This delicious Hawaiian mochi is so easy to make. It’s a little bit decadent, perfectly sweet, and is ready in under 90 minutes! It’s neither a cake nor a traditional mochi, falling somewhere in between. But once you’ve had it for the first time, you’ll understand why it’s so popular! If you love chewy desserts, this has your name written all over it. It certainly does mine!

I actually like this dessert even more the day after I bake it, as it firms up a little and the flavors continue to develop. I eat it at room temperature, but if you like it warm and just a little gooey, you can heat it up in the microwave for about 10 seconds. Serve it with vanilla ice cream for an extra treat!

Ingredients for Butter Mochi

While I don’t usually keep all of these ingredients on hand, they are all easy to find at your local grocery store. If yours doesn’t have Mochiko flour, you can check local Asian grocery stores, Amazon (affiliate link below), or even Walmart might have it.
Here’s what’s on my list when I pull out my Butter Mochi recipe:

• Butter
• Mochiko rice flour (also called sweet rice flour or glutinous rice flour)
• Granulated sugar
• Baking powder
• Kosher salt
• Large eggs
• Milk
• Pure vanilla extract
• Unsweetened canned coconut milk
• Shredded coconut (you can use sweetened or unsweetened)
• Maldon sea salt, for finishing (you have bought some to make the Cornmeal Cookies, remember? 😉)

You’ll find a complete list of ingredient amounts in the printable recipe card at the end of the post, so make sure you read all the way to the end!

How to Make My Butter Mochi Recipe

1. First, I prepare everything by making sure my baking rack is in the center of my oven, and then I preheat the oven to 350 degrees F. I also prepare a 9×13-inch baking dish by buttering it. This ensures you get some nice, crispy edges, which is definitely the best part in my opinion, kind like brownie edges!
2. Next, I melt the butter in a small microwaveable bowl. I start with 30 seconds, and then additional 10-second increments until fully melted. You can also melt the butter on the stovetop.
3. In a large bowl, I whisk together the Mochiko flour, sugar, baking powder, and kosher salt.
4. In a separate large mixing bowl, I lightly beat the eggs, then add the milk and vanilla and stir until combined. I pour the wet ingredients into the flour mixture and stir with a rubber spatula or wooden spoon until well combined.
5. Next, I add the melted butter and unsweetened coconut milk, making sure to shake up the can so it’s completely mixed before I pour it. I mix everything together until it is combined and smooth.
6. Then I gently pour the batter into my prepared pan. I like to gently bang the pan against the counter to get rid of any air bubbles. I evenly distribute the shredded coconut over the top of the batter, then sprinkle the entire top with a little bit of Maldon salt.
7. I carefully place the pan in the oven so I don’t disturb any of the coconut on the top. I bake the butter mochi for 60-70 minutes, until the top is golden brown and the mochi is set in the center.
8. I place the baking dish on a wire rack to cool completely (about an hour). I slice it into 20 pieces using a plastic knife, which helps get clean cuts. Sometimes I need to add a little butter to the knife as well to reduce the sticking.

Recipe Tips

This Butter Mochi is so good, you’ll have to stop yourself from eating too much at once!

• Use a metal pan for a perfectly chewy mochi with a baked custard-like center. A glass pan will cook faster, so you may need to reduce the bake time by a few minutes. If you want your butter mochi to be firmer, add a few minutes to the bake time.
• Butter mochi isn’t typically served with toppings, but it is delicious with ice cream!

FAQs

Is this Butter Mochi Recipe gluten-free?

Yes, it is! Double-check your shredded coconut, as sometimes they make it in a facility where cross-contamination occurs, but the ingredients themselves are gluten-free.

How do I store Butter Mochi?

Store it in an airtight container at room temperature for up to 3 days. It can be refrigerated, but may harden. Set it back out at room temperature before serving.

Can I freeze Hawaiian Butter Mochi Cake?

Yes, it freezes well. Wrap individual pieces in plastic wrap and store them in a freezer bag. Let it come to room temperature before serving, or reheat.

Is Butter Mochi the same as Japanese Mochi?

No, there are some differences. Both use rice as a main ingredient, but the texture, ingredients, flavor, etc., are a bit different!

Can I make different flavors?

Yes, you can! Add extracts or purees to the wet ingredients, or add powders to the dry ingredients before mixing. Any mix-ins can be added just before pouring the batter into the baking pan.

These are some popular, different variations of butter mochi: ube, passion fruit, matcha, mango, strawberry, peanut butter, and chocolate. The sky is the limit!

Liked Butter Mochi? Try These Rice Desserts Next Time

If you like trying recipes besides the usual cakes and cookies, you might like these sweet treats:

• Skip the takeout tonight and make your own Mochi, or Japanese rice cakes, at home! This easy homemade version is made with rice flour, sugar, and coconut milk for a delightful treat that will satisfy your sweet tooth. Whip up a batch for the entire family to enjoy today!
• This sweet Italian Rice Pie is a rich and creamy dessert that’s perfect for your Easter holiday table. With a luscious, creamy filling made with rice, ricotta cheese, and the fruity flavor of pineapple, this rice pie is a twist on the traditional Italian dessert that will become a new family recipe you’ll serve every year!
• This homemade Creamy Rice Pudding is made with evaporated milk and is ultra creamy and lightly spiced with nutmeg and cinnamon. Learn how to make perfect old-fashioned rice pudding on the stovetop with this easy recipe!

More Coconut Recipes

I like to use the rest of the coconut to bake one of these delicious desserts:

• Coconut Macaroons
• Chocolate Coconut Cookies
• Coconut Macadamia Sugar Cookies
• Toffee Coconut Oatmeal Bars
• Joan’s Coconut Ranger Cookies

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Butter Mochi Recipe

My Butter Mochi Recipe is made with sweet rice flour, coconut milk, and is topped with shredded coconut. It's a classic Hawaiian treat that’s chewy, and slightly sticky, with a subtle coconut flavor!

Course Dessert

Cuisine American

Keyword Sweet Butter Mochi

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 20 servings

Calories 286kcal

Author Lynne Feifer

Ingredients

• ½ cup butter
• 16 ounces Mochiko rice flour, also called sweet rice flour or glutinous rice flour
• 2 cups granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 4 large eggs
• 2 cups milk
• 2 teaspoons pure vanilla extract
• 13.5 ounces unsweetened coconut milk
• ½ cup shredded coconut can be sweetened or unsweetened
• Maldon Sea Salt for finishing

Instructions

• Place a rack in the middle of the oven and preheat to 350°F. Prepare a 9 X 13-inch baking dish by buttering it.
• In a small microwaveable bowl, melt the butter for 30 seconds, and then in 10 second increments until completely melted. You can also melt it on the stove.
• In a large bowl, whisk together the 16 ounces rice flour, 2 cups sugar, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt.
• In a medium bowl, lightly beat the 4 eggs, add the 2 cups milk, and 2 teaspoons vanilla. Pour into the dry ingredients and mix together with a wooden spoon or rubber spatula, stirring until well combined.
• Add the melted butter and 13.5 ounce can unsweetened coconut milk, shaking the can well to completely mix it before pouring. Mix well to completely combine, and make smooth.
• Gently pour the batter into the prepared baking dish. Gently bang the pan on the counter so that any air bubbles in batter rise to the top and disappear.
• Evenly distribute the 1/2 cup coconut over the entire top. Sprinkle with a bit of the Maldon salt to finish it.
• Steadily transfer the pan to the oven, taking care not to jostle it too much as we want the coconut to sit on the top as much as possible. Bake for 60-70 minutes, until top is golden brown and mochi is set in the center.
• Place the baking dish on a wire rack to cool completely, about 1 hour. Using a plastic knife (as it will reduce the sticking), slice into 20 pieces. If you find that the knife is sticking, rub a bit of butter onto it.

Notes

• You can find the Mochiko sweet rice flour through the affiliate link I’ve provided on Amazon. It is also sold at Asian markets and you might also be able to find it at Walmart. 
• And the Maldon Salt you have in your pantry when you made the Cornmeal Cookies. 

Nutrition

Calories: 286kcal | Carbohydrates: 42g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 127mg | Potassium: 168mg | Fiber: 1g | Sugar: 23g | Vitamin A: 235IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

The post Butter Mochi Recipe appeared first on 365 Days of Baking.

Skip the crowded restaurant and the hour-long wait (or more) because everything you need is right here! I’ve rounded up my absolute favorite recipes that are equal parts beautiful, delicious, and totally doable, even on a busy morning. We’re talking decadent Oreo Pancakes piled high with whipped cream, zesty Lemon Poppy Seed Scones that scream Springtime, a Mexican Breakfast Casserole you can prep the night before so you can actually enjoy the morning with Mom instead of stressing in the kitchen, and more!

Whether your mom is a sweets lover, a savory breakfast gal, or somewhere wonderfully in between, there is something on this list made just for her. Grab your coffee, settle in, and let’s make this Mother’s Day one she’ll never forget!

1. Blueberry Waffles

These Blueberry Waffles are thick, fluffy, and absolutely bursting with fresh blueberry flavor — basically everything you want on a special morning! They come together easily, which means less time stressing over the stove and more time soaking up every moment with Mom. Trust me, one bite of these beauties and she is going to feel like the queen she truly is!

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2. French Toast Fondue

French Toast Fondue is honestly such a fun and unexpected way to make Mother’s Day brunch feel like a full-on experience rather than just a meal! Cubes of bread get dipped in a milk and egg mixture and fried right in a fondue pot, and then — the best part — you dunk each bite into a dreamy Maple Butter before it hits your mouth. It’s interactive, it’s indulgent, and it’s the kind of thing that turns a regular morning into a memory Mom will be talking about for years!

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3. Oreo Pancakes

If you thought it couldn’t get more decadent than chocolate chip pancakes, buckle up for these Oreo Pancakes! I fold crushed Oreos right into the fluffiest pancake batter and crown the whole stack with fresh homemade whipped cream. This is pure, unapologetic breakfast joy, and Mom deserves every single bite, especially if she’s an Oreo lover.

