New Hampshire: Apple Cider Doughnuts

Ingredients:

For the doughnuts

225 g all-purpose flour (about 1 ¾ cups)

100 g reduced apple cider or apple juice (about ⅓ cup + 1 tbsp)

67 g packed brown sugar (about ⅓ cup)

45 g granulated sugar (about 3 ½ tbsp)

1 large egg

45 g unsalted butter, melted (about 3 tbsp)

11 g neutral oil (about 2 ¼ tsp)

4.5 g baking powder (about 1 tsp)

1 g baking soda (about ¼ tsp)

2.25 g ground cinnamon (about 1 tsp)

Pinch of nutmeg

2.25 g salt (about ⅜ tsp)

4.5 g vanilla extract (about 1 tsp)

For the cinnamon sugar

Granulated sugar

Ground cinnamon

Instructions

Reduce the cider. Pour apple cider or apple juice into a small saucepan and simmer until reduced to 100 g. Allow it to cool slightly.

Prepare the oven. Preheat oven to 350°F. Grease a doughnut pan well.

Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Mix the wet ingredients. In a separate bowl, whisk together the reduced apple cider, brown sugar, granulated sugar, egg, melted butter, oil, and vanilla until well combined.

Combine. Add the dry ingredients to the wet ingredients and gently mix until just combined. Be careful not to overmix; a few small lumps are okay.

Fill the pan. Transfer the batter to a piping bag or zip-top bag and pipe evenly into the prepared doughnut pan, filling each cavity about ¾ full.

1. Bake. Bake for approximately 20-30 minutes, or until the doughnuts are lightly golden and spring back when gently pressed.

2. Coat in cinnamon sugar. Let the doughnuts cool in the pan for a few minutes, then remove them while still slightly warm. Brush lightly with melted butter or lightly coat with butter, then toss in cinnamon sugar.

3. Serve. Enjoy warm with a cup of coffee, cider, or your favorite fall drink!

Notes

• Reducing the cider is important because it concentrates the apple flavor without adding too much liquid to the batter.

• If using apple juice instead of cider, choose a good-quality juice for the best flavor.

• Don’t overmix the batter, as this can make the doughnuts dense.

• These are best enjoyed fresh and warm, especially after being coated in cinnamon sugar.

Banana cheesecake blondies

Delicious banana cheesecake swirled into rich, buttery blondies with pecans.

Recipe:

Blondie Layer

* 2 ¼ cups all purpose flour

* 1 cup browned butter

* 1 ½ cups packed brown sugar

* ¼ cup granulated sugar

* 2 eggs

* ½ cup mashed ripe banana

* 1 tsp vanilla

* 1 tsp salt

* ¾ tsp baking powder

* ½–¾ cup chopped pecans (optional)

Cheesecake Swirl

* ⅔ cup cream cheese, softened

* 3 tbsp sugar

* 1 egg yolk

* ½ tsp vanilla

Instructions

1. Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper.

2. Brown the butter in a saucepan over medium heat until golden and nutty smelling. Let cool slightly.

3. In a large bowl, whisk together:

    * browned butter

    * brown sugar

    * granulated sugar

4. Mix in:

    * eggs

    * mashed banana

    * vanilla

5. Fold in:

    * flour

    * salt

    * baking powder

6. Stir in pecans if using.

7. Spread batter into prepared pan.

8. In another bowl, mix together:

    * cream cheese

    * sugar

    * egg yolk

    * vanilla

9. Dollop cheesecake mixture over the blondie batter and swirl with a knife.

10. Optional: sprinkle extra pecans on top during the last 8–10 minutes of baking.

11. Bake for 32–38 minutes, or until:

* edges are set

* top is lightly golden

* center still has a slight jiggle

12. Cool completely before slicing. For cleaner bakery-style bars, chill for 1–2 hours first.

No-Bake Banana Biscoff Cheesecake

Delicous, light, fluffy, with no oven required! Indulge with creamy banana cheesecake, whipped cream, fresh bananas layered onto a buttery biscoff crust.

