Skylar Sokolowski(@sokos.kitchen) 인스타그램 상세 프로필 분석: 팔로워 644,556, 참여율 2.96%

SOURDOUGH CHOCOLATE CHIP PUMPKIN PANCAKES 🥞🎃🧈 the fluffiest, most festive stack you’ll ever have!! Recipe (makes 8-10 pancakes) 1 cup buttermilk (or 1 cup of whole milk & 1 tbsp distilled vinegar mixed together) 3/4 cup pumpkin puree 1/2 cup active sourdough starter 1 egg 2 tbsp melted butter or oil 1 tsp vanilla 2 tbsp maple syrup 1 & 1/4 cup flour 1 tsp baking powder 1/4 tsp baking soda 1 tsp pumpkin pie spice 1/4 tsp salt In a large mixing bowl, whisk together the buttermilk, pumpkin puree, sourdough starter, egg, melted butter or oil, vanilla, and maple syrup until smooth. Mix in the flour, baking powder, baking soda, pumpkin pie spice, and salt until a batter forms. Heat a skillet or pan over medium heat. Add a generous pat of butter (you know the pan is hot enough if the butter immediately starts sizzling) Coat the pan in the butter and pour in the batter 1/3 cup at a time. This is a thicker, stickier batter because of the sourdough starter, so you might need to use the bottom of the measuring cup to spread out the batter. Sprinkle dark chocolate chips on top (measure with your heart). Cook until the batter starts to bubble (about 2-3 minutes), and then flip to cook an additional 2-3 minutes. Serve the pancakes warm topped with butter, maple syrup, and sprinkle of cinnamon!

HARVEST BOWL (sweetgreen copycat recipe🍎) This is the time of the year I start to crave the sweetgreen harvest bowl—it’s SO good & has all of the best fall flavors in a bowl :) Last year I created this dupe recipe to stop myself from spending money at sweetgreen every other day & it worked because this is PRETTTY spot on. Let me know if you try!! Recipe
- First, roast the chicken—place 3 chicken breasts on a parchment paper lined baking sheet. Coat in olive oil and a sprinkle of salt. Bake on 425F for 30 mins, or until fully cooked. - Then, dice up a large sweet potato. Transfer to a parchment lined baking sheet and toss in olive oil and a sprinkle of salt. Bake on 425F for 25–30 mins, or until golden.
- Next, add 1 cup of wild rice, and 2 cups of water to a saucepan. Bring to a simmer on high heat. Once simmering, turn to low and cover until water is completely gone and rice is cooked (about 8-10 mins)
- Dice up a large apple, 1/4 cup of almonds, and about 3 cups of kale. Massage the kale in 1 tbsp of olive oil. Set aside. - Whisk together the dressing—3 tbsp olive oil, 1 tbsp of balsamic vinegar, 1/4 tsp Dijon mustard, 1 tbsp maple syrup, and 1/4 tsp salt. 
- Once everything is ready, assemble your bowl! Start with a base of kale and layer everything on top with 1-2 tbsp crumbled goat cheese.

PUMPKIN COFFEE CAKE—my tried and true FAVORITE coffee cake recipe 🎃🤎 Welcome back to my Fall in Love with Your Kitchen series! This series was soooo well loved last year that it has been officially renewed for a season 2 🫡 I have SO much planned that I can’t wait to share all fall long—but I figured we’d kick off this season with a fav from last year (and one of my fav recipes ever!) I know you’re going to love this—it’s moist, flavorful, and will make your kitchen smell heavenly 🧈 
COMMENT “RECIPE” & I’ll send it to you!! 🔗✨ Pumpkin Coffee Cake Cake 3/4 cup cane sugar 1/2 cup unsalted butter, browned 2 eggs
2 tbsp maple syrup 1 cup canned pumpkin 1 tsp vanilla extract 
2 cups all-purpose flour
2 tsp baking powder
2 tsp pumpkin spice
1/4 tsp salt Crumble Topping 1 cup flour
1 cup brown sugar
1 tsp cinnamon 1/2 cup unsalted butter, softened Vanilla Cream Cheese Glaze 1/2 cup powdered sugar 1/2 tsp vanilla 2 tbsp cream cheese, softened at room temperature 2 tbsp heavy cream Pinch of salt 
 Preheat oven to 350F. In a small mixing bowl, combine the crumb topping ingredients until you have a crumbly mixture. Set aside. 
 In a large mixing bowl, cream together the cane sugar, butter, eggs, maple syrup, vanilla, and pumpkin until smooth. Mix in the flour, baking powder, pumpkin spice, and salt. The batter will be thick. Transfer the batter to a lined & greased 9 x 9 baking dish. Sprinkle the crumb topping evenly on top. Transfer to the oven and bake for 45-50 mins, or until it passes the toothpick test. Let this cool on a wire rack for 20 minutes. In the meantime, whisk together the vanilla cream cheese icing. Once the coffee cake has cooled, drizzle it with the icing, slice, and enjoy!

