Deliciously Easy Recipes
This easy-to-make, homemade Chocolate Chip Cupcakes recipe is the perfect dessert for parties, birthdays, and celebrations. They’re a favorite!
Bite into the perfect combination of vanilla and chocolate with these irresistible Chocolate Chip Cupcakes! These cupcakes are light, fluffy, and generously studded with mini chocolate chips.
Whether it’s for a special occasion or simply to satisfy a sweet craving, these delightful cupcakes are sure to hit the spot.
View postThese Valentine pretzels bring together festively colored candy and crunchy pretzels for the ultimate sweet and salty combination. They’re one of my favorites to make around Valentine’s Day.
I like to keep these around the house for snacking but they also make great gifts. Just pop them into little cellophane bags, then tie the bag closed with a pretty ribbon — they’re great for class parties or teacher gifts.
View postThis is the Best Chocolate Cheesecake recipe ever! Perfectly rich, and creamy texture, made with real chocolate, and absolutely decadent. Easy to make and perfect for holidays and special occasions.
Who loves cheesecake? I’m here raising both hands. This chocolate cheesecake tastes like chocolate heaven in your mouth.
So rich, decadent – with that perfect creamy texture and that sweet Oreo crust. This recipe is perfect for all you chocolate lovers out there.
When I met the hubs one of the first things I learned about him was just how passionate he is about cheesecake. His grandmother told me that I had to make him a cheesecake every single year for his birthday.
No problem – she taught me how to make her quick no-bake version at the time. But I love a good New York-style cheesecake and started changing things up.
Over the years I have come up with some pretty amazing cheesecake recipes – like this New York-Style Oreo Cheesecake and this No-Bake Pecan Pie Cheesecake. But, sometimes a girl has to get some chocolate – which is where this chocolate version comes in.
It’s simple to make and oh so amazingly delicious! I know you’ll love it as much as I do.
A Springform Pan is the perfect baking pan for any type of cheesecake. They are unique because they have removable sides that allow you to easily get your cake out without breaking it.
This cheesecake stores well for up to 5 days in the fridge. This cheesecake can also be frozen and kept for up to 6 months as long as it has been in an airtight container.
Although many believe it was invented in New York, cheesecake actually originated in Greece over 4000 years ago. They would pound cheese into a thick paste and sweeten it with honey before combining it with wheat dough to make a crust.
It is similar to the cheesecakes we know today and I am so glad they thought to make something so delicious that we enjoy today.
The lumpy filling is caused by the cream cheese being too cold. When you combine the remaining dry and room-temperature ingredients to the chilly cream cheese, it won’t properly blend with them, leaving tiny lumps of cream cheese throughout the mixture.
Yes, they are edible. You may use approximately 9 full-sized graham crackers (the rectangle) instead of Oreo cookies if you don’t want to. You can also substitute another cookie with a solid crumble for variety.
Chocolate Cheesecake can be made with either semi-sweet or in some cases dark chocolate. If you prefer a sweeter Chocolate Cheesecake, choose semi-sweet chocolate chips. If you prefer to tone down the sweetness of this chocolate dessert then use good-quality dark chocolate instead of semi-sweet chocolate chips.
Keep in mind that a lot of the creamy texture comes from the fat that is in the chocolate – so the darker the chocolate, the less creamy it will be.
Cheesecake isn’t really considered diet food. It is rich and creamy because of the full fat that is in the cream cheese.
Because of this, I don’t recommend using a low-fat or fat-free product to make this recipe.
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.
That’s what I love about this cheesecake – it is so versatile. So the chocolate cheesecake is the base – then you can add whatever toppings you like.
Sometimes we do Oreo cookies to match the crumb layer. But you can do whole or crushed cookies of any type, add pieces of your favorite candies or brownies. The sky is the limit.
Just be sure that if they have a colored candy coating – like M&M’s or Sixletes that you add those after the cheesecake has been refrigerated and just before serving. The colors tend to bleed and sweat when expose to the cold air of the refrigerator – which is very unappealing.
When you can just press down with your knife without “sawing” with a serrated blade, cheesecakes cut the most neatly. Next, wash the knife in hot water (or put it in a large cup of heated water) and dry it off. Insert the blade’s tip into the center of your cheesecake and press it down and in. You can also slice your cheesecake using cheese wire or dental floss to get clean, smooth pieces. Remember that slice sizes are determined by the size of your cake.
Well, yes and no. If you want a traditional round and tall cheesecake like you see here, then the answer is yes. Without being able to remove the sides of the pan as you do with a springform, you won’t be able to remove the cheesecake and keep it in slices.
However, if you want to make this in a 9×13 shallow pan, that would work too. When working with a more shallow pan and cutting into bars instead of slices, the cheesecake is easier to remove and serve.
This chocolate cheesecake 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 cheesecake 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 chocolate dessert recipe.
If you love this easy recipe for chocolate cheesecake, you’re going to love these other chocolate treats too. Please click each link below to find the easy, printable recipe!
Chocolate Covered Strawberries
Decadent Chocolate Ganache Tart
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Whether you are craving a hearty, comfort food dish or are just in the mood for a twist on an old favorite, this Cabbage Roll Soup has all your favorite cabbage roll ingredients all wrapped up in one delicious bowl – this is the perfect dinner recipe.
Are you ready for some comfort food? Up here in North Idaho, we rarely make it above freezing most days this time of year. It’s bitterly cold and all I want to do is stay inside and make cozy soups like this Stuffed Cabbage Soup.
It’s loaded with veggies, a little added protein from the beef, and a whole lot of flavor. If you are looking for something to warm you up without adding to the waistline – this is the soup for you! Pair this with my Instant Pot White Rice too!
This soup is great because of its versatility. We often change it up by adding in whatever leftover veggies and other ingredients we have on hand.
For this reason – the hubs calls this “everything but the kitchen sink- soup. Most of the time I try to keep it as it is supposed to be – but it seems that no matter what I toss in there – it is still just so delicious.
It certainly keeps us all warm and content when we feel like hunkering down until spring.
Cabbage Roll Soup is just like Cabbage Rolls except all the components are eaten in soup form instead of being stuffed into cabbage leaves and then boiled. This soup is one of my favorite ways to eat cabbage rolls without having to actually make them! You won’t believe just how delicious this soup is AND it’s easy to make, and it’s perfect for all you cabbage roll fans out there.
This soup can be kept in the fridge for 5 days; it also freezes very well for 3 months.
To prevent the vegetables in your soup to become too soggy when reheated, thaw it the day before in the fridge.
Cabbage Roll Soup (or Cabbage Rolls) is a hearty soup with rice, beef, and tomato sauce simmered together for hours to produce a delicious soup that tastes great with some good old buttered bread on the side. It satisfies your cravings without any of the work of actually making the rolls. This soup is easy, fast, and best of all Cabbage Roll fans love it!
Brown the stew meat in a little olive oil in an instant pot, then add the rest of the ingredients, except for the cabbage and water.
Stir everything together until well combined, then add enough water to cover everything. Cover and cook for 45 minutes on the manual. You can quick release once it is done – taking care that soups tend to splatter when using the QR on the Instant Pot.
Once the pin drops, remove the lid – add the cabbage and then cover for 5 minutes to soften it before serving.
Cabbage soup is a healthy and nutritious complete meal in itself. Cabbage soup can help contribute to weight loss, it can stimulate metabolism. This soup has been shown to be beneficial for detoxification as well. I have heard that this soup can also promote liver cleansing and kidney function.
This recipe can be kept in the refrigerator for up to 5 days. Make sure to transfer any leftovers to an airtight container within an hour after serving. Also- do your best to use a shallow container for storing.
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
You can do this by following the recipe here – only you will add the ingredients to the slow cooker instead of to the Dutch oven. Place the lid on the crockpot, turn it to high for 4 hours or low for 6 to 8 hours, and cook until the cabbage is soft. Stir in the cooked white rice just before serving and heat through.
Yes – you can make this vegetarian. Just eliminate the ground beef and use veggie broth – super easy!
To freeze this Cabbage Soup recipe, cool it completely first. Allow soup to cool fully before freezing to ensure that the components do not stay in the “tender zone” for too long and risk becoming mushy or watery. Transfer soup into a freezer-safe container.
Remove frozen cabbage from the freezer and place it in the refrigerator to thaw overnight. To reheat cooked cabbage, cook it in a pan over medium heat. Just until heated through.
Cabbage is a wonderful, low-cost vegetable that can be included in any keto diet. Cabbage is not only low in carbohydrates but also low in calories, it’s a win-win.
Yes – of course! This soup is super delicious when made with some leftover rotisserie chicken or ground sausage. I highly recommend giving them both a try!
Sure you can. If you want to leave out the white rice altogether that will work – the soup will just be a bit thinner. You can also sub in some other things like brown rice, cauliflower rice, quinoa, barley, or couscous.
This unstuffed cabbage soup 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 soup 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 simple comfort food recipe.
If you love this easy cabbage roll soup recipe, you’re going to love these other soup recipes too. Please click each link below to find the easy, printable recipe!
