My family loves pasta, and we usually have some type of pasta dish once a week. This recipe is very easy and quick, using ingredients that you probably already have in your pantry. This is a flavorful buttery lemon pasta that I add chicken to (but you can totally leave out the chicken) and is definitely a crowd pleaser!
Here’s what you need:
1 lb thin spaghetti or capellini pasta noodles
1 and 1/2 sticks unsalted butter
the zest and juice of 2 large lemons
2 tsp salt and 1 tsp pepper
diced cooked chicken (optional)
Cut up and sauté two chicken breasts, and set to the side.
Zest and juice your lemons.
Heat butter until bubbling in a large saucepan. Add the zest and the lemon juice.
Boil, and then add your salt, pepper, and chicken.
Boil for a few minutes while you drain the pasta.
Add sauce to pasta and mix up!
That’s it! So easy and sooo delicious. I like to add a little bit of parsley to the top just to make it look a lil fancy.
It is so delish and so fresh tasting! It’s one of my favorite dinners.
I’ve had Crumbl cookies a few times, and my favorite one that I have had was their pink iced sugar cookie. It was, without a doubt, the best sugar cookie I have ever eaten. The cookie is so soft and delicious, and the icing is next level. This cookie is served chilled, which makes it even better. These cookies are so rich and decadent, and I love the buttery vanilla flavor.
I had to figure out how to make them on my own, so I looked up a few recipes online and tweaked them a bit to our liking. Here’s what we came up with!
1 cup salted butter (softened)
1 cup sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
3 cups flour
2 tsp baking powder
For the icing:
1/2 cup salted butter (softened)
4 cups powdered sugar
1/2 tsp almond extract
3 tbsp milk
pink food coloring
Preheat your oven to 350 degrees. Cream together butter and sugar, and then add eggs and extracts.
Add flour and baking powder.
Scoop 1/4 cup of dough and make it into a ball. Place on your baking sheet and flatten them down with your fingers.
Bake for 9-11 minutes, but don’t overbake. You want them to be soft and chewy.
Move them to a wire rack to cool.
For the icing, cream your butter and sugar together, and then add milk and extract.
It should be white and fluffy.
Add in your pink coloring until it is the perfect pale pink.
Spread onto cooled cookies. Served chilled.
Don’t they look delicious? They taste JUST like the Crumbl ones, only better!
I hope you try them out and love them as much as we do!
So Starbucks has this drink, and you know I had to recreate it at home. This drink uses espresso shots, delicious brown sugar and cinnamon, and then topped off with some foamed milk. It is so so good and has a fall vibe to it. Here’s how I make it at home!
What you need :
– 2-3 shots of espresso (or really strong coffee)
– 2 tsp brown sugar
– 1/4 tsp cinnamon
– 1/4 cup milk (any kind of milk or milk sub works)
Brew your espresso shots into a mason jar, and while it is still warm, add in your brown sugar and cinnamon, and give it a good shake. Mine got really foamy.
Pour it in a cup over ice. It already looks so good!
Now froth up your milk! You can use a hand mixer if you don’t have one of these little frothers. This thing comes in so handy!
Pour over your espresso and there you go! This drink is so good. It tastes better than the Starbucks version in my opinion.
If you love seasonal drinks at Starbucks, chances are you have tried or heard of the Pumpkin Cream Cold Brew. Not to be confused with the ever-so-popular Pumpkin Spice Latte, the Pumpkin Cream Cold Brew is where it’s AT.
I really do not go to Starbucks very often, it’s pretty expensive and I HATE drinking my calories. Usually when I go, I get iced coffee w nonfat milk, BUT in the fall I always treat myself to a Pumpkin Cream Cold Brew because it is just so delicious. I’ve been trying different recipes to make a dupe for it at home, and I’ve finally found the perfect way that is better than Starbucks!
What you need:
Let’s make the cream first.
– 1/4 cup heavy whipping cream
– 2 tbsp vanilla syrup
– 1 tbsp pumpkin purée
Mix all of this up with a frother. If you don’t have one of these, you can use a hand mixer/blender/food processor, but this frother comes in so handy.
It is so thick and creamy and tastes SO GOOD.
Now, fill up your cup with ice and pour your cold brew over. I do not sweeten this cold brew or add anything to it, because the foam is sweet enough.
Top with all that delicious cream.
Add a little sprinkle of pumpkin pie spice to the top.
I was out of pumpkin pie spice, so I made my own using a very simple recipe.
– 3 tsp cinnamon
– 1 1/2 tsp ginger
– 1/2 tsp allspice
– 1/2 tsp nutmeg
Mix up and you’ll have enough to save for next time!
This drink is like pumpkin pie in a cup. It is SO GOOD.
Have you tried this? What is your favorite fall drink?