Below are a few pieces that caught my eye from the new collection. If you enjoy Stella & Dot updates on this site, be sure to subscribe via the sidebar so you don’t miss future posts and styling ideas.

The collection mixes playful charm and sophisticated statement pieces. There are whimsical rings, elegant drop earrings, bright accessories, and cozy scarves—perfect for gifting or building your own capsule of jewelry that works for both everyday wear and holiday looks.

My first purchase was the Alice Temperley Fox Ring. Alice Temperley collaborated with Stella & Dot on several pieces, and this little fox ring is adorable—delightfully detailed with a touch of whimsy. There’s also a matching fox necklace in the collection if you want a coordinated look.

I’m also loving a colorful scarf that pairs two of my favorite hues. It’s a cozy accent that elevates simple outfits, and it’s a quick-and-easy way to refresh your wardrobe for the season. Another great find is the Suzanne Cocktail Ring—chic, affordable, and eye-catching.

Two more pieces I adore are the Swallow Stud earrings and the Hope Bracelet. The Swallow Studs are delicate and versatile—perfect for everyday wear—while the Hope Bracelet is part of Stella & Dot’s Breast Cancer Awareness line, with proceeds supporting research and early detection awareness through a dedicated foundation.

I’m also smitten with the new iPhone case color palette—bright, fun, and on my wishlist for sure.

Another standout is the Wonderland Charm Necklace designed by Alice Temperley. It’s versatile and can be worn in several different ways, making it a playful yet elegant addition to any jewelry rotation.

The Radiance Coil Bracelet is a sparkly, affordable option that layers beautifully with bangles or looks great on its own. It’s a simple piece that adds polish to both casual and dressier outfits.

The Bryant Park Scarf (Poppy) is another favorite—lightweight, colorful, and perfect for adding a pop to neutral coats or sweaters. There are several designs available if you want to mix and match seasonal looks.

I’m completely obsessed with the Liz Drop Earrings in green. They’re bold without being overpowering and bring a jewel-tone accent that complements many skin tones and outfits.

The collection also includes bright, functional wallets and small leather goods. There’s a cheerful pink wallet that brightens any bag and makes a thoughtful gift option. Part of the lineup supports cancer research initiatives, so your purchase can have impact beyond style.

Finally, the Gold Serenity Drop Earrings are a graceful, versatile option available in multiple colors. They’re lightweight, elegant, and perfect for everyday glamour or holiday parties.

Thanks for taking a peek at the new Stella & Dot collection with me. I’m in love with many of these pieces and can’t wait to share how I style them on Instagram soon.

______________

I absolutely love being a Stella & Dot stylist. If you enjoy this jewelry and would like to learn more about sharing it with friends, feel free to contact me through the site—I’d be happy to share my experience and tips.

xoxo

Jenny

The post Stella and Dot New Jewelry Collection – Latest Styles first appeared on Ayhor.

I have a soft spot for bread—the smell of freshly baked loaves and the warm satisfaction of tearing into something still slightly steamy. If you love sweet breads but are trying to stay on track with health goals, this cottage cheese cloud bread is a wonderful compromise.

Each cloud bread comes in at roughly 57 calories, with nearly 4 grams of protein and under 5 grams of net carbs. It’s ideal for anyone who wants something light, slightly sweet, and satisfying without the heaviness of traditional flour-based breads.

Imagine a bite that feels like a cloud and tastes like a delicate, slightly tangy sweet roll. These clouds combine the airy lift of beaten egg whites with the creamy tang of blended cottage cheese for a unique texture that’s light, moist, and mildly sweet.

The recipe uses just seven main ingredients and minimal equipment, so it’s quick enough for a weekday treat and pretty enough for a relaxed weekend brunch.

Ingredients and Substitutes

Eggs, separated (3 large) – Whites provide the lift. For a plant-based option, aquafaba (the liquid from canned chickpeas) can replace the whites—use about 2 tablespoons per egg white. For the yolks, mashed banana or unsweetened applesauce can add moisture and sweetness if needed.

Cottage cheese, blended (½ cup) – Greek yogurt can be used for a similar creamy texture, or pureed silken tofu for a dairy-free alternative.

Cream of tartar (¼ tsp) – If you don’t have cream of tartar, use about ½ teaspoon lemon juice or white vinegar to help stabilize the egg whites.

Vanilla extract (1 tsp) – Almond extract or a touch of maple syrup can be used for a different flavor profile.

Cornstarch (2 tbsp) – Arrowroot powder or tapioca starch are good substitutes.

Salt (½ tsp)

Honey (1 tsp) – Swap with maple syrup, agave nectar, coconut nectar, or a sugar-free sweetener of your choice.

Topping: Fresh blueberries (½ cup) – Any fresh fruit works well, such as raspberries, sliced strawberries, or diced mango.

How to Make Cottage Cheese Cloud Bread

Step 1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper. Separate the egg whites into a large bowl and set the yolks aside in a smaller bowl.

Step 2. Add the cream of tartar to the egg whites and beat until stiff peaks form. The whites should be glossy and hold their shape.

Step 3. In the smaller bowl, blend together the egg yolks, cottage cheese, vanilla, cornstarch, salt, and honey until smooth.

Step 4. Gently fold the yolk mixture into the beaten egg whites with a spatula. Use light, sweeping motions to keep the batter airy—do not overmix.

Step 5. Scoop spoonfuls of batter onto the parchment-lined sheet and shape them into small cloud forms.

Step 6. Top each cloud with a few fresh blueberries, pressing them gently into the batter.

Step 7. Bake for 20–25 minutes, or until the clouds are set and lightly golden on top.

Step 8. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely or serve warm with a little butter if desired.

