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Peach Cobbler With a Crispy Almond Topping

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How to Create Pita Chips at Home

Have you ever attempted to create your own pita chips? The secret is to peel your pita bread into layers so that the chips come out perfectly crisp and golden. They are genuinely irresistible and can be kept in the pantry for up to two weeks, making them convenient for a quick snack.

Freshly-baked pita chips taste significantly better than those from the store, even if you opt for store-bought pita bread like I did. These homemade pita chips are also healthier than pre-packaged versions since they’re brushed with extra-virgin olive oil rather than fried in canola oil.

I simplified the preparation process to make these pita chips a swift and easy endeavor. They come out ready after a ten-minute baking session in the oven. Elevate your favorite Mediterranean dip by pairing it with these homemade pita chips!

Pita Bread Choices

Acquire your pita bread from a Mediterranean grocery store for the finest selections. You should also find suitable options at well-stocked grocery chains like Whole Foods Market. Inspect the ingredients list—minimally processed pita bread should feature a concise list of recognizable ingredients such as flour, water, sugar, yeast, and salt.

If possible, opt for pocket-style pita bread, as it is simpler to separate the layers. I tested this recipe using Angel Bakeries and Toufayan brands. Toufayan was thinner and easier to divide, but both produced delicious results. I crafted this recipe to cater to various pita bread sizes.

This recipe works well with both regular and whole wheat pita bread. I adore the added nutty flavor and fiber that whole wheat pita bread provides, which is what I utilized in these images.

Seasoning Choices

You can’t go wrong with a touch of flaky sea salt or kosher salt. To enhance the savory flavor, consider a dash of:

Pita Chip Serving Ideas

Pita chips are the ideal accompaniment for Mediterranean and Middle Eastern dips. Here are some of my favorites:

Use any remaining pita chips to prepare Fattoush Salad with Mint Dressing, or store them in a sealed bag for up to two weeks.

I’d love to hear how your pita chips turn out in the comments! They are far more delicious than store-bought chips.

Homemade Pita Chips

Craft the finest homemade pita chips with this straightforward recipe! These crispy pita chips are baked, not fried. They’re golden and delectable. Recipe yields 6 to 8 cups, depending on the size of your pita bread.

Instructions:

1. Adjust two oven racks to the middle and upper third positions. Preheat the oven to 350 degrees Fahrenheit. Line two large, rimmed baking sheets with parchment paper for easy clean-up.
2. Using kitchen shears, cut around the edge of each pita and split each pita into two thin rounds. (If the pita doesn’t easily come apart, gently use a serrated knife to slice between the layers.)
3. Taking one round at a time, lightly brush the smooth side with oil all over. Flip it over and generously brush the rough side with oil, then lightly sprinkle it with salt and optional seasonings. (If you’re using flaky salt, crush it between your fingers as you sprinkle to break up any particularly large pieces.)
4. Continue with the remaining rounds, stacking them on top of one another as you proceed. Divide the stack into two for simplicity in cutting. Use a chef’s knife to slice each pita stack into 8 wedges. Arrange the wedges, rough side up, in a single layer across the two lined baking sheets.
5. Bake until the wedges are golden brown and crisp, about 10 to 12 minutes, rotating and switching the sheets halfway through baking. The pan on the top rack will likely finish first; you may need to leave the pan on the middle rack in the oven for a few more minutes to achieve the same level of browning.
6. For optimal crispness and crunch, allow the pita to cool entirely on the pans before serving. Pita chips can be stored in a sealed bag, with the excess air pressed out, at room temperature for up to 2 weeks.

How to Create Flawless Scrambled Eggs

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How to Prepare Tasty Apple Pancakes

Let’s toast the arrival of cooler weather with a heap of cozy apple pancakes! These apple-infused pancakes make for an ideal autumn breakfast delight. They’re an effortless weekend breakfast endeavor that stores well for quick weekday meals (they freeze and defrost nicely as well).

This apple pancake recipe is created from scratch using freshly grated apple, complemented by a hint of ground cinnamon. Tart varieties such as Honeycrisp or Granny Smith provide the most vibrant flavor. You’ll notice I opted for Honeycrisp apples in this instance—they’re a family favorite, and they produce outstanding pancakes.

You might already have all the ingredients needed for these pancakes in your kitchen. Let’s whip some up.

Apple Pancake Suggestions

Below is the complete recipe. Here are several tips to ensure pancake perfection.

Flour choices include white whole wheat flour, regular whole wheat flour, or all-purpose flour. I prefer to use whole-grain flours when possible, but all-purpose flour delivers the most neutral taste, allowing the apple to shine through. Alternatively, you can use white whole wheat flour (now marketed as “golden wheat” by King Arthur Flour) to achieve all the nutritional benefits of whole wheat without the nutty flavor.

