We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
No Super Bowl party spread is complete without a platter of Buffalo wings. But there’s no need to order pick-up from your favorite bar or battle with a deep fryer while everyone else watches the game. Why? Because I’ve discovered the secret to the very best spicy, crispy, and saucy Buffalo wings. They’ll make you wish the Super Bowl happened more than just once a year.
These wings are best when you prep them in advance — even the day before. Once the pregame coverage starts, slide them in the oven so they’re hot and crispy by kick-off. Here’s how to make the very best restaurant-style Buffalo chicken wings at home.
Ingredients for Buffalo Wings
The Secrets to Extra-Crispy Buffalo Wings
The Buffalo wings you order at your favorite restaurant are deep-fried in oil. (If that’s the route you want to go, we’ve got you covered. Here’s a recipe for extra-crispy fried chicken wings.)
At home, I’m more likely to use the oven when making Buffalo wings. Luckily I’ve got a secret or two for making spicy, saucy wings with an audibly crackly crunch.
The Anatomy of a Chicken Wing
There are three parts of a chicken wing: the drumette, the flat (or wingette), and the tip.
How to Separate a Chicken Wing
Some grocery stores sell chicken wings already separated into flats and drumettes (they may be labeled as party wings). Other times you may find whole chicken wings with the drumette, flat, and tip all connected. You can ask the meat counter employees to separate the wings for you, but it’s simple to learn how to cut whole chicken wings yourself at home.
Here are the basic steps.
How to Store and Reheat Buffalo Wings
Refrigerate leftover Buffalo chicken wings for up to four days. Reheat leftovers in the upper third of a 400°F oven until heated through and the skin is crisp, about 10 minutes. Toss with more Buffalo sauce before serving.
What to Serve with Buffalo Wings
A platter of Buffalo wings isn’t complete without a dish of blue cheese dressing or ranch dressing and some celery and carrot sticks. Here are some more ideas for your game-day spread.
I like to make a similar Parmesan cheese sauce, toss it with pillowy store-bought potato gnocchi, and bake it all together in a cast iron skillet until browned and bubbling. To make this too, you only need six ingredients (most of which you might have on hand) and 30 minutes total before you’re sitting down to a delicious dinner.
We’ve got to live with the white stuff, so why not embrace it and make it as fun as possible? After all, it’s our safest play-place this winter. Check out these 6 ways to make snow play more fun.
Make shapes. Snow is super moldable, especially the wet, sticky stuff. Break out buckets and bowls, sand toys, tupperware, or lightweight metal baking pans. Fashion bricks or unique shapes for giant animals and snowmen. Even the dollar store has rectangular building moulds for snow as well as snowball makers.
Make it colourful. Spray bottles with coloured water can add whimsy and personality to any snow creation.
Make it glow. Nighttime snow play can be almost more fun than in the daytime, and since darkness creeps in earlier these days, this is totally doable. Glowsticks look super cool under the snow and make for a fun game of hide-and-go-seek.
Make a science lab. You can get as messy as you want since you’re outdoors! You could create a snow volcano: fill the top with baking soda and add some vinegar. Coloured water and alka-seltzer tablets are also fun.
Make something delicious. Outdoor snow cone stand? Frozen lemonade cafe? An iced coffee for the adults? What about your own sugar shack where you pour warm maple syrup on the snow for a gooey sweet treat? Let the snow be your sous chef.
Make it an ongoing project. Rome wasn’t built in a day and neither was your snow castle, or snow mechanic’s garage, or snow restaurant. Start a larger backyard snow-build that you can work on over the course of a few days.
Grab a cup of coffee and sit down with a piece of this Blueberry Crumb Cake! Studded generously with plump blueberries and topped with a simple crumb topping that gives this cake delicious texture! This recipe yields 12 servings.
You know how bakery muffins have that crumbly sugar topping? Well, so does this cake.
It’s like a blueberry muffin but in cake form and I’m so in love with it.
A simple cake batter studded with blueberries is topped with a crumbly topping and baked to perfection. Immediately after being baked, I sprinkle the entire cake with a little sugar for even more crunchy texture and some sparkle.
