Fall Archives - The Wanderlust Kitchen https://thewanderlustkitchen.com/category/season/fall/ Recipes, Travel Tips and Lifestyle Ideas from Around the World Thu, 26 Oct 2023 15:11:22 +0000 en-US hourly 1 https://wordpress.org/?v=6.2.3 https://thewanderlustkitchen.com/wp-content/uploads/2019/12/favicon.ico Fall Archives - The Wanderlust Kitchen https://thewanderlustkitchen.com/category/season/fall/ 32 32 Brown Sugar Glazed Ham https://thewanderlustkitchen.com/brown-sugar-glazed-ham/ https://thewanderlustkitchen.com/brown-sugar-glazed-ham/#respond Fri, 27 Oct 2023 19:00:00 +0000 https://thewanderlustkitchen.com/?p=36443 Thick, savory, and coated with a sweet glaze this Brown Sugar Glazed Ham is sure to be a star on your holiday table!Thick, savory, and coated with a sweet glaze this Brown Sugar Glazed Ham is sure to be a star on your holiday table! This Brown Sugar Glazed Ham recipe is…]]> Thick, savory, and coated with a sweet glaze this Brown Sugar Glazed Ham is sure to be a star on your holiday table!

Thick, savory, and coated with a sweet glaze this Brown Sugar Glazed Ham is sure to be a star on your holiday table!

Glaze being poured over a baked ham.

This Brown Sugar Glazed Ham recipe is the perfect combination of savory and sweet for the Holiday season. Ham might not be the “main” protein on our holiday table, but it is always the most flavorful one! I use my delicious Brown Sugar Glaze recipe with some tweaks to really make this ham come to life!

I love serving this ham on my Easter, Thanksgiving, and Christmas table alongside my Red Skin Mashed Potatoes and Vegan Pecan Pie for dessert.

Table of Contents

Recipe Ingredients

Ingredients for brown sugar glazed ham.

Brown Sugar – This is the star of the show in this recipe! I use this for a rub and a glaze so that there’s double the deliciousness!

Honey & Butter – These are almost hidden ingredients in this recipe. They are combined together and rubbed all over the ham before cooking to give the ham some extra moisture and flavor.

For a full list of ingredients and amounts, please see the recipe card below.

How to Make Brown Sugar Glazed Ham

Step #1: Preheat your oven to 325 degrees Fahrenheit.

Step #2: Trim off excess fat from the bone-in ham if needed and place the ham in a roasting pan lined with aluminum foil.

Step #3: Next, melt the butter and honey together and brush or massage it over the ham, ensuring you get some between the slices.

Butter and honey in a small white bowl.

Step #4: Bake for 1 hour and 20 minutes (or 10 minutes per pound if your ham is larger or smaller than 8 lbs.)

Step #5: While the ham is cooking create your glaze. In a bowl combine the brown sugar, season salt, onion powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and paprika and mix together.

Brown sugar and spices in a glass bowl before mixing.

Step #6: After the ham has finished cooking, remove it and turn the broiler on high.

Step #7: Take half of the brown sugar and spices mixture and pat it over the top of the baked ham. Once coated, broil for 1 minute or until bubbly and caramelized.

Brown sugar mixture patted on the outside of the ham.

Step #8: Take the other half of the sugar mixture and add it to a small saucepan and add in 3 Tablespoons of ham juice (or water if you prefer) and boil on the stovetop over medium heat for 1 minute.

Brown sugar glaze cooking in a saucepan.

Step #9: Finally, pour the glaze over the ham, serve and enjoy!

Sliced ham sitting on a serving plate.

FAQs

What do I do if my Brown Sugar Ham Glaze is too thin?

If your glaze is too thin you can mix together 1 tsp of water and 1 tsp of cornstarch. Add it into the glaze to thicken it up.

What if my Brown Sugar Glaze is too thick?

Add in another Tablespoon of water or ham juice until you reach your desired consistency.

Storage and Reheating

You can store any leftover ham in an airtight container in your refrigerator for 3-4 days. If you’re wondering what to do with the leftovers, take a slice to make an elevated version of my Croque Monsieur.

To reheat this recipe, you can do so in your oven at 325 degrees Fahrenheit until it reaches an internal temperature of 140 degrees Fahrenheit. You can also reheat in the microwave until everything has warmed through.

Side Dishes to Serve with Brown Sugar Glazed Ham

Thick, savory, and coated with a sweet glaze this Brown Sugar Glazed Ham is sure to be a star on your holiday table!
Print

Brown Sugar Glazed Ham Recipe

Thick, savory, and coated with a sweet glaze this Brown Sugar Glazed Ham is sure to be a star on your holiday table!
Course Main Course, Main Dish
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 16 servings
Calories 430kcal
Author Linda

Ingredients

  • 8 lb. bone-in spiral ham fully cooked
  • 3 Tbsp honey
  • 2 Tbsp butter melted
  • 1 1/2 cups light brown sugar
  • 1/2 tsp seasoned salt
  • 1/2 tsp onion powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp cloves
  • 1/4 tsp paprika

Instructions

  • Preheat your oven to 325 degrees Fahrenheit.
  • Trim off excess fat from the ham if needed and place it in a roasting pan lined with aluminum foil.
  • Melt the butter and honey together and brush or massage over the ham, ensuring you get some between the slices.
  • Cook for 1 hour and 20 minutes (or 10 minutes per pound if your ham is larger or smaller than 8 lbs.)
  • While the ham is cooking in a bowl combine the brown sugar, season salt, onion powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and paprika and mix together.
  • After the ham has finished cooking, remove it and turn the broiler on high.
  • Take half of the brown sugar mixture and pat it over the top of the ham. Once coated, broil for 1 minute or until bubbly and caramelized
  • Take the other half of the sugar mixture and add it to a small pot or saucepan and add in 3 Tablespoons of ham juice (or water if you prefer) and boil on the stovetop for 1 minute.
  • Pour the glaze over the ham, serve and enjoy!