We all know, summer is hot! And the last thing most of us want to do is turn on an oven. For someone that loves cheesecake but did not want to turn on the oven, I went the no-bake route. I chose banana because my Southern side was inspired by banana pudding. I broke tradition of using vanilla wafers and used Biscoff cookies instead. Not to be bias, but I LOVE Biscoff cookies and had a feeling they would go really well with this cheesecake. And sure enough, they did!

Recipe:

Biscoff Crust

• 26–30 Biscoff cookies, finely crushed

• 6 tbsp unsalted butter, melted

Mix the crumbs and melted butter. Firmly press into a 9×13 pan and refrigerate while you prepare the filling.

Banana Layer

• 2 medium bananas, sliced

Arrange the banana slices evenly over the chilled Biscoff crust. You can very lightly brush them with lemon juice if you’re concerned about browning, but don’t use much—you don’t want the lemon flavor coming through.

Banana Cheesecake Filling

• 16 oz full-fat cream cheese, softened

• ¾–1 cup powdered sugar

• 1 tsp vanilla extract

• ¼ tsp banana extract

• 1 medium ripe banana, mashed

• 1½ cups cold heavy whipping cream

• 1 tsp unflavored powdered gelatin

• 1 tbsp cold water

1. Bloom the gelatin. Sprinkle 1 tsp gelatin evenly over 1 tbsp cold water. Let sit for about 5 minutes.

2. Make the cream cheese mixture. Beat the softened cream cheese, powdered sugar, vanilla, banana extract, and mashed banana until completely smooth.

3. Whip the cream. In a separate bowl, whip the 1½ cups heavy cream to stiff peaks.

4. Dissolve the gelatin. Microwave the bloomed gelatin for about 5–10 seconds, just until liquid. Let it cool briefly—it should be liquid and slightly warm, not hot.

5. Add the gelatin. With your mixer running on low, gradually stream the gelatin into the cream cheese mixture and mix until incorporated.

6. Fold in the cream. Gently fold the whipped cream into the cream cheese mixture in 2–3 additions.

Spread evenly over the banana layer and refrigerate for at least 6–8 hours, preferably overnight.

Stabilized Whipped Cream Topping

• 1 cup cold heavy whipping cream

• 2 tbsp powdered sugar

• ½ tsp vanilla

• ½ tsp unflavored powdered gelatin

• 1 tbsp cold water

Bloom the gelatin in the cold water for 5 minutes, then microwave for about 5 seconds until liquid. Let it cool slightly.

Meanwhile, whip the heavy cream, powdered sugar, and vanilla until you reach soft peaks. With the mixer running on low, slowly drizzle in the dissolved gelatin. Increase the speed and whip just until stiff peaks form.

Spread or pipe it over the chilled cheesecake.

Enjoy!!

Mississippi Fried Catfish

Yield: 4–6 servings

Ingredients:

• 2 lbs catfish nuggets

• 1 cup milk

• 1 tablespoon lemon juice

• Seasoning for the Fish

• 1 teaspoon kosher salt

• 1 teaspoon black pepper

• 1 teaspoon paprika

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon cayenne pepper (optional)

• Cornmeal Coating

• 2 cups coarse cornmeal

• 1 cup all-purpose flour

• 2 teaspoons kosher salt

• 2 teaspoons paprika

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½–1 teaspoon cayenne pepper (optional)

For Frying

Vegetable, peanut, or canola oil

Greek Yogurt Tartar Sauce

Yield: About 1 cup

• ½ cup plain Greek yogurt

• ¼ cup mayonnaise

• 2–3 tablespoons finely chopped dill pickles (or dill relish)

• 1 teaspoon pickle juice

• 1 teaspoon lemon juice

• 1 teaspoon Dijon mustard (optional)

• 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)

• ½ teaspoon garlic powder

• ¼ teaspoon onion powder

• Freshly ground black pepper, to taste

• Salt, if needed

Prepare the catfish:

1. Pat the catfish nuggets dry with paper towels.

2. Season all sides of the catfish with the salt, pepper, paprika, garlic powder, onion powder, and cayenne.

3. In a bowl, stir together the milk and lemon juice. Let sit for 5–10 minutes.

4. Add the seasoned catfish to the milk mixture and refrigerate for 30 minutes to 2 hours.

5. In a shallow dish, whisk together all of the cornmeal coating ingredients.

6. Heat 2–3 inches of oil in a heavy pot or Dutch oven to 350°F.

7. Remove the catfish from the milk mixture, allowing the excess to drip off.

8. Dredge each piece thoroughly in the seasoned cornmeal mixture, pressing gently so the coating adheres.

9. Let the coated catfish rest for 5–10 minutes before frying.

10. Fry in batches for 3–5 minutes, turning occasionally, until golden brown and the fish reaches an internal temperature of 145°F.

