I just got back from a walk, and the leaves are absolutely stunning. Fall is here, at last. And, with the turning of the season comes a new lineup of irresistible fall ice cream flavors to celebrate its best ingredients. From caramel apples to pumpkin spice, peppermint, and cinnamon, these recipes bring a fresh scoop of autumn right to you.

Fall Ice Cream flavors

These are hands-down the best fall ice cream flavors. We’re talking about sweet maple syrup, nutty pecans and walnuts, apple crisps, and all the other things I can’t get enough of, at this time of year. These fall flavored ice cream recipes deliver.

Maple Nut Ice Cream

This rich, homemade maple ice cream requires just four ingredients! Pure maple syrup gives this ice cream a smooth natural flavor with hints of caramel and vanilla.

Apple Crisp Ice Cream

Luscious vanilla ice cream is loaded until it’s positively bursting with bits of cinnamon and baked apples in this apple crisp ice cream with a crunchy streusel topping. Sounds pretty amazing, doesn’t it? 

This easy creamed corn recipe takes simple corn and turns it into a sweet, creamy, and irresistible side dish. Perfect alongside roast chicken, prime rib, or your favorite weeknight meals, it’s packed with flavor and ready in minutes.

With butter, cream, and just the right seasoning, this creamed corn recipe is a classic that your whole family will love.

If you think creamed corn is just okay, wait until you try my version. It’s buttery and full of flavor, almost like a corn chowder turned into a side dish. I thought it might be just “pretty good,” but it’s actually amazing.

One of my favorite things about this season is taking a moment to reflect on the birth, life, and resurrection of Christ. As a member of the Church of Jesus Christ of Latter-day Saints, I believe He came to Earth with a real purpose, lived perfectly, and made the ultimate sacrifice because of His love for each of us. This knowledge makes everyday moments, and even something as simple as sharing a meal, feel meaningful and full of joy.

Ingredients For Creamed Corn

Creamed corn is simple, comforting, and full of flavor, and it starts with a few key ingredients that make all the difference. Here’s what you’ll need to create this amazing side dish:

• Butter: For cooking and adding richness.
• Flour: Thickens the cream sauce for a silky texture.
• Cream Cheese: Adds extra creaminess.
• Heavy Cream: Makes the corn luscious and smooth.
• Sugar: Balances the natural sweetness of the corn.
• Salt: Season to taste.
• Parmesan Cheese: Optional, for a savory kick.
• Frozen Corn: The star of the dish! You could also use fresh corn, but I would advise against canned corn.
• Black Pepper: To taste.
• Bacon: Cooked and crumbled, for a salty, crunchy topping.

With these simple ingredients, you’re just a few steps away from dreamy corn that will steal the show at any meal. It’s easy and always a crowd-pleaser.

Variations

You can easily switch things up with this recipe. Try using whole milk instead of heavy cream in the milk mixture for a lighter version, though the sauce will be a bit thinner. For a little heat, add diced jalapenos or a pinch of cayenne pepper to give the creamed corn a spicy kick.

How to Make This Creamed Corn Recipe 

Making this creamed corn recipe is seriously satisfying. Follow these simple steps to get flavorful corn every time:

1. Melt: On the stove, add butter to a saucepan over medium-high heat until the butter melts.
2. Whisk: Add the flour and whisk for 20 seconds to create a roux. While whisking, add the cream cheese and stir until it clumps together.
3. Add Cream: Pour i

You know that moment when you’re halfway through winter and your body just starts begging for something fresh, bright, and alive? Yeah, that’s where this Winter Salad with cabbage and Brussels sprouts comes in.

Winter Salad

I fell for Ina Garten’s winter slaw years ago (because of course I did. She makes slaw an event!), but I’ve since tweaked it into something that fits me a little better: this salad is punchy, colorful, crisp, and just chaotic enough to feel alive while surrounded by snow.

I can’t stop making this.

What makes this winter salad so brilliant, is that it doesn’t pretend to be summer. It’s a celebration of what’s actually in season, cabbage, Brussels sprouts, and cranberries. The texture? Deliriously crunchy. The flavor? Sharp but balanced.

