by Max Ramos

As autumn deepens and the days grow colder, November becomes a month shaped by warmth, tradition, spirit, and comforting meals. The arrival of shorter days and falling leaves makes the whole world change and shift into what people want to eat. November recipes often focus on hearty ingredients, rich rich flavors, and seasonal produce that bring people together around the table. From creamy soups to classic desserts, the foods of this month reflect both comfort and celebration.

One of the most important dishes from the month of November would be the butternut squash soup. This recipe highlights the natural sweetness of roasted squash blended vegetable broth, sauteed onions, and a touch of cream to create a smooth and satisfying texture. 

• Ingredients: 1 medium butternut squash, 1 tablespoon olive oil, 1 chopped onion, 3 cups vegetable broth, ½ cup heavy cream, salt, and pepper to taste.

Instructions: Roast cubed squash in the oven at 400°F for 25–30 minutes. 

• In a pot, sauté onions in olive oil, then add the roasted squash and broth. Simmer for 10 minutes, blend until smooth, stir in cream, and season. This soup is smooth, savory, and ideal for chilly evenings in November.

Another seasonal favorite is pumpkin bread, a dessert that captures the spices and warmth associated with fall baking.

• Ingredients: 1¾ cups flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, 1 cup canned pumpkin, 1 cup sugar, ½ cup vegetable oil, 2 eggs, and ½ teaspoon vanilla extract.

• Instructions: Combine dry ingredients in one bowl and wet ingredients in another. Mix together, pour into a greased loaf pan, and bake at 350°F for about 55 minutes.
  The result is a moist, flavorful bread that fills any kitchen with the comforting scent of autumn spices.

The highlight of November cooking is Thanksgiving dinner, which showcases a collection of classic recipes that celebrate gratitude and tradition:

• Roast Turkey: Rub a whole turkey with butter, garlic, herbs, and salt; roast at 325°F for 3–4 hours until golden brown.

• Mashed Potatoes: Boil peeled potatoes, mash with butter and milk, and season with salt and pepper.

• Stuffing: Mix cubed bread with sautéed celery, onions, herbs, and broth; bake until crisp on top.

• Sweet Potato Casserole: Combine mashed sweet potatoes with brown sugar and butter, then top with marshmallows and bake until golden.

To complement these meals, hot apple cider adds the perfect finishing touch:

• Ingredients: 4 cups apple juice, 2 cinnamon sticks, 3 whole cloves, and orange slices.

• Instructions: Simmer for 15–20 minutes, then serve warm.

Beyond the traditional dishes, November also inspires creativity in the kitchen as home cooks experiment with seasonal produce and comforting flavors. Root vegetables like carrots, parsnips, and beets often appear in roasted medleys that bring color and depth to any meal, while fresh herbs such as sage and rosemary enhance both savory and sweet recipes. Warm beverages like spiced chai or homemade hot chocolate become daily rituals that help ease the transition into colder days. These simple yet thoughtful additions remind us that November’s charm lies not only in its holiday feasts but also in the everyday moments of comfort we create through food.

November recipes represent more than nourishment, they embody warmth, gratitude, and tradition. Through these comforting dishes, families and friends come together to appreciate the simple joys of the season before winter arrives.

Grian Rafferty

When the weather turns cold and the leaves turn brown, it's natural to want to cuddle up on the couch with a soft blanket and watch your favorite fall TV show. The only thing that can make your fall evening even better is the smell of snickerdoodle cookies baking throughout the house. 

First you wanna check your cabinets and make sure you have the following ingredients:

• 1 cup (2 sticks) unsalted butter, softened

• 1 ½ cups granulated sugar

• 2 large eggs

• 2 ¾ cups all-purpose flour

• 2 teaspoons cream of tartar

• 1 teaspoon baking soda

• ¼ teaspoon salt

For the top of the cookie:

• 2 tablespoons granulated sugar

• 2 teaspoons ground cinnamon

Once you're sure that you have the following ingredients, you want to follow these simple steps. 

• Step One: Preheat your oven to 375 degrees and line your baking sheets with parchment paper or butter.

• Step Two: In a bowl beat together the butter and sugar until it's light and fluffy.

• Step Three: In the same bowl, beat in two eggs until combined.

• Step Four: In a separate bowl mix together the flour, cream tar tar, baking soda and salt.

• Step Five: Slowly pour the dry ingredients into the wet ingredients until a soft dough forms.

• Step Six: In a small bowl mix together the sugar and cinnamon for the top of the cookie.

• Step Seven: Roll the dough into cookies of your desired size and then roll the ball into the sugar and cinnamon mixture to coat the cookie evenly.

• Step Eight: Place the cookies on the baking sheets and bake for around 8-10 minutes until the edges are golden and the center looks soft.

• Step Nine: Let the cookies cool and enjoy your delicious fall snickerdoodle.

This perfect fall snickerdoodle recipe is a guaranteed success and has a 100% delicious rating. We hope you enjoy it!

