Autumn feels oddly warm this year. It’s almost November, yet I was out in a dress without tights the other day. I’m not complaining — it’s pleasant to enjoy mild winds and clear blue skies — but it does conflict with my craving for cozy autumn comforts like hot chocolate and blankets.

Still, I’m embracing autumn in the kitchen. This Pear and Ginger French Toast Bake is exactly the kind of seasonal baking that feels comforting without being heavy. It combines soft, custardy bread, juicy pears and a gentle warmth from ground ginger, all finished with a crunchy brown sugar top. The result is a fragrant, comforting breakfast or brunch that’s simple to prepare and ideal for serving a group.

I prefer using brioche for French toast because its richness and tender crumb soak up the custard beautifully, but any slightly stale bread will work. If your bread is fresh, cut it into 1-inch cubes and leave them uncovered on a baking tray for about an hour to dry out slightly — this helps the bread absorb the milk-and-egg mixture without becoming soggy.

For convenience, the recipe is designed to be assembled the night before. After pouring the milk, eggs, ginger and sugar over the bread, cover it loosely and refrigerate overnight so the flavors meld and the bread soaks thoroughly. In the morning, top the soaked bread with fresh pears, a little extra ground ginger and brown sugar, then bake until puffed, golden and set in the center. Be warned: it’s tempting to dig in straight from the oven — the irresistible aroma and caramelized top make that difficult to resist.

This make-ahead dish is perfect for a relaxed weekend brunch, holidays, or any morning when you want something special with minimal effort. Serve slices warm with maple syrup, a dusting of icing sugar, or a scoop of ice cream for a decadent treat. Leftovers keep well in the fridge for up to two days and can be enjoyed at room temperature or warmed briefly in the microwave.

Pear and Ginger French Toast Bake

Annie N

Soft, sweet and gently spiced with fresh pears, this French toast bake makes an easy, make-ahead breakfast that’s perfect for sharing.

Prep Time
6 hrs

Cook Time
25 mins

Total Time
6 hrs 25 mins

Servings
8

Ingredients

• 1 400g (14oz) loaf of brioche, slightly stale and cut into 1 inch cubes
• 2 large pears, cored and cut into small chunks
• 2 cups (480ml) full fat milk
• 1/2 tsp ground ginger
• 1/4 cup (50g) light brown sugar
• 4 large eggs
• 1/4 tsp vanilla extract
• 2 additional large pears, for the topping
• Extra ground ginger and brown sugar to sprinkle on top

Instructions

1. Spray an 8×8 inch (20×20 cm) square pan with cooking spray and sprinkle the bottom with some of the pear chunks.
2. Arrange the bread cubes in an even layer over the pears so the bottom of the pan is completely covered.
3. In a large jug combine the milk, ground ginger, brown sugar, eggs and vanilla extract. Beat with a fork until smooth and free of lumps.
4. Pour the egg mixture evenly over the bread cubes, cover loosely with clingfilm and refrigerate overnight to allow the bread to soak up the custard.
5. The next morning preheat the oven to 180°C (350°F). Core and chop the remaining pears and sprinkle them over the top of the soaked bread. Finish with a few pinches of ground ginger and a sprinkling of brown sugar to create a caramelized, crunchy topping.
6. Bake for 25–30 minutes until the bake is risen, golden and set in the center. The pan should wobble as one and there should be no liquid in the middle.
7. Allow to cool for about 20 minutes before slicing. Serve warm with maple syrup, a dusting of icing sugar, or a scoop of ice cream for an indulgent treat.
8. Store any leftovers covered in the fridge for up to two days. Reheat at room temperature or microwave briefly (30 seconds–1 minute) to warm.

The post Pear and Ginger French Toast Casserole: Warm Spiced Brunch Recipe first appeared on Keceh.

Autumn is my favorite time for cozy flavors, and this year I’ve been focused on everything apple — from classic pies to bars and now these apple pie overnight oats. They capture the essence of apple pie in a jar: tart apples, rich maple, and aromatic cinnamon, all softened by almond milk and hearty oats. This five-ingredient vegan breakfast takes minutes to assemble and keeps well for the week.

Why You’ll Love These Apple Pie Overnight Oats

Whether enjoyed cold from the jar or gently warmed, these apple cinnamon overnight oats combine convenience with the cozy flavors of the season. Key benefits:

• Effortless: Mix the ingredients in a jar, refrigerate overnight, and breakfast is ready.
• Budget-friendly: With just five pantry staples, this recipe is affordable and straightforward.
• Make-ahead: Keeps in the refrigerator for several days so you can prep breakfasts in advance.
• Seasonal flavor: Crisp apples, maple, and cinnamon deliver that classic fall taste.