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4. Cinnamon Streusel Muffins

Cinnamon + Sugar + Muffin — honestly, what more does Mom need? These pillowy soft Cinnamon Streusel Muffins are swirled with sweet cinnamon and topped with a buttery streusel that gives you the most satisfying crunch. Set a basket of these out alongside her morning coffee and watch her face light up.

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5. Cranberry Macadamia Scones

These scones are bakery-quality and so elegant — exactly what Mom deserves on her special day. A buttermilk base delicately spiced with nutmeg and cardamom gets studded with tart cranberries and rich macadamia nuts for the most perfect balance of flavors in these Cranberry Macadamia Scones. She will absolutely adore these.

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6. Mexican Breakfast Casserole

For the mom who loves a bold, savory breakfast, this is the one you need. Packed with cheesy eggs, spicy chorizo, and peppers, it’s everything you love about breakfast tacos baked into one glorious make-ahead dish. This Mexican Breakfast Casserole is a brunch recipe that feeds a crowd effortlessly, so you can spend more time celebrating and less time cooking.

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7. Baked Apple Oatmeal

Sometimes the most special thing you can give Mom is something warm, wholesome, and made with love. This Baked Apple Oatmeal is loaded with fruit, nuts, and cozy cinnamon-spice flavor that fills the whole house with the most amazing aroma. It tastes like a big hug in a bowl — and isn’t that what Mother’s Day is all about?

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8. Lemon Poppy Seed Scones

These Lemon Poppy Seed Scones are soft, moist, and packed with fresh lemon zest and poppy seeds, then finished with a bright lemon glaze that makes them almost too pretty to eat — almost! They have that perfect bakery-style feel without requiring any fancy skills, which means you can pull off something seriously impressive without stressing. If you’re looking for something a little more elegant to round out your brunch spread, this is absolutely it!

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9. Easy Apple Crumb Cake

This easy Apple Crumb Cake is the kind of recipe that makes brunch feel like a full-blown celebration — we’re talking a buttery, moist cake loaded with tender apple chunks and warm cinnamon, all topped with the most irresistible crunchy streusel. It comes together without a fuss, which means you can slide it out of the oven and onto the table without breaking a sweat. Mom is going to love every single crumb-topped, cinnamon-spiced bite!

View Recipe →

10. Strawberry Danish Hearts

These Strawberry Danish Hearts are basically edible love letters, and I cannot think of a more perfect thing to set in front of Mom on her special morning! Flaky pastry dough wrapped around a dreamy cream cheese and fresh strawberry filling — honestly, what could be better? They look like something straight out of a fancy bakery, but you can absolutely pull these off right in your own kitchen!

View Recipe →

Which of these brunch recipes are you looking forward to making mom? We’d love to hear your thoughts (and how mom liked it!), so please leave a comment and review down below! ❤️

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The post The Brunch Spread Mom Deserves: 10 Brunch Recipes She’ll Be Talking About All Year appeared first on 365 Days of Baking.

I absolutely LOVE a good Reuben Sandwich. The corned beef, sauerkraut, and Swiss cheese are perfect together, but when you add Marie’s Thousand Island Dressing and Dip to the mix, it truly does take this braid recipe over the top. I usually make this for St. Patrick’s Day, but you can make it any time you need a quick, tasty meal.

A good braided dough recipe makes an easy weeknight meal or a light lunch. Pair it with some fresh fruit or veggies, some chips, or a salad, and you’ve got all you need to fill up some tummies!

Ingredients for my Easy 5-Ingredient Reuben Braid

• Puff Pastry Dough: In the past I’ve used my Homemade Pizza Dough or a refrigerated pizza crust from the grocery store, but I’ve changed the recipe and prefer to make it with puff pastry dough as there’s a bit more height and flakiness, and I do prefer the taste. But, imagine how delicious this would be with some rye pizza dough to replicate the flavors of original Reuben sandwiches? YUM!
• Corned beef: And nothing but. Please don’t use anything else. It won’t taste the same.
• Swiss cheese: Yes, there are definitely other cheeses out there, but Swiss is perfect for this recipe. It melts well and isn’t overpowering, so it blends really well with all the other flavors.
• Sauerkraut: I know, some people aren’t nuts about the stuff, but trust me, you won’t want to omit it. The sourness is the perfect contrast to the sweetness of the dressing.
• Marie’s Thousand Island Dressing. This is truly the piece de résistance of this Reuben. I love the creaminess of it. Plus, the flavor definitely left me craving more, so I served it as a dip alongside it, too! I have a hard time imagining this sandwich braid without it! If you can’t find Marie’s, substitute your favorite brand.

The detailed ingredients list can be found in the printable recipe card below! 

How to Make a Corned Beef Sauerkraut Reuben Braid

1. First, I make sure to remove the sheet of pastry dough from the freezer to thaw at least 40 minutes before I’m ready to start rolling and cutting into it. During this time, I’ll prepare all of my other ingredients, and I’ll preheat the oven to 400 degrees F.
2. I then place some parchment on a clean work surface. I put the thawed pastry dough sheet onto the parchment and gently roll it out into a 10 x16-inch rectangle. Using a knife or pizza cutter, I make slices down both long sides of dough, 1 ½ inches thick and 3 inches into the center.
3. Next, I spread some dressing over the middle of the dough. Then I place the corned beef evenly over the center of the dough.
4. Do the same with the cheese. I usually break the slices of Swiss cheese so I can place them evenly on top of the beef. Then I put forkfuls of sauerkraut on top of the cheese.
5. Now, I pour about 1/4 -1/3 cup of dressing (depending on how much I am in the mood for) into one corner of a sandwich bag. Then I cut a small hole into the opposite corner and squeeze the dressing all over the sauerkraut. I found it easiest to distribute it this way as opposed to using a knife.
6. I fold up one end of the dough and secure it by folding in the first two strips of dough. Then I continue down the length of the dough, alternating strips to make the braid, stopping before the last two.
7. I bring the end up and over, then fold in the last strip or two to hold it firm. Those bottom strips are the key to holding everything together!
8. I use an egg wash (one egg mixed with a tablespoon of water) and brush it over the top and sides of the braid to give it a nice golden brown finish. Then I bake it in the preheated oven for 15-18 minutes, until golden brown. I serve it with some additional Marie’s Dressing for dipping.

Recipe Notes

• I’ve made this with crescent rolls, as well as my homemade pizza dough, but I do prefer both the height and taste of the pastry dough. Feel free to use whichever you choose. If using the pizza dough or crescent roll dough, my suggestion would be to preheat the oven to 375°F and bake for 20-25 minutes until golden. 
• Sprinkle the crust with some caraway seeds for added crunch! 

FAQs

What do you serve with this 5- Ingredient Reuben Braid?

I think it’s delicious served with some dill pickles and potato chips. The sourness of the pickles and crunch of the chips tie everything together.

How do I store leftover Reuben Braid?

I slice this and store it in an airtight container in the fridge for 3-5 days. It makes great leftovers for lunch. I just heat it up in the microwave, but you could use an air fryer for 10-15 minutes or reheat it in the oven as well.

Can I freeze a Reuben Braid?

Yes, you can freeze it once baked and cooled completely. Wrap the whole thing in plastic wrap and store it in an extra-large freezer bag (or double wrap it. Freeze for up to 1 month. Thaw overnight in the fridge, then reheat before serving!

More Braid Recipes You’ll Love

These recipes are popular for a reason! Try one of these varieties next time:

• Taco Braid
• Spaghetti and Meatball Braid
• Denver Scrambled Breakfast Braid

What kind of braid should I try next? If you tried this Easy 5-Ingredient Reuben Braid recipe, I’d love to hear what you thought! Let me know in the comments.

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This post was originally published April 2, 2021. It has been updated in format on May 6, 2026.

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Easy Reuben Braid

This Easy 5-Ingredient Reuben Braid is corned beef, Swiss cheese, sauerkraut, and Marie’s Thousand Island Dressing in puff pastry! This Reuben sandwich twist is perfect for any night of the week.

Course Dinners

Cuisine American

Keyword Reuben Braid

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 33 minutes minutes

Servings 4 people

Calories 750kcal

Author Lynne Feifer

Ingredients

• 1 sheet puff pastry dough thawed
• ¼ cup Marie's Thousand Island Dressing and Dip
• 12 slices corned beef about a ½ lb
• 8 slices Swiss cheese
• 8 ounces sauerkraut drained well
• ⅓ cup Marie's Thousand Island Dressing and Dip (depending plus additional for dipping

Egg Wash

• 1 large egg
• 1 tablespoon water

Instructions

• Preheat oven to 400° F.
• Place a sheet of parchment on a clean work surface. Put the thawed pastry dough onto the parchment and gently roll it out so that it measures about 10 X 15-inches. Using a knife or pizza cutter, make slices down both long sides of the dough 1 ½ inches thick and 3 inches into the center.
• Beginning at one end of the braid and leaving about 1/2 -1 inch both at the top and the bottom, spread the ¼ cup of Marie's Thousand Island Dressing over the center of the dough. Cover evenly with the slices of the corned beef. Then evenly place 8 slices of Swiss cheese. You may have to break the slices in half to completely cover. Place forkfuls of sauerkraut over the cheese and spread evenly.
• Pour the 1/3 cup of Marie's Thousand Island Dressing into a corner of the sandwich bag. Cut a small hole in the opposite corner and using it as a piping bag, squeeze the dressing all over the sauerkraut. It's easiest applying the dressing this way as opposed to spreading with a knife.
• Fold one end of the dough up and over the contents as much is possible and wrap the first two strips over to secure it. Repeat the wrapping with every other dough strip until you reach the last two. Fold that end up and use the last two strips to secure.
• Mix the egg with 1 tablespoon water, and with a pastry brush, brush over the top and sides of the braid (you will probably have some left over). Place the braid with the parchment onto the rimmed baking sheet and bake for 15-18 minutes, until golden.
• Serve with additional Marie's Thousand Island Dressing for dipping.

