Deliciously Easy Recipes
Air Fryer Doughnut Holes with Chocolate Sauce are a quick and easy breakfast recipe with a delicious coating of cinnamon-sugar on the outside that will have the whole family coming back for more.
If you are a regular here than you know that I’m all about the treats. No matter the time of day – I’m always up for something as deliciously sinful as these little donut holes – coated in a cinnamon and sugar mixture – especially when I can dip them in a creamy warm chocolate ganache.
View postInstant Pot Beef Stew is a delicious and easy dinner recipe that tastes every bit as good as grandma’s, but so much easier! Just toss and go.
Do you love a hearty meal on a chilly day? It has been snowing like crazy here and so I have been making meals like this Beef Stew for dinner.
I love it because not only does it 100% hit the spot when it comes to good ol’ fashioned comfort food, but it is insanely easy to make and I don’t have to mind the pot all day long like in years past.
I mean, I have been making this beef stew recipe for at least 20+ years. Only back then the babies were babies, I was home caring for them and I was doing all the cooking on the stovetop.
But once the recent craze of pressure cooking came around – it was a game changer. No longer did I have to dedicate the whole day to dinner.
Making in the pressure cooker also basically guarantees that the meat will be “fall-apart-tender” – so that is a huge win!
Place any leftovers in a shallow airtight container and keep refrigerated for up to 4 days. To reheat, portion out into individual servings and microwave until hot.
*note – it is normal for the fats and oils to separate once it has been refrigerated. You can either skim that off the top before serving again – or you can leave it in for flavor. It will melt and dissolve once the stew is reheated.
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.
Usually I would say that this is a personal preference. However, I used salted butter in mine and along with the broth it was perfectly flavored without me having to add additional salt to the recipe.
If you are watching your salt intake, opt for unsalted butter and while you are at it – you might want a lot-sodium broth too.
All that being said – these days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work, adjusting the other ingredients as needed.
Sure – you can make this stew with a pork roast instead. Cooking time would be 20 minutes per pound of meat. You can also make it with boneless skinless chicken breast – cooking at 6-8 minutes per pound.
Of course, if you want to add a little red wine to this recipe – I recommend no more than a half-cup. It isn’t a carbonated beverage, so it will do just fine in the cooker.
Keep in mind that although it is believed that all of the alcohol cooks out when adding things like wine or beer to recipes. The reality is that only about 70% of the alcohol is removed in the cooking process. So keep that in mind depending on who will be enjoying this stew.
Oh of course! If you only need a handful of servings, this recipe can be cut to suit your needs.
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
You bet. This will work with Gluten-Free flour. I would recommend using a 1:1 flour like this one as it is the most like a standard all-purpose flour.
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.
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.
Using another type of potato will work fine – they just yield a different texture and may need more or less time cooking depending on what you choose. Just be sure to cut them to about the same size as you would the red potatoes.
I have heard that stew is actually the recipe of choice in Ireland when celebrating St. Patrick’s Day. But a true Irish stew contains just a handful of ingredients – mutton, onions, potatoes, and sometimes carrots, this is what distinguishes it from a stew made from beef that you typically find in the US.
You’ll also find that Irish stew is thickened with mashed potatoes instead of making a roux or cornstarch or flour slurry.
Of course – more veggies can always be added. However, if you want to keep this as close to a traditional stew – just the potatoes and carrots are needed.
You can use already cut beef that is labeled “stew meat”. For this, I happened to have already purchased a large beef chuck roast and had other plans for it. But then I decided to make this stew and so I just cut that roast into the pieces here. You can use flank, shank, or chuck roast. That will work just fine.
Yes – water will work fine. It won’t have as much flavor and you will most likely need to add salt and other seasonings to make up for the lack of flavor.
This is where using the pressure cooker comes in handy – because I have yet to cook any meat in there and not have it turn out perfectly tender and juicy. The pressure cooker locks in the moisture and the high pressure helps to break down the fibers of the meat to make it tender.
If the meat isn’t tender it is possible that it either didn’t cook long enough or the wrong cut of meat was used. Make sure you are using flank, shank or chuck roast for this recipe.
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
Yes and no. You’ll notice that the recipe mentions that I have increased the beef to up to 6 pounds – but I left the remaining ingredients the same. This was extra meaty – which the family loves. I must say that it maxed out my 8-quart Instant Pot.
Due to the space constraints of the pot, I don’t recommend a full double batch. You can increase the meat by itself, but I would maybe keep it to 4 pounds instead of the 6 that I did if you have a smaller pot.
Yes – but it isn’t as easy as it sounds. You will start with making sure you choose a shallow container as you would for storing leftovers in the fridge. This goes back to the bacteria growth we discussed.
There are a couple of ways you can freeze the stew. First -You need to make sure the stew has come to room temperature before freezing. Place it in the shallow containers and then submerge the bottom of the container in cold water to help rapidly cool the stew before you freeze it. Then put the lid on- label with the date and store for up to 3 months.
The second way (that we do most often) is we let the stew sit in the pot while we eat – this is because people go back for seconds, and we are usually done eating and onto the clean up within 30 minutes. This allows the stew to cool to a reasonable temperature without entering the danger-zone of being out for too long.
Then we place any leftovers in the shallow containers and refrigerate. We enjoy it for the next night – because I love not having to cook when possible. Then if there is anything leftover, we place that in a clean airtight container, label with the date and freeze.
If you want the base of the stew to be thicker than the broth consistency here – you can easily thicken it.
Just ladle out 2 cups of the broth into a bowl. Then whisk in 2 tbsp of flour until it looks like gravy. You can add more flour if you want it thicker or more liquid if it gets too thick. Then add it back to the pot and stir well. This should make the stew nice and thick.
Yes, you can make this in the slow cooker. Just follow steps 1-3 using a skillet on the stovetop. Then transfer the browned meat to the slow cooker, add the other ingredients, cover and cook on high for 5-6 hours or on low for 7-8 hours.
You bet – I made it on the stovetop for decades. Follow steps 1-5 using a large Dutch oven or stockpot on the stovetop – cooking just the meat, leave the veggies for later. Heat to boiling. Reduce heat to low. Cover and simmer for 2 hours 30 minutes or until beef is almost tender. Stir in the remaining ingredients. Cover and cook for another 30 minutes or until vegetables are tender before serving.
This beef stew 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 stew 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 stew recipe.
If you love this Easy Beef Stew recipe, you’re going to love these other easy dinners too. Please click each link below to find the easy, printable recipe!
Don’t miss these Instant Pot Beef Recipes!
Be sure to check out our Oven Roast Beef too!
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Air Fryer Coconut Shrimp, made with panko crumbs so they’re deliciously crunchy. Great as an appetizer on game day or a quick 15-minute meal!
Who loves crispy, crunchy fried shrimp? My family can’t get enough. But traditional frying can be so messy and time consuming.
Fortunately, these coconut shrimp can be made in the air fryer in no time at all – which makes them great for snacking or feeding the family when you are short on time.
Growing up, crispy breaded shrimp was the only way I would touch seafood. It just wasn’t my thing – until my grandparents had me try some coconut shrimp.
It was the greatest thing and became the menu item of choice whenever we would dine out. But making it at home back then meant standing over hot oil – which completely negated the idea of having a healthier option with seafood.
New to air frying? Be sure to check out my Smart Air Frying Guide.
Now, you can get all the same crispy, crunchy texture that you love about fried foods – all in your air fryer and in less time than conventional methods too.
I love that it is not only fast, but has reduced fat by reducing the oil – so it’s better for me too. I don’t have to give up the things I love – thanks to air frying.
Yes – if you love to add some sweetness to maybe balance the zip of the chili sauce you might be dipping these into – then sweetened coconut is perfect for this. It is really a personal choice.
The girls and I love to add that sweetness, but we make this unsweetened batch for the boys.
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.
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.
These really are best when served fresh. But if you need to keep leftovers, I recommend placing the shrimp in an airtight container and refrigerating for up to 2 days.
