The Ultimate Spiced Pumpkin Cheesecake with Graham Cracker Crust

As soon as the leaves start turning and there’s a crisp bite in the air, my kitchen transforms into a fall baking station. And while pumpkin pie will always have a special place on the Thanksgiving table, there is one dessert that takes center stage every single autumn: The Ultimate Spiced Pumpkin Cheesecake.

This recipe combines everything you love about a traditional New York-style cheesecake—rich, velvety, and indulgent—with the cozy, warming spices of pureed pumpkin, cinnamon, nutmeg, and ginger. Paired with a buttery, spiced graham cracker crust, it’s decadent, creamy, and surprisingly simple to make at home.

Why You’ll Love This Recipe

• Unbeatably Creamy: A slow-bake method in a water bath ensures a smooth, crack-free surface and a melt-in-your-mouth texture.

• Warm Fall Flavors: Real canned pumpkin puree paired with a custom blend of pumpkin pie spices brings deep autumn warmth to every bite.

• Make-Ahead Friendly: Cheesecake tastes even better after chilling overnight, making this the perfect stress-free dessert for holiday hosting.

Keys to Cheesecake Success

1. Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before mixing. Cold cream cheese leads to lumpy batter, while warm/room-temp ingredients combine effortlessly for a smooth finish.

2. Don't Overmix: Once you add the eggs, mix on low speed just until combined. Incorporating too much air into the batter can cause the cheesecake to puff up and crack while cooling.

3. Use a Water Bath (Bain-Marie): Baking in a water bath provides gentle, even heat and creates steam, which keeps the environment humid and prevents the top from cracking.

Ingredients

The Spiced Graham Cracker Crust

• 1 ½ cups graham cracker crumbs (about 10–12 full sheets)

• ¼ cup brown sugar, packed

• ½ teaspoon ground cinnamon

• 6 tablespoons unsalted butter, melted

The Pumpkin Cheesecake Filling

• 32 oz (4 blocks) full-fat cream cheese, softened to room temperature

• 1 cup granulated sugar

• ½ cup light brown sugar, packed

• 1 canned (15 oz) pure pumpkin puree (not pumpkin pie mix)

• ⅓ cup sour cream or heavy cream, room temperature

• 2 teaspoons pure vanilla extract

• 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)

• ¼ teaspoon fine salt

• 4 large eggs, room temperature

Optional Toppings

• Homemade whipped cream

• Salted caramel sauce

• Pecan halves or crushed gingersnaps

Step-by-Step Instructions

Step 1: Prepare the Oven & Pan

1. Preheat your oven to 325°F (160°C).

2. Generously wrap the outside bottom and sides of a 9-inch springform pan with 2–3 layers of heavy-duty aluminum foil. This keeps water from seeping into the pan during the water bath.

Step 2: Make the Crust

1. In a medium bowl, combine the graham cracker crumbs, brown sugar, and ground cinnamon.

2. Pour in the melted butter and stir with a fork until the crumbs are evenly moistened.

3. Press the mixture firmly into the bottom and slightly up the sides of your prepared springform pan. Use the flat bottom of a measuring cup to compact it smoothly.

4. Bake the crust for 8 to 10 minutes until fragrant and lightly golden. Set aside to cool while making the filling.

Step 3: Prepare the Filling

1. In a large bowl (or stand mixer fitted with the paddle attachment), beat the cream cheese on medium speed for about 2 minutes until smooth and fluffy.

2. Add the granulated sugar and brown sugar. Beat on low speed until fully incorporated and smooth.

3. Mix in the pumpkin puree, sour cream, vanilla extract, pumpkin pie spice, and salt. Beat until completely blended, scraping down the sides and bottom of the bowl as needed.

4. Reduce speed to low and add the eggs one at a time, mixing just until the yolk disappears before adding the next. Do not overmix.

Step 4: Bake in a Water Bath

1. Pour the pumpkin cheesecake filling over the baked crust and smooth the top with a spatula.

2. Place the foil-wrapped springform pan inside a large roasting pan.

3. Carefully pour hot water into the roasting pan around the cheesecake, filling it about 1 inch deep.

4. Bake at 325°F (160°C) for 60 to 70 minutes. The cheesecake is done when the edges are set and firmly set, but the center still has a slight, gentle wobble when shaken gently.

Step 5: Cool & Chill

1. Turn off the oven and prop the oven door open slightly with a wooden spoon. Let the cheesecake sit in the water bath inside the oven for 1 hour to cool down gradually (this prevents cracking).

2. Remove from the water bath, carefully remove the foil, and let it cool completely on a wire rack at room temperature.

3. Cover lightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

How to Serve

Slice with a clean, sharp knife dipped in hot water (wipe clean between each slice for neat cuts). Top each slice with a generous dollop of fresh whipped cream, a drizzle of warm salted caramel, and a dash of cinnamon or toasted pecans.

Enjoy your slice of autumn bliss!

Homemade Turkey Chili

  This hearty, flavorful homemade turkey chili is packed with tender, lean ground turkey, kidney beans, sweet corn, and warm chili spices for a comforting, high-protein meal.

Prep time: 15 mins | Cook time: 35 mins | Servings: 6

Ingredients

• Turkey & Aromatics: 1½ lbs. ground turkey (85/15 or 93/7), 1 tbsp olive oil, 1 large yellow onion (diced), 1 red bell pepper (diced), 4 cloves garlic (minced)
• Spices: 2½ tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, ½ tsp garlic powder, 1 tsp kosher salt, ½ tsp black pepper, ¼ tsp cayenne pepper (optional)
• Liquids & Tomatoes: 1 can (28 oz) crushed tomatoes, 1 can (14.5 oz) diced tomatoes (with juices), 2 tbsp tomato paste, 1½ cups chicken or beef broth
• Beans & Corn: 1 can (15 oz) dark red kidney beans (drained and rinsed), 1 can (15 oz) black beans (drained and rinsed), 1 cup frozen or canned corn kernels
• Optional Toppings: Shredded cheddar cheese, sour cream, sliced jalapeños, chopped cilantro, tortilla chips

1.Brown the turkey and aromatics: Searing the meat first creates deep savory flavor.

Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the ground turkey, diced onion, and red bell pepper. Cook for 6 to 8 minutes, breaking up the turkey with a wooden spoon, until the meat is browned and the vegetables are softened. Add the minced garlic and cook for 1 minute until fragrant.

2.Toast the spices and tomato paste: Toasting spices directly in fat unlocks their maximum flavor.

Clear a small space in the center of the pot and add the tomato paste, chili powder, cumin, smoked paprika, dried oregano, garlic powder, salt, black pepper, and optional cayenne pepper. Stir continuously for 1 to 2 minutes until the paste darkens slightly and spices are fragrant.

3.Add liquids, tomatoes, and beans: Scrape up any browned bits from the bottom of the pot.

Pour in the crushed tomatoes, diced tomatoes with their juices, chicken broth, kidney beans, black beans, and corn kernels. Stir everything together thoroughly to combine.

4.Simmer and thicken: Simmering allows the flavors to meld and thickens the sauce.

Bring the chili to a boil, then reduce heat to low and cover loosely with a lid. Simmer for 25 to 30 minutes, stirring occasionally. If you prefer a thicker chili, remove the lid for the final 10 minutes of cooking.

5.Season and serve: Adjust seasoning right before serving.

Taste and adjust salt, pepper, or chili powder as needed. Ladle the hot turkey chili into bowls and top with shredded cheddar, sour cream, jalapeños, or cilantro.

 

Fresh Zen Foods Review

 

Fresh Zen Foods: Bringing Fresh, Bold Asian Flavors to Your Kitchen

Momz Daily Scoops — A Little Flavor, A Lot of Love!

Hello, my fellow food lovers! Today on Momz Daily Scoops, we're exploring a company that makes it easier to bring delicious, Asian-inspired flavors into our everyday cooking: Fresh Zen Foods. If you love discovering new sauces that can turn an ordinary dinner into something special, you're going to want to learn about this brand!

What I love about versatile cooking sauces is that they can save time in the kitchen while giving our favorite foods a whole new personality. Whether you're preparing chicken, seafood, vegetables, rice, or noodles, a good sauce can make all the difference. Fresh Zen Foods brings that idea to life with bold flavors inspired by family traditions and made for today's busy home cooks.

Meet Fresh Zen Foods: A Family Tradition Turned into Flavor

Fresh Zen Foods was founded by Ruby Chan, who grew up in New York City's Chinatown in a Chinese immigrant family. Her parents owned a restaurant, and Ruby grew up surrounded by the aromas, flavors, and traditions of Chinese cooking.

One of the inspirations behind the company was the delicious ginger-scallion sauce served with dumplings at her family's restaurant. Years later, while balancing a busy professional life and raising four children, Ruby wanted to make wholesome, flavorful meals for her own family without spending hours preparing ingredients.

She began creating sauces inspired by her family's cooking traditions, combining familiar Asian flavors with the convenience modern families need. Fresh Zen Foods was established in 2016, turning those ideas into a business built around easy, flavorful everyday cooking. 

The company's mission is to make cooking delicious, wholesome meals easier without sacrificing flavor. Its sauces are designed to help home cooks prepare satisfying meals with less chopping, grating, and measuring.

What makes Fresh Zen Foods different?

Fresh Zen focuses on plant-based, gluten-free sauces made with recognizable ingredients. The company highlights its use of avocado oil, fresh aromatics, and bold seasonings, without preservatives or MSG. Its sauces are also made without added sugar in the brand's current product line, although individual ingredient labels should always be checked for the specific product.

Fresh Zen's products are produced in Utah, and the sauces are packaged in glass jars.

The current collection includes:

• Thai Chili Garlic—a bold, spicy sauce for those who enjoy some heat.

• Garlic Scallion—a savory, aromatic sauce with garlic, ginger, and green onion.

• Korean Chili Crunch—a chili-forward sauce with smoky flavor and a crunchy garlic element.

These sauces can be used as cooking starters, marinades, stir-fry additions, dipping sauces, dressings, or finishing touches. That versatility makes them handy additions to the pantry.

Thai Chili Garlic: Savory, Zesty, and Spicy!

Let's start with Fresh Zen Foods' Thai Chili Garlic Sauce, a product made for anyone who enjoys a little fire in their food!

This sauce combines Thai chilies with garlic, ginger, onion, and other savory ingredients to create a bold flavor with a slow-cooked depth. Rather than bringing heat alone, it combines that spicy kick with savory richness and a hint of tanginess.

Taste and texture

The first thing to expect is a lively chili flavor, followed by the savory taste of garlic and onion. Ginger adds warmth, while lime juice and vinegar contribute a tangy note that helps balance the richness. The sauce has a little sweetness, too, which rounds out the spicy and savory flavors.

The heat is an important part of this sauce. Fresh Zen classifies Thai Chili Garlic as its hot sauce, so it is best suited to people who enjoy a noticeable spicy kick. If you're sensitive to heat, start with a small spoonful and mix it into your dish before adding more.

Its texture is a thick, spoonable sauce rather than a thin, watery condiment. The oil and tomato paste help give it body, while the chili flakes and other ingredients contribute texture and visual appeal.

