Harvest Morning Waffles with Pumpkin, Cider and Maple Butter

Wake up to cozy fall flavors with these Harvest Morning Waffles made with pumpkin puree, apple cider, and a drizzle of maple butter. These homemade waffles are crisp on the outside, tender inside, and filled with the comforting taste of autumn. 

Harvest Morning Waffles with Pumpkin, Cider and Maple Butter

The mornings here are crisp and and the leaves are starting to turn which has me yearning for a warm, homemade breakfast — the kind that fills your kitchen with the scent of browned butter and spiced pumpkin. I stumbled across a gorgeous waffle recipe on Pinterest from Half Baked Harvest, and it immediately set the mood for a cozy autumn weekend. I decided to try her flavor combination but didn’t have everything on hand, so I made a few tweaks using what I had in my pantry — a splash of Vermont boiled cider, a hint of pure maple syrup, and plenty of pumpkin purée.

One of my favorite touches in this recipe is the Vermont Boiled Cider — a rich, syrupy concentrate made by slowly reducing fresh apple cider until it becomes thick, glossy, and deeply flavorful. It’s like the essence of an autumn orchard captured in a bottle. Just a spoonful adds a subtle tang and warmth that deepens the pumpkin and spice notes in these waffles. If you’ve never used it before, think of it as maple syrup’s apple-forward cousin — sweet, tart, and perfectly at home in cozy fall baking.

The result? These Harvest Morning Waffles with Pumpkin, Cider and Maple Butter are everything I love about fall on a plate — golden and crisp at the edges, soft and fragrant inside, with a buttery maple drizzle that soaks into every little pocket. Serve them with a mug of hot coffee or tea, and you’ve got the perfect start to a slow, golden morning.

Enjoy!

What Ingredients Do I Need?

These waffles come together with simple, comforting ingredients — each one adding its own layer of cozy fall flavor.

• Butter: Adds rich flavor and that irresistible golden crispness when browned. Pumpkin Purée: The heart of this recipe — creamy, earthy, and naturally sweet. It gives the waffles their beautiful color and tender texture.

• Milk: Keeps the batter smooth and light; you can use whole, 2%, or even a non-dairy option like oat milk.

• Vermont Boiled Cider: This secret ingredient deepens the apple notes and enhances the pumpkin spice — pure autumn in a spoonful.

• Eggs: Help bind the batter and give the waffles structure while keeping them fluffy inside.

• Maple Syrup: A touch of natural sweetness that ties in perfectly with the maple butter topping.

• Vanilla Extract: Adds warmth and rounds out the spices.

• All-Purpose Flour: The base that keeps everything balanced and fluffy.

• Baking Powder & Baking Soda: Give the waffles their rise — ensuring that perfect, airy texture.

• Pumpkin Pie Spice: A comforting blend of cinnamon, nutmeg, ginger, and cloves that smells like fall in the kitchen.

• Kosher Salt: Just a pinch to balance all the sweetness and spice.

For the Maple Butter:

• Unsalted Butter & Maple Syrup: Whipped together for a creamy, caramel-like topping that melts right into the waffles.

Substitutions & Variations

Ingredient Substitutions:

• Milk: Swap for almond milk, oat milk, or even buttermilk for a tangy twist.

• Vermont Boiled Cider: I use this one. For an alternative use a tablespoon of apple cider concentrate or a mix of 2 tablespoons of apple cider with 1 teaspoon of brown sugar.

• Butter: Use coconut oil or plant-based butter for a dairy-free version.

• Pumpkin Purée: Sweet potato purée or even mashed roasted butternut squash make great alternatives.

Variations:

• Apple Harvest Waffles: Add finely diced apples or a spoonful of apple butter to the batter for extra orchard flavor.

• Pumpkin Maple Pecan Waffles: Stir in chopped pecans and drizzle with a touch of melted chocolate for a dessert-like treat.

• Whole Grain Twist: Replace half the flour with whole wheat flour or oat flour for a heartier, rustic bite.

Kitchen Tips and Notes

• Brown the Butter: Don’t skip this step — it adds a nutty, caramel depth that makes these waffles stand out.

• Let the Batter Rest: A short 10-minute rest allows the flour to hydrate and the leavening to activate, giving you light, crisp waffles.

• Preheat the Iron Well: A hot waffle iron ensures even cooking and those beautifully crisp edges.

• Keep Waffles Warm: Place cooked waffles on a wire rack in a 200°F oven while you finish the batch — this keeps them crisp instead of soggy.

• Serve It Up: These waffles are best fresh, with a generous spoonful of maple butter and a drizzle of warm syrup — maybe even a sprinkle of cinnamon sugar for a farmhouse touch.

