minutes to bake, and you’ve got a delicious fall snack ready to go!

Mix wet ingredients: In a large bowl, whisk together the brown sugar, pumpkin puree, buttermilk, oil, and eggs.
Add dry ingredients: Add in flour, baking powder, cinnamon, baking soda, salt, nutmeg, cloves, and ginger, then stir until just combined.
Portion the batter and bake: Divide the batter out into 14 greased muffin cups, then bake at 350ºF for 18-22 minutes or until a toothpick comes out clean.
Add topping: In a small bowl, mix together sugar and cinnamon. Brush the tops of the baked muffins with melted butter and dip them in the cinnamon and sugar.

Combine wet ingredients and sugar

Whisk spices and leaveners into wet ingredients

Add flour

Stir just until combined

Can you use regular milk?

I don’t recommend it. The buttermilk is part of what makes the muffins so moist, light, and fluffy!

If you don’t have buttermilk, I’ll show you how to make buttermilk here — then you never have to be without!

Why are my pumpkin muffins so dense?

If your pumpkin muffins are overly dense, there may be a couple reasons why:

Over-mixed batter. Be sure to mix the wet and dry ingredients together only until just combined. Mixing the batter too much can result in extra gluten development which can make the muffins dense or even gummy.
Expired leavening agents. Double check your baking soda and baking powder to make sure they aren’t expired before you use them in the muffins. If they’re too old, they won’t serve their desired purpose.
Too much flour. Whenever baking, you definitely need to lightly scoop your flour and spoon it into the measuring cup, or use a scale and weigh it. Any extra flour can weight down the muffins and make them dry, especially if the flour is packed into the cup.

Tips and tricks for pumpkin muffins

Check your pumpkin. Make sure you’re using pumpkin puree, not pumpkin pie filling. They’re not the same thing! Pumpkin puree will just have “pumpkin” listed in the ingredients. Pumpkin pie filling has added sugar.
Spoon and level the flour. It’s worth saying again! I recommend spooning the flour into your measuring cup, then levelling it off with your finger to avoid packing it too tightly. Too much flour will result in dry muffins.
Grease the pan. Lightly grease your muffin tin before you add the batter so you can easily remove the muffins after they’re baked. You can also use muffin liners if preferred.
Swap the topping. You can swap the cinnamon and sugar topping for cream cheese frosting or maple glaze.
Make pumpkin bread. Turn this pumpkin muffin batter into pumpkin bread by baking it in a loaf pan for 50-65 minutes instead. Use a toothpick or skewer to help you know when it is done.

How to store

Leftover pumpkin muffins will last in an airtight container at room temperature for 3 days, in the fridge for 1 week, or in the freezer for up to 2 months. When you’re ready to serve, simply microwave to warm, if desired!

More pumpkin recipes

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Pumpkin Muffins

These Pumpkin Muffins are perfect for fall! They're moist, light, fluffy, perfectly sweet, packed with pumpkin puree and pumpkin pie spices, and topped with a crunchy and sweet cinnamon sugar topping!

Course Bread and Baked Goods, Breakfast

Cuisine American

Prep Time 15

Cook Time 20

Servings muffins

Calories 229cal

Author Ashley Fehr

Ingredients

1 ¼ cups brown sugar (265 grams)
1 cup canned pumpkin puree (not pumpkin pie filling) about 230 grams
1 cup low fat buttermilk
¼ cup canola oil (50 grams)
2 large eggs
1 teaspoon vanilla
2 ¼ cups all purpose flour (293 grams) fluffed and levelled
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger

Cinnamon Sugar Topping

2 tablespoons melted unsalted butter
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Instructions

Preheat oven to 350 degrees F and lightly grease 14 muffin cups.
In a large bowl, whisk together brown sugar, pumpkin puree, buttermilk, oil, and eggs.
Add flour, baking powder, cinnamon, baking soda, salt, nutmeg, cloves and ginger. Stir just until combined but don't overmix.
Divide batter between 14 muffin cups. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean.
Let cool for 10 minutes in the pan and then remove to a wire rack to continue cooling.

Cinnamon Sugar Topping (optional)

In a small bowl stir together sugar and 1 teaspoon cinnamon.
Brush tops of muffins with melted butter and dip into cinnamon sugar mixture.