Instant Pot Butternut Squash Soup
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A delicious and easy recipe for spinach artichoke stuffed mushrooms. These can be a great appetizer or a side dish to any meal.
It’s no secret – we are all about the appetizers in our house. My mother-in-law was the queen of party snacks and I quickly fell in love with her huge spreads of snacks that I could munch on for days.
One recipe that she made that was always a hit – spinach artichoke dip that she stuffed in mushrooms. If you love spinach artichoke dip – adding it to a cheesy stuffed mushroom will make your heart go pitter-patter!
View postThis easy strawberry fudge recipe brings together sweet buttercream, strawberry extract, and colored candy melts to create a beautiful red and pink strawberry fudge. It’s perfect for Valentine’s day but I enjoy it any time of year!
What I love about this simple recipe is that it’s a quick no-bake fudge. There’s no candy thermometer or double boiler to use here!
View postSlow Cooker Chili is a wholesome, easy recipe that’s perfect for chilly days. This hearty, filling dish will please the whole family.
Who loves chili? Up here in North Idaho, it is cold for many months of the year – as I’m sure you can imagine. So we like to make delicious comfort foods that are simple to make.
When we are spending all day moving snow on the property – it sure is nice to come inside and have a nice, hot slow cooker full of delicious chili ready to go.
What I love about this recipe is that I can prep it and toss it all in for dinner that night OR I can prep it and freeze it for another night. It is so nice to know that I have a super easy dinner all ready to go when we need it – just waiting in the freezer.
It sure makes dinnertime so simple – which gives me more time for all the other things pulling at my schedule around here.
I know you’ll love this chili as much as we do!
After serving, place the leftover chili in a shallow airtight container. Be sure to label with the date before refrigerating. This recipe should keep for up to 4-5 days if not left out for too long. As with most things, it is important to get food into the refrigerator within 1 hour after serving to prevent bacteria growth.
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature. As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
So, if the deep container of food takes several hours to finally get to that 35 degrees, the bacteria has been growing in your leftovers for those several hours. Not exactly what you want to happen.
The recipe above can easily be doubled. Every single recipe will fit in a gallon-size freezer bag.
Be sure to make our Homemade Chili Seasoning to use in this recipe!
Yes, you absolutely can make this recipe on the stovetop. It’s really easy since you are already cooking the meat on the stovetop.
Once you have finished cooking the meat – just dump all of the ingredients in a large stockpot & bring to a simmer over medium heat. Reduce heat to low & continue to simmer for about 20 minutes before serving.
Yes, you absolutely can make this recipe in your Instant Pot, pressure cooker, or multi-cooker. It’s really easy.
Once you are done cooking the meat, just dump all of the ingredients in the pot. Stir, place the lid & set it on manual high pressure for 10 minutes. Once it is done cooking, slow-release for 10 minutes & then quick release.
Yes- of course, you can make this with chicken. This recipe is great for using rotisserie chicken or leftover chicken from another recipe. If you want to use fresh chicken, just cut it into bite-sized pieces & saute in a skillet until no pink remains. Then proceed with the remainder of the recipe.
This chili recipe is versatile – here are a few ideas for how to serve this tasty dish!
This chili 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 chili 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 simple crockpot recipe.
If you love this easy chili in the crockpot, you’re going to love these other slow cooker recipes too. Please click each link below to find the easy, printable recipe!
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Better than the restaurant, these Air Fryer Ravioli are a tasty appetizer that’s great for game days. Ravioli has never been more delicious!
Air fryers are quickly becoming the healthy alternative to deep-frying. As air fryer popularity tends to increase, more and more air fryer recipes are springing up in an attempt to make air frying cooking easier with little mess.
One recipe I really love to make in the air fryer is toasted ravioli. They are the one appetizer I can’t get enough of when we dine out. I could order 10 plates of them – so it is only natural that I would be completely obsessed with making them at home in just 15 minutes.
Ravioli is one of those dishes that’s easy to hate, but also easy to love. The doughy pockets stuffed with flavorful meat or cheese just scream first-rate dish—if they’re done properly.
Air frying ravioli will give it a crispy exterior and soft interior without all the excess grease. It should take somewhere around five minutes per tray to cook – which is AWESOME! For years I made Crispy Baked Ravioli by baking in the oven – which was delicious – but the air fryer makes the process so much faster!
Don’t miss our Low-Carb Air Fryer Fried Pickles too!
For long-term storage, place them in an airtight container and refrigerate them for up to 3 days. Just a minute or two in the microwave should be enough to reheat them. However, know that reheating may cause the ravioli to become less crispy the second time around.
You can, and we do it often. The prep time takes a bit longer, but if you are serving these at your game-day party, I highly recommend it because they are always the first to disappear.
To reheat fried ravioli: Place the ravioli on a lined baking sheet and bake for 10-15 minutes at 375°. It’s better to reheat them in the oven rather than the microwave because they won’t be soggy. You can place them back into the air fryer and cook until hot and crispy again.
I have not personally tried it, but I don’t see why not. You just want to add something to give the outside a bit of texture. You can also use panko if you prefer.
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.
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 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.
While most people love to dip these in marinara sauce – I like to change it up from time to time. Check out some of these favorite sauces here –
Nope – you can use veggie stuffed, cheese-stuffed, or meat – whatever you like will work for this.
Because microwaving will make the toasted ravioli soggy – I recommend only making what you plan on eating right away. However – if you do need to reheat and air frying again isn’t an option – microwave the toasted ravioli for 1 minute on high, or until hot.
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 Ravioli recipe, you’re going to love these other air-fried snacks too. Please click each link below to find the easy, printable recipe!
Ham and Cheese Sliders – Air Fryer
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This recipe for Classic Peanut Butter Cookies is simply the best for soft, chewy, and delicious cookies – straight out of great-grandma’s recipe tin. Best of all – these are an easy, NO-CHILL recipe!
This cookie recipe is so packed with peanut butter flavor. They are so delicious, making them a favorite among children and adults alike!
You just can’t go wrong with a soft and chewy peanut butter cookie. These have a light outer coating of granulated sugar that gives them the perfect crisp on the outside while having the most delicate crumble on the inside.
I spent some time over the past few months going through old boxes of heirlooms we have collected from family over the years. I was thrilled to find another one of my great-grandmother’s recipe tins.
There were so many recipes that I remembered from my childhood – I knew I had to make one of her great recipes that same day.
The family voted on her Classic Peanut Butter Cookies since I knew that the recipe had been passed down to her from her great grandmother – making it AT LEAST 5 generations old.
After a couple of batches keeping the recipe as written – I made a couple of tweaks to subsequent batches until I finally ended up with this one that I know you’ll love. It is peanut butter perfection!
These classic, chewy peanut butter cookies are just what you need for your next cookie swap, potluck, or party!
The ideal storage place for these is in an airtight container at room temperature. You may also wrap each cookie individually in plastic wrap or a zip-top bag and store them in the freezer for up to a month.
For this particular cookie recipe, it isn’t necessary. However, if you love your peanut butter cookies to be really thick and round, you can chill the dough for an hour or two to help slow the spread of the dough as it bakes. But in my opinion – these are perfect as they are.
You can, and we do it often. The dough will work just fine when doubled. We encourage you to make a double batch when making these cookies to give as gifts.
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.
They may be baked ahead of time. Let the baked cookies cool to room temperature if you’d like to make them ahead of time. Then store them in an airtight container for up to three days before serving.
Yes – the baked cookies will keep when frozen for up to 3 months. Wrap each cookie individually with plastic wrap and then place them all in an airtight container before freezing.
Yes – this dough can be frozen and baked later. If you would like to roll the dough prior to freezing, make sure to freeze the dough balls in a single flat layer. Once frozen they can be transferred to a zip-top bag for space-saving.
To bake – increase the baking time by 1 minute – no need to thaw the dough before baking.
Yes – that will work just fine. I just really love the added vanilla flavor you get when using the powder vs a regular extract. The powder is more concentrated so you have to use a lot less to get the same flavor impact.
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 recipe 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.
Yes – if you like a little crunch in the peanut butter – using the crunchy variety is the way to go. They might not be quite as soft overall- but still quite tasty.
Peanut butter cookie dough is denser than other cookie doughs. The hash marks in the cookie dough balls actually flatten the cookies during baking, ensuring more uniform cooking. Cookies that aren’t pressed won’t cook evenly.
This super soft and chewy cookie recipe is 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 peanut butter cookies 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 simple cookie recipe.
If you love this easy peanut butter cookie recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!
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The Cheese Log is a versatile and delicious appetizer that can be served on its own, or with crackers, bread, or fresh fruit. Serve it at your next party for an easy recipe that’s sure to please!
We love appetizers in this house. More often than not you will find us putting out a charcuterie board or an appetizer spread instead of a regular meal or even a holiday feast.
Recipes like this cheese log are so easy to make and we can change up the flavors to whatever we happen to be craving at the time. I know you’ll love this as much as we do. Check it out!
