There are few things better than the smell of delicious banana bread baking in the oven. This easy banana bread recipe is one of those cozy, go-to recipes that never goes out of style. It’s simple to make, uses overripe bananas, and comes together with basic pantry ingredients. No fancy equipment required.

If you have bananas sitting on the counter with brown spots or black spots, this recipe is the best way to use them up. In fact, the riper the bananas, the better the flavor. This recipe has been a family favorite for years, and is truly my go-to banana bread recipe when I want something comforting and homemade.

Why This Is the Best Banana Bread Recipe

• Uses over-ripe bananas for the best flavor
• Simple ingredients you already have on hand
• A quick bread that’s easy enough for first-time bakers
• Moist, tender crumb with a delicious banana flavor
• Easy to customize with walnuts, blueberries, or chocolate chips

We’re always joking about the cemetery of dying bananas in our freezer. You will never find yourself with missing bananas if you always stash a few ripe ones in your freezer. Simply keep ripened bananas in a freezer-safe bag until you’re ready to bake. When you are going to make banana bread or muffins, simply take a few out and set them on the counter to thaw. They peel very easily when thawed to room temperature. They also mash well and work perfectly in this recipe.

Ingredients for the Easy Banana Bread

Dry Ingredients

• 2 cups purpose flour
• 1 cup sugar (white sugar / cane sugar)
• 1 teaspoon salt
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg

Wet Ingredients

• 3 large bananas, very ripe (with brown or black spots)
• 8 tablespoons salted butter, slightly melted butter
• 2 eggs at room temperature
  • or 2–3 tablespoons Greek yogurt or sour cream
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda dissolved in 1 tablespoon water

Optional Add-Ins

• Chopped walnuts for a nutty flavor
• Blueberries
• Semi-sweet chocolate chips for chocolate banana bread

Step-by-Step Instructions

1. Preheat oven to 350°F. Prepare a bread pan (9×5 or x4-inch loaf pan) by greasing with butter or lining with parchment paper.
2. In a large mixing bowl, mash the mashed bananas using a fork or wooden spoon until mostly smooth.
3. Add the melted butter and stir to combine. Mix in the eggs (or yogurt), vanilla extract, and baking soda mixture.
4. In a medium bowl, whisk together the dry ingredients: flour, sugar, salt, cinnamon, and nutmeg.
5. Add the wet ingredients to the flour mixture and stir gently until just combined. Avoid overmixing; this is key for a moist banana bread recipe.
6. Fold in walnuts, blueberries, or chocolate chips if using.
7. Pour batter into the prepared loaf pan, smoothing the top.
8. Bake for 45–55 minutes, checking at the 30-minute mark. If the top is browning too quickly after about 20-30 minutes of baking, loosely cover with aluminum foil. The foil will also help the bread batter to stiffen and bake.
9. Use a sharp knife, or a toothpick inserted into the center of the loaf to test for doneness. The inserted knife should come out clean.
10. Let the bread rest in the pan for 10 minutes. Use a sharp knife to loosen the bread from the edge of the pan. Then transfer to a wire rack to cool completely.

Tips for the Best Results

• Use bananas with lots of brown or black spots. These are the best bananas for baking.
• Let ingredients come to room temperature before mixing.
• Don’t overmix the batter. This keeps the crumb tender.
• Store the whole loaf in an airtight container or wrap tightly in plastic wrap.
• Banana bread tastes even better the next day after flavors settle.

How to Store & Freeze Banana Bread

• Room Temperature: Store wrapped in plastic wrap or an airtight container or large Ziplock bag for 3–4 days.
• Freezer: Wrap slices or the whole loaf in freezer wrap and place in a freezer-safe bag for up to 3 months. You can also cut individual pieces and wrap in plastic wrap and store in freezer-safe bags and take out pieces as desires. Thaw at room temperature before serving.

Easy Variations

• Banana Nut Bread: Add chopped walnuts
• Easy Chocolate Chip Banana Bread: Fold in chocolate chips
• Blueberry Banana Bread: Gently fold in fresh or frozen blueberries
• Banana Muffins: Pour batter into muffin tins and bake 18–22 minutes

Final Thoughts

This banana bread is once of our favorite recipes because it’s easy to make and uses up our ripe bananas! It makes the house smell so good, and it’s perfect for breakfast, lunch, or a snack as well! It’s a very adaptable recipe, whether you want to add walnuts, chocolate chips, blueberries or anything else you can think of. Whether you’re baking for the first time or using up a freezer stash of bananas, I know you and your family will love this recipe.

If you try this recipe, I’d love to hear how it turned out! Make sure to tag us on our Instagram or Facebook page and share your photos.

Here’s the printable version of the Easy Banana Bread Recipe:

Print

Easy Banana Bread Recipe

Course Breakfast, Lunch

Cuisine American

Keyword Banana Bread

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Servings 8 slices

Equipment

• 1 Hand Mixer

Ingredients

• 2 cups All Purpose Flour
• 1 cup Sugar
• 1 tsp Salt
• 1/2 tsp Cinnamon
• 1/2 tsp Nutmeg
• 2 Eggs or 2-3 Tbsp Yogurt
• 3 Bananas Ripened and mashed
• 8 Tbsp Salted Butter Slightly Melted
• 1 tsp Baking Soda Dissolved in 1 Tbsp Water
• 2 tsp Vanilla
• 1 cup Chopped Walnuts if desired, Blueberries, Chocolate Chips, etc.

Instructions

• Preheat oven to 350 degrees F. Spray a loaf pan with non-stick cooking spray or grease with butter and set aside.
• Melt a stick of butter (8 Tbsp) in a separate pan until soft. Allow to cool.
• Into a mixing bowl, add 3 ripe bananas and mash with a fork.
• Add vanilla extract and egg to the bananas and quickly blend with a hand mixer or fork. Add butter once cooled.
• In a second mixing bowl, whisk together the flour, sugar, salt, baking soda (dissolved in water), nutmeg and cinnamon.
• Add the wet ingredients to the dry ingredients and blend together with a spatula until just combined. Add the chopped walnuts at this time and gently blend in with spatula. (This would also be the time to add in your blueberries or chocolate chips if desired)

  Pour the batter into prepared loaf pan and bake for 45-55 minutes until a toothpick or sharp knife inserted comes out clean. See notes about top browning and getting the dough to set below.
• Note: You might need to cover the top of the bread with foil after 20 minutes of baking if the bread is browning on top quickly. Check the bread by inserting a sharp knife after 30 minutes and continue checking every 5-10 minutes until the knife comes out clean. Creating a loose foil tent on top will also help the dough to set and the bread to bake on the inside.

The post Easy Banana Bread Recipe appeared first on Sweetie Pie and Cupcakes.

This guide will walk you through my favorite homemade gingerbread house recipe, how to bake sturdy gingerbread pieces, royal icing tips for assembly, a gingerbread house template printable, decorating ideas, and common questions so your gingerbread house stands strong all season long. This is a perfect holiday project for bringing family together and having some fun.

What Makes a Great Gingerbread House?

A good gingerbread house isn’t just about flavor, it’s about structure. For the walls and roof to hold together, the dough needs to be strong and not spread too much in the oven. The pros even make “construction gingerbread” that’s stiffer and firmer than regular cookies so the walls stay flat and square and hold up under all that yummy candy decor.

But don’t worry, with a few simple tips and your own holiday inspired creativity, you’ll have a sturdy house to decorate with candies, icing, and loads of imagination.

Gingerbread House Ingredients (scroll to print the recipe card below)

Gingerbread Dough Ingredients

• 2 1/2 – 3 cups flour
• ½ tsp baking soda
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• ½ tsp ground pumpkin pie spice
• ¼ tsp ground clove
• ½ tsp salt
• 10 tbsp salted butter, slightly warmed
• ¾ cup packed brown sugar
• ¼ cup regular sugar
• 1 large egg
• ½ cup dark molasses
• 2 tsp vanilla

Royal Icing Ingredients:

• 3 cups powdered sugar (confectioner’s sugar)- may need extra to get the icing the right consistency
• 1/2 tsp vanilla extract
• 1 tbsp meringue powder or 2 egg whites from pasteurized eggs (or 2 tsp light corn syrup – this will make the icing take longer to dry, but it’s more common to find in the pantry)
• 3-5 tbsp water (use way less water if using egg whites)
• 1/4 tsp salt

Needed for Assembly & Decoration

• Royal icing (your “glue” for the house)
• For design and decor: Assorted candies, chocolate, sprinkles, coconut flakes (looks like snow!)
• Templates for walls, roof, and unique RV shapes
• Parchment paper and baking sheets

How to Make & Bake Gingerbread House Pieces

Step 1: Make the Gingerbread Dough

In a large bowl, whisk together all your dry ingredients: flour, baking soda, spices, and salt.

In another medium bowl, use a hand mixer to cream the butter and sugars together. Then add the egg, molasses, and vanilla extract. Mix until smooth.

Fold the wet and dry ingredients together with a wooden spoon. You can use your hands to knead the dough a few times to bring it together. It should be more on the dry side (like cookie dough). If your dough feels too moist, add a little extra flour. If it’s too dry, add a teaspoon of water at a time until it holds together.

Once the dough is brought together, split it in two, and wrap both doughs in plastic wrap and shape into discs. Place these discs in the refrigerator and allow to chill for about a half hour while you prep the cutting station.

Step 2: Roll & Cut Your Shapes

Grab the free Gingerbread House Template Printable and cut out the shapes for the parts of the house. Remember, you will need two of each house part.

When you are ready to roll and cut your gingerbread house shapes, lay parchment paper on your counter and put a portion of dough on top. Either flour the top of the dough lightly or place a second sheet of parchment over the dough and roll it to an even thickness using a rolling pin.

Use your house templates to cut out walls, roof panels, and unique pieces for your gingerbread house (or in my case, an RV). We recommend leaving the dough shapes on the parchment paper and picking up the parchment paper and simply transferring them to baking sheets. This way, you won’t ruin your dough cut-outs by trying to lift them off of the paper.

Step 3: Bake for Strength

Bake at 350°F for about 7-9 minutes on one side, then rotate the baking sheet and bake another 7–9 minutes. Smaller or thinner pieces may take less time. You want the edges to just begin to darken. This helps ensure the gingerbread will be firm for building.

Let the pieces cool completely on the baking sheet or a flat wire rack before assembly. Do not stack pieces before cooling, as this can cause breakage.

