Easy Apple Butter Pie Recipe

When the days grow shorter and there’s a chilly breeze in the air, it’s time to bring those favorite fall flavors to the table. From breakfast to dessert, apples have a way of making the season feel extra special. Start the day with a batch of apple muffins, tuck a few caramel apple hand pies into lunchboxes for an on-the-go treat, or settle in after supper with a slice of apple crumb pie topped with a scoop of vanilla ice cream.

This easy Apple Butter Pie is another delicious way to celebrate the season. It’s right at home on your Thanksgiving dessert table alongside pumpkin pie and pecan pie, giving everyone one more sweet slice of fall to enjoy. Serve it at Sunday supper, bring it along to a fall potluck, or bake one for a cozy weekend gathering with family and friends. With its warm, spiced apple flavor and simple preparation, it’s a lovely dessert for just about any autumn occasion. Using store-bought apple butter keeps the prep work to a minimum, so you can spend less time in the kitchen and more time enjoying the season with the ones you love.

Key ingredients to make Apple Butter Pie Recipe: (Scroll down for full recipe card and quantities.)

• Pastry – One 9-inch deep dish pie crust either frozen or homemade.
• Apple Butter – Store-bought apple butter gives this pie its signature flavor.
• Liquid – Evaporated milk thins the pie filling mixture.
• Flavoring – Vanilla extract adds creamy floral notes to the taste.
• Sugar – Granulated sugar for sweetness.
• Spices – Apple pie spice or ground cinnamon for a warm and cozy flavor. Salt adds balance.
• Whole Eggs – Large eggs stabilize the filling.
• Thickener – Cornstarch thickens the texture of the filling.
• Whipped Cream – Homemade whipped cream or Cool Whip for serving.

How to Make Apple Butter Pie Recipe

• Heat Oven and Prepare Pie Shell – Preheat the oven to 425°F. Place pie dough in prepared deep dish pie pan. Set on baking sheet if needed to move in and out of oven easily.
• Make the Filling – Whisk together evaporated milk, apple butter, vanilla, sugar, eggs, apple pie spice or cinnamon and salt until blended.
• Milk – Whisk cornstarch into remaining evaporated milk until dissolved. Add to apple butter mixture, whisking until fully combined.
• Transfer to Crust – Pour filling evenly in pie shell. Dust the top with additional apple pie spice or cinnamon.
• Oven – Bake per the recipe until the center is set when gently shaken. Check halfway through baking and cover crust with aluminum foil, to prevent overbrowning.
• Chill – Cool on a wire rack, then chill.
• Serve topped with whipped cream and garnish with cinnamon.

Kitchen Equipment to Make Apple Butter Pie

• One 9-inch deep dish pie pan or pie plate.
• Whisk.
• Measuring cups and measuring spoons.
• Large bowl.
• Wire rack.

Recipe Variations, Tips and Substitutions

• Pie Crust – You can use a frozen or homemade pie crust for this pie. If you’d like to make your own checkout my recipe for flaky pie crust. I use a frozen pie crust and never have to parbake or thaw prior to filling making this pie so easy to make! If you use a homemade crust, you should parbake for 8 minutes prior to filling.
• What’s in Apple Butter? It’s a blend of fresh apples, sugar and spices that’s cooked until it has a smooth texture and it’s reduced and concentrated in flavor. It’s not the same as apple sauce. This pie has a similar texture to pumpkin pie.
• Cornstarch – You can replace the cornstarch with 2 tablespoons of all purpose flour.
• Depth of Color – The color of the pie may vary just a bit depending on the color of the apple butter used and whether it was made with light or dark brown sugar.
• Adjust Spice to Taste – Depending on how the apple butter you plan to use is flavored, you can adapt the amount of apple pie spice or cinnamon in the filling. You can taste and make that decision in real time adding more or less to your personal taste.
• Homemade Apple Butter – You can use a quality brand of apple butter brand that you trust or use homemade apple butter recipe to make your own apple butter for this pie.
• Apple Pie Spice – Apple pie spice or cinnamon can be used for the filling. Apple pie spice has a blend of ground ginger, cardamom and nutmeg in addition to cinnamon giving it a broader flavor profile. As mentioned above, you can always adjust the amount depending on the level of spice in the particular apple butter used.
• Serving Pie – I recommend dusting the top with additional cinnamon just before serving with whipped cream. This is optional and up to you, of course. Cinnamon always enhances the apple flavor.

Storage and Leftovers

• Leftovers – Store baked Apple Butter Pie chilled in an airtight container in the refrigerator for 3-4 days.
• Freezer – You can freeze this pie for up to 2 months. Thaw in the fridge and enjoy.

More Apple Dessert Recipes to Make

There are a myriad of ways to enjoy apple goodness in both sweet and savory dishes. A few recipes in the MSSK recipe index you may enjoy:

• This Praline Apple Bread is drizzled with a decadent glaze.
• These vanilla glazed Apple Fritters are impossible to resist.
• Handheld Apple Pie Bars.
• Southern Fried Apples can be spooned onto pancakes or biscuits or served as a side dish.
• Stuffed Crust Skillet Apple Pie is like eating breakfast for dessert.
• Start your day with Apple Pancakes.
• Treat the family to warm Apple Cobbler with vanilla ice cream.
• Apple Roses from Pepperidge Farm.

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Helpful Kitchen Items:

• Deep Dish Pie Pan
• Mixer
• Measuring Set
• Mixing Bowls

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Apple Butter Pie

This old-fashioned Apple Butter Pie is filled with rich, spiced apple butter flavor nestled in a flaky pie crust. Easy to prepare with store-bought apple butter, it’s a cozy fall dessert that’s perfect for Thanksgiving, Sunday supper, or any time you’re craving a taste of Southern comfort. Serve with a dollop of whipped cream for a sweet finish.

Course Dessert, Pie

Cuisine American, Southern

Keyword apple-butter-pie, apple-butter-recipes

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Cooling time 4 hours hours

Total Time 4 hours hours 55 minutes minutes

Servings 8 pieces

Calories 298kcal

Ingredients

• 1 9 inch deep dish pie crust frozen or homemade
• 3 5 oz cans evaporated milk
• 1 cup apple butter purchased or homemade
• 1 tsp pure vanilla extract
• 1/3 cup granulated sugar
• 1 tsp apple pie spice or ground cinnamon plus additional for dusting the top
• 2 large eggs
• 1/8 tsp salt
• 2 Tbsp cornstarch
• whipped cream for serving

Instructions

• Preheat the oven to 425°F. Place crust in prepared deep dish pie pan. Set on baking sheet if needed to move in and out of oven easily.
• In a large bowl, whisk together, 2 cans evaporated milk, apple butter, vanilla, sugar, eggs, apple pie spice or cinnamon and salt until blended.
• Whisk cornstarch into remaining evaporated milk until dissolved. Add to bowl, whisking until fully combined.
• Pour filling evenly in pie shell. Dust the top with additional apple pie spice or cinnamon.
• Place into the oven baking for 10 minutes. Lower oven temperature to 350°F. Bake for an additional 35-45 minutes OR until the center is set when gently shaken. Check halfway through baking and cover crust with foil, to prevent overbrowning.
• Cool on a cooling rack for 4 hours to set. Serve topped with whipped cream and dusted with cinnamon, if desired.
• Store in an airtight container chilled or at room temperature for up to 3-5 days.

Notes

• Pie Crust – You can use a frozen or homemade pie crust for this pie. If you’d like to make your own checkout my recipe for flaky pie crust. I use a frozen pie crust and never have to parbake or thaw prior to filling making this pie so easy to make! If you use a homemade crust, you should dock the crust, fill with pie weights and parbake for 8-10 minutes prior to filling. 
• What’s in Apple Butter? It’s a blend of fresh apples, sugar and spices that’s cooked until it has a smooth texture and it’s reduced and concentrated in flavor. It’s not the same as apple sauce. This pie has a similar texture to pumpkin pie.
• Cornstarch – You can replace the cornstarch with 2 tablespoons of all purpose flour.
• Depth of Color – The color of the pie may vary just a bit depending on the color of the apple butter used and whether it was made with light or dark brown sugar.
• Adjust Spice to Taste – Depending on how the apple butter you plan to use is flavored, you can adapt the amount of apple pie spice or cinnamon in the filling. You can taste and make that decision in real time adding more or less to your personal taste.
• Homemade Apple Butter – You can use a quality brand of apple butter brand that you trust or use homemade apple butter recipe to make your own apple butter for this pie.
• Apple Pie Spice – Apple pie spice or cinnamon can be used for the filling. Apple pie spice has a blend of ground ginger, cardamom and nutmeg in addition to cinnamon giving it a broader flavor profile. As mentioned above, you can always adjust the amount depending on the level of spice in the particular apple butter used.
• Serving Pie – I recommend dusting the top with additional cinnamon just before serving with whipped cream. This is optional and up to you, of course. Cinnamon always enhances the apple flavor.

