SueBee Homemaker

Meatball Pizza

Sue Ringsdorf — Thu, 22 Oct 2026 11:00:00 +0000

This Meatball Pizza layers homemade dough and sauce with spicy pork meatballs, fresh jalapeños, and creamy ricotta for the ultimate cozy‑meets‑bold flavor combo. It’s simple, satisfying, and exactly what you want on a pizza night at home!

Meatball Ricotta Pizza

Ever since we ate the BEST meatball ricotta pizza in New York City (back in 2016), I’ve been trying to recreate it. VERY hard to do because NYC pizza is so amazing! So here we go. I’ve got all the delicious details for you!

There are three parts to a great pizza.

The pizza dough.
The pizza sauce.
The toppings.

I used homemade recipes for all three of these parts, but you could easily take a short-cut on the dough and the sauce. However, I don’t recommend buying the meatballs. My recipe is super easy and is the foundation for a great meatball pizza.

Reasons to love this recipe:

The spicy pork meatballs bring big, bold flavor that makes every slice feel special.
Creamy ricotta adds that soft, luxurious contrast to all the savory, crispy edges.
It’s the kind of pizza that feels both cozy and a little indulgent – perfect for sharing or keeping all to yourself.

Ingredients you’ll need for meatball pizza:

Pizza Dough – I used our regular homemade pizza dough but you could use store-bought too.
Pizza Sauce – Our homemade pizza sauce and vodka pizza sauce recipe has seriously elevated our zaaa game. It’s super quick and you can choose to keep it chunky or blend it for smooth style!
Meatballs – I used this sausage meatball recipe. It’s on the spicy side but feel free to tone it down.
Jalapeños – I used fresh jalapeños (FROM OUR GARDEN)! What? Yes, we have a mini garden this year and these jalapeños stole the show. If you don’t like spicy, just leave out the seeds and ribs (or skip them altogether).
Cheese – Ricotta cheese is best for meatball pizza! Use a full-fat version for best results.

Be sure to try out all of our best pizza toppings!

How to make meatball pizza:

1. Make the dough.

Follow my simple recipe for Homemade Pizza Dough. This dough is pretty quick, and you can mix it up about an hour before you start the pizza assembly. It really does make the BEST pizza!
If you want to make it ahead of time, you can mix the dough, let it rise, stick it in the fridge (covered), and remove it 30 minutes before assembly.
Use a baking mat and a rolling pin, with plenty of flour, and roll out the dough in a shape that works for you. If using a cast iron skillet, you’ll want to use your hands to press the dough into the skillet.

the pizza dough

the dough pressed into skillet

2. Make the sauce.

Follow my simple 20 minute recipe for Pizza Sauce From Scratch. It’s a quick sauce and is SO MUCH better than store-bought.
Choose to make it chunky style or smooth!
This pizza sauce stores well in the refrigerator and freezes well too.

pizza sauce from scratch

pizza sauce on dough

3. Make meatballs.

Combine the sausage meatball ingredients in a mixing bowl. Use your hands to form into meatballs. For pizza, I like to make them bigger so that when I slice them, the chunks are larger. This recipe makes 8 large meatballs.
Place the meatballs on a baking sheet and bake at 400 degrees for 18-20 minutes. If they are a tiny bit pink inside, it’s ok because they will continue to cook when baking the pizza.
Use a sharp knife to cut the meatballs into slices.
These meatballs can be precooked and frozen, or frozen raw.

meatball ingredients

cooked sausage meatballs

4. Assemble pizza.

For all of my pizza recipes, you can choose to bake them 1) in cast iron skillets in the oven or on a grill, 2) on baking sheets in the oven, or 3) on pizza stones in either the oven, grill, or smoker. We tend to rotate how we cook them based on the weather outside and how many people we are feeding.

Arrange dough. To start, roll out the dough. For this occasion (pictured), we cooked the pizza in a cast iron skillet.
Add toppings. Spread a generous amount of pizza sauce on the dough. Then add the sliced meatballs and jalapeños. Finally, add generous dollops of ricotta cheese.
Finish. Drizzle some olive oil over the ricotta cheese, along with some kosher salt and freshly ground black pepper (to taste). This really helps the ricotta to shine.

the toppings added to the pizza

the baked meatball pizza

5. Bake.

Bake (or grill) – Cook pizza at a high temp. We use 450 degrees in our oven or at least 500 degrees on our grill/smoker.
The pizza is done when the crust is nice and browned on the bottom.

If you decide to grill this pizza on a BGE, be sure to read How to Set Up Your Big Green Egg for Pizza!

6. Serve pizza and enjoy!

We like pairing pizza with a simple side salad. Add one of our favorite dressings – Honey Lemon Dressing, Creamy Italian Dressing, or Honey Balsamic Vinaigrette.

What to serve with homemade meatball pizza:

Let’s start out with some craft beer or red wine, shall we? OR you could whip up The Best Mai Tais or some Swirl Margaritas for something fun!
A simple green salad is all you really need with this hearty pizza. But you could also pair it with my Best Italian Chopped Salad which is a great salad to have in the refrigerator all week long.
Dessert anyone? We’ve got some delicious ice cream recipes for you to try! Try our Blueberry Ice Cream Recipe or Mint Chip Ice Cream, and let me know what you think!

Recipe FAQs:

Do I need to cook the meatballs before putting them on the pizza?

Yes – partially cooking them first helps them stay tender and ensures they finish perfectly in the oven.

Should I add the ricotta before or after baking?

Add dollops of ricotta before baking so it warms, softens, and blends into the toppings.

What kind of sauce works best for meatball pizza

A simple, well‑seasoned red sauce or vodka pizza sauce is perfect for meatball pizza.

Can I make this pizza ahead of time?

You can prep the dough, sauce, and meatballs ahead, but assemble and bake right before serving for the best texture.

Other Delicious Pizza Recipes:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Meatball Pizza Recipe

This Meatball Pizza layers homemade dough and sauce with spicy pork meatballs, fresh jalapeños, and creamy ricotta for the ultimate cozy‑meets‑bold flavor combo. It’s simple, satisfying, and exactly what you want on a pizza night at home!

Course Main Dish

Cuisine American, Italian

Keyword homemade pizza, homemade pizza dough, meatball pizza

Prep Time 30

Cook Time 20

Total Time 50

Servings slices (3 pizzas)

Calories 239kcal

Author Sue Ringsdorf

Ingredients

1 batch homemade pizza dough – use any homemade or store-bought dough
1 ½ cup pizza sauce – use my homemade version or store-bought sauce
2 medium jalapeños -sliced, with or without seeds and ribs
2 cups ricotta cheese – or more

For the sausage meatballs:

1 pound ground pork – we use the HOT version
1 large egg
1/4 cup onion – minced
1 clove garlic – minced
1/4 cup parmesan cheese – freshly shredded
1/3 cup Panko breadcrumbs
1 teaspoon red pepper flakes
kosher salt and freshly ground black pepper – to taste
2 Tablespoons cold water – or a little more

Instructions

Make a batch of homemade pizza dough or use store-bought.
1 batch homemade pizza dough
Make our Pizza Sauce From Scratch, vodka pizza sauce, or use store-bought. You'll need almost two cups of sauce for this recipe (3 pizzas).
1 ½ cup pizza sauce
Make the meatballs. In a mixing bowl, combine the sausage meatball ingredients. Use your hands to gently mix. Divide the mixture into 8 sections and gently form into meatballs. Use cold water for moisture, and add as you need.
1 pound ground pork, 1 large egg, 1/4 cup onion, 1 clove garlic, 1/4 cup parmesan cheese, 1/3 cup Panko breadcrumbs, 1 teaspoon red pepper flakes, kosher salt and freshly ground black pepper, 2 Tablespoons cold water
Bake meatballs. Bake meatballs in a 400 degree preheated oven for 18-20 minutes, or until done to your liking. For pizza, I under-bake slightly as the meatballs will cook more with the pizza.
Assemble pizza. Layer the homemade dough into three large cast iron skillets, baking sheets, or pizza stones. Use flour on a flat surface to roll dough out.
Add pizza sauce, jalapeño slices, and sliced meatballs to the sauce. Then add spoonfuls of ricotta cheese. Top with a drizzle of olive oil and salt and pepper (to taste).
2 medium jalapeños, 2 cups ricotta cheese
Cook pizza. Bake at 450 degrees for 16-20 minutes or until the bottoms are golden brown. If using a grill, cook at 500 degrees until done.

Notes

Store leftover pizza in an airtight container in your refrigerator for 3-4 days. Reheat in an air fryer or microwave.
We love to grill this pizza on our Big Green Egg at a high temperature.

Nutrition

How to Set Up Your Big Green Egg for Pizza

Sue Ringsdorf — Mon, 19 Oct 2026 11:00:00 +0000

Learn how to set up your Big Green Egg for perfect homemade pizza with the right heat, stone placement, and airflow for a crisp, evenly cooked crust. It’s one of our favorite things to grill, and you’re going to love every bite!

Reasons the Big Green Egg makes great pizza:

The Egg reaches those high, wood‑fired temperatures that give pizza its blistered edges and perfectly crisp bottom.
Its ceramic design holds heat beautifully, so your pizza cooks evenly without hot spots or burnt patches.
Lump charcoal adds that subtle smoky flavor you just can’t get from a regular oven.
The preheated stone holds steady heat, so your crust cooks fast and evenly every single time.

What You’ll Need:

Big Green Egg
lump charcoal
electric starter
ConvEGGtor/plate setter
pizza stone
heat-resistant gloves
pizza peel

How to Prep the Big Green Egg:

NOTE: Before grilling pizza, it’s always a good idea to clean out the ashes in your Big Green Egg. A clear firebox helps the charcoal burn hotter and more evenly, which is exactly what you want for that crisp, blistered pizza crust.

Step 1
Add charcoal. Fill the Big Green Egg with fresh lump charcoal.

Step 2
Light grill. Use an electric starter to light the egg and heat up. Open the top of the Egg and open vents (both the daisy wheel and the lower vent).

Step 3
Set up heat zones. Add the ConvEGGtor for indirect heat. Position it legs-down and place the pizza stone on top so that it reaches high heat gradually.

Step 4
Let the grill heat up. Let the grill heat up to desired temperatures for making pizza – usually between 550-650 degrees F. Let it stabilize by adjusting vents as needed.

Step 5
Add wood chips (optional). Add a few wood chips to the fire for some extra smokiness right before you put the pizza on, if desired.

What you need for homemade pizza:

pizza dough or flatbread – we love using our quick pizza dough, sourdough discard pizza, or flatbread pizza
pizza sauce – we rotate between Pizza Sauce From Scratch, Vodka Pizza Sauce Recipe, White Sauce Pizza Recipe, Homemade Basil Pesto Sauce, or store-bought sauce (like taco sauce for copycat Godfather’s taco pizza)
meats, cheese, other toppings
cornmeal

For all of our pizza-making ideas, check out Best Pizza Toppings round-up post!

