Sourdough Lemon Bars

Katie Shaw

Sweet and tart lemon bars with a sourdough discard shortbread crust.

Prep Time: 20 mins

Cook Time: 45 mins

Total Time: 1 hr 25 mins

Servings: 24 bars

Ingredients

For the Crust

• 1 cup all-purpose flour
• ⅓ cup sugar
• ½ cup unsalted butter, cold and cubed
• ½ cup sourdough discard

Lemon Filling

• ½ teaspoon salt
• 1½ cups sugar
• 2 tablespoons cornstarch
• ½ teaspoon salt
• ¼ cup water
• 5 egg yolks
• 2 whole eggs
• ⅔ cup lemon juice (freshly squeezed for best flavor)
• 1 lemon zest

Assembly

• Powdered sugar for dusting

Instructions

1. Preheat the oven to 350°F (175°C). Line a 9×9 or 8×8 inch baking pan with parchment paper or spray it lightly with cooking spray.
2. Prepare the crust. In a medium bowl, mix flour, sugar, and a teaspoon of salt. Cut in the cold, cubed butter using a fork, pastry cutter, or your fingers until the mixture resembles coarse crumbs. Add the sourdough discard and mix gently until the dough begins to come together; it will be similar to pie dough.
3. Press and bake the crust. Press the dough evenly into the bottom of the prepared pan. Bake 15–20 minutes, until lightly golden. Remove from oven and let cool slightly.
4. Make the lemon base. In a medium saucepan, whisk together sugar, cornstarch, and ¼ teaspoon salt. Stir in the water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until the mixture comes to a boil. Reduce heat and simmer for 1 minute until it thickens.
5. Temper the eggs. In a small bowl, whisk the egg yolks and whole eggs. Slowly whisk about ½ cup of the hot lemon mixture into the eggs to temper them and prevent curdling.
6. Finish the filling. Pour the tempered eggs back into the saucepan and continue cooking, stirring constantly, until the mixture returns to a gentle boil and thickens, about 2 minutes. Remove from heat and stir in 2 tablespoons of butter until smooth and fully incorporated.
7. Assemble and bake. Pour the lemon filling over the baked crust, smoothing the top with a spatula if necessary. Bake 20–25 minutes more, until the filling is set. Allow to cool to room temperature, then chill for at least 2 hours to fully set.
8. Finish and serve. Dust with powdered sugar, cut into bars, and serve chilled.

Notes

Bring key ingredients to room temperature before mixing—this helps the filling become smooth and prevents the crust from overworking. For a brighter lemon punch, increase the amount of lemon zest. Chill the bars thoroughly before cutting for cleaner slices.

Nutrition (per bar)

Calories: 138 kcal | Carbohydrates: 21 g | Protein: 2 g | Fat: 5 g | Saturated Fat: 3 g | Sugar: 15 g

I’ve made these lemon bars for family gatherings, potlucks, and simple at-home treats. They disappear quickly and are always a crowd-pleaser—even picky eaters dig in. Letting people dust their own pieces with powdered sugar is a fun little finishing touch that kids especially enjoy.

Key Ingredients and Tools

• Sourdough discard. Adds a subtle tang and depth to the crust. Use fresher discard for a milder flavor or older discard for more tang.
• Fresh lemons. Freshly squeezed lemon juice and zest provide bright, vibrant flavor—bottled juice won’t taste the same.
• Cornstarch. Essential for thickening the lemon filling so it sets properly.
• 9×9 or 8×8 baking pan. The pan size determines the final thickness; use what the recipe calls for to achieve the best texture.
• Parchment paper. Makes removing the bars and cleaning up simple.
• Medium saucepan and whisk. A heavy-bottomed saucepan ensures even heating; a whisk keeps the filling smooth and lump-free.
• Zester and juicer. For efficient extraction of zest and juice and maximum lemon flavor.

Troubleshooting and Help

Next time you want a refreshing, tart dessert with a little extra character, try these sourdough lemon bars. They combine classic lemon flavor with the subtle complexity of sourdough discard for a memorable treat.

The post Sourdough Lemon Bars with Buttery Crust first appeared on Acalnet.

Named after the gemstone, the color shares the stone’s satin-like richness. That restrained quality is why onyx appears across jewelry, interiors, branding, and product design—where a softened black communicates refinement without the harshness of pure black.

This article explains the exact hex code for onyx, how the shade reads under different lighting, practical uses in design and fashion, and color palettes that complement its tone.

What Color Is Onyx?

Onyx is a deep, near-black shade with a cool, grayish cast. The commonly used hex code is #353839, which produces a softer appearance than absolute black (#000000). That slight desaturation and coolness give onyx a calm, sophisticated presence that adapts well to both modern and classic applications.

The name derives from the onyx gemstone, long appreciated for its glossy dark surfaces and associations with strength and elegance. Historically the word comes from the Greek “onyx,” meaning “claw” or “fingernail,” a reference to the stone’s smooth, layered look.

Onyx Color: Hex Code, RGB, CMYK & Values

When you need precision for screens or print, these standard values help reproduce onyx consistently:

Hex and RGB values are best for digital applications. CMYK is the format used for print. Pantone provides a standardized reference for consistent reproduction across vendors and materials—important when onyx is a core brand color.

How Does Onyx Look in Different Lighting?

Because it’s near-black, onyx responds noticeably to changes in lighting. Below are typical shifts to expect.

1. Natural Daylight

In balanced daylight, onyx shows its true character: a deep black base with cool gray undertones. Daylight reveals the depth without skewing the color warm or cool, making it a reliable reference when comparing shades for paint, fabric, or digital mockups.

2. Warm Indoor Lighting

Warm, yellow-tinted lighting softens onyx and can coax out faint brownish or warmer tones. That shift makes the color feel cozier and pairs well with wood, leather, and textured fabrics in living spaces where a welcoming atmosphere is desired.

3. Cool LED Lighting

Cool, blue-leaning LEDs tend to emphasize onyx’s gray undertones, giving the shade a sharper, cooler edge. This effect can make surfaces appear crisper and more modern—useful for tech, retail displays, or contemporary interiors.

Ways to Use Onyx Color in Design

Onyx’s subtlety makes it useful in many design contexts where a softened black is preferred over a stark, pure black.

1. Digital Design

On screens, onyx provides high contrast without the harshness of absolute black. It works well for UI elements, typography on light backgrounds, and interface components where readability matters alongside a refined aesthetic.

• Offers strong contrast against white or light backgrounds while feeling less severe than pure black.
• Ideal for logos, headings, and accents where a premium, controlled appearance is wanted.

