Getting the best lemon flavor in your baked goods

As someone who really loves lemon desserts, I’ve made a lot of lemon baked goods over the years.

One thing you always hear about getting the best lemon flavor in your recipes is to use fresh lemon juice. And that’s true—it does give you a much better flavor than bottled juice.

But my favorite way to infuse bright lemony flavor into every bite of your baked goods? Combine lemon zest with the sugar before you add any other ingredients.

This is a trick I use in everything from my lemon layer cake to my lemon raspberry muffins. Before adding granulated or brown sugar to the recipe, use your fingertips to rub the zest into the sugar until the sugar is moistened and fragrant.

Why does this make a difference? This simple step releases the oils from the lemon zest and infuses that flavor into the sugar. It gives the final baked good—whether it’s a cookie recipe or this lemon blueberry scone recipe—a stronger lemon flavor in every single bite.

Ingredient notes

To make these blueberry lemon scones, you’ll need:

• Granulated sugar
• 3 lemons: You’ll zest all of them, and use 2 (if not all) of them to get enough juice for both the scone dough and the glaze.
• All-purpose flour: Before you start baking, make sure you know how to measure flour correctly using the fluff, scoop, and sweep method. Getting this simple step right can make a huge difference in how the scones turn out!
• Baking powder and baking soda
• Fine sea salt
• Unsalted butter: You’ll need 8 tablespoons (1/2 cup) frozen for the dough and another 3 tablespoons melted for the glaze.
• Sour cream: You can substitute plain Greek yogurt if you prefer.
• Large egg
• Vanilla: Extract or vanilla bean paste both work great.
• Blueberries: I prefer to use fresh blueberries, but you can also use frozen. If you use frozen blueberries, do not thaw them before adding them to the dough. They may still discolor the dough a bit, but the flavor and texture of the scones will still be great.
• Powdered sugar: For the glaze. If you are out, you can check out my post on how to make powdered sugar and save yourself a trip to the store.

How to make my lemon blueberry scones

Add the granulated sugar and lemon zest to a bowl and use the tips of your fingers to rub the zest into the sugar. This releases the oils from the zest and will make the sugar moist and fragrant. 

Add the rest of the dry ingredients and whisk to combine.

Use the large holes on a box grater to grate the frozen butter directly into the flour mixture. Again, use clean fingers to work the butter into the flour, just until the mixture resembles coarse meal. Don’t work it too much—you don’t want the butter to melt.

In a separate bowl or measuring cup, whisk together the wet ingredients. Use a fork to stir this mixture into the rest of the ingredients, just until large dough clumps form. Carefully fold in the blueberries. You want to mix them in, but don’t want to smush them.

At this point, you can use your hands to gently press the dough agains the side of the bowl. It’ll start out sticky but will form into a ball pretty quickly.

Transfer the dough onto a floured countertop and press it into a circle about 7 inches in diameter and 3/4-inch thick. Use a dough blade, sharp knife, pizza cutter, or even a bench scraper to cut the circle into 8 equal wedges.

Move the unbaked scones to a lined baking sheet and bake for 15-16 minutes, or until the tops are golden and the centers are no longer doughy. 

Let the scones cool for about 10 minutes, then make the glaze. Drizzle the glaze over the scones or dip the tops of the scones into the glaze before serving.

Print

Lemon Blueberry Scones

Tender blueberry scones are bursting with bright lemon flavor thanks to lemon juice and zest in the dough and a simple lemon glaze. These scones are perfect for adding to your spring breakfast or brunch menus!

Course Breakfast, brunch

Cuisine American

Keyword berries, blueberries, citrus, easter, mother’s day, Scones, spring, summer

Prep Time 20 minutes minutes

Cook Time 16 minutes minutes

Cooling Time 10 minutes minutes

Total Time 46 minutes minutes

Servings 8 scones

Calories 393kcal

Author Jamie

Equipment

• Microplane/zester
• Box Grater

Ingredients

For the scones

• ⅓ cup granulated sugar
• zest of 3 medium lemons
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon fine sea salt
• 8 tablespoons unsalted butter frozen
• ½ cup sour cream
• 2 tablespoons freshly squeezed lemon juice
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup fresh or frozen blueberries not thawed if frozen

For the glaze

• 3 tablespoons unsalted butter melted
• 1 cup powdered sugar
• ½ teaspoon pure vanilla extract
• 2 tablespoons freshly squeezed lemon juice

