Stuffed with cranberry sauce, surrounded by mushroom stuffing, and wrapped in flaky puff pastry this Turkey Wellington is dressed to impress.

This post is sponsored by the Ohio Poultry Association, but all opinions are my own.

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It’s that time of year when turkey finally gets to be in the spotlight! But I am here to say that turkey shouldn’t be restricted. In fact I think turkey was meant for even greater things, such as Turkey Wellington – who says only beef gets to be wrapped all cozy in puff pastry anyway?

I was first introduced to an alterative to Beef Wellington in a virtual cooking class during COVID lockdown where we made Beet Wellington. Spoiler alert, it’s just as good as the traditional version. I would know because we tried them side by side.

So when it came to coming up with a fun new way to present turkey this season, I decided that if beets can be transformed into Wellington so can turkey. Heck, you can get half of the traditional seasonal recipes in one dish (turkey, cranberry sauce, and stuffing).

For this Turkey Wellington recipe, three pounds of turkey breast tenderloins are butterflied, stuffed with cranberry sauce, surrounded by a mushroom-pecan stuffing, and wrapped in flaky puff pastry. Sure this Turkey Wellington is dressed to impress but it’s cozy enough to serve any time.

To make things even easier, you have two chances to pause and refrigerate before continuing on with the recipe – after the turkey is cooked with the cranberry stuffed inside or when you’ve sealed it all in puff pastry.

While this version of Turkey Wellington very much so pulls inspiration from traditional Thanksgiving dishes and flavors, you could easily substitute the cranberry sauce (or omit entirely) or change up the seasonings in the mushroom-pecan stuffing to fit different occasions. But since it is November I plated mine with steamed green beans, blue cheese potatoes, and drizzled with gravy.

But even when cooking a fancy looking bird there are still rules to follow to ensure food safety. First, wash your hands and any other surfaces that come into contact with raw turkey before proceeding. Hand washing for at least 20 seconds is one of the simplest and most important health discoveries in history. I think we all can spare 20 seconds to make sure no one gets sick.

Next, you will notice the recipe calls for the use of a meat thermometer to confirm the internal temperature of the turkey reaches 165°F. This ensures that the bacteria are killed and also means you do not need to rinse off your turkey. In fact I advise against it because what you’ll end up doing is spreading contaminated droplets all over your kitchen. Trust me, I’m a microbiologist.

Finally, if you end up with more than enough turkey (usually 1-2 pounds per person for whole turkeys so 3 pounds of breast should serve 6) you need to store those leftovers in the fridge within 2 hours. Yes the bacteria were killed when cooking but unless your kitchen is completely sterile you reintroduced some when slicing and they multiple quickly – especially in moist warm things like freshly cooked meat. Won’t eat all the leftovers within 3-4 days? Turkey can also be frozen for 3-4 months.

The last little factoid I will bestow upon you before the recipe is that the state in which I live, Ohio, is one of the top ten largest turkey farming states in the nation, producing nearly 305 million pounds every year. I cannot even fathom that amount but I am happy to support my local turkey farmers by inspiring you to hopefully make this recipe this season and maybe even year round!

To learn more about Ohio turkey farmers and get cooking tips and nutrition information, please visit OhioTurkey.com and follow OPA on Facebook, Instagram, Pinterest, X  and YouTube.

TURKEY WELLINGTON WITH CRANBERRY SAUCE

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Yield: 4-6 Servings Prep Time: 1 Hour Cooking Time: 2 Hours 15 Minutes 2 Hours 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

WELLINGTON

• 3 lb. turkey breast tenderloin*
• 1 (14 oz.) can jellied cranberry sauce, cut lengthwise into quarters
• 1 Tbsp olive oil
• Salt and pepper
• 1 sheet puff pastry, thawed
• 1 large egg beaten with 1 Tbsp water, for brushing

STUFFING

• 1 Tbsp unsalted butter
• 1 large shallot, finely diced
• 16 oz. mixed mushrooms**, pulsed in food processor until pureed
• 1 cup fresh breadcrumbs
• 1/2 cup pecans, toasted and chopped
• 1 Tbsp fresh thyme, minced
• 1 Tbsp fresh rosemary, minced
• 1 Tbsp fresh sage, minced
• 3 large eggs, divided
• Salt and pepper, to taste

Directions

1. For the turkey: Preheat oven to 350°F. 
2. Place turkey breasts on a cutting board and carefully butterfly slice open like a book. Arrange the narrow portions to slightly overlap one another to form a rectangular shape the best you can. Season with salt and pepper, then place the quartered cranberry sauce jelly lengthwise down the middle of the turkey. 
3. Fold the breasts back on themselves, sealing the cranberry sauce inside, using a few toothpicks and/or cooking twine to secure the seams together. 
4. Transfer the turkey to a roasting tray, drizzle with olive oil and season with salt and pepper. Cover with foil and roast in the oven for 60-70 minutes, or until a meat thermometer reads 165°F at the thickest part. Remove from the oven and allow to cool completely. Remove the cocktail sticks and/or twine if using (you can stop here and refrigerate overnight or proceed).
5. Meanwhile prepare the stuffing: in a medium skillet, melt butter over medium heat. Add shallot and cook until translucent, about 5 minutes. Remove from pan to a large bowl; set aside.
6. Return pan over medium heat and add mushroom puree. Cook until mushrooms have released their moisture and boiled away, about 10 minutes. Remove from pan to the bowl with the onions. 
7. To the mushroom-onion mixture, add fresh breadcrumbs, pecans, thyme, rosemary, and sage. Mix until evenly distributed. Add 2 eggs and season salt and pepper, mixing until thoroughly combined. 
8. Dust a large sheet of greaseproof paper with flour, then roll out the puff pastry sheet to a size that will wrap around the turkey. Spread 2/3 of the mushroom stuffing onto the middle of the puff pastry to cover the bottom and sides of the turkey.
9. Place the turkey breast on top and spread the remaining stuffing over the top packing it all in and smoothing it out so that the whole breast is covered. Gently fold the puff pastry over the breast, pushing out excess air and press the seams together to seal. 
10. Brush with remaining egg, beaten with 1 tablespoon of water (you can stop here and refrigerate overnight or proceed).
11. When ready, preheat oven to 350°F and cook for 40-50 minutes, or until beautifully golden and the turkey has an internal temperature of 165°F. Remove from the oven and leave to cool for around 20 minutes before slicing.
12. Serve with gravy and your favorites sides. Refrigerate leftovers within 2 hours for 3-4 days or frozen for 3-4 months.

