Grandma's Feast, Shattuck Avenue , Berkeley, California City, CA (2025)

09/15/2025

Easy Stuffed Acorn Squash with Creamed Spinach is a savory, healthy dinner! A low-carb, vegetarian meal that's simple to make. Get the recipe!
FULL Printable Recipe : https://www.receipster.com/stuffed-acorn-squash-creamed-spinach/

09/15/2025

Homemade Chai Scones with Maple Chai Glaze

Ingredients:
For the Scones:
- 2 cups (250g) all-purpose flour
- 1/3 cup (67g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground allspice
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (113g) cold unsalted butter, cubed
- 1/2 cup (120ml) cold heavy cream
- 1 large egg, cold
- 2 teaspoons pure vanilla extract

For the Maple Chai Glaze:
- 1 cup (120g) confectioners' sugar, sifted
- 2 tablespoons pure maple syrup
- 1-2 tablespoons strong brewed chai tea (or milk)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger

Directions:
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, ginger, cardamom, allspice, and black pepper until well combined.
3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
4. In a separate small bowl or measuring cup, whisk together the cold heavy cream, cold egg, and vanilla extract.
5. Pour the wet ingredients over the flour-butter mixture. Use a fork or a spatula to gently stir until a shaggy dough begins to form. Be careful not to overmix.
6. Turn the dough out onto a lightly floured surface. Gently knead and press it together into a 7-inch circle, about 1-inch thick.
7. Use a sharp knife or a bench scraper to cut the circle into 8 equal wedges. Carefully place the wedges onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 16-20 minutes, or until the scones are golden brown on the bottom and edges. A toothpick inserted into the center should come out clean.
9. Transfer the scones to a wire rack and allow them to cool completely before glazing.
10. While the scones cool, make the glaze. In a medium bowl, whisk together the sifted confectioners' sugar, maple syrup, 1 tablespoon of chai tea, cinnamon, and ginger. Add more tea, one teaspoon at a time, until you reach a thick but pourable consistency.
11. Drizzle the glaze generously over the completely cooled scones. Allow the glaze to set for 10-15 minutes before serving.

09/15/2025

Pumpkin Scones

Ingredients:
For the Scones:
- 2 cups all-purpose flour
- 1/3 cup light brown sugar, packed
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup canned pure pumpkin puree
- 3 tablespoons whole milk
- 1 large egg
- 1 teaspoon pure vanilla extract

For the Spiced Glaze:
- 1 cup powdered sugar
- 2 tablespoons whole milk
- 1/4 teaspoon ground cinnamon
- Pinch of ground nutmeg
- Pinch of ground ginger

Directions:
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with a few pea-sized butter pieces remaining.
4. In a separate small bowl, whisk together the pumpkin puree, milk, egg, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients and use a fork or spatula to gently mix until a soft, shaggy dough begins to form. Be careful not to overmix.
6. Turn the dough out onto a lightly floured surface. Gently knead and pat the dough into a 7-inch circle, about 1-inch thick. Use a sharp knife or bench scraper to cut the circle into 8 equal triangles.
7. Place the scones about 2 inches apart on the prepared baking sheet. For a crisper edge, you can brush the tops with a little extra milk.
8. Bake for 18-22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Transfer the scones to a wire rack to cool completely before glazing.
9. While the scones cool, make the glaze. In a medium bowl, whisk together the powdered sugar, milk, cinnamon, nutmeg, and ginger until smooth and drippy.
10. Once the scones are completely cool, drizzle the spiced glaze over the top. Allow the glaze to set for about 15 minutes before serving.