Ingredients

According to the product's ingredient list, Thai Chili Garlic contains:

• Red onion

• Avocado oil

• Gluten-free soy sauce made with water, soy, salt, sugar, and cornstarch

• Tomato paste

• Sugar

• Ginger

• Lime juice concentrate

• Red chili flakes

• Garlic

• Vinegar

• Dried Thai bird's-eye chili pepper

• Sea salt

Allergen note: This sauce contains soybeans. Check the package for the latest ingredient and allergen information, particularly if you're cooking for someone with food allergies.

What pairs well with Thai chili garlic?

This sauce is wonderfully versatile. Here are some tasty ways to use it:

• Chicken: Toss chicken wings in the sauce or brush it over grilled chicken during the final minutes of cooking.

• Seafood: Add a little to shrimp, salmon, or white fish for a spicy, savory finish.

• Noodles: Stir it into ramen, rice noodles, or lo mein for a punch of garlic and chili.

• Rice bowls: Spoon it over rice with chicken, tofu, carrots, cucumbers, and broccoli.

• Roasted vegetables: Toss cauliflower, carrots, or Brussels sprouts with a small amount before roasting.

• Dumplings and egg rolls: Serve it as a dipping sauce.

• Burgers and sandwiches: Mix a little into mayonnaise for a spicy spread.

• Eggs: Add a small spoonful to scrambled eggs or a breakfast rice bowl.

I can also imagine using this sauce in a spicy chicken wrap or adding a touch to homemade meatballs for an Asian-inspired twist. You don't need much to bring a noticeable burst of flavor to your meal!

Garlic Scallion Warm and Savory: A Little Jar of Everyday Goodness

Now let's talk about Fresh Zen Foods' Garlic Scallion Sauce, the milder, savory option that's perfect when you want plenty of flavor without the heat.

Garlic and scallions are a classic combination in many Asian dishes. Fresh Zen builds on that familiar pairing with ginger and a blend of oils and seasonings, creating a sauce that is easy to add to all sorts of meals.

This is the kind of pantry staple that can come to the rescue when dinner needs a little something extra. Plain rice? Add a spoonful. Steamed vegetables? Give them a flavor boost. Chicken or fish? Use it as a marinade or finishing sauce.

Taste and texture

Garlic scallion has a savory, aromatic taste with fresh green-onion flavor at the forefront. Garlic brings a deeper, more robust note, while ginger contributes a gentle warmth and brightness. A touch of vinegar adds acidity, and sesame oil contributes a distinctive, nutty aroma.

Unlike the Thai chili garlic sauce, this variety is not spicy. It is a good choice for people who prefer savory flavors over chili heat.

The sauce has a rich, oily, spoonable consistency with visible green scallion pieces. Its texture helps it cling to noodles, vegetables, and proteins, distributing flavor throughout a dish. Stir it before use if the oil has separated naturally in the jar.

Ingredients

Fresh Zen's published ingredient list for Garlic Scallion includes:

• Avocado oil

• Green onion

• Ginger

• Sea salt

• Vinegar

• Garlic

• Granulated garlic

• Sesame oil

• Citric acid

• White pepper

Allergen note: This product contains sesame. Its manufacturing facility also handles several other allergens, so consult the jar if you have dietary restrictions or food allergies.

One thing worth highlighting is the combination of fresh green onion, ginger, and two forms of garlic. That combination helps give this sauce its layered flavor without needing to chop several aromatics every time you cook.

What pairs great with garlic scallion?

This sauce may be the easier one to reach for when you're cooking for the whole family because it brings savory flavor without adding chili heat.

Here are some ideas for putting it to work:

• Chicken: Brush it over chicken breasts or thighs before baking, or toss it with cooked shredded chicken.

• Shrimp: Sauté shrimp with a spoonful of sauce and serve over rice.

• Fish: Add it to baked cod, tilapia, or salmon for a fragrant, savory finish.

• Steak: Spoon it over sliced steak or use it as part of a marinade.

• Tofu: Toss tofu cubes in the sauce before baking or pan-frying.

• Vegetables: Mix it with broccoli, green beans, mushrooms, zucchini, or asparagus.

• Noodles: Toss it with cooked noodles for a quick lunch or side dish.

• Rice: Stir it into warm rice or use it to season a fried-rice dish.

• Eggs: Add it to scrambled eggs, omelets, or a breakfast sandwich.

• Potatoes: Toss roasted potatoes with a little sauce after cooking.

• Salads: Whisk it with a splash of vinegar and a squeeze of lemon for a savory dressing.

You can even experiment with it in mashed potatoes, homemade meatballs, or a savory grilled cheese sandwich. Its garlic-and-onion flavor makes it a fun way to give familiar comfort foods a little twist.

My Kitchen Inspiration: Garlic Scallion Chicken and Vegetable Rice Bowls

Now for the recipe! For this Momz Daily Scoops kitchen creation, we're using Fresh Zen Foods' Garlic Scallion Sauce to make an easy chicken and vegetable rice bowl. It's savory, colorful, and perfect for a weeknight when you want a satisfying dinner without a long list of seasonings.

Garlic Scallion Chicken and Vegetable Rice Bowls

Prep time: 15 minutes
Cook time: 20–25 minutes
Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces

• 3 tablespoons Fresh Zen Foods Garlic Scallion Sauce, plus extra for serving

• 2 cups cooked rice

• 1 cup broccoli florets

• 1 red bell pepper, sliced

• 1 cup sliced mushrooms

• 1 medium carrot, thinly sliced

• 1 tablespoon cooking oil, if needed

• 1 teaspoon soy sauce or gluten-free tamari, optional

• 1 teaspoon sesame seeds, optional

• Sliced green onions for garnish, optional

Directions

1. Prepare the chicken. Place the chicken pieces in a bowl and toss with 2 tablespoons of garlic scallion sauce until evenly coated. Let it sit for about 10 minutes while you prepare the vegetables.