Gabriella Castillo

Tired of plain old ice cream in a bowl? Upgrade your dessert game with Ice Cream Tacos! They’re crunchy, creamy, and totally customizable.

What You’ll Need:

• Waffle cones or taco-sized waffle shells (you can warm and shape regular waffle cones into taco shapes)

• Your favorite ice cream flavors

• Chocolate chips or candy melts

• Sprinkles, crushed Oreos, mini M&Ms, or any toppings you like

• Whipped cream (optional)

How to Make It:

1. Make the “Taco Shells”
   If using regular waffle cones, pop them in the microwave for 10-15 seconds to soften. Gently flatten and fold into a taco shape. Let them cool in that shape.

2. Dip and Decorate
   Melt some chocolate chips or candy melts. Dip the edges of the waffle taco shells in the melted chocolate, then into sprinkles or crushed candy. Let them harden in the fridge.

3. Stuff the Tacos
   Once the shells are ready, fill them with scoops of your favorite ice cream.

4. Top It Off
   Add whipped cream, more sprinkles, chocolate drizzle — go wild!

Pro Tip: Make a DIY taco bar with friends and let everyone build their own. It's a perfect treat for summer sleepovers or backyard hangouts!

Bonus: Want to get fancy? Add sliced bananas or strawberries for a fruity twist.

Reviews:  

 “These are delicious and make me super excited for summer” - Senior Olivia Gallo 

“ I love these so much and the bananas make it better!” - Senior Aiyana Aljabri

Alyssa Paulino

St. Patrick’s Day is a fun holiday that celebrates Irish culture, usually on March 17th. It’s a day to remember St. Patrick, the patron saint of Ireland. People wear green, enjoy music, and share special foods. Some popular dishes are corned beef and cabbage, Irish soda bread, and Guinness chocolate cake. For a festive drink, Shamrock Shakes are always a hit! Whether you’re making a green veggie pasta or baking a fresh loaf of bread, these recipes are a great way to celebrate St. Patrick’s Day and enjoy some tasty food with friends and family.

Here are five fun and tasty recipes:

1. Shamrock Shakes: 

Shamrock Shakes are a classic treat for St. Patrick's Day. They're minty, creamy, and a fun green color!

Ingredients:

• 2 cups vanilla ice cream

• 1 cup milk

• 1/2 teaspoon mint extract

• 3-4 drops of green food coloring

• Whipped cream (optional)

• Maraschino cherries (optional)

Instructions:

1. In a blender, combine the vanilla ice cream, milk, mint extract, and green food coloring.

2. Blend until smooth and creamy.

3. Pour into glasses and top with whipped cream and a cherry if desired.

4. Serve immediately and enjoy the festive treat!

2. Corned Beef and Cabbage: 

Ingredients:

• 3 lbs corned beef brisket

• 1 onion, peeled and quartered

• 2 cloves garlic, smashed

• 4 cups water

• 1 small head of cabbage, cut into wedges

• 6-8 small potatoes, halved

• 4-5 carrots, peeled and cut into chunks

Instructions:

1. Place the corned beef, onion, garlic, and water in a large pot. Bring to a boil, then reduce to a simmer and cook for about 2-3 hours, until the beef is tender.

2. Add the potatoes and carrots to the pot, and cook for another 30-45 minutes.

3. Add the cabbage wedges to the pot and cook for an additional 15-20 minutes, until the cabbage is tender.

4. Slice the corned beef and serve with the vegetables.

3. Irish Soda Bread

Irish Soda Bread is a simple and delicious bread that’s perfect for St. Patrick’s Day.

Ingredients:

• 4 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 2 tablespoons sugar

• 1 3/4 cups buttermilk

• 2 tablespoons melted butter (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a large bowl, combine the flour, baking soda, salt, and sugar.

3. Make a well in the center and pour in the buttermilk. Stir until a sticky dough forms.

4. Turn the dough onto a floured surface and shape it into a round loaf.

5. Place the loaf on a baking sheet and cut an "X" on top with a knife.

6. Bake for 35-45 minutes, until the bread sounds hollow when tapped on the bottom.

7. Let it cool, then slice and serve with butter.

4. Guinness Chocolate Cake:

Ingredients:

• 1 cup Guinness beer

• 1 cup unsweetened cocoa powder

• 1 1/2 cups sugar

• 1 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 large eggs

• 1/2 cup sour cream

• 1/2 cup vegetable oil

• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2. In a medium saucepan, bring the Guinness beer to a simmer. Whisk in the cocoa powder and sugar until smooth.

3. In a separate bowl, combine the flour, baking powder, baking soda, and salt.

4. In a large bowl, whisk together the eggs, sour cream, oil, and vanilla extract. Gradually add the dry ingredients and then the Guinness mixture. Stir until smooth.

5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.

6. Let the cake cool completely before frosting.

5. Green Veggie Pasta  

For a lighter option, try a green veggie pasta full of fresh flavors and a pop of green for St. Patrick’s Day!

