### Brown Butter Snickerdoodles: The Ultimate Autumn Delight

As the cool breeze of fall approaches, the time for baking snickerdoodles begins, bringing along the heartwarming scent of cinnamon and sugar. These scrumptious cookies, known for their soft, delicate texture and deep flavors, are ideal for snug evenings indoors.

#### The Charm of Snickerdoodles

Snickerdoodles are an iconic cookie that stir up feelings of nostalgia and comfort. Typically prepared with cream of tartar and baking soda, they boast a distinct tang and a slightly chewy consistency. The addition of cinnamon sugar lends them a trademark taste that is both sweet and zesty. This recipe, however, takes the traditional snickerdoodle to the next level by introducing brown butter, cream cheese, and vanilla bean, resulting in a cookie that is thicker, more tender, and filled with flavor.

#### Essential Ingredients

1. **Brown Butter**: The nutty, toasted flavor of brown butter enriches the cookies. It is crucial to brown the butter properly to achieve the intended flavor profile.

2. **Cream Cheese**: This component helps create the cookies’ soft texture, ensuring they are tender and not overly cakey.

3. **Vanilla Bean**: Incorporating vanilla bean paste instead of extract enhances the flavor, providing a decadent taste.

4. **Premium Cinnamon**: Choosing high-quality cinnamon, like Burlap & Barrel’s Royal Cinnamon, can greatly enhance the cookie’s flavor.

#### Recipe Summary

**Ingredients**:
– 1 cup (8 ounces) unsalted butter
– 3 tablespoons water
– 3 cups all-purpose flour
– 1 1/4 cups granulated sugar + 3 tablespoons for rolling
– 1 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1 1/2 teaspoons kosher salt
– 1/4 cup cream cheese, in chunks
– 1 large egg
– 1 1/2 teaspoons vanilla extract or vanilla bean paste
– 1 1/2 tablespoons ground cinnamon

**Instructions**:

1. **Brown the Butter**: Heat the butter in a saucepan over medium-high heat until it becomes golden brown with specks of toast. Remove from heat and stir in the water. Pour into a bowl and freeze until solid.

2. **Make the Dough**: In a food processor or mixing bowl, mix together flour, sugar, baking powder, baking soda, and salt. Add the chilled brown butter and cream cheese, blending until crumbly. Incorporate the egg and vanilla until uniform.

3. **Form the Cookies**: Preheat the oven to 375°F (190°C). Roll the dough into 1.5-tablespoon balls, then coat in cinnamon sugar. Gently flatten each ball on a baking sheet.

4. **Bake**: Bake for 10-11 minutes until the edges are firm but the centers stay soft. Allow to cool before moving to a wire rack.

5. **Storage**: These cookies can be kept in an airtight container for up to a week.

#### Final Thoughts

This brown butter snickerdoodle recipe presents a delightful variation on a cherished classic, making it perfect for the autumn season. With its rich flavors and soft texture, it is sure to become a favorite in your baking collection. Savor these cookies warm with a glass of milk or share them with loved ones during a cozy get-together.

This dish was inspired by the tofu option known as “sofritas” from Chipotle. Have you given it a try? I frequently include it in my burrito bowl for some extra plant-based protein. It’s robust, saucy, and has a kick, making the additional three-dollar fee for guacamole justifiable.

I created this recipe based on Chipotle’s ingredient list. After that, I adjusted the quantities and the technique until it met my taste preferences perfectly. Honestly, I prefer this version even more! It’s fresh, flavorful, and nicely seasoned. Occasionally, Chipotle’s sofritas can be so spicy that they overshadow the other tastes in my bowl.

Sofritas Ingredients

Chipotle’s recipe draws inspiration from sofrito, a flavorful base made of garlic, onions, and peppers common in Spanish and Latin American cooking. The complete recipe is below, but here’s what you’ll require to prepare it and the reasons why.

Olive oil: Traditionally, sofrito is cooked in olive oil, and these sofritas follow suit. I always choose extra-virgin olive oil for cooking.

Tofu: Opt for extra-firm tofu and crumble it with a fork for a texture similar to Chipotle’s. After sautéing it in olive oil until it turns golden, it acquires a pleasantly subtle smoky flavor. The crumbled tofu offers a large surface area that readily absorbs seasonings.

Onion, red bell pepper, and garlic: This combination forms the flavorful foundation of the dish. If a red bell pepper isn’t available, yellow or orange can be used effectively.

Tomato paste and canned diced tomatoes: Diced tomatoes provide moisture and tenderness, while umami-rich tomato paste intensifies the tomato taste.