Notes on Ingredients

This recipe relies on five simple components. For the best texture and flavor, follow these ingredient notes:

• Almond milk: Unsweetened, unflavored almond milk works well, but other plant milks are fine.
• Old-fashioned oats: Use rolled (old-fashioned) oats — do not substitute quick oats or steel-cut oats.
• Maple syrup: Provides depth and sweetness; agave or honey (if not strictly vegan) can be used instead.
• Apple: Any firm variety is suitable; slightly tart apples give the best contrast to the sweetener.
• Ground cinnamon: Essential for that apple-pie profile; add extra spice if you prefer.

How to Make Apple Pie Overnight Oats

Making these overnight oats is quick and straightforward:

• Add the ingredients: Combine oats, non-dairy milk, chopped apple, maple syrup, cinnamon, and optional yogurt in a jar.
• Mix: Stir thoroughly so the oats and fruit are evenly distributed.
• Chill: Seal the jar and refrigerate overnight, or for at least 4–6 hours.
• Serve: Eat straight from the jar cold, or warm for 30–45 seconds in the microwave. Top with extra apple, a sprinkle of cinnamon, nuts, or toasted coconut if desired.

Variation & Topping Ideas

Customize these apple cinnamon oats with any of the following additions to vary texture and flavor:

• Other fruit: Pears or peaches make great alternatives or additions to apples.
• Fresh berries: Blueberries, blackberries, or raspberries add color and tang.
• Dried fruit: Dried cranberries, cherries, or apricots pair nicely with cinnamon and apple.
• Nuts: Toasted pecans or walnuts bring a crunchy contrast — sprinkle on top just before serving.
• Toasted coconut: Adds a sweet, buttery note that complements the autumn spices.
• Extra spices: Boost warmth with apple pie spice, pumpkin pie spice, nutmeg, clove, or ginger.
• Different milk: Swap almond milk for oat, soy, or any other plant-based milk.
• Alternative sweeteners: Honey or agave are fine if you prefer a different sweetness profile.

Tips for the Best Apple Cinnamon Overnight Oats

Small adjustments can improve texture and ease:

• Choose firm apples: Because the oats are not cooked, firmer apples hold their shape and texture overnight.
• Cut apples uniformly: Evenly sized pieces ensure consistent tenderness after soaking.
• Use a wide-mouth jar: It’s easier to mix and to eat from a jar with a wider opening.

How Long Do Overnight Oats Last?

Stored airtight in the refrigerator, these overnight oats keep well for up to 5 days. Use a sealed container to maintain freshness.

Can I Freeze Overnight Oats?

Yes. For longer storage, freeze the oats in an airtight container for up to three months. Press plastic wrap on the surface before sealing to reduce freezer burn. Thaw overnight in the refrigerator before eating.

More Vegan Breakfast Ideas

If you enjoy easy, plant-based breakfasts, try other simple recipes like vegan waffles, lemon poppyseed muffins, fluffy pancakes, breakfast peach cobbler, cinnamon rolls, or baked oats. These options offer variety while staying quick and satisfying.

Apple Pie Overnight Oats

Servings: 1 serving

Prep Time: 5 mins

Cook Time: 0 mins

Total Time: 5 mins

Five-ingredient apple pie overnight oats loaded with crisp apples, maple syrup, and warm cinnamon. Energizing, quick, and full of fall flavor.

Ingredients

• ½ cup non-dairy milk (up to ¾ cup if needed)
• ½ cup old-fashioned oats
• 2–3 tablespoons vegan yogurt (optional for extra creaminess)
• 2 teaspoons maple syrup
• 1 apple, chopped
• 1 teaspoon ground cinnamon
• Optional: extra chopped apple and cinnamon for garnish

Instructions

1. Place all ingredients in a jar and stir to combine.
2. Seal the jar and refrigerate overnight or for at least 4–6 hours.
3. Serve cold from the jar or warm in the microwave for 30–45 seconds. Top with extra apple and cinnamon if desired.

Notes

• Use 3 tablespoons of yogurt for extra creaminess.
• Store airtight in the fridge for up to 5 days.
• Freeze for up to 3 months; thaw overnight in the fridge before serving.

Calories: 364 kcal, Carbohydrates: 71 g, Protein: 10 g, Fat: 6 g, Fiber: 10 g, Sugar: 32 g

Cuisine: American

Course: Breakfast

Author: Jessica Hylton

The post Apple Pie Overnight Oats Recipe for Cozy Fall M mornings first appeared on Keceh.

Pecans are simply tossed with melted butter and crumbled blue cheese, then roasted briefly to deepen the flavor and toast the nuts. The result is a rich, savory snack with a crisp bite and a subtle tang from the cheese — ideal for serving in a bowl with drinks or as part of an appetizer spread.

