Tag: egg free

Eggless Chocolate Sugar Cookies (Easy!)
These Eggless Chocolate Sugar Cookies are soft and thick with just the right amount of crisp around the edges—perfect for a melt-in-your-mouth experience. They combine the rich, buttery goodness of a classic sugar cookie with a deep chocolate flavor that’s absolutely irresistible. With simple ingredients you probably already have in your pantry, you can whip these up in no time. They hold their shape perfectly after baking, making them ideal for decorating. Whether you’re baking with the kids or getting creative with icing and sprinkles, these cookies are as fun to make as they are to eat!

Oriana’s Thoughts On The Recipe

You know how much I love baking, and these eggless chocolate sugar cookies are an absolute favorite in my house! They’re the perfect blend of chocolatey goodness and buttery richness, with a soft, thick center and crisp edges that give them that melt-in-your-mouth texture. And the best part? They hold their shape beautifully after baking, which makes them ideal for decorating.

What I really enjoy about this recipe is how easy it is to whip up with just a few simple ingredients. You likely already have everything in your pantry. Plus, these cookies are egg-free, which means everyone can enjoy them without worry. They’re great for making with kids, too—the dough is so fun to roll out, cut, and decorate together!

If you love getting creative, these cookies are perfect for that! The smooth tops are like little blank canvases waiting for frosting, sprinkles, or whatever decorations your heart desires. Whether for a special occasion or just because, these cookies will brighten anyone’s day.

If you love cut-out egg-free sugar cookies as much as I do, you must try my Eggless Sugar Cookies (vanilla) and my Eggless Royal Icing recipes.

What I Love About This Recipe

Easy to Make with Simple Ingredients: With basic pantry staples like flour, cocoa powder, butter, and sugar, this recipe comes together quickly and easily. No need for complicated steps—just mix, chill, roll, and bake!

Hold Their Shape After Baking: One of the best things about these cookies is that they hold their shape perfectly. Whether you’re using cookie cutters for fun shapes or just making rounds, you won’t have to worry about them spreading too much.

Chocolate and Buttery Goodness!: These cookies are packed with a deep, rich chocolate flavor and that irresistible buttery taste that makes every bite so satisfying. It’s like a cross between a chocolate cookie and a sugar cookie—what’s not to love?

Soft and Thick with Crisp Edges: The texture of these cookies is perfection. They’re thick and soft in the middle, with just enough crispness on the edges. And the best part? They keep their smooth tops, making them ideal for decorating!

They’re So Fun to Decorate!: Decorating these cookies is where the real fun begins. Whether you’re making them for a holiday, a party, or just because, the smooth tops are perfect for icing, sprinkles, or any decorations you love. Get creative!
Potential Cons Of The Recipe

Dough can be a bit soft to work with: The dough can become a little sticky if it’s not chilled enough before rolling.

Cookies may dry out if overbaked: If left in the oven too long, these cookies can become a bit dry, especially around the edges.

Tips To Mitigate These Cons

Chill the dough: Make sure to chill the dough for at least 2 hours before rolling it out. This will make it much easier to work with and help the cookies hold their shape.

Keep an eye on baking time: Bake just until the edges are set. They’ll continue to firm up as they cool, so taking them out a little early ensures they stay moist.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: This provides structure to the cookies. Note: You can substitute with a gluten-free flour blend if needed.
- Cocoa Powder: Adds that rich chocolate flavor. Note: Be sure to use unsweetened cocoa powder for the best taste.
- Baking Powder: Helps the cookies rise slightly and keeps them light and tender.
- Salt: Enhances all the other flavors, balancing the sweetness.
- Butter: Provides richness and flavor. Note: Use dairy-free butter if needed for a dairy-free option.
- Sugar: Sweetens the dough and helps with that smooth, crisp top.
- Cream Cheese: This adds moisture and helps create a soft, tender texture without needing eggs. Note: Use the full-fat version that comes in blocks.
- Vanilla: Adds warmth and enhances the chocolate flavor.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

Sift the flour, cocoa, and baking powder into a bowl. Add the salt and set aside.

Step 2 – Cream Butter And Sugar

Using an electric hand mixer or a stand mixer, beat the butter, sugar, cream cheese, vanilla, and salt at medium speed until smooth and creamy, for 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed.

Step 3 – Add Dry Ingredients

Reduce the speed to low, add the flour mixture, and beat until incorporated and the dough starts to come together.

Step 4 – Roll Out And Chill

Divide the dough into two equal pieces. Place one piece of dough on a big piece of parchment paper (or a silicone mat). Place another piece of parchment on top to prevent sticking. With a rolling pin, roll the dough out to about 1/4-inch thickness (6 mm) thick. Repeat with the second piece of dough.

Place both rolled-out doughs, one on top of the other, on a baking tray and refrigerate for at least 2 hours and up to 2 days. Cover the tray with plastic wrap if you plan to refrigerate for over 2 hours.

Step 5 – Cut

Preheat the oven to 350º F (180º C). Line two baking sheets with parchment paper or silicone baking mats.

Working with one dough sheet at a time, use a cookie cutter to cut the dough into shapes. Transfer the shapes to the prepared baking sheets, spacing them about 1/2 inch apart. Gather up the dough scraps and form them into a disk, then roll out and refrigerate for 15 to 20 minutes.

Step 6 – Bake

Bake for 10 – 12 minutes or until the edges are set. Remove the cookies from the oven and let them sit on the baking sheets for 5 minutes. Then, use a wide metal spatula to transfer the cookies to a wire rack and let them cool completely. Repeat the process to cut and bake the remaining dough.

Step 7 – Decorate As Your Heart Desires

Decorate the cooled sugar cookies as desired. If using eggless royal icing, let the icing dry completely, about 1 1/2 hours, before serving. Once the cookies have completely dried, they can be stored either in an airtight container with waxed paper in between each layer or in an airtight bag in a single layer. You can store them at room temperature for up to 5 days.
Recipe Tips

Don’t skip chilling the dough: This step is key to making the dough easier to handle and ensuring the cookies keep their shape.

Use parchment paper: Rolling out the dough between sheets of parchment paper can prevent sticking without adding extra flour.

Let the cookies cool before decorating: Make sure the cookies are completely cooled before you start decorating so the frosting or icing sets perfectly.
Food Allergy Swaps
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten free flour blend.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Miyoko’s Creamery Organic Vegan Butter. For the cream cheese, I use Violife Just Like Cream Cheese Original.
6 Decoration Ideas

Here are some fun and easy decoration ideas for your eggless chocolate sugar cookies:

1. Chocolate Drizzle

Melt some chocolate (dark, milk, or white) and drizzle it over the cookies using a spoon or piping bag. You can make crisscross patterns or random streaks for a stylish, minimal look.

2. Royal Icing Designs

Use eggless royal icing to create colorful designs on top of the cookies. You can pipe on simple shapes like hearts, stars, or swirls, or even get creative with personalized messages or fun doodles.

3. Powdered Sugar Dusting

After the cookies have cooled, lightly dust them with powdered sugar using a sifter or a small sieve. For a more festive touch, use cookie stencils to create specific shapes or patterns with the powdered sugar.

4. Dip and Dunk

Dip the tops of the cookies in melted chocolate or colored candy melts, and then immediately dip them in crushed nuts, sprinkles, or coconut flakes. This creates a two-tone look with a tasty, textured topping.

5. Cookie Stamps

Before baking, use cookie stamps or a fork to create fun imprints on the dough. The baked patterns can be highlighted with edible glitter or shimmer powder.

6. Buttercream Frosting Fun

Spread or pipe buttercream onto the cookies for a rich and creamy decoration. You can color the buttercream with natural food dyes and add sprinkles or edible glitter on top for extra flair. Buttercream is a great way to add a soft, melt-in-your-mouth texture to contrast the crunchy cookies.

Variations & Additions
- Flavor Boost: Add a little espresso powder to intensify the chocolate flavor.
- Peppermint: Try adding 1/2 teaspoon of peppermint extract for chocolate mint cookies.
- Holiday Themes: Change up the cookie cutter shapes and decorating themes for different holidays, such as Christmas, Halloween, or Valentine’s Day!
Serving Suggestions

These cookies are delicious as-is, but they really shine when you decorate them with colorful icing and sprinkles. Serve them at parties, pack them in lunchboxes, or just enjoy them with a cup of tea or hot cocoa for an extra sweet treat!

Storing and Freezing Instructions

Store Baked Cookies: Plain or decorated cookies keep well in an airtight container at room temperature for up to 5 days.

Freeze Baked Cookies: Plain or decorated sugar cookies freeze well for up to 3 months. Wait for the icing to set completely before layering between sheets of parchment paper in a freezer-friendly container. To thaw, thaw in the refrigerator or at room temperature.

Freeze Cookie Dough: You can also freeze the cookie dough for up to 3 months before rolling it out. Prepare the dough, divide it into two portions, flatten both halves into a disk, wrap each in plastic wrap, and then freeze. To thaw, thaw the disks in the refrigerator, then bring them to room temperature for about 1 hour. Roll out the dough as directed between two pieces of parchment paper, then chill in the refrigerator for 1 hour before cutting into shapes and baking.

Frequently Asked Questions

Can I make these cookies without cream cheese?

I haven’t tried this recipe without the cream cheese yet, so for the best results, I’d definitely recommend sticking to the recipe as it’s written.

How long should I chill the dough?

Chill the dough for at least 2 hours for up to 2 days.

What’s the best way to decorate these cookies?

You can use royal icing, buttercream frosting, or even a simple glaze. Sprinkles and edible glitter are always fun, too! Check out my 6 decoration ideas above.

Will these cookies turn soft or hard?

These are soft cookies with slightly crisp edges.

Can I double this recipe?

Yes, you definitely can! Just make sure your mixer is big enough to hold double the dough.

More Egg-Free Cookie Recipes You’ll Love!

Recipe Card 📖
Eggless Chocolate Sugar Cookies

Oriana Romero

These Eggless Chocolate Sugar Cookies are soft and thick with just the right amount of crisp around the edges—perfect for a melt-in-your-mouth experience. They combine the rich, buttery goodness of a classic sugar cookie with a deep chocolate flavor that’s absolutely irresistible. With simple ingredients you probably already have in your pantry, you can whip these up in no time. They hold their shape perfectly after baking, making them ideal for decorating. Whether you’re baking with the kids or getting creative with icing and sprinkles, these cookies are as fun to make as they are to eat!

Prep Time 15 minutes

Cook Time 10 minutes

Chilling Time: 2 hours

Total Time 2 hours 25 minutes

Servings 24 cookies

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions

Sift the flour, cocoa, and baking powder into a bowl. Add the salt and set aside.

Using an electric hand mixer or a stand mixer, beat the butter, sugar, cream cheese, vanilla, and salt at medium speed until smooth and creamy, for 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed.

Reduce the speed to low, and add the flour mixture; beat just until incorporated and the dough starts to come together.

Divide the dough into two equal pieces. Place one piece of dough on a big piece of parchment paper (or a silicone mat) and slightly flatten it with your hands. Place another piece of parchment on top to prevent sticking. With a rolling pin, roll the dough out to about 1/4-inch thickness (6mm) thick. Repeat with the second piece of dough.

Place both rolled-out doughs, one on top of the other, on a baking tray and refrigerate for at least 2 hours and up to 2 days. Tip: Cover the tray with plastic wrap if you plan to refrigerate the dough for over 2 hours.

When ready to bake the cookies, preheat the oven to 350ºF (180ºC). Line two baking sheets with parchment paper or silicone baking mats.

Working with one dough sheet at a time, use a cookie cutter to cut the dough into shapes. Transfer the shapes to the prepared baking sheets, spacing them about 1/2 inch apart. Gather up the dough scraps and form them into a disk, then roll out and refrigerate for 15 to 20 minutes.

Bake the cut-out cookies for 10 to 12 minutes or until they are just set the edges. Remove from the oven and let them sit on the baking sheets for 5 minutes. Then, use a wide metal spatula to transfer the cookies to a wire rack and let cool completely. Repeat the process to roll out, cut and bake the remaining dough.

Decorate the cooled sugar cookies as desired. If using eggless royal icing, let the icing dry completely, about 1 1/2 hours, before serving. Once the cookies have completely dried, they can be stored either in an airtight container with waxed paper in between each layer or in an airtight bag in a single layer.

Yield: The number of cookies you’ll get from this recipe will depend on the cookie cutter shapes you use. I got 24 big cookies. Cut-Out Vanilla Cookies: If you love cut-out vanilla sugar cookies as much as I do, you must try my Eggless Sugar Cookies recipe. Icing: To decorate these cookies, I love my Eggless Royal Icing. Store Baked Cookies: Plain or decorated cookies keep well in an airtight container at room temperature for up to 5 days. Freeze Baked Cookies: Plain or decorated sugar cookies freeze well for up to 3 months. Wait for the icing to set completely before layering between sheets of parchment paper in a freezer-friendly container. To thaw, thaw in the refrigerator or at room temperature. Freeze Cookie Dough: You can also freeze the cookie dough for up to 3 months before rolling it out. Prepare the dough, divide it into two portions, flatten both halves into a disk, wrap each in plastic wrap, and then freeze. To thaw, thaw the disks in the refrigerator, then bring them to room temperature for about 1 hour. Roll out the dough as directed between two pieces of parchment paper, then chill in the refrigerator for 1 hour before cutting into shapes and baking. Food Allergy Swaps:

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten free flour blend.

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Miyoko’s Creamery Organic Vegan Butter. For the cream cheese, I use Violife Just Like Cream Cheese Original.

Recipe Tips:

Don’t skip chilling the dough: This step is key to making the dough easier to handle and ensuring the cookies keep their shape.

Use parchment paper: Rolling out the dough between sheets of parchment paper can prevent sticking without adding extra flour.

Let the cookies cool before decorating: Make sure the cookies are completely cooled before you start decorating so the frosting or icing sets perfectly.

Variations & Additions:

Flavor Boost: Add a little espresso powder to intensify the chocolate flavor.

Peppermint: Try adding 1/2 teaspoon of peppermint extract for chocolate mint cookies.

Holiday Themes: Change up the cookie cutter shapes and decorating themes for different holidays, such as Christmas, Halloween, or Valentine’s Day!

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 159kcalCarbohydrates: 20gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 23mgSodium: 82mgPotassium: 66mgFiber: 1gSugar: 9gVitamin A: 275IUCalcium: 19mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 159

Keyword chocolate cookies egg-free recipe
[ad_2] Oriana Romero
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September 13, 2024
Eggless Homemade Chicken Nuggets
These Eggless Homemade Chicken Nuggets are crispy on the outside, juicy on the inside, and super kid-friendly. They’re a healthier, tastier version of those frozen chicken nuggets we all grew up with. Plus, it’s completely egg-free, which is perfect if you’re managing food allergies. You can make a big batch, freeze them, and have homemade nuggets ready anytime you need them. It’s a total win for busy days! You’ll feel great knowing exactly what’s going into your food—no weird additives, just real chicken and simple ingredients.

Oriana’s Thoughts On The Recipe

Okay, let’s be real for a second—who doesn’t love chicken nuggets? In my house, they’re basically a food group. But with all the store-bought options full of who-knows-what, I wanted to come up with a version that’s not only healthier but also something I feel good about feeding my kids. These eggless homemade chicken nuggets are the answer!

If you’ve got little ones dealing with food allergies like mine, you know how important it is to keep things simple and safe. No eggs here, but trust me—the breading stays perfectly crispy and intact. That’s a win! Plus, these nuggets are super picky-kid-approved, so I know they’ll disappear fast, no matter how fussy the eater.

I love how easy it is to make a big batch and freeze some for later. They come out crispy on the outside, juicy on the inside, and they’re SO much better than the store-bought stuff. And knowing they’re made with real chicken and no weird additives? Total mom win!

If you like this recipe, you should try my Easy Homemade Eggless Fish Sticks (Baked) soon!

3 Top Reasons to Make Your Own Chicken Nuggets

Let’s face it—grabbing a bag of chicken nuggets from the store is convenient. But have you ever thought about making your own at home? Trust me, it’s easier than you think and comes with some pretty sweet perks!

1. You Control the Ingredients
When you make your own nuggets, you know exactly what’s going in them. No weird preservatives or mystery ingredients—just real chicken, your favorite seasonings, and a crispy coating you can be proud of.

2. Healthier, Fresher, Better
Store-bought nuggets are often loaded with extra salt, fat, and artificial stuff you don’t need. By making them at home, you can use better-for-you ingredients. Whether you prefer gluten-free breadcrumbs or want to cut back on sodium, it’s completely in your hands. Plus, homemade nuggets just taste fresher!

3. Safe for Food Allergies
If you or someone in your family has a food allergy, cross-contamination can be a real concern with store-bought options. By making your own chicken nuggets, you eliminate that worry. You know your kitchen, your tools, and your ingredients are all safe and allergen-free, giving you total peace of mind.

What I Love About This Recipe

Feel-Good Family Food: Nothing feels better than knowing exactly what you’re feeding your family. These homemade chicken nuggets are made from simple, real ingredients—no preservatives or artificial additives. They’re healthier than what you’d find in the frozen food aisle, and I love that!

Allergy-Friendly: If you’re navigating food allergies, these are a lifesaver. No eggs here, but the breading is still crisp and delicious! I know how tricky it can be to avoid allergens, so this recipe makes me feel secure, knowing what’s going into each bite.

Better Than Store-Bought: These nuggets are miles better than the packaged ones. With juicy, real chicken inside and a crunchy, flavorful coating outside, it’s hard to beat. Plus, there’s no mystery meat here—just wholesome, easy-to-pronounce ingredients!

Picky-Kid-Approved: If you’ve got a kiddo who turns their nose up at everything, give these a try. They’re crispy, juicy, and oh-so-tasty. I have yet to meet a child who doesn’t ask for seconds!

Freezer Friendly: These nuggets freeze beautifully! Just pop a batch in the freezer, and you’ll have homemade chicken nuggets on hand whenever hunger strikes. They reheat like a dream, staying crispy and delicious.

Potential Cons Of The Recipe

Extra Effort: While these nuggets are awesome, they do require a bit more effort than grabbing a bag from the store. You’ll need to prep and cook the chicken, which can take a little time.

Tips To Mitigate These Cons

Time-Saving: Since making these takes a bit more effort, freezing extra batches means you only do the work once, and you’ll have ready-to-cook nuggets for future meals. You can just grab them from the freezer and bake or air-fry when you need a quick, homemade snack or meal. Remember to spritz olive oil or avocado oil spray before baking, which helps everything crisp up perfectly! I promise you that they are worth the extra effort!

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Boneless skinless chicken: The star of the show! Note: I like to use chicken breasts, but chicken thighs work well, too. You can also use 93% lean ground chicken.
- Salt, garlic powder, onion powder, paprika, and pepper: These seasonings are key for flavor. Note: You can adjust to taste, but don’t skip them—they make the nuggets so flavorful!
- Olive oil: This adds moisture to the nuggets.
- All-purpose flour & water: These two form the base of our egg-free coating. They work together to bind the breadcrumbs to the chicken.
- Breadcrumbs and Panko: A mix of both gives the perfect balance of crunch. Regular breadcrumbs coat the chicken, while panko adds extra crispiness. Note: You can also use crushed cornflakes instead of panko.
- Olive oil or avocado oil spray: A generous mist before baking gives the nuggets that crispy, golden finish! Note: You can also use melted butter if you prefer.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Make the Chicken Mixture

Place the chicken in the food processor and pulse until the chicken is minced. Next, add the 1 teaspoon salt, 1 teaspoon garlic powder, onion powder, paprika, ¼ teaspoon pepper, and olive oil. Process until combined.

Step 2 – Form The Chicken Nuggets

Portion the chicken mixture out using a 1 tablespoon scoop, then shape it into nugget form (a rectangular-ish shape) with your hands. Place them on a baking tray or large plate lined with parchment paper. From a pound of chicken, you’ll get about 16 chicken nuggets, about 30 g each.

Tip: If the mixture is too soft to shape into nuggets, place it in the refrigerator for a few minutes to firm up. Also, lightly wet your hands when forming the nuggets to make the process easier.

Step 3 – Prepare The Breading Station

In a shallow bowl, combine the flour and water. In a second shallow bowl, mix breadcrumbs, panko, 1 teaspoon salt, 1 teaspoon garlic powder, and ¼ teaspoon black pepper.

Step 4 – Dip And Coat

Dip the chicken nuggets in the flour mixture, shake off excess, and then into the breadcrumb mixture, making sure to coat each piece evenly and thoroughly on all sides. Press with your hand, shake off excess, and place on a large dish or cutting board. Let the chicken nuggets rest for 10 minutes.

Tip: Once they are breaded, you can freeze them flat for 1 hour, then transfer them to Ziploc bags and store them for up to 3 months. When ready to bake them, bake frozen nuggets as directed next.

Step 5 – Bake

Transfer the nuggets to a lined baking sheet. Spray both sides of the chicken generously with oil. Bake for 10 minutes, then flip the nuggets and cook for another 8 – 10 minutes, or until the internal temperature of the chicken reaches 165º F.
Recipe Tips

Make sure to form your chicken nuggets into evenly sized pieces so they cook at the same rate.

Don’t rush the breading process! Press those breadcrumbs into the chicken for a coating that stays in place.

A generous spray of oil before baking will give your nuggets that crispy finish without the need for deep frying.
Food Allergy Swaps

Gluten-Free: If you’re gluten-free, swap the all-purpose flour for a gluten-free flour blend, and use gluten-free breadcrumbs and panko. If you want to avoid dairy, just make sure your breadcrumbs don’t contain any sneaky dairy ingredients.

Variations & Additions
- Spicy: Want to kick it up a notch? Try adding a little cayenne or chili powder for a spicy twist.
- Cheesy: You could also mix in some Parmesan cheese with the breadcrumbs for extra flavor.
- Dipping Sauce: For a different dipping experience, these nuggets are great with honey mustard, BBQ sauce, eggless ranch, or even a tangy yogurt dip!
Serving Suggestions

These nuggets pair perfectly with a side of sweet potato fries, a fresh salad or fruit, or even some homemade mac and cheese. For a fun twist, you could serve them in wraps or on slider buns with a little mayo and lettuce!

Storing and Freezing Instructions

Store Leftovers: Allow your nuggets to cool completely. Place your cooled nuggets in an airtight container and store them in the fridge. They’ll stay fresh for up to 3-4 days. When you’re ready to eat, reheat refrigerated nuggets in the oven at 350° F (180° C) for about 10-15 minutes to keep them crispy.

Freeze Cooked Chicken Nuggets: To freeze, let the cooked nuggets cool completely, then transfer them to an airtight container or zip-top bag. They’ll keep in the freezer for up to three months. When you’re ready to enjoy them, reheat them in the oven or air fryer until crispy and heated through.

Freeze Uncooked Chicken Nuggets: Once they are breaded, you can freeze them flat for 1 hour, then transfer them to Ziploc bags and store them for up to 3 months. When ready to bake them, bake frozen nuggets in the oven at 350° F (180° C) for 20-22 minutes.

Frequently Asked Questions

Can I make these gluten-free?

Absolutely! Just swap the flour, breadcrumbs, and panko for gluten-free alternatives. Read more details above.

How do I get the breadcrumbs to stick without eggs?

The flour and water mixture acts like glue, helping the breadcrumbs adhere to the chicken. Pressing the breadcrumbs into the chicken also ensures a solid coating.

Can I fry these instead of baking?

Yes! You can fry them in a bit of oil on the stovetop for a crispier, more traditional nugget experience.

How do I reheat frozen nuggets?

Simply bake them at 350° F (180° C) for 15 – 18 minutes or pop them in the air fryer for 10 -12 minutes until heated through and crispy.

More Kid-Friendly Recipes You’ll Love!

Recipe Card 📖
Eggless Homemade Chicken Nuggets

Oriana Romero

These Eggless Homemade Chicken Nuggets are crispy on the outside, juicy on the inside, and super kid-friendly. They’re a healthier, tastier version of those frozen chicken nuggets we all grew up with. Plus, it’s completely egg-free, which is perfect if you’re managing food allergies. You can make a big batch, freeze them, and have homemade nuggets ready anytime you need them. It’s a total win for busy days! You’ll feel great knowing exactly what’s going into your food—no weird additives, just real chicken and simple ingredients.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 16 nuggets

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions

Preheat oven to 400º F (200º C). Line a baking sheet with parchment paper.

Place the chicken in the food processor and pulse until the chicken is minced. Next, add the 1 teaspoon salt, 1 teaspoon garlic powder, onion powder, paprika, ¼ teaspoon pepper, and olive oil. Process until combined.

Portion the chicken mixture out using a 1 tablespoon scoop, then shape the chicken mixture into nugget form (a rectangular-ish shape) with your hands. Place them on a baking tray or large plate lined with parchment paper. You’ll get about 16 chicken nuggets from a pound of chicken, about 30 g each.Tip: If the mixture is too soft to shape into nuggets, place it in the refrigerator for a few minutes to firm up. Also, lightly wet your hands when forming the nuggets to make the process easier.

In a shallow bowl, combine the flour and water.

In a second shallow bowl, mix breadcrubms, panko, 1 teaspoon salt, 1 teaspoon garlic powder, and ¼ teaspoon black pepper.

Dip the chicken nuggets in the flour mixture, shake off excess, and then into the breadcrumb mixture, making sure to coat each piece evenly and thoroughly on all sides. Press with your hand, shake off excess, and place on a large dish or cutting board. Let the chicken nuggets rest for 10 minutes. Spray both sides of the chicken generously with oil.Tip: Once they are breaded, you can freeze them flat for 1 hour, then transfer them to Ziploc bags and store them for up to 3 months. When ready to bake them, bake frozen nuggets as directed next.

Transfer nuggets to a lined baking sheet. Spray both sides of the chicken generously with oil or melted butter.

Bake for 10 minutes and then flip the nuggest and cook for another 8 – 10 minutes or until the internal temperature of the chicken reaches 165º F (74° C).

Chicken: You can use skinless, boneless chicken breasts or thighs. You can also use already-ground chicken (93% lean). In that case, omit the food processor step. Just mix the ground chicken with the seasonings. Store Leftovers: Allow your nuggets to cool completely. Place your cooled nuggets in an airtight container and store them in the fridge. They’ll stay fresh for up to 3-4 days. When you’re ready to eat, reheat refrigerated nuggets in the oven at 350° F (180° C) for about 10-15 minutes to keep them crispy. Freeze Cooked Chicken Nuggets: To freeze, let the cooked nuggets cool completely, then transfer them to an airtight container or zip-top bag. They’ll keep in the freezer for up to three months. When you’re ready to enjoy them, reheat them in the oven or air fryer until crispy and heated through. Freeze Uncooked Chicken Nuggets: Once they are breaded, you can freeze them flat for 1 hour, then transfer them to Ziploc bags and store them for up to 3 months. When ready to bake them, bake frozen nuggets in the oven at 350° F (180° C) for 20-22 minutes. Food Allergy Swaps: Gluten-Free: If you’re gluten-free, swap the all-purpose flour for a gluten-free flour blend, and use gluten-free breadcrumbs and panko. If you want to avoid dairy, just make sure your breadcrumbs don’t contain any sneaky dairy ingredients. Recipe Tips:

Make sure to form your chicken nuggets into evenly sized pieces so they cook at the same rate.

Don’t rush the breading process! Press those breadcrumbs into the chicken for a coating that stays in place.

A generous spray of oil before baking will give your nuggets that crispy finish without the need for deep frying.