How I Would Modify This Recipe

• Add some crunch: Stir in a tablespoon of ground flaxseed or chia seeds for texture and extra nutrients.
• For chocolate lovers: Mix 1 tablespoon of unsweetened cocoa powder into the yolk mixture and sprinkle cacao nibs or dark chocolate chips on top.
• Boost the protein: Blend a scoop of unflavored protein powder with the cottage cheese for a heartier option.

Storage Tips

Store cooled cloud breads in an airtight container in the refrigerator for 5–6 days. Wrap each piece in a paper towel to absorb excess moisture and preserve the texture.

For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer-safe container or bag for up to 3 months. Thaw at room temperature or warm briefly in the oven.

Other Cottage Cheese Ideas

• High-protein cottage cheese pizza bowl
• Cottage cheese chicken salad
• Cottage cheese chips

The post Flourless Cottage Cheese Cloud Bread Recipe (High Protein) first appeared on Ayhor.

The first weekend of 2012 delivered freshly shucked oysters, crisp California wine, warm sunshine, and excellent company. It was a short escape filled with simple pleasures: seafood by the water, a cozy fire at night, plenty of burritos, and a bounty of backyard Meyer lemons waiting to be put to good use.

The weekend also included warm fires, an abundance of good food, and a pile of vibrant Meyer lemons, perfect for baking. These lemons are a highlight of California gardening: golden-skinned, juicy, and slightly sweeter than typical lemons, they lend a delicate fragrance and bright flavor to baked goods.

I had been thinking for a while about pairing lemon with pine nuts in a baked item. I appreciate simple cakes that are full of flavor yet uncomplicated—often made with just a whisk and a bowl. I wanted the cake itself to stay clean and tender while adding a contrasting buttery, nutty crumble on top. The result is a cake with a bright lemon profile and a toasted pine nut topping that adds texture and richness without overwhelming the cake.

This loaf-style cake has a dense yet tender crumb with fresh lemon flavor from both zest and juice. It works equally well for a morning treat, as a companion to afternoon tea, or as a comforting late-night snack. The toasted pine nut crumble gives a nutty contrast and a buttery crunch that pairs beautifully with the lemony cake beneath.

Meyer Lemon Yogurt Cake with Toasted Pine Nut Crumble
Makes one 9-inch cake

For the crumble:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon fine salt
1/3 cup pine nuts, toasted and roughly chopped
4 tablespoons cold unsalted butter, cut into small pieces
zest from one Meyer lemon

For the cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine salt
1 cup plain Greek yogurt
3/4 cup granulated sugar
3 large eggs
juice and zest from two Meyer lemons
1/2 teaspoon vanilla extract
1/3 cup vegetable oil

Preheat the oven to 350°F (175°C). Generously butter and flour a 9-inch springform pan, or line and grease a similar-sized baking pan. Lightly toast the pine nuts in a dry skillet over medium-high heat for about 3 to 5 minutes, stirring frequently, until they are fragrant and just turning golden. Remove from heat, let cool briefly, and chop roughly.

In a small bowl, combine the flour, brown sugar, salt, and chopped pine nuts. Rub the cold butter into the mixture with your fingertips until large clumps form. Stir in the lemon zest and chill the crumble in the refrigerator while you prepare the cake batter.

In a medium bowl whisk together the flour, baking powder, and salt. In a large bowl whisk the Greek yogurt, sugar, eggs, lemon zest and juice, vanilla, and oil until smooth and evenly combined. Gently fold the dry ingredients into the wet mixture until just incorporated; do not overmix. Pour the batter into the prepared pan and evenly sprinkle the chilled crumble over the top.

Bake in the preheated oven for about 55 minutes, or until a toothpick or cake tester inserted into the center comes out clean and the top is lightly golden. Allow the cake to cool in the pan for 10 to 15 minutes, then release the springform or transfer the cake to a wire rack to cool further. The crumble will retain its crispness and the cake will develop more flavor as it cools.

The post Meyer Lemon Yogurt Cake Recipe with Toasted Pine Nut Crumble first appeared on Ayhor.

Table of Contents

• Ingredients
• Preparing Baby Back Ribs For Smoking
• How To Smoke Baby Back Ribs
• How Long to Smoke Baby Back Ribs
• Frequently Asked Questions
• Chef’s Tip
• What To Serve With Baby Back Ribs
• Other Smoked Rib Recipes
• Smoked Baby Back Ribs Recipe

Ingredients

• Baby back ribs – Choose large, meaty racks labeled “baby back” for best results.
• Binder – Dijon mustard works well to help the rub adhere. Olive oil or a light stock also work if you prefer.
• Dry rub – A balanced pork rub with brown sugar and kosher salt plus savory spices gives great flavor and caramelization.
• Basting liquid – Unsalted butter and honey added during wrapping, and a favorite Kansas City–style BBQ sauce for the final glaze.

What are Baby Back Ribs

There are two common pork rib cuts for smoking: baby back ribs and spare ribs. Baby back ribs are curved and come from the spine area. They are leaner and cook faster than spare ribs. Spare ribs run along the belly side, are meatier, and often benefit from longer techniques such as the 3-2-1 method. Trimmed spare ribs are called St. Louis cut.

What to Look For When Buying Ribs

Fresh ribs should be pink with visible marbling. That intramuscular fat renders during smoking and keeps the meat juicy and flavorful.

Preparing Baby Back Ribs For Smoking

Preparation focuses on removing the silver skin from the bone side and trimming any loose fat on the meat side. Some butchers remove the membrane, but often you’ll need to do it yourself.

1. Use a sharp knife to loosen a corner of the silver skin on the bone side.
2. Grip the corner with a paper towel and pull the membrane away in one steady motion.
3. If it tears, lift another corner and repeat until removed.
4. Trim any fat hanging off the meat side if present.
5. Pat the racks dry with paper towels and apply your binder and rub.

