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Looking for the ultimate in fancy holiday sweet breads, guaranteed to impress? Who better than our catalogue recipe developer/food stylist, Charlotte, to create the bread of our dreams! This stunning Cinnamon Star Bread is blowing people away with how pretty it looks and tastes, and also how deceptively easy it is to create.

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"Angel Biscuits that bake ups so tender and flaky! Easy, old-fashioned recipe using simple ingredients!"

If biscuits and yeast rolls had a baby, it would be angel biscuits. Angel biscuits are the perfect blend of flaky buttermilk biscuits and a soft, squishy yeast rolls. Don't believe me? Make them!

I made these for my boys this week. Their response after tasting them: "oh yeah..it is a biscuit and a roll."

I'm convinced that these were the "muh-mama-biscuits" that Martin Lawrence went crazy over on the show Martin. Their aroma scents the house so nicely! I love this episode of Martin and them doggone biscuits!

If you're from the South, chances are you've run into angel biscuits many times. Angel biscuits are simply heavenly! So light and fluffy from all that leavening with such a fantastic buttery, buttermilk flavor. It's a nice change of pace, and any leftovers are perfect with jelly or sausage biscuits.

Unfortunately, we devoured these little clouds in one sitting, but they are already on my Saturday morning breakfast menu.

You start these angel biscuits by proofing the yeast. Adding yeast is what gives these biscuits their fluffy, yeast roll texture, along with baking soda, salt, and baking powder. Now you see why they are called Angel biscuits, huh? These babies can rise to the heavens! Don't worry if some of your biscuits are oddly shaped. That's what gives them character. "Angel biscuits do whatever the good Lord tells them too". Sometime mine rise right out of the pan! Placing them closer together helps keep them more uniform.

What is the best flour for biscuits?

Two words for ya: White Lily! If you don't have access to this brand, head to Amazon, and snag a bag. It's a soft winter wheat flour and just the best thing for making tender, fluffy biscuits. Of course, they are still amazing with regular all-purpose flour if you need to make do with what ya have on hand.

How to make the Best Angel Biscuits

1. Keep the dough as wet as you can without it sticking. By this, I mean use JUST enough flour to keep the dough from sticking to everything. Adding too much flour will result in a dry angel biscuit. Boo.Hiss.

2. Don't twist the biscuit cutter. Sometimes it's so hard not to twist the cutter, I know. Twisting the cutter will seal the dough and keep the biscuits from rising. Push the cutter straight down into the dough and then bring it back up. No twisting, ok.

3. Bake on the middle rack and broil on low for the last minute to create golden tops

Should I let my angel biscuits sit overnight?

Ummm...yeah, you should do that for the BEST flavor and texture. Just about every vintage Southern cookbook I own recommends this step. I've never done this step, but I suppose I should. I mean, cold biscuits do bake up better. Nah, nevermind I want muhbiscuits nooooooooow! If you decide to let them sit overnight you can just throw the whole ball of dough in the fridge overnight and then cut them out the next day. Easy, peasy, sleezy!

Careful, these melt-in-your-mouth angel biscuits just might become your new favorite! Don't blame me if you find yourself making them back to back and then wondering where they went to!! They are dangerous and I'm not sure "angel" was the correct name for them.

Want more biscuits?

Homemade Angel Biscuits

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"Angel Biscuits that bake ups so tender and flaky! Easy, old-fashioned recipe using simple ingredients!" If biscuits and yeast rolls had a baby, it would be angel biscuits. Angel biscuits are the perfect blend of flaky buttermilk biscuits and a soft, squishy yeast rolls. Don't believe me? Make them!

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"Classic stuffed peppers filled with savory rice, sausage and lots of cheese! An easy recipe with simple ingredients!"

Visual learner? Watch me make these classic stuffed peppers from start to finish!

This week has been so peaceful. I purposely said "no" to a lot of things which always results in me feeling more balanced and renewed. Hey, believe it or not, I'm an introvert. I spent the week rearranging my home, organizing, cleaning, making stuff, and just relaxing.

This past Monday, I threw away the whole afternoon, lounging on my back porch, sifting through recipes that my grandmother had sent me. I get so excited when I check the mail and see I have recipes from her.

They are all handwritten. It's so rare to receive anything handwritten these days. There are always cute notes on the side like" You can add cinnamon, but I don't. Well, sometimes I do, but I didn't last time I made it." lol.

I have so many of her handwritten recipes, and I know I'll cherish them forever. There is no way I could ever get around to sharing them all on this blog, but when I do, she beams. And that makes me beam. Like when I made and posted her famous carrot cake! She got a kick out of how many people posted photos of their finished cakes on social media.

Classic Stuffed Peppers

I came across her stuffed peppers recipe and decided to make them for dinner. We didn't have them much growing up, but when she did make them, they were always delicious.

These stuffed peppers are true classics. A simple recipe that will gladly accept any of your favorite add in's like broccoli, corn, bacon, various cheeses, etc.

One thing I love about my grandma Barb's recipes is that I can count on them to be seasoned just the way I like it. These classic stuffed peppers are full of sausage, savory rice cooked in broth, Rotel tomatoes, and lots of cheese!

It comes together quickly thanks to using ground breakfast sausage that is already seasoned to perfection. You can def. use regular ground meat, but just be sure to season it good okay. Serve these stuffed peppers with toasted garlic bread and dinner is ready!

Classic Stuffed Peppers

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"Classic stuffed peppers filled with savory rice, sausage and lots of cheese! An easy recipe with simple ingredients!" This week has been so peaceful. I purposely said "no" to a lot of things which always results in me feeling more balanced and renewed. Hey, believe it or not, I'm an introvert.

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Fry minced garlic with mushrooms in butter, add in 1 spoon of flour. Cook until roux is formed and add 1/3 cup chicken broth, 1 spoon dijon mustard, 1 spoon lemon juice, oregano and parsley. Add in heavy cream, salt, grated parmesan and some pasta water to thin it out if needed.

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A simple Greek Chicken Wrap features rotisserie chicken, loads of veggies, and a tzatziki-inspired dressing. Warm some pitas and load them with this delicious Greek chicken mixture!

Greek Chicken Wrap

There is no shortage of love for chicken salad on this website. I've reimagined it in countless ways, like these Pesto Chicken Salad sandwiches, this Curry Chicken Salad, or these Pineapple Chicken Salad sandwiches to name a few.

A Greek-inspired version was definitely in order. And today, that's exactly what you'll get. The dressing is inspired by tzatziki sauce, the chicken salad is loaded with traditional Greek salad veggies, and everything is loaded into pita bread. And, if that's not enough, we're finishing things off with a hearty dose of feta and a good drizzle of lemon juice!

There are four components to these wraps - the pita bread, the actual chicken salad, the dressing, and the wrap toppings; I'll discuss each of these components below.

Pita Bread

To help make the pita bread more pliable and not tear as we fold it, warm it up. I like to slightly char the pita bread- it adds such a nice flavor and contrasting texture to the cool chicken and veggies.

To char pita bread: Spray both sides of the pita bread with olive oil cooking spray and "grill" the bread on the stovetop over the open flame (medium-low heat) until slightly charred, flipping with tongs as needed, about 10-15 seconds per side. Those of you with electric ranges can warm it (covered with a damp paper towel) in the microwave. It won't char the bread, but it will keep it much more pliable.

Greek Chicken Wrap Filling

The secret to making these Greek Chicken Wraps is using rotisserie chicken! If you can find a lemon-herb seasoned rotisserie chicken, even better - that rotisserie chicken adds such a nice complementary flavor. Here are a few of my short-cut ideas:

For the fastest possible prep time, I recommend buying rotisserie chicken meat that has already been pulled from the bones and shredded. I've seen pre-shredded rotisserie chicken meat at Costco®, Smith's® (Kroger), Trader Joe's®, and Walmart®. Grocers recognize a valuable service when they see it!

Use flat-leaf Italian parsley, as opposed to curly for this salad. Flat-leaf parsley has a more robust flavor and curly parsley is used more commonly as a garnish.

I like to get the sun-dried julienne-cut tomatoes with herbs. The herbs in the tomatoes add lots of flavor (so we don't need additional ingredients) and the julienne-cut tomatoes save chopping time.

A lot of stores sell pre-diced red onion in the produce section. If you're in a hurry, that can save a bit of time.

Tzatziki-Inspired Dressing

The dressing on these Greek Chicken Wraps is inspired by Greek Tzatziki sauce with grated cucumber and a little bit of Greek yogurt. I tested this dressing a few times (once with all Greek yogurt) and it was a bit overpowering. So, although there isn't a lot of Greek yogurt in the dressing, we found it to be the perfect amount to infuse the dressing with a nice tzatziki-like flavor without being too strong.
A few quick dressing tips:

Make sure to use good full-fat, plain Greek yogurt. We love Greek God's® plain Greek yogurt in the sauce.

Use a flavorful mayo. The mayonnaise offsets the tang of the Greek yogurt and adds a nice creaminess. We love Hellman's/Best Foods® in these Greek Chicken Wraps.

Squeeze liquid out of the cucumber. Cucumber has a very high moisture level and will water down the dressing, making it less flavorful. Before adding the grated cucumber to the dressing, wring out excess liquid a few times with paper towels or cheesecloth.

When zesting the lemon, avoid the white pith of the lemon - this is very bitter. Using a microplane (like this one), zest only the very outside yellow part of the lemon. Use a citrus reamer or this citrus juicer to have fresh lemon juice in a hurry!

Save some prep time by using a garlic press or pre-minced garlic. Even garlic powder can be used in the dressing in a pinch!

Regular cucumbers don't work as well. They don't have enough flavor and are too watery. Use an English cucumber or Persian cucumbers. (Persian cucumbers are sometimes labeled as mini/salad cucumbers.)

Greek Chicken Wrap Toppings

Greek Chicken Wraps reach new heights with these delicious toppings:

Thinly sliced or smashed avocado. I like to jazz the smashed avocado up just a bit by adding a quick squeeze of lemon, a pinch of salt and pepper, plus just a touch of garlic powder.

Lettuce. I like green leaf lettuce; using packaged, pre-washed salad greens makes this addition even easier.

Thinly sliced cherry tomatoes. Any tomatoes work, but we love cherry tomatoes best.

Feta cheese. This adds the perfect finishing salty seasoning and a good savory flavor to the Greek chicken wraps.

A drizzle of lemon juice. If you love lemon, finish things off with a squeeze of fresh lemon before folding the pita and enjoying it.

Some other topping ideas: thinly sliced kalamata olives, additional fresh parsley or fresh dill, thinly sliced red onions

More rotisserie chicken recipes

Chicken Salad

Dressing

Toppings/Assembly

Optional: Smashed avocado topping: 1 large ripe avocado, 1/8 teaspoon salt, pepper, and garlic powder, 1 teaspoon lemon juice

Lettuce, thinly sliced cherry tomatoes, feta cheese, additional lemon wedges

DRESSING: I like to prepare the dressing first so the flavors have a chance to blend. Grate a cucumber with the large holes of a cheese grater. Line a small bowl with a few paper towels (or a clean kitchen towel) and place the grated cucumber on top. Squeeze out as much extra moisture as you can from the cucumber this keeps the sauce from being watery). Once it's drained, add to a medium-sized bowl. Add in the remaining dressing ingredients and stir to combine. Cover the bowl and place in the fridge until ready to eat.

CHICKEN SALAD: Add all of the chicken salad ingredients to a large bowl and mix gently but thoroughly. Using a spatula, add the dressing to the chicken salad. Stir gently to combine.

PITA BREAD: "Grill" the pita bread on the stovetop over an open flame (on medium heat) until slightly charred, about 10-15 seconds per side (flipping with tongs). Immediately fold in half after being charred and cover with a clean towel until ready to serve. Alternatively, warm (covered with a damp paper towel) in the microwave.

OPTIONAL SMASHED AVOCADO TOPPING: If using avocado, either slice a ripe avocado and add to the pita bread or make this quick smashed avocado blend: Halve the avocado and use a spoon to scoop out all the flesh into a medium-sized bowl. Mash the avocado with a fork. Once mashed, add in the lemon juice, salt, garlic powder, and pepper. Mash again to combine the ingredients. Spread over warmed/charred pita bread.

SERVE: Add lettuce on top of the avocado (if using). Spoon 1/4th of the chicken salad mixture on top of the lettuce. Add a few thinly sliced cherry tomatoes and sprinkle about 1 tablespoon of feta cheese on top. If desired, drizzle a lemon over everything. Fold in half and enjoy immediately.

Note 1: Many grocery stores offer lemon-herb seasoned rotisserie chicken, and that is our favorite to use in these wraps. For even quicker prep, get rotisserie chicken that has already been pulled from the bones and shredded. It's usually available in the deli area of the store.

Nutritional information does not include the smashed avocado or other toppings.

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Greek Chicken Wrap (Tzatziki Inspired Dressing!) | Chelsea's Messy Apron

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A simple Greek Chicken Wrap features rotisserie chicken, loads of veggies, and a tzatziki-inspired dressing. Warm some pitas and load them with this delicious Greek chicken mixture! There is no shortage of love for chicken salad on this website.

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One Pot White Chicken Lasagna Soup is wonderfully creamy, hearty and comforting but so easy - destined to become a new family favorite!
This easy White Chicken Lasagna Soup tastes just like white chicken lasagna with cheesy layers of noodles smothered in velvety Italian spiced Parmesan infused sauce without all the layering or dishes! Simply saute chicken and veggies and dump in all ingredients and simmer away for a pot of velvety, slurpilicoius flavor!
One Pot Lasagna Soup Video

So it happened. My Easy One Pot Lasagna Soup joined the 1 Million Pinterest Club along with my Cream Cheese Stuffed Banana Bread Coffee Cake, Chili Lime Chicken Tacos and my Southwest Pepper Jack Salad (2M)! And I must say it is well deserved because that soup is the BOMB with tons of glowing reviews - definitely a readers favorite. If you haven't tried that One Pot Lasagna Soup yet, please make it this winter because it is SO much easier than traditional lasagna and you will be doing yourself and your whole family a big, comforting cheesy pot of a favor.

Today's One Pot White Chicken Lasagna Soup was definitely inspired by my aforementioned Easy One Pot Lasagna Soup, as I use the same technique but I wanted to created a lusciously creamy soup because who doesn't love creamy soup?! From my Chicken Gnocchi Soup to my White Bean Ham Tortellini Soup to my New England Clam Chowder and White Chicken Chili. creamy soups are the most comforting foods on the planet.

The inspiration for this White Chicken Lasagna Soup more comes from our trip to Cancun. Random, right? A couple years ago, Patrick and I were going to go with my family to Lake Powell. I had been receiving home IV antibiotics through a PIC Line (IV inserted in the upper arm) for pneumonia and so I scheduled to have my line removed a day earlier then we were all going to drive up to Lake Powell that morning together. Unfortunately, I got the call that a family member was sick which meant I would not be going to Lake Powell as I cannot be around anyone who is sick due to being immuno suppressed (due to my lung transplant in 1999, see story HERE). So my hero husband booked us a spontaneous trip to Cancun the next morning. In fact, you can see a pic of my bandaged IV arm in Cancun HERE on IG.

So long story made longer, the All Inclusive Resort we stayed at boasted an AH-mazing Italian restaurant with a Bechamel Lasagna that I ordered on TWO separate occasions. The way the velvety sauce cradled the thin noodles in every comforting bite was dream worthy. And I knew I had to recreate it in one way or another. So this One Pot White Chicken Lasagna is my tribute. And its a good one. Patrick couldn't stop raving about the cheesy layers of goodness. And I still can't get over the "can't-get-any-easier" approach of dumping all the noodles into one pot without the time-consuming, tedious, layering!

How to Make White chicken Lasagna Soup

To make your One Pot White Chicken Lasagna Soup, saute your chicken for a couple minutes, then remove to a plate, then saute your onions, carrots, bell peppers and garlic.

Sprinkle in some flour, cook, then stir in your chicken broth, white beans, and your cast of seasonings including parsley, basil, oregano and thyme because all that liquid cream needs some flA-vor! Next, add your lasagna noodles and simmer away until the noodles are al dente.

Next, stir in half and half, optional heavy cream, chopped spinach and warm through.

Finally, stir in 1 cup Parmesan Cheese for extra luscious creaminess...

And you are ready to top your individual bowls with shredded mozzarella cheese, freshly grated Parmesan cheese and ricotta cheese- as little or as MUCH as you like!

Now the list of ingredients might seem long, but keep in mind you are just dumping and running after a quick veggie saute to let the sauce simmer and cook the noodles while your whole home fills with the tantalizing rich aroma of of one of the most comforting soups you will ever devour, one pot soups.

I can never get enough of the texture of the thin al dente lasagna noodles blanketed by Parmesan cream velvety goodness. And I don't want to. Thank you Cancun.

Slurp, shovel, repeat.

Looking for more One Pot Soups?

Want to try this White Chicken Lasa gna Soup?

Pin it to your SOUP, DINNER, or CHICKEN Board to SAVE for later!

Find me on Pinterest for more great recipes! I am always pinning :)!
©Carlsbad Cravings by CarlsbadCravings.com
One Pot White Chicken Lasagna Soup

1 large onion, chopped

2 carrots, peeled and sliced

1 green bell pepper, chopped

2 bay leaves

dash- 1/4 teaspoon red pepper flakes (optional)

2-3 cups half and half (may sub fat free evaporated milk)

1/2 cup heavy cream (optional)

shredded mozzarella cheese

freshly grated Parmesan cheese

ricotta cheese

1. Heat 1 tablespoon olive oil in a large Dutch oven/soup pot over medium high heat. Add chicken and cook until almost cooked through. Remove to a plate.

2. Melt butter with 2 tablespoons olive oil in the now empty pot and heat over medium high heat. Add onions and carrots and cook, while stirring, for 3 minutes. Add bell pepper and garlic and cook for 1 minute. Sprinkle in flour then cook, stirring constantly for 3 minutes (it will be thick).

3. Turn heat to low and gradually stir in 8 cups chicken broth. Whisk 3 tablespoons cornstarch with 1 cup additional chicken broth and add to soup. Stir in chicken, beans, chicken bouillon and all remaining herbs and spices. Stir in lasagna noodles.

4. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally so noodles don't stick to bottom (approximately 20-30 minutes).

5. Turn heat to low, discard bay leaf and stir in half and half, optional heavy cream and spinach and warm through. Stir in 1 cup Parmesan cheese until melted. Stir in additional half and half or broth if desired for a less "chunky" soup. Season with additional salt and pepper to taste. Garnish individual servings with desired amount of cheeses.

*I love lasagna noodles in this recipe - they are slurpilicious! Don't worry about them breaking evenly - you won't notice once they cook. You can also replace the noodles with 2 1/2 cups uncooked small shells if desired and simmer for less time.
**If you want to omit the heavy cream but still would like a thicker soup then I suggest whisking 2 teaspoons cornstarch with some of the chicken broth and adding to the soup to simmer and thicken.
©Carlsbad Cravings Original
Never miss a Carlsbad Cravings Creation:
You might also like: One Pot White Bean and Ham Tortellini Soup Creamy Million Dollar Macaroni and Cheese

30 Minute Roasted Shrimp and Broccoli Fettuccine Alfredo (Lightened Up!) Easy Garlic Parmesan Butter Breadsticks

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One Pot White Chicken Lasagna Soup (Video!)

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One Pot White Chicken Lasagna Soup your entire family will LOVE! This easy soup tastes just like creamy white chicken lasagna without all the layering or dishes! Simply saute chicken and veggies and dump in all ingredients and simmer away for a pot of velvety, slurpilicoius flavor!

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Better Living - Food, Health, Home, Travel, Lifestyle

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Better Living uses affiliate links. If you make a purchase through them, we may receive a small commission (for which we are deeply grateful) at no cost to you.

Iconic for its lush wisps of beautiful vibrant purple flowers and a calming and intoxicating earthy floral scent, lavender, a member of the mint family, and nicknamed the "herb of love" isn't only just bee-friendly eye candy in the garden.

Lavender is also a culinary herb that can be used in everything from teas, syrups, and extracts to liqueurs, chocolates, baked goods, and more. It's even a wonderful addition cold drinks like cocktails, lemonade, and ice-tea.

Get our recipe for Manuka Honey Lavender Lemonade!

And we really love it in a cookie. For this easy yet delicious buttery shortbread cookie recipe, lavender is the star of the show. Perfect with tea or weekend brunch these mildly sweet, delicious, and delicate cookies can be whipped up in less than 15 minutes. They're then chilled in the refrigerator, rolled and then cut using the cookie cutter shape of your choice. Bake in 10 to 12 minutes or until just very lightly browned on top.

What Kind of Lavender Should I Use?

Whenever you're cooking with lavender be sure to use "culinary grade" lavender that is specifically produced for consumption and not the stuff you might pick up at the craft store. The label on the package should say the word "culinary" or denote in some way that it can be used in cooking or baking. We recommend using organic culinary lavender if possible.

Need a DIY Gift Idea?

These cookies last for weeks if stored properly and hold up really well in shipping making them a lovely DIY gift idea. Wrap them up in a cute little package or bakery box and then tie it all up with a lavender colored ribbon for a beautiful presentation. For a gourmet lavender themed gift for the lavender lover in your life, pair these cookies with some lavender tea, lavender flower honey, and a lavender candle and pack in a small basket or reusable container.

Get The Recipe!

Light & Buttery Lavender Shortbreads

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Better Living uses affiliate links. If you make a purchase through them, we may receive a small commission (for which we are deeply grateful) at no cost to you. Iconic for its lush wisps of beautiful vibrant purple flowers and a calming and intoxicating earthy floral scent, lavender, a member of the mint family, and nicknamed the "herb of love" isn't only just bee-friendly eye candy in the garden.

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Spanakopita Recipe (Greek Spinach Pie Tutorial) | The Mediterranean Dish

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Easy, classic spanakopita recipe! Delicious Greek spinach pie with golden, crispy phyllo crust. Recipe comes with tips, video, and step-by-step photos.

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These chewy fudgy homemade brownies are made completely from scratch. You will never make a box mix again!
Everyone has a favorite brownie recipe and this is one is mine. No mixer, no strange ingredients, no box mix, just pure brownie love. And bonus! They're made in 1 bowl.

Brownies Should Be 2 Things: Chewy and Fudgy

Chewy brownies have a dense structure, but still have a little crumb. Fudgy brownies are dense with a moist intensely chocolatey interior- somewhere between a chocolate truffle and piece of fudge. I like my brownies so rich and dense that it tastes like frosting you can eat in bar form. How delicious does that sound?

How to Make 1 Bowl Homemade Brownies

Before making homemade brownies, it's helpful to know the importance of each ingredient. I wasn't able to develop this brownie recipe without a little practice and learning. There are 4 main ingredients in brownies- varying amounts of these ingredients will affect the texture of the finished product.

1. Chocolate: Cocoa powder or solid chocolate are used in homemade brownies. If using all cocoa powder, you need more fat in the brownie batter because cocoa powder does not contain cocoa butter. My brownie recipe uses mostly solid chocolate with a little cocoa powder. Double the chocolate goodness! Semi-sweet chocolate is best, though milk chocolate would be great for a sweeter brownie. I don't suggest using unsweetened or bittersweet chocolate unless you love deep, dark chocolate.

2. Flour: Like I mention above, I prefer my brownies chewy and fudgy. The fudginess in this brownie recipe relates to the small amount of flour. More flour = a more cake-like brownie.

3. Sugar: These homemade brownies use 3/4 cup of granulated sugar. I also add 1/4 cup of brown sugar, which enhances the moist texture. As long as you use 1 total cup of real sugar (no sugar substitutes!), then your brownies will turn out wonderfully. You can use 1 full cup of white granulated sugar instead. That version is just as fantastic and easier since you only need 1 type of sugar!

4. Eggs: Eggs perform about 1 million functions in baking like binding, adding richness, tenderizing, providing structure and lift. My chewy fudgy brownies recipes uses 3 eggs, which give the brownies a tight crumb and melt-in-your-mouth texture.

If you're an extreme chocolate lover (of course you are), add chocolate chips to the brownie batter and top the finished brownies with chocolate buttercream. Because... why not?

These are the best homemade brownies! 🙂

More Homemade Recipes

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Chewy Fudgy Homemade Brownies

Posted in Tagged Brownies & Bars all-purpose flour, brown sugar, butter, chocolate, chocolate chips, cocoa powder, confectioners-sugar, eggs, granulated sugar, heavy cream, vanilla extract

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Chewy Fudgy Homemade Brownies | Sally's Baking Addiction

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These chewy fudgy homemade brownies are made completely from scratch. You will never make a box mix again! Everyone has a favorite brownie recipe and this is one is mine. No mixer, no strange ingredients, no box mix, just pure brownie love. And bonus! They're made in 1 bowl.

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Are we even surprised? By now we already know the air fryer is supreme. The fact that crispy golden chicken can be achieved without the use of any oil whatsoever is amazing and that's not to mention how quickly the air fryer can do it! This chicken parm tastes every bit as good as the traditional version with much less effort to get there. The air fryer will even melt and broil your cheese for a perfect cheesy, crispy bite!

Obsessed too? Tell us about it in the comments below!

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Air Fryer Chicken Parmesan Might Be The Best Way To Make The Iconic Dish

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Are we even surprised? By now we already know the air fryer is supreme. The fact that crispy golden chicken can be achieved without the use of any oil whatsoever is amazing and that's not to mention how quickly the air fryer can do it!

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Honey Mustard Chicken and Vegetables is a flavorful comfort meal that cooks up in one pan. A rich honey mustard sauce nestles in with the potatoes, greens beans, and crispy-skinned chicken for a complete meal!

With almost three weeks of school under our belts, we are gaining a new rhythm for our family once again. Earlier to bed, earlier to rise. Packing lunches. Checking off homework assignments. Sports and music practices. A part-time job for our oldest (a junior in high school)...on top of a mountain-high pile of homework that includes three AP classes.

It's hectic. There's no way around it.

When I'm able to slip in a coffee date with a friend, it truly feels like a gift.

During the busy school season, it's more important than ever to make sure I have a line-up of easy dishes to set on the table for our family. This Honey Mustard Chicken and Vegetables comes together easily, and dirties just one pan. It's a meal that's big on flavor and comfort, perfect for this season.

* This is a sponsored post, created in partnership with Gold'n Plump®.

I like to keep Gold'n Plump Chicken Drumsticks in the freezer for easy meals. Thighs are also a favorite. I've always preferred the more flavorful dark meats.

For easy meals during the grilling season, we simply brush the drumsticks with olive oil, sprinkle with salt and pepper, and grill until they're mostly cooked. Then we slather on some barbecue sauce and finish up the grilling, waiting for the skin to get perfectly crispy and the sauce darkened and caramelized. It's one of my favorite simple grilled meals.

This honey mustard chicken recipe brings the drumsticks back into the kitchen, a great dish for the cooler months ahead.

Honey Mustard Chicken

I like that the drumsticks from Gold'n Plump are hearty, with a good amount of meat. And they are highly trimmed by hand - which means less prep work for me.

To start, I brush each of the drumsticks with just a bit of olive oil. And then I sprinkle them with garlic powder, kosher salt, and freshly ground black pepper.

Then the drumsticks hit the hot skillet, to brown and crispify the skin.

A rich honey mustard sauce (I love to include a touch of sweet curry!) nestles the potatoes and green beans in with the browned chicken drumsticks. And then it all cooks in the oven together in one skillet. This is a wonderfully flavored honey mustard recipe.

When the potatoes are fork-tender, and the chicken is fully cooked with an irresistible crispy skin, the skillet is ready to set on the table.

Like this honey mustard chicken recipe? Pin it!
Be sure to check out a few more chicken recipes I've created for Gold'n Plump: And a few more recipes using chicken drumsticks, with inspiration from my friends:
At Gold'n Plump, good chicken is their mission. Raised on family farms in Minnesota and Wisconsin, Gold'n Plump chickens are cared for with fresh, filtered water and locally sourced nutritious feed. Their chickens are raised with No Antibiotics-Ever.

Connect with Gold'n Plump on their website and social media channels: Facebook, Twitter, Instagram, and Pinterest.

This post is sponsored by Gold'n Plump. I am honored to partner with them again this year to bring you delicious new chicken recipes from our kitchen and backyard grills. All opinions are 100% my own, as always. Thank you for supporting the brands that help make this site possible.

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Honey Mustard Chicken and Vegetables (One Pan)

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Honey Mustard Chicken and Vegetables is a flavorful comfort meal that cooks up in one pan. A rich honey mustard sauce nestles in with the potatoes, greens beans, and crispy-skinned chicken for a complete meal! With almost three weeks of school under our belts, we are gaining a new rhythm for our family once again.

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This is our favorite way to make homemade baked chicken fingers. After baking, toss them in your favorite buffalo sauce and serve with ranch or our homemade blue cheese dipping sauce. These buffalo chicken fingers disappear FAST.
Chicken fingers are one of those childhood comfort foods you'll never grow out of. Long gone are days by the swimming pool snack bar where my 11 year old friends and I would chow down on extra crispy chicken fingers with french fries followed by a thrilling game of sharks and minnows. Life was good! Life's s till good because I have a billion and a half glorious chlorine-soaked memories from my childhood pool days. What's more is that I still crave chicken fingers, but don't need to visit my old stomping grounds to enjoy finger food that's just as tasty, hot, comforting, and crispy.

Baked Buffalo Chicken Fingers Video Tutorial

Before baking, the chicken fingers need to be coated in flour, egg/milk mixture, then corn flakes. There's a rhyme & reason for all! Flour makes the egg stick, eggs make the corn flakes stick. Tip: This coating process can get a little messy, so what I usually do is have 1 hand for the wet (eggs) and 1 hand for the dry (flour and corn flakes). Still a little messy, but it helps!

After baking comes the buffalo sauce. Make sure you coat the chicken fingers while they're still warm so the sauce soaks in completely. If you don't like super saucy chicken fingers, go light on the sauce.

And now for blue cheese dip. I know not everyone is a huge fan of blue cheese, so your favorite ranch dressing works just as well. The blue cheese sauce though: blue cheese, mayo, sour cream, milk, and a little Worcestershire sauce. There's a reason the two are always paired together: the creamy coolness of blue cheese hits the spot when paired with the spicy kick of buffalo.

The coated chicken fingers are the perfect balance of crunchy, tender, spicy, and saucy, rendering them absolutely irresistible. Undoubtedly the best chicken fingers I've ever made. Magically close to those poolside fried little numbers!

Crispy Baked Buffalo Chicken Fingers

Description

Ingredients

Creamy Blue Cheese Dipping Sauce

Notes
EXTRA crispy and baked buffalo chicken fingers. Coated in cornflakes for extra crunch!

1. If using chicken breasts, pound down and cut into strips.

2. Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

3. Place the corn flakes, salt, pepper, garlic powder, and smoked paprika into a food processor (you can do this in stages if the processor isn't large enough). Pulse 4-5 times until the cereal is broken down. Not completely crushed; some larger pieces can remain. Pour into a large bowl. Place the flour into a separate bowl. Then in a third bowl, whisk the eggs and milk together.

4. Coat each chicken strip in flour, shaking off any excess. Then, dip in egg mixture and let any excess drip off. Then generously roll in the corn flakes, shaking off any excess. Place the chicken strips on the prepared baking sheet.

5. Bake for 10 minutes. Turn each piece over and continue baking until the outside is crisp and the centers are cooked through, about more 10 minutes. Baking times may vary, just make sure the chicken is cooked through by cutting into a thick piece. If you like them browner, bake a couple minutes longer. Careful, you don't want to dry out the chicken inside.

6. Allow to cool for 5 minutes on the baking sheet (I usually make the blue cheese sauce during this time), then carefully place the chicken fingers into a large bowl. Pour the buffalo sauce on top and gently stir to coat. Taste and add more sauce if desired. Serve warm with blue cheese dipping sauce.

7. Blue cheese dipping sauce: Stir sauce ingredients together in a small bowl and serve.

8. Leftover chicken fingers keep well in the refrigerator for up to 1 week. Reheat in the microwave or for 10-12 minutes in a 350°F (177°C) oven.

Make Ahead & Freezing Instructions: Prepare the chicken through step 4. Refrigerate for up to 1 day before continuing with step 5. You can also freeze the baked chicken fingers before tossing in the buffalo sauce. Bake frozen chicken fingers in a 350°F (177°C) oven for 20 minutes or until warmed through, then coat in sauce.
Keywords: baked buffalo chicken fingers

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Crispy Baked Buffalo Chicken Fingers | Sally's Baking Addiction

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This is our favorite way to make homemade baked chicken fingers. After baking, toss them in your favorite buffalo sauce and serve with ranch or our homemade blue cheese dipping sauce. These buffalo chicken fingers disappear FAST. Chicken fingers are one of those childhood comfort foods you'll never grow out of.

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Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Pommes Anna - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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A spectacular looking potato dish that's crispy, buttery and delicious. Pommes Anna is a classic French dish that dates back to the Napoleon times, supposedly named after an actress. Traditionally Read More >>

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Shape by rolling into a rope, leaving the ends thinner than the middle. wrap around your fingers (all 4), open end down, and roll, pressing firmly on the surface to get a bagel

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This easy homemade bagels recipe proves that you can make deliciously chewy bagels in your own kitchen with only a few basic ingredients and baking tools!

Today I'm teaching you how to make homemade bagels with only a few basic ingredients and kitchen tools. Today you're going to tackle any fears of yeast and bread baking- and I'm right here to guide you along!

Bagels, crème brûlée, soft pretzels, and hot ham & cheese pockets. What do these foods have in common? Each seem really complicated to make at home, but secretly couldn't be easier. Homemade bagels taste fresher, are cheaper, and you'll earn the bragging rights for from-scratch baking. ( PS: Each of those recipes has a video tutorial!)

Bagels Require a Lean Dough

The 1st step is to make the bagel dough. This is the same dough you use for everything bagels, a recipe already published on my blog. There's only 5 ingredients.

Warm Water: Liquid for the dough.

Yeast: Allows the dough to rise. I recommend an instant or active dry yeast.

Bread Flour: A high protein flour is necessary for bagels. We want a dense and chewy texture, not soft and airy like cinnamon rolls. Bread flour is the only solution!

Brown Sugar: Bakeries use barley malt syrup to sweeten the bagel dough- it can be a little difficult to find, but brown sugar is a fine substitute.

Salt: Flavor.

Notice how there is no fat? This is called a lean dough. Lean dough is ideal for recipes like focaccia, pizza dough, artisan bread, and no knead bread. Breads like dinner rolls and homemade breadsticks, and sweet bread, such as cinnamon rolls, include fat for richness and flavor.

You can prepare the dough with a mixer or by hand. Kneading the dough by hand is imperative. Bagel dough is very heavy and dense, which could rattle your mixer too much. After the dough has been kneaded, let it rise for 60-90 minutes. Punch it down, then divide into 8 sections and shape into bagels.

How to Shape Bagels

Shaping bagels is easier than it looks. Poke your finger through the center of the ball of dough, then use 2 fingers to widen the hole to about 1.5 - 2 inches. That's it! I don't really do anything fancy and the bagels don't need to be perfect. Mine never are!

Bagel Water Bath

Bagels must cook for 1 minute on each side in a pot of boiling water. This is actually the most important step in the whole recipe. Why?