Variations & Additions:

Spicy: Want to kick it up a notch? Try adding a little cayenne or chili powder for a spicy twist.

Cheesy: You could also mix in some Parmesan cheese with the breadcrumbs for extra flavor.

Dipping Sauce: If you want a different dipping experience, these nuggets are great with honey mustard, BBQ sauce, eggless ranch, or even a tangy yogurt dip!

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 74kcalCarbohydrates: 7gProtein: 7gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 18mgSodium: 368mgPotassium: 127mgFiber: 0.4gSugar: 0.4gVitamin A: 24IUVitamin C: 0.4mgCalcium: 13mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine American

Calories 74

Keyword chicken egg-free nuggets recipe
[ad_2] Oriana Romero
Source link
September 12, 2024
Easy Homemade Apple Cider
This Easy Homemade Apple Cider is the perfect blend of sweetness and spice! Not only is it super simple to make, but the aroma alone is worth it—it’s like filling your house with the scent of autumn. Plus, making your own apple cider means you get to control the sweetness and spice just the way you like it. Whether you enjoy it warm or cold, it’s a comforting treat that’s always a crowd-pleaser. And if you’ve got leftovers (lucky you!), they freeze perfectly for later. You can even use it in baking! Who can resist apple cider cake or donuts?

Oriana’s Thoughts On The Recipe

I absolutely adore apple cider, and it’s something I really miss living in Europe. It’s just not a common find here, so I’ve had to come up with my own version from scratch! Honestly, it turned out to be a blessing in disguise because now I can control the flavor just the way I like it—sweet but not too sweet, and with that perfect blend of cozy spices.

One of my favorite things about making this recipe is how it fills the house with the most incredible, warm, spicy aroma. There’s something so comforting about the smell of apples, cinnamon, and cloves simmering away. It’s like autumn in a pot, instantly putting everyone in a good mood!

Plus, it’s super easy to make! I love that I can whip up a batch, keep it warm on the stove, or chill it for later. And if you’ve got leftovers (though, in my house, that’s rare!), they freeze beautifully. It’s also perfect for making apple cider-based desserts, which my kids are crazy about.

Homemade Apple Cider vs. Store-Bought Apple Cider

Homemade apple cider offers a fresh, customizable flavor with no additives, allowing you to tailor sweetness and spice to your liking, though it requires more time and has a shorter shelf life. Store-bought cider, on the other hand, is convenient, consistent, and has a longer shelf life, but may contain additives and lacks the personalized touch of homemade cider. For baking, homemade cider can add a unique, fresh flavor, while store-bought cider is a practical choice when convenience and consistency are key.

What I Love About This Recipe

So Simple, Yet So Good: This recipe doesn’t require any fancy equipment or complicated steps. Just throw everything in a pot, let it simmer, and you’ve got homemade apple cider!

Control the Sweetness: I love that making this from scratch lets me adjust the sweetness to my family’s taste. You can make it as sweet or as spicy as you like!

Freeze for Later: Got extra cider? No problem! Freeze the leftovers in an airtight container, and you’ll have a taste of fall ready to go for up to 3 months.

Perfect for Baking: This apple cider is not just a drink—it’s also a fantastic ingredient for desserts! Use it to whip up an apple cider cake, donuts, or even spiced muffins. The possibilities are endless!

It Makes Your House Smell Incredible: If you love the smell of cinnamon and spices, you’re in for a treat! As the cider simmers, your whole home will smell like a cozy autumn wonderland.
Potential Cons Of The Recipe

Cooking Time: The only downside I’ve found is that you do need to let it simmer for a while to develop those deep, warm flavors, so patience is key!

Rustic Appeal: Also, if you’re looking for a super clear cider, this homemade version tends to be more rustic and pulpy due to the fresh apples.

Tips To Mitigate These Cons

Cooking Time: If you’re in a hurry, you can crank up the heat a bit to speed up the cooking process, though the flavors won’t be as intense.

Rustic Appeal: For a clearer cider, strain the mixture through cheesecloth before serving. This will help remove any pulp or spices that might not have dissolved.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Apples: The base of the cider! Note: Use a mix of sweet and tart apples like Granny Smith, Honeycrisp, or Gala for a balanced flavor.
- Orange: Adds a bright, citrusy note that complements the spices beautifully.
- Cinnamon Sticks & Ground Cinnamon: The star spice of apple cider, giving it that warm, cozy feeling.
- Ground Cloves & Allspice: These spices add depth and a bit of earthiness to the cider.
- Water: Helps everything simmer and blend together.
- Sugar: Sweetens the cider. Note: You can adjust the amount to your taste, or use honey, maple syrup, or a sugar substitute if preferred.
- Vanilla Extract: Adds a smooth, subtle sweetness to balance out the spices.
Best Apples To Make Homemade Apple Cider

For the best homemade apple cider, choose a mix of apple varieties to balance sweetness, tartness, and flavor complexity. Here are some top choices:
1. Honeycrisp: Known for their crisp texture and balanced sweetness, Honeycrisps add a nice flavor base.
2. Granny Smith: Their tartness enhances the cider’s flavor and provides a nice contrast to sweeter varieties.
3. Gala: These apples are sweet and aromatic, contributing a pleasant flavor to the cider.
4. Fuji: With their high sugar content, Fuji apples add sweetness and richness.
5. Braeburn: They offer a blend of sweet and tart flavors, which adds depth to the cider.
6. Golden Delicious: These apples are mild and sweet, perfect for adding a smooth flavor to the mix.
7. Jonagold: A hybrid of Jonathan and Golden Delicious, Jonagolds have a great balance of sweet and tart.
Combining these varieties helps create a well-rounded cider with a depth of flavor. Feel free to experiment with different blends to find your perfect mix!

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Cook

Place orange, apples, cinnamon sticks, ground cloves, and ground allspice into a large pot. Add enough water to cover the fruit, about 10 cups. Bring everything to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer for 2 hours or until the apples are completely soft.

Step 2 – Simmer

After 2 hours, mash the fruit with a large spoon or potato masher. Cook for an additional hour.

Step 3 – Strain

Then, strain the mixture using a fine-mesh sieve or cheesecloth. Press the solids into the sieve to squeeze out as much liquid as possible. (I find it easiest to place a strainer on top of a large bowl, then ladle the cider into the strainer and press the solids in batches). Discard the solids.

Step 4 – Taste And Adjust To Your Liking

Once you’ve strained the cider, you can sweeten it with your favorite sweetener or leave it as is. Add sugar and vanilla. If you do want to add sugar, just adjust it to your taste. I usually go with 1/4 cup (50 g) of granulated sugar for a spicier flavor. But if you like your cider sweeter, more like the kind you get at the store, try using 1/2 cup (100 g) of sugar.

Enjoy warm or chilled (with or without bourbon), garnished with apple slices and cinnamon sticks.

Tip: If the apple cider feels too thin for your liking after straining it, simply let it simmer for an additional 30–60 minutes, or until it reaches your desired consistency.
Recipe Tips

Use a variety of apples for a more complex flavor.

Don’t skip the orange; it really brightens up the cider.

For an even deeper flavor, let the cider simmer for at least an hour after you strain it.

Strain the cider well if you prefer it smooth, or leave it more rustic for a homestyle feel.
Apple Cider For Baking

Apple Cider can add a unique, fresh flavor and can be adjusted to suit specific recipes. While I always recommend adhering to the recipe instructions, many recipes call for reduced apple cider to concentrate its flavor and enhance the dish.

How to Reduce Apple Cider For Baking

For a more concentrated flavor, you can reduce the apple cider by simmering it on the stove over medium heat until it reduces by about two-thirds and thickens into a syrupy consistency. For example, starting with one cup of apple cider will yield approximately one-third cup of reduced cider syrup. This intensified flavor works particularly well in glazes, frostings, or recipes where you want a more pronounced apple essence without adding extra liquid.

Food Allergy Swaps
- Sugar-Free Option: Use a natural sugar substitute like stevia or monk fruit to make it diabetic-friendly.
- Gluten-Free: This recipe is naturally gluten-free, so no need to worry here!
- Vegan Option: If you’re swapping the sugar for honey, be mindful that honey isn’t vegan. Stick with sugar or a plant-based sweetener like maple syrup.
Variations & Additions
- Add a couple of star anise pods for a slightly licorice-like flavor.
- Throw in some cranberries during the last 15 minutes of simmering for a tangy twist.
- For an adult version, add a splash of bourbon or spiced rum before serving.
Serving Suggestions

Serve your cider warm in a cozy mug with a cinnamon stick for stirring, or chill it and serve over ice with a slice of orange. It’s perfect on its own or paired with apple pie, cinnamon donuts, or any fall-inspired dessert.

Storing and Freezing Instructions

Store leftover cider in the fridge in an airtight container for up to 5 days.

Freeze: To freeze, pour the cooled cider into a freezer-safe jar or bottle, leaving a little room at the top for expansion. It’ll stay in the freezer for up to 3 months. Just thaw it in the fridge overnight and reheat gently when you’re ready to enjoy it again.

Frequently Asked Questions

Can I use whole spices instead of ground?

Absolutely! Whole cloves, allspice berries, and cinnamon sticks work beautifully in this recipe. Just be sure to strain them out before serving.

How can I make this a spiked apple cider?

A splash of bourbon, rum, or whiskey added to each mug is a great way to turn this cozy drink into an adults-only treat!

Homemade Apple Cider vs. Store-Bought Apple Cider?

Homemade apple cider offers a fresh, customizable flavor with no additives, allowing you to tailor sweetness and spice to your liking, though it requires more time and has a shorter shelf life. Store-bought cider, on the other hand, is convenient, consistent, and has a longer shelf life, but may contain additives and lacks the personalized touch of homemade cider. For baking, homemade cider can add a unique, fresh flavor, while store-bought cider is a practical choice when convenience and consistency are key.

More Fall Apple Recipes You’ll Love!

Recipe Card 📖
Easy Homemade Apple Cider

Oriana Romero

This Easy Homemade Apple Cider is the perfect blend of sweetness and spice! Not only is it super simple to make, but the aroma alone is worth it—it’s like filling your house with the scent of autumn. Plus, making your own apple cider means you get to control the sweetness and spice just the way you like it. Whether you enjoy it warm or cold, it’s a comforting treat that’s always a crowd-pleaser. And if you’ve got leftovers (lucky you!), they freeze perfectly for later. You can even use it in baking! Who can resist apple cider cake or donuts?

Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours 10 minutes

Servings 10 cups

Ingredients

▢ 1 peeled orange, quartered

▢ 10 medium apples, quartered (no need to peel or core), use a mix of varieties — Fuji, Gala, Honeycrisp, Granny Smith, McIntosh, Jonathan, etc.

▢ 3 cinnamon sticks

▢ 2 teaspoon ground cinnamon

▢ 2 teaspoons ground cloves

▢ 2 teaspoons ground allspice

▢ 10 cups water or more

▢ ¼ – ½ cup (50 – 100 g) sugar (optional – granulated, brown sugar, or maple syrup)

▢ 1 teaspoon pure vanilla extract

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions

Place orange, apples, cinnamon sticks, ground cloves, and ground allspice into a large pot.

Add enough water to cover the fruit, about 10 cups. Bring everything to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer for 2 hours, or until the apples are completely soft. After 2 hours, mash the fruit with a large spoon or potato masher. Cook for an additional hour.

Then, strain the mixture using a fine-mesh sieve or cheesecloth. Press the solids into the sieve to squeeze out as much liquid as possible. (I find it easiest to place a strainer on top of a large bowl, then ladle the cider into the strainer and press the solids in batches). Discard the solids.

Once you’ve strained the cider, you can sweeten it with your favorite sweetener or leave it as is. Add sugar and vanilla. If you do want to add sugar, just adjust it to your taste. I usually go with 1/4 cup (50 g) of granulated sugar for a spicier flavor. But if you like your cider sweeter, more like the kind you get at the store, try using 1/2 cup (100 g) of sugar.Tip: If the apple cider feels too thin for your liking after strain it, simply let it simmer for an additional 30–60 minutes, or until it reaches your desired consistency. If the apple cider feels too thin for your liking after straining it, simply let it simmer for an additional 30–60 minutes, or until it reaches your desired consistency. If the apple cider feels too thin for your liking after straining it, simply let it simmer for an additional 30–60 minutes, or until it reaches your desired consistency.

Enjoy warm or chilled (with or without bourbon), garnished with apple slices and cinnamon sticks.

Optional spices: 1 whole nutmeg, 1 star anise, 1 teaspoon allspice berries, and/or 4 whole black peppercorns. Store leftover cider in the fridge in an airtight container for up to 5 days. Freeze: To freeze, pour the cooled cider into a freezer-safe jar or bottle, leaving a little room at the top for expansion. It’ll stay in the freezer for up to 3 months. Just thaw it in the fridge overnight and reheat gently when you’re ready to enjoy it again. How to Reduce Apple Cider For Baking: For a more concentrated flavor, you can reduce the apple cider by simmering it on the stove over medium heat until it reduces by about two-thirds and thickens into a syrupy consistency. For example, starting with one cup of apple cider will yield approximately one-third cup of reduced cider syrup. This intensified flavor works particularly well in glazes, frostings, or recipes where you want a more pronounced apple essence without adding extra liquid. Recipe Tips:

Use a variety of apples for a more complex flavor.

Don’t skip the orange; it really brightens up the cider.

For an even deeper flavor, let the cider simmer for at least an hour after you strain it.

Strain the cider well if you prefer it smooth, or leave it more rustic for a homestyle feel.

Variations & Additions:

Add a couple of star anise pods for a slightly licorice-like flavor.

Throw in some cranberries during the last 15 minutes of simmering for a tangy twist.

For an adult version, add a splash of bourbon or spiced rum before serving.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 127kcalCarbohydrates: 33gProtein: 1gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gTrans Fat: 0.001gSodium: 15mgPotassium: 234mgFiber: 6gSugar: 25gVitamin A: 135IUVitamin C: 16mgCalcium: 43mgIron: 0.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Drinks

Cuisine American

Calories 127

Keyword apple cider drink fall recipe
[ad_2] Oriana Romero
Source link
September 10, 2024
Easy Homemade Eggless Fish Sticks (Baked)
These Easy Homemade Fish Sticks are crispy on the outside, flaky on the inside, and just downright delicious! They’re super easy to whip up and completely egg-free, which is great if you have allergies to consider. Plus, they’re baked instead of fried, so you can enjoy that satisfying crunch without the extra grease. The best part? These fish sticks are freezer-friendly, so you can make a batch and have them ready to go whenever you need a quick, kid-approved meal.

Oriana’s Thoughts On The Recipe

These Easy Homemade Eggless Fish Sticks are crispy on the outside, flaky on the inside, and just downright delicious. What I love most is how easy they are to make. Seriously, you can have these on the table in under 30 minutes, and they taste so much better than those store-bought versions. Plus, they’re baked, not fried, so you can feel good about serving them to your kids, toddlers, and even adults.

These egg-free fish sticks are freezer-friendly! I like to make a big batch and keep them on hand for those busy weeknights. Just pop them in the oven, and dinner is served! I’m telling you, once you try these, you’ll never go back to the frozen aisle again.

Trust me, once you try these, you’ll never want to go back to store-bought fish sticks again!

What I Love About This Recipe

So easy to make!: This recipe is a breeze from start to finish. With just a few basic ingredients and minimal prep time, you’ll have dinner ready in no time.

Egg-free: Whether you have an egg allergy in the family or you’re just looking to cut back, this recipe is completely egg-free.

Healthy and tastes much better than store-bought!: These fish sticks are baked, not fried, making them a healthier option without sacrificing any of that delicious crunch. Plus, since you’re making them from scratch, you know exactly what’s going into them—no mystery ingredients here!

Crispy on the outside and flaky on the inside: The combination of breadcrumbs and panko creates a perfect crispy coating, while the fish stays moist and flaky on the inside.

Wonderful dinner for kids, toddlers, and adults alike: These fish sticks are a hit with everyone at the table. They’re easy for little hands to hold and dip, and the mild flavor appeals to even the pickiest eaters.

Freezer-friendly: One of the best things about this recipe is that it’s freezer-friendly. Make a big batch, freeze them, and then bake as needed. They’re perfect for those nights when you need something quick and tasty.
Potential Cons Of The Recipe

Not as quick as store-bought options: Prepping the fish sticks does take a bit of time, especially when compared to just popping store-bought ones in the oven.

Breadcrumb coating can be messy: Dipping the fish into the flour mixture and then into the breadcrumbs can be a bit messy, especially if you’re in a hurry.

Requires fresh fish fillets: Using fresh fish fillets means you’ll need to plan ahead a little, especially if you don’t have any on hand.

Tips To Mitigate These Cons

Pre-bread the fish sticks: If time is an issue, you can bread the fish sticks ahead of time and store them in the fridge until you’re ready to bake. This cuts down on prep time when you’re ready to cook.

Use a breading station: Set up a breading station with plates for the flour mixture and breadcrumbs. It’ll help keep the mess contained and make the process smoother.

Keep fish fillets in the freezer: If fresh fish fillets aren’t always available, keep some frozen fillets on hand. Just thaw them in the fridge before you start the recipe.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Fish Fillet: The star of the show! Choose a white fish like cod, haddock, or tilapia. These are mild in flavor and have a nice flaky texture when baked.
- Salt and Pepper: Simple seasoning to enhance the flavor of the fish.
- All-Purpose Flour: The flour helps the water stick to the fish and creates a base for the breadcrumbs to adhere to.
- Water: Combined with flour, water acts as a binder in place of eggs. It’s a great alternative for those with egg allergies.
- Breadcrumbs: Regular breadcrumbs give the fish sticks a solid base coating. They add to the crispiness of the final product.
- Panko: Panko breadcrumbs are larger and lighter than regular breadcrumbs, which makes the fish sticks extra crispy. Don’t skip this ingredient!
- Old Bay Seasoning: This seasoning mix adds a bit of spice and complexity to the fish sticks. It’s a blend of herbs and spices that pairs perfectly with seafood. Note: If you don’t like it or it is not available, just skip it.
- Dried Parsley: Adds a pop of color and a hint of herb flavor to the breadcrumb coating. Note: You can substitute with fresh parsley if you prefer.
- Paprika: Paprika adds a subtle smoky flavor and beautiful color to the fish sticks. It’s a mild spice that complements the other seasonings well.
- Garlic Powder:
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Cut And Season The Fish

Pat the fish fillet dry with a paper towel. Season with salt and pepper on both sides. Cut the fish fillet into sticks (1 to 1 1/2-inch thick and about 3-inch long).

Step 2 – Prepare The Breading

In a shallow bowl, combine the flour and water. In a second shallow bowl, mix breadcrumbs, panko, old bay seasoning, dried parsley, and paprika.

Step 3 – Dip And Coat

Dip the fish sticks in the flour mixture, shake off excess, and then into the breadcrumb mixture, making sure to coat each piece evenly and thoroughly. Press with your hand, shake off excess, and place on a large dish or cutting board.

Step 4 – Bake

Place a rack on a baking tray (not critical, but it bakes more evenly). Spray both sides of the fish sticks generously with oil. Bake the fish sticks at 450°F for 12 minutes. If they still need more color, place them under the broiler very briefly (watch carefully) until they gain a nice golden brown color.

Step 5 – Enjoy!

Drizzle with fresh lemon juice and garnish with fresh chopped parsley, if desired. Serve.
Recipe Tips

Cut the fish evenly: Ensure that your fish fillets are cut into even-sized sticks to ensure they cook evenly.

Don’t overcrowd the tray: Leave some space between each fish stick on the baking sheet. Overcrowding can cause them to steam rather than bake, resulting in a less crispy coating.
Food Allergy Swaps
- Gluten-Free: Use gluten-free all-purpose flour and gluten-free breadcrumbs in place of regular ones.
- Dairy-Free: This recipe is naturally dairy-free, so no substitutions are needed.
Variations & Additions
- Spicy Fish Sticks: Add a pinch of cayenne pepper or some chili flakes to the breadcrumb mixture for a spicy kick.
- Herb-Crusted Fish Sticks: Mix in some dried oregano, basil, or thyme for an herbaceous twist.
- Cheesy Fish Sticks: Mix a couple of tablespoons of grated Parmesan cheese into the breadcrumb mixture for a cheesy coating.
Serving Suggestions

These fish sticks are perfect with a side of homemade tartar sauce or a squeeze of fresh lemon juice. Pair them with a crisp green salad, some oven-baked fries, or even a simple veggie medley for a complete meal.

Storing and Freezing Instructions

Storing: Leftover fish sticks can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 8 minutes, or until heated through and crispy.

Freezing: To freeze, place the uncooked, breaded fish sticks on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months. When ready to bake, place the frozen fish sticks on a baking sheet and bake at 400°F (200°C) for 15-18 minutes, or until crispy and cooked through.

Frequently Asked Questions

Can I use frozen fish fillets?

Yes, but be sure to thaw the fish fillets completely and pat them dry with paper towels before breading to prevent excess moisture.

How do I make the fish sticks even crispier?

For extra crispiness, you can spray the breaded fish sticks with olive oil spray or melted before baking.

Can I use a different type of fish?

Absolutely! While white fish works best, you can experiment with salmon or other firm fish varieties for a different flavor.

What’s the best way to reheat these fish sticks?

Reheat them in the oven or an air fryer to maintain their crispiness. Avoid using the microwave, as it can make the coating soggy.

How many fish sticks do I get from 1 lb of fish?

1 lb of fish fillets makes about 16 fish sticks.

More Kid-Friendly Egg-Free Recipes You’ll Love!

Recipe Card 📖
Easy Homemade Eggless Fish Sticks

Oriana Romero

These Easy Homemade Fish Sticks are crispy on the outside, flaky on the inside, and just downright delicious! They’re super easy to whip up and completely egg-free, which is great if you have allergies to consider. Plus, they’re baked instead of fried, so you can enjoy that satisfying crunch without the extra grease. The best part? These fish sticks are freezer-friendly, so you can make a batch and have them ready to go whenever you need a quick, kid-approved meal.

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 16 Fish Sticks

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions

Preheat oven to 400° F (200º C). Place a rack on a baking tray (not critical but bakes more evenly).

Pat fish fillet dry with a papper towel. Season with salt and peper on both sides. Cut the fish fillet into sticks (1 to 1 1/2-inch thick and about 3-inch long).

In a shallow bowl, combine the flour and water.

In a second shallow bowl, mix breadcrubms, panko, old bay seasoning, dried parsley, paprika, and garlic powder.

Dip the fish sticks in the flour mixture, shake off excess, and then into the breadcrumb mixture, making sure to coat each piece evenly and thoroughly. Press with your hand, shake off excess, and place on a large dish.

Place the fish sticks on prepared baking tray. Generously spray both sides of the fish sticks with olive oil.

Bake the fish sticks for 12 minutes. If the fish sticks need more color still, place them under the broiler very briefly (watch carefully) until fish sticks gain a nice golden brown color.

Drizzle with fresh lemon juice and garnish with fresh choppen parsley, if desired. Serve with your favorite sauces; ours is Eggless Tartar Sauce.

Yield: 1 lb of fish fillets makes about 16 fish sticks. Storing: Leftover fish sticks can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F (180°C) for about 8 minutes, or until heated through and crispy. Freezing: To freeze, place the uncooked, breaded fish sticks on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months. When ready to bake, place the frozen fish sticks on a baking sheet and bake at 400°F (200°C) for 15-18 minutes, or until crispy and cooked through. Food Allergy Swaps:

Gluten-Free: Use gluten-free all-purpose flour and gluten-free breadcrumbs in place of regular ones.

Dairy-Free: This recipe is naturally dairy-free, so no substitutions are needed.

Recipe Tips:

Cut the fish evenly: Ensure that your fish fillets are cut into even-sized sticks to ensure they cook evenly.

Don’t overcrowd the tray: Leave some space between each fish stick on the baking sheet. Overcrowding can cause them to steam rather than bake, resulting in a less crispy coating.

Variations & Additions:

Spicy Fish Sticks: Add a pinch of cayenne pepper or some chili flakes to the breadcrumb mixture for a spicy kick.

Herb-Crusted Fish Sticks: Mix in some dried oregano, basil, or thyme for an herbaceous twist.

Cheesy Fish Sticks: Mix a couple of tablespoons of grated Parmesan cheese into the breadcrumb mixture for a cheesy coating.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 71kcalCarbohydrates: 9gProtein: 7gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gCholesterol: 12mgSodium: 75mgPotassium: 144mgFiber: 1gSugar: 1gVitamin A: 44IUVitamin C: 0.3mgCalcium: 21mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine American

Calories 71

Keyword dinner egg-free fish recipe
[ad_2] Oriana Romero
Source link
September 10, 2024
Easy Chicken Cacciatore (Quick & Flavorful)

What I Love About This Recipe

Pantry Staples, Nothing Fancy: One of my favorite things about this recipe is that it’s made with simple ingredients I usually already have at home. Things like olive oil, canned tomatoes, and dried oregano are staples in my pantry. No need to run out for anything complicated—just grab what’s in your kitchen, and you’re set!

Bold, Hearty Flavors: The flavors in this dish are so well-rounded. Between the savory mushrooms, briny olives, and sweet carrots, each bite brings a balance of comfort and richness. The balsamic vinegar adds that perfect pop of tanginess, making every bite just a little special.

Dinner in 30 Minutes: This Chicken Cacciatore comes together fast! In just half an hour, you have a meal that looks and tastes like you spent way more time on it. It’s one of those meals that doesn’t compromise on flavor, even when you’re short on time.

Cozy Any Time of the Year: Whether it’s a chilly fall evening or a summer night, this recipe hits the spot. It’s warming and comforting, but it’s not too heavy, making it perfect for any season.

Stovetop or Crockpot—You Choose!: I love options! If you’re in a hurry, stovetop is the way to go. But if you want to set it and forget it, this recipe works beautifully in a crockpot, too. Both methods give you tender, juicy chicken every time.

Versatile Pairings: Another perk of this recipe is how easy it is to pair. Serve it over pasta, creamy mashed potatoes, buttery polenta, or even rice. You really can’t go wrong with how you decide to plate it!

Oriana Romero

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September 9, 2024
Easy Vegan Blueberry Muffins (No Eggs – No Dairy)
These Easy Vegan Blueberry Muffins (No Eggs – No Dairy) are soft, tender, perfectly sweet, and simply irresistible! You don’t need a stand mixer, just a couple of bowls and a whisk. Plus, they’re made with ingredients that are probably already in your pantry. Make a batch, pop them in the freezer, and you’ll always have a homemade treat ready to go. Just warm them up, and they’re as good as fresh. It’s a game-changer for busy mornings when you need breakfast in a hurry!

Oriana’s Thoughts On The Recipe

Muffin lovers, gather around! Today, I’m sharing one of my all-time favorite recipes—No Eggs, No Dairy, Easy Blueberry Muffins! These beauties are in my top three most-loved muffin recipes. Why? They’re soft, tender, perfectly sweet, and simply irresistible.

Plus, they’re super simple to make! Grab two bowls, a whisk, and a handful of everyday ingredients, and you’re good to go. No fancy equipment or complicated techniques, just pure blueberry bliss.

They’re totally egg-free and dairy-free, making them perfect for anyone with food allergies or dietary restrictions. Oh, and did I mention they freeze beautifully? You can whip up a batch and keep them handy for busy mornings or snack-time cravings.

Whether I’m baking for the family or preparing snacks for the week ahead, this recipe never lets me down. It’s the perfect balance of sweet, soft, and fruity—basically, everything you want in a muffin!