Notes

*It will look like one piece in the packaging but it's usually 2 separate breasts. When you butterfly them you will arrange them into a rectangle the best you can with the narrower edge overlapping. **I used cremini and shitake.

Source: Adapted from Elizabeth’s Kitchen Diary, Jamie Oliver, and Bleu & Fig‘s Virtual Cooking Series, Class 2.

Bundt cakes are secret powerhouses of flavor and this tangerine rosemary olive oil cake is no exception. Aromatic and sweet flavors combine into a party for your taste buds.

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The flavor of this tangerine rosemary olive oil cake was inspired by one friend’s creation shared on Instagram in mini bunt form but then made a reality by adapting from another friends recipe. So much friend loving.

While I did consider making these in my mini bunt pan (gifted to me by another friend, The Baking Fairy), I decided to go big and use my favorite bundt pan instead because I don’t use it enough for being my favorite. Maybe I will keep it in rotation and make a blueberry lemon bundt cake next.

Besides the shape of the pan, the other important components were the tangerines from Melissa’s Produce for #SpringSweetsWeek back in March (yes I made this a long time ago and am just now sharing it, my bad), and the rosemary olive oil all the way from Italy thanks to Pomora. Both are delicious on their own, but combined? Oh my.

While you don’t have to make this tangerine rosemary olive oil cake with those specific products, they are pretty stellar ingredients and definitely helped make this cake delicious. In truth, this may be one of my favorite recipes from 2024. Stay tuned for the end of year Best of 2024 Recipes recap ;-).

Aside from the bundt shape and flavor, my other favorite thing about this tangerine rosemary olive oil cake is how freaking flavorful it is. I know it looks kind of boring, but I think that’s the secret to bundt cakes. They are unsuspecting-looking powerhouses.

No need for fancy frosting or baking skills, just simple, delicious flavors all baked into one pan, which then gets doused in glaze. You could add some fresh fruit if you want or whipped cream, but it really can stand on its own.

TANGERINE ROSEMARY OLIVE OIL CAKE

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Yield: 16 Servings Prep Time: 20 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CAKE

• 2-3/4 cups all purpose flour
• 3/4 tsp salt
• 2-1/2 tsp baking powder
• 3/4 cup Pomora rosemary olive oil*
• 2 cups granulated sugar
• 2 Tbsp tangerine zest (from about 2)
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup fresh squeezed tangerine juice (from 3-4)
• 1/2 cup milk, room temperature

GLAZE

• 1-1/4 cups powdered sugar
• 3 Tbsp tangerine juice
• Zest from 1 tangerine
• 1 Tbsp melted butter
• Splash vanilla extract
• Pinch salt

Directions

1. Preheat oven to 350 degrees, with rack on bottom third. Coat a large 10-12 cup bundt pan with Baker's Joy non-stick spray** or heavily grease and flour the pan; set aside.
2. In a medium bowl, whisk together the flour, salt, and baking powder; set aside.
3. In a glass measuring cup, combine the juice and milk; set aside.
4. In the bowl of an electric mixer (or large bowl with hand mixer), beat the oil, sugar, and zest on high speed until combined, about 1 minute. Add the eggs one at a time, mixing well between eat. Beat in the vanilla extract.
5. Beating on medium speed, add the flour mixture to the wet ingredients in 3 additions, alternating with half of the liquid mixture, ending with the flour mixture.
6. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 15-20 minutes, then carefully invert the cake onto a cooling rack, remove from pan, and cool completely.

Notes

* or add 1 Tbsp dried rosemary to regular olive oil. ** In this case, using a specific kind of non-stick spray truly matters. With all those nooks in a bundt pan, you need a high quality spray.

Source: Adapted from Neighborfood.

Get down with all the flavors in these lime, mint, rosemary and lavender sugar cookies. Then choose your own adventure by rolling them in granulated or turbinado sugar.

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Savory recipe inspiration is lacking lately. Sure I’ve spruced up several old recipes lately, but not new ideas are developing in my brain. I think I am just distracted with other goings-on in life. Nothing bad, just busy. As a result dinner-time ideas suffer and instead I turn to sugar.

When it comes to sugar, my go-to is obviously cookies. I suppose there’s no harm in the fact that I have posted more cookie recipes than anything else lately, being The Spiffy Cookie and all, but I’m certain I’ve posted more cookies than anything else in 2023. This will be eight in case you were wondering.

These lime, mint, rosemary and lavender sugar cookies are another version of my classic chewy sugar cookies. I did a little experiment with them as I could not decide whether to stick to rolling them in granulated sugar or to get fancy with some turbinado sugar, so I did half and half and had friends taste-test.

As you might expect, the turbinado added more texture and crunch to the exterior of the cookies. It also may have mellowed out/masked some of the lime, mint, rosemary and lavender flavors. So if you prefer less crunch and a more herb-forward cookie, then stick to the granulated sugar.

While you are literally “sugar-coating” them, in my opinion you can’t go wrong with either sugar coating for these lime, mint, rosemary and lavender sugar cookies. Maybe you could also go half-and-half and do your own taste-test!

If you love these herb sugar cookies, check out my chewy mojito sugar cookies, lavender white chocolate chip cookies, lemon-rosemary white chocolate chip cookies, and orange-lavender white chocolate chip cookies.