Rib Seasoning

Coat the ribs lightly with Dijon mustard or your preferred binder. This adds a subtle tang and helps the dry rub cling to the meat. Generously dust with a rub that includes brown sugar for caramelization and a mix of savory spices for balance.

How To Smoke Baby Back Ribs

1. Smoke: Set your smoker to 250°F and use fruit woods like apple or cherry for a sweet, subtle smoke. Place ribs bone-side down and smoke unwrapped for two hours. This builds a smoke ring and renders fat without steaming the meat.
2. Wrap: After two hours, place ribs on foil, add diced unsalted butter and honey to the meat side, and wrap tightly. Return to the smoker for 1.5 hours; the foil braises the ribs and concentrates flavor.
3. Unwrap and glaze: Unwrap the ribs, brush with a thin layer of BBQ sauce, and smoke uncovered for 30 more minutes. The sauce will thicken and develop a deep mahogany color.
4. Rest: Remove the ribs and rest for 15 minutes before slicing between the bones and serving.

Temperature notes: Focus on the texture—when a probe slides into the meat between bones with very little resistance (like soft butter), the ribs are done. Ambient smoker temperature should be steady; many cooks use leave-in thermometers to monitor it.

How Long to Smoke Baby Back Ribs

• At 225°F expect about 5 hours total cook time.
• At 250°F expect about 4 hours total cook time.

After unwrapping, the ribs are ready when an instant-read probe slides in easily and the bones are slightly loose but not falling out. Internal temp often registers around 205–210°F at this point, but tenderness and probe feel are the key indicators.

Frequently Asked Questions

Best wood for smoking baby back ribs

Fruit woods such as apple and cherry are excellent choices; they impart a sweet, fruity smoke that complements pork. Oak is another good option if you want a slightly stronger, meatier smoke without overpowering the ribs.

Is it better to smoke baby back ribs at 225 or 250?

Both temperatures work well. 250°F shortens the cook time slightly while delivering similar flavor and tenderness to 225°F. Choose 225°F for a gentler, slower cook or 250°F when you want to finish a bit sooner.

Chef’s Tip

If the ribs finish early, keep them wrapped and stored in a cooler (no ice) for up to four hours. Reheat briefly if needed and brush with sauce just before serving to refresh the glaze.

What To Serve With Baby Back Ribs

Classic pairings include baked beans, coleslaw (no-mayo or traditional), and a bright bean-and-corn salad. Pick sides with contrasting textures and acidity to balance the rich, smoky ribs.

• BBQ baked beans
• No-mayo coleslaw
• Cowboy caviar (black bean and corn salad)

Other Smoked Rib Recipes

• 3-2-1 smoked spare ribs
• Smoked beef plate ribs
• Spare ribs with an Asian-style spice rub
• Sugar-free smoked pork ribs
• Blueberry bourbon baby back ribs

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About Vindulge

Mary is a certified sommelier and recipe developer and Sean is a backyard pitmaster. Together they are the authors of the cookbooks Fire + Wine and Fire + Wine Backyard Pizza and have been creating food and drink content for Vindulge since 2009. They live on a farm outside Portland, Oregon.

Smoked Baby Back Ribs Recipe

Smoked and wrapped baby back ribs that come out super tender with a sticky, caramelized glaze.

Prep: 15 mins

Cook: 4 hrs (approx.)

Rest: 15 mins

Total: 4 hrs 30 mins

Servings: 4 people

Equipment

• Instant-read thermometer
• Leave-in thermometer or smoke unit to monitor ambient temp (optional)
• Aluminum foil or pink butcher paper for wrapping

Ingredients

• 2 racks baby back ribs
• 2 tablespoons Dijon mustard
• ½ cup dry rub
• 4 tablespoons unsalted butter, diced
• 2 tablespoons honey
• ½ cup Kansas City–style BBQ sauce

Instructions

1. Preparation: Preheat smoker to 250°F and choose a fruit wood such as apple or cherry. Remove the silver skin from the bone side of each rack and trim any loose fat. Pat dry.
2. Season: Coat both sides of the ribs with Dijon mustard and generously apply the dry rub.
3. Smoke: Place ribs bone-side down on the smoker and smoke unwrapped for two hours.
4. Wrap: Lay out foil, place ribs bone-side down, top with 2 tablespoons diced butter and 1 tablespoon honey per rack, and wrap tightly. Return to smoker for 1.5 hours.
5. Unwrap and glaze: Open the foil and probe between the bones—if the probe slides in easily, brush ribs with BBQ sauce and smoke uncovered for 30 minutes so the sauce sets.
6. Rest and serve: Remove ribs, rest 15 minutes, slice between the bones, and serve.

Notes

Removing the silver skin: Use a knife to loosen a corner of the membrane, grip with a paper towel, and peel it away. Repeat until fully removed. Pat the ribs dry before seasoning.

Nutrition

Calories: 861 | Carbohydrates: 29 g | Protein: 56 g | Fat: 59 g

Nutrition values are estimates and should be used as a guideline.

Like this recipe? Leave a comment below to share how your ribs turned out.

The post How to Smoke Baby Back Ribs That Turn Out Perfect first appeared on Ayhor.

Jalapeño Popper Bites

Elevate a classic bar snack with these bite-sized jalapeño poppers. They’re creamy inside, crisp outside, and loaded with pepper jack cheese, bacon, and a touch of heat. Perfect for movie nights, snack boards, or casual entertaining, they’re quick to prepare and adaptable to your preferred spice level.

When weekday meals feel repetitive, a snack board full of small bites brings variety and fun back to the table. Pretzels, fresh vegetables, dips, and these jalapeño popper bites make a satisfying assortment to nibble on while you relax.

