Strawberry Hot Chocolate is made with real strawberries and white chocolate for a rich, pink drink that’s perfect for cold days or whenever you want something a little different from classic hot cocoa.

This Strawberry Hot Chocolate is a fun, pretty-in-pink twist on classic hot cocoa. Made with real strawberries and creamy white chocolate, it’s rich, cozy, and just sweet enough. It comes together in about 10 minutes with simple ingredients, so it’s an easy treat any time you want something a little different from regular hot chocolate.

Skip the strawberry powder mixes and give this one a try instead. Simmering real strawberries with white chocolate and milk gives you a richer, fresher flavor than anything from a packet, and the natural pink color makes it feel like a special treat without any extra work.

Ingredients You’ll Need

• Strawberries: Fresh, hulled strawberries give the best flavor and color. See the tips below for using frozen strawberries instead.
• Milk: Whole milk makes the richest, creamiest hot chocolate. See the tips below for using dairy-free milk.
• White chocolate: Use a good-quality white chocolate bar or chips, chopped, for the smoothest melt.
• Sugar: Just enough to sweeten the strawberries as they macerate and get juicy.

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Strawberry Hot Chocolate

Strawberry Hot Chocolate is made with real strawberries and white chocolate for a rich, pink drink that's perfect for cold days or whenever you want something a little different from classic hot cocoa.

Course Drink Recipes

Cuisine American

Keyword hot chocolate

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 330kcal

Author Erin Sellin

Ingredients

• 1/2 pound strawberries hulled and sliced
• 2 Tablespoons sugar
• 2 cups milk
• 2 oz white chocolate

Instructions

• Combine the strawberries and sugar together, and let sit for 30 minutes, or until they get nice and juicy. Once juicy, use a food process or blender to puree them.
  1/2 pound strawberries, 2 Tablespoons sugar
• In a small saucepan heat the milk over medium low heat. Add the chocolate, and stir until melted. Stir in the strawberries. Simmer for a few minutes until everything is well blended.
  2 cups milk, 2 oz white chocolate
• Pour through a strainer to remove the seeds before serving. Garnish with marshmallows or whipped cream.

Notes

Adapted from Bakingdom

Nutrition

Calories: 330kcal | Carbohydrates: 42g | Protein: 11g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 26mg | Sodium: 154mg | Fiber: 2g | Sugar: 26g

How To Make Strawberry Hot Chocolate

• Macerate Berries. Toss sliced strawberries with sugar and let them sit until juicy, about 30 minutes, then puree.
• Melt Chocolate. Warm the milk in a saucepan and melt in the white chocolate.
• Add Berries. Stir in the strawberry puree and simmer for a few minutes until well blended.
• Strain & Serve. Strain to remove the seeds, then serve warm with your favorite toppings.

Recipe Tips & Tricks

• Frozen strawberries work too — thaw them first and drain off any excess liquid before macerating so the hot chocolate doesn’t turn out too thin.
• For a brighter pink color, add a few drops of red food coloring after blending in the strawberry puree.
• Add a splash of vanilla extract along with the strawberry puree for extra flavor.
• Strain the puree well — pouring it through a fine mesh strainer removes the seeds for a smooth, silky texture.
• Don’t let the milk boil — heat it gently over medium-low so the white chocolate melts smoothly without scorching.

Recipe Variations

• Chocolate swap: Milk or dark chocolate can be used in place of white chocolate, but the drink will turn a chocolate-brown color instead of pink.
• Dairy-free: Swap in your favorite dairy-free milk. The hot chocolate will be a bit less rich and creamy than with whole milk, but it still works well.
• Toppings: Serve with mini marshmallows or a swirl of whipped cream — both are great finishing touches.

More Cozy Drink Recipes

• Kahlua Hot Chocolate
• Grinch Hot Chocolate
• Peppermint Hot Chocolate
• French Hot Chocolate
• Hot Chocolate Mix

This Apple Crisp recipe layers sweet-tart apples in a warm cinnamon filling under a buttery oat topping. Easy, cozy, and always a crowd favorite.

There’s nothing that says fall quite like a warm, bubbling apple crisp fresh out of the oven. Apples get tossed in cinnamon and a touch of vanilla, then topped with a buttery, golden oat crumble that turns crisp and craggy as it bakes. It’s the kind of dessert that fills the whole house with a cozy, cinnamon-spiced smell before you even get a bite.

This apple crisp recipe is one of my go-to desserts because it’s so simple to throw together, but it always feels special. There’s no pie crust to fuss over, just a handful of pantry staples and about 15 minutes of prep. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, and you’ve got a dessert that everyone will be asking you to make again.

Ingredient Notes

• Apples: A mix of apple varieties gives the best flavor and texture, since some apples soften more than others as they bake. Granny Smith and Braeburn hold their shape well and add tartness, while Honeycrisp and Gala bring natural sweetness and a softer bite. Combining a few of these keeps the filling from turning mushy or one-note.
• Brown sugar: Used in both the filling and the topping for a deep, caramel-like sweetness. Light or dark brown sugar both work.
• Old-fashioned oats: These give the topping its classic crisp texture. Quick oats will work in a pinch, but the topping will be less crunchy.
• Butter: Melted butter binds the topping together and is what makes it turn golden and crisp in the oven.

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Apple Crisp

Apple Crisp is the ultimate fall dessert! Tender cinnamon apples baked under a buttery, crisp oat topping – no pie crust required. This easy apple crisp recipe comes together with simple pantry ingredients and is perfect for weeknight desserts, holiday gatherings, or whenever you're craving warm apples and a scoop of vanilla ice cream.

Course Dessert Recipes

Cuisine American

Prep Time 21 minutes minutes

Cook Time 50 minutes minutes

Servings 6

Calories 513kcal

Author Erin Sellin

Ingredients

• 8 cups peeled and sliced apples approximately 6-7 apples
• 1/3 cup brown sugar
• 2 Tablespoons all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract

Topping

• 1 cup old-fashioned oats
• 1 cup all-purpose flour
• 3/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup butter melted

Instructions

• Preheat oven to 350º F. Spray a 8-inch square pan with non-stick spray.
• In a large bowl mix together the sliced apples, brown sugar, flour, cinnamon and vanilla until the apples are evenly coated. Spread into the prepared pan.
  8 cups peeled and sliced apples, 1/3 cup brown sugar, 2 Tablespoons all-purpose flour, 1 teaspoon cinnamon, 1 teaspoon vanilla extract
• In a separate bowl mix together the oats, flour, brown sugar, cinnamon and salt for the topping. Pour in the melted butter and mix until everything is wet. Spread over the apples in an even layer.
  1 cup old-fashioned oats, 1 cup all-purpose flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon salt, 1/2 cup butter
• Bake for 45-50 minutes until it is bubbly hot, the topping is golden and the apples are soft. Remove from the oven and let cool for 10 minutes.
• Serve topped with ice cream or whipped cream.

Nutrition

Calories: 513kcal | Carbohydrates: 90g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 233mg | Potassium: 313mg | Fiber: 6g | Sugar: 56g | Vitamin A: 565IU | Vitamin C: 8mg | Calcium: 65mg | Iron: 2mg

How To Make Apple Crisp

Start by peeling and slicing your apples, then toss them in a large bowl with the brown sugar, flour, cinnamon, and vanilla extract until every piece is evenly coated. Spread the apple mixture into a greased 8-inch square pan.