2. Fashion

In clothing and accessories, onyx adds a subtle luxury. It’s common in tailored pieces, evening wear, jewelry, and leather goods where a sophisticated black is preferred to a flat, high-contrast black.

• Works well with both gold and silver metals in jewelry.
• Chosen in garments and accessories for a softer, more intentional black.

3. Interior Design

Onyx brings depth and calm to interiors. Balanced with proper lighting and lighter textures, it can anchor a room without overwhelming it.

• Bedrooms: bedding, headboards, and furniture for a tranquil, luxe feel.
• Kitchens: cabinetry, islands, and countertops to ground bright finishes.
• Bathrooms: tile and fixtures to add richness without closing in the space.

4. Branding

Brands use onyx to convey sophistication and restraint. It’s especially common in luxury, tech, and beauty sectors where a premium look is desired without loud or flashy colors.

• Performs well in packaging and product photography, capturing details without reflecting harshly.
• Useful for logos, business cards, and high-end product finishes.

Best Onyx Color Combinations & Palettes

Onyx’s neutral depth makes it highly versatile. Here are palettes that work particularly well and why they succeed:

Popular Onyx Paint Shades From Different Brands

Different paint brands interpret onyx slightly differently. Here are common takes to consider:

• Benjamin Moore: A near-true black with minimal undertone that reads consistently across lighting—good for doors, cabinets, and accents.
• PPG: A slightly cooler onyx with a stone-like quality, useful on larger walls in matte finishes.
• Behr: A warmer onyx variation with faint brown tones, cozy for living rooms and bedrooms.
• Dutch Boy: A lighter, cooler shade closer to dark slate—suitable for bathrooms and offices when a softer black is desired.

Quick tip on finishes: matte and flat create a modern, soft look and conceal imperfections, while satin and eggshell are more durable and easier to clean on frequently handled surfaces.

Onyx vs. Other Black Shades: Key Differences

Onyx sits between absolute black and softer grays. Small differences in undertone set it apart from related shades:

Conclusion

Onyx’s appeal comes from its adaptability. It can read cool and crisp beside silver, or warm and inviting next to gold. Its appearance changes with light and finish, making it feel less like a single fixed color and more like a small spectrum of deep black tones.

With the hex values, lighting notes, and palette suggestions provided here, you can choose the right onyx for a wall, a logo, or an outfit by matching the shade to the mood and setting you want to create.

Frequently Asked Questions

Is Onyx Considered a Warm or Cool Color?

Onyx is typically a cool neutral because of its gray undertones, though warm lighting can make it appear slightly warmer.

What Colors Are Similar to Onyx?

Similar shades include jet black, charcoal, ebony, graphite, and obsidian. Each shares darkness with onyx but differs by undertone and finish.

Why Is Onyx Named After the Gemstone?

The color takes its name from the onyx gemstone, known for its dark, glossy appearance and layered patterns that inspired the shade’s name.

The post Onyx Color: Hex Code, Shade and Color Palette first appeared on Acalnet.

Calling all lemon lovers! This simple lemon ice cream uses a double dose of fresh lemon flavor: a creamy, zesty ice cream base combined with ribbons of bright homemade lemon curd for a sunny, refreshing dessert in every bite.

• 

This Easy Ice Cream Packs a Double Dose of Lemon Flavor!

This homemade lemon ice cream is intentionally lemon-forward: bright fresh zest in the base and tangy swirls of lemon curd throughout. It’s light, creamy, and perfect for warm-weather treats.

⏱️ EASE: This is a Philadelphia-style ice cream, so there are no egg yolks to temper. If you can zest a lemon and stir, you can make it—simple technique, big flavor.

🍋 FLAVOR: Fresh lemon zest infuses the base, and the homemade lemon curd gives concentrated citrus bursts. The result is a balanced lemon profile that’s both bright and sweet.

🍨 TEXTURE: The ice cream base is creamy and smooth; the lemon curd adds silkier, tart ribbons for contrast. Use corn or glucose syrup to reduce ice crystals for an extra-scoopable finish.

💡 TOP TIPS: Chill your ice cream base and the ice cream machine’s bowl thoroughly. For the best flavor, make your own lemon curd—it’s quick and much more vibrant than store-bought.

Happy cooking! xo, Emily

Ready to make a batch? Here’s what you need to get started…

Simple Ingredients To Get Started

• Heavy Cream: Full-fat cream ensures a rich, creamy mouthfeel. Low-fat or skim will produce icy texture.
• Whole Milk: Balances the richness of the cream and helps achieve a smooth texture.
• Granulated Sugar: Sweetens while allowing the lemon’s bright acidity to shine through.
• Fresh Lemon Zest: Use only the yellow peel (avoid the bitter pith). Pack the zest when measuring for concentrated flavor.
• Corn Syrup: Helps inhibit ice crystals so your ice cream stays soft and scoopable. You can substitute glucose or agave if needed.
• Vanilla Extract & a Pinch of Salt: Small additions that round and enhance the lemon flavor.
• Homemade Lemon Curd: Use your own lemon curd rather than store-bought for brighter color and livelier flavor.

Our Favorite Ice Cream Maker

A reliable Cuisinart model is compact and durable and works well for most home recipes. Be sure to freeze the insert as recommended by the manufacturer before churning.

SHOP OUR PICK

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How To Make Homemade Lemon Ice Cream, Step By Step

The full recipe, with exact ingredient amounts and the printable recipe card, is in the recipe card below.

1. Freeze the Ice Cream Maker at Least 24-48 Hours Ahead. Make sure the bowl or insert is fully frozen if your machine requires it. Without that, the mixture won’t churn correctly.
2. Combine Sugar and Lemon Zest in a medium saucepan. Rub the zest into the sugar with clean fingers until it looks and smells fragrant—this releases the lemon oils and intensifies the flavor.
3. Add Cream, Milk, Corn Syrup, and Salt to the lemon-scented sugar and stir to combine.
4. Heat and Steep. Warm the mixture until it’s steaming and nearly simmering, making sure the sugar dissolves. Remove from heat, stir in vanilla, and let it steep for at least 30 minutes while cooling. Transfer to a covered container.
5. Chill Thoroughly for at least 4 hours, or until very cold. Cold base churns better and the flavor continues to develop while chilling.
6. Strain the mixture through a fine mesh sieve to remove lemon zest—this prevents the pieces from collecting in the machine’s churner.