You bet. If you have gluten-free versions of the ingredients needed to make this recipe – you can definitely use those and get a very similar result.
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!
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.
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.
Yes, you can make this coconut shrimp with regular or seasoned breadcrumbs in place of the panko. But I do highly recommend the panko because it is crispier and gives an overall better texture – especially when eliminating most of the oil in the cooking process like we are doing here.
This air-fried shrimp recipe is SUPER EASY and delicious – and if you’re like me, then you might already have some of these items on hand OR maybe you are new to air frying, & 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 Air Fried Shrimp recipe, you’re going to love these other quick recipes too. Please click each link below to find the easy, printable recipe!
Be sure to check out these 50+ Easy Air Fryer Recipes too.
If you love this recipe for Air Fryer Coconut Shrimp 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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Sausage Tortellini Soup made in the Instant Pot is a deliciously hearty meal that is ready to enjoy in less than 30 minutes. So EASY!
My hubs is a meat and potatoes kind of guy. Soups, just aren’t hearty enough for him most of the time. But this one – this Tortellini Soup, is his ALL TIME favorite.
If I only made one soup for the rest of all time, this would be the one that he would ask for time and time again.
Not only is it incredibly easy to make, but it is packed full of flavor and so hearty too. You definitely won’t be feeling hungry after a bowl of this soup.
I also love it because I can keep the prep dishes to just the Instant Pot insert. No extra pots or pans. It is all made right there in the one pot, making my life easy. I know you’re going to love this easy soup recipe.
For decades I have made this Creamy Tomato Tortellini Soup on the stovetop and we all love it so much. But I have to say, this sausage version in the pressure cooker is definitely my new favorite.
You bet! If you would like to swap out the ground sausage with ground beef, that will work just fine. I do highly recommend the sausage though as it gives so much more flavor to the soup.
For me, it depends on how much is left. If I have a lot of leftovers, I will place the silicone lid on top of my non-stick pot insert and just pop it in the fridge. If I only have a few servings left, I place them in a shallow, airtight container and refrigerate.
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.
Yes, you can use dry pasta if that is what you have on hand. Keep in mind that you will need more liquid as the tortellini will need to absorb more. You want to increase the water or broth by 1 cup – 1-1/2 cups AND make sure that all of the tortellini is submerged and completely covered with liquid before cooking.
Then calculate the time by taking the time recommended on the package, divide by 2, then subtract 1. That will be your cook time. (example – calls for a cook time of 12 minutes. Divided by 2 is 6, minus 1 = 5 minutes at high pressure)
I don’t recommend trying to make this recipe with refrigerated tortellini. The pressure cooker most likely will make them too soft. But if this is the only thing you have on hand, set the cooker for 0 (yes ZERO) cook time and do an immediate quick release of the pressure.
Unfortunately, because the tortellini expands as they cook, the Instant Pot can’t handle doubling of this recipe, so I don’t recommend it.
I am currently using an 8-quart pot, but this recipe can be made in the 6-quart pot too. If you have one of the smaller versions (3-quart mini), I recommend cutting this recipe in half.
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
If you don’t want to use evaporated milk or don’t have any on hand, you can sub in heavy cream or half and half in this recipe. I don’t recommend using milk as it tends to curdle when added to hot recipes like soup.
I like evaporated milk because it works like heavy cream in recipes such as this, but I can keep it in the pantry for far longer than if I had a carton of heavy cream or half and half in the fridge.
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
This Instant Pot 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 a soup in the pressure cooker 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 soup recipe.
If you love this Easy Tortellini Soup recipe, you’re going to love these other easy dinners too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Sausage Tortellini Soup as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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These delicate cookies sandwiched together with Irish cream filling make these Irish Cream Macarons a special treat for St. Patrick’s Day.
Are you ready for St. Patrick’s Day? Being part Irish, I definitely look forward to it every year. So it just makes sense that I get excited to start making recipes to celebrate several weeks in advance.
One of my friends (we will call her the macaron queen) came over to help me make some deliciously light and delicate macarons. I originally wanted them for a different recipe, but then had the great idea to fill them with Bailey’s Irish Cream to make them boozy. It was a GREAT choice!
Now, if you are new to making macarons, I understand that it can be a bit overwhelming and intimidating. But fortunately the more you do it, the easier it gets.
Plus – have no fear, I have step by step photos below to help walk you through the process. I promise, you will LOVE these!
Because of the length of time that the egg whites need to be whipped in order to get to the desired result, I don’t recommend making these macarons with anything but a stand mixer.
Yes, of course. If you can’t find Bailey’s, I recommend looking for Saint Brendan’s Irish Cream Liqueur, Carolans Irish Cream, Ryan’s Irish Cream, or Kerrygold Irish Cream.
Yes. If you need to make these non-alcoholic you can use an Irish Cream flavored coffee creamer in place of Bailey’s Irish Cream in this recipe. Similar flavor, no alcohol. You can also use an Irish Cream emulsion or Irish Cream coffee syrup.
Yes, fortunately freezing macarons is easy! Macarons can be frozen if they are placed in an airtight container. Make sure to label with the date and use within 6 weeks.
Unfortunately, no. Macarons require almond flour, which is part of what makes them what they are. This recipe will not work with all-purpose or any other type of flour.
Because these macarons have a cream cheese filling, you’ll want to keep them in an airtight container in the refrigerator. They will keep for up to 3 days.
Because some recipes require that we be so precise when measuring the ingredients it is imperative that the ingredients be weighed instead of using a volume measurement as we would with measuring cups or spoons.
But you don’t want to scoop your ingredients and then place it all on the scale. When you do this – you are also getting the weight of your scoop or bowl or whatever you have used to hold the ingredients. That won’t work.
The best way to do this is to place your measuring cup, bowl, or whatever you want to use to hold the ingredients on the scale. Then ZERO OUT THE SCALE. After you zero it out – you can then add the ingredients to the cup or bowl (don’t lift it up – just spoon it in there while it stays on the scale) until you reach the weight called for in the recipe.
I like to use this OXO Good Grips 22-Pound Stainless Steel Food Scale with Pull Out Display. Not only does it measure in grams AND ounces – but also does milliliters and cups for when you are measuring liquids too. I love the pull out display so I can still see the screen even when I have a large plate or bowl on there.
Because macarons are so delicate during the mixing process, I don’t recommend altering the ingredients – including the sugar, for an alternative. You run the risk of the batter not setting properly or completely deflating altogether.
Because the egg whites are so delicate during the mixing process, I recommend making the batches back to back, instead of trying to double the ingredients in the mixing bowl.
This Irish Cream macaron 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 macarons before, & you might be a bit nervous – but once you have done it the first time – 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 macaron recipe.
If you love this St. Patrick’s Day Macaron recipe, you’re going to love these other holiday-inspired recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Irish Cream Macarons 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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Break out the pressure cooker, this Instant Pot Corned Beef and Cabbage is crazy easy and super fast to make! Perfect for St. Patrick’s Day!
Do you love making corned beef and cabbage for St. Patrick’s Day or any other special occasion? It is one of the hub’s favorite meals and for years we struggled with making it.
That is until the pressure cooker came about. Cooking corned beef in our Instant Pot really revolutionized how we make cuts of meat like this. Check out this super easy recipe for Corned Beef and Cabbage.
For years we tried so many different methods. Wrapping and baking, the slow cooker – each and every time we would spend what seemed like most of the day working on this dinner recipe only to end up with a tough piece of meat that no one wanted to eat.
It was always disappointing, it always took so much longer than it should have. So when we decided to give it a try in the Instant Pot – it was LIFE CHANGING.
This meat is so juicy, so tender! It slices easily, with no fuss. Just put it in the pot and walk away.
I love that it is practically effortless. I also really love recipes that let me prep & go. It lets me do the dishes, make a side dish – whatever it is – I don’t have to spend my time managing the meal. I love it and I know you will too.
