Simply Scratch

Chocolate Dirt Cake

Laurie McNamara — Fri, 16 Oct 2026 04:00:07 +0000

In this homemade Chocolate Dirt Cake, a rich chocolate buttermilk cake is topped with homemade whipped chocolate buttercream, crushed cookie crumbs and decorated with gummy worms to make this deliciously fun and kid friendly dessert. Yields 12 to 16 servings.

Calling all chocolate lovers!

I think it’s safe to say we’ve all heard of dirt pudding. Layers of smooth chocolate pudding and crushed chocolate cookies with gummy worms throughout. Sometimes it’s served in little cups or buckets with shovels. It’s a fun dessert and kids (and adults) love.

This is the cake version of that classic treat! I took my super simple chocolate buttermilk cake recipe and topped it with homemade whipped chocolate butter cream, sprinkled crushed cookies on top and then added the gummy worms to make it look like they were crawling out of the cake or slithering on the surface. Not going to lie, it was kind of fun to make this cake. However I can’t say I’m the biggest fan of chocolate and gummy worms – although my inner child remembers it differently.

Hi. I’m old. jkjk

The gummy worms are optional and you could decorate this cake any which way you want (creative themed ideas listed at the end of this post!) OR maybe you’re craving a chocolate on chocolate on chocolate cake. Either way, this cake is incredibly moist and deliciously chocolaty!

To Make This Chocolate Dirt Cake You Will Need:

nonstick baking spray with flour – Helps keep the cake from sticking to the pan.
unbleached all-purpose flour – The base for the cake batter.
cocoa powder – For that rich chocolatey flavor. Use natural unsweetened and NOT dutch process.
baking soda – Creates a gas while baking which helps the cake rise
baking powder – Will create lightness in the batter, which makes it rise.
fine salt – Use either sea salt or pink himalayan.
granulated sugar – For sweetening and flavor.
eggs (room temperature) – Set out 30 minutes before using or let sit in a bowl of lukewarm water.
unsweetened applesauce – Adds moisture without adding fat.
brewed coffee (cooled) – Adds moisture and enhances the chocolate flavor.
buttermilk – Lends a pleasant tanginess to the cake.
pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
whipped chocolate buttercream – Or chocolate frosting you prefer.
chocolate sandwich cookies (like Oreos) – Twist apart the cookies, scraping out the frosting before crushing.
gummy worms – Or get creative and make this dirt cake spooky, winter or spring themed.

Preheat your oven to 350° and lightly grease with nonstick baking spay with flour.

make the cake:

In a large mixing bowl, measure and add; 1-3/4 cup unbleached all-purpose flour, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder and 3/4 teaspoon fine salt.

Whisk to thoroughly combine.

In a separate bowl, measure and add in 2 cups granulated sugar, 2 large eggs, 1/2 cup unsweetened applesauce.

Whisk to combine before pouring in 1 cup buttermilk.

Then pour in 1 cup (cooled) brewed coffee.

Pour in 1 teaspoon vanilla extract.

Whisk again, to combine.

Pour the wet ingredients into the the dry.

You guessed it, whisk to combine.

Switch to a rubber spatula to scrape the sides and bottom of the bowl.

Pour the batter into the prepared pan.

Bake on the middle rack of your preheated oven for 20 to 22 minutes or until a toothpick is inserted and comes back with only a few crumbs attached.

Note: My oven is a small, older wall mount and I believe it to run hotter than large newer ovens. For me, this cake took 22 minutes but a reader made this cake and it took 35 minutes – which is more accurate for 9×13 cakes. With that said, because all ovens are different, check the cake as it bakes.

Remove and allow the cake to cool completely before frosting.

Meanwhile…

Make The Cookie Crumbs:

Twist open 24 Oreos and scrape and discard (or don’t 😉) the icing. Add the cookie crumbs to a food processor.

Pulse until fine crumbs are formed.

Once the cake has cooled, make the frosting. I’ll include the recipe at the bottom, but here is the step-by-step post if you want to see how it’s made.

Build The Cake:

Grab the frosting, cookie crumbs and gummy worms (or any other decorations) and build the cake!

Add all of the frosting to the top of the cake.

Use an offset spatula to spread it evenly.

Top with cookie crumbs and spread corner to corner!

Arrange the gummy worms. I like to have some look as if they’re coming out of the dirt and also some crawling out of the pan.

Dirt Cake Variations:

Halloween – Use candy pumpkins, bones and cookies for tombstones.
Christmas or Winter Theme – Add a dusting of powdered sugar and decorate with Christmas chocolates, sprinkles and mini candy canes.
Easter – Use green tinted shredded coconut for grass. Add orange tinted white chocolate covered strawberries, peeps and/or use jelly beans and Cadbury mini eggs.

Slice and serve.

Dirt cake look complete with shovel spoons I found on Amazon 🤣

Enjoy! And if you give this Chocolate Dirt Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Chocolate Dirt Cake

Yields 12 to 16 servings.

Course Desserts & Sweet Treats

Cuisine American

Keyword baking, cake, chocolate cake, chocolate frosting, dirt cake

Prep Time 25

Cook Time 20

Cooling time 1 30

Total Time 2 15

Servings servings

Calories 421kcal

Author Laurie McNamara

Equipment

Ingredients

1¾ cup unbleached all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon fine salt sea salt or pink himalayan
2 cups granulated sugar
2 large eggs
1/2 cup unsweetened applesauce
1 cup brewed coffee cooled
1 cup buttermilk
1 teaspoon pure vanilla extract
1 recipe chocolate whipped buttercream
24 oreo cookies
45 gummy worms

US Customary - Metric

Instructions

Preheat your oven to 350℉ (or 180℃)
Lightly grease with nonstick baking spay with flour.
In a large mixing bowl, measure and add the unbleached all-purpose flour, unsweetened cocoa powder, baking soda, baking powder and fine salt. Whisk to thoroughly combine.
In a separate bowl, measure and add in the granulated sugar, eggs and unsweetened applesauce. Whisk to combine before pouring in buttermilk, cold coffee and vanilla. Stir to combine.
Pour the wet ingredients into the the dry and stir to combine. Switch to a rubber spatula to scrape the sides and bottom of the bowl.
Pour the batter into the prepared pan and bake on the middle rack of your preheated oven for 20 to 22 minutes or until a toothpick is inserted and comes back with only a few crumbs attached. (see notes below)
Twist open the cookies and scrape and discard the icing. Add the cookies to a food processor and pulse until fine crumbs are formed.
Once the cake has cooled, make the frosting. (see recipe card below this one)
Once the cake has cooled, grab the frosting, cookie crumbs and gummy worms (or any other decorations).
Add the frosting to the top of the cake and use an offset spatula to spread it evenly. Sprinkle with crushed cookies and top with gummy worms or any other edible decorations.
Store leftover cake covered in the refrigerator.

Notes

NOTE: My oven is a small, older wall mount and I believe it to run hotter than most standard and newer ovens. For me, this cake took 22 minutes to bake but a reader made this cake and it took 35 minutes - which is more accurate for 9x13 cakes. With that said, because all ovens are different, check the cake as it bakes.