Gently coat your griddle or skillet with oil. I prepare my pancakes using avocado oil because it has a high smoke point and a neutral taste (butter can burn easily). No matter what you choose, make sure to remove any excess with a paper towel to prevent smoking.

Begin by cooking a single pancake. Once you’ve practiced with one pancake and verified that your skillet is well-heated, you can make more simultaneously. Allow a couple of inches between each pancake for easy flipping.

The pancakes are ready to flip when about 1/2-inch of the edge has shifted from shiny to dull. The bottom should be beautifully golden at this stage. If uncertain, it’s safer to wait a bit longer than to end up with a doughy disaster.

As you progress, reduce the heat. The skillet will become hotter the longer it remains on the stovetop. If your pancakes are charring on the outside before they’re fully cooked inside, your skillet is too hot. Lower the heat slightly after cooking a few pancakes.

Pancake Serving Ideas

These apple-packed pancakes are delightful with a drizzle of maple syrup but even better with some additional toppings. Here’s a list of ideas for toppings or sides:

More Apple Dishes to Savor

Here are a few more timeless apple recipes for this fall:

Please share how your pancakes turn out in the comments! I enjoy hearing from you. You can discover additional pancake recipes here.

Apple Pancakes

This apple pancake recipe features freshly grated apple and ground cinnamon. These apple pancakes are nutritious, delicious, and simple to prepare. Recipe yields 8 to 9 pancakes.

Instructions:

1. In a medium bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt.
2. In a smaller bowl, blend the buttermilk, egg, melted butter, maple syrup, and vanilla. Whisk until completely combined.
3. Pour the wet mixture into the flour mixture. Add the grated apple. Stir just until blended (a few small lumps of flour are acceptable). Allow the batter to rest for 5 minutes to ensure fluffy pancakes.
4. Meanwhile, if using an electric griddle, preheat it to 350 degrees Fahrenheit. If not, heat a large stainless steel or nonstick skillet over medium-low heat. You are ready to start cooking pancakes once a drop of water sizzles upon contact with the hot surface. If necessary, lightly grease the cooking surface and wipe away the excess with a paper towel (nonstick surfaces generally won’t need oil).
5. Pour a scant ¼ cup of batter onto the heated skillet, leaving a couple of inches around each pancake to accommodate expansion. Cook until small bubbles appear on the surface of the pancakes, about 2 to 3 minutes (you’ll know it’s time to flip when about ½-inch of the edge appears matte rather than glossy). Flip the pancakes and cook until lightly golden on both sides, an additional 1 to 2 minutes.
6. Continue the process with the remaining batter, adding more oil and lowering the heat as necessary (I usually find myself on low heat after a while—if the pancakes are getting too dark on the outside before they are cooked through, the skillet is too hot). Serve the pancakes right away with toppings of your choice, or keep them warm in a 200 degree Fahrenheit oven.
7. Leftover pancakes can be stored in the refrigerator for up to 4 days, or frozen* for up to 2 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.

Notes:

Recipe adapted from my Whole Wheat Pancakes.

*Make your own buttermilk: Combine 1 cup milk of

Nourishing and Tasty Lentil Burger Recipe

Lentil enthusiasts, these lentil patties are just for you! These robust meatless patties are crafted with familiar and nutritious ingredients, setting them apart from many store-bought varieties available today. While my Favorite Veggie Burgers remain my top choice, these lentil patties come in a close second.

Infused with grated carrot, fresh cilantro or parsley, onion and garlic, along with spices such as chili powder, cumin, salt, and pepper, these patties are bursting with flavor. Two eggs can be added (omit for vegan patties), as they contribute extra moisture and a lighter texture.

The recipe is seamlessly blended in the food processor. Similar to my veggie patties, baking these lentil burgers in the oven yields the best results, being a more efficient and straightforward method than frying them in a skillet. They come out beautifully golden and firm enough to maintain their shape when placed in a bun.

Lentil Burger Serving Ideas

These patties are best enjoyed with robust toppings, such as an herbed avocado sauce and pickles. Alternatively, you can serve these patties without buns, perhaps on a green salad or over cooked brown rice, farro, or quinoa with some of the topping ideas listed below. Store any leftover patties in the freezer for a quick protein and fiber boost in future meals.