What I Love About This Recipe

Muffin Perfection!: These muffins are soft, tender, and bursting with flavor. Each bite is a delightful mix of juicy blueberries and a hint of citrus from the lemon zest. The texture is perfect—not too dense, but not crumbly, either. Just pure muffin magic.

Simple Ingredients: You won’t need any special trips to the store to make these muffins. Everything you need is likely already in your pantry or fridge.

Easy To Make: I love that this recipe doesn’t require a mixer. Just grab two bowls and a whisk, and you’re set.

Allergy-Friendly: These muffins are completely egg-free and dairy-free, making them perfect for anyone with food allergies or dietary restrictions.

Freezer-Friendly: Make a big batch, pop them in the freezer, and you’re set for the week (or month!). They freeze beautifully and are perfect for meal prep. Whenever you need a muffin, just reheat and enjoy!
Potential Cons Of The Recipe

Blueberry Bleeding: The blueberries, especially frozen ones, may burst and turn your batter slightly purple.

Texture: If overbaked, these muffins can dry out.

Tips To Mitigate These Cons

Fold Gently: When adding the blueberries to the batter, gently fold them in to avoid bursting and staining the batter. Use fresh/firm blueberries when possible for the best results.

Check Baking Time: Make sure to not overbake them, as that can dry out the muffins. Keep an eye on them as they bake, and check for doneness with a toothpick.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-purpose flour: The base of the muffins, providing structure.
- Baking powder & baking soda: These leavening agents help the muffins rise and become fluffy. Note: Make sure they’re not expired or too old.
- Salt: Enhances the flavor and balances the sweetness.
- Neutral-tasting oil: Keeps the muffins moist without overpowering the flavor. Note: You can use any neutral-tasting oil you prefer, such as canola, vegetable, or avocado oil, which all work well.
- Granulated sugar: Adds sweetness.
- Milk (dairy or non-dairy): The liquid base. Note: Oat milk, or soy milk are great dairy-free options.
- Lemon juice and zest: Adds brightness and a touch of acidity, which helps the baking soda activate.
- Pure vanilla extract: Enhances the sweetness and adds a wonderful aroma.
- Blueberries (fresh or frozen): The star of the show! Fresh blueberries are ideal, but frozen ones work just as well. Note: If using frozen, do not thaw.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.

Step 2 – Combine Wet Ingredients

In a mixing bowl, combine oil, sugar, milk, lemon juice, vanilla, and lemon zest.

Step 3 – Mix Dry and Wet Ingredients

Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick. Toss the blueberries with 2 teaspoons of flour. Add the floured-covered blueberries to the batter and gently fold with a spatula until evenly distributed. Do not overmix. Cover the bowl and let the batter rest for 15 – 20 minutes. While the batter rests, preheat the oven to 425º F (220º C).

Step 4 – Make the Crumble (optional):

Add the flour, sugar, and salt to a medium bowl and stir to combine. Add the melted butter and use a fork to incorporate the butter into the flour until the mixture resembles coarse crumbs. Set aside.

Step 4 – Fill The Muffins Pan

Fill 10 muffin cups right to the top with the batter. Add two or three blueberries on top. Then, sprinkle the crumble mixture evenly over the muffins.

Step 5 – Bake

Bake for 5 minutes at 425º F (220º C), then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 22 to 22 minutes. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Recipe Tips

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.

Use firm blueberries. If possible, find fresh, firm blueberries for best results, as they will hold up in the muffin mixture.

Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.

Let the batter rest! When your batter is ready, cover it and let it rest for 20 – 25 minutes. Resting the batter allows the flour to hydrate fully.

Bake at High Temperature Initially. Bake at 425ºF (190ºC) for 5 minutes, and then reduce the oven temperature to 375ºF (190ºC). This initial high oven temperature will help quickly lift up the muffin top.

Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Food Allergy Swaps
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nut Allergy: Use oat or rice milk instead of almond milk.
- Soy-Free: Use rice or oat milk instead of soy milk.
Variations & Additions
- Spices: Add a pinch of cinnamon or nutmeg to the crumb topping for a warm spice flavor.
- Other Fruits: Substitute blueberries with raspberries or blackberries for a different berry twist.
- Nuts: You can add 1/4 cup of chopped nuts to the crumb for an extra crunchy texture.
Storing and Freezing Instructions

Store: Store covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week.

Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, wrap them with plastic wrap, and then with foil. Place in a freezer bag. Thaw frozen muffins in the refrigerator and then bring them to room temperature.

Frequently Asked Questions

Can I use frozen blueberries?

Absolutely! If using frozen, do not thaw, and toss them in a little flour to prevent them from sinking.

Can I make this recipe gluten-free?

Yes! Just use a good gluten-free flour blend, and they should turn out great. See my suggestions above.

Can I make mini muffins?

Yes! I recommend halving the recipe to make about 24 mini cupcakes. Bake at 350º F (180º C) for 10 – 12 minutes.

More Egg-Free & Dairy-Free Muffin Recipes You’ll Love!

Recipe Card 📖
Easy Vegan Blueberry Muffins (No Eggs – No Dairy)

Oriana Romero

These Easy Vegan Blueberry Muffins (No Eggs – No Dairy) are soft, tender, perfectly sweet, and simply irresistible! You don’t need a stand mixer, just a couple of bowls and a whisk. Plus, they’re made with ingredients that are probably already in your pantry.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 10 muffins

Ingredients

For The Crumb (optional):

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions

Line 10 cavities of a 12-cup muffin tin with paper liners; lightly spray the liners and the pan with baking spray.

Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.

In a mixing bowl, combine oil, sugar, milk, lemon juice, lemon zest, and vanilla.

Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick.

Toss the blueberries with 2 teaspoons of flour. Add the floured cover blueberries to the batter and gently fold with a spatula until evenly distributed. Do not overmix. Cover the bowl and let the batter rest for 15 – 20 minutes.

While the batter rest, preheat the oven to 425º F (220º C).

Make the Crumble (optional): Add the flour, sugar, and salt to a medium bowl and stir to combine. Add the melted butter and use a fork to incorporate the butter into the flour until the mixture resembles coarse crumbs. Set aside.

Fill 10 muffin cups right to the top with the batter. Add two or three blueberries on top. Then, sprinkle the crumble mixture evenly over the muffins.

Bake for 5 minutes at 425º F (220º C), then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 22 to 22 minutes. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.Tip: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.

Blueberries: You can use fresh or frozen. If using frozen, do not thaw. Store: Store covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week. Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, wrap them with plastic wrap, and then with foil. Place in a freezer bag. Thaw frozen muffins in the refrigerator and then bring them to room temperature. Food Allergy Swaps:

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Nut Allergy: Use oat or rice milk instead of almond milk.

Soy-Free: Use rice or oat milk instead of soy milk.

Extra Tips:

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.

Use firm blueberries. If possible, find fresh, firm blueberries for best results, as they will hold up in the muffin mixture.

Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.

Let the batter rest! When your batter is ready, cover it and let it rest for 20 – 25 minutes. Resting the batter allows the flour to hydrate fully.

Bake at High Temperature Initially. Bake at 425ºF (190ºC) for 5 minutes, and then reduce the oven temperature to 375ºF (190ºC). This initial high oven temperature will help quickly lift up the muffin top.

Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

Variations & Additions:

Spices: Add a pinch of cinnamon or nutmeg to the crumb topping for a warm spice flavor.

Other Fruits: Substitute blueberries with raspberries or blackberries for a different berry twist.

Nuts: You can add 1/4 cup of chopped nuts to the crumb for an extra crunchy texture.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 293kcalCarbohydrates: 42gProtein: 4gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 3mgSodium: 308mgPotassium: 89mgFiber: 1gSugar: 19gVitamin A: 52IUVitamin C: 3mgCalcium: 90mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American

Calories 293

Keyword blueberry dairy-free egg-free muffins recipe Vegan
[ad_2] Oriana Romero
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September 6, 2024
Homemade Vegan Tartar Sauce (Easy!)
This Vegan Tartar Sauce is super easy and incredibly tasty! Imagine having a creamy, tangy sauce that you can whip up in minutes with ingredients you probably already have at home. Plus, it’s completely egg-free and dairy-free, so it’s perfect for anyone avoiding dairy or eggs due to a food allergy or intolerance. Whether you’re dipping, spreading, or drizzling, this sauce will take your meals to the next level. And the best part? It keeps well in the fridge for up to two weeks, so you’ll always have a delicious condiment ready to go!

Oriana’s Thoughts On The Recipe

This Homemade Vegan Tartar Sauce is one of my favorite sauces of all time! It’s a simple, no-fuss recipe that uses ingredients you probably already have in your kitchen. Plus, it’s so satisfying to whip up a sauce that’s both delicious and totally plant-based.

I’m a big fan of sauces that can elevate any dish, and this one does exactly that. It’s creamy, tangy, and just the right amount of zesty. Whether you’re serving it with your favorite vegan seafood, spreading it on a sandwich, or using it as a dip, it’s sure to impress.

Another thing I love about this recipe is how well it keeps. You can make a batch and store it in the fridge for up to two weeks. It’s perfect for meal prep or just having something tasty on hand to add a little something extra to your meals. Give it a try—I’m sure you’ll love it as much as I do!

What I Love About This Recipe

A Breeze to Make with Kitchen Staples: One of the best things about this recipe is that it’s incredibly easy to make with ingredients you probably already have in your pantry and fridge.

Creamy, Dreamy, and Full of Flavor: This sauce is the perfect balance of creamy and tangy, with just the right kick of flavor from the mustard and optional Tabasco sauce. It’s everything you want in a tartar sauce—smooth, rich, and bursting with taste.

Perfect Partner for Any Main Dish: Whether you’re enjoying eggless crispy fish sticks, a hearty veggie burger, or roasted vegetables, this tartar sauce is the perfect companion. Its tangy, savory flavor enhances whatever you’re pairing it with, taking your meal to the next level.

Egg-Free and Dairy-Free Delight: If you’re looking for a plant-based alternative to traditional tartar sauce, this recipe is a winner. It’s totally egg-free and dairy-free, making it suitable for vegans and those with food allergies. You won’t miss a thing, I promise!

Lasts Up to Two Weeks in the Fridge: One of the perks of making your own sauce is knowing exactly what goes into it, and how long it will last. This homemade tartar sauce keeps beautifully in the fridge for up to two weeks, so you can enjoy it whenever you need a flavor boost.
Potential Cons Of The Recipe

Mayonnaise Base: If you’re not a fan of mayonnaise, even the vegan kind, this recipe might not be for you.

Limited Spice: While the sauce is flavorful, it’s not particularly spicy. If you’re looking for a tartar sauce with a strong kick, you might need to add more heat.

Tips To Mitigate These Cons

Mayonnaise Alternative: You can use a mix of vegan yogurt for a lighter, less mayo-heavy base.

Amp Up the Spice: Add more Tabasco or a pinch of cayenne pepper if you like your sauces with a bit of heat.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Vegan Mayonnaise: The base of your sauce, providing the creamy texture. You can use any store-bought vegan mayo or make your own if you prefer. Note: I like to use Hellmann’s Plant-Based Mayo.
- Sweet Pickle Relish: Adds sweetness and tang, balancing the flavors. Note: If you don’t have relish, finely chopped pickles or gherkins will work just as well.
- Minced White Onion: Brings a subtle sharpness and depth to the sauce. Note: You can substitute with shallots for a milder flavor.
- Lemon Juice: Freshly squeezed lemon juice adds brightness and a bit of acidity. Note: Lime juice can be used as an alternative.
- Dijon Mustard: Adds a slight tang and depth of flavor. Note: If you don’t have Dijon, yellow mustard can be a substitute, but it will change the flavor slightly.
- Dried Dill: Dill is classic in tartar sauce, giving it a fresh, herby taste. Note: If you have fresh dill, use it! Just double the amount.
- Salt and Black Pepper: Basic seasonings that bring all the flavors together. Adjust to taste.
- Tabasco Sauce (Optional): For those who like a little heat, Tabasco adds a nice kick. Feel free to omit if you prefer a milder sauce. Note: I always add 2 dashes and it’s not spicy at all, not even for the kids.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Everything Together

In a medium-sized bowl, add the vegan mayo, sweet pickle relish, onion, lemon juice, Worcestershire sauce, mustard, dill, salt, pepper, capers (if using), and hot sauce (if using). Stir it all together to combine.

Step 2 – Serve Or Store For Later

Serve immediately or chill.

Tip: I recommend letting the sauce chill in the fridge for at least 30 minutes, as this helps the flavors meld together beautifully.
Recipe Tips

Use Fresh Ingredients: Fresh lemon juice and fresh dill (if available) can make a big difference in flavor.

Chill Before Serving: Allowing the sauce to chill in the fridge for at least 30 minutes helps the flavors meld together beautifully.

Adjust to Taste: Don’t be afraid to tweak the amounts of lemon juice, mustard, and spices to suit your personal preferences.
Food Allergy Swaps
- Soy-Free: If you need a soy-free version, make sure your vegan mayo is soy-free.
- Gluten-Free: Most ingredients in this recipe are naturally gluten-free, but always double-check labels, especially on condiments like mustard and Tabasco sauce.
Variations & Additions
- Fresh Herbs: Mix in some fresh parsley or chives for a more vibrant taste.
- Zesty Kick: A dash of horseradish or a sprinkle of smoked paprika can give the sauce an extra zesty punch.
Serving Suggestions

This Vegan Tartar Sauce is perfect with all kinds of dishes! Serve it alongside eggless fish sticks, spread it on sandwiches, or use it as a dip for crispy fries or roasted veggies. It’s also great as a salad dressing when thinned with a bit of water or additional lemon juice.

Storing and Freezing Instructions
- Storing: Store the tartar sauce in an airtight container in the fridge for up to two weeks. Give it a good stir before serving as some separation may occur.
- Freezing: While this sauce can be frozen, it may change the texture slightly when thawed, so I do not recommend freezing it.
Frequently Asked Questions

Can I use fresh dill instead of dried?

Absolutely! Fresh dill can add a wonderful burst of flavor. Just double the amount since fresh herbs are less concentrated than dried.

What can I use instead of vegan mayo?

If you prefer something lighter, you can substitute vegan mayo with vegan yogurt. This will create a slightly different flavor but still delicious!

Can I make this tartar sauce spicy?

Yes! Feel free to add extra Tabasco, a pinch of cayenne pepper, or even some finely chopped jalapeños to give the sauce a spicy kick.

How do I know if the tartar sauce has gone bad?

If you notice any off smells, changes in color, or if it tastes strange, it’s best to discard the sauce. Always store it in an airtight container in the fridge to keep it fresh.

More Sauce/Dip Recipes You’ll Love!

Recipe Card 📖
Homemade Vegan Tartar Sauce

Oriana Romero

This Vegan Tartar Sauce is super easy and incredibly tasty! Imagine having a creamy, tangy sauce that you can whip up in minutes with ingredients you probably already have at home. Plus, it’s completely egg-free and dairy-free.

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 cup

Instructions

In a medium sized bowl add the vegan mayo, sweet picklerelish, onion, lemon juice, Worcestershire sauce, mustard, dill, salt, pepper, capers(if using), and hot sauce (if using). Stir it all together to combine.

Serve immediately or chill.Tip: I recommend letting the sauce chill in the fridge for at least 30 minutes, as this helps the flavors meld together beautifully.

Storing: Store the tartar sauce in an airtight container in the fridge for up to two weeks. Give it a good stir before serving as some separation may occur. Freezing: While this sauce can be frozen, it may change the texture slightly when thawed, so I do not recommend freezing it. Food Allergy Swaps:

Soy-Free: If you need a soy-free version, make sure your vegan mayo is soy-free.

Gluten-Free: Most ingredients in this recipe are naturally gluten-free, but always double-check labels, especially on condiments like mustard and Tabasco sauce.

Recipe Tips:

Use Fresh Ingredients: Fresh lemon juice and fresh dill (if available) can make a big difference in flavor.

Chill Before Serving: Allowing the sauce to chill in the fridge for at least 30 minutes helps the flavors meld together beautifully.

Adjust to Taste: Don’t be afraid to tweak the amounts of lemon juice, mustard, and spices to suit your personal preferences.

Variations & Additions:

Fresh Herbs: Mix in some fresh parsley or chives for a more vibrant taste.

Zesty Kick: A dash of horseradish or a sprinkle of smoked paprika can give the sauce an extra zesty punch.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 1494kcalCarbohydrates: 24gProtein: 1gFat: 146gSaturated Fat: 16gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 2122mgPotassium: 80mgFiber: 1gSugar: 5gVitamin A: 255IUVitamin C: 7mgCalcium: 27mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Condiments

Cuisine American

Calories 1494

Keyword condiment dairy-free egg-free recipe sauce Vegan
[ad_2] Oriana Romero
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September 5, 2024
Easy Vegan Banana Peanut Butter Muffins
These Easy Vegan Banana Peanut Butter Muffins are super moist, packed with peanut butter flavor, and just sweet enough to satisfy your cravings without going overboard. Not only do these muffins come together in a snap with simple ingredients you probably already have at home, but they’re also a fantastic way to use up those ripe bananas sitting on your counter. Plus, they’re egg-free and dairy-free, making them a great option if you’re catering to anyone with food allergies. They’re perfect for a quick breakfast, a snack, or even a little treat in your lunchbox. And the best part? They freeze beautifully, so you can make a big batch and have them on hand for those busy mornings when you need something yummy, fast.

Oriana’s Thoughts On The Recipe

When it comes to baking, I’m all about simplicity and flavor, especially when I need to use up those spotty bananas sitting on the counter. This Easy Vegan Banana Peanut Butter Muffin recipe is my go-to when I crave something sweet.

You don’t need eggs or dairy, making them ideal if you’re catering to someone with food allergies. And don’t worry if you have a peanut allergy, as we do; you can easily swap the regular peanut butter out for a peanut-free spread, and the results are just as delicious. Plus, they’re super moist and bursting with peanut butter flavor—what’s not to love?

Another thing I can’t help but mention is how freezer-friendly these muffins are. I often double the batch and pop some in the freezer for those hectic mornings when everyone is rushing out the door. Just grab one, and you’re good to go!

If you like this recipe, check out my Vegan Peanut Butter Banana Bread (Easy)!

What I Love About This Recipe

So Easy to Make!: This recipe couldn’t be simpler! With just a few basic ingredients, you can whip up a batch of these muffins in no time.

Egg-Free & Dairy-Free: Finding tasty, egg-free, dairy-free, vegan baked goods can be a challenge, but these muffins don’t need eggs or dairy to be incredibly moist and fluffy. They’re perfect for anyone with food allergies. If you have a peanut allergy, you can easily swap the regular peanut butter out for a peanut-free spread, and the results are just as delicious.

Tastier than Store-Bought: Let’s be honest—store-bought muffins often come loaded with unnecessary preservatives and too much sugar. These homemade muffins not only taste fresher, but they’re also made with simple, wholesome ingredients you can feel good about.

Freezer-Friendly Goodness: One of the best things about this recipe is how well these muffins freeze. Make a double batch, freeze some, and you’ll have a delicious, homemade snack ready to go whenever you need it.
Potential Cons Of The Recipe

Like all recipes, this one isn’t without its challenges.

Peanut Butter: Peanut allergy is one of the most common food allergies, so if you have an egg and/or dairy allergy, the probability of peanut allergy is high. For example, my daughter is allergic to eggs, peanuts, and nuts (among others less common).

Bananas: Using overly ripe bananas could make the muffins a bit too moist.

Tips To Mitigate These Cons

Peanut Butter: If you have a peanut allergy, as we do, you can easily swap the regular peanut butter out for a peanut-free spread, and the results are just as delicious.

Use the right bananas: To avoid overly moist muffins, use bananas that are just ripe, with some spots but not too brown.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: This is the base of the muffins, giving them structure. You can substitute with whole wheat flour for a heartier muffin, though they may be denser.
- Baking Powder & Baking Soda: These leavening agents help the muffins rise, giving them a light texture. Note: Be sure your baking powder is fresh for the best results.
- Salt: A pinch of salt enhances the flavors and balances the sweetness.
- Ripe Bananas: The riper, the better! Bananas add natural sweetness and moisture, making these muffins super soft and flavorful.
- Granulated Sugar & Brown Sugar: The combination of these sugars gives a balanced sweetness and a slight molasses flavor from the brown sugar. You can reduce the sugar slightly if you prefer less sweet muffins.
- Oil: Keeps the muffins moist. I like to use vegetable oil, but melted coconut oil works well too for a hint of coconut flavor.
- Peanut Butter: The star of the show! Adds richness and that classic nutty flavor. Note: For a peanut-free option, try using peanut-free spread, almond butter, or sunflower seed butter.
- Yogurt: Adds moisture and helps with the texture, making the muffins tender. Note: Use a dairy-free yogurt to keep the recipe vegan.
- Milk: Any milk will do—soy, oat, or regular dairy milk if you’re not strictly vegan. It helps to loosen the batter for a smoother texture.
- Vanilla: Enhances the overall flavor of the muffins, giving them a sweet, aromatic touch.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.

Step 2 – Combine Wet Ingredients

In a medium mixing bowl, whisk mash the bananas, sugars, oil, peanut butter, yogurt, milk, and vanilla; mix until well combined.

Step 3 – Mix Dry and Wet Ingredients

Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 15 – 20 minutes.

Step 4 – Fill The Muffin Cups

Spoon the batter evenly into the muffin cups or liners , filling each one all the way to the top.

Note: This recipe makes 8 big muffins or 12 smaller ones. Decide if you want big or small muffins and line the number of cavities accordingly. For big muffins, use 1/2 cup (jumbo) cookie scoop. For small muffins, use 1/4 cup (large) cookie scoop.

Step 5 – Bake

Bake for 5 minutes at 425º F (220º C), then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 15 to 20 minutes. Carefully remove muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Drizzle muffins with melted peanut butter, if desired.
Recipe Tips

Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.

Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.

Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the muffins tender. Overmixing can lead to tough muffins.

Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.

For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.

Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.

Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
Food Allergy Swaps
- Peanut-Free: Replace peanut butter with peanut-free spread, sunflower seed butter, or almond butter.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Dairy-Free: To keep the recipe vegan and dairy-free, use non-dairy milk (like soy or oat milk) and dairy-free yogurt.
Variations & Additions
- Chocolate Chip Banana Peanut Butter Muffins: Add a handful of vegan chocolate chips to the batter for an extra treat.
- Banana Nut Muffins: Mix in some chopped walnuts or pecans for a crunchy twist.
- Spiced Muffins: Add a teaspoon of cinnamon or a pinch of nutmeg for a warm, spiced flavor.
Storing and Freezing Instructions

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. If freezing, wrap each muffin individually in plastic wrap and place them in a zip-top bag or airtight container. They’ll keep well in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature or microwave for a quick warm-up.

Frequently Asked Questions

Can I use frozen bananas?

Yes, you can use frozen bananas. Just thaw them completely and drain off any excess liquid before mashing.

Can I make these muffins gluten-free?

Absolutely! Just swap the all-purpose flour for a gluten-free baking flour blend. Ensure it includes xanthan gum for better texture.

How can I make these muffins oil-free?

You can substitute the oil with applesauce or additional yogurt, though the texture and taste may differ slightly.

Can I add mix-ins to this recipe?

Definitely! Chocolate chips, nuts, or even dried fruit can be great additions. Just be sure not to overload the batter, as it might affect the baking time.

More Egg-Free, Dairy-Free, Vegan Muffin Recipes You’ll Love!

Recipe Card 📖
Easy Vegan Banana Peanut Butter Muffins

Oriana Romero

These Easy Vegan Banana Peanut Butter Muffins are super moist, packed with peanut butter flavor, and just sweet enough to satisfy your cravings without going overboard. Not only do these muffins come together in a snap with simple ingredients you probably already have at home, but they’re also a fantastic way to use up those ripe bananas sitting on your counter. Plus, they’re egg-free and dairy-free, making them a great option if you’re catering to anyone with food allergies.

Prep Time 10 minutes

Cook Time 25 minutes

Servings 8 Big Muffins (or 12 small)

Instructions

Preheat the oven to 425º F (220º C). Spray the muffin pan cavities with nonstick spray or line them with cupcake liners.Note: This recipe makes 8 big muffins or 12 smaller one. Decide if you want big or small muffins and line the number of cavities accordingly.

Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.

In a medium mixing bowl, whisk mash the bananas, sugars, oil, peanut butter, yogurt, milk, and vanilla; mix until well combined.

Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 15 – 20 minutes.

Spoon the batter evenly into the muffin cups or liners, filling each one all the way to the top.Note: For big muffins, use 1/2 cup (jumbo) cookie scoop. For small muffins, use 1/4 cup (large) cookie scoop.

Bake for 5 minutes, then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 15 to 20 minutes. Carefully remove muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Flour: For this recipe, I used all-purpose flour. However, if you prefer a heartier muffin, you can substitute with whole wheat pastry flour, or half whole-wheat and half all-purpose, though they may be denser. In that case, you can add 2 – 3 more tablespoons of milk. Store: store at room temperature for up to 3 days, then transfer to the refrigerator for up to 1 week. Freeze: For longer storage, let the muffins cold completely and then freeze them for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired. Yield: This recipe makes 8 big muffins or 12 smaller ones. For big muffins, use 1/2 cup (jumbo) cookie scoop. For small muffins, use 1/4 cup (large) cookie scoop. Food Allergy Swaps:

Peanut-Free: Replace peanut butter with peanut-free spread, sunflower seed butter, or almond butter.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Dairy-Free: To keep the recipe vegan and dairy-free, use non-dairy milk (like soy or oat milk) and dairy-free yogurt.

Recipe Tips:

Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.

Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.

Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the muffins tender. Overmixing can lead to tough muffins.

Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.

For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.

Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.

Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.

Variations & Additions:

Chocolate Chip Banana Peanut Butter Muffins: Add a handful of vegan chocolate chips to the batter for an extra treat.

Banana Nut Muffins: Mix in some chopped walnuts or pecans for a crunchy twist.

Spiced Muffins: Add a teaspoon of cinnamon or a pinch of nutmeg for a warm, spiced flavor.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 400kcalCarbohydrates: 53gProtein: 8gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 2mgSodium: 606mgPotassium: 232mgFiber: 2gSugar: 24gVitamin A: 37IUVitamin C: 2mgCalcium: 131mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American

Calories 400

Keyword banana dairy-free egg-free muffins peanut butter recipe Vegan
[ad_2] Oriana Romero
Source link
September 3, 2024
Easy Mustard Glazed Chicken
This Mustard-Glazed Chicken is tender, juicy chicken coated in a sweet and tangy mustard glaze that even the pickiest eaters will love! It’s incredibly easy to prepare with just six simple ingredients and comes together in one skillet. Plus, it’s a versatile dish that pairs well with almost anything, making it a surefire hit that you’ll want to make again and again!

Oriana’s Thoughts On The Recipe

This Mustard Glazed Chicken is one of those dishes that checks all the boxes—easy, delicious, and kid-approved. Even my pickiest eater can’t resist it! You know how it is, right? Finding something the whole family will eat without complaints feels like winning the lottery, and this recipe is definitely a winner.

What I love most about this recipe is how tender and juicy the chicken turns out, with that perfect balance of sweet and tangy from the mustard glaze. The flavors are so well-rounded that it’s hard to believe you only need six ingredients! Plus, everything comes together in just one skillet, which means less time spent on cleanup and more time enjoying dinner with the family.

I always appreciate recipes that are simple enough for a busy weeknight but still taste like you put in a lot of effort. This is one of those recipes. With just a few pantry staples, you can whip up a meal that feels special yet requires minimal fuss. Trust me, once you try it, you’ll add this to your regular rotation in no time!