Nutrition

Serving: 1serving | Calories: 298kcal | Carbohydrates: 43g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 204mg | Potassium: 77mg | Fiber: 1g | Sugar: 25g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

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Easy Sausage Stew Recipe

Around here, some of the best suppers start with simple ingredients and a little time spent bringing everything together in one pot. That’s the beauty of this Sausage Stew! Smoky kielbasa, garden vegetables, and tender potatoes come together to make a hearty, satisfying meal without a long list of ingredients or a sink full of dishes. Serve it with a slice of warm cornbread, a skillet of Southern biscuits, or a hunk of crusty bread for soaking up every last drop of that savory broth. It’s just the ticket for crisp fall evenings, chilly winter nights, or those busy days when you want to put a wholesome, home-cooked supper on the table with ease.

Key ingredients you’ll need to make Sausage Stew: (Scroll down for the full recipe card and quantities.)

• Sausage – Use smoked kielbasa for maximum flavor. Its smoky, garlicky notes act as the backbone of the stew.
• Vegetables – Onion, carrots and celery stalks add texture and flavor.
• Potatoes – Starchy potatoes add bulk.
• Garlic – Fresh cloves garlic for an earthy slightly spicy taste.
• Oil – Olive oil to sauté the sausage and vegetables.
• Aromatics – Dried thyme or 2–3 sprigs of fresh thyme and bay leaf. You could also use oregano.
• Beans – Canned white beans like cannellini beans, great northern, or navy beans.
• Liquid – Chicken stock thins the stew broth.
• Spices – Seasoned salt, paprika, onion powder and black pepper.
• Fresh Herbs – Chopped fresh parsley.
• Vinegar – A splash of vinegar is the acidic addition that balances the rich flavor.
• Tomato Paste – Tomato paste to slightly thicken the stew broth.

How to Make Sausage Stew Recipe

• Brown Sausage – Cook kielbasa in olive oil until browned on both sides. Transfer to a plate, leaving the rendered fat in the pot.
• Sauté Veggies – Stir in the onion, carrots and celery cook just until softened and lightly golden. Add the garlic, thyme; cook until fragrant.
• Combine – Pour in broth, bay leaf, potatoes, kielbasa, beans, tomato paste and spices.
• Simmer Covered – Cover and simmer per the cooking time in the recipe until the vegetables are tender. Stir in the vinegar. Taste and adjust seasonings, if needed.
• Serve – Ladle into bowls and top with chopped parsley. Serve with crusty bread, cornbread or rice.

Kitchen Equipment to Make Sausage Stew

• Dutch oven or soup pot.
• Chef’s knife and chopping board plus a vegetable peeler.
• Measuring cups and measuring spoons.
• Ladle.
• Plate or platter.

Recipe Variations, Tips and Substitutions

• Sausage – Any fully cooked smoked kielbasa will work. Pork, beef, turkey, or a blend will work well. Avoid raw fresh sausages for this recipe.
• Italian Sausage – If you want to make this using raw Italian sausage remove it from the casings and cook until no pink remains then proceed with the recipe scraping any brown bits from the bottom of the pot.
• Beans – You can use cannellini beans, great northern beans, or navy beans.
• Dried Beans – Cook 1 1/2 cups dried beans separately until tender then proceed with the recipe.
• Add Greens – You could add a handful of chopped kale or spinach stirred in at the end of cooking.
• Tomato Paste – Tomato paste doesn’t make the stew “tomato-y”, but it adds a slight sweetness that balances the smokiness.
• Add Vinegar to Finish is Key – Without acid, the stew can taste flat or heavy. That final splash sharpens everything. You can use apple cider vinegar, red wine vinegar or rice wine vinegar. You could also replace vinegar with Worcestershire sauce.
• Spice – You could amp up the heat adding crushed red pepper flakes or a few dashes of hot sauce before serving.
• Similar Size Vegetables for Even Cooking – Keep diced vegetables similar in size so they finish cooking at the same time. No mushy carrots or undercooked potatoes.
• Vegetarian Stew – Use a plant-based smoked sausage and vegetable broth. Increase the smoked paprika to help replace the sausage’s depth.

Storage and Leftovers

• Leftovers – Store leftover Sausage Stew in an airtight container in the refrigerator for up to 3-4 days.
• Reheating – Reheat individual portions in the microwave or in a saucepan on the stove top on medium heat.
• Freezer – Can I freeze the stew? Yes. This stew freezes well for up to 3 months. The beans may soften slightly, but the flavor remains excellent. Thaw in the fridge and reheat just before serving.

More Stew Recipes to Make

• Hearty Chicken Stew is a one-pot meal.
• Southern Brunswick Stew.
• Rich and hearty Easy Beef Stew.
• Guinness Beef Stew ideal for St Patrick’s Day celebrations.
• Tasty Chicken and Smoked Sausage Cassoulet.
• Stewed Okra and Tomatoes is a popular Southern side dish.
• Old-fashioned Oven Braised Beef Stew.
• Southern Chicken and Dumplings is comfort in a bowl.
• Coq Au Vin from Food Network.

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Sausage Stew

This hearty Sausage Stew features smoky kielbasa, tender potatoes, and wholesome vegetables simmered in a savory broth. It’s an easy, one-pot Southern supper perfect for chilly evenings and busy weeknights.

Course Main Course

Cuisine American, Southern

Keyword sausage-stew, sausage-stew-recipe

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 497kcal

Ingredients

• 1 1/2 lbs kielbasa 1/2-inch thick slices
• 2 Tbsp olive oil plus additional as needed
• 2-3 medium carrots peeled and diced
• 2 medium celery stalks diced
• 1 large sweet onion diced
• 3-4 medium garlic cloves minced
• 1 tsp dried thyme or 2-3 fresh sprigs of thyme
• 1 1/2 tsp seasoned salt adjust to taste
• 1 tsp black pepper
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 32 oz carton low sodium chicken broth or chicken stock
• 1 medium bay leaf
• 2 medium russet potatoes bite-size cubes (peel on or off)
• 2 15 oz cans white beans i.e. cannellini beans, navy beans or great northern beans drained
• 2 Tbsp tomato paste
• 1 Tbsp apple cider vinegar
• 2-3 Tbsp fresh chopped parsley

Instructions

• Heat a large pot or Dutch oven over medium heat. Add the sliced kielbasa. Brown on both sides turning as needed. Transfer to a platter, leaving the rendered fat in the pot.
• If the pot looks dry, add a splash of extra virgin olive oil. To the pot add carrot, celery and onion. Sauté over medium-high heat for 3-5 minutes or just until softened and lightly golden brown. Scrape any brown bits on the bottom of the pot.
• Add the garlic, thyme. seasoned salt, black pepper, onion powder and paprika. Cook for 1 minute until fragrant.
• Pour in the broth, add the bay leaf, potatoes, browned kielbasa along with any accumulated juices on the platter. Add the beans and tomato paste, stir to combine.
• Bring to a gentle simmer, then partially cover the pot. Simmer for 25-30 minutes, or until the vegetables are fork tender.

  *If you’d like a thicker stew, mash a small scoop of beans against the side of the pot and stir them back in, simmer uncovered or add additional tomato paste.
• To the pot add the cider vinegar. Taste and adjust salt and pepper, if needed.
• Ladle stew into bowls and top with chopped parsley. Serve with crusty bread, cornbread or a scoop of rice.

