Noble Pig

Pumpkin Brown Sugar Crunch Ice Cream

Cathy Pollak — Thu, 08 Oct 2026 13:31:59 +0000

Pumpkin brown sugar crunch ice cream is made with a buttermilk pumpkin custard, dark brown sugar, and warm spices. I churn homemade brown sugar pecan streusel into the ice cream, so it has a buttery texture and lots of pecans mixed in, even after the streusel softens.

Pumpkin Brown Sugar Crunch Ice Cream with Buttermilk and Pecan Streusel

I didn’t want pumpkin ice cream that tasted like frozen pumpkin pie filling, which is why I use buttermilk with the milk and cream. It adds acidity to the custard, which is what keeps the dark brown sugar from tasting so sweet. Without the acidity, the sweetness overwhelms the pumpkin and spices, and it’s not the same contrast with the molasses flavor of the dark brown sugar. It’s more of a food science decision, than a “this just tastes better” option.

The brown sugar pecan streusel was always going into the ice cream, not something I planned to sprinkle over the top. I bake it separately, break it apart, and add it during churning so the pecans and buttery streusel are mixed in. Some of the crunch softens as the ice cream sits in the freezer, and I really do like it that way.

Making custard-based ice cream does take more effort than stirring together a few ingredients and putting them in the freezer. It’s cooking the custard, chilling it, churning the ice cream, and waiting for it to firm up. But I don’t mind spending that time on ice cream when there’s homemade pecan streusel involved. I’d happily serve this on Thanksgiving right next to the pumpkin pie, but it’s also pretty devastating on a sugar or waffle cone. Fair warning.

The Decisions Behind This Recipe

Pumpkin, cream, and dark brown sugar get pretty rich together, so I put buttermilk in the custard. I don’t want sour ice cream, just enough tang that it’s not cloying. What’s important when you’re eating it is that you can taste the pumpkin, the spices, and the brown sugar without the sweetness being the focus. I think I got there.
I wasn’t interested in using light brown sugar when dark brown sugar has way more molasses flavor. It’s good with the pumpkin and the streusel.
As much as I love cooking from scratch, I’m not roasting a pumpkin to make ice cream. Canned pumpkin purée is consistent, tastes good, and saves time. Use pure pumpkin purée, not pumpkin pie filling with sugar and spices already added.
Five egg yolks aren’t unusual in a custard-based ice cream and pumpkin purée changes the situation somewhat. There’s extra water and starch in the mix. A good custard is how I still get creamy, scoopable ice cream, not something that feels like it belongs in a square baking dish.
The pecan streusel is for the inside of the ice cream. You could sprinkle extra on top, but it was made to be inside. Baking it first gives the butter, brown sugar, and pecans time in the oven to develop their flavor, and adding it toward the end of churning keeps the machine from breaking it apart too much. Some of the crunch will soften in the freezer, which doesn’t bother me at all. I still get the pecans and the buttery streusel mixed into the custard. It’s one of the best parts of this ice cream.
I save the turbinado sugar for serving because I like the coarse sugar crunch when I’m eating the ice cream. And it looks good. There’s already brown sugar in the custard and streusel, and mixing turbinado into either doesn’t give the same result as sprinkling it over a scoop.

Ingredients

Whole milk, heavy cream, and buttermilk – All three go into the custard, but the buttermilk is what keeps the pumpkin ice cream from tasting like a frozen bowl of heavy cream.
Pumpkin purée – Straight from the can. Make sure you’re buying pure pumpkin and not pumpkin pie filling.
Dark brown sugar – I want that stronger molasses flavor in both the ice cream and the streusel. If you’re out, make a batch of my homemade brown sugar.
Granulated sugar – Homemade ice cream needs enough sugar to stay scoopable in the freezer, so this isn’t the place to start cutting it back because the custard tastes sweet before it’s frozen.
Pumpkin pie spice – I use the prepared blend instead of measuring out several individual spices.
Egg yolks – You’ll need five for the custard. Save the whites for my angel food cupcakes instead of letting them sit in the refrigerator.
All-purpose flour – This goes into the brown sugar pecan streusel, where it helps the butter and brown sugar bake into something that can be broken apart and mixed into the ice cream.
Butter – I use unsalted butter for the streusel.
Pecans – Chop them, but leave some larger sized ones. You want the pecans noticeable when eating the ice cream.
Cinnamon – There’s pumpkin pie spice in the custard, but the streusel also needs it.
Turbinado sugar – Optional for serving, but I like the coarse sugar crunch over the ice cream. And it looks good.

How to Make Pumpkin Brown Sugar Crunch Ice Cream

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the pumpkin custard base)
In a medium saucepan, whisk together the whole milk, heavy cream, buttermilk, pumpkin purée, dark brown sugar, granulated sugar, and pumpkin pie spice. Warm the mixture over low heat, stirring now and then, until you see small bubbles around the sides of the pan. Don’t let it boil. I want it hot enough to warm the egg yolks without cooking them the second they hit the pan.
Step Two (temper the egg yolks and cook the custard)
Whisk the egg yolks in a separate bowl, then slowly drizzle in about ¼ cup of the warm pumpkin mixture while whisking the whole time. Do that again with another ¼ cup, then pour the warmed yolks back into the saucepan. Keep the heat low and stir constantly, scraping the bottom of the pan as you go. Cook the custard until it coats the back of a spoon and reaches 175–180°F. I use a thermometer because there’s a very clear line between cooked custard and scrambled eggs, and I prefer not to find it by accident.
Step Three (chill the custard)
Pour the custard through a fine-mesh strainer into a bowl. I strain it even when everything looks fine because it catches any bits of cooked egg before they get into the ice cream. Set the bowl in an ice bath until it has cooled down, then cover and refrigerate it for at least 8 hours or overnight. Don’t rush this part. Warm custard takes forever in the ice cream maker, and nobody needs that kind of afternoon.
Step Four (make the brown sugar pecan streusel)
Preheat the oven to 350°F. Mix the dark brown sugar, flour, and cinnamon, then cut in the cold butter until the mixture is crumbly. Stir in the chopped pecans and press everything into a greased 8 × 8-inch or 9 × 9-inch baking dish. Bake for 12–15 minutes, until it’s golden and smells toasted, then let it cool completely before breaking it apart. Leave some larger pieces in there. The ice cream maker will take care of enough of the rest.
Step Five (churn the ice cream)
Pour the cold pumpkin custard into your ice cream maker and churn it according to the manufacturer’s instructions. When it looks like soft serve and is nearly finished, add the cooled pecan streusel. Let the machine run long enough to mix it through. I want buttery pecan streusel in the ice cream, not a bunch of crumbs floating around.
Step Six (freeze and serve)
Transfer the ice cream to a freezer-safe container, cover it tightly, and freeze it for at least 6 hours or overnight. It will still be soft when it comes out of the ice cream maker, so it needs that time before it’s ready to scoop. Sprinkle turbinado sugar over the top before serving if you want the extra crunch. I like it with the softer streusel that’s been sitting in the custard.

Recipe Tips

If you have a metal loaf pan, put it in the freezer before you churn the ice cream. I like transferring the freshly churned ice cream into an already cold container because it helps keep the ice cream from warming up while I’m transferring it. It’s not required, but it’s an easy thing to do while the ice cream maker is running.
Check the capacity of your ice cream maker before pouring in the custard. The mixture needs room to expand as it churns, and some machines have smaller capacities than others. If your machine can’t accommodate everything, divide the custard into batches and keep the second batch refrigerated until you’re ready for it.

Storage

Store the ice cream in a freezer-safe container with a tight-fitting lid. Press a piece of parchment directly against the surface before sealing to help limit ice crystals. For the best texture and flavor, I recommend eating it within two weeks. You can also make it a few days ahead of an event without worrying about dessert.
If the ice cream is too firm to scoop straight from the freezer, leave it at room temperature for 5–10 minutes. Homemade custard ice cream can freeze pretty hard, and a short wait makes scooping much easier.
If you’re serving this for Thanksgiving, you can scoop individual portions ahead of time and freeze them on a parchment-lined baking sheet until firm. Transfer the scoops to a covered freezer-safe container until you’re ready to serve. It’s a lot easier than standing over a container of ice cream trying to scoop dessert for everyone while the pie is getting cold.

FAQs

Can I use light brown sugar instead of dark brown sugar?
You can, but the ice cream won’t have as much molasses flavor. Light brown sugar is good in other pumpkin forward desserts like my pumpkin brown sugar muffins, but for this ice cream, I like dark brown sugar.
Can I make pumpkin brown sugar crunch ice cream without an ice cream maker?
This recipe needs an ice cream maker. Churning incorporates air and helps keep large ice crystals from forming as the custard freezes. Without it, you’d end up with something much denser and icier than ice cream should be.
Can I make the brown sugar pecan streusel ahead of time?
Yes. You can bake the streusel a day or two ahead, let it cool completely, and store it in an airtight container at room temperature. Keep it separate from the custard until you’re ready to churn the ice cream. There’s no advantage to putting it into the custard early and letting it soften before it even reaches the ice cream maker.

From My Kitchen Notes

Small observations from the margins.

I don’t need things to stay frozen to keep them from changing.
I can let something soften without calling it ruined.
Sweetness is better when it knows when to stop.
I don’t have to keep things separate for them to be mine.
I can wait until something cools down before I decide what it needs.
I know when to save texture for the end.
I can let something sit with me without expecting it to stay the same.

Pumpkin Has More Dessert Plans

Pumpkin Chai Pots de Crème – Pumpkin custard, chai spices, pumpkin seed brittle.
Pumpkin Tiramisu – Pumpkin mascarpone, coffee-soaked ladyfingers, cocoa powder.
No Bake Pumpkin Icebox Cake – Pumpkin cream, gingersnap cookies, whipped topping.
Pumpkin Cheesecake Dip – Cream cheese, pumpkin purée, whipped topping.
Mini Pumpkin Tarts – Pumpkin filling, gingersnap crust, individual tarts.
Mini Pumpkin Pies – Pumpkin custard, flaky pastry, individual portions.

This post may contain affiliate links. Please read my disclosure policy.

Pumpkin Brown Sugar Crunch Ice Cream

Pumpkin Brown Sugar Crunch Ice Cream is a homemade custard-style pumpkin ice cream made with buttermilk, dark brown sugar, and pumpkin pie spice. Baked brown sugar pecan streusel is mixed in during churning, giving the finished ice cream buttery pecan pieces throughout.

Course Dessert

Cuisine American

Keyword brown sugar pumpkin ice cream, buttermilk ice cream, fall ice cream, homemade pumpkin ice cream, pecan streusel ice cream, pumpkin brown sugar crunch ice cream, pumpkin brown sugar ice cream, pumpkin buttermilk ice cream, pumpkin custard ice cream, pumpkin ice cream with pecans, Thanksgiving ice cream

Prep Time 45

Cook Time 15

Chilling + Freezing: 14

Total Time 15

Servings

Calories 373kcal

Author Cathy Pollak

Equipment

ice cream maker For churning the chilled pumpkin custard and incorporating the pecan streusel.
large fine mesh sieve For removing any small amounts of cooked egg from the custard.
loaf pan 9x5 (metal) or freezer-safe container or 9 × 5-inch (23 × 13 cm) for freezing the churned ice cream until firm.
baking dish 9x9 (23 x 23 cm) or an 8 × 8-inch (20 × 20 cm) or for baking the brown sugar pecan streusel.
Saucepan (medium). For heating and cooking the custard.
whisk For mixing the custard and tempering the egg yolks.
instant-read thermometer For checking the custard temperature before removing it from the heat.
mixing bowls (large-heatproof) For cooling the strained custard in an ice bath.

Ingredients

Custard:

1½ cups (360 ml) whole milk
1½ cups (360 ml) heavy cream
½ cup (120 ml) buttermilk
1 can (15 oz / 425 g) pumpkin purée
½ cup (100 g) dark brown sugar
½ cup (100 g) granulated sugar
1½ tsps (3 g) pumpkin pie spice
5 large egg yolks lightly beaten

Streusel:

⅓ cup (65 g) packed dark brown sugar
¼ cup (30 g) all-purpose flour
½ tsp (1.5 g) ground cinnamon
3 tbsps (42 g) cold unsalted butter cut into pieces
½ cup (60 g) chopped pecans

Garnish:

turbinado sugar for sprinkling

Instructions

Whisk the whole milk, heavy cream, buttermilk, pumpkin purée, dark brown sugar, granulated sugar, and pumpkin pie spice in a medium saucepan. Heat over low heat, stirring occasionally, until small bubbles appear along the sides of the pan. Do not boil.
1½ cups (360 ml) whole milk, 1½ cups (360 ml) heavy cream, ½ cup (120 ml) buttermilk, 1 can (15 oz / 425 g) pumpkin purée, ½ cup (100 g) dark brown sugar, ½ cup (100 g) granulated sugar, 1½ tsps (3 g) pumpkin pie spice
Whisk the egg yolks in a separate bowl. Slowly whisk in ¼ cup (60 ml) of the warm pumpkin mixture, followed by another ¼ cup (60 ml). Pour the tempered yolks into the saucepan. Cook over low heat, stirring constantly and scraping the bottom of the pan, until the custard coats the back of a spoon and reaches 175–180°F (79–82°C).
5 large egg yolks
Strain the custard through a fine-mesh strainer into a heatproof bowl. Cool the bowl in an ice bath, then cover and refrigerate for at least 8 hours or overnight, until thoroughly chilled.
Preheat the oven to 350°F (175°C). Mix the dark brown sugar, flour, and cinnamon in a bowl. Cut in the cold butter until crumbly, then stir in the chopped pecans. Press into a greased 8 × 8-inch (20 × 20 cm) or 9 × 9-inch (23 × 23 cm) baking dish. Bake for 12–15 minutes, until golden. Cool completely and break into pieces, leaving some larger pieces together.
⅓ cup (65 g) packed dark brown sugar, ¼ cup (30 g) all-purpose flour, ½ tsp (1.5 g) ground cinnamon, 3 tbsps (42 g) cold unsalted butter, ½ cup (60 g) chopped pecans
Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions. Add the cooled pecan streusel toward the end of churning, when the ice cream has reached a soft-serve consistency. Churn until the streusel is distributed throughout.
Transfer the ice cream to a freezer-safe container, cover tightly, and freeze for at least 6 hours or overnight, until firm enough to scoop. Sprinkle with turbinado sugar before serving, if desired.

Notes

Use pure canned pumpkin purée, not sweetened pumpkin pie filling.
Chill the custard thoroughly before churning. If your ice cream maker has a freezer bowl, make sure it's fully frozen according to the manufacturer's directions.
Check your ice cream maker's capacity before churning. Work in batches if necessary.
Store covered in the freezer for best quality within two weeks. Let stand at room temperature for 5–10 minutes if too firm to scoop.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made this Pumpkin Brown Sugar Crunch Ice Cream? I’d love to hear how it turned out – leave a comment below and let me know.

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The post Pumpkin Brown Sugar Crunch Ice Cream appeared first on Noble Pig.

Carne Adovada

Cathy Pollak — Wed, 07 Oct 2026 16:48:07 +0000

I make my carne adovada with pork shoulder and a red chile sauce made from guajillo, ancho, and chipotle chiles. The pork gets fork-tender, and the sauce cooks down dark and concentrated enough that you’re going to want warm tortillas nearby.

Carne Adovada with Pork Shoulder, Guajillo, Ancho and Chipotle Chiles

If you’ve never had carne adovada, it’s a New Mexican dish of pork cooked in red chile sauce. Traditional versions are made with New Mexico red chiles, and that’s how they should be made. But I like changing things and I kept wanting a different chile flavor for mine, and that’s true of lots of other things I cook.

After messing with it for a while, I ended up on a trio of guajillo, ancho, and chipotle chiles. They’re so good together. The guajillos are where the red color comes from, the anchos, believe it or not, add sweetness in their own way, and the chipotles come in with smoke and heat without owning the room.

I like lots of sauce with this carne adovada, and I want the pork tender enough to pull apart with a fork without turning into shredded meat. I keep the pieces big enough that I’m still eating chunks of pork, and by the time they’re ready, the sauce is darker, thicker, and very much worth the tortillas I’m going to eat with it.

I’ll put the Dutch oven on the table with warm tortillas, chopped onion, and lime wedges, and that’s dinner. The leftovers are even better because the pork and sauce can go straight into breakfast burritos, tacos, quesadillas, or next to eggs and potatoes. This is a recipe I never mind having extra of.