Place any leftovers with some of the remaining broth in a shallow airtight container and keep refrigerated for up to 3 days.
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.
Corned beef is essentially brine-cured beef. The salt that was used to cure the meat was so large that it resembled corn – which is where the name came from.
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
In theory, yes. However, there has been discussion about that says that it isn’t safe to add anything with carbonation to the pressure cooker. Typically, when adding a carbonated beverage to a meat recipes the carbonation helps to tenderize the meat – which is great.
In this case, you could use a flat beer so you still have the flavor without the risk of having something carbonated in the pressure cooker.
No problem. If your piece of corned beef is thicker than 1.5″ just increase the cooking time by 5-6 minutes per pound to make sure it is done when you remove it from the pot.
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
When making corned beef, make sure the internal temperature reaches 145 degrees on a meat thermometer for food safety.
You bet! If you want larger pieces of onion or baby carrots added in – that will work just fine. The carrots can be added with the potatoes at the beginning and onions because they are softer, would be added with the cabbage at the end.
Yes, absolutely, that will work just fine. The rule is when cooking frozen corned beef that you cook it for about 34 minutes per pound.
So if you are making this 5-pound piece – you would increase the cooking time to 170 minutes or 2 hours & 50 minutes.
Then do the slow release followed by the quick release and then the veggies.
Unfortunately, due to the space constraints of the pressure cooker, this can’t be doubled – unless you have 2 cookers. Even with our 8-quart cooker, this fits just perfect.
You bet! If you can’t seem to find the meat that comes with the pickling spices it is super easy to just make your own. Just combine the following ingredients and then add them to the pot with the meat.
Because corned beef goes back to my Irish heritage, I like to pair it with traditional things you’d like to enjoy with a “meat & potatoes” kind of dinner. Here is a list of our favorites we serve with corned beef and cabbage.
This corned beef 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 corned beef before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe.
If you love this Easy Corned Beef recipe, you’re going to love these other St. Patrick’s Day recipes too. Please click each link below to find the easy, printable recipe!
Don’t miss our St. Patrick’s Day Hot Chocolate Bombs!
If you love this recipe for Instant Pot Corned Beef and Cabbage 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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Mint Chocolate Chip Cake is 3 layers of deliciously moist mint cake that are speckled with crushed Andes mints throughout & frosted with a subtle mint buttercream icing in a green to white ombre design. Perfect for St. Patrick’s Day celebrations, birthdays & more!
Who loves mint and chocolate together? That combo certainly is fabulous if you ask me!
So each year my green-loving daughter challenges me to create a green-themed birthday cake for her. This last time she asked for the flavor of mint to be thrown into the mix and I was happy to oblige with this Mint Chocolate Chip Cake.
The last cake I made for her was this Marble Drip Cake because she asked for a “peacock theme”. That one was super fun and I loved the result.
But I have to say, I was thrilled to omit the fondant and get back to decorating with my favorite Bakery Buttercream Frosting as my base.
Not only did I add the green to white Ombre around the sides of the cake – but I added the varying sized stars in the three colors swooping up the sides.
She also really loves holographic ANYTHING – so I added some holographic disco dust for some sparkle.
Yes, this cake can be made using 1/2 cup of melted butter in place of the vegetable oil. However, keep it mind that this will change the texture and overall end result of the cake. I prefer using the oil for this reason.
Yes – mint extract will work. I prefer the mint chocolate chip flavor because it does offer the added chocolate aspect that you wouldn’t get with regular mint extract since the base flavor of the cake isn’t chocolate.
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. I have heard that there are substitutes available now for confectioner’s sugar so please let me know how it turns out.
I do not recommend omitting the sour cream as it keeps the cakes moist. However, you can use low fat or fat-free sour cream. You can also use non-fat plain Greek yogurt if you don’t have sour cream.
Yes – that will work. But I do recommend that you toss the mini-chocolate chips in a small bit of flour and then sift them out before adding them to the cake batter.
Since the mini chocolate chips are heavier than the slivers of Andes, they will be more likely to sink to the bottom of each cake layer as it bakes. The flour will help to keep them disbursed throughout the cake.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your baked goods too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
You bet! Often when I am working on a cake, it happens in batches. I will bake the layers on one day and make the frosting while they are baking.
Then the layers go in the freezer and the frosting gets refrigerated for up to 1-3 days before I even get around to decorating the cake.
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.
This is enough to fill, crumb coat, and frost & decorate a 3-layer, 8″ round cake. Increase the recipe by 1/2 if you like your frosting thicker than what you see here or wish to pipe on more decoration.
Just keep it refrigerated in an airtight container for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.
You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using it again.
You bet – if you need to change the size of the cake you are making – please see the variations below. As with all cakes – bake until the toothpick test is clean as different ovens, climate, elevation, and other factors can change the baking time.
Yes, I do it often. Once baked – this cake can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cakes from the pan, wrap them tightly in plastic wrap and freeze them for later use.
(this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)
I also like to freeze the cake once I have assembled the layers and added the crumb coat. This helps the final frosting decorating go much smoother. This way you don’t have your frosting melting off the side of the cake because the cake or the frosting is too warm.
Often times I will get a cake to this stage days before the event I’m making for. Then just finish up the decorating the night before.
You can also gently wrap the completely decorated cake and freeze it until you need it. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.
Just make sure to thaw it in the fridge the night before as it does taste best when not frozen. I also like to leave it at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.
I have not had the best results when cutting this recipe in half when it comes to the cake. I recommend making the whole recipe and freezing the layers that you don’t need immediately.
However, the frosting can be cut in half easily as needed.
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.
Yes. This recipe can be made by hand. However, keep in mind that this method will influence the overall time commitment. If you don’t have a stand mixer, I would recommend using a hand mixer if you can.
If most of the cake is still remaining after serving, I recommend wrapping it with plastic wrap, taking care to fully cover the cut area that is now exposed. Then add a layer of foil over the whole thing. Refrigerate.
If you only have a couple of slices left, place them in an airtight container, preferably in individual slices and refrigerate.
This cake will stay fresh for up to 5 days if kept wrapped and refrigerated. Let sit at room temperature for about 20 minutes prior to serving again.
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.
Depending on the size of your slices, this cake will yield approximately 12-16 slices. That being said – in our house, it is “go BIG or go home”. So we usually split the cake between the 5 of us for 2 nights.
The official way is to spoon the sugar into the measuring cup & level off. This makes sure the sugar isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
Sometimes if you fluff the sugar with a spoon, then gently scoop it into the measuring cup, taking care to not pack it in – that can work. For THIS RECIPE fluffing and gently scooping will work fine.
Yes – this recipe can be doubled well. I usually pull out the pro mixer when I need to make a large cake or want to decorate more as this makes just enough for what you see here.
This mint chocolate chip cake 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 a homemade cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cake recipe.
If you love this Mint Chocolate Chip Cake 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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Lucky Charm Treats are a super fun no-bake dessert made with just 3 ingredients. Loaded with marshmallows, so perfect for St. Patrick’s Day!
Do you love Krispy treats? How about Lucky Charms? I sure love both! So what could be better than combining the two for a super adorable snack for St. Patrick’s Day?!
I love that these are so easy to make, take only a handful of ingredients and are ready to enjoy in practically no time at all.
Don’t miss these awesome Boston Cream Pie Cupcakes!
These are soft and chewy, loaded with chewy melted marshmallows that make my heart go pitter-patter!
I’m in love with those fun cereal marshmallows. I just can’t get enough. Who wouldn’t love these to celebrate St. Patrick’s Day?
Yes – if you want your bars to be thicker, you can make these in a 9×9 or 8×8 pan instead of the 9×13 I used here.
Oh of course! If you only need a few of these bars, this recipe works well when reduced.
Yes – but I have not personally tried it yet. Please see below for the marshmallow conversions when changing the size.
