Harvest Apple Cinnamon Muffins

by Sally-Anne Peterson | Sep 11, 2025 | Recipes

Perfect for breakfast or lunchbox treats

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup brown sugar
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/3 cup melted butter
• 1 egg
• 1 cup milk
• 1 large apple, peeled and diced
• 1/4 cup rolled oats (for topping)

Instructions:

1. Preheat oven to 400°F. Line muffin tin with paper cups.
2. Mix dry ingredients in a large bowl.
3. Whisk together melted butter, egg, and milk in separate bowl.
4. Fold wet ingredients into dry ingredients until just combined. Don’t overmix!
5. Gently fold in diced apples.
6. Fill muffin cups 2/3 full and sprinkle with oats.
7. Bake 20-22 minutes until golden brown.

Pro tip: These freeze beautifully for quick lunchbox additions and create an amazing aroma for home showings!

2. Creamy Pumpkin Pasta Skillet

One-pan dinner that’s kid-friendly and impressive for guests

Ingredients:

• 12 oz penne pasta
• 1 can (15 oz) pumpkin puree
• 1 cup heavy cream
• 1/2 cup parmesan cheese, grated
• 2 cloves garlic, minced
• 1 tsp sage (dried)
• 1/2 tsp nutmeg
• Salt and pepper to taste
• 2 tbsp olive oil
• Optional: cooked chicken or turkey

Instructions:

1. Cook pasta according to package directions, reserve 1 cup pasta water.
2. In large skillet, heat olive oil and sauté garlic for 30 seconds.
3. Add pumpkin puree, cream, sage, and nutmeg. Simmer 5 minutes.
4. Add cooked pasta and parmesan cheese, tossing to combine.
5. Add pasta water as needed for desired consistency.
6. Season with salt and pepper.

This recipe scales easily for entertaining and creates that perfect “homey” feeling buyers love.

3. No-Bake Peanut Butter Pumpkin Energy Balls

Healthy lunchbox snacks that require no baking

Ingredients:

• 1 cup old-fashioned oats
• 1/2 cup peanut butter (or almond butter)
• 1/3 cup honey
• 1/4 cup pumpkin puree
• 1/4 cup mini chocolate chips
• 2 tbsp ground flaxseed (optional)
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• Pinch of salt

Instructions:

1. Mix all ingredients in a large bowl until well combined.
2. Refrigerate mixture for 30 minutes (makes rolling easier).
3. Roll into 1-inch balls using your hands.
4. Store in refrigerator for up to one week.
5. Pack 2-3 in lunchboxes for a protein-rich snack.

These are perfect for busy families and can be made ahead of time!

Bonus Staging Tip

When preparing any of these recipes before a showing, remember that the aroma of baking or cooking can create positive emotional connections with potential buyers. The smell of cinnamon and vanilla, in particular, suggests warmth and comfort – exactly what you want buyers to feel when touring your home.

Keep portions reasonable and consider packaging extras as small gifts for your real estate agent or potential buyers – it’s a memorable touch that helps your home stand out in their minds!

These recipes celebrate the best of fall flavors while being practical for busy lifestyles, whether you’re settling into a new home or preparing your current one for market.

Cedar-Plank Salmon with Lemon-Dill Butter

by Sally-Anne Peterson | Aug 26, 2025 | Recipes

Infused with smoky wood flavor and topped with a bright, herby finish

Nothing says summer like grilling, and this cedar-plank salmon is a showstopper. It’s easy to prepare, packed with flavor, and makes a beautiful centerpiece for any backyard gathering  whether you’re celebrating a new home or just enjoying the season.