Notes

• Sausage – Any fully cooked smoked kielbasa will work. Pork, beef, turkey, or a blend will work well. Avoid raw fresh sausages for this recipe.
• Italian Sausage – If you want to make this using raw Italian sausage remove it from the casings and cook until no pink remains then proceed with the recipe scraping any brown bits from the bottom of the pot.
• Beans – You can use cannellini beans, great northern beans, or navy beans.
• Dried Beans – Cook 1 1/2 cups dried beans separately until tender then proceed with the recipe.
• Add Greens – You could add a handful of chopped kale or spinach stirred in at the end of cooking.
• Tomato Paste – Tomato paste doesn’t make the stew “tomato-y”, but it adds a slight sweetness that balances the smokiness.
• Add Vinegar to Finish is Key – Without acid, the stew can taste flat or heavy. That final splash sharpens everything. You can use apple cider vinegar, red wine vinegar or rice wine vinegar. You could also replace vinegar with Worcestershire sauce.
• Spice – You could amp up the heat adding crushed red pepper flakes or a few dashes of hot sauce before serving.
• Similar Size Vegetables for Even Cooking – Keep diced vegetables similar in size so they finish cooking at the same time. No mushy carrots or undercooked potatoes.
• Thickening the Stew – Mash some beans or let the stew simmer uncovered for the last 10 minutes. You can also stir in additional tomato paste at the end of cooking. 
• Thinning the Stew – Use extra chicken stock to thin the stew at the end of cooking.
• Vegetarian Stew – Use a plant-based smoked sausage and vegetable broth. Increase the smoked paprika to help replace the sausage’s depth.

Nutrition

Serving: 1serving | Calories: 497kcal | Carbohydrates: 22g | Protein: 18g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 79mg | Sodium: 1406mg | Potassium: 725mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3578IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 3mg

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Easy Spider Cookies Recipe

This time of year, there are plenty of fun and festive treats to serve at your Halloween monster mash! While gory goodies might be a hit with some partygoers, our family prefers something a little sweeter and more on the cute side. These Chocolate Spider Cookies fit the bill perfectly! They’re completely edible, easy to pick up and enjoy, and almost too adorable to be spooky. Even better, decorating them doubles as a fun Halloween craft that kids can help with. Let the little ones lend a hand assembling their chocolate spiders, and you’ll have a batch of sweet treats that are just as much fun to make as they are to eat!

Key ingredients to make Chocolate Spider Cookies for Halloween: (Scroll down for full recipe and quantities.)

• Flour – Self rising flour to create the cookie dough.
• Cocoa – Unsweetened cocoa powder for a chocolaty flavor.
• Butter – Salted butter for richness.
• Sugar – A combination of granulated sugar and light brown sugar for sweetness.
• Flavorings – Vanilla extract and almond extract add warm floral notes.
• Whole Egg – One large egg binds the cookie dough.
• Decorations – 8 stick pretzels broken in half for the spider legs, candy eyes, chocolate sprinkles or similar mini chocolate candies or mini chocolate chips, and 24 chocolate truffles (i.e. Lindt or similar) for the body.
• Chocolate – 3 tablespoons semi-sweet chocolate chips melted with solid vegetable shortening or coconut oil to attach the candy eyes to the cookies.

How to Make Spider Cookies Recipe

• Heat Oven Prepare Pans – Preheat oven and line two baking sheets with parchment paper.
• Sift Dry Ingredients – Use a whisk to sift together flour and cocoa powder.
• Creamed Ingredients – Using an electric mixer, cream together butter, granulated sugar, brown sugar, vanilla and almond extract until light and fluffy. Add egg, beat until fully combined.
• Combine – Gradually add sifted flour mixture just until combined then cover and chill.
• Divide Cookie Dough – Use a small scoop to divide dough shaping into 1-inch balls. Roll in sprinkles.
• Create Pretzel Legs – Insert pretzels to form legs, inserting broken end into cookie dough. (8 legs for each cookie)
• Bake – Bake per the recipe at least 2 inches apart.
• Let Cool – Remove from oven let cool 5 minutes on pan.
• Chocolate Truffles – Remove cookies to a cooling rack then immediately press one truffle into center of each cookie. The truffle will melt slightly “sticking” to the cookie. Let cookies cool completely.
• Melt Chocolate – Melt chocolate chips and shortening in the microwave on 50% power for 20 seconds, stir. Repeat until smooth, stir well. Pour into a plastic Ziploc bag and cut off the corner.
• Attach Eyes – Pipe chocolate onto truffle, to attach eyes to the spiders head. Press eyes into place while chocolate is still warm.
• After all are assembled, leave on cooling racks to cool completely.

Kitchen Equipment to Make Halloween Spider Cookies

• Electric mixer. You can use a stand mixer or a hand mixer.
• Baking sheet pans or cookie sheets.
• Measuring cups and measuring spoons.
• Whisk.
• Large bowl, medium bowl, small bowl.
• Ziploc bag or piping bag with the the corner snipped.
• Wire rack.

Recipe Variations, Tips and Substitutions

• Self-Rising Flour – To make your own self rising flour. Add 1 tsp baking powder and 1/4 tsp baking soda plus 1/4 tsp salt to 1 1/2 cups all purpose flour.
• Thinning the Chocolate – A small amount of vegetable shortening (like Crisco) will help thin the chocolate so, that it will be easy to pipe onto the back of the eyes and provide edible glue to attach them to the truffles. It’s also room temperature stable.
• Truffles – You could opt to use malt balls or upside down peanut butter cups (mini Reese’s) for the bodies and the technique will remain the same. Should you choose to do so, consider the size of the eyes making sure there’s ample room to attach them.

Spider Cookie Assembly Tips

• Keep Pretzels Similar Size – When breaking the pretzels, try to make them as even in length as possible. Insert the broken end into the cookie dough so all of the legs have a finished end. Thin pretzel sticks work best.
• Use a Skewer – If the cookies have cooled, use the end of a skewer to make the holes in the side to insert the spider legs.
• Assembly Tip – You can use a piping bag or a Ziploc bag with the corner snipped off to apply the eyes. You may need a little more chocolate, if you use it to place the heads, but it doesn’t take much for the eyes.
• Additional Chocolate – You can’t attach the truffles while the cookies are piping hot or they’ll just melt. Should the cookies cool too much before you can get the heads in place, you can use additional melted chocolate to place the truffles (heads) onto the cookie using the same piping technique as the eyes.
• Check Craft Stores and Grocery Stores – Those little eyes can often be found on the baking aisle for most grocery stores or craft stores like Michaels. They can come in various sizes.

Storage and Leftovers

• Leftovers – Store spooky Spider Cookies in an airtight container at room temperature for up to 3 days. Please Note: The pretzels can soften.
• Freezer – You can freeze the cookies for up to 2 months. Thaw in the fridge adding the pretzel legs just before serving.

More Halloween Desserts to Make

Other fun treats to add to your goodies menu for Halloween:

• Halloween Popcorn Balls feature the winning combo of chocolate glazed caramel popcorn.
• Another edible craft that my boys enjoyed when they were little are these Monster Meatball Sliders.
• Cute as a button Halloween Scotcheroos are cut into shapes using cookie cutters.
• 25 Not-So-Scary Halloween Desserts features some of the very best options.
• Classic Easy Peanut Butter Cookies.
• Halloween Spider Web Dip from Noshing with the Nolands.

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Mixing Bowls
• Baking Sheets
• Measuring Set
• Mixer

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Spider Cookies

These easy Chocolate Spider Cookies are a fun Halloween treat made with chocolate cookies, chocolate truffles, and cute spider decorations. Perfect for Halloween parties, classroom treats, or a spooky-sweet dessert the kids will love!

