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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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Easy Pecan Pie Bars with Shortbread Crust

July 31, 2026 by Sky Pilgreen Leave a Comment

These easy pecan pie bars with shortbread crust combine a rich, gooey pecan filling with a buttery, melt-in-your-mouth shortbread base. They have all the classic, decadent flavors of a traditional pecan pie but are baked in a 9x13 pan for easy slicing and serving. You will definitely want to add these simple squares to your holiday dessert spread this year!

We are pretty divided on our favorite Thanksgiving desserts as a family, except for when it comes to our love for pecan pie. As much as I love my Classic Pecan Pie Recipe, combining that gooey filling with my favorite buttery shortbread crust, which is the exact same one I use for my Easy Lemon Bars Recipe, is easily one of my favorite dessert mashup combinations. Not only is it a massive hit with everyone who tries it, but these bars are incredibly easy to make in advance.

Table of contents

  • Key Ingredients & Substitutions
  • How To Make Pecan Pie Bars with Shortbread Crust
  • 👉 Sky's Tips
  • Storage
  • More Delicious Recipes

If you are planning your holiday baking menu and looking for more crowd-pleasing treats, I highly recommend checking out my Classic Pumpkin Pie Recipe for another holiday staple. You can also whip up my Easy Apple Pie for a fantastic fruit option, or round out your dessert table with my stunning Pumpkin Roll which is always a massive hit.

Key Ingredients & Substitutions

  • Unsalted Butter: Cold, unsalted butter gives the shortbread crust its classic, melt-in-your-mouth texture. If you only have salted butter on hand, you can use it, but skip any extra salt in the crust dough.
  • All-Purpose Flour: This forms the structure of your buttery base and helps stabilize the filling. Make sure to spoon and level your flour so your measurements are perfectly accurate.
  • Light Corn Syrup: This gives the filling that classic, smooth pecan pie texture. If you don't have light corn syrup, dark corn syrup makes an excellent 1:1 substitute and adds a deeper molasses flavor.
  • Light Brown Sugar: Adds a lovely caramel note to the sweetness. You can easily substitute this with dark brown sugar for a richer profile, or even granulated sugar if that is what you have in your pantry.
  • Chopped Pecans: The star of the show! Two cups of chopped pecans give you the perfect amount of crunch in every single bite.

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

How To Make Pecan Pie Bars with Shortbread Crust

Making these holiday bars is incredibly simple. Here is a quick look at how it all comes together!

  1. Press your prepared shortbread dough evenly into the bottom of the pan, making sure to work it a half inch up the sides to prevent the filling from leaking underneath. Bake until the edges are lightly golden brown.
  1. Whisk together the eggs, heavy cream, brown sugar, and corn syrup until completely smooth, then stir in the remaining filling ingredients and chopped pecans.
  1. Carefully pour the pecan filling directly over the warm crust, keeping it inside the shortbread border, and bake until the center is fully set.
  1. Let the bars cool completely in the pan before using the parchment paper overhang to lift them out, slice into squares, and serve!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Make sure you press the crust dough a full half inch up the sides of the pan. Because the pecan filling is very thin when you pour it in, this border acts as a dam to keep the filling on top where it belongs, instead of seeping underneath and making the crust soggy.
  • Resist the urge to slice these while they are warm! The gooey filling needs time to fully set before slicing. I recommend letting the bars cool completely to room temperature, then refrigerating them for 2 hours before slicing.

Storage

Keep your sliced pecan pie bars in an airtight container in the refrigerator for up to 5 days. You can enjoy them straight from the fridge or let them sit on the counter for a few minutes to come to room temperature.

I hope you get a chance to bring a batch of these easy pecan pie bars to your next Thanksgiving gathering and watch them disappear! I know your family will love them just as much as mine does.

-Sky🩷

More Delicious Recipes

  • Pecan Pie Brownies
    Pecan Pie Brownies
  • Coconut Cream Pie
    Coconut Cream Pie
  • Caramel Apple Cheesecake
    Caramel Apple Cheesecake
  • Chocolate Chip Pie
    Chocolate Chip Pecan Pie

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📖 Recipe

Cut pecan pie bars with shortbread crust.

Easy Pecan Pie Bars with Shortbread Crust

These easy pecan pie bars combine a rich, gooey pecan filling with a buttery, melt-in-your-mouth shortbread base. Baked in a convenient 9x13 pan, they offer all the classic, decadent flavors of a traditional pecan pie in simple, shareable squares that are perfect for your holiday baking.
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Prep Time 15 minutes mins
Cook Time 45 minutes mins
Resting Time 2 hours hrs 30 minutes mins
Total Time 3 hours hrs 30 minutes mins
Course Dessert
Servings 12 Servings
Calories 538 kcal

Equipment

  • 9x13 metal pan

Ingredients
  

Shortbread Crust

  • ½ cup granulated sugar
  • 8 ounces butter cubed & cold
  • 2 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 2 large egg yolks
  • 2 tablespoons water

Pecan Pie Filling

  • 4 large eggs
  • ¼ cup heavy cream
  • 1 cup light brown sugar packed
  • ½ cup light corn syrup
  • 2 teaspoons all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups pecans chopped
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • For the crust: Preheat your oven to 350°F. Line a 9x13-inch metal baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
  • 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 20 minutes, or just until the edges are lightly browned. Remove the crust from the oven and reduce the oven temperature to 325°F.
  • For the filling: Whisk the 4 eggs, brown sugar, corn syrup, and heavy cream together in a large bowl until smooth. Stir in the 2 teaspoons of flour, salt, vanilla extract, and chopped pecans until completely combined.
  • Carefully pour the pecan filling over the shortbread crust, ensuring it stays within the shortbread border. Bake at 325°F for 25 minutes, or until the center is set and no longer jiggles.
  • Let the bars cool completely in the pan on a wire rack to room temperature. Transfer the pan to the refrigerator to chill for 2 hours to allow the filling to fully set. Use the parchment paper handles to lift the bars out, slice into squares, and serve. Enjoy!

Notes

*This recipe yields 12-24 bars depending on how big you slice the bars.

Nutrition

Calories: 538kcalCarbohydrates: 60gProtein: 7gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 139mgSodium: 356mgPotassium: 156mgFiber: 2gSugar: 38gVitamin A: 685IUVitamin C: 0.2mgCalcium: 54mgIron: 2mg
Tried this recipe?Let us know how it was!

15 Easy Sides for Pork Chops (What to Serve with Pork Chops!)

July 28, 2026 by Sky Pilgreen Leave a Comment

Finding the right side dish to serve with pork chops can transform a simple weeknight meal into a delicious dinner win! Whether you're making juicy pan-seared chops, crispy breaded chops, or my Creamy Garlic Pork Chops, having a lineup of reliable side dishes makes meal planning completely effortless.

In this roundup, I've gathered 15 of the best sides for pork chops, including several of my own tried-and-true family recipes from Simply Scratch Made along with fantastic dishes from fellow food bloggers. From comforting potato casseroles to fresh, crisp slaws and Southern classics, there's something here for every flavor profile.

Table of contents

  • 15 Best Sides for Pork Chops
    • Potato & Comfort Classics
    • Southern Staples & Hearty Sides
    • Fresh Veggies & Slaws
  • More Delicious Recipes

15 Best Sides for Pork Chops

Potato & Comfort Classics

Nothing beats the classic combination of savory pork and comforting potatoes or cheesy casseroles. These hearty side dishes bring incredible warmth and richness to your dinner table.

Cheesy Potatoes
Photo Credit: SimplyScratchMade.com

Cheesy Potato Casserole

These cheesy potatoes are the ultimate comfort food side dish. Creamy, rich, and baked until golden and bubbly, they pair effortlessly with my Oven Baked Pork Chops or pan-seared pork chops for a warm, satisfying dinner.
👉 Easy Cheesy Potatoes Recipe

Instant Pot Scalloped Potatoes (1 minute!)
Instant Pot scalloped potatoes that take ONE MINUTE to pressure cook? Yes, really.
Check out this recipe
Photo credit: TheGlucoseGourmet.com
Easy Rosemary Roasted Potatoes
Crispy on the outside and fluffy on the inside! These Rosemary Roasted Potatoes are seasoned with fresh garlic and rosemary for a simple from-scratch side dish. you'll love.
Check out this recipe
Easy Rosemary Roasted Potatoes
Fried Potatoes and Onions
Golden, tender Fried Potatoes and Onions. A simple Southern side dish you'll want to make again and again!
Check out this recipe
Fried Potatoes and Onions
Whipped Sweet Potatoes
The creamiest whipped sweet potatoes recipe. They're comforting & a fall favorite with a touch of cream, cinnamon & vanilla for extra flavor.
Check out this recipe
Photo credit: TheShortOrderCook.com
Whipped Sweet Potatoes

Southern Staples & Hearty Sides

If you are looking to bring traditional home-style flavor to your meal, these Southern-inspired classics are the ultimate pairing for any pork chop recipe.

Southern-Style Creamed Corn

Southern Style Creamed Corn is nothing like its canned counterpart, using fresh sweet corn and luscious cream to become an amazing side dish.

👉 Get the Southern-Style Creamed Corn Recipe

Simple Macaroni and Cheese
The best homemade Macaroni and Cheese recipe! Made in under 30 minutes and no baking required. This recipe is perfect for busy weeknights and holiday gatherings.
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Broccoli Rice Casserole
This homemade Broccoli Rice Casserole is the perfect combination of rice, broccoli, and a creamy cheese sauce that'll have your family coming back for seconds. Whether you're serving it for a weeknight dinner or bringing it to your next holiday gathering, this casserole is sure to be a hit.
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Broccoli Rice Casserole
Southern Fried Cabbage
Southern Fried Cabbage is the ultimate comfort food! Tender cabbage cooked with smoky bacon and caramelized onions in one pan. Perfect for New Year's Day or as a quick and easy side dish any time of year. Ready in under an hour with big, bold flavors your family will love!
Check out this recipe
Southern Fried Cabbage
Southern Style Green Beans
If you are looking for a way to elevate green beans for dinner tonight, this Southern Style Green Beans recipe is for you!  Bacon, onions and garlic bring a delicious depth of flavor to this green bean dish.  
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Southern Style Green Beans
Southern Black Eyed Peas
Photo Credit: SimplyScratchMade.com

Southern Black-Eyed Peas

Simmered to tender perfection, these black-eyed peas bring traditional Southern comfort to your dinner plate. They pair wonderfully with my Oven Baked Pork Chops, fried pork chops, or even Smothered Pork Chops.

👉 Southern Black-Eyed Peas Recipe

Fresh Veggies & Slaws

To balance out rich or savory meat, a fresh vegetable or crunchy slaw adds the perfect pop of brightness and color to your plate.

Photo Credit: MyRadKitchen.com

Sautéed Green Beans with Shallots

Sauteed Green Beans with Shallots are tender-crisp, buttery and full of flavor. Easy 20-minute side perfect for holidays or weeknights.

👉 Get the Sauteed Green Beans with Shallots Recipe

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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Mediterranean Roasted Vegetables
Mediterranean Roasted Vegetables are bursting with the sweet flavors that happen when you roast vegetables.
Check out this recipe
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Apple Fennel Slaw with Ginger Vinaigrette (No Mayo)
Bright, crisp fennel + tart‑sweet apples, ginger‑orange vinaigrette, and brown‑butter hazelnut crumbs. Holiday‑ready and make‑ahead friendly.
Check out this recipe
Photo credit: NatalieMarbleCooks.com
Apple Fennel Slaw with Ginger Vinaigrette (No Mayo)

I hope you found the perfect side dish for your next pork chop dinner! Let me know in the comments below which combination is your favorite.
-Sky🩷

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Easy Philly Cheesesteak Sliders

July 22, 2026 by Sky Pilgreen Leave a Comment

These Philly Cheesesteak Sliders are the ultimate easy crowd-pleasing party appetizer. Made with thinly sliced ribeye steak, bell peppers and onions, and a simple but flavorful spice blend, these sandwiches are built on sweet Hawaiian slider buns. They give you all the classic flavors of a traditional Philly cheesesteak piled high with tons of melted Provolone cheese!

In our house, classic Philly cheesesteak sandwiches are a regular rotation for quick and easy weeknight dinners, so turning those same comforting flavors into a pull-apart slider for parties and family holiday get-togethers was a total no-brainer. 

Table of contents

  • Key Ingredients & Substitutions
  • How To Make Philly Cheesesteak Sliders
  • 👉 Sky's Tips for Philly Cheesesteak Sliders
  • Storage & Reheating Philly Cheesesteak Sliders
  • More Delicious Recipes

After all, who doesn't love juicy steak, tender peppers, and sweet onions smothered in a mountain of melted cheese? Every single time I make a batch of these for my family, they are an instant, massive hit, and there is never a single sandwich left on the tray!

If you're setting up a game day spread or a holiday appetizer table, these cheesesteak sliders pair beautifully with a few other finger foods. We love putting out a big platter of my easy ham and cheese pinwheels. Or, if you want to host the ultimate slider night, you can pull off a double-header by serving these right next to a batch of my savory French dip sliders or tangy pulled pork sliders.

Key Ingredients & Substitutions

  • Ribeye Steak: Thinly sliced ribeye is my absolute favorite choice because it is so flavorful. However, I've also tested this recipe with sirloin steak, and it works beautifully! You might also be able to find pre-packaged thin shaved steak at the grocery store.
  • Bell Pepper & Onion: Fresh green bell pepper and onion are fantastic for adding more flavor. They add the perfect crunch and sweetness to the filling. Use whatever color of bell pepper you want here.
  • Provolone Cheese: Thick slices of provolone cheese are a must for that classic melt. If you don't have provolone on hand or prefer a different flavor, use cheddar or even American cheese.
  • Hawaiian Slider Buns: I love using the 9-count packs of Hawaiian slider buns because they hold the meat and veggies perfectly. If you can't find the specific slider buns at your store, traditional Hawaiian rolls will work just as well!
  • Fresh Garlic: I use one freshly minced garlic clove in the homemade garlic butter for the bread. If you need a pantry shortcut, you can substitute ¼ teaspoon of garlic powder or granulated garlic instead.

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

How To Make Philly Cheesesteak Sliders

This recipe comes together fast. Here is a quick look at the process before you dive into the recipe card below:

  1. Split the Hawaiian slider buns in half, brush the inside bottoms with garlic butter, and bake until lightly toasted.
  1. Add your thinly sliced steak to a hot skillet and sear quickly until browned, then remove from the pan.
  1. Sauté the fresh sliced bell peppers and onions with a pinch of salt until tender and caramelized.
  1. Turn off the heat, add the cooked steak back into the skillet with the veggies, and stir in the Worcestershire sauce.
  1. Pile the warm steak and pepper mixture onto the toasted bun bottoms and layer thick slices of provolone cheese over the top.
  1. Place the top buns back on, brush with the remaining garlic butter, and bake at 375°F for 8 minutes until hot and melty. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips for Philly Cheesesteak Sliders

  • How to easily slice the steak: To get those nice thin slices, pop your raw ribeye into the freezer for about 30 to 45 minutes before you start prepping. Firming it up a bit makes it so much easier to slice thinly with a sharp knife. Just remember to always slice against the grain so the meat stays tender!
  • Keep the sear quick: Since the steak is sliced so thin, you only need to sear it quickly in a hot skillet. A fast cook keeps the meat juicy and prevents it from drying out.

Storage & Reheating Philly Cheesesteak Sliders

To Store: If you have any leftovers, simply place them in an airtight container and keep them in the refrigerator for up to 3 to 4 days. Because the filling isn't overly wet, you don't have to worry about the bottom buns getting soggy in the fridge!

To Reheat: For the quickest fix, just pop a slider onto a microwave-safe plate and heat it for a few seconds until the cheese is melted and warm. While they won't be quite as crisp as they were fresh out of the oven, the microwave keeps the bread from drying out and getting stale.

I hope you get a chance to make these sliders soon! 

-Sky🩷

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📖 Recipe

Philly cheesesteak sliders with melted provolone cheese and sautéed peppers served on a wooden cutting board.

Philly Cheesesteak Sliders with Hawaiian Rolls

These easy Philly Cheesesteak Sliders are the ultimate crowd-pleaser! Made with seasoned ribeye, sautéed peppers, and melted provolone on toasted Hawaiian rolls, they are the best cheesesteak sliders for game day or a quick dinner.
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Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Appetizer, Dinner
Servings 18 Servings
Calories 286 kcal

Ingredients
  

  • 2 9-count packages Hawaiian slider buns 18 buns total

Garlic Butter

  • 6 tablespoons butter melted
  • 1 clove garlic minced
  • 1 teaspoon parsley chopped
  • ⅛ teaspoon onion powder
  • 1 pinch salt

Filling

  • 2 tablespoons olive oil
  • 2 pounds ribeye steak thinly sliced
  • 1 cup bell pepper thinly sliced
  • ¾ cup onion thinly sliced
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • ½ teaspoon granulated garlic
  • ¼ teaspoon onion powder
  • ½ teaspoon paprika
  • 1 tablespoon Worcestershire sauce
  • 10 slices provolone cheese thick slices
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat oven to 375°F. Split the slider buns and place on a parchment lined baking sheet. Whisk the garlic butter ingredients together, brush the inside bottoms of the buns, and bake for 6 minutes to toast.
  • Season the sliced steak with the 1 ½ teaspoons of the salt and the rest of the spices. Heat a skillet over medium-high heat with half the olive oil. Sear the steak quickly until browned, then remove from the pan and set aside.
  • Add the remaining olive oil to the same skillet. Add the peppers and onions, season with the remaining ½ teaspoon of salt, and sauté until tender.
  • Turn off the heat. Return the steak (and any juices) to the pan with the veggies. Stir in the Worcestershire sauce.
  • To Assemble: Pile the filling evenly over the toasted bun bottoms. Lay the provolone cheese over the top.
  • Place the top buns on, brush the tops with the remaining garlic butter, and bake at 375°F for about 8 minutes until the cheese is melted and bubbly. Serve immediately. Enjoy!

Notes

Yield: 18 sliders | Serving Size: 1 slider (though plan on 2-3 per person for a full meal!)
  • Easier Slicing: To get those thin slices, place your raw ribeye in the freezer for 30-45 minutes before cutting. Always slice against the grain for the most tender result.
  • Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
  • Reheating: Reheat in the microwave for a few seconds until warm and melted.
Hawaiian Rolls can be substituted for the Hawaiian Slider Buns.

Nutrition

Calories: 286kcalCarbohydrates: 17gProtein: 16gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 63mgSodium: 507mgPotassium: 235mgFiber: 0.3gSugar: 6gVitamin A: 505IUVitamin C: 11mgCalcium: 119mgIron: 2mg
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Easy Coffee Cake

July 20, 2026 by Sky Pilgreen 1 Comment

This is the ultimate Easy Coffee Cake recipe. The base is an incredibly rich, buttery vanilla cake that stays completely soft and moist, featuring a thick cinnamon-sugar ribbon running straight through the center and a generous layer of cinnamon streusel crumbs on top. Finished with a simple vanilla glaze drizzle, it is the perfect comforting treat to enjoy any time of the day.

If you want a true, classic coffee cake, this recipe checks every single box. Now, a lot of recipes out there rely on sour cream for added moisture, and I love using sour cream in my scratch-made vanilla cake, but this specific batter is absolutely perfect just the way it is. It stays incredibly rich, soft, and buttery all on its own without needing any extra help.

Table of contents

  • Key Ingredients & Substitutions
  • How To Make Easy Coffee Cake
  • 👉 Sky's Tips
  • Storage Tip
  • More Delicious Recipes

I absolutely love cinnamon and I love baking with it. Combining those cinnamon streusel crumbs on top with that cinnamon swirl in the middle of this soft, buttery cake makes it the absolute perfect coffee cake in my eyes. It is a family favorite in my house that disappears quickly every single time I make it. There are absolutely zero leftovers!

If you're looking for even more cozy weekend bakes to try after this one, you should definitely check out my Sweet Potato Coffee Cake, Apple Fitter Bread, or my classic Cinnamon Swirl Bread. And if you want to switch things up for your next brunch, my homemade Cinnamon Rolls or bakery-style Blueberry Muffins are always a massive hit!