I think it all started when the hubs was still part of the FD. Holidays and parties were never set in stone because he could be called out at a moment’s notice. So we couldn’t plan for anything that required a big time commitment or that could be ruined easily.
But I have to say – I kinda love it because not only is it simple and easy – but it is adaptable to whatever we have going on. This cheese log is perfect to add to the snacks because we can have a little or a lot and then the rest we can save for another time.
Serve immediately, or place any remaining cheese log in an airtight container and refrigerate for up to 3 days. Before refrigerating, label the dish with the date. This recipe will keep for an average of 3 days when stored correctly in an airtight container.
Yes – if you want to try making this with goat cheese or adding a bit of parmesan cheese – that would be delicious as well.
You bet! You can make this cheese log using other seasonings, roll it with different nuts & dried fruits instead of bacon. The sky is the limit with this.
This cheese log goes great with everything. But here are a few of our favorite snacks to put out alongside this tasty snack.
While I highly recommend the nuts for flavor and texture – if you have an allergy or flavor aversion that keeps you from using them, there are plenty of other options out there for you. Try rolling it in panko that has been toasted in butter, crushed pretzels, sesame seeds, crushed crackers, crushed potato chips, pepitas, or fried onions. There are so many options with this cheese log.
This cheese log is great to make the night before or the morning ahead of when you will be serving it. Just keep refrigerated & then add any additional garnish before putting it out to serve. We sometimes like to serve it with pepper jelly or a drizzle of honey.
This will really depend on the portions each person is taking. If it’s me – then I could eat half the log before I walk away – because it’s just that good. But in reality, if people are just taking a swipe on a cracker or two then this should be good for 10-16 people.
Absolutely! We often double this recipe if we are taking these to a potluck or having friends over for a party. The cheese logs are a hit, so if you have more than a couple of people over, make sure to make a lot. You can even put out several in different flavors!
This cheese log 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 tasty cheese appetizer 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 snack recipe.
If you love this easy cheese log recipe, you’re going to love these other appetizer recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for this cheese log 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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Matcha Shake is a delicious, nutritious, and convenient way to bring the benefits of matcha green tea to your day.
In fact, matcha is so nutritious you could be drinking matcha shakes every day.
We love this matcha shake to start the day because not only is it delicious but it’s easy to make too. Just 4 simple ingredients and 5 minutes are all you need.
Your matcha shake can include any number of ingredients to match your tastes, but this recipe here will get you started and that will give you some ideas for breakfast!
Matcha is made from a special Japanese green tea leaf that has been ground into a fine powder. Green tea in general is very high in catechin polyphenols, which are powerful antioxidants that help with many kinds of illness.
In matcha, the catechins, as well as other beneficial chemicals, are much more potent because matcha is made from ground-up green tea leaves, where a greater quantity of matcha – and thus a greater quantity of matcha’s antioxidants – can be ingested.
Matcha has a bright vegetal flavor with hints of sweetness and umami. Ceremonial grade matcha can be consumed alone, while culinary grade matcha may be used in lattes, smoothies, and other drinks.
The taste of matcha can be earthy. The matcha powder itself might be harsh, but sweetening it with honey or sugar makes it more acceptable. The milk adds to the mix to make it smoother.
Most people use green tea powder in order to make matcha green tea, so if you’ve ever had that, you would know what matcha tastes like, although matcha contains more concentrated antioxidants than brewed green tea.
It loses its flavor after a year, even if it is unopened. If the package is opened, it will last up to 4 weeks and then it will lose color, flavor and get worse. It does not spoil in the traditional sense; it just becomes bad.
Please do not freeze matcha or Japanese green tea. While it is acceptable to store them in the refrigerator, freezing will cause them to lose flavor.
Because tea leaves are wet, this is a significant component of the taste and nutrients. As a result, frozen tea does the same thing.
Caffeine is present in both pre-made green tea and matcha, although it is less than that found in coffee or black tea. Matcha appears to have more caffeine than regular brewed green tea, as well as more EGCG. … The average brewed green tea has 25 to 86 mg of caffeine per serving.
It’s also easy to add it to recipes in order to provide a hint of matcha taste and a nutritional boost since it’s a powder. Matcha is wonderful in baked goods, such as porridge and chia pudding, as well as smoothies.
Coffee and matcha are both low in calories and have a harsh flavor. Despite the fact that they’re both caffeinated beverages, coffee has more caffeine per serving than matcha.
Citrus tastes are compatible with matcha, emphasizing the plant flavor of the powder. Citrus (particularly lemon) has been found to improve green tea antioxidant absorption by adding it to a flavor mix.
Because of the large surface area of the powder, air exposure can expedite matcha’s oxidation. When air is permitted access to matcha for a lengthy length of time, it works its way through the powder and begins to degrade the tea.
I’m not a dietician – but I have heard that matcha contains a high amount of catechins, which have been proven to aid in weight reduction and fat loss. Green tea can assist your body’s metabolism by naturally assisting in the acceleration of it, allowing you to burn more calories and store less fat in the process known as “thermogenesis.”
The matcha flavor complements dairy components like milk and cream extremely well, and vanilla adds the perfect smooth sweet flavor. This ice cream is delicate but delicious.
Cold and hot matcha are equally delicious. Cold, on the other hand, is more refreshing and has a smoother flavor. While matcha does not need to be heated in order for all of its health benefits to be obtained, it is preferable to prepare the drink with hot water because matcha contains L-theanine, which becomes more accessible when absorbed through the skin.
One method for keeping your matcha beverage longer is to store it in an airtight container in the refrigerator. The quality of the powder will be maintained by keeping it cool and dry. This is a fantastic option if you live in a hot or humid environment.
This morning shake 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 anything with matcha 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 shake recipe.
If you love this easy matcha shake recipe, you’re going to love these other recipes too. Please click each link below to find the easy, printable recipe!
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Instant Pot Sesame Salmon Bowls are a delicious and easy dinner, ready with just 10 minutes of prep. Packed with flavor and good for you too.
This salmon dinner is tender and flaky, while also being full of flavor from the sesame sauce it’s cooked in. It pairs perfectly with rice and vegetables and makes the whole family happy!
Not only is it delicious – but so easy to make too. Using the Instant Pot really takes the guesswork out of cooking seafood like this salmon. I know you’ll love it as much as we do. Pair this with my Instant Pot White Rice too!
View postTurkey Pinwheels with cheddar, bacon, and ranch are an easy snack that’s perfect for a quick lunch, game day, holiday appetizers, and more.
Are you ready for some quick and easy recipes? With the holidays behind us, it is time to get back to the regular routine.
For us, that means doing a little prep at the start of the week so we have some quick grab-n-go snacks to keep us going throughout the day.
This post is sponsored by Tyson Foods, Inc. All comments and opinions are my own.
The first thing I do to prepare is head to my local Jewel store and pick up what I need for the week. In my plan for getting back on track, I made sure to pick up Hillshire Farm Ultra Thin Oven Roasted Turkey Breast, TortillaLand tortillas, Jimmy Dean Delights, and Tyson Grilled & Ready Chicken Breast Strips.
My local Jewel store is convenient, affordable, and allows for easy, stress-free shopping through the app and Diver Up & Go pick-up of my order.
As busy as life is here, I found that the only way we can all stay consistent with remembering to eat and choosing options that are better for us is to plan ahead and make snacks readily available for our grab-n-go lifestyle.
This is why I chose to make these delicious turkey pinwheels. The family loves having pinwheels and adding the cream cheese with cheddar, bacon, and ranch is a huge WIN.
I can also change it up and make Tyson Grilled & Ready Chicken Breast Strips, chop them up, and add it to the cheese mixture in place of the Hillshire Farm Ultra Thin Oven Roasted Turkey Breast for added variety.
Typically, you will get about 7 pinwheels from one tortilla roll if you are using the smaller, soft taco size tortillas. So, if you are making them for a party, you will likely need to make multiple rolls.
But this recipe is very versatile and can be adjusted to serve as many as you need. The cream cheese mixture listed here is enough for about 6 tortillas.
Yes – making these pinwheels is easy with either the Tyson Grilled & Ready Chicken Breast Strips or the Hillshire Farm Ultra Thin Oven Roasted Turkey Breast. That’s what I love about these pinwheels – I can easily change up the ingredients and make them work for what I have.
You can use either regular or neufchâtel cream cheese for this recipe. Neufchâtel cream cheese has about 1/3 the fat of regular cream cheese, so that is another option. However, both types will work well in this recipe.
The good news is that I have a recipe for homemade ranch here. But if you find that you don’t have ranch seasoning, you can mix together the following before getting started…
Both! They are perfect for snacks because they are small and easy to eat. And they are also great appetizers because they can be served at room temperature or cold.
Yes, you can make these ahead of time. Just store them in an airtight container in the fridge until you are ready to serve them. They will last for about 2-3 days in the fridge.
I really love using Hillshire Farm Ultra Thin Oven Roasted Turkey Breast Lunchmeat because it is sliced ultra-thin – making it easy to roll in these pinwheels. It is made with no artificial preservatives and no artificial flavors – which is really important to me. I love that it is juicy, flavorful, absolutely mouthwatering, and perfectly tender.