Video

Notes

Serving size is based on ½ lb. serving.
You can store any leftover ham in an airtight container in your refrigerator for 3-4 days. 
To reheat this recipe, you can do so in your oven at 325 degrees Fahrenheit until it reaches an internal temperature of 140 degrees Fahrenheit. You can also reheat in the microwave until everything has warmed through.

Nutrition

Serving: 1serving | Calories: 430kcal | Carbohydrates: 24g | Protein: 43g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 166mg | Sodium: 2700mg | Potassium: 671mg | Fiber: 0.1g | Sugar: 23g | Vitamin A: 6IU | Vitamin C: 53mg | Calcium: 34mg | Iron: 2mg
]]> https://thewanderlustkitchen.com/brown-sugar-glazed-ham/feed/ 0 Brown Sugar Glaze https://thewanderlustkitchen.com/brown-sugar-glaze/ https://thewanderlustkitchen.com/brown-sugar-glaze/#respond Fri, 20 Oct 2023 19:00:00 +0000 https://thewanderlustkitchen.com/?p=36480 This Brown Sugar Glaze recipe is sticky and sweet and takes only a few minutes to whip up! You will want to drizzle it over everything!This Brown Sugar Glaze recipe is sticky and sweet and takes only a few minutes to whip up! You will want to drizzle it over everything! It is the holiday…]]> This Brown Sugar Glaze recipe is sticky and sweet and takes only a few minutes to whip up! You will want to drizzle it over everything!

This Brown Sugar Glaze recipe is sticky and sweet and takes only a few minutes to whip up! You will want to drizzle it over everything!

Brown sugar glaze on a spoon dripping back into a jar.

It is the holiday season which is always my favorite time of year when it comes to food. This brown sugar glaze is a perfect sauce to pour on ultimately anything.

This is my go-to ham glaze recipe. I love how the molasses in the light brown sugar really brings the flavor to life in this glaze. And although I typically serve this on a baked ham, I also like to drizzle it over desserts such as cakes, cookies, or even side dishes like my Balsamic Brussel Sprouts.

Table of Contents

How to Make Brown Sugar Glaze

Assemble your ingredients. For exact amounts see the recipe card below.

Step #1: In a bowl combine the brown sugar, season salt, onion powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and paprika and mix together.

Ingredients for brown sugar glaze in a glass bowl.

Step #2: Add the sugar mixture to a small saucepan and add in 6 Tablespoons of water or broth and boil on the stovetop for 1-2 minutes.

Brown sugar glaze cooking on the stovetop.

Step #3: Finally, serve and enjoy!

Brown sugar glaze in a glass jar.

FAQs

What do I do if my Brown Sugar Glaze is too thin?

If your glaze is too thin mix together 1 tsp of water and 1 tsp of cornstarch and add it into the mixture to thicken it up.

What if my Brown Sugar Glaze is too thick?

Add in another Tablespoon of water or broth until you reach your desired consistency.

Is this Brown Sugar Glaze vegan?

Yes. I will let you know that I typically use chicken broth, or the juice of whatever protein I am cooking such as ham juice. However, if you are following a Vegan diet you can use water or vegetable broth and you’re all set!

Can I add other flavors into my brown sugar glaze?

Of course! You can really make it your own. Some ingredients I would recommend adding in to boost up the sweetness would be butter, honey, maple syrup, cream, powdered sugar, or any other spices you prefer.

Storage and Reheating

You can store this recipe in an airtight container in your refrigerator for up to 1 week.

To reheat this recipe you can do so either on the stove top or in the microwave until everything has warmed through.

More Dressings and Dips You Will Love

This Brown Sugar Glaze recipe is sticky and sweet and takes only a few minutes to whip up! You will want to drizzle it over everything!
Print

Brown Sugar Glaze Recipe

This Brown Sugar Glaze recipe is sticky and sweet and takes only a few minutes to whip up! You will want to drizzle it over everything!
Course Condiments & Sauces
Cuisine American
Diet Gluten Free, Dairy Free, Vegan, Vegetarian
Prep Time 2 minutes
Cook Time 2 minutes
Total Time 4 minutes
Servings 8 servings
Calories 158kcal
Author Linda

Ingredients

  • 1 1/2 cups light brown sugar
  • 1/2 tsp seasoned salt
  • 1/2 tsp onion powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp cloves
  • 1/4 tsp paprika

Instructions

  • In a bowl combine the brown sugar, season salt, onion powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and paprika and mix together.
  • Add the sugar mixture to a small saucepan and add in 6 Tablespoons of water or broth and boil on the stovetop for 1-2 minutes.
  • Finally, serve and enjoy!

Video

Notes

You can store this recipe in an airtight container in your refrigerator for up to 1 week.
To reheat this recipe you can do so either on the stove top or in the microwave until everything has warmed through.