Dirt Cake Variations:

Halloween - Use candy pumpkins, bones and cookies for tombstones.
Christmas or Winter Theme - Add a dusting of powdered sugar and decorate with Christmas chocolates, sprinkles and mini candy canes.
Easter - Use green tinted shredded coconut for grass. Add orange tinted white chocolate covered strawberries, peeps and/or use jelly beans and Cadbury mini eggs.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition

This recipe was originally posted on October 28th, 2022 and has been updated with clear and concise instructions, new photography and helpful information.

Homemade Sloppy Joes Recipe

Laurie McNamara — Wed, 14 Oct 2026 04:00:01 +0000

This Homemade Sloppy Joes Recipe is so easy and delicious! Cooked ground beef in a simple sweet and tangy sauce, served on a toasted bun with your favorite toppings! Yields 6 to 8 depending on how sloppy you like your joes to be.

Truth be told, I’ve never had canned sloppy joe filling.

I grew up on homemade sloppy joes and so I know no other way other than to make them at home. It might not be as easy as opening a can but it’s definitely simple to pull together, tastes infinitely better and is just as sloppy, if not more so.

My husband and I like ours with melty cheese and pickles (and him raw jalapeños) while our girls only request is that the bun is toasted.

As for what to serve with sloppy joes, I’ve listed quite a few options near the end of the post.

To Make This Homemade Sloppy Joes Recipe You Will Need:

olive oil – Or use avocado oil.
lean ground beef – I use either 90/10, 92/8 or 96/4 lean ground beef but you can use what you like.
ketchup – Use homemade or store-bought.
water – Helps thin the sauce to the perfect consistency.
vinegar – Lends subtle tang to this recipe.
mustard – Adds a tart and tangy flavor.
sugar – Adds sweetness and balances the acidity.
kosher salt – Enhances the flavors in this recipe.
freshly ground black pepper – This adds subtle bite and flavor.
paprika – Adds color and subtle flavor.
buns (toasted) – I like to use brioche but use what you like.

optional toppings:

cheese – American, cheddar or pepper jack
dill pickle slices – I like Claussen.
pickled red onions – Or substitute with raw onion.
pickled jalapeños – Or use raw jalapeños.

In a 10-inch deep sided skillet over medium heat, add 2 teaspoons olive oil and 1½ pounds lean ground beef.

Use a wooden spatula to break up the meat, cooking until browned and no longer pink. Remove and discard any fat in the pan.

Next add in 1¼cups ketchup, 1/4 cup water, 1/2 teaspoon distilled white vinegar, 1 tablespoon prepared yellow mustard, 2 tablespoons white sugar, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon paprika.

Stir well to combine and simmer over low heat for 15 minutes.

Toast buns and top with the sloppy joe mixture.

Lastly top with desired toppings.

If using cheese, place the toasted bottom buns on a foil lined pan, top with desired amount of sloppy joe mixture and a slice of American (or cheese of choice) and slip under your preheated broiler until just melted – about a minute. Watch carefully to avoid burning.

What Sides Go With Sloppy Joes?

oven-baked or air-fried french fries
steak fries, potato wedges or sweet potato steak fries
oven-baked or air fried sweet potato fries
potato chips
cut veggies and ranch
mac and cheese
coleslaw

Click Here For More Sloppy Joe Recipes!

Enjoy! And if you give this Homemade Sloppy Joes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Homemade Sloppy Joe Recipe

This Homemade Sloppy Joes Recipe is so easy and delicious! Cooked ground beef in a simple sweet and tangy sauce, served on a toasted bun with your favorite toppings! Yields 6 to 8 (depending on how sloppy you like your joes to be).

Course Mains & Entrees

Cuisine American

Keyword beef recipe, easy dinner, easy recipe, sandwiches

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 410kcal

Author Laurie McNamara

Equipment

Staub Cast Iron 3.5-qt Braiser with Glass Lid - Grenadine

Ingredients

2 teaspoons olive oil or avocado oil
1½ pounds lean ground beef I do 96/4 but use what you like
1¼ cup ketchup
1/4 cup water
1/2 teaspoon distilled white vinegar
1 tablespoon prepared yellow mustard
2 tablespoons granulated white sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
6 toasted brioche buns for serving (see notes)

OPTIONAL TOPPINGS:

cheese American or another good melty cheese
dill pickle slices
pickled red onions
raw or pickled jalapeños

US Customary - Metric

Instructions

In a 10-inch deep sided skillet over medium heat, add oil and ground beef. Use a wooden spatula to break up the meat, cooking until browned and no longer pink. Remove and discard any fat in the pan.
Next add in ketchup, water, vinegar, mustard, sugar, salt, black pepper and paprika. Stir well to combine and simmer over low heat for 10 to 15 minutes.
Toast buns and top with the sloppy joe mixture and any desired toppings.
NOTE: If topping with cheese, place bottom half of the toasted buns on a foil lined pan, top with desired amount of sloppy joe mixture and a slice of American (or cheese of choice) and slip under your preheated broiler until just melted. Watch carefully to avoid burning!

Notes

NOTE: Nutritional information is for meat mixture and brioche buns only.

For Homemade Brioche Buns: You can use this recipe and just cut dough into 6 or 8 portions (instead of the 12). Baking may take an additional minute or two in the oven.

Nutrition

This recipe was originally posted on October 23rd, 2024 and has been updated with clear and concise instructions, new photography and helpful information.

Hot Caramel Apple Cider

Laurie McNamara — Mon, 12 Oct 2026 04:00:42 +0000

Hot Caramel Apple Cider is a cozy fall beverage consisting of warm apple cider, caramel sauce and vanilla topped with whipped cream, an extra drizzle of caramel sauce and a dusting of cinnamon. Recipe serves 4 (8 ounce) mugs.

A fall hug in a mug.

Since starting college, after class on Thursdays, Mal swings by Biggby coffee and treats her self to a caramel apple cider. When she asked me to try it, of course I obliged, and oh.my.gosh was it good. Caramel-ly, apple-y and so warm and comforting. But when she mentioned it was over $7 for a 16 ounce cup 🤯 I told her I could make it for way less.

So I did!

It’s a simple as heating apple cider and caramel until steaming and stirring in vanilla. Once poured it into mugs, top with a little (or a lot) of whipped cream, caramel and a pinch of ground cinnamon.

Your new favorite fall beverage. So simple and super cozy.

To Make This Hot Caramel Apple Cider Recipe You Will Need:

apple cider – Try to look for fresh pressed apple cider. We’re lucky and live around the corner from a cider mill.
caramel sauce – Homemade or store-bought.
vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
whipped cream – Adds luscious creaminess.
ground cinnamon – Lends a distinct warm and woodsy flavor.
cinnamon sticks – This is totally optional for garnishing the drink.

Pour 4 cups of apple cider into a saucepan.

Pour in 4 to 6 tablespoons of caramel. I honestly, do this to taste because it’s almost impossible to screw up. So how much is up to you.