Ingredients:

• 8 oz pasta (spaghetti, penne, or your favorite type)

• 1 cup spinach, chopped

• 1 cup peas

• 1/2 cup pesto sauce (store-bought or homemade)

• 2 tablespoons olive oil

• 1/4 cup Parmesan cheese (optional)

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.

2. In a large pan, heat the olive oil over medium heat. Add the spinach and peas, and cook for 3-4 minutes until tender.

3. Add the cooked pasta to the pan and toss with the pesto sauce.

4. Serve with a sprinkle of Parmesan cheese if desired.

Sweet Potato Pie

Sweet potato pie is a beloved dessert in African American cuisine, with roots tracing back to West African cooking traditions. It became a staple in Black households, especially in the Southern U.S., as an alternative to European pumpkin pie.  

Ingredients

- 1 lb sweet potatoes (about 2 medium-sized)  

- ½ cup butter, softened  

- 1 cup granulated sugar  

- ½ cup evaporated milk  

- 2 eggs  

- 1 teaspoon vanilla extract  

- ½ teaspoon ground cinnamon  

- ½ teaspoon ground nutmeg  

- 1 unbaked 9-inch pie crust  

 Instructions

1. Preheat your oven to 350°F (175°C).  

2. Boil the sweet potatoes until tender, about 40–50 minutes. Peel and mash them in a large bowl.  

3. Add butter to the mashed sweet potatoes and mix until smooth.  

4. Stir in sugar, evaporated milk, eggs, vanilla extract, cinnamon, and nutmeg. Mix until well combined.  

5. Pour the mixture into the unbaked pie crust.  

6. Bake for 50–55 minutes, or until a knife inserted in the center comes out clean.  

7. Let the pie cool before serving.  

Why It Matters

Sweet potato pie represents resilience and creativity in Black culinary traditions, turning simple, accessible ingredients into a comforting dish that has been passed down for generations.  

Kenyerlin Ng

The holiday season has come to an end. With High tech students coming back to school and falling back into routine, it can become quite easy to feel overwhelmed. During Winter break, students had the opportunity to become chill and lounge around at home. To find that comfort once again, we asked our classmates what their most comforting food for this month. The most common answer was a very trendy Tomato Soup and Grilled Cheese combo.

Tomato Soup and Grilled Cheese Recipe

Ingredients:

● 8 large tomatoes, halved

● 1 roughly chopped white onion

● 1 garlic head

● 1⁄2 of a red pepper

● Mixed herbs

● Oil

● Salt & Pepper

● Tomato Paste

● Chicken broth (any broth can be used)

Instructions:

Bake Vegetables - Preheat the oven at 400 degree F. In a large pan season the tomatoes, peppers, garlic head, and onion with salt, pepper, mixed herb, and oil. Cook for 40 minutes, mixing it half way through.

Blend - Once all the vegetables are done cooking in the oven, transfer to a blender and blend until there is a smooth consistency.

Mix - Transfer the blended vegetables onto a pot, mix in 1 1⁄2 cup of chicken broth and let it simmer.

Add Milk - For creaminess add 1⁄3 cup of half and half and 1 cup of milk. In addition, for more flavor add in a parmesan rind. Let it sit until ready to serve.

Toast Bread - For additional flavors, toast 2 slices of sourdough bread with mayo, for extra crispiness, and add cheese.

This tomato soup and grilled cheese recipe is a very common comfort meal for any High tech students. After becoming viral on the popular platform, TikTok, many people became interested in creating it and sharing the recipe with loved ones. One of our fellow juniors, Jonah Fuentes, along with his friend group rated this combination 5 stars! They recommend eating this on a cold day, when needing warmth.

Give this recipe a try and let The Laser know what your rating is!

Isabel Rivera

Hudson County boasts a thriving pizza culture, with locals fiercely loyal to their favorite spots. From cheesy slices to irresistible sides, here’s what residents have to say about the best pizzerias in the area.

Union City

Ray Villalobos is a dedicated fan of De Palma. “Just regular cheese, but sometimes I’ll get pepperoni or mushrooms on it,” he shared. For those adventurous enough, he recommends their Hawaiian pizza: “It will make you like pineapple on pizza.” Ray’s favorite side? The classic chicken parmesan sandwich.

Kearny

Landen Madalena swears by Mr. Nino’s III Brick Oven Trattoria. “It’s easily the best pizza you can get in Kearny,” Landen said, praising the hot cheese and perfect crust. His order? “Two plain slices and a lemonade. The salty pizza paired with the sweet and sour lemonade is amazing.” When it comes to sides, Landen says it best: “I just love bread.”

Hoboken

In the heart of Hoboken, Garden Pizza sparks passionate loyalty. A Hawaiian slice takes the top spot for one student, thanks to its “blend of acidity from the pineapple and the saltiness of the ham, all balanced to perfection on that cheesy, creamy, tomatoey base.” Their fries also come highly recommended as a must-try side.

