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Hamburger Patty Recipe

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This hamburger patty recipe is incredibly simple, using only three ingredients to create a flavorful, juicy burger. When it comes to homemade hamburgers, less is more. All you need is quality ground beef, salt, and pepper. The key is in the technique, not overworking the meat and making sure each patty is shaped just right.

My favorite way to cook a hamburger is always on the grill. The flavor takes me right back to summers growing up-long days spent outside and the grill almost always going. If you're firing up the grill this weekend, these thick, juicy homemade patties are sure to steal the show. Pair them with soft homemade hamburger buns and a side of classic potato salad for the ultimate from-scratch summer meal.

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Key Ingredients

  • Ground Beef (80/20) - This ratio keeps the patties juicy and flavorful without shrinking too much on the grill.
  • Salt and Pepper - Stick to the basics. A good burger doesn't need anything fancy, just a generous pinch of each to enhance the beef's natural flavor.

How To Make Hamburger Patty Recipe

Making your own hamburger patties at home is quick and easy. Follow these simple steps for the best grilled burgers every time.

STEP 1

Portion the ground beef into four 6-ounce patties. Gently shape each one into a 4-inch diameter patty, about ¾-inch thick. Avoid overworking the meat to keep the patties tender.

STEP 2

Use your thumb to press an indentation into the center of each patty. This helps the burgers cook evenly and prevents them from puffing up.

STEP 3

Season one side of each patty with half of the salt and pepper. Place the seasoned side down on a hot grill.

STEP 4

Grill for about 4 minutes, until lightly charred. Season the top with the remaining salt and pepper, then flip and cook for an additional 4-5 minutes or until your preferred doneness.

STEP 5

If adding cheese, place a slice on each patty during the last minute of cooking. Close the lid to melt the cheese, then remove the patties from the grill. Enjoy!

💡Expert Tips

  • Don't overwork the meat, this keeps the burgers tender.
  • The thumbprint in the center helps the patties cook evenly and stay flat. The center should be slightly less thick than the rest of the patty.

Frequently Asked Questions

What is the secret to good hamburger patties?

The quality of the meat and minimal handling! Use 80/20 ground beef and gently shape the patties without over-handling.

Why put a thumbprint in a hamburger patty?

This simple trick helps the burger cook evenly and prevents it from puffing up in the middle.

How to season hamburger patties?

Salt and pepper are all you need! Season the patties just before grilling to keep the meat tender. By seasoning the outside only, you minimize handling, which helps the patties stay tender.

More Delicious Recipes

Pulled Pork Sliders with Spicy Slaw

Potato Wedges

Loaded Potato Salad

Baked Beans

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Homemade Hamburger Patty Recipe

Hamburger Patty Recipe

Make thick, juicy burgers at home with this easy 3-ingredient hamburger patty recipe. Perfect for summertime grilling!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, Freezer Friendly
Servings 4 Servings

Ingredients
  

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

Instructions
 

  • Portion the ground beef into four 6-ounce patties. Gently shape each one into a 4-inch diameter patty, about ¾-inch thick. Avoid overworking the meat to keep the patties tender.
  • Use your thumb to press an indentation into the center of each patty. This helps the burgers cook evenly and prevents them from puffing up.
  • Season one side of each patty with half of the salt and pepper. Place the seasoned side down on a hot grill.
  • Grill for about 4 minutes, until lightly charred. Season the top with the remaining salt and pepper, then flip and cook for an additional 4-5 minutes or until your preferred doneness.
  • If adding cheese, place a slice on each patty during the last minute of cooking. Close the lid to melt the cheese, then remove the patties from the grill. Enjoy!

Notes

  • Don't overwork the meat-this keeps the burgers tender.
  • The thumbprint in the center helps the patties cook evenly and stay flat.
  • Try with my Homemade Hamburger Buns recipe!
Keyword Best Grilled Hamburger Patties, Homemade Hamburger Patties

Homemade Hamburger Buns

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Learn how to make delicious Homemade Hamburger Buns with this easy-to-follow recipe. Soft, fluffy, and full of flavor, these buns are simple to make and come together with a few pantry staples. If you've never tried baking your own buns before, don't worry I've laid it all out step-by-step to make it as easy and approachable as possible.

This is my go-to easy hamburger buns recipe whenever I'm firing up the grill for hamburgers or whipping up stovetop sloppy joes for a quick weeknight dinner. The enriched dough, made with milk, eggs, and butter, yields buns that are soft and fluffy yet sturdy enough to hold all your favorite burger toppings.

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I like to make an extra batch of these hamburger buns whenever I get the chance and stash them in the freezer. That way, I've always got homemade burger buns on hand when a last-minute hamburger night pops up!

Key Ingredients & Substitutions

  • Active Dry Yeast - Essential for helping the dough rise. Make sure it's fresh!
  • Milk - Adds flavor and tenderness. Whole milk is best, but 2% works in a pinch.
  • Butter - Softened butter adds richness and moisture.
  • Eggs - One enriches the dough, and another is used for the egg wash to create that glossy finish and help sesame seeds stick.
  • Granulated Sugar - Feeds the yeast and helps the buns rise. You can substitute honey if needed.

How To Make Homemade Hamburger Buns

While you certainly can make these buns by hand, I highly recommend letting your stand mixer do the work!

STEP 1

In the bowl of a stand mixer, combine warm water, warm milk, yeast, sugar, and salt. Let it sit for 5 minutes to activate the yeast.

STEP 2

Add in softened butter, one egg, and half the flour. Stir until combined.

STEP 3

Switch to the dough hook and knead, adding the remaining flour ½ cup at a time until the dough is soft, smooth, and tacky. Knead for about 10 minutes, until it passes the windowpane test.

STEP 4

Lightly coat the dough in oil, cover, and let it rise in a warm spot for 1 ½ to 2 hours until doubled in size.

STEP 5

Deflate the dough and transfer it to a lightly oiled surface. Divide into 8 equal pieces. Now shape each piece into a ball by gently pulling the edges into the center and pinching them together. Flip it over so the seam is on the bottom. Cup your hands around the dough ball and roll it in small circles on the counter to create a smooth, round shape.

STEP 6

Place buns on a parchment-lined baking sheet, spacing them 3 inches apart. Press each bun to slightly flatten. If they resist, wait 5 minutes, then press again to about 3 to 3 ½ inches wide.

I've made the mistake of not pressing the dough out enough one too many times, only to end up with hamburger buns that were way too tall. I even had to trim some of the bun off just to serve it!

STEP 7

Loosely cover and let rise until puffy, about 30 minutes, not doubled.

STEP 8

Mix the remaining egg with 1 tablespoon water and gently brush each bun. Sprinkle with sesame seeds.

STEP 9

Bake at 375°F for 15 minutes or until golden and hollow sounding when tapped. Cool completely before slicing.

💡Expert Tips

  • Don't let your water or milk get hotter than 110°F or it can kill the yeast.
  • Knead the dough thoroughly, elastic dough that passes the windowpane test is key.
  • Press those buns out after shaping! If not, they'll rise tall like dinner rolls. Flattening gives you classic burger bun shape.

More Delicious Recipes

Quick Dinner Rolls

Sourdough Bread

Sandwich Bread

Homemade Breadsticks

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Homemade Hamburger Buns

Homemade Hamburger Buns

These soft, fluffy homemade hamburger buns are made completely from scratch and are perfect for burgers, sandwiches, or freezer prep. An easy, reliable recipe every home cook needs!
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Prep Time 20 minutes
Cook Time 15 minutes
Rest Time 3 hours
Total Time 3 hours 35 minutes
Course Breads, Freezer Friendly, Side Dish
Servings 8 buns

Ingredients
  

  • ½ cup water warm
  • ¼ cup milk warm
  • ¼ cup granulated sugar
  • 2 ¼ teaspoons active dry yeast
  • 3 ½ cups all-purpose flour
  • 2 tablespoons butter softened
  • 1 ½ teaspoons salt
  • 2 large eggs
  • 1 tablespoon water
  • as needed sesame seeds

Instructions
 

  • In the bowl of a stand mixer, combine warm water, warm milk, yeast, sugar, and salt. Let it sit for 5 minutes to activate the yeast.
  • Add in softened butter, one egg, and half the flour. Stir until combined.
  • Switch to the dough hook and knead, adding the remaining flour ½ cup at a time until the dough is soft, smooth, and tacky. Knead for about 10 minutes, until it passes the windowpane test.
  • Lightly coat the dough in oil, cover, and let it rise in a warm spot for 1 ½ to 2 hours until doubled in size.
  • Deflate the dough and transfer it to a lightly oiled surface. Divide into 8 equal pieces. Now shape each piece into a ball by gently pulling the edges into the center and pinching them together. Flip it over so the seam is on the bottom. Cup your hands around the dough ball and roll it in small circles on the counter to create a smooth, round shape.
  • Place buns on a parchment-lined baking sheet, spacing them 3 inches apart. Press each bun to slightly flatten. If they resist, wait 5 minutes, then press again to about 3 to 3 ½ inches wide.
  • Loosely cover and let rise until puffy, about 30 minutes, not doubled. Meanwhile preheat the oven to 375°F.
  • Mix the remaining egg with 1 tablespoon water together in a small bowl. Then gently brush each bun. Sprinkle with sesame seeds.
  • Bake at 375°F for 15 minutes or until golden brown and hollow sounding when tapped. Cool completely before slicing.

Notes

  • Don't let your water or milk get hotter than 110°F or it can kill the yeast.
  • Knead the dough thoroughly, elastic dough that passes the windowpane test is key.
  • Press those buns out after shaping! If not, they'll rise tall like dinner rolls. Flattening gives you classic burger bun shape.
Keyword bread, buns

Berry Cobbler

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Let me show you how to use those fresh, or frozen, berries to make a delicious homemade Berry Cobbler that checks all the boxes.

This from-scratch cobbler is as easy to make as it is irresistible. It's one of those throw-it-together desserts that always delivers. Whether you're using handpicked berries from the garden or a bag of frozen mixed berries from the freezer, this easy berry cobbler recipe comes together with pantry staples in a few simple steps. You'll end up with sweet, jammy berries topped with a golden brown cake-like topping that's perfect with a scoop of vanilla ice cream.

I love berry season! Probably even more now since I've spent the last four years working hard to grow my favorite berries right on our property. This easy berry cobbler is one of my favorite ways to enjoy the harvest.

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Since I always have more berries than we can eat when they're ripe, I freeze a lot of them to enjoy in recipes like this cobbler and my go-to berry breakfast bars all year long. It's simple, cozy, and one of those desserts that just feels like summer.

Key Ingredients & Substitutions

  • Cornstarch - Helps thicken the berry filling so it's not too runny.
  • Granulated Sugar - Adds just the right amount of sweetness. If you're using a lot of blackberries, you can increase the sugar to 1 cup since they tend to be tart.
  • Fresh or Frozen Berries - I love using fresh berries when I have them, but frozen berries work wonderfully, too. No need to thaw them first!

How To Make Berry Cobbler

Quick, easy and perfect for your backyard BBQs this summer!

STEP 1

In a medium saucepan, combine the cornstarch, granulated sugar, and water over medium heat. Bring to a boil, stirring frequently. Once boiling, remove from heat and whisk in the butter until melted. Set aside.

STEP 2

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the milk and vanilla extract until fully combined.

STEP 3

Spread the berries out evenly in the baking dish. Pour the cornstarch mixture evenly over the berries.

STEP 4

Pour the batter over the top of the berries and smooth it out as best as you can. Bake for 50-55 minutes or until the top is golden brown and the berry filling is bubbling around the edges.

STEP 5

Let cool slightly before serving. Enjoy!

💡Expert Tips

  • If using strawberries, cut the larger ones into smaller pieces so they bake evenly.
  • You can mix berries like blueberries, raspberries, blackberries, and strawberries for a great blend of flavors.
  • If you're using frozen fruit, just keep in mind that it can create a more liquidy filling. For the best results, try to use fewer strawberries than other berries, since they have a higher moisture content.

More Delicious Recipes

Strawberry Poke Cake

Blueberry Scones

Strawberry Cheesecake Bars

Homemade Banana Pudding

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Berry Cobbler

Berry Cobbler

This easy Berry Cobbler is the perfect treat for your next summer BBQ or family gathering!
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Servings 8 -10 Servings

Equipment

  • 9x13 baking dish

Ingredients
  

Cobbler Filling

  • 4 teaspoons cornstarch
  • ¾ cup granulated sugar
  • 1 cup water
  • 2 tablespoons butter
  • 6 cups mixed berries blueberries, raspberries, strawberries, blackberries

Batter

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup milk
  • 2 teaspoons vanilla extract

Instructions
 

  • Preheat the oven to 350°F and lightly grease a 9x13 baking dish.
  • In a medium saucepan, combine the cornstarch, 1 cup granulated sugar, and water over medium heat. Bring to a boil, stirring frequently. Once boiling, remove from heat and whisk in the butter until melted. Set aside.
  • In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the milk and vanilla extract until fully combined.
  • Spread the berries out evenly in the baking dish. Pour the cornstarch mixture evenly over the berries.
  • Pour the batter over the top of the berries and smooth it out as best as you can. Bake for 50-55 minutes or until the top is golden brown and the berry filling is bubbling around the edges.
  • Let cool slightly before serving. Enjoy!

Notes

    • If you're using a lot of blackberries, you can increase the sugar to 1 cup since they tend to be tart.
    • If using strawberries, cut the larger ones into smaller pieces so they bake evenly.
    • You can mix berries like blueberries, raspberries, blackberries, and strawberries for a great blend of flavors.
    • If you're using frozen fruit, just keep in mind that it can create a more liquidy filling. For the best results, try to use fewer strawberries than other berries, since they have a higher moisture content.
Keyword berries, berry cobbler

Lemon Garlic Asparagus

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Let me show you how to take simple roasted asparagus to the next level with this flavorful from scratch Lemon Garlic Asparagus recipe. It comes together in just 20 minutes and only takes 7 basic ingredients!

Roasted asparagus is one of my go-to sides because it's quick, dependable, and pairs well with just about everything, grilled steak, pan-seared fish, even marinated chicken. And that pop of fresh lemon and garlic? It's what takes this simple veggie side over the top.

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This lemon garlic asparagus is one of my favorite sides to make during spring and summer. It's quick to prep, cooks fast, and tastes amazing!

Key Ingredients

  • Fresh Asparagus - Look for firm stalks with tightly closed tips.
  • Olive Oil - Use good-quality olive oil for flavor. Avocado oil is a great substitute.
  • Butter - A little butter melts over the asparagus while roasting for added buttery goodness!
  • Lemon - You'll need both the zest and juice. Fresh lemon makes all the difference here!
  • Garlic - Fresh minced garlic adds a big punch of flavor. You can use garlic powder in a pinch, but the fresh stuff is worth it.

How To Make Lemon Garlic Asparagus

This roasted garlic recipe is so simple to make! I always prep it first and let it sit until 12 minutes before my main dish is ready. Then I pop it in the oven to roast.

STEP 1

Rinse the asparagus and pat dry. To trim, gently bend the stalk near the bottom until it snaps naturally. You can also line up a bunch and slice off the ends all at once.

STEP 2

Place the trimmed asparagus on a parchment-lined baking sheet. Drizzle with olive oil and toss gently to coat. Season with salt and pepper to taste.

STEP 3

Zest one lemon directly over the asparagus. Sprinkle over the minced garlic, then place small pats of butter across the top.

STEP 4

Roast in a 425°F oven for 10-12 minutes, or until the asparagus is tender. Immediately squeeze fresh lemon juice over the asparagus. Enjoy!

💡Expert Tips

  • Choose fresh, firm stalks of asparagus for the best results.
  • Start checking the asparagus at 10 minutes. Thin stalks of asparagus will cook faster than thicker stalks.

More Delicious Recipes

Easy Roasted Broccoli

Southern Style Green Beans

Roasted Chicken Thighs

Rosemary Roasted Potatoes

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Lemon Garlic Asparagus

Lemon Garlic Asparagus

This easy Lemon Garlic Asparagus recipe is fresh, flavorful, and ready in just 20 minutes. A simple roasted asparagus side dish perfect for busy weeknights or summer grilling.
5 from 1 vote
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Course Side Dish
Servings 4 Servings

Ingredients
  

  • 1 pound fresh asparagus
  • 1 tablespoon olive oil
  • ¾ teaspoon salt
  • to taste pepper
  • 1 lemon
  • 3 cloves garlic minced
  • 1 tablespoon butter

Instructions
 

  • Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • Rinse the asparagus and pat dry. To trim, gently bend the stalk near the bottom until it snaps naturally. You can also line up a bunch and slice off the ends all at once.
  • Place the trimmed asparagus on a parchment-lined baking sheet. Drizzle with olive oil and toss gently to coat. Season with salt and pepper to taste.
  • Zest one lemon directly over the asparagus. Sprinkle over the minced garlic, then place small pats of butter across the top.
  • Roast for 10-12 minutes, or until the asparagus is tender. Immediately squeeze fresh lemon juice over the asparagus. Enjoy!

Notes

  • Choose fresh, firm stalks of asparagus for the best results.
  • Start checking the asparagus at 10 minutes. Thin stalks of asparagus will cook faster than thicker stalks.
Keyword 30 minutes or less, asparagus

Homemade Banana Pudding

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Easy Homemade Banana Pudding made with layers of vanilla wafers, fresh bananas, the BEST from-scratch banana infused pudding, and homemade whipped cream.

What sets this banana pudding apart from the countless recipes out there? It's all about the homemade pudding-made with real bananas and zero boxed mix in sight. My secret? Soaking a ripe banana in the milk overnight before making the pudding. This simple step infuses the custard with incredible banana flavor, and it's the same trick I use in my Banana Pudding Cupcakes. Trust me, it makes all the difference.

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Key Ingredients & Substitutions

  • Bananas - Use fresh, ripe bananas for the best flavor and texture. Avoid overripe bananas that are too mushy.
  • Whole Milk - For making the homemade pudding. You can substitute with 2% milk, but whole milk is preferred.
  • Vanilla Wafers - Classic Nilla Wafers give the pudding its nostalgic taste and texture.
  • Whipped Cream - Homemade whipped cream makes this dessert extra special. Store-bought can be substituted if needed.

How To Make Homemade Banana Pudding

This banana pudding is made in three steps: infusing the milk, making the pudding, and layering the dessert.

STEP 1

Slice one ripe banana and place it in a bowl with the milk. Cover and refrigerate for 12-24 hours to infuse the milk with banana flavor. The next day, strain the milk through a fine mesh sieve and discard the banana slices.

STEP 2

In a medium bowl, whisk the egg yolks. In a separate small bowl, whisk together ½ cup of the banana-infused milk with the cornstarch until smooth. Set both aside.

STEP 3

In a medium saucepan, combine the remaining milk, sugar, and salt. Place over medium heat and whisk until the mixture is hot but not boiling.

STEP 4

Temper the eggs by slowly pouring about ½ cup of the hot milk mixture into the egg yolks while whisking constantly. Then pour the egg mixture back into the pan along with the cornstarch mixture.

STEP 5

Continue whisking over medium heat until the pudding thickens and begins to bubble. Remove from heat and whisk in vanilla extract and butter.

STEP 7

Pour the pudding into a clean bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Let it cool for 20-30 minutes, then refrigerate for at least 4 hours.

STEP 8

To assemble: In a 9x13 dish, layer vanilla wafers on the bottom. Top with sliced bananas, then spoon over the chilled banana pudding. Spread into an even layer. Add another layer of wafers and sliced bananas. Finish with a layer of whipped cream and more wafers, whole or crushed. Enjoy!

💡Expert Tips

  • Don't skip the banana-infused milk, it really makes the flavor shine!
  • Use ripe but firm bananas.
  • Let the pudding chill fully before assembling for the best texture.

Make Ahead Tip

Banana pudding is best when it's made just a few hours in advance. As it sits, the bananas can start to brown, which isn't as visually appealing (even though it's still totally safe to eat!). For the freshest presentation, I recommend assembling your banana pudding no more than 4 hours before serving.

Frequently Asked Questions

What thickens Banana Pudding?

This Banana Pudding recipe uses cornstarch to thicken it.

How to keep the bananas from turning brown in Banana Pudding?

Bananas naturally start to brown once they're peeled. To slow this down, use fresh, firm (but ripe) bananas, avoid ones that are overly ripe or spotty. Also, wait to assemble your banana pudding until no more than 4 hours before serving for the freshest look and best texture.

More Delicious Recipes

No Bake Banana Cream Pie

Strawberry Cheesecake Bars

Vanilla Bundt Cake

Peanut Butter Cookies

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Homemade Banana Pudding

Homemade Banana Pudding

Creamy homemade banana pudding made from scratch with real bananas, vanilla wafers, and homemade whipped cream-no boxed mix, just pure comfort!
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Prep Time 1 day 15 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 1 day 4 hours 25 minutes
Course Dessert
Servings 6 Servings

Equipment

  • 1 9x13 baking dish

Ingredients
  

  • 4 large bananas
  • 4 cups whole milk
  • 4 ½ tablespoons cornstarch
  • 1 cup granulated sugar
  • 4 large egg yolks
  • 2 tablespoons butter
  • 2 teaspoons vanilla extract
  • 1 pinch salt
  • as needed vanilla wafers

Whipped Cream

  • 2 ½ cups heavy whipping cream cold
  • ½ cup powdered sugar
  • 2 teaspoons vanilla extract

Instructions
 

  • Slice one ripe banana and place it in a bowl with the milk. Cover and refrigerate for 12-24 hours to infuse the milk with banana flavor.
  • The next day, strain the milk through a fine mesh sieve and discard the banana slices.
  • In a medium bowl, whisk the egg yolks. In a separate small bowl, whisk together ½ cup of the banana-infused milk with the cornstarch until smooth. Set both aside.
  • In a medium saucepan, combine the remaining milk, sugar, and salt. Place over medium heat and whisk until the mixture is hot but not boiling.
  • Temper the eggs by slowly pouring about ½ cup of the hot milk mixture into the egg yolks while whisking constantly. Then pour the egg mixture back into the pan along with the cornstarch mixture.
  • Continue whisking over medium heat until the pudding thickens and begins to bubble. Remove from heat and whisk in vanilla extract and butter.
  • Pour the pudding into a clean bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Let it cool for 20-30 minutes, then refrigerate for at least 4 hours.
  • Once the pudding has completely cooled and set make the whipped cream. Using a hand mixer or stand mixer, beat the heavy cream on medium-high speed until soft peaks form. Add in the powdered sugar and vanilla extract. Mix until fully incorporated. Be careful not to overmix, or the cream will turn grainy. Set aside.
  • To assemble: In a 9x13 dish, layer vanilla wafers on the bottom. (As many as you want). Top with sliced bananas, then spoon over the chilled banana pudding. Spread into an even layer. Add another layer of wafers and sliced bananas. Finish with a layer of whipped cream and more wafers-whole or crushed. Enjoy!

Notes

    • Don't skip the banana-infused milk, it really makes the flavor shine!
    • Use ripe but firm bananas.
    • Let the pudding chill fully before assembling for the best texture.
    • Banana pudding is best when it's made just a few hours in advance. As it sits, the bananas can start to brown, which isn't as visually appealing (even though it's still totally safe to eat!). For the freshest presentation, I recommend assembling your banana pudding no more than 4 hours before serving.
Keyword banana pudding, pudding

Lemon Loaf Recipe

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Let me show you how to make a simple yet delicious Lemon Loaf Recipe that's packed with fresh, bright lemon flavor! This from-scratch loaf is made with real lemons and finished with the easiest, simple lemon glaze. It's perfect for spring brunches, afternoon treats, or honestly...anytime you're craving something sweet and citrusy!