The Best Royal Icing (Glue for Your House)

Royal icing is essential for holding your house together. It dries hard and strong, and it’s perfect for gluing walls and roof pieces. Traditional royal icing is made with meringue powder, powdered sugar, and a little water until combined. You can use egg whites from pasteurized eggs in place of the meringue powder (the sugar and acid as well as the heat from the pasteurization of the eggs, should make it safe to eat). In substitution of the meringue powder or egg whites, you can use light corn syrup, but this will make the icing take longer to dry. Remember to add water sparingly to the ingredients, and mix until you get the consistency of icing.

Load the royal icing into a piping bag and use decorating tips, or a Ziplock bag with one of the bottom corner tips cut off, and pipe generously along the edges of the gingerbread pieces when building.

Pro tip: Let each section dry partially before adding another piece. The more patient you are, the stronger your house will be!

How to Assemble Your Gingerbread House

1. Create a strong base: Use a board or tray covered with foil or parchment.
2. Pipe royal icing along edges where walls meet.
3. Attach the front panel and one side first, then prop with cans or jars until partially dry.
4. Continue with the other side and back panel, piping icing into all seams to strengthen the bonds.
5. Let this basic structure set at room temperature for at least an hour before adding the roof.
6. Glue roof panels once walls are stable, holding them in place as icing sets.
7. After the house structure is secure, start decorating!

Pro tip: Professional bakers often let walls dry for hours before adding the roof to avoid collapse.

Decorate with Holiday Candy & Creativity!

Now that your gingerbread house is glued together, it’s time for the fun part, decorating!

• Use gumdrops, mini candy canes, peppermint swirl candies, sprinkles, coconut flakes for “snow,” gumdrops, edible metallic beads, marshmellows, licorice, M&M’s for pretend lights, Hershey Kisses chocolates, pieces.
• For candy windows, crushed hard candies can melt into “stained glass.”
• Pipe decorative details with color royal icing.
• Get creative: decorate the house the way YOU want it. For example, for my Gingerbread RV house, I added a license plate, peppermint wheels, a wreath for the door, a few gingerbread Christmas trees, and people standing outside RV!

Never be afraid to adapt the gingerbread house to your liking! There are no rules in decorating, just have fun.

I use the Wilton tips and bags to decorate the gingerbread house. You can get those online or at a Michaels store near you. If you need something in a hurry, Ziplock bags work great too. Just fill the bag with icing and then cut just a tiny bit off of one of the bottom corners of the bag.

Fun Family Tip: Make enough gingerbread ahead of time to have a gingerbread house competition. Give every team enough to make a complete house and lay out an assortment of candies and decorations. Then give everyone a time limit, say a few hours, and enjoy the night! Put on some Christmas music and then judge the best house and give a prize at the end.

Common Questions About Gingerbread House Making

Q: Why does my gingerbread warp in the oven?
This happens when dough spreads. Roll to an even thickness, chill before baking, and bake pieces until firm so they stay flat and straight. Also make sure the parchment paper is not pulling up around the edges of your baking pan and bending the dough while cooking.

Q: Can I decorate pieces before assembly?
Yes! Decorating sides while flat makes detailed piping easier and less messy than doing it after the house stands.

Q: How long should I let the house dry?
Allow at least an hour before the roof goes on. Let the whole gingerbread house dry overnight before transporting if possible for the strongest bond.

Q: Can I make pieces ahead of time?
Yes, you can bake and cool gingerbread shapes up to a week ahead and store them covered at room temperature.

Final Tips for Success with Baking your Gingerbread House

• Use parchment paper for an easy non-stick surface while baking and cooling.
• Make your dough firm enough to hold shape but still tasty. That’s the balance between construction-grade gingerbread and dessert cookie texture.
• Let kids help with decorating and don’t worry about being perfect! It’s the best way to make happy memories during the holidays.
  

This gingerbread house project is a great way to get creative, celebrate the season, and end up with a tasty edible centerpiece. Don’t forget to enjoy eating all your hard work!

We want to see your gingerbread house! Make sure to tag us on Instagram @SweetiePieAndCupcakes or over on Facebook at our Sweetie Pie and Cupcakes page. Have questions or want help with templates or royal icing recipes? Just ask below! Happy Holidays!!!

Here’s the Gingerbread House Recipe for Printing

Print

Gingerbread House Recipe

Grab the recipe for the gingerbread dough below to make your own gingerbread house from scratch!

Course Dessert

Cuisine American

Keyword Gingerbread House

Prep Time 1 hour hour

Cook Time 1 hour hour

Servings 4 people

Equipment

• 1 Hand Mixer
• 1 Parchment Paper Roll
• 1 Rolling Pin

Ingredients

Gingerbread House Dough

• 2 1/2 to 3 Cups Flour Start with 2 1/2 cups and reserve 1/2 cup flour and use if needed to thicken dough
• 1/2 tsp Baking Soda
• 2 tsp Ground Ginger
• 2 tsp Ground Cinnamon
• 1/2 tsp Pumpkin Pie Spice
• 1/4 tsp Ground Clove
• 1/2 tsp Salt
• 10 tbsp Salted Butter Slightly Warmed
• 3/4 cup Brown Sugar packed
• 1/4 cup Sugar
• 1 egg
• 1/2 cup Dark Molasses
• 2 tsp Vanilla extract

Royal Icing

• 3 cups flour
• 1/2 tsp Vanilla extract
• 1 tbsp Meringue Powder Or 2 tsp Light Corn Syrup (use less water), Or 2 egg whites from pasteurized eggs only (use less water)
• 3-5 tbsp Water Use water sparingly- add it a tbsp at a time
• 1/4 tsp Salt

Instructions

Gingerbread House Dough

• In a large bowl, whisk together all your dry ingredients: flour, baking soda, spices, and salt.

  In another medium bowl, use a hand mixer to cream the butter and sugars together. Then add the egg, molasses, and vanilla extract. Mix until smooth.
  
• Fold the wet and dry ingredients together with a wooden spoon. You can use your hands to knead the dough a few times to bring it together. It should be more on the dry side (like cookie dough). If your dough feels too moist, add a little extra flour. If it’s too dry, add a teaspoon of water at a time until it holds together.
  
• Once the dough is brought together, split it in two, and wrap both doughs in plastic wrap and shape into discs. Place these discs in the refrigerator and allow to chill for about a half hour while you prep the cutting station.
  
• Grab the free Gingerbread House Template Printable and cut out the shapes for the parts of the house. Remember, you will need two of each house part.

  When you are ready to roll and cut your gingerbread house shapes, lay parchment paper on your counter and put a portion of dough on top. Either flour the top of the dough lightly or place a second sheet of parchment over the dough and roll it to an even thickness using a rolling pin.

  Use your house templates to cut out walls, roof panels, and unique pieces for your gingerbread house (or in my case, an RV). We recommend leaving the dough shapes on the parchment paper and picking up the parchment paper and simply transferring them to baking sheets. This way, you won't ruin your dough cut-outs by trying to lift them off of the paper.
  
• Bake at 350°F for about 7-9 minutes on one side, then rotate the baking sheet and bake another 7–9 minutes. Smaller or thinner pieces may take less time. You want the edges to just begin to darken. This helps ensure the gingerbread will be firm for building.

  Let the pieces cool completely on the baking sheet or a flat wire rack before assembly. Do not stack pieces before cooling, as this can cause breakage.
• Create a strong base:

  1. Use a board or tray covered with foil or parchment.

  2. Pipe royal icing along edges where walls meet.

  3. Attach the front panel and one side first, then prop with cans or jars until partially dry.

  4. Continue with the other side and back panel, piping icing into all seams to strengthen the bonds.

  5. Let this basic structure set at room temperature for at least an hour before adding the roof.

  6. Glue roof panels once walls are stable, holding them in place as icing sets.

  7. After the house structure is secure, start decorating!
  

Royal Icing (the glue for the house)

• Royal icing is essential for holding your house together. It dries hard and strong, and it's perfect for gluing walls and roof pieces.

  Traditional royal icing is made with meringue powder, powdered sugar, and a little water until combined. You can use egg whites from pasteurized eggs in place of the meringue powder- just use less water if using egg whites (the sugar and acid as well as the heat from the pasteurization of the eggs, should make it safe to eat).

  In substitution of the meringue powder or egg whites, you can use light corn syrup, but this will make the icing take longer to dry.

  ***Remember to add water sparingly to the ingredients; add a little at a time and mix until you get the consistency of icing.

  Load the royal icing into a piping bag and use decorating tips, or a Ziplock bag with one of the bottom corner tips cut off, and pipe generously along the edges of the gingerbread pieces when building.

The post Easy Gingerbread House Recipe appeared first on Sweetie Pie and Cupcakes.

What makes this soup so special? It’s the combination of shredded chicken, beans, fire-roasted tomatoes, and just the right blend of spices simmered together until everything melds into a bowl of wonderful flavor.

I love making a big batch on Sunday so I can enjoy quick and satisfying lunches or dinners throughout the week. Not only is this a flavorful soup, but it’s loaded with protein and veggies. 

Recipe for Chicken Tortilla Soup:

This recipe uses chicken thighs for maximum flavor and tenderness, a mix of beans for added heartiness, and a warm blend of spices. It simmers low and slow in the crock pot, which means it’s perfect for busy days. If you’re craving something warm, filling, and full of flavor, this Chicken Tortilla Soup is the answer. Here’s the recipe:

Ingredients You’ll Need

For the soup:

• 1 package chicken thighs (boneless, skinless preferred) or shredded chicken (rotisserie chicken or leftover chicken both work!)
• 1 medium onion, diced
• 1 bell pepper, diced (any color)
• 3 cloves garlic, minced
• 1–2 tablespoons avocado oil
• 1 container (about 4 cups) chicken broth or chicken stock
• 2 tablespoons coconut sugar (or brown sugar)
• ½ teaspoon salt
• ½ teaspoon cumin
• ¼ teaspoon chili flakes
• ¾ teaspoon black pepper
• ⅛ teaspoon cayenne pepper
• ½ teaspoon onion powder
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can fire roasted tomatoes
• 1 (7 oz) can hatch chiles
• ¼ cup tomato paste
• 1 tablespoon chili powder (or 1–2 tablespoons chili sauce, to taste)
• Optional: 1 (15 oz) can corn, drained
• Juice of 1 lemon or lime
  
  For topping:

• Shredded cheddar cheese
• Tortilla chips
• Fresh cilantro

Instructions to make Chicken Tortilla Soup

1. Cook the chicken:
In a large skillet, place chicken thighs and cover with water. Cook until fully cooked through. Remove chicken, shred or chop, and set aside.