In theory, yes. But due to the space constraints of the typical saucepan, I don’t recommend doubling. However, these are so quick to make that you can do them back to back and you’d still be done in less than 30 minutes.
Yes – just cut the bars and then wrap each of them individually tightly with plastic wrap. I like to then put all of the wrapped bars in a freezer bag and freeze them for up to 6 weeks.
There are a number of ways to get the best cuts when it comes to portioning out the bars – check out my tips below.
Place the individual bars in an airtight container in a single layer. If you can’t do a single layer, separate them with a layer of parchment in between the bars. Store at room temperature for up to 3 days.
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.
The good news – YES! According to the General Mills website, they double-check the oats they use for the cereal to make sure they contain NO gluten. Then the marshmallows are naturally gluten-free. So these are a WIN!
This Lucky Charm Treat 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 marshmallow cereal bars 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 treat recipe.
If you love this Easy Lucky Charm Treats recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
Don’t miss these super fun St. Patricks Day Hot Chocolate Bombs!
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This Rainbow Truffles Recipe is the perfect no-bake treat for rainbow lovers! Made with cake mix & cream cheese, they’re easy & so tasty too! Make them for parties, St. Patrick’s Day & more.
Do you love rainbow foods? I LOVE rainbows – they make me happy. So when I can add them to things like my food – heck yeah, I’m all over it!
Each year around St. Patrick’s Day I get the gumption to make rainbow goodies and this year I had the idea to make this rainbow truffles recipe.
View postThis Chicken Vegetable Soup is a quick & easy dinner that can be made in the slow cooker, stovetop, or pressure cooker. Simple & Delish!
Who loves super easy recipes? I have both hands up here because – let’s face it, life is so crazy busy already. We need dinner to be almost effortless.
I love this chicken vegetable soup because I can make it 3 different ways, AND it gets me in and out of the kitchen in less than an hour. You just can’t beat that.
I don’t know about you, but I’m all about getting dinner done quickly. The less time we spend cooking and cleaning means the more time we can spend dining together but more family time afterwards too.
I certainly cherish what time we get together because with all of the different school and work schedules we are working around – it is hard to get everyone together at the same time these days.
Just keep it refrigerated for up to 4 days in a shallow, airtight container. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.
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.
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
We actually have several slow cookers that we have acquired over the years from doing this job. I have a smaller one that is great for half recipes.
But the one I use the most is this standard, no-frills slow cooker that is perfect for this particular recipe.
In theory, yes, this recipe would double well. However, due to the space contraints of the slow cooker or pressure cooker – you won’t be able to double this recipe if using one of those methods.
But if you have a very large stockpot, you can double this recipe on the stovetop.
Yes – to freeze this soup, allow it to cool, and then place it in a freezer-safe container leaving about 1″ at the top for expansion. Label with the date and keep frozen for up to 3 months.
To reheat, thaw in the refrigerator overnight. Then heat on the stovetop in a large saucepan or stockpot over medium heat until hot.
Oh of course! If you are cooking for just 1-2 people, this recipe can certainly be cut in half.
That being said, you can make the whole recipe and freeze the rest, possibly even potion it out so you have more meals for several nights.
You bet! Just cook as directed and then allow it to cool to warm. Then place the soup in a shallow airtight container as you would any leftovers (see above) and refrigerate.
Yes – you can mix the variety of the vegetables as needed. As you can see – there are some that are already fresh, some canned and some frozen. So you can use any canned, frozen or fresh – whatever you have will work.
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
You bet! This recipe is also delicious using ground turkey, beef, or sausage. You will have to cook any of those until browned – doing this ahead of time so you can just add it when you would add the chicken here. You might also like it with leftover steak or ham.
Yes – of course! If you want to just make vegetable soup – leave out the chicken for this recipe.
For this recipe, to make sure everything is cooked through, I recommend cooking the chicken before adding it to this recipe.
This quick chicken soup recipe is SUPER EASY and delicious – and if you’re like me, then you probably 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 dinner recipe.
If you love this Easy Chicken Vegetable Soup recipe, you’re going to love these other meals too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Chicken Vegetable Soup 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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One of my favorite store-bought treats growing up was Little Debbie Star Crunch Cookies, with their fudgy chocolate, gooey caramel, and crunchy rice bits. So, naturally, I had to find a way to make them at home — hence these Copycat Star Crunch Cookies.
This copycat recipe is every bit as good as the Little Debbie version. It definitely satisfies my sweet tooth as well as my craving for the nostalgic cookie.
View postAlice Springs Chicken is mouthwatering grilled chicken, crispy bacon, sautéed mushrooms, and melted cheese, all drizzled with honey mustard sauce.
Get ready to be transported to the culinary wonders of Australia (or at least Outback Steakhouse, haha!) with this delicious Alice Springs Chicken recipe! This dish is a flavorful sensation, and it’s popular for a reason.
With this recipe, you’re combining juicy, marinated chicken breasts with crispy bacon, sautéed mushrooms, and melted cheese. Topped off with a rich honey mustard sauce, it’s a perfect blend of sweet and savory.
View postValentine Oreo Truffles are an easy no-bake chocolate dessert that makes a great Valentine’s Day gift for your sweetie. Simple & Delicious!
Alrighty, my friends! Getting close to Valentine’s Day. Can you believe it? I’m ready for all things pink & red so I’m kicking off my Valentine ideas with these great Valentine Oreo Truffles.
I love making Oreo truffles because they are so simple. With just a few ingredients that I almost always have on hand & I can have these ready for the hubs in no time.
View postVanilla Meringue Cookies are simple & easy to make with just 3 ingredients. Perfect as gifts or served for any holiday, party, or celebration!
For as long as I can remember, meringue cookies signified something special. They were my mom’s all-time favorite cookie and they were almost always present.
It was pretty common for her to pick up a couple of boxes before she would head out on her drive to our place. You know, if you end up stranded while driving across Death Valley – the thing you definitely want with you – meringue cookies! Right?! I loved that about her!
Fortunately, these meringue cookies are so simple to make – you don’t need to buy them. I love that they are made with things that I almost always have on hand too.
Plus they are so versatile. You can pipe them into pretty much any shape and make them in any flavor you like – which makes they the perfect little treat for special parties or holidays. Be sure to check out my Dark Chocolate Meringues too.
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.
Yes – you can use a sugar substitute to make meringues. Be sure to read the packaging since a lot of them aren’t a 1:1 replacement. I think brands like Splenda call for 1/2 as much as what the recipe calls for in sugar.
You can add things like finely chopped nuts or mini chocolate chips. But I would advise being very gently when folding those into the whipped meringue as too much mixing can deflate the mixture and ruin the recipe.
Vanilla extract is a common flavoring found in most baked good recipes and frequently found in cookies too. It adds a certain depth to the flavor of the recipe that extends beyond a more “bready” taste.
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
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.
You bet they can! Use 1/4 cup confectioner’s sugar for this recipe. Make sure it is well-sifted before measuring.
The official way is to spoon the sugar into the measuring cup & level off. This makes sure the sugar isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
Sometimes if you fluff the sugar with a spoon, then gently scoop it into the measuring cup, taking care to not pack it in – that can work. But for THIS RECIPE you will need to use the spoon and level method.
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 – you can do that too! Use the same measurements as you would when using powdered egg whites.
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 drying 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!
So the key here is to 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.
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.
This recipe calls for caster sugar because of its ultrafine texture – which makes it easier to dissolve in the mixing process.
You can substitute with granulated sugar, but it might take a bit longer for the sugar to emulsify into the egg whites during the mixing process. You will also end up with a slightly denser meringue due to the extended mixing time.
This meringue cookie recipe is SUPER EASY and delicious – and if you’re like me, then you most likely 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 cookie recipe.
If you love these Easy Vanilla Meringue Cookies, 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 Homemade Vanilla Meringue 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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This Strawberry Macaron Recipe with strawberry filling is perfect for Valentine’s Day, Easter, Mother’s Day, bridal & baby showers & so much more!