How do you stabilize the Big Green Egg for high heat:

Start with plenty of charcoal. High heat burns coal quickly so you’ll want plenty to start with.
Light the coal in 2-3 spots. More ignition points = faster, more even heat.
Open the vents wide at first. Open the daisy wheel all the way and fully open the bottom vent to start with. This gets the Egg roaring and helps it climb quickly.
Add your ConvEGGtor and pizza stone early. Let everything heat up together as the egg gets hot.
Let the heat go a little higher at first. Let the egg heat over the desired temperature.
Dial the vents back slowly. Once you’re at your heat target, slowly start to adjust vents so the heat level stays consistent. You’ll want the daisy wheel to be mostly open and the bottom vent about 1-2 inches open.
Let the BGE settle. Let the Egg sit for 10–15 minutes at your target temp so the ceramic, stone, and air inside all equalize. That’s what creates that steady, wood‑fired pizza environment.

How to make pizza on the Big Green Egg:

Add some cornmeal to a large sheet of parchment paper.
Roll out pizza dough and add it to the parchment.
Add toppings.
Place pizza (with high-heat parchment paper) on the pizza stone and close lid.
Let pizza cook to your liking, about 6-7 minutes depending on your heat level.
Remove and enjoy.

Commonly Asked Questions:

What temperature should the Big Green Egg be for pizza?

Aim for 550–650°F. That range gives you a crisp bottom, bubbly cheese, and quick cook time. Let the Egg settle at your target temp for 10–15 minutes before launching the pizza.

Do I need the ConvEGGtor for pizza?

Yes. The ConvEGGtor creates indirect heat so the bottom of the pizza doesn’t burn.

How long should I preheat the pizza stone?

At least 20–30 minutes. The stone needs to be fully heated to give the dough that instant sizzle and prevent a pale or soggy crust.

How do I keep the Egg stable at high heat?

Start with plenty of lump charcoal, open the vents wide to get the fire going, then slowly dial them back as you approach your target temp. Give the Egg time to settle so the ceramic and stone equalize.

How long does a pizza take to cook on the Egg?

Usually 6–10 minutes depending on temperature, dough thickness, and toppings. Keep an eye on the crust and rotate once if needed.

Can I make multiple pizzas back‑to‑back?

Yes. The stone stays hot, and the Egg holds heat well. Just give the dome a minute or two between pizzas to recover temperature.

Let’s eat pizza!!

Kitchen Tools Used: (affiliate links)

SueBee Homemaker: Ten Years Strong

Sue Ringsdorf — Sun, 18 Oct 2026 13:00:00 +0000

We’re marking ten years of SueBee Homemaker – a milestone filled with good food, sweet memories, and plenty of growth. Come celebrate the journey and what’s ahead!

How It Started

After years as a stay‑at‑home mom – and realizing my 17‑year‑old didn’t exactly need me hovering anymore – I started thinking hard about what my next chapter might look like. I wasn’t excited about heading back into corporate life, so I found myself weighing my options.

At the same time, I was making frequent trips home to Iowa to visit my aging parents. My mom was deep in her Alzheimer’s journey, her memories slipping away, and that played a huge role in my decision. A big part of why I started this blog was to preserve her recipes so they’d live on long after she couldn’t share them herself.

And with my 50th birthday approaching, I had one of those clarity moments on a bike ride — where I do most of my best thinking – and decided to launch on October 18, 2016. My birthday felt like the perfect fresh start.

Mom passed away on Holy Thursday, April 18, 2019, from complications of Alzheimer’s – a cruel disease that slowly took her from us. I wrote a post during that time to honor her memory and the pieces of her I never wanted to lose. Norma Jean’s Kitchen is where you can find some of her recipes that I cherish.

My dad also passed away during this last decade (in 2021), after spending years in a nursing home. I miss them both so much.

How It’s Going

Here we are, a full ten years down the road. I truly can’t believe it. So much has unfolded – both here on the blog and in our everyday lives – that putting it into words feels like a tall order. Still, I’m going to try.

On the blog side of things, I’m genuinely proud of how much I’ve learned and how far this space has come. Those first two years of working for free feel like a lifetime ago, and earning ad income for the first time was such a milestone.

BTW, my very first paycheck was $141.97. Proof that this whole thing is a marathon, not a sprint.

To date, I’ve shared well over 800 recipes (and about 36 from Norma Jean), which still feels wild to say out loud. Over the years, I’ve gone back and refreshed quite a few of them as I’ve honed my craft and grown into a better creator. And through it all, my priority has stayed the same – helping you find something truly delicious to make for your family, with instructions that feel clear, doable, and easy to follow.

I’m pretty proud of how far I’ve come, and since photography is usually the first thing people notice, I thought it would be fun to share a few progress photos. The difference is remarkable… and honestly, a little hilarious.

The SueBee Logo

The tandem bike logo came naturally. We were loving our rides – around the neighborhood and on trips – and one bright, sunny day, after borrowing a bike from a friend, Zach snapped some photos that captured us perfectly.

We couldn’t resist putting our sweet dog, Theo, in a basket on the front of the bike. He would’ve never tolerated an actual ride, but it made us laugh and fit our soon-to-be empty‑nest season so well.

My Cheering Section

Anytime you start a new adventure, it’s helpful to have a cheering section supporting you. From the get-go, Mike and the boys (and their girls – Tiffany and Kirsten) were excited for me and cheered me on every step of the way. My sisters, Jackie and Shari, were also in my corner and were two of the first to know what I was working on. I think I told them what I was thinking of doing after that bike ride!

I wasn’t the most creative cook when I first started this adventure, but I quickly learned to dream big. Other creators inspired me to try new things, and whenever we traveled, I found myself experimenting in the kitchen to recreate dishes we’d fallen in love with near and far.

Somewhere along the way, I realized our boys were really enjoying their time in the kitchen – cooking for themselves, cooking for their families, and genuinely loving the whole process. Their creativity amazes me, and whenever they’re home, they pretty much take over. It’s so fun to watch… even if they leave a massive mess behind.

Top Ten Recipes:

My analytics tell me these are my all‑time top ten recipes, the ones that have carried the business side of things. I adore them, of course, but there are countless others I wish people would discover because they’re every bit as delicious. That’s just how content creation works.

Here are my all-time top ten recipes (three of which are my mother’s recipes):

Some of my Favorite Recipes:

Like I mentioned above, I’d love for some of the following recipes got more attention because they are some of my personal favorites!

Travel Posts

Yup, this little corner of the internet has given me a fun way to capture our travels over the years. I especially love being able to revisit those memories and share the guides with friends and family when they’re headed to the same destination.

Back when the boys were growing up, our travel mostly meant driving to Iowa to visit family. Christmas in Iowa was a tradition, and summers at Lake Okoboji were always a highlight.

It wasn’t until our 25th wedding anniversary, with the boys in high school, that Mike and I took our first real trip alone. We chose San Francisco, and honestly, that’s where our love for travel really began.

Whenever we travel, we make a point to try fun and interesting foods – and I always come home with a ton of recipe inspiration. Some examples include my Spanish Seafood Paella and Cranberry Apple Sangria from our time in Spain, Irish Seafood Chowder from our 35th anniversary trip to Ireland, Key Lime Pie from Turks and Caicos, Meatball Pizza from NYC, Blueberry Ice Cream from Bar Harbor, and of course, Hawaiian Mai Tais from our favorite place on this earth.

The Messy in the Middle

As much as I’ve highlighted the fun parts of this journey – the progress, the inspiration, the recipes, and the travel – the truth is that the middle has been pretty complicated. Mike and I have both had our own health struggles, each unfolding in totally different ways.

Mike was diagnosed with a rare form of cancer back in 2007, long before this blog ever existed. He’s been battling for almost 19 years with pure bravery, enduring multiple surgeries and treatments along the way. I’m so proud of his mindset and often wish I could navigate my own struggles with the same steadiness. He’s my constant in life, and I’m endlessly grateful we found each other so early on.

My health journey has been complicated. I’ve dealt with chronic foot pain from the young age of 23 – with peaks and valleys since then. It’s been difficult and I’m currently dealing with another valley. The medical profession hasn’t had many answers and so I’m taking it a day at a time. My people have been constantly supportive and I’m forever grateful.

To make life a little easier at home, we remodeled the kitchen in 2018, during one of my tougher stretches. We added a rolling office chair with smooth roller‑blade wheels, and now I can move around the whole kitchen without needing to stand. It’s been such a helpful way for me to keep cooking and keep the business going. Having a kitchen I can navigate comfortably has given me a sense of independence that means a lot.

What’s Ahead

What lies ahead for me is a real focus on easy, tasty dinner recipes. I’ve realized my true love is figuring out what a busy family needs on a regular weeknight. Tex‑Mex and pizza are two of my forever favorites, so you’ll definitely be seeing more of those, too. Plus more ice cream!

When I get feeling better, expect more travel too. I can’t wait to get out with Mike and see our big beautiful world – and still come home to time with family and our grandkids, which is its own kind of joy.

I also want to thank each and every one of you who made it this far in this post. And a big, giant hug to those of you who continue to try my recipes. It means so much to me when you leave a review and share what you think – it truly makes my day.

Pumpkin Crunch Coffee Cake

Sue Ringsdorf — Tue, 13 Oct 2026 11:00:00 +0000

This Pumpkin Crunch Coffee Cake is a soft and warmly spiced pumpkin cake loaded with a buttery pecan streusel topping and finished with a sweet vanilla glaze. It’s the ultimate cozy fall treat that comes together easily and is absolutely perfect for weekend brunches, holiday gatherings, or anytime pumpkin season calls!

Pumpkin Coffee Cake

When it comes to pumpkin treats, this one’s a winner. My new pumpkin crunch coffee cake has all the cozy fall flavor, plus a buttery pecan topping that gives it the best little crunch in every bite. It’s simple, warm, and exactly what you want with your morning coffee.

It wouldn’t be fall if I didn’t have a new pumpkin recipe to share with y’all. Pumpkin really is my cool‑weather love language, and this one hits all the cozy notes.

Looking for other delicious pumpkin recipes this fall? Try our Pumpkin Ice Cream, Pumpkin Oatmeal Pancakes, Pumpkin Cheesecake Bites, and Pumpkin Spice Donuts.

Why This Recipe Works:

Incredibly moist and tender crumb – the combination of pumpkin puree, sour cream, and both a whole egg and egg yolk creates the most luxuriously soft and moist cake that stays that way for days
Warmly spiced pumpkin flavor – cinnamon and pumpkin pie spice give this cake that cozy, irresistible fall flavor in every single bite
That pecan crunch topping – buttery, cinnamon, and loaded with chopped pecans, the streusel adds the most incredible crunchy contrast to the soft, tender cake beneath
Finished with a vanilla glaze – a simple drizzle of sweet vanilla glaze ties everything together and makes this coffee cake look and taste absolutely stunning

What You’ll Need:

Ok, so there are a lot of required ingredients but they are mostly pantry staples which we always have on hand here. Plus it’s worth it!