1. Boiling the bagels gives the bagel its beautiful shine. But looks aren't everything- this shine is actually a result of the dough's starches gelatinizing which creates a crisp, shiny coating. I learned this from Cooks Illustrated.

2. Boiling bagels cooks the outer layer of dough, which guarantees they'll hold their shape in the oven.

Add honey or barley malt syrup to the water bath. Why? The sugar adds extra caramelization and crisp. Brushing the boiled bagels with egg wash does the same. Don't skip either!

Homemade Bagel Varieties

1. Plain Bagels: Follow the recipe below. These are excellent as the base for breakfast casserole.

2. Cinnamon Raisin Bagels: Follow my cinnamon raisin bagels recipe.

3. Everything Bagels: Follow my everything bagels recipe.

4. Sesame Seed Bagels: Use 1/3 cup sesame seeds. After brushing with egg wash in step 9, top with or dunk each bagel into topping. Use more as needed.

5. Poppy Seed Bagels: Use 1/3 cup poppy seeds. After brushing with egg wash in step 9, top with or dunk each bagel into topping. Use more as needed.

6. Salt Bagels: Use 1/3 cup coarse salt. After brushing with egg wash in step 9, top with or dunk each bagel into topping. These are pretty salty, so feel free to go lighter on the salt.

7. Cheese Bagels (Asiago, Cheddar, etc): Add 1/2 cup of shredded cheese to the dough when you add the flour. After brushing with egg wash in step 9, sprinkle with extra cheese.

8. Cinnamon Crunch Bagels: Add 1 teaspoon of cinnamon to the dough recipe below when you add the salt. Double the cinnamon crunch topping from cinnamon crunch bread. After brushing the bagels with the egg wash in step 9 below, spoon cinnamon crunch topping on each.

Some readers have used this bagel recipe to make whole wheat bagels by replacing half of the bread flour with whole wheat flour. I haven't tried it, but I do use some whole wheat flour when making homemade English muffins, another breakfast staple!

See Your Homemade Bagels!

Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂

Description

Make fresh bagels right at home with this tested dough recipe. Don't skip the water bath and egg wash- both provide an extra chewy and golden brown crust.

1. Prepare the dough: Whisk the warm water and yeast together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow to sit for 5 minutes.

2. Add the flour, brown sugar, and salt. Beat on low speed for 2 minutes. The dough is very stiff and will look somewhat dry.

3. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 6-7 minutes. After kneading, the dough should still feel a little soft. Poke it with your finger-if it slowly bounces back, your dough is ready to rise. If not, keep kneading. The dough is too heavy for the mixer to knead it.

4. Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size.

5. Line two large baking sheets with parchment paper or silicone baking mats.

6. Shape the bagels: When the dough is ready, punch it down to release any air bubbles. Divide the dough into 8 equal pieces. (Just eyeball it- doesn't need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole about 1.5 - 2 inches in diameter. Watch video below for a visual. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath.

7. Preheat oven to 425°F (218°C).

8. Water bath: Fill a large, wide pot with 2 quarts of water. Whisk in the honey. Bring water to a boil, then reduce heat to medium-high. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side.

9. Using a pastry brush, brush the egg wash on top and around the sides of each bagel. Place 4 bagels onto each lined baking sheet.

10. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 20 minutes, then transfer to a wire rack to cool completely.

11. Slice, toast, top, whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.

Notes

1. Overnight Make Ahead Instructions: Prepare the dough through step 4, but allow the dough to rise overnight in the refrigerator instead of at room temperature for 60-90 minutes. The slow rise gives the bagels wonderful flavor! In the morning, remove the dough from the refrigerator and let the dough rise for 45 minutes at room temperature. Continue with step 5. I don't recommend shaping the bagels the night before as they may puff up too much overnight.

2. Freezing Make Ahead Instructions: Baked bagels freeze wonderfully! Freeze them for up to 3 months, thaw overnight in the refrigerator or at room temperature, then warm to your liking. You can also freeze the bagel dough. After punching down the dough in step 6, wrap the dough tightly in plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then punch the dough down again to release any air bubbles. Continue with the rest of step 6.

3. Special Tools (affiliate links): Stand Mixer | Baking Sheets | Parchment Paper or Silicone Baking Mats | Large Pot (such as a large 5.5 quart dutch oven) | Pastry Brush

4. Yeast: Use instant or active dry yeast. If using active dry yeast, the rise time may be up to 2 hours. 1 standard packet is about 2 and 1/4 teaspoons, so you will need a little more than 1 packet of yeast. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

5. Bread Flour: Bagels require a high protein flour. Bread flour is a must. Here are all my recipes using bread flour if you want more recipes to use it up. All-purpose flour can be used in a pinch, but the bagels will taste flimsy and won't be nearly as chewy.

6. Barley Malt Syrup: This ingredient can be a little hard to find, but truly gives bagels that traditional malty flavor we all know and love. Most natural food stores carry it. I offer alternatives such as brown sugar in the dough and honey in the water bath; I've made bagels with these alternatives AND with barley malt syrup and honestly love both versions.

7. Bread Machine: Place the dough ingredients into the pan of the machine. Program the machine to dough or manual, then start. After 9-10 minutes, the dough will be quite stiff. Allow the machine to complete its cycle, then continue with the recipe.

8. Bagel Varieties: See blog post above for various add-ins and toppings. Note that the toppings are added after the egg wash in step 9. Some readers have used this bagel recipe to make whole wheat bagels by replacing half of the bread flour with whole wheat flour. I haven't tried it, but let me know if you do!

9. Halve or Double: You can halve this dough recipe by simply halving all of the dough ingredients (do not halve the water or honey for the boiling step). No changes to the recipe instructions. For best taste and texture and to not overwhelm your mixer with excess heavy dough, I do not recommend doubling this dough recipe. Instead, make separate batches of dough.

10. Adapted from a mix of recipes I've tried: King Arthur Flour, Cook's Illustrated, and Complete Book of Breads

Keywords: Homemade Bagels Recipe

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Homemade Bagels Recipe - Sally's Baking Addiction

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This easy homemade bagel recipe proves that you can make deliciously chewy bagels in your own kitchen with only a few basic ingredients and baking tools!

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Ingredients

1/4 cup margarine
1 1/2 pounds onions, thinly sliced (about 5 cups)
1 teaspoon salt
1/2 teaspoon sugar
3 tablespoons flour
2 cans (10 1/2 ounces each) condensed beef broth
5 cups water
1 cup dry red wine
1 bay leaf
1/2 teaspoon powdered sage

Method

Melt margarine in large saucepan. Add onions. cover and cook over low heat 15 minutes. Remove cover; add salt and sugar. Cook over medium heat, stirring often until onions are a deep golden brown. Sprinkle flour over onions; mix well. Slowly stir in beef broth. Cook, stirring constantly until mixture reaches boiling point. Add remaining ingredients. Simmer, uncovered, 20 minutes.

To serve: spread margarine over thick slices of homemade French bread. Sprinkle grated Parmesan cheese over bread. Ladle soup into ovenproof crocks. Top each severing with a bread slice. Broil until bread is lightly browned. Makes 2 quarts.

Beef bouillon may be substituted as desired for the 1 cup of dry red wine.

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A vintage clipped recipe for French Onion Soup; serve in ovenproof crocks, topped with French bread and Parmesan cheese.

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Creamy Tomato Basil Soup with Parmesan is 1000X better than any canned/carton variety, is bursting with flavor and requires no roasting and hardly any chopping!
I first posted this Tomato Basil Soup recipe way back in February 2014 - my first MONTH of blogging! This tomato soup continues to be a family favorite and deserved a photo makeover because everyone deserves this deliciousness in their lives! This easy Tomato Basil Soup is creamy c omfort food loaded with pureed tomatoes, carrots, celery, onions, garlic and basil for multi-dimensional flavor and layers of YUM! You can never go wrong at dinner time with this easy, make ahead friendly, satisfying Tomato Basil Soup!
TOMATO BASIL SOUP RECIPE VIDEO

Tomato Basil Soup Recipe

While I love the summer months of sandals, and jacket-free bike rides, I love the winter because SOUP! Soup season is my favorite because soups are my favorite. I love how you don't have to create any extra sides but instead get to curl up with your meal-in-one bowl of warm slurpilicoius comfort food like my One Pot Lasagna Soup, Zuppa Toscana, Italian Vegetable Soup and Minestrone Soup.

If someone is intimidated by cooking, I always tell them to start with my Soups recipes and YOU should start with this Creamy Tomato Basil Soup recipe!

The first time I made this Tomato Basil Soup, I shared it with a friend after she had a baby and shortly after received the following text, " That food blew all our minds!! That soup was incredible. Seriously my dad can't stop talking about it...." And more recently when I served this easy Tomato Soup to company, they couldn't start raving about it. I see a pattern here.

Because this Creamy Tomato Basil Soup leaves you licking your lips with its layered flavors of minced celery, carrots, garlic and onions, simmered with fire roasted tomatoes, oregano, and basil and then made ridiculously more delicious with the addition of Parmesan cheese and cream (or milk). Drool.

What is the difference between cream of tomato soup and tomato bisque?

There are many different names of Tomato Soup - Tomato Bisque, Tomato Cream Soup, Cream of Tomato Soup etc., so how do you know if you're eating tomato soup or tomato bisque?

You know you are eating a bisque if the broth is from a shellfish, like lobster or crab. Bisque is a French term used for creamy (added milk or cream) soups based on "coulis" (crustaceans) broth. Today, however, the modern use of bisque is any soup that's been pureed or is extra creamy. So, this creamy Tomato Basil Soup can easily be called a soup or a bisque because it's made of pureed vegetables and cream.

So, whether you've been looking for the best Tomato Soup recipe OR the best Tomato Bisque recipe, your search stops here with this Tomato Basil Soup, Bon appetit!

WHAT TYPES OF TOMATOES SHOULD I USE FOR TOMATO SOUP?

My favorite tomatoes to use for shortcut, easy Tomato Basil Soup are two cans of fire roasted diced tomatoes.

These tomatoes offer a huge shortcut from roasting your own tomatoes (although I've included instructions below to make your own Roasted Tomato Soup). Fire roasted tomatoes are gently roasted over an open fire for a great smoky flavor which enhances the sweetness and mellows the acidity - no acid reflux tomato soup here!

Ingredients for Tomato Basil Soup

Carrots, Celery, Onions Garlic: These veggies are finely chopped in the food processor to create a Mirepoix (pronounced "meer-pwah"). Mirepoix is a fancy French term for the combination of diced carrots, onions and celery sautéed in butter/olive oil - mmmm. Every chef will tell you that every great soup or stew should begin with a mirepoix - and I heartily agree. The dimension of flavor from the vegetables adds a richness to the Tomato Basil Soup that can't be achieved any other way.

butter: use unsalted butter so you can control the salt level. I love the added butter flavor but you can substitute with olive oil for an even healthier soup.

olive oil: use extra virgin olive oil for more flavor. You can substitute with your preferred cooking oil if you wish.

flour: you can substitute gluten-free flour to make gluten free Tomato Basil Soup.

chicken broth: use low sodium chicken broth so you can control the salt level. You can substitute vegetable broth for vegetarian Tomato Basil Soup, otherwise, I recommend chicken broth because it has more flavor.

fire roasted diced tomatoes: can be found in the canned section next to traditional diced tomatoes. Some people think "fire roasted" means they are spicy - this is not the case. Fire roasted simply means roasted to enhance the flavor.

basil: you can use either 1 tablespoon dried basil or ¼ cup fresh basil, chopped.

oregano: you can use 1 teaspoon dried oregano or 1 tablespoon fresh oregano.

seasonings: you can adjust to taste, but this is my favorite combination.

milk, half and half or heavy cream: you can use whichever dairy product you prefer depending on what you have on hand and if you are trying to save calories. Keep in mind that the higher the fat content, the creamier the soup. So, for the creamiest soup, use heavy cream.

Parmesan cheese: use only FRESHLY grated Parmesan cheese so it will melt easily. Pre-shredded cheeses are coated in anti-clumping chemicals which also prevents them from melting easily.

How to make tomato basil soup

Step 1- Chop Veggies: First, mince the vegetables in a food processor so you don't have to spend any time/effort chopping. The generous amount of carrots and celery add an untraceable sweetness which balance the acidity of the tomatoes and when combined with the onions and garlic infuse this Tomato soup with irresistiblemulti-dimensional rich flavors.

Step 2 - Saute Veggies: Next, saute the minced vegetables for a few minutes to soften then sprinkle in flour and cook for another minute to get rid of the raw flour smell. The mixture will be thick, which is okay. We are essentially creating a roux with vegetables which will thicken our Tomato Basil Soup.

Step 3 - Add Broth: Whisk in chicken broth, fire roasted tomatoes and our dynamic cast of basil, oregano, parsley, salt, pepper and a bay leaf.

Step 4 - Simmer: Simmer for 15 minutes or until the carrots are tender. This not only tenderizes the veggies but melds all the flavors together.

Step 5 - Get Creamy: Whisk in our generous amount of Parmesan and either milk, half and half or heavy cream. It is entirely up to you which of these three you want to use just remember that the higher the fat content, the creamier the soup.

Step 6 - Simmer Again: Finally, simmer the Parmesan Tomato Basil Soup for an additional 15-20 minutes for the flavors to develop more fully into robust deliciousness.

Step 7: Puree Soup: At this point you can devour the soup as is if you want texture OR you can proceed to puree with an immersion blender or your blender.

How do I Make Tomato Soup Creamy?

The best part of Tomato Basil Soup is its luscious, velvety creaminess. To achieve the CREAMIEST tomato soup, I HIGHLY recommend using your blender over an immersion blender. I find an immersion blender can't blend everything, so you're left with bits and pieces here and there.

I use a blender in my Cauliflower Soup recipe, Broccoli Soup Recipe, Sweet Potato Soup and Curried Butternut Squash Soup recipes and the texture can't be beat!

If you're using your blender, just take care to let smoke escape or it will explode. I do this by leaving a corner of the blender lid open and covering the opening with a paper towel. No casualties yet!

How do I Thicken Tomato Soup?

This Tomato Basil Soup should already be thick and creamy due to the flour, half and half/heavy cream and Parmesan, but if you would still like a thicker soup you can use any of these methods:

Cornstarch: Remove some of the pureed soup and whisk in 1-2 tablespoons cornstarch with a fork until smooth then whisk it back into the soup. Simmer for 5 minutes or so until thickened.

Flour and butter: Mix equal parts flour and softened butter together with a fork so it becomes a thick paste and almost forms a ball. You will want 2-4 tablespoons each, depending on how thick you want the soup. Add it to the soup stir, and simmer for 5 minutes or so until thickened.

CAN YOU MAKE TOMATO BASIL SOUP IN ADVANCE?

Tomato Basil Soup reheats beautifully because it is a pureed soup, so it is perfect to make in advance. You can even meal prep by adding serving size portions into separate containers for the week (or up to 5 days).

You can reheat individual servings in the microwave or heat larger quantities on the stove until warmed through.

HOW DO I REHEAT CREAMY TOMATO SOUP?

Crockpot: transfer your Tomato Basil Soup to the slow cooker and heat on low for 1-2 hours, or until heated through (time will depend on the quantity of soup and size of your crockpot).

Stove: reheat large batches on the stove over medium low heat, stirring occasionally until heated through, taking care not to let the soup boil.

Microwave: For smaller batches or individual servings, transfer Tomato Soup to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed.

HOW LONG CAN YOU KEEP TOMATO BASIL SOUP IN THE FRIDGE?

Tomato Basil Soup should be stored in aright containers in the refrigerator. When stored correctly, Tomato Basil Soup will last about 4-5 days.
HOW TO FREEZE TOMATO BASIL SOUP:
CAN YOU FREEZE TOMATO BASIL SOUP?

YES! Many soups with dairy do not freeze well but this Tomato Basil Soup freezes great because it is all pureed together.

1. Cool. Cool Tomato Basil Soup completely before freezing.

2. Package: Transfer soup to a freezer safe container. You can use sandwich size plastic bags for individual soup portions, quart size bags or freezer bags. To easy fill these bags, place them in a container that you can wrap the top around the edge of - for example, place a sandwich size bag in a mug then cuff the edges around the mug. This keeps the bag open and prevents it from collapsing when you are pouring in your Tomato Basil Soup. Squeeze out any excess air then seal and label.

3. Freeze. Freeze Tomato Basil Soup for up to three months.

4. Defrost/Reheat. The easiest way to thaw your soup is in your refrigerator overnight then reheat on the stovetop or in the microwave.

FUN GARNISHES FOR TOMATO SOUP!

Dab of your favorite pesto sauce

Sun-dried tomatoes

Parmesan cheese

Sour cream

Fresh basil

Bread croutons

Crackers

WHAT DO YOU EAT WITH TOMATO BASIL SOUP?

Tomato Soup Variations

By substituting a few ingredients, you can make this Tomato Basil Soup Dairy free, Gluten free and Vegan, giving this simple and wonderful soup a place at everyone's table, or bedside.

NO CREAM TOMATO SOUP

Maybe it is January 1st ,and we are starting the year off with a weight loss goal or you plum ran out of cream, no worries! You can still enjoy a bowl of fabulous Tomato Basil Soup to warm you!

You can substitute the cream for milk, almond milk, coconut milk or even chicken broth. The tomato soup won't be quite as creamy but it will still boast all the tantalizing flavors. If you go this route, then you might want to whisk in 2 tablespoons cornstarch to whatever liquid you substitute the cream with to add more body to the soup.

NO DAIRY TOMATO SOUP

You can omit the dairy completely in this Tomato Basil Soup and substitute with coconut, almond or cashew milk. I have heard great things about coconut milk in this recipe although I cannot personally vouch for the variation. As mentioned above, I would whisk 2 tablespoons cornstarch to whatever liquid you substitute the cream with to add more body to the soup.

Once you omit the Parmesan, you are losing some of the nutty, saltiness, so you may need to add additional salt to taste.

GLUTEN FREE TOMATO SOUP

This Tomato Basil Soup is very simple to make gluten free! Simply replace the flour with gluten free flour or whisk 2 tablespoons cornstarch into part of the chicken broth until smooth to create a slurry. The general rule of thumb is you need half the amount of cornstarch as flour.

VEGAN TOMATO SOUP

To make Vegan Tomato Basil Soup, use vegetable broth instead of chicken broth, omit the Parmesan and replace the milk/heavy cream with coconut, almond or cashew milk. Again, I would whisk 2 tablespoons cornstarch to whatever liquid you substitute the cream with to add more body to the soup.

ROASTED TOMATO SOUP

If you have more time, you can roast your own tomatoes and garlic for ROASTED Tomato Basil soup!

Roasted tomatoes: Roasting the tomatoes helps them to sweeten and slightly caramelize which, in turn, leads to a sweet, rich soup flavor. You can use either Roma or plum tomatoes. I recommend using garden fresh or organic to keep the soup as flavorful as possible!

Roasted garlic: Roasted Garlic is never a bad idea and it is easy to do right alongside the tomatoes. You can also buy roasted garlic if needed.

Caramelized onions: Have you tried my French Onion Soup? Well caramelizing onions is a brainchild from that. The sweet onions are caramelized, and then blended into the soup. AMAZING!

To make Roasted Tomato Basil Soup:

1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Cut tomatoes in half.

2. Place halved tomatoes and whole garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. I always shake around the pan to mix around the oil. Generously season with salt and pepper. Place in middle rack and roast in the oven for 40-45 minutes.

3. Optional: During the roasting time, you can make the caramelized onions: Melt 1 tablespoon olive oil with 1 tablespoon butter in a large Dutch oven over medium-high heat. Add the onion slices and stir to coat the onions with olive oil and cook for five minutes, stirring occasionally.

4. Reduce heat to medium and cook onions, stirring occasionally, scraping the bottom and sides of the pan, until they are deeply caramelized.

5. Add the chopped veggies and continue with the recipe as outlined.

©Carlsbad Cravings by CarlsbadCravings.com
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Chicken Pho ( Pho Ga) - the little sister of famous Beef Pho, equally delicious but much easier to make! I call it the Vietnamese version of homemade chicken noodle soup made from scratch. Except - dare I say it - so much more exciting!

Ready to take a virtual trip to Saigon??

Chicken Pho soup

Chicken Pho - called Pho Ga in Vietnamese - is the chicken version of Beef Pho, Vietnam's most famous food export.

The magic of Pho is that while the broth looks completely unassuming, it's actually full of complex-yet-delicate spice infused flavours. That special something-something that makes it unforgettable, and you just can't stop eating it.

If you're a Pho fan, you will love this chicken version because it's easier to make than Beef Pho - no need to hunt down specific bones, just use chicken pieces!

This magical Pho soup broth is made the traditional Vietnamese way, using chicken pieces and infused with spices. Using store bought stock just isn't the same!

Chicken Pho Soup broth

We're making this Chicken Pho from scratch today - no cheating with store bought broth!

Here's what you need:

Chicken - I use chicken thighs for convenience (easier than man handling a whole chicken) but you can use a whole chicken too. Do not sub with breast - we need to use dark meat here, and we need skin to maximise flavour into the broth!

Leftover chicken - We use some chicken to top the soup, but you will have leftovers - and it will be infused with lovely flavour! See bottom of post for things to use it for;

Spices - cloves, fennel, star anise, coriander (fresh and seeds) and cinnamon - infuse the broth with the distinct Pho fragrance that you know and love so well!

Onion and ginger - these are aromatics that are charred first to add a hint of smokiness to the broth. A traditional and mandatory inclusion!

Fish sauce - this provides more complexity and depth of flavour than soy sauce, as well as salt in the broth;

Sugar - Pho broth is actually a bit sweet. Most people don't realise it because it's subtle! But it's there - and if you don't use enough sugar, you will notice something lacking in the broth;

Desperately need a speedy version??

I get it! I've been there.... so I've popped a shortcut version starting with store bought chicken stock in the recipe notes.

Chicken Pho Toppings

Pho is a dish that is the sum of its parts. It wouldn't be Pho if you didn't have the toppings - especially fresh herbs, a signature of Vietnamese food!

What is Thai Basil?

Thai Basil is the Asian version of standard Italian basil. It has a similar flavour with the addition of a subtle aniseed flavour. Though called Thai Basil, it's used across South East Asia. It's used in popular dishes such as Pad Kee Mao (Thai Drunken Noodles), Thai Red Curry and Thai Basil Chicken.

Sold at large grocery stores in Australia, but normal basil can be substituted in a pinch so don't stress if you can't find it!

Can't get all the herbs?

Don't worry if you don't have ALL the herbs. At least 2 of 3, and you still have a near authentic experience. If you can only get one, make it coriander!

How to make Chicken Pho from scratch

Here's how to make it. Little more than a plonk-and-simmer job!

Essentially, there's 3 steps:

1. Char onion and ginger - this provides a subtle smokey fragrance to the broth that is a signature feature of Pho. So char them well!

2. Simmer everything gently for 1.5 hrs to infuse the water with all those incredible broth flavourings; and

3. Strain, shred chicken, serve with Toppings!

See how clear the soup broth is? Beautiful! (And if only you could smell it.... those spices! It's intoxicating!)

Chicken Pho making tips

I really wasn't exaggerating when I said that Chicken Pho is straightforward. So I don't actually have many tips to share! But here are a few:

1. Char well - Burn that onion and ginger well! Burn, baby, burn - you want that flavour in your broth!

2. Do not use an enamel cast iron pot - the charring may require you to scrub the base, and if you scrub an enamel pot, the enamel will come off and the pot will start rusting;

3. BIG POT is essential - 6 litres/quarts is ideal. If yours is a bit smaller, that's ok, you can hold back some of the water and add it as the chicken shrinks / liquid evaporates (water reduces by 25%). Also, water level can be very close to the top because we simmer very gently, so spillage risk is very low;

4. Simmer GENTLY - this is the key to a clear broth;

5. Broth slightly on the salty side - the saltiness of the broth dilutes slightly once you ladle it over the noodles (which are cooked separately instead of in the broth). Beansprouts are also a watery vegetable. The combination of both of these means that if the broth tastes just right when it's on the stove, then it will seem a little under seasoned once served with the noodles etc. So if it seems a bit too salty when the broth is in the pot, then it will be perfect once served! I've been very specific with my fish sauce and salt measurements in this recipe; and

6. Prepare noodles JUST before serving - so they are hot and fresh, and also so they don't break (rice noodles tend to be prone to breaking if left sitting out for ages).

How to eat Pho the traditional Vietnamese way!

Really, there's no rules. But if you'd like to eat Pho like a pro (read: traditional Vietnamese way), here's how it goes down:

Arrival - The bowl comes to you with noodles, chicken, broth and scattered with green onions;

Take a small sip of the broth by itself, just so you can appreciate its pure, unadulterated perfection;

Help yourself to herbs, beansprouts, squeeze of lime, fresh chilli slices. You can add more beansprouts and herbs later as you progress through the bowl;

Dollop hoisin and sriracha onto the MEAT (and/or beansprouts).The sauces are not intended to flavour the broth, they are for the meat. In fact, you'll find some Vietnamese Pho stalls provide little side dishes to put the sauces in so you can dunk the meat in. This makes the flavour quite full-on, so I prefer the alternative of dolloping directly into the bowl - better sauce dispersion. Also, it really is totally fine for some sauce to end up in the broth. Just don't deliberately squirt directly into the broth and vigorously mix it in (Pho stall owners would look on with horror and be thoroughly insulted if you did that!!😂)

Inhale - Lean over the bowl and inhale the incredible smell with all those fresh herbs (I am not kidding!!);

Swish your chopsticks in the broth where you plan to attack first, to mix up the lime juice. Don't deliberately push the chicken with the Hoisin on it into the broth - it's fine if it happens naturally, but don't taint the broth deliberately;

The perfect bite - use your chopsticks to pick up some noodles with chicken, beansprouts and herbs. Devour, then follow with a slurp of soup using the spoon; and

Repeat, until noodles are finished. Then pick up the bowl and drink every last drop of that beautiful broth!

More Vietnamese recipes

That was a lot more writing than I anticipated..... I hope I didn't put you off, thinking that it's an overly complicated recipe because it's NOT! It does take time, but it's really just a plonk-and-simmer job.

And it's certainly easier than Beef Pho which calls for hunting down specific types of recommended beef bones.

I really hope you are inspired to try this Chicken Pho, it's truly incredible! - Nagi x

Watch how to make it

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Vietnamese Chicken Pho soup (Pho Ga)

Recipe video above. Chicken Pho ( Pho Ga) - the little sister of famous Beef Pho, equally delicious but much easier to make! I call it the Vietnamese version of homemade chicken noodle soup made from scratch. Except - dare I say it - so much more exciting!

You won't use all the chicken, but it's infused with lovely flavour so there's loads of uses - see Note 7.

ASSEMBLING:

Reheat chicken (can briefly dunk in broth!).

Prepare noodles per packet directions, just prior to serving. Drain very well (excess water dilutes broth).

Place noodle in bowls. Top with chicken, ladle over 375ml / 1.5 cups broth. Sprinkle with green onion.

Pile on Toppings of choice, add a squeeze of lime into the broth. Consume immediately!

1. Chicken - or a whole chicken. Don't reduce chicken weight, you will lack flavour in broth. If you're short, throw in a wing or drumstick etc to make up the weight.

Can't shortcut this with breast or boneless thigh - need to use skin on chicken with bone in so it can withstand the cook time, and also dark meat imparts way more flavour into broth.

2. Coriander/cilantro - small bunch quantity: if you bundled it all up, it should roughly equal 1 1/2 cups. Around 5cm/2" diameter around base, 20cm/8" tall (you can chop most leaves off to use for topping, and use stems plus some leaves for broth)

3. Bean sprouts - tend to be a bit floppy and smelly from non Asian stores. To perk them up, put in container, cover in water, refrigerate 12 hours. Drain, let dry then use per recipe. If you change water daily, beansprouts will keep for a week using this storage method.

4. Herbs - these 3 herbs are a classic combination for pho. If you have 2 of three, it's still going to seem like an authentic eating experience. If I really had to only pick one, I'd choose either coriander or Thai Basil. Thai Basil can be substituted with normal basil (but not if it's the only herb you're using).

5. Pot - don't use a cast iron pot as the base will be charred and you may need to scrub. Pot should be at least 6 litres/quarts big. If it's smaller, you can hold back some water and add it as the chicken shrinks/water evaporates (been there, done that!)

6. Clear broth - gentle simmer and scooping off scum is the path to a lovely clear broth!

7. Leftover chicken - you won't even use half the chicken for the Pho. Chicken nicely infused with Asian flavours, so use it for things like: fried rice, Chinese Chicken Salad, Vietnamese Noodle Salad, Peanut Noodle Salad, Chinese Corn Soup, or toss it into a Chicken Stir Fry or Stir Fried Noodles.

8. QUICK Pho using store bought chicken stock - follow recipe but make following changes:

Do not use thighs, use 500g/1lb chicken breast instead

Use 6 cups low sodium chicken stock + 1 cup water (instead of just water)

Reduce fish sauce to 3 tsp, use NO salt

Char onion & ginger per recipe

Put all spices, stock and water in pot with breast. Simmer 10 min until breast cooked, remove and shred

Simmer remaining liquid for 30 min with lid open ajar, reduce to 1.5L/1.5Qt. Strain, proceed with recipe (except NO extra salt in broth).

9. Servings - this will make 4 generous size servings (1.5 cups broth per person, makes a dinner size serving for a person with a very good appetite), 5 sensible servings, or 6 lighter servings (good for a light lunch).
10. Storage - make the broth and freeze for 3 months, or refrigerate up to 5 days. Reheat until piping hot. Do not be tempted to scoop off chicken fat that firms up in fridge - it's essential for flavour in broth and mouthfeel!

All toppings and noodles must be made fresh.

11. Nutrition is per serving, assuming 4 generous servings. I've had to make an educated estimate of the calories from the chicken, noting that while we extract the flavour and some of the fat into the broth, most of the chicken recipe is not used in the recipe.

Keywords: chicken pho, chicken pho from scratch, Pho recipe, pho soup

I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Life of Dozer

On this very wet, cold day, all I can think about is Chicken Pho.

All Dozer can think about is why he isn't allowed outside to play!

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Chicken Pho ( Pho Ga) - the little sister of famous Beef Pho, equally delicious but much easier to make! I call it the Vietnamese version of homemade chicken noodle soup made from scratch. Except - dare I say it - so much more exciting! Ready to take a virtual trip to Saigon??

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This easy Broccoli Cheese Casserole recipe is creamy, savory and all kinds of delicious! Made with fresh broccoli, seasoned cheddar and cream cheese sauce, this side dish is ready in 30-minutes and ALWAYS a crowd favorite!

BROCCOLI CHEESE CASSEROLE

The classic combination of broccoli and cheese is the perfect vegetarian dinner or side dish for when you want some downright delicious comfort food.

There are those certain dishes that make a regular appearance on our dinner table, and oven baked broccoli swimming in cheese is one of those dishes.

Also, "with cheese" is the ONLY way I can get my kids to eat the "green tree vegetable". 🙄 Which is why we can live on Broccoli Cheese Soup and Chicken Broccoli Shells and Cheese FOR DAYS!

Broccoli Cheese Casserole is easy to make, foolproof, and delicious, and what's even better is that it can be made ahead! 🙌 If I were you, I'd plan on making a double batch - make one for now and keep the other one in the fridge for tomorrow.

HOW TO MAKE BROCCOLI CHEESE CASSEROLE

First, you'll want to get one-and-a-half-pounds of broccoli florets. You can pick up a bag of fresh broccoli florets at your supermarket.

Add the broccoli florets to boiling water; cover and cook for 3 minutes. or just until crisp-tender. Drain.

Transfer broccoli to a greased 2.5 to 3 quart baking dish and set aside.

In a mixing bowl combine cream cheese, sour cream, cheddar cheese, grated parmesan cheese, minced garlic plus seasonings, and stir until thoroughly combined.

Stir cream cheese mixture into the broccoli and mix until combined.

Bake in the oven for 17 to 20 minutes or until mixture is bubbly and lightly browned on top.

Remove from oven and let stand 5 minutes before serving.

HOW TO MAKE THIS CASSEROLE AHEAD

Cook broccoli in boiling water for 4 minutes.

Transfer to a baking dish and add in the cheese mixture.

Wait for everything to cool down to room temperature, then cover with foil and set in the fridge for 1 day.

When ready, remove cover, stir everything together, and bake until mixture is hot and bubbly.

HOW TO STORE LEFTOVERS

If your baking dish comes with a lid, keep the contents in the baking dish; cover with the lid and keep in the fridge for up to 3 days.

You can also store the casserole in an airtight container and refrigerate.

CAN I ADD CHICKEN TO THIS CASSEROLE?

Absolutely, as long as the chicken is cooked and shredded up, or cubed. Would work perfectly with a rotisserie chicken.

MORE BROCCOLI CHEESE RECIPES

ENJOY!

TOOLS USED IN THIS RECIPE

Broccoli Cheese Casserole

This easy Broccoli Cheese Casserole recipe is creamy, savory and all kinds of delicious! Made with fresh broccoli, seasoned cheddar and cream cheese sauce, this side dish is ready in 30-minutes and ALWAYS a crowd favorite!

Keywords: baked cheese recipe, broccoli casserole, broccoli cheese casserole, christmas dinner side, keto friendly recipes, keto side dishes, low carb dinner ideas, thanksgiving side dish, vegetarian dinner idea

Want To Save This Recipe?

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Creamy Broccoli Cheese Casserole - Easy Casserole Side Dish!

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This easy Broccoli Cheese Casserole recipe is creamy, savory and all kinds of delicious! Made with fresh broccoli, seasoned cheddar and cream cheese sauce, this side dish is ready in 30-minutes and ALWAYS a crowd favorite! The classic combination of broccoli and cheese is the perfect vegetarian dinner or side dish for when you want some downright delicious comfort food.

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Ingredients

1/2 pound bacon strips, chopped

1 package (16 ounces) fettuccine

1 small onion, finely chopped

2 garlic cloves, minced

1 cup half-and-half cream

4 large eggs, lightly beaten

1/2 cup grated Romano cheese

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon minced fresh parsley

Additional grated Romano cheese, optional

Directions

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.

Meanwhile, in a Dutch oven, cook fettuccine according to package directions. Drain; return to pan.

Add onion to drippings in skillet; cook and stir over medium heat 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Reduce heat to medium-low. Stir in cream. In a small bowl, whisk a small amount of warm cream into eggs; return all to pan, whisking constantly. Cook 8-10 minutes or until a thermometer reads 160°, stirring constantly.

Stir cheese, salt, pepper and bacon into sauce. Add to fettuccine and toss to combine. Sprinkle with parsley and, if desired, additional cheese. Serve immediately.

Nutrition Facts

1 cup (calculated without additional cheese): 495 calories, 19g fat (9g saturated fat), 162mg cholesterol, 684mg sodium, 56g carbohydrate (4g sugars, 3g fiber), 25g protein.

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When a man at church found out how much my family likes fettuccine, he shared his Italian grandmother's carbonara recipe with us. I've made it my own over the last 25 years. Grated Parmesan cheese works just as well as Romano. -Kristine Chayes, Smithtown, New York

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This easy pizza dough recipe is great for beginners and produces a soft homemade pizza crust. Skip the pizza delivery because you only need 6 basic ingredients to begin! This recipe is brought to you in partnership with Red Star Yeast.

