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Home » Recipes

20 Delicious Soups

September 10, 2023 by Sky Pilgreen Leave a Comment

Nothing beats a warm bowl of soup on a chilly day. Whether you are in the mood for a classic vegetable soup or a rich and hearty bowl of Chicken and Dumplings, this post of 20 Delicious Soups has got you covered.

Soup season is fast approaching, and for some of you, it will be here a lot sooner than it will be for me here in hot East Texas. We are wrapping up, what I hope, is the last of the triple digit weather this year and moving into slightly cooler weather. I say cooler, it's still forecasted to be in the 80s. That doesn't stop me from dreaming of digging into warm, comforting bowls of soup.

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Every year, around this time I start batch making soups to keep my freezer stocked. When the cold winter days arrive, I'll have a freezer full of delicious soups ready for me to thaw and reheat. Batch making soups and freezing them is my favorite way to make freezer meals.

With help from several of my fellow bloggers, I have compiled a list of 20 fantastic soups. If you are looking for an Instant Pot soup recipe, it's here! If you want a simple stove-top recipe that you can just throw together and have ready in 30 minutes, it's here!

20 Delicious Soups

Get your soup pots ready, slip into some cozy socks, and dive into this list of delicious soups. I'm confident you'll emerge with several tasty recipes to include in your collection.

Ground Turkey Taco Soup

Ground Turkey Taco Soup
Photo Credit SimplyScratchMade.com

A quick, easy and extremely flavorful Ground Turkey Taco Soup. Made with good-for-you ingredients like ground turkey, black beans and chicken stock, this soup is definitely a winner anytime. Grab the recipe here!

Butternut Squash Soup

Photo Credit SpendWithPennies.com

Rich and creamy roasted butternut squash soup is a great way to warm up on a cold winter day! Grab the recipe here!

Lemon Chicken and Rice Soup

Photo Credit JoyousSpron.com

Chicken bone broth infused with herbs, cooked with chicken, rice, lemon juice and lots of veggies. Comfort food for the soul! Grab the recipe here!

Lasagna Soup

Photo Credit ModernHoney.com

The viral Tik Tok Lasagna Soup! A hearty beef lasagna soup with fresh ricotta cheese, mozzarella, parmesan cheese, and fresh herbs. An Italian classic made into a comforting soup! Grab the recipe here!

Italian Sausage Gnocchi Soup

Photo Credit CausalEpicure.com

This 30-minute one-pot Italian Sausage Gnocchi Soup is made from canned tomatoes, packaged gnocchi, and sausage and makes the perfect weeknight meal. Grab the recipe here!

Chicken and Dumplings

Chicken and Dumplings
Photo Credit SimplyScratchMade.com

Traditional Chicken and Dumplings are perfect for those cold days and nights.  Rich chicken broth full of tender chicken, carrots, celery and the BEST fluffy dumplings. Grab the recipe here!

Pumpkin & Sweet Potato Soup with Pancetta & Sage

Photo Credit TheSageApron.com

This soup is perfect for the Fall and Winter months! Roasted pumpkin and sweet potato are pureed smooth with a hint of aromatic baking spice. This cozy soup is topped with buttery croutons, fried sage leaves and crispy pancetta! Grab the recipe here!

Spinach Tortellini Soup

Photo Credit Whatagirleats.com

Winter Soup with fresh tortellini, spinach and pistou. Grab the recipe here!

Broccoli Soup

Broccoli Cheese Soup
Photo Credit: SimplyScratchMade.com

Warm and comforting, this broccoli soup is the perfect soup for cooler weather.  It is super easy to make and comes together in just 30 minutes! Grab the recipe here!

Slow Cooker Chicken Noodle Soup

Photo Credit Grandbaby-Cakes.com

This Slow Cooker Chicken Noodle Soup recipe is a soul warming crockpot soup filled with intense and flavorful chicken flavor, vegetables galore and tender egg noodles. Grab the recipe here!

Rainbow Soup

Photo Credit DashofJazz.com

Nourishing soup brimming with the colors and flavors of fall produce. Grab the recipe here!

Hearty Beef and Gnocchi Soup

Photo Credit Savingdessert.com

A warming and delicious chunky soup worthy of an entire meal. Serve with crusty bread to sop up all the delicious broth. Grab the recipe here!

Coconut Curry Sweet Potato Soup

Coconut Curry
Photo Credit SimplyScratchMade.com

Sweet potatoes, chicken and chickpeas in a rich and flavorful coconut curry broth.  This Coconut Curry Sweet Potato Soup may become your new favorite soup.  Garnish with cilantro for added flavor. Grab the recipe here!

Homemade Vegetable Soup

Photo Credit MyChefsApron.com

An easy homemade chunky vegetable soup recipe that's healthy, hearty, and full of Italian flavors. It is also incredibly filling, perfect for lunch or dinner paired with farmer's bread or a salad on the side. Grab the recipe here!

Creamy Southwest Chicken Soup

Photo Credit FromValeriesKitchen.com

A flavorful blend of spices adds big flavor to this Creamy Southwest Chicken Soup. Make use of pantry staples to create this easy, super satisfying meal. Grab the recipe here!

Instant Pot Potato Soup

Photo Credit ConfessionsofParenting.com

This Instant Pot Potato Soup recipe is easy and very flavorful. With very few ingredients and very little prep time, you can have this instant pot loaded potato soup on the table in under 30 minutes. Grab the recipe here!

Zuppa Toscana Soup

Zuppa Toscana Soup
Photo Credit SimplyScratchMade.com

The best one-pot soup.  Zuppa Toscana is packed full flavor from Italian sausage, bacon, kale and a rich creamy broth.  Simple and easy to make from scratch. Grab the recipe here!

Instant Pot Butternut Squash Soup

Photo Credit SavorySweetSpoon.com

Instant Pot Butternut Squash Soup is so quick and easy to make using your pressure cooker. This delicious recipe uses butternut squash, rosemary, sage, some aromatics, and heavy cream to yield a velvety and creamy soup full of Fall flavors. Grab the recipe here!

Moroccan Harira Tomato Soup with Chickpeas and Lentils

Photo Credit CinnamonSnail.com

With its velvety, aromatically spiced tomato base and hearty lentils, every spoonful is like a hug in a bowl. Grab a spoon, cozy up on the couch, and get ready to soup it up! Grab the recipe here!

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup Recipe
Photo Credit: SimplyScratchMade.com

Creamy, cozy, and loaded with tender chicken, egg noodles, veggies, and a rich homemade broth. This Creamy Chicken Noodle Soup recipe is everything you want on a chilly day. Grab the recipe here!

More Delicious Recipes

Loaded Potato Soup

Easy Taco Soup

Ham and Cheddar Potato Soup

Curry Chicken and Potato Soup

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Growing Peppers

January 21, 2023 by Sky Pilgreen Leave a Comment

From sweet peppers to hot peppers, this nutritious and versatile plant deserves a spot in in every garden. If you are new to growing peppers, this post is a great place to start. I'm excited to share with you the tips I have learned through my growing seasons on how to grow this delicious fruit.

Peppers are one of my must have plants in the garden every year. I grow several different varieties of sweet peppers and just a few spicy ones. I love the beautiful colors and different textures peppers have. We use peppers in many different recipes from candied jalapeños to sweet potato hash. I have a post on how to freeze peppers that may be helpful when you are bringing in a ton of peppers this gardening season.

There are so many peppers varieties to choose from. So many more than you are probably aware of. It is pretty easy to look at seed catalogs and want to order all of the different varieties, we've all been there, but when starting out I recommend growing varieties you are familiar with. Add in 1 or 2 new ones each year to discover what you like.

A few of my favorite varieties to grow are, Craig's Grande Jalapeño, Bull Nose Bell Peppers, Sweet Banana Peppers, Nadapenos and Ancho Grande Poblano.

Peppers thrive in warm weather. It is important to wait to plant peppers until the nighttime temperatures are consistently in the mid-60s and all chances of frost have passed. You can search your areas last expected frost date to get an idea of when to plant your peppers. I like to use The Farmer's Almanac. I also like to wait to plant my peppers 1-2 weeks after I have planted my tomato plants. They usually grow better when the soil has warmed up. In the past when I have planted my peppers at the same time as my tomatoes they have not performed as well. I imagine this is because peppers like warm soil as much as they like warm air. The ideal soil temperature for growing peppers is 60° F - 65° F.

Pepper plants that are planted too early will be stunted and not produce as much fruit as plants that are planted when the temperatures are right.

Pepper plants need to be planted in a well-draining sunny area. For the best growth and production plant your pepper plants in an area where they will receive 6-8 hours of direct sunlight.

Pepper plants need at least 12-inches all the way around each plant to thrive. Some recommend giving pepper plants more room to grow, but I find that pepper plants grow well when planted "shoulder to shoulder". 12-inches of growing space is enough room for healthy root development, plants are not competing for nutrients and allows for more space for growing other plants.

Like planting tomatoes, I like to plant my pepper plants deep. Not quite as deep as tomatoes, just a few inches deeper than the pot they are in. This helps pepper plants grow stronger and sturdier.

Pepper plants need to be staked or caged. Because their fruit becomes heavy, the branches will sag to the ground, or the entire plant may fall over. Large tomato cages are great for supporting pepper plants. Using stakes or old branches are also great for staking pepper plants.

Pinching the first blooms after planting is a great way to encourage your pepper plants to grow healthier instead of focusing on fruit production as soon as they are planted. Plants can become stressed when transplanted, pinching the first blossoms converts their energy to more growth. I like to wait to let fruit set until the plants have been in the ground, and thriving, for at least two weeks.

Water when the top 1 inch of soil is dry. Water the roots deeply to encourage root development. To check if your plant needs water simply test the soil for moisture. Feel the top 1-inch of soil, if the soil is moist don't water. If it is dry, give the plant a deep watering. Plants benefit more from deep watering than they do from shallow watering. Deep watering encourages the roots to grow down in search of nutrients instead of close to the surface.

Amending your soil with fresh compost each growing season is the best way to add nutrients to your soil. I focus a lot on soil health, which I believe really makes a bountiful garden. When it comes to using fertilizers, I like to use all natural fertilizers, typically when I plant out my transplants. I add bone meal, blood meal, eggs shells and worm castings to each hole when I transplant out my plants. Throughout the season I give my plants a little boost with a mixture of fish emulsion and water. The only other time I fertilize is when I see a plant struggling. Healthy soil is enough to grow healthy plants.

Peppers can be harvested when they are green or any color in between. It is important to note that while peppers can be eaten at any stage, the flavor changes with the stages. Sweet peppers typically ripen faster than hot peppers. When harvesting sweet peppers, I like to let them fully ripen before harvesting. Hot peppers I tend to harvest when green. When fully ripe, hot peppers are at their spiciest. You will learn when you like to harvest certain varieties the more you grow them.

I hope you found this post helpful! Happy gardening!

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Growing Tomatoes

January 16, 2023 by Sky Pilgreen 9 Comments

There is nothing quite like growing tomatoes. Whether it is from seed or from a start, growing your own tomatoes is a rewarding experience. Once you harvest and taste your first tomato, you will be hooked. At least that is how it started for me. I am willing to bet; it will happen to you too.

Tomatoes are my favorite thing to grow in the garden. That comes from my love of all things tomatoes and the sheer fascination in the many different varieties there are to grow. Did you know there are black, purple, pink and even white tomatoes? How cool is that! Those tomatoes are most likely not in your local grocery store and if they are, I am almost certain they will not taste as good as home grown.

Table of contents

  • Types of Tomato Plants
    • Indeterminate
    • Determinate
  • When To Plant Tomatoes
  • Where To Plant Tomatoes
  • How To Plant Tomatoes
  • Caring For Tomatoes
  • How to Water Tomato Plants
  • Fertilizing Tomato Plants
  • When to harvest Tomatoes
  • More Gardening

Through my years of gardening, I have learned quite a few things about growing this wonderful fruit and I am so happy to be able to share that knowledge with you. So, pull up a chair, grab a notebook and get ready to start growing tomatoes.

Types of Tomato Plants

Tomatoes come in different varieties and types like, slicers, cherry and pastes. The two main types of tomatoes are Indeterminate and Determinate. When growing tomatoes, it is important to know which type of tomatoes you want to grow and to know the types.

Indeterminate

Indeterminate type tomatoes, also known as vining tomatoes, continually grow and set fruit until they die. Which is usually from sickness or a frost. These types of tomatoes need to be supported by a trellis to grow successfully.

When left to vine across the ground they are more susceptible to disease and insect/animal damage. They can grow to 10 feet or even higher if you have a long growing season and the conditions are right. Which means a lot of fruit! I grow mostly indeterminate tomatoes in my garden.

A few of my favorite types of indeterminate tomatoes to grow are, Dr. Wyche's Yellow Tomato, Big Rainbow, True Black Brandywine and Barry's Crazy Cherry.

Determinate

Determinate type tomatoes, also known as bush tomatoes, grow to a predetermined size, and only produce a certain amount of fruit. These plants will stop fruiting after the top buds have set fruit and ripened.

While Indeterminate type tomatoes will continue to grow and set fruit, Determinate types only produce fruit in a short amount of time before they stop producing. This is usually about 1 month. This is the tomato type that you typically see tomato cages on. Trellis systems are not necessary for determinate plants, but they still need support from cages.

A few types of determinate tomatoes are, Roma, Celebrity and Better Bush.

When To Plant Tomatoes

Always wait to plant your tomato plants after your last frost. You can search your areas last expected frost date to get an idea of when to plant your tomatoes. I like to use The Farmer's Almanac. This is just an estimation based on previous years. Always track the weather and don't plant until the chance of frost has passed.

For me, I am in Zone 8b, my last expected frost date has been March 24th for several years. Most years this is true, but there have been a few years where we have had frosts into early April.

Tomatoes like warmer weather so it is best to wait until the soil temperature is at least 60° F before planting. Planting too early can stress your plants and potentially kill them.

Where To Plant Tomatoes

Tomato plants need to be planted in a well-draining sunny area. For the best growth and production plant your tomatoes in an area where they will receive 6-8 hours of direct sunlight.

How To Plant Tomatoes

Tomatoes need quite a bit of room to grow. Plants thrive when given enough room for healthy root development and airflow. When planted too close plants are more susceptible to diseases like blight. Overcrowded plants will compete for nutrients in the soil. When given enough room the roots will not need to compete for nutrients. I find that 12-18-inches all the way around each plant is perfect for my trellis/staking system.

When planting in the ground try to plant the tomato plant deep. Tomato plants will grow roots from any spot on their stem that touches the ground. When you plant them deep, they are able to set out more roots. Which makes a sturdier plant.

I like to pinch leaves off of the bottom of the plant and dig my hole deep enough to plant the plant several inches deeper than the pot it was in. Also note that is important that none of the bottom leaves are touching the soil.

Caring For Tomatoes

Tomato plants are prone to disease and need support to help them stay healthy. Two of the best things you can do for your plants are increase the airflow and get the leaves up off of the ground. Using tomato cages, stakes and trellises are all ways to support your tomato plants to get them off of the ground. This will help with airflow and keep the soil, which contains fungus, off of the plants. Healthy plants equal happy plants.

Pruning your plants also helps with airflow and is beneficial in healthy growth. By pruning the bottom branches, you are increasing airflow around your tomato plant. Remember airflow is a tomato plants friend. You want to make sure none of the leaves are touching the ground or are close enough to have splash back from water hitting the soil. It may seem wrong to cut branches off, but this is necessary in caring for your plant.

Indeterminate tomato plants require a little more pruning than determinate tomato plants. Since indeterminate plants will continuously grow and set fruit it is important to prune to a single stem. To do this you will need to prune the suckers from your plants. Too many suckers will cause your plants to take up a lot of space and reduce airflow.

A "sucker", if left on the plant, will grow, branch out and produce fruit. This takes a lot of energy from the rest of the plant. So, it is best to prune off the suckers to allow the plant to focus its energy to the fruit it is producing on the main stem.

Learning how to identify a sucker is very important. A sucker grows in between the main stem and a branch. I like to call it the "armpit". It will look like a tiny leaf growing in between the main stem and a branch.

DO NOT prune the suckers off of your determinate plants! Since they will only produce a determinate amount of fruit, pruning the suckers will decrease your yield.

How to Water Tomato Plants

Always water around the roots of your tomato plant. Avoid watering from the top and never use a sprinkler. This helps reduce the chance of disease. Drip tape, soaker hoses or watering with your watering can/water hose are the best ways to water your tomato plants.

Knowing when to water is also important. Tomato plants are grown in hot weather and require a lot of water for production. To check if your plant needs water simply test the soil for moisture. Feel the top 1-inch of soil, if the soil is moist don't water. If it is dry, give the plant a deep watering.

Plants benefit more from deep watering than they do from shallow watering. Deep watering encourages the roots to grow down in search of nutrients instead of close to the surface.

Fertilizing Tomato Plants

Tomato plants are heavy feeders and grow best in rich nutrient dense soil. Using fertilizer can help keep the plants healthy as they grow. I like to amend my soil with fresh compost every year. That is what I rely on the most for adding nutrients to my soil.

Another step I take is adding eggshells, bone meal, blood meal and worm castings to the hole when I plant my tomato plants. Throughout the growing season I will mix together fish emulsion and water and fertilize my gardens.

These are all natural fertilizers that you can use to add nutrients to your soil. The only other time I use fertilizer is when I see my plants need it. But for the most part, healthy soil is all the plant needs to thrive. Before fertilizing it is recommended to have your soil checked. This will help provide you with the information needed to properly amend your soil.

When to harvest Tomatoes

The best part! Nothing is more exciting than getting to harvest and eat your first tomato of the season. When do you harvest it and how do you know it is ready? First, you can look at the color. Is it the color that particular variety should be when ripe? Second, feel it. Gently squeeze the tomato. If it is still hard, let it go another day then check again. When ripe, a tomato will give slightly.

Unripe tomatoes that have started to blush can be harvested and left to ripen on a countertop or windowsill. Do not refrigerate unripe tomatoes, they will not ripen.

I hope this post on Growing Tomatoes was helpful! Happy Gardening!

-Sky🩷

More Gardening

  • How To Grow Cucumbers
    How To Grow Cucumbers
  • Growing Summer Squash
    Growing Summer Squash
  • Growing Cabbage
    Growing Cabbage
  • Growing Peppers
    Growing Peppers

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Peanut Butter Chip Cookies

April 17, 2026 by Sky Pilgreen Leave a Comment

These Peanut Butter Chip Cookies are soft, chewy, and packed with double the peanut butter in every bite. By pairing a rich, from scratch dough with peanut butter chips, this recipe delivers that extra punch of peanut butter in every single bite!

Every year I ask my family what they want me to make for their birthdays. This year, my sweet husband requested two desserts: my Peanut Butter Cookies, but with extra peanut butter flavor, and my homemade Banana Pudding. He specifically wanted the cookies so he could crumble them up into his pudding.

Table of contents

  • Key Ingredients & Substitutions
  • How To Make Peanut Butter Chip Cookies
  • 👉 Sky's Tips
  • Frequently Asked Questions
  • More Delicious Recipes

Of course I made them for him, and now he insists it's the best dessert combo he's ever had! So if you make these cookies, maybe try them with a big bowl of banana pudding and let me know what you think of the flavor combo! It was such a popular combo that I served it on Easter, and everyone loved it!

If you're a fellow peanut butter lover, you should also check out my Monster Cookies or my Chocolate Cupcakes with Peanut Butter Frosting, they are a family favorite!

Key Ingredients & Substitutions

  • Peanut Butter - For the best results, use a standard creamy peanut butter like Jif or Skippy. I find that natural stir-style peanut butters typically cause the cookies to spread too thin in the oven.
  • Whole Egg + Egg Yolk - Using one whole egg plus an extra yolk is the key to getting the best texture!
  • Brown Sugar - This adds moisture and a slight molasses flavor that pairs beautifully with the peanut butter. If you are all out, substitute with granulated sugar, but the cookies will be a bit crispier.
  • Peanut Butter Baking Chips - A full 10-ounce bag for the most peanut butter flavor. Or you can totally mix in chocolate chips!

See the recipe card below for the full list of ingredients and measurements.

How To Make Peanut Butter Chip Cookies

You're going to love how easy these double peanut butter cookies are to make! Here is how I pull it all together:

  1. Combine the dry ingredients in a medium bowl and whisk together.
  1. Cream together the butter and both sugars until light and fluffy.
  1. Beat in the egg, the extra yolk, and the vanilla extract. Then, stir in the peanut butter until well combined.
  1. Add the dry ingredients to the butter mixture and stir well to combine.
  1. Fold in the peanut butter chips. Reserving a few for the tops.
  1. Scoop onto the prepared pan and place a few extra chips on top of each cookie.
  1. Bake for 12 minutes. Enjoy!
  1. And if you are craving that peanut butter banana combo, crumble your cookies into a big bowl of banana pudding!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Gently flatten the dough before baking to get that perfect shape!
  • For a professional look, reserve a small handful of the peanut butter baking chips to press into the tops of the dough balls right before they go into the oven.
  • Pull the cookies out of the oven when the edges are set and the centers still look slightly puffed and "underdone." Don't overbake them! They will finish setting up on the hot cookie sheet as they cool.

Frequently Asked Questions

Can I use chunky peanut butter?

Yes! If you like a little extra crunch, chunky peanut butter works just fine in this recipe.

Do I need to chill the dough?

Nope! This is a no chill cookie dough recipe. Just mix the dough and pop them right into the oven!

I can't wait for you to try these! Whether you eat them warm from the oven or crumble them into pudding like my husband does, they are a fantastic treat!

-Sky🩷

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  • Triple Chocolate Cookies
    Triple Chocolate Cookies
  • Best Chocolate Chip Cookies Recipe
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    The Best Snickerdoodle Recipe
  • Red Velvet Crinkle Cookies
    Red Velvet Cookies

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If you tried this Peanut Butter Chip Cookies recipe or any other recipe on my blog, please leave a 🌟star rating and let me know how it went in the comment section below!

📖 Recipe

Peanut Butter Chip Cookies

Peanut Butter Chip Cookies

These soft and chewy Peanut Butter Chip Cookies are packed with double the peanut butter. An easy from scratch recipe using peanut butter chips.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 12 minutes mins
Total Time 27 minutes mins
Course Dessert
Servings 22 Cookies
Calories 211 kcal

Ingredients
  

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 ½ teaspoons vanilla extract
  • ½ cup peanut butter
  • 10 ounces peanut butter chips

Instructions
 

  • Preheat an oven to 350°F and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully incorporated.
  • Stir in the peanut butter and mix until well combined. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Now add in the peanut butter chips (reserving a few for topping the cookies if desired) and fold in until fully incorporated.
  • Using a one-ounce cookie scoop, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart. Press down gently with your hand to slightly flatten them out. Add a few of the peanut butter chips on top if desired.
  • Bake for 12 minutes, or until the edges are set and lightly browned. Enjoy!

Notes

  • Adding the peanut butter chips does make these cookies a lot sweeter. If you like, just use about half of the bag.
  • The cookies are ready when the edges are lightly browned and set, while the centers remain slightly puffed and underdone. They will continue to bake on the cookie sheet as they cool, giving you that perfect soft and chewy texture.

Nutrition

Calories: 211kcalCarbohydrates: 23gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 28mgSodium: 114mgPotassium: 77mgFiber: 1gSugar: 16gVitamin A: 152IUCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!

Lemon Raspberry Bars

April 15, 2026 by Sky Pilgreen Leave a Comment

If you are looking for the ultimate homemade spring or summer dessert, these Lemon Raspberry Bars are it! They are bright, fresh, and bursting with zesty lemon and sweet raspberry flavor. Complete with a buttery, melt-in-your-mouth shortbread crust, these from scratch bars are a total showstopper for any occasion.

At this point, I've shared almost all of my favorite scratch made lemon desserts with you, from my Lemon Bundt Cake to my Lemon Cookies. But this recipe holds a special place in my heart, especially when raspberries are at their peak ripeness!

Table of contents

  • Key Ingredients & Substitutions
  • How To Make Lemon Raspberry Bars
  • 👉 Sky's Tips
  • Storage
  • Frequently Asked Questions
  • More Delicious Recipes

Lemon and raspberry are a classic combination, and while I love a traditional homemade Lemon Bar, adding a simple raspberry filling takes things to the next level. Instead of just tossing in fresh berries, I find that simmering the raspberries into a concentrated filling adds a much deeper flavor. And instead of swirling the filling in, I simply dollop the filling over the top; it creates beautiful, jammy pockets of berry flavor that look as good as they taste!

Key Ingredients & Substitutions

  • Fresh Raspberries - I recommend using fresh berries at their peak for the best flavor, frozen berries will work you just may need to add more of the cornstarch slurry to thicken the filling.
  • Fresh Lemon Juice & Zest - Since lemon is the star of this recipe, skip the bottled stuff! Freshly squeezed juice provides the best flavor!
  • Cold Unsalted Butter - This is the secret to a flaky, crisp shortbread crust. Keeping the butter cold ensure the base doesn't get tough.
  • Cornstarch - This helps thicken the raspberry filling, so it stays in place without making the lemon layer runny.
  • Fresh strawberries or blueberries make great substitutes for the raspberries!

See the recipe card below for the full list of ingredients and measurements.

How To Make Lemon Raspberry Bars

Here is how I pull together these easy Lemon Raspberry Bars:

  1. Simmer the berries and sugar until they break down, then thicken with a cornstarch slurry. Let this cool completely!
Easy Lemon Bars
  1. Pulse your shortbread crust ingredients in a food processor until it looks like coarse crumbs.
Easy Lemon Bars
  1. Press the crust into your 8x8 pan and bake until just lightly golden.
Easy Lemon Bars
  1. Whisk together eggs, sugar, and juice until smooth.
  1. Pour the lemon mixture over the warm crust. Drop little dollops of the homemade raspberry filling all over the top.
  1. Return to the oven and bake until set, then let cool completely before dusting with powdered sugar and slicing.

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Cold butter is key - Much like making my homemade Shortbread Cookies, using cold butter in the food processor creates those tiny pockets of fat that make the crust so tender.
  • Do not swirl the filling - To keep lemon filling from spilling over the edges and underneath the crust, do not swirl the raspberry filling. I find that dolloping the filling all over the top is the best method.
  • To get clean slices, wipe your knife clean with a warm cloth between every single cut.

Storage

These Lemon Raspberry Bars are best kept in the refrigerator in an airtight container for up to 4 days. If you are making ahead, wait to dust with the powdered sugar until just before serving.

Frequently Asked Questions

Can I use frozen raspberries?

Yes! If you need to use frozen raspberries, just be sure to simmer them a little longer to cook off the excess moisture. If there is still too much liquid you can up the cornstarch slurry to thicken.

Why are my lemon bars runny?

This usually happens if the Lemon Bars aren't baked long enough. The filling should be completely set with a slight jiggle in the middle.

I can't wait for you to try these homemade Lemon Raspberry Bars! They truly are the ultimate bright and cheery treat for any occasion! The tart lemon filling paired with the jammy raspberry pockets is such a fantastic combination!

-Sky🩷

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  • Strawberry Lemon Blondies
    Strawberry Lemon Blondies
  • Easy Southern Blackberry Cobbler
    Easy Blackberry Cobbler
  • Blueberry Cheesecake Bars
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    Lemon Icebox Pie Recipe

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📖 Recipe

Lemon Raspberry Bars

Lemon Raspberry Bars

These homemade Lemon Raspberry Bars feature a buttery, from-scratch shortbread crust topped with a tart lemon filling and sweet little pockets of jammy raspberry filling!
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Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert
Servings 9 Servings
Calories 333 kcal

Equipment

  • 8x8 metal square baking pan

Ingredients
  

Raspberry Filling

  • 1 cup raspberries fresh
  • ¼ cup granulated sugar
  • 1 teaspoon lemon juice freshly squeezed
  • 2 teaspoons cornstarch
  • 2 teaspoons water

Shortbread Crust

  • ¼ cup granulated sugar
  • 4 ounces unsalted butter cubed & cold
  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 large egg yolk
  • 1 tablespoon water

Lemon Filling

  • 1 cup granulated sugar
  • 3 large eggs
  • 3 lemons zested
  • ½ cup fresh lemon juice
  • 3 tablespoons all-purpose flour
  • 1-2 tablespoons powdered sugar for dusting

Instructions
 

  • For the Raspberry Filling: In a small saucepan combine the fresh raspberries, granulated sugar, and lemon juice. Heat over medium-low heat until the berries start to break down.
  • In a small bowl combine the cornstarch and water. Pour into the pan with the raspberries, whisking to incorporate. Keep mixing until the raspberry mixture has thickened. Remove from the heat to cool while you work on the rest of the recipe.
  • For the Shortbread Crust: Preheat the oven to 350°F. Line an 8x8 square baking pan with parchment paper. Be sure to leave an overhang on the sides for easy removal.
  • In a food processor (preferred) or a medium bowl, combine the flour, sugar and salt. Add the cold, cubed butter. Pulse or use a pastry cutter until the mixture resembles coarse crumbs. Using a food processor is best here as it keeps the butter cold, which is the secret to the best shortbread crust texture!
  • Mix the egg yolk and water together, then drizzle over the flour mixture. Mix just until incorporated. It will look dry, but will hold its shape when you squeeze a small handful in your palm. It it's too dry to hold together, add 1 more tablespoon of water.
  • Press firmly into the lined pan. It won't look like a smooth dough yet, but it will come together once you press it firmly and evenly into the bottom of the pan. Bake for 15-20 minutes, or just until the edges are lightly browned.
  • For the Lemon Filling: In a medium bowl whisk together the sugar, eggs, and lemon zest. Whisk in the lemon juice and flour until the mixture is completely smooth.
  • Pour over the baked crust then drop little dollops of the raspberry filling all around the lemon bars. Return to the oven to bake for 20-25 minutes. The bars are done when the edges are set and the center has only a very slight jiggle when the pan is tapped.
  • Cool completely before lifting them from the pan. Dust with powdered sugar then cut into squares. Enjoy!