US Customary – Metric

Instructions

• Adjust oven rack to lower-middle position and preheat oven to 400°F. Line a baking sheet with parchment paper.
• In a medium bowl, combine sugar and lemon zest; mix with your fingertips until the sugar is moistened and fragrant. Add in the flour, baking powder, baking soda and salt and mix until combined.
  ⅓ cup granulated sugar, zest of 3 medium lemons, 2 cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon fine sea salt
• Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles coarse crumbs.
  8 tablespoons unsalted butter
• In a small bowl, whisk the sour cream, lemon juice, egg and vanilla until smooth.
  ½ cup sour cream, 2 tablespoons freshly squeezed lemon juice, 1 large egg, 1 teaspoon pure vanilla extract
• Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Gently fold in the blueberries. Use your hands to press the dough against the bowl into a ball. The dough will be sticky first, but as you press, the dough will come together.
  1 cup fresh or frozen blueberries
• Place on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles. Place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 16 minutes. Cool for 10 minutes and prepare the glaze.
• In a medium bowl, prepare the glaze by mixing together the melted butter, powdered sugar, vanilla and lemon juice. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden.
  3 tablespoons unsalted butter , 1 cup powdered sugar, ½ teaspoon pure vanilla extract, 2 tablespoons freshly squeezed lemon juice

Notes

Assembly

• If grating the frozen butter is not accessible for you, you can cut cold (not frozen) butter into pieces. Pulse with the dry ingredients in the bowl of a food processor until the mixture resembles coarse meal. Transfer the mixture to a bowl and continue with the recipe as written.
• Cold butter can also but cut into the dry ingredients using a pastry cutter/blender until the mixture resembles coarse meal in lieu of grating.

Storage

• Store cooled scones in an airtight container at room temperature for up to 3 days.

Freezing

• Unbaked scones can be frozen for later. Make the dough, pat into a circle, and cut into triangles as written. Transfer the unbaked scones to a parchment-lined baking sheet and place in the freezer for 1-2 hours, or until frozen solid. Transfer frozen scones to a zip-top freezer bag; freeze for 2-3 months. When ready to bake, bake directly from frozen according to the recipe directions, adding a few extra minutes of baking time if needed. Cool and glaze as directed.

Nutrition

Serving: 1scone | Calories: 393kcal | Carbohydrates: 51g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 248mg | Potassium: 87mg | Fiber: 1g | Sugar: 26g | Vitamin A: 611IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 2mg

Make-ahead and storage tips

Baked and cooled scones can be stored in an airtight container at room temperature for up to 3 days. If it is warm in your kitchen, you may want to store them in the refrigerator for up to 5 days.

Planning ahead? Make this lemon blueberry scone recipe as written, but instead of baking the scones right away, freeze them! 

Transfer the unbaked scones to a lined baking sheet and freeze until solid—usually about 1-2 hours. Move them to an airtight container or zip-top freezer bag and freeze for up to 3 months. Bake from frozen according to the recipe directions, adding a few minutes to the baking time if needed. 

Frequently asked questions

The post Lemon Blueberry Scones appeared first on My Baking Addiction.

It’s no secret: Strawberry season is a big favorite in our family. 

Despite my best efforts, I don’t often get the kids out to a U-Pick farm for us to pick our own, but the minute I see perfectly ripe strawberries pop up at the store or farmer’s market, I am buying cartons and cartons of them all season long.

Keeping strawberries fresh

I’ve tried a bunch of ways to keep strawberries fresh so they can last as long as possible in the fridge.

My kids like to eat them by the handful and I use them in all kinds of recipes. But even though we go through them quickly, I like knowing how to keep them fresh for longer than just a couple of days.

My two preferred storage methods are:

• If you are short on time, sort through the berries as soon as you get them home. Remove any strawberries that are getting soft or starting to go bad and either toss or use those right away. Place a dry paper towel in the bottom of the carton berries came in and return the fruit to the container. I’ve gotten them to last pretty close to a week with this method.
• If you have more time, add the berries to a solution of 1 part vinegar to 3 parts water. Let them soak for at least 5 minutes, but you can soak them for up to 15 minutes. Drain the strawberries and let them dry completely. Yes, it takes more time. Yes, getting them completely dry is super important. Store the dry strawberries in a loosely covered (not sealed) container lined with a paper towel. I’ve had strawberries last close to 2 weeks with this method!

Of course, you can use strawberries that have gone a bit soft in homemade strawberry jam. And if you still don’t think you can use them before they go bad, you can always store them in the freezer! 

Our favorite fresh strawberry recipes

If you’re looking for ways to use the fresh strawberries in your fridge, you’re in luck. I’ve pulled together some of our most popular strawberry recipes, ranging from breakfast to dessert. I’ve even included a savory salad recipe that you’ll want to make all spring and summer long!

Strawberries & Cream Scones

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Bits of fresh strawberries and a simple vanilla glaze make these tender scones perfect for a weekend breakfast or brunch.

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Fruit Pizza

5 from 1 rating

Fruit pizza is perfect for topping with your favorite fresh berries, including summer-ripe strawberries! The sugar cookie crust and fluffy cream cheese spread make the best base for sliced fresh strawberries.

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Strawberry Cream Cheese

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Skip the store-bought tubs of cream cheese and make your own cream cheese spread at home with a few simple ingredients. 