2. Sauté veggies:
In the same skillet, heat avocado oil or a little olive oil over medium heat. Add diced onion, bell pepper, and garlic. Sauté for 3–4 minutes, until slightly softened.

3. Transfer to crock pot:
Add the chicken and sautéed veggies. Rinse the can of black beans and kidney beans through water in a colander and add beans to the pot. Add a container of chicken broth. Add can of fire roasted tomatoes and tomato paste. Add the can of chilies and corn (optional). Add the sugar and spices and all remaining soup ingredients (except lemon/lime juice) into the crock pot.

4. Slow cook:
Cover and cook on low for 3–5 hours to let the flavors meld together.

5. Finish and serve:
Before serving, squeeze in the lemon or lime juice and stir well. Ladle into bowls and top with shredded cheddar cheese, crispy tortilla chips, and fresh cilantro.

Crock Pot & Instant Pot Variations

• Slow Cooker (Crock Pot): Add all ingredients to the crock pot and cook on low heat for 6–8 hours or high for 3–4 hours.
• Instant Pot: Cook on high pressure for 12 minutes, then do a quick release. Stir, taste, and serve.

Both methods make this soup a great easy weeknight meal with minimal effort.

Toppings on the Chicken Tortilla Soup (The Best Part!)

This soup shines when topped with your favorite toppings:

• Crunchy tortilla strips or chips
• Sliced avocado
• Fresh cilantro and green onions
• Shredded cheddar cheese
• Sour cream or Greek yogurt
• Lime wedges
• Hot sauce for an extra kick

Storage & Leftovers

This soup is even better the next day! Store any leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, making it one of those family favorites you’ll keep coming back to.

You can also freeze it (without the toppings) for up to 3 months. Just thaw and reheat for a quick and satisfying meal.

Why You’ll Love This Recipe

• Perfect for meal prep! See our meal prep guide for more tips!
• Uses simple ingredients you probably already have.
• Works with rotisserie chicken, chicken thighs, or even ground beef.
• Flexible- make it in a slow cooker, Instant Pot, or on the stovetop.
• Packed with delicious flavor and lots of ways to customize with toppings.
• Perfect for the first time soup maker or as a similar soup to try if you love enchilada soup.
• Naturally gluten-free (just check your toppings!)

Question and Answer for Chicken Tortilla Soup Variations 

I don’t have hatch chilies, can I use green chilies instead?

Yes, feel free to substitute any kind of chilies or peppers you love. Poblano peppers can add depth and flavor. Chipotle peppers in adobo sauce make a great southwestern type tortilla soup with a smoky flavor.

I don’t have chili sauce and all the spices, can I just use enchilada sauce instead?

Yes of course! The enchilada sauce will have many of the spices included in the recipe above. You can also add the spices in with the enchilada sauce for more flavor if you have them on hand. And feel free to use red enchilada sauce or green enchilada sauce. 

I don’t have a crock pot or don’t want to wait hours to make this recipe. Can I use a soup pot or a Dutch oven to make this chicken tortilla soup on a stove top to reduce cooking time?

Yes, simply add onions, bell peppers, and garlic cloves. Sauté until fragrant. Stir in chicken stock, fire-roasted tomatoes, beans, and corn. Season with chili powder, cumin, and salt. Add in your shredded chicken. Bring everything to a gentle simmer over medium-high heat. Simmer for 20–30 minutes, allowing the flavors to deepen. Taste and adjust seasonings. Add a squeeze of lime juice for brightness. Ladle soup into bowls, add some crumbled corn tortillas, lots of fresh cilantro, and your favorite toppings and enjoy!

I don’t have kidney beans or black beans on hand, can I use other types of beans?

Yep, pinto beans work great in this recipe! Pretty much any beans you have will work. 

​

We hope you love this soup recipe!

This flavorful chicken tortilla soup recipe is truly one of those easy recipes you’ll want to make again and again. Whether you serve it with crispy tortilla strips, avocado slices, or a splash of hot sauce, it’s guaranteed to pack a lot of flavor and satisfy the whole family.

For all those fellow soup lovers out there, this soup is perfect for any time of year, and it works great for family gatherings and parties. The next time you make this recipe, snap a photo and tag us on Instagram or Facebook! And feel free to share your personal preference for variations on spices and chilies and peppers below!

You might also love:

Easy Loaded Baked Potato Soup

Best Homemade Potsticker Soup

Easy Crock Pot Chicken Potato Parmesan Dinner

Here is the recipe card for the Chicken Tortilla Soup:

Print

Chicken Tortilla Soup Recipe

Hearty Chicken Tortilla Soup packed with chicken, beans, tomatoes, peppers, spices and toppings. Easy crockpot dinner for the family.

Course Dinner

Cuisine American, Mexican

Keyword Chicken Tortilla Soup, Soup

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Servings 4 people

Equipment

• 1 Crock pot or Pressure Cooker or Stove top pot
• 1 Pan

Ingredients

• 1 package chicken thighs or 1 cooked chicken shredded
• 1 onion diced
• 1 bell pepper diced
• 3 cloves garlic minced
• 1-2 tbsp avocado oil
• 1 container chicken broth about 4 cups, add water as needed
• 2 tbsp coconut sugar or brown sugar
• 1/2 tsp salt
• 1/2 tsp cumin
• 1/4 tsp chili flakes
• 3/4 tsp black pepper
• 1/8 tsp cayenne pepper omit if less spice desired
• 1/2 tsp onion powder
• 1 15 oz can Kidney beans drained and rinsed
• 1 15 oz can Black beans drained and rinsed
• 1 14.5 oz can fire roasted tomatoes
• 1 7 oz can hatch chilies use other chilies as desired
• 1/4 cup tomato paste
• 1 tbsp chili powder or 1-2 tbsp of chili sauce to taste
• 1 15 oz can corn drained (corn is optional)
• 1 Lime or lemon juiced

Toppings

• Shredded cheddar cheese
• Tortilla chips or strips crumbled
• Fresh Cilantro
• Avocado sliced
• Sour Cream or Greek Yogurt

Instructions

• Cook the chicken:

  In a large skillet, place chicken thighs and cover with water. Cook until fully cooked through. Remove chicken, shred or chop, and set aside.
• Sauté veggies:

  In the same skillet, heat avocado oil or a little olive oil over medium heat. Add diced onion, bell pepper, and garlic. Sauté for 3–4 minutes, until slightly softened.
• Transfer to crock pot:

  Add the chicken and sautéed veggies. Rinse the can of black beans and kidney beans through water in a colander and add beans to the pot. Add a container of chicken broth. Add can of fire roasted tomatoes and tomato paste. Add the can of chilies and corn (optional). Add the sugar and spices and all remaining soup ingredients (except lemon/lime juice) into the crock pot.
• Slow cook:

  Cover and cook on low for 3–5 hours to let the flavors meld together.
• Finish and serve with toppings:

  Before serving, squeeze in the lemon or lime juice and stir well. Ladle into bowls and top with shredded cheddar cheese, crispy tortilla chips, and fresh cilantro.
  

The post Best Chicken Tortilla Soup Recipe appeared first on Sweetie Pie and Cupcakes.

Margaritas are our favorite cocktail, and so these margarita cupcakes were on the top of our bucket list for dessert treats. They are a basic vanilla cupcake but upgraded with the perfect blend of shots of tequila and lime. The frosting recipe even has a bit of tequila in it with a hint of lime, so this margarita cupcakes recipe does not disappoint! 

Why You’ll Love These Margarita Cupcakes

• Bright fresh lime juice and zest throughout
• A perfect combination of citrus, sugar, and tequila
• Topped with frosted cupcakes that taste like mini margaritas (you’ll be the talk of the party!)
• Beautiful domed cupcake form with a sprinkle of coarse salt or lime wedge on top for contrast
• Great for Cinco de Mayo, bridal showers, or backyard barbecues

Ingredients to Make Margarita Cupcakes (makes 12 standard cupcakes)

• 1½ cups purpose flour (all-purpose flour)
• 1½ tsp baking powder
• ¼ tsp salt or pinch of table salt
• ½ cup salted butter, at room temperature (can use unsalted butter)
• 1 cup sugar
• 2 eggs, at room temperature
• Juice and lime zest from 1½ limes
• 2 tbsp tequila (use silver tequila or Patron, Jose Cuervo, etc.)
• 1 tsp vanilla extract
• ½ cup yogurt (regular, honey yogurt, or Greek yogurt)
• Optional: 1 tbsp triple sec or Grand Marnier for richer margarita flavor

To Brush on the Cupcakes After Baked

• 1-2 tbsp tequila 

Tequila‑Lime Frosting 

• 1 cup butter, at room temperature
• 2¾ cups powdered sugar (confectioners’ sugar)
• 1 tbsp fresh lime juice
• 1 tbsp tequila
• ¼ tsp salt
• Garnish: additional lime zest, coarse salt, or lime slices or wedges

Instructions to Make the Margarita Cupcakes

1. Preheat oven to 325°F. Line your cupcake pan with cupcake liners and spray the paper cups with non-stick spray. 
2. In a large bowl, whisk together dry ingredients: flour, baking powder, and salt.
3. In the bowl of an electric mixer with paddle attachment (medium-high speed), cream butter and sugar until light and fluffy (4–5 minutes).
4. Reduce mixer to medium speed and add eggs one at a time, then scrape sides.
5. Add wet ingredients: lime juice, lime zest, tequila, yogurt, and vanilla extract.
6. Lower mixer to low speed and gradually add dry ingredients. Mix just until combined—don’t overmix!
7. Use an ice cream scooper to divide cupcake batter evenly among the cupcake form liners (¾ full) and bake 25 minutes, rotating halfway. Cupcakes are done when a toothpick or sharp knife comes out clean and the tops are lightly golden brown.