7. Churn the cold mixture according to your ice cream maker’s instructions. For most small machines this takes about 20–30 minutes, until it resembles a rich soft-serve.
8. Layer and Ripple. Spoon half the churned ice cream into a freezer-safe container. Dollop half the lemon curd across the surface, add the remaining ice cream, then dollop and gently swirl the rest of the curd in a few figure-8 motions—don’t over-swirl.
9. Freeze for 4–6 hours, until firm enough to scoop. For best texture, press plastic wrap onto the surface before sealing the container.
10. Serve and Store. Scoop and enjoy. Store in non-metal, freezer-safe containers. Ice cream will keep best for about one to two weeks, though it may firm up over time.

Extra Mix-Ins & Serving Suggestions To Try

This lemon curd ice cream is wonderful on its own, but consider these variations:

• Crushed Meringues & Graham Cracker Crumbs: For a lemon meringue pie impression, sprinkle crushed meringues and gluten-free graham cracker crumbs into the layers or fold them in at the end of churning.
• Fresh Berries: Raspberries or blueberries pair beautifully—use them as a topping or a gentle swirl.
• Meyer Lemons: Swap Meyer lemons for a sweeter, slightly floral citrus note if available.
• Serve on a Gluten-Free Cone: For gluten-free options, choose a compatible cone or serve in bowls with fresh fruit and a shortbread crumb.

FAQ + Tricks For The Best Lemon Ice Cream

USE HOMEMADE LEMON CURD: Homemade curd is brighter in color and flavor and takes roughly 20–25 minutes to prepare. It makes a noticeable difference compared to store-bought jars.

AVOID METAL CONTAINERS: Lemon can react with some metals, creating an off taste. Store ice cream in glass or plastic freezer-safe containers instead.

ABOUT ADDING LEMON JUICE: Adding a lot of fresh lemon juice can cause the dairy to separate. If you want a touch of extra acidity, stir in 2–3 tablespoons of juice just before churning.

More Yummy Ice Cream Treats To Try

Gluten-Free Cookie Ice Cream Sandwiches

Homemade Chocolate Syrup

Knickerbocker Glory

Classic Hot Fudge Sundae

Recipe Card

🌟 Did You Make This Recipe?

Tell me about it! Leave a rating below when you try this Lemon Ice Cream recipe—I’d love to hear how it turned out.

Tap to Leave a Review

Lemon Ice Cream With Lemon Curd Swirl

5 from 2 votes

Author: Emily Dixon, Sweets & Thank You

This easy lemon ice cream is lemon-forward from start to finish: a creamy base flavored with fresh zest and ribbons of tangy homemade lemon curd.

Prep Time: 30 minutes

Cook Time: 15 minutes

Chill Time: 10 hours

Total Time: 10 hours 45 minutes

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Servings: 1 Quart Ice Cream

Equipment

• 1-Quart Ice Cream Maker Freeze the bowl or insert as required by your machine.

Ingredients

• 2 cups heavy whipping cream
• 1 cup whole milk
• ⅔ cup granulated sugar
• 3 Tablespoons fresh lemon zest (from 2–3 lemons)
• 2 Tablespoons corn syrup
• ½ teaspoon vanilla extract
• 1 pinch salt (less than 1/8 tsp)
• ½ cup homemade lemon curd

Instructions

• Freeze the machine’s bowl at least 24–48 hours in advance if your ice cream maker requires a frozen insert.
• Rub sugar and lemon zest together in a saucepan until fragrant to extract the lemon oils into the sugar.
• Add cream, milk, corn syrup, and salt and stir to combine.
• Heat until steaming (just below a simmer), ensuring the sugar is dissolved. Remove from heat, add vanilla, and let steep 30 minutes while cooling.
• Chill the mixture at least 4 hours until very cold; this improves texture and flavor development.
• Strain the base through a fine-mesh sieve to remove zest bits before churning.
• Churn until the mixture reaches a soft-serve consistency (about 20–30 minutes, machine-dependent).
• Layer and ripple in lemon curd: half the churned ice cream, dollop half the curd, add remaining ice cream, then dollop and gently swirl the rest of the curd.
• Freeze 4–6 hours until firm. Store in non-metal containers to preserve flavor.

Notes

• Corn Syrup: Helps prevent large ice crystals for a smoother texture. Glucose or agave can be used in a pinch.
• Strain Before Churning: Removing zest pieces prevents them from collecting in the churner and ensures even texture.
• Make Your Own Lemon Curd: Homemade curd is brighter and more flavorful than store-bought and really elevates the finished ice cream.
• Mix-Ins: Try sprinkling crushed meringues or gluten-free graham crumbs into the layers, or serve with fresh raspberries for contrast.

Video

Course: Dessert, Ice Cream

Cuisine: American

Diet: Gluten Free

Keyword: lemon curd ice cream, lemon ice cream, lemon swirl ice cream

Find the recipe:

sweetsandthankyou.com/lemon-ice-cream/

The post Lemon Ice Cream Swirled with Tangy Lemon Curd first appeared on Acalnet.

Creamy macaroni salad made with tender macaroni and a mix of colorful vegetables, all tossed in a tangy Greek yogurt dressing. This quick and satisfying pasta salad is comforting, easy to prepare, and ready in about 30 minutes. It’s a perfect side for summer barbecues, potlucks, weeknight dinners, or paired with sandwiches and grilled meats.

If you enjoy traditional macaroni salad but want a lighter version, this Greek Yogurt Macaroni Salad is an excellent choice. The substitution of Greek yogurt for most of the mayonnaise keeps the salad creamy while reducing fat and adding protein, resulting in a fresher-tasting dish that still feels indulgent.

About this Creamy Macaroni Salad recipe

This recipe is inspired by other creamy vegetable salads but adapts the classic macaroni salad by replacing a large portion of mayonnaise with Greek yogurt. The yogurt gives the dressing a silky texture and a pleasant tang that complements crisp summer vegetables. The salad remains satisfyingly creamy while tasting lighter and brighter than a fully mayo-based version.

You can customize the vegetables to your taste: bell peppers, cucumbers, red onion, and fresh herbs create a nice balance of crunch and color. Soft cheeses, cubes of cooked chicken, or chopped hard-boiled eggs can be added to make the salad heartier.

Ingredient Notes

For the macaroni salad

• Dry elbow macaroni – Use elbow macaroni or any small pasta shape, such as shells or small penne.
• Vegetables – Red bell pepper, cucumber, and onion add freshness, crunch, and color. Swap in other seasonal vegetables as desired.
• Fresh herbs – Cilantro (coriander) is used here for brightness; parsley is an excellent alternative if you prefer milder flavor.