West New York

Ali Siyam gives his stamp of approval to Sal’s Pizza on Bergenline Avenue. “The pizza is cheesy and always hot,” Ali remarked, favoring a simple cheese slice. For sides, wings are his top pick. “They’re delicious,” he added.

Bayonne

One Bayonne resident raved about Pompei Pizza, which one fan described as offering “slices that aren’t only crisp but are extremely tasty.” Their plain pies are a crowd favorite, often paired with a hearty chicken parmesan sandwich for a satisfying meal.

Jersey City

Milan Zhu highlights Larry & Joe’s Pizza as the top spot for authenticity and value. “If you’re really looking for the most authentic pizza for the best price, you have got to go there,” Milan shared. While Milan doesn’t eat pizza, they praise the shop’s welcoming atmosphere and the owners’ kindness: “The smell of fresh-baked pizza brings students, locals, and professionals alike to this homely spot.”

For another Jersey City gem, Siddharth Sood recommends Tino’s Artisan Pizza Co., where he loves pizza topped with chicken and pineapple. “It tastes yummy!” he says.

Secaucus

Plaza Pizza earns high praise from locals. Nalani Proenza Trueblood calls it her favorite for its variety, affordability, and guaranteed deliciousness. Her go-to? “A slice of margherita pizza and garlic knots.” She also enjoys chicken fingers and fries as cost-efficient, tasty sides.

Luisa Rodriguez echoes this sentiment, appreciating Plaza Pizza’s authentic Italian food and memorable experiences. She typically orders a slice of pepperoni pizza with fries and garlic knots: “The fries are crunchy and flavorful, and the garlic knots are buttery and soft.”

Honorable Mentions

• Stadium Pizza: Known for its half-pepperoni, half-sausage pies, offering “the best of both worlds.” Fans recommend pairing it with a calzone for a life-changing experience.

• Renato’s Pizza Masters: Their barbecue chicken pizza and penne alla vodka with breaded chicken are local favorites.

• Two Boots: Bei Lusky recommends their extra-cheese pizza, paired with mozzarella sticks.

Hudson County’s pizzerias each bring something special to the table, from classic cheese slices to inventive toppings and welcoming atmospheres. Whether you’re a local or just visiting, there’s a perfect slice waiting for you to discover.

Isabel Rivera

Hanukkah, the Festival of Lights, is a time to celebrate the miracle of oil, family, and traditions. One of the most beloved foods during this holiday is the latke, a crispy potato pancake traditionally served with applesauce or sour cream. In honor of this special time of year, here is a delicious and easy recipe for latkes, perfect for your Hanukkah celebration.

Latkes Recipe: Crispy Potato Pancakes

Ingredients:

• 4 medium russet potatoes, peeled and grated

• 1 small onion, grated

• 2 large eggs

• 1/4 cup all-purpose flour (or matzo meal for a gluten-free option)

• 1 tsp salt

• 1/2 tsp black pepper

• 1/4 tsp baking powder

• Vegetable oil, for frying

• Applesauce and sour cream, for serving

Instructions:

1. Prep the potatoes: After peeling the potatoes, grate them using a box grater or a food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth, and squeeze out any excess moisture. This is key to getting crispy latkes.
   
   

2. Prepare the onion: Grate the onion and add it to the potatoes. The onion gives the latkes their signature flavor and complements the potatoes wonderfully.
   
   

3. Mix the ingredients: In a large bowl, combine the grated potatoes and onion with eggs, flour, salt, pepper, and baking powder. Stir until everything is well combined.
   
   

4. Heat the oil: In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. The oil should be hot enough that a small amount of the latke mixture sizzles when added to the pan.
   
   

5. Form the latkes: Using a tablespoon or your hands, form the potato mixture into small patties, about 2-3 inches in diameter. Carefully place them in the hot oil, pressing down slightly to flatten them. Cook in batches to avoid overcrowding the pan.
   
   

6. Fry until crispy: Fry the latkes for 3-4 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil.
   
   

7. Serve: Once all the latkes are cooked, serve them hot with a dollop of applesauce or sour cream on the side.
   
   

Tips for Perfect Latkes:

• Grating the potatoes: The finer the grating, the crispier your latkes will be, so try to grate them as finely as possible.

• Drain well: Be sure to remove as much moisture as possible from the potatoes before mixing with the other ingredients. The drier the mixture, the crispier the latkes will turn out.

• Serving ideas: While applesauce and sour cream are traditional toppings, some like to add a sprinkle of sugar or even a bit of smoked salmon for a savory twist.

Hanukkah Traditions and Meaning

Hanukkah is a joyous celebration of the miracle that occurred when the oil in the temple in Jerusalem burned for eight days, despite there being only enough for one. Lighting the menorah each night of Hanukkah, with the shamash (the central candle) used to light the other candles, is a symbolic way of commemorating this miracle. The foods we eat, including latkes fried in oil, serve as a reminder of the miracle and the importance of light and perseverance.

Whether you're gathering with family, lighting the menorah, or simply enjoying the delicious flavors of Hanukkah, this holiday offers a special time to reflect on traditions, gratitude, and the joy of being together.

