The Gingered Whisk - The Gingered Whisk

Friday, September 30, 2016

Apple Cheddar Bacon Scones

Pride and Prejudice Scone Recipe

These tener flaky biscuits boast copious amounts of fresh apples, applewood smoked bacon, sharp cheddar cheese and a hint of fresh rosemary to make a lovely addition to any tea, breakfast, or dinner table. 

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Apple Bacon Cheddar Scone Recipe

For the most part, I am pretty much "take-it-or-leave-it" about the majority of typically girly books and movies. I am not really a romance type of person - I don't mind it very now and then, but I don't generally seek it out in my books - with two exceptions - "You've Got Mail" and "Pride and Prejudice".

Recipe Inspired by Pride and Prejudice and Zombie Book and Movie

I love everything about Pride and Prejudice - the gorgeous flowery prose (seriously, why don't people talk like this anymore?!), the regency period, the gorgeous dresses and fancy balls. It's totally not typical of me at all, but when it comes to P&P, I'm a die hard fan. I also love fun adaptations and retellings of the story - for instance THIS BOOK is a really fun read! I am also a serious fan of the 2005 Pride and Prejudice movie with Kierra Knightley

Pride and Prejudice Apple Bacon Cheddar Scones

I read the book "Pride and Prejudice and Zombies" and I liked it, but I didn't love it. But guys - the movie!! It is sooo much better!! This might be the one and only time that I say the movie was better than the book. Yeah, I said it. They do a fantastic job of keeping true to the language, style and heart of the original story, except that the Bennet sisters are bad-ass zombie killers. This movie was SO FUN and ridiculously silly - Mr. Darcy's fighting leathers squeak every time he walks, instead of doing embroidery together the sisters practice their fighting skills. But what really sold it for me was the character of Mr. Collins. Normally this character is a swarthy, overly needy and vain man but in this adaptation he is played by none other than Matt Smith - and suddenly Mr. Collins becomes slightly more endearing and hilariously nerdy goof. 

Pride and Prejudice Apple Bacon Cheddar Scone Recipe inspired by Jane Austen

These apple, bacon and cheddar scones are inspired by Pride and Prejudice - scones being an essential element of any good tea. The tender flaky scones combine apples, sharp cheddar and applewood smoked bacon (a nod to P&P&Z - no spoilers here, but pigs play an important role in the movie!) with a hint of fresh rosemary for a lovely and savory addition to a tea table. You can serve this with a slice of real butter, or even a smear of jam. 

Apple Bacon Cheddar and Rosemary Scone or Biscuit Recipe

Whether you are a fan of Jane Austen, ridiculous movies, or zombies, or none of the above, these scones are completely delightful and the perfect addition any tea, breakfast, or afternoon snack. And they would be great served along side any stew or chili as well. 


  • A rimmed baking sheet is totally necessary for baking bacon in the oven - it will trap the grease in so it won't spill all over your oven. 
  • A Silpat Mat makes baking biscuits, scones, and cookies so easy because they won't stick to the pan! I highly recommend having one (or two)! 
  • Lining your counter with parchment paper before you knead your dough saves so much time and effort meaning dough off your counters - and helps you reduce the amount of flour you use,  which helps your biscuits stay flakey and soft!

yield: 12 sconesprint recipe

Apple Bacon Cheddar Scones

prep time: 30 MINScook time: 20 MINStotal time: 50 mins
These tener flaky biscuits boast copious amounts of fresh apples, applewood smoked bacon, sharp cheddar cheese and a hint of fresh rosemary to make a lovely addition to any tea, breakfast, or dinner table.


  • 6 slices applewood smoked bacon
  • 1 TBSP Baking Powder
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cups flour
  • 6 TBSP Chilled Butter
  • 1/2 cup shredded sharp white cheddar cheese
  • 2 TBSP minced fresh rosemary
  • 2/3 cup heavy cream
  • 3 TBSP Melted Butter, for baking
  • 3 TBSP Raw Turbinado Sugar, for baking


  1. Preheat oven to 375. Line a rimmed baking sheet with foil. Place the bacon strips on the foil in a single layer, spaced about 1" apart and bake for 10 minutes. Place on a plate lined with a paper towel to drain/cool and then crumble. In a large bowl, whisk together the baking powder, sugar, salt, pepper, and flour. Using your fingers, rub the butter in until the flour looks like course sand, with pea sized bits of butter remaining. Using a fork, stir in the shredded cheese, rosemary, and the crumbled bacon. Slowly stir in the heavy cream until the dough is just barely moist - don't overwork it! Place a piece of parchment paper on your counter and sprinkle with flour. Pat the dough into a 1" thick circle and then use biscuit cutter to cut out your biscuits - use straight up and down motion with the cutter, don't twist it. Place the biscuits on a tray lined with a silicone baking mat and brush with the melted butter and sprinkle the turbinado sugar on top. Bake for 18-20 minutes. Remove to a wire rack to cool, and Enjoy!

