Deliciously Easy Recipes
This deviled egg potato salad recipe takes a southern potato salad recipe and upgrades it with the addition of hard-boiled eggs and plenty of Dijon mustard to impart deviled egg-style flavor into the classic potato salad.
With a combination of perfectly cooked potatoes, crisp celery, hard-boiled eggs, and a creamy mayonnaise dressing, this dish is packed full of flavor and texture. It’s one of my favorite summer side dishes.
View postWe all scream for these easy-to-make July 4th Rice Krispie Treats. The perfect treat to celebrate our nation’s independence with!
When it comes to summer holidays – the Patriotic ones are my absolute favorite. So I’m always looking for fun new ways to make all my recipes red, white, and blue.
These July 4th goodies are no exception. I was inspired while making my BEST Rice Krispie Treats Recipe one afternoon. I knew they would be super cute made into patriotic colors like this!
If you are looking for a festive and delicious dessert to enjoy this 4th of July – look no further! These classic treats are easy to make, with just a few simple ingredients.
I know you will wow all your friends at your holiday celebration and these will be the first thing to disappear from the buffet table!
These treats are best at room temperature. So I like to keep them in the pan that I press them into and then just pop the airtight lid on them.
If you use a metal baking pan – just a bit of foil or press-n-seal on the top works just fine. But I like this baking dish with the lid for ease. You can also wrap each bar individually in plastic wrap to keep as much air out as possible.
Yes – you can make this recipe with any size of marshmallows – just be sure to check this marshmallow conversion table below to make sure you are keeping that ratio just perfect when making these bars.
When you make these krispie treats there are a few things to keep in mind when it is time to cut them. Here are some tips I have learned throughout the years.
You bet – if you only need a couple of the best rice Krispie treats – you can definitely cut this recipe in half. Super easy and then you aren’t committed to eating the whole pan.
Not at all judging – I would do it if I had them here right now. Not at all sorry. This really is the best rice Krispie treats recipe!
Note – you will need to do these steps for each layer to make the colors.
For the best possible results – follow these tips so you can make THE BEST KRISPIE TREATS EVER!
If you love this easy patriotic treat recipe, you’re going to love these other red, white and blue recipes too. Please click each link below to find the easy, printable recipe!
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Add these delicious Grilled Boneless Chicken Thighs to your grilling menu for an easy, flavorful, and healthy dish the whole family loves.
Grilled boneless chicken thighs are a delicious and simple dish that is perfect for any occasion. These savory chicken thighs are perfect for bbq season, as they can be grilled to perfection on the grill or in the oven.
Whether you’re looking for a quick weeknight dinner or a flavorful main course for your next backyard barbecue, this grilled chicken is sure to satisfy. Simple to prepare and cook quickly, making this recipe an ideal choice for even the busiest of schedules.
Now – when it comes to making chicken on the grill – we almost always start with a chicken marinade. It really helps to make the chicken flavorful and oh so juicy too.
These boneless, skinless chicken thighs are no different. We love them for a quick and easy meal because they come together so quickly.
Just pop all the ingredients in the zip-top bag in the morning and then once the afternoon rolls around – it’s time to fire up the grill. These can be made on any type of grill – gas, charcoal, or pellet-style like a Traeger.
Absolutely – you can use boneless, skinless chicken breasts instead of chicken thighs! The chicken breast tastes great when cooked on the grill. Increase the cooking time to about 20 minutes or until the juices run clear – make sure the internal temp of the chicken reaches 165 degrees before serving.
Marinating chicken is a quick and easy way to infuse all the flavors that make it juicy and flavorful. It helps to lock in the juices and make that chicken the best thing you have ever eaten before.
It won’t take very long to make the grilled chicken thighs. It’ll take about 10 minutes or less to prepare the marinade. You’ll need to let the chicken sit in the marinade for at least an hour – but we call for 8 hours. I like to prep in the morning and then it is ready by the time we want to make dinner.
Once your chicken sits in the marinade long enough, it’s only going to take a maximum of 10 minutes to cook it on the grill before it is cooked through.
The general rule is about 1/2 of a cup of marinade for every 1-1.5 pounds of chicken. You can increase this recipe as needed depending on how much you are serving.
Remember though – you can’t reuse marinade for sanitary reasons. So be sure to make only what you will need and discard it once you have removed the chicken.
I see a lot of people doing this because they believe that it will help the marinade soak into the pieces of chicken. But just as I discourage people from using a fork to flip meat and chicken on the grill (because it breaks the seer and allows the juices to leak out – causing a dry result) I am also going to discourage you from poking holes before marinating.
Doing so will dry the pieces out faster when they are cooking. All the juices you just infused by marinating will then leak out of all those holes while it cooks.
Leftover Grilled Boneless Chicken Thighs can be stored in the fridge for up to four days in an airtight container. To reheat, simply heat them up in the oven or on the stove until warmed through.
If you prefer to cook Grilled Boneless Chicken Thighs in the oven, simply preheat your oven to 400 degrees F and line a baking sheet with foil.
Coat the chicken thighs in oil or butter and lay them on the prepared baking sheet. Bake for 15-20 minutes, until cooked through and golden brown.
The possibilities are endless when it comes to side dishes to pair with this chicken dinner. But here are a few of our favorites…
This chicken thigh recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made grilled chicken before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe.
If you love this easy grilling recipe, you’re going to love these other grilled recipes too. Please click each link below to find the easy, printable recipe!
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Moist, delicious Strawberry Donuts are topped with a sweet pink and white glaze. Baked, not fried – so easy and ready in just 30 minutes.
Who doesn’t love donuts? Strawberry donuts are even better! These baked donuts are glazed with a delicious strawberry frosting. They’re perfect for a weekend breakfast or brunch.
Bonus – they are so simple to make, there’s no excuse to go to the donut shop anymore!
When we lived in town it was so easy to run out and pick up donuts for breakfast on the weekends. It was even better when Uber Eats and Doordash became a thing – delivered and I didn’t even have to go anywhere.
But now that we are far out of town, it isn’t so easy. I have had to get back in the habit of making our own donuts. Fortunately, these baked donuts are ready in just 30 minutes – which is less time than it took to get in the car and go pick some up, even when we were in the city.
I know you’ll absolutely love them. They have that perfect sweet strawberry flavor – mmmmmm SO GOOD!
I store them in an airtight container in the refrigerator for up to 4 days. This keeps the frosting from getting too gooey. You can also store them in a cardboard box or paper sack at room temperature just like you would the ones you get at the bakery.
The key is to avoid the airtight container at room temperature because it makes the glaze too moist and you have a big ol mess.
Oh of course! If you only need 6 donuts instead of a dozen – this recipe reduces easily. But do keep in mind that you will have to use an egg product so you can measure out half of an egg.
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
Often called cake donuts, baked doughnuts are a variation of the traditional fried donut. Unlike their fried counterparts, baked doughnuts are made using an oven instead of a deep fryer. They are typically glazed or coated with delicious icing or frosting for extra flavor and sweetness.
I would say yes, but I have not given it a try. I would add between 1/2 to 1 cup of diced strawberries. Keep in mind that they will bake out their moisture, which could increase baking time.
This will most likely increase the volume of the batter – so you may need to make more than the 12 shown here.
Freeze-dried strawberries can be found in the baking aisle of most grocery stores. If you can’t find them there, check online. I like to get mine delivered as our smaller stores here in rural Idaho don’t always have them.
You bet! These donuts freeze best before they have been glazed as the glaze can get soggy in the moist air of the freezer. Be sure to freeze in a single layer on a plate or baking sheet. Once frozen, you can transfer them to a ziptop bag or another airtight container for long term storage. Thaw in the fridge overnight and glaze before serving.
We are often just enjoying these with our morning coffee. However – there are those times when we make these for a holiday or when we have company over, which means we do a full spread. Here are some of our favorite recipes we pair with these donuts.
This tasty breakfast recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade donuts before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this morning recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy strawberry donut recipe, you’re going to love these other donut recipes too. Please click each link below to find the easy, printable recipe!
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Macaroni Salad is a family favorite with an irresistible combination of crunchy, salty, and tangy flavors. We love it for picnics and potlucks!
When the warm weather comes around all I can think about is having our meals outside. We have a good 6 months of snow on the ground up here in Northern Idaho.
Once it thaws, I’m looking for any excuse to get outside, and dining out on the back deck is one of my favorite things to do. We fire up the grill as often as possible and serve super easy side dishes like this pasta salad. Everyone loves it!
This recipe is a classic. For as long as I can remember, my grandmother would have this alongside all of the other awesome BBQ recipes. I honestly can’t remember a summer holiday or gathering where this wasn’t present.
It’s popular because it’s simple and easy to make, it stores well for several days and everyone loves it. You can’t go wrong bringing this to your next potluck.
Macaroni salad is a popular side dish that typically consists of cooked macaroni, mayonnaise, and other ingredients such as onions, celery, or green peppers. It is most often served at barbecues or picnics as a delicious and filling addition to the main meal.
Macaroni salad is best enjoyed fresh, but it will keep in the fridge for up to a week. Be sure to store it in an airtight container to prevent it from drying out or absorbing the flavors of other foods in your fridge.
There are many ways to customize your macaroni salad depending on your tastes and preferences. You can add in different herbs, spices, or other ingredients such as shredded cheese, bacon, or sun-dried tomatoes. You can also use different types of pasta noodles, such as spiral or elbow macaroni.
Macaroni salad has a creamy, mayonnaise-based dressing that is often flavored with onions, celery, or green peppers. The pasta noodles are usually tender and slightly chewy. Some versions of the dish also contain shredded cheese, bacon, or sun-dried tomatoes.
Yes, you can make this using any small noodle shape. We have made it using bowties (or farfalle), cavatappi, penne, fusilli, conchiglie, ditalini, anelli. I must say that I prefer the stronger noodles for this salad recipe so they don’t fall apart with all the mixing.