LIME, MINT, ROSEMARY, AND LAVENDER SUGAR COOKIES

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Yield: 2 dozen Prep Time: 35 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups all-purpose flour
• 1-1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter, melted and cooled to almost room temperature
• 1-1/2 cups sugar
• 2 tsp lime zest
• 2 tsp minced fresh mint
• 2 tsp minced fresh rosemary
• 2 tsp dried lavender
• 1 egg, room temperature
• 1 Tbsp milk
• 1 tsp vanilla extract
• Turbinado sugar, for rolling*

Directions

1. In a medium bowl, Whisk together flour, baking soda, and salt. Set aside.
2. In a large bowl, beat together the butter and sugar until creamy, about 3 minutes. Stir in lime zest and herbs until evenly distributed. Add egg, milk, and vanilla and beat until combined. Gradually add flour mixture, mixing until just combined.
3. Place extra sugar in a bowl, roll tablespoons of dough into balls, roll in turbinado sugar*, and shake off any excess. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
4. Preheat oven to 350°F. Place on cookie sheets lined with parchment paper or silicone baking mats, about 2 inches apart.
5. Bake 8-10 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.

Notes

*You can also substitute for regular granulated sugar if you prefer.

Source: Adapted from my Chewy Sugar Cookies.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This fresh, homemade watermelon lemonade is sweetened with a rosemary simple syrup that is perfect for summer gatherings. Also delicious spiked with tequila or vodka!

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Have you ever made your own lemonade before? It might seem tedious to squeeze a bunch of lemons but I swear it’s the best lemonade you’ll ever have and you don’t need a whole lot of ingredients. Today’s version adds in rosemary and watermelon for something a little different.

Rosemary Watermelon Lemonade Ingredients:

• Seedless watermelon
• Fresh lemon juice
• Fresh rosemary
• Sugar
• Water
• Tequila or Vodka (optional)

First, you made a rosemary simple syrup. Then all you have to do is mix with a little more water, watermelon puree, and fresh lemon juice. Just like that you’ve made your very own rosemary watermelon lemonade that the whole family will love. But if you’re looking for a spiked version, add a little tequila or vodka. Mix up a Watermelon Mojito while you’re at it too.

Friday #LemonWeek Recipes

• Lemon Poppy Seed Sweet Rolls by Fresh April Flours
• Grilled Chicken Piccata by Palatable Pastime
• Creamy Lemon Smoothie Recipe by Blogghetti
• Gluten Free Lemon Bars by Hezzi-D’s Books and Cooks
• Lemon Tarragon Salmon by Art Of Natural Living
• Meyer Lemon Vanilla Shortbread Cookies by Karen’s Kitchen Stories
• Lemon Poppy Seed Thumb Print Cookies by Cheese Curd In Paradise
• Lemon Pasta by Devour Dinner
• Lemon Blueberry Cookies by Best Cookie Recipes
• Lemon Tea Bread by The Freshman Cook
• Homemade Lemon Cake by Simply Inspired Meals
• Italian Lemon Ricotta Cake by The Fresh Cooky
• Lemony Shrimp Pasta by A Day In The Life On The Farm
• Lemon Crumb Muffins with Lemon Glaze by An Affair From The Heart
• Lemon Poppy Seed Cake by Kathryn’s Kitchen Blog
• Ina Garten’s Lemon Chicken by Jen Around The World
• Lemon Ice Cream by Lemon Blossoms
• Lemon Sour Cream Pound Cake by Home Cooked Harvest
• Grilled Lemon Herb Flatbread by That Recipe
• Lemon Meringue Cheesecake by The Redhead Baker
• Oven Baked Lemon Pepper Chicken and Gnocchi by Jonesin’ For A Taste
• Dragonfruit Lemonade by Magical Ingredients

ROSEMARY WATERMLEON LEMONADE

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Yield: 6 servings Prep Time: 35 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups water, divided
• 1-1/2 cups sugar
• 3 springs fresh rosemary
• 3 cups pureed fresh seedless watermelon
• 1-1/2 cups fresh lemon juice (about 6 large lemons)
• 1 cup tequila or vodka, optional
• Thin lemon slices and rosemary, for garnish

Directions

1. In a medium saucepan, bring 1-1/2 cups of the water and sugar to a boil. Simmer until sugar has dissolved. Add the rosemary, remove from heat, cover. and let steep for 30 minutes.
2. Strain into a pitcher. Discard rosemary sprigs (or keep for garnish). Add remaining 1-1/2 cups cold water, watermelon puree, and lemon juice to a pitcher and stir until the sugar dissolves. Stir in tequila, if using. Refrigerate until ready to serve.
3. Pour into a glass filled with ice and garish with slice of lemon and rosemary..

Source; Adapted from my Homemade Strawberry (Vodka) Lemonade and Lavender Vodka Lemonade.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Check out the amazing prizes you can win in our #LemonWeek Giveaway!

Prize #1: Rodelle Prize Pack

Rodelle Prize Pack includes:

• 2 count Gourmet Madagascar Vanilla Beans
• 2oz Almond Extract
• 4oz Natural Baker’s Extract
• 4oz Vanilla Paste
• 8oz Gourmet Vanilla Extract
• 25oz Organic Baking Cocoa

Prize #2: La Tourangelle Prize Pack

La Tourangelle Prize Pack includes:

• Extra Virgin Olive Oil
• Roasted Walnut Oil
• Regenerative Sunflower Oil
• 4oz Vanilla Paste
• Fleur de Sel Almond Butter

Terms and conditions: This #LemonWeek is sponsored by Rodelle and La Tourangelle which starts 5/23/2022 and ends 6/3/2022 at 11:59pm ET. Enter to win a prize pack from Rodelle or La Tourangelle that include baking and cooking ingredients. This giveaway is open to anyone 18 years or older in the United States. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Two (2) winners will be selected and sent prize packages directly from the giveaway sponsors. The #LemonWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #LemonWeek posts or entry.

These tender pecan shortbread cookies are also flavored with fresh rosemary and drizzled with honey-ginger icing. Sprinkle a little extra fresh grated ginger on top for one delicious fall cookie.

This content was created using complimentary products from Melissa’s Produce, Millican Pecans, Dixie Crystals, and Taylor & Colledge. I was not otherwise compensated and all thoughts/opinions are my own.