We love keeping Jimmy Dean Delights on hand because our mornings are hectic. They are ready super quick making it easy to have a nice warm breakfast and still keep to the schedule. Here are a couple of recipes we like to pair with this tasty morning meal.
The Tyson Grilled & Ready Chicken Breast Strips are great because they are made with real, white meat chicken, contain no artificial ingredients or preservatives, and are minimally processed. They are convenient because they are already fully cooked – making meal prep FAST! Try using them in the following recipe ideas…
If you are looking for quick and easy meal options to help get you and your family back to your regular routine – stop by Jewel and pick up these great options from Tyson.
They help me and I know they will help you too!
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All the flavor of an egg roll in a bowl! This quick and easy Egg Roll Bowl recipe is perfect for any night of the week.
Who loves egg rolls? My daughter LOVES them so much. But since we moved we don’t have our favorite take-out places near by anymore. So we have to make our own favorite recipes.
We decided to change it up and make the egg roll filling into a stand-alone dinner and not fry it into the egg roll wrapper. This is a very popular practice among those that are looking to go low-carb and ditch the fried outer shell. I have to say – with as much as I do love that crunchy wrap – this egg roll bowl recipe is positively delicious. Pair this with my Instant Pot White Rice too!
The best part about this recipe is that it is completely customizeable. So if we are missing an ingredient or we happen to be craving a different protein that day – we can swap it all in and out quite easily.
This makes it so simple to keep everyone happy and have a variety. I wonder which one will end up being your favorite. Check out all the details below. I can’t wait for you to give it a try.
There is no egg roll wrapper so the filling ingredients will add more liquid than you would see inside an egg roll wrapper.
Yes, it usually has cabbage, carrots and onions but much of that can be substituted with other ingredients of your choosing.
The egg roll ingredients are served in a bowl…so it’s egg roll in a bowl. It’s also easy to make…so egg roll in a bowl makes sense too.
Pro Tip – cut prep time by using a bag of coleslaw mix in place of the veggies.
That depends on where you live. In the US these are usually served with sweet and sour sauce or duck sauce (which is thicker than sweet and sour sauce). In other countries egg rolls might be served with soy sauce, vinegar, chili oil or even ketchup.
Yes, that works very well. This dish reheats well and keeps for up to 3 days in the fridge if tightly wrapped.
This dinner recipe doubles well. Just click the button in the recipe card to show the ingredient quantities for double the amount. Just make sure that you have a large enough wok or skillet to handle the increase in the volume of the ingredients.
Yes, this freezes well, just place the leftovers in an airtight container or zip-top bags and freeze for up to 6 months. To reheat, thaw in the refrigerator overnight and then reheat in the microwave with a splash of water and a loose lid on top to help it to steam.
Variations
You can also use packed coleslaw vegetables instead of cutting it yourself.
If you like you can play around with the vegetables, bell peppers, mushrooms or broccoli fit very nicely.
Use sesame oil instead of the neutral oil to add some more flavor.
Yep – you bet! Just take the prepared recipe and portion about 1-2 tablespons of it into an egg roll wrapper. Fold it up and fry it in hot peanut or sesame oil until golden brown. Place on a plate lined with paper towels to drain before serving.
This quick 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 made a dinner 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 savory recipe.
If you love this Easy Egg Roll in a Bowl recipe, you’re going to love these other dinner ideas too. Please click each link below to find the easy, printable recipe!
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Instant Pot Buffalo Chicken Pasta is a quick and easy dinner that the whole family will love. Great for busy weeknights, potlucks, and more.
Looking to turn up the heat on your next meal? Our Buffalo Chicken Pasta, made in the Instant Pot, merges the tangy heat of buffalo wings with creamy, cheesy pasta in a hearty, satisfying dish.
With flavors that pop and ease of preparation that will leave you stress-free, this recipe is perfect for those busy weeknight dinners or a new recipe to wow your family and friends.
View postInstant Pot White Rice will simplify your mealtime prep. Light and fluffy rice, perfect every time AND faster than a rice cooker.
The Instant Pot has changed the way we cook rice. No more standing over a pot of boiling water or waiting for it to finish in the microwave! This instant pot white rice recipe is so easy and it’s ready in minutes.
Skip the stove with all those steps and make rice in the instant pot instead! Quick easy and you can just toss it in and not have to wait for the water to boil. No hovering over the stove is involved with this perfect rice every time.
For the first half of our marriage, we made the boil in a bag rice. But then we learned just how awful it is to cook your food in plastics. So we bought a rice cooker.
We have been using that rice cooker for a good 10+ years. That is until we picked up our first Instant Pot.
Making the rice in the pressure cooker (while quite similar to the rice cooker) is so much faster than in the rice cooker. The steps are pretty much the same, but we don’t have to sit and wait while the rice cooker is still doing its thing. When the Instant Pot is done, we are ready to eat.
If you’re looking for a foolproof way to make perfect white rice, this is for you. Using an electric pressure cooker to cook rice is a game-changer – it’s faster and easier than using a stovetop method, and yields perfectly cooked, fluffy rice every time.
Yes! If you are using a name-brand Instant Pot, the rice setting is specifically calibrated to cook white rice. This should take 10-12 minutes and then an additional 15 minutes of natural pressure release.
Most pressure cookers have water line markings on the inside of the bowl to aid with adding just the right amount of water. If you have an Instant Pot pressure cooker, these lines recommend a 1:1 ratio of rice to water and account for the displacement of water due to the rice in the bowl.
Yes! Simply place your meat at the bottom of the Instant Pot insert so it has more direct contact with the heating element. Then, place the wire steamer rack over the meat and set the rice and water on top of the rack in a heat-tolerant bowl. This allows the two items to cook without interfering with one another, while still saving time by multitasking.
The time required to cook all items is dependent on the type of meat, the cut, and if it is precooked/frozen. Please be sure to refer to your instructions for how to cook the meat you chose.
Rice has a starchy outer layer that binds the grains together. You can get nicely fluffy grains every time by rinsing the rice before cooking it!
The water-to-rice ratio and the cooking time are the most crucial aspects of rice preparation. However, each grain is unique.
If your specific pressure cooker does not have a “rice” button, you will need to manually set the machine to “low pressure.” Then set your timer to hold pressure for 12 minutes and natural pressure release when done.
Alternatively, if you have any more rice, you may store or freeze it for later. However, in order to maintain food safety, you must take certain measures.
Rice that has not been cooked might be contaminated with spores of a microorganism that can survive cooking. If rice is left out at room temperature for too long, the germs may grow.
For leftover rice, store it in an airtight container or a sealed zip-top bag in the refrigerator for up to 2 days. If you don’t have enough storage space, keep the cooled rice in its original container or a tightly sealed zip-top bag. Rice should be refrigerated or frozen as soon as possible after cooking (within an hour).
Rice that has been cooked and refrigerated is usually good for two days or frozen rice for a month. Before eating, reheat the rice until it is steaming hot.
Store the leftover rice in a heat-proof glass container. When ready to reheat, place that container with the rice on the trivet in the Instant Pot.
Then add a cup of water to the bottom of the pot. Lock the lid on, set the knob to sealing, and press steam for 5 minutes. So a quick pressure release, and you are done!
Yes, you can cook brown rice in an Instant Pot, but the cooking time will be longer – about 22 minutes. Keep in mind that brown rice generally requires more water than white rice, so you may need to adjust the ratio accordingly.
There was either too much water or not enough rice. Watery rice can also be a sign that it was undercooked – which can be common as pressure cooker brands will vary in how they cook.
To address this problem, be sure to add less water, adjusting for the needs of your specific brand of pressure cooker.
**Live at High Altitude – Because water boils at a lower temperature at high altitudes, and pressure cooking requires water to boil in order to work, some foods may need a little more cooking time.
When pressure cooking at high altitudes you want to make sure to add 5 percent to your cook time for every 1,000 feet above 2,000 feet elevation. For example, when we lived at 4,000+ feet I would add 10 percent to my cook time.
For a recipe that called for 20-minutes of cooking time, I would then cook for 22 minutes. When pressure cooking, 1-2 minutes can make all the difference in a recipe, unlike when cooking by traditional methods.
Yes, you can cook multiple cups of rice at once in an Instant Pot – just be sure not to exceed the maximum capacity of your pot. For example, if you have a 6-quart pot, you can cook up to 3 cups of rice at once.
By today’s definition, they are virtually the same – if you are talking about an electric pressure cooker. However, a traditional pressure cooker and an instant pot are two different cooking methods.
A traditional pressure cooker is a sealed metal container that cooks food quickly by steam under increased atmospheric pressure and heats the pot to boiling point.
An Instant Pot, on the other hand, is an electric-style pressure cooker that uses the same idea for cooking foods but can do so with very little liquid. They are incredibly efficient, safer than a traditional pressure cooker, and super easy to use too. Plus they come with a multitude of other functions making them great for quick meal prep.