Nutrition

Serving: 1serving | Calories: 158kcal | Carbohydrates: 41g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.004g | Sodium: 157mg | Potassium: 59mg | Fiber: 0.1g | Sugar: 40g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 37mg | Iron: 0.3mg
]]> https://thewanderlustkitchen.com/brown-sugar-glaze/feed/ 0 Vegan Pecan Pie https://thewanderlustkitchen.com/vegan-pecan-pie/ https://thewanderlustkitchen.com/vegan-pecan-pie/#respond Fri, 06 Oct 2023 19:00:00 +0000 https://thewanderlustkitchen.com/?p=36135 This sweet and rich Vegan Pecan Pie recipe is a classic holiday treat that will be a hit at any gathering!This sweet and rich Vegan Pecan Pie recipe is a classic holiday treat that will be a hit at any gathering! The holidays are right around the corner, so I…]]> This sweet and rich Vegan Pecan Pie recipe is a classic holiday treat that will be a hit at any gathering!

This sweet and rich Vegan Pecan Pie recipe is a classic holiday treat that will be a hit at any gathering!

Slice of vegan pecan pie being lifted out of the pie plate with a pie server.

The holidays are right around the corner, so I had to get to baking to see what recipes I want to make this year. And this Vegan Pecan Pie will definitely be on my Thanksgiving table along with my Red Skin Mashed Potatoes.

It is rich and has that sticky, caramel-like consistency that is sweet and filled with all of that classic pecan flavor. Whether you follow a vegan diet or not, you are sure to devour this traditional holiday dessert.

Table of Contents

Why We Love This Recipe

  • It’s Vegan!
  • Who doesn’t love a delicious pecan dessert, just like my Easy Bourbon Pecan Tart.
  • Pecan Pie is a staple when it comes to the holidays.
  • It’s sweet, rich, and full of fresh crunchy pecans.

Recipe Ingredients

Vegan pecan pie ingredients.

Vegan Pie Crust – You can make homemade crust or use a pre-made crust. I prefer Marie Callendar’s because they’re vegan, I love the texture and taste, and you can find them in most freezer sections.

Flaxseed Meal – Sometimes referred to as flax eggs are the typical egg substitute when it comes to vegan baking.

For all ingredients and amounts, please see the recipe card below.

How to Make Vegan Pecan Pie

Step #1: Preheat your oven to 350 degrees Fahrenheit.

Step #2: Line your pie pan with your crust and prick the crust a few times evenly over the bottom and bake for 8 minutes.

Vegan pie crust in a pie plate before baking.

Step #3: Next, in a medium saucepan over medium heat, whisk together the almond milk, maple syrup, brown sugar, flaxseed meal, cinnamon, vanilla extract, and coconut oil.

Ingredients for vegan pecan pie cooking in a saucepan.

Step #4: Stir until the mixture boils, allow it to boil for 1 minute while stirring and then reduce to a simmer for another 4 minutes until the mixture has thickened to a syrup consistency then remove from heat.

Pecan pie filling cooking in a saucepan.

Step #5: Next, remove the pie from the oven and cover the bottom of the crust with the pecan halves.

Pecan halves being added to the pie crust.

Step #6: Then, pour the pecan pie filling on top of the pecans and fill the pie crust. If you are a perfectionist like me this is a great time to take a toothpick and align the pecans how you want but note they will slightly move during baking from the bubbling of the filling.

Vegan pecan pie before it is put in the oven to bake.

Step #7: Bake the pie for 1 hour or until the filling is set on the borders but still jiggly in the middle. If needed, you can cover the pan with foil to prevent the side of the crust from burning.

Step #8: After it has finished baking, let it cool on the counter or cooling rack at room temperature for a minimum of 3 hours. Then, serve and enjoy!

Vegan pecan pie in a glass pie plate with a slice missing.

FAQs

How can I make my Vegan Pecan Pie more flavorful?

If you are wanting to add in a little punch of flavor into your pecan pies you could add in a little salt, bourbon, or even chocolate chips to ever so slightly amp up the flavor.

How do I store Vegan Pecan Pie?

To store this pie, place it in an airtight container in your fridge and it will last 3-4 days.

Can I freeze Vegan Pecan Pie?

Yes. Place it in an airtight container and your can freeze it for up to 1 month!

More Dessert Recipes To Love

This sweet and rich Vegan Pecan Pie recipe is a classic holiday treat that will be a hit at any gathering!
Print

Vegan Pecan Pie Recipe

This sweet and rich Vegan Pecan Pie recipe is a classic holiday treat that will be a hit at any gathering!
Course Desserts
Cuisine American
Diet Dairy Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 3 hours
Total Time 4 hours 15 minutes
Servings 12 slices
Calories 291kcal
Author Linda

Ingredients

  • 1 1/2 cups pecan halves
  • 1/2 cup unsweetened almond milk
  • 3/4 cup pure maple syrup
  • 1/2 cup brown sugar
  • 6 Tbsp flaxseed meal
  • 1/2 tsp ground cinnamon
  • 2 Tbsp coconut oil
  • 1 vegan pie crust I use Marie Callender's