Course Cookies, Dessert

Cuisine American, Southern

Keyword chocolate-cookies, chocolate-spider-cookies, spider-cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Cooling time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 24 cookies (may vary)

Calories 211kcal

Ingredients

• 1/2 cup salted butter softened
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1 1/2 tsp pure vanilla extract
• 1/4 tsp almond extract (or vanilla)
• 1 large egg
• 1 1/2 cups self rising flour
• 1/2 cup cocoa powder
• 48 stick pretzels broken in half
• 1/2 cup chocolate sprinkles
• 24 chocolate truffles (i.e. Lindt or similar)
• 48 candy eyes
• 3 Tbsp semi sweet chocolate chips
• 1/2-1 tsp solid vegetable shortening or coconut oil

Instructions

• Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
• In a medium size mixing bowl, use a whisk to sift together flour and cocoa powder.
• Using an electric mixer, cream together butter, granulated sugar, brown sugar, vanilla and almond extract. Cream for 2 minutes until light and fluffy. Add egg, beat until fully combined.
• Gradually add sifted dry ingredients. Beat on medium just until combined. Cover and chill for 30 minutes.
• Use a small scoop to divide dough shaping into 1-inch dough balls. Roll in chocolate sprinkles. Insert pretzels to form legs, inserting the broken end into cookie dough. (8 legs for each cookie)
• Place on sheet pan at least 2-inches apart. Bake for 8-10 minutes.
• Remove from oven let cool 5 minutes on pan.
• Remove to a cooling rack then immediately press one truffle into center of each cookie. The truffle will melt slightly "sticking" to the cookie. Let cookies cool completely.
• To Apply Eyes: Melt chocolate chips and shortening in the microwave on 50% power for 20 seconds, stir. Repeat until smooth, stir well. Pour into a plastic Ziploc bag and cut off the corner. Pipe chocolate onto truffle, to attach eyes to the spiders head. Press eyes into place while chocolate is still warm.
• After all are assembled, leave on cooling racks to cool completely.
• Store in an airtight container at room temperature for up to 3 days.

Notes

• Self-Rising Flour – To make your own self rising flour. Add 1 tsp baking powder and 1/4 tsp baking soda plus 1/4 tsp salt to 1 1/2 cups all purpose flour.
• Thinning the Chocolate – A small amount of vegetable shortening (like Crisco) will help thin the chocolate so, that it will be easy to pipe onto the back of the eyes and provide edible glue to attach them to the truffles. It’s also room temperature stable.
• Truffles – You could opt to use malt balls or upside down peanut butter cups (mini Reese’s) for the bodies and the technique will remain the same. Should you choose to do so, consider the size of the eyes making sure there’s ample room to attach them.

Nutrition

Serving: 1serving | Calories: 211kcal | Carbohydrates: 26g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 67mg | Potassium: 56mg | Fiber: 2g | Sugar: 16g | Vitamin A: 131IU | Calcium: 9mg | Iron: 1mg

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Easy Southern Chicken and Dumplings Recipe

There’s nothing quite like a big pot of Southern Chicken and Dumplings simmering on the stove. This old-fashioned comfort food favorite features tender chicken, a rich, savory broth, and scratch-made drop dumplings that soak up every bit of that delicious flavor. It’s the kind of stick-to-your-ribs meal that brings everyone to the table and makes you feel right at home.

Made with simple ingredients and plenty of down-home flavor, this classic Southern chicken and dumplings recipe is perfect for Sunday supper, chilly fall and winter evenings, or a comforting weeknight family meal. It’s also a wonderful choice when you need a hearty dish to share with loved ones. Serve it piping hot with a little black pepper on top for a taste of the good old days and the kind of home cooking that never goes out of style.

Key ingredients to make Southern Style Chicken and Dumplings: (Scroll down for the full recipe card and quantities.)

• Chicken – Boneless chicken breasts.
• Vegetables – Carrots, celery stalks and onion add texture and flavor.
• Butter – Unsalted butter or salted butter to saute the vegetables.
• Aromatics – Bay leaf adds depth of flavor.
• Spices – Poultry seasoning, seasoned salt, black pepper, garlic powder
• Liquid – Low sodium chicken broth or chicken stock for moisture.
• Milk – Milk gives the broth a creamy texture.
• Cornstarch – Cornstarch thickens the broth.
• Drop Dumplings – All purpose flour, baking powder, salt (or seasoned salt) buttermilk or milk and melted butter.
• Fresh Herbs – You can garnish with fresh parsley, chives or thyme.

How to Make Southern Chicken and Dumplings

• Saute Vegetables – Saute the celery, carrots, and onion in butter until softened.
• Cook Chicken – Add chicken breasts, bay leaf and seasonings. Pour in chicken stock.
• Simmer – Simmer covered until chicken is cooked through, then shred.
• Make the Cornstarch Mixture – Whisk together the cold milk and cornstarch until completely smooth. Slowly pour the mixture into the simmering broth to thicken, stirring constantly. .
• Add Chicken – Return the shredded chicken to the Dutch oven, stir to combine.
• Make Dumplings – Whisk together the flour, baking powder, and salt or seasoned salt, add buttermilk and melted butter, stirring just until a soft dough forms.
• Drop into Hot Liquid – Scoop small portions of dough and gently drop them into the pot.
• Cover and Cook – Place the lid on the Dutch oven and cook per the recipe until dumplings are no longer doughy.
• Stand Time – Turn off the heat once the dumplings are fully cooked. Let the chicken and dumplings rest, covered, for 5 minutes before serving.
• Serve hot and top with fresh parsley.

Kitchen Equipment to Make Old-Fashioned Chicken and Dumplings

• 5-to-6-quart cast-iron Dutch oven or pot with lid.
• Cutting board and Chef’s knife.
• Measuring cups and measuring spoons.
• Medium bowl and small bowl for the cornstarch slurry
• Whisk.
• Wooden spoon or heat-resistant spatula.
• Two forks for shredding the chicken.
• Instant-read thermometer. Depending on size, larger chicken breasts will take longer to cook. When in doubt, I definitely recommend using a thermometer because the size of the breast makes a difference. I have also cut the chicken breast in half lengthwise for faster cooking time.
• Tablespoon or small ice cream scoop.

Recipe Variations, Tips and Substitutions

• Chicken Thighs – Substitute boneless, skinless chicken thighs for the breasts. They are especially forgiving and flavorful.
• Bone-In Chicken – You can use bone-in chicken breasts. They will take longer to cook, so adjust accordingly, then remove chicken from the bone and shred per the recipe.
• Using Rotisserie Chicken or Cooked Leftover Chicken – Rotisserie or leftover chicken works well. Prepare the vegetables and broth first, thicken the soup, and then add the cooked shredded chicken before adding the dumplings Use about 4-5 cups of shredded cooked chicken. Add it after the broth has thickened and heat until the chicken is warmed through before adding the dumplings.
• Milk – Use 2% milk: Works very well and produces a slightly richer broth. Whole milk: Makes the soup creamier. Evaporated milk: Can be used for a richer, more concentrated flavor. Heavy Cream: For ultimate richness.
• Seasoned Salt – Substitute another seasoned salt blend. Use the same amount plus your preferred herbs and seasonings.
• Onion – Use yellow, white, or sweet onion they all work great with this recipe.
• Veggies – Baby carrots can be sliced into rounds. If you don’t have enough celery, add extra carrots or another mild vegetable such as petite peas. If the peas are frozen, there’s no need to thaw.
• Chicken Broth or Chicken Stock – If using bouillon cubes or bouillon granules, check the instructions on the package and dissolve the appropriate amount in the 6 cups of water according to the package directions.
• Thinning the Soup – If the soup becomes too thick, stir in a small amount of warm chicken stock, water or milk until it reaches your preferred consistency. This can happen depending on how vigorously the broth boils.

Storage and Leftovers

• How long do leftovers last? Refrigerate leftovers promptly in an airtight container and eat the leftovers within 3-4 days.
• Reheating – Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk if the soup has thickened.
• Freezer – You can freeze leftovers for up to 3 months. Thaw in the fridge and reheat just before serving.

More Easy Chicken Recipes to Make

• Baked Lemon Chicken made in the oven using bone-in chicken thighs.
• Southern Fried Chicken and Waffles made with chicken tenders.
• Treat the family to homemade Crispy Chicken Sandwiches.
• The kiddos will love this recipe for Easy Popcorn Chicken.
• Chicken Fried Chicken and Gravy with a side of mashed potatoes.
• Hearty Chicken Stew is a one-pot meal.
• Easy Oven Fried Chicken Tenders cook in no time flat.
• Decadent Honey Pecan Fried Chicken.
• Fried Chicken Cakes and remoulade sauce is a fan favorite.
• Marry Me Chicken Soup from Southern Living.