Notes

Notes:

Check your pumpkin. Make sure you’re using pumpkin puree, not pumpkin pie filling. They’re not the same thing! Pumpkin puree will just have “pumpkin” listed in the ingredients. Pumpkin pie filling has added sugar.
Spoon and level the flour. It’s worth saying again! I recommend spooning the flour into your measuring cup, then levelling it off with your finger to avoid packing it too tightly. Too much flour will result in dry muffins.
Grease the pan. Lightly grease your muffin tin before you add the batter so you can easily remove the muffins after they’re baked. You can also use muffin liners if preferred.
Swap the topping. You can swap the cinnamon and sugar topping for cream cheese frosting or maple glaze.
Make pumpkin bread. Turn this pumpkin muffin batter into pumpkin bread by baking it in a loaf pan for 50-65 minutes instead. Use a toothpick or skewer to help you know when it is done.

Storage:

Nutrition

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Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!

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Perfect Apple Pie

Ashley Fehr — Thu, 07 Oct 2021 06:38:00 +0000

This really is the Perfect Apple Pie! Thick, gooey, and sweet apple filling is baked in a soft, buttery homemade pie crust.

Serve warm and with a generous scoop of vanilla ice cream!

When I think of fall, I think of apple desserts.

Apple crisp cookies, cinnamon apple bread, apple crisp blondies, apple crumble pie, apple muffins, and of course, apple pie!

If you’ve spent your life searching for the perfect apple pie recipe, which I’m sure you all have, then look no further. This. Is. It!

Seriously. I don’t think this apple pie could be any better.

It’s warm, gooey, sweet, tart, and made with a perfectly soft, buttery, flaky, and golden-brown homemade pie crust.

Count me in!

Apple pie ingredients:

Pie Crust: I use a double batch of my homemade pie crust recipe which I think is totally worth the extra time. If you’re low on time, though, you can use store-bought pie crust instead.
Baking Apples: I recommend using Granny Smith, Honeycrisp, Fuji, Pink Lady, or Gala for the best results.
Brown Sugar and Granulated Sugar: sweetens the filling and dissolves into the moisture from the apples to create that classic ooey-gooey apple pie filling.
All-Purpose Flour: helps absorb the moisture from the apples as they cook
Cinnamon and Nutmeg: adds warm, sweet spiciness to the filling.
Unsalted Butter: provides flavor depth and warmth.
Egg wash: a combination of egg and water brushed over the top crust will give you that perfect, glistening golden color. It’s not necessary but really does make it pop!

How to make the perfect Apple Pie

Prepare your pie crusts according to the recipe and preheat the oven to 375ºF.
Roll out one pie crust so it’s larger than the pie plate you are using, then place into the pie plate.
Place peeled and sliced apples, brown sugar, granulated sugar, flour, cinnamon, and nutmeg into a large bowl and stir to combine.
Spread the apple mixture into the bottom pie crust.
Roll out the second pie crust and place it over the top of the apples, then cut a few slits in the top so that the steam can escape. Fold the bottom and top crusts together to create a very thick edge.
Cover the pie gently with foil (bend the edges slightly and place it over the top. Don’t pull it tight.) Bake for 40 minutes, placing a pan under the pie plate to catch any drips.
Remove the foil and continue baking until the top is golden-brown and the filling is thick and bubbly, then remove from the oven and cool for 2-3 hours before slicing and serving.

Roll out pie crust so that it is larger than the bottom

Add spices and sugars to sliced apples

Stir well to coat

Add to bottom crust and dot with butter

What crust to use

If you have time, I highly recommend whipping up a double batch of my homemade pie crust. It takes just 10 minutes to prep and has a delicious buttery flavor and flaky texture that really can’t be beat.

If you’re low on time and want to go the slightly more convenient route, feel free to use store-bought pie crusts instead.

How to make a lattice crust:

To make a lattice pie crust, roll out your top pie crust as you would normally.

Cut into thin strips, and lay half of them out all in the same direction across the top of the pie.

Then, alternate with pie crust strips going the opposite direction, but tucking them under and then on top of the first strips as you go.

Sound confusing? It’s not that bad!

See my Blueberry Pie post here for full step by step photos and a video!

What type of apples make the best apple pie?

That’s up to you! If you love tart apples paired with the sweet filling, you can use Granny Smith or Pink Lady apples. If you prefer sweeter apples in pie, use Honeycrisp, Fuji, or Gala!

Should you peel apples for apple pie?

Yes! I definitely recommend peeling the apples before slicing them. The skin of unpeeled apples can take on a weird, chewy texture when baked.

Don’t worry. Peeling apples is super easy. Just use a vegetable peeler!

Do you cook the apples first?

Nope! Sometimes apple pie recipes do require you to cook the apples first, but it’s not necessary for this recipe.

