Unlocking Instant Pot Magic: Effortless Chicken and Rice

 

 Busy cooks and tech-savvy foodies! Are you ready to fall in love with your Instant Pot all over again (or for the very first time)? Today, we're diving into a recipe that perfectly showcases the magic of this incredible kitchen gadget: Instant Pot Chicken and Rice.

This dish is a game-changer for those hectic weeknights when you want a hearty, flavorful, and complete meal without hovering over the stove. Imagine tender, juicy chicken pieces, perfectly cooked fluffy rice, and a medley of savory seasonings, all coming together in one pot with minimal effort. That's the Instant Pot promise, and this recipe delivers on it beautifully!

Forget multiple pots and pans; the Instant Pot handles everything from sautéing to pressure cooking, locking in moisture and flavor like no other. This isn't just a convenient meal; it's a deliciously comforting dish that will have everyone asking for seconds.

So, dust off your Instant Pot, and let's whip up some effortless culinary magic!

Instant Pot One-Pot Lemon Herb Chicken and Rice

This recipe is designed for maximum flavor with minimal fuss, making it perfect for busy schedules.

Yields: 4-6 servings Prep time: 15 minutes Cook time: 10 minutes (pressure cook time) + natural release

Ingredients:

• 1 tablespoon olive oil
• 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 cup long-grain white rice (like Basmati or Jasmine), rinsed thoroughly
• 1.5 cups chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• Salt to taste (start with 1/2 teaspoon)
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1/2 cup frozen peas (optional)
• Fresh parsley or dill, chopped, for garnish (optional)

Equipment:

• Instant Pot (6-quart or 8-quart)

Instructions:

1.  Sauté Chicken: Press the "Sauté" button on your Instant Pot and add the olive oil. Once hot, add the chicken pieces and cook until lightly browned on all sides, about 3-4 minutes. You don't need to cook it through, just get some color. Remove the chicken and set aside.

2.  Sauté Aromatics: Add the chopped onion to the pot and cook until softened, about 3 minutes. Add the minced garlic and cook for another minute until fragrant. Press "Cancel" to turn off the Sauté function.

3.  Deglaze the Pot: Pour about 1/4 cup of the chicken broth into the pot and use a wooden spoon to scrape up any browned bits from the bottom. This is crucial to prevent a "Burn" warning!

4.  Layer Ingredients: Add the rinsed rice to the pot and spread it in an even layer. Evenly place the browned chicken pieces on top of the rice.

5.  Add Liquid & Seasonings: Pour in the remaining chicken broth. Sprinkle with dried oregano, dried thyme, black pepper, and salt. Do NOT stir at this point; you want the rice on the bottom.

6.  Pressure Cook: Secure the lid on your Instant Pot, making sure the vent is sealed. Select "Manual" or "Pressure Cook" and set the timer for 10 minutes on High Pressure.

7.  Natural Release: Once cooking is complete, allow for a 10-minute Natural Pressure Release (NPR). This means you do nothing for 10 minutes after the cooking time finishes, letting the pressure release gradually. After 10 minutes, carefully turn the venting knob to the "Venting" position to quick release any remaining pressure.

8.  Stir in Finishers: Carefully remove the lid. Stir in the lemon zest, fresh lemon juice, and frozen peas (if using). Stir gently until combined and the peas are heated through.

9.  Serve: Taste and adjust salt and pepper if needed. Garnish with fresh parsley or dill, if desired. Serve immediately and enjoy your perfectly cooked, effortless meal!

Why you'll love this Instant Pot meal:

• One-Pot Wonder: Everything cooks in a single pot, making cleanup a breeze.
• Flavorful & Tender: The pressure cooking locks in moisture, resulting in incredibly juicy chicken and perfectly cooked, aromatic rice.
• Quick & Easy: Minimal hands-on time means more time for you!
• Versatile: Feel free to add other veggies like carrots or bell peppers, or swap out herbs for a different flavor profile.

This Instant Pot Lemon Herb Chicken and Rice is the ultimate testament to how your pressure cooker can simplify your life without compromising on flavor. It's a satisfying, wholesome meal that truly shines. Give it a try this week and experience the Instant Pot magic for yourself!

