Chef Kim's Kitchen

10/13/2026

10/09/2026

Super cute and super easy craft for the kiddos

Draw jack-o-lantern faces on the cheese dipper package and glue on a bow!

10/07/2026

Do you have a favorite?

09/30/2026

Check out these amazing Halloween themed charcuterie boards!

09/30/2026

Pumpkin Season is Here!

Snickerdoodle Pumpkin Muffins

Dry Ingredients
1 3/4 cup oat flour (certified gluten-free)
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp pumpkin spice seasoning
1/2 tsp salt

Wet Ingredients
1/2 cup applesauce
1/4 cup sugar (or coconut sugar)
1 cup pumpkin puree
1/4 cup coconut oil, melted (or butter)
1/4 cup almond milk (or milk of choice)
1 tsp vanilla
2 eggs

Mix In's
3/4 cup cinnamon chips (or white chocolate chips)
Cinnamon Sugar Topping
1/4 cup sugar
2 tsp cinnamon

Instructions
Preheat your oven to 350 and spray with non-stick spray, or line, two muffin pans (this recipe makes 15 muffins).
In a mixing bowl, combine your dry ingredients and stir together.
In another mixing bowl, combine your wet ingredients (applesauce, sugar, pumpkin puree, coconut oil, milk, vanilla and eggs) and stir. To ensure that your coconut oil doesn't solidify you can microwave your milk (and applesauce) to room temperature before adding them to the bowl.
Combine your wet and dry ingredients, and stir together well. Your batter will be a little loose, and as your oats soak up the wet ingredients it will thicken.
Add your cinnamon chips and fold into your batter. Scoop into each muffin tin and fill each about 2/3 way full.
In a small bowl, create your cinnamon sugar topping, by stirring your sugar and cinnamon together. Sprinkle the desired amount on top of each of your muffins (you can easily half your cinnamon sugar topping if you would like to use less sugar).
Bake in the oven for about 20-25 minutes, or till the muffins are set on top and a toothpick inserted comes out clean.

Recipe Notes
I recommend storing these muffins in the fridge, due to the high amount of applesauce and pumpkin puree. They will last longer stored this way. I like to take mine out of the fridge and slightly microwave them for that "just baked" feel! These muffins should last about a week in the fridge. You can also freeze them!

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09/28/2026

A quick and delicious stir fry featuring ground beef and broccoli, perfect for a weeknight dinner.

INGREDIENTS

1 lb ground beef
4 cups broccoli florets
1 tbsp olive oil
4 cloves garlic, minced
1 small onion, sliced
1/4 cup soy sauce
2 tbsp brown sugar
1 tbsp sesame oil
1 tbsp oyster sauce
1 tsp grated fresh ginger
1/2 tsp black pepper
1/4 cup water
1 tsp cornstarch
2 tbsp water, for the cornstarch slurry
2 green onions, sliced

Sesame seeds, for garnish

INSTRUCTIONS

Make the sauce: In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, oyster sauce, ginger, black pepper, and 1/4 cup water.

Cook the beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart as it cooks. Drain excess grease if needed.

Add aromatics: Stir in the onion and garlic. Cook for 2 minutes until fragrant.

Add broccoli: Add the broccoli florets and stir-fry for 3–4 minutes. Add a splash of water and cover for 1–2 minutes to help the broccoli become tender-crisp.

Add sauce: Pour the prepared sauce over the beef and broccoli. Stir well and simmer for 2–3 minutes.

Thicken: Mix the cornstarch with 2 tbsp water. Pour into the skillet while stirring. Cook for 1–2 minutes until the sauce thickens and coats the beef and broccoli.

Finish: Sprinkle with sliced green onions and sesame seeds.
Serve: Enjoy hot over steamed white rice or noodles.

09/27/2026

You may want to read this!
Lab grown meat in the not so distant future 😳

Lab-grown meat just cleared another hurdle. Cultivated salmon, chicken, and pork fat have now cleared FDA and USDA review, and they are already showing up on menus and in products around the country. Here is what concerns me. Most of what gets marketed as “cultivated meat” is not a whole cut of ...

09/26/2026

https://www.facebook.com/share/1B8Ws4nbbQ/?mibextid=wwXIfr

Forget the ordinary cheese board this witch just flew straight into snack hour! 🧙‍♀️🧀
Almost too cute to eat… almost.
This Halloween Witch Charcuterie Board turns everyday charcuterie ingredients into an edible party centerpiece.
Her cheese face, cracker hat, string-cheese hair and ruffled salami dress are surrounded by grapes, olives, crackers, nuts, berries and cheese cubes.
And don't miss the little cheese ghosts, pumpkin bites and pretzel broom hiding around the board!

Ingredients
- 1 round herb cheese or cheese spread
- 8 oz sliced salami
- 4 oz prosciutto
- String cheese or mozzarella strands
- Cheddar cheese
- Herb cheese or pepper jack cubes
- Dark seeded crackers
- Round assorted crackers
- Green and red grapes
- Green olives
- Blackberries
- Mixed walnuts and pecans
- Fig jam or pepper jelly
- 1 cucumber
- 1 pretzel rod
- Fresh rosemary
- Small cheese slices for ghosts
- Black peppercorns or tiny olive pieces
Assembly Instructions
1. Create the Witch Face
- Place the round herb cheese near the center of the board.
- Use sliced green olives for the eyes.
- Cut a small cucumber triangle for the nose.
- Add a tiny strip of red pepper or salami for the smiling mouth.
- Add small herb or cucumber pieces above the eyes for playful eyebrows.
2. Make the Witch Hat
- Arrange dark crackers above the cheese face in a tall pointed triangle.
- Add a long dark cracker across the bottom to form the brim.
- Place a strip of cheddar across the hat as a bright orange band.
- Finish with a small cheddar buckle and dark olive center.
3. Add Hair & Salami Dress
- Pull string cheese into thin strands and arrange around the witch's face as long hair.
- Fold salami slices into loose ruffles beneath the face.
- Layer additional slices downward to create a full witch dress.
- Add a small cheddar buckle at the waist for extra detail.
4. Make the Broom & Ghosts
- Bundle thin cheese strips around the bottom of a pretzel rod and secure with a narrow cucumber strip to make the broom.
- Cut pale cheese slices into simple ghost shapes.
- Add tiny olive or peppercorn eyes and mouths.
- Position the ghosts beside the witch.
5. Fill the Charcuterie Board
- Arrange prosciutto, crackers, cheddar cubes, grapes, olives, nuts and blackberries around the witch.
- Add small bowls of nuts and fig jam or pepper jelly.
- Cut cheddar into miniature pumpkin shapes for a festive accent.
- Tuck fresh rosemary into open spaces for color and texture.
- Keep chilled until shortly before serving.

It's a fun no-cook appetizer for Halloween parties, spooky movie nights and fall gatherings.
Save this idea for October and send it to the friend who always makes the charcuterie board!