Instructions

  • Preheat your oven to 350 degrees Fahrenheit.
  • Line your pie pan with your crust and prick the crust a few times evenly over the bottom and bake for 8 minutes.
  • Next, in a medium saucepan over medium high heat combine the almond milk, maple syrup, brown sugar, flaxseed meal, cinnamon, vanilla extract, and coconut oil.
  • Stir until the mixture boils, allow it to boil for 1 minute while stirring and then reduce to a simmer for another 4 minutes until the mixture has thickened to a syrup consistency then remove from heat.
  • Next, remove the pie from the oven and cover the bottom of the crust with the pecan halves.
  • Then, pour the pecan pie filling on top of the pecans and fill the pie crust. If you are a perfectionist like me this is a great time to take a toothpick and align the pecans how you want but note they will slightly move during baking from the bubbling of the filling.
  • Bake the pie for 1 hour or until the filling is set on the borders but still jiggly in the middle. If needed, you can cover the pan with foil to prevent the side of the crust from burning.
  • After it has finished baking, let it cool on the counter or cooling rack for a minimum of 3 hours. Then, serve and enjoy!

Video

Notes

You can store this recipe in an airtight container in your fridge for up to 3-4 days, or in your freezer for up to 1 month.

Nutrition

Serving: 1slice | Calories: 291kcal | Carbohydrates: 34g | Protein: 3g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 87mg | Potassium: 153mg | Fiber: 3g | Sugar: 22g | Vitamin A: 7IU | Vitamin C: 0.2mg | Calcium: 64mg | Iron: 1mg
]]> https://thewanderlustkitchen.com/vegan-pecan-pie/feed/ 0 Vegan Pumpkin Chocolate Chip Cookies https://thewanderlustkitchen.com/vegan-pumpkin-chocolate-chip-cookies/ https://thewanderlustkitchen.com/vegan-pumpkin-chocolate-chip-cookies/#respond Fri, 22 Sep 2023 19:00:00 +0000 https://thewanderlustkitchen.com/?p=35869 These Vegan Pumpkin Chocolate Chip Cookies are oooey, gooey, and full of Pumpkin flavor. They are the perfect Fall dessert that takes only 30 minutes to make!These Vegan Pumpkin Chocolate Chip Cookies are oooey, gooey, and full of Pumpkin flavor. They are the perfect Fall dessert that takes only 30 minutes to make! It is Fall…]]> These Vegan Pumpkin Chocolate Chip Cookies are oooey, gooey, and full of Pumpkin flavor. They are the perfect Fall dessert that takes only 30 minutes to make!

These Vegan Pumpkin Chocolate Chip Cookies are oooey, gooey, and full of Pumpkin flavor. They are the perfect Fall dessert that takes only 30 minutes to make!

Pumpkin chocolate chip cookies vegan sitting on parchment paper.

It is Fall and so I naturally gravitate towards all things pumpkin which is what inspired these vegan pumpkin chocolate chip cookies. The combination of chocolate chips and pumpkin in a moist and melty cookie is what Fall dreams are made of.

One thing to note is these cookies are gooey and deliciously chewy from the consistency of the batter with the pumpkin puree added in just like my Pumpkin Blondies with White Chocolate Chunks.

Table of Contents

Why We Love This Recipe

  • Nothing goes better together than Fall and pumpkin cookies!
  • Like my Chocolate Crinkle Cookies, they are loaded with chocolate chips!
  • It only takes 30 minutes to whip these up!

Recipe Ingredients

Ingredients for vegan pumpkin chocolate chip cookies.

Pumpkin Puree – That scrumptious pumpkin flavor that gives these cookies and my Pumpkin Spice Smoothie their taste!

Pumpkin Pie Spice – Essentially all the scents and flavors of Fall combined into one spice jar. Including but not limited to, cinnamon, nutmeg, allspice, ginger and cloves.

Vegan Chocolate Chips – This is really the only ingredient that needs to be substituted in to make this recipe vegan.

For a full list of ingredients and amounts see the recipe card below.

How to Make Vegan Pumpkin Chocolate Chip Cookies

Step #1: Preheat your oven to 375 degrees Fahrenheit.

Step #2: In a bowl of a stand mixer or using a handheld mixer, beat the coconut oil, light brown sugar, granulated sugar, and vanilla together until smooth.

Oil and sugars combined together in a glass bowl.

Step #3: Next, add in the molasses, coconut milk and pumpkin puree and mix until combined.

Wet ingredients combined together in a glass bowl.

Step #4: In a separate bowl whisk together the flour, baking soda, salt, and pie spice.

Dry ingredients together in a glass bowl.

Step #5: Add the dry ingredients into the wet ingredients mixture and mix until fully combined.

Dry ingredients added into the wet ingredients.

Step #6: Fold the chocolate chips into the batter.

Chocolate chips added into the pumpkin cookie batter.

Step #7: Scoop about 2 Tablespoons worth of dough for each cookie onto your baking sheet, slightly flatten them on your non-stick cookie sheet.

Pumpkin chocolate chip cookies on a baking sheet before baking.

Step #8: Top each cookie dough with extra chocolate chips and bake in the oven for 10 minutes.

Step #9: Finally serve and enjoy!

Vegan Pumpkin Chocolate chip cookies on a white plate.

Expert Tips

Be certain you are using pumpkin puree and not pumpkin pie mix! These are two different ingredients but can be mistaken for one another.

Do not stack the cookies when they come out of the oven. Instead, place them on top of parchment paper next to one another until they cool completely. This will keep them from sticking together from their oooey gooeyness.

