Pumpkin Spice Bars with Cream Cheese Icing

For a multitude of reasons September is one of my favorite months of the year. And it's not just because it's my birthday month. Although that alone would make it reason enough, especially considering how great this birthday was. It wasn't evan one of those significant birthdays, you know the ones. The ones where you enter your teenage years (that was a lifetime ago), the ones entitling you to privileges (driving, voting, drinking), those marking the start of a new decade, or the ones putting me in a new running age group. No, this was a birthday without any new entitlements or ending in a zero. Yet, in spite of this, a group of some valued women in my life, affectionately known as the posse, made this birthday memorable. In addition to the 'feeding my Lululemon addiction' gift card, they bought me a gift causing me to weep in public. There have been only a handful of times in my life when I was brought to tears over receiving a gift I considered to be beyond generous, thoughtful, or a complete surprise. And this gift was all of those and more. Drum roll please.....I am now the happy, proud, over the moon owner of the domain name saltedsugaredspiced.com!!!! While the address saltedsugaredspiced.blogspot.com still exists, the blog is now a .com! Even now as I am writing this, I can still feel my emotions bubbling up to the surface and a compelling urge to do backflips. At the moment you can still find the blog either address. But if you typed in saltedsugaredspiced.com (I can't stop saying it) in your browser this labor of love, ever evolving blog would come up! So cool.

Inhaling all things pumpkin spice officially starts here as September ends and October begins. There are no shortage of pumpkin flavored desserts on the blog. There's the Maple Glazed Mini-Pumpkin Doughnuts, the Pumpkin Bread with Maple Glaze and Pepitas, the Pumpkin Loaf aka a Close Starbuck's Version, the Brown Butter Pumpkin Spice Cake, the Bruleed Pumpkin Pie with Caramel Swirl, the Pumpkin Pie, the Spiced Pumpkin Layer Cake with Cream Cheese Frosting, and the Pumpkin Squares. But when I saw Rebecca Firth's recipe for Pumpkin Spice Bars with Toasted Meringue in her cookbook "The Cookie Book" I knew I had to make them even though my ecipe for the Pumpkin Squares is pretty gosh darn great. We can blame or give credit to the posse for encouraging me to make them with a Cream Cheese Icing instead of the Toasted Meringue.

Described as 'light and spiced', I couldn't help but wonder about the taste and texture of these Pumpkin Spice Bars. 

After tasting them, I think only a throw down would determine whether these bars or these Pumpkin Squares is best. Personally, I am not sure I could choose.

The spiciness in these Pumpkin Spice Bars with Cream Cheese Icing comes from five, yes, five different spices. Cinnamon, allspice, ground ginger, cloves, and nutmeg, all in varying amounts, combine to create balanced flavorfulness in the bars. Unlike the recently posted Ginger Cream Squares, these are not heavily spiced. In fact, I would describe them as being perfectly spiced.  The spices alone had my interest, however, when I saw the recipe called only for one cup pumpkin puree, I worried it wouldn't be pumpkin-y enough. Seems I worried needlessly.

In addition to the spices and pumpkin puree, there are no unusual or hard to find ingredients used in these Pumpkin Spice Bars. More than likely you have all of them in your refrigerator or cupboard. Note: The recipe calls for three eggs. One of the eggs I used had a double yolk!

Two bowls and two whisks are all you need to create the batter for the pumpkin spice bars. To quote the Barefoot Contessa 'how easy is that?'. 

Using a 7" x 12" or 8" x 11" baking pan, the bars bake in a pre-heated 375 degree (F) oven for approximately 30 minutes (original recipe had a recommended 35-40 minute range). Using a 7" x 12" baking pan, these bars baked to height of almost 1.5 inches. Which means if you use a slightly larger pan, your bars will be shorter in height (aka thinner) and your baking time might be altered. 

Allow your Pumpkin Spice Bars to cool completely before topping them with the cream cheese icing. Simply slater the cream cheese icing and create swirls using an offset spatula or the back of a spoon or use a pastry bag or bags fitted with various tips to create your desired finishing touch. Note: The cream cheese icing recipe below yields about a cup more of icing than you need. Store unused icing in a covered container. It keeps well in the refrigerator. Or cut the recipe below in half if you like more pumpkin bar than icing.