Enjoy your latkes, and Happy Hanukkah! 

Aiyana AlJabri

Gingerbread Cakes

This gingerbread cake— deeply spiced, impossibly moist, and packed with rich, warming flavors— will fill your kitchen with the irresistible scent of the holiday season. Each bite is a perfect balance of sweet and spicy, with a soft, tender crumb that melts in your mouth. Dress it up with velvety spiced cream cheese frosting and a sprinkle of sugared cranberries, and you’ve got a showstopper that’s as stunning as it is delicious. This cake is guaranteed to become a family favorite — a true holiday classic that will have everyone asking for seconds!

Ingredients

• 2 cups (250g) all purpose flour

• 1 teaspoon baking soda

• 1 and ½ teaspoons ground ginger

• 1 and ½ teaspoons ground cinnamon

• ¼ teaspoon ground cloves

• ¼ teaspoon salt

• ¾ cup (180ml or 225g) un-sulphured or dark molasses (do not use Blackstrap Molasses)

• ¾ cup (180ml) hot water 

• ½ cup (8 tbsp; 113g) unsalted butter, softened to room temperature

• ⅓ cup (67g) packed light or dark brown sugar

• 1 large egg, at room temperature

• 1 teaspoon pure vanilla extract

Spiced Cream Cheese Frosting (optional)

• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature

• 2 Tablespoons (28g) unsalted butter, softened to room temperature

• 1 and 3/4 cups (210g) confectioners’ sugar

• 1 Tablespoon (15ml) milk

• 1 teaspoon pure vanilla extract

• Small pinch each of ground cinnamon, ginger, and cloves

• Optional: sprinkles and/or sugared cranberries for garnish

Instructions

1. Preheat oven & prep pan: Position the oven rack in the lower third and preheat to 350°F (177°C). Grease a 9-inch springform, square, or 11x7-inch pan and set aside.

2. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.

3. Mix wet ingredients: In another bowl or measuring cup, whisk molasses and hot water together.

4. Cream butter & sugar: In a large bowl, beat butter on high until creamy (about 1 minute). Add brown sugar and beat until well combined (about 1 minute). Scrape down the sides of the bowl as needed. Beat in egg and vanilla until mixed.

5. Combine dry & wet ingredients: On low speed, add the dry ingredients in 3 parts, alternating with the molasses mixture, starting and ending with the dry ingredients. Mix each addition just until combined. Stir gently by hand to ensure no large lumps remain.

6. Bake: Pour batter into the pan and bake for 35 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. Let the cake cool completely in the pan on a wire rack.

7. Make frosting: Beat cream cheese and butter on medium-high until smooth (about 2 minutes). Add powdered sugar, vanilla, milk, and spices, then beat on low for 20 seconds before increasing to high speed until creamy. Taste and add a pinch of salt if needed.

8. Frost & serve: Spread frosting on the cooled cake. Store leftovers in the refrigerator for up to 5 days.

Gingerbread Cookie Bars

These soft and chewy gingerbread cookie bars are the ultimate holiday treat—no dough chilling, rolling, or cookie cutters required! With the same warm, spiced flavors of traditional gingerbread cookies and molasses cookies, these bars offer a cozy, melt-in-your-mouth experience. The texture is soft and chewy, like a gingerbread brownie, making them irresistible on their own or topped with creamy, spiced frosting. Skip the hassle and enjoy all the holiday flavors in an easy-to-make bar form! 

Ingredients

• 2 and 1/4 cups (281g) all-purpose flour

• 1 and 1/2 teaspoons baking soda

• 2 teaspoons ground ginger

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground allspice

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

• small pinch of ground black pepper

• 1/4 teaspoon salt

• 3/4 cup (12 Tbsp; 170g) unsalted butter, melted

• 1/2 cup (100g) packed light or dark brown sugar (I recommend dark)

• 1/2 cup (100g) granulated sugar

• 1/3 cup  (80ml) un-sulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)

• 1 large egg, at room temperature

• 1 teaspoon pure vanilla extract

Spiced Cream Cheese Frosting

• 6 ounces (170g) full-fat brick cream cheese, softened to room temperature

• 2 Tablespoons (28g) unsalted butter, softened to room temperature

• 1 and 1/2 cups (180g) confectioners’ sugar

• small pinch each of ground ginger, cinnamon, & allspice

• 1 teaspoon pure vanilla extract

• Optional for garnish: 1/4 cup (43g) sprinkles

• Cook Mode Prevent your screen from going dark

Instructions

1. Preheat & prep: Preheat oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides. Set aside.

2. Mix dry ingredients: Whisk together flour, baking soda, spices, and salt in a large bowl. Set aside.

3. Mix wet ingredients: In a medium bowl, whisk together melted butter, brown sugar, granulated sugar, molasses, egg, and vanilla until smooth.

4. Combine wet & dry: Pour wet mixture into the dry ingredients and stir until fully combined. The dough will be thick and shiny.