2. Cook the chicken. Heat a large skillet over medium heat. Add a little cooking oil if needed, then add the chicken. Cook, stirring occasionally, until golden and cooked through to an internal temperature of 165°F.

3. Add the vegetables. Add the broccoli, bell pepper, mushrooms, and carrots to the skillet. Cook for approximately 5–7 minutes, stirring occasionally, until the vegetables are tender but still have a little bite. Add a splash of water if the pan becomes too dry.

4. Bring in the flavor. Stir in the remaining tablespoon of Garlic Scallion Sauce. If you'd like a little extra savory flavor, add the optional soy sauce or tamari.

5. Build your bowls. Divide the cooked rice among four bowls. Top each serving with the chicken and vegetables.

6. Finish and serve. Drizzle a little extra Garlic Scallion Sauce over each bowl. Sprinkle with sesame seeds and sliced green onions if desired.

Momz Daily Scoops kitchen tip

Want to change things up? Swap the chicken for shrimp, thinly sliced beef, or tofu. You can also use cauliflower rice instead of regular rice or add snap peas for extra crunch.

For a little heat, serve Thai Chili Garlic Sauce on the side so everyone can customize their own bowl!

Final Thoughts from Momz Daily Scoops

Fresh Zen Foods is a wonderful example of how family traditions can inspire convenient, modern cooking. Ruby Chan took inspiration from her upbringing in New York City's Chinatown and her family's restaurant cooking and turned it into sauces designed to make everyday meals easier and more flavorful.

The Thai Chili Garlic Sauce is the pick for anyone who enjoys bold, spicy, savory flavors. It can liven up chicken, seafood, noodles, dumplings, and roasted vegetables.

The Garlic Scallion Sauce is the milder, savory alternative, with garlic, green onion, and ginger working together to enhance everything from rice and eggs to chicken and vegetables.

What I especially appreciate about the idea behind these sauces is their versatility. You don't have to be an experienced cook or spend hours preparing a meal to enjoy something flavorful. Sometimes, all it takes is a spoonful of the right sauce to turn a simple dinner into something you'll want to make again.

If you're looking for a new way to add Asian-inspired flavors to your kitchen, Fresh Zen Foods is a brand worth exploring. I'd love to hear what you would try first: the spicy Thai Chili Garlic or the savory Garlic Scallion!

Until next time, happy cooking, and remember to keep adding a little flavor and a lot of love to your kitchen!

— Momz Daily Scoops

https://freshzenfoods.com

Classic Cocktail Franks (Pigs in a Blanket)

 

 Classic Cocktail Franks (Pigs in a Blanket) are the ultimate crowd-pleasing hot dog appetizer—juicy mini cocktail franks wrapped in buttery, flaky crescent roll dough and baked until golden brown.

Prep time: 10 mins | Cook time: 15 mins | Yield: 32 appetizers

Ingredients

• Hot Dogs: 1 package (12 to 14 oz) mini cocktail franks (such as Lil' Smokies or mini hot dogs)
• Dough: 1 can (8 oz) refrigerated crescent roll dough
• Topping: 2 tbsp unsalted butter (melted), 1 tbsp Everything Bagel seasoning (or sesame seeds/poppy seeds)
• For Serving: Honey mustard, yellow mustard, or warm cheese dip

1.Prep the dough and franks: Prevents dough from becoming soggy during baking.

Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. Unroll the crescent dough onto a cutting board and press the perforations together to form 4 long rectangles. Cut each rectangle lengthwise into 8 narrow strips (giving you 32 strips total). Pat the mini cocktail franks dry with paper towels.

2.Wrap the franks: Keep dough snug around the frank so it doesn't unroll.

Place one cocktail frank at the wide end of a dough strip and roll it up tightly toward the point. Place the wrapped frank seam-side down on the prepared baking sheet, leaving about 1 inch of space between each piece.

3.Brush and season: Butter helps the seeds stick and promotes a golden brown crust.

Brush the tops of the dough lightly with melted butter, then sprinkle generously with Everything Bagel seasoning.

4.Bake and serve: Serve warm while the pastry is at peak crispness.

Bake for 12 to 15 minutes, or until the pastry is puffed and deep golden brown. Cool for 5 minutes on the pan, then serve warm alongside honey mustard, yellow mustard, or warm cheese sauce for dipping.

 

classic Italian trick for tender, melt-in-your-mouth meatballs

 

 The single most effective classic Italian trick for tender, melt-in-your-mouth meatballs is making a panade—a simple paste of fresh breadcrumbs soaked in warm milk.

Instead of dry, dense breadcrumbs that soak up the meat's juices and turn bouncy, a milk-soaked panade creates a gel-like moisture barrier inside the mixture. This keeps the meat soft and juicy, even after browning and simmering.

Prep time: 20 mins | Cook time: 30 mins | Yield: 16 to 20 meatballs

Ingredients

• The Secret (Panade): 1 cup fresh white breadcrumbs (crusts removed, torn into tiny pieces), ⅓ cup warm whole milk
• Meat Mix: 1 lb. ground beef (80/20 fat ratio), ½ lb. ground pork
• Aromatics & Seasoning: 2 cloves garlic (finely minced), ½ cup freshly grated Parmesan cheese, ¼ cup fresh flat-leaf parsley (finely chopped), 1 large egg (beaten), 1 tsp kosher salt, ½ tsp freshly cracked black pepper, ¼ tsp red pepper flakes (optional)
• Cooking & Serving: 3 tbsp olive oil (for searing), 4 cups marinara or Sunday gravy

1.Make the milk-and-bread panade: This creates gel-like paste that seals in moisture.

