For an easy, no-fuss appetizer that gets gobbled up at any holiday gathering, this is the recipe you need. These sausage balls, made easy and extra delicious using boxed Red Lobster Cheddar Bay Biscuit mix, come together quickly and easily.

Ingredient Notes and Substitutions

• Cheese: For the best result, grate your own cheese because it melts soo much better than the pre-shredded stuff. You can use mild cheddar, sharp cheddar, or even go a little crazy with something like Pepper Jack.
• Sausage: I used mild Jimmy Dean breakfast sausage - yup, that classic ol' tube - and it worked great. If you want more spice, you can use hot sausage instead.

Instructions

Here's all it takes to put together a big batch of sausage balls with Red Lobster biscuit mix!

1. Step 1: Combine sausage, cheese, biscuit mix, and seasoning to make a dry dough.

2. Step 2: Add cold water a little at a time to moisten the dough, but stop before it gets too wet. You may not use all of the water or you may need an extra couple of tablespoons.

3. Step 3: Form into 1-inch balls and place 1 inch apart on a baking sheet lined with parchment.

4. Step 4: Bake at 375F for between 18-20 minutes, or until the sausage balls have darkened and look a little crispy on the outside.

Let the sausage balls cool for a bit, but serve warm for the best taste!

Tips For Success

• Use cold water: It helps the mixture come together without being too sticky.
• Don’t overmix: Combine ingredients just until evenly blended for tender sausage balls.
• Use a cookie scoop: For evenly sized sausage balls that cook uniformly.
• The right moisture: You may need to add a couple of extra tablespoons of water to get the dough to the right consistency. It shouldn't be dry and powdery, but you also don't want it to be soggy and sticky. It should be easy to work with.

Sausage Balls With Red Lobster Biscuit mix

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The combination of ground sausage, cheddar cheese, and Red Lobster Cheddar Bay Biscuit Mix makes for extra special sausage balls!

• Total Time: 28 minutes
• Yield: 33 balls

Ingredients

• 1 lb ground sausage (mild, spicy, or your preference)
• 1 box (11.36 oz) Red Lobster Cheddar Bay Biscuit Mix
• 1 ½ cups shredded cheddar cheese
• ¼ cup cold water

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Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
2. Mix the dough by combining ground sausage, Cheddar Bay Biscuit Mix, the included seasoning packet, shredded cheddar cheese, and ¼ cup cold water in a large bowl until it comes together; add more water 1 tablespoon at a time if too dry.
3. Form into balls by rolling 1-inch portions of the mixture and placing them 1 inch apart on the prepared baking sheet.
4. Bake for 18–20 minutes until golden brown and the sausage balls are fully cooked. Serve warm.

Notes

• You can use mild or hot ground sausage to vary the spice
• You can use mild or sharp cheddar... or even pepper jack!
• As far as adding water, you want the dough to be easy to work with and moist, but not soggy or sticky. Only add additional water 1 tablespoon at all.

• Author: Erin K. Browne
• Prep Time: 10 mins
• Cook Time: 18 mins
• Category: Appetizer
• Method: Oven
• Cuisine: Holiday

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Get into the Halloween spirit with these fun and festive jack o lantern quesadillas! With cheesy fillings and spooky faces cut into flour tortillas, they’re the perfect easy snack or meal for your Halloween celebrations.

Jack o lantern quesadillas are a perfect lunch around Halloween when fun, themed foods take center stage. These cheesy quesadillas are great for the whole family to make together. The process of cutting out jack o' lantern faces in the tortillas is just so easy!

If you're making these for lunch, you may want to try my Dark Chocolate Marshmallow Halloween Waffles for breakfast! Make the whole day spooky, because why not?

Ingredients

Here's what you'll need!

• flour tortillas
• shredded cheese (use cheddar, mexi mix, or whatever you like!)
• butter

See recipe card for quantities.

Instructions

Here's a step-by-step guide for bringing your jack o lantern quesadillas to life.

1. Step 1: Use the end of a very sharp knife to cut faces into tortillas. If you want, you can also notch out a pumpkin stem for a more realistic look!

2. Step 2: Melt butter in a non-stick pan over medium heat, and then heat the cut tortillas until toasted on one side.

3. Step 3: Melt more butter in the pan, then add un-cut tortillas. Sprinkle cheese on top, then place cut tortillas on top with the toasted side facing up.