If you enjoy flavored nuts, try other savory options like rosemary-maple cashews or a variety of seasoned nut mixes for more party-ready snacks.

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Roasted Blue Cheese Pecans

By Lori Lange

A simple, flavorful appetizer that’s ideal for entertaining.

Prep: 15 minutes mins

Cook: 10 minutes mins

Total: 25 minutes mins

Servings: 12 servings (¼ cup per serving)

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Ingredients

• ▢ 2 tablespoons butter
• ▢ ½ cup crumbled blue cheese
• ▢ 3 cups raw pecan halves

Instructions

• Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly spray with nonstick spray.
• In a medium saucepan, gently melt butter and blue cheese together, stirring until combined.
• Add the pecans and toss or stir gently until they are evenly coated with the cheese-butter mixture.
• Spread pecans in a single layer on the prepared baking sheet and roast about 10 minutes, until toasted and fragrant. Watch closely so the cheese doesn’t burn.
• Remove from oven and let cool completely. Store in a covered container until ready to serve.

Nutrition

Serving: 1serving, Calories: 208kcal, Carbohydrates: 4g, Protein: 3g, Fat: 21g

Nutrition information is automatically calculated and should be used as an approximation.

Like this? Leave a comment below!

The post Roasted Pecans with Blue Cheese and Honey Glaze first appeared on Keceh.

This recipe builds on my popular Easy Ranch Dressing but simplifies it further: no raw egg needed. Using a high-quality store-bought mayonnaise provides the emulsification that an egg normally would, so the dressing comes together quickly and reliably.

The result is a rich, creamy dressing that also works beautifully as a dip. It will firm up more as it chills, so make it a day ahead when you want a thick dipping sauce for vegetables or wings. The fresh-herb flavor from dill and parsley gives it that classic ranch profile without dairy.

For the recipe you’ll need (full details below):

• Mayo
• Light olive oil (not extra virgin)
• Canned unsweetened coconut milk
• Dried herbs
• Seasonings

To prepare, combine all ingredients in a blender and blend until smooth. If you prefer not to use a blender, whisk everything together in a large bowl until well combined. Either method yields a creamy, ready-to-serve ranch.

What mayo is best?

Use your favorite store-bought mayonnaise or make a homemade version if you prefer. For those following Whole30 or paleo, Primal Kitchen Avocado Oil Mayo is a good option because it contains no dairy or added sugar and uses clean oils and organic cage-free eggs.

Can you use extra virgin olive oil?

No. Extra virgin olive oil has a strong, distinct flavor and a heavy mouthfeel that can overpower the delicate balance of a creamy ranch. Use light olive oil instead for a neutral taste and smoother texture.

Can you use avocado oil?

Yes, avocado oil can be used as a substitute if you have a high-quality version you like. Some avocado oils vary in flavor and stability, so choose one you trust.

Why canned coconut milk?

Canned unsweetened coconut milk helps keep the dressing bright and white while staying dairy-free. It contributes creaminess without imparting a coconut flavor when used in the amount called for. Avoid sweetened or “lite” varieties, which will change both texture and taste.

How to store this dressing

Store the dressing in an airtight container in the refrigerator. It will keep based on the shelf life of the ingredients; in my experience it stays good for about a week. Shake or stir before serving, as it may settle or thicken after chilling.

More dressing recipes:

Easy Ranch Dressing

Strawberry Basil Dressing

Easy Homemade Italian Dressing

Blueberry Dressing

Cilantro Citrus Vinaigrette

5 from 8 votes

Dairy Free Ranch Dressing & Dip

By Christina

Thick, creamy, and ready in less than five minutes. This dairy-free ranch starts with quality mayo and a few pantry ingredients.

Prep: 3 mins

Servings: 12 servings

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Ingredients

• 1/2 cup mayo, I recommend Primal Kitchen Avocado Oil Mayo.
• 1/2 cup light olive oil, Do not use extra virgin.
• 1/2 cup canned unsweetened coconut milk, Not lite or low-fat.
• 3/4 tbsp dried parsley
• 3/4 tbsp dried dill weed
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

• Add all ingredients to a blender and blend until smooth. Alternatively, combine ingredients in a large bowl and whisk until thoroughly mixed.
• Serve on salads or use as a dip. Chill to thicken if desired.

Notes

Canned coconut milk can separate in the can; stir well before measuring.

Do not use extra virgin olive oil for this dressing; choose light olive oil for a neutral flavor and smoother texture.

Store in the refrigerator in an airtight container. It keeps up to a week; shake or stir before serving.

The dressing thickens as it chills, so make it ahead if you want a thicker dip.