Nutrition

Calories: 333kcalCarbohydrates: 51gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 109mgSodium: 92mgPotassium: 71mgFiber: 1gSugar: 35gVitamin A: 437IUVitamin C: 4mgCalcium: 22mgIron: 1mg
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10 Easy Chicken Marinade Recipes

April 8, 2026 by Sky Pilgreen Leave a Comment

Finding new ways to keep dinner interesting can be a challenge, especially when chicken is a weekly staple. Whether you are using breasts, thighs, or drumsticks, a good marinade is the simplest way to add flavor to your dinner. With grilling season just around the corner, this list of 10 Easy Chicken Marinade Recipes is perfect for taking the guesswork out of dinner and bringing flavor to your table.

These marinade recipes for chicken are perfect for busy weeknights because they rely on simple ingredients and minimal prep. Most of these options are freezer friendly, meaning you can prep your chicken ahead of time and have a homemade meal ready to thaw and cook for a quick juicy grilled chicken dinner.

Table of contents

  • 10 Easy Chicken Marinade Recipes
  • What to Serve with Marinated Chicken
  • 👉 Sky's Tips
  • More Delicious Recipes

In this roundup, I've gathered some of my own family favorites from Simply Scratch Made along with a few must-try recipes from fellow bloggers. From zesty Mediterranean flavors to smoky Mexican-inspired blends, these are the best ways to ensure your chicken stays tender and flavorful every single time.

10 Easy Chicken Marinade Recipes

Cilantro and Lime Chicken Marinade
Photo Credit: SimplyScratchMade.com

A bright and zesty Cilantro Lime Chicken Marinade recipe with fresh lime juice, cilantro, and garlic. Perfect for grilling season, freezer prep, and easy weeknight dinners!

👉Grab the recipe here

Teriyaki Chicken Marinade (Easy Recipe!)
Teriyaki Chicken Marinade perfect for thighs, breasts, drumsticks or skewers. Garlicky and rich, with a glossy finish that clings to chicken.
Check out this recipe
Photo credit: Foodess.com
Teriyaki Chicken Marinade (Easy Recipe!)
Yogurt Marinated Chicken
Yogurt Marinated Chicken is the perfect way to grill chicken to create a tender, juicy and flavor packed meal.
Check out this recipe
Photo credit: ACedarSpoon.com
Mexican Chicken Marinade
This Mexican chicken marinade is quick, easy, spicy and so flavorful! It works well for tacos, burritos, enchiladas, nachos and more.
Check out this recipe
Photo credit: OrganicallyAddison.com
Mexican Chicken Marinade
Greek Chicken Marinade
Photo Credit: SimplyScratchMade.com

This Greek Chicken Marinade is a bright, herb-filled recipe perfect for summer grilling.

👉Grab the recipe here

Easy Chicken Drumsticks Marinade (or Wings or Thighs)
My Chicken Drumsticks Marinade is so simple and guarantees the most deliciously sticky chicken drumsticks with tender juicy chicken meat inside. I combine honey, soy and garlic in this easy recipe that your whole family will love.
Check out this recipe
Photo credit: TheFamilyFoodKitchen.com
Easy Chicken Drumsticks Marinade (or Wings or Thighs)
Italian Dressing Chicken
There's nothing better than a meal that is both incredibly delicious and ridiculously easy to prepare. That's where this Italian Dressing Chicken recipe comes in! With just a few simple ingredients, you'll have flavorful, juicy baked chicken on the table with minimal effort.
Check out this recipe
Italian Dressing Chicken
How to Make Pesto Marinated Chicken
Pesto isn't just for pasta, it's the ultimate chicken marinade! This lemony basil pesto makes the chicken juicy, tender, and packed with bright, garlicky flavor. So easy and so good!
Check out this recipe
Photo credit: EverydayBowls.com
How to Make Pesto Marinated Chicken
The Best Chicken Marinade
This easy chicken marinade makes perfectly juicy chicken and can be tailored to suit any meal.
Check out this recipe
Photo credit: SpendWithPennies.com
Easy Grilled Chicken Marinade
Photo Credit: SimplyScratchMade.com

This Easy Grilled Chicken Marinade is my go-to recipe for the summer! It's quick to put together and perfect for prepping ahead or tossing together last minute. It really doesn't get much easier than whisking up a few pantry staples, pouring it over chicken, and letting the fridge (or freezer) do the hard work.

👉Grab the recipe here

What to Serve with Marinated Chicken

Once you've picked your favorite marinade recipes for chicken, you need the perfect sides to round out your meal! To keep things easy, I like to pair these with sides that can be prepped while the chicken is marinating or hitting the grill.

  • For Mexican or Cilantro Lime Chicken: My Spanish Rice or Corn and Avocado Salad are great pairings.
  • For Greek, Italian, or Pesto Chicken: Try a crisp Homemade Caesar Salad, Parmesan and Garlic Roasted Potatoes or my Lemon Garlic Asparagus.
  • For Easy Chicken Drumsticks or Easy Grilled Chicken Marinade: Pair with a Homemade Potato Salad or Spicy Coleslaw.

👉 Sky's Tips

  • Don't over marinate: While you want the flavor to soak in, avoid leaving chicken in highly acidic marinades (like those with lots of lemon juice or vinegar) for more than 24 hours, as the texture will change.
  • Freezer Prep: To save yourself time later, place your raw chicken and marinade in a freezer-safe bag, squeeze the air out and freeze. The chicken will marinate as it thaws in the fridge the day you are ready to cook!
  • Rest your chicken: Just like my Oven Baked Pork Chops, let your chicken rest for about 5 minutes after cooking. This allows the juices to redistribute so every bite is tender.

I hope you enjoyed this roundup of chicken marinade recipes!

-Sky🩷

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Pan-Seared Chicken Breast

April 7, 2026 by Sky Pilgreen Leave a Comment

Juicy, tender, and seasoned to perfection, this Pan-Seared Chicken Breast is the ultimate stovetop staple. It's a quick and easy recipe that delivers a beautiful golden-brown crust every single time, making it the perfect protein for salads, wraps, or a simple weeknight dinner.

I love sharing easy to make, versatile recipes you can rely on, and this one is about as easy as it gets! Whether I'm prepping for a busy week or throwing together a last-minute dinner, these chicken breasts are my go-to. The options really are endless; they pair just as well with a crisp Homemade Caesar Salad as they do alongside my Parmesan and Garlic Roasted Potatoes and Sautéed Squash.

Table of contents

  • Key Ingredients & Substitutions
  • How To Make Pan-Seared Chicken Breast
  • 👉 Sky's Tips
  • Storage
  • Frequently Asked Questions
  • More Delicious Recipes

If you've made my viral Oven Baked Pork Chops, you know I'm all about simplicity without sacrificing flavor, and this chicken recipe checks both those boxes! It's the same reliable, no-fail approach that makes getting a delicious dinner on the table a breeze.

If you're looking for more ways to use this chicken, it's also great sliced up in my Chicken Alfredo Casserole or served next to some Loaded Mashed Potatoes. Having a reliable, basic chicken recipe in your back pocket makes getting dinner on the table less stressful.

Key Ingredients & Substitutions

  • Chicken Breasts - For this recipe, I use boneless skinless chicken breasts for the quickest pan-seared chicken. If you are working with large breasts, or need to stretch the protein, you can slice them in half lengthwise to create smaller cutlets. This ensures they cook evenly and stay juicy.
  • Paprika - Great for flavor and color. If you have smoked paprika, it is great in this recipe!
  • Dried Oregano - My go-to for adding delicious herby flavor. Substitute with dried thyme or Italian seasoning if that is what you have.

See the recipe card below for the full list of ingredients and measurements.

How To Make Pan-Seared Chicken Breast

The secret to juicy, flavorful chicken is all about the temperature and the patience. You want a hot pan and a totally undisturbed sear to get that perfect crust.

  1. Mix together all of the spices to make the spice mixture. This mixture is easy to customize, change up the dried herbs, add red pepper flakes, the options are endless.
  1. Trim your chicken, if needed, and pat dry with paper towels.
  1. Season the chicken on both sides with the spice mixture. Use all of it for the most flavor!
  1. Sear in a hot skillet for 5-6 minutes per side, or until the internal temperature reaches 165°F. Rest before slicing. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • To get the best sear on your chicken pat it dry with paper towels before seasoning it. If it is wet, it will steam instead of developing that golden brown crust that packs so much flavor!
  • Don't crowd the pan! Crowding will steam the chicken. Cook in batches if needed.
  • Use a thermometer to temp your chicken. For the juiciest chicken breast make sure to cook to 165°F.
  • Keep those delicious juices inside not on the cutting board! Always rest your chicken for 5-10 minutes before slicing.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. These are excellent cold on top of a salad the next day!

Frequently Asked Questions

Can I use chicken thighs?

Absolutely! Use the same seasoning blend, but keep in mind that boneless thighs may take longer to cook.

My chicken is sticking to the pan, what happened?

If the chicken won't release when you try to flip it, it's not ready! It will naturally release from the pan once that golden crust has formed.

Can I bake these chicken breasts instead?

Yes, you can! To keep that beautiful crust, I recommend searing them in the skillet for 2-3 minutes per side first. then, transfer the skillet (if oven-safe) or a in a baking dish into a 400°F oven for 10 minutes or until the internal temperature reaches 165°F.

I hope this Pan-Seared Chicken Breast becomes a reliable staple in your kitchen just like it has in mine!

-Sky🩷

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    Creamy Beef and Shells
  • Rice Pilaf
    Rice Pilaf

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📖 Recipe

Pan-Seared Chicken Breast

Pan-Seared Chicken Breast

This Easy Pan-Seared Chicken Breast is tender, juicy, and packed with flavor. With a simple all-purpose seasoning and a perfect stovetop sear, it's the ultimate versatile protein for salads, pastas, or a quick weeknight meal.
No ratings yet
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Prep Time 6 minutes mins
Cook Time 12 minutes mins
Total Time 18 minutes mins
Course Dinner
Servings 4 Servings
Calories 325 kcal

Ingredients
  

  • 4 large chicken breasts or two sliced in half lengthwise
  • 2-4 tablespoons olive oil
  • 1 ½ teaspoons salt
  • ¼-1/2 teaspoon pepper
  • ½ teaspoon onion powder
  • 1 teaspoon granulated garlic
  • 1 teaspoon paprika smoked paprika is great here
  • 1 teaspoon dried oregano
  • 1 pinch chipotle powder or cayenne pepper

Instructions
 

  • In a small bowl mix together all of the seasonings.
  • Trim the chicken breasts and pat completely dry with paper towels.
  • Sprinkle the spice mixture over the chicken, coating each side well.
  • Heat a skillet over medium-high heat. Add in 2 tablespoons of the oil, add in the chicken and cook for 5 to 6 minutes, undisturbed. This allows the chicken to brown nicely.
  • Flip, adding the remaining oil if needed and continue cooking for another 5-6 minutes, or until the internal temperature reaches 165°F. Enjoy!

Nutrition

Calories: 325kcalCarbohydrates: 1gProtein: 48gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 145mgSodium: 1136mgPotassium: 861mgFiber: 0.3gSugar: 0.1gVitamin A: 322IUVitamin C: 3mgCalcium: 15mgIron: 1mg
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Strawberry Lemon Blondies

April 2, 2026 by Sky Pilgreen Leave a Comment

Soft, chewy, and bursting with zesty citrus, these Strawberry Lemon Blondies are the ultimate easy spring dessert. Topped with a vibrant fresh strawberry icing, every bite feels like pure sunshine!

The best part? No mixer required! This recipe uses melted butter and brown sugar to create that signature chewy blondie texture! While these strawberry lemon blondies are incredible on their own, the fresh strawberry icing on top is such a nice touch. It's the perfect balance of tart and sweet. And so good!

Table of contents

  • Key Ingredients & Substitutions
  • How To Make Strawberry Lemon Blondies
  • 👉 Sky's Tips
  • Storage
  • Frequently Asked Questions
  • More Delicious Recipes

I find myself reaching for lemon and berries the second the weather starts to warm up. These are so simple to whip up whenever a sweet craving hits! Pretty soon, my garden strawberries will be producing like crazy, and you can bet these blondies will be on permanent rotation in my kitchen!

If you love baking with lemon and berries as much as I do, you have to try my Lemon Blueberry Cookies or these Strawberry Blueberry Muffins. For even more seasonal inspiration, my Strawberry Shortcake Poke Cake and Lemon Bars are always a hit at spring potlucks!

Key Ingredients & Substitutions

  • Melted Butter - Using melted (and cooled) butter is the secret to a dense, chewy blondie.
  • Fresh Strawberries - Diced small so they distribute evenly. Avoid substituting with frozen strawberries, they will add too much moisture to the batter.
  • Lemon Zest & Juice - I use both to ensure that bright lemon flavor shines through!
  • Egg + Egg Yolk - To get that rich, fudgy consistency!
  • Strawberry Puree - Used for the delicious pink icing! Sieve the puree if you want a perfectly smooth glaze without the seeds.

See the recipe card below for the full list of ingredients and measurements.

How To Make Strawberry Lemon Blondies

No mixer required! These blondies come together in just one bowl, well two if you include making the icing. The key is to not overbake them so they stay nice and chewy!

  1. In a medium bowl stir together the melted butter, sugar and lemon zest until combined.
  1. Stir in the egg, the egg yolk, vanilla extract and lemon juice until smooth.
  1. Stir in the dry ingredients and diced strawberries. Mix until just combined.
  1. Spread evenly in the prepared pan, topping with additional strawberries if desired.
  1. Puree 4 strawberries with lemon juice (sieve to remove seeds if desired) and whisk in powdered sugar.
  1. Drizzle the icing over the cooled bars. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Make sure your melted butter is cooled to room temperature before adding in the rest of the ingredients.
  • I recommend baking these blondies in a metal baking pan. It conducts heat better and gives you a better bake than glass pans.
  • For a smooth icing, press the strawberry puree through a fine mesh sieve to remove the seeds.

Storage

Store these blondies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.

Frequently Asked Questions

Can I use a 9x9 pan?

Yes, but the blondies will be thinner and will bake faster. Start checking them at the 18-minute mark.

Do I use a glass or metal pan?

I recommend using a metal pan when making blondies. When baking with glass or ceramic pans, it usually takes longer for the blondies to bake, resulting in overbaked edges and underbaked centers.

I hope you love these Strawberry Lemon Blondies as much as I do!

-Sky🩷

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  • Lemon Bundt Cake
    Lemon Bundt Cake
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  • Bakery Style Chocolate Chip Cookies
    Bakery Style Chocolate Chip Cookies
  • Homemade Key Lime pie
    Homemade Key Lime Pie

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📖 Recipe

Strawberry Lemon Blondies

Strawberry Lemon Blondies

Make these Easy Strawberry Lemon Blondies for your next spring gathering! A one-bowl recipe for chewy blondies topped with strawberry icing.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Resting Time 30 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Dessert
Servings 9 Bars
Calories 310 kcal

Equipment

  • 8x8 pan metal

Ingredients
  

Blondie Batter

  • ½ cup unsalted butter melted and cooled to room temperature
  • ¾ cup light brown sugar packed
  • 1 lemon zested
  • 1 large egg
  • 1 large egg yolk
  • 1 ½ teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 1 ½ cups all-purpose flour
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup fresh strawberries diced

Icing

  • 4 strawberries
  • 4 teaspoons lemon juice
  • 1 cup powdered sugar

Instructions
 

  • Preheat the oven to 350°F and line a 8x8 metal pan with parchment paper.
  • For the blondie batter: In a medium bowl, whisk together the melted and cooled butter, brown sugar and lemon zest until fully combined.
  • Whisk in the whole egg, egg yolk, vanilla extract and lemon juice until smooth.
  • In a separate bowl whisk together the flour, baking powder and salt.
  • Stir the dry ingredients into the wet ingredients until just combined. Fold in the strawberries.
  • Spread the batter into the prepared pan and place in the oven. Bake for 20-30 minutes, or until a toothpick inserted in the middle comes out with moist crumbs. Cool completely before icing.
  • For the icing: Puree the 4 strawberries with the lemon juice. Sieve into a bowl to remove seeds, then whisk in powdered sugar until smooth. Drizzle over the cooled blondies. Enjoy!

Notes

Whisk in the powdered sugar gradually; you may need an extra tablespoon or two to reach your desired drizzling consistency.

Nutrition

Calories: 310kcalCarbohydrates: 49gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 68mgSodium: 157mgPotassium: 89mgFiber: 1gSugar: 32gVitamin A: 376IUVitamin C: 11mgCalcium: 38mgIron: 1mg
Tried this recipe?Let us know how it was!

Loaded Mashed Potatoes

March 31, 2026 by Sky Pilgreen Leave a Comment

Creamy, buttery, and packed with smoky bacon, cheddar cheese, and fresh green onions. These Loaded Mashed Potatoes are the ultimate comfort food side dish that brings all the flavors of a loaded baked potato.

If you've tried my Twice Baked Potatoes, you already know those flavors are a permanent request at our house, especially from my husband Nick! I love making this version that doesn't require the extra steps of baking and scooping the potatoes. You still get all that cheesy, bacony goodness in a fraction of the time, and they are every bit as delicious!

Table of contents

  • Key Ingredients & Substitutions
  • How To Make Loaded Mashed Potatoes
  • 👉 Sky's Tips
  • Storage
  • Frequently Asked Questions
  • More Delicious Recipes

They are a fantastic, easy side dish that pairs perfectly with hearty mains like my Country Style Ribs and Crispy Roasted Chicken Thighs.

Key Ingredients & Substitutions

  • Potatoes - I prefer using Russets for that classic fluffy texture, but Yukon Golds and Red Potatoes work as great substitutes.
  • Bacon - I use freshly cooked and chopped bacon here, but you can totally substitute with bacon bits if needed.
  • Cheddar - Always shred your own cheese from the block! It melts so much smoother than the pre-shredded bags.
  • Sour Cream - Perfect for getting that loaded baked potato flavor!
  • Green Onions - For added flavor. Fresh chives are a great substitute for a milder onion flavor.

See the recipe card below for the full list of ingredients and measurements.

How To Make Loaded Mashed Potatoes

Making these from scratch is simple, and the best part is that you can customize the texture to exactly how your family likes them, whether that's perfectly smooth or a little chunky!

  1. Mash your cooked potatoes with a potato masher and mix in the butter, milk, and sour cream until creamy.
  1. Fold in the shredded cheese, chopped bacon, and sliced green onions. Save a little of each for the top.
  1. Spread them into a baking dish, top with extra cheese, and bake for 30 minutes.
  1. Top with bacon and sliced onions. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Don't overwork the potatoes. Use a hand masher or ricer for the best texture.
  • Make ahead for potlucks and holidays. You can make them a day in advance, keep them in the baking dish in the fridge, and just pop them in the oven 40 minutes before serving.

Storage

Store leftovers in an airtight container in the fridge for 3-4 days. Add a splash of milk, if needed, when reheating.

Frequently Asked Questions

What are the best potatoes for mashing?

Russets are the standard for fluffy mashed potatoes.

Do I have to bake them?

Not at all! You can serve these straight out of the pot as soon as you mix in the toppings. The oven step is just for that extra creamy finish or if you are making them ahead of time.

I hope these Loaded Mashed Potatoes become as big of a hit in your house as they are in mine! They really are the perfect "shortcut" to my twice baked potatoes.

-Sky🩷

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  • Creamy Garlic Pork Chops Recipe
    Creamy Garlic Pork Chops
  • Parmesan and Garlic Roasted Potatoes
    Parmesan and Garlic Roasted Potatoes
  • Buttermilk Chicken Tenders
    Buttermilk Chicken Tenders
  • Spicy Coleslaw
    Spicy Coleslaw

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📖 Recipe

Loaded Mashed Potatoes

Loaded Mashed Potatoes

These creamy Loaded Mashed Potatoes are packed with cheddar, bacon, and sour cream. A quick and easy make-ahead side dish that delivers all the flavors of a twice-baked potato without the extra work!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Dinner
Servings 5 Servings
Calories 315 kcal

Ingredients
  

  • 2 pounds potatoes peeled and cut into equal pieces
  • 5 strips bacon cooked and chopped
  • 4 tablespoons unsalted butter
  • ¼ cup milk
  • ¼ cup sour cream
  • ½ cup cheddar cheese shredded
  • 2 green onions thinly sliced

Instructions
 

  • Place the potatoes in a large pot and cover with water. Bring to a boil over high heat and cook until tender, about 15-20 minutes.
  • Drain the potatoes and return them to the pot. Mash using a potato masher until you reach your desired consistency.
  • Add in the butter, milk, and sour cream. Mix until well combined.
  • Add more milk or butter if needed to reach your desired consistency.
  • Now stir in the shredded cheese, chopped bacon, and sliced green onions. Reserve some of the cheese, bacon, and onions for garnish if desired.
  • Season with salt and pepper to taste. Pour into a 9x13 baking dish, sprinkle over more cheese if desired, cover with foil and bake for 30 minutes. Garnish with additional bacon and sliced green onions if desired. Enjoy!

Notes

These mashed potatoes can be served immediately after they are mixed together, they do not have to be baked. 
To Make Ahead: Prepare the mashed potatoes entirely, including stirring in the cheese, bacon, and onions. Spread them into your baking dish, cover with plastic wrap, and refrigerate for up to 24 hours.
When ready to bake, remove the plastic wrap and cover with foil 30 minutes before baking. Bake for 30-40 minutes, then uncover and bake for another 5 minutes to melt the cheese.

Nutrition

Calories: 315kcalCarbohydrates: 34gProtein: 10gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 36mgSodium: 239mgPotassium: 862mgFiber: 4gSugar: 3gVitamin A: 284IUVitamin C: 37mgCalcium: 133mgIron: 2mg
Tried this recipe?Let us know how it was!

Lemon Blueberry Cookies

March 23, 2026 by Sky Pilgreen Leave a Comment

Soft, chewy, and cake-like, these Lemon Blueberry Cookies are a bright burst of flavor in every bite. Topped with a homemade blueberry compote and rolled in powdered sugar, they are the ultimate scratch-made spring dessert.

If you've made my Lemon Cookies recipe, then you already know this dough base is absolutely delicious! For this version, I took that zesty dough and swirled in a rich, homemade blueberry compote. The combination of the tart lemon and the sweet jammy blueberries is the perfect balance. It's bright, refreshing, and honestly, it's hard to stop at just one!

Table of contents

  • Key Ingredients & Substitutions
  • How To Make Lemon Blueberry Cookies
  • 👉 Sky's Tips
  • Storage
  • Frequently Asked Questions
  • More Delicious Recipes

These cookies are such a beautiful addition to your spring baking lineup. If you're looking for more citrus-inspired treats, you have to try my Lemon Bars and this Lemon Bundt Cake! And if you want to try another version of these Lemon Blueberry Cookies, give these Key Lime Cookies a try.

Key Ingredients & Substitutions

  • Fresh Blueberries - These get cooked down to create a delicious compote that has a concentrated flavor without the extra moisture that fresh berries would release.
  • Lemon Zest & Juice - Using both ensures the cookies are packed with fresh lemon flavor.
  • Whole Egg & Egg Yolk - I use 1 whole egg and the yolk of 1 egg to create that perfect cake-like texture for these cookies.

See the recipe card below for the full list of ingredients and measurements.

How To Make Lemon Blueberry Cookies

When making these cookies, it is important to let the blueberry compote cool completely before adding it by the spoonful to the cookie dough. You want ribbons of blueberry throughout the dough, not purple dough!

  1. Cook the blueberries, sugar, water, and lemon juice until the blueberries start to break down. Whisk in the cornstarch slurry and cook until thickened. Cool completely before using!
  1. Cream your butter, sugar, and lemon zest for a full 5 minutes. This builds the structure for a light, fluffy cookie.
  1. Mix in your eggs, vanilla, and juice, then gradually fold in the dry mixture.
  1. Drop spoonfuls of the cooled compote into the dough. Use a spatula to gently fold it in a few times. You want visible ribbons of blueberry!
  1. Scoop the dough directly into the powdered sugar. Since the dough is sticky, you'll want to gently roll the dough to fully coat. Place on the baking sheet.
  1. Bake until the edges are set. Transfer to a wire rack to cool. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Instead of pouring all the blueberry compote on top of the dough, add it in small dollops. Give the dough a gentle fold after each addition. This ensures every single cookie you scoop has those beautiful jammy swirls without turning the whole batch of dough purple!
  • Because the dough is sticky, it needs to be dropped directly from the scoop into the powdered sugar. It coats the dough and makes it easy to roll without sticking to your hands.
  • Make sure to cool the blueberry compote before adding it to the dough to prevent the cookies from spreading too much in the oven. I like to make the compote ahead of time and pop it in the fridge for an hour before using.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. Because of the fruit content, they stay incredibly moist, but I find they are best enjoyed by day two!

Frequently Asked Questions

Can I use frozen blueberries?

Yes, but if using frozen blueberries, ensure you simmer them long enough for the extra liquid to evaporate before adding the slurry.

Do I have to roll them in powdered sugar?

You don't have to, but it helps with the stickiness of the dough and gives them that beautiful "crinkle" finish.

I hope these Lemon Blueberry Cookies become a new favorite in your spring baking rotation. There's just something about that lemon and blueberry combo that feels like sunshine in a bowl!

-Sky🩷

More Delicious Recipes

  • Easy Chocolate Cake Recipe
    Easy Chocolate Cake Recipe
  • Homemade Banana Pudding
    Homemade Banana Pudding
  • Homemade Key Lime pie
    Homemade Key Lime Pie
  • Coconut Bundt Cake

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📖 Recipe

Lemon Blueberry Cookies

Lemon Blueberry Cookies

These soft Lemon Blueberry Cookies are bright, cake-like cookies with a delicious homemade blueberry compote swirl. The perfect spring dessert.
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Prep Time 25 minutes mins
Cook Time 14 minutes mins
Resting Time 30 minutes mins
Total Time 1 hour hr 9 minutes mins
Course Dessert
Servings 13 Cookies
Calories 249 kcal

Ingredients
  

Blueberry Compote

  • ½ cup blueberries
  • 1 tablespoon granulated sugar
  • 1 ½ teaspoons water
  • ½ teaspoon lemon juice
  • ½ teaspoon cornstarch
  • 1 tablespoon water for cornstarch slurry

Lemon Cookie Dough

  • 5 ounces unsalted butter softened
  • 1 cup granulated sugar
  • 2 lemons zested
  • 3 tablespoons lemon juice
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup powdered sugar for rolling the cookie dough

Instructions
 

  • For the Blueberry Compote: In a small saucepan over medium heat combine the blueberries, sugar, water and lemon juice. Stir until the sugar dissolves. Cook for 6-8 minutes until the blueberries start to break down.
  • In a small bowl stir together the cornstarch and remaining 1 tablespoon of water to make the cornstarch slurry. Whisk into the blueberry mixture and continue cooking and whisking for 1 minute. Remove from the heat and cool completely before adding to the cookie dough.
  • For the Lemon Cookie Dough: Preheat your oven to 350°F and line two baking sheets with parchment paper.
  • In the bowl of a stand mixer, cream together the butter, granulated sugar, and lemon zest until light and fluffy, about 5 minutes. Add in the egg, egg yolk, vanilla extract, and lemon juice. Mix until fully combined.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix just until combined.
  • Drop the cooled blueberry compote into the dough one tablespoon at a time. After each tablespoon, give the dough one very gentle fold with a spatula before adding the next scoop. Continue until all the compote is added.
  • Using a 1-ounce portion scoop (about 2 heaping tablespoons) drop the dough directly into the powdered sugar. The dough will be very sticky, so gently roll in the sugar until coated before placing on the prepared baking sheets about 2 inches apart. Bake for 13-14 minutes or until the edges are set.
  • Cool on the baking sheet for 2 minutes before transferring to a wire rack. Enjoy!

Notes

  • When adding the blueberry compote, do not over-mix! If you stir too much, the whole batch of dough will turn purple. Aim for a gentle fold after each addition so you see blue ribbons throughout the dough.
  • Because the dough is sticky, it needs to be dropped directly from the scoop into the powdered sugar. It coats the dough and makes it easy to roll without sticking to your hands.
  • Make sure to cool the blueberry compote before adding it to the dough to prevent the cookies from spreading too much in the oven. I like to make the compote ahead of time and pop it in the fridge for an hour before using.

Nutrition

Calories: 249kcalCarbohydrates: 39gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 52mgSodium: 118mgPotassium: 62mgFiber: 1gSugar: 22gVitamin A: 319IUVitamin C: 11mgCalcium: 51mgIron: 1mg
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Greek Chicken Marinade

March 19, 2026 by Sky Pilgreen Leave a Comment

This Greek Chicken Marinade is perfect for the grilling season! Made with red wine vinegar, lemon, garlic, and fresh herbs, this marinade is easy to put together and makes the juiciest grilled chicken.

This is my go-to chicken marinade whenever I have chicken thawed and want something easy and flavorful. It works for everything from the grill to the oven and makes the absolute best tasting chicken!

Table of contents

  • Key Ingredients & Substitutions
  • How To Make Greek Chicken Marinade
  • 👉 Sky's Tips
  • Storage
  • Frequently Asked Questions
  • More Delicious Recipes

If you love Mediterranean flavors, you might also like my Mediterranean Pasta Salad with Orzo. For more summer cooking inspiration, give this Cilantro Chicken Marinade and this Easy Grilled Chicken Marinade a try too!

Key Ingredients & Substitutions

  • Olive Oil: The base of the Greek Chicken Marinade. It helps the herbs stick and prevents the chicken from sticking to the grill grates.
  • Red Wine Vinegar & Lemon Juice: These provide flavor and help tenderize the meat. If you do not have red wine vinegar you can substitute with Apple Cider Vinegar.
  • Fresh Herbs: I use a mix or oregano, parsley, and thyme. You can substitute with 2-3 teaspoons of Italian Herb Seasoning if you do not have fresh herbs.
  • Garlic: Four cloves of minced garlic deliver that classic garlic and herb chicken flavor. About 1 teaspoon of granulated garlic can be substituted.

See the recipe card below for the full list of ingredients and measurements.