4. Step 4: Heat until cheese is melted and the solid tortilla is toasted. DO NOT FLIP the quesadilla or the cheese will leak out!

Hint: Watch the heat level of your stove. You don't want to toast the bottom of the tortilla too quickly or the cheese won't melt before the bottom gets burned!

FAQ

How do you keep the cheese from leaking out of Jack o Lantern quesadillas?

The top tortilla, the one with the cut-out face, is toasted separately from the bottom tortilla, that stays solid. Once the cheese and top tortilla are added, do NOT flip the quesadilla!

Can I use a cookie cutter to make quesadillas?

Yes, absolutely. You'll end up with more waste, but you can add variety to your quesadilla platter by using bats, cats, ghosts, and other shaped cookie cutters.

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Jack O Lantern Quesadillas

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These jack o' lantern quesadillas are a great Halloween project! They are spooky, cheesy, toasty, and so much fun! Perfect for parties or a quick meal.

• Total Time: 20 minutes
• Yield: 4 quesadillas

Ingredients

• 8 flour tortillas
• 1 ⅓ cups shredded cheddar cheese, or more as desired
• 3-4 tablespoons unsalted butter

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Instructions

1. Use a very sharp knife or X-Acto knife to cut Jack O Lantern faces in 4 of the tortillas.
2. Add 1-2 tablespoons of butter in a large nonstick skillet and melt over medium heat. Add cut tortillas and toast on one side. Set aside.
3. Add the rest of the butter and place the 4 uncut tortillas in the pan (you can do this in batches if you are using a small pan). Top each tortilla with cheese, letting it go all the way to the edge, and top with the cut-out tortillas, toasted side facing up.
4. Heat until cheese is melted and the bottom of the solid tortillas are toasty. Do not flip!

Notes

You can use any kind of cheese that you want, and you can add additional items such as chicken, ham, crispy bacon, caramelized onions, scrambled eggs, etc.

• Author: Erin K. Browne
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Main Dish
• Method: Stovetop
• Cuisine: Standard

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Get ready for an easy, spooky treat for Halloween with these ghost pretzels! Made with pretzel shapes coated in white chocolate and brought to life with scary-cute faces. These ghost pretzels will be a hit with all your little ghouls and goblins!

These adorable ghost pretzels are great for any Halloween celebration like full-blown parties, spooky movie nights or as part of a themed bake sale. Kids can get involved with this easy food craft, making them a fun activity for families to enjoy together during the holiday season.

I thought of this recipe after making my Nutter Butter Mummies and Frankenstein Monster Rice Krispies treats. Give those a try and round out your table of Halloween treats!

Ingredients

Here's what you need to grab to make this fun treat!

• Not pictured: Vegetable shortening/Crisco
• White chocolate chips or white candy melting wafers
• Pretzel rods and mini pretzel twists
• Candy eyeballs. I use these.
• Edible ink pen. I use one like this.

See recipe card for quantities.

Instructions

Now that you have your ingredients, it's time to bring your ghost pretzels to life!

1. Step 1: Line a baking sheet with wax paper or parchment and melt chocolate according to directions. Add vegetable shortening ½ teaspoon at a time until chocolate is loose and easily drips from a spoon.

2. Step 2: Coat the top ⅔ of pretzel rods and the entire mini twists. Use a tall glass for easier dipping of the rods. Lay each one out on prepared sheet.

3. Step 3: While chocolate is still wet, press candy eyeballs into mini twists.

4. Step 4: After chocolate is set, use edible marker to draw faces onto pretzel rods.

Hint: Work quickly when coating the pretzels with white chocolate, and make sure NO water comes into contact with the melted chocolate. It will cause it to seize up and become useless.

Storage and Freezing

You can store leftovers at cool room temperature in an airtight container. If you make them in advance for a party, I recommend storing them in the freezer to keep everything crisp and to prevent the edible marker faces from weeping.

Top tip

Make sure you let the chocolate completely set before you start drawing faces onto the pretzel rods. The ink will bleed and look messy otherwise. Be patient!

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Ghost Pretzels

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These ghost pretzels are a fun and easy Halloween treat! Salty pretzels are coated in white chocolate, then decorated with candy eyeballs and edible pen to create adorable ghostly faces. Perfect for parties or festive snacks!