Notes

I’ve made this with crescent rolls, as well as my homemade pizza dough, but I do prefer both the height and taste from the pastry dough. Feel free to use which ever you choose. If using the pizza dough or crescent roll dough, my suggestion would be to preheat the oven to 375°F, and bake for 20-25 minutes until golden. 

Nutrition

Serving: 1g | Calories: 750kcal | Carbohydrates: 36g | Protein: 24g | Fat: 56g | Saturated Fat: 17g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 1649mg | Potassium: 383mg | Fiber: 3g | Sugar: 7g | Vitamin A: 437IU | Vitamin C: 24mg | Calcium: 343mg | Iron: 4mg

I am proud to be partnering with Marie’s Dressing to bring you this sponsored post. As always, all opinions are 100% my own.

The post Easy 5-Ingredient Reuben Braid appeared first on 365 Days of Baking.

I’m a sucker for Chick-Fil-A® sauce, as my order history might show! I squirrel away extra packets when I do a pickup order and even buy it by the bottle at the grocery store (they even sell it at my current location!) It’s great for dipping my nuggets, of course, but I also like it on sandwiches, burgers, and more.

Since I made this Chick-fil-A Potato Salad recipe with it a couple years ago, I knew it would make a great sauce for a cool, refreshing pasta salad, and I was right! I mixed it with just a bit of mustard and apple cider vinegar for a smooth and tangy dressing that contrasts nicely with the crunchiness of the chopped vegetables in this salad. It’s a keeper!

Ingredients for Chick-fil-A Macaroni Salad

Luckily, this recipe is pretty simple and only requires a few simple ingredients beyond the pantry staples. Here’s what’s on my shopping list:

• Elbow macaroni
• Green bell pepper, cored, seeded, and diced
• Celery, finely diced
• Red onion, finely diced
• Large hard-boiled eggs, chopped
• Chick-Fil-A sauce
• Freshly chopped parsley
• Apple cider vinegar
• Bottled yellow mustard
• Kosher salt
• Ground black pepper

I put all the details in the printable recipe card below, so scroll down for ingredient amounts and instructions!

How to Make Chick-fil-A Macaroni Salad

This pasta salad recipe is easy to make and comes together in under 30 minutes!

1. I like to wash and dice all my vegetables ahead of time, so that’s the first step on my list.
2. Next, I prepare the elbow macaroni according to the package directions for “al dente”. Then I drain the noodles and set them aside to cool.
3. In a large bowl, I combine the macaroni noodles, green pepper, celery, red onion, chopped parsley, and hard-boiled eggs and gently mix them all together. In a small bowl, I whisk together the Chick-fil-A sauce, yellow mustard, apple cider vinegar, salt, and pepper. Then I pour it over the pasta salad and stir to coat.
4. Finally, I cover the bowl tightly with plastic wrap or foil and refrigerate for at least 2 hours before serving, as this gives more time for the flavors to develop.

FAQs

Does Chick-Fil-A have a Macaroni Salad?

The restaurant currently does not offer a pasta salad, so this is not a copycat recipe. They do use elbow macaroni for their mac n’ cheese. This recipe gets its name from the Chick-Fil-A sauce I use in the salad dressing!

Can I add a protein to this pasta salad?

Yes, this salad would be great with some cooked chicken. Chop up some Chick-Fil-A grilled chicken nuggets or whatever leftover chicken you have. Some shredded chicken would work well, too! Other options include tuna or shrimp.

How do I store Chick-fil-A Macaroni Salad?

Store it tightly covered in the fridge for 3-5 days. After that, it might start to get soggy.

Can I make this pasta salad ahead of time?

Yes, you can make it up to 24 hours in advance for the best results. I like to make it the night before I plan to serve it to give the flavors plenty of time to develop.

Can I omit any of the ingredients?

Yes, feel free to make edits to the recipe to match your own preferences! Add a chopped carrot, leave out the onion, etc!

Can I use other pasta shapes besides elbow macaroni?

Yes, you can make this Chick-fil-A Macaroni Salad with any pasta shape. Great options include ziti, mini bowties, or penne pasta. Of course, then it won’t be a “macaroni” salad anymore!

Pasta Salad Recipes You’ll Love

• Looking for a classic Macaroni Salad? This one is a staple at our house and one my mom always made when I was growing up.
• Summertime calls for refreshing and effortless meals that capture the vibrant flavors of the season, and nothing embodies this better than a classic Italian Pasta Salad. Combining the simplicity of pasta with a medley of fresh veggies and zesty herbs, this dish is my go-to for warm days.
• This refreshing Mexican Street Corn Pasta Salad combines the zesty flavors of the classic Mexican dish with rotini noodles and a creamy dressing. This tender pasta salad is perfect for a summer BBQ or pool party, so whip up a batch for your whole family to enjoy today!
• Greek Tortellini Pasta Salad combines cheesy pasta with crisp, fresh veggies! Tossed with a homemade Greek dressing, this refreshing side dish makes a perfect picnic food!
• This super easy Ranch BLT Pasta Salad is a great side dish or main dish recipe. It’s made with Marie’s Creamy Ranch Dressing, rotini pasta, crumbled bacon, cherry tomatoes, red onion, orange pepper, and romaine lettuce. This ranch salad might just make a regular appearance on your menu, especially when warmer temperatures roll around.

Let me know how your family liked Chick-fil-A Macaroni Salad in the comments below, or leave me a recipe review! Thanks for stopping by!

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Chick-fil-A® Macaroni Salad

Chick-Fil-A® Macaroni Salad with elbow macaroni, hard-boiled eggs, chopped veggies, and that tangy Chick-Fil-A sauce is the pasta salad recipe you didn't know you needed for your menu all summer long!

Course Salad, Side Dish

Cuisine American

Keyword Chick-fil-A Macaroni Salad

Prep Time 20 minutes minutes

Refrigeration 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 6 servings

Calories 324kcal

Author Lynne Feifer

Ingredients

• 8 ounces elbow macaroni
• ½ large green pepper, cored, seeded and diced
• 2 stalks celery, diced
• ⅓ cup diced red onion
• 2 large hard boiled eggs, chopped
• 1 cup Chick-fil-A® Sauce
• 2 tablespoons freshly chopped parsley
• 1 tablespoon apple cider vinegar
• 1 tablespoon bottled yellow mustard
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

• Prepare the elbow macaroni according to manufacturer's directions. Drain and set aside to cool.
• Put the 8 ounces cooled macaroni, half green pepper, 2 stalks diced celery, red onion, 2 chopped hard boiled eggs, 1 cup Chick-fil-A® sauce, 2 tablespoons parsley, 1 tablespoon apple cider vinegar, 1 tablespoon yellow mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper into a large mixing bowl. Stir well until thoroughly combined.
• Cover the bowl tightly with tin foil or plastic wrap, and refrigerate for at least two hours before serving.

Nutrition

Serving: 1g | Calories: 324kcal | Carbohydrates: 34g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 68mg | Sodium: 649mg | Potassium: 184mg | Fiber: 2g | Sugar: 2g | Vitamin A: 298IU | Vitamin C: 11mg | Calcium: 29mg | Iron: 1mg

The post Chick-Fil-A® Macaroni Salad appeared first on 365 Days of Baking.

It had been a while since I posted a new Dream Bar recipe, but between the recent Root Beer Float Dream Bars and this one, I think I’ve made up for it! Eating these Strawberry Crunch Dream Bars is summer in a spoonful! I love the real strawberry flavor and the combination of smooth and crunchy textures that tickle my tongue! It reminds me of a Good Humor Strawberry Shortcake Bar from my childhood, but without all the artificial flavors!

The star of the show is this delightful Strawberry Crunch Topping, which I use on everything from my breakfast down to desserts like this. It’s easy to make and fun to keep on hand. I think the topping adds the perfect pizazz to these Dream Bars!

Ingredients for Strawberry Shortcake Bars

I know that the ingredient list looks long, but I bet you have a lot of these ingredients on hand already. Here’s what you need to make these strawberry dream bars:

Golden Oreo Crust

• Golden Oreo Cookies (you could also use shortbread cookies)
• Butter

Strawberry Cream Layer

• Strawberry Jell-O
• Water: I use both boiling water and cold water to make this layer
• Cream cheese, room temperature
• Red food coloring (optional)
• Cool Whip or my Stabilized Whipped Cream for a homemade alternative using heavy whipping cream

Cream Cheese Layer

• Cream cheese, room temperature
• Powdered sugar
• Pure vanilla extract
• More Cool Whip or Stabilized Whipped Cream

Strawberry Crunch Layer

• Freeze-dried strawberries
• Golden Oreos, crushed with filling
• Strawberry Jell-O powder
• Pinch of kosher salt
• Butter, melted
• Fresh strawberries, for garnish

All the ingredients are detailed in the printable recipe card below with exact amounts, so make sure to check it out!

How to Make Strawberry Crunch Dream Bars

These strawberry shortcake bars take some time, but I promise they come together easily! Here’s how I make each layer of this delicious dessert:

Golden Oreo Crust

1. I start by lining an 8×8-inch pan with parchment paper so I can easily remove the bars to slice and serve.
2. In a medium bowl, I melt the butter in the microwave. Then I pulse the Golden Oreos in a food processor or blender until fine crumbs form. I add the cookie crumbs to the bowl with the melted butter and mix with a rubber spatula until everything is well-incorporated.
3. I pour the crust into my prepared baking pan and spread it into an even layer, pressing it to form a nice, even crust. Then I pop the pan into the freezer while preparing the rest of the recipe, or about 30 minutes.

Strawberry Gelatin

I use a 2-cup measuring glass to mix the strawberry gelatin powder with boiling water. Once it fully dissolves, I add the cold water and stir. Then I place this cup into the fridge so the gelatin can cool completely, but not so long that it sets all the way. I find that about 10 minutes is a good time.

Strawberry Cream Part One

1. Next, in a mixing bowl, I beat the cream cheese until smooth. Then I slowly pour in the chilled gelatin while mixing on low.
2. Once it’s completely smooth, I place the strawberry cream in the refrigerator to thicken for about an hour. We’ll come back to finish it later.