How To Make Greek Chicken Marinade

Whether you are using an outdoor grill or a cast iron griddle inside, this is the ultimate easy meal prep chicken recipe for a busy week. Here is how I pull it all together:

  1. Combine all of the marinade ingredients in a bowl and stir until fully combined.
  1. Pour the mixture over the chicken, cover, and let marinate for 20-30 minutes.
  1. Place on a hot grill, cast iron griddle or baking sheet lined with parchment paper, and cook until the internal temperature reaches 165°F.
  1. Garnish with lemon zest and additional herbs. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • If you aren't using a grill, you can bake the marinated chicken in the oven. Preheat your oven to 400°F. Place the chicken in a baking dish or on a parchment-lined sheet pan. Bake for 20-25 minutes (depending on the thickness of the breasts) or until the internal temperature reaches 165°F
  • Because of the lemon juice, you don't want to let the chicken sit in the marinade for more than 2 hours. If it sits too long, the texture can become a bit mushy or mealy. 20-30 minutes is the perfect amount of time!
  • Before the chicken hits the grill, let the excess marinade drip off. This helps the meat sear and get those nice grill marks instead of steaming on the grates. 
  • I like to chop some extra herbs to sprinkle over the chicken right before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days.

Frequently Asked Questions

Can I use this for oven-baked chicken?

Yes! If you aren't using a grill, preheat your oven to 400°F. Place the chicken in a baking dish or parchment lined baking sheet and bake for 20-25 minutes or until it reaches 165°F.

Can I use this marinade for chicken thighs?

Yes! This Greek Chicken Marinade can be used for thighs, legs and breasts.

I hope this recipe finds a permanent spot on your grill this summer!

-Sky🩷

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  • Roasted Zucchini & Squash
    Roasted Zucchini and Squash
  • Homemade Hamburger Patty Recipe
    Hamburger Patty Recipe
  • Chicken and Quinoa Salad
    Chicken and Quinoa Salad
  • Beef Fajitas
    Beef Fajitas

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📖 Recipe

Greek Chicken Marinade

Greek Chicken Marinade

This Greek Chicken Marinade is a bright, herb-filled recipe perfect for summer grilling.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Marinating Time 30 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Dinner
Servings 4 Servings
Calories 461 kcal

Ingredients
  

  • 4 chicken breasts
  • 6 tablespoons olive oil
  • ¼ cup red wine vinegar
  • 1 tablespoon lemon juice
  • 4 cloves garlic minced
  • 1 tablespoon fresh oregano chopped
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon fresh thyme chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 lemon zested, for garnish

Instructions
 

  • Combine all of the marinade ingredients in a bowl and stir until fully combined.
  • Pour over the chicken, cover and let marinade for 20-30 minutes.
  • Remove the chicken from the marinade, letting the excess drip off. Sprinkle with additional salt and pepper, if desired, then grill until internal temperature reaches 165°F.
  • When serving, sprinkle over lemon zest. Enjoy!

Notes

  • If you aren't using a grill, you can bake the marinated chicken in the oven. Preheat your oven to 400°F. Place the chicken in a baking dish or on a parchment-lined sheet pan. Bake for 20-25 minutes (depending on the thickness of the breasts) or until the internal temperature reaches 165°F
  • Because of the lemon juice, you don't want to let the chicken sit in the marinade for more than 2 hours. If it sits too long, the texture can become a bit mushy or mealy. 20-30 minutes is the perfect amount of time!
  • Before the chicken hits the grill, let the excess marinade drip off. This helps the meat sear and get those nice grill marks instead of steaming on the grates. 
  • I like to chop some extra herbs to sprinkle over the chicken right before serving.

Nutrition

Calories: 461kcalCarbohydrates: 4gProtein: 49gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.03gCholesterol: 145mgSodium: 847mgPotassium: 907mgFiber: 1gSugar: 1gVitamin A: 184IUVitamin C: 22mgCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!

Carrot Cake Cupcakes

March 16, 2026 by Sky Pilgreen Leave a Comment

Perfectly moist and flavorful Carrot Cake Cupcakes with the best homemade Cream cheese frosting. These are easy to make from scratch and a guaranteed crowd pleaser!

If there is one dessert that screams Spring, it's these Carrot Cake Cupcakes! I've adapted my favorite Carrot Cake recipe to make these delicious, handheld treats. The cake is perfectly spiced, and the addition of toasted walnuts is one of my favorite parts. If you like raisins, feel free to toss those in too!

Table of contents

  • Key Ingredients & Substitutions
  • How To Make Carrot Cake Cupcakes
  • 👉 Sky's Tips
  • Storage
  • Frequently Asked Questions
  • More Delicious Recipes

These are easily one of my favorite Easter dessert recipes to bring to a family gathering. If you are looking to round out an Easter brunch menu, these cupcakes pair beautifully alongside my Bacon Spinach Quiche or Honey Glazed Ham. For a bright, seasonal contrast, I also love serving them with my Lemon Asparagus or these delicious Lemon Bars!

Key Ingredients & Substitutions

  • Greek Yogurt - This is the secret to a moist carrot cake cupcake. It adds moisture to help create a tender crumb. Substitute with vanilla or pineapple yogurt for even more flavor. Sour Cream also works perfectly as a 1:1 substitute.
  • Warm Spices - I love using a blend of cinnamon, cloves, nutmeg, and ginger to get that signature scratch-made flavor.
  • Toasted Walnuts - One of my favorite additions to carrot cake. Pecans also work beautifully here. If adding raisins, use about ⅓-1/2 cup of raisins.
  • Fresh Carrots - Always shred or grate your own carrots. Pre-shredded carrots are dry and just don't work the same in the batter.

See the recipe card below for the full list of ingredients and measurements.

How To Make Carrot Cake Cupcakes

Making homemade carrot cake cupcakes from scratch is surprisingly simple. Here is how I do it:

  1. In a large bowl, whisk together the sugars, eggs, oil, yogurt, and vanilla extract until fully combined.
  1. In a separate bowl, whisk together the dry ingredients until fully combined.
  1. Add your shredded carrots and ¼ cup of the toasted and chopped walnuts. Mix together until evenly distributed.
  1. Stir the dry ingredients into the wet ingredients until just incorporated.
  1. Fill each cupcake liner ¾ of the way full. Bake for 20 minutes and cool completely before frosting.
  1. Frost with the cream cheese frosting then top with remaining toasted and chopped walnuts. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Use Your Hands: To ensure the carrots are evenly distributed, use your hands to mix them into the dry ingredients.
  • Use Room Temperature Ingredients: For the smoothest cream cheese frosting make sure your butter and cream cheese are softened. This prevents little clumps of cream cheese in your frosting.

Storage

Because of the cream cheese frosting, these cupcakes should be stored in an airtight container in the refrigerator for 4-5 days.

Frequently Asked Questions

Why did my cupcakes sink in the middle?

This usually happens if the oven door is opened too early for too long. Don't check the cupcakes until the 18-minute mark.

Can I add pineapple or coconut to this recipe?

I suggest using a pineapple yogurt instead of adding pineapple to the carrot cake. I have not tested it with actual pineapple; it may cause the cupcake batter to not bake properly. Shredded coconut or raisins can be tossed into the batter without changing the texture. ⅓-1/2 cup or these add-ins is a safe amount to use.

I hope these cupcakes bring a little bit of that fresh, spring feeling into your kitchen!

-Sky🩷

More Delicious Recipes

  • Coconut Bundt Cake
  • Carrot Cake Cinnamon Rolls
    Carrot Cake Cinnamon Rolls
  • Easy Easter M&M Cookies
    Easy Easter M&M Cookies
  • Lemon Cookies Recipe
    Lemon Cookies Recipe

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📖 Recipe

Carrot Cake Cupcakes

Carrot Cake Cupcakes

These moist Carrot Cake Cupcakes are perfectly spiced and topped with the best cream cheese frosting. An easy, scratch made Easter dessert recipe with toasted walnuts!
No ratings yet
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Prep Time 15 minutes mins
Cook Time 20 minutes mins
Resting Time 35 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert
Servings 12 Servings

Equipment

  • 1 cupcake pan

Ingredients
  

Cupcake Batter

  • ½ cup light brown sugar packed
  • ⅓ cup granulated sugar
  • 2 large eggs
  • ¼ cup vegetable oil
  • 3 ounces plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ cup carrots shredded
  • ½ cup walnuts toasted and chopped

Cream Cheese Frosting

  • 8 ounces cream cheese softened
  • 4 ounces unsalted butter softened
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon salt
  • 3 cups powdered sugar

Instructions
 

  • For the batter: Preheat the oven to 350°F and line a cupcake pan with liners.
  • In a large bowl mix together both sugars, eggs, oil, yogurt and vanilla extract. Mix until fully combined.
  • In a separate bowl whisk together the flour, baking powder, baking soda, all of the spices and the salt. Whisk until fully combined. 
  • Next add the carrots and ¼ cup of the walnuts to the dry ingredients. Reserve the rest of the walnuts for decorating the cupcakes. Using your hands, mix until all of the carrots and nuts are coated with the flour and there are no clumps of carrots.
  • Now stir the dry ingredients into the wet ingredients and mix until fully incorporated.
  • Scoop into the lined cupcake pan, filling each liner ¾ of the way full. Bake for 20 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.
  • Cool completely before frosting.
  • For the Cream Cheese Frosting: In the bowl of a stand mixer, cream together the butter and cream cheese until well combined. Make sure there are no clumps before adding the powdered sugar.
  • Next add in the powdered sugar, a little at a time until completely combined. Stir in the vanilla extract and salt.
  • Frost the cooled cupcakes, then top each one with the remaining chopped walnuts. Enjoy!
Tried this recipe?Let us know how it was!

Easy Lemon Bars

March 10, 2026 by Sky Pilgreen Leave a Comment

Easy Lemon Bars are the ultimate dessert for anyone who loves a bright, zesty treat. This version features a tender shortbread crust that holds up perfectly to the tart lemon filling. These bars are so easy to make from scratch and are absolutely delicious!

For this recipe, I've used my favorite shortbread crust recipe. It includes an egg yolk which creates the best texture! It pairs beautifully with the tart lemon filling for the perfect balance of sweet and tart.

Table of contents

  • How To Make Lemon Bars
  • 👉 Sky's Tips
  • Storage
  • Frequently Asked Questions
  • More Delicious Recipes

If you are a fan of lemon desserts, you'll also love my Lemon Bundt Cake, these chewy Lemon Cookies, or my creamy Lemon Icebox Pie!

How To Make Lemon Bars

This recipe is straightforward, but technique matters. I've shared my best tips for creating the perfect lemon bars. Here is how I pull it all together:

  1. In a bowl or food processor, combine the dry ingredients and cut in the butter until it resembles coarse crumbs. Stir in the egg and water mixture just until the dough holds together when pressed.
  1. Press the mixture firmly into your lined pan. Place in the oven and bake for 15-20 minutes.
  1. Whisk together the sugar, eggs, and zest. Now whisk in the lemon juice and flour until the mixture is completely smooth.
  1. Pour over the pre-baked crust and place back into the oven and bake until the center is set, about 20 minutes.
  1. Place on a wire rack to cool completely before cutting.
  1. Cut into squares and dust with powdered sugar. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Use a food processor: If you have one, use it to make the crust, it will speed up the process and help keep the butter cold. Which will ensure you have the best texture!
  • Use a metal pan: I always recommend using a metal pan for the best bake. I have found that glass baking dishes tend to cause uneven baking.
  • Use fresh lemon juice: Since lemon is the star of this dessert, using fresh lemon juice is far better than bottled juice.
  • Cool completely: I know it's tempting to cut right into these delicious bars but wait until completely cooled so the filling has time to properly set.

Storage

Store your lemon bars in an airtight container in the refrigerator for up to 4 days. They are best served chilled!

Frequently Asked Questions

Why are my lemon bars runny?

The most common reason is undercooking. The center should be set and barely jiggle when tapped. Additionally, lemon bars must cool completely before slicing, as the filling continues to firm up when cooling.

How do I get a crispy shortbread crust that isn't soggy?

You must blind bake the crust until the edges just start to brown before adding the liquid.

How do I get clean slices?

Use a large sharp knife when slicing Lemon Bars. Be sure to wipe the blade clean with a warm, damp cloth between every cut.

These Easy Lemon Bars are so easy to make from scratch. I hope you give this recipe a try soon!

-Sky🩷

More Delicious Recipes

  • Shortbread Cookies
    Shortbread Cookies
  • Lemon Blackberry Cake
    Lemon Blackberry Cake
  • Strawberry Cheesecake Bars
    Strawberry Cheesecake Bars
  • Thumbprint Cookies
    Thumbprint Cookies with Jam

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📖 Recipe

Easy Lemon Bars

Easy Lemon Bars

A classic, from scratch Easy Lemon Bars recipe featuring an extra tender shortbread crust and a bright, tart filling. It's simple, delicious and perfect for any occasion.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Dessert
Servings 9 Servings

Equipment

  • 8x8 square baking dish metal

Ingredients
  

Shortbread Crust

  • ¼ cup granulated sugar
  • 4 ounces unsalted butter cubed & cold
  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 large egg yolk
  • 1 tablespoon water

Lemon Filling

  • 1 cup granulated sugar
  • 3 large eggs
  • 3 lemons zested
  • ½ cup fresh lemon juice
  • 3 tablespoons all-purpose flour
  • 1-2 tablespoons powdered sugar for dusting

Instructions
 

  • For the Shortbread Crust: Preheat the oven to 350°F. Line an 8x8 square baking pan with parchment paper. Be sure to leave an overhang on the sides for easy removal.
  • In a food processor (preferred) or a medium bowl, combine the flour, sugar and salt. Add the cold, cubed butter. Pulse or use a pastry cutter until the mixture resembles coarse crumbs. Using a food processor is best here as it keeps the butter cold, which is the secret to the best shortbread crust texture!
  • Mix the egg yolk and water together, then drizzle over the flour mixture. Mix just until incorporated. It will look dry, but will hold its shape when you squeeze a small hanful in your palm. It it's too dry to hold together, add 1 more tablespoon of water.
  • Press firmly into the lined pan. It won't look like a smooth dough yet, but it will come together once you press it firmly and evenly into the bottom of the pan. Bake for 15-20 minutes, or just until the edges are lightly browned.
  • For the Lemon Filling: In a medium bowl whisk together the sugar, eggs, and lemon zest. Whisk in the lemon juice and flour until the mixture is completely smooth.
  • Pour over the baked crust and return to the oven to bake for 20-25 minutes. The bars are done when the edges are set and the center has only a very slight jiggle when the pan is tapped.
  • Cool completely before lifting them from the pan. Dust with powdered sugar then cut into squares. Enjoy!

Notes

  • Use a food processor: If you have one, use it to make the crust, it will speed up the process and help keep the butter cold. Which will ensure you have the best texture!
  • Use a metal pan: I always recommend using a metal pan for the best bake. I have found that glass baking dishes tend to cause uneven baking.
  • Use fresh lemon juice: Since lemon is the star of this dessert, using fresh lemon juice is far better than bottled juice.
  • Cool completely: I know it's tempting to cut right into these delicious bars but wait until completely cooled so the filling has time to properly set.
Tried this recipe?Let us know how it was!

Cilantro and Lime Chicken Marinade

March 9, 2026 by Sky Pilgreen Leave a Comment

If you are looking for a reliable, easy way to transform your chicken, this Cilantro and Lime Chicken Marinade is it. It's a bright, zesty blend that turns simple chicken into a grilling season favorite in just a few easy steps.

There is so much flavor packed into this easy to make cilantro and lime chicken marinade. With fresh lime juice, cilantro and garlic, it packs a punch that is perfect for all cuts of chicken. For this recipe I'm sharing how I use it to marinate boneless skinless chicken breasts. They come out so incredibly flavorful and juicy I love a good from-scratch recipe that makes a simple weeknight dinner a win!

Table of contents

  • Key Ingredients & Substitutions
  • How To Make Cilantro and Lime Chicken Marinade
  • Versatile Cooking & Prep Methods
  • What To Serve With Cilantro Lime Chicken
  • 👉 Sky's Tips
  • Storage
  • Frequently Asked Questions
  • More Delicious Recipes

As soon as the weather warms up, we start grilling as much as we can. This recipe is a fantastic addition to your summer rotation, right alongside my Easy Grilled Chicken Marinade or my family favorite Hamburger Patty recipe.

Key Ingredients & Substitutions

  • Fresh Lime Juice - The citrus is what helps tenderize the meat. I highly recommend using fresh lime over the bottled kind for that bright, zingy flavor.
  • Olive Oil - This helps the spices stick to the meat and prevents the chicken from sticking to the grill grates. You can substitute with any other neutral tasting oil if you need to.
  • Honey - Just a touch of sweetness to balance the lime.
  • The Spices: A blend of salt, pepper, smoked paprika, and cumin creates a subtle smoky flavor. The pinch of chipotle powder adds a mild warmth without being spicy, but you can always add more chipotle powder (or cayenne powder) if you want a spicy kick!

See the recipe card below for the full list of ingredients and measurements.

How To Make Cilantro and Lime Chicken Marinade

This marinade comes together in just a few minutes. I love how the lime and cilantro marry together to create a flavor combination that works so beautifully when grilled!

Combine the marinade ingredients and stir well to combine.

Pour the mixture over the chicken, give it a good toss, cover and let sit for 20-30 minutes.

Grill until the internal temperature reaches 165°F when temped with a thermometer. Garnish with cilantro and fresh lime juice. Enjoy!

See the recipe card below for the full recipe.

Versatile Cooking & Prep Methods

While I love the smoky char of the grill, this recipe is incredibly versatile:

  • Any cut of Chicken works with this marinade.
  • Want to cook this inside? You can cook the chicken in a cast iron griddle on the stove or bake in the oven at 400°F.
  • Add this recipe to your freezer prep list! Just make the marinade, put the chicken in a freezer safe bag, toss to coat, and freeze. Thaw in the refrigerator overnight before you are ready to cook, and it marinates while it thaws. Just be sure to cook it immediately after the thaw.

What To Serve With Cilantro Lime Chicken

I love slicing it and wrapping it in tortillas to serve as tacos, but it's just as delicious on its own served alongside Spanish Rice or this fresh Corn and Avocado Salad.

👉 Sky's Tips

  • Because of the lime juice, you don't want to let the chicken sit in the marinade for more than 2 hours. If it sits too long, the texture can become a bit mushy or mealy. 20-30 minutes is the perfect amount of time!
  • Before the chicken hits the grill, let the excess marinade drip off. This helps the meat sear and get those nice grill marks instead of steaming on the grates.
  • I always save a little extra chopped cilantro and a fresh lime wedge to squeeze over the chicken right before serving. It really wakes up all the flavors!

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. It's delicious in a fresh salad the next day!

Frequently Asked Questions

Is this marinade spicy?

As written, it is very mild with just a hint of heat. However, it's easy to adjust! If you want more heat, just add more chipotle powder or some red pepper flakes.

Can I use dried cilantro?

I really recommend sticking with fresh cilantro for this one. Dried cilantro doesn't have as strong of a flavor as fresh cilantro, which you really want in this recipe.

Whether you're prepping for a busy week or firing up the grill, I hope this Cilantro and Lime Chicken Marinade makes it into your recipe repertoire.

-Sky🩷

More Delicious Recipes

Beef Fajitas

Black Bean and Chickpea Salad

Guacamole

Fresh Salsa

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📖 Recipe

Cilantro and Lime Chicken Marinade

Cilantro and Lime Chicken Marinade

A bright and zesty Cilantro Lime Chicken Marinade recipe with fresh lime juice, cilantro, and garlic. Perfect for grilling season, freezer prep, and easy weeknight dinners!
No ratings yet
Print Recipe Pin Recipe
Prep Time 8 minutes mins
Cook Time 20 minutes mins
Marinating Time 20 minutes mins
Total Time 48 minutes mins
Course Dinner
Servings 4 Servings

Ingredients
  

  • 4 chicken breasts
  • 6 tablespoons olive oil
  • ¼ cup fresh lime juice
  • 1 tablespoon honey
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cumin
  • ⅛ teaspoon chipotle powder
  • ¼ cup fresh cilantro chopped

Instructions
 

  • Combine all of the marinade ingredients in a bowl and stir until fully combined.
  • Pour over the chicken, cover and let marinade for 20-30 minutes.
  • Remove the chicken from the marinade, letting the excess drip off. Sprinkle with additional salt and pepper, if desired, then grill until internal temperature reaches 165°F.
  • When serving, sprinkle over additional chopped cilantro and a squeeze of fresh lime juice. Enjoy!

Notes

  • If you aren't using a grill, you can bake the marinated chicken in the oven. Preheat your oven to 400°F. Place the chicken in a baking dish or on a parchment-lined sheet pan. Bake for 20-25 minutes (depending on the thickness of the breasts) or until the internal temperature reaches 165°F
  • Because of the lime juice, you don't want to let the chicken sit in the marinade for more than 2 hours. If it sits too long, the texture can become a bit mushy or mealy. 20-30 minutes is the perfect amount of time!
    Before the chicken hits the grill, let the excess marinade drip off. This helps the meat sear and get those nice grill marks instead of steaming on the grates.
  • I always save a little extra chopped cilantro and a fresh lime wedge to squeeze over the chicken right before serving. It really wakes up all the flavors!
Tried this recipe?Let us know how it was!

Lemon Bundt Cake

March 2, 2026 by Sky Pilgreen Leave a Comment

This homemade Lemon Bundt Cake recipe is the ultimate spring dessert. It's soft, moist, and bursting with lemon flavor in every bite. Finished with a simple lemon icing that drips perfectly down the sides, this cake is bright, fresh, and absolutely irresistible.

Lemon is hands down my favorite ingredient to bake with. From my Lemon Cookies to my Lemon Blackberry Cake, I always find myself reaching for lemons to incorporate in my next bake!

If you've tried my Vanilla Bundt Cake recipe then you will recognize the base of this moist lemon bundt cake recipe. I've adapted it to include fresh lemon zest and lemon juice for a bright, from scratch lemon flavor. The result is pure magic! The crumb is perfectly soft and tender, and the lemon icing complements the cake perfectly!

You might also like this Coconut Bundt Cake or this Chocolate Bundt Cake! Both are just as delicious as this Lemon Cake!

Key Ingredients & Substitutions

  • Lemons - You'll need both the zest and the juice. Fresh is best here, you don't want to use bottled juice.
  • Buttermilk - Adds richness and helps create that perfectly soft and tender crumb. If needed, you can substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • Sour Cream - This adds moisture. Plain Greek yogurt can be substituted if needed.

See the recipe card below for the full list of ingredients and measurements.

How To Make Lemon Bundt Cake

This moist lemon bundt cake recipe is so easy to make! Here is how I pull it all together:

  1. Cream the butter, sugar, and lemon zest together until light and fluffy.
  1. Add the eggs, one at a time, followed by vanilla and fresh lemon juice.
  1. Alternate adding your flour mixture and your buttermilk/sour cream mixture.
  1. Spoon the batter into the prepared bundt pan. Bake until a toothpick comes out clean. Cool completely before icing.
  1. For the icing, whisk together the powdered sugar, lemon juice and vanilla extract.
  1. Drizzle the icing over the cooled cake. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Adding the lemon zest to the butter and sugar during the creaming process helps to release even more lemon flavor.
  • Use room temperature ingredients for the smoothest batter and best texture.
  • Grease and flour your bundt pan generously. Bundt cakes love to stick.
  • Let the cake cool for 5-10 minutes before inverting it to let the cake release from the pan.

Storage

Store the cake covered at room temperature for up to 3 days.

Frequently Asked Questions

Why did my bundt cake stick to the pan?

Bundt pans need to be greased and floured very generously. Be sure to get into every crevice to make removing easier.

Can I use Bottled lemon juice?

Fresh lemon juice is best for that bright fresh lemon flavor. I do not recommend using bottled lemon juice.

How do you keep lemon bundt cake moist?

Using buttermilk and sour cream is in the batter helps create a moist lemon bundt cake with a soft and tender crumb.

I hope this homemade Lemon Bundt Cake recipe becomes a new favorite in your home! It's the perfect centerpiece for Easter, Mother's Day, or any day!

-Sky🩷

More Delicious Recipes

Carrot Cake

Strawberry Poke Cake

Easy Chocolate Cake

Vanilla Cupcakes with Buttercream

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📖 Recipe

Lemon Bundt Cake

Lemon Bundt Cake

This Lemon Bundt Cake is moist, tender, and packed with fresh lemon flavor! An easy, from scratch Spring dessert topped with a lemon icing!
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Prep Time 15 minutes mins
Cook Time 55 minutes mins
Resting Time 30 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Dessert
Servings 12 Servings
Calories 487 kcal

Equipment

  • 10 - 12 cup Bundt Pan

Ingredients
  

Cake Batter

  • 1 cup unsalted butter softened
  • 1 ¾ cups granulated sugar
  • 3 lemons zested
  • 4 large eggs
  • 3 tablespoons lemon juice
  • 1 ½ teaspoons vanilla extract
  • 1 cup buttermilk
  • ¼ cup sour cream
  • 2 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt

Lemon Icing

  • 2 cups powdered sugar
  • 3 tablespoons lemon juice
  • ½ teaspoon vanilla extract

Instructions
 

  • For the Cake Batter: Preheat an oven to 350°F and generously butter and flour a nonstick bundt pan.  
  • Add the butter, sugar, and zest of 3 lemons to a mixing bowl and cream together until the mixture becomes light and fluffy, which typically takes about five minutes.
  • Then, add in the eggs one at a time, ensuring each is well incorporated before adding the next. Add in the lemon juice, and vanilla extract and mix until fully combined.
  • In a separate bowl whisk together the buttermilk and sour cream. In another bowl whisk together the flour, baking powder, baking soda and salt.
  • Now incorporate one-third of the dry ingredients and mix until just combined. Then add one-third of the wet ingredients and mix until just combined. Continue this process, alternating between wet and dry, until all ingredients are fully incorporated.
  • Spoon the batter into the prepared bundt pan and bake for 50-55 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  • Allow the cake to cool for 5 minutes then invert it onto a cooling rack. Cool completely before icing.
  • For the Lemon Icing: While the cake is cooling whisk together the powdered sugar, lemon juice and vanilla extract. Once the cake has completely cooled, pour over the icing. Enjoy!

Notes

  • Adding the lemon zest to the butter and sugar during the creaming process helps to release even more lemon flavor.
  • Use room temperature ingredients for the smoothest batter and best texture.
  • Grease and flour your bundt pan generously. Bundt cakes love to stick.
  • Let the cake cool for 5-10 minutes before inverting it to let the cake release form the pan.

Nutrition

Calories: 487kcalCarbohydrates: 75gProtein: 6gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 108mgSodium: 223mgPotassium: 138mgFiber: 2gSugar: 51gVitamin A: 632IUVitamin C: 17mgCalcium: 83mgIron: 2mg
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Roasted Zucchini and Squash

February 28, 2026 by Sky Pilgreen Leave a Comment

Simply seasoned and roasted to perfection. This Roasted Zucchini and Squash recipe is the easiest summer side you'll make all season. Sliced fresh zucchini and yellow squash are tossed in olive oil, simply seasoned, then roasted at 425°F until tender and delicious!

If your garden is overflowing with summer squash, this recipe is a fantastic way to use the harvest. Even with simple seasonings, the zucchini and squash take on incredible flavor when roasted. I love adding a sprinkle of fresh thyme for a bright, savory punch.

This easy side dish is the perfect companion for my Creamy Garlic Pork Chops or even my Chicken Fried Chicken.

Key Ingredients & Substitutions

  • Zucchini and Yellow Squash - I recommend using medium-sized squash for the best texture. All of either the zucchini or the yellow squash can be used too!
  • Olive Oil - Or any neutral tasting oil to toss the vegetables in to roast.
  • Garlic - I love using freshly minced garlic here for a punchy garlic taste. If you do not have fresh garlic, you can certainly use granulated or powdered.
  • Fresh Thyme - This adds a beautiful earthy note that pairs so nicely with the vegetables. Dried can be used, or even other fresh herbs like oregano and parsley.
  • Salt & Pepper - To enhance all those natural garden flavors.

How To Make Roasted Zucchini and Squash

This side dish comes together in just a few simple steps. The prep is minimal, making it perfect for busy weeknights. I like to toss everything right on the baking sheet to save on dishes.

  1. Cut the zucchini and squash in ¼-inch-thick half-moons.
  1. Add to the prepared pan and season with the salt, pepper, minced garlic and fresh thyme.
  1. Drizzle over the oil and toss to coat evenly. Spread out into a single layer.
  1. Roast at 425° for 15-20 minutes or until tender and starting to brown. Sprinkle over the remaining thyme. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Don't Overcrowd the Pan: This is the most important tip! Make sure the squash is in a single layer so they will roast instead of steam.
  • Uniform Slices: Cutting your zucchini and squash into consistent ¼-inch or slightly larger half-moons ensures they all finish cooking at the same time.
  • Don't Overcook: Cook just until tender to prevent soggy squash. It should still have a little bite. Roasting at high heat helps the edges caramelize slightly.

Storage & Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Roasted zucchini and squash do not freeze well. Use your leftovers in your favorite soup, in a frittata or mixed into your favorite pasta dish.

Whether you are clearing out your garden harvest or just looking for a delicious side to round out dinner, I hope you give this Roasted Zucchini and Squash a try soon! It's proof that simple, from scratch ingredients really do make the best meals.

-Sky🩷

More Delicious Recipes

Roasted Brussels Sprouts

Southern Fried Cabbage

Lemon Garlic Asparagus

Rosemary Roasted Potatoes

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📖 Recipe

Roasted Zucchini & Squash

Roasted Zucchini and Squash

A simple side made in just 30 minutes! This easy Roasted Zucchini and Squash recipe is the perfect summer side dish!
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Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Side Dishes
Servings 4 Servings
Calories 129 kcal

Ingredients
  

  • 2 medium zucchini
  • 2 medium yellow squash
  • 2 cloves garlic minced
  • 3 tablespoons olive oil or any neutral tasting oil
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper
  • 1-2 teaspoons fresh thyme chopped

Instructions
 

  • Preheat an oven to 425° F and line a baking sheet with parchment paper.  
  • Slice the zucchini and yellow squash in half lengthwise first. Then slice each squash in ¼-inch-thick slices, creating half-moons.  
  • Place all of the squash on the lined baking sheet, sprinkle over the salt, pepper, minced garlic and all but ¼ teaspoon of the fresh thyme.
  • Drizzle the oil over the vegetables, toss to evenly coat. Spread out into an even layer.
  • Place in the preheated oven and roast for 20 minutes, or until the squash are tender. Sprinkle with remaining fresh thyme. Enjoy!