Stir and heat on medium-low until hot.

Once hot, remove and add in 1 teaspoon vanilla extract. Want more vanilla? Add another 1/2 to 1 teaspoon or enough to your liking.

Grab a ladle or pour into 8 ounce mugs.

Now this hot caramel apple cider is amazing, but let’s make it even better, shall we?

Add a dollop (or pipe) whipped cream on top of the hot caramel apple cider, drizzle with caramel and sprinkle with a pinch of ground cinnamon.

Enjoy! And if you give this Hot Caramel Apple Cider recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Hot Caramel Apple Cider

Course Drinks & Adult Beverages

Cuisine American

Keyword apple, apple cider, beverage, fall drink

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 167kcal

Author Laurie McNamara

Ingredients

4 cups apple cider
4 tablespoons caramel or more to taste, plus more for serving
1 teaspoon pure vanilla extract or more to taste
1/4 cup sweetened whipped cream for garnish (optional)
4 pinches ground cinnamon for garnish

US Customary - Metric

Instructions

Pour cider and caramel into a saucepan. Heat on medium to medium-low, stirring occasionally until hot.
Remove off of heat and stir in vanilla.
Divide among mugs and serve topped with whipped cream, a drizzle of caramel and pinch of ground cinnamon.

Notes

Nutrition

This recipe was originally posted on September 30th, 2022 and has been updated with clear and concise instructions, new photography and helpful information.

Baja Chicken Chili

Laurie McNamara — Wed, 07 Oct 2026 14:17:40 +0000

This Baja Chicken Chili is so easy, delicious and spicy! Tender cooked chicken, sweet corn, black and pinto beans, diced green chiles and jalapeños in a creamy fire-roasted tomato sauce. Yields about 9 (1½ cup) servings.

Love a good spicy chili?

Me too! A few weeks ago I was having lunch with my family at a local diner and ordered their baja chicken soup and half a sandwich. It was so good! And sparked inspiration for a chili – because it definitely was a cross between the two (in my opinion). In this version, chicken breasts are poached with onions and garlic, beans, sweet corn, green chiles and jalapeños in a fire-roasted tomato sauce. Once cooked, shred the chicken and add back into the pot with freshly squeezed lime juice and greek yogurt. So simple.

And since I love a plethora of toppings on my chili, I added a dollop of greek yogurt, shredded cheddar cheese, crunchy tortilla strips and minced cilantro. SO freaking good! And perfect for this time of year.

To Make This Baja Chicken Chili You Will Need:

olive oil – Or you can substitute with avocado oil.
yellow onion – Adds a sweet and subtle onion flavor.
garlic – Adds distinct punchy flavor.
pinto beans – I like to use canned for ease.
black beans – I like to use canned for ease.
diced green chile peppers (canned) – I use one (4-ounce) can of mild.
diced jalapeños (canned) – I use one (4-ounce) can.
sweet corn – Use fresh or frozen sweet corn.
crushed fire-roasted tomatoes – Fire-roasted tomatoes adds additional flavor to this recipe, however, regular can be substituted.
boneless skinless chicken breasts – You’ll need 2 pounds.
baja seasoning – I like to use my homemade Baja seasoning.
low-sodium chicken broth – Or low-sodium chicken bone broth. Use homemade or store-bought.
lime juice – Adds acidity and bright citrus flavor.
plain whole milk greek yogurt – Lends creaminess to the chili.

for serving:

plain whole milk greek yogurt
grated sharp cheddar cheese
chopped fresh cilantro
sliced fresh jalapeño
tortilla chips or strips
diced avocado
hot sauce
lime wedges

Rinse and drain 1 can of into beans and then smash with a potato masher or fork and set aside. This will add more thickness to the chili. Then rinse and drain the remaining cans of pinto and black beans.

Build The Chili:

Heat a large dutch oven or soup pot over medium-high heat, add 2 tablespoons olive oil and 1 large yellow onion (that has been diced) with a pinch of kosher salt.

Stir and cook until soft and translucent and the edges starting to brown. Add in 4 cloves finely chopped garlic, stir and cook for 1 minute.

Next add in the smashed pinto beans, whole pinto and black beans, 1 cup sweet corn, 1 (4 ounce) can each of diced green chile peppers and jalapeños, and 14 ounces crushed fire-roasted tomatoes.

Add in 2 pounds boneless skinless chicken breasts and 3 tablespoons baja seasoning.

Lastly, pour in 4 cups of low-sodium chicken broth or low-sodium chicken bone broth.

Stir to incorporate. With the lid askew, bring to a boil. Once boiling, uncover and reduce heat to simmer and cook the chicken 20 to 25 minutes.

Once the chicken is fully cooked, use tongs to remove the chicken breasts and transfer to a cutting board. Use forks to shred the chicken.

Add the shredded cooked chicken back into the pot along with the juice of 1 lime and 2/3 cup plain whole milk greek yogurt.

Note: Low-fat or fat-free greek yogurt will separate and curdle in the chili.

Taste and season with kosher salt (around 2 teaspoons, more or less to taste) and lots of freshly ground black pepper.

Ladle chili into bowls and top with your favorite chili toppings.

Additional toppings for Baja Chicken Chili:

plain whole milk greek yogurt
sharp cheddar cheese
chopped cilantro
tortilla strips or chips
sliced jalapeno
lime juice (wedges)
hot sauce
diced avocado

Can You Make This In the Slow Cooker?

Yes! Sauté onion (in a skillet or directly in your slow cooker if it has the sauté capability) until soft and translucent. Add in the garlic and cook 1 minute. Then add that in with the beans, corn, chiles, jalapeños, tomatoes, chicken, seasoning and broth to your slow cooker. Stir, cover and cook on low for about 6 to 8 hours. Once the chicken is cooked, turn off the heat to your slow cooker and shred the chicken on a cutting board. Add the chicken back in and stir in lime juice and greek yogurt. Taste and season with salt and pepper.

How To Store Homemade Chili:

Transfer the chili to bowl or bowls that has an air-tight lid. Allow the chili cool uncovered. The chili doesn’t have to be completely cold, just not hot or extremely warm as it can negatively affect the food surrounding it in the fridge.

How Long Can Chili Last In the Fridge?

If stored properly Chili will last for 4 to 5 days in the fridge.

Can you Freeze Chili?

Yes! Follow the below steps for freezing chili!

How long does Chili last in the freezer?

Store chili in the freezer for up to 3 to 6 months.

How To Freeze Chili And Reheat Later:

COOL: It’s always best to make sure the chili is has cooled before freezing. Never place hot or very warm items in the freezer (or fridge!) as it can thaw and negatively affect the nearby food.
PORTION: Once cooled, divide chili into portions, leaving room for expansion. Whether it’s a single serving, two or four, portion the cooled chili into either freezer safe bags or air-tight containers. I prefer using freezer safe bags and removing as much air as possible, this helps with storing.
FLATTEN: After you’ve portioned out the chili, lay flat on a rimmed baking sheet and freeze for a few hours. Like how I did it in this post.
STORE: Now you can stack the flat frozen chili portions vertically or horizontally saving so much freezer space.
REHEAT: I prefer to thaw frozen chili overnight in the fridge. However you can soak in a sink of lukewarm water for 20 to 30 minutes – flip every so often and change out the water at least once or twice. You can also defrost in the microwave until thawed. Lastly, add thawed chili to saucepan or dutch oven and heat until thoroughly heated throughout.

