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Pretty Pear Fall Recipe Card

A pretty, fall recipe card – golden pears & red lettering
Fall Recipe Card
Pear Fall Recipe CardDownload

This pretty, pear, fall recipe card is the perfect way to gift and save your favorite recipes

Even though basically every recipe is online these days and can be saved in a matter of seconds for later use, I still love a good old fashioned paper recipe card.

I like that this recipe card is classic, simple, and light enough to write on and easily read.

Recipe cards are perfect to gift someone, all filled out with your favorite recipe and the ingredients to make it. Of course, you can also gift the blank cards tied up in pretty string, or use it for yourself to save your favorite recipes.

Pears are a staple when you’re going for classic and pretty. They are one of my favorites, along with citrus fruits, for decorating and styling in the kitchen. I love that they have a fall/holiday vibe too and then can be incorporated into seasonal decor so easily as well.

I hope you enjoy this printable and that this will help you get some of your recipes onto pretty paper. Happy Fall!

Resources

This recipe card was created with Canva. I love the Canva app for creating graphics, adding text to photos, creating pins for Pinterest, and a ton of other uses. They have quite a few pretty, free fonts. There are also a ton of gorgeous fonts that you can purchase. This is not sponsored in any way, but I simply wanted to share this resource if you’re looking for something like this. You can check out Canva here. As I mentioned, I use the app on my phone for a lot of things I create.

Browned Butter Garlic Mashed Potatoes

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Mashed potatoes are just one of the comfiest comfort foods that ever comforted. Am I right? I have loved buttery, creamy mashed potatoes ever since I can remember. In fact I’m pretty sure they have always been one of my favorite foods. And I’m not even a potato fan.. I’d much rather eat rice.

But on to the potatoes..

There are a couple of things that are important when you’re making mashed potatoes:

  1. Don’t undercook your potatoes.

2. Don’t OVERCOOK your potatoes.

We all know that undercooked potatoes result in lumpy mashed potatoes that have those hard little bits in them. We’ve probably all done it and it’s heartbreaking.

But of equal importance, overcooking your potatoes causes them to absorb way too much water and results in a kind of mealy, watery, substance. It will be smooth, but it definitely won’t be creamy. Not sufficiently draining all the water out of your potatoes can also produce this same effect, so make sure those babies are well drained. I’m struggling with how to really describe this texture, but you probably can picture what I’m trying to describe and I’m sure we’ll agree that it’s not great.

So, how do you get it just right? Well, practice certainly helps, but anyone can get the hang of it. My rule is, if a fork goes into the piece of potato really, really easily, then it’s done. It should feel very soft. But, if you prick it and the potato begins to literally fall apart in the water, then it’s gone over the edge.

Let’s talk for just a second about browning butter and then on to the recipe!

When you brown the butter, it gives it a delicious caramelized taste, completely different from plain melted butter. There’s nothing wrong with plain melted butter, I mean, I LOVE it. But, why not make it even better?

Browning butter does take some concentration and it doesn’t babysit itself, so don’t plan to turn the heat on, walk away and fold a load of laundry, and come back to magically browned butter.

You’ll want to watch it and stir it pretty constantly so that it browns evenly.

You’ll notice little brown flecks forming at the bottom, and this is good! This means your butter is starting to brown. You can brown your butter as little or as much (darker) as you want, and it all depends on what you prefer.

If you leave it over the heat too long, those lovely little brown flecks will start to turn black and burn, so just be aware of that, and don’t let this happen to your precious butter.

The rest of this recipe is pretty self-explanatory and fairly simple. The garlic adds a nice element of flavor that says “I’m kind of a big deal”. I hope you have fun making these (licking the beaters is recommended), and an even better time eating them up.

Happy potato whipping and butter browning!

Print

Browned Butter Garlic Mashed Potatoes

Course Side Dish
Cuisine American
Keyword Browned Butter, Garlic, Potatoes, Side
Servings 4 people
Author Katie

Ingredients

  • 4 potatoes medium, russet
  • 1 cup whole milk
  • 4 tbsp. butter
  • 1 clove minced garlic (1 tsp.)
  • 2 tsp. salt

Instructions

  • Peel potatoes, rinse well and cut into about 1 1/2 inch cubes. Place in a large pot and cover with cold water. (I use about 8 cups of water)
    Add 1 tsp. of salt to the water, cover and bring to a rumbling boil. When potatoes start to boil, remove the lid and turn heat down to medium. Let the potatoes cook till they are fork tender.
    While they are cooking, melt the butter in a skillet on medium-low heat. When the butter has melted and is bubbly, add the minced garlic. Using a whisk, stir continuously until the butter starts to turn a medium golden color. Turn to low heat and keep whisking until it just starts to turn brown. It can go very quickly from golden to very dark brown to burnt, so be careful not to let it over brown. As soon as it has reached a medium brown color, remove it from the heat. 
    Heat the milk either on the stovetop or in the microwave until hot. I usually microwave mine for about a minute and a half. 
    When the potatoes are easily pierced with a fork, drain all the water out of your pot. Make sure to drain ALL of the liquid out. At this point, you can either dump the potatoes into a stand mixer or leave them in the pot and use a hand mixer. 
    Add the milk and 1 tsp. salt to the potatoes in your pot or your stand mixer and beat until smooth. Add the browned butter and garlic and continue beating until incorporated and very smooth. 
    Dish up and enjoy the creamiest, most comforting browned butter potatoes!

Slow Cooker Black Bean Soup

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Slow Cooker Black Bean Soup

A hearty, flavorful black bean soup
Course Soup
Keyword Bean, Slow Cooker, Soup
Servings 4
Author Katie

Ingredients

  • 2 stalks celery, chopped
  • 1/2 cup onion, diced
  • 3 small tomatoes, chopped
  • 3 15.5 oz. cans black beans, drained and rinsed
  • 3 Tbsp. butter
  • 1 1.75 oz. packet black bean soup mix
  • 1 Tbsp. chili powder
  • 2 tsp. cumin
  • 1/2 tsp. black pepper
  • 4 cups chicken broth
  • 1 cup frozen corn

Instructions

  • Combine all ingredients in a crockpot and turn to high. Cook for 4 hours. 
    Using a slotted spoon, remove 1 cup of the beans and vegetables, and place in a blender. Add 1/2 cup of liquid from the soup and blend till smooth. Add this back into the crockpot and stir to mix in. 
    Serve with sour cream and avocado. 

Notes

Blending the beans and adding them back into the soup helps to thicken it. If you prefer it thicker, just scoop out more of the beans and vegetables and blend before adding back to the soup.