Homemade Corn Broth: A Sweet Way to Stretch Every Kernel

 

After I finish prepping and freezing about 15 dozen ears of Ohio’s organic bi-color Montauk corn each summer, I’m left with a big pile of empty cobs. Instead of tossing them, I turn them into something golden, flavorful, and totally comforting—corn broth.

This recipe is simple, frugal, and gives your soups, chowders, and risottos an extra boost of sunshine flavor—even in the dead of winter. If you’ve never made vegetable stock from corn cobs before, prepare to be amazed!

 Ingredients

• 6–10 corn cobs (kernels removed)

• 1 onion, roughly chopped

• 2–3 garlic cloves, smashed

• 1–2 carrots, roughly chopped

• 1–2 celery stalks, roughly chopped

• 1–2 sprigs of fresh thyme or a pinch of dried

• 1 bay leaf

• 8–10 cups cold water

• Salt and pepper to taste

Optional add-ins:

• A few parsley stems

• Corn silk (clean and fresh, not brown)

• A dash of turmeric for golden color

Instructions

1. Prep the Cobs: After you’ve cut the kernels off your fresh corn, snap the cobs in half if they’re too long to fit in your pot.

2. Sauté Aromatics (Optional): In a large stock pot, heat a tablespoon of olive oil. Add onion, garlic, carrot, and celery. Cook for 3–5 minutes until fragrant. This adds depth to the broth but can be skipped if you’re short on time.

3. Simmer: Add corn cobs, herbs, and water. Bring to a boil, then reduce heat to low and simmer uncovered for 45–60 minutes. The liquid should take on a pale yellow hue and a sweet, corn-like aroma.

4. Strain: Remove cobs and vegetables using a slotted spoon, then strain broth through a fine mesh sieve.

5. Cool and Store: Let cool, then portion into jars or freezer-safe containers. Store in the fridge for up to 5 days or freeze for up to 6 months.

How to Use Corn Broth

• Corn chowder or potato soup

• Polenta or grits with extra sweetness

• Rice, quinoa, or pasta cooking liquid

• Creamy vegetable sauces

• As a base for vegetarian ramen or pho

Waste Not, Want Not

Corn broth is a cozy way to savor every bit of your summer harvest. You get all the sweetness from those Montauk cobs and none of it goes to waste. It’s a small act of kitchen magic that turns scraps into something nourishing and wonderful.

Find more favorite corn recipes here: 

Favorite Instant Pot Recipes

 Life's busy, and sometimes the last thing you want to do is spend hours in the kitchen. That's where the Instant Pot comes in! This magical appliance has revolutionized cooking for busy individuals and families alike. If you're looking for quick, easy, and delicious meals, you've come to the right place. I've gathered my favorite easy Instant Pot recipes that will have you enjoying flavorful dinners without the fuss.

Why do I love my Instant Pot? Let me count the ways! It's a time-saver, a flavor enhancer, and a one-pot wonder. Whether you're a seasoned chef or a kitchen newbie, the Instant Pot makes cooking accessible and enjoyable. Here are some of the key benefits:

• Speed: Say goodbye to long cooking times. The Instant Pot cooks meals up to 70% faster than traditional methods.
• Convenience: One-pot meals mean less cleanup and more time for what matters.
• Flavor: Pressure cooking locks in flavors and nutrients, resulting in incredibly delicious meals.
• Versatility: From soups and stews to rice and desserts, the Instant Pot can do it all.

Now, let's get to the good stuff! I've curated a collection of my favorite easy Instant Pot recipes that are perfect for weeknight dinners, meal prepping, and everything in between. Get ready to impress your family and friends with these simple yet satisfying dishes.

Creamy Garlic Mushroom Pasta

Banana Rice Pudding

Garlic Butter Glazed Carrots

Instant Pot Creamy Garlic Lemon Pasta

Pork Tacos

Peanut Butter Chicken Noodles

Banana Rice Pudding

Pumpkin No Bake Cookies

No bake pumpkin pudding no bakes are a fun and flavorful way to put a fall spin on a classic afterschool snack!

Pumpkin Pudding No-Bake Cookies: A Perfect Fall Treat

As the leaves turn golden and the air gets crisp, there’s nothing better than indulging in seasonal pumpkin treats. From lattes to pies, pumpkin flavors dominate fall baking, but sometimes, we want a quicker, easier option that doesn’t require turning on the oven. Enter pumpkin pudding no-bake cookies! These delightful little treats capture the cozy flavors of autumn with minimal effort.