Key Ingredients & Substitutions

  • Unsalted Butter: You will need softened butter for the cake base to get it light and fluffy, and cold, cubed butter for the streusel to create those distinct crumbly chunks.
  • Buttermilk: This keeps the cake base incredibly rich, soft, and moist. If you don't have it on hand, you can substitute regular whole milk. Alternatively, you can make a quick homemade buttermilk substitute: add a teaspoon of lemon juice or vinegar to a half-cup of milk and let it sit for 5 minutes before using.
  • Spices (Cinnamon & Nutmeg): A heavy hand of cinnamon and a pinch of nutmeg in the streusel give this cake its classic coffee cake taste.
  • Heavy Cream: Used to make the vanilla icing rich and pourable. You can swap this for milk if needed, or skip the glaze entirely and finish the cake with a simple dusting of powdered sugar!
  • Variation Tip: Want a little extra crunch? Tossing a half-cup of chopped walnuts or pecans into the streusel mixture adds a fantastic texture to the layers!

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

How To Make Easy Coffee Cake

Making this classic bakery treat at home is incredibly simple, and you don't need any fancy equipment to pull it off. Below is a quick visual guide showing exactly what your batter, streusel, and layers should look like at each step of the process.

  1. Cream your softened butter and sugars until light and fluffy, then beat in the eggs and vanilla. You will alternate adding your whisked dry ingredients and the buttermilk, mixing until the batter is just combined.
  1. In a separate bowl make the streusel by whisking together the sugars, flour, cinnamon, nutmeg, and salt. Use a pastry cutter or your fingers to work the cold butter into the dry mixture until it forms coarse crumbs.
  1. Spread half of the batter your prepared pan. Evenly sprinkle half of your cinnamon streusel crumbs directly over that first layer of batter.
  1. Gently spread the remaining batter over that middle streusel layer, then cover the top completely with the rest of your cinnamon crumbs. Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean.
  1. While the coffee cake is cooling, whisk together your powdered sugar, vanilla extract, and heavy cream in a small bowl until smooth and drizzle consistency.
  1. Once the cake is fully cooled, generously drizzle the vanilla icing over the top. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Do Not Overmix the Batter: When alternating your dry ingredients and buttermilk, mix until just combined. Overmixing can make your soft, buttery cake turn out dense and tough.
  • Use Cold Butter for the Streusel: Make sure your cubed butter is cold straight from the fridge when mixing the streusel. Cold butter is the secret to getting those distinct, beautiful, coarse crumbs that hold their shape on top of the cake instead of melting into a flat layer of grease.
  • Bake in a Metal Pan: I highly recommend using a metal 8x8 square pan for this recipe. Metal conducts heat much quicker and more evenly than glass or ceramic dishes, giving you a perfectly baked center and beautiful, golden edges without overcooking the cake.
  • Be gentle when layering the batter: Because the cake batter is thick, trying to spread the top layer of batter straight over the middle streusel can drag the crumbs out of place. Instead, drop the remaining batter in small dollops all over the streusel layer first, then gently smooth it out with the back of a spoon or spatula!

Storage Tip

Room Temperature: Store your coffee cake in an airtight container on the counter for up to 3 to 4 days.

In the Fridge: If you want it to last a bit longer, you can keep it in an airtight container in the refrigerator for up to 5 days.

Reheating: When eating leftover coffee cake, I like to pop mine into the microwave for about 10 to 15 seconds right before eating.

I really hope you get a chance to try this easy coffee cake soon! It is truly one of my absolute favorite bakes to make, and I know your family is going to love that soft, buttery texture and sweet cinnamon layer just as much as mine does. Happy baking!

-Sky🩷

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📖 Recipe

Easy Coffee Cake

This easy coffee cake features an incredibly rich and buttery vanilla base swirled with a thick cinnamon-sugar ribbon and topped with a delicious cinnamon streusel.
5 from 1 vote
Print Recipe Pin Recipe
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Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Breakfast, Dessert
Servings 9 Servings
Calories 497 kcal

Equipment

  • 8x8 metal pan

Ingredients
  

Cinnamon Streusel Topping

  • ⅓ cup light brown sugar
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter cold & cubed

Coffee Cake Batter

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

Vanilla Icing

  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 2-3 tablespoons heavy cream
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat your oven to 350°F. Line an 8x8-inch square metal baking pan with parchment paper, leaving a small overhang on the sides for easy removal later, and grease heavily with butter.
  • For the cinnamon streusel topping: In a medium bowl, whisk together the ¾ cup flour, ⅓ cup brown sugar, ⅓ cup granulated sugar, 1 teaspoon vanilla extract, 1 tablespoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon salt. Add the 6 tablespoons of cold, cubed butter. Work the butter into the dry mixture using a pastry cutter or your clean fingertips until it forms uniform, coarse crumbs. Place the bowl in the refrigerator to keep cold while you make the batter.
  • For the cake batter: In a medium bowl, whisk together the 1 ½ cups flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt. Set aside. In a large mixing bowl (or stand mixer fitted with the paddle attachment), beat the softened ½ cup butter, ¾ cup granulated sugar, and ¼ cup brown sugar together on medium-high speed for 2 to 3 minutes until the mixture looks light, fluffy, and well creamed.
  • Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the 1 ½ teaspoons of vanilla extract until fully incorporated.
  • Alternate adding your ingredients to the bowl: Start with about one-third of the dry ingredients and mix well, then add half of the buttermilk and mix until incorporated. Add another third of the dry ingredients and mix again, add the rest of the buttermilk and mix again, and then finish with the remaining dry ingredients. Mix until just combined and no flour pockets remain.
  • Spread about half of the batter evenly into the bottom of your prepared 8x8 metal pan. Sprinkle half of the cinnamon streusel crumbs evenly over this initial layer of batter. Drop the remaining batter in small dollops carefully across the middle streusel layer. Using the back of a spoon or an offset spatula, gently smooth the dollops into an even layer without disturbing the crumbs beneath. Cover the top completely with the remaining half of the cinnamon streusel.
  • Bake at 350°F for 35 to 40 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean or with a few moist crumbs. Remove from the oven and allow to cool completely in the pan on a wire rack.
  • For the icing: In a small bowl, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of heavy cream. Add more cream a splash at a time if needed until smooth and drizzle consistency. Drizzle over the cooled coffee cake. Let the glaze set for a few minutes before slicing. Enjoy!

Notes

  • This recipe makes 9 to 12 servings, depending on how big you cut each slice.
  • Pan Choice: Glass or ceramic pans reflect heat differently, often overbaking the edges before the center finishes. Stick to an 8x8 metal baking pan for the best even bake.
  • Storage: Keep leftovers in an airtight container at room temperature for 3-4 days or in the fridge for up to 5 days. Microwave single slices for 10-15 seconds to enjoy them wonderfully warm!
  • Variation Tip: Want a little extra crunch? Tossing a half-cup of chopped walnuts or pecans into the streusel mixture adds a fantastic texture to the layers.

Nutrition

Calories: 497kcalCarbohydrates: 74gProtein: 5gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 94mgSodium: 303mgPotassium: 100mgFiber: 1gSugar: 49gVitamin A: 682IUVitamin C: 0.1mgCalcium: 94mgIron: 2mg
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The Best Easy American Buttercream Frosting Recipe

July 18, 2026 by Sky Pilgreen Leave a Comment

This is The Best Easy American Buttercream Frosting ever! It is completely foolproof, incredibly fluffy, and comes together in just a few minutes. Whether you are piping swirls onto birthday cupcakes or smoothing it over a layered celebration cake, this classic, bakery-style vanilla buttercream is my absolute go-to because it is fast, easy, and holds its shape perfectly every single time.

I've made my fair share of frostings over the years, but I always come back to this classic American Buttercream. Some frostings can feel a bit overwhelming with complicated steps, but this one is incredibly straightforward. It's truly one of my favorite recipes for cakes and cupcakes because it is rich, velvety, and pairs perfectly with just about any flavor.

Table of contents

  • Key Ingredients & Substitutions
  • How To Make American Buttercream Frosting
  • 👉 Sky's Tips
  • Storage Tips
  • More Delicious Recipes

If you need some delicious inspiration for what to bake next, all of these are fantastic recipes with buttercream frosting: my classic Vanilla Cake, these Easy Vanilla Cupcakes, my Chewy Sugar Cookies, or these soft Sugar Cookie Bars!

Key Ingredients & Substitutions

  • Unsalted Butter: The foundation of the frosting! You want it at room temperature (it should give slightly when pressed, but not be greasy or melted).
  • Powdered Sugar: This gives the frosting its structure and sweetness.
  • Heavy Cream: This is the secret to getting that ultra-creamy, spreadable consistency. It also helps cut through the heavy sweetness of the sugar. You can substitute whole milk if that is what you have.
  • Pure Vanilla Extract: Adds that warm, classic bakery flavor. If you want a perfectly pure white frosting for a wedding cake or specific holiday, you can substitute clear vanilla extract here. Other extracts can be used to change the flavor.
  • Kosher Salt: Do not skip the salt! Adding a pinch of salt helps to balance the sweetness.

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

How To Make American Buttercream Frosting

This homemade frosting comes together so quickly! Here is a quick run-through of exactly how I pull it all together:

  1. Add the softened butter to a stand mixer bowl fitted with the paddle attachment. Mix on medium speed until the butter is completely smooth, light, pale, and fluffy (about 5 minutes), scraping down the bowl as needed.
  1. Turn the mixer to its lowest setting and slowly add the sifted powdered sugar one cup at a time. Once it's all in, turn the mixer up one setting for a minute.
  1. Stop, scrape the bowl, and add your vanilla, a pinch of salt, and the heavy cream. Mix until it is perfectly silky, smooth.
  1. Use to frost cakes, cupcakes, cookies, and more! Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Make Sure Your Butter is Softened: You want your butter at room temperature before you begin. It should be soft enough that your thumb leaves an easy dent when you press into it.
  • Sift the Powdered Sugar: I always recommend sifting your powdered sugar before adding it to the bowl. Powdered sugar tends to have little clumps in it, and if they make it into your frosting, they can easily clog up your piping tips. There is nothing more frustrating than trying to pipe cupcakes and having a clump get stuck in your bag!
  • Add Salt: American buttercream is naturally on the sweeter side, which is why that pinch of salt is so important. Adding a pinch or two of salt helps to balance out the sugar.

Storage Tips

Storing: If you aren't using the buttercream right away, transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 1 week.

Bringing it Back to Life: Buttercream will firm up quite a bit in the fridge, but it's super easy to revive! Just let it come back to room temperature on the counter for an hour or two, then pop it back into your mixer and whip it for a minute or two until it is light, fluffy, and spreadable again.

This is my go-to buttercream frosting recipe! It pairs beautifully with cakes, cupcakes, and cookies! I hope you give it a try on your favorite treats!

-Sky🩷

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📖 Recipe

Easy American Buttercream Frosting

This classic American buttercream frosting is a foolproof, bakery-style recipe that holds its shape perfectly for piping and frosting your favorite cakes, cupcakes, and cookies.
No ratings yet
Print Recipe Pin Recipe
Favorite Favorited
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Dessert

Ingredients
  

  • 1 pound unsalted butter softened at room temperature
  • 6 cups powdered sugar sifted
  • 1 tablespoon vanilla extract
  • ¼ cup heavy cream
  • 1 pinch kosher salt
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the butter is completely smooth, light, pale, and fluffy (about 5 minutes). Stop and scrape down the sides of the bowl as needed.
  • Turn the mixer down to its lowest setting. Slowly add in the sifted powdered sugar, 1 cup at a time, stopping to scrape down the bowl as you go. Once all the sugar has been added, turn the mixer speed up one setting and mix for 1 full minute.
  • Stop the mixer and scrape down the bowl. Add the vanilla extract, a pinch of salt, and the heavy cream. Mix on medium-low until the frosting is fully combined, silky smooth, and perfectly spreadable. Enjoy!

Notes

  • Need to adjust the consistency? You can easily adjust this frosting depending on what you need it for! If it feels a little too thick to easily spread or pipe, just mix in an extra splash of heavy cream. If it feels a bit too soft, just add a little more powdered sugar until it's exactly where you want it.
  • Fixing Warm or Soft Frosting: If your kitchen is hot or your hands are warming up the piping bag, your buttercream might start to feel a little too soft or loose. If that happens, just pop the whole bowl (or your piping bag) into the fridge for about 10 to 15 minutes to let it stiffen back up. Just don't forget about it in there! If it stays in too long, the butter will harden up completely, and you won't be able to spread or pipe it easily.
Tried this recipe?Let us know how it was!

Easy Triple Chocolate Cheesecake (No Water Bath)

July 9, 2026 by Sky Pilgreen 1 Comment

If you are a chocolate lover, this Easy Triple Chocolate Cheesecake is the perfect decadent dessert to add to your baking rotation. The absolute best part is that there is no water bath required! We are talking about a buttery Oreo cookie crust, a velvety chocolate cheesecake base, and a silky smooth chocolate ganache topping. It is an absolute dream from the very first bite.

I have made my fair share of cheesecakes over the years, and I used to dread the process. You know exactly what I'm talking about. It is so finicky to wrap the springform pan in multiple layers of foil, all while praying that the water from the water bath doesn't leak inside the foil and ruin your crust.

Table of contents

  • Key Ingredients & Substitutions
  • How To Make Easy Triple Chocolate Cheesecake (No Water Bath)
  • 👉 Sky's Tips
  • Frequently Asked Questions
  • More Delicious Recipes

But this recipe changes everything. You don't have to deal with any clumsy water baths, and you don't have to worry about a single crack on top. It is straightforward, super easy, and comes out perfect every single time.

To create the ultimate creamy chocolate flavor, I took the traditional, tried-and-true cheesecake filling from the popular cherry cheesecake recipe right here on the blog and elevated it. By blending in both cocoa powder and rich melted chocolate, the texture stays incredibly smooth and luscious. Top it all off with a simple chocolate ganache, let it set, and you have a show-stopping dessert ready to slice into.

Key Ingredients & Substitutions

  • Oreo Cookies: These form the base of our buttery Oreo crust. If you don't have Oreos on hand, chocolate graham crackers or regular honey graham crackers make a fantastic substitution. If you decide to go the graham cracker route, you can follow the exact graham cracker crust recipe and measurements from my cherry cheesecake recipe, minus the cinnamon.
  • Cream Cheese: For the perfect rich and velvety texture, you must use full-fat brick cream cheese. Do not use low-fat or the spreadable tub variety, as they contain too much water and will prevent your cheesecake from setting properly. There is no good substitution for this!
  • Dutch-Process Cocoa Powder: This is mixed directly into the filling. Dutch-process cocoa gives the cheesecake a much deeper, smoother, and richer chocolate flavor than regular natural cocoa powder.
  • Semi-Sweet Chocolate: We are using semi-sweet chocolate for both the cheesecake filling and the silky ganache on top. If you prefer a different flavor profile, you can easily substitute milk chocolate for a sweeter dessert, or dark chocolate for a more intense, sophisticated cocoa flavor.

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

How To Make Easy Triple Chocolate Cheesecake (No Water Bath)

Here is a quick look at how easily this chocolate cheesecake comes together.

  1. Combine the crushed Oreos and melted butter, then press the mixture firmly into the bottom of your springform pan.
  1. Beat the cream cheese until completely smooth, then mix in the sugar, vanilla, and cocoa powder. Mix in the eggs one at a time, until smooth.
  1. Pour in the melted and cooled chocolate and mix until fully combined.
  1. Pour the cheesecake filling over the prepared Oreo crust and smooth out the top.
  1. Bake until the center slightly jiggles, then turn off the oven and leave the door cracked for one hour to let it cool slowly.
  1. Let the cheesecake cool completely on the counter, then transfer to the fridge for at least 4 hours to set. Top with ganache and chill for at least 30 minutes before slicing. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Make sure your cream cheese is completely softened before you begin to prevent clumps of cheese in the cheesecake filling.
  • Line the bottom of the springform pan with parchment paper first. This makes it so much easier to transfer your cheesecake to a serving plate later.
  • Be careful not to over-mix the filling once you start adding the eggs. Over-mixing introduces too much air, which can cause cracks in your cheesecake as it bakes.
  • Make sure to let the cheesecake rest for 1-hour in the oven with the door cracked. It helps prevent sinking and cracking by allowing the cheesecake to cool down slowly.

Frequently Asked Questions

How do I know when the cheesecake is done baking?

The best way to check is to gently tap the side of your springform pan. The edges should feel firm and set, but the very center should still have a slight jiggle. If it moves like liquid, it needs a few more minutes. Don't worry, it will finish firming up completely during the slow oven-cool and refrigerator chill.

Why did my cheesecake crack even though I didn't use a water bath?

If your cheesecake still cracks, it usually comes down to two culprits: trapped air or cooling too fast. Make sure you don't over-mix the batter after adding the eggs, as this beats excess air into the filling. Also, make sure you don't skip the 1-hour rest inside the turned-off oven with the door cracked. That slow temperature drop is what safely replaces the need for a water bath!

Can I make this cheesecake ahead of time?

Yes, this is the ultimate make-ahead dessert! In fact, it tastes even better after chilling overnight. You can fully bake the cheesecake, let it cool and set in the fridge, and then top it with the chocolate ganache the next day before serving.

There you have it, the ultimate, rich, and velvety chocolate dessert without any of the water bath stress. Whether you are baking this for a special occasion or just satisfying a serious chocolate craving, this recipe is guaranteed to impress.

-Sky 🩷

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    Strawberry Cheesecake Bars
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    Moist Vanilla Cake from Scratch

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📖 Recipe

Easy Triple Chocolate Cheesecake (No Water Bath)

An absolute chocolate lover's dream! This easy triple chocolate cheesecake features a buttery Oreo cookie crust, an incredibly rich and velvety chocolate filling, and a silky smooth chocolate ganache topping. Best of all, it comes out completely crack-free with absolutely no water bath required.
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 35 minutes mins
Resting Time 5 hours hrs
Total Time 5 hours hrs 50 minutes mins
Course Dessert
Servings 8 Servings
Calories 924 kcal

Equipment

  • 9-inch springform pan

Ingredients
  

Oreo Crust

  • 24 oreos
  • 4 tablespoons unsalted butter

Chocolate Cheesecake Filling

  • 8 ounces semi-sweet chocolate chips
  • 24 ounces cream cheese softened
  • ¾ cup granulated sugar
  • 3 tablespoons cocoa powder Dutch processed
  • 3 large eggs room temperature
  • 1 tablespoon vanilla extract

Ganache

  • ¾ cup heavy cream
  • 3 ounces semi-sweet chocolate chips
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • For the Oreo Crust: Preheat the oven to 325°F. Line the bottom of your springform pan with parchment paper.
  • Pulse the Oreos in a food processor until they resemble sand. Drizzle in the melted butter and mix until the mixture holds together.
  • Press the mixture firmly into the bottom of a springform pan and 1-inch up the side. Place in the oven and bake for 10 minutes. Remove and set aside while you make the cheesecake filling.
  • For the Chocolate Cheesecake Filling: Add the semi-sweet chocolate to a microwave-safe bowl and heat in the microwave until melted and smooth. Set aside to cool.
  • In a mixer fitted with a paddle attachment, cream the softened cream cheese until completely smooth. Scrape down the sides and bottom of the bowl as needed to ensure no clumps remain. Mix in the granulated sugar, vanilla extract and cocoa powder. Mix just until fully combined
  • Add in the eggs one at a time, mixing fully and scraping the sides of the bowl before adding the next egg. Then pour in the melted and cooled semi-sweet chocolate. Mix until smooth and fully combined.
  • Pour the chocolate filling into the prepared crust. Bake for 20 to 25 minutes. Check the cheesecake at the 20-minute mark by gently tapping the side of the pan. If the center slightly jiggles, it is done.
  • Once done, turn off the oven and leave the oven door cracked open for 1 hour to cool slowly.
  • Remove from the oven and let it cool completely on the counter. Place in the refrigerator for at least 4 hours (preferably overnight) to fully set up.
  • For the Ganache: Warm the heavy cream in a small pan over medium heat just until hot to the touch, not simmering. Pour over the chocolate chips and let sit for 3 to 4 minutes before stirring until no clumps remain. Cool for 10 minutes.
  • Pour the cooled chocolate ganache over the top of the chilled cheesecake, smooth it out, let it set completely, then slice and serve! Enjoy!

Notes

  • Room Temperature Ingredients: For a perfectly smooth filling with no clumps, ensure your cream cheese and eggs are completely at room temperature before you begin.
  • Checking for Doneness: When testing for doneness at the 20-minute mark, you want the outer edges to look set and firm, while the center has a slight jiggle. If the center moves like liquid, add 2 to 3 more minutes to the bake time.
  • Let the Ganache Cool & Thicken: Don't rush to pour the ganache onto the cheesecake right after mixing it. Let it cool on the counter for about 10 minutes (maybe longer) to thicken up slightly first. It is much easier to cleanly spread and control on top of the cheesecake once it has a little bit of body to it.