Blueberries in desserts is my favorite. However, blueberries in cake with a crunchy crumb topping is my weakness.
To make this Blueberry Crumb Cake you will need:
unbleached all-purpose flour – The base for the cake batter.
baking soda – Creates a gas while baking which helps the cake rise.
baking powder – Will create lightness in the batter, which makes it rise.
fine salt – Use either sea salt or pink himalayan.
cinnamon (ground) – Lends a distinct warm and woodsy flavor.
nutmeg (ground) – Warm, aromatic with subtle hints of clove.
unsalted butter – Adds moisture, richness and flavor.
granulated sugar (white) – For sweetening and flavor.
egg (room temperature) – Set out 30 minutes before using or let sit in a bowl of lukewarm water.
vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
buttermilk – Lends delicious tangy flavor and reacts with the baking soda for light and airy texture.
blueberries (fresh) – Adds sweet and slightly floral flavor.
optional for serving:
Preheat your oven to 350℉ (or 180℃) and grease a 9×13 baking dish.
Start by adding the 2 cups unbleached all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, 1/2 teaspoon ground cinnamon and 1/4 teaspoon nutmeg into a mixing bowl.
Whisk until combined and then set it off to the side.
In a larger mixing bowl, add 5 tablespoons butter and 3/4 cup sugar and using a hand mixer, mix until combined. It should look a little crumbly at first, but that’s okay.
Then add in 1 large egg and 1/2 teaspoon vanilla extract and mix until combined.
Next add in 1/3 of the flour mixture and mix until just incorporated. Then add in 1/3 cup of (1 cup total) buttermilk and mix until just combined. Alternate adding these ingredients until both are incorporated.
Do not over mix.
Cake batter perfection.
To the batter, add 1 pint fresh blueberries, and use a spatula to gently fold them into the batter. You DO NOT want to use your mixer because your blueberries will explode and your cake batter will be a purple-blue color. Stop as soon as all the blueberries are incorporated.
After that, pour the cake batter into a lightly greased 9×13 baking dish.
Set this aside and let’s get started on the crumble topping!
TO make the crumb topping you will need:
6 tablespoons unsalted butter
1/2 cup both sugar and flour
1/4 teaspoon ground cinnamon
pinches of kosher salt
After that, use a pastry blender, to cut the butter into the flour and sugar mixture until blended and resemble a fine crumb.
Sprinkle an even layer of the crumb topping over the blueberry cake batter and place the baking dish on the middle rack of your preheated 350° oven. Bake for 40 to 45 minutes.
Lastly, carefully remove the blueberry crumb cake out of the oven.
And then immediately sprinkle with 1 tablespoon granulated sugar. The sugar will give the top some extra crunchy texture but it also makes it sparkle. Place cake pan on a wire baking rack and let rest 20 minutes before slicing and serving.
Finally, serve with coffee or tea and maybe a scoop of vanilla ice cream or whipped cream. Because there are no rules here. This blueberry crumb cake is moist and bursting with blueberries. However the crumble topping gives the cake some crunch which is a nice contrasting texture.
Got blueberries? Make this crumb cake! I have no doubt that you will love this one as much as we do!
How To Store Blueberry Crumb Cake:
Wrap or cover tightly with plastic wrap or transfer to an air-tight container and store at room temperature. Or refrigerate for up to 5 days.
How Long Will Blueberry Crumb Cake Last?
If stored properly, this crumb cake will last up to 3 to 4 days.
Can You Freeze This Blueberry Crumb Cake?
Yes! Wrap individual pieces in plastic wrap and then foil OR store in a freezer safe container or bag for up to 3 months. Remove and defrost overnight on your countertop.
Enjoy! And if you give this Blueberry Crumb Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 12servings
Blueberry Crumb Cake
Grab a cup of coffee and sit down with a slice of this Blueberry Crumb Cake! Studded generously with plump blueberries and topped with a simple crumb topping that melts into the moist and delicious cake!