• Total Time: 15 mins + cooling
• Yield: 24 twists and 24 rods

Ingredients

• 1 bag white Candy Wafers
• 2-3 teaspoons vegetable shortening (Crisco)
• ~20 pretzel rods
• ~24 pretzel mini twists
• candy eyeballs
• edible marker, black

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Instructions

1. Prepare 1 or 2 large baking sheets covered in wax paper or parchment paper. I prefer wax.
2. Melt half of candy wafers according to instructions or, if using white chocolate chips, melt them in a microwave safe bowl in the microwave in 25-second bursts. Use a microwave-safe bowl.
3. Add vegetable shortening ½ teaspoon a time until candy is loose and easily drips from a spoon.
4. Next, use a fork to fully submerge pretzel twists, one at a time, in the chocolate, flipping to fully coat. Move each pretzel to the prepared sheet and while the candy is still wet, add candy eyeballs.
5. Scrape remaining white chocolate into a tall glass and add more candy wafers until it is about half full. Melt using the same steps above, then add vegetable shortening ½ teaspoon at a time until candy easily drips from a spoon.
6. Working quickly, tilt glass and dip pretzel rods one at a time, making sure the candy coats about ⅔ of the rod, and then lay them out on the prepared baking sheet, not touching.
7. When candy on the rods is totally set and hard, use edible markers to draw faces.

Notes

You can use white chocolate chips instead of candy wafers.

Stuff I Use:
White Candy Wafers
Candy Eyeballs
Edible Marker

• Author: Erin K. Browne
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Candy
• Method: No Bake
• Cuisine: Standard

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These caramel apple slices have all the fun of their full-sized cousins, in a smaller and easier to eat package! Coated with gooey caramel and topped with drizzles, nuts, sprinkles, or whatever you want!

Whole caramel apples are so pretty and fun to make and decorate, but actually sitting down and eating one is... quite the commitment.

I made these caramel apple slices instead for a much more manageable size for the same fall treat that we know and love. You can decorate them the exact same way you'd decorate your caramel apples.

Ingredients

Here's what you'll need to have on hand to get started:

• Dark chocolate wafers or chips
• White chocolate wafers
• Crushed nuts (or sprinkles.. whatever you want to use!)
• Crisp apples, green or red
• Packaged caramel candies
• Not Pictured: vegetable shortening and heavy cream for melting caramel and chocolate.

See recipe card for full amounts.

Instructions

Here's how to bring your caramel apple slices together:

1. Step 1: Thick-slice apples and insert lollipop stick. Dry tops with paper towels.

2. Step 2: Melt caramels with 2-3 tablespoons heavy cream.

3. Step 3: Spoon caramel onto apple slices and spread to cover. Let set.

4. Step 4: Melt white and dark chocolate with 2 teaspoons vegetable shortening. Dip a fork into chocolate and flick over apples. Top with crushed nuts or sprinkles as desired.

Hint: The exposed apple will cause the topping to slip over time, so I don't recommend making these apples in advance. They are better suited to a fun craft with the family that you can enjoy soon afterward! If you do need to preserve them for a few hours, keep them in the refrigerator.

Variations

You can use any kind of melted chocolate or colored candy wafers to decorate the caramel coating.

Try milk, dark, or semi-sweet chocolate to vary the flavors.

Try adding some colorful sprinkles (add them before the chocolate or caramel fully sets)

Use chopped nuts like pecans, walnuts, or peanuts.

Storage

Because the flesh of the apple is exposed to the caramel, vs a whole caramel apple where just the skin of the apple touches the caramel, these won't last as long as a whole caramel apple.

I recommend planning to serve caramel apple slices within a few hours of making them. Store them in the refrigerator to keep the toppings set and the apples as crisp as possible.

I don't recommend freezing.

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Caramel Apple Slices

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All the fun of a caramel apple in smaller servings.