Cheesecake Layer

1. In another large bowl, I beat another block of cream cheese, the powdered sugar, and the vanilla extract together until smooth and creamy. Then I fold in the Cool Whip with a rubber spatula.
2. I pull the crust out of the freezer and place dollops of the cheesecake mixture onto the frozen crust. Then I use my offset spatula to spread it to form an even layer.

Strawberry Cream Part Two

1. After the strawberry cream layer has been in the fridge for an hour, I bring it out and fold in the remaining Cool Whip, stirring until evenly distributed and smooth.
2. Then I gently pour the strawberry cream onto the cheesecake layer and use my offset spatula to spread it evenly.
3. I place the pan in the fridge for 6 hours or overnight.

Strawberry Crunch Topping

1. I make this topping just before serving the shortcake bars. First, I put the freeze-dried strawberries and Golden Oreos into the food processor or blender and pulse them until coarse crumbs form.
2. Next, I add the gelatin powder and a pinch of salt. I pulse briefly to combine.
3. Finally, I pour in the melted butter and pulse just until the mixture holds together when pressed. I spread it out on a plate and chill it in the fridge for 15 minutes.

Serving the Strawberry Shortcake Bars

• For best results, I hull the strawberries and dice them. I sprinkle the crunch topping and diced strawberries all over the bars.
• Then I use the parchment paper to lift the bars out of the pan. I make clean cuts by running a sharp knife under hot water, drying it off, then slicing through the bars. I repeat this with each cut. You’ll have beautiful strawberry crunch dream bars for your guests!

Recipe Notes

• Make sure to use the amounts of water listed in this recipe to mix the gelatin, NOT the amounts on the box instructions! We want a more stable gelatin and less of it.
• Be careful not to leave the strawberry cream mixture in the fridge for more than an hour, as it will harden and firm up. It’s not the end of the world—it just won’t mix as smoothly if you wanted a completely creamy layer with no red specks in it!

FAQs

How do I store Strawberry Shortcake Bars?

Keep these bars covered tightly or in an airtight container and store them in the fridge for an additional 2-3 days.

How far in advance can I make these Strawberry Crunch Dream bars?

You can make these up to 24 hours in advance, though I wouldn’t add the crumb topping until right before serving!

Can I freeze Dream Bars?

Yes, you can freeze strawberry shortcake bars, but make sure to thaw them completely in the fridge before serving.

More Popular Dream Bars

Dream Bars are hugely popular on my site. Try one of these great options next time:

• Lemon Dream Bars
• Turtle Dream Bars
• Chocolate Dream Bars
• Pina Colada Dream Bars
• Oreo Pudding Dream Bars

Have you made any of my dream bars? If you make these Strawberry Shortcake Bars, come back and let me know how they turned out. I’d love for you to leave a review and rating!

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Strawberry Shortcake Bars

No bake Strawberry Shortcake Bars with Jell-O, whipped cream, and a strawberry crunch topping on an Oreo crust will remind you of those strawberry shortcake ice cream bars from the ice cream truck!

Course Dessert

Cuisine American

Keyword Strawberry Shortcake Bars

Prep Time 30 minutes minutes

Refrigeration 6 hours hours 30 minutes minutes

Total Time 7 hours hours

Servings 9 servings

Calories 659kcal

Author Lynne Feifer

Ingredients

• 8 ounces Cool Whip or 1 recipe of my Stabilized Whipped Cream divided below

Golden Oreo Crust

• 25 Golden Oreo Cookies with filling
• 4 tablespoons butter

Strawberry Cream Layer

• 3 ounces strawberry Jell-O
• ¾ cup boiling water
• ¾ cup cold water
• 8 ounces cream cheese room temperature
• 8 drops red food coloring optional
• 2 cups Cool Whip

Cheesecake Layer

• 8 ounces cream cheese room temperature
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 cup Cool Whip

Strawberry Crunch Layer

• ⅓ cup freeze-dried strawberries
• 8 Golden Oreos with filling
• 1 tablespoon strawberry Jell-O powder
• pinch of kosher salt
• 2 tablespoons butter melted
• 6 fresh strawberries

Instructions

Golden Oreo Crust

• Line an 8 X 8-inch baking pan with parchment, so that you can easily remove the bars to evenly slice and serve.
• In a medium bowl, melt the 4 tablespoons of butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
• In a food processor or blender, pulse the 25 Golden Oreos with filling until they are fine crumbs. Add the cookie crumbs to the 4 tablespoons melted butter and mix with a rubber spatula until all is well incorporated.
• Pour into the prepared baking pan and spread, pressing down to create an even crust. Place pan into the freezer while preparing the rest of the recipe, a minimum of 30 minutes.

Strawberry Gelatin

• Into a 2-cup measuring glass, mix the 3 ounces strawberry gelatin with 3/4 cup boiling water. Stir until dissolved. Add the 3/4 cup cold water and stir. Place into refrigerator until completely cooled, but not set – about 10 minutes.

Strawberry Cream Layer

• In a mixing bowl, beat 8 ounces of the cream cheese until smooth.
• Slowly pour in the chilled gelatin mix while mixing everything together. Once completely smooth, place into refrigerator to chill and thicken for one hour. (To be continued.) *Also, see note.

Cheesecake Layer

• In a mixing bowl, beat another 8 ounces of cream cheese, the 1 cup powdered sugar, and 1 teaspoon vanilla together until smooth and creamy. With a rubber spatula, fold in 1 cup of the Cool Whip.
• Place dollops of cheesecake mixture onto the frozen crust and with an offset spatula, spread to form an even layer.

Strawberry Cream Layer – continued

• After the Strawberry Cream mixture has been refrigerated for an hour, fold in the remaining Cool Whip (it will be about 2 cups) with a rubber spatula, combining until evenly distributed and smooth.
• Gently pour the strawberry cream onto the cheesecake layer and spread evenly with an offset spatula.
• Place into the refrigerator overnight or for a minimum of 6 hours

Strawberry Crunch Topping

• Place 1/3 cup freeze-dried strawberries, and 8 Golden Oreos with filling into a food processor or blender. Pulse until coarse crumbs form. Add the tablespoon of strawberry gelatin powder and pinch of salt. Pulse briefly to combine. Pour in the 2 tablespoons melted butter and pulse just until the mixture holds together when pressed. Spread the mixture on a plate and chill for 10-15 minutes.

Serving

• Hull the strawberries and dice them. Sprinkle the Strawberry Crunch Topping and diced strawberries over the bars.
• When slicing, remove the bars from the entire pan by lifting them out in the parchment. To make clean cuts, run a large knife under hot water, dry off, and then slice through the bars, repeating with each cut.

Notes

• Use the amounts of water in this recipe required to mix the strawberry gelatin. DO NOT use the amounts listed in the box instructions. We want a more stable gelatin and less of it.
• If strawberry cream mixture is left in the refrigerator for more than one hour, the gelatin will harden and form. This isn’t an issue unless you want a completely creamy layer for the top with NO red strawberry specks. 
• The link to the freeze-dried strawberries is for a larger can even though the recipe only calls for 1/3 cup. I like to have them on hand as I also use them to make this Strawberry Crunch Cake. Plus, they’re good to snack on and will keep for a few months.

Nutrition

Calories: 659kcal | Carbohydrates: 78g | Protein: 8g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 475mg | Potassium: 294mg | Fiber: 2g | Sugar: 55g | Vitamin A: 999IU | Vitamin C: 112mg | Calcium: 122mg | Iron: 3mg

The post Strawberry Shortcake Bars appeared first on 365 Days of Baking.

These Shredded Chicken Tostadas are one of those quick dinner recipes you’ll come back to time and time again.

What are Tostadas?

Tostadas are flat or saucer-shaped corn tortillas that are baked, toasted, or fried until crispy. The word “tostada” literally translates to “toasted” in English. You fill or top a tostada with a combination of meat, cheese, beans, and vegetables, like an open-faced taco.

With so many topping and filling options, I can make them a million different ways and never get bored. It’s a great option for taco night that will please even those picky eaters. And after a long day, this meal is a real time saver, becoming a regular in our dinner rotation.

Ingredients for Chicken Tostadas

You will need these ingredients to make the chicken tostadas.

• Tostadas – Store-bought or homemade
• Cooked shredded chicken – A store-bought rotisserie chicken is perfect, or cook up some boneless skinless chicken breasts.
• Black beans
• Rotel diced tomatoes – Or any kind of diced tomatoes with green chilies.
• Homemade taco seasoning– a store-bought packet works just fine, too!​​
• Green onions
• Shredded Mexican blend cheese
• Avocado
• Fresh tomato
• Fresh cilantro

Find a list with detailed ingredient amounts in the printable recipe card at the end of the post!

How to Make Chicken Tostadas

You are going to LOVE how easy it is to make homemade rotisserie chicken tostadas! Here’s how I do it.

1. First, I line a rimmed baking sheet with foil. I place 8 tostadas on the pan and preheat the oven to 350°F.
2. Now I combine the shredded chicken, Rotel tomatoes, black beans, and taco seasoning in a saucepan. I add a generous splash of water and cook until heated through. This takes about 7 minutes.
3. Next, I stir chopped green onions into the chicken mixture. Then I spoon the shredded chicken evenly over the tostadas. I sprinkle a handful of shredded cheese over each one.
4. Finally, I bake the chicken tostadas for about 5 minutes, or until the cheese melts. I serve them hot with diced avocado, tomato, fresh cilantro, and any other toppings I have on hand.

FAQs

How do I make my own tostada shells?

Sometimes I can’t find the crispy tostada shells for sale at my local grocery store, or I just want to make my own. Luckily, it’s easy!

• I preheat the oven to 400°F.
• I lightly grease both sides of 8 corn tortillas with vegetable oil and place them flat on the baking sheet.
• Then I bake the tortillas for 5 minutes on each side, or until hard and crispy. Voila! Crunchy tostadas!

OR

• Follow these fried tostada shell directions.

Once your tostada shells are ready, follow the recipe below for assembling easy chicken tostadas.

Can I use flour tortillas to make tostadas?

Corn tortillas are the traditional choice for tostadas, but you’re welcome to use flour if you prefer!