5. Bake: Transfer dough to the pan, smoothing into an even layer. Bake for 23–26 minutes until the top is set but soft. A toothpick should come out with a few moist crumbs. Let cool in the pan for 1 hour.

6. Make frosting: Beat cream cheese and butter together until smooth. Add powdered sugar, spices, and vanilla, and beat until creamy (about 2 minutes). Taste and add a pinch of salt if desired.

7. Frost & chill: Spread frosting on cooled bars and refrigerate for 30 minutes to set. Lift bars out of the pan using parchment, then cut into squares.

8. Store: Store bars in the refrigerator for up to 5 days. If unfrosted, store plain bars at room temperature for 3 days or in the fridge for up to 1 week.

Gingerbread Cookies

When I think of Christmas cookies, gingerbread cookies are always at the top of my list (right after those classic sugar cookies, of course!). The warm spices, the rich molasses flavor, and those adorable little smiles—they’re simply irresistible. Gingerbread cookies, you’ve stolen my heart every holiday season!

Ingredients

• 3 and 1/2 cups (440g) all-purpose flour (spooned & leveled)

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 Tablespoon ground ginger (yes, 1 full Tablespoon!)

• 1 Tablespoon ground cinnamon

• 1/2 teaspoon ground allspice

• 1/2 teaspoon ground cloves

• 10 Tablespoons (2/3 cup; 145g) unsalted butter, softened to room temperature

• 3/4 cup (150g) packed light or dark brown sugar

• 2/3 cup (160ml; about 200g) unsulphured or dark molasses (do not use blackstrap.)

• 1 large egg, at room temperature

• 1 teaspoon pure vanilla extract

• Optional: easy cookie icing or royal icing

Instructions

1. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, salt, and spices (ginger, cinnamon, allspice, cloves). Set aside.

2. Cream butter & sugar: In a separate bowl, beat butter on medium speed until creamy (about 1 minute). Add brown sugar and molasses, and beat until smooth. Add egg and vanilla, and beat for 2 minutes.

3. Combine wet & dry: Gradually add the flour mixture to the wet ingredients, mixing on low until combined. The dough will be thick and sticky. Divide dough in half, wrap in plastic, and chill for at least 3 hours (or up to 3 days).

4. Preheat & prep: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.

5. Roll & cut dough: Flour your work surface, hands, and rolling pin. Roll out dough to 1/4-inch thick and cut into shapes. Place cookies 1 inch apart on baking sheets. Re-roll scraps and repeat with the second disc of dough.

6. Bake: Bake for 8-11 minutes, depending on cookie size (smaller cookies: 8 minutes, larger cookies: 11 minutes). Rotate the pan halfway through. For soft cookies, don’t overbake.

7. Cool & decorate: Let cookies cool on the sheet for 5 minutes, then transfer to a cooling rack. Once cool, decorate as desired.

8. Store: Keep cookies covered at room temperature for up to 1 week.

I hope you have as much fun baking these gingerbread inspired treats as you do enjoying them,and in true holiday spirit, be sure to share! Happy Holidays!

Isabel Rivera

As the weather gets colder and the leaves start to change color, all I can think about right now is one thing… pumpkin spice! Pumpkin spice has gone from an occasional ingredient used primarily in Thanksgiving pumpkin pies to becoming the unofficial flavor of autumn. By the time August rolls around, the grocery store shelves are suddenly lined with pumpkin spice-flavored everything. Whether or not you’re into pumpkin spice-flavored cereal or hummus, pumpkin pie spice is a great ingredient to have in your kitchen for fall baking.

Here's a classic pumpkin bread recipe that's moist, flavorful, and perfect for fall:

Ingredients

• 1 ¾ cups (220g) all-purpose flour

• 1 tsp baking soda

• ½ tsp baking powder

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

• ½ tsp ground ginger

• ¼ tsp ground cloves (optional)

• ¾ tsp salt

• 1 ½ cups (300g) granulated sugar

• ½ cup (120ml) vegetable oil (or melted butter)

• 2 large eggs

• 1 cup (240ml) canned pumpkin puree

• ⅓ cup (80ml) water (or milk for richer texture)

• 1 tsp vanilla extract

• Optional: ½ cup chopped nuts (walnuts or pecans), or chocolate chips for extra flavor

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.

2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.

3. In a separate bowl, mix the sugar, oil, and eggs until smooth. Stir in the pumpkin puree, water (or milk), and vanilla extract.

4. Combine the wet and dry ingredients by gradually adding the dry mixture into the wet, stirring just until combined. Be careful not to overmix.

5. Fold in the optional nuts or chocolate chips if using.

6. Pour the batter into the prepared loaf pan and spread evenly.

7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Start checking around the 55-minute mark.

8. Let the bread cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.

Enjoy your pumpkin bread with a warm cup of coffee or tea!