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Normally I only think to make shortbread for the winter holidays, but after making these that needs to change.

Not only are there pecans and rosemary in the dough itself, they are also topped with a honey-ginger icing and a little extra fresh grated ginger in case you had any doubts about the flavor.

You could easily press a whole pecan on top before baking these but I didn’t want a big crunchy pecan stealing the show from this uniquely tender cookie.

What do they taste like? The base reminds is reminiscent of pecan sandies, but tender instead of crunchy. But then add the savory warmth of the herbal rosemary flavor. Then mellow out that rosemary with the sweetness of honey in the icing, with a little zing from the fresh ginger.

These cookies are basically a fall flavor party for your taste buds.

This recipe was made using Melissa’s Produce fresh rosemary and ginger and Millican Pecans, and Dixie Crystals sugar. They really shine together in this recipe!

Check out the prizes up for grabs for these and more sponsors below and use the widget to enter the giveaway at the end of this post.

More #FallFlavors Recipes Below:

Beverages

• Apple Cider Milk Tea With Boba And Caramel Apple from Magical Ingredients
• Apple Cider Old Fashioned from Books n’ Cooks

Breakfast and Baked Goods

• Apple Cider Donut Muffins from Cheese Curd In Paradise
• Pear and Apple Cider Scones from A Kitchen Hoor’s Adventures
• Spiced Pumpkin Coffee Cake from Hezzi-D’s Books and Cooks

Side Dishes

• Balsamic Roasted Purple Brussels Sprouts W/ Grapes & Chestnuts from Savory Moments
• Cinnamon Sweet Potato Pumpkin Muffins from Blogghetti
• Fall Roasted Vegetable Medley from Family Around the Table
• Glazed Cippolini Onions With Rosemary from Life Love and Good Food
• Sweet Potato Latkes from Take Two Tapas

Main Dishes

• Apple Cider Pulled Pork With Apple Slaw from Simple and Savory
• Butternut Squash Pasta Sauce from Jen around the world

Desserts

• Apple Blondies from Eat Move Make
• Apple Turnover from Art of Natural Living
• Butterscotch Pie from Lemon Blossoms
• Gf Cinnamon Graham Cracker Cupcakes from Frugal & Fit
• No- Bake Pumpkin Cheesecake With Salted Caramel Glaze from West Via Midwest
• Oatmeal Scotchies from Palatable Pastime
• Pear Bundt Cake from The Fresh Cooky
• Pear Cobbler from Fresh April Flours
• Pear Crisp Ice Cream from Jolene’s Recipe Journal
• Pecan Butter Cookies from An Affair from the Heart
• Pecan Pie Bars from Devour Dinner
• Pumpkin Cupcakes from House of Nash Eats
• Pumpkin Spice Sugar Cookies from SueBee Homemaker
• Sweet Tea Panna Cotta from Karen’s Kitchen Stories
• Turtle Waffle Ice Cream Sandwiches from That Recipe

One year ago: Easy Apple Dumplings

Two years ago: Lemon Cookies with Caramelized Milk Jam

Five years ago: Weekly Meal Plan #30

Six years ago: Mesquite Chicken Sausage and Pepper Pizza

Seven years ago: Cheetos Cheeseburgers

Nine years ago: Sweet Potato Gnocchi with Sage Browned Butter Sauce

ROSEMARY PECAN SHORTBREAD WITH HONEY-GINGER ICING

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Yield: 4 dozen Prep Time: 2 Hours 15 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COOKIES

• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup powdered sugar
• 1/2 cup cornstarch
• 2 cups all-purpose flour
• 1/2 cup minced pecan pieces
• 2 Tbsp fresh minced rosemary
• 1/2 tsp salt

ICING

• 1/2 cup powdered sugar
• 2 tsp milk
• 2 tsp honey
• 2 tsp grated fresh ginger

Directions

1. In a large bowl, beat butter with an electric mixer until fluffy. Stir in the powdered sugar, cornstarch, flour, pecans, rosemary, and salt. Beat on low for one minute, then on high for 3-4 minutes.
2. Turn out dough onto a sheet of waxed paper. Form dough into two 8” logs and roll up in the wax paper sheet and refrigerate for 1-2 hours.
3. Preheat the oven to 350 degrees. Line two cookies sheets with silicone baking mats or parchment paper, set aside.
4. Unroll the logs of shortbread dough and slice each into 1/4-inch thick rounds. Place on prepared cookie sheets and bake for 7-10 until just set and edges have not yet begun to brown. Cool on wire racks.
5. While the cookies cool, in a small bowl whisk together icing ingredients, adding more milk or sugar as needed to reach desired consistency. Drizzle tops of cookies with icing, then chill to set. Store in an airtight container.

Source: Adapted from my Dark Chocolate Dipped Orang Spice Shortbread.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.

Prize 1: Texas Pecan Candy Basket from Millican Pecan

The Millican Pecan Texas Pecan Candy Basket is loaded with a variety of pecan gifts. Includes 6 Milk Chocolate Pecan Clusters, 6 Milk Chocolate Caramillicans (similar to Turtles), 6 White Chocolate Caramillicans, 6 Pecan Pralines, and a 1/2 lb. Bag of Flavored Pecans! Every bit DELICIOUS! A $75 value.

Prize 2: Williams Sonoma Cleartouch Nonstick 6-Piece Bakeware Set from Dixie Crystals

Perfect for the occasional baker, our entry-level collection features a sturdy nonstick silicone coating at a great value. Aluminized steel, the material of choice for professional bakers, provides excellent heat transfer for even baking, so food turns out beautifully and releases easily, every time. 6-Piece Set includes: Half-sheet pan, 12-cup muffin pan, round cake pan, square cake pan, rectangular cake pan, loaf pan. An $80 value.

Prize 3: 3 Month Melissa’s Produce Gift Subscription

A stunning selection of the most delicious produce will be delivered once a month for 3 months. At Melissa’s, the produce is selected at their peak of perfection and packed by hand to ensure safe arrival. A $124 value.

