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It's officially fall, y'all! Out go the flip-flops and tank tops, here come the boots and flannel. Well, unless you're in the South. Those of us in the Birmingham office still have a few more weeks of late summer temperatures on our radar, but, thankfully, it hasn't put a damper on our autumnal enthusiasm.
And now that it's cool enough to stand the heat in the kitchen again, it's time to cook up a storm of fall flavors. Our Test Kitchen staff has a few tips to help your baking and cooking really shine this season.
Form Perfect MeatballsRecipes like this Meatball Stroganoff are perfect for warming you up on a chilly evening. But forming the meatballs can be messy, and you often wind up with unevenly portioned balls. CL Executive Food Editor, Ann Pittman, has easy tips to make your meatballs picture-perfect.
Make a Lattice PieApples are now in season, and apple pie is a natural choice for those sweet fruits of fall. Make your dessert stand out from the rest with a beautiful lattice crust, following these tips from CL's resident "baking goddess," Deb.
Time for a ToastNuts gain a beautiful warm flavor when toasted, which makes them a great autumn snack. So whether you've got a batch of almonds or a sack of pecans, just follow the lead of our Test Kitchen Director, Tiffany, and you'll have a fragrant treat in no time.
Cook Creamy RisottoRisotto is another dish that will warm you up quickly. This Italian rice dish can be used in a variety of dishes, such as our Bacon and Wild Mushroom Risotto, and it's simple to prepare. For ultimate creaminess (and ultimate goodness), be sure to follow the advice of our Test Kitchen chef, Robin.
Wax vs. ParchmentWhen you go to whip up a batch of Snickerdoodles or Bittersweet Chocolate Cookies, knowing the difference between parchment and wax paper can save you a lot of trouble. Deb, our baking expert, can tell you exactly how to use each.
Tell us: Are there any other tips you think are important to know for fall cooking and baking?
Easy Weeknight Dinners: 20 Recipes for the Busy Cook( 21 Votes)
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Five on Friday: Test Kitchen Tips for Fall - Recipes
11 RECIPES USING FROZEN ORANGE JUICE (THAT AREN'T ALL DRINKS)
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
NATIONAL FUDGE DAY
Celebrate National Fudge Day on June 16th!
BUFFALO WING EVERYTHING
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
COOKING WITH BEER
Beer makes batters better, meat more tender, and sauces more flavorful.
DINNER TONIGHT: GROUND BEEF
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef .
DINNER MADE EASY (WITH CREAM OF MUSHROOM SOUP!)
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
14 DELICIOUS WAYS TO USE RICOTTA CHEESE
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
SWEET! 15 WAYS TO USE SWEETENED CONDENSED MILK
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
EVERYTHING RED VELVET
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
CHOCOLATE CHIP COOKIES
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
13 WAYS TO USE FROZEN SPINACH (AND LOVE IT!)
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
CHOCOLATE: SUBSTITUTES AND HOW-TO'S
Find out how to properly melt chocolate, substitute when you're out of one kind, and make great chocolate garnishes with our handy guide
SIDE DISH RECIPES
Mashed potatoes, risotto, bok choy, French fries, cornbread stuffing, couscous, green beans, hush puppies and more.
MAKE BREAKFAST WHILE YOU SLEEP
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
GROUND BEEF AND RICE RECIPES
Great for busy weeknight dinners. Budget and kid-friendly recipes included.
NATIONAL LOBSTER DAY
Celebrate National Lobster Day on June 15th!
APPLEBEE'S COPYCAT FAVORITES
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.
Copyright © 1995-2021 . All Rights Reserved. CDKitchen, Inc. 21:06:15:19:11:21 :C:
Creative Recipes That Give Fall Foods A New Twist
Pumpkin, cranberry, sage, nutmeg, sweet potato—these flavors say “fall” just as clearly as colorful leaves and chilly mornings do. This year, why not shake up your traditional autumn menu by exploring those tastes in a new way?
Creative chefs across the U.S. are reimagining seasonal culinary classics with delicious results. Here are a few ways to delight—and surprise—your family with fall flavors this year.
