Best Butter Pecan Ice Cream

I’ve been having so much fun dreaming up new recipes to share with y’all lately, and honestly… is there anything better than homemade ice cream? I vote no.

This flavor gives me all the cozy fall vibes – browned butter, toasted pecans, and that classic creamy custard base come together like pure magic. It’s rich, nutty, and just downright delicious. I really hope you whip up a batch soon.

Why we love this ice cream recipe:

• The browned‑butter base gives it that warm, toasty, fall‑ish flavor.
• Toasted pecans add the perfect crunchy contrast to all that creaminess.
• It’s rich without being heavy, so every bite feels extra satisfying.
• The sweet‑salted balance makes it one of those flavors everyone instantly loves.

Ingredients needed:

• Eggs – I used four egg yolks for this recipe.
• Sugar – A cup of brown sugar is needed for this recipe.
• Butter – Some unsalted butter is browned for the best Butter Pecan Ice Cream.
• Dairy – Three cups of heavy cream and two cups of whole milk for an extra creamy ice cream.
• Vanilla – Use vanilla extract or vanilla bean paste.
• Pecans – This recipe calls for a cup of chopped pecans but add more if you’d like.
• Salt – A pinch of salt balances the sweetness.

How to make Butter Pecan Ice Cream:

Step 1
Prep. If using KitchenAid attachment, place the bowl into the freezer a full day in advance (or at least 15 hours) before churning.

Step 2
Brown the butter. This process is very easy. You just have to be patient while browning, and watch it very closely. You want browned butter – NOT burnt butter.

• Place the butter in a pan on the stove, over medium heat.
• Let the butter melt, and when it starts sizzling, start stirring with a spatula. 
• Keep the heat at medium, and stir gently, keeping the butter moving in the pan.
• After about 10 minutes, you should see some brown bits starting to form on the bottom. When you see this, stir for a few seconds longer, and then remove the pan from the heat.
• For cookies, I let the butter completely cool. For the ice cream, I let it cool just slightly before using it in the tempered eggs.

Step 3
Temper the eggs. You’ll want to temper your eggs so that they are safe to eat. You can also use pasteurized eggs instead if you can find them in the grocery store.

• In this recipe, we start with browning some butter (as noted above). When the butter is browned, I set it aside for about 20 minutes so it can cool just slightly. Then add the whole milk and heat (stirring often) until it reaches 165 degrees on a digital thermometer. Do not boil.
• In a small mixing bowl, combine the eggs and 1/4 cup of brown sugar and whisk well.
• When milk reaches 165 degrees, take a small measuring cup and pour into the egg mixture, whisking vigorously as you pour it in. Do not stop whisking, and continue to pour about a cup of hot milk into the eggs.
• Then pour the contents of the bowl into the saucepan plus the remaining brown sugar, and place back on heat. Continue whisking and heating until the mixture reaches 165 degrees.
• Remove from heat and let cool. Refrigerate.

Recipe FAQs:

Tips for using a KitchenAid Attachment:

1. Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I keep ours in there all the time. That way we can make ice cream on a whim!
2. Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
3. Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
4. Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.

More Delicious Ice Cream Recipes:

• Homemade Peach Ice Cream
• Double Chocolate Ice Cream
• Coffee Toffee Ice Cream
• Blueberry Ice Cream
• Mint Chip Ice Cream.

Thanksgiving Side Dishes

Let’s make this Thanksgiving the tastiest one yet. Invite the family to jump in with their favorite side dishes and turn the feast into a full‑on holiday celebration.

We usually prep a few of the side dishes ahead of time and stash them in the fridge or freezer. It makes Thanksgiving day feel so much calmer and way less chaotic.

Thanksgiving Categories:

MAIN DISH – We always make our favorite Smoked Spatchcock Turkey – a family favorite! Other delicious mains include Bone In Ham, Smoked Pork Butt Recipe, or Stuffed Pork Tenderloin.

POTATOES – I recommend serving both regular mashed potatoes and sweet potatoes. Our favorites are Holiday Mashed Potatoes and Sweet Potato Casserole with Pecan Streusel.

VEGGIES – We love our Fresh Green Bean Casserole and Brussels Sprouts with Cheese Sauce – total Thanksgiving classics. You could also mix things up with Balsamic Glazed Brussels Sprouts and Sweet Potatoes for a little extra fall flair.

SALAD – Making a big salad is always a priority for me – it’s the perfect way to balance out all the buttery, cheesy dishes on the table. Our Harvest Apple Salad or Spinach Salad with Honey Dijon Dressing both bring such a fresh, festive pop to the spread.

OTHER – For the little ones (and the picky grown‑ups), Mac and Cheese is my go-to. Corn casserole is another favorite, and our Maple Roasted Butternut Squash adds that perfect touch of sweet, cozy fall goodness.

TRADITIONAL DISHES (that I don’t always make) – Mom’s stuffing, cranberries, and gravy.

