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Host a virtual guest chef session. Invite a local or renowned chef to conduct a live cooking demonstration over video call, allowing students to ask questions and learn new techniques.

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Learn to Cook in 10 Easy Recipes | NYT Cooking

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Organize an 'Iron Chef' style cooking competition. Assign students into teams, give them a mystery ingredient, and let them create a dish to be judged by teachers or fellow students.

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Recipe design challenge. Students are tasked with creating their own unique recipe based on a set of given ingredients. They'll need to research, plan, and write a detailed recipe.

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Learn about presentation. Have students research food plating techniques and then apply them by plating a dish in an aesthetically pleasing manner. Grade based on creativity and presentation skills.

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Food photography workshop. Teach students the basics of food photography, including lighting and composition, and have them practice by taking pictures of their own culinary creations.

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Culinary-themed craft project. Using craft supplies, students can create models of kitchen tools, food items, or themed decorations to enhance understanding of cooking processes and ingredients.

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Nutritional analysis project. Students select a recipe, cook it, and analyze its nutritional value, discussing how different ingredients contribute to a balanced diet.

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Culinary history presentation. Students research the history of a specific cuisine or dish and present their findings, including cultural influences and evolution over time.

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Food safety workshop. Educate students on food safety practices, including proper handling, storage, and sanitation of food and kitchen tools.

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Create a digital cookbook. Students compile their best recipes into a digital cookbook using laptops, incorporating photos and even videos of their creations.

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Online

Searching for online cooking courses or a culinary arts degree? Through our online diploma and degree programs in Culinary Arts, you'll study interactive culinary classes delivered by our professional chef instructors, engage in live classroom discussions, learn the business side of the industry and fine-tune your techniques and knowledge - all in the convenience of your own kitchen!

Curious about applying to online culinary school? Download: How to Enroll in Escoffier: The Essential Guide.

Gain the Same Skills as Ground Campus Students with Escoffier's Online Learning Format

Diploma in Culinary Arts and Operations

Advance your food service career with an online Culinary Arts and Operations program from Escoffier. Our balanced curriculum combines the latest in culinary techniques and methodologies as well as culinary classes that help provide a relevant business foundation. Online culinary school students are taught through a structured learning model that begins with the basics and ends with a real-world, hands-on industry externship.

The Culinary Arts and Operations courses from our online diploma program help you prepare for a variety of food-industry roles in settings such as restaurants, hotels and other food service settings. A modern approach to culinary arts education, our program blends a lecture setting with classes emphasizing theoretical knowledge and practical skills in areas such as culinary foundations, farm-to-table, purchasing and cost control and world cuisines. Hands-on experiences further prepare students for a career in the culinary arts.

Associate of Occupational Studies Degree in Culinary Arts

For students who have completed one of our diploma or degree programs or for new students who are planning to earn a degree, we offer an Associate of Occupational Studies Degree in Culinary Arts. Escoffier was one of the first online cooking schools for aspiring culinary professionals. The program is available 100% online, with a hands-on industry externship, and can be completed in just six months depending on the program you have already completed.

The Associate of Occupational Studies Degree in Culinary Arts program builds on skills, methods and business foundation from our diploma program with more advanced content in the areas of business communications, world history and culture, foodservice math, and nutrition. Students also participate in an advanced, hands-on industry externship where they develop their skills and acumen in a real world setting. Upon program completion, students can gain a comprehensive foundation of directly transferable skills in food service preparation, operations and management.

What's Your Ideal Culinary Career? Get Our Guide!

We've compiled a checklist of all of the essential questions into one handy guide: career options, culinary interest surveys, educational opportunities, and more.

Program Courses

Courses of study in the online program concentrate on both theory and application of culinary arts in the following areas:

Culinary Foundations

As the preliminary course, this class covers basic techniques like terminology, seasoning, cooking methods, knife skills, mise en place, and food safety and sanitation.

Foodservice Management

This course covers the different types of commercial food service operations, and how to manage each using the principles of good service. Students study the hierarchy of management in food service, and the skills needed to succeed as a manager: training employees, motivating them, disciplining them, and creating a safe and positive work environment. The course also explores how to act responsibly and make decisions that benefit the company.

Culinary Arts and Patisserie

Build your patisserie skills upon the foundations taught in Culinary Foundations with breakfast cookery, Charcuterie and Garde Manger. Cover pastries from bake shop staples to international desserts, along with the theory and chemistry of pastry arts. Includes cookies, custards and breads.

Menu Design and Management

Learn how the menu is used as a financial tool and communication tool. Covers all aspects of menu planning and design, ranging from visual design to price analysis to making use of available resources. Students learn about both food and beverage menus.

World Cuisines

Explore global cuisines, learning the cultural history, key ingredients, cooking styles, characteristics, and recipes of everything from Asian and African to European and American gastronomy.

The Farm to Table Kitchen

More than just a trend, farm-to-table is an important part of our school's philosophy. Learn the relationship between the chef and the supplier, how to use sustainable and organic foods in menu production, different methods of sourcing food, and more.

Purchasing and Cost Control

This course introduces students to purchasing, receiving, inventory management and menu pricing. Students learn how to minimize costs and maintain a full range of customer services. The course progresses from the fundamentals of culinary math into an overview of storeroom operations, inventory, portion control, as purchased and edible portions, ingredient conversions, and recipe costing.

Culinary Entrepreneurship

This course covers such topics as business planning, pricing, credit management, government regulation, legal concerns. Business ethics and the crucial role and importance of management and leadership are also covered.

Culinary Industry Externship I

Apply and build on the skills and techniques you've learned in the program in a real-world environment. Gain hands-on experience in a professional kitchen, develop industry contacts, build working relationships and hone the skills necessary for your culinary career.

Online Curriculum

The online culinary programs give students the skills and experience they need to grow careers in the professional food service and restaurant world. Throughout our online culinary courses, students will learn essential skills for working in the food service industry because our education emphasizes not only cooking but also business operations and management for a well-rounded learning experience. Our culinary classes allow students to explore modern and classic cooking methods as well as important professional skills like menu planning, facility design, employee training, safety and sanitation, food cost control, and much more.

After researching Auguste Escoffier School of Culinary Arts and comparing it to other schools, there were aspects that stood out. I loved the length of the program. It really worked with my schedule and my lifestyle. Also, the farm-to-table aspect was a really big selling point for me, so I was really looking forward to that."*

Emilee Raney

Culinary Arts Graduate, Savory Cuisines Catering

How to Enroll in Escoffier

How to Enroll in Escoffier

The Essential Guide

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Online Culinary Arts Programs | Culinary School Online - Escoffier

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Get an online degree or diploma in culinary arts from the world's #1 ranked culinary school. Contact us and advance your career today!

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4 cups milk

▢6.8 ounces instant vanilla pudding mix

▢16 ounces whipped topping thawed

▢30 Oreo cookies crushed

Instructions

In a large mixing bowl, whisk the milk and instant pudding mix together until well mixed and thickened, about 1-2 minutes.

Fold in the whipped topping.

Fold in the crushed cookies.

Cover and chill in the refrigerator for at least 1 hour, or until ready to serve.

If desired, top with additional crushed Oreos just before serving. Enjoy on its own or serve with cookies, pretzels, graham crackers, or fresh fruit for dipping.

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Posts may contain affiliate links, meaning that I may earn a commission if you use a link provided.
Oreo Fluff is such an easy and delicious dessert! Just 4 Ingredients make up this rich family favorite. A perfect dessert for dipping fruit in or just enjoying as is!

When you're craving something sweet but don't want to spend hours in the kitchen, this easy Oreo fluff really hits the spot. It's a light, creamy, no bake dessert that's perfect for cookouts and potlucks. The best part is that this treat is made up of only 4 simple ingredients and takes less than 15 minutes to whip up.

But be warned: The creamy dessert is seriously addictive. You'll be tempted to grab a spoon and eat the entire bowl yourself! It's a huge hit with adults and kids alike and is great for dipping fruit or cookies in. It's also budget-friendly and can easily be scaled to double or triple for really big gatherings.

If you're a fan of Oreo-inspired desserts, this Oreo cookie poke cake is moist, rich, and a must-try. For something cute for the kids, make this Oreo dirt pudding with gummy worms or these adorable ladybug Oreos.

Ingredients for Oreo Cookie Fluff

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Milk - I typically use 2% milk, but you can use whole milk for a richer dessert or skim milk to lighten it up a little. But remember, the higher the milk fat the creamier the dessert.

Instant Vanilla Pudding Mix - Make sure it's the instant pudding mix, otherwise it won't set up properly. Instant chocolate pudding or Oreo pudding are also delicious options.

Whipped Topping - I like to use Cool Whip but any brand of whipped topping works here. Make sure it's thawed before folding it into the pudding mixture. You'll need two of the regular (8-oz) tubs of Cool Whip.

Crushed Oreo Cookies - Use regular cookies, not Double Stuf or Mega Stuf, for this Oreo fluff dessert. You can use any flavor you like (such as Golden Oreos or Mint Oreos), but the traditional chocolate sandwich cookies are always a crowd pleaser.

Equipment Needed

Gather these items from your cabinets and drawers to make this Oreo fluff salad recipe that the whole family will love:

large mixing bowl

whisk

rubber spatula

plastic wrap

rolling pin and zip-top bag (to crush the Oreos)

How to Make Oreo Fluff

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Step 1: Mix the milk and instant pudding powder together in a large bowl, whisking until well-combined and thickened, about 1-2 minutes.

Step 2: Gently fold in the thawed whipped topping. Do not overmix - it will deflate the Cool Whip.

Step 3: Gently fold in the crushed cookies.

Step 4: Cover the Oreo fluff dessert with plastic wrap and chill in the refrigerator for at least 1 hour, longer is better. Keep chilled until ready to serve.

Step 5: For a little crunch and pretty presentation, top with additional crushed Oreos just before serving.

Serving Suggestions

Serve the delicious oreo cookie salad on its own in pretty dessert cups or serve it as a dessert dip with fresh fruit like strawberries or apple slices, pretzels (for that sweet and salty combo), cookies, or graham crackers. Add extra crushed Oreos right before serving or try some sprinkles, if you'd like.

Storage and Freezing

Refrigerator: Store leftover Oreo fluff in an airtight container in the fridge for up to 3 days.

Freezing: I do not recommend freezing Oreo fluff salad.

Oreo Fluff Recipe Tips and Tricks

Make sure your vanilla pudding is an instant pudding mix. If you use the kind that's not instant, you'll end up with a soupy mess on your hands.

To minimize the mess when crushing the Oreos, place them in a heavy duty zip-top freezer bag, and use a rolling pin to crush them. You can also crush them in a food processor or blender, but the crumbs and cookie pieces will be a lot finer.

Fold in the Cool Whip and cookies. Be careful about overmixing. If you're not sure what folding means, it's a gentle mixing using a flexible spatula while rotating the bowl. Taste of Home has a good demonstration of the technique.

Additions and Variations

Try different cookies. Instead of regular Oreos, try Golden Oreos or Mint Oreos for some holiday flavor. You can also try a different cookie entirely, like gingersnaps for Christmas or lemon cookies for a refreshing spring or summer dessert.

Swap pudding flavors. Not a fan of vanilla pudding? Use chocolate or cheesecake pudding instead. White chocolate pudding is another good option.

Add mini marshmallows. They'll add a little more texture and substance to this no bake dessert.

Oreo Fluff Dip FAQ

What is Oreo fluff made of?

You only need 4 basic ingredients to make the Oreo dessert recipe: milk, instant vanilla pudding mix, whipped topping (like Cool Whip), and Oreo cookies. Some recipes call for softened cream cheese combined with the pudding, but this one doesn't.

Can I make Oreo Fluff ahead of time for an event?

Yes, you can make this easy Oreo fluff recipe a day in advance. Store it in an airtight container in the refrigerator and give it a good stir before serving. If desired, add fresh crushed Oreos on top just before serving for added crunch.

Can I use homemade whipped cream instead of whipped topping?

I don't recommend homemade whipped cream for this Oreo salad unless you know it'll all be eaten the same day. Homemade whipped cream is not as stable, and the mixture may get watery after a day or so.

Can I use low-fat or non-fat milk?

Yes, you can use whole, 2%, 1% or skim for this recipe.

More Dessert Dip Recipes

If you love fluff salads and dessert dips as much as I do, here are a few more delicious recipes to try:

Orange fluff - Cool, creamy, fruity, and refreshing, this dessert salad is perfect for summer gatherings.

Pumpkin fluff dip - Try this pumpkin fluff dessert with vanilla wafers... a taste of fall in every delicious bite.

Hot cocoa dip - All the chocolatey goodness and marshmallows you love about hot chocolate in a fun, dippable dessert.

Funfetti dip - Tastes like birthday cake and is so yummy paired with Teddy Grahams or animal crackers.

Brownie batter dip - Indulgent chocolate dip for fruit, pretzels, cookies, or graham crackers.

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Oreo Fluff is such an easy and delicious dessert! Just 4 Ingredients and 10 minute to whip up this creamy and rich family favorite. A perfect dessert for dipping fruit in or just enjoying as is!

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Ingredients

7 ounce can chipotle sauce

½ cup spicy brown mustard

½ cup honey

2 tablespoon mayonnaise

2 tablespoons lemon juice

Salt and pepper to taste

Instructions

Whisk all of the ingredients together in a large bowl. Pour into a serving dish and serve with chips!

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Game Day is on the way! I hope you are prepared for all those hungry people. While everyone is watching the important game, there will be PLENTY of folks like me who are there for the food as much as they are for the game, if not MORE so.

Sure, we all might be cheering on our favorite team, but if the snack table isn't popping, the party just might be a drag like a zero-zero score.

Let's not let that happen, shall we? You can prevent the bland with a few bags of LAY'S® Classic Potato Chips and this easy-to-make dip recipe. We're talking Chipotle Honey Mustard Dip.

YES!

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Chipotle Honey Mustard Dip - Recipe - Chili Pepper Madness

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Bring some ZIP to your game day with this sweet and smoky chipotle honey mustard dip recipe that's just begging for crunchy potato chips.

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Total Time

Prep/Total Time: 5 min.

Makes

4 cups

Our family enjoys fruit of all kinds, so this fluffy strawberry fruit dip is one of our favorites. -Virginia Krites, Cridersville, Ohio

Ingredients

1 carton (8 ounces) spreadable strawberry cream cheese

2 tablespoons strawberry preserves

1 carton (8 ounces) frozen whipped topping, thawed

1 jar (7 ounces) marshmallow creme

Assorted fresh fruit

Directions

In a bowl, beat cream cheese and preserves until blended. Fold in whipped topping and marshmallow creme. Cover and refrigerate until serving. Serve with fruit.

Fluffy Strawberry Fruit Dip Tips

Can I make strawberry fruit dip with other flavors of cream cheese and fruit preserves?

Definitely! This recipe can act as a base for a few different variations. Try swapping out the strawberry for blueberry cream cheese and grape jelly, or use regular cream cheese and orange marmalade along with a sprinkle of orange zest.

What can I serve with fluffy strawberry fruit dip?

Like the recipe says, serve it with your favorite fresh fruit. Otherwise, try pairing it with graham crackers, peanut butter cookies and toasted bagels. If you really want to get creative, spread it on toast with sprinkles.

How long does strawberry fruit dip last?

Fluffy strawberry fruit dip will last in the refrigerator for up to 1 week in an airtight container. Don't try freezing it, as it may change texture when it thaws. Once you eat up this dip, try one of our other favorite fruit dip recipes.

-Sarah Tramonte, Taste of Home Associate Culinary Producer

Nutrition Facts

2 tablespoons: 66 calories, 3g fat (3g saturated fat), 6mg cholesterol, 27mg sodium, 9g carbohydrate (7g sugars, 0 fiber), 0 protein.

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This strawberry fruit dip can be served with more than just fruit! Try it with graham crackers, toasted bagels or even on peanut butter cookies.

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Easy Guacamole to make

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This is the BEST guacamole recipe as it's simple to make and uses fresh, high quality ingredients. Authentic guacamole doesn't contain fillers and unnecessary ingredients. All you need is avocados, onion, tomatoes, cilantro, jalapeno pepper, lime juice, garlic and salt. Easy and delicious!

I'm not one for hyperbole, but this really is the best guacamole recipe. When it comes to crowd-raving guacamole the key is to not get too fancy or try to be too unique. Guacamole is meant to be easy to make and delicious. Plain and simple. It's a blend of a few high quality ingredients with flavors that meld together beautifully.

After numerous trips to Mexico and working alongside Mexican chefs, I can confirm that this guacamole is the real deal. Fresh, easy and authentic! Just as you'd get in Mexico.

Guacamole Ingredients

With just 8 simple ingredients you can make one of the all-time-best dip recipes.

Avocados: I've got a few tips for picking ripe ones below.

Onion: I'm using yellow onion which is most often used in Mexico, but you could use red onion as well.

Tomatoes: Choose Roma tomatoes which are less juicy. No one wants a watery guac.

Cilantro: One of my favorite herbs and a staple in Mexican cuisine.

Jalapeno: You can also use serrano pepper for a little extra heat.

Garlic: Some people like their guac with garlic, others like it without. I love just a little.

Lime: Freshly squeezed is a must. Don't use jarred lime juice!

Salt: A pinch of salt brings it all together.

Pick Ripe Avocados for the Best Guacamole

The best guacamole starts with the freshest ingredients. Look for avocados that are ripe, but firm. You definitely don't want soft and mushy avocados.

So how do you pick good, ripe avocados? First, grab avocados that still have the stem attached. If the stem has been removed in the store, it's more likely to have brown spots on the inside. Then, gently press on one end. It should be firm, but have a slight give to it.

How Do You Make Guacamole?

Slice three ripe avocados in half, remove the pit and scoop them into a mixing bowl. Then use a fork to gently mash them to your desired level of chunky or smooth. Add the onions, tomatoes, cilantro, jalapeno pepper, garlic, lime juice and salt and stir everything together. That's it. The most delicious, easy guacamole.

How to Store Leftovers (and Keep it Green!)

Guacamole oxidizes and turns brown pretty darn quick. The lime juice helps to slow this process, but it's inevitable that leftover guacamole will eventually start to brown.