Nutrition

Calories: 129kcalCarbohydrates: 7gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 882mgPotassium: 525mgFiber: 2gSugar: 5gVitamin A: 417IUVitamin C: 35mgCalcium: 37mgIron: 1mg
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Irish Soda Bread

February 23, 2026 by Sky Pilgreen Leave a Comment

If you've ever wanted fresh, homemade bread without the time commitment of yeast, this easy Irish Soda Bread recipe is exactly what you need. It's simple, reliable, and bakes up beautifully with just 4 ingredients!

I often throw this bread recipe together on nights when I'm craving fresh bread but didn't make the time to start a yeasted loaf. We always serve ours warm with plenty of softened butter and a sprinkle of flaky salt. It's also a breakfast favorite in our house, toasted and slathered with jam!

While I love the process of making Sourdough Bread, sometimes life is busy and I need a from-scratch win that's fast. This soda bread is the perfect vessel to soak up the creamy broth from a Potato Soup or a hearty bowl of Beef Stew.

If you're looking for more easy bakes, you might also love my French Bread or my fluffy Dinner Rolls recipe.

Key Ingredients & Substitutions

  • All Purpose Flour - This gives the bread a perfect crumb. You can use Bread Flour, but it will result in a slightly heartier, chewier texture.
  • Baking Soda - This is the leavening agent. Make sure yours is fresh and sifted before using.
  • Salt - Don't skip this! It brings out the flavor of the buttermilk.
  • Buttermilk - The key ingredient here for flavor and rising! If you don't have buttermilk, you can make a quick version by adding 1 tablespoon of lemon juice or vinegar to 1 ¾ cup of regular milk and letting it sit for 5 minutes before using.

See the recipe card below for the full list of ingredients and measurements.

How To Make Irish Soda Bread

This Irish Soda Bread recipe is so easy to make, with just 4 ingredients and a little time. Here is how I pull it all together:

  1. Whisk together the flour, salt and baking soda.
  1. Stir in the buttermilk until a shaggy dough forms.
  1. Gently knead the dough until it just comes together.
  1. Using your hands, shape into a round loaf.
  1. Transfer the dough to your prepared pan. Using a sharp knife, score the top with a "X".
  1. Bake for 15 minutes at 450° F then bump the heat down to 375° F for the remaining 25 minutes. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Don't overwork the dough. Unlike yeast bread, you do not want to develop gluten here. Knead just enough to hold its shape, or the bread will turn out tough.
  • Sift your flour and baking soda together. Baking soda tends to clump, so sifting it will eliminate the possibility of biting into a bitter spot in your bread.
  • Score your bread! Scoring the bread isn't just for looks, it allows the steam to escape, preventing the bread from creating its own spot to release the steam.

Storage

Irish Soda Bread is best eaten within 1-2 days after baking. To store leftovers, wrap tightly in plastic wrap or place in an airtight container at room temperature for up to 2 days. It makes excellent toast on the second day!

Frequently Asked Questions

Why is my Irish Soda Bread so dense?

Usually, this is from over mixing the dough. Mix until just combined!

Can I add raisins?

Yes! You can certainly add about ½ cup of raisins and a tablespoon of sugar if you want a sweet loaf.

I hope you give this Irish Soda Bread a try soon!

-Sky🩷

More Delicious Recipes

Green Beans and Potatoes

Southern Fried Cabbage with Bacon and Onions

Pork Tenderloin with Potatoes

Whole Roasted Chicken

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📖 Recipe

Irish Soda Bread

Irish Soda Bread

Learn how to make 4 Ingredient Irish Soda Bread in under an hour! This easy no yeast bread is perfect for beginners and pairs perfectly with soups and stews.
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Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Breads
Servings 1 Loaf

Ingredients
  

  • 3 ½ cups all-purpose flour
  • 1 ½ teaspoons salt
  • 1 teaspoon baking soda
  • 1 ¾ cups buttermilk

Instructions
 

  • Preheat the oven to 450°F and grease or line a 10-inch cast iron skillet. Alternatively, you can line a baking sheet with parchment paper.
  • In a large bowl whisk together the flour, salt and sifted baking soda.
  • Stir in 1 ¼ cups of the buttermilk with a spoon. If the dough is too stiff stir in the remaining buttermilk. The dough will be shaggy and lightly tacky, not sticky. Pour it out onto a lightly floured work surface and gently knead it until it comes together.
  • Shape into a ball and transfer to the prepared skillet.
  • Score with a sharp knife about ½ inch deep. Place in the oven and bake for 15 minutes. Bump the temperature down to 375°F and bake for another 25 minutes.
  • Transfer to a cooling rack and let cool for 15-20 minutes before serving. Enjoy!

Notes

  • Buttermilk Substitute - If you don't have buttermilk, you can make a quick version by adding 1 tablespoon of lemon juice or vinegar to 1 ¾ cup of regular milk and letting it sit for 5 minutes before using.
  • Don't overwork the dough. Unlike yeast bread, you do not want to develop gluten here. Knead just enough to hold its shape, or the bread will turn out tough.
  • Sift your flour and baking soda together. Baking soda tends to clump, so sifting it will eliminate the possibility of biting into a bitter spot in your bread.
  • Score your bread! Scoring the bread isn't just for looks, it allows the steam to escape, preventing the bread from creating its own spot to release the steam.
Tried this recipe?Let us know how it was!

Spicy Coleslaw

February 16, 2026 by Sky Pilgreen Leave a Comment

This homemade Spicy Coleslaw recipe is bold, creamy, and has just the right amount of heat. Made with cabbage, jalapenos, onions and a homemade coleslaw dressing, it's an easy scratch-made side dish that pairs perfectly with BBQ, tacos, and sandwiches.

This is one of my favorite coleslaws to make. The combination of cilantro, lime, and jalapeños works so well with the homemade dressing and the crunchy cabbage mixture. It definitely has a little bit of a kick, but it's not overwhelming, just enough to feel it. The best part is, you can totally control that heat yourself.

I also use this spicy coleslaw recipe for these Pulled Pork Sliders, which pairs perfectly with the tender meat. If you are looking for something a bit more mild for the kids or a traditional BBQ, I also have a Traditional Coleslaw recipe that is just as easy to whip up.

Key Ingredients & Substitutions

  • Cabbage - I like to use a combination of both green and purple cabbage for a pop of color. A good ration is 5 cups of green cabbage to 1 cup of purple cabbage. If you prefer, all green cabbage can be used.
  • Red Onion - These add a nice bite and beautiful color. You can substitute the red onions for yellow or white onions if that's what you have on hand.
  • Jalapeños - Fresh jalapeños are the star here.
  • Lime Juice - Fresh is best, substitute with lemon if you need to.
  • Cilantro - Fresh is best for flavor and color.

See the recipe card below for the full list of ingredients and measurements.

How To Make Spicy Coleslaw

This homemade spicy coleslaw comes together with just a little bit of chopping and a quick stir. It's the perfect spicy slaw for tacos or a simple weeknight side. Here is how I pull it all together:

  1. In a large bowl, toss together your cabbage, onions, cilantro and chopped jalapeños.
  1. In a smaller bowl, whisk together your mayo, lime juice, vinegar, and spices until smooth.
  1. Pour the dressing over the coleslaw and mix well to combine.
  1. You can serve this up immediately or pop it in the fridge for a bit to let the flavors marry. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Test the heat: Add 1 jalapeño first, then add more to your liking.
  • Lower the spice: If you just want the jalapeño flavor without the heat, you can remove the seeds and membranes before chopping the jalapeños.
  • Prepping: If prepping in advance wait to dress the coleslaw 30 minutes to 1 hour before serving to keep it from getting watery. If it does, just give it a good stir before serving.

What To Serve with Spicy Coleslaw

This versatile side dish is an excellent easy BBQ side dish that pairs perfectly with the scratch-made favorites:

Dutch Oven Pulled Pork

Hamburger Patty Recipe

Carnitas Tacos

Easy Grilled Chicken Marinade

Storage

Store any leftover coleslaw in an airtight container in the refrigerator for 3-5 days. If it sits for a day or two, you might notice some liquid at the bottom; just give it a quick stir to bring that creamy dressing back together!

Frequently Asked Questions

How do you keep coleslaw from getting watery?

To prevent watery coleslaw, wait to add the dressing until about 30 minutes to 1 hour before serving.

Can I make spicy coleslaw the day before?

Yes! You can absolutely prep the cabbage mixture and the dressing separately the day before. I recommend storing them in separate containers in the fridge and tossing them together just before you're ready to serve to keep everything as crisp as possible.

I hope you give this delicious spicy coleslaw recipe a try soon! Let me know in the comments what you like serving it with.

-Sky🩷

More Delicious Recipes

Broccoli Salad

Guacamole

Corn and Avocado Salad

Chicken Salad with Grapes and Pecans

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📖 Recipe

Spicy Cole Slaw

Spicy Coleslaw

A homemade Spicy Coleslaw made with fresh jalapeños and a creamy dressing. This simple side dish has a zesty kick that pairs perfectly with pulled pork, burgers, or your favorite taco recipes.
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Prep Time 20 minutes mins
Total Time 20 minutes mins
Course Side Dish
Servings 6 Servings
Calories 201 kcal

Ingredients
  

  • 6 cups cabbage thinly sliced
  • ½ cup red onion thinly sliced
  • ¼ cup cilantro chopped
  • 2-3 large jalapeños finely chopped
  • ⅔ cup mayo
  • 2 teaspoons granulated sugar
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons lime juice
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon chipotle powder

Instructions
 

  • In a large bowl, combine the shredded cabbage, thinly sliced red onions, cilantro and chopped jalapeños.
  • In a separate bowl mix together the mayo, sugar, apple cider vinegar, lime juice, salt, pepper, and chipotle powder.
  • Pour the dressing over the cabbage mixture and stir well to combine. Enjoy!

Notes

  • Test the heat: Add 1 jalapeño first, then add more to your liking.
  • Lower the spice: If you just want the jalapeno flavor without the heat, you can remove the seeds and membranes before chopping the jalapeños.
  • Prepping: If prepping in advance wait to dress the coleslaw 30 minutes to 1 hour before serving to keep it from getting watery. If it does, just give it a good stir before serving.

Nutrition

Calories: 201kcalCarbohydrates: 8gProtein: 1gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 11gMonounsaturated Fat: 4gTrans Fat: 0.05gCholesterol: 10mgSodium: 646mgPotassium: 170mgFiber: 2gSugar: 4gVitamin A: 268IUVitamin C: 29mgCalcium: 37mgIron: 1mg
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Sourdough Cinnamon Rolls

February 16, 2026 by Sky Pilgreen Leave a Comment

If you are looking for a new sourdough recipe, these overnight Sourdough Cinnamon Rolls are a must-try! These rolls are soft, buttery, and packed with a rich cinnamon sugar filling. By using an overnight bulk ferment, you get that signature sourdough tang and a pillowy texture that makes these a family favorite!

Any chance I get to turn my sourdough starter into sweet baked goods, I do. These Sourdough Cinnamon Rolls have been a favorite of mine for years, and my kids even love them!

The long fermentation process not only develops a deep flavor but makes them easier to digest. It's a from-scratch win that feels like a treat but is made with wholesome ingredients.

If you are on a sourdough kick like I am, be sure to check out my Sourdough English Muffins for another breakfast staple or try my Cinnamon Raisin Sourdough Bread if you want those cozy flavors in a toasted loaf!

Key Ingredients & Substitutions

  • Active Sourdough Starter - This recipe requires a bubbly, active starter fed about 4-6 hours before you begin. Using discard will not provide the same rise for this specific overnight method.
  • All-Purpose Flour - I've tested this with bread flour, but I prefer the soft crumb that all-purpose provides. Bread flour can be substituted if you prefer a chewier texture.
  • Whole Milk & Butter - These fats enrich the dough, ensuring that the rolls are soft and tender.
  • Cinnamon Filling - For a delicious filling, I use brown sugar, butter and cinnamon. Granulated sugar can be substituted for the brown sugar if needed.

See the recipe card below for the full list of ingredients and measurements.

How To Make Sourdough Cinnamon Rolls

Feed your sourdough starter at least 4 hours before beginning the recipe. If your kitchen is on the cooler side, it may take longer for the starter to become active.

  1. Combine the active starter, honey, eggs and vanilla. Slowly add your butter mixture and mix to combine. Now add in the flour and salt, then knead for 8-10 minutes until smooth and elastic.
  1. Start the stretch and folds. Wait 15 minutes after the first set of stretch and folds, then perform another set. Lightly oil the dough, cover with a damp cloth and set on the counter to bulk ferment overnight.
  1. Roll the dough into a 12"x16" rectangle, spread an even layer of the cinnamon sugar filling over the dough.
  1. Starting with the long end roll the dough up into a long log. Try to keep it tight as you are rolling it up.
  1. Cut into 9 equal rolls and place in a lined cast iron skillet or baking dish. Cover and proof until puffy.
  1. Bake for 30 minutes, cool for 5-10 minutes then drizzle over the icing. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Managing the Temperature: If your kitchen is warm (especially in the summer), don't leave the dough on the counter overnight. Let it sit at room temperature for 3-4 hours after your stretch and folds, then pop in the refrigerator overnight. This prevents over-fermentation.
  • Testing for proofed rolls: To see if they are ready to bake, gently press a finger into the dough. If it springs back slowly and leaves a slight indent, they are ready to bake! If it snaps back immediately, they need more time.
  • Cold Dough Note: If you refrigerated your dough overnight, it will take a bit longer to proof in the morning, but the shaping will be easier! Be patient, waiting for that puffy look is the key to a soft roll.

Sample Baking Schedule

  • 2:00 PM: Feed your sourdough starter.
  • 6-7:00 PM: Mix and knead the dough.
  • 6-7:15 PM: Cover and let rest for 40 minutes.
  • 7:55 PM: Perform the first set of stretch and folds.
  • 8:10 PM: Perform the second set of stretch and folds. Cover and begin the bulk fermentation (Room temp or fridge - see tips above!).
  • 7:00 AM (Next Day): Shape the rolls and place in the pan for the final proof.
  • 8-9:00 AM: Bake, ice and enjoy!

Sourdough is all about timing. While your kitchen temperature will play a role, this is the schedule I follow to have warm, fresh rolls ready by mid-morning.

Frequently Asked Questions

Can I use sourdough discard for these Cinnamon Rolls?

For this specific overnight recipe, an active, bubbly starter is required to ensure the rolls rise properly and stay fluffy.

How do I know when my cinnamon rolls are done proofing?

Gently press a finger into the side of a roll. If the dough springs back slowly and leaves a small indent, they are ready for the oven! If it snaps back quickly, they need more time to rise.

Storage

These are best served fresh and warm. To store, place in an airtight container in the fridge for up to 3 days.

I hope these overnight sourdough cinnamon rolls become one of your staple sourdough recipes like they are mine! Once you master the overnight timing, they become so easy to make. If you make a batch, let me know how they turn out!

-Sky🩷

More Delicious Recipes

Sourdough Bread

Homemade Cinnamon Rolls

Sandwich Bread

Homemade Breadsticks

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📖 Recipe

Overnight Sourdough Cinnamon rolls

Sourdough Cinnamon Rolls

These Sourdough Cinnamon Rolls are the ultimate weekend breakfast. Using a simple overnight bulk ferment, this recipe produces incredibly soft, buttery rolls with a rich cinnamon-sugar filling. A must-try recipe for any sourdough lover looking for a reliable, from-scratch sweet treat.
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Prep Time 20 minutes mins
Cook Time 30 minutes mins
Rest Time 14 hours hrs
Total Time 14 hours hrs 50 minutes mins
Course Breakfast, Dessert
Servings 9 Servings
Calories 366 kcal

Ingredients
  

Dough

  • ⅔ cup milk
  • 4 tablespoons unsalted butter
  • 1 large egg room temperature
  • 100 grams sourdough starter active and bubbly
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon salt

Filling

  • 4 tablespoons unsalted butter softened
  • ½ cup brown sugar
  • 1 ½ tablespoons cinnamon

Icing

  • ½ cup powdered sugar
  • 3 tablespoons heavy cream
  • ¼ teaspoon vanilla extract

Instructions
 

  • For the dough: In a small saucepan, combine the butter and milk. Heat until warmed and the butter has melted. Set aside until needed.
  • In the bowl of a mixer fitted with the dough hook attachment combine the eggs, vanilla extract, active starter and honey. Mix to combine. Slowly add in the warm milk and butter mixture.
  • Add in the flour and salt. Mix fully then start kneading the dough. Knead on the lowest setting for 8-10 minutes or until you have a soft and elastic dough. At this point the dough should be slightly sticky.
  • Cover with a damp towel and let rest for about 40 minutes. After 40 minutes stretch and fold the dough by grabbing one side of the dough, stretching it out as far as it will go without tearing, fold it over the top of the dough, turn then repeat until you have stretched and folded 4 times. Cover and let rest for 15 minutes. Repeat the stretching and folding process again.
  • Once the stretching and folding has been completed the second time, lightly cover the dough with oil, place the damp towel back on and let the dough bulk ferment overnight.
  • In the morning: Remove the dough from the bowl and place on a lightly oiled work surface. Roll the dough out into a 12" x 16" rectangle.
  • For the filling: Combine the softened butter, brown sugar and cinnamon. Spread in an even layer on the dough, leaving an ½" space around the edges.
  • Starting with the long end roll the dough up into a long log. Try to keep it tight as you are rolling it up.
  • Cut into equal pieces. For larger rolls cut into 1" pieces. For smaller rolls cut into 1 ¼" to 1 ½" pieces.
  • Place in a well-greased or lined 12" cast iron pan or any other baking dish lined with parchment paper. Cover with a towel and let proof until puffy, approximately 1 to 2 hours.
  • When the dough is almost done proofing, preheat the oven to 350°F.
  • When the rolls are fully proofed place in the oven and bake for 30 minutes. Remove from the oven and allow to cool for 5-10 minutes before adding the icing.
  • For the icing: Combine the powdered sugar, heavy cream and vanilla extract in a small bowl. Once the cinnamon rolls have cooled slightly spread the icing all over the rolls. Enjoy!

Notes

  • Starter Tip: Ensure your starter is at its peak (doubled in size and bubbly) before mixing the dough. If your kitchen is cool, this may take up to 6 hours after feeding.
  • Temperature Control (Summer vs. Winter): Sourdough is sensitive to heat. In the summer, let the dough rest at room temperature for 3-4 hours after the stretch and folds, then move it to the refrigerator overnight. This prevents over-fermentation and makes the dough much easier to roll out and shape the next morning.
  • Proofing Note: Since refrigerated dough is cold, the final proof in the pan may take longer (up to 2-3 hours) to become puffy. Don't rush this step! The "puffy" look is the key to a soft roll.
  • The Finger Spring Test: To check if the rolls are ready to bake, gently press a finger into the dough. If it springs back slowly and leaves a slight indent, it's ready. If it snaps back immediately, it needs more time.

Nutrition

Calories: 366kcalCarbohydrates: 56gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 55mgSodium: 281mgPotassium: 109mgFiber: 2gSugar: 23gVitamin A: 448IUVitamin C: 0.1mgCalcium: 61mgIron: 2mg
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Coconut Bundt Cake

February 9, 2026 by Sky Pilgreen Leave a Comment

This Coconut Bundt Cake is fluffy, moist, and packed with delicious coconut flavor. It's made from scratch with coconut cream and topped with a simple coconut icing that brings everything together.

This is currently my favorite cake recipe. While testing this Coconut Bundt Cake, I completely fell in love with the richness coconut cream brings to the crumb. I started with my Vanilla Bundt Cake and slightly tweaked it to create a version where the coconut flavor is perfectly balanced, never overpowering or artificial tasting.

I tend to lean on a handful of scratch recipes I've perfected over the years. It's the same no-fuss philosophy I use for my Chocolate Bundt Cake and Coconut Cream Pie, relying on simple ingredients and solid technique so you get a win every time. This Coconut Bundt Cake follows that same reliable, from-scratch approach.

Key Ingredients & Substitutions

  • Coconut Cream - Adds richness and coconut flavor. If needed, you can substitute with buttermilk.
  • Sour Cream - Keeps the cake moist and tender. Greek yogurt works well as a substitute.
  • Shredded Coconut - I prefer unsweetened since the icing is fairly sweet, but sweetened coconut can be used if you prefer it.

How To Make Coconut Bundt Cake

This cake comes together easily using the classic creaming method and alternating wet and dry ingredients for the best texture. Here is how I pull it all together:

  1. Cream together the butter and sugar until light and fluffy.
  1. Add in the eggs, mixing one at a time, then stir in the vanilla and coconut extracts until fully combined.
  1. In a medium bowl whisk together the flour, baking powder, baking soda and salt. In another bowl whisk together the milk, coconut cream and sour cream.
  1. Alternate adding dry and wet ingredients to the batter, starting and ending with dry. Mix until just combined.
  1. Spoon into the prepared bundt pan and bake for 50-55 minutes, or until a toothpick inserted comes out clean.
  1. Cool for 5 minutes then invert and remove from the pan to cool completely before icing.
  1. Once the cake has cooled whisk together the icing ingredients.
  1. Drizzle the icing over the cake then sprinkle over the shredded coconut. Enjoy!

👉 Sky's Tips

  • Use room temperature ingredients for even mixing and the best texture.
  • Don't overmix the batter; it keeps the cake light and tender.
  • Thoroughly grease and flour the bundt pan to prevent sticking.
  • Let the cake cool for about 5 minutes, then invert the pan to help it release. Removing the cake from the pan while it's still warm greatly increases your chances of getting it out without breaking. If it does break, a little cake surgery will fix it. It happens!

Storage

Store leftover cake covered at room temperature for up to 2 days. Refrigerate for up to 5 days. Bring chilled slices to room temperature before serving for the best texture.

If you're looking for a dependable, from scratch cake with just the right amount of coconut flavor, this Coconut Bundt Cake is the one. It's simple, delicious, and perfect for any occasion.

-Sky🩷

Frequently Asked Questions

How do you keep a bundt cake from sticking?

Grease and flour the pan generously.

Can I use milk instead of coconut cream in a coconut cake?

Yes. You can replace all of the coconut cream with buttermilk or whole milk.

What is the secret to a tender coconut cake?

Coconut cream. Using coconut cream in the batter helps create a tender crumb and adds richness without making the cake heavy.

More Delicious Recipes

Easy Chocolate Cake

Vanilla Cupcakes with Buttercream

Strawberry Poke Cake

Carrot Cake Recipe

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📖 Recipe

Coconut Bundt Cake

Tender Coconut Bundt Cake made from scratch with coconut cream, finished with a simple coconut icing, and topped with shredded coconut.
No ratings yet
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Prep Time 15 minutes mins
Cook Time 55 minutes mins
Resting Time 30 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Dessert
Servings 12 Servings
Calories 535 kcal

Equipment

  • 10-12 cup Bundt Pan

Ingredients
  

Cake Batter

  • 1 cup unsalted butter softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs room temperature
  • 1 ½ teaspoons vanilla extract
  • 2 teaspoons coconut extract
  • ¾ cup buttermilk room temperature
  • ¼ cup coconut cream
  • ¼ cup sour cream
  • 2 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt

Coconut Icing

  • ½ cup coconut cream
  • 1 ½ cups powdered sugar
  • ¼ teaspoon coconut extract
  • ¾-1 cup shredded coconut

Instructions
 

  • Preheat an oven to 350°F and generously butter and flour a nonstick bundt pan.  
  • Cream together the butter and sugar until the mixture becomes light and fluffy, which typically takes about five minutes.
  • Then, add in the eggs one at a time, ensuring each is well incorporated before adding the next. Add in the vanilla extract, and coconut extract, mix until fully combined.
  • In a separate bowl whisk together the buttermilk, coconut cream, and sour cream. In another bowl whisk together the flour, baking powder, baking soda and salt.
  • Now incorporate one-third of the dry ingredients and mix until just combined. Then add one-third of the wet ingredients and mix until just combined. Continue this process, alternating between wet and dry, until all ingredients are fully incorporated.
  • Spoon the batter into the prepared bundt pan and bake for 50-55 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  • Allow the cake to cool for 5 minutes then invert it onto a cooling rack. While the cake is cooling whisk together the coconut cream, powdered sugar, and coconut extract. Once the cake has completely cooled, pour over the icing and sprinkle with shredded coconut. Enjoy!

Notes

  • If your can of coconut cream has separated, just pour it into a bowl and whisk it back together before measuring.
  • If small clumps of the cream remain, press the coconut cream through a sieve to smooth it out before making the icing.

Nutrition

Calories: 535kcalCarbohydrates: 71gProtein: 7gFat: 26gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 107mgSodium: 232mgPotassium: 155mgFiber: 1gSugar: 47gVitamin A: 617IUVitamin C: 1mgCalcium: 73mgIron: 2mg
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Easy Chocolate Chip Muffins Recipe

February 3, 2026 by Sky Pilgreen Leave a Comment

This Easy Chocolate Chip Muffins Recipe is everything you want in a homemade muffin. Soft, fluffy centers, golden tops, and plenty of chocolate chips in every bite. They come together quickly with simple pantry staples and are perfect for breakfast, snacks, or baking with the kids.

I've taken my favorite muffin base, the same one I use for my Strawberry Blueberry Muffins, and tweaked it just a bit to create these absolutely delicious Chocolate Chip Muffins. To give them that extra richness you get from a chocolate chip cookie, I swapped some of the granulated sugar for light brown sugar. That small change adds depth and moisture you can really taste.

Once I folded in mini chocolate chips, these muffins instantly became a favorite around here. My kids gave them a 10/10!

Related: Banana Chocolate Chip Muffins | Cherry Muffins

Key Ingredients & Substitutions

  • Light Brown Sugar - Adds moisture and flavor. Dark brown sugar can be substituted for the light brown sugar. Also, if you do not have any brown sugar, you can use all granulated sugar.
  • Milk - Whole milk, 2% or buttermilk all work well.
  • Butter - Unsalted butter for the best flavor. Melted coconut oil makes a great substitute.
  • Mini Chocolate Chips - Best for even distribution throughout the muffins. Regular chocolate chips can be substituted, just give them a rough chop first.
  • Coarse Sugar (optional) - Sprinkled on top for a bakery style finish.

See the recipe card below for the full list of ingredients and measurements.

How To Make Chocolate Chip Muffins

This Chocolate Chip Muffins Recipe is simple and straightforward. Here is how I put it all together:

  1. Whisk together the flour, sugars, salt, and baking powder until evenly combined.
  1. Mix the milk, melted butter, eggs, and vanilla in a separate bowl until smooth.
  1. Stir the wet ingredients into the dry ingredients just until combined.
  1. Fold in the mini chocolate chips, being careful to not overmix.
  1. Scoop the batter into the prepared muffin pan, filling almost to the top. Sprinkle with coarse sugar.
  1. Bake until the muffins are golden and a toothpick inserted comes out clean. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Fill the muffin liners nearly to the top for tall, bakery-style muffin tops.
  • For extra lift, bake at 400°F for the first 10 minutes, then reduce to 375°F for the remaining bake time. If you prefer a simpler bake, just follow the temperature and bake time listed in the recipe card below.
  • Use mini chocolate chips to prevent sinking to the bottom of the muffins. If using regular chocolate chips, give them a rough chop before adding them to the batter.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze completely cooled muffins in a freezer safe bag for up to 2 months. We take them straight from the freezer to the microwave and heat for 20-30 seconds and they are perfect.

Frequently Asked Questions

Why are my muffins dense?

Overmixing is usually the culprit. Stir just until the dry ingredients are incorporated for the best results.

How full should muffin cups be?

For the best muffin tops, fill the muffin liners almost to the top.

How do you keep chocolate chips from sinking in muffins?

A thick muffin batter plus mini chocolate chips is key.

I hope this Easy Chocolate Chip Muffins Recipe becomes one of your favorites. It's one that I find myself coming back to again and again.

-Sky🩷

More Delicious Recipes

Apple Muffins

Blueberry Crumb Muffins

Pumpkin Muffins

Orange Poppy Seed Muffins

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📖 Recipe

Chocolate Chip Muffins Recipe

Easy Chocolate Chip Muffins Recipe

Soft, fluffy Chocolate Chip Muffins made from scratch with simple pantry staples. Easy to make, and perfect for breakfast or snacks.
No ratings yet
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Prep Time 10 minutes mins
Cook Time 18 minutes mins
Total Time 25 minutes mins
Course Breakfast
Servings 15 Servings
Calories 287 kcal

Ingredients
  

  • 2 ¼ cups all-purpose flour
  • ½ cup light brown sugar packed
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup milk room temperature
  • 2 large eggs room temperature
  • ½ cup unsalted butter melted and cooled to room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups mini chocolate chips semi-sweet
  • 2 tablespoons coarse sugar for topping

Instructions
 

  • Preheat the oven to 375°F and line a muffin pan with liners.
  • In a large bowl combine the flour, brown sugar, granulated sugar, salt and baking powder. Whisk until fully combined.
  • In a separate bowl combine the milk, melted and cooled butter, vanilla extract and eggs. Whisk until fully combined.
  • Pour the milk mixture into the dry ingredients and fold just until combined. Stir in the chocolate chips. Scoop into the lined muffin pan, filling almost to the top of each liner. Sprinkle a little coarse sugar over each muffin, if desired and bake for 18-20 minutes or until a toothpick inserted in the middle of one comes out clean. Enjoy!

Notes

  • Fill the muffin liners nearly to the top for tall, bakery-style muffin tops.
  • For extra lift, bake at 400°F for the first 10 minutes, then reduce to 375°F for the remaining bake time. If you prefer a simpler bake, just follow the temperature and bake time listed in the recipe card below.
  • Use mini chocolate chips to prevent sinking to the bottom of the muffins. If using regular chocolate chips, give them a rough chop before adding them to the batter.