Also keep in mind that once you change the type of noodle, it is no longer technically a macaroni salad. But it will still taste the same.
A serving of macaroni salad is 1/2 cup or 3.5 oz when served with other foods in the same setting. So for 20 people, you would need to have at least 10 cups of prepared pasta salad to have enough for the crowd. If you have more than 20 people, just divide the number of people in half to get the number of cups you will need to have once it is prepared.
Since this recipe needs time to chill in the fridge before serving, that makes it the perfect dish to make ahead of time. We like to prepare as much as possible the day before when we are having a larger party. It really saves sanity when it comes to prep. This recipe can be made the night before and kept refrigerated until ready to serve the next day.
This salad may be frozen. The dressing should be kept separate from the pasta. However, if you’ve already combined them, store them in a resealable freezer bag for up to four months. To thaw, leave it in the fridge overnight.
This recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a recipe like this before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy side dish recipe, you’re going to love these other great side dishes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for homemade macaroni salad as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This Homemade Churros recipe, the iconic Spanish delicacy, is crispy on the outside and melt-in-your-mouth delicious on the inside. Our quick and easy churros recipe is perfect for a sweet treat!
Churros are a type of fried-dough pastry—predominantly choux—based snack. Churros are popular in Spain, Portugal, France, the Philippines, Ibero-America, and North Africa.
Here in America are quite popular at theme parks, fairs, and carnivals. But despite their Spanish (not Mexican) roots, they are also traditionally served here for Cinco de Mayo celebrations.
I honestly think that we Americans love churros so much that we just look for any excuse to make and/or enjoy them. We don’t need a specific holiday or event – but we certainly welcome it if they are available.
I know that I will order them whenever they are on the menu wherever we are dining at. But I also love that I can make them at home – so perfectly warm and delicious with that cinnamon and sugar coating.
I know you’ll love them as much as we do.
In Spain, churros are traditionally eaten for breakfast dipped in hot chocolate. Churros are generally prisms or twisted shapes, and they are sometimes called “Spanish doughnuts” in English. Churros are made from choux pastry dough, and there are two types of churros, wet and dry. The wet dough is used for softer churros, and the dry dough is used for crunchier churros.
Churros are fried until they are golden-brown in color, and then they are sprinkled with sugar. Cinnamon sugar is the most popular type of sugar to use, but some people also like to use plain sugar, chocolate sugar, or confectioner’s sugar.
Wet dough is used for softer churros, while the dry dough is used for crunchier churros.
Yes – they can also be served with a chocolate sauce, dulce de leche, or caramel. But we also like to dip them in these great recipes too…
Absolutely. Just make the dough the same way & use this larger, open star tip & cook them a lot slower. The outside will burn before the insides are cooked because of the size if you don’t go low & slow. Which is why we really love these bites instead.
To make churros – you will need a pastry bag, pastry tip & of course your large bowl for mixing the dough, saucepan, large-shallow stockpot or dutch oven & strainer.
If you love this easy Homemade Churros recipe, you’re going to love these other churro-inspired treats too. Please click each link below to find the easy, printable recipe!
Air Fryer Angel Food Cake Churro Bites
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Got a party coming up? These Tequila Sunrise Jello Shots are the perfect way to celebrate Cinco de Mayo or any other type of fiesta.
Tequila Sunrise Jello Shots are always a fun treat for the adults at any party! This festive cocktail is made with tequila, orange juice, and grenadine, turned into jello is a crowd-pleaser.
Jello shots are always a hit, and these Tequila Sunrise Jello Shots are no exception. These really are the best jello shots you’ll ever make and a really easy recipe too!
**Don’t miss our Blue Hawaiian Jello Shots!
I’m always looking for fun new ideas to make when it comes to our warm weather gatherings. My mom and mother-in-law both loved to make fun recipes to wow their friends and this one is no different.
These will have everyone at your next summer party, BBQ, or holiday happy. They are so much better than a regular cocktail – no spills and portion control is so much easier too.
Yep – you can use plain vodka, rum, or any other type of alcohol instead. Keep in mind that it will no longer be a spin-off of the classic drink recipe. But the recipe will still work.
Unfortunately not. You’ll need to keep the alcohol measurement the same – these won’t set and solidify if the ratios are off.
Sometimes you can find them at places like Walmart or the dollar store. But since we live very rural and have mostly mom & pop places around here – I order mine online from Amazon. I have a link towards the bottom of the post to the ones I like.
Gelatin is the most important component of jello. Gelatin doesn’t freeze well and, if you put solid jello shots in the freezer, the gelatin may expand and destroy their form and texture. The chemical structure of gelatin is disrupted when it is frozen, causing it to crystallize and grow.
If you’re using the style of cups shown, run your finger around the outer edge of the shot and then shake the Jell-O into your mouth – out of the cup.
If you use too much alcohol and not enough water, the jello shots won’t solidify correctly.
To fix – heat the liquid. The blooming of gelatin crystals will be enhanced by the heating process. You may also thicken the jello that isn’t setting by reheating it. If required, you can also add more bloomed gelatin while heating it up.
There are a few reasons why jello shots are popular. For one, they’re usually pretty cheap to make. They’re also pretty easy to make and can be made in all kinds of flavors. And lastly, they taste good and people tend to like the way they feel after drinking them.
The best tequila for Tequila Sunrise Jello Shots is a reposado tequila. Reposado tequilas are aged for at least two months, and up to one year, in oak barrels.
This aging process gives reposado tequilas their smooth, mellow flavor, which pairs perfectly with the sweetness of the orange juice and grenadine in Tequila Sunrise Jello Shots.
Yes, Tequila Sunrise Jello Shots need to be refrigerated. Jello shots are made with gelatin, which needs to be kept cold in order to set properly.
Yes, you can make Tequila Sunrise Jello Shots gluten-free by using gluten-free tequila.
Depending on how tolerant you are to alcohol and how many you have – yes, you can become intoxicated eventually. The fact is that while there is a strong alcohol taste to each shot, there really isn’t that much in each shot at all. 1 drink is equivalent to approximately 4 jello shots.
Tequila Sunrise Jello Shots are not suitable for Vegans or Vegetarians, as they contain gelatin, which is derived from pork.
This Jell-O shot recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made Jell-o shots before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this fun adult treat recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy Jell-O shot recipe, you’re going to love these other Jell-O treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Tequila Sunrise Jello Shots as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Mexican Street Corn Salad is refreshing and delicious. Served as an appetizer or side dish. Perfect for game day snacks or Cinco de Mayo celebrations! This one is a favorite!
Mexican Street Corn Salad is the perfect snack for your Cinco de Mayo party! This dish is full of flavor and easy to make.
It is as easy as simply roasting some corn, mixing it with some seasonings, fresh cilantro, and a little bit of creamy sauce. Serve it up in a small bowl and enjoy!
I’m absolutely obsessed with corn – especially when it is mixed with all these delicious seasonings and that creamy sauce. I can’t get enough.
Growing up I remember my aunt making this for us to all snack on while we chilled by the pool. Her family recipes have become our family recipes because not only are they simple and easy to make – but taste SO GOOD too!
I know you’ll love this as much as we do.
There are differences between the two, but there are also advantages to each. It is possible to freeze it at any time of year. Fresh is fresh, as they say.
This dish can be done either way. The most crucial element is to ensure that the corn has a little bit of char from a nice pan fry. That will give the classic flavor of street corn.
Cotija is a Mexican cheese that is similar to Parmesan. It’s salty and crumbly, and a little goes a long way. You can find it in the Hispanic section of most grocery stores.
If you can’t find it, you could substitute Feta cheese, or just leave it out altogether.
No, not necessarily, but it really does make the recipe the best it can be. It adds so much to the texture and flavor of the corn – I highly recommend it.
Yes, you can! Parmesan, Romano, or feta are wonderful alternatives (though Cotija is unquestionably the best).
Esquites is the Mexican term for this dish. It’s traditional Mexican street food and typically served in a cup with a wooden spoon.
Other common toppings for Mexican Street Corn include lime juice, chili powder, and crumbled-up Mexican cheese like Cotija or Queso Fresco.
Store in an airtight container and keep refrigerated for 3-4 days. I don’t recommend freezing this dish due to the dairy in the ingredients.
This Mexican Street Corn Salad would be great as a side dish for grilled chicken or steak. It would also be delicious on its own as a light lunch or snack. Serve it with some tortilla chips and enjoy!
Mexican Street Corn Salad is the perfect snack for your Cinco de Mayo party! This dish is full of flavor and easy to make. Simply roast some corn, and mix it with some diced peppers, fresh cilantro, and a little bit of mayo. Serve it up in a small bowl and enjoy! Here are some of our favorite Cinco de Mayo recipes...
This recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a recipe like this before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy appetizer recipe, you’re going to love these other snacks too. Please click each link below to find the easy, printable recipe!
Mexican Chicken Bubble-Up Casserole
If you love this recipe for Mexican Street Corn Salad as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This Easy Beef Stroganoff recipe is rich, hearty, and filling. Ready in less than 30 minutes and the perfect meal for busy weeknights.
Today we are talking about Easy Family Dinner Ideas again. I don’t think you can ever have too many & the quicker they come together the more I like them.
One thing we always keep on hand is ingredients for Easy Beef Stroganoff. I love this recipe because I can get dinner on the table in less than 30 minutes & the whole family LOVES it. (Don’t miss our easy Frito Chili Pie too!)
This recipe was originally published in February of 2015. It has been updated with new images and FAQ’s since then.
This is definitely something that we make when we have company. I’m not talking fancy company – but more like family who is staying a while company.
It’s fast, easy & inexpensive to make in large quantities. We usually do a batch & a half when people are joining us for this dish.
Store this easy dinner in an airtight container in the refrigerator for up to 3-4 days.
Stroganoff is traditionally served with egg noodles, but it can also be served with rice, mashed potatoes, or a different variety of pasta such as small shells, rotini, or elbows.