These dishes are sure to add some seasonal spirit to your kitchen.
Butternut Squash Pizza
The butternut squash is everywhere in autumn. But once you’ve made a couple of batches of butternut squash soup and roasted up some squash cubes, what next?
Zoe Robinson, the restaurateur behind Billie Jean and other St. Louis-area restaurants, suggests pizza. Yes, pizza.
“This pizza is one of our favorite fall dishes,” Robinson said. “The sweet fall flavor of the squash, the saltiness of the Parmigiana, the smokiness of the speck and the heat from the chiles is truly unique.”
Robinson said vegetarians will find this dish just as delicious without the meat.
- Your favorite pizza dough recipe
- 1/4 cup grapeseed oil
- 1 bunch fresh sage
- 1 butternut squash, peeled, cut in half, seeded and sliced very thin (You’ll have extra squash, which you can freeze for use later.)
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup pine nuts, lightly toasted
- 1 Fresno pepper, sliced into rounds
- 1 ball fresh mozzarella
- 1/2 cup Parmigiano-Reggiano
- 2 tablespoons brown butter
- Sliced speck or prosciutto ham (optional)
- Heat the oven to 450 F. If you’re using a pizza stone, place it in the oven to heat it now.
- Roll out the dough to desired thickness.
- Heat the grapeseed oil on medium-high and fry the sage leaves for 1-2 minutes until crispy. Place on a paper towel. If you’re using a pizza pan, put your dough on it according to your dough recipe instructions. If you’re using a heated pizza stone, dust it with flour or cornmeal.
- Toss the squash in olive oil with salt and pepper and then place it evenly over the pizza dough. Add pine nuts and the Fresno pepper. Top with mozzarella and Parmigiano-Reggiano.
- Put in the oven and bake for 8-10 minutes. Keep your eye on it to avoid burning.
- Remove pizza and drizzle with brown butter and place crispy sage leaves on top. If desired, top with thinly sliced speck or prosciutto.
Pear Ginger Chai
Chai is a great fall drink because the spices in it overlap almost entirely with those that are used in “pumpkin spice” mixtures—including nutmeg, cloves and cinnamon. Chicago’s Chiya Chai Cafe takes that autumnal flavor to the next level by integrating pear into the mix.
Owner Swadesh Shrestha calls pear “an often forgotten, but quintessential fall fruit” that’s rich in vitamin C and antioxidants. “The sweetness of the fruit, complemented by the heat of warming ginger and the aromatic flavors of our signature chai spices, especially in the colder months, makes for a perfect fall drink,” Shrestha said.
- 1/2 cup chai concentrate (Chiya Chai recommends its own small-batch variety.)
- 1/2 cup coconut, almond or other nondairy milk
- 1 tablespoon fresh-squeezed ginger juice
- 2 tablespoons organic pear juice
- Pour all ingredients in a cup.
- Stir with a spoon.
- Heat the cup in a microwave for 90 seconds or over the stove top until the chai is close to a boil.
Pollo A La Parrilla Tacos
Your family may not be ready to replace its beloved sweet potatoes and marshmallows dish on Thanksgiving, but there’s plenty of time outside the holiday to play around with those pleasantly orange tubers.
Chef Pepe Barajas of La Josie in Chicago has a taco that could change the way your family thinks about sweet potatoes. Loaded with chicken, pumpkin seeds and butternut squash as well as sweet potatoes, these are tacos that will impress at any dinner this season.
“The autumn season allows us to be really creative with our tacos,” Barajas said. “While the weather still allows you to utilize the grill for chicken, the sweet potato and butternut squash can be roasted to caramelize the flavors and balance the smoke from the grill.”
The best part? After a bit of chopping and preparatory roasting, the recipe is simple.
- Sweet potato, chopped into 1-inch cubes
- Butternut squash, 1-inch cubes
- Grilled chicken, chopped
- Soft corn tortillas, warmed
- Pumpkin seeds
- Roast sweet potato at 425 F for 30-40 minutes or until crispy. Roast butternut squash at 400 F for 40-50 minutes or until caramelized.
