This Chocolate Zucchini Bread recipe is packed with rich chocolatey flavor with lots of goodness from zucchini and applesauce.
It’s great for breakfast or a quick and tasty snack.
This double chocolate zucchini bread is so rich and moist; everyone loves it!
It’s easy to make with simple ingredients.
It has so much chocolate flavor that it’s almost like a dessert for breakfast.
Like my usual zucchini bread recipe, this recipe freezes well.
Ingredients for Chocolate Zucchini Bread
Zucchini:If using small to medium zucchini, there is no need to peel them. If using large garden zucchini, peel the skin if it is tough and scrape out the seeds if needed. Garden zucchini can vary in how much moisture it has. If it’s very wet, you can squeeze a tiny bit of excess moisture from it.
Chocolate: Unsweetened cocoa powder adds the chocolaty flavor to this bread along with mini chocolate chips.
Flour: This recipe uses all-purpose flour and has not been tested with other varieties.
Oil: A blend of applesauce and oil adds just the right texture. You can use all oil if needed – ensure you’re using a light-flavored oil in this recipe.
How to Make Chocolate Zucchini Bread
Whisk the dry ingredients in a large bowl.
In a medium bowl, whisk sugar with the wet ingredients.
Add wet ingredients to dry ingredients. Fold in zucchini and chocolate chips.
Pour batter into loaf pans and bake (per the recipe below).
Storing Chocolate Zucchini Bread
Keep chocolate zucchini bread in a zippered bag at room temperature for up to 4 days.
Like most quick breads, chocolate zucchini bread freezes beautifully as slices or a whole loaf.
Freeze a loaf for up to two months after wrapping it tightly in plastic wrap. Slices can be frozen on a baking sheet and transferred to a zippered bag. Pop them into a plastic bag before school or work and they’ll be thawed in a couple hours.
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Chocolate Zucchini Bread
Decadently moist and sweet, this chocolate zucchini bread is as easy as it is delicious.
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
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Preheat the oven to 350℉. Grease two 8×4-inch loaf pans or line with parchment.
Grate the zucchini with the large holes on a box grater.
In a large bowl, combine flour, cocoa powder, baking soda, baking powder, and salt.
In a medium bowl, whisk sugar, brown sugar, eggs, oil, applesauce, and vanilla.
Add the sugar mixture to the flour mixture and stir just until moistened. Fold in the zucchini and chocolate chips. Don’t overmix.
Divide the batter over the two loaf pans and bake for 45 to 55 minutes or until a toothpick comes out clean.
Transfer the bread to a wire rack to cool completely.
You don’t need to peel the zucchini unless you use a very large garden zucchini with thick skin. If needed, use a spoon to scrape out the seeds. Do not squeeze excess moisture from the zucchini as the moisture is needed in this recipe. Do not overmix the batter, it should be stirred just until the ingredients are moist.
Strawberry rhubarb crisp is a favorite summer dessert.
A combination of sweet strawberries and tart rhubarb are baked under a crispy, golden oat topping.
Strawberry rhubarb crisp is the ultimate summer dessert.
Fruit crisps are easy to make and be prepared ahead of time.
Double or triple the topping recipe and store it in the freezer. Use it right from frozen.
Ingredients for Strawberry Rhubarb Crisp
Strawberries:Fresh strawberries are best for this crisp recipe, but frozen berries can be used (there is no need to thaw).
Rhubarb: Fresh rhubarb has a tart fresh flavor. Choose firm stalks that are bright red to deep purple. The leaves of rhubarb are poisonous, so be sure to discard them. If using frozen strawberries, squeeze out excess liquid.
Oats:Use rolled oats for the best texture. Other varieties of oats can be used but will have a bit of a softer texture.
Sugar & Spice: Brown sugar adds a caramel sweetness, while cinnamon adds flavor.
Butter: Use unsalted, room temperature butter in this recipe.
Variations
Add toasted coconut, walnuts, pecans, or homemade cinnamon sugar to the topping for more crunch and texture.
Pop in a handful of blueberries, sliced peaches, or blackberries to change the flavor.
Skip the topping and use a pre-made granola in place. If the topping begins to brown too much, lightly tent with foil.
How to Make Strawberry Rhubarb Crisp
Sweet-tart strawberry rhubarb crisp has a buttery golden topping and is full of summer flavor!
Combine strawberries and rhubarb with sugar, flour, and cinnamon. Transfer to a baking dish (as per the recipe below).
Blend topping ingredients in a bowl with a fork or pastry cutter.
Sprinkle topping over the fruit and bake until bubbly!
Storing Strawberry Rhubarb Crisp
Keep leftover strawberry rhubarb crisp in a covered container in the refrigerator for up to 2 days.
Enjoy chilled or reheat portions in the microwave. Portions can be frozen for up to a month in freezer-safe containers. Thaw in the refrigerator before reheating.
Make Ahead
Combine ingredients in Step 2, cover, and chill or freeze until ready to bake. Add topping just before baking. You may have to add extra minutes if baking from frozen.
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Strawberry Rhubarb Crisp
The sweet and tart combination of strawberries and rhubarb is simply delicious!
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
5 minutesminutes
Total Time 55 minutesminutes
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Preheat the oven to 375°F.
In a medium bowl, combine rhubarb, strawberries, sugar, ⅓ cup flour, and cinnamon. Place in a 2 qt baking dish.
In a separate bowl, combine oats, brown sugar, 6 tablespoons flour, cinnamon, and butter with a fork or pastry cutter.
Sprinkle the topping over the fruit and bake for 30-35 minutes or until the filling is bubbly and the topping is golden.
Cool for 5-10 minutes before serving. Top with ice cream or cream.
If using large strawberries, cut into quarters. Leftovers will keep in an airtight container in the refrigerator for up to 2 days and in the freezer for 1 month.
Rhubarb Crisp is a delicious and easy dessert that takes just minutes to prep!
This easy crisp recipe has a perfect balance between sweet and tart. A saucy fruit filling topped with our favorite buttery crumble baked until golden and bubbly.
Rhubarb crisp is easy to make.
It’s the perfect balance between sweet and tart.
Prep it days in advance and bake before serving.
How to Prepare Rhubarb for Crisp
Pull the rhubarb from the plant (rather than cutting). Remove the leaves and discard them. Rinse any dirt or debris from the stalk.
You do not have to peel rhubarb; however, if the stalk is quite thick, peeling the tougher exterior is a good idea.
The fresh rhubarb can be chopped and refrigerated or frozen for future recipes.
You can eat the green/red stalk of a rhubarb plant. However, the leaves are poisonous to eat (for humans and animals alike), so discard them .
How to Make Rhubarb Crisp
Prepare the rhubarb and toss with flour, sugar, and cinnamon.
Prepare the crisp topping.
Sprinkle the topping over fruit layer and bake until golden brown.
This recipe serves 4 but can easily be doubled for a 9×13 pan.
Holly’s Tips
Some stalks of rhubarb will produce a lot of juice; be sure to let it rest to thicken.
If using frozen rhubarb, increase the flour to 4 tablespoons in the fruit mix and increase the baking time by 10 to 15 minutes
Other fruits can be added to change the flavor, apples, raspberries, and strawberries are favorites.
Prepare large batches of the oatmeal topping and store in the freezer. To make crisp, simply sprinkle over fruit and bake.
Storing and Freezing Rhubarb Crisp
As with other desserts like pie, crispy can sit at room temperature overnight. If you are storing it for several days, refrigerate leftovers.
To Freeze Rhubarb: I love to make rhubarb crisp and you can freeze rhubarb crisp to enjoy in the off season.
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Rhubarb Crisp
Tangy rhubarb gets a delicious upgrade with a buttery oat topping baked to golden perfection.
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
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Preheat the oven to 375°F.
Rinse the rhubarb to remove dirt or debris and discard the leaves. Cut into ½-inch pieces. If the stalks are very thin, cut them into ¾-inch pieces.
In a medium bowl, combine rhubarb, sugar, flour, and cinnamon and toss to coat. Place in a 2qt baking dish.
In a separate bowl, combine oats, brown sugar, ⅓ cup flour, butter, and cinnamon with a fork or pastry cutter until well mixed. Sprinkle over the rhubarb mixture.