Adobo sauce or chopped chipotle peppers: Both ingredients come from a can of chipotle peppers housed in adobo sauce. Chipotle peppers impart a smoky and spicy flavor that is essential.

Recipe Tip

Store any remaining tomato paste and chipotle peppers in adobo sauce in their own small freezer bags. Before sealing, push out the air. Flatten the bags before freezing, allowing you to tear off what you need for future recipes.

Red wine vinegar: A dash of acidity brightens the overall taste. Sherry vinegar can serve as a suitable substitute.

Dried spices: We will utilize a mix of ground cumin, smoked paprika, and oregano. The smoked paprika resonates with the chipotle peppers.

Uses for Sofritas

Sofritas serve as a protein-rich enhancement to your beloved Mexican and Tex-Mex dishes. I always pair my sofritas with rich, creamy guacamole or sour cream to temper the heat.

Consider adding sofritas to your burritos and burrito bowls, sprinkling it on nachos, mixing it with cheese before preparing quesadillas, or using it as a filling for your tacos. I also enjoy sofritas with eggs, whether they are scrambled or fried.

Construct your meal with these suitable additions:

More Recipes to Enjoy

If you like these sofritas, take a look at these recipes that are influenced by Mexican cuisine.

I’d love to hear how your sofritas turn out in the comments! I enjoy receiving your feedback and am eager to know how you serve this dish.

Sofritas (Chipotle-Style)

This sofritas recipe draws inspiration from Chipotle. It’s hearty, well-seasoned, and adds both plant-based protein and vegetables to a range of meals. The recipe yields 4 to 6 servings, depending on the size of your portions.

Instructions:

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Add the tofu and cook, stirring every few minutes, until it’s lightly golden brown on the edges, around 10 minutes. Transfer the tofu to a bowl and set aside. Carefully wipe the skillet mostly clean with a towel, then return it to the heat.

2. Heat the remaining 1 tablespoon of olive oil. Add the onion, bell pepper, and ¼ teaspoon of salt. Cook, stirring occasionally, until the onion becomes translucent, approximately 3 to 5 minutes.

3. Incorporate the tomato paste, vinegar, adobo sauce, and garlic, stirring to mix. Cook until the mixture is aromatic and the tomato paste has darkened, about 1 minute. Add the cumin, paprika, and dried oregano along with the tomatoes and cook until fragrant, about 30 seconds.

4. Add the diced tomatoes and cook until the bell peppers are tender enough to be pierced easily with a fork, roughly 2 to 3 minutes. Return the tofu to the skillet and cook until everything is combined, stirring frequently, and some sauce has been absorbed by the tofu, about 1 minute.

5. Take the skillet off the heat and adjust the taste. If it’s not spicy enough for your preference, add more adobo sauce by the teaspoon until it reaches your desired heat level (I’ve added up to 3). Season with salt (up to

**How to Prepare Cheddar Butternut Squash Beer Soup in a Slow Cooker or on the Stovetop**

Cheddar butternut squash beer soup is a hearty and tasty dish ideal for cold weather. This rich soup merges the sweetness of butternut squash with the tanginess of cheddar cheese and the robust flavor of beer. Whether you choose to use a slow cooker or the stovetop, this recipe is adaptable and straightforward to execute.

**Ingredients:**

– 1 medium butternut squash, peeled, seeded, and cubed
– 1 tablespoon olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 cups vegetable or chicken broth
– 1 cup beer (preferably a lager or ale)
– 1 cup sharp cheddar cheese, shredded
– 1/2 cup heavy cream
– 1 teaspoon thyme
– Salt and pepper to taste
– Optional toppings: croutons, chopped chives, or extra shredded cheese

**Instructions for Slow Cooker:**

1. **Prep the Ingredients:** Begin by peeling, seeding, and cubing the butternut squash. Dice the onion and mince the garlic.

2. **Sauté Aromatics:** In a skillet over medium heat, heat olive oil and sauté the onion until clear. Add the garlic and cook for an additional minute until fragrant.

3. **Combine in Slow Cooker:** Move the sautéed onion and garlic into the slow cooker. Add in the cubed butternut squash, broth, beer, and thyme. Stir to mix well.

4. **Cook:** Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the squash is soft.

5. **Blend the Soup:** Utilize an immersion blender to puree the soup until it is smooth. Alternatively, transfer the soup in portions to a blender and blend until smooth, then return to the slow cooker.