09/15/2025

Pumpkin Streusel Muffins

Ingredients:
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 2 large eggs, at room temperature
- 1 ½ cups granulated sugar
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- ½ cup coconut oil, melted and slightly cooled (or neutral vegetable oil)
- ⅓ cup whole milk, at room temperature
- 1 teaspoon pure vanilla extract

For the Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup light brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter, melted

Directions:
1. Preheat your oven to 425°F (220°C). Line a standard 12-cup muffin tin with paper liners or grease thoroughly with non-stick spray.
2. First, make the streusel topping. In a small bowl, whisk together the ½ cup flour, ¼ cup granulated sugar, brown sugar, and ½ teaspoon cinnamon. Pour in the ¼ cup of melted butter and stir with a fork until the mixture is crumbly and combined. Set aside.
3. For the muffin batter, in a medium bowl, whisk together the 1 ¾ cups flour, baking soda, 2 teaspoons cinnamon, nutmeg, cloves, and salt until well combined.
4. In a large separate bowl, whisk the eggs and 1 ½ cups granulated sugar together until they become pale and slightly thickened. Whisk in the pumpkin puree, melted coconut oil, milk, and vanilla extract until the mixture is smooth.
5. Gently fold the dry flour mixture into the wet pumpkin ingredients. Stir with a spatula until just combined and no dry streaks of flour remain. Be careful not to overmix the batter.
6. Divide the batter evenly between the 12 prepared muffin cups, filling each about ¾ full.
7. Generously sprinkle the prepared streusel topping over each muffin, gently pressing the crumbs down slightly so they adhere to the batter.
8. Bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the oven temperature to 350°F (175°C) and continue to bake for another 15-18 minutes. The muffins are done when a toothpick inserted into the center of one comes out clean or with a few moist crumbs attached.
9. Allow the muffins to cool in the pan for 10 minutes before carefully transferring them to a wire rack to cool completely.

09/15/2025

Classic Beef Stew Recipe is the ultimate comfort food! Tender beef & veggies simmered in a rich, savory broth. Get the hearty recipe now!
FULL Printable Recipe : https://www.receipster.com/beef-stew/

09/14/2025

Best Crockpot White Chicken Chili with Cream Cheese! Ultra creamy & packed with flavor. This easy dump-and-go recipe is a total crowd-pleaser. Get the recipe!
FULL Printable Recipe : https://www.receipster.com/easiest-crockpot-white-chicken-chili/

09/14/2025

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Ingredients:
For the Cupcakes:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter, softened to room temperature
- 1 ¼ cups granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup canned pure pumpkin puree (not pumpkin pie filling)
- ½ cup whole milk, at room temperature

For the Cinnamon Cream Cheese Frosting:
- 8 ounces full-fat cream cheese, softened to room temperature
- ½ cup unsalted butter, softened to room temperature
- 4 cups confectioners' sugar, sifted
- 1 ½ teaspoons ground cinnamon
- 2 tablespoons heavy cream or whole milk
- 1 teaspoon pure vanilla extract
- Pinch of salt

Directions:
1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a standard 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set this dry mixture aside.
3. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar together on medium-high speed for 2 minutes until light and creamy.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and pumpkin puree until just combined. The mixture may look slightly curdled; this is normal.
5. With the mixer on low speed, add the dry ingredients in three parts, alternating with the milk in two parts, beginning and ending with the dry ingredients. Mix each addition until just combined, being careful not to overmix. The batter will be thick.
6. Evenly divide the batter between the 12 muffin cups, filling each about ⅔ full.
7. Bake for 20-24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The cupcakes will spring back when lightly touched.
8. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.

For the Frosting:
9. In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, beat the softened cream cheese and butter together on medium-high speed until smooth and creamy, about 2 minutes.
10. Add the sifted confectioners' sugar, cinnamon, heavy cream, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds until the sugar is incorporated, then increase to high speed and beat for 2 minutes until the frosting is light and fluffy.
11. If the frosting is too thin, add a little more confectioners' sugar. If it's too thick, add another teaspoon of heavy cream.
12. Once the cupcakes are completely cool, frost them using a piping bag with a tip or a simple offset spatula.