Most of my friends and family like a generous amount of cream cheese icing on their baked goods. These Pumpkin Spice Bars with Cream Cheese Icing had a rather healthy bar to icing ratio!

If I were to do one thing differently the next time I make these bars (and there will be a next time) it would be to chill them for at least four hours before cutting them into squares or rectangles. I may even have to give the Toasted Meringue topping a try!

If you love all or some things pumpkin spiced, you will absolutely fall in love these Pumpkin Spice Bars with Cream Cheese Icing! They are light, moist, perfectly spiced, and borderline addictive. Does it get any better than that?

Let the pumpkin puree buying and pumpkin baking season begin!

Recipe
Pumpkin Spice Bars with Cream Cheese Icing (inspired by Rebecca Firth's Pumpkin Spice Bars with Toasted Meringue recipe from her cookbook "The Cookie Book: Decadent Bites for Every Occasion")

Ingredients
Pumpkin Spice Bars
12 Tablespoons (172 g) unsalted butter, melted and slightly cooled
1 cup pumpkin puree
1 cup (200 g) light brown sugar, firmly packed
1/2 cup (100 g) granulated sugar
1/2 cup water
3 large eggs, room temperature
2 teaspoons vanilla
1 3/4 cups (231 g) all-purpose flour
2 teaspoons (5 g) cinnamon
1 1/2 teaspoons (6 g) baking powder
1 teaspoon baking soda
1 teaspoon kosher or sea salt
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon cloves

Cream Cheese Icing
16 ounces cream cheese, room temperature
1 cup unsalted butter, room temperature (or combination of unsalted butter and margarine)
6 cups confectionary sugar, sifted
2 teaspoons vanilla
Generous pinch of sea salt

Directions
Pumpkin Spice Bars
1. Preheat oven to 375 degree (F). Line a 7" x 12" or 8" x 11"baking pan with parchment paper. Lightly butter bottom of the parchment paper. Set aside.
2. In a medium sized bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, allspice, nutmeg, ginger, and cloves. Set aside.
3. In a large bowl, whisk together the melted butter, pumpkin puree, brown sugar, granulated sugar, water, eggs, and vanilla until well combined.
4. Pour the flour mixture into the pumpkin mixture and stir until just combined. 
5. Spoon the batter into the prepared baking sheet. Smooth top with an offset spatula or back of a spoon.
6. Bake for 35-40 minutes on the center rack. Begin checking for doneness at 30 minutes (as this was my baking time). Let cool completely in the pan.

Cream Cheese Icing and Assembly
1. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and cream cheese until light and fluffy (approximately 3 minutes).
2. Mix in the vanilla and salt.
3. Blend in the sifted confectionary sugar, two cups at a time. Beat until icing is smooth, creamy, and fluffy. 
4. Remove cooled pumpkin squares from the pan and place on a large flat platter or cutting board. 
5. Spread cream cheese icing over the cooled pumpkin spice bars or use a pastry bag to pipe icing onto the bars.
6. Place iced Pumpkin Spice Bars in the refrigerator for approximately 3-4 hours before cutting into squares.
7. Swoon, serve and enjoy. Store bars lightly covered in the refrigerator.

Notes: (1) The gram measurement for the flour is based on 132 g per cup of flour. The gram measurement for both the brown sugar and granulated is based on 200 g per cup. (2) Use pumpkin puree, not pumpkin pie filling. (3) The Pumpkin Spice Bars are even more delicious when chilled. (4) I used Kerrygold Butter for the bars and the icing. 