FAQs

What type of Chocolate Chips should I use for these Vegan Pumpkin Cookies?

If you are not on a strictly vegan diet then you can use any chocolate chips you prefer. I would recommend semi-sweet but you can also use milk or dark chocolate chips. With that being said, my favorite vegan chocolate chips are actually the Tollhouse Allergen Free chocolate chips. I can’t taste a difference and they’re free from all of the big allergens which is nice when it comes to baking on a specific diet.

Can I use homemade pumpkin puree for these Vegan Pumpkin Chocolate Chip Cookies?

Of course! Homemade pumpkin puree is always fresher in my opinion but you can also use canned pumpkin puree. Be sure that it’s the puree and not pumpkin pie filling!

Storage Information

You can store these cookies in an airtight container on your counter at room temperature for 2-3 days or up to 5 days in the fridge.

If you want to freeze these cookies, you can do so in your freezer for up to 2 months.

Pumpkin chocolate chip cookies vegan stacked on a wooden table.
These Vegan Pumpkin Chocolate Chip Cookies are oooey, gooey, and full of Pumpkin flavor. They are the perfect Fall dessert that takes only 30 minutes to make!
Print

Vegan Pumpkin Chocolate Chip Cookies

These Vegan Pumpkin Chocolate Chip Cookies are oooey, gooey, and full of Pumpkin flavor. They are the perfect Fall dessert that takes only 30 minutes to make!
Course Cookies, Desserts
Cuisine American
Diet Dairy Free, Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 26 cookies
Calories 157kcal
Author Linda

Equipment

Ingredients

  • 1/2 cup coconut oil solid
  • 3/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 2 Tbsp molasses
  • 2 Tbsp coconut milk unsweetened
  • 1/3 cup pumpkin puree
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 cup vegan chocolate chips

Instructions

  • Preheat your oven to 375 degrees Fahrenheit.
  • In a bowl of a stand mixer or using a handheld mixer, beat the coconut oil, light brown sugar, granulated sugar, and vanilla together until smooth.
  • Next, add in the molasses, coconut milk and pumpkin puree and mix until combined.
  • In a separate bowl whisk together the flour, baking soda, salt, and pie spice.
  • Add the dry ingredients into the wet ingredients and mix until fully combined.
  • Then, fold the chocolate chips into the batter.
  • Next, scoop about 2 Tablespoons worth of dough for each cookie, slightly flatten them on your non-stick cookie sheet. You can also use parchment paper on your cookie sheet if you prefer.
  • Top each cookie dough with extra chocolate chips and bake in the oven for 10 minutes.
  • Finally serve and enjoy!

Video

Notes

Be sure to use pumpkin puree and not pumpkin pie mix!
Allow you cookies to cool completely before stacking them so that they don’t mush together while still warm. 
Storage
You can store these cookies in an airtight container on your counter for 2-3 days, in your fridge for 5 days or in your freezer for 2 months.

Nutrition

Serving: 1cookie | Calories: 157kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 90mg | Potassium: 53mg | Fiber: 1g | Sugar: 15g | Vitamin A: 489IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 1mg
]]> https://thewanderlustkitchen.com/vegan-pumpkin-chocolate-chip-cookies/feed/ 0 Red Skin Mashed Potatoes https://thewanderlustkitchen.com/red-skin-mashed-potatoes/ https://thewanderlustkitchen.com/red-skin-mashed-potatoes/#respond Fri, 15 Sep 2023 19:00:00 +0000 https://thewanderlustkitchen.com/?p=35918 These Red Skin Mashed Potatoes are fluffy, creamy, and sure to be a favorite whether you're serving them with dinner for your family or at a holiday gathering!These Red Skin Mashed Potatoes are fluffy, creamy, and sure to be a favorite whether you’re serving them with dinner for your family or at a holiday gathering! Is there…]]> These Red Skin Mashed Potatoes are fluffy, creamy, and sure to be a favorite whether you're serving them with dinner for your family or at a holiday gathering!

These Red Skin Mashed Potatoes are fluffy, creamy, and sure to be a favorite whether you’re serving them with dinner for your family or at a holiday gathering!

Pot of red skinned mashed potatoes.

Is there anything better than a side of mashed potatoes? It’s always a fan favorite and with the Thanksgiving and Christmas dinner around the corner it is sure to win all of your loved one’s hearts.

Mashed potatoes are always a perfect side dish but when you add in the potato skins it elevates the whole recipe. Adding in an additional texture

Table of Contents

Recipe Ingredients

Ingredients for red skin mashed potatoes.

Red Potatoes – Because you can’t have red skin mashed potatoes without red potatoes.

Half and Half – I love the balance that half and half has. It is creamy without being too thick compared to whole milk or cream.

For a full list of ingredients and amounts see the recipe card below.

How to Make Red Skin Mashed Potatoes

Step #1: Scrub the red skin potatoes clean and cut into 1 to 1 ½ inch chunks.

Step #2: Add the potato chunks to a large pot and cover them with water. Bring the pot to a boil and then reduce the heat to a simmer and cook for 15-20 minutes until fork tender. Then drain the water and return to the pot or any bowl you prefer for mashing.

Red potatoes boiling in a pot.

Step #3: In a medium bowl add the half and half and butter and microwave together until everything has melted. Stir to combine.