In a small bowl, combine the torn fresh breadcrumbs and warm milk. Use a fork to mash them together until the bread completely absorbs the liquid, forming a smooth paste. Let it sit for 5 minutes.

2.Combine ingredients gently: Gentle mixing prevents dense, tough meatballs.

In a large mixing bowl, combine the ground beef, ground pork, prepared bread panade, minced garlic, grated Parmesan, parsley, beaten egg, salt, black pepper, and optional red pepper flakes. Use clean hands to fold the ingredients together just until combined—do not overwork or pack the meat tightly.

3.Form the meatballs: Wetting hands with water keeps the mix from sticking.

Lightly moisten your hands with water. Portion the mixture into golf ball-sized rounds (about 1½ to 2 inches in diameter). Roll gently between your palms into uniform spheres without pressing too firmly.

4.Sear for crust: Searing locks in deep savory flavor via caramelization.

Heat the olive oil in a large heavy skillet or Dutch oven over medium-high heat. Working in batches to avoid crowding, add the meatballs and cook for 2 to 3 minutes per side until a deep golden brown crust forms on all sides (they do not need to be cooked through yet). Transfer to a plate.

5.Simmer in sauce: Slow simmering finishes cooking while infusing the sauce.

Pour off excess grease from the pan, then pour in your marinara sauce. Bring to a gentle simmer, gently slide the seared meatballs into the sauce, and cover with a lid. Simmer on low heat for 20 to 25 minutes until the meatballs are cooked through and tender. Serve hot over pasta or with crusty bread.

 

Montana Pork Chop John Sandwich

 

 Montana Pork Chop John Sandwich is an iconic Big Sky State specialty—a tenderized pork chop pounded thin, seasoned, lightly breaded, and fried until golden, then served on a toasted hamburger bun with classic hamburger fixings.

Prep time: 15 mins | Cook time: 10 mins | Servings: 4

Ingredients

• Pork: 4 boneless pork loin chops (about 5–6 oz each)
• Liquid Dredge: ½ cup whole milk, 1 large egg
• Dry Coating: 1 cup all-purpose flour, ⅓ cup yellow cornmeal, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp kosher salt, ½ tsp black pepper, ¼ tsp cayenne pepper
• Frying: Vegetable oil or lard for frying
• For Assembly: 4 soft hamburger buns (toasted), yellow mustard, dill pickle slices, sliced white onion, shredded iceberg lettuce

1.Pound the pork chops:Pounding the pork thin guarantees quick, even cooking and maximum tenderizing.

Place each pork chop between two sheets of plastic wrap. Using a meat mallet, pound the chops evenly until they are about ¼-inch thick.

2.Prepare dredging stations: Setting up an organized dredge station keeps coating even.

In one shallow bowl, whisk together the milk and egg. In a second shallow bowl, combine the flour, yellow cornmeal, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper.

3.Bread the pork chops: Press the dry mix into the meat so the crust stays intact.

Dip each tenderized pork chop into the milk and egg mixture, allowing any excess to drip off. Press the chop firmly into the seasoned flour and cornmeal mixture until completely coated on both sides. Transfer to a plate.

4.Fry until golden: A hot pan creates a crispy, non-greasy crust quickly.

Add about ½ inch of oil or lard to a heavy cast iron skillet and heat over medium-high heat (360°F / 182°C). Fry the breaded pork chops for 3 to 4 minutes per side until deep golden brown and the internal temperature reaches 145°F (63°C). Drain on a wire rack or paper towels.

5.Assemble and serve: Classic toppings balance the rich fried pork.

Spread yellow mustard on the toasted bottom buns. Place a hot fried pork chop on each, then top with dill pickle slices, sliced white onion, and shredded lettuce. Cover with the top bun and serve hot.

 

Traditional Rhode Island-style Johnny Cakes

  

Traditional Rhode Island-style Johnny Cakes are crisp on the outside, tender inside, and rely on white cornmeal to showcase a rich, nutty corn flavor.

Prep time: 5 mins | Cook time: 15 mins | Servings: 4 (makes about 8 cakes)

Ingredients

• Dry Ingredients: 1 cup fine-ground white cornmeal (Rhode Island white cornmeal preferred), 1 tsp granulated sugar, ½ tsp kosher salt
• Liquid: 1 cup boiling water, 2 to 3 tbsp whole milk (to reach batter consistency)
• Cooking Fat: 2 tbsp unsalted butter or bacon drippings (for frying)
• For Serving: Pure maple syrup, extra butter, or honey

1.Scald the cornmeal: Scalding cooks the cornmeal slightly and softens the grain.

In a heatproof medium bowl, whisk together the white cornmeal, sugar, and salt. Pour 1 cup of boiling water directly over the cornmeal mixture, stirring continuously until smooth. Let the mixture sit for 5 minutes to absorb the liquid.

2.Adjust batter consistency: Batter should be scoopable, like thick mashed potatoes.

Stir 2 tablespoons of whole milk into the scalded cornmeal mixture. The batter should be thick yet drop easily from a spoon. If it feels too stiff, add the remaining tablespoon of milk.

3.Heat the skillet: A well-greased, hot skillet ensures a golden, crispy crust.

Melt 1 tablespoon of butter (or bacon grease) in a heavy cast iron skillet or griddle over medium heat until sizzling.

4.Fry the cakes: Avoid crowding the pan so they crisp properly.

Spoon 2-tablespoon portions of batter onto the hot skillet, flattening them slightly with the back of the spoon into ¼-inch-thick discs. Fry for 5 to 6 minutes on the first side until the edges turn golden brown and crisp.

5.Flip and finish: Serve immediately while piping hot.