Prize 4: A Red Dancing Leaves Teapot and a tin of Hot Apple Cider Tea from The Republic of Tea

Let the aroma of fresh apple and mulled cider spices envelop you as you sip this golden infusion. The crisp, lingering finish will leave you wanting more! A naturally-caffeine free blend of apples, cinnamon cloves and ginger. Reminiscent of apple cider, with the luscious aroma of cinnamon and cloves, make this cup the perfect accompaniment to the colors of the harvest season.

Prize 5: A selection of six flavors of Oat Crackers from Nairn’s

One winner will receive a box of each Nairn’s Original, Chocolate Chip, Stem Ginger Oat Grahams, Caramelized Onions, Rosemary & Sea Salt Flatbreads, and Oat Cracker. Nairn’s has been baking oats since 1896. They use simple, natural, and wholesome ingredients in their products. Minimum $25 value

Prize 6: A Selection of extracts from Taylor and Colledge.

One winner will receive a selection of extracts to include vanilla bean, almond, lemon, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla. Minimum of $25 value

Six (6) winners will be randomly selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and the contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entries. Thank you to our sponsors Millican Pecan Company, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Republic of Tea, and Nairn’s for providing prizes.

Take white pizza to the next level with this grape & gorgonzola pizza. Complimented by a little rosemary and honey this pizza is a must for fall.

This content was created using complimentary products from Melissa’s Produce and, Dixie Crystals. I was not otherwise compensated and all thoughts/opinions are my own.

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It’s time to start caving into fall cooking/baking for #FallFlavors Week! I am not quite ready for pumpkin yet. Baby steps. Thankfully fall isn’t only about pumpkin, there are all kinds of delicious flavors to enjoy. Although I think my first recipe for this week might come as a bit of a surprise

Grape & Gorgonzola Pizza?

Already a fan of fruit on pizza (not to be confused with dessert fruit pizza)? Then prepare yourself for your latest obsession! A olive oil-based white pizza like no other topped with sweet red grapes, fontina, gorgonzola, rosemary, and a little honey. And if that sounds good, you’ll also like Pork Chops with Roasted Grapes.

If you thought I was weird for putting strawberries on top of pizza then this pizza might not be for you. But even my skeptical husband loved it so I really think you should give it a chance. After all, this pizza was inspired by the pizza chain Pies & Pints so clearly others like it as well.

I don’t incorporate grapes in my cooking nearly enough, so why not make them the star? Especially when I got two big containers of fresh grapes (and rosemary) from Melissa’s Produce for #FallsFlavors Week (along with sugar from Dixie Crystals). I originally wasn’t sure if I would use the grapes, as I don’t normally think of them for fall, but man am I glad I decided to make this.

First I coated the grapes in a sweet white wine reduction to really bring out their flavor. Then, the combination of the sweet red grapes with tangy gorgonzola cheese and aromatic rosemary was really something special. Especially when finished off with a post-oven drizzle of honey, a topping I use more and more frequently these days. It’s up there with a post-oven balsamic reduction drizzle.

Stayed tuned all week for more but in the meantime, check out all the other delicious recipes shared today listed below. Then scroll further down for sponsor info, giveaway prizes, and the widget with which to enter to win!

More #FallFlavors Recipes Below:

Appetizers and Snacks

• Caramel Pecan Clusters from An Affair from the Heart
• Carrot Top Hummus from Savory Moments
• Fall Charcuterie Board from Magical Ingredients
• Roasted Red Pepper and Crab Savory Cheesecake from A Kitchen Hoor’s Adventures
• Sweet And Spicy Roasted Nuts from Karen’s Kitchen Stories

Breakfast and Baked Goods

• Apple Cranberry Pecan Overnight Oats from Jolene’s Recipe Journal
• Cinnamon Apple Bread from Lemon Blossoms
• Sweet Potato Pancakes from Cindy’s Recipes and Writings

Soups and Salads

• Instant Pot Butternut Squash Soup from Devour Dinner
• Panera Autumn Squash Soup from The Fresh Cooky
• Salmon Salad With Grapes And Pecans from Art of Natural Living

Side Dishes

• Apple Butter Dijon Roasted Brussel Sprouts With Candied Pecans And Green Apple from Soulfully Made
• Butternut Squash And Bacon Risotto from SueBee Homemaker
• Loaded Bacon And Kale Salad from Palatable Pastime
• Roasted Maple Bacon Brussels Sprouts And Butternut Squash from Eat Move Make
• Sausage Stuffed Acorn Squash from Hostess At Heart

Main Dishes

• Apple Cider Rubbed Pork Chops from That Recipe
• Thai Butternut Squash Curry from Cheese Curd In Paradise
• Butternut Squash Parmesan Pasta from Frugal & Fit
• Honey Dijon Chicken Sheet Pan Dinner from Simple and Savory
• How To Air Fry Pork Tenderloin With Sweet Potatoes from West Via Midwest

Desserts

• Butter Pecan Fudge from Take Two Tapas
• Cinnamon Roll Cheesecake from Fresh April Flours
• Easy Apple Crisp from Life Love and Good Food
• Espresso Chocolate Chip Cookies from Books n’ Cooks
• French Apple Tart from Jen around the world
• Individual Grape Crumble from Hezzi-D’s Books and Cooks
• Pumpkin Roll from House of Nash Eats
• Pumpkin Snickerdoodles from Family Around The Table
• Slow Cooker Apple Pear Crisp from Blogghetti

Seven years ago: Mini Reese’s-Oreo Cheesecakes

Eight years ago: Beginner Fondant

Nine years ago: Sweet Potato Breakfast Biscuits

Ten years ago: Chicken Pot Pie Wellington

GRAPE 7 GORGONZAOLA PIZZA

Print

Yield: 4 servings Prep Time: 45 MInutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 2 Tbsp olive oil
• 1/3 cup sweet white wine (like Vin Santo)
• 1 Tbsp sugar
• 1-1/2 cups red seedless grapes, halved lengthwise
• 4 oz. shredded Fontina
• 3 oz. crumbled Gorgonzola
• 1 tsp fresh minced rosemary
• Honey, for serving

Directions

1. Place pizza stone* on oven rack in lower third of oven and preheat to 500°F for at least 30 minutes.
2. Meanwhile, in a medium saucepan add wine and sugar. Place over medium heat and bring to a boil stirring until the sugar dissolves. Continue to boil until reduced to about 1 tablespoon, about 5 minutes. Add grapes and gently stir to coat. Remove from heat and set aside.
3. Roll out pizza dough and transfer to a pizza peel sprinkled with cornmeal.
4. Evenly brush on the olive oil, followed by fontina, gorgonzola, grapes, and rosemary.
5. Transfer to the pizza stone (without removing from the oven) and bake for 15 minutes, or until the crust starts to turn golden and the cheese starts to bubble.
6. Allow to cool 5 minutes. Drizzle with honey, slice and serve.