Step #4: Next, mash the potatoes with a potato masher while adding in the butter mixture and mash to your preferred consistency.

Red potatoes mashed potatoes in a pot.

Step #5: Then add in the salt, black pepper, and garlic powder, and stir to combine.

Spices being added into the red mashed potatoes.

Step #6: Garnish the top with chives, serve and enjoy!

Mashed potatoes with skin in a serving bowl.

Expert Tips

Scrub your potatoes! A lot of the time when you eat potatoes you remove the skin or eat around it but for this recipe the skins are vital, and you want to make sure you have cleaned all the dirt off the outside before cooking.

FAQs

Can I make red skin mashed potatoes ahead of time?

Yes! You can make them and store them in an airtight container in your fridge for 2-3 days before serving and they will be just as delicious then. I do recommend waiting to garnish with fresh chives until you are ready to serve.

Can I freeze red skin mashed potatoes?

With this recipe having dairy products in it from the half and half it is not ideal to freeze.

What do you recommend adding into these red skin mashed potatoes?

If you are wanting a little more flavor added into your mashed potatoes I recommend adding in any or even all of the following; onions, green onions, bacon, cheddar cheese, salted or unsalted butter, cream cheese, or anything else that sounds like a delicious addition.

How should I store and reheat these red skin mashed potatoes?

You can store these potatoes in an airtight container in your refrigerator for 3-4 days.
To reheat these potatoes you can do so in the microwave until everything has warmed through.

More Potato Recipes To Love

These Red Skin Mashed Potatoes are fluffy, creamy, and sure to be a favorite whether you're serving them with dinner for your family or at a holiday gathering!
Print

Red Skin Mashed Potatoes Recipe

These Red Skin Mashed Potatoes are fluffy, creamy, and sure to be a favorite whether you're serving them with dinner for your family or at a holiday gathering!
Course Side Dish
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 177kcal
Author Linda

Equipment

Ingredients

  • 2 1/2 lbs. red potatoes
  • 6 Tbsp butter
  • 2/3 cup half and half
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • chopped chives optional garnish

Instructions

  • Scrub potatoes clean and cut into 1 to 1 ½ inch chunks.
  • Add the potato chunks to a pot and cover them with water. Bring the pot to a boil and then reduce the heat to a simmer and cook for 15-20 minutes until fork tender. Then drain the water and return to the pot or any bowl you prefer for mashing.
  • In a medium bowl add the half and half and butter and microwave together until everything has melted. Stir to combine.
  • Next, mash the potatoes with a potato masher while adding in the butter mixture and mash to your preferred consistency.
  • Then add in the salt, black pepper, and garlic powder, and stir to combine.
  • Garnish the top with chives, serve and enjoy!

Video

Notes

Scrub your potatoes! Make sure you have cleaned all the dirt off the outside before cooking.
You can store these potatoes in an airtight container in your refrigerator for 3-4 days.
To reheat these potatoes you can do so in the microwave until everything has warmed through.

Nutrition

Serving: 1serving | Calories: 177kcal | Carbohydrates: 32g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 260mg | Potassium: 918mg | Fiber: 3g | Sugar: 4g | Vitamin A: 134IU | Vitamin C: 16mg | Calcium: 66mg | Iron: 1mg
]]> https://thewanderlustkitchen.com/red-skin-mashed-potatoes/feed/ 0 Madeleine Cookies https://thewanderlustkitchen.com/madeleine-cookies/ https://thewanderlustkitchen.com/madeleine-cookies/#respond Sun, 10 Sep 2023 20:00:00 +0000 https://thewanderlustkitchen.com/?p=35791 Soft and spongey with a fun shape and texture is the best way to describe these Madeline Cookies. They use simple ingredients from your pantry and come together in less than 30 minutes!Soft and spongy with a fun shape and texture is the best way to describe these Madeleine Cookies. They use simple ingredients from your pantry and come together in less…]]> Soft and spongey with a fun shape and texture is the best way to describe these Madeline Cookies. They use simple ingredients from your pantry and come together in less than 30 minutes!

Soft and spongy with a fun shape and texture is the best way to describe these Madeleine Cookies. They use simple ingredients from your pantry and come together in less than 30 minutes!

Madeleine cookies grouped together on a table.

These classic French Madeleines are made from a genoise cake batter (or génoise in French) which is a traditional French sponge cake where air is left within the batter to provide volume.

They might be called cookies but they taste fluffy like a cake. So, it’s like having the best of both worlds in one dessert! Plus, the perfect way to end any day, is making a warm cup of Lemongrass Tea alongside a plate of these cookies.

Table of Contents

Why We Love This Recipe

  • It’s a cake and cookie all in one!
  • French desserts, like this recipe and my French Apple Cake are, in my opinion, some of the best!
  • You likely already have every ingredient in your pantry right now. What are you waiting for?
  • Start to finish, this recipe takes less than 30 minutes!

Recipe Ingredients

Ingredients for Madeleine Cookies.

Butter & Flour: These are everyday ingredients but for this recipe you will see how these two come together to make a coating for your Madeleine pan.

For all ingredients and amounts please see the recipe card below.

How to Make Madeleine Cookies

Step #1: Preheat your oven to 375 degrees Fahrenheit.

Step #2: In a small bowl melt your 10 Tablespoons of butter for the cookies and set it aside to cool.

Step #3: In a small bowl create your pan coating by combining 1 Tablespoon of melted butter and the flour and whisking it together.