For the Greek yogurt dressing

• Greek yogurt – A creamy, protein-rich alternative to most of the mayonnaise, it keeps the dressing smooth and tangy.
• Mayonnaise – A small amount adds richness; you can skip it entirely for an even lighter salad, using Greek yogurt in the same quantity instead.
• Lemon juice – Fresh lemon juice brightens the dressing; a little lemon zest enhances the citrus aroma. Vinegar such as rice or apple cider can be substituted if needed.
• Honey – Balances the tang with a touch of sweetness. Maple syrup or a bit of sugar will work as alternatives.
• Red pepper flakes – Add a hint of heat. Omit if you want a milder flavor.
• Salt & black pepper – Adjust to taste.
• Garlic – Fresh minced garlic adds depth; garlic powder can be used in a pinch.

See the recipe card below for exact ingredient amounts and measurements.

How to make a creamy macaroni salad

1. Cook the macaroni in well-salted water according to package directions. Drain and rinse under cold water to stop cooking and remove excess starch; drain thoroughly and set aside.
2. In a large mixing bowl, whisk together Greek yogurt, mayonnaise (if using), lemon juice, lemon zest, honey, minced garlic, red pepper flakes, salt, and black pepper until smooth and well combined.
3. Add the cooled macaroni, chopped red bell pepper, diced cucumber, chopped onion, and chopped cilantro to the dressing. Toss gently until everything is evenly coated.
4. Taste and adjust seasoning, adding more salt, lemon, or honey as needed to balance the flavors.
5. Cover and refrigerate for at least one hour to let the flavors meld and the salad chill thoroughly.
6. Serve chilled as a side dish, or add protein to make it a main-course pasta salad.

Recipe tips

• Prep vegetables ahead and store them in an airtight container in the fridge. Make the dressing and toss everything together just before serving for best texture.
• Cook the pasta for one minute longer than the package’s al dente time, since it won’t be cooked further; avoid overcooking to prevent mushy pasta.
• Rinsing the pasta with cold water stops cooking and reduces stickiness by washing away excess starch. Drain well so extra water does not thin the dressing.
• Cooked and drained macaroni (without dressing) can be stored refrigerated for up to five days for quick meal prep.
• Serve this salad chilled for the best flavor and texture; refrigerate for an hour after mixing. Consume within two days and do not freeze.

Frequently Asked Questions

Variations you can try

• Add shredded carrots, cherry tomatoes, or sweet corn for extra color and flavor.
• Mix in chopped boiled eggs, grilled chicken, or tuna to make the salad more substantial.
• Stir in chopped sweet pickles or relish for a tangy contrast.
• For a vegan version, use dairy-free yogurt and vegan mayonnaise substitutes.

Storage suggestions

To refrigerate: Store in an airtight container and keep refrigerated. Consume within 2 days for best quality. Do not leave the salad at room temperature for more than two hours.

To freeze: Do not freeze. Freezing will ruin the texture of both the vegetables and the dressing.

Serving suggestions

Serve this macaroni salad as a refreshing side with grilled chicken, sandwiches, or pan-seared fish. It pairs well with summertime mains and adds a creamy, cooling element to any meal.

Recipe Card

Creamy macaroni salad | Greek Yogurt Pasta Salad

A light and creamy macaroni salad made with Greek yogurt, colorful vegetables, and bright lemon for a refreshing side dish ready in about 30 minutes.

Course: Salad, Side Dish

Cuisine: American

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4 people

Calories: 315 kcal

Author: Preeti Nayak

Ingredients

Macaroni Salad Ingredients:

• 200 grams macaroni (uncooked)
• 1 red bell pepper, chopped
• 1 cucumber, diced
• ¼ cup cilantro (coriander leaves), chopped
• 1 small onion, chopped

Creamy Greek Yogurt Salad Dressing

• 1 cup Greek yogurt
• 1 teaspoon honey
• ¼ cup mayonnaise (optional)
• 1 teaspoon garlic, finely chopped
• Salt to taste
• 1 teaspoon black pepper powder
• 1 teaspoon red pepper flakes
• ½ teaspoon mustard powder
• 2 tablespoons lemon juice
• ½ teaspoon lemon zest

Instructions

1. Cook macaroni in salted water as per package instructions. Drain and rinse under cold water. Drain well and set aside.
2. In a large bowl, whisk Greek yogurt, mayonnaise (if using), salt, black pepper, garlic, red pepper flakes, honey, lemon juice, and lemon zest.
3. Add macaroni, red bell pepper, cucumber, onion, and cilantro to the dressing and toss to coat evenly.
4. Taste and adjust seasoning as needed.
5. Cover and refrigerate for at least one hour before serving.

Notes

• Prepare vegetables in advance and store them refrigerated until ready to assemble.
• Do not overcook the pasta; slightly softer than al dente is ideal since it won’t be cooked again.
• Drain and rinse pasta thoroughly to prevent a sticky or watery salad.
• Store leftover salad in an airtight container in the refrigerator and consume within 2 days. Do not freeze.

Nutrition

Calories: 315 kcal (approximate)

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

The post Creamy Macaroni Salad with Greek Yogurt Dressing first appeared on Acalnet.

Making salt dough ornaments has become a favorite holiday tradition at our house. These Sourdough Discard Salt Dough Ornaments are cheerful, simple to make, and perfect for crafting with family or gifting to friends. They’re an excellent way to use sourdough discard, but the recipe also works without it (see the no-sourdough variations below).

Quick note: You don’t need a sourdough starter to make attractive salt dough ornaments. If you do have unfed sourdough discard, this is a festive, non-food use for it that produces durable, long-lasting ornaments.

Ingredients

You only need four basic ingredients to make these ornaments:

• Sourdough discard: Use unfed discard at room temperature. This recipe assumes a 1:1 starter feeding ratio. If your starter uses a different ratio, the dough may need slight adjustments to flour or water.
• All-purpose flour: Provides structure.
• Salt: Acts as a preservative; fine-grain salt produces a smoother dough.
• Water: Just enough to bring the dough together; you’ll adjust as needed to get a smooth, non-sticky consistency.

See the recipe card below for exact measurements, including a variation for making the dough without sourdough discard.

kitchen essentials

Cookie stamps and cutters

Cookie stamps give lovely, detailed impressions. If you prefer clean circles, use a biscuit cutter after stamping or cut with cookie cutters from rolled dough.