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Strawberry Biscuits

5 from 1 rating

These thick, buttery biscuits are bursting with chopped strawberries and finished with honey butter. Try to stop at just one…I know I can't!

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Yogurt Fruit Dip

5 from 1 rating

This tangy fruit dip is perfect for whipping up as an after-school snack or easy summer dessert.

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Strawberry Trifle

5 from 5 ratings

Layer homemade vanilla pudding with pieces of pound cake or angel food cake, fresh strawberries, and whipped cream. 

View Recipe

Strawberry Salad with Spinach and Arugula

No ratings yet

If you haven't put perfectly ripe strawberries on a salad yet, you're missing out! I love pairing them with a mix of spinach and arugula, toasted almonds, and homemade poppy seed dressing.  

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Strawberry Shortcake Cupcakes

4.41 from 10 ratings

This recipe takes a summer favorite and turns it into cupcake form! I fill spongey yellow cupcakes with finely chopped strawberries and top them with a pillowy whipped cream frosting. A few extra berries on top make for the perfect finish.

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Chocolate Strawberry Cake

4.73 from 47 ratings

This cake tastes like a chocolate covered strawberry! I fill my favorite chocolate cake with fresh berries and finish the whole thing with the best strawberry frosting made with fresh strawberry puree. 

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Strawberry Banana Muffins

4.86 from 7 ratings

Bananas and strawberries are a match made in heaven in these oat-filled muffins. They're delicious for breakfast or alongside a cup of coffee for an afternoon snack.

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Strawberry Shortcake

4.59 from 53 ratings

This is the ultimate strawberry shortcake recipe. Yellow sponge cake is piled high with whipped cream and glazed, juicy strawberries. 

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Strawberry Cream Cheese Tart

4.49 from 37 ratings

Strawberry cream cheese tart is a bit of a twist on the classic strawberry cheesecake. It's got an easy press-in crust and no-bake filling, so it's simple to make! 

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Strawberry Popsicles

5 from 3 ratings

Greek yogurt, fresh berries, and a bit of honey make these popsicles a favorite with the kids and the adults in my house!

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Fresh Strawberry Pie

4.38 from 95 ratings

I spent weeks testing this recipe to get it just right. It's a jello-free pie that sets and slices beautifully, all while showcasing the fresh flavor of summer berries.

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Homemade Strawberry Lemonade

4.63 from 16 ratings

Strawberries and lemons were made to be together! This homemade strawberry lemonade is tart, sweet, and so refreshing on a hot day by the pool.

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Easy Strawberry Cupcakes

4.51 from 183 ratings

Fresh berries, strawberry yogurt, and a few other simple ingredients take a boxed cake mix to new levels in this easy cupcake recipe.

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Strawberry Rhubarb Cake

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This one's for the rhubarb fans! If you've got rhubarb from the farmer's market, pair it with juicy berries in this sweet crumb cake.

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Strawberry Pie Filling

4.47 from 58 ratings

I use this easy strawberry pie filling in so many ways. Fill mini pie crusts, use it to top cheesecake, pair it with vanilla ice cream, serve it on waffles or pancakes…there's no wrong way to enjoy this one. 

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The post 18 Fresh Strawberry Recipes to Make All Summer appeared first on My Baking Addiction.

If you’ve been reading MBA for a while, you know that I love scrolling TikTok for two main reasons: makeup tutorials and fun recipes.

Some of my favorite recipes are ones that I have adapted from TikTok. I make cinnamon rolls with heavy cream for almost every holiday these days, and my friends are constantly asking me to make my easy chili cheese dip for parties.

Recently, a version of this Grillo’s pickle dip went viral and I absolutely had to try it. And you know what? It was 100% worth it.

This is the BEST dip for pickle fans. Using briny, fresh dill pickles gives the dip the perfect crunch and tangy flavor. You won’t be able to stop at just one bite!

The post Grillo’s Pickle Dip appeared first on My Baking Addiction.

Carrot cake is one of my favorite desserts. I absolutely adore the J. Alexander’s carrot cake and make it multiple times a year.

So obviously I love taking all of the flavors of one of my favorite cakes and putting them in other desserts, such as carrot cake bread! These carrot cake cookies are my new obsession. They’re soft, slightly chewy, and perfectly cakey.

Why you’ll love this carrot cake cookie recipe

I am really into these carrot cake cookies, and I know you’ll love them, too. Here’s why:

• Amazing texture: These cookies have an amazing texture. The cookie dough itself bakes up to be soft and a bit cakey, similar to zucchini cookies. The added coconut and raisins give a bit of chewiness, too. 
• Perfect flavor: This recipe includes all of the best parts of a classic carrot cake: slightly sweet carrots, pineapple, chewy raisins and coconut, warm spices, and tangy cream cheese frosting. They really do taste like carrot cake…just in cookie form!
• No chilling required: No need to chill the dough. Just mix, portion, and bake. Even with letting the cookies cool before frosting them, you can have them ready in just over an hour!
• Great for gatherings: If you’re headed to an Easter brunch or party, take these carrot cake cookies. They travel better than a whole cake does!