The flour tortillas take a bit longer to get crispy. They’ll have toasty, golden brown edges and a softer center than the thin, crisp corn tostadas.

What other toppings are good on chicken tostadas?

Diced avocado, tomatoes, and cilantro aren’t the only things you can put on cheesy baked tostadas.

Try a dollop of sour cream, homemade lime crema, or plain Greek yogurt to add a cooling dimension to the spicy Mexican chicken. If you want a spicier tostada, spoon your favorite salsa or hot sauce. Top it with some cotija cheese, pickled red onion, and some fresh lime juice.

Instead of black beans, you can use pinto beans or spread a layer of homemade refried beans on the crunchy tortillas.

In place of the chicken, top them with the slow cooker carne asada from these taco boats for an equally delicious recipe.

We also enjoy eating Mexican tostadas with shredded iceberg lettuce, pico de gallo, and guacamole on top instead of the tomatoes, cilantro, and avocado. There’s no wrong way to enjoy homemade chicken tostadas!

Mexican Recipes

I love Mexican food. That includes Tex-Mex, Cal-Mex,  and every other cuisine informed by Mexican flavors.

• This easy Mexican Chicken will make a great dinner any night of the week, and is perfect for a gathering, too! With shredded chicken, tomatoes, beans, and spices, this recipe is delicious served over rice or even in a taco salad!
• I eat tacos regularly. Whether it’s a plate of Baja-inspired Shrimp Tacos or these decidedly nontraditional Taco Hummus Wraps, I’m happy when dinner comes wrapped in a tortilla.
• The taco obsession doesn’t stop when I run out of tortillas. I love layering cheese, meat, and peppers in a Layered Taco Dip to scoop up with chips. This Chicken Taco Dip is another version you’ll enjoy.
• Make-ahead casseroles make mornings so much easier—and tastier. Fans of breakfast tacos will love my Mexican Breakfast Casserole with its layers of eggs, spicy chorizo sausage, and peppers.
• Whatever main course you choose, you’ll want to pair it with a side of Skillet Mexican Street Corn. It’s got all the spicy, creamy, sweet corn taste of Elote, cooked up in a skillet.
• No Mexican meal is complete without a refreshing beverage like horchata or the horchata-inspired Coconut Cooler. Both would be delicious served with your chicken tostadas!

Let me know how my Chicken Tostada recipe turned out for you with a comment or recipe review below!

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Chicken Tostadas Recipe

Learn how to make Chicken Tostadas with all the fixings! Crunchy tortilla shells are piled high with perfectly seasoned chicken, black beans and cheese, and more. It's a quick and easy dinner recipe that's packed with Mexican flavor the whole family will love!

Course Dinners

Cuisine Mexican

Keyword Chicken Tostadas

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 tostadas

Calories 359kcal

Author Lynne Feifer

Ingredients

• 8 tostadas
• 2 cups cooked shredded chicken
• 15 ounces black beans
• 10 ounces Rotel diced tomatoes and chopped green chilies
• ⅓ cup water
• 2 tablespoons homemade taco seasoning or one packet
• 3 green onions chopped
• 2 cups shredded Mexican cheese
• 1 avocado sliced
• 1 tomato diced, if desired
• chopped fresh cilantro

Instructions

• Preheat oven to 350°F, and place 8 tostados onto a baking sheet lined with aluminum foil or parchment paper.
• In a large skillet over medium heat, place chicken, beans, can of diced tomatoes, water, and taco seasoning. Cook for about 7 minutes until completely heated through, stirring frequently.
• Add the green onions to the skillet, and mix. Evenly distribute the chicken mixture among the tostadas, and cover each with ¼ cup of the Mexican cheese.
• Bake for 5-7 minutes until heated and cheese has melted. Serve with sliced avocado, and top with diced fresh tomato and cilantro, if desired.

Notes

My Homemade Taco Seasoning recipe.

Nutrition

Serving: 1tostada | Calories: 359kcal | Carbohydrates: 29g | Protein: 22g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 363mg | Potassium: 569mg | Fiber: 8g | Sugar: 2g | Vitamin A: 512IU | Vitamin C: 9mg | Calcium: 235mg | Iron: 3mg

This post was originally published June 3, 2022. It has been updated in format on April 29, 2026.

The post Chicken Tostadas appeared first on 365 Days of Baking.

Do you use Cool Whip? Or are you on Team “I-would-not-touch-it-with-a-10-foot-pole”? I confess that I have used Cool Whip for years and have never really had an issue with it. Yet I know some people out there really don’t like to use whipped topping with many artificial ingredients.

While I’m sure no one here is popping open a tub of Cool Whip expecting it to be a health food, sometimes it’s nice to substitute the store-bought stuff with something homemade! Or maybe, you just want to avoid a trip to the grocery store. That’s where this Stabilized Whipped Cream recipe comes in handy.

What is Stabilized Whipped Cream?

Stabilized whipped cream is fortified with an added ingredient that helps it hold its shape for a more extended period. It’s ideal for cakes, pies, and other desserts that require a whipped cream topping that won’t collapse or melt quickly at warm temperatures. The added ingredient may be gelatin, cornstarch, cream cheese, or instant pudding mix, among other ingredients.

Stabilized whipped cream is different from regular whipped cream in that it has a firmer texture and can be piped onto desserts, like this Banana Split Ice Cream Cake. It also lasts longer than regular whipped cream, making it the perfect choice for desserts that need to be prepared in advance.

Ingredients for Stabilized Whipped Cream

To make this whipped cream, I use the following four ingredients:

• Real heavy whipping cream
• Cream cheese
• Powdered sugar
• Pure vanilla extract

See the recipe card below for exact amounts and more detailed directions.

I’ve seen lots of homemade Cool Whip recipes that call for unflavored gelatin as the stabilization agent. I’m excited that this is a stabilized whipped cream recipe without gelatin because it’s suitable for all my vegetarian pals!

Equipment Needed

I use the following tools to make this homemade whipped cream:

• Large mixing bowl
• Electric mixer  or stand mixer with the whisk attachment
• Measuring cups/spoons

I like to use these items to make my own Stabilized Whipped Cream – this mixer and these storage containers, if making it in advance.

How to Make Cool Whip Substitute

People I talk to always seem to expect homemade whipped cream and DIY Cool Whip to be difficult to make. This couldn’t be farther from the truth! All it takes is the right proportion of ingredients and a few easy steps.

Once you get in the habit of whipping up (literally, ha) your own Cool Whip, you’ll wonder why you didn’t start doing it sooner. 

1. First, I beat softened cream cheese with the confectioner’s sugar and a little real vanilla extract in a stand mixer (or in a large bowl with an electric handheld mixer) on low speed.
2. Next, I either use a clean, cold bowl and the whisk attachment to beat a cup of heavy cream at medium speed to high speed until soft peaks form. Then I add the cream cheese mixture in thirds to the whipped cream. 
3. Once all the cream cheese mixture is added, I beat the whole thing a little bit more until I see soft, fluffy peaks. Bam. That’s it! 

Tips for Making Perfect Homemade Whipped Cream

Here are some tips to help you achieve perfectly stabilized whipped cream every time:

• I make sure the heavy cream is cold before whipping for the best results.
• If possible, I use a cold bowl to help keep the cream cold while whipping.
• I always add the sugar and vanilla extract to the cream before whipping to ensure they are thoroughly incorporated.
• Whip the cream until soft peaks form, but be careful not to overbeat it.
• I chill the whipped cream for at least an hour before using it to allow it to set properly.

FAQs

Can I add flavor to Stabilized Whipped Cream?

Yes, it is a versatile topping you can flavor and customize in many ways. Here are some different ways you can customize this whipped topping:

• Add cocoa powder for a chocolate whipped cream.
• Substitute almond extract for vanilla extract for an almond-flavored whipped cream. Different extracts, oils, or emulsions will provide different flavors to your topping.
• Add a tablespoon of instant coffee granules for a coffee-flavored whipped cream.

Can you make sugar-free Whipped Cream?

Yes you can! If you’re avoiding added sugars or baking for someone who is, this stabilized Cool Whip can also be made with artificial sweeteners and sugar substitutes as well. Just be sure it’s not a liquid sweetener (like honey or maple syrup), as a liquid will disrupt the consistency of the whipped cream. 

How do I store Stabilized Whipped Cream?

I store this topping in an airtight container in the refrigerator for 2-3 days. When I’m ready to use it, I simply re-whip the cream for a few seconds, but not much longer, to restore its texture. I serve stabilized whipped cream with cakes, pies, and fruit, or use it as a topping for hot chocolate or coffee.

Note: I don’t recommend freezing stabilized whipped cream as it may lose its texture and become grainy when thawed.

Can I decorate with Whipped Cream?

Stabilized whipped cream frosting is the perfect topping for piping onto cakes and desserts to create beautiful designs and decorations. Here are some decorating ideas to inspire you:

• Pipe rosettes or stars onto cupcakes for a simple yet elegant decoration.
• Use a piping bag fitted with a star tip to create a border around the edge of a cake.
• Pipe whipped cream onto a trifle in layers for a visually stunning dessert.
• Use a piping bag fitted with a leaf tip to create a wreath around the edge of a pie.

Now that I’ve figured out the best way to make perfect stabilized whipped cream at home, I’m sure I won’t rely on the store-bought stuff in the tub with the blue lid nearly as much! This is one of the best homemade whipped cream recipes I’ve tried. The texture and taste are just right. 

AND this recipe makes the amount you’ll need for any of my favorite desserts, my Dream Bar recipes.

More recipes that use Stabilized Whipped Cream

I use this recipe anytime it calls for Cool Whip. It works well as an ingredient in dream bars, cheesecakes, and no-bake pies, and also in classic jello recipes like my Patriotic Jello Dessert. Here are some on the blog that use this delicious whipped cream:

Turtle Parfaits: you’ll get a taste of a dark chocolate pudding made with silken tofu, whipped topping, caramel sauce, and pecans.