Bake for 30 to 35 minutes or until the rhubarb is tender and the topping is golden brown.
Cool for 5 to 10 minutes before serving. Top with a scoop of vanilla ice cream or cream.
To make strawberry rhubarb crisp: Use 3 cups strawberries and 3 cups rhubarb. Increase flour in the filling to ⅓ cup. Additional spices like ground ginger can be added to the fruit filling. Flour in the filling can be replaced with 1 ½ tablespoons cornstarch. This dessert can be prepared and refrigerated for 48 hours before baking.
When we were young, my mom always made fruit crumbles and crisps. They’re a taste of home and comfort.
This easy apple crumble recipe has tender, sweet cinnamon apples under a buttery brown sugar crumble.
With just a few simple steps (and ingredients you likely have on hand), this delicious dessert is ready to put into the oven.
Most importantly, it’s super delicious!
It’s easy to make and uses ingredients you likely have on hand.
It’s budget-friendly, making it a great dessert to prepare for a crowd.
Apple crumble can be served warm or chilled – we even enjoy the leftovers for breakfast with yogurt.
Ingredients for Apple Crumble
In addition to the apples mentioned above, you’ll need just a handful of pantry ingredients for this apple crumble recipe.
Apples: I use Granny Smith apples, as I love their tart flavor and they hold their shape well. Other great options include Honeycrisp, Gala, Braeburn, or Pink Lady.
Flour: All-purpose flour thickens the juices in the filling and is also the base of the crumble topping.
Sugar: A sprinkle of cinnamon sugar sweetens the filling, and a combination of white and brown sugar is used in the topping for flavor.
Butter: Cold butter is mixed into the topping for flavor and a buttery texture. Margarine can be used in place.
How to Make Apple Crumble
Sometimes simple is best when it comes time to make dessert. It reminds me of the desserts my mom used to make when I was younger.
Prepare topping: Place topping ingredients (recipe below) in a bowl and cut with a pastry cutter until it forms large crumbs. Refrigerate while preparing apples.
Prepare apples: Peel and slice them, and then toss them with sugar, flour, and cinnamon.
Bake: Add the apple filling to a baking dish and sprinkle with the topping. Bake until golden brown.
Feel free to add some finely chopped pecans or walnuts.
Holly’s Top Tips Apple Crumble
In this recipe, use cold butter and mix the topping until it starts to stick together.
If the toppingis powdery in texture, mix it longer, it will hold together.
Refrigerate the topping while peeling the apples to keep the butter cold, which makes the topping crumbly and crisp.
Use firm apples so they don’t lose their shape and become mushy while baking.
Check the apple crumble early so the apples don’t overcook (or they will turn into applesauce)!
Storage, Freezing, and Leftovers
Prep ahead: Prepare this apple crumble recipe up to 24 hours before baking. If making ahead, toss the apples with a spoonful of lemon juice so they don’t brown.
Leftovers: Once baked, store the crumble in the fridge or on the counter for up to 2 days.
Freezing: Apple crumble can be frozen either before or after baking. Thaw in the fridge overnight and bake as directed adding about 5 to 10 minutes to the baking time
Apple Crumble vs. Cobbler vs. Crisp
Apple crumble (as in this recipe) has a simple streusel topping made of butter, flour, sugar, and spices. Apple crisp contains oats and nuts. Apple cobbler is more of a cake-like or biscuit-like topping, depending on the recipe.
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Homemade Apple Crumble
Homemade Apple Crumble is a quick and easy dessert full of warm and cozy Fall flavors.
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
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Preheat the oven to 375°F.
To make the topping, in a medium bowl, combine 1 cup flour, ⅓ cup white sugar, brown sugar, cinnamon, salt, and ginger if using. Add the cold butter and use a pastry cutter to cut in butter until the mixture starts to stick together and form crumbs the size of large peas, about 3 to 4 minutes. Place in the fridge while preparing the apples.
Place the sliced apples in a 2qt baking dish and toss with ¼ cup sugar, 2 tablespoons flour, and cinnamon.
Sprinkle the prepared crumble topping over the apple mixture. Bake uncovered for 35-40 minutes or until golden and the apples are soft.
Serve warm or room temperature with vanilla ice cream if desired.
Use cold butter in this recipe and mix the topping until it starts to stick together and form larger pieces. If it seems powdery, it hasn’t been mixed enough.Refrigerate the topping while prepping the apples, this helps keep it from melting and keeps it crumbly.Use firm apples so they don’t lose their shape and become mushy while baking. Check the apples early, overbaking can cause mushy apples.Adding nuts or granola makes the crumble extra crunchy.Prep ahead: Prepare this apple crumble recipe up to 24 hours before baking. If making ahead, toss the apples with a spoonful of lemon juice so they don’t brown.
This blackened chicken recipe is made with a blend of savory spices, dried herbs, and just a touch of heat. It’s pan-fried to perfection for a delicous meal.
It’s delicious, healthy, and can be enjoyed on its own or over a salad.
This blackened chicken recipe uses a homemade seasoning blend that is packed with flavor. You can adjust the salt and the heat to your preference.
It’s easy to pan-fry and cook in minutes with a flavorful blackened crust.
Serve it right out of the pan or slice it and enjoy over salad or pasta. This recipe also makes a great blackened chicken sandwich with a slice of cheddar and some coleslaw.
Chicken – Use large boneless, skinless chicken breasts or skinless chicken thighs. Pat them dry to ensure the blackened seasoning adheres properly, and they crisp nicely. Chicken cutlets can also be used in this recipe.
Blackened Seasoning — Flavorful spices like paprika, cumin, oregano, garlic, and onion powder create the base, while cayenne and chili powder add a kick. Feel free to adjust the seasonings (this spice blend can be made low-sodium if needed). For a milder version, replace the cayenne with black pepper.
Sugar – Brown sugar helps the blackened seasoning glaze onto the chicken, but you can use maple syrup or honey. Even a sugar-free sweetener like Monk fruit or Stevia in place of sugar will work!
How to Make Blackened Chicken
Prepare the blackened seasoning mix and set aside, as per the recipe below.
Slice chicken breasts in half horizontally and rub the seasoning over both sides of the pieces.
Pan-fry chicken in oil on medium heat until blackened and cooked through.
Let chicken rest for 5 minutes before serving.
Serving Suggestions
Chop or slice the chicken and add it to a salad – it’s great on cobb salad.
Slice after cooking to make tacos, top with cabbage and pineapple salsa.
Make a blackened chicken sandwich in a hamburger bun with a slice of cheddar and a scoop of slaw.
Keep leftover blackened chicken in a covered container in the refrigerator for up to 4 days or freeze cooled portions in zippered bags for up to one month.
Ways to Use Blackened Chicken
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Blackened Chicken
Blackened chicken is seasoned with a bold blend of spices and pan-fried until charred and crispy on the outside.
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
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In a small bowl, combine the spice mixture. Set aside.
Cut the chicken breasts in half horizontally to create 4 thinner chicken fillets.
Rub the blackened seasoning over both sides of the chicken.
Heat the olive oil in a 12-inch cast iron skillet over medium heat.
Once hot, add the chicken and cook for about 4-6 minutes per side or until blackened and cooked through.
You can use a premade blackened seasoning if you prefer. Premade seasonings tend to be saltier. Cook the chicken to an internal temperature of 165°F. Leftovers can be stored in an airtight container in the fridge for up to 4 days. To bake in the oven:
Preheat the oven to 425°F.
Prepare the chicken as directed and rub it with oil and then the seasoning.
Place the chicken in a baking dish and bake for 17 to 20 minutes or until cooked through.
Homemade raisin sauce is the perfect addition to a holiday ham!
This old fashioned raisin sauce recipe is easy to make with fresh citrus flavor and lots of plump raisins. Spoon it over slices of baked ham for serving.
Sauce – Water and brown sugar are the base of this sauce. Light or dark brown sugar work just fine. A splash of apple cider vinegar balances the sweetness.
Seasonings – Cloves are fragrant and add a little spice. Use whole cloves (and count them to ensure you don’t miss any!) so they’re easy to remove after cooking. You can add a pinch of cinnamon in place if you don’t have cloves.
Raisins – Use regular raisins or golden raisins in this sauce. Other dried fruits can be added if you’d like.