The Decisions Behind This Recipe

Figuring out which chile combo I liked best took some time. I like guajillo, ancho, and chipotle chiles together in this sauce more than any other combination I tried. New Mexico red chiles are traditional for carne adovada, but I like the color, sweetness and spice I get from these three together.
Traditional carne adovada often starts with pork that has marinated in red chile sauce, sometimes overnight. I wanted to see if I could skip that without sacrificing the chile flavor. I make the sauce fresh and let the pork braise directly in it until the pieces are tender and the sauce has cooked down around them. By the time it comes out of the oven, I don’t miss the overnight head start.
Only half of the pork gets browned, which saves me from searing three pounds of it in batches. Three pounds of pork shoulder means a lot of batches if you try to sear every piece, and eventually the pot gets crowded enough that the pork starts steaming instead of browning anyway. Browning half leaves enough behind on the bottom of the Dutch oven for the sauce, and the rest of the pork gets all the time it needs in the chile braise.
I soak the dried chiles to soften them, then toss the soaking water. It can pick up a bitterness and dustiness from the chiles, even after rinsing them. I use chicken broth for the sauce instead of putting the soaking water back in.
Straining the chile sauce after blending is an extra step I don’t skip. Guajillo skins can stay noticeable no matter how long you run the blender, and I like this sauce completely smooth. It takes an extra minute, but it gives me the completely smooth sauce I want.
The vinegar goes in at two different times for a reason. One tablespoon gets blended into the sauce before the pork goes in the oven, then I stir in the second one after the braise is finished. The first cooks with the sauce, while the tablespoon at the end adds acidity after two hours in the oven.

Ingredients

Dried guajillo chiles – Look for chiles that still feel flexible instead of dry enough to crack apart in the bag. They account for the red color in the sauce and most of the dried-chile flavor.
Dried ancho chiles – These are darker and slightly sweeter than guajillos, which is why I use both instead of making the sauce from only one kind of chile.
Pork shoulder – This cut is made for a long braise. It has enough fat and connective tissue to turn tender without drying out, and I cut it into 1½-inch pieces so it stays in chunks instead of becoming shredded pork. Boneless country-style ribs from the shoulder could also be used.
Kosher salt and black pepper – Season the pork before it goes into the pot so the meat itself is seasoned, not only the sauce around it.
Avocado oil – I use this for browning because it has a neutral flavor and handles the heat well. Any neutral high-heat oil will do the same thing.
Yellow onion and garlic – These cook in the Dutch oven after the pork and become part of the blended chile sauce, along with what’s left behind from browning the pork.
Chipotle peppers in adobo – Use three peppers from the can, not three tablespoons of adobo sauce and definitely not three cans. They bring smoke and heat to the sauce. Use two for less heat, or four if you want it hotter.
Low-sodium chicken broth – This adds liquid to help braise the pork and lets you stay in control of the salt as everything cooks down.
White vinegar – It goes into the sauce before braising and again at the end, so the finished carne adovada has some acidity left after all that oven time.
Light brown sugar – One tablespoon is enough to soften any bitterness from the dried chiles without making the pork or sauce taste sweet. If you’re out, make a batch of my homemade brown sugar.
Dried oregano, ground cumin, and ground cloves – These season the chile sauce without any one of them taking over. The cloves are only a quarter teaspoon. It’s not going to taste like Christmas dinner.
Bay leaves – They simmer with the pork and sauce, then come out before serving.

How to Make Carne Adovada

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (soak the chiles)
Remove the stems and seeds from the guajillo and ancho chiles, then give them a good rinse under cool water to get rid of any dust. Cover them with hot water and set a small plate on top so they stay submerged. Let them soften for 20 to 25 minutes, then drain them and throw out the soaking water. I don’t use it in the sauce.
Step Two (brown some of the pork)
Pat the pork shoulder dry and season all of it with the salt and pepper. Heat half of the avocado oil in a Dutch oven over medium-high heat, then brown half of the pork in a single layer for 2 to 3 minutes per side. Once it’s browned on several sides, move it to a plate. The other half stays uncooked. It might look like I forgot about it, but I didn’t. I only need enough browned pork to leave some fond on the bottom of the pot for the sauce.
Step Three (make the red chile sauce)
Turn the heat down to medium, add the remaining avocado oil, and cook the onion until softened, about 5 to 6 minutes. Add the garlic for the last 30 seconds. Pour in ½ cup of the chicken broth and scrape up everything left from browning the pork. Transfer that to a blender with the softened chiles, chipotle peppers, remaining chicken broth, 1 tablespoon of the vinegar, brown sugar, oregano, cumin, and cloves. Blend for 1 to 2 minutes, until you’re not seeing large pieces of chile skin.
Step Four (strain the sauce)
Pour the chile sauce through a fine-mesh strainer set over a bowl and press it through with a spoon or flexible spatula. I take the time to do this because guajillo skins can survive a surprisingly long trip through a blender. Once you’ve pressed through as much sauce as you can, throw away what’s left in the strainer.
Step Five (braise the pork)
Pour the strained chile sauce back into the Dutch oven and bring it to a simmer, stirring often. Add the browned pork, the uncooked pork, and any juices on the plate, then add the bay leaves. Stir so the pork is coated, bring the sauce back to a simmer, cover the pot, and transfer it to a 325°F oven. Let it braise for 1½ to 2 hours, stirring after about an hour.
Step Six (check the pork and finish the sauce)
Start checking the pork at 1½ hours. I want a fork to slide into it easily and the pieces to pull apart with light pressure without completely falling apart. If the pork is still putting up a fight, cover the pot again and give it another 15 minutes before checking. Once it is ready, remove the bay leaves and stir in the remaining tablespoon of vinegar. Taste the sauce for salt before serving.

Recipe Tips

Even though you’re only browning half the pork, don’t crowd it into the pot. Give the pieces enough room in a single layer so they can brown instead of sitting in the liquid they release. You want color on the pork, not gray pork having a sauna.
Don’t start adjusting the salt or vinegar while the pork is still braising. The sauce reduces and concentrates in the oven, so something that seems like it needs help after 30 minutes can be completely different by the time the pork is tender. Wait until the end, add the last tablespoon of vinegar, then taste it.

Storage, Freezing and Reheating

Keep leftover carne adovada in an airtight container with all of its sauce in the refrigerator for up to 4 days. It’s very good after a night in the fridge, once the pork has spent even more time in the sauce.
When it’s cold, you may see a layer of pork fat firm up on top. You can remove some of it before reheating if you want, but there’s no need to perform surgery on the container.
Reheat the pork gently in its sauce in a covered pan over low heat, stirring now and then, until it’s hot. You can also reheat it in a covered baking dish in a 325°F oven. If the sauce has thickened more than you like in the refrigerator, add a small splash of chicken broth to loosen it.
Freeze the pork and sauce together in an airtight container for up to 3 months. Thaw it overnight in the refrigerator, then reheat it gently with the sauce.

FAQs

Is carne adovada spicy?
It does have spice from three chipotle peppers in adobo, but it’s not heat for the sake of making everybody miserable. But spice is very subjective, so you have to know where you are with that. The guajillo and ancho chiles aren’t very hot, and the amount of heat can vary from one can of chipotles to another.
Can I make it less spicy?
Yes. Use two chipotle peppers instead of three for a milder carne adovada. I wouldn’t leave them out completely because they also bring smoke to the sauce, but you are allowed to make dinner according to your own life.
Can I use New Mexico red chiles instead of guajillo and ancho chiles?
You can, but it will be a different sauce from this one. New Mexico red chiles are traditional in carne adovada, while I made this recipe around the flavor of guajillo and ancho chiles with chipotle added in. I haven’t tested an exact substitution, so I wouldn’t substitute them blindly and promise the same result.
Can I make carne adovada ahead of time?
Yes. Make it a day ahead, cool it, and refrigerate it in the sauce. Reheat it when you’re ready to eat.
What should I serve with carne adovada?
Warm flour or homemade corn tortillas are my first choice, with chopped onion, lime wedges, and cilantro if you have it. It’s also good with rice and beans, or you can add it to eggs the next morning.

From My Kitchen Notes

Small observations from the margins.

I don’t need every part of something to go through the same thing to end up in the same place.
I know when I’ve taken enough from something.
I’m aware of the difference between tenderness and falling apart.
I can leave something alone until it stops resisting me.
I don’t have to use everything I have at the beginning.
I don’t need to take every rough edge with me.
I know better than to decide what something needs before it’s finished.

I’d Stay for This Kind of Dinner

Instant Pot Barbacoa – Beef, chipotle, cumin, oregano.
Slow Cooker Chipotle Chicken – Chicken, chipotle, tomato, lime.
Chile Colorado Beef – Beef, red chile sauce, slow cooker.
Mexican Street Corn Stuffed Poblano Peppers – Poblanos, chorizo, corn, three cheeses.
Slow Cooker Pulled Pork Chile Verde – Pork, green chiles, garlic, spices.

This post may contain affiliate links. Please read my disclosure policy.

Carne Adovada

This carne adovada is made with tender pork shoulder braised in a smooth red chile sauce made from guajillo, ancho and chipotle chiles.

Course Dinner, Main Course

Cuisine American, New Mexican-Inspired

Keyword braised pork, carne adovada, carne adovada recipe, pork shoulder, pork shoulder braise, red chile sauce

Prep Time 30

Cook Time 2 15

Total Time 2 45

Servings

Calories 675kcal

Author Cathy Pollak

Equipment

Dutch Oven A 6 to 7-quart (5.7 to 6.6-liter) Dutch oven gives the pork enough room for browning and braising.
Blender Used to purée the softened dried chiles, aromatics, broth and seasonings into the red chile sauce.
large fine mesh sieve Removes pieces of chile skin that remain after blending.
mixing bowls Large enough to soak the dried chiles while keeping them submerged.
wooden spoon Useful for scraping the browned bits from the bottom of the Dutch oven.

Ingredients

8 dried (56 g) guajillo chiles stems and seeds removed
4 dried (48 g) ancho chiles stems and seeds removed
4 cups (960 ml) hot water
3 pounds (1.36 kg) boneless pork shoulder cut into 1½-inch (4 cm) pieces
2 tsps (6 g) kosher salt
1 tsp (2 g) ground black pepper
2 tbsps (30 ml) avocado oil divided
½ large yellow onion chopped
6 large cloves garlic smashed
2½ cups (600 ml) low-sodium chicken broth divided
3 chipotle peppers in adobo sauce
2 tbsps (30 ml) white vinegar divided
1 tbsp (13 g) packed light brown sugar
2 tsps (2 g) dried oregano leaves
2 tsps (4 g) ground cumin
¼ tsp (0.5 g) ground cloves
2 bay leaves

Instructions

Remove the stems and seeds from the guajillo and ancho chiles. Rinse the chiles under cool running water, rubbing the surfaces to remove any dust.
8 dried (56 g) guajillo chiles, 4 dried (48 g) ancho chiles
Place the chiles in a heatproof bowl and cover with the hot water. Set a small plate over the chiles to keep them submerged. Soak for 20 to 25 minutes, or until soft and flexible. Drain well and discard the soaking water.
4 cups (960 ml) hot water
Pat the pork shoulder dry with paper towels and season evenly with the salt and black pepper. Preheat the oven to 325°F (163°C).
3 pounds (1.36 kg) boneless pork shoulder, 2 tsps (6 g) kosher salt, 1 tsp (2 g) ground black pepper
Heat 1 tablespoon (15 ml) of the avocado oil in a large Dutch oven over medium-high heat. Add half of the pork in a single layer and brown for 2 to 3 minutes per side, until browned on several sides. Transfer the browned pork to a plate. Leave the remaining seasoned pork uncooked. Browning half of the pork creates enough fond for the red chile sauce without having to sear all 3 pounds (1.36 kg) in batches.
2 tbsps (30 ml) avocado oil
Reduce the heat to medium and add the remaining 1 tablespoon (15 ml) avocado oil. Add the onion and cook for 5 to 6 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
½ large yellow onion, 6 large cloves garlic
Pour ½ cup (120 ml) of the chicken broth into the Dutch oven and scrape the bottom with a wooden spoon to loosen the browned bits. Transfer the onion, garlic, broth and browned bits to a blender.
2½ cups (600 ml) low-sodium chicken broth
Add the softened guajillo and ancho chiles, chipotle peppers, remaining 2 cups (480 ml) chicken broth, 1 tablespoon (15 ml) vinegar, brown sugar, oregano, cumin and cloves. Blend for 1 to 2 minutes, or until the red chile sauce is smooth and no large pieces of chile skin remain.
3 chipotle peppers in adobo sauce, 2 tbsps (30 ml) white vinegar, 1 tbsp (13 g) packed light brown sugar, 2 tsps (2 g) dried oregano leaves, 2 tsps (4 g) ground cumin, ¼ tsp (0.5 g) ground cloves
Pour the chile sauce through a fine-mesh strainer set over a bowl, pressing it through with a spoon or flexible spatula. Discard the solids remaining in the strainer.
Return the Dutch oven to medium heat. Pour in the strained chile sauce and bring to a simmer, stirring frequently.
Add the browned pork, uncooked pork and any accumulated juices to the Dutch oven. Add the bay leaves and stir to coat the pork in the sauce. Return to a gentle simmer.
2 bay leaves
Cover the Dutch oven and transfer to the oven. Braise for 1½ to 2 hours, stirring once after about 1 hour. Begin checking the pork at 1½ hours. The carne adovada is ready when a fork slides easily into the pork and the pieces pull apart with light pressure without completely falling apart.
Remove the Dutch oven from the oven and discard the bay leaves. Stir in the remaining 1 tablespoon (15 ml) vinegar. Taste and adjust the salt, if needed, before serving.

Notes

Use 2 chipotle peppers for less heat or 4 for a hotter, smokier sauce.
If the pork is still tough after 1½ hours, cover and continue braising in 15-minute intervals until fork-tender.
Refrigerate leftovers with the sauce for up to 4 days or freeze for up to 3 months.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made this Carne Adovada? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Carne Adovada appeared first on Noble Pig.

Butternut Squash Cinnamon Rolls with Cream Cheese Glaze

Cathy Pollak — Mon, 05 Oct 2026 14:38:52 +0000

Butternut squash cinnamon rolls with cream cheese glaze have squash purée worked into the dough, making them golden and helping them stay soft. I use cinnamon and nutmeg to fill the spirals, and spread cream cheese glaze over the rolls while they’re still warm.

Butternut Squash Cinnamon Rolls Made with Squash Purée

I’ve put butternut squash into lots of things, but cinnamon roll dough was never an obvious destination. Once I tried it, the part that surprised me was how little the finished rolls tasted like squash. It became much more about what the purée did to the dough than making a cinnamon roll that was screaming butternut squash.

There’s a half cup of squash purée in the dough, and it’s enough to get the golden color and softness I wanted without adding so much moisture that the dough became difficult to manage. That was the real test. Using purée meant I had to pay attention to the dough as I kneaded it, since homemade squash carries more water than canned and flour, no matter how much I want it to, doesn’t absorb the same amount every time.

The filling is where natural cinnamon roll can run the program, with brown sugar, cinnamon and nutmeg, and cream cheese glaze added while the rolls are still warm. Once the dough was right, I didn’t see any reason to make the rest of the cinnamon roll prove there was squash in it.

The Decisions Behind This Recipe

A half cup of butternut squash purée was enough to change the color and softness of the dough without adding so much moisture that I had to compensate with lots of extra flour. I wanted what the squash did for the dough without making the dough harder to knead, roll and shape.
Canned and homemade squash purée can both be used, but homemade purée can have more water. That was something I had to account for instead of assuming the flour measurement would work the same every time. If the dough is too sticky, I add flour a tablespoon at a time until it’s soft and slightly tacky.
I use one whole egg plus an extra yolk in the dough, something I do in lots of recipes when I want the extra fat from the yolk without adding another egg white. I get more tenderness from the extra yolk without adding more egg white to a dough that already has squash purée in it.
Cinnamon and nutmeg stayed in the filling instead of me adding a whole fall spice lineup to the dough. I didn’t want every part of these rolls to taste like something different was going on. The squash stays in the dough, and the brown sugar and spices stay in the filling. It’s a very tidy spiral system.
For the first 10 to 15 minutes out of the oven, I loosely cover the rolls. It traps some of the steam while they cool, which keeps the tops softer instead of letting them dry out right away. It’s worth doing.

Ingredients

All-purpose flour – The amount you need can vary slightly depending on the moisture in your squash purée. Keep extra nearby in case the dough is still sticky during kneading.
Butternut squash purée – Canned or homemade both work. If you make your own, roast the squash before puréeing it instead of boiling it so you aren’t adding unnecessary water to the dough.
Instant yeast – I use rapid-rise or instant yeast, which can go directly into the flour. There’s no need to dissolve it in the warm milk first.
Granulated sugar – There’s only ¼ cup in the dough. Most of the sweetness comes later from the brown sugar filling and cream cheese glaze.
Whole milk – Warm it to about 100–110°F (38–43°C). It should be warm, not hot.
Egg and egg yolk – I use one whole egg plus an extra yolk for the additional fat without adding another egg white.
Unsalted butter – Softened butter goes into the dough, filling and cream cheese glaze, so you’ll want it at room temperature before you begin.
Salt – I use it in both the dough and the brown sugar filling.
Brown sugar – This is the sugar for the filling and gets spread over the softened butter before the dough is rolled. If you’re out, make a batch of my homemade brown sugar.
Cinnamon and nutmeg – I kept both in the filling instead of adding spices to the squash dough.
Cream cheese – Use full-fat block cream cheese for the glaze and let it soften first.
Confectioners’ sugar – Sweetens and gives the cream cheese glaze its consistency.
Milk or cream – Start with one tablespoon and add the second only if you want a thinner cream cheese glaze.
Vanilla extract or vanilla paste – Either is fine in the cream cheese glaze.
Toasted walnuts or pecans and maple syrup – Both are optional for serving over the glazed cinnamon rolls.