If you prefer a milder popper, swap the pepper jack for a milder cheese like cheddar or Monterey Jack and skip the sriracha and cayenne. For more heat, add the jalapeño seeds, increase the sriracha and cayenne, or sprinkle in red pepper flakes. A creamy ranch or sour cream dip is also a great cooling accompaniment.

These popper bites are equally suited to frying or air-frying. If you choose an air fryer, lightly coat the basket with cooking spray, preheat to 400°F, and air-fry the bites for 10–12 minutes until golden and crisp.

Ingredients for Jalapeño Popper Bites

• 8 oz cream cheese, softened
• 2 cups shredded pepper jack cheese (substitute cheddar or Monterey Jack for milder flavor)
• 3 jalapeños, seeded and diced (include seeds to increase heat)
• 1/4 cup chopped crispy bacon
• 2 tablespoons sriracha sauce (optional)
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1/2 cup panko breadcrumbs
• 1/2 cup plain breadcrumbs
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/4 teaspoon coarse salt
• 1/4 teaspoon black pepper
• About 4 cups frying oil (peanut, canola, or vegetable) or use an air fryer

How to Adjust the Spice

These popper bites are mildly spicy as written. To reduce heat, omit the cayenne and sriracha and choose a milder cheese. To increase spice, include jalapeño seeds and add extra sriracha, cayenne, or red pepper flakes.

Air Fryer Option

To make these in an air fryer: preheat to 400°F and lightly coat the basket with cooking spray. Arrange the coated bites in a single layer and air-fry for 10–12 minutes, turning if necessary, until golden brown and heated through.

Ingredient Variations

These bites are very adaptable. Add crumbled chorizo, green onions, finely diced bell peppers, or shredded cooked chicken for different flavor profiles. Changing or adding ingredients may increase the yield, so plan accordingly.

Make-Ahead and Storage

You can prepare the popper bites up to two days ahead. Form the cheese mixture into balls, freeze them on a tray in a resealable container, and when ready to cook, dredge in flour, egg, and breadcrumbs, then fry or air-fry.

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a 250°F oven for 15–20 minutes until warmed through and crisp.

Instructions

1. In a large bowl, beat the cream cheese until smooth. Add the shredded pepper jack, diced jalapeños, chopped bacon, and sriracha (if using). Mix until evenly combined.
2. Using a tablespoon or a small scoop, form the mixture into bite-sized balls. Place them on a baking sheet and freeze for 30 minutes to firm up.
3. Prepare three shallow bowls: one with the all-purpose flour, one with the beaten eggs, and one with the breadcrumb mixture (combine panko, plain breadcrumbs, garlic powder, cayenne, salt, and black pepper).
4. Heat oil in a large pot to about 365–375°F. Test by dropping a small bit of flour in the oil—if it sizzles, the oil is ready. If air-frying, preheat to 400°F instead.
5. Remove the cheese balls from the freezer. Dredge each ball in flour, then dip in beaten egg, and finally roll in the breadcrumb mixture to coat thoroughly.
6. Fry several bites at a time for about 30 seconds to 1 minute, until golden brown. Drain on paper towels. If air-frying, cook 10–12 minutes or until golden and crisp.
7. Serve warm. These pair well with chips, fresh salsa, ranch dressing, or a simple green salad.

These jalapeño popper bites are an easy, crowd-pleasing appetizer that you can tweak to suit any taste. They’re great for parties, game day, or a cozy night in. If you try this recipe, consider leaving feedback or a rating to share how you served them and any favorite variations you discovered.

If you’d like to receive new recipes by email, subscribe to the recipe newsletter directly on the website.

The post Crispy Jalapeno Popper Bites with Cheesy Filling first appeared on Ayhor.

Make yourself a cup of coffee or a thick, creamy Italian-style hot chocolate, take a couple of these soft, nutty cookies, and find a comfortable seat for some people-watching. That’s my favourite holiday pastime—sitting at a café terrace, sipping and observing the little dramas and delights of daily life.

Italy’s streets are alive with characters. In Naples, scooters weave through traffic carrying whole families. In small towns, shopkeepers and market sellers engage in animated banter. These cookies felt like the perfect companion for those moments—simple, satisfying, and full of warmth.

On our trip we stopped in Cefalù, Sorrento, Positano, and Catania, sampling local pastries and mingling with locals. Bakers’ windows were filled with variations of these almond cookies—some studded with cherries, others rolled in different nuts or seeds. On a rooftop in Cefalù we enjoyed a few with a glass of wine and a sweeping sea view.

The people-watching moments were a highlight: a sharp-eyed elderly woman insisting on a euro before posing; a charismatic vendor offering a taste of fresh shrimp at the fish market; fishermen taking calls between customers; and men gathered on benches, arguing good-naturedly over local news. Each scene felt like a slice of everyday life, richer for the small gestures, sounds, and aromas.

These almond cookies are easy to bring home in spirit: they’re naturally gluten-free and dairy-free, pleasantly chewy inside with a crisp exterior, lightly sweetened, and scented with lemon and almond. They keep well in a sealed container and also freeze beautifully, so you can enjoy a small taste of that Italian pause anytime.

* * * * *

Kitchen notes: Traditional versions use granulated or powdered sugar, but adding a little honey increases chewiness and depth of flavour. Lemon zest brightens the almond base. The batter will be soft; wetting your hands slightly makes rolling the balls easy. Optionally, roll the cookies in icing sugar and press a nut or candied cherry into the top before baking.