In a separate bowl, stir together the oats, flour, brown sugar, cinnamon, and salt for the topping. Pour in the melted butter and mix until everything is evenly moistened and clumps together. Scatter the topping evenly over the apples.

Bake at 350°F for 45-50 minutes, until the filling is bubbly and the topping is deep golden brown. Let the crisp cool for about 10 minutes before serving so the filling has a chance to set slightly. Serve warm, topped with ice cream or whipped cream.

Recipe Variations

• Add nuts: Stir 1/2 cup chopped pecans or walnuts into the topping for extra crunch.
• Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free all-purpose flour blend in both the filling and topping. It works well and keeps the same texture.

Storage

Store leftover apple crisp covered in the refrigerator for up to 4-5 days. Reheat individual portions in the microwave, or warm the whole dish in a 350°F oven until heated through. To freeze, let the crisp cool completely, then cover tightly and freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

More Fall Dessert Recipes

• Apple Bars
• Pumpkin Sugar Cookies
• Toffee Apple Dip
• Chewy Pumpkin Chocolate Chip Cookies
• Apple Cider Cookies

Poppy Seed Chicken Casserole is a creamy, comforting bake of shredded chicken, sour cream, and a buttery cracker topping. Easy variations included!

This Poppy Seed Chicken Casserole is everything a weeknight dinner should be: creamy, comforting, and on the table with barely 10 minutes of hands-on work. Shredded chicken gets tossed with a rich sour cream sauce, poured into a baking dish, and topped with a crunchy, buttery cracker topping that bakes up golden brown. Serve it over rice and dinner is done.

This is one of those classic casseroles that shows up at potlucks and church suppers for good reason, it’s easy to make ahead, easy to double for a crowd, and endlessly adaptable. Below I’m sharing the base recipe along with all the swaps that my family loves, so you can make this casserole your own.

Ingredients You’ll Need

• Shredded Chicken – Rotisserie chicken works great here if you don’t have leftover cooked chicken on hand — it saves time and adds extra flavor.
• Cream of Chicken Soup – Cream of mushroom or cream of celery soup can be swapped in for the cream of chicken soup if that’s what you have in the pantry.
• Sour Cream – if you don’t have or don’t like sour cream, plain Greek yogurt works as well.
• Cheddar Cheese
• Poppy Seeds
• Butter Crackers – Ritz crackers are the classic one used here, but I think Club Crackers and Cheez-Its are also amazing and give a slightly different flavor
• Butter
• White Rice – this is for serving over. You could use brown rice, quinoa or even potatoes if you like, just prepare accordingly.

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Poppy Seed Chicken Casserole

Poppy Seed Chicken Casserole is a creamy, comforting bake of shredded chicken, sour cream, and a buttery cracker topping.

Course Dinner Recipes

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Calories 671kcal

Author Erin Sellin

Ingredients

• 4 cup shredded chicken
• 10 oz cream of chicken soup
• 1 cup sour cream
• 1 cup cheddar cheese shredded
• 1 Tablespoon poppy seeds
• 1 1/2 cups butter cracker crushed (such as Ritz)
• 1/2 cup butter melted
• 3 cups white rice cooked

Instructions

• Preheat oven to 350º F. Spray a 9 inch square casserole dish with non-stick spray.
• In a large bowl mix together chicken, cream soup, sour cream, cheese and poppy seeds until well combined.
  4 cup shredded chicken, 10 oz cream of chicken soup, 1 cup sour cream, 1 cup cheddar cheese, 1 Tablespoon poppy seeds
• Pour chicken mixture into casserole dish and spread into an even layer.
• Mix together melted butter and cracker crumbs, spread evenly over the chicken mixture.
  1 1/2 cups butter cracker, 1/2 cup butter
• Bake for 25-30 minutes until golden brown and bubbly hot.
• Remove and serve over rice.
  3 cups white rice

Nutrition

Calories: 671kcal | Carbohydrates: 38g | Protein: 33g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 792mg | Potassium: 360mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1025IU | Vitamin C: 0.4mg | Calcium: 247mg | Iron: 3mg

How To Make Poppy Seed Chicken Casserole

• Make Filling. In a large bowl mix together the shredded chicken with the sour cream, cream soup, cheese and poppy seeds until everything is evenly combined.
• Make Topping. Stir together the melted butter and crushed crackers until they are well coated.
• Assemble. Pour the chicken mixture into a casserole dish and spread into an evenly layer. Sprinkle the crackers evenly over the top to cover everything.
• Bake. Place in the oven for about 30 minutes, the crackers will be golden brown and the chicken mixture will be bubbling hot.
• Serve. Remove from the oven and serve over white rice.

Recipe Variations

Cheese Options

Cheddar is my go-to, but this casserole is flexible. Swap in Monterey Jack, Colby Jack, or a Mexican blend for a different flavor, or leave the cheese out entirely for a lighter, more traditional poppy seed chicken casserole, it’s just as creamy without it.

Add Ranch Seasoning

For a tangy, herby twist, stir 2 tablespoons of ranch dressing mix into the chicken mixture along with the other ingredients. It adds a nice punch of flavor without changing the texture of the casserole.

Cracker Topping Swaps

Ritz crackers give the classic buttery topping, but club crackers work beautifully here too. For something with a little more flavor, crushed Cheez-Its are a favorite swap, they add a cheesy, slightly bolder crunch to every bite.

Recipe Tips

• Rotisserie chicken is a great shortcut if you don’t have leftover cooked chicken on hand.
• Crush crackers in a zip-top bag with a rolling pin for easy cleanup.
• Let the casserole rest for a few minutes after baking so it sets up before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or in a 350°F oven until warmed through. To freeze, assemble the casserole without the cracker topping, wrap tightly, and freeze for up to 2 months; add the cracker topping fresh before baking.

More Easy Chicken Dinners

• Chicken Fajita Casserole
• Bacon Ranch Chicken Quesadilla
• Chicken Wild Rice Casserole
• Chicken Roll Ups
• Chicken Cobbler

Pumpkin granola is loaded with cinnamon, pumpkin puree, pumpkin seeds, and dried cranberries for the ultimate cozy fall breakfast or snack.

Pumpkin granola turns your kitchen into a cozy fall bakery in about an hour flat. It’s loaded with cinnamon, pumpkin pie spice, real pumpkin puree, and crunchy pumpkin seeds, then studded with sweet-tart dried cranberries once it cools. This is my go-to homemade granola recipe every fall. I keep a big jar of it in the pantry for snacking and adding to yogurt for breakfast.

It’s the fall version of my Vanilla Granola, and honestly I think I like it even more. Pumpkin, cinnamon, and pumpkin seeds blend together perfectly, and it’s just as good sprinkled over vanilla yogurt as it is eaten plain by the handful.

Ingredients You’ll Need

• Old fashioned oats: Use old-fashioned rolled oats, not quick oats or steel-cut, for the best chew and texture.
• Pumpkin puree: Plain canned pumpkin puree, not pumpkin pie filling, which has added sugar and spices mixed in.
• Cinnamon and pumpkin pie spice: Both go into the oat mixture for layered fall flavor.
• Maple syrup: Adds sweetness and helps everything clump together as it bakes.
• Oil: Vegetable, avocado, or canola oil all work well here.
• Pumpkin seeds: Also called pepitas — they add crunch and even more pumpkin flavor.
• Dried cranberries: Stirred in after baking for a chewy, tart contrast to the warm spices.