If you love lemon, you're going to adore this recipe. This lemon loaf cake is moist, tender, and packed with fresh lemon zest and juice. A light lemon icing drizzled over the top adds just the right amount of sweetness. And the best part? You can make it easily with pantry staples and a few fresh ingredients.

You may also like this Strawberry Lemon cookie recipe!

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Lemon is one of my absolute favorite ingredients to bake with, it's bright, cheery, and pairs beautifully with so many baked goods. In this lemon loaf recipe, the lemon flavor really shines thanks to using both the zest and juice. The addition of sour cream keeps the loaf incredibly moist without being heavy, creating that soft, melt-in-your-mouth texture we all love. It's truly the perfect homemade lemon loaf!

Key Ingredients & Substitutions

  • Butter - Unsalted butter brings rich flavor and structure to the loaf. If you only have salted butter on hand, you can absolutely use it, just omit the added salt from the recipe.
  • Sour Cream - Helps keep the lemon loaf moist and tender. You can swap it with plain Greek yogurt or even vanilla yogurt if needed.
  • Fresh Lemon Juice and Zest - For the best, brightest flavor, use fresh lemons! Bottled lemon juice just doesn't compare when you want a vibrant homemade lemon loaf.
  • Milk - Helps thin out the batter slightly for the perfect texture. You can use whole, 2%, or even buttermilk.

How To Make Lemon Loaf Recipe

This Lemon Loaf Recipe comes together easily with just a few simple steps. I use an 8.5x4.5 loaf pan for this recipe, but it can be made using a few small loaf pans for gifting.

STEP 1

Preheat the oven to 350°F. Line and lightly grease an 8.5x4.5-inch loaf pan with parchment paper.

STEP 2

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer, cream together the butter, sugar, and lemon zest until fluffy and lighter in color.

STEP 3

Add in the eggs, one at a time, mixing well after each addition. Then stir in the sour cream and vanilla extract until combined. Now mix in the lemon juice just until combined.

STEP 4

With the mixer on low, add half of the flour mixture and mix until almost combined. Add in the milk and mix until just combined. Add in the remaining flour mixture and mix until fully combined. Be careful not to overmix!

STEP 5

Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before icing.

💡Expert Tips

  • Don't skip the zest! Lemon zest adds so much fresh lemon flavor.
  • Room temperature ingredients mix together more easily and help create a smoother batter.
  • Check for doneness with a toothpick, every oven is different, and overbaking can dry it out.
  • Cool completely before icing to keep the glaze from melting right off the loaf.

More Delicious Recipes

Orange Almond Loaf

Vanilla Bundt Cake

Strawberry Cheesecake Bars

Sugar Cookies

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Lemon Loaf Cake Recipe

Lemon Loaf Recipe

Bright, fresh, and incredibly moist, this homemade Lemon Loaf Recipe is packed with fresh lemon flavor and finished with a simple lemon glaze, the perfect from-scratch treat!
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Resting Time 35 minutes
Total Time 2 hours
Course Dessert
Servings 10 Slices

Equipment

  • 1 8.5 x 4.5 loaf pan

Ingredients
  

Cake

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

Lemon Icing

  • 1 cup powdered sugar
  • 1 ½ tablespoons fresh lemon juice
  • 2 ½ tablespoons heavy cream

Instructions
 

  • Preheat the oven to 350°F. Line and lightly grease an 8.5 x 4.5-inch loaf pan with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of a stand mixer, cream together the butter, sugar, and lemon zest until fluffy and lighter in color.
  • Add in the eggs, one at a time, mixing well after each addition. Then stir in the sour cream and vanilla extract until combined. Now mix in the lemon juice just until combined.
  • With the mixer on low, add half of the flour mixture and mix until almost combined. Add in the milk and mix until just combined. Add in the remaining flour mixture and mix until fully combined. Be careful not to overmix!
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before icing.

Lemon Icing

  • Combine the powdered sugar, lemon juice and heavy cream in a bowl. Whisk until fully combined. Spread evenly over the cooled loaf cake. Enjoy!
Keyword lemon, loaf cake

Italian Sandwich Recipe

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Packed with flavor and easy to customize, this Italian Sandwich Recipe is made with a combination of Italian cured meats, sliced pepperoncini peppers and the BEST creamy dressing. You'll want to make this sandwich over and over again!

This sandwich checks all the boxes: it's salty, tangy, creamy, and full of texture. A traditional Italian Sub Sandwich layers several types of cured meats, cheese, and crunchy toppings onto a soft roll. But what sets this homemade and from scratch version apart is the dressing-bold, zesty, and completely crave-worthy.

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I used to be a simple sandwich girl-give me turkey and Swiss and I'd be happy. But this Italian Sandwich has converted me! I seriously cannot stop making it. From the first bite to the last, it's AMAZING. The creamy dressing ties everything together and adds a big punch of flavor. The meats, cheese, and sliced pepperoncini peppers all shine, but the dressing? It's the star!

Key Ingredients & Substitutions

  • Sub Rolls - My preferred bread choice for these sandwiches. You can also use hoagie rolls or any sturdy sandwich roll you love.
  • Sliced Pepperoncini Peppers - They bring the perfect tangy bite. If you can't find them, sliced banana peppers or an Italian Olive Salad Spread make good substitutes.
  • Provolone Cheese - Classic for Italian Sandwiches. Swiss or sliced mozzarella can also work.
  • Sliced Meats - Choose your favorites! I love a mix of salami, capicola, hot calabrese, hot coppa, pepperoni and ham. Aim for at least three types.
  • Creamy Dressing - This is non-negotiable. 😊 It pulls everything together and elevates the flavor in a big way.

How To Make Italian Sandwich Recipe

This Italian Sandwich Recipe comes together in just minutes. Whether you're feeding a crowd or just making lunch, this one's always a hit!

STEP 1

Start by making the dressing. In a small bowl combine all of the dressing ingredients, stir well and set aside.

STEP 2

Slice your sub rolls lengthwise, without cutting all the way through. This helps hold all the delicious fillings inside. Place in the oven to toast.

STEP 3

Spread a generous amount of the creamy dressing on both sides of the bread. Don't skimp,this is where the magic starts!

STEP 4

On one half of the bread, layer the lettuce, tomatoes, onions, and peppers. On the other half, add the meats and cheese. The amounts are totally up to you!

STEP 5

Close the sandwich, press gently to secure the layers, and slice in half. Serve immediately. Enjoy!

💡Expert Tips

  • Grab a jar of Italian Seasoned Sliced Pepperoncini Peppers for the best flavor!
  • For meal prep, keep the dressing separate until just before eating to avoid soggy bread.

Frequently Asked Questions

What toppings go on Italian Sandwiches?

Italian meats like salami, capicola, calabrese and sometimes ham are

What is the best meat for Italian Sandwiches?

Italian cured meats like salami, capicola, calabrese and ham are good on Italian Sandwiches.

What cheese is good on an Italian Sandwich?

Provolone cheese is great on Italian Sandwiches. Other types of cheese that can be used are mozzarella and swiss cheese.

More Delicious Recipes

Simple Italian Salad

Italian Dressing Chicken

Chicken Alfredo Stuffed Jumbo Shells

Pepperoni Alfredo Pizza

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Italian Sandwich Recipes

Italian Sandwich Recipe

Flavor-packed Italian Sandwich with cured meats, provolone, and a homemade creamy dressing. Easy to make and perfect for lunch or dinner!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Course Dinner, Lunch
Servings 2 Servings

Ingredients
  

Creamy Dressing

  • ¼ cup mayo
  • 1 clove garlic minced
  • 2 teaspoons red wine vinegar
  • 2 tablespoons grated parmesan cheese
  • 1 teaspoon dried oregano
  • 1 pinch red pepper flakes
  • to taste salt and pepper

Sandwich Ingredients

  • 2 sub rolls
  • as needed white onion thinly sliced
  • ¼ cup sliced pepperoncini peppers
  • as needed romaine lettuce shredded
  • as needed tomato thinly sliced
  • 2-4 slices provolone cheese
  • as needed a combination of salami, hot coppa, hot calabrese and ham your choice of types and amount

Instructions
 

  • Start by making the dressing. In a small bowl combine all of the dressing ingredients, stir well and set aside.
  • Slice your sub rolls lengthwise, without cutting all the way through. This helps hold all the delicious fillings inside. Place in the oven to toast.
  • Spread a generous amount of the creamy dressing on both sides of the bread. Don't skimp, this is where the magic starts!
  • On one half of the bread, layer the lettuce, tomatoes, onions, and peppers. On the other half, add the meats and cheese. The amounts are totally up to you!
  • Close the sandwich, press gently to secure the layers, and slice in half. Serve immediately. Enjoy!

Notes

  • Grab a jar of Italian Seasoned Sliced Pepperoncini Peppers for the best flavor!
  • For meal prep, keep the dressing separate until just before eating to avoid soggy bread.
Keyword italian sub, sandwich

Easy Chicken Teriyaki Recipe

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Looking for a quick, flavorful dinner the whole family will love? This Easy Chicken Teriyaki Recipe is your answer! With tender chicken bites simmered in a homemade, from scratch teriyaki sauce that's perfectly sweet, tangy, and savory, this dish comes together in just 25 minutes, making it perfect for busy weeknights or meal prep days.

I've been making this chicken teriyaki for years, and it's become one of my go-to recipes when I need something quick and easy to make. It is great served with steamed rice, tossed with stir-fried veggies, or pack it into lunch containers for the week. It's one of those recipes that's just as satisfying the next day, and it always earns me happy dinner-table reviews.

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Key Ingredients & Substitutions

  • Chicken - I use boneless, skinless chicken breasts cut into bite-sized pieces. This helps the chicken cook faster and absorb the sauce. Boneless chicken thighs can be substitute if desired.
  • Fresh Garlic & Ginger - These add to the flavor of the teriyaki sauce. If you are out of fresh garlic and ginger, ground ginger and garlic powder can be substituted to taste.
  • Juice Trio - Apple, orange, and pineapple juice work together to create a bright, fruity base for the sauce. You can use just one or two if that's what you have, but I highly recommend using the trio for the best flavor.
  • Soy Sauce - I typically use regular soy sauce, but low-sodium can be substituted to control the salt level.

How To Make Easy Chicken Teriyaki Recipe

This recipe comes together quickly, so it's great for nights when you need dinner on the table fast. Once the chicken is cooked, the sauce quickly simmers down into the perfect glaze.

STEP 1

In a small bowl or measuring cup, whisk together the sauce ingredients: apple juice, orange juice, pineapple juice, soy sauce, sugar, honey and cornstarch. Set aside.

STEP 2

Cut the chicken into small, bite-sized pieces and season with salt and pepper. Heat a large skillet over medium-high heat and add the oil. Cook the chicken until golden and fully cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.

STEP 3

Reduce the heat to medium. Drizzle in a little more oil if needed, then add the minced garlic and ginger. Sauté for 30 seconds until fragrant.

STEP 4

Give the sauce mixture a quick stir, then pour it into the pan. Whisk until the sauce thickens-it won't take long. Add the chicken back to the pan and toss to coat. Serve and enjoy!

💡Expert Tip:

  • Make extra sauce! I like to make this teriyaki sauce in bulk, freeze it and scoop from it to add to various dishes when I need it.
  • Don't skip the fresh garlic and ginger unless you absolutely have to, they add so much fresh flavor!
  • You can double this recipe and portion it out for lunches. It reheats beautifully!

Frequently Asked Questions

Can I marinate chicken in Teriyaki Sauce?

Yes, just omit the cornstarch from the sauce when you make it. Marinate for 6-12 hours before cooking.

What can I serve with Chicken Teriyaki?

You can serve steamed rice, fried rice, rice noodles and various vegetables with Chicken Teriyaki. I love serving my Chicken Teriyaki with simple steamed white rice and broccoli as sides.

More Delicious Recipes

Chicken Fried Rice

Pork and Noodle Stir Fry

Quick Beef and Broccoli

Mongolian Chicken

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Easy Chicken Teriyaki Recipe

Easy Chicken Teriyaki Recipe

This Easy Chicken Teriyaki Recipe is ready in 25 minutes and made from scratch with juicy chicken and a flavorful homemade sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Servings 4 Servings

Ingredients
  

  • 1 ¼ pounds boneless, skinless chicken breasts cut into small bite sized pieces
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 teaspoon ginger minced

Teriyaki Sauce

  • ¼ cup soy sauce
  • ¼ cup water
  • 2 tablespoons apple juice
  • 2 tablespoons orange juice
  • 2 tablespoons pineapple juice
  • 4 ½ teaspoons cornstarch
  • 3 ½ tablespoons sugar
  • 1 ½ tablespoons corn syrup or honey

Instructions
 

  • In a small bowl or measuring cup, whisk together the sauce ingredients: apple juice, orange juice, pineapple juice, soy sauce, sugar, corn syrup and cornstarch. Set aside.
  • Season the chicken with salt and pepper. Heat a large skillet over medium-high heat and add 2 tablespoons of oil. Cook the chicken until golden and fully cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.
  • Reduce the heat to medium. Drizzle in a little more oil if needed, then add the minced garlic and ginger. Sauté for 30 seconds until fragrant.
  • Give the sauce mixture a quick stir, then pour it into the pan. Whisk until the sauce thickens-it won't take long. Add the chicken back to the pan and toss to coat. Serve and enjoy!

Notes

    • Make extra sauce! I like to make this teriyaki sauce in bulk, freeze it and scoop from it to add to various dishes when I need it.
    • Don't skip the fresh garlic and ginger unless you absolutely have to, they add so much fresh flavor!
    • You can double this recipe and portion it out for lunches. It reheats beautifully!
    • Garnish with sesame seeds and green onions!
Keyword 30-minute meal, chicken teriyaki,

Sheet Pan Pizza

by 1 Comment

Skip the delivery and make a homemade dinner your whole family will devour. With a homemade, chewy crust, perfectly melted cheese, and your favorite toppings, this from-scratch Sheet Pan Pizza is the ultimate weeknight dinner win.

When making this Sheet Pan Pizza recipe I use a 13x9 rectangular pan (quarter sheet pan). It's the perfect size for this delicious pizza.

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We eat a lot of pizza around here and making it homemade from scratch has saved us so much money-not to mention it tastes way better. My husband and kids have declared this sheet pan version one of their absolute favorites. And when I top it with our favorite garlic butter, it disappears in no time!

Key Ingredients & Substitutions

  • Pizza Dough - I've adapted my essential pizza dough recipe to perfectly fit a 13x9 quarter sheet pan. Don't want to make dough from scratch? No problem! Store-bought refrigerated dough will work in a pinch.
  • Pizza Sauce - My go-to is a 5-minute homemade pizza sauce-it's packed with flavor and super easy. You can also use your favorite store-bought brand.
  • Pepperoni - Our family favorite topping, but you can load this up however you'd like: veggies, sausage, mushrooms, or just cheese!
  • Garlic Butter Topping - Totally optional, but brushing melted butter mixed with garlic and herbs over the hot pizza adds an irresistible flavor boost.

How To Make Sheet Pan Pizza

This homemade sheet pan pizza starts with a simple dough, gets topped with your favorites, and finishes with golden perfection in the oven. Here's how to bring it all together:

STEP 1

In your mixer bowl, combine warm water, yeast, and warm milk. Let it sit for 3-5 minutes until the yeast begins to bloom.

STEP 2

Add honey, salt, olive oil, and 1 ½ cups of the flour. Using the dough hook, begin kneading on low speed. Slowly add more flour, a little at a time, until the dough comes together. It should be soft and tacky but not sticky.

STEP 3

Turn the mixer to medium speed and knead for about 10 minutes or until the dough passes the windowpane test. Remove the hook, cover the bowl, and let the dough rise until doubled in size (about 1½ to 2 hours).

STEP 4

While the dough rises, stir together your pizza sauce ingredients. Set aside.

STEP 5

Once the dough has risen, gently deflate the dough. Lightly oil (or line with parchment paper) a 13x9 baking sheet and roll the dough to fit. Transfer to the sheet and stretch it out again if it shrinks.

STEP 6

Spread sauce over the dough, then add cheese, pepperoni, or any toppings you like. Bake immediately at 475°F for 15-20 minutes, or let it rise another 10-20 minutes for a fluffier crust before baking.

STEP 7

As soon as the pizza comes out of the oven, brush it with the garlic butter mixture and sprinkle with parmesan cheese. Slice and serve! Enjoy!

💡Expert Tips

  • When stretching the dough into the pan, gently press from the inside out towards the edges.
  • Spread the sauce all the way out to the edges.
  • Layer the pepperonis on top of the cheese so they can get nice and crispy when baked.
  • This dough can be made ahead of time and refrigerated for up to 24 hours before using. Just let it come up to room temperature before shaping and baking the pizza.

Frequently Asked Questions

Can you cook pizza on a baking sheet?

Absolutely! This sheet pan pizza dough recipe fits a 13x9 baking sheet perfectly. But you can use a larger baking sheet and just stretch the dough out to the size you want.

How to get a crispy bottom on a sheet pan pizza?

To get a nice crispy bottom on your sheet pan pizza lightly oil your sheet pan before dusting it with cornmeal.

More Delicious Recipes

Pepperoni Alfredo Pizza

Cheesy Chicken Spaghetti

Italian Dressing Chicken

One Pot Italian Sausage Pasta

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Sheet Pan Pizza

Sheet Pan Pizza

Easy homemade Sheet Pan Pizza with from-scratch dough, homemade pizza sauce, and toppings the whole family will love-perfect for busy weeknights!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Course Dinner
Servings 4 Servings

Ingredients
  

Pizza Dough

  • ½ cup warm water
  • ¾ teaspoon active dry yeast
  • ¼ cup warm milk
  • 1 ½ tablespoons olive oil
  • 1 ½ teaspoons honey
  • 1 teaspoon salt
  • 2 cups bread flour

Remaining Pizza Ingredients

  • ⅔ cup pizza sauce see notes
  • 2 ½ cups mozzarella cheese shredded
  • ½ cup parmesan cheese shredded or grated
  • 2 tablespoons butter melted
  • ¼ teaspoon Italian seasoning
  • 1 pinch crushed red pepper optional
  • ½ teaspoon garlic powder
  • 1 pinch salt

Instructions
 

  • In your mixer bowl, combine warm water, yeast, and warm milk. Let it sit for 3-5 minutes until the yeast begins to bloom.
  • Add honey, salt, olive oil, and 1 ½ cups of the flour. Using the dough hook, begin kneading on low speed. Slowly add more flour, a little at a time, until the dough comes together. It should be soft and tacky but not sticky.
  • Turn the mixer to medium speed and knead for about 10 minutes or until the dough passes the windowpane test. Remove the hook, cover the bowl, and let the dough rise until doubled in size (about 1½ to 2 hours).
  • Once the dough has risen, gently deflate the dough. Lightly oil (or line with parchment paper) a 13x9 baking sheet and roll the dough to fit. Transfer to the sheet and stretch it out again if it shrinks.
  • Spread sauce over the dough, then add cheese, pepperoni, or any toppings you like. Bake immediately at 475°F for 15-20 minutes, or let it rise another 10-20 minutes for a fluffier crust before baking.
  • While the pizza is baking mix together the melted butter, Italian seasoning, crushed red pepper, garlic powder and salt. Set aside.
  • As soon as the pizza comes out of the oven, brush it with the garlic butter mixture and sprinkle with parmesan cheese. Slice and serve! Enjoy!

Notes

Here is my easy 5-minute Pizza Sauce recipe.
  • When stretching the dough into the pan, gently press from the inside out towards the edges.
  • Spread the sauce all the way out to the edges.
  • Layer the pepperonis on top of the cheese so they can get nice and crispy when baked.
  • This dough can be made ahead of time and refrigerated for up to 24 hours before using. Just let it come up to room temperature before shaping and baking the pizza.
Keyword Pizza, sheet pan dinner

Turkey Pinwheels

by Leave a Comment

Whether it's a family potluck, a quick lunch idea, or something fun to serve on the weekend, these homemade Turkey Pinwheels are always a crowd-pleaser. They're creamy, a little bit spicy, and packed with flavor in every bite. Plus, they come together so easily, perfect for a last-minute appetizer.

I've been making these turkey and cheese pinwheels on repeat lately, something about the combo of jalapeño and cream cheese hits the spot. The last time we had a family game night, I made a double batch, and they were gone so fast. I like to prep them ahead, pop them in the fridge, and slice just before serving. They make the perfect grab-and-go bite and are always a hit with both kids and adults.

If you're as into pinwheels as we are, you'll definitely want to check out my Ham and Cheese Pinwheels and Pepperoni Pinwheels too. They're just as easy and just as tasty!

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Key Ingredients & Substitutions

  • Cream Cheese: Make sure it's softened so it mixes easily. Full fat gives the best texture, but light cream cheese works too.
  • Jalapeños: Freshly diced is the way to go if you want a bold flavor. You can substitute with canned and diced jalapeños if needed. Just keep in mind it is easier to control the spice level when using fresh jalapeños.
  • Shredded Cheddar Cheese: Freshly shredded using the largest holes on your box grater for thick shreds of cheese. Other cheeses like Monterey jack, Colby or Pepperjack can be substituted.
  • Spices: A simple blend of garlic powder, onion powder, dried dill, salt, and pepper adds great flavor.
  • Deli Turkey: Use your favorite sliced turkey. Smoked or oven-roasted work well here.
  • Tortillas: Large burrito-sized tortillas give you plenty of room to spread, roll, and slice.

How To Make Turkey Pinwheels

This quick and easy appetizer comes together in just a few steps. Make them ahead for the easiest party prep ever!

STEP 1

In a medium bowl, mix together the softened cream cheese, diced jalapeños, shredded cheddar cheese, garlic powder, onion powder, dried dill, salt, and pepper until smooth and well combined.

STEP 2

Spread an even layer of the cream cheese mixture on each of the tortillas, going all the way to the edges of the tortillas.

STEP 3

Lay three slices of the deli turkey over half of each tortilla. Tightly roll each tortilla up. Using a serrated knife, slice into 1-inch pinwheels and serve. Enjoy!

Tip: If your pinwheels aren't holding their shape when sliced, pop them in the fridge for about an hour before cutting-this helps them firm up and makes slicing much easier.

Prepping Tip

You can prep the turkey pinwheels the night before you plan on serving them. Simply slice and serve them the next day. I would not prep them more than one day in advance or they will get soggy.

Storage Tip

Turkey and cheese pinwheels can be stored in an airtight container in the refrigerator for up to two days. After two days the tortillas begin to get a little soggy.

Frequently Asked Questions

What size tortillas are best for pinwheels?

Large burrito sized flour tortillas work the best for making pinwheels.

How many pinwheels per person?

When serving with other finger foods I try to aim for 4-6 pinwheels per person.