Sicilian Almond Cookies (Pasticcini di mandorle)

gluten free, dairy free

• 2 large egg whites
• 1/8 teaspoon salt
• 1/2 cup (110 g) sugar
• 1/4 cup (85 g) honey
• 1/2 teaspoon vanilla
• 1 teaspoon grated lemon zest (from about one small lemon)
• 2 1/2 cups (250 g) ground blanched almonds or almond flour
• About 1 1/2 cups pine nuts, slivered almonds, chopped pistachios, whole pistachios, hazelnuts, or almonds for rolling

Whip the egg whites with salt until foamy. Add the sugar and beat until the whites are stiff and glossy. Beat in the honey, vanilla, and lemon zest. Stir in the ground almonds; the whites will deflate—that’s normal since the initial whipping helps dissolve the sugar.

Let the batter rest for 30 minutes. Preheat the oven to 300°F (150°C).

Form the dough into 1¼-inch (3 cm) balls. The batter will be soft and slightly sticky; keep a small bowl of water nearby and dip a finger in it, then wipe your palm with the wet finger between each cookie to prevent sticking.

Roll each ball in your choice of nuts, pressing them in so they adhere. Arrange the cookies on parchment-lined baking sheets and bake for 30 minutes. Yields about 24 cookies.

Storage: These cookies freeze well and will keep for several weeks at room temperature in a sealed container, or longer refrigerated.

Buon Appetito!

If you enjoyed this recipe, consider trying it with a warm drink and a quiet chair by a window—perfect for watching the world go by while you nibble a cookie or two.

You might also like: Italian Hot Chocolate and Photos from Italy; Gluten Free Chocolate Chip Cookies; Chocolate Bark (Mendiants); Hello Dolly Squares.

The post Savor Sicilian Almond Cookies While People Watching in Italy first appeared on Ayhor.

These Sourdough Apple Muffins with a crunchy streusel topping are an ideal treat for crisp autumn mornings. They use sourdough discard and come together quickly, so you can have warm muffins ready for breakfast or brunch in under an hour.

Ingredients

You only need a few staples to make these muffins. See the full recipe section below for exact measurements and step-by-step directions.

• Sourdough discard: Use unfed discard at room temperature. This recipe is designed for a starter fed at a 1:1 flour-to-water ratio; if your starter uses a different ratio, you may need to adjust liquid or flour slightly.
• Apples: Gala works well, but Honeycrisp, Fuji, Braeburn, Jonagold, Pink Lady, or Granny Smith are all fine. Small dice or shredding gives the best distribution through the batter.

Full ingredient list and amounts are provided in the recipe card below.

How to Make Sourdough Discard Apple Muffins

These muffins come together in a few straightforward steps. The full recipe with precise measurements and baking times is at the bottom of this page.

1. Step 1: Mix together the streusel ingredients and set aside.

2. Step 2: Cream the butter and sugars until light and fluffy, about 2 minutes.

3. Step 3: Whisk the dry ingredients together and set aside.

4. Step 4: Combine the wet ingredients — sourdough discard, eggs, oil, yogurt, and vanilla — until smooth.

5. Step 5: Add the dry and wet mixtures to the creamed butter and mix until nearly combined. Fold in the diced apples, taking care not to overmix.

6. Step 6: Spoon batter into a lined muffin pan about two-thirds full. Top with streusel and an optional sprinkle of turbinado sugar. Bake until golden and a toothpick comes out clean.

Sourdough Apple Muffins

A delicious sourdough discard muffin with diced apples and an optional streusel topping—great for fall breakfasts, brunches, or an afternoon snack.

4.75 from 4 votes

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Breakfast, Brunch, Snack

Cuisine American

Servings 12 muffins

Calories 284 kcal

Equipment

• Kitchen scale
• 12-cup muffin pan
• Muffin liners
• 3-tablespoon cookie scoop (optional)

Ingredients

For the Muffins

• ¼ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup light brown sugar, packed
• 1 ¾ cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 ½ teaspoons baking powder
• ½ teaspoon ground nutmeg
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 200 grams (about ¾ cup) sourdough discard, unfed and at room temperature
• 2 eggs, room temperature
• 3 Tablespoons vegetable oil or another neutral oil
• 2 Tablespoons yogurt (dairy or non-dairy), room temperature
• 2 teaspoons vanilla extract
• 1 ½ cups diced apple (about 1 large apple)

For the Streusel Topping (optional)

• ⅓ cup all-purpose flour
• ¼ cup old-fashioned oats
• 3 Tablespoons unsalted butter, melted
• 3 Tablespoons light brown sugar, packed
• ½ teaspoon ground cinnamon
• Turbinado sugar for sprinkling, optional

Instructions

Make the Streusel Topping

• In a small bowl, combine ⅓ cup flour, ¼ cup oats, 3 Tablespoons melted butter, 3 Tablespoons brown sugar, and ½ teaspoon cinnamon. Mix until crumbly and set aside.

Make the Muffins

• Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with liners.
• In a large bowl, cream together the softened butter and both sugars with a hand mixer on medium speed until light and fluffy, about 2 minutes.
• In a separate bowl, whisk together the flour, cinnamon, baking powder, nutmeg, baking soda, and salt.
• In another bowl, mix the sourdough discard, eggs, oil, yogurt, and vanilla until smooth. Add the dry ingredients and the wet mixture to the creamed butter and stir until almost no dry spots remain. Fold in the diced apples gently.
• Fill the lined muffin cups about two-thirds full with batter. Sprinkle the tops with streusel and turbinado sugar if using.
• Bake for 30–32 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a rack to cool completely or serve warm.

Notes

Using active starter: If you prefer to use active sourdough starter, substitute 200 g active starter for the discard without making other changes.

The streusel is optional. If you skip it, a sprinkle of turbinado sugar before baking gives a pleasant crunch and shine.