Farm Stand in Westport, Massachusetts (September 2018)

Ginger Cream Squares

There is either an overabundance of baking ingredients in my cupboards or there are empty or expired bottles and jars. If there was an apocalypse tomorrow I would be able to supply the remaining inhabitants of the world with cinnamon. Apparently every time I go shopping for a recipe using cinnamon, I throw in a jar in my shopping cart for good measure. Just in case it is one of those spices I hadn't used in awhile. Conversely there are other ingredients on my grocery list I decide not to buy because I am convinced I have them. Sometimes my memory serves me well and sometimes it doesn't. I would like to believe I am still operating with a relatively high degree of recall. Because in my world I don't think it's possible for anyone to keep a mental inventory of all of the food in their house. Particularly items not used on a regular or daily basis. When I discover I am out of a necessary ingredient, that one then goes on the second guess myself 'over buy' list. Thus explaining why I currently have an overstock of cinnamon. 

When I looked at the list of ingredients needed for these Ginger Cream Squares, I had a slight panic attack when I saw molasses was on it. My first thought, 'oh boy, I either have a half dozen jars or none.' My second thought was 'if I have a jar of unexpired molasses I was meant to make this gingery version of a spice cake recipe." Whether it was luck from the head-up penny the day before or not, there was a new unopened jar of molasses in the cupboard. Which meant on the first day of fall, there would not only be cake, but the aroma filling the house would be better than having a mulled spiced cider candle burning.

I came across the recipe for these Ginger Cream Squares in the fall baking issue of the Taste of Home magazine. One that called for a tablespoon each of cinnamon, ginger, and cloves. As much as I like the flavor of cloves, the idea of using one full tablespoon had be worried the flavors of the cinnamon and ginger would be overpowered. So I backed it down to one teaspoon (and I am not sorry I did). Instead of using a 10" x 15" pan (to create thinner bars), I used a 10" x 8" pan (to have squares). I used my go-to luscious cream cheese icing recipe as I always prefer to have a generous amount of icing slathered on confection calling for it. 

If you like a spiced cake, you will love these Ginger Cream Squares. They are moist, perfectly spiced and the flavor combination of the cool, creamy icing with the spicy, tender cake is deliriously delicious.

This cake portion of these Ginger Cream Squares comes together quickly and easily using a stand mixer fitted with a paddle attachment. Alternately it could be made in a large bowl using a hand held mixer. Based on the assembly directions listed below, there is one thing I need to warn about. After you add the slightly cooled coffee to the mixture, it will look a little curdled and very thin. Don't worry, it all comes together into a smooth, creamy, thick batter after you add the sifted dry ingredients. 

In a preheated 350 degree (F) oven, the cake bakes for 40-45 minutes or until it springs back lightly when pressed or a toothpick comes out clean when inserted into the center of the cake. Be careful not to over bake this cake as you want a moist finished cake. Waiting for the cake to cool is the hardest part of the recipe. To speed up the cooling process, you can put it in the refrigerator after it comes out of the oven for at least 45 minutes.

Make the icing while the cake is cooling. Using the recipe below, the amount of cream cheese icing gives the Ginger Cream Squares an almost perfect icing to cake ratio.

I cut the cake into squares, but feel free to cut it into bars or triangles. Sprinkling the cake with lightly toasted hazelnuts would give it another depth of flavor.

If there was ever a dessert to give autumn a warm welcome, it would be this one. Bring this cake to your office, serve it to your book club, or make it for a weekend gathering and watch it disappear. 

There is something crave worthy these deeply flavored Ginger Cream Squares. So just in case you overdose on all things pumpkin spice this season but still want to have your palate tingling with the flavors of spices, consider making this autumnal spice cake. Between the cake's intoxicating aroma and it's flavor, they are destined to become a beloved, requested favorite.

Recipe
Ginger Cream Squares (several adaptations to the Ginger-Cream Bars recipe in Taste of Home Fall Baking, Fall 2018)
Yield: 18 squares

Ingredients
Ginger Cake
1 cup unsalted butter, room temperature
1 cup (200 g) granulated sugar
2 cups (264 g) all-purpose flour
1 teaspoon kosher salt
2 teaspoons baking soda
1 Tablespoon cinnamon
1 Tablespoon ground ginger
1 teaspoon ground cloves
2 large eggs, room temperature
1/2 cup molasses
1 teaspoon of instant expresso and 1 cup boiling water (or 1 cup brewed coffee), slightly cooled