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Country Chophouse Chicken Salad with Garden-Fresh Buttermilk Dressing

Savor the hearty, fresh flavors of my Country Chophouse Chicken Salad with Garden-Fresh Buttermilk Dressing. Crispy chicken, crisp greens, and a bright, herby dressing make this a comforting, wholesome meal perfect for family dinners or a cozy lunch.

Country Chophouse Chicken Salad with Garden-Fresh Buttermilk Dressing

Step into your kitchen and bring the chophouse restaurant experience home. This Country Chophouse Chicken Salad with Garden-Fresh Buttermilk Dressing takes the hearty, satisfying flavors of a classic steakhouse salad and makes them approachable for your own table. Crispy, golden chicken strips crown a bed of crisp green leaf lettuce, refreshing cucumber, sweet cherry tomatoes, and a sprinkle of sharp cheddar — a perfect combination of textures and flavors that makes every bite feel like a treat.

What truly sets this salad apart is the Garden-Fresh Buttermilk Dressing. Think of it as Ranch’s lighter, brighter cousin: tangy but not heavy, creamy but not cloying, with fresh herbs and a hint of lemon that wake up every ingredient in the salad. Skipping this dressing is simply not an option — it’s the flavor glue that turns a simple mix of greens and chicken into something truly irresistible.

Whether you’re serving a weeknight dinner, entertaining friends, or just craving a wholesome, satisfying meal, this salad delivers. It’s fresh, hearty, and full of personality, with the convenience of easy-to-heat chicken strips and a quick mason jar dressing that feels homemade without the fuss. Once you try it, you’ll understand why this combination of crispy chicken, crisp veggies, and that bright, herby buttermilk dressing belongs in your regular rotation.

What Ingredients Do I Need?

Creating that chophouse magic at home starts with a few simple, wholesome ingredients. Each one brings something special to the table:

For the Salad:

• Crispy Chicken Breast Strips – Golden and savory, these add hearty flavor and satisfying crunch, giving the salad its “main-course” feel. (I buy the Tyson fully cooked crispy chicken breast strips)

• Green Leaf Lettuce – Soft yet crisp, this lettuce provides a fresh, slightly sweet base that pairs perfectly with the tangy dressing.

• Coleslaw Mix – Adds texture and extra crunch while saving you chopping time — think of it as your secret shortcut to more layers of flavor.

• Cherry Tomatoes – Bursting with sweetness and color, they brighten up every bite and balance the savory notes.

• English Cucumber – Cool and refreshing, this adds a clean, crisp bite that keeps the salad light and balanced.

• Cheddar Cheese – A touch of sharpness and creaminess that ties everything together with that classic chophouse edge.

For the Buttermilk Dressing:

• Whole Buttermilk – Light, tangy, and fresh; the heart of this dressing and what gives it that signature flavor.

• Mayonnaise – Adds creaminess and helps the dressing cling perfectly to the crisp greens.

• Fresh Chives – Mild and oniony, they bring a gentle sharpness that brightens the flavor.

• Fresh Dill – Earthy and aromatic, giving the dressing a fresh-from-the-garden taste.

• Lemon Zest & Juice – Adds brightness and just the right amount of tang to lift the creamy base.

• Dijon Mustard – Subtle and savory, it ties all the flavors together with a little zip.

Substitutions and Variations

Want to make this salad your own? Here are a few ways to switch things up without losing that chophouse charm:

Simple Substitutions

• Lettuce: Swap green leaf for romaine or butter lettuce if that’s what you have on hand.

• Cheese: Try Monterey Jack or crumbled feta for a fresh twist.

• Chicken: Use grilled chicken breast or rotisserie chicken if you prefer a lighter option.

• Dressing: If you’re out of buttermilk, mix equal parts milk and plain Greek yogurt or sour cream for a similar tang.

Variation 1 – BBQ Ranchhouse Salad

Toss the chicken strips in a drizzle of barbecue sauce before adding them to the salad, and sprinkle on a few crunchy fried onions. The smoky-sweet flavor turns it into a down-home BBQ favorite.

Variation 2 – Farmstand Fresh Garden Salad

Skip the chicken and add extra veggies — roasted corn, bell peppers, or sliced radish — and top with sunflower seeds for a bright, veggie-packed option that feels straight from the garden.

Kitchen Tips and Notes

• Use a Mason Jar for the Dressing: It’s quick, easy, and gives you that perfect country presentation. Plus, shaking blends everything beautifully without dirtying extra dishes.