Prep Time: 10 minutesmins
Cook Time: 45 minutesmins
Total Time: 55 minutesmins
FOR THE CAKE:
2cupsunbleached all-purpose flour
1teaspoonbaking soda
1/2teaspoonsbaking powder
1/2teaspoonkosher salt
1/2teaspoonground cinnamon
1/4teaspoonground nutmeg
5tablespoonssoftened unsalted butter
3/4cupsugar
1largeegg
1/2teaspoonsvanilla extract
1cuplow-fat buttermilk
1pintfresh blueberries
FOR THE CRUMB TOPPING:
6tablespoonsunsalted butter
1/2cupsgranulated sugar
1/2cupsunbleached all-purpose flour
1/2teaspoonground cinnamon
1pinchkosher salt
1tablespoongranulated sugar, for sprinkling
MAKE THE CAKE:
Preheat your oven to 350℉ (or 180℃) and grease a 9×13 baking dish.
In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
Next, in a larger mixing bowl, add the butter and sugar and mix until combined.
Add the egg and vanilla and mix until completely combined.
Next, alternate adding a third of the flour mixture and then 1/3 of the buttermilk. Mixing until just combined. Repeat until both are gone. Don’t over mix.
Use a spatual and fold in the blueberries gently until incorporated. Pour the batter into the prepared pan and set aside.
MAKE THE CRUMBLE:
In a mixing bowl, add the butter, sugar, flour, cinnamon and salt. Using a pastry cutter, blend until combined.
Sprinkle an even layer on top of the cake and place on the middle rack of your preheated oven. Bake for 45-50 minutes or until a tester comes out mostly clean with a few crumbs attached.
Once baked, remove from the oven and immediately sprinkle with 1 tablespoon of sugar.
Place cake pan on a wire baking rack and let rest 20 minutes before slicing and serving.
Melissa Gaman is a recipe developer, editor, and food writer living in Jersey City, New Jersey. She loves to bake, especially bread, cookies, and anything chocolatey. Her sourdough starter came from Alaska and is rumored to date back to the Gold Rush. Outside of the kitchen, she loves to grill, smoke, and cook over live fire. Potatoes are her desert island food.
This Chocolate Cake is moist and delicious! It’s a fantastic way to use sour cream and you would never know it’s actually in this cake.
If you love chocolate like we do, you will definitely want to try out these amazing Lunch Lady Brownies! They have so many 5 star reviews and they are a classic for a reason.
❤️WHY WE LOVE THIS RECIPE
This cake is easy to make and it’s perfect for a potluck, birthday, holiday etc. The frosting is amazing and everyone loves it. It’s the best frosting and it’s so good on this chocolate cake! We top it with walnuts, but you could easily add pecans or leave both off. Add sprinkles for a birthday!
You can add one cup of chocolate chips to this cake if you want to make it double the chocolate. You can use the nuts or leave them off and add sprinkles to the top for a birthday cake!
🍽️HOW TO MAKE
This cake is simple to make and the ingredients you probably have on hand!
COOKING STEPS
Step 1 Beat eggs; add sour cream. Add dry ingredients to the creamed mixture. Add vanilla. Pour into 13x9x2 inch pan.
Step 2 Bake at 350 degrees for 25 to 30 minutes until cake tests done with a toothpick. Note: You can add 1 cup of chocolate chips to this recipe if you want to make it double chocolate.
Step 3 – Chocolate Frosting Put the softened butter in mixing bowl and beat on high until very smooth and creamy. Stir in powdered sugar, cocoa, vanilla and milk (or water). Beat again until the frosting is spreadable. You may need a little more milk. If so, add 1 tablespoon at a time. Sprinkle nuts on top.
⭐TIP
We like to use full fat sour cream since you are using this sour cream really in the place of milk. I think if you use low fat it may affect the moisture level of the cake, but you can always give it a try.
RECIPE VARIATIONS
Southern Coca-Cola Cake – This old fashioned cake is one your family will love. It’s a classic for a reason and they serve it at Cracker Barrel.
Mississippi Mud Cake – This one is always a hit and has been around a very long time. It’s one of a kind!
Chocolate Cherry Cake – This one is always a winner and made in a bundt pan. Wonderful for any holiday.
SERVE THIS WITH
This cake is wonderful on it’s own however if you want to make this one a birthday cake, it goes amazing with ice cream!
❓FREQUENTLY ASKED QUESTIONS
Can I use low fat sour cream?