11. Drain on a wire rack and sprinkle lightly with a pinch of salt while still hot.

Prepare the tartar sauce:

1. Add the Greek yogurt, mayonnaise, chopped pickles, pickle juice, lemon juice, Dijon mustard, dill, garlic powder, onion powder, and black pepper to a small bowl.

2. Stir until smooth and well combined.

3. Taste and adjust the seasoning, adding salt only if needed.

4. Cover and refrigerate for at least 15–30 minutes before serving.

Minnesota Hot Dish

A classic midwestern casserole! Layers of ground beef, veggies, cream soup or sauce, cheese, and crispy tots.

Serves: 6–8

Ingredients

Filling

• 1 lb ground beef

• 1 small yellow onion, diced

• ½ cup diced celery

• ½ cup diced carrots

• ½ cup diced bell pepper

• ½ cup corn

Homemade Cream Sauce

• 3 tbsp unsalted butter

• ¼ cup all-purpose flour

• 1¼ cups milk

• 1 tsp Worcestershire sauce

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp kosher salt

• ¼ tsp black pepper

Topping

• 1 cup shredded sharp cheddar cheese (optional)

• 20–25 oz frozen tater tots

Instructions

1. Preheat the oven to 400°F.

2. In a large skillet over medium-high heat, cook the ground beef with the diced onion until the beef is browned and the onion is softened. Drain any excess grease, then spread the mixture evenly into a lightly greased 9×13-inch baking dish.

3. Using the same skillet, cook the celery, carrots, and bell pepper for 5–7 minutes, until they begin to soften. Stir in the corn during the last minute of cooking, then spread the vegetables evenly over the beef.

4. Wipe out the skillet if needed. Melt the butter over medium heat, whisk in the flour, and cook for 1–2 minutes. Slowly whisk in the milk until smooth, then stir in the Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Simmer for 3–5 minutes, until slightly thickened.

5. Pour the cream sauce evenly over the vegetables. Sprinkle with the shredded cheddar, if using, then arrange the frozen tater tots in a single layer over the top.

6. Bake for 40–45 minutes, or until the tater tots are golden brown and crispy and the filling is bubbling around the edges.

7. Let the hotdish rest for 10 minutes before serving.

Notes

• For a thicker, more traditional-style hotdish, prepare the recipe in an 8×8-inch baking dish. The layers will be deeper, and you may need to bake it an additional 5–10 minutes.

• Garnish with chopped chives or parsley, if desired.

Chocolate Orange Crunch Cake

This Chocolate Orange Crunch Cake is rich, moist, and packed with nostalgic flavor. Deep chocolate cake is topped with bright orange frosting, silky chocolate ganache, and crunchy caramel bits for a dessert that tastes like a grown-up orange Tootsie Pop.

Chocolate and orange are a classic pairing. The citrus frosting balances the rich chocolate cake, while the ganache adds an extra layer of indulgence. A sprinkle of caramel crunch brings texture and makes every bite a little more special.

Whether you're baking for a celebration or simply craving something unique, this easy single-layer cake delivers impressive flavor without a complicated decorating process.

Why You'll Love This Recipe

• Rich and moist chocolate cake

• Bright citrus frosting

• Smooth chocolate ganache topping

• Crunchy caramel texture

• Easy single-layer design

• Perfect for chocolate orange lovers

Tips for Success

• Use room-temperature ingredients when possible.

• Don't skip the hot coffee—it enhances the chocolate flavor.

• Let the cake cool completely before frosting.

• Add the caramel bits after the ganache has slightly set so they stay visible and crunchy.