Step #4: Using a pastry brush, brush each of the cookie cavities on your pan then set the pan aside.

Madeleine cookie pan with butter and flour coating.

Step #5: In a large bowl using a hand mixer or stand mixer combine the eggs, light brown sugar, granulated sugar, vanilla, and salt and mix until combined.

Wet ingredients for cookies in a glass bowl.

Step #6: Next, sift the flour into the egg mixture ½ cup at a time ensuring it fully combines before adding more. Scrape down the bowl as needed.

Flour being sifted into the wet ingredients.

Step #7: Next add in the butter and using a spatula gently fold until everything has combined. Be sure to not over mix!

Melted butter being added into the cookie batter.

Step #8: Drop a heaping Tablespoon of Madeleine batter into each madeleine mold on your baking sheet.

Batter in the Madeleine cookie pan before baking.

Step #9: Bake in the oven for 8-10 minutes until they reach a light golden brown and they spring back when lightly touched.

Batter in the Madeleine cookie pan after baking.

Step #10: Remove to a cooling rack, decorate to your liking and enjoy!

Plate of all differently decorated Madeleine cookies.

Decorating Your Madeleines

Classic Madeleines are just that, classic. With that being said, when I make a batch or two for gatherings, similar to my Shortbread Biscotti, I like to heighten the presentation by adding additional flavors and decorations. Here are my 3 go to options.

Dusting of powdered sugar: I LOVE the look of this. I think it is so simple and elegant and it only takes a small amount of confectioner’s sugar to really elevate the look of these cookies.

Madeline cookies that have been lightly dusted with powdered sugar.

White Chocolate and Lemon Zest: The sweetness of white chocolate and the tart that comes from fresh lemon zest is the perfect combination to add to this French madeleine recipe.

Cookies partially dipped in white chocolate and fresh lemon zest sprinkled on top.

Dark Chocolate and Pistachios: I love all things chocolate! Whether it’s Chocolate Crinkle Cookies or a Baileys Chocolate Martini and this dark chocolate dip and pistachio topping adds a rich flavor and a little crunch to these soft and fluffy cookies.

Cookies dipped in dark chocolate and topped with pistachios.

Expert Tips

Do Not Over Mix! Having air in the batter is what makes the spongey consistency while baking this madeleine recipe. If you over mix then you will lose volume, the texture will be chewy, and there will be less moisture in the batter.

FAQs

Why are my Madeleines dry?

This can result from overmixing the batter or overbaking the cookies.

Can I make my Madeleines without a special pan?

You can try baking them in a muffin tin, however you will likely experience uneven baking and because of that I highly recommend getting a Madeline pan.

Storage Information

You can store these cookies in an airtight container at room temperature for 2-3 days.

Storing these cookies in the fridge can unfortunately increase the staling process so I wouldn’t recommend this.

Soft and spongey with a fun shape and texture is the best way to describe these Madeline Cookies. They use simple ingredients from your pantry and come together in less than 30 minutes!
Print

Madeleine Cookies Recipe

Soft and spongy with a fun shape and texture is the best way to describe these Madeleine Cookies. They use simple ingredients from your pantry and come together in less than 30 minutes!
Course Cookies, Desserts
Cuisine European, French
Diet Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 20 cookies
Calories 118kcal
Author Linda

Equipment

Ingredients

For the Cookies

  • 10 Tbsp unsalted butter cut into pieces
  • 2 eggs
  • 1/2 cup granulated sugar
  • 3 Tbsp light brown sugar
  • 2 tsp vanilla extract
  • 1/8 tsp salt
  • 1 1/4 cups all-purpose flour

For Coating the Pan

  • 1 Tbsp unsalted butter melted
  • 1 1/2 tsp all-purpose flour

Instructions

  • Preheat your oven to 375 degrees Fahrenheit.
  • In a small bowl melt your 10 Tablespoons of butter for the cookies and set it aside to cool.
  • In a small bowl create your pan coating by combining 1 Tablespoon of melted butter and the flour and whisk it together.
  • Using a pastry brush, brush each of the cookie cavities on your pan then set the pan aside.
  • In a large bowl or stand mixer combine the eggs, light brown sugar, granulated sugar, vanilla, and salt and mix until combined.
  • Next, sift the flour into the egg mixture ½ cup at a time ensuring it fully combines before adding more. Scrape down the bowl as needed.
  • Next add in the butter and using a spatula gently fold until everything has combined. Be sure to not over mix.
  • Drop a heaping Tablespoon into each cookie mold on your Madeleine pan.
  • Bake in the oven for 8-10 minutes until they reach a light golden brown and they spring back when lightly touched.
  • Remove to a cooling rack, decorate to your liking and enjoy!

Video

Notes

Do Not Over Mix! Having air in the batter is what makes the spongy consistency while baking. If you over mix then you will lose volume, the texture will be chewy, and there will be less moisture in the batter.
 
Storage: You can store these cookies in an airtight container on your counter for 2-3 days.
Storing these cookies in the fridge can unfortunately increase the staling process so I wouldn’t recommend this.