Icing
8 Tablespoons unsalted butter, room temperature
8 ounces cream cheese, room temperature
3/4 pound confectionary sugar, sifted
1 teaspoon vanilla
pinch of sea salt

Directions
Ginger Cake
1. Preheat oven to 350 degrees (F). Line a 13" x 8" or !2" x 9" baking pan with parchment paper. Lightly butter the paper. Set aside.
2. Sift together the flour, salt, baking soda, cinnamon, ginger and cloves. Set aside.
3. Mix the instant expresso with the boiling water. Set aside and allow to cool slightly. Note: Alternately pour a cup of coffee and set aside to cool slightly.
4. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy (approximately 3-4 minutes).
5. Add in eggs one at a time, beating well after each addition.
6. Blend in the molasses until well incorporated.
7. Mix in the expresso and/or coffee. Note: The mixture will look a little funky but not to worry it all comes together when you add in the dry ingredients.
8. Add the dry ingredients to the mixture. Beat until fully incorporated.
9. Bake 40-45 minutes or until the cake springs back when lightly touched or a toothpick comes out clean when inserted in the center.
10. Remove from oven. Allow to cool completely.

Icing and Assembly
1. In the bowl of a standing mixer fitted with a whisk attachment, the beat the butter and cream cheese until smooth and creamy.
2. Beat in vanilla.
3. Add sifted confectionary and beat until light and fluffy.
4. Spread evenly over the cooled ginger cake. Swirl to your hearts content.
5. Cut into squares and serve. Enjoy!
6. Store cake (covered) in the refrigerator.

Notes: (1) These Ginger Cream Squares are delicious room temperature and chilled! But I think I love them more chilled. (2) If you use a larger baking pan (e.g., 15"x 10") your Ginger-Cream Squares will become Ginger-Cream Bars. Baking time should be adjusted downward (approximately 20-25 minutes or until done). (3) I adjusted the amount of ground cloves from 1 Tablespoon to 1 teaspoon as I thought the flavor of the cloves would be overwhelming. (4) Optional: Sprinkle chopped toasted hazelnuts over the top.

Dairy Farm in Westport, Massachusetts (September 2018)

Roasted Butternut Squash and Pear Soup

In spite of the risk of repeating myself for the umpteenth time, I have to say (again) I can hardly wait for the arrival of my favorite season. In just a couple of days the seasons will change and finally after what seemed like the most humid, hottest summer on record, autumn makes its' annual return appearance. From the changes in the landscape, to the shift in temperatures, to the seasonal fruits and vegetables, to my favorite holidays, I love everything about the fall season. 

Last week while I was on the east coast, I stayed in a cottage owned by one of my dear friends. She never fails to make me feel so welcomed. More importantly, I am spoiled by her thoughtfulness and kindness. Although my stay was a short three days, she filled the cottage with a bouquet of fresh flowers as well as some of my favorite foods. Farm fresh eggs, Portuguese rolls, and the sweetest cherry tomatoes freshly picked from her garden were waiting for me. In addition to putting a pre-birthday piece of Red Velvet cake (another favorite) in the refrigerator, she also brought over a bowl of silky smooth homemade Butternut Squash and Pear Soup. One spoonful of the soup and I never wanted to leave. I dreamt about the soup for days before sending her a text asking if she would share the recipe. In less than an hour I had the recipe in hand and I couldn't get to the grocery store quick enough to get the ingredients. Then life got in the way preventing me from the experiencing instant gratification. 

In the time between getting the ingredients and making this soup, I debated as to whether or not I should tinker with the recipe. I knew what the soup tasted like prepared in accordance with the recipe (unless Sheila was holding out on me), but I didn't know what it would taste like make with roasted butternut versus non-roasted butternut squash. Could deeply browned, slightly caramelized butternut squash turn an already incredibly delicious soup into one with deeper, more intense flavor? I really needed to know. And because fruits and vegetables don't come with small, medium or large sized labels on them, I listed all the recommended weight measurement ranges for them in the recipe below.