 

 

Notes

*If you don't have a pizza stone, assemble your pizza on a baking pan.

Source: Adapted from Epicurious, inspired by Pies & Pints.

Welcome to #FallFlavors where more than 25 food bloggers are sharing recipes with favorite Fall flavors. Our sponsors, Millican Pecan, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Nairn’s, and Republic of Tea, have furnished participating bloggers with complimentary product to use in their recipe creations that they will be sharing this week. These same sponsors have generously offered prizes for our giveaway so be sure to enter and share with your friends so they can enter too. Be sure to follow our Fall Flavors Pinterest account for more inspiration.

Prize 1: Texas Pecan Candy Basket from Millican Pecan

The Millican Pecan Texas Pecan Candy Basket is loaded with a variety of pecan gifts. Includes 6 Milk Chocolate Pecan Clusters, 6 Milk Chocolate Caramillicans (similar to Turtles), 6 White Chocolate Caramillicans, 6 Pecan Pralines, and a 1/2 lb. Bag of Flavored Pecans! Every bit DELICIOUS! A $75 value.

Prize 2: Williams Sonoma Cleartouch Nonstick 6-Piece Bakeware Set from Dixie Crystals

Perfect for the occasional baker, our entry-level collection features a sturdy nonstick silicone coating at a great value. Aluminized steel, the material of choice for professional bakers, provides excellent heat transfer for even baking, so food turns out beautifully and releases easily, every time. 6-Piece Set includes: Half-sheet pan, 12-cup muffin pan, round cake pan, square cake pan, rectangular cake pan, loaf pan. An $80 value.

Prize 3: 3 Month Melissa’s Produce Gift Subscription

A stunning selection of the most delicious produce will be delivered once a month for 3 months. At Melissa’s, the produce is selected at their peak of perfection and packed by hand to ensure safe arrival. A $124 value.

Prize 4: A Red Dancing Leaves Teapot and a tin of Hot Apple Cider Tea from The Republic of Tea

Let the aroma of fresh apple and mulled cider spices envelop you as you sip this golden infusion. The crisp, lingering finish will leave you wanting more! A naturally-caffeine free blend of apples, cinnamon cloves and ginger. Reminiscent of apple cider, with the luscious aroma of cinnamon and cloves, make this cup the perfect accompaniment to the colors of the harvest season.

Prize 5: A selection of six flavors of Oat Crackers from Nairn’s

One winner will receive a box of each Nairn’s Original, Chocolate Chip, Stem Ginger Oat Grahams, Caramelized Onions, Rosemary & Sea Salt Flatbreads, and Oat Cracker. Nairn’s has been baking oats since 1896. They use simple, natural, and wholesome ingredients in their products. Minimum $25 value

Prize 6: A Selection of extracts from Taylor and Colledge.

One winner will receive a selection of extracts to include vanilla bean, almond, lemon, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla. Minimum of $25 value

Six (6) winners will be randomly selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and the contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entries. Thank you to our sponsors Millican Pecan Company, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Republic of Tea, and Nairn’s for providing prizes.

The best of the holidays all in one slab pie – tart cranberries and juicy pears on top of a fragrant rosemary and sweet sugar cookie crust.

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I know I said that I was done posting new recipes for 2020, but I stupidly shared photos of this slab pie I made, with full intention of not sharing it until November 2021. You’d think I had learned after the same thing happened with the fruit cake banana bread but here we are again.

Here’s hoping you still have motivation to cook anything because this one is truly worth your time (and it’s not that hard to whip up).

I already love galettes partly due to their rustic ease and the other part due to the increased crust to filling ratio, and slab pies are right up there for the same reason. Honestly, I really should make less traditional pies and more of those, but then again I did just buy a really cool new pie pan… but I digress.

Just like my pumpkin slab pie this baby has a sugar cookie crust, but this time with some added fresh rosemary because it’s amazing. Seriously, this pie would be good enough on its own but damn that crust is necessary now that I’ve had it. 

The sweetness of the crust and pears balance with the tartness of the cranberries and aromatics of the rosemary. I almost added a flavored whipped cream on top but honestly this can stand alone.

Or try it with a dollop of plain fresh whipped cream. I did try it with a scoop of vanilla ice cream as well but I think I prefer the whipped cream or nothing at all.

So before you swear off dessert and stop baking, please give this one a chance. It would be the perfect treat to bring in the new year with a glass of champagne if you so desire. Or maybe a cran-merry vodka?

However you celebrate the end of 2020, here’s to hoping the light is at the end of the tunnel of all this madness! 