- Assemble chicken, sweet potato and butternut squash in tortillas.
- Top with pumpkin seeds and your favorite sauce.
Roasted Guinea Hen With Chestnut Puree And Glazed Cranberries
If you’re looking for something unusual to invigorate your family’s fall menu, Chef Martial Noguier’s guinea hen recipe is the dish to try. This multistep preparation offers a new take on cranberries and chestnuts.
“[It’s] perfect for the season because it utilizes fall ingredients, but is still light and delicate—a welcome break from stews and hearty dishes,” said Noguier, owner of Bistronomic in Chicago. “We use the cranberry because it is an autumn favorite.”
The acidity provides a nice counterpoint to the dish’s fattiness, he said.
Stuffing the meat with duxelles, a creamy chopped mushroom mixture, makes the dish that much more luxurious.
For the mushroom duxelles:
- 2 tablespoons chopped shallots
- 1 cup diced shiitake mushrooms
- 1/2 cup white wine
- 1/4 cup heavy cream
- 1 tablespoon crème fraîche
- 1 carrot, sliced
- 1 stalk celery, sliced
- 4 shallots, sliced
- 1 garlic clove
- 1 bay leaf
- 6 black peppercorns
- 1/2 cup brandy
- 1/4 cup yuzu juice
- 1/4 cup cranberries
- 4 cups brown chicken stock
- 1 sprig thyme
- 1 pound baby turnips, blanched
- 2 tablespoons garlic, blanched and sliced
- 1/2 pound pearl onions, blanched and peeled
- 1/2 pint cranberries
- 2 tablespoons chopped parsley
- 30 chestnuts
- 1 tablespoon duck fat
- 1 cup shallots, minced
- 2 cloves garlic, minced
- 8 cups vegetable stock
- 1/4 cup crème fraîche
For the mushroom duxelles:
- Sweat the shallots. Add diced shiitake mushrooms. Deglaze with white wine. Reduce until almost dry.
- Add heavy cream and reduce.
- Finish with crème frâiche. Chill.
- Clean and trim hen breasts.
- Braise legs and thighs in chicken stock until tender.
- Shred meat and set aside for use in ragout.
- Stuff breasts with chilled mushroom duxelles.
- Pan-roast breasts over medium heat until medium.
- Sweat carrot, celery and shallot with garlic clove, bay leaf and black peppercorns. Deglaze with brandy and yuzu and then add cranberries.
- Reduce until almost dry.
- Add brown chicken stock. Simmer and reduce slightly.
- Strain through a chinois.
- Heat baby turnips, garlic, pearl onions, cranberries, shredded and braised guinea hen meat, and chopped parsley with 2 ounces of sauce.
- Heat the oven to 375 F.
- Using a small sharp knife or a chestnut knife, carve an “X” in the flat side of each chestnut. Place chestnuts in an even layer, “X” side down on a baking sheet.
- Transfer to the oven and roast until opened, 10-12 minutes.
- Peel immediately, using a towel if chestnuts are too hot to touch. Coarsely chop.
- Heat duck fat in a medium saucepan over medium heat. Add shallots and garlic and cook, stirring, until soft and translucent.
- Add chestnuts and cook for about 1 minute. Add vegetable stock. Bring to a simmer and cook for 30 minutes.
- After cooking, carefully transfer to a blender. Blend with crème frâiche until smooth. Season to taste.
- Plate the chestnut puree in the center, add the ragout, position the guinea hen breasts on top and drizzle the sauce on the plate.
Whether you’re looking for a simple but imaginative fall drink or a culinary challenge that will have your family tasting fall in a new way, these dishes are sure to add some seasonal spirit to your kitchen.
A former downtown development professional, Natalie Burg is a freelancer who writes about growth, entrepreneurialism and innovation.
This article is for educational purposes only, and is not intended to provide medical or legal advice, or to indicate the availability or suitability of any product or service for your unique circumstances.
Capital One does not provide, endorse, or guarantee any third-party product, service, information or recommendation listed above. The third parties listed are solely responsible for their products and services, and all trademarks listed are the property of their respective owners.