Nutrition

Calories: 284 kcal

Carbohydrates: 42 g
Protein: 4 g
Fat: 11 g
Fiber: 1 g
Sugar: 20 g

Tried this recipe?Leave a comment below and share your experience. Happy baking!

The post Sourdough Apple Muffins with Cinnamon first appeared on Ayhor.

I enjoy sweet potatoes regularly, but sometimes I want a change from the usual baked potato with butter. Air frying is one of my favorite alternatives: the cubes get crispy on the outside and remain soft inside while absorbing plenty of flavor from the spices.

Whether you want a healthy snack, a quick side dish, or a simple addition to weeknight meals, this air fryer sweet potatoes recipe is straightforward and satisfying. Follow the steps below for consistent, delicious results.

• Cut the sweet potatoes into uniform cubes for even cooking. Aim for roughly 1-inch pieces so they crisp evenly without overcooking.
• Use a light coating of oil—olive oil or avocado oil work well—to encourage browning and add flavor.
• Season generously. Garlic powder, onion powder, cumin, chipotle powder, paprika, chili powder, and salt all pair nicely. Toss the cubes in the seasoning before air frying to coat them evenly.
• Preheat the air fryer. Starting from a preheated basket or tray helps the potatoes sear quickly and develop a crisp exterior.
• Arrange the cubes in a single layer without overcrowding. If needed, cook in batches so the pieces roast instead of steaming.
• Shake or flip the potatoes about halfway through the cook time to brown all sides uniformly.
• Check for doneness by piercing a cube with a fork; the inside should be soft and the outside golden and crisp.
• Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in the air fryer or a toaster oven at 350°F for 5–10 minutes to restore crispness.

How to make air fryer sweet potatoes

Pre-step

Gather your equipment: an air fryer (tray or basket style), a mixing bowl, a potato peeler, a sharp knife, and a spatula or spoon for tossing.

Step one

Measure and prepare the ingredients: sweet potatoes, garlic powder, onion powder, kosher salt, ground cumin, dillweed (dried), chipotle powder, ground pepper, and olive oil.

Step two

Wash and peel the sweet potatoes, trimming away any blemishes. Cut into approximately 1-inch cubes so they cook evenly.

Step three

Place the potato cubes in a mixing bowl. Add the spices and olive oil and toss until everything is evenly coated.

Step four

Preheat your air fryer to 400°F (204°C). For tray-style units, remove the tray while preheating; for basket-style units, leave the basket inside to heat.

Step five

Arrange the seasoned cubes in a single layer on the tray or in the basket, leaving room between pieces. Set the timer for 12 minutes.

If your air fryer is small, cook in batches to avoid overcrowding and steaming instead of crisping.

Step six

At the six-minute mark, flip the potatoes on a tray or shake the basket to turn the pieces. Continue cooking until the timer finishes.

After 12 minutes total, test one cube for doneness. It should be tender inside and pleasantly crisp outside. If needed, add 2–4 more minutes depending on your air fryer and cube size.

Transfer the finished sweet potatoes to a serving dish and enjoy while hot. They make a great side for grilled meats, salads, bowls, or as a snack with dipping sauce.

I hope you enjoy this easy air fryer sweet potatoes recipe—it’s a simple, flavorful way to enjoy this nutritious tuber.

Other popular air fryer recipes

• Air fryer chicken thighs
• Pork belly bites
• Buffalo chicken bites
• Air fryer salmon
• Crispy air fryer bacon

If you try this recipe, please share your results or adjustments in the comments where you found it. Happy cooking—and may all your dishes be delish.

Air Fryer Sweet Potatoes

These sweet potatoes are crispy on the outside and soft on the inside—delicious and easy.

Course: Side Dish

Cuisine: American

Keywords: air fried sweet potatoes, air fryer sweet potatoes

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Servings: 2

Calories: 302 kcal

Author: Elaine Benoit

Ingredients

• 2 large sweet potatoes
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon dried dillweed
• Dash ground black pepper
• Dash chipotle powder (optional)
• 1 tablespoon extra virgin olive oil

Instructions

1. Wash and peel the sweet potatoes, trimming any blemishes.
2. Cut the potatoes into roughly 1-inch cubes.
3. Place the cubes in a bowl and add garlic powder, onion powder, cumin, salt, dill, pepper, chipotle powder (if using), and olive oil. Toss to coat evenly.
4. Preheat the air fryer to 400°F (204°C). For tray-style units remove the tray to preheat; for basket-style units leave the basket inside.
5. Arrange the seasoned cubes in a single layer on the tray or in the basket, leaving space between pieces. Set the timer for 12 minutes.
6. At the six-minute mark, flip the cubes on a tray or shake the basket to turn them. Continue cooking the remaining time.
7. When finished, transfer the sweet potatoes to a serving bowl and enjoy immediately.

Notes

For best results, avoid overcrowding the air fryer. If pieces vary in size, finish times will vary; add a few minutes if needed. Leftovers keep well in the fridge up to 4 days—reheat in the air fryer or toaster oven to regain crispness.

Nutrition

Serving: 1 serving | Calories: 302 kcal | Carbohydrates: 70 g | Protein: 6 g | Fat: 7 g | Fiber: 10 g.

Nutrition information is automatically calculated and may vary based on exact ingredients and portions used. Consult a nutrition professional for precise guidance.

The post Crispy Air Fryer Sweet Potatoes with Cinnamon Glaze first appeared on Ayhor.

Trust me — this simple Slow Cooker Lemonade Chicken is one of the most requested dinners in my house. Frozen lemonade concentrate reduces into a glossy, tangy glaze that clings to the chicken in a way fresh lemon juice can’t. I add Dijon mustard and garlic to balance the sweetness, creating a sauce that’s layered, savory, and far from dessert-like.