Brush the Top of Cupcakes

8. Cool cupcakes for 5–10 minutes on a wire rack, then brush the tops of the cupcakes with 1–2 tablespoons tequila.
9. Once cooled completely, frost with tequila-lime buttercream

Frost the Cupcakes

10. To make the tequila lime buttercream, in the stand mixer (whisk attachment), beat butter on medium-high speed for 5 minutes.
11. Gradually add powdered sugar until fully incorporated, then whip on medium-high speed for 30 seconds.
12. Add lime juice, tequila, vanilla extract, and salt. Whip until smooth. Add more sugar if too soft.
13. Transfer frosting to a pastry bag with Wilton 1M tip (or round tip), pipe onto cupcakes, and add final lime zest. You can also use a Ziplock bag with one of the corner tips cut off to use as a makeshift frosting bag.
14. Frost with tequila-lime buttercream and garnish with lime zest, a sprinkle of coarse sugar, or a pinch of salt for a salted rim effect.

Pro Tips for Best Results

• For taller cupcake domes: chill the cupcake pan in the fridge before baking.
• Keep wet ingredients at room temperature.
• For a lighter texture, substitute up to ¼ cup vegetable oil or avocado oil for butter.
• For mini cupcakes, reduce bake time by 3–5 minutes.
• Store cupcakes in an airtight container at room temp for 2–3 days or refrigerate.

Here are Some Optional Variations

• Omit the liquor altogether and use vanilla extract instead. You can also stir in lime curd or maple syrup for flavor.
• Use sour cream or buttermilk in place of the yogurt in the recipe. 
• For a more lime cupcake, add lime zest from a fresh lime right into the batter. Then sprinkle the margarita frosting with lime zest for an extra touch of lime flavor. 
• When you frost cupcakes, add a swirl of cream cheese frosting to the top of the cupcakes
• For gluten-free version, substitute 1 cup gluten-free flour and ½ cup almond flour.

We hope you enjoy these party cupcakes!

Margarita cupcakes are the perfect dessert for summer parties, and they are a great way to bring fun to themed events. You can include this sweet treat the next time you need a creative dessert for a family or friend gathering, such as a bachelorette party or Cinco-de-Mayo celebration. The cupcake base recipe is a more delicious recipe than any white cake mix you’ll buy at a grocery store. And you can buy fresh ingredients instead of using box cake mix ensuring you get a buttery moist cupcake. 

We hope you enjoy making these from scratch, and if you do, tag us on Instagram or Facebook with your photos! If you enjoyed making these, you might also want to try our chocolate caramel cupcakes, banana cupcakes with whipcream frosting, red velvet ladybug cupcakes, or our strawberry cupcakes.

Here’s the Recipe Card for the Margarita Cupcakes:

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Margarita Cupcakes

Margarita Cupcakes with Tequila and Lime Buttercream Frosting are a hit at parties!

Course Dessert

Cuisine American

Keyword Cupcakes, Margarita Cupcakes

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 12 cupcakes

Ingredients

• 1 1/2 cups all purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup salted butter
• 1 cup sugar
• 2 eggs room temperature
• 1 1/2 lime juiced and zested
• 2 tbsp tequilla Silver tequila (Patron, Jose Cuervo)
• 1 tsp vanilla extract
• 1/2 cup yogurt (regular, honey yogurt, or Greek yogurt)

To Brush Onto Baked Cupcakes

• 1-2 tbsp Tequila Silver tequila

For Buttercream Frosting

• 1 cup salted butter room temperature
• 2 3/4 cup powdered sugar
• 1 tbsp fresh lime juice
• 1 tbsp tequila
• 1/4 tsp salt

Garnish

• 1 tbsp lime zest for tops
• 1 tsp coarse salt or coarse sugar optional
• 12 lime wedges or slices

Instructions

• Preheat oven to 325°F. Line your cupcake pan with cupcake liners and spray the paper cups with non-stick spray. 
• In a large bowl, whisk together dry ingredients: flour, baking powder, and salt.
• In the bowl of an electric mixer with paddle attachment (medium-high speed), cream butter and sugar until light and fluffy (4–5 minutes).
• Reduce mixer to medium speed and add eggs one at a time, then scrape sides.
• Add wet ingredients: lime juice, lime zest, tequila, yogurt, and vanilla extract.
• Lower mixer to low speed and gradually add dry ingredients. Mix just until combined—don’t overmix!
• Use an ice cream scooper to divide cupcake batter evenly among the cupcake form liners (¾ full) and bake 25 minutes, rotating halfway. Cupcakes are done when a toothpick or sharp knife comes out clean and the tops are lightly golden brown.
• Brush the Top of Cupcakes

  Cool cupcakes for 5–10 minutes on a wire rack, then brush the tops of the cupcakes with 1–2 tablespoons tequila.
• Frost the Cupcakes

  Once cooled completely, frost with tequila-lime buttercream. To make the tequila lime buttercream, in the stand mixer (whisk attachment), beat butter on medium-high speed for 5 minutes.
• Gradually add powdered sugar until fully incorporated, then whip on medium-high speed for 30 seconds.
• Add lime juice, tequila, vanilla extract, and salt. Whip until smooth. Add more sugar if too soft.
• Transfer frosting to a pastry bag with Wilton 1M tip (or round tip), pipe onto cupcakes, and add final lime zest. You can also use a Ziplock bag with one of the corner tips cut off to use as a makeshift frosting bag.
• Frost with tequila-lime buttercream and garnish with lime zest, a sprinkle of coarse sugar, or a pinch of salt for a salted rim effect.
  

The post Margarita Cupcakes appeared first on Sweetie Pie and Cupcakes.

Why You’ll Love These Muffins

• Tart + Bright Flavor: The tart cranberries balance perfectly with the orange flavor of fresh orange zest and juice.
• Bakery-Style Texture: Thanks to a bit of melted butter and a generous scoop of turbinado sugar on top.
• Customizable: Use blood orange, mandarin, or navel oranges depending on the season.

Cranberry Orange Muffins Make Perfect Holiday Muffins

There’s something magical about the bright citrus flavor of orange paired with the tartness of the cranberries, especially during the colder months. This cranberry orange muffins recipe was inspired by all the cozy coffee shop muffins I’ve enjoyed over the years. I love a crunchy top, a soft inside, and that sweet and tart combination that makes the whole house smell like the holidays.

Whether you’re baking for Christmas morning, meal prepping quick breads for the week, or just looking for good muffins to serve with coffee, this orange muffin recipe will soon become your new favorite holiday muffin recipe.

Ingredients You’ll Need to Make Cranberry Orange Muffins

• 2 cups all-purpose flour (or use 1 cup bread flour and 1 cup all-purpose flour for more structure)
• ⅓ cup brown sugar
• ⅓ cup white sugar or natural sweetener
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp table salt
• 1 tsp cinnamon
• ½ cup milk (room temperature), may need more milk if using bread flour in recipe
• ¼ cup fresh orange juice (I use blood oranges or mandarins for extra zing)
• ½ cup melted butter (salted butter is best) or swap in coconut oil, olive oil, vegetable oil, or avocado oil
• 2 eggs (room temperature)
• 3 tsp vanilla extract
• 2 tbsp orange zest
• 1½ cups fresh cranberries (or frozen whole cranberries, thawed for 30 min)
• 1–2 tbsp coarse sugar for muffin tops

Optional swaps: For extra moisture, try using sour cream, Greek yogurt, or even maple syrup as part of the wet ingredients. You can also add a sweet orange glaze or crumb topping after baking.

How to Make Cranberry Orange Muffins

Cook time: About 25–30 minutes
Bake time: 18-30 min (depending on size, see steps below)
Yield: Makes 12-24 fluffy muffins, cupcake sized (12 cupcake tin), or 6 large muffins (6 muffin tin)

1. Prep your muffin tin: Line a 12-cup cupcake pan or 6-cup muffin pan with paper liners (or see our homemade paper muffins cups below). Spray with cooking spray to avoid sticking.
   
2. In a large mixing bowl, whisk together the dry ingredients: flour, sugars, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together the wet ingredients: milk, orange juice, eggs, butter, vanilla extract, and orange zest.
   
   
4. Pour the wet mixture into the dry and gently stir until just combined to form a muffin batter. Don’t overmix or you’ll get dry muffins!
   
   
5. Fold in the cranberries using a measuring cup or spoon.
6. Divide batter evenly into the prepared muffin tin, filling each ¾ full.
   
   
7. Sprinkle coarse sugar over the top for a bakery-style muffin look and a delicious crunch.
   
   
8. Bake at 350°F using this trick for best results:
   • Bake 7 minutes
   • Rotate the pan and bake another 7 minutes
   • Check for doneness, and bake another 4–6 minutes as needed (large muffins will need longer baking time, about 25-30 min total, so continue rotating the muffin pan in sets of 5 minutes until all muffins are golden brown)
   • Muffins are done when a knife or toothpick inserted in the center comes out clean
9. Cool on a wire rack. Store in an airtight container or wrap in plastic wrap for 3–5 days at room temperature or freeze for longer.
   
   

Tips & Swaps for the Best Muffins

• For fluffy cranberry muffins, let your wet ingredients come to room temperature before mixing.
• Don’t use a food processor or electric mixer for this recipe. Use a fork to blend the ingredients and blend until all ingredients are mixed together. Overmixing will make the batter extremely stiff. It should be a little stiff and scoopable.
• To reduce tartness, swap out fresh cranberries for dried cranberries—just soak them in a bit of warm water to plump them.
• Use white whole wheat flour or gluten-free flour for different dietary needs.
• Want to make mini muffins? Just reduce the cook time by a few minutes.
• For moist muffins, don’t overbake—check frequently near the end of the bake time.

Tips for Taller Muffin Tops

If you’re dreaming of bakery-style muffin tops, here’s a quick trick: try substituting ½ cup to 1 cup of bread flour in place of the all-purpose flour in your flour mixture. This simple swap results in taller muffin tops, giving your cranberry orange muffins a more domed, impressive look. Just keep in mind that bread flour will make the muffins a bit more dense compared to the soft, fluffy muffins you get with standard all purpose flour. You may also need to add more liquid to the batter if you use bread flour. You can add more milk or orange juice to loosen up the batter.

For a richer flavor twist, you can also try substituting ½ cup of almond flour. It adds a subtle nuttiness that complements the bright citrus flavor of the orange zest and the tartness of the cranberries beautifully. Whether you’re using gluten-free flour, white whole wheat flour, or sticking with classic all-purpose, these variations let you make this cranberry orange muffin recipe your own.

How to Make Bakery-Style Muffin Paper Cups

Want to give your cranberry orange muffins that charming bakery-style muffin look? Skip the store-bought paper liners and make your own with just parchment paper and scissors!