6. **Incorporate Cheese and Cream:** Mix in the shredded cheddar cheese and heavy cream. Keep cooking on low until the cheese has melted and the soup is hot. Adjust seasoning with salt and pepper to your liking.

7. **Serve:** Serve the soup in bowls and top with croutons, chopped chives, or additional cheese if desired.

**Instructions for Stovetop:**

1. **Prep the Ingredients:** Peel, seed, and cube the butternut squash. Dice the onion and mince the garlic.

2. **Sauté Aromatics:** In a large pot, warm olive oil over medium heat. Introduce the onion and sauté until translucent. Add the garlic and cook for another minute.

3. **Cook the Squash:** Add the cubed butternut squash, broth, beer, and thyme to the pot. Bring to a boil, then lower the heat to a simmer. Cover and cook for 20-25 minutes, or until the squash is tender.

4. **Blend the Soup:** Use an immersion blender to puree the soup until smooth. Alternatively, blend the soup in batches and then return it to the pot.

5. **Incorporate Cheese and Cream:** Stir in the shredded cheddar cheese and heavy cream. Continue cooking over low heat until the cheese has melted and the soup is warm. Season with salt and pepper to your taste.

6. **Serve:** Pour the soup into bowls and garnish with croutons, chopped chives, or extra cheese if desired.

**Tips:**

– For a thicker consistency, decrease the amount of broth or add a peeled and diced potato.
– If a milder cheese flavor is preferred, replace sharp cheddar with medium cheddar.
– Try different types of beer to discover the flavor profile that you enjoy most.

This cheddar butternut squash beer soup offers a delightful combination of tastes and textures, providing a warming meal that’s easy to prepare in a slow cooker or on the stovetop. Enjoy this satisfying soup as either a starter or a main course, and appreciate the comfort it brings to your table.

### Chipotle Sauce Topped Roasted Sweet Potato Stacks

Savory roasted sweet potatoes adorned with rich chipotle sauce, zesty ground chicken, creamy avocado, fresh cilantro, and tangy pickled onion create a delectable and fulfilling dish that has swiftly become a beloved favorite among family members. This recipe not only delivers a symphony of tastes but also invites personalization, making it ideal for family gatherings where each person can craft their own meal.

#### Reasons My Family Adores This Recipe

The very first occasion I prepared these Chipotle Sauce Topped Roasted Sweet Potato Stacks, my family unanimously approved of them. They consist of:

– **Roasted, caramelized, open-face sweet potatoes** that offer a delightful sweet and savory foundation.
– **Rich chipotle sauce** that infuses a smoky, fiery flavor.
– **Zesty ground chicken** (or alternatives like turkey, beef, or even sofritas tofu for a vegetarian twist) that contributes to the dish’s protein and fullness.
– **Creamy avocado** for an added smoothness.
– **Cilantro and pickled onions** provide a refreshing crunch and acidity.
– **Chopped pistachios or seeds** for extra texture.

This dish allows everyone to assemble their own stacks directly at the dining table, catering to various tastes and preferences.

#### Cooking Instructions

1. **Prepare Sweet Potatoes**: Set the oven to 425°F. Coat the sweet potatoes with oil, place them face-down on a baking sheet, and add salt.

2. **Roast Sweet Potatoes**: Bake for 20 minutes, then assess their doneness. If necessary, continue baking for an additional 10-15 minutes to reach a lovely caramelization.

3. **Cook Chicken**: In a skillet, warm olive oil over medium-high heat. Sauté onions until they become tender, then mix in the ground chicken and taco seasoning, cooking until it turns brown.

4. **Sauce Chicken**: Add salsa and salt, cooking for an extra 1-2 minutes. Keep it warm until it’s time to serve.

5. **Prepare the Sauce**: Blend all sauce ingredients in a bowl until smooth, adjusting seasoning as needed.

6. **Prepare Toppings**: Cut avocado, mince cilantro, and set aside pickled onions and nuts or seeds.

7. **Serve**: Arrange the components in this sequence: sweet potato, sauce, chicken, and toppings. Drizzle more sauce on top if desired.

#### Additional Notes

This recipe is not only tasty but also great for leftovers. Store each component separately to recreate the stacks for lunch the following day, assuming you’re fortunate enough to have any leftovers!

#### Final Thoughts

These Chipotle Sauce Topped Roasted Sweet Potato Stacks are an inviting and flexible dish that can seamlessly fit into your family’s meal lineup. With their lively flavors and customizable aspects, they are bound to delight everyone around the table. Enjoy creating your own scrumptious stacks!