Add the remaining butter to the skillet, flip the cakes over, and fry for another 4 to 5 minutes until browned on the bottom. Transfer to a warm plate and serve hot topped with butter and warm maple syrup.

 

fried catfish with a cool, creamy homemade coleslaw.

 

 This classic Southern-style meal pairs crispy, cornmeal-crusted fried catfish with a cool, creamy homemade coleslaw.

Prep time: 20 mins | Chill time (slaw): 30 mins | Cook time: 15 mins | Servings: 4

Ingredients

Creamy Coleslaw

• Vegetables: 4 cups green cabbage (finely shredded), 1 cup red cabbage (finely shredded), 1 medium carrot (grated)
• Dressing: ½ cup mayonnaise, 1 tbsp yellow mustard or Dijon, 1½ tbsp apple cider vinegar, 1 tbsp granulated sugar, ½ tsp celery seed, ½ tsp kosher salt, ¼ tsp black pepper

Fried Catfish

• Fish: 4 catfish fillets (about 1.5 to 2 lbs.)
• Liquid Dredge: ½ cup buttermilk (or whole milk with 1 tsp lemon juice), 1 large egg, 1 tsp hot sauce
• Dry Seasoned Coating: 1 cup yellow cornmeal, ½ cup all-purpose flour, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp sweet paprika, ½ tsp cayenne pepper (optional, for heat), 1 tsp kosher salt, ½ tsp black pepper
• Frying: Vegetable oil or peanut oil for frying
• Serving: Lemon wedges, hot sauce, or tartar sauce

1.Make the coleslaw: Chilling allows the flavors to meld and softens the cabbage slightly.

In a large bowl, whisk together the mayonnaise, mustard, apple cider vinegar, sugar, celery seed, salt, and black pepper until smooth. Add the shredded green cabbage, red cabbage, and grated carrot. Toss until well coated. Cover and refrigerate for at least 30 minutes before serving.

2.Prepare dredging stations: Separate wet and dry stations for smooth coating.

In a shallow bowl, whisk together the buttermilk, egg, and hot sauce. In a second shallow dish, combine the cornmeal, all-purpose flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.

3.Heat the oil: Maintaining oil temperature produces a crispy, non-greasy crust.

Fill a heavy skillet or cast-iron pan with about 1 inch of oil. Heat over medium-high heat until the oil reaches 350°F (175°C).

4.Dredge and coat the fillets: Press the coating gently so it adheres firmly to the fish.

Pat the catfish fillets dry with paper towels. Dip each fillet into the wet buttermilk mixture, letting any excess drip off, then press firmly into the cornmeal mixture until fully and evenly coated on both sides.

5.Fry to golden perfection: Drain on a wire rack to keep the bottom crust crisp.

Carefully lay 2 fillets into the hot oil (do not overcrowd the pan). Fry for 4–5 minutes per side, turning once, until deep golden brown and the fish flakes easily with a fork. Transfer to a wire rack or paper towel-lined plate. Repeat with remaining fillets.

6.Serve hot: Contrast hot crispy fish with cold crunchy slaw.

Plate the hot fried catfish alongside a generous scoop of the chilled coleslaw. Serve with fresh lemon wedges, tartar sauce, or extra hot sauce on the side.

 

Ann Clark Product Review

 

Baking Fun with Ann Clark: Cookie Cutters, Gingerbread & Creative Decorating

There is something special about baking cookies with family and friends. You start with a little flour and a little creativity, and before you know it, the kitchen is filled with delicious smells, colorful icing, and lots of memories.

That is one of the things I love about Ann Clark. This company isn't simply about cookie cutters. Ann Clark has created an entire collection of baking and decorating products that can help make baking easier, more creative, and—most importantly—fun!

From beautifully designed cookie cutters and premium baking mixes to food coloring gels, royal icing, sprinkles, parchment, piping bags, and other baking supplies, Ann Clark has something for both the beginning baker and the experienced cookie decorator. Their products are made in the USA in Rutland, Vermont, using food-safe materials.

The Story Behind Ann Clark

The Ann Clark story began with Ann and her husband, John Clark, in Vermont. Ann had an artistic background and loved painting and creating. In 1989, she and John started Ann Clark Cookie Cutters. What began as a family business grew into a major American cookie-cutter manufacturer.

Today, their son Ben Clark continues to operate the family business. The company has expanded well beyond its original cookie cutters and now offers food coloring, baking mixes, royal icing, decorating supplies, and other baking essentials.

Ann Clark currently offers hundreds of cookie cutter shapes and a wide assortment of baking products. Their wholesale operation lists more than 800 cookie cutter shapes, so there really is a cutter for just about every holiday, celebration, hobby, and special occasion you can imagine.

So Many Products to Explore!

One thing that immediately stands out about Ann Clark is how many different ways you can use their products.

Their collection includes:

• Cookie cutters

• Premium cookie mixes

• Gingerbread mix

• Cake and baking mixes

• Royal icing

• Food coloring gels

• Sprinkles and decorating ingredients

• Piping bags

• Parchment and baking supplies

• Cookie decorating tools

• Baking and decorating tutorials

• Recipes

I especially love that they don't just sell the products—they also provide recipes, tutorials, and decorating ideas to help bakers get started. Their website has tutorials organized by holidays, themes, shapes, and occasions, including Halloween, Christmas, birthdays, weddings, baby showers, sports, and more.

Ann Clark Royal Icing Mix

Let's talk about one of my favorite parts of cookie decorating: royal icing!

Ann Clark's Instant Royal Icing Mix makes decorating cookies much less intimidating. The white royal icing comes in a 4.3-ounce pouch, and one pouch makes approximately 2 cups of icing, enough to decorate about 36–48 cookies depending on how generously you decorate them.