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Pumpkin Spiced Granola

Pumpkin granola is loaded with cinnamon, pumpkin puree, pumpkin seeds, and dried cranberries for the ultimate cozy fall breakfast or snack.

Course Breakfast Recipes

Cuisine American

Keyword pumpkin spiced granola

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 16

Calories 194kcal

Author Erin Sellin

Ingredients

• 3 1/2 cups old fashioned oats
• 3/4 cup pumpkin seeds
• 2 Tablespoons light brown sugar
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 cup pumpkin puree
• 1/2 cup oil vegetable, avocado or canola
• 1/2 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 cup dried cranberries

Instructions

• Preheat oven to 325º F. Prepare a large baking sheet with parchment paper or a silicone liner.
• In a large bowl mix together oats, pumpkin seeds, brown sugar, cinnamon and pumpkin pie spice. Mix until everything is evenly combined.
  3 1/2 cups old fashioned oats, 3/4 cup pumpkin seeds, 2 Tablespoons light brown sugar, 2 teaspoons cinnamon, 1 teaspoon pumpkin pie spice
• In a separate bowl combine pumpkin puree, oil, maple syrup and vanilla. Mix until well combined.
  1/2 cup pumpkin puree, 1/2 cup oil, 1/2 cup maple syrup, 1/2 teaspoon vanilla extract
• Pour mixture over the oats, and stir until everything is evenly coated.
• Spread onto baking sheet.
• Bake for 45 minutes, stirring every 15 minutes.
• Remove from the oven and let it cool completely.
• Once cool mix in dried cranberries.
  1/2 cup dried cranberries
• Store in an air tight container.

Notes

Adapted from Baking Bites

Nutrition

Serving: 16Servings | Calories: 194kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 3mg | Potassium: 133mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1193IU | Vitamin C: 0.4mg | Calcium: 29mg | Iron: 1mg

How To Make Pumpkin Granola

• Mix the dry ingredients: In a large bowl, stir together the oats, pumpkin seeds, brown sugar, cinnamon, and pumpkin pie spice until evenly combined.
• Mix the wet ingredients: In a separate bowl, whisk together the pumpkin puree, oil, maple syrup, and vanilla until smooth.
• Combine: Pour the wet mixture over the oats and stir until everything is evenly coated.
• Bake: Spread onto a parchment-lined baking sheet and bake at 325°F for 45 minutes, stirring every 15 minutes so it bakes evenly.
• Cool completely: Let the granola cool fully on the pan — this is what makes it crisp up.
• Add the cranberries: Once cool, mix in the dried cranberries and store in an airtight container.

Recipe Tips

• Don’t skip the stirring: Stirring every 15 minutes keeps the edges from burning while the granola bakes low and slow.
• Let it cool completely: Granola crisps up as it cools, so resist tasting it warm off the pan — pulling it too soon leaves it chewy instead of crunchy.
• Want bigger clusters? Try pressing the mixture firmly into an even layer before baking and stirring less often. Once it is done baking you can break it apart into the size clusters you like.

Recipe Variations

• More Nuts: I’ve made this with chopped pecans or walnuts in addition to the pumpkin seeds, I like to add about 1/2 cup.
• Add Coconut. If you are a fan of coconut adding about 1/2 cup adds great flavor to each bite.
• Skip the cranberries: Leave them out, or stir in chocolate chips instead once the granola has cooled completely.

Storage

• Room temperature: Store in an airtight container at room temperature for up to 2 weeks.
• Freezer: Freeze in a zip-top bag or airtight container for up to 3 months. Thaw at room temperature.

Oreo Rice Krispie Treats combine gooey marshmallow bars with crunchy Oreo cookie pieces for an easy no-bake dessert everyone loves.

Oreo Rice Krispie Treats take the classic no-bake treat everyone grew up on and load it up with chunks of Oreo cookies. You get all that gooey, buttery marshmallow flavor you already love, plus crunchy bites of chocolate sandwich cookie in every square. They come together in one bowl in about 10 minutes, and there is zero baking involved.

If you already make my classic Rice Krispie Treats, this is basically the same easy method with one delicious addition. It’s the kind of recipe you can whip up when guests are already on their way over, and it never lasts long on the counter.

Ingredients You’ll Need

• Marshmallows: Use fresh marshmallows. Marshmallows that have been open for a while dry out and won’t melt as smoothly.
• Butter: Cutting the butter into cubes before microwaving helps it melt evenly along with the marshmallows.
• Vanilla Extract: Don’t skip it. It rounds out the sweetness of the marshmallow mixture.
• Rice Krispies: Regular Rice Krispies cereal, or any crisp rice cereal you have on hand.
• Oreo Cookies: Coarsely chop them so you end up with good-sized chunks of cookie and cream throughout, not fine crumbs.

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Oreo Rice Krispie Treats

Oreo Rice Krispie Treats combine gooey marshmallow bars with crunchy Oreo cookie pieces for an easy no-bake dessert everyone loves.

Course Dessert Recipes

Cuisine American

Prep Time 10 minutes minutes

Servings 20

Calories 172kcal

Author Erin Sellin

Ingredients

• 12 oz marshmallows
• 6 Tablespoons butter cut into cubes
• 1 teaspoon vanilla extract
• 6 cups Rice Krispies
• 20 Oreo Cookies coarsely chopped

Instructions

• Spray a 13×9 inch pan with non-stick spray. Set aside.
• In a large microwave safe bowl add the marshmallows and cubes of butter. Heat for 1 minute. Remove and stir well until the butter is melted.
  12 oz marshmallows, 6 Tablespoons butter
• Add the vanilla and mix to combine.
  1 teaspoon vanilla extract
• Pour in the cereal and chopped Oreos and mix until well combined and everything is coated with the marshmallow mixture.
  6 cups Rice Krispies, 20 Oreo Cookies
• Spread into the prepared pan. Spray a spatula with non-stick spray or wet your hands, and shake off all the extra and press the cereal mixture evenly into the pan.
• Let them set up for a couple of hours before slicing to serve.

Notes

Store in an airtight container at room temperature for up to 3-4 days. Freezing is not recommended.

Nutrition

Calories: 172kcal | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 131mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 664IU | Vitamin C: 5mg | Calcium: 4mg | Iron: 4mg

How To Make Oreo Rice Krispie Treats

1. Prep the pan. Spray a 13×9 inch pan with non-stick spray and set it aside.
2. Melt the marshmallows and butter. Add the marshmallows and cubed butter to a large microwave-safe bowl. Heat for 1 minute, then remove and stir well until the butter is fully melted.
3. Add the vanilla. Stir in the vanilla extract until combined.
4. Mix in the cereal and Oreos. Pour in the Rice Krispies and chopped Oreos. Mix until everything is well coated with the marshmallow mixture.
5. Press into the pan. Spread the mixture into the prepared pan. Spray a spatula with non-stick spray, or wet your hands and shake off the excess water, then gently press the mixture into an even layer.
6. Let them set. Let the treats set up for a couple of hours before slicing into squares to serve.