• Chill Before Serving: If you have time, refrigerate the dressing for 15–20 minutes while you prepare the rest of the salad. The herbs bloom and the flavors meld for a richer taste.

• Crisp Up the Chicken: For extra crunch, reheat the chicken strips in the oven or air fryer instead of the microwave.

• Make It Ahead: Prep the veggies and dressing in advance, then assemble just before serving. It’s ideal for meal prep or quick lunches.

• Serve with Style: Present the dressing in a small mason jar and serve it tableside — it adds that cozy, homemade touch that makes every meal feel special.

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Fluffy Apple Cinnamon French Toast (Made with Trader Joe’s Seasonal Sourdough!)

 

Fluffy Apple Cinnamon French Toast made with Trader Joe’s Apple Cinnamon Sourdough and topped with maple butter — the perfect cozy fall breakfast.

Fluffy Apple Cinnamon French Toast (Made with Trader Joe’s Seasonal Sourdough!)

I recently made one of my favorite kinds of discoveries — the kind that happens when you’re wandering the aisles at Trader Joe’s and something seasonal catches your eye. Nestled on the bread shelf was their Apple Cinnamon Sourdough, a luscious loaf speckled with brown sugar, cinnamon, and tender apple chunks baked right in. I didn’t even hesitate — into the cart it went!

This apple bread alone is pure fall comfort, but when you turn it into French toast? Absolute heaven. Each slice soaks up the sweet, cinnamon-spiced custard and cooks up golden and crisp at the edges, yet stays wonderfully soft and fluffy inside. And here’s the little twist that makes this recipe stand out — the batter isn’t your ordinary mix of milk and eggs. It includes a secret ingredient: a small amount of flour.

That bit of flour gives the custard just enough body to cling beautifully to the bread, creating a light coating that crisps up as it cooks while keeping the inside perfectly tender. It’s a simple trick that transforms basic French toast into something truly irresistible — fluffy, caramelized, and utterly crave-worthy.

Serve it warm with a generous smear of my maple butter and a drizzle of syrup, and you’ve got yourself a breakfast that tastes like fall in every bite. It’s made for slow weekend mornings, when the kitchen smells like cinnamon and apples, and you have time to savor something special. But hurry — Trader Joe's bread is seasonal, and once it’s gone, you’ll be counting down the days until it returns next fall.

What Ingredients Do I Need?

Here’s what you’ll need to make this cozy fall French toast. No need to measure just yet — this is your ingredient overview and why each one matters.

• All-Purpose Flour – The secret ingredient! A little flour thickens the custard so it clings beautifully to the bread, giving your French toast that golden, crisp exterior while keeping the inside light and fluffy.

• Milk – The creamy base for your custard mixture. Whole milk gives the richest texture, but any milk you have on hand will work.

• Eggs – The foundation of every French toast batter, adding richness and structure to the custard.

• Granulated Sugar – Just a touch sweetens the batter and helps create caramelized edges as the toast cooks.

• Vanilla Extract – Adds a warm, cozy flavor that ties the cinnamon and apple notes together perfectly.

• Ground Cinnamon – The heart of fall flavor! Cinnamon adds depth and warmth that complements the apple-studded bread.

• Salt – A pinch sharpens the sweetness and balances all those cozy flavors.

• Trader Joe’s Apple Cinnamon Sourdough Bread – The star of the show! This limited-edition loaf is filled with tender apple chunks, brown sugar, and cinnamon swirls — the perfect bread for soaking up your French toast batter without falling apart.

• Butter & Maple Syrup – Combined to make luscious maple butter — a simple topping that melts over warm French toast for the perfect finishing touch.

Substitutions and Variations

If you can’t find Trader Joe’s Apple Cinnamon Sourdough or want to switch things up, here are two delicious ways to put your own spin on this recipe:

1. Classic Cinnamon Swirl Version

Swap the seasonal sourdough for cinnamon swirl or brioche bread. Both will give you that soft, custardy texture with sweet ribbons of cinnamon throughout. Add a few thin slices of sautéed apples on top for that same fall vibe.

2. Caramel Apple French Toast

Take things up a notch by topping your cooked French toast with warm sautéed apples tossed in butter, brown sugar, and a drizzle of caramel sauce. It’s like apple pie meets brunch — and it’s heavenly.

Crispy exterior, fluffy on the inside

Kitchen Tips and Notes

• Don’t skip the flour. It’s the key to getting that signature crisp coating that sets this recipe apart from traditional French toast.

• Use day-old bread if possible. Slightly stale bread soaks up the custard without becoming soggy — ideal for that golden, fluffy texture.