Make lasagna from scratch with me 😌🍅🍝🧀 !!! For the homemade pasta, I used @loveandlemons recipe! And for the homemade mozz, comment “RECIPE” and I’ll send you my how to video🤝 https://www.instagram.com/reel/DEWB95AvqId/?igsh=MXA4b2Y3bTdweXZmMw==

I’m so glad I documented this because now I can always watch & relive one of the best days of my life!! 🇯🇵✨🍵🍓🥢 #apothékarypartner #apothékaryinjapan Thank you again @apothekary for the most magical experience & don’t forget to use code “SKYLAR15” for 15% off your purchase 💘

SPICY PUMPKIN PENNE ALLA VODKA—a classic pasta dish we all love, with a seasonal twist 🙂‍↕️🍝 Happy Thanksgiving everyone🥰 I’m feeling so full of gratitude today & want to thank each and every one of you for following along and supporting me 🥹🤟 I hope you all had a beautiful day with lots of yummy food (hopefully including some fresh fluffy dinner rolls 😌) Spicy Pumpkin Penne Alla Vodka Ingredients For the pasta… 12 oz penne pasta Salt, for boiling Pumpkin Sauce 2 tbsp butter 1 tbsp olive oil 3 garlic cloves, minced 1 small shallot, minced 1/2 cup pumpkin puree 1/4 cup tomato paste 1/2 tsp red pepper flakes (adjust based on desired heat) 3/4 cup heavy cream 1/4 cup vodka 1 cup reserved pasta water 1/2 tsp salt Black pepper, to taste 1/2 cup grated parmesan (plus more for serving) Instructions Bring a large pot of salted water to a boil. Cook the penne until al dente. Reserve 1 cup pasta water, then drain. In a large skillet or pot, heat the butter and olive oil over medium heat. Add garlic and shallot. Sauté 2-3 minutes until soft and fragrant. Pour in the vodka and let this cook down to 2-3 minutes. Stir in the pumpkin puree, tomato paste, red pepper flakes, and salt. Cook for 3-4 minutes. Pour in the heavy cream, stirring until smooth. Add 1/2 cup of the pasta water and let simmer 3-5 minutes, until thickened and glossy. Stir in parmesan until melted. Add the cooked penne into the sauce and toss until fully coated. If the sauce is too thick, add more pasta water until silky. Serve topped with more parm! Enjoy!

#OOrganicsPartner Host a Home For the Holidays at home cafe with me using my favorite certified organic @oorganics ingredients 😌✨🍪☕ And good news, @oorganics is spreading holiday cheer too! They’re giving away a Cuisinart Air Fryer (as seen at my Home for the Holidays Cafe) & a 1-year subscription to a meditation app—here’s how to enter... - Follow @oorganics on Instagram - Bonus Entry: Tag a friend in the comments of the pinned giveaway post who you’d invite to your own at home cafe! #GlowWithOOrganics #Ad

BUTTER OF THE WEEK EP. 5: STUFFING BUTTER 🧈🦃 All of the delicious savory flavor & herbs you love about stuffing, but in butter form 🙂‍↕️ It’s incredible!! This was delicious with fresh bread, but would be great for cooking veggies too. Recipe is below & let me know if you try!! Stuffing Inspired Butter 1 cup unsalted butter, softened 1 clove garlic, grated 1/4 tsp onion powder 1/4 tsp celery seed 1 tbsp fresh sage 1 tbsp fresh thyme 1 tbsp fresh rosemary 2 tbsp fresh parsley 1/2 tsp chicken bouillon paste 1/2 tsp salt Add the sage, thyme, rosemary, and parsley to a food processor. Pulse until the herbs are finely chopped. Add in the rest of the ingredients and blend until smooth. Serve & enjoy!