Recipe Tips

• Use fresh marshmallows and a fresh box of cereal. Stale ingredients make for stale, dry treats.
• Don’t overheat the marshmallow mixture, or the treats will turn out tough instead of soft and gooey.
• Chop the Oreos coarsely instead of crushing them into crumbs, so you get real pockets of cookie in every bite.
• Spray your spatula or wet your hands before pressing the mixture into the pan. It keeps everything from sticking.
• Press gently, not firmly. Pressing too hard compacts the cereal and makes the treats dense instead of soft.

Variations To Try

• Swap in Golden Oreos, mint Oreos, or peanut butter Oreos for a different flavor twist.
• Drizzle melted white or dark chocolate over the top once the treats have set.
• Fold in a handful of mini marshmallows along with the Oreos for extra gooey pockets throughout.
• Sprinkle a few extra chopped Oreos over the top before the treats set, for a prettier finished look.

Storage

Store the treats in an airtight container at room temperature for up to 3-4 days. They are best the first couple of days, since they will slowly start to dry out the longer they sit. Freezing isn’t recommended, since the texture changes once they thaw and they lose that soft, gooey bite.

More Fun Dessert Recipes

• Watermelon Rice Krispie Treats
• Cookie Cake
• Funfetti Sandwich Cookies
• Scotcheroos
• Key Lime Bars

Bakery style chocolate chip cookies with crisp caramelized edges and soft, gooey centers. Browned butter and a corn syrup trick keep them chewy for days.

There’s a specific kind of chocolate chip cookie I’m always chasing, the ones from a real bakery case, with deeply caramelized, crackly edges and a center so soft it’s basically still cooking when you bite into it. This recipe is the one that finally closed the gap, and the secret isn’t one single trick, it’s three of them working together: browned butter, a resting period for the dough, and a small but mighty splash of corn syrup.

I want to walk you through why each of these steps matters, because once you understand what’s actually happening in the bowl, you’ll never go back to a basic drop-and-bake cookie again.

Ingredients You’ll Need

• Unsalted butter — browned on the stove, not just melted. Browning cooks off the water content in the butter and toasts the milk solids, which is where that nutty, caramel-like flavor comes from. A light-colored saucepan makes it much easier to see the color change and catch it right before it burns.
• All-purpose flour — spoon it into your measuring cup and level it off (or better yet, weigh it) so you don’t end up with dense, dry cookies from packed-in flour.
• Baking soda — the only leavener this recipe needs. The acidity in the brown sugar is enough to activate it, giving the cookies lift and encouraging that deep golden-brown color as they bake.
• Light brown sugar and granulated sugar — brown sugar’s molasses content keeps the cookies moist and chewy, while the granulated sugar helps the edges turn crisp and lightly caramelized.
• Egg — adds structure and richness. It gets mixed in after the butter has cooled so it doesn’t scramble in the residual heat.
• Light corn syrup — this is the ingredient most cookies skip, and it makes a bigger difference than you’d expect. Corn syrup is a humectant, meaning it binds water and locks moisture into the dough. I learned this trick from the blog Scientifically Sweet. She has written extensively about this trick in bakery-style cookies, explaining that a humectant like corn syrup or honey keeps cookies soft and chewy for days after baking, rather than drying out the way a basic cookie does. Just one teaspoon is enough to noticeably extend how long these stay soft.
• Dark chocolate, coarsely chopped — chopping a bar (rather than using chips) creates those signature melty puddles and thin shards of chocolate throughout the dough. Stabilizers in chocolate chips help them hold their shape in baking, which is exactly what you don’t want here.

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Bakery Style Chocolate Chip Cookies

Bakery style chocolate chip cookies with crisp caramelized edges and soft, gooey centers. Browned butter and a corn syrup trick keep them chewy for days.

Course Dessert Recipes

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 15

Calories 262kcal

Author Erin Sellin

Ingredients

• 10 Tablespoons unsalted butter (140 grams)
• 2 cups all-purpose flour (250 grams)
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup light brown sugar (165 grams)
• 1/3 cup granulated sugar (80 grams)
• 2 teaspoons vanilla extract
• 1 large egg
• 1 teaspoon light corn syrup
• 6-7 ounces dark chocolate coarsely chopped

Instructions

• In a saucepan heat butter over medium heat, stir until melted. Using a light colored pan is best, so you can see when it is done.
  10 Tablespoons unsalted butter
• As the butter cooks it will crackle and sputter, this is the liquid burning off. Continue to stir to prevent it from burning.
• After 5-8 minutes it will develop a thick foam on top, start to smell nutty and you will see brown flecks when you stir. Remove from the het and let it cool for about 30 minutes to get to room temperature.
• Meanwhile whisk together flour, salt and baking soda until combined. Set aside.
  2 cups all-purpose flour, 1 teaspoon salt, 1/2 teaspoon baking soda
• Once the butter has cooled mix together with both sugars until you get the consistency of wet sand.
  3/4 cup light brown sugar, 1/3 cup granulated sugar
• Mix in egg, vanilla and corn syrup until well incorporated, do not beat with a mixer as the butter can start to solidify.
  2 teaspoons vanilla extract, 1 large egg, 1 teaspoon light corn syrup
• Pour in the flour mixture and mix until it is mostly combined, but you can still see streaks of flour.
• Fold in chocolate pieces, reserving a few for topping, until they are evenly incorporated as the flour is blended.
  6-7 ounces dark chocolate
• Scoop 2 ounce balls of dough and roll into balls. Place on a lined baking sheet and chill for 2 hours (can chill up to 24).
• When ready to bake preheat oven to 350º F. Arrange 6 balls of dough onto a large baking sheet. Bake for 9-11 minutes until the edges are set, the tops are golden brown and appear dry.
• Remove from the oven, top with the reserved chocolate pieces. Let the cookies cool on the baking sheet.
• Remove cookies once cool and let the chocolate set up before storing.

Nutrition

Calories: 262kcal | Carbohydrates: 34g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 74mg | Potassium: 121mg | Fiber: 2g | Sugar: 18g | Vitamin A: 254IU | Calcium: 24mg | Iron: 2mg

How To Make Bakery Style Chocolate Chip Cookies

1. Brown the butter. Melt the butter in a light-colored saucepan over medium heat, stirring often. It will crackle and sputter as the water cooks off, then develop a thick foam, a nutty aroma, and small brown flecks after 5-8 minutes. Pull it off the heat right at that point and let it cool to room temperature, about 30 minutes.
2. Whisk the dry ingredients. While the butter cools, whisk together the flour, salt, and baking soda in a bowl and set it aside.
3. Combine butter and sugars. Once the browned butter has cooled, mix it with the brown sugar and granulated sugar until the mixture looks like wet sand.

4. Add the wet ingredients. Add the egg, vanilla, and corn syrup. Mix these in by hand or on low speed just until incorporated. Avoid beating with a mixer here — the butter can start to firm back up if it’s overworked.
5. Add the flour mixture. Mix just until you still see a few streaks of flour remaining — this keeps the cookies tender instead of tough.

6. Fold in the chocolate. Reserve a handful of chocolate pieces for topping the cookies later, and fold the rest in as the last streaks of flour disappear.
7. Portion and chill. Scoop the dough into 2-ounce balls, place them on a lined baking sheet, and chill for at least 2 hours (up to 24). This resting time is what keeps the cookies thick instead of thin and spread-out.