What I Love About This Recipe

Made with 6 Ingredients in ONE Skillet!: Who doesn’t love a one-skillet meal? With just six ingredients, this recipe is as easy as it gets. You don’t need to fuss over multiple pans or a long list of ingredients. Everything comes together in one skillet, making both cooking and cleanup a breeze.

Tender, Juicy, and Bursting with Flavor!: The secret to this dish is the perfect balance of flavors in the glaze, which seeps into the chicken as it cooks, making every bite tender and juicy. It’s amazing how such simple ingredients can produce such a flavorful dish.

A Hit with the Whole Family, Even the Picky Eaters! Finding a recipe that everyone loves is no easy feat, especially when you have picky eaters at the table. But this Mustard-Glazed Chicken gets rave reviews from the entire family every single time. The subtle sweetness of honey combined with the tangy mustard creates a flavor profile that appeals to both kids and adults alike.
Potential Cons Of The Recipe

While this recipe is pretty perfect, there are a couple of things to keep in mind.

Sweet-Savory Flavor: The glaze can be a bit on the sweeter side, which might not be everyone’s cup of tea. If you’re not a fan of sweet-savory combinations, this might be something to consider.

Chicken Texture: Depending on the cut of chicken you use, you might need to adjust the cooking time to ensure the chicken stays juicy and doesn’t dry out.

Tips To Mitigate These Cons

Adjust Sweetness: To balance out the sweetness of the glaze, you can reduce the amount of honey slightly or add an extra splash of apple cider vinegar for more tang.

Control the Chicken Doneness: If you’re concerned about overcooking the chicken, use a meat thermometer to check for doneness (165° F is the safe temperature for chicken). Also, if chicken breasts are too dry for your taste, consider using thighs instead of breasts, as they tend to be more forgiving and stay juicier.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Oil: You can use olive oil, avocado oil, or any other cooking oil you prefer.
- Boneless, Skinless Chicken Breasts or Thighs: Both work well; I used breasts because that is what my family prefers, but if you prefer a juicier cut, go for thighs. They’re a bit more forgiving and stay tender even if cooked slightly longer.
- Salt and Black Pepper: To lightly season the chicken!
- Scallions: These add a mild onion flavor that complements the glaze perfectly. Note: You can substitute with regular onions or shallots if needed.
- Honey: This adds sweetness to balance out the tangy mustard and vinegar.
- Whole-Grain Mustard: It’s the star of the glaze, adding texture and a deep, tangy flavor. Dijon mustard can also work in a pinch, but whole-grain is recommended for that extra bite.
- Soy Sauce: This adds a savory umami element to the glaze, rounding out the sweetness and tanginess. Note: You can substitute with tamari or coconut aminos for a gluten-free option.
- Apple Cider Vinegar: It adds acidity to the glaze, helping to cut through the sweetness and balance the flavors. Note: White wine vinegar, rice vinegar or even lemon juice can be used as substitutes.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Brown The Chicken

Heat a large skillet over medium-high heat and add 1 tablespoon oil. Add the chicken and lightly season the chicken with salt and pepper. Brown chicken for about 2 minutes on each side and brown on each side. Set chicken aside on a plate. NOTE: The cooking time can vary depending on the thickness of your chicken.

Step 2 – Mix The Sauce Ingredients

Add the white part of the scallions, honey, mustard, soy sauce, and vinegar to the same skillet and mix to combine. Bring to a boil over medium heat for 2 – 3 minutes until sauce thickens a bit.

Step 3 – Add Chicken And Reduce The Sauce

Add chicken back to the skillet and coat each side with the sauce. Reduce heat to medium-low, and cook gently for 6 – 8 minutes or until the chicken is no longer pink and the inside temperature reaches 165º F. The sauce should look caramelized. NOTE: The cooking time can vary depending on the thickness of your chicken.

Step 5 – Garnish And Serve

Turn off the heat. Stir in scallion greens. Serve hot with the sauce
Recipe Tips

Chicken: On this occasion, I used chicken breasts, but you can substitute them for chicken thighs or drumsticks. Keep in mind that bone-in chicken takes about twice as long to cook.

Preheat Your Skillet: Make sure your skillet is nice and hot before adding the chicken. This will give the chicken a beautiful sear and lock in those juices.

Rest the Chicken: Let the chicken rest for a few minutes before serving. This allows the juices to redistribute, making the chicken even juicier.
Food Allergy Swaps
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
- Honey-Free: Substitute honey with maple syrup or agave nectar.
- Mustard Allergy: If you have a mustard allergy, this recipe might not be for you. Check out my other chicken recipes!
Variations & Additions
- Add Vegetables: Toss in some vegetables like bell peppers, snap peas, or asparagus to make this a one-pan meal.
- Spice It Up: Add a pinch of red pepper flakes to the glaze for a bit of heat.
- Herb It Up: Fresh herbs like thyme or rosemary can be added for an extra layer of flavor.
Serving Suggestions

This mustard-glazed chicken pairs beautifully with a side of roasted potatoes, steamed green beans, or a simple mixed greens salad. For a heartier meal, serve it over a bed of fluffy rice or quinoa to soak up that delicious glaze.

Storing and Freezing Instructions
- Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave to avoid drying out the chicken.
- Freezing: You can freeze the cooked chicken in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Frequently Asked Questions

Can I use bone-in chicken?

Yes, you can use bone-in chicken, but keep in mind that the cooking time will be longer. Make sure to adjust accordingly and check for doneness.

What other proteins can I use?

This glaze works well with pork chops, shrimp, or chicken meatballs! Just adjust the cooking time based on the protein you choose.

Can I use another type of mustard?

Dijon mustard can also work in a pinch, but whole-grain is recommended for that extra bite.

More Easy Chicken Recipes You’ll Love!

Recipe Card 📖
Easy Mustard Glazed Chicken

Oriana Romero

This Mustard-Glazed Chicken is tender, juicy chicken coated in a sweet and tangy mustard glaze that even the pickiest eaters will love! It’s incredibly easy to prepare with just six simple ingredients and comes together in one skillet. Plus, it’s a versatile dish that pairs well with almost anything, making it a surefire hit that you’ll want to make again and again!

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4

Instructions

Heat a large skillet over medium-high heat and add 1 tablespoon oil. Add the chicken and lightly season the chicken with salt and pepper. Brown chicken for about 2 minutes on each side and brown on each side. Set chicken aside on a plate. NOTE: The cooking time can vary depending on the thickness of your chicken.

Add white part of the scallions, honey, mustard, soy sauce, vinegar to the same skillet and mix to combine. Bring to a boil over medium heat for 2 – 3 minutes until sauce thickens a bit.

Add chicken back to the skillet and coat each side with the sauce. Reduce heat to medium-low, and cook gently for 6 – 8 minutes or until the chicken is no longer pink and the inside temperature reaches 165º F. The sauce should look caramelized. Turn off the heat. Stir in scallion greens. Serve hot with the sauceNOTE: The cooking time can vary depending on the thickness of your chicken.

Chicken: On this occasion, I used chicken breasts, but you can substitute them for chicken thighs or drumsticks. Keep in mind that bone-in chicken takes about twice as long to cook.
Store: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Freeze: After cooking, allow the chicken to cool, then place it in a freezer container. Freeze for up to 3 months. When ready to serve, thaw in the refrigerator, preferably overnight. Reheat covered in the oven at 350º F until warmed through or covered over low heat over the stove. Food Allergy Swaps:

Gluten-Free: Use tamari or coconut aminos instead of soy sauce.

Honey-Free: Substitute honey with maple syrup or agave nectar.

Mustard Allergy: If you have a mustard allergy, this recipe might not be for you. Check out my other chicken recipes!

Recipe Tips:

Chicken: On this occasion, I used chicken breasts, but you can substitute them for chicken thighs or drumsticks. Keep in mind that bone-in chicken takes about twice as long to cook.

Preheat Your Skillet: Make sure your skillet is nice and hot before adding the chicken. This will give the chicken a beautiful sear and lock in those juices.

Rest the Chicken: Let the chicken rest for a few minutes before serving. This allows the juices to redistribute, making the chicken even juicier.

Variations & Additions:

Add Vegetables: Toss in some vegetables like bell peppers, snap peas, or asparagus to make this a one-pan meal.

Spice It Up: Add a pinch of red pepper flakes to the glaze for a bit of heat.

Herb It Up: Fresh herbs like thyme or rosemary can be added for an extra layer of flavor.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 233kcalCarbohydrates: 25gProtein: 26gFat: 4gSaturated Fat: 1gCholesterol: 72mgFiber: 1gSugar: 24g

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine American

Calories 233

Keyword chicken dinner easy honey mustard
[ad_2] Oriana Romero
Source link
September 2, 2024
Mini Chocolate Chip Muffins (Egg-Free & Dairy-Free)
These Mini Vegan Chocolate Chip Muffins are the perfect little treats to have on hand. They’re soft, fluffy, and full of melty chocolate in every bite—what’s not to love? Plus, you don’t need any fancy equipment or hard-to-find ingredients. Just mix everything in a bowl, pop them in the oven, and in no time, you’ll have a batch of delicious, homemade muffins. They’re great for snacks, lunchboxes, or whenever you need a little pick-me-up. And since they’re freezer-friendly, you can always have some ready to enjoy whenever the craving hits.

Oriana’s Thoughts On The Recipe

These Mini Eggless Chocolate Chip Muffins have become an absolute staple in my household! They’re the kind of treat that I love to whip up on a Sunday afternoon, filling the house with the sweet aroma of freshly baked goodies. What I adore most about these muffins is how incredibly soft and fluffy they are, despite being egg-free and dairy-free. They’re packed with mini chocolate chips, making each bite a deliciously sweet experience.

These muffins are super easy to make, and you don’t even need a mixer! They’re egg-free and dairy-free, so they are great if you are dealing with food allergies or intolerance. With just a few basic ingredients that I always have on hand, I can have these muffins ready in no time. It’s one of those recipes that I know I can always count on.

These mini vegan muffins are also perfect for those little snack attacks. I love packing them into lunchboxes or grabbing one (or two!) with my morning coffee. They’re the ideal one-bite treat, and they freeze beautifully, so I always have a stash ready for whenever the craving strikes.

So, if you’re looking for a quick, tasty, and foolproof recipe, these muffins are a must-try!

What I Love About This Recipe

Super Easy to Whip Up: No need to pull out your stand mixer or any fancy gadgets. This recipe is straightforward and can be made in just a few simple steps.

Uses Simple Ingredients: I love that this recipe doesn’t call for anything out of the ordinary. Just a few other pantry staples. No eggs! No Milk!.

Perfect Texture: These muffins are the ultimate comfort food—soft, fluffy, and moist, with just the right amount of sweetness. The mini chocolate chips are perfectly distributed throughout, ensuring a burst of chocolate in every bite. It’s the kind of texture that keeps you coming back for more.

Perfect One-Bite Snack: These mini muffins are the perfect size for a quick snack. They’re small enough to satisfy your sweet tooth without being too indulgent. Plus, their bite-sized nature makes them great for sharing or serving at gatherings.

Great for Lunchboxes: If you’re looking for a fun and tasty treat to include in your kids’ lunchboxes, these muffins are perfect. They’re easy to pack, don’t crumble too much, and will surely be a hit with the little ones.

Freezer-Friendly: I’m all about making life easier, and these muffins are excellent for batch baking and freezing. Make a double batch, freeze half, and you’ll always have a quick snack ready to go.
Potential Cons Of The Recipe

Even though I adore these muffins, there are a few potential cons worth mentioning.

Shelflife: They might dry out quicker than expected if not stored properly.

Sweetness: They might be a bit sweet for some, especially if you’re not a big fan of sugary treats.

Tips To Mitigate These Cons

Storage: As soon as these muffins cool, store them in an airtight container to keep them moist.

Sweetness: If you prefer a less sweet treat, you can reduce the amount of chocolate chips or use dark chocolate chips for a more balanced flavor.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: This is the base of your muffin batter, giving the muffins structure. If you prefer, you can substitute a gluten-free all-purpose flour blend.
- Baking Powder & Baking Soda: These are your leavening agents, helping the muffins rise and become fluffy. Note: Make sure they’re fresh for the best results.
- Salt: A pinch of salt enhances the flavors and balances the sweetness of the muffins.
- Mini Chocolate Chips: The star of the show! These tiny chips ensure chocolatey goodness in every bite. Note: Use you favorite dairy-free or vegan mini chocolate chips.
- Oil: Oil keeps the muffins moist and tender. You can use vegetable, canola, avocado, or any neutral-tasting oil of your preference.
- Granulated Sugar: This adds sweetness to the muffins.
- Milk: Milk adds moisture to the batter. Note: You can use dairy or any plant-based milk, like oat or soy, depending on your preference.
- Apple Cider Vinegar: This might seem like an odd ingredient, but it’s key in creating a tender crumb in eggless baking. It reacts with the baking soda to help the muffins rise.
- Vanilla: Vanilla extract adds a lovely depth of flavor, complementing the chocolate and adding sweetness.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined. Add mini chocolate chips; mix to combine.

Step 2 – Combine Wet Ingredients

In a medium mixing bowl, mix oil, sugar, milk, vinegar, and vanilla; mix until well combined.

Step 3 – Mix Dry and Wet Ingredients

Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 15 – 20 minutes.

Step 4 – Fill The Pan

Spoon the batter evenly into the muffin cups or liners, about one heaping teaspoon each. I like to use a small cookie scoop.

Step 5 – Bake

Bake for 10 – 12 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Carefully remove the mini muffins from the oven. Allow them to cool for 5 minutes in the muffin pan, then transfer them to a wire rack to continue cooling.
Recipe Tips

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before starting, giving it plenty of time to reach the ideal recipe temperature.

Don’t overmix the batter. Use a light hand to avoid overworking it, which can result in dense muffins. Mix just until the ingredients are evenly distributed throughout the batter.

Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.

For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups. For mini muffins, use a small cookie scoop.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of regular milk, use non-dairy milk like soy or oat milk. Also, use your favorite mini dairy-free chocolate.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nut-Free: This recipe is naturally nut-free, but always double-check your ingredients if you’re baking for someone with nut allergies.
Variations & Additions
- Add Some Zest: Try adding a teaspoon of orange or lemon zest for a citrusy twist.
- Top with Crunch: Sprinkle the tops with coarse sugar or chopped nuts before baking for a bit of extra texture and sweetness.
Storing and Freezing Instructions

Storing: Store the muffins in an airtight container at room temperature for up to 3 days. To keep them fresher for longer, you can store them in the fridge for up to a week.

Freezing: To freeze, place the cooled muffins on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months. To enjoy, just thaw at room temperature or warm them in the microwave for a few seconds.

Frequently Asked Questions

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can! However, using whole wheat flour will result in a denser muffin. If you prefer a lighter texture, you can use half whole wheat and half all-purpose flour.

Can I make these muffins vegan?

Absolutely! Simply use a plant-based milk and ensure your chocolate chips are dairy-free.

How can I make the muffins less sweet?

You can reduce the amount of chocolate you add to the batter and use dark chocolate chips for a less sweet option.

What can I use instead of apple cider vinegar?

White vinegar or lemon juice can be used in place of apple cider vinegar. They all work similarly by reacting with the baking soda to help the muffins rise.

More Egg-Free Muffins Recipes You’ll Love!

Recipe Card 📖
Mini Eggless Chocolate Chip Muffins (Egg-Free and Dairy Free)

Oriana Romero

These Egg-Free and Dairy-Free Mini Chocolate Chip Muffins are the perfect little treats to have on hand. They’re soft, fluffy, and full of melty chocolate in every bite—what’s not to love? Plus, you don’t need any fancy equipment or hard-to-find ingredients. Just mix everything in a bowl, pop them in the oven, and in no time, you’ll have a batch of delicious, homemade muffins. They’re great for snacks, lunchboxes, or whenever you need a little pick-me-up. And since they’re freezer-friendly, you can always have some ready to enjoy whenever the craving hits.

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 24 mini muffins

Instructions

Preheat the oven to 350º F (180º C). Spray the mini muffin pan cavities with nonstick spray or line them with mini cupcake liners.

Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined. Add the mini chocolate chips and mix to distribute.

In a medium mixing bowl mix, oil, sugar, milk, vinegar and vanilla; mix until well combined.

Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 15 – 20 minutes.

Spoon the batter evenly into the muffin cups or liners, about two teaspoons each. I like to use a small cookie scoop.

Bake for 10 – 12 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Carefully remove mini muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Storing: Store the muffins in an airtight container at room temperature for up to 3 days. To keep them fresher for longer, you can store them in the fridge for up to a week. Freezing: To freeze, place the cooled muffins on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months. To enjoy, just thaw at room temperature or warm them in the microwave for a few seconds. Full Size Muffins: Use my Eggless Bakery-Style Chocolate Chip Muffins recipe. Food Allergy Swaps:

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of regular milk, use non-dairy milk like soy or oat milk. Also, use your favorite mini dairy-free chocolate.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Nut-Free: This recipe is naturally nut-free, but always double-check your ingredients if you’re baking for someone with nut allergies.

Recipe Tips:

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before starting, giving it plenty of time to reach the ideal recipe temperature.

Don’t overmix the batter. Use a light hand to avoid overworking it, which can result in dense muffins. Mix just until the ingredients are evenly distributed throughout the batter.

Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.

For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups. For mini muffins, use a small cookie scoop.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.

Variations & Additions:

Add Some Zest: Try adding a teaspoon of orange or lemon zest for a citrusy twist.

Top with Crunch: Sprinkle the tops with coarse sugar or chopped nuts before baking for a bit of extra texture and sweetness.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 71kcalCarbohydrates: 10gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 1mgSodium: 92mgPotassium: 14mgFiber: 0.2gSugar: 5gVitamin A: 17IUVitamin C: 0.02mgCalcium: 27mgIron: 0.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American

Calories 71

Keyword chocolate dairy-free egg-free mini muffins recipe
[ad_2] Oriana Romero
Source link
August 30, 2024
Eggless Baked Chicken Meatballs (Easy and Juicy)
These Eggless Baked Chicken Meatballs are not only super simple to whip up, but they’re also packed with flavor, tender, and juicy. Plus, they’re versatile enough to pair with any of your favorite sauces or sides, making them a hit with the whole family. Whether you’re looking for a quick weeknight dinner, something to meal prep for the week, or a dish that freezes beautifully for later, these meatballs have got you covered.

Oriana’s Thoughts On The Recipe

When it comes to dinnertime, nothing makes my family happier than a plate full of delicious meatballs, and these eggless baked chicken meatballs have quickly become our absolute favorite. They’re tender, juicy, and bursting with flavor. Whether I’m serving them plain, tossing them in our favorite sauce, or pairing them with pasta, these meatballs never fail to impress. They’re the kind of comfort food that brings everyone to the table with a smile!

What I love most about this recipe is how incredibly easy it is to make. With just a handful of simple ingredients that I always have on hand, I can whip up these meatballs in no time. The best part? They’re healthier than your average meatball but just as satisfying. Ground chicken combined with Parmesan cheese, panko, and a few seasonings creates the perfect bite—every time.

These chicken meatballs are also a lifesaver when it comes to meal prep. I often make a big batch, freeze them, and then pull them out whenever I need a quick and hearty dinner. They freeze beautifully and reheat like a dream, making them perfect for those busy weeknights when you need something delicious on the table fast. Trust me, once you try these, they’ll become a staple in your meal rotation too!

What I Love About This Recipe

Simple and Easy: With just a few simple ingredients—most of which you probably already have in your pantry—you can have these meatballs ready in no time. There’s nothing fussy about this recipe, making it ideal for busy weeknights or when you’re just too tired for complicated cooking.

A Family Favorite: In my house, anything involving meatballs is an instant hit, but these chicken meatballs truly take the cake. My family can’t get enough of them, and I love that they’re a healthier option that doesn’t skimp on flavor.

Bursting with Flavor: These meatballs are so flavorful that you can enjoy them on their own, but they’re also perfect with your favorite sauces. Whether you like a classic marinara, a creamy Alfredo, or something with a little kick, these meatballs hold up beautifully and complement any sauce you throw at them.

Perfectly Tender and Juicy: One of the biggest challenges with chicken meatballs is keeping them from drying out. But with this recipe, you don’t have to worry about that. Thanks to the addition of yogurt and olive oil, these meatballs stay tender, juicy, and perfectly seasoned every time.

Meal Prep Perfection: These meatballs are a meal prepper’s dream! Make a big batch on the weekend, and you’ll have a quick and easy dinner option ready to go for the rest of the week. They also freeze beautifully, so you can always have a homemade meal at your fingertips.

Freezer-Friendly: These meatballs are freezer-friendly, which means you can always have a delicious, homemade option on hand. Just make a big batch, freeze them, and reheat them as needed. They taste just as good as fresh, making them perfect for busy days.
Potential Cons Of The Recipe

Drying Out: Chicken meatballs can sometimes turn out dry if not cooked properly. It’s a common issue because chicken is leaner than other meats.

Blandness: If not seasoned well, chicken meatballs can taste bland, especially since chicken is milder in flavor compared to beef or pork.

Tips To Mitigate These Cons

Avoid Drying Out: To keep the meatballs juicy, don’t overcook them. Keep an eye on the timer, and check for doneness early. Adding yogurt and olive oil to the mix also helps retain moisture.

Enhance the Flavor: Be generous with the seasonings. I like to add a bit of extra Parmesan and oregano for a more robust flavor. A pinch of crushed red pepper flakes can add a nice kick if you’re in the mood for something spicier.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Ground Chicken: The base of the meatballs. It’s leaner than beef, making it a healthier option. Notes: You can also use ground turkey if you prefer.
- Panko or Breadcrumbs: These add texture and help to bind the meatballs together. Panko is lighter and gives a slightly crunchier exterior. Notes: You can also use gluten-free breadcrumbs or almond meal.
- Parmesan Cheese: Adds a rich, savory flavor and helps with binding the meatballs.
- Olive Oil: Adds moisture and a subtle flavor. It also helps the meatballs brown nicely in the oven.
- Kosher or Sea Salt & Black Pepper: Essential seasonings that enhance all the other flavors.
- Garlic and Onion Powder: Adds a subtle sweetness and depth without the hassle of chopping fresh onions.
- Dried Oregano: Brings an earthy, slightly peppery flavor that complements the chicken beautifully.
- Plain Yogurt: Keeps the meatballs moist and tender. It also adds a slight tang that balances the richness of the Parmesan. Notes: You can also use dairy-free yogurt.
- Parsley: Adds a fresh, herby note. You can use either fresh or dried, though fresh will give a brighter flavor.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Prepare The Meat Mixture

In a large bowl, combine the ground chicken, breadcrumbs, parmesan cheese, salt, pepper, onion, garlic, oregano, yogurt, and parsley. Mix until well combined. Use your hands to mix the ground meat thoroughly. Try not to overwork the meat; pinch the meat between your fingers rather than knead it.

Step 2 – Form The Meatballs

Scoop about two tablespoons of the mixture into your palms (you can wear kitchen gloves, if you wish) and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with the rest of the mixture, spacing the meatballs out onto the baking sheet, about 2-inches apart. Brush or spray the meatballs with olive oil to ensure the meatballs become nicely golden on the outside and juicy on the inside.

TIP: Use a cookie scoop to make the meatballs equal in size. This will ensure they all cook the same.

Step 3 – Bake

Bake the meatballs for 18 to 25 minutes or until cooked through.

TIP: Give them a check after about 15 minutes in the oven. When they’re ready, they should reach an internal temperature of 165° F (74° C). I recommend using an instant-read thermometer; if you cook them for too long, they’ll end up dry and tough, and we want to avoid that!

Step 4 – Serve or Store For Later

Serve warm meatballs with your favorite sides or sauces, or store them for later use.
Recipe Tips

Mix Gently: Overmixing the meatball mixture can make them tough. Mix just until the ingredients are combined. Use your hands to mix the ground meat thoroughly. Try not to overwork the meat; pinch it between your fingers rather than knead it.

Uniform Size: Make sure your meatballs are all about the same size so they cook evenly. A cookie scoop works great for this!

Preheat Your Oven: Always make sure your oven is fully preheated before baking the meatballs to ensure they cook evenly.

Don’t Overbake: Give them a check after about 15 minutes in the oven. When they’re ready, they should reach an internal temperature of 165° F (74° C). I recommend using an instant-read thermometer; if you cook them for too long, they’ll end up dry and tough, and we want to avoid that!
Food Allergy Swaps
- Dairy-Free: Swap the Parmesan cheese with a dairy-free alternative and use a dairy-free yogurt.
- Gluten-Free: Use gluten-free breadcrumbs or panko to make this recipe gluten-free or use almond meal.
Variations & Additions
- Spicy Meatballs: Add some red pepper flakes or a dash of hot sauce to the mixture.
- Cheesy Surprise: Place a small cube of mozzarella in the center of each meatball before baking for a gooey, cheesy surprise.
- Herbaceous Twist: Swap out the oregano for Italian seasoning or fresh basil for a different flavor profile.
- Greek-Style: Check out my Easy Greek Chicken Meatballs (Baked – No Eggs) recipe.
Serving Suggestions

These meatballs are incredibly versatile! They’re flavorful enough to eat plain or with your favorite sides. Serve them over spaghetti with a marinara sauce or fettuccini sauce or in a sub roll with melted provolone. They also make a great appetizer when served with a dipping sauce like marinara or a creamy ranch.

Storing and Freezing Instructions

Storing: Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing cooked meatballs: To freeze, place the cooked and cooled meatballs on a baking sheet in a single layer and freeze until solid. Transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Reheat in the oven or microwave until warmed through.

Freeze uncooked meatballs: It’s ideal for meal prep to have pre-shaped, ready-to-cook meatballs in the freezer. Shape the meatballs as directed and place them on a parchment-lined baking sheet. Then, freeze until firm, then transfer to an airtight container or ziptop bag for up to 3 months. When ready to cook, let thaw overnight in the refrigerator. Brush with oil and bake as directed.

Frequently Asked Questions

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works just as well in this recipe and can be a great alternative if that’s what you have on hand.

How do I know when the meatballs are done?

The meatballs are done when they reach an internal temperature of 165°F (74°C). They should be golden brown and firm to the touch.

Can I make these ahead of time?

Yes! You can prepare the meatballs ahead of time and either refrigerate them for up to a day before baking or freeze them for later.

Can I fry these instead of baking?

Yes, you can fry them in a bit of oil until golden brown on all sides. However, baking is a healthier option and easier for making a larger batch.

More Egg-Free Meatballs Recipes You’ll Love!

Recipe Card 📖
Eggless Baked Chicken Meatballs

Oriana Romero

These Eggless Baked Chicken Meatballs are not only super simple to whip up, but they’re also packed with flavor, tender, and juicy. Plus, they’re versatile enough to pair with any of your favorite sauces or sides, making them a hit with the whole family. Whether you’re looking for a quick weeknight dinner, something to meal prep for the week, or a dish that freezes beautifully for later, these meatballs have got you covered.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 24 meatballs

Instructions

Preheat oven to 400º F (200º C). Line a large baking sheet with parchment paper or spray with olive oil. Set aside.

In a large bowl, combine the ground chicken, breadcrumbs, parmesan cheese, salt, pepper, onion, garlic, oregano, yogurt, and parsley. Mix until well combined. Use your hands to mix the ground meat thoroughly. Try not to overwork the meat; pinch the meat between your fingers rather than knead it.