When it comes to special treats, homemade macaron cookies top the list.
Unlike most cookie recipes, these little bites of heaven can be made in nearly any color you could want and they can be filled with so many different flavor options making them great for so many occasions.
Growing up we would have macarons for every special occasion. My mom had this thing about making sure we had chocolate covered strawberries and macarons whenever we celebrate anything – be it birthdays, holidays or things like graduations or showers.
I loved it because that meant that I could enjoy these delightful sandwich-style French cookies several times throughout the year.
But while mom was amazing when it came to making cakes, she never dabbled in things like macarons. I think she could have been amazing at it – but things were different back then and the ability to get a hold of certain ingredients and tools wasn’t quite what it is today.
Which is why I think they were so special back then. But now – we can easily get the things we need and whip these together in an afternoon. Which is fantastic!
Because these macarons have a cream cheese filling, you’ll want to keep them in an airtight container in the refrigerator. They will keep for up to 3 days.
I like to use this OXO Good Grips 22-Pound Stainless Steel Food Scale with Pull Out Display. Not only does it measure in grams AND ounces – but also does milliliters and cups for when you are measuring liquids too. I love the pull out display so I can still see the screen even when I have a large plate or bowl on there.
Because the egg whites are so delicate during the mixing process, I recommend making the batches back to back, instead of trying to double the ingredients in the mixing bowl.
Vanilla extract is a common flavoring found in most baked good recipes and frequently found in cookies too. It adds a certain depth to the flavor of the recipe that extends beyond a more “bready” taste.
Because macarons are so delicate during the mixing process, I don’t recommend altering the ingredients – including the sugar, for an alternative. You run the risk of the batter not setting properly or completely deflating altogether.
Because some recipes require that we be so precise when measuring the ingredients it is imperative that the ingredients be weighed instead of using a volume measurement as we would with measuring cups or spoons.
But you don’t want to scoop your ingredients and then place it all on the scale. When you do this – you are also getting the weight of your scoop or bowl or whatever you have used to hold the ingredients. That won’t work.
The best way to do this is to place your measuring cup, bowl, or whatever you want to use to hold the ingredients on the scale. Then ZERO OUT THE SCALE. After you zero it out – you can then add the ingredients to the cup or bowl (don’t lift it up – just spoon it in there while it stays on the scale) until you reach the weight called for in the recipe.
Unfortunately, no. Macarons require almond flour, that is part of what makes them what they are. This recipe will not work with all-purpose or any other type of flour.
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
You bet. Macarons can be frozen if they are placed in an airtight container. Make sure to label with the date and use within 6 weeks.
Because of the length of time that the egg whites need to be whipped in order to get to the desired result, I don’t recommend making these macarons with anything but a stand mixer.
This strawberry macaron 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 macarons before, & you might be a bit nervous – but once you have done it the first time – 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 macaron recipe.
If you love this Strawberry Macaron 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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Calling all coffee lovers. This rich and creamy Coffee Buttercream Frosting is the perfect addition to all your cakes and confections. Just 4 ingredients and ready in 5 minutes!
Do you love the flavor of coffee? How about the heavenly smell of the freshly brewed coffee? It is AH-MAZ-ING – I can’t get enough.
This Buttercream Frosting made with intense coffee flavor is every coffee-lovers dream. The ideas of what to add it to are endless.
You see, almost all of us in this house are coffee lovers. But my oldest daughter, she is probably the most coffee obsessed. So each and every year she asks for a coffee flavored cake for her birthday.
Each time I plan it out I add more and more coffee flavor. I think the first year I just added coffee to the cake batter itself. Slowly increasing the flavors until this year we did this cake here.
I not only added the coffee emulsion to the chocolate cake (using my German chocolate cake as the base) but then added this delicious coffee buttercream frosting to really give her what she was craving.
This is enough to fill, crumb coat, and frost & decorate a 3-layer, 8″ round cake. Increase the recipe by 1/2 if you like your frosting thicker than what you see here or wish to pipe on more decoration.
I 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. I have heard that there are substitutes available now for confectioner’s sugar so please let me know how it turns out.
You bet! Often when I am working on a cake, it happens in batches. I will bake the layers on one day and make the frosting while they are baking.
Then the layers go in the freezer and the frosting gets refrigerated for up to 1-3 days before I even get around to decorating the cake.
Sometimes I also like to half assemble – getting to the crumb coat and then I freeze again until I am ready to add the final layer of frosting the day I plan on serving it.
To make this ultra-creamy – beat each step for 5 full minutes before adding more ingredients. This isn’t necessary but enhances the texture.
Yes, absolutely, that will work just fine. Just be sure that it has cooled to room temperature or colder before you use it. You don’t want the coffee so warm that it melts the butter or the sugar.
The official way is to spoon the sugar into the measuring cup & level off. This makes sure the sugar isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
Sometimes if you fluff the sugar with a spoon, then gently scoop it into the measuring cup, taking care to not pack it in – that can work. But for THIS RECIPE – fluffing and lightly scooping will work just fine.
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.
Just keep it refrigerated in an airtight container for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.
You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using again.
Yes. This recipe can easily be made with a hand mixer. However, keep in mind that this method will influence the overall time commitment. I don’t recommend trying to make this without any type of mixer.
Yes – this recipe can be doubled well. I usually pull out the pro mixer when I need to make a large cake or want to decorate more as this makes just enough for what you see here.
You can, but then it will be vanilla buttercream frosting instead of coffee buttercream. Still delicious though. You can also add a bit of vanilla in addition to the coffee if you like.
This caffeinated frosting recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have some of these items on hand OR maybe you have never made homemade frosting before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making and using this frosting recipe.
If you love this Easy Coffee Frosting recipe, you’re going to love these other cake and frosting ideas too. Please click each link below to find the easy, printable recipe!
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Instant Pot Buffalo Chicken Dip is a quick and easy appetizer that is perfect for snacking, holidays, game day, or any fun gathering!
My friends, I’m all about the appetizers – especially when it comes to gathering around for a holiday, game day or special family event. But I always like to keep it super fast and crazy simple – which is why making our favorite buffalo chicken dip in the pressure cooker always a “go-to” recipe.
This super popular snack recipe is so versatile – you can make it with fresh chicken or use rotisserie or leftover chicken too. Delish!
Honestly, I can’t imagine how we ever survived without our pressure cooker. Making meals and appetizers just took so much longer before.
I love that I can whip up snacks like this in record time. The best part is that I only have to dirty one pot – which makes clean up a breeze. WIN-WIN!
If you don’t want to use Ranch Seasoning, you can substitute 1 tsp of garlic powder and 1 tsp of dried parsley flakes and the recipe will still be delicious!
The chicken breast in this recipe can be substituted for leftover rotisserie chicken– just skip steps 1-4 and move straight to combining all of the ingredients and cooking until melted.
I have heard of people swapping out the cream cheese with either sour cream or Greek yogurt. I have not personally tried it. But I would think it would yield a thinner consistency.
You can swap out for a lighter variety – but the texture will definitely be a little less creamy.
You can use any combination of cheeses in this recipe– mozzarella will make the best cheese pulls, but cheddar and Monterey jack provide the most flavor. Blue cheese is a great addition to the buffalo flavor.
Yes – but you will need to change the cooking time to 15 minutes for step 6. Also keep in mind that if the pieces are stuck together – the parts that are touching might not be cooked through.
You might need to then separate them and then cook an additional 2-3 minutes before moving onto the remaining steps of the recipe.
Store any leftover dip in a shallow airtight container in the refrigerator for up to two days.
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.
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
This buffalo chicken dip recipe is SUPER EASY and delicious – and if you’re like me, then you most likely already have some of these items on hand OR maybe you have never made a chicken dip in your pressure cooker 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 recipe for Buffalo Chicken Dip, you’re going to love these other snacks too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Instant Pot Buffalo Chicken Dip 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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Espresso Martini Recipe made with a mixture of vodka, coffee, hazelnut, and chocolate liqueurs is the perfect cocktail for any celebration.