09/14/2025

Pumpkin Pie Overnight Oats

Ingredients:
- 1/2 cup old-fashioned rolled oats (use certified gluten-free if needed)
- 1/3 cup pure pumpkin puree (not pumpkin pie filling)
- 2/3 cup unsweetened almond milk (or milk of your choice)
- 1/4 cup plain Greek yogurt
- 1 tablespoon pure maple syrup
- 1 teaspoon chia seeds
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- Pinch of fine sea salt
- Optional toppings: chopped pecans, a dollop of whipped cream, or an extra drizzle of maple syrup

Directions:
1. In a 12-ounce jar or a medium bowl with a lid, combine the rolled oats, pumpkin puree, almond milk, Greek yogurt, maple syrup, chia seeds, vanilla extract, pumpkin pie spice, and salt.
2. Secure the lid on the jar and shake vigorously for 30 seconds, or whisk thoroughly in the bowl until all ingredients are completely combined and no streaks of pumpkin puree remain.
3. Remove the lid and use a spoon to scrape down any ingredients from the sides of the jar. Give the mixture one final stir to ensure everything is well incorporated.
4. Reseal the jar tightly and place it in the refrigerator for at least 8 hours, or ideally overnight. This allows the oats to soften and the chia seeds to gel, creating a perfect pudding-like texture.
5. The next morning, remove the jar from the refrigerator. The oats will have thickened. Give them a good stir. If you prefer a thinner consistency, you can stir in an additional tablespoon of almond milk.
6. Serve cold directly from the jar. Top with chopped pecans, a dollop of whipped cream, or an extra drizzle of maple syrup just before enjoying.

09/14/2025

Pumpkin Cupcakes with Caramel Cream Cheese Frosting

Ingredients:
For the Cupcakes:
- 1 3/4 cups (219g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup (224g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1/2 cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (340g) pure pumpkin puree (not pumpkin pie filling)
- 1/3 cup (80ml) whole milk, room temperature

For the Caramel Cream Cheese Frosting:
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (113g) unsalted butter, softened to room temperature
- 1/2 cup (120ml) prepared thick caramel sauce or dulce de leche, plus more for drizzling
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 3 1/2 to 4 cups (420g-480g) confectioners' sugar, sifted

Directions:
1. Preheat your oven to 350°F (175°C). Line two standard 12-cup muffin tins with 18 cupcake liners.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set this dry mixture aside.
3. In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil together until combined and no sugar lumps remain. Add the eggs and vanilla extract, and whisk until smooth.
4. Whisk in the pumpkin puree until everything is fully incorporated. The mixture will be thick at this stage.
5. Gradually add the dry flour mixture to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix. Pour in the whole milk and stir until the batter is smooth and uniform.
6. Evenly divide the batter between the 18 cupcake liners, filling each about 2/3 full.
7. Bake for 20-23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The cupcakes will spring back when lightly pressed.
8. Allow the cupcakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely before frosting.
9. To make the frosting, use a hand mixer or a stand mixer fitted with a paddle attachment to beat the softened cream cheese and butter together on medium-high speed until smooth and creamy, about 2 minutes.
10. Add the 1/2 cup of caramel sauce, vanilla extract, and salt. Beat on medium speed until fully combined.
11. With the mixer on low speed, gradually add 3 1/2 cups of sifted confectioners' sugar. Once incorporated, increase the speed to high and beat for 2 minutes. If the frosting is too thin for piping, add the remaining 1/2 cup of confectioners' sugar.
12. Frost the completely cooled cupcakes using a piping bag or an offset spatula. Drizzle with additional caramel sauce just before serving.

09/14/2025

Pumpkin Protein Balls

Ingredients:
- 1 cup old-fashioned rolled oats
- 1/2 cup vanilla or unflavored protein powder (whey or plant-based)
- 1/3 cup pure pumpkin puree (not pumpkin pie filling)
- 1/4 cup creamy almond butter (or nut/seed butter of choice)
- 2 tablespoons pure maple syrup
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon fine sea salt
- 2 tablespoons mini chocolate chips (dairy-free if needed)

Directions:
1. In a medium mixing bowl, combine the rolled oats, protein powder, pumpkin pie spice, and sea salt. Whisk them together until no clumps of protein powder remain.
2. To the dry ingredients, add the pumpkin puree, almond butter, and maple syrup. Use a spatula or clean hands to mix everything together until a thick, uniform dough forms. If the mixture seems too dry, add a teaspoon of water or maple syrup. If it seems too wet, add a tablespoon more of oats.
3. Fold the mini chocolate chips into the dough until they are evenly distributed.
4. Cover the bowl and place it in the refrigerator for 20-30 minutes. This will make the dough firmer and much easier to roll.
5. Using a small cookie scoop or a tablespoon, portion out the dough. Roll each portion firmly between your palms to form a smooth, round ball.
6. Place the finished balls in an airtight container. For best texture, store them in the refrigerator where they will keep for up to one week. They can also be frozen for up to 3 months.