Happy pressure cooking!

 

Love Your Heart, Love Your Food: Mediterranean Salmon with Roasted Veggies

 

 Health-conscious foodies! Are you looking for a meal that's not just incredibly delicious but also genuinely good for your heart? You're in the right place! Today, we're diving into a vibrant, flavorful, and incredibly satisfying recipe that champions heart health without sacrificing an ounce of taste: Mediterranean Salmon with Roasted Vegetables.

This dish is inspired by the renowned Mediterranean diet, which is celebrated for its emphasis on fresh, whole foods that support cardiovascular well-being. We're talking about omega-3 rich salmon, colorful antioxidant-packed vegetables, and the incredible benefits of extra virgin olive oil. It's a meal that's bright, fresh, and bursting with flavors that will make your taste buds sing, all while nourishing your body.

Forget bland "diet food." This recipe proves that eating heart-healthy can be a truly joyful and delicious experience. It's simple enough for a weeknight but elegant enough to impress guests.

So, let's gather our fresh ingredients and create a meal that truly loves your heart back!

One-Pan Mediterranean Salmon with Roasted Vegetables

This recipe uses a simple sheet pan method, making cleanup a breeze and ensuring all the flavors meld beautifully.

Yields: 2 servings Prep time: 15 minutes Cook time: 20-25 minutes

Ingredients:

• 2 (6-ounce) salmon fillets, skin-on or off
• 1 pint cherry tomatoes, halved
• 1 medium zucchini, cut into half-moons
• 1 red bell pepper, deseeded and sliced
• 1/2 red onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and freshly ground black pepper to taste
• 1/4 cup Kalamata olives, pitted and halved
• 2 tablespoons fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Equipment:

• Large baking sheet

Instructions:

1.  Preheat Oven & Prep Veggies: Preheat your oven to 400°F (200°C). On a large baking sheet, combine the halved cherry tomatoes, zucchini, red bell pepper, red onion, and minced garlic.

2.  Season Veggies: Drizzle the vegetables with 1 tablespoon of olive oil. Sprinkle with dried oregano, dried basil, salt, and pepper. Toss everything together until the vegetables are well coated. Spread them out in a single layer on the baking sheet.

3.  Roast Veggies: Place the baking sheet in the preheated oven and roast for 10 minutes.

4.  Prepare Salmon: While the vegetables are roasting, pat the salmon fillets dry with a paper towel. Drizzle the remaining 1 tablespoon of olive oil over the salmon, then season with salt and pepper.

5.  Add Salmon & Olives: After the vegetables have roasted for 10 minutes, remove the baking sheet from the oven. Gently push the vegetables to the sides to make space for the salmon. Place the salmon fillets skin-side down (if applicable) in the center of the baking sheet among the vegetables. Scatter the Kalamata olives over the vegetables.

6.  Continue Roasting: Return the baking sheet to the oven and continue roasting for another 10-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender and slightly caramelized. The cooking time for salmon will depend on its thickness and your desired doneness.

7.  Serve: Remove from the oven. Garnish with fresh chopped parsley. Serve immediately with lemon wedges on the side for a burst of fresh flavor.

Why this meal is heart-friendly:

• Salmon: Rich in Omega-3 fatty acids, which are known to reduce inflammation, lower blood pressure, and decrease the risk of heart disease.
• Colorful Vegetables: Packed with vitamins, minerals, fiber, and antioxidants that protect your cells and support overall health.
• Extra Virgin Olive Oil: A staple of the Mediterranean diet, it's a healthy monounsaturated fat that can help lower bad cholesterol levels.
• Fiber: From the vegetables, fiber helps manage cholesterol and blood sugar levels.

This One-Pan Mediterranean Salmon with Roasted Vegetables is a testament to how simple, fresh ingredients can come together to create a meal that's not only incredibly good for you but also utterly delicious. It's a meal that celebrates flavor and health in perfect harmony. Give it a try and feel good about what you're putting on your plate!

Eat well, live well, and love your heart!

 

Cheesy Broccoli Bliss: Your New Favorite Side Dish (or Snack!