Nutrition

Serving: 2tbsp,
Calories: 164kcal,
Fat: 18g,
Saturated Fat: 4g,
Cholesterol: 3mg,
Sodium: 158mg

Nutrition information is automatically calculated and should be used as an approximation.

Like this? Leave a comment below!

The post Dairy-Free Ranch Dressing & Dip Recipe for Creamy Flavor first appeared on Keceh.

Ingredients needed for this recipe

Ingredients to make crunchy Brussels sprouts with bacon and pecans, finished with a bourbon glaze.

1. Brussels sprouts: Choose firm, in-season sprouts for the best flavor.
2. Unsalted butter: Used in the glaze; salt comes from the bacon and sea salt in the recipe.
3. Dark brown sugar, cayenne, and sea salt: For the sweet-spicy bourbon glaze.
4. Bourbon: A malt bourbon adds the best flavor; the alcohol cooks off, leaving the aroma.
5. Bacon: Adds savory saltiness and crisp texture.
6. Pecans: Toasted and crumbled over the finished dish for a nutty crunch.

How to prepare Brussels sprouts with bacon and bourbon glaze

A printable recipe card is available in the recipe section below.

Step 1: Clean the Brussels sprouts. Trim a thin slice off the stem end, remove any loose outer leaves, and cut away brown spots. If any sprouts are very large, halve them. Rinse the cleaned sprouts in a colander.

Step 2: Parboil the sprouts. Bring about 2 inches (5 cm) of water to a boil in a large pot. Add the Brussels sprouts and cook for 5 minutes. Drain and set aside.

Step 3: Make the bourbon glaze. In a small saucepan, combine butter, dark brown sugar, bourbon, cayenne, and sea salt. Heat, stirring until it comes to a boil, then reduce heat and simmer for about 2 minutes until the sugar dissolves and the glaze is smooth. Remove from heat.

Step 4: Cook bacon and finish the dish. In a hot skillet, cook the bacon pieces over medium heat until lightly browned and some fat has rendered, about 3 minutes. Add the drained Brussels sprouts, increase heat to high, and stir-fry for 2 minutes to crisp their edges. Pour in the bourbon glaze, reduce heat to low, and simmer for 5 minutes so the glaze coats the sprouts and bacon. Turn off the heat, sprinkle toasted pecans on top, and serve immediately.

📖 Recipe

The post Bourbon-Glazed Brussels Sprouts with Crispy Bacon first appeared on Keceh.

Whenever we order Chinese takeout, Crab Rangoon is always on the list — and usually twice. These crunchy little pockets of creamy crab filling vanish fast, so I learned to make them at home. They’re simple to prepare, taste even better than many takeout versions, and are great for serving a crowd.

If Crab Rangoon is one of your favorites, put on an apron and try this easy recipe. You’ll be surprised how quickly they come together.

Ingredient List

• 20 wonton wrappers
• 2 cups vegetable oil or any neutral-tasting oil
• ¾ cup drained canned crab meat (or chopped imitation crab)
• ½ cup spreadable vegetable cream cheese (or softened plain cream cheese)
• 2 tablespoons finely chopped green onion
• 1 teaspoon soy sauce (regular or low-sodium)
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon granulated sugar
• ¼ teaspoon black or white pepper
• Sweet and sour or sweet chili sauce for dipping

How to Make the Crab Filling

In a large bowl, use a fork or small spatula to blend the crab meat and cream cheese until smooth. Spreadable cream cheese works well because it’s already soft and adds a bit of extra flavor.

Stir in the chopped green onion, Worcestershire sauce, garlic powder, sugar, soy sauce, and black pepper. Mix thoroughly until everything is evenly combined.

TIP: If you prepare the filling ahead of time, cover and refrigerate it until you’re ready to assemble the wontons.

Preparing the Wonton Wrappers

Fill a small bowl with ice-cold water to seal the wrappers. On a clean surface, lay a wonton wrapper flat and place about 2 teaspoons of filling in the center. Avoid overfilling to prevent leaks.

Dip a fingertip in the cold water and run it along the wrapper’s outer edge to act as glue. Pinch two opposite corners together, then bring the other corners to meet and press firmly to seal. Give the top tip an extra squeeze to ensure it won’t open during cooking. Repeat until all filling is used and set the filled wontons aside while you heat the oil.

Frying Instructions

Heat oil in a large, heavy-bottomed saucepan over medium heat until it reaches about 325°F (use an instant-read thermometer for accuracy). Caution: always use a sturdy pan and keep the handle turned away from you when frying.

Fry 6–7 wontons at a time until golden and crisp, about 1½–2 minutes, flipping once halfway through. Remove with a slotted spoon, shake off excess oil, and drain on a wire rack set over a baking sheet or on a paper towel-lined plate.