For the cake – butter, brown sugar, granulated sugar, eggs, vanilla, pumpkin puree, sour cream, flour, baking soda, kosher salt, cinnamon, and pumpkin pie spice
For the crunch topping – brown sugar, flour, pecans, cinnamon, salt, and butter
For the glaze – powdered sugar, whole milk, and vanilla

How to make Pumpkin Crunch Coffee Cake:

Step 1
Prep. Preheat oven to 350 degrees F. Add parchment paper to a 9×9 pan, allowing the ends to hang over the sides slightly.

Step 2
Cream butter and sugars. Combine softened butter and sugars in a large stand mixer with a paddle attachment. Cream together on a low speed until well combined and creamy.

Step 3
Add remaining wet ingredients. Then add the egg, egg yolk, vanilla extract, pumpkin puree, and sour cream. Mix again until well combined.

Step 4
Add dry ingredients. Add the flour, baking soda, kosher salt, ground cinnamon, and pumpkin pie spice. Mix again until just combined – don’t over-mix.

Step 5
Combine crunch topping. In a small mixing bowl, combine the brown sugar, flour, chopped pecans, cinnamon, salt, and chopped butter. Use your hands to press the butter into the other ingredients, stirring to combine.

Step 6
Assemble coffee cake. Spread the pumpkin cake batter into the prepared pan, using a spatula to smooth evenly to all sides. Then use your hands to sprinkle the crunch topping over the cake batter.

Step 7
Bake cake. Bake pumpkin coffee cake in preheated oven for 45-50 minutes, or until set in the center. Let cake set for 15 minutes before removing.

Step 8
Cool. Use the parchment paper as handles to gently transfer the cake to a wire cooling rack. Let cool.

Step 9
Make icing. In a small mixing bowl, combine the powdered sugar, whole milk, and vanilla extract. Stir well with a spoon.

NOTE: If the icing is too thick, add a few extra drops of milk. If the icing is too thin, add some extra powdered sugar. Adjust the consistency to your liking.

Step 10
Add icing. Drizzle the icing over the pumpkin cake.

Step 11
Serve. Serve slices of pumpkin crunch cake with a cup of coffee or a cold glass of milk!

Storing and Freezing:

Store leftover coffee cake in an airtight container on your countertop for 3-4 days.
To freeze, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature and add a fresh drizzle of vanilla glaze before serving. The glaze does not freeze well so always add it fresh!

Recipe FAQs:

Can I use pumpkin pie filling instead of pure pumpkin puree?

Stick with pure pumpkin puree for this recipe — pumpkin pie filling already contains added sugar and spices which will throw off the flavor and sweetness balance of the cake. Pure pumpkin puree gives you full control over the flavor!

Can I make this coffee cake ahead of time?

Absolutely! This cake actually gets even more moist and flavorful the next day as everything settles together. Bake it the night before, cover tightly, and store at room temperature. Add the vanilla glaze right before serving for the freshest presentation!

How do I know when the coffee cake is done?

Insert a toothpick into the center of the cake – it should come out clean or with just a few moist crumbs. The edges should be pulling away slightly from the sides of the pan and the streusel topping should be golden brown and fragrant.

Can I substitute the sour cream?

Yes! Full fat Greek yogurt is the best substitute and works beautifully – same tangy richness and moisture without any noticeable difference in the final result.

How do I keep the streusel topping crunchy?

Make sure the butter is cold and cut into small cubes when mixing the streusel – this creates those chunky, crunchy clusters rather than a dense, pasty topping. Don’t over-mix and resist pressing it down too firmly onto the batter!

Can I leave out the pecans?

Of course! Simply omit the pecans or swap them for walnuts, almonds, or even pumpkin seeds for a fun seasonal twist. The streusel will still be absolutely delicious without the nuts!

Can I freeze this coffee cake?

Yes! Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature and add a fresh drizzle of vanilla glaze before serving. The glaze does not freeze well so always add it fresh!

Other Delicious Coffee Cake Recipes:

We love a cup of Cold Brew Coffee or Homemade Pumpkin Spice Latte to pair with one of these delicious coffee cakes.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Pumpkin Crunch Coffee Cake

This Pumpkin Crunch Coffee Cake is a soft and warmly spiced pumpkin cake loaded with a buttery pecan streusel topping and finished with a sweet vanilla glaze. It's the ultimate cozy fall treat that comes together easily and is absolutely perfect for weekend brunches, holiday gatherings, or anytime pumpkin season calls!

Course Dessert

Cuisine American

Keyword pumpkin crunch coffee cake

Prep Time 25

Cook Time 45

Total Time 1 10

Servings servings

Calories 446kcal

Author Sue Ringsdorf

Ingredients

For the pumpkin cake:

1/2 cup unsalted butter – softened to room temperature
1/2 cup light brown sugar (110 grams)
1/4 cup granulated sugar (50 grams)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
3/4 cup pure pumpkin puree
1/2 cup sour cream
1 1/2 cup all-purpose flour (180 grams)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice

For the crunch topping:

1/3 cup brown sugar (73 grams)
1/3 cup all-purpose flour (40 grams)
1/3 cup chopped pecans
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 cup unsalted butter

For the vanilla glaze:

3/4 cup powdered sugar (90 grams)
1 Tablespoon whole milk
1 teaspoon vanilla extract

Instructions

Prep. Preheat oven to 350 degrees F. Add parchment paper to a 9×9 pan, allowing the ends to hang over the sides slightly.
Cream butter and sugars. Combine softened butter and sugars in a large stand mixer with a paddle attachment (you can use a hand mixer as well). Cream together on a low speed until well combined and creamy.
1/2 cup unsalted butter, 1/2 cup light brown sugar (110 grams), 1/4 cup granulated sugar (50 grams)
Add remaining wet ingredients. Then add the egg, egg yolk, vanilla extract, pumpkin puree, and sour cream. Mix again until well combined.
1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract, 3/4 cup pure pumpkin puree, 1/2 cup sour cream
Add dry ingredients. Add the flour, baking soda, kosher salt, ground cinnamon, and pumpkin pie spice. Mix again until just combined – don’t over-mix.
1 1/2 cup all-purpose flour (180 grams), 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon pumpkin pie spice
Combine crunch topping. In a small mixing bowl, combine the brown sugar, flour, chopped pecans, cinnamon, salt, and chopped butter. Use your hands to press the butter into the other ingredients, stirring to combine.
1/3 cup brown sugar (73 grams), 1/3 cup all-purpose flour (40 grams), 1/3 cup chopped pecans, 1/2 teaspoon ground cinnamon, 1/2 teaspoon kosher salt, 1/4 cup unsalted butter
Assemble coffee cake. Spread the pumpkin cake batter into the prepared pan, using a spatula to smooth evenly to all sides. Then use your hands to sprinkle the crunch topping over the cake batter.
Bake cake. Bake pumpkin coffee cake in preheated oven for 45-50 minutes, or until set in the center. Let cake set for 15 minutes before removing.
Cool. Use the parchment paper as handles to gently transfer the cake to a wire cooling rack. Let cool.
Make icing. In a small mixing bowl, combine the powdered sugar, whole milk, and vanilla extract. Stir well with a spoon.
NOTE: If the icing is too thick, add a few extra drops of milk. If the icing is too thin, add some extra powdered sugar. Adjust the consistency to your liking.
3/4 cup powdered sugar (90 grams), 1 Tablespoon whole milk, 1 teaspoon vanilla extract
Add icing. Drizzle the icing over the pumpkin cake.
Serve. Serve slices of pumpkin crunch cake with a cup of coffee or a cold glass of milk!

Notes

Store leftover coffee cake in an airtight container on your countertop for 3-4 days.
To freeze, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature and add a fresh drizzle of vanilla glaze before serving. The glaze does not freeze well so always add it fresh!

Nutrition

Vermont in Full Color: Our Leaf‑Peeping Getaway

Sue Ringsdorf — Thu, 08 Oct 2026 11:00:00 +0000

We spent five nights in northern Vermont soaking up peak fall colors, and the scenery was absolutely incredible. Even with my foot issues, we made the most of the trip and enjoyed every bit of the gorgeous foliage!

Chasing Fall Colors

Growing up in Iowa, fall was always my favorite time of year, and it still holds that spot for me. The trees were gorgeous, and I can still picture us raking leaves into big piles while Dad burned them in the backyard. Those smoky, cozy smells are etched in my memory.

In Texas, we’re a bit cheated on fall color – the leaves don’t turn much and usually drop in late November or early December. I still love the vibe of the season, but the bright, fiery foliage just doesn’t really happen here.

Mike planned this trip months ago after hearing me repeat that I’d love to see fall foliage in one of the places it’s most famous. Vermont was the perfect choice, and it absolutely lived up to the hype!

Get ready for all the colorful foliage below – the photos don’t even come close to capturing how stunning it really was.

At The Airbnb

When we first mapped out this trip, staying close to the Lamoille Valley Rail Trail was our top priority, and our Airbnb fit the bill perfectly. It wasn’t luxurious, but it had everything we needed – a mountain‑view deck plus a fire pit where we spent a few chilly evenings talking, sipping red wine, and enjoying Mike’s charcuterie.

Johnson is a very small town, and the limited restaurant options surprised us, but we made it work by driving out for meals most days. So instead of sharing a food list like I usually do, this post is all about the gorgeous Vermont foliage.

The Lamoille Trail

The Lamoille Valley Rail Trail (LVRT) is a long, scenic, multi‑use path that runs across northern Vermont, following the old Lamoille Valley Railroad line. It’s known for being flat, accessible, and incredibly picturesque, making it great for walking, biking, running, and winter activities like cross‑country skiing and snowmobiling.

Despite my foot issues, I was determined to ride the trail at least once on our trip. Luckily, I got set up on a lightweight e‑bike with a throttle, so I basically cruised along like it was a little motorcycle with just a bit of pedaling.

We stopped several times for photos and even squeezed in our brewery ritual – IPAs and burgers were the perfect fuel for the ride back. I’m so happy I was able to get out on the trail, and equally glad Mike got to enjoy a couple of solo rides too.

The Johnson‑to‑Newport Drive (And All Those Colors)

Vermont gave us a mix of bright blue skies and rainy, cloud‑covered days, and honestly, both were beautiful. On one of the drizzly days, we took a drive from Johnson to Newport via Jay Peak, and the foliage was at full, fiery peak. The colors were so unreal we kept blurting out omg’s and sheeshes the whole way.

Mike stopped the car several times so I could snap photos right out the window, and he even hopped out a few times to get “just the right angle” for me. I’m pretty sure he just earned himself an official photography job for the blog. I was quick to get a photo of him taking a pic of the most beautiful tree outside Newport!