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Southern Chicken and Dumplings

Southern Chicken and Dumplings features tender chicken, savory broth, and fluffy, scratch-made drop dumplings for a classic comfort food meal just like Grandma made.

Course Main Course

Cuisine American, Southern

Keyword easy-chicken-and-dumplings, southern-chicken-and-dumplings

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6 servings

Calories 508kcal

Ingredients

• 2-3 medium carrots peeled and sliced
• 2 medium celery stalks diced
• 1 medium sweet onion diced
• 3 Tbsp butter
• 1 1/2 lbs boneless skinless chicken breasts
• 1 medium bay leaf
• 2 tsp poultry seasoning
• 1-2 tsp seasoned salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 6 cups low sodium chicken broth or chicken stock
• 1 3/4 cups milk
• 4 Tbsp cornstarch
• Dumplings:
• 2 cups all purpose flour
• 1 1/2 tsp baking powder
• 1 tsp salt
• 3/4 cup buttermilk or milk plus additional as needed
• 2 Tbsp butter melted

Instructions

• In a 6-quart Dutch oven over medium heat, melt 3 tablespoon butter. Add the celery, carrots, and onion. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
• Place the raw chicken breasts on top of the vegetables. Add the bay leaf, poultry seasoning, garlic powder, salt and black pepper then pour in chicken stock.
• Bring the liquid to a gentle simmer over medium heat. Once simmering, reduce the heat to low. Cover the Dutch oven and gently simmer for approximately 20 minutes, or just until the thickest part of the chicken breasts reaches 165°F.

  *Avoid a vigorous boil. A gentle simmer helps keep the chicken tender and prevents the broth from reducing too quickly.
• Transfer the cooked chicken to a plate or cutting board and remove the bay leaf. Leave the vegetables and broth in the Dutch oven. Shred chicken with two forks or cut it into bite-sized pieces.
• Keep the Dutch oven covered on medium heat to maintain the broth at a gentle simmer while preparing the thickener and dumplings.
• In a medium bowl or measuring cup, whisk together the cold milk and cornstarch until completely smooth.
• Slowly pour the cornstarch mixture into the simmering broth while stirring constantly. Continue stirring for 2-3 minutes or just until the broth begins to thicken enough to coat the back of a spoon.

  *Do not allow it to reach a hard boil, think gently bubbling.
• Return the shredded chicken to the Dutch oven. Gently stir the chicken and vegetables through the creamy broth. Taste and adjust seasonings, if needed.
• While the soup is thickening, prepare the dumpling dough. In a medium bowl, whisk together the flour, baking powder, and seasoned salt.
• Slowly add the buttermilk and melted butter, stirring just until a soft dough forms. If the dough is too dry or crumbly, add 1 tablespoon of buttermilk at a time, if needed.

  * Do not overmix the dough.
• Reduce the Dutch oven heat to medium-low so the soup maintains a gentle simmer. Lightly coat a tablespoon, large measuring spoon or a small cookie scoop with cooking spray. Scoop small portions of dough and gently drop them into the hot liquid.
• Gently mix the dough balls into the creamy broth. Place the lid on the Dutch oven and cook for 15-20 minutes.

  *Do not repeatedly lift the lid. The trapped steam is essential for cooking the dumplings properly. The dumplings should be puffed, firm, and cooked through in the center. If you are unsure if the dumplings are cooked through, remove one dumpling and cut it open. The center should no longer be wet or doughy.
• Turn off the heat once the dumplings are fully cooked. Remove pot from the heat. Let the chicken and dumplings rest, covered, for 5 minutes before serving.
• Ladle into bowls and serve hot and top with fresh parsley, chives or thyme.

Notes

• Chicken Thighs – Substitute boneless, skinless chicken thighs for the breasts. They are especially forgiving and flavorful.
• Bone-In Chicken – You can use bone-in chicken breasts. They will take longer to cook, so adjust accordingly, then remove chicken from the bone and shred per the recipe.
• Using Rotisserie Chicken or Cooked Leftover Chicken – Rotisserie or leftover chicken works well. Prepare the vegetables and broth first, thicken the soup, and then add the cooked shredded chicken before adding the dumplings Use about 4-5 cups of shredded cooked chicken. Add it after the broth has thickened and heat until the chicken is warmed through before adding the dumplings.
• Milk – Use 2% milk: Works very well and produces a slightly richer broth. Whole milk: Makes the soup creamier. Evaporated milk: Can be used for a richer, more concentrated flavor. Heavy Cream: For ultimate richness.
• Seasoned Salt – Substitute another seasoned salt blend. Use the same amount plus your preferred herbs and seasonings.
• Onion – Use yellow, white, or sweet onion they all work great with this recipe.
• Veggies – Baby carrots can be sliced into rounds. If you don’t have enough celery, add extra carrots or another mild vegetable such as petite peas. If the peas are frozen, there’s no need to thaw.
• Chicken Broth or Chicken Stock – If using bouillon cubes or bouillon granules, check the instructions on the package and dissolve the appropriate amount in the 6 cups of water according to the package directions.
• Thinning the Soup – If the broth becomes too thick, stir in a small amount of warm chicken stock, water or milk until it reaches your preferred consistency. This can happen depending on how vigorously the broth boils.

Nutrition

Serving: 1serving | Calories: 508kcal | Carbohydrates: 52g | Protein: 37g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 107mg | Sodium: 1129mg | Potassium: 1027mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3865IU | Vitamin C: 6mg | Calcium: 186mg | Iron: 3mg

The post Southern Chicken and Dumplings appeared first on melissassouthernstylekitchen.com.

Easy Cinnamon Biscuits Recipe

Biscuits are a true staple of Southern cooking, and around here, there’s rarely a bad time for a warm batch straight from the oven. While savory biscuits are a favorite alongside breakfast, supper, or a hearty bowl of soup, these sweet cinnamon biscuits are especially good for weekend breakfasts, brunch, holiday mornings, or an afternoon treat. Serve them warm with a cup of coffee and don’t be surprised if they disappear before they have a chance to cool.

Key ingredients you’ll need to make Southern Cinnamon Biscuits: (Scroll down for the full printable recipe card and quantities.)

• Flour – This recipe utilizes store-bought Bisquick to keep preparation simple. There’s no need to add more baking powder, salt or baking soda.
• Sugar – Granulated sugar for sweetness.
• Spice – Ground cinnamon adds that warm subtle spice that makes these so appealing.
• Liquid – Whole milk or buttermilk for moisture.
• Butter – Melted butter for a rich flavor.
• Vanilla Cream Glaze – Powdered sugar (confectioner’s sugar), heavy cream and vanilla extract.

How to Make Cinnamon Biscuits Recipe

• Heat Oven and Prepare Pans – Preheat oven. Line two baking sheet pans with parchment paper.
• Sift Dry Ingredients – Use a whisk to sift together Bisquick, sugar and cinnamon.
• Add Wet Ingredients – To the flour mixture add the milk and butter. Stir to combine.
• Transfer to Pan – Drop mounds of biscuit dough onto the prepared pans 2-inches apart.
• Oven – Place pan into the oven and bake per the baking time in the recipe until lightly golden brown.
• Top with Glaze – Stir together powdered sugar, heavy cream and vanilla extract.Drizzle glaze over biscuits and serve warm.

Kitchen Equipment You’ll need for Cinnamon Biscuit Recipe

• Two large baking sheet pans lined with parchment paper.
• Large bowl.
• Balloon whisk.
• Measuring cups and measuring spoons.
• Tablespoon or scoop to divide the biscuit dough.

Recipe Variations, Tips and Substitutions

• Flour or Biscuit Mix – This recipe is specifically designed to be easy to make. It’s fine to use a store brand of biscuit and baking mix in place of Bisquick. That said, this isn’t interchangeable with all purpose flour.
• Milk – Whole milk, cold buttermilk or 2% milk will work.
• Fruit – You could toss 1 cup of raisins into the dry mixture prior to adding the milk for easy cinnamon raisin biscuits.
• Topping – You can brush the top with an egg wash for a deep golden color and sprinkle with cinnamon sugar before baking.
• Add Nuts – Stir chopped pecans or walnuts into the cinnamon-sugar Bisquick mix filling for a little crunch.
• Citrus – Add a little fresh orange zest to the glaze for a bright citrus note.
• Maple Glaze – Replace some or all of the cream in the glaze with maple syrup for a cozy maple-cinnamon flavor.
• Cream Cheese Glaze – Swap the simple glaze for a quick cream cheese icing to make them taste even more like cinnamon rolls.