Nutrition

Serving: 1cookie | Calories: 118kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 22mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 216IU | Calcium: 7mg | Iron: 0.5mg
]]> https://thewanderlustkitchen.com/madeleine-cookies/feed/ 0 Coconut Curry Salmon https://thewanderlustkitchen.com/coconut-curry-salmon/ https://thewanderlustkitchen.com/coconut-curry-salmon/#respond Fri, 07 Jul 2023 19:00:00 +0000 https://thewanderlustkitchen.com/?p=34116 This Coconut Curry Salmon recipe is a delightful fusion of flavors, combining the natural richness of salmon with the aromatic and creamy elements of coconut and curry. Salmon is one…]]>

This Coconut Curry Salmon recipe is a delightful fusion of flavors, combining the natural richness of salmon with the aromatic and creamy elements of coconut and curry.

Salmon is one of those super foods that tastes good and is good for you. If you love salmon then you must also try my Asian Salmon, Mango Habanero Salmon, and Roast Salmon Provencal.

Coconut curry sauce being poured over rice and salmon.

One thing I love about salmon is that you can really make it taste like any flavor simply by the ingredients you use. Salmon has this light fish flavor and so if you add in strong flavors such as coconut and curry that’s what you end up tasting.

When the salmon is cooked in the coconut curry sauce, it absorbs the flavors of the sauce, resulting in a harmonious combination. The richness of the salmon complements the creaminess of the coconut milk, while the spices add depth and complexity to the overall taste.

How to make Coconut Curry Salmon

Assemble your ingredients. For exact amounts see the recipe card below.

Ingredients for salmon coconut curry.

Preheat your oven to 475 degrees Fahrenheit and line a baking sheet with foil.

In a small bowl combine the oil, light brown sugar curry powder, onion powder, garlic powder, and salt to make a rub for the salmon. Note: if you think the rub is too thick you can add another ½-1 teaspoon of oil.

Rub for salmon.

Next, place your salmon skin side down on your prepared baking sheet and coat it in the rub.

Salmon coated with the rub.

Bake for 8-12 minutes until the salmon can be flaked off with a fork and it reaches your preferred level of doneness, but at least 145 degrees Fahrenheit.

Salmon after it has baked in the oven.

While the salmon filets are baking, prepare the coconut curry sauce.

In a medium skillet over medium to medium-high heat, add in the garlic and freshly grated ginger and sauté for 3 minutes.

Garlic and ginger cooking in a skillet.

Next, add in the brown sugar and curry paste and sauté for another 2 minutes.

Red curry paste and brown sugar added into the skillet.

Then add in the coconut milk, soy sauce, lime zest and spinach. Stir until the spinach has wilted.

Coconut curry cooking in a skillet

Time to prepare your bowl. I recommend adding white rice to the bottom of a bowl topping it with the salmon and finally the sauce and enjoy!

Salmon Coconut Curry in a bowl with white rice.

FAQs

Can I use a different fish for this recipe?

Of course! Any flaky fish similar to salmon such as cod or halibut would be a great substitution. If you are looking for a vegetarian/vegan option tofu would work in this dish as well!

Can I add in more vegetables to this recipe?

Why not? There are times I just want a veggie packed meal and you can absolutely add more to this recipe! I would recommend bell peppers, peas, broccoli, or even some bok choy!

Storage and Reheating

You can store this recipe in an airtight container in your fridge for 2-3 days. To reheat you can do so in a pan over medium heat until everything has warmed through. You can also reheat in the microwave until everything has warmed through.

More delicious Curry Recipes to enjoy!

Print

Coconut Curry Salmon Recipe

This Coconut Curry Salmon recipe is a delightful fusion of flavors, combining the natural richness of salmon with the aromatic and creamy elements of coconut and curry.
Course Main Course, Main Dish
Cuisine Asian, Indian
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Calories 511kcal
Author Linda

Ingredients

For the Salmon

  • 1 1/2 lbs salmon cut into 4 filets
  • 1 Tbsp light brown sugar
  • 1 tsp curry powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1 tsp olive oil

For the Coconut Curry Sauce

  • 1 Tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp fresh ginger minced
  • 1 Tbsp light brown sugar
  • 1 Tbsp red curry paste
  • 1 can coconut milk
  • 2 Tbsp soy sauce
  • 1 Tbsp lime zest
  • 3 cups fresh spinach chopped

Instructions

  • Preheat your oven to 475 degrees Fahrenheit and line a baking sheet with foil.
  • In a small bowl combine the oil and spices to make a rub for the salmon. Note: if you think the rub is too thick you can add another ½-1 teaspoon of oil.
  • Next, place your salmon skin side down on your prepared baking sheet and coat it in the rub.
  • Bake for 8-12 minutes until the salmon can be flaked off with a fork and it reaches your preferred level of doneness, but at least 145 degrees Fahrenheit of internal temperature.
  • While the salmon is baking, prepare the coconut curry sauce.
  • In a medium skillet over medium heat, add in the garlic and ginger and sauté for 3 minutes.
  • Next, add in the brown sugar and curry paste and sauté for another 2 minutes.
  • Then add in the coconut milk, soy sauce, lime zest and spinach. Stir until the spinach has wilted.
  • Time to prepare your bowl. I recommend adding white rice to the bottom of a bowl topping it with the salmon and finally the sauce and enjoy!

Video

Nutrition

Serving: 1serving | Calories: 511kcal | Carbohydrates: 11g | Protein: 37g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 94mg | Sodium: 884mg | Potassium: 1102mg | Fiber: 1g | Sugar: 6g | Vitamin A: 664IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 5mg
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