Now, I've tried every kitchen hack imaginable to keep guacamole green (I eat a lot of guacamole). So what doesn't work? Well, let's start with leaving the pit in the guacamole. This does nothing to prevent browning and there's no scientific justification for it. Consider it an old wives tale.

Next, many say to add lemon juice. And this helps a bit, but I don't like that it changes the flavor profile of my beloved guacamole.

The most common guacamole preservation hack is placing plastic wrap directly on the guacamole to prevent oxidation. And this may work for a day or two. But I'm striving to reduce my plastic consumption and just don't love this method.

So in my quest to keep my guacamole green I stumbled on this hack - and it's brilliant.

Place your leftover guacamole in a storage container and pat it down firmly with a spoon so it's nice and flat on top.

Add about 1/2 inch of water on top (I used cold water).

Place the lid on the storage container and store it in the fridge. That's it!

When you want to enjoy the guacamole, drain the water off the top, give it a stir and you're good to go.

I tested this method for three full days and it worked like a charm. It stays perfectly fresh and delicious. Though I will admit by the third day it does start to get a little more watery. But who has guacamole last that long anyway?
Here's how to keep guacamole green:
Watch My Guacamole Recipe Video

While this recipe is easy to make, I have some tips for making the best guacamole recipe you've ever tasted. Watch my step-by-step tutorial video below!

More Delicious Mexican Inspired Recipes

For all my Mexican food lovers, give these reader favorite recipes a try:

And you can wash all of those down with my Mango Margarita, Strawberry Margarita or Classic Margarita. Or my Agua Fresca for a non-alcoholic option.

For tasty guacamole variations, try my festive Pomegranate Guacamole, tasty BLT Guacamole, and bite-sized Guacamole Stuffed Tomatoes!

Best Ever Guacamole (Fresh, Easy & Authentic)
Recipe originally posted August 2014, but updated to include new photos and video May 2018 and again today.

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Best Ever Guacamole (Fresh, Easy & Authentic) | Downshiftology

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This is the BEST guacamole recipe as it's simple to make and uses fresh, high quality ingredients. Authentic guacamole doesn't contain fillers and unnecessary ingredients. All you need is avocados, onion, tomatoes, cilantro, jalapeno pepper, lime juice, garlic and salt. Easy and delicious! I'm not one for hyperbole, but this really is the best guacamole recipe.

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Creamy, dreamy, light, and fluffy is what Chocolate Dip is all about! This decadent treat whipped up in less than 15 minutes is great served with fresh fruit, cookies, or your favorite salty snack.

Just like my recipe for Crock Pot Spinach Artichoke Dip and Million Dollar Dip, this 5-star recipe disappears quickly whenever it's served!

We've officially entered into the "ber" months of the year, and I'm thrilled! I love fall, the change of seasons, and the holidays. While that may seem a little over the top to some, I'm totally doing a happy dance.

I've channeled most of my excitement into coming up with lots of new seasonal recipes for my family and for A Southern Soul. It's truly a labor of love to share a new recipe, especially like this one.

Chocolate Dip is a splurge-worthy dessert that you are going to LOVE. It's silky, chocolaty, and totally irresistible.

What To Serve With Creamy Chocolate Dip

There are so many delicious things, sweet and savory, to serve with this chocolaty dessert dip. Some of my favorites are:

Banana Chunks

Sliced Pineapple

Kiwi

Oreos

Ginger Snaps

Vanilla Wafers

Potato Chips

Ingredients For Easy Chocolate Dip

How To Make Creamy Chocolate Dip

I'm serious when I say this recipe is made in less than 15 minutes. All you need to make the chocolate dip is 5 simple ingredients, a stand or hand mixer, a couple of bowls, and some measuring spoons.

1. To get things going, whip with a hand mixer or whisk the heavy cream.

2. Melt the chocolate chips and blend the sugar and cream cheese together.

3. Finish up by mixing everything together with a splash of vanilla, and you're ready to serve.

Pro Tip

To soften the cream cheese, keep it in the foil wrapper and place it in a bowl of warm water for about 10-15 minutes until it's soft and ready to use in the recipe.

Can This Recipe Be Made Ahead Of Time?

You bet! I've made it a day ahead of when I wanted to serve it, and it turned out great. Just give it a hearty stir to fluff all the ingredients that might have settled, and you'll be good to go.

Frequently Asked Questions With Answers

Can I use other types of chocolate?

Yes, you can use any type of chocolate you like. Dark chocolate, milk chocolate, and white chocolate all work well.

Can I add other ingredients?

Sure, you can add other ingredients to the chocolate dip to customize it to your liking. Some popular additions include nuts, fruit, or liqueur.

How do I store the chocolate dip?

The chocolate dip can be stored in an airtight container in the refrigerator for up to 1 week.

Ideas For Serving

Chocolate Dip really is the party dip to serve at any occasion. Here are a few ideas for serving this yummy sweet treat:

As an afternoon snack for kids.

Holiday parties and birthday celebrations.

When you're feeding a crowd.

Movie or game night with the family is terrific for game day.

A special dinner with your sweetie.

More Dips You'll Love

Reader Interactions

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This decadent treat whipped up in less than 15 minutes is great served with fresh fruit, cookies, or your favorite salty snack.

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Boat Dip is Tiktok's favorite dip recipe that's filled with mouthwatering Mexican flavor and is made with only 4 ingredients in 5 minutes! This chilled dip makes the best summertime snack!

This Hot Girl Summer Salad and a jar of Ranch Pickles are also great for snacking on in the sunshine! Both are just as popular on Tiktok as this Taco Dip is!

Tik Tok Boat Dip

Load your chips up with this Boat Dip and enjoy some mouthwatering Mexican flavors - including a kick of heat! This easy-to-make dip recipe is one you'll surely have on repeat once you get your first taste!

This dip gets its name from it being an on-the-go snack since you simply just dump the ingredients, mix, and enjoy! The creator, whose Tiktok Video went crazy, is seen enjoying it on their boat!

And since you want quick and easy snacks to devour up while you're out on the water, boat dip was born! However, boat or not, this taco flavored dip is a must-make to enjoy anywhere - poolside, at cookouts, or just on a Saturday at home!

Boat Dip Ingredients

Skip the oven and enjoy this no-bake Boat Dip Recipe! To whip it up you need just 4 easy ingredients:

Sour Cream - I mix the sour cream and taco seasoning ahead of time. This way they have time to chill in the refrigerator together, building a much better flavor for this dip!

Taco Seasoning - Grab your favorite store-bought packet or use your own homemade taco seasoning recipe!

Rotel - With green chilies. Make sure to drain it before adding it to the dip! Otherwise, the dip will turn out runny!

Shredded Cheese - We like ours with shredded cheddar cheese. However, a Mexican-style shredded cheese blend would also be great in this recipe!

How To Make Boat Dip

1. Combine the sour cream and taco seasoning in a medium bowl.

2. Add the drained tomatoes and shredded cheddar cheese. Stir until fully incorporated.

3. Serve with corn tortilla chips, vegetables, or potato chips!

Even though this recipe is designed to be an easy dump and mix dip - I find that it has the best flavor after chilling for at least 2 hours. This gives the spice mix time to meld with the sour cream. If your goal is to make this on the go, I recommend add the taco seasoning to the sour cream in the container and mixing then combining the rest of the ingredients when ready to enjoy for better flavor.

What To Serve With This TikTok Dip Recipe

There are so many mouthwatering ways to enjoy this Boat Dip! Here are a few tasty ideas to get you started:

Chips - I think tortilla chips taste best with this dip, but you can also try it with potato chips, pita chips, Fritos, or even pretzels!

Fresh Vegetables - Carrots, celery sticks, sliced peppers, or cucumbers would all be great with this viral dip recipe!

Crackers - Try scooping this dip up with wheat thins, Triscuits, Buttery Rounds, or Ritz!

How to store this recipe for Boat Dip

Store the leftovers in an airtight container in the refrigerator. The leftover dip can then be enjoyed for up to 2 to 3 days.

Boat Dip Recipe FAQs

Does This Tiktok Boat Dip Recipe Double Well?

Yes, it does! Simply double each ingredient and you'll have a larger portion to share with friends and family.

How Can I Make This Dip Spicier?

You can simply choose a spicier packet of taco seasoning or add in a chopped jalapeno. If you really like a kick of heat you can do both!

Can I Use Fat-Free Sour Cream In This Recipe To Save On Calories?

I think full-fat sour cream tastes best in this recipe but you can certainly use fat-free if you'd like!

What If I Don't Have A Packet Of Taco Seasoning?

No worries, you can just make your own! To do so mix the following ingredients together:
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon of each: paprika and ground cumin
- 1/4 teaspoon of each: garlic powder, oregano, onion powder, and crushed red pepper flakes.

How do you know when dip goes bad?

You can tell the dip has gone bad if it has an unpleasant smell or an off taste. I'd recommend noting when the sour cream and cheese goes bad before making this dip to ensure it's not accidentally made with ingredients that are expired or about to be expired.

Is it okay to freeze dip?

Though some dips can be frozen, I don't recommend freezing this Viral Boat Dip Recipe. If frozen, the consistency and texture will be off once thawed.

More like this Tiktok Boat Dip

You can never have too many delicious dip recipes like this Boat Dip! Grab an extra bag of chips and snack on another popular dip recipe!

More from Sugar and Soul

Let's Connect!
If you've tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
Don't forget to tag me - @sugarandsoulco - on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges!

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Boat Dip is Tiktok's favorite dip recipe that's filled with mouthwatering Mexican flavor and is made with only 4 ingredients in 5 minutes! This chilled

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Easy Salsa to make

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Instant, No Cook, Sauce, Tomato

Making tomato salsa is as easy as making salad. Just mix chopped tomato, onion, herbs and spices and voila! tomato salsa dip is ready to make your nachos and tortillas yummy. Learn how to make a tangy and delicious traditional salsa dip at home with this easy recipe.

Preparation Time: 10 minutes

Ingredients:

2 medium Red Ripe Tomatoes, chopped (approx. 1/2 lb, 200 gms)

1/4 cup chopped Fresh Cilantro (Coriander Leaves)

1/4 cup diced Onion (Purple Onion or White Onion)

1 Serrano Chile or Jalapeño or Green Chilli, chopped (or to taste)

1 clove of Garlic

1/4 teaspoon Ground Cumin (Cumin Seeds Powder)

A pinch of Sugar, optional

Salt to taste

1 tablespoon Fresh Lime Juice

Tips and Variations:

You can use the canned diced tomato instead of fresh ones.

If you like chunky salsa, don't process them in a food processor. Chop all the ingredients finely and just mix them in a bowl.

Adjust lime juice according to your taste.

Serving Ideas: Serve it with nachos, tortilla chips, corn chips etc.

Author: Foram

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Tomato Salsa Dip Recipe - How to make Tomato Salsa

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Making tomato salsa is as easy as making salad. Just mix chopped tomato, onion, herbs and spices and voila! tomato salsa dip is ready to make your nachos and tortillas yummy.

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is deliciously addictive! This an easy dip recipe that has a little bit of heat from the jalapeños, and is bursting with flavor from the MexiCorn and the green onions. This is a hit and the first thing gone at every party - It isn't "award-winning" for nothing!
For my Mother in Law's birthday, we had a pool party, and everyone brought something. This Crack Dip showed up on the table and everyone went CRAZY for it! My nephew's girlfriend, Barbie, had brought it over, receiving the recipe while they had vacationed this past summer.

I said to her, "What is IN this stuff? I can't stop eating it!" She rattled off some crazy ingredients and said "It's so good, and you can't stop eating it. Everyone loves it, that's why it's called Crack Dip, I guess!" It is seriously the BEST party dip recipe ever!

The Best Dip Recipe

I was invited to one of my youngest daughter's close friends' homes, where her mom was having a girls night for Christmas. We were asked to bring a cocktail, a dessert, or an appetizer. She said there would be a fun contest with a winner for each category voted on by the women in attendance. Each category would receive a prize.

We had just watched The Grinch earlier this week and have been doing quotes and laughing. I immediately said, "Award? There's an Award?"

I took the dip and it won for the best appetizer. I had to come home and tell Barbie that it won. She said her Mom had taken it to work earlier that week for a potluck and everyone wanted the recipe. This one here is a winner friend, you have to try it!

I mean, after all, it's "Award Winning!"

Ingredients in Award-Winning Crack Dip

Find the complete measurements and full instructions in the printable recipe card at the bottom of this post.

This corn crack dip uses simple ingredients.

Mexicorn - is canned corn with peppers. It is typically found by regular canned corn, or in the Ethnic/Hispanic food section of the supermarket.

Mayonnaise - don't skimp on the fat-free - use real mayo for this recipe

Sour cream - use full-fat sour cream

Scallions - You will use the tops of 3 bunches of green onions. It sounds like a lot, I know. But I promise it works!

Canned Green Chilies - the diced kind

Pickled Jalapenos - The king in the jar. You can adjust the heat by choosing the mild vs. the hot ones.

Shredded Mexican Blend Cheese - or you can shred your own

Tortilla Chips - for serving but is great on crackers, potato chips, veggies, or just a spoon!

How to make Crack Dip

This great dip recipe couldn't be easier to make.

You will want to mix this cold crack dip up about 12 hours before you plan to serve it. The flavors get a chance to get all acquainted and in my opinion, make this amazing dip even better!

Simply combine all of the dip ingredients together in a large bowl with a wooden spoon, cover, and place in the fridge.

When you are ready, scoop it into a serving bowl, sprinkle a few more green onions on top of the dip, and surround it with tortilla chips, and fresh veggies like celery sticks and carrot sticks.

Store any leftovers in an airtight container for up to one week.

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Don't forget where you found this recipe! Pin it to your favorite recipe board on Pinterest before you go!

FAQ About this Crack Dip Recipe

This dip has been one of my reader favorites for years. Here are some of the most asked questions about this delicious dip recipe:

Is it really the tops of 3 whole bunches of green onions? It really is. I know it sounds like a lot, but it just works! The bunches I purchase have about 5-6 onions per bunch. So, you are looking at 15-18 green onions.

Do you use jalapenos in the can or the jar? The jalapenos I use are in a jar, the pickled kind.

Is this dip really spicy? It's not the way that I make it. But it's easy to adjust the spice in this dip. Adding hot green chilies and hot pickled jalapenos with certainly give it a little kick! If you really want to give it some heat, add in some chopped fresh jalapeno or even a bit of chili powder or cayenne pepper.

What is Mexicorn? Mexicorn is canned corn that contained diced red pepper. If you can't find it in your supermarket, you can use canned corn and add in some diced red pepper. If you want to use fresh corn, make sure it's cooked and cooled first.

Is this dip good warmed? I have always served this dip cold. I haven't made it into a hot dip, but it's on my list of things to try! Let me know if you have, I would love to know!

Can I substitute Greek yogurt or sour cream for the mayo? You could, but this recipe will not taste the same.

SUBSTITUTIONS and ADD-INS

Most crack dip recipes contain cream cheese, and this one does not. I have had a reader say they replaced the mayo with softened cream cheese with success.

Another commonality for other crack dip recipes is the addition of ranch dressing. I have had a couple of readers over the years that have added a ranch dressing mix or fiesta ranch packet with success.

Adding black olives would be a wonderful addition to this recipe, as would the addition of some real bacon or bacon bits!

More Dip Recipes to Love

Here are some more of our favorite dip recipes:

This is the perfect appetizer for your next party, game night, or game day festivities. Let's make some crack corn dip!

{Award Winning} "Crack Dip"
See ALL of my DIP RECIPES Here

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Creamy corn dip with just a little bit of jalapeno heat - this (Award Winning) Crack Dip Recipe has been deemed everyone's FAVORITE DIP for years!

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This Green Chili Dip is the perfect game day keto appetizer. It's so creamy and flavorful, with added depth from sharp white cheddar. Don't go tailgating without it! This post is sponsored by Cabot Creamery.

You need to promise me something. It's very, very important. You need to promise me that you won't ever, EVER watch a game of football without this warm Green Chili Dip nearby.

Your football-watching experience will be forever changed by this creamy, cheesy, flavorful appetizer. It will make the day brighter, the game more exciting, and enhance the overall experience tremendously.

Seriously, this dip is so good that even if your team loses, you will be happy. Or at least considerably less bummed!

Can a keto appetizer recipe truly do all of that? Well, let's just say that I took this to a friend's house one Sunday and it was the first thing to disappear from the food table. I've made it twice since then, simply for home consumption!

Why you need to try this recipe

I've been singing the praises of Cabot cheddar for over a decade on this blog. And it comes from a place of deep admiration for the values of the company. It is owned entirely by the farm families that make up the co-op, and has a strong commitment to sustainability and animal welfare.

But of course, their award-winning cheddar is a huge part of the draw. I maintain that it is some of the best I've ever had. And the Seriously Sharp is part of what makes this green chili dip so spectacular.

It's a perfect match for the roasted Hatch green chiles. Look at New England and New Mexico coming together in one delicious dip!

This dip is super easy to make, too. It takes only about 10 minutes of prep time, and 25 minutes to bake. And then you're enjoying warm, cheesy goodness.

My husband has made me swear that I keep him supplied with Cheesy Green Chile Dip for life! It certainly takes the edge off when his beloved team loses...

Step by step directions

1. In a large bowl, combine the chiles, about three quarters of the cheddar cheese, the cream cheese, mayonnaise, garlic, salt, pepper, and cumin. Stir until well mixed.

2. Pour the mixture into a glass or ceramic baking dish (1½ quart capacity or larger). Sprinkle the top with the remaining cheddar.

3. Bake 25 to 30 minutes, until bubbly and melted. Turn on the broiler for a minute or two to brown the top nicely. Remove and let cool 15 minutes before serving.

Expert tips

Drain the chiles prior to mixing the dip together, to remove the excess liquid. This helps create a thicker, creamier dip.

You don't have to use Hatch chiles, although they are pretty special. Any canned roasted green chiles will do. Purchase the diced variety so you can whip this delicious Green Chile Dip up quickly!

Frequently Asked Questions

Is green chile dip spicy?

The great part about this keto dip is that you can make it as spicy or mild as you like. Hatch chilies come in mild or hot and you can use all of one or the other, or a mix. Other roasted green chiles also come in mild and hot varieties.

Can you make green chile dip in advance?

To prepare this dip in advance, follow the recipe through Step 2, but don't bake it. Then simply cover with plastic wrap and refrigerate for up to 2 days.