Nutrition

Calories: 287kcalCarbohydrates: 42gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 46mgSodium: 155mgPotassium: 66mgFiber: 1gSugar: 26gVitamin A: 292IUVitamin C: 0.1mgCalcium: 102mgIron: 1mg
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Whole Roasted Chicken with Vegetables

February 2, 2026 by Sky Pilgreen Leave a Comment

This Whole Roasted Chicken with Vegetables is a cozy, one-pan dinner made with juicy roasted chicken and tender vegetables cooked together in the oven. It's simple, comforting, and perfect for an easy dinner any night of the week.

This roasted chicken with vegetables is one of those recipes I come back to again and again. It requires little prep and the oven does most of the work. The chicken turns out golden and juicy while the vegetables take on so much flavor from the drippings. We enjoy serving it with homemade dinner rolls.

Related Recipes You Might Like To Try: Spatchcock Chicken | Classic Beef Roast with Gravy

Key Ingredients & Substitutions

  • Whole Chicken - A 4 pound chicken is ideal for roasting and fits perfectly over the vegetables in a 9x13 baking dish. Slightly larger or small chickens will work, just adjust the cook time as needed.
  • Butter - Softened butter helps create crispy skin and adds rich flavor. You can substitute olive oil if needed, but butter gives the best results. In my opinion, of course.
  • Fresh Herbs and Lemon - Thyme and lemon zest add brightness and balance to the roasted chicken and vegetables. Rosemary and oregano also work great.
  • Potatoes - Red or Yukon Gold work best for roasting with the chicken.
  • Carrots and Onion - Classic, simple vegetables that roast well and soak up all those flavorful drippings. Parsnips, celery, or rutabagas can be added or substituted.

See the recipe card below for the full list of ingredients and measurements.

How To Make Whole Roasted Chicken and Vegetables

This roasted chicken with vegetables in the oven comes together with just a little prep and one pan. Here's how I pull it all together:

  1. Pat the chicken completely dry and prepare the seasoned butter. Gently separate the skin and rub the butter directly onto the meat.
  1. Season the outside of the chicken generously, then prep the vegetables in the baking dish. Toss them with olive oil, salt, and pepper so everything roasts evenly.
  1. Place the chicken right on top of the vegetables and roast until the internal temperature reaches 165°F.
  1. Allow the chicken to rest for 15-20 minutes before carving. Remove the thyme stems from the vegetables before serving. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Drying the chicken well is the key to crispy skin. Don't skip this step.
  • If your vegetables are browning faster than the chicken, loosely tent the pan with foil for the remaining cook time.
  • Resting the chicken after roasting keeps it juicy and easier to carve.
  • Spoon the pan drippings over the chicken and vegetables for extra flavor or serve on the side for dipping.
  • You can also make a simple gravy using the drippings.

Storage

Remove the meat from the bones and store the chicken and vegetables separately in airtight containers for 5-7 days. Leftovers are great in chicken salad, wraps, or quick lunches during the week.

Frequently Asked Questions

Can you roast vegetables and chicken together?

Yes, you can roast chicken and vegetables together. They key is choosing vegetables that will roast at a similar rate to the chicken or cutting them into sizes that will finish at the same time.

How do I know when the chicken is fully cooked?

The safest and easiest way to tell is the chicken is done is by using a meat thermometer. Chicken is fully cooked when the internal temperature reaches 165° in the thickest part. If you do not have a thermometer, you can test this by cutting next to the thigh, the juices should run clear when the chicken is done.

Should you cover chicken and vegetables in the oven?

No, you do not need to cover the chicken and vegetables unless you feel like they are browning too fast.

I hope this Whole Roasted Chicken with Vegetables recipe becomes a family favorite. It's a simple, comforting one-pan meal that is great for any occasion.

-Sky🩷

More Delicious Recipes

Roasted Chicken Thighs and Potatoes

Oven Baked Pork Chops

Chicken Fried Steak with Gravy

Meatloaf with Brown Gravy

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If you tried this Whole Roasted Chicken and Vegetables recipe or any other recipe on my blog, I'd love to hear from you! Leave a 🌟 star rating and let me know how it went in the comment section below!

📖 Recipe

Whole Roasted Chicken with Vegetables

Whole Roasted Chicken with Vegetables

Sky Pilgreen
Whole roasted chicken with vegetables made in one pan. Crispy skin, juicy chicken, and tender veggies for an easy, comforting dinner.
No ratings yet
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Prep Time 15 minutes mins
Cook Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Dinner
Servings 4 Servings
Calories 797 kcal

Equipment

  • 9x13 baking dish

Ingredients
  

Chicken

  • 1 whole chicken 4 pounds
  • 2 ounces butter softened & divided
  • 1 ½ teaspoons salt
  • ¾ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 teaspoon fresh thyme
  • 1 lemon zested

Vegetables

  • 1 ½ pounds red potatoes cut into 1-inch pieces
  • 1 ½ pounds carrots peeled & cut into 1-inch pieces
  • 1 cup yellow onion large diced
  • 6 cloves garlic smashed
  • 2-3 tablespoons olive oil as needed for drizzling
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3-4 sprigs fresh thyme

Instructions
 

  • About 30 minutes before cooking (optional), pat the chicken completely dry with paper towels. In a small bowl mix together 2 ounces of the softened butter, ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon garlic powder, ½ teaspoon paprika, thyme leaves, and the zest of 1 lemon.
  • Starting at the bottom of the chicken breast, gently separate the skin from the meat by carefully running your hand underneath the skin, all the way to the top of the chicken breast. Rub the seasoned butter directly onto the meat under the skin. If the skin tears slightly, that's okay.
  • Take the remaining salt and pepper and sprinkle it all over the outside of the chicken. Then rub the remaining softened butter all over the chicken. Optionally, stuff the lemon used for zesting and a few sprigs of thyme into the cavity. You can also use kitchen twine to tie the legs together.
  • Preheat the oven to 425°F. Place the potatoes, carrots, onions and garlic in the bottom of a 9x13 baking dish. Drizzle with olive oil, sprinkle with salt, pepper, and toss until the vegetables are evenly coated. Scatter the thyme sprigs over the vegetables.
  • Place the chicken on top of the vegetables and roast for 65-75 minutes, or until a thermometer inserted into the thickest part of the thigh (avoiding the bone) reaches 165°F.
  • Rest for 15-20 minutes before carving to allow the juices to redistribute so the meat stays moist. Enjoy!

Notes

  • Chicken Size: A 4-pound chicken works best. If your chicken is slightly larger or smaller, adjust the cook time and always check with a thermometer to determine if it is done.
  • Browning Too Fast: If the chicken skin or vegetables are browning too quickly, loosely tent with foil for the remaining cook time.
  • Rest Before Carving: Resting the chicken after roasting keeps it juicy and easier to carve.
  • Don't toss those leftovers! Use the extra meat to make my scratch made Chicken and Dumplings recipe!

Nutrition

Calories: 797kcalCarbohydrates: 52gProtein: 42gFat: 48gSaturated Fat: 17gPolyunsaturated Fat: 8gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 173mgSodium: 1830mgPotassium: 1822mgFiber: 10gSugar: 13gVitamin A: 29242IUVitamin C: 48mgCalcium: 132mgIron: 4mg
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Creamy Garlic Pork Chops

January 27, 2026 by Sky Pilgreen 2 Comments

Tender bone in pork chops seared until golden brown, then smothered in a rich, creamy garlic sauce, this Creamy Garlic Pork Chops recipe is perfect for a quick and comforting weeknight dinner. Simple ingredients, bold flavor, and plenty of sauce make this one a dinner everyone looks forward to.

My family never complains when dinner involves a creamy garlic sauce. Whether it's my creamy garlic parmesan chicken pasta or creamy garlic pizza sauce, it's always a hit around here. These bone in pork chops are no exception. They cook up juicy and flavorful, and that creamy garlic sauce is perfect for spooning over mashed potatoes, rice, or even roasted vegetables.

If you love pork chop dinners, you might want to give some of our other favorites a try. Like my oven baked pork chops or smothered pork chops.

Key Ingredients & Substitutions

  • Bone In Pork Chops - About ¾- to 1-inch-thick works best for juicy results. Boneless pork chops can be substituted; just keep in mind they may cook faster.
  • Chicken Stock - Adds depth of flavor to the sauce. Chicken broth is a good substitute.
  • Heavy Cream - Creates that rich, creamy texture.
  • Garlic - Fresh minced garlic gives the best flavor.
  • Parmesan Cheese - For additional flavor. Can be omitted if needed, the sauce will still taste great.

See the recipe card below for the full list of ingredients and measurements.

How To Make Creamy Garlic Pork Chops

These Creamy Garlic Pork Chops come together quickly in one skillet. Here is how I pull it all together:

  1. Pat the pork chops dry then season generously on both sides with the spice mixture.
  1. Sear the pork chops in a hot skillet until golden brown, then remove and set aside.
  1. Sauté the minced garlic in the butter until fragrant.
  1. Whisk in the chicken stock, heavy cream and parmesan cheese, until smooth. Let the sauce simmer gently until slightly thickened.
  1. Add the pork chops back to the pan, with any juices on the plate, and simmer gently in the sauce.
  1. Garnish with parsley and serve Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • This recipe works best with bone in pork chops that are ¾ to 1 inch thick.
  • Use a meat thermometer to avoid overcooking. Pork chops are done at 145°F.
  • For a thinner sauce, add a splash of extra chicken stock.
  • Boneless pork chops can be used.
  • Sautéed mushrooms are a great addition to this recipe. Fresh spinach can also be added at the end.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of chicken stock if needed to thin out the sauce.

Frequently Asked Questions

Can I use boneless pork chops?

Yes. Boneless pork chops work well but cook faster, so keep an eye on them to prevent drying out.

What is the secret to a good creamy sauce?

The secret to a good creamy sauce is using heavy cream. The higher fat content helps the sauce thicken beautifully without breaking, especially when you let it simmer gently.

These Creamy Garlic Pork Chops are the kind of recipe you'll want to keep in your regular dinner rotation. Cozy, flavorful, and made with simple ingredients, they're proof that a homemade meal doesn't have to be complicated.

-Sky🩷

More Delicious Recipes

Pork Country Style Ribs

Meatballs and Gravy

Smothered Chicken

Creamy Beef and Shells

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📖 Recipe

Creamy Garlic Pork Chops Recipe

Creamy Garlic Pork Chops

Tender bone in pork chops seared to golden perfection and finished in a rich, creamy garlic sauce. A simple, comforting dinner that's ready in just 40 minutes.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Dinner
Servings 4 Servings

Ingredients
  

Pork Chops

  • 4 bone in pork chops about ¾-1 inch thick
  • 1 ¼ teaspoons salt
  • ½ teaspoon pepper
  • ½ teaspoon paprika
  • 2 tablespoons olive oil or any neutral tasting oil

Creamy Garlic Sauce

  • 2 tablespoons butter
  • 5 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • ¾ cup chicken stock
  • 1 cup heavy cream
  • ¼ cup grated parmesan cheese
  • ¼ teaspoon salt
  • pepper to taste
  • 1 tablespoon fresh parsley minced

Instructions
 

  • For the pork chops: In a small bowl, mix together the salt, pepper, and paprika. Pat the pork chops dry with a paper towel and season on both sides with the spice mix.
  • Heat a large skillet over medium-high heat. Add in the oil, then sear the pork chops for 4 to 5 minutes per side until golden brown and the internal temperature reaches 145°F. Remove from the skillet and set aside.
  • For the sauce: Reduce the heat to medium-low. Add the butter and minced garlic to the skillet and sauté for about 1 minute or until fragrant.
  • Stir in the flour and cook for 1 minute to make a roux.
  • Slowly whisk in the chicken stock and heavy cream until smooth. Stir in the parmesan cheese, salt and pepper to taste. I used about ¼ teaspoon of salt, but the amount may vary depending on the salt content in the stock you use. Let simmer gently until slightly thickened.
  • Once the sauce is fully combined and creamy, put on low heat and place the pork chops back in the skillet. Cook for 5 to 6 minutes to warm the pork chops through. Fully Coat with the sauce. Garnish with parsley. Enjoy!

Notes

  • Bone in pork chops stay juicier, but boneless can be substituted with reduced cooking time.
  • Add sliced mushrooms and/or spinach for additional flavor.
  • Pork chops are fully cooked when they reach an internal temperature of 145°F.
Tried this recipe?Let us know how it was!

Easy Chocolate Cake Recipe

January 26, 2026 by Sky Pilgreen Leave a Comment

If you are looking for a chocolate cake you can count on, this Easy Chocolate Cake recipe is the one. This one-pan chocolate cake delivers a rich cocoa flavor and an impossibly moist crumb every single time. It's the ultimate homemade classic, simply bake, frost, and serve directly from the pan, no layers or fancy decorating required.

Chocolate cake is always a winner in my kitchen. It's the most requested cake by my family and my go to when I need something reliable, simple, and downright delicious. This is the kind of homemade chocolate cake you can bake for a birthday party, potlucks, and family gatherings, or anytime you need a dependable dessert without extra effort.

If you're someone who likes having a few go-to cake recipes in your back pocket, this one belongs on that list. My Chocolate Bundt Cake is a favorite when I want something a little extra, and this Easy Vanilla Cake is perfect for when chocolate isn't the mood.

Key Ingredients & Substitutions

  • Butter - Unsalted butter for richness and moisture in both the cake and frosting. Salted butter can be used in the cake batter if needed.
  • Cocoa Powder - Regular unsweetened cocoa powder works perfectly here and gives the cake its deep chocolate flavor.
  • Buttermilk - Helps create a tender, moist crumb. If you do not have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk.
  • Heavy Cream - Used in the frosting. Milk can be substituted if needed.

See the recipe card below for the full list of ingredients and measurements.

How To Make Easy Chocolate Cake

This easy homemade chocolate cake comes together quickly with pantry staples and simple steps, making it a great option even when you don't bake often. Here's how I pull it all together:

Chocolate Cake Recipe
  1. Combine the butter, cocoa powder, salt, and water in a saucepan. Heat over low just until the butter is melted.
Chocolate Cake Recipe
  1. In a large bowl, whisk together the flour, sugar, baking soda, and baking powder.
Chocolate Bundt Cake
  1. Add the chocolate mixture to the dry ingredients and stir until well combined.
Chocolate Bundt Cake
  1. Add the buttermilk, eggs, and vanilla, mixing until the batter is smooth and fully combined.
Easy Chocolate Cake Recipe
  1. Pour the batter into the prepared pan and bake for 35-40 minutes. Cool before frosting.
  1. Frost the cooled cake with the chocolate buttercream. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Be sure to heat the butter mixture over low heat just until the butter is melted. If it is too hot let it cool before adding to the rest of the ingredients.
  • I recommend baking in a metal pan, but if you are baking in a glass pan, you may need to add a few extra minutes to the bake time.
  • Make sure the cake is fully cooled before frosting so the buttercream doesn't melt.
  • You can cut anywhere from 12 to 24 pieces depending on how you want to serve it.

Storage

For the best results store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, let the slices sit at room temperature to warm up to room temperature before serving.

Frequently Asked Questions

Can I make this chocolate cake ahead of time?

Yes. You can bake the cake a day ahead and frost it before serving.

Can this recipe be baked in other pans?

Yes. This cake works well in 2 8-inch rounds, a 10-12 cup bundt pan, or for 24-26 cupcakes, with adjusted bake times.

I hope this Easy Chocolate Cake recipe becomes one you keep coming back to. It's simple, reliable, and the kind of homemade cake that works for just about any occasion.

-Sky🩷

More Delicious Recipes

Chocolate Peanut Butter Cupcakes

Strawberry Poke Cake

Carrot Cake

Vanilla Cupcakes with Chocolate Frosting

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📖 Recipe

Easy Chocolate Cake Recipe

Easy Chocolate Cake Recipe

Easy Chocolate Cake recipe baked in a 9x13 pan. Rich, moist, and topped with a simple chocolate buttercream frosting.
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Prep Time 15 minutes mins
Cook Time 35 minutes mins
Rest Time 45 minutes mins
Total Time 1 hour hr 35 minutes mins
Course Dessert
Servings 12 Servings
Calories 642 kcal

Equipment

  • 1 9x13 baking cake pan

Ingredients
  

Chocolate Cake Batter

  • 1 cup unsalted butter
  • ¾ cup cocoa powder
  • 1 teaspoon salt
  • 1 cup water
  • 1 ¾ cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 cup buttermilk
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract

Chocolate Buttercream Frosting

  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • ½ cup cocoa powder
  • 1 teaspoon vanilla extract
  • 3 tablespoons heavy cream

Instructions
 

  • Chocolate Cake Batter: Preheat the oven to 350°F. Generously butter a metal 9x13 pan, making sure every crevice is well coated. Set aside.
  • In a medium saucepan over low heat, combine the butter, cocoa powder, salt, and water. Heat just until the butter is melted, stirring to combine. Remove from the heat and set aside to cool slightly.
  • In a large mixing bowl, whisk together the flour, sugar, baking soda, and baking powder until combined.
  • Pour the warm chocolate mixture into the dry ingredients and stir until fully combined.
  • Add the buttermilk, eggs, and vanilla extract. Mix until the batter is smooth and fully combined.
  • Pour the batter evenly into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cake from the oven and allow it to cool on a wire rack. Cool completely before adding the chocolate buttercream frosting.
  • Chocolate Buttercream Frosting: In a mixer cream the softened butter until smooth. Slowly add the powdered sugar and cocoa powder, mixing on low speed. Add the vanilla extract and heavy cream, then increase the speed to medium-high and whip until light and fluffy.
  • Frost the cooled cake. Enjoy!

Video

Notes

  • This cake yields 12-24 servings depending on the size you cut.
  • This recipe has been tested and is successful with 2 8-inch round layers, 1 10-12 cup bundt pan and 24-26 cupcakes.

Nutrition

Serving: 1pieceCalories: 642kcalCarbohydrates: 84gProtein: 6gFat: 35gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 119mgSodium: 454mgPotassium: 209mgFiber: 4gSugar: 64gVitamin A: 1079IUVitamin C: 0.02mgCalcium: 74mgIron: 2mg
Tried this recipe?Let us know how it was!

Chicken Fried Steak with Gravy

January 20, 2026 by Sky Pilgreen Leave a Comment

When I think of southern comfort food, this Chicken Fried Steak with Gravy is always at the top of my list. Tender cube steak, breaded and fried until golden like fried chicken, then smothered in homemade white gravy made from the pan drippings. It's cozy, classic, and truly one of the best chicken fried steak recipes you can make at home.

Fried food and white gravy are two words that could probably describe most southerners' favorite meals, and this one is no exception in our house. Much like chicken fried chicken, this chicken fried steak recipe is one I can count on my kiddos gobbling up every time.

Serving it over a pile of creamy mashed potatoes is a must, with a simple side of something green. We love it with classic green beans or these southern style green beans, you know, we've gotta get those veggies in too.

What I love most about this recipe is how straightforward it is. There's no fancy equipment or complicated steps, just a simple breading, hot oil, and a little patience while everything turns golden and crispy. Marinating the cube steaks in buttermilk helps tenderize the meat and adds flavor, but it isn't required. Even if you're short on time, this recipe still delivers that classic crispy coating.

How To Make Chicken Fried Steak with Gravy

This chicken fried steak with gravy comes together in a few simple steps. Here's how I pull it all together:

  1. Place the cube steaks in the buttermilk, egg, and hot sauce mixture, making sure each piece is fully coated.
  1. Remove each steak from the marinade, letting the excess drip off, then dredge in the seasoned flour, pressing firmly on both sides.
  1. Carefully place the breaded steaks into hot oil and fry until golden brown and crispy, flipping once.
  1. Transfer the fried steaks to a rack and place in a warm oven while you prepare the gravy.
  1. Use the reserved pan drippings to whisk together the roux, then slowly add the milk and cook until thick and creamy.
  1. Spoon the homemade white gravy over the crispy chicken fried steaks and serve. Enjoy!

See the recipe card below for the full recipe.

👉Sky's Tips

  • This recipe works for 4-5 cube steaks.
  • Marinating can be skipped if needed, but it does add extra flavor and tenderness.
  • Press the steaks firmly into the flour mixture to help the breading stick during frying.
  • The amount of oil needed will depend on your pan. About ¼ inch deep works well since we are shallow frying.
  • Keep the oven at 250°F and place finished steaks inside while you prepare the gravy to keep everything hot.

Storage

Store leftover chicken fried steaks in an airtight container in the refrigerator for up to 3 days. Store any leftover gravy in a separate container. Reheat gently in a skillet or in the oven at a low temperature to help keep breading crisp. The gravy may thicken further as it sits, so you may need to add a splash of milk when reheating.

Frequently Asked Questions

What cut of meat is best for chicken fried steak?

Cube steak is traditionally used because it's tenderized and cooks quickly, making it perfect for frying.

Can I skip marinating the cube steak?

Yes. The marinating step adds extra flavor and tenderness, but the recipe will still turn out great if you skip the marinating step.

I hope this Chicken Fried Steak with Gravy makes its way to your dinner table soon. It's a classic southern comfort food that's simple to make and always a crowd-pleaser.

-Sky🩷

More Delicious Recipes

Beef Pot Roast

Southern Pinto Beans

Oven Baked Pork Chops

Smothered Chicken

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📖 Recipe

Chicken Fried Steak with Gravy

Chicken Fried Steak with Gravy Recipe

Tender cube steaks breaded and fried until crispy, then topped with a homemade creamy white gravy. This Chicken Fried Steak with Gravy is a classic southern comfort food.
No ratings yet
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Marinate time 1 hour hr
Total Time 1 hour hr 40 minutes mins
Course Dinner
Servings 4 Servings

Ingredients
  

Chicken Fried Steak

  • 4 cube steaks 4-5 steaks will work for this recipe*
  • 1 ½ cups buttermilk
  • 2 large eggs
  • 1 teaspoon hot sauce use your favorite
  • 1 ½ cups all-purpose flour
  • ⅓ cup cornstarch
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 ½ teaspoons paprika smoked paprika is great here
  • ¼ teaspoon chipotle powder or cayenne
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • ¾ cup neutral oil for frying*

White Gravy

  • 4 tablespoons pan oil reserved after cooking steaks
  • ¼ cup all-purpose flour
  • 2 ¼ cups milk
  • ½-1 teaspoon salt
  • ½ teaspoon pepper

Instructions
 

Chicken Fried Steak

  • In a medium bowl, whisk together the buttermilk, eggs, and hot sauce. Add the cube steaks, making sure they are fully coated. Cover and refrigerate for 1 hour.
  • Preheat the oven to 250°F. Line a baking sheet with a rack or paper towels and set aside.
  • In a shallow dish, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, chipotle powder, salt, and pepper.
  • Remove one steak at a time from the marinade, letting the excess drip off. Dredge in the flour mixture, pressing firmly on both sides to fully coat. Set aside and repeat with remaining steaks.
  • In a large deep skillet or heavy pot, heat the oil to 350°F. Working in batches, carefully add 1-2 steaks at a time and fry for 4-5 minutes per side, flipping only once, until golden brown and crispy.
  • Transfer the cooked steaks to the prepared pan and place in the oven to keep warm while you prepare the gravy.

White Gravy

  • Carefully discard all but ¼ cup of the cooking oil from the pan, leaving the browned bits. Place the pan over medium heat and whisk in the flour to form a roux. Cook for 1 minute.
  • Slowly whisk in the milk, stirring constantly, until the gravy thickens. Season with salt and pepper to taste.
  • Serve the gravy spooned over the chicken fried steaks. Enjoy!

Notes

  • *This recipe works for 4-5 cube steaks.
  • Marinating can be skipped if needed, but it does add extra flavor and tenderness.
  • Press the steaks firmly into the flour mixture to help the breading stick during frying.
  • *The amount of oil needed will depend on your pan. About ¼ inch deep works well since we are shallow frying.
  • Keep the oven at 250°F and place finished steaks inside while you prepare the gravy to keep everything hot.
Tried this recipe?Let us know how it was!

Sour Cream Chicken Enchiladas

January 19, 2026 by Sky Pilgreen Leave a Comment

These Sour Cream Chicken Enchiladas are creamy, cheesy, and full of flavor. Made with corn tortillas, shredded chicken, and a homemade sour cream enchilada sauce, they're an easy weeknight dinner win.

We love our enchiladas around here. These Cheesy Beef Enchiladas have been a staple in my kitchen for over ten years, but lately, these Sour Cream Chicken Enchiladas are the ones everyone keeps requesting. They're incredibly flavorful, creamy, and surprisingly easy to make.

I've included two different ways to cook the chicken in this recipe, both of which work great. Searing the chicken is a little more hands on, while boiling it is quick and simple. It really just comes down to how much time you have and what works best for you.

Related Recipes You'll Love: Chicken Enchiladas with Red Sauce | Easy Taco Casserole

Key Ingredients & Substitutions

  • Corn Tortillas - give these enchiladas classic flavor. You can substitute flour tortillas if you prefer.
  • Chicken - cooked and shredded works best. You can boil or sear the chicken, depending on how hands on you want to be.
  • Cheese - Monterey Jack and pepperjack add great flavor and melt beautifully. Feel free to use your favorite cheese blend.
  • Sour Cream - This is the base of the enchiladas sauce and gives it that creamy, slightly tangy flavor.
  • Green Chiles - These add flavor without too much heat. You can adjust the amount to taste.

See the recipe card below for the full list of ingredients and measurements.

How To Make Sour Cream Chicken Enchiladas

This sour cream chicken enchiladas recipe comes together in just a few simple steps. You'll make a quick chicken filling, a creamy sour cream enchilada sauce, then assemble and bake until bubbly.

  1. Mix the chicken, cheese, onions, garlic, chiles, and spices until fully combined.
  1. Make a roux in the saucepan to thicken the sour cream enchilada sauce.
  1. Whisk in the chicken stock, then stir in the sour cream, cheeses, spices, and chiles.
  1. Warm the tortillas, fill with the chicken mixture, and place in the lightly sauced baking dish.
  1. Pour the remaining sour cream enchilada sauce over the enchiladas, cover, and bake.
  1. Garnish with fresh cilantro if desired. Enjoy!

See the recipe card below for the full recipe.

What To Pair with Enchiladas

These Sour Cream Chicken Enchiladas pair perfectly with classic sides like Spanish Rice, Refried Beans, Guacamole or a simple homemade salsa. They're easy to mix and match depending on what you have on hand.

👉 Sky's Tips

  • Make sure the corn tortillas are warm and pliable before rolling to prevent tearing.
  • Sprinkle a little extra cheese over the sauce before baking for an extra cheesy finish.
  • If making ahead, cool completely before covering with plastic wrap and refrigerating.
  • Replace plastic wrap with foil before baking. If baking straight from the refrigerator, add about 15 to 20 minutes to the baking time.

Storage

Leftover sour cream chicken enchiladas store well. Keep them in an airtight container in the refrigerator for up to 5 days.

Frequently Asked Questions

Why do my corn tortillas fall apart when rolling?

Corn tortillas need to be warmed first so they're pliable and don't crack when rolled.

Can I use rotisserie chicken for sour cream chicken enchiladas?

Yes, rotisserie chicken works great and is an easy time-saving option.

Can I use flour tortillas instead of corn tortillas?

Yes, flour tortillas can be used if you prefer, though corn tortillas give a more traditional enchilada flavor.

Can I make sour cream chicken enchiladas ahead of time?

Yes, you can assemble the enchiladas ahead of time, cover, and refrigerate until ready to bake.

I hope you enjoy this Sour Cream Chicken Enchiladas recipe as much as we do. They're a comforting, flavorful dinner that's perfect for busy weeknights.

-Sky🩷

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Crispy Chicken Tacos

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📖 Recipe

Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas

Creamy Sour Cream Chicken Enchiladas made with corn tortillas, shredded chicken, and a homemade sour cream enchilada sauce. An easy weeknight dinner win!
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 35 minutes mins
Total Time 1 hour hr
Course Dinner
Servings 4 Servings

Ingredients
  

Filling

  • 1 pound chicken breasts cooked and shredded*
  • 2 tablespoons olive oil
  • ½ cup yellow or white onions small diced
  • 2 cloves garlic cloves minced
  • 2 tablespoons diced green chiles canned
  • ½ cup pepperjack cheese shredded
  • ¾ cup monterey jack cheese shredded
  • 1 teaspoon granulated garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • ¼ teaspoon chipotle powder
  • 1 teaspoon salt
  • ½ teaspoon pepper

Sour Cream Sauce

  • 2 tablespoons butter
  • ¼ cup all-purpose flour
  • 2 cups chicken stock
  • ¾ cup sour cream
  • ¾ cup monterey jack cheese shredded
  • ½ cup pepperjack cheese shredded
  • ¾ teaspoon salt
  • ½ teaspoon ground cumin
  • 3 tablespoons diced green chiles

Instructions
 

  • For the filling: In a large bowl, combine the shredded chicken (see notes), diced chiles, pepperjack cheese, monterey jack cheese, and all of the spices. Set aside.
  • In a saucepan over medium heat, add the 2 tablespoons of olive oil. Once hot, add in the diced onions and cook until tender. Stir in the garlic and cook for 30 seconds. Turn off the heat and transfer half of the onion garlic mixture to the bowl with the chicken, leaving as much oil in the saucepan as possible. Stir the chicken mixture to fully combine.
  • For the sauce: Place the saucepan back over medium heat and stir in the flour to form a roux. Slowly whisk in the chicken stock until smooth. Stir in the sour cream and continue whisking until fully incorporated. Add the cheeses until melted, then season with the salt and cumin and stir in the diced green chiles.
  • Warm the corn tortillas by wrapping them in a damp kitchen towel and microwaving in 30 second intervals until warm and pliable.
  • Preheat the oven to 350°F. Pour enough enchilada sauce in a 9x13 baking dish to lightly coat the bottom.
  • Fill and roll each tortilla with the chicken mixture and place seam side down in the baking dish. Pour the remaining enchilada sauce over the top and sprinkle with additional cheese if desired.
  • Cover with foil and bake for 30 to 35 minutes. Remove the foil and continue baking for 5 minutes. Garnish with cilantro if desired. Enjoy!