There are at least two methods of roasting squash. Roasting is a method designed specifically to bring out the best possible flavor. One is cutting the squash in half, drizzling with olive oil, lightly seasoning and roasting at a high temperature anywhere from 40-60 minutes. The other is cutting the peeled, seeded squash into one inch chunks, tossing in a couple of tablespoons of olive oil, lightly seasoning and roasting at a high temperature for 40-45 minutes. I decided to go with the roasting squash chunks as I felt it had the better chance of ramping up the squash's flavor.

The butternut squash roasts for 40-45 minutes on a large baking sheet in a pre-heated 425 degree (F) oven. Tossed in olive oil and seasoned with kosher salt, the squash is turned over at least twice during the baking process to ensure the chunks are browned on several sides. 

The most difficult part of the roasting process is restraining yourself from eating the butternut squash when it comes out of the oven. 

The soups deep flavor not only comes from the roasted butternut squash but the onions sautéed in butter until lightly golden and slightly translucent. Sautéing the onions brings out a kind of nuttiness as well as enhances their sweetness.

After the chunks of roasted squash and chunks of the pears are added to the sautéed onions, four and half cups of low-sodium chicken broth and a teaspoon of kosher salt are added to the pan. Bring the mixture to a quick boil over medium-high heat, then lower the heat to a simmer. Continue to cook until the pears are knife tender (approximately 10-15 minutes).

I used a large food processor rather than an immersion blender to puree the soup mixture. Why? Because I don't have an immersion blender. After processing the soup mixture in batches, the pureed soup was returned to the pan. You want to process the soup to the creamiest texture possible. To slightly thin out the thick, rich soup, I added the grated nutmeg, black pepper, and another 3/4 cup of the low-sodium chicken broth and reheated the soup to serving temperature. Depending on how thick or thin you like your soup, you might add less or slightly more broth. Note: Add more kosher salt to taste.

The drizzle of heavy cream on top of the soup is the only dairy in this Roasted Butternut Squash and Pear Soup. Sage leaves cooked briefly in butter until lightly crisp were this soup's optional finishing touch. 

So was this Roasted Butternut Squash and Pear Soup better than first bowl of (non-roasted) Butternut Squash and Pear Soup? It is almost impossible to compare the first bowl of made with love soup with my slightly changed version. 

This is the one of the creamiest, most velvety, deeply flavored Roasted Butternut Squash and Pear Soups you will ever have. It's the most decadent of comfort foods without being made with heavy cream (the drizzle on top doesn't count!). If it was possible to fall madly in love with a soup, this would be the one.

As hard as it may be to believe but the flavor of this soup was even better the second day! (Maybe that explains why Sheila's bowl of soup made me swoon!). With the weather turning colder soon (fingers-crossed), soup season arrives too! But I wouldn't wait until the temperatures drop to make this Roasted Butternut Squash and Pear Soup. If I were you, I would get to the store as soon as possible. 

Recipe
Roasted Butternut Squash and Pear Soup (slight adaptation to a recipe Sheila Brady shared with me)
Serves 6-8 as a main course, serves 8 as a first course
Updated January 2022

Ingredients
4 Tablespoons unsalted butter
2 small or 1 medium-large yellow onion (approximately 3/4 to 1 pound), diced
2 medium-sized or 1 large butternut squash (approximately 2 3/4 to 3 pounds), peeled, seeded and cut into 1" chunks (weigh after cutting into cubes)

2 Tablespoons olive oil
4 Bosc pears (approximately 1 3/4 to 2 pounds), peeled, seeded and cut into 1" chunks
4 1/2 cups plus up to 2+ additional cups low-sodium chicken broth
Generous pinch of freshly grated nutmeg (or nutmeg spice)
1 1/2 teaspoons Kosher salt, plus more for seasoning to taste
3/4 teaspoon white or black pepper