Storage and Leftovers

• Leftovers – Store leftover Cinnamon Biscuits in an airtight container in the refrigerator for up to 3 days.
• Freezer – You can bake and freeze the biscuits prior to glazing. Store frozen for up to 3 months, then thaw in the fridge and add the creamy glaze just before serving.

More Southern Biscuit Recipes to Make

• Fluffy Southern Buttermilk Biscuits – The classic savory biscuit everyone will love.
• Angel Biscuits – Light, tender, and a wonderful cross between a biscuit and a yeast roll.
• Cheese Biscuits – perfect alongside soups, chili, or a hearty Southern supper.
• Sweet Potato Biscuits – Especially good for fall and holiday tables.
• Sausage Biscuits – A hearty breakfast option.
• Ham Biscuits – wonderfully Southern and perfect for breakfast or brunch.
• Fruity Blueberry Biscuits from Southern Living.

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Cinnamon Biscuits

These easy Cinnamon Biscuits are soft, fluffy, and filled with sweet cinnamon flavor, making them a delicious addition to breakfast or brunch. Serve warm with a drizzle of sweet icing for a cozy Southern treat!

Course Bread, Breakfast

Cuisine American, Southern

Keyword cinnamon-biscuit-recipes, cinnamon-biscuits

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 413kcal

Ingredients

• 4 cups Bisquick or similar brand baking mix
• 1/3 cup granulated sugar
• 2 tsp ground cinnamon
• 1 1/4 cup milk or buttermilk
• 2 Tbsp unsalted butter melted
• Glaze:
• 1 cup powdered sugar
• 3 Tbsp heavy cream plus additional as needed to thin
• 1 tsp vanilla extract

Instructions

• Preheat oven to 425°F. Line two baking sheet pans with parchment paper.
• In a large bowl use a whisk to soft together Bisquick, sugar and cinnamon.
• Pour milk and butter into the dry ingredients. Stir to combine.
• Use two tablespoons to drop mounds of biscuit dough onto the prepared pans at least 2-inches apart.
• Place pan into the oven and bake for 12-14 minutes until lightly golden brown.
• Glaze: In a small bowl, stir together powdered sugar, heavy cream and vanilla extract. Stir until smooth. Add small amount of heavy cream to thin further, if desired.
• Drizzle glaze or brush tops of cinnamon biscuits and serve warm.

Notes

• Flour or Biscuit Mix – This recipe is specifically designed to be easy to make. It’s fine to use a store brand of biscuit and baking mix in place of Bisquick. That said, this isn’t interchangeable with all purpose flour.
• Milk – Whole milk, cold buttermilk or 2% milk will work.
• Fruit – You could toss 1 cup of raisins into the dry mixture prior to adding the milk for easy cinnamon raisin biscuits.
• Topping – You can brush the top with an egg wash for a deep golden color and sprinkle with cinnamon sugar before baking.
• Add Nuts – Stir chopped pecans or walnuts into the cinnamon-sugar Bisquick mix filling for a little crunch.
• Citrus – Add a little fresh orange zest to the glaze for a bright citrus note.
• Maple Glaze – Replace some or all of the cream in the glaze with maple syrup for a cozy maple-cinnamon flavor.
• Cream Cheese Glaze – Swap the simple glaze for a quick cream cheese icing to make them taste even more like cinnamon rolls.

Nutrition

Serving: 1serving | Calories: 413kcal | Carbohydrates: 64g | Protein: 6g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 785mg | Potassium: 159mg | Fiber: 2g | Sugar: 32g | Vitamin A: 212IU | Vitamin C: 0.3mg | Calcium: 162mg | Iron: 2mg

The post Cinnamon Biscuits appeared first on melissassouthernstylekitchen.com.

Royal Icing Recipe FAQs

What Does Meringue Powder Do in Royal Icing?

Meringue powder gives royal icing its structure and helps it dry firm, making it ideal for decorating sugar cookies. It also provides stability for piping and flooding while eliminating the need for fresh or raw egg whites. It’s an easy, convenient way to get that classic royal icing consistency every time.

Does royal icing dry hard?
Yes. This royal icing dries firm and hard, making it ideal for decorating sugar cookies that need to be stacked, packaged, or transported. The small amount of corn syrup helps give it a smoother, less brittle finish.

How long does royal icing take to dry?
The surface will begin to set fairly quickly, but allow the decorated cookies to dry completely before stacking or packaging. Drying time will vary depending on the thickness of the icing and humidity.

Can I use this royal icing for flooding cookies?
Yes. The consistency can be adjusted by adding small amounts of water until it’s thin enough for flooding while still holding its shape for detailed piping.

Does royal icing with meringue powder contain raw eggs?
No. This recipe uses meringue powder instead of raw fresh egg whites (or liquid egg whites and lemon juice) like a traditional royal icing, making it not only a convenient option but a safer option for cookie decorating.

Can I make different colors with this royal icing?
Absolutely, it can be made in a wide variety of different colors. Divide the icing into bowls and tint each portion with gel food coloring. For the whitest icing, use clear vanilla, almond extract or a clear butter emulsion.

Easy Royal Icing for Sugar Cookies Recipe

Checkout this quick list of ingredients you’ll need to make Royal Icing: (Scroll down for the full recipe card and quantities found at the end of this post.)

• Meringue Powder – Meringue powder gives royal icing structure and allows it to dry hard. Available at any baking supply store, grocery stores, Amazon or where cake decorating supplies are sold.
• Water – Warm tap water thins the icing mixture.
• Corn Syrup – A small amount of corn syrup for a smooth finish.
• Flavoring – Vanilla extract or or butter emulsion adds flavor. Use clear for pure white icing.
• Type of Food Coloring – Assorted gel colors or liquid food coloring to decorate the finished product and tint the icing. Gel colors are preferred, to avoid adding extra moisture resulting in a too-thin icing.
• Sugar – Powdered sugar (confectioner’s sugar) for sweetness.

How to Make Royal Icing Recipe with Meringue Powder

• Whip Meringue Powder – Whip the meringue powder, warm water, vanilla extract and Karo syrup. Mix on high speed until mixture is frothy.
• Add Confectioners’ Sugar – Gradually add powdered sugar and one tablespoon of additional warm water one at a time. (Don’t be tempted to add too much water, you can add more later if you need to thin the icing out).
• Separate and Tint – Separate desired amounts of icing into small bowls and tint with food color of choice.
• Thicker Icing – If elements of the cookie design need a stiff royal icing or very thick consistency, add additional meringue powder to the individual bowls. This is how you can achieve the desired consistency, look and thickness for that color.
• Thinner Icing – Add a few drops of water until it reaches the proper consistency. Think little water additions, not large amounts.

How to Decorate with Royal Icing Recipe

• Know your design and how many colors you’ll need prior to dividing the icing for tinting. Mix colors in a small bowl adding small amounts of food coloring at a time until you achieve the desired shade you want. You can cover the bowl with a damp paper towel or plastic wrap to keep it from drying out.
• Add about ½ cup of tinted icing to a pastry bag and tie off or use bands to secure the opening. Do not overfill the bag!
• Snip a small hole in the tip of the pastry bag OR before filling fit with a small round pastry tip to outline your cookie for sharp edges, followed by flooding the inside of the outline. Piping around the cookie borders to make an outline first will hold in the thinner icing and let you make a flat, smooth top 
• Allow time between steps for drying to create definition working incrementally depending on the intricate designs you’re creating.
• Add sprinkles or embellishments while the royal icing is still wet, and let icing set and dry completely before storing.