  

 Veggie lovers and cheese enthusiasts! Are you constantly on the hunt for ways to make vegetables more exciting, especially for those picky eaters (or just for yourself after a long day)? Look no further! Today, we're diving into a classic combination that never fails to please: Broccoli with Cheese.

But this isn't just any old cheesy broccoli. We're talking tender-crisp broccoli florets enveloped in a rich, creamy, and utterly irresistible cheese sauce. It's the kind of side dish that steals the show, makes everyone ask for seconds, and might even disappear straight from the pot before it even reaches the dinner table (we won't tell!).

This recipe is incredibly versatile, quick to prepare, and can easily become a go-to for weeknight dinners, holiday feasts, or even a comforting snack. It’s a fantastic way to get those greens in with a delicious, cheesy twist that everyone will love.

So, grab your freshest head of broccoli and let's get ready to make some seriously delicious cheesy magic!

Creamy Cheddar Garlic Broccoli

This recipe uses a simple stovetop cheese sauce that comes together in minutes. Feel free to adjust the amount of cheese to your liking!

Yields: 4-6 servings Prep time: 10 minutes Cook time: 15-20 minutes

Ingredients:

• 1.5 - 2 lbs fresh broccoli, cut into florets
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1.5 cups milk (whole milk works best for creaminess)
• 1/2 teaspoon Dijon mustard (optional, but adds a nice tang!)
• 1/4 teaspoon onion powder
• Salt and freshly ground black pepper to taste
• 1.5 cups shredded sharp cheddar cheese (or a blend of cheddar and Monterey Jack)
• Pinch of red pepper flakes (optional, for a subtle kick)

Equipment:

• Large pot for steaming/boiling broccoli
• Medium saucepan for cheese sauce
• Whisk

Instructions:

1.  Prepare the Broccoli: Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 3-5 minutes, or until tender-crisp. You want it cooked but still with a slight bite – avoid overcooking, or it will become mushy. Alternatively, you can steam the broccoli for 5-7 minutes. Once cooked, drain thoroughly and set aside.

2.  Make the Roux: While the broccoli cooks, melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook for 30 seconds until fragrant (do not let it brown). Sprinkle the flour into the butter, whisking constantly for 1 minute to create a smooth paste (this is your roux).

3.  Whisk in Milk & Seasonings: Gradually whisk in the milk, a little at a time, until smooth. Continue whisking constantly to prevent lumps. Bring the sauce to a gentle simmer, stirring, until it thickens, about 3-5 minutes. Stir in the Dijon mustard, onion powder, salt, and pepper.

4.  Melt the Cheese: Remove the saucepan from the heat. Add the shredded cheddar cheese (and red pepper flakes, if using) to the sauce. Stir continuously until the cheese is completely melted and the sauce is smooth and creamy. Taste and adjust seasonings as needed.

5.  Combine and Serve: Add the drained, cooked broccoli florets to the cheese sauce. Gently toss until all the broccoli is evenly coated.

6.  Enjoy! Transfer the cheesy broccoli to a serving dish and serve immediately.

Tips for the Best Cheesy Broccoli:

• Freshly Grated Cheese: For the smoothest sauce, grate your own cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can make the sauce grainy.
• Don't Overcook Broccoli: Mushy broccoli is no fun! Aim for tender-crisp.
• Spice it Up: A pinch of cayenne pepper or a dash of hot sauce can add a nice warmth to the cheese sauce.
• Broccoli & Cauliflower: This recipe works beautifully with a mix of broccoli and cauliflower, too!

There you have it – a truly delicious and comforting Cheesy Broccoli dish that’s guaranteed to be a hit. It’s proof that eating your greens can be incredibly enjoyable! Give this recipe a whirl and prepare to fall in love with cheesy broccoli all over again.

Happy cooking!

 

Unlock Steakhouse Quality at Home: The Perfect Pan-Seared Ribeye

  

Hey there, steak lovers! Are you craving that perfectly cooked, juicy, and incredibly flavorful ribeye you usually only get at your favorite steakhouse? What if I told you that achieving that restaurant-quality sear and tender interior is not only possible but surprisingly straightforward right in your own kitchen?

