Gingerbread Cake

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This gingerbread cake recipe is easy to make, perfectly moist and fluffy, and made with a delicious blend of molasses and warming spices.

This is one of those recipes where I so wish I could just pop over and serve you a warm slice to try. ♡

Because if you love gingerbread as much as I do this time of year, I’m telling you, this gingerbread cake needs to be part of your life. It’s made with the classic rich mix of molasses and warming spices that we all love in a good batch of gingerbread. And I’m partial to this particular gingerbread cake recipe because it bakes up to be incredibly moist and fluffy. You can either serve it up solo, dust it with some powdered sugar, or go all out and top it with whipped cream or cream cheese frosting — all will be delicious. And of course, cake for breakfast the next morning is always an excellent idea too.

I’ve included a few extra customization ideas below, if you would like to mix in some orange zest, chocolate or bourbon for a slightly different twist on this recipe. But however you make it, you can count on the fact that this cake is going to make your home smell extra cozy and festive this time of year…and taste even better.

Alright, let’s make some gingerbread cake!

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Espresso Chocolate Chip Cookies

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These espresso chocolate chip cookies are made with a soft and chewy espresso-vanilla dough, melty chocolate chips and a sprinkling of flaky sea salt. Basically…heaven.

In all my years of baking, I don’t know if I’ve ever received a more enthusiastic response to a new cookie recipe. My friends and family are absolutely obsessed with these espresso chocolate chip cookies lately! ♡

We made our first batch a few weeks ago as an experimental riff on my tried-and-true classic chocolate chip cookie recipe, swapping in some espresso powder in place of the usual flour. And while an initial taste test of the dough had me a bit nervous that we had overdone it with the extra coffee flavor, the cookies themselves ended up baking to perfectly-balanced mocha perfection.

There’s just the right amount of espresso here to announce that these are decidedly coffee-flavored cookies, without being too subtle or too overblown. And the espresso — as coffee flavor is always faithful to do — brought out an even richer depth of flavor in the semisweet chocolate chips and paired beautifully with the buttery-vanilla flavor of the dough as well. I made sure that the texture of the dough remained perfectly soft and chewy, just the way I like it. And the finishing pinch of flaky sea salt adds the perfect salty crunch to each bite.

My husband has proclaimed these my “cookie of the year” and suggests that we make another batch as often as possible. Friends have made requests for the recipe and polished off plates of these cookies in record time. And I’ve already had to restock my jar of espresso powder to keep up with demand, lol. ♡ So suffice it to say, I think this recipe is a keeper.

Let’s make some espresso cookies together!

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Easy Kettle Corn

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This homemade kettle corn recipe is super-easy to make on the stovetop with 4 simple ingredients.

For over a decade, my friends have known me as the girl who brings nooch popcorn to just about every gathering. But this year, I have officially entered my homemade kettle corn era. ♡

I’m somewhat embarrassed to admit that I actually had no idea how incredibly easy it is to make kettle corn from scratch! Turns out all you need is a saucepan and 4 basic ingredients — popcorn kernels, sugar, salt and oil — and this irresistibly salty-sweet snack can be ready to go in just 10 minutes. Who knew?!

That said, after practicing for the past few months, I’ve found that there are a few subtle but important preferences that can emerge when it comes to the type of oil and sugar you use and the ratios of salt and sugar. I’m personally partial to the neutral flavor and high-heat versatility of refined coconut oil (although unrefined works just as well, with slightly more coconut flavor). And while you can arguably use just about any type of sugar here, I prefer turbinado sugar (a.k.a. “raw” sugar) whose natural molasses flavor is downright heavenly paired with the sea salt. I’ve included my favorite ingredient ratios in the recipe below, along with a handful of simple tips I’ve learned along the way.

So if you’re looking for a fun new party snack to impress your friends, or just a deliciously salty-sweet snack for a cozy night in, grab a saucepan and let’s make some homemade kettle corn together!