Scoop about two tablespoons of the mixture into your palms (you can wear kitchen gloves, if you wish) and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with the rest of the mixture, spacing the meatballs out onto the baking sheet about two inches apart. Brush or spray the meatballs with olive oil to ensure they become nicely golden on the outside and juicy on the inside.TIP: Use a cookie scoop to make the meatballs equal in size. This will ensure they all cook the same.

Bake the meatballs for 18 to 25 minutes or until cooked through.TIP: Give them a check after about 15 minutes in the oven. When they're ready, they should reach an internal temperature of 165° F (74° C). I recommend using an instant-read thermometer; if you cook them for too long, they'll end up dry and tough, and we want to avoid that!

Serve warm meatballs with your favorite sides or sauces, or store for later use.

Storing: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Freezing cooked meatballs: To freeze, place the cooked and cooled meatballs on a baking sheet in a single layer and freeze until solid. Transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Reheat in the oven or microwave until warmed through. Freeze uncooked meatballs: Having pre-shaped, ready-to-cook meatballs in the freezer is ideal for meal prep. Shape the meatballs as directed and place them on a parchment-lined baking sheet. Then, freeze until firm, then transfer to an airtight container or ziptop bag for up to 3 months. When ready to cook, let thaw overnight in the refrigerator. Brush with oil and bake as directed. Food Allergy Swaps:

Dairy-Free: Swap the Parmesan cheese with a dairy-free alternative and use a dairy-free yogurt.

Gluten-Free: Use gluten-free breadcrumbs or panko to make this recipe gluten-free, or use almond meal.

Recipe Tips:

Mix Gently: Overmixing the meatball mixture can make them tough. Mix just until the ingredients are combined. Use your hands to mix the ground meat thoroughly. Try not to overwork the meat; pinch it between your fingers rather than knead it.

Uniform Size: Make sure your meatballs are all about the same size so they cook evenly. A cookie scoop works great for this!

Preheat Your Oven: Always make sure your oven is fully preheated before baking the meatballs to ensure they cook evenly.

Don’t Overbake: Give them a check after about 15 minutes in the oven. When they’re ready, they should reach an internal temperature of 165° F (74° C). I recommend using an instant-read thermometer; if you cook them for too long, they’ll end up dry and tough, and we want to avoid that!

Variations & Additions:

Spicy Meatballs: Add some red pepper flakes or a dash of hot sauce to the mixture.

Cheesy Surprise: Place a small cube of mozzarella in the center of each meatball before baking for a gooey, cheesy surprise.

Herbaceous Twist: Swap out the oregano for Italian seasoning or fresh basil for a different flavor profile.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 53kcalCarbohydrates: 2gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 17mgSodium: 145mgPotassium: 114mgFiber: 0.2gSugar: 0.3gVitamin A: 41IUVitamin C: 0.5mgCalcium: 23mgIron: 0.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine American

Calories 53

Keyword chicken egg-free Eggless meatballs recipe
[ad_2] Oriana Romero
Source link
August 29, 2024
The Best Eggless Chicken Cutlets (Easy & Crispy)
These Eggless Chicken Cutlets are crispy on the outside, juicy on the inside, and bursting with flavor! They’re super easy to make, and you can have them ready in just 30 minutes, making them perfect for those busy weeknights when you need something tasty and satisfying in a pinch. Plus, they’re kid-friendly, so you know everyone at the table is going to be happy.

Oriana’s Thoughts On The Recipe

I’m so excited to share my Eggless Chicken Cutlets recipe with you today. These cutlets have quickly become a family favorite around here, and I just know you’re going to love them, too! They’re super crispy on the outside, juicy on the inside, and packed with flavor.

They’re eggless, so they’re perfect if you have someone in your family with an egg allergy. Plus, they’re kid-approved, which is always a win in my book!

I’m all about simple and easy recipes, especially during busy weeknights when time is short and everyone’s hungry. These cutlets come together in just 30 minutes, making them a go-to for quick, delicious dinners. With just a few pantry staples, you can whip up a meal that’s sure to please even the pickiest eaters. And honestly, who can resist that golden, crispy coating?

One of the things I love most about these cutlets is their versatility. You can serve them as is with your favorite dipping sauce, pair them with a fresh salad, or even pop them in a sandwich for a hearty lunch. Whether you’re making dinner for the family or prepping meals for the week, these cutlets are a must-try!

What I Love About This Recipe

Simple & Easy to Make: You don’t need any fancy ingredients or equipment for this recipe. It’s straightforward and beginner-friendly, so even if you’re not a seasoned cook, you’ll have no trouble whipping these up!

Totally Egg-Free: Perfect for those with an egg allergy or intolerance.

Ready in 30 Minutes: On those busy nights when you’re short on time, these cutlets are a lifesaver. From start to finish, you can have dinner on the table in just 30 minutes.

So Crispy on the Outside & Juicy on the Inside: The combination of yogurt and milk keeps the chicken moist and juicy, while the crispy breadcrumb coating provides the perfect contrast in texture.

Kid-Friendly: If you’ve got picky eaters at home, these cutlets are a great way to get them excited about dinner. They’re mild in flavor and perfect for little hands.
Potential Cons Of The Recipe

Potential Cons Of The Recipe

Requires Frying: Frying can be a bit messy, and it might not be the healthiest option for everyone.

Crispiness May Vary: Depending on the oil temperature and cooking time, the crispiness of the cutlets might vary.

Tips To Mitigate These Cons

Frying Alternatives: You can try baking the cutlets in the oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through, to reduce the mess and oil content.

Maintain Oil Temperature: Keep an eye on the oil temperature and avoid overcrowding the pan to ensure your cutlets stay crispy.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Chicken: Boneless, skinless chicken breasts work best. Pound them to an even thickness for uniform cooking.
- Salt & Black Pepper: Essential for seasoning the chicken.
- Garlic Powder: Adds a subtle, savory flavor.
- All-Purpose Flour: Helps the coating stick to the chicken.
- Plain Regular Yogurt & Milk: These two keep the chicken moist and juicy while helping the flour and breadcrumbs adhere.
- Breadcrumbs: The star of the crispy coating. You can use panko for extra crunch, regular breadcrumbs for a finer texture, or a combination of both.
- Paprika: Adds a mild smokiness and color to the cutlets.
- Parmesan Cheese: Adds a rich, savory flavor to the breadcrumb mixture.
- Vegetable Oil: For frying. Use a neutral oil with a high smoke point, like canola or sunflower oil.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Prepare and Season The Chicken

If using regular thick chicken breasts, freeze for 20 minutes. Remove from the freezer and cut in half horizontally to make 6 thinner cutlets. Then, pound the chicken to ¼-inch thickness. Season the chicken cutlets with salt, black pepper, and 1 teaspoon of garlic powder. Set aside.

Step 2 – Set Up A Dredging Station

Set up a dredging station with three shallow dishes. In the first dish, place the flour. In the second dish, mix yogurt and milk. In the third dish, mix together the breadcrumbs, the remaining teaspoon of garlic powder, paprika, and grated Parmesan cheese.

Step 3 – Coat The Chicken

Coat each chicken breast in flour, shaking off the excess. Dip into the yogurt mixture, shaking off the excess. Then, press into the breadcrumb mixture, making sure the chicken is fully coated on both sides. Allow them to sit for about 10 minutes before frying to set the coating. This will ensure the batter adheres better during cooking.

Step 4 – Cook

In a large skillet, heat a good layer of vegetable oil (about ¼ inch deep) over medium-high heat. Once the oil is hot, fry the chicken cutlets for about 4-5 minutes on each side or until golden brown and the internal temperature reaches 165°F (75°C). Depending on the size of your skillet, you may need to do this in batches.

Tip: Make sure your oil is at the right temperature for frying – around 350° F (180° C) – for the crispiest outcome.

Step 5 – Garnish and Server

Remove the cutlets from the skillet and let them drain on a wire rack. Garnish with fresh chopped parsley and a squeeze of lemon juice, if desired. Serve immediately or place in a 250º F (120º C) oven for up to 1 hour before serving to keep warm.

Make Them in The Oven

Preheat your oven to 425°F (220°C), place the breaded cutlets on a lightly greased baking sheet, and bake for about 20 minutes, flipping halfway, until they’re crispy and cooked through.

Make Them in Air Fryer

Preheat your air fryer to 375°F (190°C). Spray the breaded cutlets lightly with cooking spray and cook them for about 10 minutes, flipping halfway through, until they’re golden brown and reach an internal temperature of 165° F (75° C).
Recipe Tips

Chicken: For even cooking, make sure the chicken breasts are even in thickness. If using 3 regular thick chicken breasts, freeze for 20 minutes. Remove from the freezer and cut in half horizontally to make 6 thinner cutlets. Then, pound the chicken to 1/4 – 1/3 inch thickness.

Don’t Overcrowd the Pan: Fry in batches if necessary to ensure the cutlets get crispy and golden.

Keep The Oil AT Right Temp: Make sure your oil is at the right temperature for frying – around 350° F (180° C) – for the crispiest outcome. Using a fry thermometer with instant read is highly recommended.

Drain After Frying: To keep the chicken cutlets crispy after frying, place them on a cooling rack set over a baking sheet. This allows excess oil to drain without trapping steam, which helps maintain their crispiness. Avoid placing them directly on paper towels, as this can cause them to steam and lose their crunch. If the cutlets seem too oily, you can gently blot them with a paper towel, though I typically find this unnecessary.
Food Allergy Swaps
- Gluten-Free: Use gluten-free breadcrumbs and an all-purpose GF flour blend.
- Dairy-Free: Replace the yogurt and milk with dairy-free alternatives.
Variations & Additions
- Spicy Cutlets: Add a pinch of cayenne pepper to the breadcrumb mixture for a bit of heat.
- Herb-Infused: Mix in some dried oregano or thyme with the breadcrumbs for extra flavor.
- Cheesy: Add a slice of your favorite cheese on top of the cutlets and melt under the broiler for a cheesy twist.
Serving Suggestions

Serve these Eggless Chicken Cutlets with a side of mashed potatoes, a fresh salad, or even tucked into a sandwich with some lettuce and tomato. They’re also great with dipping sauces like Greek Yogurt Sauce, Ranch, Avocado Sauce, honey mustard, or aioli.

Storing and Freezing Instructions
- Storing: Leftover cutlets can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven to maintain their crispiness.
- Freezing: These cutlets freeze well. Once cooled, place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. Reheat from frozen in the oven at 375°F (190°C) until heated through and crispy.
Frequently Asked Questions

Can I make these cutlets ahead of time?

Yes! You can prepare the cutlets up to the point of frying and store them in the fridge for a few hours before cooking.

Can I bake these cutlets instead of frying?

Absolutely! Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, for a healthier option.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs will work well too, but the cooking time may vary slightly. Make sure they’re cooked through before serving.

What’s the best way to reheat these cutlets?

Reheat in the oven or air fryer to maintain crispiness. Avoid microwaving, as it can make the cutlets soggy.

More Easy Chicken Recipes You’ll Love!

Recipe Card 📖
Eggless Chicken Cutlets

Oriana Romero

These Eggless Chicken Cutlets are crispy on the outside, juicy on the inside, and bursting with flavor! They’re super easy to make, and you can have them ready in just 30 minutes, making them perfect for those busy weeknights when you need something tasty and satisfying in a pinch. Plus, they’re kid-friendly, so you know everyone at the table is going to be happy.

Prep Time 10 minutes

Cook Time 16 minutes

Total Time 26 minutes

Servings 6 cutlets

Instructions

If using regular thick chicken breasts, freeze for 20 minutes. Remove from the freezer and cut in half horizontally to make 6 thinner cutlets. Then, pound the chicken to 1/4 to 1/3-inch thickness.

Season the chicken cutlets with salt, black pepper, and 1 teaspoon of gralic powder. Set aside.

Set up a dredging station with three shallow dishes. In the first dish, place the flour. In the second dish, mix yogurt and milk. In the third dish, mix together the breadcrumbs, the remaning teaspoon of garlic powder, paprika, and grated Parmesan cheese.

Coat each chicken breast in flour (both sides), shaking off the excess. Dip into the yogurt mixture, shaking off the exces. Then press into the breadcrumb mixture, making sure the chicken is fully coated on both sides. Allow them to sit for about 10 minutes before frying to set the coating. This will ensure the batter adheres better during cooking.

In a large skillet, heat a good amound of vegetable oil (about ¼ inch deep) over medium-high heat. Place a wire rack over a baking sheet.

Once the oil is hot, fry the chicken cutlets for about 4-5 minutes on each side, or until golden brown and the internal temperature reaches 165°F (75°C). Depending on the size of your skillet, you may need to do this in batches.Tip: Make sure your oil is at the right temperature for frying – around 350° F (180° C) – for the crispiest outcome.

Remove the cutlets from the skillet and let them drain on a wire rack. Serve immediately or place in a 250º F (120º C) oven for up to 1 hour before serving to keep warm.

Breadcrumbs: You can use panko for extra crunch, regular breadcrumbs for a finer texture, or a combination of both. I usually use 1 cup panko + 1 cup regular breadcrumbs. Storing: Leftover cutlets can be stored in an airtight container in the refrigerator for up to 3 days. To maintain their crispiness, reheat them in the oven. Freezing: These cutlets freeze well. Once cooled, place them on a baking sheet to freeze individually, then transfer to a freezer-safe bag. Reheat from frozen in the oven at 375°F (190°C) until heated through and crispy. Make Them in The Oven: Preheat your oven to 425°F (220°C), place the breaded cutlets on a lightly greased baking sheet, and bake for about 20 minutes, flipping halfway, until they’re crispy and cooked through. Make Them in the Air Fryer: Preheat your air fryer to 375°F (190°C). Spray the breaded cutlets lightly with cooking spray and cook them for about 10 minutes, flipping halfway through, until they’re golden brown and reach an internal temperature of 165° F (75° C). Food Allergy Swaps:

Gluten-Free: Use gluten-free breadcrumbs and an all-purpose GF flour blend.

Dairy-Free: Replace the yogurt and milk with dairy-free alternatives.

Recipe Tips:

Chicken: For even cooking, make sure the chicken breasts are even in thickness. If using 3 regular thick chicken breasts, freeze for 20 minutes. Remove from the freezer and cut in half horizontally to make 6 thinner cutlets. Then, pound the chicken to 1/4 – 1/3 inch thickness.

Don’t Overcrowd the Pan: Fry in batches if necessary to ensure the cutlets get crispy and golden.

Keep The Oil AT Right Temp: Make sure your oil is at the right temperature for frying – around 350° F (180° C) – for the crispiest outcome. Using a fry thermometer with instant read is highly recommended.

Drain After Frying: To keep the chicken cutlets crispy after frying, place them on a cooling rack set over a baking sheet. This allows excess oil to drain without trapping steam, which helps maintain their crispiness. Avoid placing them directly on paper towels, as this can cause them to steam and lose their crunch. If the cutlets seem too oily, you can gently blot them with a paper towel, though I typically find this unnecessary.

Variations & Additions:

Spicy Cutlets: Add a pinch of cayenne pepper to the breadcrumb mixture for a bit of heat.

Herb-Infused: Mix in some dried oregano or thyme with the breadcrumbs for extra flavor.

Cheesy: Add a slice of your favorite cheese on top of the cutlets and melt under the broiler for a cheesy twist.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 419kcalCarbohydrates: 46gProtein: 36gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 85mgSodium: 951mgPotassium: 618mgFiber: 2gSugar: 5gVitamin A: 248IUVitamin C: 2mgCalcium: 241mgIron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine American

Calories 419

Keyword chicken recipe
[ad_2] Oriana Romero
Source link
August 26, 2024
Eggless Brown Butter Banana Bundt Cake
This Egg-Free Brown Butter Banana Bundt Cake is tender, moist, and fluffy. The brown butter adds a rich, nutty twist that really sets this banana cake apart from others. It’s like giving a classic dessert an upgrade that everyone will love! Each bite is light yet satisfying, with a perfect crumb that melts in your mouth. It’s quick and easy to make, packed with flavor, and always a crowd-pleaser. This banana bundt cake is totally egg-free and can be easily adapted to be dairy and gluten-free, too.

Oriana’s Thoughts On The Recipe

There’s just something so comforting about a slice of banana cake, don’t you think? This Eggless Brown Butter Banana Bundt Cake is a treat I turn to whenever I want to bake something special but easy. The brown butter gives the cake a nutty, caramelized flavor that makes it irresistible.

This Eggless Brown Butter Banana Bundt Cake is simple and impressive. With just a few pantry staples and ripe bananas, you can whip up a cake that feels like it took a lot more effort. Plus, the cream cheese icing drizzled on top? It’s like the cherry on a sundae—absolutely divine! I often make this cake to share with friends, and it never fails to bring smiles all around.

This banana bundt cake is totally egg-free and can be easily adapted to be dairy and gluten-free, too.

If you’re like me and enjoy spreading a little joy through baking, this is the perfect cake to do just that. Whether it’s a family gathering, a friendly get-together, or a simple treat for yourself, this cake is always a good idea.

What I Love About This Recipe

Effortless to Make: Even though it tastes like a bakery-quality treat, this cake is a breeze to whip up. You don’t need any fancy equipment or hard-to-find ingredients—just a bowl, a whisk, and a love for baking.

A Classic That Never Gets Old: This cake is one of those timeless desserts that people just can’t get enough of. It’s got that familiar banana flavor we all love, but with a few upgrades that make it feel fresh and exciting every time.

The Magic of Brown Butter: Brown butter is like a secret weapon in baking. It adds a deep, rich, nutty flavor that takes this banana cake from good to incredible. Once you’ve tried it, you’ll wonder how you ever made banana cake without it.

Divine Texture: Thanks to the bananas, yogurt, and the right mix of ingredients, this cake turns out wonderfully tender, moist, and fluffy. Each bite is light yet satisfying, with a perfect crumb that melts in your mouth.

Perfect for Sharing: This Bundt cake is made for sharing! It’s just the right size to bring to a party or to slice up for neighbors. Plus, it’s so pretty with that cream cheese icing drizzled over the top—it’s sure to impress!
Potential Cons Of The Recipe

Brown Butter Takes Time: Making brown butter requires a little extra time and attention. It’s not difficult, but you do need to keep an eye on it to make sure it doesn’t burn.

Banana Ripeness: The bananas need to be ripe enough to mash easily and give that sweet banana flavor. If your bananas aren’t ripe, the cake won’t be as flavorful.

Tips To Mitigate These Cons

Brown Butter Shortcut: If you’re in a hurry, you can skip browning the butter, but I highly recommend trying it at least once! It adds so much depth of flavor.

Ripen Bananas Quickly: Need ripe bananas in a pinch? Pop them in the oven at 300°F for about 15-20 minutes, and they’ll be perfectly soft and sweet.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Butter: We brown it for that nutty, caramelized goodness. It’s the flavor star here! Note: Dairy or non-dairy butter will work fine. Read below for the details about how to make brown butter with plant-based butter.
- All-Purpose Flour: The base of our cake, giving it structure.
- Baking Powder & Baking Soda: These help the cake rise and stay light and fluffy. Note: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt & Ground Cinnamon: A pinch of salt enhances all the flavors, while cinnamon adds warmth.
- Milk & Vinegar: These combine to create a buttermilk-like effect, adding moisture and a slight tang. Note: Dairy or non-dairy milk will work fine. Read the food allergy swaps section below for more details.
- Granulated & Brown Sugar: Granulated sugar sweetens, while brown sugar adds moisture and a subtle caramel flavor.
- Bananas: Ripe bananas are key for sweetness and moistness.
- Yogurt: Adds moisture and helps with the tender crumb. Note: Dairy or non-dairy yogurt will work fine. Read the food allergy swaps section below for more details.
- Pure Vanilla Extract: Because everything tastes better with a splash of vanilla!
For The Cream Cheese Icing:
- Cream Cheese & Butter: The rich base for our icing. Note: Use the cream cheese that comes in blocks (no spreadble).
- Confectioners’ Sugar: Sweetens the icing to perfection.
- Vanilla & Salt: Enhances the flavor of the icing.
- Heavy Cream or Milk: Helps achieve the perfect drizzling consistency.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Brown The Butter

In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until it turns golden brown and has a nutty aroma. Pour the butter into a small bowl and set aside to cool to room temperature.

Step 2 – Make The Cake Batter

In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside. Mash the bananas with a fork. In another mixing bowl, combine milk and vinegar. Let the mixture stand at room temperature for 5 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. Reserve.

In a large bowl, beat at medium-high speed butter and sugars until creamy and fluffy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add mashed bananas, yogurt, and vanilla; continue beating to combine. Reduce speed to low and add half of the flour mixture. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Add milk mixture; continue beating to incorporate. Add the remaining flour; beat just until combined. Do not overmix this batter. The batter will be slightly thick, and a few lumps are okay.

Step 3 – Bake

Generously grease a 12-cup Bundt pan with cooking spray. Make sure every part of the pan is greased really well. Scrape the batter evenly into the prepared pan and smooth the top with a spatula.

Pour the cake mixture into the prepared bunt pan. Bake for 55 to 70 minutes, or until a long wooden skewer or thin knife inserted deep into the center of the cake comes out mostly clean. It’s ok if there are a few crumbs, but you don’t want the skewer to be wet. If the cake starts to brown too quickly on top, you can loosely tent it with foil. Check around 30 minutes to be safe, every oven is different. Remove the cake from the oven and let it cool on a cooling rack for 30 minutes. Carefully invert the cake onto a cake platter or cake stand.

Step 4 – Make The Frosting

While the cake is cooling, prepare the cream cheese icing. Using a stand mixer or a hand mixer, mix the cream cheese and butter together until there is a smooth consistency. Incorporate the confectioners’ sugar, vanilla, cream or milk, and a pinch of salt. Beat the mixture at medium speed until it becomes creamy and smooth, about 2 minutes.

Step 5 – Frost The Cake and Serve
Recipe Tips

Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.

Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.

Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.

Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.

Cool Completely Before Icing: This prevents the icing from melting and sliding off the cake.
Food Allergy Swaps

How To Make Bronw Butter With Vegan, Dairy-Free or Plant-Based Butter

Making brown butter with plant-based butter is similar to the process with regular butter, but there are a few important differences to keep in mind, mainly due to the different composition of plant-based butter, which typically includes oils, emulsifiers, and other ingredients instead of the milk solids found in dairy butter. Keep in mind the following:

1—Best Plant-Based Butter: For best results, choose one with a higher fat content that comes in sticks or blocks (no spreadable version). Some plant-based butters are more suitable for browning than others. Look for one with a higher fat content, as this will more closely mimic the browning process of dairy butter. Brands marketed as “baking sticks” tend to work better than spreads.

2 – Emulsifiers and Water Content: Plant-based butters often have more water and emulsifiers than dairy butter. This can lead to more steam and sputtering, so be cautious.

3 – No Milk Solids: Since plant-based butter doesn’t have milk solids, the browning process is slightly different. The color comes from the caramelization of the plant-based fats and oils rather than the Maillard reaction of milk proteins.

4 – Add the Nutty Flavor: Once the butter has melted, immediately add 1 teaspoon of natural cashew butter or almond butter. Use sunflower or pumpkin seed butter for a nut-free alternative. Continue cooking until the color of the butter gradually changes from pale yellow to golden brown. Keep a close eye on it, as plant-based butter can brown more quickly than dairy butter. Once the butter has reached a golden-brown color, immediately remove the pan from the heat. The butter can go from browned to burned very quickly.

Variations & Additions
- Add Nuts: Walnuts or pecans add a nice crunch.
- Chocolate Chips: For an extra indulgent twist, fold in some chocolate chips.
- Spices: Try adding nutmeg or ginger for a different flavor profile.
Storing and Freezing Instructions

Store leftover cake in an airtight container at room temperature for 3 – 4 days.

Freeze: Let the cake cool completely. Wrap it in several layers of plastic wrap to ensure it is tightly sealed. If you like, you can also add an extra layer of aluminum foil for extra protection against freezer burn. Defrost at room temperature before serving. Take into consideration that the cake will lose some of its fluffiness if refrigerated or frozen.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes! It actually tastes even better the next day as the flavors have time to meld.

What if I don’t have a Bundt pan?

You can use a regular cake pan, though the baking time might vary slightly. Just keep an eye on it.

More Egg-Free Bundt Cake Recipes You’ll Love!

Recipe Card 📖
Eggless Brown Butter Banana Bundt Cake

Oriana Romero

This Egg-Free Brown Butter Banana Bundt Cake is tender, moist, and fluffy. The brown butter adds a rich, nutty twist that really sets this banana cake apart from others. It’s like giving a classic dessert an upgrade that everyone will love! Each bite is light yet satisfying, with a perfect crumb that melts in your mouth. It’s quick and easy to make, packed with flavor, and always a crowd-pleaser.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 12 slices

Ingredients

For The Cream Cheese Icing:

Instructions

Brown the Butter: In a small saucepan, melt the butter over medium-low heat and continue to cook, swirling occasionally, until it turns golden brown and has a nutty aroma. Pour butter into a small bowl and set aside to cool to room temperature.Tip: Watch closely! – The butter can go from brown to burned very quickly.

Preheat oven to 350º F (180º C).

In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.

Mash the bananas with a fork.

In a mixing bowl, combine milk and vinegar. Let the mixture stand at room temperature for 5 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. Reserve.

In a large bowl, beat at medium-high speed cooled brown butter and sugars until creamy and fluffy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add mashed bananas, yogurt, and vanilla; continue beating to combine.

Reduce speed to low and add half of the flour mixture. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Add milk mixture; continue beating to incorporate. Add the remaining flour; beat just until combined. Do not overmix this batter. The batter will be slightly thick, and a few lumps are okay.

Generously grease a 12-cup Bundt pan with cooking spray. Make sure every part of the pan is greased really well. Scrape the batter evenly into the prepared pan and smooth the top with a spatula.

Pour the cake mixture into the prepared bundt pan.

Bake for 55 to 70 minutes, or until a long wooden skewer or thin knife inserted deep into the center of the cake comes out mostly clean. It's ok if there are a few crumbs, but you don't want the skewer to be wet. If the cake starts to brown too quickly on top, you can loosely tent it with foil. Check around 30 minutes to be safe, every oven is different.Important: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.

Remove the cake from the oven and let it cool on a cooling rack for 20 minutes. Carefully invert the cake onto cake platter or cake stand.

While the cake is cooling, prepare the cream cheese icing: Using a stand mixer or a hand mixer, mix together the cream cheese and butter until smooth consistency. Incorporate the confectioners’ sugar, vanilla, cream or milk, and a pinch of salt. Beat the mixture at medium speed until it becomes creamy and smooth, about 2 minutes.

Bundt Pan: I made this cake in a 12-cup, nonstick Bundt pan. You can also bake this cake in a decorative 10-cup Bundt pan, but make sure to fill up the pan just 3/4 full. I recommend placing a baking sheet under the Bundt pan to catch any drips. Store leftover cake in an airtight container at room temperature for 3 – 4 days. Freeze: Let the cake cool completely. Wrap it in several layers of plastic wrap to ensure it is tightly sealed. If you like, you can also add an extra layer of aluminum foil for extra protection against freezer burn. Defrost at room temperature before serving. Take into consideration that the cake will lose some of its fluffiness if refrigerated or frozen. Food Allergy Swaps: Recipe Tips:

Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.

Room-Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them combine more easily and evenly.

Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.

Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.

Cool Completely Before Icing: This prevents the icing from melting and sliding off the cake.

