I’ve baked a LOT of cookies over the years, and sometimes the best baking tricks are the simplest. For these Pudding Cookies, a little box of instant vanilla pudding is the secret to cookies that are ridiculously soft and chewy (and actually stay that way for days).

This is the perfect pantry recipe too. Chocolate chips, M&M’s, peanut butter chips, chopped candy bars, you choose the rest. I’ve done the work on creating the perfect cookie base, so you get to have fun with the mix-ins.

This pudding cookie recipe was originally published in May 2019. I updated the photos and added new recipe notes in September 2026.

Why You’ll Love Pudding Cookies (AKA Boyfriend Cookies)

Pudding isn’t just for eating or making my banana pudding recipe. You can also use it in cookies!

Have you ever heard of Boyfriend Cookies?

Apparently the story goes…if you don’t have a boyfriend, you’ll get one by baking these cookies. If you HAVE a boyfriend, you’ll keep him by making these cookies.

You may remember these Chocolate Chip Pudding Cookies from many years ago? These pudding cookies are similar!

• They stay soft and sweet for DAYS and DAYS. I’m talking up to a week of chewy, delicious cookies, if you can stop yourself from eating them all right away.
• There are endless possibilities when it comes to add-ins. Whatever you like, whatever odds and ends you have in the pantry, you can make this recipe your own!
• The recipe is quick and easy. No complicated steps orhard-to-find ingredients here.
• You’ll find a boyfriend after making these cookies. (Just kidding! But you’ll definitely make some new friends if you bake up a batch for a neighborhood potluck.)

Pudding Cookie Ingredient Notes

What I love about this cookie recipe is that it’s totally customizable. Make the base as directed, then add your favorite mix-ins. I’ve included my favorite combo, but choose your own.

• Unsalted butter – Using unsalted butter gives you more control over the flavor of these boyfriend cookies.
• Light brown sugar – Brown sugar helps give cookies that soft, chewy texture we all love.
• Instant vanilla pudding mix – Using vanilla pudding creates a classic flavor that pairs with just about any mix-in.
• Mix-ins – So many options here! Use milk chocolate chips, semi-sweet chocolate chips, white chocolate chips, peanut butter chips, mini M&M baking candies, mini Reese’s baking candies, or a combination!

How to Make Pudding Cookies

Make the Dough:

• In a mixing bowl, beat the softened butter with the sugars until well-blended, then beat in the vanilla extract and eggs.
• Mix in the flour, pudding mix, baking soda, baking powder, and salt.
• Fold in the mix-ins.

Bake: Drop scoops of the dough onto the prepared baking sheet and bake for 10-12 minutes. Let the cookies cool on the pan for a few minutes, then cool completely on a wire rack.

Recipe FAQs

More Easy Dessert Recipes

• Try out these easy Oatmeal Raisin Cheesecake Bars that have all your favorite flavors!
• Looking for the Best Peanut Butter Cookies? Look no further for a creamy dreamy recipe!
• Apple Hand Pies, Blueberry Hand Pies, and Cherry Hand Pies are perfect on the go treats!
• Chocolate Chip Cheesecake Bars are creamy and delicious!
• Make melt in your mouth Butter Cookies this week for your family!
• If you love adding pudding to recipes, be sure to try these Lemon Pudding Cookies. Packed with lemon Oreos and white chocolate chips they have the perfect texture! Then give my pistachio pudding cookies a try next!
• My banana pudding cookies take this same great texture, but taste like banana pudding in every bite!

Print

Pudding Cookies

Pudding Cookies stay soft and chewy with this delicious recipe! You’ll love that these Boyfriend Cookies are packed with ALL THE FLAVOR!

Course Cookies

Cuisine American

Keyword boyfriend cookies, kitchen sink, pudding mix

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 48 cookies

Calories 128kcal

Author Aimee Shugarman

Ingredients

• 1 cup unsalted butter softened
• ¾ cup light brown sugar packed
• ¼ cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 ¼ cup all-purpose flour
• 1 package 3.4 oz instant vanilla pudding mix
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt

Mix ins

• 1 cup milk chocolate chips
• 1 cup semi-sweet chocolate chips
• ½ cup white chocolate chips
• ½ cup peanut butter chips
• ½ cup mini M&M baking candies
• ½ cup mini Reese’s baking candies

Instructions

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a mixing bowl, beat softened butter with sugars until well blended. Add vanilla extract and eggs, beat until combined.
• Add flour, pudding mix, baking soda, baking powder, and salt. Mix until well blended.
• Fold in mix-ins.
• Drop by cookie scoop onto baking sheet and bake for 10-12 minutes. Let cool on pan for a few minutes, then cool completely on wire rack.
• Store in airtight container for up to a week. ENJOY

Video

Notes

• Make sure when you’re out shopping you purchase INSTANT pudding mix. DO NOT buy the cook and serve or you will get different results.
• You can also freeze the cooked and cooled cookies. Just slide into a ziploc freezer bag or airtight container. Thaw at room temperature overnight. ENJOY.
• Use a cookie dough scoop to portion the dough onto the baking sheet. This helps keep all the cookies roughly the same size and shape, which means they’ll all finish baking at the same time.
• Let the cookies cool on the pan for a few minutes. During this time, they’re not actually cooling—they’re continuing to bake from the residual heat on the pans! This helps them set, but remain soft and chewy.
• Soften the butter before you start. This makes it much easier for the butter to incorporate into the other ingredients, and it also keeps it from sticking to your beaters!
• See blog post or more recipe tips and tricks.

Nutrition

Serving: 1cookie | Calories: 128kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 62mg | Potassium: 53mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 131IU | Vitamin C: 0.01mg | Calcium: 20mg | Iron: 1mg

Easy Cookie Recipes

Chocolate Mint Meringues

Frosted Sugar Cookie Bars Recipe

Sugar-Free Chocolate Chip Shortbread Cookies

Caramel Pecan Chocolate Chip Cookies Recipe

I’ve baked these Chocolate Chip Cookies at least 100 times, testing everything from butter & lard, to melted vs softened. All that trial and error led me to exactly what I wanted. Crisp, golden edges, soft and chewy centers, and plenty of chocolate in every bite.

You’ll love this easy recipe that has a great texture, with no chill time! Dependable, delicious cookies every time.