• Total Time: 20 minutes
• Yield: 10-12 slices

Ingredients

• 2 large or 3 small apples
• 1 10-ounce bag caramel candies
• 3 tablespoons heavy cream
• ⅓ cup semi-sweet chocolate chips or melting wafers
• ⅓ cup white chocolate chips or melting wafers
• ½ cup crushed nuts or sprinkles for decorating
• 2-3 teaspoons vegetable shortening

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Instructions

1. Rinse and dry apples, then cut into thick slices. They should be thick enough to insert a lollipop or popsicle stick into each one. Arrange cut slices with sticks on a baking sheet covered with parchment paper.
2. Pat apples dry with paper towels. 
3. In a double boiler, melt caramels and add cream to thin, stirring frequently. 
4. Working quickly, spoon a dollop of caramel onto each slice and immediately spread it out. Let set.
5. In microwave safe bowls, melt chocolate chips or wafers in 25-second increments, stirring well. Add shortening a teaspoon at a time and mix in to make chocolate thin enough to drizzle.
6. Dip a fork into chocolate and flick over the apple slices. Immediately top with crushed nuts or sprinkles. Let set and serve. You can place them in the fridge for a little while to help toppings harden.
7. Important: These are meant to be served immediately or soon after making them, as the moisture in the cut apples will slowly cause the caramel to slip. Cut apples are also prone to turning brown when exposed to air for too long.

Notes

Stuff I Used:
Brach Classic Caramels, 10oz
Lollipop sticks

• Author: Erin K. Browne
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop and Microwave
• Cuisine: N/A

Nutrition

• Serving Size: 1 slice
• Calories: 182 calories
• Sugar: 23g
• Fat: 8g
• Saturated Fat: 3g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 2g

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Here's the lower sugar treat recipe that's been going nuts on social media! Whip up these strawberry yogurt chocolate bites for when you need something cold and sweet.

Chocolate-covered strawberry yogurt bites have recently gone viral as a simple and refreshing treat. These bites are made by mixing fresh chopped strawberries with Greek yogurt (I like vanilla), then freezing dollops of the mixture before dipping them in melted chocolate.

You'll love this easy-to-make dessert recipe.

Ingredients

Grab the following ingredients to get started:

• fresh strawberries
• vanilla low-sugar Greek yogurt
• honey
• dark chocolate chips

See recipe card for specific quantities.

Instructions

Here's what you do to bring it all together:

1. Step 1: Wash strawberries, remove stems, and dice up very small.

2. Step 2: Add strawberries, yogurt, and honey to a bowl.

3. Step 3: Mix until well-combined.

4. Step 4: Drop scant ¼ cup fulls onto a baking sheet lined with parchment paper. Freeze 2 hours.

4. Step 5: Melt chocolate with shortening in a double boiler. Working quickly, coat each drop with chocolate and then return to the same pan, then re-freeze.

Hint: It's important to work quickly when dipping bites into the melted chocolate, as it will start to seize up over a few minutes as the moisture from the yogurt and fruit makes contact with the warm chocolate. The chocolate in this recipe is not tempered as this is meant to be a small-batch quick treat.

Strawberry Yogurt Chocolate Bites

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The delicious lower sugar dessert that's gone viral! Chocolate covered fruit-filled Greek yogurt bites are easy to make and fun to eat.

• Total Time: 10 mins + freeze time
• Yield: 8 bites

Ingredients

• 15 small to medium strawberries
• ½ cup vanilla Greek yogurt (low sugar)
• 1 tablespoon honey
• 8 ounces dark chocolate chips
• 2 tablespoons vegetable shortening

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Instructions

1. Rinse and dry strawberries, then chop them up very small. 
2. Add strawberries to a mixing bowl with yogurt and honey. Mix until combined.
3. Line a baking sheet with parchment paper. Drop scant ¼-cup drops of strawberry mixture onto the parchment. Freeze flat for 1-2 hours or until frozen/firm.
4. Using a double boiler, melt chocolate chips with shortening. Working quickly, coat frozen bites with chocolate and return to parchment. Serve immediately or return to freezer.

Notes

You can vary the yogurt flavors and types of fruit (blueberry, raspberry, blackberry, etc) to change up the flavors.

Store in the freezer, not the refrigerator.

You can make the bites smaller and make 16 of them instead of 8 to reduce sugar and calorie content per serving.