Both Basmati and Jasmin cook for the exact same time as shown here, 3 minutes high pressure + NPR. I found that the thicker long-grain white rice turns out better with 4 minutes high pressure + NPR.
Both Basmati and Jasmin cook for the exact same time as shown here, 3 minutes high pressure + NPR. I found that the thicker long-grain white rice turns out better with 4 minutes high pressure + NPR.
For Basmati brown rice and short-grain brown rice – the Basmati will cook faster than the short grain. The thicker the individual grains, the longer they need.
Wild rice does need a long time regardless of its size. 22 minutes high pressure + NPR for the thin Basmati and 24 minutes for the thick short grain.
This one is not as sticky if you cook it for the 3 minutes we have here in the white rice recipe. Cook this for 5 minutes on high pressure + NPR.
Whole unbroken (unburst) wild rice: 28 minutes, 30 minutes (some burst some unburst), 32 minutes (burst).
Both red rice and black rice can be pretty thick and will need a much longer time to cook through. 30 minutes high pressure + NPR.
Since you are dealing with several different kinds of rice that all have different cook times – try this at 28 minutes high-pressure + NPR. You may have to adjust depending on your mix.
If you love this easy recipe for making rice in the pressure cooker, you’re going to love these other easy rice recipes too. Please click each link below to find the easy, printable recipe!
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This versatile, light, and fluffy white bread is made in a bread machine and tastes great with butter and jam for breakfast or served with soup for lunch. Try it dipped in olive oil and balsamic vinegar to serve with dinner.
Did you get a new bread machine this year? I had one that was given to us when bread machines first came out – so this year I decided it was time for an upgrade.
So the first thing I did was test out one of the tried and true recipes I had been using for years. I was so pleased when it still worked in the new machine – I just had to share it with you all.
What I love about this recipe is that I can make a loaf from scratch. When my first machine came on the market, you had to buy the “mixes” to pour into it to make a loaf. It made no sense since you could buy a loaf at the store for less than the mix.
So for years, I played with how to make it without the mix and I was so pleased that it worked even with a new maker. YAY! I know you’ll love this as much as we do.
White bread is also referred to as white loaf, sandwich loaf, or just simply white bread. In contrast to “whole wheat” or “wheat” – which refers to bread made with whole wheat flour.
The ingredients in the bread will depend on how you want your bread to taste. Oftentimes, white bread has sugar and milk added, which keep it soft. Salt is added for flavor, while oil, butter, or shortening gives white bread a great texture due to the fat that it adds to the bread.
You will find that bread flour has about 12 -14% protein while all-purpose comes in between 8-11%. I know that difference in the percentage might not seem like a lot, but it does make a difference in baking. So to make your own bread flour – follow this recipe…
Then whisk the two ingredients together. Super simple! Adding the vital wheat gluten will give the all-purpose flour the added gluten content that it needs to make a beautiful bread recipe.
Yes – in general, you can swap all-purpose flour with bread flour and use them interchangeably. The result will be similar.
Bread flour has a higher protein level making the dough hold its shape and rise straight up – vs an all-purpose flour that will tend to want to spread out a bit more.
I have not tried that yet. If you decide to give it a go, I would suggest using one that has a 1:1 ratio for the best possible results. Please let me know how it turns out. I’d love to share that with others.
Most of the time this means your water was either too hot or too cold. If it is too hot it will kill the yeast, too cold & it just won’t rise. I find that using a thermometer helps & bringing the water to 115-125 degrees is best.
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 recipe too dry.
Just like you would bread from the store – you want to keep this bread in an airtight container or zip-top bag. Reducing the air to the bread will keep it fresh and from drying out.
I like to keep our bread refrigerated to prolong its life. When we lived in the desert – we would refrigerate it to keep it from drying out in the single-digit humidities.
But now that we live in a more most climate we keep it refrigerated to prevent mold and keep the climate more controlled.
Yes – you can freeze this loaf of bread after it has been baked. Just wrap it tightly in plastic wrap and then place it in a zip-top bag. Use within 3 months. I have not tried freezing the dough for baking later, so I can’t give an accurate answer on that one.
NOTE – different manufacturers will have different times for different programs on their specific bread machines. This might be different than the cooking times listed in the recipe. This also applies to the different size bread machine loaves – a 1 pound loaf will have a different cooking time than a 2 or 3 pound loaf. Keep this in mind and always follow the instruction manual for your specific machine.
This dough should be light and fluffy as you see in the images here. If you find that your dough is not rising or it comes out more dense, please see the following suggestions below.
You can use rapid rise, premium, or whatever you have on hand. I buy my yeast in the bulk section of my store, so it’s not brand-name or anything fancy & it works just great.
So – since you can only make one loaf at a time in the machine- I would say no. But you can make the dough back to back in the machine and then bake all of the loaves together at the same time in the oven.
This white bread 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 bread 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 bread machine recipe.
If you love this easy white bread recipe, you’re going to love these other bread recipes too. Please click each link below to find the easy, printable recipe!
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Warm up with this classic slow cooker potato soup. This comforting bowl has chunks of tender potatoes and is topped with cheese and bacon for extra flavor.
My friends – it WARMED UP to a whopping 9 degrees today here in north Idaho. That means I am in full hibernation mode and looking for warm comfort food.
So I pulled out the slow cooker and a handful of ingredients and whipped up this super simple potato soup. We let it cook while we cleared snow and then curled up next to the woodstove and warmed ourselves – inside and out.
If you love a good ol’ loaded baked potato – this soup will have you coming back for more. All the good stuff – potatoes, cheese, bacon, and sour cream. SO GOOD!
So incredibly simple to make and DELICIOUS. If you are looking for some serious comfort food – this is the recipe for you.
Any extra soup can be stored in a shallow airtight container for up to 3 days in the refrigerator.
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
Because of the space constraints with the size of the slow cooker, either 6 or 7 quarts – I don’t recommend doubling this recipe. This makes enough for 4-6 people, depending on the size of the appetites you are feeding.
Absolutely. If you don’t happen to have heavy cream on hand, you can substitute milk, or half and half. My preference, in that case, is to use evaporated milk.
No, not at all. The only thing you need to make sure of is that it is large enough to hold all of the ingredients. Keep in mind that ALL slow cookers cook a bit hotter or colder than their counterparts – so cooking times are approximate.
Sometimes potatoes have an odd texture once thawed. I don’t recommend freezing this soup for later. However I know plenty of people that have tried doing this and they say that as long as you give it a good stir before serving – it turns out fine. It might just be me with the texture issues.
You bet! If you want to make this a vegetarian dish – omit the bacon and use veggie broth or water in place of the chicken stock. If you want to make it vegan – you can use your typical vegan options to replace the dairy products in the recipe. You may need to increase the seasonings as it will reduce the flavor when removing any of those particular ingredients from the recipe.
I love this soup because it goes with so many things. Because it is like a baked potato in a bowl it is versatile as a side dish with a steak or as the main dish. But we typically serve this as a main dish – so here are the recipes I pair with it most often.
I have heard that some people like to swap out the sour cream with cream cheese. This will work fine – just keep in mind that the cream cheese will lend a slightly sweeter flavor than the sour cream.
This easy crock pot soup recipe is SUPER 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 soup 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 simple dinner recipe.
If you love this Easy Potato Soup recipe in the slow cooker, you’re going to love these other soup recipes too. Please click each link below to find the easy, printable recipe!
Instant Pot Butternut Squash Soup
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Loaded with sausage, hash browns, cheese, and peppers, these Breakfast Burritos are the perfect food to keep you going all morning long.
I love a good hearty breakfast. But I don’t always have the time to make it or to sit down and enjoy it. So we like to make breakfast burritos in bulk for quick, on-the-go meals,
These are especially great for the kids and their busy schedules. It ensures they have something warm and delicious for breakfast – even if they are hurried to get out the door. Not to mention – these are great for camping too.
Everything you love about breakfast is right there in the wrap or tortilla. That delicious breakfast sausage mixed with the hashbrowns and cheese and eggs – what more could you want?
The best part about these is that I can make a WHOLE BUNCH and store them away. Making sure we have breakfast for a while is so simple. I know you will love this recipe – check out how you can make them too!
When you’re done making Breakfast Burritos, it’s time to store them. There are a few ways to do this:
You can wrap Breakfast Burritos in plastic and keep them in the fridge like that for up to 3 days or put Breakfast Burritos into an airtight container and freeze them for up to 1 month.
Breakfast Burritos can also be wrapped in aluminum foil and frozen for up to 1 month which is really nice if Breakfast Burritos are something that you always have on hand throughout the year, you just take Breakfast Burritos out of the freezer when they’re frozen solid and let them thaw out in the fridge overnight.
Breakfast Burritos are tortillas filled with eggs, meat, cheese, and other Breakfast Burrito fillers. Breakfast Burritos can be eaten at any time of the day but Breakfast Burritos are usually eaten for breakfast.
Yes, sometimes I like to add some bacon, a sausage link, or some ham or black beans. You can also try sausage chunks, bacon bits, jalapenos, onion pieces, and other types of cheese.