This cookie recipe was originally published in August 2015. I updated the photos and added new recipe notes in September 2026.

Why These are the Best Chocolate Chip Cookies

Every household should have the best chocolate chip cookie recipe somewhere in their recipe box.

Whether you love Toll House chocolate chip cookies or Doubletree cookies, you need to decide which cookie team you’re on.

The only way to learn is to keep on baking. Trial and error.

That’s exactly how I created these gooey chocolate chip cookies. Testing if I should use Crisco or butter, melted or softened, etc etc etc.

These homemade chocolate chip cookies have the perfect texture. With a crispy outer coating and chewy center, I have found MY perfect cookie.

Everyone has a favorite cookie, here’s why these are the best:

• Chilling the dough is optional!
• One bowl (no mixing dry ingredients first in a separate bowl)
• Bursting with chocolate chips!
• BIG cookies!

Chocolate Chip Cookie Ingredients

Scroll down to the recipe card to get the full ingredient list for my chewy chocolate chip cookie recipe.

• Butter– I use unsalted butter in this cookie recipe, but you can swap for salted butter. I actually LOVE chocolate chip cookies with that extra salt! Use my guide on how to soften butter quickly.
• Brown sugar and granulated sugar– a combo of brown and white sugar will give you the chewy texture you crave! Be sure to pack the light brown sugar (or dark brown sugar) into the measuring cup for best results.
• All-Purpose Flour– for best results, use my guide on how to measure flour. Too much flour will result in dense, hard cookies.
• Pure Vanilla Extract– Two big teaspoons of vanilla extract in my chocolate chip cookies. You’ll love the added flavor! Learn how to make vanilla extract at home with my simple recipe!
• Chocolate Chips- you’ll want to pack your cookies with chocolate! That’s what gives them their gooey chocolate flavor. I use semi-sweet morsels, but if you want to impress, use the mini size chips!

Don’t forget to try my sugar free chocolate chip cookies recipe next! They are also naturally gluten free too. Or amp up the coffee flavor and try my espresso cookies next.

How to Make Chocolate Chip Cookies

Prep Pans- Preheat oven to 350 F. Line a cookie sheet with parchment paper. Set aside.

*Be sure to scroll to the recipe card for step by step instructions.

I use either the bowl of a stand mixer with paddle attachment, or a hand mixer to make my cookie dough.

Mix Wet Ingredients- In a large bowl, combine room temperature butter and sugars. Cream these together for about 2 minutes, until fully blended. Add in eggs and vanilla extract.

Add Dry ingredients- Add in flour, kosher salt, and baking soda. Beat JUST until fully combined. Fold in chocolate chips.

Bake- Using a 2 Tablespoon cookie scoop, drop cookie dough onto prepared baking sheet about 2 inches apart. Bake chocolate chip cookies for 11-13 minutes. Remove when the outside is golden brown.

Remove from oven and allow to cool several minutes on cookie sheet. Remove and cool completely on wire rack. The size of the cookie scoop determines the number of cookies. I prefer these to be larger…which yields about 2 dozen perfect chocolate chip cookies.

My Secrets to Chewy Chocolate Chip Cookies

• Got flat cookies? Double check the expiration date of your baking soda. Baking soda and baking powder are not interchangable in this cookie recipe.
• Crisp edges- If you like your chocolate chip cookies a little crispier, add a few minutes to the bake time to get those crisp edges.
• Chill the dough. Nope, no need to chill the chocolate chip cookie dough today. However, you can make this cookie dough ahead of time and chill the dough for 24 hours if desired.
• Storage- Keep cooled choolate chip cookies in an airtight container at room temperature for up to one week.
• Freeze- You can either freeze the cookie dough balls (using my guide on how to freeze cookie dough). Or freeze baked cookies in a freezer safe, airtight container for up to 3 months. The balls of dough can be baked from frozen, with several minutes being added to the baking time.
• Brown Butter- try my delicious browned butter chocolate chip cookies for a delicious, rich nutty flavor.

Chocolate Chip Cookie Variations

Take these cookies a step further and dunk them in chocolate, like I did with these Double Chocolate Chip Cookies!

Whether you like a classic chocolate chip cookie or one fully loaded, this basic cookie dough has lots of stability for all your favorite mix-ins.

• Morsels: swap out the chocolate chips for peanut butter chips, white chocolate chips, dark chocolate chunks, or anything in between.
• Candies: you can’t go wrong by adding some toffee bits, M&M’s, chopped rolos, peanut butter cups, or whatever candy you love to this cookie dough.
• Nuts: walnuts go great in these perfect chocolate chip cookies. You could also try macadamia nuts with white chocolate chips!
• Anything else? Add in craisins, raisins, shredded coconut. The sky is the limit here! A handful of colorful sprinkles for a festive party treat! Make my coconut cookies with this same recipe!
• Caramel- stuff these cookies with caramel like I did with my Caramel Chocolate Chip Cookies!
• Freeze-Dried Strawberries– My strawberry chocolate chip cookies are a huge hit and ready in minutes!
• Pumpkin- And of course, during the Fall, try these pumpkin chocolate chip cookies.

Be sure to try my chocolate chip cookie cups in a muffin tin next! Stuffed with your favorite candies.

More Easy Desserts

• Try this delicious Chocolate Pound Cake with some homemade Whipped Cream!
• Try out this creamy and soft Peanut Butter Shortbread!
• Chocolate Chip Cookie Pie is perfect for any occasion!
• Make these absolutely delicious Slutty Brownies that everyone will be obsessed with!

Love this easy chocolate chip cookie recipe? Please leave a comment and 5-star rating in the recipe card below!

Print

Chewy Chocolate Chip Cookies

If you're looking for Perfect Chocolate Chip Cookies, this recipe is the answer. Crunchy on the outside, and chewy and soft in the center

Course Cookies

Cuisine American

Keyword best chocolate chip cookies, chocolate chip cookies

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Total Time 28 minutes minutes

Servings 48 cookies

Calories 296kcal

Author Aimee Shugarman

Ingredients

• 1 cup unsalted butter softened
• 1 ½ cups light brown sugar packed
• ½ cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 3 cups all-purpose flour
• 1 teaspoons kosher salt
• 1 ½ teaspoons baking soda
• 3 cups semi-sweet chocolate chips divided

Instructions

• Preheat oven to 350F. Line cookie sheets with parchment paper.
• In a large mixing bowl, combine butter and sugars for about 2 minutes, until fully blended. Add in eggs and vanilla and beat until well mixed.
• Add in flour, salt, and baking soda. Beat JUST until fully combined. Fold in 2 cups chocolate chips.
• Using a 2 Tablespoon cookie scoop, drop onto parchment paper lined baking sheets about 2 inches apart. Press some of the reserved chocolate chips into the top of the cookies (I do about 7-8 chips).
• Bake for 11-13 minutes, until outside of cookie is lightly browned. Remove from oven and allow to cool several minutes on baking sheet. Remove and cool completely on wire rack.