Nutrition

Calories: 924kcalCarbohydrates: 71gProtein: 13gFat: 67gSaturated Fat: 37gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 0.3gCholesterol: 198mgSodium: 445mgPotassium: 498mgFiber: 5gSugar: 52gVitamin A: 1767IUVitamin C: 0.1mgCalcium: 144mgIron: 8mg
Tried this recipe?Let us know how it was!

Easy Garlic Butter Grilled Shrimp Skewers

July 7, 2026 by Sky Pilgreen Leave a Comment

These garlic butter grilled shrimp skewers are seasoned with a simple spice rub, seared hot and fast on the grill, and finished in a buttery garlic foil pouch. They require minimal prep and cook in just a few minutes, making them the ultimate effortless dish for summer cooking!

During the summer, we are constantly outside firing up the grill, and this is one of my family's absolute favorite recipes. It's one that I have been making for over 10 years, and it is easily one of my husband's favorite shrimp recipes. Shrimp is one of the easiest, fastest proteins you can cook, making this the ultimate quick weeknight dinner win when you want something that takes minimal effort but tastes fantastic.

Table of contents

  • Key Ingredients & Substitutions
  • How To Make Grilled Shrimp Skewers
  • 👉 Sky's Tips
  • More Delicious Recipes

If you are firing up the grill this summer and looking for more easy recipes, I recommend checking out my Grilled Corn and Avocado Salad which uses freshly charred corn right off the grates. I also have a roundup of 10 Easy Chicken Marinades for Grilling if you need some quick dinner inspiration, or you can browse through these Must-Make Summer Pasta Salad Recipes for more easy favorites.

Key Ingredients & Substitutions

  • Jumbo Shrimp: I use raw jumbo shrimp that are already peeled, deveined, and cleaned with the tails left on. You can use any size shrimp you have on hand, just keep in mind that the cook times will change depending on the size.
  • Butter: I use unsalted butter because that is what I keep on hand. You can substitute with salted butter if that is what you have. Just reduce the amount of salt in the spice mix and season to taste after the shrimp are cooked if needed.
  • Fresh Minced Garlic: This infuses the shrimp inside the foil pouch. If you don't have fresh garlic, you can substitute it by adding extra granulated garlic directly into your dry spice mixture.
  • Chipotle Powder: This adds a great kick of flavor to the spice rub. If you don't have it in your pantry cayenne powder makes a perfect easy substitute!

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

How To Make Grilled Shrimp Skewers

Making these skewers is incredibly quick and simple. Here is a step-by-step guide on how to prep, sear, and finish your shrimp to juicy perfection on the grill! We love serving ours with fresh lemon juice and cocktail sauce!

  1. Pat the shrimp completely dry with a paper towel and thread them onto your skewers.
  1. Brush both sides of the shrimp skewers lightly with olive oil.
  1. Mix your spice mixture together and season both sides of the shrimp.
  1. Place the skewers on your grill at 450°F and cook for 2 minutes per side.
  1. Remove the shrimp from the grill, place them in aluminum foil, dollop with butter and minced garlic, wrap tightly, and place to the side of the fire for 4 to 5 minutes.
  1. Open the pouch, garnish with fresh parsley. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

To get perfectly juicy shrimp, here are my go-to rules for the grill:

  • Soak Your Wooden Skewers: If you are using wooden or bamboo skewers, make sure to soak them in water for at least 30 minutes before threading the shrimp. This prevents them from catching fire and burning on the hot grill grates.
  • Don't Skip the Oil: Be sure to brush the shrimp really well with olive oil on both sides. Shrimp is incredibly lean, and that oil coating is your insurance policy against them sticking and tearing when you try to flip them.
  • The Right Grill & Temp: I love using my Pit Boss wood pellet grill for this recipe. Set your grill to 450°F so it gets nice and hot before you add the skewers. If using charcoal, grill over high, direct heat.
  • Watch the Clock: Shrimp cooks lightning-fast! Keep a close eye on the timer during that initial sear, you only need about 2 minutes per side to get a beautiful sear on the grates before moving them to the foil pouch.
  • Watch the Temp: Your shrimp are perfectly done when they turn fully opaque in color. If you are using a digital meat thermometer, look for an internal temperature of 140°F to 145°F to ensure they stay incredibly juicy and never turn rubbery.

I hope your family loves this quick weeknight dinner as much as mine does! It really is the ultimate way to get that rich garlic butter flavor right in your own backyard, and the best part is there's barely any cleanup. Fire up the grill, enjoy the sunshine, and happy cooking!

-Sky🩷

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  • Grilled Chicken Caesar Salad
    Grilled Chicken Caesar Salad Recipe
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  • Chicken Fajitas
    Easy Chicken Fajitas Recipe
  • Greek Chicken Marinade
    Greek Chicken Marinade

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📖 Recipe

A top-down view of juicy garlic butter grilled shrimp skewers garnished with fresh parsley and served with fresh lemon slices and cocktail sauce.

Easy Garlic Butter Grilled Shrimp Skewers

These jumbo shrimp skewers are simply seasoned, seared hot and fast on the grill, and finished in a garlic butter foil pouch for the ultimate juicy, flavorful bite.
No ratings yet
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Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Dinner, Lunch
Servings 4 Servings
Calories 297 kcal

Equipment

  • 6 skewers
  • foil

Ingredients
  

  • 1 ½ pounds raw jumbo shrimp peeled, cleaned, tail-on
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon granulated garlic
  • ½ teaspoon paprika
  • ⅛ teaspoon chipotle powder
  • 1 ½ tablespoons olive oil
  • 2 cloves garlic minced
  • 4 tablespoons butter
  • 1 tablespoon parsley chopped
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat your grill to medium-high heat. If you are using a pellet grill, heat it to 450°F.
  • Pat the peeled and deveined jumbo shrimp completely dry with paper towels. Thread the shrimp onto your skewers (if using wooden skewers, ensure they have been soaked in water for 30 minutes).
  • In a small bowl, mix together the salt, black pepper, paprika, chipotle powder, and granulated garlic. Brush both sides of the shrimp skewers generously with the olive oil, then season evenly on both sides with the spice mixture.
  • Place the skewers directly onto the hot grill grates. Cook for 2 minutes, flip, and cook for another 2 minutes on the other side until the shrimp just begin to turn opaque.
  • Remove the skewers from the grill. Carefully slide the shrimp off the skewers and transfer them onto a large sheet of heavy-duty aluminum foil. Dollop the 4 tablespoons of butter and the minced fresh garlic directly over the hot shrimp.
  • Fold the edges of the foil tightly together to create a completely sealed pouch so the steam cannot escape. Place the foil pouch back onto the cooler side of the grill (away from direct flame) for 4 to 5 minutes to allow the butter to melt completely and the garlic to infuse the shrimp.
  • Carefully open the hot foil pouch (watch out for the steam). Garnish with a sprinkle of fresh chopped parsley, a squeeze of lemon juice and serve immediately with all that delicious garlic butter spooned right over the top. Enjoy!

Notes

*This recipe makes 4-6 servings. 

Nutrition

Calories: 297kcalCarbohydrates: 1gProtein: 34gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 280mgSodium: 876mgPotassium: 334mgFiber: 0.3gSugar: 0.1gVitamin A: 577IUVitamin C: 2mgCalcium: 119mgIron: 1mg
Tried this recipe?Let us know how it was!

Homemade Peach Cobbler Cinnamon Rolls

June 30, 2026 by Sky Pilgreen Leave a Comment

These Homemade Peach Cobbler Cinnamon Rolls are the ultimate summer treat! This completely from-scratch recipe gives you all warm-spiced flavors of a traditional peach cobbler swirled inside a soft, bakery-style cinnamon roll. Complete with a fresh peach jam filling and a streusel topping, it is the best breakfast mashup you'll make all season.

I've never met a cinnamon roll that I didn't like, and combining all the flavors of a delicious summer peach cobbler with my favorite cinnamon roll dough is a total home run. I use the same streusel topping that I put on top of my Apple Cinnamon Rolls, and let me tell you, these are absolutely delicious. They instantly became a family favorite around here!

Table of contents

  • Key Ingredients & Substitutions
  • How To Make Homemade Peach Cobbler Cinnamon Rolls
  • 👉 Sky's Tips
  • Storage & Reheating Tips
  • More Delicious Recipes

Key Ingredients & Substitutions

  • Fresh Peaches: Ripe, fresh peaches give this recipe its signature summer flavor. If you are short on time, you can substitute the homemade cooked filling with ⅓ cup of store-bought peach jam or preserves. However, I highly recommend still dicing up some fresh peaches to scatter on top of the jam before rolling to keep that fresh fruit texture!
  • Bread Flour & All-Purpose Flour: This recipe uses a mix of bread flour for that ultimate bakery chew and all-purpose flour to keep the dough light. If you don't have bread flour on hand, you can easily substitute all-purpose flour for the entire recipe. I've done it successfully plenty of times!
  • Active Dry Yeast: This is what gives the dough its beautiful rise. If you only have instant yeast in your pantry, you can use that as a 1:1 substitute instead.
  • Unsalted Butter: Used throughout the dough, filling, and streusel. If you only have salted butter on hand, you can absolutely substitute it, just omit the extra salt from the other parts of the recipe.

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

How To Make Homemade Peach Cobbler Cinnamon Rolls

These gooey peach cobbler rolls come together so easily! Here is a quick look at exactly how I put them together step-by-step:

  1. Combine the peaches, sugar, spices, and lemon juice in a saucepan over medium heat. Cook until it starts to thicken slightly, then stir in the cornstarch slurry. Cook until thick and jammy, then set aside to cool.
  1. Combine the yeast, warm milk, vanilla, and sugar in a stand mixer bowl and let sit until dissolved. Mix in the flour, salt, and egg, then gradually add the softened butter. Knead until smooth and elastic, then cover and let rise until doubled in size.
  1. Whisk together the dry ingredients, then cut in the cold butter until coarse crumbs form. Stir in half of the beaten egg and a splash of water until clumpy, then spread on a baking sheet and bake for 20 to 25 minutes until golden and crisp.
  1. Combine the softened butter, brown sugar, and ground cinnamon in a small bowl. Stir until completely smooth, uniform, and easily spreadable.
  1. Roll the proofed dough into a 10x15-inch rectangle on a floured surface. Spread the cinnamon sugar butter evenly across the dough, layer on the cooled peach jam, and scatter the extra fresh diced peaches over the top.
  1. Roll the dough into a log starting from the long edge, then slice into 12 equal rolls. Arrange them in a lined 9x13 baking dish, cover, and let proof for 30 minutes until puffy.
  1. Bake the rolls at 350°F for 30 minutes. Remove from the oven when the edges are golden brown and the peach filling is bubbling up through the swirls.
  1. Whisk the powdered sugar, heavy cream, and vanilla together until smooth. Drizzle the icing over the warm rolls, then immediately sprinkle the streusel topping over the top.

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Cool the Peach Jam Completely: Make your homemade peach filling first thing and let it cool completely before spreading it onto your dough. If you try to spread hot jam onto yeast dough, it will melt the cinnamon butter, make a huge mess, and make the dough incredibly hard to roll.
  • Bake the Streusel Ahead of Time: Make sure your streusel topping is already baked and cooled before the cinnamon rolls come out of the oven. You want to be able to drizzle the icing and immediately shower them in the crispy crumbs while they are warm. If you have to wait for the streusel to bake afterward, your rolls will cool down, and nobody wants to wait that long to eat them!
  • Don't Rush the Dough: Make sure to give your dough plenty of time to rise until it is truly doubled in size. This first rise is what builds the gluten structure to give you those iconic soft, pillowy layers.
  • Rolling the Dough: Because this recipe layers a smooth cinnamon butter, a cooked jam, and fresh juicy peaches, the filling is naturally wetter than a standard cinnamon roll. Roll it as tightly as you can, but don't panic if it looks a little messy or loose when you slice them. They puff up during the second rise and bake up absolutely perfectly anyway!
  • Watch the Second Rise Closely: For the second rise, only proof the shaped rolls until they look nice and puffy, not completely doubled in size. This usually takes around 30 to 45 minutes. Over-proofing them at this stage can cause them to deflate or lose their perfect shape once they hit the heat of the oven.

Storage & Reheating Tips

Storing: Because these cinnamon rolls are packed with fresh, juicy peaches and homemade jam, they need to be stored in the refrigerator. Once the rolls have cooled completely, cover the baking dish tightly with plastic wrap or transfer the individual rolls to an airtight container. They will stay fresh and delicious in the fridge for up to 3 to 4 days.

How to Reheat: Cinnamon rolls are always best served warm, and these reheat beautifully! Simply place a roll on a microwave-safe plate and pop it in the microwave for 20 to 30 seconds. This completely revives that soft, pillowy dough, warms up the gooey peach filling, and makes them taste like they are fresh out of the oven.

These gooey Peach Cobbler Cinnamon Rolls are the ultimate way to use up your fresh summer peaches! I hope you give them a try soon.

-Sky🩷

More Delicious Recipes

  • Cherry Cinnamon Rolls
    Cherry Cinnamon Rolls
  • Homemade Buttermilk Pancakes
    Homemade Buttermilk Pancakes
  • Carrot Cake Cinnamon Rolls
    Carrot Cake Cinnamon Rolls
  • Cinnamon Raisin Bagels
    Cinnamon Raisin Bagels

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📖 Recipe

Peach Cobbler Cinnamon Rolls

Homemade Peach Cobbler Cinnamon Rolls

These Peach Cobbler Cinnamon Rolls are big, fluffy, and absolutely delicious! Pillowy cinnamon rolls with a rich homemade peach jam, and extra fresh diced peaches. Topped with a simple icing and streusel topping.
No ratings yet
Print Recipe Pin Recipe
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Prep Time 45 minutes mins
Cook Time 30 minutes mins
Resting Time 2 hours hrs 30 minutes mins
Total Time 3 hours hrs 45 minutes mins
Course Breakfast, Dessert
Servings 12 Rolls
Calories 557 kcal

Equipment

  • Stand Mixer with Dough Hook
  • 9x13 baking dish

Ingredients
  

Peach Filling

  • 2 cups peaches fresh peaches small diced, ½ cup reserved
  • 2 ½ tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • ¼ teaspoon ground cinnamon
  • pinch ground nutmeg
  • ¼ teaspoon vanilla extract
  • 1 ½ tablespoons water
  • 1 tablespoon cornstarch

Streusel Topping

  • 6 ounces all-purpose flour
  • 2 tablespoons light brown sugar
  • 2 tablespoons granulated sugar
  • ¼ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • pinch salt
  • ¼ cup butter cold & cubed
  • ½ large egg lightly beaten
  • 1 ½ teaspoons water

Cinnamon Roll Dough

  • 2 ¼ teaspoons active dry yeast
  • 1 ½ cups milk warm
  • ½ teaspoon vanilla extract
  • ⅓ cup granulated sugar
  • 2 cups bread flour
  • 2 cups all-purpose flour
  • ¾ teaspoon salt
  • 1 large egg
  • 6 tablespoons unsalted butter softened

Cinnamon Sugar Butter

  • 5 tablespoons unsalted butter softened
  • ⅔ cup light brown sugar
  • 2 tablespoons ground cinnamon

Icing

  • 1 ½ cups powdered sugar
  • 7 tablespoons heavy cream
  • 1 teaspoon vanilla extract
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • For the peach filling: Combine the 1 ½ cups of the diced peaches, sugar, spices, and lemon juice in a saucepan over medium heat. As the mixture is cooking, mash the peaches down a little with a fork or potato masher. Cook until it starts to thicken slightly. Combine the water and cornstarch and stir into the pan. Cook until thick and jammy, then remove from heat and set aside to cool completely.
  • For the streusel topping: Preheat your oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, combine the flour, both sugars, baking powder, cinnamon, and salt. Whisk to fully combine, then cut in the cold cubed butter until it resembles coarse crumbs.
  • Pour half of the beaten egg into the flour mixture. Mix just until it is fully combined. If the mixture looks too crumbly and won't stay together when squeezed, sprinkle in the remaining egg and up to 1 ½ teaspoons of water. Spread the mixture out on the prepared baking sheet and bake for 20 to 25 minutes until lightly browned and crumbly. Set aside to cool.
  • For the cinnamon roll dough: Combine the yeast, warm milk, vanilla extract, and sugar in the bowl of a stand mixer fitted with the hook attachment. Allow to sit for 2 to 5 minutes for the yeast to dissolve. Add in the 2 cups of bread flour and mix to combine. Add in the salt and egg and mix well.
  • Begin gradually adding in the 2 cups of all-purpose flour, one cup at a time, until the dough begins to pull away from the sides of the bowl. Then, slowly mix in the softened butter, one piece at a time. Continue to knead the dough until it is well-developed and passes the windowpane test (about 8 to 10 minutes). Cover the dough and let it proof in a warm spot until it has doubled in size (about 1 to 2 hours).
  • For the cinnamon sugar butter: While the dough is proofing, mix together the softened butter, brown sugar, and cinnamon for the cinnamon sugar butter. Set aside.
  • Assembling the rolls: Line a 9x13-inch baking dish with parchment paper and ensure the oven is set to 350°F. On a lightly floured surface, roll out the dough into a 10×15-inch rectangle. Evenly spread the cinnamon sugar butter over the dough; spread the completely cooled peach jam over the top, then evenly scatter the remaining ½ cup of fresh diced peaches over the jam.
  • Starting from the long end, roll the dough into a log. Slice into 12 equal-sized rolls and place them in the prepared dish. Cover and allow to proof for 30 to 45 minutes, or until they become puffy (do not let them double in size). Bake the rolls at 350°F for 30 minutes until the edges are golden brown and the peach filling is bubbling. Let them rest for 5 minutes out of the oven.
  • For the icing: In a small bowl, whisk together the powdered sugar, heavy cream, and vanilla extract until fully combined.
  • Allow the cinnamon rolls to cool for 5 minutes then spread the icing over the warm cinnamon rolls. Sprinkle over the streusel topping and enjoy!

Notes

  • Cool the Peach Jam Completely: Make your homemade peach filling first thing and let it cool completely before spreading it onto your dough. If you try to spread hot jam onto yeast dough, it will melt the cinnamon butter, make a huge mess, and make the dough incredibly hard to roll.
  • Bake the Streusel Ahead of Time: Make sure your streusel topping is already baked and cooled before the cinnamon rolls come out of the oven. You want to be able to drizzle the icing and immediately shower them in the crispy crumbs while they are warm. If you have to wait for the streusel to bake afterward, your rolls will cool down, and nobody wants to wait that long to eat them!
  • Don't Rush the Dough: Make sure to give your dough plenty of time to rise until it is truly doubled in size. This first rise is what builds the gluten structure to give you those iconic soft, pillowy layers.
  • Rolling the Dough: Because this recipe layers a smooth cinnamon butter, a cooked jam, and fresh juicy peaches, the filling is naturally wetter than a standard cinnamon roll. Roll it as tightly as you can, but don't panic if it looks a little messy or loose when you slice them. They puff up during the second rise and bake up absolutely perfectly anyway!
  • Watch the Second Rise Closely: For the second rise, only proof the shaped rolls until they look nice and puffy, not completely doubled in size. This usually takes around 30 to 45 minutes. Over-proofing them at this stage can cause them to deflate or lose their perfect shape once they hit the heat of the oven.

Nutrition

Calories: 557kcalCarbohydrates: 87gProtein: 9gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 75mgSodium: 218mgPotassium: 189mgFiber: 3gSugar: 43gVitamin A: 739IUVitamin C: 1mgCalcium: 92mgIron: 2mg
Tried this recipe?Let us know how it was!

Easy No-Knead Herb Focaccia Bread (with Rosemary and Oregano)

June 29, 2026 by Sky Pilgreen Leave a Comment

This Easy No-Knead Herb Focaccia Bread delivers a soft, chewy center, a golden crispy crust, and tons of fresh rosemary and oregano flavor. It requires no messy counter kneading and mixes up entirely in one bowl using a simple stretch-and-fold method.

The first time I ever tried fresh focaccia was years ago when I was in culinary school, it was topped with fresh rosemary and onions, and it was so life-changing that I can still remember that first bite today. I've made it countless times since then, but this specific recipe is my absolute favorite. Right now, my garden is overflowing with fresh herbs, so combining fresh rosemary and oregano has become my ultimate go-to combination. It gives the bread such a fresh, savory flavor, and even in the heat of the summer, it is totally worth heating up the kitchen for!