Add-Ins –Feel free to stir in some brandy, bourbon, whiskey, or rum (don’t worry—the alcohol burns off)! Add rum extract for a delicious rum-raisin sauce to serve over homemade ice cream.
PRO TIP: Be sure to count your cloves as you add them so you can ensure they’re removed. The color can blend with the raisins, so knowing how many ensures nobody gets a spicy bite!
How to Make Raisin Sauce
Simmer this raisin sauce to make the best glaze for ham or other meat dishes.
Simmer the sauce ingredients per the recipe below.
Add raisins & orange zest and simmer.
Remove from heat, stir in butter & salt.
Discard cloves & serve warm.
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Raisin Sauce for Ham
This sweet raisin sauce makes the perfect glaze for ham or other meat dishes.
This Ham Glaze adds the most beautifully delicious sticky exterior to any baked ham recipe!
For a beautifully sweet-salty flavor, this ham glaze recipe needs just a few minutes and a handful of ingredients.
Ham Glaze Tips
A ham glaze is really easy to make and adds the most delicious flavor to a roast ham.
Score the ham: For the best results, score the ham or thin skin on top to allow the glaze to get into the meat, especially if you aren’t using a spiral ham. Spiral cut hams don’t need scoring as the glaze seeps between the slices naturally.
Remove the rind if needed: Most store-bought hams come without the rind. If your ham has a tough, thick, leathery rind, remove it, as it won’t soften during cooking. Look for a fat layer underneath, and if it’s present, you can score it for better results.
How To Make A Glaze For Ham
The ham glaze below needs just a handful of ingredients.
Sweet: The caramelization of the sugars creates a delicious, sticky exterior. This recipe uses brown sugar, but you can replace it with honey, melted apricot jam, or apple jelly.
Tangy: I most often use orange or pineapple juice. You can also replace it with apple juice.
Spices: I always add Dijon mustard to ham with a pinch of clove or ginger.
When to Glaze the Ham?
Glaze the ham about 20-30 minutes before it’s done cooking (when it reaches about 115 to 120°F on a meat thermometer) to avoid burning the sugars. Use a brush to generously apply the glaze on the outside, and you can repeat the basting for extra flavor.
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Carrot cake oatmeal is like having dessert for breakfast.
Shredded carrots and warm seasonings are stirred into a hearty bowl of oatmeal with a swirl of homemade cream cheese yogurt on top.
Ingredients for Carrot Cake Oatmeal
Carrot cake oatmeal tastes like dessert for breakfast! It’s an easy-to-cook morning meal that’s packed with protein, fiber, and good all-day-energy.
Oatmeal – This recipe uses old-fashioned oats, also known as rolled oats, as they have the best texture. You can use quick oats but may have to adjust the milk/water.
Carrots – Shred the carrots on the larger side of a box grater before adding to the oatmeal.
Liquid – I use a combination of water and milk to make these oats nice and creamy. Any type of milk can be used.
Add ins – Add in anything you like to add to carrot cake. I love raisins and chopped nuts. Try pecans, almonds, coconut or pineapple.
The Best Topping
This carrot cake oatmeal is topped with a cream cheese yogurt that resembles frosting. It’s pprotien packed and delicious. Be sure to let the cream cheese soften for faster whipping.
How to Make Carrot Cake Oatmeal
Easy and delicious is what this cozy breakfast recipe is all about!
Simmer the oats with water, milk, brown sugar, cinnamon, carrots, and raisins.
While the oatmeal is cooking, the cream cheese yogurt.
Stir in the butter and nuts and top with the cream cheese yogurt.
Storing and Reheating Oatmeal
Keep leftover carrot cake oatmeal in a covered container in the refrigerator for up to 4 days. Cream cheese yogurt should be stored separately.
Reheat portions in the microwave or on the stovetop, adding milk as needed.
Freeze portions in zippered bags for up to a month and thaw overnight in the refrigerator.
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Carrot Cake Oatmeal
Start your morning off right with this sweet and creamy carrot cake oatmeal with a cream cheese yogurt swirl!
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
In a medium saucepan over medium heat, bring water, milk, brown sugar, cinnamon, vanilla extract, and salt to a boil. (Keep an eye on it to ensure it doesn’t boil over)
Add the oats, carrots, and raisins, reduce the heat to medium low, and let simmer for 18 to 21 minutes stirring frequently so the milk doesn’t burn.
While the oatmeal is cooking, in a small bowl whisk the cream cheese until fluffy and smooth. Gradually add the yogurt, stirring after each addition. Stir in the cinnamon.
Remove the oats from the heat and stir in walnuts and butter. Top with the cream cheese and additional walnuts if desired.
Leftover oatmeal can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stovetop with a little bit of milk, stirring until heated through.
This copycat honey-baked ham recipe is a delicious twist on our favorite brown sugar glazed ham!
This honey-baked ham is easy! A spiral-cut ham is brushed with a sweet honey glaze and baked to perfection for a tender, sticky-sweet finish!
Spiral ham is great for Easter or Christmas, and it’s also perfect as a Sunday supper.
This post, including the recipe, is not associated with nor endorsed by The Honey Baked Ham Company, LLC. This post is not for a product or service. Honey-baked ham in this post refers only to a copycat recipe for ham baked with honey.
Ingredients for Honey-Baked Ham
A tender glazed ham is always on our holiday table – it’s easy to make with ingredients you have on hand.
Ham – This copycat honey-baked ham recipe starts with a spiral ham that is already sliced and ready to bake. If using a ham that is not spiral cut, I would suggest scoring the ham before baking.
Glaze – The glaze is what makes this recipe next level. It’s a simple mixture of honey, butter, brown sugar, and some add-ins for flavor.
Variations
Swap out the honey with maple syrup for maple glazed ham.
Add a splash of orange juice or pineapple juice to the glaze if you’d like.
This recipe calls for a pinch of ground cloves (whole cloves won’t work); you can substitute other warm spices like cinnamon.
How to Cook Honey-Baked Ham
Place the ham cut side down in a rimmed baking pan and cover with foil. Bake until the ham reaches 135°F per the full recipe below.
Brush the ham with the glaze mixture and turn the oven up to 425°F to caramelize the glaze. Remove the ham from the oven when the temperature reaches 140°F.
Copycat honey baked has an easy ham glaze with honey and a bit of brown sugar. The glaze gets beautifully caramelized on the ham… and on your pan! Since the glaze can be sticky, line the baking pan with thick foil (or no-stick foil) for easy cleanup.
How Long to Cook a Spiral Ham
A spiral ham is usually fully cooked and needs heating (double check on the package you buy). A lower temperature allows the ham to cook through and become tender and juicy. If the temperature is higher, the edges can dry out before the center is warm.
A fully cooked spiral ham will take about 13-17 minutes per pound in a 325°F oven.
A partially cooked ham needs longer, about 20 minutes per pound when roasting.
Check the label on your ham to ensure it is fully cooked for the recipe below. Ham should be cooked to an internal temperature of 140° F with a thermometer like this one.
Storing Leftover Ham
You can buy ham well before you bake it! Keep an eye open for sales because ham can often be stored in the refrigerator for a month or more before cooking – double check the best-before date on the package.
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Copycat Honey Baked Ham
This honey baked ham copycat recipe is tender and juicy with a delicious honey glaze.
Prep Time 15 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours15 minutesminutes
Preheat the oven to 325°F.
Remove the packaging and plastic disk from the bottom of the ham and discard. Place ham in a shallow roasting pan, cut side down, and cover the ham and pan with foil.
Bake for 12 to 16 minutes per pound until it reaches an internal temperature of 135°F.
While the ham is baking, in a small bowl combine honey, butter, brown sugar, Dijon mustard, garlic powder, and cloves. Mix well.
Once the ham reaches 135°F, remove it from the oven. Turn the oven up to 425°F. Brush the ham generously with the honey glaze, I recommend 2 to 3 coats of glaze.
Return to the oven and cook uncovered for 15 to 20 minutes or until ham reaches 140°F and the glaze is browned.
Remove the ham from the oven and rest at least 15 minutes before cutting. Spoon juices over the ham before serving if desired.
