Showing posts with label fall. Show all posts
Showing posts with label fall. Show all posts
Easy Parmesan Herb Biscuits

Easy Parmesan Herb Biscuits

I am so excited about the recipe I have for you today: Easy Parmesan Herb Biscuits! These biscuits are so delicious - they fill the whole kitchen with the smell of warm bread, and taste amazing warm from the oven. (But they also are amazing cold, I took one for the team and ate all 12 just to be sure.) We love these alongside soup, salad or and for a quick snack on their own!

This year I'm planning to serve these easy homemade biscuits as our Thanksgiving rolls, and I seriously can't wait! They're so soft and flakey, with a hint of flavor from the herbs that takes them to the next level.

I love that this is such an easy biscuit recipe - they're seriously so quick to whip up! If I'm making these for company, I prep them ahead of time, cover them in plastic wrap on the baking sheets, and then just pop them in the oven when I'm 20 minutes away from wanting to serve them. 

Makes 12 biscuits


3 1/2 cups all-purpose flour
1 cup Organic Valley Shredded Parmesan Cheese
1 tablespoon dried herbs (I used herbs de Provence)
1 teaspoon garlic powder
2 tablespoons baking powder
2 teaspoons sea salt
12 tablespoons cold Organic Valley Salted Butter
1 1/2 cups Organic Valley Buttermilk


Line two baking sheets (or one large one, I use this half sheet baking sheet and LOVE it!) with parchment paper. Set aside.

In a large mixing bowl, whisk together the dry ingredients, flour through salt. Rub in the butter with your fingers, until the mixture resembles course crumbs. Add the buttermilk, and stir with a spatula until the dough comes together.

Flour a work surface, and transfer the dough to the floured surface. Using your hands, press the dough out to about 1" thick, sprinkling with additional flour as necessary. Cut out the biscuits using a cup or cutter about 3" in diameter. Place each biscuit on the prepared baking sheets. Once all the biscuits are cut, transfer the baking sheets to the fridge for 30-45 minutes.

Preheat the oven to 350 degrees F. Bake for 20 minutes, rotating the pans halfway through.

Enjoy warm with butter, serve with soup, or a nice salad. I can't wait to make these for Thanksgiving!

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Kirsten Bell
Baked Pumpkin Donuts with Bourbon Glaze

Baked Pumpkin Donuts with Bourbon Glaze

We're well into October and well into pumpkin spice season (aka the best season ever). I hope you're not tired of it yet, because I'm just getting started people! Today I'm sharing a super easy, super delicious fall dessert recipe with you - Baked Pumpkin Donuts with Bourbon Glaze!

Equipment Used In This Post: 

These baked donuts are so quick and easy to whip up, and I love that they're a healthier version of the traditional donuts. And let me just tell you - that Brown Sugar Bourbon glaze is amazing! The perfect compliment to warm pumpkin spices, and a super fun fall dessert. When I'm serving these to kiddos, I make theirs with a vanilla glaze (just 1/2 teaspoon vanilla extract instead of bourbon), and top theirs with fun sprinkles so they're easy to tell apart haha!

These donuts are such a fun Halloween treat, and wouldn't they be an awesome Thanksgiving dessert or brunch idea too?

Donut Ingredients: 

2 cups all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon salt
1 (15 oz) can of pumpkin (not pumpkin filling)
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, melted
3 eggs

Glaze Ingredients: 

1 cups powdered sugar
2 tablespoons Brown Sugar Bourbon


Preheat the oven to 350 degrees F, and grease two donut pans with nonstick spray (I use a coconut oil spray).

In a medium mixing bowl, whisk together the dry ingredients, flour through salt. Set aside. In a large mixing bowl, mix together all the wet ingredients, pumpkin through eggs until well combined. Add the dry ingredients and mix until just combined.

Transfer the batter to a large ziplock bag, and cut about an inch-wide hole in one corner. Pipe the batter into each well of the donut pan, filling each well to about 2/3 full. Bake for 10-12 minutes, or until a toothpick comes out with moist crumbs. Allow to cool before dipping in glaze.

For the glaze: whisk together the powdered sugar and Brown Sugar Bourbon until smooth. Dip each donut into the glaze, and allow to harden before serving.