More Delicious Recipes

Spinach Artichoke Dip

Pimento Cheese Dip

Sausage Balls

Tex-Mex Dip

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Turkey Pinwheels

Turkey Pinwheels

Whether it's a family potluck, a quick lunch idea, or something fun to serve on the weekend, these homemade Turkey Pinwheels are always a crowd-pleaser.
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Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer
Servings 6 Servings

Ingredients
  

  • 8 ounces cream cheese softened
  • ¼ cup jalapeños seeded and diced
  • ½ cup shredded cheddar cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 teaspoon dried dill
  • ¼ teaspoon salt
  • 1 pinch pepper
  • 12 slices deli turkey
  • 3 large flour tortillas 10-inch burrito sized

Instructions
 

  • In a medium bowl, mix together the softened cream cheese, diced jalapeños, shredded cheddar cheese, garlic powder, onion powder, dried dill, salt, and pepper until smooth and well combined.
  • Spread an even layer of the cream cheese mixture on each of the tortillas, going all the way to the edges of the tortillas.
  • Lay three slices of the deli turkey over half of each tortilla. Tightly roll each tortilla up, starting with the end with the deli turkey. Using a serrated knife, slice into 1-inch pinwheels and serve. Enjoy!

Notes

  • Freshly diced is the way to go if you want a bold flavor. You can substitute with canned and diced jalapeños if needed. Just keep in mind it is easier to control the spice level when using fresh jalapeños.
  • You can prep the turkey pinwheels the night before you plan on serving them. Simply slice and serve them the next day. I would not prep them more than one day in advance or they will get soggy.
Keyword pinwheels

Strawberry Cheesecake Bars

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Strawberries, cheesecake, and crumb topping. I honestly can't think of a better trio. These homemade strawberry cheesecake bars bring all the cozy, from-scratch vibes and have this irresistible balance of sweet, creamy, and buttery crunch. They're the kind of dessert that gets everyone gathered around the pan, forks in hand, no plates needed.

This recipe starts with a buttery graham cracker crust, a creamy cheesecake filling, and fresh strawberries, all topped with a delicious crumb topping. These cheesecake bars are baked until perfectly set, chilled, and ready to steal the show at any gathering. You can cut them into neat squares for serving or do what my family does, just grab a fork and go for it straight from the fridge.

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Nick (my husband) will pick cheesecake over any dessert any day. So naturally, when I was testing this recipe, I knew I had a solid taste-tester on standby. He gives these bars a solid thumbs-up every single time. His pro tip? Pop one in the freezer for an hour, it's like a strawberry cheesecake popsicle. As for me, I can barely wait for them to cool before I'm sneaking a bite. They are that good!

Key Ingredients & Substitutions

  • Graham Crackers - You'll need 12 full sheets of graham crackers to make the crumbs for the crust layer. You can also use store-bought graham cracker crumbs to save a little time, which is about 1 ½ cups.
  • Cinnamon (optional) - I love the warm, cozy flavor it adds to the crust. Totally optional, but definitely a delicious little twist.
  • Strawberries - Use freshly diced strawberries. Frozen ones tend to release too much liquid and can make the cheesecake layer runny.
  • Cream Cheese - Full-fat cream cheese gives you that classic, rich cheesecake flavor. Make sure it's softened before mixing.

How To Make Strawberry Cheesecake Bars

This strawberry cheesecake bars recipe is simple to make with a few homemade touches that make them extra special. Just follow the steps and you'll have the perfect from-scratch dessert ready to chill and serve!

STEP 1

Preheat your oven to 350°F and line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.

STEP 2

In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and cinnamon (if using). Stir until the mixture looks like wet sand. Press the crust mixture evenly into the prepared pan and set aside.

STEP 3

In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar, eggs, and vanilla extract. Continue beating until the mixture is smooth and fully combined.

STEP 4

Pour the cheesecake mixture over the graham cracker crust and spread it into an even layer. Sprinkle the diced strawberries in an even layer over the top.

STEP 5

In a small bowl, mix together the crumb topping ingredients until crumbly. Sprinkle evenly over the strawberries. Break up any large clumps.

STEP 6

Bake for 35-40 minutes, or until the center is set and the top is lightly golden. Remove from the oven and let cool completely at room temperature.

STEP 7

Transfer the pan to the refrigerator and chill for at least 1½ to 2 hours before slicing. Enjoy!

💡Expert Tips

  • Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temp to avoid lumps in the batter.
  • Chill Time is Key: Don't skip the chill time. It's what helps the bars fully set and gives that classic cheesecake texture.
  • Cutting Clean Bars: Use a sharp knife, and wipe it clean between cuts for those pretty, bakery-style squares.
  • Blueberry Cheesecake Bars Twist: Want to switch things up? Use fresh blueberries instead of strawberries for easy blueberry cheesecake bars!

Frequently Asked Questions

Can I make cheesecake bars in advance?

Yes! These bars are perfect for making ahead. You can bake and chill them up to 3 days in advance.

Do I need a water bath for cheesecake bars?

Nope! These cheesecake bars don't require a water bath and still come out creamy and smooth every time!

More Delicious Recipes

Cherry Cheesecake

Cowboy Cookie Bars

Thumbprint Cookies with Jam

The Best Fudge Brownies

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Strawberry Cheesecake Bars

Strawberry Cheesecake Bars

Easy homemade strawberry cheesecake bars with a buttery crust, creamy filling, and crumb topping. A sweet, from-scratch treat everyone will love!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Rest Time 2 hours
Total Time 2 hours 55 minutes
Course Dessert
Servings 9 Servings

Ingredients
  

Graham Cracker Crust

  • 12 sheets graham crackers broken into crumbs
  • ¼ cup granulated sugar
  • 3 ounces unsalted butter melted
  • 1 pinch cinnamon

Cheesecake Filling

  • 16 ounces cream cheese softened
  • ⅓ cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 cup strawberries diced

Crumb Topping

  • 3 tablespoons unsalted butter melted
  • ¼ cup light brown sugar packed
  • ¼ teaspoon vanilla extract
  • ½ cup all-purpose flour

Instructions
 

  • Preheat an oven to 350° F and line a 9x9 glass baking dish with parchment paper, leaving an overhang for easy removal.
  • In a medium bowl, combine graham cracker crumbs, 3 ounces of melted butter, ¼ cup sugar, and pinch of cinnamon (if using). Stir until the mixture looks like wet sand. Press the crust mixture evenly into the prepared pan and set aside.
  • In a large mixing bowl, beat the softened cream cheese until smooth. Add the ⅓ cup sugar, eggs, and 2 teaspoons of vanilla extract. Continue beating until the mixture is smooth and fully combined.
  • Pour the cheesecake mixture over the graham cracker crust and spread it into an even layer. Sprinkle the diced strawberries in an even layer over the top.
  • In a small bowl, mix together the 3 tablespoons of melted butter, 1 cup of flour, ½ cup of brown sugar, and ½ teaspoon of vanilla until crumbly. Sprinkle evenly over the strawberries. Break up any large clumps.
  • Bake for 35-40 minutes, or until the center is set and the top is lightly golden. Remove from the oven and let cool completely at room temperature.
  • Transfer the pan to the refrigerator and chill for at least 1½ to 2 hours before slicing. Enjoy!

Notes

  • Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temp to avoid lumps in the batter.
  • Chill Time is Key: Don't skip the chill time. It's what helps the bars fully set and gives that classic cheesecake texture.
  • Cutting Clean Bars: Use a sharp knife, and wipe it clean between cuts for those pretty, bakery-style squares.
Keyword cheesecake, strawberry dessert

One Pot Chicken and Rice Dish

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A warm, hearty meal that comes together in just one pot-this homemade, from-scratch One Pot Chicken and Rice is perfect for busy nights when you need a comforting and flavorful dinner with minimal cleanup. With tender, seasoned chicken nestled in perfectly cooked, fluffy rice, this dish is a go-to for an easy weeknight meal that the whole family will love.

This dish has been a staple in my kitchen for years, and I always take the extra time to sear the chicken thighs before cooking the rice. That simple step adds so much depth of flavor to the finished dish.

If you love one pot dishes check out this family favorite One Pot Italian Sausage Pasta or this Chicken Fajita Sheet Pan Dinner.

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Key Ingredients & Substitutions

  • Boneless Skinless Chicken Thighs - These provide the best flavor and tenderness. Using boneless, skinless chicken helps reduce cooking time and ensures even cooking with the rice. Boneless, skinless chicken breasts can be used instead.
  • Chicken Stock - Enhances the flavor of the dish. Chicken broth or even water can be used if needed.
  • White Rice - Rinsed, drained, and allowed to dry for the best texture. This prevents excessive starch from making the rice too sticky.

How To Make One Pot Chicken and Rice Dish

While I love using boneless, skinless chicken thighs for their tenderness and taste, I've also made this with boneless, skinless chicken breasts, and it turns out fantastic every time.

STEP 1

Pat the chicken dry, then season all over with salt, pepper, garlic powder, onion powder, paprika, oregano, and chipotle powder. Sear over medium-high heat until browned on each side but not cooked through.

STEP 2

Remove the chicken from the pan and reduce the heat to medium. Add 1 tablespoon of butter, then sauté the onions until tender, about 5 minutes. Stir in the minced garlic and cook for 30 seconds more.

STEP 3

Add the rice to the pan and toast for 2-3 minutes until lightly browned. Stir in the chicken stock. Season with ½ teaspoon or more of salt if using stock that is unsalted.

STEP 4

Return the chicken to the pan. Turn the heat to medium-high, cover, and bring to a boil. Then, reduce the heat to low and cook for 20 minutes.

STEP 5

After 20 minutes, turn off the heat and let the dish rest-without uncovering-for 5-10 minutes. This allows the rice to finish steaming and absorb any remaining liquid.

STEP 6

Remove the lid, fluff the rice and serve. Enjoy!

💡Expert Tips

  • Let the chicken rest at the end - Keeping the lid on for an extra few minutes helps keep the rice perfectly fluffy and ensures the chicken stays juicy.
  • Adjust seasoning to taste - If using low-sodium or unsalted chicken stock, taste and adjust the salt before serving.

More Delicious Recipes

Sheet Pan Pork and Potatoes

Lemon Chicken and Orzo

Cheesy Chicken Spaghetti

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One Pot Chicken and Rice Dish

One Pot Chicken and Rice Dish

This One Pot Chicken and Rice is an easy, homemade dinner made from scratch with tender chicken, fluffy rice, and rich seasonings-all in just one pan! Perfect for busy weeknights.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Rest 5 minutes
Total Time 55 minutes
Course Dinner
Servings 5 Servings

Ingredients
  

  • 5 boneless skinless chicken thighs
  • ½ teaspoon salt
  • ¼-1/2 teaspoon pepper
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 teaspooon paprika
  • 1 teaspoon dried oregano
  • ⅛ teaspoon chipotle powder or cayenne
  • 2 tablespoons olive oil
  • ½ cup onion small diced
  • 3 cloves garlic minced
  • 1 cup white rice rinsed and dried
  • 1 ¾ cups chicken stock

Instructions
 

  • Pat the chicken dry, then season all over with salt, pepper, garlic powder, onion powder, paprika, oregano, and chipotle powder. Heat a large pan over medium-high heat, add in the olive oil and sear the chicken until browned on each side but not cooked through.
  • Remove the chicken from the pan and reduce the heat to medium. Add 1 tablespoon of butter, then sauté the onions until tender, about 5 minutes. Stir in the minced garlic and cook for 30 seconds more.
  • Add the rice to the pan and toast for 2-3 minutes until lightly browned. Stir in the chicken stock, making sure to scrape up any brown bits from the bottom of the pan. Add ½ teaspoon or more of salt if using unsalted or low sodium salt chicken stock.
  • Return the chicken to the pan. Turn the heat to medium-high, cover, and bring to a boil. Then, reduce the heat to low and cook for 20 minutes.
  • After 20 minutes, turn off the heat and let the dish rest-without uncovering-for 5-10 minutes. This allows the rice to finish steaming and absorb any remaining liquid.
  • Remove the lid, fluff the rice and serve. Enjoy!

Notes

  • Rinse and dry the rice - At least 20 minutes before cooking the rice, rinse in a mesh strainer and let dry. This will improve the overall texture of the rice.
  • Let the chicken rest at the end - Keeping the lid on for an extra few minutes helps keep the rice perfectly fluffy and ensures the chicken stays juicy.
  • Adjust seasoning to taste - If using low-sodium or unsalted chicken stock, taste and adjust the salt before serving.
Keyword chicken and rice, one pot dish

Soft and Chewy Peanut Butter Cookies

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Seriously the BEST Soft and Chewy Peanut Butter Cookies. When it comes to classics, this is one that is always a crowd-pleaser. These cookies have the perfect soft and chewy centers with crisp, slightly golden edges-everything you want in a homemade peanut butter cookie.

I've baked countless peanut butter cookies over the years, but this recipe has remained my go-to for as long as I can remember. It has the perfect balance of chewy texture and rich, peanut buttery goodness. Every time I make these, they get rave reviews-so much so that I've lost track of how many times I've been asked for the recipe.

By the way, have you tried my Bakery Style Chocolate Chip Cookies recipe? Or this Chai Spiced Oatmeal Cookies recipe?

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I've baked plenty of cookie variations through the years, but none have ever received as many compliments as this one! I cannot wait for you to try them and let me know what you think!

Key Ingredients

  • Peanut Butter - I prefer using creamy peanut butter for a smooth texture, but chunky peanut butter works if you like a little extra crunch.
  • Butter - Unsalted butter is best, but if you only have salted butter, just reduce the added salt in the recipe.
  • Turbinado Sugar - Optional, but it adds a little sparkle and crunch on top. You can substitute with granulated sugar and roll the cookie dough balls in the sugar before pressing them out with the fork.

How To Make Soft and Chewy Peanut Butter Cookies

These chewy peanut butter cookies come together quickly with just a few basic pantry staples and bake in just 10 minutes!

STEP 1

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

STEP 2

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.

STEP 3

Stir in the peanut butter and mix until well combined. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

STEP 4

Using a one-ounce cookie scoop, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart. Press down gently with a fork in a crisscross pattern.

STEP 5

Sprinkle a little turbinado sugar on top for crunch. Bake for 10 minutes, or until the edges are set and lightly browned.

💡Expert Tips

  • Using softened butter is key to achieving the perfect texture in these cookies. It should be completely soft at room temperature to ensure proper creaming with the sugar. This step is essential, as it helps create the ideal spread and consistency, giving the cookies their signature chewiness.
  • 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.

Storage Tips

Store in an airtight container at room temperature for up to 5 days for the best tasting cookies.

You can also freeze the cookie dough for later use. Scoop the dough into balls and freeze on a baking sheet. Once frozen, transfer them to a freezer bag and bake straight from frozen, adding 1-2 extra minutes to the bake time.

More Delicious Recipes

Chocolate Hazelnut Snowball Cookies

Triple Chocolate Cookies

Strawberry Lemon Cookies

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Chewy Peanut Butter Cookies

Soft and Chewy Peanut Butter Cookies

These soft and chewy peanut butter cookies are the perfect balance of crisp edges and a soft, chewy centers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert

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

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.
  • Using a one-ounce cookie scoop, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart. Press down gently with a fork in a crisscross pattern.
  • Sprinkle a little turbinado sugar on top for crunch. Bake for 10 minutes, or until the edges are set and lightly browned.

Notes

  • Using softened butter is key to achieving the perfect texture in these cookies. It should be completely soft at room temperature to ensure proper creaming with the sugar. This step is essential, as it helps create the ideal spread and consistency, giving the cookies their signature chewiness.
  • 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.
Keyword cookies

Chicken Salad with Grapes and Pecans

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This Chicken Salad with Grapes and Pecans is a delicious twist on the classic chicken salad recipe, with sweet bursts of grapes, the crunch of pecans, and a creamy, dressing that ties it all together. Whether you're serving it on a sandwich, with crackers, or over a bed of fresh greens, this from-scratch chicken salad is a must-try!

I've been making chicken salad for years, and this version is hands-down my favorite. My family loves the sweet and savory contrast, and I love how simple it is to put together. It's also a great recipe for meal prep-I make a big batch at the beginning of the week and enjoy it for quick lunches throughout the week.

You may also like this Curried Chicken Salad, it so good!

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Key Ingredients & Substitutions

  • Dijon Mustard - Adds a slightly tangy flavor that pairs perfectly with the sweetness of the grapes.
  • Grapes - Red grapes are my favorite for their sweetness and color, but green grapes or even chopped apples can be used.
  • Pecans - Toasting them enhances their flavor. If you don't have pecans, walnuts, almonds, or even pine nuts will work beautifully.
  • Cooked Chicken - Rotisserie chicken is a great shortcut, but you can also use poached, baked, or grilled chicken.

How To Make Chicken Salad with Grapes and Pecans

Ready in under one hour and perfect for meal prepping!

STEP 1

In a large mixing bowl, combine the cooked, shredded (or diced) chicken, halved grapes, chopped celery, and diced onion.

STEP 2
In a separate small bowl, whisk together the mayonnaise, Dijon mustard, salt and pepper until smooth.

STEP 3
Pour the dressing over the chicken mixture and mix until fully combined.

STEP 4
Now fold in the toasted pecans.

STEP 5

Serve immediately or chill for 20-30 minutes first.

💡Expert Tips

  • Toast the pecans - It takes just a few minutes but enhances their flavor.
  • Make it ahead - This salad tastes even better after sitting in the fridge for a at least 20 minutes!

Frequently Asked Questions

What can I serve with chicken salad?

It's great on sandwiches, in wraps, with crackers, or over a bed of greens for a lighter option.

How long does chicken salad last in the fridge?

Stored in an airtight container, it will last for up to 3-4 days.

More Delicious Recipes

Broccoli Salad

Avocado Egg Salad

Bacon Ranch Chicken Wrap

Turkey and Spinach Quesadillas

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If you tried this Chicken Salad with Grapes and Pecans 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!

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Chicken Salad with Grapes and Pecans

Chicken Salad with Grapes and Pecans

This Chicken Salad with Grapes and Pecans is a delicious twist on the classic chicken salad recipe, with sweet bursts of grapes, the crunch of pecans, and a creamy, dressing that ties it all together. Whether you're serving it on a sandwich, with crackers, or over a bed of fresh greens, this from-scratch chicken salad is a must-try!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Rest Time 10 minutes
Total Time 40 minutes
Course Lunch
Servings 2 Servings

Ingredients
  

  • 1 chicken breast or approximately 1 cup shredded
  • 1 rib celery small diced
  • ¼ cup onion small diced
  • ½ cup may
  • 2 teaspoons dijon mustard
  • ¼-1/2 teaspoon salt
  • pepper to taste
  • ½ cup red grapes halved
  • ¼ cup pecans toasted & chopped

Instructions
 

  • In a medium pot, boil the chicken until fully cooked. Allow to cool completely before shredding or chopping it.
  • In a large mixing bowl, combine the cooked, shredded (or diced) chicken, halved grapes, chopped celery, and diced onion.
  • In a separate small bowl, whisk together the mayonnaise, Dijon mustard, salt and pepper until smooth.
  • Pour the dressing over the chicken mixture and mix until fully combined.
  • Now fold in the toasted pecans.
  • Serve immediately or chill for 20-30 minutes first.
Keyword chicken salad

Blueberry Scones

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These homemade Blueberry Scones are bursting with sweet, juicy blueberries and have that perfect tender crumb that just melts in your mouth. This failproof recipe is easy to make from scratch and can be prepped ahead of time for busy mornings.

Blueberry scones are a classic breakfast treat that strikes the perfect balance between biscuit-like texture and sweet pastry goodness. Whether you're enjoying them fresh out of the oven or alongside a spread of strawberry blueberry muffins or classic blueberry muffins, these scones are sure to become a family favorite.

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Key Ingredients & Variations

  • Butter: Cold, unsalted butter gives the scones that flaky texture.
  • Blueberries: Fresh or frozen work perfectly. If using frozen, don't thaw them before mixing.
  • Heavy Cream: Adds richness. Substitute with full-fat milk if needed.
  • Mix in your favorite fruit along with the blueberries. Strawberries, cherries, blackberries, and raspberries are great additions to this blueberry scone recipe.
  • Add lemon zest to the dough for a fresh lemony kick.

How To Make Blueberry Scones

Quick, easy and ready in just 45 minutes!

STEP 1

In a large bowl whisk together the flour, baking powder, salt, and sugar.

STEP 2

Cut the cold butter into the flour mixture until it resembles coarse crumbs. Stir in the blueberries.

STEP 3

In a small bowl whisk together the heavy cream, vanilla extract and egg. Now pour into the flour mixture. Stir just until the dough forms. Try not to overmix the dough, this will result in tough scones instead of tender scones.

STEP 4

Transfer the dough to the prepared baking sheet, gently pat the dough out to a circle about 1 inch thick. Score into 8 equal pieces and bake for 15 minutes.

STEP 5

Allow the blueberry scones to cool for 5-10 minutes before drizzling over the icing. Enjoy!

💡Expert Tip

  • Shred the butter and freeze it 30 minutes before making the scones to create flakier scones.
  • Do not overmix the dough. Stir just until the dough forms to prevent tough scones.
  • If you're using frozen blueberries, run them under water until the water is clear. This will reduce the chance of your scones turning a blueish-gray color.

Storage & Reheating Tips

Store Blueberry Scones in an airtight container at room temperature for up to two days or store in the refrigerator for up to one week.

To reheat just pop in the microwave for 10-15 seconds or until warm.

More Delicious Recipes

Eggnog Scones

Blueberry Crumb Muffins

Buttermilk Biscuits

Homemade Pancakes

Frequently Asked Questions

Can I make Blueberry Scones ahead of time?

Absolutely! You can make blueberry scones several days in advance. Just make the dough, pop it in the freezer then thaw and bake when needed.

Can I add other fruits or flavors?

Yes, you can add a mixture of berries for a fresh berry scone. Or try adding lemon zest to the scone dough and the icing for a delicious lemon blueberry scone!

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Blueberry Scones

Blueberry Scones

The best homemade blueberry scones recipe! Easy to make from scratch with fresh or frozen blueberries, these scones are perfect for breakfast or brunch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Rest 5 minutes
Total Time 30 minutes
Course Breakfast
Servings 8 Servings

Ingredients
  

  • 3 ounces cold unsalted butter cut into small pieces
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • ⅓ cup granulated sugar
  • ¾ cup heavy cream cold
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 cup fresh blueberries

Scone Icing

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

Instructions
 

  • Preheat an oven to 375°F and line a baking sheet with parchment paper.
  • In a large bowl combine the flour, baking powder, salt and sugar.  Whisk to fully combine.  
  • Cut the cold butter into the flour until it resembles coarse crumbs. Stir in the blueberries.
  • In a small bowl whisk together the heavy cream, vanilla extract and egg.  
  • Pour the heavy cream mixture into the flour mixture and stir to combine.  Stirring just until the dough forms.
  • Scoop it out onto the prepared baking sheet.  Gently pat the dough out into a circle about 1 inch thick. Score into 8 equal pieces and bake for 15 minutes.
  • In a small bowl whisk together the ½ cup of powdered sugar, 3 tablespoons of heavy cream and ¼ teaspoon of vanilla extract. Drizzle over scones 5-10 minutes after they come out of the oven. Or allow them to cool completely before icing them. Enjoy!

Notes

  • Shred the butter and freeze it 30 minutes before making the scones to create flakier scones.
  • Do not overmix the dough. Stir just until the dough forms to prevent tough scones.
  • If you're using frozen blueberries, run them under water until the water is clear. This will reduce the chance of your scones turning a blueish-gray color.
Keyword breakfast, Scones

Cheesy Chicken Spaghetti

by 1 Comment

There's something undeniably comforting about a warm, cheesy, baked pasta dish and this Cheesy Chicken Spaghetti is a classic that never gets old. Of course, I put my from scratch twist on it! Instead of using condensed soups and a block of Velvetta, this version features a homemade creamy cheese sauce that's simple yet absolutely delicious.

