Separating this process into a separate blog post is a way for me to more efficiently explain my stuffing-making-method.

And considering stuffing itself is considered a food group in my house…it deserves all the love and attention I can provide.

The Bread

I find whole French or Italian Loaves, Ciabatta, Brioche, or even dinner rolls or bagels cut or torn into bite-sized pieces work well. I’ve even used flavored artisan breads like rosemary garlic or sourdough. Shoot for at least two varieties when making stuffing.

Recipe Tip – a few days or even weeks in advance of making stuffing – watch the day old bread shelf at your local market. You can often find high quality artisan loaves reduced from $4.99 to $0.99. Just pop them in the freezer until ready to make cubes. Or go ahead and cut and dry the bread as outlined below and then freeze. This is a great time saver!

The MOST IMPORTANT thing is to dry the cubes thoroughly before assembling the stuffing. The bread must be very dry in order to absorb the buttery herby broth.

Air Dry Method

Once you have either cut or torn your bread into bite-sized cubes, spread onto baking sheets. Air dry them on the kitchen counter for a day or two (loosely covered with a clean tea towel).

Oven Dry Method

Spread cut or torn bread cubes onto baking sheets and bake in a low oven (275 deg. F.) for about 45 – 60 minutes, stirring occasionally. You want hard, crunchy, very dry bread cubes but not browned.

Storing Bread Cubes

Once dry, it’s best to use the bread cubes within two days or seal tightly in plastic bags and pop in the freezer. Bread cubes can be stored in the freezer for 2-3 months.

Then when you’re ready to make heavenly Herb Browned Butter Stuffing you just pull the prepared cubes out of the freezer, allow them to come to room temperature, and prepare for stuffing love!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

The post How To Make Bread Cubes for Stuffing appeared first on Lemony Thyme.

The first way is rather traditional made with spaghetti and lots of cheese and pepper!

The second is prepared with spaghetti squash! Equally as delicious, gluten free and low carb friendly!

If I may, for just a minute, share the highlights of our weekend. There’s a Jump to Recipe button just above if you’d like to skip the recap. No hard feelings :)

I planned and delivered a Tailgate Luncheon Birthday Party for 45 people on Saturday! eeeek!

It was such an amazing experience AND they loved it!!

Tailgate Luncheon Menu

• Slow Smoked Pulled Pork Sliders with 4 BBQ Sauces, including White BBQ Sauce
• Classic Coleslaw
• Three Cheese Mac ‘n’ Cheese
• Baked Beans
• Asian Beef Meatballs
• Chili Cheese Dog Tailgate Sliders
• Mardi Gras Wings with Celery/Carrots/Ranch Dressing
• From the Earth Salad with Sherry Vinaigrette
• Buffalo Chicken Dip with Tostitos Scoops
• Apache Bread Dip with Fritos Scoops
• Million Dollar Bacon (for the Bloody Mary Bar)

After being apart for six weeks, our bus is back home – better than ever!! We took her to the VW Invasion at Caffeine & Octane on Sunday. Incredible group of passionate car owners! I made a video recap and shared it on TikTok!

After several days of planning and cooking, followed by the camaraderie we experienced at the car show….I’m pretty high on life!

With that great energy I’m making Cacio e Pepe. Cheese and pepper pasta (or cheese & pepper spaghetti squash).

My first taste of this dish was during a dream Italian vacation Nick and I took a couple years ago. The first leg of our trip was in Rome where we aptly took a “Cooking Class in Rome.”

We have relived this trip over and over through stories we’ve shared and recipes we’ve recreated at home. At the close of our class, our instructor, chef Andrea, gave us these words of advice. Do not leave Rome without having Cacio e Pepe.

He went further and recommended the restaurant Roma Sparita which was walking distance from our hotel. Little did we know at the time that Anthony Bourdain’s No Reservation’s in Rome episode featured this very dish.

I decided to share this recipe made in a parmesan cheese bowl, just the way it was served at Roma Sparita!

Well, almost the same way. I’m serving mine with spaghetti squash, but you do you!