This apple cranberry crisp merges tart, fresh berries with sweet apples beneath a golden, buttery oat topping. It’s the ultimate effortless dessert for a gathering!

As an avid admirer of apple crisp, I’ve discovered a dessert that may just take the lead: apple cranberry crisp! The tartness of fresh berries blends seamlessly with sweet, cozy crisp apples in a cinnamon-spiced fruit base.

The berries introduce a vibrant flavor and a bright red hue to the fruit layer, which is crowned with golden buttery crisp crumbles. This apple cranberry crisp has solidified its place in my fall and winter baking repertoire. It feels festive enough for a Thanksgiving or Christmas spread, yet is simple enough for a cozy night at home.

Why This Recipe Works

Incorporating cranberries into your apple crisp or apple crumble elevates the flavor, akin to a strawberry rhubarb pie. Here’s why this variation has carved out a permanent space in my recipe collection:

– Zesty sweet-tart profile: While apples are sweet, baking them with cranberries results in a sweet-tart intricacy.
– Ideal crumble texture: The fruit filling reduces to a jammy compote that juxtaposes with the crunch of the rolled oats and butter topping.
– Adaptability: It performs wonderfully with either fresh or frozen cranberries, making it a versatile choice throughout the year.

Ingredient Spotlight: What You Need

This apple cranberry crisp is a twist on the traditional apple dessert with a handful of fresh cranberries mixed in. Here’s what you’ll need:

– Apples: Opt for firm, crisp, sweet-tart cooking apples. Pink Lady and Honeycrisp are my top picks for baking as they retain their shape, but Granny Smith or Golden Delicious are also great alternatives.
– Cranberries: This works with fresh or frozen berries. It’s a fantastic way to use up leftover fresh cranberries from cranberry sauce or buy a bag to use the remainder in bread, muffins, or smoothies.
– Orange Zest: Don’t skip this! Orange introduces a floral aroma that enhances the flavor of the filling beautifully.
– Cornstarch: This thickens the juices released by the fruit, keeping the bottom layer from becoming soupy.
– Old-Fashioned Rolled Oats: These add the traditional chew and rustic appearance. I steer clear of quick oats here as they may become overly mushy.
– Butter: Chilled butter is crucial for achieving those distinct, crumbly topping bits.
– Sugars: I blend granulated sugar for the fruit with brown sugar for the topping. (Maple syrup or honey aren’t suitable sweeteners as they result in soggy crumbs.)

How to Make Apple Cranberry Crisp

This recipe comes together swiftly, which is why it ranks among my top Thanksgiving desserts. Here are my suggestions for nailing it every time:

1. Prep the Fruit
I prefer cutting my apples into ½-inch chunks instead of slices. I find that chunks make the crisp simpler to scoop and enjoy. Toss the apples and cranberries with the sugar, cornstarch, cinnamon, and orange zest directly in the baking dish to limit the washing of an extra bowl.

2. Incorporate the Butter
In a medium bowl, whisk your dry ingredients (flour, oats, sugar, spices). Then, cut the chilled butter into small pieces. I utilize a fork or a pastry cutter to mix the butter into the flour blend until it resembles coarse crumbs (by the end, I often combine it with my fingers).

3. Bake Until Bubbling
Distribute the topping evenly over the fruit. Bake at 350°F for about 45 to 50 minutes. The visual indicator is the fruit filling bubbling around the edges and the topping achieving a deep golden brown.

Serving Suggestions

Apple cranberry crisp is the quintessential fall or winter dessert, perfect for serving as a Thanksgiving dessert, during Christmas, or for any meal. Like many crisps, the ideal topping is vanilla ice cream. The contrast of rich cream with the sweet-tart cranberries is divine! Alternatively, consider one of these toppings:

– A La Mode: A scoop of Vanilla Ice Cream is the benchmark. The melting cream blending with the warm spiced fruit is unbeatable.
– Whipped Cream: A dollop of Homemade Whipped Cream or my favorite Yogurt Whipped Cream provides a lighter, tangy finish.
– Breakfast: I won’t tell if you enjoy the leftovers for breakfast! It surprisingly pairs well with a scoop of Greek yogurt and a hot cup of coffee.

Leftover Storage

Cranberry apple crisp tastes best on the day it’s made, but it stores quite well! The crisp texture endures over time. Here are the best practices for storing a crisp:

– Keep it loosely covered at room temperature for 1 to 2 days. Loosely covering helps maintain the crumbly texture.
– Refrigerate for up to 3 days. It holds up nicely in the fridge, and tastes even better.