I grew up eating just about every kind of chicken spaghetti recipe you can think of. It's kind of a staple here in the South, popping up at most family gatherings, potlucks, and church events. Now, it's one of my go-to weeknight dinners. Not only is it easy to prepare, but it's also perfect for making ahead and freezer friendly!

If you love Chicken Spaghetti, check out my Italian Chicken Spaghetti recipe or this super easy Crock Pot Cheesy Chicken Spaghetti recipe.

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Key Ingredients & Substitutions

  • Chicken - I typically use boneless, skinless chicken breasts, but chicken thighs or even a whole chicken will work.
  • Chicken Stock - A good-quality chicken stock adds deep flavor. You can substitute with chicken broth if needed.
  • Sour Cream - Adds creaminess and enhances the overall flavor of the sauce.
  • Cheese - I love using a combination of cheddar and colby cheese. Other varieties that are good to use are colby jack, sharp cheddar, or mozzarella.
  • Pimentos - These jarred red peppers add both color and flavor. You can replace them with sautéed bell peppers if you do not have jarred pimentos.
  • Diced Tomatoes - If you prefer, you can swap them for a can of Rotel. Which is what is in a lot of Southern Chicken Spaghetti recipes.

How To Make Cheesy Chicken Spaghetti

This creamy chicken spaghetti is so easy to make and bakes to perfection in just 45 minutes!

STEP 1

Place the chicken in a large pot and cover with water. Bring to a boil and cook until the chicken is fully cooked. Allow to cool enough to handle, then shred or chop.

STEP 2

In a large skillet over medium heat, add the olive oil and butter. Add diced onions and sauté until tender. Add in the minced garlic and cook 30 seconds more. Now stir in flour and cook for about 1 minute.

STEP 3

Then gradually whisk in the chicken stock and milk to create the cheese sauce.

STEP 4

Once the sauce has thickened reduce the heat to medium low and whisk in the cheddar and colby cheese, followed by the sour cream and seasonings. Stir until melted and creamy. Now add the diced tomatoes and pimento peppers. Stir well.

STEP 5

In a large bowl, combine the shredded chicken, cooked pasta, and cheese sauce. Toss everything together until fully combined.

STEP 6

Transfer to a lightly greased 9x13 baking dish, top with remaining cheese, cover and bake for 40-45 minutes or until bubbly and the cheese is melted on top. Enjoy!

💡Expert Tips

  • Cook your pasta al dente - Since the spaghetti will continue cooking in the oven, cooking it to al dente will prevent a mushy texture.
  • Use freshly shredded cheese - pre-shredded cheese contains anti-caking agents that can affect how smoothly it melts.
  • Make it ahead! - Assemble the dish, cover, and refrigerate for up to 24 hours before baking.

Frequently Asked Questions

Can I freeze Cheesy Chicken Spaghetti?

Yes! Assemble the chicken spaghetti and freeze it (unbaked) for up to 3 months. When ready to cook, thaw in the fridge overnight and bake as directed. Add an additional 10 minutes or longer to the bake time since it will be cold when going into the oven.

What goes well with Chicken Spaghetti?

Sides that go well with Chicken Spaghetti are Garlic Bread, Breadsticks, a simple garden salad, and vegetables like green beans or broccoli.

What is the best cheese for Chicken Spaghetti?

I love using cheddar and colby, but Mozzarella, Monterey Jack, or a Mexican blend would work well too.

More Delicious Recipes

One Pot Chicken and Orzo

Creamy Parmesan Chicken Pasta

Homemade Breadsticks

The Best Garlic Bread Recipe

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Cheesy Chicken Spaghetti

Cheesy Chicken Spaghetti

Cheesy Chicken Spaghetti (From Scratch!) is a creamy, comforting baked pasta dish made with tender chicken, spaghetti, and a homemade cheese sauce-no condensed soups needed! This easy-to-make recipe is perfect for busy weeknights, meal prep, or even freezing for later. Loaded with flavor and made completely from scratch, it's a family favorite that everyone will love!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dinner
Servings 8

Ingredients
  

  • 1 ½ pounds boneless, skinless chicken breasts
  • 8 ounces spaghetti noodles cooked to al dente
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup onion small diced
  • 4 cloves garlic minced
  • ¼ cup all-purpose flour
  • 2 cups chicken stock
  • 1 ½ cups milk
  • ¼ cup sour cream
  • 1 cup cheddar cheese shredded
  • 1 cup colby cheese shredded
  • 14.5 ounces petite diced tomatoes drained
  • 4 ounces pimento peppers drained
  • 1 ½- 2 teaspoons salt
  • 1 ½ teaspoons garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon parsley minced
  • pepper to taste

Instructions
 

  • Place the chicken in a large pot and cover with water. Bring to a boil and cook until the chicken is fully cooked. Allow to cool enough to handle, then shred or chop.
  • In a large skillet over medium heat, add the olive oil and butter. Add diced onions and sauté until tender. Add in the minced garlic and cook 30 seconds more. Now stir in flour and cook for about 1 minute, then gradually whisk in the chicken stock and milk to create the cheese sauce.
  • Once the sauce has thickened reduce the heat to medium low and whisk in ½ cup of cheddar cheese and ½ cup of colby cheese, followed by the sour cream and seasonings. Stir until melted and creamy.
  • Preheat an oven to 350°F and lightly grease a 9x13 baking dish.
  • Now add the diced tomatoes and pimento peppers to the cheese sauce. Stir well then remove from the heat.
  • In a large bowl, combine the shredded chicken, cooked pasta, and cheese sauce. Toss everything together until fully combined.
  • Transfer to the prepared baking dish, top with remaining cheese, cover and bake for 40-45 minutes or until bubbly and the cheese is melted on top. Enjoy!

Notes

  • Cook your pasta al dente - Since the spaghetti will continue cooking in the oven, cooking it to al dente will prevent a mushy texture.
  • Use freshly shredded cheese - pre-shredded cheese contains anti-caking agents that can affect how smoothly it melts.
  • Make it ahead! - Assemble the dish, cover, and refrigerate for up to 24 hours before baking.
Keyword baked pasta, chicken spaghetti

Pulled Pork Sliders

by 1 Comment

Juicy, tender, and packed with flavor, these barbecue Pulled Pork Sliders are crazy good! Made completely from scratch with slow-cooked pulled pork, crispy bacon, and a spicy coleslaw that brings the heat. Whether you're making them for a family dinner, game day, or a backyard cookout, these pulled pork sliders on Hawaiian rolls are the ultimate slider experience!

What truly sets these pulled pork sliders apart is the braising liquid that doubles as a rich barbecue sauce and the spicy coleslaw that adds the perfect kick. This isn't just any coleslaw, it's bold, spicy, and refreshing with a mix of jalapeños, cilantro, and lime adding the perfect balance of crunch and brightness to compliment the richness of the pork.

Looking for more crowd-pleasing recipes? Check out these favorites: Broccoli Salad and Loaded Potato Salad!

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Key Ingredients & Substitutions

  • Pulled Pork - Use my Dutch Oven Pulled Pork recipe for the best homemade flavor, or substitute with about 2 pounds of your favorite pulled pork.
  • Thick Cut Bacon - Adds a smoky, crispy bite that takes these sliders to the next level.
  • Hawaiian Rolls - These soft, slightly sweet rolls are a family favorite. You can substitute with dinner rolls or any slider buns if needed.
  • Onions - Red, yellow, or white onions all work well for the coleslaw.
  • Apple Cider Vinegar - Adds tang to the coleslaw; white vinegar can be used as a substitute.
  • Spicy Coleslaw - The PERFECT coleslaw for pulled pork sliders. You can substitute with your favorite coleslaw or use my traditional coleslaw recipe.

How To Make Pulled Pork Sliders

These barbecue pulled pork sliders are perfect for your next backyard party or potluck!

STEP 1

Prepare the pulled pork using my Dutch Oven Pulled Pork recipe or warm up your favorite pulled pork in a skillet over medium heat. (If using your own pulled pork, you may also need barbecue sauce.)

STEP 2

Make the spicy coleslaw by combining shredded cabbage, thinly sliced red onions, chopped jalapeños, mayo, sugar, apple cider vinegar, cilantro, lime juice, salt, pepper, and chipotle powder in a large bowl. Mix well and adjust seasonings to taste.

STEP 3

Slice the Hawaiian rolls in half and lightly butter the cut sides. Toast in a skillet or under the broiler until golden brown.

STEP 4

Assemble the sliders by layering pork on the bottom half of each roll, a drizzle of barbecue sauce if desired, followed by crispy bacon and a generous scoop of spicy coleslaw. Top with the other half of the roll and serve immediately!

Pulled Pork Sliders

💡Expert Tips

  • Make Ahead - The pulled pork can be made a day in advance and reheated for easy assembly.
  • Adjust the Spice - Add extra jalapeños or chipotle powder to the coleslaw for more heat or leave them out if you prefer a milder coleslaw.
  • Crispy Rolls - Toasting the Hawaiian rolls adds great texture and prevents them from getting soggy.
  • Extra Sauce - If you love saucy sliders, drizzle a little extra barbecue sauce over the pork before adding the coleslaw.

More Delicious Recipes

Potato Salad

Homemade Baked Beans

Deviled Eggs

Bruschetta Chicken

Frequently Asked Questions

What's the best side dish for pulled pork sliders?

Classic sides like baked beans, mac and cheese, or potato salad pair perfectly with these sliders.

What goes on a pulled pork slider?

Coleslaw is always great on pulled pork sliders. Pickled red onions are also a great addition.

How many sliders can you get from 1 pound of pulled pork?

You can get around 6-8 sliders from 1 pound of pulled pork. This recipe uses about 2 pounds to make 12 sliders. It really depends on how much meat you put on each slider.

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Pulled Pork Sliders

Pulled Pork Sliders

These homemade Pulled Pork Sliders on Hawaiian rolls are packed with flavor! Made with slow-cooked barbecue pulled pork, crispy bacon, and a spicy coleslaw for pulled pork sliders, they're the ultimate crowd-pleaser.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 3 hours 30 minutes
Rest Time 10 minutes
Total Time 4 hours 20 minutes
Course Dinner
Cuisine American
Servings 12 Sliders

Ingredients
  

  • 2 pounds pulled pork see my Dutch Oven Pulled Pork Recipe
  • 6 slices thick cut bacon cooked and cut into bite sized pieces
  • 12 slider buns
  • 3 tablespoons butter softened
  • 3 cups green cabbage shredded
  • ¼ cup red onion thinly sliced
  • 1-2 jalapeños finely chopped
  • ⅓ cup mayo
  • 1 teaspoon granulated sugar
  • 1 ½ teaspoons apple cider vinegar
  • ¼ cup fresh cilantro chopped
  • 1 tablespoon lime juice
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼-1/2 teaspoon chipotle powder or cayenne

Instructions
 

  • Prepare the pulled pork using my Dutch Oven Pulled Pork recipe or warm up your favorite pulled pork in a skillet over medium heat. (If using your own pulled pork, you may also need barbecue sauce.)
  • Make the spicy coleslaw by combining shredded cabbage, thinly sliced red onions, chopped jalapeños, mayo, sugar, apple cider vinegar, cilantro, lime juice, salt, pepper, and chipotle powder in a large bowl. Mix well and adjust seasonings to taste.
  • Slice the Hawaiian rolls in half and lightly butter the cut sides. Toast in a skillet or under the broiler until golden brown.
  • Assemble the sliders by layering pulled pork on the bottom half of each roll, a drizzle of barbecue sauce if desired, followed by crispy bacon and a generous scoop of spicy coleslaw. Top with the other half of the roll and serve immediately!

Notes

Dutch Oven Pulled Pork - This recipe will make more than what you need to make 12 sliders. 
  • Make Ahead - The pulled pork can be made a day in advance and reheated for easy assembly.
  • Adjust the Spice - Add extra jalapeños or chipotle powder to the coleslaw for more heat or leave them out if you prefer a milder coleslaw.
  • Crispy Rolls - Toasting the Hawaiian rolls adds great texture and prevents them from getting soggy.
  • Extra Sauce - If you love saucy sliders, drizzle a little extra barbecue sauce over the pulled pork before adding the coleslaw.
Keyword pulled pork, sliders

Vanilla Bundt Cake

by 2 Comments

This homemade Vanilla Bundt Cake is rich, buttery and full of delicious vanilla flavor! It's easy to make, comes together with simple ingredients, and bakes up beautifully every time. Perfect for weeknights, special occasions, or just because!

Vanilla Bundt Cake

If you love classic desserts, this Vanilla Bundt Cake is about as timeless as it gets. It's easy to make, perfect for customizing, and the batter serves as a fantastic base for a variety of flavor combinations. It is perfect with or without the icing.

This is one of those recipes that I find myself coming back to again and again. It's perfectly moist and has the best vanilla flavor. Simple, yet perfect for any occasion! If you're looking for another bundt cake to try, my Cranberry Orange Bundt Cake is a festive favorite, especially around the holidays!

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Key Ingredients & Substitutions

  • Unsalted Butter - Provides richness and flavor. If using salted butter, reduce the added salt in the recipe.
  • Buttermilk - Adds moisture and tenderness. If you don't have buttermilk, substitute with 1 cup of milk mixed with 1 tablespoon of lemon juice or white vinegar.
  • Sour Cream - Enhances the flavor and keeps the cake extra moist. You can swap it with plain Greek yogurt if needed.
  • Vanilla Extract - The star of the show! Use high-quality pure vanilla extract for the best flavor.

How To Make Vanilla Bundt Cake

This homemade bundt cake is easy to make from scratch, and the results are always incredible!

STEP 1

Cream the butter and sugar until the mixture is light and fluffy, which should take about 5 minutes. Then, add the eggs one at a time, ensuring each is well incorporated before adding the next. Add in the vanilla extract and mix until fully combined.

STEP 2

In a separate bowl whisk together the buttermilk and sour cream. In another bowl whisk together the flour, baking powder, baking soda and salt.

STEP 3

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.

STEP 4

 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.

STEP 5

Allow the cake to cool for 5 minutes them invert it onto a cooling rack. While the cake is cooling whisk together the powdered sugar, milk and vanilla extract. Once the cake has completely cooled, pour over the icing. Enjoy!

Vanilla Bundt Cake

💡Expert Tips

  • Use room temperature ingredients for the best texture.
  • Don't overmix the batter to keep the cake light and fluffy.
  • Grease and flour the bundt pan thoroughly to prevent sticking.
  • Let the cake cool completely before icing or slicing.

Frequently Asked Questions

How do I keep my bundt cake from sticking to the pan?

Generously grease the bundt pan with oil, then coat it with flour to prevent the bundt cake form sticking to the pan.

How do I store my bundt cake?

You can store bundt cake at room temperature for up to 3 days in an airtight container or refrigerate for up to a week.

More Delicious Recipes

Vanilla Cupcakes with Chocolate Frosting

German Choclate Cake

Vanilla Cake

Oatmeal Raisin Cookies

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Vanilla Bundt Cake

Vanilla Bundt Cake

This classic Vanilla Bundt Cake recipe is the perfect dessert for any occasion. Made with sour cream to add extra moisture, this bundt cake is one to keep in your recipe book!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 30 minutes
Total Time 1 hour 40 minutes
Course Dessert
Servings 12 Servings

Ingredients
  

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

Simple Icing

  • 2 cups powdered sugar
  • 3 tablespoons milk + 1 teaspoon
  • 1 teaspoon vanilla extract

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 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 them invert it onto a cooling rack. While the cake is cooling whisk together the powdered sugar, milk and vanilla extract. Once the cake has completely cooled, pour over the icing. Enjoy!

Notes

  • Use room temperature ingredients for the best texture.
  • Don't overmix the batter to keep the cake light and fluffy.
  • Grease and flour the bundt pan thoroughly to prevent sticking.
  • Let the cake cool completely before icing or slicing.
Keyword bundt cake, dessert

Italian Dressing Chicken

by Leave a Comment

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. Whether you're looking for a quick weeknight dinner or a great meal prep option, this marinated chicken is sure to become a family favorite.

Italian Dressing Chicken

As a busy mom, I love having a bag of this Italian dressing marinated chicken in the freezer, ready to go. With just a quick thaw overnight, I can pop it in the oven the next day and have a delicious, fuss-free dinner on the table with minimal effort. It's a total game-changer for busy nights!

If you love easy recipes, you might also like these weeknight friendly favorites, One Pot Chicken and Orzo and Sheet Pan Pork and Potatoes.

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Key Ingredients & Substitutions

  • Chicken Breasts - Boneless, skinless chicken breasts make for a quick and easy meal, but you can also use chicken tenders, thighs, or even drumsticks. Keep in mind that different cuts will require different cooking times.
  • Apple Cider Vinegar - Adds tangy depth to the marinade. You can substitute white wine vinegar, red wine vinegar, or even lemon juice for a slightly different flavor profile.
  • Dijon Mustard - Brings creaminess and a slight bite to the dressing. If needed, you can swap it for yellow mustard, or stone-ground mustard.

How To Make Italian Dressing Chicken

This baked chicken with Italian Dressing recipe is so simple, and the results are incredible! Here's how to make it:

STEP 1

In a small bowl mix together the olive oil, apple cider vinegar, Dijon mustard, salt, pepper, minced garlic, red pepper flakes, honey and Italian seasoning.

Italian Dressing Chicken
Italian Dressing Chicken

STEP 2

Place the chicken breasts in a large zip-top bag or shallow dish. Pour the Italian dressing marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 24 hours for maximum flavor.

STEP 3

Preheat your oven to 400°F. Transfer the marinated chicken to a baking dish and discard any excess marinade. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F. Enjoy!

💡Expert Tips

  • Marinate for longer - If time allows, marinating overnight will result in the most flavorful and juicy chicken.
  • Grill it! - Instead of baking, try grilling the chicken for a delicious smoky flavor. Cook over medium-high heat for about 5-7 minutes per side.
  • Use it in meal prep - This chicken is perfect for meal prepping! Slice it up and store it in the fridge to add to salads, wraps, or grain bowls throughout the week.
Italian Dressing Chicken

Storing & Freezing

Refrigerating - Store cooked Italian Dressing Chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven for the best texture.

Freezing Marinated Chicken - Place the raw, marinated chicken in a freezer-safe bag, remove as much air as possible, and freeze for up to 3 months. Thaw overnight in the fridge before cooking. To cook just follow the instructions below.

More Delicious Recipes

Bruschetta Chicken

Smothered Chicken

Easy Chicken and Quinoa Salad

Frequently Asked Questions

How long to marinate Chicken in Italian Dressing?

Marinate for at least 30 minutes. Longer if you have the time. Marinating overnight is ideal.

How to cook chicken marinated in Italian Dressing in the oven?

Baked marinated chicken in a 400°F oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F.

Can I use store-bought Italian Dressing instead of homemade?

Absolutely! Grab a good quality dressing and marinate for 30 minutes to 24 hours before cooking.

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Italian Dressing Chicken

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Rest 30 minutes
Total Time 1 hour 5 minutes
Course Dinner
Servings 4 Servings

Ingredients
  

  • 4 chicken breasts
  • ¼ cup olive oil or any neutral tasting oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 cloves garlic minced
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon honey
  • 1 ¼ teaspoons Italian seasoning

Instructions
 

  • In a small bowl mix together the olive oil, apple cider vinegar, Dijon mustard, salt, pepper, minced garlic, red pepper flakes, honey and Italian seasoning.
  • Place the chicken breasts in a large zip-top bag or shallow dish. Pour the Italian dressing marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 24 hours for maximum flavor.
  • Preheat your oven to 400°F. Transfer the marinated chicken to a baking dish and discard any excess marinade. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F. Enjoy!

Notes

  • One 4-6 ounce chicken breast is usually enough for one serving. When I am using larger chicken breasts I like to cut them into 2 pieces.
  • If time allows, marinating overnight will result in the most flavorful and juicy chicken.
    Instead of baking, try grilling the chicken for a delicious smoky flavor. Cook over medium-high heat for about 5-7 minutes per side.
  • This chicken is perfect for meal prepping! Slice it up and store it in the fridge to add to salads, wraps, or grain bowls throughout the week.
Keyword baked chicken,, dinner

Carrot Cake Cinnamon Rolls

by Leave a Comment

There's something extra special about the smell of homemade cinnamon rolls filling the kitchen - and when you add the flavors of carrot cake into the mix, you have the ultimate springtime treat! These Carrot Cake Cinnamon Rolls are soft, fluffy, and packed with shredded carrots, raisins, and walnuts, all topped with a rich cream cheese frosting that gives them that signature carrot cake vibe.

Carrot Cake Cinnamon Rolls

They're the perfect mashup of two classic desserts, making them ideal for Easter brunch or any time you're craving something sweet from scratch.

I absolutely love making cinnamon rolls - if you've been around here for a while, you know I have several variations from my classic Cinnamon Rolls to these Strawberry Cheesecake Cinnamon Rolls. This version brings a little something extra to the table with the flavors of carrot cake baked right into the dough.

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Key Ingredients & Substitutions

  • Shredded Carrots - I like to use the shredding attachment on my food processor to make this job easier, but a box grater works just as well.
  • Raisins - They add a little pop of sweetness in every bite. If you're not a fan, feel free to leave them out.
  • Walnuts or Pecans - Either works beautifully in this recipe, adding a nice crunch. Or use both like I do in my carrot cake recipe! You can omit the nuts if you'd prefer a nut-free version.

How To Make Carrot Cake Cinnamon Rolls

Making cinnamon rolls from scratch might seem intimidating, but I promise - it's easier than you think! Here's how to bring these carrot cake cinnamon rolls to life:

STEP 1

Combine the yeast, warm milk, vanilla extract, sugar and spices in the bowl of a stand mixer fitted with the hook attachment. Allow to sit for 2-5 minutes for the yeast to dissolve. Add in 2 cups of the flour and mix to combine. Now add in the salt, egg, shredded carrots and raisins. Mix well.

STEP 2

Begin gradually adding in the remaining flour, adding 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.

STEP 3

Continue to knead the dough until it is well-developed and can pass the windowpane test. This will take 8-10 minutes. Once done, cover the dough and let it proof until it has doubled in size.

STEP 4

On a lightly floured surface, roll the dough out into a 10×15-inch rectangle. Spread the cinnamon sugar butter over the dough. Sprinkle the chopped walnuts over the cinnamon sugar butter mixture.

Carrot Cake Cinnamon Rolls
Carrot Cake Cinnamon Rolls
Carrot Cake Cinnamon Rolls

STEP 5

Starting with the long end, roll the dough into log. Cut into 12 equal sized rolls, place in prepared dish.  Cover and let proof for 30 minutes or until puffy. Once ready, bake for 30 minutes.

STEP 6

Prepare the cream cheese frosting while the cinnamon rolls are baking. Add the softened cream cheese and softened butter to a mixing bowl and beat until smooth. Gradually add in the powdered sugar and continue beating until smooth and fluffy. Mix in the vanilla extract. Spread over the cinnamon rolls 5 minutes after they come out of the oven. Top with additional chopped walnuts. Enjoy!