The sour cream is used in the place of milk in this recipe, so we like to use full fat. You can always try it but we have only made it with full fat sour cream.
Would this cake be good with cream cheese frosting?
I think it would be good with any frosting!
STORING
We store this cake in a cake container and it keeps for a few days.
💕MORE POPULAR RECIPES TO ENJOY
SERVING SIZE
This cake is made in a 9X13 so it has quite a few servings. It’s going to depend on the size but it will be 15 normal slices.
This Sour Cream Chocolate Cake is moist and delicious. It makes the perfect birthday cake or bring it to any potluck, church gathering. Chocolate cake is always a hit and this one is and old fashioned favorite.
Prep Time 15 minutesmins
Cook Time 30 minutesmins
Total Time 45 minutesmins
Course Cake
Cuisine American
1 1/2cupsflour
1 1/3cupssugar
3tablespoonscocoa
1 1/2teaspoonsbaking soda
1pinchsalt
2eggs well beaten
1 1/2cupssour cream
1teaspoonvanilla
CLASSIC CHOCOLATE FROSTING
1stick buttersoftened
3cupspowdered sugar
1/2cupcocoa
1teaspoonvanilla
5tablespoonsmilk or water
1cupwalnutschopped (optional)
CLASSIC CHOCOLATE FROSTING INSTRUCTIONS
Can use any kind of nuts you like.Put the softened butter in mixing bowl and beat on high until very smooth and creamy. Stir in powdered sugar, cocoa, vanilla and milk (or water). Beat again until the frosting is spreadable. You may need a little more milk. If so, add 1 tablespoon at a time. Sprinkle nuts on top.
Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.
These Cornbread Muffins are easy to make and have a wonderful flavor. It’s a great addition to any meal and delicious with butter.
You know we love our cornbread, and these are the original cornbread muffins. This recipe has been in our family for years and years.
❤️WHY WE LOVE THIS RECIPE
It’s easy to make and a wonderful way to use sour cream. We find we always have leftover sour cream from making recipes, and this is one of our go-to’s when we want to use it. Cornbread muffins are easy and delicious!
🍴KEY INGREDIENTS
Self-rising cornmeal
All-purpose flour
Sugar
Eggs
Sour cream
Buttermilk
SWAPS
You can use milk in place of the buttermilk, but we love to make cornbread with buttermilk for the added fat content.
🍽️HOW TO MAKE
Cornbread is very easy to make, and it takes nothing! So don’t worry, this is simple!
COOKING STEPS
Step 1 Whisk together cornmeal, flour and sugar in a bowl. Add eggs, sour cream and buttermilk and mix well with a spoon.
Step 2 Generously spray a muffin tin. Bake in preheated 425 degree oven for 20 to 25 minutes.
⭐TIP
To make sure each muffin is about the same size fill each muffin tin the same amount. You can use muffin liners if you like, but if you have a seasoned muffin pan and spray the pan well they shouldn’t stick. I pop them out of the pan like the photo below so they will cool faster.
RECIPE VARIATIONS
If you love cornbread then you will want to definitely check out these popular recipes!
SERVE THIS WITH
We love cornbread with just about any meal but these muffins are wonderful with this Crock Pot Roast Beef or this Pork and White Beans! Both dishes have fantastic reviews.
❓FREQUENTLY ASKED QUESTIONS
Why did my muffins come out dry?
You could have over-mixed them or overcooked them. Most of the time people overmix the ingredients.
Does the sour cream make the muffins moist?
Yes, these muffins are moist and delicious!
STORING AND REHEATING
We store ours in an airtight container, usually a ziplock bag and reheat in the microwave for a few seconds.
💕MORE POPULAR RECIPES TO ENJOY
SERVING SIZE
This recipe makes 12 muffins, so about 4 servings if everyone has 3 muffins.
These Sour Cream Cornbread muffins are so easy to make and a wonderful way to use sour cream. Great with any meal, especially a delicious soup. Moist and easy to make.