Fluffernutter Dip: Peanut butter and marshmallow fluff, blended to perfection for an easy dessert dip that’s ready in no time.​

Patriotic Poke Cake: This Patriotic Poke Cake made with white cake mix, blue gelatin, Lucky Leaf Premium Cherry Fruit Filling or Topping, and whipped topping is the perfect red, white, and blue dessert for your patriotic parties!

If you try this Stabilized Whipped Cream recipe, let me know what you think in a comment or recipe review below!

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Stabilized Whipped Cream

Stabilized Whipped Cream is easy to make, gelatin-free, and perfect to use for a variety of desserts. It holds its' shape well, has a rich, creamy taste, and is a great alternative for Cool Whip in many recipes.

Course Dessert

Cuisine American

Keyword Stabilized Whipped Cream

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 3 cups

Calories 460kcal

Author Lynne Feifer

Ingredients

• 4 ounces cream cheese softened for at least an hour at room temperature
• ⅓ cup powdered sugar
• 1 ½ teaspoons pure vanilla extract
• 1 cup heavy whipping cream

Instructions

• In a mixing bowl, beat the cream cheese with the powdered sugar and vanilla until soft and creamy.
• Transfer to a small bowl.
• In the mixing bowl (you don't have to clean it), beat the heavy whipping cream just until soft peaks form. You'll want them to collapse, not stand up.
• Add the cream cheese by distributing it in thirds around the mixing bowl.
• Beat until stiff peaks are formed.
• Store in refrigerator until ready to use.

Notes

This recipe makes about 3 cups, and nutritional value is calculated for 1 cup.

Nutrition

Calories: 460kcal | Carbohydrates: 18g | Protein: 5g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 128mg | Sodium: 141mg | Potassium: 128mg | Sugar: 17g | Vitamin A: 1674IU | Vitamin C: 0.5mg | Calcium: 89mg | Iron: 0.1mg

The post Stabilized Whipped Cream appeared first on 365 Days of Baking.

I love a timeless cookie recipe, and this recipe for Cornmeal Cookies is just that! It reminds me of something my grandma would have made, with no fancy ingredients or complicated steps. The flavor reminds me of cornbread, but better!

And seriously, if there’s ONE cookie recipe you make of mine this year…(or at least before our 12 Days of Cookies begins on Black Friday 😂), PLEASE let it be this one! I’ve had SOOOO many compliments when I was testing it, and it is pretty unique. The cornmeal gives them a great flavor and texture, and the salt on top, just WOW! I really think you’ll love them as much as I do!

Also, I’m not ashamed to ask. Haha
I’m a small business and rely on your comments and reviews to increase my visibility on Google and elsewhere, so when you make these cookies with cornmeal or if you’ve made any of recipes, please go below the post to leave me a rating!
Thank you so much! ❤️

Why You’ll Love Cookies with Cornmeal

• They’re soft and chewy: Adding cornstarch helps retain the softness while an extra egg yolk brings that chewy texture I love in a cookie!
• They have just a touch of crunch: Cornmeal is an unexpected ingredient that adds just a bit of crunchiness to the texture of the cookie and gives it a unique flavor as well.
• Cornmeal Cookies are easy to make: The ingredients are simple, the steps are easy, and no chilling is required!
• They’re sprinkled with just a little bit of Maldon salt to give each cookie a savory touch. Please don’t skip this step or use a different salt because it really does make these cookies next level.

Ingredients for Cornmeal Cookies

I usually have all these ingredients on hand, but if not, they are easy to find at the grocery store. Here’s what you need:

• All-purpose flour
• Golden yellow cornmeal
• Cornstarch
• Baking powder
• Baking soda
• Kosher salt
• Butter, softened
• Cream cheese, room temperature
• Light brown sugar
• Granulated sugar
• Large eggs (divided)
• Milk
• Pure vanilla extract
• Maldon salt

I added a detailed list of ingredients to the printable recipe card at the end of the post, so make sure to give it a good review!

How to Make Easy Cornmeal Cookies

1. Prepare: I preheat my oven to 350 degrees F and line a baking sheet or sheets with parchment paper.
2. Dry Ingredients: Next, in a medium bowl, I whisk together flour, cornmeal, cornstarch, baking powder, baking soda, and kosher salt.
3. Wet ingredients: In a large mixing bowl (I like to use the bowl of my stand mixer fitted with the paddle attachment), I cream together the butter, cream cheese, brown sugar, and granulated white sugar on medium speed until it’s smooth and well combined, about 3 minutes. Then I add the egg, one egg yolk, milk, and vanilla, and mix until it’s creamy and smooth.
4. Combine: I gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
5. Bake: I use a #40 cookie scoop (or 2 tablespoons of dough) to place cookie dough balls onto the prepared baking sheets. These cookies will spread a bit when baked, so I place the balls of dough about 2 inches apart.
6. I mix 1 tablespoon of the yellow cornmeal and 1 tablespoon of granulated sugar in a small bowl. I do like to gently press the dough down to flatten the cookies slightly, so I’ll use the bottom of a drinking glass. I butter the bottom of it with the wrapper from the stick of butter, and then dip it into the cornmeal mixture before I flatten each cookie. The bottom of the glass may not evenly distribute the mixture, so after they’ve all been flattened, I sprinkle the remainder over all the cookies.
7. Lastly, I bake them for 13-15 minutes until slightly golden brown. After I remove them from the oven, I immediately sprinkle each cookie with a little bit of Maldon salt (please don’t omit this or use a different salt, trust me!), and then I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

FAQs

What is Maldon Salt?

Maldon Salt is a hand-harvested sea salt from Maldon, England. Known as a finishing salt, it is characterized by its’ distinctly shaped flakes, crunch and fresh, light taste. You can use it before serving a lot of different dishes like steak, salads, roasted vegetables, and can make your baked goods really spectacular.

How do I store Cornmeal Cookies?

Once completely cool, I store these cookies in an airtight container for 4-5 days.

Can I freeze Cookies with Cornmeal?

Yes, these cookies freeze well! Place them in a freezer bag or other airtight container and freeze for up to 3 months. Let them thaw on the counter for a few hours before serving.

Can I freeze the dough?

Yes you can. Once it’s prepared, I form the dough into a ball and wrap dough with plastic wrap, then place it in a freezer bag. Freeze for up to 1 month, thawing overnight in the fridge before baking. I also like to let the dough sit out for 15-20 minutes at room temperature to soften up.

How else can I use cornmeal for baking?

Try my Blueberry Cornmeal Muffins. They combine the texture and taste of a corn muffin with the great taste of those healthy and yummy blueberries!

Another option is a savory snack! Make these Cornmeal Breaded Zucchini Chips to eat! These zucchini slices have a light cornmeal coating seasoned with garlic and Parmesan.

More Easy Cookie Recipes

Looking for a quick and delicious cookie recipe to bake? Try one of these next time:

• Peanut Butter M&M Cookies
• Red Velvet Crinkle Cookies
• Brown Butter Shortbread
• Cookies and Cream Cookies
• Haystacks

If you enjoyed these delightful Cornmeal Cookies, let me know in the comments or by leaving a recipe review below!

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Cornmeal Cookies

Cornmeal Cookies are soft and chewy, with the cornmeal giving them both a delicious flavor and slightly crunchy texture. Not too sweet, they're perfect for when you're looking for a different kind of cookie!

Course Dessert

Cuisine American

Keyword Cornmeal Cookies

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 20 cookies

Calories 175kcal

Author Lynne Feifer

Ingredients

• 1 ¼ cups all-purpose flour
• ¾ cup yellow cornmeal
• 1 ½ teaspoons cornstarch
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• ½ cup butter, room temperature
• 2 ounces cream cheese, room temperature
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 1 egg
• 1 egg yolk
• 1 tablespoon milk
• 1 teaspoon pure vanilla extract

Finish

• 1 tablespoon granulated sugar
• 1 tablespoon yellow cornmeal
• 1-2 tablespoons Maldon salt

Instructions

• Preheat oven to 350°F, and line a baking sheet or sheets with a sheet of parchment paper.
• In a medium bowl, whisk together the 1 1/4 cups flour, 3/4 cup cornmeal, 1 1/2 teaspoons cornstarch, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt.
• In a mixing bowl, cream the 1/2 cup butter with the 2 ounces cream cheese until smooth and well combined. Scrape down the sides and bottom of the bowl, and add the 1 cup brown sugar and 1/2 cup granulated sugar. Beat until fluffy, about 3 minutes. Add the egg, egg yolk, 1 tablespoon of milk, and 1 teaspoon vanilla extract. Mix until well combined. Scrape down the sides and bottom of the bowl.
• Gradually add the dry ingredients and mix until just combined.
• Using a #40 cookie scoop or two tablespoons of dough, place dough about 2 inches apart on the cookie sheet, as the cookies will spread as they bake.

To Finish

• In a small bowl, mix together the 1 tablespoon of sugar and 1 tablespoon of cornmeal. Butter the bottom of a heavy drinking glass, and dip it into the sugar mixture. Gently press the glass down onto each ball of dough to slightly flatten. Sprinkle the cookies with the remainder of the mixture, so that each of the tops are covered.
• Bake for 13-15 minutes until slightly golden. Upon removing from the oven, sprinkle each cookie with some Maldon salt and allow to sit on the cookie sheet for a couple minutes before removing to a wire rack. Please don't skip the Maldon salt, it really brings out more of the flavor of the cookie! Trust me on this.

Notes

• Tip: Use the butter wrapper to wipe the bottom of the glass you’ll be using to flatten the cookies.

Nutrition

Calories: 175kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 487mg | Potassium: 70mg | Fiber: 1g | Sugar: 17g | Vitamin A: 206IU | Calcium: 25mg | Iron: 1mg

The post Cornmeal Cookies appeared first on 365 Days of Baking.

Do you love Thai food? I absolutely love Thai food – the flavors, the noodles, the use of fresh ingredients. Drunken Noodles and Pad See Ew are my favorites. If you also enjoy eating out at Thai restaurants, then this recipe is for you!