Let the rangoons cool briefly before arranging them on a serving platter. Serve warm with sweet-and-sour sauce, sweet chili sauce, or your preferred dip. Garnish with sliced green onions for color and freshness.

Air Fryer Instructions

For a lighter version, preheat the air fryer to 350°F. Lightly spray the basket with oil and place uncooked rangoons in a single layer without overlapping. Lightly brush or spray about 1 tablespoon of oil over each batch.

Air fry for 6–8 minutes until golden and crisp. Depending on your air fryer, you may need an additional 1–2 minutes for a deep golden color. No flipping is usually required, and cleanup is easier than deep frying.

Recipe Wrap-up and Helpful Tips

Serve these Crab Rangoons hot and crisp alongside sweet-and-sour or plum sauce. They’re a crowd-pleasing appetizer that disappears quickly.

Make-ahead tip: Arrange assembled, un-fried rangoons on a baking sheet, cover with plastic wrap, and refrigerate. Remove about an hour before frying and uncover so surface moisture can dry—this reduces splattering when they hit the hot oil. Fry just before serving for best texture.

Expect guests to gather around the platter—these are perfect for sharing (or keeping for yourself!).

Favorite Appetizer Recipes

• Honey Chicken Nuggets in a Blanket
• Copycat Winger Wings
• Hasselback Pepperoni Pizza Sliders
• Loaded Cheesy Cowboy Queso
• Easy Homemade Soft Pretzels

Once you try these rangoons, they’ll likely become your go-to appetizer whenever you want something quick and delicious for guests or a snacky night in.

Happy Nesting!

Printable Recipe Card

Easy Crab Rangoon Recipe

Made with simple ingredients, these bite-sized Easy Crab Rangoons with crispy, golden wontons are filled with a creamy, savory crab filling—perfect for parties, game days, or a fun appetizer night at home.

Prep Time
20 mins

Cook Time
10 mins

Total Time
30 mins

Servings
20 pieces

Calories
50 kcal

Ingredients

• 20 Wonton Wrappers
• 2 cups vegetable oil
• ¾ cup canned crab meat, drained
• ½ cup spreadable cream cheese
• 2 Tablespoons green onion, finely chopped
• 1 teaspoon soy sauce
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon granulated sugar
• ¼ teaspoon black pepper

Instructions

• In a large bowl, combine the crab meat and cream cheese with a fork or spatula. Add green onions, soy sauce, Worcestershire sauce, garlic powder, sugar, and black pepper. Mix until well blended.
• Prepare a small bowl of ice-cold water. Lay a wonton wrapper flat and add 2 teaspoons of filling to the center. Dip a finger in the cold water and run it along the wrapper’s edges.
• Pinch two opposite corners together, then fold and seal the remaining corners to form the rangoon. Press firmly to prevent leaks, especially at the tip. Repeat until all filling is used.
• Heat oil in a heavy pan to 325°F. Deep-fry 6–7 rangoons at a time for about 1½–2 minutes, flipping halfway, until golden and crispy. Use a slotted spoon to remove and drain on a wire rack or paper towels.
• Let cool slightly, then serve warm with sweet-and-sour or sweet chili dipping sauce.

Nutrition

Serving: 1 piece
Calories: 50 kcal
Carbohydrates: 6 g
Protein: 2 g
Fat: 2 g

Tried this recipe?
Let us know how it was!

The post Classic Crab Rangoon Recipe: Crispy Crab & Cream Cheese Wontons first appeared on Keceh.

You can also make smoothies in a mason jar when you’re on the go. There are pump dispensers that turn jars into soap or condiment dispensers. They’re practical and stylish for many uses.

Caesar Vinaigrette Salad Dressing

I’ve been using mason jars for cocktails, dressings, and more. Recently I grilled whole romaine and topped it with this Caesar vinaigrette—simple, bright, and delicious. Most of the ingredients are pantry staples, and the dressing comes together in a minute. The flavor is tangy with a touch of sweetness and a hint of lemon zest.

With reCAP mason jar caps you can combine the ingredients in a jar, screw the lid on, shake, and serve. It’s that easy.

Caesar Vinaigrette Salad Dressing

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The reCAP mason jar caps are BPA-free, dishwasher-safe, and made in the U.S.A. They’re ideal for organizing pantry staples and preventing spills. Transfer rice, beans, or other dry goods into jars with these caps and pour without mess.

More Salad Dressing Recipes

• Red Italian House Dressing
• Blood Orange Vinaigrette
• Citrus Balsamic Vinaigrette

The post Classic Caesar Vinaigrette Recipe for Salad Dressing first appeared on Keceh.