How to Make Sourdough Discard Salt Dough Ornaments

The steps are straightforward; the main requirement is patience for drying. Work in short bursts and allow time between steps for the best results.

1. Step 1: In a large bowl, mix flour and salt. Add unfed sourdough discard and water, stirring until a shaggy dough forms. The dough may be easier to handle with your hands.

2. Step 2: Knead on a lightly floured surface until smooth, about 3–4 minutes. The dough should be cohesive and not sticky; add flour or water by the tablespoon if needed.

3. Step 3: Divide the dough into portions (about 2 tablespoons each). Roll into balls and press with a cookie stamp or roll the dough and cut shapes with cookie cutters to about 1/4-inch thick.

4. Step 4: Carefully remove shapes, trim edges with a biscuit cutter if desired, and use a straw to make a hole for hanging.

5. Step 5: Allow ornaments to dry completely (see drying options below).

6. Step 6: Once dry, brush one side with matte sealer, add optional glitter, let dry, then repeat on the other side.

7. Step 7: After sealer and glitter are dry, sand any rough edges lightly if desired and ensure holes are clear with a toothpick.

8. Step 8: Thread ribbon or twine through each hole, tie a knot, and your ornaments are ready to hang.

Sourdough Discard Salt Dough Ornaments

An easy, crowd-friendly craft that turns sourdough discard into charming holiday ornaments.

Total Time
2 hrs (active time shorter; drying time varies)

Course Craft

Servings 15 ornaments

Equipment

• Cookie stamps or cookie cutters
• Biscuit cutter, rolling pin
• Baking sheet, parchment paper or silicone mat, cooling rack
• Straw, sandpaper (220-grit), toothpicks
• Matte sealer, small paint brush, fine glitter (optional), ribbon/twine

Ingredients

• 1 1/4 cups all-purpose flour
• 1 cup fine salt
• 200 g sourdough discard (about 3/4 cup), unfed and at room temperature
• 1/3 cup water

Instructions

Make the Dough

1. Stir together flour and salt in a large bowl. Add sourdough discard and water and mix until a rough dough forms. It may be easiest to mix by hand.
2. Transfer to a floured surface and knead 3–4 minutes until smooth. Adjust with a tablespoon of flour or water if too sticky or too dry.

Cut the Shapes

1. If using cookie stamps: portion dough into ~2 Tbsp balls, roll smooth, flour the stamp, and press the stamp until the dough extends just past the edge. Remove carefully, trim with a biscuit cutter, and poke a hole with a straw.
2. If using cookie cutters: roll dough to about 1/4-inch thickness, cut shapes, transfer to a baking sheet, and poke hanging holes.

Dry the Ornaments

1. Ensure holes are made before drying.
2. Air-dry: Leave on a baking sheet overnight, flip, then transfer to a cooling rack. Allow 2–7 days depending on humidity and thickness.
3. Oven-dry: Bake at 175°F for 2–4 hours, flipping every hour, until fully dry.

Decorate

1. Sand edges lightly if desired. Brush one side with matte sealer, sprinkle fine glitter, shake off excess, and let dry. Repeat on the other side.
2. Clear holes with a toothpick if they fill with sealer. Thread ribbon or twine, tie a knot, and hang.

Notes

These ornaments are not edible. Store in a dry place to keep them in good condition for years.

The post Sourdough Discard Salt Dough Ornaments for the Holidays first appeared on Acalnet.

While shopping over the weekend I noticed a cookbook with a mouthwatering Parmesan chicken on the cover. I flipped through it and loved how straightforward the recipes were, so I picked it up. Last night I finally tried the Parmesan chicken and was glad I had everything already—boneless skinless chicken thighs, panko, Parmesan, and fresh basil from our herb garden. I chose thighs because they stay juicier than breasts during cooking, and after a quick pan-fry I finished them in the oven so they cooked evenly without drying out. A simple cherry tomato salad tossed with garlic and basil made a bright, refreshing accompaniment. My family adored it—definitely a keeper.

Cooking Tips for Perfect Parmesan Chicken

To achieve a crisp, golden crust, coat the chicken evenly with the Parmesan–breadcrumb mixture. Use three shallow dishes—one with flour, one with beaten eggs, and one with the panko and grated Parmesan—so each piece is dredged and coated cleanly. For extra flavor, stir a pinch of garlic powder or Italian seasoning into the Parmesan mix. Fry the chicken in oil over medium-high heat: the oil should be hot enough to sizzle but not smoking. Sear about two minutes per side until golden, then transfer to a baking sheet and finish in a 350°F oven for 20–25 minutes or until the internal temperature reaches 165°F (74°C). Using a meat thermometer is the safest way to ensure doneness without overcooking. Rest the chicken a few minutes before serving to retain juices.

Serving Suggestions and Pairings

This Parmesan chicken pairs well with many sides. For a heartier meal, serve it with pasta tossed in garlic and olive oil or a creamy risotto. For lighter options, pair it with steamed vegetables, roasted potatoes, or a crisp mixed green salad. A drizzle of balsamic glaze over the chicken adds a sweet-tart contrast that complements the salty Parmesan. In the cherry tomato salad, consider adding fresh mozzarella or sliced avocado for a creamy counterpoint to the crunchy crust. If you enjoy wine with dinner, a chilled Sauvignon Blanc or a light Italian white works nicely with the bright tomato and basil flavors.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes. Chicken breasts work, but they can dry out more easily. Pound them to an even thickness and reduce baking time slightly to avoid overcooking.

What can I substitute for fresh basil?

If you don’t have fresh basil, dried basil can be used—use roughly one-third the amount called for with fresh herbs. Fresh parsley or a small amount of chopped fresh oregano also make good substitutes.

How should I store leftovers?

Keep leftover chicken and salad in separate airtight containers in the refrigerator for up to three days. The tomato salad will soften over time, so it’s best eaten within a day if you want the tomatoes to stay lively.

Can I make this dish ahead of time?

You can prep the chicken by coating it and keeping it chilled until you’re ready to cook, but fry and bake shortly before serving for the best texture. The tomato salad can be assembled a short time before serving.

What else goes well with Parmesan chicken?

Crusty bread is excellent for soaking up juices, and simple lemon-seasoned vegetables brighten the plate. A light pasta, polenta, or a grain salad also pairs well.

Parmesan Chicken with Cherry Tomato Salad

Crispy Parmesan-crusted chicken served with a fresh cherry tomato, garlic, and basil salad. Crunchy, savory chicken and bright tomatoes make a satisfying weeknight dinner.

Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

Course: Main Course

Cuisine: Italian

Servings: 4 (about 4–6)

Calories: 550 kcal

Ingredients

• 1 lb boneless skinless chicken thighs or breasts (about 6 pieces)
• ½ cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 1 cup shredded Parmesan cheese
• 7 tbsp olive oil, divided
• 12 oz cherry tomatoes, quartered
• 1 garlic clove, minced
• 2 tbsp finely chopped fresh basil
• Salt and pepper, to taste

Instructions

1. Prepare three shallow dishes: flour in the first, beaten eggs in the second, and a mix of panko and Parmesan in the third. Pat chicken dry and season with salt and pepper. Coat each piece in flour, dip in egg, then press into the panko–Parmesan mixture so it adheres evenly.
2. Heat 3 tablespoons of olive oil in a 12-inch nonstick skillet over medium heat. Cook three chicken pieces until golden and crisp, about 2 minutes per side. Transfer to a paper towel–lined plate. Repeat with the remaining 3 tablespoons oil and remaining chicken.
3. Place the browned chicken on a foil-lined baking sheet and bake at 350°F (175°C) for 20–25 minutes, or until the chicken reaches 165°F (74°C) internally.
4. While the chicken bakes, toss the quartered cherry tomatoes with minced garlic, chopped basil, the remaining 1 tablespoon olive oil, and salt and pepper to taste.
5. Serve the chicken topped with the cherry tomato salad and enjoy.

Notes

Recipe adapted from America’s Test Kitchen’s The Best Simple Recipes. Use a meat thermometer to ensure safe and juicy results. For an extra-crispy crust, use panko exclusively and press firmly when coating.

Nutrition

Calories: 550 kcal

Carbohydrates: 40 g

Protein: 36 g

Fat: 30 g (Saturated Fat: 7 g)

Cholesterol: 180 mg

Sodium: 600 mg

Fiber: 2 g

Sugar: 3 g

Keywords: chicken, easy dinner, healthy meal, parmesan, salad

Tried this recipe?

Let us know how it turned out in the comments.

The post Crispy Parmesan Chicken with Cherry Tomato Salad first appeared on Acalnet.

It’s been over a month since my last update about my first trimester, and now I’m well into my second. I wanted to share how this pregnancy is going so far, and start with a few comparison photos that show how different my body looks this time around.

The change in belly size in this second pregnancy has been striking.

I haven’t been tracking this pregnancy as closely as I did the first—fewer photos, less app-checking, and not as many notes about growth week to week. With my first I checked sizes against fruits and vegetables every week; this time I’m more relaxed. Sometimes Jacob mentions what size the baby is, and I’ll glance in the app, but mostly I’m going with the flow.

Before I get to the positives, I’ll be honest about what’s been challenging.

Back pain. It’s been the most persistent and limiting issue this time. I had back discomfort toward the end of my first pregnancy, but this round feels far worse—sometimes it’s so intense I feel stuck on the floor and struggle to get up. I tried chiropractic care and a massage last week, which offered some relief, but the pain is still present most of the time. Carrying Hunter tends to make it worse: I usually carry him on my left side, which is the side that hurts, so I’m making a conscious effort to shift him to my right hip. It feels awkward, but it helps. Daily icing and foam rolling provide some relief, but the problem hasn’t fully resolved. I have another massage and chiropractor appointment coming up and I’m hopeful those will help more because this back pain really affects daily life.

Aside from the back trouble, headaches and nausea have improved. Any other discomfort pales in comparison to how limiting the back pain can be.

Now for the good news. Time is flying and I’m enjoying watching my belly grow. I’ve started to feel baby movements—small, fluttery kicks at first, and then more noticeable activity, especially when I slow down in the evening. Last night, as I was reading a monthly update from another mom and feeling a little emotional, the baby started kicking repeatedly. It felt like a little reassurance and made me teary in a happy way. Jacob had just asked earlier if I’d felt anything, so I was tempted to wake him, but I let him sleep and savored the moment.

Feeling those kicks has brought a mix of excitement and nostalgia. I realize my special one-on-one time with Hunter will change as he becomes a big brother. I’m thrilled about the new baby, but I also find myself getting sentimental about our little family changing. It’s that emotional, tear-at-anything phase of pregnancy—watch out, Jacob!

On a lighter note, I love teaching fitness classes while pregnant. Students often tell me that if I can lead the class while expecting, they feel encouraged to push themselves too. Pregnancy has become a motivator for others and for me. I’m hopeful I can continue to challenge and inspire my classes throughout this pregnancy. Working out generally feels good, except on the worst back-pain days, and I’ve only had to slow down while teaching a few times. I’ve also started teaching a weekly power yoga class, which should help me maintain strength and flexibility. I’m not always consistent with home yoga, but teaching forces me to practice regularly, which is a big plus.

I even picked up a “second for two” fitness top on sale that’s perfect for prenatal yoga—comfortable and supportive for workouts while pregnant.

Clothing has become a bit of a balancing act. I’m between my regular clothes and maternity pieces. Many of my maternity items are stretched from last time and fit loosely now, but my everyday pants are getting uncomfortable. Jeans are mostly out since I live in workout clothes; tops that are longer still work if they don’t ride up. I’m considering a few pairs of leggings to bridge the gap—comfortable like sweatpants but looking slightly more put together.

At 18 weeks I’ve gained about eight pounds—steady and gradual. In just one week we’ll find out whether we’ll be welcoming a boy or a girl.

What do you think—another boy or a girl this time? Have any fellow moms dealt with early pregnancy back pain? I’d love tips and suggestions.

Today’s plans include plenty of playtime with Hunter and some bib-making after a fun trip to the fabric store yesterday.

Happy Wednesday,

Heather

PS: The cookbook giveaway is still going on!

The post Second Pregnancy Weeks 14-18: What to Expect first appeared on Acalnet.

Why You’ll Love Spiced Apple Cake

• Unforgettable flavor: A cozy blend of cinnamon, allspice, and ginger complements the natural sweetness of apples for a classic fall-inspired cake.
• Creamy frosting: The caramel cream cheese frosting adds a smooth, luxurious layer that balances the cake’s warm spices.
• Simple to make: With about 25 minutes of active prep time and straightforward steps, this recipe is suitable for bakers of all skill levels.
• Versatile: Serve it at a holiday table, bring it to a potluck, or enjoy a slice with coffee any afternoon—this cake fits many occasions.
• Customizable: Swap walnuts for pecans, use your favorite milk, or choose gluten-free flour to suit dietary needs.