The shapes and sizes of ham can vary, to get the best results, use a thermometer to ensure your ham reaches 140°F but doesn’t overcook.Cloves can be substituted with pumpkin pie spice, cinnamon, or other warm spices.The glaze should be added toward the end so it doesn’t burn. Broil the ham for a few minutes if desired.Nutritional information is an estimate and can vary.
Butter tarts are a classic Canadian treat and a personal favorite!
Flaky tart shells are filled with a gooey butterscotch flavored filling and baked until golden! These little tarts are ready in less than 30 minutes.
What is a Butter Tart?
Canadian butter tarts are simple, rustic, and unforgettable! These little pastries made by baking a buttery brown sugar filling in a light and flaky tart shell. The filling is somewhat similar to pecan pie filling but often with raising or currants (you can make it with pecans too).
This easy butter tart recipe makes melt-in-your-mouth tartlets in less than 30 minutes from start to finish!
Use homemade or prepared pie dough or purchased tart shells if you’d like.
Ingredients for Butter Tarts
TART SHELLS: Use pre-made pastry shells or cut pie crust pastry and place it in muffin tins. No need to pre-bake – easy peasy!
FILLING: To create the richest, sweetest flavor, use real butter (itâs in the name, after all). If using unsalted butter, add a pinch of salt. Dark brown sugar has the more flavor, but light brown sugar can be used in place.
FRUIT: We use raisins, although currants are another traditional ingredient for butter tarts. You can leave the dried fruit out if you’d prefer.
EXTRAS: Be careful not to over-stuff butter tarts with too many extras since the thick, sweet filling is where all the flavor is. Toasted and chopped nuts like walnuts, pecans, peanuts, coconut, mini white or chocolate chips, and even toffee bits are fun ways to make butter tarts different every time!
How to Make Butter Tarts
Cream butter and sugar in a bowl (as per the recipe below).
Add corn syrup, egg, and salt.
Pour the mixture into tart shells and bake until the filling is set and the crusts are golden brown.
Storing Butter Tarts
Butter tarts can be stored at room temperature in a covered container for up to 3 days. Wrap butter tarts in plastic wrap in the freezer for up to 3 months. Thaw at room temperature.
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Butter Tarts
Flaky mini pie shells are stuffed with a gooey rich filling and baked until perfectly golden!
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Preheat the oven to 350°F.
Place the tart shells on a rimmed baking sheet or use a 3-inch round cookie cutter to cut the pie crust into 12 circles. Gently place each into a muffin pan.
In a medium bowl, beat the egg. Whisk in brown sugar, vinegar, and vanilla.
Add the melted butter and stir well to combine.
Divide the raisins over the tart shells and pour the filling mixture overtop.
Bake for 19-22 minutes or until set.
Cool to room temperature before serving.
Replace raisins with chopped pecans if desired. Butter tarts can be stored in an airtight container for up to 3 days at room temperature. Wrap butter tarts in plastic wrap in the freezer for up to 3 months. Thaw at room temperature.
These slow cooker pulled pork sandwiches are ideal for lunches, dinners, tailgate parties, or potlucks!
Pork shoulder is cooked in the crockpot with a sweet and zesty homemade BBQ sauce to make meat so tender, you can shred it with a spoon!
Zesty Pulled Pork sandwiches
Hot and ready – pulled pork sandwiches are so easy when they’re made in the Crockpot!
Cooking in the slow cooker makes this a set-it-and-forget-it kind of meal.
Everyone loves pulled pork; there’s nothing better to serve for a summer BBQ, game day, or Sunday supper.
Serve it as this as sandwiches, spooned over mac and cheese, or with mashed potatoes.
Choosing Pork for Pulled Pork
When choosing pork for pulled pork, look for well-marbled meat with plenty of fat. The best choice of meat for this recipe is pork shoulder which can also be called picnic roast, Boston butt, blade roast, or pork butt. It’s affordable and becomes buttery tender when slow-cooked. Boneless or bone-in can be used.
Avoid leaner cuts like pork loin or center-cut chops. They don’t have enough fat and can result in dry and tough meat when slow-cooked too long.
Other Ingredients for Pulled Pork Sandwiches
Seasonings – I season the pork simply as the sauce adds love of flavor. You can add additional spices to the pork before browning such as garlic powder to taste or for a smoky flavor, a bit of smoked paprika or a dash of liquid smoke.
Homemade Sauce – The secret to this recipe is in this homemade sauce! The pulled pork is cooked in a tangy BBQ sauce with apple cider vinegar, ketchup, molasses, and the secret ingredient is chili sauce. If you don’t have chili sauce, you can use additional ketchup.
Chili sauce is not spicy, its similar to tangy ketchup. The brand I buy is Heinz chili sauce and it’s sold near the ketchup.
Do not use a spicy chili sauce in this recipe or it will be too hot! You can make your own homemade chili sauce here.
Coleslaw – I love a good zesty coleslaw with pulled pork sandwiches for fresh flavor. Use store-bought shredded cabbage and the quick creamy coleslaw dressing below. Leftover slaw or dill pickle slaw are also great additions.
Rolls – Anything goes, brioche, hamburger buns, or ciabatta rolls. I like to toast the rolls with garlic butter.
Brown the porkMake the sauce
How to Make Crockpot Pulled Pork
This pulled pork recipe is zesty with a homemade sauce.
Mix the sauce ingredients together according to the recipe below.
Brown the pork, place in a 6qt slow cooker and pour the sauce overtop. Cover & cook until tender.
Remove the pork and cooking liquid from the Crockpot. Shred the pork, discarding any large pieces of fat.
Return shredded meat to the pot, stir in the sauce & keep on warm.
What to Serve With Pulled Pork
We most often make this recipe into pulled pork sandwiches but great over mac and cheese, or nachos. Some of our favorite side dishes are typical BBQ fare and make ahead salads.
How to Store Leftovers
Keep leftover Crock Pot pulled pork separate from coleslaw in a covered container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave for additional bbq pork sandwiches. Keep coleslaw refrigerated for up to 4 days
Leftovers can be stored in the freezer for up to 4 months.
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Crockpot Pulled Pork
This is the last pulled pork recipe you’ll ever need! shredded pork is tender and delicious in this sweet & tangy sauce!
Prep Time 20 minutesminutes
Cook Time 5 hourshours30 minutesminutes
Total Time 5 hourshours50 minutesminutes
To Make the Pork
For the sauce, in a medium bowl, combine apple cider vinegar, ketchup, chili sauce, brown sugar, molasses, Worcestershire sauce, dry mustard powder, and pepper in a bowl.
Cut the pork shoulder in half and season with 1 teaspoon salt and ½ teaspoon black pepper. Heat a large skillet over medium-high heat and brown the pork on all sides.
Place the seared pork in a 6-quart slow cooker and pour the prepared sauce over it, ensuring it’s well coated.
Cook the pork on low for 8-10 hours or high for 5-6 hours or until it’s fork-tender (to quickly check it, pull a little piece of pork, it should be very tender). If the pork is not tender, it likely needs more time, cover and cook 1 hour more. While the pork is cooking, prepare the coleslaw below.
Remove pork from the slow cooker, discard any large pieces of fat. Remove the liquid from the slow cooker and skim any fat off the top, strain the sauce if desired.
Shred the pork using two forks and return it to the Crockpot. Add the sauce a bit at a time to reach desired consistency.
Drizzle with a little bit of barbecue sauce if desired.
Opening the slow cooker lets heat out and will increase the cooking time. Bone in pork works well in this recipe, no changes in cooking times are needed. Check the pork quickly, if the pork is not tender, cover and cook 1 hour more and check it again. If the pork is ready early, turn the slow cooker to warm. The pork can rest for a few hours at warm either before or after shredding. For a lighter dressing, combine the following: ⅓ cup light mayonnaise ¼ cup plain Greek yogurt 1 tablespoon white vinegar ½ teaspoon sugar ½ teaspoon celery seeds ⅛ teaspoon salt
This foolproof recipe for dry rub chicken wings takes just a few ingredients from the pantry to make!
These dry rub wings come out crispy and juicy with a light, sweet spicy flavor cooked right in!
Air fry or bake them to crispy perfection just in time for the big game or movie night!
Delicious Crispy Chicken Wings
This dry rub for chicken wings is the perfect blend of herbs and spices and can easily be modified to suit your flavor preferences!