Whether you’re cooking for company or making a cozy meal for yourself, this creamy mushroom and spinach pasta delivers. The cream sauce is well seasoned and the shell pasta holds the sauce in its little pockets for a satisfying mouthful. Properly searing the mushrooms and briefly wilting the spinach preserves texture and flavor—no soggy vegetables here.

Ingredients You’ll Need

Below are the key ingredients and notes about each. Refer to the recipe card for exact measurements.

• Pasta: Shells were used here, but penne, fusilli, farfalle, or any preferred shape works.
• Mushrooms: White button mushrooms are shown, but baby bella, cremini, portobello, shiitake, or a mix add great flavor.
• Spinach: Fresh leaves are best; leave whole or roughly chop to taste.
• Olive oil + butter: A combination gives richness and depth; use one or the other if you prefer.
• Onion & garlic: Build a savory base for the sauce.
• Chili flakes: Add gentle heat—adjust or omit for a milder result.
• Italian seasoning: A dried herb blend (basil, oregano, thyme, etc.) for aroma.
• Vegetable or chicken stock: Adds depth to the sauce.
• Heavy cream: Creates a smooth, velvety sauce; half-and-half can be used for a lighter option.
• Parmesan: Freshly grated melts best and enhances the sauce’s flavor.
• Salt & black pepper: To taste, to bring everything together.

Tips for Success

• Sear mushrooms in a single layer until their moisture evaporates and they turn golden—this concentrates flavor.
• Wilt spinach briefly and squeeze out excess liquid to keep it tender with a slight bite.
• Use freshly grated Parmesan for the best melting and texture.
• Simmer cream gently to thicken without splitting.
• Tweak sauce consistency: simmer longer to thicken or add a splash of stock if it’s too thick.
• Stir in Parmesan off the heat to maintain a smooth, silky sauce.
• Serve immediately—creamy pasta firms up as it cools, so it’s best hot.

Instructions (Step-by-Step)

1. Heat a little olive oil and butter in a skillet. Add the sliced mushrooms and a pinch of salt. Spread them in an even layer and sear over medium-high heat until the moisture evaporates and they turn golden. Remove and set aside.

2. In the same pan, add the spinach with a pinch of salt. Cook just until it softens, then remove and gently squeeze out excess liquid. Set aside.

3. Cook the pasta in salted boiling water until al dente. Drain and set aside.

4. Add the remaining olive oil and butter to the pan. Sauté the finely chopped onion and minced garlic until fragrant. Stir in chili flakes and Italian seasoning.

5. Pour in the vegetable stock and let it simmer briefly to concentrate flavor.

6. Add the heavy cream and reduce the heat. Cook gently until the sauce begins to thicken.

7. Season with salt and black pepper, then turn off the heat and stir in the freshly grated Parmesan until the sauce becomes smooth and creamy.

8. Return the cooked pasta to the pan, then fold in the seared mushrooms and wilted spinach. Toss well to coat everything in the sauce.

9. Serve immediately, topped with extra Parmesan and a sprinkle of chili flakes if desired.

Additions

• Chicken: Add shredded cooked chicken or pan-seared pieces for extra protein.
• Shrimp: Sautéed shrimp pair nicely with the creamy sauce.
• Broccoli: Lightly steam or sauté before combining.
• Peas: Frozen peas add a pop of sweetness and color.
• Sun-dried tomatoes: Provide tangy contrast to the rich sauce.

Storage & Reheating

Make ahead: Prepare the cream sauce up to a day in advance and refrigerate in an airtight container. Warm gently and toss with freshly cooked pasta, mushrooms, and spinach.

Leftovers: Store cooled pasta in an airtight container in the fridge for up to 3 days.

Reheating: Reheat on the stovetop over low heat, adding a splash of stock or water to loosen the sauce and restore a smooth consistency.

FAQs

Tried This Recipe?

If you make this dish, please leave a comment and rating. Feedback helps other cooks and is much appreciated.

Recipe

Easy Creamy Mushroom and Spinach Pasta

Savory pasta shells coated in a rich, creamy sauce with golden mushrooms and tender spinach. Ready in about 30 minutes.

Course: Dinner, Lunch, Main Course

Cuisine: American, Italian

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2

Calories: 603 kcal

Author: Geetanjali

Ingredients

• 1 cup shell pasta (or any shape)
• 1 cup white button mushrooms, sliced
• 1 ½ cup spinach, whole or chopped
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small onion, finely chopped
• 3–4 garlic cloves, minced
• ½ teaspoon chili flakes (adjust to taste)
• ½ teaspoon Italian seasoning
• ½ cup vegetable stock
• ½ cup heavy cream
• ¼ cup freshly grated Parmesan cheese
• Salt and ground black pepper, to taste