Ingredients and substitutions

• Butter: Make sure your butter has softened to room temperature before you start baking.
• Sugar: I like a combination of granulated sugar and brown sugar for the best flavor and texture. If your brown sugar has hardened in the pantry, check out my tips for softening brown sugar.
• Large eggs
• Vanilla: Extract or vanilla bean paste
• Crushed pineapple: Use crushed pineapple in juice and drain the pineapple before using it. You don’t have to press out the fruit until it’s dry; just make sure you drain off as much of the juice as you can. 
• Raisins: Technically optional, but highly recommended.
• Carrots: I recommend finely grating these using the small holes on a box grater. Since these cookies won’t bake as long as cake does, finely grating the carrots helps them cook better in the cookies.
• Sweetened shredded coconut: You can just unsweetened flaked coconut, just know that the final cookies won’t be as sweet.
• All-purpose flour
• Spices: Ground cinnamon and fine sea salt round out the flavor of the cookie dough. You could also add a pinch of nutmeg or use pumpkin pie spice in place of the cinnamon if you have some on hand!
• Leavening: A mix of baking powder and baking soda.

The frosting for these cookies is based on my cream cheese frosting recipe. You’ll also need softened cream cheese and powdered sugar for this.

How to make these carrot cake cookies

Using a stand mixer or an electric hand mixer, cream the butter and sugars until light and fluffy. This will take about 3 minutes. Scrape down the sides of the bowl as needed.

Add in the eggs and vanilla, then the pineapple, raisins, carrots, and coconut.

In a separate bowl, whisk together the dry ingredients. Slowly add this to the wet ingredients until the dough is just combined.

Use a large cookie scoop to portion the cookie dough onto a baking sheet lined with parchment paper. Leave about 2 inches between each cookie.

Bake at 350°F for 15-17 minutes, until golden and the tops are just set and no longer look wet or shiny. Let the cookies cool on the baking sheet for about 5 minutes, then move them to a wire rack to cool completely.

Make the cream cheese frosting using a hand mixer or stand mixer. Spread onto the cooled cookies and enjoy!

Storage

Store carrot cake cookies in an airtight container in the refrigerator for up to 3 days. You don’t want to leave them at room temperature due to the cream cheese in the frosting.

If you want to make the cookies ahead of time, let them cool and then store them in an airtight container. Freeze for up to a month. Thaw, then spread the cream cheese frosting on top before enjoying.

I don’t recommend freezing the frosted cookies, as freezing and thawing can make the frosting split.

Print

Carrot Cake Cookies

Your favorite cake in a soft, cakey cookie form! These carrot cake cookies are packed with shredded carrots, pineapple, and coconut and topped with a simple cream cheese frosting.

Course Dessert

Cuisine American

Keyword carrot cake, carrots, coconut, cookies, Cream Cheese Frosting, drop cookies, easter, holidays, pineapple, spring

Prep Time 20 minutes minutes

Cook Time 17 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour 7 minutes minutes

Servings 20 cookies

Calories 280kcal

Author Jamie

Equipment

• Box Grater
• Cookie Scoop Set
• Nordic Ware Aluminum Half Sheet Pans
• Pre-Cut Parchment Paper Baking Sheets

Ingredients

• ½ cup unsalted butter room temperature
• ½ cup packed light brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 (8-ounce) can crushed pineapple in juice drained
• 1 cup raisins
• 1 cup finely shredded carrots
• 1 cup sweetened shredded coconut
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt

For the frosting

• 4 ounces cream cheese room temperature
• ¼ cup unsalted butter room temperature
• 2 ½ cups powdered sugar
• 1 teaspoon pure vanilla extract

US Customary – Metric

Instructions

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat butter and sugars on medium speed until light and fluffy. Add in eggs and vanilla and mix until combined. Stir in pineapple, raisins, carrots and coconut until evenly incorporated.
  1/2 cup unsalted butter, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, 2 large eggs, 2 teaspoons pure vanilla extract, 1 (8-ounce) can crushed pineapple in juice, 1 cup raisins, 1 cup finely shredded carrots, 1 cup sweetened shredded coconut
• In a separate medium bowl, whisk together flour, cinnamon, baking powder, baking soda and salt. Gradually add the dry ingredients to the carrot mixture until just combined. Be sure to scrape down the sides of the bowl using a rubber spatula to make sure everything is fully incorporated into the batter.
  2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
• Using a large (3 tablespoons) cookie scoop, scoop batter onto prepared baking sheet, leaving about 2 inches of space between each cookie.
• Bake in preheated oven for 15-17 minutes. Remove pan to cooling rack and allow cookies to cool on pan for about 5 minutes before transferring them to the cooling rack to cool completely.
• Repeat with remaining batter.
• Once cookies have completely cooled, prepare the cream cheese frosting.
• In the bowl of a stand mixer fitted with the paddle attachment or in a medium bowl with an electric hand mixer, cream together cream cheese and butter until well combined, about 3 minutes, scraping the sides of the bowl with a spatula as necessary.
  4 ounces cream cheese, 1/4 cup unsalted butter
• With the mixer on low, gradually add the powdered sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine. Turn the mixer to medium speed and mix for 3-4 more minutes, scraping the sides and bottom of the bowl with a spatula as necessary. Spread frosting onto each cookie.
  2 ½ cups powdered sugar, 1 teaspoon pure vanilla extract

Notes

Store cookies in an airtight container within the refrigerator for up to 3 days.