The Magic of No-Bake Cookies

No-bake cookies have been a staple in home kitchens for decades. Originating as an easy, budget-friendly dessert, these cookies gained popularity during the mid-20th century when quick oats and instant pudding became household staples. Unlike traditional cookies, no-bake versions rely on a combination of stovetop cooking and refrigeration to set, making them perfect for busy days or when you just don’t feel like baking.

Why Pumpkin?

Pumpkin is synonymous with fall, bringing warmth and nostalgia to every bite. It’s not only delicious but also packed with nutrients like fiber, vitamin A, and antioxidants. The addition of pumpkin pudding in no-bake cookies enhances their creamy texture while infusing them with that beloved seasonal taste. Combined with ingredients like oats, spices, and a touch of sweetness, these cookies deliver the essence of autumn in every bite.

Pumpkin pudding no bake cookies

Makes 3 dozen

Ingredients:

½ cup of butter

2 cups of sugar

⅔ cup of milk

1 tsp vanilla

4 ½ c of quick cook oats

1 box of instant pumpkin pudding (3 ounce box)

A pinch of salt

Directions:

Line your countertop with foil or parchment paper.

In a medium saucepan combine butter, sugar and milk.

Bring to a rapid boil, over medium high heat.

As the mixture begins to bubble and boil, begin stirring continuously.

As the mixture comes to a rapid boil that you cannot stir away, set a timer for 1 minute.

Allow to boil for one minute.

Remove from heat.

Add vanilla, oats and instant pumpkin pudding.

Stir to combine.

Drop by the spoonful onto the lined work area.

 

Allow the cookies to dry for 90 minutes before removing.

Store in an airtight container for up to 5 days.

The Perfect Treat for Any Occasion

Whether you're hosting a cozy gathering, packing a lunchbox treat, or just craving something sweet, pumpkin pudding no-bake cookies fit the bill. They’re simple, quick, and require just a handful of ingredients. Plus, they store well in the fridge, making them a great make-ahead option for the season.

So, the next time you’re in the mood for a fall-inspired dessert but don’t want to spend hours baking, whip up a batch of these pumpkin pudding no-bake cookies. They’re a deliciously effortless way to savor the flavors of autumn!

Find more great cookie recipes here: 

Chocolate Espresso Cookies

Maple Brown Sugar Cookies

Golden Graham Cookies

The Best Macaron Recipes

 Elegant, colorful, and irresistibly delicious, macarons are the crown jewel of French patisserie. These delicate sandwich cookies—crisp on the outside, chewy in the center, and filled with everything from buttercream to ganache—have captured hearts (and taste buds) around the world. But behind their beautiful shells lies a baking process that demands precision, patience, and a little pastry magic.

The origins of the macaron date back to 8th-century Italy, but it was the French—especially the Parisian bakery Ladurée—who refined the version we know and love today. Over the centuries, these once-simple almond meringue cookies have evolved into the vibrant, flavor-packed treats perfect for holidays, tea parties, or just a luxurious afternoon pick-me-up.

If you’ve ever tried baking macarons and ended up with cracked tops, hollow shells, or lopsided cookies, you’re not alone. Don’t let that intimidate you! In this post, I’ve gathered some of my favorite macaron recipes—along with essential tips for macaron success—so you can achieve bakery-worthy results right at home.

Top Tips for Baking Perfect Macarons

1. Weigh Your Ingredients

Use a kitchen scale to measure your almond flour, powdered sugar, and egg whites. Macarons are sensitive to even small deviations, so accuracy is key.

2. Use Aged Egg Whites

Let your egg whites sit in the fridge for 1–3 days before using them. This reduces moisture and helps achieve stiff, stable peaks when whipping.

3. Sift Your Dry Ingredients

Sift almond flour and powdered sugar at least once, ideally twice. This ensures a smooth shell and avoids lumps in your batter.

4. Master the Macaronage

Macaronage is the technique of folding the meringue into the dry ingredients. Fold gently until the batter flows off the spatula like lava—thick but able to settle into itself within 10–15 seconds.

5. Use a Template

Pipe your macarons onto a silicone baking mat or parchment paper with a printed template underneath to ensure even sizes.

6. Rest Before Baking

Once piped, let your macarons sit at room temperature for 30–60 minutes (or until the tops are dry to the touch). This creates the essential “feet” when baking.

