love & harvest

Category: fall food recipes

  • Hearty Shepherd’s Pie

    Hearty Shepherd’s Pie

    This hearty shepherd’s pie is ground beef simmered with carrots, green beans, bell pepper, oregano and a handful of raisins, topped with nutmeg mashed potatoes and baked at 375°F (190°C) until golden. It makes about 6 servings. Plan about 1 hour 45 minutes. These times are estimates and vary with your stove, oven and dish. Cook the beef to 160°F (71°C).

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    Fall may be all about pumpkin spice and sweet treats (hello, spiced pumpkin pie), but when autumn hits, my mind is completely consumed by one thing: potatoes. Should I mash it? Roast it? Fill it? Smash it? Boil it? I constantly think about it!

    This is one of those recipes our whole family loves. If your kids have been going to Bible classes, be ready to stand corrected, because in our house this dish is never called shepherd’s pie. Get ready to be gently lectured on why it obviously has to be called David’s Pie!

    Besides the usual filling of ground beef, carrots and green beans, we add raisins. That’s right! They give a subtle sweetness against the savoury sauce. Once the dish goes into the oven, the kids come running down the stairs because they know EXACTLY what’s inside. So here’s my trick: write a list of chores before dinner. They are so eager to eat that they will do almost anything.

    One honest note on the name. Shepherd’s pie is traditionally made with lamb, and the ground beef version is often called cottage pie. We make ours with beef, so if you’re looking for another cozy ground beef dinner, try my ground beef chili too.

    Glass baking dish of shepherd's pie with a dark golden mashed potato top, a corner scooped out to show the ground beef and vegetable filling.

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    Ingredients

    Here’s what goes into it. Exact amounts are in the recipe card below.

    • Mashed potatoes: 2 lb (about 900 g) russet potatoes, water and salt for boiling, butter, sour cream, freshly grated nutmeg, a pinch of dried thyme, salt and pepper.
    • Beef filling: 1.5 lb (about 680 g) lean ground beef, garlic, white onion, carrots, green beans (fresh or frozen), green bell pepper, oregano, beef flavour powder, raisins, salt and pepper.
    • To deglaze: 1 cup red wine. For an alcohol-free version, use 1 cup beef broth instead. Some alcohol stays in the dish after simmering and baking, so use the beef broth if you’re serving kids or anyone avoiding alcohol.
    • Topping: a few thin slices of butter and a little extra grated nutmeg.

    Equipment you’ll need

    These are Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases.

    How to make hearty shepherd’s pie

    Step 1: Boil the potatoes. Peel and quarter 2 lb of russet potatoes and put them in a large pot. Cover them with cold water and salt the water generously. Bring to a boil and cook about 15 to 20 minutes, until fork-tender. Drain them well in a colander, pouring away from you so the steam doesn’t catch your face.

    Step 2: Mash the potatoes. Put the potatoes back in the pot and mash them with 2 tablespoons butter, 1/4 cup sour cream, 1 teaspoon grated nutmeg, a pinch of dried thyme, salt and pepper until smooth and creamy. Set aside.

    Step 3: Brown the beef. Heat a large skillet over medium-high heat and add 1.5 lb lean ground beef. Wash your hands, and anything that touched the raw beef, with hot soapy water. Cook the beef, breaking it up, about 8 to 10 minutes, until browned with no pink left. Check it with an instant-read thermometer: it needs 160°F (71°C). Carefully spoon off any extra fat into a heatproof container. Let the fat cool, then put it in the trash. Never pour it down the drain.

    Step 4: Make the filling. Add 3 minced garlic cloves, 1/2 diced white onion, 2 chopped carrots, 1 cup green beans and 1/2 diced green bell pepper. Sauté about 5 to 7 minutes, until the vegetables soften. Stir in 2 teaspoons dried oregano and 1 teaspoon beef flavour powder (beef bouillon powder, any brand). Pour in 1 cup red wine (or 1 cup beef broth) and scrape up the browned bits from the bottom of the pan. Toss in 1/4 cup raisins. Simmer about 10 minutes, until the liquid reduces into a rich, glossy sauce. Season with salt and pepper to taste.

    Step 5: Assemble and bake. Preheat your oven to 375°F (190°C). Spread the beef filling in an even layer in a glass oven-safe square dish (8-inch square, 2 quart). Set it on a baking sheet to catch any drips. Spoon or pipe the mashed potatoes generously over the top. Scatter a few thin slices of butter over the potatoes and grate a little extra nutmeg right over the surface. Bake about 25 to 30 minutes, until the filling is bubbling at the edges and the potato top is golden and crisp. The centre should reach 165°F (74°C).

    Close-up of baked shepherd's pie showing a dark golden potato crust, a creamy mashed potato layer and the ground beef filling with carrots and green vegetables.

    Step 6: Rest and serve. Set the hot dish on a dry trivet or wire rack and let it rest about 10 minutes, so the filling settles before you scoop it.

    A serving of shepherd's pie in a white scalloped bowl, with browned potato topping next to the ground beef and vegetable filling.

    Tips for a better shepherd’s pie

    • Use a thermometer for the beef. Colour alone can fool you. Ground beef is safe at 160°F (71°C), the USDA safe minimum, so check it before the vegetables go in.
    • Drain the potatoes well. Wet potatoes usually give you a runny mash that sinks into the filling. Let them steam in the colander for a minute before mashing.
    • Let the sauce reduce. If the filling is still soupy when it goes into the dish, the bottom layer can turn watery. Simmer until the liquid reduces into a rich, glossy sauce.
    • Don’t skip the butter slices on top. They help the potato top brown in the oven.
    • Love mashed potatoes? My garlic mashed potatoes are another way to get your fix this fall.

    How to store and reheat leftover shepherd’s pie

    Shepherd's pie in a glass baking dish with a slice removed, showing the potato layer over the beef filling.

    Refrigerate leftovers within 2 hours of baking (1 hour if the room is above 90°F / 32°C), in shallow airtight containers. Eat them within 3 to 4 days. Reheat until steaming hot and 165°F (74°C) in the centre. A covered dish in the oven can work well, since it keeps the potato top from drying out.

    Shepherd’s pie FAQ

    Is shepherd’s pie made with beef or lamb?

    Traditionally, shepherd’s pie is made with lamb, and the ground beef version is often called cottage pie. This recipe uses lean ground beef, the way we make it at home. If you use ground lamb instead, cook it to 160°F (71°C) too.

    Why put raisins in shepherd’s pie?

    They add a surprising, subtle sweetness that plays off the savoury sauce.

    Can I make it without wine?

    Yes. Use 1 cup beef broth instead of the red wine and deglaze the pan the same way. Some alcohol stays in the dish after simmering and baking, so use the beef broth if you’re serving kids or anyone avoiding alcohol. If you use broth, taste before adding salt, since the broth and beef flavour powder can be salty.

    How long do you bake shepherd’s pie at 375°F?

    About 25 to 30 minutes here, because the filling and potatoes are already cooked when they go into the oven. Bake until the filling bubbles at the edges, the top is golden and the centre reaches 165°F (74°C).

    What temperature should shepherd’s pie be cooked to?

    Cook the ground beef to 160°F (71°C) in the skillet. The baked pie should reach 165°F (74°C) in the centre, and leftovers should be reheated to 165°F (74°C) too.

    Can you make shepherd’s pie ahead of time?

    You can make it ahead. Let the filling cool in a shallow layer first, then assemble it, cover it and refrigerate it within 2 hours of mashing the potatoes. Bake it the next day. A cold pie usually needs extra time in the oven, so go by the thermometer: 165°F (74°C) in the centre. If you use a glass dish, follow its maker’s instructions on going from the fridge into a hot oven.

    More recipes you’ll love

    Make it your own, and write that chore list before it comes out of the oven!

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    Shepherd's pie in a glass baking dish with a golden potato top and a scoop removed to show the beef filling.

    Hearty Shepherd’s Pie

    Lean ground beef simmered with carrots, green beans, bell pepper, oregano and raisins, topped with nutmeg mashed potatoes and baked at 375°F until golden. Cook the beef to 160°F.
    Print Recipe Pin Recipe
    Prep Time 25 minutes
    Cook Time 1 hour 10 minutes
    Rest 10 minutes
    Total Time 1 hour 45 minutes
    Servings: 6 servings
    Course: Main Course
    Ingredients Equipment Method Notes

    Ingredients
      

    Mashed potatoes
    • 2 lb russet potatoes about 900 g; peeled and quartered
    • water and salt for boiling
    • 2 tbsp butter plus a few thin slices for the topping
    • ¼ cup sour cream
    • 1 tsp freshly grated nutmeg plus extra for the topping
    • 1 pinch dried thyme
    • salt and pepper to taste
    Beef filling
    • 1.5 lb lean ground beef about 680 g
    • 3 cloves garlic minced
    • ½ white onion diced
    • 2 carrots chopped
    • 1 cup green beans fresh or frozen, chopped
    • ½ green bell pepper diced
    • 2 tsp dried oregano
    • 1 tsp beef flavour powder beef bouillon powder, any brand
    • 1 cup red wine or 1 cup beef broth for an alcohol-free version
    • ¼ cup raisins
    • salt and pepper to taste

    Equipment

    • Large pot and colander for the potatoes
    • potato masher
    • Fine grater for the nutmeg
    • Large skillet for the filling
    • Heatproof container for the drained fat
    • Instant-read thermometer for 160°F / 71°C and 165°F / 74°C
    • glass oven-safe square dish (8-inch square, 2 quart)
    • Baking sheet to catch any drips
    • Piping bag optional, for the potato topping
    • Trivet or wire rack for resting the hot dish

    Method
     

    1. Peel and quarter the russet potatoes and put them in a large pot. Cover with cold water and salt the water generously. Bring to a boil and cook about 15 to 20 minutes, until fork-tender. Drain well in a colander, pouring away from you so the steam doesn’t catch your face.
    2. Return the potatoes to the pot and mash with the 2 tablespoons butter, sour cream, 1 teaspoon grated nutmeg, dried thyme, salt and pepper until smooth and creamy. Set aside.
    3. Heat a large skillet over medium-high heat and add the ground beef. Wash your hands, and anything that touched the raw beef, with hot soapy water. Cook the beef, breaking it up, about 8 to 10 minutes, until browned with no pink left. Check it with an instant-read thermometer: it needs 160°F (71°C). Carefully spoon off any extra fat into a heatproof container. Let the fat cool, then put it in the trash. Never pour it down the drain.
    4. Add the garlic, onion, carrots, green beans and bell pepper. Sauté about 5 to 7 minutes, until the vegetables soften. Stir in the oregano and beef flavour powder. Pour in the red wine (or beef broth) and scrape up the browned bits from the bottom of the pan. Toss in the raisins. Simmer about 10 minutes, until the liquid reduces into a rich, glossy sauce. Season with salt and pepper to taste.
    5. Preheat your oven to 375°F (190°C). Spread the beef filling in an even layer in a glass oven-safe square dish (8-inch square, 2 quart). Set it on a baking sheet to catch any drips. Spoon or pipe the mashed potatoes generously over the top. Scatter a few thin slices of butter over the potatoes and grate a little extra nutmeg over the surface. Bake about 25 to 30 minutes, until the filling is bubbling at the edges and the potato top is golden and crisp. The centre should reach 165°F (74°C).
      Close-up of baked shepherd's pie showing a dark golden potato crust, a creamy mashed potato layer and the ground beef filling with carrots and green vegetables.
    6. Set the hot dish on a dry trivet or wire rack and let it rest about 10 minutes, so the filling settles before you scoop it.

    Notes

    Cook the ground beef to 160°F (71°C). Wash your hands, and anything that touched the raw beef, with hot soapy water. Let the drained fat cool, then put it in the trash. Never pour it down the drain.
    For an alcohol-free version, use 1 cup beef broth instead of the red wine. Some alcohol stays in the dish after simmering and baking, so use the beef broth if you’re serving kids or anyone avoiding alcohol. If you use broth, taste before adding salt, since the broth and beef flavour powder can be salty.
    Shepherd’s pie is traditionally made with lamb, and the ground beef version is often called cottage pie. This recipe uses ground beef.
    Servings, prep, cooking, baking and resting times are estimates and vary with your stove, oven and dish.
    Refrigerate leftovers within 2 hours of baking (1 hour if the room is above 90°F / 32°C), in shallow airtight containers. Eat within 3 to 4 days, and reheat until steaming hot and 165°F (74°C) in the centre.
    Make ahead: let the filling cool in a shallow layer first, then assemble, cover and refrigerate within 2 hours of mashing the potatoes. Bake the next day. A cold pie usually needs extra time in the oven, so bake until 165°F (74°C) in the centre. If you use a glass dish, follow its maker’s instructions on going from the fridge into a hot oven.
  • Salt and Pepper Chicken Wings with Crispy Lemongrass

    Salt and Pepper Chicken Wings with Crispy Lemongrass

    These salt and pepper chicken wings are marinated for at least 2 hours, double-fried until deep golden, then tossed in a hot wok with crispy lemongrass, garlic, jalapeño and a homemade toasted-rice flavour powder. Plan about 3 hours start to finish, with most of that hands-off marinating. Cook the chicken to 165°F (74°C).

    Jump to Recipe

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    Fall is all about pumpkin spice and sweet treats, so I’m going the other way today! My husband’s favourite snack, when he is stuffed full of cinnamon rolls, Thanksgiving roasted lemon garlic chicken and warm lentil and sweet potato salad, is something totally different: salty, spicy and crunchy. Enter these wings!

    They are fried twice, then tossed in a hot wok with fried lemongrass, garlic and fresh jalapeño. The toasted rice flavour powder is the secret. It’s nutty, salty and so good. Put the NFL, hockey or any weekend game on and you will laugh right through the burger and pizza commercials.

    There is no heavy batter here, just a light cornstarch and flour coating. If you’d rather go tangy than toasty, my crispy pickle brine chicken wings are the other direction.

    Plate of crispy salt and pepper chicken wings piled with fried lemongrass strands and a green jalapeño slice, with a small striped gourd on the table.

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    Ingredients

    Most of this is easy to find. The flavour powder is the part to plan ahead for: it uses glutinous sweet rice, vinegar powder and Hat Nem seasoning (or Old Bay).