How do you store green chili dip?

Store any leftovers in the fridge, tightly wrapped up, for up to 5 days. It re-heats really nicely so you can enjoy it for several days.

What to serve with Cheesy Green Chile Dip?

You don't need corn chips to scoop up this delicious dip. Try these fun, low carb ideas:

Keto Cheese Crackers

Pork rinds

Celery, cucumber slices, or mini peppers

Keto Tortilla Chips

Slather it on burgers or grilled chicken (we did this with some of the leftovers and it was beyond amazing!).

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This Green Chili Dip is the perfect game day keto appetizer. It's so creamy and flavorful, with added depth from sharp white cheddar.

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Chocolate Dip

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This post may contain affiliate links. For more information, read my disclosure policy.

This Chocolate Dip is an easy dessert dip with just 2 ingredients! It's a fun dessert you can serve with all kinds of dippers like fresh fruit, cookies, and crackers. It's so easy to make, plus it keeps in the refrigerator so you can warm it up when you want a quick chocolate fix!

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Perfect Chocolate Recipe for Dipping

If there's anything I love more than dessert, it's a dessert with only 2 ingredients! And there's no easier one than this chocolate dip.

I love this dipping chocolate because it's perfect for entertaining. The dip is so simple to make, and then you can serve it on a platter with all kinds of dippers to go with it. It's my kind of entertaining - easy, simple, and delicious.

If you've ever made chocolate ganache, you can make this chocolate recipe for dipping. It's as simple as heating cream and pouring it over chocolate. Stir, and you get the best dip ever.

2 Ingredient Chocolate Dip

Chopped Semi-sweet baking chocolate or bittersweet baking chocolate: Use a good quality chocolate!

Heavy whipping cream: This helps the chocolate melt and be nice and smooth.

How to Make Dipping Chocolate

1. Place the chopped chocolate in a heat-proof bowl.

2. Heat the cream until it's just simmering, and pour it over the chocolate.

3. Let it sit for 30 seconds, and then whisk until the chocolate is melted and the mixture is smooth.

What to Serve with Chocolate Dip

Fruit: We love this with sliced bananas, whole strawberries, pineapple slices, and sliced apples.

Cookies: Wafer cookies, crispy chocolate chip cookies, gingersnaps, and Oreos are great as dippers!

Pie Dippers: Make a batch of pie crust dippers to scoop up all the chocolate.

Other ideas: If you love salty-sweet, try pretzel twists or rods or buttery-style crackers like Ritz.

Expert Tips

Warming tip: Don't let it boil when you heat the cream. It should be simmering and steaming hot. If it boils, it can burn. You can warm the cream on the stove in a pan or heat it in the microwave.

Serving tip: For parties, I like to place a bowl of dip on a large platter, cutting board, or even a sheet pan. Arrange all of the dippers around it so everyone can help themselves. It's a really pretty presentation.

How to store chocolate dip: Leftover dip should be stored in an airtight container in the refrigerator.

How to reheat it: The dip will harden as it cools. To reheat, warm it in the microwave and stir it well before serving.

Different Delicious Dips

Have you made this recipe?

Tag @crazyforcrust on Instagram or hashtag it #crazyforcrust

If you've been looking for chocolate dip ideas, your search stops here. This recipe is so easy, ready in just minutes, and always gets rave reviews. Enjoy!

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2 ingredient Chocolate Dip is the perfect easy fruit dip - or a great dip for cookies or pretzels. This is great for a party!

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Creamy and spicy, this cheese and green chili queso can be used as a dip for tortilla chips or as a sauce.

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Boost your dip game with this incredible Jalapeno Popper Dip! Get all the flavors and heat of the popular appetizer in a quick and easy dip!

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Pineapple Cream Cheese Fruit Dip - Oh Sweet Basil

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This Pineapple Cream Cheese Fruit Dip is so quick and easy to make. It is an easy party favorite and a recipe for kids to make all by themselves!

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If you are a pickle lover like me, you need this Dill Pickle Dip in your life and mouth ASAP! Last summer I bought a tub of pickle dip at Costco and then never saw it there again. I have wanted to eat more of it ever since, so at this point I knew I had to make my own! I found a bunch of similar recipes online and tweaked the ingredients until I had what I wanted. This dip is so good. It's rich, creamy, full of pickle flavor, and it comes together in ten minutes! This dip is great with pretzels, fresh crunchy veggies like carrots or celery, toasted pita wedges, ruffled potato chips, or crackers. It would even be delicious as a spread on a sandwich or burger. It tastes great on everything! It's also easy to make and serve or take elsewhere for a party or get-together.

This easy Dill Pickle Dip recipe makes about three cups total, so I split it into twelve servings of ¼ cup each. If you're using it as a sandwich spread you may only want half of that, or if you want to eat a large serving of dip you may want more, so feel free to adjust. If you're a WW member you can click on the WW link and adjust the serving size as needed for tracking purposes. For the ¼ cup serving I recommend, it's just 54 calories or 2 WW Points on the current Weight Watchers plan. To view your current WW Points per tartlet and track it in the WW app or site, click here!

Recipe Notes:

Chopping Pickles: I use a hand chopper (like this one - affiliate link) to dice up the pickles for this dip. If you don't have hand a chopper you can definitely use a knife to do it by hand, but the chopper is definitely quick and convenient. I always use it to chop onions, but it's perfect for something like this as well!

Mixer: I use a hand mixer to blend the cream cheese and yogurt together because it is fast and also gives a smoother finish. You could similarly use a stand mixer. If you don't have either available, you can definitely do it by hand, it just takes more elbow grease to blend thoroughly! I use this hand mixer - affiliate link.

Dill: I do recommend using fresh dill in this recipe because fresh herbs have great flavor, but if you have everything else on hand and want to make it now, no worries! You can substitute a teaspoon of dried dill for the tablespoon of fresh dill.

Ranch Seasoning: I used Hidden Valley powdered ranch seasoning which is sold in both packets and also in a shaker/canister. Feel free to adjust the quantity used to taste. I love it as listed, but if you love ranch flavor you may want to sprinkle in a bit more!

Pickles: You should of course use your favorite brand of pickles in this so that you personally love the flavor. I just have to plug my favorite brand because in my opinion Claussen Kosher Dill Pickles are just the best. Sadly, the Wegmans in my area no longer carry them, so I go to Target or other grocery stores just to get Claussen pickles because nothing else compares for me. My daughter loves them too. This post isn't sponsored or anything, I'm just genuinely gushing because I love Claussen Kosher Dills. If you haven't tried them, they're in the refrigerated section - check them out!

More Tasty Lightened-Up Dip Recipes:

Looking for more tasty, lightened up dip recipes like this Dill Pickle Dip? Check out my Everything Cream Cheese Dip, Pepperoni Pizza Dip, Creamy Veggie Dip, Buffalo Chicken Dip, Easy Cheesy Bean Dip, Loaded Guacamole, 7 Layer Dip, Taco Spiced Hummus, Greek Layer Dip, Cheesecake Fruit Dip, and many more in the Dips section of my recipe index!

Dill Pickle Dip

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This creamy Dill Pickle Dip is a must-have for pickle lovers! Made in 10 minutes and just 54 calories or 2 WW Points per 1/4 cup serving!

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Creamy Mushroom Dip Is Everything You Love about the Soup (and More!)

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"I LOVE this stuff! It's addictive. A friend brought it to our Home Group potluck, and it was gone in no time. I made a double recipe of it for my husband's going away party when he went off to boot camp. Good thing I did! We polished it off easily!"

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Marshmallow Cream Cheese Fruit Dip Recipe - Food.com

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I LOVE this stuff! It's addictive. A friend brought it to our Home Group potluck, and it was gone in no time. I made a double recipe of it for my husband's going away party when he went off to boot camp. Good thing I did! We polished it off easily!

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Fondue is a fun and informal way to gather friends and family together. Consider offering some fresh vegetables such as sliced peppers and halved mushrooms in addition to the chunks of French bread.

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Creamy Lemon Dip served with fresh berries, graham crackers, or shortbread cookies is a light summery dessert that is perfect for sharing with friends.

Lemon Fruit Dip

I made this dip for a pool party with friends a while back and it disappeared lightning-fast. Kids and adults happily scooped it up with the dippers and then nearly licked the bowl clean.

The fluffy sweet fruit dip is tempting enough straight off the spoon, but when you serve it with graham crackers, fresh strawberries, or shortbread cookies? I can tell you for a fact that no one is able to resist it.

For the lemon curd in this dip, I used my 5-Minute Microwave Lemon Curd. It turns out perfectly every time and it's honestly easier than going to the store to buy lemon curd.

That recipe will make more than you need just for this lemon dip, but you won't be sad about that.

Easy Fruit Dip Recipes

Fruit dips and plenty of fruit to dip into them are some of my kids' favorite snacks. I'll happily find any excuse possible to make and eat all of these dips.

Thick and creamy, cinnamon spice yogurt takes about 10 seconds to stir together and it makes a great dipping sauce for apples. It's also a terrific breakfast with a sprinkling of granola and berries.

Crunchy peanut butter apple dip is simple and slightly sweet, perfect to enjoy with apples, pretzels, or about anything else you might want to dip into it.

This creamy cranberry jalapeno dip is lightly sweetened and balanced with just a hint of heat from the peppers. Served with crackers and pretzels or spread on toast, this is an unforgettable holiday treat.

This peanut butter and honey yogurt dip was "officially" named a favorite snack in our house when my boys were little. I made it on repeat for months! Who knew that yogurt would be such a great match for peanut butter? It makes the dip smooth and creamy and adds a slight tang that is balanced nicely by a bit of honey.

How to Use Lemon Curd

While carrying it directly to your mouth with a spoon is always a solid plan, it's fun to use lemon curd in different recipes too.

I use this bowl, this whisk, and this spatula to make this recipe. You'll need the following ingredients too:

cream cheese

heavy whipping cream

lemon curd

fresh strawberries, graham crackers, or shortbread cookies for dipping

Lemon Curd Dip

Place the cream cheese in a mixing bowl and beat with an electric mixer until it is smooth and creamy. Slowly add the cream while continuing to mix until fully combined and the mixture is fluffy.

When the cream cheese and heavy cream are well combined, add ¾ cup of lemon curd and mix again to combine. Scoop into a bowl for serving and top with the remaining lemon curd.

Cover and refrigerate until ready to eat. Serve with berries, graham crackers, or shortbread cookies for dipping.

Dessert Dip Recipes

Fully loaded chocolate chip cookie dough dip served with lots of sliced apples is my kids' idea of perfect dessert snacking.

Caramel cheesecake dip is without a doubt one of the best spur-of-the-moment recipes ever. I had some leftover cream cheese after making a couple of batches of cookies and about half a jar of caramel sauce leftover too.

So, I tossed that cream cheese in the mixer and beat it until it was smooth, then drizzled in caramel sauce until it tasted just right. The five of us sat and dipped apples into this dip right after lunch and managed to wipe out almost half the dip in just a few minutes.

Creamy, lightly sweetened candy cane dip is the perfect addition to a dessert cookie display or holiday snack tray. For a sweet and salty treat, try dipping pretzels in this one.

Served with loads of fruit, cream puffs, graham crackers, and pretzels, this dessert fondue board is a treat for the eyes and for everyone's taste buds.

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{originally published 8/4/16 - recipe notes and photos updated 4/18/23}

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Creamy Lemon Dip served with fresh berries, graham crackers, or shortbread cookies is a light summery dessert.

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What's Texas Trash Dip? It's a creamy warm bean dip packed with flavor and topped with all sorts of ooey gooey cheese, baked to dipping perfection. I could make a meal out of this dip!
I truly have no idea where the name of this dip came from or why it's called "trash" when clearly it's full of nothing but ooey-gooey cheesy GOODness. I have seen it everywhere, from Pinterest to just about every church cookbook.

Some versions differ slightly, but this is the one we are fond of. I mean, what's not to love? Refried beans, cream cheese, sour cream, taco seasoning and lots of CHEESE!

This is a go-to for me when we have company over, or when I need to take something to a get-together. What makes it easy is you can whip it up way ahead of time, using a disposable foil baking dish and there is no mess when you're done. Nothing to clean up, once the last little bit of dip is gone, simply recycle the pan, done and done!

Box Tops for Education:

Hefty® and Reynolds® are always there when you need them, and now you can save your school and your kitchen at the same time! I am sure, by now, you have heard about Box Tops for Education?

So many products we purchase every day have that little clip-able box top square, and collecting them is so easy, and beneficial to our kids' schools!

We are seasoned pros when it comes to clipping the box tops from the products we use all of the time. Box Tops for Education is one of America's largest school earnings loyalty programs and has contributed millions of dollars to participating schools since the launch of the program in 1996.

There are no stipulations on what the schools spend money on. Each box top is worth 10 cents to your school, let me tell you, that adds up FAST. We keep a little plastic container in one of our kitchen drawers, and clip them off as the products are used, drop them in, and take them to school when the container gets full.

Our school has used the money from box tops for everything from playground equipment to computers.

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We had some family over for a pool day a couple of weeks ago, and I whipped up this bean dip that morning, and popped it in the oven that afternoon for a poolside snack. To say it didn't last long would be an understatement! But it never does.

What's In Texas Trash Dip (Warm Bean Dip)?

refried beans

cream cheese

sour cream

taco seasoning

two kinds of cheese

It worked perfectly to use a disposable foil pan!

I loved the red, white and blue tortilla chips I found in the deli at the grocery!

The dip was a hit with the company we had over and the easy clean up was a big bonus for me!

Did you know that Dips are kinda my thing?? It's true!! Some of my MOST POPULAR recipes are dips. This one here, the Texas Trash Dip? It's in my top 5 recipes every day!

I decided to put together a little round up of my favorite dips. Click on that photo up above, and see all of my dip recipes!!

Speaking of popular. These refried beans here? They are another of my top daily recipes. I figured I would tell you about them since you were here looking at a warm bean dip recipe.

You can take one can of refried beans, and make them taste JUST like the ones at the restaurant. Promise!!

I think it would be perfect to take to those 4th of July get togethers, don't you? Don't forget to save the box tops for YOUR school off of the Reynolds® and Hefty® products that are sure to be making all of our lives a little bit cleaner and easier this long weekend!

Texas Trash (Warm Bean Dip)
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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Creamy bean dip packed with flavor and topped with all sorts of ooey gooey cheese, baked to dipping perfection. I could make a meal out of this dip!

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Crazy Dip

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Crack Dip Recipe - Cheddar Bacon Ranch Dip - A must for game day! I always double the recipe and there are never any leftovers! People go crazy for this savory dip!! Sour cream, cheddar, bacon, and ranch seasoning. Super simple to make and dangerously delicious. One bite of this dip and you will be blown away! Great for parties! Low-carb, keto-friendly, and gluten-free! Serve with chips, veggies, or crackers.

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Cheddar, Bacon & Ranch Dip

This cheddar, bacon, ranch dip is a favorite at our tailgating parties. It is very simple to make and we are obsessed with it. We refer to this as CRACK Dip! You can't stop eating it! This dip name came about by accident. I made this for a Titans football game in 2007. We pulled it out at the tailgate and everybody went nuts over it. We couldn't stop eating it and jokingly said this stuff is like crack. The name stuck. I take this to every tailgate, and it is always a hit!

I've incorporated the cheddar, bacon, and ranch flavors into tons of dishes. Other dips, casseroles, pasta salad, chicken, potatoes, bread, deviled eggs. You name it, I can "crack it out". LOL! You can check out all the other crack (cheddar, bacon, ranch flavors) versions here - https://www.plainchicken.com/category/crack-recipes/

How to Make Crack Dip

This easy dip recipe is effortless to make with only 4 ingredients. In a large bowl, stir together sour cream, ranch dressing mix, crumbled bacon, and shredded cheddar cheese with a wooden spoon. Cover the bowl with plastic wrap and refrigerate for a few hours before serving.

Helpful Tips & Frequently Asked Questions

You can use freshly cooked bacon, precooked bacon, or real bacon bits.

Feel free to garnish the dip with some chopped green onions.

You can use regular or sharp cheddar cheese.

For reduced calories, use fat-free sour cream and turkey bacon.

Some people are sensitive to the sodium in store-bought ranch mix. Here is our recipe for Homemade Ranch Dressing Mix made with buttermilk powder, parsley, garlic powder, onion powder, chives, dill, salt, and pepper. : https://www.plainchicken.com/homemade-ranch-dressing-mix/

Use a packet of spicy ranch seasoning mix or add some cayenne pepper for a little kick.

Can Crack Dip be made in advance? Yes! I usually make it a day or two in advance of eating it. This dip gets better as it sits in the refrigerator.

Store leftover dip in an airtight container in the fridge.

There are several variations of Crack Dip on the blog. One of my personal favorites is Warm Crack Dip ( https://www.plainchicken.com/warm-crack-dip-football-friday/). It is a baked version of this dip with cream cheese. It goes like hotcakes at parties!!

Great Appetizer for Parties & Game Day

This delicious dip recipe is simple to transport to parties. Just put it in the cooler and off you go! I can't show up to a party without a bowl of this yummy dip. Our favorite dippers are Fritos, tortilla chips, crackers, or potato chips. It is equally delicious with baguette slices.

The dip is low-carb, keto-friendly, and gluten-free. To keep the carbohydrates low, serve the dip with some veggies such as sliced cucumber slices, broccoli, bell peppers, carrot sticks, or celery sticks.

Looking for more party recipes? Here are some of the most popular tailgating/party recipes from the blog:

Steph

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Crack Dip - Cheddar Bacon Dip - Plain Chicken

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Crack Dip - Cheddar Bacon Dip - Sour cream dip loaded with cheddar, bacon and ranch. This dip is crazy addictive!! SO good!

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French Onion Dip made from scratch will knock your socks off. It's worth making because you will never, ever get this flavour in store bought dip! Not from the most expensive gourmet store in town, and certainly not in those tubs at the grocery store. It's seriously incredible!

Homemade French Onion Dip

Confession time: I've made shortcut French Onion Dip using a packet of French Onion Soup mix many, many times.... and in fact, here's the recipe!

BUT a REAL Homemade French Onion Dip, made from scratch by making your own caramelised onion trumps the shortcut soup mix version 10 times over.