Kitchen Equipment to Make Royal Icing for Sugar Cookies

• Stand mixer  or hand mixer fitted with the whisk attachment for the meringue and paddle attachment to incorporate the sugar.
• Measuring cups and spoons.
• Small bowls.
• Pastry bags and round tips.
• Small knife (for spreading icing)

Recipe Variations, Tips and Substitutions

• Flavorings – You can use vanilla extract, lemon extract, almond extract, butter extract or any flavoring that you enjoy.
• Don’t Overbeat – When adding the powdered sugar make sure the mixer is on low speed.  When adding the powdered sugar make sure the mixer is on medium-low speed. You don’t want to beat the sugar too vigorously as it may add too much air and create bubbles in the icing.
• Pastry Bags – I use tipless pastry bags for outlining and flooding. The consistency of the icing should not be too thin as this will run off the edges of your cookie. Use a clean piping bag for each color.
• Spreading the Icing – You can spread this icing onto the surface of a cookie and skip the pastry bag, especially nice for beginners. A thicker consistency works best for spreading. You can also use to embellish the top of cakes when your designs needs a sharp edge. Keep in mind that unlike a traditional cake icing like a classic soft buttercream, it will dry hard.
• Adjust the Icing Thickness – For thicker royal icing use more meringue powder and less water. For thinner frosting use more water. It depends on your design as to how thick it needs to be.
• Allow Ample Time for the Cookies to Dry – Royal icing can take several hours to dry depending on the thickness. Place on parchment lined baking sheets and allow to air dry overnight, although the amount of time can vary. You can pop them into the refrigerator to speed up the drying process

Storage and Leftovers

• Make-Ahead Tip –  Store royal icing in an airtight container at room temperature for up to two weeks. Cover surface with plastic wrap then pop the lid on top to keep it airtight. Before reusing, whip using a an electric mixer fitted with the paddle attachment on low speed, just until it’s back to the correct consistency.
• Leftovers – Store decorated cookies in an airtight container with a tight fitting lid at room temperature for up to 2 weeks for freshness.
• Freezer – For longer storage, you can freeze decorated cookies for up to 3 months.
• Gifting – You can also individually bag and seal cookies in a cello bag to maintain freshness.
• Freezer – Store leftover icing in a freezer safe container for up to 2 months. Thaw in the fridge then bring to room temperature prior to using.

Even More Delicious Cookie Recipes to Make

• Gingerbread Cookies are edible art for the whole family.
• Kitchen Sink Cookies are filled to the brim with goodies.
• Snowball Cookies have one thousand names and each one spells delicious.
• Buttery homemade Pecan Cookies.
• Cut Out Cream Cheese Sugar Cookies melt in your mouth!
• Chocolate Dipped Pecan Lace Cookies are delicately delicious.
• Cranberry Walnut Chocolate Chip Cookies feature fresh cranberries.
• See more fantastic recipes in the cookies and bars recipe section here.
• See this resource for Wilton tutorials and how-to for piping.

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Royal Icing Recipe with Meringue Powder

This easy Royal Icing Recipe with meringue powder dries firm and smooth, making it perfect for decorating sugar cookies, holiday cookies, and more. It’s simple to tint, pipe, and flood for beautiful results every time.

Course Dessert

Cuisine American, Southern

Keyword royal-icing-recipe, royal-icing-with-meringue-powder

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 3 cups (May Vary)

Calories 631kcal

Ingredients

• 3 Tbsp meringue powder i.e. Satin ice or similar
• 1/2 cup warm tap water divided use
• 1 tsp vanilla extract or butter emulsion use clear for pure white icing
• 1/2 tsp light corn syrup i.e. Karo or similar
• assorted food coloring
• 4 cups powdered sugar (confectioner's sugar)

Instructions

• In the large bowl of a stand mixer fitted with the whisk attachment, add the meringue powder and about 3 tablespoons of warm water. Add vanilla extract and Karo syrup. Mix on high speed until mixture is frothy. (about 1-2 min.)
• Switch to the paddle attachment. Gradually add powdered sugar and one tablespoon of additional warm water one at a time on medium speed. (Don't add too much water, you can add more water later if you need to thin the icing out).
• Continue mixing on a low speed until the icing can drip off of the spoon and is smooth. If it's too thin, add more powdered sugar and if it's too thick, add a little more water.
• Separate desired amounts of icing into small bowls and tint with food color of choice adding as much color as you desire.
• If elements of the cookie design need a very thick consistency, add additional meringue powder to the individual bowls to achieve the desired look and thickness for that color.
• Add about ½ cup of tinted icing to a pastry bag and tie off or use bands to secure the opening. Do not overfill the bag!
• Snip a small hole in the tip of the pastry bag OR before filling fit with a small round pastry tip to outline your cookie, followed by flooding the inside of the outline.
• Allow time between steps for drying to create definition working incrementally depending on how involved the design.
• Add sprinkles or embellishments while the royal icing is still wet, and let dry completely before storing.
• Chocolate Royal Icing

  Cocoa Powder – You can use cocoa powder to tint the frosting in various shades of brown. Unsweetened cocoa powder or Dutch process cocoa powder for a deeper brown color and give the icing a chocolate flavor. Do this when you separate out the icing for tinting incorporating the sifted cocoa powder towards the end of the mixing process, after the meringue powder and powdered sugar have already whipped up to stiff peaks, to minimize the impact of the cocoa's natural oils on the whipping process. You may need to add small amounts of water to thin.

Notes

• Flavorings – You can use vanilla extract, lemon extract, almond extract, butter extract or any flavoring that you enjoy.
• Don’t Overbeat – When adding the powdered sugar make sure the mixer is on medium-low speed. You don’t want to beat the sugar too vigorously as it may add too much air and create bubbles in the icing.
• Pastry Bags – I use tipless pastry bags for outlining and flooding. You can also use a small tip, if you prefer. The consistency of the icing should not be too thin as this will run off the edges of your cookie. Use a clean piping bag for each color.
• Spreading the Icing – You can spread this icing onto the surface of a cookie and skip the pastry bag, especially helpful for beginners. A thicker consistency works best for spreading. You can also use to embellish the top of cakes when your designs needs a sharp edge. Keep in mind that unlike a traditional cake icing like a classic soft buttercream, it will dry hard.
• Adjust the Icing Thickness – For thicker royal icing use more meringue powder and less water. For thinner frosting use more water. It depends on your design as to how thick it needs to be.
• Allow Ample Time for the Cookies to Dry – Royal icing can take several hours to dry depending on the thickness. Place on parchment lined baking sheets and allow to air dry overnight, although the amount of time can vary. You can pop them into the refrigerator to speed up the drying process.
• See more tips, tricks and faqs in the body of the post.

Nutrition

Serving: 1cup | Calories: 631kcal | Carbohydrates: 161g | Fat: 0.003g | Sodium: 6mg | Potassium: 5mg | Sugar: 158g | Calcium: 3mg | Iron: 0.1mg

The post Royal Icing Recipe with Meringue Powder appeared first on melissassouthernstylekitchen.com.

Easy Slow Cooker French Onion Soup Recipe

When to serve it? Just about anytime you’re craving a bowl of something warm and comforting. I especially love serving this Slow Cooker French Onion Soup on chilly evenings, for a cozy Sunday supper, or alongside a sandwich or salad for an easy lunch. My little twist is adding a splash of Kitchen Bouquet. It gives the broth that beautiful, deep dark color and adds an extra layer of savory flavor that makes this soup taste like it has been simmering away all day. It’s a simple addition, but I think it makes all the difference.

Key ingredients you’ll need to make Crockpot French Onion Soup: (Scroll down for the full recipe and quantities.)

• Onions – Sweet Vidalia onions are the star of this soup.
• Butter and Oil – Unsalted butter or salted butter plus olive oil to caramelize the onions.
• Fresh Garlic – Minced garlic enhances the flavor.
• Flour – All purpose flour to coat the onions.
• Sugar – Light brown sugar helps caramelization.
• Liquid – Low sodium beef stock or beef broth thins the onion mixture.
• Worcestershire Sauce – For depth of flavor. You could also replace one tablespoon with a spoonful of dry sherry.
• Spices and Aromatics – Dried thyme, bay leaves, garlic salt and black pepper.
• Gruyere Croutons – French baguette, softened butter and shredded Gruyere cheese or aged cheddar cheese for serving.
• Garnish – Fresh parsley or thyme for garnishing.