Notes

* For the cooked chicken: You can either boil the chicken in water until fully cooked, then cool slightly and shred. Or, season the chicken with the filling spices and sear in a skillet over medium high heat with 2 tablespoons of oil until fully cooked. Cool slightly and shred.
Tried this recipe?Let us know how it was!

Chocolate Strawberry Cupcakes

January 13, 2026 by Sky Pilgreen Leave a Comment

Rich chocolate cupcakes topped with homemade strawberry buttercream frosting and finished with chocolate ganache, these Chocolate Strawberry Cupcakes are the perfect Valentine's Day dessert!

Inspired by our family's love for chocolate covered strawberries and chocolate cake, I combined the two flavors into these chocolate and strawberry cupcakes. Cupcakes are one of my favorite desserts to bake, whether it's my classic Vanilla Cupcakes or Chocolate Peanut Butter Cupcakes, and this version feels extra special for Valentine's Day. The rich chocolate base paired with a bright strawberry frosting is such a fun and delicious combination.

The key to the best homemade strawberry buttercream frosting is using freeze-dried strawberries. I've made strawberry frosting with fresh strawberry puree before, and while it tastes great, it can make the buttercream a little too soft. Freeze-dried strawberries give you that fresh strawberry flavor without adding extra moisture, resulting in a thick, fluffy frosting that pipes beautifully.

Table of contents

  • Key Ingredients & Substitutions
  • How To Make Chocolate Strawberry Cupcakes
  • How To Make Strawberry Buttercream Frosting
  • How To Make Chocolate Ganache
  • Assembling the Cupcakes
  • 👉 Sky's Tips
  • Storage
  • Frequently Asked Questions
  • More Delicious Recipes

If you're planning a little Valentine's Day baking, these cupcakes pair perfectly with my Valentine M&M Cookies and Sweetheart Brownies. They're all fun, festive desserts that are great for sharing.

Key Ingredients & Substitutions

  • Cocoa Powder - Gives these cupcakes a rich, chocolatey flavor.
  • Buttermilk - Keeps the cupcakes soft and tender. If needed, substitute by adding a splash of vinegar or lemon juice to regular milk.
  • Freeze Dried Strawberries - The key to a great tasting strawberry buttercream. They add real strawberry flavor without extra moisture.
  • Unsalted Butter - Used in both the cupcakes and frosting. Softened butter is essential for a light, fluffy buttercream.
  • Heavy Cream - Used in both the buttercream and the ganache. If needed, you can substitute milk in the buttercream and skip the ganache.

See the recipe card below for the full list of ingredients and measurements.

How To Make Chocolate Strawberry Cupcakes

These chocolate cupcakes come together easily with simple ingredients and bake up moist and tender every time.

Chocolate Cake Recipe
  1. Heat the butter, cocoa powder, salt, and water just until the butter is melted.
Chocolate Cake Recipe
  1. Stir to fully combine, then set aside to cool slightly while you prepare the remaining ingredients.
Chocolate Cake Recipe
  1. Whisk the dry ingredients together in a mixing bowl.
Chocolate Bundt Cake
  1. Stir the chocolate mixture into the dry ingredients until combined.
Chocolate Bundt Cake
  1. Add the buttermilk, egg, and vanilla and mix until smooth.
Chocolate Strawberry Cupcakes
  1. Scoop the batter into lined cupcake pans. Bake until set, then cool completely before frosting.

See the recipe card below for the full recipe.

How To Make Strawberry Buttercream Frosting

This homemade strawberry buttercream is thick, fluffy, and packed with real strawberry flavor.

  1. Process the freeze-dried strawberries into a fine powder.
  1. Beat the butter until light and fluffy. Add in the remaining ingredients and beat until smooth and fluffy.

How To Make Chocolate Ganache

This simple chocolate ganache adds a rich finishing touch and comes together with just two ingredients.

  1. Heat the cream until just simmering and pour over the chocolate chips.
  1. Whisk until smooth and glossy, then let cool slightly before using.

Assembling the Cupcakes

Once the cupcakes are completely cool, pipe the strawberry buttercream on top. Finish by drizzling the chocolate ganache over the frosting and sprinkle with crushed freeze-dried strawberries if desired. Enjoy!

👉 Sky's Tips

  • Use room temperature buttermilk and eggs so everything mixes smoothly.
  • When melting the butter, avoid overheating. If it's too hot, it can cook the eggs when added.
  • Allow the cupcakes to cool completely before frosting to prevent the buttercream from melting.

Storage

Store Chocolate Strawberry Cupcakes in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture.

I hope you enjoy baking these Chocolate Strawberry Cupcakes as much as we do. They're such a fun and delicious treat for Valentine's Day or any time you're craving chocolate and strawberries.

-Sky🩷

Frequently Asked Questions

Can I make Chocolate Strawberry Cupcakes ahead of time?

Yes. The cupcakes can be baked one day in advance and stored unfrosted in an airtight container at room temperature. Frost and add the ganache the day you plan to serve the for best results.

Do Chocolate Strawberry Cupcakes need to be refrigerated?

Because of the strawberry buttercream and chocolate ganache, these cupcakes should be stored in the refrigerator. Bring them to room temperature before serving for the best texture.

More Delicious Recipes

Banana Pudding Cupcakes

Vanilla Cupcakes with Chocolate Buttercream

Chocolate Bundt Cake

Strawberry Poke Cake

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📖 Recipe

Chocolate Strawberry Cupcakes

Chocolate Strawberry Cupcakes

Rich chocolate cupcakes topped with homemade strawberry buttercream frosting and finished with chocolate ganache. These Chocolate Strawberry Cupcakes are perfect for Valentine's Day or any special occasion.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Rest Time 45 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Dessert
Servings 13 Cupcakes

Ingredients
  

Cupcake Batter

  • ½ cup unsalted butter
  • 3 ounces cocoa powder
  • ½ teaspoon salt
  • ½ cup water
  • 7 ounces all-purpose flour (¾ cup + 2 tablespoons)
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup buttermilk room temperature
  • 1 large egg room temperature
  • ½ teaspoon vanilla extract

Strawberry Buttercream Frosting

  • 1 cup freeze dried strawberries
  • 1 cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream

Chocolate Ganache

  • ⅓ cup heavy cream
  • 3 ounces chocolate chips dark or semi-sweet chocolate

Instructions
 

Cupcake Batter

  • Preheat the oven to 350°F. Line a cupcake pan with liners.
  • In a medium saucepan over low heat, combine the butter, cocoa powder, salt, and water. Heat just until the butter is melted, stirring to combine. Remove from the heat and set aside to cool slightly.
  • In a large mixing bowl, whisk together the flour, sugar, baking soda, and baking powder until combined.
  • Pour the warm chocolate mixture into the dry ingredients and stir until fully combined.
  • Add the buttermilk, egg, and vanilla extract. Mix until the batter is smooth and fully combined.
  • Scoop the batter into the prepared cupcake pan, filling each liner ¾ of the way full. Bake for 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool completely before frosting.

Strawberry Buttercream Frosting

  • Using a food processor, process the freeze-dried strawberries into a powder. A few small crumbs of the strawberries are fine, but you mostly want a powder.
  • In a mixing bowl, cream the butter until light and fluffy. Add in the powdered sugar, strawberry powder, vanilla extract and heavy cream. Beat for 2 minutes.

Chocolate Ganache

  • Place the chocolate chips in a medium heatproof bowl. In a small saucepan over medium low heat, heat the heavy cream until it just starts to simmer. Remove from the heat and immediately pour over the chocolate chips. Let this sit for about 3 minutes before whisking until smooth.
  • Assemble the cupcakes: Pipe the strawberry frosting on each of the cupcakes then drizzle over the chocolate ganache. Sprinkle on a few crumbled freeze-dried strawberries if desired. Enjoy!

Notes

  • Use room temperature buttermilk and eggs so everything mixes smoothly.
  • When melting the butter, avoid overheating. If it's too hot, it can cook the eggs when added.
  • Allow the cupcakes to cool completely before frosting to prevent the buttercream from melting.
Tried this recipe?Let us know how it was!

Cinnamon Swirl Quick Bread

January 12, 2026 by Sky Pilgreen Leave a Comment

Soft, moist, and perfectly cake-like, this Cinnamon Swirl Quick Bread recipe is layered with a rich cinnamon sugar swirl in every slice. Cozy, comforting, and easy to make from scratch, it's a treat you'll want to keep on repeat.

This recipe uses the same batter I use for making my favorite Apple Fritter Bread recipe, and if you've tried that one, you already know just how good the base is. For this version, I leaned into the warm cinnamon flavor, adding a generous swirl of dark brown sugar and cinnamon throughout the loaf.

It bakes up tender, rich, and perfectly balanced, with just enough sweetness to feel special without being over the top. This is the kind of quick bread I love having on the counter, ready to slice into throughout the week.

I love baking this homemade cinnamon swirl bread when the weather turns cold. A thick slice paired with a hot cup of coffee or tea is hard to beat, and the deep flavor from the dark brown sugar mixed with cinnamon is easily my favorite part. It's what gives the bread that extra cozy, comforting feel.

Craving more quick bread recipes? Check out these: Banana Bread, Pumpkin Bread, Lemon Loaf.

Key Ingredients & Substitutions

  • Unsalted Butter - Adds richness and flavor. You can substitute with salted butter, just omit the added salt in the recipe.
  • Granulated Sugar & Brown Sugars - The combination keeps the crumb tender while adding depth. Both light and brown sugar are used. If you do not have any dark brown sugar you can substitute with light brown sugar.
  • Buttermilk - If needed, you can substitute with whole milk, just add ½ tablespoon of vinegar or lemon juice first.
  • Simple Icing - Made with powdered sugar, milk and a splash of vanilla extract. Totally optional but adds just the right finishing touch.

See the recipe card below for the full list of ingredients and measurements.

How To Make Cinnamon Swirl Quick Bread

This quick bread comes together easily with just a few pantry staples. Here is how I put it together:

  1. Step 1: Cream the butter and sugars, then mix in the eggs and vanilla. Stir in remaining ingredients until the batter is smooth.
  1. Step 2: Spread half of the batter into the pan and sprinkle with most of the cinnamon sugar mixture.
  1. Step 3: Add the remaining batter, finish with cinnamon sugar, and gently swirl.
  1. Step 4: Bake for 55-60 minutes or until the center is set.
  1. Step 5: Combine the powdered sugar, milk and vanilla extract to make the icing.
  1. Step 6: Drizzle over the icing. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Use a metal 9x5 loaf pan for the best results. Glass pans tend to cause uneven baking.
  • Using the dark brown sugar in the cinnamon sugar mixture adds a rich layer that enhances the flavor. Light brown sugar can be substituted.
  • Let the bread cool in the pan for about 5-6 minutes, then carefully remove it and transfer to a cooling rack (remove the parchment). 

Storage Tips

Store the bread in an airtight container at room temperature for 3-4 days for the best results.

If you love warm cinnamon flavor and easy homemade quick breads, this Cinnamon Swirl Quick Bread is one you'll want to keep on repeat. It's simple, cozy, and always a hit.

-Sky🩷

More Delicious Recipes

Cinnamon Apple Muffins

Iced Oatmeal Cookies

Homemade Cinnamon Rolls

Cinnamon Raisin Sourdough Bread

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📖 Recipe

Cinnamon Swirl Quick Bread Recipe

Cinnamon Swirl Quick Bread

Soft, moist Cinnamon Swirl Quick Bread recipe with a rich cinnamon sugar swirl and simple icing. An easy homemade quick bread perfect for cozy days.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Breads
Servings 1 9x5 Loaf

Equipment

  • 9x5 loaf pan

Ingredients
  

Batter

  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar
  • 2 large eggs room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup buttermilk room temperature

Cinnamon Sugar

  • ½ cup dark brown sugar packed
  • 1 tablespoon ground cinnamon

Simple Icing

  • ½ cup powdered sugar
  • 1 tablespoon milk
  • 1 splash vanilla extract

Instructions
 

Batter

  • Preheat the oven to 350°F. Line the bottom of a 9x5 loaf pan with parchment paper and heavily butter the sides of the pan to prevent sticking.
  • Cream butter and sugars in a large bowl until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • Whisk together the flour, baking powder, and salt in a separate bowl.
  • Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
  • In a small bowl whisk together the ½ cup of dark brown sugar and 1 tablespoon of cinnamon.
  • Pour half of the batter into the prepared pan. Sprinkle over all but 2 tablespoons of the cinnamon sugar mixture. Pour over the remaining half of the batter over the cinnamon sugar mixture and spread out evenly. Now sprinkle over the remaining 2 tablespoons of the cinnamon sugar. Using a knife make a swirl through the batter.
  • Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Finishing Touches

  • Remove the bread from the oven and let cool in the pan for 5-6 minutes. Carefully lift the bread out of the pan, remove the parchment paper and place on a cooling rack to cool before icing.
  • Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled bread. Enjoy!

Notes

  • Use a metal 9x5 loaf pan for the best results. Glass pans tend to cause uneven baking.
  • Using the dark brown sugar in the cinnamon sugar mixture adds a rich layer that enhances the flavor. Light brown sugar can be substituted.
  • Let the bread cool in the pan for about 5-6 minutes, then carefully remove it and transfer to a cooling rack (remove the parchment). 
Tried this recipe?Let us know how it was!

Valentine M&M Cookies

January 7, 2026 by Sky Pilgreen Leave a Comment

If you're looking for a fun and festive cookie to make this Valentine's Day, these Valentine M&M Cookies are it. They're soft, colorful, and packed with chocolate in every bite.

I'm always in the kitchen baking something seasonal, and with three kids, those treats almost always involve sprinkles. These M&M cookies are a favorite around here, and this Valentine version is perfect for gifting. They're fun, colorful, and always a hit with kids and adults.

If you're planning a little Valentine baking, don't miss my Valentine's Day Desserts roundup. It's filled with easy, festive treats that are perfect for sharing.

Table of contents

  • Key Ingredients & Substitutions
  • How To Make Valentine M&M Cookies
  • 👉 Sky's Tips
  • More Delicious Recipes

Related: Valentine's Sprinkle Cookies, Red Velvet Cookies

Key Ingredients & Substitutions

  • Butter - Unsalted butter is my go-to. You can substitute with salted if that is what you prefer, just omit the salt from the recipe.
  • Brown Sugar and Granulated Sugar - For soft, chewy cookies!
  • Cornstarch - For a soft, tender, chewy texture! Don't skip this ingredient!
  • Valentine M&Ms - these add color and crunch. You can substitute with regular M&Ms or any seasonal variety.
  • Chocolate Chips - I use dark chocolate chips to balance the sweetness of the milk chocolate M&Ms, just a personal preference. Substitute with milk chocolate, semi-sweet chocolate, or white chocolate chips.
  • Sprinkles - Totally optional, but they add extra Valentine flair and make these cookies even more fun.

See the recipe card below for the full list of ingredients and measurements.

How To Make Valentine M&M Cookies

These cookies come together easily with simple steps and a quick chill before baking to help them hold their shape and bake up beautifully.

  1. Step 1: Whisk the dry ingredients together and set aside.
  1. Step 2: Cream the butter and sugars, then mix in the eggs and vanilla until light and fluffy.
  1. Step 3: Combine the wet and dry ingredients to form the cookie dough.
  1. Step 4: Fold in the Valentine M&Ms, chocolate chips, and sprinkles.
  1. Step 5: Scoop the dough and place it onto a parchment lined baking sheet.
  1. Step 6: Bake until the edges are set and the centers are soft, about 14 minutes. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Scoop the dough out before chilling. It's much easier to portion the dough while it's still at room temperature.
  • Chill the dough. This prevents the cookies from spreading too much.
  • Reserve a few M&Ms and sprinkles to press on top for a bakery style look.
  • Slightly underbake for soft centers. About 14 minutes is perfect in my oven, but all ovens are different, so you may need a little more or less time. The cookies will finish setting as they cool.
  • Use a cookie scoop for evenly sized cookies that bake consistently.

I hope you enjoy baking these Valentine M&M Cookies. Whether you're baking with your kids or making a batch to share, they're such a fun way to celebrate Valentine's Day!

-Sky🩷

More Delicious Recipes

Snickerdoodle Cookies

Valentine's Sheet Cake

Sweetheart Brownies

Strawberry Cheesecake Bars

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If you tried this Valentine M&M Cookies recipe or any other recipe on my blog, I'd love to hear from you! Leave a 🌟 star rating and let me know how it went in the comment section below!

📖 Recipe

Valentine M&M Cookies

Valentine M&M Cookies

Soft and chewy Valentine M&M Cookies made with chocolate chips and sprinkles. A festive, easy cookie recipe perfect for Valentine's Day gifting and baking with kids.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 14 minutes mins
Chill Time 2 hours hrs
Total Time 2 hours hrs 29 minutes mins
Course Dessert
Servings 27 Cookies

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 ¼ teaspoons baking soda
  • ½ teaspoon salt
  • 1 ¼ cups Valentine M&Ms
  • 1 cup chocolate chips
  • ¼ cup sprinkles

Instructions
 

  • In a medium bowl mix together the flour, cornstarch, baking soda and salt. Set aside.
  • In a mixer fitted with the paddle attachment cream together the butter and both sugars until light and fluffy.
  • Add in the eggs, one at a time, scraping the sides of the bowl as needed. Add in the vanilla extract and mix until fully combined.
  • Slowly add in the dry mixture, scraping the sides of the bowl as needed to fully incorporate the dry ingredients. Once fully combined, fold in the M&Ms, chocolate chips and sprinkles. Reserve a few for topping the cookie dough for presentation.
  • Line a baking sheet with parchment paper. Scoop the cookie dough using a 1-ounce scoop, or two heaping tablespoons and place dough balls 2 inches apart. Gently press down to slightly flatten. Add additional M&Ms, chocolate chips and sprinkles if desired.
  • Place the baking sheet in the refrigerator for 2 hours before baking.
  • Place the chilled cookie dough in a 350°F oven and bake for approximately 14 minutes. Cool for 5 minutes before transferring to a cooling rack. Enjoy!
Tried this recipe?Let us know how it was!

Cinnamon Raisin Bagels

January 5, 2026 by Sky Pilgreen 2 Comments

Learn to make soft, chewy, homemade Cinnamon Raisin Bagels right in your own kitchen! Perfect for breakfast, brunch, or a quick snack, these bagels are loaded with sweet raisins and warm cinnamon flavor.

Cinnamon Raisin Bagels are my favorite bagels to make. I love them toasted with just a smear of softened butter, or sometimes apple butter, if I have it on hand.

Table of contents

  • Key Ingredients
  • How To Make Cinnamon Raisin Bagels
  • 👉 Tips
  • Storage & Freezing Tips
  • More Delicious Recipes

Since I started making bagels at home, I've enjoyed experimenting with different flavors and keeping them in the freezer for easy breakfasts or snacking throughout the week. This is something my family and I have really come to enjoy.

You might also like these Italian Herb and Cheese Bagels and this Cinnamon Raisin Sourdough Bread.

Key Ingredients

  • Bread Flour - Its higher protein content develops strong gluten, giving the bagels their signature chewy texture.
  • Raisins - Thompson seedless (dark raisins) are my go-to. A quick soak in hot water softens them and makes them a fantastic addition to these bagels.
  • Brown Sugar - Adds a touch of sweetness to the dough and flavor during the boiling process.
  • Cinnamon - Infuses the dough with delicious flavor.
  • Yeast - Dry active yeast works best for a longer rise, resulting in tastier bagels.
  • Baking Soda - Needed to create a chewier, darker, and shinier crust.

See the recipe card below for the full list of ingredients and measurements.

How To Make Cinnamon Raisin Bagels

I know making bagels at home is a little intimidating, but once you make them, you'll see that they are so much easier to make than you think. Here is my process:

  1. Step 1: Soak the raisins in hot water for 10 minutes, then drain.
  1. Step 2: Combine the water, sugar, cinnamon, yeast, salt and most of the flour. Knead until smooth, adding additional flour if needed.
  1. Step 3: Stretch dough into a rectangle, sprinkle over raisins, and knead briefly to combine.
  1. Step 4: Place dough in a bowl, cover, and let rise until doubled.
  1. Step 5: Divide dough into 8 portions, shape into smooth balls, and place seam side down on a lined and greased baking sheet.
  1. Step 6: Press a hole through each ball and gently stretch to about 2 inches in diameter. Cover and let proof for 30 minutes.
  1. Step 7: Boil bagels in water with brown sugar and baking soda, place back on prepared baking sheet. Then brush with egg wash.
  1. Step 8: Bake for 20 minutes. Enjoy!

See the recipe card below for the full recipe directions.

👉 Tips

Proofing Options

  • Refrigerator Method - Once shaped, the dough can be refrigerated up to 24 hours for enhanced flavor and structure. Once you are ready to cook them pull them out of the refrigerator, place one bagel in a bowl of water, if the bagel floats continue on with the recipe. If the bagel does not float, let them proof until one does float.
  • Non-Refrigerator Method - If skipping the refrigerator method, let the dough proof 30 minutes or until puffy. This works well when short on time.

Storage & Freezing Tips

Store at room temperature for 1-2 days. Or place in a freezer bag and freeze for up to 3 months.

I hope you love these Cinnamon Raisin Bagels as much as we do!

-Sky🩷

More Delicious Recipes

Homemade Cinnamon Rolls

Almond Danishes

Oatmeal Raisin Cookies

Sourdough English Muffins

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📖 Recipe

Cinnamon Raisin Bagels

Cinnamon Raisin Bagels

Soft, chewy, homemade Cinnamon Raisin Bagels loaded with sweet raisins and warm cinnamon flavor.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 45 minutes mins
Cook Time 20 minutes mins
Rest Time 3 hours hrs
Total Time 4 hours hrs 5 minutes mins
Course Breakfast
Servings 8 Bagels

Ingredients
  

  • ¾ cup raisins
  • ½ cup water hot

Bagel Dough

  • 1 ¼ cups water 100°F-115°F
  • 2 ¼ teaspoons active dry yeast
  • ¼ cup dark brown sugar
  • 1 tablespoon ground cinnamon
  • 3 ½ cups bread flour
  • 1 ½ teaspoons salt

Water Bath

  • 3 quarts water
  • ¼ cup light or dark brown sugar
  • 1 tablespoon baking soda

Egg Wash

  • 1 large egg
  • 1 tablespoon water

Instructions
 

  • In a small bowl combine the raisins and hot water. Let sit for 10 minutes then strain off the water and set aside.
  • In the bowl of a stand mixer fitted with a dough hook, mix together the warm water, brown sugar, cinnamon and yeast.
  • Mix in the salt and 3 cups of flour, adding a little more flour as needed to make a shaggy dough. Once all of the flour has been added begin kneading the dough on low.
  • Knead the dough for 10-15 minutes or until it becomes smooth and passes the windowpane test. Since the dough is a dry, stiff dough it may help to turn the dough out onto your work surface and knead the dough by hand.
  • Once the dough is fully kneaded and passes the windowpane test, stretch out into a rectangle on a lightly floured surface and sprinkle over the raisins. Knead again just to get the raisins incorporated. Shape into a ball, place into a bowl, lightly coat it with oil, cover with a damp cloth and let it bulk rise until doubled in size. This may take 1 ½-2 hours, longer if your kitchen is cold.
  • Once doubled, deflate the dough and turn it out onto an un-floured work surface. Divide the dough into 8 equal portions. Line and lightly grease a large baking sheet.
  • Lightly cup your hand around one of the portions of dough and begin gently rolling it in a circular motion using the palm of your hand to build tension in the dough as you are shaping it. The ball of dough should be tight and smooth on the top. Place seam side down on a lined and greased baking sheet. Repeat with remaining dough.
  • Working with one piece of dough at a time, take your thumb and press a hole through the middle of the dough. Then pick up the dough and gently stretch the hole to about 2 inches in diameter.
  • Place back onto the lined and greased baking sheet, cover with a damp towel or plastic wrap.
  • If you decide to refrigerate your bagels before baking them do so now.  Refrigerate up to 24 hours. Once you are ready to cook them pull them out of the refrigerator, place one bagel in a bowl of water, if the bagel floats continue on with the recipe. If the bagel does not float, let them proof until one floats.
  • If skipping the refrigerator step: Allow the bagels to proof for 30 minutes or until puffy. Once the bagels are proofed, preheat an oven to 425°F.
  • In a large pot add in the 3 quarts of water, brown sugar and baking soda. Mix well. Bring to a boil. In a small bowl mix together the egg and water to make an egg wash.
  • Drop 3 bagels into the boiling water, let each one boil for 30 seconds to 1 minute, flip and boil for another 30 seconds to 1 minute. Remove from the water and place back onto the greased and lined baking sheet. Continue until all bagels have been boiled.
  • Egg wash each bagel then place in the oven and bake for 20 minutes. Enjoy!

Notes

When it comes to proofing the bagels after they have been shaped there are two options to choose from:
The Refrigerator Method
Refrigerate up to 24 hours. Once you are ready to cook them pull them out of the refrigerator, place one bagel in a bowl of water, if the bagel floats continue on with the recipe. If the bagel does not float, let them proof until one floats.
The Non Refrigerator Method
Is just simply allowing the dough to proof for 30 minutes or until puffy before boiling the bagels. This method works just fine and is perfect when you are strapped for time. But, if you want better flavor and structure, use the refrigerator method.
Tried this recipe?Let us know how it was!

Creamy Beef and Shells

December 29, 2025 by Sky Pilgreen Leave a Comment

This easy Creamy Beef and Shells recipe comes together in under an hour and is made with just a few simple ingredients. Tender pasta shells, seasoned ground beef, and a rich, creamy tomato sauce finished with cheddar and parmesan cheese make this a cozy, satisfying dinner that's perfect for busy weeknights.

I'm always on the lookout for new recipes with ground beef to keep our dinner rotation interesting, and this one was an instant hit. From the creamy, tomato-based sauce to the shells that scoop up the beef like little pockets of goodness, every bite was just plain delicious.

My husband couldn't stop commenting on how good it was while we were eating, which is always a good sign.

Table of contents

  • My Latest Videos
  • Key Ingredients & Substitutions
  • How To Make Creamy Beef and Shells
  • 👉 Tips
  • Storage & Reheating Tips
  • More Delicious Recipes

My Latest Videos

What I really love about this dish is how easy it is to pull together using pantry staples I almost always have on hand. The whole family loves it, and it's officially earned a permanent spot in our dinner rotation.

If you are like quick and easy dinners like this one, check out this Creamy Garlic Parmesan Pasta and this Oven Baked Pork Chops recipe.

Key Ingredients & Substitutions

  • Pasta - Medium pasta shells are perfect here because they hold onto the creamy sauce and ground beef so well. You can easily swap them for macaroni, rotini, or even bowtie pasta if needed.
  • Ground Beef - I use 80/20 ground beef for the best flavor, which works perfectly in this creamy ground beef recipe. Ground turkey also works well as a substitute.
  • Beef Stock - Beef stock creates the base of the sauce and adds depth. Beef broth can be used if that is what you have on hand.
  • Heavy Cream - Along with the cheese, heavy cream makes the sauce rich and creamy. If you need to use milk, you may want to increase the butter and flour slightly to help thicken the sauce. I haven't tested it with milk, but it should work.
  • Cheese - I use a combination of cheddar and parmesan. You can use all cheddar or mix other cheeses like romano or different cheddar varieties.

See the recipe card below for the full list of ingredients and measurements.

How To Make Creamy Beef and Shells

This dish comes together in one pan after the pasta is cooked, making it both simple and satisfying. If you'd like to keep it a one-pot recipe, cook the pasta first, drain it, then use the same pot to finish the recipe.

  1. Step 1: Brown the ground beef with the onions until fully cooked, then stir in the garlic just until fragrant. Remove from the pan and set aside.
  1. Step 2: Add the butter and flour to the pan, stirring to form the roux.
  1. Step 3: Whisk in the beef stock, tomato sauce, heavy cream, and seasonings to create the creamy sauce. Once fully combined, stir in the cheese and continue whisking until fully combined.
  1. Step 4: Add the cooked pasta and ground beef to the sauce and stir until well coated. Enjoy!

See the recipe card below for the full recipe.

👉 Tips

  • Salt your pasta water well to give the shells flavor from the start.
  • Add the cheese slowly and stir until fully melted for the smoothest sauce.
  • If the sauce thickens too much, add a splash of beef stock to loosen it up.

Storage & Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef stock or cream to loosen the sauce if needed.

Creamy Beef and Shells is one of those easy ground beef recipes everyone looks forward to, especially on busy weeknights. With tender pasta shells, seasoned ground beef, and a creamy tomato cheese sauce, it's a simple, family-friendly dinner that always hits the spot.

-Sky🩷

More Delicious Recipes

Jumbo Stuffed Shells

Easy Beef Stroganoff

Goulash

Meatballs and Gravy

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📖 Recipe

Creamy Beef and Shells

Creamy Beef and Shells Recipe

This Creamy Beef and Shells recipe is easy to make and perfect for a quick weeknight dinner.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Dinner
Servings 4 Servings

Ingredients
  

  • 8 ounces medium pasta shells cooked
  • 1 pound ground beef
  • ½ cup yellow or white onions small diced
  • 3 cloves garlic minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  • 8 ounces tomato sauce
  • 1 cup heavy cream
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon Italian herb seasoning
  • ½ cup parmesan cheese shredded or grated
  • 1 cup cheddar cheese shredded

Instructions
 

  • In a large skillet or pot over medium heat, brown the ground beef, breaking it up as it cooks. About halfway through, add the diced onions and continue cooking until the beef is fully cooked and the onions are tender.
  • Stir in the garlic and cook for about 30 seconds, just until fragrant. Remove the beef mixture from the pan and drain off any grease. Set aside.
  • Return the pan to medium heat and add the butter. Once melted, stir in the flour and cook for 30 seconds to 1 minute, stirring to form a roux.
  • Slowly whisk in the beef stock. Once the mixture begins to thicken, whisk in the tomato sauce, Italian seasoning, salt, pepper, and heavy cream until fully combined.
  • Stir in the cheddar and parmesan cheese and continue stirring until the cheese is melted and the sauce is smooth.
  • Add the cooked pasta and ground beef back to the pan. Stir until everything is well coated in the sauce and heated through.
  • Garnish with fresh parsley and grated parmesan if desired. Enjoy!