8. Bake. Preheat the oven to 350°F. Arrange 6 dough balls on a large baking sheet and bake for 9-11 minutes, until the edges are set and the tops look golden and dry.
9. Top and cool. As soon as the cookies come out of the oven, press the reserved chocolate pieces onto the tops. Let them cool completely on the baking sheet so the chocolate has time to set before you move them.

Why Do You Need To Chill Cookie Dough

Chilling isn’t just a make-ahead convenience here, it’s doing real work on the texture of the finished cookie, for a few reasons:

• It firms the fat back up. Browned butter is fully melted, so the dough starts out much softer than a typical cookie dough made with softened butter. Chilling lets that fat solidify again. Solid fat melts more slowly in the oven, which means the cookies hold their shape longer before they start to spread. That’s what gives you a thicker cookie with a soft center, instead of a thin, flat one.
• It controls spread. Cookies baked straight from warm dough spread fast and bake up thin, with less contrast between the edges and center. A chilled dough ball spreads more slowly and evenly, which is exactly what creates that bakery-style look: a slightly domed cookie with defined, caramelized edges.
• It lets the flour fully hydrate. As the dough rests, the flour has time to absorb the moisture in the dough. This firms up the dough further and also helps the cookies bake up a little chewier, rather than cakey.
• It deepens the flavor. The longer the dough sits, the more time the sugars and browned butter have to meld together, which rounds out the flavor and makes the caramel notes from the browned butter more pronounced. This is why a dough chilled closer to the full 24 hours will taste noticeably richer than one baked after the minimum 2-hour rest.

The short version: don’t skip this step, even when you’re tempted to. Two hours is the minimum for this recipe to work as written, but if you have the time, letting the dough rest closer to 24 hours (or freezing it for later, as noted above) will get you an even better cookie.

Recipe Tip & Tricks

• Use a light-colored pan for the butter. It’s much easier to spot the brown flecks and catch the butter right when it’s ready. A dark pan can hide the color change until it’s too late.
• Let the browned butter cool fully. If it’s still warm, it will melt the sugar into a soupy mixture and cause the cookies to spread too thin.
• Don’t skip the chill. Warm dough spreads fast and bakes up thin. Chilling firms up the butter again so the cookies hold their shape and bake thick.
• Weigh your ingredients when you can. Flour especially can vary a lot by volume depending on how it’s scooped, and that affects texture more than almost anything else in this recipe.
• Pull them at 9-11 minutes. The tops should look set and just barely golden, they’ll keep cooking on the hot pan after they come out of the oven, so slightly underbaked is exactly right.

Recipe Variations

• Flaky sea salt topping — sprinkle a pinch of flaky sea salt over the cookies right when they come out of the oven, along with the reserved chocolate. The salt balances the sweetness and makes the chocolate flavor pop.
• Add walnuts or pecans — fold in up to 1/2 cup chopped walnuts or pecans along with the chocolate, no need to reduce the chocolate amount. If you’d like to add more nuts than that, reduce the chocolate by the same amount so the dough isn’t overloaded with mix-ins.

Storage & Freezing

• Room temperature: store baked cookies in an airtight container at room temperature.
• Freezing baked cookies: cool completely, then freeze in an airtight container or freezer bag.
• Freezing cookie dough: this is my favorite way to always have fresh cookies on hand. Portion the dough into balls, freeze them on a baking sheet until solid, then transfer to a freezer bag or airtight container for up to 3 months. When you’re ready to bake, just set the frozen dough balls out while the oven preheats and they’ll be ready to go into the oven by the time it’s hot.

More Cookie Recipes

• Bakery Sugar Cookies
• Frosted Churro Cookies
• Muddy Buddy Cookies
• Cream Cheese Chocolate Chip Cookies
• Cookie Dough Cookies

Egg Drop Soup is a light and comforting dish made with a flavorful broth, ribbons of silky eggs, and a touch of seasoning. Ready in 20 minutes and better than takeout.

Egg Drop Soup is one of those recipes that proves comfort food doesn’t have to be complicated. With its delicate egg ribbons swirling through warm, savory broth, it’s both soothing and satisfying while being incredibly quick to make. This classic takeout favorite is easy to recreate at home with just a few pantry staples.

What makes this soup so wonderful is its versatility. You can enjoy it as a light appetizer, pair it with stir fry or fried rice for a complete meal, or add extras like corn, mushrooms, or chicken to make it more hearty.

Ingredients You’ll Need

• Chicken Broth
• Cornstarch
• Ginger – you can use fresh or ground ginger for this recipe
• Garlic Powder
• Salt
• Pepper – this recipe is tested with black pepper. White pepper is the more traditional choice in Chinese restaurants if you want to swap it in. It has a milder, slightly different flavor and won’t show as dark flecks in the broth.
• Sesame Oil
• Eggs
• Green Onions

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Egg Drop Soup Recipe

Egg Drop Soup Recipe – a classic Chinese take out dish you can make at home in just 15 minutes.  Seriously comforting, better than the restaurant version and so easy to make. 

Course Dinner Recipes

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 68kcal

Author Erin Sellin

Ingredients

• 4 cups chicken broth
• 1/2 teaspoon fresh ginger grated
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 Tablespoon cornstarch
• 3 Tablespoons water
• 2 whole eggs beaten
• 2 green onions thinly sliced

Instructions

• Mix together chicken broth, ginger, garlic, sesame oil, salt and pepper in a saucepan. Heat over high heat until soup starts to simmer.
  4 cups chicken broth, 1/2 teaspoon fresh ginger, 1/2 teaspoon garlic powder, 1/2 teaspoon sesame oil, 1/2 teaspoon salt, 1/4 teaspoon pepper
• In a small bowl mix together cornstarch and water. Add to broth mixture stirring to combine. Cook for 1-2 minutes until soup start to thicken slightly. Taste the broth and adjust the seasonings if necessary.
  1 Tablespoon cornstarch, 3 Tablespoons water
• Using a spatula to stir the broth in a clockwise direction. Slowly pour in the beaten eggs, while continuing to stir to form the long ribbons.
  2 whole eggs
• Serve immediately garnished with sliced green onions
  2 green onions

Notes

You can substitute 1 tsp ground ginger for the fresh ginger

Nutrition

Calories: 68kcal | Carbohydrates: 4g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 98mg | Sodium: 1252mg | Sugar: 1g

How to Make Egg Drop Soup

1. Boil. Bring chicken broth, ginger, garlic powder, sesame oil, salt and pepper to a boil. 
2. Thicken. Once the soup is boiling mix together cornstarch with a little water and add to the soup.  This will thicken it slightly.  This is still a pretty brothy soup, so you want just a little body to it, nothing crazy.  At this point you can taste the broth to see if you need to adjust the salt and pepper. 
3. Eggs. Use a spatula and stir the soup in a continuous clockwise motion and you slowly pour in the eggs.  As soon as the eggs touch the broth they will cook and form ribbons as it swirls in the broth.  
4. Serve. You can serve the soup immediately topped with plenty of thinly sliced green onions. 

Recipe Tips & Suggestions

• Broth. You want to make sure to use a good quality chicken broth since it is such a prominent flavor in this soup.
• Ginger. I like to use fresh ginger because I like the taste better, but if you have ground it will work just as well in this soup.  
• Additions. If you want to turn this into more of a meal, you can definitely add mushrooms, or chicken or baby corn to bulk it up.
• Stirring. Make sure to constantly stir in a circle as you pour in the eggs. This makes sure you get the silky ribbons, and it doesn’t just clump together.
• Variations A splash of soy sauce for a saltier, deeper-flavored broth, if you want to experiment. You can also only use egg whites for a lighter-colored, lighter-tasting version.