Another option is to use a spinach wrap instead of tortillas. I also like to use pita pockets for this recipe to change it up.
Making these burritos vegetarian is simple. Just leave out the sausage and replace it with cooked eggplant or other veggies you like to enjoy. Possibly squash or zucchini.
That depends on how you look at it. The fillers can include meat and veggies along with eggs and cheese which means they are full of protein and iron. They can also contain calcium, vitamin A, vitamin C, and other nutrients that keep them healthy in addition to making them flavorful.
However- they are usually high in calories because the fillers can include eggs, cheese, and other ingredients that are high in fat. You have to weigh the fact that they are full of nutrients which can make them healthy to eat on a regular basis.
These originated where I grew up in Southern California, which is why they are a staple for me. There they’re served in restaurants and by street vendors throughout the state.
They are recognized as a regional breakfast dish of Southern California, Northern California, and San Diego in particular (even though San Diego falls in the Southern California category).
The breakfast wraps are also popular in New Mexico where the fillers can include green chiles, pork and are often seasoned with chili powder. SO GOOD!
It is no surprise that breakfast burritos were created in San Diego when a burrito vendor added breakfast ingredients to a burrito at the request of one of his English-speaking customers who wanted breakfast ingredients instead of what was on the menu.
I’m so very glad he made that request. I don’t know what I would do without this delicious morning recipe that has been a part of my life for decades now.
This breakfast burrito 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 breakfast burritos 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 morning recipe.
If you love this easy breakfast burrito recipe, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Breakfast Burritos 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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Air Fryer Lemon Pepper Wings are crispy, juicy, and will leave you drooling for more. Perfect for game day or any get-together with friends and family!
Who loves chicken wings? I’m all about the chicken wings when it comes to our party spread. I can’t get enough!
We used to spend all day in the kitchen making wings for our game day snacks – until I got my first air fryer many years ago. It was a complete game-changer and makes making wings so incredibly easy.
These lemon pepper wings are so simple to make. Just toss in the seasonings mixture and then pop them in the air fryer. The hardest part is having to do them in batches because I eat them almost as fast as they come out of the air fryer.
If you love chicken wings as much as we do – I know you will love these. No more having to go to the local wing restaurant, you can enjoy them in the comfort of your own home – quickly and easily.
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.
Please do not use a non-stick cooking spray in your air fryer basket. It will leave a film that cooks on and can’t be easily removed. Over time this will build up and cause the air fryer to smoke while it is cooking. It is best to use either a light spritz of cooking oil or a perforated parchment sheet made for air fryers.
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.
You bet – just keep the sauce layer light. You don’t want to drown the wings in the sauce because then the nice crispy outside will soak up too much and they will become soggy.
No one likes soggy chicken wings. We prefer to just dip the wings in the preferred sauce as we eat them so they maintain their crispiness.
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.
Lemon pepper wings can also be cooked in the oven by baking or cooked stovetop by frying in oil. You can also cook them on the grill if you desire. Be sure to check out our other wing recipes here for directions on these other methods of making wings.
Yes – you can use flour, but keep the coating very light and thin. We use cornstarch in this recipe because it has a lighter texture and gives a better crisp on the chicken.
This is very important because we are not frying them in oil – so we don’t want the “breading” to be too heavy, which can result in a soggy texture if not cooked long enough.
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
If the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
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.
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.
I usually like to double this recipe when having friends over. I also like to double this recipe so we have lots of leftovers in anticipation of a busy week ahead. It is so nice to not have to cook for a night or two.
That being said, because of the space constraints of the air fryer – it does take a bit longer to double the recipe and cook all of the batches of wings.
Lemon pepper chicken wings are 201 calories for 5 lemon pepper chicken wings.
To reheat chicken wings, you should place them back into the air fryer. Cook at 350 for several minutes or until hot again! This will ensure that they remain crisp and do not get soggy like they would in the microwave.
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.
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.
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 easy chicken wing recipe in the air fryer, you’re going to love these other air fryer recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Lemon Pepper Chicken Wings made 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!
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Loaded with bacon crumbles, cheddar cheese, and ranch seasoning, these One Hour Disappearing Fat Rolls take dinner rolls to a whole new level.
My friends – I know we are starting a new year and most people are getting on a diet plan. But I’m here to tell you that THIS RECIPE will be THE ONE that completely destroys your plans to diet.
I’m sorry – sort of. I created this recipe in my head about 5 years ago. Reworked it about a million times over before I actually decided to jump in and actually make it happen.
These are so good that I’m kicking myself for not making them sooner because I just KNOW you will love them as much as we do.
View postImmerse yourself in tradition and flavor with this handcrafted Italian Christmas Cake, made with nuts, candied fruits, and citrus zest.
As the holiday season approaches, I want to share with you a recipe for homemade Italian Christmas Cake, or Panettone. This traditional Italian sweet bread, with its soft cake texture, bursts with the flavors of candied orange peel, lemon zest, and a rich blend of dried fruits and nuts.
Each slice of Panettone is a sweet reminder of the festive season, filled with warmth and joy. It’s become one of my favorite Christmas flavors, and I’m excited for you to try it!
View postThese super Soft Chocolate Sugar Cookies (or Rudolph Cookies during the holiday season) are incredibly easy to make! You’ll love them!
If you can’t decide between a classic sugar cookie and a super decadent chocolate cookie – you can get the best of both worlds with these Chocolate Sugar Cookies! The rich, deep chocolate flavor on top of a chewy, sugar cookie base is perfect for any occasion.
These chocolate sugar cookies are soft, chewy, and are the perfect treat to satisfy your sweet tooth. These are perfect for holiday cookie exchanges too!
When making these I wanted something simple, but they also had to be fudgy and super soft. I’m all about cookies that stay fresh for days.
But with these – I decided to add a single cinnamon candy to make the Rudolph Cookies – making them super fun for the little ones come the holiday season.
Those little hands just love being able to help in the kitchen adding the candies when the cookies come out of the oven.
You can eat them plain, or frost them with chocolate frosting or royal icing.
I like to place mine in an airtight container and keep them at room temperature for up to 5 days. You can also use a zip-top bag but I find they get jostled a bit too much with this and then you have broken cookies.
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.
Cookies typically go flat when the dough isn’t the right temperature at the time of baking OR when they are missing the right ingredients that help them to rise- such as eggs, baking soda, and baking powder. Please make sure you are measuring those ingredients correctly and that they are at room temperature when you start the mixing.
Also – something to keep in mind- make sure you are placing the dough on a cool baking sheet. The cookies will bake differently if you are placing the dough on the hot baking sheet you just removed from the oven. Make sure you have a rotation of baking sheets so you can always place the unbaked dough on a cool tray.
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.
Unfortunately, this dough isn’t for rolling. But I do have a very good rolled sugar cookie recipe that is perfect for that.
No, they don’t need to be refrigerated. I recommend keeping them at room temperature.
No, chocolate sugar cookies are not gluten-free. You can try making them gluten-free by swapping out the ingredients with gluten-free products. Please let me know how they turn out.
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.
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 recipe 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.
Yes – this dough can be frozen and baked later. If you would like to roll the dough prior to freezing, make sure to freeze the dough balls in a single flat layer. Once frozen they can be transferred to a zip-top bag for space-saving.
To bake – increase the baking time by 1 minute – no need to thaw the dough before baking.
I like to roll the dough between my hands to soften the outside of the dough before baking – then roll in the sugar – this helps the cookies have the freshest texture once they are baked.
I think you could possibly get away with using a hand mixer if you have firm beaters.
I don’t recommend using a whisk or even the whisk attachment on a stand mixer for this dough as a whisk isn’t strong enough for this dough.
Yes, chocolate sugar cookies can be frozen. I would recommend wrapping them individually in plastic wrap and then storing them in a freezer bag, and just thawing them at room temperature when you’re ready to eat them.
Keep in mind that the outer sugar coating might absorb some of the cool, moist air being in the freezer.
You can use margarine or vegetable shortening as a butter substitute in chocolate sugar cookies. Keep in mind that the rise, spread, and overall texture of the cookies will be altered when making this change.
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.
When making a sugar cookies recipe like this one, I like to keep the butter unsalted.
Chocolate sugar cookies should be enjoyed within 4 days to one week of making them, or they can be frozen for up to two months.
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown sugar will work in this recipe.
Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.
Yes, Yes, Yes! Chilling the dough is important for a couple of reasons. First – while the dough is chilling the ingredients are coming together. It gives a better overall flavor to the cookie.
The second and probably even more important than the first – is that chilling helps the dough hold together during the baking process.
Without chilling, the dough would not only be too sticky to really roll it into balls. But it would also spread way too much while baking – leaving flat and not very appealing cookies in the end. Please don’t skip the chilling process.
This super soft and chewy cookie recipe is 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 chocolate sugar cookie 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 simple cookie recipe.
If you love this Easy Chocolate Sugar Cookies recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Easy Chocolate Sugar Cookies 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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Soft, buttery cookies decorated with white chocolate and sliced pistachios make these the BEST Pistachio Cookies that everyone will love!