For More Chili Recipes Click Here!

Enjoy! And if you give this Baja Chicken Chili recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Baja Chicken Chili

This Baja Chicken Chili is so easy, delicious and spicy! Tender cooked chicken, sweet corn black and pinto beans, diced green chiles and jalapeños in a creamy fire-roasted tomato sauce.

This recipe will serve about 9 (1½ cup) servings.

Course Mains & Entrees, Soups, Stews & Chilis

Cuisine American

Keyword baja, chicken, dinner recipe, easy recipe, fall recipe, one pot, poultry, slow cooker, spicy

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 330kcal

Author Laurie McNamara

Equipment

Ingredients

2 tablespoons olive oil or use avocado oil
1 large yellow onion diced
4 cloves garlic finely chopped
2 cans pinto beans rinsed and drained, 1 can smashed well
1 can black beans rinsed and drained
1 cup sweet corn fresh or frozen
4 ounces diced green chiles canned
4 ounces diced jalapeños canned
14 ounces crushed fire-roasted tomatoes
2 pounds boneless skinless chicken breasts
3 tablespoons homemade baja seasoning
4 cups low-sodium chicken broth or low-sodium chicken bone broth
1 medium lime juiced, about 2 tablespoons
1/2 cup plain whole milk greek yogurt
kosher salt to taste
freshly ground black pepper to taste

OPTIONAL CHILI TOPPINGS:

plain whole milk greek yogurt or sour cream
sharp cheddar cheese freshly grated
chopped cilantro
diced avocado
fresh jalapeño slices
tortilla strips or tortilla chips
hot sauce
lime wedges

US Customary - Metric

Instructions

Rinse and drain 1 can of into beans and then smash with a potato masher or fork and set aside. Rinse and drain the remaining cans of pinto and black beans.
Heat a large dutch oven or soup pot over medium-high heat, add olive oil and diced yellow onion with a pinch of kosher salt. Stir and cook until soft and translucent and the edges starting to brown. Add in garlic, stir and cook for 1 minute.
Next add in the smashed pinto beans, (rinsed and drained) whole pinto and black beans, sweet corn, green chiles and jalapeños, and crushed fire-roasted tomatoes. Add in 2 pounds boneless skinless chicken breasts and baja seasoning. Lastly, pour in chicken broth . Stir to incorporate. With the lid askew, bring to a boil. Once boiling, uncover and reduce heat to simmer and cook the chicken 20 to 25 minutes.
Once the chicken is fully cooked, use tongs to remove the chicken breasts and transfer to a cutting board. Use forks to shred the chicken. Add the shredded cooked chicken back into the pot along with the lime juice and greek yogurt. Stir well.

Low-fat or fat-free greek yogurt will separate and curdle in the chili.

Taste and season with kosher salt (around 2 to 2½ teaspoons, more or less to taste) and lots of freshly ground black pepper.
Ladle chili into bowls and serve with desired toppings.

Notes

Note: The nutritional information provided is for the chili and does NOT include any toppings or serving suggestions.

Nutrition

Honey Butter Glazed Cornbread

Laurie McNamara — Mon, 05 Oct 2026 04:00:49 +0000

This Honey Butter Glazed Cornbread is a savory cornbread with a simple honey butter poured over top. Perfect with chili, pulled pork or jambalaya! Yields 10 servings.

Love a sweet and savory cornbread recipe? This. Is. It.

A super simple buttermilk cornbread batter is poured into a hot skillet, baked and then immediately drizzled with a honey butter mixture. This cornbread recipe is tender, moist and has so much flavor! I’ve even done a half honey and half maple version and it’s just as delicious.

Click Here For More Cornbread Recipes!

To Make This Honey Butter Glazed Cornbread You Will Need:

unsalted butter – Used for greasing the pan.
yellow cornmeal – Use fine ground or for a chewier texture, use medium ground.
unbleached all-purpose flour – Is needed so the texture of the cornbread and isn’t too crumbly.
baking powder – Create lightness in the batter, which makes the cornbread rise and gives them a fluffy crumb. Avoid baking powder with aluminum.
baking soda – Creates a gas while baking which helps the cornbread rise.
fine salt – Enhances the flavor of the cornbread. Use sea salt or pink himalayan.
buttermilk – Adds richness and flavor and keeps the cornbread moist.
eggs – These bind all of the ingredients together to create structure and texture of the cornbread.
honey – Lends sweetness and flavor.
unsalted butter (melted) – Lends richness and flavor.

for the honey butter glaze:

salted butter (melted)
honey – I’ve also made this with a mixture of both honey and maple syrup.

Pace a 10-inch skillet in your oven and then preheat your oven to 425℉ (or 220℃).

Combine the Dry Ingredients:

In a mixing bowl, measure and add in 1 cup (fine or medium ground) corn meal, 3/4 cup unbleached all-purpose flour, 1½ teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt. Stir until combined.

Combine The Wet Ingredients:

In a separate bowl (or 4-cup liquid measuring cup) add 1½ cups buttermilk, 2 large eggs and 2 tablespoons honey.

Whisk or stir well to combine.

Pour in the wet ingredients into the bowl with the dry ingredients.

Whisk until just combined.

Lastly, pour in 6 tablespoons melted unsalted butter.

Stirring until incorporated.

Once the oven and skillet have preheated, wearing oven mitts, carefully remove the skillet and add in 2 tablespoons unsalted butter. Swirl the pan to coat the bottom.

Pour the cornbread batter into the hot skillet and then bake on the middle rack for 16 to 18 minutes or until a tester comes back clean with a few crumbs attached.

Make The Honey Butter:

Meanwhile, melt 2 tablespoons of salted butter and add in 2 tablespoons honey. Stir well to combine.

Once the cornbread has baked, remove and immediately pour the honey butter over top.

I wish you could smell this!

Once cooled, cut the glazed cornbread into pieces.

And serve with your favorite meal like chili, pulled pork or thanksgiving dinner!

Enjoy! And if you give this Honey Butter Glazed Cornbread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Glazed Cornbread

This Honey Butter Glazed Cornbread is a savory cornbread with a simple honey butter poured over top. Perfect with chili, pulled pork or jambalaya! Yields 10 servings.

Course Breads & Baked Goods

Cuisine American

Keyword corn meal, cornbread, honey, maple syrup

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 259kcal

Author Laurie McNamara

Equipment

Finex 10" Cast Iron Skillet

Ingredients

2 tablespoons unsalted butter (not melted) for skillet

FOR THE CORNBREAD:

1 cup cornmeal fine for medium ground
3/4 cups unbleached all-purpose flour
1½ tablespoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1½ cups buttermilk
2 large eggs
2 tablespoons honey
6 tablespoons unsalted butter

FOR THE HONEY BUTTER:

2 tablespoons salted butter melted
2 tablespoons honey

US Customary - Metric

Instructions

Pace a 10-inch skillet in your oven and then preheat your oven to 425℉ (or 220℃).