– Buns or bread of choice, like hamburger buns, English muffins, or even flatbread. Lightly toast them for added texture.
– Sauce, such as guacamole (as shown), avocado pesto, avocado dip, green goddess tahini dip, ketchup, mayo, or mustard.
– Greens, such as crisp lettuce, arugula, or spinach.
– Add some crunch with dill pickles, quick-pickled red onions, or thinly sliced radishes or cucumbers.
– Sliced ripe tomatoes, only if they are in season!

Lentil Insights

This recipe requires 2 ½ cups of regular greenish-brown lentils. You can prepare them yourself or use canned or steamed lentils from Trader Joe’s. Regardless of preparation, ensure to spread them on a paper towel to soak up excess moisture before using. If you have any leftover lentils, incorporate them into a green salad this week.

More Hearty Meatless Main Dishes

Here are a few additional bean and lentil-centered recipes to explore:

Please share how your lentil burgers turn out in the comments! I enjoy hearing from you and hope this recipe becomes a new favorite for you.

Lentil Veggie Burgers

These meatless lentil patties are hearty, flavorful, and maintain their shape well. They come together quickly in the food processor. Bake them to a golden finish, and freeze any extras for later. Recipe yields 8 veggie patties.

Lentil Patties

Paddy assembly suggestions

– 8 buns of choice (hamburger buns, English muffins, or flatbread), toasted
– Sauce: Guacamole, Avocado Pesto, Avocado Dip, Green Goddess Tahini Dip, ketchup, mayonnaise, or mustard
– Greens: Lettuce, arugula, or spinach
– Add some crunch: Dill pickles, quick-pickled red onions, or thinly sliced radishes or cucumbers
– Sliced tomatoes

Instructions

1. Preheat your oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for convenient cleanup.
2. Thoroughly drain the lentils in a colander, then measure 2 ½ cups and spread them out over a lint-free tea towel or paper towels to help dry them (if there are extra lentils, set them aside for another use).
3. To create the patties: Chop the halved onion into several slices before adding the onion and garlic cloves into the food processor. Pulse until the onions are coarsely chopped, avoiding over-processing.
4. In the food processor, add: the towel-dried lentils, eggs, oats, a handful of herbs (if desired), chili powder and cumin, salt, and black pepper. Process until the mixture resembles chunky hummus (be cautious here). Manually incorporate the grated carrot.
5. To form the patties: Divide the lentil mixture into 8 equal sections using about ½ cup each, shaping them into patties about 1-inch thick. (If the mixture is too wet to handle, mix in a couple of tablespoons of flour of your choice, or more as necessary.)
6. Generously brush both sides of each patty with oil and arrange them on the lined baking sheet, ensuring a few inches of space between each. Bake until the patties are richly golden on the outside, around 35 minutes, flipping them halfway through.
7. To construct the patties: Toast your buns if desired. Layer the bottom bun with lettuce, if using, followed by a veggie patty, and then spread a generous amount of guacamole or sauce on top. Add crunchy toppings and tomatoes, and enjoy!
8. Leftover patties

Pasta with Pesto Dressing

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How to Create Tasty Chocolate Chip Muffins

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**These chocolate chip muffins are heavenly**—they’re light, soft, and packed with chocolate chips. They’re currently our three-year-old daughter’s favorite muffin from [my muffin collection](https://cookieandkate.com/category/food-recipes/breakfast/muffins/), and it’s easy to see why! She adores dark chocolate as much as I do, so I can confirm that these muffins please both kids and adults.

These muffins are made using the same principles as my other well-loved “healthy” muffin recipes, but you wouldn’t suspect it after your first (or last) bite. They can be prepared with whole wheat flour if desired, and they’re sweetened with honey in place of regular sugar, which enhances their taste. Greek yogurt adds a subtle tang similar to sour cream, making them taste like they came from a bakery while also increasing the protein content.

If you’re a fan of my popular [banana muffins](https://cookieandkate.com/healthy-banana-muffins-recipe/) or [blueberry muffins](https://cookieandkate.com/healthy-blueberry-muffins/), you absolutely have to try this recipe!

### Chocolate Chip Muffin Tips

#### Avoid overmixing.

If you overmix the batter after combining the liquid with the flour, your muffins will come out dense instead of soft. Mix the batter gently by hand, adhering to the instructions in the recipe, such as “you should still see a few streaks of flour and lumps.” If uncertain, it’s better to be cautious.

#### Dust the chocolate chips with cinnamon to keep them from sinking.

This is a new technique for me, and it works wonderfully. Mixing ground cinnamon with the chocolate chips before incorporating them into the batter makes a huge difference and is more effective than tossing them in flour. The cinnamon adds a delightful, subtle flavor and ensures muffins with an even distribution of full-sized chocolate chips.