    • Chicken marinade: 1.5 lb (680 g) chicken wings, split into flats and drumettes (about 16 pieces), plus cornstarch, all-purpose flour, soy sauce, salt, sugar and white pepper.
    • Flavour powder: 50 g glutinous sweet rice, salt, MSG, vinegar powder, sugar, white pepper and Hat Nem seasoning (or Old Bay).
    • For frying: 5 cups neutral cooking oil for the double fry, plus 3 tablespoons of fresh neutral oil for the final toss in a second clean, dry pan.
    • Aromatics: 3 stalks lemongrass sliced very thinly, 3 garlic cloves and 1 jalapeño.

    The flavour powder makes more than you need. You only use 2 teaspoons on the wings, so there is TONS left for next time. Exact amounts are in the recipe card below.

    Equipment you’ll need

    These are Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases.

    How to make salt and pepper chicken wings

    Step 1: Marinate the wings. If your wings are frozen, thaw them completely in the fridge first. Pat the wings dry. In a large bowl, toss them with 2 tablespoons cornstarch, 1/4 cup all-purpose flour, 1 tablespoon soy sauce, 1 teaspoon salt, 1 teaspoon sugar and 2 teaspoons white pepper until every wing is lightly coated. Cover and refrigerate for at least 2 hours. Wash your hands, the cutting board and any tools that touched the raw chicken with hot soapy water, and keep the raw wings away from the finished ones. Don’t rinse the chicken. Use separate tongs or strainers for raw and cooked wings.

    Step 2: Make the flavour powder. Toast 50 g glutinous sweet rice in a dry pan over medium heat, stirring constantly, until golden brown and nutty. Let it cool for a few minutes, then tip it into a high-speed blender with 2 tablespoons salt, 1 teaspoon MSG, 1 teaspoon vinegar powder, 1 teaspoon sugar, 2 teaspoons white pepper and 1 teaspoon Hat Nem seasoning. Blend until fine, then measure out 2 teaspoons for the wings.

    Step 3: Fry the wings twice. Heat 5 cups oil in a wok or deep pot over medium-high heat to 375°F (190°C). The pot should be no more than half full. Working in small batches, lift each wing from the bowl, shake off the loose coating and lower it slowly into the oil, away from you. Fry the wings for about 5 to 7 minutes until pale gold and cooked through. Times vary with wing size and oil temperature. The oil temperature will dip when the wings go in, so adjust the heat to keep it around 350 to 375°F. Check the largest wing of each batch at the thickest part, away from the bone, with an instant-read thermometer: it needs 165°F (74°C). Keep frying any wing that is under 165°F. Move the wings to a wire rack and let them rest about 10 minutes. Turn the heat to low during the rest, then bring the oil back up to 375°F and fry them a second time, a few at a time, for about 2 to 3 minutes until deeply golden and crisp. Drain on the rack.

    Step 4: Crisp the lemongrass. Pat the sliced lemongrass dry and add it to the same hot oil in small handfuls, standing back, because it will bubble up. Fry until golden and crispy. Fish it out with a strainer or slotted spoon, drain, and set it aside in a small bowl. Turn off the heat and leave the pot where it is, away from kids and pets. Never move hot oil. Let it cool while you finish Step 5.

    Step 5: Toss and serve. Heat 3 tablespoons of fresh oil in a second clean, dry wok or pan over high heat until shimmering. Add the minced garlic and sliced jalapeño, give them 2 to 3 quick stirs, then tip in the double-fried wings. Toss hard, scatter in the crispy lemongrass and 2 teaspoons of the flavour powder, and keep tossing until every wing is coated. Plate right away and eat them hot!

    Close-up of golden double-fried chicken wings dusted with flavour powder, with crispy lemongrass and a jalapeño slice.

    Step 6: Clean up after dinner. Once the frying oil is completely cold, which takes a couple of hours, strain it into a sealable container and put it in the trash, or take it to a local oil recycling drop-off. Check your local rules. Never pour it down the drain.

    Tips for crispy wings and mistakes to skip

    • Use a thermometer, not your eyes. Pale gold wings can still be raw inside. Probe the thickest part of the largest wing in each batch, away from the bone, until it reads 165°F (74°C), and keep frying any wing that is under it. This is the USDA safe minimum for chicken.
    • Don’t crowd the pot. Too many wings at once drops the oil temperature and gives you greasy, pale wings. Small batches, trust me.
    • Rest between fries. A short rest on a wire rack lets steam escape so the second fry can really crisp the skin.
    • Have everything ready for the final toss. Garlic goes from fragrant to bitter in seconds. Measure the powder and set out the lemongrass before the wok gets hot.
    • Respect the hot oil. Never leave heating oil unattended and keep a lid nearby. Shake off loose coating, then lower the wings in slowly with a spider strainer or tongs, away from you, so the oil doesn’t spit. Do the final toss in a second clean, dry wok or pan with fresh oil so you never move hot oil. Keep kids and pets away from the pot while the oil cools, and clean it up as described in Step 6. Never pour it down the drain.
    • If oil catches fire: slide a lid over the pot, turn off the heat, and never use water.

    How to store and reheat leftover wings

    Salt and pepper chicken wings with crisp lemongrass strands and a jalapeño slice on a white plate.

    Refrigerate leftover wings within 2 hours of cooking (1 hour if the room is above 90°F / 32°C), in a shallow airtight container. Eat them within 3 to 4 days. Reheat until steaming hot and 165°F (74°C) in the middle. A hot oven with the wings on a wire rack can work, since the rack lets air circulate around them.

    Keep the leftover flavour powder in an airtight container, away from heat and moisture.

    Salt and pepper chicken wings FAQ

    Do you have to double-fry salt and pepper wings?

    The first fry cooks the wings through. The second fry is what makes the skin extra crunchy. If you skip it, you’ll get a softer wing.

    What temperature should chicken wings be cooked to?

    The USDA says chicken is safe at an internal temperature of 165°F (74°C). Check the largest wing in each batch, at the thickest part and away from the bone, and keep frying any wing that is under 165°F.

    What is in salt and pepper seasoning?

    Here it’s a flavour powder made from toasted glutinous sweet rice blended with salt, white pepper, a little sugar, MSG, vinegar powder and Hat Nem seasoning. You only use 2 teaspoons on the wings.

    What temperature do you fry chicken wings at?

    Heat the oil to 375°F (190°C) before the wings go in. It drops as the chicken goes in, so fry in small batches and adjust the heat to keep it from falling too far.

    What oil is best for frying wings?

    Use a neutral cooking oil, so it doesn’t compete with the lemongrass, garlic and jalapeño. Heat it in a wok or deep pot and don’t fill the pot more than halfway.

    How do you keep fried wings crispy?

    Drain them on a wire rack instead of a flat plate, and do the final toss right before serving. Wings left to sit in a covered dish lose their crunch.

    More recipes you’ll love

    Make it your own, and make the extra powder. You’ll find a use for it!

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    Overhead view of salt and pepper chicken wings with fried lemongrass, a jalapeño slice and a small striped gourd.

    Salt and Pepper Chicken Wings

    Chicken wings coated in a light cornstarch and flour marinade, double-fried, then tossed in a hot wok with crispy lemongrass, garlic, jalapeño and a homemade toasted-rice flavour powder. Cook the chicken to 165°F.
    Print Recipe Pin Recipe
    Prep Time 25 minutes
    Cook Time 45 minutes
    Marinate 2 hours
    Total Time 3 hours 10 minutes
    Servings: 4 appetizer portions
    Course: Appetizer, Snack
    Cuisine: Asian
    Ingredients Equipment Method Notes

    Ingredients
      

    Chicken marinade
    • 1.5 lb chicken wings about 680 g; split into flats and drumettes (about 16 pieces), patted dry
    • 2 tbsp cornstarch
    • ¼ cup all-purpose flour
    • 1 tbsp soy sauce
    • 1 tsp salt
    • 1 tsp sugar
    • 2 tsp white pepper
    Flavour powder
    • 50 g glutinous sweet rice
    • 2 tbsp salt
    • 1 tsp MSG
    • 1 tsp vinegar powder
    • 1 tsp sugar
    • 2 tsp white pepper
    • 1 tsp Hat Nem seasoning or Old Bay; this makes more powder than you need, you only use 2 teaspoons
    For frying
    • 5 cups neutral cooking oil for the double fry
    • 3 tbsp fresh neutral cooking oil for the final toss in a second clean, dry wok or pan
    Aromatics
    • 3 stalks lemongrass sliced very thinly
    • 3 cloves garlic minced
    • 1 jalapeño sliced thinly

    Equipment

    • Wok or deep pot for the double fry
    • Second clean, dry wok or large pan for the final toss with fresh oil
    • Lid that fits your wok or pot keep it nearby for oil safety
    • Tongs use separate tongs for raw and cooked wings
    • Deep-fry thermometer to hold the oil near 375°F / 190°C
    • Instant-read thermometer for 165°F / 74°C
    • Wire rack for resting and draining
    • Spider strainer or slotted spoon for the lemongrass
    • high speed blender for the flavour powder
    • Dry skillet or pan for toasting the rice

    Method
     

    1. If your wings are frozen, thaw them completely in the fridge first. Pat the wings dry. In a large bowl, toss the wings with the cornstarch, flour, soy sauce, 1 teaspoon salt, 1 teaspoon sugar and 2 teaspoons white pepper until every wing is lightly coated. Cover and refrigerate for at least 2 hours. Wash your hands, the cutting board and any tools that touched the raw chicken with hot soapy water, and keep the raw wings away from the finished ones. Don’t rinse the chicken. Use separate tongs or strainers for raw and cooked wings.
    2. Toast the glutinous sweet rice in a dry pan over medium heat, stirring constantly, until golden brown and nutty. Let it cool for a few minutes, then tip it into a high-speed blender with the 2 tablespoons salt, MSG, vinegar powder, 1 teaspoon sugar, 2 teaspoons white pepper and Hat Nem seasoning. Blend until fine. Measure out 2 teaspoons for the wings and keep the rest in an airtight container.
    3. Heat the 5 cups oil in a wok or deep pot (no more than half full) over medium-high heat to 375°F (190°C). In small batches, lift each wing from the bowl, shake off the loose coating and lower it slowly into the oil, away from you. Fry the wings about 5 to 7 minutes until pale gold and cooked through. Times vary with wing size and oil temperature. The oil temperature dips when the wings go in, so adjust the heat to keep it around 350 to 375°F. Check the largest wing of each batch at the thickest part, away from the bone, with an instant-read thermometer: it must reach 165°F (74°C). Keep frying any wing that is under 165°F. Rest the wings on a wire rack about 10 minutes and turn the heat to low during the rest.
    4. Bring the oil back to 375°F (190°C) and fry the wings a second time, a few at a time, about 2 to 3 minutes until deeply golden and crisp. Drain on the wire rack.
    5. Pat the sliced lemongrass dry and add it to the same hot oil in small handfuls, standing back, because it will bubble up. Fry until golden and crispy. Fish it out with a strainer, drain and set aside. Turn off the heat and leave the pot where it is, away from kids and pets. Never move hot oil. Let it cool while you finish the next step.
    6. Heat 3 tablespoons of fresh oil in a second clean, dry wok or pan over high heat until shimmering. Add the garlic and jalapeño and stir 2 to 3 times. Tip in the double-fried wings, add the crispy lemongrass and 2 teaspoons flavour powder, and toss until every wing is coated. Plate right away and serve hot.
      Close-up of golden double-fried chicken wings dusted with flavour powder, with crispy lemongrass and a jalapeño slice.
    7. Once the frying oil is completely cold, which takes a couple of hours, strain it into a sealable container and put it in the trash, or take it to a local oil recycling drop-off. Check your local rules. Never pour it down the drain.

    Notes

    Hot oil safety: never leave heating oil unattended and keep a lid nearby. If oil catches fire, slide a lid over the pot, turn off the heat, and never use water. Lower wings in slowly with a spider strainer or tongs, away from you. Never move hot oil: do the final toss in a second clean, dry wok or pan with fresh oil. Keep kids and pets away from the pot while the oil cools. Once it is completely cold (a couple of hours), strain it into a sealable container and put it in the trash, or take it to a local oil recycling drop-off. Check your local rules. Do not pour it down the drain.
    Thaw frozen wings completely in the fridge first. Wash your hands, the cutting board and any tools that touched raw chicken with hot soapy water, and use separate tongs or strainers for raw and cooked wings.
    The marinade is at least 2 hours. Prep, cooking and resting times are estimates and vary with wing size and oil temperature.
    The flavour powder makes more than you need. Store the leftover in an airtight container, away from heat and moisture.
    Refrigerate leftovers within 2 hours of cooking (1 hour if the room is above 90°F / 32°C), eat within 3 to 4 days, and reheat until steaming hot and 165°F (74°C) in the middle.
  • Ground Beef Chili with Chorizo (Stovetop)

    Ground Beef Chili with Chorizo (Stovetop)

    This stovetop ground beef chili is thick and beefy, with Mexican chorizo, kidney beans and finely diced vegetables simmered uncovered until rich. Brown the meat to 160°F, simmer 35–50 minutes, then finish with sour cream and cheddar — in a bowl, over buttered pasta or on hot dogs.

    Jump to Recipe

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    When the weather starts getting cooler and winter is just around the corner, there is nothing quite like a big pot of homemade chili simmering on the stove. This ground beef chili is thick, packed with flavour, and full of beef, chorizo and vegetables cooked right into the pot. To make it extra creamy, we love adding a generous spoonful of sour cream when serving!

    In our family, colder months usually mean more beef on the table. This beefy chili is one of our favourite ways to enjoy that — and everyone can eat it their own way. We have it straight from a bowl, spoon it over buttered pasta, or pile it onto hot dogs with extra cheddar cheese. The hot dog version is especially popular with the kids!

    I make this recipe at least twice a month, and somehow we keep finding new ways to serve it. Prefer a pressure-cooker version? Try my Instant Pot easy chili — this one stays on the stovetop for a thicker, longer simmer.

    Bowl of thick ground beef chili with beans, carrots and chorizo, topped with sour cream and shredded cheese.

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    Why we love this ground beef chili

    The combination of ground beef and Mexican chorizo gives the chili a rich, savoury taste, while the spices add just enough warmth without making it overwhelming. This is not a thin, watery chili — it is a substantial, beefy meal that feels especially satisfying when the weather gets chilly.

    One of my favourite things about this recipe is how many vegetables go into the pot. Finely diced onion, red pepper, carrots and celery soften into the sauce, so they become part of every spoonful. As a parent, I appreciate finding ways to make vegetables a natural part of our family dinners without turning every meal into a negotiation.