Video

Notes

• Chilling the Dough- I love the texture and flavor when you chill the dough for 24 hours. HOWEVER, it’s not mandatory. Sometimes you just can’t plan that far in advance!
• The number of cookies is determined by the size scoop you use. If you prefer these to be larger, use a 3 Tablespoon scoop and bake for 13-15 minutes. You will get about 24 large cookies.
• Use my homemade vanilla extract recipe for delicious flavor!
• Store baked cookies in airtight container for up to one week.
• Freeze cookies for up to 3 months. Thaw on counter overnight.

Nutrition

Serving: 1cookie | Calories: 296kcal | Carbohydrates: 41g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Cholesterol: 36mg | Sodium: 144mg | Fiber: 2g | Sugar: 27g

This cookie recipe was originally published in August 2015. I updated the photos and added new recipe notes in July 2026.

Cookie Recipes

Sugar-Free Coconut Shortbread Cookies

Espresso Cookies

Cranberry Pistachio Biscotti

Santa’s Whiskers Cookies

These Mini Cherry Cheesecakes have been showing up at our family holidays for years, and they’re still one of my husband’s favorite desserts. I love them because you get everything that’s good about a full-size cheesecake (buttery graham crust, creamy filling, cherry topping) in an easy, bite size dessert.

Look for a slight wobble in the center when these come out of the oven, that’s how you know they are done. I’ve done the trial and error (30 years ago) so you can trust they are easy and delicious.

This recipe was originally published in December 2011. I updated the images in 2019 and added new recipe notes in September 2026.

Bite Size Cheesecake Recipe

Bite-sized Mini Cherry Cheesecakes. Easy to make, delicious to eat, and makes 4 dozen treats. That’s a lot of bites.

Although, trust me when I say how easy it is to just polish off a good 3 or 4 (or 12) of these mini cheesecakes in one sitting.

• Versatile recipe. Swap out flavors of crust and topping for a unique combination.
• Made in a mini muffin pan, these one bite treats are great for holidays!
• Freezer friendly. Freeze the baked cheesecakes before adding the topping!

Mini Cherry Cheesecake Ingredient Notes

Graham cracker crumbs. I use whole graham crackers and make my own crumbs, but store bought crumbs are fine too (although I find them lacking in flavor. You can use almost any cookie…nilla wafer, oreo, and gingersnaps are my favorite.

Cream Cheese. Full fat is a must here for the creamiest cheesecake. Be sure to choose the block cream cheese (not the cream cheese in a tub).

Pie Filling. My family grew up using cherry pie filling, however any flavor would be fantastic!

How to Make Cherry Cheesecake

Don’t be intimidated by their petite size – Mini Cherry Cheesecakes aren’t hard to make! Just 3 simple layers.

Crust.

• You’ll start by making your graham cracker crust. I know some people buy the already made crumbs, but I find that they don’t have a good taste to them.
• So grab your food processor (or blender) and process your graham crackers to a fine crumb. Add the butter and sugar and mix well. Add about 1-2 tsp of crust to each paper liner.
• Press firmly. I use a tart shaper for this!

Much like my mini no bake cheesecakes, you can swap out the graham cracker crust, for Nilla wafers or Oreo cookies!

Filling.

• For the cheesecake filling, you’ll want to beat your cream cheese for several minutes with the egg, vanilla extract, and sugar. It will be creamy and fluffy!
• Add enough filling to each tin to fill 2/3 full.
• Bake in 350 degree oven for about 17-20 minutes. Remove and cool completely.

Topping.

• To turn these tiny cheesecakes into Mini Cherry Cheesecakes, top each cheesecake with a dollop of cherry pie filling, making sure that at least one cherry gets on each bite!
• You could also add homemade whipped cream and fresh berries too!

Refrigerate until ready to enjoy. These are best enjoyed chilled!

Tools used

• First, you’ll need a mini cupcake pan with paper liners! We actually have three of these pans so that I can have the next batches ready to go while one is in the oven!
• I use a tart shaper to press my crust firmly into the pan. This tool is also handy when making Pecan Tassies and Apple Pecan Cups.
• Beating the cream cheese until smooth and creamy takes about 3-5 minutes. It’s easy to do when you have a KitchenAid mixer! However, a hand held mixer works just fine too!

Recipe FAQs

More Easy Dessert Recipes

• Try out these easy and sweet Mini Caramel Apple Cheesecakes for everyone at the party to enjoy their own!
• Don’t miss out on tasting this nutty and sweet Pistachio Cherry Cheesecake this Spring season!
• Bake a batch of Cake Mix Cookies for a thick, chewy treat! No one will know they are made of cake mix!
• This rich, decadent Chocolate Cheesecake is a chocolate lovers heaven! Same with this easy to make Chocolate Chip Cookie Pie too!
• Make some of these easy Pecan Pie Cheesecake Bars for a quick on-the-go sweet treat!

For all you cheesecake lovers, these delicious Oreo Cheesecake Bites are perfect for parties or weeknight desserts! Or give my easy no bake mini cheesecakes a try next!

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Mini Cherry Cheesecakes

These Mini Cherry Cheesecakes show up at all holidays in our family. Just like a full-size cheesecake, these bite sized treats are packed with creamy flavor!