Keep in mind that if you are mixing in a different type of noodle, you may need to increase the milk to keep this recipe from becoming too dry. The other types of noodles tend to absorb more moisture.
Yes, beef stroganoff can be frozen. Simply place it in a freezer-safe container and it will keep for 3-4 months. When you’re ready to eat it, thaw it overnight in the refrigerator then reheat it on the stove.
When reheating – place it in a large stockpot and heat over low on the stovetop. You can also pop the lid of the container. add a splash of milk and reheat in the microwave if you are using a microwave-safe dish.
Be sure to not over-cook so the noodles don’t get too soggy.
Yes! If you like mushrooms, you can drain and add 1 small can of mushrooms, or 1 pound of fresh, sliced mushrooms. Add them after you drain the meat. Cook for about 5 minutes before adding the other ingredients.
Egg noodles and white rice are both common sides to beef stroganoff. I recommend serving it with a side salad or steamed vegetables. Here are a few other recipes we often pair with this one.
To make things easier, use frozen chopped onion. You can also use 1 tablespoon of dehydrated minced onion, but it will alter the flavor a bit.
Although creamy beef stroganoff bowls are typically associated with your parents’ or grandparents’ generation, they may just as easily remind you of the previous century. Steak stroganoff was popular in the 1950s and ’60s in the United States, this sour cream-tinged quick-to-make classic beef stroganoff recipe has roots.
It’s as Russian as the name “stroganoff” implies. The beefy recipe was most likely developed in the early 1800s for members of the wealthy Russian Stroganov family to enjoy.
It’s more than likely that the dish was created by a French chef, as browning the meat quickly and making a pan sauce flavored with Dijon are both classic French techniques, but working in St. Petersburg with Russian ingredients, of course!
Beef stroganoff is a dish made with beef and mushrooms in a sour cream sauce. It is typically served over egg noodles or rice.
You bet! You will love this recipe when made in the slow cooker. To make – follow these instructions.
The sauce for beef stroganoff is typically made with beef broth and seasonings. Some recipes also call for tomato paste or Worcestershire sauce, sour cream, or Greek yogurt.
This recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a recipe like this before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy dinner recipe, you’re going to love these other quick dinner recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Beef Stroganoff as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This Mother’s Day cake is the most perfect dessert to serve for the occasion. Colorful and pretty, this delicious cake will make Mom feel special — and it’s a cake everyone will enjoy.
Despite appearances, this cake is a cinch to make! It’s a basic recipe with some color added for a unique and fun presentation.
View postCrab Cakes are a favorite along the coast. They’re delicious, savory, and can be eaten alone or served with a creamy dip.
This time of year we are all looking for lighter recipes as the weather gets warmer. I know that we don’t like to have heavy meals when we want to be outside enjoying the warmth and sunshine.
So we make recipes like this because not only are they delicious, but they are so incredibly easy to make too. You have to love a good 30-minute dinner like this one.
My mom’s side of the family is from New England. So they made recipes like this all of the time. Things like lobster, crab, and all sorts of things were pretty common.
So I was able to pull my Meme’s old recipe box and find this little gem. You can’t go wrong with a classic like this one!
Crab Cakes are a seafood dish made from crab meat, breading, and seasonings. They are easy to make and can be served as an appetizer or main course.
They can be made with fresh or canned crab meat. If using fresh crab meat, it is important to remove all shells and cartilage before cooking.
Most seafood recipes are complemented with classic Old Bay Seasoning. It’s in the spice aisle at your local grocery store (and likely near the seafood section).
Cajun Seasoning is the best substitute I’ve found for crab and fish. Depending on the variety, Cajun seasoning may be spicier; therefore, I recommend using 1 tsp of cajun seasoning or adding to taste.
There are many different types of crab meat available, but the best type to use for crab cakes is fresh lump crab meat. This type of crab meat is less likely to contain shells or bits of cartilage, which can make your crab cakes tough.
That being said – I opted for canned crab for this recipe. This is from my Meme’s original recipe. She was cooking for 6 kids – so having any type of seafood had to be economical.
Keep in mind that the canned crab can add extra saltiness – so you can reduce the salt in the recipe if desired. However, the canned is a bit more economical and easier to find when you live in Northern Idaho. Whenever possible I will use fresh lump crab meat for these cakes.
If you can’t find or have trouble getting the fresh lump crab but want better quality than the canned option – you can always pick up the pre-packaged kind that is located in the refrigerated section. Just be sure you aren’t getting imitation crab – which in that case, the canned will still be the better option.
Crab cakes can be cooked in a number of ways, but the best way to ensure that they are cooked evenly and thoroughly is to pan-fry them.
To pan-fry crab cakes, heat a layer of oil in a frying pan over medium-high heat. Add the crab cakes to the pan and cook for 3-4 minutes per side, or until golden brown.
Yes, absolutely. This recipe is great for parties because it is so easy to make ahead of time. We like to double and even triple this recipe depending on the number of guests we have coming over. These are a hit for sure.
Crab cakes can also be baked in the oven. To bake crab cakes, preheat the oven to 400 degrees Fahrenheit. Place the crab cakes on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until golden brown.
I recommend brushing the tops with a little melted butter when baking to help with the browning.
When properly stored, these will last for 3 to 5 days in the refrigerator. I don’t recommend keeping Dungeness Crab for longer than that. But we have never had to worry about that because we never have leftovers. These are so good, they are gone in a flash.
Crab cakes are typically served with a dipping sauce or tartar sauce. They can also be served over a salad or with rice and vegetables. Here are some recipes you can pair with these.
You bet. Air frying is a great way to make these and I highly recommend it.
To make these in the air fryer – prepare as directed. Then place them in the air fryer basket and cook them at 360 degrees for 10-12 minutes or until golden brown.
This recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a recipe like this before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious recipe. (you can also SHOP MY FAVORITES in my store)
If you love this eays recipe, you’re going to love these other ideas too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Crab Cakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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These Piña Colada Cupcakes are light and fluffy coconut cakes, topped with coconut frosting, fresh pineapple chunks, and sweetened coconut. Perfect for Cinco de Mayo, summer parties, celebrations, and more!
Who loves a refreshing Piña Colada? It is one of my favorite drinks – any time of the year. I’m completely obsessed with the pineapple and coconut combo.
So when it comes to our Cinco de Mayo celebrations (and pretty much all our other warm-weather gatherings too) I’m all about the Piña Colada flavors. This is why I decided that it was time to take that beloved combo and turn it into cupcakes!
If you love these Piña Colada Cupcakes – you’ll love our Easy Coconut Cupcakes too!
These cupcakes not only have the extra sweetness of the pineapple juice mixed in but there are little pineapple bits in there too. Call it an extra little surprise.
Then they are topped with a creamy coconut frosting and additional sweetened coconut – they make my eyes roll back with every bite. Plus they are super simple to make – so you can wow your friends and family! I know you’ll love them.
Sure! If you are tight on time and want to just whip up the cupcake portion of the recipe using a box mix – that will work fine too.
Just follow the instructions on the box and then use a pineapple flavoring/extract instead of the pineapple juice so you don’t skew the ratios. You can still stir in the pineapple bits – those should be just fine as long as they aren’t adding too much additional moisture.
Store leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to
Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
Prepare cupcakes 1-day advance and keep cupcakes covered tightly at room temperature until ready to be frosted.
This recipe works fine when doubled, especially if you use the cookie scoop to get the portions divided equally between all of the cupcakes.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
Overmixed batter and using excessively heavy ingredients can lead to a dense cupcake. This means you don’t want to add too much flour and avoid over-mixing the batter. Be sure to correctly measure the flour using the spoon and level method.
Fresh baking powder is also important to get nice, light, and fluffy cupcakes!
There are so many great recipes you can serve for Cinco de Mayo. It seems we are always pulling recipes that I remember my aunt making when I was growing up. Here are the recipes we make the most frequently – however these delicious cupcakes will pair with just about anything.
This Piña Colada Cupcake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Piña Colada Cupcakes recipe, you’re going to love these other CAKES AND CUPCAKES too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Piña Colada Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Chicken and Potatoes in a Slow Cooker made with tender chicken, hearty potatoes, and savory seasonings slowly cooked easily to perfection.
Imagine walking into your home after a long day to the mouthwatering aroma of simmering Chicken and Potatoes cooking in a Slow Cooker.
This Chicken and Potatoes dish is the epitome of comfort food, combining tender, juicy chicken with flavorful, herb-infused potatoes and vegetables.
View postAir Fryer Honey Mustard Chicken Thighs are the perfect light dinner for summer. Served with a side salad, it is easy to make and super simple to clean up. The chicken is crispy on the outside and moist on the inside – making it a family favorite.
This air fryer honey mustard chicken is a quick and easy dinner that the whole family will love! The chicken thighs are coated in a simple honey mustard sauce and then air-fried to perfection.
Serve with some steamed veggies and you have a delicious and healthy meal that is ready in no time!
If you love easy dinners that come together super fast – you will love this chicken thigh recipe. Not only is it simple to make with just a few steps – but it only calls for a handful of ingredients. (some of which you probably already have in your kitchen)
This recipe is great for those busy weeknights when you don’t have a lot of time to get dinner on the table. Plus the clean-up is quick too – which gives you more time for all of the other things pulling at your time.
If you have leftovers, just place the pieces in an airtight container and keep them refrigerated for up to 3 days.
To reheat, you can microwave until hot (about 90 seconds per piece) but I do have to say that the skins don’t remain crispy this way.
Or you can pop the chicken back in the air fryer and cook at 375 degrees until hot again (usually several minutes) You might want to give it a fresh spritz of oil before heating to help crisp things up again.
While cooking foods from a frozen state is great when using the pressure cooker, it doesn’t work quite the same for all foods when it comes to the air fryer. For this chicken recipe, I don’t recommend trying to cook this frozen. Please start with fresh chicken.