Recipe:

For the Chocolate Cake

Ingredients

• 1 cup cake flour

• 1 cup granulated sugar

• ⅓ cup cocoa powder

• 1 tbsp chocolate pudding mix

• ½ tsp espresso powder

• 1 tsp baking soda

• ½ tsp baking powder

• ¼ cup vegetable oil

• 1 large egg

• 1 egg yolk

• ¼ cup sour cream

• ½ cup chocolate milk

• ½ tbsp vinegar

• 1 tsp vanilla extract

• ½ cup hot coffee

Instructions

1. Preheat oven to 350°F. Line an 8x8-inch or 8½x8½-inch baking pan with parchment paper.

2. In a large bowl, whisk together the cake flour, sugar, cocoa powder, pudding mix, espresso powder, baking soda, and baking powder.

3. Add the oil, egg, egg yolk, sour cream, chocolate milk, vinegar, and vanilla. Whisk until mostly smooth.

4. Slowly pour in the hot coffee and whisk until fully combined. The batter will be thin.

5. Pour into the prepared pan and bake for 28–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

6. Cool completely before frosting.

Orange Frosting

Ingredients

• 2-3 cups powdered sugar

• 4 tbsp unsalted butter, softened

• Zest of ½ orange

• 1–2 tbsp orange juice

• 1 tsp lemon juice

• 2–3 tbsp heavy cream

• 1 tsp vanilla extract

• Pinch of salt

Instructions

1. Beat the butter until smooth.

2. Gradually mix in the powdered sugar.

3. Add the orange zest, orange juice, lemon juice, vanilla, salt, and enough cream to reach a spreadable consistency.

4. Frost the cooled cake.

Chocolate Ganache

Ingredients

• 1½ oz chocolate chips (about ¼ cup)

• 1½ oz heavy cream (about 3 tbsp)

Instructions

1. Heat the cream until steaming.

2. Pour over the chocolate chips and let sit for 2 minutes.

3. Stir until smooth and glossy.

4. Drizzle or spread over the frosted cake.

To Finish

Ingredients

• Caramel bits or crushed caramel candy, for topping

Instructions

1. Sprinkle caramel bits over the ganache.

2. Allow the ganache to set for 10–15 minutes before slicing.

3. Serve and enjoy!

Storage: Store covered in the refrigerator for up to 4 days. Let sit at room temperature for 15–20 minutes before serving for the best flavor and texture.

Dill Pickle Pot Pie

This one is for all the pickle lovers and open-minded eaters. Think chicken pot pie, but with tangy dill pickles and crispy bacon. It's cozy, creamy, and surprisingly addictive.

Prep time: 25 minutes
Cook time: 30 minutes
Total time: 55 minutes
Serves 4-6

Ingredients:

Filling

• 1 medium onion, diced

• 1 carrot, diced

• 2 celery stalks, diced

• 3-4 cloves garlic, minced

• 3 oz cream cheese

• ½ cup pickle juice

• ½ cup chicken broth

• ¼ cup cornstarch

• ¼ cup chicken broth (for slurry)

• 1½ cups cooked chicken, cubed

• ⅓-½ cup bacon, crumbled

• 5-6 pickle spears, chopped

• 1 tbsp chopped dill

• 1 tsp Dijon mustard (optional)

Topping

• 1 sheet puff pastry

• 1 egg, beaten

Instructions

1. Preheat oven to 400°F.

2. Sauté onion, carrot, and celery until softened.

3. Add garlic and cook for 30 seconds.

4. Stir in cream cheese, pickle juice, and broth.

5. Mix cornstarch with ¼ cup broth and add to the filling.

6. Simmer until thickened.

7. Stir in chicken, bacon, pickles, dill, and Dijon.

8. Transfer to a baking dish.

9. Top with puff pastry and brush with egg wash.

10. Bake 25-35 minutes, or until golden brown.

11. Let cool slightly before serving.

Notes

• Rotisserie chicken works great.

• Add extra pickles if you're a pickle fanatic.

• Fresh dill can be substituted for dried dill.

• For the flakiest puff pastry, chill the assembled pot pie for 15-20 minutes before baking.

• If the pastry browns too quickly, loosely tent with foil.

• A casserole dish works best