Course Cheesecake

Cuisine American

Keyword cheesecake bites recipe, cherry cheesecake, cherry pie cheesecakes, mini cheesecake bites, mini cheesecake recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 48 servings

Calories 66kcal

Author Aimee Shugarman

Ingredients

For the crust:

• ⅓ cup unsalted butter, melted
• 1 ¼ cup graham cracker crumbs about 9 full size crackers
• ¼ cup granulated sugar

For the cheesecake:

• 2 large eggs
• 2 packages cream cheese, softened 8 ounce each
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 21 ounce can cherry pie filling

Instructions

• Make graham cracker crust by melting butter and using a fork to mix in the graham crumbs and 1/4 cup sugar. Set aside.
• Beat 1 cup sugar, eggs, cream cheese and vanilla until well blended. Press 1-2 tsp crust in a paper lined mini muffin pan. Fill 2/3 full with cream cheese filling.
• Bake in a 350 degree oven for about 17-20 minutes. Makes about 4 dozen mini cherry cheesecakes. Store tightly covered in refrigerator.
• To serve, top each cheesecake with a tablespoon of cherry pie filling (try to get one cherry on each pie). Enjoy cold!

Video

Notes

• First, you’ll need a mini cupcake pan with paper liners! We actually have three of these pans so that I can have the next batches ready to go while one is in the oven!
• I use a tart shaper to press my crust firmly into the pan. This tool is also handy when making Nut Cups.
• Beating the cream cheese until smooth and creamy takes about 3-5 minutes. It’s easy to do when you have a KitchenAid mixer! However, a hand held mixer works just fine too!
• Storage: Keep cheesecakes in refrigerator for up to 5 days. Freeze (without pie filling) for up to 3 months.

Nutrition

Calories: 66kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 17mg | Sugar: 6g

These Mini Cherry Cheesecakes show up at all holidays in our family. Just like a full-size cheesecake, these bite-sized treats are packed with creamy flavor!

More Recipes to Try

• Pistachio Fluff Recipe
• Homemade Waffle Recipe
• Recipes For Cookies

Got zucchini? These moist zucchini bread recipes give you plenty of delicious reasons to start shredding! I’ve got over 10 variations, including a classic zucchini bread, for you to choose from this season.

A Zucchini Bread for Every Craving

Aimee’s Zucchini Bread Notes

Every summer, zucchini seems to multiply in my garden when I’m not looking. One minute there are a couple on the counter, and the next I’m wondering if it’s socially acceptable to leave bags of zucchini on neighbors’ porches.

Thankfully, after years of baking with zucchini, I’ve learned there’s almost ALWAYS reoom in the freezer for another loaf of bread.

And that’s exactly why I’ve created so many zucchini bread recipes over the years. I’ve gathered up my favorite variations here so you can choose just what you want to bake.

xo,

How to Make the Best Zucchini Bread

After making more loaves of zucchini bread than I could possibly count, I’ve learned that zucchini itself is usually the biggest variable. These tips will help you get a moist, tender loaf every time.

Don’t automatically squeeze the zucchini dry. Some zucchini bread recipes need that natural moisture from freshly shredded zucchini, so squeezing it dry could leave your bread droo too. Frozen and thawed zucchini, however, often needs excess liquid removed. Use my guide on how to shred zucchini.

You don’t need to peel zucchini. Unless you’re trying to hide the veggies from kids, leave the skin on and save yourself the extra step of peeling.

Choose smaller zucchini when possible. These smaller zucchini have smaller seeds and the entire zucchini can be shredded. But yes, I know, large zucchini only have one purpose. Scoop out the seeds and shred the rest of that enormous garden zucchini.

Don’t panic over thick batter. Some recipes have very thick batter, and they can be quite surprising. Give the batter 10-15 minutes to rest on the counter. The shredded zucchini will release moisture and you can give it a quick stir before adding to your pans.

Freezer friendly. Most of my zucchini bread recipes make two loaves for a reason. Cool the bread completely, wrap it well, and freeze at least one loaf for later. Future you will be very happy about this decision.

Zucchini Bread FAQs

More Ways to Bake with Zucchini

Once you have filled your freezer with zucchini bread, don’t stop there. Shredded zucchini is one of my favorite baking ingredients because it adds moisture without overpowering the other flavors. Try it in zucchini muffins, zucchini brownies, chocolate zucchini cake, and even zucchini bundt cake.

However you use that garden zucchini, I hope you find a new favorite here. And if you happen to end the summer with six loaves of zucchini bread in your freezer, I’d consider that a season well spent.

Zucchini Bread Recipes

Not sure where to begin? Start with the classic, then choose a loaf based on what you're craving. Some or simple enough for breakfast, while others definitely wander into dessert territory.

1

The Best Zucchini Bread Recipe

Start here if you want an old-fashioned zucchini bread that's moist, lightly spiced, and easy to make. Brown sugar, cinnamon, and allspice give this simple loaf plenty of cozy flavor.

Get The Recipe

2

Chocolate Chip Zucchini Bread

For the person who looks at zucchini and thinks, "This needs chocolate." Semi-sweet chocolate chips turn a classic moist zucchini loaf into something the whole family will happily eat for breakfast or dessert.

Get The Recipe

3

Double Chocolate Zucchini Bread

Chocolate chips weren't enough, so naturally I added cocoa too. This rich, fudgy zucchini bread lands somewhere between quick bread and brownies, in the best possible way.

Get The Recipe

4

Cinnamon Swirl Zucchini Bread

Part zucchini bread, part coffee cake, this version has a cinnamon ribbon, crumbly topping, and sweet glaze. It's especially good for brunch with a big cup of coffee.

Get The Recipe

5

Zucchini Banana Bread

Two quick-bread favorites become one incredibly moist loaf. This is a great choice when you've got both spotty bananas AND zucchini sitting on the counter begging to be used.

Get The Recipe

6

Blueberry Zucchini Bread Recipe

Juicy blueberries add a fresh burst of flavor to moist zucchini bread. This is one of my favorite variations for summer, when both zucchini and berries are plentiful.

Get The Recipe

7

Pumpkin Zucchini Bread

When the garden hasn't gotten the memo that you're ready for fall, make this. Pumpkin and zucchini create an extra-moist bread filled with warm spices and finished with cinnamon cream cheese frosting.

Get The Recipe

8

Pineapple Carrot Zucchini Bread

Zucchini, carrots, and pineapple make this loaf wonderfully moist with a slightly tropical twist. It's a fun change when you've already made the classic loaf a few times this summer.

Get The Recipe

9

Praline Topped Zucchini Bread

This one's for dessert lovers. Moist zucchini bread gets topped with a buttery brown sugar praline and crunchy pecans for a sweet-and-salty finish.