How To Cook Spaghetti Squash

• Cut squash in half
• Use a spoon to scrape out the seeds
• Coat cut side with olive oil, sprinkle with salt & pepper
• Place cut side down on baking sheet
• Bake at 400 degrees F. for 45 minutes
• Using two forks, scrape the squash strands from skins

Cacio e Pepe Basic Steps

• Melt butter in a pan over medium heat
• Add freshly cracked pepper and toast for 1 minute
• If using pasta add in an little pasta water
• Add in cooked pasta or spaghetti squash
• Stir to coat with butter & pepper, reduce heat to low
• Sprinkle with pecorino romano cheese and toss to combine
• For spaghetti squash swirl in a little cream (in place of pasta water)
• Serve in parmesan crisp bowl

This dish is Italian comfort food made from the simplest of ingredients. It’s cheesy with a nice peppery finish. The Parmesan Crisp Bowl is like dessert!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Cacio e Pepe Spaghetti Squash (served in Parmesan Crisp Bowls

This dish is Italian comfort food made from the simplest of ingredients. It's cheesy with a nice peppery finish. The parmesan crisp bowl is like dessert!

Course Entree

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 55 minutes minutes

Servings 2

Ingredients

For the Spaghetti Squash

• 1 medium spaghetti squash
• 1 Tablespoon olive oil
• salt & pepper

For the Parmesan Crisp Bowls

• 1 cup parmesan cheese finely shredded

For the Cacio e Pepe

• 2 Tablespoons butter
• 1 teaspoon freshly cracked black pepper
• 3-4 cups cooked spaghetti squash see above
• 1/2 cup Pecorino Romano cheese grated
• 2 Tablespoons heavy cream
• salt to taste
• 2 Tablespoons Pecorino Romano for garnish

Instructions

For the Spaghetti Squash

• Preheat oven to 400° F.
• Cut squash in half and remove seeds. Coat cut side of each half with olive oil and sprinkle with salt & pepper. Place halves cut side down on a baking sheet. Bake for 45 minutes or until a fork pierces skin easily.
• Using two forks, scrape squash to loosen strands. Remove squash to a bowl and reserve.

For the Parmesan Crisp Bowls

• Line a baking sheet with parchment paper. Make 2 6"-7" diameter circles with the parmesan cheese. Bake for 5-7 minutes until lightly golden.
• Remove from oven and allow to cool for 1 minute. Using a spatula, lift cheese circles and place over inverted bowls. Allow to cool.

For Cacio e Pepe

• Melt butter in skillet over medium heat. Add pepper and toast for 1 minute. Add in cooked spaghetti squash and stir to coat with butter. Reduce heat to low and add Pecorino Romano cheese and stir well. Swirl in a little cream and mix well. Season with salt to taste.
• Transfer to parmesan crisp bowls. Garnish with a sprinkle of Pecorino Romano.

The post Cacio e Pepe Served Two Ways appeared first on Lemony Thyme.

Autumn produce is popping up on every site I follow! Pumpkins, apples, and lots of comfort food awaits! I for one, am completely inspired!

Bring it on Mother Nature! I’m ready for fall!!

Spaetzle is an egg noodle or dumpling made from a simple batter. Depending on what equipment you have on hand, you can make it in various sizes.

For us, we’ve always pressed our dough through a metal colander with fairly large holes.  A simple yet effective way to create the noodles.

However all that changed when my Secret Santa gifted me a Spaetzle Maker Lid!

Making Spaetzle

You simply place the lid over a pot of gently boiling salted water. Scrape the dough across the holes and within mere minutes, noodles are floating below. It’s quite fun!!

Once drained, saute the noodles in a skillet of melted butter. 

To serve, Spaetzle is often paired with a gravy or sauce, much like you would serve rice or noodles. 

Sage Browned Butter

We’re always looking for excuses to make sage browned butter, so we’ll be infusing a little flavor that way.

Sage is the most glorious of herbs when sizzled in a little salted butter. The leaves become crispy, a delicacy on their own.

To make the sage browned butter melt the butter slowly over low heat. It will take on a nutty flavor transforming it into an aromatic pool of liquid love!! I mean full on love affair!

To Serve the Spaetzle

Toss the spaetzle noodles in the toasted browned butter before serving.

Let’s talk about Oktoberfest for a minute. For most of my life I thought Oktoberfest was celebrated in October.

But that’s not actually the case.

Oktoberfest is held annually on the grounds of Theresienwiese in Munich Germany. It traditionally runs for the last two weeks of September, ending very early in October.

While the event has been cancelled the past two years due to the pandemic, officials are hopeful that the celebration will take place in 2022. No question, attending this glorious festival one year is on our bucket list!