My friends, if you are looking for a classy and elegant cocktail that also gives a bit of a kick, this espresso martini is just perfect.
I love the versatility of this drink. It can be served for high-end dinner parties or when cozying up on the couch with your sweetie for a romantic night in. Either way, it is delicious!
Now, if you know me, I’m all about the coffee. I love caffeinated beverages but I especially love the flavor of coffee or espresso.
So it only makes sense to take that favorite coffee flavor and pair it with chocolate and hazelnut liquors and a bit of vodka too.
If you don’t have Coffee Liqueur, you can substitute an additional ounce of espresso.
I have found that the recipe shakes together best when done separately for each serving or glass. Fortunately, it takes less than 1 minute to make one of these martinis, so it won’t be too time-consuming to make one after another.
If you don’t have espresso, you can also use a store-bought coffee concentrate or leave it out entirely. You can also use coffee or espresso extract – please see the link below.
This cocktail is best when enjoyed immediately. I don’t recommend trying to store it or save it for later.
Using pasteurized egg white is critical in this recipe! Please do not use a standard egg white as they may contain bacteria that can cause foodborne illnesses.
If you do not have pasteurized egg whites, or if you have a weakened immune system, leave the egg whites out. Without the egg white, the drink will still be delicious— just not as foamy.
I know that I have seen some gluten-free alcohol varieties. A brand called New Amsterdam offers gluten-free vodka.
There are a number of gluten-free options for the coffee liqueur, but I like Mr. Black Cold Brew Coffee Liqueur.
Fortunately the Frangelico Hazelnut liqueur called for in this recipe is already gluten-free. YAY!
Unfortunately chocolate liqueur such as Godiva does contain gluten. However you can use the chocolate extract in this case. Link below.
If you don’t have Hazelnut Liqueur, Amaretto would also be delicious.
This espresso martini recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have some of these items on hand OR maybe you have never made cocktails like this at home before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this drink recipe.
If you love this Easy Espresso Martini recipe, you’re going to love these other drinks too. Please click each link below to find the easy, printable recipe!
If you love this Espresso Martini Recipe as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This Easy Strawberry Cake Recipe, made from scratch with fresh strawberry puree. No cake mix, no Jello in here! This is filled & topped with the most delicious strawberry buttercream frosting too.
My family loves strawberry cake and they are always begging for it. In fact, most of them actually prefer fruit-flavored cakes over flavors like chocolate or vanilla.
Fortunately, my mom was a master at cakes. She made professional-level cakes my entire life. The best part is that I not only got the chance to learn some things from her, but also inherit her recipe box too.
View postDark Chocolate Meringues are an easy meringue recipe made with just 4 ingredients. Such pretty cookies with a delicious light & airy texture!
Who loves meringues? They were my mother’s absolute favorite. So whenever I’m missing her, I like to whip up a batch.
They are simple to make, taste positively delicious, and because they are made with egg whites, contain no flour – so they are gluten-free and a little lighter in calories than some of my other cookies.
I was planning for some birthdays coming up and picked up some dark cocoa powder. Not only will it make some gorgeous cakes, but I was super excited to try it in some cookies.
These dark chocolate meringues were my first thought. So light and airy – I could eat 100 of them.
Have you ever made meringues before? They are so simple, quite versatile and yet so elegant. No wonder my mom loved them so much.
So the key here is to 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.
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.
Yes – you can do that too! Use the same measurements as you would when using powdered egg whites.
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.
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.
You can add things like finely chopped nuts or mini chocolate chips. But I would advise being very gently when folding those into the whipped meringue as too much mixing can deflate the mixture and ruin the recipe.
Yes – you can use a sugar substitute to make meringues. Be sure to read the packaging since a lot of them aren’t a 1:1 replacement. I think brands like Splenda call for 1/2 as much as what the recipe calls for in sugar.
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.
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.
You bet they can! Use 1/4 cup confectioner’s sugar for this recipe. Make sure it is well-sifted before measuring.
The official way is to spoon the sugar into the measuring cup & level off. This makes sure the sugar isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
Sometimes if you fluff the sugar with a spoon, then gently scoop it into the measuring cup, taking care to not pack it in – that can work. But for THIS RECIPE you will need to use the spoon and level method.
This chocolate meringue cookies recipe is SUPER EASY and delicious – and if you’re like me, then you most likely already have some of these items on hand OR maybe you have never made 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 cookie recipe.
If you love this Easy Chocolate 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 Dark Chocolate Meringues as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This Layered Jello Recipe is simple to make! Share this dessert with your sweetie or make it for the family because the kids love it too. Customize this Valentine Layered Jello Recipe for any holiday!
Who loves easy desserts that pack a big punch? I sure do! Whenever I can make something that really “wows the crowd” but is really just super simple – I’m all in!
So that’s why this super cute layered jello recipe is a great little treat to whip up for Valentine’s Day. Not only are they simple to make, but really delicious too.
Now, the hardest part of this recipe is waiting for each layer to firm up before adding the next layer.
So I like to make these when I’m working on things like the weekend chores. You know – mix one layer, refrigerate, go clean the bathroom. Then mix the next layer, refrigerate and then go vacuum the house. Little bits and before you know it – they are done.
If you want some inspiration for adult-only jello recipes – check out these great ideas for Jello Shots.
You bet! These jello cups can definitely be made with a sugar-free variety. Now because they are sugar-free the boxes have a different net weight. You will be looking for the ones that say 0.3 ounces – instead of the 3 ounces in the regular box.
Jello is best when kept refrigerated. So once you are done with all of the layers, and adding any desired toppings – place them in the refrigerator until ready to serve.
This recipe made enough to fill 4 of these mini trifle glasses. If you decide to use a different size cup – you might have more or less.
Short answer – no.
Longer answer – because of the nature of gelatin, it won’t freeze solid when placed in the freezer. It just won’t be firm.
But even worse, the freezing process damages the binding particles in the gelatin, making it lose its texture. This means that when you remove it from the freezer and it starts to thaw, it will separate and become a bowl of gooey slush.
For these we have strawberry, black cherry and raspberry. But you can use any variety of flavors to suit the color layers you are wanting to make.
These would be just as cute with a blue raspberry stripe or even a purple grape stripe too.
I found that if you are making the recipe in these small, individual glasses (vs making a large bowl where the layers might be thicker) the layers only take about 20-30 minutes to set before you can add another.
In the recipe I do call for waiting an hour in between the layers but that is just to make absolutely sure that the next layer doesn’t get added too soon. In most cases it can be much sooner.
Yes, absolutely. If you need more than 4 jello cups – you can definitely double or triple this recipe!
In general, jello is a low calorie dessert – which is why I really like it. It is especially low-calorie if you use the sugar-free variety too.
This is important – just because the package says “sprinkles” doesn’t necessarily mean that it is in-fact sprinkles.
I see a lot of people using colored sanding sugar that is labled as sprinkles.
This will not work as well with chilled recipes like Jello because when that sugar gets wet – like when mixed into a moist dough, added on top of whipped cream, or when placed in the refrigerator, it will sweat & the color will bleed out.
Yes, it can. If you don’t want to use whipped topping to mix into the layers or add it to the top – you can substitute vanilla yogurt instead.
I have also just made unflavored gelatin instead of mixing whipped topping into one of the flavors. Unflavored gelatin will make white jello.
Yes – if you only need 2 jello cups – you can use just 2 boxes of jello. You won’t get as many color layers in there – but if you alternated a darker color and a lighter one along with the added whipped topping layer it would still be pretty.
This layered jello cup recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have some of these items on hand OR maybe you have never made layered jello 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 dessert recipe.
If you love this Valentine Layered Jello 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 Valentine Layered Jello Recipe 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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Red Velvet Cookie Dough is egg-free, loaded with Oreos, mini chocolate chips, sprinkles & more, making it the perfect 5-minute snack for serious red velvet lovers.