Carrot Cake Cinnamon Rolls
Carrot Cake Cinnamon Rolls

💡Expert Tips

  • You will see the dough go through several stages while adding the butter during the kneading process. This is normal, do not be tempted to add more flour.
  • Make sure the dough is fully kneaded before moving to proofing. It should pass the windowpane test.

More Delicious Recipes

Apple Pie Cinnamon Rolls

Chocolate Cinnamon Rolls

Easy Apple Danishes

Easter Sugar Cookies

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Carrot Cake Cinnamon Rolls

Carrot Cake Cinnamon Rolls

Carrot Cake Cinnamon Rolls are a fun twist on traditional cinnamon rolls. They take all the warm spices, sweet carrots, and crunchy nuts you love in carrot cake and wrap them up in pillowy soft dough. The result is a comforting, homemade treat that's hard to resist.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 2 hours
Total Time 3 hours
Course Breakfast
Servings 12 Cinnamon Rolls

Ingredients
  

  • 2 ¼ teaspoons active dry yeast
  • 1 ½ cups milk warm
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon ginger
  • ⅛ teaspoon nutmeg
  • ⅓ cup granulated sugar
  • 2 cups bread flour
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 large egg
  • ½ cup carrots shredded
  • ½ cup dark raisins
  • 6 tablespoons unsalted butter softened
  • ¾ cup walnuts chopped

Cinnamon Sugar Butter

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

Cream Cheese Frosting

  • 4 ounces cream cheese softened
  • 4 ounces unsalted butter softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract

Instructions
 

  • Combine the yeast, warm milk, vanilla extract, ¼ teaspoon cinnamon, ⅛ teaspoon ginger, ⅛ teaspoon nutmeg and sugar in the bowl of a stand mixer fitted with the hook attachment. Allow to sit for 2-5 minutes for the yeast to dissolve.
  • Add in 2 cups of the flour and mix to combine. Now add in the salt, egg, shredded carrots and raisins. Mix well.
  • Begin gradually adding in the remaining flour, adding 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 tablespoon at a time.
  • Continue to knead the dough until it is well-developed and can pass the windowpane test. This will take 8-10 minutes. Once done, cover the dough and let it proof until it has doubled in size.
  • While the dough is proofing make the cinnamon sugar butter.  Mix together the softened butter, brown sugar and cinnamon. Set aside.
  • Once the dough is ready to be shaped, line a 9x13 baking dish with parchment paper and preheat the oven 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. Then sprinkle ½ cup of the chopped walnuts over the butter mixture.
  • Begin with the long end and roll the dough into a log. Slice into 12 equal-sized rolls and arrange them in the prepared dish. Cover and allow to proof for 30 minutes, or until they become puffy. Once they're ready, bake for 30 minutes.
  • Prepare the cream cheese frosting while the cinnamon rolls are baking. Add the softened cream cheese and softened butter to a mixing bowl and beat until smooth. Gradually add in the powdered sugar and continue beating until smooth and fluffy. Mix in the vanilla extract.
  • Allow the cinnamon rolls to cool for 5 minutes after they come out of the oven. Then spread the cream cheese frosting over the cinnamon rolls. Top with remaining ¼ cup chopped walnuts. Enjoy!
Keyword breakfast, cinnamon rolls

Homemade Buttermilk Pancakes

by Leave a Comment

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Everyone needs a great Homemade Buttermilk Pancakes recipe in their collection. There's something special about whipping up a batch of fluffy pancakes made from scratch. These pancakes are light, buttery, and cooked to golden perfection-perfect for slow weekend mornings or a cozy breakfast anytime.

What makes these best buttermilk pancakes so irresistible is the combination of simple ingredients that deliver big flavor and the fluffiest homemade pancakes. Whether you're serving them fresh off the griddle or freezing extras for busy mornings, this recipe is one you'll reach for again and again.

In our house, breakfast for dinner is always a hit, and these pancakes are often on the menu. They pair perfectly with crispy bacon or fresh fruit, making them a versatile option for any meal of the day.

If you're a fan of buttermilk recipes like we are, you'll also love these Buttermilk Waffles or flaky Buttermilk Biscuits-both are perfect for any breakfast spread.

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Key Ingredients & Substitutions

  • Buttermilk: A key ingredient for flavor and fluffiness. If you don't have buttermilk, use milk with a little vinegar or lemon juice added.
  • Butter: For the best flavor. Melted butter adds richness to the batter.

How To Make Homemade Buttermilk Pancakes

These fluffy pancakes come together quickly with just a few simple steps!

STEP 1

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

STEP 2

In a separate bowl, whisk the buttermilk, egg, vanilla extract and melted butter until combined.

STEP 3

Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter will be slightly lumpy-don't overmix! Now let the batter rest for 10-20 minutes before cooking.

STEP 4

Heat a skillet or griddle over medium heat and lightly grease with oil. Pour about ¼ cup of batter onto the skillet for each pancake.

STEP 5

Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown. Continue with the remaining batter. Serve with butter and maple syrup. Enjoy!

💡Expert Tips

  • Use room temperature ingredients to ensure the mixture comes together smoothly.
  • When incorporating melted butter into the milk, slightly warm the milk so the butter doesn't solidify when mixed together.
  • Don't overmix the batter-lumps are okay! Overmixing can lead to dense pancakes.
  • Let the batter rest for 10-20 minutes before cooking. This step helps create super fluffy pancakes!

More Delicious Recipes

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Homemade Buttermilk Pancakes

Homemade Buttermilk Pancakes

The best Homemade Buttermilk Pancakes recipe!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Rest Time 15 minutes
Total Time 40 minutes
Course Breakfast
Servings 6

Ingredients
  

  • 1 ¾ cups buttermilk slightly warmed
  • ¼ cup butter melted
  • 1 large egg room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 4 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Instructions
 

  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, whisk the buttermilk, egg, vanilla extract and melted butter until combined.
  • Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter will be slightly lumpy-don't overmix! Now let the batter rest for 10-20 minutes before cooking.
  • Heat a skillet or griddle over medium heat and lightly grease with oil. Pour about ¼ cup of batter onto the skillet for each pancake.
  • Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown. Continue with the remaining batter. Serve with butter and maple syrup. Enjoy!

Notes

  • This recipe makes 10-12 medium pancakes.
  • Use room temperature ingredients to ensure the mixture comes together smoothly.
  • When incorporating melted butter into the milk, slightly warm the milk so the butter doesn't solidify when mixed together.
  • Don't overmix the batter-lumps are okay! Overmixing can lead to dense pancakes.
  • Let the batter rest for 10-20 minutes before cooking. This step helps create super fluffy pancakes!
Keyword breakfast, pancakes

Parmesan and Garlic Roasted Potatoes

by Leave a Comment

I love simple side dishes like this one that takes minimal effort yet produces maximum flavor. Once you try these homemade Parmesan and Garlic Roasted Potatoes, you'll find yourself making them on repeat!

When it comes to the best version of roasted potatoes, Parmesan and Garlic Roasted Potatoes easily take the top spot. There's something so satisfying about tender potatoes with crispy, golden edges covered in savory garlic and parmesan cheese. They're packed with flavor and simple enough to make any night of the week.

The combination of garlic and salty parmesan creates an irresistible crust that makes these potatoes a family favorite. I could seriously eat my weight in these delicious potatoes-they're that good! Whether you're serving them alongside roasted tenderloin or crispy roasted chicken thighs, they're sure to steal the spotlight.

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Key Ingredients & Substitutions

  • Red or Yellow Potatoes: Cut into 1-1 ½-inch pieces so that they cook evenly.
  • Freshly Minced Garlic: For the best garlic flavor. 1 teaspoon of garlic powder can be substituted if needed.
  • Freshly Grated Parmesan Cheese: This gives the potatoes their crispy crust. Freshly shredded parmesan can be substituted if needed.

How To Make Parmesan and Garlic Roasted Potatoes

These roasted potatoes are so easy to make and come out perfect every time!

STEP 1

In a large bowl, toss the potatoes with melted butter, 1 tablespoon olive oil, minced garlic, salt, pepper, paprika, 1 tablespoon parsley and oregano until evenly coated.

STEP 2

Sprinkle in ¼ cup of the grated parmesan cheese and toss again to coat the potatoes evenly.

STEP 3

Drizzle 2 tablespoons of the olive oil over the parchment paper, sprinkle the remaining parmesan cheese in an even layer.

STEP 4
Spread the potatoes out in a single layer on the prepared baking sheet, cut side down. Roast for 30-35 minutes, without stirring, until the potatoes are golden brown and crispy on the bottoms. Garnish with remaining parsley. Enjoy!

💡Expert Tips

  • Cut the potatoes into 1-1 ½-inch pieces to ensure even cooking.
  • Do not stir the potatoes while they are roasting-this helps them get that crispy golden crust.

More Delicious Recipes

Roasted Potatoes

Rice Pilaf

Roasted Brussels Sprouts

Sautéed Green Beans and Mushrooms

Frequently Asked Questions

Is it necessary to boil potatoes before roasting them?

No, you don't need to boil the potatoes before roasting them. By cutting them into 1 - 1 ½-inch pieces and roasting at a high temperature of 425°F, they'll cook perfectly crispy on the outside and tender on the inside.

Do I need to peel the potatoes before roasting them?

No, you do not need to peel the potatoes before roasting them.

What is the best way to reheat roasted potatoes?

The best way to reheat roasted potatoes is to place them in a 400-425°F oven and roast for 15-20 minutes or until warmed through and crispy.

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Parmesan and Garlic Roasted Potatoes

Parmesan and Garlic Roasted Potatoes

Crispy Parmesan and Garlic Roasted Potatoes are the perfect easy side dish! These flavorful potatoes are golden, crispy, and made from scratch with simple ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dishes
Servings 5

Ingredients
  

  • 1 ½ pounds red potatoes cut into 1-1 ½ inch pieces
  • 3 tablespoons olive oil
  • 2 tablespoons butter melted
  • 3 cloves garlic minced
  • 2 tablespoons fresh parsley chopped
  • ½ teaspoon dried oregano
  • ⅓ cup grated parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon paprika

Instructions
 

  • Preheat an oven to 425 °F and line a baking sheet or baking dish with parchment paper. 
  • In a large bowl, toss the potatoes with melted butter, 1 tablespoon olive oil, minced garlic, salt, pepper, paprika, 1 tablespoon parsley and oregano until evenly coated.
  • Sprinkle in ¼ cup of the grated parmesan cheese and toss again to coat the potatoes evenly.
  • Drizzle 2 tablespoons of the olive oil over the parchment paper, sprinkle the remaining parmesan cheese in an even layer.
  • Spread the potatoes out in a single layer on the prepared baking sheet, cut side down. Roast for 30-35 minutes, without stirring, until the potatoes are golden brown and crispy on the bottoms. Garnish with remaining parsley. Enjoy!

Notes

  • Red or Yellow Potatoes: Cut into 1-1 ½-inch pieces so that they cook evenly.
  • Freshly Minced Garlic: For the best garlic flavor. 1 teaspoon of garlic powder can be substituted if needed.
  • Freshly Grated Parmesan Cheese: This gives the potatoes their crispy crust. Freshly shredded parmesan can be substituted if needed.
Keyword roasted potatoes, side dishes

Easter Sugar Cookies

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Making sugar cookies for Easter is a tradition in many households, and these cookies are the perfect addition to any Easter celebration. They're easy to make, fun to decorate, and taste absolutely delicious. Whether you're baking with your kids or preparing a batch for an Easter gathering, these cookies are sure to be a hit.

If you love festive Easter treats, be sure to check out my Easter M&M Sprinkle Cookies-another colorful and delicious option!

One of my favorite things about this recipe is how versatile it is. You can switch up the colors, use different sprinkles, or customize them to match your Easter decor. The chewy texture of these cookies makes them absolutely irresistible! And if you're looking for another Easter dessert, Carrot Cake is always a crowd-pleaser!

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Key Ingredients & Substitutions

  • Unsalted Butter - Softened butter is essential for the creaming process, which helps create a tender, chewy texture.
  • 1 Whole Egg + 1 Egg Yolk - This combination adds richness and chewiness to the cookies.
  • Vanilla & Almond Extract - The blend of these two extracts enhances the flavor beautifully.
  • Buttercream Frosting - A homemade buttercream frosting gives these cookies the best flavor. If you're short on time, you can use store-bought frosting.
  • Wilton's Teal Gel Food Coloring - This gives the frosting a beautiful pastel color, but you can use any gel food coloring you prefer.
  • Candy Eggs & Sprinkles - These add the perfect festive touch to the Easter egg sugar cookies. Feel free to swap in any Easter-themed candies or decorations you love!

How To Make Easter Sugar Cookies

These cookies come together easily and are so much fun to decorate!

STEP 1

In a mixing bowl, beat the softened butter and sugar together until light and fluffy. Mix in the egg, egg yolk, vanilla extract, and almond extract. Beat until well combined.

STEP 2

In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

STEP 3

Use a 1-ounce cookie scoop (or 2 heaping tablespoons) to scoop the cookie dough, then roll each piece into a ball and coat the tops in the remaining 3 tablespoons of sugar. Arrange the cookies on the prepared baking sheet, spacing them 2 inches apart. Bake for 9-10 minutes. Cool completely before decorating.

STEP 4

While the cookies cool, prepare the frosting by beating butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract, beating until smooth. Mix in a small amount of gel food coloring until you reach the desired pastel shade. I used 1 drop of Wilton's Teal Gel Food coloring.

STEP 5

Using a palette knife, spread a layer of buttercream frosting on each cookie. Sprinkle the edges with pastel sprinkles, then place three candy eggs in the center of each cookie. Enjoy!

💡Expert Tips

  • Don't Overbake - The cookies should look slightly underdone in the center when you take them out.
  • Let the cookies cool completely before frosting. This helps prevent the frosting from melting.

More Delicious Recipes

Mini Easter Cakes

Sugar Cookie Bars

Strawberry Lemon Cookies

30 Easter Dessert Recipes

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Easter Sugar Cookies

Easter Sugar Cookies

Easter is the perfect time to whip up a batch of festive, homemade sugar cookies! These Easter Sugar Cookies are made using my favorite chewy sugar cookie recipe, topped with a delicious homemade buttercream frosting, and decorated with candy eggs.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Dessert
Servings 19

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 tablespoons granulater sugar for topping the cookies
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 ½ teaspoons vanilla extract
  • ¼-1/2 teaspoon almond extract
  • 2 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 9 ounce bag candy eggs such as Cadbury Eggs
  • pastel sprinkles as needed

Buttercream Frosting

  • 4 ounces unsalted butter softened
  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon heavy cream
  • 1 drop teal gel food coloring I used Wilton's

Instructions
 

Sugar Cookies

  • Preheat an oven to 350°F and line a baking sheet with parchment paper.
  • In a mixing bowl, beat the softened butter and 1 cup of sugar together until light and fluffy. Mix in the egg, egg yolk, vanilla extract, and almond extract. Beat until well combined.
  • In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Use a 1-ounce cookie scoop (or 2 heaping tablespoons) to scoop the cookie dough, then roll each piece into a ball and coat the tops in the remaining 3 tablespoons of sugar. Arrange the cookies on the prepared baking sheet, spacing them 2 inches apart. Bake for 9-10 minutes. Cool completely before decorating.

Buttercream Frosting

  • In the bowl of a mixer beat the butter until smooth. Gradually add powdered sugar, heavy cream, and vanilla extract, beating until smooth. Mix in a small amount of gel food coloring until you reach the desired pastel shade. I used 1 drop of Wilton's Teal Gel Food coloring.
  • Using a palette knife, spread a layer of buttercream frosting on each cookie. Sprinkle the edges with pastel sprinkles, then place three candy eggs in the center of each cookie. Enjoy!

Notes

  • Don't Overbake - The cookies should look slightly underdone in the center when you take them out.
  • Let the cookies cool completely before frosting. This helps prevent the frosting from melting.
Keyword cookies, dessert, easter sugar cookies

Traditional Coleslaw Recipe

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Fresh, crunchy, and made completely from scratch with a homemade creamy coleslaw dressing that's perfectly tangy and not overly sweet. This Coleslaw recipe is a keeper!

Coleslaw is a classic side dish that never goes out of style. Whether you're serving it alongside pulled pork or crispy chicken tenders, this Traditional Coleslaw Recipe is always a crowd-pleaser. It's fresh, crunchy, and made completely from scratch with a homemade creamy coleslaw dressing that's perfectly tangy and not overly sweet.

I've been making this homemade creamy coleslaw for years, and it's one of those recipes that always gets rave reviews. The balance of tangy, creamy, and crunchy is just right, and it's even better the next day after the flavors have had time to meld together.

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Key Ingredients & Substitutions

  • Apple Cider Vinegar - This adds a nice tangy flavor to the coleslaw dressing. If you don't have apple cider vinegar, plain white vinegar works as a great substitute.
  • Lemon Juice - A little lemon juice adds a bright, fresh flavor to the dressing. Freshly squeezed is best, but bottled lemon juice will work in a pinch.
  • Green and Purple Cabbage - The combination of both cabbages adds color and texture. If you prefer, you can use all green cabbage.

How To Make Traditional Coleslaw

This coleslaw comes together in just a few easy steps. The hardest part is waiting for the flavors to meld!

STEP 1

In a small bowl, combine mayonnaise, apple cider vinegar, lemon juice, sugar, salt, and pepper. Whisk until smooth and creamy.

STEP 2

In a large bowl, combine the shredded green cabbage, purple cabbage, onions and carrots to the bowl. Toss until the vegetables are evenly combined.

STEP 3

Now pour the dressing over the vegetables and toss until evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. Give it a quick toss before serving. Enjoy!

💡Expert Tips:

  • For the best flavor, let the coleslaw chill for at least 30 minutes before serving.
  • Add more or less of the dressing to fit your desired taste.
  • Shred the cabbage yourself for the freshest texture, but pre-shredded coleslaw mix works great in a pinch.

More Delicious Recipes

Homemade Baked Beans

Broccoli Salad

Buttermilk Cornbread

Deviled Egg Potato Salad

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Traditional Coleslaw Recipe

Traditional Coleslaw Recipe

Fresh, crunchy, and made completely from scratch with a homemade creamy coleslaw dressing that's perfectly tangy and not overly sweet. This Coleslaw recipe is a keeper!
Print Recipe Pin Recipe
Prep Time 10 minutes
Rest Time 30 minutes
Total Time 40 minutes
Course Side Dishes
Servings 6

Ingredients
  

  • 5 cups green cabbage thinly sliced or shredded
  • 1 cup purple cabbage thinly sliced or shredded
  • ½ cup carrots thinly sliced or shredded
  • ¼ cup white, yellow or purple onion thinly sliced or small diced
  • ½ cup mayo
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon salt
  • pepper to taste
  • 2 ½ teaspoons sugar

Instructions
 

  • In a small bowl, combine mayonnaise, apple cider vinegar, lemon juice, sugar, salt, and pepper. Whisk until smooth and creamy. Set aside.
  • In a large bowl, combine the shredded green cabbage, purple cabbage, onions and carrots to the bowl. Toss until the vegetables are evenly combined.
  • Now pour the dressing over the vegetables and toss until evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. Give it a quick toss before serving. Enjoy!
Keyword coleslaw, side dishes

Dutch Oven Pulled Pork

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Learn how to make the most tender and flavorful Dutch Oven Pulled Pork with my easy step-by-step directions! This is the ultimate one-pot meal-just sear, braise, and let the oven do the work. The result? Juicy, fall-apart pulled pork that's packed with rich, savory flavor.

I'm a huge fan of easy one pot meals, and this Dutch Oven Pulled Pork recipe is exactly that. The pork is slow cooked in a homemade braising liquid that doubles as a barbecue sauce, eliminating the need for additional barbecue sauce. The best part? It makes a big batch, so there are always leftovers-perfect for sliders, tacos, or even pulled pork nachos!

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Key Ingredients & Substitutions

A few key ingredients help achieve that signature juicy, flavorful pulled pork. Here's what makes this recipe so delicious:

  • Pork Shoulder - The best cut for pulled pork, delivering the perfect balance of tenderness and flavor. Look for a boneless cut to maximize the amount of meat you get from it! Boston Butt or Picnic Roast are great substitutes if pork shoulder isn't available.
  • Braising Liquid - This flavorful liquid reduces into a delicious sauce. You can stick with the homemade version in this recipe or substitute with water or broth if desired.
  • Spice Rub - A blend of smoked paprika, dried oregano, ground mustard, salt, pepper, and other spices gives the pork a perfect balance of sweet and smoky flavors. You can substitute with your favorite spice rub!

How To Make Dutch Oven Pulled Pork

This recipe is incredibly simple, but each step helps build amazing flavor.

STEP 1

Trim off any excess fat and cut the pork into 6 smaller chunks. Then season all over with the spice rub.

STEP 2

Heat oil in a Dutch oven over medium-high heat. Sear each piece of pork on all sides until golden brown. Remove from the pot and set aside.

STEP 3

Reduce the heat to medium and add diced onions and smashed garlic to the pot. Sauté for 2-3 minutes, scraping up the flavorful bits from the bottom. Now add in all of the braising ingredients. Stir well.

STEP 4

Return the pork to the Dutch oven, cover, and bake at 300°F for 3 to 3 ½ hours or until the meat is fall-apart tender.

STEP 5

Remove the pork from the pot and let it rest for 10 minutes before shredding. Serve with the braising liquid for extra flavor! Enjoy!

💡Expert Tips

  • For faster cooking - Cutting the pork into smaller pieces reduces the cook time.
  • Sear for extra flavor - Don't skip this step! It enhances the pork's taste and texture.
  • Let it rest - Allowing the meat to sit before shredding helps retain its juices.
  • Use the braising liquid - The sauce is packed with flavor-don't let it go to waste! Drizzle it over the pulled pork or serve it on the side for dipping.

More Delicious Recipes

Herb Roasted Pork Tenderloin

Crispy Roasted Chicken Thighs

Carnitas

Sausage and Potatoes

Frequently Asked Questions

What is the best cut of pork for pulled pork?

Pork shoulder is the best choice because of its marbling. It becomes incredibly tender when slow-cooked.

Can I make this ahead of time?

Yes! Pulled pork stores well and tastes even better the next day. Keep it in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

How do I reheat pulled pork without drying it out?

Reheat it gently on the stovetop with a bit of the braising liquid to keep it moist and flavorful.

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Dutch Oven Pulled Pork

Dutch Oven Pulled Pork

Learn how to make the most tender and flavorful Dutch Oven Pulled Pork with my easy step-by-step directions! This is the ultimate one-pot meal-just sear, braise, and let the oven do the work. The result? Juicy, fall-apart pulled pork that's packed with rich, savory flavor.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Rest Time 10 minutes
Total Time 4 hours 5 minutes
Course Dinner
Servings 8

Ingredients
  

  • 4 ½-5 pounds pork shoulder trimmed and cut into 6 equal pieces
  • 2 tablespoons olive oil
  • 1 medium onion large diced
  • 3 cloves garlic smashed

Spice Rub

  • 1 ½ teaspoons salt
  • ¾ teaspoon pepper or to taste
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon chipotle powder or cayenne
  • 1 ½ teaspoons cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon ground mustard

Braising Liquid

  • 1 cup water
  • 2 cups ketchup
  • ¼ cup light brown sugar
  • ½ cup apple cider vinegar
  • 2 tablespoons prepared mustard
  • 2 tablespoons molasses
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons fresh lemon juice

Instructions
 

  • Preheat an oven to 300°F and arrange the rack to the bottom position.
  • In a small bowl mix together the spices for the spice rub. Pat the pork dry and rub the spice mix all over the pieces.
  • Heat oil in a Dutch oven over medium-high heat. Sear each piece of pork on all sides until golden brown. Remove from the pot and set aside.
  • Reduce the heat to medium and add diced onions and smashed garlic to the pot. Sauté for 2-3 minutes, scraping up the flavorful bits from the bottom. Now add in all of the braising ingredients. Stir well.
  • Return the pork to the Dutch oven, cover, and place in the preheated oven. Cook for 3 to 3 ½ hours or until the meat is fall-apart tender.
  • Remove the pork from the pot and let it rest for 10 minutes before shredding. Serve with the braising liquid for extra flavor! Enjoy!