• Author: Erin K. Browne
• Prep Time: 5 mins
• Cook Time: 5 mins
• Category: Dessert
• Method: Stovetop and Freezer
• Cuisine: N/A
• Diet: Low Calorie

Nutrition

• Serving Size: 1
• Calories: 228
• Sugar: 11.7g
• Sodium: 14mg
• Fat: 15.5g
• Carbohydrates: 18.7g
• Protein: 4.3g
• Cholesterol: 1mg

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Get ready to cozy up with the ultimate fall comfort dish—apple cider glazed chicken thighs! These tender, juicy chicken thighs are bathed in a rich, tangy-sweet apple cider glaze and are baked in a bed of sweet potatoes and apples.

This ideal autumn recipe is the perfect blend of savory and sweet, with tender chicken thighs coated in a tangy apple cider glaze and roasted alongside sweet potatoes and sliced apples. Fresh rosemary adds just the right amount of fresh herbs to the finish.

This dish is simple to prepare but looks and tastes like a showstopper—ideal for a cozy dinner or impressing guests. If you’re looking for a one-pan dish that’s as comforting as it is flavorful, this is the recipe you’ll want to make again and again.

Ingredients

Here are the ingredients you will need:

• bone-in, skin on chicken thighs
• chopped sweet potatoes
• sliced apples
• apple cider, or apple juice if that's all you have
• brown mustard
• honey
• seasoned salt
• black pepper
• olive oil
• garlic
• honey
• fresh rosemary sprigs

See recipe card for quantities.

Instructions

Here's what you do to make this easy fall dinner. It'll be ready in about 45 minutes!

1. Step 1: Toss apples and sweet potatoes with half of the olive oil and spices.

2. Step 2: Heat remaining olive oil in cast iron skillet. Season chicken and sear skin side down until golden.

3. Step 3: Remove chicken to a plate. In hot skillet, add apple cider, mustard, an honey. Stir and simmer until slightly reduced, then whisk in butter.

4. Step 4: Add apples and sweet potatoes to skillet, stir to coat with glaze, then add chicken and rosemary sprigs. Bake at 425 for about 25 minutes.

Hint: For some extra caramelization on top, you can switch the oven to Broil for an extra few minutes at the end of the cook time.

Apple Cider Glazed Chicken

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This is an intensely flavorful and easy dinner that is perfect for crisp fall evenings.

• Total Time: 40 minutes
• Yield: 4 servings

Ingredients

• 1 large sweet potato, peeled and cubed
• 2 small apples, sliced
• 2 tablespoons olive oil, divided
• 1 teaspoon seasoned salt, divided
• ¾ teaspoon black pepper, divided
• 4 chicken thighs, with bone and skin
• 3 garlic cloves, peeled and minced
• ⅔ cup apple cider 
• 1 tablespoon brown mustard
• 2 tablespoons honey
• 1 tablespoon unsalted butter
• fresh rosemary sprigs

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Instructions

1. Preheat oven to 425F. In a mixing bowl, toss together sweet potatoes and apples with half of the olive oil, half of the seasoned salt, and half of the pepper. Set aside.
2. Heat the rest of the olive oil in a large cast iron skillet over medium-high heat. Rub garlic onto chicken thighs and season with the rest of the salt and pepper.
3. Sear chicken skin side down until golden brown. This could take several minutes. Remove to plate.
4. In the same skillet, without draining, add apple cider, brown mustard, and honey. Heat to a simmer and cook for 3-5 minutes, then whisk in the butter.
5. Add sweet potatoes and apples to the skillet and stir to coat with glaze. Arrange chicken thighs skin side up in among the potatoes and apples. Add rosemary sprigs.
6. Bake for 20-25 minutes or until thighs are cooked through and potatoes are tender.

Notes

I use this Lodge Cast Iron Skillet for this recipe.

If you don't have cider, you can use apple juice, the flavor will be a little milder, but you can throw in a tiny pinch of ground cinnamon and cloves.

• Author: Erin K. Browne
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Stovetop and Oven
• Cuisine: N/A

Nutrition

• Serving Size: ¼ recipe
• Calories: 411
• Sugar: 26g
• Fat: 17.6g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 97mg

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Looking for a fun fall treat that’s as easy to make as it is to devour? This fall puppy chow is the perfect sweet snack. With a dash of pumpkin pie spice and a handful of your favorite fall candies, it takes classic puppy chow to a whole new level of seasonal deliciousness.