Notes

  • If you'd like to keep it a one-pot recipe, cook the pasta first, drain it, then use the same pot to finish the recipe.
  • You may need more or less salt depending on the salt content of your beef stock.
  • This recipe feeds my family of 5 (2 adults, 1 preteen and two little kids).
  • Salt your pasta water well to give the shells flavor from the start.
  • Add the cheese slowly and stir until fully melted for the smoothest sauce.
  • If the sauce thickens too much, add a splash of beef stock to loosen it up.
Tried this recipe?Let us know how it was!
Can I make Creamy Beef and Shells ahead of time?

Yes. You can make it ahead and store it in the refrigerator for up to 3 days. The sauce will thicken as it sits, so add a splash of beef stock or heavy cream while reheating.

Can I freeze Creamy Beef and Shells?

Because this recipe uses a creamy sauce, freezing can slightly change the texture. It's best enjoyed fresh or refrigerated, but it can be frozen if needed.

Can I substitute ground turkey for ground beef?

Absolutely! Ground turkey is a great substitute and works well with the creamy tomato sauce.

French Dip Sliders

December 22, 2025 by Sky Pilgreen Leave a Comment

French Dip Sliders are everything you love about the classic sandwich in an easy, shareable form. Sweet Hawaiian rolls are layered with melty provolone cheese, sliced roast beef, and caramelized onions, then baked until warm and served with a rich au jus for dipping.

The French Dip sandwich has always been my favorite, so turning it into sliders was a no brainer. This version hits all the marks I look for, savory beef, melty cheese, caramelized onions, and plenty of au jus on the side. They're simple enough to make at home but always feel a little special.

These French Dip Sliders are perfect for a potluck, Super Bowl party, or an easy lunch at home when you want something comforting and satisfying.

Table of contents

  • My Latest Videos
  • Key Ingredients & Substitutions
  • How To Make French Dip Sliders
  • 👉 Sky's Tips
  • Storage Tips
  • Frequently Asked Questions
  • More Delicious Recipes

My Latest Videos

Related: Ham and Cheese Pinwheels and Italian Sandwich Recipe.

Key Ingredients & Substitutions

  • Rolls - I use Hawaiian sweet rolls for this recipe, but any slider rolls will work just fine.
  • Roast Beef - A good quality deli roast beef is key here. Leftover pot roast also works beautifully if you have it.
  • Cheese - Provolone cheese is classic for a French Dip sandwich, but mozzarella or Swiss cheese make great substitutes.
  • Onions - Yellow or white onions work best for caramelizing. Don't skip these, they add so much flavor to the sliders.
  • Garlic Butter Topping - Brushing the rolls with garlic butter before baking adds another layer of flavor.
  • Beef Stock - Used to make the au jus. You can substitute a packet of au jus mix if needed.

How To Make French Dip Sliders

These sliders come together easily with just a little prep. Caramelizing the onions adds the most flavor, while the rest of the recipe is simple layering and baking until everything is melty and warm.

  1. Step 1: Caramelize the onions until deeply golden brown and fragrant.
  1. Step 2: Slice the rolls in half horizontally, keeping them intact, and place the bottoms in a baking dish.
  1. Step 3: Add a layer of cheese to the rolls.
  1. Step 4: Top evenly with the roast beef.
  1. Step 5: Spread the caramelized onions over the beef.
  1. Step 6: Add the remaining cheese.
  1. Step 7: Place the tops on and brush generously with the garlic butter.
  1. Step 8: Bake until warm and melty. Serve with au jus for dipping.

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Fully caramelize the onions. This step builds deep, rich flavor that quick sautéed onions won't give you.
  • These sliders can be assembled a day ahead. Cover and refrigerate, then bake just before serving.

Storage Tips

Store leftover French Dip Sliders in an airtight container in the refrigerator for up to a few days. Reheat gently in the microwave or enjoy them cold.

Frequently Asked Questions

Can I make French Dip Sliders ahead of time?

Yes. You can assemble the sliders up to a day in advance, cover tightly, and refrigerate. Bake just before serving for the best results.

What kind of roast beef works best for sliders?

A high-quality deli roast beef works perfectly, but leftover pot roast is a great option if you have it.

Can I use a different cheese?

Absolutely! Provolone is traditional, but Swiss or mozzarella both work well and melt nicely.

These French Dip Sliders are an easy, crowd-pleasing recipe made with Hawaiian rolls, roast beef, provolone cheese, caramelized onions, and a homemade au jus. Whether you're serving them for a party, game day, or an easy lunch at home, they deliver classic French Dip flavor in a simple, shareable way.

I hope you enjoy them as much as we do!

-Sky🩷

More Delicious Recipes

Turkey Pinwheels

Million Dollar Dip

Chicken Salad

Spinach Artichoke Dip

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📖 Recipe

French Dip Sliders

French Dip Sliders

French Dip Sliders made with Hawaiian rolls, roast beef, melty provolone cheese, and caramelized onions, baked with a garlic butter topping and served with warm au jus for dipping. An easy slider recipe perfect for parties, potlucks, and game day.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 25 minutes mins
Total Time 55 minutes mins
Course Appetizer
Servings 12 Servings

Ingredients
  

  • 1 large onion thinly sliced
  • 2 tablespoons butter for onions
  • 1-2 sprigs thyme
  • 2 cups beef stock
  • 1 package Hawaiian Rolls 12 count
  • 14 ounces roast beef sliced
  • 10 slices provolone cheese
  • ¼ cup butter for topping
  • 3 cloves garlic minced
  • 1 teaspoon fresh parsley chopped
  • ⅛ teaspoon onion powder
  • ¼ teaspoon salt
  • ½ tablespoon olive oil
  • 1 tablespoon Worcestershire sauce

Instructions
 

  • In a large sauté pan, melt 2 tablespoons of butter over low heat. Add the sliced onions, a pinch of salt, and the thyme sprigs. Toss to coat, cover, and cook for 6 minutes.
  • Remove the lid and continue cooking, stirring often, until the onions are deeply caramelized, about 10-15 minutes. Preheat the oven to 350°F.
  • Pour in ¼ cup of beef stock and bring to a simmer. Cook until the liquid has reduced and absorbed into the onions. Remove from the heat and set aside.
  • Keeping the rolls intact, slice them horizontally to separate the tops from the bottoms. Place the bottom half in a 9x13 or 11x7 baking dish.
  • Layer half of the cheese over the rolls, followed by all of the roast beef. Spread the caramelized onions evenly over the beef, then top with the remaining cheese. Reserve the pan that the onions were cooked in for the au jus.
  • Place the roll tops back on.
  • In a small bowl melt ¼ cup of butter then stir in the 1 clove of minced garlic, parsley, onion powder and ¼ teaspoon of salt. Brush the tops of the sliders generously with the garlic butter.
  • Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes.
  • Place the pan the onions were cooked in over medium low heat and add in the ½ tablespoon of olive oil. Once hot stir in the remaining 2 cloves of minced garlic and sauté for 30 seconds.
  • Stir in the remaining 1 ¾ cups of beef stock and Worcestershire sauce. Bring to a simmer and cook for 5 minutes. Salt and pepper to taste. Serve warm with the sliders for dipping. Enjoy!
Tried this recipe?Let us know how it was!

Chocolate Bundt Cake Recipe

December 15, 2025 by Sky Pilgreen Leave a Comment

This easy Chocolate Bundt Cake recipe steals the show every time! It's a rich, moist from scratch chocolate cake topped with the best homemade chocolate glaze. Perfect for any occasion, this delicious cake is a chocolate lovers dream!

I cannot rave about this chocolate bundt cake enough. It's one of those desserts that looks fancy but comes together easily with just a few simple ingredients. Oh, and no mixer required, which is always a bonus in my book!

The cake is fantastic on its own, or with a dusting of powdered sugar, but once you pour that chocolate glaze over the top, it becomes pure decadence. When I was testing this recipe, my family said it was better than any chocolate cake I've made before.

Table of contents

  • My Latest Videos
  • How To Make Chocolate Bundt Cake Recipe
  • Substitutions & Variations
  • 👉 Tips
  • More Delicious Recipes

My Latest Videos

If you like my Vanilla Bundt Cake or Chocolate Cupcakes with Peanut Butter Frosting, you are going to love this Chocolate Bundt Cake recipe!

How To Make Chocolate Bundt Cake Recipe

This homemade Chocolate Bundt Cake recipe comes together easily with a saucepan and a bowl. No stand mixer, no complicated steps, just a straightforward recipe. Here is how I pull it all together:

  1. Step 1: Combine the butter, cocoa powder, salt, and water in a saucepan. Heat over low just until the butter is melted.
  1. Step 2: Stir to fully combine, then set aside to cool slightly while you prepare the remaining ingredients.
  1. Step 3: In a large bowl, whisk together the flour, sugar, baking soda, and baking powder.
  1. Step 4: Add the chocolate mixture to the dry ingredients and stir until well combined.
  1. Step 5: Add the buttermilk, eggs, and vanilla, mixing until the batter is smooth and fully combined.
  1. Step 6: Pour the batter into a generously buttered and floured bundt pan. Bake for 40 minutes, or until a toothpick inserted in the middle comes out clean.
  1. Step 7: For the chocolate glaze, combine the heavy cream, butter, powdered sugar, cocoa powder, and salt in a small saucepan. Heat until the butter is melted and the mixture is just hot. Pour over the chocolate chips and whisk until smooth.
  1. Step 8: Immediately pour the glaze over the cooled cake. Enjoy!

See the recipe card below for the full recipe.

Substitutions & Variations

  • If you don't have buttermilk, you can substitute with regular milk. Or you can make a buttermilk substitute by mixing milk and 1 tablespoon of lemon juice or vinegar together 5-10 minutes before using.
  • Swap the water for freshly brewed coffee to deepen the chocolate flavor.
  • Stir chocolate chips into the batter for an extra chocolatey cake. You can also sprinkle chopped chocolate or chocolate chips over the glaze.
  • Making this cake for the holidays? Sprinkle crushed peppermint over the chocolate glaze for a festive Christmas dessert.
  • Don't want a chocolate glaze? Simply dust with powdered sugar!

👉 Tips

  • Use room temperature buttermilk and eggs so everything mixes together smoothly.
  • Thoroughly butter the bundt pan, making sure every inch is coated, then dust with flour to prevent sticking.
  • After baking, allow the cake to cool for 5 minutes before inverting it onto a cooling rack and letting it release naturally.
  • Don't invert the cake too soon or too late. Removing it too early can cause the cake to tear apart, while waiting too long can trap steam and cause it to stick to the pan, resulting in it tearing when you try to remove it.

Whatever the occasion, this chocolate bundt cake will not disappoint. It's one of my family's favorite chocolate cakes. I hope you give it a try soon!

-Sky🩷

More Delicious Recipes

Strawberry Poke Cake

Triple Chocolate Cookies

Vanilla Cupcakes with Chocolate Frosting

Brown Butter Chocolate Chip Cookies

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📖 Recipe

Chocolate Bundt Cake Recipe

Chocolate Bundt Cake Recipe

A chocolate lovers dream! This decadent chocolate bundt cake with chocolate glaze is the perfect cake for any occasion!
No ratings yet
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Prep Time 15 minutes mins
Cook Time 40 minutes mins
Rest Time 30 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Dessert
Servings 12 Servings

Equipment

  • Bundt Pan 10-12 cup

Ingredients
  

Chocolate Cake Batter

  • 1 cup unsalted butter
  • ¾ cup cocoa powder
  • 1 teaspoon salt
  • 1 cup water
  • 1 ¾ cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 cup buttermilk room temperature
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract

Chocolate Bundt Cake Icing

  • 4 ounces dark chocolate
  • ½ cup heavy cream
  • 2 tablespoons unsalted butter
  • ½ cup powdered sugar
  • 3 tablespoons cocoa powder
  • 1 pinch salt

Instructions
 

Chocolate Bundt Cake Batter

  • Preheat the oven to 350°F. Generously butter and flour a 10 or 12 cup bundt pan, making sure every crevice is well coated. Set aside.
  • In a medium saucepan over low heat, combine the butter, cocoa powder, salt, and water. Heat just until the butter is melted, stirring to combine. Remove from the heat and set aside to cool slightly.
  • In a large mixing bowl, whisk together the flour, sugar, baking soda, and baking powder until combined.
  • Pour the warm chocolate mixture into the dry ingredients and stir until fully combined.
  • Add the buttermilk, eggs, and vanilla extract. Mix until the batter is smooth and fully combined.
  • Pour the batter evenly into the prepared bundt pan. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cake from the oven and allow it to cool in the pan for 5 minutes. Carefully invert the cake onto a wire rack and let it release naturally. Cool completely before adding the glaze.

Chocolate Glaze

  • Once the cake is completely cool, prepare the chocolate glaze. Add the chocolate chips to a small bowl and set aside.
  • To a small saucepan combine the heavy cream, butter, powdered sugar, cocoa powder, and salt. Heat until the butter is melted and the mixture is hot, not boiling.
  • Pour over the chocolate chips and whisk until smooth.
  • Immediately pour over the top of the cooled bundt cake. Enjoy!

Notes

  • Use room temperature buttermilk and eggs so everything mixes together smoothly.
  • Thoroughly butter the bundt pan, making sure every inch is coated, then dust with flour to prevent sticking.
  • After baking, allow the cake to cool for 5 minutes before inverting it onto a cooling rack and letting it release naturally.
  • Don't invert the cake too soon or too late. Removing it too early can cause the cake to tear apart, while waiting too long can trap steam and cause it to stick to the pan, resulting in it tearing when you try to remove it.
Tried this recipe?Let us know how it was!

Fried Potatoes and Onions

December 11, 2025 by Sky Pilgreen Leave a Comment

Fried Potatoes and Onions, the ultimate comfort food side! They're crispy, flavorful and perfect any night of the week!

Growing up, whenever these hit the table, I knew we were in for a treat! It really doesn't get better than the combination of crispy fried potatoes and sautéed onions.

As a kid, I may have smothered mine in ketchup (don't judge me), but now I love them as they are, perfectly seasoned, soft on the inside, lightly crisped on the outside, and full of flavor from the onions. I love pairing them with smothered chicken or oven baked pork chops!

My Latest Videos

Related: Parmesan and Garlic Roasted Potatoes and Potato Wedges

Your Fried Potatoes and Onions Guide

Let's talk about the best way to get perfectly crisp and flavorful fried potatoes! I've gathered a few tips over the years: some came from my mama and her mama, and the others I learned through trial and error.

This is how I make my fried potatoes with onions:

  • I cut them into ¼-inch thick slices. This size cooks evenly and doesn't take forever in the skillet.
  • Cook them in a large cast iron skillet, it really does make the difference on how evenly they cook. The skillet needs to be hot before you add the oil. Allow the oil to get hot before you add the potatoes.
  • Arrange the potatoes in an even later. Resist the urge to stir right away!
  • My grandma always left the potatoes to cook for several minutes, before stirring them the first time. I do the same. This allows them to cook, and brown on the bottom before you stir them the first time.
  • This step is optional but recommended for faster cooking. After the initial stir, cover with a lid and let them steam for about 8-10 minutes.
  • Wait to add the onions until the last 10-15 minutes of cooking to prevent burning them.

I wait to add the onions until the potatoes are tender but not fully cooked so the onions don't burn. By the time the onions are soft and lightly browned, the potatoes are perfectly golden and tender.

The biggest tip I can give you is to avoid stirring too often. Let them sit to brown, then stir gently. Over stirring will produce mushy potatoes!

-Sky🩷

More Delicious Recipes

Green Beans and Potatoes

Twice Baked Potatoes

Homemade Mac & Cheese

Cheesy Potatoes

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📖 Recipe

Fried Potatoes and Onions

Fried Potatoes and Onions

Golden, tender Fried Potatoes and Onions. A simple Southern side dish you'll want to make again and again!
No ratings yet
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Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Side Dish
Servings 4 Servings

Ingredients
  

  • 2 pounds russet potatoes peeled and cut ¼-inch thick slices
  • ¾ cup yellow or white onion large diced
  • 3 ounces oil any neutral tasting oil
  • ¾ - 1 teaspoon salt
  • pepper to taste
  • pinch chipotle powder or cayenne

Instructions
 

  • Heat a large skillet over medium heat. Once hot add in the oil.
  • Now add the potatoes in an even layer. Cook undisturbed for 5-6 minutes. Season with salt, pepper and chipotle powder. Try not to stir too often, or you will end up with mushy potatoes.
  • Stir gently, then lower to medium low heat and cover with a lid. Cook for another 5-6 minutes. Remove lid and stir. Place the lid back on and cook for another 5-6 minutes.
  • Check to see if the potatoes are tender, if they are tender you can keep the lid off. Stir in the onions and continue cooking, stirring occasionally, until the potatoes are fully cooked and the onions are lightly browned and tender. About 15 minutes.

Notes

Try not to stir too often, or you will end up with mushy potatoes.
Tried this recipe?Let us know how it was!

Almond Danishes

December 9, 2025 by Sky Pilgreen 3 Comments

Need an easy breakfast win? This recipe transforms premade puff pastry into irresistible Almond Danishes, featuring a rich almond filling, sweet vanilla icing, and crunchy toasted almonds!

Is there anything better than flaky puff pastry? I use it for so many quick recipes in my kitchen, including these Ham and Cheese Pinwheels, which have become a reader favorite.

Table of contents

  • My Latest Videos
  • Key Ingredients
  • How To Make Almond Danishes
  • Substitutions & Variations
  • 👉 Tips
  • More Delicious Recipes

This little creation came from my love for puff pastry and almond paste. The first time I made these they disappeared fast, and they've been a family favorite ever since. They're incredibly easy to make a taste like something you'd find in a bakery case.

My Latest Videos

Here are a few other danish pastries with puff pastry that you might like to try: Blueberry Danishes and Apple Danishes!

Key Ingredients

  • Puff Pastry-This recipe uses just one sheet. If you decide to bake two sheets, simply double the filling and the icing.
  • Almond Flour-Creates the soft, flavorful filling.
  • Eggs-Helps bind the filling together and give it structure.
  • Almond Extract-Pure almond extract for added flavor. Don't skip this!
  • Sliced Almonds-Toasted and sprinkled over the tops after icing for a lovely toasted almond flavor and crunch.

See the recipe card below for the full list of ingredients and measurements.

How To Make Almond Danishes

  1. Step 1: Combine the almond flour, sugar, salt, eggs, and almond extract in a bowl and mix together until well combined.
  1. Step 2: Lay the puff pastry out and cut into 10 equally sized rectangles. Score each one, leaving a half-inch border, then pierce the centers several times with a fork to keep the middles from rising. Place on prepared baking sheet.
  1. Step 3: Add the filling to the middle of each rectangle, then brush the edges with the egg wash. Bake for 15 minutes.
  1. Step 4: Drizzle the icing over the tops of the cooled danishes and finish with toasted almonds. Enjoy!

See the recipe card below for the full recipe directions.

Substitutions & Variations

  • Spread raspberry, apricot or cherry jam over the almond filling before baking for a fun twist.
  • Swap the premade puff pastry for homemade dough and adjust the filling amount accordingly.
  • Use the full sheet to make a braided danish. See my Apple Strudel recipe to learn how to braid the dough.
  • Substitute milk for the heavy cream for the icing. You may need a touch more powdered sugar to reach a drizzle-friendly consistency.
  • Dust the warm danishes with powdered sugar if you want a lighter topping instead of the icing.

👉 Tips

  • Make sure the puff pastry is fully thawed in the refrigerator before using.
  • Keep the pastry as cold as possible while working with it. If it starts to feel warm or sticky, pop it back in the fridge for 20 minutes before continuing.
  • Don't skip scoring and piercing the dough. This helps the pastry bake evenly and keeps the filling from going everywhere.

I can't wait for you to try these simple Almond Danishes. They are such a fantastic way to use puff pastry and taste amazing!

-Sky🩷

More Delicious Recipes

Blueberry Muffins

Homemade Cinnamon Rolls

Breakfast Pizza

Buttermilk Pancakes

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📖 Recipe

Almond Danishes with puff pastry

Almond Danishes

Easy homemade Almond Danishes made with puff pastry. A quick bakery-style breakfast or brunch option.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Chill Time 20 minutes mins
Total Time 50 minutes mins
Course Breakfast
Servings 10 Servings

Ingredients
  

Almond Danishes

  • 1 sheet puff pastry
  • 1 cup almond flour plus 2 tablespoons
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • 2 large eggs
  • ¾ teaspoon pure almond extract

Egg Wash

  • 1 large egg
  • 1 tablespoon water

Simple Icing

  • 6 tablespoons powdered sugar
  • 4 tablespoons heavy cream
  • ¼ teaspoon vanilla extract

Topping

  • ¼ cup sliced almonds toasted

Instructions
 

  • Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  • In a small bowl, mix together all of the almond flour, granulated sugar, salt, eggs, and almond extract until fully combined.
  • Lay the puff pastry on a lightly floured surface and cut it into 10 equally sized rectangles. Score each rectangle, leaving a half-inch border, and pierce the centers several times with a fork. Place them on the prepared baking sheet.
  • Divide the filling evenly between the rectangles, placing it in the centers of the rectangles. Mix the remaining egg with 1 tablespoon of water and brush the edges of the pastry. Bake for 15 minutes or until the pastry is golden and puffed. Cool completely before icing.

Simple Icing

  • Whisk together the powdered sugar, heavy cream, and vanilla extract, then drizzle over the cooled danishes and top with toasted almonds. Enjoy!
Tried this recipe?Let us know how it was!

Turkey Pot Pie with Biscuits

December 5, 2025 by Sky Pilgreen Leave a Comment

This Turkey Pot Pie with Biscuits is the perfect way to use up leftover turkey after Thanksgiving. From the creamy homemade sauce to the fluffy biscuits on top, this pot pie is pure comfort food!

If you're looking for recipes that use leftover turkey, this one has been a favorite in my kitchen for years. We always have plenty of leftover Thanksgiving turkey that I never want to waste, and turning it into a warm, cozy pot pie is something my whole family looks forward to.

Table of contents

  • My Latest Videos
  • Key Ingredients
  • How To Make Turkey Pot Pie with Biscuits
  • Substitutions & Variations
  • 👉 Tips
  • Storage & Freezing Tips
  • More Delicious Recipes

My Latest Videos

If you love my Chicken Pot Pie and my Creamy Chicken Noodle Soup, you're going to love this Turkey Pot Pie with Biscuits too!

Key Ingredients

  • Turkey-This recipe is perfect for using leftover turkey.
  • Vegetables-You'll need a combination of carrots, potatoes, onions, and english peas.
  • All-purpose flour-Used to thicken the sauce and to make the homemade biscuits.
  • Chicken Stock-A good quality stock really shines in the sauce.
  • Heavy Cream-Helps create the creamy base.
  • Seasonings-Just salt, pepper, and a little poultry seasoning (optional) to keep things simple and flavorful.

How To Make Turkey Pot Pie with Biscuits

The full recipe can be found in the recipe card below. This cozy turkey pot pie comes together in just a few simple steps:

  1. Step 1: Par cook the carrots and potatoes for 6 minutes. Add the peas and cook for another 2 minutes. Drain and set aside.
  1. Step 2: Sauté the diced onions in the butter until tender.
  1. Step 3: Sprinkle in the flour to make the roux. Cook for 1 minute.
  1. Step 4: Whisk in the chicken stock and heavy cream to make the sauce. Add salt, pepper and poultry seasoning, if using. Keep whisking until the sauce has thickened. Set aside.
  1. Step 5: Shred or chop the cooked turkey.
  1. Step 6: Combine the sauce, shredded turkey, carrots, potatoes and peas. Transfer to a greased 9x13 baking dish. Set aside to cool.

7. Step 7: Top with the homemade biscuits.

8. Step 8: Bake for 35 minutes or until the biscuits are cooked through and the filling is bubbly. Enjoy!

Substitutions & Variations

  • Any cooked turkey works; it doesn't have to be leftover turkey.
  • Substitute milk for heavy cream if needed.
  • Green beans or corn can be added or substituted.
  • Use canned or frozen biscuit dough for an easy shortcut

👉 Tips

  • If you save your turkey bones, make homemade turkey stock to use instead of chicken stock. I like making a big batch and freezing the extra.
  • Bake the biscuits separately if you prefer a crispier bottom. My husband loves them this way, so I always bake a few on a sheet pan just for him.
  • Brush the biscuits with melted butter when the pot pie comes out of the oven for extra buttery goodness!

Storage & Freezing Tips

  • To freeze, mix the sauce and vegetables, let them cool completely, then transfer to a freezer bag or container and freeze until needed.
  • For the biscuits, prepare the dough, cut it out, and freeze on a baking sheet. Once the dough is fully frozen, transfer the biscuits to a freezer bag.
  • Alternatively, you can prepare the biscuits fresh when you're ready to bake the pot pie.
  • Thaw overnight in the refrigerator and bake according to the recipe directions.
  • For the leftovers, I love freezing individual portions for easy lunches during the winter.

I hope this Turkey Pot Pie with Biscuits becomes one of your favorite leftover turkey recipes too. It's cozy, comforting, and such a delicious way to utilize those Thanksgiving leftovers.

-Sky🩷

More Delicious Recipes

Marry Me Chicken Soup

Sausage and Bean Soup

Beef Pot Roast

Homemade Chili

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📖 Recipe

Turkey Pot Pie with Biscuits

Turkey Pot Pie with Biscuits

Sky Pilgreen
Cozy Turkey Pot Pie with Biscuits made with leftover Thanksgiving turkey. Creamy, comforting, and easy to make.
No ratings yet
Print Recipe Pin Recipe
Prep Time 35 minutes mins
Cook Time 35 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dinner
Servings 6 Servings

Ingredients
  

Pot Pie Filling

  • 12 ounces leftover turkey shredded
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • ¾ cup yellow or white onions small diced
  • 1 pound red potatoes small diced
  • 2-3 large carrots peeled and small diced
  • 1 cup english peas frozen
  • 6 tablespoons all-purpose flour
  • 3 cups chicken stock
  • ½ cup heavy cream
  • 2 ½ teaspoons salt
  • 1 teaspoon pepper
  • ½ teaspoon poultry seasoning

Biscuits

  • 3 ounces unsalted butter cubed or shredded and chilled
  • 2 cups all-purpose flour extra for dusting
  • 1 tablespoon granulated sugar
  • ¼ teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk chilled

Instructions
 

Turkey Pot Pie Filling

  • Bring a large pot of water to a boil. Add the diced potatoes and carrots and cook for 6 minutes. Add the English peas and cook 2 more minutes. Drain and set aside.
  • Place the same pot over medium heat, add the olive oil. Add the onions and sauté for about 6 minutes, or until softened.
  • Add the butter to the pot. Once melted, stir in the flour and cook for 30 seconds. Slowly pour in the chicken stock while whisking to avoid lumps. Continue whisking until the mixture thickens enough to coat the back of a spoon.
  • Stir in the heavy cream. Season with salt, pepper, and poultry seasoning if using. Remove from the heat.
  • Add the shredded turkey, potatoes, carrots, and peas to the sauce. Stir gently to combine. Lightly grease a 9x13 baking dish and pour in the filling.

Biscuits

  • Preheat the oven to 375°F.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Add the cold butter and rub it into the flour using your fingertips until the mixture looks crumbly.
  • Pour in the chilled buttermilk and gently stir with a spoon just until the dough comes together. It should look wet and sticky.
  • Lightly flour your work surface and turn the dough out onto the flour. Dust the top with a little flour. Gently pat it into a rectangle. Using a bench scraper, fold the dough over itself 4 to 5 times, patting lightly between folds. Pat or roll into a 1-inch-thick circle.
  • Cut out the biscuits and arrange them on top of the pot pie filling.
  • Bake for 35 minutes or until the filling is bubbly and the biscuits are golden brown. Brush the tops with butter and serve. Enjoy!
Tried this recipe?Let us know how it was!

Chicken Tortilla Soup Recipe

December 1, 2025 by Sky Pilgreen 1 Comment

This easy Chicken Tortilla Soup recipe comes together in one pot and is perfect any night of the week. It's filled with tender shredded chicken, beans, corn, and a seasoned broth, then topped with freshly fried tortilla strips for the best crunch.

Much like my Ground Beef Taco Soup recipe, this Chicken Tortilla Soup is loaded with flavor and so simple to make homemade. Everything builds in one pot, starting with frying the tortilla strips, then searing the chicken, and finally layering the broth and vegetables. It's cozy, comforting and one of my favorite soups to batch cook and freeze for later meals.

My Latest Videos

Related: Turkey Taco Soup and Marry Me Chicken Soup

Key Ingredients & Substitutions

  • Chicken-Use what you have on hand. Boneless skinless chicken breasts or thighs both work beautifully.
  • Tortillas-I thinly slice corn tortillas and fry them right in the same pot I'll use for the soup. This adds great flavor from the beginning. You can skip this step and use store bought tortillas strips if you prefer.
  • Seasonings-I use a handful of spices similar to what you'd find in a taco seasoning blend. If you want to keep it extra simple, substitute with your favorite taco mix to taste.
  • Chicken Stock-Always a great start to a tasty soup. Substitute with chicken broth if that is what you have.

How To Make Chicken Tortilla Soup

This soup comes together easily with layers of flavor built right in the pot. Here's my process:

Step 1: Fry thin tortilla strips until crispy and golden. Place them on a paper towel lined plate and set aside.

Step 2: Season the chicken and sear on both sides until fully cooked. Remove from the pot and set aside to cool, then shred it.

Step 3: Add the diced bell peppers and onions to the pot and sauté until tender.

Step 4: Stir in the minced garlic, tomato paste, and remaining spices. Cook for 1 minute to bring out the flavor.

Step 5: Add the chicken stock, canned tomatoes, beans, corn, and shredded chicken. Simmer for 15 minutes. Taste and adjust the seasonings if needed.

Step 6: Serve topped with crispy tortillas strips, a squeeze of fresh lime juice, fresh cilantro and diced avocado. Enjoy!