Instead, the excess liquid from the apples mixes with the sugars and flour to create that gooey texture you want in apple pie filling.

Tips and tricks for making perfect apple pie

Use homemade crust. Yes, this takes slightly more time but I promise it’s worth it!
Make the crust ahead of time. Homemade pie crust will last in the refrigerator for 3-4 days or in the freezer for up to 3 months! This is a great way to save time later on.
Thinly slice the apples so they cook all the way through. You want soft apples in the filling, not crunchy!
Vent the top pie crust by cutting small slits in the center so the steam has a place to escape as the pie bakes, or use a lattice or other design.
Cover with foil. Place foil over the top of the pie before baking so the top crust doesn’t burn — remove it about half way through to ensure perfect, golden color.
Cool before slicing. I recommend letting the pie cool for 2-3 hours before slicing (or overnight in the fridge for an even cleaner cut) so the filling has a chance to thicken.

How to store

Apple pie can be stored at room temperature for 1-2 days, in the fridge for up to 5 days, or in the freezer for 3-4 months.

To enjoy again, serve at room temp, from the fridge, or warm in the microwave.

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Perfect Apple Pie recipe

This really is the Perfect Apple Pie! Thick, gooey, and sweet apple filling is baked in a soft, buttery homemade pie crust.

Course Dessert

Cuisine American, canadian

Prep Time 1

Cook Time 1

Total Time 2

Servings servings

Calories 417cal

Author Ashley Fehr

Ingredients

2 pie crusts
8 tart baking apples (Granny Smith, Honeycrisp, Fuji, Pink Lady or Gala are best, about 3 pounds) peeled and thinly sliced
½ cup brown sugar
½ cup granulated sugar
¼ cup all purpose flour
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 tablespoon unsalted butter
1 egg
1 tablespoon water

Instructions

Prepare pie crusts according to recipe. Wrap and refrigerate 1-2 hours for best results.
Preheat oven to 375 degrees F.
Roll out one pie crust larger than the pie plate you are using (deep dish is best!).
Place apples (peeled and thinly sliced), brown sugar, granulated sugar, flour, cinnamon, and nutmeg in a large bowl and stir to combine thoroughly.
Spread apples into bottom pie crust. Dot with butter.
Roll out second pie crust and place over top of the apples (or follow the tutorial in the pie crust recipe to make a lattice crust), making sure to cut a few slits for steam to escape. Pinch bottom and top crust together and crimp or decorate as desired. *NOTE: a thick side crust is best in this case, as the long bake time can result in burnt edges if side is too thin. Fold the bottom and top crusts together to create a very thick edge.
Whisk together egg and water and brush over the top crust.
Cover lightly with foil (simply bend the edges slightly and place it over the top, don't pull it tight) and bake for 40 minutes, placing a pan under the pie plate to catch any drips.
Remove the foil and continue baking until the top is light golden brown and the filling is thickened and bubbly.
Remove from the oven and let cool for 2-3 hours before slicing, or refrigerate overnight for cleanest slices (you can also dig in right away if it's too hard to resist!)

Notes

Leftovers:

Apple pie can be stored at room temperature for 1-2 days, in the fridge for up to 5 days, or in the freezer for 3-4 months. To enjoy again, serve at room temp, from the fridge, or warm in the microwave. Thaw first if frozen.

Tips:

Thinly slice the apples so they cook all the way through. We want soft apples. Not crunchy!
Vent the top pie crust. Cut small slits in the center of the pie so the steam has a place to escape.
Cover with foil. Place foil over the top of the pie before baking so the top crust doesn’t burn — remove it about half way through to ensure perfect, golden color.
Cool before slicing. I recommend letting the pie cool for 2-3 hours before slicing (or overnight in the fridge for an even cleaner cut) so the filling has a chance to thicken.

Nutrition

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Swedish Meatballs recipe

Ashley Fehr — Mon, 15 Feb 2021 06:39:00 +0000

This Swedish Meatballs recipe is made with juicy homemade meatballs, simmered in a rich and creamy beef gravy — perfect for serving or noodles or mashed potatoes! See the step by step recipe video down in the recipe card.

What is in Swedish meatball sauce?
Variations and Substitutions:
Can I make these Swedish Meatballs in the crockpot?
Can I make these meatballs in the Instant Pot?
What should I serve with Swedish Meatballs?
Swedish Meatballs Recipe

We are a little meatball-obsessed around here, which explains our February theme for 6 Ingredient Staples — this easy Homemade Meatballs recipe.