Notes

  • Let it rest - Allowing the meat to sit before shredding helps retain its juices.
  • Use the braising liquid - The sauce is packed with flavor-don't let it go to waste! Drizzle it over the pulled pork or serve it on the side for dipping.
  • Storing Pulled Pork - Pulled pork stores well and tastes even better the next day. Keep it in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Keyword dinner, pulled pork

How To Grow Cucumbers

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Fresh, crisp, and straight from the vine-there's nothing quite like homegrown cucumbers! If you've ever wanted to learn how to grow cucumbers, you're in the right place. These fast-growing, high-yielding plants thrive in warm weather and can produce an abundance of delicious fruit all season long. Whether you're growing them for fresh eating, pickling, or both, this guide will walk you through everything you need to know to grow cucumbers successfully.

Cucumbers are one of the easiest and most rewarding vegetables to grow in your home garden. With the right conditions and a little care, they'll take off quickly and provide you with fresh cucumbers for weeks.

Like any other plant you grow in your garden. There are many different varieties of cucumbers to choose form. Some of my favorite varieties are:

  • National Pickling Cucumbers- As the name suggests, this variety is the perfect size for pickling. It also consistently produces high yields for me.
  • Straight Eight Cucumber- Another high yielder that produces long 8" cucumbers that are perfect for slicing.
  • Muncher Cucumber- My Favorite cucumber for snacking! This burpless cucumber variety is high yielding and makes a great all-around cucumber.
  • Parisian Gherkin Cucumber- Simply because my family loves these pickled! While they are typically picked when really small for pickling, I have grown several of these (by mistake) to much larger and they tasted great!

If you love gardening, you might enjoy these growing guides: Growing Tomatoes and Growing Broccoli.

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How To Grow Cucumbers

Before planting cucumbers in your garden, it's important to know the right time to do so. Always wait until after your last frost to plant. You can look up your area's last expected frost date to get an idea of when it's safe-I like to use The Almanac frost calendar. Keep in mind, this is just an estimate based on previous years, so always track the weather and wait until the risk of frost has passed.

For me, in Zone 8b, the last expected frost date has been March 24th for several years. Most years, this holds true, but there have been a few where frosts lingered into early April.

Cucumbers love warm weather, so it's best to wait until the soil temperature reaches at least 60°F before planting. Planting too early can stress the plants and even kill them.

How To Grow Cucumbers

Where To Plant Cucumbers

Choosing the right spot to plant your cucumbers is important. Cucumbers thrive in full sun locations that receive 6-8 hours of direct sunlight each day. Also make sure they are planted in a well-draining spot.

How To Plant Cucumbers

Whether you're planting from seed or using starts, be sure to give your cucumber plants plenty of room to grow. Cucumbers are vigorous growers and can quickly take over your garden space. It's typically recommended to space cucumber plants 8-10 inches apart to allow for proper airflow and growth.

Since they're natural climbers, using a trellis system is the best way to maximize your growing area and keep your plants healthy.

Caring For Cucumber Plants

Knowing when to water is just as important as how much to water. Cucumbers thrive in hot weather and need plenty of moisture to stay productive. To check if your plant needs water, simply test the soil by feeling the top inch-if it's moist, hold off on watering; if it's dry, give your plant a deep soak.

Deep watering is more beneficial than shallow watering, as it encourages roots to grow deeper in search of nutrients rather than staying near the surface.

Cucumbers need consistent watering, especially during fruit production. Aim for 1-2 inches of water per week. It is best to water in the morning and to mulch around the plant to help retain water and suppress weeds.

Fertilizing

Amend the soil with compost before planting to give your plants a strong start. Fertilize with your favorite fertilizer at planting time and continue throughout the season as needed. Personally, I love using fish emulsion throughout the growing season, especially when my plants are flowering, to keep them thriving.

When To Harvest Cucumbers

Cucumbers grow quickly, so be sure to check your plants daily once they start producing. The cucumbers growing lowest on the plants tend to get away from me, and that's when I end up harvesting massive, overripe ones! The chickens like when that happens!

  • Slicing Cucumbers - Harvest when 6-8 inches long for best flavor.
  • Pickling Cucumbers - Pick when 3-5 inches long for crisp pickles.
  • Yellowing cucumbers are overripe-pick them earlier for best taste!

It is best to harvest with scissors or pruning shears to avoid damaging the vines.

🌱 Pro Tip: The more you harvest, the more cucumbers your plant will produce!

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Soft and Chewy Sugar Cookies

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If you're looking for the ultimate homemade soft and chewy sugar cookie, this is it! They're quick, easy, and sure to be a family favorite.

I love making homemade cookies and these Chewy Sugar Cookies are one of my favorite cookies to make when I am craving something sweet. They are perfect for both frosting or eating just as they are. I get rave reviews every time I serve them!

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Key Ingredients & Variations

A few key ingredients make all the difference when it comes to achieving that perfect soft and chewy texture.

  • Unsalted Butter - Softened butter is essential for the creaming process, which helps create a tender, chewy texture.
  • 1 Whole Egg + 1 Egg Yolk - This combination adds richness and chewiness to the cookies.
  • Vanilla & Almond Extract - The blend of these two extracts enhances the flavor beautifully.
  • Variations - Mix in your favorite sprinkles, chopped candy bars, or nuts for a fun twist!

How To Make Soft & Chewy Sugar Cookies

You won't believe how easy these cookies are to make! Just a few simple steps and you'll have bakery-worthy cookies in no time.

STEP 1

In a mixing bowl, beat the softened butter and sugar together until light and fluffy. Mix in the egg, egg yolk, vanilla extract, and almond extract. Beat until well combined.

STEP 2

In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

STEP 3

Use a 1-ounce cookie scoop (or 2 heaping tablespoons) to scoop the cookie dough, then roll each piece into a ball and coat the tops in the remaining 3 tablespoons of sugar. Arrange the cookies on the prepared baking sheet, spacing them 2 inches apart. Bake for 9-10 minutes. Enjoy!

💡Expert Tips

  • Measure Your Flour Correctly - Too much flour can make cookies dry. Spoon and level the flour instead of scooping directly from the bag.
  • Don't Overbake - The cookies should look slightly underdone in the center when you take them out.

More Delicious Recipes

Bakery Style Chocolate Chip Cookies

Vanilla Cupcakes with Chocolate Frosting

Snickerdoodle Cookies

Maple Pecan Cake

Frequently Asked Questions

Can I make these cookies ahead of time?

Absolutely! The dough can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months.

Can I use salted butter in this recipe?

I recommend using unsalted butter to give you more control over the amount of salt in the recipe. If you prefer to use salted butter, simply omit the salt called for in the recipe.

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Soft and Chewy Sugar Cookies

Soft and Chewy Sugar Cookies

If you're looking for the ultimate homemade soft and chewy sugar cookie, this is it! They're quick, easy, and sure to be a family favorite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Servings 19

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 tablespoons granulated sugar for topping the cookies
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 ½ teaspoons vanilla extract
  • ¼-1/2 teaspoon almond extract
  • 2 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Instructions
 

  • Preheat an oven to 350°F and line a baking sheet with parchment paper.
  • In a mixing bowl, beat the softened butter and 1 cup of sugar together until light and fluffy. Mix in the egg, egg yolk, vanilla extract, and almond extract. Beat until well combined.
  • In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Use a 1-ounce cookie scoop (or 2 heaping tablespoons) to scoop the cookie dough, then roll each piece into a ball and coat the tops in the remaining 3 tablespoons of sugar. Arrange the cookies on the prepared baking sheet, spacing them 2 inches apart. Bake for 9-10 minutes. Enjoy!

Notes

  • Use room temperature ingredients for the best texture!
  • Measure Your Flour Correctly - Too much flour can make cookies dry. Spoon and level the flour instead of scooping directly from the bag.
  • Don't Overbake - The cookies should look slightly underdone in the center when you take them out.
Keyword cookies, desserts, sugar cookies

One Pot Italian Sausage Pasta

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Busy weeknights just got easier with this One Pot Italian Sausage Pasta! It's fast, flavorful, and perfect for the whole family.

Busy weeknights just got easier with this One Pot Italian Sausage Pasta! Loaded with rich, comforting flavors and ready in just 45 minutes, it's the perfect solution for when you need a quick, satisfying, home-cooked meal. Less stress, fewer dishes, and more time to enjoy dinner with your family!

This is one of my go-to recipes when I need something quick, satisfying, and crowd-pleasing. Whether you prefer spicy, mild, or sweet Italian sausage, you can make it your own. Plus, everything cooks together in one pot, so the pasta soaks up all those incredible flavors for a meal that tastes like you spent hours in the kitchen but didn't!

If you love easy one pot meals, be sure to check out my One-Pot Goulash and Lemon Chicken with Orzo for more weeknight dinner inspiration!

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Key Ingredients and Substitutions

  • Italian Sausage - I use mild ground Italian sausage, but hot or sweet works just as well. You can also use sliced Italian sausage links if that's what you have on hand.
  • Crushed Tomatoes - Creates a rich, simple sauce. You can swap with tomato sauce or your favorite pasta sauce if desired.
  • Pasta - Short pasta with crevices (like penne or casarecce) works best to hold onto the sauce, but any type will do!
  • Fresh Basil - Adds the best flavor, but if you're out, dried basil or Italian seasoning will also work.

How To Make One Pot Italian Sausage Pasta

From the stove to your table with just a few simple ingredients!

STEP 1

In a large pot with a lid, heat olive oil over medium-high heat. Add the sausage and cook, breaking it apart as it browns.

STEP 2

Stir in minced garlic and cook for 30 seconds. Then, add in the crushed tomatoes, salt, pepper, red pepper flakes, and dried oregano. Simmer for 8-10 minutes to let the flavors develop.

STEP 3

Stir in the water and 12 ounces of pasta. Bring to a boil, stirring often to prevent sticking. Cover and reduce to a simmer. Cook for 6-8 minutes.

STEP 4

Uncover, stir, and continue cooking for another 5-6 minutes, or until the pasta is tender. Remove from heat and stir in shredded Parmesan cheese and fresh basil. Enjoy!

Frequently Asked Questions

Can I use a different kind of meat?

Absolutely! Try ground turkey, chicken sausage, or even ground beef for a different twist.

Can I use tomato sauce in this recipe?

Yes, you can replace the crushed tomatoes with tomato sauce. Keep in mind the tomato sauce will create a thinner sauce. You may want to add some diced tomatoes. Or use your favorite chunky pasta sauce.

More Delicious Recipes

Creamy Parmesan Chicken Pasta

Homemade Breadsticks

Baked Rigatoni

Chicken Alfredo Stuffed Shells

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One Pot Italian Sausage Pasta

One Pot Italian Sausage Pasta

Busy weeknights just got easier with this One Pot Italian Sausage Pasta! It's fast, flavorful, and perfect for the whole family.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Dinner
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 10 ounces mild Italian sausage ground
  • 3 cloves garlic minced
  • 28 ounces crushed tomatoes
  • ½ teaspoon salt
  • ¼-1/2 teaspoon pepper
  • pinch red pepper flakes
  • ½ teaspoon dried oregano
  • 3 cups water
  • 12 ounces pasta such as casarecce or penne
  • ½ cup shredded parmesan cheese
  • 5-6 leaves basil thinly sliced

Instructions
 

  • In a large pot with a lid, heat olive oil over medium-high heat. Add the sausage and cook, breaking it apart as it browns.
  • Stir in minced garlic and cook for 30 seconds. Then, add in the crushed tomatoes, salt, pepper, red pepper flakes, and dried oregano. Simmer for 8-10 minutes to let the flavors develop.
  • Stir in the water and 12 ounces of pasta. Bring to a boil, stirring often to prevent sticking. Cover and reduce to a simmer. Cook for 6-8 minutes.
  • Uncover, stir, and continue cooking for another 5-6 minutes, or until the pasta is tender. Remove from heat and stir in the shredded Parmesan cheese and fresh basil. Enjoy!

Notes

  • Use mild, hot, or sweet Italian sausage (ground or sliced links).
  • Crushed tomatoes create a rich sauce, but tomato or pasta sauce works too.
  • Short pasta like penne or casarecce holds sauce best, but any will do.
  • For fresh basil, swap with dried basil or Italian seasoning if needed.
Keyword dinner, one pot meal, pasta

Vanilla Cupcakes with Chocolate Frosting

by Leave a Comment

If you're looking for the ultimate homemade vanilla cupcake recipe, this is it! These Vanilla Cupcakes with Chocolate Frosting are perfectly soft, moist, and full of that classic buttery vanilla flavor we all love. And when you top them with my rich, smooth chocolate buttercream? A match made in heaven!

I've been making this recipe for years, and it never fails me. Whether it's a birthday party, or that "just because occasion", these cupcakes always disappear fast. The best part? They're super easy to make with simple ingredients you probably already have in your kitchen!

This recipe makes 15-16 cupcakes, but if you need a bigger batch, check out my Easy Vanilla Cupcake recipe, which doubles the batter to make 32 cupcakes.

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Ingredients Needed

  • Butter- Plain unsalted butter that is softened.
  • Sugars- Both granulated sugar and powdered sugar are needed.
  • Eggs
  • Vanilla
  • Buttermilk
  • Sour Cream- It helps create a moist cupcake with a soft fluffy texture.
  • Flour- Plain all-purpose flour is needed.
  • Leaveners- Both baking powder and baking soda are needed for the best rise.
  • Heavy Cream
  • Cocoa Powder

How To Make Vanilla Cupcakes with Chocolate Frosting

Set your butter, eggs, buttermilk and sour cream out ahead of time so they come to room temperature. This small step makes a big difference in texture!

STEP 1

In the bowl of a mixer equipped with a paddle attachment, or in a bowl using a handheld mixer, combine the softened butter and sugar. Cream the butter and sugar until the mixture is light and fluffy.

STEP 2

In a separate bowl combine the dry ingredients. Set aside. In another bowl combine the milk and sour cream.

STEP 3

To the creamed mixture of butter and sugar, incorporate the eggs one at a time, ensuring each is well mixed before adding the next. Then, mix in the vanilla extract.

STEP 4

Combine the wet and dry ingredients.

STEP 5

Scoop into prepared cupcake pan and bake for 20 minutes. Cool before frosting.

STEP 6

To make the chocolate buttercream frosting beat the softened butter until smooth. Slowly add the powdered sugar and cocoa powder, mixing on low speed. Add the vanilla extract and heavy cream, then increase the speed to medium-high and whip until light and fluffy.

💡Expert Tips

  • Make buttermilk at home - No buttermilk? Just mix ½ tablespoon of lemon juice or vinegar with ½ cup of milk and let it sit for a few minutes.
  • Use room temperature ingredients - Room-temperature ingredients emulsify better, creating a smoother batter and a lighter, fluffier cake. 
  • Sift the powdered sugar - This ensures a super smooth frosting with no lumps.

Frequently Asked Questions

Can I make these cupcakes ahead of time?

Yes! Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days or freeze for up to 2 months. Frosting can be stored in the fridge for up to a week.

Can I make these cupcakes into a cake?

This recipe makes 15-16 cupcakes. To make this cupcake recipe into an 8u0022 round 2-layer cake or a 9x13 cake follow this Vanilla Cake recipe.

What's the best way to frost cupcakes?

To get that bakery-style swirl like in my pictures, use a piping bag with a large star tip. But if you're keeping it simple, a spatula works just as well-either way, they'll taste amazing!

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Chocolate Peanut Butter Cupcakes

Strawberry Shortcake Poke Cake

Banana Pudding Cupcakes

Bakery-Style Chocolate Chips Cookies

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Vanilla Cupcakes with Chocolate Frosting

Vanilla Cupcakes with Chocolate Frosting

These moist and fluffy vanilla cupcakes with rich chocolate frosting are the perfect homemade treat for any occasion. Easy to make, delicious, and topped with the best chocolate buttercream!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Rest Time 25 minutes
Total Time 1 hour
Course Dessert
Servings 15

Ingredients
  

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

Chocolate Buttercream Frosting

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

Instructions
 

Vanilla Cupcakes

  • Preheat an oven to 350°F and line a cupcake pan with liners.
  • In the bowl of a mixer equipped with a paddle attachment, or in a bowl using a handheld mixer, combine the softened butter and sugar. Cream the butter and sugar until the mixture is light and fluffy.
  • In a separate bowl combine the dry ingredients. Set aside. In another bowl combine the milk and sour cream. Stir well to combine.
  • To the creamed mixture of butter and sugar, incorporate the eggs one at a time, ensuring each is well mixed before adding the next. Then, mix in the vanilla extract.
  • Add one-third of the dry ingredients into the butter mixture, mixing on low until just combined. Then add one-third of the milk mixture, continuing to mix on low. Repeat this process until all the dry and milk ingredients are fully combined, making sure to scrape down the sides of the bowl as necessary.
  • Scoop into the prepared cupcake pan, filling each liner two-thirds full. Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Transfer to a cooling rack. Allow to cool completely before frosting.

Chocolate Buttercream Frosting

  • In a mixer cream the softened butter until smooth. Slowly add the powdered sugar and cocoa powder, mixing on low speed. Add the vanilla extract and heavy cream, then increase the speed to medium-high and whip until light and fluffy.
  • Once the cupcakes have cooled completely, frost the cupcakes. Enjoy!

Notes

  • Make buttermilk at home - No buttermilk? Just mix ½ tablespoon of lemon juice or vinegar with ½ cup of milk and let it sit for a few minutes.
  • Use room temperature ingredients - Room-temperature ingredients emulsify better, creating a smoother batter and a lighter, fluffier cake. 
  • Sift the powdered sugar - This ensures a super smooth frosting with no lumps.
  • To get that bakery-style swirl like in my pictures, use a piping bag with a large star tip. But if you're keeping it simple, a spatula works just as well-either way, they'll taste amazing!
  • This recipe makes 15-16 cupcakes. To make this cupcake recipe into an 8" round 2-layer cake or a 9x13 cake follow this Vanilla Cake recipe.
Keyword cupcakes, dessert

Salmon Quinoa Bowl

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Ready in under 30 minutes, this easy Salmon Quinoa Bowl is fresh, bright and packed with flavor-perfect for even the busiest days!

This Salmon Quinoa Bowl brings together tender, oven-baked salmon, fluffy quinoa, and crisp cucumbers, all finished with a simple lemon herb drizzle. It's the perfect recipe for busy weeknights or for meal-prepping ahead when you need a quick, satisfying dinner.

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I absolutely love bowl recipes, they're a game changer for quick lunches, dinners, and meal prep. When I want something quick and easy I gravitate towards recipes like this Salmon Quinoa Bowl and my favorite, Ground Turkey Taco Bowls. They're versatile, come together in no time, and provide a wholesome and delicious meal.

Key INGREDIENTs & Substitutions

  • Salmon- Both fresh and thawed frozen fillets work well. I usually go with skinless fillets since they're baked.
  • Herbs- A combination of oregano and parsley adds freshness. You can use fresh or dried, depending on what you have on hand.
  • Garlic- Freshly minced garlic cloves for the best flavor. 1 teaspoon of garlic powder can be substituted if needed.
  • Lemon- Fresh lemon for both the zest and the juice.

How To Make Salmon Quinoa Bowl

This easy salmon bowl recipe comes together in just a few simple steps and minimal prep. If you are new to making quinoa, check out my how to make quinoa recipe post.

STEP 1

Pat the salmon fillets dry with a paper towel. In a small bowl, combine the minced garlic, oregano, salt, pepper, and 1 teaspoon of lemon zest. Spread this mixture evenly over the salmon fillets.

STEP 2

Place the seasoned salmon on a parchment-lined baking sheet and bake for 12-15 minutes, or until the salmon flakes easily with a fork.

STEP 3

Spoon the cooked quinoa into a bowl. Top with the baked salmon fillet and arrange sliced or diced cucumbers on the side.

STEP 4

In a small bowl, whisk together olive oil, fresh lemon juice, chopped oregano and parsley. Season with salt and pepper to taste. Drizzle over the bowl to add a bright, citrusy finish. Enjoy!

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Salmon Quinoa Bowl

Salmon Quinoa Bowl

Ready in under 30 minutes, this easy Salmon Quinoa Bowl is fresh, bright and packed with flavor-perfect for even the busiest days!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Lunch
Servings 2

Ingredients
  

  • 2 6 ounce salmon fillets
  • 4 tablespoons olive oil
  • 1 ½ teaspoon oregano chopped
  • 1 clove garlic minced
  • 1 teaspoon lemon zest
  • ¼-1/2 teaspoon salt
  • pepper to taste
  • ⅔ cup quinoa rinsed and drained
  • 1 ⅓ cups water
  • 1 ½ cups cucumbers sliced
  • 1 ½ tablespoons lemon juice
  • 1 teaspoon fresh parsley chopped

Instructions
 

  • Preheat an oven to 375°F and line a sheet pan with parchment paper.
  • In a medium saucepan over medium heat add 1 tablespoon of olive oil. Stir in the rinsed and drained quinoa, toasting it for 1-2 minutes. Add the water and a pinch of salt, then bring to a boil. Cover, reduce the heat to low, and let it simmer for 15 minutes. Once cooked, remove from heat and let it sit, covered, for 10 minutes.
  • While the quinoa is cooking start the salmon. Pat the salmon fillets dry with a paper towel and place on the prepared pan. In a small bowl, combine 1 tablespoon of olive oil, minced garlic, 1 teaspoon of oregano, salt, pepper, and 1 teaspoon of lemon zest. Spread this mixture evenly over the tops of the salmon fillets.
  • Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
  • Spoon the cooked quinoa into a bowl. Season with additional salt and pepper if desired. Top with the baked salmon fillet and arrange sliced cucumbers on the side.
  • In a small bowl, whisk together 2 tablespoons of olive oil, fresh lemon juice, ½ teaspoon of oregano and parsley.  Season with salt and pepper to taste. Drizzle over the bowl to add a bright, citrusy finish. Enjoy!

Notes

  • Fresh or frozen and thawed salmon fillets work beautifully.
  • Serve over Lemon Herb Quinoa for added flavor! ❤️ It is so good!
  • Add in a bed of mixed greens for additional texture and flavor. Avocado is also a great add-in.
  • Or add in your favorite fresh, steamed or roasted veggies.
  • Substitute the salmon for grilled or baked chicken.
Keyword dinner, quinoa bowl, salmon

Tips & Variations

  • Serve over Lemon Herb Quinoa for added flavor!
  • Add in a bed of mixed greens for additional texture and flavor. Avocado is also a great add-in.
  • Or add in your favorite fresh, steamed or roasted veggies.
  • Substitute the salmon for grilled or baked chicken.