• Cook over medium heat. Too hot, and the outside will brown before the inside is cooked through. Medium heat gives you a perfectly even cook.

• Keep slices warm. As you cook each batch, place finished slices on a baking sheet in a 200°F oven to keep them warm until serving.

• Make it brunch-worthy. Serve with maple butter, extra syrup, a sprinkle of powdered sugar, and maybe a few caramelized apple slices for an extra touch of cozy.

This bread is just loaded with cinnamon and chunks of apples.

"Set the Mood"

This Apple Cinnamon French Toast is made for slow, cozy mornings — the kind where you sip coffee or tea in your favorite mug and let the smell of cinnamon fill the kitchen. Light a candle with apple or maple notes, turn on a mellow acoustic playlist, and let breakfast linger a little longer. Pair your French toast with a warm cup of chai or spiced cider, and serve it alongside crispy bacon, scrambled eggs or a bowl of fresh fruit. It’s the kind of simple, soul-warming brunch that makes fall mornings feel a little extra special.

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Cozy Fall Sheet Pan Chicken with Grapes & Rosemary Potatoes

 

This easy fall dinner brings comfort and elegance to your table with juicy roasted chicken breasts, golden rosemary potatoes, and sweet, jammy grapes—all cooked together on one sheet pan with a silky pan sauce to finish.

Cozy Fall Sheet Pan Chicken with Grapes & Rosemary Potatoes

A few years ago, my husband and I took a week-long road trip from Los Angeles to Napa Valley, spending our days savoring local wines, marveling at the rolling vineyard scenery, and dining at some of the region’s most celebrated restaurants.  From acclaimed chefs like Thomas Keller and Michael Chiarello to charming vineyard bistros, the food was every bit as extraordinary as everyone promised—fresh, seasonal, and bursting with local flavor.

This Cozy Fall Sheet Pan Chicken with Grapes & Rosemary Potatoes instantly brings me back to that trip. The roasted grapes feel like a taste of Napa itself, sweet and juicy, paired with tender chicken and golden rosemary potatoes in a way that’s simultaneously comforting and elegant. It’s exactly the kind of dish a chef at a vineyard would create, showcasing locally grown ingredients in a simple yet sophisticated way.

And then there’s the pan sauce—rich, glossy, and perfectly balanced with a hint of balsamic and butter—giving this weeknight meal that restaurant-quality finishing touch. Every bite feels thoughtful, flavorful, and indulgent, yet it’s effortless to prepare at home. This is comfort food with a touch of wine country elegance, perfect for transitioning from late summer into cozy fall evenings.

Enjoy!

What Ingredients Do I Need?

• Chicken breasts – Tender, juicy, and perfect for roasting; acts as the hearty base of the meal.

• Red or black grapes – Roasting brings out their natural sweetness and creates a luscious, jammy contrast.

• Red onion – Adds depth and caramelized sweetness that pairs beautifully with the grapes.

• Garlic cloves – Aromatic flavor that infuses both chicken and potatoes for a warm, comforting taste.

• Olive oil – Helps crisp the chicken and potatoes while carrying all the flavors together.

• Balsamic vinegar – Adds subtle tang and richness to the roasted grapes and pan sauce.

• Fresh rosemary – Fragrant herb that elevates the potatoes and chicken with classic fall aroma.

• Baby Yukon Gold potatoes – Crispy on the outside, creamy on the inside, they soak up every bit of flavor.

• Chicken broth – Forms the base of a quick, flavorful pan sauce to drizzle over the dish.

• Butter – Enriches the pan sauce, giving it a silky, indulgent finish.

Substitutions and Variations

Variation 1: Mediterranean Twist

• Swap red grapes for cherry tomatoes and sprinkle in olives. Finish with fresh thyme instead of rosemary for a tangy, savory Mediterranean vibe.

Variation 2: Autumn Harvest Style

• Replace potatoes with cubed butternut squash or sweet potatoes. Add a sprinkle of cinnamon to the pan for a cozy, fall-inspired flavor.

Kitchen Tips and Notes

• Chicken don’t dry out: If using boneless breasts, monitor internal temperature; they’re done at 165°F. Bone-in breasts may need a few extra minutes.

• Potato prep: Cut evenly so they roast uniformly. Pre-roasting them 10 minutes ensures they’re golden and crisp when the chicken is done.

• Pan sauce shortcut: Scrape the sheet pan after roasting to capture all the browned bits; simmer briefly with broth and balsamic, then whisk in butter.

• Make it ahead: You can prep the grapes, onions, and potatoes in advance; assemble right before roasting to save time.

• Serving suggestion: Serve with a simple green salad or rustic Italian bread for a complete meal.

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