Puppy chow, or muddy buddies, is a simple and sweet snack made with Chex cereal coated with melted chocolate, peanut butter, and butter, then dusted with powdered sugar. The result is a crunchy, chocolatey treat that's perfect for sharing.

People love adding variations to the classic puppy chow because it's versatile and easy to customize for any time of year. This one? Perfect for getting into the fall spirit.

Ingredients

Here's everything you need to make your own:

• Rice Chex cereal
• Semi-sweet chocolate chips
• Natural peanut butter (no-stir)
• Vanilla extract
• Powdered sugar
• Pumpkin pie spice
• Butter
• Autumn Leaves and Pumpkin Mellowcremes (or similar harvest mix)

See recipe card for the full info and quanities.

Instructions

Now that you have gathered all of your ingredients, here's what you do to bring everything together.

1. Step 1: In a saucepan on medium-low heat, melt butter and then add chocolate chips, peanut butter, vanilla, and pumpkin pie spice. Stir until melted and combined.

2. Step 2: Pour melted mixture over Rice chex and carefully fold it in until the cereal is nice and coated.

3. Step 3: Add powdered sugar in 3 batches, shaking the bowl or using a non-stick spatula (or our hands!) to gently get the cereal coated.

4. Step 4: Add fall candies, shake to combine, and you're done!

Hint: You can also shake the powdered sugar onto the cereal by putting everything into a large Ziploc bag, but I discovered that this method is very messy and usually requires working in several batches to get it all done. Do what works for you!

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Fall Puppy Chow

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This fall puppy chow gets a seasonal upgrade with a sprinkle of pumpkin pie spice and festive fall candies. 

• Total Time: 15 minutes
• Yield: 20 servings

Ingredients

• 8 cups Rice Chex cereal
• ¼ cup (half stick) unsalted butter
• ½ cup no-stir natural peanut butter
• 1 cup semi-sweet chocolate chips
• 1 teaspoon pure vanilla extract
• ¼ teaspoon pumpkin pie spice
• 2 cups powdered sugar
• Autumn Leaves and Pumpkin Mellowcremes (I used about 2 cups)
• Additional fall-themed M&Ms, if desired.

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Instructions

1. In a saucepan over medium-low heat, melt butter. Add chocolate chips and stir until melted. Add peanut butter, pumpkin pie spice, and vanilla extract. Stir until combined and remove from heat. Let cool 5 minutes.
2. In a large mixing bowl, add Rice Chex cereal. Add chocolate mixture and fold gently until coated, being careful not to crush the cereal.
3. Add powdered sugar in 3 additions, shaking the bowl to flip the cereal around, until coated (you can also shake cereal and sugar in a large zip top bag)
4. Add candies and fold to combine.

Notes

These candies will work well:
Autumn Leaves Mellowcreme
Autumn Mix Mellowcreme

• Author: Erin K. Browne
• Prep Time: 10 mins
• Cook Time: 5 mins
• Category: Snacks
• Method: Stovetop
• Cuisine: N/A

Nutrition

• Serving Size: ½ cup
• Calories: 203
• Sugar: 25g
• Sodium: 114mg
• Fat: 6g
• Saturated Fat: 3g
• Carbohydrates: 37g
• Fiber: 1g
• Protein: 2.4g
• Cholesterol: 3mg

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This insanely creative butter candle idea has been going nuts on social media, especially TikTok. Homemade compound butter with roasted garlic and chives gets packed into a disposable cup with an edible candle wick. As the wick burns, the butter melts and can be scooped up with a knife or pieces of bread.

If you love serving bread and butter before a meal, this is the most impressive presentation you'll ever see! Imaging sitting a beautiful loaf of bread in front of your guests and then literally lighting the butter on fire.

You have to try it just once. Just for fun. (and man, it is SO much fun!)

Ingredients

Here's what you need to grab to make your own butter candle!

• roasted head of garlic
• unsalted butter
• chives, dried or fresh
• food-safe candle wick

See recipe card for quantities.

Instructions

There are no special skills needed to make this impressive appetizer. Here's what you need to do.

1. Step 1: Remove cloves from roasted head of garlic and make sure you discard all the papery wrappings.

2. Step 2: Mash up the cloves with a fork and combine with softened butter and chives.

3. Step 3: Use a plastic or paper cup and poke a hole in the bottom. Thread wick through the hole and leave plenty of room above the top of the cup. Cut wick an inch or two below the hole in the bottom of the cup.