Prep Time 15 minutesmins
Cook Time 25 minutesmins
Total Time 40 minutesmins
Course bread
Cuisine American, southern
2cupsself-rising cornmeal
1/4cupall-purpose flour
1tablespoonsugar
2eggs
1 1/2cupssour cream
1/3cupbuttermilk
Whisk together cornmeal, flour and sugar in a bowl. Add eggs, sour cream and buttermilk and mix well with a spoon. Generously spray a muffin tin.
Bake in preheated 425 degree oven for 20 to 25 minutes. Makes 12 muffins.
These apple biscuits are so easy to make, and adding cheese is lovely! Great right out of the oven with butter and honey!
If you have never tried cheese and apples together, you need to, it’s a delicious combination. This Cheesy Apple Casserole is one of our favorite side dishes. Everyone who has tried it loves it and it has great reviews.
❤️WHY WE LOVE THIS RECIPE
We love to start our day with biscuits, and if you have followed us for any amount of time, you know that biscuits are one of our favorites. These were a great addition, they are easy to make and a wonderful way to enjoy apples!
🍴KEY INGREDIENTS
All-purpose flour
Baking powder
Baking soda
Salt
Sugar
Butter
Egg
Buttermilk
Apples, peeled and grated
Shredded cheese of your choice (I used cheddar)
SWAPS
You can switch out the cheese or leave it out altogether. You could use milk to make these biscuits but we do like the buttermilk, it has a better fat content for making biscuits.
🍽️HOW TO MAKE
These biscuits are easy to make; if you are new to making biscuits, the flour will always vary. All flour is made differently so you may need to add more to reach your desired consistency.
COOKING STEPS
Step 1 In a large bowl whisk together the flour, baking powder, baking soda, salt and sugar. Cut the butter into the flour until it resembles crumbs.
Step 2 Add egg and buttermilk mixing with a spoon. Fold in grated apples and cheese.
Step 3 Pour dough out onto a floured surface. Pat to about 1/4 to 1/2 inches thick. (I just use my hands and pat the dough out.) Cut with biscuit cutter into rounds.
Step 4 Place on a sprayed baking sheet and bake in a preheated 400-degree oven for about 15 minutes until brown on top.
⭐TIP
When making biscuits, please remember that all flours are different. Flour comes from different regions, and it’s always going to be dependent on how much you use and the way the flour is made. So if a recipe calls for 2 cups, you may need 2.5 or even 3. You must add flour until the dough is the consistency you need to make the biscuits.
RECIPE VARIATIONS
We love biscuits and some of our most popular are:
SERVE THIS WITH
We love these biscuits with butter and honey. The honey is wonderful with the apples and the cheese. These are wonderful with eggs and bacon.
❓FREQUENTLY ASKED QUESTIONS
What kind of apples do you use in this recipe?
We are big fans of the delicious red apples, but any kind will work.
Do you grate the cheese yourself?
Yes, we do, but you don’t have too.
STORING AND REHEATING
We store these in a sealed plastic bag or airtight container. Just reheat in the microwave for a few seconds.
These Cheesy Apple Biscuits are easy to make and absolutely delicious. Light and fluffy and a great way to start the day. Add these to your breakfast menu!
Prep Time 15 minutesmins
Cook Time 15 minutesmins
Total Time 30 minutesmins
Course Breakfast
Cuisine American, southern
2cupsall-purpose flour
2teaspoonsbaking powder
1/4teaspoonbaking soda
1/2teaspoonsalt
1teaspoonsugar
4tablespoonsbutter or margarinesoftened
1egg
3/4cupbuttermilk
1cupapplespeeled and grated
1/2cupshredded cheese of your choiceI used cheddar
In a large bowl whisk together the flour, baking powder, baking soda, salt and sugar. Cut the butter into the flour until resembles crumbs. Add egg, buttermilk mixing with a spoon. Fold in grated apples and cheese.
Pour dough out onto a floured surface. Pat to about 1/4 to 1/2 inches thick. (I just use my hands and pat the dough out.) Cut with biscuit cutter into rounds.
Place on sprayed baking sheet and bake in preheated 400 degree oven about 15 minutes until brown on top.
Makes about 12 to 15 biscuits depending on size of your cutter. (I used a juice glass for these because I wanted smaller biscuits). Serve with your favorite jams, jellies, molasses or honey.