Table of contents

  • Key Ingredients & Substitutions
  • How To Make No Knead Focaccia Bread
  • 👉 Sky's Tips
  • More Delicious Recipes

If you're looking for more herb-packed bread recipes to try, you should definitely check out my Roasted Garlic and Rosemary Sourdough Bread or these super soft Herb Dinner Rolls. Both are awesome and use a lot of the same fresh herbs!

Key Ingredients & Substitutions

  • Bread Flour: This is highly recommended because its higher protein content gives the focaccia its signature chew. If you don't have it on hand, you can substitute with all-purpose flour.
  • Olive Oil: Because you really taste the olive oil in focaccia, make sure to use a good quality olive oil.
  • Fresh Herbs: We are using a combination of fresh rosemary and fresh oregano. You can substitute with dried herbs if you need to (use about one teaspoon of each), but I highly recommend fresh herbs for the best flavor.
  • Honey: You can substitute with equal parts granulated sugar if needed.

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

How To Make No Knead Focaccia Bread

Since this is a stickier dough, we're skipping the traditional kneading and using the same stretch-and-fold technique I use for my sourdough bread. Here is how I do it:

  1. Start by weighing your bread flour on a kitchen scale to ensure accuracy. Combine the flour, warm water, salt, yeast, and honey in a large bowl.
  1. Stir the ingredients together until a wet, shaggy dough forms and no dry patches of flour remain. Cover the bowl and let it rest for 30 minutes.
  1. Perform three rounds of stretch-and-folds inside the bowl at 30-minute intervals. Gently pull one side of the dough upward and fold it over the center, rotating the bowl until the dough starts to resist.
  1. Coat your baking pan generously with olive oil. Transfer the dough over, gently stretch it toward the corners, and let it rise until puffed. Drizzle with oil and use your fingers to press straight down to the bottom of the pan to create those iconic dimples.
  1. Sprinkle the top of the dough generously with the finely chopped fresh rosemary, fresh oregano, and a good pinch of flaky sea salt right before it goes into the oven.
  1. Bake for 25 minutes. Top with additional fresh herbs and salt if desired. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • High-hydration doughs are all about precision. A little too much flour from a scooping measuring cup can turn a light, airy focaccia dense and dry. Weighing your flour and water in grams is the way to go here.
  • While parchment paper is great for a standard loaf of bread, it acts like a barrier here. It traps moisture and steams the bottom of your focaccia, leaving it soft. Baking the dough directly on a well-oiled metal pan allows the bottom to essentially "fry" in the olive oil, giving you that iconic, ultra-crispy crust.
  • If you've recently made my Roasted Garlic and Rosemary Sourdough Bread, don't throw away that leftover garlic-infused olive oil! Pouring that over this dough before dimpling adds a spectacular layer of flavor.
  • High-hydration dough is sticky! Before you press your fingers into the dough to make those classic dimples, coat your hands in a little olive oil. This prevents the dough from tearing or sticking to you.
  • I love baking this focaccia in a 14.5-inch by 10-inch baking sheet. It will work in a 9x13, it will just be a bit thicker than baking in a bigger pan.

I really hope you get a chance to bake this easy herb focaccia soon! It is one of my absolute favorite recipes to make with fresh garden herbs. There is truly nothing better than pulling a hot, bubbly, olive-oil-crusted loaf out of your own oven.

-Sky🩷

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    Cinnamon Raisin Sourdough Bread
  • Easy Homemade Dinner Rolls Recipe
    Dinner Rolls
  • Homemade Sandwich Bread
    Sandwich Bread
  • Cinnamon Swirl Quick Bread Recipe
    Cinnamon Swirl Quick Bread

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If you tried this Easy No Knead Herb Focaccia with Rosemary and Oregano 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

Golden brown homemade no knead focaccia bread topped with fresh rosemary leaves, fresh oregano, and flaky salt.

No Knead Herb Focaccia Bread

This easy focaccia bread is completely no-knead and mixed right in the bowl using a simple stretch-and-fold method. It bakes up with a signature chewy, airy texture, a crispy olive-oil crust, and a classic topping of fresh rosemary and oregano.
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Prep Time 15 minutes mins
Cook Time 25 minutes mins
Rest/Rise Time 2 hours hrs 45 minutes mins
Total Time 3 hours hrs 25 minutes mins
Course Side Dishes
Servings 12 Servings
Calories 230 kcal

Equipment

  • large mixing bowl
  • 14.5 x 10 sheet pan or 9x13 baking dish

Ingredients
  

  • 572 grams bread flour
  • 472 grams warm water
  • 2 ½ teaspoons salt plus more for topping
  • 2 teaspoons yeast
  • 2 teaspoons honey
  • 5 tablespoons olive oil
  • 1 tablespoon fresh rosemary finely chopped
  • 1 tablespoon fresh oregano finely chopped
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a large bowl, combine the bread flour, warm water, salt, yeast, and honey. Stir until a shaggy dough forms and no dry pockets of flour remain. Cover the bowl with a damp towel and let it rest for 30 minutes.
  • Perform 3 rounds of stretch-and-folds, spaced 30 minutes apart. To do a stretch-and-fold, reach under one side of the dough, pull it upward gently, and fold it over the center. Rotate the bowl a quarter turn and repeat. Do this 4 times until the dough forms a tighter ball. For the first round, drizzle 1 tablespoon of olive oil over the dough to coat it, then cover and rest for 30 minutes. Repeat this entire process two more times for a total of 3 rounds.
  • After the final stretch-and-fold, cover the bowl and let the dough rest at room temperature until it has noticeably doubled in size, looks airy, and has visible surface bubbles (about 30 to 45 minutes).
  • Pour 2 tablespoons of olive oil into your baking pan, coating the bottom and sides thoroughly. Transfer the dough into the pan. Gently stretch the dough toward the corners (it doesn't need to fit perfectly; it will fill out as it rises). Cover and let it proof for 30 to 40 minutes until puffy and bubbly. Preheat your oven to 425°F during the last 20 minutes of proofing.
  • Drizzle the remaining 2 tablespoons of olive oil over the top of the puffed dough. Coat your fingers in oil to prevent sticking, then press your fingers straight down through the dough to the bottom of the pan to create deep dimples across the entire surface. Sprinkle evenly with the fresh rosemary, fresh oregano, and a generous pinch of flaky sea salt.
  • Bake for 25 minutes, or until the top is a deep golden brown. Remove from the oven. Top with an extra sprinkle of fresh herbs and flaky salt if desired. Allow to cool slightly before slicing and serving. Enjoy!

Notes

  • Skip the Parchment Paper: Bake directly on a well-oiled metal baking pan. Parchment paper traps steam and makes the bottom soggy, whereas the oil fries the bottom crust to a perfect golden crunch.
  • Use a Kitchen Scale: High-hydration dough requires precision. Weighing your flour (572g) and water (472g) ensures your bread turns out light and bubbly instead of dense.
  • Oil Your Hands: To keep the dough from sticking and tearing when making your dimples, coat your fingers generously with extra olive oil first.
  • Flavor Bonus: If you have leftover garlic-infused oil from making my Roasted Garlic and Rosemary Sourdough, use it here for an incredible flavor boost!

Nutrition

Calories: 230kcalCarbohydrates: 36gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 486mgPotassium: 56mgFiber: 1gSugar: 1gVitamin A: 6IUVitamin C: 0.04mgCalcium: 8mgIron: 0.5mg
Tried this recipe?Let us know how it was!

Easy Skillet Lasagna

June 24, 2026 by Sky Pilgreen Leave a Comment

This Easy Skillet Lasagna delivers all the rich, comforting flavors of classic lasagna made entirely in one pan in under 40 minutes. Packed with seasoned ground beef, mini farfalle noodles, a quick red sauce, and dollops of creamy ricotta cheese, it's the ultimate lazy weeknight comfort food.

It is essentially my favorite homemade lasagna recipe, just converted into an easy skillet meal that you can throw together on even the busiest weeknights. While most skillet recipes tell you to break up standard lasagna noodles, which usually just results in noodle shards flying all over the counter, I use mini farfalle instead. They cook perfectly right in the sauce, soak up all that rich flavor, and skip the step of breaking the noodles. It is a cozy, comforting dinner that tastes exactly like the real deal, just made quickly on the stovetop.

Table of contents

  • Key Ingredients & Substitutions
  • How To Make Easy Skillet Lasagna
  • 👉 Sky's Tips
  • More Delicious Recipes

If you want a few more quick and easy one-pan dinners for busy weeknights, check out my Marry Me Chicken Pasta or this One-Pot Chicken and Rice. Both come together super fast and make great weeknight meals.

Key Ingredients & Substitutions

  • Ground Beef: I use 1 pound of lean ground beef for that classic, hearty lasagna flavor. If you want a lighter option, ground turkey or sweet Italian sausage work beautifully here too.
  • Mini Farfalle: These little bow tie noodles are the secret to keeping this a true skillet meal. They cook quickly and evenly right in the sauce. If you can't find the mini version, standard farfalle or any small, short pasta shape (like rotini) will work.
  • Cheese: We are using a mix of Ricotta, Romano, Parmesan, and Mozzarella to get that signature creamy-yet-stretchy lasagna texture. If you don't have Romano on hand, just double up on the Parmesan.
  • Chicken Stock: Cooking the noodles directly in chicken stock instead of just water adds a massive layer of rich flavor to the pasta as it simmers. Water can be substituted if needed.

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

How To Make Easy Skillet Lasagna

I love a quick stovetop meal like this one! It comes together quickly and tastes amazing! Here is a quick run-through of how I pull it all together:

  1. In a large skillet, brown the ground beef and diced onions together until the meat is fully cooked and the onions are soft. Season with salt and pepper, then drain off the excess fat.
  1. Stir in the minced garlic, then pour in the tomato sauce, diced tomatoes, and all of your dried seasonings.
  1. Pour in the chicken stock and bring it to a boil. Stir in the mini farfalle noodles, cover, and let it simmer until the pasta is tender, stirring occasionally.
  1. While the pasta cooks, stir together the ricotta, Parmesan, Romano, a pinch of salt and pepper in a small bowl.
  1. Remove the lid and drop generous dollops of the ricotta mixture all over the skillet, then top evenly with the shredded mozzarella.
  1. Cover the pan and let it rest off the heat for a few minutes until the cheese is completely melted and bubbly.

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Use a Deep Skillet: This recipe makes a lot of food! I highly recommend using a large 5-quart skillet, or a pan that is at least 2 to 3 inches deep. Having those higher sides gives you plenty of room to stir the pasta and sauce together without it splashing all over your stove.
  • Stir Frequently: Because the mini farfalle cooks directly in the thick sauce, it can sink to the bottom and stick. Make sure to lift the lid and give everything a good stir every few minutes while it simmers.
  • Jarred Sauce: If you are running short on time or ingredients, you can easily swap out the tomato sauce, diced tomatoes, and dried herbs for your favorite store-bought pasta sauce. One standard 24-ounce jar of marinara works beautifully here.
  • Finish in the Broiler: While letting the cheese melt under the lid off the heat works perfectly fine, popping the skillet under the oven broiler for 3 to 5 minutes at the very end takes this dish to the next level. It gets the mozzarella beautifully browned and bubbly, just make sure your skillet is oven-safe!

I hope you give this skillet lasagna a try soon!

-Sky🩷

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  • The Best Garlic Baked Salmon
  • Creamy Beef and Shells
    Creamy Beef and Shells
  • One Pot Italian Sausage Pasta
    One Pot Italian Sausage Pasta
  • Fajita Chicken and Rice
    Fajita Chicken and Rice

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If you tried this Easy Skillet Lasagna 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

Easy Skillet Lasagna

Easy Skillet Lasagna

This easy skillet lasagna features a rich ground beef pasta sauce, mini bowtie pasta, and a velvety four-cheese topping. A cozy, comforting dinner on the table in just 40 minutes.
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Dinner
Servings 6 Servings
Calories 421 kcal

Ingredients
  

  • 1 pound ground beef
  • 1 cup onion small diced
  • 4 cloves garlic minced
  • 14.5 ounces petite diced tomatoes
  • 2 cans 15 ounces each tomato sauce
  • 2 cups chicken stock
  • 3 cups mini farfalle pasta mini bow tie pasta
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese shredded
  • ¼ cup parmesan cheese shredded
  • ¼ cup romano cheese shredded
  • 2 teaspoons salt divided
  • 1 ¼ teaspoons pepper divided
  • 2 teaspoons dried oregano
  • 1 ½ teaspoons dried basil
  • 1 teaspoon granulated garlic
  • 1 tablespoon dried parsley
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • For the sauce: In a large 5-quart skillet over medium-high heat, brown the ground beef and diced onions together until the meat is fully cooked and onions are softened. Season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Drain off any excess fat and set aside.
  • Reduce the heat to medium-low. Add the minced garlic to the same pan and sauté for 30 seconds until fragrant. Pour in the tomato sauce, petite diced tomatoes, and the remaining seasonings (oregano, basil, garlic powder, parsley, and the rest of the salt and pepper). Stir well to combine.
  • Stir the browned beef back into the sauce, then pour in the chicken stock. Bring the mixture to a boil. Stir in the mini farfalle noodles, cover with a lid, and reduce the heat to low. Simmer for 18-20 minutes, or until the pasta is tender, stirring frequently to prevent the pasta from sticking to the bottom of the pan.
  • For the cheese filling: While the pasta cooks, mix together the ricotta cheese, Parmesan, Romano, a pinch of salt and pepper in a small bowl until smooth.
  • Once the pasta is cooked, remove the lid from the skillet. Drop generous dollops of the ricotta mixture evenly over the top of the pasta, then sprinkle the shredded mozzarella over everything.
  • Cover the pan with the lid and remove it from the heat. Let it rest for 5 minutes or until the cheese is completely melted. (Optional: Place the oven-safe skillet under the broiler for 3 to 5 minutes until the cheese is golden and bubbly). Garnish with additional fresh parsley, if desired. Enjoy!

Notes

  • Use a Deep Skillet: This recipe makes a lot of food! I highly recommend using a large 5-quart skillet, or a pan that is at least 2 to 3 inches deep. Having those higher sides gives you plenty of room to stir the pasta and sauce together without it splashing all over your stove.
  • Stir Frequently: Because the mini farfalle cooks directly in the thick sauce, it can sink to the bottom and stick. Make sure to lift the lid and give everything a good stir every few minutes while it simmers.
  • Finish in the Broiler: While letting the cheese melt under the lid off the heat works perfectly fine, popping the skillet under the oven broiler for 3 to 5 minutes at the very end takes this dish to the next level. It gets the mozzarella beautifully browned and bubbly, just make sure your skillet is oven-safe!

Nutrition

Calories: 421kcalCarbohydrates: 14gProtein: 28gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 99mgSodium: 1304mgPotassium: 629mgFiber: 2gSugar: 6gVitamin A: 522IUVitamin C: 10mgCalcium: 335mgIron: 3mg
Tried this recipe?Let us know how it was!

Easy Homemade Brookie Cookies

June 22, 2026 by Sky Pilgreen Leave a Comment

Nothing beats a classic chocolate chip cookie, except maybe a rich, fudgy brownie. If you are constantly torn between the two, these homemade brookie cookies are about to become your new favorite treat. They are the ultimate dessert mashup, perfectly chewy chocolate chip cookie dough swirled together with an ultra-fudgy chocolate brownie cookie, giving you the absolute best of both worlds in every single bite.


What makes this recipe extra special is that it combines two of my family's absolute favorite, tried-and-true recipes. I took half a batch of my traditional Chewy Chocolate Chip Cookies and swirled it together with the Chocolate Crinkle Cookies I've been making for over 10 years. Honestly, I'm kind of mad that I didn't put this combination together sooner because it is so good!

Table of contents

  • Key Ingredients & Substitutions
  • How To Make Easy Homemade Brookie Cookies
  • 👉 Sky's Tips
  • Storage Tips
  • More Delicious Cookies


The result is a gorgeously marbled, decadent cookie that looks like a masterpiece but is incredibly easy to make. They are rich, chewy, and absolutely the perfect mashup of chocolate chip cookies and fudgy brownies. You cannot go wrong with this cookie!

Key Ingredients & Substitutions

For the chocolate chip cookie dough:

  • Butter: Ensure your butter is properly softened at room temperature so it creams perfectly with the sugars. If you only have salted butter on hand, you can easily substitute it, just omit the additional salt from the recipe.
  • Light Brown Sugar: This is the secret to giving the chocolate chip half of the cookie its incredibly moist, ultra-chewy bite.
  • Dry Milk Powder: This is my secret ingredient! It adds a rich, deeply toasted flavor note, helps the cookies brown beautifully, and takes that chewy texture to the absolute next level.
  • Chocolate Chips: I love using a combination of semi-sweet and dark chocolate chips for the perfect balance of sweetness. Feel free to use whatever chocolate combination your family likes best!

For the chocolate crinkle dough

  • Dutch Processed Cocoa Powder: For the brownie component, using a high-quality Dutch-processed cocoa powder is a must. It gives the chocolate dough that intensely rich, dark color and smooth, fudgy flavor that mimics a real brownie.

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

How To Make Easy Homemade Brookie Cookies

Making homemade brookies from scratch can feel like a lot of work since you are making two separate doughs, but keeping them organized makes it a breeze.

Here is exactly how to bring these swirled, fudgy treats together step-by-step:

  1. Make the chocolate chip cookie dough and the chocolate crinkle cookie dough separately following the detailed recipe instructions in the recipe card below.
  1. Using a 0.5-ounce scoop (or roughly a heaping tablespoon) for each dough, scoop one portion of the chocolate chip dough and one portion of the chocolate crinkle dough and place them right next to each other on your baking sheet. Go ahead and scoop all the dough out onto the sheet first before moving on to the next step.
  1. Pick up one pair of side-by-side dough balls and gently roll them together between your palms so the two doughs merge into one marbled ball. Place it back on the baking sheet and lightly flatten the top with your hand so they bake evenly.
  1. Bake at 350°F for 12 to 13 minutes. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Because the chocolate crinkle cookie dough is pretty sticky, go ahead and scoop all of your dough portions out side-by-side, starting with the chocolate chip cookie dough, onto the baking sheets first. Once everything is portioned, come back and do all the rolling and light flattening at once. This keeps you from having to wash your hands or switch tasks back and forth, making the whole process run so much smoother and resulting in beautiful, uniform cookies! (Note: You will have 1 full chocolate crinkle cookie left over at the end!)
  • While the dry milk powder adds an incredible depth of toasted flavor and extra chewy texture to the chocolate chip half, do not stress if you don't have it on hand! You can completely omit it from the recipe and your brookies will still turn out absolutely delicious.
  • To keep these brookies ultra-fudgy, pull them out of the oven when the edges are set and golden brown, but the centers still look slightly underdone. The carryover heat from the hot baking sheet will finish cooking them perfectly as they cool, keeping the centers incredibly soft and dense.

Storage Tips

  • Store your baked brookies in an airtight container on the counter for up to 3 to 4 days. If they start to lose a little softness, just pop one in the microwave for 5 to 10 seconds to make it perfectly warm and fudgy again!
  • To Freeze the Dough: You can easily freeze the unbaked cookie dough! Scoop and roll your marbled cookie balls, place them on a baking sheet until frozen solid, and then transfer them to a freezer-safe bag. When you're ready to bake, thaw the dough balls overnight in the refrigerator, then flatten slightly and bake as directed.

There you have it, the absolute best way to satisfy both your chocolate chip cookie and brownie cravings all in one bite! I hope this cookie recipe becomes a staple in your kitchen like it is in mine!!