7. Control Oven Temperature

Every oven is different. Start testing at 300°F (150°C), but use an oven thermometer to verify accuracy. Rotate the pan halfway through baking for even heat.

8. Don’t Skip the Tap

After piping, tap the tray on the counter a few times to release air bubbles. Use a toothpick to pop any visible ones to avoid cracked tops.

9. Cool Completely Before Removing

Macaron shells are delicate! Let them cool fully on the tray before removing or they might stick or break.

10. Mature the Macarons

After filling, refrigerate your macarons for 24–48 hours. This aging process allows the flavors to meld and the texture to improve—chewy, soft, and perfect.

On to the recipes!

S’mores Macarons by Broken Oven Baking

Raspberry Jam Filled Macarons  by All We Eat

Blueberry Macarons by Salt and Spoon

Tie Dye Macarons by Homebody Eats

Valentine’s Day Macarons by This Mama Loves

Almond Joy Macarons by Ruffles and Rain Boots

Vegan Macarons by Baked by Chlo

Almond Flour Macarons by Spatula Desserts

Donut Macarons by Meals by Molly

Salted Caramel Macarons by Britney Breaks Bread

Champagne Macarons by Barley and Sage

Keto Macarons by Wholesome Yum

Cookie Butter Macarons by Barley and Sage

Pistachio Macarons by House of Nash Eats

Strawberry Macarons by State of Dinner

Mastering macarons may take a few tries, but once you get the hang of it, it’s incredibly rewarding. Remember: measure by weight, age your egg whites if needed, and always let your piped macarons rest before baking to form that signature skin. A little care and attention go a long way toward perfect shells.

Whether you prefer classic flavors like vanilla and raspberry or something more adventurous like matcha or salted caramel, these recipes offer something for every palate. Happy baking—and don’t forget to share your macaron creations with someone who deserves a sweet treat!

Let me know in the comments which flavor you're trying first or if you’ve discovered your own perfect macaron technique. Bon appétit!

Maple Brown Sugar Cookies

Copycat Crumbl Golden Graham Cookies

Chocolate Covered Cherry Cookies

Brown Sugar Sugar Cookies

Cake Mix Peanut Butter Chocolate Cookies

Cream Cheese Sugar Cookie Bars

Mint Chocolate Chip S'mores

Find more favorite cookie recipes here:

Lovely Lobster Recipes for Summer

Herein lies a curated collection dedicated to the exquisite versatility of lobster. From time-honored classics to innovative culinary explorations, these pages offer a wealth of inspiration for transforming this celebrated crustacean into memorable meals. Prepare to delve into a world of rich flavors and elegant presentations, all centered around the unparalleled taste of the sea. 

Lobster Rolls by This Silly Girl's Kitchen

Get the iconic flavor of lobster rolls from New England in your own home kitchen. This recipe is so easy to recreate with chunks of lobster, plenty of butter and the tastiest blend of garlic, onion and mayo. Serve these with chips, fries or pickle spears on the side for a meal that sends your taste buds off to New England.

Lobster Salad by Bake It With Love

Combine crunchy celery, tender chunks of lobster and creamy dressing to make this amazing salad. It is the definition of delicious, and is sure to be loved by anyone who tries it. Lobster salad offers an elegant taste, but is so fuss free you can make it in minutes. Serve over lettuce leaves for the freshest flavor.

Air Fryer Lobster Tails by Cheerful Cook

Did you know that you can make lobster tails in your air fryer? This recipe is so easy to make at home, even on a busy night for a meal that delivers restaurant quality flavor without any of the fuss. I know you will want to make this for someone special. Don’t forget to offer plenty of melted butter on the side.

Lobster Bisque by Masala Herb

You can make the best lobster bisque from scratch! This recipe uses a thick tomato base with a tasty blend of herbs. Add chunks of lobster in for soul food in a bowl that sticks to your ribs and satisfies your cravings for great homemade food.

Butter Poached Lobster by Britney Breaks Bread

This butter poached lobster recipe makes such a wonderful meal. Serve tasty butter poached tails over a bed of pasta with creamy white wine sauce, and watch yourself fall in love from the first bite. This rivals any restaurant meal in quality, taste and presentation.

Lobster Yee Mein by Oh My Food Recipes

Skip take out and make this mouth watering lobster yee mein instead. It has tender noodles, succulent deep fried bites of lobster and garlic, ginger and green onions for a medley of flavors. You will love how quick this comes together and how delicious these simple ingredients are together.