What makes this icing especially interesting is that it uses aquafaba, or concentrated chickpea broth, rather than traditional egg whites. Ann Clark says the product is non-GMO, nut-free, gluten-free, and vegan, and it is made in the USA.

And there are so many things you can do with royal icing!

Ways to Use Royal Icing

Royal icing can be used to:

• Outline cookies

• Fill or "flood" cookies

• Create detailed designs

• Write names and messages

• Make borders

• Create flowers and other decorations

• Add faces to gingerbread people

• Make Halloween designs

• Decorate Christmas cookies

• Attach sprinkles and edible decorations

• Create marbled designs

• Decorate cupcakes and other baked treats

Ann Clark explains that different icing consistencies are useful for different decorating jobs. Thicker icing works well for details and decorative piping, while thinner flood icing can fill larger areas of the cookie.

And here is a little decorating tip I always like to remember: make sure your cookies are completely cool before decorating! Warm cookies can cause your icing to run.

Ann Clark Food Coloring Gel

Now let's add some color!

Ann Clark's professional-grade food coloring gels are highly concentrated, making them especially useful when you want bright, beautiful colors without adding a lot of liquid to your icing or batter.

The company developed its own food coloring because it couldn't find a product it felt comfortable putting its name on. Today, Ann Clark offers individual colors as well as sets.

The gels can be used on:

• Royal icing

• Buttercream frosting

• Cakes

• Cupcakes

• Cookies

• Fondant

• Other baked and decorated treats

For example, Ann Clark's Pumpkin Orange gel is designed to provide a vibrant orange color for icing, frosting, cakes, cupcakes, cookies, fondant, and other baking projects.

For Halloween cookies, I would reach for:

Pumpkin Orange for pumpkins
Super Black for bats
Bright White for ghosts
Leaf green for pumpkin stems

And at Christmas, you can turn your royal icing into beautiful reds, greens, whites, blues, and other holiday colors.

A little creativity can turn one batch of white royal icing into an entire rainbow of decorations.

Ann Clark Premium Gingerbread Cookie Mix

Now we get to the star of today's baking project!

The Ann Clark Premium Gingerbread Cookie Mix is made with a combination of molasses, ginger, cinnamon, and cloves. The finished cookies are designed to have crisp edges and a tender, slightly chewy center while holding their shape when baked.

The mix is convenient because you only need to add water, butter, and an egg to make the dough.

And don't think this mix is only for gingerbread cookies!

What Else Can You Make With Gingerbread Mix?

There are lots of possibilities.

Gingerbread Houses

Ann Clark's own gingerbread recipe notes that gingerbread dough can be used to make gingerbread houses.

Imagine making your own little gingerbread village with the kids!

Gingerbread Bars

Press the dough into a baking pan, bake it, and cut it into squares. Top with royal icing or a simple cream cheese frosting.

Gingerbread Crust

You can use baked and crushed gingerbread cookies as a crust for cheesecake or other creamy desserts.

Gingerbread Sandwich Cookies

Bake two smaller gingerbread shapes and sandwich them together with vanilla frosting, cream cheese frosting, or chocolate ganache.

Gingerbread Trifles

Break baked gingerbread into pieces and layer it with whipped cream, pudding, and caramel or apples.

Gingerbread Dessert Cups

Bake the dough into small molds or shapes and fill them with pudding, mousse, whipped cream, or ice cream.

Gingerbread Ice Cream Topping

Crumble baked gingerbread over vanilla ice cream with caramel sauce for a wonderful fall or Christmas dessert.

So yes, the mix can certainly make cookies—but your imagination doesn't have to stop there!

Ann Clark Cookie Cutters

This is where the fun really begins.

Ann Clark has an incredible variety of cookie cutter shapes. Their cutters are designed with precision edges for clean cuts, and the company offers shapes for holidays, seasons, animals, sports, hobbies, food, celebrations, and much more.

Halloween Cookie Cutters

For Halloween, some of my favorites are

Bat

The Halloween Bat Cookie Cutter is perfect for making spooky little bats. Decorate them in black royal icing, or get creative with purple, orange, or even glittery designs.

Ghost

The Ghost Cookie Cutter makes adorable—not-too-scary—Halloween treats. White royal icing with black eyes and a little mouth is all you need.

Interestingly, Ann Clark also offers a cute ghost shape that can double as a tulip when turned upside down. How fun is that?

Pumpkin

The Jack-o-Lantern/Pumpkin Cookie Cutter is another Halloween favorite. Use orange icing for the pumpkin, green for the stem, and black icing to create a traditional jack-o-lantern face.

You could also leave the pumpkin plain and decorate it with simple orange-and-white icing for a fall cookie rather than a Halloween cookie.

Gingerbread Man

And then there is the classic Gingerbread Man cookie cutter.

This is one shape that can be used for so much more than traditional gingerbread men.

Decorate him with:

• Red and green icing for Christmas

• Blue and white for a winter theme

• Sprinkles for buttons

• Chocolate candies

• Royal icing clothing

• Different colored sweaters

• Santa designs

Ann Clark even has a tutorial showing how to turn the gingerbread man cutter into a Santa cookie using royal icing and food coloring.

That's one of the things I love about cookie cutters—they can be used as a starting point for your imagination.

Momz Daily Scoops Gingerbread Cookies

Now let's put these Ann Clark products together!

We're going to make delicious gingerbread cookies using Ann Clark Premium Gingerbread Cookie Mix, then decorate them with Ann Clark Instant Royal Icing Mix and food coloring gel.