Mike’s Bike Ride

Mike went on a couple of solo rides along the trail while I stayed back resting my feet (and writing this post). He ended up taking some really beautiful photos, and I just had to share them with you. Those reflections on the ponds are incredible.

Ride to Smugglers Notch

We took one of the prettiest drives of the whole trip – from Johnson up through Smugglers’ Notch, over to Stowe, and then back to our Airbnb. The climb through Smugglers’ is wild in the best way: narrow curves, huge boulders, and those tunnels of color that make you gasp. Most of these shots were taken straight out the sunroof of our rental car, which turned out to be a genius move on my part!

As soon as we descended into Stowe, the landscape opened into rolling hills and postcard‑worthy foliage. We stopped at Piecasso for pizza and a beer, and it totally hit the spot. (Plus we celebrated an ISU win while we were waiting for our pizza!) The whole loop was stunning – the kind of drive where every curve makes you want to pull over for just one more photo. My phone is full of Vermont photos now and I’m not mad about it!

Grilled Butter Chicken Kabobs

Sue Ringsdorf — Mon, 05 Oct 2026 11:00:00 +0000

Grilled Butter Chicken Kabobs are smoky, tender, and packed with warm spices from a yogurt marinade that keeps the chicken juicy. Finished with a rich, silky butter‑tomato‑coconut sauce, they’re perfect over rice with grilled veggies and plenty of naan!

Josh’s Butter Chicken

This recipe comes from our oldest son, Josh, and after he made it for us a handful of times, I finally asked if I could share it with all of you. No gatekeeping in this house – good food is meant to be passed around.

Josh is a pretty big Gordon Ramsay fan, and after watching him make his “15‑minute butter chicken,” he went off and created his own version. I love this one even more – it uses less butter, and grilling the chicken as kabobs gives it that perfect char. Can’t wait to hear what you think of it.

Why we love this recipe:

The yogurt marinade makes the chicken super tender and loaded with warm, fragrant spices.
Grilling adds smoky, charred flavor that pairs perfectly with the creamy butter sauce.
The sauce is rich, silky, and layered with ginger, garlic, jalapeño, and coconut milk.
It’s a full, delicious meal — kabobs, veggies, rice, naan, and plenty of fresh cilantro to finish.

What You’ll Need:

chicken breasts
seasonings – ground cumin, turmeric, cayenne pepper, garam masala, salt, and pepper
plain Greek yogurt
veggies – red onion, jalapeños, ginger, garlic, cilantro
tomato sauce
lemon
coconut milk
butter
veggies to skewer – onion, bell pepper, or others of your choice (we like to add mushrooms)
white rice and fresh naan to serve

How to make Grilled Butter Chicken Kabobs:

Step 1
Prep chicken. Slice chicken breasts into bite-sized pieces and place in a mixing bowl.

Step 2
Add marinade ingredients. To the bowl with the chicken, add the seasonings (ground cumin, turmeric, cayenne pepper, garam masala, salt, pepper) and Greek yogurt. Mix until well combined.

Step 3
Refrigerate chicken. Place prepared chicken (with marinade) in the refrigerator (covered) for at least two hours or overnight.

Step 4
Make sauce. Heat a large stock pot over medium heat. Add butter and when melted, add the red onion and jalapeños and cook until softened, about 4-5 minutes. Then add the ginger and garlic and stir for another minute. Add chopped cilantro, seasonings (ground cumin, turmeric, cayenne pepper, garam masala plus salt and pepper to taste) – and stir well.

Add tomato sauce and bring mixture to a boil, stirring frequently. Then add coconut milk and fresh lemon juice and heat through. Pour sauce into a large blender and puree until smooth.

Step 5
Prep the vegetables for skewering. Cut the onion and bell peppers into bite‑sized chunks so they thread easily and cook evenly.

Step 6
Assemble kabobs. Assemble the kabobs by threading the marinated chicken and all your veggies onto metal skewers. Mix and match the colors and textures however you like – there’s no wrong way to build them. Just aim for even spacing so everything cooks at the same pace and gets those great grill marks.

Step 7
Light outdoor grill. Light your backyard grill (we use our Big Green Egg) to medium-high heat. Make sure it’s hot before adding kabobs to the grill grates.

Step 8
Grill butter chicken kabobs. Place the kabobs on the grill and cook them over medium‑high heat, turning every few minutes so all sides get nicely charred. Keep rotating until the chicken is cooked through and the veggies are tender.

We use a digital thermometer to test the internal temperature and remove when chicken registers 160 degrees F, allowing for a few extra degrees of carry-over cooking.

Step 9
Serve. Serve kabobs over some prepared white rice with a ladle of the sauce, chopped cilantro, and fresh naan bread.

Store leftover chicken kabobs in an airtight container in your refrigerator for 3-4 days. We often meal prep and store in small containers over some rice.

Recipe FAQs:

How long should I marinate the chicken?

At least 2 hours, but we often marinate overnight if time allows.

Can I use chicken thighs instead of breasts?

Yes. Thighs stay even juicier and are harder to overcook on high heat. You’ll want to cook them to a higher temperature, however.

Can I make the sauce ahead of time?

Yes — it reheats beautifully. Make it a day in advance and warm it gently before serving.

Can I use light coconut milk instead of full-fat?

You can, but the sauce won’t be as silky or rich. Full‑fat gives the best texture.

What should I serve with the kabobs?

White rice, naan, grilled veggies, and a handful of fresh cilantro make it a complete meal.

Other Delicious Kabob Recipes:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Grilled Butter Chicken Kabobs Recipe

Course Grilling, Main Dish

Cuisine Indian

Keyword grilled butter chicken kabobs

Prep Time 45

Cook Time 30

Total Time 1 15

Servings servings

Calories 515kcal

Author Sue Ringsdorf

Ingredients

For the chicken marinade:

2 ½ pounds boneless, skinless chicken breasts – sliced into cubes
2 ½ teaspoons ground cumin
2 teaspoons turmeric
2 teaspoons garam masala
1 teaspoon cayenne pepper
kosher salt and freshly ground black pepper – to taste
1 ½ cups plain Greek yogurt – full-fat or 2% is fine

For the sauce:

2 Tablespoons unsalted butter
1 large red onion – chopped
2 medium jalapeños – seeds removed and chopped
2 Tablespoons fresh ginger – minced
4 cloves garlic – minced
2 teaspoons EACH ground cumin, turmeric, garam masala
1 teaspoon cayenne pepper
kosher salt and freshly ground black pepper – to serve
1/4 cup fresh cilantro – chopped
15 oz. tomato sauce
2 Tablespoons unsalted butter
15 oz. full-fat coconut milk
2 Tablespoons lemon juice – freshly squeezed

Other:

1 large onion
2 medium bell peppers – any color
white rice and fresh naan – to serve

Instructions

Prep chicken. Slice chicken breasts into bite-sized pieces and place in a mixing bowl.
2 ½ pounds boneless, skinless chicken breasts
Add marinade ingredients. To the bowl with the chicken, add the seasonings (ground cumin, turmeric, cayenne pepper, garam masala, salt, pepper) and Greek yogurt. Mix until well combined.
2 ½ teaspoons ground cumin, 2 teaspoons turmeric, 2 teaspoons garam masala, 1 teaspoon cayenne pepper, kosher salt and freshly ground black pepper, 1 ½ cups plain Greek yogurt
Refrigerate chicken. Place prepared chicken (with marinade) in the refrigerator (covered) for at least two hours or overnight.
Make sauce. Heat a large stock pot over medium heat. Add butter and when melted, add the red onion and jalapeños and cook until softened, about 4-5 minutes. Then add the ginger and garlic and stir for another minute. Add chopped cilantro, seasonings (ground cumin, turmeric, cayenne pepper, garam masala plus salt and pepper to taste) – and stir well.
Add tomato sauce and bring mixture to a boil, stirring frequently. Then add coconut milk and fresh lemon juice and heat through. Pour sauce into a large blender and puree until smooth.
2 Tablespoons unsalted butter, 1 large red onion, 2 medium jalapeños, 2 Tablespoons fresh ginger, 4 cloves garlic, 2 teaspoons EACH ground cumin, turmeric, garam masala, 1 teaspoon cayenne pepper, kosher salt and freshly ground black pepper, 1/4 cup fresh cilantro, 15 oz. tomato sauce, 2 Tablespoons unsalted butter, 15 oz. full-fat coconut milk, 2 Tablespoons lemon juice
Prep the vegetables for skewering. Cut the onion and bell peppers into bite‑sized chunks so they thread easily and cook evenly.
1 large onion, 2 medium bell peppers
Assemble kabobs. Assemble the kabobs by threading the marinated chicken and all your veggies onto metal skewers. Mix and match the colors and textures however you like – there’s no wrong way to build them. Just aim for even spacing so everything cooks at the same pace and gets those great grill marks.
Light outdoor grill. Light your backyard grill (we use our Big Green Egg) to medium-high heat. Make sure it’s hot before adding kabobs to the grill grates.
Grill butter chicken kabobs. Place the kabobs on the grill and cook them over medium‑high heat, turning every few minutes so all sides get nicely charred. Keep rotating until the chicken is cooked through and the veggies are tender.
We use a digital thermometer to test the internal temperature and remove when chicken registers 160 degrees F, allowing for a few extra degrees of carry-over cooking.
Serve. Serve kabobs over some prepared white rice with a ladle of the sauce, chopped cilantro, and fresh naan bread.
white rice and fresh naan

Notes

Prep ahead: You can marinate the chicken and make the sauce the day before. Just reheat sauce to serve.
Adjust the spices as you like. If you want more heat, include some of the jalapeño seeds and more cayenne pepper. If you want less heat, reduce jalapeño and cayenne pepper.
Store leftover chicken kabobs in an airtight container in your refrigerator for 3-4 days. We often meal prep and store in small containers over some rice.

Nutrition

My Favorite Pumpkin Recipes

Sue Ringsdorf — Mon, 28 Sep 2026 11:00:00 +0000

If you know me at all, you know that my love for pumpkin runs deep – and this collection of my all-time favorite pumpkin recipes is proof! From cozy baked goods to indulgent desserts, these are the recipes that will have you craving pumpkin every single season of the year!

Pumpkin Everything!

Pumpkin season is basically my Super Bowl. The moment the calendar even thinks about flipping to fall, I’m already grabbing cans of purée like they might go extinct. There’s just something about pumpkin treats that feels like a warm hug from October itself. Pumpkin muffins, pumpkin bars, pumpkin coffee cake… if it can hold still long enough, I’ll probably try to add pumpkin to it.

And let’s be honest: pumpkin isn’t just an ingredient, it’s a personality. It shows up to the party wearing a cozy sweater, carrying a cinnamon‑sugar candle, and insisting we all slow down and enjoy the moment. Pumpkin is the friend who reminds you that it’s perfectly acceptable to eat dessert for breakfast, especially if there’s a crumble topping involved!