Nick and I took a German cooking class last fall. We prepared several dishes, paired with various wines and beer. It was a blast and a wonderful way to kick off the autumn season!

This year we shall celebrate with a German-themed feast of our own. Of course this Simple Sage Brown Butter Spaetzle Recipe is a must try.

Here are some other favorite German recipes that are easily prepared at home:

• Wienerschnitzel
• Sweet & Sour Red Cabbage
• Warm German Potato Salad
• Cucumber-Dill Salad (Gurkensalat)
• Chicken Schnitzel
• Crispy Brussels Sprouts with Bacon
• Sauerkraut

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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Simple Sage Browned Butter Spaetzle

I thought it might be fun to do a little Oktoberfest inspired meal that included simple Sage Brown Butter Spaetzle dumplings.

Course Side Dish

Cuisine German

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Ingredients

• 1 cup flour
• 1 tsp. salt
• 1/2 tsp. white pepper
• 1/2 tsp. nutmeg
• 2 Lg. eggs
• 1/4 cup milk
• 3 Tablespoons butter
• 6 fresh sage leaves

Instructions

• In large bowl, combine the flour, salt, pepper, and nutmeg.
• In another small mixing bowl whisk the eggs and milk together.
• Make a well in the center of the dry ingredients and pour in the egg-milk mixture.
• Gradually draw in the flour from the sides and combine well: the dough should be smooth and thick.
• Let the dough rest for 10 – 15 minutes.
• Bring 3 quarts of salted water to boil in a large pot, then reduce to simmer.
• To form the spaetzle, hold a large holed colander or spaetzle lid over the simmering water and push the dough through the holes with a spatula.
• Do this in batches so you don’t overcrowd the pot. Cook for 3-4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking.
• Drain the spaetzle in a colander and rinse with cool water.
• Melt the butter in a large skillet over medium heat and add the sage leaves, sauteing until butter begins to turn golden brown.
• Add spaetzle and toss to coat, cooking for 1-2 minutes.
• Season with salt & pepper before serving.
• Garnish with crispy sage leaves.

The post Simple Sage Browned Butter Spaetzle Recipe appeared first on Lemony Thyme.

Sazón, which means seasoning in Spanish, is a staple in Latin cooking. When added to soups, stews, and rice dishes it brings a beautiful yellow color.

Sure, I could have gone to my local market headed down the International Foods isle and found the familiar yellow and orange box of Sazon packets.

However in this case, I had all the necessary ingredients already on hand!

Including Achiote (Annatto Seeds).

When I set out to make Arroz Con Pollo last week there were a few key ingredients I needed to purchase. Annatto Seed was one of them. This classic Latin Chicken & Rice recipe begins with an Achiote Oil that is infused with these vibrant seeds.

How beautiful is this isle of dried peppers and whole spices?! If you’ve seen an isle similar to this at your local Hispanic Market, there’s a good chance you can find Annatto Seed. It’s also readily available online.

I have a coffee grinder dedicated to spices. If it can turn whole cinnamon sticks or nutmeg seeds into powder, it can definitely handle annatto seeds.

Sazon Seasoning contains: garlic powder, oregano, coriander, cumin, ground annatto seeds, and salt. Note the store bought version will likely contain MSG, not something I’m a fan of. You can also control the sodium levels when you make homemade blends.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Homemade Sazon Seasoning Blend

Sazon, which means seasoning in Spanish, is a staple in Latin cooking. When added to soups, stews, and rice dishes it brings a beautiful yellow color.

Course Spices

Prep Time 5 minutes minutes

Ingredients

• 1 Tablespoon ground coriander
• 1 Tablespoon ground cumin
• 1 Tablespoon garlic powder
• 1 Tablespoon ground annatto seed
• 2 teaspoons dried oregano
• 1 teaspoon salt

Instructions

• Combine all ingredients. Store in a jar with a tight fitting lid.

The post Homemade Sazon Seasoning Blend appeared first on Lemony Thyme.

This all-purpose blend is a delicious way to season meats, vegetables, soups and stews. You’ll find this spice blend is a key ingredient in many Latin, Mexican, and Caribbean recipes.

You’ve likely seen it on the grocery store shelves in the Latin/Mexican section.

Making your own seasoning blends are a great way to use ingredients you likely already have on hand. Did you know most ground spices lose the majority of their flavor within a year? When’s the last time you cleaned out your spice cabinet? Hmmm, might be time for me to tackle that too!