Most people think that air frying is done completely without oil. However, you need just a little bit of oil so the machine can circulate those tiny oil droplets, which is what makes air frying create deliciously crisp and crunchy food.
So when your food isn’t turning out as expected, it is usually that you aren’t actually adding enough oil to the recipe. If those oil droplets aren’t present, all you are doing is baking your food, resulting in a less flavorful taste and texture. Be sure to not skip the step of spritzing the food with oil if the recipe calls for it.
All of my recipes were created with an air fryer that had only a temperature & timer setting – since not all air fryers have all the additional settings.
You can use the bake setting when making recipes that you would traditionally bake – but if possible, please just set the temperature & time for this recipe.
While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.
Similar to a convection oven, it circulates the hot air within the cooking area using a high-powered fan. This helps evenly distribute the heat around the food which not only creates more evenly cooked food but also reduced cooking times.
By circulating the hot air, which contains the fine oil droplets from adding a light mist layer before cooking, and allows you to remove the need for submerging our foods in heavy oils to create the deliciously crunchy foods we all love.
It’s no secret that fried foods are more fattening – but did you know that there are 9 calories in every gram of fat? With air frying, we can reduce the fat by removing most of the oils usually needed to create crunchy foods. This helps to drastically reduce fat intake and calories.
I love being able to cook with my air fryer and eliminate the need for large baking sheets and lots of pots and pans. Most of my air fryer recipes can be made with just a mixing bowl or two or a small saucepan in addition to my air fryer.
Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.
Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.
I don’t know about you, but if I can avoid turning on the oven and having to wait 20 minutes for it to preheat, I’m happy about that. Most air fryer recipes either don’t require that you preheat the fryer – or the preheat time is 5 minutes or less. That is a huge time saver over using the oven.
I love that the air fryer is compact and easy to take along on trips. We pack ours in our RV and find that air fryer cooking while camping is so much easier than trying to deep fry foods on a small RV stove or camping burner.
Yes, you can make this with boneless chicken thighs. Keep in mind that rarely do you find boneless chicken thighs with skins – so you won’t have that crispy skin as part of the final flavor.
Cook at 390 degrees for 10-12 minutes, or until the chicken reaches 165F on an instant-read thermometer.
You can make this recipe with drumsticks too.
You’ll know they are done when the meat is no longer pink at the bone and the juices are clear. A meat thermometer inserted near the bone should register 165 degrees.
You can make this recipe with boneless, skinless chicken breasts too.
No need to flip. You’ll know they are done when the meat is no longer pink at the bone and the juices are clear. A meat thermometer inserted near the bone should register 165 degrees.
This recipe seems to pair perfectly with almost anything. Here is a list of our favorite things to pair with this air-fried ranch seasoning chicken.
Yep – you can make this recipe in the oven if you don’t have an air fryer. While this is slower than cooking the chicken in the air fryer – you can make up to 8 pieces at a time instead of 4 – so it is great for a larger family.
No need to flip. You’ll know they are done when the meat is no longer pink at the bone and the juices are clear. A meat thermometer inserted near the bone should register 165 degrees.
First, let me say that I highly recommend that you do not use cooking spray. It will leave a residue on your air fryer basket & cause it to smoke when you use it. I really like this spray bottle – because it gives a nice mist & sprays consistently each time using just olive, vegetable, or canola oil. I couldn’t air fry easily without it.
Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.
You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.
We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.
But the more I used the air fryer I realized I really wanted a digital screen. It wasn’t any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.
Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.
But I when I started working on my second air fryer book, I wanted to change things up. I picked up this LARGE air fryer that has been wonderful. It has Touch Screen Presets plus it is XL Family Size, which is great!
Sticking can often happen when using an air fryer. I understand that most would think to add non-stick spray to the basket to prevent this. I strongly encourage you to not do that.
Non-stick spray leaves a coating that won’t come off, even when washed. Over time – this will build up and cause smoking when you use our air fryer.
I also do not recommend putting down a sheet of foil. The idea behind air frying is to allow the air to circulate around the food.
This is why the basket or tray has holes in it. If you put foil down – this prevents the air from reaching all of the areas it needs to in order for it to cook properly.
Instead – I recommend spraying the basket with olive oil using this spray bottle. You can line the air fryer with perforated parchment paper.
Or you can use one of these really great silicone liners that still allow for airflow but are reusable and easily cleanable.
If you love this recipe – You might also love my air frying cookbook too!
The Essential Air Fryer Cookbook for Two also makes everything fast and easy. Most recipes take 30 minutes or less and they’re designed with simple prep and minimal clean-up in mind. Nutritional information, serving size descriptions, and recipes for vegetarians, vegans, and gluten-free are also included. There’s so much to savor.
The Essential Air Fryer Cookbook for Two
Perfectly Portioned Recipes for Healthier Fried Favorites
If you love this Air Fryer Honey Mustard Chicken Thighs recipe, you’re going to love these other air fryer chicken recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Honey Mustard Chicken as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Today, we’re diving into the delightful realm of Easy Fried Ice Cream, a classic Mexican dessert with a twist. This dish is a favorite in many Mexican restaurants, but it’s so simple that it’s perfect for making at home too.
Imagine scoops of creamy vanilla ice cream coated in a golden brown, crunchy corn flake mixture. Then it’s quickly deep-fried to create a warm, crispy outer layer that encapsulates the still-frozen ice cream. It’s an experience your whole family will love!
View postThere’s nothing quite like biting into a flavorful, tender barbacoa taco. With this Instant Pot Barbacoa Tacos recipe, you can easily recreate that amazing taste right in your own kitchen.
This recipe combines classic Mexican flavors and spices with the convenience of the Instant Pot to create truly mouth-watering tacos. These are perfect for a weeknight dinner or a fun weekend fiesta.
Prepare to impress your family and friends with these irresistible tacos that are both delicious and quick to make.
View postHomemade tortilla chips are a delicious and easy-to-make snack that can be enjoyed on their own or as a tasty accompaniment to dips and salsas.
While it may seem daunting, there is nothing quite like making your own tortilla chips. It is easier than you think and they are SO MUCH BETTER than anything you’ll find in a bag at the store.
View postAir Fryer Potato Chips are a great way to enjoy your favorite snack. The air fryer allows you to make chips in a healthy, fast, and easy way.
Making your own potato chips is easier than you might think—and air frying them gives them a nice, crispy texture with far less oil than deep-frying.
Whether you like your chips plain or loaded up with spices and flavors, we’ll show you how to make perfect potato chips in your air fryer.
**Don’t have an air fryer? Try my microwave potato chip recipe!
For plain potato chips, you’ll just need some potatoes and oil. For flavored chips, you can add any seasonings you like—we like salt, pepper, and paprika.
If you’re using a small air fryer, you may need to cook the potato chips in batches. But larger air fryers can usually accommodate a whole batch at once.
Once you’ve mastered the basics of air fryer potato chips, feel free to experiment with different flavors and seasonings. We think they’re pretty perfect just the way they are, but you might want to try dipping them in your favorite sauce, or sprinkling on some grated cheese. Enjoy!
Potato chips are best served warm. It’s important to soak the potatoes before frying them, as it draws out the natural starch and provides that great crunch. It also helps keep them from sticking together in the basket.
If your air-fryer chips become soggy, return them to the fryer and cook for a little longer. Because air-fryer temperatures differ, so do cooking times. That’s why our air-fryer recipes give long spans for cooking times. You may need to cook your chips for a bit longer than suggested. Start with the least amount of time and increase as needed.
Keep potato chips in an airtight container or a plastic storage bag. They may be kept in your pantry or on the counter, and they’ll stay fresh for up to two weeks.
Air-fried dishes aren’t necessarily healthier, but they do tend to have less fat than those that are deep-fried. As a result, air-fryer recipes are often fewer calories than those fried in ordinary oil.
While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.
Similar to a convection oven, it circulates the hot air within the cooking area using a high-powered fan. This helps evenly distribute the heat around the food which not only creates more evenly cooked food but also reduced cooking times.
By circulating the hot air, which contains the fine oil droplets from adding a light mist layer before cooking, and allows you to remove the need for submerging our foods in heavy oils to create the deliciously crunchy foods we all love.
It’s no secret that fried foods are more fattening – but did you know that there are 9 calories in every gram of fat? With air frying, we can reduce the fat by removing most of the oils usually needed to create crunchy foods. This helps to drastically reduce fat intake and calories.
I love being able to cook with my air fryer and eliminate the need for large baking sheets and lots of pots and pans. Most of my air fryer recipes can be made with just a mixing bowl or two or a small saucepan in addition to my air fryer.
Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.
Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.
I don’t know about you, but if I can avoid turning on the oven and having to wait 20 minutes for it to preheat, I’m happy about that. Most air fryer recipes either don’t require that you preheat the fryer – or the preheat time is 5 minutes or less. That is a huge time saver over using the oven.
I love that the air fryer is compact and easy to take along on trips. We pack ours in our RV and find that air fryer cooking while camping is so much easier than trying to deep fry foods on a small RV stove or camping burner.
Sticking can often happen when using an air fryer. I understand that most would think to add non-stick spray to the basket to prevent this. I strongly encourage you to not do that.
Non-stick spray leaves a coating that won’t come off, even when washed. Over time – this will build up and cause smoking when you use our air fryer.
I also do not recommend putting down a sheet of foil. The idea behind air frying is to allow the air to circulate around the food.
This is why the basket or tray has holes in it. If you put foil down – this prevents the air from reaching all of the areas it needs to in order for it to cook properly.
Instead – I recommend spraying the basket with olive oil using this spray bottle. You can line the air fryer with perforated parchment paper.
Or you can use one of these really great silicone liners that still allow for airflow but are reusable and easily cleanable.
Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.
You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.
It’s usually advised that you never stack food in an air fryer. However, because the potato chips are so thin, stacking two layers at once is permissible. Just make sure to toss them throughout the cooking procedure!