What to Serve with Egg Drop Soup

Here are a few classic take out recipes that are easy to make at home! You can skip the take out completely and make all of your favorites at home.

• Chicken Lo Mein
• Easy Cashew Chicken
• Teriyaki Chicken
• Mongolian Beef
• Five Spice Pork Lo Mein
• General Tso’s Chicken

Storage & Reheating

Storage: Leftover egg drop soup keeps in an airtight container in the fridge for 3-4 days. The egg ribbons will continue to firm up slightly as it sits, which is normal.

Reheating: Reheat gently on the stovetop over low heat, stirring occasionally. Avoid microwaving on high or boiling it hard — the eggs can turn rubbery if reheated too fast.

So the next time you want to get take out, think again!  You can make your favorites at home and they are so much better for you and faster to make!  Plus then you can adjust the taste to what you like by adding more spice, adding more veggies or even reducing the salt.  So many tasty options!

Classic Oatmeal Bread is a soft, tender homemade loaf made with old-fashioned oats. Learn how to store it, freeze it, and make the dough ahead of time for fresh bread anytime.

To me there is just something about fresh bread baking in the oven.  It fills the house with the best aroma, and you just instantly feel calmer.  If you are having a stressful day, kneading dough is a great way to work it out! There is just something about kneading the dough and watching it rise just makes everything better. 

I know that baking bread intimidates a lot of people, but it doesn’t have to!  If you measure correctly, and follow the directions everything should come out perfectly!   I used to be scared of yeast, but after some trial and error, and realizing when it says to knead for 8 to 10 minutes, they really mean it.  Homemade bread really is simple to make and doesn’t involve a lot of ingredients.  Just a little bit of time!

Ingredients You’ll Need

• Water
• Rolled Oats – You want to use old fashioned oats.  This is not the time to break out the steel cut oats or anything else.  They soften in the boiling water and give just the right texture, so stick with the old fashioned ones for this recipe.
• Yeast – active dry yeast is called for in this recipe
• All-Purpose Flour
• Brown Sugar
• Salt
• Butter

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Classic Oatmeal Bread

Classic Oatmeal Bread – Soft and tender bread that is amazing fresh out of the oven!  The oats give it a great texture and makes great sandwiches and toast, or just have a slice slathered with butter. 

Course Bread Recipes

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Additional Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours 20 minutes minutes

Servings 10

Calories 170kcal

Author Erin Sellin

Ingredients

• 1 cup old fashioned rolled oats
• 1 cup boiling water
• 1/2 cup warm water 110-115 degrees
• 2 1/4 teaspoons active yeast 1 package
• 2 1/2 cups all-purpose flour
• 2 Tablespoons brown sugar
• 1 teaspoon salt
• 2 Tablespoons butter cut into 12 pieces

Instructions

• In a small bowl pour boiling water over the oats. Set aside until it comes to room temperature.
  1 cup old fashioned rolled oats, 1 cup boiling water
• In a liquid measuring cup mix together the warm water and yeast. Let sit for a few minutes until foamy.
  1/2 cup warm water, 2 1/4 teaspoons active yeast
• In a large bowl combine flour, brown sugar, and salt. Once the oats of cooled add them, the yeast mixture, and butter pieces to the flour. Mix until everything is well combined, and a dough starts to form.
  2 1/2 cups all-purpose flour, 2 Tablespoons brown sugar, 1 teaspoon salt
• Once the oats of cooled add them, the liquid yeast mixture, and butter pieces to the flour. Mix until everything is well combined, and a dough starts to form.
  2 Tablespoons butter
• Turn onto a floured surface and knead for 5-6 minutes, until smooth. Add additional flour if the dough gets too sticky.
• Place dough in a greased bowl. Cover and let rise until double in size, about an hour.
• Grease a 9×5 inch loaf pan. Set aside.
• Turn dough onto a lightly floured work surface, deflate with the palm of your hand. Gently shape the dough into a rectangle that is slightly longer than your bread pan.
• Fold the sides in so the dough is now slightly shorter than the bread pan. Roll into a tight cylinder and place seam side down into prepared bread pan. Cover and let rise until doubled in size, about an hour.
• Preheat oven to 375º F. After the dough has risen, remove the cover, and place in the oven. Decrease the temperature to 350º F, and bake for 40-45 minutes. It will sound hollow when taped on, and the internal temperature will be 210º F when it is done.
• Remove from pan, and cool on a wire rack.

Nutrition

Serving: 1g | Calories: 170kcal | Carbohydrates: 30g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 254mg | Fiber: 2g | Sugar: 1g

How to Make Oatmeal Bread

1. Soften the oats. Pour the boiling water over the rolled oats in a small bowl and set aside until they come to room temperature. Don’t rush this step — the oats need time to fully absorb the liquid, or they’ll throw off the texture of your dough.
2. Activate the yeast. In a liquid measuring cup, stir together the warm water and yeast. Let it sit for 5-10 minutes until it’s foamy on top. If it doesn’t foam, your yeast is dead or the water was the wrong temperature — toss it and start over so your loaf actually rises.

3. Mix the dough. In a large bowl (or the bowl of a stand mixer), combine the flour, brown sugar, and salt. Once the oats have cooled, add them along with the yeast mixture and butter pieces. Mix until everything comes together and a shaggy dough starts to form.
4. Knead. Turn the dough onto a floured surface, or use the dough hook on your stand mixer, and knead for 5-6 minutes until it’s smooth and elastic. Add a little extra flour if it’s sticking too much, but go easy — too much flour makes for a dense loaf.

5. First rise. Place the dough in a greased bowl, cover, and let it rise until doubled in size, about an hour.
6. Shape the loaf. Turn the dough out and gently deflate it. Shape it into a rectangle slightly longer than your loaf pan, fold the sides in so it’s slightly shorter than the pan, then roll it into a tight cylinder. Place it seam-side down in your prepared pan.

1. Second rise. Cover the pan and let the dough rise again until doubled, about another hour.
2. Bake. Preheat the oven to 375 degrees, then place the risen loaf in and immediately drop the temperature to 350. Bake for 30-40 minutes, until it sounds hollow when tapped and reads 210 degrees on an instant-read thermometer. Cool on a wire rack before slicing.

Can You Make the Dough Ahead of Time?

Yes! This is a great make-ahead bread. After the first rise (step 5), place the dough in a covered, greased bowl and refrigerate for up to 24 hours instead of letting it rise at room temperature. When you’re ready to bake, take the dough out, let it come to room temperature for about 20-30 minutes, then shape, do the second rise, and bake as directed. This is an easy way to have fresh bread without needing several hours free in one stretch. You can start the dough after dinner and bake it the next morning.