BREAD – I always recommend that you make the bread ahead of time and freeze it –
it’s such a sanity saver during Thanksgiving week. My favorite picks are Chewy French Bread, Homemade Brioche Rolls, Mom’s Dinner Rolls, or anything sourdough. And don’t forget a batch of  the best cornbread recipe or some buttermilk biscuits to round things out..

DESSERT – I may not be a huge pie person, but French Silk Pie and my Pumpkin Ice Cream Pie always make an appearance. A festive bundt cake is another great option – Apple Banana Bundt Cake or Pumpkin Streusel Cake both feel so right for fall. And of course, homemade ice cream is always a win.

Also, I’m sharing lots of pie recipes from my blogger friends in this post –> 19 Delicious Holiday Pie Recipes!

Best Ways to Use Thanksgiving Leftovers:

• Leftover Turkey Rice Casserole
• Turkey Rice Soup
• Leftover Ham and White Bean Soup
• Cheesy Potato Pancakes
• Crustless Ham and Cheese Quiche
• Pressed Cuban Sandwiches
• Overnight Sausage Egg Casserole
• Leftover Pulled Pork Quesadillas

Best Apple Pie

I think it’s high time we finally talk apple pie, y’all. And with a homemade all‑butter pie crust in my back pocket, this felt like the perfect moment.

Whenever I bake with apples, I can’t help but think back to my childhood in Iowa and my years in Minneapolis, where fall always meant apple picking. I was famous for losing track of what I was doing in the orchards and coming home with way too many apples.

It always makes me think – if I had orchard access again, what on earth would I do with all those apples. Make apple pie!

Why This Recipe Works:

• Simple ingredients. This pie comes together with simple, everyday ingredients, so you don’t have to fuss with anything fancy.
• Make the house smell like heaven. As it bakes, it fills the whole house with the coziest, warm‑apple smell — truly heaven.
• Perfect for the holidays. It’s a natural fit for the holidays, whether you’re hosting or bringing a dessert to share.
• Delicious flavor. And honestly, the taste is next‑level, especially when you serve it warm with a scoop of homemade ice cream.

What You’ll Need:

• pie crust – homemade or store-bought is fine
• apples – we use Granny Smith
• lemon juice
• all-purpose flour
• sugars – both granulated sugar and brown sugar
• unsalted butter
• vanilla extract
• spices – cinnamon and nutmeg
• kosher salt

How to make Apple Crumble Pie:

Step 1
Prep. Preheat oven to 425°F.

Step 4
Prep pie crust. I normally use our All Butter Pie Crust, but store-bought is just fine. 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.

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.

Step 6
Bake apple crumble pie. Start by baking at 425°F for 20 minutes. Lower the temperature to 375°F, remove foil along the edges, and bake for another 45–55 minutes. Check doneness by poking the center with a fork – the apples should be soft throughout.

If pie is browning too quickly, use aluminum foil to tent the pie.

Recipe Tips:

• Slice the apples thin so they soften evenly and give you that perfect tender filling.
• Toss the apples well with the sugar, flour, and spices – it helps the juices thicken as they bake.
• Pack the apples high in the pie shell; they cook down, so a full pie is a good sign.
• Press the crumble lightly into the apples so it stays put and bakes up crisp and golden.
• Let the pie cool a bit before slicing – it helps the filling set and makes cleaner slices.

Recipe FAQs:

Other Delicious Pie Recipes:

• Rhubarb Custard Pie
• Mississippi Mud Pie
• Triple Chocolate Brownie Pie
• French Silk Pie with Graham Cracker Crust

Kitchen Tools Used: (affiliate links)

• Rolling Pin
• Glass Measuring Cups

Espresso Chip Ice Cream

Coffee lover here! So it just makes sense that I’d make yet another type of coffee ice cream to share with all of you, right?

We recently stopped at Ben and Jerry’s for a scoop of ice cream and I of course chose an espresso variety. It was unbelievable as always, but now that I’ve stocked the freezer with our espresso stracciatella, I can eat a few bites throughout the day – as often as I want!

I’ve currently got three flavors to snack on at the moment. Wow, I love this job!

Why This Recipe Works:

• Rich and creamy custard base – whole milk, heavy cream, and egg yolks create the most luxuriously smooth and velvety ice cream that is miles above anything you’ll find in the grocery store freezer
• Bold espresso flavor – espresso powder infuses every bite with a deep, rich coffee flavor that is sophisticated, complex, and completely irresistible
• Dark chocolate stracciatella – melted dark chocolate drizzled into the churning ice cream creates those signature delicate chocolate shards that add a beautiful crunch and indulgent chocolate flavor in every single bite
• Simple and elegant – just a handful of quality ingredients come together to create a truly stunning dessert that looks and tastes like something straight from an Italian gelateria

What You’ll Need:

• eggs
• sugar
• whole milk
• heavy cream
• espresso powder
• salt
• vanilla
• chocolate

How to make Homemade Espresso Stracciatella Ice Cream:

Step 1
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. To a saucepan, combine the whole milk and heavy cream. Heat over medium heat to a temperature of 165 degrees F – using a digital thermometer. (Do not boil.) 