Storing & Meal Prepping

Refrigerate - Store the cooked salmon, quinoa, and cucumbers separately for up to 3 days. Keep the lemon herb drizzle in a small container on the side and drizzle it on just before eating.

Reheating - Gently reheat the salmon and quinoa in the microwave for 30-60 seconds with a damp paper towel placed over them. Be careful not to overheat the salmon, as it can dry out.

Lemon Herb Quinoa

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If you're looking for a simple and flavorful side dish, this Lemon Herb Quinoa is a must-try! Light, fluffy, and packed with fresh herbs and zesty lemon, it's the perfect complement to grilled chicken, fish, or roasted vegetables. This recipe is easy to make, requiring just a handful of ingredients, and comes together in under 45 minutes.

Quinoa is a fantastic grain to add to your meal rotation. It cooks quickly, has a deliciously nutty flavor, and pairs beautifully with a variety of seasonings. In this dish, fresh parsley, thyme, and oregano bring a burst of herbal freshness, while lemon zest and juice add a bright, citrusy kick.

I love making this Lemon Herb Quinoa to pair with this Salmon Bowl , as a side for busy weeknights or meal prepping for the week. It's light yet satisfying, and the combination of fresh herbs and lemon makes it incredibly refreshing. Plus, it's a great way to switch things up from traditional rice or pasta sides.

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Lemon And Herb Quinoa INGREDIENTS

  • Quinoa - Rinsed and drained 10-20 minutes before cooking.
  • Oil - Olive oil or any neutral tasting oil for sautéing the garlic and toasting the quinoa.
  • Garlic - Freshly minced garlic adds a savory depth of flavor.
  • Water - Cooks the quinoa to perfection while keeping the flavors light and fresh.
  • Salt - Enhances all the flavors in the dish.
  • Fresh Herbs - Fresh thyme, parsley and oregano for flavoring the lemon herb quinoa.
  • Fresh Lemon - Both lemon juice and zest are used to add a burst of citrusy brightness that ties everything together.

How To Make Lemon Herb Quinoa

This Lemon Herb Quinoa is an easy, fresh, and delicious side dish that pairs well with so many meals.

STEP 1

In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Stir in the rinsed and drained quinoa, toasting it for 1-2 minutes.

STEP 2

Add in the water and salt, then bring the mixture to a boil. Cover, reduce the heat to low, and let it simmer for 15 minutes.

STEP 3

Once cooked, remove the pan from heat and let it sit, covered, for 10 minutes. This helps the quinoa absorb any remaining moisture.

STEP 4

Remove the lid, fluff the quinoa with a fork, and stir in the fresh herbs, lemon zest, and lemon juice. Enjoy!

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Chicken and Quinoa Salad

Rice Pilaf

Roasted Brussels Sprouts

Garlic Butter Chicken

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Lemon Herb Quinoa

Lemon Herb Quinoa

Lemon Herb Quinoa is a simple, fresh, and versatile dish that you'll want to make again and again. Whether you're serving it alongside grilled meats or enjoying it as a light lunch, this recipe is a must-try for any quinoa lover!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Rest Time 20 minutes
Total Time 45 minutes
Course Side Dishes
Servings 2

Ingredients
  

  • ⅔ cup quinoa rinsed and drained
  • 2 tablespoons olive oil or any neutral tasting oil
  • 4 cloves garlic minced
  • 1 ⅓ cups water
  • ½ teaspoon salt
  • 3 tablespoons fresh parsley minced
  • 2 teaspoons fresh thyme minced
  • 2 teaspoons fresh oregano minced
  • 2-3 teaspoons fresh lemon juice
  • 1 lemon zested

Instructions
 

  • Rinse and drain the quinoa 20 minutes before cooking. 
  • In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Stir in the rinsed and drained quinoa, toasting it for 1-2 minutes.
  • Add in the water and salt, then bring the mixture to a boil. Cover, reduce the heat to low, and let it simmer for 15 minutes.
  • Once cooked, remove the pan from heat and let it sit, covered, for 10 minutes. This helps the quinoa absorb any remaining moisture.
  • Remove the lid, fluff the quinoa with a fork, and stir in the fresh herbs, lemon zest, and lemon juice. Enjoy!
Keyword quinoa, side dish

10 Simple Salads With Lettuce

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Salads are the perfect way to enjoy fresh, crisp lettuce while adding a burst of flavor and nutrition to your meals. Whether you're looking for a light side dish or a hearty, protein-packed meal, these 10 Simple Salads with Lettuce have something for everyone. From classic Caesar Salad to a zesty Southwest Chicken Salad, these recipes are easy to make and full of delicious ingredients.

Tips For Making Salads With Lettuce

  • Use Fresh Ingredients: Crisp lettuce and fresh vegetables make all the difference in texture and flavor.
  • Balance Flavors and Textures: Combine crunchy, creamy, sweet, and tangy elements for a well-rounded salad.
  • Dress Just Before Serving: To keep your salad fresh and crisp, add dressing right before serving.
  • Homemade Dressings are Best: Making your own dressing takes just a few minutes and adds incredible flavor without unnecessary preservatives.
  • Add Protein for a Full Meal: Grilled chicken, shrimp, chickpeas, or boiled eggs can turn a simple salad into a satisfying main dish.

With so many ways to customize a salad, you can easily create a dish that suits your taste. Whether you prefer a creamy dressing, a tangy vinaigrette, or a simple drizzle of olive oil and lemon juice, these salads highlight the versatility of fresh lettuce. Let's dive into these 10 simple and delicious lettuce-based salads!

Southwest Chicken Salad

Southwest Chicken Salad
Photo Credit: SimplyScratchMade.com

If you're looking for a flavorful and easy-to-make salad, this Southwest Chicken Salad has it all! Packed with juicy grilled chicken, lots of veggies and a zesty homemade Southwest dressing. It's perfect for lunch, dinner, or meal prep. Let me show you how to whip up this easy Southwest Chicken Salad at home!

Click here for the recipe

Bibb Lettuce Salad (Bibb & Blue Salad)
This Bibb Lettuce Salad combines freshness and flavor in every bite, with crisp lettuce, walnuts, blue cheese, bacon and pickled onions.
Check out this recipe
Photo credit: YellowBlissRoad.com
Bibb Lettuce Salad (Bibb & Blue Salad)
Lettuce Greek Salad
Simple and quick to make, this lettuce Greek salad is a twist on the original. Tossed in a red wine and herb dressing it's perfectly fresh and delicious.
Check out this recipe
Photo credit: BiteOnTheSide.com
Lettuce Greek Salad
Mandarin Almond Salad
Simple, refreshing, and delicious! Just a few ingredients is all you need for this healthy and light and bright salad
Check out this recipe
Photo credit: ServedFromScratch.com
Mandarin Almond Salad

Lemon Parmesan Chopped Salad

Photo Credit: XoXoBella.com

Lemon parmesan chopped salad is a quick and elegant side dish or base salad that pairs with tons of sides and mains. An easy-going salad, it's perfectly balanced and utterly delicious.

Click here for the recipe

Best Creamy Caesar Salad Recipe
This Creamy Caesar Salad recipe really is the best we've ever made or tasted…anywhere. Be ready to give out the recipe to all your friends who will ask. Easy, delish, and crowd pleasing.
Check out this recipe
Photo credit: ChewOutLoud.com
Best Creamy Caesar Salad Recipe
Chef Salad
Fresh veggies, ham, turkey, eggs, and cheese are served over lettuce and served with a ranch or Thousand Island dressing.
Check out this recipe
Photo credit: SpendWithPennies.com
Chef Salad

Simple Italian Salad

Simple Italian Salad
Photo Credit: SimplyScratchMade.com

When it comes to fresh, satisfying, and easy, this Simple Italian salad checks all the boxes. With simple ingredients, including a creamy homemade Italian dressing, this Simple Italian Salad is sure to become a staple in your recipe rotation. Whether you're looking for a light lunch, a flavorful side, or a dinner-worthy salad, this dish has you covered.

Click here for the recipe

Simple Salad with Goat Cheese and Cranberries
This Simple Salad with Goat Cheese and Cranberries is my FAVORITE go-to salad! With creamy goat cheese, crunchy red onions, candied pecans and tart cranberries, it truly is the ultimate sweet and savory combo. Serve as a side at dinner, the holiday table or pair it with your favorite protein to make a complete meal!
Check out this recipe
Photo credit: LaurenFitFoodie.com
Simple Salad with Goat Cheese and Cranberries
Easy Chopped Greek Salad
This Chopped Greek Salad is classically delicious and easy enough to toss together at the last minute.
Check out this recipe
Photo credit: ChewOutLoud.com
Easy Chopped Greek Salad

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Classic Chicken Salad

Black Bean and Avocado Salad

Chicken and Apple Salad

Chicken and Quinoa Salad

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Pork Tenderloin and Potatoes

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Juicy, perfectly seasoned pork tenderloin roasts alongside golden crispy potatoes for a delicious sheet pan dinner that's packed with flavor, all in just 55 minutes! This Pork Tenderloin and Potatoes recipe is one of my favorite weeknight meals to make. Minimal prep, easy cleanup, and maximum flavor, what's not to love about that?

I love using baby potatoes for this sheet pan dinner. Because they are small, they only need to be cut in half to roast evenly with the pork. If you only have larger potatoes, just be sure to cut them into 1-inch pieces so they cook evenly.

I've made this sheet pan pork tenderloin countless times, ans it never disappoints. It's one of those meals that feels fancy enough for a weekend dinner party but is easy enough for a last-minute weeknight meal. Everyone that tries this recipe has a hard time believing that it only takes 25-30 minutes to cook it! Plus, with everything cooking on one pan, cleanup is a breeze! That's a bonus in my book!

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INGREDIENTS

  • Pork Tenderloin- It's lean, tender and quick cooking, making it the star of this dish. Be sure to trim any silver skin or fat off of the tenderloin before cooking it.
  • Potatoes- To ensure everything cooks evenly opt for baby potatoes cut in half or pieces that are no larger than 1-inch.
  • Olive Oil- Or any neutral tasting oil.
  • Garlic Cloves- Adds bold, aromatic flavor to the pork tenderloins.
  • Lemon- Needed for both the zest and juice to add a bright, citrusy kick.
  • Fresh Herbs- Both fresh thyme and parsley are needed.
  • Worcestershire Sauce- Adds a nice savory richness to the pork.
  • Seasonings/Spices- Both the potatoes and the pork tenderloin are seasoned with salt, black pepper, paprika and garlic powder.

How To Make Sheet pan Pork Tenderloin and Potatoes

This easy pork tenderloin and potatoes recipe comes together in just a few simple steps. With minimal prep and only one pan to clean, it's perfect for busy weeknights. Just season, and let the oven do the work.

STEP 1

Toss the baby potatoes with 1 tablespoon olive oil, ½ teaspoon of salt, pepper to taste, 1 teaspoon garlic powder, and ½ teaspoon paprika until evenly coated.

STEP 2

In a small bowl, mix together 2 tablespoons olive oil, 2 teaspoons salt, additional pepper to taste, 2 teaspoons paprika, minced garlic, lemon zest, fresh herbs, and Worcestershire sauce. Trim the pork tenderloin if needed, pat dry then rub the mixture all over them.

STEP 3

Place seasoned pork tenderloins in the center, ensuring they don't touch. Spread the seasoned potatoes around them.

STEP 4

Roast at 425°F for 25-30 minutes, or until the internal temperature of the pork reaches 145°F.

STEP 5

Remove the pork and let it rest on a cutting board for 10 minutes. If the potatoes need more time, place them back in the oven while the pork rests. After 10 minutes, slice and serve. For extra brightness, squeeze fresh lemon juice over the pork just before serving. Enjoy!

Tips

  • Use a meat thermometer- Pork tenderloin is best at 145° F, ensuring it's juicy and tender.
  • Cut potatoes no larger than 1-inch- This ensures they cook evenly with the pork.
  • Let the pork rest- Resting prevents juices from running out of the tenderloin when slicing.
  • Don't skip the lemon zest- It elevates the flavor and balances the richness of the pork.

Variations & SUBSTITUTIONs

Use rosemary or oregano (or all four herbs) for a different herb profile.

Add more vegetables, like green beans or broccoli.

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Chicken Fajitas Sheet Pan Dinner

Herb Crusted Pork Tenderloin

Buttermilk Chicken Tenders

Sheet Pan Sausage and Smashed Potatoes

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Pork Tenderloin and Potatoes

Pork Tenderloin and Potatoes

Nothing beats a one-pan dinner on a busy weeknight, and this Sheet Pan Pork Tenderloin and Potatoes is the ultimate no fuss meal!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Rest Time 10 minutes
Total Time 55 minutes
Course Dinner
Servings 5

Ingredients
  

  • 24 ounces baby potatoes halved
  • 3 tablespoons olive oil
  • 2 ½ teaspoons salt
  • pepper to taste
  • 1 teaspoon garlic powder
  • 2 ½ teaspoons paprika
  • 2 ½ pounds pork tenderloins or 2 tenderloins
  • 4 cloves garlic minced
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh thyme minced
  • 1 tablespoon fresh parsley minced
  • 1 tablespoon worcestershire sauce

Instructions
 

  • Preheat an oven to 425°F and line a baking sheet with parchment paper.
  • Toss the baby potatoes with 1 tablespoon olive oil, ½ teaspoon of salt, pepper to taste, 1 teaspoon garlic powder, and ½ teaspoon paprika until evenly coated.
  • In a small bowl, mix together 2 tablespoons olive oil, 2 teaspoons salt, additional pepper to taste, 2 teaspoons paprika, minced garlic, lemon zest, fresh herbs, and Worcestershire sauce. Trim the pork tenderloin if needed, pat dry then rub the mixture all over them.
  • Place seasoned pork tenderloins in the center of the prepared pan, ensuring they don't touch. Spread the seasoned potatoes around them.
  • Roast for 25-30 minutes, or until the internal temperature of the pork reaches 145°F.
  • Remove the pork and let it rest on a cutting board for 10 minutes. If the potatoes need more time, place them back in the oven while the pork rests. After 10 minutes, slice and serve. For extra brightness, squeeze fresh lemon juice over the pork just before serving. Enjoy!
Keyword dinner, pork tenderloin, sheet pan dinner

Thumbprint Cookies with Jam

by Leave a Comment

Thumbprint Cookies with Jam are one of those nostalgic cookies that bring me back to the holiday season. The combination of rich, buttery dough and fruity jam creates a melt-in-your-mouth experience that's simply irresistible. No wonder it is a cookie tray staple!

These easy thumbprint cookies are made with simple ingredients and come together quickly, making them perfect for holiday baking, cookie exchanges, or just a sweet treat to enjoy any time of the year. Raspberry is my go-to of choice, but strawberry and apricot are also great options.

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Ingredients

  • Butter - Provides a rich, buttery base. Using unsalted butter lets you control the salt content.
  • Granulated Sugar - Used in both the cookie dough and on the outside of the cookies.
  • Brown Sugar - Adds moisture and enhances the flavor of the cookies.
  • Egg Yolk - Contributes to the richness and tenderness of the dough.
  • Extracts - Both vanilla extract and almond extract are used to flavor these thumbprint cookies.
  • Flour - Plain all-purpose flour is needed.
  • Salt - Balances the sweetness and enhances the overall flavor.
  • Cornstarch - Helps create a tender, melt-in-your-mouth texture.
  • Raspberry Jam - Other jams can be used if desired.

How To Make Thumbprint Cookies

When making this cookie dough I always make sure to take the time to properly cream the butter and sugars. This step greatly improves the overall quality of the dough.

STEP 1

In a mixing bowl, cream together the softened butter, ⅓ cup of granulated sugar, and brown sugar until light and fluffy. Add in the egg yolk, both extracts and mix until well combined.

STEP 2

In a separate bowl, whisk together the flour, salt, and cornstarch. Gradually add to the wet ingredients, stirring until fully incorporated.

STEP 3

Scoop heaping tablespoons of the dough onto a parchment lined baking sheet. Roll each dough ball in the additional ⅓ cup of granulated sugar, then use the back of a teaspoon to press an indent into each cookie. Place the baking sheet into the freezer for 30 minutes to help the cookies retain their shape while baking.

STEP 4

Remove the cookies from the freezer and fill each indent with ½ teaspoon of raspberry jam or enough to fill the indent. Bake for 11-12 minutes or until lightly browned around the edges. Enjoy!

Tips for Making Thumbprint Cookies

  • Make sure your butter is softened before creaming it with the sugars for the best texture.
  • Chill the dough for at least 30 minutes before baking to prevent spreading and help the cookies hold their shape.
  • Use a piping bag or a small measuring spoon to neatly fill the indents with jam, preventing spillage.
  • Don't overfill the jam indents- too much jam can bubble over the indents making a sticky mess.

Chocolate Chip Cookies

Oatmeal Raisin Cookies

Chocolate Crinkle Cookies

Strawberry Lemon Cookies

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📖 Recipe

Thumbprint Cookies

Thumbprint Cookies with Jam

Nothing beats a soft, buttery cookie filled with sweet jam, especially during the holidays! These Thumbprint Cookies are just that!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Rest Time 30 minutes
Total Time 52 minutes
Course Dessert
Servings 34

Ingredients
  

  • 1 cup unsalted butter softened
  • ⅔ cup granulated sugar
  • ⅓ cup brown sugar lightly packed
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 2 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon cornstarch
  • raspberry jam as needed

Instructions
 

  • In a mixing bowl, cream together the softened butter, ⅓ cup of granulated sugar, and brown sugar until light and fluffy. Add in the egg yolk, both extracts and mix until well combined.
  • In a separate bowl, whisk together the flour, salt, and cornstarch. Gradually add to the wet ingredients, stirring until fully incorporated.
  • Scoop heaping tablespoons of the dough onto a parchment lined baking sheet. Roll each dough ball in the additional ⅓ cup of granulated sugar, then use the back of a teaspoon to press an indent into each cookie. Place the baking sheet into the freezer for 30 minutes.
  • Preheat an oven to 375°F. Remove the cookies from the freezer and fill each indent with ½ teaspoon of raspberry jam or enough to fill the indent. Bake for 11-12 minutes or until lightly browned around the edges. Enjoy!
Keyword cookies, dessert, thumbprint cookies with jam

Storage Tips

Storing Cookies: Store cookies in an airtight container at room temperature for up to 5 days.

Freezing Cookie Dough: Freeze unbaked cookie dough balls on a baking sheet, then transfer them to a freezer bag. When ready to bake, let them sit at room temperature 10-15 minutes before filling and baking as directed.

Sandwich Bread

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After plenty of testing and countless loaves baked, I'm so excited to share my favorite Sandwich Bread recipe! It has become a staple in my house and has made the switch from store-bought to homemade bread incredibly easy-something I've been wanting to do for a long time.

And trust me, once you start baking your own sandwich bread, it's hard to go back! Not only does it taste better, but it's also surprisingly simple to make with just a few pantry staples.

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IngreDIENTS

You are just 8 simple ingredients away from baking a delicious loaf of sandwich bread.

  • Water- Warm water, no hotter than 110°F.
  • Milk- Warm whole milk for enriching the dough to create a more tender and flavorful loaf of bread.
  • Butter- You can used unsalted butter or salted butter for this recipe.
  • Yeast
  • Egg
  • Honey- To help enhance the flavor and texture of the bread. Sugar can be used as a substitute for the honey.
  • Salt
  • Flour- I recommend using King Arthur's Bread Flour.

How To Make Samdwich Bread

Making homemade soft sandwich bread might seem intimidating at first, but once you get the hang of it, you'll wonder why you didn't start sooner. There's something so satisfying about slicing into a loaf you made from scratch-it just tastes better!

STEP 1

In a pot over medium-low heat or a microwave-safe bowl, warm the water, milk, and butter until the butter is just melted. Be careful not to exceed 110°F. Pour the mixture into the bowl of a stand mixer.

STEP 2

Sprinkle the yeast over the top and let it sit until foamy. About 5 minutes. Once activated, add the egg, honey, salt and half of the flour, mixing until fully combined.

STEP 3

Gradually add more flour, ¼ cup at a time until the dough becomes tacky but not sticky.

STEP 4

Knead the dough thoroughly until it becomes smooth and elastic, passing the windowpane test. Cover the dough and let it rise for 1 ½ to 2 hours, or until it has doubled in size.

STEP 5

Once the dough has proofed, transfer the dough to a lightly oiled work surface and gently press it into an 8-by-13-inch rectangle. Roll it up tightly and place it into a lightly greased loaf pan.

STEP 6

Cover and let it rise until puffy and about 1 inch above the top of the pan, which should take around 30 minutes to 1 hour. Place in the oven and bake for 35-40 minutes. Cool completely before slicing. Enjoy!

Southern Tuna Salad

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Homemade Sandwich Bread

Sandwich Bread

This simple and straightforward Soft Sandwich Bread recipe delivers a perfect loaf every time. Let me walk you through the steps to making homemade sandwich bread that's soft, fluffy, and absolutely delicious!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Rest Time 3 hours
Total Time 3 hours 45 minutes
Course Breads

Ingredients
  

  • ¾ cup water
  • ½ cup whole milk
  • 5 tablespoons butter cut into small pieces
  • 2 ¼ teaspoons yeast active dry
  • 1 large egg
  • 2 tablespoons honey or sugar
  • 1 teaspoon salt
  • 3-4 cups bread flour

Instructions
 

  • In a pot over medium-low heat or a microwave-safe bowl, warm the water, milk, and butter until the butter is just melted. Be careful not to exceed 110°F. Pour the mixture into the bowl of a stand mixer.
  • Sprinkle the yeast over the top and let it sit until foamy. About 5 minutes. Once activated, add the egg, honey, salt and half of the flour, mixing until fully combined.
  • Gradually add more flour, ¼ cup at a time until the dough becomes tacky but not sticky. It usually takes 3 ¼ to 3 ½ cups for me but can take the full 4 cups.
  • Knead the dough thoroughly until it becomes smooth and elastic, passing the windowpane test. Cover the dough and let it rise for 1 ½ to 2 hours, or until it has doubled in size.
  • Once the dough has proofed, transfer the dough to a lightly oiled work surface and gently press it into an 8x13 rectangle. Roll it up tightly and place it into a lightly greased 9x5 loaf pan.
  • Cover and let it rise until puffy and about 1 inch above the top of the pan, which should take around 30 minutes to 1 hour.
  • Move the rack to the lowest position and preheat the oven to 350°F.
  • Once the dough is ready, place in the oven and bake for 35-40 minutes. Cool completely before slicing. Enjoy!
Keyword sandwich bread

Tips for Making Homemade Sandwich Bread

Use Fresh Yeast - Always check your yeast's expiration date! If it doesn't foam when activated, it's time for a new batch.
Let It Rise Fully - Don't rush the proofing process. Proper rising gives your bread that soft, airy texture.
Cool Completely Before Slicing - It's tempting to slice into a warm loaf, but letting it cool prevents it from becoming gummy.
Store It Right - Keep your bread in an airtight container or bread box at room temperature for up to 3 days. Freeze for longer storage!

FREQUENTLY asked Questions

How do I make sure my bread turns out soft?

The secret to soft sandwich bread is proper kneading and the right balance of ingredients. Using bread flour helps develop the gluten structure, while ingredients like milk, butter, and a touch of honey can enhance softness.

Why is my bread dense and heavy instead of light and fluffy?

Dense bread usually results from not kneading enough or not allowing enough time for the dough to rise. Be patient with the proofing process.