-Sky 🩷

More Delicious Cookies

  • Almond Toffee Chocolate Chip Cookies
  • Triple Chocolate Cookies
    Triple Chocolate Cookies
  • Iced Oatmeal Cookies
    Iced Oatmeal Cookies Recipe
  • The Best Snickerdoodle Recipe
    The Best Snickerdoodle Recipe

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If you tried this Easy Homemade Brookie 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

Easy Homemade Brookie Cookies

Easy Homemade Brookie Cookies

The ultimate dessert mashup! These easy homemade brookie cookies feature perfectly chewy chocolate chip cookie dough swirled together with an ultra-fudgy, chocolate crinkle cookie dough. It's the absolute best of both worlds in every single bite.
No ratings yet
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Prep Time 30 minutes mins
Cook Time 13 minutes mins
Total Time 43 minutes mins
Course Dessert
Servings 33 Cookies
Calories 192 kcal

Ingredients
  

Chocolate Chip Cookie Dough

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ tablespoon dry milk powder
  • 1 ½ cups chocolate chips a mixture of dark and semi-sweet
  • ½ cup unsalted butter softened
  • ½ cup light brown sugar packed
  • ⅓ cup granulated sugar
  • 1 large egg room temperature
  • 1 ½ teaspoons vanilla extract

Chocolate Dough

  • 3 ounces unsalted butter melted
  • ¾ cup cocoa powder dutch processed
  • 1 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 3 large eggs room temperature
  • ½ teaspoon vanilla extract
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat your oven to 350°F and line two large baking sheets with parchment paper. Set aside.
  • For the chocolate chip cookie dough: In a large bowl mix together the flour, baking powder, baking soda, milk powder and salt.
  • In a mixer add the butter and both sugars. Cream until the butter is lighter in color and fluffy. Next add in the eggs and vanilla extract. Mix well.
  • Slowly add the dry ingredients to the butter mixture, mixing just until fully incorporated. Stir in the chocolate chips until fully incorporated.
  • For the chocolate cookie dough: In a large mixing bowl combine the melted butter and cocoa powder. Mix until well combined. In a separate mixing bowl (or the bowl of a mixer) whisk together the flour, sugar, baking powder and salt.
  • Add the eggs and vanilla to the cocoa mixture, mix until well combined. Add the cocoa mixture to the dry ingredients and mix until fully incorporated. The mixture is a bit dry and can be a little hard to mix. Keep mixing and it will come together. Using a mixer helps to speed up the process.
  • Scoop, Assemble, & Bake: Using a 0.5-ounce cookie scoop (or roughly a heaping tablespoon), scoop out all of your chocolate chip dough portions first and place them on your prepared baking sheets. Next, scoop out a matching portion of the chocolate crinkle dough and place it directly side-by-side with each chocolate chip portion.
  • Roll Together: Pick up one pair of side-by-side dough balls and gently roll them together between your palms so the two doughs merge into one beautifully marbled ball. Place it back onto the baking sheet, spacing the cookies about 2 inches apart.
  • Flatten & Bake: Lightly press down on the top of each rolled cookie ball with your hand to slightly flatten it out so it bakes evenly.
  • Bake at 350°F for 12 to 13 minutes, or until the edges are perfectly set and golden brown, but the centers still look slightly underdone. Enjoy!

Notes

  • The Efficient Scoop-and-Roll Method: Because the chocolate crinkle cookie dough is pretty sticky, go ahead and scoop all of your dough portions out side-by-side, starting with the chocolate chip cookie dough, onto the baking sheets first. Once everything is portioned, come back and do all the rolling and light flattening at once. This keeps you from having to wash your hands back and forth, making the process run much smoother! You will have 1 full chocolate crinkle cookie left over at the end.
  • Don't Fret Over Milk Powder: While the dry milk powder adds an incredible depth of toasted flavor and extra chewy texture to the chocolate chip half, it can be completely omitted if you don't have it on hand.
  • Chewy Cookie Secret: Pulling these out when the centers look just a hair underdone is what guarantees that rich, brownie-like fudginess inside!

Nutrition

Calories: 192kcalCarbohydrates: 29gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 36mgSodium: 124mgPotassium: 81mgFiber: 1gSugar: 19gVitamin A: 186IUVitamin C: 0.01mgCalcium: 33mgIron: 1mg
Tried this recipe?Let us know how it was!

One Pan Marry Me Chicken Pasta (with Boursin)

June 16, 2026 by Sky Pilgreen 4 Comments

If you're looking for a quick, delicious weeknight dinner that doesn't require turning on your oven and heating up the whole house, this One Pan Marry Me Chicken Pasta with Boursin is exactly what you need. We are taking that famous, creamy sun-dried tomato chicken dish everyone loves and making it even better by stirring in some garlic and fine herbs Boursin cheese. It's incredibly rich, super flavorful, and the best part is that it cooks completely on the stovetop in just one pan.

I live in East Texas, and just yesterday the heat index hit a scorching 106°F. When it is that hot outside, the absolute last thing on my mind is turning on the oven and heating up the entire house. If I'm not outside grilling, I want a quick and easy stovetop meal. I'd much rather deal with the heat outside than trap it inside my kitchen!

That's where skillet meals like this become a total lifesaver during the summer months. This entire recipe comes together on the stove in less than 45 minutes, and the sauce is unbelievably creamy. Because the pasta cooks directly in the chicken stock, it releases starches that naturally thicken the liquid. By the time you stir in the heavy cream and that velvety Boursin cheese, it builds a rich, creamy sauce.

Table of contents

  • Key Ingredients & Substitutions
  • How To Make Marry Me Chicken Pasta (with Boursin)
  • 👉 Sky's Tips
  • How to Store and Reheat Leftovers


If you love the idea of keeping your kitchen cool with easy stovetop dinners, you'll definitely want to check out a few of our other favorite one-pan family meals:

  • One Pot Italian Sausage Pasta
  • One Pot Chicken and Rice Dish
  • Lemon Chicken and Orzo
  • Goulash
  • Fajita Chicken and Rice Skillet

Key Ingredients & Substitutions

  • Boursin Cheese: We are using a half-cup of garlic and fine herbs Boursin cheese here. The dish is already naturally creamy from the heavy cream and the starches from the cooking pasta, but the Boursin is there to add extra flavor and create an even richer, creamier sauce.
  • Chicken: Boneless, skinless chicken breasts work wonderfully here, but boneless skinless chicken thighs are a fantastic substitution. Thighs stay incredibly juicy and are very forgiving in one-pot meals.
  • Pasta: I highly recommend using mini farfalle (bow tie) pasta because its smaller size ensures it cooks through perfectly and evenly right in the skillet. If you need a substitute, other short, sturdy shapes like penne, rigatoni, or rotini work great, just keep an eye on your simmer time as thicker shapes might need an extra splash of stock.
  • Herbs: If you don't have individual jars of dried basil, oregano, and thyme on hand, you can easily swap them out for 2 teaspoons of your favorite Italian seasoning blend as a quick substitute.

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

How To Make Marry Me Chicken Pasta (with Boursin)

This dish is super easy to make and comes together quickly. Make sure you have all of your ingredients to ready to go before starting. Here is how it comes together:

  1. Season the chicken pieces with spices and sear them in the hot skillet until fully cooked through, then remove to a plate.
  1. Sauté the onions and sun-dried tomatoes while scraping up the flavorful brown bits, then stir in the garlic and tomato paste.
  1. Pour the chicken stock and the dried herbs into the skillet and bring the liquid up to a boil.
  1. Stir the mini farfalle pasta and the cooked chicken back into the pan, then cover with a lid to simmer until tender.
  1. Turn the heat to low, remove the lid, and gently stir in the heavy cream, Boursin cheese, and shredded parmesan.
  1. Take the pan off the heat and stir in the fresh basil leaves, then serve immediately. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Since this is a one-pan meal, you need a big enough pan to hold everything. I recommend using a large deep skillet with a lid. I use one that is a 5-quart deep skillet so there is plenty of room to stir without any mess!
  • The amount of salt you need for this recipe will vary depending on if you are using salted or unsalted chicken stock. Be sure to taste your sauce near the end of cooking before adding any extra salt!
  • Give the pan a good stir regularly while the pasta simmers to prevent the noodles from sticking to the bottom. Stirring also helps the starch from the pasta release into the liquid, which is exactly what creates that velvety, smooth sauce.

How to Store and Reheat Leftovers

If you actually end up with any leftovers, they store beautifully! Just pop them into an airtight container and keep them in the fridge for up to 3 days.

How to Reheat: Cream sauces like this always tighten up once they get cold in the fridge. To get it right back to that super creamy texture, just reheat it on the stove over low heat. Splash in a little bit of milk or extra chicken stock and keep stirring it until it warms through and gets silky again!

This is exactly the kind of comforting dinner I crave during the warmer months, and being able to throw it together completely on the stovetop without heating up the entire house is such a huge bonus. My family absolutely loves this meal, and I have a feeling it's going to become a regular in your weeknight rotation, too!

-Sky 🩷

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📖 Recipe

Marry Me Chicken Pasta with Boursin

Marry Me Chicken Pasta with Boursin

This One Pan Marry Me Chicken Pasta (with Boursin) takes a classic flavor profile and elevates it with rich garlic and herb cheese. It cooks entirely on the stovetop in under 45 minutes for the ultimate weeknight comfort food dinner.
5 from 2 votes
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Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Dinner
Servings 6 Servings
Calories 432 kcal

Equipment

  • 1 large skillet with lid

Ingredients
  

  • 3 tablespoons olive oil divided
  • 1 pound chicken breasts boneless, skinless
  • 1 ½ teaspoons salt divided
  • ½ teaspoon pepper
  • ½ teaspoon granulated garlic
  • 1 cup onion small diced
  • 4 cloves garlic minced
  • ½ cup sundried tomatoes, packed in oil thinly cut and drained
  • 2 tablespoons tomato paste
  • 3 cups chicken stock
  • 3 cups mini farfalle or 8 ounces
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1 teaspoon dried basil
  • ½ cup heavy cream
  • ½ cup Boursin Cheese garlic & fine herbs
  • ½ cup shredded parmesan cheese
  • ½ cup fresh basil leaves
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Pat the chicken dry with paper towels and chop into bite-sized pieces. Season evenly with ½ teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon granulated garlic.
  • Heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Add the chicken pieces and sear for 5 to 6 minutes, stirring occasionally, until they are golden brown on all sides and cooked through. Remove the chicken to a plate and set aside.
  • Reduce the heat to medium. Add the remaining 1 tablespoon of oil, diced onions and sun-dried tomatoes to the same skillet. Cook for 3 minutes, making sure to scrape up the delicious brown bits (fond) from the bottom of the pan. Stir in the minced garlic and tomato paste, cooking for 1 more minute until fragrant.
  • Pour the chicken stock into the skillet and stir in 1 teaspoon salt, along with the oregano, thyme and dried basil. Bring the liquid up to a boil.
  • Stir the pasta and the cooked chicken (along with any juices from the plate) directly into the boiling stock. Cover the skillet with a lid, reduce the heat to a low simmer, and cook for approximately 18 minutes or until the pasta is cooked. Be sure to remove the lid and stir the pasta every few minutes so it doesn't stick to the bottom of the pan.
  • Turn the heat down to low and remove the lid. Stir in the heavy cream, Boursin cheese, and shredded parmesan cheese. Stir continuously until the cheese completely melts and creates a smooth, velvety sauce.
  • Remove the skillet from the heat, stir in the fresh basil leaves until they are slightly wilted, and serve immediately. Enjoy!

Nutrition

Calories: 432kcalCarbohydrates: 19gProtein: 25gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 99mgSodium: 1067mgPotassium: 710mgFiber: 2gSugar: 5gVitamin A: 847IUVitamin C: 15mgCalcium: 114mgIron: 2mg
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Quick Chicken Tacos (Skillet Method)

June 9, 2026 by Sky Pilgreen Leave a Comment

It takes just 20 minutes to get these quick chicken tacos on the table. They are incredibly juicy, deeply flavorful, and the absolute easiest way to crush a busy weeknight dinner craving. Just sear, chop, and serve in soft corn tortillas.

This is my go-to recipe because it is just so easy. I love the homemade taco seasoning from my Baked Chicken Tacos so much that I use the exact same blend here to give the chicken incredible flavor. Assembling these tacos couldn't be any easier, and while you can use whatever toppings you prefer, we absolutely love serving them street-taco style. The combination of savory chicken on soft corn tortillas with simple diced onions, fresh cilantro, crumbled queso fresco, and a big spoonful of my Quick Lime Pickled Jalapeños is unbeatable.

Table of contents

  • Key Ingredients & Substitutions
  • How To Make Quick Chicken Tacos
  • What to Serve with Quick Chicken Tacos
  • More Delicious Recipes

Key Ingredients & Substitutions

  • The Chicken: I use boneless, skinless chicken breasts because they cook quickly, but boneless, skinless chicken thighs are a great substitution if you prefer dark meat.
  • The Seasoning: While I highly recommend mixing up the quick homemade taco seasoning included in the recipe card, a store-bought taco seasoning packet is an easy substitution.
  • The Tortillas: Soft corn tortillas are my preference for that classic street-taco style, but flour tortillas are a perfect substitution if that is what your family prefers.
  • The Cheese: Crumbled queso fresco or cotija cheese gives the best authentic flavor, but shredded Monterey Jack, pepper jack, or Oaxaca cheese are all fantastic substitutions.

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

How To Make Quick Chicken Tacos

These delicious tacos come together so quickly! Here is how to pull it all together:

  1. Place the boneless, skinless chicken breasts on a cutting board and pat them completely dry with a paper towel.
  1. Season both sides of the chicken breasts evenly with the taco seasoning mix.
  1. Sear the chicken in a hot skillet over medium-high until cooked through. Transfer to a cutting board, let it rest for a few minutes, and chop it into bite-sized pieces.
  1. Pile the warm chopped chicken into soft corn tortillas, add your favorite street-taco toppings, and enjoy!

See the recipe card below for the full recipe.

What to Serve with Quick Chicken Tacos

To turn these quick skillet tacos into a complete, restaurant-style meal right at home, pair them with a few of these easy sides:

  • Rice: Serve your tacos alongside a steaming scoop of my family's favorite Spanish Rice.
  • Fresh Salads: For something crisp and refreshing, my Corn and Avocado Salad or my hearty Black Bean and Chickpea Salad pairs beautifully with the tacos.
  • Chips & Dip: You can never go wrong with crunchy tortilla chips paired with a big bowl of my fresh Homemade Salsa and Guacamole.

I hope you enjoy these delicious Quick Chicken Tacos! They are a fantastic dinner win any night of the week!

-Sky 🩷

More Delicious Recipes

  • Shredded Beef Enchiladas with Red Sauce
    The Best Shredded Beef Enchiladas
  • Birra Tacos (Quesatacos)
    Birria Tacos (Quesatacos)
  • Refried Beans From Scratch
    Refried Beans from Scratch
  • Ground Turkey Taco Bowls
    Ground Turkey Taco Bowls

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📖 Recipe

Quick Chicken Tacos

Quick Chicken Tacos (Skillet Method)

Juicy, flavorful skillet chicken tacos made in just 20 minutes. The ultimate hassle-free weeknight dinner served street-taco style.
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Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Dinner
Servings 4 Servings
Calories 297 kcal

Ingredients
  

  • 1 pound chicken breasts boneless, skinless
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 ½ teaspoons ground cumin
  • ¼ teaspoon chipotle powder
  • ½ teaspoon onion powder
  • ½ teaspoon chili powder
  • 1 teaspoon granulated garlic
  • ½ teaspoon paprika smoked paprika is fantastic here
  • ½ teaspoon dried oregano
  • 3 tablespoons olive oil
  • 8-10 small soft corn tortillas or flour tortillas
  • 1 cup white onion small diced
  • ¼ cup cilantro chopped
  • 1 lime cut into wedges, for topping
  • ½ cup queso fresco cheese crumbled
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Place the chicken breasts on a cutting board and pat them completely dry with a paper towel.
  • Mix together all of the seasonings.  Season both sides of the chicken breasts evenly with the taco seasoning mix.
  • Heat the oil in a large skillet over medium-high heat. Once hot, add the chicken and sear for 5 to 7 minutes per side (depending on thickness) until the internal temperature reaches 165°F.
  • Transfer the cooked chicken to a clean cutting board and let it rest for a few minutes before cutting into bite-sized pieces.
  • Warm your tortillas, fill them with the warm chopped chicken, and top with the diced onion, fresh cilantro, crumbled cheese, and pickled jalapeños. Enjoy!

Notes

  • Storage: Store any leftover chicken in an airtight container in the fridge for up to 4 days. Reheat quickly in a hot skillet with a splash of water to keep it juicy.
  • Tortilla Tip: Warm your corn tortillas in a dry skillet or wrapped in a damp paper towel in the microwave for 30 seconds before assembling so they don't rip!

Nutrition

Calories: 297kcalCarbohydrates: 8gProtein: 28gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 83mgSodium: 838mgPotassium: 561mgFiber: 2gSugar: 2gVitamin A: 479IUVitamin C: 10mgCalcium: 119mgIron: 1mg
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3-Ingredient Lime Pickled Jalapeños

June 7, 2026 by Sky Pilgreen Leave a Comment

If you are looking for a quick pickled jalapeño recipe that comes together in no time, this fresh 3-ingredient version is the ultimate shortcut. Made with fresh lime juice and a touch of salt instead of a traditional boiled vinegar brine, these quick-pickled peppers stay incredibly crisp, vibrant, and bright.

There is nothing quite like the flavor of fresh, homegrown peppers in the summer. Right now, my garden is producing jalapeños like crazy! Whenever we have taco night, I love to pop outside, grab a few fresh peppers, and whip up a batch of these right on the counter while I prep the rest of dinner. Because lime juice pairs so perfectly with Mexican flavors, using it as our quick-pickling agent is a total no-brainer. It is hands-down one of our absolute favorite taco toppings, especially when piled high on my favorite Carnitas Nachos or served alongside crunchy Easy Beef Tostadas.

Table of contents

  • Recipe Notes & Variations
  • How To Make Pickled Jalapeños
  • What to Serve With Lime Pickled Jalapeños
  • More Delicious Recipes

Recipe Notes & Variations

Because this recipe only requires three simple ingredients, quality is everything! Here is what you need to know before you start:

  • Lime Juice: Freshly squeezed lime juice is absolutely essential for this recipe. Avoid the bottled lime juice, fresh is best here!
  • Salt: I highly recommend using kosher salt or sea salt. Fine table salt is much saltier by volume, so if you must use it, start with just a tiny pinch so your peppers don't end up too salty.
  • Want Less Heat? If you love the crunch and flavor of jalapeños but want to keep this completely kid-friendly and heatless, you can swap out standard jalapeños for Nadapeños! I grow these heatless jalapeños in my garden every summer, and they are the perfect alternative if you are cooking for a crowd that is sensitive to spice.

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

How To Make Pickled Jalapeños

Because this recipe is so fast, I always recommend making this first before you start prepping the rest of your dinner. By the time your main meal is ready, your peppers will be perfectly pickled! We love them on these Quick Chicken Tacos!

  1. Add your thinly sliced jalapeños (and Nadapeños, if using!) into a small bowl. Pour the freshly squeezed lime juice directly over the top and sprinkle in the kosher salt.
  1. Give everything a good stir so that the lime juice and salt coat every single pepper slice. Leave the bowl right on your counter while you cook your dinner.

Note: Be sure to give them a stir every 5 to 10 minutes. Because we aren't submerging them in a massive jar of liquid, stirring them regularly ensures that the lime juice comes into direct contact with all of the slices so they can get that beautiful, quick-pickle transformation! They are ready to eat as soon as they look slightly softened and glossy.

See the recipe card below for the full recipe.

What to Serve With Lime Pickled Jalapeños

These lime-pickled peppers add a bright, crisp pop of acidity to so many comforting meals. They are incredibly versatile, but here are a few of our absolute favorite ways to use them:

  • Tacos: The sharp lime juice cuts through the rich, savory fillings of these Easy Carnitas Tacos and Quick Chicken Tacos perfectly.
  • Loaded Nachos: Try them piled high on my favorite Carnitas Nachos for the ultimate weekend treat.
  • Tostadas: Scatter a handful over crunchy Beef Tostadas to balance out the savory beef and creamy beans.
  • Taco Bowls: Toss a generous spoonful over these Ground Beef Taco Bowls or Ground Turkey Taco Bowls for an instant, fresh flavor upgrade.
  • Enchiladas: They are fantastic scattered over a hot, bubbly plate of cheesy beef enchiladas or chicken enchiladas right before serving!

I hope this recipe finds a permanent spot in your kitchen like it has mine! It is such a great quick and easy way to elevate a simple taco dish!