Capital One offers a broad spectrum of financial products and services to cardholders, including digital tools, that help cardholders save time and money. Being confident…
New Test Kitchen Creation: Banana Split Lasagna
From the time when I was a small child, I’ve always been a huge fan of banana splits. Whenever we’d go to a restaurant, I’d actively seek it out on their dessert menu and then bug my parents until they would order one for our table. They’d try to pretend that we’d all have an equal share of the banana dessert, but they knew that once that bowl hit the table it was all mine. Sure, I’d give them small portions, but there was only so much of my banana split that I’d be willing to sacrifice.
I’ve since learned how to share my desserts better, but I’m still utterly obsessed with the taste of a banana split. After all, it’s just so incredibly hard to beat the classic taste of a sweet banana split. There are so many different flavors in a banana split that each bite is a new experience. Bananas, chocolate, strawberries, and a bit of pineapple come together in a way that I would never have thought possible.
Now that I’m older, I’ve learned that it’s possible to incorporate the flavors of one type of dessert that you love into a different kind of dessert. For instance, I’m a huge, HUGE fan of the Root Beer Float Cupcakes that we have on TheBestDessertRecipes.com. They’re really the best of both worlds. So, when I was thinking about what I wanted to make in our Test Kitchen this week, I kept returning to the idea of a banana split cake. Then I had a giant light bulb go off in my brain. I thought to myself, “Why don’t I make a banana split dessert lasagna? They are much easier than banana split cakes.” Dessert lasagnas have been really popular lately and I’m definitely a huge fan of them. I mean, how could you ever turn down a deliciously creamy layered no-bake dessert recipe? The answer is: You can’t.
So, I browsed a few bloggers for recipe information and got to work creating this Banana Split Lasagna to share with all of you. I picked up all of the ingredients that I didn’t already have in my kitchen in a simple trip to Walmart and got to work. This dessert has five different layers: a buttery graham cracker crust, sweetened cream cheese/whipped cream, sliced strawberries and crushed pineapple, banana cream pudding, and a not-to-be-missed Cool Whip and banana split-fixin’s to top it all off. It’s absolutely delicious, if I do say so myself.
The only issue I had making it was waiting for it to firm up in the refrigerator. I jumped the gun a bit because I couldn’t wait to try it, so it was a bit messy. Positively divine, but messy. So, do what I didn’t and make sure to wait for your dessert to set. That is unless you don’t have to impress anyone with the banana split dessert!
2 cups graham cracker crumbs
1/2 cup butter, melted
8 ounces cream cheese, at room temperature
1/2 teaspoon vanilla
1/4 cup granulated sugar
2 Tablespoons + 3 1/2 cups cold milk, divided
16 ounces Cool Whip topping, divided
1 (23-ounce) container of frozen sliced strawberries, thawed and drained well
1 (20-ounce) can crushed pineapple, drained well
2 (3.4 ounce) boxes of banana cream pudding instant pudding
Maraschino cherries (optional, but encouraged!)
- Grease a 9吉-inch baking dish set aside.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Stir the mixture until it’s evenly moist. Then, dump the crumbs into your baking dish and press them into an even layer. Then, place the baking dish into your refrigerator until you’ve prepared your next layer.
- In another medium bowl, combine the cream cheese, sugar, 2 T of milk, and vanilla with a hand mixer on a medium speed. Mix together until fluffy and light. Then, using a rubber spatula, completely mix in 8 ounces of the Cool Whip. Once the mixture is completely combined, remove your baking dish from your refrigerator and evenly spread the cream cheese mixture on top of the graham cracker crust.
- Pour your drained strawberries and pineapple on top of the cream cheese mixture and spread it evenly. It doesn’t matter which fruit you put in first.
- Mix the two boxes of banana cream instant pudding with 3 1/2 cups of cold milk. Whisk for a few minutes until the pudding starts to thicken. Then, use a rubber spatula to spread the pudding over the fruit layer. Let the dessert sit for about 5 minutes so that the pudding can firm up a bit more.