Cookbook Review

If you’re a lover of Southeast Asian dishes, then this cookbook, Rice. Noodles. Yum!  by my friend, Abigail Sotto Raines, is one you definitely need to add to your collection. It will make a great gift for others, too – moms, dads, newlyweds, teachers, and friends!

Abigail (Abby) is the owner and creator of the blog, Manila Spoon, a food blog filled with authentic Philippine dishes and more. She was born and grew up in the Philippines and learned to cook from her mother and grandmother.

She became a lawyer and practiced until she was married. It was after moving to the United States with her husband 15 years ago that she rediscovered her passion for cooking. She began her blog in 2012 and has been creating and sharing ever since.

What’s Inside

Included in this book are rice and noodle dishes, stir fries, and recipes for all meals, including dessert! Abby also includes salads and snacks, and gives great tips on how to cook rice perfectly!

Her recipes are easy, fast, and delicious, and this book will help you create your favorite Asian dishes at home. Yes, Pad Thai is in here, but you’ll also enjoy new recipes that are sure to become favorites, too!

With so many incredible recipes, it was really hard to choose just one to make and share with you. I’m eager to make the Khao Niaow Ma Muang (Sticky Rice with Mango), Bun Cha Gio (Spring Rolls with Rice Vermicelli), Bubur Sumsum (Coconut Rice Pudding), Goi Cuon (Fresh Spring Rolls), and more!

Ingredients for Pad See Ew

The key to a good Pad See Ew is having the right sauce. Raid the Asian section of your grocery store to find all the ingredients you’ll need, as listed below:

• Dark Soy Sauce
• Fish sauce
• Oyster sauce
• Sugar
• Chicken breasts
• Wide rice noodles (sen yai or ho fun)
• Canola oil (or vegetable oil)
• Minced garlic
• Large egg
• Gai lan (Chinese broccoli) or broccoli rabe, chopped
• Freshly ground black or white pepper to taste

Look for a detailed ingredient list in the printable recipe card at the end of the post!

How to Make Pad See Ew

1. First, I combine the dark soy sauce, oyster sauce, fish sauce, and sugar in a small bowl, then set it aside.
2. Next, I slice up my chicken breasts into thin slices, then marinate the slices in the sauce for about 10 minutes.
3. I refresh the ho fun noodles with cold water and separate them to avoid clumping, then drain the water and set the noodles aside.
4. Then I heat some oil in a my large skillet or a wok over medium-high heat. I fry the marinated chicken for about 3 minutes or until fully cooked. Then I set the chicken in a bowl and set it aside.
5. Next, I drizzle a little more oil in the skillet and heat it again. I add the minced garlic and cook until aromatic. Then I crack an egg and scramble it in the pan. Finally, I add the chopped gai lan or broccoli rabe and mix it with the egg
6. Finally, I add the noodles and remaining seasoning sauce to the pan and stir quickly to coat. I let the noodles sit undisturbed for about 30 seconds to caramelize just a little and get that “wok hei” flavor. Then I toss the noodles and repeat with the other side, letting them sit for about 30 seconds. I return the chicken to the pan, stir it all together, and transfer everything to a serving plate.
7. Sprinkle with some ground pepper to taste and serve immediately!

Tips for Making this Pad See Ew Recipe

• You can find the fish sauce and oyster sauce in the Asian section at your local grocery store, Walmart or Asian store. You should also be able to find wide rice noodles there in the refrigerated or frozen section. If the noodles are frozen, thaw them first before using them.
• I prefer to use my large skillet, but a wok like this one would also work nicely for this recipe as well as others in the book.
• For Pad See Ew noodles – I went to my local Asian store to purchase the ho fun, but they didn’t have them, so I purchased this 8-ounce bag of extra-large dried rice noodles at the store and they worked really well. The package directions said to soak them for 5 minutes in tap water and then to boil them for 3 minutes, which I did, and they were perfect.
• I also used broccoli rabe for this recipe since I had purchased that before we’d visited the Asian market.
• Fresh noodles are very delicate, so flip and toss them gently. I also prefer using a wooden spatula if I’m using my wok instead of a metal spatula.
• IMPORTANT: The trick is to have all of your ingredients prepped and ready BEFORE you start cooking because this recipe cooks very quickly! I like to cook it in smaller batches too, to avoid overcrowding in the pan.

FAQs

How can I increase the spice level of Pad See Ew?

This is definitely on the mild side of Thai food, but if you like a little kick, add in some chili powder, chili paste, or some chopped Bird’s Eye chilies. Our local place often uses red chili flakes as well.

How do I store leftover Thai food?

Store leftovers in an airtight container in the fridge for 2-3 days. I like to reheat mine in an oiled skillet with just a little bit of water drizzled over the top to refresh the noodles.

Can I freeze Pad See Ew?

Yes, freeze it in individual portions so you can reheat it in the microwave as needed.

Can I eat Pad See Ew with a different protein?

Yes, this tastes great with sliced pork, beef, tofu, or even shrimp! Shrimp do not need to be marinated first, if you decide to use them.

I don’t have dark soy sauce. Can I use regular soy sauce instead?

Yes, you can, although the flavor profile will be slightly different. Also, Pad See Ew is known for its dark brown color, so it will look a bit different as well.

More Asian-inspired Recipes

You’ll love these recipes inspired by Asian flavors and cuisines:

• This Pork Potstickers recipe is one you’ll come back to again and again because it’s so easy! They’re made of ground pork, ginger, garlic, soy sauce, and cabbage tucked into a potsticker wrapper, fried, and then steamed. They make a delicious appetizer or main course for dinner.
• This Coconut Rice recipe transforms ordinary grains of rice into a fragrant, rich side dish. It’s the perfect accompaniment to an Asian inspired dinner and takes hardly any extra effort at all!
• Take your appetizer game to the next level with this easy Garlic Edamame recipe. Edamame pods are sautéed with garlic and ginger for the perfect start to any Asian meal.
• Skip the takeout tonight and make your own Mochi, or Japanese rice cakes, at home! This easy homemade version is made with rice flour, sugar, and coconut milk for a delightful treat that will satisfy your sweet tooth. Whip up a batch for the entire family to enjoy today!
• Got leftover rice? This easy Chicken Fried Rice is the perfect recipe for using that up! Loaded with veggies, egg, and a bit of pineapple for more delicious flavor means you’ll be fighting for the leftovers.

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Pad See Ew

Pad See Ew is a popular Thai recipe with chicken and flat rice noodles in a sweet-salty sauce. Everyone will love this super easy, fast and delicious dish!

Course Main Course

Cuisine Thai

Keyword Pad See Ew,

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Noodle Soaking 30 minutes minutes

Total Time 1 hour hour

Servings 4 people

Calories 515kcal

Author Lynne Feifer

Equipment

• Large skillet or a wok

Ingredients

• 2 tablespoons dark soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 2 ½ tablespoons sugar
• 8 ounces chicken breast, halved lengthwise and then thinly sliced. (225 grams)
• 1 tablespoon soy sauce
• 10 ounces flat and wide fresh rice noodles (ho fun, see Note
• 4 tablespoons canola oil, divided
• 3 cloves garlic, minced
• 1 egg, beaten
• 8 stalks gai lan (Chinese broccoli) or broccoli rabe, thick bottom stalks cut off, with leaves and thin stalks sliced to about 2 inches in length.
• freshly ground pepper to taste

Instructions

Seasoning Sauce

• In a small bowl, combine the dark soy sauce, fish sauce, oyster sauce, and sugar. Set aside.
• Marinate the sliced chicken in the 1 tablespoon soy sauce for at least 10 minutes.
• Refresh the fresh noodles with cold water and separate the threads if needed to avoid clumping. Drain and set aside.
• Heat 2 tablespoons of oil in a nonstick wok or large skillet over medium-high heat. Fry the chicken for about 3 minutes or until fully cooked. Transfer the cooked chicken to a bowl. Set aside.
• Drizzle the remaining 2 tablespoons of oil in the wok and heat over medium-high. Add the garlic and cook until very aromatic. Add the egg, let set for several seconds, then scramble. Add the chopped gai lan (or broccoli rabe) and mix with the egg.
• Add the noodles and the seasoning sauce to the pan. Stir everything quickly to ensure noodles are fully coated with the sauce. Let the noodles sit undisturbed for about 30 seconds. You want the noodles to char a little underneath to get that caramelized flavor. Flip or toss the noodles to allow the top portion to char, too. Leave undisturbed for another 30 seconds. Return the chicken to the pan and give the mixture another quick stir. Transfer to a serving plate and sprinkle with some freshly ground pepper to taste. Serve immediately.

Notes

Abby’s note in her cookbook, Rice. Noodles. Yum.
“Fresh wide rice noodles (ho fun) are great for this dish. You can find these flat rice noodles at Asian stores either in the refrigerated or frozen section. If frozen, thaw first before using. If you cannot find fresh or frozen noodles, simply use extra-large dried Thai rice noodles available in Asian stores and soak them in room temperature water for about an hour or until softened.”

Nutrition

Serving: 1g | Calories: 515kcal | Carbohydrates: 70g | Protein: 19g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 77mg | Sodium: 1454mg | Potassium: 371mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1075IU | Vitamin C: 9.1mg | Calcium: 67mg | Iron: 2mg

This post was originally published July 1, 2019. It has been updated in format on April 22, 2026.

The post Pad See Ew – Flat Noodles Stir-Fried in Soy Sauce appeared first on 365 Days of Baking.

Ciabatta bread is rustic, airy, and delightfully chewy! It is fluffy on the inside and crusty on the outside with the perfect amount of substance to it. It’s a great vehicle for dipping, or tastes great on its own with a pat of butter. 

Make the Best Ciabatta Bread

This is a very wet dough that can be hard to handle. Make sure you have wet hands when working the dough.

For best results, measure the ingredients with a digital scale. 

There are a lot of steps to this recipe, which may seem intimidating. I’ve done all the testing and hard work for you to make sure this recipe turns out perfectly, so if you follow the instructions, you’ll have delicious ciabatta bread too! I’ll throw in some notes along the way to help you in your baking process.

