Allrecipes

EVERY TIME I HEAR the rumbling engine of the big yellow bus at the stop on my block, and its doors squeaking open to let the kiddos eagerly pile inside, it takes me back to my own bumpy rides to school. In those days, I wasn’t exactly a big breakfast eater. I often grabbed an untoasted toaster pastry on my way out the door—just in time to catch my ride. In the spirit of back-to-school season (and to celebrate my own nostalgia), we captured those iconic toaster pastry flavors but in cookie form. Find ’em on page 84. And if you need to tackle a.m. chaos, try our strategy for big-batch breakfasts using just one pan (page 19). Back-to-school also means the return of game day. Host the best tailgate…

GET-TOGETHERS, NOVELTIES, AND THE LATEST FUN WITH FOOD MALTED MILK BALL BROWNIES HANDS-ON 15 MIN TOTAL 1 HR, 5 MIN SERVES 9 SUBMITTED BY JULIANA HALE NEW RECIPE GO ONLINE TO RATE & REVIEW Malted milk balls add roasty, rich flavor and crunch to fan-favorite brownies. ½ cup butter, cut up3 oz. unsweetened chocolate, coarsely chopped½ cup flour2 Tbsp. malted milk powder¼ tsp. baking soda¼ tsp. salt1 cup sugar2 eggs1 tsp. vanilla extract1¼ cups malted milk balls, chopped, plus more for garnish⅓ cup milk chocolate and/or white chocolate chipsSprinkles, for garnish 1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, extending over edges of pan. 2. Melt butter and chocolate in a medium saucepan over low heat. Remove from heat; let cool 10 minutes. 3.…

DID YOU KNOW? The U.S. state that harvests the most apples is Washington, where the typical annual apple harvest averages around 10 billion apples. That’s enough to circle the Earth 20 times, according to the Washington State Department of Agriculture. SEPTEMBER 17 is National Apple Dumpling Day. To celebrate, tap here for a top-rated recipe on Allrecipes.com. STORAGE SMARTS Taking flight with food? The Transportation Security Administration generally allows solid foods, but if a food has no definite form and takes the shape dictated by its container, it is classified as a liquid. If you can spread it, smear it, spray it, or spill it, it’s a liquid—this includes peanut butter and hummus. It must be no more than 3.4 ounces and fit into a quart-size bag. For larger volumes,…

1. ELMHURST 1925 PISTACHIO CRÈME LATTE Creamy pistachio milk and cold brew coffee combine for a rich and velvety sipper with toasty flavor notes. Enjoy it chilled over ice, or try it steamed and frothed for a barista-worthy plant-based drink. $8 for one 750-mL pkg. at amazon.com 2. PISTAKIO CRUNCHY PISTACHIO SPREAD Toast just got a major upgrade with this sweet and nutty spread. Itty bits of puffed quinoa and pistachios provide dimension and texture in the crunchy version, but give their smooth spread a try, too. Refrigerate for a spreadable consistency or keep at room temperature for drizzling. $15 for one 8-oz. jar at pistakio.co 3. HEBEL & CO ORGANIC PISTACHIO NIGELLA HALVA Ground sesame seeds, pistachios, and spiced nigella seeds form the base of this fudge-like treat. Enjoy…

Can I eat pumpkin seeds? Absolutely! “Pumpkin seeds provide fiber, protein, and healthy fats,” says senior food editor and registered dietitian Caitlyn Diimig. Scrape them out of the pumpkin and give them a good rinse to remove any pulp. “Be sure to dry them thoroughly with paper towels so the oil and seasonings can adhere,” says Allrecipes culinary specialist Nicole McLaughlin. Toss 2 cups raw pumpkin seeds with 1 Tbsp. vegetable oil, 1 Tbsp. chile-lime seasoning (such as Tajín), and ¼ tsp. salt. Bake at 325°F on a parchment-lined rimmed pan, stirring occasionally, until toasted, about 40 minutes. Cool completely. Transfer to an airtight container and store up to 1 week. “Try other seasoning blends like apple pie spice or dry ranch seasoning, too,” Diimig says. How often should I…

STRESS-FREE AND FAMILY-APPROVED SHEET PAN EGG IN A HOLE WITH BACON AND BRUSSELS SPROUT SLAW HANDS-ON 20 MIN TOTAL 50 MIN SERVES 6 SUBMITTED BY KATHRYN HENDRIX, RDN NEW RECIPE GO ONLINE TO RATE & REVIEW 6 Tbsp. butter, softened6 slices thick-cut sourdough bread6 slices thick-cut bacon⅓ cup mayonnaise1 Tbsp. Dijon mustard1 Tbsp. pure maple syrup1 Tbsp. cider vinegar⅛ tsp. table salt⅛ tsp. black pepper, plus more for garnish1 (9- to 10-oz.) pkg. shavedBrussels sprouts1 shallot, thinly sliced6 eggsFlaky salt and/or gratedParmesan cheese, for garnish 1. Preheat oven to 400°F. Line a 13x18-inch rimmed sheet pan with parchment paper or foil. 2. Spread butter on both sides of bread slices; arrange in an even layer on prepared pan. Bake 7 minutes; turn slices and bake until lightly toasted, about 3…