1/2 to 3/4 cup whipping cream
Optional: Sautéed fresh sage leaves

Directions
1. Preheat oven to 425 degrees (F). 
2. Place the cut butternut squash on a large baking sheet. Drizzle and toss with 2 Tablespoons of olive oil. Lightly season with kosher salt.
3. Roast butternut squash for 40-45 minutes, turning at least twice during the baking process.
4. In a large dutch oven or deep saucepan, melt 4 Tablespoons of butter. Add in diced onions. Sauté until softened, lightly golden, and semi-translucent. 
5. Add roasted butternut squash and cubed pears into the pan. Pour in 4 1/2 cups of the chicken broth. Bring to a quick boil over medium-high heat, then simmer for 10-15 minutes or until the pears are knife tender.
6. Season with 1 1/2 teaspoons kosher salt, 3/4 teaspoon black pepper, and generous pinch of freshly grated nutmeg. Stir until blended.
7. Working in batches, process the soup mixture in a large food processor until smooth. Return pureed mixture back it the pan. Add in the whipping cream and add up to 2+ cups of additional chicken broth. Add the broth in half cup increments until the soup reaches your desired consistency. Note: The soup will thicken as it cools or if it's refrigerated. To get back to your preferred consistency, add more chicken broth.
8. Reheat soup over low heat. Season to taste, if more is necessary.
9. Ladle soup into soup bowls. Drizzle with heavy cream and/or garnish with sautéed fresh sage leaves.
10. Store any leftover soup in the refrigerator. Will keep for up to 3-4 days. It's even better the second day.

Notes: (1) I used Bosc pears to make this soup. (2) To sauté the sage leaves, melt 2 Tablespoons of butter until foamy. Add in sage leaves, stirring for approximately 15-20 seconds. Using a slotted spoon transfer sage leaves to a paper towel until ready to use. (3) Instead of using a food processor, could use an immersion blender. (4) The only difference between the original recipe and this version was in the roasting of the butternut squash. If you go the route of the non-roasted version, you will simmer the chunks of squash and chunks of pears with the sautéed onions and chicken broth for 15-18 minutes (or until knife tender). All other ingredients remain and assembly directions remain the same.

Pears growing in the apple orchard in Little Compton, RI (September 2018)

Crispy Chicken Tenders with Honey Mustard Sauce

Being at the ocean as well as near the mountains are equally and simultaneously the most energizing and calming places for me. They are what I affectionately call my happy places. Having recently returned home from spending time at one of my most happiest places, I am still feeling its' unexplainable effects. As one of my friends said 'why don't you move there?' Who knows, I said, maybe someday I will. After spending some time near the ocean, I now feel the mountains calling. Seems my soul is drawn to both compelling landscapes and it would be almost impossible to choose between the two.

With my camera in tow, I went back to some of my favorite familiar places as well as took drives on unfamiliar roads while on this 'happy birthday to me' trip. Although I had been wishing for perfect cloud filled, blue sky days to serve as the backdrop for my photos, the mists and gray skies proved to capture images even more beautiful than I could have ever imagined. From the wine vineyard, to the apple orchard, to the farms, to the harbor, to the flowers clinging to stone walls and iron fences, to the dahlia garden of ninety something year old woman, my eyes were mesmerized by and heart was racing from being able to take in all of the extraordinary ordinary beauty before me.

In addition to the time spent wandering around taking photos, I was able to spend some quality time with some of the people I love in the place that I love. One of the best, unexpected surprises of this trip was having a glass of wine with fellow 'food photographer and recipe sharer' in a charming unbeknownst to me local tavern. Prior to my trip out east I reached out to her on Instagram and asked if she would like to meet to talk about food and photography (I have been awestruck by her posted photos). Not only did she introduce me to one of the local establishments, she unselfishly shared some of her photography techniques and tools. If only I had a cellar where diffuse light came in through the window! While our life paths were completely different, we had many similar interests. Which ended up making it feel as if I had met an 'old' new friend. If I hadn't already had dinner plans with another friend, I think we could have talked for hours more. Have you ever experienced an immediate connection with someone you meet for the first time?

Speaking of first times, I can't believe it has taken me this long to make these Crispy Chicken Tenders with Honey Mustard Sauce. As someone who has eaten more than their fair share of chicken fingers (albeit the fast food version), I should have started making them years ago. Maybe it was because I was under the (wrong) impression that the best chicken tenders were deep fried. But like most deep fried foods, there can be an equally, maybe even better, baked version. And these chicken tenders go into the better version category. With the weather starting to turn cooler and the fall entertaining season beginning, there couldn't be a better time of the year to begin making them. Trust me, you will still want to turn on the oven when the warmer temperatures return.