Roast until just beginning to soften, 12 to 15 minutes. Meanwhile, grate 6 ounces mozzarella cheese on the large holes of a box grater (about 1 1/2 cups). Finely grate 1 ounce Parmesan cheese (about 1/2 cup firmly packed) on the smallest holes of the box grater, or measure out 1/3 cup store-bought grated.
This Coconut Bread is so easy to make, doesn’t need yeast, and has a wonderful flavor. Moist and delicious! If you love coconut this bread is a must try!
If you love coconut as much as we do, then you will definitely want to try this Pineapple Coconut Loaf. It’s one of our most popular recipes!
❤️WHY WE LOVE THIS RECIPE
This bread has a wonderful flavor and it’s easy to make. It’s a quick bread so you just throw it all together and bake. It would be the perfect addition to any breakfast or brunch but could also be a dessert. I goes great with coffee!
🍴KEY INGREDIENTS
All-purpose flour
Salt
Baking powder
Baking soda
White granulated sugar
Eggs
Butter
Coconut extract (could use vanilla extract)
Buttermilk
Sweetened flake coconut
SWAPS
You could use unsweetened coconut if you want to, we just like the sweetened version. I think this recipe would also work fine with regular milk, but the buttermilk really makes it moist.
🍽️HOW TO MAKE
So easy to make and not a lot of ingredients! This coconut bread is a definite winner!
COOKING STEPS
Step 1 Whisk together the flour, salt, baking powder and baking soda and set aside. Cream sugar, butter and eggs in a mixing bowl.
Step 2 Pour in flour mixture along with buttermilk and coconut extract and continue mixing until all ingredients are wet. Fold in coconut.
Step 3 Spray a 9 x 5 loaf pan with cooking spray and bake in preheated 350 degree oven for 45 to 50 minutes until center tests done. I top the bread with a little extra coconut before I put it in the oven.
⭐TIP
Don’t over-mix the bread; it can cause it to dry out during the cooking process. You can also use parchment paper instead of cooking spray in your pan if you prefer.
This Coconut Bread is a quick bread and it’s wonderful! Takes no prep time, mix and pour into pan and bake. If you like coconut you will love this coconut bread. Great for breakfast, brunch or dessert!
Prep Time 15 minutesmins
Cook Time 50 minutesmins
Total Time 1 hourhr5 minutesmins
Course bread
Cuisine American, southern
2cupsall-purpose flour
1/4teaspoonsalt
1/2teaspoonbaking powder
1/2teaspoonbaking soda
1/2cupwhite granulated sugar
2eggs
1stick butter or 8 tablespoons or 1/2 cupsoftened
1 1/2teaspoonscoconut extractcould use vanilla extract
1cupbuttermilk
1cupof sweetened flake coconut
Whisk together the flour, salt, baking powder and baking soda and set aside. Cream sugar, butter and eggs in a mixing bowl.
Pour in flour mixture along with buttermilk and coconut extract and continue mixing until all ingredients are wet. Fold in coconut.
We sprinkle coconut on top of the loaf before it goes in the oven for added texture and it looks great that way.
Spray a 9 x 5 loaf pan with cooking spray and bake in preheated 350 degree oven for 45 to 50 minutes until center tests done. Makes 1 loaf.
Rachel Perlmutter is a recipe developer, food stylist, and culinary producer at The Kitchn. Originally from Houston, Texas, she spends her free time trying to perfect kolaches and breakfast tacos that taste like home. Rachel currently lives in Brooklyn with her partner, dog, cat and rabbit, where they all share a love of seasonal local produce.
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
If you’re looking for a simple side dish that works with practically every main dish, let me suggest roasted broccoli. Perfectly roasted broccoli is crisp-tender with super-flavorful caramelized bits that you’d swear were seasoned with more than just salt and pepper. The secret to serving broccoli that you want to eat every single week starts even before you slide it into the oven. Here’s how to do it.
Key Ingredients in Roasted Broccoli
How to Roast Broccoli in 3 Easy Steps
Do You Need to Wash Broccoli Before Roasting?
Produce — including broccoli — should always be washed under running water before preparation. This removes any dirt or bacteria that may be present on the broccoli from harvest, storage, or preparation.