-Sky🩷

More Delicious Recipes

  • Corn and Avocado Salad
    Corn and Avocado Salad
  • Crispy Beef Tacos
    Crispy Beef Tacos
  • Shredded Beef Enchiladas with Red Sauce
    The Best Shredded Beef Enchiladas
  • Pickled Red Onions
    Quick Pickled Red Onions

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If you tried this 3-Ingredient Lime Pickled Jalapeños 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

3-Ingredient Lime Pickled Jalapeños

This quick-pickled jalapeño recipe uses fresh lime juice and salt instead of a traditional vinegar brine. They stay crisp, vibrant, and perfectly acidic for taco night!
No ratings yet
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Prep Time 5 minutes mins
Marinate Time 15 minutes mins
Total Time 20 minutes mins
Course Side Dishes
Servings 4 Servings
Calories 7 kcal

Ingredients
  

  • ½ cup jalapeños thinly sliced
  • 3 tablespoons lime juice freshly squeezed
  • ¼ teaspoon salt
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Add the thinly sliced jalapeños to a small bowl.
  • Pour the freshly squeezed lime juice directly over the peppers and sprinkle with the kosher salt. Stir well to combine. Leave the bowl on your counter at room temperature while you prepare the rest of your dinner (about 15 to 20 minutes).
  • Toss the peppers every 5 to 10 minutes. Because there isn't a massive jar of liquid, stirring ensures the lime juice evenly coats and quick pickles every single slice.
  • After 15- 20 minutes they are ready to serve on top of your favorite tacos, nachos, or bowls! Enjoy!

Notes

  • Storage: These are meant to be enjoyed fresh, but any leftovers can be stored in an airtight container in the fridge for up to 2-3 days. They will lose a bit of their crispness the longer they sit, but the flavor remains amazing!
  • Lime Juice: Always use fresh lime juice!

Nutrition

Calories: 7kcalCarbohydrates: 2gProtein: 0.2gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 430mgPotassium: 46mgFiber: 0.5gSugar: 1gVitamin A: 295IUVitamin C: 5mgCalcium: 6mgIron: 0.3mg
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The Best Shredded Beef Enchiladas

June 2, 2026 by Sky Pilgreen Leave a Comment

The best Homemade Shredded Beef Enchiladas start by skipping the canned enchilada sauce. We're using the flavorful cooking liquid from the beef to build a rich red sauce that's packed with incredible depth, then rolling it all into corn tortillas with plenty of melted cheese for the ultimate comfort meal!

For years, my cheesy beef enchiladas were the #1 enchilada request in our house, but that changed the moment I made these. By using the seasoned cooking liquid from the beef to make the red sauce, you get a rich, savory depth of flavor that is just fantastic. It is a way to utilize the mixture that we built all the flavor into while cooking the meat and adds so much flavor to the sauce.

Table of contents

  • Key Ingredients & Substitutions
  • How To Make Shredded Beef Enchiladas
  • 👉 Sky's Tips
  • Frequently Asked Questions
  • More Delicious Recipes

The combination of that rich sauce and tender shredded meat reminds me so much of my Birria Tacos, which, in my opinion, makes the best enchiladas ever. They are fantastic paired with a side of Spanish Rice!

Key Ingredients & Substitutions

  • Beef Chuck Roast - This is the perfect cut for tender, shredded beef.
  • Dried Peppers - Guajillo and Ancho Peppers work so well in the enchilada sauce. They add a rich, savory depth to the sauce that cannot be substituted.
  • Tomato Sauce & Paste - The paste adds a nice richness to the sauce but can be substituted with additional tomato sauce if needed.
  • Cheese - I love a blend of Cheddar and Monterey Jack cheeses. You can easily substitute with your favorite shredded taco blend, or pepper jack for a little kick. Queso Fresco or Oaxaca cheese are both fantastic options!
  • Soft Corn Tortillas - These are preferred for their flavor and texture. But if you want to use flour tortillas, just note that if you use a larger size you may end up with fewer enchiladas than the recipe specifies.

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

How To Make Shredded Beef Enchiladas

Most of the cook time is the meat slow cooking until tender. If you need to break this up into two days for time's sake, the meat will be even easier to handle the next day.

  1. Start by searing the chuck roast to lock in the flavor.
  1. While that sears, whisk together your beef stock and spices.
  1. Once the meat is browned, pour the liquid over the top and add your aromatics. Cover and let it simmer until it's perfectly tender.
  1. Shred the beef and add to a bowl with some of the enchilada sauce. Mix well.
  1. After warming the tortillas, fill each one with the beef and sprinkle over some of the shredded cheese.
  1. Line them up in a pan over a layer of the sauce, top with the remaining sauce and cheese, and bake until bubbly!

See the recipe card below for the full recipe.

👉 Sky's Tips

How to Prevent Tortillas from Breaking

It is important to heat the tortillas before rolling them to prevent breaking them. There are two ways to do this easily:

  • The Microwave Method: Wrap the tortillas in a damp kitchen towel and microwave in 30 second intervals until all the tortillas are hot and pliable.
  • The Skillet Method: Individually warm each tortilla in a hot skillet and place in a damp towel to keep hot while your work.

The Perfect Toppings

Once Baked, I love to top these with fresh cilantro and diced onions. A squeeze of fresh lime juice is also great. A dollop of sour cream or a slice of fresh avocado are also fantastic toppings.

Frequently Asked Questions

What is the best cut of beef for shredded beef enchiladas?

Beef Chuck Roast is the best choice because it has enough marbling to stay juicy and tender during the long simmering process.

How do I keep corn tortillas from breaking?

The key is to make sure they are hot before rolling! Heating them in a damp towel or a skillet makes them pliable so they don't crack.

I hope you give these delicious Shredded Beef Enchiladas a try soon! The homemade enchilada sauce is so good! You'll want to put it on everything!

-Sky🩷

More Delicious Recipes

  • Sour Cream Chicken Enchiladas
    Sour Cream Chicken Enchiladas
  • Easy Taco Casserole
    Easy Taco Casserole
  • Ground Turkey Taco Bowls
    Ground Turkey Taco Bowls
  • Carnitas Nachos
    Carnitas Nachos

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If you tried this Shredded Beef Enchiladas 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

Shredded Beef Enchiladas with Red Sauce

Shredded Beef Enchiladas

These Shredded Beef Enchiladas are made with tender slow cooked chuck roast, rolled in soft corn tortillas and topped with a rich, homemade red sauce. A simple, from scratch dinner that you'll want to make again and again.
No ratings yet
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Prep Time 30 minutes mins
Cook Time 5 hours hrs 30 minutes mins
Total Time 6 hours hrs
Course Dinner
Cuisine Mexican
Servings 6 Servings
Calories 514 kcal

Ingredients
  

  • 2 pounds beef chuck roast
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil
  • 2 cups beef stock
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 2 teaspoons chili powder
  • ½ teaspoon onion powder
  • 2 teaspoons granulated garlic
  • ½ teaspoon dried oregano
  • ½ teaspoon coriander
  • 1 bay leaf
  • 2-3 tablespoons fire roasted green chiles diced
  • 1 medium onion large diced
  • 3 cloves garlic smashed

Enchilada Sauce

  • 2 dried guajillo peppers
  • 2 dried ancho peppers
  • 1 ½ cups boiling water to soak the peppers
  • 2 ½ cups beef stock reserved from cooking the meat
  • 1 tablespoon tomato paste
  • 3 ounces tomato sauce

Cheese & Tortillas

  • 1 cup cheddar cheese shredded
  • 1 cup monterey jack cheese shredded
  • 12-14 soft corn tortillas
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Pat the chuck roast dry with paper towels, season all over with the salt and pepper. Heat a large dutch oven over medium high heat. Add in the olive oil. Once hot sear the meat on all sides.
  • While the meat is searing mix together the beef stock and all of the seasonings. Once the meat is finished searing pour the beef stock mixture over the meat. Stir in the diced chiles, diced onion, smashed garlic cloves and bay leaf. Cover and reduce to a simmer. Cook until tender and shreds apart easily, about 4 ½ hours.
  • Remove the meat from the dutch oven and place in a bowl.
  • Allow the beef stock mixture that the meat cooked in to cool while you prep the peppers for the sauce.
  • For the sauce: In a large skillet over medium heat toast the dried peppers for 3 minutes on each side.  Be careful to not scorch them. Remove the stems and seeds. Place the peppers in a large bowl, pour in the boiling water, cover and leave to soak for 30 minutes.
  • Carefully measure out 2 ½ cups of the beef stock mixture, along with as many of the diced onions and garlic as possible. To a blender add the beef stock mixture, peppers and tomato paste and blend until smooth. Pour through a fine mesh strainer into a bowl. Season with salt and pepper to taste.
  • Shred the beef then stir in ¼ cup of the sauce. Stir well to combine. In a separate bowl mix together both of the shredded cheeses and set aside.
  • Now warm the corn tortillas by adding them to a damp kitchen towel and microwaving them for 30 second intervals until they are warm and pliable.
  • Preheat an oven to 350° F. Pour enough of the enchilada sauce in a 9x13 pan to just cover the bottom. Fill and roll each of the tortillas with the beef 1-2 tablespoons of the cheese.  Place in the pan and pour over the remaining enchilada sauce.  Top with the remaining shredded cheese.
  • Place in the oven and bake for 30-35 minutes or until the sauce is bubbly. Enjoy!

Notes

When warming the tortillas you can use:
  • The Microwave Method: Wrap the tortillas in a damp kitchen towel and microwave in 30 second intervals until all the tortillas are hot and pliable.
  • The Skillet Method: Individually warm each tortilla in a hot skillet and place in a damp towel to keep hot while your work.

Nutrition

Calories: 514kcalCarbohydrates: 9gProtein: 42gFat: 35gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 140mgSodium: 1167mgPotassium: 1004mgFiber: 2gSugar: 3gVitamin A: 1169IUVitamin C: 4mgCalcium: 338mgIron: 5mg
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The Best Garlic Baked Salmon

May 26, 2026 by Sky Pilgreen 1 Comment

Getting a wholesome dinner on the table doesn't always have to require hours of prep or a sink full of dirty dishes. This easy garlic baked salmon turns out incredibly tender and juicy, topped with a rich layer of minced garlic that mellows beautifully in the oven. It takes just 5 minutes of prep and 12-13 minutes in the oven, making it the perfect simple solution for busy weeknights.

Baked salmon is always my go-to for an easy meal. Whether it is lunch or dinner, you cannot go wrong with a simple oven baked salmon. This recipe is similar to my viral oven baked pork chops recipe, if you've made that one, then you know how much delicious flavor comes from adding that quick topping of fresh minced garlic before it goes into the oven!

You might also like my Teriyaki Salmon recipe or this Salmon Quinoa Bowl recipe.

Table of contents

  • Key Ingredients & Substitutions
  • How To Make
  • 👉 Sky's Tips
  • What to Serve with Baked Salmon
  • More Delicious Recipes

Key Ingredients & Substitutions

  • Salmon: You'll need four 6-ounce skinless salmon fillets for this recipe. Try to choose fillets that are relatively uniform in thickness so they cook at the exact same rate in the oven.
  • Olive Oil: A quick drizzle of high-quality olive oil ensures the seasonings stick to the fish and helps lock in those precious juices while it bakes.
  • Garlic: I use three large, fresh cloves of garlic, finely minced. Since this is a garlic-forward dish, skip the jarred stuff! Fresh cloves give the absolute best flavor.
  • Seasonings: A simple blend of one teaspoon of Kosher salt and half a teaspoon of black pepper is all you need to let the natural flavor of the fish shine.
  • Garnish: Fresh parsley and juicy lemon wedges add the perfect bright finish right before serving.

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

How To Make

Making this dinner is incredibly straightforward. With just four simple steps, you'll have a perfectly flaky baked lemon garlic salmon ready to enjoy.

  1. Preheat your oven and use a clean paper towel to thoroughly pat both sides of your salmon fillets completely dry on a cutting board.
  1. Transfer the fillets to your baking pan and drizzle both sides with a little bit of olive oil. Evenly season both sides with your Kosher salt and black pepper.
  1. Divide the fresh minced garlic evenly and sprinkle it directly onto the top surface of each seasoned salmon fillet.
  1. Pop the pan into the oven until the salmon easily flakes with a fork. Remove from the oven, garnish immediately with fresh parsley and a fresh squeeze of lemon juice. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Pat the Fish Dry First: Always use a paper towel to thoroughly dry your salmon before adding anything to it! Removing that surface moisture helps the olive oil and seasonings stick to the fish, and it keeps the salmon from steaming while it bakes.
  • Let it Rest (The Carryover Secret): To keep your salmon incredibly juicy, pull it out of the oven when the thickest part reads between 140°F-142°F on a digital thermometer. Food continues to cook for a few minutes after it's out of the heat! While it rests on your counter, it will gently rise to the perfect, flaky 145°F without drying out.
  • The Fresh Lemon Finish: Giving the hot salmon a fresh squeeze of lemon juice right before serving is an absolute must. That quick splash of bright citrus cuts through the rich oils of the fish and completely wakes up the baked garlic flavor!

What to Serve with Baked Salmon

Turn this simple protein into a complete, scratch-made meal! Since the salmon takes up the oven, I love pairing it with quick, delicious stovetop side dishes to keep dinner prep as easy as possible. Here are a few family favorites that cook right on your stovetop:

  • Simple Rice Pilaf - A fluffy, savory rice pilaf is a classic pairing for seafood. It takes just 40 minutes from start to finish on the stovetop.
  • Easy Sauteed Squash - A quick stovetop sauté caramelizes the summer squash in just a few minutes without making them mushy, adding a lovely color and flavor to your plate.
  • Sautéed Green Beans with Mushrooms - Fresh green beans and earthy mushrooms sautéed together in a single skillet add a wonderful, savory crunch that texturally balances out the tender fish.
  • Lemon Herb Quinoa - Bright, fluffy, and packed with fresh herbs. The extra hint of citrus in the quinoa mirrors the fresh lemon squeeze on the salmon perfectly.

I hope this quick and flavorful dinner becomes a regular part of your busy weeknight rotation! Drop a comment below and let me know how yours turned out, and don't forget to leave a star rating in the recipe card if you loved it.

-Sky🩷

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📖 Recipe

Best Garlic Baked Salmon

The Best Garlic Baked Salmon

A fast, flavorful, and foolproof weeknight dinner. Four skinless salmon fillets are lightly oiled, seasoned with Kosher salt and pepper, topped with plenty of fresh minced garlic, and baked to flaky perfection in under 20 minutes.
5 from 1 vote
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Prep Time 5 minutes mins
Cook Time 13 minutes mins
Total Time 18 minutes mins
Course Dinner, Lunch
Servings 4 Servings
Calories 384 kcal

Ingredients
  

  • 4 6 ounce salmon fillets skinless
  • 1-2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2-3 cloves garlic minced
  • lemon for garnish
  • parsley for garnish
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat your oven to 350°F. Pat both sides of each salmon fillet completely dry with a paper towel and lay them out on a baking sheet.
  • Drizzle both sides of the fillets with a light drizzle of olive oil. Season both sides evenly with the Kosher salt and black pepper.
  • Divide the minced garlic evenly and sprinkle onto the top of each seasoned fillet.
  • Place in the preheated oven and bake for 12 to 13 minutes, or until the thickest part of the salmon registers between 140°F-142°F on a digital thermometer.
  • Remove the pan from the oven. Garnish immediately with fresh chopped parsley and a generous squeeze of fresh lemon juice. Let the fish rest for 2-3 minutes (where it will finish climbing to 145°F) before serving. Enjoy!

Notes

  • Skin-On Salmon Option: If your fillets have the skin on, don't sweat it! Just place them skin-side down on your baking pan. The skin acts as a natural heat barrier that keeps the fish incredibly juicy, and the flaky meat will slide right off it easily when you go to serve.
  • Pat the Fish Dry: Thoroughly patting the salmon fillets dry with a paper towel before adding the olive oil ensures the seasonings stick to the fish and prevents it from steaming while it bakes.
  • For the absolute best texture, pull the salmon from the oven when a digital thermometer reads between 140°-142°F at the thickest part. The temperature will gently rise to the recommended 145°F while it rests on the counter for a few minutes.

Nutrition

Calories: 384kcalCarbohydrates: 1gProtein: 38gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gCholesterol: 107mgSodium: 685mgPotassium: 662mgFiber: 0.1gSugar: 0.02gVitamin A: 393IUVitamin C: 7mgCalcium: 30mgIron: 1mg
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The Best Burger Sauce Recipe

May 21, 2026 by Sky Pilgreen Leave a Comment

If you want to take your homemade burgers from "pretty good" to "restaurant-quality," the secret isn't actually the meat, it's the sauce. This Homemade Burger Sauce is my absolute go-to whenever we fire up the grill. It's rich, creamy and has the perfect tangy bite that completely elevates a juicy cheeseburger.

I originally created this specific blend to pair with my Bacon Jalapeño Cheeseburgers, but honestly? We make a double batch and put it on everything now. It makes the absolute best dipping sauce for my Best Oven Fries or crispy Potato Wedges, and it's incredible as a spread for sandwiches! Best of all, you probably have all three ingredients sitting in your refrigerator right now. It is the perfect final touch for your next burger night alongside my Perfect Hamburger Patty Guide!

Table of contents

  • Key Ingredients & Substitutions
  • How To Make The Best Burger Sauce
  • 👉 Sky's Tips
  • Frequently Asked Questions
  • More Delicious Recipes

Key Ingredients & Substitutions

  • The Mayonnaise: This forms the rich, creamy base of the sauce. I am partial to Duke's mayonnaise for that extra-tangy, southern-style flavor and unmatched creaminess, but you can use your favorite brand.
  • The BBQ Sauce: This is where the magic happens! Instead of ketchup, we are using BBQ sauce to add tangy depth of flavor. I highly recommend using a batch of my Homemade BBQ Sauce, but your favorite store-bought brand works great too.
  • The Mustard: Just a teaspoon of yellow mustard adds that classic, tangy bite that balances out the sweetness of the BBQ sauce and the richness of the mayo.

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

How To Make The Best Burger Sauce

Making this sauce couldn't be easier. There's no cooking required, just a quick whisk and you're ready to eat!

  1. Mix together your mayonnaise, BBQ sauce, and yellow mustard in a small mixing bowl.
  1. Use on your favorite burgers! Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Make it First: While this sauce tastes incredible the second you mix it up, it does get even better after it sits in the fridge for a bit. I always like to whip up the sauce first thing before I even start shaping my hamburger patties so the flavors have a few minutes to marry.
  • Make it Spicy: If you want to give this sauce a smoky kick, stir in a pinch of chipotle powder! It adds a beautiful, deep heat without making the sauce too thin or runny.
  • Double the Batch: If you are hosting a backyard barbecue, double or triple this recipe. It disappears incredibly fast when people realize how amazing it is as a fry sauce!
  • Pair it with these Homemade Hamburger Buns!

Frequently Asked Questions

How long does homemade burger sauce last?

Stored in an airtight container or a glass mason jar in the fridge, this sauce will stay fresh for up to 7 days! Just give it a quick stir before using it if any slight separation happens.

Can I use Dijon mustard instead of yellow mustard?

Absolutely! Dijon is a great substitute for the plain yellow mustard.

I cannot wait for you to try this easy burger sauce! It has completely replaced the mayo and mustard that I typically put on my burgers!

-Sky🩷

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📖 Recipe

The Best Burger Sauce Recipe

The Best Burger Sauce Recipe

A quick and easy 3-ingredient burger sauce that beats the restaurant versions every time. Creamy mayonnaise, BBQ sauce, and tangy yellow mustard combine for the perfect spread for burgers, sandwiches, or a dipping sauce for crispy fries.
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Prep Time 5 minutes mins
Total Time 5 minutes mins
Course Sauces
Servings 12 Servings

Ingredients
  

  • ½ cup mayo
  • ¼ cup BBQ sauce try my homemade BBQ sauce
  • 1 teaspoon yellow mustard
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In a small bowl mix together the mayo, BBQ sauce, and mustard.
  • Cover and refrigerate until ready to use. Enjoy!
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Chorizo Breakfast Burrito

May 19, 2026 by Sky Pilgreen Leave a Comment

If you love chorizo, you are going to love this Chorizo Breakfast Burrito recipe! Meal prep friendly and protein-packed, this easy, flavorful breakfast burrito is the ultimate way to fuel your morning. With delicious Mexican chorizo, fluffy eggs, and crispy potatoes, it's a hearty, homemade meal that is way better than any drive-thru!

My oldest kiddos will choose a savory breakfast over a bowl of cereal any day. I'm always looking for easy options they can grab before the school bus arrives, and that's exactly how this Chorizo and Potato Breakfast Burrito recipe came to be. It's the one they ask for the most, and honestly, I love knowing they're heading out the door with a hot meal that isn't loaded with sugar, just a protein-packed breakfast that actually keeps them full until lunch.