Thank you Ina Garten!

I will never give up the packet soup mix French Onion Dip. It's an 80's thing, it's an Aussie thing, and it's a nostalgic thing.

But if you want a French Onion Dip that's elevated to incredible status, make this Homemade French Onion Dip from scratch!

The BEST chips to serve with French Onion Dip are plain crinkle cut potato chips. It's the classic way it's served in the US - try it once and you'll be converted for life!

French Onion Dip gets its name from French Onion Soup, with the flavour base of both being caramelised onion.

What French Onion Dip is made of

Here's what you need for this recipe. Just a note on a few of the items:

The dip base is cream cheese (tang + richness), mayonnaise (flavour + fat) and sour cream (tang + reduces richness a bit);

Less butter - as much as I love Ina Garten, I often find myself cutting down the fat she uses in her recipes quite substantially. This is one such example. The original recipe called for 4 tablespoons of butter AND 1/4 cup of oil. I swear, this does NOT need that much - way too rich! I made it with 3 tablespoons of butter, no oil, which is plenty; and

Hint of spice - adds a touch of extra flavour and warmth to the dip!

How to make it

And here's how to make it. The key flavour base is the caramelised onions. It will take a good 20 to 25 minutes and it can't be hurried otherwise the onions just burn instead of turning golden and sweet!

What homemade French Onion Dip tastes like

It's a creamy dip, a gorgeous soft creamy texture rather than the rock-hard dips you get from the grocery store where your chips break every time you try to scoop some up.

The caramelised onion infuses it with beautiful flavour that's savoury with natural sweetness - there's no sugar in this recipe, it's all from the natural caramelisation of the onion!

It's great on the day it's made, but it's even better the next day once the flavours have had time to meld together even more!

How long can you keep homemade French Onion Dip?

I've kept it for 4 to 5 days and it was 100% perfect, no flavour loss at all.

How to serve French Onion Dip

Hands down, the BEST thing to dip in Onion Dip is plain crinkle cut potato crisps. This is an American thing that hasn't yet made it across the waters.

And it might sound strange to some people, dunking potato crisps in dip.

But trust me. For French Onion Dip, plain potato crisps are the BEST. Better than corn chips, better than crackers, better than bread. It beats 'em all! - Nagi x

Watch how to make it

Note: typo in video! Says "paprika" instead of "cayenne pepper". Though actually, you could totally use paprika instead!

More dip recipes

This Snack Monster has shared plenty of dip recipes!!!

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Homemade French Onion Dip

Author: Nagi | RecipeTin Eats

Recipe video above. Classic French Onion Dip - made at home! The key to the amazing flavour base is to cook the onions slowly because they sweeten and caramelise.

Melt the butter in a fry pan over medium heat.

Add the onions, salt, pepper, onion powder and cayenne pepper. Cook for 5 minutes, stirring. Then reduce the heat to medium low and cook for 20 to 25 minutes, stirring occasionally. The onions should be sweet and golden. Remove from stove and allow to cool.

Place the cream cheese, sour cream and mayo in a bowl, mix until smooth (use microwave in 10 sec bursts if needed to assist)

Add the caramelised onions. Mix until just combined. Refrigerate at least 2 hours to allow flavours to develope, overnight is better!

Serve at room temperature, garnished with chopped chives if desired. Best served with crinkle cut plain potato chips!

1. Based on an Ina Garten (Barefoot Contessa) recipe.

2. Changes I made (feel free to revert to the original recipe!):
a) Original recipe called for 4 tbsp butter + 1/4 cup oil. I reduced it to just 3 tbsp of butter. This is very rich as it is - you don't need any more!
b) Original recipe also called for 1/2 cup of mayonnaise. I found this too rich so I reduced it to 1/4 cup.
c) Original recipe said to beat the cream cheese (at room temperature) with the mayonnaise and sour cream using a stand mixer. I tried this once and it is a bit fluffy at first but then it becomes denser after refrigerating it. So I make this by softening the cream cheese or even heating the cream cheese very gently in the microwave if necessary then simply stirring it with the other ingredients. Works perfectly, it's creamy and lump free (other than the onions of course!)
d) I added onion powder as an optional extra because I like the extra kick of onion flavour.
e) Original recipe called for 1 tsp of salt. I find this slightly too salty so I reduced it to 3/4 tsp.

3. Nutrition per serving assuming 8 servings.

Keywords: french onion dip, onion dip

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

Originally published July 2015. Updated with new photos, brand new video, process step photos and of course the most important thing - new Life of Dozer section added!

Life of Dozer

No onion dip for Dozer - onion is bad for dogs! How about some carrot instead?? 😂 (He looks so keen, he hasn't gotten a sniff of what it is yet!!)
And from the first time I published this recipe:
Dozer assuming his usual position while I shot the dip. Patiently waiting for a big dollop to land on the ground. Didn't happen. Never will - onion is bad for dogs!!

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Homemade French Onion Dip is simple to make and tastes absolutely incredible. Even the most expensive store bought dip will never compare to this recipe!

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1 (15 ounce) can refried beans

5 slices bottled jalapenos (nacho slices)

1 tablespoon brine, from bottled jalapeno slices

directions

Combine refried beans with the other ingredients in a food processor.

Puree ingredients on high speed until smooth.

Cover and chill for at least an hour before serving.

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Was tired of paying the high price for this and found this recipe online. This tastes like the real thing.

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Recipe to make for teacher appreciation week by Denver

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Recipe to make for teacher appreciation week by Denver

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Using the batter from my much loved Vanilla Cake, these Vanilla Cupcakes have a professional bakery-style crumb and stay perfectly moist for 4 whole days which is unheard of for cupcakes!

No secret ingredients. Just a secret Japanese baking technique applied to classic butter cupcakes ingredients. It's like.... magic! ✨

Is this the Vanilla Cupcakes recipe for you?

If you are after a basic vanilla cupcake recipe and don't mind a crumb that's a bit rough with irregular size holes and starts to lose freshness after a day, this recipe is not for you. There's plenty of standard vanilla cupcake recipes "out there" that yield such cupcakes which are as simple as "cream butter and sugar, beat in eggs, then flour".

But if you want a vanilla cupcake that with a plush, tender crumb like you get at high-end patisseries that will stay perfectly fresh for 4 days, this is the recipe for you. Same ingredients. Just slightly different technique. I hope you fall in love with it as I have! ~ Nagi x

It's notoriously hard to find a really good, classic cupcake recipe. Many promise game changing techniques, but all too often they fall short.

So why should you believe me when I say this is the last Vanilla Cupcake recipe you'll ever use?

Because this is already a tried and proven recipe made using the batter from my Vanilla Cake. But don't believe me. Browse the reader feedback!
"Holy mackerel, this cake is amazing." "...this is the sponge I've been looking for my whole life. It's so perfect I almost wept with sheer joy." "Wow wow wow!"
(Also, the directions to make these cupcakes are hidden deep in the Vanilla Cake recipe notes, and an astonishing number of readers have already made these cupcakes!)

These Vanilla Cupcakes are .....

Soft and fluffy, with a plush velvety crumb;

Infused with elegant buttery and vanilla flavours;

Perfectly shaped with a sweet golden dome;

Much more tender than your usual run-of-the-mill cupcake recipes;

Less sweet than typical cupcakes;

Safer to make than typical "cream butter and sugar" recipes; and

Stay fresh and moist for 4 days (minimum).

Sydneysiders may be interested to know that these Vanilla Cupcakes are just like the cupcakes at My Little Cupcake in Neutral Bay, a hidden gem with a cult following which (10 years on) I still say trumps the famous Magnolia Bakery in New York. Ballsy! Call me on it - try these cupcakes! 😂

Freshness evidence!

Here's my attempt to show you how these cupcakes stay incredibly fresh. The cupcake below is 4 days old. If it was dry and stale, the crumb would not bounce back like it does, it would just tear and stay indented.

And if it was dense, I would not be able to prod it at all!

This recipe uses classic cupcake ingredients but with Japanese techniques applied for the softest, plushest cupcakes you'll ever make!

This post goes into detail on the steps to give bakers of all levels the confidence they need to make this. If you're an experienced baker, you may wish to skip ahead to the recipe or recipe video. (Or Dozer 😂)

What you need for these magical Vanilla Cupcakes

Here's what you need for these Vanilla Cupcakes. Everyday pantry ingredients! Don't waste your money on cake flour - these work better with plain/all purpose flour!

Plain flour (aka all purpose flour) - there's a widely held misconception that cake flour is the secret to tender, fluffy cupcakes. This is simply not true. These cupcakes actually come out better using plain flour rather than cake flour. You can taste the vanilla and butter slightly better, the crumb is slightly more velvety AND it keeps ever so slightly better too. Cake flour works very nearly as well so if that's all you've got, it can be used. Do not substitute with self raising flour or gluten free flour;

Eggs at room temperature, not fridge cold - whipped to aerate, these are key to make the cake extraordinarily light and fluffy. You don't get an eggy flavour. It's important for the eggs to be at room temperature as they whip better;

Baking powder - not baking soda (bi-carb), it doesn't rise as well. This is our safety net, extra helping hand to make the cake rise;

Milk, full fat - just plain cow milk. Low fat works as well but rises marginally less. Do not substitute with non dairy milk or buttermilk;

Sugar - best to use caster / superfine sugar if you can because it dissolves better in the eggs. But regular / granulated sugar works just fine too - you may just end up with slightly more (tiny!) speckling on the surface (from residual undissolved sugar grains. Barely visible to ordinary people - I'm just particular!

Oil - just 1 1/2 teaspoons adds a noticeable hint of extra moistness, especially on Day 4, without weighing down the cupcake in the slightest; and

Vanilla extract - the best you can afford. Imitation will work just fine, but the flavour isn't as pure or real. I use Queen Vanilla Extract. Don't waste your money on vanilla beans or vanilla bean paste - it's not worth it for cupcakes.

How to make Vanilla Cupcakes

This cupcake recipe is straightforward and is in fact less risky to make than the typical recipe that starts with "cream butter and sugar....". That single step is open to wide interpretation and is the single biggest cause of baking fails - especially cupcakes. The smaller the cake, the more prone to errors... but not with this recipe!

Beat eggs until fluffy

1. Use a handheld beater instead of a stand mixer - for small batch batters like this, it comes together better using a handheld beater you can move around the bowl rather than a large stand mixer bowl. If using a stand mixer, you'll need to scrape down the sides and base well to ensure the batter comes together evenly. There is no excess batter in this recipe!

2. Whip the eggs and sugar - Beat the eggs with sugar for a whole 7 minutes until thick and glossy, it changes from yellow to white, and tripled in volume (just over double depth in the bowl).

The aeration created during this step is key for a soft, fluffy crumb. This is a technique borrowed from Japanese sponge cakes, world renowned for being the fluffiest in the world!

Here's what it looks like before and after beating:

Top Tip: Don't knock the air out

After the egg has been whipped, keep beating to a minimum otherwise you'll knock the air out. Just follow my time and beater speeds and you can't go wrong!

Gently fold in dry ingredients

3. Whisk together the flour, baking powder and salt.

4. Gradually add the flour mixture into the egg mixture in 3 lots, mixing for just 5 seconds on Speed 1 in between. This should make the flour just incorporated - don't worry if there are some streaks on the bowl not mixed in. Key here is minimum mixing!

Whisk together some batter with hot milk (tempering)

5. Melt butter and heat milk - use a microwave or stove to heat milk with the butter until it melts. HOT milk helps with rise for these cupcakes - I was dubious so I tried the Vanilla Cake with cooled melted butter in milk and found it did not rise as well.

6. Mix some batter into hot milk (tempering) - this serves two purposes: a) bring down the temperature of the hot milk so it won't "cook" the eggs (ie. tempering); and b) it lightens up the density of the hot milk (see above - it becomes foamy) so it blends together faster when added to the rest of the whipped egg mixture. Remember, minimal beating is key so we don't knock out the cake-rising-bubbles we created in Step 2.

Finish batter & fill cupcake liners

7. Slowly pour milk mixture back into whipped eggs over 15 seconds while beating on the lowest speed. Scrape down sides of bowl, then mix for 10 seconds - the batter should now be smooth;

8. Fill cupcake liners with batter - I find the easiest way to do this is with an ice cream scoop with a lever. The standard size is 1/4 cup which is actually the perfect quantity for cupcakes!

KEY TIP: Do not overfill!

Only fill 2/3 to 3/4 of the way up the cupcake liner for a perfect shaped cupcake with a sweet golden dome. Too full = unsightly overflow and sometimes, it can even sink 😩. It is better to UNDER fill rather than overfill.

Why can overfilling make cupcakes sink? Because the sponge gets support from the liner - it climbs up the paper as it rises. Once it reaches the top, overflows or rises above the cupcake liner, it no longer has the support and this can cause the middle to sink.

Bake 22 minutes

11. Bake 22 minutes until golden and a toothpick inserted into the centre comes out clean.

12. Remove after 2 minutes - Rest for just 2 minutes to let them cool slightly, then get them out of the muffin tin asap otherwise they will continue cooking and may overcook. Cupcakes are small - they overcook easily!

This is what your cupcakes will look like - beautifully golden with a sweet little dome. Not too rounded - flat enough for tall swirls of frosting to sit. But not too flat - so it looks pretty even just dusted with icing sugar (powdered sugar) or drizzled with a glaze.

Best frosting for cupcakes

The best frosting for cupcakes comes down to personal taste and, more often than not, storage, shelf life and transport logistics.

There's a wide variety of frostings pictured throughout this post - I've noted the frosting used in the caption under each photo. My frosting library is currently sadly lacking (I'm working on it!) but here's a few options for you:

Vanilla Buttercream - the classic and easiest of all whipped butter based frostings. Use the recipe in my Vanilla Cake (recipe will frost 12 cupcakes with tall swirls, or 24 frosted with a knife like the pastel coloured cupcakes at the top of this post);

My Secret Less-Sweet Fluffy Vanilla Frosting (below) - far less sweet and rich than buttercream, pipes like a dream, and 100% smooth. It's like a really fluffy buttercream / dense whipped cream But unlike whipped cream which deflates in the fridge within hours, this Fluffy Frosting holds its form for days!

Swiss Meringue Buttercream - many people consider this the superior version of traditional buttercream. Made using cooked egg whites whipped into a meringue, this is more technical to make than classic buttercream and yields a thick-yet-light silky smooth frosting that's suitable for piping as high as you want, and holds its form for days. I haven't shared a recipe yet but have used this recipe by a website called Sugar Spun Run in the picture below.

Best way to store cupcakes

Being the little cakes that they are, cupcakes are prone to easily drying out if not stored correctly.

Airtight container, stat! Don't leave cupcakes out on the cooling rack longer than necessary. Once cool, get them in an airtight container as soon as possible;

Mild weather: Naked cupcakes are best stored on the counter rather than in the fridge - at 25C/77F (highest temp), my cupcakes last for 4 days without loss of freshness. Use a cake dome with heavy glass lid (to ensure no air gets in) or an airtight container;

Hot weather: Any hotter, store in the fridge in an airtight container BUT ensure you bring to room temperature before serving (naked cupcakes will take 30 minutes to come to room temp). The butter in the cupcakes firms up in the fridge, so cold cupcakes seem dry. Also, cold cakes just aren't very pleasant!

Freeze as follows: place sheet of baking/parchment paper on cupcakes, then wrap in cling wrap or place in single layer in ziplock bags. With paper in between, you can stack. Place in an airtight container (for extra security / avoid freezer smells) then freeze. To use, thaw in the fridge overnight (still in container) then bring to room temperature before serving;

Iced / frosted cupcakes need to be stored the way the frosting needs to be stored. Most butter, cream cheese and cream based frostings need to be refrigerated. Follow the storage directions on the recipe you use. Then take cupcakes out of the fridge before serving;

No direct contact with cling wrap: Do not cover naked cupcakes with cling wrap - the surface will get tacky on Day 2 and the cling wrap will stick so when you take it off, it rips the surface off. 😩 You must cover the surface with baking paper/parchment paper before using cling wrap; and

Do not stack naked cupcakes on top of each other - for same reason as above.

TIPS to nail the cupcakes - Every. Single. Time!

1. Read the recipe from start to finish before you start. You can shortcut reading for my quick 'n easy dinners, but for baking, read first then start!

2. Follow the recipe steps in the order listed - don't get sassy and try to do things ahead or leave things until later. For example, if you melt the butter and heat the milk way in advance and it's too cool by the time you use it, the cupcakes won't rise as well;

3. Once you start, don't stop until the cupcakes are in the oven - this is because the batter in this recipe relies on the aeration of whipped eggs. If you leave the batter lying around, the bubbles will deflate and your cupcakes won't rise as much as they should (they will still rise from the baking powder, just not as much). So if your chatty Aunt Marge calls while you're mixing the batter, let it go to voicemail!

4. Make sure your baking powder is still good - if you do everything right and the batter looks like it does in my video, but your cupcakes don't rise, the culprit is probably your baking powder. Even if it's not past the expiry date, if not stored in a cool dry place, or if "someone" left the lid off for days, it can lose rising power. To check if your baking powder is still good, place 1/2 teaspoon in a bowl and pour over boiling water. It should immediately bubble energetically. If not, it's dead - chuck it!

5. Handheld beater instead of stand mixer - While for Vanilla Cake, I recommend using a stand mixer for ease, for these cupcakes, it's the other way round. With this smaller batch batter, it's easier to make using a handheld beater because the ability to move the beater around the bowl makes the batter come together easily with less bowl scraping.

However, you can use a stand mixer if you prefer. Just be sure to regularly stop and scrape down the sides AND base of the bowl using a rubber spatula. There's no spare batter when only making 12 cupcakes!

6. Eggs at room temperature - these will fluff better and faster, leading to fluffier cupcakes. It's easy to warm up fridge cold eggs - just leave in warm water for 5 minutes. What's a room temperature egg? Pick up the egg. Fridge cold? Too cold. Cool but not cold? That's ok. Very warm? Hopefully not - unless they just came out of a chicken!

7. De-chill icy cold mixing bowls - run them under warm tap water then dry before using. Not hot tap water - just warm. Why? Eggs aerate faster and better when slightly warm. Cold bowl will lower temperature of eggs. This is a general useful baking tip to apply on days when it's 17°C - eg softened butter creamed in an icy cold bowl will make it firm up; and

8. Don't substitute ingredients unless I specifically say you can in the recipe notes. Regular readers know that I'm very flexible with most of my savoury meals. But with baking, I get stern - because I want your cupcakes to work!