Read More

10

Lemon Zucchini Bread

This is what you bake for a bright color and burst of citrus flavor.

Get The Recipe

11

Instant Pot Zucchini Bread

Yes, you can make zucchini bread in the Instant Pot! It's a fun alternative when you don't want to turn on the oven, or just want to try something different.

Get The Recipe

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This basic Overnight Oats recipe uses my easy formula of equal parts old-fashioned oats, Greek yogurt, and milk. Add in chia seeds, then customize with berries, peanut butter, granola, or whatever sounds good each morning.

Learning how to make overnight oats might be one of the easiest ways to make mornings a little less chaotic. Even though I no longer have kids at home, between workouts, chicken care duties, and work, sneaking in a high protein breakfast is always important.

Aimee’s Oat Notes

I’ll admit, I was late to the overnight oats party. As someone who spent years baking muffins, breads, and breakfast casseroles, cod oatmeal didn’t immediately sound like something tasty.

Then I actually tried it.

With a little tweaking, I wanted a recipe that was easy, and memorable. Something I could whip up quickly. By using equal amounts of the three basic ingredients, it’s easy to double, triple, etc this breakfast.

I’ve tested with ratios and different kinds of oats, milk, and yogurt, so be sure to check my notes below for substitutions as well as topping ideas (the fun part!).

And texture is amazing. I was worried about mush, but these are creamy and flavorful, and you can add toppings to enhance the flavor (and add more crunch) if you prefer.

xo,

Ingredients for Overnight Oats

You only need four ingredients for my basic recipe. How you serve them is completely up to you, and there are so many ideas.

The Basics:

Old-Fashioned Oats- for the best texture use these rolled oats. Don’t substitute steel cut or quick oats here as they will turn your oatmeal chewy or mushy. Old-fashioned oats are the goldilocks choice- just right!

Greek Yogurt- This ingredient can be customized in so many ways. I choose Greek yogurt for it’s flavor, protein content, and texture. However, ANY TYPE of yogurt can be used, as well as any flavor! My personal favorite is Oikos Zero Sugar, high protein vanilla.

Milk- Any milk works in overnight oats. Almond, oat, dairy, etc. My personal choice is a Premier Protein vanilla shake. Adds extra protein and a little vanilla flavor too.

Chia Seeds- these absorb some of the liquid as the oats sit, which helps create a thicker, creamier consistency. They also provide a massic amount of fiber, in such a small serving. Perfect for digestion, weight control, and energy!

The Best Overnight Oats Ratio

My Overnight Oats Ratio:

1/2 cup oats + 1/2 cup milk + 1/2 cup Greek yogurt + 1/2 Tablespoon chia seeds

FAQs for Overnight Oats

Overnight Oats Toppings and Mix-Ins

My basic recipe is just the starting point. By using vanilla yogurt you can add a whole variety of toppings!

• Fruit– berries and bananas are my go-to choices
• Granola– sugar free granola or a crunchy cereal you love
• Flaxseed– mix it right in before serving
• Peanut Butter– or almond butter for nutty flavor
• Nuts– chopped almonds, walnuts, peanuts, and pecans are great options
• Cinnamon
• Unsweetened coconut– shredded
• Mini chocolate chips
• A drizzle of honey or maple syrup

Flavor combos:

• Strawberry- use strawberry yogurt with fresh chopped strawberries.
• Chocolate peanut butter banana– stir in peanut butter (or peanut butter powder), chocolate chips and sliced bananas.
• Apple cinnamon- diced apples with a sprinkle of cinnamon.

Easy Breakfast Recipes

How to Make the Best Banana Bread Recipes

Chai Spice Cake with Streusel

Lemon Zucchini Bread

Maple Glazed Pumpkin Donuts

Print

How to Make Overnight Oats (Easy Recipe)

This basic Overnight Oats recipe uses my easy formula of equal parts old-fashioned oats, Greek yogurt, and milk. Add in chia seeds, then customize with berries, peanut butter, granola, or whatever sounds good each morning.

Course Breakfast and Brunch

Cuisine American

Keyword oatmeal

Prep Time 5 minutes minutes

Chill Time 6 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 1 serving

Calories 347kcal

Author Aimee Shugarman

Ingredients

• ½ cup Vanilla Greek Yogurt
• ½ cup milk
• ½ cup old-fashioned oats
• ½ Tablespoon chia seeds

Instructions

• In a pint sized mason jar, add all four ingredients.
• Place a lid on the jar and give it a quick shake, or stir with a spoon.
• Refrigerate overnight oats for at least 6 hours. Serve with your favorite toppings and enjoy.

Notes

• Yogurt– I like to use a high protein vanilla flavored Greek yogurt. Use any flavor or brand you prefer.
• Milk– I use vanilla flavored protein shake (Premier Protein), but any type of milk works great here, including non-dairy.
• Oats– don’t use steel cut oats or quick cook oats for this recipe. One will be too chewy, one will be too mushy. You want this “just right” as Goldilocks would say.
• Optional additions– chia seeds, 1 teaspoon flax seed, 1 Tablespoon peanut butter. All delicious options.
• Toppings- Add fresh berries and a sprinkle of sugar-free granola if desired.
• Store overnight oats for up to 5 days. I use a pint size mason jar for a single serving of overnight oatmeal. Be sure to choose the wide mouth jar for easy eating.
• Can easily double, triple the amount. 

Nutrition

Serving: 1jar | Calories: 347kcal | Carbohydrates: 50g | Protein: 19g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 18mg | Sodium: 84mg | Potassium: 456mg | Fiber: 6g | Sugar: 20g | Vitamin A: 201IU | Vitamin C: 0.1mg | Calcium: 210mg | Iron: 2mg

These Caramel Apple Empanadas are easy to make at home. Because they are baked, not fried, your kitchen stays clean while you whip up these simple apple hand pies.

I had these Taco Bell caramel apple empanadas recently, and while they were fine, my homemade version is flaky and delicious. I added a caramel glaze to the tops that takes these to the next level!

This recipe was originally published in September 2019. I updated the recipe notes and added new photos in August 2026.

Aimee’s Empanada Notes

Nothing is more comforting than an old-fashioned apple pie. There’s a reason it’s America’s favorite food, and one of my family’s favorites too!