So use up those spices by making time-saving blends instead of buying another jar.

This particular flavor enhancer can be sprinkled directly onto meat or vegetables as a dry rub before grilling or roasting. Sprinkled directly into soups and stews. It’s also fantastic when used to make a marinade with lemon juice and olive oil.

Adobo Seasoning contains: garlic powder, turmeric, oregano, cumin, salt and black pepper. It’s a key ingredient in Arroz Con Pollo (Latin Chicken & Rice). It’s not to be confused with Adobo Sauce which is a spicy pepper and tomato based sauce that’s big on flavor!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Homemade Adobo Seasoning Blend

Make a batch of Homemade Adobo Seasoning Blend to have on hand. This all-purpose blend a delicious way to season meats, vegetables, soups and stews.

Course Spices

Prep Time 5 minutes minutes

Ingredients

• 2 Tablespoons garlic powder
• 1 1/2 Tablespoons salt
• 1 Tablespoon dried oregano
• 1 Tablespoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon black pepper

Instructions

• Combine all ingredients. Store in a jar with a tight fitting lid.

The post Easy Homemade Adobo Seasoning Blend appeared first on Lemony Thyme.

I’m here to tell you it’s 100% true.

Start to finish you’ll be pouring Hollandaise over poached eggs or steamed asparagus or baked salmon in mere minutes.

And there are only 3 main ingredients! Life is good!

Hollandaise Sauce is one of the classic 5 mother sauces and definitely one you should master. So come along with me as we make this heavenly sauce.

Hollandaise Sauce Step 1 – Clarified Butter

Clarified butter is achieved by melting butter over medium low heat until hot and foamy but not boiling.

You see the white foam on top of the melted butter? Those are the milk solids which you’ll discard. You can either skim them off the top or strain them out as you pour your butter into the sauce.

Hollandaise Sauce Step 2 – Whip Egg Yolks With Lemon Juice

In the bowl of a food processor or blender add your egg yolks along with the lemon juice, salt and pinch of cayenne pepper.

You’ll want to whip this on high speed for 2 minutes.

Hollandaise Sauce Step 3 – Drizzle in the Clarified Butter

With the blender still running, slowly drizzle in the hot clarified butter. Discard the milk solids.

Beat the mixture on high until all the clarified butter has been added.

Hollandaise Sauce Step 4 – Adjust Seasoning to Taste

It’s as simple as that! Look at that creamy luscious goodness.

Perfection!

5 Minute Blender Hollandaise Sauce is rich and creamy with a nice lemony finish. It compliments eggs, steamed veggies and seafood so well.

Check out our newest recipe for Sweet Potato Eggs Benedict with Blender Hollandaise. Or perhaps you’d prefer Classic Eggs Florentine.

I don’t know about you but I’d love to find more time-saving stress-free tips. Drop me a comment below and share your favorites.

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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5 Minute Blender Hollandaise Sauce

5 Minute Blender Hollandaise Sauce is rich and creamy with a nice lemony finish. It compliments eggs, steamed veggies and seafood so well.

Course Sauce

Prep Time 5 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1/2 cup unsalted butter cubed
• 3 egg yolks
• 1 lemon juiced about 2 Tablespoons
• 1/2 teaspoon salt
• pinch cayenne pepper

Instructions

• Make the clarified butter by melting butter over medium low heat until hot and foamy but not boiling. Skim and discard the white milk solids that form off the top.
• In the bowl of a food processor or blender add your egg yolks along with the lemon juice, salt and pinch of cayenne pepper. Blend at high speed for two minutes.
• With the blender still running, slowly drizzle in the hot clarified butter. Discard any remaining milk solids.
• Taste sauce and adjust seasoning to taste.

Recipe adapted from Julia Child

The post Stress Free 5 Minute Blender Hollandaise Sauce appeared first on Lemony Thyme.

Chances are you already have most every ingredient on hand in your spice cabinet. And while this blend has quite a few, you can certainly omit or include your favorites.

Speaking of spice cabinets.

During quarantine I organized ours alphabetically. It actually works pretty well for us EXCEPT when someone brings a new spice to the mix. Then there’s a whole lotta shuffling going on!

How do you organize your spices? I’m totally open to a new solution. I’d love for you to leave me a comment below.