Ingredients

For the salmon:

• 1 large cedar plank (soaked in water for at least 1 hour)
• 1 side of salmon (about 2 lbs), skin-on
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 lemon, thinly sliced

For the lemon-dill butter:

• 4 tablespoons unsalted butter, softened
• 1 tablespoon fresh dill, finely chopped
• Zest of 1 lemon
• 1 teaspoon lemon juice
• Pinch of salt

Instructions

1. Prep the grill
   Preheat your grill to medium heat (about 375°F). If using charcoal, set up for indirect grilling.
2. Make the lemon-dill butter
   In a small bowl, mix the softened butter with dill, lemon zest, lemon juice, and a pinch of salt. Set aside or refrigerate until ready to use.
3. Prepare the salmon
   Pat the salmon dry and place it skin-side down on the soaked cedar plank. Drizzle with olive oil, season with salt and pepper, and top with lemon slices.
4. Grill the salmon
   Place the plank directly on the grill grates. Close the lid and cook for 15–20 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 125–130°F for medium.
5. Finish and serve
   Remove the plank from the grill carefully. Top the hot salmon with dollops of lemon-dill butter and let it melt over the fish. Serve directly from the plank for a rustic, crowd-pleasing presentation.

A Fresh Summer Favorite: Easy Pasta Salad for Backyard Hangouts & Weeknight Dinners

by Sally-Anne Peterson | Jul 16, 2025 | Recipes

One of the best parts of moving into a new home — or just enjoying summer in your current one — is finally having a kitchen and patio that beg for casual meals with family and friends. If you’re looking for a go-to dish that’s crowd-pleasing, colorful, and comes together in no time, this easy pasta salad is your new best friend.

It’s flexible, full of flavor, and perfect for BBQs, picnics, potlucks — or just a cozy Tuesday night dinner on your back deck.

Why We Love It

This pasta salad takes just 20 minutes from start to finish and is built for versatility. Got leftover veggies in the fridge? Toss them in. Hosting vegetarian friends? This one’s a winner. It’s hearty enough to be a main dish but works beautifully as a side, too.

Pro tip: Use pasta shapes with plenty of “nooks and crannies” — think rotini, penne, fusilli, or farfalle — so all that delicious dressing gets trapped inside every bite.

What You’ll Need (Makes About 10 Servings)

For the Salad:

• 1 lb dried pasta (rotini, penne, fusilli — your call)
• 1 cup sliced bell pepper (any color!)
• 1 cup thinly sliced zucchini (about half a medium)
• 1 cup halved cherry tomatoes
• 1/3 cup sliced green onions (5–6 stalks)
• 1/4 cup sliced pepperoncini or banana peppers (optional, but adds a kick)
• 1 cup halved mixed olives
• 1 cup grated parmesan (or any hard cheese you like)
• 1 cup chopped fresh mozzarella balls
• 1/3 cup chopped fresh parsley or basil (totally optional, but lovely)

For the Dressing:

• 1/3 cup red wine vinegar (or white wine or champagne vinegar)
• 1/2 tsp fine sea salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 2–3 tbsp pepperoncini juice (optional, but brings zesty magic)
• 1/2 cup extra virgin olive oil

Let’s Make It!

1. Boil the pasta in well-salted water according to package directions (usually 6–10 minutes). Drain and rinse with cold water to cool things down fast.
2. In a big mixing bowl, whisk together the dressing ingredients: vinegar, salt, pepper, oregano, pepperoncini juice (if using), and olive oil.
3. Add the cooled pasta to the bowl with the dressing and toss to coat.
4. Stir in all your colorful veggies, cheese, olives, and herbs. Give it a taste — add a pinch more salt or pepper if needed.
5. Serve right away, or — even better — cover and chill for 30 minutes to let the flavors really come together. It keeps in the fridge for up to 5 days.

Homeowner Hosting Tip:

Make this pasta salad a day in advance and store a bit of the dressing separately. Right before serving, toss it with the extra dressing to freshen everything up. It’s the kind of dish that gets better with time — just like your new kitchen.

Ready for Summer Living?

Whether you’re hosting your first BBQ in your new backyard or just want an easy dinner that doesn’t heat up the kitchen, this pasta salad is a guaranteed win. It’s quick, it’s customizable, and it tastes like summer.