How to Make Butternut Squash Cinnamon Rolls with Cream Cheese Glaze

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the dough)
Stir the flour, sugar, instant yeast and salt together, then add the warm milk, butternut squash purée, egg, egg yolk and softened butter. Knead the dough for 8 to 10 minutes, until it’s smooth, elastic and slightly tacky. This is where I get a feel for the dough instead of automatically adding more flour. If it’s still truly sticky as I knead, I add flour one tablespoon at a time. Transfer the dough to a greased bowl, cover and let it rise for 60 to 90 minutes, or until doubled in size.
Step Two (make the filling)
Stir together the brown sugar, cinnamon, nutmeg and salt. Make sure the butter is soft enough to spread easily because trying to smear cold butter over soft dough is how you become irritated with a cinnamon roll.
Step Three (roll and shape the cinnamon rolls)
Roll the dough into a 16 x 12-inch (41 x 30 cm) rectangle. Spread the softened butter over the dough, then sprinkle the brown sugar mixture evenly over the top. Roll it up from one long side and cut into 12 rolls. Arrange them in a greased 9 x 13-inch (23 x 33 cm) baking dish, cover and let them rise for 30 to 45 minutes, until they look puffy.
Step Four (bake the cinnamon rolls)
Bake at 350°F (175°C) for 22 to 28 minutes, until the rolls are golden and baked through. If the tops are getting too brown before the centers are done, loosely cover the pan with foil. Once they’re out of the oven, loosely cover the pan for 10 to 15 minutes. I know covering something I spent 25 minutes browning sounds backward, but trapping some of the steam keeps the tops softer as they cool.
Step Five (make the cream cheese glaze)
Beat the softened cream cheese and butter with the confectioners’ sugar, vanilla and one tablespoon of milk or cream until smooth. Add the second tablespoon only if you want the glaze thinner. Spread it over the cinnamon rolls while they’re still warm, then add toasted walnuts or pecans and a drizzle of maple syrup if you’re using them.

Recipe Tips

When you roll the dough into the rectangle, try to keep the thickness fairly even from one end to the other. It doesn’t need to be a perfect 16 x 12-inch rectangle with ruler-straight sides, but an even thickness gives you rolls that are closer in size once everything is rolled and cut.
Before cutting the log, I mark it into halves, then quarters, then divide each quarter into three. This is much easier than eyeballing 12 slices and discovering near the end that my cinnamon roll math has failed me.
Give the rolls enough room to rise after shaping. I’m looking for them to get visibly fuller and puffy, with some of the space between the rolls beginning to close. A cool kitchen may put you toward the longer end of the 30 to 45 minute range.
I never judge the bake by the tops alone. Cinnamon rolls can look golden before the dough in the center of the pan is finished, so check one of the center rolls before taking the pan out of the oven.
Wait until the rolls have had their 10 to 15 minutes under the loose cover before adding the cream cheese glaze. They’ll still be warm enough to soften the glaze, but you won’t lose as much of it down into a very hot pan.

Storage, Freezing and Reheating

Once the cream cheese glaze is on the cinnamon rolls, I store leftovers covered in the refrigerator for up to 5 days. If I know ahead of time that some rolls won’t be eaten right away, I leave those unglazed and keep them covered at room temperature for up to 2 days.
For longer storage, freeze the baked cinnamon rolls without the cream cheese glaze. Once they’re cool, wrap them well and freeze for up to 2 months. Thaw them before reheating and make the glaze when you’re ready to serve them.
For one cinnamon roll, I usually reheat it in the microwave for about 15 seconds, adding a few more seconds if needed. For several unglazed rolls, cover them loosely with foil and warm them in a low oven until heated through.

FAQs

Can I use canned butternut squash purée?
Yes. Canned butternut squash purée saves you from roasting and puréeing a squash first. Make sure you’re buying plain butternut squash purée without added sugar or spices.
Can I make my own butternut squash purée?
Yes. I like roasting the squash instead of boiling it because boiling introduces more water. Mash or purée the roasted flesh until smooth, let it cool completely and measure the ½ cup you need for the dough.
Can I make butternut squash cinnamon rolls overnight?
Yes. Assemble and cut the cinnamon rolls, arrange them in the baking dish and cover the pan before the second rise. Refrigerate overnight, then take the pan out in the morning and give the rolls about 45 to 60 minutes at room temperature to get puffy before baking. A cold kitchen may require more time.
Can I use pumpkin purée instead of butternut squash purée?
Yes, as long as you use plain pumpkin purée and not pumpkin pie filling. Pumpkin purée can have a different moisture level than butternut squash, so pay attention to the dough as you knead and add extra flour only if you need it.
Can I make these without a stand mixer?
Yes. Mix the dough with a sturdy wooden spoon until it becomes difficult to stir, then turn it onto a lightly floured surface and knead by hand. The same dough cue applies whether you use your hands or a mixer: you’re looking for smooth, elastic dough that remains slightly tacky.

From My Kitchen Notes

Small observations from the margins.

A measurement can get me close, but I still have to be aware of what’s in front of me.
More has not always been the answer when something feels difficult to take care of.
I’ve figured out there’s a difference between waiting and waiting for a change I can really see.
Dividing something evenly is easier when I stop guessing and make a few marks first.
Softness is something I now protect after the warmth is gone.
I don’t need something to be obvious for me to know it changed things.
I’ve gotten better at noticing when something needs more from me and when it needs to be left alone.

Since the Cream Cheese Is Already Out

Strawberry Sweet Rolls – Strawberry filling, cream cheese glaze.
Lemon Buns with Lemon Cream Cheese Icing – Lemon buns, cream cheese icing.
Strawberry Cream Cheese Danishes – Puff pastry, cream cheese, strawberry jam.
Berry Cream Cheese Muffins – Fresh berries, cream cheese pieces.
Berry Pecan French Toast Casserole – Croissants, berries, pecans, cream cheese.

This post may contain affiliate links. Please read my disclosure policy.

Butternut Squash Cinnamon Rolls with Cream Cheese Glaze

Butternut Squash Cinnamon Rolls have squash purée mixed into the dough, a brown sugar filling with cinnamon and nutmeg, and cream cheese glaze spread over the warm rolls.

Course Breakfast, Brunch

Cuisine American

Keyword butternut squash cinnamon rolls, butternut squash sweet rolls, cinnamon rolls with cream cheese glaze, squash cinnamon rolls

Prep Time 45

Cook Time 25

Rise Time 2

Total Time 3 10

Servings rolls

Calories 367kcal

Author Cathy Pollak

Equipment

Stand Mixer with dough hook. For mixing and kneading the dough. You can also knead by hand.
mixing bowls For the dough, filling and cream cheese glaze.
rolling pin For rolling the dough into a 16 x 12-inch (41 x 30 cm) rectangle.
baking pan 9x13 (33x23) For baking 12 cinnamon rolls.

Ingredients

Dough:

3¾ cup (450 g) all-purpose flour plus more as needed
¼ cup (50 g) granulated sugar
2¼ tsps (1 packet / 7 grams) instant rapid rise yeast
1 tsp (6 g) table salt
¾ cup (180 ml) warm whole milk warmed to 100–110°F (38–43°C)
½ cup (120 g) butternut squash purée roasted and mashed or canned
1 large egg room temperature
1 egg yolk room temperature
5 tbsps (70 g) unsalted butter softened

Filling:

½ cup (100 g) light brown sugar
2 tsps (5 g) ground cinnamon
¼ tsp (0.5 g) ground nutmeg
¼ tsp (1.5 g) table salt
4 tbsps (55 g) unsalted butter softened

Cream Cheese Glaze:

4 oz (113 g) full-fat cream cheese softened
2 tbsps (28 g) unsalted butter softened
¾ cup (90 g) confectioners' sugar
½ tsp (2.5 ml) vanilla extract or vanilla bean paste
1-2 tbsps (15-30 ml) whole milk or cream

Optional Garnish:

chopped toasted walnuts or pecans
maple syrup

Instructions

In the bowl of a stand mixer fitted with the dough hook, stir together the all-purpose flour, granulated sugar, instant yeast and salt. Add the warm whole milk, butternut squash purée, egg, egg yolk and softened butter. Mix on low speed until a shaggy dough forms.
3¾ cup (450 g) all-purpose flour, ¼ cup (50 g) granulated sugar, 2¼ tsps (1 packet / 7 grams) instant rapid rise yeast, 1 tsp (6 g) table salt, ¾ cup (180 ml) warm whole milk, ½ cup (120 g) butternut squash purée, 1 large egg, 1 egg yolk, 5 tbsps (70 g) unsalted butter
Knead on medium-low speed for 8–10 minutes, until the dough is smooth, elastic and slightly tacky. If the dough remains sticky as it kneads, add additional flour 1 tablespoon at a time, allowing each addition to incorporate before adding more.
Transfer the dough to a lightly greased bowl, cover and let rise in a warm place for 60–90 minutes, or until doubled in size.
Stir together the brown sugar, cinnamon, nutmeg and salt in a small bowl. Set aside with the softened butter.
½ cup (100 g) light brown sugar, 2 tsps (5 g) ground cinnamon, ¼ tsp (0.5 g) ground nutmeg, ¼ tsp (1.5 g) table salt
Grease a 9 x 13-inch (23 x 33 cm) baking dish. Turn the risen dough onto a lightly floured surface and roll into a 16 x 12-inch (41 x 30 cm) rectangle.
Spread the softened butter evenly over the dough, then sprinkle the brown sugar mixture evenly over the butter. Beginning with one long side, roll the dough into a log. Cut into 12 even rolls and arrange them in the prepared baking dish. Cover and let rise for 30–45 minutes, or until visibly puffy.
4 tbsps (55 g) unsalted butter
Preheat the oven to 350°F (175°C).
Bake for 22–28 minutes, until golden and baked through in the center. If the tops are browning before the center rolls are done, loosely cover the baking dish with foil for the remainder of the baking time.
Remove from the oven and loosely cover the baking dish for 10–15 minutes to trap some of the steam while the rolls cool.
Beat the softened cream cheese and butter until smooth. Add the confectioners’ sugar, vanilla and 1 tablespoon (15 ml) whole milk or cream and beat until smooth. Add the remaining milk or cream as needed for a thinner glaze.
4 oz (113 g) full-fat cream cheese, 2 tbsps (28 g) unsalted butter, ¾ cup (90 g) confectioners' sugar, ½ tsp (2.5 ml) vanilla extract, 1-2 tbsps (15-30 ml) whole milk
Spread the cream cheese glaze over the warm cinnamon rolls. Garnish with toasted walnuts or pecans and maple syrup, if desired.
chopped toasted walnuts, maple syrup

Notes

Homemade butternut squash purée can contain more moisture than canned. Add additional flour only as needed during kneading.
For overnight cinnamon rolls, cover and refrigerate the shaped rolls before the second rise. Let them stand at room temperature for 45–60 minutes, or until puffy, before baking.
Freeze baked cinnamon rolls without the cream cheese glaze for up to 2 months.
Optional walnuts, pecans and maple syrup are not included in the nutritional calculation.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made these Butternut Squash Cinnamon Rolls? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Butternut Squash Cinnamon Rolls with Cream Cheese Glaze appeared first on Noble Pig.

Lemon Ricotta Cookies

Cathy Pollak — Sun, 04 Oct 2026 17:16:21 +0000

These lemon ricotta cookies are soft and cake-like with fresh lemon in the dough and a thick lemon glaze over the top. Ricotta keeps the centers tender, while lemon zest and juice make the cookies taste as lemony as they look.

Lemon Ricotta Cookies with Fresh Lemon Glaze

I worked at Nordstrom on and off in high school, mostly during summers and over the holidays. Everyone back then was obsessed with the Nordstrom Café, but I was specifically obsessed with their lemon ricotta cookies. I had one almost every time I worked, and I never got over them because I can still remember how they tasted. Do they still have them? I have no idea. I haven’t been in a Nordstrom in a long time.

Years later, when my son was in college in Boston, I started looking for lemon ricotta cookies in Italian bakeries whenever I visited. There were the usual ricotta cakes, pastries, cannoli, and every other ricotta dessert imaginable, but never the cookie I was looking for. I always thought that was strange. And I didn’t go to one or two bakeries and call it a day. I went to all of them. Okay, lots of them. Bakery visits in other cities are a serious undertaking for me.

Eventually, I started making my own, trying to get as close as I could to the Nordstrom cookies I remembered. They were extremely soft and cake-like, very lemony, with a thick lemon glaze over the top. By then I had started making homemade ricotta cheese too, which you can use in these cookies if you feel like it. I don’t always. A good whole-milk ricotta from the grocery store works great, and that’s what I use most of the time.

The Decisions Behind This Recipe

Whole-milk ricotta is what gives these cookies the soft, tender centers. Part-skim is not the answer. You don’t need to drain it through cheesecloth or turn this into an all-day project. Just pour off any obvious liquid sitting on top when you open the container. The amount of flour accounts for the moisture in whole-milk ricotta. I do the same with my homemade ricotta too and drain off any excess liquid. But most of the time I use a good grocery-store ricotta, and the cookies come out the way I want them.
I use two full tablespoons of finely grated lemon zest because “zest of two lemons” is not really a measurement. Lemons can be tiny or the size of a softball, and I wanted the lemon flavor to be the same every time I made these. That much zest means the cookies already taste like lemon before the glaze ever gets involved.
The zest goes into the bowl with the butter and sugar right at the beginning. As they cream together, the sugar helps work the fragrant oils out of the zest and into the butter. I’ve done this in enough cookie recipes to know it makes a difference.
I also add fresh lemon juice to the dough, not just the glaze. I want the cookie and the thick white top to taste like lemon. The glaze is definitely part of the experience, but it’s really there to reinforce what’s already going on.
The dough is very soft and sticky once it is mixed. That’s normal, and it’s not a sign to start adding flour. Cover it and let it chill for an hour instead. The refrigerator makes the dough easy to scoop and helps the cookies stay rounded and puffy in the oven.
These cookies are supposed to stay pale. I bake them until they’re puffed and set around the edges. The tops will spring back lightly when touched. If you wait for them to turn golden, they will have spent too long in the oven, and you’ll lose some of the soft, cake-like center.

Ingredients

All-purpose flour – The soft dough needs enough flour to bake up puffy while keeping the finished cookies tender and cake-like.
Baking powder – Helps these very soft cookies bake up puffy instead of spreading into flat lemon puddles.
Salt – Keeps all the sugar from making the lemon and ricotta taste dull.
Unsalted butter – Let it soften before you start, but don’t let it get melted or greasy. It needs to cream properly with the sugar and zest.
Granulated sugar – Besides sweetening the cookies, the sugar helps work the lemon zest into the butter while everything is beaten together.
Fresh lemon zest – I use two measured tablespoons so the lemon flavor doesn’t depend on whether the lemons at the store are tiny or enormous. Zest the lemons before you juice them.
Eggs – Room-temperature eggs mix into the creamed butter and sugar more easily.
Whole-milk ricotta – Pour off any liquid visibly sitting on top, but don’t strain it dry. The dough is meant to have the moisture from regular whole-milk ricotta.
Fresh lemon juice – This goes into both the cookie dough and the glaze, so the lemon flavor isn’t limited to the top of the cookie. Since you’re already buying lemons for the zest, this isn’t the moment for bottled juice.
Vanilla extract – You won’t taste the vanilla on its own, but I still want a small amount in the dough.
Confectioners’ sugar – This is the base of the lemon glaze. Once mixed with fresh lemon juice, it should be fluid enough for dipping but thick enough to stay on top of the cookies.

How to Make Lemon Ricotta Cookies

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (mix the dry ingredients)
Whisk the flour, baking powder, and salt together in a medium bowl, then set it aside. I like having this done before I start with the butter and sugar, so I’m not stopping to measure anything once I get into mixing the dough.
Step Two (cream the butter, sugar, and lemon zest)
Beat the softened butter, sugar, and lemon zest for 2–3 minutes, until it looks light and creamy. The zest goes in now instead of later because the sugar helps work it into the butter while everything mixes, releasing more of the fragrant lemon oils before the rest of the dough goes in.
Step Three (finish the dough)
Beat in the eggs one at a time, then mix in the ricotta, lemon juice, and vanilla. It may look a little curdled at this point, which is normal and not a reason to keep beating it. Add the dry ingredients and mix until you can’t see any flour. The dough will be very soft and sticky, which is how it should be, so don’t add more flour to make it feel like regular cookie dough.
Step Four (chill and scoop)
Cover the bowl and refrigerate the dough for at least 1 hour. Once it’s chilled, scoop about 1½ tablespoons of dough per cookie onto parchment-lined baking sheets, leaving about 2 inches between them. That hour in the refrigerator makes the soft dough much easier to scoop and helps the cookies stay rounded and puffy instead of spreading all over the pan.
Step Five (bake the cookies)
Bake at 350°F for 12–14 minutes. Don’t wait for browning with these. Take them out when they’re puffed and set around the outside, and the pale tops spring back lightly when touched. Let the cookies sit on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
Step Six (glaze the cookies)
Whisk the confectioners’ sugar and fresh lemon juice until smooth. You want a glaze that coats the top of the cookie but is still fluid enough for the excess to drip back into the bowl after dipping. If it’s too thick, add lemon juice ½ teaspoon at a time. If it gets too loose, whisk in more confectioners’ sugar. Dip the tops of the completely cooled cookies, put them back on the rack, and let the glaze set before serving or storing.