Every great pizza begins with a great pizza crust. Some like it thin and crispy, while others prefer a thick and soft crust. This homemade pizza crust has it all: soft & chewy with a delicious crisp and AWESOME flavor. It's my go-to pizza dough recipe and just a glance at the hundreds of reviews in the comments section tells me that it's a favorite for many others too!

Easy Dough for Bread Beginners

This is a no-fuss dough recipe for beginners. You need just 6 basic ingredients, plus a little cornmeal for preparing the pan. (You can skip that if needed.) Most of the time is hands off as the dough rises. You might wonder... why waste the time when you can just buy frozen pizza dough? Frozen pizza dough is certainly convenient, but from-scratch crust has unbeatable flavor and texture that only comes from fresh dough. And you can use the dough for cheese breadsticks, too!

Reader, Andy, commented: "Super easy, super fast, super good! I don't like doughy thick pizzas and I find with this recipe that I can make them thin and crunchy, I love how easy it is. I make pizza once or twice a month! Haven't bought one for quite some time now! ★★★★★ "

If you've ever made homemade bagels or sandwich bread, you can easily make pizza dough because it's quicker, easier, and requires fewer steps.

Overview: Homemade Pizza Dough Ingredients
All pizza dough starts with the same basic ingredients: flour, yeast, water, salt, and olive oil. Here's the breakdown of what I use in my homemade pizza crust recipe. The full printable recipe is below.

1. Yeast: I use Platinum Yeast from Red Sta r. I have the best results when I use this instant yeast. The Platinum yeast is fantastic because its careful formula strengthens your dough and makes making working with yeast simple. You only need 1 standard packet of yeast (2 and 1/4 teaspoons) to get the job done.

2. Water: I tested this pizza dough recipe with different amounts of water. 1 and 1/3 cups is the perfect amount. Use warm water to cut down on rise time, about 100-110°F. Anything over 130ºF kills the yeast.

3. Flour: Use unbleached all-purpose white flour in this recipe. Bleaching the flour strips away some of the protein, which will affect how much water the flour absorbs. You can substitute bread flour for a chewier pizza crust. If you love whole grain bread, try this whole wheat pizza dough instead.

4. Oil: A couple Tablespoons of extra virgin olive oil adds wonderful flavor to the dough. Don't forget to brush the dough with olive oil before adding the toppings, which prevents the crust from tasting soggy.

5. Salt: Salt adds necessary flavor.

6. Sugar: 1 Tablespoon of sugar increases the yeast's activity and tenderizes the dough, especially when paired with a little olive oil.

7. Cornmeal: Cornmeal isn't in the dough, but it's used to dust the pizza pan. Cornmeal gives the pizza crust a little extra flavor and crisp. Most delivery pizzas you enjoy have cornmeal on the bottom crust!

You could also add 1 teaspoon each garlic powder and Italian seasoning blend to the dough when you add the flour.

Reader, Shane, commented: "Excellent pizza dough. I add about 1 tbs of garlic powder and Italian herbs to give the dough more flavor as well as 40 grams of cornmeal for a little crunch. It freezes well and makes a nice thin crust. ★★★★★ "

This is a Lean Bread Dough

Pizza crust, like homemade bagels, artisan bread, and focaccia, requires a lean dough. A lean dough doesn't use eggs or butter. Without the extra fat to make the dough soft, you're promised a crusty pizza crust. (However, I recommend using some olive oil for flavor and to keep the interior on the softer side.) Recipes like dinner rolls, homemade breadsticks, and overnight cinnamon rolls require fat to yield a "rich dough," which creates a softer and more dessert-like bread.

Overview: How to Make Easy Pizza Dough

Make the dough: Mix the dough ingredients together by hand or use a hand-held or stand mixer. Do this in steps as described in the written recipe below.

Knead: Knead by hand or with your mixer. I like doing this by hand.

Rise: Place dough into a greased mixing bowl, cover tightly, and set aside to rise for about 90 minutes or overnight in the refrigerator.

Punch & shape: Punch down risen dough to release air bubbles. Divide in 2. Roll dough out into a 12-inch circle. Cover and rest as you prep the pizza toppings.

Top it: Top with favorite pizza toppings.

Bake: Bake pizza at a very high temperature for only about 15 minutes.

Young bakers can lend a hand AND have fun in the process. Let the kids help you press down the dough and shape into a circle. They can add their cheeses and make pepperoni faces on top of the pie. Who doesn't love a smiley pizza? 🙂

Favorite Pizza Pans

Let me share my top choices for pizza pans just in case you're shopping for a new one. I use and love (affiliate links) this one and this one. If you like baking your homemade pizzas on pizza stones, I've used this one before and it's wonderful.

If you don't have a pizza pan, use a regular sheet pan. Grease it with olive oil and sprinkle with cornmeal as directed below, and then press the dough into whatever shape that will fit. Make sure the dough is about 1/2-inch thick. For a thinner pizza, stretch the dough out more.

FAQ: How Can I Make The Dough Ahead of Time?

Prepare the dough through step 3 below, but allow the dough to rise for 8-12 hours in the refrigerator. (If it needs to be in the refrigerator for longer, use cooler water in the dough which will slow the dough's rise and allow for more time.) As a bonus, the slow rise gives the pizza dough wonderful flavor! When ready, continue with step 5 in the recipe below (the shaping step). If the dough didn't quite double in size when rising, let it sit at room temperature for 30-45 minutes before shaping.

FAQ: How Do I Freeze Homemade Pizza Dough?

This recipe yields two 12-inch pizzas. After the pizza dough rises and you divide the dough in half (step 5), you can freeze one of the balls of dough to make pizza at a later time. Or you can simply freeze both balls of dough separately. Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) into individual zipped-top bag(s) and seal tightly, squeezing out all the air. Freeze for up to 3 months.

FAQ: How Do I Thaw Frozen Pizza Dough?

Place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make pizza, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Continue with step 5 in the recipe below.

Uses for Homemade Pizza Dough
Here are the many uses for this homemade pizza dough:

Extra Cheese Pizza & Stuffed Crust Pizza

Pesto Pizza (pictured above)

Homemade Ham & Cheese Pockets

Pepperoni Pizza Rolls

Spinach Artichoke White Pizza

Homemade BBQ Chicken Pizza

Garlic Knots

Margherita style: For 2 pizzas, when it's time to top it in step 6 below, top with the following. (Feel free to halve for only 1 pizza.) Make a homemade tomato sauce by blending 1 28-ounce can San Marzano tomatoes, 1 Tablespoon olive oil, pinch of salt, and 2 minced cloves of garlic. Spread on shaped doughs. Top each with 2-3 ounces thinly sliced fresh mozzarella. Bake as directed, and then sprinkle each hot pizza with 2 Tbsp freshly grated parmesan cheese and a handful of roughly chopped fresh basil.

Apple gorgonzola pizza is a favorite: For 1 pizza, when it's time to top it in step 6 below, top with 1 and 1/2 cups (6oz or 168g) shredded mozzarella cheese, 8 ounces crumbled gorgonzola cheese, thin slices of apple, then sprinkle with chopped fresh or dried rosemary before baking.

Or any other pizza topping you love: pepperoni, crumbled sausage, black olives, onions, mushrooms, jalapeños, etc

Here are my flatbread pizza crust, whole wheat pizza dough, and cold veggie pizza recipes.

Easy Homemade Pizza Dough

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Homemade Pizza Dough for Beginners - Sally's Baking Addiction

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This homemade pizza dough recipe is great for beginners and yields a soft, chewy crust. Skip delivery because you need just 6 ingredients!

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This easy focaccia recipe is the best! Just mix, rest, stretch and chill overnight to let all that amazing flavor develop. Perfect for using as a base for those beautiful focaccia bread art projects.

Focaccia bread art is a new trend where you decorate focaccia fresh vegetables and herbs to make beautiful edible art

Making focaccia bread art is not only fun but delicious! These edible works of art inspired by the creations of Vineyard Baker on Instagram are fun for the whole family to make. I recommend cutting one batch of focaccia in half to make two smaller pieces of bread and decorate them individually. That's what I did with my daughter and we had a blast!

I have been wanting to try this focaccia bread art trend for a long time. I am obsessed with the magical bread art that I see on vineyard bakers page. My favorite is this sunflower named Vincent Van Dough. I love me a good bread pun! I think we could be best friends.

At the time of this blog post, the world was in quarantine so our days are filled with lots of fun projects to keep ourselves and the kids busy. This was the perfect fun project for my five-year-old Avalon and I to do together.

I just prepped all the ingredients and the focaccia ahead of time so all she had to do was decorate!

What toppings are best for focaccia bread art?

These are the types of ingredients you can use to decorate your bread art. Get creative with what you have!

Red onions - thinly sliced to look like flowers

Mini bell Peppers - sliced vertically (so they stay round) to look like small flowers or sliced horizontally (in strips) to make big sunflowers!

Chives - Make great flower stems

Green Onions - Also make great flower stems or seaweed

Parsley - Perfect for leaves

Basil - Also great for leaves or seaweed

Cherry Tomatoes - Sliced in half length-wise and dried with a paper towel. Makes great flower centers or seed pods

Olives - Rocks or centers of flowers

Capers - Seed pods

Rosemary - Small plants

Thyme - Small plants

Pepperoni - We shaped ours into fish

Sausage - Flower centers or seed pods

Shredded Parmesan - Sand or dirt

Tomatoes - Use a sharp knife to make tomato roses!

How do you make focaccia bread art?

Start off with my easy focaccia bread recipe. I mix this dough up the night before I want to bake it. The long proof in the fridge gives it flavor and a lovely chewy interior with a thin and crispy crust.

Here is what my timeline looks like so you can plan ahead.

Day 1 - In the late afternoon or evening, I mix up my focaccia dough and set it aside to bulk ferment (rise) in a warm area (70ºF). This takes anywhere from 2-3 hours because of the large amount of oil in the dough and depending on how warm your room is. The warmer it is, the faster the dough will rise.

After your dough house doubled in size, dump it out onto your work surface. Divide the dough into two pieces if you desire.

Prepare two sheet pans with a thin layer of olive oil that coats the entire surface.

Stretch the dough onto the pan. I got mine all the way to the edges because I made a double batch but if you are using a single batch, just shape it roughly in the center of the pan as much as you can. Here is a beautiful example from Vineyard Baker.

Cover your sheet pan in plastic wrap to keep the dough from drying out and then place it into the fridge overnight for the second proof.

Day 2 - Take your focaccia out of the fridge and let it come to room temperature for about 30 minutes. You want the dough to be nice and bubbly before you start decorating so that the dough doesn't envelop your veggies. I like to prep my toppings while the focaccia is warming up.

Dimple the top of your focaccia as usual, add your olive oil and flakey salt. as directed in the recipe. Now you're ready to decorate! Go crazy! Have fun! Put the art in focaccia bread art!

After you top your focaccia, coat all the herbs with a layer of olive oil to prevent them from burning while you bake.

Focaccia bread art ideas

Now is the time to get creative with your focaccia bread art! Use your imagination! If you search focaccia bread art on Pinterest you will see TONS of inspiration!

I wanted to make as many flowers as possible so mine was more like a flower bouquet.

Avalon went under the sea themed so she had lots of fish and sea creatures on hers. I especially love how Avalon used the sliced shallots so they looked like octopus swimming. So clever.

Both were delicious!

If you have any bread leftover, cover it with plastic wrap and store it in the fridge. Bake it for 10 minutes in an oven at 350ºF to refresh it before eating and it will taste good as new!

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This easy focaccia recipe is the best! Just mix, rest, stretch and chill overnight to let all that amazing flavor develop. Perfect for using as a base for those beautiful focaccia bread art projects. Making focaccia bread art is not only fun but delicious!

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Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Viewed by over 200 million people, it's not often I receive so many views on one recipe alone, and this chicken Francese certainly reached that accolade on Facebook. I have to admit that it is an incredible recipe. It's simple to make, basic ingredients and tastes out of this world. Probably one of the best chicken dishes you can eat and worthy of a fine dining restaurant. Now you can make chicken Francese at home as hundreds of thousands if not millions of my followers already have. Judging by the comments, it's been a huge success at many dinner parties. When buying your chicken breasts, try and find a good medium size, you don't want them too big.

It appears that Chicken Francaise, also known as chicken Francese, was created in America by Italian immigrants. As with numerous Italian chicken dishes, they were originally intended for veal but taste equally as good with chicken. But back to the name, why an American Italian dish is called "French", maybe it's because of all the butter, maybe the wine, but one thing for sure, the flavours are superb! Enjoy it with a rich and dry white wine such as Sauvignon Blanc or Chardonnay, or even a light red such as Gamay or Pinot Noir. This chicken recipe has gone viral throughout the internet with amazing success. Let me know what you think of my chicken Francese.

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The Best Chicken Francaise Recipe - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Viewed by over 200 million people, it's not often I receive so many views on one recipe alone, and this chicken Francese certainly reached that accolade on Facebook. I have to admit that it is an incredible recipe. It's simple to make, basic ingredients and tastes out of this world.

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Cook pasta. Fry garlic and mushroom in olive oil. Add chicken stock and pasta. Stir in cream cheese until melted.

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I should be posting more, but life is getting a little crazy.

Anyway, anyone have any recipe suggestions that you think I should try? Judging from feedback, it seems like you guys prefer dessert recipes. Unfortunately, I can't live by dessert alone (without tripling my cardio workouts) and actually have to cook real food on occasion. Although, I am admittedly MUCH better at baking than cooking. Anyway, the suggestion box is always open. Ask me anything!

I'm thinking Emily's Christmas apple tarts, Weston's red velvet cake, DAR salmon puffs, Miss Patty's Founders' Day Punch, Al's curry, Al's Moroccan, Al's Paraguayan, Maury's salty nuts, etc.

Unfortunately, I will not be making Richard & Emily's Lobster Thermidor. Damn shellfish allergy. Besides, I'm scared to cook a live lobster. I theoretically could attempt to thermidor other things, like Lorelai said. I think that just involves mixing meat and bechamel and stuffing it into an animal carcass or shell.

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I should be posting more, but life is getting a little crazy. Anyway, anyone have any recipe suggestions that you think I should try? Judging from feedback, it seems like you guys prefer dessert recipes. Unfortunately, I can't live by dessert alone (without tripling my cardio workouts) and actually have to cook real food on occasion.

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Homemade chicken and dumplings harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. -Erika Monroe-Williams, Scottsdale, Arizona

Total Time

Prep: 25 min. Cook: 1 hour 10 min.

Ingredients

3/4 cup all-purpose flour, divided

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 broiler/fryer chicken (about 3 pounds), cut up

2 tablespoons canola oil

1 large onion, chopped

2 medium carrots, chopped

2 celery ribs, chopped

3 garlic cloves, minced

6 cups chicken stock

1/2 cup white wine or apple cider

2 teaspoons sugar

2 bay leaves

5 whole peppercorns

DUMPLINGS:

1-1/3 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

2/3 cup 2% milk

1 tablespoon butter, melted

SOUP:

1/2 cup heavy whipping cream

2 teaspoons minced fresh parsley

2 teaspoons minced fresh thyme

Additional salt and pepper to taste

Directions

In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.

Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear.

For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside.

Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer.

Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

Chicken and Dumplings Tips

Can I use dried instead of fresh herbs for this recipe?

Yes, you can use dried herbs instead of fresh. Dried herbs are more potent measure for measure, so cut down the amount by half.

How can you tell when dumplings are done?

To test if dumplings are done, stick a toothpick or skewer into the dumpling after the specified cook time. If the skewer comes out clean, the dumplings are done. If it comes out wet or sticky, cover and let cook a bit longer. Floating isn't as good of a gauge of doneness, so stick with a toothpick.

Can you overcook dumplings?

Yes, you can overcook them. Overcooked dumplings will start to fall apart and disintegrate in the broth, so don't walk away from the stove. Be diligent about checking them when the cook time is nearly up.

Nutrition Facts

1-1/2 cups: 470 calories, 24g fat (8g saturated fat), 104mg cholesterol, 892mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 32g protein.

Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

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Homemade chicken and dumplings harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. -Erika Monroe-Williams, Scottsdale, Arizona Total Time Prep: 25 min. Cook: 1 hour 10 min.

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These Salted Caramel Butter bars are one of my most requested recipes ever! The buttery cookie is filled with a creamy, salted caramel that is so rich and beyond delicious.

Salted Caramel Butter Bars are THE BEST Cookie Bar of ALL TIME!

I can't begin to explain to you how much I love these Salted Caramel Butter Bars...I make them ALL THE TIME. They are one of my most requested desserts to bring to parties and there is never one left! And might I add, if you happen to be entering a cookie contest, these will guarantee you victory. Unequivocally.

The base is a buttery shortbread that comes together very easily and the filling is simply caramels, milk or cream, and a little salt! You can use pre-made caramels, or even a thick caramel sauce. I do recommend using caramels over sauce, because I think the texture is more chewy and hold up better than sauce, but so many of you who have made this recipe let me know that you have used caramel sauce and it's worked out well!

These cookie bars are really super simple and can be adapted in different ways...I even made a Salted Nutella Butter bar based on this recipe. The buttery crust, the chewy caramel and the omg deliciousness of it all has never disappointed. Salted caramel runs through my veins at this point. Oh and there is even an APPLE version in my book!

These are a must in my house at the holidays...or whenever I am looking to make people fall in love with me 🙂

How To Make Salted Caramel Butter Bars

It's all a pretty easy process, just a few steps, honestly: you make dough, you divide dough, you bake some of the dough, you chill some of the dough...

You melt caramel, you spread caramel, you sprinkle salt on the caramel, then you sprinkle more dough.

It's easy and oh so delicious!!

I will tell you that these cookie bars are next level. Yes, there is a lot of butter, yes there are a lot of calories, BUT I urge you not to eat the whole pan. I actually don't think that is physically possible! ha! Have one, savor it, love it, and SHARE them!

I might go as far to say that they are one of the best things that I have made in a while.

I know you will love them..that is if you like butter, sugar and delicious caramel filling. Yeah, that's what I thought.

They sure won't help your fat jean/skinny jean dilemma, but they are guaranteed to make you happy while you're wearing elastic 🙂

Looking For More Caramel Recipes? Try These:

Salted Caramel Butter Bars

Description:

Salted Caramel Butter Bars are a buttery shortbread filled with creamy salted caramel! A MUST MAKE!

Ingredients:

2 cups salted butter, room temperature

1 cup granulated sugar

1½ cups powdered sugar

2 tablespoons vanilla extract

4 cups all purpose flour

For the Crust:

14 ounces soft caramel candies (about 50 individual caramels), unwrapped

1/3 cup milk or cream

1/2 teaspoon vanilla

optional - 1 tablespoon coarse sea salt

For the Filling:

1. Preheat oven to 325°. Coat a 9×13 baking dish with nonstick spray. Set aside.

2. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, granulated sugar, and powdered sugar together on medium speed for 2 minutes. Add the vanilla and mix until combined. Turn the mixer to low and add in the flour, mixing until a soft dough forms.

3. Press one-third of the dough evenly into the bottom of the prepared pan. Wrap the remaining dough in plastic wrap and chill in refrigerator.

4. Bake for 20 minutes, or until the edges are a pale golden brown. Transfer the pan to a wire rack and let cool about 15 minutes.

1. While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the milk or cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.

2. Once the caramel is melted add in your ½ teaspoon of vanilla and stir until combined.

3. Pour the caramel filling over the cooled crust. If you are going to salt the caramel sprinkle it on caramel layer now.

4. Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.

5. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 - 30 minutes.

6. Let cool completely before cutting into squares.

To Make the Filling:
Notes:

Store airtight for up to 5 days

Want To Save This Recipe?
Keywords:: salted caramel, cookie bar, butter, butter bars, cookie recipe, cookies and cups

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Salted Caramel Butter Bars | The BEST Cookie Bar recipe ever!!

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These Salted Caramel Butter bars are one of my most requested recipes ever! The buttery cookie is filled with a creamy, salted caramel that is so rich and beyond delicious. I can't begin to explain to you how much I love these Salted Caramel Butter Bars...I make them ALL THE TIME.

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Those of you who go to Texas Roadhouse regularly must have tried the famous Texas Roadhouse cinnamon butter. But if you're not one of them, you have to try this recipe. It's a perfect combination of sweet and salty that goes wonderful with different breads, muffins, texas roadhouse rolls, toast, pancakes, bagels, and everything else you can think of.

The Texas Roadhouse cinnamon butter recipe requires a few ingredients that you already have in your pantry. It's surprisingly easy and quick to make, taking less than five minutes, yet it can last for days and even months if properly stored.

This creamy butter is the perfect addition to almost any food. Those who've tried this recipe say it's even better than the original. But, it's up to you to decide.

There are endless possibilities of how to eat Texas Roadhouse cinnamon butter. You can spread some butter on top of French toast, waffles, pancakes, banana bread, or cornbread to take your breakfast to the next level. In fact, you can even eat it with nothing but a spoon. It's that delicious.

So, here's how to make your own Texas Roadhouse cinnamon butter using only five ingredients.

How to Make Texas Roadhouse Cinnamon Honey Butter Recipe

You might be a regular guest of Texas Roadhouse and enjoy their cinnamon butter at every occasion, but wouldn't it be better if you could just make your own Texas Roadhouse cinnamon butter in your own home? This way, you can have fresh cinnamon butter whenever you want and enjoy it with your family.

All you need is five common ingredients and five minutes, and your cinnamon butter is ready. The ingredients you need to prepare it are cinnamon, butter, honey, salt, and powdered sugar.

There are many variations of this recipe, which is vegetarian and gluten-free, but we believe the one we're presenting here is the most delicious one.

For example, some people make it without the powdered sugar, but this ingredient is what gives the butter its unique texture and taste. So for us, powdered sugar is an equally important ingredient as the other ingredients in the recipe.

Others use additional honey as a sugar substitute, so it's really up to your taste. So, if you want to reduce your sugar intake or you just prefer less sweet cinnamon butter, replace powdered sugar with ¼ cup honey.

Also, you can use vegan margarine instead of butter to make it dairy-free. If you want a vegan version, use maple syrup instead of honey and vegan margarine instead of butter. However, expect your cinnamon butter to have a characteristic maple flavor.

One of the secrets to making the perfect Texas Roadhouse cinnamon butter is allowing the butter to soften to room temperature for at least an hour. Otherwise, it won't combine well with the other ingredients. Never use a microwave to soften the butter as this will interfere with the consistency.

Also, it's really important to use high-quality butter such as Grade AA butter, if you want to get nice creamy and smooth cinnamon butter.

Nothing beats spreading this copycat Texas Roadhouse cinnamon butter on rolls or bread. It's simply devine and worth the short time it takes to make this recipe.

16 servings per container
Serving Size 1 servings
Ingredients Required

Here are the ingredients you need to make 16 tablespoons of Texas Roadhouse cinnamon butter:

1 tsp. ground cinnamon - use high-quality cinnamon for a better taste

½ cup butter, unsalted - make sure you use high-quality butter softened at room temperature. To make the butter vegan and dairy-free, use vegan butter. If you use unsalted butter and you prefer a saltier taste, increase the amount of salt in the recipe.

¼ cup powdered sugar - this ingredient gives the necessary volume of the butter and keeps the ingredients together. If you are watching on your sugar intake, you can use ¼ cup honey instead of sugar. This, however, will affect the taste and texture of the cinnamon butter.

¼ cup honey, liquid - you can use maple syrup instead, which will affect the taste of the end product.

A pinch of salt - if you use table salt instead of sea salt, use less.

What to Serve with Cinnamon Butter?

You can slather this mouth-watering cinnamon butter on pancakes, banana bread, waffles, pretzel bread, dinner rolls, muffins, cornbread, French toast, cinnamon raisin bread, baked potatoes, corn on the cob, mixed vegetables, etc. The list is basically endless.

How to Store Cinnamon Butter?

Store your Texas Roadhouse cinnamon butter in an airtight container at room temperature for up to three days. You can store it in the fridge for longer if you're using hard margarine, but in that case, it should be refrigerated to extend its life.

If you think you won't eat it in three days, you can refrigerate it for one month, or freeze it to make it last for up to six months. This won't affect the taste or quality of the butter, as long as you let it come to room temperature before consuming.

Also, don't microwave it as this can make the ingredients separate and result in a soupy mess.

Conclusion

With this recipe, you can now make your own Texas Roadhouse cinnamon butter and enjoy it any day you wish with your family. You can combine it with different breads, baked goods, pancakes, French toast, bagels, muffins, etc. All you need is five ingredients and not more than five minutes. If you store it properly, it can last for days and even months.

Make this creamy sweet and salty butter today and surprise your loved ones with breakfast or snack they will remember. Let us know down below if you made it yourself.

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Texas Roadhouse Cinnamon Butter Recipe " Recipefairy.com

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Those of you who go to Texas Roadhouse regularly must have tried the famous Texas Roadhouse cinnamon butter. But if you're not one of them, you have to try this recipe. It's a perfect combination of sweet and salty that goes wonderful with different breads, muffins, texas roadhouse rolls, toast, pancakes, bagels, and everything else you can think of.

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Even if you've never made homemade bread or worked with yeast before, this homemade crusty artisan bread is for you. It's the perfect beginner recipe because it only requires 4 ingredients without any special pans or mixer, there's no kneading or complicated shaping involved, and 95% of the work is hands-off. Bread masters will appreciate this recipe too because it delivers with delicious flavor, a slightly crisp and mega chewy crust, and those signature soft holes inside like ciabatta or French bread.

Bread Beginners- Start Here

Have you ever wanted to master homemade bread? Real, crusty, chewy, delicious bakery-style loaves that taste incredible with dips, soups, sauces, and comforting dinners? This recipe is where you start. This artisan bread is for beginners, but even bread masters will appreciate its flavor and ease. It's so fresh, so flavorful, and so surprisingly easy because it basically makes itself.

You only need 4 ingredients without any special pans or mixer, there's no kneading, no poolish or dough starter required, and you can add herbs, cheeses, and spices to make a variety of bread flavors.

This base recipe will soon be on repeat in your kitchen. After you realize how easy it is to make real homemade bread, you'll find any excuse to bake a loaf.

What is Homemade Artisan Bread?

When it comes to bread, the term "artisan" doesn't mean 1 particular thing. But generally, artisan bread is homemade, fresh, crusty, and deliciously rustic looking. An artisan is a skilled worker, one who works with their hands. But ironically, there isn't much "work" involved with this recipe.

Why You'll Love This Bread

Easier than you ever imagined

Soft + flavorful

Chewy, slightly crisp crust

Shape however you want

No special pans, poolish, or dough starter required

Only 4 ingredients

You decide the length of time it rests

Homemade Artisan Bread Video Tutorial

Like sandwich bread, focaccia, homemade English muffins, and bagels- the process is surprisingly easy. If you're new to yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.

Only 4 Ingredients

The crustier and chewier the bread, the less fat in the dough- also known as a "lean dough." We're using a lean dough for our artisan loaf today. (If you're curious, a "rich dough" is a soft bread dough with the presence of fat, such as butter and eggs- the kind we need for overnight cinnamon rolls.) Without fat, we're left with the basics.

1. Bread Flour: While you can use all-purpose flour in this recipe, I strongly recommend using bread flour. Just like when we make olive bread, bread flour produces a stronger, chewier bread and that makes a big difference in recipe with only 3 other ingredients.

2. Instant Yeast: Instant yeast is key in this recipe. While you can use active dry if that's all you have, any quick rise or instant yeast will produce flavorful results in less time. I use more yeast in this recipe compared to my cranberry nut no-knead bread and no-knead jalapeño cheddar bread. Why? Those doughs rest and rise at room temperature. However, for more flavor and just as much rise, I use more yeast and let the this dough rest in the refrigerator. (Cool air slows the fermentation process.)

3. Salt: You can't make good bread without salt and for best flavor, I recommend a coarse salt, such as coarse sea salt. I find the bread's flavor lacking with regular table salt.

4. Water: I normally encourage you to use warm liquid with yeast because warm liquid helps the yeast work faster. However, use cool or room temperature water here. Not freezing cold, not super warm- cool to touch. 70°F (21°C) is great, but the exact temperature doesn't matter as long as it's not hot or warm. The cooler the water, the longer the dough takes to rise and, usually, the better the bread's flavor. (This is important since there are so little ingredients to add substantial flavor!) We use the same cool water method for no knead honey oat bread.

5. Optional Cornmeal: Dusting the pan with cornmeal adds a pop of flavor and a little crunch to the bottom crust. This is completely optional. If you have it, use it. If you don't have it, don't worry about it.

You can also add herbs and seasonings such as garlic, rosemary, dill, chopped onion, jalapeño, shredded cheese, chopped nuts, dried cranberries, etc. My no yeast bread is the quick bread alternative here- you can add flavors to that loaf, too!

Baker's Tip: Avoid adding too much flour to the dough as you work with it. The stickier it is- and the longer it sits in the refrigerator- the more likely you'll have those big airy pockets of air in the crumb.

How to Make Homemade Artisan Bread in 5 Steps

1. Mix the dough ingredients together. At first the dough will seem very dry and shaggy and you'll question if it will even come together. But it will. Use a spatula at first, then switch to your hands to ensure all of the flour is moistened. The dough is actually a little sticky after it's thoroughly mixed.

2. Let it rise at room temperature for 2-3 hours. Cover the dough and let it rise at room temperature for about 2-3 hours until doubled in size.

3. Use right away or refrigerate. After 2-3 hours, you can immediately continue with the next step. However, for ideal flavor and texture, I strongly recommend letting the dough sit in the refrigerator for at least 12 hours and up to 3 days. Yes, 3 full days! I usually only let it rest for about 18 hours. During this crucial step, the cold air slows the fermentation process and adds so much flavor and texture. So, you can bake bread in 2-3 hours or in 3 days. The longer it sits, the better it tastes. 🙂

4. Shape into 2 loaves or 1 boule. Rest as oven preheats. You can shape the bread into a round loaf (boule) or two longer loaves. I usually make 2 longer loaves side-by-side on a flat baking sheet, about 9×3 inches each. Score with a sharp knife or bread lame. Preheat the oven to a very hot 475°F (246°C). The extremely hot air will immediately set the crust so the bread rises up instead of spreading all over. To help ensure a crispier crust, after the oven pre-heats- pour boiling water into a metal or cast iron baking pan/dish on the bottom oven rack. Immediately place the dough inside and shut the oven door to trap the steam. The steam will help create that coveted crisp crust. If you have a dutch oven, shape the dough into 1 round loaf, and bake it inside the dutch oven with the lid on.

5. Bake until golden brown, about 20-25 minutes. Gently tap the loaves because if they sound hollow, they're done.

Look at those deliciously soft holes inside! Reminds me of ciabatta or a French baguette, both of which can be a little more complicated to make.

Serve Artisan Bread With

1. Slather with homemade honey butter

2. Slice and dunk in crab dip, beer cheese dip, or roasted garlic bacon spinach dip

3. Serve alongside slow cooker chicken chili or pumpkin chili

4. As a dunker for minestrone soup or creamy chicken noodle soup

5. With a big bowl of mac & cheese

6. Use for my goat cheese & honey crostini

7. With anything because homemade bread is everything's best friend

See Your Homemade Artisan Bread!

Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂

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Homemade Artisan Bread Recipe + Video - Sally's Baking Addiction

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Even if you've never made homemade bread or worked with yeast before, this homemade crusty artisan bread is for you. It's the perfect beginner recipe because it only requires 4 ingredients without any special pans or mixer, there's no kneading or complicated shaping involved, and 95% of the work is hands-off.

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Slice tomatoes into quarters, remove pulp. Grind basil, parsley, oregano and garlic with salt and a bit of sugar in olive oil and brush over the tomatoes. Bake at 80 degree Celsius for 4-7 hours

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One-pot Chicken Chow Mein Recipe by Tasty

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Here's what you need: soy sauce, ginger, garlic, oyster sauce, sesame oil, sugar, red pepper flakes, pepper, chicken breasts, onion, celery, carrots, cabbage, ramen noodle, chicken broth, scallion

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Our favorite Honey Whole Wheat Bread is soft, chewy, with the most delicious buttery crust. This article includes plenty of step-by-step process photos, tips, and directions to help you succeed.
Honey Whole Wheat Bread

Bread making has become quite the trend while so much of the world has been on lock down. I have received so many requests for a homemade bread recipe, so I'm excited to finally be sharing one. I actually started working on this recipe last year, if you can believe it - we had just gotten a Mockmill 100 Grain Mill from Breadtopia, and I quickly became obsessed with grinding my own wheat and making homemade bread.

It's taken me a while to tweak this bread to exactly how we like it, and I'm thrilled with the results. This recipe is based off a honey wheat bread from the restaurant where I used to work. They gave me their recipe, but it made about 600 miniature loaves! After some intense spreadsheet equations to reduce the quantities, and a lot of testing, I finally got to the recipe I'm sharing today. It tastes quite different than the restaurant's bread, but truthfully, we like it even better!

How to make homemade Honey Whole Wheat Bread

While making homemade bread is time consuming, most of the time is hands off. There aren't too many ingredients and the process is very simple. Below I outline the general process, with plenty of tips and explanations sprinkled throughout.

Activate the yeast. We start by proofing yeast, which shows if it is still alive and active (yeast is a living organism). In my recipe, this is done with warm water, warm whole milk, active dry yeast, plus a little sprinkle of sugar. If you're new to bread making, I find it very helpful to make sure you can see the yeast has been activated before moving on to the next steps. If the yeast doesn't activate, the bread won't rise.

Activated yeast will grow, get foamy, smooth, and silky as shown in the photo collage below.

If the yeast doesn't proof, this can be because the yeast is old, the water or milk was too hot, or the water/milk and/or environment is too cold. Yeast produces and feeds best at around 70-80 degrees Fahrenheit.

Unlike mixing baking soda into a snickerdoodle cookie recipe, when you work with yeast, you have to be aware and sensitive to the needs of the tiny cells working their way in the bread dough.

Add honey and whole wheat flour. Mix in these two ingredients and then let the mixture sit for another 10 minutes. You can buy whole wheat flour at the store or grind your own. I mentioned the bread mill I have and highly recommend - it grinds the wheat finely in seconds. If using a bread mill, I recommend grinding the wheat as fine as possible (on the Breadtopia mill, this is at speed 1). (Not sponsored).

Mix in remaining ingredients. The melted butter, fine sea salt, and bread flour complete the ingredient list.

It's important the melted butter has a chance to cool back to room temperature. If hot butter is added into the dough it can kill the yeast.

The salt adds the flavor to this bread; without salt, the bread with taste bland and flat. The salt is also important to the structure of the bread. It tightens the gluten structure and helps control the pace of yeast fermentation.

How to make homemade bread, continued

Knead and let rise. Kneading the bread is very important; it's what develops the gluten and will cause the bread to rise. Don't skimp on kneading time - the bread won't rise as well or bake as tall.

Once kneaded, we roll the dough into a ball and let it rise.

I like to drizzle oil into the bowl it's rising in.

Punch the dough down and roll. After the dough doubles in size (about an hour's time), punch the dough to release the air. This removes gas bubbles formed by the yeast during the rising process. It also redistributes the yeast cells so they can ferment and raise the dough again during the proofing stage.