APPLE CIDER ROAST 🍎 Don’t judge me, but if I was hosting Thanksgiving, this would be the main 🙂‍↔️🦃 I’ve never cooked a turkey before, but if I WERE to ever try, drop your tips in the comments below 🤝 & try this Apple Cider Roast in the meantime!! Recipe is below & on my blog—link is in my bio 🍎 Apple Cider Roast Ingredients 3–4 lb beef chuck roast 2 tsp salt 1 tsp black pepper 1 tsp paprika 1 tsp garlic powder 1 tsp onion powder 2 tbsp olive oil or avocado oil 1 large onion, quartered 3 garlic cloves, smashed 1 small butternut squash, cubed 2 cups apple cider 1 cup beef broth 2 tbsp tomato paste 2 tbsp soy sauce (adds umami + depth) 2 bay leaves 3 sprigs fresh thyme 1 cinnamon stick 1 large apple, sliced 1–2 tbsp cold butter Fresh herbs for serving (parsley, thyme) Directions Preheat your oven to 300F. Pat the roast dry. Mix the salt, pepper, smoked paprika, garlic powder, and onion powder. Rub all over the roast. Heat the oil in a large dutch oven over medium-high heat. Sear the beef on all sides until deep golden brown (about 4–5 minutes per side). Remove and set aside. In the same pot, add the onions, garlic, and butternut squash. Sauté 4-5  minutes until softened. Stir in tomato paste and cook 2 minutes to caramelize. Pour in 1 cup of the apple cider to deglaze the pan. Add the remaining cider, beef broth, and soy sauce. Nestle in thyme, bay leaves, cinnamon stick, sliced apple, and roast. Cover the pot and place in your preheated oven to slow cook for 5-6 hours. It’s done when it’s fall-apart tender. Remove the roast and strain out the solids. Simmer the braising liquid for 5–10 minutes to thicken slightly. Whisk in 1–2 tbsp cold butter to make it shiny and rich. Slice or shred the roast. Spoon the apple cider gravy over top. Garnish with fresh thyme or parsley.

BROWN BUTTER S’MORES PUMPKIN PIE—graham cracker crust, chocolate ganache layer, brown butter pumpkin filling, and a marshmallow fluff topping🙂‍↕️🧈🥧🍫 I don’t LOVE pumpkin pie, so I gave it a makeover & turned it into a pie that would make me go back for seconds 🤌 I have the recipe below & on my blog—link is in my bio! Brown Butter S’mores Pumpkin Pie INGREDIENTS For the graham cracker crust… 1 ½ cups graham cracker crumbs ¼ cup cane sugar 6 tablespoons unsalted butter, melted 1/4 tsp salt For the chocolate ganache layer… ¾ cup semi-sweet or milk chocolate chips ¼ cup heavy cream For the brown butter pumpkin filling… 6 tablespoons unsalted butter 1 (15 oz) can pumpkin purée ¾ cup brown sugar 2 eggs 1/2 cup heavy cream 1 tsp vanilla extract 1 tsp ground cinnamon ½ tsp ground ginger ¼ tsp nutmeg ¼ tsp cloves ¼ tsp salt For the marshmallow topping… ~2 cups marshmallow fluff chocolate shavings INSTRUCTIONS Preheat oven to 350°F. Mix the graham cracker crumbs, sugar, melted butter, and salt. Press firmly into a 9-inch pie dish. Bake 8 minutes, then cool slightly. Add the chocolate chips and heavy cream to a saucepan over low heat. Continuously whisk until melted and smooth. Pour the warm ganache into the bottom of the baked crust and spread evenly. Pop the crust in the freezer for 10 minutes to firm the chocolate while preparing the pumpkin layer. Melt the unsalted butter in a saucepan over medium heat. Cook until golden, fragrant, and nutty. Set aside. Whisk the pumpkin purée, brown sugar, eggs, cream, vanilla, spices, and salt. Slowly whisk in the brown butter. Carefully pour the filling over the chilled chocolate layer. Bake at 350°F for 45–55 minutes, until the edges are set and the center jiggles slightly. Cool completely. Then, using a piping bag, pipe the marshmallow fluff on top. Using a culinary torch, torch until golden and toasty. Alternatively, you can broil in the oven until golden. Sprinkle with chocolate shavings, serve, and enjoy!