Today’s Caramel Apple Empanadas recipe is my EASY take on the classic pie recipe, with some gooey caramel thrown in to make it even more delicious.

Quick and simple. From start to finish, you can make these in under an hour with just a handful of ingredients. 

Smart shortcuts. I’ve got some shortcuts that may make your grandma cringe, but busy moms rejoice! Instead of fussing with homemade pastry crust or peeling a bunch of apples, I use some store-bought options.

Making hand pies is my secret superpower, and you’ll find more flavor options in my pie category!

Caramel Apple Empanada Ingredients

Want to make this caramel apple empanada recipe? Be sure to scroll down to the recipe card for a complete list of ingredients and measurements.

• Refrigerated pie crust – While you can use homemade pie crust if you’d like, you’ll save tons of time by buying the rolls of refrigerated pie crust dough at the store. And it surprisingly tastes great too.
• Apple pie filling – Again, you can definitely use homemade apple pie filling if you’d like, but there are so many other flavors in this recipe, you really won’t miss out by using canned. You can also use my fried apples recipe as a substitute filling.
• Cream cheese – Let this soften so it’s easy to mix with the other ingredients.
• Caramel ice cream topping – No need to make your own caramel sauce from scratch here! This works great.

Want to make Taco Bell caramel apple empanadas at home? Skip the glaze, dunk in cinnamon and sugar, then drizzle with caramel sauce to finish.

How to Make Apple Empanadas

Prepare the Dough and Filling:

• Unroll the pie crusts and cut out circles using a 4-inch biscuit cutter. Re-roll the scraps to get more circles.
• Using a 1 tablespoon scoop, spoon half a scoop of apple pie filling and half a scoop of cheesecake filling into the center of each pie crust circle.

Seal and Fill Hand Pies:

• Brush the edges of the circle with the whisked egg white.
• Fold each empanada in half and pinch the edges closed with your fingers or crimp them with a fork. Set the empanadas on a parchment paper lined baking sheet.

Prepare to Bake:

• Prick each empanada with a fork before baking to let steam escape, then brush the tops with the whisked egg yolk.
• Place the pan in the oven and bake the apple empanadas for about 15 minutes, until golden brown. Remove and cool on wire rack.

Glaze:

• Whisk together the powdered sugar, caramel ice cream topping, and milk. Add more or less milk to reach your desired consistency. 
• Dip the cooled empanadas into the caramel glaze and return to them to the parchment paper lined baking sheet or wire rack to set.

Tips and Tricks

• Change up the filling by swapping out flavors. Peach Hand Pies are amazing!
• Use a Silpat baking mat or parchment paper on your baking sheet to prevent sticking.
• Don’t be alarmed if some of your empanadas break open. This is normal and happens all the time. After cooling, they will still be delicious (and it’s why I recommend parchment paper for easy cleanup too).
• Allow the empanadas to cool completely before glazing so the glaze doesn’t melt.
• Want to make homemade apple pie filling? Check out these delicious Apple Hand Pies.

Recipe FAQs

More Easy Dessert Recipes

Can’t get enough caramel and apples? Readers love my caramel apple cupcakes! Or try my caramel apple cheesecake bars.

• This easy and delicious Chocolate Eclair Cake is perfect, especially with this Chocolate Ganache Frosting on top!
• Apple Crumble or Apple Crisp? I will take both please!
• Make these easy, ooey gooey chewy Rice Krispie Treats that are perfect for any occasion!
• Lemon Hand Pies or Blueberry Hand Pies, doesn’t matter! They are both delicious!
• Make these Mini Pecan Pies that are packed full with all the same big flavors!

Print

Caramel Apple Empanadas

Easy Caramel Apple Empanadas recipe with a sweet cheesecake filling. Baked, not fried, and ready in no time!

Course Pies and Tarts

Cuisine Mexican

Keyword apple, caramel apple, dessert empanadas, empanadas, hand pies

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Rest Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 24 servings

Calories 289kcal

Author Aimee Shugarman

Ingredients

For the empanadas

• 2 boxes refrigerated pie crust 14.1 ounce each
• 1 can apple pie filling 20 ounce
• 1 package cream cheese, softened 8 ounce
• ⅔ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg separated

For the glaze

• 2 ½ cups powdered sugar
• ¼ cup caramel ice cream topping
• 2 Tablespoons milk

Instructions

• Preheat oven to 425 degrees F. Remove pie crusts from their packaging and allow to come to room temperature.
• In two small bowls, separate egg white from egg yolk. KEEP BOTH. Whisk each one separately. Set aside.
• Dump apple pie filling into a small bowl. Chop up apple slices into small bits. Set aside.
• In a mixing bowl, beat cream cheese with granulated sugar and vanilla extract until smooth and creamy.
• Unroll pie crusts and cut circles using a 4-inch circle biscuit cutter. Re-roll the scraps once to get more circles.
• Using a 1 Tbsp scoop, spoon half a scoop of apple pie filling and half a scoop of cheesecake filling into the center of each pie crust circle. Brush the edges of the circle with the whisked egg white.
• Fold each empanada in half and pinch the edges close (either by folding or pressing with a fork). Place on a parchment paper lined baking sheet. Repeat for remaining apple hand pies.
• Prick each empanada with a fork before baking. Brush tops of empanadas with whisked egg yolk, in a thin, even coating. 
• Bake apple empanadas for about 15 minutes, until golden brown. Remove and cool on wire rack.
• Make the glaze by whisking together powdered sugar with caramel ice cream topping and milk. Add more or less milk to desired consistency. For a thicker glaze (like I used), I did 2 Tbsp milk. Add up to 4 Tbsp for a thinner glaze.
• Dip cooled empanadas into the caramel glaze and return to parchment paper lined baking sheet to set.

Notes

• Change up the filling by swapping out flavors. Peach Hand Piesare amazing!!
• Use a silpat baking mat or parchment paper on your baking sheet to prevent sticking.
• Don’t be alarmed if some of your empanadas break open. Allow them to cool before glazing.
• Want to make homemade apple pie filling? Check out these delicious Apple Hand Pies.
• Store hand pies in an airtight container at room temperature for up to 3 days. Or freeze for up to 3 months.
• See blog post for more recipe tips and tricks.