Here’s how to make the homemade muffin paper cups:

1. Cut parchment paper into 7-inch x 7-inch squares. You can cut as many squares as you need for your muffin batch.
2. Place one square over each cup in your muffin tin.
3. Press the parchment down into the cups, folding the edges to help it sit in place. You can use a measuring cup or small glass to gently press the paper down and shape it evenly into the pan.

These DIY parchment liners not only make your muffins look like they came straight from a bakery, but they also help prevent sticking—especially when using coconut oil, avocado oil, or vegetable oil spray. Plus, they hold up beautifully even with heaviness of the cranberry muffin batter.

For best results, lightly spray the parchment with cooking spray before adding the batter.

Make These Muffins Again (And Again!)- You’re Family Will Love You!

Whether you’re baking for the holiday season, craving something citrusy, or just want an easy muffin recipe using simple ingredients you already have on hand, these delicious muffins deliver every time. I love baking them during cranberry season, and my family always goes crazy over them. They disappear so quickly. I always keep some frozen muffins in the freezer for those cozy days.

If you’re trying these for the first time, you might just find yourself making them again next time you spot cranberries at grocery stores!

Don’t forget to check the printable recipe below and pin this recipe to your muffin recipes board. And if you love this one, check out my blueberry muffin recipe and banana walnut muffins too!

Let me know how yours turn out!

Here’s the Printable Version of the Cranberry Orange Muffins Recipe:

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Cranberry Orange Muffins

Cranberry Orange Muffins bakery style like you get at the cafe!

Course Breakfast

Cuisine American

Keyword Cranberry Orange Muffins, Muffins

Prep Time 10 minutes minutes

Servings 6 large muffins

Ingredients

• 2 cups all purpose flour Can use bread flour to add structure, sub 1/2 cup to 1 full cup bread flour if desired
• 1/3 cup brown sugar
• 1/3 cup white sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 1/2 cup milk may need more if using bread flour
• 1/4 cup fresh orange juice
• 1/2 cup salted cutter melted
• 2 eggs
• 3 tsp vanilla extract
• 2 tbsp orange zest
• 1 1/2 cups fresh cranberries can use frozen, thaw on counter for 30 min.
• 1-2 tbsp coarse sugar for muffin tops

Instructions

• Prep your muffin tin: Line a 12-cup cupcake pan or 6-cup muffin pan with paper liners (or see our homemade paper muffins cups below). Spray with cooking spray to avoid sticking.
  
• In a large mixing bowl, whisk together the dry ingredients: flour, sugars, baking powder, baking soda, salt, and cinnamon.
• In a separate bowl, whisk together the wet ingredients: milk, orange juice, eggs, butter, vanilla extract, and orange zest.
  
• Pour the wet mixture into the dry and gently stir until just combined to form a muffin batter. Don’t overmix or you’ll get dry muffins!
• Fold in the cranberries using a measuring cup or spoon.
  
• Divide batter evenly into the prepared muffin tin, filling each ¾ full.
  
• Sprinkle coarse sugar over the top for a bakery-style muffin look and a delicious crunch.
  
• Bake at 350°F for 18-25 min. using this trick for best results:

  Bake 7 minutes

  Rotate the pan and bake another 7 minutes

  Check for doneness, and bake another 4–6 minutes as needed (large muffins will need longer baking time, about 25-30 min total, so continue rotating the muffin pan in sets of 5 minutes until all muffins are golden brown)

  Muffins are done when a knife or toothpick inserted in the center comes out clean

  Cool on a wire rack. Store in an airtight container or wrap in plastic wrap for 3–5 days at r
  

The post Cranberry Orange Muffins Bakery Style appeared first on Sweetie Pie and Cupcakes.

There’s nothing like the sweet taste of homemade plum jam. During a visit to a charming ranch near Lees Ferry, plump juicy plums were spilling over on the trees—and free to pick! We spent the afternoon harvesting 2 lbs of ripe plums and brought them home to craft this simple plum jam using just sugar and apple for natural pectin. It’s one of the most perfect fruit spreads you’ll enjoy year-round. You can use this plum jelly on toas, ice cream, and even glazed pork chops.

Picking Fresh Plums at Lees Ferry and Lonely Dell Ranch

A few weeks ago, we stumbled upon something magical: an orchard bursting with ripe plums and other fresh fruit tucked away near the Paria River bridge. We were exploring Lees Ferry’s Lonely Dell Ranch, a historic homestead nestled inside Glen Canyon National Recreation Area, when we discovered that visitors are welcome to pick fruit for free!

That’s right—according to the National Park Service, you can pick up to 5 gallons per person per day from this orchard for personal use. It’s the perfect way to spend an afternoon with a kind of wholesome, old-fashioned experience you dream about. We loaded up on juicy plums, brought them home, and turned them into the most delicious homemade plum jam.

What Makes the Lonely Dell Orchard Special?

Located just a short walk from the parking area, the orchard is part of the historic Lonely Dell Ranch. It includes a variety of fruit trees—apples, plums, peaches, apricots, and more. With the orchard in full bloom during our visit, we couldn’t resist gathering a few pounds of ripe, sun-warmed plums.

We brought our haul home in day packs and got to work crafting a simple plum jam recipe using minimal ingredients—and no pectin! This recipe is truly a great way to preserve the harvest and relive the day’s magic every time we spread it on toast.

Making a classic recipe with a few pounds of fruit

With just a small amount of plums and a large pot, you can avoid the grocery store jams filled with a large amount of sugar, and opt for a delicious jam made with an easy recipe. We had just 2 pounds of plums and with one green apple and a little sugar, we were able to make an incredible homemade jam. 

How to Pit Plums to Make Jam

Start by finding the little natural seam on the plum. Then cut along this line and chop along the side of the pit. You should be able to get a good amount of fruit off with this first cut. 

Then chop the rest of the fruit away from the pit to remove as much as you can. You should end up with a pit with just a little bit of fruit stuck to it. Feel free to suck on the pits while you work! It’s a great treat and very motivating!

Here’s the Homemade Plum Jam Recipe

Ingredients 

• 2 lbs ripe plums, seeded and roughly chopped (about 6 cups)
• ¾ cup white sugar
• 1 large Granny Smith apple, peeled, cored, chopped (natural pectin)
• Optional: a few squeezes fresh lemon juice for brightness
• Equipment: large saucepan, potato masher or immersion blender, canning jars, water bath canner

Step-by-Step Instructions for Homemade Plum Jam

1. Prepare fruit
   Wash the plums and place on a clean work surface. Use a knife to cut plums by slicing the fruit away from the pit and place the plums on a dampened clean paper towel. If you like, you can snack on the seeds while you chop off the fruit!
   
   
   
2. Cook the mixture
   In a large saucepan, combine plums, chopped granny smith apple (remove seeds), and sugar mixture over medium heat. Stir gently until sugar dissolves. 
   
   
3. Simmer
   Bring to a medium-low simmer. Lots of air bubbles will appear and a foam will form—stir regularly to avoid burning and to keep the foam down. While the plum sauce simmers, you can get glass jars ready by cleaning in warm water (or use boiling water if you going to be storing the jam jars in your pantry.
   
   
   
4. Check for thickness
   After ~15–30 minutes, a hot jam should start to form. Test jam on a cold plate (cold plate test). It’s ready when thick and coatable.
   
5. Finish & cool
   Optionally add fresh lemon juice to taste, stir well, then turn off heat and let jam cool to room temperature.
   
6. Jar & store
   Spoon into prepared jars that have been washed in hot soapy water, wipe the rims of the jars, and cover with metal lids.
   • For long-term storage, process in a water bath canner for 10 minutes. Allow the hot jars to cool. 
   • Or simply close and store in an airtight container in the fridge for up to 4 weeks.

Pro Tips for Best Results

• Always use fully ripe plums for the best sweetness and color.
• Guillotine apple adds natural pectin, helping set the jam with less sugar.
• Use a potato masher or immersion blender for a smooth texture (no seeds or skins).
• Skim foam for a clear finish—add a small knob of butter to reduce foam.
• Use the cold plate test for perfect thickness. 
• Sterilize jars properly: hot jars into a rolling boil water bath canner sealed for a safe pantry shelf life. 

FAQ – Homemade Plum Jam

Can I use frozen plums?
Yes! Thaw completely and proceed with the same process.

Are red plums or black plums better for making this homemade jam?

Both red plums and black plums make incredible jam. The best fruit is ripe fruit and many people use a mix of colored plums to make jam. Red plums tend to be more tart in flavor. Black plums tend to be sweeter and give off a richer flavor. 

Can I add cinnamon sticks to the jam mixture while it boils?

Sure, go ahead and add cinnamon sticks at the beginning of boiling to amplify the flavor of the plum jam. The cinnamon will bring a warm and spicy taste to the jam. 

Need to peel plums?
No—plum skins contain good pectin and dissolve during cooking. 

Can I skip the water bath for the jars?
Yes, for short-term fridge storage—but for pantry safety, do process the jars.

My jam isn’t setting—now what?
If still runny after cold plate test, cook 5–10 more mins, then test again. Patience is key with jam. 

What other kind of jam can I make with this jam recipe?

You can use this same recipe with blackberries to make blackberry jam, strawberries to make strawberry jam, raspberries, apricots, blueberries, the list goes on and on. The star of this recipe is the fruit, and any fresh fruit will provide the best flavor.  

How to Enjoy Easy Plum Jam

• Spread over homemade bread
• Dollop on vanilla ice cream
• Glaze pork chops or roasted chicken for a sweet-savory twist
• Use in tarts or thumbprint cookies

Final Thoughts

Making jam from free-picked plums was truly a magical experience. This easy plum jam recipe celebrates fruit season and turns them into a delicious pantry staple using simple ingredients and traditional methods. You’ll love the flavor—and the wonderful memories behind every bite!

If you enjoyed this recipe, please share it on Facebook, Pinterest, or Instagram and tag us! We’d love to see your photos!

And for more recipes like this, you can sign up for our newsletter by clicking here!

Here’s the recipe card for the homemade plum jam:

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Easy Homemade Plum Jam

Make this homemade plum jam with fresh plums. Learn to pit and make jam with simple ingredients.