Ingredients for Ciabatta Bread

The best thing about this bread is that it uses only a handful of simple ingredients. Nothing fancy, just good old pantry staples that come together to form a perfect rustic loaf! Here’s what you need:

• All-purpose flour
• Active dry yeast
• Bread flour
• Sea salt
• Olive oil
• Warm water- for rising
• Ice- for shaping and baking

For a detailed list of ingredients, see the printable recipe card at the bottom of the post!

How to Make Ciabatta Bread

Let’s start by making a sponge, or yeast starter. Do this the evening before you plan to bake the bread.

For the sponge

In a small bowl, add the all-purpose flour, yeast, and warm water. Using a whisk, stir to combine until there are no lumps visible. Cover and allow to sit on the counter at room temperature overnight or for 12 hours.

Make the Bread Dough

In the bowl of your stand mixer with the paddle attachment, add the sponge that was created the night before to one cup of warm water. Using a whisk, stir until fully combined. The mixture will look very cloudy.

Add the bread flour and salt to the bowl of the stand mixer. Turn the mixer to low speed and stir to fully incorporate the flour. Then increase the speed to medium and allow the mixer to work the dough for 6 minutes. (It will be very wet and sticky)

Scrape the ciabatta dough from the paddle and switch the paddle for the dough hook. Turn the mixer to medium speed and allow the machine to knead the dough for 8 minutes. At this point, you will see the dough pulling away from the sides of the bowl. The dough will become shiny and start holding its shape.

Grease a large bowl with about 1 tablespoon of olive oil and place the dough into the mixing bowl. Drizzle another tablespoon of olive oil on top of the dough and use your fingers or a brush to completely cover the surface of the dough with a thin layer of olive oil. Cover the dough with plastic wrap or a tea towel and let the dough rise for 4 hours.

Stretch and Fold

Once the dough has doubled in size, it’s time to follow the stretch and fold process. Wet your hands, take a small section of the dough from one side, and stretch the dough upwards, folding the dough over itself towards the center of the dough ball. (When doing this, just stretch and fold the dough over gently, trying to avoid popping all of the bubbles in your dough. It will result in a fluffier bread.) 

Repeat this process, stretching and folding each side of the dough. Cover and set aside for 30 minutes.

Repeat this process 3 more times for 4 total stretch/fold/turn processes.

Bake the Bread

Once the last stretch and fold process has finished, let the dough rest for 30 minutes. While you wait, arrange 2 racks in your oven into the center and bottom. Place a baking sheet pan in the center and a cast iron skillet (or other oven-safe skillet) on the bottom rack and preheat to 425°F (218°C).

Place a piece of parchment paper about the size of your baking pan on the counter (to the side) and dust it with flour.

Put 1 cup of ice in a measuring cup and set aside.

Sprinkle your counter with flour and turn out the dough onto your floured work surface. Cut the dough into 2 pieces for loaves or 12 pieces for buns. Dust the top of the dough with flour and place the dough pieces on the prepared piece of parchment paper.

Once the oven has come to temperature, remove the baking sheet from the oven, and place the piece of parchment paper with the dough on it onto the baking sheet. Place the baking sheet with the bread in the oven and 2 cups of ice in the cast iron skillet.

Bake at 425° F for 25 minutes or until the bread is golden brown. Let it cool before slicing, and enjoy!

Recipe Tips

• Make sure that your water is warm and not hot. Using water that is too hot will kill the yeast and result in bread that does not rise. You can aim for about 90°F (32°C). 
• Wet your hands before stretching and folding your dough. This is a sticky dough, and wetting your hands will make it easier to work with. 
• Make sure that you use enough olive oil to coat the entire ball of dough so it doesn’t dry out and form a crust while rising. 
• Be conservative with the additional flour that you add to your counter. You can always add more if you need it, but too much flour can’t be easily taken out and can cause your bread to be dry. 

FAQs

Do I need to add the cast iron skillet and the ice to the oven?

Yes, if at all possible, use a cast iron skillet. It conducts heat well and gets very hot in the oven. Adding the ice to the hot cast iron skillet will immediately create a plume of steam. The steam helps give rise to the bread while creating a traditional chewy crust on the outside of your bread.

How do I store my Ciabatta Bread?

If you have leftover ciabatta bread, you can store it either at room temperature or in the refrigerator. Either way, make sure to store the bread in a bread bag, with beeswax wraps or an airtight container to preserve freshness. Your bread will stay fresh for 1-2 days at room temperature or up to a week in the refrigerator. 

Can I make this ahead of time and freeze it?

Yes! Make this ciabatta bread ahead of time and freeze it so you have fresh bread on hand whenever you want it. Make the bread as directed and allow it to cool completely. Wrap the bread in plastic wrap or foil and place it into a resealable freezer bag. Your bread will stay fresh for 3-4 months. Thaw before cutting. 

What do I serve with my Ciabatta Bread?

Ciabatta bread is the perfect side dish or snack to make you feel cozy and satisfied. Try it with one or any combination of the following serving ideas.

• Olive oil – Dunk this bread in olive oil with a bit of balsamic vinegar and sprinkle flaky salt for added crunch. 
• Make a sandwich – This ciabatta bread is perfect for sandwiches. Enjoy with your favorite cold cuts and spreads. 
• Garlic bread: Slice this bread and slather it with butter, minced garlic, and parmesan or mozzarella cheese for a slice of decadent garlic bread.
• With soup – Add this bread to the side of any soup, like this Stuffed Pepper Soup recipe or Turkey Soup, and soak up all the deliciousness. 

What other variations can I make?

You can make this ciabatta bread into either 12 personal-sized buns or 2 loaves. You could also do both and make 6 buns and 1 loaf, giving you some versatility. 

More Delicious Homemade Bread Recipes

Try one of these bread recipes next time you feel like baking:

• Pepperoni Bread
• Italian Bread
• Pineapple Bread
• Dutch Oven Bread
• Brown Butter Rum Banana Bread
• Coca Bread
• Cream Cheese Pumpkin Bread

Make sure you Pin or print this recipe so you can make homemade Ciabatta Bread anytime! 

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Ciabatta Bread Recipe

This Ciabatta Bread Recipe is an Italian classic. With a crisp golden crust and light airy texture, it's perfect for sandwiches, dipping in olive oil, or enjoying on its own. Every slice is irresistible!

Course Breads

Cuisine Italian

Keyword Ciabatta Bread Recipe

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Rise Time 20 hours hours

Total Time 20 hours hours 45 minutes minutes

Servings 12 servings

Calories 132kcal

Author Lynne Feifer

Ingredients

Sponge (Yeast Starter)

• ½ cup all-purpose flour
• ½ teaspoon active dry yeast
• ¼ cup warm water

Bread Dough

• 2 ½ cups bread flour
• 2 teaspoons sea salt
• 1 cup warm water

For Use in Shaping and Baking

• ½ cup all-purpose flour (or more if needed)
• 2 cups ice
• olive oil

Instructions

For the Sponge

• In a small bowl, add the all-purpose flour, yeast, and warm water. Using a whisk, stir to combine until there are no lumps visible. Cover and allow to sit on the counter at room temperature overnight or for 12 hours.

For the Bread

• In the bowl of your stand mixer with the paddle attachment, add the sponge that was created the night before and the warm water. Using a whisk, stir until fully combined. The mixture will look very cloudy.
• To the bowl of the stand mixer, add the bread flour and salt. Turn the mixer to low and stir to fully incorporate the flour. Increase the speed to medium and allow the mixer to work the dough for 6 minutes.
• Scrape the dough from the paddle and switch the paddle for the dough hook. Turn the mixer speed to medium and allow the machine to knead the dough for 8 minutes. At this point you will see the dough pulling away from the sides of the bowl. The dough will become shiny and start holding its shape.
• Grease a large mixing bowl with about 1 tablespoon of olive oil and place the dough into the mixing bowl. Drizzle another tablespoon of olive oil on top of the dough and use your fingers or a brush to completely cover the surface of the dough with a thin layer of olive oil. Cover the dough with plastic wrap or a tea towel and allow to rise for 4 hours.

Stretch and Fold

• Once the dough has doubled in size, it’s time to follow the stretch and fold process. **When doing this, just stretch and fold the dough over, try to avoid popping all of the bubbles in your dough, it will result in a fluffier bread. Wet your hands, take a small section of the dough from one side, and stretch the dough upwards, folding the dough over itself towards the center of the dough ball. Repeat this process stretching and folding all 4 “corners” of the dough. Cover and set aside for 30 minutes.
• Repeat this process 3 more times for 4 stretch, fold, and turn times.

Rest and Bake

• Once you've finished the last stretch and fold process, set the dough aside for 30 minutes. While you wait, arrange 2 racks in your oven into the center and bottom. Place a baking sheet in the center and a cast iron skillet on the bottom rack and preheat to 425°F (218°C).
• Place a piece of parchment paper about thesize of your baking sheet on the counter (to the side) and dust with flour. Place 1 cup of ice in a measuring cup and set aside.
• Sprinkle your clean kitchen counter with flour and turn out the dough onto your floured counter. Cut the dough into 2 pieces for loaves or 12 pieces for bun sizes. Dust the top of the dough with flour and place the dough pieces on the prepared piece of parchment paper.
• Once the oven has come to temperature, remove the baking sheet from the oven, and place the piece of parchment paper with the dough on it onto the baking sheet. Place the baking sheet with the bread in the oven and 2 cups of ice in the cast iron skillet.
• Bake at 425° F for 25 minutes or until the bread is golden brown.

Notes

• This dough is very wet and can be hard to handle. Make sure you wet your hands before working the dough.
• For best results, measure the ingredients with a digital scale.
• Store it either at room temperature or in the refrigerator. Either way, make sure to store the bread in a bread bag or an airtight container to preserve freshness. Your bread will stay fresh for 1-2 days at room temperature or up to a week in the refrigerator.
• This dough will make 2 loaves or 12 buns.

Nutrition

Calories: 132kcal | Carbohydrates: 27g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 392mg | Potassium: 39mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1IU | Calcium: 8mg | Iron: 1mg

The post Ciabatta Bread Recipe appeared first on 365 Days of Baking.