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Brown Butter Mashed Potatoes

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These brown butter mashed potatoes are easy to make with a short list of ingredients and swirled with rich and nutty brown butter.

I mean, do we really need any convincing to make this one?! ♡

Deliciously nutty, caramelized, rich brown butter is naturally a match made in heaven when it comes to enhancing creamy mashed potatoes. But when combined with a generous amount of garlic, freshly-grated Parmesan cheese and a sprinkling of fresh chives, these potatoes are simply divine. I’m always tempted to toss in a half dozen other extra add-ins when making mashed potatoes, but I highly recommend exercising some restraint in this case so that the flavor of the brown butter can be front and center here when it comes to flavor. Trust me, you are going to love them!

As always, I recommend making mashed potatoes with a mix of Russets and Yukon Golds, for the optimum mix of starchy and buttery textures. And while I kept things simple for this recipe with plain milk to make them nice and creamy, you’re welcome to add in some extra sour cream or cream cheese if you prefer more of a tang.

Let’s cook up a quick batch of brown butter and take our mashed potatoes to the next level, shall we?

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Brussels Sprouts Arugula Salad with Pomegranate and Parmesan

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This festive Brussels sprouts arugula salad is tossed with pomegranate, Parmesan, avocado, candied pecans and a lemony shallot vinaigrette.

Say hello to my favorite new salad of the season. ♡

I’ve been bringing this festive salad to just about every gathering this season and couldn’t love it more. It’s surprisingly quick and easy to throw together with a gorgeous mix of jeweled pomegranate arils, candied pecans, salty Parm, shredded Brussels, creamy avocado, peppery arugula and my favorite shallot vinaigrette. And the mix of salty and sweet, crunchy and creamy, tangy and peppery flavors here is absolutely delightful! Friends keep asking for the recipe, which is always the best sign!

I’ve gotten in the habit of reaching for a few store-bought shortcuts to speed things up — a bag of pre-shredded Brussels, pre-seeded pomegranate arils, and occasionally store-bought candied nuts — which shave the prep time here down to just 20 minutes. But feel free to make this salad with whatever ingredient swaps and add-ins you love best here. And while it would be a wonderful side dish for the holidays, we’ve also happily made a meal out of this one and find it to be so lovely and filling.

I know you’re going to love it!

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Pumpkin Cornbread

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Surprise favorite recipe of the month. I can’t tell you how much we love this pumpkin cornbread!! ♡

Turns out that the sweet and earthy flavor of pumpkin purée complements the classic flavor and texture of cornbread absolutely beautifully. And when made with a rich and nutty browned butter batter, lightly sweetened with honey, and baked up until perfect light and fluffy, this pumpkin cornbread recipe will likely steal the show at your next dinner. We can’t stop making it here in our kitchen!

You’re welcome to customize yours with any additional mix-ins that you might love, such as nuts, dried fruit, or a handful of cheese. I’ve included notes for how to easily make this recipe gluten-free, if you prefer. And while the cornbread is delicious on its own, I’m going to highly recommend that you make a quick batch of honey butter to serve with it. Because melted into a slice hot out of the oven? Oh my goodness, there’s nothing better.

Let’s make some pumpkin cornbread!

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Honey Butter

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This delicious salted honey butter recipe is quick and easy to make with 3 ingredients.

The spread that makes just about everything better…honey butter! ♡

If you’re not in the habit of whipping up a quick batch of honey butter to add to your meals, it’s time to officially add it to your repertoire. This irresistibly sweet, salty, creamy spread is easy to make in a few minutes with just 3 simple ingredients and can be used in countless yummy ways! And depending on your meal, it’s also easy to customize a batch of honey butter with extra garlic, herbs, citrus, spice…you name it!

You can use honey butter as a spread on toast, biscuits, cornbread, pancakes, waffles, muffins, French toast. Melt and drizzle it on your next batch of popcorn or a sheet of roasted veggies. Add a pat to baked potatoes, corn on the cob, grilled steak or seafood. Use it as a melty dipping sauce for shrimp, crab legs, pretzels or roasted artichoke leaves. There are so many delicious ways to put a batch to use. And I have to say that — for some reason — friends are always so impressed to see a swirly, velvety bowl of honey butter added to the table (even though it’s so simple to make).