Recipe Tips

The butter, eggs, ricotta, lemon juice, and vanilla can look a little strange together before the flour goes in. Slightly curdled is the best way to describe it, although I would probably just call it unsettling if I had not made the recipe before. Leave it alone. Once the flour goes in, it looks like cookie dough again.
Let the cookies cool completely before you glaze them. A warm cookie will thin the glaze on contact, and instead of getting the thick lemon cap over the top, you’ll have glaze running down the sides and barely anything left where you want it.
Add extra lemon juice to the glaze in very small amounts. A ½ teaspoon at a time is enough to change it quickly. You want it thin enough to dip the cookies, but not so loose that it slides right back off again. If you go too far, confectioners’ sugar will bring it back.

Storage and Freezing

Once the glaze has fully set, keep the cookies in an airtight container at room temperature for up to 2 days, with parchment between layers if you are stacking them. They are best the first day, but still very good the next day. The centers stay soft.
For longer storage, refrigerate them in an airtight container for up to 5 days. Let them sit out for a bit before eating if you can. Cold cookies are still cookies, obviously, but the lemon flavor and soft ricotta texture are better once they’re not refrigerator-cold.
You can freeze the cookies for up to 2 months. I prefer freezing them unglazed, then thawing them at room temperature and dipping them in fresh glaze. Glazed cookies can be frozen too, but the glaze may get sticky after thawing. It’s not a crisis. It’s just not the prettier option.
The dough can also be made a day ahead and kept tightly covered in the refrigerator for up to 24 hours. Scoop and bake it straight from the refrigerator, adding another minute or two if the cookies need it.

FAQs

Do I need to drain ricotta for lemon ricotta cookies?
No. Pour off any liquid visibly sitting on top of the ricotta, but don’t strain it dry. The amount of flour in the recipe accounts for the normal moisture in whole-milk ricotta, and removing too much of it changes the soft texture of the cookies.
Can I use homemade ricotta?
Yes. I have used my homemade ricotta in these cookies, and it works really well. If yours is really runny or has a lot of liquid sitting on top, pour that off first, just as you would with grocery-store ricotta.
Can I use part-skim ricotta?
I don’t recommend it. It doesn’t give me the same cake-like texture. Stick with whole-milk ricotta if the texture shown here is what you want. This isn’t the ingredient to freelance in.
Why is my lemon ricotta cookie dough so sticky?
Because it’s supposed to be. Ricotta and lemon juice make this a softer dough than regular cookie dough, and adding extra flour will make this a totally different cookie. Refrigerate it for at least an hour, then scoop it while cold.
How do I know when lemon ricotta cookies are done?
Look for puffed cookies that are set around the outside and pale on top. The tops should spring back lightly when touched. Don’t wait for them to turn golden.
Do lemon ricotta cookies need to be refrigerated?
Once the glaze has set, they can stay in an airtight container at room temperature for up to 2 days. After that, I move them to the refrigerator.
Can I make lemon ricotta cookie dough ahead of time?
Yes. Keep it tightly covered in the refrigerator for up to 24 hours, then scoop and bake it directly from cold. You may need an extra minute or two in the oven.
Can I freeze lemon ricotta cookies?
Yes. They freeze for up to 2 months. I like to freeze them unglazed, then thaw them at room temperature and add the lemon glaze afterward.

From My Kitchen Notes

Small observations from the margins.

I don’t wait for color when I already know what I’m looking at.
Separation doesn’t always need to be fixed.
I don’t add more because I’m impatient to handle it.
I use more zest when I want the point to be clear.
I’ve never had an interest in anything that only tastes good on the surface.
Lack of color doesn’t mean lack of substance.
I like knowing what’s below before I decide how much to put on top.
I can let something cool completely before I decide what it needs next.

The Cookie Tin Has Room

Glazed Lemon Sugar Cookies – Fresh lemon, thick glaze, sugar-coated cookie.
Italian Cookies – Anise, sweet glaze, colorful sprinkles.
Amaretti Cookies – Almond, soft centers, powdered sugar.
Danish Wedding Cookies – Buttery cookies, powdered sugar, holiday favorite.
Panko Cookies – Buttery meltaway cookies, crisp panko crumbs.

This post may contain affiliate links. Please read my disclosure policy.

Lemon Ricotta Cookies

Lemon Ricotta Cookies are soft, tender and cake-like, made with whole-milk ricotta, fresh lemon zest and lemon juice, then dipped in a fresh lemon glaze.

Course Cookie, Dessert

Cuisine Italian-American

Keyword Italian lemon ricotta cookies, lemon ricotta cheese cookies, lemon ricotta cotta cookies

Prep Time 20

Cook Time 12

Chilling 1

Total Time 1 32

Servings cookies

Calories 133kcal

Author Cathy Pollak

Equipment

hand mixer or stand mixer. For creaming the butter, sugar, and lemon zest and mixing the cookie dough.
mixing bowls (large and medium). For mixing the lemon ricotta cookie dough and whisking the dry ingredients.
baking sheet For baking the cookies in batches.
parchment paper Keeps the cookies from sticking and makes cleanup easier.
cookie scoop (1½ tbsps) Keeps the cookies evenly sized for consistent baking.
cooling rack Allows the cookies to cool completely before glazing.
microplane grater or fine grater. For finely grating the fresh lemon zest.

Ingredients

Cookies:

3 cups (360 g) all-purpose flour
1 tsp (4 g) baking powder
1 tsp (5 g) table salt
½ cup (113 g) unsalted butter softened
1½ cups (300 g) granulated sugar
2 tbsps (12 g) finely grated lemon zest
2 large eggs room temperature
1 (15 oz /425 g) container whole milk ricotta cheese
2 tbsps (30 ml) fresh lemon juice
1 tsp (5 ml) vanilla extract

Lemon Glaze:

1½ cups (180 g) confectioners' sugar
3 tbsps (45 ml) fresh lemon juice

Instructions

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3 cups (360 g) all-purpose flour, 1 tsp (4 g) baking powder, 1 tsp (5 g) table salt
In a large bowl, beat the butter, granulated sugar, and lemon zest with an electric mixer on medium-high speed for 2–3 minutes, until light and creamy.
½ cup (113 g) unsalted butter, 1½ cups (300 g) granulated sugar, 2 tbsps (12 g) finely grated lemon zest
Add the eggs one at a time, beating well after each addition. Add the ricotta, lemon juice, and vanilla extract and mix on low speed until incorporated. The mixture may look slightly curdled at this point; this is normal.
2 large eggs , 1 (15 oz /425 g) container whole milk ricotta cheese, 2 tbsps (30 ml) fresh lemon juice, 1 tsp (5 ml) vanilla extract
Gradually add the dry ingredients and mix on low speed until no streaks of flour remain. The lemon ricotta cookie dough will be very soft and sticky. Cover the bowl and refrigerate for at least 1 hour.
Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Scoop about 1½ tablespoons of chilled dough per cookie onto the prepared baking sheets, spacing the cookies about 2 inches (5 cm) apart.
Bake for 12–14 minutes, until the cookies are puffed and set around the edges. The tops should remain pale and spring back lightly when touched. Don't wait for the cookies to brown.
Cool the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Whisk together the confectioners’ sugar and fresh lemon juice until smooth. The glaze should be thick enough to coat the tops of the cookies but fluid enough for dipping.
1½ cups (180 g) confectioners' sugar, 3 tbsps (45 ml) fresh lemon juice
If the glaze is too thick, add additional lemon juice, ½ teaspoon (2.5 ml) at a time. If the glaze is too thin, whisk in additional confectioners’ sugar until the desired consistency is reached.
Dip the top of each completely cooled cookie into the lemon glaze, allowing the excess to drip back into the bowl. Return the cookies to the wire rack and allow the glaze to set completely before serving or storing.

Notes

Pour off any visible liquid sitting on top of the ricotta before using. There's no need to thoroughly drain it.
The dough will be very soft and sticky before chilling. Don't add additional flour.
The dough can be refrigerated, tightly covered, for up to 24 hours. Very cold dough may need an additional minute or two in the oven.
Add sprinkles immediately after glazing, while the glaze is still wet.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Place parchment paper between layers once the glaze has set.
Freeze baked cookies for up to 2 months, preferably without the glaze. Thaw at room temperature before glazing.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made these Lemon Ricotta Cookies? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Lemon Ricotta Cookies appeared first on Noble Pig.

Leftover Cornbread Breakfast Casserole

Cathy Pollak — Sat, 03 Oct 2026 17:50:17 +0000

I like making enough cornbread that there’s some left over, and eventually I got curious enough to make it the main ingredient in this leftover cornbread breakfast casserole. I leave the cornbread in big chunks, then add maple sausage, eggs, cheese and a small drizzle of maple syrup before it goes in the oven. It’s a ridiculous breakfast to wake up to.

Breakfast Casserole with Leftover Cornbread and Sausage

The funny thing is, the cornbread doesn’t have to be leftover from another meal to make this breakfast casserole. I’ve made cornbread specifically for this the night before lots of times. It just works better after it’s had a chance to dry out some.

Once the eggs, cream and milk go in, the day-old cornbread absorbs some of the liquid without turning into a mess. That’s also why I keep it in bigger chunks instead of crumbling it. I want the cornbread to stay obvious.

When I thought about breakfast flavors with cornbread, maple sausage stood out first. Then I added sliced breakfast sausage too, because one kind of sausage wasn’t enough for me. The cheese and chives came next, along with maple syrup over the top to keep the savory stuff from dominating the flavor. It’s a hearty breakfast, which is why I like it so much.

The Decisions Behind This Recipe

Day-old cornbread works better than fresh for this casserole. Sometimes it really is leftover from dinner, and other times I make cornbread the night before on purpose because I want to make this in the morning. Giving it the extra time lets it dry out some, so it can absorb the egg mixture without turning soft and falling apart.
I figured out pretty early that keeping the cornbread in big hunks was the only way this was going to work. When it crumbled into the eggs I couldn’t even tell it was cornbread. Honestly, I hated it. The way it’s made now, some of the pieces absorb more of the egg mixture underneath, while the ones toward the top stay more exposed and brown in the oven. I like getting both in the same serving.
I used two kinds of sausage for different reasons. The ground maple pork sausage is crumbled, while the breakfast sausage links add bigger pieces of sausage. I have made this with just one of them in a larger quantity, but in the end, the two varieties won me over.
Six eggs with a cup each of heavy cream and whole milk is enough liquid for the cornbread to absorb while it bakes. The heavy cream adds richness, while the whole milk makes it easier for the egg mixture to soak into the cornbread. It doesn’t need an overnight soak. I just put it in the oven once it’s assembled.
The maple sausage flavor is there, but I drizzle one tablespoon of maple syrup over the top too. It’s enough to give the sausage, cornbread and eggs a maple-breakfast connection without making it taste like I got carried away with the syrup bottle. It’s happened.
Most of the cheese gets layered through the casserole, but I save some for the last ten minutes of the bake. The cheese inside melts with the cornbread and sausage, while the cheese on top stays visible and gooey instead of baking for the whole time.

Ingredients

Leftover cornbread – You need four cups once they’re broken into big, bite-size pieces. Use day-old cornbread because it’s had time to dry out some. Sweet or savory cornbread both work. I’ve made this with my chipotle hot honey skillet cornbread and my lemon blueberry cornbread, and strangely enough, neither one was weird.
Ground maple pork sausage – This is the crumbled sausage in the casserole and where the maple flavor begins.
Pork breakfast sausage links – Cook them, slice them and add them with the ground sausage. These are the bigger pieces of sausage between the cornbread.
Unsalted butter – Enough for cooking the onion before everything goes into the casserole.
Yellow onion – Dice it and soften it in the butter first. You don’t want raw pieces.
Large eggs – Six eggs make the base of the mixture that goes over the cornbread.
Heavy cream – One cup adds the richness to the egg mixture. And it needs it.
Whole milk – The other cup of dairy makes it easier for the egg mixture to soak into the cornbread.
Sea salt and black pepper – They season the egg mixture.
Fresh chives or green onions – Either one is fine. They add fresh onion flavor and color with the sausage and cheese.
Shredded Italian-blend cheese – Most gets layered through the casserole, with one-third cup saved for the top near the end of baking. Use a blend you like because they vary a lot from brand to brand.
Pure maple syrup – One tablespoon goes over the assembled casserole before baking. You can always put more on individual servings if somebody wants it sweeter.

How to Make Leftover Cornbread Breakfast Casserole

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (cook the onion and sausage)
Heat the oven to 350°F and lightly coat a 9 x 13-inch baking dish with nonstick cooking spray. Melt the butter in a large skillet, then cook the onion until it has softened, about 3–4 minutes. Move it to a plate while you cook the sausage. Brown the ground maple sausage in the same skillet, breaking it into crumbles as it cooks. Drain off excess grease if you need to, then stir the onion back in. Cook the breakfast sausage links next and cut them into bite-size pieces. There are a few pork-related things happening in this recipe.
Step Two (make the egg mixture)
Whisk the eggs, heavy cream, whole milk, salt and black pepper together in a large bowl. It looks like a lot of liquid at first, but there are four cups of cornbread waiting for it. The cornbread can handle it, which is why the casserole can go straight into the oven instead of sitting around overnight.
Step Three (layer the casserole)
Put half of the cornbread chunks in the baking dish and set aside 1/3 cup of the cheese for later. Scatter half of the remaining cheese, chives, sliced sausage links and ground sausage mixture over the cornbread, getting some of the sausage and cheese between the chunks instead of leaving everything sitting on top. Add the remaining cornbread, followed by the rest of the sausage, chives and cheese. I don’t stir any of this together because the cornbread has been through enough already.
Step Four (add the eggs and maple syrup)
Slowly pour the egg mixture across the casserole so it gets down between the cornbread pieces. Some chunks will absorb more than others, and the pieces across the top don’t need to be completely submerged. Drizzle the maple syrup over everything before it goes into the oven.
Step Five (bake and rest)
Bake for 20–25 minutes, then scatter the reserved cheese over the top and bake for about 10 minutes more. The center should be set with no wet egg mixture hanging around under the cheese. If you’re checking with a thermometer, it should reach 160°F in the middle. Let the casserole rest for 5–10 minutes before cutting into it so the eggs finish setting and the first square doesn’t turn into breakfast rubble.

Recipe Tips

If your cornbread is very fresh and soft, break it into larger pieces and let it sit uncovered for a while before you start. It doesn’t need a complicated drying procedure, but I wouldn’t use it while it’s still warm from the oven.
Pour the egg mixture slowly across the casserole instead of into one corner. Don’t worry about the cornbread sticking up above the liquid. Those pieces will brown in the oven, and I want them that way.
Don’t let the melted cheese tell you the casserole is done before the center is ready. The middle should be set without any wet egg mixture and reach 160°F if you’re using a thermometer.

Storage and Reheating

Let the casserole cool, then refrigerate leftovers in an airtight container for 3–4 days. You can also cover the baking dish tightly if you’d rather not move it yet.
Warm individual servings in the microwave until hot. If you’re reheating several servings or the rest of the casserole, cover it and warm it in a 325°F oven until heated through. Keeping it covered helps prevent the cornbread from drying out while the center heats through.

FAQs

Does the cornbread really need to be leftover?
No. I’ve made cornbread specifically for this casserole the night before lots of times. Giving it overnight to dry out is what I care about.
Can I use boxed cornbread or Jiffy mix?
Yes. You need four cups of baked cornbread, whether it came from your usual homemade recipe or a box mix. Make it the day before if you can, then break it up once it has cooled.
Can I use sweet cornbread?
Yes, but the finished casserole will be a little sweeter, especially with maple sausage and the maple syrup on top. I like that combination, but savory cornbread is fine if that is more your thing.
Can I use only one kind of sausage?
You can. Use more ground maple sausage or more links to make up the difference. I prefer the two together, but buying two kinds of sausage is not a requirement for breakfast.
Can I use regular breakfast sausage instead of maple sausage?
Yes. Keep the tablespoon of maple syrup over the top so you still get some maple flavor with the cornbread, eggs and cheese.
Can I assemble this breakfast casserole the night before?
I prefer to assemble and bake it the same day. You can cook the sausage and onion, shred the cheese, chop the chives and break up the cornbread the night before, then put it together when you’re ready to bake.
Can I leave out the maple syrup?
Yes. The casserole will still be good without it. You’ll still have some maple from the ground sausage if you use maple sausage.

From My Kitchen Notes

Small observations from the margins.