Today, we're demystifying the art of cooking a fantastic ribeye steak. Forget complicated techniques or expensive equipment. All you need is a good quality ribeye, a hot pan, and a few simple steps to elevate your dinner game to legendary status. The ribeye, with its beautiful marbling, is already bursting with flavor, and our goal is to highlight that natural deliciousness with a stunning crust and a perfectly rosy, medium-rare center.

Get ready to impress yourself (and anyone lucky enough to share a meal with you) with this foolproof method. Let's fire up that stove and create some magic!

The Ultimate Pan-Seared Ribeye Steak

This method focuses on creating a gorgeous crust while ensuring the inside is cooked to your preferred doneness. A cast-iron skillet is highly recommended for the best sear.

Yields: 2 servings Prep time: 15 minutes (plus 30-60 minutes for resting at room temp) Cook time: 8-12 minutes

Ingredients:

• 2 (1.5-inch thick) boneless ribeye steaks, about 1-1.5 lbs each
• 1 tablespoon olive oil (or other high-smoke point oil like avocado oil)
• 2 tablespoons unsalted butter
• 2 cloves garlic, smashed
• 2 sprigs fresh rosemary or thyme
• Flaky sea salt (like Maldon) and freshly cracked black pepper, to taste

Equipment:

• Heavy-bottomed skillet (cast iron is ideal)
• Tongs
• Instant-read meat thermometer

Instructions:

1.  Bring Steaks to Room Temperature: This is crucial for even cooking! Remove the steaks from the refrigerator at least 30-60 minutes before cooking. Pat them thoroughly dry with paper towels.

2.  Season Generously: Season both sides of the steaks generously with flaky sea salt and freshly cracked black pepper. Don't be shy – this is where a lot of the flavor comes from!

3.  Heat the Skillet: Place your heavy-bottomed skillet over high heat. Let it heat up for 3-5 minutes until it's smoking slightly. You want it screaming hot!

4.  Add Oil and Sear: Add the olive oil to the hot skillet. Carefully place the seasoned ribeye steaks into the skillet. Sear for 2-3 minutes per side until a deep, golden-brown crust forms. Resist the urge to move them too soon!

5.  Butter Baste & Aromatics: Reduce the heat to medium. Add the butter, smashed garlic cloves, and rosemary/thyme sprigs to the skillet. Once the butter is melted and sizzling, tilt the pan slightly and use a spoon to continuously baste the melting butter and aromatics over the top of the steaks for 2-3 minutes. This infuses incredible flavor and helps even out the cooking.

6.  Check Doneness: Use an instant-read meat thermometer to check the internal temperature of the steaks. Here's a general guide (remember, the temperature will rise a few degrees while resting):

o   Rare: 120-125°F (49-52°C)

o   Medium-Rare: 125-130°F (52-54°C) - Highly recommended for ribeye!

o   Medium: 130-135°F (54-57°C)

o   Medium-Well: 135-140°F (57-60°C)

7.  Rest the Steaks: Once your desired temperature is reached, immediately remove the steaks from the skillet and transfer them to a cutting board. Tent loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute, ensuring a tender and moist steak.

8.  Slice and Serve: Slice the ribeye against the grain, if desired, or serve whole. Drizzle with any remaining pan juices and enjoy!

Serving Suggestions:

A beautifully cooked ribeye needs simple, complementary sides. Think:

• Creamy mashed potatoes
• Roasted asparagus or broccoli
• A crisp green salad with a light vinaigrette
• Sautéed mushrooms and onions (you can cook them in the same pan after the steak!)

There you have it – your guide to cooking a perfect, tender, and incredibly flavorful pan-seared ribeye steak at home. This method will consistently deliver steakhouse-quality results, making you the undisputed grill (or pan!) master of your kitchen. Give it a try this week and prepare to be amazed!

Happy searing!

 

Unlocking the Magic of the One-Pot Wonder: Our Creamy Mushroom & Spinach Rice

  

Hey, food enthusiasts! Are you ready for a meal that delivers on flavor, comfort, and most importantly, convenience? Today, we're diving into the delightful world of one-pot wonders with a recipe that's about to become your new weeknight hero: Creamy Mushroom & Spinach Rice.