3. Step 5: Carefully cut into the cup and work the plastic or paper back and forth until the firm butter releases. Trim wick to ½-inch.

4. Step 4: Press butter mixture into the cup, adjusting the wick to keep it centered. Use a small spoon to compact butter. If you notice any air spots, smack the cup against the counter top several times. Refrigerate for several hours.

4. Step 6: Cut a hole in a loaf of bread and place candle in the center. Light candle 15-20 minutes before serving to soften butter.

Remember: Never, ever leave your butter candle burning unattended.

Variations

If you're not a fan of the roasted garlic and chive combination in this recipe, you can add your own flavor variations. Here are some ideas:

• Ground cinnamon and brown sugar
• Ground cinnamon and honey
• Caramelized onion and chopped parsley
• Rosemary and Thyme

If you're not a fan of flavored butters at all, you can use plain butter!

Storage

Store leftover butter candles in the refrigerator to keep the add-ins fresh. Uncovered butter likes to absorb other odors from the inside of your fridge, so I recommend putting it in an airtight storage container.

Make sure you keep the wick trimmed to no more than ½" and keep the butter around the wick cleaned off so that it burns more cleanly. If you don't want to burn the candle anymore, you can cut the butter away from the wick and use it as you would any other butter.

Viral TikTok Butter Candle

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A show-stopping appetizer. Wow your guests when you literally light the butter on fire!

• Total Time: 0 hours
• Yield: 8 servings

Ingredients

• 2 sticks unsalted butter, room temperature
• 1 head roasted garlic
• 2-3 tablespoons chopped chives, fresh or dried

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Instructions

1. Remove garlic cloves from papery wrappings and mash with a fork in a medium bowl. Add butter and drives and mix until well combined.
2. Poke a small hole in the bottom of a paper or plastic drinking cup. Feed a long length of candle wick into the cup, leaving several inches on the open end and at least 2 inches on the end that goes through the hole in the cup.
3. Pack the butter into the bottom of the cup, adjusting the wick to keep it centered. Smack the cup on the counter to remove any air pockets. Refrigerate several hours until firm.
4. Once butter has chilled, cut a hole in a loaf of bread roughly the size of the bottom of the cup (you don't have to do this - you can just serve your candle with slices of bread as well). 
5. Use kitchen shears to carefully cut away the cup. Trim wick to ½" and place onto the loaf of bread.
6. Light candle 15-20 minutes before consuming to give the butter time to start to soften and melt. You can dip pieces of bread into the softened butter or use a knife to scoop it out.
7. NEVER EVER leave the butter candle unattended while lit, for any reason.

Notes

I used a plastic drinking cup to test this recipe. Paper would work as well. I don't recommend using styrofoam.

You need a food grade candle wick like this hemp candle wick coated with beeswax.

To roast a raw head of garlic, Slice one end off and coat the whole thing in olive oil. Place in a small round cake pan, or similar, cover with foil, and roast in 400F for 30-45 minutes, or until golden and when the cloves are shrinking and pulling away from the wrappings.

• Author: Erin K. Browne
• Prep Time: 10 mins
• Cook Time: N/A
• Category: Appetizer
• Method: No Bake/No Cook

Nutrition

• Serving Size: ⅛ candle
• Calories: 208
• Sugar: 0g
• Sodium: 147mg
• Fat: 21g
• Carbohydrates: 6g
• Fiber: 1.2g
• Protein: 2.2g
• Cholesterol: 54mg

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If you’re looking for a simple way to add some excitement to your meals, this easy rice recipe might just be your new go-to. It’s a dish that’s as easy to make as it is delicious, with the creamy coconut milk and zesty lime bringing a fresh, twist to your table. Whether you’re cooking for a weeknight family dinner or impressing guests, this rice is a versatile side that pairs beautifully with everything from grilled chicken to spicy curries.

Ingredients

Time to gather and prep your ingredients. Here's what you need.

• cold water
• long grain rice
• canned coconut milk, full fat
• lime zest and juice
• salt
• (not pictured) fresh cilantro for serving, optional

See recipe card for quantities.