    I also love that everyone can customize their bowl with sour cream, cheddar, or their favourite way of serving it. That little bit of choice makes dinner more fun for the kids.

    Ingredients you will need

    Everyday ingredients build a deeply savoury pot: ground beef for the base, Mexican chorizo for seasoning and richness, then vegetables, beans, tomatoes and spices.

    • Ground beef: 1 kg (about 2.2 lb).
    • Mexican chorizo: 250 g (about 9 oz), casings removed if needed.
    • Vegetables: 1 large onion, 1 red bell pepper, 2 carrots and 2 celery stalks, all diced (carrots and celery finely), plus 3 cloves garlic, minced.
    • Tomato paste, chopped tomatoes, maple syrup, kidney beans and beef broth to round out the pot.
    • Seasoning: chili powder, cumin, smoked paprika, bay leaves, oregano, black pepper and salt to taste.
    • For serving: sour cream, shredded cheddar, and optional buttered pasta or hot dogs and buns.

    A little note about the spice: we like enough seasoning for a lovely warmth without making it overwhelming for the kids. Chili powders and chorizo vary in heat, so start moderate and adjust.

    Recommended tools

    Equipment

    • Large heavy-bottomed pot or Dutch oven
    • Wooden spoon
    • Instant-read meat thermometer (for 160°F / 71°C on ground meat)
    • Measuring cups and spoons

    How to make stovetop ground beef chili

    Step 1: Brown the chorizo. Heat a large, heavy-bottomed pot over medium heat. Add the chorizo and cook until browned, breaking it into small pieces with a wooden spoon. The chorizo releases flavourful fat that helps build the base of the chili.

    Step 2: Cook the ground beef. Add the ground beef. Break it apart and cook until browned and no longer pink. Check with an instant-read thermometer that the meat reaches 160°F (71°C) — the USDA safe minimum for ground meats. If there is excessive fat, carefully spoon some out, leaving enough behind to flavour the vegetables.

    Step 3: Add the vegetables. If the pot looks dry after browning the meats, add up to 2 tablespoons olive oil. Stir in the diced onion, red bell pepper, carrots and celery. Cook about 5–8 minutes, stirring occasionally, until they begin to soften. Add the minced garlic and cook another minute. This is one of my favourite parts — the carrots add a subtle sweetness, while the onion, pepper and celery build layers of flavour.

    Step 4: Add the tomato paste and spices. Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano and black pepper. Cook 1–2 minutes, stirring so the spices coat the meat and vegetables.

    Step 5: Add the tomatoes, beans and broth. Pour in the chopped tomatoes, maple syrup and beef broth, then add the drained kidney beans and bay leaves. Stir and bring to a gentle simmer.

    Step 6: Let the chili simmer. Reduce the heat to low and simmer uncovered for about 35–50 minutes, stirring occasionally, until thick. If it becomes thicker than you like, add a small splash of broth or water. Taste and adjust salt and spices. Remove the bay leaves before serving.

    Close-up of ground beef chili showing beans, diced carrots, red pepper and chorizo under sour cream and shredded cheese.

    Step 7: Serve with your favourite toppings. Ladle into bowls with a generous spoonful of sour cream and shredded cheddar. For a little extra comfort, spoon it over buttered pasta or onto a hot dog with plenty of cheese.

    Overhead view of a bowl of ground beef chili with sour cream and shredded cheese on a granite counter.

    Ways to serve this chili

    Although we usually think of chili as dinner, a big pot makes family meals more flexible. Some days we enjoy it just as it is, with sour cream melting into the warm sauce. Other times we spoon it over pasta tossed with butter. And then there is the hot dog version — chili spooned over a hot dog and finished with extra cheddar — which is especially handy when everyone wants something familiar.

    The chili also works well for meal prep. Make a big batch, refrigerate leftovers promptly, and reheat individual portions for quick lunches or dinners during the week.

    How to store homemade ground beef chili

    White bowl of ground beef chili topped with sour cream and shredded cheese on a striped kitchen towel.

    Divide the chili into shallow containers about 2 inches (5 cm) deep or less so it cools quickly — don’t leave a full pot sitting out on the stove. Refrigerate within 2 hours of cooking (1 hour if the room is above 90°F / 32°C). Enjoy refrigerated leftovers within 3–4 days, or freeze in meal-sized portions for 2–3 months for best quality. Thaw overnight in the fridge, or reheat from frozen until steaming hot.

    Reheat on the stovetop over medium-low heat, stirring occasionally, until it reaches 165°F (74°C). You can also reheat individual portions in the microwave: cover, stir halfway, let stand about 1 minute, and check that several spots reach 165°F (74°C). Add sour cream and cheddar after reheating rather than freezing them in the chili.

    Tips

    • 160°F for ground meat (beef and chorizo). Don’t rely on colour alone — use an instant-read thermometer on the crumbled meat (USDA safe minimum for ground meats). Brown the meats through before adding tomatoes and broth so you can probe the crumbles, not the liquid.
    • Uncovered simmer is what thickens this chili; keep an eye on the bottom of the pot so it does not stick.
    • Spice level: start moderate; chili powder and chorizo heat levels vary.
    • Prefer Instant Pot? See my Instant Pot easy chili recipe for a pressure-cooker version.

    Other recipes you may like

    It is easy to make, full of flavour, and the kind of family dinner you will find yourself returning to again and again.

    Need more weeknight ideas? Grab my free dinners

    Overhead view of ground beef chili with chorizo and beans topped with sour cream, shredded cheese and cilantro.

    Ground Beef Chili with Chorizo

    Thick stovetop chili with ground beef, Mexican chorizo, kidney beans and finely diced vegetables. Brown the meat to 160°F, simmer uncovered until thick, then finish with sour cream and cheddar.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 1 hour 10 minutes
    Total Time 1 hour 30 minutes
    Servings: 8 servings
    Course: Main Course
    Cuisine: Mexican
    Ingredients Equipment Method Notes

    Ingredients
      

    For the chili
    • 1 kg ground beef about 2.2 lb
    • 250 g Mexican chorizo sausage casings removed if needed; about 9 oz
    • 1 large onion diced
    • 3 cloves garlic minced
    • 1 red bell pepper diced
    • 2 carrots finely diced
    • 2 stalks celery finely diced
    • 2 tbsp tomato paste
    • 1 can chopped tomatoes (about 14.5 oz / 400 g), undrained
    • 1 tbsp maple syrup
    • 2 cans (about 400 g each) kidney beans drained and rinsed
    • 1 cup beef broth plus more if needed
    • 2 tbsp olive oil if needed
    For the seasoning
    • 2 tbsp chili powder adjusted to taste
    • 3 tsp ground cumin
    • 2 tsp smoked paprika
    • 3 bay leaves
    • 1 tsp dried oregano
    • ½ tsp ground black pepper
    • salt to taste
    For serving
    • sour cream
    • shredded cheddar cheese
    • buttered cooked pasta optional
    • hot dogs and buns optional

    Equipment

    • Large heavy-bottomed pot or Dutch oven
    • Wooden spoon
    • Instant-read meat thermometer for 160°F / 71°C on ground meat
    • Measuring cups and spoons

    Method
     

    1. Heat a large, heavy-bottomed pot over medium heat. Add the chorizo and cook until browned, breaking it into small pieces with a wooden spoon. The chorizo releases flavourful fat that builds the base of the chili.
    2. Add the ground beef. Break it apart and cook until browned and no longer pink. Check with an instant-read thermometer that the meat reaches 160°F (71°C) (USDA safe minimum for ground meats). If there is excessive fat, spoon some out, leaving enough to flavour the vegetables.
    3. If the pot looks dry after browning the meats, add up to 2 tablespoons olive oil. Stir in the diced onion, red bell pepper, carrots and celery. Cook 5–8 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook 1 minute more.
    4. Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano and black pepper. Cook 1–2 minutes, stirring so the spices coat the meat and vegetables.
    5. Pour in the chopped tomatoes, maple syrup and beef broth, then add the drained kidney beans and bay leaves. Stir and bring to a gentle simmer.
    6. Reduce heat to low and simmer uncovered 35–50 minutes, stirring occasionally, until thick. Add a splash of broth or water if it gets thicker than you like. Taste and adjust salt and spices. Remove bay leaves before serving.
      Close-up of ground beef chili showing beans, diced carrots, red pepper and chorizo under sour cream and shredded cheese.
    7. Ladle into bowls and finish with sour cream and shredded cheddar. Or spoon over buttered pasta, or pile onto hot dogs with extra cheese.
      Overhead view of a bowl of ground beef chili with sour cream and shredded cheese on a granite counter.

    Notes

    Chili powders and chorizo vary in heat — start moderate and adjust. This recipe uses a mild US/Canadian chili powder blend (typically ground mild chile peppers with cumin, garlic and oregano) — not pure cayenne. UK/AU readers: if your “chilli powder” is a hot pure ground chilli, do not use a full 2 tablespoons one-for-one — start with far less, taste, and build (untested substitution; adjust carefully). Mexican chorizo here typically means fresh/raw (uncured) pork chorizo that crumbles when browned — not cured Spanish-style slicing chorizo; remove casings if needed. Confirm brand/heat with your package. Refrigerate leftovers within 2 hours of cooking (1 hour if the room is above 90°F / 32°C); use within 3–4 days, or freeze 2–3 months for best quality. Reheat to 165°F (74°C). In the microwave, cover, stir halfway, let stand about 1 minute, then check several spots reach 165°F (74°C).
  • Warm Lentil and Sweet Potato Salad

    Warm Lentil and Sweet Potato Salad

    This Warm Lentil and Sweet Potato Salad is the perfect dish to celebrate the cooler months. It’s beautiful enough to impress guests, cozy enough for a family meal, and packed with flavour. Oven-roasted sweet potatoes, hearty lentils, and a silky peanut butter-cumin dressing come together in a bowl that feels both comforting and indulgent — ready in under an hour.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Warm lentil and sweet potato salad in a bowl

    Why We Love This Warm Salad

    There’s something magical about warm salads, especially during the fall and winter seasons. They bridge the gap between comfort food and a big bowl of vegetables so perfectly. This salad is hearty and has just the right amount of indulgence thanks to the creamy dressing. It’s vibrant and inviting on the plate — tender roasted sweet potatoes, nutty lentils, fresh greens, and a silky dressing that clings to every bite. Whether you’re feeding family or hosting friends, it feels a little special, yet it’s so easy to put together.

    Flavour Profile

    The taste is simply beautiful. Roasted sweet potatoes bring a natural caramelised sweetness that balances the earthy depth of lentils. The peanut butter-cumin dressing is what truly makes this salad sing — nutty, savoury, slightly smoky, and warmly spiced without being overwhelming. Every forkful is a perfect combination of soft and tender textures with a hint of crunch from honey-coated almonds sprinkled on top. It’s comfort food that still feels fresh and alive.

    Lentil and sweet potato salad close-up showing texture

    Key Ingredients

    Ingredients

    Sweet Potatoes

    • Roasted until golden and slightly crispy on the edges, sweet potatoes bring natural caramelized sweetness and warmth. Cut them evenly so they roast at the same rate. Use a cast iron skillet or sheet pan lined with parchment for the best caramelization.

    Lentils

    • Earthy and hearty, lentils form the perfect base for this salad. French green lentils or black beluga lentils are ideal because they hold their shape beautifully after cooking, unlike red lentils which turn mushy. Rinse well before cooking and don’t skip the simmer time.

    Peanut Butter (or Tahini)

    • Creamy and rich, peanut butter is the secret to the dressing’s luxurious texture and depth. Chunky peanut butter adds even more character. You can swap for tahini for a more traditional Middle Eastern flavour — both work wonderfully. A KitchenAid immersion blender makes blending the dressing smooth and effortless.

    Cumin

    • Toasted cumin adds warmth and a hint of smoky spice that ties the whole dish together. Ground cumin is used both in roasting the sweet potatoes and in the dressing, building layers of flavour throughout.

    Fresh Dill & Parsley

    • Fresh herbs brighten the whole dish with clean, vibrant flavour that cuts through the richness of the dressing. Don’t substitute dried herbs here — fresh dill and parsley make a noticeable difference in both flavour and visual appeal.

    Ingredients for warm lentil sweet potato salad

    Why You Should Make This Salad

    This salad isn’t just a side dish — it’s a celebration of simple, fresh ingredients coming together in the most beautiful way. It’s hearty enough to stand alone as a meal, or it can be served alongside roasted chicken or a crusty loaf of bread for a feast. Plus, it’s naturally gluten-free and can easily be made vegan. The peanut butter and cumin dressing is a conversation starter in itself — it’s that good.

    If you love warm, salad-style recipes, you’ll also enjoy our Thai Chicken Salad if you want chicken in it, or keep it plant-based with our Easy Hummus Recipe as a side. For another warming winter dish, our Instant Pot Taiwanese Beef Noodle Soup is endlessly comforting.

    Warm lentil sweet potato salad served on a plate

    Frequently Asked Questions

    Can I make this salad ahead of time?

    Yes! This salad is great for meal prep. Roast the sweet potatoes and cook the lentils up to 3 days in advance and store them separately in the fridge. Make the dressing ahead too — it keeps for up to a week refrigerated. Assemble and toss just before serving for the best texture.

    What type of lentils work best?

    French green lentils (Puy lentils) or black beluga lentils are ideal because they hold their shape after cooking. Avoid red or orange lentils for this recipe as they become too soft and mushy. If you can only find regular green or brown lentils, those work too — just watch the cooking time carefully.

    Is this recipe vegan and gluten-free?

    It is gluten-free as written. It is vegan if you swap the honey-coated almonds for plain toasted almonds; everything else in the salad is plant-based.

    What can I serve alongside this salad?

    This warm salad works beautifully as a standalone meal or as a side dish. It pairs wonderfully with roasted chicken, pan-seared salmon, or a thick slice of sourdough bread. For a full plant-based spread, serve it with hummus and warm flatbread.

    How do I store leftovers?

    Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavours actually deepen overnight, making it a fantastic next-day lunch. Reheat gently in the microwave or enjoy at room temperature. Add a splash of water to the dressing if it thickens up in the fridge.