Isabel Rivera and Gabriella Castillo

Hispanic Heritage Month is a month-long celebration of Hispanic and Latino culture. Since 1968, we have celebrated the history, culture, and contributions of Latin American citizens who came from Spain, Mexico, the Caribbean, and Central and South America. While we celebrate Hispanic and Latino communities beyond this month, from September 15 to October 15, we give special recognition to the many contributions made to the history and culture of the United States, including important advocacy work, vibrant art, popular and traditional foods, and much more.

We are proud to celebrate the contributions of Latino individuals, communities, and all cultures during this time, and what better way to do that than through some of our favorite recipes?

Sancocho

Sancocho is a beloved Dominican stew, rich in flavors and packed with hearty ingredients. This dish is perfect for family gatherings and celebrations, offering a taste of Dominican culture with every spoonful.

Instructions

- 2 lbs of mixed meats (beef, pork, chicken, or goat)

- 8 cups water

- 2 large green plantains, peeled and diced

- 2 medium potatoes, peeled and cubed

- 1 medium yam (or sweet potato), peeled and cubed

- 1 cup corn (fresh or frozen)

- 1 small onion, chopped

- 2 cloves garlic, minced

- 1 bell pepper, diced

- 2-3 sprigs of fresh cilantro

- 2 tablespoons tomato paste

- 1 tablespoon oregano

- 1 tablespoon adobo seasoning

- Salt and pepper (to taste)

- Lime wedges (for serving)

Instructions

1. **Prepare the Meat:**

   - In a large pot, combine the mixed meats with water. Bring to a boil, then reduce to a simmer. Skim off any foam that forms on the surface.

2. **Add Aromatics:**

   - Stir in the onion, garlic, and bell pepper. Add the oregano, adobo seasoning, and a pinch of salt. Let it simmer for about 30 minutes, allowing the flavors to meld.

3. **Incorporate the Vegetables:**

   - Add the diced plantains, potatoes, yam, and corn to the pot. Stir gently and let everything cook together for another 30-40 minutes until the meats are tender and the vegetables are cooked through.

4. **Final Touches:**

   - Taste and adjust seasoning with salt and pepper. If desired, add fresh cilantro for a burst of flavor.

5. **Serve:**

   - Ladle the sancocho into bowls and serve hot with lime wedges on the side.

Sancocho is more than just a stew; it’s a dish that brings family and friends together, perfect for any occasion. Enjoy the warmth and comfort of this Dominican classic!

Enchiladas with Mole Sauce

Here’s a delicious recipe for Enchiladas with Mole Sauce, a classic Mexican dish with rich, complex flavors from the mole. Mole sauce often includes a variety of ingredients like dried chiles, chocolate, and spices, creating a unique, savory-sweet taste.

Instructions

For the Mole Sauce:

- 2 dried ancho chiles (seeded, stems removed)

- 2 dried guajillo chiles (seeded, stems removed)

- 1 dried pasilla chile (optional for a deeper flavor)

- 1 small onion, chopped

- 2 cloves garlic

- 1 medium tomato, chopped

- 2 tbsp sesame seeds

- 1/4 cup almonds or peanuts

- 1 tbsp raisins

- 1/4 tsp ground cinnamon

- 1/4 tsp cumin

- 1/4 tsp ground cloves

- 1 tbsp sugar

- 1 ounce dark chocolate or Mexican chocolate (such as Abuelita or Ibarra)

- 2 cups chicken broth (or vegetable broth)

- Salt to taste

- 1 tbsp vegetable oil

For the Enchiladas:

- 12 corn tortillas

- 2 cups shredded cooked chicken (or beef, pork, or cheese)

- 1 cup shredded cheese (optional)

- 1 small white onion, finely chopped (optional)

- Vegetable oil for frying tortillas

Garnishes (optional):

- Crumbled queso fresco

- Chopped cilantro

- Sliced avocado

Instructions

Making the Mole Sauce

1. **Toast the chiles**: Lightly toast the dried chiles in a hot, dry skillet for 1-2 minutes until fragrant. Be careful not to burn them.

2. **Rehydrate the chiles**: Place the toasted chiles in a bowl and cover with hot water. Soak for 20 minutes until they soften.

3. **Blend the mole**: In a blender, add the rehydrated chiles (drained), onion, garlic, tomato, sesame seeds, almonds/peanuts, raisins, cinnamon, cumin, cloves, sugar, and 1 cup of chicken broth. Blend until smooth.

4. **Cook the mole**: Heat 1 tbsp of vegetable oil in a large saucepan over medium heat. Pour the blended mole mixture through a sieve to remove any large bits into the pan. Cook for 10-15 minutes, stirring frequently. Add the chocolate and stir until it melts into the sauce.

5. **Thin and season**: Gradually add the remaining 1 cup of chicken broth to thin out the sauce to your desired consistency. Simmer for 10 more minutes, stirring occasionally. Season with salt to taste. The sauce should be thick but pourable.

Preparing the Enchiladas

1. **Prepare the tortillas**: In a small skillet, heat a little oil over medium heat. Lightly fry each tortilla for 10-15 seconds on each side until soft and pliable. Drain on paper towels.