This is my go-to when I want a dinner that feels impressive but requires almost no hands-on work. With a quick sear, a few minutes of prep, and the slow cooker doing the rest, you can have an easy weeknight meal. Serve it over rice, couscous, or noodles to soak up the sauce — dinner for four with minimal effort.

Why You’ll Love This Recipe

• Unexpected but delicious. Frozen lemonade concentrate becomes a rich, glossy glaze that fresh lemon juice can’t replicate — bright, tangy, and savory at once.
• Hands-off cooking. Sear the chicken, pour over the sauce, and let the slow cooker do the work for 4–5 hours.
• Budget-friendly. Chicken breasts, a can of lemonade concentrate, and pantry staples make this an economical meal for four.
• Kid-approved. The mild sweet-tart flavor is usually a hit with kids and picky eaters.
• Even better next day. The sauce deepens after chilling, so leftovers are excellent for meal prep.

Quick Recipe Snapshot

Prep: 12 minutes | Cook: 4–5 hours (Low) | Total: ~4.5 hours | Servings: 4 | Calories: ~512 per serving | Diet: Gluten-free (check concentrate brand) | Best for: Weeknight dinner, meal prep, family-friendly comfort food

Why Lemonade Concentrate Instead of Lemon Juice?

Frozen lemonade concentrate is essentially a concentrated lemon syrup with sugar, and it behaves differently than fresh juice when cooked low and slow. It reduces and caramelizes slightly to form a thicker, more complex sauce and keeps a bright lemon flavor without turning bitter after hours of cooking. Dijon mustard helps balance the sweetness, adds savory depth, and encourages the sauce to emulsify into a glossy glaze rather than remain thin.

Together they create a sauce that tastes like a long-simmered restaurant dish, even though it takes only about ten minutes of active work.

Ingredients You’ll Need For Lemonade Chicken

• Boneless, skinless chicken breasts — 2 pounds. Thicker breasts work best; substitute thighs for juicier results.
• Frozen lemonade concentrate, thawed — 1 cup.
• Honey — 1/4 cup.
• Dijon mustard — 2 tablespoons.
• Garlic, minced — 3 cloves.
• Olive oil — 1 tablespoon, for searing.
• Cornstarch slurry — 1 tablespoon cornstarch + 2 tablespoons water.
• Butter — 1 tablespoon, stirred in at the end.
• Juice of 1/2 lemon — added at the end to brighten the sauce.
• Salt and black pepper — 1 teaspoon each, or to taste.
• Fresh parsley and lemon slices — for garnish.

Full amounts are shown in the recipe card below.

Slow Cooker Lemonade Chicken Step by Step

Prep Chicken

Pat the chicken dry with paper towels and season both sides with salt and pepper.

Sear Chicken

Heat olive oil in a skillet over medium-high heat and sear the chicken until lightly golden, about 2 minutes per side. This short browning builds extra flavor.

Mix Sauce

Whisk together the thawed lemonade concentrate, honey, Dijon mustard, minced garlic, and the cornstarch slurry until smooth.

Cook Chicken

Place seared chicken in the slow cooker and pour the lemonade sauce over it. Cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is tender and registers 165°F.

Thicken Sauce & Serve

Stir the sauce, then add butter and the juice of 1/2 lemon and combine. Off heat, the sauce will thicken into a glossy glaze. Spoon it over the chicken and garnish with fresh parsley and lemon slices before serving.

Recipe Variations

Spicy Lemonade Chicken: Add 1/2 teaspoon red pepper flakes or a tablespoon of Sriracha to the sauce for a warming contrast to the sweet-tart glaze.

Tropical Lemonade Chicken: Stir 1/4 cup pineapple juice into the sauce and add 1/2 cup pineapple chunks to the slow cooker for a sweet island twist; serve over rice.

Pink Lemonade Chicken: Use pink lemonade concentrate for a slightly fruitier, kid-friendly sweetness.

Lemonade Chicken Thighs: Substitute boneless, skinless thighs and cook on Low for 5–7 hours for fork-tender, juicy meat.

Lemon Herb Chicken: Add 1 teaspoon each of dried thyme and rosemary to the sauce for a more herb-forward version.

Shredded Lemonade Chicken: Shred cooked chicken directly in the slow cooker and let it soak in the sauce for 10 minutes — great for sandwiches, wraps, or rice bowls.

Tips and Tricks

Don’t skip the sear. Browning the chicken first adds Maillard flavor and improves color.

Use thicker breasts. Thin-cut breasts can dry out; if yours are small, check for doneness early.

Adjust sweetness. Brands of concentrate vary. Taste the sauce before cooking: too sweet, add more Dijon or lemon; not sweet enough, add a teaspoon of honey.

The sauce thickens as it cools. If it seems thin when hot, stir in the butter and let it rest off heat. For a thicker sauce while hot, add the cornstarch slurry in the last 30 minutes of cooking with the lid on.

Let the chicken rest. Allow 5–10 minutes before slicing to keep the juices in the meat.

Add fresh lemon juice at the end. Fresh citrus keeps the flavor bright; don’t add it at the start or it may turn slightly bitter during long cooking times.

Make-Ahead and Storage

Make-ahead: This is ideal for meal prep — flavors improve overnight.

Refrigerator: Store leftovers in an airtight container for up to 3 days. Add a splash of water or broth when reheating if the sauce is too thick.

Freezer: Freeze cooked chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight before reheating.

Reheating: Warm gently on the stovetop over low heat or microwave in short intervals, stirring and adding liquid if necessary.

What to Serve With Lemonade Chicken

Choose sides that soak up the sauce: rice, couscous, or pasta work beautifully. A simple rice pilaf or fluffy couscous will absorb the lemon-mustard glaze. For lighter options, serve with a spinach-feta orzo salad or a crunchy lemon-parmesan salad. Steamed broccoli, roasted asparagus, or green beans also pair nicely for a balanced plate.