Ingredients Needed To Make Spiced Apple Cake

• 2 1/3 cups 1:1 gluten-free flour or all-purpose flour
• 1 tbsp baking powder
• 1 tsp cinnamon
• 1/4 tsp allspice
• 1/8 tsp ginger
• 1/2 tsp kosher salt
• 2 apples, peeled, cored, and chopped
• 1 cup sugar
• 1/3 cup light brown sugar, packed
• 3/4 cup unsalted butter, room temperature
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts (or pecans)
• 1/2 cup applesauce
• 3/4 cup milk (dairy or non-dairy of choice)

Substitutions + Alternatives

Can I use all-purpose flour?

Yes. If you don’t need a gluten-free version, use the same amount of all-purpose flour in place of the 1:1 gluten-free blend. The texture will be slightly different but still delicious.

Can I use regular dairy?

Absolutely. The recipe works with dairy milk as well as non-dairy alternatives. If using almond milk or other thin plant milks, be mindful that texture can be a bit thinner—choose a slightly creamier alternative if you prefer a richer crumb.

Ingredients For Frosting

• 8 ounces cream cheese, room temperature
• 1/2 cup unsalted butter, room temperature
• 1 tsp vanilla extract
• 4 cups powdered sugar, sifted
• Caramel (store-bought or homemade)
• Optional: a pinch of cinnamon for sprinkling

Make the Frosting

Beat the cream cheese and butter: In a mixer, beat the cream cheese and butter together until smooth and fluffy.

Add vanilla and powdered sugar: Mix in the vanilla extract, then add the powdered sugar gradually, one cup at a time, beating until fully incorporated and creamy.

Add caramel: Stir in caramel to taste. For a drizzle, reserve some caramel to pour over the frosted cake just before serving. If making homemade caramel, cook a can of sweetened condensed milk over medium-low heat until it turns a light golden brown, stirring frequently; allow it to cool before using.

Assembling the Cake

1. Layer and frost: Place one cooled cake layer on a serving plate, spread a generous layer of frosting on top, then set the second layer in place. Frost the top and sides of the cake evenly.
2. Decorate: Finish with a drizzle of caramel, a dusting of cinnamon, and optional apple slices or chopped nuts for texture and visual appeal.

Equipment

• Measuring cups and spoons
• Mixing bowls
• Electric mixer or stand mixer
• Two 8″ cake pans or one 9×13 pan
• Wire cooling rack

Commonly Asked Questions

What apples should I use?

Sweet, crisp varieties like Gala, Fuji, or Honeycrisp work best because they hold their shape and add bright flavor.

How long does the cake keep?

Stored in an airtight container in the refrigerator due to the cream cheese frosting, the cake will stay fresh for 4–5 days. Bring to room temperature before serving for the best texture and flavor.

Can I freeze the cake?

Yes. Freeze unfrosted layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw completely before frosting and serving. You can also freeze frosted cake slices individually for convenience; wrap carefully to prevent freezer burn.

Recipe Summary

Spiced Apple Cake with Caramel Cream Cheese Frosting combines moist, warmly spiced cake layers with a silky, caramel-kissed frosting. It’s easy to customize and straightforward to prepare, whether you choose a gluten-free flour blend or all-purpose flour, dairy or non-dairy milk, or swap nuts to suit your preferences. This cake is an excellent centerpiece for gatherings or a delicious way to lift an ordinary day into something special—bake it, frost it, and enjoy the comforting flavors of apple and spice.

More Apple Recipes You’ll Also Love

• Caramel Apple Chex Marshmallow Bars
• Apple Cinnamon Rolls with Bacon
• Apple Bacon Jam Pop Tart with Maple Frosting

The post Moist Spiced Apple Cake with Cinnamon and Brown Sugar first appeared on Acalnet.

Spritz cookies are a classic holiday treat made by pressing soft dough through a cookie press or piping it with a pastry bag. The dough bakes into delicate, crisp edges and a tender center. Dress them up with colored icing, sprinkles, or a dip of chocolate for a crowd-pleasing result every time.

These cookies are ideal for gifting, potlucks, or adding to your holiday dessert table. Serve them with a tall glass of milk, hot cocoa, or coffee. The recipe is simple and flexible, so you can customize shapes, colors, and flavors to match your celebration.

What Are Spritz Cookies?

Spritz cookies, sometimes called spritzer cookies, are buttery drop-style cookies formed using a cookie press or piping bag fitted with decorative disks or tips. The method creates intricate, festive shapes like stars, wreaths, or simple rosettes, making them especially popular at Christmas.

Why You’ll Love This Recipe

• A classic cookie press recipe that yields beautiful, uniform shapes.
• Light, buttery, and tender with a melt-in-your-mouth texture.
• Quick to prepare — most of the work is shaping and decorating.
• Highly customizable: color the dough, change disks, or add flavorings.
• Decorating options like icing, sprinkles, and chocolate make them festive.
• Great activity to do with kids; they’ll enjoy pressing shapes and adding sprinkles.

Ingredients Needed

Flour: Measure by scooping and leveling to avoid packing in too much flour, which can make cookies dry.

Salt: Enhances the butter and vanilla flavors; do not omit.

Butter: Use real, unsalted butter at room temperature for the best flavor and texture.

Sugar: Granulated sugar sweetens the dough and contributes to a tender crumb.

Egg: One egg binds the dough and adds moisture.

Extracts: A combination of vanilla and a touch of almond extract gives the cookies their classic, rich flavor.

Food Coloring: Optional, for colored dough or icing. Gel coloring works well.

Sprinkles and Frosting: Optional for decorating after baking or adding before baking for a festive look.

Recipe Variations

• Choose any cookie press disk to create different shapes and patterns.
• Add citrus zest (orange or lemon) for a bright, fresh flavor.
• Stir in 1–2 tablespoons of cocoa powder for chocolate spritz cookies.
• Add pumpkin pie spice or a spice blend for warm, autumnal notes.
• Turn them into thumbprint cookies by adding a small dollop of jam or Nutella after pressing.
• Dip half the cookie in melted chocolate or drizzle chocolate over cooled cookies.
• Dust with powdered sugar instead of icing for a simple finish.
• Use sprinkles or edible glitter to add color and sparkle.

Tips for Success

Use Room Temperature Ingredients

Bring eggs and butter to room temperature before mixing. This ensures even blending and creates a light, tender texture in the finished cookies.

Chill the Cookie Sheets

Chill baking sheets for 15–30 minutes before piping the shapes. A cold sheet helps the cookies hold their form while baking so details stay crisp.