Instructions

1. Heat olive oil and butter in a pan. Add mushrooms with a pinch of salt, spread in a single layer, and sear over medium-high heat until golden and dry. Remove and set aside.
2. Add spinach to the same pan with a pinch of salt and cook until just softened. Remove, squeeze out excess liquid, and set aside.
3. Cook pasta in salted boiling water until al dente. Drain and set aside.
4. Heat remaining olive oil and butter. Sauté onion and garlic until fragrant, then stir in chili flakes and Italian seasoning.
5. Pour in vegetable stock and simmer briefly. Add heavy cream and cook on low until the sauce thickens slightly.
6. Season with salt and pepper. Turn off the heat and stir in the Parmesan until the sauce is smooth.
7. Add cooked pasta, then mushrooms and spinach. Toss to coat evenly.
8. Serve immediately, topped with extra Parmesan and chili flakes if desired.

Notes

• Sear mushrooms in a single layer for best flavor.
• Wilt spinach briefly and drain to keep texture.
• Grate Parmesan fresh for better melting and flavor.
• Simmer cream gently and add stock if the sauce gets too thick.
• Stir in cheese off the heat to avoid clumping.
• Serve immediately for the best creamy texture.

Nutrition

Calories: 603 kcal |
Carbohydrates: 51 g |
Protein: 15 g |
Fat: 39 g

Nutrition information is an estimate and may vary based on ingredients and brands used.

The post Creamy Mushroom & Spinach Pasta Recipe for Weeknight Dinners first appeared on Keceh.

*Please note* this post was originally published in 2017. Headings have been updated, but the original recipe remains unchanged.

The name says it: these are cake-style pumpkin cookies. If you prefer thin, crisp cookies, this isn’t the recipe for you. But if you love soft, cakey, fluffy cookies with a tender crumb, these will be a new seasonal favorite. I can’t resist sharing another pumpkin cookie — they’re a fall classic and so comforting.

These cookies hold a special place in my heart because they remind me of a café treat I used to buy almost weekly years ago. I tracked down a copycat recipe back then and have since made small swaps to improve flavor and texture: swapping butter for coconut oil and replacing part of the sugar with pure maple syrup. The maple adds a warm, complementary sweetness that highlights the pumpkin and spices.

This recipe is forgiving and quick to pull together. The batter is softer than a standard cookie dough — more like cake batter — which is exactly why these cookies are so tender. I recommend scooping the batter with a tablespoon and shaping the mounds lightly with your fingers to form slightly flattened rounds before baking.

Ingredients for Pumpkin Cake Cookies

These cookies use simple pantry ingredients. For the cookie dough you’ll need:

• All-purpose flour
• Baking powder
• Baking soda
• Cinnamon
• Allspice
• Salt
• Coconut oil, melted
• Pure maple syrup
• Pure pumpkin puree (not pumpkin pie filling)
• Egg
• Pure vanilla extract

Glaze (2 ingredients): powdered sugar and heavy cream. A light dusting of cinnamon on top is optional.

How to Make Pumpkin Cake Cookies

1. Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone mat.

2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt.

3. In a medium bowl, whisk the melted coconut oil and maple syrup until combined. Add the pumpkin puree, egg, and vanilla and whisk until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined — do not overmix.

Note: The batter will be soft and cake-like rather than stiff cookie dough. Use a tablespoon to drop mounds (about 1–2 tablespoons each) onto the prepared sheet. The batter is sticky, so shaping the mounds into slightly flattened rounds with your fingers or the back of a spoon works best.

4. Bake 15–18 minutes, or until the bottoms are very lightly browned and the tops spring back gently. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.

5. Prepare the glaze by whisking powdered sugar with heavy cream until fairly thick. Adjust with more cream or sugar to reach your desired consistency. Spread about 2 teaspoons of glaze on each cooled cookie and finish with a light dusting of cinnamon, if desired.

Yield and Storage

This recipe yields about 15–18 cookies, depending on size. You can double the batch to freeze extras or share with friends. Store cookies in an airtight container at room temperature for 1–2 days, or refrigerate up to one week; note that the glaze may soften when stored at room temperature.

Tips and variations:

• If you prefer a sweeter cookie before icing, increase the maple syrup to 3/4 cup or add 1/4 cup granulated sugar to the wet ingredients.
• For a dairy-free glaze, substitute canned coconut cream for the heavy cream.
• Use pure pumpkin puree only — not pumpkin pie filling, which contains added spices and sweeteners.

Recipe at a glance

• Prep time: 20 minutes
• Cook time: 20 minutes
• Yield: 15–18 cookies

These pumpkin cake cookies are soft, spiced, and perfect for fall gatherings or an afternoon treat with coffee. The simple maple-sweetened batter and two-ingredient glaze make them an easy seasonal bake to add to your repertoire.