While you can form a loaf with your hands, I like to roll out the dough with a rolling pin and then tightly roll it to form a cylinder loaf shape.

The formed dough roll goes into a greased bread pan and then it's left to double once again.

Once the dough has doubled in size, the bread is ready to bake.

Bake the bread. The loaves bake for about 30-33 minutes and we brush with melted butter or rub a stick of butter on the crust right out of the oven.
After the bread comes out of the oven you may want to cut into it immediately, but the heat inside is continuing to cook the bread. Slicing too soon interrupts this process, and leaves you with overly moist slices of bread near the middle of the loaf.

Honey Whole Wheat Bread tips

Making bread takes patience! Don't rush through the steps. And on the flip side, don't let the bread rise too long; over-proofed loaves often have a crumbly, gummy texture.

Adding the flour to the batter can be tricky. Humidity, altitude, and temperature can all factor in to how much flour you'll need. I always recommend starting with 1/2 cup shy of what a recipe calls for and adding very slowly until the dough pulls off the sides of the bowl and is not excessively sticky. We don't want wet dough, but it should still have moisture in it.

Too much flour results in a dense and less-flavorful loaf of bread.

I don't recommend flouring the surface to knead or roll out the bread dough; this unnecessarily adds extra flour to the dough. If you have a dough scraper or metal spatula, use that to scrape any stubborn, sticky areas. Use cooking spray (instead of flour) to coat your hands and the counter tops when rolling and kneading.

When measuring flour for this bread, be sure to spoon and level the flour. If you press a measuring cup into a container and push flour into the cup, you'll end up with way too much flour. Here's how to spoon and level flour.

Make sure the yeast is fresh. (Here's how to test if yeast is fresh.)

Regulate your kitchen's temperature. If your kitchen is too warm or cool it might affect the yeast proofing. If it's warm, the bread will over proof (become dense) and if it's too cool, the yeast might not have a chance to become active and create enough gas to lift the dough. The ideal temperature is in the 65- to 75-degree F range.

If you grind your own wheat, make sure to give sufficient time for the freshly ground flour to cool to room temperature. Grinding wheat to flour creates friction, which makes the flour hot. If added immediately, can kill the yeast.

FAQs

While I've worked through this recipe many times, I probably haven't worked through your particular substitution idea. I have only tested and finalized this recipe with the measurements and ingredients listed in the recipe. For best results, I'd recommend sticking exactly to the recipe. Baking is a precise art that involves chemistry! Even tried and true substitutions don't always work with baking.

Bread flour has more protein than all-purpose flour, which helps with the bread's gluten development and yields a better chewiness in this recipe. I recommend using bread flour when making whole wheat bread, for all those reasons. You can read more about the differences between flours here. All-purpose flour can generally be used at a 1:1 substitution for bread flour, but the bread will have less chew.
Can I substitute ingredients?
I recommend using active dry yeast for this recipe, but instant yeast will also work.
Why use bread flour?
There are several reasons bread can come out dense, but most likely it is because the yeast did not proof long enough or was killed.

Here are some other possible culprits:
Can I use instant yeast instead of active dry yeast?

Adding too much salt or adding salt right on top of the yeast-salt kills yeast, which is why we add it very last.

Proofing in too-cold or warm of a place can hinder the yeast development.

Using dead yeast results in a dense loaf.

If the flour doesn't have enough protein, it will create a dense loaf. This is why I recommend using bread flour.

Adding too much flour can also make for a dense loaf.

More FAQs
Why is my bread dense?
Kneading creates structure and strength in the dough. After kneading, the dough should feel soft and elastic. Kneading helps the proteins from the flour begin to line up in a way that will traps gases which help the dough rise, so don't skip or rush the kneading!

The dough can be kneaded by hand or with a stand mixer. I personally prefer using the stand mixer, but have made this bread both ways. Here is a great step by step visual guide to kneading bread with a stand mixer or by hand.

1. Visually: The bread should have a gorgeous, evenly colored crust that is golden brown. The crust should look firm and dry.

2. Take the internal temperature: Bread should read about 190-200 degrees F in the center of the loaf.

3. Tap the bottom: Take the loaf out of the oven and turn it upside down out of the loaf pan. Give the bottom middle of the loaf a light thump with your knuckles and if it sounds hollow, the bread is most likely done. If not, try it again this trick again in 5 minutes.

How do you knead bread?
When in doubt, over-bake it by a few minutes instead of under-baking it. (If you are consistently having trouble with under- or over-done bread, I recommend checking the temperature of your oven. If your oven temperature is off, it could easily be the reason for your problems.)
How can you tell if bread is done?
Storing Honey Whole Wheat Bread

Store Honey Whole Wheat Bread at room temperature in a cool dry place, for up to 2-3 days. Heat and humidity can cause bread to mold. I also don't recommend storing it in the refrigerator, as it turns stale quickly. To keep bread soft, store in an airtight plastic bag after it has cooled.

For bread that is leftover after 2-3 days, I recommend storing it in the freezer, where it will keep fresh up to 3 months. Slice it before freezing, and then take out one or two slices at a time, as you need them.

More baking projects

The only thing that can make this bread better? Slathering it in lots and lots of honey butter!

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Honey Whole Wheat Bread | Chelsea's Messy Apron

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Our favorite Honey Whole Wheat Bread is soft, chewy, with the most delicious buttery crust. This article includes plenty of step-by-step process photos, tips, and directions to help you succeed. Bread making has become quite the trend while so much of the world has been on lock down.

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Published / Updated /
This post may contain affiliate links. Please see my affiliate disclosure for more details.
This creamy chicken tortilla soup recipe is flavorful, comforting, and comes together fast. It's ready in about 30 minutes!

You may also like my Easy Chicken Tortilla Soup, this Mexican Chicken Soup, or my Creamy Chicken Taco Soup.

This Mexican-inspired chicken tortilla soup is a bit different than the traditional/typical version. I wanted to make a creamy broth that has a bit of thickness to it, so I used crushed tomatoes instead of the more commonly used diced tomatoes.

Heavy cream tones down the acidity of the tomatoes, and smoked paprika, chili powder, and garlic powder perfectly flavor the broth. Rotisserie chicken (or use any leftover cooked chicken) is stirred in right at the end to keep it from getting overcooked and drying out. Quick and simple!

How to make creamy chicken tortilla soup (summary):

Sauté the onion in a soup pot until it's lightly browned, then add in the crushed tomatoes, Rotel diced tomatoes, and chicken broth, followed by the spices, corn, and black beans. Increase the heat and bring the soup to a boil, then simmer for 5 minutes. Use this time to prep the toppings. Stir in the chicken and cream and let it heat through for a few minutes. Season generously with salt & pepper, and serve each bowl with toppings as desired.

Recipe notes & tips:

Substitutions:

The crushed tomatoes give this soup a bit of thickness/body, so I don't recommend subbing them for something else.

I also don't recommend swapping the cream for a lower fat alternative because it's likely to curdle from the acidity of the tomatoes. You could try coconut milk for a dairy-free option, but it'll alter the taste of the soup a bit.

If you don't have Rotel diced tomatoes or don't want some pieces of tomato in the soup, you can leave it out and include a 4 ounce can of diced green chilies instead (the green chilies really enhance the flavor of this soup).

This soup isn't particularly spicy as written, even if you use Original Rotel. If you want to make this soup spicy, stir in 1/2 teaspoon of cayenne pepper, or add in a chopped up chipotle chili and a spoonful of adobo sauce for a spicy/smoky flavor.

Creamy chicken tortilla soup toppings:

Tortilla strips/crushed chips

Avocado

Cilantro

Sour cream or plain Greek yogurt

Cheese (try a Tex-Mex shredded cheese blend)

Scallions

...use any/all of these topping ideas!

You may also like...

Made this creamy chicken tortilla soup? Have questions? Leave me a comment/review below.

Creamy Chicken Tortilla Soup

This creamy chicken tortilla soup recipe is flavorful, comforting, and comes together fast. It's ready in about 30 minutes!

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Published / Updated / This post may contain affiliate links. Please see my affiliate disclosure for more details. This creamy chicken tortilla soup recipe is flavorful, comforting, and comes together fast. It's ready in about 30 minutes! You may also like my Easy Chicken Tortilla Soup, this Mexican Chicken Soup, or my Creamy Chicken Taco Soup.

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Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Gnocchi alla Sorrentina is the most irresistible gnocchi you will find. How could anyone resist home made potato gnocchi baked in a tomato and basil sauce topped with mozzarella and pecorino cheese. This recipe is made from scratch. But of course you can also buy the gnocchi readymade for a quick meal.

If making the gnocchi, understand that different flours and potatoes contain different levels of hydration. Therefore, gnocchi makers usually do this by feel by adding the right amount of flour to balance. But don't worry, no matter what, you will still have delicious gnocchi. They may be a little firmer or a little softer, but still taste delicious. Take notes and adjust the recipe measurements to suit your ingredients for next time. Remember to not over work the dough.

Gnocchi also freeze well, but are less suited for the fridge. If storing in the fridge, always cook them first and toss them in olive oil. Let them cool, cover then store.
Enjoy Gnocchi alla Sorrentina!

Ingredients

For the gnocchi

1 Kg - 35oz Starchy potatoes (4-5 large such as russet)

10oz- 280g sifted flour

1 tbsp of Salt

A little nutmeg

2 egg yolks

A drizzle olive oil

For the sauce and assembly

4 tbsp extra virgin olive oil

3-4 cloves of garlic

20oz - 570 g of tomato puree

Salt and pepper

Handful fresh basil leaves

7oz - 200 mozzarella cheese

2oz - 55 grated Pecorino cheese

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Gnocchi alla Sorrentina - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Gnocchi alla Sorrentina is the most irresistible gnocchi you will find. How could anyone resist home made potato gnocchi baked in a tomato and basil sauce topped with mozzarella and pecorino cheese. This recipe is made from scratch. But of course you can also buy the gnocchi readymade for a quick meal.

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Beef Strogonoff is so much more than the 50s and 60s made it out to be. Our easy and authentic Russian Beef Stroganoff recipe combines tender beef and flavorful mushrooms in a creamy sauce for an elegant, yet quick dish.
What is Russian Beef Strogonoff?

Strogonoff (or Stroganov) is a simple and comforting Russian dish consisting of sauteed pieces of beef served in a sour cream sauce.

It dates back to the mid 19th century, and is named for a member of the Stroganov family, who were a group of highly successful Russian merchants and landowners: the richest businessmen in Tsarist Russia.

The first known recipe shows up in the mid 1800s in a Russian cookbook.

After the fall of Tsarist Russia, the dish found popularity in China. Then, during WWII, Russian and Chinese immigrants as well as US servicemen brought the dish to the US.

Popularity of Beef Stroganoff in the US

In the 50s and 60s, Stroganoff saw quite a bit of popularity in the US, but overtime its image was marred by canned cream of mushroom soup and poor cuts of meat that were slopped over noodles or rice and served in school cafeterias.

It saw so much popularity, it really became an iconic dish. Unfortunately, it was this cafeteria version that everyone in the States came to associate with the name.

If you've been scared off by bad cafeteria versions of beef stroganoff, now is the time to give it another chance.

What Cut Of Beef To Use In Beef Stroganoff?

The best beef to use in beef stroganoff is a cut that works well with quick cooking. That means you need something that is fairly tender in its own right.

We like to use a sirloin steak, but flank steak is another good option.

The important thing is to cut the steak into thin slices, or chunks, by cutting across the grain. This shortens the fibers of the meat, making it more tender with less cooking.

Our Easy Beef Stroganoff Recipe

The first time we made homemade stroganoff, as we sat down to dinner, we were a bit in disbelief at what was sitting in front of us.

Could it be?

An elegant version of beef stroganoff?

This dish is hearty and full of flavor. With chunks of beef and ample, tender mushrooms.

And, it's quite easy to make!

We saute our mushrooms first and then remove them from the pan. This is an extra step, but it really does wonders to create different elements in the dish, rather than having everything taste the same.

After the mushrooms, it's time for the onions and beef to be sauteed.

Then, it's time to make the gravy with beef broth and seasonings.

Sour cream gets stirred in at the end to thicken the sauce and make it extra creamy!

In less than 30 minutes, you have an incredibly comforting dish that can be served with a number of accompaniments.

How To Serve Authentic Beef Stroganoff

In Russia, you will most often find traditional beef stroganoff served over fried shoestring potatoes (French fries). It can also be found served over mashed potatoes or rice.

Here in the States, pasta is the most common accompaniment to beef stroganoff, particularly twisted egg noodles.

Whichever way you go, having something to soak up the delicious gravy is a must!

And, while not culturally appropriate, this dish pairs perfectly with a Bordeaux-style wine.

If you liked this recipe, here are some similar dishes you may enjoy!

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Russian Beef Stroganoff * Curious Cuisiniere

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Beef Strogonoff is so much more than the 50s and 60s made it out to be. Our easy and authentic Russian Beef Stroganoff recipe combines tender beef and flavorful mushrooms in a creamy sauce for an elegant, yet quick dish.

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From Gilmore Girls

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This chocolate pecan praline cake is a sponsored conversation written by me on behalf of Pillsbury™. The opinions and text are all mine.

Why I love this pecan praline cake recipe

I used to think that decorating cakes was my thing. I even took a cake decorating class at our local cake supply store a few years ago with my mom and sister. I had dreams of making the most beautiful cakes ever.

That was until Pinterest became a thing. Since then, I've allowed those sugary dreams to take a backseat to my more realistic dreams of food blogging and photography, but I still appreciate a beautifully decorated cake.

The thing is, I don't actually enjoy the process of creating those awe-inspiring cakes, and I'm not able to torture myself into loving it, especially now that I have a toddler, and a house to renovate, and business to run. I mean, I can barely keep my bathrooms clean.

So, when I saw the NEW! Pillsbury™ Filled Pastry Bags in the baking aisle at Meijer, I knew it would be an amazing thing. I mean, I could still create my own cake and make it pretty, without all the messy cleanup and prep.The Pastry Bags come in three delicious flavors: Vanilla, Chocolate Fudge, and Cream Cheese.

The best part was that the chocolate fudge flavor was dairy free. I knew I had to get one - or two - and I knew exactly what I would use it for. I had been dying to make a chocolate praline crunch cake.

It's been on my list ever since Ashleigh and I dreamt up the idea of doing our Friday Night Dinner series, but it's always seemed a bit overwhelming to me. Ever since my cake decorating days, I basically avoid baking whole cakes unless I absolutely have to. Birthdays are basically the only time I'll allow it.

Luckily, it was my birthday last week, which I share with my twin sister, and my dad's birthday is tomorrow. The day after I got back from Minneapolis, I spent a day in the kitchen baking this lovely cake, and I'm so happy I did. This cake is phenomenal. It's similar to a German chocolate cake, without the coconut. So it's perfect for all you coconut haters out there.

I won't go so far as to say it's an easy cake to make. Mostly because there's more steps than usual involved, but using the Pastry Bag made it so much easier than it could have been. I used a basic chocolate cake recipe that I made dairy-free by swapping almond milk for milk, and the recipe normally uses vegetable oil, so I was in the clear there.

If you want to hack this recipe by using a boxed chocolate cake mix, do it. I know there are several out there that don't include dairy, just read the ingredients on your labels and follow the directions for making two 8 or 9-inch layers.

The praline filling required the most adaptation, but I swapped coconut oil for butter and vanilla almond coffee creamer for the heavy cream, which allowed me to omit the vanilla extract.

Once the layers were all assembled, I used one piping bag to frost the sides of the cake, smoothing it out as I went with a spatula, and then I piped two rows of pretty stars around the edge on the top.

The Pastry Bag comes with a built-in star tip so you can easily decorate in three fun designs: stars, rosettes, and waves. To use the Pastry Bag, simply push the frosting toward the star trip and twist the top of the bag.

If not removed, remove the plastic cover from the star tip by tearing at the perforation.Then, squeeze from the top and frost! I'm no professional cake decorator by any means, but I'm actually really happy with the way mine turned out.

What is your favorite way to frost a cake without going totally crazy? Try using one of these pastry bags next time to make things easier.

Chocolate Pecan Praline Cake

Author: Melissa Belanger

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hours 5 minutes

Yield: 1 cake 1x

Last Updated on December 10, 2020 by Melissa Belanger

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This chocolate pecan praline cake is a sponsored conversation written by me on behalf of Pillsbury™. The opinions and text are all mine. I used to think that decorating cakes was my thing. I even took a cake decorating class at our local cake supply store a few years ago with my mom and sister.

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Bacon Cheeseburger Pizza Rolls bake up tender and ultra tasty, a fun riff on traditional pizza!

The Vikings 'Minnesota Miracle' had most all of us here in Minnesota in a happy, hopeful state of mind last week. Anticipating the upcoming NFC Championship Game, with a shot to play in this year's Super Bowl - in our very own shiny new USBank Stadium - our state was an upbeat lot.

But.

Miracle turned to misery in Sunday's loss to the Eagles. Super Bowl LII dreams vanished for those wearing Minnesota purple and gold, their season officially over.

We'll always remember this year, with our hometown Vikings being thiiiiiiiis close to playing in the Super Bowl game on their home field. It would have been a history-maker, as this scenario has never happened before.

But we're moving on.

Minnesota still plans to enjoy this event on our home turf. An estimated 1 million people will be visiting the Twin Cities for the Super Bowl game and Super Bowl LIVE, the ten days of planned activities leading up to the big event. It's gonna be big. It's gonna be fun.

And it promises to be delicious with these tender, tasty swirls of Bacon Cheeseburger Pizza Rolls. This recipe has been a HUGE hit with my family. I'm certain it's going to be a frequent request for years to come!

* This is a sponsored post, created in partnership with Rhodes®.

Most of our household are fans of the bacon cheeseburger. So I knew the overall flavor theme for these pizza rolls was going to be a winner. Even our youngest, who is not so fond of cheeseburgers, fell for these fun swirls.

Seriously.

Just look at those pretties.

Who could resist them?

There's always a bag of Rhodes frozen yeast dinner rolls in our freezer. Simply because we enjoy a quick and easy caramel roll monkey bread recipe passed down from a co-worker friend many, many years ago.

And we now have these dinner rolls to thank for the ease and tastiness of the dough used in this bacon cheeseburger pizza rolls recipe.

The concept here is easy.

Individual thawed dinner rolls are combined to form one larger ball of dough. That dough ball is then rolled out into a rectangle and topped with pizza sauce and bacon cheeseburger goodies.

The rectangle is rolled up, jelly roll style, and then sliced into rounds and baked.

In the oven, the dough puffs up gloriously from the heat, showing off pretty swirls of pizza toppings tucked inside.

Don't be surprised if you find yourself camped outside the oven window, watching the pizza rolls bake. This is one of those recipes that make being in the kitchen so much fun!

Bacon Cheeseburger Pizza Rolls.

The dough bakes up beautifully, perfectly.

And the result is a pan full of tidy individual packages of savory, irresistible "mini pizzas".

These pizza rolls make a great main dish, served alongside a fresh salad. And, of course, they fit in nicely on our list of appetizer recipes.

My family gets very excited when they see the pan of bacon cheeseburger pizza rolls come out of the oven.

And rightfully so.

Pizza Night is always a favorite dinner event at our house. And with this version, it's extra fun!

Our whole family recommends extra pizza sauce for dipping. And Blake and I, dill pickle fans through and through, suggest a few extra dill pickle slices on the side as well.

Ingredients

12 Rhodes® Yeast Dinner Rolls, thawed

4 oz. well trimmed bacon, chopped into 1/2" pieces (You will need more than 4 oz. of bacon, with the total weight depending on how fatty your bacon is. Don't trim the bacon totally clean of fat, but do aim to have 4 ounces of mostly meat.)

1/3 lb. lean ground beef

1/4 c. minced yellow onion

1 tsp. Lawry's seasoned salt

1/4 tsp. black pepper

1/2 c. your favorite pizza sauce, plus extra for dipping finished rolls

1 tsp. dried Italian herb mix

1/4 c. chopped dill hamburger pickle slices, chopped into 1/4" pieces (use a bit more if you like!), plus a bit more for tops of finished pizza rolls

1 c. shredded sharp cheddar

1 c. shredded mozzarella

1/4 c. yellow cornmeal

2 T. grated Parmesan

2 T. chopped fresh parsley, optional garnish

Instructions

1. In a skillet over medium to medium-high heat, cook bacon for 5 minutes, stirring occasionally. Then add beef and onion, stirring to combine. As the beef is browning, break it up until there are small pieces, 1/4" in size or so, not larger than 1/2" in size. Drain any excess fat. Remove mixture to a paper towel-lined plate to cool.

2. Combine individual thawed rolls and roll into 12" x 18" rectangle with a rolling pin. The dough is very elastic and forgiving, but the cold dough will take a little work to get rolled to that size - just be patient, it'll come around. As you work with the dough, if it starts to stick to the rolling pin a little, don't be afraid to give your rolling pin a very light coating of all-purpose flour. I just keep a small amount available on the counter, to pat over the rolling pin every now and then.

3. Spread pizza sauce over dough, leaving a 1/2" bare edge of dough at the perimeter. Sprinkle beef and bacon mixture evenly over pizza sauce, followed by Italian herb mix, pickles, sharp cheddar, and mozzarella.

4. Place cornmeal on a small plate and set aside. Spray a large rimmed pan lightly with non-stick spray and set aside. Roll up dough jelly roll style, starting with the long side. Tuck and roll the dough fairly tightly. If dough sticks to surface below, grab a thin metal turner or spatula to nudge the dough. Again, the dough is very forgiving - don't worry about perfection here. Just keep rolling, nice and tight. With a large serrated knife (I like to use a bread knife), slice the roll into 12 pieces. Pinch seams on each individual roll together, to ensure the dough stays rolled while baking. Dip one of the cut sides of each piece into the cornmeal and place the cornmeal-dipped sides down on the prepared large rimmed pan. Spray one side of a piece of plastic wrap with non-stick spray and cover the rolls, sprayed side down over the rolls.

5. Let rise in a warm place for 30 minutes. Preheat oven to 350°F. Our stove top has a vent that sends some of the oven's heat out over the stove top. I like to place my pan of covered pizza rolls here on the stove top to rise, utilizing that warmth.

6. Remove plastic wrap. Sprinkle pizza rolls with Parmesan. Bake for about 24 minutes, or until rolls are nicely golden.

7. Remove from oven and top with a bit more chopped pickle. Add a sprinkling of chopped parsley, if desired. Serve hot with extra pizza sauce for dipping. And if you really like pickles, have some extra pickle slices available too.

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

Did you make this recipe?

Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles!

Rhodes Bake-N-Serv® was founded in 1958 by Mr. Herbert Rhodes. He did not allow any preservatives to be added to Rhodes White Bread Dough or White Roll Dough, and the flour he selected had to be of the highest quality, unbleached, with a high-protein content. Rhodes® is a family business that continues to be dedicated to producing home-baked quality frozen bread and roll dough, frozen sweet rolls, and partially baked frozen rolls.

Check out these recipes for quick and delicious sliders for Game Day, using Rhodes Warm-N-Serv® Rolls.

Connect with Rhodes on their website and social media channels: Facebook, Pinterest, and Instagram.

This post is sponsored by Rhodes®, a frozen bread and roll dough brand that's always in our freezer. All text and opinions are 100% my own. Thank you for supporting the brands that help make this site possible.

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Bacon Cheeseburger Pizza Rolls bake up tender and ultra tasty, a fun riff on traditional pizza! The Vikings 'Minnesota Miracle' had most all of us here in Minnesota in a happy, hopeful state of mind last week.

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1 cup coconut sugar
1/2 cup peanut butter
1/4 cup applesauce/whisked egg
2 tbsp honey
1/4 cup almond flour
a little more than 1/3 cup whole wheat flour
1/4+1/8 cup cocoa powder
1/2 tsp baking soda
1/3 cup melted chocolate
Bake at 170

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Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, Gyoza, are popular weeknight meal as well as a great appetizer for your next dinner party.
Gyoza (餃子), or Japanese pan-fried dumplings, are as ubiquitous as ramen in Japan. You can find these mouthwatering dumplings being served at specialty shops, izakaya, ramen shops, grocery stores or even at festivals.

What is Gyoza?

The original Chinese dumplings are called Jiaozi (餃子). These dumplings consist of ground meat and vegetable filling that are wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished jiaozi can be boiled (水餃), steamed (蒸餃), pan-fried (煎餃, we call potstickers), or deep-fried (炸餃子).

So what is the Japanese version like? The key characteristic of gyoza (餃子) lies in its cooking method, which involves both pan-frying and steaming. They are first fried in a hot pan until crispy brown on the bottom sides, then a small amount of water is added before the pan is covered to quickly steam the entire dumplings. This technique gives gyoza the best mix of textures, where you get crispy bottoms and tender soft tops that encase the juicy filling inside.

What is the difference between Gyoza and Chinese potstickers?

Gyoza and potstickers are both prepared in a similar manner with the combination of frying and steaming, so they are not too different.

One of the distinctive differences is that gyoza usually comes in a smaller size with thinner skin. With thinner skin, you will find gyoza yield a much more crispy texture and bite. The filling is also finer in texture. Some say gyoza tends to be heavier on the garlic, which is great if you like garlic.

Watch How To Make Gyoza (Japanese Potstickers)

Click here to watch on YouTube

Let's Talk about Gyoza Fillings

Pork -While the original Chinese dumplings use ground beef, pork, lamb, chicken, fish, and shrimp for fillings, classic gyoza usually consists of ground pork.

Cabbage -Chinese dumplings use napa cabbage, but regular cabbage is commonly used for gyoza. As cabbage leaves are thick and hard, we use different ways to make the cabbage leaves wilted. Some blanch them or microwave for a minute or two. Some sprinkle salt to dehydrate the cabbage and squeeze the water out before mixing with meat. And some skip the entire process altogether. I usually decide what to do based on the cabbage leaves I use.

Chinese Chives -My mom adds Chinese chives (Nira in Japanese) to her gyoza, but I usually skip the chives as my children don't like its strong taste. Instead, I add more green onions to the filling.

Aromatics -Garlic is commonly used in Japanese gyoza. My mom always adds grated ginger too, so I do the same for my recipe.

Seasonings - The seasonings are simple, with just sake, soy sauce, sesame oil, and a pinch of salt and pepper. This way you can just enjoy the flavor and freshness of the main ingredients.

Be Creative - There is plenty of room for creativity when comes to making gyoza. To change things up, I like to make different versions at home. This gyoza recipe includes shiitake mushrooms and this is my specialty. I like the meaty texture and juicy umami flavor from shiitake mushrooms. For the delicious filling, the rule of thumb is to consider ingredients with different textures. So feel free to experiment with different ingredients or seasonal vegetables.

Vegan-Friendly Gyoza

If you're interested in making plant-based Vegetable Gyoza, click here.

Store-Bought or Homemade Wrappers

Back in the days, the Japanese used to make gyoza wrappers from scratch. In recent years, however, most people use store-bought wrappers to make gyoza for convenience. You can find the wrappers in Japanese or Asian grocery stores.

If you can't find gyoza wrappers in your area, you can make them from scratch. Here's a tutorial on How To Make Homemade Gyoza Wrappers.

Gyoza Folding Techniques

I'll show you 3 different ways to fold gyoza wrappers in my step by step pictures below. I also have a tutorial here on How To Wrap Gyoza for your reference. With just a little bit of practice, you will master the folding very quickly.

How to Store Gyoza

Gyoza are best stored in the freezer before they are cooked. If you properly save them, they last in the freezer for up to a month!

Why we don't cook first and freeze? When you freeze gyoza after being cooked, they lose the crispness and will turn soggy and too soft after reheating.

Extra Wrappers?

If you have any leftover gyoza wrappers, don't throw them away. I love using the leftover wrappers for crispy cheese wraps. Fill the wrappers with some cream cheese or brie cheese, fold them into half and pan fry or deep fry them. You can make these with wonton wrappers (below) or gyoza wrappers.

The golden parcels with hot, gooey melty cheese make an easy and yummy appetizer that goes well with beer!

Serve Gyoza with Dipping Sauce

Often served in a group of six or eight, Japanese enjoy gyoza not only as a snack but also as a main meal alone. They come in the carb, vegetables, and protein in one parcel after all. Gyoza is best when enjoyed with a simple dipping sauce of soy sauce, rice vinegar, and a bit of la-yu (Japanese chili oil).

It may look difficult to make Gyoza at home, but the method is fairly simple once you know how to prepare them. I think part of the fun of making homemade gyoza is the process and the room for creativity.

You can experiment with different ingredients for the filling based on your preference. They also taste better when you can engage family or friends to make gyoza together, making it an enjoyable activity.

Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, .

Sign up for the free Just One Cookbook newsletter delivered to your inbox! And stay in touch with me on , , , and for all the latest updates.

Gyoza

Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, Gyoza, are popular weeknight meal as well as a great appetizer for your next dinner party.

For The Gyoza Filling Seasonings

1 tsp (It's to remove the unwanted smell of the meat; you can skip if you don't consume alcohol)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Gather all the ingredients. Tip: After you open the gyoza wrappers, make sure to cover them under a damp towel or plastic wrap so they won't dry out.

To Make Gyoza Filling

Optional step: As cabbage leaves are thick and hard, we use different ways to make the cabbage leaves wilted. You can blanch or microwave them for a minute or two. You can also sprinkle salt to dehydrate the cabbage and squeeze the water out. Or you can skip the entire process altogether.

To Fold Gyoza

Take a wrapper and place it in the palm of your non-dominant hand. Use a teaspoon to take a small amount of filling and put it in the center of the wrapper. Dip one finger in a bowl of water and draw a circle around the outer ¼" of the wrapper with your wet finger until it's wet all around.

★ Folding Method 1 (Toward Center)

Using your thumb and index finger, start making a pleat about once every ¼" on the top part of the wrapper from the center toward the right side, making 3-4 pleats. Tip: As you fold each pleat, press the folded pleat tightly against the back part of the wrapper using your other thumb and index finger.

★ Folding Method 2 (Toward One Side)

To Store (If you don't cook all of them)

Before the filling starts to release moisture to the wrappers, cover the gyoza with plastic wrap and " flash freeze " them in the freezer until solid (at least outside is frozen). Make sure to layout the gyoza flat. Once the gyoza is solid, pack them in an airtight bag. Because you flash freeze them, gyoza won't stick to each other in the bag. You can store gyoza for up to a month. When you use frozen gyoza, do not defrost. Cook while frozen and steam for extra 1-2 minutes.

To Store

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.

©JustOneCookbook.com Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any website or social media is strictly prohibited. Please view my photo use policy here.

More Amazing Dumpling Recipes You'll Love:

Editor's Note: The post was originally published on Feb 9, 2011. Photos and the recipe were updated in November 2013. The video was added and content and photos were updated in July 2017.

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Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, Gyoza, are popular weeknight meal as well as a great appetizer for your next dinner party. Gyoza (餃子), or Japanese pan-fried dumplings, are as ubiquitous as ramen in Japan.

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Ingredients

Method

STEP 1

In a bowl, mix the mince with the egg, onion, breadcrumbs, dill and seasoning. Form into small meatballs about the size of walnuts - you should get about 20.

STEP 2

Heat the olive oil in a large non-stick frying pan and brown the meatballs. You may have to do this in 2 batches. Remove from pan, melt the butter, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and heat through. Sprinkle with dill and serve with cranberry jelly, greens and mash.

DILL & PEA RICE

Gently fry 1 finely chopped onion in a little butter. Stir through 200g long-grain rice, then pour in 400ml hot vegetable stock. Bring to the boil, then cover and simmer for 15 mins. Add 100g peas to the pan and cook for 5 mins more until the rice is tender. Stir through a handful of dill to serve.

LEMON & DILL SALMON

Mix together the zest 1 lemon with 1 tbsp chopped dill and 2 tbsp olive oil. Drizzle over 4 salmon fillets, season well, then bake at 200C/180C fan/gas 6 for 10-15 mins until the fish flakes easily.

USE UP LEFTOVER DILL - WARM POTATO SALAD

Cook 750g halved new potatoes for 10-15 mins in boiling water just until soft. Drain and leave to cool a little. Mix together 100ml soured cream with 1 tbsp finely chopped dill and 2 chopped spring onions. Toss through the warm potatoes and serve.

RECIPE TIPS

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Ingredients STEP 1 In a bowl, mix the mince with the egg, onion, breadcrumbs, dill and seasoning. Form into small meatballs about the size of walnuts - you should get about 20. STEP 2 Heat the olive oil in a large non-stick frying pan and brown the meatballs.

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Marry Me Chicken is creamy, juicy, and full of flavor! It’s said that this chicken dinner is so good that if you cook it for your partner, he will propose to you!

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Creamy warm spinach dip made with roasted garlic, crispy bacon, and parmesan cheese. This dip was gone in minutes. Do yourself a favor and double the recipe!
Let me begin by telling you that the entire time I was making this dip last weekend, I was singing "when I dip you dip we dip" out loud, by myself, in the kitchen. In case you have no idea what I'm talking about, Da Dip is a 90s song by Freak Nasty.

I... don't know what to say. Let's change the subject immediately.

Last summer, I began working with Safeway on a few collaborations. They asked me to make a couple recipes using some of my favorite products from their grocery aisles. I made these chicken bites, then these ridiculously easy chocolate treats, and now... this dip to serve with pita chips. To be honest, I had no idea Nabisco Wheat Thins made pita crackers because I hadn't seen them at any other grocery yet. I love their sundried tomato & basil crackers, so I had high hopes for Toasted Pita Crackers. The verdict? Love 'em. We all did.

So, about this seriously cheesy dip. I made it for a crowd last Saturday afternoon. A few friends, a lot of laughs (I admitted my "da dip"-ing), and a whole lot of spinach dip. My only regret is not doubling the recipe. Seriously!

I'm not going to take the credit for it. It was all Kevin. I'm sure you aren't surprised. His favorite food is meat. Not a particular kind, just meat. Never one to turn down some crispy bacon, I rolled with the idea. As it turns out, Kevin has thought up a few of my most popular recipes. Team work.

This dip is every bit as good as it sounds. No, it's even better than that. Roasted garlic, crispy bacon, creamy spinach dip, lots of cheese. It's like your regular ole' version of warm spinach dip, just turned up a notch. The roasted garlic and bacon are game changers. We served this up and it was instantly gone. None of us said anything for about 2 minutes straight. Just eating spinach dip and crunching on pita chips.

Making the spinach dip is dangerously simple and begins with roasted garlic, one of my favorite flavors in the savory world. It's where a lot of the dip's flavor comes from, so don't leave it out.

Cook up some bacon until nice and crispy, then wilt down some fresh spinach in the leftover bacon grease. More flavor, of course.

Crumble the bacon and add most of it, along with all the wilted spinach, to a creamed mixture of cream cheese, Greek yogurt, parmesan cheese, and mayonnaise. Sour cream can be used instead of the yogurt. I used low fat mayonnaise, which I do not enjoy on its own but do not mind it in creamy dips like this. For the best flavor and texture, I recommend full fat cream cheese. No diets allowed in these ramekins.

You can use a large serving dish or pan to bake the spinach dip, but I used individual ramekins for a nice little change. They made serving and eating the dip a little more fun. I realize how boring I sound.

Before going into the oven, top with some shaved parmesan cheese and remaining crumbled bacon. Bake until the cheese is bubbly and your kitchen smells fantastic.