We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.
But the more I used the air fryer I realized I really wanted a digital screen. It wasn’t any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.
Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.
But I when I started working on my second air fryer book, I wanted to change things up. I picked up this LARGE air fryer that has been wonderful. It has Touch Screen Presets plus it is XL Family Size, which is great!
If you love this recipe – You might also love my air frying cookbook too!
The Essential Air Fryer Cookbook for Two also makes everything fast and easy. Most recipes take 30 minutes or less and they’re designed with simple prep and minimal clean-up in mind. Nutritional information, serving size descriptions, and recipes for vegetarians, vegans, and gluten-free are also included. There’s so much to savor.
The Essential Air Fryer Cookbook for Two
Perfectly Portioned Recipes for Healthier Fried Favorites
If you love this air fryer potato chips recipe, you’re going to love these other snacks too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Potato Chips in the air fryer as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
This beautiful 3-layer Chocolate Raspberry Cake is made with raspberry filling, creamy chocolate buttercream frosting, and is decorated with fresh raspberries on top. It’s perfect for any occasion!
Chocolate Raspberry Cake is the perfect way to celebrate any special occasion! This homemade cake is made with three layers of rich chocolate cake – making it a real show-stopper.
Then we filled it with sweet raspberry jam, and frosted with a rich and creamy chocolate buttercream frosting. It’s sure to be a hit with everyone who tries it!
Growing up with a professional cake decorator, we always had cake in the house. For me – it is hard to pick which flavor is my favorite because there were so many to choose from and my mom really did make every single one taste INCREDIBLE.
Her favorite (which I try to make at least once a year) is a white cake with raspberry filling and topped with my Best Bakery Buttercream Frosting.
But this time I wanted to change it up. Keeping with the raspberry vibe but pairing it with chocolate cake and the absolute best chocolate buttercream just made her favorite and sent it over the top. It is DELISH!
If most of the cake is still remaining after serving, I recommend wrapping it with plastic wrap, taking care to fully cover the cut area that is now exposed. Then add a layer of foil over the whole thing. Refrigerate.
If you only have a couple of slices left, place them in an airtight container, preferably in individual slices and refrigerate.
This cake will stay fresh for up to 5 days if kept wrapped and refrigerated. Let sit at room temperature for about 20 minutes prior to serving again.
Yes, you can use dark cocoa powder instead of classic cocoa powder. Sometimes I’ll use a black cocoa powder to give it a nice, rich look without the use of food coloring.
Unfornitally this recipe doesn’t work well with a gluten-free flour mix.
Just keep it refrigerated in an airtight container for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.
You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using it again.
I have found a couple of different ways to do this. Sometimes I’ll place it on a turntable. Then place the knife right on the edge of the dome and turn the turntable around until the knife gets through the cake.
If I am working with soft cake – I’ll take a long piece of floss and pull it through the cake – sort of sawing it side to side – gently pulling towards me until the top has been sliced off.
You bet – if you need to change the size of the cake you are making – please see the variations below. As with all cakes – bake until the toothpick test is clean as different ovens, climate, elevation, and other factors can change the baking time.
If you want this cake to be left out at room temperature, I will substitute the milk in the buttercream for warm water. You can leave the cake out at room temperature for up to an hour if you leave the milk in the buttercream recipe.
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.
Depending on the size of your slices, this cake will yield approximately 12-16 slices. That being said – in our house, it is “go BIG or go home”. So we usually split the cake between the 5 of us for 2 nights.
When you add the boiling water to the batter, it activates the cocoa powder to give it that rich chocolate flavor and gives the cake the right texture. Note – you can use boiling coffee in place of water if you like – it’s AMAZING!
**Once greased, I like to also dust the cake pan with flour for white cakes or cocoa powder for chocolate cakes. It helps with releasing the cake from the pan once it has baked and cooled. You can do this by adding about a tablespoon of either of those and then shake it around over the sink until all of the greased area is coated. Shake out the remaining flour or cocoa before adding the cake batter.
This is enough to fill, crumb coat, and frost & decorate a 3-layer, 8″ round cake. Increase the recipe by 1/2 if you like your frosting thicker than what you see here or wish to pipe on more decoration.
I like to use a large offset spatula to spread the buttercream onto the cake then use a cake scraper to finish off the sides and top.
You can break the raspberries in half and sprinkle them right on top of the raspberry jam
Yes, you can add more jam to the cake, but you will need to keep the jam in place with a pipped ring of buttercream around the edge of each layer of cake. If you don’t add that ring of buttercream, the cake will be unstable and wobble around when you try to frost it.
Yes, I do it often. Once baked – this cake can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)
I also like to freeze the cake once I have assembled the layers and added the crumb coat. This helps the final frosting decorating go much smoother. This way you don’t have your frosting melting off the side of the cake because the cake or the frosting is too warm. Often times I will get a cake to this stage days before the event I’m making for. Then just finish up the decorating the night before.
You can also gently wrap the completely decorated cake and freeze it until you need it. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.
Just make sure to thaw it in the fridge the night before as it does taste best when not frozen. I also like to leave it at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.
You will want to make sure you are not skipping the crumb coating of buttercream and the two chill times. The buttercream will set up in the fridge, creating a barrier so the jam doesn’t leak out.
This just depends on how thick you apply the buttercream to the cake. I had about a third of a cup of buttercream leftover so that I would have had just enough for a bottom border.
Yes, this cake can be made using 1/2 cup of melted butter in place of the vegetable oil. However, keep it mind that this will change the texture and overall end result of the cake. I prefer using the oil for this reason.
You bet! Often when I am working on a cake, it happens in batches. I will bake the layers on one day and make the frosting while they are baking.
Then the layers go in the freezer and the frosting gets refrigerated for up to 1-3 days before I even get around to decorating the cake.
This cake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a homemade cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cake recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Chocolate Raspberry Cake recipe, you’re going to love these other cakes too. Please click each link below to find the easy, printable recipe!
Chocolate Covered Strawberries
If you love this recipe for Chocolate Raspberry Cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
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Looking for a new and delicious way to prepare chicken? Coca-Cola chicken is a sweet and savory dish that is sure to impress.
The combination of Coca-Cola soda and barbecue sauce creates a unique and yummy flavor that is sure to be a crowd-pleaser. This slow cooker recipe is perfect for busy weeknights or for feeding a crowd.
Most people have a can of Coke on hand. Why not try this slow cooker coca cola chicken recipe?
View postThis Crepes Recipe is the best! Tender and golden on the outside and delicate on the inside. Perfect for a sweet breakfast or decadent dessert.
I don’t know about you – but I sure love going out and enjoying a fancy breakfast every now and then. But we dine out less and less these days.
While that can be a good thing, that doesn’t mean the craving for a special breakfast goes away. This is why we make more and more of our dining-out favorites here at home – like this Crepes Recipe.
We really love these and they aren’t as difficult as they appear. It’s really all about getting that batter thin and even. Not all that different from making pancakes – just so much thinner.
I promise once you give these a try you’ll want to stay in and enjoy these in the comfort of your own home instead of having to get ready and go out. They are soft, buttery, and soooooo delicious!
Crepes are a type of thin pancake that originates from France. They can be made sweet or savory, and are often filled with various toppings. Crepes are typically made with wheat flour, eggs, milk, and butter.
The best way to test the temperature of your pan is to sprinkle a few drops of water on it. If the water sizzles and evaporates immediately, then the pan is ready.
If your crepes are too thin, you may be using too much batter. Try using less batter next time.
If your crepes are too thick, you may not be spreading the batter evenly. Make sure to tilt the pan so that the batter covers the entire surface.
After you flip the crepe, let it cook for about one minute before checking it. The Crepe should be golden brown on both sides. If it’s not quite done, you can let it cook for a few seconds longer.
We love to make a big breakfast when making these crepes. Here are some of our favorite recipes to include with them.
There are endless possibilities when it comes to toppings for crepes. Nutella and bananas are always a good choice, or you could try something savory like ham and cheese. Get creative and have fun!
This crepe recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade crepes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy crepe recipe, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!
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The perfect way to start your day is with tasty eggs cooked over easy. This recipe for Over Easy Eggs is so simple and incredibly delicious.
What’s your favorite way to make eggs? I’m all about the runny yolk – so when I’m picking my favorite we almost always fry them.
They are great when served with sausage or hashbrowns. But my favorite way is to put them on some bread with a little bacon and mayo for a delicious fried egg sandwich. SO GOOD!
Now – when it comes to making these eggs, it can be a bit daunting. When I was first learning to cook I was told that making eggs is actually considered one of the more difficult things to make.
So we are here to take all the guesswork out of it. We broke it down with step-by-step pictures so you can have all the information you need before you get started.
Once you do it the first time you will be so excited. You’ll wonder why you waited so long. If you have already done it but struggle to make them perfect – I hope this will help you and you can enjoy your breakfast as much as we do.
If you happen to have leftovers, just transfer them to an airtight container and keep them refrigerated for up to 3 days.
To reheat, add a splash of water to the container, cover with a paper towel (this helps them to steam and not dry out), and microwave until hot – usually, just about 30-60 seconds will do it.
Keep in mind that cooking for a second time will result in the yolks cooking and being firm. You will not be able to keep the yolks runny if you need to reheat them later on.
We have a habit of stocking up on eggs and then forgetting about them because they are out in the garage fridge.
While eggs will keep (if refrigerated properly) for up to 6 weeks beyond the date on the package – I always like to do this nifty little test if I know they have been in there for a while. The date isn’t always accurate.
When eggs go bad – they create an air bubble inside the shell. So if you place an egg in a few inches of water – watch what it does.
Nope – we have made this recipe with brown or white eggs, either from the store or gifted from our neighbor’s chickens. (those are my favorite)
The size of them doesn’t matter – which is especially great when you are not buying them commercially. They tend to be a variety of sizes when getting them from your own hens.