I can make something good out of what was left without calling it a compromise.
Surrounding myself with something and letting it get inside me are different experiences.
I don’t need every part of me to absorb the same amount.
I no longer judge the middle by what I see on top.
Two forms of the same thing don’t have to serve the same purpose.
I can leave some of myself out in the open and still be okay.
I don’t need to be completely submerged to be changed by something.
A small amount of sweetness can be enough. I don’t need it to take over.
I have more patience for a few things out of place than for everything turning to mush.

Breakfast Was Never Going to Be Small

Overnight Breakfast Casserole – Biscuits, bacon, sausage, tater tots.
Monte Cristo Casserole – Croissants, ham, Swiss, raspberry jam.
Bacon Egg Avocado Breakfast Sandwich – Bacon, egg, avocado, chipotle hollandaise.
Apple Pie French Toast Casserole – French toast, apple pie filling, cinnamon.
Apple Pie Cinnamon Roll Monkey Bread – Cinnamon rolls, apple pie filling, brown sugar.

This post may contain affiliate links. Please read my disclosure policy.

Leftover Cornbread Breakfast Casserole

Leftover Cornbread Breakfast Casserole turns day-old cornbread into a hearty breakfast with maple sausage, breakfast sausage links, eggs, cheese, chives and a small amount of maple syrup. Keeping the cornbread in large chunks lets it absorb the egg mixture while leaving plenty of cornbread recognizable after baking.

Course Breakfast, Brunch

Cuisine American

Keyword breakfast casserole with cornbread, cornbread breakfast casserole, cornbread casserole, leftover cornbread breakfast casserole, leftover cornbread recipe, sausage breakfast casserole

Prep Time 25

Cook Time 35

Resting 10

Total Time 1 10

Servings

Calories 524kcal

Author Cathy Pollak

Equipment

baking dish 9x13 (23 x 33 cm). For assembling and baking the casserole.
large skillet For cooking the onion, ground maple sausage and breakfast sausage links.
mixing bowls (large), For whisking the egg and dairy mixture.
whisk For thoroughly mixing the eggs, cream, milk and seasonings.
Cutting board and knife. For preparing the onion, chives, and cooked sausage links.

Ingredients

cooking spray
1 tbsp (14 g) unsalted butter
⅓ cup (~50 g) diced yellow onion
1 lb (454 g) ground maple pork sausage
6 oz (170 g) pork breakfast sausage links about 7 links
6 large eggs beaten
1 cup (240 ml) heavy cream
1 cup (240 ml) whole milk
½ tsp (3 g) fine sea salt
½ tsp (1 g) ground black pepper
4 cups (~600 g) leftover cornbread broken into large chunks (homemade or store-bought)
1⅓ cups (150 g) shredded Italian-blend cheese divided
2 tbsps (6 g) finely chopped fresh chives or green onions
1 tbsp (20 g) pure maple syrup

Instructions

Preheat the oven to 350°F (177°C). Lightly coat a 9 x 13-inch (23 x 33 cm) baking dish with nonstick cooking spray.
cooking spray
Melt the butter in a large skillet over medium heat. Add the onion and cook until softened, about 3–4 minutes. Transfer the onion to a plate and set aside.
1 tbsp (14 g) unsalted butter, ⅓ cup (~50 g) diced yellow onion
Add the ground maple pork sausage to the same skillet. Cook over medium heat, breaking the sausage into crumbles, until browned and fully cooked. Drain excess grease if necessary, then combine the sausage with the cooked onion.
1 lb (454 g) ground maple pork sausage
Cook the breakfast sausage links in the same skillet according to package directions, turning as needed, until fully cooked. Transfer to a cutting board and cut into bite-size pieces.
6 oz (170 g) pork breakfast sausage links
Whisk the eggs, heavy cream, whole milk, salt and black pepper together in a large bowl until thoroughly combined.
6 large eggs, 1 cup (240 ml) heavy cream, 1 cup (240 ml) whole milk, ½ tsp (3 g) fine sea salt, ½ tsp (1 g) ground black pepper
Arrange half of the cornbread chunks across the bottom of the prepared baking dish. Reserve ⅓ cup (about 38 g) of the shredded cheese for the top.
4 cups (~600 g) leftover cornbread
Distribute half of the remaining cheese, chives, sliced sausage links and ground sausage-onion mixture over the cornbread. Place some of the sausage and cheese between the cornbread chunks so the filling is distributed throughout the casserole.
1⅓ cups (150 g) shredded Italian-blend cheese, 2 tbsps (6 g) finely chopped fresh chives
Add the remaining cornbread chunks, followed by the remaining ground sausage mixture, sliced sausage links, chives and cheese.
Slowly pour the egg mixture evenly over the casserole, allowing it to run between the cornbread chunks. Drizzle the maple syrup evenly over the top.
1 tbsp (20 g) pure maple syrup
Bake for 20–25 minutes. Sprinkle the reserved ⅓ cup (about 38 g) cheese over the top and continue baking for about 10 minutes, or until the center is set and reaches 160°F (71°C). Total baking time should be approximately 30–35 minutes.
Let the casserole rest for 5–10 minutes before slicing and serving.

Notes

Day-old cornbread works best because it has had time to dry out some. You can also make the cornbread the night before specifically for this casserole.
Keep the cornbread in large chunks instead of crumbling it. This helps the pieces stay together as they absorb the egg mixture.
Some cornbread will remain exposed above the egg mixture. That’s fine and gives those pieces a chance to brown in the oven.
Using both ground maple sausage and sausage links gives you two different textures. You can use one type of breakfast sausage instead if preferred.
Cornbread, sausage and cheese vary by recipe and brand, so the nutrition information is an estimate.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made this Leftover Cornbread Breakfast Casserole? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Leftover Cornbread Breakfast Casserole appeared first on Noble Pig.

Easy Fried Tortilla Chips

Cathy Pollak — Fri, 02 Oct 2026 13:11:01 +0000

These easy fried tortilla chips are made by frying corn tortillas for a couple of minutes and salting them the second they come out of the oil. They’re golden, blistery, and crisp enough for a loaded spoonful of guacamole, although half the bowl is usually gone before anything gets dipped.

Easy Fried Tortilla Chips Made from Corn Tortillas in Hot Oil

I started making tortilla chips at home because I didn’t want to leave the house. I live five miles out of town, and I’ve learned to make things easier for myself. The best part is that I usually end up with something better. And in this case, that was homemade fried tortilla chips. Standing over a pot of hot oil seemed better than getting ready and driving to the store.

When I really thought what separated a stack of corn tortillas already in my refrigerator from the bag of chips I was going to leave the house to buy, it wasn’t something I minded making. Store-bought tortillas are normally what I use, but my homemade corn tortillas can also be fried into chips. Making chips at home has become a brainless activity. Cut the tortillas into wedges, fry them in hot oil, and salt them while they’re still hot. The payoff is fried blisters and crunch. They get eaten pretty fast, so full warning.

Paying attention to the oil temperature and how many chips I fry at once changed how these came out. I keep the oil at 350°F and fry the chips in small batches. If the temp drops too much, the tortillas stay in the oil longer and absorb too much of it. Once I got that right, homemade tortilla chips became less about me not wanting to go to the store and more about knowing I had something better to work with sitting in my fridge.

The Decisions Behind This Recipe

I think six wedges per tortilla makes the perfect size for chips. At one point I did try eight, but the chips didn’t have enough room for a good scoop of homemade pico de gallo or guacamole. And forget cutting the chips into fours, they were too big. Six is easy to fry and a better size once they’re in the bowl.
Canola oil is neutral in flavor and great for frying. There are only three ingredients in this recipe, so you notice everything. Vegetable oil can go in the pot instead, and peanut oil is fine too, but there hasn’t been any reason for me to stop using canola at this point.
The 350°F oil temperature is where I really stopped messing around. Below that, the chips need extra time and take on too much oil, and going hotter gets color before the tortilla has had enough time to crisp. Keeping a frying thermometer in the pot means I can see when the oil climbs back to 350°F before the next batch goes in. That’s much easier than trying to judge hot oil by looking at it.
Of course we’d all prefer to dump in as many chips as possible at once, but that ruins them. Too many chips cool off the oil, so I only fry a handful, pull them out, salt them while they’re hot, and wait for the oil to come back to 350°F. Then I do it again. It takes a few batches, but once I stopped trying to rush everything, I got the same crunch from the beginning to the end.

Ingredients

White corn tortillas – Store-bought tortillas are what I normally use, and slightly older tortillas are fine if there’s already an open package in the fridge. You’ll need 12 tortillas for one batch.
Canola oil – You’ll need enough oil for the tortilla wedges to fry freely in the pot. I use canola because it’s neutral in flavor and handles the 350°F frying temperature well.
Fine sea salt – I use fine salt because it spreads over the chips better and you don’t end up biting into a big piece of salt, which is the worst. Add it as soon as the chips come out of the oil so it sticks.

How to Make Easy Fried Tortilla Chips

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (cut the tortillas)
Stack a few tortillas at a time and cut each one into six wedges. I try to keep them somewhat even because wedges close to the same size will fry at about the same rate.
Step Two (heat the oil)
Pour the canola oil into a heavy pot and heat it to 350°F. I leave a frying thermometer in the pot so I know when it’s ready and can keep an eye on the temperature once I start adding the tortillas.
Step Three (fry in small batches)
Add a small handful of tortilla wedges to the oil and move them around with tongs or a spider so they stay separated. Fry for 1 to 2 minutes, until the chips are lightly golden and crisp. Don’t add too many at once because the oil temperature drops quickly, which means the chips need longer to fry and can absorb more oil.
Step Four (drain and salt)
Lift the chips out of the oil, let the excess drip back into the pot, and transfer them to paper towels. Salt them while they’re still hot so the fine sea salt sticks.
Step Five (bring the oil back to 350°F)
Before adding another batch, let the oil return to 350°F and adjust the heat if you need to. Repeat until all the tortillas are fried, then transfer the chips to a bowl once they’ve cooled enough to eat.

Recipe Tips

Keep a thermometer in the oil the whole time you’re frying. The temperature will drop every time a batch of tortillas goes into the pot, so wait until it gets back to 350°F before adding more. If the chips are taking longer than 1 to 2 minutes and seem greasy, check the temperature first.
Don’t try to get through the tortillas faster by adding more at once. I know it’s tempting, but a crowded pot drops the oil temperature and also makes it harder to move the wedges around so they fry evenly.
Watch the color toward the end because tortilla chips can go from lightly golden to darker than you wanted pretty quickly. If that happens, turn down the heat and give the oil a chance to get back to 350°F before continuing.
Salt every batch as soon as it comes out of the oil. Fine sea salt sticks while there’s still some oil on the chips, and you won’t have to keep adding more later trying to get enough salt on them.
Give the chips some room while they cool instead of putting the hot batches on top of each other. They’re still releasing steam when they leave the oil, and trapping the moisture can soften them.

Storage

Let the tortilla chips cool completely before putting them into a container. Any warmth trapped inside creates moisture, and that’s an easy way to lose the crunch you spent time frying them for.
Once they’re cool, keep them at room temperature in an airtight container or resealable bag. I wouldn’t refrigerate them because they do better somewhere dry, and they’re best within a few days.
If they soften after sitting, spread them on a baking sheet and put them in a 300°F oven for a few minutes. Let them cool before deciding whether they need more time because they’ll crisp more as they cool.

FAQs

Can I use store-bought corn tortillas?
Yes, and that’s normally what I use. My homemade corn tortillas are fine too, but you definitely don’t need to make tortillas before you can make tortilla chips.
Why did my tortilla chips turn greasy?
Check the oil temperature first. If it drops too far below 350°F, the tortillas have to stay in the oil longer to become crisp and can absorb more oil in the process. Let the oil return to 350°F before frying the next batch.
Why are some of my tortilla chips darker than others?
The wedges may be different sizes, the pot may be too crowded, or the oil temperature may be changing between batches. Cutting the tortillas somewhat evenly and frying only a handful at a time takes care of most of it.
Can I bake the tortilla chips instead?
Yes. Brush both sides of the tortilla wedges lightly with oil, arrange them in a single layer, and bake at 375°F, turning them once, until they’re crisp. They won’t have the same texture as fried tortilla chips, but baking is fine if you don’t want to use a pot of oil.
Can I use flour tortillas instead of corn tortillas?
Yes, but expect a different chip. Flour tortillas puff more when fried and brown faster than corn tortillas, so keep a close eye on them and start checking them earlier.
What other oils can I use for frying tortilla chips?
Vegetable oil and peanut oil are both fine. I use canola because it’s neutral in flavor and handles the 350°F frying temperature well, but any neutral oil suitable for frying can be used.
Can I season them with something besides salt?
Yes. Garlic powder, onion powder, or smoked paprika can go on while the chips are still hot. But start light because once you’ve added too much, you can’t take it back.
Can I make homemade tortilla chips ahead of time?
You can. Let them cool completely before storing them in an airtight container or resealable bag at room temperature. I think they’re best within a few days, but they’re still best right after they’re made.

From My Kitchen Notes

Small observations from the margins.

Doing more at once has never made me finish anything sooner.
I’m better at seeing when waiting is part of the process and not an indication that nothing is happening.
There have been times when making room for something has been more useful than making an effort.
Urgency is not really my thing anymore. It’s made me interfere with things that were doing fine without me.
Knowing when something is ready and wanting it to be ready are two completely different things.
I’ve traced disappointing results back to the times I decided I didn’t have another minute to give.
I now have more respect for recovery time.

What to Scoop Up With These Chips

Baked Taco Dip – Beans, cheese, salsa.
Jalapeño Popper Dip – Cream cheese, jalapeños, cheese, crunchy topping.
Grape, Corn, and Black Bean Salsa – Grapes, black beans, corn, lime, jalapeño.
Pickle de Gallo (Dill Pickle Salsa) – Dill pickles, jalapeños, onion, garlic, lime.
Avocado and Three Bean Salsa – Avocado, corn, beans, lime-garlic dressing.

This post may contain affiliate links. Please read my disclosure policy.

Easy Fried Tortilla Chips

Easy fried tortilla chips made with corn tortillas, canola oil, and salt. Fried in small batches at 350°F, they’re crisp, golden, and ready in 1 to 2 minutes per batch.

Course Appetizer, Snack

Cuisine Mexican-Inspired

Keyword crispy tortilla chips, easy fried tortilla chips, fried corn tortilla chips, fried tortilla chips, homemade fried tortilla chips, homemade tortilla chips, how to fry tortilla chips

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 260kcal

Author Cathy Pollak

Equipment

Dutch Oven or large heavy-bottomed pot. Holds the heat so the oil temp stays consistent.
thermometer for frying Helps keep the oil at 350°F for crisp, non-greasy chips.
baking sheet Keeps chips spread out after frying. Line with paper towels.

Ingredients

12 (360 g) white corn tortillas
3 cups (720 ml) canola oil
¾ tsp (4 g) fine sea salt

Instructions

Cut the tortillas into wedges by stacking a few at a time on a cutting board and slicing each tortilla into six pieces with a sharp knife.
12 (360 g) white corn tortillas
Pour the canola oil into a large, heavy-bottomed pot and set it over medium heat. Heat the oil to 350°F (177°C). Using a thermometer helps keep the oil at the right temperature, which is key for crisp chips that don’t absorb excess oil.
3 cups (720 ml) canola oil
Working in small batches, carefully add a handful of tortilla wedges to the hot oil. Stir gently with tongs or a spider so the pieces stay separate. Fry for 1 to 2 minutes, until the chips are crisp and lightly golden. Keep an eye on the oil temperature as they fry.
Lift the chips from the oil and let the excess drip back into the pot. Spread them in a single layer on a paper towel-lined baking sheet and season immediately with fine sea salt while they’re still hot.
¾ tsp (4 g) fine sea salt
Let the oil return to 350°F (177°C) between batches, adjusting the heat as needed. Continue frying the remaining tortilla wedges in small batches until all the tortillas have been fried.
Let the chips cool slightly before transferring them to a serving bowl. Serve warm or at room temperature.

Notes

The oil temperature will drop when the tortilla wedges are added. Let it return to 350°F (177°C) before frying the next batch.
Fry only a small handful of tortilla wedges at a time. Adding too many lowers the oil temperature and can cause the chips to absorb more oil.
Salt the tortilla chips as soon as they come out of the oil while there is still a small amount of oil on the surface.
Vegetable oil or peanut oil can be substituted for canola oil.
The amount of oil absorbed during frying will vary depending on the tortillas, oil temperature, batch size, and frying time. Because not all of the frying oil is consumed, the calories and fat listed in the nutritional information are estimates.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made these Easy Fried Tortilla Chips? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Easy Fried Tortilla Chips appeared first on Noble Pig.

Applesauce Fritters

Cathy Pollak — Thu, 01 Oct 2026 15:50:09 +0000

These small applesauce fritters are fried until golden, then rolled warm in cinnamon sugar. There are no chopped apples in the batter, so you get apple flavor without pieces of fruit interfering with how the fritters cook.

Cinnamon Sugar Applesauce Fritters with Maple Caramel Dip

Apple slices are fine and vanilla ice cream is always going to be part of my life. But once I had the maple caramel dip figured out, I needed something warm and fried to go with it. That’s how I ended up making these applesauce fritters specifically for the maple caramel dip.