Oh how I love a good cookie dough. I may even love it more than I love cookies.
So as we approach Valentine’s Day was thinking about how I could make a Valentine cookie dough recipe and red velvet came to mind. So I got to work.
This red velvet cookie dough is so creamy, even right out of the fridge. The kids were raving and we can’t wait for Valentine’s Day to make some more.
View postChocolate Covered Strawberry Cupcakes are a delicious homemade recipe topped with strawberry buttercream frosting & fresh chocolate covered strawberries!
Who loves a good chocolate and strawberry combo? It is definitely one of my favorites, which is why these chocolate covered strawberry cupcakes make my eyes roll to the back of my head.
These are seriously so delicious and perfect for so many occasions. Not only will I be making them again for Valentine’s Day, but they will be great for birthdays, baby showers, bridal showers, Easter, Mother’s Day, and just about any gathering come summertime too.
Growing up my mom always equated special occasions with chocolate covered strawberries. There was just something about them that (to her) SCREAMED SPECIAL.
That meant that we had them at every special event. So what could be better than taking those beautiful little treats and adding them to a chocolate cupcake topped with strawberry frosting?
If you are a lover of the chocolate and strawberry combo – these cupcakes will definitely be your new favorite. The good news is that they are pretty simple to make – and CRAZY DELICIOUS!
If you are storing just the cupcakes – unfrosted, then you can keep them in an airtight container at room temperature.
If you are storing these after you have added the frosting, you will still want the airtight container but you will need to keep them in the refrigerator because of the butter in the frosting.
Vanilla extract is a common flavoring found in most baked goods recipes. It adds a certain depth to the flavor of the recipe that extends beyond a more “bready” taste.
Yes, I do it often. So the best way is to freeze the cupcakes before they are decorated. You can also freeze the frosting and the chocolate covered strawberries and then thaw and assemble everything at a later date.
However -if you would like to get the cupcakes completely decorated and ready and then freeze – you can do that too. Just place them in the freezer-safe airtight container and freeze for up to 2 months.
*Note – I have noticed that the frozen strawberries do get a bit mushy when thawed -so I prefer to have them fresh for decorating.
Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.
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.
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.
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.
You bet – that will work just fine. Then just top with the homemade strawberry buttercream frosting and the chocolate covered strawberry for decoration.
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.
This cupcake recipe is SUPER EASY and delicious – and if you’re like me, then you most likely already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this treat recipe.
If you love this delicious chocolate and strawberry cupcake 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 Homemade Chocolate Covered Strawberry Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Chicken Noodle Soup Recipe for the Instant Pot is the easiest dump and go dinner. Made with rotisserie or leftover chicken & ready in less than 30 minutes!
Ready for some super easy comfort food? I absolutely love it when I can make a dump and go dinner like this chicken noodle soup that everyone just raves over.
I mean, no one wants to or has time to spend hours in the kitchen working on dinner. Fortunately, this recipe lets you toss it in, set it & walk away. In less than 30 minutes dinner is done & you only have one pot to clean.
You really can’t beat that, can you? A one pot dish that is so simple and easy. Those are my absolute favorite and why I have made it my mission to share with you all how easy it can be to cook at home.
Because honestly, as easy as delivery is – in the time it takes to get everyone to agree on where to order from, decide what they want, place the order and then wait for it to be delivered – this soup recipe is not only done, but you are already done with cleanup too.
Due to space constraints in the pressure cooker pot and needing to account for the noodle expansion once they are cooked, I don’t recomend doubling this recipe.
You can use chicken that has already been cooked, shredded, and frozen – like if you deboned a bunch of rotisserie chickens and then froze them all in pre-portioned bags for later use. Or if you had leftover chicken that you decided to freeze for later – that works too.
If you are wanting to use uncooked, frozen chicken – you would need to cook that in the pressure cooker first. Then shred it, clean the pot – then start this recipe.
You can also use the frozen chicken pieces and add them to the pot with all of the other ingredients – except the egg noodles. Cook on manual pressure for 30 minutes. Depressurize, shred the chicken and add it back to the pot along with the egg noodles. Set the Instant Pot to sauté to bring it to a simmer until the noodles are cooked.
Just keep it refrigerated for up to 4 days in a shallow airtight container. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.
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.
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
I personally don’t like the texture of the noodles after they have been frozen, so I don’t recommend it. However, if you wish to freeze this soup, place it in an airtight container, freeze and use it within 3 months.
If you want to use uncooked, FRESH chicken – you would need to cook that in the pressure cooker first – just like I mentioned above for using frozen chicken. Then shred it, clean the pot – then start this recipe.
You can also use FRESH diced chicken pieces and add them to the pot with all of the other ingredients – except the egg noodles. Cook on manual pressure for 15 minutes. Depressurize, shred the chicken and add it back to the pot along with the egg noodles. Set the Instant Pot to sauté to bring it to a simmer until the noodles are cooked.
This chicken 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 in the pressure cooker 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 soup recipe.
If you love this Easy Chicken Noodle Soup Recipe Instant Pot, you’re going to love these other soup recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Chicken Noodle Soup 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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Soft and buttery Valentine Shortbread Cookies are the perfect sweet treat for your loved ones this Valentine’s Day. Easy & Delicious too!
Do you love shortbread cookies? We sure do! That wonderful buttery flavor that has the perfect crumbly texture is absolutely irresistable.
Add to that a simple royal icing and some cute little sprinkles and you’ll have a hard time getting me to share. These are just adorable!
I love making shortbread because it such a simple cookie recipe. It only calls for a handful of ingredients and there is so much you can do with it.
Since Valentine’s Day is upon us, I was getting excited to break out my heart-shaped cookie cutters (link below) and make some scrumptious cookies.
It also helped that I picked up some super cute Valentine sprinkles (that link also below) that really got me in the mood for baking.
Aren’t these just so adorable? You could make these as a special surprise for the kids when they come home from school or send them along with them for a class party.
I love making these for the hubs – who always appreciates a homemade batch of cookies.
Frosted or left unfrosted – these are delicious!
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
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.
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.
Vanilla extract is a common flavoring found in most sugar cookie recipes and really, many other types of cookies too. It adds a certain depth to the flavor of the cookie that extends beyond a more “bready” taste.
Once the icing hardens you can place the cookies in an airtight container and keep them at room temperature.
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.
Sprinkle Sugar Cookies for Valentine’s Day
Valentine Chocolate Chip Cookies
This recipe works best when made in full. However, you can make the full batch of dough and then divide it – freezing the other half for a later time.
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 cookies too dry.
Because shortbread can get quite crumbly very easily with too much flour – please be sure to measure the flour for these cookies as described above.
This heart-shaped shortbread 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 shortbread 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 cookie recipe.
If you love this Easy Valentine Shortbread recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.
If you love this recipe for Valentine Shortbread 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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Impress friends & loved ones with these super Easy Chocolate Covered Strawberries. Just 2 ingredients + desired decorations. Great for holidays like Valentine’s Day, Easter & Mother’s Day. Perfect gifts for co-workers & neighbors, & the perfect dessert for celebrations like bridal & baby showers!
There is something so special about chocolate covered strawberries. My mom was obsessed with them and had to have them at every single celebration.
Because of this, I too love to have them whenever we can for holidays and special events. Fortunately they are so easy to make, and I don’t have to make a trip to the treat shop to get them.
My friends, these really are SO SIMPLE! You know I’m all about making things easy!
I love that these really are one of those treats that people go nuts over and look like they took all day to make. But in reality, it is as easy as microwaving the chocolate and dipping the strawberries.
As I mentioned above, my mom always loved having these. She would send them for every special event when she couldn’t be present.
So, of course, we had them at her service – because she would expect nothing less. I have tried to keep up the tradition as best as I could all these years later.
But I’m so happy I don’t have to order them. Especially when I can whip them up in no time.