CRANBERRY GINGER ALE FROM SCRATCH 🫚🥤🙂‍↕️ made from simple ingredients—a homemade cranberry ginger syrup, soda water, & a squeeze of lemon!! Shout out to Poppy—especially because I know he watches all of my videos (I see him liking them, which is because last time I saw him I taught him how to “double tap” my video whenever he sees it 🤪😂) Thank for you for being my health & wellness inspo <3 COMMENT “RECIPE” and I’ll send you the link 🔗✨ Homemade Cranberry Ginger Ale INGREDIENTS For the cranberry ginger syrup… 2 cups frozen cranberries 1 1/2 cups filtered water 1 cup cane sugar 3 inches fresh ginger, sliced 1 tsp vanilla extract For serving… Plain sparkling water ice a squeeze of fresh lemon juice INSTRUCTIONS In a small saucepan, combine the cranberries, water, cane sugar, and ginger slices. Bring to a simmer over medium heat. Cook for 10 minutes, until the cranberries burst and the syrup turns deep red. Remove from heat and stir in vanilla. Let cool for 10 minutes. Stain the mixture through a fine mesh sieve, pressing the berries gently to extract all that flavor. Chill the syrup completely (at least 30 minutes) - it will thicken as it cools. Fill a glass with ice. Add 2-4 tablespoons of cranberry ginger syrup (to taste). Top with sparkling water. Give a gentle stir. Taste and adjust (more syrup = sweeter + deeper flavor). Add a squeeze of fresh lemon juice to the glass. Garnish with fresh cranberries, an orange slice, a sprig of rosemary, or a piece of candied ginger for a festive finish.

CRANBERRY ORANGE PANCAKES 🍊🥞 my new favorite seasonal stack using @bobsredmill ‘s new High Fiber Flour! #BobsRedMillPartner Fluffy buttermilk pancakes with orange zest and spices, topped with a cranberry vanilla infused maple syrup & vanilla bean whipped cream 🤌 Heaven!! I used @bobsredmill ‘s new High Fiber Flour which I have been LOVINGGGG. Tastes just like their all purpose, but has an extra 6 grams of fiber per serving…highly recommend! Recipe is below and on my blog–enjoy! Pancakes 1 & ½ cups buttermilk (or 1 & 1/2 cup of whole milk & 1 tbsp apple cider vinegar or lemon juice mixed together) 2 eggs 2 tbsp melted butter or oil 1 tsp vanilla bean paste 2 tbsp cane sugar 1 & 1/2 cups Bob’s Red Mill High Fiber Flour 1 tsp baking powder 1/4 tsp baking soda 1/4 tsp ginger ½ tsp nutmeg 1 tsp orange zest 1/4 tsp salt Cranberry Maple Syrup ½ cup maple syrup ½ cup frozen cranberries ½ tsp cinnamon ½ tsp vanilla extract Vanilla Bean Whipped Cream 1 cup heavy whipping cream, cold 1 tbsp cane sugar 1 tsp vanilla bean paste In a small saucepan, combine the maple syrup, cranberries, and cinnamon. Bring to a simmer over medium heat and cook for 5–7 minutes, or until the cranberries begin to burst and the syrup thickens slightly. Remove from heat and stir in the vanilla extract. Set aside to cool slightly while you make the pancakes. In a large bowl, whisk together the buttermilk, eggs, melted butter (or oil), vanilla bean paste, and cane sugar until smooth. Whisk in the flour, baking powder, baking soda, ginger, nutmeg, orange zest, and salt until just combined. Heat a buttered griddle or nonstick skillet over medium heat. Once hot, pour about ¼ cup of batter per pancake onto the pan. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes, or until golden brown and cooked through. Add the cream, sugar, and vanilla bean paste to a large mixing bowl. Whip with a hand mixer or whisk until soft peaks form–it should be fluffy but still spoonable. Serve the pancakes warm, stacked high, and drizzle generously with your homemade Cranberry Maple Syrup + a scoop of Vanilla Bean Whipped Cream.