Looking for a festive cookie recipe to add to your Christmas baking list? Look no further! These pistachio cookies are easy to make and taste delicious.
They are great for serving at or bringing to a holiday party because they are so pretty. They are always the first thing to disappear whenever we make them for friends and family.
One of the things I love about these cookies is the pairing of the tender, buttery crumble of the cookie with the creaminess of the white chocolate coating.
Then you add the saltiness of the pistachios and it is a sweet and salty combo made in heaven. I know you’ll love these as much as we do.
I like to place mine in an airtight container and keep them at room temperature for up to 5 days. Just make sure the chocolate has been completely set before stacking the cookies into a container.
Pistachio cookies are a type of cookie that is sometimes made with pistachios crushed into the dough or decorated on top as a garnish. They are often flavored with vanilla or almond extract and can be decorated with pistachios or other nuts.
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.
Pistachio cookies were first made in the 1800s by Italian immigrants who brought pistachios over from Pistoia, Italy. The cookies became popularized by the pistachio ice cream industry, and have since become a popular holiday treat.
Some variations of pistachio cookies include adding chocolate chips or dried fruit to the dough before baking.
You can also frost pistachio cookies with pistachio-flavored icing.
Another popular variation is to sandwich two pistachio cookies together with pistachio ice cream in the middle. Yum!
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.
Yes – this dough can be frozen and baked later. If you would like to roll the dough prior to freezing, just roll between the plastic and then freeze. When you are ready to bake, let the dough sit at room temp for about 30 minutes – then cut the shapes and bake as directed.
This will depend on the size of the cookie cutters you choose to use. As you can see here – I used different sizes and ended up with about 30 cookies – including the small stars. If I had stopped with only the larger cutters, I would have had less.
You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking.
Make sure to cover tightly with plastic wrap so it doesn’t dry out. You do not need to let it sit out at room temperature before rolling and baking. Just proceed with the recipe as written when you are ready to bake.
You can also bake ahead of time – store the baked cookies in an airtight container and then decorate later on.
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.
Yes – the baked cookies will keep when frozen for up to 3 months. Wrap each cookie individually with plastic wrap and then place them all in an airtight container before freezing.
The official way is to spoon the flour or corn starch into the measuring cup & level off. This makes sure the light and fluffy ingredients aren’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry. make sure to spoon and level when measuring.
I think you could possibly get away with using a hand mixer if you have firm beaters.
I don’t recommend using a whisk or even the whisk attachment on a stand mixer for this dough as a whisk isn’t strong enough for this dough.
Yes, Yes, Yes! Chilling the dough is important for a couple of reasons. First – while the dough is chilling the ingredients are coming together. It gives a better overall flavor to the cookie.
The second and probably even more important than the first – is that chilling helps the dough hold together during the baking process.
Without chilling, the dough would not only be too sticky to really it out and hold the shape once cut. But it would also spread way too much while baking – leaving flat and not very appealing cookies in the end. Please don’t skip the chilling process.
I think that as long as the dough isn’t too large you can make them like drop cookies or rolled cookies. But rolling out with a rolling pin and using the cookie cutter makes them so much cuter.
This pistachio cookie 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 cut out cookies 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 adorable cookie recipe.
If you love this Easy Pistachio Cookie recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Pistachio Cookies 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 an easy meringue cookie recipe to impress your friends and family this Christmas? Look no further! These meringue cookies are simple to make and taste delicious.
Do you love meringues? Growing up they were my mom’s absolute favorite – so we had them in the house all of the time.
She would just pick them up at the store but since she was also a baker, every once in a while I’d wake up to find her making huge batches of them early on a weekend morning. It was positively wonderful!
Meringues are incredibly easy to make with a handful of ingredients that you probably already have in the house – especially during the holiday season.
They give the appearance of being difficult – so you can really impress everyone you gift them to. They don’t have to know that they were easy to make.
I really love that it’s easy to make this recipe in big batches – making it great for dividing between multiple gift trays for the neighbors and friends.
MOST IMPORTANTLY – make sure the meringues are completely cooled before packing them in an airtight container. If they have any warmth to them at all once they are packed – the warmth will create just enough condensation to ruin the texture of the cookie.
Once completely cooled – you can keep them in an airtight container at room temperature for up to 3 weeks. I have heard that they can be frozen so long as they don’t get any moisture in the container. But I personally don’t like to do that.
You can, and we do it often. It might take a bit longer to get all those egg whites to whip to the proper peaks, but overall doubling works fine.
Cream of tartar helps stabilize the egg whites and prevent cracking. If you don’t have it, this recipe can definitely be made without it! But I highly recommend it.
Yes – if you aren’t a fan of peppermint extract or you are just craving a different flavor – you can use any extract flavor you like. I almost always make my meringues with vanilla – but once in a while, I will use cotton candy, coffee, cake batter, or even rum extract.
Yes! You can use powdered egg whites + water – (1 teaspoon of egg whites & 1 tablespoon of water for each egg you wish to replace) to replace the eggs in this recipe.
Sometimes because of the delicate nature of the meringue whip, it can separate as it dries out. If you want to avoid this, I recommend using Cream of Tartar. It helps stabilize the egg whites and prevent the dreaded cracking. If you don’t have it, this recipe can definitely be made without it!
Yes – you can do that too! Use the same measurements as you would when using powdered egg whites.
Caster sugar, sometimes also spelled castor sugar is basically a super-fine grain sugar. Smaller than granulated sugar but not quite ground to the point of being confectioner’s sugar.
When shopping for Caster sugar you can also look for Superfine Sugar or Baker’s Sugar.
Because of the speed at which the egg whites need to be whipped in order to reach the stiff peaks stage, I don’t recommend trying to make this recipe by hand. You can try it with a hand mixer – but even that will be quite an arm workout.
Yes – of course! If you want plain white meringues – just skip the step of painting the lines on the inside of the piping bag. If you want to make them a solid color – just gently fold in the desired color of food coloring before adding it to the piping bag. Be very gentle, making sure to not deflate the egg whites!
This recipe calls for granulated sugar – but you can use caster sugar because of its ultrafine texture – which makes it easier to dissolve in the mixing process.
You will also end up with a slightly lighter meringue due to the shortened mixing time.
This meringue cookie 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 meringues 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 simple treat recipe.
If you love this Easy Meringue Cookie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Easy Peppermint Meringue Cookies 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!
Church Window Cookies are an easy no-bake holiday treat made with chocolate, colorful mini marshmallows, nuts, and coconut made to look like stained glass windows. They are a Christmas classic.
Church windows are festive and fun, but oh so simple to make. Church windows can be made with your choice of nuts and made for any occasion.
I really love these because they are no-bake, which makes them so simple and easy to whip together in no time. Because we all know that this time of year is pure chaos. I like to keep it as effortless as possible while still making everyone happy.
View postCreate a batch of our quick and easy Frosted Christmas Cookies with a few everyday ingredients. They’re the perfect addition to your holiday baking. So soft, chewy, and full of flavor.
Who loves a good sugar cookie? They are a favorite in this house – which means we make them a lot.
While I like to enjoy them without any decorations – the family likes to have them iced or frosted. I’m not always in the mood for icing, which is where these Frosted Christmas Cookies come in. The frosting is easy to make and add to the cookies – a win-win!
What I love about these cookies is that they are so tasty – even without the frosting. But the frosting is so simple and so delicious.
Plus it spreads on fast – making it a great option for a cookie decorating party or just keeping it quick when you need a plate of cookies at the last minute.
I know you’ll love these as much as we do!
I like to place mine in an airtight container and keep them at room temperature for up to 5 days. You can also use a zip-top bag but I find they get jostled a bit too much with this and then you have broken cookies.
Keep in mind that even though the frosting will set and form a sort of crust – they will still get dented if you stack them or let them shift around in a bag. I like to keep them in a single layer as much as possible.
Cookies typically go flat when the dough isn’t the right temperature at the time of baking OR when they are missing the right ingredients that help them to rise- such as eggs, baking soda, and baking powder.
Please make sure you are measuring those ingredients correctly and that they are at room temperature when you start the mixing.
Also – something to keep in mind- make sure you are placing the dough on a cool baking sheet. The cookies will bake differently if you are placing the dough on the hot baking sheet you just removed from the oven.
Make sure you have a rotation of baking sheets so you can always place the unbaked dough on a cool tray.
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.
Yes – this dough can be frozen and baked later. If you would like to roll the dough prior to freezing, make sure to freeze the dough balls in a single flat layer. Once frozen they can be transferred to a zip-top bag for space-saving.
To bake – increase the baking time by 1 minute – no need to thaw the dough before baking.
I like to roll the dough between my hands to soften the outside of the dough before baking – this helps the cookies have the freshest texture once they are baked.
You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking.
Make sure to cover tightly with plastic wrap so it doesn’t dry out. You do not need to let it sit out at room temperature before rolling and baking. Just proceed with the recipe as written when you are ready to bake.
Yes – the baked cookies will keep when frozen for up to 3 months. Wrap each cookie individually with plastic wrap and then place them all in an airtight container before freezing.