I figured I’d like this salad, but it turns out that I really, really LOVE this salad. I made it, tasted it, and proceeded to eat it for lunch alongside my infamous grilled cheese sandwich for the next 3 days. It’s so dang tasty.

What I love most about this recipe is that it lasts. You can make a giant bowl of it on Sunday and still be crunching happily on Wednesday. It actually gets better in the fridge because the flavors continue to develop.

It’s the salad equivalent of a long-term relationship. Yeah, it was great at the start. But, when you get to the point that you’re finishing each other’s sentences? That’s the drea

I’m a self-proclaimed pie fanatic and this easy, All Butter Pie Crust is my absolute favorite pie crust recipe! It’s super flaky, easy to make, and comes together quickly!

I’m here to teach you how to make a homemade pie crust that will be so easy, so delicious, and so flaky without any stress! Making a pie crust from scratch is one of the most intimidating recipes that a home baker will encounter. Yeast bread is almost equal, and I cannot only teach you how to make both, but I can make you an expert!

Your pie crust texture is 100% dependent on the fat that you choose to use. I’ve experimented with it all, and I’ve got a suggestion for you.

If you’re a beginner and you’ve already struggled with making a homemade pie crust recipe, let’s take a step back and make my mom’s fail-proof pie crust recipe. It is so easy and the addition of egg and vinegar along with using cold shortening makes for a really easy pie crust recipe.

However, if you’re really looking for the best pie crust recipe that’s not difficult and really brings flavor and texture, well that’s an all butter pie crust.

Ingredients in an All Butter Pie Crust

Making a flaky pie crust is one of the most basic recipes with perfectly basic ingredients:

• Flour: Forms the structure of the crust — it provides the gluten network that holds everything together while still allowing for a tender, flaky texture.
• Salt: Enhances flavor and balances the richness of the butter.
• Butter: The star of the crust! Cold butter creates steam pockets as it melts during baking, giving you that tender, flaky texture and rich buttery flavor.
• Ice Water: Brings the dough together without activating too much gluten. The cold temperature keeps the butter from melting before baking, which helps maintain flakiness.
• Sugar: I’ve found it does not sweeten the crust but does create a flakier, more golden crust.

**Keep reading to find out why I made this an all butter pie crust recipe! 

How to Pick the Best Source of Fat for Your Pie Crust

There are a few different fats that you can use for a pie crust. I’ve used lard a few times, but honestly I don’t find it to be worth it. Here’s a breakdown of each fat and why I’ve settled on butter.

Using Lard in Pie Crust

• Pros: Lard produces an extremely crisp, flaky crust. Its melting point is higher than butter, so it doesn’t soften as quickly while you handle it so you can really bust out a good crust.
• Cons: I don’t like lard because it’s too darn hard to find a good quality lard. And your pie can 100% taste like whatever lard you use. No thanks.

Using Shortening in Pie Crust

I have absolutely nothing against shortening. It’s cheaper to

Mascarpone Ice Cream is velvety and rich like gelato, but has that cheesecake-like tang that makes each bite feel absolutely indulgent. This is not one of those cottage cheese rip offs that you have to convince yourself tastes good. There’s no going back from this kind of dreamy decadence.

Mascarpone Ice Cream

I tried a few different ways to develop this recipe. At first, I thought this would need to be a custard-based ice cream, made with eggs. But, the results of that attempt were actually my least favorite. The texture wasn’t super smooth, and you could totally taste the eggs. The mascarpone was too subtle.

I’m glad that I stuck with it, though. Because it turns out that the simple combination of mascarpone, condensed milk, cream, and milk resulted in a perfectly smooth and creamy, barely tangy ice cream that kept me coming back for more. I was in paradise.

This ice cream is perfect for pairing with fruits. That should come as no surprise. Because fresh fruit and cheese just go together. Always. But, I like to kick it up a notch with grilled peaches, a warm berry sauce, or even a baked apple. Drizzle some salted caramel sauce on top, and you can put a fork in me. I’m done.

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

What is Mascarpone?

Mascarpone is an Italian cream cheese. Not the kind you put on bagels. It’s richer, softer, and less tangy. This is the cheese you find in tiramisu and certain frostings. Think of it as Phil