Skip Buffalo Wild Wings and make these right at home.
Ingredients for Dry Rub Wings
Chicken – To save time, purchase fresh split chicken wings that are already split into flats and drums (with the wing tips discarded). If you have whole chicken wings, they should be split by cutting them apart at the joints.
Dry Rub –Pull out a few seasonings from the spice cabinet for this uniquely delicious spice blend! Add more or less chili powder or cayenne to suit your heat preference. A sugar-free substitute for brown sugar can be used as well.
Variations
Add your own favorite seasonings or spices.
This blend is great on baked chicken thighs or breasts as well.
How to Make Dry Rub Chicken Wings
Dry rub wings come out crispy and juicy with a light, sweet spicy flavor cooked right in!
Stir together the rub ingredients.
Prepare wings as directed in the recipe below.
Toss wings in dry rub mixture (reserve 1 tablespoon).
Air Fryer:
Place wings in a single layer in a preheated air fryer and cook until crisp and cooked through.
Sprinkle wings with reserved dry rub before serving.
Oven Baked:
Toss wings with 1 tablespoon of flour and 1 tablespoon of baking powder.
Chill wings for 30 minutes in the refrigerator.
Toss wings with oil and dry rub.
Place wings in a single layer on a prepared baking rack and bake until crispy and cooked through.
Sprinkle wings with reserved dry rub before serving.
Dips & Sauces for Wings
Serve dry rub chicken wings on their own with carrots and celery or serve them with your favorite dipping sauces.
Keeping Chicken Wings Crispy
For best results, patting the wings dry before seasoning is an important step to ensuring the oil and dry rub evenly and thoroughly coat the wings. This helps remove excess moisture so the skin stays extra crispy.
Placing wings in a single layer with space between them in the Air Fryer ensures the hot air will circulate all around them, cooking them evenly. This same method applies to wings baked on a rack instead of directly on a baking sheet.
Store leftover dry rub chicken wings in a covered container for up to 4 days and reheat them in a preheated Air Fryer or under the broiler.
Our Favorite Party Wings
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Dry Rub Chicken Wings
These chicken wings are crispy and juicy with the perfect mix of sweet and spicy!
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Preheat the air fryer to 400°F.
Stir together the rub ingredients.
Pat the wings dry with a paper towel, toss them in olive oil, and then sprinkle generously with the dry rub, reserving 1 tablespoon of the rub. Gently massage the rub into the wings.
Place the wings in the air fryer basket in a single layer. Cook for 15 minutes.
In a clean bowl, toss the wings with the remaining rub and cook for an additional 4 to 5 minutes or until crisp and cooked through.
To bake in the oven, toss the wings with 1 tablespoon flour, 1 teaspoon of baking powder. Refrigerate 30 minutes (or up to 4 hours) uncovered.
Toss the wings with olive oil and then rub with the dry rub mixture.
Place the wings on a rack that has been sprayed with cooking spray.
Cook in a 425°F oven for 20 minutes, flip, and bake for an additional 15 to 20 minutes. Broil for a few minutes to crisp.
This is a family favorite meal that’s easy to make.
Brined and seasoned in a sweet and savory rub, air fryer pork chops are tender and juicy every time.
Tender and Juicy!
So simple! The whole family will love these air fryer boneless pork chops and you’ll love how easy they are to make!
Pork chops are versatile, affordable, and can be enjoyed hot or cold. Make extra to enjoy all week long.
Ingredients for Air Fryer Pork Chops
Pork Chops – This recipe uses boneless pork chops about ¾-inch thick. If using thinner pork chops, you’ll need to cook them for less time, while bone-in chops will need a few minutes more.
Brine (optional) – A brine is a mixture of water, salt, and sugar that makes pork chops tender and flavorful. This brine is optional but it is recommended for the best results. No time to brine? Add a teaspoon of salt to the rub mixture instead.
Rub – In addition to salt and pepper – brown sugar, chili powder, and garlic powder add great flavor. You can add other herbs/spices like paprika or onion powder.
How to Make Air Fryer Pork Chops
Air fryer pork chops are fast and easy.
If using the optional brine, cool it and brine the chops for at least 30 minutes, up to 2 hours.
Season pork chops with the brown sugar rub.
Cook pork chops according to the recipe below (400°F for 12 minutes).
These easy baked pork chops are brined, seasoned, and broiled a perfect bite every time! You can bake them at different temperatures, so they’re a great main dish to go with all kinds of sides!
Tips for Perfect Pork Chops
Avoid crowding the basket so the hot air can freely circulate around the food.
Cook times depend on the thickness of the meat; it’s easy to overcook pork chops so check them early.
For juicy pork chops, cook to an internal temperature of 145°F.
Remove them from the air fryer at 140°F as the temperature will rise as they rest (carryover cooking).
Leftovers?
Keep leftover air-fried pork chops in an airtight container in the fridge for up to 4 days. Reheat in the air fryer.
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More Air Fryer Favorites
This air fryer pork chops recipe is an easy family favorite! Here are more air fryer recipes you’ll love.
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Air Fryer Pork Chops
Brined pork chops are rubbed with spices and air-fried until juicy & tender!
Prep Time 10 minutesminutes
Cook Time 12 minutesminutes
Brine time 30 minutesminutes
Total Time 52 minutesminutes
Brine (optional, see notes)
For the Brine (OPTIONAL)
In a medium saucepan, combine water, salt, sugar and peppercorns. Bring to a boil over high heat. Once the salt and sugar are dissolved, remove from heat and cool completely.
Place the pork chops in a large bowl or freezer bag. Pour the cooled brine over the pork chops and let sit in the refrigerator for at least 30 minutes or up to 2 hours.
Drain well, discard the bring and pat the pork chops dry with a paper towel.
To Air Fry The Pork Chops
Preheat the air fryer to 400°F.
In a small bowl, combine brown sugar, chili powder, garlic powder, and black pepper (if you are not using the brine, add 1 teaspoon of kosher salt).
Using a sharp knife, cut a few slits in the fat cap on the sides of the pork chops. Massage the brine into both sides of the pork chops.
Place pork chops in a single layer in the air fryer basket and cook 12 minutes, turning after 6 minutes or until chops reach 140°F. Do not overcook.
Transfer the chops to a plate and let rest for 5 minutes before cutting.
Brine: The brine is optional but recommended. To cool it quickly, use less water in the brine and add ice. Salt: If you skip the brine, add kosher salt to the rub mixture, if using table salt, reduce the amount. Cooking time: Thinner chops will need less time while thicker chops may need an extra minute or two. Use a meat thermometer to ensure the pork chops do not overcook. Internal temperature: The pork should be cooked to 145°F. I remove the pork at 140°F as the temperature will continue to rise as it rests. Do not overcook.
Skip the store bough bottles, making stir fry sauce at home is so easy!
This easy recipe is perfect which chicken, shrimp, or beef and your favorite vegetables for a quick and easy meal.
Homemade is Best!
This stir fry sauce recipe is versatile, easy, and flavor packed.
Tailor it to your likes – add a little heat or some extra sweetness if you’d like!
This sauce can go beyond a stir fry, heat and serve it over rice, or use it as a marinade for beef or pork.
Prep ahead and keep it in the fridge for easy meals!
Ingredients in Stir Fry Sauce
Garlic & Ginger: Fresh garlic and ginger add the best flavor; if needed, substitute garlic powder and ground ginger.
Chicken Broth: Chicken stock or broth adds depth and flavor while a bit of water keeps the sauce from being too salty.
Soy Sauce: Essential for umami or savory flavor. I prefer low sodium to keep this stir fry sauce recipe from being too salty. If using regular soy sauce, use a bit less and add extra water.
Brown Sugar: This lightly sweetens the sauce, you can add more to taste. Use honey or maple syrup as substitutes.
Variations – Don’t be afraid to add a little extra ‘zing’ like cayenne pepper or red pepper flakes, or even a squeeze of sriracha.
How to Make Stir Fry Sauce
This stir-fry sauce recipe is so easy, simply shake and enjoy!
Combine all ingredients in the recipe below in a jar with a tight-fitting lid and shake to mix.
Refrigerate for up to one week.