#### These muffins are best enjoyed once they’ve cooled.

We all appreciate a melty chocolate chip, but this is true for all baked treats, particularly these muffins. After cooling, the flavors of coconut oil, honey, Greek yogurt, and cinnamon meld and mature, creating an exceptionally delightful muffin.

### Ingredient Notes & Alternatives

You’ll find the complete recipe below. Here are my insights in case you’d like to modify this recipe to fit what you have on hand or your tastes.

**Flour:** I prefer using whole-grain flours when possible for their additional fiber and flavor. These muffins came out wonderfully with whole wheat pastry flour, which, unfortunately, has become harder to find lately. White whole wheat flour provides all the advantages of whole wheat flour without the “wheaty” taste. All-purpose flour will yield bakery-style muffins. The choice is yours.

**Greek yogurt:** I primarily tested this recipe with whole-milk Greek yogurt, which is thick and creamy, helping to support the weight of the chocolate chips. Lighter Greek yogurts will work as well. I wouldn’t recommend regular plain yogurt, as it likely won’t provide sufficient structure.

**Chocolate chips:** I’m a fan of dark chocolate, so I relished these muffins made with darker chocolate chips (60 percent cacao content or higher). The recipe calls for 1 cup of chips, but you can manage with 3/4 cup if necessary. You can also swap in other flavored chips, like white chocolate or buttermilk, or use coated chocolate candies like M&M’s for a pop of color.

**Honey:** Use regular, liquid honey for this recipe. I also tested it with maple syrup, which is adequate, but I preferred the flavor and additional sweetness provided by honey.

**Coconut oil vs. olive oil:** This is a matter of personal preference. Virgin coconut oil gives an almost undetectable coconut note, while refined coconut oil is nearly flavorless. If you choose olive oil and want to avoid its taste in the muffins, go for a mild oil such as California Olive Ranch. Vegetable and avocado oils are also good alternatives.

**Turbinado sugar:** Sprinkling the muffin tops with turbinado sugar (also referred to as raw sugar) creates a delightful crunch, but it is optional.

### More Muffins to Try

If you enjoy these muffins, make sure to explore these [muffin recipes](https://cookieandkate.com/category/food-recipes/breakfast/muffins/):

**I’d love to hear how your chocolate chip muffins turn out in the comments!** Hearing from you is always a pleasure.

### Chocolate Chip Muffins

These chocolate chip muffins are fluffy and packed with fantastic flavor! This muffin recipe is filled with chocolate chips and simple to make by hand. The recipe yields 1 dozen muffins.

#### Instructions

1. Preheat the oven to 375

How to Create Your Own Ketchup at Home

**Ketchup Lovers Will Adore This Recipe**

Ketchup aficionados celebrate! This homemade ketchup recipe provides a thick, dippable consistency with a classic yet sophisticated flavor profile. It achieves a harmony between savory and sweet, leaning more towards the savory aspect. The main ingredient is a full container of premium tomato paste, which delivers a deep, rich tomato taste.

Along with tomato paste, you’ll require balsamic vinegar for a touch of sweetness and tang, dried spices such as garlic powder, mustard powder, cinnamon, and black pepper for depth, salt to enhance flavors, and water to get the desired thickness. This recipe is free from corn syrup and added sugar.

**Simple to Prepare**

Crafting ketchup at home may seem intimidating, but this recipe is surprisingly straightforward. You can mix it by hand in just a few minutes, and it tastes best after resting for an hour.

**3 Reasons to Create Your Own Ketchup**

1. **Cost-Effective**: Even using high-quality organic tomato paste, homemade ketchup is more affordable than store-bought organic varieties.

2. **Convenience**: If you find yourself out of ketchup, you probably have the necessary ingredients in your pantry to whip this up quickly.

3. **Health Benefits**: Homemade ketchup gives you control over sugar levels and helps avoid BPA from plastic containers.

**Ketchup Serving Ideas**

This ketchup is ideal for burgers and fries. It enhances any meal with its robust flavor.

**Additional Homemade Condiments**

Homemade condiments like this ketchup taste significantly better than store-bought versions and can elevate a simple meal.

**Homemade Ketchup Recipe**

*Ingredients*:
– Tomato paste
– Salt
– Garlic powder
– Mustard powder
– Cinnamon
– Black pepper
– Balsamic vinegar
– Water

*Instructions*:
1. Mix tomato paste, salt, garlic powder, mustard powder, cinnamon, and black pepper in a measuring cup or jar. Whisk until well blended.
2. Incorporate vinegar and whisk again. Then add water and whisk until smooth. Adjust the seasoning with extra pepper if desired. For a thinner texture, include more water by the teaspoon.
3. Chill for at least 1 hour before serving. Store in an airtight jar in the refrigerator for up to 2 weeks.