2. **Fill the tortillas**: Dip each tortilla in the mole sauce to coat both sides. Add shredded chicken (or your preferred filling) down the center of the tortilla, sprinkle a little cheese and onion if desired, and roll it up.

3. **Assemble the enchiladas**: Place the rolled enchiladas seam-side down in a greased baking dish. Pour the remaining mole sauce over the top to fully cover the enchiladas.

4. **Bake**: Preheat the oven to 375°F (190°C). Bake the enchiladas for 15-20 minutes until heated through.

Garnish and Serve:

- Sprinkle crumbled queso fresco, sesame seeds, chopped cilantro, and a drizzle of sour cream on top.

- Serve with rice, beans, and avocado slices on the side.

Enjoy your enchiladas with rich, homemade mole sauce!

Shrimp Ceviche

Here's a vibrant and refreshing Shrimp Ceviche recipe, a classic Latin American dish which uses fresh shrimp "cooked" in citrus juice and mixed with flavorful veggies and herbs. It's perfect as an appetizer or a light meal.

Instructions

- 1 lb raw or cooked shrimp (peeled, deveined, and tails removed)

- 1 cup fresh lime juice (about 8-10 limes)

- 1/2 cup fresh lemon juice (about 3-4 lemons)

- 1 small red onion, finely chopped

- 1-2 jalapeños or serrano peppers, finely chopped (remove seeds for less heat)

- 2 medium tomatoes, diced

- 1 small cucumber, peeled and diced

- 1/2 cup cilantro, chopped

- 1 avocado, diced

- Salt and pepper to taste

- 1 tbsp olive oil (optional, for a richer flavor)

- Tortilla chips or tostadas for serving (optional)

 Instructions

1. Prepare the Shrimp:

- If using large shrimp, chop them into bite-sized pieces. Smaller shrimp can be left whole.

- Place the shrimp in a non-reactive bowl (glass or stainless steel).

2. "Cook" the Shrimp in Citrus:

- Pour the fresh lime and lemon juice over the shrimp, ensuring they are fully submerged in the juice.

- Cover and refrigerate for 30 minutes to 1 hour, or until the shrimp turn pink and opaque. This indicates they are "cooked" by the acid in the citrus juice.

3. Prepare the Vegetables:

- While the shrimp marinates, chop the red onion, jalapeños, tomatoes, cucumber, and cilantro.

4. Combine the Ingredients:

- Once the shrimp are ready, drain off some of the citrus juice, leaving enough to keep the ceviche moist (about 1/4 cup).

- Gently mix in the chopped red onion, jalapeños, tomatoes, cucumber, and cilantro.

- Drizzle with olive oil if desired for extra richness.

- Season with salt and pepper to taste.

5. Add Avocado and Serve:

- Just before serving, gently fold in the diced avocado to avoid it getting mushy.

- Serve chilled with tortilla chips, tostadas, or crackers.

Enjoy your refreshing Shrimp Ceviche! You can adjust the level of heat by adding more or fewer jalapeños or serranos, and experiment with different citrus combinations for a personalized touch.

Gabriella Castillo

Craving the irresistible taste of churros in cookie form? These Churro Cookies are the perfect blend of cinnamon-sugar goodness and soft-baked delight. They’re easy to make and sure to be a hit!

For the Cookies

- 1 1/2 cups all-purpose flour

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

- 1/2 cup (1 stick) unsalted butter, softened

- 1/2 cup granulated sugar

- 1/4 cup packed brown sugar

- 1 large egg

- 1 teaspoon vanilla extract

For the Cinnamon-Sugar Coating

- 1/4 cup granulated sugar**

- 1 tablespoon ground cinnamon

Instructions

1. Preheat Oven

   - Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. **Mix Dry Ingredients:**

   - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. **Cream Butter and Sugars:**

   - In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

   - Beat in the egg and vanilla extract until well combined.

4. **Combine and Chill Dough:**

   - Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

   - Refrigerate the dough for about 30 minutes to make it easier to handle.

5. **Form Cookies:**

   - While the dough chills, mix the granulated sugar and cinnamon for the coating in a small bowl.

   - Scoop rounded tablespoons of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture, then place them on the prepared baking sheet, spacing them about 2 inches apart.

6. **Bake:**

   - Bake for 10-12 minutes, or until the edges are set and the centers are just starting to firm up. The cookies will continue to cook on the baking sheet after being removed from the oven.

7. **Cool and Enjoy:**

   - Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

**Tips:**

- For extra flavor, you can add a pinch of nutmeg to the cinnamon-sugar coating.

- Store cookies in an airtight container to keep them fresh for up to a week.

These Churro Cookies are perfect for snacking, sharing, or enjoying with a cup of coffee or hot cocoa. Happy baking!

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Enjoy making these scrumptious churro-inspired treats!

Reviews:

Olivia Gallo: “ These cookies were amazing and filled with great flavor!”

Chef Castlegrand: “So tasty and So yummy. Great for an easy first time recipe."