Serving Suggestions
It’s perfect with almost any protein, from beef stir fry to tofu, chicken, or shrimp.
Use this easy stir-fry sauce with any variety of stir fry vegetables – try broccoli, mushrooms, onion, bell peppers, carrots, or snow peas/snap peas.
Whisk the sauce over medium-high heat in a small skillet until thickened, and pour over a bowl of rice or noodles as an easy side dish.
The cornstarch will settle to the bottom. Shake the jar vigorously to mix it back in before using.
Savory Stir Fries
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Stir Fry Sauce
This Stir Fry Sauce uses simple ingredients and is ready in minutes!
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Total Time 15 minutesminutes
In a jar with a tight-fitting lid, combine all ingredients. Shake well to mix.
Store in the fridge for up to 1 week. Shake very well before using.
To Use Stir-Fry Sauce
To make a stir fry, cook meat and vegetables in a large skillet with a bit of oil.
Move meat and veggies to one side of the pan and pour the desired amount of stir fry sauce into the empty side. Allow it to simmer until thickened.
Mix well with the meat and vegetables and serve.
The cornstarch will settle to the bottom of the jar. Shake the jar vigorously to mix it back in before use.
Use fresh ginger and garlic if possible, the flavor is so much better.
Add sriracha or chili flakes for a little bit of heat.
For a thicker sauce, add extra cornstarch or create a slurry.
To thicken the sauce further, combine equal parts of cornstarch and water and graudally add it to the simmering sauce while whisking.
This classic chocolate cupcake recipe is perfect for any occasion.
Moist, chocolatey, and made with simple ingredients, these sweet treats will turn any frown upside down!
Enjoy them frosted, filled, or simply sprinkled with powdered sugar.
The Best Chocolate Cupcakes!
Quick and easy chocolate cupcakes can be baked in mini, regular, or jumbo-sized!
Perfect for birthday party decorating! Let little guests frost and decorate their creations with sprinkles, gummy candies, chocolate, or white chocolate chips.
Bake, cool, and freeze cupcakes for up to a month.
Perfectly portable! Pop one in a backpack, briefcase, or lunch kit for a quick treat!
Ingredients for Homemade Chocolate Cupcakes
Flour: This recipe uses all-purpose flour; other varieties of flour have not been tested.
Oil: Use a neutral oil, like canola or vegetable oil. This will keep cupcakes moist without changing the flavor.
Brown Sugar: Adds a rich, caramel-like sweetness and adds texture.
Buttermilk: Creates a tender crumb and helps these cupcakes to rise. No buttermilk? Mix a bit of lemon juice or vinegar with regular milk as a quick fix.
Egg: Room-temperature eggs mix more evenly; if you’re short on time, warm your egg in a bowl of warm water.
Vanilla: Adds flavor.
Cocoa Powder: Unsweetened cocoa powder adds a rich chocolate flavor and adds to the texture of these cupcakes.
Baking Soda: This leavening agent gives rise to your cupcakes. Fresh baking soda is crucial for proper lift.
How to Make Chocolate Cupcakes
In one bowl stir together the wet ingredients until combined, as described in the recipe card below.
In another bowl, whisk the dry ingredients together. Add the dry ingredients to the wet.
Bake in prepared muffin tins until a toothpick comes out clean.
Cool completely before frosting.
Mini cupcakes: Bake for 14-16 minutes
Regular cupcakes: Bake for 18-22 minutes
Jumbo cupcakes: Bake for 22-25 minutes
Frosting for Cupcakes
Keeping Cupcakes Fresh
Keep chocolate cupcakes in a covered container for up to 4 days.
Pop baked and cooled cupcakes into zippered bags, toss them in the freezer, and they’ll stay fresh for up to 4 months. When you’re ready to frost, simply thaw them out first.
For frosted cupcakes, wrap them snugly in plastic and freeze for up to 3 months.
Frostings and Toppings
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Chocolate Cupcakes
Chocolate cupcakes are moist, fluffy, and have a burst of rich chocolate flavor in every bite!
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Author Holly Nilsson
Preheat oven to 350℉. Line a muffin tin with 12 paper liners.
In a large bowl stir together oil, brown sugar, buttermilk, egg and vanilla.
In a second bowl whisk together the flour, cocoa powder, baking soda, and salt.
Slowly add the dry ingredients into the wet ingredients and stir just until mixed. Be careful not to overmix.
Evenly divide cupcake batter into prepared muffin tin.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Allow cupcakes to cool completely before covering with frosting.
Chocolate cupcakes can be stored in a covered container on the counter for up to 4 days. To freeze, let them cool and store in a zippered bag in the freezer for up to 4 months.
I love this slow cooker ham recipe for so many reasons!
With just a few minutes of prep time, you can set it and forget it.
Crockpot ham slow cooks to ensure a tender, juicy ham that’s cooked to perfection.
Making ham in a slow cooker frees up your oven for other dishes.
Customize CrockPot ham with your favorite glaze or seasonings.
How to Make Crock Pot Ham
I prefer a spiral ham as it’s easy to cut and cook, but of course, any kind of smoked ham will do!
Sprinkle a little bit of brown sugar in the slow cooker. Add the ham.
Mix the glaze & pour it over the ham.
Cover and allow the Crock Pot to do all of the work!
Creating a glaze for your Crock Pot Ham is incredibly easy! This recipe combines jelly and brown sugar for sweetness, while Dijon mustard adds a subtle tang.
We prefer a homemade glaze and discard the glaze packet that comes with the ham. You can substitute the glaze in the recipe with the glaze that comes with your ham if you’d prefer.
You can add ½ cup of pineapple juice to the slow cooker if desired but liquid does not need to be added to the slow cooker, the ham will release juices.
How Long to Cook a Ham
A smoked ham should be cooked to a temperature of 140°F on a meat thermometer. This will take 4-5 hours on low for an 8-10lb ham. Ensure the ham isn’t overcooked, or it won’t be tender. This recipe uses spiral ham which is smoked (fully cooked).
How Much Ham Per Person?
When buying ham, account for: 1/4 – 1/3 lb. per person of boneless ham 1/3 – 1/2 lb. per person of bone-in ham
What to Serve With Ham
This is a great holiday recipe, perfect for Christmas or Easter dinner. Slice the ham, place it on a platter, and garnish with herbs or additional rosemary.
Store leftover ham in an airtight container in the fridge for up to 5 days. Reheat slices in the microwave or in a skillet over the stove. Leftover ham can also be added to your favorite recipes.
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Crock Pot Ham
Crock Pot Ham is the perfect holiday ham recipe. It takes just 5 minutes of prep and the slow cooker does all of the work!
Prep Time 15 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours15 minutesminutes
For the glaze, in a small saucepan over medium heat, melt the apple jelly. Whisk in ½ cup brown sugar, dijon mustard, apple cider vinegar, garlic powder, and ground ginger. Bring to a boil and let boil for 1 minute, stirring often.
For the ham, in the bottom of a 6 to 7 quart slow cooker, sprinkle ¼ cup of brown sugar.
If the ham has a plastic disk in the center, remove and discard it. Use a knife to score the top of the ham in a criss-cross pattern.
Before putting the ham in the slow cooker, separate the layers of ham and brush them with glaze. Place the ham into the slow cooker and pour remaining glaze over the top.
Cover slow cooker (see note), add rosemary sprigs and cook on low 4-5 hours or until the ham reaches 140℉.
If the ham is too large for the lid to close completely, cover the slow cooker with foil and place the lid on top of the foil to seal in the heat. Be sure to check your package to ensure that the ham is smoked/ fully cooked. The package will tell what temperature the ham needs to reach. Apple jelly can be substituted with apricot jam/jelly, apple butter, or even orange marmalade. If using a ham that is not a spiral ham, I recommend scoring the ham.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Cinnamon rolls are fluffy and delicious with buttery flavor.
Soft dough is filled with sweet cinnamon sugar, rolled up, and baked to perfection. Top it off with a buttery frosting for the perfect bite!
Enjoy them as a special breakfast treat, a holiday tradition, or a midday pick-me-up. These cinnamon rolls are so delicious, you won’t be disappointed!
We Love These Cinnamon Rolls!