MAKE THE CORNBREAD:

In a mixing bowl, measure and add in (fine or medium ground) corn meal, unbleached all-purpose flour, baking powder, baking soda and fine salt. Stir until combined.
In a separate bowl (or 4-cup liquid measuring cup) add buttermilk, eggs and honey. Whisk well to combine.
Pour in the wet ingredients into the bowl with the dry ingredients and whisk until just combined. Lastly, pour in (6 tablespoons) melted unsalted butter. Stirring until incorporated.
Once the oven and skillet have preheated, wearing oven mitts, carefully remove the skillet and add in 2 tablespoons unsalted butter. Swirl the pan to coat the bottom. Pour the cornbread batter into the hot skillet and then bake on the middle rack for 16 to 18 minutes or until a tester comes back clean with a few crumbs attached.

MAKE THE HONEY BUTTER:

Melt 2 tablespoons of salted butter and add in 2 tablespoons honey. Stir well to combine. Once the cornbread has baked, remove and immediately pour the honey butter over top.
Let cool slightly before slicing and serving.

Notes

Nutrition

This recipe was originally posted on March 6, 2013 and has been updated with clear and concise instructions, new photography and helpful information.

Old Fashioned Apple Cake

Laurie McNamara — Sat, 03 Oct 2026 14:51:34 +0000

This Old Fashioned Apple Cake tastes like fall! A simple cinnamon cake studded with diced honeycrisp apples is served with a warm vanilla butter sauce. Yields 8 to 12 servings.

Nothing says fall like an Old Fashioned Apple Cake!

I adore cake. And what I adore even more is a cake that is baked in a single pan and doesn’t require frosting. In this cozy fall cake, honeycrisp apples stud a simple yet scrumptious cinnamon cake and is served with a warm vanilla butter sauce. You could also serve this cake warm with a scoop of vanilla or butter pecan ice cream and then drizzle the butter sauce over top.

Either way, it’s to die for.

To Make This Old Fashioned Apple Cake You Will Need:

for the cake:

unbleached all-purpose flour – Gives structure to the cake.
baking soda – Creates a gas while baking which helps the cake rise.
cinnamon (ground) – Lends distinct warm and woodsy flavor.
fine salt – Use either sea salt or pink himalayan.
granulated sugar (white) – Adds sweetness and flavor.
unsweetened apple sauce – Adds moisture without added fat.
extra light olive oil – Or another neutral flavorless oil meant for baking.
eggs – Adds richness and flavor.
pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
honeycrisp apples – A balanced mix of honey-like sweetness and mild tartness. Or use Granny Smith, pink lady or Jonagold.

for the butter sauce:

unsalted butter – Adds richness and flavor and is the base of the sauce.
light brown sugar – Lends sweetness, subtle caramel-like flavor and gives the brownies a fudgy texture.
heavy cream – Adds richness and creaminess.
vanilla bean paste – Or substitute with pure vanilla extract.

Preheat your oven to 350°F (or 180°C).

Grease a 9×13 or 2-quart oven-safe baking dish.

In a bowl, measure and add 2 cups unbleached all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon and 1/2 teaspoon fine salt.

Whisk to combine.

In a separate bowl, preferably with a spout, measure and add 1½ cups granulated white sugar, 1/4 cup unsweetened applesauce, 1/4 cup extra light olive oil, 2 large eggs and 2 teaspoons pure vanilla extract.

Whisk well to combine.

Pour the wet ingredients into the dry.

Switch over to a rubber spatula and mix until just about combined.

Lastly add in 4 cups diced honeycrisp apples (or use Granny Smith, pink lady or jonagold).

Then gently fold to combine.

Transfer to the prepared pan and bake on the middle rack of your preheated oven and bake for 35 to 40 minutes or until the middle is set. A tester/toothpick should come back clean after inserted into the middle.

Remove and let cool slightly.

Make The Vanilla Butter Sauce:

In a skillet, add 6 tablespoons of unsalted butter and heat over medium low.

Once melted, measure and add 3/4 cup light brown sugar.

Whisk while the sugar melts into the butter. It will be separated at first but will eventually come together.

Once combined, whisk in 1/3 cup heavy cream.

Lastly, remove off of the heat and add in 1 teaspoon vanilla bean paste or pure vanilla extract.

Stir to combine.

NOTE: The warmer the sauce the thinner it will be and will thicken as it cools.

Serve the slightly warm cake with the vanilla butter sauce.

Alternatively, you could also serve this with a scoop of vanilla or butter pecan ice cream and then drizzle the butter sauce over top.

Click Here For More Apple Recipes!

And check out my other Old Fashioned recipes here!

Enjoy! And if you give this Old Fashioned Apple Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Old Fashioned Apple Cake

This Old Fashioned Apple Cake tastes like fall! A simple cinnamon cake studded with diced honeycrisp apples is served with a warm vanilla butter sauce.

Course Desserts & Sweet Treats

Cuisine American

Keyword apple, apple cake, baking, cake, easy recipe, fall baking

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 355kcal

Author Laurie McNamara

Ingredients

FOR THE CAKE:

2 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon fine salt
1½ cups granulated (white) sugar
1/4 cup unsweetened apple sauce
1/4 cup extra light olive oil
2 large eggs
2 teaspoons pure vanilla extract

FOR THE VANILLA BUTTER SAUCE:

6 tablespoons unsalted butter
3/4 cup light brown sugar
1/3 cup heavy cream
1 teaspoon vanilla bean paste or pure vanilla extract

US Customary - Metric

Instructions

Preheat your oven to 350°F (or 180°C).
Grease a 9×13 or 2-quart oven-safe baking dish.
In a bowl, measure and add flour, baking soda, ground cinnamon and fine salt. Whisk to combine.
In a separate bowl, preferably with a spout, measure and add sugar, unsweetened applesauce, oil, eggs and vanilla. Whisk well to combine.
Pour the wet ingredients into the dry. Switch over to a rubber spatula and mix until just about combined. Lastly add in the diced apples. Then gently fold to combine.
Transfer to the prepared pan and bake on the middle rack of your preheated oven and bake for 35 to 40 minutes or until the middle is set. A tester/toothpick should come back clean after inserted into the middle. Remove and let cool slightly.

MAKE THE VANILLA BUTTER SAUCE:

In a skillet, add unsalted butter and heat over medium low. Once melted, measure and add light brown sugar. Whisk while the sugar melts into the butter. It will seem separated at first but will eventually come together. Once combined, whisk in heavy cream. Lastly, remove off of the heat and add vanilla bean paste or pure vanilla extract. Stir to combine.
Serve the slightly warm cake with or without ice cream and drizzled with the vanilla butter sauce.

The warmer the sauce the thinner it will be and will thicken as it cools.