Nutrition

Serving: 1piece | Calories: 289kcal | Carbohydrates: 43g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.001g | Cholesterol: 16mg | Sodium: 189mg | Potassium: 62mg | Fiber: 1g | Sugar: 23g | Vitamin A: 147IU | Vitamin C: 0.4mg | Calcium: 20mg | Iron: 1mg

Easy Pie Recipes

Key Lime Pie With Meringue

Easy Chocolate Meringue Pie Recipe

No Bake Banana Split Cheesecake Recipe

Easy Caramel Cream Pie

Easy Caramel Apple Empanadas are baked hand pies with a sweet apple pie and cheesecake filling topped with caramel glaze!

When fruit is in season, it’s the perfect time to bake a pie. Thanks to the inspiration from my own grandma, baking fruit pies has become so fun and easy. I’ve got all the tips and tricks you need, from what kind of pie crust, to choosing the perfect fruit. The only question left is which Fruit Pie Recipe are you going to start with first?

Aimee’s Notes

It’s so hard to narrow down my favorite pie recipe. But just like my grandma, I would have to choose fruit pies in general are my favorite to bake. My grandma always told me stories of baking pies for my grandpa every week.

Of course their favorite was blueberry pie, which happens to be mine too.

One admission. I normally choose a pre-made refrigerated pie crust. I love the semi-homemade option. However, if you love everything from scratch, I do have options below.

I’ve gathered up 9 of my favorite fruit pies. I hope you love them too.

xo,

Pie Crust Recipes

Homemade Pie Crust

How to Make a Graham Cracker Pie Crust

Oreo Pie Crust Recipe

Depending on the recipe, you’ll choose one of these easy pie crust options. Or you can always find refrigerated (and frozen) pie crusts at the grocery store. There are even premade graham cracker and Oreo crusts too.

Homemade Fruit Pie Recipes

Blueberry Pie

With juicy blueberries and an extra flaky crust, this is the only blueberry pie recipe you’ll ever need.

Get The Recipe

Old Fashioned Banana Cream Pie

The flaky pie crust, rich, creamy custard filling and the fluffy whipped topping make for a delicious chilled dessert that always hits the spot.

Get The Recipe

Strawberry Pie

A flaky pie crust, berries, JELL-O gelatin, and whipped cream combine to create the ultimate summer dessert.

Get The Recipe

Apple Pie

Just like mom used to make, this homemade Apple Pie recipe is a classic you need to have in your baking repertoire.

Get The Recipe

Cherry Pie

Full of real cherries and just a touch of cinnamon spice, this is the BEST Cherry Pie recipe you will ever make!

Get The Recipe

Lemon Chiffon Pie

Lemon Chiffon Pie is cool and creamy, with the perfect balance of sweet-tart flavors. Bright, citrusy, and oh-so-silky, this classic pie recipe is sure to be a hit!

Get The Recipe

Peach Pie Recipe

One of summertime’s best fruits is showcased in this perfect Peach Pie recipe. A beautiful lattice crust with spiced fresh peach filling.

Get The Recipe

Pineapple Pie

My Pineapple Pie recipe is loaded with tangy pineapple, creamy coconut, and delicious rum flavoring. This is a no-bake recipe with only 20 minutes of prep time!

Get The Recipe

Key Lime Pie

With a homemade graham cracker crust and fresh squeezed juice from real key limes, this Key Lime Pie recipe is the only one you’ll ever need.

Get The Recipe

If you love eating cookie dough straight out of the bowl, these easy Cookie Dough Truffles Recipes are for you! All the flavor, no eggs, and freezer friendly too.

Aimee’s Recipe Notes

I love eating cookie dough, sometimes even more so than baking cookies! And I know some of you have concerns, so here are my top tips.

Skip the egg. Since we’re not baking, there is no egg needed here.

Heat treat the flour. This gets rid of any micro-organisms that might be growing. You can also heat treat cake mix too!

Freeze. I freeze most of my truffles before dipping. Just use a cookie scoop and freeze them on a cookie sheet for about an hour. Remove from freezer, shape into balls, and dip in melted chocolate. You can then freeze again for longer storage.

Chocolate- I love using Ghirardelli melting wafers to dip truffles. It melts smooth and tastes amazing.

7 Cookie Dough Truffles Recipes

1

Chocolate Chip Cookie Dough Truffles

Chocolate Chip Cookie Dough Truffles are an easy, no bake recipe for any occasion. Delicious, egg free cookie dough dipped in melted chocolate are the ultimate dessert idea!

Get The Recipe

2

Peanut Butter Cookie Dough Truffles

Who can resist sweet bites of cookie dough filled with Reese’s pieces? Peanut Butter Cookie Dough Truffles have all the peanut butter and chocolate flavor you crave!

Get The Recipe

3

Snickerdoodle Cookie Dough Truffles

Snickerdoodle Cookie Dough Truffles. Enjoy your favorite childhood cookie in truffle form! This egg free cookie dough is rolled in white chocolate and dusted with cinnamon sugar.

Get The Recipe

4

Funfetti Cookie Dough Truffles

Funfetti cookie dough is rolled into tasty truffles in this easy dessert recipe. Dipped in white chocolate and covered in sprinkles, these Funfetti Truffles are a hit for birthday and graduation parties!

Get The Recipe

5

Monster Cookie Dough Truffles

Monster Cookie Dough Truffles have it all! A soft cream cheese center is packed with peanut butter, M&Ms, oats and mini-chocolate chips in these easy truffles.

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6

Andes Mint Cookie Dough Truffles

Cookie Dough Truffles with the cool flavor of Andes mint! These candies are inspired by chocolate chip cookie dough and everyone’s favorite chocolate covered mints.

Get The Recipe

7

Pumpkin Chocolate Chip Cookie Dough Truffles

The classic Chocolate Chip Cookie Dough Truffle just got a touch of Pumpkin! These delicious truffles are full of fall spices and dipped in rich chocolate.

Get The Recipe

More Dinners & Desserts

8 Homemade Coffeehouse Recipes

My Easter Menu- What I’m Making This Holiday

5 Easy Banana Pudding Recipes

The Best Brownie Recipes (Classic, Fudgy, Creative Flavors)

Every birthday deserves a special cake. I’ve collected 15 of my Best Birthday Cake Recipes so you can celebrate with someone special by creating their favorite dessert.