How To Make Bronw Butter With Vegan, Dairy-Free, or Plant-Based Butter: Making brown butter with plant-based butter is similar to the process with regular butter, but there are a few important differences to keep in mind, mainly due to the different composition of plant-based butter, which typically includes oils, emulsifiers, and other ingredients instead of the milk solids found in dairy butter. Keep in mind the following: 1—Best Plant-Based Butter: For best results, choose one with a higher fat content that comes in sticks or blocks (no spreadable version). Some plant-based butters are more suitable for browning than others. Look for one with a higher fat content, as this will more closely mimic the browning process of dairy butter. Brands marketed as “baking sticks” tend to work better than spreads. 2 – Emulsifiers and Water Content: Plant-based butters often have more water and emulsifiers than dairy butter. This can lead to more steam and sputtering, so be cautious. 3 – No Milk Solids: Since plant-based butter doesn’t have milk solids, the browning process is slightly different. The color comes from the caramelization of the plant-based fats and oils rather than the Maillard reaction of milk proteins. 4 – Add the Nutty Flavor: Once the butter has melted, immediately add 1 teaspoon of natural cashew butter or almond butter. Use sunflower or pumpkin seed butter for a nut-free alternative. Continue cooking until the color of the butter gradually changes from pale yellow to golden brown. Keep a close eye on it, as plant-based butter can brown more quickly than dairy butter. Once the butter has reached a golden-brown color, immediately remove the pan from the heat. The butter can go from browned to burned very quickly. Variations & Additions:

Add Nuts: Walnuts or pecans add a nice crunch.

Chocolate Chips: For an extra indulgent twist, fold in some chocolate chips.

Spices: Try adding nutmeg or ginger for a different flavor profile.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 443kcalCarbohydrates: 73gProtein: 5gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 60mgSodium: 460mgPotassium: 184mgFiber: 1gSugar: 30gVitamin A: 724IUVitamin C: 2mgCalcium: 129mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 443

Keyword banana brown butter bundt cake egg-free Eggless
[ad_2] Oriana Romero
Source link
August 23, 2024
Easy Eggless Pistachio Cake
This Easy Eggless Pistachio Cake is moist, fluffy, and full of pistachios’ rich, nutty flavor! It’s easy to make with simple ingredients you probably already have in your kitchen. It’s an eggless recipe, perfect for anyone with egg allergy, dietary restrictions, or those who ran out of eggs. Whether you’re celebrating a special occasion or want to treat yourself, this cake will surely bring a smile and warmth to your heart.

Oriana’s Thoughts On The Recipe

There’s something magical about the flavor of pistachios that I can’t get enough of, which is why this Eggless Pistachio Cake has become one of my absolute favorites. It’s a recipe that I turn to time and time again, whether I’m celebrating a special occasion. The best part? It’s incredibly easy to make, and it never fails to impress.

Although my daughter is allergic to nuts, we’ve seen progress over the past few years. Her sensitivity to certain nuts has decreased, and she has successfully passed food challenges with pecans, cashews, and pistachios. Based on her progress, our allergists have recommended regular ingestion of these nuts to help her body maintain and potentially increase its tolerance over time. So. I am very happy to keep this super delicious pistachio cake in our regular dessert rotation.

What I adore about this cake is how soft and light it turns out every single time. The texture is so delicate that it practically melts in your mouth, and the nutty pistachio flavor really shines through. Plus, this recipe is egg-free, which makes it perfect for those who have egg allergies, dietary restrictions, or ran out of eggs. It can easily be made dairy-free, too.

I also love that this cake doesn’t require any fancy ingredients or complicated steps. With just a few basic pantry staples and a bit of time, you can whip up a dessert that looks and tastes like it came straight from a bakery. It’s one of those foolproof recipes that you’ll want to keep in your repertoire for years to come.

What I Love About This Recipe

Egg-Free & Easy: This recipe is a blessing for those who are looking for an eggless dessert that doesn’t compromise on flavor or texture. It’s simple, straightforward, and comes together beautifully without the need for eggs.

Made with Everyday Ingredients: There’s nothing too fancy or hard-to-find in this recipe, which is one of the reasons I love it so much. You probably already have most of the ingredients in your pantry, making it a convenient and accessible option.

Pistachio Perfection: As someone who adores pistachios, I believe this cake is a dream come true. The flavor is rich, nutty, and absolutely divine. It’s not just a hint of pistachio; it’s a full-on pistachio experience with every bite!

Dreamy Texture: The texture of this cake is what makes it stand out. It’s incredibly soft and light, with a delicate crumb that’s almost cloud-like. It’s the kind of cake that’s perfect for pairing with a cup of tea or coffee.

Perfect for Any Occasion: Whether it’s a birthday, anniversary, or just a regular Tuesday, this cake fits the bill. It’s elegant enough for special occasions but simple enough to make any day feel a little more special.
Potential Cons Of The Recipe

Nut Allergy Alert: Since this cake is packed with pistachios, it’s not suitable for those with nut allergies.

Requires a Food Processor: To achieve the right texture, you’ll need to grind the pistachios, which requires a food processor or high-powered blender.

Expensive Nuts: Pistachios are one of the pricier nuts, making the cake more expensive to make.

Tips To Mitigate These Cons

Nut Allergy Swap: If you or someone you’re baking for has a nut allergy, you can substitute the pistachios with pumpkin seeds to create a similar flavor profile.

No Food Processor? No Problem!: If you don’t have a food processor, a blender can work similarly to a food processor. Pulse the pistachios in short bursts to avoid over-grinding. You may need to stop and shake the blender or use a spatula to push the nuts down between pulses. For a more manual approach, a mortar and pestle can grind pistachios to a coarse or fine texture, depending on how much you grind. This method allows for precise control over the consistency.

Buy in Bulk: Purchase pistachios in bulk from wholesale or online retailers, which can be more cost-effective. You will need about 1 1/2 cups (200 g) total for the batter, frosting, and decoration on top.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Unsalted Pistachios: The star of the show, providing that unique pistachio flavor. They’re best when finely ground into a flour-like consistency.
- All-Purpose Flour: Forms the base of the cake, giving it structure.
- Granulated Sugar: Adds sweetness and helps to tenderize the cake.
- Baking Powder & Baking Soda: These leavening agents work together to give the cake its light, airy texture. Note: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: Enhances the flavors and balances the sweetness.
- Milk: Provides moisture and helps to dissolve the dry ingredients. Note: Any dairy-free milk can be substituted if needed.
- Vinegar: Reacts with the baking soda to help the cake rise and stay light. Note: You can use apple cider vinegar or regular white vinegar.
- Plain Yogurt or Sour Cream: Adds richness and moisture, contributing to the cake’s soft texture. Note: You can substitute it for sour cream. Use plant-based for a dairy-free version.
- Neutral Oil: Keeps the cake moist without overpowering the pistachio flavor.
- Vanilla: Adds a subtle sweetness and depth of flavor.
- Almond Bakery Emulsion: Enhances the nutty flavor, making the pistachio taste even more pronounced. Note: Use LorAnn Almond Bakery Emulsion, which is nut-free.
- For the frosting: You’ll need butter, confectioners’ sugar, milk or heavy cream, vanilla extract, almond bakery emulsion, and more grinded pistachios.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Grind The Pistachios

Pulse the pistachios in a food processor until ground up into very fine crumbs.

Step 2 – Make the Pistachio Cake Batter

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the milk, vinegar, yogurt (or sour cream), oil, vanilla, and almond emulsion (if using); stir until combined. Then, pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the fine pistachio crumbs. Pour batter into the prepared pan.

Step 2 – Bake

Bake for 35 – 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in their pan on wire racks for 10 minutes, then remove from the pans using the parchment paper overhand. Allow the cake to cool completely, right-side up, on wire rack before frosting.

Step 3 – Prepare the Pistachio Frosting

Using an electric hand mixer or a stand mixer at medium speed, beat the butter in a large bowl until smooth and creamy, for 3 to 4 minutes. Reduce the mixer speed to low, add confectioners’ sugar, and keep mixing until incorporated. Then, add the milk, vanilla extract, almond extract, and salt. Once incorporated, beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 to 5 minutes until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice. Add the finitely crushed pistachios and beat until well incorporated, about 1 more minute.

Pro-Tip: Before using it on your cake, give your buttercream a last mix by hand with a rubber spatula or a wooden spoon. Be sure to push the frosting against the side of the bowl to push out all of that trapped air and air pockets.

Step 4 – Frost The Cake

Frost the cooled cake with the pistachio frosting and top with more chopped pistachios, if desired. Slice and serve.
Recipe Tips

Grind the Pistachios Well: For the best texture, grind the pistachios until they’re as fine as possible, almost like a flour.

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Room Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them to combine more easily and evenly.

Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.

Don’t Overmix: To keep the cake light and airy, mix the batter just until the ingredients are combined.

Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
Food Allergy Swaps
- Nut-Free: Substitute pistachios with pumpkin seeds.
- Dairy-Free: Use soy, oat, or another plant-based milk, and replace yogurt with a dairy-free alternative. For the frosting, use vegan butter and plant-based milk or heavy cream. Many brands are available in stores. I usually use Miyoko’s Creamery Organic Vegan Butter. Check out my favorite dairy-free substitutes here.
- Gluten-Free: Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Variations & Additions
- Citrus Zest: Add a tablespoon of lemon or orange zest to the batter for a bright, zesty twist.
- Rosewater: A splash of rosewater can add a subtle floral note that pairs beautifully with pistachios.
- Cupcakes: Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. This recipe yields about 12 cupcakes.
- 13×9 Cake: Double the recipe and bake in a 13×9-inch baking pan at the same temperature for 30 – 35 minutes or until a toothpick inserted in the center comes out clean.
Storing and Freezing Instructions

Unfrosted cake can be stored at room temperature for up to 2 days. The frosted cake can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.

To freeze the unfrosted cake, let the cake cool completely. Wrap with two layers of plastic wrap, followed by a layer of aluminum foil. Store it in the freezer for up to 3 months. Thaw: Allow the cake to thaw in the plastic wrap and foil overnight in the refrigerator. Then, decorate to your liking. Finally, bring the frosted cake to room temperature before slicing and serving.

To freeze the frosted cake, wrap it well with two layers of plastic wrap, followed by a layer of aluminum foil, and freeze for up to two months. You can freeze the whole cake or individual slices. Thaw: defrost at room temperature before serving.

Consider that the cakes will lose part of their fluffiness if refrigerated or frozen.

Frequently Asked Questions

Can I use salted pistachios?

It’s best to use unsalted pistachios to control the salt level in the cake.

Can I make this cake ahead of time?

Absolutely! This cake can be made a day or two in advance. Store it at room temperature in an airtight container until you’re ready to frost and serve.

How do I know when the cake is done?

The cake is ready when a toothpick inserted into the center comes out clean or with just a few crumbs attached. To keep it moist and tender, avoid overbaking.

Can I omit the almond extract?

Yes, you can omit the almond extract if you prefer, but it adds a lovely depth to the pistachio flavor, so I highly recommend adding it. If you are concerned about nut-allergy, I like to use LorAnn Almond Bakery Emulsion, which is nut-free.

Can I double the recipe?

Yes, double the recipe and bake in a 13×9-inch baking pan at the same temperature for 30 – 35 minutes or until a toothpick inserted in the center comes out clean.

Can I make cupcakes?

Yes, bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. This recipe yields about 12 cupcakes.

More Egg-Free Cake Recipes You’ll Love!

Recipe Card 📖
Easy Eggless Pistachio Cake

Oriana Romero

This Easy Eggless Pistachio Cake is moist, fluffy, and full of pistachios’ rich, nutty flavor! It’s easy to make with simple ingredients you probably already have in your kitchen. It’s an eggless recipe, perfect for anyone with egg allergy, dietary restrictions, or those who ran out of eggs. Whether you’re celebrating a special occasion or want to treat yourself, this cake will surely bring a smile and warmth to your heart.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 9 servings

Instructions

Make the Pistachio Cake:

Preheat the oven to 350º F (180º C). Line a square 8 x 8-inch (or 9 x 9-inch) cake pan with parchment paper on all sides. Lightly grease with baking spray with flour.

Pulse the pistachios in a food processor until ground up into very fine crumbs.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Add the milk, vinegar, yogurt (or sour cream), oil, vanilla, and almond emulsion (or extract); stir until combined.

Pour the wet ingredients into the dry ingredients and mix until just combine. Fold in the fine pistachio crumbs.

Pour batter into the prepared pan.

Bake for 35 – 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in their pan on wire racks for 10 minutes, then remove from the pans using the parchment paper overhand. Allow the cake to cool completely, right-side up, on wire rack before frosting.

Prepare the Pistachio Frosting:

Pulse the pistachios in a food processor until ground up into very fine crumbs.

Using an electric hand mixer or a stand mixer on medium speed, beat the butter in a large bowl until smooth and creamy, 3 to 4 minutes.

Reduce the mixer speed to low, add the confectioners’ sugar, and keep mixing until incorporated. Add the milk, vanilla extract, almond extract, and salt. Once incorporated, beat on low speed for 1 minute, then increase the speed to medium-high and beat for 3 minutes until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice.

Add the finitely crushed pistachios and beat until well incorporated, about 1 more minute.

Before using it on your cake, give your buttercream a last mix by hand with a rubber spatula or a wooden spoon. Be sure to push the frosting against the side of the bowl to push out all of that trapped air and air pockets.

Pistachios: I recommend using raw, unsalted pistachios. You will need about 1 1/2 cups (200 g) for the batter, frosting, and decoration on top. Almond Bakery Emulsion: I like to use LorAnn’s Almond baking & flavoring emulsion, which is nut-free. You can find all the information here. However, if you have a nut allergy, I recommend contacting the manufacturer to ensure it is safe before using it. Store: Unfrosted cake can be stored at room temperature for up to 2 days. The frosted cake can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days. Freeze: To freeze the unfrosted cake, let the cake cool completely. Wrap with two layers of plastic wrap, followed by a layer of aluminum foil. Store it in the freezer for up to 3 months. Thaw: Allow the cake to thaw in the plastic wrap and foil overnight in the refrigerator. Then, decorate to your liking. Finally, bring the frosted cake to room temperature before slicing and serving. To freeze the frosted cake, wrap it well with two layers of plastic wrap, followed by a layer of aluminum foil, and freeze for up to two months. You can freeze the whole cake or individual slices. Thaw: defrost at room temperature before serving. Consider that the cakes will lose part of their fluffiness if refrigerated or frozen. Food Allergy Swaps:

Nut-Free: Substitute pistachios with pumpkin seeds.

Dairy-Free: Use soy, oat, or another plant-based milk, and replace yogurt with a dairy-free alternative. For the frosting, use vegan butter and plant-based milk or heavy cream. Many brands are available in stores. I usually use Miyoko’s Creamery Organic Vegan Butter. Check out my favorite dairy-free substitutes here.

Gluten-Free: Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Recipe Tips:

Grind the Pistachios Well. For the best texture, grind the pistachios until they’re as fine as possible, almost like a flour.

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Room Temperature Ingredients: Ensure that all wet ingredients are at room temperature before mixing. This helps them to combine more easily and evenly.

Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.

Don’t Overmix: To keep the cake light and airy, mix the batter just until the ingredients are combined.

Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.

Variations & Additions:

Citrus Zest: Add a tablespoon of lemon or orange zest to the batter for a bright, zesty twist.

Rosewater: A splash of rosewater can add a subtle floral note that pairs beautifully with pistachios.

Cupcakes: Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. This recipe yields about 12 cupcakes.

13×9 Cake: Double the recipe and bake in a 13×9-inch baking pan at the same temperature for 30 – 35 minutes or until a toothpick inserted in the center comes out clean.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 715kcalCarbohydrates: 86gProtein: 9gFat: 39gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 49mgSodium: 564mgPotassium: 313mgFiber: 3gSugar: 60gVitamin A: 626IUVitamin C: 1mgCalcium: 175mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 715

Keyword cake Cake Box egg-free Eggless Pistachio recipe
[ad_2] Oriana Romero
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August 22, 2024
Simple Banana Scones (No Eggs)
These Simple Banana Scones are sweet, flaky, moist, and buttery—everything you want in a baked treat. They’re easy to make, so you can have warm, freshly baked scones in no time, whether you’re enjoying them for breakfast, brunch, or as a cozy mid-day snack. Plus, they’re totally egg-free, which makes them great if you have an egg allergy, intolerance, or simply ran out of eggs.

Oriana’s Thoughts On The Recipe

Oh, my friend, you’re going to love these banana scones! Imagine all the comforting flavors of banana bread but with that flaky, buttery goodness of a scone. That’s exactly what you get here. These scones are the perfect blend of sweet, moist, and just the right amount of buttery. Plus, they’re totally egg-free, which makes them great if you have an egg allergy or intolerance or run out of eggs.

With just a few ingredients you probably already have in your pantry, you can whip these up in no time. The warm notes of cinnamon and nutmeg paired with the natural sweetness of ripe bananas create a delightful treat that’s hard to resist. And let’s be honest, who doesn’t love the smell of something delicious baking in the oven?

Plus, that cinnamon maple glaze? It’s the cherry on top, adding just the right amount of sweetness without overpowering the scones. Trust me, once you try them, they’ll become a staple in your baking rotation!

What I Love About This Recipe

Easy to Make with Simple Ingredients: No fancy ingredients here! Everything you need is probably already in your kitchen.

Perfect Balance of Textures and Flavors: They’re wonderfully flaky with a moist, tender crumb that practically melts in your mouth. The sweetness is just right, with the natural banana flavor shining through in every bite.

Totally Egg-Free: Whether you’re avoiding eggs due to allergies, dietary choices, or simply because you ran out, this recipe has got you covered. The combination of banana and yogurt provides the moisture and binding that eggs typically offer, so you won’t miss them one bit!

Banana Bread Meets Scone Heaven: If you love banana bread, you’re in for a real treat. These scones bring all the comforting flavors of banana bread but with a slightly crisp exterior and a fluffy interior that’s simply divine. It’s like having the best of both worlds in one delightful bite.

Any Time Treat: These scones are versatile enough to be enjoyed any time of the day. Serve them up warm for breakfast, add them to your brunch spread, or keep them on hand for a quick afternoon snack. They’re delicious on their own or paired with a hot cup of tea or coffee.
Potential Cons Of The Recipe

Banana Flavor Might Not Be Strong Enough: Depending on the ripeness of your banana, the flavor might be more subtle.

Requires Quick Handling of Dough: To achieve that flaky texture, it’s important not to overwork the dough, which can be a bit tricky for some.

Tips To Mitigate These Cons

Boost Banana Flavor: Use a very ripe banana for maximum flavor. If you want a more pronounced banana taste, add a teaspoon of banana bakery emulsion.

Work Quickly and Gently: When mixing and shaping the dough, be quick but gentle. This will prevent the butter from melting too much and help achieve the perfect scone texture.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: The base of the scones, providing structure and a tender crumb.
- Brown Sugar: Adds a rich, molasses-like sweetness that complements the banana. Note: You can use white sugar, but brown sugar adds a deeper flavor.
- Baking Powder: This is the leavening agent that helps the scones rise and become fluffy. Note: Make sure it’s fresh for the best results.
- Cinnamon & Nutmeg: These warm spices enhance the flavor of the banana and add a cozy, comforting aroma.
- Salt: A pinch of salt balances the sweetness and enhances the overall flavor of the scones.
- Butter: Provides richness and contributes to the flaky texture. Note: Use unsalted butter and keep it cold until you’re ready to mix it in.
- Plain Yogurt: Adds moisture and tang, replacing the need for eggs. Note: Greek yogurt works well too, or you can use sour cream for a richer flavor.
- Bananas: The star of the show! Note: Make sure your banana is ripe, as it will add natural sweetness and moisture to the scones.
- Vanilla Extract: Enhances the flavors and adds a subtle sweetness.
- Heavy Cream: Helps create a tender crumb and adds richness. It also gives the scones a beautiful golden color when brushed on top before baking.
Cinnamon Maple Glaze (optional):
- Powdered Sugar: The base for the glaze, giving it sweetness and a smooth texture.
- Ground Cinnamon: Adds a warm, spicy note that pairs perfectly with the banana scones.
- Maple Syrup: Provides natural sweetness and depth of flavor. Note: You can substitute it with honey if you prefer.
- Milk: Thins out the glaze to the perfect drizzling consistency. Note: Use any milk you like, including non-dairy options.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.

Step 2 – Add Cold Butter

Add the cold diced butter, and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.

Step 3 – Mix Wet Ingredients

In a separate small bowl, whisk with yogurt, mashed banana, and vanilla extract until combined.

Step 4 – Mix Dry And Wet Ingredients

Create a small well in the center of the flour mixture. Pour the smashed banana mixture into the well and stir with a fork until the dough comes together.

Step 5 – Fold And Form The Dough

Turn the dough out onto a lightly floured surface. Fold the dough in half over itself and gently flatten. Rotate the dough 90 degrees, fold it over itself, and flatten it again. Repeat this step 2 – 3 more times, taking care not to overwork the dough. Then, form the dough out into a 3/4-inch-thick round. Cut into 8 wedges. For the best texture and highest rise, place the scones in the freezer for 30 minutes.

While the scones are chilling, preheat the oven to 400°F (200 º C).

Step 6 – Brush And Bake

Brush the scones with heavy cream and bake for about 18 to 20 minutes or until risen, set in the centers, and slightly golden on the bottoms.

Step 7 – Make The Glaze (optional)

In a small bowl, mix powdered sugar, cinnamon, maple syrup, and milk until smooth. Drizzle over scones.
Recipe Tips

Measure the ingredients correctly: A kitchen scale is always the best option, in my opinion.

Use Cold Ingredients: Cold butter and cream are key to achieving flaky scones. Keep them in the fridge until you’re ready to use them.

Use ripe bananas: Make sure your bananas are nice and ripe for maximum flavor and sweetness.

Butter: For optimal results, chill your butter in the freezer for 15 minutes to an hour before starting this recipe. Cutting the frozen butter into the dry ingredients will produce crumbs. These crumbs are crucial for achieving scones with a flaky center while keeping the edges crumbly and crisp.

Cut the Butter into the Flour: Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. This helps create the flaky layers.

Don’t overmix the dough: Overmixing can result in tough scones. Mix just until the ingredients are combined.

Handle the dough gently: Pat the dough into a circle and cut it into wedges. Avoid kneading or handling the dough too much to keep the scones light and tender.

Don’t skip the chilling time: This extra step allows the dough to firm up a little and allows the scones to bake much better.

Know Your Oven: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.

Avoid Peeking: Don’t open the oven door until the cookies have set. Leave the oven closed until the minimum time is stated in the recipe to avoid a sudden drop in temperature affecting the cookies’ structure.
Food Allergy Swaps

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter and yogurt. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the heavy cream, you can use Silk Heavy Whipping Cream Alternative. Check out my favorite dairy-free substitutes here.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Nut-Free: This recipe is naturally nut-free, but always read labels to avoid cross-contamination.

Variations & Additions
- Add-ins: Mix in a handful of chopped walnuts, pecans, or chocolate chips to the dough for added texture and flavor.
- Fruit Variations: Swap out the banana for mashed pumpkin or sweet potato for a seasonal twist. You could also add in some blueberries or dried cranberries for a burst of fruity goodness.
- Spiced Scones: Amp up the spice by adding a pinch of ground ginger or cardamom to the dough.
Serving Suggestions

Serve these banana scones warm, drizzled with the cinnamon maple glaze for an extra touch of sweetness. Pair them with a cup of hot coffee or tea, and maybe even a dollop of clotted cream or whipped cream or a pat of butter on the side. They also make a wonderful addition to any brunch table, alongside fresh fruit and your favorite breakfast beverages.

Storing and Freezing Instructions

Storing: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 3 days. I don’t recommend refrigerating, but you may freeze completely cooled scones tightly wrapped in an airtight container for up to 2 months.

Freeze unbaked scone dough wedges or rounds on a plate or baking sheet for 1 hour or until relatively frozen. Then, place them in a single layer in a freezer-friendly bag or container. Freeze for up to 2 months. Ready to eat them? Bake from frozen, adding a few minutes to the bake time in the recipe below.

Frequently Asked Questions

Can I make these scones without yogurt?

Yes, you can substitute the yogurt with sour cream or a non-dairy yogurt.

Why are my scones not rising properly?

Make sure your baking powder is fresh and that you’re not overworking the dough. Also, ensure your butter is cold when mixing the dough, as this helps create steam and puff up the scones.

Can I use frozen bananas?

Absolutely! Just thaw and mash them before adding to the dough. Be sure to drain any excess liquid to avoid a runny dough.

How can I make the glaze thicker or thinner?

To thicken the glaze, add more powdered sugar. To thin it out, add a bit more milk, one teaspoon at a time, until you reach the desired consistency.

More Scone Recipes You’ll Love!

Recipe Card 📖
Simple Banana Scones (No Eggs)

Oriana Romero

These Simple Banana Scones are sweet, flaky, moist, and buttery—everything you want in a baked treat. They’re easy to make, so you can have warm, freshly baked scones in no time, whether you’re enjoying them for breakfast, brunch, or as a cozy mid-day snack. Plus, they’re totally egg-free, which makes them great if you have an egg allergy, intolerance, or simply ran out of eggs.

Prep Time 10 minutes

Cook Time 20 minutes

Chilling Time: 30 minutes

Total Time 1 hour

Servings 8 Scones

Instructions

Line a large cookie sheet with parchment paper. Set aside.

In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.

Add the cold diced butter and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.

In a separate small bowl, whisk with yogurt, mashed banana, and vanilla extract until combined.

Create a small well in the center of the flour mixture. Pour the smashed banana mixture into the well and stir with a fork until the dough comes together.

Turn the dough out onto a lightly floured surface. Fold the dough in half over itself and gently flatten. Rotate the dough 90 degrees, fold it over itself, and flatten it again. Repeat this step 2 – 3 more times, taking care not to overwork the dough. Then, form the dough out into a 3/4-inch-thick round. Cut into 8 wedges. For the best texture and highest rise, place the scones in the freezer for 30 minutes.

While the scones are chilling, preheat the oven to 400°F (200 º C).

Brush the scones with heavy cream and bake for about 18 to 20 minutes or until risen, set in the centers, and slightly golden on the bottoms.

Remove from oven and allow to cool down completely on a wire rack.

Make the icing: In a small bowl, mix powdered sugar, cinnamon, maple syrup and milk until smooth. Drizzle over scones.

Yogurt: You can use plain regular yogurt or Greek-style yogurt. You can also use the same quantity of heavy cream; however, in this case, the scone will spread more while baking. Storing: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 3 days. I don’t recommend refrigerating, but you may freeze completely cooled scones tightly wrapped in an airtight container for up to 2 months. Freeze unbaked scone dough wedges or rounds on a plate or baking sheet for 1 hour or until relatively frozen. Then, place them in a single layer in a freezer-friendly bag or container. Freeze for up to 2 months. Ready to eat them? Bake from frozen, adding a few minutes to the bake time in the recipe below. Food Allergy Swaps: Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter and yogurt. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the heavy cream, you can use Silk Heavy Whipping Cream Alternative. Check out my favorite dairy-free substitutes here. Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend. Nut-Free: This recipe is naturally nut-free, but always read labels to avoid cross-contamination. Recipe Tips:

Measure the ingredients correctly: A kitchen scale is always the best option, in my opinion.

Use Cold Ingredients: Cold butter and cream are key to achieving flaky scones. Keep them in the fridge until you’re ready to use them.

Use ripe bananas: Make sure your bananas are nice and ripe for maximum flavor and sweetness.