If you are making an ostrich egg – that is equivalent to about 24 chicken eggs. So you will need a very large fry pan to make a fried egg of that size.
When cooking an egg over easy, it all begins with adding a bit of butter to your skillet, just like a sunny side egg. Once you add the butter to the skillet, set it to medium-low heat and then allow the butter to melt before cracking your egg over the skillet.
When you have the egg cracked in the skillet, allow it to cook on the first side for about two minutes and then carefully flip it over to the opposite side. When cooking an over-easy egg, you only need to let it cook in the skillet for around 30 seconds and can then remove it, placing it on your plate to enjoy it with your favorite breakfast meat and toast.
If you want to have eggs over medium, let the second side cook for up to 45 seconds before removing them from the pan. And, when you prefer eggs over hard, where they’re slightly overcooked, you can leave the second side cooking for an additional minute before removing the eggs from the pan and plating them.
Don’t forget to add your favorite seasonings after you’ve put the eggs in the skillet. You can keep it simple with salt and pepper or use something else, such as seasoning salt, red pepper flakes, or even garlic powder.
There are two other similar ways to cook an egg in the frying pan: over medium and over hard. It’s just a matter of how cooked the yolk is. The distinctions between all of the ways to fry an egg are as follows:
You’ll know your eggs are done once the whites are set and the yolk has started to thicken but is still runny. If you’re not sure, it’s better to err on the side of undercooking since you can always cook them a bit more.
Using room-temperature eggs gives a better end result – but isn’t absolutely necessary to make an over-easy egg.
The easiest way is to use a spatula. Gently slide it under the egg, making sure to get all the edges, then quickly flip it over. You can also try flipping it with your wrist like you would a pancake.
This simple breakfast recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you are new to cooking and have never made eggs at home before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this morning recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy recipe for fried eggs, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!
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Oven-Baked Chicken is the perfect recipe for busy weeknight dinners. This dish is so flavorful and easy to make, that the whole family will love it.
I don’t know about you – but dinnertime is such a busy time in our house. So I like to keep things as simple as possible whenever I can.
This chicken recipe is so easy to make and it’s a great option for a weeknight dinner. Oven-Baked Chicken is also a great meal to prep ahead of time and then just pop in the oven when you’re ready to eat. This recipe is sure to become a family favorite!
Back when I shared my Chicken Marinade recipe I shared how to make the chicken on the grill, since we almost always marinate and then take the cooking outside.
But since moving out of the city and much farther into the woods, we found ourselves with snow much earlier and much later in the year. That took grilling off the table for a few more months.
So we took our marinated chicken and did an oven-baked version that we are sharing here today. I know you’ll love it as much as we do.
While many believe that the longer the chicken sits in the marinade, the better it will be. By doing that it can actually end up making the chicken tougher once cooked.
For the best result, I recommend no longer than 12-24 hours. This recipe calls for at least 30 minutes, which is just enough to prep your other dinner ingredients and get the grill hot.
The general rule is about 1/2 of a cup of marinade for every 1-1.5 pounds of chicken. You can increase this recipe as needed depending on how much you are serving. Remember though – you can’t reuse marinade for sanitary reasons. So be sure to make only what you will need and discard it once you have removed the chicken.
Yes, you can make this baked chicken with bone-in chicken breasts. Just increase the cooking time to about 45 minutes since it takes much longer to cook bone-in rather than boneless.
Make sure to wrap up any remaining chicken you aren’t going to eat & get it refrigerated within an hour. This is the best practice for reducing any bacteria from growing.
Place the chicken in an airtight container & label it with the date. Keep refrigerated until ready to enjoy again. Use within 3-4 days.
Yes, you can freeze marinated chicken. Just place the prepared zip-top bag full of the chicken and the marinade in the freezer for up to 3 months. It will marinate while frozen – but at a much slower rate, so it won’t be overkill once you finally make it.
There’s no need to cover the baking dish before baking the chicken in it. During the baking period, leaving the cover off allows for the outside to brown a bit instead of the lighter, steamed chicken color.
The possibilities are almost endless when it comes to pairing recipes with marinated chicken. Check out some of our favorite pairings here.
You can overcook chicken breasts. It results in juicy meat every time as long as you bake until the internal temperature reaches 165 degrees.
I see a lot of people doing this because they believe that it will help the marinade soak into the pieces of chicken. But just as I discourage people from using a fork to flip meat and chicken on the grill (because it breaks the seer and allows the juices to leak out – causing a dry result) I am also going to discourage you from poking holes before marinating.
Doing so will dry the pieces out faster when they are cooking. All the juices you just infused by marinating will then leak out of all those holes while it cooks.
Marinating chicken is a quick and easy way to infuse all the flavors that make it juicy and flavorful. It helps to lock in the juices and make that chicken the best thing you have ever eaten before.
Unless you are cooking this chicken in a pressure cooker/Instant Pot – I don’t recommend cooking this from frozen. Please let the bag thaw first in the refrigerator for 1-2 days before cooking.
This chicken dinner recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never baked chicken before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this easy dinner recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy chicken dinner recipe, you’re going to love these other chicken recipes too. Please click each link below to find the easy, printable recipe!
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Cannoli Cupcakes are the perfect holiday dessert! Filled with cannoli cream, topped with cannoli frosting, and they’re decorated with mini chocolate chips and mini cannolis. They’re sure to be a hit with your family and friends!
I’m all about the cupcakes. I mean, I’m a huge fan of cake, so when it comes to cupcakes – it’s basically a personal-sized cake that’s portable. You can’t go wrong with that.
So when I was thinking of different desserts to make for spring, these cannoli cupcakes came to mind. We already love the Cannoli Cream Pie that I make every year during this time – so why not make that great flavor into cupcakes too?
Not only are these so incredibly delicious but they are pretty simple to make too. We have it all broken down for you – each part of the process.
Basically, you whip up the cupcakes and you can make the cannoli filling while they bake. Then you can make the frosting while they cool. Each step is simple and takes very little time.
These will be a huge hit at all your seasonal gatherings.
Cannoli are an Italian dessert that originated in Sicily. They’re fried pastry dough that’s filled with ricotta cheese, and they’re typically served with chocolate or fruit.
Cannoli cupcakes are a fun and festive twist on the traditional dessert, and they’re sure to be a hit at your holiday party!
As with all cupcakes, the most important thing is to keep them in an airtight container. Because of the butter and mascarpone in the frosting and the cream filling, keep them refrigerated when not serving. Bring to room temperature before serving so the frosting is creamy.
They will keep in the fridge for up to 4 days or freeze for up to 3 months.
Sure! If you are tight on time and want to just whip up the cupcake portion of the recipe using a box mix – that will work fine too. You can pick and choose the flavors you like and maybe add a little extra extract to personalize it a bit.
Yes – sort of. Once baked – these cupcakes can be frozen prior to being filled. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)
I’m not a fan of the texture of the filling once it has been frozen and then thawed again. So I recommend baking the cupcakes and then adding the filling and frosting right before you are going to serve them.
This recipe works fine when doubled, especially if you use the cookie scoop to get the portions divided equally between all of the cupcakes.
To stuff a cupcake, you must first remove a little hole from the center and then replace the top. However, to make it all fit again, you’ll need to cut it down somewhat.
To remove the core from a cupcake, you may use a fancy little cupcake corer tool, a strawberry huller, a piping tip, or even a regular paring knife. Fill the hole with icing and cut around it to remove it. Then replace it.
No one will notice the seams after you cover it with icing and decorations.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.
Be sure to check out our Biscoff cupcakes too!
This cannoli cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes or cannoli before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Cannoli Cupcake recipe, you’re going to love these other cupcakes too. Please click each link below to find the easy, printable recipe!
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Making mini pancakes, often called silver dollar pancakes, is a great way to use up ripe bananas. These tiny banana pancakes are perfect for a quick and easy breakfast or snack.
Mini Pancakes are a fun, quick, and healthy breakfast for kids of all ages. They’re also a tasty snack any time of the day.
Growing up my grandparents would always take me out to a diner-style breakfast whenever I would visit. I don’t think I ever left without ordering the silver dollar pancakes. They were my favorite.
All these years later – I still think they are pretty great. But I wanted to make some and use up some of our over-ripe bananas.
Since making banana pancakes is something the whole family enjoys – I thought it would be great to make them mini to add a bit of nostalgia to our weekend morning.
These are not only fun but so delicious too. We paired ours with salted caramel sauce, whipped cream, and sliced bananas. Absolutely scrumptious!
Silver dollar pancakes are about the size of an old-fashioned silver dollar, which is about an inch and a half in diameter. Regular pancakes are usually 4-inches are larger!
You can bake these banana pancakes up in a larger size if you prefer. In contrast, other types of pancakes that aren’t necessarily “silver-dollar” are three inches in diameter and equally delicious.
If you did not preheat your pan to a high enough heat or coat it with enough butter then the batter could stick to the pan.
Sure! If you don’t want to mix your own batter in this recipe – just follow the steps starting at #4 here.
Place any leftover mini pancakes in an airtight container and keep refrigerated until ready to serve again. To reheat, vent the container by popping the lid and then microwave for 60-90 seconds or until hot.
The fluffiness of pancakes comes from the baking powder, so it is important that your baking powder is not old. You also want to mix the batter just until the flour is mixed in, as overmixing will increase the gluten, which will result in chewy pancakes instead of fluffy.
Pancakes freeze wonderfully! It is best to flash freeze them by placing them in a single row on a parchment-lined plate for an hour. Once they have partially frozen, transfer them to a freezer-safe container or ziptop bag and return to the freezer for up to 3 months.
I like to place a piece of parchment or wax paper in-between the pancakes so I can stack them when frozen. This helps when I only want to thaw a couple of them for a smaller breakfast.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
Microwave: Reheat in 15-second intervals until hot.
Skillet: Melt butter over medium-low heat, then add pancakes and cook until warm.
Oven: 350°F (177°C) for 10 minutes.