Enjoy creating and relishing your homemade ketchup!

Chipotle-Style Sofritas Cooking Instructions

This dish was inspired by the tofu option known as “sofritas” from Chipotle. Have you given it a try? I frequently include it in my burrito bowl for some extra plant-based protein. It’s robust, saucy, and has a kick, making the additional three-dollar fee for guacamole justifiable.

I created this recipe based on Chipotle’s ingredient list. After that, I adjusted the quantities and the technique until it met my taste preferences perfectly. Honestly, I prefer this version even more! It’s fresh, flavorful, and nicely seasoned. Occasionally, Chipotle’s sofritas can be so spicy that they overshadow the other tastes in my bowl.

Sofritas Ingredients

Chipotle’s recipe draws inspiration from sofrito, a flavorful base made of garlic, onions, and peppers common in Spanish and Latin American cooking. The complete recipe is below, but here’s what you’ll require to prepare it and the reasons why.

Olive oil: Traditionally, sofrito is cooked in olive oil, and these sofritas follow suit. I always choose extra-virgin olive oil for cooking.

Tofu: Opt for extra-firm tofu and crumble it with a fork for a texture similar to Chipotle’s. After sautéing it in olive oil until it turns golden, it acquires a pleasantly subtle smoky flavor. The crumbled tofu offers a large surface area that readily absorbs seasonings.

Onion, red bell pepper, and garlic: This combination forms the flavorful foundation of the dish. If a red bell pepper isn’t available, yellow or orange can be used effectively.

Tomato paste and canned diced tomatoes: Diced tomatoes provide moisture and tenderness, while umami-rich tomato paste intensifies the tomato taste.

Adobo sauce or chopped chipotle peppers: Both ingredients come from a can of chipotle peppers housed in adobo sauce. Chipotle peppers impart a smoky and spicy flavor that is essential.

Recipe Tip

Store any remaining tomato paste and chipotle peppers in adobo sauce in their own small freezer bags. Before sealing, push out the air. Flatten the bags before freezing, allowing you to tear off what you need for future recipes.

Red wine vinegar: A dash of acidity brightens the overall taste. Sherry vinegar can serve as a suitable substitute.

Dried spices: We will utilize a mix of ground cumin, smoked paprika, and oregano. The smoked paprika resonates with the chipotle peppers.

Uses for Sofritas

Sofritas serve as a protein-rich enhancement to your beloved Mexican and Tex-Mex dishes. I always pair my sofritas with rich, creamy guacamole or sour cream to temper the heat.

Consider adding sofritas to your burritos and burrito bowls, sprinkling it on nachos, mixing it with cheese before preparing quesadillas, or using it as a filling for your tacos. I also enjoy sofritas with eggs, whether they are scrambled or fried.

Construct your meal with these suitable additions:

More Recipes to Enjoy

If you like these sofritas, take a look at these recipes that are influenced by Mexican cuisine.

I’d love to hear how your sofritas turn out in the comments! I enjoy receiving your feedback and am eager to know how you serve this dish.

Sofritas (Chipotle-Style)

This sofritas recipe draws inspiration from Chipotle. It’s hearty, well-seasoned, and adds both plant-based protein and vegetables to a range of meals. The recipe yields 4 to 6 servings, depending on the size of your portions.

Instructions:

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Add the tofu and cook, stirring every few minutes, until it’s lightly golden brown on the edges, around 10 minutes. Transfer the tofu to a bowl and set aside. Carefully wipe the skillet mostly clean with a towel, then return it to the heat.

2. Heat the remaining 1 tablespoon of olive oil. Add the onion, bell pepper, and ¼ teaspoon of salt. Cook, stirring occasionally, until the onion becomes translucent, approximately 3 to 5 minutes.

3. Incorporate the tomato paste, vinegar, adobo sauce, and garlic, stirring to mix. Cook until the mixture is aromatic and the tomato paste has darkened, about 1 minute. Add the cumin, paprika, and dried oregano along with the tomatoes and cook until fragrant, about 30 seconds.

4. Add the diced tomatoes and cook until the bell peppers are tender enough to be pierced easily with a fork, roughly 2 to 3 minutes. Return the tofu to the skillet and cook until everything is combined, stirring frequently, and some sauce has been absorbed by the tofu, about 1 minute.

5. Take the skillet off the heat and adjust the taste. If it’s not spicy enough for your preference, add more adobo sauce by the teaspoon until it reaches your desired heat level (I’ve added up to 3). Season with salt (up to