Indholdsfortegnelse for Fall 2025 i Delish Quarterly

INSIDE JOANNA GAINES’S NEW PANTRY See how the Magnolia brand’s cofounder turned her youngest son’s bedroom into a dreamy kitchen space.  delish.com/joanna-gaines-pantry “FALL” FOR CHICKEN From hot soups to skillet dinners, our hearty recipes are just what you need.  delish.com/fall-chicken-dinners FRIGHT NIGHT FEAST Get snacks, sips, and sweets that pair perfectly with your scary movie marathon.  delish.com/halloween-movie-recipes SEASONAL SIPS Craving something stronger than a PSL? These crisp cocktails are sweater-weather-approved. delish.com/fall-cocktails FEEL-GOOD FAVORITES Our better-for-you recipes are the most satisfying way to save room for your Halloween candy.  delish.com/healthy-fall-dinners TAILGATE-WINNING IDEAS Score big with our editor-approved game day menu featuring a giant party sub, portable tots, and more.  delish.com/tailgating-recipes…

BANANA CHOCOLATE CHIP MUFFINS MAKES 12 45 MIN Cooking spray1½ cups (180 g.) all-purpose flour1 tsp. baking soda½ tsp. kosher salt3 ripe bananas, mashed (about 1½ cups)½ cup (107 g.) packed light brown sugar1 large egg½ cup plain whole-milk yogurt¼ cup vegetable oil1 tsp. pure vanilla extract½ cup (85 g.) semisweet or bittersweet chocolate chips 1. Arrange a rack in center of oven; preheat to 375°. Grease a standard 12-cup muffn tin with cooking spray. In a medium bowl, whisk flour, baking soda, and salt. 2. In a large bowl, whisk bananas and brown sugar until no lumps remain. Add egg, yogurt, oil, and vanilla and whisk until combined. 3. Fold in dry ingredients until no streaks remain. Fold in chips. Fill each prepared muffn cup with ¼ cup batter.…

TEXAS SHEET CAKE SERVES 15 1 HR 50 MIN CAKE Cooking spray2 cups (240 g.) all-purpose flour1½ cups (300 g.) granulated sugar½ cup (107 g.) packed light brown sugar1 tsp. baking soda¼ tsp. kosher salt1 cup (2 sticks) unsalted butter, cubed¼ cup (21 g.) unsweetened cocoa powder2 large eggs½ cup sour cream1 tsp. pure vanilla extract FROSTING ½ cup (1 stick) unsalted butter, cubed⅓ cup whole milk¼ cup (21 g.) unsweetened cocoa powder3 cups (339 g.) confectioners’ sugar1 tsp. pure vanilla extract Pinch of kosher salt½ cup (53 g.) toasted pecans, coarsely chopped, plus more for garnish 1. Cake: Arrange a rack in center of oven; preheat to 350°. Grease a 15" x 10" jelly roll pan with cooking spray. In a large bowl, whisk flour, granulated sugar, brown sugar, baking…

“I never wanted to be like, ‘I did design and now I want to move into food.’ I can’t talk about home without talking about food.” IN THE ENTRYWAY of Joanna Gaines’s pantry hangs a brass shadow box. In it is a perfectly curated collection: a poem in delicate typewriter font called “Savor,” a tiny note from her seven-year-old son Crew that says “I LOVE U MOM,” some pressed ferns, and a black-and-white photo of her grandfather. “The first time I ever baked was with my granddad in his kitchen in Wichita, Kansas,” Joanna says. “He had me over, taught me how to make a Syrian donut recipe—and something about that moment clicked. So I have his picture in there because I owe all of that to him.” Jo (most…

CRUSTLESS PUMPKIN PIE SERVES 8 6 HR 15 MIN Cooking spray3 large eggs1 (15-oz.) can pumpkin puree1 cup heavy cream¾ cup (160 g.) packed light brown sugar1 tsp. ground cinnamon1 tsp. pure vanilla extract½ tsp. ground cloves½ tsp. ground ginger½ tsp. kosher salt¼ tsp. ground nutmegWhipped cream, for serving 1. Arrange a rack in center of oven; preheat to 325°. Grease a 9" pie dish with cooking spray. In a large bowl, whisk eggs, pumpkin puree, cream, brown sugar, cinnamon, vanilla, cloves, ginger, salt, and nutmeg. Pour into prepared dish; smooth top. 2. Bake pie until edges are set and center is still a little jiggly, about 1 hour. Turn off oven and prop door open slightly. Let pie cool in oven 1 hour. 3. Refrigerate until set, at least…

SMASHED CINNAMON ROLLS 1. Cut out a 5" square piece of parchment. In a medium bowl, using a handheld mixer on medium-high speed, beat 4 Tbsp. (2 oz.) cream cheese, 2 Tbsp. unsalted butter, softened, and ¼ tsp. kosher salt until smooth. Beat in ½ cup (75 g.) confectioners’ sugar, 1 Tbsp. whole milk, and 1 tsp. pure vanilla extract, adding more milk if needed, until a pourable glaze forms. 2. Heat a large stainless steel or castiron skillet over medium-low heat; pour in 2 tsp. vegetable oil and swirl to coat. Add 1 premade cinnamon roll, thawed, to skillet and top with parchment square. Using a burger press, heavy flat spatula, or the bottom of a small skillet, gently press cinnamon roll to about ¼" thick. Cook until browned…

APPLE CIDER COOKIES MAKES 18 3 HR COOKIES 1 cup apple cider2 cups (240 g.) all-purpose flour1 tsp. ground cinnamon½ tsp. baking soda½ tsp. kosher salt¼ tsp. ground nutmeg¾ cup (160 g.) packed light brown sugar½ cup (1 stick) unsalted butter, melted½ cup (100 g.) granulated sugar1 large egg COATING 4 Tbsp. unsalted butter, melted½ cup (100 g.) granulated sugar2 tsp. ground cinnamon 1. Cookies: In a small pot over medium heat, bring cider to a boil. Cook, stirring occasionally, until reduced to about ¾ cup, 15 to 18 minutes. Let cool. 2. In a medium bowl, whisk flour, cinnamon, baking soda, salt, and nutmeg. 3. In a large bowl, whisk brown sugar, butter, and granulated sugar until combined. Add egg and ½ cup reduced cider (reserve remaining cider for…