    Lentil and roasted sweet potato salad with a green herb dressing

    Warm Lentil and Sweet Potato Salad

    Warm Lentil and Sweet Potato Salad has creamy peanut butter and earthy cumin in the dressing bring it all together with a richness and warmth.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 35 minutes
    Total Time 50 minutes
    Servings: 4 people
    Course: Salad
    Calories: 340
    Ingredients Method

    Ingredients
      

    Roast Sweet Potato
    • 4 medium sweet potatoes, rinsed
    • 1 cup dried mixed lentils
    • 1 tbsp olive oil or cooking oil
    • ½ tsp ground cumin
    • sea salt and pepper
    Roasted Garlic Tahini Dressing:
    • 4 garlic clove
    • ¼ cup fresh parsley, chopped
    • 2 tbsp fresh dill, chopped
    • ¼ cup chunky peanut butter or tahini
    • 1 lime, juiced
    • 1 tbsp olive oil
    • ½ tsp ground cumin
    • sea salt and pepper
    • 4-5 tbsp water
    Garnish
    • little more parsley
    • ¼ cup chopped honey coated almonds
    • 1 tbsp capers

    Method
     

    1. Preheat oven to 400°F (200°C).
    2. Wash sweet potatoes well and cut into cubes. Toss with olive oil, cumin, salt, and pepper. Spread evenly on a baking tray.
      Roast for 25–30 minutes, until tender and golden.
    3. Rinse lentils under cold water. Place in a pot with 3 cups water and a pinch of salt.
    4. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until lentils are tender but not mushy. Drain and set aside.
    5. Dressing: Roast garlic cloves in the oven (wrapped in foil or in a small dish) until soft, about 15 minutes.
      In a blender or food processor, combine roasted garlic, parsley, dill, peanut butter/tahini, lime juice, olive oil, cumin, salt, and pepper.
      Add water gradually until smooth and creamy.
    6. In a large bowl, combine roasted sweet potatoes and cooked lentils. Toss with dressing until well coated.
    7. Top with fresh parsley, chopped honey-coated almonds, and a few capers. Serve warm or at room temperature as a hearty side dish or light main meal.

  • Pumpkin Chocolate Chip Cake with Biscoff Frosting

    Pumpkin Chocolate Chip Cake with Biscoff Frosting

    This Pumpkin Chocolate Chip Cake with Biscoff Frosting is the perfect dessert to celebrate the festive spirit of Christmas — a warm, moist cake bursting with earthy pumpkin sweetness, pockets of melted chocolate, and topped with the most irresistible buttery Biscoff cream cheese frosting you will ever taste.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Delicious dessert with cookies and chocolate drizzle, perfect for Christmas celebrations.

    Why You Should Make This Pumpkin Chocolate Biscoff Cake

    We love recipes that combine the best of fall and winter flavours, making this the ideal dessert for Thanksgiving, Christmas, or any cozy family gathering. The pumpkin keeps the cake moist, while the chocolate chips add a burst of decadence in every bite. And then there’s the frosting: sweet, slightly spiced, and utterly irresistible. Whether you’re hosting a holiday dinner or looking for a treat to enjoy by the fireplace, this cake delivers both flavour and festivity.

    In our family, this cake has become a tradition. The kids love the surprise of chocolate chips in every slice, and the adults rave about the Biscoff frosting’s unique flavour. It is easy to make, special enough to steal the show, and feels like a cozy hug on a crisp winter day.

    Rich homemade pumpkin cake with Biscoff cream cheese frosting and cookie topping.

    Key Ingredients

    Ingredients

    Pumpkin Puree

    Pumpkin puree is the heart of this cake. It gives the dessert its signature fall flavour, a subtle earthy sweetness that pairs perfectly with warm spices like cinnamon and nutmeg.

    • Why it matters: Keeps the cake incredibly moist and naturally sweetens the batter so you can use less added sugar.
    • Fresh vs. canned: I love steaming a fresh pumpkin for the best flavour, but Libby’s canned pumpkin puree works beautifully and saves time on busy holiday schedules.

    Chocolate Chips

    Semi-sweet chocolate chips add a burst of indulgence to the cake. The slight bitterness of the chocolate balances the sweetness of the pumpkin and frosting perfectly.

    • Why it matters: Creates pockets of gooey, melted chocolate in every bite — the surprise everyone loves.

    Biscoff Spread

    Biscoff spread (also known as cookie butter) is the secret ingredient that takes this frosting to the next level. Its warm, spiced, caramel-like flavour makes the frosting uniquely rich and irresistible, elevating this cake from delicious to unforgettable.

    • Why it matters: Adds depth, warmth, and a caramelised cookie flavour that no other ingredient can replicate.

    Cream Cheese

    Cream cheese is the unsung hero that adds tangy richness to the frosting. Paired with the Biscoff spread, it creates a silky, balanced frosting that is not overly sweet.

    • Why it matters: Balances the sweetness of the cookie butter and gives the frosting a luscious, spreadable texture.

    Warm pumpkin chocolate chip cake with Biscoff frosting on a white plate.

    How to Make This Pumpkin Chocolate Chip Cake

    Step 1: Prepare the Cake

    1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
    2. If using fresh pumpkin: break into small pieces and steam with the skin for 15 minutes on high. Poke the skin with a fork — if it inserts with ease, it is ready. Spoon out the flesh, discard the skin, and let cool completely. Puree in a food processor. Add the eggs, vanilla, salt, coconut oil, and sugar. Process until smooth with no lumps. Move the mixture to a large mixing bowl.
    3. Add the flour, baking powder, baking soda, cinnamon, clove, nutmeg, and ginger into the mixture. Mix until just combined. Fold in the chocolate chips.
    4. Transfer to the prepared pan and bake for 30 minutes, or until the center springs back with no batter on your finger.
    5. Remove the cake and let cool for at least 30 minutes before adding the frosting.

    Step 2: Make the Biscoff Frosting

    1. In a large mixing bowl with a hand mixer or stand mixer, combine the cream cheese, heavy cream, powdered sugar, vanilla extract, and crushed Biscoff cookies until smooth and fluffy. Set aside until the cake has fully cooled.
    2. Starting from the center of the cooled cake, use a spatula to scoop the frosting down and slowly spread toward the edges. Allow gravity to pull the frosting down the sides. Generously drizzle with chocolate syrup and place whole Biscoff cookies on top as garnish.

    Step 3: Assemble and Serve

    1. Spread the frosting evenly over the cooled cake and place Biscoff cookies on top.
    2. Slice, serve, and enjoy the warm smiles from your loved ones!

    Pumpkin chocolate chip cake with Biscoff frosting slice showing moist texture.

    Tips for the Best Pumpkin Chocolate Biscoff Cake

    • Don’t overmix: Stir the batter only until combined for a tender, moist crumb.
    • Cool completely: Frost only when the cake is fully cooled to prevent the frosting from melting.
    • Make ahead: The cake keeps well covered in the fridge for up to 4 days — the flavours deepen overnight.
    • Room temperature cream cheese: Softened cream cheese blends into a lump-free frosting much more easily.

    Looking for more festive bakes? Try our Pumpkin Chocolate Streusel Loaf or the classic Best Spiced Pumpkin Pie with Flakey Crust — both perfect for the holiday season. And if you love chocolate desserts, our Dairy-Free Chocolate Cake is another crowd-pleaser.

    Frequently Asked Questions

    Can I make this cake ahead of time?

    Yes! Bake the cake up to 2 days in advance and store unfrosted at room temperature wrapped tightly in plastic wrap. Make the frosting fresh and apply on the day of serving for the best presentation. Frosted cake keeps well in the fridge for up to 4 days.

    Can I use store-bought Biscoff cookies instead of Biscoff spread?

    The frosting uses both Biscoff spread (cookie butter) for flavour and crushed Biscoff cookies for texture. You can find Biscoff cookies and spread on Amazon if they are not available locally. In a pinch, speculoos cookies make a good substitute.

    Can I substitute the pumpkin puree?

    You can use butternut squash puree as a close substitute — it has a similar texture and mild sweetness. Sweet potato puree also works well and gives the cake a slightly richer flavour. Avoid watery squash varieties as they can make the batter too loose.

    Why is my cake dense instead of fluffy?

    Overmixing is the most common culprit — once the flour is added, fold gently until just combined. Also check that your baking powder and baking soda are fresh (they lose potency after 6 months). And make sure the pumpkin puree is well-drained if using homemade.

    Can I make cupcakes instead of a sheet cake?

    Absolutely! Pour the batter into lined muffin tins (fill each about two-thirds full) and bake at 350°F for 18–22 minutes. This recipe makes about 18–20 cupcakes. Apply the Biscoff frosting once fully cooled and top each one with half a Biscoff cookie.

    How do I store leftovers?

    Store the frosted cake covered in the refrigerator for up to 4 days. Bring individual slices to room temperature for 15 minutes before serving for the best texture and flavour. You can also freeze individual slices (unfrosted) for up to 2 months.

    Pumpkin chocolate chip cake with Biscoff frosting, cookies and chocolate drizzle

    Pumpkin Chocolate Cake with Biscoff Frosting

    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Cooling Time 30 minutes
    Total Time 1 hour 10 minutes
    Servings: 8 people
    Course: Dessert
    Cuisine: American
    Calories: 440
    Ingredients Method

    Ingredients
      

    Cake
    • 1 cup pumpkin puree
    • 2 large eggs
    • 1 tsp vanilla extract
    • pinch sea salt
    • ½ cup melted coconut oil or butter
    • ½ cup sugar or maple syrup
    • 2 cups all-purpose flour
    • 2 tsp baking powder
    • 1 tsp baking soda
    • 2 tsp ground cinnamon
    • ½ tsp ground clove
    • ½ tsp ground nutmeg
    • 1 tsp ground ginger
    • ½ cup chocolate chips
    Biscoff Frosting
    • 8 oz cream cheese, room temperature
    • 2 tbsp heavy cream
    • 1 cup powder sugar
    • 4 crushed biscoff cookies or 3 tbsp Biscoff Cookie Butter
    • 1 tsp vanilla extract
    • Hershey's Chocolate Syrup (garnish)
    • 3-4 Biscoff Cookies (garnish)

    Method
     

    Pumpkin Chocolate Cake
    1. Preheat the oven to 350° F. Grease a (9×9 inch) bread pan.
    2. Fresh Pumpkin: Break the pumpkin into small pieces and steam with the skin for 15 minutes on high. The test: poke the skin with a fork, if it can be inserted with ease, it is ready. Spoon out the flesh and discard the outer skin. Set aside to completely cool. Puree steamed pumpkin flesh in a food processor. Add the eggs, vanilla, salt, coconut oil, and sugar. Process until the liquid is smooth with no lumps. Move the mixture to a large mixing bowl.
    3. Canned pumpkin: Puree canned pumpkin flesh in a food processor. Add the eggs, vanilla, salt, coconut oil, and sugar. Process until the liquid is smooth with no lumps. Move the mixture to a large mixing bowl.
    4. Add the flour, baking powder, baking soda, cinnamon, clove, nutmeg, and ginger into the mixture, mix until just combined. Fold in the chocolate chips
    5. Transfer to the oven and bake for 30 minutes, or until the center is just set. I usually touch the centre of the cake, if it springs back with no batter glued to my fingers, it is ready.
    6. Remove the bread and let cool for at least 30 minutes before you place the frosting.
    Biscoff Frosting
    1. In a large mixing bowl with a handheld mixer, or a standup mixer, combine all the ingredients together: cream cheese, cream, powder sugar, vanilla extract, crushed Biscoff cookies. Set aside and wait for the cake to cool.
    2. Starting from the center, use a spatula and scoop the frosting down and slowly move to the side of the cake. Allow gravity to pull some of the frosting down. Generously drizzle the Hershey's Chocolate Syrup, and lastly place the Biscoff Cookies on top as garnish.

  • Pumpkin Chocolate Streusel Loaf

    Pumpkin Chocolate Streusel Loaf

    With molten chocolate oozing from the center and a crunchy oatmeal pecan streusel topping, this Pumpkin Chocolate Streusel Loaf is the perfect balance of indulgence and wholesomeness — a cozy fall bake that fills the whole house with the most incredible spiced aroma.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Moist pumpkin bread with chocolate chips and powdered sugar topping for a cozy fall treat.

    Why We Love This Pumpkin Chocolate Streusel Loaf

    When autumn rolls in with its crisp air and cozy vibes, it brings a bounty of pumpkins. For our family, the season is not complete without baking this loaf. It is not overly sweet, so you can enjoy a slice (or two) without guilt — packed with essential fall flavours: cinnamon, nutmeg, and pumpkin.

    This loaf is more than just food — it is a tradition. We pack it into the kids’ lunches for a mid-day treat or bring it along to share with friends during holiday visits. It is easy to make, always a hit, and feels like a little gift of homemade happiness. The kids love whisking the dry ingredients while sneaking chocolate chips, and everyone enjoys sprinkling the streusel topping over the batter — it feels like adding a crown to something already special.

    Pumpkin chocolate streusel loaf dusted with powdered sugar on a cutting board

    Key Ingredients

    Ingredients

    Pumpkin Puree

    Pumpkin puree is the soul of this loaf, giving it its signature earthy sweetness and incredible moisture.

    • Why it matters: Keeps every slice springy and moist for days without drying out.
    • Fresh vs. canned: Fresh steamed pumpkin delivers the best flavour, but a quality canned puree works beautifully when you are short on time.

    Molten Chocolate Center

    Melted butter and chocolate chips are combined and tucked into the center of the batter before baking, creating a rich gooey core that surprises you with every slice.

    • Why it matters: The chocolate center is what makes this loaf memorable — that molten surprise in every bite is what guests rave about.

    Oatmeal Streusel Topping

    A mixture of butter, brown sugar, chopped pecans, oats, flour, and cinnamon creates the perfect crunchy contrast to the soft, bouncy loaf below.

    • Why it matters: Adds texture, crunch, and a caramelised sweetness that elevates this from a simple bread to a proper show-stopper.

    Black Coffee and Molasses

    A small amount of black coffee and molasses deepens the flavour of the pumpkin and spices, adding complexity without any coffee taste.

    • Why it matters: These two ingredients are the secret to a deeply flavoured, rich loaf that tastes bakery-quality.