Course Breakfast

Cuisine American

Keyword Homemade Plum Jam, Plum Jam

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 1 Jar

Equipment

• 1-2 Canning Jars
• 1 Medium or Large Sauce Pan

Ingredients

• 2 lbs Fresh Plums Pitted
• 3/4 cup Sugar
• 1 Granny Smith Apple Chopped and seeded
• 2 tsp Lemon Juice optional for flavor and brightness

Instructions

• Prepare fruit

  Wash the plums and place on a clean work surface. Use a knife to cut plums by slicing the fruit away from the pit and place the plums on a dampened clean paper towel. If you like, you can snack on the seeds while you chop off the fruit!
  
• Cook the mixture

  In a large saucepan, combine plums, chopped granny smith apple (remove seeds), and sugar mixture over medium heat. Stir gently until sugar dissolves. 
  
• Simmer

  Bring to a medium-low simmer. Lots of air bubbles will appear and a foam will form—stir regularly to avoid burning and to keep the foam down. While the plum sauce simmers, you can get glass jars ready by cleaning in warm water (or use boiling water if you going to be storing the jam jars in your pantry.
  
• Check for thickness

  After ~15–30 minutes, a hot jam should start to form. Test jam on a cold plate (cold plate test). It’s ready when thick and coatable.
• Finish & cool

  Optionally add fresh lemon juice to taste, stir well, then turn off heat and let jam cool to room temperature.
• Jar & store

  Spoon into prepared jars that have been washed in hot soapy water, wipe the rims of the jars, and cover with metal lids.For long-term storage, process in a water bath canner for 10 minutes. Allow the hot jars to cool. Or simply close and store in an airtight container in the fridge for up to 4 weeks.
  

The post Easy Homemade Plum Jam appeared first on Sweetie Pie and Cupcakes.

If you are looking for a neapolitan-style pizza but with a sourdough flavor, you are going to love this sourdough pizza recipe. It’s made with simple ingredients, and it’s quickly become our favorite way of making pizza. The best part is we get to use up our sourdough discard instead of throwing it out.  

Simple Sourdough Pizza Crust

The beauty in this simple recipe is you don’t have to let the dough rise for a long time. You’ll get a perfect pizza crust with very little hassle. You can even use unfed sourdough starter to make this recipe!

Also, you won’t need a rolling pin for this pizza dough! After the dough rise, you’ll simply stretch out the dough with your hands, add your favorite pizza toppings, and then bake in the oven. The sourdough crust comes out chewy and fluffy, just like restaurant style pizza!

Getting the Starter Discard ready for this Pizza Dough

We often take the jar of sourdough starter out of the fridge every few days, and in the morning, we’ll let it sit on the counter to thaw a bit. Then when we go to feed the starter, we are also measuring out the flour and water in a bowl for a pizza dough. We usually scoop out the discard right from the jar into the bowl for the sourdough pizza dough. 

​Sourdough Pizza Dough Recipe

Basic Ingredients & Equipment

• 150 g purpose flour (you can use bread flour if you like)
• 75 g warm water
• +20 g more water (if needed)
• 35 g sourdough discard
• 20 g honey
• 4 g salt
• 1 tsp olive oil, plus extra for coating
• Our homemade tomato sauce
• Toppings: fresh mozzarella, fresh parmesan, onion, bell pepper, mushrooms, pineapple, fresh basil, etc.
• Tools Needed: kitchen scale, large bowl, parchment paper, round baking sheet, plastic wrap or tea towel during rises
• Other Tools to Make Pizza Making Better: bench scraper, pizza stone, baking steel, or cast iron pan), pizza peel

Sourdough Pizza Crust Step-by-Step Instructions

1. Mix & First Autolyse

In a large bowl, combine flour and 75 g water. Add 35 g sourdough discard, and 20 g honey. Mix until a loose dough forms.

2. Form a Dough Ball

Pull and stretch the dough for about 2-5 minutes until a ball forms. Pick up the dough ball and add a drizzle of olive oil to the bowl. Place the dough into the ball and coat with oil, and then turn the oiled side up and cover the bowl with a towel. 

3. First Rise (Bulk Fermentation)

Place the covered bowl in your home oven warmed and turned off (ideal room temperature). Rest 20–30 min, then add salt and do the first stretch and fold with wet hands.

4. Stretch & Fold + Dough Ball

Rest 30 minutes more, perform a set of stretch folds, then shape into a tight dough ball. Cover and rest another 30 min. to an hour. This is considered the bulk rise, and we do not let it completely double for the rise. You don’t need a long fermentation time for this pizza recipe. 

Note: if you are not going to use the dough the same day, then place the dough back in the bowl and cover with plastic wrap and set in the fridge to use the next day. When you want to use it the next day, take it out an hour before using to allow to thaw (to make stretching the dough easier). 

5. Shape & Preheat

Prep a round baking sheet with parchment paper. Gently stretch the dough using the fists of your hands (some people prefer stretching it on a floured surface) into a 10–12″ round—leave a thicker edge on the dough. Set the dough right onto the parchment paper and round baking sheet. Brush with olive oil, sprinkle with garlic powder, oregano, and basil.

Note: If you are using a wood fired oven, you’ll place all the toppings onto the pizza and then scoop it onto a pizza peel prepped with corn meal.

6. Top It

Prepare our favorite sauce, homemade pizza sauce in a small bowl, then spread over crust. Add toppings: onion, bell pepper, mushrooms, pineapple, fresh basil, any meats you desire, mozzarella cheese, and parmesan cheese.

7. Bake

Preheat oven to 425°F and place the baking sheet topped with pizza inside. Bake for 7 min and then rotate and bake another 7 min. Rotate one more time and bake another 5 min or until bubbly and crust looks golden. 

If using an outdoor pizza oven or wood fired oven, heat to 500°F with pizza stone or baking steel inside, or use a cast iron pan or baking sheet. Transfer pizza using the peel. Bake 5 min, rotate, bake another 5 min, rotate, and check to see if it needs 5 min more—about 10-15 min total in a hot oven, until crust is crispy and cheese is melted. The hotter the oven, the less time you will need. Reduce the time considerably if your oven runs over 500°F.

8. Cool & Serve

Let rest a few minutes to firm the crust. Slice and serve warm.

Tips for Best Results with Sourdough Pizza Crust

• Use a pizza peel and stone/steel for a crispy crust—baking sheet works in a pinch
• Resting and stretching sets build a chewy, thin crust
• Honey in the dough promotes browning
• Cold ferment overnight for a more sour tang
• Room temperature dough rises best between 70–75°F
• Half-size mini pizzas are perfect for picky eaters
• Stand mixer with dough hook helps for larger batches
• Store leftover dough in a plastic bag in the fridge (next day bake or cold ferment)
• Always preheat your pizza steel or stone for best results

FAQs for Sourdough Pizza Crust

Can I use bread flour instead of purpose flour?

Yes—substitute fully or partially for a chewier crust.

What about using 00 Pizza flour?

Yes, the 00 Pizza flour will give you a more stretchy texture to the dough, close to restaurant style pizza! This flour produces a delicious crust!

Do I need a pizza stone?

No, we actually make this pizza regularly in our convection oven using a round baking sheet. A pizza stone is a great alternative as you become more experienced making pizza. A baking steel or cast iron pan works as well. If using a baking sheet, preheat it in the oven for a crisper bottom.

​What about cooking this in a wood fired pizza oven or outdoor pizza oven?

This is a great recipe for wood fired oven or outdoor pizza oven enthusiasts. Simply reduce the bake time considerably, as wood fired ovens tend to run much hotter. You might only need to cook the pizza a few minutes. 

​Do I have to use active sourdough starter in the recipe?

No you don’t have to use active starter, you can use discard for this recipe. However, we do tend to find better results and a more fluffy crust when you can use active starter discard (meaning the discard is still active and has bubbles). 

What if I don’t have a sourdough starter?

You can use instant yeast in this recipe instead of starter. You may need to add a little extra warm water to the recipe (as you won’t have the same amount of moisture from the starter). 

How do I avoid soggy crust?

Don’t add too much water to the recipe. If the dough seems too sticky, add a little flour until it pulls away from the bowl easily. This will ensure that it will bake up easily and create a crisper crust. Also make sure to bake it long enough. The crust will turn golden but will still be soft inside. You can also preheat the base of the baking sheet or stone, use a hot oven, and allow to cool slightly on the baking sheet or stone before cutting.

Can I freeze the dough?

Yes—freeze shaped dough ball tightly wrapped, thaw in fridge next day, then bake.

I want to have a pizza party and make many pizza doughs ahead of time. Can I do that with this recipe?

Yes, simply multiply out how many pizzas you need to make and then increase the ingredients accordingly. So if you need to make 4 pizzas, multiply the ingredients times 4. Mix all the ingredients together to make one dough, and allow the dough to rest and rise. Then cut the dough into equal pieces and shape them into rounds. Store them in an airtight container in the fridge overnight. Take the dough out an hour before baking. 

I’d love a thicker dough for the sourdough pizza crust. How can I thicken this recipe?

For a thicker pizza crust, simply add a little more flour and water to the recipe, and instead of stretching the dough thin, simply stretch it out leaving a thicker middle. You will need to increase the cooking time to get the crust to bake all the way through. 

Other Sourdough Recipes You Might Like:

​Easy Sourdough Bread

Easy Sourdough Starter

Fluffy Sourdough Pancakes

​Best Sourdough Pizza Crust

This sourdough discard pizza crust is a great way to elevate weekly dinners and reduce waste. With a thin, chewy, crispy crust and flavorful toppings, it’s the perfect recipe to tie into your growing sourdough content. It’s easy, family-friendly, and delicious—what’s not to love?

If you make this recipe, please share it with us at Facebook or Instagram and tag us!

And for more recipes like this, you can sign up for our newsletter by clicking here!

Here’s the Recipe Card for the Sourdough Pizza Crust:

Print

Sourdough Pizza Crust

Make this sourdough pizza crust with sourdough starter discard!

Course Dinner

Cuisine Italian

Keyword Pizza, Sourdough Pizza

Prep Time 2 hours hours

Cook Time 19 minutes minutes

Servings 2 people

Ingredients

• 150 grams all purpose flour You can use bread flour
• 75 grams warm water 20 grams more water if needed
• 35 grams sourdough discard
• 20 grams honey
• 4 grams salt
• 1 tbsp olive oil to coat dough ball
• 4-6 tbsp Homemade Tomato Sauce
• 1/3 cup Mozzarelaa Cheese
• 2 tbsp Parmesan Cheese

Instructions

• Mix & First Autolyse

  In a large bowl, combine flour and 75 g water. Add 35 g sourdough discard, and 20 g honey. Mix until a loose dough forms.
  