Frequently Asked Questions

The post Slow Cooker Lemonade Chicken Recipe first appeared on Ayhor.

Ingredients

• Pie crust: 1 store-bought 9″ refrigerated pie crust (or your favorite homemade crust).
• Peaches and strawberries: 2 large peaches and about 1 cup strawberries, sliced about 1/4″ thick. No need to peel the peaches unless you prefer to.
• Sugar: 2 tablespoons granulated sugar to brighten and gently sweeten the fruit.
• Cornstarch: 1 tablespoon to thicken the fruit juices so the filling sets well.
• Lemon juice: 1 tablespoon fresh lemon juice to balance sweetness and enhance fruit flavor.
• Egg wash: 1 egg beaten with 1 tablespoon water to brush the crust for a golden finish.
• Turbinado sugar: A sprinkle for texture and sparkle on the crust.
• Jam: 1 tablespoon of a mild fruit jam, warmed and brushed over the baked fruit for shine.

How to Make the Galette

This galette is intentionally rustic—effortless to assemble and visually appealing without fuss. The recipe highlights fresh seasonal fruit, so choose peaches and strawberries that are ripe but firm enough to hold their shape while baking.

Step 1: Preheat your oven to 400°F (200°C). In a medium bowl, combine the sliced peaches and strawberries with the granulated sugar, cornstarch, and lemon juice. Toss gently to coat. Transfer the mixture to a fine strainer set over a bowl and allow it to drain for a few minutes; this step removes excess juice and helps prevent a soggy crust.

Step 2: Line a baking sheet with parchment paper. Unroll or lightly roll out the pie crust on the parchment-lined sheet. Pile the fruit mixture in the center of the dough, leaving a 1 1/2-inch border around the edge.

Step 3: Fold the exposed dough edge up over the fruit in sections, overlapping as needed to create a casual, crimped edge. Don’t worry about perfection—that relaxed look is what makes a galette charming. Briefly chill the assembled galette in the freezer for about 5 minutes to firm the dough.

Step 4: While the galette chills, whisk the egg with the water to make the egg wash. Remove the galette from the freezer, brush the crust with egg wash, and sprinkle the edge with turbinado sugar for extra crunch and color.

Step 5: Bake on the center rack of the preheated oven for 30–35 minutes, until the crust is golden and the fruit is bubbling. If any outer crust edges brown too quickly, tent them lightly with foil for the remainder of the bake.

Step 6: Let the galette cool on the baking sheet for about 10 minutes, then transfer to a wire rack. While still warm, brush the fruit with a thin layer of warmed jam to create a shiny finish.

Step 7: Serve warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of lightly whipped cream. This dessert is best the day it’s made but can be enjoyed the next day at room temperature.

This easy summer galette is versatile and forgiving—you can adjust the sweetness and fruit mix to taste. It showcases seasonal produce with minimal effort and makes an attractive dessert for casual entertaining.

Summer Galette Variations

If you want to switch up the flavors, use roughly 3 cups of mixed fruit in place of the peaches and strawberries. Some tasty combinations:

• Mixed berry galette with strawberries, blueberries, and raspberries.
• Stone fruit galette with peaches, nectarines, and cherries.
• Lemon-blueberry galette with blueberries and a little lemon zest stirred into the filling.

Other Summer Recipes to Consider

• Peach Arugula Burrata Salad with Blackberries — a fresh savory option to pair with desserts.
• Easy Italian Pasta Salad — a classic side for BBQs and potlucks.
• Aperol Spritz — a light, citrusy cocktail to enjoy alongside summer desserts.
• Strawberry Apple Crisp — another warm fruit dessert for family-style serving.
• Skillet Peach Cobbler — great when you want something warm and spoonable.

Description

This strawberry peach galette is a straightforward, season-forward dessert that requires minimal technique and delivers maximum flavor. Fresh fruit, a touch of sugar and lemon, and a flaky crust create a dessert that looks impressive but is simple to prepare. It’s ideal for summer gatherings and brings a bright, fruity finish to any meal.

Ingredients (compact)

• 1 (9 inch) refrigerated pie crust
• 2 large peaches, sliced
• 1 cup strawberries, sliced
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 egg, beaten
• 1 tablespoon water
• Turbinado sugar, for sprinkling
• 1 tablespoon jam, warmed

Instructions (compact)

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss fruit with sugar, cornstarch, and lemon juice. Drain briefly in a strainer to remove excess liquid.
3. Roll out pie crust on parchment. Pile fruit in the center, leaving a 1 1/2″ border.
4. Fold edge of dough over fruit to form a rustic rim. Freeze 5 minutes to firm.
5. Brush crust with egg wash, sprinkle with turbinado sugar, and bake 30–35 minutes until golden and bubbly.
6. Cool slightly, then brush fruit with warmed jam for shine. Serve warm or at room temperature with ice cream if desired.

Equipment

• Baking sheet
• Parchment paper
• Mixing bowl and strainer
• Small brush for egg wash (optional)

Notes

• There’s no need to peel the peaches—slicing with the skin on adds color and texture.
• Draining some of the fruit juices before assembling helps prevent a soggy bottom.
• If the crust browns too quickly, tent the edge loosely with foil while the center finishes baking.
• Nutritional values are approximate and will vary depending on ingredients and portion size.

Nutrition (approx. per serving)

• Serving size: 1 serving
• Calories: ~222
• Sugar: ~13 g
• Sodium: ~146 mg
• Fat: ~9.3 g
• Carbohydrates: ~33 g
• Protein: ~2.7 g

The post Rustic Strawberry and Peach Galette Recipe first appeared on Ayhor.