Connecticut Style Lobster Rolls by Sweet Tea and Thyme

This lobster roll skips the mayo and dresses tender chunks of lobster in butter. You will love the flavor of this simple old school sandwich. Pair with pickles, fries, or some chips for a flavorful and filling seafood meal.

Creamed Lobster by Kelly Neil

Yarmouth style creamed lobster makes the best open faced sandwiches! You are going to love the simplicity of this recipe, and the amazing flavor. Cream, butter and vinegar bring out the best flavor in lobster. Make this for a treat for the taste buds from Nova Scotia to your home kitchen.

Maine Lobster Stew by Fearless Eating

This milky, creamy stew is such a treat. It offers wholesome flavor in comfort food form. You will want to make this on a chilly fall day for stick to your ribs, filling food.

Lobster Oreganata by The Top Meal

This Italian style lobster dish is so delicious. It uses bread crumbs, parmesan cheese and white wine to bake a dish fit for any Italian celebration. You won’t believe how easy this dish is to prepare, but you will be blown away by how it tastes!

Lobster Cobb Salad by Cupcakes and Kale Chips

Everyone loves cobb salad for a light yet satisfying lunch. This recipe elevates the flavor to a whole new height, by adding tender, buttery chunks of lobster. Make this any time you need a special lunch to share.

Lobster Stuffed Crab Imperial by Ask Chef Dennis

Lobster stuffed crab imperial makes for an unforgettable meal. This recipe comes from a chef, so it is restaurant quality, but you can grab the ingredients to make it super affordably for a celebration or special date night, at home.

Lobster Benedict by Chocolates and Chai

Eggs benedict is always a treat for breakfast or brunch but this recipe uses lobster to really elevate the flavor. You will want to make this for brunch with bottomless mimosas for an elegant homemade meal.

Baked Lobster Tails by Sweet and Savory by Shinee

This might be the best baked lobster tail recipe ever. It is so easy to follow and produces gorgeous, succulent results every time. Serve with a salad and a baked potato for a filling and delicious dinner at home.

Lobster Baked Mac and Cheese by Grand Baby Cakes

Mac and cheese is always a delicious addition to a meal. This recipe makes it the main course, and adds plenty of melty cheese, tender noodles and tasty lobster chunks. You won’t be able to stop thinking about this incredible comfort food meal after you make it yourself.

Find more favorite recipes here:

Cheese Stick Crab Cakes

Copycat Chicken Recipes

Foolproof Biscuits

Maple Brown Sugar Cookies

Oatmeal Chocolate Chip Cookie Bars

My go to recipe for a sweet treat is oatmeal chocolate chip bars! My family loves them and they are so easy I can whip them up in under an hour. I keep a few in the freezer to pull out for emergency dessert on a long day, just in case the cookie jar is empty!

I love oatmeal. It is one of those foods I didn't develop an appreciation for until I was in my 40's. Now I love it for breakfast like this brown sugar overnight oatmeal recipe. I use it in sensory activities with the kids and of course, I make snacks like oatmeal chocolate chip bars with it!

You will love this recipe because it is made with simple ingredients you likely have in your pantry, and it is so easy!

Oatmeal Chocolate Chip Blondies

Makes 16 servings

½ c melted butter, cooled 

½ c light brown sugar, packed

¼ c granulated sugar

1 egg

1 tsp vanilla

½ tsp baking soda

½ tsp baking powder

¾ c flour

1 c old fashioned oats

1 c chocolate chips

Directions:

Line an 8x8 pan with parchment paper.

Preheat the oven to 350.

Add brown sugar, granulated sugar and melted butter to a large mixing bowl.

Mix until smooth.

Add egg and vanilla and mix until evenly combined.

Add baking soda and baking powder to the batter.

Add flour and oatmeal, mix until well combined.

Add chocolate chips and stir until mixed throughout the batter.

Pour the batter into the parchment lined pan.

Bake for 28-30 minutes, or until the edges are golden brown, be careful not to overbake or the cookies will be very chewy.

Allow to cool before cutting.

Make 4 cuts across the blondies and turn, then make 4 more cuts.

Makes 16 servings. 

You can wrap these in parchment and place in a freezer bag and freeze to enjoy later.

Find more favorite recipes here:

3 Ingredient Biscuits

Maple Brown Sugar Cookies

Homemade Coleslaw Dressing

Peanut Butter Chicken and Noodles

Loaded Baked Potato Soup