So far, we’ve used it to make this classic Spaghetti and Meatballs (one of our all time favorite meals!) and now we’re tossing them in a rich and creamy gravy that couldn’t be simpler!

These Swedish Meatballs are totally juicy, loaded with flavor and made with just a few ingredients.

Serve them over rice, noodles, or mashed potatoes with a solid ladle of that creamy, beefy gravy and a side salad and one of my Mom’s Homemade Buns for a meal that screams comfort food!

What is in Swedish meatball sauce?

I guess that depends on who you ask

Traditionally, Swedish meatball sauce is a creamy beef gravy that starts with a simple roux (melted butter and flour to thicken), beef stock or broth and a few simple seasonings plus something to make it extra rich and creamy.

Often, that something is sour cream, and since I’m not a big fan of sour cream I usually use heavy cream instead. The heavy cream adds the perfect richness and we really love it this way!

I’ve included both in the recipe, so you can use whichever you prefer and both will be delicious!

Variations and Substitutions:

Meatballs: you can swap the homemade meatballs for store bought meatballs in a pinch, though nothing compares to homemade! If you are making homemade meatballs just for these Swedish meatballs, feel free to add ¼ teaspoon nutmeg for a more authentic flavor!
Beef broth: I always choose low sodium stock and broth and add my own seasoning. If you have regular beef broth with salt added, you will want to leave the salt out and add to taste at the end.
Cream: I make my sauce with heavy cream, but you can use either cream or sour cream (and I’ve included both in the recipe), without changing anything else in the recipe and both will work just as well!
Seasonings: since I use my classic homemade meatball recipe for these Swedish meatballs, I add a bit of nutmeg to my sauce to get that classic flavor coming through. You can adjust the seasonings to taste as you like!

Can I make these Swedish Meatballs in the crockpot?

If you’re looking to make these meatballs in the slow cooker, check out my Slow Cooker Swedish Meatballs recipe and post for more information.

Can I make these meatballs in the Instant Pot?

If you want to make Swedish meatballs in the Instant Pot, check out my Instant Pot Swedish Meatballs and Noodles for more information.

What should I serve with Swedish Meatballs?

We love these Swedish Meatballs served over plain cooked egg noodles or these Crockpot Mashed Potatoes — but these Cream Cheese Mashed Potatoes would be an indulgent addition to your meal!

This Instant Pot Brown Rice also rounds out the meal nicely!

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Swedish Meatballs

This Swedish Meatballs recipe is made with juicy homemade meatballs, simmered in a rich and creamy beef gravy — perfect for serving or noodles or mashed potatoes!

Course Main Course

Cuisine American, Swedish

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 456cal

Author Ashley Fehr

Ingredients

Meatballs

1 slice soft bread
2 tablespoons water
1/2 lb ground beef
1/2 lb ground pork
1 egg
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg

Swedish Meatball Sauce

1 ½ cups low sodium beef broth
1/2 cup heavy cream (or sour cream)
1 tablespoon Worcestershire sauce
1 ½ tablespoons corn starch
1 teaspoon minced garlic
1 teaspoon dried parsley
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1 pinch ground nutmeg

Instructions

Meatballs

Preheat oven to 425 degrees F and line a baking sheet with tin foil — optional but helps with clean up! (OPTIONAL: instead of baking, you can also simmer right in the sauce for 8 minutes per side. I bake a big batch at once, which is why I bake them).
Tear bread into small pieces and place in a food processor. Process until the bread is in fine crumbs and combine with water. Stir and let sit for a few minutes.
In a large bowl, combine beef, pork, egg, Italian seasoning, salt, pepper, nutmeg and soaked bread until just combined — don't overmix!
Shape into 1.5-2″ balls (I get about 20 this way, but you can get up to 30 if you shape them into 1″ balls) and place 1″ apart on the baking sheet.
Bake for 10-15 minutes (longer for 2″ rounds, shorter for 1″ rounds), until a meat thermometer reads at least 160 degrees F in the largest meatballs (a meat thermometer is your best chance at having perfectly cooked meatballs!)
Remove from the oven.

Swedish Meatball Sauce

In a large glass measuring cup, whisk together broth, cream, Worcestershire sauce, corn starch, garlic, parsley, salt, thyme, pepper and nutmeg.
Pour into a large skillet and bring to a simmer over medium heat. Let simmer until slightly thickened, stirring often, about 5 minutes.
Add the meatballs, stir and simmer for 5-10 minutes, until heated through (or 8 minutes per side if you are adding them raw).
Serve over egg noodles or mashed potatoes and refrigerate leftovers up to 4 days.

Video

Nutrition

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Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!