Although they take a bit of time, cinnamon rolls are easy to make so don’t be intimidated by the yeast. As long as your yeast is fresh, these should work out just fine!
They’re soft, fluffy, and gooey throughout.
These cinnamon rolls are easy to make, even for beginner bakers!
They can be made with a stand mixer or kneaded by hand.
Make them the night before and bake in the morning for a warm, delicious breakfast!
Ingredients for Cinnamon Rolls
Yeast: Active dry yeast is mixed with sugar and warm. If the yeast doesn’t get foamy, it should not be used.
Flour: All-purpose flour or bread flour can be used. I use all-purpose flour since it’s what I usually have on hand.
Butter and eggs: Use unsalted butter and add your own salt. Eggs add flavor and help with the rise, while the butter adds flavor and texture.
Cinnamon Sugar Filling: The filling for these cinnamon buns is a mixture of brown sugar and ground cinnamon. Use either dark or light brown sugar.
How to Make Cinnamon Rolls
Proof the yeast: Combine the yeast with warm water and sugar. The mixture should become foamy.
Make the dough: Warm the milk and butter in a separate bowl. Add the remaining dough ingredients, including the yeast mixture, and knead the dough until smooth.
Let the dough rise: Place it in a warm place for about an hour or until doubled in size.
Add the filling and bake: Roll the dough into a rectangle, spread with softened butter, and sprinkle with cinnamon and sugar. Roll the dough and cut it into individual rolls. Place the rolls in a prepared baking dish and bake them in the oven until they are golden brown.
Enjoy! Once the rolls are done baking, remove them from the oven and let them cool before serving. Don’t forget the cream cheese frosting!
Prepare doughLet it rise Spread with butterAdd cinnamon sugar and roll
Cinnamon Roll Pro Tip
You can use a piece of dental floss to cut the cinnamon roll dough into even pieces. This method helps to avoid squishing the soft dough and gives you more precise cuts than a knife. Use unflavored dental floss, as nobody wants minty cinnamon rolls!
Cinnamon Roll Icing
Cream cheese icing is my favorite way to top fluffy cinnamon rolls. This icing needs cream cheese, butter, and powdered sugar with vanilla for flavor. Be sure to let the rolls cool down before adding the frosting, or the butter in the frosting may melt.
If you’d prefer, you can skip the frosting and drizzle with glaze.
Tips for The Best Cinnamon Rolls
Make sure that all ingredients are at room temperature.
Check the expiration date on your yeast. Expired yeast can prevent the dough from rising properly. Use this yeast testing method to check your yeast.
Allow the dough to rise in a warm place and cover it lightly with a kitchen towel.
You can add chopped pecans, coconut, or raisins to the filling if you like.
If the rolls are browning too quickly in the oven, cover them loosely with foil to prevent them from getting too dark.
My family has dubbed this the best cinnamon roll recipe, and I love that it can be made ahead of time and refrigerated overnight for an easy breakfast.
Cover the prepared cinnamon rolls in a greased 9×13-inch pan with plastic wrap.
When you’re ready to bake the rolls, remove them from the fridge and remove the plastic wrap. With the oven off, cover the rolls with a towel and place a bowl or pan of very hot water in the oven to allow them to rise.
To bake, remove the rolls from the oven (leave the water in the oven) and preheat the oven to the temperature specified in the recipe.
Bake according to the recipe instructions.
The hot water will help to create steam and keep the rolls soft and fluffy as they bake.
To prepare your cinnamon rolls in advance, follow these steps:
Storing Leftover Rolls
Cinnamon rolls can be stored at room temperature for 2 to 3 days. Keep the frosting separate, (store it in the refrigerator) and add it to each roll as you enjoy them.
You can also freeze cinnamon rolls by wrapping them tightly or storing them in an airtight container. You can even individually freeze the rolls for quick treats. The cream cheese frosting can also be frozen, either on the buns or in a separate container.
More Overnight Breakfasts
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Homemade Cinnamon Roll Recipe
This recipe makes soft rolls with sticky-sweet cinnamon filling on the inside and loads of cream cheese icing on the outside!
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Rise Time 1 hourhour30 minutesminutes
Total Time 2 hourshours50 minutesminutes
Servings 15cinnamon rolls
Grease a 9×13 pan or baking dish.
Combine the water, yeast, and 1 teaspoon of granulated sugar in a small bowl. Let the mixture sit for 10 minutes or until it becomes foamy.
In a saucepan, combine the milk, butter, remaining granulated sugar, and salt. Heat the mixture to 120-130°F using a thermometer.
Place 2 cups of flour in a stand mixer. Add the eggs, milk mixture, and yeast mixture and mix until combined.
Using a dough hook, add the flour ½ cup at a time until the dough forms a soft ball that pulls away from the sides of the bowl. Remove the dough from the bowl and knead it on a lightly floured surface until it is smooth and elastic (about 8 minutes).
Place the dough in a greased bowl in a warm place and cover it with a towel for 1 hour or until it has doubled in size.
Roll the dough out into a 15″ x 12″ rectangle. Spread butter on the dough and top it with the brown sugar and cinnamon.
Roll the dough up, starting on the long side. Cut it into 15 pieces and place them in the prepared pan.
Cover rolls with a towel and allow them to rise 30-45 minutes. Preheat oven to 375°F.
Brush rolls with milk and bake 20-25 minutes.
Frosting
While the rolls are baking, combine frosting ingredients with a mixer until fluffy.
Allow rolls to cool for about 10-15 minutes and spread frosting on warm rolls.
Double check the date on your yeast to ensure it has not expired. If you do not have a stand mixer, this recipe will still work but will take a little bit of work to get the dough nice and smooth. Mix in as much of the flour as you can with a spoon and then continue mixing it in by hand. Once the dough is not too sticky, place it on the counter with a little bit of flour and knead it until it is smooth and elastic. This will take about 10 minutes. Bread Machine This dough can be prepared in a bread machine. Combine dough ingredients in the order specified by your bread machine. Set on dough cycle. Let dough rest for 10 minutes once completed and continue with recipe as above. Cutting the rolls: Once rolled into a long log, you will want to cut your cinnamon rolls. Rather than a knife, I use a piece of dental floss. This cuts the rolls evenly without squishing the soft dough. (Be sure it’s not flavored floss, nobody wants minty cinnamon rolls). To Make Ahead Once prepared, place rolls in a prepared pan. Cover with plastic wrap and refrigerate at least 2 hours or up to 24 hours. With the oven turned off, place rolls in the oven and place a bowl or pan of very hot water in the oven next to the rolls. Allow to rise 45 minutes or until doubled in size. To bake, remove the rolls from the oven (leave the water in the oven) and preheat the oven to the temperature specified in the recipe. Place the rolls in the oven, close the door, and bake according to the recipe instructions. The hot water will help to create steam and keep the rolls soft and fluffy as they bake.
Baked French toast casserole combines the best of light, fluffy, and fragrant French toast with the easy prep of a baked casserole!
Featuring cubed bread baked into a sweet custard with a crispy streusel topping, this French toast bake will be a family favorite all year round!
So simple: This overnight French toast casserole recipe is holiday brunch-worthy but couldn’t be easier to make on any day of the week!
Make ahead: Prep and bake or prep and chill in the pan overnight- this recipe fits into your schedule! Perfect for lazy weekends and brunch guests!
Switch up: Use your own add-ins and make a new delicious French toast casserole!
Ingredients for French Toast Casserole
Bread – A loaf of day-old bread works best for absorbing the custard mixture, so check the bakery for yesterday’s bread. Almost any type of bread will work; try brioche, challah, Texas toast, or French bread.
Custard Mixture – An easy egg and cream mixture is sweetened with brown sugar and vanilla and then gently tossed with the bread cubes. This mixture soaks into the bread, adding flavor and the perfect French toast texture.
Topping – A combination of melted butter, brown sugar, and chopped pecans adds a sweet, crunchy layer. Replace pecans with your favorite chopped nuts.
Variations
Perfect as a summer brunch or for Christmas morning breakfast, change the flavor for any occasion. Add bits of sweetened cream cheese.
Summer/Spring – serve with fresh berries like strawberries, blueberries, or raspberries.
Fall – Whisk in some pumpkin puree, pumpkin spice, or mashed banana.