Vanilla Cupcakes - Recap!

PHEW! That is a LOT of information for these seemingly innocent looking little cupcakes! So just to recap the key points:

This recipe yields cupcakes with a professional bakery-style crumb that are more tender, fluffy and moist than your usual recipes;

This is done by applying Japanese baking techniques to typical Western cupcake ingredients;

The cupcakes stay fresh and moist for 4 days which is an exceptional shelf life for cupcakes;

Check to ensure your baking powder is still good (see recipe Note 2);

Follow the recipe steps in the order listed, do not jump around;

Once you start making the batter, do not stop until the cupcakes are in the oven; and

Most importantly, figure out how you're going to deliver a freshly made cupcake to me. I'm done with cupcakes for a while. Someone make them for ME!😜

Especially for those who have been in pursuit of the perfect cupcakes all their lives, I hope you try, love and treasure this recipe as much as I do. For me, the biggest upside is that they're still like freshly made on Day 4. Because every single other recipe I've tried were always disappointingly stale the next day. - Nagi x

Watch how to make it

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Vanilla Cupcakes - stays moist 4 days!!

Recipe video above. Your search for the perfect Vanilla Cupcakes is over! These have a professional bakery-style crumb that's way more plush and velvety than typical recipes. And very importantly, these stay perfectly fresh for 4 days - unheard of!

While for Vanilla Cake, I prefer using a standmixer, for these cupcakes, I find it's easier to use a handheld beater - see notes for why.

Metric - click button above ingredients. Sweetness - Note 11. Cake flour - no need, better with plain flour. See Notes for four key things to guarantee success.

Preparation:

Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.

Place cupcake liners in a standard muffin tin. (Note 9)

Cool & frost:

Remove from oven. Cool just 2 minutes then use a fork to help remove and place on cooling rack. Cool completely before icing with frosting of choice (Note 11 for ideas), or cream and fresh berries or jam.

read recipe from start to finish before starting;

make sure your baking powder is not past its expiry (see Note 2);

work in order of steps per recipe; and

once you start, keep going until it's in the oven. Do not at any point leave batter sitting around - bubbles will subside!

RECIPE NOTES
1. Cake flour works just fine with this recipe, but butter and vanilla flavour, and crumb is ever so slightly better using plain / all purpose flour. Also, cake flour makes the cake surface more tacky the next day.

2. Baking powder - dead baking powder is a common problem with cake fails. To ensure yours is good, even if not past expiry, place 1/2 tsp in a bowl and add 1/4 cup boiling water. If it bubbles, it's good. If not, it's dead - chuck it!

Baking soda (bi-carb) won't make the cake rise quite as well. If you have no choice, then use 3/4 teaspoons of baking soda.

3. Eggs - important to be at room temp as they fluff better when whipped which is key to the fluffy texture of these cupcakes. Quick way to warm up fridge cold eggs - place in a large bowl, cover with warm tap water (just warm, not hot), leave for 5 minutes. Wipe dry (to avoid residual water dripping into bowl), then use per recipe.

Large eggs - 50 - 55g / 2 oz per egg this is the industry standard of egg sizes sold as "large eggs" in Australia and the US. If your eggs are significantly larger or smaller in size, just weigh your eggs and use 100 - 110g / 4 oz in total (including shell) or 90 - 100 / 3.53 oz in total excluding shell (crack eggs, whisk THEN pour into a bowl to measure out what you need).

4. Caster / superfine sugar are finer grains than regular / granulated sugar so it dissolves easier when whipped with the eggs. Granulated / regular sugar sometimes doesn't fully dissolve which doesn't affect the rise or texture but can leave some very fine brown sugar specks on the surface / sides. Not a big deal - just visual if serving undecorated. (But who serves cupcakes naked??)

Do not reduce sugar - 3/4 cup is the minimum required for the eggs to whip into a stiff enough foam to make cupcakes rise sufficiently.

5. Milk - if you sub with lower fat milk then the texture of the crumb becomes a little less tender. Do not substitute with non-dairy milk, such as soy or almond milk.

6. Vanilla come in all sorts of qualities. I use Vanilla Extract. Better quality (more expensive) = better flavour, but I think vanilla bean paste is wasted in cakes.

7. Oil - just 1 1/2 teaspoons makes a noticeable difference to the moistness on the day it's made and most especially 4 days later.

8. Oven preheating - 30 minutes preheat is recommended to ensure no loss of heat when the oven door is opened. Never use the rapid heat function on your oven for baking, no matter how fancy your oven is!

9. Muffin tin and cupcake liners - use cupcake liners that sit about 4mm / 1/6″ above the rim of standard muffin tin holes (1/3 cup holes). This is the perfect size to use 1/4 cup standard ice cream scoops to fill with batter, and makes perfect size cupcakes.

Recipe will also work for larger and mini cupcakes but you'll need to adjust the bake time.

10. Milk must be hot / very warm when mixed with batter. So heat it up just before starting the batter. Don't do this way ahead and let the milk cool (this affects rise).

11. Frostings - see full list of ideas in post and links to recipes! Pictured in post with the following:

- Vanilla Buttercream (in my Vanilla Cake recipe) - makes enough for 12 x tall swirls (pictured in post) or 24 knife-smeared (3rd photo in post)

- Chocolate and Vanilla Swiss Meringue Buttercream (coming soon!)

12. Sweetness note - these cupcakes are sweeter than Asian cakes, less sweet than typical Western cupcakes (usually 1 cup sugar for 12 cupcakes).

Please do not reduce sugar - 3/4 cups is minimum required to make the eggs foamy enough to rise.

13. Different measures in different countries - tablespoon and cup sizes differ slightly from country to country. In most recipes, the difference is not enough to affect the outcome of the recipe, but for baking recipes, you do need to be careful.

These cupcakes have been specifically tested using both US and Australian cups (the two countries with the greatest size variance) and they came out exactly the same. So you can have confidence that this recipe can be used no matter which country you are in - only exception is Japan (cup sizes are considerably smaller (200ml) so please use weights provided).

For absolutely certainty, opt to use the weights provided (click Metric toggle button above ingredients). Professional kitchens only use weights.

14. Storage - because cupcakes are small, they will dry out faster than cakes if left out. So be sure to put unfrosted cupcakes into an airtight container as soon as they are fully cool.

Best way to store - airtight container in pantry, not fridge. Will stay near perfectly fresh for 4 days;

If extremely hot where you are, they will need to be refrigerated. This does dry them out a touch, but they are still excellent. Take out 30 minutes before serving to bring to room temperate before serving;

Frosted cupcakes must be stored according to the storage directions of the frosting - most will require refrigeration above a certain temperature or if kept for a prolonged period of time;

Freezer - place parchment paper on surface, then wrap in cling wrap and put in an airtight container, or place in ziplock bag. Freeze up to 3 months. Thaw overnight in fridge, bring to room temperature before serving.

15. Nutrition per cupcake. Cupcake only ie no frosting.
Keywords: cupcakes, vanilla cupcakes

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

Life of Dozer

It is a good thing that oven door is heatproof, otherwise he'd scorch his little nose!

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Vanilla Cupcakes (that actually stay moist)

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These incredible vanilla cupcakes are light and fluffy with a plush crumb, and they stay fresh and moist for 4 whole days!

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Recipe for Teacher Appreciation Week by James Casey

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Recipe for Teacher Appreciation Week by James Casey

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A step-by-step guide for how to make EASY Chocolate Covered Strawberries, including ideas for toppings and a guide for making a DIY strawberry bouquet.
Chocolate Covered Strawberries

Despite being one of the easiest and cheapest desserts to make, chocolate covered strawberries are one of those fancy, bite-size desserts that everyone loves. They're beautiful and impressive looking, but they're incredibly simple. One batch of chocolate covered strawberries only takes about 20 minutes to make!

What type of chocolate should you use for Chocolate Covered Strawberries?

Since this is such a simple recipe with just two basic ingredients, the quality of chocolate is really important. The higher quality of chocolate, the better they will taste, and I've found that Baking Chocolate works best.

A cheap bag of chocolate chips will not taste as good or melt easily. High quality chocolate (or baking chocolate chips) tastes less processed, melts easier, and really helps give the strawberries a nice beautiful coat after dipping.

I usually use Ghirardelli baking chips, or Baker's Baking Chocolate and I'm always pleased with the quality and price. I prefer bittersweet or semi-sweet, but you can use milk chocolate, semi-sweet, bittersweet, or white chocolate for dipping strawberries.

How to melt chocolate for dipping:

The easiest way to melt chocolate is in a double boiler or in the microwave. If you don't own a double boiler, you can make your own with a simple saucepan and heat-safe glass bowl (see tutorial below).

How to make your own double boiler:

Fill a saucepan ¼ full with water and bring the water to a low gentle boil.

Reduce the heat to the lowest setting and set a large (heat-proof) glass bowl on top, making sure the bowl tightly covers the pot. Make sure there are a few inches of space between the bottom of the bowl and the water.

Add chocolate to the bowl and stir constantly, until melted and smooth.

Remove the bowl from heat and add a handful of reserved chocolate to the bowl to temper the chocolate. Stir until the additional chocolate has melted.

Can I melt chocolate chips in the microwave?

Yes, you can melt chocolate chips in the microwave as long as they are a high quality brand of baking chocolate chips. I like to use these Ghirardelli Baking Chips . To microwave them, set your microwave at half power and stir the chocolate every 30 seconds until smooth.

How to make Chocolate Covered Strawberries:

1. Wash and dry the strawberries.

2. Prepare desired toppings (nuts, toasted coconut, etc.)

3. Prepare your workspace with a parchment lined baking tray to place the dipped strawberries on.

4. Melt the chocolate in a double boiler or in the microwave.

5. Dip the strawberries in melted chocolate.

6. Coat in desired toppings.

7. Lay the strawberries on prepared baking sheet and allow them to rest until the chocolate has set.

8. Drizzle with melted white chocolate if desired.

Topping ideas for Chocolate Covered Strawberries:

Chopped Nuts (peanuts, pistachios, pecans, etc.)

Toasted coconut

Sprinkles

Mini chocolate chips (any flavor)

Graham cracker crumbs

Crushed Oreo cookies

Melted white chocolate

Crushed candy canes

How to store chocolate covered strawberries:

Store chocolate covered strawberries in a cool location. You may store them in the refrigerator, uncovered, up to one day, leaving them on the same baking sheet you placed them on after dipping. If serving them the same day you make them (which is preferred), store them, uncovered, on your counter away from sunlight or heat.

Please do NOT freeze chocolate covered strawberries. As they thaw the strawberries will release moisture and ruin the chocolate coating.

How long do chocolate covered strawberries last?

Chocolate covered strawberries are best enjoyed within 1 or 2 days maximum. The chocolate on the strawberries will cause them to sweat and release moisture, so they are really best enjoyed the same day they are made.

Tips for perfect chocolate covered strawberries:

Pick good strawberries.
Choose firm, ripe strawberries without bruises and if possible, strawberries that are red all the way up to the stem.

Use room temperature strawberries and DRY THEM really well.
Take the strawberries out of the fridge 15-30 minutes before dipping them. Wash them and gently dry them all over with a paper towel. You want to make sure they're very dry, otherwise the chocolate won't set on them properly.

Temper the chocolate.
Tempering the chocolate will help prevent the chocolate covered strawberries from looking streaky, gray or dull after the chocolate sets. All you need to do to temper melted chocolate is set aside some of the chocolate to stir in at the end, after most of it has already been melted.

Melt all but 1 heaping tablespoon of the chocolate chips, and set the extra chips aside. Once you've melted the chocolate and it's smooth, remove the bowl from heat and add the reserved chocolate chips.

Stir them into the mixture until they melt. The chocolate added at the end will help temper the warm chocolate to make it the right consistency and temperature for dipping.

More EASY and fancy dessert ideas:

Recipe

Did You Make This Recipe?

RATE and COMMENT below! I would love to hear your experience.

Cut several bamboo skewers to different lengths. Stick the bamboo skewers into the leafy end of the strawberry. Place in a vase or mason jar.
To make a Chocolate Strawberry Bouquet: This post contains affiliate links. I love sharing my favorite products with you! *I originally shared this post May 2013. Updated February 2019.

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A step by step guide for how to make EASY Chocolate Covered Strawberries, including ideas for toppings and a guide for making a DIY strawberry bouquet.

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Another recipe for teacher appreciation week by Denver

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Another recipe for teacher appreciation week by Denver

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Look no further because a steaming stack of perfectly soft, Best Fluffy Pancakes are right here! Weekends will never be the same again. (No buttermilk needed.)

SIMPLE. EASY. QUICK. FLUFFY. The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes...ever!

No fail weekend pancake recipe

Every single Sunday begins with pancakes... and ends with leftover pancakes from the morning. These are everything you want in a pancake. They're soft and so fluffy... each mouthful melts in your mouth... you'll be reaching for more than one. Stack. Possibly.

How To Make The Best Fluffy Pancakes

It all starts with the batter. Too thick and they will be gluggy and undercooked on the inside. Too runny, and the pancakes will spread out and won't fluff up. I like to test the batter with my spoon or ladle, lifting it gently above the rim of the bowl. It has to be thick BUT able to run slowly and nicely off of the spoon. A couple of lumps is okay, but I do like to smooth out my batter as much as I can gently with a wire whisk.

How To Cook Perfect Pancakes

1. Preheat your good quality, non stick pan or griddle on medium heat first. Once it's hot, lower the heat down to low-medium heat. Wait about two minutes. This part is crucial and so worth it. Lightly grease the pan with a small amount of butter (yes, even on non stick pans), and wipe away any excess butter with a sheet of paper towel.

2. Use a 1/4 cup measuring cup to pour your batter so you get perfect, evenly sized pancakes. Start pouring from the middle, then continue pouring slowly in a circular motion so that the batter spreads into perfect round shapes.

3. Allow the pancakes to cook properly! Don't rush them on high heat, or flip them too early. Let that under-side cook to a beautiful golden brown colour, and when bubbles start forming on top and around the surface (batter side), they are ready to flip.

4. How to get that flip perfected without creating lopsided pancakes? Grab a good, plastic spatula and slide it underneath the pancake. Use your WRIST to gently flip them instead of using your whole arm. You'll know what I mean when you're in front of your pan ready to flip. THIS makes a HUGE difference.

......perfect pancakes. Almost like a good sponge cake!

Watch how we make the BEST pancakes!

More Pancake Recipes!

Easy 3-Ingredient Pancakes
Zebra Marble Pancakes
Whole Wheat Choc Chip Banana Bread Pancakes
Fluffy Blueberry Pancakes

Nutritional Information has been calculated per pancake.

Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg.

Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that's okay).

(The batter will be thick and creamy in consistency. If you find the batter too thick -- doesn't pour off the ladle or out of the measuring cup smoothly -- fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).

Set the batter aside and allow to rest while heating up your pan or griddle.

Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.

When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.

Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!

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SIMPLE. EASY. QUICK. FLUFFY. The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes...ever! Every single Sunday begins with pancakes... and ends with leftover pancakes from the morning. These are everything you want in a pancake.

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Aaliyahs Antipasti Picnic Board teacher appreciation  

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Aaliyahs Antipasti Picnic Board teacher appreciation  

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Artfully place cold cuts of meat and marinated vegetables on a beautiful platter then let everyone dig in.

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Easy cookies to make

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A terrific chocolate chip cookie recipe that is dangerously easy and makes soft, buttery cookies! No creaming butter, no beater required, no refrigeration, no rolling dough into balls and these are not too sweet. The hardest part is waiting for the cookies to cool. Watch the video and see my mother getting in trouble for trying to swipe one off the tray!

Chocolate Chip Cookie recipe

A long awaited reader request.... I've lost count of the number of times I've had people writing in asking for my chocolate chip cookie recipe!

In truth, I was sitting on it because I wanted to make sure I tested it properly for different measures in different countries. If you've ever tried a cookie recipe written by someone in another country and had it fail miserably, chances are that it's because of the difference in cup, tablespoon and teaspoon measures between countries. As an example, 1 standard Australian cup of flour is 150g/5.3 oz whereas 1 standard US cup is 120g / 4.5 oz.

For most recipes, the difference between measures is not enough to affect the recipe or the difference is proportional across the whole recipe so it still works fine. However, for baking recipes, you really have to be careful. Especially cookies and cakes.

So that's a little tip for you when using baking recipes - check the country of origin of the writer. If it's not your country, proceed with caution! 😉

Oh - in case I forgot to make it really clear - yes I've tested this recipe using Australian & rest of world cups (all exc US are very similar) and US cups and weight measures.

Oh - and this is based on a Cooks' Illustrated tried and tested recipe. That always helps!

This chocolate chip cookie recipe may be a little different to most you've come across. It's unique in that there's no creaming butter, no electric beater is required, there's no refrigeration of the dough (unless it's stinking hot where you are!) and there's no rolling dough.

Dump and mix. The batter will be quite soft at first because of the melted butter, but after 5 minutes or so, it firms up into a soft dough that can be scooped onto the baking tray and it holds its form perfectly. Using an ice cream scooper with a lever (seriously handy kitchen utensil - cookies, pancakes, MEATBALLS), it's super quick to dollop the dough into perfect round mounds that spread into beautiful round cookies.

I've tried to capture how soft these cookies are in the recipe video (below the recipe). I hope I've succeeded. I also hope I've succeeded in showing you how straight forward these are to make.

Dangerous. I should have called these Dangerous Choc Chip Cookies.

Happy weekend everyone! - Nagi xx

For Cookie Monsters 🙋🏻‍♀️

PS That moment when I smack my mother's hand in the video..... I have been wanting an excuse to do that all my life....

PPS This recipe makes big cookies about 10cm/4″ wide. I have a cookie baking session planned this weekend and plan to test out different sizes for bake times and will update the recipe! <- Said baking session took place, recipe updated for directions for small cookies!

PPPS I don't know why it is but my recipes always seem to come out with odd numbers. This recipe makes 13 cookies. THIRTEEN. My trays fit 6 each perfectly. Which means I have to have a third tray.....for just ONE cookie. 🙄

Soft Chocolate Chip Cookies recipe video!