Butter: For optimal results, chill your butter in the freezer for 15 minutes to an hour before starting this recipe. Cutting the frozen butter into the dry ingredients will produce crumbs. These crumbs are crucial for achieving scones with a flaky center while keeping the edges crumbly and crisp.

Cut the Butter into the Flour: Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. This helps create the flaky layers.

Don’t overmix the dough: Overmixing can result in tough scones. Mix just until the ingredients are combined.

Handle the dough gently: Pat the dough into a circle and cut it into wedges. Avoid kneading or handling the dough too much to keep the scones light and tender.

Don’t skip the chilling time: This extra step allows the dough to firm up a little and allows the scones to bake much better.

Know Your Oven: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.

Avoid Peeking: Don’t open the oven door until the cookies have set. Leave the oven closed until the minimum time is stated in the recipe to avoid a sudden drop in temperature affecting the cookies’ structure.

Variations & Additions:

Add-ins: Mix in a handful of chopped walnuts, pecans, or chocolate chips to the dough for added texture and flavor.

Fruit Variations: Swap out the banana for mashed pumpkin or sweet potato for a seasonal twist. You could also add in some blueberries or dried cranberries for a burst of fruity goodness.

Spiced Scones: Amp up the spice by adding a pinch of ground ginger or cardamom to the dough.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 335kcalCarbohydrates: 38gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 50mgSodium: 326mgPotassium: 131mgFiber: 1gSugar: 9gVitamin A: 584IUVitamin C: 1mgCalcium: 141mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American

Calories 335

Keyword banana breakfast brunch egg-free recipe
[ad_2] Oriana Romero
Source link
August 19, 2024
Easy Watermelon Summer Salad
This sweet and savory Easy Watermelon Summer Salad is perfect for summer—all the goodness without the guilt! You just need to cut out some fresh ingredients, toss, and enjoy. It’s done in 15 minutes.

Oriana’s Thoughts On The Recipe

Savory-sweet summer salads are the BEST!! Please, drum rolls…. Meet my Easy Watermelon Summer Salad.

This Easy Watermelon Summer Salad is so easy to make that I can barely call it a recipe. It’s just cutting out some fresh ingredients, tossing, and enjoying—all the goodness without the guilt. It’s done in 15 minutes.

I’m not always drawn to try unusual combinations, and to be honest, watermelon salad wasn’t something I was thrilled to taste. I am so glad I ventured out of my comfort zone. I loved this salad.

This surprising and refreshing summer salad It’s sweet and savory. Perfect for summer!

Watercress Salad with Raspberry Vinaigrette, Honey Chipotle Barbecue Chicken Salad, and Easy Fish and Mango Ceviche are some of my favorite summer recipes to try.

Ingredients You’ll Need

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

For the Salad:

Watermelon

Cherry tomatoes – I used mixed medley tomatoes.

English cucumber

Queso fresco

Fresh basil and mint leaves

For the Dressing:

Olive oil

Honey

Lemon or Lime juice

Salt and black pepper

How to Make Watermelon Salad

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Cut
Cut the watermelon and cucumbers into small cubes. Then, half the tomatoes.

Chop The Herbs
To amp up the flavor and freshness, I added both basil and mint leaves, but you can choose one or the other if you prefer.

Mix
Mix the watermelon, cucumbers, tomatoes, and fresh herbs in a salad bowl or serving plate.

Dress
Toss with dressing. Then top with feta and serve.

Recipe Tips

Watermelon: You can either use a melon baller to scoop the watermelon out into balls, or use a knife to cut the watermelon into squares.

Extras to add-in. Feel free to get creative with this salad. Try adding in diced red onion, sliced avocado, or some fresh arugula or baby spinach for more greens.

Seeds: I recommend buying a seedless watermelon and cucumber to save time.

Variations

Mediterranean Watermelon Salad – Ingredients: Watermelon, Kalamata olives, cucumber, cherry tomatoes, red onion, feta cheese, fresh oregano, olive oil, red wine vinegar, salt, and pepper.

Spicy Watermelon Salad – Ingredients: Watermelon, jalapeño, fresh cilantro, avocado, red onion, lime juice, honey, salt, and pepper.

Watermelon and Arugula Salad – Ingredients: Watermelon, baby arugula, goat cheese, toasted pine nuts, balsamic glaze, olive oil, salt, and pepper.

Tropical Watermelon Salad – Ingredients: Watermelon, mango, pineapple, fresh basil, lime zest, honey, and sea salt.

Asian-Inspired Watermelon Salad – Ingredients: Watermelon, cucumber, edamame, fresh mint, fresh cilantro, green onions, sesame seeds, soy sauce, rice vinegar, sesame oil, and honey.

Serving Ideas

I love to serve this salad with Easy Honey Chipotle Grilled Shrimp , Easy Sausage and Veggies Foil Packets with Grilled Chipotle Mangoes, or Easy Chipotle Steak Bites. Don’t forget the 3-Minute Instant Pot Corn on the Cob and a summer cocktail.

For a simpler, lovely meal, serve with a piece of crusty bread or as a side dish to practically any grilled meat or fish for a perfect summer bite.

Storing Instructions

Store: This salad tastes best if served the first day. Watermelon is a super watery fruit, so it won’t hold up too long in the refrigerator.

More Summer Egg-Free Salad Recipes You’ll Love!

Recipe Card 📖

Easy Watermelon Summer Salad

Oriana Romero

This sweet and savory Easy Watermelon Summer Salad is perfect for summer! You just need to cut out some fresh ingredients, toss and enjoy. All the goodness without the guilt. Done in 15 minutes.

Prep Time 15 minutes

Total Time 15 minutes

Servings 6 servings

Ingredients

For the Honey Citrus Dressing:

Instructions

Make the Dressing:

In a small bowl, whisk together the honey, lime juice, olive oil, salt, and pepper. Set aside.

Make the Salad:

In a large salad bowl combine watermelon, tomatoes, cucumber, and fresh herbs; mix to combine.

Gently toss with the dressing. Then, topped with crumbled feta and serve Extra Tip: I also like to drizzle the salad with balsamic glaze just before serving, but this is totally optional, but add a nice extra layer of flavor.

Store: This salad tastes best if served the first day. Watermelon is a super watery fruit, so it won’t hold up too long in the refrigerator. Recipe Tips:

Watermelon: You can either use a melon baller to scoop the watermelon out into balls, or use a knife to cut the watermelon into squares.

Extras to add in: Feel free to get creative with this salad. Try adding in diced red onion, sliced avocado, or some bean sprouts, fresh arugula or baby spinach for more greens.

Seeds: I recommend buying a seedless watermelon and cucumber to save time.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 93kcalCarbohydrates: 15gProtein: 4gFat: 2gSaturated Fat: 1gCholesterol: 7mgSodium: 91mgPotassium: 473mgFiber: 1gSugar: 10gVitamin A: 1265IUVitamin C: 37.8mgCalcium: 87mgIron: 1.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad

Cuisine American

Calories 93

Keyword easy salad summer watermelon

Originally posted in May 2019, the post content was edited to add more helpful information, with no change to the recipe in July 2022.
[ad_2] Oriana Romero
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August 1, 2024
Eggless Oreo Cheesecake (Easy & Creamy)
This Eggless Oreo Cheesecake is incredibly creamy and smooth. Each bite melts in your mouth, giving you that perfect cheesecake texture that’s both dense and velvety. It’s completely egg-free without sacrificing any of the deliciousness. The recipe is straightforward (no water bath needed) and uses simple ingredients, making it easy to follow and foolproof. Whether it’s a birthday, holiday, or just a casual get-together, this cheesecake is sure to impress your family and friends. It looks stunning and tastes even better!

Oriana’s Thoughts On The Recipe

When I first made this Eggless Oreo Cheesecake, we were instantly in love. The combination of the rich, creamy filling with the crunchy Oreo crust is simply irresistible. Plus, it’s eggless, which means more people can enjoy it, especially those with egg allergies or dietary restrictions. The simplicity of the ingredients and the straightforward process (no water bath needed) make it a go-to recipe for me, whether I’m hosting a party, celebrating a birthday, or just craving something sweet.

It’s perfect for any occasion, from casual get-togethers to fancy dinners. The Oreo chunks add a delightful texture that makes every bite a little piece of heaven. And let’s not forget the wow factor—every time I serve this cheesecake, it’s met with oohs and ahhs!

What I Love About This Recipe

Oreo Lovers’ Delight: We are big fans of anything Oreo, so this cheesecake is one of our favorites. The crunchy Oreo crust and chunks throughout the filling make it a delightful treat for Oreo enthusiasts.

Foolproof Recipe: Easy to make with simple ingredients, this cheesecake is perfect even for novice bakers. The steps are straightforward, ensuring a successful bake every time.

Perfect Texture: Smooth, creamy, and dense—this cheesecake has a texture that’s just right. It’s firm enough to hold its shape but melts in your mouth with every bite.

Skip the Water Bath: This cheesecake recipe skips the traditional water bath, yet still delivers a creamy and velvety texture. By carefully controlling the baking and cooling processes, the cheesecake achieves the same luxurious smoothness without the added complexity of a water bath.

Versatile Dessert: Perfect dessert for any occasion, from birthday parties to dinner gatherings. Its appealing look and delicious taste make it a crowd-pleaser.
Potential Cons Of The Recipe

High Caloric Content: As a rich and indulgent dessert, this cheesecake is quite calorie-dense.

Time-Consuming: It requires some time for chilling.

Tips To Mitigate These Cons

Portion Control: Serve smaller slices to keep the calorie intake in check.

Plan Ahead: Make the cheesecake a day in advance to allow enough time for chilling.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

For The Crust:
- Oreo Cookies: Provides the classic Oreo flavor and a crunchy base. You can use any chocolate sandwich cookie if you prefer.
- Butter: Helps bind the crust together. Use melted unsalted butter for best results.
For The Eggless Cookies-And-Cream Filling:
- Cornstarch: Acts as a thickening agent to help the cheesecake set.
- Granulated Sugar: Adds sweetness to balance the tanginess of the cream cheese.
- Cream Cheese: The star of the show, providing a creamy texture and tangy flavor. Note: Use full-fat version that comes in blocks.
- Sour Cream: Adds extra creaminess and a slight tang. Note: If sour cream is hard to find in your country, check out my How to Make Sour Cream at Home recipe.
- Sweetened Condensed Milk: Contributes to the sweetness and smooth texture. Note: Use full-fat version.
- Vanilla Extract: Enhances the flavor.
- Heavy Whipping Cream: Adds richness and a creamy consistency.
- Oreo Cookies: Adds the signature cookies-and-cream flavor and texture.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Make The Crust

Preheat oven to 350º F (180º C). Lightly grease a 9-inch round springform pan and line it with parchment paper. I like to line the bottom and sides to prevent any stickiness.

In a medium mixing bowl, combine Oreo crumbs and sugar with a fork until evenly moistened. Put the crumbs mixture into the springform pan and press the crumbs down into the base. Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly. Bake the crust at 350º F (180º C) until set and fragrant, about 8 to 10 minutes. Remove to a wire rack to cool before adding the filling.

Step 2 – Make The Cheesecake Filling

Mix cornstarch and sugar until well combine. Set aside. Place the cream cheese and sour cream in the bowl of an electric mixer and beat on low speed for 2-3 minutes until smooth and free of lumps. Add the sugar mixture and continue mixing until incorporated. Gradually add sweetened condensed milk and beat until creamy for 1-2 minutes. Add lemon juice and vanilla extract; beat until well incorporated. Add cold heavy cream and beat at high speed for 3 minutes. Turn off the mixer. Foil in the chopped Oreos until evenly distributed.

Step 3 – Bake

Pour the cheesecake batter evenly over the prepared crust. Smooth the top with a spatula and tap gently to remove any air bubbles. Bake at 325º F (165º C) for 40 minutes or until the edges are just barely puffed, but the filling is pale—you’re not looking for golden brown. Turn off the oven and leave the door closed for 40 more minutes (leave the cheesecake inside of the oven). The cheesecake will continue to cook but slowly begin to cool as well. After 40 minutes, remove the cheesecake from the oven. The cheesecake center should still wobble when you remove it; it will continue to cook as it cools on the counter. Let it cool at room temperature. Then refrigerate for at least 8 hours or overnight (recommended).

Step 4 – Chill, Decorate, and Serve

Just before serving, decorate the cheesecake as your heart desires. I topped it with whipped cream and more Oreo cookies.

Achieving Perfect Cheesecake Without Water Bath

For this Eggless Oreo Cheesecake, the water bath is not necessary! You can still achieve a nice, smooth cheesecake by doing three things:
- Bake low and slow: This cheesecake bakes at 325°F. I recommend monitoring your oven’s temperature with an oven thermometer. Also, avoid opening the oven door, as this causes the temperature to fluctuate.
- Add a pan filled with water to the bottom rack. I like to place the cheesecake on the center oven rack of the preheated oven. Then, I put a large metal baking or roasting pan filled with hot water (about 1 inch deep) on the bottom rack. Immediately, I close the oven to trap the steam inside. This semi-water bath adds steam to the oven without having the cheesecake sit inside the water itself. There is no need to wrap the springform pan in foil. This extra step will help to avoid cracks during the baking process.
- Release from the sides: To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. Run a flexible knife or a thin rubber spatula around the edge of the cheesecake pan after removing it from the oven so it can be released from the edges of the pan. Don’t remove the rim of the springform pan yet.
- Gradual Cooling: After baking, turn off the oven and let the cheesecake cool inside for 40-60 minutes. Then, remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating it overnight or for at least 8 hours.
Recipe Tips

Plan ahead! Cheesecake is one of those desserts that requires planning in advance. It takes a long time to chill and set.

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before starting to give it ample time to reach the ideal recipe temperature.

Know your oven! Ovens are all different, so baking times are always approximate. Oven thermostats are sometimes inaccurate, and that will affect baking time, so keep an eye on things.

Avoid overcooking the cheesecake, or it will crack. When you remove it from the oven, the center should still wobble; it will continue to cook as it cools on the counter.

To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. First, cool the cheesecake on a wire rack for 15 minutes. Then, carefully run a knife between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet.

Allow the cheesecake to chill for at least 8 hours in the refrigerator before attempting to cut it. For a very clean cut, use a warm knife (the best way to warm a knife is to run it under hot water and then dry it off just before cutting) and wipe the knife clean between cuts.
Food Allergy Swaps

Gluten-Free: Use gluten-free chocolate sandwich cookies.

Dairy-Free: I haven’t personally tested this recipe using dairy-free alternatives. I will update this recipe when I do. However, you could try substituting dairy ingredients for non-dairy. Here are some suggestions:

Storing and Freezing Instructions

Storing: Keep the cheesecake in the refrigerator, covered, for up to 5 days

Freeze: Eggless Cheesecake can be frozen for up to three months.
- First, cool the cheesecake on the counter before freezing—you can skip cooling it in the refrigerator.
- Next, remove the outer rim of the springform pan (leave the base).
- Then, wrap the cheesecake and the bottom of the pan with a few plastic wrap layers, followed by a final layer of aluminum foil. Don’t freeze your cheesecake with any toppings!
- When you’re ready to eat your cheesecake, thaw it overnight in the refrigerator. Add your toppings before serving a delicious Eggless Cheesecake.
Frequently Asked Questions

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake actually benefits from being made a day in advance, giving it time to set properly.

What if I don’t have a springform pan?

You can use a regular cake pan lined with parchment paper, but a springform pan is recommended for easy removal.

Can I use light cream cheese?

I do not recommend that, since the cheesecake won’t set up properly.

More Egg-Free Cheesecake Recipes You’ll Love!

Recipe Card 📖
Eggless Oreo Cheesecake

Oriana Romero

This Eggless Oreo Cheesecake is incredibly creamy and smooth. Each bite melts in your mouth, giving you that perfect cheesecake texture that’s both dense and velvety. It’s completely egg-free without sacrificing any of the deliciousness. The recipe is straightforward (no water bath needed) and uses simple ingredients, making it easy to follow and foolproof. Whether it’s a birthday, holiday, or just a casual get-together, this cheesecake is sure to impress your family and friends. It looks stunning and tastes even better!

Prep Time 15 minutes

Cook Time 40 minutes

Chilling Time: 10 hours

Total Time 10 hours 55 minutes

Servings 12 slices

Ingredients

For the Eggless Cookies-and-Cream Filling:

Instructions

Make the Crust:

Preheat oven to 350º F (180º C). Lightly grease a 9-inch round springform pan with baking spray and line the bottom and sides of the pan with parchment paper to prevent any stickiness.

In a medium mixing bowl, combine Oreo crumbs and sugar with a fork until evenly moistened.

Put the crumbs mixture into the springform pan and press the crumbs down into the base. Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly.

Bake the crust at 350º F (180º C) until set and fragrant, about 8 to 10 minutes. Remove to a wire rack to cool before adding the filling.

Reduce oven temperature to 325º F (165º C).Extra Tip: Since this recipe does not call for a water bath, I like to place a large metal baking or roasting pan filled with hot water (about 1 inch deep) on the bottom rack. This semi-water bath adds steam to the oven without having the cheesecake sit inside the water itself. There is no need to wrap the springform pan in foil. This extra step will help to avoid cracks during the baking process.

Make the Cheesecake Filling:

Mix cornstarch and sugar until well combine. Set aside.

Place the cream cheese and sour cream in the bowl of an electric mixer and beat on low speed for 2-3 minutes until smooth and free of lumps. Add the sugar mixture and continue mixing until incorporated. Gradually add sweetened condensed milk and vanilla; beat until creamy and smooth, for 1-2 minutes.

Add cold heavy cream and beat at high speed for 3 minutes. Turn off the mixer. Foil in the chopped Oreos until evenly distrubuted.

Pour the cheesecake batter evenly over the prepared crust. Smooth top with a spatula and tap gently to remove any air bubbles.

Bake:

Place the springform pan in the middle rack of your oven (just above the rack with the pan with the water). Bake at 325º F (165º C) for 40 minutes or until the edges are just barely puffed, but the filling is pale—you're not looking for golden brown. After the inicial 40 minutes, turn off the oven and leave the door closed for 40 more minutes (leave the cheesecake inside of the oven). The cheesecake will continue to cook but slowly begin to cool as well.

After the second 40 minutes, remove the cheesecake from the oven. The cheesecake center should still wobble when you remove it; it will continue to cook as it cools on the counter. Let it cool at room temperature for 15 minutes, then, loosen the cheesecake from the sides of the pan by carefully running a thin metal spatula or knife around the inside rim. Do not remove the rim yet. Let the cheesecake cool completely at room temperature. Then, refrigerate for at least 8 hours or overnight (recommended).

Unmold:

Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim again. Remove the rim. Unmold and transfer to a cake plate.

Decorate with whipped cream and more Oreos if desired.

Storing: Keep the cheesecake in the refrigerator, covered, for up to 5 days Freeze: Eggless Cheesecake can be frozen for up to three months.

First, cool the cheesecake on the counter before freezing—you can skip cooling it in the refrigerator.

Next, remove the outer rim of the springform pan (leave the base).

Then, wrap the cheesecake and the bottom of the pan with a few plastic wrap layers, followed by a final layer of aluminum foil. Don’t freeze your cheesecake with any toppings!

When you’re ready to eat your cheesecake, thaw it overnight in the refrigerator. Add your toppings before serving a delicious Eggless Cheesecake.

Food Allergy Swaps: Gluten-Free: Use gluten-free chocolate sandwich cookies. Dairy-Free: I haven’t personally tested this recipe using dairy-free alternatives. I will update this recipe when I do. However, you could try substituting dairy ingredients for non-dairy. Here are some suggestions: Recipe Tips:

Plan ahead! Cheesecake is one of those desserts that requires planning in advance. It takes a long time to chill and set.

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before starting to give it ample time to reach the ideal recipe temperature.

Know your oven! Ovens are all different, so baking times are always approximate. Oven thermostats are sometimes inaccurate, and that will affect baking time, so keep an eye on things.

Avoid overcooking the cheesecake, or it will crack. When you remove it from the oven, the center should still wobble; it will continue to cook as it cools on the counter.

To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. First, cool the cheesecake on a wire rack for 15 minutes. Then, carefully run a knife between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet.

Allow the cheesecake to chill for at least 8 hours in the refrigerator before attempting to cut it. For a very clean cut, use a warm knife (the best way to warm a knife is to run it under hot water and then dry it off just before cutting) and wipe the knife clean between cuts.

Achieving Perfect Cheesecake Without Water Bath: For this Eggless Oreo Cheesecake, the water bath is not necessary! You can still achieve a nice, smooth cheesecake by doing three things:

Bake low and slow: This cheesecake bakes at 325°F. I recommend monitoring your oven’s temperature with an oven thermometer. Also, avoid opening the oven door, as this causes the temperature to fluctuate.

Add a pan filled with water to the bottom rack. I like to place the cheesecake on the center oven rack of the preheated oven. Then, I put a large metal baking or roasting pan filled with hot water (about 1 inch deep) on the bottom rack. Immediately, I close the oven to trap the steam inside. This semi-water bath adds steam to the oven without having the cheesecake sit inside the water itself. There is no need to wrap the springform pan in foil. This extra step will help to avoid cracks during the baking process.

Release from the sides: To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. Run a flexible knife or a thin rubber spatula around the edge of the cheesecake pan after removing it from the oven so it can be released from the edges of the pan. Don’t remove the ring of the springform pan yet.

Gradual Cooling: After baking, turn off the oven and let the cheesecake cool inside for 40-60 minutes. Then, remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating it overnight or for at least 8 hours.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 653kcalCarbohydrates: 66gProtein: 9gFat: 41gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 96mgSodium: 409mgPotassium: 332mgFiber: 1gSugar: 48gVitamin A: 1177IUVitamin C: 1mgCalcium: 177mgIron: 6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 653

Keyword cheesecake egg-free oreo recipe
[ad_2] Oriana Romero
Source link
July 31, 2024
Easy Oreo Pie Crust (2 ingredients)
This Easy Oreo Pie Crust is super simple and quick to make—only two ingredients! It’s buttery, thick, crunchy, and bursting with that rich, chocolatey Oreo flavor we all adore. It adds an amazing texture and taste to any dessert, making each bite a delightful experience. Whether you’re planning to make a creamy cheesecake, a decadent chocolate tart, or a fresh fruit pie, this Oreo crust is the perfect base, so keep this trusty recipe on hand for any sweet creation.

Oriana’s Thoughts On The Recipe

I can’t wait to share with you my go-to recipe for an Easy Oreo Pie Crust. My daughter absolutely adores this crust and insists on an extra-thick layer every time I make it. It’s her favorite part of any dessert, and I have to say, it’s become mine too!

This crust is buttery, thick, crunchy, and packed with that irresistible chocolate-y goodness that only Oreos can bring. Plus, it’s incredibly simple to make—just two ingredients!

I love how versatile this crust is. From cheesecakes to tarts and pies, it pairs perfectly with so many desserts. Trust me, once you try it, you’ll never go back to the pre-made crusts from the store. Keep this recipe handy, and you’ll always have a delicious base ready for your sweet creations.

What I Love About This Recipe

Easy as Pie: Easy to make – only 2 ingredients. Seriously, it doesn’t get simpler than this. With just Oreos and butter, you can create a delicious crust in minutes. Perfect for those last-minute dessert plans!

Homemade is Best: It’s better than a pre-made crust from the store. There’s just no comparison. Homemade always wins, especially when it’s this easy and tasty.

Perfect Taste and Texture: The combination of buttery richness and the thick, crunchy texture, mixed with the chocolate flavor from the Oreos, is a match made in heaven. It adds an amazing layer of flavor and texture to any dessert.

Ultimate Versatility: This Oreo crust is the perfect base for many desserts, from creamy cheesecakes to chocolate pies. Let your creativity run wild!
Potential Cons Of The Recipe

Crumbly Texture: It can sometimes be a bit crumbly and hard to cut cleanly.

Allergy Concerns: Oreos contain gluten and dairy, which can be problematic for those with allergies.

Tips To Mitigate These Cons

Firm Pressing: Press the crust firmly into the pan to ensure it holds together better. Chilling it or baking it before adding the filling can also help.

Allergy-Friendly Options: Opt for gluten-free or dairy-free Oreos and butter substitutes to make this crust suitable for more dietary needs
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Oreo Cookies: The star of the show! These provide the chocolatey flavor and the bulk of the crust. You can use regular or gluten-free Oreos. Note: I do not recommend using Double-stuff. They’re tasty to eat, but don’t work well for an Oreo crust.
- Butter: Melted butter helps bind the crushed cookies together. You can substitute with margarine or a dairy-free butter alternative if needed.
Oreos You’ll Need Depending On Your Dish/Pan Size

To make an Oreo pie crust, you typically need about 25 to 30 Oreo cookies, depending on the size of your pie dish or pan and how thick you want the crust to be. Here is a general guideline:

For an 8 or 9-inch Pie Crust:
- 25 Oreos: This amount is usually sufficient to cover the bottom and sides of an 8 or 9-inch pie dish or springform pan.
- 4 tablespoons of melted butter: This helps bind the crumbs together.
For a 10-inch Pie Crust:
- 30 Oreos: This amount is usually sufficient to cover the bottom and sides of a 10-inch pie dish or springform pan.
- 5 tablespoons of melted butter: This helps bind the crumbs together.
For a 9×13-inch pan:
- 38 Oreos: This amount is usually sufficient to cover the bottom of a 9×13-inch pan.
- 6 tablespoons of melted butter: This helps bind the crumbs together.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Grind

In a food processor or blender, pulse 25 whole Oreos (including the cream filling) into a fine crumb. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin. You should have about 2 cups (packed) crumbs, or 275 g.

Step 2 – Mix

Add the Oreo crumbs to a bowl and combine with the melted butter. The mixture will be thick and wet. If you notice any large chunks, try to smash/break up.

Step 3 – Press

Add the mixture to your pie dish, cake pan, springform pan, or square pan. With moderate pressure, use your hand to press the crumbs firmly into the bottom and up the sides to create a compact, thick crust.

Tip: A wooden pie tamper or small flat-bottomed measuring cup can help press down the bottom crust and smooth the surface but don’t press too hard, or the crust will be very difficult to cut. For pies, run a spoon around the bottom edge where the sides and bottom meet to create a rounded crust—this helps keep the crust intact when slicing.

Step 4 – Continue According to Recipe Instructions

Depending on the recipe, you might need to chill or bake the crust. Usually, for a baked dessert, such as cheesecake, the crust is pre-baked for 8–10 minutes at 350°F (180°C). For no-bake desserts, such as no-bake pies, the crust needs to be frozen while you make the filling.
Recipe Tips

Crushing the Cookies: Use a food processor to get fine crumbs quickly, or put the cookies in a ziplock bag and crush them with a rolling pin. Ensure you crush your Oreos into fine crumbs. Larger crumbs can make the crust fall apart, while finer crumbs will help it stick together and retain its shape.

Mix Well: Ensure the melted butter is thoroughly mixed with the Oreo crumbs for the best texture.

Create a Flat-Top Edge: I use my thumb from one hand and the four fingers from my other hand to press and level around the top edge and make it even.

Other Oreo Flavors: You can substitute different flavors of Oreos for a unique crust. Golden Oreos are a good non-chocolate option.
Food Allergy Swaps
- Gluten-Free: Use gluten-free Oreos.
- Dairy-Free: Substitute butter with a plant-based butter alternative.
Variations & Additions
- Chocolate Lovers: Add a tablespoon of cocoa powder to the Oreo crumbs for an even richer chocolate flavor.
- Nutty Twist: Mix in some finely chopped nuts for added texture and flavor.
Storing and Freezing Instructions
- Storing: Store the crust in the refrigerator, covered, for up to 3 days.
- Freezing: You can freeze the unbaked crust for up to 1 month. Just wrap it tightly in plastic wrap and foil. Thaw in the refrigerator before using.
Frequently Asked Questions

Can I use double-stuffed Oreos?