Plus, pumpkin treats have this magical ability to make even the most chaotic day feel a little more charming. Burned dinner? Pumpkin bread fixes it. Long work week? Pumpkin cookies, obviously.

Hosting a fall gathering? Pumpkin anything will have people thinking you planned weeks in advance, even if you whipped it together ten minutes before guests arrived.

Can you tell that I LOVE PUMPKIN?!

Pumpkin Things:

Pumpkin purée adds moisture – like, a lot of moisture. It’s basically nature’s way of saying “you will have a soft, tender crumb whether you like it or not.” Pumpkin keeps baked goods plush, but it can also make them dense if you don’t balance it with enough leavening.
Pumpkin loves spices more than anything. Cinnamon, nutmeg, ginger, cloves – pumpkin is that friend who shows up and says “I didn’t come alone.” It tastes fine on its own, but it becomes magic when the spices join the party.
Canned pumpkin is your best friend. It’s consistent, reliable, and way easier than roasting your own. Most bakers use canned because it gives the same texture every time, and honestly, it’s just better for baking.
Pumpkin purée is thick, so it can weigh down batter. If your muffins or cakes feel heavy, it’s not you – it’s the pumpkin. A little extra baking powder or baking soda helps lift things back up.

Favorite Pumpkin Recipes:

Pumpkin Streusel Bread Recipe

Pumpkin Streusel Bread is moist in the center and topped with the most delicious buttery, crumble topping. This fall quick bread is a favorite and makes the house smell like pumpkin heaven!

Head to recipe!

Iced Pumpkin Cookies

Iced Pumpkin Cookies are thick and cake-like, and topped with an easy powdered sugar icing. Store these favorite fall treats in the refrigerator, and enjoy them cold with a cup of coffee. A perfect duo, and your friends and family will be asking for the recipe!

Head to recipe!

Pumpkin Pie in Graham Cracker Crust Recipe

Pumpkin Pie in Graham Cracker Crust combines the creamy, spiced richness of traditional pumpkin filling with the sweet, buttery crunch of a graham cracker base. This pumpkin pie deserves a special place on your holiday table!

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Pumpkin Crunch Coffee Cake

Head to recipe!

Pumpkin Cheesecake Bites

Pumpkin Cheesecake Bites are the perfect fall treat, consisting of a graham cracker crust with a pumpkin cream cheese filling. These delicious mini cheesecakes are light and fluffy and are a nice replacement for pumpkin pie!

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Best Pumpkin Cake with Cream Cheese Frosting

Best Pumpkin Cake with Cream Cheese Frosting starts with a super moist cake, and is topped with the best cream cheese frosting. This easy fall dessert is full of all the pumpkin flavors, and is the perfect treat to enjoy with a cup of coffee.

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Pumpkin Spice Sugar Cookies

Pumpkin Spice Sugar Cookies are a fall spin on the classic sugar cookies. Adding pumpkin spice to both the cookie dough and the cream cheese frosting make these the best cookies. They are literally melt-in-your-mouth delicious!

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Pumpkin Ice Cream Recipe

Pumpkin Ice Cream is a creamy, spiced treat that combines the rich flavors of pumpkin puree with warm notes of cinnamon and pumpkin pie spice. It's a perfect autumn dessert, balancing sweet and earthy tastes with a smooth, velvety texture.

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Pumpkin Streusel Muffins

Pumpkin Streusel Muffins are moist, spiced with cinnamon and pumpkin pie spice, and topped with a crunchy, buttery streusel that adds a delightful texture. Each bite combines the rich flavor of pumpkin with a sweet, crumbly topping for a perfect fall treat.

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Homemade Pumpkin Spice Lattes

Homemade Pumpkin Spice Lattes are the perfect chilly weather coffee. Whip these up for your friends and family, and save money instead of hitting that drive through. So cozy and delicious!

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Pumpkin Oatmeal Pancakes Recipe

Pumpkin Oatmeal Pancakes are a healthier pancake combining processed oats, pumpkin puree, and maple syrup with the standard pancake ingredients. Add chocolate chips and top these with your choice of toppings for the perfect fall breakfast!

Head to recipe!

Pumpkin Foam Cold Brew

Pumpkin Foam Cold Brew is both cheaper and better to make at home than the drive through! You can also control what's in it, which is a bonus if you're monitoring sugar and calories!

Head to recipe!

Triple Chocolate Brownie Pie

Sue Ringsdorf — Thu, 24 Sep 2026 11:00:00 +0000

This Triple Chocolate Brownie Pie is the ultimate indulgence for chocolate lovers, featuring a rich and fudgy brownie filling baked right into a buttery, flaky pie crust. Finished with a sprinkle of flaky salt and a dollop of whipped cream, it’s a stunning dessert that comes together with simple ingredients and tastes absolutely irresistible!

Brownie Pie

Are you more of a brownie person or a cookie person? And when it comes to texture – gooey, chewy, or crumbly? I have to say, gooey wins almost every single time for me, which is exactly why this brownie pie is so completely up my alley!

One of the best parts of this recipe is just how easy it is to customize! Swap the dark chocolate chips for white chocolate, peanut butter chips, or even crushed peppermint for a fun seasonal twist. You can also fold in a handful of chopped nuts or a swirl of caramel before baking for an extra layer of flavor. However you make it your own, this pie is guaranteed to be a hit!

Why This Recipe Works:

Triple the chocolate, triple the indulgence – melted semisweet chocolate, cocoa powder, and dark chocolate chips create three incredible layers of rich, fudgy chocolate flavor in every single bite
Brownie meets pie – all the fudgy, chewy goodness of a brownie baked into a flaky pie crust for the best of both dessert worlds
That flaky pie crust – buttery and crisp, it’s the perfect contrast to the rich, gooey brownie filling baked inside
Finishing touches that take it over the top – a sprinkle of flaky salt and a dollop of whipped cream balance the sweetness and make every slice absolutely irresistible

What You’ll Need:

pie crust
unsalted butter
sugars – a combo of granulated sugar and brown sugar
chocolate – a combo of semisweet chocolate bar, unsweetened cocoa powder, and dark chocolate chips
eggs
vanilla extract
all-purpose flour
kosher salt
sea salt and whipped cream to serve

How to make Chocolate Brownie Pie:

Step 1
Preheat oven. Preheat oven to 350 degrees F.

Step 2
Roll out pie crust. If using my homemade all-butter crust, you’ll need only one half of it for this pie recipe. Roll the dough out into a 12-inch circle and gently transfer it to a 9-inch pie plate. Tuck the edges under and crimp them to your liking, then pop the crust back in the fridge until ready to use.

Step 3
Melt butter and chocolate. In a saucepan over low heat, melt the butter and chocolate together until completely smooth. Let cool slightly.

Step 4
Add remaining wet ingredients. Transfer the chocolate mixture to a mixing bowl, and add the sugars. Use a whisk to mix well. Then add the beaten eggs and vanilla – and mix again.

Step 5
Add dry ingredients. To the mixing bowl, add the flour, cocoa powder, salt, and 3/4 cup of chocolate chips. Mix again.

Step 6
Pour the batter into prepared pan. Pour the batter on top of the prepared pie crust, using a spatula to smooth evenly to all sides. Add remaining chocolate chips to the top of the brownie batter.

Step 7
Make whipped cream. In a mixing bowl, combine heavy cream, a tablespoon of powdered sugar, and a bit of vanilla extract. Use a hand mixer to combine just until stiff peaks form.

Instead of whipping cream, you can use scoops of vanilla bean ice cream.

Step 8
Bake. Bake pie for approximately 37-40 minutes, or until done to your liking. We like ours on the gooey side.

Step 9
Cool slightly. Remove brownie pie from oven, sprinkle with flaky sea salt, and then let sit for about 15 minutes.

Step 10
Slice and EAT. Slice the chocolate brownie pie and top with homemade whipping cream or vanilla ice cream!

Store leftover pie on the countertop for 1-2 days. After that, store covered in the refrigerator for two more days. Let it come to room temperature or warm it slightly before serving for the best fudgy texture.

Recipe FAQs:

How do I know when the pie is done baking?

This pie is meant to be slightly underbaked in the center for that signature fudgy, brownie-like texture. Look for the edges to be set and the top to have that classic crinkly, shiny crust, while the center still has a slight jiggle. A toothpick inserted near the center should come out with a few moist crumbs, not completely clean.

Can I use a store-bought pie crust?

Absolutely! A store-bought pie crust works perfectly and saves time. Just make sure it’s unbaked and fits your standard 9-inch pie plate.

What’s the best way to melt the chocolate and butter together?

Melt them together in the microwave in 30 second intervals, stirring between each, or use a double boiler on the stovetop for more control. Let the mixture cool slightly before adding the eggs so you don’t accidentally scramble them!

Can I substitute the dark chocolate chips?

Definitely! Semisweet or milk chocolate chips both work beautifully if you prefer a slightly sweeter pie. White chocolate chips are also a fun variation if you want an extra layer of contrast.

Why do I add salt on top after baking?

A sprinkle of flaky salt after baking enhances and balances the rich chocolate flavor, cutting through the sweetness in the best way. It’s a simple step that makes a big difference!

Can I make this pie ahead of time?

Yes! This pie can be made a day ahead and stored covered at room temperature or in the refrigerator. It also tastes incredible slightly warm or at room temperature, so it’s very flexible for entertaining.

Other Delicious Brownie Desserts:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Triple Chocolate Brownie Pie Recipe

This Triple Chocolate Brownie Pie is the ultimate indulgence for chocolate lovers, featuring a rich and fudgy brownie filling baked right into a buttery, flaky pie crust. Finished with a sprinkle of flaky salt and a dollop of whipped cream, it's a stunning dessert that comes together with simple ingredients and tastes absolutely irresistible!