These are not the huge, irregular apple fritters with chunks of fruit inside them. I made them into smaller, round fritters with applesauce in the batter, then rolled them warm in cinnamon sugar. That makes them easier to eat and, obviously, more dangerous. It’s easy to pick one up, take a bite and not have a drippy apple trying to escape from it. The bigger problem is that they’re small enough to make it very easy to lose track of how many I’ve had.

And honestly, they’re good without anything else. I like the cinnamon sugar, but if you want less sugar, you can leave it off. The inside is soft, with applesauce, cinnamon and nutmeg, and that’s enough of a payoff for me. But the warm maple caramel is really the end-all, and I already had it sitting there. I’m only human.

The Decisions Behind This Recipe

Making these with applesauce was not an afterthought. I wanted apple flavor throughout the batter, but without the fruit chunks because they change how the fritters fry.
I know a full cup of unsweetened applesauce seems like a lot for a batch of small fritters, but it’s where the apple flavor and most of the moisture come from. Unsweetened applesauce also let me decide how sweet the fritters were going to be instead of letting whatever was added to the jar make the decision for me.
The batter is supposed to be thick. When I drop a scoop into the oil, I want it to stay in a round mound instead of spreading out as soon as it hits the oil. Applesauce can vary from brand to brand, so the batter may need a small adjustment before you fry the whole batch. That’s why I make one test fritter first instead of assuming every jar of applesauce is going to act exactly the same.
I kept the fritters tablespoon-size so the centers cooked by the time the outsides were golden. Bigger fritters sound good until you cut one open and find out the middle needed more time. These are small enough to cook through, and also small enough that you can eat three while deciding whether you like them.
The cinnamon sugar and maple caramel are doing different things. Rolling the warm fritters in cinnamon sugar gives you a finished fritter without needing a glaze. The maple caramel dip is here because I made it for these too, and because there’s nothing wrong with dipping a cinnamon-sugar fritter into warm maple caramel when it’s sitting right in front of you.

Ingredients

All-purpose flour – Standard all-purpose flour is what I use. Measure it carefully, because the batter is already meant to be thick.
Baking powder and baking soda – Both help the fritters puff while they fry.
Fine salt – It distributes easily through the batter. There isn’t much of it, but the fritters need it.
Ground cinnamon and nutmeg – Cinnamon is the main spice, with nutmeg behind it. I want them to taste like apples and cinnamon, without the full spice drawer in the bowl.
Granulated sugar – There are only two tablespoons in the batter. They get more sweetness later from cinnamon sugar or maple caramel dip, depending on how you decide to handle yourself.
Large egg – One is enough to help bind the batter without adding more liquid than I need.
Unsweetened applesauce – Different brands can be thicker or looser, which is why I want you to look at the batter and fry a test fritter before committing to the whole batch.
Milk – This loosens the applesauce batter enough to make it scoopable. You can also add a small amount if your applesauce makes the batter too firm.
Vanilla extract – There are two teaspoons in the batter, so you’re going to notice it.
Unsalted butter – Melt it first and let it cool for a minute before adding it. I don’t need the butter hot enough to start cooking the egg before the batter is even mixed.
Canola or peanut oil – Use a neutral, high-heat oil for frying. The amount is going to depend on your pot. You want two to three inches of oil, not a certain number of cups.
Cinnamon sugar – Optional, but stir it together before you start frying. Once the fritters are coming out of the oil, you’ll want it ready.
Maple caramel dip – Optional for serving, although you know how I feel about it.

How to Make Applesauce Fritters

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (mix the dry ingredients)
Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg and sugar together in a medium bowl. Give it a good whisk so the leaveners and spices are evenly distributed through the flour. Nobody needs one fritter that got all the cinnamon.
Step Two (mix the wet ingredients)
In a separate bowl, whisk the egg, applesauce, milk, vanilla and melted butter until everything is well mixed. Pour the wet ingredients into the dry ingredients and stir until the flour disappears. Stop there. The batter should be thick, and a few lumps are better than stirring the life out of it.
Step Three (heat the oil)
Pour 2–3 inches of oil into a heavy, deep pot and heat it to 350°F. Keep an eye on the temperature while you fry because every batch of batter cools the oil down a little. Let it come back to temperature before adding more fritters, unless greasy fritters are suddenly what we’re doing.
Step Four (make a test fritter)
Drop one tablespoon-size scoop of batter into the oil and fry for 2–3 minutes, turning as needed, until it’s deep golden brown. Take it out and break it open. This is your chance to see what the batter is doing before the rest of the fritters get involved. If it spreads too much, stir 1–2 tablespoons of flour into the batter. If the batter seems too firm, stir in a small amount of milk or applesauce.
Step Five (fry the fritters)
Carefully drop tablespoon-size portions of batter into the hot oil, working in small batches so the oil stays close to 350°F. Fry for 2–3 minutes, turning them as needed so they brown evenly and cook through the center. Keep them small. A bigger fritter may look finished on the outside while the middle has different plans.
Step Six (finish and serve)
Transfer the fritters to a paper-towel-lined tray to drain. If you’re using cinnamon sugar, roll them in it while they’re still warm so the sugar sticks. Serve them warm on their own or with maple caramel dip for dipping. If the caramel is already sitting there, I think we both know which direction this is going.

Recipe Tips

Make the test fritter, then break it open before you decide the batter is ready. The center should be cooked through, not wet or gummy. That one fritter can save you from discovering a problem after you’ve fried the whole bowl.
Have everything sitting out before you start frying, including the cinnamon sugar, a tray for the cooked fritters, your scoop and whatever you’re using to turn them. Once the oil is hot, it’s not a great time to remember you have no idea where the paper towels went.
Don’t add chopped apple to this batter. Fresh apple adds more moisture, and any pieces exposed to the hot oil can make it spit and splatter.
If you don’t have a frying thermometer, drop a small amount of batter into the oil. It should sink briefly, rise within a second or two, and bubble steadily as it fries. If it browns almost immediately, the oil is too hot. If it sits there with weak bubbling, give the oil more time to heat.
Roll the fritters in cinnamon sugar while they’re warm. Once they cool down, the sugar has less interest in staying put.

Storage and Reheating

Applesauce fritters are best the day they’re fried, preferably while they’re still warm enough to make the cinnamon sugar smell ridiculous.
If you have leftovers, let them cool completely and keep them in an airtight container at room temperature for up to one day. Warm them in a 350°F oven until heated through and the outside has picked up some of its texture again.

FAQs

Can I use sweetened applesauce?
You can, but the fritters will be sweeter. I prefer unsweetened applesauce because if they’re getting rolled in cinnamon sugar and dunked in maple caramel dip, I want to keep the sweetness in the batter on the down low.
Can I add chopped apple?
Technically yes, but don’t. The applesauce is already providing the apple flavor and moisture, and chopped apple changes how the fritters cook in hot oil. If you want the big apple-piece experience, these aren’t the fritters for you.
Why are my fritters greasy?
The oil was probably too cool, the pot was crowded, or the next batch went in before the oil returned to 350°F. Give the oil time between batches and fry only a few at once. You can keep the fried batches warm in a low oven while you finish the rest.
Can I make the batter ahead of time?
I wouldn’t. Once the wet and dry ingredients are mixed, fry the batter soon after. This is not one of those recipes that improves by sitting around.
Do I have to roll them in cinnamon sugar?
No. They’re good plain, and maple caramel dip is another way to finish them. But the warm cinnamon sugar is very good, so I would at least make the bowl and see what you like. I always do both.
What can I serve with applesauce fritters?
Maple caramel dip was made for these. Vanilla ice cream would also be good if you’re serving the fritters as dessert instead of eating them over the counter while the oil cools.
Can I reuse the frying oil?
Yes. Let the oil cool completely, then strain out any crumbs and store it in a sealed container in a cool, dark place. I’d reuse oil from these for other sweet foods, like frying the shells for my cherry cheesecake tacos, so you don’t end up frying dessert in oil that tastes like last night’s dinner. If it smells off, smokes at a lower temperature than it did before, or looks unusually dark, it’s done.

From My Kitchen Notes

Small observations from the margins.

I can learn a lot from one small test before I hand over the whole idea.
Lots of things can look finished before they are.
I don’t make something bigger because I can.
If it spreads too easily, I know what to do.
Some additions look good on paper and make a complete mess once they’re hot.
I like knowing the middle is right before I start celebrating the outside.
I don’t need it to last forever. But it needs to be good while it’s here.
I have more respect for something that knows when it’s done instead of trying to be perfect.

A Reason to Keep the Cinnamon Sugar Out

Air Fryer Cinnamon Sugar Donut Holes – Air-fried donut holes, buttery cinnamon sugar.
Apple Pie Samosas – Apple pie filling, buttery phyllo, cinnamon sugar.
Sweet Potato Muffins – Sweet potato, warm spices, cinnamon sugar.
Apple Snickerdoodles – Honeycrisp apples, chewy cookies, cinnamon sugar.
Eggnog Snickerdoodles – Eggnog, cinnamon, nutmeg, optional glaze.

This post may contain affiliate links. Please read my disclosure policy.

Applesauce Fritters

These Applesauce Fritters are made with unsweetened applesauce instead of chopped apples, then fried in small portions until golden. Roll them warm in cinnamon sugar or serve with Maple Caramel Dip for dipping.

Course Brunch, Dessert

Cuisine American

Keyword apple fritters, applesauce fritters, cinnamon sugar fritters, fried apple fritters

Prep Time 10

Cook Time 20

Total Time 30

Servings to 24 fritters

Calories 66kcal

Author Cathy Pollak

Equipment

Dutch Oven or other heavy, deep pot. Choose one with enough room above the oil to safely contain bubbling and splattering.
thermometer for frying The easiest way to maintain the oil at 350°F (175°C).
small cookie scoop Helps keep the fritters close to tablespoon-size so they cook evenly.
slotted spoon or spider strainer. For safely removing the fritters from the hot oil.
wire rack with rimmed baking sheet Useful for holding the fritters after frying.
paper towels For draining excess oil.

Ingredients

Applesauce Fritters:

1½ cups (180 g) all-purpose flour
2 tsps (8 g) baking powder
¼ tsp (1 g) baking soda
½ tsp (3 g) table salt
1 tsp (2.5 g) ground cinnamon
¼ tsp (0.5 g) ground nutmeg
2 tbsps (25 g) granulated sugar
1 large egg
1 cup (245 g) unsweetened applesauce
¼ cup (60 ml) milk
2 tsps (10 ml) vanilla extract
1 tbsp (14 g) unsalted butter melted
canola oil or peanut oil for frying

Optional Cinnamon Sugar:

1 cup (200 g) granulated sugar
2 tsps (5 g) ground cinnamon

For Serving:

Maple Caramel Dip optional

Instructions

Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and granulated sugar in a medium bowl.
1½ cups (180 g) all-purpose flour, 2 tsps (8 g) baking powder, ¼ tsp (1 g) baking soda, ½ tsp (3 g) table salt, 1 tsp (2.5 g) ground cinnamon, ¼ tsp (0.5 g) ground nutmeg, 2 tbsps (25 g) granulated sugar
In a separate bowl, whisk together the egg, unsweetened applesauce, milk, vanilla extract and melted butter until well combined.
1 large egg, 1 cup (245 g) unsweetened applesauce, ¼ cup (60 ml) milk, 2 tsps (10 ml) vanilla extract, 1 tbsp (14 g) unsalted butter
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix. The batter should be thick enough to hold together when dropped from a spoon or scoop.
Pour 2–3 inches (5–7.5 cm) of oil into a heavy, deep pot and heat to 350°F (175°C).
canola oil
Fry one test fritter before cooking the full batch. Drop a tablespoon-size portion of batter into the hot oil and fry for 2–3 minutes, turning as needed, until deep golden brown and cooked through. If the batter spreads too much, stir 1–2 tablespoons of additional flour into the batter. If the batter is too firm, stir in a small amount of milk or applesauce.
Working in small batches, carefully drop tablespoon-size portions of batter into the oil. Fry for 2–3 minutes, turning as needed, until deep golden brown and cooked through. Maintain the oil temperature as close to 350°F (175°C) as possible between batches.
Transfer the fritters to a paper-towel-lined tray to drain. If using the cinnamon sugar, roll the fritters in it while they are still warm.
1 cup (200 g) granulated sugar, 2 tsps (5 g) ground cinnamon
Serve the applesauce fritters warm, with Maple Caramel Dip for dipping if desired.
Maple Caramel Dip

Notes

Applesauce varies by brand. The batter should be thick enough to hold together when dropped from a spoon or scoop.
Fry one test fritter before cooking the full batch. Add 1–2 tablespoons (8-16 g) flour if the batter spreads too much, or a small amount of milk or applesauce if it’s too firm.
Keep the fritters tablespoon-size and maintain the oil at 350°F (175°C) for even cooking.
Fry in small batches, allowing the oil to return to temperature between batches.
The optional cinnamon sugar and Maple Caramel Dip are not included in the nutritional calculation. Nutrition includes an estimated amount of oil absorbed during frying; actual absorption will vary.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made these Applesauce Fritters? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Applesauce Fritters appeared first on Noble Pig.

Maple Caramel Dip

Cathy Pollak — Wed, 30 Sep 2026 17:18:51 +0000

This easy maple caramel dip takes about 10 minutes on the stove with none of the usual caramel-making stress. It’s smooth enough for dipping crisp apples and pourable enough to spoon warm over ice cream.

Easy Maple Caramel Dip for Apples and Ice Cream

There are so many apples around right now, and I know some of you would rather slice one than bake something with it. I don’t mind that either, especially if there’s caramel to dip it in. Granny Smith apples are my first choice because I need to use up what’s coming off my trees. It’s no secret I like the tartness with all the sweetness, and this is also really good with Honeycrisp. This maple caramel dip makes it easy to eat more than one apple before I’ve noticed.

I know making caramel makes a bunch of you nervous, because you tell me. If you’ve burned a batch of sugar once, you don’t need me reminding you how easy it is while you remember scraping out the saucepan. I’m going to give you a break after all that Chinese toffee apples business. This maple caramel dip skips the parts that seem to scare everyone. You won’t be waiting for sugar to turn the right color, and there’s no candy thermometer necessary this time. This only takes about ten minutes, which I think is reasonable for something I’m eating with sliced fruit.

The maple syrup doesn’t fade into the background, and I wanted it that way. I’ve been using it for apples, but warm over vanilla ice cream is also e-x-c-e-l-l-e-n-t, so don’t limit yourself on my account. Tomorrow I’m going to show you the applesauce fritters I made specifically to go with this dip. Consider that another use for it.

The Decisions Behind This Recipe

There’s more maple syrup than brown sugar in this dip because I wanted the maple flavor to be the first thing you taste. Adding a small amount of maple syrup or maple extract to regular caramel wasn’t going to do it for me. With a half a cup of pure maple syrup, you know it’s here.
The brown sugar is still important. Maple syrup on its own wasn’t exactly what I wanted either. The brown sugar adds molasses flavor and makes the dip taste more like caramel without completely taking over the maple. Both needed to be in here.
And since no one wants to caramelize granulated sugar for a quick fruit dip, this one isn’t going to have you judging an amber color or dusting off the candy thermometer before you can dip an apple.
The maple syrup, brown sugar and butter get a short boil together before the cream goes in. Some of the water cooks off during those 2–3 minutes, so the mixture becomes more concentrated. It doesn’t need a long boil, but it does need some cooking time.
I add the cream after I take the saucepan off the heat. It’s fine if the mixture is still bubbling when the cream is added, but I like whisking it in without the burner continuing to heat the pan. There’s no reason to make this part more exciting than it needs to be.
It all came down to wanting a dip that stayed on an apple slice when I lifted it out, but I also wanted to spoon it over ice cream without having to persuade it off the spoon. And my applesauce fritters needed a dip. Making a separate batch for each of those seemed unnecessary, so getting it to do all three was the goal.

Ingredients

Pure maple syrup – Check that the bottle says pure maple syrup. Pancake syrup isn’t the same thing, and I want real maple flavor in this dip.
Brown sugar – Pack it into the measuring cup. It adds sweetness and molasses flavor alongside the maple syrup. If you’re out, make a batch of my homemade brown sugar.
Unsalted butter – You’ll add the salt separately, so unsalted is what I use. It adds richness as it melts into the maple syrup and brown sugar.
Heavy cream – This gives the dip its creamy texture. You only need ¼ cup, which leaves enough for whatever else you’ve convinced yourself needs cream.
Salt – Just a pinch. There’s a lot of sweetness in this saucepan, and salt helps without making it a salted caramel dip.
Vanilla extract – Vanilla belongs with maple and brown sugar, but half a teaspoon is enough. I don’t want it competing with the maple.