Who knew making Crispy Chicken Tenders with Honey Mustard Sauce could be so easy? Apparently many people as there are a significant number of baked chicken tender recipes out there. Some use panko crumbs and some use crushed corn flakes. I went with corn flake route. Most of the recipes begin with marinating skinless strips of chicken breasts in a buttermilk mixture for varying lengths of time. Smoked paprika and hot sauce are blended in with the buttermilk and marinating time ranges from four (4) hours to overnight (longer is sometimes better). 

The first time I made them I placed the cornflake coated chicken tenders directly on a parchment paper lined baking sheet. The second time, I put them on top of a wire rack sitting in a baking sheet. They were crispier the second time around as the air in the oven circulated around the 'elevated' chicken tenders. In spite of turning the placed directly on the parchment paper lined baking sheet chicken tenders after 12-14 minutes of baking, they didn't crisp up as much due to being affected by steam.

When I served these sinfully delicious Crispy Chicken Tenders I served them with a honey mustard sauce and a BBQ sauce. The three ingredient honey mustard sauce disappeared. 

Whether served as a hearty appetizer or main course, these Crispy Chicken Tenders with Honey Mustard Sauce are certain to be a huge hit with both kids and adults! After you taste these, I am willing to bet you won't ever make those 'store-bought, frozen' chicken tenders again. 

These flavorful moist on the inside, crispy on the outside chicken tenders should make an appearance on everyone's table at least once in the weeks ahead. But who knows, they might begin making regular appearances on weekly game days or weeknight dinners!

Recipe
Crispy Chicken Tenders with Honey Mustard Sauce (inspired by multiple sources)

Ingredients
Chicken Tenders
1 1/2 cups buttermilk
3 large skinless, boneless chicken breasts (approximately 2 pounds), cut into strips 1 inch strips about 1/2 inch thick
2 teaspoons hot sauce
1 1/2 teaspoons smoked paprika, divided
4 cups (4 1/2 ounces) corn flakes, crushed 
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/2 teaspoon black pepper
Optional: Freshly chopped parsley and Flaky Sea Salt

Honey Mustard Sauce
3 tablespoons dijon mustard (recommend Maille)
1/4 cup honey
1/4 cup mayonnaise

Directions
Chicken Tenders
1. In small bowl, combine the buttermilk, hot sauce, and 1/2 teaspoon of the smoked paprika. Set aside.
2. Place chicken strips in a large ziplock bag. Pour in the buttermilk mixture. Refrigerate for 4 hours or overnight.
3. Crush the corn flakes into panko-like sized crumbs using either a food processor or putting in a ziplock bag and crushing with a rolling pin. Pour into a medium sized bowl.
4. Mix in the remaining 1 teaspoon of smoked paprika, onion powder, garlic powder, salt, and pepper to the crushed cornflakes.
5. Line a baking sheet with aluminum foil and place a cooling rack on top. Set aside. 
6. Preheat oven to 400 degrees (F).
7. Remove chicken strips one at a time and press into the cornflake mixture until well coated. Place each chicken strip on top of the cooling rack.
8. Bake chicken strips for 12-14 minutes. Then flip over each chicken strip and continue baking for another 12-14 minutes. Allow to rest several minutes.
9. Transfer to a large platter. Sprinkle with chopped parsley and sea salt. Serve with the honey mustard sauce.

Honey Mustard Sauce
1. Combine all ingredients in a small bowl. Whisk together and well blended. Serve.

Notes: (1) In addition or in lieu of serving with the Honey Mustard Sauce, could also serve with Ranch Dressing or BBQ sauce. (2) Recommend doubling the Honey Mustard Sauce recipe! (3) I marinated the chicken tenders overnight, but let them marinated for at least 4 hours before baking them.

Along a country road in Westport, Massachusetts (September 2018)