Instant Pot Butter Chicken

by Sally-Anne Peterson | Jun 14, 2025 | Recipes

Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes

Servings: 4 | Calories: 336 per serving

This quick and flavorful Instant Pot Butter Chicken recipe is a must-try for busy weeknights. With a rich, aromatic sauce and tender chicken, it’s the perfect comfort food, made even easier with the Instant Pot. Plus, it’s versatile enough for those following keto or dairy-free diets.

Ingredients:

* 1 (14-ounce) can of tomatoes

* 5-6 garlic cloves, minced

* 1-2 teaspoons minced ginger

* 1 teaspoon turmeric

* 1/2 teaspoon cayenne pepper

* 1 teaspoon smoked paprika

* 1 teaspoon kosher salt

* 1 teaspoon garam masala

* 1 teaspoon ground cumin

* 1 lb boneless, skinless chicken thighs (or breasts, bone-in, or any other cut of your choice; if frozen, add 1-2 extra minutes to the cook time)

* For finishing:

* 4 oz butter (cut into cubes) or coconut oil for a dairy-free version

* 4 oz heavy cream (or full-fat coconut milk for dairy-free)

* 1 teaspoon garam masala

* 1/4-1/2 cup chopped cilantro

Instructions:

1. Prepare the Instant Pot:

Add all ingredients (except butter, cream, and 1 teaspoon of garam masala) into the Instant Pot. Stir well to combine the sauce before placing the chicken on top. If using frozen chicken, push it slightly into the sauce to help it defrost faster.

2. Pressure Cook:

Close the Instant Pot lid, set it to high pressure for 10 minutes, and let the pressure release naturally for 10 minutes once cooking is complete. After that, carefully release any remaining pressure.

3. Blend the Sauce:

Open the Instant Pot, remove the chicken, and set it aside. Use an immersion blender to blend the sauce until smooth and well combined.

4. Finish the Sauce:

Add the cubed butter, cream, cilantro, and garam masala to the sauce. Stir until the butter melts and everything is well incorporated. It’s important to let the sauce cool slightly before adding the butter and cream to avoid thinning the sauce. If the sauce becomes too thin, simply refrigerate it for a bit to thicken.

5. Store Extra Sauce:

At this point, you can remove half of the sauce and freeze it for later use, or store it in the fridge for 2-3 days.

6. Serve:

Return the chicken to the sauce and heat through. If desired, break the chicken into smaller pieces (but don’t shred it). Serve over rice or zucchini noodles for a low-carb option.

Enjoy a comforting, rich meal with minimal effort and maximum flavor!

This recipe combines the ease of the Instant Pot with the bold flavors of traditional Indian butter chicken, making it a great addition to your weeknight dinner rotation. Whether you’re serving it to guests or enjoying a quiet night in, this dish is sure to impress!

Jordan Marsh Blueberry Muffins

by Sally-Anne Peterson | May 29, 2025 | Recipes

Photo by Joshua Flores on Unsplash

Even though the ingredients in these Jordan Marsh Blueberry Muffins might seem pretty basic, their big berry flavor can really take you back in time.

These muffins are packed with so many berries that they can turn the batter a light lavender color, and the sugary topping adds a nice crunch. They’re an old-school department store favorite for a reason!

Ingredients

– 1/2 cup butter

– 2 cups unsifted flour

– 1 cup sugar

– 2 large eggs

– 1/2 cup milk

– 2 teaspoons baking powder

– 1/2 teaspoon salt

– 2-1/2 cups large fresh blueberries

– 1-1/2 teaspoons vanilla extract

– 2 tablespoons sugar (for the top of the muffins)