I’m working on a new recipe today and reached for the bottle of Mrs. Dash Garlic & Herb seasoning. It is without a doubt my go-to blend. It was time to make a big batch at home.

The picture above probably best illustrates why I like to make my own seasoning blends. I included 17 different spices in this one.

We have SOOO many individual jars that it just makes sense. Not only will it help me use up spices we already own (keeping them fresh), but it will save me roughly $3.00. I’ll take it!

I use this blend in soups, on sauteed and roasted veggies, in my chicken rub, and multiple dressings & vinaigrettes. It’s so versatile and easily delivers wonderful layers of flavor.

Here’s how I broke it down!

Spice Blend Ingredients

The main components are dried garlic & onion, as well as garlic & onion powder.

According to the label on a jar of Mrs. Dash the next ingredient is the “Spice” blend which consists of pepper, parsley, fennel, basil, bay marjoram, savory, thyme, cayenne, coriander, cumin, mustard, rosemary, celery seed.

The final ingredients in the blend are carrot, orange peel and spice extracts.

I was pleasantly surprised to find we owned fennel, savory and orange peel. However I also omitted four items: bay, marjoram, carrot and spice extracts.

In a side by side taste comparison this homemade seasoning blend is pretty darn close to the original.

Feeling good!

Here are a few other spice blends you might enjoy!

Braai South African Spice Blend

Tandoori Spice Blend

Pumpkin Pie Spice

Mardi Gras Seasoning

Homemade Taco Seasoning

For recipes that include this Garlic & Herb Seasoning Blend you can start with our Meatball Roundup. It’s a staple ingredient in most of these recipes.

Do you have a favorite seasoning blend that you’d like us to recreate. Drop me a comment below and we’ll get busy!

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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Garlic & Herb Seasoning Blend

I use this blend in soups, on sautéed and roasted veggies, in my chicken rub, and multiple dressings & vinaigrettes. It's so versatile and easily delivers wonderful layers of flavor.

Keyword Seasoning Blend

Author Libby with Lemony Thyme

Ingredients

• 1 1/2 Tablespoons dried minced garlic
• 1 1/2 Tablespoons garlic powder
• 1 1/2 Tablespoons dried minced onion
• 1 1/2 Tablespoons onion powder
• 2 teaspoons black pepper
• 2 teaspoons dried parsley
• 2 teaspoons fennel seeds
• 2 teaspoons dried basil
• 1 teaspoon bay I omitted
• 1 teaspoon marjoram i omitted
• 1 teaspoon savory
• 1 teaspoons dried thyme
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon mustard powder
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon celery seed
• 1/2 teaspoon orange peel
• I omitted carrot & spice extracts

Instructions

• Combine all spices in an air tight container.

The post Make Your Own Garlic & Herb Seasoning Blend appeared first on Lemony Thyme.

Our first attempt at making ice cream in a Ziploc bag was the night I discovered Thin Mints in the freezer.  It was late.  For some reason we decided we couldn’t have one without the other.  The ice cream was a success. 

Monday morning at the water cooler I shared my story and was surprised to learn how few of my coworkers had heard of this quick & easy process.  So I’ve decided to join the ranks of many who have posted these 5 simple steps.

Step #1 – Gather Ingredients

Gather Ingredients (cream, sugar, vanilla, Kosher salt, quart & gallon Ziploc bags, crushed ice, towel)

Step #2 – Mix Ingredients

Mix Ingredients (combine cream, sugar and vanilla in quart sized Ziploc bag, seal well and shake gently to combine.  Slide quart bag inside gallon sized Ziploc bag then fill with ice and add 1/2 cup Kosher salt).

Step #3 – Shake

Shake (I called Batman to help with step #3.  The ziploc bag with ice/salt gets very cold, I suggest rolling it in a bath towel, then twisting the ends creating handles).  Now click here and prepare to shake, shake, shake.  Shake Your Booty.  Do this for about 10 minutes.

Step #4 – Check Cosistency

Check Consistency (if too soft, keep shaking.  When desired consistency is achieved turn bag inside out and scrape ice cream into a freezer container.  Keep frozen until ready to use).

Step #5 – Enjoy!

Enjoy!  (now is when you can add mix-ins like crushed Thin Mints, or chocolate chips, or sliced strawberries to name a few.  Or you can serve Homemade Vanilla Ice Cream with warm Peach Buttermilk Cobbler (which is how our second attempt came to be).