Aimee’s Recipe Notes

Everyone should have the dessert they love for birthdays. I know I have a favorite (have you tried my watergate cake?), as does my husband (hello strawberry cake recipe).

Of course a side of vanilla ice cream, or a classic cheesecake could make a great dessert too. But, if you’re looking to impress family and friends, start with one of my cakes from scratch.

For best results, use my tips on how to freeze cake to properly store leftovers.

And don’t forget to try my showstopping cheesecake cakes too.

Happy Birthday!

15 Best Birthday Cake Recipes

1

The Best Chocolate Cake Recipe

If you’re looking for the most amazing Chocolate Cake with Chocolate Buttercream Frosting, look no further. This from scratch recipe is perfect. Rich and fudgy and easy to make!

Get The Recipe

2

Yellow Cake Recipe

Skip the cake mix. Make a perfect Yellow Cake with Double Fudge Frosting from scratch instead! This version of the birthday cake favorite is 100% homemade. Tender, moist crumb with loads of fudgy frosting.

Get The Recipe

3

Red Velvet Cake

Red Velvet Cake is a beautiful two-layer cake that’s soft and moist and topped with a delectable, rich cream cheese frosting. It makes for a stunning and delicious birthday cake dessert!

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4

The Best Coconut Cake Recipe

I’ve bought too many frozen coconut cakes in my life that I knew I had to create a homemade version. This cake is moist and delicious and I know you’ll love the texture too.

Read More

5

The Best Carrot Cake Recipe

Carrot cake is hands down my favorite cake. I’ve created the ultimate, moist cake for you to enjoy, just how I like it. Packed with carrots and nuts, and covered in cream cheese frosting!

Get The Recipe

6

Vanilla Cake Recipe

Looking for the BEST Vanilla Cake recipe? This vanilla layer cake is moist with a tender crumb and lots of vanilla flavor. Just add your favorite frosting and serve!

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7

Strawberry Layer Cake Recipe

This moist cake is bursting with natural strawberry flavor! Beautiful Strawberry Cake layers are covered in an irresistible buttercream frosting. No food coloring or artificial flavors. Just a picture perfect summery dessert!

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8

Dark Chocolate Cake Recipe

Looking for an intense chocolate cake recipe? This tried and true Dark Chocolate Cake is full of rich cocoa flavor. Topped with smooth vanilla frosting, the moist and sweet cake is perfect for any occasion!

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9

The Best White Cake Recipe

The search is over for the perfect classic cake recipe to add to your repertoire. This White Cake is impossible to beat since it’s simple, versatile, and oh-so-delectable.

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10

The Best German Chocolate Cake

The best homemade German Chocolate Cake recipe from scratch! It’s decadent and sweet, with rich chocolate cake layers topped with sticky coconut pecan frosting. Add some chocolate buttercream frosting to put this cake recipe over the top!

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11

Watergate Cake

Watergate Cake brings together pistachio, coconut, and pudding in a delicious layer cake! A light whipped frosting and pecans on top make it hard to stop at just one slice.

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12

Funfetti Cake

A beautiful, two layer, from scratch vanilla Funfetti Cake! Topped with my homemade vanilla frosting recipe, this is a fun and festive treat.

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13

Raspberry Lemon Cake

If you need a break from regular chocolate or vanilla cake, this Raspberry Lemon Cake has a fresh and fruity flavor is just what you need. It’s easy to make and quick to assemble. And, if you’re anything like me, this refreshing flavor combination marks the coming of summer.

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14

Lemon Coconut Cake

My Lemon Coconut Cake recipe is light, fluffy and the perfect treat. You’ll love the homemade lemon curd, rich cream cheese frosting, and white cake made from scratch. 

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15

Brownie Ice Cream Cake

Brownie Ice Cream Cake has layers of fudgy brownie, cookies and cream ice cream, and hot fudge sauce. Make this decadent frozen dessert ahead of time and stash it in the freezer for your next special occasion!

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More Delicious Round Ups

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Winter Dessert Recipes

Crowd-Pleasing Super Bowl Recipes

25 Valentine’s Day Desserts

This skillet Bruschetta Salmon recipe is ready in 30 minutes. Fresh and flavorful, dinner is easy and delicious.

Aimee’s Recipe Notes

If you love fresh flavors combined with easy dinners, this is for YOU.

Using an oven safe skillet, you’ll quickly season and cook the salmon, while preparing the delicious bruschetta topping.

Serve them together for an easy, flavorful meal. Add a side of rice, pesto pasta, caesar salad, or quinoa to finish.

ENJOY!

Easy Dinners

Instant Pot Salisbury Steak

Instant Pot Beef Broccoli

Layered Chicken Taco Salad

Instant Pot French Onion Soup

Print

Bruschetta Salmon Recipe

This Skillet Bruschetta Salmon recipe is ready in 30 minutes. Fresh and flavorful, dinner is easy and delicious.

Course Main Dish

Cuisine American

Keyword salmon, seafood

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4 servings

Calories 101kcal

Author Aimee Shugarman

Ingredients

For the Bruschetta Topping

• 1 Tablespoon olive oil
• 1 Tablespoon white balsamic vinegar
• ¼ cup chopped red onion
• 2 cloves garlic, finely chopped
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ cup fresh basil, cut into thin strips
• 3 roma tomatoes, chopped
• 1 avocado, pitted and diced

For the Salmon

• 2 Tablespoons olive oil
• 24 ounces fresh salmon, cut into 4 filets of 6 ounce each
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

• Preheat the oven to 425 degrees F.
• In a bowl, combine bruschetta ingredients. Stir to combine and cover with plastic wrap. Refrigerate until ready to serve.
• Add 1 Tablespoon of olive oil to the bottom of an oven safe skillet (or baking dish). Place salmon filets into the dish, skin side down (if they have skin).
• Drizzle 1 Tablespoon of olive oil over the top of the salmon and season with salt and pepper.
• Bake salmon for 12-15 minutes until salmon reaches desired doneness (internal temperature should be 140 degrees F). It should flake easily when done.
• Add bruschetta topping and serve immediately.

Notes

• Cooking time will vary depending on the thickness of the salmon portions.
• You can make the bruschetta topping up to 24 hours in advance.
• Serve salmon with rice, pasta or caesar salad.

Nutrition

Serving: 1filet | Calories: 101kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 438mg | Potassium: 23mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.1mg