- Spread the remaining 8 ounces of Cool Whip over the top of the dessert as evenly as possible. Drizzle (or pour, your choice) the chocolate syrup on top of the Cool Whip layer. Allow the dessert to chill in the refrigerator for at least 4 hours before serving or overnight.
- You may end up having more of the cream cheese mixture than you need, depending on the exact size of your dish. If you do have extra, it makes for a delicious fruit dip.
- I didn’t try it, but if you’d like to add more chocolate into your lasagna, consider mixing in a bit of cocoa powder in with the graham cracker crust or sprinkling the dessert with mini chocolate chips.
- To make sure the pineapple and strawberries are drained well, try running water over them while they’re in a colander or strainer. It’s an easy way of removing the juices they’re packaged in.
Update: It’s been one year and this recipe is still going strong! I hope you enjoy my banana split dessert, and don’t forget that Recipe Chatter has tons of yummy dessert ideas.
Top 5 Tips for Baking with Yeast
MAKE SURE THE DOUGH IS DOUBLED IN BULK
I don&rsquot stick to the rising times as listed in the recipe. Instead, I consider them to be guidelines. My main concern: has the dough doubled in bulk. That is how you know the rise is complete.
HOW TO KNOW IF DOUGH IS DOUBLED IN BULK
Now you&rsquore probably wondering: How do I know that my dough had doubled in bulk? The simplest method that I have learned over the years is to dust my fingers in flour and plunge them into the dough as the &ldquoguideline&rdquo recipe rising time nears.
The hole that you make will quickly collapse if it is not ready. Give it another 10 minutes and try again. If the dough is ready the indentations will remain.
MAKE SURE YOU USE FRESH YEAST
I always make sure to check the expiration date on my yeast. If I don&rsquot remember purchasing it then it could have been in the pantry for months (or longer). Old yeast doesn&rsquot yield reliable rising results.
If you don&rsquot think you&rsquoll be baking regularly, buy packets rather than jars of yeast to eliminate waste. Additionally, you can lengthen the life of yeast by storing it in the refrigerator, but make sure you let the yeast come to room temperature before using.
KNOW WHAT THE RIGHT EQUIPMENT IS FOR BAKING WITH YEAST
You don&rsquot need fancy equipment to bake bread. Yes, a bread machine, a stand mixer or other heavy duty mixer, and a food processor are all nice to have. And they do make the process easier. By all means, if you have any of these tools, feel free to use them.
Save these Tips for Baking with Yeast to Pinterest!
But, if you don&rsquot, no worries. Your own two hands work just as well. Don&rsquot let the lack fancy equipment keep you from making bread. With a little elbow grease, you&rsquoll find that kneading bread is actually quite satisfying.
This Rustic Rosemary Garlic Bread is super fun to make in the food processor if you have one!
PROBLEMS WITH YEAST? TRY AGAIN!
We all have our flops. Rolls that don&rsquot rise enough and taste like yeasty rocks. Dry bread. But I&rsquove learned that you can&rsquot let failure keep you from giving it another go. Practice makes perfect!
Dr. Michael Breus' Sleep Smoothie
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Dr. Breus recommends a special bedtime smoothie that contains: tart cherry juice (tart cherries have the highest melatonin levels of any fruit), bananas (loads of magnesium), Kiwis (which can raise seratonin levels), soy milk (which can regulate temperature), and vanilla for flavor. This concoction will have you drowsy and mellow faster than you can button up your PJs.
3.) Special Lightbulbs and Apps to Help You Sleep
60+ Super Cheap and Easy Dinner Recipes for Every Night This Week
These meals are so quick, you'll have them on the table in less than 30 minutes.
Shopping for a week's worth of fresh ingredients for tasty weeknight dinners can seem like a major strain on your wallet. But smart home cooks can serve up all kinds of creative family dinner ideas on a budget &mdash the trick is knowing how to maximize every ingredient in your fridge and pantry. For example, using one package of ground beef for two different meals, transforming chicken thighs into multiple dinners, or dressing up canned beans for a yummy vegetarian recipe. Our favorite homemade dinners are budget-friendly and surprisingly delightful to put together, and the best part is that most of these easy, cheap dinners come together in 30 minutes or less.