Notes

Nutrition

Honey Roasted Carrot Salad

Laurie McNamara — Wed, 30 Sep 2026 18:01:37 +0000

This Honey Roasted Carrot Salad is so delicious and bursting with flavor. Honey roasted carrots are combined with crumbed feta, pickled red onions, chopped pistachios, pomegranate arils, fresh herbs and tossed in a pomegranate vinaigrette. Yields 6 servings.

I love salads like this.

Colorful, texture rich, and filled with goodies. Kind of like the bottom of a salad bowl where the toppings have collected in the last of the dressing. It’s the best part of any salad honestly. In this cozy fall salad, honey roasted carrots are tossed with pickled red onions, chopped pistachios, pomegranate arils, crumbed feta cheese and fresh herbs before being tossed in a pomegranate pistachio vinaigrette. The end result is a warm-ish earthy salad that’s a little sweet, a little tangy and herby. Its magic.

Perfect as a side or add leftover roasted chicken or protein of your choice and make it a main dish.

To Make This Honey Roasted Carrot Salad You Will Need:

for the dressing:

pomegranate molasses – Lends tart, sour, and fruity flavor with a deep, rich background of sweetness.
dijon mustard – Adds flavor and helps emulsify the dressing.
garlic paste – Lends distinct punchy flavor.
kosher salt – Enhances the flavors in the dressing.
freshly ground black pepper – For distinct bite and flavor.
lemon juice – Adds bright and acidic citrus flavor.
pistachio oil – Or substitute with olive oil.

for the salad:

carrots – Use carrots some one similar in size to ensure even roasting.
avocado oil – Or an oil safe for high temperature cooking.
garlic paste – Adds distinct punchy flavor.
honey – Lends sweetness and adds sticky texture to the carrots when roasted.
kosher salt – Enhances the flavors in the dressing.
freshly ground black pepper – For distinct bite and flavor.
pickled red onion – Adds tangy, slightly sweet onion flavor.
feta cheese – Or substitute with crumbled goat cheese.
pistachios – Adds crunch and a mild earthy flavor.
pomegranate arils – Adds a pop of color, texture and sweet tart flavor.
mint – Mint brings a bright, bold flavor.
parsley – Adds a pop of color and herbaceous flavor.
chives – Adds mild fresh onion flavor.

Make The Carrots:

Preheat your oven to 375°F (or 190°C).

Peel and roll cut 2 pounds carrots and add to a baking dish. Drizzle with 2 tablespoon olive oil or avocado oil, 2 tablespoons honey, 1 tablespoon garlic paste (or grated fresh), 3/4 teaspoon kosher salt and lots of freshly ground black pepper – about 1/2 teaspoon.

WHAT IS A ROLL CUT?

A roll cut or oblique cut, is a technique where you cut food (typically done with long vegetables like: carrots, parsnips and zucchini) in way in which it gives the food two angled sides. This method promotes even cooking/roasting and visual appeal when served!

Toss well to coat and roast on the middle rack of your preheated oven for 35 to 45 minutes or until the carrots are fork tender. Toss half way through roasting.

For caramelized edges, remove the pan and preheat your ovens broiler on high. Use oven mitts to move the oven rack just below the heating element. Broil the carrots 2 to 3 minutes – watch carefully to avoid burning. Remove and let cool.

Make The Dressing:

In a bowl or liquid measuring cup measure and add 1 tablespoon pomegranate molasses, 1 teaspoon dijon mustard, 1 teaspoon garlic paste (or grated fresh), juice from a small to medium lemon – about 2 tablespoons, 3 tablespoons pistachio oil (or use olive oil), 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

Whisk well to combine and set off to the side.

Build The Salad:

Once the carrots are cool slightly, transfer to a large mixing bowl. Add in 1/2 cup of feta cheese, 2 ounces pickled red onions, 1/3 cup chopped pistachios, 1/3 cup pomegranate arils, and 1½ tablespoons chopped fresh parsley, mint and chives.

Toss to combine.

Quickly whisk the dressing again before pouring it over top of the salad.

Tossing once more.

Transfer to a serving dish and sprinkle with chopped fresh herbs and a little freshly ground black pepper.

So pretty and so so delicious. I love salads like this and I hope you do too!

Click Here For More Salad Recipes!

Enjoy! And if you give this Honey Roasted Carrot Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Honey Roasted Carrot Salad

Servings servings

Calories 283kcal

Author Laurie McNamara

Ingredients

FOR THE DRESSING:

1 tablespoon pomegranate molasses
1 teaspoon dijon mustard
1 teaspoon garlic paste or use freshly grated garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 small lemon juiced (about 2 tablespoons)
3 tablespoons pistachio oil or use olive oil

FOR THE SALAD:

2 pounds carrots peeled and roll cut
2 tablespoons avocado oil or an oil safe for high temp cooking
2 tablespoons honey
1 tablespoon garlic paste or use freshly grated garlic
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 ounces pickled red onions more or less to taste
1/2 cup feta cheese or goat cheese
1/3 cup pomegranate arils
1/3 cup chopped pistachios
1½ tablespoons chopped fresh mint
1½ tablespoons chopped fresh parsley
1½ tablespoons snipped fresh chives

US Customary - Metric

Instructions

MAKE THE CARROTS:

Preheat your oven to 375°F (or 190°C).
Peel and roll cut the carrots and add to a baking dish. Drizzle with avocado oil, honey, garlic paste (or grated fresh), kosher salt and freshly ground black pepper. Toss well to coat and roast on the middle rack of your preheated oven for 35 to 45 minutes or until the carrots are fork tender. Toss half way through roasting.
For caramelized edges, remove the pan and preheat your ovens broiler on high. Use oven mitts to move the oven rack just below the heating element. Broil the carrots 2 to 3 minutes – watch carefully to avoid burning. Remove and let cool.

MAKE THE VINAIGRETTE:

In a bowl or liquid measuring cup measure and add 1 tablespoon pomegranate molasses, 1 teaspoon dijon mustard, 1 teaspoon garlic paste (or grated fresh), lemon juice, pistachio oil (or use olive oil), kosher salt. Whisk well to combine and set off to the side.

BUILD THE SALAD:

Once the carrots are cool slightly, transfer to a large mixing bowl. Add in feta cheese, pickled red onions, pistachios, pomegranate arils, parsley, mint and chives. Toss to combine. Quickly whisk the dressing again before pouring it over top of the salad and giving the salad one more toss.
Transfer to a serving dish and sprinkle with chopped fresh herbs and a little freshly ground black pepper.

Notes

Nutrition

Sweet Corn and Potato Chowder

Laurie McNamara — Mon, 28 Sep 2026 14:16:46 +0000

This Sweet Corn and Potato Chowder is the perfect soup when transitioning from summer into fall. In it, sweet corn, diced gold potatoes are in creamy, corn milk and cheddar infused chowder. Serve topped with crispy bacon and snipped fresh chives. Yields about 8 servings.

I love soup season.