Instructions

1. Preheat your oven to 375°F.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition.
3. In another bowl, combine all the dry ingredients. You can use an electric mixer to make sure they’re thoroughly combined so you won’t need to overmix later.
4. Gradually add the dry ingredients to the butter and sugar mixture, along with the milk and vanilla.
5. Mash 1/2 cup of the blueberries and stir them in by hand to give the batter a light blue color and extra blueberry flavor. Then, gently stir in the remaining whole berries by hand.
6. Spray a 12-muffin baking pan with non-stick spray. Fill the greased muffin cups with the batter.
7. Sprinkle sugar on top of the unbaked muffins.
8. Bake at 375°F for 25-30 minutes. Let them cool in the pan. After a few minutes, run a knife around the edge of each muffin to free it from the pan, then let cool. Because of the mashed berries these muffins will fall apart if removed from the muffin pan too early. Move to wire racks when firm. If you want, you can brush the muffins with melted butter and sprinkle them with more sugar.

Enjoy baking and eating these delicious muffins!

Traditional Figgy Pudding (Christmas Pudding)

by Sally-Anne Peterson | Dec 17, 2024 | Recipes

Image by SENNUR KOBAN from Pixabay

Also known as Plum Pudding, this Figgy Pudding is the ultimate make-ahead dessert because it just gets better with time. It’s been a household favorite for centuries, and no traditional Christmas is complete without it!

Equipment

2-Liter pudding mold

Ingredients

– 1 cup dried currants (Zante raisins)

– 3/4 cup raisins

– 3/4 cup golden raisins/sultanas

– 2 tablespoons finely chopped candied orange peel (homemade is best!)

– 2 tablespoons finely chopped candied lemon peel (homemade is best!)

– 2 tablespoons finely chopped walnuts or almonds (optional)

– 1/2 cup brandy (or see notes for non-alcoholic version)

– 2 cups fresh white breadcrumbs (toast the bread and then pulse in a food processor)

– 1/2 cup all-purpose flour

– 1/2 teaspoon baking powder

– 1/2 teaspoon salt

– 1 teaspoon mixed spice (or make your own)

– 1 teaspoon ground cinnamon

– 4 ounces shredded beef suet

– 1 cup packed dark brown sugar

– 2 large eggs, lightly beaten

– 1 small apple, peeled, cored, and grated

– 1 tablespoon black treacle or molasses

– Zest of one lemon

– Zest of one small orange

– Homemade Hard Sauce for serving

Instructions

1. Prep the Fruit: Place the raisins, sultanas, currants, almonds, and candied citrus peel in a bowl. Pour the brandy over and stir to combine. Cover and let sit overnight to let the brandy soak in.
2. Mix Dry Ingredients: The next day, mix the breadcrumbs, flour, baking powder, brown sugar, and spices in a bowl.
3. Combine Wet Ingredients: In another bowl, combine the soaked fruit mixture, grated apple, black treacle, suet, lemon and orange zest, and eggs. Stir well.
4. Combine Everything: Add the dry mixture to the fruit mixture and stir until well combined. The batter will be thick and sticky.
5. Prepare the Mold: Generously butter your pudding mold and scoop the batter into it, pressing down and smoothing the top.
6. Cover the Pudding: Cut a circle of parchment paper to fit the top of the mold, butter it, and place it on top of the batter. Cover with two more pieces of parchment paper, pleated in the center if needed, and secure with string.
7. Steam the Pudding: Bring a large pot of water to a very low simmer. Place a folded cloth or trivet at the bottom to prevent scorching. Lower the pudding mold into the water, which should come halfway up the mold. Cover the pot and steam for about 8 hours, checking the water level periodically.
8. Cool and Store: When done, let the pudding sit for 5 minutes, then invert onto a plate and let it cool completely. Wrap in parchment paper and foil, and store in a cool, dark place or the fridge.

Serving

When ready to serve, reheat by steaming for 30-60 minutes or microwaving. You can even light it on fire for a dramatic presentation! Serve with Hard Sauce, powdered sugar, whipped cream, English custard, ice cream, or lemon sauce.

Enjoy your festive Figgy Pudding!