Course Dessert

Cuisine American

Keyword triple chocolate brownie pie

Prep Time 25

Cook Time 38

Total Time 1

Servings servings

Calories 567kcal

Author Sue Ringsdorf

Ingredients

1 pie crust, unbaked – use our all-butter pie crust or a store-bought crust
1/2 cup unsalted butter – melted
4 oz. semisweet chocolate bar – chopped
1/2 cup granulated sugar (100 grams)
1/2 cup light brown sugar (110 grams)
3 large eggs – at room temperature
2 teaspoons vanilla extract
1/2 cup all-purpose flour (60 grams)
1/4 cup unsweetened cocoa (20 grams)
1/2 teaspoon kosher salt
1 cup dark chocolate chips
sprinkle of flaky sea salt
whipped cream to serve

Instructions

Preheat oven. Preheat oven to 350 degrees F.
Roll out pie crust. If using my homemade all-butter crust, you’ll need only one half of it for this pie recipe. Roll the dough out into a 12-inch circle and gently transfer it to a 9-inch pie plate. Tuck the edges under and crimp them to your liking, then pop the crust back in the fridge until ready to use.
1 pie crust, unbaked
Melt butter and chocolate. In a saucepan over low heat, melt the butter and chocolate together until completely smooth. Let cool slightly.
1/2 cup unsalted butter, 4 oz. semisweet chocolate bar
Add remaining wet ingredients. Transfer the chocolate mixture to a mixing bowl, and add the sugars. Use a whisk to mix well. Then add the beaten eggs and vanilla – and mix again.
1/2 cup granulated sugar (100 grams), 1/2 cup light brown sugar (110 grams), 3 large eggs, 2 teaspoons vanilla extract
Add dry ingredients. To the mixing bowl, add the flour, cocoa powder, salt, and 3/4 cup of chocolate chips. Mix again.
1/2 cup all-purpose flour (60 grams), 1/4 cup unsweetened cocoa (20 grams), 1/2 teaspoon kosher salt, 1 cup dark chocolate chips
Pour the batter into prepared pan. Pour the batter on top of the prepared pie crust, using a spatula to smooth evenly to all sides. Add remaining chocolate chips to the top of the brownie batter.
Make whipped cream. In a mixing bowl, combine heavy cream, a tablespoon of powdered sugar, and a bit of vanilla extract. Use a hand mixer to combine just until stiff peaks form.
Instead of whipping cream, you can use scoops of vanilla bean ice cream.
whipped cream to serve
Bake. Bake pie for approximately 37-40 minutes, or until done to your liking. We like ours on the gooey side.
Cool slightly. Remove brownie pie from oven, sprinkle with flaky sea salt, and then let sit for about 15 minutes.
sprinkle of flaky sea salt
Slice and EAT. Slice the chocolate brownie pie and top with homemade whipping cream or vanilla ice cream!

Notes

Store leftover pie on the countertop for 1-2 days. After that, store covered in the refrigerator for two more days. Let it come to room temperature or warm it slightly before serving for the best fudgy texture.
This pie can be made a day ahead and stored covered at room temperature or in the refrigerator. It also tastes incredible slightly warm or at room temperature, so it’s very flexible for entertaining.

Nutrition

All Butter Pie Crust

Sue Ringsdorf — Mon, 21 Sep 2026 11:00:00 +0000

This All-Butter Pie Crust is made effortlessly in the food processor, creating a perfectly flaky, golden crust with minimal effort. Pure butter gives it rich flavor and tender layers, making it the ultimate base for both sweet and savory pies!

Homemade Pie Crust Recipe

Exciting news from SueBee Homemaker HDQ — I’m finally making traditional pie crust! I’m not sure why I’ve been avoiding it for so long, since scones are one of my favorite things to bake, and pie crust is actually quite similar to the scone-making process.

Turns out, making pie crust isn’t nearly as scary as I imagined! With just a few simple ingredients and a little gentle mixing, the dough comes together in no time — and the best part? That flaky, buttery goodness practically bakes itself into perfection. Honestly, I might start making pies just for the joy of rolling out the dough – LOL!

Stay tuned for SO MANY pie recipes coming to the blog over the next several years.

Why We Love All-Butter Crust:

Rich, buttery flavor – Nothing beats the deep, natural taste of pure butter.
Flaky layers – The butter creates tender, flaky layers that melt in your mouth.
Versatile – Perfect for both sweet and savory pies.
Homemade goodness – No shortening or mystery fats; you know exactly what’s in it.

What You’ll Need:

All-Purpose Flour
Granulated Sugar
Kosher Salt
Unsalted Butter
Ice Cold Water

How to make All Butter Pie Crust:

Step 1
Prep butter. Slice the cold butter into two-tablespoon cubes. Keep in the refrigerator until ready to use so that it stays cold.

Step 2
Combine dry ingredients. To a large food processor, add dry ingredients – flour, sugar, and salt. Pulse a few times to combine well.

Step 3
Add cold butter. Then add the chunks of very cold butter to the food processor. Pulse about 20 times, or until the mixture forms mostly small crumbs. Transfer mixture to a mixing bowl and then use your hands to press any remaining large clumps into the flour mixture. (You can also skip using a food processor. Just cube the butter and use your hands to press the butter in.)

Step 4
Add cold water. Drizzle in the cold water one tablespoon at a time, tossing gently with a fork after each addition. Add just enough water for the dough to hold together when pressed, being careful not to over-mix so the crust stays tender and flaky.

Step 5
Divide, wrap, and chill dough. Once the dough starts coming together, gather it with your hands and gently press it into a ball on a lightly floured surface. It should hold together without being sticky. Divide the dough in half and then flatten each into a disk. Wrap each section tightly in plastic wrap, and refrigerate for at least an hour (or up to two days) to let the gluten relax and the butter firm up before rolling it out.

Step 6
Roll out pie crust. After chilling, remove the dough from the refrigerator and let it sit a few minutes if it’s very firm so it’s easier to roll. Lightly flour your work surface and rolling pin, then roll the dough out evenly so that it is about two inches larger than the pie plate.

Step 7
Transfer dough to pie plate. Carefully transfer pie dough to pie plate, gently pressing it into the bottom and sides without stretching. Trim any excess dough, fold under the edges, and crimp or decorate as desired. The crust is now ready to be filled and baked according to your recipe.

Recipe Tips:

Keep everything cold – Butter and water should be very cold to create flaky layers.
Use a light touch – Handle the dough gently to avoid overworking the gluten; this keeps the crust tender.
Cut butter into small pieces (or use food processor) – This ensures even distribution and flakiness.
Add water gradually – One tablespoon at a time, just until the dough holds together.
Chill the dough – Refrigerate for at least 1 hour to firm the butter and relax the gluten.
Roll carefully – Use a lightly floured surface and rolling pin, rolling from the center outward.
Don’t stretch the dough – Press it gently into the pie plate to prevent shrinking during baking.
Blind bake when needed – Pre-bake for custard or very wet fillings to avoid a soggy bottom.
Use quality butter – It makes a huge difference in flavor and texture.
Freeze for later – Dough can be wrapped tightly and frozen up to 2 months for convenience.

Recipe FAQs:

Can I make an all -butter pie crust without a food processor?

Yes! You can cut the butter into the flour by hand using a pastry cutter or two forks, then mix in cold water until the dough just comes together.

How much water should I add?

Add cold water one tablespoon at a time until the dough holds together when pressed, but isn’t sticky.

Why do I need to chill the dough?

Chilling firms up the butter and relaxes the gluten, which helps create a tender, flaky crust.

Can I freeze the dough?

Yes! Wrap it tightly in plastic and freeze for up to 2 months. Thaw in the refrigerator before rolling.

How do I prevent a soggy bottom crust?

Chill the dough well, pre-bake (blind bake) for custard or fruit pies when needed, and avoid overfilling with very wet fillings.

Other Delicious Pie Recipes:

Let’s make all the pies! Stay tuned as I add more to this list.

Looking for a savory pie? Try our Double Crust Chicken Pot Pie!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

All Butter Pie Crust

This All-Butter Pie Crust is made effortlessly in the food processor, creating a perfectly flaky, golden crust with minimal effort. Pure butter gives it rich flavor and tender layers, making it the ultimate base for both sweet and savory pies!

Course Dessert

Cuisine American

Keyword all butter pie crust, homemade pie crust

Prep Time 25

Chill Time 2

Total Time 2 25

Servings pie crusts

Calories 1689kcal

Author Sue Ringsdorf

Ingredients

2 3/4 cups all-purpose flour (330 grams)
2 Tablespoons granulated sugar (25 grams)
1 ¼ teaspoons kosher salt (5-6 grams)
1 ¼ cups unsalted butter (284 grams) – cut into cubes
½ cup ice cold water (118 grams) – or more

Instructions

Prep butter. Slice the cold butter into two-tablespoon cubes. Keep in the refrigerator until ready to use so that it stays cold.
Combine dry ingredients. To a large food processor, add dry ingredients – flour, sugar, and salt. Pulse a few times to combine well.
2 3/4 cups all-purpose flour (330 grams), 2 Tablespoons granulated sugar (25 grams), 1 ¼ teaspoons kosher salt (5-6 grams)
Add cold butter. Then add the chunks of very cold butter to the food processor. Pulse about 20 times, or until the mixture forms mostly small crumbs. Transfer mixture to a mixing bowl and then use your hands to press any remaining large clumps into the flour mixture. (You can also skip using a food processor. Just cube the butter and use your hands to press the butter in.)
1 ¼ cups unsalted butter (284 grams)
Add cold water. Drizzle in the cold water one tablespoon at a time, tossing gently with a fork after each addition. Add just enough water for the dough to hold together when pressed, being careful not to over-mix so the crust stays tender and flaky.
½ cup ice cold water (118 grams)
Divide, wrap, and chill dough. Once the dough starts coming together, gather it with your hands and gently press it into a ball on a lightly floured surface. It should hold together without being sticky. Divide the dough in half and then flatten each into a disk. Wrap each section tightly in plastic wrap, and refrigerate for at least an hour (or up to two days) to let the gluten relax and the butter firm up before rolling it out.
Roll out pie crust. After chilling, remove the dough from the refrigerator and let it sit a few minutes if it’s very firm so it’s easier to roll. Lightly flour your work surface and rolling pin, then roll the dough out evenly so that it is about two inches larger than the pie plate.
Transfer dough to pie plate. Carefully transfer pie dough to pie plate, gently pressing it into the bottom and sides without stretching. Trim any excess dough, fold under the edges, and crimp or decorate as desired. The crust is now ready to be filled and baked according to your recipe.

Notes

Wrap the pie dough tightly in plastic and freeze for up to 2 months. Thaw in the refrigerator before rolling.

Nutrition

Chicken Pozole Verde

Sue Ringsdorf — Thu, 17 Sep 2026 11:00:00 +0000

This Chicken Pozole Verde is a rich and comforting Mexican soup loaded with tender chicken thighs, hearty hominy, and a bold and flavorful salsa verde broth that will warm you from the inside out. Top it with all your favorite garnishes and you have a stunning and satisfying meal that is perfect for entertaining or a cozy night at home!

Mexican Soup

I recently had the best time visiting my big sis Jackie in the Denver area, and one afternoon we stumbled upon the cutest little Mexican restaurant in downtown Lafayette for lunch. We ordered a little bit of everything – because that’s just what you do.

The real star of the table was Jackie’s all-time favorite, pozole verde (but with pork instead of chicken). Just a few bites in and I was already taking mental notes about how I was going to recreate it at home. And here we are!

Eating out always serves two purposes for this gal – first for the pure joy of incredible flavors, and second for the endless inspiration it brings to the blog! Every great meal is a potential new recipe, and honestly I would not have it any other way. I truly love this job!