    Pumpkin chocolate streusel loaf with gold holiday decorations behind it

    How to Make This Pumpkin Chocolate Streusel Loaf

    1. Preheat and Prep: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. You can also line it with parchment paper for easy removal.
    2. Prepare the Chocolate: In a microwave, melt the butter and chocolate chips using 30-second intervals. Once soft and gooey, whisk together with a pinch of salt until fully combined. Set aside in the fridge while you prepare the rest of the recipe.
    3. Prepare the Streusel Topping: In a small bowl, mix together the butter, brown sugar, chopped pecan, oatmeal, flour, and cinnamon. Stir until the mixture is crumbly, then set aside.
    4. Mix the Wet Ingredients: In a large bowl, whisk together the pumpkin puree, oil, brown sugar, eggs, molasses, vanilla extract, and black coffee until smooth.
    5. Combine the Dry Ingredients: In another bowl, whisk the flour, baking soda, salt, cinnamon, clove, ginger, and nutmeg. Gradually add to the wet ingredients, stirring just until combined. Do not overmix — it can affect the loaf’s bouncy texture.
    6. Assemble and Bake: Pour the batter into the prepared loaf pan and smooth the top. Using a spoon, create a well in the centre and add the chocolate filling. Evenly sprinkle the streusel mixture over the top. Bake for 50–60 minutes, or until a toothpick inserted into the centre comes out clean (except for the melted chocolate!).
    7. Cool and Serve: Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy warm or at room temperature.

    Sliced pumpkin chocolate streusel loaf showing its moist crumb

    Baking Tips

    • Do not overmix: Once the flour is added, fold gently until just combined for a tender, bouncy crumb.
    • Check doneness carefully: The chocolate center will look wet on the toothpick — insert the toothpick near the edge of the loaf rather than dead center.
    • Make ahead: This loaf actually tastes better the next day as the spices deepen. Store wrapped at room temperature for up to 3 days.
    • Silicone spatula tip: Use a silicone spatula to fold in the dry ingredients without overworking the batter.

    Love pumpkin bakes? Try our Pumpkin Chocolate Chip Cake with Biscoff Frosting for a show-stopping holiday cake, or the Best Spiced Pumpkin Pie with Flakey Crust for the ultimate Thanksgiving dessert. For a beautiful autumn tart, our Apple Tart with Cardamom Crust is a seasonal favourite.

    Frequently Asked Questions

    Can I make this loaf without the chocolate center?

    Yes, absolutely. Simply skip the chocolate filling step and sprinkle the streusel directly over the batter. The loaf will still be wonderfully moist and flavourful from the pumpkin, spices, and streusel topping — it just won’t have the molten surprise inside.

    Can I substitute the pecans in the streusel?

    Walnuts work just as well as pecans in the streusel topping. If you need a nut-free version, simply omit them and increase the oats slightly to keep the same crumbly texture. Sunflower seeds can also add a nice crunch.

    How do I know when the loaf is done?

    Insert a toothpick near the edge of the loaf (not the chocolate center). It should come out clean. The loaf will also spring back gently when pressed on top. The internal temperature should reach about 200°F (93°C). Baking time can vary by oven — check at 50 minutes.

    Can I freeze this loaf?

    Yes! Let the loaf cool completely, then wrap tightly in plastic wrap and place in a freezer bag. It keeps well for up to 2 months. Thaw overnight at room temperature. The streusel topping may soften slightly after freezing, but the flavour remains excellent.

    Can I use regular coffee instead of black coffee?

    Yes — a small amount of strong black coffee (or espresso) works best. The coffee does not make the loaf taste like coffee; it simply deepens the chocolate and spice flavours. If you prefer to avoid coffee entirely, you can substitute with an equal amount of milk or water.

    Why does my loaf sink in the middle?

    A sunken center is usually caused by underbaking or opening the oven door too early. Make sure your oven is fully preheated, do not open the door during the first 40 minutes of baking, and always test with a toothpick before removing. Overmixing can also cause sinking by developing too much gluten.

    Pumpkin chocolate streusel loaf dusted with powdered sugar on a cutting board

    Pumpkin Chocolate Streusel Loaf

    The molten chocolate inside surprises you with every bite, while the oatmeal streusel topping provides the perfect crunchy contrast. Plus, it’s kid-approved, crowd-friendly, and made with simple ingredients.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 50 minutes
    Total Time 1 hour 5 minutes
    Servings: 6 people
    Course: Dessert
    Calories: 480
    Ingredients Method

    Ingredients
      

    MELTED CHOCOLATE
    • 3 oz semi-sweet chocolate chips
    • 2 tbsp butter
    • pinch salt
    LOAF
    • 1 cup pumpkin puree
    • ½ cup canola oil
    • 2 large eggs room temperature
    • 1 tbsp molasse
    • 2s tsp vanilla extract
    • ¼ cup black coffee
    • 1½ cup all-purpose flour
    • ¾ cup brown sugar
    • 1 tsp baking soda
    • 1 tsp ground cinnamon
    • ½ tsp ground clove
    • ½ tsp ground ginger
    • ¼ tsp ground nutmeg
    • pinch salt
    STREUSEL
    • 4 tbsp butter room temperature
    • ¾ cup brown sugar
    • ½ cup chopped pecan
    • ½ cup oatmeal
    • ⅓ cup all-purpose flour
    • 1 tsp cinnamon

    Method
     

    MELTED CHOCOLATE:
    1. In a microwave, melt the butter and chocolate chips using 30 seconds intervals. Once it is soft and gooey, whisk together until it is combined completely. Set aside in the fridge while you prepare the rest of the recipe.
    STREUSEL
    1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. You can also line it with parchment paper for easy removal.
    2. In a small bowl, mix together the rolled oats, brown sugar, melted butter, flour, and cinnamon. Stir until the mixture is crumbly, then set it aside.
    LOAF
    1. In a large bowl, whisk together the pumpkin puree, oil, brown sugar, eggs, molasse, vanilla extract, and black coffee until smooth.
    2. In another bowl, whisk the flour, brown sugar, baking soda, salt, cinnamon, clove, ginger, and nutmeg. Gradually add this to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can affect the loaf’s bouncy texture.
    3. Pour the batter into the prepared loaf pan and smooth the top. Using a spoon, create a dwell in the centre, and add the chocolate filling on top. Evenly sprinkle the streusel mixture over the batter. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean (except for the melted chocolate!).
    4. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy warm or at room temperature.

  • Best Spiced Pumpkin Pie with Flakey Crust

    Best Spiced Pumpkin Pie with Flakey Crust

    The best homemade pumpkin pie! Smooth, silky pumpkin filling perfectly balanced with cinnamon, clove, nutmeg, and ginger — all nestled in a buttery, shattering-crisp flakey crust. This is the pie that converts people who think they don’t like pumpkin pie, and the one guests always ask for the recipe.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Spiced pumpkin pie with a fluted flaky crust and dried corn on a linen cloth

    Why This Pumpkin Pie Stands Out

    If you love pumpkin flavour (and not the artificial kind), this is the pie for you. Blended through the food processor for a super silky, almost custard-like texture, with warm fall spices that complement rather than overpower the pumpkin. It is not strong in spice flavour — it is a well-balanced pie where you can still taste the pumpkin beautifully.

    I once worked at a famous pie shop in West Vancouver and this flakey crust is the exact recipe they used. I have since made this pie for countless house parties, sold it here in Mexico, and watched people who claim not to like pumpkin pie come back for seconds. It speaks for itself.

    Thanksgiving is never complete without a slice of this pie — and once you make it yourself, you will never go back to store-bought. Take a look at How to Make Super Flakey Pie Crust to master the crust before you begin.

    Fresh Pumpkin vs. Canned Pumpkin

    If you have the time, fresh pumpkin delivers unbeatable flavour. But canned pumpkin works perfectly in this recipe and the result is still incredible. No matter which you choose, you will have a silky filling and a very flakey crust.

    Side view of a pumpkin pie slice showing the smooth filling and flaky crust

    Key Ingredients

    Ingredients

    Pumpkin

    Whether canned or fresh, pumpkin is the star. Libby’s 100% pure pumpkin is a reliable canned option that many bakers swear by. If you have access to a favourite brand you trust, use it.

    • Why it matters: The pumpkin puree creates the silky custard-like filling. Its natural moisture content and starch structure are essential to the final texture — too watery and the filling won’t set.

    Pumpkin Spice: Cinnamon, Clove, Nutmeg, and Ginger

    These four spices together create the classic fall flavour profile. The balance is key — not too heavy on any single spice.

    • Why it matters: Freshly ground spices give a more vivid, aromatic result. A quality spice grater set makes a noticeable difference, especially for nutmeg.

    Eggs

    Two eggs are what give the filling its smooth, silky, custard-like texture as it bakes.

    • Why it matters: Eggs provide the structure that allows the filling to set firm enough to slice cleanly while staying creamy and soft inside.

    Condensed Milk

    Condensed milk provides the perfect amount of sweetness and contributes to the smooth, rich texture — no extra sugar needed.

    • Why it matters: The milk proteins and sugar in condensed milk help the custard filling set beautifully and add a subtle caramelised richness that cannot be replicated with regular milk and sugar alone.

    Pumpkin Variety Guide

    Not every pumpkin tastes the same. Some are strictly for carving, others for cooking and baking. All pumpkins are edible, but some are more fibrous or sweeter than others. Some recommendations:

    • Sugar pumpkin
    • Cherokee Bush
    • Cinderella
    • Muscade de Provence
    • Calabaza grande (Mexico)

    In Mexico we use the calabaza grande — medium-sized with a hard green exterior and sweet, flavourful flesh inside. This is my personal favourite for pumpkin pie and the variety I use when making it to sell locally.

    A child standing beside a pile of green-striped pumpkins at a market

    Fool-Proof Professional Tips

    Pro Tip 1: Bake at 425°F

    Flakey doughs love high temperatures. When the cold fat in the dough hits the heat of the oven, the moisture in the fat evaporates, creating pockets of steam. This steam pushes up the dough, creating lightness and flakiness. If your pie crusts are not crisp enough, your oven is likely not hot enough.

    Pro Tip 2: Use a High-Speed Blender or Food Processor

    To get the silky smooth texture, blend everything together in a food processor or high-speed blender. The machine aerates the eggs and creates a custard-like consistency that is impossible to achieve by hand. A quality immersion blender also works well for smaller batches.

    Pro Tip 3: Let the Pie Cool Completely

    Allow the pie to cool completely before cutting — at least 2 hours at room temperature, then refrigerate. When the pie comes out of the oven it is still slowly cooking. Cut into it too soon and the moisture escapes, the filling dries out, or worse — it spills out unset. Best served cold with a generous dollop of whipped cream.

    Love pumpkin season baking? Try our Pumpkin Chocolate Chip Cake with Biscoff Frosting for a showstopping holiday cake, or the Pumpkin Chocolate Streusel Loaf for a cozy weekend bake. For a beautiful autumn tart, our Apple Tart with Cardamom Crust and Caramel Drizzle is always a seasonal favourite.

    Frequently Asked Questions

    Can I make this pie a day ahead?

    Yes — in fact this pie is better the next day. Bake the pie and let it cool completely, then cover loosely and refrigerate overnight. The filling firms up further and the flavours deepen. Remove from the fridge 30 minutes before serving. This makes it ideal for Thanksgiving where oven space is precious on the day itself.

    How do I prevent the crust edges from burning?

    If the crust edges are browning too quickly during baking, cover them loosely with strips of aluminium foil or use a pie shield ring. Remove the foil or shield for the last 10–15 minutes of baking so the edges can achieve a deep golden colour. You can also lower the oven temperature by 25°F after the first 15 minutes if your oven runs hot.

    Why did my pumpkin pie crack on top?

    Cracking usually means the pie was overbaked or cooled too quickly. The filling is done when the edges are set but the center still has a slight jiggle (it will firm up as it cools). Remove it from the oven at that stage and let it cool slowly at room temperature before refrigerating. Avoid putting a hot pie directly into the fridge.

    Can I use sweet potato instead of pumpkin?

    Yes! Sweet potato makes an excellent substitute and gives a slightly sweeter, richer flavour. The texture is very similar to pumpkin pie filling. Use the same quantity of sweet potato puree and keep all other ingredients the same. This is a popular variation in the American South and is equally delicious.

    How do I know when the pumpkin pie is done?

    The pie is done when the edges are set and puffed slightly and the center still has a gentle wobble — like Jell-O, not a liquid slosh. It will continue to set as it cools. If the top is cracking or the center looks dry, it has been overbaked. Internal temperature should reach about 175°F (79°C) in the center.

    Can I freeze this pumpkin pie?

    Yes. Let the pie cool completely, then wrap tightly in plastic wrap and aluminium foil and freeze for up to 1 month. Thaw overnight in the refrigerator before serving. The texture remains excellent after freezing. The crust may soften very slightly but a few minutes uncovered at room temperature will help it crisp back up.

    Spiced pumpkin pie with a fluted flaky crust and dried corn on a linen cloth

    Best Spiced Pumpkin Pie with Flakey Crust

    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 35 minutes
    Total Time 50 minutes
    Servings: 8 people
    Course: Dessert
    Cuisine: American
    Calories: 320
    Ingredients Method Notes

    Ingredients
      

    • 2 cups pumpkin puree homemade or canned
    • 1 (14oz) condensed milk
    • 2 large eggs room temperature
    • 1 tsp ground cinnamon
    • ½ tsp ground ginger
    • ¼ tsp ground clove
    • ½ tsp ground nutmeg
    • ½ tsp salt
    • 1 unbaked pie crust

    Method
     

    1. Preheat the oven to 425°F (220°C)
    2. In a food processor, add the pumpkin puree, condensed milk, eggs, cinnamon, ginger, clove, nutmeg, and salt until smooth. Pour into the unbaked pie crust.
    3. Bake in the preheated oven for 15 minutes.
    4. Dial the temperature down to 350°F and continue to bake for 35-40 minutes. Watch the edge of the crust. When it is golden brown or until a knife inserted into the centre of the pie comes out clean.
    5. Allow the pie to cool completely before serving. About 2 hours.

    Notes

     
    Top with a generous dollop of whipped cream. I like pumpkin pie to be well chilled, so I make pies a day ahead of time and keep them in the refrigerator overnight with a film on top. However, it’s perfectly acceptable to serve room temperature pie too – just be sure to pop the leftovers in the fridge. 