👉 Tips

  • Using rotisserie chicken is a great shortcut to cut down on the cooking time.
  • Use any color bell pepper you like, or swap with poblano pepper to change up the flavor.
  • If you don't have tomato paste, use 3 tablespoons of tomato sauce instead.
  • For a thicker soup, mash a few beans before adding the rest.
  • Add sliced jalapeños for a little heat.
  • Shredded cheese like cheddar or Monterey Jack are great toppings you can serve with the soup.

This Chicken Tortilla Soup is always a hit in my kitchen, and I can't wait for you to make it. I love serving mine with extra crispy tortilla strips and lots of lime juice!

-Sky🩷

More Delicious Recipes

Creamy Chicken Noodle Soup

Loaded Potato Soup

Zuppa Toscano Soup

Vegetable Beef Soup

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📖 Recipe

Chicken Tortilla Soup Recipe

Chicken Tortilla Soup

This Chicken Tortilla Soup recipe is warm, hearty, and packed with flavor. It's an easy one pot soup that's perfect any night of the week!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Dinner
Servings 4 Servings

Ingredients
  

  • ½ cup vegetable oil or any other neutral tasting oil
  • 5 soft corn tortillas cut into strips
  • 1 pound chicken breasts boneless, skinless
  • 2 teaspoons salt
  • ¾ teaspoon pepper
  • ½ teaspoon garlic powder
  • 2 teaspoons chili powder
  • 1 tablespoon cumin
  • ½ teaspoon smoked paprika or regular
  • ¼ teaspoon coriander optional
  • ½ teaspoon onion powder
  • ¼ teaspoon chipotle powder
  • ½ teaspoon dried oregano
  • 1 cup green bell pepper small diced
  • 1 cup yellow or white onion small diced
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • 5 cups chicken stock
  • 14.5 ounce can petite diced tomatoes drained
  • 15 ounce can black beans drained and rinsed
  • 15 ounce can corn drained

Instructions
 

  • In a large pot add the ½ cup of oil and heat to 350°F. Fry the tortilla strips until crisp and golden, working in batches if needed. Transfer to a paper towel lined plate, sprinkle with a little salt and set aside. Turn the heat off and carefully discard half of the oil.
  • In a small bowl combine 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder, 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, ¼ teaspoon coriander and ½ teaspoon onion powder. Mix until fully combined, then season the chicken on both sides.
  • Place the pot over medium heat then add the chicken and cook on both sides until browned and fully cooked. Remove from the pot and set aside to cool.
  • Now add the diced bells peppers and onions to the pot and sauté until tender. Stir in the minced garlic, tomato paste, and remaining spices. Cook for 1 minute. (2 teaspoons cumin, 1 teaspoon chili powder, ¼ teaspoon chipotle powder, ½ teaspoon dried oregano, 1 teaspoon salt, ¼ teaspoon pepper)
  • Pour in the chicken stock, then add the tomatoes, beans, and corn. Shred or chop the chicken and return it to the pot. Stir together then bring to a simmer. Cook for 15 minutes. Top with your favorite toppings and fried tortilla strips. Enjoy!

Notes

Topping Suggestions
  • Fresh Lime Juice (a must!)
  • Cilantro
  • Diced Avocado
  • Shredded cheese like cheddar or Monterey Jack are great toppings you can serve with the soup.
Tried this recipe?Let us know how it was!

Iced Gingerbread Cookies

November 29, 2025 by Sky Pilgreen 2 Comments

Soft, chewy and perfectly spiced, these Iced Gingerbread Cookies are the perfect holiday cookie!

I love a good crisp gingerbread cookie, but these soft gingerbread cookies have quickly become my favorite way to make gingerbread. After testing this recipe a few times (and passing plenty of samples to my taste testers), I have found that the best gingerbread flavor comes from using blackstrap molasses.

I've tested this recipe using regular molasses, which is great, but the deep, rich flavor you get from the blackstrap molasses wins every single time! I seriously cannot get enough of these cookies!

My Latest Videos

Related: Molasses Cookies, Chai Spiced Oatmeal Cookies

Key Ingredients & Substitutions

  • Molasses-For the best flavor I love using blackstrap molasses. Regular molasses works good too.
  • Spices-A mixture of ground cinnamon, ginger and allspice for a fantastic gingerbread flavor. If you want a milder flavor, you can replace ½ teaspoon of the ground ginger with cinnamon.

How To Make Iced Gingerbread Cookies

Not only are these cookies fantastic, but they are super easy to make. Here is my process:

Step 1

Combine the flour, baking soda, salt, and spices together in a bowl until evenly mixed.

Step 2

Cream the butter and sugar until fluffy. Mix in the egg, then add the molasses and vanilla until fully combined.

Step 3

Gradually mix the dry ingredients into the butter mixture until just combined.

Step 4

Scoop onto a parchment lined baking sheet, gently press the tops down and bake for 10-11 minutes. Cool before icing.

Step 5

Dip the tops in the icing, letting the excess drip off, and place on a cooling rack to set before serving. Enjoy!

👉 Tips

  • Don't have blackstrap molasses, no worries, use regular molasses.
  • These cookies are delicious with or without the icing.
  • If skipping the icing, roll the cookie dough in a little sugar before baking for extra sweetness and sparkle.
  • Let the iced cookies rest for at least one hour so the icing can fully set.

I hope you'll be adding these delicious Iced Gingerbread Cookies to your Christmas cookie tray this year. I know I will be!

-Sky🩷

More Delicious Recipes

Iced Oatmeal Cookies

Coconut Shortbread Cookies

Christmas M&M Sprinkle Cookies

Chocolate Snowball Cookies

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📖 Recipe

Iced Gingerbread Cookies

Iced Gingerbread Cookies

Soft, spiced Gingerbread Cookies made with blackstrap molasses and topped with a simple vanilla icing. Perfect for your holiday cookie tray!
No ratings yet
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Prep Time 15 minutes mins
Cook Time 11 minutes mins
Total Time 21 minutes mins
Course Dessert
Servings 14 Cookies

Ingredients
  

Cookie Dough

  • ½ cup unsalted butter softened
  • ½ cup granulated sugar
  • 1 large egg
  • ¼ cup molasses use blackstrap if you have it
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 ¼ teaspoons baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons ground ginger
  • ¼ teaspoon all spice

Icing

  • 1 cup powdered sugar
  • 2 ½ tablespoons milk
  • 1 splash vanilla extract

Instructions
 

  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • In a bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and allspice until well combined.
  • In the bowl of a mixer, cream the butter and sugar until light and fluffy.
  • Add in the egg and mix until fully incorporated.
  • Mix in the molasses and vanilla extract, scraping down the bowl as needed to ensure everything is well combined.
  • Gradually add the dry ingredients to the butter mixture, mixing just until the dough comes together.
  • Using a 1-ounce portion scoop (or two rounded tablespoons), scoop the dough onto the prepared baking sheet. Gently press the tops of each cookie to flatten slightly.
  • Bake for 10-11 minutes. Allow the cookies to cool on the baking sheet for 2 to 3 minutes before transferring them to a cooling rack. Let them cool completely before icing.

Icing

  • In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
  • Once the cookies have cooled completely, gently dip just the tops into the icing, letting any excess drip off.
  • Place the iced cookies back on a cooling rack and allow the icing to set for at least 1 hour before serving. Enjoy!

Notes

  • Don't have blackstrap molasses, no worries, use regular molasses.
  • These cookies are delicious with or without the icing.
  • If skipping the icing, roll the cookie dough in a little sugar before baking for extra sweetness and sparkle.
  • Let the iced cookies rest for at least one hour so the icing can fully set.
Tried this recipe?Let us know how it was!

Fried Chicken Cutlets

November 24, 2025 by Sky Pilgreen 2 Comments

These Fried Chicken Cutlets come out perfectly golden and crispy every single time. They're easy, versatile, and the kind of recipe you'll use for just about anything.

Keeping a solid chicken cutlet recipe in your back pocket is essential for ever home cook. This one is simple, reliable, and uses the standard breading procedure that never fails.

It's about as versatile as it gets, whether you serve it with pasta, salads, or sandwiches, these crispy chicken cutlets are perfect!

Table of contents

  • My Latest Videos
  • Key Ingredients & Substitutions
  • How To Make Fried Chicken Cutlets
  • 👉 Tips
  • More Delicious Recipes
  • Freezer Tips

My Latest Videos

Related: Chicken Parmesan, Fried Chicken Sandwich

Key Ingredients & Substitutions

  • Chicken - Boneless skinless chicken breasts.
  • Flour - Plain all-purpose flour for dredging the chicken.
  • Eggs - Eggs are needed to create an egg wash.
  • Breadcrumbs - For the crispiest chicken cutlets use panko. Regular breadcrumbs can be substituted if needed.
  • Parmesan Cheese - Grated or shredded. It can be omitted is needed.

How To Make Fried Chicken Cutlets

If you have 3 pie dishes, they make the best vessels for setting up your breading station.

  1. Step 1: Place the chicken on a cutting board, cover with plastic wrap and pound to even thickness. Season both sides with the spice mixture.
  1. Step 2: Working with one piece of chicken at a time, dredge the chicken in flour, shaking off the excess.
  1. Step 3: Dip the chicken in the egg wash, letting the excess drip off before transferring to the breadcrumbs.
  1. Step 4: Press firmly in the breadcrumbs to evenly coat. Then transfer to the hot oil and fry for 4-5 minutes on each side.
  1. Step 5: Transfer the cooked chicken to a wire rack to rest while you cook the remaining cutlets. Or place on a paper towel lined plate.
  1. Step 6: Garnish with chopped parsley. Enjoy!

👉 Tips

  • Use a meat mallet to pound the chicken out to an even thickness to ensure uniform cooking. If you do not have a meat mallet, the bottom of a glass will work.
  • Crumble some of the breadcrumbs between your fingers to create a mix of fine and coarse crumbs for the best coating.
  • Let the chicken rest on a wire rack so that is stays crispy while you finish frying the remaining cutlets.

These cutlets always come through when you need a quick, crowd pleasing dinner. I think you'll love how easy and versatile they are.

-Sky🩷

More Delicious Recipes

Buttermilk Chicken Tenders

Chicken Fried Chicken

Green Beans and Potatoes

Macaroni and Cheese

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📖 Recipe

Fried Chicken Cutlets

Fried Chicken Cutlets Recipe

An easy, versatile chicken cutlet recipe that works well with pasta, salads, sandwiches and more. Perfect any day of the week!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Dinner
Servings 4 Servings

Ingredients
  

  • 2 chicken breasts boneless, skinless
  • 1 ½ teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 teaspoon Italian seasoning
  • ¾ cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons water
  • 1 ½ cups panko bread crumbs
  • ½ cup grated parmesan cheese
  • oil as needed for frying

Instructions
 

  • Cut the chicken breasts in half lengthwise. Place each piece on a chicken board, cover with plastic wrap, and gently pound to an even thickness. 
  • In a small bowl mix together 1 teaspoon of salt, ½ teaspoon pepper and ½ teaspoon of garlic powder. Season the chicken on both sides with the spice mixture.
  • In a bowl (or pie dish) mix together the eggs and water to make the egg wash. In a separate bowl mix together the breadcrumbs, parmesan cheese, and all of the remaining herbs and spices. Place the flour in a separate bowl.
  • Dredge the chicken in the flour shaking off the excess, then dip into the egg wash and firmly press into the breadcrumbs. Making sure to coat each piece evenly.
  • In a large skillet heat 1 inch of vegetable oil or canola oil over medium-high heat. Begin cooking the chicken. Cook on each side for 4-6 minutes, or until golden brown and cooked through. Place on a cooling rack. Repeat until all of the chicken is done. Enjoy!
Tried this recipe?Let us know how it was!

Freezer Tips

Freezing breaded chicken cutlets is a great way to get a head start on busy weeknight meals. Lay the coated cutlets on a parchment lined baking sheet, keeping them separated so they freeze evenly. Freeze for a few hours, then transfer to a freezer safe bag or container.

When you are ready to cook them, simply thaw in the refrigerator overnight in a single layer and fry as directed.

Iced Oatmeal Cookies Recipe

November 21, 2025 by Sky Pilgreen Leave a Comment

A homemade classic that is so easy to make! This Iced Oatmeal Cookies recipe makes soft, chewy cookies with lightly crisp edges complete with a simple vanilla icing on top.

Is there a more nostalgic cookie than the iced oatmeal cookie? It has been one of my favorites since I was a kid and it never disappoints. I see this cookie disappear faster than any other cookie every time it makes an appearance at an event. This version is about as classic as it gets. It's soft, chewy and topped with the best simple icing, just like an iced oatmeal cookie should be!

My Latest Videos

Related: Chai Spiced Oatmeal Cookies and Oatmeal Raisin Cookies.

How To Make Iced Oatmeal Cookies

These cookies come together quickly (no mixer required) and bake up with the perfect spread. Here's the process:

  1. Step 1: Mix together the oats, salt, baking powder, baking soda, cinnamon and flour until fully combined.
  1. Step 2: Stir together the melted butter, granulated sugar, brown sugar and vanilla extract until well combined.
  1. Step 3: Add the eggs one at a time, mixing well after each addition.
  1. Step 4: Combine the two bowls and stir until the cookie dough comes together.
  1. Step 5: Scoop the dough onto the parchment lined baking sheet using a 1-ounce scoop or two heaping tablespoons and bake for 14 minutes.
  1. Step 6: Cool completely before icing. Enjoy!

👉 Tips

  • Use old fashioned oats. Quick oats will alter the texture of the cookies.
  • Use a food processor or blender to blitz the oats. Make sure to not over process the oats, you want chunky pieces, not flour.
  • Let the butter cool for 5-10 minutes at room temperature before mixing with the sugars. This helps prevent the butter from melting the sugars.
  • Cool the cookies completely before icing them.
  • The icing should be kind of thick, if to thin it will run off the cookie. Humidity can affect the icings consistency. I recommend starting off with 2 tablespoons of the milk and slowly whisk in more as needed to make the icing.
  • For the classic iced look, dunk the tops straight into the icing and lift up, letting the excess drip off before placing on a rack.

These iced oatmeal cookies bring that perfect blend of nostalgia and homemade goodness, and they always seem to disappear quicker than I expect. I hope they make their way into your regular baking rotation and bring a little extra joy to your kitchen.

-Sky🩷

More Delicious Recipes

Pumpkin Oatmeal Cookies

Snickerdoodle Cookies

Coconut Shortbread Cookies

Bakery Style Chocolate Chip Cookies

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📖 Recipe

Iced Oatmeal Cookies

Iced Oatmeal Cookies Recipe

Sofy, chewy Iced Oatmeal Cookies with a simple sweet vanilla icing. Easy to make and always a hit!
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 14 minutes mins
Total Time 39 minutes mins
Course Dessert
Servings 21 Cookies

Ingredients
  

Cookie Dough

  • 2 cups old fashioned oats
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 1 ½ teaspoons vanilla extract
  • 2 large eggs

Icing

  • 2 cups powdered sugar
  • 5 tablespoons milk
  • 1 splash vanilla extract

Instructions
 

Cookie Dough

  • Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • In a food processor or blender, pulse the oatmeal until it has the texture of coarse meal. Be careful not to over-process it into flour. Pour into a large bowl and whisk in the salt, baking powder, baking soda, cinnamon and flour.
  • In a separate bowl, combine the melted butter, granulated sugar, brown sugar, and vanilla extract until well mixed. Then, add the eggs one at a time, mixing well after each addition.
  • Now add the dry ingredients to the wet ingredients and mix well. Using a 1-ounce portion scoop or two rounded tablespoons, place the cookie dough onto the prepared baking sheet and bake for 14 minutes. Cool before icing.

Icing

  • In a bowl whisk together the powdered sugar, milk and vanilla extract until fully combined. 
  • Dip just the tops of each cookie lightly into the icing, allowing any excess to drip off before setting them on a cooling rack. Enjoy!

Notes

  • Use old fashioned oats. Quick oats will alter the texture of the cookies.
  • Use a food processor or blender to blitz the oats. Make sure to not over process the oats, you want chunky pieces, not flour.
  • Let the butter cool for 5-10 minutes at room temperature before mixing with the sugars. This helps prevent the butter from melting the sugars.
  • Cool the cookies completely before icing them.
  • The icing should be kind of thick, if to thin it will run off the cookie. Humidity can affect the icings consistency. I recommend starting off with 2 tablespoons of the milk and slowly whisk in more as needed to make the icing.
Tried this recipe?Let us know how it was!

Ground Beef Taco Bowl

November 18, 2025 by Sky Pilgreen Leave a Comment

Looking for a quick, weeknight friendly dinner? This homemade Ground Beef Taco Bowl recipe is exactly what you need! It is easy to make, packed with flavor, and endlessly customizable!

Tacos have always been one of my favorite comfort foods, and this recipe for taco bowls has been my go-to for a fast meal prep friendly lunch or dinner. I love how simple they are to throw together. With so many toppings, everyone can make their own bowl just like they like it.

My Latest Videos

I am always sharing my favorite taco inspired recipes! A few reader favorites are my Ground Turkey Taco Bowls, and Crispy Chicken Tacos.

Key Ingredients & Substitutions

  • Ground Beef - I like using 80/20 for flavor. Ground pork and ground turkey are great substitutions.
  • Black Beans - Freshly cooked or canned black beans. If cooking from dry, use ½-3/4 cup measured dry.
  • Rice - Plain white rice is my go-to, but brown rice can be substituted.
  • Seasonings - I use a homemade taco seasoning blend (in the recipe card below). Use your favorite seasoning mix if desired.
  • Toppings - The best part! And totally up to you. I mention a few suggestions below.

An Easy Weeknight Taco Bowl Recipe

I make some sort of taco creation at least once a week. Yes, I really do! This recipe has been one I have been making a lot here lately.

When it comes to these taco bowls, I like to focus on the toppings (they're my favorite part!). Everyone gets to customize their own, which makes dinner easy and fun. We usually serve ours with:

  • Pico de Gallo
  • Diced Avocado (Guacamole is a great option too!)
  • Cheese - cheddar, pepperjack or queso fresco are all delicious choices.

But my must have topping is the AMAZING Garlic Sauce I share in the recipe card below. It takes this simple ground beef taco bowl recipe to the next level. Honestly, I probably use more than I should, but it's that good! If you've tried my Carnitas Nachos, you know exactly what I mean. This sauce is magic on anything!

These simple taco bowls are uncomplicated, perfect for busy nights when you want an easy dinner and make a great meal prep recipe for easy lunches. Enjoy!

-Sky🩷

Meal Prep Tips

  • Assemble your rice, beans, and beef in containers for easy lunches or dinners.
  • Keep toppings like Pico de Gallo, shredded cheese, and garlic sauce separate until serving.
  • Reheat the base and then top with your favorite toppings!

More Delicious Recipes

Chicken and Quinoa Salad

Easy Salmon Bowls

Chicken Burrito Bowls

Ground Beef Enchiladas

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📖 Recipe

Ground Beef Tacos Bowls

Ground Beef Taco Bowl Recipe

This easy Ground Beef Taco Bowl is perfect for busy weeknights. Seasoned beef, rice, and black beans come together with your favorite toppings for a simple, customizable meal the whole family will love.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Dinner
Servings 6 Servings

Ingredients
  

  • 1 cup white rice cooked following package directions

Seasoned Ground Beef

  • 1 ½ pounds ground beef 80/20
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 2 teaspoons paprika
  • 1 tablespoon garlic powder
  • ¼ teaspoon chipotle powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup water

Black Beans

  • 1 15 ounce can black beans drained & rinsed
  • salt to taste
  • ¼ teaspoon garlic powder
  • 1 splash lime juice

Garlic Sauce

  • ¾ cup sour cream
  • 2 tablespoons mayo
  • ½ cup cilantro, minced measured before mincing
  • 1 ½ tablespoons fresh lime juice
  • 1 clove garlic minced

Toppings

  • shredded cheese (cheddar, pepperjack, or queso fresco) as needed
  • pico de gallo as needed
  • avocado, diced as needed

Instructions
 

Seasoned Ground Beef

  • In a large skillet over medium-high heat, cook the ground beef until browned and cooked through, crumbling it as it cooks.
  • Once done, drain off the grease and return the beef to low heat. Stir in all of the seasonings and the water. Mix until fully combined and heated through.

Black Beans

  • Add the drained and rinsed beans to a small pot over medium-low heat. Stir in the salt (to taste), garlic powder, and lime juice. Cook until warmed through.

Garlic Sauce

  • In a small bowl, combine all of the sauce ingredients and mix well.

Assemble the bowls

  • Add some rice, beans and meat to a bowl. Top with your favorite toppings, then drizzle with the garlic sauce. Enjoy!

Notes

Other topping suggestions:
  • Guacamole
  • Salsa
  • Diced Tomatoes
  • Diced Onions
  • Shredded Lettuce
  • Sliced or pickled jalapeños 
  • Sour Cream
  • Hot Sauce
  • Tortilla Chips
Tried this recipe?Let us know how it was!

Coconut Shortbread Cookies

November 11, 2025 by Sky Pilgreen Leave a Comment

Soft, buttery Coconut Shortbread Cookies dipped in chocolate and sprinkled with crunchy almonds. The perfect little cookie for any occasion!

My Latest Videos

Here are two cookie recipes I recommend trying next: Snickerdoodle Cookies and Chocolate Chip Walnut Cookies!

Key Ingredients & Substitutions

  • Shredded Coconut - I like using unsweetened coconut, but sweetened works too. Toasting it first brings out the flavor and adds a nutty note.
  • Almond Extract - Adds a subtle, delicious flavor to the shortbread dough. The amount in this recipe isn't overwhelming, but if you're not a huge fan, you can use a little less or substitute with extra vanilla extract.
  • Chocolate - I love dipping these cookies in dark chocolate (the chocolate and almonds are totally optional). Semi-sweet or milk chocolate can be substituted.
  • Almonds - Lightly toasted and chopped, these are sprinkled on the chocolate immediately after dipping. They're optional and can be substituted for walnuts, pecans or even more toasted coconut.

My New Favorite Shortbread Cookie

If you've been around this blog for a while, you probably know I gush over cookies a lot! I really enjoying making (and eating) them! Shortbread cookies have always been my favorite, ever since I was a little girl. This combination has quickly become my new favorite cookie!

The buttery crumb of the cookie paired with the toasted coconut, dark chocolate, and toasted almonds... simply delicious!

Here are a few of my tips for making the best coconut shortbread cookies:

  • Toast the coconut first. This way, it has time to cool before you mix the dough. This simple step helps the process move along faster.
  • Gently knead the dough. Transfer the dough to a lightly floured surface and knead it just enough to remove any air bubbles before rolling each portion into a log.
  • Measure the width. Keep the logs at about 2 inches wide, any smaller and the cookie texture will not be ideal.
  • Don't skip chilling the dough. This step makes or breaks your shortbread texture!
  • Use a serrated knife. It makes slicing the chilled dough so much easier to get evenly sized cookies.
  • Toast those almonds! The flavor is worth it!

The biggest tip I can give you is to not rush the process. Toast your coconut, chill your dough, and toast the almonds. Each little step makes a noticeable difference in the flavor and texture.

-Sky🩷

More Delicious Recipes

Shortbread Cookies

Thumbprint Cookies with Jam

Oatmeal Raisin Cookies

Mint Chocolate Cookies

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📖 Recipe

Coconut Shortbread Cookies

Coconut Shortbread Cookies

Soft, buttery Coconut Shortbread Cookies dipped in chocolate and sprinkled with crunchy almonds. The perfect little cookie for any occasion!
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Rest Time 2 hours hrs
Total Time 2 hours hrs 45 minutes mins
Course Dessert
Servings 40 Cookies

Ingredients
  

  • 1 ½ cups unsalted butter softened
  • ½ cup granulated sugar
  • ½ cup powdered sugar
  • ¼ teaspoon salt
  • 1 ½ teaspoons vanilla extract
  • ½-3/4 teaspoon almond extract I recommend using the full ¾ teaspoon
  • 3 ½ cups all-purpose flour
  • 2 ½ tablespoons water
  • 1 ½ cups unsweetened coconut (shredded) toasted & cooled
  • 1 cup dark chocolate
  • ⅔ cup sliced almonds toasted and chopped

Instructions
 

  • In the bowl of a mixer, combine the softened butter, granulated sugar, and powdered sugar. Mix until fully combined. You are looking for the butter and sugar mixture to be smooth, not fluffy.
  • Mix in the salt, water, vanilla extract and almond extract. Mix until fully combined.
  • Gradually add in the flour and water, mixing slowly at first to prevent flour from going everywhere. Scrape the sides of the bowl as needed. Mix just until the flour is full incorporated. Mix in the toasted and cooled coconut.
  • Turn the dough out onto a lightly floured piece of parchment paper. Gently knead until it forms a smooth ball, then divide in half. Roll each half into a log about 2 inches wide, reshaping if it feels hollow in the middle.
  • Wrap each log in parchment paper, twist the ends, and refrigerate for at least 2 hours.
  • Preheat the oven to 350°F. Unwrap one log and place the parchment on a baking sheet.
  • Using a serrated knife, slice the dough into ½-inch thick pieces. Place on the baking sheet and refrigerate again for 20 minutes.
  • Place chilled cookies into the oven and bake for 20-25 minutes, or until the edges are just lightly golden. Cool before decorating.
  • Melt the chocolate according to the package's instructions. Dip half of each cookie in the melted chocolate, place on parchment paper and sprinkle with the chopped almonds.
  • Allow the chocolate to set before serving. Enjoy!

Notes

  • The amount of cookies in the recipe depends on how thick you slice them. At ½-inch thick the recipe should yield 40-45 cookies.
  • The coconut shortbread cookies are fantastic as they are. The chocolate and toasted almonds are a bonus!
Tried this recipe?Let us know how it was!

Lemon Icebox Pie Recipe

November 11, 2025 by Sky Pilgreen Leave a Comment

A creamy, tangy Lemon Icebox Pie made with a buttery graham cracker crust and dreamy lemon filling. This failproof recipe is easy to make, and perfect for any occasion!

After adding my Key Lime Pie recipe to the website earlier this year, I knew I wanted to make a lemon icebox version to share. And boy did it deliver! The lemon is the star here and that creamy texture is a huge winner! I love this pie so much!

It totally gets extra bonus points from me because it is so stinking easy to make!

My Latest Videos

As a recipe developer who loves creating from-scratch desserts, I'm thrilled to share this creamy lemon dessert with you! If you enjoy this, I have plenty of other creamy favorites you might like, such as my Coconut Cream Pie and No-Bake Pumpkin Cheesecake!

Key Ingredients & Substitutions

  • Graham Cracker Crust - Homemade or a 9-inch premade crust can be substituted.
  • Sweetened Condensed Milk - This adds sweetness and that signature silky texture. Don't substitute it with evaporated milk, they're not the same.
  • Lemons - Fresh lemons are needed for their juice and zest. Don't substitute with bottled juice.
  • Whipped Cream - To top the finished pie. Premade whipped cream can be substituted.

How To Make Lemon Icebox Pie

Making this easy lemon icebox pie recipe is simple and quick. Just a few steps stand between you and a slice of this creamy lemon dessert!

Graham Cracker Crust Recipe
  1. Step 1: Combine the crushed graham crackers, sugar, and melted butter until it resembles wet sand.
Graham Cracker Crust Recipe
  1. Step 2: Press the mixture into your pie dish and bake for 10 minutes.
  1. Step 3: Next, whisk together the egg yolks, sweetened condensed milk, lemon juice, and lemon zest until smooth and creamy.
  1. Step 4: Pour into your cooled crust and smooth out evenly.
  1. Step 5: Bake for 15 minutes, just until the center is slightly set and still has a little jiggle. Cool completely on a wire rack before transferring to the refrigerator for 4 hours.
  1. Step 6: Top with a generous layer of whipped cream and a little more lemon zest. Enjoy!

👉 Tips

  • Use a food processor or rolling pin to turn the graham cracker sheets into crumbs.
  • Let the icebox pie chill completely before slicing. This helps the filling set up and gives you clean slices.

This Lemon Icebox Pie recipe is one of my favorite pies to make and share with my family! While it's perfect for a cool summer dessert, it also makes a great Thanksgiving pie to add to your dessert table!

I hope you give this recipe a try soon!

-Sky 🩷

More Delicious Recipes

Lemon Blackberry Cake

Chocolate Meringue Pie

Lemon Cookies

Pumpkin Pie

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📖 Recipe

Lemon Icebox Pie

Lemon Icebox Pie Recipe

A creamy, tangy homemade Lemon Icebox Pie recipe made with a buttery graham cracker crust and smooth lemon filling.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Rest Time 4 hours hrs
Total Time 4 hours hrs 30 minutes mins
Course Dessert
Servings 8 Servings

Equipment

  • 9-inch pie dish

Ingredients
  

Graham Cracker Crust

  • 12 sheets graham crackers made into crumbs
  • ¼ cup light brown sugar or granulated
  • 3 ounces unsalted butter melted
  • 1 pinch salt

Lemon Filling

  • 3 large egg yolks
  • 14 ounces sweetened condensed milk
  • ½ cup lemon juice freshly squeezed
  • 1 tablespoon lemon zest

Whipped Cream

  • 1 cup heavy cream cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

Graham Cracker Crust

  • Preheat your oven to 350°F. In a bowl, combine graham cracker crumbs, sugar, melted butter, and a pinch of salt. Mix until evenly moistened.
  • Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes until lightly golden. Set aside to cool.

Lemon Filling

  • In a large bowl, whisk together egg yolks, sweetened condensed milk, lemon juice, and zest until smooth until well combined.
  • Pour the filling into the cooled crust. Bake for 15 minutes. The center should be just slightly set and still have a gentle jiggle.
  • Remove from the oven and let the pie cool on a wire rack to room temperature. Then transfer to the refrigerator and chill for at least 4 hours, or overnight for best results.

Homemade Whipped Cream

  • Using a hand mixer or stand mixer, beat the heavy cream on medium-high speed until soft peaks form. Add in the powdered sugar and vanilla extract. Mix until fully incorporated.
  • Before serving, top with a generous swirl of homemade whipped cream. Enjoy!
Tried this recipe?Let us know how it was!
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Welcome! I'm Sky, the creator of Simply Scratch Made. I’m passionate about helping home cooks make simple, delicious meals from scratch. From my kitchen to yours, let’s cook with confidence!



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