Is Roasted Broccoli Better than Boiled?
Is Roasted Broccoli Good for You?
Roasting broccoli is a great way to keep the nutrients inside the vegetable (and not in the cooking water as can happen with boiled or blanched vegetables). Broccoli is an excellent source of vitamins C, K, and A and minerals like potassium, calcium, and iron. It is packed with antioxidants, a good source of dietary fiber, and is relatively low in carbohydrates with 4.5g of carbs per 100 grams.
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Boxed cake mix is the unsung hero of the dessert world. A fixture on supermarket shelves, its versatility makes it a game changer for home bakers. Beyond cake (an obvious use, no doubt), I use these mixes in some of my most memorable, cookies, quickbreads, and breakfast baked goods.
I’m no stranger to a good semi-homemade hack. I typically opt for traditional flavors like Funfetti or devil’s food, but, this year, I’m taking inspo from my husband’s aunt, who used the same boxed mix a few Christmas’ ago. Duncan Hines Spice Cake Mix contains all the coziness of the holiday season, featuring notable warming spices — cinnamon, ginger, and nutmeg.
What’s So Great About Duncan Hines Spice Cake Mix?
For less than $2 per box, the mix easily comes together with a few other kitchen staples (oil, eggs, water) to create a perfect moist and fluffy cake that’s as good for dessert as it is for breakfast. It’s formulated to yield consistent results every time, and doesn’t require the complexity of ingredients or technique that other (from-scratch) spice cakes do.
What’s more, it’s available all-year round, so no need to worry about it flying off the shelves during the height of the holidays. The long shelf life of boxed cake mix makes it perfect to keep around for when the mood strikes.
What’s the Best Way to Use Duncan Hines Spice Cake Mix?
While enjoyable on its own, I was surprised to discover the unique flavor profile of this spice cake mix makes it a versatile canvas for many different treats. I recently stocked up on several boxes to last me throughout the holiday season and made what is perhaps my favorite pairing for a warm, wintry beverage: biscotti.
These spice cake mix biscotti make for a crunchy, dippable afternoon snack or accompaniment for morning coffee. Prepare the mix according to boxed instructions — swapping the oil for unsalted butter, and adding flour in place of water to create a dough. I shape and bake as I would with most any biscotti, and once cooled, drizzle mine with a layer of white chocolate. You could also mix some pecans, dried cranberries, or candied ginger into the batter for some extra pizzazz.
If you’re looking to branch out from biscotti, spice cake mix can become the basis for a variety of minimal-effort treats. Paired with a can of pumpkin, you can whip up the easiest 2-ingredient muffins — then, stuff said muffins with a spread of cream cheese frosting for the easiest pumpkin spice whoopie pies. Speaking of pumpkin, for easy entertaining, the cake portion of this pumpkin roll could easily be swapped for the boxed mix to create a dessert that’s bound to impress.
The mix also creates the perfect foundation for different flavor profiles. Add molasses and cloves for gingerbread, applesauce for apple cake, or, a personal favorite, carrots, raisins, and walnuts for carrot cake.
After discovering all of the simple, straightforward, and customizable possibilities, I’ll be baking through my boxes for sweet, spiced treats the rest of the season.
What’s your go-to baking mix for the holidays? Tell us about it in the comments below.
Make ahead: The casserole can be assembled, covered with aluminum foil, and refrigerated for up to 24 hours before baking. Uncover before baking.
The casserole can also be frozen fully baked. Let cool, cover first with aluminum foil and then plastic wrap, and freeze for up to 2 months. Thaw overnight in the refrigerator and let sit at room temperature while heating the oven to 325ºF. Remove the plastic wrap and bake covered with aluminum foil until heated through, 50 to 60 minutes.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat individual servings in the microwave until warmed through, 45 seconds to 1 minute.
Pulse the mushrooms, shallots, garlic, and thyme until finely chopped, scraping down the sides of the bowl occasionally, in 10 to 12 (1-second) pulses. Transfer to a medium bowl. Add the remaining mushrooms to the food processor, pulse until finely chopped, and transfer to the bowl. (Alternatively, very finely chop everything by hand.)