  • Oatmeal Chai Breakfast Cookies

    Oatmeal Chai Breakfast Cookies

    What if a breakfast cookie could taste like a warm chai latte, come packed with chewy rolled oats, and be ready in 30 minutes? These Oatmeal Chai Breakfast Cookies do exactly that — chewy rolled oats, warming spices, and sweet-tart dried cranberries in every bite. They are the fall treat your family will ask for twice a month.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    oatmeal chai cookies on a cooling rack

    The Chai-Spiced Magic

    Chai spices have long been associated with autumn, with their rich, warming flavours that seem tailor-made for this season. Cinnamon, cardamom, ginger, and cloves come together in a harmonious blend that captures the essence of fall. When these spices are incorporated into the oatmeal chai cookie recipe, the result is pure magic.

    oatmeal chai cookies spice mix

    Ingredients

    Key Ingredients

    Rolled Oats

    Rolled oats lend a delightful chewiness and a hearty texture to these cookies.

    • Why they matter: Oats provide structure, fiber, and that signature chewy bite that makes these cookies satisfying as a breakfast or snack.

    We love using Bob’s Red Mill Oat Flour for a gluten-free variation, or classic rolled oats for full texture.

    Chai Spice Blend

    Cinnamon, cardamom, ginger, and cloves are the star of the show. They provide the unmistakable chai flavour that makes these cookies perfect for autumn.

    • Why they matter: Chai spices are warming and create the aroma that fills your kitchen and your heart.

    Grab a quality pre-made Chai Spice Blend if you want to skip making your own.

    Coconut Sugar or Brown Sugar

    Adds depth of flavour and helps keep the cookies moist and tender.

    • Why it matters: It contributes a subtle caramel-molasses note that plays beautifully with the spices.

    Try Coconut Sugar for a more natural sweetener option.

    Dried Cranberries

    The chewy and slightly tart dried cranberries complement the spiced chai flavors beautifully and add a pop of colour.

    • Why they matter: They balance the warm sweetness of the spices with a fruity brightness that keeps every bite interesting.

    Alternative Ways to Enjoy Your Oatmeal Chai Breakfast Cookies

    We love these oatmeal chai cookies not just because they taste great, but because they are very versatile! Here are some ways we eat them.

    1. Crumble on top of porridge

    oatmeal chai cookie crumbled on porridge

    Add a crumbled cookie with some bee pollen, brown sugar, and blueberries on top of a matcha porridge for a cozy morning bowl.

    2. Great side snack to pack for school

    Sometimes I run out of ideas on what to bring for the kids’ lunchbox. I avoid processed food and anything with plastic wrap. These cookies are my favourite thing to pack for the kids. They keep them full and happy. There is a reason why I make them at least twice a month!

    oatmeal chai cookies packed for school

    3. Decorate them for any event

    These cookies are a lot of fun to decorate. Chai flavour is great for fall, and they are even better for Halloween decoration. Because the texture is bumpy, we love making funny scary faces on them!

    4. Add mix-ins

    Toss in mix-ins like chopped nuts, seeds, or dried fruits. They add texture and flavour.

    oatmeal chai cookies batch

    Frequently Asked Questions

    Can I make these oatmeal chai cookies gluten-free?

    Yes. Swap the all-purpose flour for a 1:1 gluten-free flour blend and use certified gluten-free rolled oats. The texture will be slightly more crumbly but still delicious.

    How do I store oatmeal chai breakfast cookies?

    Store in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months — just thaw at room temperature for 20 minutes.

    Can I substitute the dried cranberries?

    Absolutely. Dried blueberries, raisins, chopped dried apricots, or even chocolate chips all work wonderfully. Use whatever dried fruit you love or have on hand.

    Do I need a stand mixer?

    No. A hand mixer or even a wooden spoon works fine. A KitchenAid Stand Mixer makes the process faster and easier, especially when creaming the butter and sugar, but it is not required.

    Why are my cookies spreading too much?

    Butter that is too soft or too warm is the most common culprit. Make sure your butter is at room temperature — soft but not melted. You can also chill the shaped dough balls for 15 minutes before baking to reduce spreading.

    Can I make the chai spice mix ahead of time?

    Yes, and we recommend it. Mix a double or triple batch and store it in a sealed jar. It keeps well for 6 months and works great in lattes, oatmeal, and pancakes too.

    oatmeal chai breakfast cookies

    Oatmeal Chai Breakfast Cookies

    These delightful treats are not only a delicious taste of fall but also a perfect way to bring the family together during this cozy time of year. Cinnamon, cardamom, ginger, and cloves come together in a harmonious blend of oatmeal and cranberries that captures the essence of fall.
    Print Recipe
    Pin Recipe
    Prep Time:15 minutes
    Cook Time:15 minutes
    Course: Cookie
    Keyword: chai, cookies, halloween breakfast, oatmeal

    Ingredients

    Chai Spice

    • 3 tbsp ground cinnamon
    • 1 tbsp ground cardamom
    • 1 tbsp ground ginger
    • ½ tbsp ground allspice
    • ½ tbsp ground clove
    • ½ tbsp ground nutmeg

    Oatmeal Chai Cookies

    • ½ cup butter room temperature
    • ½ cup brown sugar
    • ½ cup granulated sugar
    • 1 large egg room temperature
    • ½ tsp vanilla extract
    • ½ tsp baking soda
    • ½ tsp salt
    • 3 tsp chai spice (see 'Chai Spice' Recipe above)
    • ¾ cup all-purpose flour
    • 1½ cups rolled oats
    • 1 cup dried berries (ex: cranberry, blueberries, strawberries, etc)

    Instructions

    Chai Spice

    • In a bowl, combine all the ingredients together. Whisk it very well. Store it in a tight plastic container and label the container.

    Oatmeal Chai Cookies

    • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
    • In a large mixing bowl or in a stand mixer, place the butter inside. Cream until the colour is more light, and texture is fluffy.
    • Add the brown sugar and granulated sugar. Combine at medium-high speed for 1 minute. Add the egg and vanilla, and mix well.
    • In another bowl, add all your dry ingredients together: baking soda, salt, chai spice, flour, and oats.
    • Combine the dry ingredients with your wet by adding the dry into the wet ingredients. Start the speed slowly so the flour does not come out of the bowl. Once everything looks moist, speed it up to medium speed, and mix for 1-2 minutes. Fold in the berries.
    • Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
    • Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are golden brown and the centers are set.
    • Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

    Love these chai cookies? Try our Homemade Vanilla Extract to make the most flavourful batch possible, or check out our Birthday Rainbow Sugar Cookies for another festive bake the whole family will love.

  • Succulent Sunday Pot Roast

    Succulent Sunday Pot Roast

    The most succulent pot roast you can make on a Sunday — hassle-free, inexpensive, and packed with deep beefy flavour. Slow-roasted at 300°F with a garlic red-wine braise, then finished with a rich drippings gravy that will go on everything at your table.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    succulent Sunday pot roast on a platter

    Using the most affordable cut, pot roast can still deliver super juicy, fork-tender results — as long as you know how to cook it.

    Economically, being smart about money is essential. This beefy pot roast is the perfect Sunday dinner for your family because, for the price per pound, it is a bargain. Top sirloin roast costs far more, yet with the right technique we get a similar depth of flavour at a fraction of the cost.

    raw beef roast ready to marinate

    Fancy Recession Dinner

    When fall arrives, a few recipes always make me giddy — and this succulent pot roast is one of them. There is a reason why pot roast shows up as the Sunday dinner to make for families across every food publication. This inexpensive cut has a strong beefy taste and follows a beautiful “set it and forget it” method of cooking.

    My family absolutely adores this recipe. I make it for rare and special moments: the night before the kids go back to school in September, for someone’s birthday, for any celebratory occasion that deserves a slow-cooked love letter at the dinner table.

    Pot Roast Gravy

    An easy gravy made from the drippings of the pot roast. Every drop of juice from the roast is packed with concentrated beefy flavour, and we are using every bit of it. It is thick, glossy, and delicious, and I guarantee you will put it on everything.

    pot roast gravy in pan

    Why Make This Recipe

    • “Set it and forget it” recipe: A simple and effortless recipe that requires very little of your time. Just marinate the beef, let it sit, and cook it in the oven.
    • Tastes amazing: Get a great beefy taste for a fraction of the cost of premium cuts.
    • Inexpensive cut: Compared to other cuts of beef, pot roast is the most affordable. Great for both your wallet and your table.
    • Amazing Gravy: The beefy juice this roast produces is incredible, and we are not letting a drop go to waste.

    pot roast before oven

    Which Cut of Beef Do I Use?

    I prefer the round eye roast cut. It is affordable and delicious when cooked the right way. The round eye has a strong beefy flavour and is inexpensive because it tends to be chewier compared to other cuts — slow roasting at low heat solves that completely.

    Ingredients

    Key Ingredients

    Beef Chuck or Round Eye Roast

    The beef chunk roast or round eye cut is known to be inexpensive mainly because the meat is tougher. Do not let the price fool you — it has one of the best flavours when slow-roasted.

    • Why it matters: Tough cuts have more collagen and connective tissue. When cooked low and slow, that collagen breaks down into gelatin, giving you incredibly moist, fork-tender meat and a rich, silky braising liquid for the gravy.

    For this recipe, we use 1.5 kg — perfect for a family of 5-6 with leftovers. Leftover pot roast makes incredible sandwich fillings, beef stew, or a topping for mac and cheese.

    Nopales (Cactus Paddle)

    Because I live in Mexico, nopales are a regular green I can always find. Green beans are an excellent substitute.

    • Why they matter: Roasting the greens alongside the beef adds colour contrast, fibre, and a subtle earthy flavour that complements the rich meat. Other substitutes: cauliflower, broccoli, or cabbage.

    Carrots

    I love adding carrots to my pot roast because they give it that subtle sweetness that is missing in a fully savoury meal.

    • Why they matter: Carrots caramelize slightly during the long braise, adding a natural sweetness that balances the deep savoury beef flavours.

    Montreal Steak Seasoning

    To marinate the beef, I use a good Dutch oven and the Costco-brand Montreal Steak Seasoning. It is one of my favourite beef seasonings. I use it for roasts, burger patties, and even mac and cheese.

    • Why it matters: Montreal seasoning is a bold blend of coarse pepper, garlic, coriander, and dill that creates a flavourful crust when seared. That crust seals in juices and adds complexity to the gravy.

    pot roast ingredients

    No-Fail Professional Tips

    Pro Tip 1 — Marinate at Least 2 Hours or Overnight

    Because we are using a larger cut, it needs to be marinated for a longer period. A longer marinate guarantees the flavour will penetrate into the meat. I like to marinate the meat at night and use it the next day. Rubbing the marinade only requires 5-10 minutes of your time.

    Pro Tip 2 — Low Oven Temperature: 300 degrees F

    Keeping a steady low temperature is essential for a perfect pot roast. I always have an oven thermometer on hand to track the actual temperature inside. Slow and low heat is your friend here — it breaks down the tough connective tissue without drying out the meat.

    pot roast in cast iron skillet

    Pro Tip 3 — Use a Cast Iron Skillet or Dutch Oven

    I use a Lodge 5qt Dutch Oven for this recipe. Cast iron gives even heat distribution to brown the pot roast properly, and it goes straight from stovetop to oven. Make sure your vessel is oven-proof safe.

    Pro Tip 4 — Let It Rest 30 Minutes Before Serving

    I learned this from a Gordon Ramsay Holiday special. For any meat roasted in the oven, let it rest outside for at least 30 minutes before cutting. When you cut immediately, the moisture escapes as steam, leaving a drier slice. Let it rest and every cut will be succulent and juicy.

    sliced pot roast with vegetables

    Frequently Asked Questions

    How long do I cook pot roast in the oven?

    3 hours total at 300°F. The first 2 hours are covered with tin foil or a lid to trap steam. The last hour is uncovered, which helps develop a deeper colour on the meat. The roast is done when it reaches an internal temperature of 202°F and shreds easily with a fork.

    Can I make this without red wine?

    Yes. You can substitute the red wine with beef broth, grape juice, or pomegranate juice. The red wine adds depth and slight acidity that helps tenderize the meat, but broth works beautifully as a substitute.

    What if I do not have a cast iron skillet?

    Any heavy, oven-proof pan or Dutch oven will work. The most important thing is that the vessel can go from stovetop (for searing) to oven (for slow roasting) without issues. Avoid non-stick pans for high-heat searing.

    How do I prevent the pot roast from drying out?

    Three things prevent a dry pot roast: (1) marinating overnight to season deep into the meat, (2) cooking covered for the first 2 hours to keep moisture in, and (3) letting the meat rest for 30 minutes after cooking before slicing.

    What can I do with leftover pot roast?

    Leftover pot roast is a gift. Use it for beef sandwiches, beef tacos, beef stew, or as a topping for baked potatoes or mac and cheese. The cold leftover meat re-heats beautifully with a spoonful of the leftover gravy.

    Can I make the gravy ahead of time?

    The gravy uses the pot roast drippings, so it must be made after the roast is done. However, you can make extra gravy and refrigerate it for up to 3 days. It reheats perfectly over low heat with a splash of water or broth to loosen it.

    succulent Sunday pot roast

    Succulent Sunday Pot Roast

    The most succulent pot roast beef you can make that is hassle free and tastes amazing! We also have the best tasting gravy to go along with this pot roast!
    Print Recipe
    Pin Recipe
    Prep Time:30 mins
    Cook Time:3 hrs
    Course: Main Course
    Cuisine: American
    Keyword: pot roast
    Servings: 6 people

    Equipment

    • 1 cast iron skillet
    • tin foil
    • 1 dutch oven optional

    Ingredients

    Pot Roast Marinade

    • 1.5 kg beef chunk roast or any beef roast you choose
    • 3 tbsp canola oil
    • 2 tbsp Montreal Steak Seasoning
    • 2 tsp sea salt
    • black pepper optional

    Skillet Greens

    • 2 tbsp butter
    • 1 medium white onion sliced
    • 5 nopales or cactus paddle ½kg green beans as substitute
    • 3 large carrots roughly chopped
    • 2 cloves garlic crushed
    • 2 cups red wine

    Pot Roast Gravy

    • 1 tbsp butter
    • 2 cloves garlic grated
    • 2 tbsp flour
    • juice of pot roast
    • 1 tsp sea salt

    Instructions

    Pot Roast Marinade

    • Wash your pot roast with cold tap water. Pat dry with paper towel.
    • Combine the oil, seasoning, salt, and pepper (optional) in a bowl. Using your hands, rub vigorously the seasoning all around the pot roast. Wrap the roast up with plastic and let it sit in the fridge for 2 hours or preferably, overnight.