• Form a Dough Ball

  Pull and stretch the dough for about 2-5 minutes until a ball forms. Pick up the dough ball and add a drizzle of olive oil to the bowl. Place the dough into the ball and coat with oil, and then turn the oiled side up and cover the bowl with a towel. 
  
• 3. First Rise (Bulk Fermentation)

  Place the covered bowl in your home oven warmed and turned off (ideal room temperature). Rest 20–30 min, then add salt and do the first stretch and fold with wet hands.
  
• Stretch & Fold + Dough Ball

  Rest 30 minutes more, perform a set of stretch folds, then shape into a tight dough ball. Cover and rest another 30 min. to an hour. This is considered the bulk rise, and we do not let it completely double for the rise. You don't need a long fermentation time for this pizza recipe. 

  Note: if you are not going to use the dough the same day, then place the dough back in the bowl and cover with plastic wrap and set in the fridge to use the next day. When you want to use it the next day, take it out an hour before using to allow to thaw (to make stretching the dough easier). 
• Shape & Preheat

  Prep a round baking sheet with parchment paper. Gently stretch the dough using the fists of your hands (some people prefer stretching it on a floured surface) into a 10–12" round—leave a thicker edge on the dough. Set the dough right onto the parchment paper and round baking sheet. Brush with olive oil, sprinkle with garlic powder, oregano, and basil.

  Note: If you are using a wood fired oven, you'll place all the toppings onto the pizza and then scoop it onto a pizza peel prepped with corn meal.
  
• Top It

  Prepare our favorite sauce, homemade pizza sauce in a small bowl, then spread over crust. Add toppings: onion, bell pepper, mushrooms, pineapple, fresh basil, any meats you desire, mozzarella cheese, and parmesan cheese.
  
• Bake

  Preheat oven to 425°F and place the baking sheet topped with pizza inside. Bake for 7 min and then rotate and bake another 7 min. Rotate one more time and bake another 5 min or until bubbly and crust looks golden. 

  If using an outdoor pizza oven or wood fired oven, heat to 500°F with pizza stone or baking steel inside, or use a cast iron pan or baking sheet. Transfer pizza using the peel. Bake 5 min, rotate, bake another 5 min, rotate, and check to see if it needs 5 min more—about 10-15 min total in a hot oven, until crust is crispy and cheese is melted. The hotter the oven, the less time you will need. Reduce the time considerably if your oven runs over 500°F.
  
• Cool & Serve

  Let rest a few minutes to firm the crust. Slice and serve warm.

The post Sourdough Discard Pizza Crust appeared first on Sweetie Pie and Cupcakes.

Why You’ll Love This Honey Chili Potatoes Recipe

• Inspired by that addictive street food favorite
• Baked then lightly fried for crispy potato perfection
• Coated in a sticky tangy orange-red chili sauce
• Topped with sesame seeds and green onions
• A versatile side dish perfect alongside brown rice or as a snack

Ingredients for Honey Chili Potatoes

Prep the Potatoes:

• 3–4 medium potatoes, cut into 1/2 inch to 1 inch pieces
• 1 Tbsp avocado oil

Make the Sauce (in small bowl):

• 2 tsp avocado oil
• 1 Tbsp garlic powder
• ½–1 tsp red chili flakes
• 1 tsp vinegar
• 2 tsp soy sauce
• 2 Tbsp ketchup
• 2 Tbsp honey
• 1 Tbsp red hot chili sauce (like Sriracha or Mike’s Red Hot Sauce)

For Frying:

• ¼ tsp salt
• ¼ tsp pepper
• 2 Tbsp flour (or corn flour for gluten-free)

Topping:

• 2 Tbsp chopped green onion
• 2 Tbsp sesame seeds

Step-by-Step Instructions

1. Bake the potatoes
   Preheat your oven or toaster oven to 425°F. In a shallow small baking pan, coat halved potatoes with 1 Tbsp avocado oil. Bake for about 18 minutes, until edges are golden brown and just starting to crisp.
2. Season & pan-fry
   Transfer potatoes to a frying pan. Sprinkle with salt, pepper, and 2 Tbsp flour (or corn flour). Add a splash of avocado oil and fry over medium-high heat, turning potatoes, until they’re crispy.
3. Add the sweet chili sauce
   In a small bowl, whisk together sauce ingredients—garlic powder, vinegar, soy sauce, ketchup, honey, chili sauce, and chili flakes—until smooth. Pour over crispy potatoes in the pan, tossing to coat evenly. Cook for about 3 minutes until the sauce becomes sticky and delicious.
4. Plate & garnish
   Transfer to a serving plate. Sprinkle with 2 Tbsp chopped green onion and 2 Tbsp sesame seeds. Serve hot!

How to Serve & Variations

• Side Dish alongside white rice, brown rice, or cauliflower rice for a Chinese food-inspired meal
• Snacking Option: great for game day or family and friend gatherings
• Saucy Stir-Fry: toss with chopped onions or bell peppers before adding the sauce
• For extra crunch: lightly dredge twice in flour or corn flour before frying—similar to the double-fry technique in restaurant recipes 

Top Tips for Honey Chili Potatoes Recipe

• Cutting potatoes uniformly ensures even crispness 
• Double coating or double-frying delivers longer-lasting crispiness 
• Lightly dredging in corn flour thoroughly enhances crunch 
• Use starchier potatoes like russets for the best texture 

FAQs

Can I bake instead of fry?
Yes! For a lighter version, toss the baked potatoes with sauce and roast for 3–4 more minutes to caramelize.

Can I use frozen fries or wedges?
Absolutely! Use oven-baked fries and skip the baking step.

Is corn flour the same as cornstarch?
Yes! Both work for coating the potatoes (or use corn starch).

Can I adjust sweetness or spice?
Yes! Adjust honey to make it sweeter, or dial back chili flakes for milder heat.

Pro Tips

• Serve on a wire rack so potatoes stay crispy, not soggy
• Use an airtight container for leftovers—reheat in an oven or air fryer to re-crisp
• Looking to simplify prep? Whisk the sauce in advance and store in fridge for up to 3 days

Final Thoughts on the Honey Chili Potatoes

This honey chili potatoes recipe is my tribute to that unforgettable food truck version—crisp, sweet, spicy, and utterly addictive. Perfect as a side dish for dinner or a game-day snack, these potatoes are sure to impress.

If you loved this recipe, hit save and tag us on Pinterest or Instagram! Share your creations and let us know if you’d like air fryer tips or a gluten-free twist.

Other Recipes You Might Like:

Easy Orange Chicken

Chicken with Mushrooms in White Wine Sauce

Here’s the Recipe:

Print

Easy Honey Chili Potatoes

The food truck inspired honey chili potatoes are a mix of sweet honey, spicy sauce, and crunchy potatoes. Easy to make. Perfect for game day!

Course Dinner

Cuisine American, Chinese

Keyword Crispy Sweet Potatoes, Food Truck Food, Honey Chili Potatoes

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 2 people

Calories 320kcal

Ingredients

Prep the potatoes

• 3-4 Medium Potatoes Chopped into 1/2 inch to 1 inch pieces. We love red potatoes but russets work well too
• 1 tbsp Avocado Oil

For Sauce

• 2 tsp avocado oil
• 1 tbsp garlic powder
• 1/2 tsp red chili flakes add more for more spicy heat
• 1 tsp vinegar
• 2 tsp soy sauce or Tamari sauce
• 2 tbsp ketchup
• 2 tbsp honey
• 1 tbsp red hot chili sauce Sriracha or Mike's Red Hot Chili Sauce

For Frying

• 1/4 tsp salt
• 1/4 tsp pepper
• 2 tbsp Flour or corn flour for gluten free

For topping

• 2 tbsp Green onion chopped
• 2 tbsp Sesame seeds

Instructions

• Bake the potatoesPreheat your oven or toaster oven to 425°F. In a shallow small baking pan, coat halved potatoes with 1 Tbsp avocado oil. Bake for about 18 minutes, until edges are golden brown and just starting to crisp.
• Season & pan-fryTransfer potatoes to a frying pan. Sprinkle with salt, pepper, and 2 Tbsp flour (or corn flour). Add a splash of avocado oil and fry over medium-high heat, turning potatoes, until they’re crispy.
• Add the sweet chili sauceIn a small bowl, whisk together sauce ingredients—garlic powder, vinegar, soy sauce, ketchup, honey, chili sauce, and chili flakes—until smooth. Pour over crispy potatoes in the pan, tossing to coat evenly. Cook for about 3 minutes until the sauce becomes sticky and delicious.
• Plate & garnishTransfer to a serving plate. Sprinkle with 2 Tbsp chopped green onion and 2 Tbsp sesame seeds. Serve hot!

Nutrition

Calories: 320kcal | Carbohydrates: 36g | Protein: 5g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 780mg | Potassium: 214mg | Fiber: 2g | Sugar: 21g | Vitamin A: 296IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg

The post Easy Honey Chili Potatoes appeared first on Sweetie Pie and Cupcakes.

Looking for a unique and creative Father’s Day card? This wolf-themed coloring card is a fun and heartfelt way to show Dad how much he means to you! Whether you’re a parent helping your child make something special or a DIY fan who loves animal art, this free printable greeting card makes a perfect last-minute gift for Father’s Day.

The card features a timber wolf illustration drawn by hand and formatted for easy printing at home. Kids can personalize it with their favorite colors, and there’s space inside to write their own message to Dad — whether it’s heartfelt, funny, or a little bit wild.

Why You’ll Love This Free Printable Wolf Card

• Perfect for animal lovers and DIY Father’s Day cards
• Features a majestic timber wolf design of a father and baby wolf howling at a full moon
• Easy to print on matte paper or card stock paper
• Sized to fit in a large white envelope
• Great alternative to store-bought greeting cards
• Download comes as a PDF file — print and go!
• Blank inside of each card to write your own message
• Kid-friendly craft that’s fun and meaningful- color or paint the front design!