So let’s make a quick batch of honey butter together!

Honey Butter Ingredients

Here are a few quick notes about the ingredients you will need to make this homemade honey butter recipe:

• Honey: The type of honey here is completely up to you! I typically just reach for whatever clover or wildflower honey we currently have in our pantry, but you’re welcome to use whatever varieties you love best.
• Butter: I am going to recommend that you use a good-quality butter, if possible, when making honey butter since its flavor will really shine through here. Salted or unsalted is up to you, but see note below about how much additional salt to add for either.
• Fine sea salt: A little extra salt really helps the flavor of the honey and butter to shine through. So if you’re using a stick of unsalted butter, I recommend adding in an extra 1/2 teaspoon fine sea salt. If you’re using salted butter, add an extra 1/4 teaspoon.
• Flaky sea salt: Speaking of salt, I also really love to sprinkle the final batch with some flaky sea salt for added flavor and crunch. Highly recommend!

Honey Butter Variations

The sky is honestly the limit when it comes to ways to customize your batch of honey butter, but here are a few fun add-ins that you can try:

• Add dried spices: Add dried spices, such as black pepper, cinnamon, cardamom, chili powder, ginger, pumpkin pie spice, or smoked paprika.
• Add fresh herbs: Add finely-chopped fresh herbs, such as basil, chives, cilantro, dill, lavender, mint, rosemary, sage, tarragon or thyme.
• Add fresh garlic or ginger: Add grated or minced fresh garlic or fresh ginger.
• Add citrus zest: Add the zest and/or juice of fresh lemon, lime or orange.
• Add heat: Add your favorite heat source, such as cayenne, chili crisp, chipotle chiles in adobo, or fresh chiles (such as jalapeño, serrano or Thai bird chiles).

Ways To Use Honey Butter

Here are some of our favorite ways to use honey butter:

• Spread: Spread honey butter on toast, biscuits, cornbread, pancakes, waffles, muffins, French toast…you name it!
• Drizzle: Melt honey butter to drizzle on popcorn, roasted veggies and more.
• Topping: Add a pat of honey butter to top baked potatoes, grilled meats or seafood, corn on the cob and more.
• Dipping sauce: Use melted honey butter as a dipping sauce for shrimp, crab legs, roasted artichoke leaves, pretzels, fondue and more.

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Honey Butter

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• Author: Ali
• Prep Time: 5 mins
• Cook Time: 0 mins
• Total Time: 5 mins
• Yield: 2/3 cup

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Ingredients

• 1/2 cup unsalted* butter, softened
• 3 tablespoons honey
• 1/2 teaspoon fine sea salt
• optional: flaky sea salt for topping

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Instructions

1. Whip the butter. Add the butter, honey and salt to a small mixing bowl. Use a hand mixer to whip the ingredients together until fluffy. (Or you can opt to just stir them together by hand.)
2. Serve. Serve, sprinkled with flaky sea salt if you’d like, and enjoy! Leftover honey butter can be refrigerated in an airtight container for up to 2 weeks.

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Notes

Unsalted vs. salted butter: If you are using salted butter, just add in 1/4 teaspoon fine sea salt (instead of 1/2 teaspoon).

Let us know if you made this recipe!

Tag @gimmesomeoven on Instagram and hashtag it #gimmesomeoven

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Grandma’s Beef and Noodles

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This Midwestern-style beef and noodles recipe is easy to make with a small list of ingredients and always so flavorful and comforting.