    Pot Roast

    • Preheat oven to 300°F.
    • Using your cast iron skillet, heat it on high. Alternatively, you can use a Dutch Oven. Add the butter until fully melted and sear the roast until brown, 3-4 minutes each side. Take the pot roast out and set it aside.
    • On medium-high heat, saute the onion for 2 minutes. Add the sliced nopales (or green beans) with the carrots for 5 minutes. Lastly add the crushed garlic and cook for 1 minute.
    • Place the pot roast on top of the vegetables and add the red wine. Add enough tin foil to cover the top of the skillet. If you are using a Dutch Oven, just put the lid on top.
    • Put the pot roast in the oven for 2 hours covered.
    • For the remaining last 1 hour, remove the tin foil or lid. To know it is done, the meat needs to reach an internal temperature of 202°F and/or shreds easily with a fork.
    • After 3 hours, let the pot roast sit on the counter for 30 minutes. Meanwhile, take the juice out of the pan with the garlic cloves. Using a fork, mash the garlic clove in its juice and set it aside.

    Pot Roast Gravy

    • In a pan, heat on medium-high and melt the butter. Add in the minced garlic and saute for 2 minutes. Add the flour and continuously move it around with a whisk. Do not walk away. Move the flour until it is fragrant and has a slight brown colour. Quickly pour the pot roast juice into the pan and whisk vigorously until the flour is well blended with no lumps. Salt the gravy. Cook on the stovetop for 10 minutes on medium-low heat.

    Assemble the Pot Roast

    • On a large plate, carefully place the pot roast in the center. Mix the vegetables well with tongs (add a little more salt if desired), and place the vegetables around the roast beef. Serve the gravy on top or on the side. Serve warm.

    If you love this hearty Sunday dinner, try our Instant Pot Taiwanese Beef Noodle Soup for another beef recipe that delivers serious depth of flavour. Or warm up with our Easy Instant Pot Chili on a cold weeknight.

  • Chewy Honey Maple Glazed Cookies

    Chewy Honey Maple Glazed Cookies

    Crispy on the outside, chewy in the center, and finished with a buttery maple glaze that you will want to drizzle on everything — these Honey Maple Glazed Cookies are dangerously good. One batch and you will understand why they keep disappearing from the counter before I even get a photo.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Honey maple glazed cookies cooling on a black wire rack

    Are you getting tired of the same cookie recipe and want to try something new? These easy and delicious cookies come together with straightforward instructions. Bonus? They are so tasty and really hard to mess up!

    Made with honey, powdered sugar, and cinnamon — with a simple maple glaze on top for that extra layer of indulgence. Christmas is around the corner and it is always a great time to try something new. The taste of these cookies is very warm and inviting — just like the Holiday season!

    A friend of mine tried it for the first time and the first thing he said was “yum!” The second thing he said was, “It tastes like Christmas.” There you have it. The comment didn’t come from me but from others!

    Close-up of chewy cookies drizzled with honey maple glaze

    The idea of putting honey and maple together has been in the back of my head for months. I miss the taste of real maple syrup from Canada and this year I have cravings to put maple syrup in everything!

    Watch Out for Thieves in the House

    I’ve made these cookies about 5 times because I never managed to take proper photos of them due to the high level of crime in my house. Thieves oddly only show up when I am baking. I make them, and HALF the batch went missing! My husband says this criminal needs to get caught, as small pieces of cookie crumbs fall from his beard.

    Whether it’s a “thief” in the family or visitors in the house, these cookies never stay out too long before they get snatched up. From making these delicious honey maple cookies, I understand why most cookie jars are not transparent!

    Stacks of honey cookies with a honey dipper and cinnamon sticks

    Why You Should Try This Recipe

    • Delicious — made with honey, powdered sugar, and cinnamon. We also drizzle a maple glaze on top because there’s no such thing as over-the-top cookies these days.
    • Easy — with a stand mixer, this cookie comes together so easily. It doesn’t stick to the bowl, so clean-up is a breeze.
    • A holiday treat — this cookie’s taste will always remind you of Christmas and is the best holiday treat for friends and family.
    • Wholesome — homemade cookies made with real ingredients beat anything store-bought, always.
    • Make It Ahead — put the dough in the fridge overnight, and when you’re ready the next day just pinch a ball and put it in the oven.

    Two stacks of chewy honey cookies next to a cinnamon stick and a bowl of honey

    Ingredients

    Every ingredient in this cookie has a job. Here is what you need to know before you start.

    Honey

    Since we are baking the cookies, leave your expensive raw honey to the side. Regular pasteurized varietal honey is perfect for this recipe.

    • Why it matters: Honey adds both sweetness and moisture, which is what gives these cookies their signature chewy interior. It also creates a subtle caramelization during baking that plain sugar cannot replicate.

    Maple Syrup

    To make the maple glaze, we use pure maple syrup, butter, and powdered sugar.

    • Why it matters: The maple glaze is what makes this cookie unforgettable. Pure maple syrup has a complex, woodsy sweetness that artificial maple flavoring cannot mimic. It melts into the warm cookie surface and creates a glossy, sticky finish that is absolutely irresistible.

    Cinnamon, Ginger, and Clove

    The combination of cinnamon, ginger, and clove is my classic autumn spice trio.

    • Why it matters: These three spices together create a warm, layered depth that makes these cookies taste like Christmas morning. Each spice plays a role — cinnamon for warmth, ginger for brightness, clove for intensity. Together they are perfectly balanced.

    Powdered Sugar (Confectioners Sugar)

    Powdered sugar makes the cookie easy to roll and contributes to the melt-in-your-mouth texture.

    • Why it matters: The fine texture of powdered sugar dissolves more evenly into the fat than granulated sugar. This creates a tender crumb and a slightly crisp exterior — the exact combination that makes this cookie so addictive. Do not swap for granulated sugar.

    Butter

    Use good quality unsalted butter, room temperature, for both the cookie and the glaze.

    • Why it matters: Butter is the primary fat in this recipe and carries all the fat-soluble flavours from the spices and honey. High-quality butter with a higher fat content will give you a richer, more flavorful cookie. Avoid margarine or butter-flavored spreads.

    Unglazed honey cookies on a rack with a bowl of honey and cinnamon sticks

    Professional Tips

    Pro Tip #1 — Use a Stand Mixer

    A stand mixer is a good option for combining everything. However, if you don’t have one, a hand-held mixer works fine.

    Pro Tip #2 — Maple Syrup

    Either real or artificial maple syrup works with this recipe. Not everyone has access to real maple syrup, and I believe we should never break the bank to get access to delicious food.

    Pro Tip #3 — Browning the Butter

    Try not to overcook or burn the butter when browning it. Once you see brown spots in the butter and smell something nutty in the air, that’s your signal to stop and move to the next step.

    Honey dripping from a dipper onto a stack of chewy cookies

    These cookies pair wonderfully with a scoop of Easy Blueberry Ice Cream or alongside our Cherry Syrup Recipe — drizzle a spoonful of cherry syrup over a warm cookie for an indulgent twist.

    Frequently Asked Questions

    Can I make these cookies without a stand mixer?

    Yes. A hand-held electric mixer works just as well. If you go fully manual with a wooden spoon, the dough will come together but may take more effort — make sure your butter is truly at room temperature before starting.

    Can I freeze the cookie dough?

    Yes, and it freezes beautifully. Shape the dough into balls, freeze them on a baking sheet until firm, then transfer to a zip-lock bag. Bake directly from frozen — just add 2-3 extra minutes to the bake time. No need to thaw.

    Why do I need to refrigerate the dough?

    Chilling the dough firms the butter and hydrates the flour, which produces a thicker cookie that spreads less during baking. If you skip this step, your cookies may spread too thin and turn crispy rather than chewy.

    Can I substitute the honey for something else?

    Agave nectar works as a 1:1 substitute. Maple syrup also works but will create a more pronounced maple flavour throughout the cookie — delicious, just different. Avoid corn syrup as it lacks the complexity that makes these cookies special.

    How do I store these cookies?

    Store cooled cookies in an airtight container at room temperature for up to 5 days. The maple glaze hardens as it sets, so the cookies won’t stick together. For longer storage, freeze ungalzed cookies for up to 3 months and glaze after thawing.

    My cookies spread too thin — what happened?

    The most common cause is butter that is too warm or dough that was not chilled long enough. Make sure the dough spends at least 1 hour in the fridge (overnight is even better). Also, press each ball only lightly in the center — don’t flatten them completely.

    Honey maple glazed cookies cooling on a black wire rack

    Chewy Honey Maple Glazed Cookies

    Easy and delicious honey cookie made with honey, powdered sugar, and cinnamon. Served with a maple glaze on top! Guarantee every bite will be crispy and chewy all at the same time!
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 10 minutes
    Chill 1 hour 15 minutes
    Total Time 1 hour 40 minutes
    Course: Dessert
    Calories: 115
    Ingredients Equipment Method

    Ingredients
      

    • 1 ½ stick butter room temperature
    • 1 cup powdered sugar
    • 1 large egg
    • ¼ cup honey
    • 2 cups all purpose flour
    • 2 tsp baking soda
    • 1 tsp cinnamon
    • ½ tsp ginger
    • ½ tsp clove
    • ¼ salt

    Equipment

    • stand mixer

    Method
     

    1. In a stand mixer, attach the flat beater to machine. Cream the butter until it is light and pale colour. 3 minutes.
    2. Add the sugar to the butter and cream together. 5 minutes.
      Add the egg to the mixture and combine until smooth.
    3. Now add the honey and combine everything together until it is smooth and velvet-like texture. 3 minutes.
    4. Meanwhile, combine all the dry ingredients together (flour, baking soda, cinnamon, ginger, clove, and salt. Combine everything well and set aside.
    5. Slowly add the dry ingredients to the mixer. After half the dry ingredients are in, stop the machine and scrape down the sides of the mixing bowl. Mix well. Continue with the last half, and again, scrape down the side of the machine.
    6. Once everything is well combined (about 5 minutes), take the dough and wrap it in plastic. Refrigerate for 1 hour or overnight.
    7. Pinch a small ball (the size of a golf ball), and place it in the cookie sheet. Press lightly in the center. Refrigerate for 15 minutes.
    8. Preheat oven to 190°C/375°F.
    9. Bake the cookie for 10 minutes and allow the cookie to cool on a rack.

  • Thanksgiving Roasted Lemon Garlic Chicken

    Thanksgiving Roasted Lemon Garlic Chicken

    Every Thanksgiving the debate starts the same way — turkey or chicken? Here is the honest truth: this Thanksgiving roasted lemon garlic chicken is easier to prepare, cheaper, more forgiving to cook, and equally impressive on the table. The moment it comes out of the oven with its crispy golden skin and the smell of lemon, rosemary, and garlic filling the house, the debate is over.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    thanksgiving chicken

    I know making turkey for Thanksgiving is the classic approach. My Best Thanksgiving Turkey with Bacon Strips has been a family favourite for over 10 years and it is genuinely hard to compete with. But if you want to switch things up, or your dinner group prefers chicken, this is the recipe you want.

    We make this chicken at least twice a month during fall and winter. The juice is so flavourful we put it on everything — rice, mashed potatoes, even salads. For another great roasted option, see our One Pot Lemon Garlic Chicken.

    thanksgiving chicken breast

    Why You Should Make This Recipe

    • Easy set-it-and-bake-it recipe — Marinate for an hour, put it in the oven, walk away. That is genuinely all there is to it.
    • Cheaper than a turkey — Chicken prices are still manageable. If you are looking for a budget-friendly Thanksgiving, this is it.
    • Fantastic taste — Lemon, garlic, and rosemary roasting together is one of the great smells of fall. The flavour is equally unforgettable.
    • The wow factor — A properly decorated roast chicken on the center of the table has impressive presence. Nobody feels short-changed.
    • Delicious fall sides — We also roast potato, yam, and carrots in the same pan. One dish, full meal.

    thanksgiving chicken gravy

    Why Chicken Over Turkey This Year?

    • Much less prep time — No days of defrosting. No clearing half the fridge. No brining a 20-pound bird.
    • More affordable — Turkey is expensive. Chicken is not. Same wow factor, fraction of the cost.
    • Works in a small oven — Many modern apartments have small electric ovens. A 2kg chicken fits comfortably where a large turkey never would.
    • Consistently juicy — Chicken is far more forgiving than turkey. Dry Thanksgiving turkey is a risk. Dry Thanksgiving chicken is nearly impossible if you follow this recipe.

    thanksgiving chicken seasoning

    Ingredients

    Key Ingredients

    Organic Free-Range Chicken

    • Why it matters: We are roasting the whole bird, skin and all, so the quality of the chicken matters here. An organic free-range chicken has better flavour and a more forgiving texture when roasted. I typically use a 2kg bird which feeds a family of five comfortably. Use a proper roasting pan with a roasting rack so the chicken roasts evenly above the vegetables.

    Lemon

    • Why it matters: Meyer lemon or eureka lemon both work beautifully. The lemon does two jobs — it goes into the marinade brush and gets squeezed over the bird right before roasting. Roll the lemon hard on the counter first to burst the juice inside and make squeezing easier. The leftover half goes into the cavity.

    Fresh Rosemary

    • Why it matters: Rosemary has a strong, earthy, pine-like scent that defines the fall and winter vibe of this recipe. Finely chopped into the garlic oil marinade, plus two whole sprigs inside the cavity — it adds layers of subtle flavour throughout the entire bird.

    Meat Thermometer

    • Why it matters: The difference between juicy chicken and dry chicken is often just a few degrees. Use an instant-read meat thermometer to check that the thigh reaches 165°F before pulling from the oven. The juice should run clear when pierced.

    how to cook a whole chicken like a turkey

    Professional Tips

    Pro Tip #1 – Marinate for at Least 1 Hour

    For the salt and seasoning to fully penetrate the skin, the chicken needs at least one hour of marinating. Overnight is even better. Do not wrap it in plastic — leave it uncovered in the fridge so the air dries out the skin slightly. That is what gives you the crispy skin when it comes out of the oven.

    thanksgiving chicken thighs

    Pro Tip #2 – Use a Meat Thermometer

    An instant-read meat thermometer takes the guesswork out of roasting chicken. You are looking for an internal temperature of 165°F at the thickest part of the thigh. Roast at 375°F. Do not rely only on visual cues — the thermometer is the definitive answer.