Four years ago: Best of 2016

Six years ago: Orange Glazed Green Beans and Butternut Squash

Seven years ago: Almond-Pear Panino

Nine years ago: Creamy Grape Dessert

PEAR CRANBERRY SLAB PIE WITH ROSEMARY SUGAR COOKIE CRUST

Print

Yield: 15 servings Prep Time: 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING

• 3 cups fresh cranberries
• 4 pears, peeled pitted and evenly sliced
• 1/4 cup sugar
• 2 Tbsp fresh orange juice
• 1/2 tsp ground cinnamon

CRUST

• 1/2 cup unsalted butter, room temperature
• 1 cup sugar
• 1 egg
• 2 cups all-purpose flour
• 2 Tbsp fresh chopped rosemary
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp vanilla extract

Directions

1. Preheat oven to 350 degrees with rack on bottom third of the oven. Lightly grease a 9×13-inch rimmed baking sheet, set aside.
2. In a large bowl, combine the cranberries and pears. Gently toss with the sugar, orange juice, and cinnamon - set aside.
3. In another large bowl, cream together the butter and sugar. Blend in the egg.
4. In a medium bowl, sift together the flour, rosemary, baking powder and salt. Add to the butter mixture 1/3 at a time until incorporated. Blend in the vanilla.
5. Press the dough evenly into the bottom and up the side of the prepared baking pan. Pour filling evenly over the crust.
6. Bake for 50-60 minutes, or until the crust is golden and the fruit is bubbly. Let cool on a wire rack before serving with fresh whipped cream*.

Notes

* Best served the same day or within 24 hours.

Did you make this recipe? I want to see!
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This cocktail is named after its creator and today’s guest. It uses some of her favorite ingredients and also happens to have a lovely flavor profile for the winter season.

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Herro! I’m Haley from…no associated blog. I’m currently a PhD Candidate in Richmond, VA but doing a blog post is new to me!! I’ve been friends with Erin (The Spiffy Cookie?) for almost 7 years now. It’s been a blast hearing about all her food and drink ideas over the years and since I’ve been getting into mixology, she thought it would be fun if I did a featured drink every now and then. Who would say no?!

Seeing as this is the first cocktail I’m sharing semi-professionally, I wanted to use signature “Haley” ingredients. All of my friends that have been going through this cocktail hobby with me would immediately recognize this drink as mine. It also doesn’t hurt that these ingredients are great for a fall/winter cocktail.

For the spirit I went with Paul Masson Brandy VSOP. I have never thought much of Brandy before but since trying it this year and playing with it, I can say it is truly lovely to drink. My spirit of choice for many, many, years has been bourbon. While I didn’t use bourbon here, a tamer, sweeter bourbon could substitute for the Brandy pretty well. 

I don’t know what happened this year but dear god ROSEMARY. I get teased up and down, but I am in love with Rosemary simple syrup and I don’t care who knows it. It’s super easy to make, just boil a 1:1 ratio of granulated sugar and water, pull off heat and toss in some rosemary sprigs. Steep until cooled and strain into a bottle or jar for refrigerated keeping.

And lastly, Drambuie. For those of you who follow The Spiffy Cookie, I convinced her to buy and use it in her Malarkey Cocktail. MUWAHAHAHHA. If you don’t know about it, let me change your life. Drambuie is a Scotch whiskey liqueur infused with heather honey, herbs, and spices. It smells great, it tastes great, it looks great…get yourself some.

As this drink is quintessential me, I named it as an homage to a childhood nickname, Hale-Bopp. Hale-Bopp was discovered in 1995 and is considered one of the brightest comets. It was also observed by the naked eye in 1997 for record-holding length of 18 months!! And lastly, watch out for cats in the making of this drink.

Four years ago: Homemade Colombian Patacones

Six years ago: Easy Italian Rainbow Cookie Cake

Seven years ago: White Hot Chocolate Pods

Nine years ago: Cheddar Chili Cornbread Pasta Bake

HALE-BOPP COCKTAIL

Print

Yield: 1 serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 oz. Brandy
• 1 oz. Drambuie
• 3/4 oz. fresh lemon juice
• 1/2 oz. rosemary simple syrup
• 1 dash orange bitters

Directions

1. Chill coupe glass while preparing.
2. Combine all in shaker and fill 3/4 with ice. Shake for ~30sec.
3. Strain into chilled coupe glass.
4. Garnish with lemon peel and/or rosemary if you’re feeling fancy.

Dress up your cranberry vodka cocktail for the holidays with rosemary and a few other subtle notes that will leave you feeling festive.

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I was provided with complimentary vodka from Buckeye Vodka for this recipe. Recipe is intended for individuals ages 21 & up, please drink responsibly. All thoughts and opinions are my own. This content also contains Amazon affiliate links from which I earn on qualifying purchases.

While brainstorming names for this cocktail, I learned that a Cranberry Vodka is also known as a Cape Cod. Which sent me down a rabbit hole and ended up with me originally coming up with the name No Mass Holiday Cocktail. Because not only should you not be having mass gatherings this holiday season, but Cape Cod is in Massachusetts. So punny. But then I came up with this simpler name that better depicts what it is without seeing it first – a more festive Cranberry Vodka!

I cannot take any credit for this cocktail as my friend Haley has again come to my assistance. We both love playing around in the kitchen, but she has taken her cocktail making skills to another level and I tend to defer to her these days. And for good reason because this cocktail is delicious!

The base is like I mentioned, a cranberry vodka. But it gets a bit of festive flair with the addition of rosemary simple syrup and allspice dram (I even got to use my JoyJolt Black Swan glasses). Serve with a splash of bubbly if so inclined, and garnish with a sprig of rosemary and fresh cranberries (or step it up with sugared cranberries) and you are ready to take on the holidays!

If you loved this or prefer mint over rosemary, you should try a Christmas mojito recipe. It uses rum instead of vodka, orange and pomegranate juice instead of cranberry, and obviously mint instead of rosemary. Just another option for a festive cocktail!

Five years ago: Bacon Wrapped Breakfast Casserole Muffins

Six years ago: Ham Florentine Stuffed French Toast

Seven years ago: Thanksgiving Dinner for Two

Eight years ago: Buckeye Cupcakes

Nine years ago: Apple Blackberry Pie

Ten years ago: Cranberry Sauce

CRAN-MERRY VODKA COCKTAIL

Print

Yield: 1 serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 oz. Buckeye vodka
• 3/4 oz. rosemary simple syrup (homemade* or prepared)
• 1/4 oz. allspice dram
• 1/4 oz. orange liqueur
• 1 dash orange bitters
• 3 oz. cranberry juice cocktail
• 1-2 oz. Prosecco (optional)
• Ice
• Fresh cranberries and rosemary, for garnish

Directions

1. In a mixing glass filled with ice, stir all ingredients together.
2. Strain into a Collins glass filled with ice. Top with Prosecco if desired.
3. Garnish with cranberries and rosemary and serve immediately.