Tuesday, September 27, 2016

The BEST Weeknight Crock Pot Meals

Aren't crock pot meals the best invention ever?! I love how super useful they are for making dinner so easy!

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What I don't like about them is that sometimes recipes for them are so labor intensive it doesn't really seem to help at all, and really isn't worth it. Have you ever made a crock pot lasagna? I was under the impression that it would be so super awesome, but I think it took me just as long as normal - except at 6am. UGH.

To me, a crock pot meal are for those nights when you have NO time to make a meal, but you still need to eat something (and something that doesn't come out of a drive-thru lane).

If you are in the market for a new crock pot, my favorite is this 6 quart Crock Pot - and yes, I have the red one! Its not super fancy, but I love it in its simplicity. All you really need are high, low, and off. This does come with an extra warm feature, which is nice. It also has a locking lid, which is totally necessary if you plan on traveling to potlucks and parties with your crock pot. And this particular model also comes with a mini-dip warmer, too! I love that the stone basin and the lid can both go in the dishwasher. I highly recommend this one if you are shopping for a new one!

Ok, so on to the recipes! Below you will find over 60 awesome recipes that take almost no work at all - these are for the days when all you have time to do is dump stuff in the crock pot and ignore it until its time to dump it on a plate - or dump, heat, and eat.

No fussiness, no funky ingredients. Just pure EASY deliciousness the whole family can enjoy!

You are going to want to save this and share it with all your friends!

Easy Weeknight Chicken Crock Pot Recipes

Crock Pot Chicken Recipes Soups, Stews and Chili Recipes 

Easy Crock Pot Beef Recipes

Crock Pot Beef Recipes

Easy Crock Pot Pork Recipes for Weeknights

Crock Pot Pork Recipes

easy weeknight meatless meals for the slow cooker

Crock Pot Meatless Meals 

So, there you have it! The most comprehensive list of dump, heat and eat meals you could ever want - all with barely any prep work, real ingredients, and awesome flavor the whole family will love! 

Make sure you save this, and share it with all your friends!

Did I miss one? Leave a comment below telling me your favorite super easy crock pot meal and I will make sure to add it to the list!

Super Easy Crock Pot Recipes


Friday, September 23, 2016

Fall Jamaican Jerk Chicken Sheet Pan

Fall Jamaican Jerk Sheet Pan Dinner

Sheet Pan dinners are my newest dinner obsession! They are one of the easiest ways to make  quick meal I've found - throw everything onto a pan together and then let the oven do the work. One pan - so no mess, no trying to make 3 dishes at the same time, and its fairly brainless because you really don't have to expend that much mental energy when all you are doing is chopping thing into bite sized pieces. It's a complete meal, all on one pan, and in about 30 minutes. 

Jamaican Jerk Sheet Pan Meal

This particular sheet pan is dedicated to fall - what with its sweet potatoes, bacon, chicken and apples all blending together beautifully. But it would be perfect any time of the year. I have been loving Jamaican Jerk seasoning lately, how its slightly sweet, slightly spiced, and can be as hot as you wish it. It pairs perfectly with sweet potatoes, apples and bacon here. Serve this as a stand alone meal, or with white or brown rice. 

Sheet Pan Fall Chicken Bake

I definitely recommend taking the time to making your own Jamaican Jerk seasoning here. It is one of those things where every brand does it a little bit differently, and you never know what level of spicy you are going to get. Making your own ensures you get the perfect combination of sweet, spicy, and other spices you want. Plus it saves you money in the long run, and you know exactly what ingredients it contains. If you are looking for a good recipe, check out this spice mix and this spice mix. If you have never had Jamaican Jerk seasoning before, I think the seasoning blend sold by Tones is a good place to start - its flavorful but isn't at all spicy. If you want something more spicy, you can always add some crushed red pepper flakes or a little bit of ground chipotle pepper to the sauce mixture. 

Autumn Jamaican Jerk Chicken Bake

yield: 4 servingsprint recipe

Autumn Jamaican Jerk Chicken Sheet Pan

prep time: 10 MINScook time: 20 MINStotal time: 30 mins
This easy sheet pan meal features fall favorites like apples, sweet potatoes and bacon, while also being perfectly spiced with Jamaican Jerk Seasoning. Its a quick 30 minute meal the whole family will love!