Ingredients

For the Cookies

• 1 package of Ann Clark Premium Gingerbread Cookie Mix

• Butter, according to package directions

• 1 egg, according to package directions

• Water, according to package directions

• Ann Clark Gingerbread Man Cookie Cutter

• Ann Clark Bat Cookie Cutter

• Ann Clark Ghost Cookie Cutter

• Ann Clark Pumpkin Cookie Cutter

For the Royal Icing

• 1 package of Ann Clark Instant Royal Icing Mix

• Water, as directed on package

• Ann Clark Food Coloring Gels

For Halloween, I would make:

• White

• Pumpkin orange

• Black

• Green

Directions

Step 1: Make the Dough

Prepare the Ann Clark Gingerbread Cookie Mix according to the package directions by adding the required butter, egg, and water.

Mix until you have a smooth gingerbread dough.

Step 2: Chill

Wrap the dough and chill it according to the package directions. Chilling helps make the dough easier to roll and cut.

Step 3: Roll the Dough

Lightly flour your work surface and roll the dough to approximately ¼-inch thickness.

Step 4: Cut Your Shapes

Now comes the fun part!

Use the Ann Clark cookie cutters to cut out your shapes.

Make gingerbread men, bats, ghosts, and pumpkins.

Place them on a parchment-lined baking sheet.

Step 5: Bake

Bake according to the directions on the gingerbread mix package until the cookies are set and beginning to brown around the edges.

Allow them to cool completely before decorating.

Step 6: Make the Royal Icing

Prepare the Ann Clark Instant Royal Icing Mix according to the package directions.

Divide the icing into small bowls.

Add Ann Clark Food Coloring Gel to create your desired colors.

For Halloween, I would make orange, black, green, and leave some icing white.

Step 7: Decorate

Use piping bags to decorate your cookies.

For the gingerbread men, pipe white icing around the arms and legs, add eyes and a smile, and use red and green icing for buttons and clothing.

For the ghosts, cover them with white icing and add black eyes and a mouth.

For the pumpkins, use orange icing for the pumpkin, green for the stem, and black for the jack-o-lantern face.

For the bats, outline and fill them with black icing, then add little white eyes.

Allow the icing to completely set before storing or serving.

My Momz Daily Scoops Decorating Tip

Don't worry about making every cookie perfect!

That's the beauty of decorating cookies. One pumpkin might have a huge smile, another might have a silly face, and your gingerbread men might all have completely different outfits.

Ann Clark's own decorating tutorials emphasize experimenting with icing consistencies and designs, and that's exactly what makes this kind of baking so much fun.

Final Thoughts

I really love what Ann Clark brings to the kitchen because their products encourage you to be creative.

You can start with a simple package of gingerbread mix, choose a few fun cookie cutters, whip up some royal icing, add a little food coloring, and suddenly you have an afternoon of edible art.

And the possibilities don't stop with gingerbread men.

Think Halloween bats and ghosts, Thanksgiving turkeys, Christmas trees, snowflakes, Valentine's Day hearts, birthday shapes, animals, sports, flowers, and so many more.

Whether you're an experienced cookie decorator or someone who simply wants to have some fun in the kitchen with family, Ann Clark gives you the tools to make baking a little more creative and a whole lot more fun.

For me, that's what baking is really about—not just the finished cookie, but the smiles, laughter, creativity, and memories that happen along the way.

And with Ann Clark, you can cut it, bake it, decorate it, and make it your own!

https://www.annclark.com

Baked Ziti with Fresh Blistered Cherry Tomatoes and Mozzarella

  This Baked Ziti with Fresh Blistered Cherry Tomatoes and Mozzarella relies on fresh cherry tomatoes cooked down into a juicy, sweet sauce with garlic and fresh basil, then baked until the cheese is melted and golden.

Prep time: 15 mins | Cook time: 25 mins | Servings: 4–6

Ingredients

• Pasta: 1 lb. ziti pasta
• Tomatoes: 2 pints (about 4 cups) fresh cherry or grape tomatoes, left whole
• Aromatics & Herbs: 5 cloves garlic (thinly sliced), ½ cup fresh basil leaves (chiffonade or torn), ¼ tsp red pepper flakes (optional)
• Oil & Seasoning: ⅓ cup extra virgin olive oil, 1 tsp kosher salt, ½ tsp freshly cracked black pepper
• Cheese: 8 oz fresh mozzarella (cubed or torn), ½ cup freshly grated Parmesan cheese

1.Boil the ziti: Under-cooking slightly prevents soggy pasta after baking.

Bring a large pot of salt water to boil. Add the ziti and cook until 2 minutes shy of al dente (about 8–9 minutes). Reserve ½ cup of pasta water, then drain the ziti and set aside. Preheat your oven to 400°F (200°C).

2.Blister the cherry tomatoes: High heat bursts the tomatoes to release their natural juices.

In a large, oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Add the whole cherry tomatoes and cook undisturbed for 3–4 minutes until the skins begin to blister and pop.

3.Add garlic and simmer: Slightly crushing the tomatoes creates a rustic sauce base.

Add the sliced garlic and red pepper flakes to the pan. Reduce heat to medium and cook for 2 minutes, using a wooden spoon to gently press down on the tomatoes so they release their juices and combine with the oil and garlic. Season with salt and pepper.

4.Combine pasta, sauce, and herbs: Pasta water helps the sauce cling to the ziti.

Remove the skillet from heat. Stir in the cooked ziti, half of the fresh basil, and a splash of reserved pasta water as needed to coat the pasta evenly in the fresh tomato sauce.

5.Top with cheese and bake: Bake until bubbly and lightly browned on top.

Scatter the cubed fresh mozzarella and grated Parmesan over the top. Transfer the skillet to the oven and bake for 10–12 minutes, or until the cheese is fully melted and bubbling. Finish under the broiler for 1–2 minutes for golden browned spots. Garnish with the remaining fresh basil and serve hot.