How Do You Make Slow Cooker French Onion Soup Recipe

• Caramelize Onions – Melt butter with the olive oil add the onions, stir to coat with butter mixture then lower the heat. Cook uncovered until softened and beginning to turn golden brown.
• Add Garlic and Flour – To the onions add the garlic, brown sugar and flour over the onions, and stir to coat.
• Stock and Spices – Transfer onion mixture to the slow cooker. Pour in the beef stock and Worcestershire sauce, then add the dried thyme, bay leaves, garlic salt and black pepper. Stir to combine.
• Cooking French Onion Soup on High – Cover and cook on HIGH for 4–5 hours.
• Cooking French Onion Soup on Low – Cover and cook on LOW for 7-8 hours.
• Make the French Cheese Toast Just Before Serving – Slice baguette into 1/2-inch slices. Arrange on a parchment paper lined baking sheet pan slather each slice and top with shredded cheese. Place pan into the oven set to broil and toast until the cheese is melted and golden brown.
• Serve – Ladle the soup into bowls and top each serving with a cheesy toast.

Kitchen Equipment to Make French Onion Soup in the Crockpot

• 6 quart of similar size crockpot or slow cooker.
• Large skillet.
• Sharp knife and chopping board to prep the onions.
• Measuring cups and measuring spoons.
• Large sheet pan lined with parchment paper.
• Cheese grater.
• Ladle and soup bowls for serving.

Recipe Variations, Tips and Substitutions

• Onions – You can make french onion soup using yellow onions for an even stronger onion taste.
• Even Slicing for Even Cooking – Slice the onions fairly evenly so they soften at a similar rate.
• Caramelizing is Key – Don’t rush the initial 15–20 minute cooking time; this helps the onions develop color and flavor before they go into the slow cooker.
• Kitchen Bouquet – This little secret is optional, but adds to the deep dark color and flavor of the soup that makes it so appealing.
• Cheese for French Onion Soup – Gruyère gives the soup a classic finish, while mature Cheddar and sharp Cheddar cheese are both an easy alternative. You could also use mozzarella cheese or swiss cheese.
• Aromatics – Remove the both bay leaves before serving.
• Fresh Herbs – You can use fresh thyme, fresh parsley or chives for garnishing.
• Make the Toast Just Before Serving – Keep the baguette toasts separate until serving so they remain crisp.
• Alternate Topping – If you’d like to go classic old school, ladle the french onion soup into oven safe soup crocks or ramekins. Top each with two pieces of buttered toast and sprinkle with cheese. Pop under the broiler until the cheese melts.
• Serving Option – Serve the soup piping hot with a cheesy baguette toast on top of each bowl. Add extra bread on the side for dipping, or pair it with a simple green salad for a lighter meal.

Storage and Leftovers

• Leftovers – Cool the soup completely and store it without the cheesy toasts in an airtight container in the refrigerator for up to 4 days.
• Freezing French Onion Soup – Freeze the cooled soup without the bread or cheese for up to 3 months. Defrost or thaw overnight in the refrigerator and reheat thoroughly on the stovetop over medium heat. Prepare fresh cheesy baguette slices just before serving.

Slow Cooker French Onion Soup FAQs

Do I have to cook the onions before putting them in the slow cooker?

The supplied recipe cooks them in butter and olive oil for 15–20 minutes first, until softened and beginning to turn golden brown then the slow cooker does the rest.

Can I cook French onion soup on HIGH?

Yes. Cook it for 4–5 hours on HIGH instead of 7–8 hours on LOW.

What cheese should I use?

The recipe calls for either Gruyère or mature Cheddar or sharp Cheddar cheese.

Can I freeze French onion soup?

Yes. Freeze the soup itself and make the cheesy baguette toasts fresh when you’re ready to serve.

Can I caramelize onions in a slow cooker?

The deep flavor that caramelizing the onions begins on the stovetop for optimum flavor. If you have a crockpot or multi cooker that has a dual slow cooking and saute option you can absolutely caramelize the onions in the crockpot.

More Slow Cooker and Crockpot Recipes to Make

• Crockpot Beef and Noodles is certain to become a family favorite.
• Slow Cooker Shrimp Boil recipe makes it possible to throw down a shrimp boil any night of the week.
• Slow Cooker Potato Soup warms you up from the inside out.
• For holidays and busy days, these Slow Cooker Green Beans are just the ticket.
• Tender Slow Cooker Beef Short Ribs.
• Make a batch of Crockpot Shredded Chicken for casseroles and quick meals.
• Full flavored French Onion Pot Roast.
• Slow Cooker Cabbage Roll Soup from The Magical Slow Cooker.

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Slow Cooker French Onion Soup

Slow Cooker French Onion Soup is rich, savory comfort food with caramelized onions, a flavorful beef broth, crusty bread, and melty cheese.

Course Main Course, Side Dish

Cuisine American, Southern

Keyword slow-cooker-french-onion-soup

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 6 servings

Calories 643kcal

Ingredients

• 3 lbs sweet Vidalia onions thinly sliced
• 6 Tbsp unsalted butter or salted butter divided use
• 1-2 Tbsp olive oil
• 3 large garlic cloves minced
• 1 Tbsp light brown sugar
• 1 1/2 Tbsp all purpose flour
• 7 cups low sodium beef stock
• 2 Tbsp worcestershire sauce
• 1-2 Tbsp Kitchen bouquet browning sauce optional
• 2 tsp dried thyme
• 2 large bay leaves
• 2 tsp garlic salt adjust to taste
• 1-2 tsp black pepper adjust to taste
• 1 lb french baguette 1/2-inch slices
• 2 cups shredded Gruyere cheese or aged cheddar cheese

Instructions

• Melt 4 Tbsp butter with the olive oil in a large skillet over medium-high heat. Add the onions, stir to coat with butter mixture then lower the heat to medium-low. Cook uncovered 15–20 minutes, stirring occasionally until softened and beginning to turn golden brown.
• To the onions add the garlic and brown sugar and cook for another 2 minutes. Sprinkle the flour over the onions, and stir to coat.
• Transfer onion mixture to the slow cooker. Pour in the beef stock and Worcestershire sauce, kitchen bouquet (if using) then add the dried thyme, bay leaves, garlic salt and black pepper. Stir to combine.
• Cover with lid and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the onions are beautifully soft and the soup has a rich flavor.
• Remove the bay leaves, then taste and adjust salt and black pepper. Add more to suit your taste, if needed.
• Make the Gruyere Croutons – Set oven to broil. Slice baguette into 1/2-inch slices. Arrange on a parchment paper lined baking sheet pan. Use the reserved butter to slather each slice. Toast lightly.
• Top croutons with shredded cheese, return to the oven and toast until the cheese is melted, bubbly and golden brown.
• Ladle the soup into bowls and top each serving with cheesy toast.
• Alternate Topping – If you'd like to go classic old school, ladle the french onion soup into oven safe soup crocks or ramekins. Top each with two pieces of buttered toast and sprinkle with Gruyere cheese. Pop under the broiler until the cheese melts.

Notes

• Onions – You can make french onion soup using yellow onions for an even stronger onion taste.
• Even Slicing for Even Cooking – Slice the onions fairly evenly so they soften at a similar rate.
• Caramelizing is Key – Don’t rush the initial 15–20 minute cooking time; this helps the onions develop color and flavor before they go into the slow cooker.
• Kitchen Bouquet – This little secret is optional, but adds to the deep dark color and flavor of the soup that makes it so appealing.
• Cheese for French Onion Soup – Gruyère gives the soup a classic finish, while mature Cheddar and sharp Cheddar cheese are both an easy alternative. You could also use mozzarella cheese or swiss cheese.
• Aromatics – Remove the both bay leaves before serving.
• Fresh Herbs – You can use fresh thyme, fresh parsley or chives for garnishing.
• Make the Toast Just Before Serving – Keep the baguette toasts separate until serving so they remain crisp.

Nutrition

Serving: 1serving | Calories: 643kcal | Carbohydrates: 66g | Protein: 28g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 2206mg | Potassium: 971mg | Fiber: 6g | Sugar: 17g | Vitamin A: 793IU | Vitamin C: 18mg | Calcium: 618mg | Iron: 5mg

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