Winter – Stir in, raisins, egg nog, and dried or fresh cranberries.
How to Make French Toast Casserole
Prepare bread cubes and whisk custard ingredients together until smooth per recipe below.
Pour the custard over the bread cubes, add the topping and rest overnight.
In the morning, bake and enjoy.
Storing French Toast Bake
Keep leftover French toast casserole covered in the refrigerator for up to 4 days. Reheat portions in the microwave, oven, or air fryer until warmed through and the topping is crispy again.
Prepare this easy French toast casserole recipe up to 4 months in advance.
To freeze, line the casserole dish with parchment paper, and once the casserole is frozen, remove it and wrap it in plastic wrap and aluminum foil. This frees up the casserole dish until you are ready to bake!
To bake, thaw the casserole in the fridge overnight and bake as directed.
More Make Ahead Breakfast Recipes
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French Toast Casserole
This delightful dish combines classic flavors of light & fluffy French toast with the ease of a breakfast casserole!
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Chill Time 1 hourhour
Total Time 1 hourhour50 minutesminutes
Dry out the cubed bread by leaving it out for a few hours or baking in an oven preheated to 350°F for 6 to 8 minutes.
Grease a 9×13 inch baking dish and spread the bread cubes evenly in the dish.
In a medium bowl, whisk together the eggs, half-and-half, milk, brown sugar, vanilla, and cinnamon until well combined. Pour the egg mixture evenly over the bread.
For the topping, whisk the melted butter and ⅓ cup brown sugar. Stir in the pecans, cinnamon, and nutmeg. Gently spoon the topping over the casserole.
Cover the casserole dish and allow it to sit for at least 1 hour (or up to 48 hours).
Remove the casserole from the fridge and let it rest on the counter while the oven preheats to 350°F.
Bake the French toast uncovered for 40 to 50 minutes or until a knife inserted in the center comes out clean and is hot.
Serve warm with maple syrup, whipped cream or fruit.
Any type of bread will work in this recipe, we prefer dense bread such as brioche or challah.Leftover French toast casserole can be refrigerated for up to 4 days. Reheat portions in the microwave, oven, or air fryer until warm. Optional Streusel Topping: If desired, the pecan topping can be replaced with a streusel topping. Combine 3 tablespoons each brown sugar, flour, and butter with ¼ cup oats, and ½ teaspoon cinnamon. Mix until well combined and sprinkle over the casserole.
Make a batch of mini, regular, or jumbo gingerbread muffins and take them to a breakfast meeting, coffee date, or afternoon playdate!
Ingredients for Gingerbread Muffins
Flour: All-purpose flour is the base of these muffins and provides the perfect texture.
Baking Soda: Reacts with acidic components in the recipe for the perfect rise.
Spices (Ground Ginger, Cinnamon, Cloves): The key to the iconic gingerbread flavor. Adjust the spice levels to tailor the flavor to your liking.
Butter: I use unsalted butter and add a pinch of salt to ensure I get just the right amount. Butter adds richness and moisture to these gingerbread muffins.
Sugar: Adds sweetness but also gives these muffins a tender texture.
Eggs: Eggs bind the ingredients.
Molasses: Gives the muffins their distinctive gingerbread flavor and moist texture. If you prefer a more intense flavor, dark molasses is a good alternative.
How to Make Gingerbread Muffins
Whisk the dry ingredients together in a medium-sized bowl (according to the recipe below).
Beat the butter and sugar until combined. Beat in the eggs and then the molasses.
Combine the dry and wet ingredients.
Pour batter into prepared muffin tins, and bake.
These handy tips apply to all of your favorite muffin recipes!
Filling Muffin Cups: Fill each cup ⅔ to ¾ full for even baking.
Avoid Overmixing: Mix just until the ingredients are combined to prevent tough muffins.
Room Temperature Ingredients: Bring ingredients like eggs and butter to room temperature for a smoother batter.
Check for Doneness: Test with a toothpick early; ovens and pans can vary slightly.
Storing Muffins
Keep gingerbread muffins in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
Add a slice of bread to the container to absorb extra moisture so the muffins stay intact.
Freeze cooled muffins in a zippered bag for up to 1 month and defrost at room temperature before enjoying.
Savor the Holiday Season!
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Gingerbread Muffins
These Gingerbread muffins with spiced crumb topping are packed with flavor and so easy to make!
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Preheat oven to 425°F. Spray 18 muffin cups (regular size) with nonstick cooking spray or line with paper liners.
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, salt, and cloves until combined. Set aside.
In a large mixing bowl using an electric mixer, beat together butter and sugar until combined. Beat in eggs until combined. Beat in molasses until combined.
Add half of the flour mixture and mix just until most of the flour disappears. Add the remaining flour and mix until most of the flour disappears (don’t overmix). Gradually add the water and beat until blended. Scoop batter into prepared muffin pan.
For the toppings, in a small mixing bowl, combine the flour, brown & white sugar, ginger, cinnamon, and salt. Add the melted butter and mix with a fork until it clumps and large crumbs form.
Sprinkle muffin tops evenly with crumb mixture, gently pressing it into the batter.
Bake for 5 minutes then reduce the temperature to 350°F and cook for another 10-12 minutes or until a toothpick comes out clean.
Place pans on rack and cool 10 minutes. Remove muffins from pan and place on wire rack and cool completely.
Store muffins at room temperature in an airtight container for up to 4 days. Freeze cooled muffins in a ziptop bag for up to 1 month, defrost at room temperature.
These glazed carrots are a great side dish with a buttery brown sugar glaze. A little sweet, a little savory, and loved by everyone!
This quick carrot recipe comes together in minutes on the stovetop (in just one pan!).
A Sweet & Easy Side Dish
Glazed carrots are an inexpensive dish with lots of flavor.
The brown sugar glaze uses ingredients you likely have.
It cooks in just one pan, meaning less mess and fewer dishes.
Glazed carrots are super easy to make and add a pop of color and a bit of sweetness to your meal.
Perfect for a weeknight or a holiday like Easter, Christmas, or Thanksgiving!
How to Make Glazed Carrots
You can use this recipe for glazed carrots of any kind. Try regular, rainbow, or baby carrots. Garden fresh carrots are usually more tender and will need less cooking time.
Baby carrots are easiest as you don’t need to peel or chop them.
Combine all ingredients in a skillet or saucepan per the recipe below.
Simmer covered over medium-high heat until fork-tender.
Remove the lid and cook until the glaze thickens. So easy!
Variations
Replace maple syrup with honey if desired.
Add a sprig of fresh thyme, a sprinkle of pecans, or even a squeeze of orange juice or lemon juice.
Garnish with fresh herbs (we like parsley or thyme).
Tips for Perfect Glazed Carrots
You can use fresh or frozen, whole or baby carrots.
Cut the thicker ends of carrots in half so they cook evenly.
Garden carrots will cook faster than store-bought carrots.
Prepare the carrots up to 4 days ahead of time and store them in the refrigerator in a sealed container.
Got Leftovers?
This glazed carrot recipe will last 5 days in the fridge in an airtight container. Reheat leftover glazed carrots in a frying pan, the oven, or a microwave.
They can be eaten chilled and added to salads too!
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Buttery Glazed Carrots
Glazed carrots are a flavorful side dish that’s so simple to make! This recipe can be doubled to feed a crowd.
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Combine carrots, water, brown sugar, butter, and maple syrup in a skillet over medium heat.
Stir occasionally until butter is melted. Increase heat to medium-high and bring to a boil.
Reduce heat to simmer, cover, and cook 8-10 minutes or until carrots are just becoming tender when pierced with a fork.
Remove lid and turn the heat up to high, continue cooking until water is evaporated and carrots are coated in glaze.
Season with salt and pepper and serve warm.
*I recommend using maple syrup but you can substitute honey instead or leave it out entirely for brown sugar glazed carrots. You can use fresh or frozen, whole or baby carrots for this recipe. Ensure the carrots are about the same size so they cook evenly, cut the thicker ends in half if needed. Fresh garden carrots will cook faster than store bought carrots. You can make glazed carrots in the microwave. Place carrots in a dish and add about 1/2″ of water. Cover and microwave for 6-7 minutes or until carrots are tender. Add glaze ingredients and cook 1-2 minutes more.