Adapted from allrecipes.

Nutrition

Serving: 1cookie | Calories: 280kcal | Carbohydrates: 44g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 152mg | Potassium: 134mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1383IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

The post Carrot Cake Cookies appeared first on My Baking Addiction.

It’s brunch season! Even if you don’t celebrate Easter, it’s hard to deny the appeal of a big brunch spread.

If you’re looking for menu ideas for your next brunch gathering, I’ve got you covered. I’ve pulled together my favorite recipes for the perfect spring brunch. I know your family will love these recipes as much as mine does!

The post 25 of the Best Easter Brunch Recipes appeared first on My Baking Addiction.

I don’t know about you, but lately I’ve been craving comfort food more than anything else.

For me, comfort foods are full of nostalgia. Sometimes they make me think of my grandmother, other times they make me think of meals we enjoyed growing up.

And sometimes they’re just foods that are full of carbs and lots of cheese.

In case you’re also in need of some comforting meals, I’ve pulled together 20 of my favorite comfort food recipes. We’ve got easy dinners that will remind you of childhood and rich desserts that will fuel your soul as well as your body.

Tips for sharing meals with friends and neighbors

Whenever I have a friend or neighbor in need of a meal, comfort foods are my immediate go-to.

Whether they are going through a loss, celebrating a new baby, or recovering from surgery, I know that sharing a comforting meal is sure to lift their spirits and help them feel supported.

Here are a few tips to keep in mind when taking a meal to your friends and neighbors:

• Disposable pans are the way to go. This is not the time to use your favorite casserole dish. Trust me, you don’t want to have to worry about getting it back later. Instead, grab a pack of disposable aluminum pans to keep on hand for whenever you are cooking a meal for someone.
• Help stock the freezer. If you’re making a recipe that makes a large batch, such as a casserole, consider dividing it into two smaller pans. They can eat one pan right away and put the other in the freezer for the future.
• Think about what’s most accessible. If you’re cooking for just one person, they may not want to bake an entire casserole. Instead, consider portioning the food into meal prep containers so they can reheat smaller portions in the microwave or freeze some portions for later.
• Don’t forget about snacks. If you have time, bake up a comforting dessert, such as a batch of cookies, or grab a few snacks from the grocery store. They’ll appreciate having something to nosh on between meals.

20 sweet and savory comfort food recipes

Whether you’re cooking for someone else or for your own family, you’ll want to make these comfort food dinner recipes over and over again. These are some of our favorite recipes that my family asks for all of the time.

And since we can’t forget about sweets, I’ve included some of my favorite comfort food desserts, too.

Comforting dinner recipes

Chicken Spaghetti Casserole

4.74 from 63 ratings

Chicken spaghetti casserole is an easy, cheesy, crowd-pleasing meal! Chicken, pasta, Rotel, and a creamy sauce come together for a comforting weeknight meal.

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Bisquick Chicken Pot Pie

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If you grew up on chicken pot pie, you'll love this recipe! A creamy, hearty filling is packed with rotisserie chicken and veggies and finished off with an easy drop biscuit topping.

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Cheeseburger Tater Tot Casserole

4.47 from 394 ratings

This recipe combines two comfort foods into one: cheeseburgers and tater tot casserole! This is a great make-ahead recipe that freezes well.

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One Pot Mac & Cheese

4.39 from 121 ratings

This one-pot macaroni and cheese comes together in a matter of minutes right on the stovetop. Serve it as a side dish or bulk it up with some extra protein and veggies to turn it into a full meal.

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French Onion Pasta

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We're packing all of the flavors of your favorite French onion soup into this rich one-pot pasta recipe. It's savory, cheesy, and unbelievably delicious.

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Homemade Cheeseburger Helper

4.67 from 3 ratings

If you're like me and you grew up eating hamburger helper out of the box, you'll love this throwback! We're packing all of the nostalgic flavor of the original into a homemade version that tastes even better.

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Crockpot Spaghetti Sauce

4.12 from 9 ratings

This spaghetti sauce is cooked low and slow in your slow cooker, so dinner is ready when you get home from work. This spaghetti sauce also freezes well, so you can make it ahead and portion it out for meals later on.