Why This Recipe Works:

Bold and vibrant salsa verde – roasting the tomatillos and jalapeños before blending creates an incredibly rich, smoky, and tangy green broth that is bursting with authentic Mexican flavor
Tender and juicy chicken thighs – simmered low and slow in the broth until perfectly tender, making every single bite incredibly satisfying
Hearty and filling – the combination of chicken, hominy, and a rich flavorful broth makes this a complete and deeply satisfying meal all in one bowl
Incredible toppings – sliced radishes, fresh cilantro, lime, and a crispy blue chips take this soup completely over the top and make every bowl feel restaurant worthy

What You’ll Need:

homemade salsa verde – a combo of tomatillos, jalapeño, onion, olive oil, salt, pepper, garlic, cilantro, and lime juice
soup basics – olive oil, onion, garlic, seasonings (ground cumin, oregano, salt, and pepper), and chicken broth
hominy – you’ll find canned hominy in most grocery stores
chicken thighs – you could also use pork in this recipe as well
toppings – include our fave blue chips, chopped cilantro, sliced radishes, and an big squeeze of lime

How to make Chicken Pozole Verde:

Step 1
Prep tomatillos. Remove husks from tomatillos and rinse well. Slice in half and place on a large baking sheet, cut side down.

Step 2
Add other veggies. Slice jalapeños in half and place cut side down on pan. Chop onion and add to pan as well. Add olive oil, kosher salt, and freshly ground black pepper to the veggies.

Step 3
Roast veggies. Preheat oven to 450 degrees. Roast veggies for about 10 minutes and then turn heat up to broil for a few minutes, or until browned to your liking.

Step 4
Process the veggies. To a large food processor, add the roasted veggies (along with juices on the pan), garlic, cilantro, lime juice, kosher salt and freshly ground black pepper to taste. Pulse until combined to your liking. We prefer some texture so are careful to not let the food processor run too long.

Step 5
Prep chicken. Remove visible fat from the chicken thighs. Slice into bite-sized chunks and prep with salt and pepper to taste.

Step 6
Start the soup. Add olive oil to a large stock pot over medium heat. Add chopped onion and sauté until softened, about 3-4 minutes. Then add minced garlic and seasonings (ground cumin, oregano, kosher salt, and freshly ground black pepper) and cook for another minute, stirring constantly.

Step 7
Add liquids, hominy, and chicken. Then pour in the prepared salsa verde, chicken broth, and hominy – and bring to a boil. Add chicken chunks, reduce heat, and simmer until chicken registers at least 165 degrees on a digital thermometer, about 10 minutes or so.

Step 8
Serve soup. Serve soup with toppings of choice – a squeeze of lime, sliced cabbage and radishes, chopped cilantro, and crushed blue chips or a baked tostada.

Store leftover soup in an airtight container in your refrigerator for up to four days. You can also meal prep this by storing leftovers in individual bowls for easy lunches on the go.

What to serve with Chicken Pozole Verde:

We have lots of ideas of sides to serve with this delicious Mexican soup. Choose your favorites!

Recipe FAQs:

What is pozole verde?

Pozole verde is a traditional Mexican soup made with hominy and meat in a bold green broth. The green color comes from a roasted tomatillo and jalapeño salsa verde that is blended and stirred into the soup – it’s rich, tangy, slightly spicy, and absolutely incredible!

What is hominy and where do I find it?

Hominy is dried corn that has been treated with an alkaline solution, giving it a unique chewy texture and earthy flavor that is completely different from regular corn. You can find canned hominy in the Latin foods aisle of most major grocery stores – just drain and rinse before adding to the soup!

Can I use chicken breasts instead of chicken thighs?

You can, but chicken thighs are highly recommended for this recipe! They are more flavorful, stay incredibly tender during the long simmer, and don’t dry out the way chicken breasts can. If you do use breasts, watch the cook time carefully to avoid overcooking. You can also use pork instead of chicken in this recipe.

How spicy is this pozole?

With 2-3 jalapeños it has a nice medium heat. For a milder version, remove the seeds and membranes from the jalapeños before roasting. For extra heat, add a serrano pepper or leave all the seeds in!

Can I make pozole verde ahead of time?

Absolutely – and it actually tastes even better the next day! Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. The flavors deepen beautifully overnight making this a perfect make-ahead meal.

What are the best toppings for pozole verde?

The toppings are what make pozole truly special! Sliced radishes, fresh cilantro, a big squeeze of lime, and a crispy tostada or chips on the side are the classic go-tos. Set up a toppings bar and let everyone customize their own bowl!

Other Delicous Soup Recipes:

Soup is definitely my cooler weather love language. Try one of these delicious Tex-Mex soup recipes next!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Chicken Pozole Verde

This Chicken Pozole Verde is a rich and comforting Mexican soup loaded with tender chicken thighs, hearty hominy, and a bold and flavorful salsa verde broth that will warm you from the inside out. Top it with all your favorite garnishes and you have a stunning and satisfying meal that is perfect for entertaining or a cozy night at home!

Course Main Dish, Soup

Cuisine American, Mexican

Keyword chicken pozole verde, Mexican soup

Prep Time 40

Cook Time 25

Total Time 1 5

Servings servings

Calories 561kcal

Author Sue Ringsdorf

Ingredients

For the salsa verde:

2 pounds tomatillos – husks removed, rinsed, and cut in half
2-3 large jalapeños – stems removed and sliced in half
1/2 medium white onion – chopped
2 Tablespoons olive oil
kosher salt and freshly ground black pepper – to taste
1-2 cloves garlic
1/3 cup cilantro – roughly chopped
1 large lime – freshly squeezed

For the soup:

2 Tablespoons olive oil
1 large white onion – chopped
6 cloves garlic – minced
2 teaspoons ground cumin
1 teaspoon Mexican oregano – or regular oregano
kosher salt and freshly ground black pepper – to taste
4-5 cups lower-sodium chicken broth
3 pounds boneless, skinless chicken thighs – cut into bite-sized chunks
32 oz. hominy – rinsed and drained

Toppings:

chopped radishes and cilantro
freshly squeezed lime
blue chips – optional

Instructions

Prep tomatillos. Remove husks from tomatillos and rinse well. Slice in half and place on a large baking sheet, cut side down.
2 pounds tomatillos
Add other veggies. Slice jalapeños in half and place cut side down on pan. Chop onion and add to pan as well. Add olive oil, kosher salt, and freshly ground black pepper to the veggies.
2-3 large jalapeños, 1/2 medium white onion, 2 Tablespoons olive oil, kosher salt and freshly ground black pepper
Roast veggies. Preheat oven to 450 degrees. Roast veggies for about 10 minutes and then turn heat up to broil for a few minutes, or until browned to your liking.
Process the veggies. To a large food processor, add the roasted veggies (along with juices on the pan), garlic, cilantro, lime juice, kosher salt and freshly ground black pepper to taste. Pulse until combined to your liking. We prefer some texture so are careful to not let the food processor run too long.
1-2 cloves garlic, 1/3 cup cilantro, 1 large lime
Prep chicken. Remove visible fat from the chicken thighs. Slice into bite-sized chunks and prep with salt and pepper to taste.
3 pounds boneless, skinless chicken thighs
Start the soup. Add olive oil to a large stock pot over medium heat. Add chopped onion and sauté until softened, about 3-4 minutes. Then add minced garlic and seasonings (ground cumin, oregano, kosher salt, and freshly ground black pepper) and cook for another minute, stirring constantly.
2 Tablespoons olive oil, 1 large white onion, 6 cloves garlic, 2 teaspoons ground cumin, 1 teaspoon Mexican oregano, kosher salt and freshly ground black pepper
Add liquids, hominy, and chicken. Then pour in the prepared salsa verde, chicken broth, and hominy – and bring to a boil. Add chicken chunks, reduce heat, and simmer until chicken registers at least 165 degrees on a digital thermometer, about 10 minutes or so.
4-5 cups lower-sodium chicken broth, 32 oz. hominy
Serve soup. Serve soup with toppings of choice – a squeeze of lime, sliced cabbage and radishes, chopped cilantro, and crushed blue chips or a baked tostada.
chopped radishes and cilantro, freshly squeezed lime, blue chips

Notes

I often make the roasted salsa verde the day before so the soup comes together super quickly after that.
Store leftover soup in an airtight container in your refrigerator for up to four days. You can also meal prep this by storing leftovers in individual bowls for easy lunches on the go.
The toppings are what make pozole truly special! Sliced radishes, fresh cilantro, a big squeeze of lime, and a crispy tostada or chips on the side are the classic go-tos. Set up a toppings bar and let everyone customize their own bowl!

Nutrition

Roasted Salsa Verde

Sue Ringsdorf — Mon, 14 Sep 2026 11:00:00 +0000

This Roasted Salsa Verde is a bold and vibrant Mexican sauce made with charred tomatillos, jalapeños, and onion all roasted together and blended with garlic, fresh cilantro and a squeeze of lime. It’s incredibly easy to make with just a handful of fresh ingredients and so much more flavorful than anything you’ll find in a jar!

Green Salsa

We are absolutely obsessed with Tex-Mex around here – and living in Texas, we are right where we belong! When I’m not dreaming up a new spicy recipe to share on the blog, you can find us at one of the many incredible Tex-Mex spots in our area soaking it all in. From spicy margaritas and sizzling fajitas to crispy quesadillas, tacos, and mountains of chips and salsa – we love sampling all of it. It’s basically research at this point!

I was inspired to make this roasted salsa verde at home after trying it at one of our favorite local Tex-Mex spots – and I am so glad I did! Roasting the veggies is absolutely KEY to that deep, smoky flavor, so please don’t skip that step. And full disclosure – I may have eaten an entire cup of it warm salsa straight from the blender with my favorite blue corn chips. Zero regrets!

Why we love this recipe:

Roasting makes all the difference – charring the tomatillos, jalapeños, and onion brings out a deep, smoky flavor that takes this salsa verde to a whole new level
Fresh and vibrant ingredients – tomatillos, cilantro, garlic, and fresh lime juice create the most bright, bold, and authentic flavor in every single bite
Ready in minutes – roast, blend, and done! This incredibly flavorful salsa comes together with minimal effort and maximum payoff
Incredibly versatile – use it as a dip, pour it over tacos and enchiladas, stir it into soups, or eat it warm straight from the blender with blue corn chips — we won’t judge!

Ingredients Needed:

This recipe makes about 3.5 cups of roasted salsa. You can easily halve the recipe if you’d like a smaller batch.

tomatillos – You’ll need two pound of tomatillos for this recipe. Make sure you peek under the husk to make sure it’s plump and not discolored in any way.
jalapeño – We like extra spicy salsa so I include the ribs and seeds. You can easily omit these, however.
onion
olive oil
garlic
cilantro
lime
kosher salt and freshly ground black pepper to taste

How to make the BEST Roasted Salsa Verde:

You can have fresh salsa in around 30 minutes, friends!

Step 1
Prep tomatillos. Remove the husks from the tomatillos. Rinse them in water, and use a paper towel to remove the stickiness.

Step 2
Prepare for roasting. Preheat oven to 450 degrees F. Slice tomatillos in half and place on a large baking sheet (prepared with parchment paper), cut side down. Add halved jalapeños (use as much seeds as you like) and chopped onions. Drizzle the olive oil over the top of the veggies along with kosher salt and freshly ground black pepper to taste.