Printable Wolf Card Details

• Format: Printable PDF file
• Size: Fits large white envelope
• Design: Outside features a detailed wolf line drawing on a clean background
• Inside of each card: Blank so you can write your own message
• Paper: Works best with card stock paper, matte white finish paper stock
• Printing: Home printers or digital offset printers
• Coloring: We use this watercolor set and brushes to paint and color the cards

Download and Print Instructions

1. Print on matte paper or cardstock for a sturdy card.
2. Click the download link to grab the PDF file.
3. Fold the card in half.
4. Paint or color the front of the card.
5. Add your own special note inside.
6. Place in a large white envelope, and it’s ready to gift!

Download Your Free Wolf Father’s Day Card PDF Here

Cute & Funny Phrases to Write Inside the Printable Wolf Card

Need inspiration for what to write on the inside of each card? Here are 10 creative messages your kids (or you!) can write to make Dad smile:

1. “You’re a legend in our pack. Happy Father’s Day!”
2. “You’re the leader of the pack and the best Dad ever.”
3. “Thanks for always howling with laughter with me. Love you, Dad!”
4. “I’d follow you anywhere, Dad. Happy Father’s Day to my hero.”
5. “Out of all the wolves in the wild, I got the best one.”
6. “You make life paw-some, Dad!”
7. “Strong, wise, and always there — just like a wolf. Love you!”
8. “To the alpha of our family: Happy Father’s Day!”
9. “You’re wilder than a fairy tale and twice as brave.”
10. “Thanks for protecting the pack and making life amazing.”

Feel free to mix in a drawing, joke, or favorite memory to make it personal.

More Father’s Day Ideas

While you’re here, don’t miss these delicious Father’s Day recipes and ideas to make the day even more special:

• Easy Blueberry Pie – A fruit pie favorite with fresh or frozen blueberries and flaky homemade pie crust
• Cherry Puff Pastry Twist – Perfect special occasion treat for dads who love cherry treats
• Sourdough Pancakes – Whip up a hearty breakfast for Dad!

Why Handmade Cards Are So Special

Unlike store-bought greeting cards printed with digital offset printers, handmade printable cards offer a creative, heartfelt touch. This wolf card is a small but meaningful way to celebrate Dad with a one-of-a-kind gift made from the heart. Plus, it’s a fun coloring activity for kids of all ages.

If you’re printing for a classroom or large group, cards can usually be printed and folded within 2 – 3 business days when using professional services.

Final Thoughts

This free printable wolf card is more than just a coloring activity — it’s a keepsake your family will cherish. Whether your child fills it with crayon doodles, or you pair it with a favorite book or homemade treat, it’s sure to bring a smile to Dad’s face.

Be sure to pin this post or share with other parents looking for easy, meaningful Father’s Day crafts. And don’t forget to check out other father’s day cards!

You might also like:

Printable Father’s Day Moose Card

The post Free Printable Wolf Card appeared first on Sweetie Pie and Cupcakes.

Whether it’s your first time baking a pie or you’re a seasoned baker, this step-by-step blueberry pie recipe along with our all-butter perfect pie crust will give you a picture-perfect blueberry pie every time.

Why This Is the Best Blueberry Pie Recipe

• Uses simple, basic ingredients you probably already have
• Filled with fresh blueberries – no need to slice or peel!
• Quick to prep compared to other fruit pies
• Features a golden, flaky crust and a sweet, jammy blueberry filling
• Perfect for a 9-inch pie plate or deep-dish pie pan. You can even bake it in a cast-iron skillet!
• A tried-and-true favorite in our family (and a pie contest finalist!)

Ingredients

• 6 cups of blueberries (you can also use frozen blueberries, thawed or frozen is fine!)
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 2 TBSP cornstarch
• 2 TBSP fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp cinnamon (a little spice makes a big difference!)
• 1/4 tsp kosher salt
• 1 TBSP butter, cut into small dots
• 1 batch of homemade pie crust, 2 disks (here’s our favorite pie crust recipe)
• 1 egg, for the egg wash
• 2 TBSP water (for the egg wash)
• Turbinado sugar (or coarse sugar) for sprinkling on top

Instructions

1. Use a food processor or a pastry cutter to prepare all-butter pie dough. See our buttery crust recipe with video here for step-by-step instructions. Take your disks of dough out of the fridge if you have already prepared your dough. Prep a clean work surface.
2. Preheat oven to 350°F and position your oven rack in the center. Prepare a rimmed baking sheet to catch any drips during baking. You can place aluminum foil on the bottom of the baking sheet to catch drippings and make cleanup easy.
3. In a large bowl, prepare the blueberry pie filling by gently mixing together the blueberries, sugar, flour, corn starch, lemon juice, lemon zest, cinnamon, and salt. The blueberry mixture should be evenly coated.
   
4. Roll out half of the dough (one disk) on a lightly floured surface to a 13-inch circle. Transfer it to your buttered 9-inch glass pie plate (or pie pan) as the bottom crust.
   
5. Pour the blueberry filling into the shell and dot the top with the tablespoon of cold butter.
6. Roll out the second disk of dough with a rolling pin and use a sharp knife to cut lattice strips. Use these strips of dough to weave a lattice crust and trim any excess dough around the edges. For help with lattice pie crust, click here. 
   
7. Brush the edges of the dough and the lattice top with the egg wash (egg + water). Sprinkle generously with Turbinado sugar for that golden sparkle.
   
8. Place the filled pie on the baking sheet, transfer pie to the heated oven, and bake for 30 minutes on one side first.
9. Check the top for doneness: If the top has turned golden brown, tent it with aluminum foil to prevent burning or use a pie ring if the edges are turning dark. Then turn the baking sheet around and continue baking for another 30 minutes, or until the filling is bubbling and the crust is deeply golden.
   
10. Remove from oven and cool on a wire rack or stovetop. Let it cool completely — this helps the filling firm up and not run.

Tips for a Perfect Blueberry Pie Every Time

• Don’t skip the flour — it’s the secret to getting the filling to congeal instead of being runny.
• Using a glass pie dish is a baker’s best friend! You can actually peek at the bottom crust and check for that golden color underneath.
• Use our all-butter crust recipe… it’s won awards in pie contests and comes together so easy in a food processor.
• Use fresh wild blueberries for the best result. You can buy these in the organic section or get them frozen at most grocery stores.
• If using frozen blueberries, use straight from the freezer and you can increase cornstarch by 1/2 TBSP.
• Always bake fruit pies longer than you think. In pie competitions we’ve entered, judges say underbaking is the #1 mistake. Trust your eyes and not the timer — you want a golden brown crust and a bubbling filling.
• Store any leftovers covered in plastic wrap or foil. Pie can be kept at room temperature for a day or two (covered in foil) or in the fridge up to 4 days.

Other Blueberry Pie Bakes

• You can make this blueberry pie in a premade pie shell and then add a full top crust.
• We’ve also done this pie with a crumble top and it comes out delicious! 
• ​You can also add other berries to the pie, such as strawberries and blackberries for a berry blend pie.
  
  

How to Serve Your Easy Blueberry Pie

• With a big scoop of vanilla ice cream
• Topped with whipped cream
• Or simply warm from the oven with a fork in hand! Remember the longer you let it set, the more thick the pie filling will become!

Final Thoughts

This homemade blueberry pie recipe is one of those desserts that feels extra special — even though it’s super simple to make. From the flaky pie crust to the vibrant blueberry filling, it’s always a show-stopper. Next time you’re craving fresh blueberry pie, remember this easy recipe. And don’t forget: a little extra baking time and that touch of lemon zest go a long way toward creating the best blueberry pie.

Looking for more pie recipes? Check out our all-butter pie crust tutorial or try your hand at our first place maple bourbon peach pecan pie, almond puff pastry, or even these super soft cinnamon rolls!

If you enjoyed this post and would like to receive new posts, please join our list by clicking here! Also, you can follow us on Pinterest, Instagram or Facebook.

You might also like:

Free Printable Wolf Card for Father’s Day

Here’s the Easy Blueberry Pie Recipe:

Print

Easy Blueberry Pie

Learn to make this easy blueberry pie recipe with lattice top. With fresh blueberries and a few simple ingredients, you'll have a delicious pie for family gatherings.

Course Dessert

Cuisine American

Keyword Blueberry pie

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Servings 8 people

Equipment

• 1 9 Inch Glass Pie Dish

Ingredients

• 6 cups Blueberries Fresh or Frozen are fine.
• 1/2 cup sugar
• 1/4 cup all-purpose flour organic
• 2 tbsp cornstarch
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 tbsp butter
• 2 disks Pie dough See our all butter crust pie dough recipe
• 1 egg for egg wash
• 2 tbsp water for egg wash
• 1 tbsp turbinado sugar or coarse sugar

Instructions

• Use a food processor or a pastry cutter to prepare all-butter pie dough. See our buttery crust recipe with video here for step-by-step instructions. Take your disks of dough out of the fridge if you have already prepared your dough. Prep a clean work surface.
  
• Preheat oven to 350°F and position your oven rack in the center. Prepare a rimmed baking sheet to catch any drips during baking. You can place aluminum foil on the bottom of the baking sheet to catch drippings and make cleanup easy.
• In a large bowl, prepare the blueberry pie filling by gently mixing together the blueberries, sugar, flour, corn starch, lemon juice, lemon zest, cinnamon, and salt. The blueberry mixture should be evenly coated.
  
• Roll out half of the dough (one disk) on a lightly floured surface to a 13-inch circle. Transfer it to your buttered 9-inch glass pie plate (or pie pan) as the bottom crust.
  
• Pour the blueberry filling into the shell and dot the top with the tablespoon of cold butter.
• Roll out the second disk of dough with a rolling pin and use a sharp knife to cut lattice strips. Use these strips of dough to weave a lattice crust and trim any excess dough around the edges. For help with lattice pie crust, click here. 
  
• Brush the edges of the dough and the lattice top with the egg wash (egg + water). Sprinkle generously with Turbinado sugar for that golden sparkle.
  
• Place the filled pie on the baking sheet, transfer pie to the heated oven, and bake for 30 minutes on one side first.
• Check the top for doneness: If the top has turned golden brown, tent it with aluminum foil to prevent burning or use a pie ring if the edges are turning dark. Then turn the baking sheet around and continue baking for another 30 minutes, or until the filling is bubbling and the crust is deeply golden.
  
• Remove from oven and cool on a wire rack or stovetop. Let it cool completely — this helps the filling firm up and not run. Cut, serve, and enjoy!
  

The post Easy Blueberry Pie appeared first on Sweetie Pie and Cupcakes.