Add additional time if cooking from frozen.
This mini pancake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade pancakes without a mix before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy Mini Pancakes (Silver Dollar) recipe, you’re going to love these other pancake recipes too. Please click each link below to find the easy, printable recipe!
Peppermint Chocolate Truffle Pancakes
3-Ingredient Chocolate Protein Pancakes
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Tender Marinated Flank Steak with Chimichurri is the perfect way to please your tastebuds. Super easy and done in about 30 minutes.
This marinated flank steak with chimichurri sauce is the perfect 30-minute dinner! The steak is full of flavor from the marinade, and the chimichurri adds a fresh, bright taste. This dish is sure to please everyone at the table.
We love this recipe because we can enjoy it no matter the season and it is super fast to make.
This dish is perfect for a summer dinner. The steak can be grilled outdoors, and the chimichurri can be made ahead of time. This means that you can spend less time in the kitchen, and more time enjoying your summer evening.
But the best part is that we don’t need the grill to make this. If you have some summer storms roll though, if it is too windy to grill or if you just want to enjoy this during the winter months – no worries. This recipe is made right on your stovetop in just a few minutes.
Marinated flank steak with chimichurri is a dish that is full of flavor.
The steak is marinated in a mixture of olive oil, garlic, and herbs. This gives it a delicious flavor that is perfect for grilling. The chimichurri sauce is made with fresh parsley, garlic, olive oil, and vinegar. It is a bright, fresh sauce that goes perfectly with the steak.
Absolutely! If you prefer, you can grill your marinated flank steak instead of cooking it in a pan. Simply preheat your grill to 450 degrees, and cook the steak for about 4-5 minutes per side or until your internal thermometer reaches 130-135 degrees. The chimichurri sauce will add a delicious flavor to the grilled steak.
Flank steak comes from the chest of the cow, or “bib.” Because flank steak is so lean, make sure to overcook/dry it out when grilling. Marinating the flank steak will help to keep it soft and juicy.
Skirt steak is a great alternative to flank steak. It is also a lean cut of meat, but it has a little more fat than flank steak. This means that it is less likely to dry out when cooking. Skirt steak also has a lot of flavors, so it is a great choice for grilling.
You should marinate skirt steak for at least 15 minutes, but no longer than 24 hours. If you marinate the steak for too long, the acid in the marinade will start to break down the protein in the meat, making it tough.
It is important to cut the flank steak against the grain. This means that you should slice the steak in a direction that is perpendicular to the muscle fibers. Cutting the steak against the grain will make it more tender and easier to chew.
To Cut flank steak against the grain, start by finding the direction of the grain. You can do this by looking at the steak and noticing which way the muscle fibers are running. Then, use a sharp knife to slice the steak in a direction that is perpendicular to the grain.
If you are not sure which way the grain is running, you can ask your butcher. They will be able to tell you which way to cut the steak.
Steaks thicker than one inch will take about 3-5 minutes per side to reach medium-rare. Steaks thinner than one inch will take about 2-3 minutes per side– however, this all depends on how hot of a pan you begin with. I always recommend using a meat thermometer to ensure you get the perfect doneness.
You can substitute ¼ cup of parsley for cilantro if you would like.
This flank steak recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made steak at home before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy steak dinner recipe, you’re going to love these other beef recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Marinated Flank Steak with Chimichurri as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Looking for the BEST Chocolate Buttercream Frosting? This frosting is rich, creamy, delicious, and SO MUCH BETTER than the bakery! Easy to make and everyone will beg for the recipe. It will be your “go-to” frosting for every occasion.
If you have been here a while, then you know that my mom was a professional cake decorator. (among her many talents and adventures) She worked for a long time in a bakery when I was really little and then ventured off doing custom cakes for those special to her.
So it is fair to say that not only have I enjoyed a good amount of cake and frosting in my day. I personally feel this gives me the ability to differentiate between a basic cake or frosting recipe and a truly remarkable one.
I can honestly say – that this recipe she passed down for chocolate buttercream frosting is one that she made for nearly every cake – except when she was using this BEST BAKERY BUTTERCREAM FROSTING for those times when we didn’t need a chocolate version.
This frosting is positively incredible. We used to keep it in the fridge and add a dollop to our ice cream, brownies, or cookies. It’s not just for cake my friends. This frosting is something you will want to add to anything you possibly can.
I was lucky that my mom taught me a few things about making cakes, frostings, and treats and I am so happy that I get to pass them along to you all here. I know you’ll love this as much as we have for so many decades.
You bet! Often when I am working on a cake, it happens in batches. I will bake the layers one day and make the frosting while they are baking.
Then the layers go in the freezer and the frosting gets refrigerated for up to 1-3 days before I even get around to decorating the cake.
Sometimes I also like to half assemble – getting to the crumb coat and then I freeze again until I am ready to add the final layer of frosting the day I plan on serving it.
So Dutch-processed cocoa powder is also referred to as alkalized cocoa. This powder starts with cocoa beans that have been washed in an alkaline solution of potassium carbonate, also used in the production of soap and glass.
By doing this, it neutralizes the acidity of the beans, making the beans neutral. This is important because when they are neutral, they do not react with baking soda. Instead, it is often paired with baking powder.
So – long story short – using regular cocoa powder vs Dutch-process cocoa powder will yield a completely different rise and texture to any recipe you are making.
So I highly recommend paying close attention to the type of cocoa powder called for in each recipe and sticking to it for that reason.
Just keep it refrigerated in an airtight container for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.
You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using again.
To make this ultra-creamy – beat each step for 5 full minutes once you have added all of the ingredients but before you add it to your cake. This isn’t necessary but enhances the texture.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
Chocolate buttercream frosting can be piped onto cakes in a variety of ways. If you want a smooth, glossy finish, use a dough scraper. You can also pipe chocolate buttercream frosting into swirls or rosettes on top of your cake. If you’re not sure how to do this, there are plenty of tutorials online that can show you how.
Yes, chocolate buttercream frosting is perfect for topping cupcakes. Just pipe it onto the cupcakes in the same way as you would on a cake – either with a piping bag and star-shaped tip or in swirls or rosettes.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter or shortening in your frosting. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, and with things like frosting – it helps to break down the sugar, so the texture isn’t gritty or dry.
You want the creamiest frosting and room temperature ingredients are the key to that.
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
Technically yes. It will change the consistency, and definitely alter the flavor and your frosting. This change can alter the richness of the chocolate color as well. Using all butter & no shortening will change how the frosting holds at room temperature but it can be done.
Having your frosting turn out too thick or too thin can happen for a few reasons. This can be attributed to the temperature of your room, how soft the butter is, how you measured the dry ingredients, and even how long you worked the ingredients together.
Fortunately, this is a simple fix. If your frosting is too thin, just add a bit more confectioner’s sugar – little bits at a time. Use no more than 1/4 cup with each addition and try folding it in with a rubber spatula instead of a beater.
To thin the frosting – make sure it is at room temperature and then mix in 1-2 tablespoons of milk. This should be enough to thin it out – but you can add another splash or two until you achieve the desired consistency.
This frosting is great for so many different cake flavors. Here are some of our favorites…
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
When working with the cocoa powder and the confectioner’s sugar, it is important to start slowly so the mixer doesn’t send all of that powder up and out of your bowl and all over your kitchen. Sometimes I’ll place the powders on the bottom of the bowl and add the other ingredients on top. When that isn’t an option, I’ll fold in the powdered ingredients with a heavy-duty rubber spatula and then use the mixer to really beat it together. This helps to eliminate a much larger mess.
This is enough to fill, crumb coat, and frost & decorate a 3-layer, 8″ round cake. Increase the recipe by 1/2 if you like your frosting thicker than what you see here or wish to pipe on more decoration.
This frosting recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made frosting before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this super easy frosting recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Easy Chocolate Buttercream Frosting recipe, you’re going to love these other frosting recipes too. Please click each link below to find the easy, printable recipe!
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Each slice of this delightful Amish Cinnamon Swirl Bread is a heavenly blend of soft, buttery bread and sweet cinnamon swirls.
Imagine the perfect start to your morning or a sweet cap to your evening with a slice of Amish Cinnamon Swirl Bread. This is a seriously tasty creation that combines the tender crumb of cake-like bread with a heartwarming cinnamon sugar swirl.
All of that is crowned with a silky glaze that enticingly drips down its sides. Each slice shows a beautiful pattern of cinnamon, making it not just a treat for the taste buds but also a feast for the eyes.
View postMade with fresh or frozen berries, & Greek yogurt, these Mixed Berry Muffins are fluffy and sweet, loaded with all the berry flavor you love.
Mixed Berry Muffins are a delicious and easy breakfast to make! This recipe only requires a few simple ingredients and takes less than 30 minutes to prepare.
This is why I love these muffins so much. Not only are they so crazy easy to make, but it’s fast too. I can be serving them up almost as fast as the craving comes on.
I whip these up almost every Friday afternoon when the berries are in season and we have an abundance of fruit around here. They are perfect for a quick breakfast before we head out to work on the yard or garden on a weekend morning.
I know you’ll love these as much as we do. SOOOOO GOOD!
This recipe will make about 12 muffins. You can easily double the recipe if you need more than one dozen muffins.
I like to use all-purpose flour for mixed berry muffins. You can try them using different types if you like, however, using a higher-protein flour such as wheat or almond flour will help to create a firmer texture.
You can use any type of berries you like in mixed berry muffins. My personal combo is blueberries, blackberries, and strawberries. If we are lucky enough to get some huckleberries throughout the season, I like to add those in there too.
Yes, mixed berry muffins can be frozen. Simply let them cool completely, then place them in an airtight container or freezer bag and freeze for up to 2 months.
To enjoy again – just thaw in the refrigerator overnight before serving.
Yes – these mixed berry muffins can be made without oil, but it is recommended that you use at least some oil in the recipe to help with texture and flavor. Try using unsweetened applesauce in place of the oil if you don’t have any or don’t want to use it.