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Soft Easy Chocolate Chip Cookies

RECIPE VIDEO ABOVE. These may well be the easiest chocolate chip cookies in the world! These are big, soft, buttery and are made without a beater, no creaming butter, no refrigeration required and no rolling the dough into the balls. Adapted from Cooks Illustrated. Makes 13 large or 26-30 small. {This recipe will work no matter which country you live in - see Note 5. High altitude baking - see Note 6.}

Preheat oven to 180C / 350F (standard) or 160C/320F (fan / convection). Place oven shelf in the middle of the oven.

Line 2 trays with baking / parchment paper.

Whisk the flour, salt and baking soda in a bowl.

Place the butter in a large heatproof bowl. Microwave until the butter is almost fully melted (25 sec for room temp butter, 40 sec for fridge cold butter on high).

Whisk to finish melting the butter. (Note 2)

Add brown and white sugar, whisk energetically for 15 seconds.

Add egg, yolk and vanilla, whisk well for 15 seconds.

Add flour mixture and mix until flour is almost fully incorporated.

Add 1 cup chocolate chips, stir to disperse and flour is fully incorporated. Batter will be quite loose.

Stand for 5 minutes for batter to firm up a bit so it is scoop-able into mounds. (Note 3)

LARGE COOKIES: Scoop up a level ice cream scoop / 3 tbsp / 1/4 cup (Note 4) and place on baking trays 5cm / 2" apart - 13 balls. Top with remaining choc chips (these remain on surface once baked = prettier).

SMALL COOKIES (26 - 30): Scoop up 1.5 tbsp (heaped tbsp measure) OR 1/2 an ice cream scoop (this works well). Place on baking trays 4cm / 1.75" apart, top with choc chops.

Bake 1 tray at a time. LARGE COOKIES: Bake for 8 minutes, then rotate the tray and bake for 3 minutes (11 minutes in total). SMALL COOKIES: Bake 6 minutes, turn then bake 3 minutes (9 min total). The cookies should be just golden on the edges and pale golden on top. They will be slightly puffed up.

Cool on the tray - they finish cooking. They will lose the puffiness while resting. Dig in and get your cookie fix!

1. I switch between light and dark brown sugar, I use whatever I have. If I had both, I probably use light over dark more often. The flavour difference is not noticeable to me. Light brown sugar will produce a slightly paler cookie which does suggest its softness.

2. If the butter is fully melted in the microwave so it's transparent when you take it out, the cookie is not quite as soft. Not a deal breaker, just a little tip that makes a difference!

3. FIRMING UP BATTER: While the butter is warm, the batter is quite loose (see video). Standing for just 5 minutes firms up the batter, turning it into a soft cookie dough so when you drop mounds onto the tray, they stay in a mound shape. If it is super hot where you are, you may need to refrigerate for a bit.

4. A standard ice cream scooper is 3 tablespoons. The ones with levers like what I use in the video are a terrific utensil that I use more frequently for things like cookies, pancakes and even meatballs more than I do ice cream!

You can also make smaller cookies and I will update this recipe with a guide for baking times for different size cookies in the near future - there are cookie baking plans for this weekend!

5. HIGH ALTITUDE BAKING - a reader at 7200 ft reported that this worked perfectly with the sugar reduced to 3/4 cup (total).

DIFFERENT COUNTRY CUPS: No need to do any calculations to adjust, this recipe will work no matter which country you are in with the exception of Japan, please use weights provided.

Background: Measuring cups and teaspoons can differ between some countries. For most recipes, the difference is not material enough to affect the recipe. However, for baking recipes, it does make a difference. I've tested this recipe with US cups, Aussie cups (which is very close to rest of world) and weights. No difference!

6. STORING: Keeps great for 3 days in an airtight container and they freeze well too. Dough keeps great in the fridge for 3 days - it will firm up so roll into balls and place on tray, then add 1 minutes to the bake time. Cooked cookies freeze great - defrost before serving.

7. HIGH ALTITUDE BAKING: I'm thrilled to share that a reader, Marg (4 June 2017) who lives at high altitude (985 m/3200 ft) made the following adjustments: reduced total sugar to 1/2 cup (1/4 each brown and white), increased oven to 170C/340F, and used 2 eggs (to avoid having left over egg white). She said the cookies spread a bit because she used 2 whole instead of 1 yolk + 1 egg per recipe, but they were not flat, were soft and she didn't miss the sugar. Would love to hear if anyone at high altitude makes this using 1 whole + 1 yolk + Marg's other adjustments!

The Cooks' Illustrated recipe I adapted my recipe from doesn't prescribe exact adjustments, but provided a guideline which Marg based her adjustments on: "For High-Altitude Baking: Problem: Cookies spread too much in the oven. Solution: Use less sugar. Increase the oven temperature and decrease the baking time. Problem: Cookies are too dry. Solution: Add an extra egg or yolk."

8. This is adapted from a Cooks' Illustrated recipe. I reduced sweetness (plus this made it a touch softer), cut out a step to brown butter (which they do to add more flavour which I don't miss when I exclude) and I reduced the butter a touch which I find makes the dough slightly quicker to make and consistently yields a better scoop-able dough without affecting the butteriness of the cookie. So...erm, I did actually change it quite a bit over the years. This recipe is my idea of a perfect Chocolate Chip Cookie that happens to be very simple to make!

9. Yes, this makes 13 large cookies. It is so annoying because my trays fit 6 each! Nutrition is per giant cookie, halve it for small cookies.

Keywords: Chocolate chip cookie recipe

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

At the coffee shop responding to messages and recipe questions on my site.....and Dozer wanting to know what I'm writing. That's a nice way of saying he's being annoying, shoving his face onto my computer!!

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A terrific chocolate chip cookie recipe that is dangerously easy and makes soft, buttery cookies! No creaming butter, no beater required, no refrigeration, no rolling dough into balls and these are not too sweet. The hardest part is waiting for the cookies to cool.

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Recipe to make for teacher appreciation week by Jackson B.

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Recipe to make for teacher appreciation week by Jackson B.

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My private messenger chats with my sisters and cousins are the most random things I've ever witnessed. One second, we're talking about weird dreams, and the next, we're reminiscing about Royal Dansk butter cookies.

Memba' them?

They came in that blue tin, and everybody's grandma had an empty one that she stored sewing supplies or other junk in.

Well, we all sat there on Messenger, discussing how much we loved/hated these cookies. We picked them apart and left no stone unturned. I still giggle at how we can chat about absolutely nothing for hours and love every minute of it, just like when we were kids.

My sister stated that she didn't care for them because they had no business calling them butter cookies with such a barely-there butter flavor.

As I studied and devoured my tin of Royal Dansk cookies like I was a Food Network judge, I had to agree. Where was the butteriness?? Where was the crisp, melt-in-your-mouth texture that the best butter cookies are known for?

Actually, I couldn't even tell you the last time I had a really good homemade butter cookie.

Hmmmm...you already know what was about to happen. Yep, it's time to make butter cookies!!

What are butter cookies?

Butter cookies are classic cookies known for their rich, buttery flavor, and crisp texture. The flavor is lightly sweetened with warm notes of butter and vanilla. Similar to shortbread cookies, they are very popular around the holidays and are often given as Christmas cookie gifts.

Traditionally, butter cookies are made with very simple ingredients: flour, sugar, butter, eggs, and vanilla extract. But they are so easy to change up with different flavorings and extracts to create flavored butter cookies.

I love using my cookie press with butter cookies. The dough is a dream to work with, and you can create some pretty cool designs!

Grab the tea and coffee because these little guys are the perfect companion.

Tips for making the BEST Butter Cookies

Use fresh, quality ingredients. Butter cookies have few ingredients, so it's important to use fresh and high-quality ingredients for the best taste! I like to use Mexican vanilla, farmer's market unsalted butter, and fresh eggs from my sweet hen girls, whenever I can.

Use room-temperature butter- Let the butter sit out so that it is soft before creaming it with the shortening and sugar. This will give you an incredible finished texture.

Don't overake- Because these cookies are light in color, it can be difficult to tell when they are done. Once the edges of the cookies turn barely golden, they are ready. Overbaking will create dry cookies that don't have the melt-in-your mouth texture.

Chill the dough- In order for the cookies to maintain their shape and not spread in the oven, the dough needs to be chilled.

Using a cookie press

Butter cookie dough is perfect for the cookie press. There are so many fun designs that make them even more irresistible. Here is the cookie press I have from Amazon.

If you do not have a cookie press, then you can simply roll the dough into small logs, slice it into circles, place them on the baking sheet and chill. Or you can wrap the logs of dough in plastic wrap and chill until you are ready to use.

Alternatively, you can use an open star tip (1/2 inch opening)on a piping bag. Simply pipe the cookie dough onto the cookie sheet.
INGREDIENTS

Unsalted butter, room temperature - This is main flavoring for the cookies.It gives an authentic buttery flavor.

Butter-flavored shortening- Enhances the butter flavor while helping the cookies maintain their shape while baking.

Granulated sugar- Used to sweeten the cookies and provide a crisp texture. Creaming the sugar with butter and shortening creates an airiness, that helps these cookies achieve their light and delicate flavor.

Sea salt- Balances the sweetness.

Large Egg Yolks- Add richness to the batter while deepening the yellow color and acting as a binding agent.

Pure Vanilla extract- Compliments the butter flavor.

Butter emulsion (optional)- Kicks the butter flavor up even more. (Here is the one I use from Amazon)

All-purpose flour- Provides structure for the cookies

DIRECTIONS

1. Line a large baking sheet with parchment paper or a silicone mat. Set aside.

2. In a large bowl, cream together butter and shortening.

3. Add sugar and salt and mix until creamed thoroughly.

4. Add egg yolks, vanilla extract, and butter emulsion if using.

5. Mix until well combined, being sure to scrape down the sides of the bowl.

6. Stir in the flour a little at a time using a rubber spatula or large spoon until all the flour is combined and a soft, uniformed dough has formed. (I like to knead the dough a little bit with my hands to get all of the flour worked in)

7. Load the dough into your cookie press and press the cookies out onto the baking sheet (You can place the cookies close together since this is the pan that will go into the fridge. If you find the dough too soft for the cookie press, you can chill it for a bit)

8. Place the tray of cookies into the fridge for 1 hour.

9. Preheat oven to 350 F and move the rack to the middle position.

10. Line another baking sheet with parchment paper and place the cold cookies on the pan about 1- 2 inches apart. (You'll need to work in batches, so keep the remaining cookies in the fridge until ready to bake)

11. Bake for 13-16 minutes or until the edges are golden. (may need more or less time so keep an eye on it at the 13 minute mark)

12. Once done, let cookies sit on the pan until the pan is cool to the touch. (Do not try to remove the cookies before they have firmed up. They will be very fragile but will crisp up as they cool.)

13. Once cookies are firm and crisp, place them on a wire rack to cool completely.

14. Store cooled cookies in an airtight container.

How to Make Old-Fashioned Butter Cookies Recipe

Common questions:

Can I replace the shortening with butter? Yes, you can replace the shortening with butter, but the texture will be a bit different. Spectrum make an all-vegetable based butter-flavored shortening that's great.

Can I use cookie cutters for these cookies? Sure can! If using cookie cutters, make sure that the dough has been chilled before cutting out the shapes and before baking, to prevent it from spreading in the oven.

Do I have to chill the dough before placing it into the cookie press? No, however if you find the dough it is too sticky, you can chill it first. I usually don't chill the dough before pressing out the shapes though.

Change it up!

Dip It- Dip half (or all) of the butter cookie in melted chocolate, almond bark, or colored candy coating.

Sprinkles- Gently press festive sprinkles into the cookies before baking.

Color them! Adding food coloring into the sugar mixture to create colorful butter cookies to match your theme.

Extracts & Flavorings- Throw in some coffee extract, almond extract or orange extract for a big flavor boost! Play around with different flavorings like cinnamon or strawberry!

Butter cookies are perfect plain but so easy to change up to match any theme. Here are my favorite ways to jazz up butter cookies!

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Butter cookies recipe that taste like vanilla butter! Old-fashioned recipe that easy to make. Perfect butter cookies.

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Aaliyahs Raspberry lemonade cookies teacher appreciation 

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Aaliyahs Raspberry lemonade cookies teacher appreciation 

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Enjoy summer in a bite with these raspberry lemonade cookies! They're pillowy soft and bursting with tangy lemon and raspberry flavor. Made in just one bowl in half an hour, they're a breeze to whip up!

It takes a lot for me to veer away from my classic chocolate loaded cookie, like my brownie cookies or chocolate chip cookies, but these raspberry lemonade sugar cookies do just that. They are the quintessential summer time cookie with their hot pink sweet raspberry swirls, made from real fruit, and zesty lemon flavor. They're chewy and soft with a cake-like texture all in a classic cookie shape.

If you're more of a strawberry fan, try these strawberry cheesecake cookies!

Ingredients and Substitutions

Unsalted Butter - This is what gives the cookies that nice chewy texture. Use dairy-free butter if needed.

Sugar - White granulated sugar is used to provide a chewy texture and sweeten the dough.

Gluten free 1:1 flour - You can also use all purpose flour if desired.

Lemon - Both the juice and zest are used in the dough to give it a tart lemon flavor. Fresh lemon juice is preferred but you can use store-bought as well and will need to increase the amount to 1 ½ tablespoons of lemon juice.

Frozen raspberries - You can either use store-bought frozen raspberries or freeze fresh raspberries. If you choose to freeze your own berries, make sure they are completely dry before placing them in the freezer. You don't want any water on them or they will become icy. In this recipe we want little pieces of raspberries, not full plump berries, so eventually you will break them up with your hands.

How to Make Raspberry Lemonade Cookies

You will need a large bowl, an electric mixer or stand mixer, cookie scoop, and a cookie sheet with parchment paper for these cookies.

Step 1 : Cream the butter and sugar together. In the bowl of a stand mixer with the paddle attachment or with a hand mixer, add the room temperature butter and sugar and beat on medium speed until light and creamy.

Step 2 : Add the wet ingredients. Add the egg, vanilla extract, and lemon juice to the bowl and mix well to incorporate.

Step 3 : Fold in the dry ingredients. Add the gluten free flour, baking soda, baking powder, and lemon zest and fold into the batter with a rubber spatula. Stop folding when there is still a little flour mixture left in the bowl.

Step 4 : Add the frozen raspberries. If you haven't already, break up the frozen raspberries into pieces with our hands. Add them to the bowl and gently fold into the cookie dough with only a few folds. Don't over mix this step, we are looking for little ribbons of raspberries in the lemon dough. The natural raspberry juices will dye the dough a hot pink color so there is no food coloring required!

If you are using a stand mixer, only mix on low speed for a few seconds.

Chill the bowl of dough in the fridge for at least 10 minutes. Because the frozen raspberries release water and juice as they're mixed into the batter, it's important to pop the dough back in the fridge so it can firm up again before baking the cookies. It won't take long! Go ahead and preheat the oven while the dough is chilling.

Step 5 : Bake in the oven. Use a large cookie scoop if making large cookies or a medium cookie scoop for regular sized cookies. Scoop the dough onto a prepared baking sheet, leave about 2 inches in between each cookie ball, and bake in the oven until the edges are set and golden.

Let the cookies cool on the baking sheet before transferring them to a wire rack to cool completely. Sprinkle some extra coarse cane sugar on top of the cookies while they're cooling if desired.

Expert Tips

Break the frozen raspberries into smaller pieces. This makes it easier to fold into the batter and scoop into cookie dough balls. I do this with my hands by pinching each raspberry in between my thumb and pointer finger. You can also use the back of a fork.

Don't over mix the raspberries into the dough. Ideally you should only have to fold the dough about 4 - 5 times to distribute the raspberries into the dough. As the raspberries mix with the dough, portions of the dough turn a hot or soft pink color. You want ribbons of pink color with some plain cookie dough color in the mix too to create a marbled effect.

Remember to chill the dough while the oven preheats. The cookie dough can become a little soft as the raspberries defrost. Chilling it helps to keep the dough in tact to create beautiful cookies.

Allow the cookies to cool before transferring them to a cooling rack. They will be very soft and flimsy while they're warm but will firm up as they cool down making the easier to pick up with your hands.

How to Store

Once the cookies have cooled completely, transfer them to an airtight container and store them out on the counter. They will keep for up to 5 days and get even softer after each day.

Can I Make These into Strawberry Lemonade Cookies?

I haven't tried this but I don't see why it wouldn't work. I would use frozen strawberries and break them up into smaller pieces in a food processor by pulsing just a few times. Then fold them into the cookie dough just like you would the raspberries and bake as directed.

For more cookie ingredients, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
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Recipe

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Enjoy summer in a bite with these raspberry lemonade cookies! They're pillowy soft and bursting with tangy lemon and raspberry flavor. Made in just one bowl in half an hour, they're a breeze to whip up!

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Treat for teacher appreciation by Denver

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Treat for teacher appreciation by Denver

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Best Homemade Churros Recipe {Traditional Spanish Dessert}

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Have you ever tasted authentic Spanish churros? If not, put them on your bucket list or make these homemade churros to satisfy your sweet tooth cravings right away! Churros are a typical Spanish dessert that can be bought and enjoyed all over Spain.

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With this latest heat wave, we are indulging in plenty of frozen goodies around here. Not only have I caved in to the usually forbidden ICEE more than once, we've also been making plenty of our own ice cream. I'm actually shocked we never had to buy one carton of ice cream at the store this summer.

When I received my first ice cream maker last summer, I was like a kid with a new toy. The whole family loves the endless possibilities we have with this little machine. The boys are fascinated by the oft overflowing ice cream that cascades down the sides when we've been overly enthusiastic with our add-ins. They clamor for rights to taste test our creation before we've even transferred it to its rightful container.

I've admitted before that I'm quite the Plain Jane when it comes to ice cream. Pure, unadulterated vanilla bean ice cream will always hold a top spot in my tummy. Hubby and the kids claim mint chip ice cream as their frontrunner. But now this Cookies and Cream Ice Cream is a very serious contender, with its creamy smooth sweetness and crunchy chocolate cookies strewn throughout. Cookies. And cream. So, so, sooooo gooood.