Step 3
Roast veggies. Roast the veggies for about 10 minutes. Then turn up heat to broil for just a few minutes, or until charred on top. Watch closely so that the veggies don’t burn. Some browning is good – but burnt is not! Let the veggies cool slightly.

Step 4
Add to food processor and pulse. Add the roasted veggies to the food processor, carefully pouring the juices along with the chunks. Then add the garlic, chopped cilantro, lime juice, and salt and pepper to taste. Pulse until well combined. If you want some larger chunks, process for less time to get your desired consistency.

Step 5
Serve salsa verde. Serve the fresh salsa with some chips of your choice. We like the blue chips! You can also add it to a variety of Tex-Mex dishes. See list below!

Storing Salsa Verde This salsa lasts at least a week in the refrigerator. Store it in a large jar or airtight container.

Ways to Enjoy Salsa Verde:

As a soup base. Use it in our delicious Chicken Pozole Verde or Chicken Soup with Green Chiles..
Top a burrito bowl – Add some salsa verde to my Grilled Chicken Burrito Bowls or Carne Asada Burrito Bowls. Two of our go-to meals on Taco Tuesday!
Include them in tacos – Add a few spoonfuls to Easy Fish Tacos or Grilled Shrimp Tacos. Absolutely delish!
Add to salads – I love using salsa verde in our go-to Ground Turkey Taco Salads or Mexican Shrimp Salad.
Other ways – Use homemade green salsa in my Green Chili Chicken Enchiladas instead of using store-bought.
Or just enjoy it with chips and margaritas!

Are you heading to an outdoor party soon? Whip up some Salsa Verde and pour it into a pretty mason jar. Makes a terrific hostess gift!

Recipe FAQs:

What are tomatillos and where do I find them?

Tomatillos are small, green fruits that look like little tomatoes wrapped in a papery husk. They have a bright, tangy flavor that is the base of most salsa verde recipes. You can find them in the produce section of most major grocery stores or at any Latin grocery store – just remove the papery husks and rinse them well before using!

Why roast the tomatillos and jalapeños instead of using them raw?

Roasting is the secret to incredible salsa verde! The high heat caramelizes the natural sugars in the tomatillos, adds a beautiful smokiness, and deepens the overall flavor in a way that raw tomatillos simply can’t match. It takes just a few extra minutes and makes a world of difference!

How spicy is this salsa verde?

With 2-3 jalapeños it has a nice medium heat. For a milder version, remove the seeds and membranes before roasting. For extra heat, add a serrano pepper or keep all the seeds in. You are completely in control!

Can I use a blender instead of a food processor?

Absolutely! Both work beautifully for this recipe. A blender will give you a slightly smoother result while a food processor gives you a little more texture. Either way it will be delicious!

How long does homemade salsa verde keep?

Stored in an airtight container in the refrigerator, this salsa verde keeps for up to one week. It also freezes beautifully for up to 3 months – freeze in small portions so you always have some on hand!

Other Delicious Tex-Mex Toppings:

Ned some delicious margarita recipes too? Try our Skinny Margarita Recipe, Watermelon Margaritas , Fruity Margaritas, Pineapple Coconut Margaritas, or Swirl Margaritas.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Roasted Salsa Verde

This Roasted Salsa Verde is a bold and vibrant Mexican sauce made with charred tomatillos, jalapeños, and onion all roasted together and blended with garlic, fresh cilantro and a squeeze of lime. It's incredibly easy to make with just a handful of fresh ingredients and so much more flavorful than anything you'll find in a jar!

Course Appetizer, Side Dish

Cuisine Mexican

Keyword homemade salsa verde

Prep Time 20

Cook Time 15

Total Time 35

Servings batch

Calories 594kcal

Author Sue Ringsdorf

Ingredients

2 pounds tomatillos – husks removed, rinsed, and halved
2-3 large jalapeños – halved
1/2 medium white onion – roughly chopped
2 Tablespoons olive oil
kosher salt and freshly ground black pepper – to taste
1-2 cloves garlic
1/3 cup cilantro – roughly chopped
1 large lime – freshly squeezed

Instructions

Prep tomatillos. Remove the husks from the tomatillos. Rinse them in water, and use a paper towel to remove the stickiness.
2 pounds tomatillos
Prepare for roasting. Preheat oven to 450 degrees F. Slice tomatillos in half and place on a large baking sheet (prepared with parchment paper), cut side down. Add halved jalapeños (use as much seeds as you like) and chopped onions. Drizzle the olive oil over the top of the veggies along with kosher salt and freshly ground black pepper to taste.
2-3 large jalapeños, 1/2 medium white onion, 2 Tablespoons olive oil, kosher salt and freshly ground black pepper
Roast veggies. Roast the veggies for about 10 minutes. Then turn up heat to broil for just a few minutes, or until charred on top. Watch closely so that the veggies don’t burn. Some browning is good – but burnt is not! Let the veggies cool slightly.
Add to food processor and pulse. Add the roasted veggies to the food processor, carefully pouring the juices along with the chunks. Then add the garlic, chopped cilantro, lime juice, and salt and pepper to taste. Pulse until well combined. If you want some larger chunks, process for less time to get your desired consistency.
1-2 cloves garlic, 1/3 cup cilantro, 1 large lime
Serve salsa verde. Serve the fresh salsa with some chips of your choice. We like the blue chips! You can also add it to a variety of Tex-Mex dishes. See list on blog post!

Notes

Storing Salsa Verde This salsa lasts at least a week in the refrigerator. Store it in a large jar or airtight container.
Tomatillos are small, green fruits that look like little tomatoes wrapped in a papery husk. They have a bright, tangy flavor that is the base of most salsa verde recipes. You can find them in the produce section of most major grocery stores or at any Latin grocery store – just remove the papery husks and rinse them well before using!

Nutrition

Lemon Dill Sauce

Sue Ringsdorf — Thu, 10 Sep 2026 11:00:00 +0000

Lemon Dill Sauce is a bright, creamy blend of fresh dill and zesty lemon that adds a refreshing pop of flavor. This is the perfect sauce for fish, chicken, vegetables, or dipping – and comes together quickly!

Dill Sauce for Fish

We first tried lemon dill sauce at a cozy little seaside restaurant in Seattle, and I knew I had to recreate it at home. It was simply impossible to resist that bright, fresh flavor and I literally licked my plate. We left with a happy stomach and a mission: to figure out the perfect recipe so we could enjoy that flavor anytime we wanted.

I get so much inspiration for cooking from restaurants, especially while on vacation. So my other goal is to keep traveling the world!

Why This Recipe Works:

Bright and refreshing – the lemon adds zing while dill brings a clean, herby finish.
Incredibly versatile – perfect with fish, chicken, roasted vegetables, potatoes, or as a dip.
Light yet creamy – delivers richness without feeling heavy or overpowering.
Quick to make – comes together in minutes with simple, everyday ingredients.
Elevates simple meals – instantly upgrades weeknight dinners with minimal effort.

What You’ll Need:

mayonnaise with olive oil – or use any mayo you keep on hand
plain Greek yogurt
shallot
fresh dill
lemon – you’ll use the zest of one lemon plus one tablespoon of juice
seasonings – salt, pepper, onion powder
granulated sugar

How to make Lemon Dill Sauce:

Step 1
Combine ingredients – mayonnaise, yogurt, minced shallot, finely chopped fresh dill, freshly grated lemon, seasonings (onion powder, salt, and pepper), and granulated sugar.

Step 2
Whisk and add lemon juice. Whisk ingredients until very well combined. Then add lemon juice and whisk again – adding more as needed to get your desired consistency.

Step 3
Store sauce. Transfer this delicious sauce to a mason jar or serving dish. Refrigerate until ready to use.

Step 4
Serve. Serve this lemon dill sauce over fish, chicken, veggies, or whatever you like!

Store leftover dill sauce in an airtight container in your refrigerator for 3-4 days.

Recipe FAQs:

Can I use dried dill instead of fresh dill?

Yes, but fresh dill has a brighter, more vibrant flavor. If using dried, use about 1 teaspoon for every 1 tablespoon of fresh.

Can I make lemon dill sauce ahead of time?

Yes, the flavors actually meld together nicely if you let it sit for at least 30 minutes in the fridge. Just store in an airtight container for up to 3–4 days.

How do I adjust the consistency?

Too thick? Stir in a teaspoon of water, olive oil, or extra lemon juice.
Too thin? Add more yogurt, mayonnaise, or sour cream gradually.

What dishes pair best with lemon dill sauce?

Grilled or baked salmon, shrimp, or white fish
Roasted or grilled chicken
Steamed or roasted vegetables
As a dip for potato wedges or fries

Other Delicious Sauce Recipes:

One of the secrets to delicious meals is to have a few go-to sauce recipes. Here are a few of our favorites.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Lemon Dill Sauce Recipe

Lemon Dill Sauce is a bright, creamy blend of fresh dill and zesty lemon that adds a refreshing pop of flavor. This is the perfect sauce for fish, chicken, vegetables, or dipping – and comes together quickly!

Course Sauce

Cuisine American, Greek

Keyword dill sauce for fish, lemon dill sauce

Prep Time 20

Total Time 20

Servings servings

Calories 87kcal

Author Sue Ringsdorf

Ingredients

1/2 cup mayonnaise with olive oil – or any mayo
1/2 cup plain Greek yogurt
2 teaspoons shallots – minced
2 Tablespoons fresh dill – minced
1/2 teaspoon onion powder
kosher salt and freshly ground black pepper – to taste
1/2 teaspoon granulated sugar
2 teaspoons fresh lemon zest – the zest from one lemon
1 Tablespoon fresh lemon juice

Instructions

Combine ingredients – mayonnaise, yogurt, minced shallot, finely chopped fresh dill, freshly grated lemon, seasonings (onion powder, salt, and pepper), and granulated sugar.
1/2 cup mayonnaise with olive oil, 1/2 cup plain Greek yogurt, 2 teaspoons shallots, 2 Tablespoons fresh dill, 2 teaspoons fresh lemon zest, 1/2 teaspoon onion powder, kosher salt and freshly ground black pepper, 1/2 teaspoon granulated sugar
Whisk and add lemon juice. Whisk ingredients until very well combined. Then add lemon juice and whisk again – adding more as needed to get your desired consistency.
1 Tablespoon fresh lemon juice
Store sauce. Transfer this delicious sauce to a mason jar or serving dish. Refrigerate until ready to use.
Serve. Serve this lemon dill sauce over fish, chicken, veggies, or whatever you like!

Notes

Fresh dill has a brighter, more vibrant flavor than dried. If using dried, use about 1 teaspoon for every 1 tablespoon of fresh.
The flavors actually meld together nicely if you let this dip sit for at least 30 minutes in the fridge.
Store leftover dill sauce in an airtight container in your refrigerator for 3-4 days.

Nutrition