Now that we’re back living in the Midwest again, I’ve found myself revisiting many of the comfort food classics I grew up with here. And when it comes to comfort food, it doesn’t get more nostalgic for me than my grandma’s homemade beef and noodles. ♡

This simple, flavorful, no-frills dish was a staple at her farmhouse for all of our huge family gatherings. And even though I was her picky-eating granddaughter who avoided just about anything with veggies growing up, my grandma always knew that I would be the first one darting back into the kitchen to scoop up seconds and thirds whenever it was beef and noodles day. I absolutely loved her beef and noodles. And now that our toddler is equally as noodle-obsessed as I am, this winter seemed like the perfect time to introduce him to the family tradition.

Sadly, I missed the opportunity to get my grandma’s exact recipe from her before she passed. But after some tinkering around with ingredients over the years, I’ve landed on a recipe that tastes as close to the original that I remember. It’s intentionally very simple — basically just a tender cut of beef browned and simmered with onion, garlic, bay leaf and thyme until ultra-tender, then cooked with egg noodles to saucy, delicious, cozy perfection. You can either slow cook the beef on the stovetop or in a Crock-Pot, or speed things up with an Instant Pot if you’d like. And if you feel like tossing in some extra veggies or greens, you’re more than welcome to add some in too.

So for any of you fellow Midwesterners out there who might also be craving this throw-back dish, or any of you who could just use a cozy bowl of noodles, round up these simple ingredients and let’s make some beef and noodles together.

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Parmesan Creamed Corn

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This Parmesan Creamed Corn recipe is layered with sweet and savory flavors and sprinkled with irresistible crispy toasted garlic breadcrumbs. Quick and easy to make (and prep in advance, if you’d like) too!

Say it with me — no more boring creamed corn! ♡

This Parmesan creamed corn recipe is here to steal the show this holiday season and is guaranteed to have everyone coming back for more. It’s seasoned with a generous amount of garlic and smoked paprika, balanced out with an extra drizzle of honey to bring out the sweetness of the corn. It’s simmered with a creamy broth which is then mixed with lots of umami-rich Parmesan, to make it extra cheesy. It’s topped with zesty, crispy, toasted garlicky breadcrumbs, which add a fantastic bit of extra flavor and crunch to each bite. And finally sprinkled with chopped herbs for freshness.

Even with all of these delicious flavors and textures layered in, this creamed corn recipe is surprisingly quick and easy to make in less than 30 minutes. I intentionally designed this recipe so that it can be 100% made on the stovetop, in case a turkey happens to be taking up most of the oven. You’re also welcome to prep all of the components up to 3 days in advance if you’d like, then heat and assemble right before serving. And if you have loved ones around your table who are gluten-free, simply swap in gf breadcrumbs to make this dish without gluten.

Everyone around the table raves about this cream corn whenever we’ve served it. So if you’re looking for a winning side dish this holiday season — or for any random weeknight of the week — I hope you’ll give it a try!

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Creamy Vegetable Soup

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This creamy vegetable soup recipe is made with your choice of roasted veggies and puréed until perfectly creamy and delicious. Naturally gluten-free, vegan and so cozy!

Our family’s new favorite way to eat our veggies! ♡♡♡

This creamy vegetable soup is so simple that I hesitated to even post it here. (Definitely feels like it’s more of a method than a “recipe.”) But after sharing about it on Instagram a few weeks ago, dozens of you messaged asking about it, so here we are!

I have to be honest — this soup entirely came about as a way to try and get some extra veggies and protein into our toddler, who is currently on strike against the roasted veggies he used to adore. But purée them into a creamy soup with fire-roasted tomatoes, creamy coconut milk (or cream), a can of white beans (for extra protein), zesty seasonings, and serve with crusty bread for dipping?! Let’s just say this one ended up being a winner for all of us around the table, picky toddler included. A delicious success!

We’ve made this soup a handful of times now over the past few weeks and love serving it with our favorite sourdough or seed crackers for dipping, along with a simple green salad and some seasonal fruit on the side. The veggies, beans and seasonings here are also completely customizable, so it’s the perfect occasion to clean out the veggie drawer and make this recipe your own. It’s seriously such a cozy, flavorful, feel-good soup. So round up a pile of veggies and let’s make dinner together!

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