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Chicken and Wild Rice Soup

4.74 from 96 ratings

Shredded chicken, nutty wild rice, and plenty of veggies come together in a creamy soup that will warm you from the inside out. Serve a bowl of this chicken and wild rice soup alongside crusty bread or a salad.

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Homemade Sloppy Joes

4.53 from 19 ratings

Sloppy joes are an easy weeknight meal that will take you right back to childhood! Leftovers freeze well, so feel free to make a double batch and freeze some for an easy meal later on.

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Pepperoni Bread

4.55 from 24 ratings

Made with frozen bread dough, this Pepperoni Bread is an easy and fun recipe to make. Serve it as an appetizer or as an entree alongside a big salad for a fun take on pizza night.

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Cozy, nostalgic desserts

Lunch Lady Peanut Butter Bars

No ratings yet

These are a totally retro dessert that your family will love! This no-bake recipe has a peanut butter and graham cracker base and is topped with chocolate.

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New York Times Chocolate Chip Cookies

4.56 from 458 ratings

My favorite chocolate chip cookies are big, dense, chocolatey and chewy. This New York Times chocolate chip cookie recipe is truly the best – I have yet to try a better cookie!

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Peanut Butter and Jelly Cookies

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Your favorite childhood sandwich is now in cookie form! These peanut butter thumbprint cookies are filled with your favorite jam for a fun take on a pb&j.

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Brown Butter Rice Krispie Treats

4.67 from 3 ratings

Everyone loves a Rice Krispie treat. This version uses brown butter for a slight twist on the classic.

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Chocolate Dump Cake

5 from 3 ratings

The fastest, easiest way to enjoy chocolate cake is with this chocolate dump cake recipe! It makes a rich, fudgy cake that requires only minutes of prep time.

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Homemade Banana Pudding

4.47 from 208 ratings

Rich, homemade vanilla pudding, sliced bananas, and vanilla wafer cookies are layered to create the ultimate comforting dessert.

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Ice Cream Sandwich Cake

4.74 from 23 ratings

This ice cream sandwich cake is a kid’s dream come true! Made with ice cream sandwiches, fudge sauce, Oreo cookies and Cool Whip, this easy dessert is one of the best summer treats you can make.

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Butterscotch Pudding

4.38 from 8 ratings

Forget packages of store-bought butterscotch pudding. The homemade stuff is the real deal! Rich and creamy with deep caramel notes, you'll want to make this one again and again.

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Old-Fashioned Apple Dumplings

4.45 from 427 ratings

These are just like what grandma used to make! Apples are wrapped in pastry and cooked with a spiced syrup in this incredible dessert.

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Cherry Pie

5 from 7 ratings

Cherry pie is a classic for a reason! With a crisp, flaky crust and juicy, sweet cherries, this pie is one you will crave all year round.

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The post 20 Sweet + Savory Comfort Food Recipes appeared first on My Baking Addiction.

What are lunch lady bars?

Lunch lady bars are no-bake peanut butter bars made with a base of creamy peanut butter and graham cracker crumbs. After the bars set, they are topped with melted chocolate for treat with the flavor of a peanut butter cup.

This recipe was given to me by a family friend and is named for the school lunch ladies who used to make these bars. After a bit of tweaking, I can tell you that these are the perfect after-school treat. They’re rich, chewy, totally easy to make, and will bring back the high school nostalgia in the best way.

How are these different from scotcheroos?

Lunch lady peanut butter bars are similar to scotcheroos, but with two big differences: lunch lady bars use graham crackers in the base instead of Rice Krispies cereal, and the topping is just chocolate instead of a mix of chocolate and butterscotch chips.

Although you could definitely add butterscotch chips to the topping for this recipe if you wanted! I won’t give away your secrets if you do.

How to make lunch lady peanut butter bars

Similar to making classic rice krispie treats, this is a no-bake recipe that your kids are going to want to help with!

Ingredients you’ll need

• Salted butter: Cut into cubes. If you only have unsalted butter, I suggest adding about 1/4 teaspoon of salt to the recipe.
• Creamy peanut butter: This is not the time for the fancy natural peanut butter. I recommend using regular ol’ Jif or Skippy peanut butter or a no-stir natural peanut butter in this recipe.
• Vanilla extract
• Graham cracker crumbs: You can pulse your own from full graham cracker sheets, but I like to buy the box of graham cracker crumbs at the store. You can use any leftover crumbs to make magic bars or no-bake banana split cake.
• Powdered sugar: If you are out, learn how to make powdered sugar from granulated sugar and save yourself a trip to the store.
• Chocolate chips: You can use milk or semi-sweet chocolate chips.
• Coconut oil: This helps the chocolate layer spread smoothly and harden nicely one the bars cool.

Making this recipe

To make the peanut butter layer, add the butter and peanut butter to a large bowl. Microwave on 50% power in 30-second increments, stirring after each, until the butter is melted. Stir in the vanilla. The mixture should be smooth.