How to Make Maple Caramel Dip

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (melt the butter and dissolve the sugar)
Put the maple syrup, brown sugar and butter in a small saucepan over medium heat. Stir frequently until the butter has melted and the brown sugar has dissolved. Break up any brown sugar lumps while you’re stirring. I want them gone before the mixture boils, not turning up on an apple later.
Step Two (give it a short boil)
Bring the mixture to a gentle boil, then cook for 2–3 minutes, stirring occasionally. Start timing once it’s boiling. It will reduce a little, but you’re not waiting for an amber color or anything dramatic to happen. Those 2–3 minutes of bubbling are all that’s necessary.
Step Three (add the cream)
Take the saucepan off the heat and slowly whisk in the heavy cream. It may bubble when the cream goes in, so keep whisking until it calms down. Add the salt and vanilla and stir until smooth. The burner has done its part. It can finish without continued involvement.
Step Four (let it cool)
Let the maple caramel cool for several minutes. It looks thinner while it’s hot, so don’t decide you’ve made maple soup and immediately put it back on the stove. Give it some time to thicken. Keep it warmer for pouring over vanilla ice cream, or give it more time to cool if you want it to stay on your apple slices.
Step Five (adjust if needed)
If it’s thicker than you want, warm it gently over low heat, stirring as you go. If warming alone doesn’t loosen it enough, whisk in a small splash of warm cream. Add a little at a time so you don’t spend the evening going back and forth between too thick and too thin. You’re supposed to be eating apples by now.

Recipe Tips

Keep the boil gentle, with steady bubbles across the surface instead of the whole saucepan trying to empty itself. Turn the heat down if it gets too enthusiastic.
Have the cream measured and sitting beside the stove before you start. This is quick enough that you don’t want to be looking for the measuring cup while everything is boiling.
Use a saucepan with some room left above the mixture. The cream will make everything bubble when it goes in, and you don’t want caramel heading for the rim.
If you’ve rinsed your apple slices or kept them in water to prevent browning, pat them dry before dipping. Water on the apple gives the caramel a convenient exit strategy.

Storage and Reheating

Refrigerate the maple caramel in an airtight container for up to one week. It will get much thicker in the refrigerator, which is expected. You haven’t ruined it overnight.
Warm the amount you need in a small saucepan over low heat, stirring frequently. Stop once it’s back to the consistency you want. There’s no reason to boil it again every time someone wants an apple.

FAQs

Is maple caramel dip the same as regular caramel?
The method is different. Traditional caramel starts by cooking sugar until it caramelizes. Here, maple syrup and brown sugar cook briefly with butter before the cream goes in. You get the maple-caramel flavor without the sugar-caramelizing step.
Can I use pancake syrup instead of pure maple syrup?
No. Use pure maple syrup for this one. Pancake syrup varies by brand and may contain little or no maple syrup. Since maple is the main flavor, this isn’t where I’d use it.
Can I substitute evaporated milk for heavy cream?
Yes, evaporated milk can replace the heavy cream, although the dip won’t be as rich. Make sure the can says evaporated milk, not sweetened condensed milk.
Why is my maple caramel dip thin?
If it’s still too thin after it has cooled, return it to the saucepan and simmer briefly. Let it cool again before deciding whether it needs more cooking time.
Why is my maple caramel dip too thick?
It may be cold, or it may have boiled longer than needed. Warm it gently first. If it’s still too thick, whisk in a small splash of warm cream. Go slowly with the cream so you don’t fix one problem by creating the opposite one.
Does maple caramel dip need to be refrigerated?
Yes. It has heavy cream and butter, so keep it refrigerated between servings and use a clean spoon to take out what you need. An apple-dipping session doesn’t mean the jar should stay on the counter afterward.
What apples are best with maple caramel dip?
Granny Smith is my first choice because I like a tart apple with sweet dip. Honeycrisp is another good choice, but other crisp apples are fine too. Use one you like eating raw, since we’re not doing anything to improve the apple before dipping it.
What else can I serve with it?
Vanilla ice cream and my applesauce fritters are both good with it. A spoon is also an option, although I’m supposed to be giving you serving suggestions.
Can I make maple caramel dip ahead of time?
Yes. Make it ahead, refrigerate it and gently warm what you need before serving. That’s useful with the fritters because you can have the dip finished before you start frying.

From My Kitchen Notes

Small observations from the margins.

I’ve had things look promising while they were hot and become completely unreasonable afterward.
Being able to soften something again doesn’t mean I want to spend my life reheating it.
I can tell when something is pretending to be what the label says.
Sometimes I’m not really asking for anything. It’s an apple. Stay on it.
I’ve gone back for more before I finished what was already in my hand.
Some things get another chance because I know how to make them useful again.
It doesn’t have to be difficult before I believe they’re good.
Something can be very sweet and still make an enormous mess.
I’ve watched something slide right off and realized I hadn’t given it enough to hold on to.
At some point I have to eat instead of standing there waiting for the last drop.

The Apples Aren’t Going Anywhere

Baked Apples with Maple-Walnut Sauce – Baked apples, maple syrup, walnuts, cinnamon.
Puff Pastry Apple Tart – Thin apples, flaky pastry, brown sugar butter.
Apple Snickerdoodles – Honeycrisp apples, cinnamon sugar, chewy cookies.
Caramel Apple Bread Pudding – Brioche, tart apples, brown sugar caramel.
Upside-Down Apple Pie – Caramelized apples, pastry crust, upside-down finish.

This post may contain affiliate links. Please read my disclosure policy.

Maple Caramel Dip

This Maple Caramel Dip uses pure maple syrup, brown sugar, butter and cream for a smooth, pourable sauce that’s ready in about 10 minutes. Serve it warm with sliced apples or spoon it over vanilla ice cream.

Course Dessert

Cuisine American

Keyword caramel dip for apples, maple apple dip, maple caramel dip, maple caramel sauce

Prep Time 2

Cook Time 8

Total Time 10

Servings tablespoons

Calories 63kcal

Author Cathy Pollak

Equipment

Saucepan (small). A small saucepan keeps the maple mixture at enough depth for even cooking.
whisk For incorporating the heavy cream and finishing the caramel until smooth.
measuring cups and spoons For measuring the maple syrup, brown sugar, butter, cream, salt and vanilla.

Ingredients

½ cup (240 ml) pure maple syrup
¼ cup (55 g) packed light brown sugar
2 tbsps (28 g) unsalted butter
¼ cup (60 ml) heavy cream
pinch of salt
½ tsp (2.5 ml) vanilla extract

Instructions

Combine the maple syrup, brown sugar, and butter in a small saucepan over medium heat. Cook, stirring frequently, until the butter is melted and the brown sugar has dissolved.
½ cup (240 ml) pure maple syrup, ¼ cup (55 g) packed light brown sugar, 2 tbsps (28 g) unsalted butter
Bring the mixture to a gentle boil. Cook for 2–3 minutes, stirring occasionally, until the mixture is smooth and slightly reduced.
Remove the saucepan from the heat. Slowly whisk in the heavy cream, followed by the salt and vanilla extract, until the maple caramel is smooth.
¼ cup (60 ml) heavy cream, pinch of salt, ½ tsp (2.5 ml) vanilla extract
Let the maple caramel cool for several minutes before serving. The sauce will thicken as it cools. Serve warm as a dip for sliced apples or drizzle over ice cream.
If the maple caramel becomes thicker than desired, reheat it gently over low heat, stirring until it loosens. If needed, whisk in a small amount of warm heavy cream until the desired consistency is reached.

Notes

The maple caramel will be thinner while hot and will continue to thicken as it cools.
Allow it to cool for several minutes before deciding whether the consistency needs adjusting.
For a thinner, more pourable sauce, serve it warm. For dipping apple slices, allow it to cool longer so it has more body and coats the apples better.
Store cooled maple caramel in an airtight container in the refrigerator for up to 1 week. Reheat gently over low heat, stirring frequently, until pourable.
Evaporated milk can be substituted for the heavy cream, although the finished maple caramel will be less rich.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made this Maple Caramel Dip? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Maple Caramel Dip appeared first on Noble Pig.

Slow Cooker Chipotle Chicken

Cathy Pollak — Tue, 29 Sep 2026 16:55:54 +0000

My slow cooker chipotle chicken is smoky, saucy and full of chile flavor, with enough spice to notice, but without overwhelming everything else. The chicken shreds easily after hours in the slow cooker and gets coated in the sauce before serving.

Shredded Chipotle Chicken for Tacos, Burritos and Bowls

This is the slow cooker chipotle chicken I make about once a month, sometimes for tacos or burrito bowls, but usually because I know I’ll be glad it’s in the refrigerator tomorrow.

It tastes smoky from the chipotle peppers and has some heat, but it’s not punishing. There’s enough sauce coating the shredded chicken that it tastes good on its own, which is important because I don’t bury every batch under cheese, avocado and everything else I can fit into a tortilla.

I’ve eaten it for dinner with rice and beans, put it over salads for lunch, rolled it into burritos and stood at the refrigerator eating a few pieces cold while deciding what I was supposedly there to get. At this point, I don’t make it because I have a specific plan for it. I make it because having it around usually turns out to be the plan. It’s lived in. It suits my life. It’s good.

The Decisions Behind This Recipe

I use a whole can of tomato paste instead of diced tomatoes or salsa. That sounds like a lot until the chicken spends several hours releasing its own juices into the slow cooker. The paste makes a sauce that coats the shredded chicken instead of leaving it sitting in a pool of tomato liquid. This is important when the final destination is a tortilla.
The chipotle peppers are a range because using two or four makes different dinners. Two are where I usually start. Four make their presence known. I chop up the peppers from the can instead of using only the adobo sauce because I want the chipotle flavor all through the chicken.
The honey doesn’t turn this into a sweet chicken recipe. With a full can of tomato paste, chipotles and lime in the sauce, two tablespoons have a way of taking the edge off without making honey the thing I taste. The lime does cut through the concentrated tomato and honey, especially when I’m using the chicken for more than one meal.
Yes, there’s fresh onion and garlic and onion powder and garlic powder. The powders season the sauce, while the diced onion and minced garlic cook down with the chicken. You can still see some of the diced onion once the meat is shredded, which I like. The powders aren’t a typo or an admission that I forgot I’d already added an onion.
I usually make this with chicken breasts because I want shredded chicken I can use in tacos one night or over rice the next. Thighs are fine, but they leave more fat in the sauce. Chicken breasts have always been the better option for me.
Once the chicken is shredded, I put it back in the slow cooker for ten minutes instead of calling it done. All the newly exposed pieces get coated in the sauce instead of only the outside of the chicken breasts. It’s a small step, but I notice when I skip it.

Ingredients

Chicken broth – Use low-sodium broth since there’s already kosher salt going into the sauce. If you only have regular broth, hold back some of the kosher salt and taste the chicken once it’s finished.
Tomato paste – One standard 6-ounce can. Make sure you’ve grabbed paste, not tomato sauce.
Chipotle peppers in adobo sauce – Look for the small can in the Hispanic foods aisle and chop the peppers, adding some of the sauce from the can too. You’ll have peppers left over. Freeze the rest for your next batch.
Honey – Whatever regular honey you keep in the kitchen is fine. You don’t need to bring out the expensive jar someone gave you as a gift.
Fresh lime juice – You’ll need one lime for the slow cooker. I keep another around in case I want more juice after the chicken is done.
Kosher salt – I use Diamond Crystal brand. A tablespoon of another salt, especially table salt, won’t give you the same result.
Onion powder, garlic powder, ground cumin and dried oregano – Nothing exotic here. These four pantry spices go right into the sauce.
Onion – One large onion, diced. It cooks with the chicken, so don’t worry about getting every piece the same size.
Fresh garlic – Four cloves, minced. Yes, there’s garlic powder too. We covered that above.
Boneless, skinless chicken breasts – About two pounds. Choose pieces that are close to the same size so they finish cooking around the same time.
Fresh cilantro – Optional, for serving. Leave it off if cilantro is not your thing.

How to Make Slow Cooker Chipotle Chicken

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the chipotle sauce)
Whisk the broth, tomato paste, chopped chipotles, honey, lime juice, salt, onion powder, garlic powder, cumin and oregano together right in a 6-quart slow cooker. The tomato paste will be stubborn for a minute, so keep going until the large lumps are gone. Stir in the diced onion and fresh garlic.
Step Two (add the chicken)
Put the chicken breasts in the slow cooker and turn them over a couple of times to coat both sides. I spoon some of the onion and sauce over the top before the lid goes on. There’s lots down there, so it may as well start out on the chicken too.
Step Three (cook on low)
Cover and cook on LOW for 5–6 hours, until the chicken reaches 165°F (74°C) and pulls apart easily with a fork. I start checking at about five hours because chicken breasts aren’t all the same size. If the chicken isn’t easy to shred yet, give it more time.
Step Four (shred and return to the sauce)
Move the chicken to a cutting board or large bowl and shred it with two forks. Put all of it back into the slow cooker and stir until the chicken is coated in the sauce. Cover and cook on HIGH for 10 more minutes. I know it looks ready to eat as soon as it’s shredded, but give it those ten minutes.
Step Five (taste and serve)
Taste the chicken now, after it’s had its time back in the sauce, and add more salt or fresh lime juice if it needs either one. Sprinkle on cilantro if you want it. Then use it for tacos, burritos, bowls, or eat it from a fork while you decide which of those sounds best.

Recipe Tips

If you’re not sure how much spice your household wants, start with two chipotle peppers. You can always use more the next time.
Start checking the chicken around the five-hour mark. The time is a guide, but chicken breast size, slow cookers and the starting temperature of the chicken vary. You want the chicken to reach 165°F and pull apart easily. There’s no reason to keep cooking it because I’ve said it could take six hours.
If you use boneless, skinless chicken thighs, start checking around four hours instead of assuming they need the same time as chicken breasts. Cook until they’re done and easy to shred.
Please don’t replace the tablespoon of Diamond Crystal with a tablespoon of table salt. They don’t measure the same by volume. Taste the chicken after its final ten minutes in the sauce, then decide whether it needs more salt or a squeeze of fresh lime. Sometimes acidity can do the trick.

Storage and Reheating

Let the chicken cool, then refrigerate it with its sauce in an airtight container for 3–4 days. Keep the sauce with the shredded meat so it’s there when you reheat it.
Freeze it in airtight containers or freezer bags for up to 3–4 months. I like smaller portions because I can thaw enough for a couple of tacos without committing to another entire week of chipotle chicken. Thaw it overnight in the refrigerator.
Reheat it with some of its sauce in the microwave or in a covered skillet over low heat. If the sauce has gotten too thick, add a small splash of broth. Shredded chicken breasts dry out pretty quickly when you heat them by themselves.

FAQs

How spicy is slow cooker chipotle chicken?
With two chipotle peppers, you’ll know they’re there without having chipotle take over dinner. Four makes a spicier batch. I use the range because people’s idea of “a little spicy” varies wildly, including among people who live in the same house.
What are chipotle peppers in adobo sauce?
They’re smoked, dried jalapeños packed in a seasoned sauce. You’ll find the small cans near the Hispanic ingredients at the grocery store. For this recipe, chop up the peppers instead of using only a spoonful of the sauce.
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs make a richer batch and shred well. I use chicken breasts because I prefer them for all the different meals I make from one batch.
Can I put frozen chicken breasts in the slow cooker?
Thaw them first. Frozen chicken can spend too much time warming through in a slow cooker before it reaches a safe temperature. If I forgot to thaw the chicken, this becomes tomorrow’s dinner.
What can I make with leftover chipotle chicken?
Tacos, burritos and rice bowls are the obvious ones, but I’ve also put it over salads for lunch. Between this and my slow cooker shredded taco chicken, there’s a decent amount of shredded chicken in my refrigerator at any given time. For tacos, I use my homemade corn tortillas and add pickled red onions, pico de gallo or creamy Mexican avocado dressing. It’s also good in quesadillas, on nachos or over a baked potato.

From My Kitchen Notes

Small observations from the margins.

I don’t always know what I’m going to do with something when I start. I do know it needs to be good on its own.
Being surrounded by something and having it worked all the way through are different experiences.
Coming apart isn’t always the same thing as being finished.
Sometimes I have to put all the pieces back before I can tell what’s missing.
I’ve learned to start with an amount I can live with. Adding more is easier than wishing I hadn’t.
Some things come back in parts and finally get what they needed all along.
A lot of things stay in my life without ever being the ones I had a plan for.

Chicken Worth Making Extra Of

Slow Cooker Chicken Burrito Bowls – Chicken, black beans, tomatoes, green chiles.
Crispy Hawaiian Mochiko Chicken with Mango Aioli – Sweet rice flour, soy, ginger, mango aioli.
Tuscan Chicken Zucchini Casserole – Chicken, zucchini, cheese, baked casserole.
Slow Cooker Hawaiian Chicken – Pineapple, hoisin, garlic, sweet chile sauce.
Slow Cooker Korean BBQ Chicken – Korean barbecue sauce, shredded chicken, sweet chile.

This post may contain affiliate links. Please read my disclosure policy.

Slow Cooker Chipotle Chicken

Slow Cooker Chipotle Chicken cooks chicken breasts in a smoky chipotle sauce until tender, then the chicken is shredded and returned to the slow cooker to absorb more of the sauce.