Table of contents

  • Key Ingredients & Substitutions
  • How To Make Chorizo Breakfast Burritos
  • 👉 Sky's Tips
  • Freezer & Storage Tips
  • Frequently Asked Questions
  • More Delicious Recipes

Just like my Freezer Breakfast Burritos, these are incredibly easy to batch-cook. I often double the recipe so I can have a few for breakfast now and a stash in the freezer for later. They are fantastic served with homemade salsa, pickled onions or a creamy guacamole.

Key Ingredients & Substitutions

  • Mexican Chorizo - Look for the raw pork chorizo that you squeeze out of the casing.
  • Potatoes - I use russet potatoes for this chorizo egg and potato filling, diced into small ¼-inch pieces so that they roast fast. Substitute with whatever kind of potato you have on hand.
  • Cheese - I like using shredded cheddar cheese for breakfast burritos. Feel free to use any kind of cheese you want. Pepper jack or even queso fresco cheese are great in the burritos.
  • Flour Tortillas - Use the large 9-inch tortillas for the best size. Or you can substitute with the smaller fajita size tortillas if you need to.

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

How To Make Chorizo Breakfast Burritos

I love using chorizo because it is so flavorful! It does produce a lot of grease when cooked, so make sure to drain off the excess grease on a paper towel lined plate before adding it to the rest of the filling mixture.

Roasted potatoes for freezer breakfast burritos.
  1. Toss your diced potatoes with oil and spices. Spread them on a sheet tray and roast at 425°F until fully cooked. While the potatoes are cooking, brown the chorizo in a skillet.
  1. Melt the butter in your skillet and scramble the eggs until they are fully cooked.
  1. Add the cooked chorizo and potatoes directly into the pan with the eggs. Mix well and taste to see if you need an extra pinch of salt or pepper.
  1. Place the filling in the lower third of the tortilla, sprinkle with cheese.
Tucking in the sides of the tortilla then folding over the top to begin roll. Freezer breakfast burritos
  1. Tuck in the sides and roll tightly. Repeat with remaining ingredients.
  1. To get that perfect toasted tortilla, add a drizzle of oil to a skillet and brown the burritos for 2-3 minutes per side until lightly browned. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Prep Ahead - You can roast the potatoes and cook the chorizo a day in advance to make morning assembly even faster.
  • Customize - Sautéed peppers and onions make a great addition to the filling of these burritos.
  • Warm the tortillas - If your tortillas are cracking and tearing when you are rolling them, warm them up in the microwave or a dry skillet to make them easier to work with.
  • Allow the filling to cool - Letting the filling cool slightly before rolling the tortillas will help keep the tortillas from getting soggy.

Freezer & Storage Tips

  • To Freeze: Let the burritos cool completely before wrapping them individually in plastic wrap. Place the wrapped burritos in a freezer bag or airtight container for up to 3 months.
  • To Reheat: For the best results, thaw in the fridge overnight. Wrap in a damp paper towel and microwave for 30-45 seconds or until hot. And if you are like me and don't always thaw one overnight, defrost for a minute or two in the microwave before heating.

Frequently Asked Questions

Can I use frozen hash browns?

Absolutely! If you don't have fresh potatoes, you can use frozen hashbrowns. Just cook them until crispy before adding to the egg mixture to ensure they don't get mushy.

What is the best way to keep a tortilla from tearing?

Warming the tortillas for about 20 seconds makes them much more pliable. Also, don't overstuff them, leaving a little room at the edges makes for a much cleaner roll!

I really hope your family loves these as much as mine does! They are our go-to for our crazy school mornings!

-Sky🩷

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📖 Recipe

Chorizo and Potato Breakfast Burritos

Chorizo Breakfast Burrito

These Chorizo Breakfast Burritos feature Mexican chorizo, crispy roasted potatoes, and fluffy scrambled eggs. They are the perfect protein-packed meal prep option for busy mornings and can be frozen for an easy, grab-and-go breakfast!
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Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Breakfast
Servings 5 Servings
Calories 471 kcal

Ingredients
  

  • 10 ounces potatoes peeled and diced into ¼-inch pieces
  • 2 tablespoons olive oil divided
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 12 ounces chorizo sausage
  • 1 tablespoon butter
  • 6 large eggs
  • 1-2 tablespoons milk or heavy cream optional
  • 5 flour tortillas 9-inch tortillas
  • ¾-1 cup shredded cheddar cheese
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat the oven to 425°F and line a sheet tray with parchment paper. Place the potatoes on the prepared pan and toss with 1 tablespoon of oil, ½ teaspoon paprika, ½ teaspoon salt, and ¼ teaspoon pepper. Spread out into an even layer. Place in the oven and cook for 25-30 minutes, or until fully cooked.
  • While the potatoes are cooking begin browning the chorizo in a skillet, crumbling it as it cooks. When done remove from the pan and strain off excess fat on a paper towel lined plate. Set aside until needed.
  • Mix the eggs together with 1-2 tablespoons of milk or heavy cream if desired. Season with salt and pepper, if desired. Add the butter to a skillet over medium heat and scramble. Remove from the heat.
  • Add the chorizo and cooked potatoes to the pan with the eggs. Mix well, taste and adjust seasonings if needed.
  • Warm the tortillas in the microwave for 20 seconds to make them easier to work with. Lay out the tortillas and divide the mixture between them, placing the mixture in the lower third of each tortilla. Sprinkle with cheese. Tuck in the sides, fold up the bottom, and roll tightly.
  • Add a drizzle of oil to the pan and heat over medium heat. Add the burritos, seam side down. Cook until lightly browned, flip and continue cooking until lightly browned. This usually takes 2-3 minutes per side. Enjoy!

Notes

This recipe makes 5 to 6 burritos, depending on the amount of filling you put in each one. 
If making to store in the freezer:
  • When completely cooled, individually wrap the burritos with plastic wrap then place in a freezer bag or container. Freeze until needed. 

Nutrition

Calories: 471kcalCarbohydrates: 26gProtein: 21gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 294mgSodium: 672mgPotassium: 380mgFiber: 2gSugar: 2gVitamin A: 1007IUVitamin C: 24mgCalcium: 220mgIron: 3mg
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Bacon Jalapeño Cheeseburgers

May 14, 2026 by Sky Pilgreen Leave a Comment

This is the burger I crave all summer long. There is just something about the combination of a flame-cooked patty, salty bacon, and the acidity of pickled jalapeños that hits every single time. It's a total winner in our house, especially when I fire up the grill to get that perfect smoky char.

But if I'm being honest, the real star here is the tangy burger sauce. I've tried a lot of versions, but making it with my homemade BBQ Sauce was a game-changer, it adds a depth of flavor you just can't get from a bottle of ketchup. When you pair that sauce with my go-to hamburger patty recipe, you have a gourmet bacon cheeseburger that beats any restaurant version!

Table of contents

  • Key Ingredients & Substitutions
  • How To Make Bacon Jalapeño Cheeseburgers with Burger Sauce
  • 👉 Sky's Tips
  • Frequently Asked Questions
  • More Delicious Recipes

If you're looking for more ways to keep the kitchen cool and the grill hot this season, definitely check out my Chicken Fajitas or my 10 Easy Chicken Marinades.

Key Ingredients & Substitutions

  • The Beef: I stick with 80/20 ground beef. You need that 20% fat content to stand up to the high heat of the grill; otherwise, your burger will dry out before the bacon even hits the bun! (Check out my full guide to the perfect patty).
  • Pickled Jalapeños: I prefer pickled over fresh for this recipe. The vinegar brine adds a necessary "zing" that cuts right through the richness of the beef and bacon. I usually go for about 5-6 slices per burger, but measure with your heart!
  • Bacon: You'll need 8 slices of crispy bacon (two per burger). I recommend a thick-cut applewood smoked bacon to complement the smoky notes in the sauce.
  • Cheddar Cheese: This is my go-to for these burgers. If you don't have any on hand, American or Swiss cheese are both great substitutions that work well with the other flavors.
  • The Tangy Burger Sauce: This is a simple combination of mayo, mustard, and BBQ sauce. I highly recommend using my Homemade BBQ Sauce here, it works beautifully in this burger sauce. Or you can substitute with your favorite store-bought BBQ sauce.
  • The Buns: A sturdy bun is a must for a loaded burger like this. I use my Homemade Hamburger Buns because they are soft but strong enough to hold all that sauce and bacon without falling apart.

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

How To Make Bacon Jalapeño Cheeseburgers with Burger Sauce

Making these gourmet burgers at home is incredibly simple, and the payoff is huge. Here is exactly how to bring all these bold flavors together:

  1. Whisk the mayo, mustard, and BBQ sauce in a small bowl. Chill until ready to use.
  1. Divide your 80/20 beef into four 6-ounce portions. Gently shape into patties and press a thumbprint indent into the center of each to keep them flat while cooking.
  1. Grill the patties over medium-high heat for 4-5 minutes, flip, and add the cheddar cheese during the last minute of cooking. Close the lid to melt.
  1. While the burgers rest for 2-3 minutes, set up your assembly station with your cooked crispy bacon and pickled jalapeños.
  1. Spread a generous layer of the burger sauce onto the bottom half of the buns.
  1. Place the patty on top of the sauce then add the bacon, pickled jalapeños, and any other toppings you desire. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Don't want to grill? If you aren't in the mood to fire up the grill, a cast iron skillet is the absolute best way to cook these indoors. It holds heat better than any other pan, giving you that deep, caramelized sear that mimics a grill's char. Just make sure the pan is nice and hot before you add the patties!
  • Don't overwork the meat: When forming your patties, handle the beef as little as possible. Overworking the meat can lead to a tough, dense burger rather than a juicy, tender one.
  • The "Thumbprint" Trick: Don't forget to press a small indent into the center of each raw patty. This prevents the burger from "doming" up in the middle while it cooks, ensuring a perfectly flat surface for all those jalapeños and bacon.

Frequently Asked Questions

Can I make these burgers ahead of time?

You can absolutely prep the burger patties and the tangy sauce up to 24 hours in advance! Shape the patties, press the thumbprints, and store them covered in the fridge. Wait to cook the bacon and grill the burgers until right before serving so everything stays fresh and juicy.

How do I keep my burgers from shrinking on the grill?

Burger shrinkage is all about the fat ratio, which is why 80/20 ground beef is the sweet spot. If you use a high-fat meat like 70/30, it will shrink significantly because so much fat melts away, plus all that extra grease causes dangerous flare-ups on the grill. On the flip side, lean meats like 90/10 or 93/7 dry out instantly, leaving you with a tough, chalky burger.
Stick with 80/20 for a plump, juicy patty that holds its size, and don't forget to press a shallow thumbprint indent into the center before cooking to keep it from doming up!

Whether you're firing up the grill this summer or pulling out your trusty cast iron skillet indoors, these burgers are sure to be a massive hit. The combination of the zesty pickled jalapeños, that tangy burger sauce, the salty bacon, and that classic grilled flavor is honestly a winning combination every single time.

I can't wait for you to try this one! If you make them, definitely leave a comment below and let me know how they turned out and tag me so I can see your burger creations.

-Sky🩷

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📖 Recipe

Jalapeño Bacon Cheeseburgers

Best Bacon Jalapeño Cheeseburgers with Burger Sauce

A juicy, gourmet bacon jalapeño cheeseburger made right at home. Features perfectly grilled 80/20 beef, melted cheddar, crispy bacon, and a kick of pickled jalapeños with a simple, homemade burger sauce.
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Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Dinner
Cuisine American
Servings 4 Burgers

Ingredients
  

Burger Sauce

  • ½ cup mayo
  • ¼ cup BBQ sauce homemade BBQ sauce recipe
  • 1 teaspoon mustard

Hamburger Patties

  • 1 ½ pounds ground beef 80/20
  • 1 ½ teaspoons salt
  • 1 teaspoon pepper

Remaining Ingredients

  • 4 hamburger buns
  • 1 jar pickled jalapeños
  • 8 slices thick cut bacon cooked
  • 4 slices cheddar cheese
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • For the Burger Sauce: In a small bowl, whisk together the mayo, BBQ sauce, and mustard until smooth. Cover and refrigerate until you are ready to assemble the burgers.
  • Prep the Patties: Portion the ground beef into four 6-ounce portions. Gently shape each one into a 4-inch diameter patty, about ¾-inch thick, making sure not to overwork the meat. Use your thumb to press an indentation into the center of each patty to prevent puffing. Generously season one side of each patty with half of the salt and pepper.
  • Grill and Melt: Place the patties seasoned-side down onto a hot grill (or hot cast iron skillet over medium-high heat). Grill for about 4 minutes until lightly charred. Season the tops with the remaining salt and pepper, flip, and cook for an additional 4-5 minutes. Place a slice of cheddar cheese on each patty during the last minute of cooking and close the grill lid to melt. Remove the patties and let them rest for 2-3 minutes.
  • Assemble and Serve: Spread a generous layer of the burger sauce onto the bottom halves of the buns. Place a patty on top of the sauce, then add the crispy bacon, pickled jalapeños, and any other toppings you desire. Add more sauce to the top bun. Place the top on the burger. Enjoy!
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The Best Berry Chantilly Cake with Mascarpone Frosting

May 12, 2026 by Sky Pilgreen 2 Comments

If you've been searching for the ultimate showstopping dessert, this Berry Chantilly Cake is it. Featuring a light and fluffy vanilla sponge, fresh berries, and a rich, stabilized mascarpone frosting, it is truly the best cake I have ever made. It's elegant, perfectly sweet, and every bit as delicious as it looks!

I'll be honest, this cake is a labor of love, but it is worth every single minute. I usually reach for my Traditional Vanilla Cake, but for a Chantilly cake, I knew I needed the fluffiest sponge possible. After rounds of testing (and a lot of family approval), this vanilla sponge won by a landslide. It is so soft and flavorful that my family told me they could eat the cake layers all by themselves! It's the perfect centerpiece for baby showers, spring birthdays, or any time berries are at their peak.

Table of contents

  • Key Ingredients & Substitutions
  • How To Make Berry Chantilly Cake with Mascarpone Frosting
  • 👉 Sky's Tips
  • Storage & Make Ahead
  • Frequently Asked Questions
  • More Delicious Recipes

Key Ingredients & Substitutions

  • Caster Sugar - Also known as "superfine" sugar. It dissolves into the butter and yolks beautifully for a finer crumb. If you can't find caster sugar, you can pulse granulated sugar in a blender for a few seconds. If you don't have a blender, regular granulated sugar works just fine too!
  • Cornstarch - To help create a super tender sponge cake that still has enough structure to hold all that fruit and frosting.
  • Mascarpone & Cream Cheese - Use full-fat of both for the best results. It is vital that these are both at the same room temperature before mixing to prevent curdling.
  • Heavy Cream - Unlike the cheese, your heavy cream needs to be cold to whip up into those stiff, sturdy peaks.
  • Seedless Raspberry Jam - This is mixed with a little water to create a "raspberry syrup" of sorts that gets brushed onto the cake layers for extra moisture and flavor. If you only have raspberry jam with seeds, simply make the "syrup" and then strain it through a fine mesh sieve before using.
  • Fresh Berries - A mix of strawberries, blueberries, and raspberries. Blackberries are also a fantastic addition if you have them! I like to chop the strawberries and blueberries a little to make them easier to eat.
  • Almond Extract - This gives the mascarpone frosting a boost of flavor. If you aren't a fan of almond flavor, feel free to omit it or start with just a tiny drop.

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

How To Make Berry Chantilly Cake with Mascarpone Frosting

Making this bakery-style is a rewarding process. Here is how I pull it all together:

  1. Make the Vanilla Sponge: Start by creaming your butter and caster sugar until light and fluffy. Mix in the beaten egg yolks. In a separate bowl, whip your egg whites to stiff peaks.
  1. To finish the batter, stir 1 cup of flour into the butter mixture, then gently fold in half of the egg whites. Alternate the remaining flour and egg whites, then stir in the milk and cream mixture until silky. Divide into pans and bake.
  1. Prepare the Filling and Frosting: Microwave the raspberry jam and water to create a "syrup". Chop your strawberries and blueberries and place in a small bowl. For the frosting, cream the mascarpone and cream cheese until smooth. Stir in the powdered sugar until smooth. Pour in the heavy cream and beat until stiff peaks form. Gently stir in the extracts.
  1. Layer the Syrup and Frosting: Place your first cake layer down. Spread the raspberry syrup over the cake, leaving a ½-inch border around the edge. Pipe a generous ring of frosting around the edge to hold the syrup and berries in place.
  1. Add the Berries: Spread a layer of frosting over the syrup, then top with a generous amount of chopped fruit. Spread more frosting over the berries to lock them in. Repeat the layers for the second layer.
  1. For the third layer, brush the remaining syrup on the bottom of the cake and place jam-side down. Decorate and garnish with the remaining fruit. Refrigerate for 2 hours. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • When mixing the sponge cake batter, fold in the whipped egg whites just until incorporated.
  • Your mascarpone and cream cheese must be the same room temperature to prevent curdling, but your heavy cream must be cold.
  • Mix together just until combined. The mascarpone and cream cheese will split easily so do not mix more than necessary.
  • Serve the cake cold. This cake needs to stay refrigerated. It tastes amazing and stays light and fluffy straight from the fridge!

Storage & Make Ahead

Storing: This cake must be stored in the refrigerator. It will stay fresh and delicious in an airtight container for up to 3 days.

Making ahead: If making in advance you can bake the vanilla sponge layers up to 2 days in advance. Cool them completely then wrap in plastic wrap and store at room temperature until needed.

Or fully assemble and refrigerate overnight if you are making it for an event.

I usually break this recipe up when I make it. I bake one day and decorate the second. It just makes it easier. But if you have plenty of time, it can certainly all be done in one day.

Frequently Asked Questions

Can I make this ahead of time?

Yes! You absolutely can make this Berry Chantilly Cake ahead of time. It needs to be refrigerated and tastes even better after the first day!

Why did my frosting curdle?

This happens when the cheeses are too cold or overmixed. It is important to let both of the cheeses set at room temperature until softened. It is equally important to not overmix the cheeses. Mix just until smooth.

Can I use frozen berries?

I don't recommend it. This cake is meant to be made with fresh berries, as frozen berries release too much juice and will make your frosting too wet.

I really hope you get a chance to make this Berry Chantilly Cake for your next special occasion! It truly is a labor of love that rewards you with the most incredible flavor and texture.

-Sky🩷

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📖 Recipe

Berry Chantilly Cake with Mascarpone Frosting

A light and fluffy vanilla sponge layered with fresh berries, raspberry syrup, and a rich mascarpone frosting. This elegant, bakery-style cake is the perfect showstopper for any spring celebration!
5 from 1 vote
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Prep Time 40 minutes mins
Cook Time 26 minutes mins
Rest Time 4 hours hrs
Total Time 5 hours hrs 6 minutes mins
Course Dessert
Servings 12 Servings

Equipment

  • 3 8- or 9-inch round baking pans

Ingredients
  

Vanilla Sponge Cake

  • 1 cup unsalted butter softened
  • 1 ½ cups super fine sugar (caster sugar)
  • 5 large eggs, room temperature separated yolks from whites
  • ½ cup milk room temperature
  • ½ cup heavy cream room temperature
  • 1 tablespoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • ¼ cup cornstarch
  • 1 tablespoon baking powder
  • ½ teaspoon salt

Berry Filling and Topping

  • ½ cup raspberry jam seedless
  • 2 tablespoons water
  • 1 ¾ pounds fresh berries strawberries, blueberries, and raspberries

Mascarpone Frosting

  • 8 ounces mascarpone cheese softened
  • 8 ounces cream cheese softened
  • 2 cups powdered sugar sifted
  • 3 cups heavy cream cold
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • For the Sponge Cake: Preheat oven to 350°F. Line three 8-inch round cake pans with parchment paper.
  • In a large bowl, cream softened butter and caster sugar until light and fluffy (about 4 minutes).
  • Beat egg yolks until pale yellow in color, then mix into the butter mixture until combined.
  • In a separate clean bowl, whip egg whites to stiff peaks (3-5 minutes).
  • In a medium bowl sift together flour, cornstarch, baking powder, and salt. In a separate bowl mix milk, heavy cream, and vanilla.
  • Stir 1 cup of the flour mixture into the butter base. Gently fold in half of the egg whites. Alternate adding the remaining flour and egg whites. Finally, stir in the milk mixture until the batter is silky.
  • Divide batter equally among pans. Bake for 22-25 minutes until a toothpick comes out with moist crumbs. Cool completely.
  • For the Syrup & Berry Filling: Microwave jam and water for 30-40 seconds. Stir until syrupy; strain if using seeded jam. In a medium bowl, combine your chopped strawberries, chopped blueberries, and whole raspberries. Toss gently to mix. Be sure to set aside a handful of whole, un-chopped berries for garnishing the top later.
  • For the Frosting: Cream room-temperature mascarpone and cream cheese until smooth. Add the powdered sugar and mix just until combined. With the mixer on low speed, slowly pour in the cold heavy cream. Increase the speed and beat until stiff peaks form. Gently fold in the vanilla and almond extracts.
  • Assembling the Cake: Layer 1: Place the first cake layer down. Spread about ⅓ of the syrup over the cake, leaving a ½-inch border around the edge. Pipe a frosting ring around that outer edge to hold the syrup and berries in place. Spread ½ to ¾ cup of frosting over the syrup, top with 1 heaping cup of the mixed berry filling, and cover with another ½ to ¾ cup of frosting.
  • Layer 2: Repeat the same layering process (border, syrup, frosting, berries, frosting).
  • Top Layer: Brush the remaining syrup on the bottom of the third cake layer and place it jam-side down on the cake.
  • Apply a thin crumb coat and chill for about 45 minutes. Apply the final layer of frosting and garnish the top with your reserved whole berries. Refrigerate for at least 2 hours before serving. Enjoy!