These are the perfect healthy snack to satisfy your sweet tooth and fuel your day!

09/14/2025

Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Frosting

Ingredients:
For the Cupcakes:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups canned pure pumpkin puree (not pumpkin pie filling)
- ½ cup strongly brewed chai tea, cooled to room temperature

For the Cinnamon Frosting:
- 1 cup unsalted butter, softened to room temperature
- 4 cups confectioners' sugar, sifted
- 3 tablespoons heavy cream
- 2 teaspoons pure vanilla extract
- 1 ½ teaspoons ground cinnamon
- Pinch of salt

Directions:
1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a standard muffin tin with 16 paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg. Set this dry mixture aside.
3. In a large bowl, use an electric mixer on medium speed to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
5. Add the pumpkin puree and mix on low speed until just combined. The mixture may look slightly curdled; this is normal.
6. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until almost combined. Pour in the cooled chai tea and continue mixing on low until the batter is smooth and no streaks of flour remain. Be careful not to overmix.
7. Divide the batter evenly between the prepared muffin cups, filling each about two-thirds full.
8. Bake for 20-24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The cupcakes will be springy to the touch.
9. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
10. To make the frosting, beat the softened butter in a large bowl with an electric mixer on medium speed until completely smooth, about 2 minutes.
11. Add the sifted confectioners' sugar, 1 cup at a time, mixing on low speed after each addition until combined. Once all sugar is added, increase speed to high and beat for 2 minutes.
12. Add the heavy cream, vanilla extract, cinnamon, and salt. Beat on high speed for an additional 2-3 minutes until the frosting is very light, fluffy, and spreadable.
13. Frost the completely cooled cupcakes using a piping bag or a spatula. For an extra touch, garnish with a light dusting of cinnamon or a cinnamon stick.

09/14/2025

Caramel Apple Bites

Ingredients:
- 3 large Granny Smith apples
- 1 (11 oz) bag of soft caramel candies, unwrapped
- 2 tablespoons heavy cream
- 1 cup creamy peanut butter
- 1 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil or vegetable shortening
- 1/2 cup crushed peanuts, for garnish
- Wooden popsicle sticks or sturdy skewers

Directions:
1. Wash and dry the apples thoroughly. Using a melon baller or a small spoon, scoop out small, bite-sized balls of apple, ensuring you leave the skin on one side for a easy-to-hold handle. You should get about 8-10 balls per apple. Immediately push a popsicle stick into the skin-side of each apple ball to prevent browning.
2. Line a large baking sheet with parchment paper. Arrange the apple bites on the sheet and place them in the freezer for at least 20 minutes. This crucial step will help the caramel stick to the cold apple.
3. While the apple bites are chilling, combine the unwrapped caramels and heavy cream in a medium microwave-safe bowl. Heat on high in 30-second intervals, stirring well between each interval, until the caramel is completely smooth and melted. This should take about 2 minutes total.
4. Remove the apple bites from the freezer. Working quickly, dip each apple bite into the melted caramel, swirling to coat it fully. Allow any excess caramel to drip back into the bowl before placing the dipped bite back onto the parchment-lined sheet.
5. Spoon a small dollop of peanut butter on top of the caramel on each apple bite. Return the entire tray to the freezer for 10 minutes to allow the caramel and peanut butter to set.
6. Combine the chocolate chips and coconut oil in a separate microwave-safe bowl. Heat in 20-second intervals, stirring after each, until completely melted and smooth.
7. Remove the tray from the freezer. Drizzle the melted chocolate over each apple bite using a spoon or a piping bag. Immediately sprinkle with the crushed peanuts before the chocolate sets.
8. Allow the chocolate to set completely at room temperature, or for a faster set, place them in the refrigerator for 15 minutes. Serve immediately or store in an airtight container in the refrigerator for up to 2 days for the best texture.

Grandma's Feast

09/15/2025

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