IT IS SO GOOD.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥

Roasted Garlic and Bacon Spinach Dip

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Roasted Garlic and Bacon Spinach Dip | Sally's Baking Addiction

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Creamy warm spinach dip made with roasted garlic, crispy bacon, and parmesan cheese. This dip was gone in minutes. Do yourself a favor and double the recipe! Let me begin by telling you that the entire time I was making this dip last weekend, I was singing "when I dip you dip we dip" out loud, by myself, in the kitchen.

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Brazil's favorite treat, brigadeiros are incredibly addicting. Made with only 5 ingredients, these fudgy balls are easy to make and will win your heart in one bite!

Now that you've (hopefully) stopped jumping up and down, let's talk about this very serious - and yet so simple - dessert.

The name "brigadeiro" means "brigadier" in English. According to popular beliefs, the Brigadeiro was created in honor of Brazilian Brigadier Eduardo Gomes in the 40s.

Gomes was a good looking (single!!) fellow and because of that he conquered a vast number of female fans that ended up creating this candy that now carries his title.

In spite of Eduardo Gomes' good looks, he didn't win the elections! However, he will be forever remembered in every Brazilian birthday party, as brigadeiros of all kinds are always served in birthday parties.

What is a brigadeiro?

If you don't know what a brigadeiro is yet, you might be dying to find out.

Well... Brigadeiros are bite-sized chocolate sweets. Some people say they are bon-bons, other people say they are truffles... I think they come closer to fudge balls.

Traditionally made of sweet condensed milk, chocolate powder, eggs and butter, nowadays it is rare to see recipes calling for eggs as an ingredient.

They are then hand rolled individually and then covered in chocolate sprinkles.

In the past years, lots of different types of brigadeiros have been invented and they are now often called "gourmet brigadeiros".

Different toppings and flavors like lime, passion fruit, pistachio, white chocolate, Nutella and more can be found at Brigadeiro shops that are the new trend in Brazil.

Before those shops existed you either made them at home or you ordered them from a "doceira" (a woman that made candies and sweets for parties), usually in dozens. But now you get to go to a Brigadeiro shop and pay lots of money for something that costs nothing to make, and bring them home in fancy boxes! ;-)

While the brigadeiro requires some patience, as it needs constant TLC, it is not at all difficult to make. All you need is 5 ingredients and a sauce pan.

After you roll the brigadeiros and cover them with sprinkles, you can put them in small paper or foil candy cups. I bought mine in a Brazilian market in NYC, but I know Wilton has some. You can find them at Amazon! :-)

In Brazil every birthday party has some brigadeiros by the cake. And by the time everybody gathers around the cake to sing "Parabéns a você!" (Happy Birthday to you!) you can always see some empty paper cups because there's always a few naughty ones that eat the brigadeiros before Happy Birthday time. (I must confess I'm one of them...)

Seriously, if you serve those little chocolate treats on your next party, you will be the most popular kid in town! Be sure you eat some before serving them to other people, because there won't be any left at the end, I can guarantee!

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Traditional Brigadeiros (Brazilian Fudge Balls) - Olivia's Cuisine

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Brazil's favorite treat, brigadeiros are incredibly addicting. Made with only 5 ingredients, these fudgy balls are easy to make and will win your heart in one bite! Now that you've (hopefully) stopped jumping up and down, let's talk about this very serious - and yet so simple - dessert.

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This chicken tater tot casserole is perfect for a busy weeknight. It has all the makings for a quick, easy, tasty recipe for your family - just when you need it most!

This casserole is similar to a chicken pot pie, but without the crust and much quicker and easier. The tater tots act as a sort of crust on the top.

Using frozen tater tots and mixed vegetables contribute to the quickness of this recipe - along with the canned cream soup. Takes only 35 minutes from start to finish!

I suggest that you use a mixed vegetable combo that your family will love.

I used a pea, corn, green bean, and carrot mixture, but you may want to just use individual veggies to create your own mixture.

As long as it's 12 ounces and what your family loves - it will turn out great!

What You'll Need

2 cups cooked shredded chicken or turkey (can used canned)

12 ounces mixed vegetables, frozen

21 ounces condensed cream soup (2 cans - 10.5 ounces each) - I used one can cream chicken and 1 can cream mushroom

1 cup cheddar cheese, shredded

¼ tsp black pepper

1 tsp paprika

16 ounces tater tots, frozen

How to Make Chicken Tater Tot Casserole

Prep time for this recipe is just about 10 minutes. Simply gathering all your ingredients and shredding your cheese (if you aren't using already shredded).

You won't need to heat anything on the stove top - just preheat your oven while you mix together all the ingredients except for the tater tots and half the cheese.

Then, you will add the mixture to a 9 x 9 baking dish and spread to even it out.

Next comes the tater tots lined up on top just like soldiers. Place them in an even row touching.

You don't want any gaps or you may not have enough room for them all.

Bake the tater tot casserole for 25 minutes uncovered, then top with the remaining cheese and cook just 5 minutes more to melt the cheese.

Then you're done!

While the casserole is cooking, you may want to whip up a quick salad to go along with it - or use already prepared bagged salad.

(Full Recipe Below)

Tips & FAQs
Can I use canned vegetables in place of the frozen?
If you want to use canned vegetables, this would be okay (although I prefer frozen, as they taste fresher to me).

Make sure to drain the vegetables before adding, as you don't want extra liquid.
Does it matter which vegetables are in my vegetable mix?
I recommend using a mix that has the vegetables you and your family like.

For example, we don't like lima beans, so I stay away from mixes using them. However, if you and your family like them, use a mix that has them in it.

The veggie mix I used included green peas, carrots, corn, and green beans. I like this mix, and it turned out great.

If you choose what your family likes, your results should please your family.
Do I need to use cheddar cheese? or will another cheese work just as well?
For the cheese, I prefer to use a sharp or extra sharp cheddar, as it adds more flavor than mild. But use what you have and what you prefer.

You could even try pepper Jack cheese to add a bit of spice. I bet this would be a delicious option!

Mozzarella or Monterey Jack cheeses are other options you could choose, but these would not add as much flavor to the casserole as the other options above.

I also recommend that you freshly shred your cheese for best melting results.

However, if you need to save time or pre-shredded cheese is all you have - by all means, use what you have and save time where needed.
Do I need to thaw any of the frozen ingredients?
No, both the frozen mixed vegetables and the frozen hash browns are fine to leave frozen when putting the casserole together. No need to thaw them ahead of time.
Does it matter what cream soup I use?
No. You can use store brand or name brand. And the type of cream soup doesn't matter either.

Just like with the vegetable mixture you choose, the condensed cream soup variety depends on what your family likes.

You can use cream of mushroom, celery, or chicken or a mixture of these three. I used one can of cream of mushroom and one can cream of chicken for mine.
What if I don't have leftover chicken or turkey?
If you don't have leftover chicken or turkey, you can either use canned chicken, or you can cook some diced chicken breast meat before putting the casserole together.

The meat doesn't have to be shredded, but it's good to have it cut up into small, bite-sized pieces before adding to the casserole.

If using canned chicken, two 10-ounce cans (283 grams per can) are about the equivalent of the 2 cups of chicken called for in the recipe.

Just make sure to drain the chicken well before adding, and break up the chunks to where they are a bit shredded.
What should I serve with the tater tot casserole?
The best side dish for this tater tot casserole is a side salad or my Mediterranean Cucumber Salad.

This casserole is a one-pot meal that includes starches, protein, and vegetables - a complete meal in itself. So nothing else is really necessary. However, a side salad is always a welcome addition.

You can also serve with your choice of bread, like my Butter Biscuits or a loaf of crusty bread.

Leave me a message in the comments below and tell me how you like this chicken tater tot casserole and what type of cheese you used!
You may also love these Casseroles: Chicken Divan Crock Pot Recipe Beef Pie Recipe with Ground Beef Tuna and Rice Casserole Recipe Don't Forget to Pin For Later!

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Chicken Tater Tot Casserole (Easy & Cheesy)

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This chicken tater tot casserole is perfect for a busy weeknight. It has all the makings for a quick, easy, tasty recipe for your family - just when you need it most! This casserole is similar to a chicken pot pie, but without the crust and much quicker and easier.

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How to Make Pansy Topped Shortbread Cookies ~ these are my favorite buttery rich shortbread cookies topped with colorful and delicate edible flowers. This pretty tea time treat is surprisingly easy to pull off!
Maybe you're planning a wedding shower, or afternoon tea party, or maybe you just love a good kitchen craft, but these edible flower cookies are adorable and SO easy to pull off. Your Martha Stewart cred is about to go through the roof!
I had a lot of fun with these cookies, and came up with a new technique for making them that I think is a game changer. If you know this blog you know that I love edible flowers, and I've got lots of recipes that feature them, from drinks and salads to decadent desserts. Pansies are some of my favorite edible flowers because they're so readily available, and so varied in their colors. These cookies will wow everybody!

For these pansy topped cookies I've come up with a new technique that's easier than the standard method, and results in a fresher, brighter, prettier cookie.

I've made herb embossed savory shortbread which continues to be one of my most popular posts ever. I developed a technique for that recipe that involves rolling or 'laminating' fresh herbs onto the shortbread dough before cutting out the cookies. Most recipes for edible flower topped cookies involve pasting the flowers down with a goopy egg wash, and then baking. This method results in an unappealing bubbly white layer over the flowers. And honestly, baked pansies aren't very attractive!

The BEST way to make pansy topped shortbread cookies ~

My method avoids baking the pansies, which keeps them fresher and more colorful. This method is different from any other I've seen, and I know you're going to love the results!

Remove the stems from fresh pansies.

Press the flowers between sheets of parchment or waxed paper, using heavy books to weigh them down. Let them sit for 30 minutes.

Bake shortbread cookies and while they're hot from the oven, gently place the pressed pansies on top, lightly patting them down so they adhere. The heat of the cookies will bond the delicate petals to the surface, so don't press too hard.

Sprinkle with granulated sugar if you like.

Let the cookies cool completely to firm up. After they've cooled they can be stacked on a platter.

Note: brightly colored pansies seems to work best. I did use paler colors because I had them in my garden, but I noticed that the more vibrant colors made the most impact on the cookies.

How to make pressed flowers for baking and crafts ~

Pick flowers in the morning, after the dew has evaporated, but before the afternoon heat and sun.

Carefully snip or pinch off the stems and any thick parts just behind the blossom, taking care to keep the flower intact.

Lay the dry flowers, face side down, on a sheet of parchment paper. Fill the sheet with flowers.

Lay an identical sheet over the flowers.

Carefully, without disturbing the blossoms, lower a large heavy book or baking sheet over the paper.

Layer several large heavy books or other objects on top to evenly weigh the whole thing down.

Leave for at least 30 minutes (for cookies) or up to 2 weeks, depending on your project.

Remove the weights and carefully peel off the top layer of paper to reveal the pressed flowers. Be careful moving them, they're delicate!

How long do pressed flowers last?

Pressed flowers will keep their color for a surprisingly long time, 5-7 years or more if kept out of sunlight.

The Victorians loved to press flowers and lots of their handiwork is still around.

Tip: don't try to keep your cookies for 5+ years, enjoy them asap! I have successfully frozen these cookies, but if you're making them for a special occasion, do a test batch first to be sure.

Edible flower varieties you can use to decorate shortbread cookies~

You'll want to use delicate flowers for this project. Heavy or thick flowers won't adhere to the hot cookies. You can also consider removing the petals from larger flowers and using them. This is ideal for roses, geraniums, or marigolds. For a list of edible flowers see my Spring Salad with Edible Flowers post.

pansies are ideal because they're thin enough to press the whole flower flat, and they come in endless color combinations.

violets and violas

roses (use the petals)

geraniums (use the petals)

marigolds (use the petals)

you can actually purchase a collection of edible flowers by mail, from Melissa's. Click here for info. And edible flowers can be made into everything from edible flower ice cubes, to ice cream, to cocktails.

How to Make Pansy Topped Shortbread Cookies

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

The kitchen is my happy place where I play with fabulous ingredients that nourish the body and soul. My mission? To get you fired up about good food! My recipes are never fussy and always exciting ~ there are 1600 and counting on the blog.

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How to Make Pansy Topped Shortbread Cookies

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How to Make Pansy Topped Shortbread Cookies ~ these are my favorite buttery rich shortbread cookies topped with colorful and delicate edible flowers. This pretty tea time treat is surprisingly easy to pull off! Maybe you're planning a wedding shower, or afternoon tea party, or maybe you just love a good kitchen craft, but these edible flower cookies are adorable and SO easy to pull off.

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Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Ingredients

4 or 5 large potatoes (30oz - 850g)

1 sprig of fresh thyme (or one tsp dried)

1 garlic clove

Nutmeg

1 cup heavy cream

1 egg (yolk)

50g - 2oz butter

70g - 2.5oz cheddar cheese

Salt and pepper

Optional Italian parsley (flat leaf)

Little Tips

Any potato will work but use starchy potatoes for best results.

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Cheesy Potato Mash - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Ingredients 4 or 5 large potatoes (30oz - 850g) 1 sprig of fresh thyme (or one tsp dried) 1 garlic clove Nutmeg 1 cup heavy cream 1 egg (yolk) 50g - 2oz butter 70g - 2.5oz cheddar cheese Salt and pepper Optional Italian parsley (flat leaf) Little Tips Any potato will work but use starchy potatoes for best results.

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Lemon bars are one of the EASIEST desserts to make but they're guaranteed to bring a smile to your face. I love the soft lemon filling paired with a crisp shortbread crust and the flavor is beyond delicious; so bright and zingy with all the lemon flavor from the juice and zest, they're simply irresistible!

What You'll Need For This Recipe

Lemons: Fresh lemons, not from a bottle. I've had a questions about using other citrus fruit and that is totally fine. Try subbing in some orange juice and zest.

Butter: I always specify unsalted butter just because different manufacturers add various amounts of salt to salted butter. The best way to have uniform results from a recipe is to use unsalted butter then add however much salt you need separately. If you don't have unsalted butter then go ahead and use salted butter! Just omit the extra salt.

How to Make Lemon Bars

1. Set oven to 350F and line a 9×13 inch baking dish with parchment paper. Sift the flour, salt, and powdered sugar into a bowl and whisk together.

2. Pour in the melted butter. You can also make the shortbread crust in a stand mixer fitted with a paddle attachment, there's less elbow grease needed and the paddle tends to break the dough into smaller pieces that are easier to spread in the pan. You may want to add an optional teaspoon of vanilla if you love it in everything like I do.

3. Use a wooden spoon or spatula to mix in the batter. If you're doing this by hand then I suggest crumbling the dough in your fingers after mixing.

4. Spread the dough out onto the lined baking pan and press down with your fingers. Try to get a nice even layer with full coverage on the bottom. It doesn't have to be a thick layer at all, just a base for the lemon filling. Bake at 350 for about 20 minutes or until a light golden color. I like to add an extra five minutes for a crisp golden base but it's all personal taste.

5. Add the sugar to your food processor then grate in the zest of three lemons. Pulse, pulse, pulse until the zest is fully incorporated.

6. When you're done the sugar will be a beautiful light yellow color and quite fragrant. If you don't have a processor try mincing the zest and mixing it in a plastic bag with the sugar. Lemon-infused sugar is truly amazing!

7. Juice the lemons until you get a full cup (240mL) I will confess to usually adding a bit more lemon so if you want to add a few extra tablespoons-1/4 cup then go ahead.

8. Add the lemon sugar, and remaining 1/2 cup flour to a large bowl. You can sift the flour and sugar together if you're super-concerned about lumps but you'll need to dump out any zesty sugar bits.

9. Give the mixture a good whisk to really distribute the flour.

10. Add the eggs and lemon juice then give it a really good whisk, you want to make sure the flour and sugar is fully incorporated with the lemon and eggs.

11. Pour the filling onto the warm shortcrust base. I like to place the pan on a larger baking sheet so it's easier to place in the oven and remove. Bake for about 25 minutes at 350F or until the center is just set. Rotate pan halfway through baking.

13. Allow the lemon bars to cool for at least an hour, then transfer to the refrigerator to chill for another two hours. Once chilled, remove from pan and peel away the parchment paper. I always dust with powdered sugar for a little visual contrast but that's optional. Use a SHARP damp knife to cut the bars. Clean the knife after each cut and re-wet for the neatest cuts.

Pro Tips for this Recipe

ALWAYS use fresh lemon juice! Lemons are the star ingredient so you don't want to do the from concentrate or a bottle versions.

Line your baking dish. The parchment paper makes it very easy to remove from the pan but in a pinch you can use foil instead.

Don't worry if your bars seem not quite done when you pull them from the oven. They will continue to set as they cool.

Lemon bars are a great make ahead dessert. Cut then freeze on a baking try. Wrap individually and store in your freezer for up to three months. Thaw and dust with powdered sugar before serving.

Don't rush the chill time; you need it for the bars to set up.

Frequently Asked Questions

Do I need to refrigerate them?

If you're leaving lemon bars out for more than a few hours they should be refrigerated. Luckily they're delicious served chilled or at room temperature.

How do I know if they are set?

You'll know your lemon bars are done when the center doesn't really jiggle and the edge is set. As the bars cool the filling in the middle will set. Follow the proscribed baking time but if the bars seem runny you can give them a few more minutes.

Can lemon bars be made a day ahead?

YES! These are a great make ahead dessert. Just bake and chill then cut before serving. It will actually be easier to cut them cleanly if you make them the day before.

How do you cut them cleanly?

Use a sharp knife. Dampen before cutting and make sure to clean the blade off after each cut. Use one downward motion to cut through. If the top seems a bit sticky or tough you can pre score the top with a very sharp knife or razor blade before cutting.

* Nutrition Disclaimer
If you've tried this lemon bar recipe then don't forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

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Lemon bars are one of the EASIEST desserts to make but they're guaranteed to bring a smile to your face. I love the soft lemon filling paired with a crisp shortbread crust and the flavor is beyond delicious; so bright and zingy with all the lemon flavor from the juice and zest, they're simply irresistible!

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Italian Parmesan oregano bread

Italian Parmesan oregano bread is the most delicious bread I have ever backed. It's very difficult to write this post because there is no bread left in our kitchen and every word I am typing here is reminding me of the delicious subway like sandwich I had yesterday. I love eating at Subway, the best part is you choose ingredients and make your own sandwich. Turst me it's a paradise for vegetarian in Kuala Lumpur because only few fastfood restaurants serves veg burger here( I mean a good veg burger).

Well making Italian Parmesan oregano bread-like Subway was part of my baking wish list. After many trials I finally found the perfect recipe. The result was really amazing.

Some notes

1. Use the measuring cup for bread flour and water

2. Use warm water to activate the yeast, not the hot water.

3. Try to add water little by little when you knead the dough.

4. Spray some water around the bread or inside the oven when before you place the tray to bake the bread.

5. or just place a separate tray filled with water below the baking tray(if you have a big multi-rack oven)

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I have recently launched my channel on Youtube. I am going to soon post the video of this recipe. Follow my channel MyWayToCook.

Italian Parmesan oregano bread

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Italian Parmesan oregano bread - My Way To Cook

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Italian Parmesan oregano bread is the most delicious bread I have ever backed. It's very difficult to write this post because there is no bread left in our kitchen and every word I am typing here is reminding me of the delicious subway like sandwich I had yesterday.

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Some days, nothing looks better than a Cheesy Potato and Bacon Skillet, warm and comforting. Wouldn't you agree?!

As the cooler temperatures are becoming the norm these days, warm and cozy comfort foods are appearing at our family table more and more often. From soups and chilis to slow cooker favorites, these gratifying meals help to appease the chill in our bones.

Potatoes are great any time of year, but when the weather turns colder is when I really crave them. Mostly my yearnings involve a heaping pile of simply mashed potatoes, with a pretty little pool of sweet, creamy butter. But I also like to mix things up. Here's a cozy side dish that we've been enjoying this fall that's definitely passable as a main dish, too. This Cheesy Potato and Bacon Skillet is so much fun to serve. Some days, nothing looks better than a hot skillet of potatoes, bacon, and golden bubbling cheddar. Wouldn't you agree?!

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When I'm wanting to make this cheesy potato and bacon skillet extra wonderful, I make a run to our local meat market for their double smoked bacon, cut extra thick. And then I pick up some Widmer's 1 year aged cheddar. Because it's true, extra good ingredients equal an extra wonderful final dish.

Half of the fun of this dish is in the creation of it. Layering tender potato slices with a buttery garlic and onion mixture, softened to perfection in a skillet sauté...plus chopped bacon, cheddar, and fresh chives...it's kinda like making a savory layer cake. And when popped in the oven to get all married up, golden and bubbly and gorgeous, it emerges to take center stage on your table. Serve it as a side dish or a main dish, but just know it's the dish that everyone will be staring at, yearning for. The table grace might even be said a bit more quickly, in anticipation of digging in.

Ingredients

2 lbs. medium to large red potatoes, scrubbed clean

6 slices thick-cut bacon (we use a double smoked variety from our local meat market, so good!)

2 T. unsalted butter

1/2 of a large yellow onion, chopped

3 large garlic cloves, minced

8 oz. shredded medium cheddar

1/4 c. chopped fresh chives

kosher salt, to taste

freshly ground black pepper, to taste

sour cream and additional chopped chives, for optional garnish

Instructions

1. In a large sauce pan or pot, boil potatoes in water just until tender, about 12 minutes or so, depending on the size of your potatoes. Drain and let cool for 20 to 30 minutes. Slice potatoes into 1/4" rounds, leaving skins on.

2. Preheat oven to 375°.

3. In a large cast iron skillet over medium heat, fry bacon until crisp yet chewy. Remove bacon to a paper towel lined plate. Once cooled, chop into 1/4″ to 1/2″ size pieces.

4. Drain all bacon fat from the skillet, except to leave about 1 tablespoon. Return skillet to stove top over medium heat and add the butter. Once butter is melted, add the onion and gently sauté for about 5 minutes, stirring once or twice. Then stir in the garlic and sauté for 3 to 5 more minutes, or until onion is softened but not charred. Remove mixture to a small bowl.

5. Remove skillet from heat and layer half of the potato rounds into the bottom of the skillet. Top with half of the onion and garlic mixture, half of the chopped bacon, half of the cheese, and half of the chives. Sprinkle with salt and pepper, to taste. Layer on the remaining potato rounds, topped with the remaining onion and garlic mixture, bacon, cheese, and chives. Sprinkle again with salt and pepper, to taste. Bake for about 20 to 25 minutes, or until cheese is bubbly and a bit browned. Remove from oven and let cool just a minute or two. Then top the cheesy potatoes with sour cream and additional chives, or just serve these condiments on the side.

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

Did you make this recipe?

Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles!

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Some days, nothing looks better than a Cheesy Potato and Bacon Skillet, warm and comforting. Wouldn't you agree?! As the cooler temperatures are becoming the norm these days, warm and cozy comfort foods are appearing at our family table more and more often.

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Published: · · This post may contain affiliate links

I mean, who doesn't like cheesecakes right? And who doesn't like no-bake cheesecake that saves the anxieties of guessing if it's cooked or not, how wobbly should it be in the center and those cracks that make you feel it's the end of the world.

I mean I love baked cheesecakes too but there are times when I just want to be calm and relax while making my cheesecakes.

Nutella? Dulce de leche? What better decadent combinations you can ask for in a cheesecake. Right? Interested to see how I make my own dulce de leche?

Ok let's go through this no-bake Nutella and dulce de leche cheesecake.

Like always, I used digestive biscuits for the base. They're sweet enough so no sugar needed. Just the biscuits and some melted butter.

For the cheesecake, using my hand held mixer, I just whisk the full fat cream cheese, sugar, vanilla extract, whipping cream and some powdered gelatine. Soaked and dissolved, of course. I just wanted to explain a bit on the gelatine part as many of you guys have asked me about it.

You can use any type of gelatine. Powdered gelatine. Sheets gelatine. Whichever that you can get your hands on. It's not going to effect the recipe. But what you need to do is see the instructions on the packet. Every gelatine has different strength so mine might not be the same as yours. You need to see what's the quantity of your gelatine needed to set 420 ml of water, for this recipe.

I used 5 gr powdered gelatine. Like I mentioned earlier since the strength of gelatines (by types and brands) are different so my 5 gr of gelatine might be too much or too little comparing with yours. So check the packet of your gelatine. Just for reference, if you are using this gelatine, just use 1 envelope for this recipe.

I divided the cheesecake batter into 3. One plain, one for Nutella and the other for dulce de leche. I just used ½ cup each of Nutella and dulce de leche. That amount is enough to bring out the decadent flavors in this cheesecake. And I used a tiny tad of vanilla extract, just ½ tsp. Everything is yummy with vanilla, don't you agree?

This no-bake cheesecake is super easy to do. The fun part is when assembling it. You can watch in the video how easy and fun it is. You can decorate or present it however you want, of course. Do try it, I'm sure you will like it.

Recipe Video

Crush the digestive biscuits into fine crumbs. Place it in a bowl and add in melted butter. Mix well to combine. Pour the mixture into a 7 inch (18 cm) springform pan. Press and compress the mixture evenly to the base of the pan. Set aside in the fridge while we make the cheesecake.

Add cream cheese in a bowl and whisk until it's light and fluffy. Add in icing sugar, vanilla extract and mix to combine. Add in whipping cream and mix until the mixture thickens slightly. Do not over mix it as we will be doing more mixing later and to avoid the cream from splitting. Set aside.

In a small bowl, pour in the gelatin powder. Add in water and leave it to soak for about 5 minutes. Heat the gelatin in microwave with 15 seconds intervals until it's fully dissolved. Stir and mix well in each interval. Note: Use any type and quantity of gelatin that will set 420 ml water. See the instructions on your gelatin packet.

Add 2-3 tbsp of cheesecake mixture, 1 tbsp at a time, into the dissolved gelatin. Immediately stir and mix well after each addition. Add gelatin mixture into the cheesecake mixture. Immediately fold in everything together until well combined.

Divide the cheesecake mixture evenly into 3 different bowls. In one bowl, add in Nutella and mix until well combine. In another bowl, add in dulce de leche and mix until well combine also. We will not add anything to the last bowl. Note: Heat the nutella and dulce de leche for a few seconds in the microwave to make them runnier and easier to mix with the cheesecake mixture.

Take out the base from the fridge. Randomly and alternately spoon each flavor of the cheesecake mixture onto the base. Do this until you finish all of the cheesecake mixtures. Give it a few shakes to settle everything in. Create some swirls using a skewer stick. Chill overnight in the fridge until it's fully set. After it has fully set, remove it from the pan. Slice and serve. Enjoy!

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No-Bake Nutella & Dulce de Leche Cheesecake - El Mundo Eats

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Published: · · This post may contain affiliate links I mean, who doesn't like cheesecakes right? And who doesn't like no-bake cheesecake that saves the anxieties of guessing if it's cooked or not, how wobbly should it be in the center and those cracks that make you feel it's the end of the world.

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Heat oven to 400 degrees Fahrenheit. Scoop stems out of mushrooms; arrange on baking sheet.

In a food processor, puree artichoke hearts and oil for 1 minute. Pulse in cheese and oregano. Season.

Divide filling among mushroom caps. Bake 10 min.

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Heat oven to 400 degrees Fahrenheit. Scoop stems out of mushrooms; arrange on baking sheet. In a food processor, puree artichoke hearts and oil for 1 minute. Pulse in cheese and oregano. Season. Divide filling among mushroom caps. Bake 10 min.

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Baked oatmeal is bread pudding for breakfast! Made with a handful of healthy ingredients, this easy recipe comes together in 1 bowl and leaves you satisfied all morning.
It's difficult to find a comforting breakfast that's easy, healthy, and not just... eggs.

This baked oatmeal checks all the boxes and, best of all, it tastes REALLY good. Today I'm persuading you something you never knew before: you need baked oatmeal in your life!

What is Baked Oatmeal?

Baked oatmeal is a warm breakfast casserole made from oats, milk, and other kitchen staples. Stovetop or instant oatmeal has a creamy porridge consistency, but baked oatmeal, like bread pudding, combines chewy, soft, and creamy all in 1 casserole dish. You can add berries for a juicy burst and walnuts for a crunchy topping. This breakfast recipe is a texture lover's dream and your oven does all the work.

Basically, baked oatmeal is regular oatmeal with even more texture. If you're looking for individual serving sizes, try my baked oatmeal cups. I love the apple cinnamon flavor!

You can bake oatmeal ahead of time and reheat it for a quick breakfast during the week. That's exactly what I've been doing and the whole family, young daughter Noelle included, LOVES it. I certainly appreciate the convenience!!

Gluten Free, Healthy, 1 Bowl Breakfast

This baked oatmeal combines simple and healthy ingredients and can be adapted for any allergies or flavor preferences. Stir the ingredients together in 1 large bowl, pour it into a greased baking pan, and bake. You need:

1. Oats: I recommend whole old-fashioned style oats for a hearty and satisfying texture. If you eat gluten free, choose certified GF oats.

2. Milk: Use the variety of milk you drink. This baked oatmeal is wonderful with whole milk, almond milk, oat milk, coconut milk, skim milk, and everything in between.

3. Eggs: 2 large eggs, while adding protein, bind all of the ingredients together. Have an egg allergy? Use extra applesauce or mashed banana.

4. Applesauce or Mashed Banana: Adds flavor and binds. You can use more of either to replace the eggs.

5. Maple Syrup: I recommend pure maple syrup for the best flavor, but other unrefined sugars such as coconut sugar or honey work too. 1/2 cup sweetens the entire dish.

6. Baking Powder: Lifts it all up!

7. Melted Butter: A few Tablespoons of butter prevents the dish from tasting rubbery. Don't replace with a non-fat alternative. Melted coconut oil is a wonderful dairy-free substitution.

8. Vanilla, Cinnamon, & Salt: Each add sweet satisfying flavor.

9. Berries: I asked, you told, and I'm delivering! Add some fruit for flavor, texture, and all-around deliciousness. Replace with chopped banana, apple, peaches, pears, raisins, dried berries, chocolate chips, or even a spoonful of your favorite nut butter.

For the BEST baked oatmeal texture: use whole oats and don't over-bake! You want a deliciously soft & moist spoonful.

Ok let's recap...

This Baked Oatmeal Is:

Prepped in 1 bowl

Made with unrefined sugar

Not overly sweet

Packed with fruit

Warm & satisfies for hours

Soft, chewy, & creamy

Adaptable for flavors, allergies, etc

Plus it requires minimum effort- just what our mornings need!

Complete your breakfast! Serve baked oatmeal with Greek yogurt, fresh fruit, scrambled eggs, sunshine smoothies or smoothie bowls, breakfast sausage, or my 110 calorie crustless veggie quiche. (-> also simple, healthy, & gluten free!)

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1 Bowl Baked Oatmeal | Sally's Baking Addiction

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Baked oatmeal is bread pudding for breakfast! Made with a handful of healthy ingredients, this easy recipe comes together in 1 bowl and leaves you satisfied all morning. It's difficult to find a comforting breakfast that's easy, healthy, and not just... eggs. This baked oatmeal checks all the boxes and, best of all, it tastes REALLY good.

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This Chocolate Chia Seed Pudding is loaded with good-for-you ingredients. Don't worry, though- we're not skimping on flavor! This pudding is deeply chocolatey, perfectly sweet, and ultra-creamy. We blend it up to give it a luxuriously smooth texture while the chia seeds are still able to thicken it nicely.
Try our vanilla version (non-blended) Chia Seed Pudding next!

Chocolate Chia Seed Pudding

Chia seeds are pretty incredible - not only for their health properties but also how they're able to gel and thicken other foods. They are the perfect addition to creating a creamy and rich chocolate pudding without using any eggs or cornstarch.

So if you'd love to reap the benefits of chia seeds, but can't quite get on board with their tapioca-like consistency, Chocolate Chia Seed Pudding is just the recipe for you. It's ultra-smooth and thick, deeply chocolate-y, and loaded with good-for-you ingredients.

Below I break down all the ingredients in this chocolate chia pudding.

Ingredients

Macadamia nut milk. While any plant-based milk works here, our personal favorite is macadamia nut milk . Unsweetened vanilla almond or cashew milk are also great here.

Chia seeds. These seeds are what load lots of nutrition into this pudding and ensure it gets nice and thick. You can find chia seeds in the health food sections, bulk food sections, the baking or spice aisle, or bulk food bins in your grocery store.

Dutch-process cocoa powder. For flavor purposes, it's very important to get a Dutched cocoa powder. It has a much richer and more robust flavor than plain cocoa powder. Hershey's sells a "Special Dark" cocoa powder which is a Dutch-process cocoa powder that is readily available at most grocery stores.

Pure maple syrup. Not to be confused with pancake syrup, pure maple syrup is a natural sweetener and it adds the perfect amount of sweetness to this chocolate pudding. While honey is usually an acceptable substitute, we found the flavor to be a little overwhelming when testing, so I'd recommend sticking to maple syrup.

Salt and vanilla. These two ingredients intensify and balance the flavors in this pudding.

Topping Ideas

This Chocolate Chia Seed Pudding is great on its own, but if you'd like to jazz it up or serve it for a dessert, here are a few topping suggestions:

Add some fresh fruit: Think strawberries, blueberries, blackberries, raspberries, or bananas.

Top with a handful of coarsely chopped nuts such as dry roasted and lightly salted sliced almonds, pecans, or cashews.

Drizzle on some nut butter: Almond butter, peanut butter, cashew butter, etc. make a nutty-chocolate chia pudding!

Add whipped cream: Either coconut whipped cream or regular whipped cream (how to make whipped cream tutorial) add a rich finishing touch.

Add chocolate shavings: Use a large chocolate bar and a vegetable peeler to drop chocolate curls directly onto the pudding.

Chocolate Chia Seed Pudding Tips

Blend until smooth: With a high-powered blender, this goes quickly, but with a less powerful blender, you may need to blend the mixture a few times to ensure all of the mixture is nice and smooth.

Allow ample time for the pudding to set. Once the mixture has been transferred from a blender to a storage container, it needs a few hours for the chia seeds to "work their magic" and thicken everything into a rich pudding.

Make ahead of time. We like enjoying these Chocolate Chia Seed Puddings for breakfast. We've found they do best being made the night before and stored in the fridge overnight. This ensures a nice, thick pudding with slightly intensified flavors. And come on, chocolate always makes breakfast better!

More make-ahead breakfast recipes

Optional

Any desired toppings such as fresh fruit, coconut whipped cream, and dark chocolate shavings.

COMBINE: Add all the ingredients (except for optional toppings)to a small blender jar. Blend until completely smooth (you may need to run the blender 2+ times). Once completely smooth, use a spatula to scrape all of the mixture into airtight containers or jars.

REFRIGERATE: Refrigerate the pudding for at least 2 hours (best after 8 hours) or the night before. Pudding will stay good for 5-7 days in the fridge.

ENJOY: Enjoy as is or add some toppings such as fresh fruit, coconut whipped cream, and dark chocolate shavings.

Note 1: While any plant-based milk works here, our personal favorite is macadamia nut milk . Unsweetened vanilla almond or cashew milk are also great choices.

Note 2: For flavor purposes, it's very important to get a Dutched cocoa powder, which has a much richer and more robust flavor than plain cocoa powder. Hershey's sells a "Special Dark" cocoa powder which is a Dutch-process cocoa powder readily available at most grocery stores.