Use a spatula to stir in the graham cracker crumbs and the powdered sugar to make a sort of dough. Once the mixture is well combined, press it into a parchment-lined 9×9-inch pan.

Set the pan in the refrigerator while you make the chocolate layer. The base does not need to cool completely.

In another microwave-safe bowl, mix the chocolate chips and the coconut oil. Microwave on 50% power in 30-second increments, stirring after each, until the chocolate is melted and smooth.

Pour the melted chocolate on top of the bars and spread into an even layer with an offset spatula.

Chill the lunch lady bars for at least 2 hours before using the parchment paper to lift them from the pan and cut into squares.

Frequently asked questions

More classic peanut butter treats

If you love peanut butter as much as we do and these lunch lady bars leave you wanting more, try:

• Buckeye candy
• Peanut butter blossoms
• Peanut butter pie
• Easy peanut butter fudge
• Honey peanut butter cookies

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Lunch Lady Peanut Butter Bars

These lunch lady peanut butter bars are a retro treat your family will love! Made with peanut butter, graham cracker crumbs, and chocolate, these no-bake bars are easy to make and always disappear in a flash.

Course Dessert

Cuisine American

Keyword bar dessert, Chocolate, easy recipe, no bake recipe, peanut butter, quick and easy

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Chilling Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 16

Calories 383kcal

Author Jamie

Equipment

• 9×9-inch Cake Pan

Ingredients

• 1 cup salted butter cubed
• 1 cup creamy peanut butter
• 1 teaspoon pure vanilla extract
• 2 cups graham cracker crumbs
• 1 ¾ cups powdered sugar
• 1 ½ cups milk or semisweet chocolate chips
• 2 teaspoons coconut oil

US Customary – Metric

Instructions

• Line (1) 9×9-inch baking pan with parchment paper.
• In a large microwave-safe bowl, add butter and peanut butter. Microwave on medium power in 30-second increments, stirring after each increment, until the butter is melted. Add in vanilla and stir until smooth.
  1 cup salted butter, 1 cup creamy peanut butter, 1 teaspoon pure vanilla extract
• Stir in graham cracker crumbs and powdered sugar until fully incorporated. Press mixture evenly into the prepared pan. Place the pan into the refrigerator while you prepare the chocolate layer.
  2 cups graham cracker crumbs, 1 ¾ cups powdered sugar
• Add chocolate chips and coconut oil to a medium microwave-safe bowl. Microwave on medium power in 30-second increments, stirring after each increment, until the chocolate is melted. Stir until smooth. Pour chocolate over the peanut butter bars and use a spoon or offset spatula to spread it into an even layer. Refrigerate for at least 2 hours.
  1 ½ cups milk or semisweet chocolate chips, 2 teaspoons coconut oil
• When ready to serve, remove bars from pan and cut into 16 pieces.

Notes

Store in an airtight container in the refrigerator for up to a week or freeze for 1-2 months.

Nutrition

Serving: 1bar | Calories: 383kcal | Carbohydrates: 36g | Protein: 4g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 230mg | Potassium: 162mg | Fiber: 1g | Sugar: 27g | Vitamin A: 355IU | Calcium: 32mg | Iron: 1mg

The post Lunch Lady Peanut Butter Bars appeared first on My Baking Addiction.

The easiest yellow cake recipe

I make plenty of cake recipes from scratch, and I love doing that! But I don’t always have time or energy to make a homemade cake. That’s where my doctored cake mix recipe comes in.

By pairing a box of yellow cake mix with vanilla pudding mix and a few other simple ingredients, we get the perfect vanilla cake. The crumb has the same light, tender texture that you get from a homemade cake, but it only takes a few minutes to mix this simple cake together.

Mix this one up for birthdays, backyard cookouts, potlucks, or simply because you’re craving cake on a Thursday.

How to make this easy yellow cake recipe

Ingredients you’ll need

• Yellow cake mix: This is the base of the recipe. Make sure you buy a 15.25-ounce cake mix for this recipe to work correctly! Some brands have switched to 13.25-ounce mixes, so check the package carefully.
• Instant vanilla pudding mix: This adds extra flavor to the cake and helps keep it moist. I like to use regular vanilla pudding mix, but French vanilla will work, too!
• Sour cream: Similar to adding buttermilk to baked goods, the sour cream creates a tender cake crumb and also adds moisture. You can use plain yogurt in place of the sour cream, or try using vanilla yogurt for more vanilla flavor.
• Vegetable oil: Or your preferred neutral-flavored oil.
• Large eggs
• Pure vanilla extract
• Warm water

And that’s it! I bet you already have most of what you need in the fridge or pantry already.

Making this recipe

This easy yellow cake recipe makes either a 9-inch double-layer cake or a 9×13-inch sheet cake.

To make the batter, use a mixer to beat together the cake mix, pudding mix, sour cream, oil, eggs, vanilla and water in a large bowl until well combined. Scrape down the sides of the bowl as needed.