I do not recommend using Double-stuff. They’re tasty to eat but don’t work well for an Oreo crust.

Can I make this crust in advance?

Absolutely! You can prepare and store it in the refrigerator or freezer until you’re ready to use it.

How do I prevent the crust from sticking to the pan?

Typically, the butter in the crust mixture prevents it from sticking. However, to ensure an easy release, you can lightly grease the pan with non-stick spray before pressing in the crust.

How can I make this for a 9×13 pan?

I’d recommend increasing the recipe by 50% for a 9×13″ pan, so use roughly 38 Oreo cookie sandwiches and 6 tablespoons of melted butter.

How do you crumble Oreos without a food processor?

If you don’t have a food processor, you can crumble Oreos by placing the Oreos in a resealable plastic bag, removing as much air as possible before sealing it. Then, use a rolling pin to crush the cookies into fine crumbs, rolling back and forth over the bag. If you don’t have a rolling pin, you can also use a wine bottle or a can.

How many Oreos do I need to make a pie crust?

To make an Oreo pie crust, you typically need about 25 to 30 Oreo cookies, depending on the size of your pie dish or pan and how thick you want the crust to be. See the guidelines above.

Recipes For Your Oreo Crust!

Recipe Card 📖
Easy Oreo Pie Crust (2 ingredients)

Oriana Romero

This Easy Oreo Pie Crust is super simple and quick to make—only two ingredients! It’s buttery, thick, crunchy, and bursting with that rich, chocolatey Oreo flavor we all adore. It adds an amazing texture and taste to any dessert, making each bite a delightful experience. Whether you’re planning to make a creamy cheesecake, a decadent chocolate tart, or a fresh fruit pie, this Oreo crust is the perfect base, so keep this trusty recipe on hand for any sweet creation.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 1 9-inch pie crust

Instructions

In a food processor or blender, pulse 25 whole Oreos (including the cream filling) into a fine crumb. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin. You should have about 2 cups (packed) crumbs, or 275 g.

Add the Oreo crumbs to a bowl and combine with the melted butter. The mixture will be thick and wet. If you notice any large chunks, try to smash/break up.

Add the mixture to your pie dish, cake pan, springform pan, or square pan. With moderate pressure, use your hand to press the crumbs firmly into the bottom and up the sides to create a compact, thick crust. Tip: A wooden pie tamper or small flat-bottomed measuring cup can help press down the bottom crust and smooth the surface, but don’t press too hard, or the crust will be very dificul to cut. For pies, run a spoon around the bottom edge where the sides and bottom meet to create a rounded crust—this helps keep the crust intact when slicing.

For a baked dessert, pre-bake this crust per your filling recipe directions. I usually pre-bake for 8–10 minutes at 350°F (180°C). Cool the crust completely before using, unless your recipe instructs otherwise.

For no-bake desserts, freeze the crust while you make the filling.

Storing: Store the crust in the refrigerator, covered, for up to 3 days. Freezing: You can freeze the unbaked crust for up to 1 month. Just wrap it tightly in plastic wrap and foil. Thaw in the refrigerator before using. Food Allergy Swaps:

Gluten-Free: Use gluten-free Oreos.

Dairy-Free: Substitute butter with a plant-based butter alternative.

Recipe Tips:

Crushing the Cookies: Use a food processor to get fine crumbs quickly, or put the cookies in a ziplock bag and crush them with a rolling pin. Ensure you crush your Oreos into fine crumbs. Larger crumbs can make the crust fall apart, while finer crumbs will help it stick together and retain its shape.

Mix Well: Ensure the melted butter is thoroughly mixed with the Oreo crumbs for the best texture.

Create a Flat-Top Edge: I use my thumb from one hand and the four fingers from my other hand to press and level around the top edge and make it even.

Other Oreo Flavors: You can substitute different flavors of Oreos for a unique crust. Golden Oreos are a good non-chocolate option.

Variations & Additions:

Chocolate Lovers: Add a tablespoon of cocoa powder to the Oreo crumbs for an even richer chocolate flavor.

Nutty Twist: Mix in some finely chopped nuts for added texture and flavor.

Oreos You’ll Need Depending On Your Dish/Pan Size: To make an Oreo pie crust, you typically need about 25 to 30 Oreo cookies, depending on the size of your pie dish or pan and how thick you want the crust to be. Here is a general guideline: For an 8 or 9-inch Pie Crust:

25 Oreos: This amount is usually sufficient to cover the bottom and sides of an 8 or 9-inch pie dish or springform pan.

4 tablespoons of melted butter: This helps bind the crumbs together.

For a 10-inch Pie Crust:

30 Oreos: This amount is usually sufficient to cover the bottom and sides of a 10-inch pie dish or springform pan.

5 tablespoons of melted butter: This helps bind the crumbs together.

For a 9×13-inch pan:

38 Oreos: This amount is usually sufficient to cover the bottom of a 9×13-inch pan.

6 tablespoons of melted butter: This helps bind the crumbs together.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 1914kcalCarbohydrates: 231gProtein: 17gFat: 108gSaturated Fat: 48gPolyunsaturated Fat: 13gMonounsaturated Fat: 42gTrans Fat: 2gCholesterol: 122mgSodium: 1266mgPotassium: 773mgFiber: 9gSugar: 132gVitamin A: 1426IUCalcium: 82mgIron: 39mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 1914

Keyword crust oreo recipe
[ad_2] Oriana Romero
Source link
July 31, 2024
Eggless Pasta Carbonara (Easy, Quick & Delicious!)
This Eggless Pasta Carbonara has a rich, velvety sauce combined with crispy pancetta, creating a flavor explosion that’s hard to resist. It’s eggless, making it suitable for those with egg allergies or dietary restrictions, but it tastes just as good as the real thing—no difference at all! Actually, it might even taste better. Try it and share it with your non-allergic loved ones, too; they won’t miss the eggs! Plus, it’s incredibly easy and quick to make! With just a few simple ingredients that you probably already have in your kitchen, you can whip up a delicious meal in no time.

Oriana’s Thoughts On The Recipe

Hello friends! I’m so excited to share this Eggless Pasta Carbonara recipe with you. My daughter has always eyed this dish with curiosity whenever we visit an Italian restaurant. The creamy, dreamy sauce and the crispy pancetta are irresistible. So, I thought, why not create an eggless version at home? And guess what? She loved it!

This recipe is a classic Italian creamy pasta dish that’s quick, easy, and utterly delicious. It’s perfect for those busy weeknights when you want something satisfying but don’t have much time to spare. With just a few simple ingredients, you can whip up a meal that tastes like it’s straight out of a restaurant.

I love how this dish comes together in minutes, and still feels like a special treat. The combination of the rich, creamy sauce and the savory pancetta is just divine.

What I Love About This Recipe

A Dream Come True for My Daughter: This eggless version means she can now enjoy her favorite dish at home anytime she wants. It tastes just as good as the real thing—no difference at all! Actually, it might even taste better. Try it and share it with your non-allergic loved ones, too; they won’t miss the eggs!

Classic Italian Comfort: There’s something so comforting about a creamy pasta dish. This recipe captures that classic Italian flavor without the eggs, making it perfect for those with egg allergies or dietary restrictions.

Quick and Easy: In just minutes, you can have a delicious dinner on the table.

Simple Ingredients: No need for fancy ingredients here. Everything you need is likely already in your pantry or easy to find at your local grocery store.

Flavorful and Satisfying: This dish is packed with flavor, creamy, and oh-so-satisfying. It’s comfort food at its best.
Potential Cons Of The Recipe

Calorie Content: This dish can be quite rich and heavy.

Guanciale Availability: Guanciale might not be readily available everywhere.

Tips To Mitigate These Cons

Portion Control: Serve with a fresh side salad to balance the meal and lighten it up.

Substitutions: Traditionally, carbonara is made with Guanciale; however, If Guanciale is not available, you can use pancetta or bacon as an alternative.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Evaporated Milk: This is the base of our creamy sauce. It’s rich and thick, perfect for replicating that carbonara creaminess.
- Cornstarch: Helps thicken the sauce to the perfect consistency.
- Pecorino Romano Cheese: Adds a sharp, salty flavor. Parmesan can be used as a substitute.
- Black Pepper: Freshly cracked is best for that authentic carbonara bite.
- Garlic Cloves: Adds depth of flavor. Fresh is always better.
- Olive Oil: For sautéing the garlic and pancetta.
- Guanciale: Traditionally, carbonara is made with Guanciale; however, If Guanciale is not available, you can use pancetta or bacon as an alternative.
- Spaghetti: The classic choice for carbonara, but any pasta shape will work.
What is Guanciale?

Guanciale is an Italian cured meat product made from pork jowl or cheek. It is a traditional ingredient in various Italian culinary dishes, particularly noted for its rich, savory flavor and high-fat content.

Guanciale vs Pancetta vs Bacon
- Guanciale: Pork jowl, cured with salt and herbs, rich and savory flavor, used mainly in cooking, particularly in Italian pasta dishes.
- Pancetta: Pork belly, cured with salt and spices, tender and slightly salty, versatile in raw or cooked applications.
- Bacon: Pork belly (usually), cured with salt and sugar, and smoked, smoky and crispy when cooked, used in a wide range of dishes.
Each of these cured meats brings its unique flavor and texture to dishes, making them suitable for different culinary applications. The choice between guanciale, pancetta, and bacon often depends on the desired taste and the specific recipe being prepared.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Prepare the Carbonara Sauce Base

In a medium bowl, mix the evaporated milk, cornstarch, finely grated Pecorino Romano, and pepper; mix well with a fork and set aside.

Step 2 – Prepare The Pot To Cook The Pasta

Fill a large pot with water and add salt (I add 1 tablespoon of salt). Bring to a boil over medium-high heat.

Step 3 – Saute The Garlic and Guanciale (or Pancetta or Bacon)

Peel the garlic, then crush with the palm of your hand. Heat the olive oil in a large sauté pan over medium heat. Add the pancetta and crushed garlic cloves; cook slowly until the fat just renders, on the edge of crispness but not hard. Discard the garlic from the pan. Turn off the heat.

Step 4 – Cook The Pasta

Add the uncooked pasta to the boiling water. Cook the pasta for two minutes less than the recommended time on the box. Reserve 1 1/2 cup of the cooking water. Just before the pasta is ready, turn on the heat of the skillet with the pancetta. Drain the pasta.

Step 5 – Create The Creamy Sauce

Add the cooked pasta to the skillet with the Guanciale (or Pancetta or Bacon) over medium-low heat. Stir for a minute or so. Add the cheese mixture; toss well over the heat so it really soaks up all that lovely flavour. Add the reserved cooking water and keep tossing until the sauce thickens and looks creamy and glossy about 2 – 3 minutes. Then, remove the pan from the heat.

Step 5 – Serve

Serve immediately, dressing it with more grated pecorino and black pepper. You can also garnish with chopped parsley, but keep in mind that adding parsley is not traditional, so it’s totally up to you.
Recipe Tips

Timing is Key: Cook the pasta and sauce simultaneously to ensure everything comes together seamlessly.

Cheese Quality: Use high-quality Pecorino Romano for the best flavor.

Reserve Pasta Water: If the sauce gets too thick, a splash of pasta water will help achieve the perfect consistency.
Food Allergy Swaps
- Dairy-Free: Use plant-based evaporated milk and dairy-free parmesan-style cheese. For the evaporated milk, you can use a canned commercial version or make your own. Making evaporated milk is super easy. Just pour the dairy-free milk beverage, I recommend oat milk, into a saucepan and place it over medium-low heat. Simmer, whisking occasionally, until the milk beverage reduces to half, about 20 – 30 minutes, depending on the amount you are making. You want it to simmer and steam, but do not bring it to a boil. Check out my favorite dairy-free substitutes here.
- Gluten-Free: Substitute with gluten-free pasta.
Variations & Additions

Note that all of these variations are not traditional in authentic carbonara pasta.
- Vegetarian: Omit the pancetta and add sautéed mushrooms.
- Spicy Kick: Add a pinch of red pepper flakes for some heat.
- Extra Veggies: Toss in some peas, asparagus, or spinach for added nutrition.
Serving Suggestions

Serve this Eggless Pasta Carbonara with a side of garlic bread and a fresh green salad. A glass of crisp white wine would complement the meal beautifully.

Storing and Freezing Instructions
- Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: The sauce can be made ahead and frozen for up to a month. Thaw and reheat before tossing with freshly cooked pasta.
Frequently Asked Questions

Can I use a different type of pasta?

Absolutely! Feel free to use any pasta shape you prefer.

Is there a non-dairy substitute for evaporated milk?

Yes, you can use plant-based evaporated milk.

How can I make the sauce thicker or thinner?

Adjust the amount of cornstarch for a thicker sauce, or add more pasta water for a thinner consistency.

More Pasta Recipes You’ll Love!

Recipe Card 📖
Eggless Pasta Carbonara

Oriana Romero

This Eggless Pasta Carbonara has a rich, velvety sauce combined with crispy pancetta, creating a flavor explosion that’s hard to resist. It’s eggless, making it suitable for those with egg allergies or dietary restrictions. Plus, it’s incredibly easy and quick to make! With just a few simple ingredients that you probably already have in your kitchen, you can whip up a delicious meal in no time.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6 servings

Instructions

In a medium bowl, mix the evaporated milk, cornstarch, finely grated Pecorino Romano, and pepper; mix well with a fork and set aside

Fill a large pot with water and add salt (I add 1 tablespoon of salt). Bring to a boil over medium-high heat.

Peel the garlic, then crush with the palm of your hand.

Heat the olive oil in a large sauté pan over medium heat. Add the Guanciale (or pancetta or bacon) and crushed garlic cloves; cook slowly until the fat is justrendered, on the edge of crispness but not hard. Discard the garlic from thepan. Turn off the heat.

Add the uncooked pasta to the boiling water. Cook the pasta for two minutes less than the recommended time on the box (ex., if the box says 11 minutes, cook it for just 9 minutes). Reserve 1 1/2 cups of the cooking water. Just before the pasta is ready, turn on the heat of the skillet with the pancetta. Drain the pasta.

Add the cooked pasta to the skillet with the Guanciale (or pancetta or bacon) over medium-low heat. Stir for a minute or so. Add the cheese mixture; toss well over the heat so it really soaks up all that lovely flavour. Add the reserved cooking water and keep tossing until the sauce thickens and looks creamy and glossy about 2 – 3 minutes. Then, remove the pan from the heat.

Serve immediately, dressing it with more grated pecorino and black pepper. You can also garnish with chopped parsley, but keep in mind that adding parsley is not traditional, so it’s totally up to you.

Guanciale: Traditionally, carbonara is made with Guanciale. Guanciale is an Italian cured meat product made from pork jowl or cheek. It is a traditional ingredient in various Italian culinary dishes, particularly noted for its rich, savory flavor and high-fat content. If Guanciale is not available, you can use pancetta or bacon as an alternative. I mostly use pancetta since it’s less fatty and expensive. Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Freezing: The sauce can be made ahead and frozen for up to a month. Thaw and reheat before tossing with freshly cooked pasta. Food Allergy Swaps: Recipe Tips:

Timing is Key: Cook the pasta and sauce simultaneously to ensure everything comes together seamlessly.

Cheese Quality: Use high-quality Pecorino Romano for the best flavor.

Reserve Pasta Water: If the sauce gets too thick, a splash of pasta water will help achieve the perfect consistency.

Variations & Additions: Note that all of these variations are traditional in authentic carbonara pasta.

Vegetarian: Omit the pancetta and add sautéed mushrooms.

Spicy Kick: Add a pinch of red pepper flakes for some heat.

Extra Veggies: Toss in some peas, asparagus, or spinach for added nutrition.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 815kcalCarbohydrates: 68gProtein: 36gFat: 44gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 102mgSodium: 1002mgPotassium: 491mgFiber: 3gSugar: 8gVitamin A: 366IUVitamin C: 1mgCalcium: 709mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course dinner

Cuisine Italian

Calories 815

Keyword carbonara dinner egg-free Eggless pasta recipe
[ad_2] Oriana Romero
Source link
July 30, 2024
Easy Chicken Madeira
This Easy Chicken Madeira is rich, savory, and totally delicious! It’s perfect for busy weeknights when you want something tasty but don’t have hours to spend in the kitchen. It tastes like something you’d get at a fancy restaurant, but you made it at home! It’s the perfect balance of easy, delicious, and impressive—a winning combination in any household.

Oriana’s Thoughts On The Recipe

This incredible Chicken Madeira recipe is one of those dishes that looks and tastes like you’ve spent hours in the kitchen, but it’s surprisingly easy to whip up. Trust me, once you try it, you’ll be hooked. The combination of tender chicken breasts and a rich Madeira cream sauce is simply out of this world.

One thing I love about this dish is its depth of flavor. The Madeira wine adds a beautiful, slightly sweet complexity, while the mushrooms, onions, and garlic bring everything together with their earthy, aromatic notes. It’s a symphony of flavors that feels like a hug in every bite.

I love to serve it with mashed potatoes! There’s something so comforting about a big, fluffy mound of mashed potatoes alongside that delicious sauce. It’s the ultimate comfort food that quickly becomes a family favorite. Plus, it’s perfect for any occasion—whether it’s a weeknight dinner or a festive gathering.

So, why not give it a try? You’ll be glad you did!

The Origin of Chicken Madeira: A Modern American Classic with European Influences

Chicken Madeira is a dish that originated in the United States, though it draws inspiration from European culinary traditions. The name “Madeira” comes from the Madeira wine used in the sauce, which is a fortified wine from the Madeira Islands of Portugal.

The dish itself does not have a long historical background like some traditional European dishes. Instead, it has become popular in modern American cuisine, particularly through its association with restaurant chains such as The Cheesecake Factory, which helped popularize it on a larger scale.

In my version of the Chicken Madeira recipe, I omit the asparagus and mozzarella cheese found in the popular Cheesecake Factory version. The sauce is so delicious on its own that it does not need any distractions. This allows the rich flavors of the Madeira wine and creamy sauce to shine through, highlighting the dish’s core ingredients in a simpler yet equally satisfying presentation.

What I Love About This Recipe

Simplicity at Its Best: This Chicken Madeira recipe is incredibly easy to make. With straightforward steps and common ingredients, even beginner cooks can master it. You’ll be amazed at how quickly it comes together, making it perfect for those busy weeknights when you want something delicious without spending hours in the kitchen.

Flavors That Wow: The Madeira cream sauce is the star of the show. Its incredible depth of flavor comes from the unique combination of Madeira wine, chicken stock, and fresh ingredients like mushrooms, onions, and garlic. It’s a rich, savory sauce that elevates the dish to restaurant-quality status. Every bite is a flavor explosion!

Impress Without Stress: This dish tastes fancy and will undoubtedly impress your family and dinner guests. Despite its simplicity, it looks and feels gourmet, making it an excellent choice for special occasions.

Comfort on a Plate: Serving this Chicken Madeira with a big portion of mashed potatoes is pure comfort. The creamy, buttery potatoes soak up the sauce beautifully, creating a delightful harmony of textures and flavors. It’s a combination that’s hard to beat and makes every meal feel like a special treat.
Potential Cons Of The Recipe

Madeira wine can be a bit pricey and might not be a pantry staple for everyone.

If not careful, the sauce can thicken too much or become too salty.

Tips To Mitigate These Cons

Look for Madeira wine in the cooking section of your grocery store, where it’s often more affordable.

Be mindful of the cornstarch and broth quantities to ensure the sauce has the right consistency. If it thickens too much, add a bit of water.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Chicken Breasts: The main protein. You can also use chicken thighs for a juicier result.
- Salt & Black Pepper: Basic seasonings to enhance the flavor of the chicken.
- Butter & Olive Oil: For sautéing and adding richness to the dish.
- Mushrooms: Add an earthy flavor. Use cremini or button mushrooms.
- Yellow Onion: Provides a sweet, savory base for the sauce.
- Garlic Cloves: Essential for depth of flavor.
- Madeira Wine: The key ingredient for the unique, rich sauce.
- Low Sodium Chicken Broth: Adds a savory depth to the sauce without overpowering it.
- Cornstarch & Water: To thicken the sauce to the perfect consistency.
- Parsley: Fresh parsley for garnish adds a burst of color and freshness.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Season The Chicken and Saute

Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/2″ thick. Season chicken breasts with salt and pepper to taste. Set aside.

Place a large heavy pan over medium-high heat and melt in 2 tablespoons butter and 1 tablespoon oil. Sauté the chicken in batches for 3 to 4 minutes per side or until golden and cooked through. Remove the chicken from the pan to a plate.

Step 2 – Saute The Veggies

Add the remaining tablespoon of oil to the same pan. Add halved mushrooms and cook for 5 minutes, or until soft. Stir in diced onion and garlic and cook for 3 minutes. Season with salt and pepper to taste.

Step 3 – Reduce Wine

Add Madeira wine and boil until reduced by half, about 5 minutes of vigorous boiling, scraping the bottom of the pan to deglaze. Then add beef stock to the pot; mix to combine and simmer for 5 – 8 minutes.

Step 4 – Thicken The Sauce

Mix cornstarch and water in a small bowl. Add the mixture to the sauce; mix to combine. Cook for about 3 minutes, or until the sauce is slightly thickened, stirring occasionally. Stir in the remaining 2 tablespoons of butter until melted and incorporated into the sauce. Return the chicken to the pan and turn it to coat it in the sauce. Simmer for 2 more minutes. Taste and adjust seasoning to your liking, adding more salt and/or pepper, if necessary.

Step 5 – Serve

Garnish with fresh chopped parsley, if desired. Serve hot.
Recipe Tips

Pound the chicken breasts to an even thickness for uniform cooking.

Don’t rush the cooking of mushrooms and onions; they need to be nicely caramelized for the best flavor.

Deglaze the pan with Madeira wine properly to incorporate all those delicious browned bits into the sauce.
Food Allergy Swaps
- Gluten-Free: Ensure the chicken stock is gluten-free.
- Dairy-Free: Use a dairy-free butter alternative and olive oil only.
Variations & Additions
- Asparagus: If you decide to add asparagus, you need to blanch it. To do so, snap off the fibrous stems from the asparagus. Fill a medium pot with 6 cups of water, bring it to a boil, and add 1 tablespoon of salt. Add the asparagus and boil uncovered for 2-3 minutes until it is bright green and crisp-tender. Remove the asparagus from the hot water and set it aside.
- Mozzarella cheese: Sprinkle 1 cup of mozzarella cheese over the top. Broil for 3-4 minutes or until cheese is melted
- Make it in your Instant Pot: To make this recipe in your IP, check out my Easy Instant Pot Chicken Madeira recipe.
Serving Suggestions

Serve this Chicken Madeira over a bed of creamy mashed potatoes with a side of steamed green beans or asparagus. A fresh, crisp salad also pairs wonderfully to balance the rich flavors.

Storing and Freezing Instructions
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the chicken and sauce in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
Frequently Asked Questions

Can I use a different type of wine?

Yes, Marsala wine is a good substitute if you can’t find Madeira wine.

How do I prevent the sauce from getting too thick?

Gradually add the cornstarch mixture and stop once the desired consistency is reached. You can always thin it with a bit of water or broth if needed.

Can I make this dish ahead of time?

Absolutely! This dish reheats well, making it a great option for meal prep or entertaining.

Can children eat this chicken?

I consider that this is a personal decision for sure, but with appropriate cooking methods the wine flavor will remain in a concentrated form, enchanting the flavor of sauces, but the alcohol will be gone, leaving the food safe for a child to consume. However, some residual alcohol may remain depending on the cooking time and method. If you are concerned about the alcohol content for children, you can extend the cooking time to ensure more alcohol evaporates.

More Easy Chicken Recipes You’ll Love!

Recipe Card 📖
Easy Chicken Madeira

Oriana Romero

This Easy Chicken Madeira is rich, savory, and totally delicious! It’s perfect for busy weeknights when you want something tasty but don’t have hours to spend in the kitchen. It tastes like something you’d get at a fancy restaurant, but you made it at home! It’s the perfect balance of easy, delicious, and impressive—a winning combination in any household.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6 servings

Instructions

Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/2" thick. Season chicken breasts with salt and pepper to taste. Set aside.

Place a large heavy pan over medium-high heat and melt in 2 tablespoons butter and 1 tablespoon oil. Sauté the chicken in batches for 3 to 4 min per side or until golden and cooked through. Remove chicken from pan to a plate.

Add the remaining tablespoon of oil to the same pan. Add halved mushrooms and cook for 5 minutes, or until soft. Stir in diced onion and garlic and cook for 3 minutes. Season with salt and pepper to taste.

Add Madeira wine and boil until reduced by half, about 5 minutes vigorous boiling, scraping the bottom of the pan to deglaze. Then add beef stock to the pot; mix to combine and simmer for 5 – 8 minutes.

Mix cornstarch and water in a small bowl. Add the mixture to the sauce; mix to combine. Cook for about 3 minutes, or until the sauce is slightly thickened, stirring occasionally. Stir in the remaining 2 tablespoons of butter until melted and incorporated into the sauce. Return chicken back to the pan and turn it to coat in the sauce, simmer for 2 more minutes. Taste and adjust seasoning to your liking adding more salt and/or pepper, if necessary.

Garnish with fresh chopped parsley, if desired. Serve hot.

Important: Many people ask me if my children eat dishes that contain wine. My answer is that it’s a personal decision. With appropriate cooking methods, the wine flavor becomes concentrated, enhancing the sauces, while most of the alcohol evaporates, making the food generally safe for children. However, some residual alcohol may remain depending on the cooking time and method. If you’re concerned about alcohol content for children, you can extend the cooking time to ensure even more alcohol evaporates. Chicken: I used chicken breast but if you prefer you can use boneless skinless chicken thighs. Madeira wine can be found in a wine store, not carried in most grocery stores. I used the dry version, which I bought at Total Wine. Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing: Freeze the chicken and sauce in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating. Food Allergy Swaps:

Gluten-Free: Ensure the chicken stock is gluten-free.

Dairy-Free: Use a dairy-free butter alternative and olive oil only.

Recipe Tips:

Pound the chicken breasts to an even thickness for uniform cooking.

Don’t rush the cooking of mushrooms and onions; they need to be nicely caramelized for the best flavor.

Deglaze the pan with Madeira wine properly to incorporate all those delicious browned bits into the sauce.

Variations & Additions:

Asparagus: If you decide to add asparagus, you need to blanch it. To do so, snap off the fibrous stems from the asparagus. Fill a medium pot with 6 cups of water, bring it to a boil, and add 1 tablespoon of salt. Add the asparagus and boil uncovered for 2-3 minutes until it is bright green and crisp-tender. Remove the asparagus from the hot water and set it aside.

Mozzarella cheese: Sprinkle 1 cup of mozzarella cheese over the top. Broil for 3-4 minutes or until cheese is melted

Make it in your Instant Pot: To make this recipe in your IP, check out my Easy Instant Pot Chicken Madeira recipe.

I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 388kcalCarbohydrates: 10gProtein: 36gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 119mgSodium: 332mgPotassium: 950mgFiber: 1gSugar: 4gVitamin A: 398IUVitamin C: 7mgCalcium: 28mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course dinner

Cuisine American

Calories 388

Keyword chicken dinner madeira recipe
[ad_2] Oriana Romero
Source link
July 29, 2024