Note 3: Not to be confused with pancake syrup, pure maple syrup is a natural sweetener that adds the perfect amount of sweetness to the chocolate pudding. While honey is usually an acceptable substitute, we found the flavor to be a little overwhelming when testing, so I'd recommend sticking to maple syrup.

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Chocolate Chia Seed Pudding (Smooth Texture!) | Chelsea's Messy Apron

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This Chocolate Chia Seed Pudding is loaded with good-for-you ingredients. Don't worry, though- we're not skimping on flavor! This pudding is deeply chocolatey, perfectly sweet, and ultra-creamy. We blend it up to give it a luxuriously smooth texture while the chia seeds are still able to thicken it nicely.

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Ingredients

1 pound boneless skinless chicken breasts

1 large egg, beaten

3/4 cup dry bread crumbs

3 tablespoons grated Parmesan cheese

1 teaspoon dried parsley flakes

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup olive oil

LEMON SAUCE:

1 cup water

1/3 cup lemon juice

2 chicken bouillon cubes

Lemon slices

Directions

Pound chicken breasts with a meat mallet to 1/4-in. thickness; slice into cutlets 1-1/2 in. wide. Place beaten eggs in a shallow bowl; in a separate shallow bowl, combine the next six ingredients. Dip chicken in egg, then in crumb mixture, patting to help coating adhere.

In a large skillet, heat 2 tablespoons oil over medium heat. Brown chicken in batches, adding oil as needed, until golden brown, 2-3 minutes per side. Remove; drain on paper towels.

For lemon sauce, add water, lemon juice and bouillon to skillet, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until liquid is reduced by half, 8-10 minutes. Return chicken to pan; toss to coat. Cook until heated through, 4-6 minutes. Serve with lemon slices.

Nutrition Facts

1 serving: 318 calories, 19g fat (3g saturated fat), 111mg cholesterol, 806mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 27g protein.

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I grew up on this tender, lemony chicken Francese recipe that's a classic in Italian cooking. It's delicious as is, but we sometimes add sauteed mushrooms. Serve it with pasta or crusty bread to mop up all that delicious pan sauce. -Joe Losardo, Taste of Home Executive Marketing Manager

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Whilst I've focused on a meal for the Three Broomsticks, here are some other locations found in Hogsmeade:

Dogweed and Deathcap, a Herbology shop
Dominic Maestro's Music Shop
Gladrags Wizardwear, a clothing shop that also sells very lurid socks, including ones that scream when they get too smelly
Hairdressing salon
Honeydukes, a sweet shop
Madam Puddifoot's Tea Shop, "the haunt of happy couples"
a local branch of Ollivanders
Ceridwen's Cauldrons
Scrivenshaft's Quill Shop
The Shrieking Shack, an infamous and the most frightening building in Britain
Spintwitches Sporting Needs
Hog's Head Inn, a dingy pub owned by Dumbledore's brother, Aberforth Dumbledore
Tomes and Scrolls, a bookshop
Zonko's Joke Shop, a famous joke shop
Wizarding Wireless Network Headquarters, the main HQ of the popular radio station

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Meals inspired by Hogsmeade " Three Broomsticks Shepherd's Pie

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Whilst I've focused on a meal for the Three Broomsticks, here are some other locations found in Hogsmeade: Dogweed and Deathcap, a Herbology shop Dominic Maestro's Music Shop Gladrags Wizardwear, a clothing shop that also sells very lurid socks, including ones that scream when they get too smelly Hairdressing salon

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Cook chicken with garlic, salt and pepper. Add heavy cream. Stir in one spoon harissa paste, add diced  tomatoes and spinach/parsley. Stir in cooked pasta.
For rose harissa- dried chili peppers, soaked in 2 parts water 1 part rose water, heated. Remove seeds, and blend with garlic, cumin and caraway (roasted, freshly ground) Add paprika if required, with salt.

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These delicate, buttery cakes will float right into your mouth and are the perfect accompaniment to a cup of tea or coffee.

What You'll Need for This Recipe

Lemon: A bit of lemon zest adds a nice nuance of flavor to the cakes but is optional.

Vanilla: try to use a nice real vanilla extract. You could substitute it for almond extract or even a dash of rosewater.

Don't forget your Madeleine pan! It's the only way to get that scallop-shaped cake.

How to Make Madeleines

1. Melt the butter you'll be incorporating into the batter later. You can use the microwave or melt it in a small pot over medium heat. I LOVE browning the butter as it adds a wonderful nutty depth of flavor. To do this just cook the butter until it takes on a caramel color, stirring occasionally. Transfer the melted butter into a bowl and set aside to cool.

2. Sift the flour, salt, and baking powder into a bowl then whisk together and set aside.

3. Add the eggs and sugar to the bowl of your stand mixer fitted with a whisk attachment or a large bowl if using an electric hand mixer. Beat on high until the mixture is light in color with a thick consistency; you'll see trails left by the beater as in the photo above. Mix in the vanilla and lemon zest before moving to the next step.

4. Sift in the flour mixture as you fold in gently. At this point it's important to treat your batter with care as you don't want to pop all the tiny bubbles you've beaten into the eggs.

5. Drizzle the melted butter into your batter and fold in until combined. Cover the surface of the batter with plastic and chill for an hour. After the batter is placed in the fridge you can melt about two tablespoons of butter and brush your Madeleine pans with it. Place pans in the refrigerator to chill.

6. Preheat oven to 350F. Place about one tablespoon of chilled batter in each shell-shaped depression then bake for around 9 minutes. The edges will be golden and the centers should spring back if pressed lightly. Allow to cool in pans for a few minutes before removing to cool completely. Dust the cooled cakes with powdered sugar if desired.

Pro Tips for this Recipe

Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.

The batter for these Madeleines is a Genoise, which gets most of it's lift from the tiny air bubbles beaten into the eggs. Be gentle with your delicate batter.

These Madeleines are light and airy cakes, not cookies. They're best the day of but if you're storing leftovers then make sure to seal them in an airtight container.

If your cakes are sticking in the pan after baking run a knife around the edge and gently press at the base to nudge the madeleine forward. It should release without loosing any crumbs.

Your madeleines will still be scrumptious even if you don't have that characteristic hump on the back so don't stress about it.

Frequently Asked Questions

Why are they called Madeleines?

Madeleines are a traditional cake from the Lorraine region of France. The name's origins are disputed but some top contenders are Madeleine Palmier, cooked for the exiled king of Poland, or a pilgrim from Spain named Madeleine who brought the recipe back from her travels.

Are they a cookie or cake?

These are tiny cookie-sized cakes! They're a variant of the very traditional Genoise sponge which uses beaten eggs for the leavening.

What do they taste like?

Madeleines have a very delicate texture. Buttery, light as air and flavored with vanilla and a hint of lemon. This recipe uses browned butter for added depth of flavor but madeleines can have any number of flavors from raspberry to chocolate.
If you've tried this Madeleine recipe then don't forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
* Nutrition Disclaimer

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These delicate, buttery cakes will float right into your mouth and are the perfect accompaniment to a cup of tea or coffee. Lemon: A bit of lemon zest adds a nice nuance of flavor to the cakes but is optional. Vanilla: try to use a nice real vanilla extract.

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Learn how to make creamy green bean casserole completely from scratch with real ingredients. This family favorite side dish will put that Thanksgiving turkey to shame!
When I told my husband I was making green bean casserole completely from scratch for Thanksgiving one year, he nearly lost his mind. Green bean casserole is his absolute FAVORITE and this homemade version blows every other recipe out of the water. Bold statement, right? It's true.

This is Green Bean Casserole From Scratch!

I can't remember a single holiday season without a batch of good ol' green bean casserole. You know, the kind made from condensed soup and those addicting greasy fried onions? Like my husband, I love this Thanksgiving side dish. But I decided to make it completely from scratch, right down to the fried (baked!!) onions sprinkled on top. And we couldn't be happier with the results. You haven't had green bean casserole until you've had green bean casserole from scratch.

Fresh green beans give the most wonderful flavor and texture. They aren't soggy like canned green beans. This homemade version of the classic puts the Thanksgiving turkey to shame.

No cans of condensed soup

Use fresh green beans

Real, homemade gravy

Homemade "fried" onions

How to Make Green Bean Casserole

Let's not ignore the fact that green bean casserole is, for lack of better words, heavy. Rich, buttery, heavy comfort food. It's certainly not something we eat all the time, which makes it even more special around the holidays. If you're going to fatten up innocent green beans, this is the way to do it!!

1. "Fry" the Onions: Coat sliced onions in some flour, then beaten egg + milk, then breadcrumbs. Bake.

2. Blanch the Green Beans: Rinse fresh green beans, trim them, halve them, blanch them.

3. Make the Gravy Sauce: Melt some butter with chopped mushrooms on medium-high heat. Add a little salt and pepper, then some garlic for flavor. Next, add some flour to soak up all the moisture that the mushrooms have released in the cooking process. Add chicken broth and half-and-half, and watch that sauce thicken!

4. Stir it All Together: Add some of your breaded onions and all of the green beans, then give it a nice stir.

5. Bake: Top with the rest of the onions and bake in the oven at 400°F (204°C) for 10-15 minutes or until bubbly.

Homemade Green Bean Casserole Ingredients

For the "fried" baked onion topping, you need 1 large onion, flour, egg, Panko breadcrumbs, milk, salt, and pepper. The onions are golden brown and unbelievably crunchy, the perfect texture contrast to the creamy sauce!

What about those mushrooms? They give such a wonderful flavor to the creamy gravy, but I understand they're not everyone's favorite. If desired, leave the mushrooms out or replace with 1 thinly sliced bell pepper.

How to Make Green Bean Casserole Ahead of Time

Prepare everything as directed, except turn the oven off after the onions are done. After the sauce is finished and the casserole is assembled, set aside and allow to cool. Cover tightly, then refrigerate overnight. The next day, bake for 15-20 minutes at 400°F (204°C) until bubbly. You can also prepare the casserole, including topping with onions, then freeze for up to 3 months before baking. Thaw in the refrigerator then bake as directed.

More Thanksgiving Recipes

If you're looking for Thanksgiving side dishes and desserts, I have you covered!

Creamy Green Bean Casserole from Scratch

Description

Ingredients

Baked "Fried" Onions

Green Bean Casserole

Notes
Creamy, comforting green bean casserole made completely from scratch. This undeniably rich side dish will put that thanksgiving turkey to shame! For make-ahead option and freezing instructions, see recipe note.
Adapted from Alton Brown - he likes to add fresh ground nutmeg, but I wasn't really a fan. Feel free to add some though!

1. Preheat the oven to 475°F (246°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

2. For the onions: (while the onions bake, you can blanch the green beans- step 4.) Thinly slice the onion. Pour flour in one small bowl, Panko + salt + pepper into a medium bowl, and whisk the egg and milk together in another small bowl. To bread the onion slices, you'll want to use one hand for dry and one hand for wet. It helps things move a little quicker and easier. First, dip a few slices into the flour. Then into the egg mixture. And finally, give them a nice dunk into the Panko and coat them well. Place onto baking sheet. Repeat with the rest of the onions. Bake onions until golden brown, about 25 minutes. Flip them twice during this time. Set them aside.

3. Reduce oven to 400°F (204°C).

4. Bring a gallon of water and 1 Tablespoon of salt to a boil in a large saucepan. Add the beans and blanch for 5 minutes. Drain and immediately place into a large bowl filled with ice water to stop the cooking process. Drain again and set aside.

5. For the casserole: Over medium-high heat, melt the butter in a large 10 - 12 inch ovenproof skillet. Add the mushrooms, 1 teaspoon salt, and the pepper. Cook, stirring occasionally, until the mushrooms begin to give off some of their moisture- about 5 minutes. Add the garlic, stir, and cook for another 2 minutes. Sprinkle the flour on top and stir until combined. The flour will soak up all the moisture. Add the chicken broth and simmer for 3 minutes. Decrease the heat to medium-low and add the half-and-half. Stirring occasionally, cook until the mixture is thick- about 10 minutes or maybe more if you prefer a thicker sauce.

6. Remove from the heat and add 1/4 of the onions and all of the green beans. Give it a nice stir, combining the sauce and beans. Top with remaining onions and bake until bubbly, about 10-15 minutes. Remove from the oven and enjoy! Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat as desired.

1. Make Ahead & Freezing Instructions: Prepare everything as directed, except turn oven off after the onions are done, do not heat to 400°F (204°C). After the sauce is finished and the casserole is assembled, set aside and allow to cool. Cover tightly either in the skillet or carefully transfer to another dish. Refrigerate overnight. The next day, bake for 15-20 minutes at 400°F (204°C) until bubbly. You can also prepare the casserole, including topping with onions, then freeze for up to 3 months before baking. Thaw in the refrigerator then bake as directed.

2. Onion Topping: If you're not really into the baked "fried" onions, feel free to use a small or medium onion instead. Or leave it out completely and sprinkle the top of the casserole (before going into the oven) with 1/2 cup Panko breadcrumbs for crunch.

3. Panko Breadcrumbs: Panko is a Japanese style breadcrumb found in all major grocery stores or anywhere breadcrumbs are sold. It gives the onions a heartier crunch.

4. Mushrooms: Feel free to leave out the mushrooms or replace with thinly sliced bell pepper.

5. Half-and-Half: I tested this recipe with varying amounts of half-and-half- this amount does the trick. You can use heavy cream instead of the half-and-half for a richer sauce if you prefer. I do not recommend whole milk or buttermilk (or any other lower fat milks) instead. You want a thick, rich sauce.

6. Want to double the recipe to feed a larger crowd? It's easy! Simply double the ingredients. Then in step 6, remove the skillet from heat then pour the bean mixture into a large 9×13 (or similar size) casserole dish. Top with onions, then bake until bubbly, around 20 minutes.

Keywords: green bean casserole

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Creamy Green Bean Casserole from Scratch | Sally's Baking Addiction

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Learn how to make creamy green bean casserole completely from scratch with real ingredients. This family favorite side dish will put that Thanksgiving turkey to shame! When I told my husband I was making green bean casserole completely from scratch for Thanksgiving one year, he nearly lost his mind.

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Published / Updated /
This post may contain affiliate links. Please see my affiliate disclosure for more details.
This sun-dried tomato chicken pasta recipe comes together fast and has a flavorful yet light parmesan sauce. It's ready in about 30 minutes!

This easy chicken pasta is great for a weeknight dinner. It takes minimal effort to make, and it uses everyday ingredients. I use the sun-dried tomatoes packed in oil (the residual oil also helps to make the sauce tastier), but feel free to use whatever variety you can find.

This recipe isn't difficult, but for best results you do need to time it fairly well. I recommend starting the sauce while you're waiting for the pasta water to boil. If you reach the end of step 5 and the pasta isn't done yet, just take the skillet off the heat and wait until the pasta is done. If you start the sauce a little too late, just be sure to remember to take some of the hot pasta water out prior to draining the pasta since that's what helps make the sauce smooth (don't just let the pasta sit in the water or it'll overcook).

Like this recipe? Try my Tomato Spinach Chicken Pasta.

Recipe notes & tips:

You could definitely add some fresh spinach in here if you wanted. I'd add it in right towards the end and let it wilt for a couple of minutes.

This recipe would be tasty with a splash of cream.

You can use sun-dried tomatoes that are halved (like the ones I happened to buy) or julienne cut (strips).

I recommend using short pasta shapes for this recipe (like shells or penne or bows), but any shape you've got on hand will be fine.

I highly recommend keeping a wedge of parmesan in your fridge and grating it yourself. It tastes and melts soo much better! I use this grater.

Want to use fresh tomatoes? You definitely can. I'd recommend using a handful of grape/cherry tomatoes. I'd just be careful not to overcook the chicken since they may take a bit longer to cook/burst than the recipe timing indicates.

Love sun-dried tomatoes? Try these recipes:

Will you give this sun-dried tomato and chicken pasta recipe a try? Questions? Let me know in the comments below!

Sun-dried Tomato Chicken Pasta

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Published / Updated / This post may contain affiliate links. Please see my affiliate disclosure for more details. This sun-dried tomato chicken pasta recipe comes together fast and has a flavorful yet light parmesan sauce. It's ready in about 30 minutes! This easy chicken pasta is great for a weeknight dinner.

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Chicken Meatball Skewers Recipe by Tasty

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Here's what you need: chicken, green onion, ginger, sesame oil, canola oil, panko breadcrumbs, sesame seed, soy sauce, rice vinegar, sake, sugar, bamboo skewer

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This twisted potato snack is a true showstopper, with a crispy golden exterior and a soft, fluffy interior. The Tornado Potato is the perfect finger food for your next party or as a fun snack for any occasion!

Ingredients

for 2 servings

2 medium Yukon potatoes

¼ cup butter (60 g), melted

1 cup grated parmesan cheese (100 g), plus more for serving

½ teaspoon black pepper

1 tablespoon garlic powder

1 tablespoon paprika

1 teaspoon salt

Chopped fresh parsley, for garnish

Nutrition Info

View Info

Calories 529

Fat 35g

Carbs 33g

Fiber 4g

Sugar 2g

Protein 20g

Estimated values based on one serving size.

Preparation

1. Preheat the oven to 325ºF (160ºC).

2. Microwave the potatoes for 1-1 ½ minutes, then leave in the microwave for a few minutes to cool down and soften. Insert a wooden skewer into the bottom of each potato and gently push it all the way through the top. Working in a spiral motion from one side to the other, hold a sharp, thin knife at an angle and cut in the opposite direction you are turning the skewered potato, cutting all the way down to the skewer. Take your time and work to make thin, even spiral all the way down the potato.

3. Gently fan out each potato down the length of the skewer, until you have even gaps between the slices. Brush the melted butter all over the potatoes.

4. In a medium bowl, combine the Parmesan cheese, pepper, garlic powder, paprika, and salt. Place each skewered potato over the bowl and sprinkle half of the spice mixture over each potato until they are entirely coated. Carefully set the potatoes on a baking pan, letting the skewers rest on sides of the pan so that the potatoes are suspended.

5. Bake for 25-30 minutes, or until nicely browned. Garnish with additional Parmesan and parsley. Let cool for 5 minutes before serving.

6. Enjoy!

7. Ready for a smarter way to find recipes? Use Botatouille, our AI-powered food genius in the Tasty app. Download here

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This twisted potato snack is a true showstopper, with a crispy golden exterior and a soft, fluffy interior. The Tornado Potato is the perfect finger food for your next party or as a fun snack for any occasion!

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Do you know what's surprising about our homemade Texas Roadhouse Country Fried Chicken recipe? There's no frying at all. We make it in the oven! Tender and juicy white chicken with a golden coating served with a creamy gravy. Now this is real cooking! In this recipe we are going to teach you how to make Texas Roadhouse Country Fried Chicken at home and go through some tips and tricks to make sure your recipe is as good as it can be.

How to Make Texas Roadhouse Country Fried Chicken

So, what you are definitely not going to need is a frier or skillet. We get the crispy outer coating by using panko breadcrumbs. Whereas normally you might bread chicken or fish using flour and an egg before dipping, we have come up with a little secret ingredient. It ensures you get a nice even and golden coating, and even makes the chicken taste a little juicer.

Want to know what it is?

Butter. And lots of it. You can have taste or you can have skinny? Which do you want the most right now?

That's right, us too. Read on....

The butter serves a few purposes. As we said it keeps your chicken nice and juicy, and ensures an even coating. However, it is what allows us to oven bake this recipe instead of frying it. The breadcrumbs soak some of the butter up and then cook until lovely and golden whilst roasting. It's kind of like what an air fryer does, except that you will be using an oven.

Let's take a look at some tips and tricks to make sure your recipe tastes exactly like the authentic Texas Roadhouse Country Fried Chicken!

Ok enough tips... here's the recipe: -

Bring your kitchen to life with this delicious Texas Roadhouse Country Fried Chicken copycat recipe.

Tips & Tricks

1. Make sure your oven is hot enough.

We advocate preheating it to 430 degrees Fahrenheit in this country fried chicken recipe. The aim is to completely toast the outer coating. If your oven is not at the right temperature it will go soft and soggy. And nobody likes a soft and soggy breast!

2. Make your breasts thin!

Thick chicken breasts tend to cook unevenly. You don't want this with chicken. If you've ever eaten Texas Roadhouse Country Fried Chicken, you'll know that they tend to be thinner. Do you know how they achieve this? They bash the breast flat, and so should you. We find the cleanest way to do this is put an individual breast in a food bag or sandwiched between two sheets of food wrap, and then give it a good bash with a rolling pin, or a meat hammer. The bag keeps your chicken intact and stops you getting any bits or mess on your rolling pin and work surface. You are looking for the chicken to end up about the same thickness as your hand.

3. Elevate your dinner

We mean this literally. You don't want to have a crispy top and a soggy bottom, so when it comes time to cook the Texas Roadhouse Country Fried Chicken, place it in an oven pan, but with a wire rack supporting it from underneath. This allows the hot air from the oven to circulate around the breast in its entirety, ensuring even cooking and consistency

4. Make sure you get your gravy base smooth before adding the liquid.

We make the gravy from scratch in this recipe, using flour and butter as a base. Make sure you get the paste nice and smooth by stirring it constantly at an early stage. If you have a lumpy base, you will end up with a lumpy gravy.

Conclusion

This is actually quite a simple recipe to make. We like to feel that we have offset the butter by oven cooking the chicken... But we do feel a bit guilty about calling it a Texas Roadhouse Fried chicken recipe. That said it is less prep and has all the taste so why not? Serve with some green beans and potatoes. Enjoy!

Hi, I'm Laura and having studied an MSc in Nutrition, becoming a professional chef and appearing on major publications with my recipes I decided to create a website of my own. This website is where I share unique recipes, tips and cooking inspiration that will allow your culinary skills flourish. You can contact me here. For more information, you can find more about me.

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Texas Roadhouse Country Fried Chicken " Recipefairy.com

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Do you know what's surprising about our homemade Texas Roadhouse Country Fried Chicken recipe? There's no frying at all. We make it in the oven! Tender and juicy white chicken with a golden coating served with a creamy gravy. Now this is real cooking!

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Easy Creamy Mashed Potatoes - the BEST mashed potatoes recipe, with only 3 ingredients! Make it silky smooth or rustically chunky, it's your call!

A Fabulously Easy Recipe for Creamy Mashed Potatoes

I've never really had a "recipe" for mashed potatoes. And I've struggled with that over the years - always just adding a bit of this and a bit of that, and hoping for the best.

My family has struggled as well. Which means, they've never known if the potatoes being passed were going to be thin and gloppy OR thick and gluey.

I thought it was about time to get this easy comfort dish down. Because homemade mashed potatoes go with so many meals - and are an absolute MUST with Swedish Meatballs and a good ol' Classic Pot Roast.

This Easy Creamy Mashed Potatoes recipe eliminates the guesswork. And can you believe that you only need three ingredients?!

Sometimes we mash the potatoes silky smooth; other times chunky (with and without the peels!). But any way we make them, this fabulously easy recipe always has us comin' back for more.

Like potatoes?! Then also be sure to check out my easy Baked Potato recipe. It gives you the best baked potatoes - with salty, crispy skin and tender, fluffy insides. And they can be made in the oven, microwave, air fryer, or on the grill!

Where this Recipe Comes From

All credit for this recipe goes to my friend Rebecca - from Foodie with Family. This recipe is from her latest book "The Ultimate Guide to Vegetable Side Dishes", which is an excellent follow-up to her previous books "Not Your Mama's Canning Book" and "Ready, Set, Dough!"

This cookbook is a great resource for anyone looking to put tasty, not-boring vegetables on the table. Each chapter is dedicated to one type of vegetable and includes shopping and storage tips. And then most every recipe features recommendations for main dishes or other super helpful notes or recipe variations.

A mother of five boys, Rebecca has many years of experience feeding picky eaters. She knows what it takes to get non-veggie lovers to come around to the green side!

Our youngest daughter Tessa, who does love her vegetables, immediately grabbed this book when she saw it on our table. She added colored sticky flags to MANY recipes. Here's a sampling from her list:

Honey Garlic-Glazed Cauliflower Bites

Whipped Feta-Stuffed Cherry Tomatoes

Crispy Baked Zucchini Fries

Sriracha-Sesame Cucumber Rice Noodles

Pea, Pancetta, and Goat Cheese Pasta

Crispy Air-Fried Brussels Sprouts with Sweet & Spicy Glaze

Garlicky Baked Asparagus Fries

Bread-and-Butter Pickled Salad

Skillet Green Beans with Bacon

Ginger-Pickled Carrots

Guaranteed Crispy Baked Sweet Potato Fries (Tessa LOVES sweet potato fries!!)

Now let's get back to these creamy mashed potatoes, shall we?!

A Super Simple Ingredients List

I've seen mashed potatoes with cream cheese recipes before. And now I'm wondering why I didn't try this sooner! Every time I make this recipe, every single member of our family comments on how good these potatoes are.
Besides water and salt, here's what you'll need:
What Potatoes are Best for Mashing?

For this recipe, stick to yellow potatoes. "Yukon Gold" is the kind you'll see most often, but there are others as well.

Yellow potatoes have a medium starch level, falling somewhere between the very starchy Russets and the less starchy reds. They have a wonderful creamy texture and buttery flavor - the best choice for these luxuriously creamy mashed potatoes!

How to Make Mashed Potatoes from Scratch

First, decide: Skins or no skins? For the silkiest, smoothest mashed potatoes, always peel off all the skin from the potatoes. For a chunkier homestyle version, you can go either way. I like to change it up!

Then cook the potatoes: Place the potatoes in a pot of water and bring the water to a boil. Add the salt and cook until the potatoes are absolutely tender.

How long to boil potatoes for mashed potatoes? Have you ever wondered this? Well let me just tell you that it's always going to depend on a variety of factors (such as size of potato, pot size, and water cooking temperature), so I can't give you a definite answer. But the telltale sign will always be this: The potatoes should break apart easily with the side of a spoon. There should also be no resistance when piercing the potatoes with a fork.

Transfer cooked potatoes: With a large slotted spoon, transfer cooked potatoes to a heat-proof bowl.

Prep butter and cream cheese: Add room temperature butter and cream cheese to a large bowl.

For silky smooth mashed potatoes: For the silkiest texture, pass the potatoes through a potato ricer or food mill into the bowl with the butter and cream cheese. This is the potato ricer that I use.

Stir to combine: Finally, stir vigorously to combine the hot, just-riced potatoes with the butter and cream cheese.

For rustically chunky mashed potatoes: Add the drained potatoes to the bowl with the butter and cream cheese - or simply put everything back into the pot used to cook the potatoes. Use a hand masher to mash the potatoes to your desired texture, and then stir well to incorporate the butter and cream cheese.

Tips for the Best Mashed Potatoes

Now that I know how easy it is to consistently make awesome mashed potatoes, here are a few quick tips:

Use yellow potatoes - If your goal is creamy mashed potatoes with great potato flavor, then definitely stick to yellow potatoes.

Cook potatoes fully - This is essential. For the creamiest finished dish, do not skimp on the cook time. The potatoes are done when you can easily break them up with a spoon.

Drain cooked potatoes - When using the large slotted spoon to remove the cooked potatoes from the hot water, take care to drain as much water as possible. The only liquid mixed in at this point should be butter and cream cheese!

Let butter & cream cheese come to room temp - This is critical to the success of your mashed potatoes. Be sure to set the butter and cream cheese out on the counter - I usually set it out an hour or so before I start boiling the potatoes. This will ensure that they get incorporated more quickly with the hot potatoes, which will give the finished dish better texture. And the mashed potatoes will stay hot!

Variations

Rebecca gives several awesome recommendations for add-ins, if you're looking to add some extra fun to this dish of potatoes. She's great at doing this throughout her book with different vegetable recipes. I love this, as I'm always looking for a new twist!

Garlic Mashed Potatoes: Add 5 peeled cloves of garlic to the water when boiling the potatoes. Then mash the cooked cloves into the potatoes.

Bacon-Cheddar-Horseradish Mashed Potatoes: Stir 1 cup each of shredded Cheddar cheese and crispy bacon bits, and 1/4 cup of prepared horseradish into the finished potatoes.

Caramelized Onion Mashed Potatoes: Stir in 1 cup of caramelized onions.

Kitchen Sink Mashed Potatoes: Stir in 2 cups of leftover roasted or sautéed vegetables.

Meals with Mashed Potatoes

Mashed potatoes are an incredibly versatile side dish. And everyone always welcomes it at the table!

My mind always goes straight to meatballs and gravy when it comes to mashed potatoes, as my mom has always served this combination. Have you tried my Swedish Meatballs recipe? It's quite wonderful!

Next, I think about this side dish with any kind of roasted meats. Like Mustard Pork Loin Roast, Baked Pork Chops and Stuffing (a LONGTIME family favorite), Grilled Turkey Tenderloin (great for a smaller, easier Thanksgiving meal!), Hard Cider Pot Roast, and Classic Pot Roast. Now tell me, who doesn't love a tender, classic pot roast?!

Mashed potatoes are also great with most any meat that comes off the grill - think Beer Can Chicken (with guaranteed moist meat that falls off the bone and crispy, ultra flavorful skin!), my Easy Grilled Pork Chops, this gorgeous Chipotle Orange Salmon, and beautiful Sugar Grilled Beef and Asparagus Kebabs!
Like this super easy recipe? Save it to Pinterest!

Ingredients

5 pounds gold potatoes (such as Yukon), peeled (if desired) and quartered

3 tablespoons kosher salt for the water

1 pound unsalted butter, softened to room temperature, cut into chunks

8 ounces cream cheese, softened to room temperature

Instructions

1. Place potatoes in a large pot and cover them by 1" to 2" of water. Place pot on stovetop over high heat. When the water is at a full, rolling boil, add the salt. Boil for 15 to 20 minutes, or until potatoes are very tender. You should be able to break them apart easily with the side of a spoon. Use a large slotted spoon to transfer the potatoes to a heat-proof bowl.

2. While potatoes are cooking, place softened butter and cream cheese in a large heat-proof bowl and set aside.

3. for silky smooth mashed potatoes: Pass the drained potatoes through a potato ricer or food mill with a medium disc, into the bowl with the butter and cream cheese. Stir vigorously with a sturdy spoon until smooth.

4. for rustically chunky mashed potatoes: Add the drained potatoes to the bowl with the butter and cream cheese, and use a hand masher to mash the potatoes to your desired texture. Stir well to fully incorporate the butter and cream cheese.

Notes

For silky smooth mashed potatoes, be sure to peel the potatoes prior to boiling.

For rustically chunky mashed potatoes, potatoes with or without the peel will both work. You choose!
from The Ultimate Guide to Vegetable Side Dishes by Rebecca Lindamood

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

Did you make this recipe?

Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles!

I received a copy of The Ultimate Guide to Vegetable Side Dishes for my use and review. All opinions are 100% my own.

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The BEST Mashed Potatoes recipe, made with only 3 ingredients!

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Easy Creamy Mashed Potatoes - the BEST mashed potatoes recipe, with only 3 ingredients! Make it silky smooth or rustically chunky, it's your call! I've never really had a "recipe" for mashed potatoes. And I've struggled with that over the years - always just adding a bit of this and a bit of that, and hoping for the best.

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Toss out the snack packs and learn how to make homemade chocolate pudding completely from scratch, no box-mix required. This is an easy recipe that has been a hit with my family and is a richly chocolate treat that's a far cry from the artificially flavored snack packs you can buy at the supermarket.
For some reason, I thought I'd lost my taste for chocolate pudding years ago. It was one of the first desserts I learned to make on my own when I was a kid, mostly because it was so easy - just open the little brown box, shake out a packet of chocolate powder into a bowl full of milk, and whisk until smooth.

Somewhere through the years I lost my interest, sure it was easy, but it wasn't exactly great, and so I moved on to cookies and cakes and other desserts.

It wasn't until I shared my chocolate pie recipe late last year that I realized how rich, chocolatey, and un-artificial real, homemade pudding could really be, and so I decided it might be time to give chocolate pudding another chance, just maybe without the little brown box of powder involved.

This is a more sophisticated chocolate pudding than the one you might have made yourself as a kid. The flavors are more authentic, deeper, darker (and you can make it even richer and darker by using a higher percentage cocoa chocolate bar!).

Sure, there is a bit more work involved than shaking chocolate gelatin powder into a bowl of milk, but not that much more work and the taste improvement is worth every extra second of stirring.

There are just a few things to know before you get started, and knowing these tips and keeping them in mind will ensure your chocolate pudding comes out perfectly every time, so let's get to it.

First, let's talk about the back-of-the-spoon test.

Since everyone's oven and stovetop is going to run slightly different from mine, I love it when a recipe has visual/textural cues that indicate a dessert is progressing as it should. Most cookies will have slightly golden brown edges, cakes should spring back to the touch, and homemade chocolate pudding should coat the back of a spoon before removing it from the stovetop, and not a second sooner. This is essential, if your pudding does not reach this thickness, it is never going to firm up correctly in the refrigerator, and you'll be left with a runny mess.

How long it will take for the pudding to reach this consistency will vary depending on your stovetop and where exactly you set the dial for "medium low", but for me it has taken 10 minutes and even longer.

Let's talk more tips, like why you can't crank your heat up to high to speed up the cooking process and why I recommend covering your pudding with cling wrap as it cools.

More tips for making homemade chocolate pudding

Gather all of your ingredients before you begin. Once the pudding has thickened, you'll want to work quickly and add your chocolate, butter, and vanilla immediately so that they melt, so have them prepped and ready to go.

Do NOT increase the heat of your burner to speed up the cooking process. The pudding needs a low heat to ultimately thicken to a pudding consistency. If it doesn't reach this consistency, your pudding will never firm up and you'll essentially be left with a chocolate soup.

As mentioned above, you can tell that the pudding has reached appropriate thickness when it coats the back of a spoon and no metal can be seen showing through.

The cornstarch in this recipe is essential, but it can also cause some small lumps in your pudding. I personally prefer a smooth texture, and so I recommend pouring your pudding through a fine mesh strainer once it's finished cooking to eliminate any lumps. This is the one I use (affiliate).

Placing plastic wrap directly onto the surface of the pudding will prevent a skin from forming over the surface as it cools.

I pour my chocolate pudding into a large bowl and chill it that way, then portion it out into separate serving dishes when I'm ready to serve. If you prefer you can portion it directly into the serving cups and chill it that way (still cover with cling wrap), do whichever is easier for you!

I like to top my pudding off with homemade whipped cream, but that is completely optional.

Enjoy!

How do you Make Homemade Chocolate Pudding

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Toss out the snack packs and learn how to make homemade chocolate pudding completely from scratch, no box-mix required. This is an easy recipe that has been a hit with my family and is a richly chocolate treat that's a far cry from the artificially flavored snack packs you can buy at the supermarket.

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If you love butter, you'll live for this brioche bread. This recipe produces two loaves, with each loaf containing a whole stick of butter-so you can imagine how rich each fluffy bite will be.

What kind of yeast should I use? Active dry or instant yeast will both work in this case; because we're blooming the yeast in the sponge portion of the dough, the type of dry yeast you use has no impact on the final product.

Can I make this dough by hand? Technically, yes, but the stand mixer will truly make your life 100x easier for this recipe. Because of the extensive amount of mixing that's required to develop the gluten properly and the slow, gradual addition of butter, doing this by hand will result in a very long, very arduous process.