Notes

*For homemade: Add 1/2 cup water, 1/2 cup sugar and 2 sprigs of rosemary to a small saucepan and heat over medium heat just until it bubbles. Turn down to low for 2 minutes, then remove from heat and let sit for 15-20 minutes. Chill until ready to use.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Get ready for fall in bread form with this cranberry pumpkin sourdough bread.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Is your sourdough starter still going strong? I try to use mine once a week but sometimes I forget. Thankfully it still manages to come back to life. I think the most frequent thing I make with discard is sourdough crackers, using whatever herbs I have on hand. They are quite addicting!

But today I am sharing a recipe for that start post-discard when it’s really bubbly and alive – pumpkin sourdough bread! 

I always prefer making my own pumpkin puree. It is less thick than canned pumpkin however so I have to take that into consideration when making recipes. But as luck would have it, canned pumpkin is pretty scarce right now so homemade is the way to be!

That being said, if you are lucky enough to have canned pumpkin, I have added a note in the recipe itself. But as always with bread, add more water or flour until you get the right consistency. 

This recipe was modified from my rustic sourdough bread, a recipe I have modified several times over the years, mostly in the last 6 months. It started off as a couple hour rise followed by baking on a baking sheet – nothing fancy.

But over time I learned the tricks of overnight cold rises, banneton baskets, and baking in a dutch oven. The cold rise is actually my favorite, especially in cooler months when the outdoors serves as a second refrigerator when your actual fridge it stuffed.

The bread has better bubbles, a crustier exterior, and just overall resembles more of what I think of when I hear the word “sourdough”.

This sourdough bread was a little denser due to the pumpkin and cranberry addition but man did it pay off in the flavor department. Toasted with a bit of butter smeared over it. Mmm Mmm…

I should also point out that this is my first pumpkin recipe for the season. I have to admit I wasn’t quite ready for it, but now that I’ve ripped off the band-aid, feel free to scroll through the plentiful list of pumpkin recipes below from other bloggers posted today to kick off #PumpkinWeek!

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Drink Recipes

• Hot Pumpkin Apple Cider by Palatable Pastime

Breakfast and Baked Goods

• Chocolate Chip Pumpkin Spice Amish Friendship Bread by For the Love of Food
• Copycat Starbucks Pumpkin Bread by Big Bear’s Wife
• Cranberry Pumpkin Sourdough Bread by The Spiffy Cookie
• Disney’s Pumpkin Muffins by Simply Inspired Meals
• Easy Pumpkin Bread by Veggies First Then Dessert
• Easy Pumpkin Monkey Bread by Love & Confections
• Keto Pumpkin Bread by Keto Basic AF
• Pumpkin Cranberry Bread Recipe by Blogghetti
• Pumpkin Croissants by The Redhead Baker
• Pumpkin Pie Protein Smoothie by Our Sutton Place
• Pumpkin Snickerdoodles by Hezzi-D’s Books and Cooks
• Pumpkin Spice Granola by The Mandatory Mooch
• Pumpkin-Apple Muffins by A Little Fish in the Kitchen
• Vegan Pumpkin Spiced Crepes by Happily Curated Chaos

Savory Recipes

• Fall Harvest Chowder by A Day in the Life on the Farm
• Pumpkin Cheddar Grits with Bacon and Apples by Sweet Beginnings
• Pumpkin Chili by Cheese Curd In Paradise
• Pumpkin Ravioli by Cindy’s Recipes and Writings
• Spiced Pumpkin Hummus by Our Good Life
• Spicy Thai Curry Pumpkin Noodle Soup by Making Miracles

Dessert Recipes

• Candied Pumpkin Pie by A Kitchen Hoor’s Adventures
• Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle by The Freshman Cook
• Maple Pumpkin Cheesecake by Shockingly Delicious
• Pumpkin Macarons by April Golightly
• Tikvenik – (Bulgarian Pumpkin Strudel) by Caroline’s Cooking

One year ago: Brutus Burgers

Four years ago: BBQ Mac & Cheese Pizza

Five years ago: Mexican Manwich Stuffed Zucchini Boats

Six years ago: Watermelon Mojito

Seven years ago: Healthier Buckeyes

Eight years ago: Fall Recipe Roundup

Nine years ago: Sausage Stuffed Pretzel Bites

CRANBERRY PUMPKIN SOURDOUGH BREAD

Print

Yield: 1 loaf Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 cup "fed" sourdough starter
• 3/4 cups homemade pumpkin puree (or 1/2 cup canned + 1/4 cup water)
• 1/4 cup dried cranberries
• 1 Tbsp fresh chopped rosemary
• Zest from 1/2 orange
• 1 tsp active dry yeast*
• 1-1/2 tsp sugar
• 1-1/4 tsp salt
• 2-1/2 cups bread flour (or all-purpose)

Directions

1. In a large bowl, combine all ingredients, kneading to form a smooth dough (add more flour or water if necessary). Cover and allow to rise until it has doubled in size, about 90 minutes (or let rise in fridge overnight).
2. Gently shape into a round loaf. Place on a parchment-lined baking sheet (or banneton basket). Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 450 degrees with dutch oven** placed on bottom rack.
3. using a sharp knife, cut slashes on top of the loaf. Pick up all four corners of the parchment paper (transfer from banneton to parchment), and place inside the hot dutch oven. Close and bake for 20 minutes. Remove the lid and bake another 20 minutes, or until golden brown. Remove from the oven and cool completely on a wire rack.

Notes

*Don't have yeast? Use equal parts baking soda and lemon. Or skip it an rely on the yeast in your starter, but it will rise slower. **Don't have a dutch oven? Use baking sheet and bake for 25-30 minutes.

Did you make this recipe? I want to see!
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