The post Homemade Ice Cream In a Ziploc Bag appeared first on Lemony Thyme.

I feel like I’m getting free cooking lessons every time I log in. 

Back to the Pita Bread.  It’s delicious. 

However, after my first attempt (and there will be many more) my bread was more like Naan than Pita.  We had no pockets, just some cute air bubbles (see tips from The Kitchn on how to correct this).

Here’s my little Step by Step Homemade Pita Bread summary. 

A quick & easy 5-ingredient dough comes together with minimal elbow grease (about 5-7 minutes of kneading).

The dough then rises for 1-2 hours.  Good things come to those who wait.

The dough is then cut into 8 pcs. that get rolled out into thin disks.

Get your cast iron skillet good and hot and coat it lightly with a little oil.

The directions said to cook for 1-2 minutes per side.  That seemed like a long time.

The end result yielded 6 out of 8…pretty darn good looking Homemade Pita Breads.  No we didn’t have “pockets” for stuffing, but these flat breads would be fantastic with Gyros or for dipping.

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Homemade Pita Bread

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Resting Time 2 hours hours

Author The Kitchn

Ingredients

• 1 cup warm water
• 2 teaspoons active dry or instant yeast
• 2 1/2 to 3 cups all-purpose flour
• 2 teaspoons salt
• 1 to 2 teaspoons olive oil

Instructions

• Mix the water and yeast together and allow to rest for 5 minutes until the yeast dissolves. Begin by adding 2 1/2 cups of flour, salt and olive oil to the water/yeast. Stir until a shaggy dough is formed. Sprinkle flour onto a clean surface and turn dough out and knead for 5-7 minutes. Add more flour as needed to achieve a smooth and elastic dough.
• Lightly oil a bowl and add dough, turning once to coat it. Allow to rest for 1-2 hours until the dough has doubled in size. Gently punch down the dough and turn out onto a lightly floured surface. Divide into 8 pieces and flatten each piece into a disk. Sprinkle pieces with a little flour and cover with plastic wrap until ready to bake.
• On a lightly floured surface, roll each disc into an 8"-9" circle, using a floured rolling pin. Lift and turn dough, dusting surface with additional flour as need to keep from sticking.

For oven method

• Preheat oven to 450° F. Place a baking stone or baking sheet into the oven. One by one, place the rolled out dough directly onto the baking stone and bake for 3 minutes each. They will balloon.

For stovetop method

• Heat a cast iron skillet over medium-high heat. Drizzle a small amount of oil in the pan to coat, wipe out any excess. Place a rolled out pitz dough into pan and cook for 30 seconds until you see bubbles forming. Flip and cook for 1-2 minutes, until toasted spots appear on underneath side. Flip again and toast other side for another 1-2 minutes.

The post Step by Step Homemade Pita Bread appeared first on Lemony Thyme.

This spice blend goes perfectly in muffins, pies, granola, oatmeal and cider.

I make this blend with ground cinnamon, nutmeg and allspice. You’ll sometimes also find ginger and/or cardamom included. It’s similar in profile to Pumpkin Pie Spice which also contains ground ginger and cloves.

I’m curious. Are you team apple or team pumpkin? I have to say I’m very fond of pumpkin, especially in baking and soups. Have you tried our Pumpkin Morning Glory Muffins? Or Pumpkin Acorn Squash Soup?

My husband is an apple freak! He loves everything from simple cinnamon apples that fill our home with the most wonderful aromas to apple pies that delight all the senses. As apple season approaches we’ll be heading to the North Georgia Mountains to do a little picking.

Stay tuned for apple recipe overload. In the best way possible.

You’ll find this homemade apple pie spice blend in recipes like Dutch Apple Pie Muffins or Salted Caramel Apple Dumplings. Plus you can sprinkle it on oatmeal or granola for warm flavor boost.

What are your favorite apple recipes? I’d love for you to share in the comments below. Your feedback keeps the fall baking love alive!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Apple Pie Spice

Making Homemade Apple Pie Spice is an ideal way to incorporate spices likely already in your cabinet. This spice blend goes perfectly in muffins, pies, granola, oatmeal and cider.

Ingredients

• 2 teaspoons ground cinnamon
• 1/2 teaspoon groud nutmeg
• 1/2 teaspoon ground allspice

Instructions

• Combine spices in an air tight jar.

The post Homemade Apple Pie Spice Blend appeared first on Lemony Thyme.