Can I make this bread without a stand mixer?

Absolutely! While a stand mixer with a dough hook makes the kneading process faster and easier, you can knead the dough by hand. Just be sure to knead it for about 8-10 minutes or until it passes the windowpane test.

Classic Chicken Salad

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When it comes to timeless dishes, this Classic Chicken Salad recipe is one of my go-to favorites. It's simple to prepare yet delivers big on flavor. If you're searching for a tried-and-true chicken salad recipe, look no further, this one's a winner!

What I love about this recipe is how easy it is to make. When I say classic, I mean just the essential chicken salad ingredients, nothing more. But trust me, it delivers! And if you're in the mood for something different, check out my Curried Chicken Salad recipe, it's absolutely delicious!

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Chicken Salad INGREDIENTS

Only 6 ingredients in this easy chicken salad recipe!

  • Chicken - Boneless, skinless chicken breasts.
  • Celery - Adds a nice crunch!
  • Onion - Use whatever you have on hand. I like using yellow or white onions in my chicken salad.
  • Mayo - The creamy base that ties everything together. I love using Duke's Mayo!
  • Salt & Pepper - For seasoning.

How To Make Classic Chicken Salad

This delicious classic chicken salad recipe couldn't be easier to make. Cook, cool, and shred the chicken ahead of time to simplify the process even more.

STEP 1

In a medium pot, boil the chicken until fully cooked. Allow it to cool completely, then shred it.

STEP 2

In a medium bowl combine all of the ingredients, mix well.

STEP 3

Serve with crackers, bread or croissants. Enjoy!

Serving Suggestions

I love making croissant sandwiches with this classic chicken salad recipe. Whether I'm serving the salad on a croissant or sandwich bread, adding lettuce or lettuce and tomato takes it to the next level of deliciousness. It's a perfect choice for lunch, picnics, or casual gatherings!

It also pairs well with toasted bread and crackers.

Storing

Store Chicken Salad in an airtight container in the refrigerator for up to 5 days. Stir well before serving.

More Salad Recipes

Chicken Quinoa Salad

Southern Tuna Salad

Broccoli Salad

Avocado Egg Salad

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Classic Chicken Salad

Classic Chicken Salad

A Classic Chicken Salad recipe made with just 6 simple ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Rest Time 10 minutes
Total Time 35 minutes
Course Dinner, Lunch
Servings 2

Ingredients
  

  • 1 chicken breast or approximately 1 cup shredded
  • 1 rib celery small diced
  • ¼ cup onion small diced
  • ½ cup mayo
  • ¼-1/2 teaspoon salt
  • pepper to taste

Instructions
 

  • In a medium pot, boil the chicken until fully cooked. Allow it to cool completely, then shred it.
  • In a medium bowl combine all of the ingredients, mix well.
  • Serve with crackers, bread or croissants. Enjoy!
Keyword chicken salad, dinner, lunch

Easy Taco Casserole

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Tex-Mex-inspired recipes are a staple in my kitchen. From Cheesy Beef Enchiladas to my family's favorite Spanish Rice, Tex-Mex dishes are well-loved in our home. This Easy Taco Casserole recipe has quickly earned its spot on the rotation, combining bold flavors and easy preparation for the perfect weeknight casserole dinner.

From the homemade cheese sauce to the scratch-made refried beans, this ground beef taco casserole with tortillas proves just how easy it is to create comforting, from-scratch dishes that everyone will love. It's packed with layers of flavor and a hearty texture that makes it irresistible. Just ask my oldest son, he loves this recipe!

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Layered Taco Casserole INGREDIENTS

  • Beans - This recipe uses dry pinto beans for homemade refried beans. For a quicker option, substitute with 2 (16 oz.) cans of refried beans.
  • Ground Beef
  • Onion - Yellow or white onions can be used.
  • Garlic - Fresh garlic cloves for flavor.
  • Butter
  • Flour - Plain all-purpose flour to make the roux for thickening the cheese sauce.
  • Chicken Stock - Used for making the cheese sauce. Chicken broth can also be used.
  • Milk
  • Rotel - The original Rotel is preferred, but mild or fire-roasted varieties work well.
  • Cheese - Shredded cheddar cheese or your favorite Mexican blend.
  • Seasonings/Spices - A mix of salt, pepper, chipotle powder, onion powder, cumin, garlic powder, chili powder, and paprika.
  • Flour Tortillas - For the best results, use burrito-sized flour tortillas.

How To Make Easy Taco Casserole

The homemade refried beans are the star of this taco casserole with tortillas. They are incredibly easy to make and taste so much better than the store-bought options!

STEP 1

To make the refried beans: The night before, rinse and sort the beans, then cover them with 2 inches of water and let them soak overnight. The next day, drain and rinse the beans before adding them to a large pot. Cover with about 3 inches of water, bring to a simmer, and cover the pot. Cook for approximately 2 hours, or until the beans are tender.

Strain the beans, reserving the cooking liquid, and place them back in the pot, off of the heat.  Mash the beans, keeping some of the beans in larger pieces.  For creamier refried beans mash the beans completely. Add some of the reserved cooking liquid back to the beans.  Add enough to reach the desired consistency. 

STEP 2

Cook the taco meat: In a large skillet over medium heat, brown the ground beef, crumbling it as it cooks. Add the onions and sauté until tender. Drain off any excess grease, then stir in the minced garlic. Cook for an additional 30 seconds until fragrant. Season and set aside.

STEP 3

Make the cheese sauce: In a medium pot over medium heat, melt the butter. Once melted, whisk in the flour to create a roux. Gradually whisk in the chicken stock, ensuring the roux is fully incorporated. Next, whisk in the milk and cook until the mixture thickens to a sauce-like consistency. Stir in the shredded cheese and drained Rotel. Season, then set aside.

STEP 4

Assembling the layered taco casserole: Start by placing 2 tortillas in the bottom of a lightly greased 9x13 baking dish. Spread half of the refried beans evenly over the tortillas, followed by half of the ground beef.

Now spread ½ of the cheese sauce over the ground beef. Repeat the layering process one more time, then finish by topping with crumbled tortilla chips and shredded cheese.

STEP 5

Cooking the ground beef taco casserole: Bake uncovered for 45-50 minutes. Top with your favorite toppings. Enjoy!

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Crispy Beef Tacos

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Easy Taco Casserole

Easy Taco Casserole

This Easy Taco Casserole is a hearty, flavorful dish layered with homemade refried beans, a creamy cheese sauce, seasoned ground beef, and tortillas. Topped with crunchy tortilla chips and melted cheese, it's perfect for feeding a crowd or enjoying as a family dinner.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Course Dinner
Servings 8

Ingredients
  

  • 1 ½ cups dry pinto beans rinsed, sorted and soaked overnight
  • 2 pounds ground beef
  • ½ cup onions small diced
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon chipotle powder
  • ½ teaspoon onion powder
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 4 large burrito sized flour tortillas
  • 3-4 cups tortilla chips slightly crumbled

Cheese Sauce

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • ½ cup chicken stock
  • 1 ½ cups milk
  • 1 10 ounce can original Rotel drained
  • 1 cup cheddar cheese shredded
  • ½ teaspoon salt
  • pinch pepper
  • ½ teaspoon ground cumin

Instructions
 

  • The night before, rinse and sort the beans, then cover them with 2 inches of water and let them soak overnight.
  • The next day, drain and rinse the beans before adding them to a large pot. Cover with about 3 inches of water, bring to a simmer, and cover the pot. Cook for approximately 2 hours, or until the beans are tender.
  • Strain the beans, reserving the cooking liquid, and place them back in the pot, off of the heat.  Mash the beans, keeping some of the beans in larger pieces.  For creamier refried beans mash the beans completely. Add some of the reserved cooking liquid back to the beans.  Add enough to reach the desired consistency.  Set aside.
  • In a large skillet over medium heat, brown the ground beef, crumbling it as it cooks. Add the onions and sauté until tender. Drain off any excess grease, then stir in the minced garlic. Cook for an additional 30 seconds until fragrant. Season with 1 teaspoon salt, ½ teaspoon pepper, ¼ teaspoon chipotle powder, ½ teaspoon onion powder, 2 teaspoons ground cumin, 1 teaspoon garlic powder, 1 teaspoon chili powder and 1 teaspoon paprika.  Set aside.
  • In a medium pot over medium heat, melt the butter. Once melted, whisk in the flour to create a roux. Gradually whisk in the chicken stock, ensuring the roux is fully incorporated. Next, whisk in the milk and cook until the mixture thickens to a sauce-like consistency. Stir in the shredded cheese and drained Rotel. Season, then set aside.
  • Preheat an oven to 350°F. Start by placing 2 tortillas in the bottom of a lightly greased 9x13 baking dish. Spread half of the refried beans evenly over the tortillas, followed by half of the ground beef and ½ of the cheese sauce. Repeat the layering process one more time, then finish by topping with crumbled tortilla chips and shredded cheese.
  • Bake uncovered for 45-50 minutes. Top with your favorite toppings. Enjoy!
Keyword dinner, taco casserole

Topping Suggestions

While taco casserole is delicious on its own, adding your favorite taco toppings can take it to the next level. Here are a few tasty suggestions:

  • Pico De Gallo- my absolute favorite topping for this easy casserole.
  • Cilantro
  • Pickled Jalapeños
  • Shredded Lettuce
  • Diced Tomatoes
  • Sour Cream
  • Hot Sauce
  • Salsa

Pepperoni Pinwheels

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Created with my pizza-loving family in mind, these easy Pepperoni Pinwheels are a guaranteed crowd-pleasing appetizer that never lasts long! Made with buttery, flaky puff pastry, they deliver the perfect combination of texture and flavor that takes them to the next level.

These pinwheels are fantastic just as-is, but they're also incredibly easy to customize, making them a perfect way to add variety and flavor to your party table.

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Pepperoni Pinwheels INGREDIENTS

This recipe for pepperoni pinwheels uses just a few basic ingredients.

  • Tomato Sauce- For making a quick homemade pizza sauce. Store bought pizza sauce can be substituted if needed.
  • Seasonings/Spices- The homemade pizza sauce and the butter topping in this recipe use the following seasonings/spices: Salt, pepper, garlic powder and Italian seasoning.
  • Butter
  • Puff Pastry- One sheet of premade puff pastry.
  • Cheese- Both mozzarella and parmesan cheese are needed for these pepperoni pizza pinwheels.

How To Make Pepperoni Pizza Pinwheels

The full recipe is in the recipe card below.

It is important to keep the puff pastry chilled to keep its signature flakiness. Prep all of your ingredients before taking the puff pastry out of the refrigerator.

STEP 1

Lightly flour a work surface and lay out the puff pastry. Unfold the dough and evenly spread ⅓ cup of pizza sauce over the surface.

STEP 2

Sprinkle the mozzarella cheese evenly over the pizza sauce, then layer on the pepperoni slices. Roll the pastry tightly into a log, then refrigerate for 30 minutes to firm up.

STEP 3

Preheat your oven to 425°F and line a baking sheet with parchment paper. Remove the pastry from the refrigerator. Slice the log into ½-inch pieces and place them on a lined baking sheet. Bake for 12-15 minutes or until golden and flaky.

STEP 4

Brush the warm pinwheels with garlic butter and serve with the remaining pizza sauce for dipping. Enjoy!

More Appetizer Recipes

Ham and Cheese Pinwheels

Spinach Artichoke Dip

Sausage Balls

Best Super Bowl Appetizer Recipes

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Pepperoni Pinwheels

Pepperoni Pinwheels

Pepperoni Pinwheels with puff pastry are perfect for your next party. With minimal ingredients and maximum flavor, these pinwheels are the perfect addition to any gathering or snack lineup!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Rest Time 30 minutes
Total Time 1 hour
Course Appetizer
Servings 20

Ingredients
  

  • 1 sheet premade puffy pastry
  • 2 cups mozzarella cheese shredded
  • 20 pepperonis

Pizza Sauce

  • 1 cup tomato sauce
  • ½ teaspoon salt
  • pepper to taste
  • 1 teaspoon garlic powder
  • ½ teaspoon Italian seasoning

Garlic Butter Topping

  • 2 tablespoons unsalted butter melted
  • pinch salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon Italian seasoning
  • 1 teaspoon parmesan cheese grated

Instructions
 

  • In a small bowl combine the pizza sauce ingredients, stir well to combine. 
  • Lightly flour a work surface and lay out the puff pastry. Unfold the dough and evenly spread ⅓ cup of pizza sauce over the surface.
  • Sprinkle the mozzarella cheese evenly over the pizza sauce, then layer on the pepperoni slices. Roll the pastry tightly into a log, then refrigerate for 30 minutes to firm up.
  • Preheat your oven to 425°F and line a baking sheet with parchment paper. Remove the pastry from the refrigerator. Using a serrated knife, gently slice the log into ½-inch pieces and place them on a lined baking sheet. Bake for 12-15 minutes or until golden and flaky.
  • Combine the melted butter with the remaining garlic butter ingredients and mix well to combine.
  • Brush the warm pinwheels with garlic butter and sprinkle over extra grated parmesan cheese, if desired.  Serve with the remaining pizza sauce for dipping. Enjoy!
Keyword appetizer, pinwheels

How To CUSTOMIZE Pepperoni Pinwheels

You can put all of your favorite pizza toppings in these pinwheels. Here are a few suggestions:

  • Add crumbled Italian sausage, ground beef or bacon.
  • Add chopped bell peppers.
  • Make it a supreme and add chopped mushrooms, olives, peppers, onions and all the meats!

12 Best Quinoa Salad Recipes

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Looking for healthy, flavorful, and easy-to-make dishes? These 12 Best Quinoa Salad Recipes are the ultimate way to add a nutritious twist to your meals! Packed with protein, fresh veggies, and bold flavors, these salads are perfect for meal prep, quick lunches, or light dinners.

Whether you're a seasoned quinoa fan or just exploring this superfood, these recipes will inspire you to create vibrant, wholesome dishes. From Mediterranean-inspired bowls to hearty kale and quinoa salads, there's truly something for everyone!

I love creating recipe roundups, and this collection of the best quinoa salad recipes is no exception. I've carefully selected 12 standout recipes for you to enjoy. From southwestern flavors to a refreshing Greek-inspired quinoa salad, this roundup is full of delicious options that will keep you coming back for more. Let's dive in!

Tips for Making Quinoa

  • Rinse or Toast Before Cooking - Quinoa should be rinsed or toasted before cooking. This helps eliminate the bitter taste that Quinoa can have if it is not rinsed or toasted before cooking.
  • Cook with Stock/Broth - To get the best flavor, and added nutrients, cook the quinoa with stock or broth instead of the water.
  • Let the Quinoa Rest - After cooking the quinoa let it rest at least 5 minutes (I like to let mine rest for 10 minutes) before removing the lid and fluffing it.

MEDITERRANEAN Quinoa Salad

Photo Credit: XoXoBella.com

Cooked quinoa is a great base for a tasty salad. It's filling, tasty and pairs wonderfully with the fresh ingredients used. It's a versatile recipe and you can enjoy the Mediterranean quinoa salad as a side dish or as a main course.

Click here for the recipe

Kale Salad with Quinoa and Chickpeas
Kale Salad with Quinoa and Chickpeas, plus brussels sprouts, cranberries and pecans with a simple vinaigrette is perfect for meal prep!
Check out this recipe
Photo credit: YellowBlissRoad.com
Kale Salad with Quinoa and Chickpeas
Butternut Squash Quinoa Salad
Delicious and nutritious, this Butternut Squash Quinoa Salad is easy to make and perfect for meal prepping. Make as side dish or serve it as a main for lunch.
Check out this recipe
Photo credit: SimplyScratchMade.com
Butternut Squash Quinoa Salad
Taco Quinoa Bowl
This Taco Quinoa Bowl is chock full of goodness with ground chicken, beans, and veggies!
Check out this recipe
Photo credit: SpendWithPennies.com
Taco Quinoa Bowl

Black Bean Quinoa Salad

Photo Credit: SpendwithPennies.com

Black Bean Quinoa Salad is an easy fresh salad that can be enjoyed as a meal or a side! Deliciously simple, full of fresh veggies and loaded with flavor, this is the perfect easy lunch or dinner.

Click here for the recipe

Tricolor Quinoa Salad Recipe with Sesame Vinaigrette
This delicious Tricolor Quinoa Salad with edamame, sweet corn and bell peppers is perfect to pack for lunch or as a side dish. The protein packed salad is easy to make too.
Check out this recipe
Photo credit: AmyCaseyCooks.com
Quinoa Salad
Southwest Quinoa Bowl with Cilantro Dressing
Southwest Quinoa Bowl with Cilantro Dressing has corn, black beans, roasted red pepper, avocado, red onion & a creamy dressing. Grain bowl
Check out this recipe
Photo credit: SimplyHappyFoodie.com
Southwest Quinoa Bowl with Cilantro Dressing
Italian Quinoa Salad
This Italian Quinoa Salad is simply my favorite way to eat quinoa ever, especially with this Lemon Garlic Vinaigrette. Seriously, grab a fork and dig in.
Check out this recipe
Photo credit: DashofSanity.com
Italian Quinoa Salad

Chicken and Quinoa Salad

Chicken and Quinoa Salad
Photo Credit: SimplyScratchMade.com

One of my favorite salads to make-Chicken and Quinoa Salad! It's packed with tender, marinated chicken, juicy tomatoes, crisp cucumbers and fluffy quinoa for a fresh and satisfying dish.

Click here for the recipe

Shredded Kale + Quinoa Salad with Creamy Tahini Dressing
Packed with quinoa, kale, and a sweet-tangy tahini dressing, this salad is filling and flavorful. Add chickpeas for extra protein or serve it alongside chicken or fish for a complete meal.
Check out this recipe
Photo credit: Foodess.com
Shredded Kale + Quinoa Salad with Creamy Tahini Dressing
Mediterranean Cucumber Salad w. Fresh Veggies
This Mediterranean cucumber salad is refreshing and so easy to throw together. Add in the quinoa and you have a complete salad - a great side dish or a main salad for those warm days.
Check out this recipe
Photo credit: LucisMorsels.com
Mediterranean Cucumber Salad w. Fresh Veggies
Greek Quinoa Salad
This Greek Quinoa Salad is a gluten-free, vegetarian salad that is simple to make. Quinoa is mixed with fresh vegetables, roasted red pepper, kalamata olives, feta cheese, peperoncinis and tossed in a light Greek dressing. It is perfect meal-preparation for lunches and side dishes throughout the week.
Check out this recipe
Photo credit: ACedarSpoon.com
Greek Quinoa Salad

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Valentine's Day Cake Recipe

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If you're looking for something quick and easy to make for Valentine's Day, you can't go wrong with chocolate cake. This is my FAVORITE tried-and-true chocolate cake recipe-one I've been using for over 15 years! Not only is it simple to prepare, but this Valentine's Day cake is also easy to customize.

This cake is not only delicious but also versatile. Decorate it with your favorite sprinkles, colors, or personal touches to make it uniquely yours this Valentine's Day!

I had so much fun piping simple hearts in red and pink on this easy Valentine's Day Cake! I used two different-sized round tips and a small open star piping tip for added texture and variety.

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Valentines Cake INGREDIENTS

All you need to make this deliciously moist chocolate cake is a few simple pantry ingredients. Nothing fancy, just the basics.

  • Flour - Plain all-purpose flour is needed for this recipe.
  • Sugars - Both granulated sugar and powdered sugar are used.
  • Cocoa Powder
  • Leaveners - Both baking soda and baking powder are used in this Valentine's cake recipe.
  • Salt
  • Milk - Use buttermilk for the best results. If you don't have buttermilk, add 1 tablespoon of vinegar to your milk 5-10 minutes before using it.
  • Heavy Cream - Used in the buttercream but can be substituted with milk if needed.
  • Oil - Melted coconut oil works wonderfully in this cake, but you can also use vegetable or canola oil with great results.
  • Butter - Softened unsalted butter for the buttercream frosting.
  • Eggs
  • Vanilla Extract
  • Coffee - Freshly brewed coffee enhances the chocolate cake flavor. This is a must! If preferred, warm water can be used instead.

How To Make This Valentine's Day Cake Recipe

This cake is so easy to make! The best part? You can mix the chocolate cake batter right in a single bowl; no heavy equipment needed. That means you'll only need your mixer for the buttercream!

STEP 1

Combine the flour, sugar, cocoa powder, salt, baking powder and baking soda in a large mixing bowl. Mix until fully combined.

STEP 2

In a large measuring cup or medium bowl whisk together the buttermilk, vanilla extract and eggs.  Pour the milk mixture into the dry ingredients and mix well.

STEP 3

Mix the freshly brewed coffee with the coconut oil (or, if using canola or vegetable oil, combine it with the buttermilk mixture). Stir until the coconut oil is completely melted. Then, add the coffee mixture to the cake batter and mix until fully combined. Pour the batter into the prepared pan.

STEP 4

Bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool completely before frosting.

STEP 5

Cream the butter in a mixer until fluffy. Gradually add the powdered sugar, a little at a time. Then, mix in the vanilla extract and heavy cream. Beat on medium for 2-3 minutes, or until light and fluffy. Frost the cake and decorate with sprinkles.

If you want to pipe hearts on your Valentine's cake, set aside about ½ cup of the buttercream before frosting the cake. Then, divide the ½ cup into two portions. Color one portion red and the other pink.

Tip for Incorporating Coconut Oil into Cake Batter

Add the coconut oil to the freshly brewed coffee to keep it from solidifying.

More DELICIOUS Recipes

Valentine's Day Sprinkle Cookies

Easy Heart Brownies

Strawberry Rice Krispie Treats

32 Valentine's Day Dessert Recipes

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Easy Valentine's Day Cake Recipe

Valentine's Day Cake Recipe

Make this Valentine's Day extra special with a homemade chocolate cake. This easy-to-make recipe is perfect for customizing!
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Prep Time 20 minutes
Cook Time 30 minutes
Rest Time 40 minutes
Total Time 1 hour 30 minutes
Course Dessert
Servings 20

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup coconut oil or vegetable or canola oil
  • 1 cup coffee freshly brewed

Buttercream Frosting

  • 1 cup unsalted butter softened
  • 2 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream
  • as needed sprinkles
  • as needed food coloring

Instructions
 

Chocolate Cake

  • Preheat an oven to 350°F and generously grease a 9x13 pan or line with parchment paper.
  • Combine the flour, sugar, cocoa powder, salt, baking powder and baking soda in a large mixing bowl. Mix until fully combined.
  • In a large measuring cup or medium bowl whisk together the buttermilk, vanilla extract and eggs.  Pour the milk mixture into the dry ingredients and mix well.
  • Mix the freshly brewed coffee with the coconut oil (or, if using canola or vegetable oil, combine it with the buttermilk mixture). Stir until the coconut oil is completely melted. Then, add the coffee mixture to the cake batter and mix until fully combined. Pour the batter into the prepared pan.
  • Bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool completely before frosting.

Buttercream Frosting

  • Cream the butter in a mixer until fluffy. Gradually add the powdered sugar, a little at a time. Then, mix in the vanilla extract and heavy cream. Beat on medium for 2-3 minutes, or until light and fluffy. Frost the cake and decorate with sprinkles.
  • If you want to pipe hearts on your Valentine's cake, set aside about ½ cup of the buttercream before frosting the cake. Then, divide the ½ cup into two portions. Color one portion red and the other pink.
Keyword dessert, valentine's dessert