  • 1 lb boneless, skinless chicken breast
  • 1 large sweet potato
  • 1 large honey crisp apple
  • 1 medium red onion
  • 5 slices applewood smoked bacon
  • 2 garlic cloves
  • 1 tsp grated ginger
  • 1 TBSP Apple Cider Vinegar
  • 1 TBSP Low Sodium Soy Sauce
  • 2 TBSP Jamaican Jerk Seasoning


  1. Preheat oven to 400F.
  2. Peel and dice the sweet potato into bite sized pieces. Core and chop the apple into large bite sized pieces (you can peel it if you want to, but you don't have to). Slice the red onion into medium sized wedges.
  3. Chop the chicken into bite sized pieces.
  4. Place all the ingredients on a large rimmed baking sheet.
  5. In a medium bowl, whisk together the minced garlic, ginger, apple cider vinegar, soy sauce and jamaican jerk seasoning. Drizzle the seasoning sauce over the items on the baking sheet and toss to coat well. Spread the pieces into an even single layer.
  6. Bake for 20 minutes. Enjoy!

Autumn Jamaican Jerk Seasoned Chicken Bake

Jamaican Jerk Sheet Pan Dinner


Tuesday, September 20, 2016

Pumpkin Ale Cornbread

This skillet cornbread is the perfect fall side dish - infused with hearty ale, real pumpkin, and maple syrup. It will pair gorgeously with anything you serve it with. 

Sweet Skillet Pumpkin Beer Cornbread - an amazing quick bread

This skillet cornbread is so easy and simple to make and it is PERFECT for fall! It only requires a few ingredients but its well worth the few minutes you spend mixing it together. Real pumpkin puree and a heartily spiced ale combine with cornmeal and a touch of maple syrup for a little sweetness. Definitely use a good beer here - something with lots of robust flavor so that it stands out. I wanted the pumpkin, beer and cornbread to really shine here, so I decided to skip the typical "fall baking spices" that lot of recipes call for. Serve this warm with butter and either some local honey or a good quality maple syrup. It turns out to be almost a dessert! 

Pumpkin Ale Cornbread

For me, the return of crisper and cooler temperatures also heralds the return of warm and hearty comfort foods! For the most part, I think keeping homemade breads, stews and the like sacred to the cooler months is special. We try to eat very seasonally, so spring and summer is all about fresh produce - lots of salads, lighter meals, things like that. But then once the weather turns I can't help but crave all things warm and landed with carbs. Do you do the same? 

Sweet Pumpkin Beer Cornbread with Maple Syrup

Oh, Gosh, I have SUCH a love affair with bread. I just can't help myself, especially when its warm out of the oven and I can slather it with real butter. And when it takes about 30 minutes to make a from scratch and seasonally awesome recipe, it makes it even better, don't you think? This cornbread will pair perfectly with any soup, stew, chili, or casserole that you serve - but it will also go equally well with baked chicken or pork chops. Make sure you heat up the skillet with the oven - its key to getting a gorgeously crispy crust, but still having the cornbread be soft and cake like inside. 

Skillet Pumpkin Beer Cornbread - super simple, real ingredients, amazingly delicious!

yield: 8 servingsprint recipe

Pumpkin Beer Cornbread

prep time: 10 MINScook time: 20 MINStotal time: 30 mins
This skillet cornbread is the perfect fall side dish - infused with hearty ale, real pumpkin, and maple syrup, it will pair gorgeously with anything you serve it with.


  • 1/3 cup real maple syrup
  • 1 cup pumpkin puree
  • 1 cup pumpkin ale (something hearty and full flavored, no "lite" stuff here!
  • 2 eggs
  • 1 cup cornmeal
  • 1 cup flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 TBSP melted butter


  1. Preheat the oven to 400F with a 10" cast iron skillet inside (so the skillet heats up, too).
  2. In a medium bowl, whisk together the maple syrup, pumpkin puree, pumpkin ale, and eggs.
  3. Add the cornmeal, flour, baking powder, baking soda, and salt on top and then stir with a wooden spoon or spatula just until combined.
  4. Allow this to sit for a few minutes while the oven and skillet heat up.
  5. Carefully remove the skillet from the oven and coat the bottom and sides of the skillet with the melted butter with a pastry brush. You won't use all the butter, and that's ok - save it!
  6. Pour the batter into the hot skillet and smooth out so its even. Drizzle the remaining melted butter on top.
  7. Carefully place the skillet back int the oven (remember, its hot!) and bake for 15-20 minutes, or until golden brown and cooked through.
  8. Allow to cool for a few minutes before slicing and serving. Serve with butter and honey or maple syrup. Enjoy!