When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan plus the remaining sugar and espresso powder. Heat mixture back to 165 degrees, whisking frequently. 

Step 2
Strain. Pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe

NOTE: While it’s not required to strain every homemade ice cream recipe, I normally do it in order to get the smoothest consistency.

Step 5
Prep chocolate. Right before churning the ice cream, combine chopped chocolate and two teaspoons of butter in a saucepan. Heat over medium-low heat until melted, stirring frequently.

Pour chocolate mixture into a small bag. (I place the bag in a drinking glass to make it easier.) Secure end with a clip and then place in a glass of warm water until ready to use. This will keep the chocolate melty.

Step 6
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn the ice cream until it becomes thick and creamy.

You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)

Recipe FAQs:

Other Delicious Ice Cream Recipes:

We love ice cream and it’s hard to choose our favorite! That’s why we enjoy them all.

• Butterscotch Ice Cream
• Raspberry Ice Cream
• Rocky Road Ice Cream
• Oreo Ice Cream
• Blueberry Ice Cream Recipe

Kitchen Tools Used: (affiliate links)

• KitchenAid 2 Quart Ice Cream Maker
• Tovolo Insulated Ice Cream Tub, 2.5 Quart
• Tovolo Ice Cream Scoop

Tempering Eggs

Mike and I were raised in families that took ice cream seriously, so naturally the love stuck. We’ve spent years playing around with homemade recipes, and at this point DQ doesn’t have anything up on us.

Since we usually make custard‑based ice cream, tempering the eggs is a must. It keeps the mixture silky instead of scrambled, and it also ensures the raw eggs are gently heated to a safe temperature. That little step makes all the difference in getting the rich, creamy texture we love.

Step-by-Step Directions to Temper Eggs for Ice Cream:

Step 1
Heat dairy. Heat your milk/cream to about 165-170°F, just until it’s steaming and starting to bubble around the edges. Do not boil.

Step 3
Add hot dairy to egg mixture. Slowly ladle in about ½ cup of the hot dairy while whisking constantly – this gently warms the yolks. Add in another ladle or two and keep whisking.

Pour the warmed yolk mixture back into the pot while whisking.

FAQs:

KitchenAid Ice Cream Recipes

Looking for a specific ice cream flavor? We’ve got you covered with a whole post full of linked recipes. Try one, and pop back in to tell me what you think – I love hearing your favorites.

Kitchen Tools Used: (affiliate links)

• KitchenAid 2 Quart Ice Cream Maker
• Tovolo Insulated Ice Cream Tub, 2.5 Quart
• Tovolo Ice Cream Scoop

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.

1. The pizza dough.
2. The pizza sauce.
3. 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.

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.

Recipe FAQs:

Other Delicious Pizza Recipes:

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.

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

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.

Kitchen Tools Used: (affiliate links)

• looflighter
• pizza peel
• pizza stone

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.

• Chewy French Bread
• Frozen Vodka Slush
• Double Chocolate Zucchini Muffins
• Lemon Orzo Pasta Salad

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):

1. Old Fashioned Caramel Icing
2. Spinach Salad Dressing
3. Chewy French Bread
4. KitchenAid Ice Cream Recipes
5. Grasshopper Drink Recipe
6. Crunchy Asian Cabbage Salad
7. Split Pea Vegetable Soup
8. Strawberry Ice Cream Recipe
9. Old Fashioned Buttermilk Pancakes
10. Honey Roasted Nuts

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!

• Harissa Chicken Bowls
• Italian Minestrone Soup
• Ground Turkey Taco Salad
• Beef Kabobs on the Grill
• Panko Crusted Chicken Cutlets
• White Sauce Pizza Recipe
• Hot Honey Salmon Bites
• Curried Meatballs
• How to make Flatbread Pizza
• Roasted Poblano Soup

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.

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 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.

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.

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:

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.

• Banana Coffee Cake
• Blueberry Lemon Coffee Cake
• Rhubarb Cake Recipe
• Apple Streusel Cake

Kitchen Tools Used: (affiliate links)

• Glass Mixing Bowls
• USA 8×8 Pans

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!

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!

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 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.

Recipe FAQs:

Other Delicious Kabob Recipes:

• Pork Shish Kabobs
• Beef Kabobs on the Grill
• Hawaiian Chicken Pineapple Kabobs
• Grilled Asian Chicken Skewers

Kitchen Tools Used: (affiliate links)

• Global 7-inch Knife 
• Metal Skewers 
• Stainless-Steel Grill Tongs 17-inch 

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!