    Pro Tip #3 – Let the Chicken Rest 30 Minutes Before Carving

    Gordon Ramsay’s Holiday special taught me this one. Any large roasted meat needs to rest outside the oven for at least 30 minutes before cutting. If you cut into it immediately, the moisture escapes and vents out, leaving drier meat. Let it rest and every slice will be succulent and juicy.

    roast chicken

    Frequently Asked Questions

    What temperature do I roast the chicken at?

    Roast at 375°F (190°C) for 1 hour and 15 minutes for a 2kg chicken. The chicken is done when the skin is crispy and golden brown and an instant-read thermometer inserted into the thigh reads 165°F.

    How long should I marinate the chicken?

    At minimum, 1 hour. Overnight is ideal. The longer the marinade sits, the more the lemon, garlic, and rosemary flavour penetrates into the meat. Leave it uncovered in the fridge overnight for the crispiest skin.

    Can I use a different chicken size?

    Yes. A smaller 1.5kg chicken will be done in about 55 to 60 minutes. A larger 2.5kg bird may need up to 90 minutes. Always use a meat thermometer rather than relying on time alone.

    What vegetables can I roast alongside the chicken?

    Potatoes, yam, and carrots are classic fall choices and they go in the same pan under the chicken rack. The juices drip down and baste the vegetables. You can also add parsnips, turnips, or fennel.

    How do I get crispy skin?

    Three things: dry the skin thoroughly with paper towel after washing, leave the marinated chicken uncovered in the fridge so the surface dries out, and roast on a rack so hot air circulates under the bird. Do not cover it with foil.

    Can I make this recipe ahead of time?

    Yes. Marinate the chicken the night before. The vegetables can be prepped and tossed in oil the morning of. When ready to cook, bring the chicken to room temperature for 30 minutes before roasting for more even cooking.

    Roasted lemon garlic chicken on a platter with tomatoes, squash and lemon

    Thanksgiving Roasted Lemon Garlic Chicken

    This Roasted Lemon Garlic Chicken has hints of lemon, garlic, and rosemary and is perfectly roasted with juicy tender meat inside. Print Recipe Pin RecipePrep Time:30 minsCook Time:1 hr 15 minsCourse: Main CourseCuisine: AmericanKeyword: roasted lemon garlic chickenServings: 5 people

    Equipment

    • roasting pan or large cooking sheet with rack

    Ingredients

    Lemon Garlic Chicken Marinade

    • 1 2kg whole organic free-range chicken
    • 2 cloves garlic grated
    • 1 sprig of rosemary finely chopped
    • 2½ tbsp canola oil
    • 1 tbsp Bruschetta Seasoning
    • 1 tbsp lemon pepper seasoning
    • ½ lemon

    Vegetables

    • 2 medium potato
    • 1 large yam
    • 3 large carrots
    • 2 tsp paprika
    • 2 tbsp canola oil

    Cavity Stuffing

    • 2 sprigs of rosemary
    • 2 celery stalks
    • ½ lemon the leftover lemon after juicing the chicken on top

    Instructions

    Chicken Marinade

    • Wash the chicken inside and outside. Pluck any feathers still attached to the skin. Pat dry with paper towel and set aside.
    • Combine the garlic, rosemary, and oil. Add a pinch of salt. Using a brush, brush the bird inside and outside. Make sure you also brush under the skin as well.
    • Combine the bruschetta and lemon pepper seasoning together. Rub the seasoning all over the bird including the wings. Place the chicken in the fridge for 1 hour before roasting, or preferably overnight. You do not need to wrap the chicken in plastic. Let the air of the fridge dry the skin so the chicken comes out with crispier skin.
    • Meanwhile, cut the potato, yam and carrots into small cubes. Toss in a large bowl with paprika, salt, and canola oil.

    Cooking the Chicken

    • Preheat oven to 375°F.
    • Take a roasting pan and place the winter roots at the bottom.
    • Place the chicken on top of the potato, carrot, and yam. Squeeze half a lemon over the top of the chicken (discard any seeds), then put the remaining lemon into the cavity along with the celery and rosemary sprigs.
    • Roast in the oven for 1 hour and 15 minutes. The chicken is done when the skin is crispy and golden brown and the juices run clear when the thigh is pierced.
    • Let the chicken rest for 30 minutes before carving.
  • Delicious Meatless Spicy Peanut Noodle

    Delicious Meatless Spicy Peanut Noodle

    This vegetarian peanut noodle is so easy to make and RIDICULOUSLY delicious. The perfect umami slurp that’s meatless.

    veggie peanut butter noodles

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    My summer is never complete without making this vegetarian spicy peanut noodle with cooling cucumber. Imagine a nutty and tangy peanut noodle pasta served with a refreshing cucumber and sesame oil salad on top. This dish is the epiphany of what life is all about!

    Back a few years ago when I was teaching cooking classes in Mexico, this vegetarian Spicy Peanut Noodle with cooling cucumber recipe was one of my students’ favourite recipes. Till this day I have past students of mine messaging me and telling me this recipe had stuck with them for a long time and they are now feeding their children with the exact same recipe.

    It’s a humble experience knowing I’ve gifted them something that is now being passed down as a family meal. And now I want everyone to have the same experience as all my students once had.

    This recipe is easy and very good for a fast-paced family who are always on the go. It’s also a kid-friendly meal, minus the spice. My kids love this a lot and occasionally request it. If you know a child who loves peanut butter sandwiches and you can’t get them to eat anything else, this is what they need in their life. You will not struggle with time using this recipe!

    peanut noodles

    How Does It Taste?

    It is spicy, tangy, nutty, and thick. You can serve it hot or cold — the options are yours. In the summer I make it with less sauce so it just lightly coats the noodle. I bring it to picnic trips and road trips. Then I top it off with some cold cucumber sesame oil salad.

    In the winter I like it more hot and with more of the sauce to warm around the noodle, almost like a noodle soup. Sometimes I ladle a hot cup of chicken stock into the sauce so it thins out and turns it into a noodle soup. The recipe is super versatile.

    What Noodles Should I Use?

    Original Chinese noodles will do. DragonMall Wu Mu Noodles are a good option. They cook very easily and coat the peanut sauce well. They remind me a lot of how Shandong noodles are made and taste.

    If you don’t have access to these noodles you can make your own! I have my 3 minute homemade ramen noodle recipe here if you’re interested in going the extra mile. Regular spaghetti noodles also work if neither option is available — not the authentic style, but we do what we have to do. You could also try pairing this sauce with a simple noodle base like this spinach pasta for a creative variation.

    peanut noodle recipe

    Why You Will Love This Meatless Recipe

    • Easy Meal – it takes only 30 minutes to make this meal! You make your sauce all in the blender, toss it with some hot noodles, and lay the cucumber sesame oil salad on top.
    • Vegetarian and Vegan – Looking for a meatless meal that’s still delicious and cooling for summer and into fall? This recipe is perfect for something cooling to eat in the summer.
    • Have it hot or cold – yes, you can make it cold for summer days or hot for colder weather. There is no season preference.
    • It’s super tasty – in the sauce there’s soy sauce, garlic, peanut butter, and black vinegar. It has a super umami taste and a slurp of this bad boy is unreal.
    • The best slurp experience – who doesn’t love noodles? You’re going to get the best slurp experience with these noodles because they’re packed with flavour and spiciness you’ll truly enjoy. Then we add the cucumber salad to cool your tongue.

    vegan spicy peanut noodles

    How to Make the Spicy Peanut Noodle Sauce

    The sauce is made purposefully easy because we want to make it hassle free. Here are the simple steps:

    • In your blender add: soy sauce, peanut butter, garlic, ginger, sesame oil, peppers, vinegar, dark soy sauce, and chicken stock.
    • Cook the noodles as instructed. You do not need to rinse the noodles in water. The starch from the cooked noodles will help make the sauce thicker and coat it better.
    • Toss the sauce and noodle together.

    vegan thai peanut noodles

    How to Make the Cucumber Salad

    Easy and delicious cucumber salad. I use it to garnish the top of the noodles. Once you make it make sure to serve it immediately.

    • Wash the cucumbers, and slice off the ends. Using a vegetable peeler, start to slice it lengthwise to get these thin beautiful slices. Put them in a strainer to let the excess water run off.
    • Give them a good pat with a paper towel and soak up any excess water.
    • Toss the cucumber ribbons with sesame oil, salt, and sesame seeds.
    • Garnish on top of the noodles and try to build and fluff it up as high as possible on the noodle.

    To thinly cut the cucumber I am using the Vegetable Spiralizer to cut my cucumber perfectly.

    vegan peanut noodle bowl

    Ingredients

    Your Favourite Chili Oil

    If you have a favourite Asian chilli oil and don’t have much opportunity to use it, this is the time! This meatless peanut noodle goes well with any Asian chilli oil. Slather it in the soup or just add a small spoon on top. Whatever portion is perfect here.

    Peanut Butter

    I like to use smooth peanut butter. Chunky peanut butter is fine too. We are adding everything to the blender so the texture of peanut butter doesn’t matter here. For a sesame-forward variation, try tahini as a substitute — it gives the sauce a slightly nuttier depth.

    Salted Mustard

    This is a must for this dish. Do not skip it. Lots of the unknown umami flavour is from here. Pickled mustard is a bit strange in flavour on its own, but when added to other things like soup, it adds lots of dimensions of flavour!

    cold thai peanut noodles

    Soy Sauce

    To give this sauce the umami flavour, we are adding soy sauce. Uncooked soy sauce has a strong and special umami flavour that’s going to lift this sauce into its glorious taste.

    Ginger

    A small finger-tip size ginger helps round out the flavour of the sauce. We are using fresh ginger, not the dry powder form.

    Garlic

    Adding a couple cloves of garlic makes this sauce very tasty. If two is too much for your taste, just add one.

    Sesame Oil

    The toasty taste of sesame oil tells you right away this is an Asian dish! You have the option to add it in the blender or when you toss the noodle and sauce together.

    Vegetable Stock / Chicken Stock

    I give these two options because we all have different dietary restrictions. I love the taste of vegetable stock whether it is store-bought or homemade — I’d much prefer homemade if you ask me. When it is winter and I need to add more protein or bone-brothy goodness for the kids, I will add my homemade chicken stock. Store-bought chicken stock or chicken powder also works.

    Chinese Black Vinegar

    This is a common ingredient in Chinese cooking. We are adding a little bit of vinegar to get that tangy flavour. Black vinegar is a good option here.

    Cabbage

    To thicken and add texture to the sauce, we are adding some pre-boiled chopped cabbage. A pure liquid sauce to coat the noodles is not enough. To add some elegance and texture, we are adding cabbage and salted mustard.

    thai peanut noodles recipe

    Love noodle dishes? Try our homemade pesto gnocchi for another satisfying pasta night.

    Frequently Asked Questions

    Can I make this peanut noodle gluten-free?

    Yes! Swap regular soy sauce for tamari or a certified gluten-free soy sauce, and use rice noodles instead of wheat noodles. The flavour profile stays the same.

    Can I add protein to this meatless noodle?

    Absolutely. Tofu, edamame, or a soft-boiled egg all work beautifully. For non-vegetarians, shredded rotisserie chicken or sauteed shrimp are great additions.

    How long does the peanut sauce keep?

    Store leftover peanut sauce in a sealed jar in the refrigerator for up to 5 days. It will thicken as it chills — thin it back out with a splash of warm water or vegetable stock before using.

    Can I make this dish ahead of time?

    Make the peanut sauce and cucumber salad up to one day ahead and store them separately. Cook the noodles fresh when ready to serve for the best texture.

    What is Chinese black vinegar and can I substitute it?

    Chinese black vinegar (Chinkiang vinegar) has a deep, malty-sweet tang. The closest substitute is a mix of balsamic vinegar and a splash of rice vinegar. Regular rice vinegar on its own also works but the flavour will be lighter.

    Is this recipe suitable for kids?

    Yes, with adjustments. Simply omit or reduce the chilli oil and peppers for the kids’ portion. The base peanut sauce is kid-friendly and many children love the nutty noodle flavour.

    Spicy peanut noodles topped with cucumber ribbons and chili oil

    Meatless Spicy Peanut Noodle

    This Meatless Spicy Peanut Noodle recipe is a delicious bowl of slurp! Spicy, nutty, and tangy. A favourite among kids and adults. Print Recipe Pin RecipePrep Time:25 minsCook Time:15 minsCourse: Main CourseCuisine: ChineseKeyword: Spicy Meatless Peanut NoodleServings: 5 people

    Ingredients

    Peanut Sauce

    • 3 tbsp smooth peanut butter or tahini
    • ½ cup soy sauce
    • 2 cups vegetable stock
    • 2 garlic clove
    • ¼ inch fresh ginger
    • 1 tbsp chinese black vinegar
    • 500g Dried Asian noodles
    • 2 tbsp minced pickled mustard do not blend with the sauce
    • 1 tsp sesame oil
    • 1 tsp chilli oil

    Cucumber Salad

    • 2 medium size cucumber
    • 1 tsp sesame oil
    • 1 tsp sesame seed
    • ½ tsp sea salt add only when you're ready to serve

    Cabbage Side

    • ¼ small cabbage
    • 1 tsp salt
    • ½ litre water

    Instructions

    To Make Peanut Sauce

    • In a blender add the peanut sauce, soy sauce, vegetable stock, garlic, ginger, and black vinegar. Blend until smooth.

    To Make Cucumber Salad

    • Using the vegetable spiralizer, attach the cucumber and spiralize the cucumber into ribbons. Toss it with some sesame oil. Salt: do not add the salt until you're ready to serve. Salt will quickly turn the cucumber into mush.

    To Make the Cabbage Side

    • Take the food processor and add roughly cut cabbage into the machine. Pulse it a few times and turn it completely "on" to finely chop the cabbage. Add the chopped cabbage to boiling water with salt for 5 minutes. Strain the water and set it aside.

    Assemble the Noodle Soup

    • Meanwhile, cook the asian noodles you like. See package for instructions. Set the noodle aside in the bowl.
    • In a pot, add the peanut sauce and bring it to a boil. Add the minced pickled mustard, and cabbage. Cook for about 5 minutes. Test the soup for saltiness. If you think it's too salty, add some water to dilute it. Alternatively you can add non-salted vegetable broth as well.
    • Ladle the hot soup on to the noodles and add the cucumber salad on top.
    • Garnish with some salt on top of the cucumber salad (if desired), sesame seeds, sesame oil, and chili oil. Serve immediately.