The post Pumpkin Cake Cookies Recipe: Soft, Spiced Fall Treats first appeared on Keceh.

Ingredient & Substitution Notes:

• Butter. Unsalted butter is my default, but salted works—just reduce added salt slightly if you use it.
• Wet ingredients: brown sugar, eggs, and vanilla. Light brown sugar yields a soft, caramel-like flavor; dark brown sugar can be used for deeper molasses notes. Vanilla bean paste is an easy 1:1 swap for vanilla extract if you want extra depth and tiny flecks of vanilla.
• Dry ingredients: all-purpose flour, old-fashioned (rolled) oats, baking soda, sea salt, and ground cinnamon. Do not substitute quick oats here; old-fashioned oats give the right chew and structure.
• Fresh blueberries. Fresh berries are best—frozen berries release extra moisture that can make the cookies too soft.

If you want more spice, add a pinch (or up to 1/8 teaspoon) of ground nutmeg, cloves, or allspice. These additions enhance warmth without hiding the blueberries.

The ingredient list above explains why each component matters. Exact amounts and the full recipe are in the recipe card below.

How to make Blueberry Oatmeal Cookies:

1. Brown the butter in a saucepan until it develops golden-brown flecks and a nutty aroma. Remove from heat and let cool about 10 minutes so the eggs won’t cook when added.
2. Whisk brown sugar and vanilla into the cooled browned butter, then add the eggs and whisk until smooth.
3. Stir in dry ingredients—flour, oats, baking soda, salt, and cinnamon—just until combined. Fold in the blueberries very gently to avoid crushing them.

Portion, bake, and enjoy. I scoop these as heaping tablespoons and bake at 350°F for 10–12 minutes—watch for the centers to set and the edges to brown. Baking time will vary with cookie size and oven differences, so check a minute or two early if you prefer softer centers.

These cookies have a tender, chewy texture balanced by nutty oats and bursts of juicy blueberry—true cookie comfort.

Storage:

Refrigerate for best results. Because these cookies contain fresh berries they stay moist; store tightly covered and chilled for 4–5 days. At room temperature they may become soggy after a day or two.

Related Recipes:

This version is inspired by classic oatmeal cookie recipes and a favorite mini oatmeal chocolate chip cookie. If you enjoy baked berries, try other berry-forward bakes like simple berry cakes or blueberry muffins to keep the theme going.

If you try this Blueberry Oatmeal Cookie recipe, please rate it and leave a comment. Reader feedback helps others and supports the creation of more recipes.

Soft, chewy cookies that shine with rich brown butter, sea salt, and cinnamon. Fresh blueberries complement nutty oats while brown sugar adds depth and chewiness.

Ingredients

• 1 cup butter (2 sticks)
• 1 and 1/4 cups brown sugar, packed (light or dark)
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 cups all-purpose flour
• 2 cups old-fashioned oats
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt, plus more for sprinkling
• 1/4 teaspoon ground cinnamon
• 1 and 1/4 cups fresh blueberries

Instructions

• Preheat oven to 350°F. Line baking sheets with parchment or silicone mats.
• Melt butter in a medium saucepan over medium heat. Cook 3–4 minutes until it develops dark golden flecks and a nutty aroma. Remove from heat and cool about 10 minutes.
• Stir brown sugar and vanilla into the cooled browned butter, then add the eggs and stir until smooth.
• Add flour, oats, baking soda, salt, and cinnamon. Stir just until combined, then gently fold in the blueberries.
• Scoop dough into heaping tablespoons and place on prepared sheets. Press a few extra blueberries on top if desired. Bake 10–12 minutes, until edges are golden and centers are set. Sprinkle a pinch of sea salt on each cookie after baking.
• Allow cookies to rest on the baking sheet 10 minutes, then transfer to a wire rack to cool completely.

Notes

• Storage: Store tightly covered in the refrigerator for 4–5 days. At room temperature they may become soggy after 1–2 days.
• Salted butter: If using salted butter, reduce the added sea salt to 1/4 teaspoon.
• Frozen berries: Frozen blueberries may add too much moisture and are not recommended for this recipe.
• Freeze to bake later: Portion dough into balls, freeze on a sheet until solid (30–45 minutes), then transfer to a freezer-safe bag. Bake from frozen, adding about 2 minutes to the bake time.

Nutrition Estimate

Calories: 186 kcal, Carbohydrates: 25 g, Protein: 3 g, Fat: 9 g, Saturated Fat: 5 g, Sugar: 12 g

Author: Monica

Course: Dessert

Cuisine: American

Keyword: blueberry oatmeal cookies, oatmeal blueberry cookies

The post Chewy Blueberry Oatmeal Cookies Recipe for Soft Baked Treats first appeared on Keceh.