This dish is a game-changer. Imagine tender, perfectly cooked rice infused with earthy mushrooms, vibrant spinach, and a touch of creamy goodness, all simmered together in a single pot. That's right – minimal cleanup, maximum flavor! It's hearty enough to be a stand-alone vegetarian meal, but also makes a fantastic side dish for roasted chicken or fish.

The beauty of this recipe lies in its simplicity and the way all the ingredients meld together to create a harmonious blend of textures and tastes. The mushrooms bring a wonderful umami depth, the spinach adds a touch of freshness and nutrients, and the creamy base ties it all together into a truly comforting experience.

So, let's get that pot ready and transform some simple ingredients into something truly extraordinary!

One-Pot Creamy Mushroom & Spinach Rice

This recipe is incredibly forgiving and can be easily adapted to your preferences. Don't be afraid to experiment with other vegetables or herbs!

Yields: 4 servings Prep time: 10 minutes Cook time: 25-30 minutes

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 ounces cremini (baby bella) mushrooms, sliced
• 1.5 cups Arborio rice (or medium-grain white rice like Basmati or Jasmine, though Arborio will give a creamier result)
• 4 cups vegetable broth (or chicken broth)
• 1/2 cup dry white wine (optional, but adds great depth of flavor)
• 5 ounces fresh spinach
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper to taste
• Fresh parsley or chives, chopped, for garnish (optional)

Instructions:

1.  Sauté Aromatics and Mushrooms: Heat the olive oil in a large, deep pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and sliced mushrooms. Cook, stirring occasionally, until the mushrooms are tender and have released their liquid, about 5-7 minutes.

2.  Toast the Rice: Add the rice to the pot and stir for 1-2 minutes, toasting the grains slightly. This helps them absorb flavor and prevents stickiness.

3.  Deglaze (Optional): If using white wine, pour it into the pot and stir, scraping up any browned bits from the bottom. Let it simmer until the wine has almost completely evaporated, about 2-3 minutes.

4.  Add Broth and Simmer: Pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 18-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid too often during this time!

5.  Stir in Spinach, Cheese & Butter: Once the rice is cooked, remove the pot from the heat. Stir in the fresh spinach a handful at a time, allowing it to wilt into the hot rice. Then, stir in the grated Parmesan cheese and butter until fully combined and creamy.

6.  Season and Serve: Season generously with salt and freshly ground black pepper to taste. If the rice seems too thick, you can add a splash more hot broth or water.

7.  Garnish and Enjoy: Ladle the creamy mushroom and spinach rice into bowls. Garnish with fresh parsley or chives, if desired. Serve immediately and savor every comforting spoonful!

Tips for Success:

• Don't Overcook: Keep an eye on the rice; it should be tender but not mushy.
• Adjust Liquid: Different types of rice absorb liquid differently. If your rice is still hard but the liquid is gone, add a bit more broth or hot water, a quarter cup at a time, until it's cooked through.
• Make it Your Own: Feel free to add other vegetables like peas, corn, or bell peppers. A pinch of red pepper flakes can add a nice subtle heat.

This Creamy Mushroom & Spinach Rice is proof that delicious, wholesome meals don't need a mountain of pots and pans. It's truly a hug in a bowl! Give it a try this week and let me know in the comments how much you loved the ease and flavor of this incredible one-pot wonder. Happy cooking!

 

Perfectly Pan-Seared Ham Steak with Glazed Apples

 

 Hey there, food lovers! Are you looking for a quick, delicious, and incredibly satisfying meal that comes together with minimal fuss? Well, you've come to the right place! Today, we're diving into the wonderful world of ham steak. Often overlooked, ham steak is a true weeknight warrior, offering a fantastic base for a flavorful dinner that's ready in a flash.

Forget bland and boring, because we're about to transform a simple ham steak into something truly special. This recipe is designed to bring out the best in that savory, smoky ham, with a little touch of sweetness and a hint of tang that will have your taste buds singing. It’s perfect for those busy evenings when you want something hearty without spending hours in the kitchen, or even for a lazy Sunday brunch.