Amazingly, this creamy Cookies and Cream Ice Cream is eggless. That's right; no messing with eggs in this cool recipe. It's wonderfully easy, uses just a handful of ingredients, and comes out tasting fabulous. It's every bit as yummy as this egg-free berry ice cream we recently made. Chocolate cookies are just a little more defiant.

Enjoy!

Cookies and Cream Ice Cream
Source: Chew Out Loud, adapted from Cuisinart Recipes

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Cookies and Cream Ice Cream - Chew Out Loud

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With this latest heat wave, we are indulging in plenty of frozen goodies around here. Not only have I caved in to the usually forbidden ICEE more than once, we've also been making plenty of our own ice cream. I'm actually shocked we never had to buy one carton of ice cream at the store this summer.

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Get Pineapple Upside-Down Pancakes Recipe from Food Network

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Food Network Magazine has given an old-fashioned favorite a fun new twist.

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Get Pizza in a Mug Recipe from Food Network

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Aaliyah's Tanghulu sugar-coated crunchy fruit kabobs teacher appreciation 

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Aaliyah's Tanghulu sugar-coated crunchy fruit kabobs teacher appreciation 

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Tanghulu Recipe (Chinese Candied Fruit) - FeedMi

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This tanghulu recipe for a popular Chinese candied fruit snack only requires 3 ingredients and has the most satisfying crunch!

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These pizza muffins are crescent roll cups filled with pizza sauce, cheese and pepperoni, then baked to golden brown perfection. A fun recipe for pizza bites that's the perfect appetizer, light meal or after school snack!

Need a quick snack that's easy to make and kid friendly? These pepperoni pizza cups have just 5 ingredients and are ready in 15 minutes! This of my favorite snacks recipes along with pigs in a blanket, mozzarella sticks and mini quiche!

Pizza is pretty much every kid's favorite food, and my girls are no exception! Anything pizza flavored is always a hit in my house, and these pizza muffins are a fun take on a classic pizza. Best of all, they can be on the table in just 15 minutes!

Try these along with some of my other favorite pizza flavored recipes like pizza pasta, pizza stuffed shells and pizza dip with pepperoni!

Pizza Muffins Ingredients

To make pizza muffins, you'll need just 5 ingredients - crescent roll dough, pizza sauce, mozzarella cheese, pepperoni and a sprinkling of parsley.

How Do You Make Pizza Muffins?

When you make this pizza muffins recipe, the first step is to cut your crescent roll dough into squares. Press each crescent roll dough square into the well of a muffin tin forming little cups. Spread in the cups a layer of pizza sauce. Add some shredded cheese and your favorite toppings. My go to topping is pepperoni, but you can use whatever you like. Put the muffins in the oven and they'll be ready to eat in about 10-12 minutes. When the muffins come out of the oven, let them cool a bit, remove them from the tin. Sprinkle them with parsley and enjoy!

Tips For The Perfect Pizza Muffins

You can cut your crescent roll dough with a pizza cutter

I like to add a little sprinkling of parsley for added color, but I know some kids (and adults!) can be adverse to the "green stuff", so feel free to omit the parsley.

Put a little cooking spray on the muffin tin to avoid the muffins sticking to the tin.

Leftover savory muffins stay good in the refrigerator up to 3 days in an airtight container. Simply reheat them in an oven for a few minutes at 350 degrees F.

This recipe can easily be doubled or even tripled if you're feeding a crowd.

Quick Tip

For this recipe, you'll want to look for crescent roll dough sheets, they come in a can just like regular crescent rolls.

Recipe FAQs

Can you freeze pizza muffins?

Flavor Variations

These pizza muffins are a satisfying snack as-is; however, you can customize them to your own taste.

Toppings: I keep things simple and use mini pepperoni as a topping, but other great options would be diced bell pepper, sliced black olives or other veggies. You could also use cooked and crumbled Italian sausage, Canadian bacon or chopped up ham.

Spicy: Add some heat to your muffins with crushed rep pepper flakes on top, spicy pepperoni or spicy cooked and crumbled sausage.

Seasoning: Try some savory seasonings like a sprinkle of Italian seasoning, chopped fresh basil, oregano or a sprinkle of garlic powder.

Cheese: You can add other cheeses like parmesan cheese, provolone cheese or cheddar cheese.

These pizza muffins are perfect for a birthday party, or sometimes I serve them alongside sauteed broccolini and call it dinner. While these pizza muffins are always a hit with the kids, adults love them too!

I always keep a roll of crescent dough in the fridge so that I can whip up some pizza cups at a moment's notice. If you're a fan of crescent rolls, you'll definitely want to check out my list of 46 crescent roll recipes, there are tons of ideas for every occasion.

Love This Recipe?

Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

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These pizza muffins are crescent roll cups filled with pizza sauce, cheese and pepperoni, then baked to golden brown perfection.

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https://eckrich.sfdbrands.com/en-us/recipes/kid-pleaser-ham-turkey-sandwich/

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The name says it all--now you can enjoy the flavors of the classic campfire treat when you're on the go. The recipe comes from our book Camp Sunset: A Modern Camper's Guide to the Great Outdoors (Oxmoor House, 2016; $25).

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This homemade fudge recipe uses sweetened condensed milk, which makes the process quick and easy. It makes for a perfect holiday gift!

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Aaliyah Yogurt covered strawberries teacher appreciation 

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Aaliyah Yogurt covered strawberries teacher appreciation 

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These gorgeous yogurt covered strawberries are so easy to make! You'll dip fresh strawberries in vanilla yogurt for a sweet, healthy treat.

You can dye the yogurt with pink food coloring to make a gradient of white and pink dipped strawberries.

This is a great healthy Valentine's Day treat or fun after-school snack. It requires very little hands-on time, but it does take a few minutes to freeze.

Why You Should Make Yogurt Covered Strawberries

This sweet, healthy treat is so easy to make! It only requires a few minutes of hands-on time and then about 1 hour of total freeze time.

The vanilla Greek yogurt adds a little bit of extra sweetness to the berries, making for a delicious little bite. You can serve these as a snack or light dessert.

Because the yogurt is frozen, they will melt quickly, so serve them right before you plan to eat them!

Ingredients You'll Need

Strawberries - You'll use 12 fresh strawberries. Wash them and fully dry them before using them. If the berries have any moisture on them the yogurt won't stick to them.

Yogurt - You'll need 10 ounces of vanilla Greek yogurt. You won't use all of this yogurt on the berries, but you do need a large enough amount that you can fully dip the strawberries to cover them.

Pink Food Coloring - This is optional, but if you'd like a gradient of white to pink or all pink berries, you'll need a few drops of pink gel food coloring.

More Valentine's Day Recipes to Try

If you want more Valentine's Day inspiration, be sure to check out our healthy Valentine's Day recipes post and try some of these delicious treats!

Tips for Making this Recipe
Links on some posts are affiliate links and as an Amazon Associate I earn from qualifying purchases.
Specialty Ingredients - I used a pink food coloring from this Wilton Color Right set. I really like how concentrated the colors are - I use them for all sorts of recipes.

R ecommended Tools - I highly recommend using a piece of parchment paper to set the berries on after you dip them in the yogurt. Once the yogurt has frozen, the berries will be easy to peel off the parchment paper.

Storing Tips - Once the berries are removed from the freezer, the frozen yogurt will begin melting quite quickly. Serve them only when you are ready to eat them.

The berries will be able to sit out for 5 to 10 minutes before they start to melt. Pop them back in the freezer to get them to harden up again. You can save the berries in a freezer-safe container for up to one week.

If you try this recipe, let us know! Connect with us on Instagram and share your photos or leave us a rating.

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These gorgeous yogurt covered strawberries are so easy to make! You'll dip fresh strawberries in vanilla yogurt for a sweet, healthy treat.

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Easiest bacon sandwich I Kitchen Stories Recipe

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Add bacon strips to a frying pan over medium-high heat. Fry until crispy on both sides, approx. 2-3 min.

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Nathan Boyd's Recipe for teacher appreciation

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Nathan Boyd's Recipe for teacher appreciation

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This recipe for peanut butter cookies topped with chocolate kiss candies is deliciously simple, fast, and easy!

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All-beef hot dog on a poppy seed bun with mustard, relish, onion, tomato, pickle, sport peppers, and celery salt, made Chicago-style with no ketchup.

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Aaliyah's muddy buddy mix teacher appreciation 

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Aaliyah's muddy buddy mix teacher appreciation 

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I can't think of a more popular party snack than Muddy Buddies (Puppy Chow), made with Chex cereal coated in a chocolate, peanut butter and powdered powdered sugar.
Looking for a more fun snack ideas? You may like these Chocolate Chip Muffins, No Bake Granola Bars, or Classic Chocolate Cupcakes.

Did you grow up calling this amazing snack "muddy buddies", or "puppy chow?" Or maybe you called it "Monkey Munch" or "reindeer chow?" We grew up saying muddy buddies, but I think puppy chow more accurately represents the scene as people race to scarf down this favorite snack.

What I LOVE about Puppy Chow:

Adaptable: make this recipe your own with any kind of add-in (see ideas below).

Feeds a crowd: it's so easy to throw this snack together and you can make enough to feed a large group. (And trust me, your going to need enough to feed a large group!)

Shelf life: You can make it ahead of time, or freeze it!

How to Make Muddy Buddies:

1. Pour Chex into a bowl. Set aside.

2. Divide powdered sugar. Divide powdered sugar between two ziplock bags, adding 1 cup to each bag.* Set aside.

3. Melt in saucepan: chocolate chips, butter, and peanut butter (and salt, if using unsalted butter) and cook over medium-low heat, stirring, until melted and smooth. (Don't over-heat it, you want to heat it just until the mixture is smooth.)

4. Add vanilla. Remove from heat and stir in the vanilla extract.

5. Coat cereal. Pour over the prepared cereal in the bowl and stir to coat evenly. Allow to cool for a few minutes.

6. Shake with powdered sugar. Divide coated cereal between the two ziplock bags with powdered sugar, seal the bag and shake to coat the cereal.

Make Ahead And Freezing Instructions:

To make ahead: Muddy buddies will stay fresh for up to 1 week stored in an air-tight container at room temperature

To freeze: Place muddy buddies in a freezer safe bag or container and freeze for up to 2 months.

Substitutions and Add-in's:

Peanut butter substitutes: any type of nut butter will work

Cereal Substitutes: Crispix could also be used.

Cookies and Cream Muddy Buddies

Add M&M's

Add Reeses pieces

Add Mini chocolate chips

Add Reeses peanut butter cups

Add Any small color candies

Try one of these cereal treats:

Recipe

Muddy Buddies

I can't think of a more popular party snack than Muddy Buddies (Puppy Chow), made with Chex cereal coated in a chocolate, peanut butter and powdered powdered sugar.

*If you don't have ziplock bags on hand you could use a large container with a lid to shake them, or spread the mixture onto a large baking sheet and sift the powdered sugar over it, tossing to evenly coat.

Peanut butter: can be substituted with another type of nut butter

Measure cereal into a large bowl. Set aside. Divide powdered sugar between two ziplock bags, adding 1 cup to each bag.* Set aside.

In a saucepan add chocolate chips, butter, and peanut butter (and salt, if using unsalted butter) and cook over medium-low heat, stirring, until melted and smooth. (Don't over-heat it--just warm it until melted and smooth.)

Remove from heat and stir in the vanilla extract.

Pour over the prepared cereal in the bowl and stir to coat evenly. Allow to cool for a few minutes.

Divide coated cereal between the two ziplock bags with powdered sugar, seal the bag and shake to coat the cereal.

Muddy buddies will stay fresh for up to 1 week stored in an air-tight container at room temperature or can be frozen for up to 2 months.

Cereal: Crispix could also be used.

M&M's

Reeses pieces

Mini chocolate chips

Reeses peanut butter cups

Cookies and Cream Muddy Buddies

Any small color candies

Make ahead Instructions: Muddy buddies will stay fresh for up to 1 week stored in an air-tight container at room temperature
Freezing Instructions: Place muddy buddies in a freezer safe bag or container and freeze for up to 2 months.

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

RATE and COMMENT below! I would love to hear your experience.
This post contains affiliate links.

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I can't think of a more popular party snack than Muddy Buddies (Puppy Chow), made with Chex cereal coated in a chocolate, peanut butter and powdered powdered sugar. Looking for a more fun snack ideas? You may like these Chocolate Chip Muffins, No Bake Granola Bars, or Classic Chocolate Cupcakes.

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Another sweet recipe for teacher appreciation week by Jackson B.

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Another sweet recipe for teacher appreciation week by Jackson B.

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These red velvet cupcakes are a gorgeous red color, moist and fluffy, have the most amazing flavor, and are topped with a luscious cream cheese frosting. An easy recipe that is great year-round!

I found long ago that getting a really, really good red velvet cupcake could be totally elusive. Some are dry, some are TOO red. It propelled me to make a great version at home.

I did some reading, I looked at a lot of recipes, and in the end I decided to try this one, which originated at the Hummingbird Bakery. And I'm so glad I did, because I don't think a better one could exist.

If you are looking for a super moist red velvet cupcake recipe, this is IT! They are everything you could hope for - moist, fluffy, a tiny bit chocolatey, and a perfect vehicle for a heaping pile of cream cheese frosting!

Don't save these just for Valentine's Day; they are great at Christmas, birthdays, or as an everyday treat!

Key Ingredient Notes

While we use some pantry staples like flour, sugar, and vanilla extract, below are notes on the essential ingredients for our red velvet cake recipe:

Cocoa Powder - Use unsweetened, natural cocoa powder here. We want to avoid Dutched since it has already been alkalized.

Vinegar - The reaction of the vinegar with the buttermilk helps to pull out the red hue in the cocoa powder. For this recipe, we use white vinegar, but you could also substitute apple cider vinegar.

Buttermilk - Using soured milk is a key component to red velvet cakebatter, as the acidic liquid is needed to combine with the baking soda and cocoa powder to get the rise and texture right.

Baking Soda - This works magic with the cocoa powder and buttermilk to get a beautiful rise and tender crumb.

Red Food Coloring - We want to boost that beautiful red color! You can use either 2 tablespoons of liquid food coloring or 5 to 6 drops of gel food coloring.

How to Make Red Velvet Cupcakes

Step #1: Preheat oven to 350 degrees and line a standard muffin tin with paper liners.

Step #2: Cream the butter and sugar together, then add the egg and beat until well incorporated.

Step #3: In a separate bowl, combine the cocoa powder, vanilla extract, and red food coloring, which will make a thick paste. Add it to the batter and mix until combined.

Step #4: On low speed, alternate adding the buttermilk and flour, then beat on high until smooth.

Step #5: On low speed again, add the salt, baking soda, and vinegar. Beat on high until the mixture is completely combined and smooth.

Step #6: Divide the cupcake batter evenly between the liners and bake for about 20 minutes. Cool in the pan for 10 minutes then transfer them to a wire rack to cool completely before adding the frosting.

Decorating the Cupcakes

I love to pair red velvet with my favorite cream cheese frosting; it's so thick and luscious, plus the slight tang is a great contrast to the sweetness of the cupcake. However, you could also use a seven-minute frosting, vanilla frosting, or even a chocolate frosting!

Some decorating options:

Use an offset spatula to spread the frosting on the cupcakes.

Place frosting in a piping bag and use piping tips to pile the frosting high! My favorite tip for those pretty swirls on the top of cupcakes is a Wilton 1M or Ateco #826 open star tip.

The most traditional garnishment for red velvet cupcakes is to crumble one cupcake and use the cupcake crumbs to decorate the other cupcakes.

Or use your favorite sprinkles, popular options are heart sprinkles or red, white, and pink jimmies!

Recipe Notes & Tips

Buttermilk Substitute: If you don't have buttermilk on hand, use this at-home substitution - Pour 1 teaspoon of lemon juice or white vinegar into a measuring cup. Add enough milk (I recommend 2% or whole) to measure 1 cup total. Stir together and let it sit for 5 minutes, then use it as directed in the recipe below.

Adjusting to Make a Whole Cake: This recipe can be doubled to yield two 9-inch cake layers (bake time 25 to 30 minutes), or a 9×13-inch cake (bake time about 30 minutes).

Mixer: This recipe can be successfully made using either a stand mixer or a hand mixer; either one will work!

Storage & Freezing Instructions

Unfrosted Cupcakes - Unfrosted cupcakes can be kept in an airtight container at room temperature for up to 2 days. They can also be frozen for up to 3 months in a freezer-safe container or bag; thaw at room temperature (should take 30 minutes to 1 hour).

Cream Cheese Frosting - The frosting itself can be made and stored in the fridge in an airtight container for up to 1 week. It can also be frozen in a freezer-safe container or bag for up to 3 months; thaw in the refrigerator overnight.

Frosted Cupcakes - Frosted red velvet cupcakes can be kept in an airtight container and refrigerated for up to 1 week. I do not recommend freezing the frosted cupcakes.

More Red Velvet Recipes to Try:

Watch the Recipe Video:
If you make these red velvet cupcakes and love them, remember to stop back and give them a 5-star rating - it helps others find the recipe! ❤️️
Red Velvet Cupcakes

The BEST red velvet cupcakes - a gorgeous red color, moist and fluffy, and topped with luscious cream cheese frosting.

For the Cream Cheese Frosting:

Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.

On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.

Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.

Make the Frosting: Using an electric mixer, beat the butter, powdered sugar, vanilla, and salt on low speed until smooth, then mix for an additional 2 minutes, scraping down the bowl as needed.

Increase the speed to medium-low and add the cream cheese one piece at a time and mix until smooth, then mix for an additional 2 minutes.

This recipe can be doubled to make an 8 or 9-inch layer cake.
Nutritional values are based on one cup cake This recipe was originally published on November 8, 2010. Photography by Dee Frances.

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Red Velvet Cupcakes with Cream Cheese Frosting

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Red Velvet Cupcakes with Cream Cheese Frosting - A moist, fluffy cupcake with a luscious frosting. Don't wait for Valentine's Day to make these!

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Aaliyah's frozen pomegranate yogurt bites teacher appreciation 

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Aaliyah's frozen pomegranate yogurt bites teacher appreciation 

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Frozen Greek Yogurt Cubes Healthy-Refreshing- May I Have That Recipe?

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Frozen Greek Yogurt and Pomegranate Bites - You only need 3 ingredients for this easy-to-make healthy refreshing snack or appetizer.