I do not recommend omitting the yogurt as it keeps the muffins moist. However, you can use low-fat or fat-free yogurt. You can also use sour cream if you don’t have Greek yogurt. Keep in mind that you will lose some flavor when reducing the fat- the fat is where the flavor is.
For this recipe, you will need to use Greek yogurt or sour cream. Using a regular yogurt won’t have the right consistency to give the muffins what they need to be light and fluffy.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your baked goods too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake or muffin pan.
Place any leftover muffins in an airtight container and keep them at room temperature for up to 2 days. You can also keep them in the refrigerator for up to 5 days. Just be sure to bring them to room temperature before serving again – they are so much better when they aren’t cold.
We love to grab one of these muffins and pair it with so many great recipes. Here are just a few of our favorites…
This breakfast recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade muffins before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy muffin recipe, you’re going to love these other recipes for muffins too. Please click each link below to find the easy, printable recipe!
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Chicken and Rice Casserole is the perfect meal for any night of the week. It’s stress-free, makes great leftovers, and is a family favorite.
Chicken and Rice Casserole is a great weeknight dinner because it is easy to make and everyone absolutely loves it. This recipe starts with fresh chicken breasts, which makes it easy because you just add them to the dish before baking.
Eliminating the cutting and cooking ahead of time makes this super fast to throw together and toss in the oven.
We love this recipe because it comes together so quickly. I can get it baking and then tend to all the other things that need attention for the evening.
Before I know it- dinner is ready and we are enjoying a nice meal together as a family. Super simple and delicious too.
Chicken and Rice Casserole is definitely a dish the whole family will enjoy!
This casserole is great for leftovers. I usually just cover the casserole dish with foil or press and seal and keep it refrigerated until we are ready to serve again. This will keep for up to 3 days.
You can also transfer any leftovers into an airtight container and refrigerate that way if you are short on space in the fridge.
You bet – dicing the chicken will also make the whole dish bake a bit faster since the pieces are so much smaller than having to bake through a big, thick chicken breast.
Oh yes – of course, you can. We often add in chopped carrots, corn, peas, or even green beans or broccoli. You can use frozen veggies if you rinse, thaw, and drain them first. You don’t want to add too much additional moisture to the mixture.
To reheat the dish: If you’re reheating a whole casserole, cover it lightly with foil and bake at 350 degrees F for 20-30 minutes. Individual portions may be warmed in the microwave for 1-2 minutes.
Yes, you can use leftover chicken – you won’t need to bake for as long since you will only need to cook it until the rice is done. Bake in preheated oven until the liquid is absorbed and the rice tender, 20 to 25 minutes.
Yes – you can make it with other cream soup flavors if you have something different on hand. We have made it with cream of mushroom, cream of celery, and cream of potato.
This recipe doesn’t call for covering while baking. If it starts to brown too much on top you can always tent it with foil towards the end of the baking time to keep it from burning.
Yes, chicken and rice casserole may be frozen. It’s a wonderful option for freezing since the ingredients will retain their flavor. Thaw in the refrigerator the night before you plan to serve it again.
This casserole can be made with brown rice instead of white rice. You might need to bake it a bit longer to get the rice to soften – so take care to not dry out the chicken in the process.
We pair this casserole recipe with just about anything. Here are some of our favorites to make along with this dinner.
No worries – you can make the condensed cream of chicken soup from scratch. See the recipe below.
In a small saucepan, combine the butter and flour over medium-low heat. Whisk until smooth to form a roux (about 1 to 1.5 minutes). Add the chicken broth and milk, then whisk to smooth out the lumps. Stir in the garlic, salt, and pepper. Bring to a gentle simmer for 2 to 3 minutes more before serving
This casserole recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a casserole before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy chicken casserole recipe, you’re going to love these other casseroles too. Please click each link below to find the easy, printable recipe!
Ritz Cracker Chicken Casserole
Instant Pot Tuna Noodle Casserole
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These Easter Jell-O Shots are bright and festive. They are a delicious spring treat for the adults while the kids are enjoying the egg hunt.
Who loves Jell-O shots?? They are always a hit at parties and gatherings. Who can resist those cute little individually portioned gems in all the bright colors??
Since Easter is typically centered around the kiddos – I thought we needed a little something made just for the adults. These Easter Jell-O Shots were the perfect thing.
I super love the colorful layers. They make me happy. We made these with yellow, purple, and pink – but they would be cute with green or white or any other color you like.
Maybe make different batches – certain colors for adults only and then may regular Jell-O in the cups in a different color for the kids.
Sometimes you can find them at places like Walmart or the dollar store. But since we live very rural and have mostly mom & pop places around here – I order mine online from Amazon. I have a link towards the bottom of the post to the ones I like.
Yep – you can use plain vodka instead of the flavored kind if you have that instead. We just thought that the added whipped cream flavor would be delicious along with the grape, lemon, and pink starburst flavors.
Looking for rum jello shots instead? You can swap out the vodka for rum – be sure to use white rum for these. Just keep the alcohol measurement the same – these won’t set and solidify if the ratios are off.
If you use too much alcohol and not enough water, the jello shots won’t solidify correctly.
To fix – heat the liquid. The blooming of gelatin crystals will be enhanced by the heating process. You may also thicken the jello that isn’t setting by reheating it. If required, you can also add more bloomed gelatin while heating it up.
Depending on how tolerant you are to alcohol and how many you have – yes, you can become intoxicated eventually. The fact is that while there is a strong alcohol taste to each shot, there really isn’t that much in each shot at all. 1 drink is equivalent to approximately 4 jello shots.
If you’re using the style of cups shown, run your finger around the outer edge of the shot and then shake the Jell-O into your mouth – out of the cup.
There are a few reasons why jello shots are popular. For one, they’re usually pretty cheap to make. They’re also pretty easy to make and can be made in all kinds of flavors. And lastly, they taste good and people tend to like the way they feel after drinking them.
Gelatin is the most important component of jello. Gelatin doesn’t freeze well and, if you put solid jello shots in the freezer, the gelatin may expand and destroy their form and texture. The chemical structure of gelatin is disrupted when it is frozen, causing it to crystallize and grow.
This Jell-O shot recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made Jell-o shots before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this fun adult treat recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy Jell-O shot recipe, you’re going to love these other Jell-O treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Easter Jell-O Shots as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This easy Scrambled Eggs Recipe is a quick breakfast that can be thrown together in minutes and will keep you satisfied all morning long. (recipe for stovetop, microwave, and air fryer methods)
One of my favorite things to have for breakfast is a nice plate of scrambled eggs. Super light and fluffy with some cheese mixed in making these absolutely incredible. (pair them with my perfect oven-cooked bacon.)
But since I am a self-taught cook, it took me a while to perfect the recipe. But I can honestly say, these are truly THE BEST.
So if you are looking to take all the guesswork out of making eggs – you have come to the right place. I know you’ll love these.
If you love a nice and fluffy plate of scrambled eggs, you will love this recipe. These are simple to make and great for a quiet weekend morning at home or making on the griddle while out camping.
I know that there is nothing like a delicious breakfast like this and it doesn’t take but a handful of ingredients and a few minutes to make.
If you happen to have leftovers, just transfer them to an airtight container and keep them refrigerated for up to 3 days.
To reheat, add a splash of water to the container, cover with a paper towel (this helps them to steam and not dry out) and microwave until hot – usually, just about 30-60 seconds will do it.
Nope – we have made this recipe with brown or white eggs, either from the store or gifted from our neighbor’s chickens. (those are my favorite) But the ratios for the milk and butter shown here are for large eggs.
If you are using medium or smaller eggs, you might need to add 1-2 more to the mix. If you are making an ostrich egg – that is equivalent to about 24 chicken eggs. So you will need to increase this recipe that is for just 3 chicken eggs by 8.
We have a habit of stocking up on eggs and then forgetting about them because they are out in the garage fridge.
While eggs will keep (if refrigerated properly) for up to 6 weeks beyond the date on the package – I always like to do this nifty little test if I know they have been in there for a while. The date isn’t always accurate.
When eggs go bad – they create an air bubble inside the shell. So if you place an egg in a few inches of water – watch what it does.
When you want to make the lightest, fluffiest, and most delicious scrambled eggs, be sure to follow this simple process. First, you need to crack your eggs over a bowl and mix them with a whisk.
You can do this with at least one, two, three, or more eggs, depending on how many you’d like to have for breakfast. After you’ve mixed your eggs, add about a teaspoon of milk or heavy cream, whichever you prefer, and continue to whisk your eggs.
You have the option of adding your seasonings before, during, or after cooking the eggs. It’s always a good idea to add the seasonings while mixing the eggs with the milk so that you can ensure an even distribution of the salt, pepper, and anything else you plan to use on your scrambled eggs.
After you’ve mixed your eggs, grab your skillet, place some butter or margarine in the skillet, and set it to medium-low heat to melt the butter.
As the butter begins melting, pour the content of your bowl into the skillet and allow the eggs to sit for about 30 seconds before you use your spatula to continue mixing them up.
It only takes around two to three minutes to cook these eggs. If you like them soft, it may take less time than that. If you like your eggs dry, you can leave them in the skillet for an extra minute or two.
Be sure to swap out the spatula when the eggs are less runny so you don’t cross-contaminate by continuing to touch the eggs with the spatula that had the uncooked eggs on it.
Here are some of our favorite egg recipes to try…
Eggs will continue to cook for up to an additional 3 minutes once they are removed from the heat, so be cautious to not over-cook. The eggs are considered done when they are set but still glistening with moisture. If you cook them too long they will be dry and rubbery.
This classic breakfast recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you are new to cooking and have never made eggs at home before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this morning recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Easy Scrambled Eggs recipe, you’re going to love these other breakfast ideas too. Please click each link below to find the easy, printable recipe!
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