Tips for Making Oatmeal Bread

• Make sure to follow the recipe for the temperature of the water.  If you use too hot it will kill the yeast and your bread will not rise.  If it is too cold, the yeast will not react and it will not rise.  So use a thermometer to get the right temperature.
• Yeast does expire, so check the date to make sure you are using fresh yeast.
• You can use a stand mixer with the dough hook attachment to knead the dough.  It will knead for about 5 minutes.  Just keep an eye on it to see if you need to add a little bit more flour to the bowl.
• The dough will rise best in a warm draft free place.  If your oven has a bread proof setting, you can use it here.  You can also preheat your oven to its lowest setting and then turn it off.  Place the covered bowl of dough in the center and it will rise well.  
• Variation: Honey Oatmeal Bread – Swap the 2 tablespoons of brown sugar for 2 tablespoons of honey for a slightly different sweetness and a softer crumb. Add it in with the wet ingredients.

Storage

Room Temperature: Store the cooled loaf in an airtight bag or container at room temperature for up to 3-4 days.

Freezer: Wrap the fully cooled loaf tightly in plastic wrap, then foil, and freeze for up to 3 months. You can also freeze it pre-sliced so you can pull out individual pieces. Thaw at room temperature or toast slices straight from frozen.

More Bread Recipes to Try

• Honey Butter Dinner Rolls
• Parmesan Garlic Knots
• Homemade Crescent Rolls
• Easy Biscuit Recipe
• Cheddar Beer Bread
• Best Cornbread Recipe

Chicken Gyro Bowls with marinated Greek chicken, homemade tzatziki, and fresh veggies over rice make an easy, healthy weeknight dinner.

These Chicken Gyro Bowls take everything you love about a classic Greek gyro sandwich and turn it into an easy, deconstructed dinner bowl. Juicy marinated chicken, homemade tzatziki, and a colorful pile of fresh veggies come together over a bed of rice for a meal that’s just as good for a weeknight dinner as it is for meal prep lunches all week long.

The chicken marinates in a simple mixture of Greek yogurt, olive oil, garlic, and Greek seasoning, which keeps it tender and packed with flavor whether you cook it on the grill or in a skillet. Pile it in a bowl with tomatoes, cucumbers, olives, feta, and red onion, then finish everything with a generous spoonful of tzatziki sauce.

Ingredients You’ll Need

Chicken Marinade

• Chicken breasts – Cut into cubes so they cook quickly and evenly, whether on skewers or in a skillet.
• Greek yogurt – Tenderizes the chicken while it marinates and helps the seasoning stick.
• Greek seasoning blend – A mix of herbs like oregano, plus garlic and lemon notes. Plain dried oregano works well too if that’s what you have on hand.
• Garlic – Fresh minced garlic gives the marinade its punch of flavor.
• Olive Oil

Tzatziki Sauce

• Shredded cucumber – Squeeze out as much liquid as you can so the sauce stays thick instead of watery.
• Fresh dill – Adds that classic tzatziki flavor. In a pinch, dried dill works, though fresh is best.
• Lemon juice – Brightens up the sauce and balances the richness of the yogurt.
• Garlic
• Salt

Bowl Toppings

• Grape tomatoes, cucumbers, red onion – Fresh, crunchy vegetables that add color and balance to the bowl.
• Olives and feta – Bring a salty, briny bite that’s classic in Greek cooking.

Choosing Your Base

White rice is the base in this recipe, but these bowls are easy to build around whatever you have on hand or however you’re eating that week.

• Brown rice – A heartier, whole-grain swap for white rice. It takes a bit longer to cook, so plan ahead or use a quick-cook variety.
• Quinoa – A protein-packed base that works well if you want to add extra protein to the bowl.
• Pita on the side – Serve warm homemade pita alongside the bowls for scooping up chicken and tzatziki, or for anyone who wants to build their own gyro-style wrap at the table.

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Chicken Gyro Bowls

Chicken Gyro Bowls with marinated Greek chicken, homemade tzatziki, and fresh veggies over rice make an easy, healthy weeknight dinner.

Course Dinner Recipes

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Marinade 1 hour hour

Servings 4

Calories 437kcal

Author Erin Sellin

Ingredients

Chicken

• 1 pound boneless skinless chicken breasts cut into cubes
• 1 cup plain Greek yogurt
• 2 Tablespoons olive oil
• 4 cloves garlic minced
• 1 Tablespoon Greek seasoning blend or Oregano

Tzatziki Sauce

• 1/2 cup shredded cucumber squeezed and drained
• 1/2 cup plain Greek yogurt
• 1 Tablespoon lemon juice
• 1 clove garlic finely minced
• 1/2 teaspoon fresh dill minced
• 1/4 teaspoon salt

Toppings

• 2 cups cooked white rice
• 1 cup grape tomatoes halved
• 1 cup cucumbers diced
• 1/2 cup olives halved
• 1/2 cup feta cheese
• 1/4 cup red onion finely sliced

Instructions

• Mix together all of the ingredients for the chicken together in a plastic bag. Seal the bag and massage to ensure all of the chicken is coated. Place in the fridge for 1 hour, up to 24 hours.
  1 pound boneless skinless chicken breasts, 1 cup plain Greek yogurt, 2 Tablespoons olive oil, 4 cloves garlic, 1 Tablespoon Greek seasoning blend
• Meanwhile, mix together all of the ingredients of the Tzatziki sauce and place in the fridge until ready to serve.
  1/2 cup shredded cucumber, 1/2 cup plain Greek yogurt, 1 Tablespoon lemon juice, 1 clove garlic , 1/2 teaspoon fresh dill, 1/4 teaspoon salt
• Once the chicken is marinated you can thread onto skewers if you want to grill the chicken or heat a large skillet over medium high heat if you want to cook indoors.
• Cook the chicken for about 4-5 minutes per side until it is cooked through (measures 165º F internal temperature).
• To assemble your bowls start with a base of rice and then add the desired toppings. Serve with Tzatziki sauce.
  2 cups cooked white rice, 1 cup grape tomatoes, 1 cup cucumbers, 1/2 cup olives, 1/2 cup feta cheese, 1/4 cup red onion

Notes

• Swap the rice for brown rice or quinoa for a different base.
• Serve with warm pita on the side for scooping or building a wrap.

Nutrition

Calories: 437kcal | Carbohydrates: 31g | Protein: 38g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 93mg | Sodium: 786mg | Potassium: 761mg | Fiber: 2g | Sugar: 5g | Vitamin A: 530IU | Vitamin C: 11mg | Calcium: 218mg | Iron: 1mg

How To Make Chicken Gyro Bowls

1. Marinate the chicken. Combine the chicken with the Greek yogurt, olive oil, garlic, and Greek seasoning in a plastic bag. Seal and massage the bag so the chicken is fully coated. Refrigerate for at least 1 hour, up to 24 hours.
2. Make the tzatziki. While the chicken marinates, stir together the shredded cucumber, Greek yogurt, lemon juice, garlic, dill, and salt. Refrigerate until ready to serve.
3. Prep for cooking. Once the chicken has marinated, thread it onto skewers for grilling, or heat a large skillet over medium-high heat for stovetop cooking.
4. Cook the chicken. Cook for about 4–5 minutes per side, until the chicken is cooked through and reaches an internal temperature of 165°F.
5. Assemble the bowls. Start with a base of rice, then add the cooked chicken, tomatoes, cucumbers, olives, feta, and red onion. Finish with a generous spoonful of tzatziki sauce.