Notes

  • For a smooth frosting, ensure the mascarpone and cream cheese are at room temperature (not melted), but the heavy cream must be cold.
  • Sugar Substitutions: If you don't have caster sugar, you can use regular granulated sugar or pulse granulated sugar in a blender for 5 seconds to create a finer texture.
  • Make sure your berries are washed and completely dried before mixing them. Any excess water can cause the frosting to break or the cake to get soggy.
  • Brushing the syrup on the bottom of the final layer (and placing it jam-side down) ensures the top is clean for frosting while keeping the cake moist.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. This cake is best served chilled!
Tried this recipe?Let us know how it was!

Almond Toffee Chocolate Chip Cookies

May 5, 2026 by Sky Pilgreen Leave a Comment

These easy Almond Toffee Chocolate Chip Cookies are everything, rich, buttery, and perfectly chewy. They're loaded with crunchy almonds, semi-sweet chocolate, and toffee bits that give you the best flavor in every single bite. If you're an almond toffee fan, you are going to love these cookies!

Is it just me, or does everyone else eat something delicious and immediately start brainstorming the cookie version? Because that's pretty much how most of my favorite cookie recipes start.

That's exactly what happened with these. To bring the idea to life, I started with my go-to cookie dough base and stirred in chopped almonds for the best crunch, plenty of chocolate chips and buttery toffee bits. They came out absolutely perfect!

Table of contents

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

You might also like these Classic Chocolate Chip Cookies and my family's favorite Peanut Butter Chip Cookies.

Key Ingredients & Substitutions

  • Unsalted Butter - Make sure your butter is softened to room temperature so it creams together perfectly with the sugars.
  • Cornstarch - My secret for a soft, thick cookie that doesn't spread too much!
  • English Toffee Baking Bits - I specifically use Bits O' Brickle for this recipe. They melt into the dough as it bakes, creating the best chewy cookies!
  • Whole Almonds (unsalted) - I like using whole roasted almonds and giving them a quick chop. This gives you the best crunch of almonds! If you have raw almonds just toast them first.
  • Chocolate Chips - I use semi-sweet chocolate chips, sometimes dark chocolate chips. Use whatever you have on hand.

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

How To Make Almond Toffee Cookies

This cookie recipe does call for the dough to be chilled for 2 hours before baking. But trust me, the wait is worth it!

  1. In a large bowl, cream together the butter and sugars until light and fluffy. Mix in the eggs and vanilla extract. Be sure to scrape down the sides of the bowl so everything is fully incorporated.
  1. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
  1. Gradually stir the dry ingredients into the wet mixture until just combined.
  1. Fold in the chopped almonds, chocolate chips, and toffee bits until fully incorporated.
  1. Scoop the dough onto the prepared baking sheet and chill for 2 hours before baking.
  1. Bake for 14 minutes. The edges should be set, and the centers look puffed and slightly underbaked. They will finish setting up as they cool. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Don't Skip the Chill - This dough needs at least 2 hours in the refrigerator. This prevents the dough from spreading too thin during baking.
  • The Perfect Bake - To get the perfect bake, pull the cookies out when the edges are set but the centers still look slightly underbaked. They will continue firming up on the pan as they cool. This will ensure you get the perfect chewy cookie!

Frequently Asked Questions

Can I make this dough ahead of time?

Yes! The dough can be refrigerated overnight if needed. It also freezes well!

How do I prevent the toffee from sticking to my baking sheet?

Using parchment paper or a silicone baking mat is a must for this cookie recipe. It ensures the cookies lift right off the baking sheet without sticking!

I really hope you get a chance to try these delicious cookies soon!

-Sky🩷

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📖 Recipe

Almond Toffee Cookies

Almond Toffee Chocolate Chip Cookies

Soft and chewy Almond Toffee Chocolate Chip Cookies! A simple from scratch recipe packed with crunchy almonds, chocolate and buttery toffee bits.
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Prep Time 12 minutes mins
Cook Time 14 minutes mins
Rest Time 2 hours hrs
Total Time 2 hours hrs 26 minutes mins
Course Dessert
Servings 19 Cookies

Ingredients
  

  • ½ cup unsalted butter softened
  • ½ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon cornstarch
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup whole roasted almonds chopped
  • 1 cup semi-sweet chocolate chips
  • 1 cup toffee bits
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • In the bowl of a mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  • Mix in the egg and vanilla extract, scraping down the sides of the bowl as needed, until fully combined.
  • In a separate bowl, mix together the flour, cornstarch, baking soda and salt.
  • Stir the dry ingredients into the wet ingredients until just combined.
  • Now fold in the chopped almonds, chocolate chips and toffee bits.
  • Line a baking sheet with parchment paper. Scoop the cookie dough using a 1-ounce scoop, or two heaping tablespoons and place dough 2 inches apart. Gently press down to slightly flatten.
  • Refrigerate the dough for at least 2 hours or up to overnight.
  • Preheat the oven to 350°F. Bake the cookies for 14 minutes, until the edges are set and the centers look slightly underbaked.
  • Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy!

Notes

  • I use Bits O' Brickle English Toffee Baking Bits
Tried this recipe?Let us know how it was!

Quick Pickled Red Onions

April 28, 2026 by Sky Pilgreen Leave a Comment

Learn how to make the best Quick Pickled Red Onions to elevate your favorite tacos, BBQ sandwiches, or even burgers. With just a few pantry staples, you can have these bright and tangy onions ready to use in no time!

These Pickled Red Onions are one of our favorite toppings for tacos. They add the perfect amount of acidity and crunch, making them a fantastic addition to so many dishes. I try to keep a jar of these in the fridge at all times. They are my favorite fridge staple for quickly elevating taco night or a simple salad.

Table of contents

  • Ways to Use Pickled Red Onions
  • Key Ingredients & Substitutions
  • How To Make Quick Pickled Red Onions
  • 👉 Sky's Tips
  • Frequently Asked Questions
  • More Delicious Recipes

Ways to Use Pickled Red Onions

Since these onions are so versatile, I find myself reaching for them constantly. They add a bright pop of color and flavor to so many of my favorite recipes. Here are a few that I recommend trying with these onions:

  • Tacos & Nachos: They are the ultimate topper for Carnitas Tacos, my Quick Al Pastor Tacos, and these Loaded Carnitas Nachos.
  • Bowls: I love adding them to my Ground Turkey Taco Bowls, Beef Taco Bowls, and this Salmon Quinoa Bowl.
  • Sandwiches: Try them on a juicy Hamburger, an Italian Sandwich, or piled high on a Dutch Oven Pulled Pork sandwich.
  • Salads & Breakfast: They are fantastic in this Chicken and Quinoa Salad and as a topping on my Chorizo Breakfast Tacos.

Key Ingredients & Substitutions

  • Red Onions: While I love red onions for their vibrant color, you can absolutely use white or yellow onions in this recipe. I do this all the time when I don't have red onions on hand, and the flavor is just as delicious!
  • Vinegar: The vinegar here is really up to you. I like using red wine vinegar for that bold punchy flavor. White vinegar has a milder flavor. Apple cider vinegar has a much more mellow flavor with a hint of sweetness.
  • Granulated Sugar: This helps balance the tanginess of the vinegar. Honey is a great substitute.

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

How To Make Quick Pickled Red Onions

This "quick pickle" recipe is incredibly simple and doesn't require any canning equipment.

  1. Thinly slice the onions and pack them tightly into your glass jars.
  1. In a small saucepan (or even a glass measuring cup in the microwave) heat the water until it is very hot. Add the salt and sugar, stirring until they are fully dissolved.
  1. Add the vinegar, stir until combined.
  1. Pour the brine over the onions, dividing the brine between the two jars if using.
  1. Let the jars sit on the counter until they reach room temperature, then place the lids on and refrigerate.
  1. They are ready to use in about an hour. They are even better after sitting in the refrigerator overnight. Enjoy!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • Slice Thin: The thinner you slice the onions, the faster they will soak up that tangy flavor. A sharp knife or mandoline works great here.
  • Wait for the Flavor: While they are usually ready in about an hour, they are even better the next day! If you can wait and let them sit in the fridge overnight, you will get a better pickled onion flavor!
  • Add in additional flavor: You can add in red pepper flakes for a spicy pickled onion or crushed garlic for more flavor. Black peppercorns are also a great addition!

Frequently Asked Questions

How long do pickled red onions last in the fridge?

When stored in an airtight glass jar, these will stay fresh, crunchy, and delicious for 2-3 weeks.

Do I need to boil the vinegar for pickling?

You don't need a rolling boil. You only need to heat the liquid enough to fully dissolve the sugar and salt.

I hope you give this recipe a try soon!

-Sky🩷

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📖 Recipe

Pickled Red Onions

Quick Pickled Red Onions

These Quick Pickled Red Onions are a must-have fridge staple! Made with a simple warm brine of red wine vinegar, sugar, and salt, they add the perfect crunch to tacos, burgers and more!
No ratings yet
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Prep Time 15 minutes mins
Rest Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Side Dishes
Servings 12 Servings
Calories 19 kcal

Ingredients
  

  • 2 medium red onions thinly sliced
  • 1 cup water
  • 1 cup red wine vinegar or your vinegar of choice
  • 2 teaspoons salt
  • 2 tablespoons granulated sugar
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Pack the sliced onions tightly into two pint-sized glass jars or one large quart jar.
  • In a small saucepan or a glass measuring cup, heat the water until it is very hot but not boiling. Add the granulated sugar and salt to the hot water, stirring until completely dissolved.
  • Stir the red wine vinegar into the sugar and salt mixture until well combined. Allow to cool for 10 minutes before pouring over the onions.
  • Carefully pour the brine over the packed onions in the jar(s). Use a spoon to gently press the onions down to ensure they are fully submerged in the liquid.
  • Leave the jars uncovered on the counter until they have cooled completely to room temperature.
  • Once cooled, secure the lids and place the jars in the refrigerator. The onions will be ready to eat in about 1 hour. Refrigerate overnight for the best flavor. Enjoy!

Notes

  • Vinegar Substitutes: If you don't have red wine vinegar, distilled white vinegar or apple cider vinegar can be used in the same amount.
  • Storage: These pickled onions will stay fresh and crunchy in the refrigerator for up to 2-3 weeks.
  • Wait Time: For the best results, I recommend making these a day ahead of time to let the onions soak up the brine flavor.

Nutrition

Calories: 19kcalCarbohydrates: 4gProtein: 0.2gFat: 0.02gSaturated Fat: 0.01gPolyunsaturated Fat: 0.003gMonounsaturated Fat: 0.003gSodium: 391mgPotassium: 35mgFiber: 0.3gSugar: 3gVitamin A: 0.4IUVitamin C: 1mgCalcium: 6mgIron: 0.1mg
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Easy Chicken Fajitas Recipe

April 23, 2026 by Sky Pilgreen Leave a Comment

Learn how to make the best Easy Chicken Fajitas recipe right in your own kitchen. This simple, one-pan meal is packed with flavor and perfect any night of the week.

If you love a good fajita, then you are going to love how simple they are to throw together. Fajitas are one of my favorite Tex-Mex meals to make (and eat), especially during the summer when my garden is producing loads of fresh bell peppers. Whether I'm making this chicken version or my Beef Fajitas, using fresh produce from the backyard always makes the flavor pop.

Table of contents

  • Key Ingredients & Substitutions
  • How To Make Easy Chicken Fajitas
  • 👉 Sky's Tips
  • What to Serve with Chicken Fajitas
  • Frequently Asked Questions
  • More Delicious Recipes

While I usually reach for my cast iron skillet for the perfect sear, using the grill to make Grilled Chicken Fajitas during the warmer months is always a great way to avoid heating up the kitchen. The chicken, peppers and onions are all fantastic on the grill.

You might also like my Fajita Chicken and Rice Skillet and my Easy Sheet Pan Chicken Fajitas recipe.

Key Ingredients & Substitutions

  • Chicken Fajita Marinade - A great fajita starts with a really good chicken fajita marinade. For this recipe, I use a blend of olive oil, fresh lime juice, and a handful of spices to create that signature Simply Scratch Made depth of flavor.
  • Chicken - Boneless skinless breasts or thighs.
  • Veggies - A mix of bell peppers and onions. Green and red bells make a great colorful mix!
  • Tortillas - Warm 6-inch flour tortillas.
  • Toppings - This is where everyone can make them their own! I love serving mine with Pico de Gallo & Homemade Guacamole! Fresh Salsa is also a great topping! Don't forget the sour cream, extra lime wedges, and a sprinkle of fresh cilantro!

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

How To Make Easy Chicken Fajitas

Here are the steps I take to make these skillet chicken fajitas. For the grilling steps see the notes section in the recipe card below.

  1. Combine all marinade ingredients in a large bowl or zip top bag. Mix to combine. Toss the chicken in the marinade and let sit for 20-30 minutes.
  1. Thinly slice your peppers and onions. I like to use a mixture of green and red bell peppers for flavor and color!
  1. Get your cast iron skillet screaming hot, add oil, and cook the chicken for 3-5 minutes per side until it reaches 165°F.
  1. Remove the chicken and toss in your peppers and onions. Cook until they are lightly browned and softened.
  1. Slice the chicken into strips, add them back to the skillet with the veggies, and toss to heat through.
  1. Assemble with warm tortillas and all of your favorite toppings!

See the recipe card below for the full recipe.

👉 Sky's Tips

  • For the best tasting chicken let your cast iron skillet heat up on the burner for a few minutes before you add the oil. You want to hear that loud sizzle the second the chicken hits the skillet! This develops that delicious brown crust!
  • Don't crowd the skillet! If you have a smaller pan, cook the chicken in batches. If the pan is too crowded, the chicken will steam instead of searing, and you'll miss out on that delicious brown crust!
  • Just like my Oven Baked Pork Chops, give the chicken a few minutes to rest before you slice it into strips. This keeps the chicken juicy!

What to Serve with Chicken Fajitas

Turn these fajitas into a full Tex-Mex spread with a few of these delicious sides:

  • Spanish Rice - My go-to side for any Mexican inspired meal.
  • Corn and Avocado Salad - A fresh, crunchy side that pairs perfectly with the fajitas. If you are grilling these chicken fajitas, toss the corn for this side on the grill too!
  • Homemade Refried Beans - Always a great side to use leftover Pinto Beans!

Frequently Asked Questions

Can I use chicken thighs?

Absolutely! Chicken thighs are a fantastic substitute for the chicken breasts in this recipe.

Can I grill these instead?

Yes! To make Grilled Chicken Fajitas, grill the whole chicken breasts over high heat until fully cooked. For the veggies, I recommend using a grill basket or cast iron skillet right on the grates so they don't fall through.

How long should I marinate the chicken?

20-30 minutes is the sweet spot. Try not to go over 2 hours, as the lime juice can start to change the texture of the chicken.

I hope your family enjoys these skillet chicken fajitas as much as mine does! This recipe stays in rotation all summer long here!

-Sky🩷

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📖 Recipe

Chicken Fajitas

Easy Chicken Fajitas Recipe

Whip up these Easy Chicken Fajitas for a simple, flavor-packed dinner. A quick homemade marinade and a hot cast iron skillet deliver perfectly tender results every time.
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Prep Time 15 minutes mins
Cook Time 25 minutes mins
Marinating Time 30 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dinner
Servings 4 Servings
Calories 272 kcal

Ingredients
  

  • 3 boneless skinless chicken breasts about 1 pound
  • 2-3 large bell peppers sliced
  • 1 large onion sliced
  • 3 tablespoons olive oil for cooking
  • 8 flour tortillas fajita (6 inch)

Marinade for Chicken

  • 4 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon onion powder
  • 1 teaspoon granulated garlic
  • ¼ teaspoon chipotle powder
  • ½ teaspoon paprika
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Pat the chicken dry and place in a container/plastic bag. Mix together all of the ingredients for the marinade. Pour over the chicken, toss to coat and set aside to marinate for 20-30 minutes.
  • Heat a cast iron skillet to medium high heat, drizzle in 2 tablespoons of the olive oil. Remove the chicken from the marinade, letting the excess drip off, place in the skillet and cook, for 3-5 minutes on each side. Remove from the pan and set aside. If temping with a thermometer. the chicken needs to reach 165°F.
  • Add the remaining oil to the skillet, add in the peppers and onions, a sprinkle of salt if desired, and cook until lightly browned and softened.
  • While the veggies are cooking, slice the chicken into ½-inch thick strips.
  • Once the peppers and onions are done add the chicken back to the pan. Toss to combine if desired. Heat through. Serve with warmed tortillas and your favorite fajita toppings. Enjoy!

Notes

  • You can marinade the chicken longer if needed, just don't marinade longer than two hours or it can change the texture of the chicken.
  • When marinating longer, refrigerate until the last 30 minutes. 
  • If grilling, grill over high heat until browned on both sides and has reached 165°F internally. Toss the peppers and onions with a little olive oil and salt and place in a skillet over the fire. Cook for 6-10 minutes, stirring often or until softened.

Nutrition

Calories: 272kcalCarbohydrates: 12gProtein: 2gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 0.5mgSodium: 615mgPotassium: 288mgFiber: 3gSugar: 5gVitamin A: 2888IUVitamin C: 111mgCalcium: 31mgIron: 1mg
Tried this recipe?Let us know how it was!

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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    Red Velvet Cookies

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📖 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
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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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

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!

Video

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🩷

More Delicious Recipes

  • Strawberry Lemon Blondies
    Strawberry Lemon Blondies
  • Easy Southern Blackberry Cobbler
    Easy Blackberry Cobbler
  • Blueberry Cheesecake Bars
    Blueberry Cheesecake Bars
  • Lemon Icebox Pie
    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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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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

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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  • Homemade Hamburger Patty Recipe
    Hamburger Patty Recipe
  • 12 Summer Dinner Recipes
    12 Summer Dinner Recipes
  • 15 Must Make Summer Dessert Recipes
    15 Must Make Summer Dessert Recipes
  • 12 Summer Pasta Salad Recipes
    12 Easy Summer Pasta Salad Recipes

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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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  • Lemon Chicken in a Garlic Butter Sauce
    Lemon Chicken with Garlic Butter Sauce
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    Scalloped Potatoes
  • Creamy Beef and Shells
    Creamy Beef and Shells
  • Rice Pilaf
    Rice Pilaf

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If you tried this Pan-Seared Chicken Breast 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

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
Print Recipe Pin Recipe
Favorite Favorited
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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

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
Tried this recipe?Let us know how it was!

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🩷

More Delicious Recipes

  • Lemon Bundt Cake
    Lemon Bundt Cake
  • Carrot Cake Cupcakes
    Carrot Cake Cupcakes
  • 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
Favorite Favorited
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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

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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📖 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!
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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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

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. Preheat the oven to 350°F.
  • 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
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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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

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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    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.
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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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

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!
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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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

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
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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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

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!
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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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

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
Tried this recipe?Let us know how it was!

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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

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
Tried this recipe?Let us know how it was!

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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

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
Tried this recipe?Let us know how it was!

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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If you tried this Coconut Bundt Cake 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

Coconut Bundt Cake

Tender Coconut Bundt Cake made from scratch with coconut cream, finished with a simple coconut icing, and topped with shredded coconut.
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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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

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
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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