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Pistachio Toasted Coconut Pie Crust

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This pistachio toasted coconut pie crust is proof that pie crust doesn't have to be boring. Ground pistachios and pan toasted coconut will take your pie to the next level.

1/2 cup unsweetened flaked coconut (I use Bob's Red Mil)
1/2 cup finely ground pistachios
1 cup plus 2 tablespoons unbleached all purpose flour
2 tablespoons sugar
3/4 teaspoon kosher salt
1 stick butter (cut into pats and chilled until ice cold (I stick it in the freezer))
ice cold water

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Chai Spiced Pumpkin Pie

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A fun twist on a classic! Chai Pumpkin Pie is everything you love about pumpkin pie but with the added bonus of chai spices. Top with whipped cream and crushed pepitas for a delicious fall dessert.

1½ cups pumpkin puree
2 large eggs
1/2 cup sugar
1/4 cup light brown sugar
1 tablespoon flour
2 teaspoons Chai Spice
1/2 teaspoon kosher salt
1⅔ cup half and half
pie crust (I used pistachio toasted coconut but use your favorite)

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Roasted Garlic Marinara

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In this roasted garlic marinara, oven roasted garlic cloves are blended into a wine infused marinara. This sauce is great for dipping mozzarella bites or in your next spaghetti recipe! Yields 4 cups.

1 head garlic
olive oil
1 large shallot
2 teaspoons italian seasoning
1/4 cup dry red wine
28 ounces canned San Marzano tomatoes (puree in blender until smooth)
15 ounces canned tomato sauce
1¼ teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon sugar
1 pinch chili flakes (optional)

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Maple Balsamic Brussels Sprouts with Cranberries and Hazelnuts

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In this maple balsamic brussels sprouts recipes, brussels sprouts and cranberries are roasted and then tossed in maple syrup and balsamic vinegar. Toasted hazelnuts give this side dish some flavor and crunch!

2 pounds brussels sprouts (trimmed and halved)
2 tablespoons olive oil
flakey sea salt
1 cup fresh cranberries
2 tablespoons pure maple syrup
2 tablespoons balsamic vinegar
1/2 teaspoons black pepper
1/3 cup chopped toasted hazelnuts.

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Baked Pumpkin Doughnuts with Brown Sugar Maple Glaze

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These baked pumpkin doughnuts are tender, moist and delicious. The buttermilk is faint but compliments the pumpkin flavor perfectly. And that brown sugar maple glaze is out of this world.

2¼ cup cake flour (all-purpose may be substituted)
2 teaspoons pumpkin spice
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1½ cups dark brown sugar
15 ounces canned pumpkin puree (or 1¾ cups homemade pumpkin puree)
1 large egg
egg yolk
1/3 cup grapeseed oil (or light flavorless oil)
1/2 cup low-fat buttermilk
1½ teaspoon pure vanilla extract
6 tablespoons unsalted butter (melted and cooled )
6 tablespoons unsalted butter
3/4 cup dark brown sugar
3 tablespoons pure maple syrup
3 tablespoons heavy whipping cream
1 cup powdered sugar (sifted )
3/4 teaspoon pure vanilla extract
1/3 cup finely chopped pecans ( for garnish)

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Creamy Tomato Parmesan Tortellini Soup

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Creamy Tomato Parmesan Tortellini Soup is a simple one-pot soup with cheese tortellini, crushed tomatoes, parmesan cheese, spinach and fresh basil. Serves 6 generous (1½ cups) servings.

2 tablespoon butter
1 medium yellow onion (finely diced)
4 cloves garlic (minced)
1 tablespoon italian seasoning
1/2 teaspoon red pepper flakes
3 tablespoons unbleached all-purpose flour
1/4 cup tomato paste
4 cups low-sodium chicken broth (or vegetable broth if vegetarian)
28 ounces crushed tomatoes
20 ounces cheese tortellini
1/3 cup heavy cream
1/2 cup parmesan cheese (freshly grated )
3 cups chopped spinach (about 5 ounces)
2 teaspoons kosher salt (or to taste)
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil

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Simple Sugar Cookies

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Simple is the ✨magical✨ ingredient in these sugar cookies! A delicious buttery cookie that's crisp on the outside and soft on the inside. They're also super easy to whip up and don't require chill time. Roll in coarse sugar or colorful sprinkles for a fun festive touch!

2¾ cups unbleached all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup softened unsalted butter
1½ cups granulated sugar
1 large egg
1 teaspoon vanilla
sprinkles or colored sugar ( for rolling)

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My Grandma's Rice Pudding Recipe

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My Grandma's Rice Pudding Recipe is a vintage classic. Tender and creamy rice, plum raisins and is utterly delicious! Serves 2 to 4 in about 2 hours.

3 tablespoons melted butter
3 cups whole milk
3 tablespoons sugar
3 tablespoons rice
1 handful raisins (optional)
1 splash pure vanilla extract
2 dashes cinnamon (plus more for serving)

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Honey Vanilla Bourbon Pecans

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Honey Vanilla Bourbon Pecans are sweet and savory with a subtle kick of unexpected flavor. Pecans are tossed in a simple vanilla bourbon mixture, baked until caramelized and tossed is demerara sugar which adds delicious texture!

3 tablespoons honey
1 tablespoon bourbon
2 teaspoons vanilla
2 tablespoons unsalted butter
1/4 to 1/2 teaspoon garlic paste
1 pound pecans
1/4 cup demerara sugar (or sub with tubinado sugar)
1/4 teaspoon fine sea salt

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Turkey Mushroom Wild Rice Soup

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Turkey Mushroom Wild Rice Soup is a great way to use up leftover turkey. This creamy soup is loaded with leftover turkey, earthy mushrooms and tender vegetables and nutty wild rice.This recipe yields 6 (1½-cup) servings.

4 tablespoons unsalted butter
8 ounces mushrooms (sliced)
1 cup celery (diced)
1 cup carrot (diced)
1 medium yellow onion (diced)
2 large cloves garlic (minced)
kosher salt
1 teaspoon Trader Joe's Umami Seasoing
1/2 teaspoon dried rosemary
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 cup unbleached all-purpose flour
6 cups turkey stock
2 cups water
1 cup wild rice (NOT wild rice blend.)
1 bay leaf
2 cups shredded leftover cooked turkey (more or less to preference)
1 cup heavy cream

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