Recipe Tips

• Don’t skip the marinating time. Even 1 hour makes a noticeable difference in flavor and tenderness; overnight is even better.
• Squeeze the cucumber well for the tzatziki. Excess liquid will water down the sauce if it isn’t drained first.
• Use a meat thermometer. Cooking times can vary depending on the size of your chicken cubes, so check for 165°F to avoid over- or undercooking.
• Cut the chicken evenly. Uniform cubes cook at the same rate, so no piece is over- or undercooked.

Storage & Meal Prep

Store the chicken, tzatziki, rice, and toppings separately in airtight containers in the refrigerator for up to 4 days. Keeping everything separate helps the vegetables stay fresh and crisp instead of getting soggy. When ready to eat, reheat the chicken and rice, then add the cold toppings and tzatziki just before serving.

More “Bowl” Dinner Recipes

• Chipotle Chicken Bowls
• Korean Beef Bowls
• Chicken Fajita Bowls
• Burger Bowls
• Copycat KFC Bowls

Apple Spice Cupcakes – Classic spice cake with apples and topped with a cinnamon brown sugar frosting. The perfect apple cupcakes for fall!

These Apple Spice Cupcakes are the perfect cozy treat for fall baking or anytime you’re craving something warm and comforting. They’re filled with real shredded apple and fragrant spices like cinnamon, nutmeg, and cloves, and topped with a cinnamon brown sugar frosting that takes them right over the top. Each bite is soft, moist, and full of that classic fall flavor.

Apple Cider Donuts are a must every year!  There is just something about going apple picking, getting fresh cider and turning it into countless treats. 

When I was growing up these Apple Bars were a must every year.  My grandma used to make multiple sheet pans of them when the whole family would get together.  They were always such a hit, everyone devoured them so fast! 

Now I like to mix it up with all sorts of different apple desserts.  The Apple Blondies are one of my favorite.  There is just something about brown sugar and apples together.  Which is why I love this brown sugar frosting so much on these apple cupcakes. 

Ingredients You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

• All-Purpose Flour
• Baking Soda
• Baking Powder
• Cinnamon
• Ground Cloves
• Ground Nutmeg
• Salt
• Butter – I always use unsalted butter in baking
• Brown Sugar
• Eggs
• Vanilla Extract
• Apple Cider – you could use apple juice as well it just won’t have quite as strong of a flavor
• Apples – shredded (see Best Apples section below for which varieties I recommend)
• Powdered Sugar
• Milk

Best Apples To Use

A lot of readers ask which apples work best here, so I wanted to break it down. I usually reach for a mix of Braeburn and Granny Smith. The tartness of the Granny Smith balances out the sweetness of the brown sugar frosting really nicely. If you can’t find Braeburn, Fuji or Gala are great substitutes. Since the apple is shredded rather than left in big chunks, you have a little more flexibility with variety than you would in a pie. I just avoid really soft, mealy apples like Red Delicious, since they break down too much and won’t hold their texture.

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Apple Spice Cupcakes

Apple Spice Cupcakes are soft, moist cupcakes packed with shredded apple and warm fall spices, topped with cinnamon brown sugar frosting. The best apple cupcakes for fall baking!

Course Dessert Recipes

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 412kcal

Author Erin Sellin

Equipment

• Muffin Tins
• Mini Muffin Tin

Ingredients

Apple Spice Cupcakes

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup butter softened
• 1 cup light brown sugar
• 2 whole large eggs
• 2 teaspoon vanilla extract
• 3/4 cup apple cider or juice
• 1 cup apples shredded

Cinnamon Brown Sugar Frosting

• 1/2 cup butter softened
• 1/2 cup light brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 2 cups powdered sugar
• 3 Tablespoons milk

Instructions

• Preheat oven to 350º F. Line a 12 cup muffin tin or 24 cup mini muffin tin with liners.
• In a bowl combine flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt.
  2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 2 teaspoon cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt
• In the bowl of an electric mixer cream together butter and sugar until fluffy.
  1/2 cup butter, 1 cup light brown sugar
• Add in the eggs and vanilla until well combined and the eggs are fully incorporated.
  2 whole large eggs, 2 teaspoon vanilla extract
• Alternate adding the flour mixture and the apple cider until well combined.
  3/4 cup apple cider or juice
• Fold in the shredded apple until evenly distributed
  1 cup apples
• Fill muffin cups and bake. For mini cupcakes bake for about 12 minutes. For full size cupcakes bake for 18-20 minutes. A tester should come out clean.
• Remove from the oven and cool completely before frosting.
• Meanwhile prepare the frosting. Mix together all of the ingredients until flight and fluffy. Adjust the milk and powdered sugar if necessary to get to the desired texture.
  1/2 cup butter, 1/2 cup light brown sugar, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, 2 cups powdered sugar, 3 Tablespoons milk

Nutrition

Calories: 412kcal | Carbohydrates: 63g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 369mg | Fiber: 1g | Sugar: 45g

How To Make Apple Cupcakes

• Mix Dry – whisk together flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt.
• Mix Wet – In an electric mixer cream together the butter and sugar until it is light and fluffy. Then add in the eggs and vanilla and beat until the eggs are fully incorporated.
• Combine. With your mixer on low alternate adding in the flour mixture with the apple cider until it is just combined. You want the flour streaks to just disappear, and not overmix.
• Add Apples. Next you fold in the shredded apples with a spatula.
• Bake. Fill your muffin cups and bake.
• Make Frosting. In a bowl cream together all of the ingredients for the frosting until you get a spreadable consistency. You may need to adjust the milk or sugar if your mixture is too thin or thick.
• Frost. Once the cupcakes have cooled completely top with the frosting.

Recipe Tips & Tricks

• Measure your flour correctly. Fluff it with a fork, spoon it into the measuring cup, then level it off with the back of a knife. Scooping straight from the bag packs in too much flour and can leave your cupcakes dense — this is the #1 cause of dry or heavy cupcakes.
• Don’t overmix once the flour goes in. Mix just until the streaks of flour disappear. Overmixing develops the gluten and makes the cupcakes tougher instead of light and fluffy.
• Shred the apple, don’t dice it. Shredded apple distributes more evenly through the batter and keeps every bite moist without leaving large wet pockets.
• Let the cupcakes cool completely before frosting. Frosting warm cupcakes will melt the frosting right off.
• Give yourself a little extra prep time. Peeling and shredding the apple and getting everything measured out takes closer to 20–30 minutes, especially if it’s your first time making these.

Recipe Variations

• Add-ins: fold in 1/4 cup chopped pecans or walnuts along with the shredded apple for extra crunch.
• Different frosting: a cream cheese frosting or a simple vanilla buttercream would both work well in place of the cinnamon brown sugar frosting.
• Spice swap: if you have apple pie spice on hand, you could try it in place of the individual cinnamon, cloves, and nutmeg.

If you try any of these, I’d love to hear how it goes in the comments!

Storage

You will want to store cupcakes in an airtight container for up to 4 days. You can also freeze them. Personally, if I am going to freeze them, I like to freeze them unfrosted. They work with freezing the frosting, I just think it loses a little moisture and makes the cupcakes a little different. But do whatever works for you!

If you have extra apple cider, you can even turn it into a fun cocktail! This Apple Cider Moscow Mule is a fun drink you can enjoy while snacking on these apple cider cupcakes. Or try this Apple Cider Cocktail as well.

More Fun Fall Desserts

• Apple Bread
• Apple Dump Cake
• Homemade Applesauce
• Apple Crisp Cheesecake
• Apple Coffee Cake