Most of you know this about me already. The moment the air drops below 70°F I’m making soup at least once a week. Truth be told, I probably could live off of soup and soup alone during the colder Michigan months. Soup is typically easy, soul warming and nourishing. And this soup is no exception. It’s the perfect soup when transitioning from summer into fall. The summer sweet corn in combination with potatoes, bacon and fresh chives is the perfect nod to summer yet meanwhile embracing fall.

Serve with sliced or torn sourdough, or your favorite grilled cheese sandwich.

To Make This Sweet Corn and Potato Chowder You Will Need:

sweet corn – Adds pops of texture and sweet flavor.
center cut bacon – Much leaner than regular bacon.
butter – Lends fat for sautéing while also adding richness to the soup.
yellow onion – Adds a sweet and subtle onion flavor to the soup.
flour – Aids in thickening the soup.
low-sodium chicken broth – Use homemade or store-bought.
heavy cream (not pictured!)- Lends richness and creaminess.
gold potatoes – Once cooked it yields a buttery, creamy texture that’s slightly earthy and sweet.
sharp cheddar cheese (freshly grated) – Gives the soup delicious cheddar flavor.
kosher salt – Enhances the flavors in the recipe.
freshly ground black pepper – Adds distinct bite and flavor.
chives (fresh) – Adds a pop color and mild fresh onion flavor.

Prep The Sweet Corn:

Using a sharp knife, slice the kernels off of 6 ears of corn. Don’t discard the corn cobs just yet, you are going to simmer them in the soup to extract the corn milk.

Cook The Bacon:

In a large 6 to 7-quart dutch oven add 6 slices of diced center cut bacon.

Heat over medium-low heat and cook until crispy.

Once the bacon is crispy, use a slotted spoon to remove and transfer to a paper towel lined plate.

Build The Soup:

To the bacon grease add 2 tablespoons butter, a medium diced yellow onion with a pinch of kosher salt.

Stir and cook until soft, translucent and golden around the edges.

Next, sprinkle in 1/3 cup of unbleached all-purpose flour.

Stir and cook 2 minutes.

While stirring, pour in 1 cup of heavy cream, stir until incorporated.

Next stir in 6 cups of low-sodium chicken broth.

Add in 1¼ pounds chopped gold potatoes.

Add in the corn cobs.

Bring to a boil over high heat. Once boiling, reduce heat to a simmer and cook 15 to 20 minutes or until the potatoes are tender.

Remove the cobs before adding in the corn kernes and 1 cup freshly shredded/grated sharp cheddar cheese.

Stir in 1/3 of the crispy cooked bacon.

Then lastly, taste and season with about 2 to 2½ teaspoons of kosher salt and about 1/2 teaspoon freshly ground black pepper – more or less to taste.

Ladle soup into bowls and serve with a little of the reserved bacon, snipped fresh chives and extra freshly ground black pepper.

I also like to serve it with a grilled cheese sandwich or torn sourdough bread.

If you find your soup is still too thin you can do a couple of things:

simmer the chowder for longer (uncovered).
add more cheese to the soup.
mash the potatoes with a potato masher and stir.
make a cornstarch slurry and stir into simmering soup.

Click Here For More Soup Recipes!

Enjoy! And if you give this Sweet Corn and Potato Chowder recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Sweet Corn and Potato Chowder

Course Soups, Stews & Chilis

Cuisine American

Keyword chowder, fall recipes, potato, summer recipe, sweet corn

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 293kcal

Author Laurie McNamara

Equipment

Staub - 7 quart Cast Iron Round Cocotte

Ingredients

6 ears sweet corn kernels cut off and cobs reserved
6 slices center cut bacon diced small
2 tablespoons butter
1 medium yellow onion diced
1/3 cup unbleached all-purpose flour
1 cup heavy cream
6 cups low-sodium chicken broth or more as needed
1¼ pounds gold potatoes diced
1 cup sharp cheddar freshly grated
snipped chives for serving

US Customary - Metric

Instructions

Using a sharp knife, slice the kernels off the ears of corn. Don’t discard the corn cobs just yet, you are going to simmer them in the soup to extract the corn milk.
In a large 6 to 7-quart dutch oven, add the diced bacon. Heat over medium to medium-low, stirring and cooking until crispy. Use a slotted spoon to remove and transfer bacon to a paper towel lined plate - leaving the fat in the pot.
To the bacon fat, add butter and onion. Stir and cook until the onions are soft and translucent, about 8 to 10 minutes. Add flour, stir and cook 2 minutes. Stir while you pour in heavy cream, continue to stir until it begins to thicken. Pour in broth and stir some more.
Next, add the potatoes and corn cobs. Increase the heat to hight and bring to a boil. Once boiling, reduce heat to a simmer. Cook for 15 to 20 minutes or until the potatoes are tender. Once the potatoes are tender, remove the cobs before adding in the corn kernes, shredded/grated sharp cheddar cheese and 1/3 of the cooked bacon. Lastly, taste and season with about 2 to 2½ teaspoons of kosher salt and about 1/2 teaspoon freshly ground black pepper – more or less to taste.
Ladle soup into bowls and serve with a little of the reserved bacon, snipped fresh chives and extra freshly ground black pepper.
If soup is too thick, add more broth. If soup is too thin, see blog post for a list of ways to thicken it.

Notes

Nutrition

Bonfire Cider

Laurie McNamara — Fri, 25 Sep 2026 04:00:11 +0000

Bonfire Cider is a cozy and refreshing fall cocktail. Apple cider spiked with cinnamon flavored whiskey and topped with vanilla bubbly! This recipe makes 1 cocktail but can easily be doubled to serve more.

It’s feeling more and more like fall these days.

It’s hard to believer that we are a day away from October. But that’s not to say that I haven’t been feeling the fall vibes. My scented candles are lit, sweaters have been out since August (because I do live in Michigan after all), I’ve been making soups and chili and football is on the TV Sunday, Monday and Thursday.

But Fridays are for cozy late night cocktails!

So with that said, cheers to fall with this simple and delicious cocktail. Cinnamon whiskey meets apple cider and vanilla bubbly – SO good!

To Make This Bonfire Cider You Will Need:

ice
cinnamon flavored whiskey – I like Foggy Mountain (not sponsored).
apple cider – If you’re lucky enough to live near a cider mill, get freshly made local apple cider.
lemon juice (freshly squeezed)- Adds acidity and subtle bright citrus flavor.
vanilla dry botanical bubbly – I linked this in the recipe printable at the bottom of this post.
apple slices – for garnish.
cinnamon sticks – for garnish.

You are going to need some cinnamon flavored whiskey. Our good friend Josh got me hooked on this Foggy Mountain Bonfire whiskey (hence the name of the recipe) a couple summers ago and it’s delicious. Delicious over ice as is or mixed in a cocktail.

Bonus. It’s made in Michigan. ✋

Add ice to a glass. I recently picked up one of those ice cube trays that makes giant single cubes so the ice doesn’t water down your drink. It’s cool, but not necessary.

Start by pouring in 1-1/2 ounces cinnamon flavored whiskey.

Next pour in 3 ounces apple cider.

Add a small squeeze of lemon.

