Savory Experiments

This pumpkin spice martini shakes real pumpkin puree with vanilla vodka, Kahlúa, maple syrup and cream, then pours it into a chilled glass with a graham cracker pie crust rim for a cocktail that tastes unmistakably like fall. Even though I am a lazy bartender, I will take the extra time for this cocktail. It is superb for sipping by the fireplace or fire pit. It brings all the fall vibes. What's In This Article Toggle It Uses Real Pumpkin. This isn’t just a vodka cocktail flavored with pumpkin syrup.

This pumpkin spice fudge cooks real pumpkin, evaporated milk, butter and sugar to the soft-ball stage, then folds in white chocolate and marshmallow creme for a creamy, warmly spiced candy topped with toasted pecans. Pumpkin fudge sounds simple until you pour it into the pan and it never sets. Or it sets, but the only pumpkin in it is the name. This pumpkin spice fudge fixes both problems. It is made with real pumpkin, and it still firms up into clean, creamy squares.

This pumpkin ice cream gets an extra boost of flavor from pumpkin puree that’s cooked until fragrant before being folded into a creamy no-churn base, then layered with crunchy gingersnaps so every scoop tastes a little like frozen pumpkin pie. This ice cream recipe does not require any special equipment or an ice cream machine. Just a few mixing bowls, whisk and loaf pan for freezing. What's In This Article Toggle Reasons You’ll Love This Pumpkin Ice Cream The Pumpkin Gets Toasted First.

Apple pie filling probably isn’t the first thing you think of when planning dinner—but paired with pork chops, it makes a lot more sense than you’d expect. These slow cooker pork chops with apple pie filling balance sweet apples and brown sugar with tangy Dijon, cider vinegar, onion and thyme for a cozy sweet-savory dinner that practically makes itself. Why You’ll Love These Pork Chops The Sauce Isn’t Overly Sweet.

This cranberry French toast casserole is exactly the kind of breakfast I want during the holidays: buttery challah, tart cranberries, warm cinnamon and nutmeg, all baked under a crunchy brown sugar pecan topping. You can let it soak for about an hour and bake it the same day, or assemble it the night before and wake up with breakfast basically handled.

Thanksgiving dessert is about more than pumpkin pie- although I’ll never turn down a slice. Whether you need a classic pie, a make-ahead cheesecake, an easy dessert for a crowd or something completely unexpected, these Thanksgiving desserts cover every kind of holiday table. I’ve grouped them by what you’re actually looking for, from pumpkin, apple and pecan favorites to no-bake desserts, cookies, cakes and easy options you can make ahead.

Before you resign those leftover mashed potatoes to another spin in the microwave, give them a much better second act. These loaded mashed potato cups mix creamy potatoes with smoky bacon, sharp cheddar and scallions, then bake in a muffin tin for cheesy tops, lightly crisp edges and perfectly portioned bites.

Hot chocolate is great in a mug, but it might be even better when you can eat it by the handful. This hot chocolate puppy chow coats crunchy Chex in buttery melted chocolate, shakes it in a cocoa-powdered sugar coating and finishes the whole thing with mini chocolate chips and tiny marshmallows for a no-bake snack that tastes like hot cocoa with crunch. What's In This Article Toggle Why This Hot Chocolate Puppy Chow is the Best Actually Tastes Like Hot Chocolate.

This black frosting gets its color from one thing: black cocoa powder. No gel. No dye. No bottle of black goo that leaves your frosting gray and your teeth looking like you ate a ballpoint pen. It’s a rich, buttery frosting that tastes a lot like the inside of an Oreo. Most black frosting starts as white frosting and fights its way to black with dye. Most black frosting starts white and fights its way to black with half a bottle of dye. This one starts dark and only gets darker as it rests.

There are pumpkin baked goods that taste vaguely like fall, and then there are these pumpkin scones– buttery, flaky, loaded with warm spice and topped with a maple glaze that practically begs for a hot cup of coffee. The real trick is blotting the pumpkin before it ever touches the dough, giving you plenty of pumpkin flavor without turning these tender scones into little triangles of cake. What's In This Article Toggle Why These Pumpkin Scones Are the Best They’re Tender and Flaky, Not Cakey.