An organized shopping list is key to putting together a menu of delicious weeknight dinners that will have everyone at the table asking for seconds. We have tips for super-fast dinners all your favorite proteins, including beef, chicken breasts, pork, salmon and tilapia, not to mention a variety of healthy vegetables, too. Prepping your meals in advance helps you cut down on time spent in the kitchen at the end of the day, too.
Our collection of the best cheap and easy weeknight dinners can be made using kitchen gadgets and tools you probably already own, including Instant Pot recipes, sheet pan recipes and grilling recipes. You'll spend less time fidgeting over fussy directions and get right to the good stuff with pastas, salads, roasts, and stews that are sure to make you, your family and your credit card very, very happy.
Apple Cranberry Oatmeal Muffins and 5 Tips for Successful Muffins
On a cold Saturday morning, I had these Apple Cranberry Oatmeal Muffins baking so I could send my husband off to the airport with something tasty and warm to eat.
The delightful smell of apple and cinnamon permeated the entire house.
The true test would be if the muffins tasted as good as they smelled.
Lucky for all of us the Apple Cranberry Oatmeal Muffins were a success.
They were a welcome treat reheated the next morning as we awoke to snow.
I think they would be fantastic served with a cup of steaming Spiced Pomegranate Apple Cider.
Save this recipe for Apple Cranberry Oatmeal Muffins to Pinterest!
I haven&rsquot always had success with baking muffins.
I&rsquove had some real busts and some real wins.
One time, about 2 years ago, I even left out the butter because I got so distracted.
That batch went straight to the trash.
So, through my trials, errors, and successes over the years, I bring you 5 Tips for Baking Great Homemade Muffins.
These are tips that apply to this recipe for Apple Cranberry Oatmeal Muffins as well as any muffin recipe you would bake at home.
5 Tips for Baking Great Homemade Muffins
1. Unless specified in the recipe, don&rsquot use an electric mixture.
Muffin batters are best mixed by hand with a wooden spoon and should be slightly lumpy.
Batter mixed until smooth, like cake batter, will result in tough muffins.
2. Not all muffin pans have the exact same fill capacity.
Your results may produce more or less muffins than listed in the recipe.
If you have empty cups, fill them halfway with water to help the keep the heat evenly distributed.
Save this recipe for Apple Cranberry Oatmeal Muffins to Pinterest!
3. If you are baking more than 1 dozen muffins at a time, space between the muffin pans will allow the heat to circulate in the oven and produce more evenly browned muffins.
Additionally, it is helpful to rotate the pans halfway through baking.
4. For muffins that are easily removed from pans, grease the pans &ndash even if they are nonstick &ndash prior to baking.
Then allow muffins to rest for 5 minutes in their pans after baking before removing.
Alternatively, you can use muffin tin liners.
5. Bake extra and freeze them to enjoy muffins all week (or month) long.
The instructions for freezing muffins are essentially the same as my instructions for freezing pancakes and waffles.
Save this recipe for Apple Cranberry Oatmeal Muffins to Pinterest!
Bonus Tip for Baking Great Muffins at High Altitude:
High altitude baking is more successful when acidic liquids are included in the batter.
This gives a better rise and enables the cupcakes set more quickly in the oven rather than rising too high and then collapsing.
Buttermilk, Greek yogurt, sour cream, or added lemon juice are good sources to make the batter more acidic.
More Muffin Recipes:
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Easy Pumpkin-Roasted Red Pepper Mac and Cheese
Number of Ingredients: Five
Take a break from boxed mac. This decadent dish is almost as easy and fits the bill as a 5-ingredient meal. (That&rsquos pretty much on par with the pasta, cheese powder, butter, and milk you&rsquod need for the box mix.) This baked mac and cheese is uber-creamy because of the Alfredo sauce, pumpkin puree, and Fontina cheese. Cook the pasta casserole uncovered for the final 5 minutes to lightly brown the top.