Top it off with some vanilla DRY Botanical Bubbly. This is non-alcoholic carbonated flavored soda using just 4 clean ingredients! Not sponsored, I just happened to find this a while ago and love it. I found this at my local grocery store by the tonic waters and canned wines. However it may be by the pop (aka soda) as well.

The most delicious combo of cinnamon, apple and vanilla.

As always, please drink responsibly.

Enjoy! And if you give this Bonfire Cider recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Bonfire Cider

Bonfire Cider is a cozy and refreshing fall cocktail. Apple cider is spiked with cinnamon flavored whiskey and topped with vanilla bubbly! Makes 1 cocktail but can easily be doubled.

Course Drinks & Adult Beverages

Cuisine American

Keyword adult beverage, apple cider, bonfire, cocktail, drink, fall drink, whiskey

Prep Time 5

Total Time 5

Servings drink

Calories 309kcal

Author Laurie McNamara

Equipment

Dry Vanilla Botanical Bubbly

Ingredients

ice
1½ fluid ounces cinnamon flavored whiskey I love Foggy Mountain
3 fluid ounces apple cider not vinegar
1 small squeeze of lemon
1 splash vanilla DRY Botanical Bubbly
3 thin apple slices for garnish
cinnamon sticks for garnish

US Customary - Metric

Instructions

Add ice to a glass.
Pour in whiskey, cider and a small squeeze of lemon. Top with vanilla dry bubbly. Add cinnamon sticks and apple slices to garnish.
Always drink responsibly.

Notes

Nutrition

This recipe was originally posted on October 8th, 2021 and has been updated with clear and concise instructions, new photography and helpful information.

One Pot Spicy Italian Sausage Rigatoni

Laurie McNamara — Wed, 23 Sep 2026 14:35:54 +0000

This One-Pot Spicy Italian Sausage Rigatoni pasta recipe is cozy and ridiculously easy. Browned hot Italian sausage, shallots and garlic simmer with rigatoni pasta in a creamy tomato sauce. All of this is done in one skillet making this pasta dish perfect for any night of the week. This recipe yields 8 servings.

One pot meals are the best.

In this recipe, I combined my love for pasta alla vodka with inspiration from this one-pot cheesy chicken pasta. And the result is epic. In this incredibly flavorful and simple recipe, browned italian sausage (use turkey or pork!) is combined with shallots and garlic and cooked until soft and aromatic. Then toss with (uncooked) rigatoni, red pepper flakes and simmer in bone broth, marinara snd heavy cream until the pasta is perfectly tender. Finish it off with Parmesan cheese, a little butter and serve with more parmesan cheese, red pepper flakes and lots of thinly sliced fresh basil over top.

Perfect for a busy week night or a lazy weekend.

To Make This One Pot Spicy Italian Sausage Rigatoni You Will Need:

hot italian sausage – Or substitute with mild Italian sausage or hot italian turkey sausage.
shallot – Lends delicate and sweet onion flavor.
garlic (fresh) – Adds distinct punchy flavor.
rigatoni pasta – I personally like to use mezzi rigatoni but any will do! I’ve linked to mine in the recipe at the bottom of this post.
red pepper flakes – Adds additional heat and flavor.
bone broth – Adds rich flavor and added protein.
marinara – Use homemade or store-bought. If using store-bought, I like Mezzetta! (not sponsored)
heavy cream – Lends rich creaminess.
parmesan cheese (freshly grated) – Gives additional nutty flavor, richness and some saltiness.
butter – Adds richness, flavor and helps unify the sauce.
kosher salt – Enhances the flavors of the dish.
freshly ground black pepper – Adds some subtle bite and flavor.

What Pasta To Use In This Recipe:

For this recipe, you will need 1 pound of rigatoni. I’m using mezzi (or mezze) rigatoni, however any will do. I’ve linked to the pasta I used in the recipe printable at the bottom of this post.

Brown the Sausage:

In a deep sided skillet, add 1 pound hot Italian sausage.

Cook over medium heat, using a a spatula to break up the sausage and cooking until no longer pink.

Build the Pasta Dish:

Once browned, drain off any fat if necessary, then add in 1 medium shallot and 6 cloves chopped cloves of garlic.

Stir and cook for 2 minutes or until the shallots have softened.

Next, add in 1 pound rigatoni and 1 teaspoon red pepper flakes.

Pour in 4 cups chicken bone broth, 3 cups marinara and 1/2 cup heavy cream.

Stir to combine.

Cover and increase heat to high and bring to a boil. Once boiling, uncover and reduce heat to medium-high. Continue to cook, stirring often to avoid sticking and promote even cooking, for 20 to 22 minutes or until the pasta is tender.

Once the pasta has cooked, add in 1/2 cup freshly grated parmesan cheese and 1 tablespoon butter and stir to combine.

Lastly, taste and season with kosher salt and freshly ground black pepper if desired.

Serve topped with more parmesan cheese, red pepper flakes and sliced fresh basil.

What to Serve With This Pasta Dish:

garlic bread – Any of these recipes will do.
salad – Any simple salad will work, but I especially love this La Scala Chopped Salad.

Have Leftovers?

Allow to cool completely before storing in an air-tight container. Refrigerate for up to 5 days. To reheat, add to a saucepan and slowly reheat over low to medium-low. Or microwave until warm/hot.

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

One Pot Spicy Italian Sausage Rigatoni

Course Mains & Entrees

Cuisine American-Italian, Italian

Keyword dinner easy, italian sausage, one pot, one pot meal, pasta, pork, quick and easy, spicy

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 541kcal

Author Laurie McNamara

Equipment

Ingredients

1 pound hot italian sausage or use hot italian turkey sausage
1 medium shallot finely diced
6 cloves garlic finely chopped
16 ounces rigatoni I'm using mezzi rigatoni
1 teaspoon red pepper flakes
4 cups chicken bone broth or regular chicken broth
3 cups marinara
1/2 cup heavy cream
1/2 cup freshly grated parmesan cheese
1 tablespoon unsalted butter
kosher salt to taste
freshly ground black pepper to taste

US Customary - Metric

Instructions

In a deep sided skillet, add the Italian sausage. Cook over medium heat, using a a spatula to break up the sausage and cooking until fully cooked and no longer pink. Once browned, drain off any fat if necessary, then add in the shallot and garlic. Stir and cook for 2 minutes or until the shallots have softened.
Next, add in the rigatoni and red pepper flakes. Pour in the bone broth, marinara and heavy cream. Stir to combine. Cover and increase heat to high and bring to a boil, stirring occasionally. Once boiling, uncover and reduce heat to medium-high. Continue to cook, stirring often to avoid sticking and promote even cooking, for 20 to 22 minutes or until the pasta is cooked through and tender.
Once the pasta is cooked, remove off of the heat and add in the grated parmesan cheese and butter. Taste and season with kosher salt and freshly ground black pepper if desired. Serve topped with more parmesan cheese, red pepper flakes and sliced fresh basil.
See blog post for serving suggestions and storage/reheating instructions.

Notes

Nutrition