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This cake batter dip is rich, creamy, and made with plenty of sprinkles. It’s also ready to eat in all of five minutes’ time. Get dipping!

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Aaliyah's carrot cupcakes teacher appreciation 

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Aaliyah's carrot cupcakes teacher appreciation 

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Soft, fluffy, and moist carrot cake cupcakes! Made completely from scratch with real grated carrots and the option to add nuts or raisins, these cupcakes are always a hit! Make sure to top them off with the absolute best cream cheese frosting.
Carrot Cake Cupcakes will forever be my favorite way to get my daily serving of vegetables. Give me a cupcake and a zucchini muffin for each hand and I've got the bottom of the food pyramid covered.

Alright, maybe carrot cake cupcakes aren't the best way to get your daily vegetables, but it's definitely the tastiest, especially when topped off with a very generous swirl of cream cheese frosting. They're soft, moist, and cheerfully fluffy, these cupcakes taste like springtime and sunny weather (which I could really, really use right now!).

These carrot cake cupcakes are a modified version of my favorite carrot cake. The recipe is almost identical to the cake portion except for a bit more liquid in the batter - the original is perfect for cake but I found it to be too dense in the small space of a cupcake liner and added some milk for a bit of levity.

I use all oil in this recipe (no butter) for the moistest (sorry if you hate that word, if you have a better substitute I'm happy to hear it!) cupcakes, and thanks to the spices you're not missing anything in terms of flavor, I promise! I found that butter just didn't give these cupcakes the texture that they really needed.

I have a few tips on how to make your own carrot cake cupcakes turn out perfectly, so let's get into that!

Tips for Making Carrot Cake Cupcakes

I recommend using the grate setting on your food processor to prepare your carrots, and then briefly pulsing them in your food processor for fine shreds of carrot. I feel like just grating them leaves carrot pieces that are too big, but don't overdo it when you pulse or you'll have carrot juice and it will impart way too much carrot flavor into your cupcakes!

If you don't have a food processor, you can use a hand grater to grate your carrots.

While I didn't use them for my carrot cake cupcakes, you can add walnuts, pecans, or raisins (why, though!) to this recipe, if you'd like. This batter can hold about ½-1 cup of add-ins.

This recipe can be doubled to make 24 cupcakes.

Enjoy! The full printable recipe is just below the video, make sure to subscribe to my YouTube channel if you enjoy watching these videos!!

How Do You Make Carrot Cake Cupcakes

*Cream cheese frosting recipe will decorate 12 cupcakes if you use as much frosting as seen in the photos. If you plan to just spread the frosting on the cupcakes, you can probably get away with cutting the frosting recipe in half.

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

Preheat oven to 350F (175C) and line a 12-count muffin pans with paper liners.

In the bowl of a stand mixer (or in a large bowl using an electric mixer), whisk together flour, sugars, baking powder, baking soda, salt, cinnamon and nutmeg.

1 ¼ cups (157 g) all-purpose flour, ½ cup (100 g) granulated sugar, ½ cup (100 g) light brown sugar packed, ¾ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, ¼ teaspoon nutmeg

Stir in canola oil. Add eggs, one at a time, pausing to scrape down sides of the bowl after each addition. Beat until well-combined.

Add carrots and nuts (if using). and stir until combined.

1 ½ cups (170 g) grated carrots, ½ cup (60 g) chopped walnuts or pecans, optional

Evenly divide batter into cupcake liners, filling each ⅔-¾ of the way full. Transfer to oven and bake on 350F (175C) for 20 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.

Allow to cool completely before decorating with cream cheese frosting*.

1 batch Cream Cheese Frosting

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Soft, fluffy, and moist carrot cake cupcakes! Made completely from scratch with real grated carrots and the option to add nuts or raisins, these cupcakes are always a hit! Make sure to top them off with the absolute best cream cheese frosting.

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Perfect your lunchtime with my simple yet irresistible grilled cheese recipe. Add a tomato slice for a flavor twist!

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Introducing the best chicken tacos ever. An easy chicken taco recipe made with chicken thighs, plus a simple onion & cilantro topping. This is our all-time favorite chicken taco recipe. They taste like they just came off a food truck!

Everyone in your family will love this recipe - they'll gobble it up, AND it only takes a few minutes. You'll be the star of dinner!

An Easy Chicken Tacos Recipe

These tacos are super simple in the fact that they are only made with some chicken meat (that is super delicious and full of flavor) and a simple onion and cilantro topping on corn tortillas. Give the whole thing a squeeze of lime before you eat them, and that's a wrap! I feel like keeping them simple is what makes them taste like they are straight off of a food truck (you might also call them a street taco), because you'll just pick them up and eat two. They aren't fussy, they don't have a lot of layers, and they are so full of flavor. You could add a bit of avocado or a sprinkle of cotija cheese, but those aren't really needed. Keep it simple, friends!

Why chicken thighs are awesome for tacos:

Boneless skinless chicken thighs are the moist and flavor-packed version of their chicken breast counterparts. They don't dry out, and I LOVE using them.

They tend to be a lot less expensive than chicken breasts, which is always a win.

Boneless skinless chicken thighs do have a bit more fat on them, but you can trim any visible fat before using and they'll still be moist when cooked.

Here's a hilarious article from Epicurious about their love of all things chicken thighs, if you need further convincing.

Instant Pot Lovers: Here's my favorite Instant Pot Chipotle Chicken Taco Meat recipe for you. SO good.

Have I convinced you yet to try them? Seriously, just get a pound (for a couple of bucks) to make this recipe, and that will be enough to get you on team chicken thigh. So easy to use and full of flavor!

Tips and tricks for making the best chicken tacos:

The two tortillas aren't a must, but it helps to keep everything in. When you just use one tortilla they seem to break and fall apart.

If you don't want the topping too spicy, you can remove the seeds from the jalapeno or omit it all together.

The lime for serving isn't optional; it really makes the dish!

Because these chicken tacos are so simple and easy to make, feel free to add a side of chips and salsa and guacamole plus some fun drinks (I recommend some fresh homemade lemonade for this recipe)! You're going to feel like you are eating out while sitting in your own kitchen.

How much chicken do I need for tacos?

This recipe makes 4 servings, and I get one pound of boneless, skinless chicken thighs. Feel free to adjust the amount of chicken you purchase depending on how many people you're serving (and if you have too much, it does make great leftovers!).

Frequently Asked Questions

What is a good side dish for tacos?

So many options for taco side dishes. I like to serve cilantro lime rice, fresh pico de Gallo or refried beans. Quick, easy, and so delish!

How do I make perfect tacos?

Now, this is a great question. I firmly believe in the power of warming the tortillas in the skillet so they get a little toasty and maybe even a little crisp around the edges. It's a MUST, and you have to try it out if you've never heated yours up. I also like to double layer my tortillas so it keeps all the toppings in better without tortilla breakage. Finally, a sprinkle of lime is absolutely necessary to bring everything together and really add a kick of freshness.

Can tacos be healthy?

Um, totally! You've usually got some sort of protein and veggie, and these tacos use corn tortillas, which are slightly healthier than flour. They're packed with all sorts of wholesome goodness, so go ahead and add this to your "healthy meals" roster.

What do I put inside tacos?

You can literally put whatever you want inside tacos - that's the beauty of these little customizable wraps! For this recipe, I kept things simple and added some chopped onion, cilantro, and jalapeno with a little lime juice, salt, and pepper. It was DIVINE! You can also add cheese, sour cream, and any other veggies you like.

More taco recipes:

If you've tried my favorite chicken taco recipe or any other recipe on Bless this Mess, then don't forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories AND add your photo to your comment so that other can see your creation

This chicken taco recipe hitting the spot? You might also like these chicken recipes:

I can't wait for you to make these Best Chicken Tacos Ever, try boneless skinless chicken thighs (if you aren't already using them), and to thank me after you make this awesome meal. Enjoy, from my kitchen to yours!

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The Best Chicken Tacos Recipe - Only 25 min!

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Quick 25 min chicken tacos with a simple onion & cilantro topping. This is our favorite chicken taco recipe. They taste like they came off a food truck!

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Side for third TAW recipe by James Casey

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Side for third TAW recipe by James Casey

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This recipe for perfectly toasted Toast is the best thing since, well, sliced bread.
Butter optional, but highly recommended.

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Today's post wouldn't be possible without the caveman. You see, our ancestors in the Stone Age (literally the Stone Age) discovered that bread and water mixed together could be baked on hot rocks to create flatbread. That was awesome, and I imagine many delicious dinosaur tacos were had by all.

But then one especially smart caveman left his or her 'dough' out too long and discovered that it expanded. Say what!? Yup, that dough attracted wild yeast from the air which in turn leavened (or 'proofed') the dough. Hello, bread. The world hasn't been the same since. Indeed, bread was used as a form of currency in ancient Egypt and Rome. Heck, I might work for bread now...but only if it's a really good loaf!

The next great step forward for mankind occurred when the Romans realized they could make old slices of bread edible again by toasting them near an open fire. Indeed, toast comes from the Latin word 'torreo, torrere, torrui, tostum' meaning 'to scorch.' And, once again, the history of food changed forever.

In 1893, an electric toaster oven was invented by a Scotsman named Alan MacMasters, but it wasn't terribly popular. The concept was good but the execution was poor. The iron wiring in MacMasters' toaster oven often melted and set flame to the bread...and everything else nearby. However, about 20 years later, (my metallurgist wife loves this part of the story) several metallurgists in Chicago created a fire-resistant alloy. And with that, I bring you the greatest thing since sliced bread: Toast.

The Perfect Slice of Toast

If you happened to be paying attention to Twitter back around Christmas 2017, then you might have noticed a major Twitter debate over this photo below.

How do you slice your toast? This photo gave 3 options, and it led to an incredible virtual argument in the Twittersphere. Most folks generally accepted option #1, with #2 and #3 causing a great deal of angst. As one person put it, " Finding out that there are people who cut their toast on the slice of bread's horizon is making me really nervous. These people have been walking the earth amongst us and I've never known." To which another nugget of Twitter wisdom arose: "People who slice their toast like number 3 will murder you in your sleep."

I personally say if you're serving said toast to a 3-year old (or making grilled cheese sandwiches), then slice it in triangles. Otherwise, leave it whole or slice it in half like #2.

How to Cook Toast in the Oven

No toaster oven? No problem! You can absolutely toast bread in the oven - and it's a great way to make a whole bunch of toast at once. To make toast in an oven:

1. Preheat oven to 350°F.

2. Place bread in a single layer in oven - either on a baking sheet or directly on the oven rack.

3. Bake for 8-10 minutes, flipping the bread over halfway through. For lighter color, remove it sooner. For darker color, leave it in the oven a bit longer.

Another way to cook toast in the oven is by using the broiler. This method works - but it requires you to pay very close attention. The broiler can take toast from perfect golden brown to burnt in a matter of seconds. If you do want to use the broiler, place the bread on a sheet pan. Put the sheet pan on a rack closest to the broiler and turn broiler on. Broil for 2-3 minutes; flip halfway through. As noted, keep a close eye on the bread if using the broiler! No one likes totally black toast - well, at least not me. Cheers!

On a side note, we've been using this toaster oven for almost 10 years now - it's a workhorse of a kitchen applicance! Everything from toast to roasted broccoli to chicken nuggets have gone through that thing!

Toast Toppings

Once you've achieved that perfect slice of toast, then you have another decision to make. What do you put on top? For me, cinnamon toast or butter with a bit of blackberry jam will always be my go-to's. However, I'll go savory flavor with a scrambled egg and a bit of shredded cheese, too. Peanut butter, honey or Nutella are also excellent options for toast. And we can't leave out the classic garlic bread!
Did you make this Toast at home? Leave a comment and let me know your thoughts. Or snap a photo and tag me on Instagram (@Spicedblog). Looking for more recipes using bread? Check out these favorites:
Oh, and Happy April Fool's Day, my friends!

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Toast - How to Cook the Next Best Thing Since Sliced Bread

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This recipe for perfectly toasted Toast is the best things since, well, sliced bread. Butter optional, but highly recommended.

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These Best Ever Double Chocolate Muffins are moist and chocolatey, and they make the perfect after school snack! Easy to make in only one bowl!

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If you've been around here for any length of time you'll know I'm a big fan of muffins! I love baking them for so many reasons, but mainly because they're easy to make, often in only one bowl, and they're tender and moist and full of flavour. These Best Ever Double Chocolate Muffins are perfectly moist and fluffy on the inside, with the most delicious crispy chocolatey exterior. They're always a HUGE it, and I know you'll love them too!

Because I love baking muffins so much I've created a No Fail Muffin Baking Course with all my favourite tips and tricks and muffin-baking secrets to get your homemade muffins into tip top shape! I'll share a few of these tips later on in this post below but if you want in on this FREE email series, SIGN UP NOW.

These Best Ever Double Chocolate Muffins are truly the perfect classic sweet muffin. They're simple to make in only one bowl and they're the perfect muffin for after-school snacks!!

Looking for even MORE muffin recipes? Try my most popular recipe ever, these Best Ever Banana Muffins!

How to make the perfect Double Chocolate Muffins

1. Don't over-mix the batter! This is my BEST TIP for the perfect fluffy muffins every single time! If you're left with muffins that are closer in texture to hockey pucks, it's almost certainly because you mixed the batter too vigorously and for too long. Be gentle with the batter once you add the dry ingredients and stir only until the flour just barely disappears. Use a wooden spoon or silicone spatula and mix by hand to avoid over-mixing. Making muffins with a stand mixer or a hand mixer almost ALWAYS ensures you'll over-mix, so making them by hand is the way to go!!

2. Bake quickly! The leavening agent in muffins is usually baking powder (sometimes with baking soda), which acts quickly as soon as the liquid and dry ingredients come together. To get fluffy muffins with the nice dome shape on top, get them in the oven as fast as you can after mixing.

3. Let them cool! No one likes a gummy muffin that's underdone on the inside. Let the muffins cool until they're almost room temperature before digging in, since they continue baking on the inside even after they've been removed from the oven.

4. Use good quality chocolate chips! Good quality chocolate chips or chunks always taste better in muffins like these!

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I hope you love this delicious muffin recipe as much as we do! Let me know in the comments below, what's your favourite muffin recipe? I'd love to know!

KITCHEN TOOLS I RECOMMEND:

Looking for even more delicious muffin recipes? Try these!

Recipe Video
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Watch the video below to see exactly how I make this recipe. You can find more delicious recipe videos on my YouTube channel
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Preheat your oven to 350℉ ( 175℃) and prepare a 12-cup muffin tin with paper liners.

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt, along with the chocolate chips, reserving a few chocolate chips for topping the muffins (optional).

Into a large liquid measuring cup or bowl, add the milk, eggs, vanilla and oil. Whisk together with a fork.

Add the liquid ingredients and mix everything together just until no streaks of flour remain.

Divide the batter evenly between the 12 muffin cups and top with the remaining chocolate chips (optional).

Bake at 350℉ ( 175℃) for about 23-25 minutes, or until a toothpick inserted into the centre of one of the muffins comes out clean.

These muffins store well at room temperature in an airtight container for about 2 days. Store them in an airtight container in the freezer for up to 3 months.

Best Ever Double Chocolate Muffins

Amount Per Serving (1 muffin)

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.

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These Best Ever Double Chocolate Muffins are moist and chocolatey, and they make the perfect after school snack! Easy to make in only one bowl! NEVER MISS

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Sandwich Recipe for teacher appreciation week by Jackson B.

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Sandwich Recipe for teacher appreciation week by Jackson B.

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Easy sandwich to make.

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This BLT uses an easy, no-frills recipe for the classic American sandwich made with crisp bacon, lettuce, and tomato on toasted bread with mayonnaise.

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https://sugarspunrun.com/oreo-cupcakes/

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Dorito Chicken Tenders (Baked or Air Fried!)

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These Dorito Crusted Chicken Tenders are incredibly delicious and so easy to whip up in the air fryer or oven!

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Stuffed mushrooms are loaded with a cheese filling, baked until they’re crispy on the top, creamy on the inside, and totally irresistible.

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Strawberry Caprese with Lemon and Basil | Cooking On The Weekends

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Strawberry appetizers are fun and delicious. Add lemon, basil and mozzarella to strawberries, and you get a Strawberry Caprese masterpiece.

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Our editors and experts handpick every product we feature. We may earn a commission from your purchases.

Ingredients

1 large egg, lightly beaten

1 tablespoon mayonnaise

1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

1 teaspoon Dijon mustard

1/2 teaspoon pepper

1/2 teaspoon smoked paprika

1/2 teaspoon prepared horseradish

1/4 teaspoon Worcestershire sauce

1 can (6 ounces) lump crabmeat, drained

4 ounces sliced pancetta, chopped

1 package (17.3 ounces) frozen puff pastry, thawed

1/2 cup shredded Gruyere or Swiss cheese

Directions

1. Preheat oven to 400°. In a small bowl, combine the first 8 ingredients; fold in crab. In a small skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels.

2. Unfold 1 sheet puff pastry. Spread half of the crab mixture to within 1/2 in. of edges. Sprinkle with half the cheese and half the pancetta.

3. Roll up the left and right sides toward the center, jelly-roll style, until rolls meet in the middle. Repeat with remaining pastry and ingredients. Refrigerate until firm enough to slice, about 30 minutes.

4. Cut each roll crosswise into 1/2-in. slices. Place 2 in. apart on parchment-lined baking sheets. Bake until golden and crisp, 15-20 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

Can you freeze Gruyere and Crab Palmiers?

Cover and freeze unbaked sliced palmiers on waxed paper-lined baking sheets until firm. Transfer to freezer containers; close tightly and return to freezer. To use, bake palmiers as directed.

Nutrition Facts

1 palmier: 93 calories, 6g fat (2g saturated fat), 14mg cholesterol, 149mg sodium, 8g carbohydrate (0 sugars, 1g fiber), 3g protein.

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I keep these little bursts of flavor in my freezer so they can be pulled out and popped into the oven whenever needed. Crab, pancetta and Gruyere make a sophisticated, elegant appetizer, and you can make your own variations on the filling. Try chicken and pesto, or a Mediterranean version with spinach and feta.

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These mini cheese balls are tasty bites to serve with crackers, berries or drizzled with honey. They’re easy to make and require little prep time, but they’ll say “special occasion” as part of an appetizer spread.