Course Dinner, Lunch, Main Course

Cuisine Mexican-Inspired

Keyword chicken for burrito bowls, chicken for tacos, chipotle chicken, Crock Pot chipotle chicken, shredded chicken for tacos, shredded chipotle chicken, slow cooker chipotle chicken

Prep Time 10

Cook Time 5

Total Time 5 10

Servings

Calories 190kcal

Author Cathy Pollak

Equipment

slow cooker (6 quart) Has enough room for the chicken breasts to cook in an even layer with the sauce surrounding them.
whisk Helps incorporate the tomato paste into the chicken broth and seasonings.
Cutting board or large bowl. Gives you room to shred the cooked chicken.
meat shredders or two forks. For shredding the chicken before returning it to the sauce.

Ingredients

1 cup (240 ml) low-sodium chicken broth
1 (6 oz /170 g) can tomato paste
2-4 chipotle peppers in adobo sauce chopped
2 tbsps (42 g) honey
juice of one lime
1 tbsp (9 g) kosher salt (I use Diamond Crystal)
1 tsp (2 g) onion powder
1 tsp (3 g) garlic powder
1 tsp (2 g) ground cumin
½ tsp (0.5 g) dried oregano leaves
1 large yellow onion diced
4 cloves garlic minced
2 lbs (907 g) boneless, skinless chicken breasts
chopped fresh cilantro (optional) for garnish

Instructions

Whisk together the chicken broth, tomato paste, chopped chipotle peppers, honey, lime juice, kosher salt, onion powder, garlic powder, cumin and oregano in a 6-quart slow cooker. Stir in the diced onion and minced garlic.
1 cup (240 ml) low-sodium chicken broth, 1 (6 oz /170 g) can tomato paste, 2-4 chipotle peppers in adobo sauce, 2 tbsps (42 g) honey, juice of one lime, 1 tbsp (9 g) kosher salt, 1 tsp (2 g) onion powder, 1 tsp (3 g) garlic powder, 1 tsp (2 g) ground cumin, ½ tsp (0.5 g) dried oregano leaves, 1 large yellow onion, 4 cloves garlic
Add the chicken breasts, turning to coat both sides in the chipotle sauce. Cover and cook on LOW for 5–6 hours, or until the chicken reaches an internal temperature of 165°F (74°C) and is tender enough to shred easily.
2 lbs (907 g) boneless, skinless chicken breasts
Transfer the chicken to a cutting board or large bowl and shred with two forks. Return the shredded chicken to the slow cooker and stir well to coat with the sauce.
Cover and cook on HIGH for 10 minutes, allowing the shredded chicken to absorb some of the sauce. Taste and add additional kosher salt or fresh lime juice, if needed. Garnish with chopped cilantro before serving, if desired.
chopped fresh cilantro

Notes

The amount of chipotle peppers controls much of the heat. Use 2 peppers for a milder result or increase to 4 for more heat and chipotle flavor.
Chicken thighs can be substituted for chicken breasts. Begin checking them at about 4 hours since they may cook sooner.
Thaw frozen chicken completely before adding it to the slow cooker.
This recipe was tested with low-sodium chicken broth and Diamond Crystal kosher salt. If using regular chicken broth, reduce the added salt and season to taste. Other brands of kosher salt, table salt and fine sea salt can be saltier by volume, so don't substitute them tablespoon for tablespoon.
Store cooled leftover chicken with its sauce in an airtight container in the refrigerator for 3–4 days. Freeze in an airtight freezer container or freezer bag for up to 3–4 months.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made this Slow Cooker Chipotle Chicken? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Slow Cooker Chipotle Chicken appeared first on Noble Pig.

Puff Pastry Apple Tart

Cathy Pollak — Sun, 27 Sep 2026 17:52:39 +0000

This puff pastry apple tart has thinly sliced apples arranged over flaky pastry and brushed with brown sugar butter before baking. Granny Smith and Dazzle apples give each slice a mix of tart and sweet apple flavor under a golden pastry border.

Apple Tart with Puff Pastry, Brown Sugar Butter and Cinnamon

I wanted to make an apple tart without dumping a bunch of sugar into it. I was going to eat it with vanilla ice cream, because that’s a given, so I wanted to see how much of the sweetness could come from choosing the right apples. Something like this always feels reasonable to me until I’m eight tarts in, knowing I had taken things too far. Again.

I tried different combinations of Granny Smith, Dazzle, Honeycrisp, Cosmic Crisp and Fuji. I kept changing the apples, trying another piece, and figuring out which combo tasted good with hardly any sugar added. I wanted tartness in there, especially with the ice cream, but I didn’t want a bite that made me wish I’d added more brown sugar before it went into the oven.

Granny Smith and Dazzle ended up being the best combination. There are only two tablespoons of brown sugar on the whole tart, and with the vanilla ice cream melting over a warm piece, I really don’t miss the rest. If you want the puff pastry border to have a sweet crunch, sprinkle some coarse sugar around the edge. It’s completely optional. After all the testing, I do feel like I’ve earned someone else making me dessert. That likely won’t happen, though.

The Decisions Behind This Recipe

After all the changing of the apples, Granny Smith and Dazzle were the combination I liked best for this puff pastry tart. Granny Smith remains the formidable tartness queen, while Dazzle gave me the sweetness I was looking for. Together they let me use only two tablespoons of brown sugar in the butter glaze. Alternating the slices gave me some of each apple across the tart.
I kept the peels on. They soften when the apples are sliced this thin, and the strips of green and red make the rows much more handsome once they’re arranged.
At about ⅛ inch thick, the apples can go onto the pastry raw and become tender while they bake. Slice thickness is important because if the apples are much thicker, the puff pastry can be finished before the apples are soft enough.
The sliced apples get tossed with cinnamon, salt and lemon juice before they’re arranged. Then the melted butter and brown sugar go over the top. With only two tablespoons of brown sugar, mixing it with the butter separately means I can spread it across the apples instead of leaving half of it in the bowl.
A shallow score around the outside makes the pastry border, while a few fork holes keep the center flatter under the fruit. Leave the border alone so it can puff up. It’s an easy way to get two different results from the same sheet of puff pastry.
I arranged the apples in three slightly overlapping rows and stopped there. It was tempting to keep adding slices because they look good going on, but when I tried that, the extra apples added more weight and juice. I only needed to do that once. Three rows add enough apple without losing the puff pastry on the bottom.

Ingredients

Puff pastry – One frozen sheet, thawed but still cold. Roll it out to about 10 x 12 inches so there’s enough room for three rows of apples without crowding them.
Granny Smith apple – The queen of the tarts. It stays firm during baking, and the green peel looks good next to the red Dazzle.
Dazzle apple – Sweeter than Granny Smith, crisp, and red-skinned. If you can’t find Dazzle, try Honeycrisp or Cosmic Crisp. I’d still keep Granny Smith for the tart half of the pair.
Ground cinnamon – I didn’t want to make the fruit taste like it had been dipped in apple pie spice, so ½ teaspoon was enough for me.
Salt – A small amount tossed with the apples. It keeps the cinnamon and brown sugar sharp in flavor.
Fresh lemon juice – Tossed with the sliced apples before they go onto the pastry. It adds acidity and slows down browning while you arrange the rows.
Unsalted butter – Melt it and stir it with the brown sugar so you can brush the mixture over the apples once they’re on the pastry.
Light brown sugar – Two tablespoons for the whole tart. That’s all it needed once I found apples with enough sweetness of their own. You guys are always asking me for dessert possibilities with less sugar, so this one’s for you. If you’re out, make a batch of my homemade brown sugar instead of running to the store.
Egg and water – Whisk them together and brush the exposed pastry border. That’s how you get the glossy, golden finish.
Coarse sugar – Totally optional, and only for the pastry border if you want sparkle and crunch there.
Vanilla ice cream, for serving – It isn’t baked into the tart, but please put a scoop on a warm piece. It also lets everyone decide how sweet they want dessert to be without adding more sugar to the tart itself.

How to Make Puff Pastry Apple Tart

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (get the pastry ready)
Heat the oven to 400°F and line a large baking sheet with parchment paper. Unfold the cold puff pastry right on the sheet and roll it to about 10 x 12 inches, smoothing the fold lines as you go. Lightly score a ¾-inch border around the outside without cutting through the pastry, then prick the center several times with a fork. Leave the border untouched with the fork so it can puff up around the apples.
Step Two (slice and season the apples)
Core the Granny Smith and Dazzle apples and slice them about ⅛ inch thick. Leave the peels on so the green and red edges show when the tart comes out of the oven. Put the slices in a bowl with the cinnamon, salt and lemon juice and toss them carefully so they’re coated without damaging the thin slices.
Step Three (arrange the apples)
Lay the apples inside the scored border in slightly overlapping rows, alternating Granny Smith and Dazzle as you go. Three rows give you enough apple across the tart without weighing down the pastry. Keep them in a single layer with some overlap instead of stacking slices wherever you find an opening.
Step Four (add the brown sugar butter)
Stir the melted butter and brown sugar together, then brush or spoon the mixture over the arranged apples. Try to get some across all the rows, right out to the ends. There isn’t a lot of it, which is the idea, but I do want it on the tart instead of left in the bowl.
Step Five (finish the border)
Whisk the egg and water together and brush the exposed pastry border, leaving the apples alone. Sprinkle coarse sugar over the border if you’re using it.
Step Six (bake the tart)
Bake for 22–26 minutes, until the border is puffed and deeply golden and the apples are tender and lightly caramelized. If the timer goes off and the pastry still looks pale, leave it in. Let the tart cool on the baking sheet for 5–10 minutes before slicing. In the meantime, get the vanilla ice cream out.

Recipe Tips

You’ll want to keep the puff pastry cold while you work. If it gets soft and floppy while you’re arranging the apples, put the whole baking sheet in the refrigerator for a few minutes before baking. You want it cold when it goes into the hot oven.
Don’t cut all the way through when you score the border. You’re making a shallow line, not cutting four strips off the sheet. Keep the fork holes inside that line too.
Assemble the tart on the parchment-lined baking sheet you’ll bake it on. Moving a sheet of pastry covered in neat rows of apples to another pan sounds like a good way to invent new profanity.
Serve it warm or at room temperature, but if it’s warm, get the vanilla ice cream on there while it can still melt over the apples. That’s part of the pleasure of making the tart in the first place.

Storage

Let the tart cool completely before you cover it. Trapping steam against puff pastry will soften it. Refrigerate leftovers in an airtight container for up to 3 days.
It’s good at room temperature, or you can warm a piece in a 350°F oven or air fryer until the pastry crisps up again. The microwave will heat it, but it’ll leave the pastry soft. Add the ice cream after reheating, obviously.

FAQs

What apples are best for a puff pastry apple tart?
I use Granny Smith and Dazzle together because I like having a tart apple and a sweeter one in each piece. If you can’t find Dazzle, use a crisp red apple such as Honeycrisp or Cosmic Crisp. I’d still keep the Granny Smith.
Do I need to cook the apples first?
No. Slice them about ⅛ inch thick and they’ll become tender while the pastry bakes. Cooking them first would give you another pan to wash and more apple juice to manage on top of the pastry.
Can I make the tart ahead of time?
I wouldn’t leave the sliced apples sitting on raw puff pastry for hours. You can keep the pastry thawed in the refrigerator and have the other ingredients ready, then slice the apples and assemble the tart shortly before baking. If you need the whole thing done ahead, bake it, refrigerate it once cool and reheat it before serving.
How do I keep the puff pastry from getting soggy?
Don’t let the assembled tart sit around before baking. The apples begin releasing juice once they’re sliced and seasoned, and I’d rather have that happen in the oven than on raw pastry. Bake the tart as soon as you finish assembling it.

From My Kitchen Notes

Small observations from the margins.

Edges can put on a show while the middle stays pale.
I can usually tell the difference between something that needs more time and something that gets worse the longer I wait.
If I have to add all the sweetness afterward, I probably chose badly at the start.
An attractive arrangement can survive right up until the first piece is taken out.
I’ve made the same thing seven more times after I knew what needed to change. Knowing better and doing better are separate skills.
I used to think two things belonged together only if neither one had to change. That would make for a very strange kitchen.
There’s no prize for getting something to the table if I don’t want a second piece.
Some combinations ask one half to make up for everything the other half lacks. I can taste that eventually.
I can leave room for something else without making myself less of the meal.
I have more patience for a difficult process than for a result I have to talk myself into loving.

When There’s More Puff Pastry In the Freezer

Strawberry Cream Cheese Danishes – Cream cheese, strawberry jam, flaky pastry.
Sausage, Egg, and Cheese Breakfast Pastries – Sausage, eggs, cheddar, flaky pastry.
Blackberry Puff Pastry Galette – Blackberries, buttery pastry, golden crust.
Carrot Tart with Pistachio Pesto and Ricotta – Rainbow carrots, ricotta, pistachio pesto.
Individual Puff Pastry Apple Tarts with Almond and Cinnamon – Apples, almond paste, cinnamon, puff pastry.

This post may contain affiliate links. Please read my disclosure policy.

Puff Pastry Apple Tart

This Puff Pastry Apple Tart has thinly sliced Granny Smith and Dazzle apples arranged over flaky puff pastry, then brushed with brown sugar butter and baked until the apples are tender and the pastry is deeply golden.

Course Dessert

Cuisine American

Keyword Apple Dessert, apple puff pastry tart, apple tart with puff pastry, easy apple tart, fresh apple tart, Granny Smoith apple tart, puff pastry apple tart, puff pastry dessert

Prep Time 15

Cook Time 22

Total Time 37

Servings

Calories 244kcal

Author Cathy Pollak

Equipment

large baking sheet Enough room for the puff pastry to be rolled into a 10 x 12-inch (25 x 30-cm) rectangle and expand during baking.
parchment paper Prevents sticking and makes it easier to remove individual slices from the baking sheet.
rolling pin Smooths the fold lines and rolls the puff pastry to the proper dimensions.
Knife Scores the pastry border without cutting all the way through and slices the apples thinly.
Cutting board A stable surface for coring and slicing the apples.
apple corer Removes the middle core of the apple.
mixing bowls (medium and small) Holds the sliced apples while they are coated with cinnamon, salt and lemon juice and used for mixing the melted butter and brown sugar.
pastry brush Makes it easier to distribute the brown sugar butter over the apples and egg wash over the pastry border.
fork Docks the center of the puff pastry so it doesn't rise as much beneath the apples.

Ingredients

1 sheet (245 g) frozen puff pastry thawed but still cold
1 medium Granny Smith apple
1 medium Dazzle apple (easy to find)
½ tsp (1.3 g) ground cinnamon
⅛ tsp (0.8 g) table salt
1 tsp (5 ml) fresh lemon juice
2 tbsps (28 g) unsalted butter melted
2 tbsps (25 g) packed light brown sugar
1 large egg
1 tsp (5 mL) water
1 tbsp (12 g) coarse sugar (optional)
vanilla ice cream for serving (optional)

Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Unfold the cold puff pastry onto the prepared baking sheet. Gently roll into an approximately 10 x 12-inch (25 x 30-cm) rectangle, smoothing the fold lines as you roll.
1 sheet (245 g) frozen puff pastry
Using a sharp knife, lightly score a ¾-inch (2-cm) border around the pastry without cutting all the way through. Prick the center of the pastry several times with a fork, leaving the border untouched so it can rise during baking.
Core the apples and slice them evenly, about ⅛-inch (3-mm) thick. Leave the peels on to add color to the finished tart.
1 medium Granny Smith apple, 1 medium Dazzle apple
Place the sliced apples in a medium bowl. Add the cinnamon, salt and lemon juice and toss carefully until evenly coated.
½ tsp (1.3 g) ground cinnamon, ⅛ tsp (0.8 g) table salt, 1 tsp (5 ml) fresh lemon juice
Arrange the apple slices in slightly overlapping rows inside the scored border, alternating the Granny Smith and Dazzle slices. Keep the apples in a single layer with some overlap so they become tender during the short baking time and the pastry underneath can bake properly.
Stir together the melted butter and brown sugar in a small bowl until evenly mixed. Brush or spoon the brown sugar butter mixture over the apples.
2 tbsps (28 g) unsalted butter, 2 tbsps (25 g) packed light brown sugar
Whisk together the egg and water. Brush the egg wash over the exposed puff pastry border, then sprinkle with coarse sugar. The coarse sugar is completely optional, but is used to sweeten the pastry if you want to.
1 large egg, 1 tsp (5 mL) water, 1 tbsp (12 g) coarse sugar
Bake for 22–26 minutes, until the pastry border is puffed and golden and the apples are tender and lightly caramelized. Use the color of the pastry as a doneness cue rather than removing the tart while the pastry is still pale.
Cool on the baking sheet for 5–10 minutes before slicing and serving. Serve with vanilla ice cream if you want.
vanilla ice cream

Notes

Keep the puff pastry cold for the best rise.
Slice the apples about ⅛-inch thick so they become tender during baking.
Dazzle apples can be replaced with Honeycrisp, Pink Lady or another crisp red-skinned apple. But Dazzle gives the sweetest flavor.
Store leftovers refrigerated in an airtight container for up to 3 days. Reheat at 350°F in the oven or air fryer for the best pastry texture.
Optional coarse sugar is excluded from the nutritional calculation.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made this Puff Pastry Apple Tart? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Puff Pastry Apple Tart appeared first on Noble Pig.