Some More Fall Recipes: 

Thank you to Heritage Distilling for sponsoring this post. As always, all opinions are my own. 
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Kirsten Bell
Simple & Elegant Thanksgiving Tablescape

Simple & Elegant Thanksgiving Tablescape

Thanksgiving is one of my favorite meals of the year! I love the food (especially the stuffing!), and the chance to be with family. Growing up, holiday meals were always enjoyed over a beautifully set table, and I always looked forward to it! It doesn't have to be anything elaborate, but taking the time to make the table a little more special made the whole dinner more memorable.

In This Post:

For this table, this year, I opted for a simple, yet elegant table with striking elements such as the gorgeous pewter chargers, complimented by beautiful white plates from Juliska and large eucalyptus arrangement.

Whenever I set a table, I pick one or two pieces to design the whole table around. For this table, it was these gorgeous pewter chargers!  I chose a simple grey table runner, striped grey and white napkins, and rustic wood candle holders so that the chargers would really shine. Then I added some pops of red with roses in bud vases and candlesticks, and some fresh green eucalyptus in this beautiful textured ceramic vase!

I always think it's fun to surprise guests with one or two really special treats. Sometimes it's a delicious cocktail, calligraphy, or favors. For this table I set up mini charcuterie boards at each place setting, for each guest to enjoy as we gathered. So cute and so easy, and a really fun conversation starter!

I can't get over these beautiful Berry & Thread dinner plates from Juliska. They are so well made - you can see in the photos how solid they are! The details are beyond gorgeous - I love the subtle texture they add with the raised thread and berries design around the edge.

Investing in a set of quality white plates is so helpful for entertaining all year round - you can use them for any color scheme, holiday, or your everyday family dinner. And the simple design means these plates can be used for any table you have in mind, from rustic to glam!

The Berry & Thread collection has so many gorgeous pieces from serving dishes to glassware, and I was so excited to use the Berry & Thread cake stand to serve pumpkin and red velvet cupcakes! (The pumpkin cupcakes were adapted from my Pumpkin Caramel Layer Cake recipe.)


Thank you to Juliska for gifting their items used in this post. As always, all opinions are my own.

Looking For Some Fall Recipes To Serve?

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Kirsten Bell
Pumpkin Muffins with Vanilla Chai Glaze

Pumpkin Muffins with Vanilla Chai Glaze

These are the most delicious pumpkin muffins ever! Moist, perfectly sweet, and warmly spiced. Topped with cinnamon streusel and vanilla chai drizzle, these easy muffins are perfect for cool fall mornings and afternoon snacks. These homemade muffins are full of autumn spices and pumpkin flavor that nobody can resist!

As you might be able to tell from my recent recipes, I'm a wee bit obsessed with pumpkin! It's such a delicious fall flavor, and autumn only rolls around once a year! The chai drizzle on these muffins is next level, you seriously have to try it! These are like a chai pumpkin spice latte in pumpkin form, and it's amazing!


Muffin Ingredients:

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/3 cup canned pumpkin puree
2 eggs
1/4 cup buttermilk
1 teaspoon vanilla

Streusel Ingredients: 

1 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup cold butter, cut into pieces

Chai Spice Mix: 

1 1/4 teaspoons cinnamon
3/4 teaspoons ground ginger
1 teaspoons cardamom
1/4 teaspoon allspice

Vanilla Chai Glaze Ingredients:

1 cup powdered sugar
2 tablespoons heavy cream
1/4 teaspoon vanilla extract
1/2 teaspoon Chai Spice Mix (Above)


Preheat the oven to 350 degrees F, and line a muffin tin with liners.

For the streusel: mix together the flour, brown sugar and cinnamon in a small bowl. Rub the butter into the dry ingredients until the mixture resembles course crumbs. Set aside. 

In a medium mixing bowl, whisk together the dry ingredients, flour through brown sugar. In a large bowl, using a rubber spatula, combine all the wet ingredients, pumpkin through vanilla. Add the dry ingredients, and mix until just combined, scraping down the sides of the bowl as necessary.

Fill each well about 3/4 full of batter, and top generously with the streusel, gently pressing the streusel into the top of each muffin. Bake 20-22 minutes or until a toothpick comes out with moist crumbs. Allow the muffins to cool in the tin for 10 minutes, and allow to cool completely before drizzling with glaze.

For the glaze: combine the powdered sugar, heavy cream, vanilla and chai spice mixing together with a fork. Transfer to a plastic piping bag, and drizzle the glaze over each cooled muffin.

More Fall Recipes:

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Kirsten Bell