For a 9-inch layer cake, divide the cake batter between two greased 9-inch pans. Bake at 350°F for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

For a 9×13-inch sheet cake, spread the batter into a greased 9×13-inch cake pan. Bake at 350°F for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool completely before filling and frosting the tops and sides of the cake as desired with piping bags and tips or offset spatulas.

Frosting suggestions

You can top this easy yellow cake with any of your favorite frostings. Since the cake itself is so quick and easy to make, I like to make one of my homemade frosting recipes to go with it.

Some people think of funfetti cake as the traditional birthday cake, while others think it’s yellow cake with chocolate frosting. If you fall into the latter category, use my chocolate buttercream frosting!

You can also never go wrong with vanilla buttercream frosting. Or change things up with strawberry frosting or lightly tanging raspberry buttercream!

Cream cheese frosting is also always a hit thanks to the light tanginess it adds, and marshmallow frosting is a fun option, too.

Don’t forget to add plenty of sprinkles when you’re done!

Storage tips

Unfrosted yellow cakes can be stored, well wrapped, at room temperature for up to a day before frosting them.

Once you frost the cake, storage will depend on the style of frosting used. If using buttercream, you can store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.

If using cream cheese frosting, marshmallow frosting, or any other dairy-heavy frosting, store the cake in the refrigerator instead of at room temperature.

For longer-term storage, consider freezing the cakes either before or after decorating. Check out my post on how to freeze cake for detailed directions.

Frequently asked questions

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Easy Yellow Cake

No one will ever guess that this tender, delicious cake started with a boxed mix! This easy yellow cake is a crowd favorite that's perfect for any occasion.

Course Dessert

Cuisine American

Keyword birthday cake, Cake, cake mix, easter, holidays, layer cake, quick and easy, sheet cake

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 330kcal

Author Jamie

Equipment

• 2 9-inch Cake Pan
• 1 Nordic Ware Metal 9×13 Covered Cake Pan
• Mixing bowl set
• KitchenAid 9-Speed Digital Hand Mixer

Ingredients

• 1 (15.25-ounce) box yellow cake mix
• 1 (3.4-ounce) box instant vanilla pudding mix
• ¾ cup sour cream or plain yogurt
• ¾ cup vegetable oil
• 3 large eggs
• 2 teaspoons pure vanilla extract
• ½ cup warm water

US Customary – Metric

Instructions

• Preheat oven to 350°F.
• In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with an electric hand mixer, beat together the cake mix, pudding mix, sour cream, oil, eggs, vanilla, and water. Beat for about 2 minutes on medium speed until well combined.
  1 (15.25-ounce) box yellow cake mix, 1 (3.4-ounce) box instant vanilla pudding mix, ¾ cup sour cream, ¾ cup vegetable oil, 3 large eggs, 2 teaspoons pure vanilla extract, ½ cup warm water

For a 9-inch layer cake:

• Grease (2) 9-inch cake pans. Divide batter evenly between the two pans, spreading to the edges with a spatula.
• Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Allow to cool for 15 minutes in the pans before turning the cakes out onto a wire rack to cool completely.
• Fill and frost cooled cakes with your favorite frosting, such as chocolate buttercream.

For a 9×13-inch sheet cake:

• Grease (1) 9×13-inch cake pan and/or line with parchment paper. Pour batter into the pan and spread to the edges with a spatula.
• Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
• Let cake cool completely on a wire rack before topping with your favorite frosting.

Notes

If you want to make cupcakes with this recipe, divide the batter between 24 lined or greased standard cupcake wells (about 3 tablespoons of batter per well). Bake at 350°F for 18-22 minutes. Cool completely before frosting.

Nutrition

Serving: 1slice | Calories: 330kcal | Carbohydrates: 38g | Protein: 3g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 334mg | Potassium: 53mg | Fiber: 0.5g | Sugar: 23g | Vitamin A: 149IU | Vitamin C: 0.1mg | Calcium: 97mg | Iron: 1mg

The post Easy Yellow Cake appeared first on My Baking Addiction.

I’ve been obsessed with scones for a long time. Don’t get me wrong, I also love muffins and sweet rolls…but scones have a special place in my heart.

I would be happy to eat a scone for breakfast every day. Lately, these strawberry scones are my newest favorite.

The post Strawberry Scones appeared first on My Baking Addiction.

Chocolate chip cookies are a serious business around here. We all have our favorite recipes, but that doesn’t mean we don’t take trying new ones very seriously.

After all, you’ve gotta try as many recipes as you can for science, right?

One thing I’ve learned is that everyone likes their chocolate chip cookies a little different. Some are all about the big, chewy cookies, while others are all about a soft and cakey texture.

And we can’t forget variations on the classic!

Luckily for you, I’ve got plenty of chocolate chip cookie recipes right here on MBA, perfect for satisfying any craving.

The post The 18 Best Chocolate Chip Cookie Recipes appeared first on My Baking Addiction.