How do I know when the gluten has developed properly? The windowpane test is often used to check for gluten development. To perform the test, take a small piece of dough and slowly stretch it out in opposite directions: if the dough becomes thin enough to appear semi-transparent before it tears, you're there! You'll have an extra desirable chew in the bread once your dough gets to this stage.

How should I add the butter? Slowly and with great patience. The butter addition process should take no less than 10 minutes. If you add the butter in too fast, it will not "emulsify" into the dough and result in an oily, broken dough. It'll still bake off well enough, but do it right and your dough will look satisfyingly smooth, glossy, and plump.

Should I let the dough rest overnight? It's up to you! Generally, more time means more flavor when it comes to food. If you let the dough sit in the fridge overnight, it's basically a slow fermentation that helps it develop a subtle depth of flavor. Because we're already letting some fermentation happen by using the sponge mixture, overnight proofing is not necessary if you're looking to bake right away. Or, if you're like me and love freshly baked bread straight out of the oven, bake one loaf on the day of, and save the other half of the dough to bake for the next day!

Why do I have to shape with letterfold rolls? You don't have to, but I simply love shaping my softer breads like this for an easy pull-apart feature once baked: you won't even need a knife to get a perfect slice of fluffy heaven.

If you've made this brioche, leave a comment below and let us know how you liked it! If you're a bread fiend, check out our sourdough bread recipe as well!

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This Brioche Bread Is For Butter Lovers Only

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If you love butter, you'll live for this brioche bread. This recipe produces two loaves, with each loaf containing a whole stick of butter-so you can imagine how rich each fluffy bite will be. What kind of yeast should I use?

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Pesto Chicken Salad is the best chicken salad ever! Rotisserie chicken, roasted red peppers, sun-dried tomatoes, and sliced almonds are tossed with a creamy pesto dressing and loaded up on sandwich bread (or a croissant). These sandwiches come together so fast and easy!
Try our other variations on chicken salad: this honey mustard chicken salad, curry chicken salad, or pineapple chicken salad.

Pesto Chicken Salad

Every time we go to a soup, salad, and sandwich restaurant I get a pesto chicken salad if its on the menu. It's about time I created my own version, and I don't think I'll ever order one again because this is my dream sandwich! Buttery croissants piled high with crisp lettuce, pesto-coated chicken, roasted peppers, sweet sun-dried tomatoes, and crunchy almonds is pure heaven in a meal.

This pesto chicken salad truly is the best. It's also such a quick recipe to whip up and much better for you than a mayo-filled chicken salad. While there is some mayonnaise in the dressing, we keep it to a minimum so the pesto can truly shine through. So let's get started by discussing the pesto dressing because it's my all time favorite.

Dressing

The dressing makes this pesto chicken salad. Below I'm breaking down the ingredients and sharing the brands I use for this dressing. (None of the below products are sponsoring this post, they are simply what I use in this recipe.)

Prepared basil pesto: It's the most important ingredient in this sandwich! You'll want to get freshly made basil pesto (or make your own), not the preserved/jarred pesto. Freshly made pesto is typically near the fresh (not dried) pasta or in the produce section of the store. My two favorites in this specific sandwich are Buitoni's® Pesto with basil or Rana's® Basil Pesto.

Real mayo: Use a good, creamy, full-fat mayonnaise. I recommend Hellman's/Best Foods®.

Sour cream: Nothing too specific here; even low fat or fat free sour cream works.

Dijon mustard: The Dijon adds a really nice tang and balancing flavor. Don't use regular mustard; the two are very different.

Lemon juice: Freshly squeezed lemon juice enhances the flavors, brings everything together, and adds a nice hit of acid.

Salt and pepper: The addition of salt and pepper really depends on the pesto you use; some pestos are saltier than others. Taste and adjust; if your dressing feels like it's missing something, it may just need an extra dose of salt.

Pesto Chicken Salad ingredients

There are only four ingredients in the actual salad, outside of the dressing. Below is a quick break down of those ingredients.

Rotisserie chicken: More on this below.

Roasted red peppers: While you can roast your own peppers, I use store-bought ones. They're so flavorful and chop up really quickly to add into this pesto chicken salad.

Sun-dried tomatoes: Make sure to get the tomatoes packed in oil - those have the most flavor! While they're generally pretty small as is, a quick coarse chop ensures they'll make it into every bite of the salad. My brand of choice is California® sun-dried tomatoes that have been julienne cut and have herbs added.

Sliced almonds: The almonds add a great crunchy texture and flavor. You can toast them for additional flavor, but I rarely do this (this is supposed to be a quick recipe!).

Rotisserie chicken

Using rotisserie chicken makes this pesto chicken salad come together so quickly. It also lends an even more flavorful sandwich because the rotisserie chicken is seasoned.

Speaking of a quick prep time, in many grocery stores, you can buy rotisserie chicken meat that has already been pulled from the bones and shredded. I've seen it at Costco, Smith's (Kroger), Trader Joe's, and Walmart. It's a little bit more expensive, but if you're in a hurry, this saves even more time. On the flip side of expense, many grocery stores sell day-old rotisserie chickens for two or three dollars.

You can also make your own rotisserie chicken and then use leftover meat in these sandwiches.

Pesto Chicken Salad serving suggestions

Our favorite way to enjoy these sandwiches is on a good, buttery croissant with a few pieces of lettuce!

It's also great on regular toasted bread (sour dough or ciabatta are two of our favorites).

For a low-carb option, make lettuce wraps! Pile this pesto chicken salad on some butter lettuce leaves.

Enjoy as is. This chicken salad is also great straight from the bowl or spooned onto crackers.

Make a chicken salad pita by stuffing or spooning on toasted pita bread.

Serve this chicken salad inside an avocado.

Storing leftovers

Truthfully, Pesto Chicken Salad is best the same day it's made. With the fresh pesto and crunchy almonds, it's not a salad that sits well for a long time. While it's fine to make it a few hours in advance, I wouldn't recommend making it too far in advance.

Technically you can store it for two or three days in the fridge, but flavors and textures change from when it's initially made.

More easy sandwich recipes

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Pesto Chicken Salad {BEST Dressing!} | Chelsea's Messy Apron

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Pesto Chicken Salad is the best chicken salad ever! Rotisserie chicken, roasted red peppers, sun-dried tomatoes, and sliced almonds are tossed with a creamy pesto dressing and loaded up on sandwich bread (or a croissant). These sandwiches come together so fast and easy!

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form individual cookies before chilling- press a fork around the edges
https://www.mybakingaddiction.com/homemade-cherry-pie-filling-recipe/

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Cherry Pie Shortbread Cookies

Every once in a while, Ryan and I discover something about each other that we didn't already know and we call them little known facts. Well here is a little known fact about me, I love cherry pie filling. Homemade, from a can, I don't discriminate, I could seriously eat it plain on a spoon. My mom used to make this dessert when I was little called cherry delight, and I have no recollection of what was in it, but I know it involves cherry pie filling and it was the best. (Mom, I need some cherry delight, ASAP)

So when I saw cherry pie cookies popping up around Pinterest, I knew that this was something I needed to make right away. After looking at a few recipes, I decided to take a different route from what I saw and make the base of the cookie a shortbread, which is my absolute favorite cookie.

After baking up a batch of these, I knew I had a match made in heaven. The sweet tang of the cherry plus the buttery shortbread is the absolute perfect combination. When you top these with a vanilla glaze, you just put them over the top. I had planned to freeze these for Christmas, but I ate so many yesterday that they might not make it!

I love easy Christmas cookie recipes, and while these cookies have a few steps, they are definitely not hard or complicated. Once you master the shortbread base, you can switch out the filling. Strawberry and peach are both delicious or you could do preserves. Red raspberry thumbprints are a favorite around here during this time of the year.

Looking for more Christmas Cookie Recipes?

Cherry Pie Shortbread Cookies

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Every once in a while, Ryan and I discover something about each other that we didn't already know and we call them little known facts. Well here is a little known fact about me, I love cherry pie filling. Homemade, from a can, I don't discriminate, I could seriously eat it plain on a spoon.

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Asparagus Casserole in a creamy Alfredo sauce topped with crisp cheesy bread crumbs. This asparagus bake is an easy and impressive side dish.

We love roasted asparagus and asparagus recipes in general like our popular baked asparagus with parmesan or this Shrimp Scampi Pasta.

This post may contain affiliate links. Read my disclosure policy.

Asparagus Casserole Recipe:

Spring is in the air which means asparagus is plentiful in grocery stores! Read on to learn how to select the best quality fresh asparagus for this casserole.

This is a holiday worthy asparagus casserole (think Easter!) and comes together quickly. Watch everyone's eyes light up when they see you pull this beauty out of the oven. This asparagus bake is irresistibly good served with creamy mashed potatoes and beef tenderloin or prime rib.

Is Asparagus Better Thick or Thin?

Thin Asparagus generally come from a younger asparagus crown (root bed). Skinny asparagus cooks faster so it's a great option for stir frying.

Thick asparagus comes from an older asparagus crown. Since it takes longer to cook, it tends to be better for high heat cooking (broiling and roasting).

Ultimately, size is not important. Both thin and thick asparagus will work in this recipe. They taste the same and are equally sweet and tender. Be sure to adjust the timing as skinny asparagus will bake faster and big asparagus spears will take longer to reach desired tenderness.

How to Select Asparagus:

Size doesn't matter when it comes to selecting asparagus, but freshness is importance. The signs of freshly pickled asparagus are:

Tops that are tightly closed (not open or fraying)

Bottoms that look moist and plump (not too dry or shriveled)

How to Trim Asparagus:

There are several methods for trimming asparagus. You can either peel the ends with a potato peeler or snap off the ends. For two pounds of asparagus, the easiest way (our preferred method), is to snap off the ends. Hold the bottom third of the spear with both hands and bend. It will naturally snap where the fibrous portion ends and the tender part begins.

Is Asparagus Healthy to Eat?

Asparagus is impressively good for you! It is known for its high folic acid, potassium, fiber, thiamine, B Vitamins, Vitamin A, Vitamin C and Vitamin K content. Adding to the list of asparagus health benefits, it also has anti-inflammatory and antioxidant properties.*

How to Make Asparagus Casserole:

1. Butter a 9×13 casserole and arrange trimmed asparagus, packing it so the surface is level.

2. Make the Sauce: melt 3 Tbsp butter in a saucepan and add 2 1/2 Tbsp flour, whisking until golden. Add 2 cups half and half, 2 tsp garlic salt and 1/4 tsp pepper and whisk until starting to thicken. Remove from heat and stir in 1/2 cup parmesan.

3. Pour sauce over casserole and bake at 400˚F for 15-18 min.

4. Meanwhile, make the topping: stir together 1 Tbsp melted butter with 1/2 cup bread crumbs then stir in 1/2 cup parmesan. Halfway through baking, sprinkle on the topping.

5. Broil 2-3 minutes at the end until topping is crisp and golden.

Our Best Asparagus Recipes:

Watch Natasha Make this Asparagus Casserole:

This really is such an easy recipe! I hope this asparagus casserole becomes a new favorite for you.

If you enjoy our recipes, please subscribe to our Youtube Channel and click the bell icon to get notifications when we post a new video. THANK YOU for subscribing - it really means so much to us. Our channel is almost at half a million and it's growing so fast!

Asparagus Casserole

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
*Asparagus Nutrition and health benefits sourced from Read more posts by Natasha

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Asparagus Casserole in a creamy Alfredo sauce topped with crisp cheesy bread crumbs. This asparagus bake is an easy and impressive side dish. We love roasted asparagus and asparagus recipes in general like our popular baked asparagus with parmesan or this Shrimp Scampi Pasta. This post may contain affiliate links.

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If you are a fan of Olive Garden, you have probably had their Zuppa Toscana soup and immediately fell in love with it.

This is a delicious and hearty Tuscan soup with a creamy potato and Italian sausage base. It also contains many other flavorful ingredients that all beautifully complement each other.

Traditionally, Zuppa Toscana soups also contain beans, so you can definitely add some to your recipe if you would like to.

If you are scared to try new soups and are unsure what to expect with this one, the closest soup it resembles is a minestrone soup, so if you are a big fan of those, you will love this Zuppa Toscana soup too!

Here is the best part, although this soup takes a while to make, there are tons of things you can do to save yourself some time. You can use a vegetable chopper to reduce prep time or buy pre-prepped products (like already chopped kale and potatoes or diced bacon).

I would recommend using the highest quality of Italian sausage you can find (within your budget of course) as it is the star of the show. If you are not sure what Italian sausage is, it is a pork and pork fat based sausage similar to Chorizo or Andouille (you can use these sausages as substitutes if you cannot find Italian sausage).

It is a smoked sausage that boasts flavors of fennel, oregano and star anise. All these flavors are also imparted in the soup so you can just imagine the symphonies of flavors you will experience.

Do yourself a favor and store the soup in the refrigerator (after it has cooled down completely) for a few hours, or even overnight, before serving it. Its flavor becomes even more prominent and rich after having rested and infused.

This recipe is a must-try and will definitely become a new family favorite.

How To Make Olive Garden Zuppa Toscana Soup

Preheat the oven to 300 degrees Fahrenheit.

Place all of the sausages on a lined baking sheet or silicon mat and roast for 25-30 minutes until cooked all the way through. Once finished, drain the sausages on paper towels. Slice the sausages and set aside for later use.

To prepare the potatoes, peel all of them, cut them in half lengthwise, then slice each half into ¼ inch thick slices.

Heat the olive oil in a large pot and sauté the diced onions for about 2-3 minutes. Add the garlic and diced bacon and cook until the bacon has become crispy.

Add the sliced potatoes, chicken stock and water and bring the pot to a simmer for about 10 minutes or until the potatoes become soft.

Add the chopped kale and cream and mix the ingredients through. You can add more or less cream to adjust the consistency.

Serve the Zuppa Toscana with the sliced Italian sausages and along with bread or crackers.

This Olive Garden Zuppa Toscana soup is an incredibly easy soup to make that is perfect during any time of the year, for any occasion.

Tips & Tricks

Other meat sausages you can use instead of Italian sausage, which consist of pork, includes a turkey or chicken sausage. Beef has a very strong flavor so might overwhelm the rest of the ingredients. Try to find sausages that contain fennel and oregano, as those are the main herbs used in Italian pork sausages.

You can buy pre-prepped ingredients to save yourself some preparation time. For example, you can buy pre-diced and chopped potatoes, onion, garlic, bacon and kale. Keep in mind, freshly chopped ingredients will always be more flavorful and fresh.

This Zuppa Toscana soup goes incredibly with slices of bread, a favorite being ciabatta, or traditional Tuscan bread. You can toast the slices if you like, although a fresh buttered piece pairs beautifully and has a very neutral texture and flavor.

Conclusion

Personally, I love soups with texture, which makes this one great if you are the same. It has wonderful flavors that when paired with some bread, make an incredibly filling and delicious meal.

This Zuppa Toscana soup will definitely become a new family favorite and luckily, can be made year-round.

Hi, I'm Laura and having studied an MSc in Nutrition, becoming a professional chef and appearing on major publications with my recipes I decided to create a website of my own. This website is where I share unique recipes, tips and cooking inspiration that will allow your culinary skills flourish. You can contact me here. For more information, you can find more about me.

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Olive Garden Zuppa Toscana Soup Recipe " Recipefairy.com

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If you are a fan of Olive Garden, you have probably had their Zuppa Toscana soup and immediately fell in love with it. This is a delicious and hearty Tuscan soup with a creamy potato and Italian sausage base. It also contains many other flavorful ingredients that all beautifully complement each other.

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These crispy cookies are rich and aromatic thanks to the floral character of Ceylon cinnamon and the deeply caramelized sweetness of well-toasted sugar or Belgian-style brown sugar, sometimes called candi sugar or cassonade-accept no substitutions! The spice blend is subtle, but vital to capturing the gentle spiciness of the real deal, so be sure to use level measurements or else bust out a microscale if you have one.

Why It Works

Light brown Belgian candi sugar has a complex caramel flavor totally unlike American brown sugar.

Baking soda seasons and leavens the dough, giving the cookies big flavor and crunch.

Ceylon cinnamon is key to the beautiful aroma of this Belgian-style cookie.

A lengthy creaming stage will both aerate and warm the dough, making it light and easy to roll.

Read more: How to Make the Best Biscoff-Style Speculoos Cookies

Yield: Makes thirty-two 1 1/2 by 2 1/2-inch cookies

Active time: 25 minutes

Total time: 45 minute

Rated: 4.8

Ingredients

5 1/4 ounces light brown candi sugar, such as Brewer's Best, or deeply toasted sugar (about 2/3 cup, firmly packed; 150g)

3 ounces unsalted butter, soft but cool, about 70°F (6 tablespoons; 85g)

3/4 teaspoon baking soda (4.75g)

3/4 teaspoon ceylon cinnamon (1.5g)

1/2 teaspoon kinako (roasted soybean flour; 1g), such as Shirakiku, optional

1/4 teaspoon ground or freshly grated nutmeg (0.25g)

Shy 1/8 teaspoon (0.35g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

Shy 1/8 teaspoon ground cloves (0.15g)

1/16 teaspoon ground cardamom (0.10g)

1/16 teaspoon ground anise (0.10g)

1/2 ounce tap water (about 1 tablespoon; 15g)

5 1/2 ounces ounces all-purpose flour (about 1 1/4 cups; 155g)

Directions

1. 1.

Adjust oven rack to lower middle position, and preheat to 350°F. In the bowl of a stand mixer fitted with a paddle attachment, combine candi or toasted sugar with butter, baking soda, cinnamon, kinako, nutmeg, salt, cloves, cardamom, and anise. Cream on medium speed until fluffy, soft, and pale, about 10 minutes, pausing to scrape the bowl and paddle as needed if the sugar seems dense and compacted at the bottom of the bowl.

2. 2.

While creaming on medium speed, slowly splash in the water a little at a time. Once it disappears into the fluffy butter/sugar mix, reduce speed to low and add the flour all at once. Continue mixing until the dough begins to gather around the paddle.

3. 3.

Turn the dough onto a clean surface, and knead gently to form a ball. Pat into a rectangular shape, then dust with flour, above and below. Roll to a thickness of 3/16-inch, using a ruler for guidance. Slide an offset spatula beneath the dough to loosen, and brush away the excess flour.

4. 4.

With a fluted pastry wheel, cut the dough into 3/4-inch strips, then cut crossways to form 2-inch rectangles. With the offset spatula, transfer the cutouts and scraps to a parchment-lined half sheet pan, leaving an inch between each piece to account for spread.

5. 5.

Bake until cookies are golden brown, about 16 minutes, rotating the pan halfway through if needed to ensure even browning. Cool to room temperature directly on the baking sheet; the cookies will not crisp until fully cool. Enjoy with coffee, and store leftovers in an airtight container up to 1 month at room temperature; the scraps can be ground to use for crumbs and frozen in an airtight container for up to 3 months.

Special Equipment

Notes

Like many copycat desserts, these cookies hinge on a number of key ingredients; if you don't have them on hand, it's better to save this recipe for another time. With each substitution, the incredible flavor and texture of these speculoos-style cookies will be lost.
Stand mixer, rolling pin, pastry brush, offset spatula, two half sheen pans
All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.

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Homemade Biscoff (Belgian Speculoos Cookies) Recipe

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These crispy cookies are rich and aromatic thanks to the floral character of Ceylon cinnamon and the deeply caramelized sweetness of well toasted sugar or Belgian-style brown sugar, sometimes called candi sugar or cassonade-accept no substitutions!

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Meals inspired by Emperors New Groove " Kronk's Spinach Puffs

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Everyone loves Kronk so I had to recreate his Spinach Puffs from Emperors New Groove and see what he was so passionate about!

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modifications- 225 grams chocolate. 1/8-1/4 cup dutch cocoa powder, 1-2 tsp expresso, vanilla. Alternatively, for vanilla batter, use white chocolate and vanilla. Swirl for marble cake. Bake at 130-135

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Recipe photo courtesy of William Meppem

Chocolate lovers will adore this dessert. The edges and top develop a delicately crisp crust while the center remains moist and fudgy.
Source: Everyday Food, January/February 2004

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Ingredients

Directions

1. 1. Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.

2. Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks.

3. In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.

4. Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners' sugar. Serve with whipped cream, if desired.

Similar Recipes

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Recipe photo courtesy of William Meppem Chocolate lovers will adore this dessert. The edges and top develop a delicately crisp crust while the center remains moist and fudgy. Source: Everyday Food, January/February 2004 Sign Me Up Ingredients 1. Preheat the oven to 275 degrees with the rack in the center.

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An evening at Benihana is an experience, not just a meal, and a Benihana chef is an entertainer, not just a cook. That chef will cook everyone's food on the large heated surface built into your table as you watch- this is called teppanyaki, and is a variation of a cooking style popular in Japan. (It probably won't surprise you to learn that the Benihana experience is a very, very American phenomenon). You may also be familiar with the word " hibachi," which refers to a smaller grill. One of their most popular dishes is their Benihana fried rice recipe that I'm delighted to say I have a copycat recipe for you.

What makes Benihana different from other US teppanyaki-style restaurants is its focus on entertainment. A Benihana chef will joke and banter with the guests, flip eggs off spatulas, do scarily impressive knife tricks, and generally just perform, all while cooking for the entire table.

And the fact that the entire table shares the experience may be a subtler part of the appeal, but it's kind of rare today that a group of people-sometimes two groups who begin the meal as strangers to each other-share a table and laugh. You share some of the food, too, and most frequently that food is fried rice. You'll watch the chef chop the vegetables and spin the eggs, as he makes enough fried rice for the entire table.

How to Make Benihana Fried Rice at Home

The theater is what brings people to the restaurant, of course, but their fried rice with chicken is also just really, really great. It's easy to make this buttery, indulgent Benihana fried rice copycat recipe at home, no knife tricks or egg-and-spatula balancing required, just a little advance planning to cook the rice a day ahead of time.

Making copycat Benihana fried rice from home couldn't be easier. Mix up your ingredients and within no time have a readily made dish straight from the Benihana restaurant.

8 servings per container

Conclusion

Be watchful of the soy sauce and salt; it's easy to overdo them both. There should be just enough soy sauce to make the rice golden brown, not dark. Taste the cooked rice before you season.

It's important to rinse the rice thoroughly before cooking, or it will be starchy and gluey. It's also important to leave it overnight-softer, freshly cooked rice can't stand up to the heat and butter and will lose its texture. This is a great recipe to use up leftover rice and vegetables from another meal.

Important health note: this Benihana fried rice can keep well for a few days in the fridge, but it should go from heat to fridge as quickly as possible and be stored in small containers that allow it to cool quickly. Leaving cooked rice at room temperature for a long time can risk contamination.

Everything fries quickly once you get going. If you aren't confident about timing the vegetables and chicken together, feel free to cook them separately and set aside until combining.

There are many ways to adjust this recipe:

Replacing the white rice with brown rice works well, but the brown rice will need more cooking time to soften and absorb flavors.

It's easy to swap the chopped chicken with any protein you like-shrimp is Benihana's second most popular fried rice flavor, but pork, beef or even tofu will work. And because the ingredients don't come together until the end, it's easy to divide up the rice before adding the meat to accommodate different preferences.

You can substitute the neutral-tasting oil for sesame oil or add a teaspoon of oyster sauce for a more complex flavor.

Feel free to throw in any veggies you like-chopped broccoli, green peas, or any leftover vegetables you have in your fridge.

And if you want to learn how to balance an egg on the edge of your spatula? Go for it!

Hi, I'm Laura and having studied an MSc in Nutrition, becoming a professional chef and appearing on major publications with my recipes I decided to create a website of my own. This website is where I share unique recipes, tips and cooking inspiration that will allow your culinary skills flourish. You can contact me here. For more information, you can find more about me.

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Benihana Fried Rice Recipe (with Chicken) " Recipefairy.com

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An evening at Benihana is an experience, not just a meal, and a Benihana chef is an entertainer, not just a cook. That chef will cook everyone's food on the large heated surface built into your table as you watch- this is called teppanyaki, and is a variation of a cooking style popular in Japan.

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https://www.biggerbolderbaking.com/how-to-make-sour-cream/
Use a bundt pan

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The VERY Best Coffee Cake Recipe ever is moist and buttery, with a cinnamon sugar layer in the middle topped with crumb topping and a sweet glaze icing. Perfect for breakfast or brunch with a hot cup of coffee!

Is there anything better than cake for breakfast? Of course it's not an indulgence I afford myself on the regular, but the day after my birthday is the best because I know there is leftover cake waiting for me to have with my cup of coffee...which leads me to today's long overdue post...

The VERY Best Coffee Cake Recipe Ever EVER!

I'm not sure of the genius who coined the term coffee cake, but I would like to extend a firm handshake. Well done, sir or ma'am. Well. done.

I feel like I have crammed all the things that you would ever want in a coffee cake into my recipe. What you have is a dense, but moist, buttery cake with a layer of sweet cinnamon filling baked in the middle. The whole cake is topped with a buttery, cinnamon crumb topping and then drizzled with a sweet icing glaze. No cake mix is involved in this recipe, it is a from-scratch-baked-with-love kinda vibe, and you are going to LOVE it.

Looking for more Coffee-Cake Recipes? Try These:

What Makes This Coffee Cake The BEST?

Well, I am sure this could be up for debate. I know after almost 11 years here on the internet that it's impossible to make all y'all happy. I've tried. But I will say, that I have eaten my fair share of cake since the inception of this website (and for years before that), so I think I can call myself an expert in cake eating.

And this coffee cake is the best I've ever had. Hands down.

The cake itself is a dense, yet still fluffy texture with a buttery, vanilla flavor. The whole cake has a thick layer of cinnamon sugar filling baked in the middle, which, with the addition of flour, stays thick and doesn't melt into the cake, which is amazing.

And of course I ALWAYS prefer a crumb topping on my coffee cake, and this one has the perfect amount, without being too much!

How Do You Make Coffee Cake?

There are a few defining characteristics of a coffee cake:

Are the Steps Easy?

No Frosting - OR a light drizzle of an icing glaze. A lot of the time coffee cake is just dusted with powdered sugar, which you could absolutely do on this recipe!

Cinnamon. Coffee Cakes are generally spiced with cinnamon. I don't make the rules.

Crumb Topping - This is not a must, but it's very common. A lot of coffee cakes include nuts in the crumb topping as well, which you could do here if you like that! I'll hit on that in a minute.

Vanilla Cake - It's very typical for a coffee cake base to be a vanilla cake as opposed to chocolate.

A Single Layer Cake - Whether it be a 9×13, or a round cake, coffee cake is generally a single layer cake!

Yes! You most likely have all the ingredients to make this cake in your kitchen now! There are a few steps, but they all come together with minimal effort.

1. The cake is a butter/sour cream cake. The addition of sour cream makes it extra moist and the batter comes together very quickly and easily.

2. The filling is simply a mixture of cinnamon, sugar, and flour that you spread over half of the batter. Spread the remaining cake batter carefully overtop!

3. The crumb topping is quick to prepare, using melted butter, which makes it very easy to mix!

I LOVE to enjoy this cake while its still warm, but it's also delicious at room temperature!

PRO TIP: Make sure that once this cake is cut you cover it AIRTIGHT immediately, as it can dry out quickly. I like to use Press and Seal plastic wrap, and press it down directly over the cake, and then covering the entire pan again with foil!

STILL looking for more Coffee Cake Recipes? Here You Go!

The Best Coffee Cake Recipe Ever

Want To Save This Recipe?

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The VERY Best Coffee Cake Recipe ever is moist and buttery, with a cinnamon sugar layer in the middle topped with crumb topping and a sweet glaze icing. Perfect for breakfast or brunch with a hot cup of coffee! Is there anything better than cake for breakfast?

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https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&ved=2ahUKEwiMv-SRjbTvAhXYMd4KHUMLCc0QrbMEMAB6BAgHEAY&url=https%3A%2F%2Fbakewithshivesh.com%2Fbest-chocolate-fudge-frosting%2F&usg=AOvVaw0F5rWTpLxm23D1pMU1qV9j

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With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will soon be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake, too. See recipe note.

Originally published in 2013 and now with more in-depth descriptions, a helpful video tutorial, clearer instructions, and different ways to use this classic chocolate cake recipe. I hope you enjoy all the new features in this recipe post!

Devil's Food Chocolate Cake... But Better

This pictured cake is a combination of chocolate buttercream and mock-devil's food cake. You know the Devil's Food chocolate cake you get at a restaurant or even from a box mix? This is that exact cake, only completely homemade. Notice the reddish tint? That's where the name Devil's Food comes from. The baking soda in this recipe reacts with the natural cocoa powder, which results in the reddish color. More on the science behind using dutch-process vs. natural cocoa powder here, if you're interested.

This is, without a doubt, the best chocolate cake I've ever had. And judging by your feedback in the reviews, I'm confident you'd say the same thing!

This Chocolate Cake Is:

Extra moist

2 layers, but can be made as 3 layers or as a sheet cake

Soft with a velvety crumb

Deeply flavorful

Unapologetically rich, just like my flourless chocolate cake

Covered with creamy chocolate buttercream

Key Chocolate Cake Ingredients & Why

Each ingredient serves an important role. For best results, do not make substitutions.

1. All-Purpose Flour: The structure of the cake. Unlike confetti cake where you can use either, do not use cake flour here-when combined with ultra-light cocoa powder, cake flour is too fine for this cake.

2. Unsweetened Natural Cocoa Powder: Do not use dutch-process cocoa powder. If you're interested, see dutch-process vs natural cocoa powder for an in-depth explanation.

3. Baking Soda & Baking Powder: Remember the differences in baking soda vs baking powder? We use both here for lift.

4. Salt: Salt balances the flavor.

5. Espresso Powder: Espresso powder is optional, but I recommend its addition because it enhances the chocolate flavor. The chocolate cake will not taste like coffee, I promise. I use espresso powder in my chocolate zucchini cake, Guinness cake, chocolate raspberry cake, and marble loaf cake too!

6. Oil: Don't use butter in this cake batter. Cocoa powder is a particularly drying ingredient, so this cake needs oil for suitable moisture.

7. Eggs: Use 2 room temperature eggs. To speed up the gently warming, place refrigerated eggs in a cup of warm water for 10 minutes. Did you know what the temperature of your ingredients has a direct correlation to the success of your recipes? Unless otherwise noted, use room temperature ingredients.

8. Buttermilk: This chocolate cake requires the moisture and acidity from buttermilk. Lately I've been using a mix of sour cream and buttermilk, as well as reducing the hot liquid. You can read more about this next and see my dark chocolate mousse cake, tuxedo cake, black forest cake, German chocolate cake, and chocolate peanut butter cake recipes.

9. Vanilla Extract: Vanilla extract adds flavor.

10. Hot Coffee or Hot Water: Hot liquid enhances the cocoa powder's flavor. It also encourages it to bloom and dissolve appropriately. You'll notice I don't use hot liquid in my chocolate cupcakes recipe. That's because there isn't the same volume of dry ingredients. With this amount of cake batter, we need a hot liquid to break up the cocoa powder lumps resting in all that flour. If you don't drink coffee, you can use hot water. For deeper and darker flavor, though, use coffee. (Decaf coffee works!)

What an Easy Cake!

No mixer required for the batter, simply whisk the dry ingredients in one bowl and the wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients (or vice versa, it doesn't make any difference), add the hot coffee, then whisk everything together. The cake batter is thin. Divide between 2 9-inch cake pans. You can easily stretch it to 3 or 4 8-inch or 9-inch cakes if needed. Or make a quarter sheet cake using a 9×13-inch cake pan. See my recipe notes for details.

Need a 1 layer cake? Use this mint chocolate cake recipe for 1 9-inch round cake.

Need cupcakes? Use either my super moist chocolate cupcakes or cream-filled chocolate cupcakes recipe.

Lately I've Been Using Sour Cream

As mentioned above and in the video tutorial, there are two ways to prepare this cake batter and the slight difference involves the wet ingredients. You can follow the recipe as written using buttermilk and hot coffee/water. Or you can add sour cream. Whichever way you make it, the process is the same. (Just reduce the liquids and add sour cream!)

1. Original Version (pictured and written below): The original recipe produces a very thin batter. The cake is extra soft with a deliciously spongey texture.

2. Sour Cream Version (written in recipe notes and shown in video tutorial): By replacing some of the buttermilk and hot coffee with sour cream, the cake batter is slightly thicker and produces a slightly denser cake with more structure. I love using sour cream in my vanilla cake, too!

Both cakes are equally moist and chocolatey with the same flavor and ease of preparation. It just depends if you want a spongier cake or not. 🙂

Silky Chocolate Buttercream

Like my yellow cake, I use my favorite chocolate buttercream. I slightly increase the amount of each ingredient to produce extra frosting. If you prefer a thinner layer of frosting, use the chocolate buttercream recipe. But if you crave extra buttercream, follow the frosting measurements below. You need 6 ingredients total:

Because there is no leavening occurring, you can use either dutch-process or natural cocoa powder in the buttercream. Heavy cream provides an extra creamy frosting, but milk can be substituted if needed.

While I love chocolate frosting here the most, this cake is also wonderful with vanilla buttercream or strawberry buttercream frosting instead!

So, why do I call it triple chocolate layer cake when it only has 2 layers? Well, chocolate is used three times: chocolate cake, chocolate frosting, chocolate chips. Press a handful on top like we do with warm chocolate chip cookies, or go with "the more the better" motto like we did. Let's eat!

Deliciously Moist Chocolate Layer Cake

Description
This is my favorite homemade chocolate cake recipe. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake. See recipe Note.
Cake

Chocolate Buttercream

1. Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it's helpful, see this parchment paper rounds for cakes video & post.)

2. Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.

3. Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they're completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can't hold up to all the moisture necessary to make a moist tasting chocolate cake. It's normal!)

4. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.

5. Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners' sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.

6. Assemble and frost: If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called "leveling" the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.

7. Refrigerate uncovered cake for at least 30-60 minutes before slicing to help set the shape. After that, you can serve the cake or continue refrigerating for up to 4-6 hours before serving. Cake can be served at room temperature or chilled.

8. Cover leftover cake tightly and store in the refrigerator for 5 days. I like using a cake carrier for storing and transporting.

Notes

1. Make Ahead & Freezing Instructions: Prepare cake through step 4. Wrap the individual baked and cooled cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature then continue with step 5. You can prepare the chocolate buttercream 2-3 days in advance. Cover and refrigerate, then bring to room temperature before spreading onto/assembling the cake. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold.

2. Special Tools (affiliate links): 9-Inch Cake Pans | Electric Mixer ( or Stand Mixer ) | Glass Mixing Bowls | Whisk | Cake Stand, Serving Plate, or Cake Turntable | Icing Spatula | Bench Scraper | Cake Carrier (for storing)

3. 3 Layer Cake: You can also prepare this cake as a 3 layer cake. Divide batter between three 8-inch or 9-inch cake pans in step 1 and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. This frosting will be enough for 3 layers. If desired, use the frosting recipe from my Piñata Cake if you want extra frosting.

4. Cocoa Powder: Use natural cocoa powder in the cake, not dutch-process. (See dutch-process vs natural cocoa powder for more information.) Since there is no leavening occurring in frosting, you can use either natural or dutch-process in the chocolate buttercream.

5. Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough room temperature whole milk to the same measuring cup until it reaches 1 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won't taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade "buttermilk" will be somewhat curdled and ready to use in the recipe.

6. Sour Cream Version: Lately I've been using a mix of sour cream and buttermilk, as well as reducing the hot coffee. Reduce the buttermilk and hot coffee to 1/2 cup (120ml) each. Add 3/4 cup (180g) of room temperature full-fat sour cream with the wet ingredients. You can see this described above, in the video tutorial, and in my dark chocolate mousse cake. That cake and this cake are both fantastically moist, but the sour cream version has a slightly sturdier crumb.

7. FAQ: The sour cream version (note above) makes a sturdy enough cake that will hold under fondant.

8. Amount of Cake Batter: This recipe (and the sour cream version) yields about 6 cups of batter, which is helpful if you need it for different Cake Pan Sizes & Conversions.

9. Room Temperature Ingredients: All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about why room temperature ingredients are important.

10. Espresso Powder/Coffee: Espresso powder and coffee will not make the cake taste like coffee. Instead, they deepen the chocolate flavor. I highly recommend them both. You can use the same amount of instant coffee (the powder) instead of espresso powder if desired. If coffee isn't your thing, you can leave out the espresso powder and use extra hot water or hot chai tea.

11. Bundt Pan: I recommend my chocolate cream cheese bundt cake but without the cream cheese filling. Reduce buttermilk in that recipe to 1/4 cup and increase sour cream to 1 cup.

12. 9×13 Inch Pan: You can bake this cake in a 9×13-inch baking pan. Same oven temperature, about 35-40 minutes bake time.

13. Chocolate Cupcakes: Here is my favorite chocolate cupcakes recipe. Same unbelievable texture as this cake! (You'll notice I don't use hot liquid in that recipe. That's because there isn't the same volume of dry ingredients to break up. If you need more than 1 dozen chocolate cupcakes, use this chocolate cake recipe for 2-3 dozen. Same baking instructions as my chocolate cupcakes.

Recipe adapted from Ina Garten and originally from Hershey's Keywords: cake, chocolate cake

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Chocolate Layer Cake (Popular Recipe!) - Sally's Baking Addiction

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This is my favorite homemade chocolate cake recipe. Top with creamy chocolate buttercream and chocolate chips for 3x the flavor!

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Strawberry custard pie (but a no bake version that I was forced to come up with)

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Strawberry custard pie (but a no bake version that I was forced to come up with)

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2.5 tsp gelatin (3 if using the recipe for regular custard)

¼ cup water (60 ml)

4 large egg yolks

80 g sugar

400 ml whole milk (Divided)

½ cup heavy (whipping) cream

2 tsp pure vanilla extract

Bloom gelatin in 1/4cup water. Make custard with standard procedure, using only half the milk on the heat, add the rest later with vanilla and cream.

pie crust- https://sallysbakingaddiction.com/baking-basics-homemade-buttery-flaky-pie-crust/
(halve recipe and blind bake)

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Cinnamon rolls but they're actually lemon

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Cinnamon rolls but they're actually lemon

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FOR DOUGH: In the bowl of a stand mixer, sprinkle yeast over warmed milk and let it sit for a few minutes or until foamy. Using the mixer paddle and with the mixer on low speed, stir softened butter, eggs, sugar, vanilla, lemon zest, and 1 cup of the flour into the milk and yeast mixture. Stir in the salt and nutmeg. Stir in enough of the remaining flour to make a soft yet sticky dough.

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Sticky Lemon Rolls with Lemon Cream Cheese Glaze

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FOR DOUGH: In the bowl of a stand mixer, sprinkle yeast over warmed milk and let it sit for a few minutes or until foamy. Using the mixer paddle and with the mixer on low speed, stir softened butter, eggs, sugar, vanilla, lemon zest, and 1 cup of the flour into the milk and yeast mixture.

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If you have ever been to Disneyland, Disney World or the Dole plantation, you have probably had the Disney dole whip. Since it was released in 1986, it became one of their most popular and iconic desserts. The best way I can describe it is an explosion of juicy pineapple soft-serve that has an incredible mouth-feel. Every bite is unbelievably smooth, creamy and refreshing. Drooling yet?

Sure, the rides and attractions at Disneyland were amazing, but I cannot get all the wonderful food and drink out of my head. When I was there it was a scorching 100 degrees Fahrenheit which is way out of my comfort zone.

But then, we came across the Tiki Juice bar just outside the Enchanted Tiki Room, and everyone immediately recommended pineapple dole whip as a refresher and they were not wrong. I have only had it once in my life, but it was so memorable, that I just had to re-create my own version of it at home.

Imagine my surprise when I found that Disney literally just released the recipe on the Disney App. And I must say, I was expecting a lot more ingredients, but after hours of research it truly does seem like this could be the top-secret recipe.

All you need is frozen pineapple, pineapple juice and vanilla ice cream! Their original recipe was (to my surprise) dairy-free, so if you want to use vegan or non-dairy ice cream, feel free.

The recipe is very simple; blend all of the ingredients together and you are done! There are also a number of substitutes for the pineapple flavor you can try. You can have basic substitutes such as banana or strawberry, or more inventive ones such as a mango-coconut combination.

This pineapple dole whip recipe does taste exactly like what we had and so many wonderful memories came flooding back.

It is a great treat for those hot summer days or just when you feel like having a vacation in your backyard.

How To Make Dole Whip

Start defrosting the pineapple chunks for 15-20 minutes. They should still be semi-frozen.

Place all of the ingredients in a food processor and blend until completely smooth. Scrape the sides so all the chunks blend evenly.

As easy as that! Delicious soft-serve in seconds!

Dole whips is a perfect, refreshing summer dessert that is effortless to make. You will feel as if you are back on vacation again.

Tips & Tricks

The absolute best part of this recipe is that you can actually use any fruit you want. The process stays the same, the quantities stay the same, it is just the flavor that changes. You can even use a combination of different fruits to create your own flavors.

To make berry-flavored Disneyland dole whip, blend a variety of berries and berry juice together. You can also make a tropical-flavored soft serve by blending mango, pineapple and kiwi together with pineapple juice or a tropical fruit juice.

This recipe is extremely cost-effective as you can use seasonal and local produce. You don't have to source out-of-season fruits that always cost an arm and a leg.

For my more daring foodie friends out there, you can try to use different ice creams. The safe substitutes would be, for example, strawberry ice cream in a berry-flavored dole whip or banana ice cream for banana-flavored dole whip. However, a more daring substitute would be using lemon or sea salt flavored ice cream. You can experiment a lot and you will definitely find something out of this world!

You can turn this into a fun kid's activity by letting them add their own toppings. Fun toppings include crushed cookies, chocolate chips, sprinkles, cut fruits and a variety of dessert sauces.

Conclusion

As you have gathered, this recipe is incredibly versatile. Make any flavor you like or stick to the traditional for a truly authentic experience. It doesn't take up your whole day to make and everyone needs some child-like joy every now and then.

If you want even less work, you can make an ice cream version of this Disneyland Dole Whip recipe by freezing the mixture in a container. Simply remove, scoop and enjoy!

It is a budget-friendly recipe and you probably already have enough ingredients in your home to make your own version of it.

Get the kids involved and have a movie day to truly make your home "the happiest place on earth."

Hi, I'm Laura and having studied an MSc in Nutrition, becoming a professional chef and appearing on major publications with my recipes I decided to create a website of my own. This website is where I share unique recipes, tips and cooking inspiration that will allow your culinary skills flourish. You can contact me here. For more information, you can find more about me.

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Disney Dole Whip Recipe " Recipefairy.com

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If you have ever been to Disneyland, Disney World or the Dole plantation, you have probably had the Disney dole whip. Since it was released in 1986, it became one of their most popular and iconic desserts. The best way I can describe it is an explosion of juicy pineapple soft-serve that has an incredible mouth-feel.

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Fabulous! I had concerns about my yeast so went with 2 tablespoons traditional dry and that worked very well. I added some garlic powder and Italian seasoning, and rubbed crust with soft butter when the loaves came out of the oven.

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Fabulous! I had concerns about my yeast so went with 2 tablespoons traditional dry and that worked very well. I added some garlic powder and Italian seasoning, and rubbed crust with soft butter when the loaves came out of the oven.

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Lemon Curd Cookies Recipe | Delish Lemon Butter Cookies

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Add olive oil, onion, garlic, red pepper flakes.
Add 1/4 cup tomato paste
Cook till caramelized
Add 1/2 cup cream
Cook 250g of pasta, reserve 1/2 cup pasta water. Add to sauce with cold butter, stir till combined and saucy. Add salt, pepper, oregano. Garnish with Parmesan and basil

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Toss out the snack packs and learn how to make homemade chocolate pudding completely from scratch, no box-mix required. This is an easy recipe that has been a hit with my family and is a richly chocolate treat that's a far cry from the artificially flavored snack packs you can buy at the supermarket.
For some reason, I thought I'd lost my taste for chocolate pudding years ago. It was one of the first desserts I learned to make on my own when I was a kid, mostly because it was so easy - just open the little brown box, shake out a packet of chocolate powder into a bowl full of milk, and whisk until smooth.

Somewhere through the years I lost my interest, sure it was easy, but it wasn't exactly great, and so I moved on to cookies and cakes and other desserts.

It wasn't until I shared my chocolate pie recipe late last year that I realized how rich, chocolatey, and un-artificial real, homemade pudding could really be, and so I decided it might be time to give chocolate pudding another chance, just maybe without the little brown box of powder involved.

This is a more sophisticated chocolate pudding than the one you might have made yourself as a kid. The flavors are more authentic, deeper, darker (and you can make it even richer and darker by using a higher percentage cocoa chocolate bar!).

Sure, there is a bit more work involved than shaking chocolate gelatin powder into a bowl of milk, but not that much more work and the taste improvement is worth every extra second of stirring.

There are just a few things to know before you get started, and knowing these tips and keeping them in mind will ensure your chocolate pudding comes out perfectly every time, so let's get to it.

First, let's talk about the back-of-the-spoon test.

Since everyone's oven and stovetop is going to run slightly different from mine, I love it when a recipe has visual/textural cues that indicate a dessert is progressing as it should. Most cookies will have slightly golden brown edges, cakes should spring back to the touch, and homemade chocolate pudding should coat the back of a spoon before removing it from the stovetop, and not a second sooner. This is essential, if your pudding does not reach this thickness, it is never going to firm up correctly in the refrigerator, and you'll be left with a runny mess.

How long it will take for the pudding to reach this consistency will vary depending on your stovetop and where exactly you set the dial for "medium low", but for me it has taken 10 minutes and even longer.

Let's talk more tips, like why you can't crank your heat up to high to speed up the cooking process and why I recommend covering your pudding with cling wrap as it cools.

More tips for making homemade chocolate pudding

Gather all of your ingredients before you begin. Once the pudding has thickened, you'll want to work quickly and add your chocolate, butter, and vanilla immediately so that they melt, so have them prepped and ready to go.

Do NOT increase the heat of your burner to speed up the cooking process. The pudding needs a low heat to ultimately thicken to a pudding consistency. If it doesn't reach this consistency, your pudding will never firm up and you'll essentially be left with a chocolate soup.

As mentioned above, you can tell that the pudding has reached appropriate thickness when it coats the back of a spoon and no metal can be seen showing through.

The cornstarch in this recipe is essential, but it can also cause some small lumps in your pudding. I personally prefer a smooth texture, and so I recommend pouring your pudding through a fine mesh strainer once it's finished cooking to eliminate any lumps. This is the one I use (affiliate).

Placing plastic wrap directly onto the surface of the pudding will prevent a skin from forming over the surface as it cools.

I pour my chocolate pudding into a large bowl and chill it that way, then portion it out into separate serving dishes when I'm ready to serve. If you prefer you can portion it directly into the serving cups and chill it that way (still cover with cling wrap), do whichever is easier for you!

I like to top my pudding off with homemade whipped cream, but that is completely optional.

Enjoy!

How do you Make Homemade Chocolate Pudding

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Toss out the snack packs and learn how to make homemade chocolate pudding completely from scratch, no box-mix required. This is an easy recipe that has been a hit with my family and is a richly chocolate treat that's a far cry from the artificially flavored snack packs you can buy at the supermarket.

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Ingredients

1 pound ground beef

3/4 pound bulk pork sausage

3 cans (8 ounces each) tomato sauce

2 cans (6 ounces each) tomato paste

2 garlic cloves, minced

2 teaspoons sugar

1 teaspoon Italian seasoning

1/2 to 1 teaspoon salt

1/4 to 1/2 teaspoon pepper

3 large eggs

3 tablespoons minced fresh parsley

3 cups 4% small-curd cottage cheese

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

9 lasagna noodles, cooked and drained

6 slices provolone cheese (about 6 ounces)

3 cups shredded part-skim mozzarella cheese, divided

Directions

In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired.

Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese.

Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13x9-in. baking dish. Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full).

Cover; bake 50 minutes. Uncover; bake until heated through, about 20 minutes. Let stand 15 minutes before cutting.

Test Kitchen Tips

Using lean ground beef in the meat loaf instead of beef that's 80% lean saves 45 calories per 4-ounce serving of beef. Lean ground beef is also 29% lower in saturated fat.

Before adding any vegetable to your lasagna, it's best to cook it first. Be sure to strain out any excess liquid from the cooking process. Not doing so might make your dish watery.

Check out 100 of our favorite Italian recipes.

Nutrition Facts

1 piece: 503 calories, 27g fat (13g saturated fat), 136mg cholesterol, 1208mg sodium, 30g carbohydrate (9g sugars, 2g fiber), 36g protein.

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My family first tasted this rich, homemade lasagna recipe at a friend's home on Christmas Eve. We were so impressed that it became our own holiday tradition as well. I also prepare it other times of the year. This classic lasagna recipe is requested often by my sister's Italian in-laws-I consider that the highest compliment!

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Hi Bold Bakers!

Focaccia is delicious, pizza is delicious, so, naturally, my Focaccia Pizza is downright DELICIOUS!

Focaccia pizza (which is pizza sauce, cheese, and toppings on top of a light, fluffy, and crisp focaccia) is gaining so much popularity that entire restaurants are dedicated to making the pie are popping up in neighborhoods everywhere.

Make The Most BUBBLY Focaccia Pizza Ever (No-Knead)

Thick, bubbly, chewy pizza has never been simpler with my Focaccia Pizza recipe - and the best part is that it's no-knead and doesn't need a machine at all.

Skip the lines of those trendy restaurants (and the price) by making this incredibly easy homemade focaccia pizza. By following my simple steps (and you should definitely use my incredibly popular 5-Minute Pizza Sauce), you'll get a great flavor from the dough's fermenting and the great, big bubbles like classic focaccia straight from Italy. Plus! There's no need to knead and you don't need a mixer!
[ Looking to take it up a notch? Try my Sourdough Focaccia recipe! ]
What's The Difference Between Focaccia And Pizza Dough?

This is all of your favorite pizza toppings on top of focaccia instead of pizza dough. It resembles a deep-dish pie rather than a thin New York slice thanks to one ingredient.

Both focaccia and pizza dough are made with flour, oil, salt, water, and yeast. But pizza dough uses very little yeast - giving you a thin, flat crust. However, focaccia uses more, which makes the dough rise higher and gives it a fluffier texture. Focaccia is also dimpled with fingers, which helps the bread maintain its moisture.

The good news is, too, that this recipe is killer focaccia in general if you don't want pizza.

What You Need To Make Focaccia Pizza

How To Make Focaccia Pizza

The hardest part of this recipe is waiting for the focaccia to ferment for a day! Here's how you make it (and don't forget to get the full recipe with measurements, on the page down below):

1. The day before, prepare the focaccia dough by combining the flour, yeast, and salt. Add the water and stir until the flour is completely incorporated. Cover the bowl with plastic wrap and a kitchen towel and let it sit at room temperature for about 18-24 hours. If you don't want to use plastic wrap, I happen to use a plastic shower cap that I can use over and over.

2. The next day, once the dough has doubled in size and is covered in bubbles, pour olive oil into a 9″ x 13″ baking pan. Scrape the dough out of the bowl and into the baking pan, and turn to coat it with oil. Spread the dough to the corners. (Allow the dough to relax in the baking pan for 20 minutes if it springs back when shaping.)

3. Cover the baking pan with plastic wrap and towel and let the dough rest for 2-4 hours. Be patient! During this second rise, the dough will develop the big, lovely bubbles.

4. When the dough is ready, use your first three fingers and dimple the surface of the dough (see the video for a step by step guide).

5. Cover the pizza in pizza sauce , cheese, and pepperonis.

6. Bake in a preheated 425°F (210°C) oven for 25-30 minutes, or until the cheese starts to brown.

Gemma's Pro Chef Tips For Making Focaccia Pizza

You can make the dough up to 3 days in advance - both the flavor and texture will just get better!

If you prefer regular focaccia, leave off the pizza toppings and add olives, sun-dried tomatoes, and rosemary.

Double the recipe for a huge pizza party! Or halve the recipe, for a smaller crowd, and bake the dough in a quarter sheet tray for approximately the same time.

If you don't want your dough to sop up the pizza sauce, par-bake the dough for 20 minutes without the toppings. It should look blond and feel firm. After adding the toppings, pop it back in the oven for about 5 to 10 minutes.

How Do I Store Focaccia Pizza?

Store any leftover pizza, covered, in the fridge for up to 3 days.

Make More Pizza!

And don't forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Watch The Recipe Video!

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The Most BUBBLY Focaccia Pizza You'll Ever Make (No-Knead)!

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Hi Bold Bakers! Focaccia is delicious, pizza is delicious, so, naturally, my Focaccia Pizza is downright DELICIOUS! Focaccia pizza (which is pizza sauce, cheese, and toppings on top of a light, fluffy, and crisp focaccia) is gaining so much popularity that entire restaurants are dedicated to making the pie are popping up in neighborhoods everywhere.

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Italian Meatloaf Muffins are mini versions of a classic meatloaf recipe, in fun individual portions. You'll love the gooey mozzarella cheese centers! Not to mention how easy it is to make meatloaf in a muffin tin!

My Family Loves These Italian Meatloaf Muffins!

Every now and then, I have the most unbelievable craving for meatloaf. Please tell me that you do, too!

These Italian Meatloaf Muffins with cheese are definitely crave-worthy. My family can attest to that. Maybe it's the Italian flavor riff, or quite possibly it's about the gooey mozzarella centers. Whatever their reason, this meal always disappears in a flash.

Muffin Tin Meatloaves Are Perfect For Valentine's Day

If you're looking for a great Valentine's Day meal to serve your family, your honey, or a special friend, this meatloaf muffin recipe would be perfect. I also highly recommend my Lasagna Soup - everybody loves it! And then cap off the meal with a fun dessert - might I suggest Heart Shaped Brownies with Fresh Raspberry Buttercream? Or perhaps Gooey Chocolate Mug Cake (super quick and easy!) or Nutella Cheesecake Brownie Bites?

How To Make Meatloaf Muffins

I have a few pieces of criteria that are important to me when it comes to meatloaf:

1. I want plenty of meat texture. No mushy, unstable, wobbly meatloaf allowed on my table!

2. I like the fresh onion to be sauteed prior to adding it to the rest of the meatloaf ingredients, so it "melts" into the finished meatloaf. No crunchy, under-cooked pieces of onion for me, thankyouverymuch.

3. And finally, I need flavor. I do not like a bland meatloaf that requires me to get out a bottle of ketchup.

With this recipe, I start out with a base of ground beef and mild Italian sausage, which gives great texture and flavor. Then I add sauteed onion and garlic, assuring mellowed-out flavors and no crunchy onion pieces.

I include just the right amount of Italian seasoned bread crumbs to soften the texture just a bit, without making it mushy.

And I finish off the muffin tin meatloaf with an egg (to bind everything together), marinara sauce, grated Parmesan, Dijon mustard, dried oregano, fresh Italian parsley, salt, and pepper.

What Is The Best Way To Mix Meatloaf?

Many people don't like to touch raw ground meat, I am well aware. But I still think the best way to incorporate all the meatloaf ingredients is to use your hands.

How To Make Meatloaf In A Muffin Tin

Then comes the fun part: Creating individual servings of meatloaf in a muffin tin.

Press half the meatloaf mixture into the bottom of each muffin cup. Then top each portion with a cube of mozzarella. When that cheese gets baked inside, it gets all soft and gooey and crazy fun!

Top each portion with the remaining meatloaf mixture, followed by a spoonful of marinara.

I like to use an extra flavorful marinara - the spicy Arrabiata Sauce from Trader Joe's is a favorite.

The Cheesy Insides Are My Favorite Part Of These Mini Meatloaves

I love it when the cheese oozes out from the centers partway through the baking time. It just can't contain itself!

This was not my original intention for this recipe, to have the cheese bust out from the belly of the meatloaf muffins. And at first I was disappointed, feeling that my plan had failed.

But then, as they baked longer and I watched the mozzarella bubble and turn golden at the edges of the pan, I knew that this was a fortuitous event.

These easy meatloaf muffins with a cheesy Italian twist work great for a weeknight meal, and are wonderful enough for a special occasion.

What Sides Go With This Meatloaf Recipe?

I like to serve the Italian meatloaf muffins with buttery mashed potatoes (ALL meatloaf recipes deserve mashed potatoes. It's a rule!) and a fresh green salad. Our family especially likes this Italian Chopped Salad with its super zippy Italian Vinaigrette.

If you enjoy this meatloaf recipe you should also try my Meatloaf With Chili Sauce recipe!

Ingredients

1 T. olive oil

1/2 c. finely chopped yellow onion

3 large garlic cloves, minced

1 c. your favorite marinara sauce, divided (I like to use a spicy marinara)

1 large egg, lightly beaten

1/2 c. seasoned Italian bread crumbs

2 T. grated Parmesan cheese

1/4 c. finely chopped fresh Italian parsley

1 T. Dijon mustard

1 tsp. dried oregano

1/4 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1 lb. lean ground beef

8 oz. mild Italian sausage, or use hot Italian sausage to kick up the flavor

a 4 oz. block of mozzarella cheese, cut into 12 cubes

Instructions

1. Preheat oven to 400° F. Very lightly spray a regular-sized muffin pan with non-stick cooking spray.

2. Heat a medium skillet over medium to medium-high heat. Add oil. Once oil is hot, stir in onion. Sauté for 3 to 5 minutes, until onion is softened, stirring occasionally. Then add garlic and sauté for 3 minutes more. Remove pan from heat. Transfer onion and garlic mixture to a large bowl. Let cool for a few minutes.

3. To the onion and garlic mixture, stir in 1/2 cup of the marinara, and then the egg, bread crumbs, Parmesan, parsley, mustard, oregano, salt, and pepper. Stir to combine. Add ground beef and Italian sausage, and combine thoroughly with your hands.

4. Lightly press about half of the meatloaf mixture into each of 12 muffin cups. Press a cube of mozzarella gently into the center of each muffin cup. Top each cube of cheese with more meatloaf mixture, evenly dividing up the remaining mixture.

5. Top meatloaf muffins with remaining 1/2 cup of marinara, dividing evenly amongst the 12 portions. Place muffin pan on a rimmed baking sheet and bake for about 30 minutes, or until internal temperature registers 165° F and the muffins are hot and bubbling. Remove pan from oven and let stand for a few minutes. Using a slotted spoon, carefully transfer meatloaf muffins to a serving platter. Sprinkle with additional chopped parsley, if desired.

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

Did you make this recipe?

Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles!

This post was previously published in 2015. Photographs and some of the text were updated in 2020.

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Easy Meatloaf Muffins Stuffed with Gooey Mozzarella Centers!

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Italian Meatloaf Muffins are mini versions of a classic meatloaf recipe, in fun individual portions. You'll love the gooey mozzarella cheese centers! Not to mention how easy it is to make meatloaf in a muffin tin! Every now and then, I have the most unbelievable craving for meatloaf.

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1. Recipes

2. Bread

3. Sandwich bread

Also referred to as Hokkaido milk bread, these rolls are incredibly soft and airy thanks to a simple technique involving a roux "starter," known as tangzhong. The roux is mixed into the final dough, producing wonderfully tender bread each and every time.

Instructions

1. To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.

2. Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.

3. Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.

4. To make the dough: Combine the tangzhong with the remaining dough ingredients, then mix and knead - by hand, mixer, or bread machine - until a smooth, elastic dough forms.

Perfect your technique

5. Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.

6. Gently deflate the dough, divide it into 8 equal pieces, and shape each piece into a ball.

7. Place the rolls into a lightly greased 8" or 9" round cake pan. Cover the pan, and let the rolls rest for 40 to 50 minutes, until puffy.

8. Preheat the oven to 350°F. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 25 to 30 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190°F.

9. Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely.

Tips from our Bakers

With origins in Japan's yukone (or yudane), tangzhong is a yeast bread technique popularized across Asiaby Chinese cookbook author Yvonne Chen. Tangzhong involves cooking some of a bread recipe's flour in liquid prior to adding it to the remaining dough ingredients. Bringing the temperature of the flour and liquid to 65°C (149°F) pre-gelatinizes the flour's starches, which makes them more able to retain liquid - thus enhancing the resulting loaf's softness and shelf life.

To make a loaf: After the dough's initial rise, divide it into four equal pieces. Flatten each piece into a rectangle, then fold the short ends in towards one another like a letter. Flatten the folded pieces into rectangles again and, starting with a short end, roll them each into a log. Place the logs in a row of four - seam side down and side by side - in a lightly greased 9" x 5" loaf pan. Cover the loaf and allow it to rest/rise for 40 to 50 minutes, until puffy. Brush the loaf with milk or egg wash and bake at 350°F for about 30 minutes, until golden brown on top and a digital thermometer inserted into the center of the loaf reads at least 190°F. Remove the loaf from the oven, and cool it on a rack.

This soft dough lends itself beautifully to fried doughnuts. After the dough has risen once, hop on over to our Yeast-Raised Doughnuts recipe and start at step #3 to see how it's done.

Join pastry chef Gesine Bullock-Prado as she demonstrates how to make Yeast-Raised Doughnuts out of this dough from start to finish. Watch Episode 7 of the Isolation Baking Shownow.

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Recipes Bread Sandwich bread Also referred to as Hokkaido milk bread, these rolls are incredibly soft and airy thanks to a simple technique involving a roux "starter," known as tangzhong. The roux is mixed into the final dough, producing wonderfully tender bread each and every time.

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Guess whose back, back, back; from the dead, dead, dead... just kiddin, but with all the 12 hour shifts I've been working lately it sure feels like that sometimes 😉 I'm here today to share a long-standing and absolutely delicious tradition in my family: Apple Cake! This dessert has been made by my momma for as long as I can remember, and my grandma too for that matter. It's ridiculously simple to make, one-bowl, but SO good and absolutely packed to the brim with fresh apples. Swoon. Let me show ya how Italians do it!

I've recently become obsessed with easy cakes, and this is definitely another to add to the repertoire! Fast to make, basically no dirty dishes, and just as delicious {if not more} than a long-involved, layered and frosted monster. Not that I have anything against layer cakes as I do make them quite often, but sometimes you want cake and you want it NOW. And no, you don't want a mug cake impostor, you want a real, comforting, fresh from the oven one. This is it!

This apple cake is so delicious, soft and moist with a light citrusy kick and almost too many apples for the amount of batter. It's basically like eating fruit salad, you know? I will address this here since I got comments on my Italian Lentil Soup when someone {who obviously didn't read my blurbs} was like "How is this Italian? This is just a normal recipe." WELL, seeing as I was born in Italy and can fluently speak Italian, and this is a recipe that my Italian grandmother passed on to my Italian mom... that's why it's Italian. Duh 😉 Besides what's even the criteria for a random person to decide if a recipe is Italian "enough" or not? A food can be lacking tomato sauce and/or mascarpone and still be Italian, I promise. Hehehe. Anyways. Stepping off the soapbox. But this apple cake is incredible and you should definitely make it!

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Guess whose back, back, back; from the dead, dead, dead... just kiddin, but with all the 12 hour shifts I've been working lately it sure feels like that sometimes 😉 I'm here today to share a long-standing and absolutely delicious tradition in my family: Apple Cake!

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Easy Chili Lime Chicken made in the air fryer is quick to make! A juicy, flavorful, crispy chicken dinner that's ready in less than an hour.
When it comes to putting together meals that everyone in the family loves, we almost always default to chicken. But that doesn't mean it has to be boring.

This chili lime chicken is bursting with flavor, so tender and juicy - we can't get enough. The family requests this one again and again! Pair this with my Instant Pot White Rice too!

For a couple of decades now, our "go-to" chicken dinner has been my oven-fried chicken. It's insanely popular and is in the top 10 for reader-favorite recipes here on Kleinworth & Co.

It's no surprise, it's juicy, crispy and delicious and is ready in just an hour. No pots of oil or big messes. It's a favorite for a reason.

But when I realized that I could make chicken thighs in the air fryer in HALF the time it takes me to make them in the oven AND the skins turn out crispy - it was a game-changer! Check this out!

best air fryer chicken recipes

Here are some commonly asked questions

What is the best way to store leftover chili lime chicken?

If you happen to have any of this delicious chicken leftover, just place it in an airtight container and keep it refrigerated for up to 3 days.

To reheat, you can microwave until hot (about 90 seconds per piece) but I do have to say that the skins don't remain crispy this way.

Or you can pop the chicken back in the air fryer and cook at 375 degrees until hot again (usually several minutes) You might want to give it a fresh spritz of oil before heating to help crisp things up again.

How Air Frying Works

While air fryers are relatively new to the market, the technology isn't really a new concept. They basically work like tiny convection ovens that you can use on your countertop.

Similar to a convection oven, it circulates the hot air within the cooking area using a high-powered fan. This helps evenly distribute the heat around the food which not only creates more evenly cooked food but also reduced cooking times.

By circulating the hot air, which contains the fine oil droplets from adding a light mist layer before cooking, and allows you to remove the need for submerging our foods in heavy oils to create the deliciously crunchy foods we all love.

air fryer recipe chicken

What air fryer do you use?

We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he's only cooking for 1.

But the more I used the air fryer I realized I really wanted a digital screen. It wasn't any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.

Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.

But I when I started working on my second air fryer book, I wanted to change things up. I picked up this LARGE air fryer that has been wonderful. It has Touch Screen Presets plus it is XL Family Size, which is great!

What are the benefits of air frying?

Healthier

It's no secret that fried foods are more fattening - but did you know that there are 9 calories in every gram of fat? With air frying, we can reduce the fat by removing most of the oils usually needed to create crunchy foods. This helps to drastically reduce fat intake and calories.

Convenience

I love being able to cook with my air fryer and eliminate the need for large baking sheets and lots of pots and pans. Most of my air fryer recipes can be made with just a mixing bowl or two or a small saucepan in addition to my air fryer.

Energy Efficient

Someone said to me once, "why make this in the air fryer if you can do it the conventional way in the same amount of time?" Well, air frying helps eliminate the need for a conventional oven.

Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.

Time Saver

I don't know about you, but if I can avoid turning on the oven and having to wait 20 minutes for it to preheat, I'm happy about that. Most air fryer recipes either don't require that you preheat the fryer - or the preheat time is 5 minutes or less. That is a huge time saver over using the oven.

Take it on the go

I love that the air fryer is compact and easy to take along on trips. We pack ours in our RV and find that air fryer cooking while camping is so much easier than trying to deep fry foods on a small RV stove or camping burner.

air fryer chicken

Air Frying Doneness Tip

Every air fryer is a bit different and they all cook at different rates - so in general, all cooking times are approximate based on the pan and temperature.

You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.

Why is my food dry, chewy, or not crisp?

Most people think that air frying is done completely without oil. However, you need just a little bit of oil so the machine can circulate those tiny oil droplets, which is what makes air frying create deliciously crisp and crunchy food.

So when your food isn't turning out as expected, it is usually that you aren't actually adding enough oil to the recipe. If those oil droplets aren't present, all you are doing is baking your food, resulting in a less flavorful taste and texture. Be sure to not skip the step of spritzing the food with oil if the recipe calls for it.

What oil sprayer do you use?

First, let me say that I highly recommend that you do not use cooking spray. It will leave a residue on your air fryer basket & cause it to smoke when you use it.

I really like this spray bottle - because it gives a nice mist & sprays consistently each time using just olive, vegetable, or canola oil. I couldn't air fry easily without it.

lime chicken

HOW DO YOU MAKE AIR FRYER CHILI LIME CHICKEN?

1. In a medium mixing bowl, combine the lime juice, olive oil, chili powder, garlic powder, and paprika and whisk together.

2. Add the chicken and toss to coat the chicken evenly.

3. (Optional) Place the bowl into the fridge to marinate for 30 minutes.

4. Lightly spray the air fryer basket with olive oil spray and add the chicken thighs, skin side up.

5. Cook for 14 minutes at 375, or until the chicken registers 165F on an instant-read thermometer.

6. Serve with rice and beans, or over a salad garnished with a lime wedge.

7. Store any leftovers in an airtight container in the fridge for up to 3 days.

Can this be made with boneless chicken?

Yes, you can make this with boneless chicken thighs. Keep in mind that rarely do you find boneless chicken thighs with skins - so you won't have that crispy skin as part of the final flavor.

Cook at 390 degrees for 10-12 minutes, or until the chicken reaches 165F on an instant-read thermometer.

recipe chicken air fryer

Ingredients for Air Fried Chili Lime Chicken

chicken thighs- bone-in, skin-on

lime juice

olive oil

chili powder

garlic powder

paprika

Can this recipe be cut in half?

Oh of course! If you only need 2 pieces of chicken, you can definitely cut this recipe in half.

You can also make the full recipe and save what you don't need since the chicken will stay good for 3 more days if properly stored.

What to serve with chili lime chicken?

This recipe is so versatile, the things you can serve with it are almost endless. Here is a list of our favorite things to pair with this air fried chili lime chicken.

chili lime

I have a bake option and other special features on my air fryer, is that the setting? Or do you put it on "air fry" setting?

All of my recipes were created with an air fryer that had only a temperature & timer setting - since not all air fryers have all the additional settings.

You can use the bake setting when making recipes that you would traditionally bake - but if possible, please just set the temperature & time for this recipe.

Can I use frozen chicken?

While cooking foods from a frozen state is great when using the pressure cooker, it doesn't work quite the same for all foods when it comes to the air fryer. For this chicken recipe, I don't recommend trying to cook this from frozen. Please start with fresh chicken.

Can this be made with drumsticks?

You can make this recipe with drumsticks too.

1. Cook at 370 degrees for 10 minutes.

2. Flip the chicken. Spray with more olive oil.

3. Cook an additional 10 minutes.

You'll know they are done when the meat is no longer pink at the bone and the juices are clear. A meat thermometer inserted near the bone should register 165 degrees.

air fryer for chicken
If you love this Easy Air Fried Chicken recipe, you're going to love these other air fryer recipes too. Please click each link below to find the easy, printable recipe!

air fryer crispy chicken

If you love this recipe for Chili Lime Chicken as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Easy Chili Lime Chicken made in the air fryer is quick to make! A juicy, flavorful, crispy chicken dinner that's ready in less than an hour. When it comes to putting together meals that everyone in the family loves, we almost always default to chicken. But that doesn't mean it has to be boring.