Follow Your Cookie Press Instructions

Cookie presses vary by model. Read the manual so you understand how to load the dough, change disks, and press consistently for even shapes.

Cool Completely Before Decorating

Transfer baked cookies to a cooling rack and allow them to cool completely before adding icing or delicate decorations to prevent melting or sliding.

Work Efficiently

Keep the dough cool while you press shapes. If the dough warms up, the cookies can lose definition or spread too much during baking.

Uniform Size and Bake Time

Try to press cookies of similar size on each sheet so they bake evenly. Smaller or thinner designs will bake faster than thicker ones.

Storage

Store spritz cookies in an airtight container at room temperature for up to one week. If you use a perishable icing like cream cheese frosting, refrigerate them. For longer storage, freeze cookies in a freezer-safe container for up to 4–5 months; thaw at room temperature before serving.

Frequently Asked Questions

Why did my spritz cookies spread too much?

If the dough is too warm, the cookies can spread during baking. Chill the dough for 30–60 minutes and use chilled baking sheets to help maintain shape.

Why did my spritz cookies turn out dry and crumbly?

Overbaking dries out spritz cookies. Remove them from the oven as soon as the edges are set and lightly golden. They will firm up as they cool.

Can I freeze spritz cookie dough?

Yes. Wrap the raw dough tightly in plastic wrap and place in a freezer-safe bag or container for 2–3 months. Thaw in the refrigerator, then refill the cookie press or bag and press shapes as usual.

Recipe: Christmas Spritz Cookies

Enjoy baking these classic Christmas spritz cookies. They’re easy to adapt for different occasions and make a festive addition to any holiday spread.

The post Classic Christmas Spritz Cookie Recipe first appeared on Acalnet.

As summer winds down, I enjoy pulling out warm sweaters and welcoming seasonal flavors. This homemade pumpkin spice granola is one of my go-to recipes each autumn. It’s crunchy, spiced just right, and makes a satisfying, wholesome snack. Pair a bowl with Greek yogurt for a quick breakfast, use it as a topping for pancakes, or pack it as an easy snack for busy days.

This granola features large pecan pieces, tart dried cranberries, crunchy sunflower seeds and the cozy flavor of pumpkin with pumpkin pie spice. It keeps well in an airtight container for a couple of weeks and also freezes nicely if you want to make a larger batch and save some for later.

Ingredient Notes

• Oil: Use coconut, olive, sunflower, or any neutral-tasting oil you prefer.
• Pecans: Whole pecans give the best chunky bites, but halves or chopped pecans work well too.
• Pumpkin Puree: Use plain pumpkin puree—not pumpkin pie filling.
• Pumpkin Spice: Use your favorite pumpkin pie spice blend, homemade or store-bought.

Why You’ll Love It
Simple Prep: Just one bowl and a baking sheet
Customizable: Swap in different nuts, seeds or dried fruit to match your taste
Long shelf life & freezer-friendly

Instructions

1. Preheat and prepare
   Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Combine the dry ingredients
   In a large mixing bowl, stir together the rolled oats, pecans, sunflower seeds, sea salt, pumpkin pie spice, and brown sugar until evenly mixed.
3. Add the wet ingredients
   Add the pumpkin puree, oil, and maple syrup to the dry mixture. Stir until everything is thoroughly coated and evenly distributed.
4. Bake
   Spread the granola in an even layer on the prepared baking sheet. Press it lightly with the back of a spoon to help it clump. Bake on the center rack for 20–25 minutes, stirring once halfway through so the granola browns evenly.
5. Cool and finish
   When the granola is golden and toasted, remove it from the oven and let it cool on the pan for about an hour. As it cools it will crisp and break into clusters. After cooling, stir in the dried cranberries and store or serve.

Leftover Storage
Store leftover granola in an airtight container at room temperature for up to 2 weeks. To keep it longer, freeze in an airtight bag for up to 3 months; thaw to room temperature before serving.

FAQs

Additional Ideas

Nut & seed swaps: Replace pecans or sunflower seeds with almonds, walnuts, hazelnuts, pepitas, or a mix of seeds for variety and texture.

Dried fruit: Dried cranberries are classic for fall, but dried cherries, raisins, or blueberries also pair nicely.

Fun add-ins: Stir in mini chocolate chips after the granola has cooled, or top with fresh fruit or an extra dusting of cinnamon for more flavor.

You May Also Enjoy…

Thanks for stopping by. If you make this recipe, I’d love to hear how it turned out in the comments. Follow along on social media for more seasonal recipes and ideas: Facebook, Instagram, Pinterest, Twitter, and YouTube.

Happy Eating!

Pumpkin Spice Granola

This homemade pumpkin spice granola is perfect for breakfast or a fall snack. Pair it with yogurt or enjoy it on its own.

Prep Time 10 mins

Cook Time 20 mins

Cool Time 1 hr

Total Time 1 hr 30 mins

Course Breakfast, Brunch, Snack

Cuisine American

Servings 8 Servings

Calories 363 kcal

Ingredients

• 4 cups rolled oats (old fashioned)
• 3/4 cup sunflower seeds
• 1 cup pecans
• 1 tablespoon brown sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon sea salt
• 1/3 cup pumpkin puree
• 1/2 cup olive oil (or other oil of choice)
• 1/3 cup maple syrup
• 1 cup dried cranberries

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, combine oats, pecans, sunflower seeds, sea salt, pumpkin pie spice, and brown sugar.
3. Add pumpkin puree, oil, and maple syrup; stir until the mixture is evenly coated.
4. Spread the granola in an even layer on the prepared baking sheet and press down lightly to help it clump. Bake 20–25 minutes, stirring once halfway through.
5. Remove from oven and cool on the baking sheet for about an hour. Break into clusters and stir in dried cranberries before serving.

Notes

Leftover storage: Store cooled granola in an airtight container at room temperature for up to 2 weeks.

Freezer instructions: Cool completely, then freeze in an airtight bag or container for up to 3 months. Thaw to room temperature before serving.

Pecan note: Whole pecans give large, satisfying chunks, but halves or chopped pecans are fine if you prefer smaller pieces.

Nutrition

Calories: 363 kcal

Carbohydrates: 41 g | Protein: 6.7 g | Fat: 20.2 g

Saturated Fat: 2.7 g | Sodium: 239 mg | Fiber: 5.6 g | Sugar: 10.4 g

Potassium: 264 mg | Calcium: 42 mg | Iron: 2 mg

The post How to Make Pumpkin Spice Granola first appeared on Acalnet.