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
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 recipe 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.
I think you could possibly get away with using a hand mixer if you have firm beaters. But I must warn you, this dough is very thick and it will be quite an arm workout.
I don’t recommend using a whisk or even the whisk attachment on a stand mixer for this dough as a whisk isn’t strong enough for this dough.
When making a sugar cookies recipe like this one, I like to keep the butter unsalted.
Yes, I do it often. You can use almond extract if you want a more traditional sugar cookie flavor. Sometimes I like to do 1/2 a teaspoon of each to balance out the flavors a bit.
Yes, Yes, Yes! Chilling the dough is important for a couple of reasons. First – while the dough is chilling the ingredients are coming together. It gives a better overall flavor to the cookie.
The second and probably even more important than the first – is that chilling helps the dough hold together during the baking process.
Without chilling, the dough would not only be too sticky to really roll it into balls. But it would also spread way too much while baking – leaving flat and not very appealing cookies in the end. Please don’t skip the chilling process.
Unfortunately, this dough isn’t for rolling. But I do have a very good rolled sugar cookie recipe that is perfect for that.
Now I know that when you go to the store there are things like sanding sugar that is labeled as sprinkles. Those are not sprinkles.
Please make sure to use nonpareils as they hold their color better and their shape and won’t soak into the dough as easily. Or you can use jimmies – which are really great at holding their color and shape.
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.
If you love this Frosted Christmas Cookie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
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Grinch Donuts is a fun Christmas morning breakfast. This easy donut and donut hole recipe – decorated with green frosting and a single Grinch heart make for the cutest holiday morning that the kids will love.
The holiday season is so incredibly busy. There is so much to do – especially on Christmas morning. No one wants to cook or spend all day in the kitchen. But we have to eat and we can’t live off of the candy in the stockings all day.
So I like to plan out some quick and easy breakfast ideas to serve on Christmas morning. I like to keep it simple, something I can make the night before and people can grab as they get hungry so there isn’t any pressure to sit down for a formal meal. That’s where these super cute Grinch Donuts come in.
View postCashew brittle is a delightful confectionery treat with a rich, buttery sweet brittle candy mixed with the salty crunch of cashew nuts.
Imagine biting into a piece of homemade cashew brittle: a perfect balance of buttery, sweet caramel infused with the rich, nutty crunch of premium cashews. This delightful treat has a golden color and a satisfying snap that makes it irresistible.
Whether you’re enjoying it as a mid-day snack or serving it at a gathering, cashew brittle brings a touch of homemade elegance to any occasion.
View postMake your holiday parties fun and festive with these Ugly Sweater Cupcakes. They are easy to make and bring so much joy and laughter.
Welcome to the world of Ugly Sweater Cupcakes – where the wackier, the better! These cupcakes are a fun, festive twist on the traditional cupcake, inspired by those delightfully gaudy Christmas sweaters we all secretly adore.
You’ll love these soft, fluffy cupcakes topped with vibrant frosting, sprinkles, and whimsical decorations, each designed to mimic the outrageous charm of an ugly Christmas sweater.
View postDecorated Christmas Wreath Cookies are a festive holiday dessert. Perfect for a cookie exchange or to enjoy with family and friends.
Are you short on time but do you want to give a semi-homemade gift? Or maybe you are hosting a cookie decorating party and you need ideas for how to keep it simple and easy without it becoming overwhelming.
I have the perfect solution for you. These Decorated Christmas Wreath Cookies are super cute and bring big smiles. You can make them with pre-packaged cookies and a handful of other ingredients.
They are so adorable and make it look like you spent all day in the kitchen – but in reality – they come together in about an hour. I know you’ll love them as much as I do.
What’s fun about these cookies is that they can be decorated however you like. Customize them for any holiday celebration or gathering.
The sky is the limit because everyone has a different creative idea for their wreath. This is why I love offering this as a quick way to put together a cookie decorating party for the little ones. It lets them do something creative and keeps their hands busy – even if they are taste testing as they go.
Once the chocolate has completely firmed up you can transfer them to an airtight container – making sure to keep them in a single layer.
These cookies do not need to be refrigerated and can be kept at room temperature for several days. I do not recommend stacking as the gel colors don’t firm up and will get ruined when stacked.
While you can use white chocolate chips and then tint the chocolate if desired, I have found that it often requires a bit of coconut oil or shortening to get the chocolate to melt to the right consistency.
I like to use candy melts because the chocolate is made with just the right formula so that it performs exactly as needed. PLUS it already comes in the color that I need – making it so much faster and easier. I have had instances where the white chocolate melted fine and then seized once I tried adding the food coloring.
The candy melts come in a multitude of colors, varieties, and flavors so the sky is the limit on what you can do with them when it comes to making these cookies.
You bet. You can coat the cookies with the chocolate ahead of time if you want to keep things simple when it comes time to decorate.
Just keep the coated cookies in an airtight container at room temperature. The chocolate coating tends to sweat when it sits out at room temperature after being refrigerated – which can make the decorating part more difficult.
All that being said – the decorations adhere to the cookies better if they are being added when the chocolate coating is still semi-soft and not fully set.
So, because we are melting the chocolate, I have found that chocolate chips don’t always temper well for recipes like this. Sometimes you need to add coconut oil to get it to melt creamy enough for it to coat the cookies well.
Sometimes – usually with white or colored chocolate- it likes to seize and then you are stuck with an unusable mess. I highly recommend using candy melts for this recipe.
Note – if using Nonpareils to decorate, there is a chance that they will sweat when refrigerated and the colors will bleed.
When your chocolate wafers become chunky rather than creamy, it is said that the chocolate is seized. This is typically due to overheating or contact with water or steam.
In the first case, the chocolate is just burning from excess heat, but in the second case, there is a negative reaction between the chocolate (which is waxy and has many oils that are hydrophobic, or “water-fearing”) and the water, causing the components of the chocolate to separate.
Be sure to refer to the package directions when melting chocolate to prevent this from happening.
These delicious Christmas Wreath Cookies use fudge striped cookies that are dipped in vanilla-flavored candy melts and decorated with sprinkles, candy, and edible glitter/sparkle gel! Decorate them any way you’d like to customize your own wreaths.
These cookies already taste delicious on their own, but already having a hole in the middle makes them the perfect cookie to use as a wreath.
It is anticipated that this recipe would take about an hour depending on how you choose to decorate them. The time may vary by how organized you are and how efficiently the chocolate melts in the microwave.
The time it takes to set will depend on the climate in and around your home. Warm and humid climates may take longer for the chocolate to solidify.
Yes. It is recommended that choosing types of toppings should be limited to dry ingredients, but you may choose to add your favorite topping.
If you love this Easy Christmas recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
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A classic holiday treat – these buttery, chewy Christmas Rice Krispie Treats are made into Christmas trees and topped with festive sprinkles.
Do you love Krispie treats? We sure do – mostly because they are so easy to make and incredibly delicious. They were one of my mom’s favorites – so of course, we make them all the time.
A friend came over and like every time I have a friend over, we always end up in the kitchen. We wanted to create something quick and easy – with few dishes, that we didn’t have to wait forever before we could enjoy.
These super adorable Christmas Rice Krispie Treats were the perfect recipe. I know you will love them as much as we do.
I think you’ll love this recipe because not only are they quick to make – but you can make a ton of them in very little time. This makes it easy to have these as the treat you bring to a holiday party or a classroom party for the kids.
The little ones love to help with these. You can add some squeeze bags of frosting to let them decorate them like you would a cookie with candies and frosting.
You can also leave the colored sprinkles off and maybe dip them in melted chocolate before decorating too. The possibilities are endless.
These treats are best at room temperature. So once you add the pretzel, you need to wrap each one tightly with plastic wrap or place them in individual zip-top bags. I don’t like to place them all together in one large bag because they tend to stick together.
I don’t recommend refrigeration because the pretzels will absorb the cool, moist air and become soggy – which is no good.
You can also cover them in the pan and store them before cutting. (then just make your cuts and add the pretzels right before serving.
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.
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 treats.
While I’m not a fan of freezing treats in general, I have plenty of friends that swear that these will do just fine in the freezer. If you plan to do this – I recommend doing it prior to adding the pretzels – for the same reason I mentioned above. The cool air makes them soggy.
I also recommend making sure you have color-fast sprinkles. The nonpareils used here tend to bleed when stored in a moist environment. This will not look pretty when you are ready to serve.
I recommend wrapping each bar individually in plastic wrap. Then place them all in an airtight container and freeze for up to 6 weeks. Let sit at room temperature to thaw before serving again.
For the best possible results – follow these tips so you can make THE BEST KRISPIE TREAT CHRISTMAS TREES EVER!
That is the best part about this recipe – it is so easy to make it into something different. You can change up the color of the food coloring – then just use cookie cutters to cut them into any shape you can imagine. So fun and easy enough to let the kids help out too.
If you love this Easy Christmas treat recipe, you’re going to love these other cute treats too. Please click each link below to find the easy, printable recipe!
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