When your chocolate wafers become chunky rather than creamy, it is said that the chocolate 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.
Unfortunately no, for several reasons. First, you want the berries to be firm. Once frozen berries thaw, they not only become soft, but they are also quite wet. This leads me to my next point…
Frozen berries are very wet and therefore the chocolate won’t stick to them very well. Even if you were to thaw them first and dry them it would then take you back to my first point of them not really being firm enough to give the desired final effect.
Another thing to keep in mind is that frozen berries tend to already have the stems cut off – making them less pretty once decorated.
Overall, I don’t recommend trying this recipe with frozen berries.
Note – if using Nonpareils to decorate, there is a chance that they will sweat when refrigerated and the colors will bleed.
You can, and we do it often. It might take a bit longer and you might want to work in batches when it comes to melting the chocolate – working portions of the bag each time.
While you can use chocolate chips to make these, 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.
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 strawberries.
These chocolate strawberries are 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 strawberries covered in chocolate 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 treat recipe.
If you love this Easy Chocolate Covered Strawberries 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 Homemade Chocolate Strawberries 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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Mini Pancake Cereal has taken over the internet. Teeny tiny pillowy pancakes with a crispy outer texture are great with syrup, fruit, & more!
Who loves pancakes? We love them too and for good reason. I think most people grew up having pancakes for breakfast on special occasions.
This, of course, makes them seem all the more special. So it is no surprise that when this mini pancake cereal hit the internet, the world went crazy!
Who wouldn’t love these tiny little buttery pancakes? My kids were saying that it totally makes sense since one of their favorite parts about making pancakes are those tiny little drips that turn out just like this.
So why not make a whole bowl of them to eat like cereal? So simple, and so delicious. I know your kids will love them as much as mine.
Don’t miss our other TikTok viral recipe – TikTok Cinnamon Rolls!
Sure! If you don’t want to mix your own batter in this recipe – just follow the steps starting at #5 here.
You can – but they are still pancakes, not actually baked cereal – so they will get soggy. You’d have to eat them pretty quickly if you add milk to them.
Since this pancake cereal isn’t actually cereal, it is best to serve it as you would regular pancakes. Here are some topping ideas to try and be sure to scroll closer to the bottom to catch some of my recipes for homemade syrup flavors.
Yes – a skillet will work fine. It might take longer depending on the size of the skillet you use.
Keep in mind that since a skillet will be used on the stove – you will want to wait to put it on the heat until AFTER you have mixed your batter. Otherwise, you might burn the pan and have a smoky kitchen.
Place any unused pancake cereal in an airtight container and keep refrigerated until ready to serve again. To reheat, vent the container by popping the lid and then microwave for 60-90 seconds or until hot.
Yes, like regular pancakes these mini pancakes can be frozen. However – they should be frozen individually so they don’t stick together.
The best way to do this is to lay them out on a lined baking sheet in a single layer, without any of them touching, and then freeze until firm. Once frozen, you can then scoop them up into a zip-top bag or another container for space-saving.
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.
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 swapping flour. Please come back & tell me how they 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 the batter too thick.
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.
This mini pancake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made pancakes before, & you might be a bit nervous – but you’re going to love these. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe.
If you love this Easy Mini Pancake recipe, you’re going to love these other breakfast ideas too. Please click each link below to find the easy, printable recipe!
Peppermint Chocolate Truffle Pancakes
3-Ingredient Chocolate Protein Pancakes
Peanut Butter Overload Pancakes
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Instant Pot Tuna Noodle Casserole brings the old classic from your childhood & makes it fast with the pressure cooker in less than 30 min.
Who loves tuna casserole? Both the hubs and I grew up on it, so of course it is a favorite around here.
While I have my classic version with a twist, I knew I had to convert the recipe to be made in the pressure cooker to make it that much easier.
I love this version because I can make the whole recipe in just one pot. No need to boil the noodles or the peas separately or create a bunch of different bowls for mixing and then waiting for it to bake.
Add all that ease to the fact that this recipe is done in less than 30 minutes. That includes the time to pressurize AND depressurize the pot too. You can’t beat that!
You can, depending on the size of your pressure cooker. Be sure to keep in mind the expansion of the noodles once they are cooked. They can really fill the pot.
You might want to also increase the cooking time by 1 minute if you are doubling this recipe.
Place any leftovers in a shallow, airtight container and keep refrigerated for up to 4 days.
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.
Canned peas are fine, but you will want to add them after the cooking process when you add the cheese. Since they are already so soft, you will just need that extra couple of minutes to heat them without having them cook with the pasta.
Yes- you can leave out the bacon if you like. For added texture, you can replace it with crushed crackers, panko, or breadcrumbs if desired.
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
You can sub in either heavy cream, half and half or milk in place of the evaporated milk. I like to use evaporated milk because I can keep it in the pantry and I can still get the texture of heavy cream without always having to keep it on hand.
You bet! This recipe is great with penne, elbows, spirals or even rigatoni.
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
This tuna casserole recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have some of these items on hand OR maybe you have never made a pressure cooker pasta before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe.
If you love this Easy Tuna Casserole recipe, you’re going to love these other dinners too. Please click each link below to find the easy, printable recipe!
Ritz Cracker Chicken Casserole
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This Sweet and Salty Snack Mix recipe is easy to make & ready in just 15 minutes, making it just the right thing for satisfying that salty-sweet craving. It is perfect for any occasion – parties, game day & more.
Those that know me know that I’m all about the snacks. I will take snacks over a meal 100% of the time.
So it should be no surprise that recipes like this sweet snack mix are often served around here. We love it because not only does it satisfy the cravings for everyone – but it is crazy easy to make too.
View postHam and Bean Soup is classic comfort food that’s a great use for leftover ham. Make this one quickly and easily on the stovetop, slow cooker, or in the pressure cooker!
Is it cold and blustery where you are? It is here too. Which means I’m in the mood for some comfort food.
But when I say comfort food, I mean that it has to be hearty too. With the big appetites in this house, soups need to be packed full of goodness like this one.
View postThis Easy Cruffin Recipe is a cross between a croissant & a muffin. Made with puff pastry OR crescent roll dough & coated in cinnamon & sugar. Taste & texture similar to churros & positively heavenly. Great for breakfast, drizzled with dipping sauce, or topped with ice cream for dessert.
One thing this house goes crazy for is cinnamon. So when I made these cruffins to enjoy on a holiday morning – everyone was clamoring for more.
I was getting requests to make several more batches before they had even made it through the one cruffin on their plate. Needless to say, these will be making an appearance frequently around here.
View postBuffalo Cauliflower Bites, made in the oven or air fryer, are a great appetizer & snack alternative to chicken wings. Perfect for all those buffalo sauce lovers out there.
Who loves appetizers? They are a favorite in our house – so it is no surprise that these buffalo cauliflower bites are always a hit.
When it comes to snacks, we always enjoy them but then, of course, the guilt sets in afterward. But with these being cauliflower, you can skip the guilt and just enjoy!
I love that these are crispy, crunchy and loaded with that awesome buffalo flavor. You won’t even miss having chicken wings or nuggets because these still satisfy all the cravings.
The bonus – you can make these vegan by swapping the buttermilk for unsweetened almond or soy milk.
Don’t miss our Air Fryer Cauliflower for a simple side dish that’s easy to make and healthy too!
Yes, absolutely, that will work just fine. Just be sure to thaw it first & pat the pieces dry before using.
These are best when served fresh. However, if you need to store leftovers, please place them in an airtight container and refrigerate for 1-2 days. When reheating – either broil or air fry for a few minutes to help get them crispy again.
You bet! I would recommend using a 1:1 flour like this one . Please come back & tell me how they 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.
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.
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!
This cauliflower bite 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 cauliflower bites 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 snack recipe.
If you love this Easy Cauliflower Bite recipe, you’re going to love these other snacks too. Please click each link below to find the easy, printable recipe!
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