Friday, September 9, 2016

Pumpkin Pull Apart Bread with Pecan Cinnamon Streusel

Pumpkin Pull Apart Bread with Pecan Cinnamon Streusel

Pull apart bread is like the gorgeous love child of cinnamon rolls and monkey bread.  It has all the same great flavor and gooey cinnamon-sugared filling that cinnamon rolls do, and the fun pull apart quantities of monkey bread -  but in a slightly more grown up form. If you have ever made homemade cinnamon rolls, pull apart bread is made essential the same way - but instead of cutting it into cute little spiral rolls, you stack strips into a loaf pan. It really isn't any less work or mess than a cinnamon roll recipe is (I kind of thought that it would be - I was totally wrong). 

Pumpkin Pecan Pull Apart Bread

This Pumpkin Pull Apart bread is perfect for fall - full of cinnamon and sugar, layers of gorgeous pumpkin and spice bread, studded with chopped pecans and all topped with an amazing cinnamon and sugar streusel. This would be the perfect addition to any autumn brunch, get together, or enjoyed on a crisp and cool Saturday morning with a cup of coffee! 

Fall Pumpkin Pull Apart Bread with Cinnamon Sugar Streusel

yield: 2 Loavesprint recipe

Pumpkin Pull Apart Bread with Pecan Cinnamon Sugar Streusel

prep time: 2 hour and 30 MINScook time: 40 MINStotal time: 2 hours and 70 mins
This Pumpkin Pull Apart Bread is studded with pecans, gooey cinnamon-sugar filling, and topped with a crispy streusel! Perfect for fall!


Pumpkin Bread
  • 1 cup milk
  • 4 TBSP Unsalted Butter
  • 1 egg
  • 15 oz canned pumpkin puree (NOT Pumpkin Pie Mix!)
  • 1.5 tsp salt
  • 1.5 TBSP instant yeast
  • 1/2 cup sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cardamom
  • 2/3 cup brown sugar
  • 2/3 cup sugar
  • 1 TBSP ground cinnamon
  • 3/4 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 3/4 cup chopped pecans
  • 4 TBSP melted unsalted butter - for assembly
Cinnamon Sugar Streusel
  • 3 TBSP flour
  • 3 TBSP oats
  • 3 TBSP brown sugar
  • 3 TBSP sugar
  • 2 tsp cinnamon
  • 3 TBSP chopped pecans
  • 3 TBSP cold unsalted butter


  1. In a small sauce pan, add the milk and butter and heat on low just until the butter melts. Remove from heat and set aside to cool for a few minutes. In a medium bowl, whisk together the pumpkin, eggs, and vanilla. Slowly whisk in the warmed milk. In the bowl of an electric stand mixer, whisk together 5 cups of flour, sugar, salt, and spices. Mix in the wet ingredients into the dry until just combined. Slowly add the remaining 1 cup flour until it starts to form a thicker dough. Knead for 5-7 minutes, or until elastic and smooth, and still fairly tacky. You can add a tiny bit more flour if you need to, but don't add too much! This dough WILL be sticky, its ok! Place the dough into greased bowl, cover with a towel and allow to rise until doubled, about 1 hour. While the dough is rising, make the filling and streusel.
  1. In a medium bowl, combine all the ingredients for the filling and set aside.
  1. In a medium bowl and using your hands, mix all the ingredients together, until well combined and the butter has formed small pea sized pieces. Cover with plastic wrap and place in the fridge until ready.
  1. Preheat the oven to 350F. Grease 2 loaf pans and set aside. Flour the counter top. Divide the dough into half and work with 1/2 at a time. Roll the dough out into a rectangle that is 12"x20" wide (with the longest side closest to you). Evenly spread 2 TBSP of melted butter on the dough. Sprinkle half of the filling on the dough. Using a sharp serrated knife, cut the dough into 5 long strips lengthwise (making cuts parallel to you). Carefully stack the strips on top of each other (this is messy, there is no way around it. Just try to add the pecans and cinnamon that fall off back on and not worry about it). Use the serrated knife to cut the stack of strips into 5 sections (so you will have 5 stacks of stacked rectangles). Place the stacks into the prepared loaf pan so that the cinnamon-pecan sides are all facing the shortest end of your loaf pan. Repeat with the remaining dough and filling. Cover with a tea towel and allow to rise 40 minutes. Evenly divide the cinnamon-sugar streusel on top of the loaves. Bake for 30-40 minutes - check to see if the tops are browning too much around 20 minutes- if you need to tend with foil for the last half. Cool on wire racks for 10 minutes. Use a butter knife to loosen the edges and then carefully (this is messy, just warning you) place the bread on a platter to serve. Serve warm and Enjoy!

Pumpkin Pull Apart Bread with Pecan Cinnamon Sugar Streuse

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