So, grab your apron, and let's get cooking!

Perfectly Pan-Seared Ham Steak with Glazed Apples

This recipe combines the savory notes of ham with the sweet and slightly tart flavor of apples, creating a balanced and incredibly satisfying dish.

Yields: 2 servings Prep time: 5 minutes Cook time: 15 minutes

Ingredients:

• 1 (about 1-inch thick) ham steak
• 1 tablespoon olive oil (or butter)
• 1 large apple, cored and sliced (Honeycrisp, Fuji, or Granny Smith work great)
• 2 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon ground cinnamon
• Pinch of salt and black pepper
• Fresh parsley, chopped, for garnish (optional)

Instructions:

1.  Prepare the Ham: If your ham steak has a thick band of fat around the edge, you can make a few small slits in it with a knife. This helps prevent the ham from curling while cooking.

2.  Heat the Pan: Heat the olive oil (or butter) in a large skillet over medium-high heat until shimmering.

3.  Sear the Ham: Place the ham steak in the hot skillet. Cook for 3-5 minutes per side, or until beautifully browned and slightly caramelized. The internal temperature should reach 145°F (63°C). Once cooked, remove the ham steak from the skillet and set aside on a plate, tented with foil to keep warm.

4.  Cook the Apples: Add the sliced apples to the same skillet (no need to clean it – those ham bits add flavor!). Sauté for 3-4 minutes, or until they start to soften slightly.

5.  Create the Glaze: Sprinkle the brown sugar, apple cider vinegar, cinnamon, salt, and pepper over the apples. Stir well to coat the apples. Cook for another 3-5 minutes, stirring occasionally, until the sugar is dissolved and the sauce has thickened into a glossy glaze. The apples should be tender but still hold their shape.

6.  Serve: Place the ham steak back onto the plate and spoon the glazed apples generously over the top. Garnish with fresh parsley if desired.

Serving Suggestions:

This ham steak and apple dish pairs wonderfully with:

• Creamy mashed potatoes
• Roasted sweet potatoes
• Steamed green beans or asparagus
• A simple side salad

Why you'll love this recipe:

• Quick & Easy: Perfect for busy weeknights.
• Flavorful: The sweet and savory combination is absolutely irresistible.
• Versatile: You can easily swap out apples for pears, or add a pinch of chili flakes for a little kick!

So, what are you waiting for? Give this ham steak recipe a try this week and let me know how it turns out in the comments below! Happy cooking!

 

Get Ready for Autumn with These Irresistible Pumpkin Spice Snickerdoodles!

  

This recipe takes the classic snickerdoodle and gives it a delicious, fall-inspired twist. The key is using real pumpkin puree in the dough, which makes the cookies incredibly soft and moist. Don't skip the chilling step—it's essential for preventing your cookies from spreading too much in the oven and helps develop that rich, spiced flavor.

Ingredients:

For the Cookies:

• 2 cups all-purpose flour
• 1 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1/4 cup pumpkin puree (make sure it's not pumpkin pie filling!)
• 1 tsp vanilla extract

For the Coating:

• 1/4 cup granulated sugar
• 1 tsp pumpkin pie spice

Instructions:

1.   Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Set aside.

2.   Wet Ingredients: In a separate large bowl, using a hand mixer or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

3.   Combine: Beat in the egg, pumpkin puree, and vanilla extract until well combined, scraping down the sides of the bowl as needed.

4.   Make Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft.

5.   Chill: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This step is crucial!

6.   Preheat & Prep: While the dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a shallow bowl, mix together the granulated sugar and pumpkin pie spice for the coating.

7.   Shape & Coat: Scoop the chilled dough into 1-inch balls. Roll each ball in your hands to make it smooth, then roll it in the pumpkin spice sugar mixture until it's fully coated. Place the dough balls on the prepared baking sheets, about 2 inches apart.

8.   Bake: Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked. The cookies will be very soft when you take them out of the oven.

9.   Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

These cookies are best enjoyed warm with a cup of coffee or a glass of milk. They store well in an airtight container for several days, but I doubt they'll last that long! Happy baking!