Instructions

Making your own coconut lime rice can't be any easier. Here's what you do to bring it together.

1. Step 1: First, rinse rice well. Then, in the bowl of a rice cooker, combine all ingredients except for cilantro.

2. Step 2: Stir everything together.

3. Step 3: Place lid on rice cooker and turn it on.

4. Step 4: Fluff rice and top with fresh cilantro for serving.

If you don't have a rice cooker, you can make this rice on the stovetop by combining ingredients into a saucepan and simmering, while covered, for about 20 minutes or until liquid has been absorbed and rice is fluffy.

Hint: When serving, squeeze some extra lime juice on the rice for more of a kick.

Storage

Let leftover rice cool to room temperature. Store covered in the refrigerator for 2-3 days. To reheat, add a small amount of water (a few teaspoons or so) then cover and reheat on the stovetop or in a microwave-safe container.

Cooled rice can be frozen for up to six months. Thaw in the refrigerator and reheat as indicated above.

FAQ

Pairing

These are my favorite dishes to serve with coconut-lime rice:

• Chicken thighs with Thai sweet chili sauce
• Cashew chicken
• Stir fry beef and broccoli (or any stir fry dish, really)

Coconut Lime Rice

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This coconut lime rice combines creamy coconut milk and zesty lime for a simple yet flavorful side dish that's easily made in a rice cooker.

• Total Time: 25 minutes
• Yield: Serves 6

Ingredients

• 1 ¾ cup white long-grain rice
• 1 14.5-ounce can coconut milk, full fat
• 1 ¾ cup cold water
• 1 large lime (or 2 small limes), zested and juiced
• ½ teaspoon salt
• Fresh cilantro for serving, optional

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Instructions

1. Thoroughly rinse rice until water runs clear.
2. In the bowl of a rice cooker, combine all ingredients except for cilantro. Place lid on cooker and turn it on.
3. Fluff rice and serve topped with fresh cilantro, if using

Stovetop Instructions

1. Follow step 1 above. Add all ingredients except for cilantro in a saucepan over medium low heat. Bring to a simmer. Cover and cook for about 20 minutes or until most of the liquid is absorbed.
2. Top with fresh cilantro, if using.

Notes

I use a rice cooker similar to this Aroma 6-cup rice cooker.

• Author: Erin K. Browne
• Prep Time: 5 mins
• Cook Time: 20 mins
• Category: Side Dish
• Method: Cooker or Stovetop
• Cuisine: Thai

Nutrition

• Serving Size: ⅙ recipe
• Calories: 150
• Sugar: 1g
• Sodium: 234mg
• Fat: 3.5g
• Carbohydrates: 46g
• Fiber: 2g
• Protein: 2.5g
• Cholesterol: 0mg

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Croffles are a sweet or savory treat that use stuffed croissants or crescent roll dough cooked in a waffle iron. Great for breakfast or an after-school snack!

What happens when you mix a crescent roll and a waffle? You get croffles! Originally, croffles referred to croissants that are stuffed and then toasted in a waffle iron, but the idea expanded to include the use of raw crescent roll dough.

This recipe uses the latter - a tube of raw crescent roll dough - and it's a great snack idea that I think you'll love.

Ingredients

Sweet or savory, these croffles are delicious however you decide to prepare them! I used one can of crescent rolls and made them half sweet and half savory. Here's what you'll need:

• 8 ounce can of crescent rolls
• sliced deli ham
• sliced American cheese
• peanut butter
• fresh jam

See recipe card for quantities. These fillings are just suggestions. You can fill your croffles with anything you want!

Step by Step Instructions

Putting together your crescent waffles can't be much easier than this. Here's the process:

1. Step 1: Unroll the crescent rolls and separate into triangles.

2. Step 2: Add fillings, keeping the bulk of the filling on the wider end of the crescent dough triangle.

3. Step 3: Roll crescent dough up, starting from the wide end, and pinch together the edges. Place in a preheated waffle iron and close the lid.

4. Step 4: Cook in waffle iron 5-8 minutes, checking after 4 minutes or so, until golden and crispy.

Hint: The croffles will be finished after varying times depending on which fillings you use. Leave the waffle maker closed for a good 3-4 minutes before checking them so that they don't stick to the top lid of the iron.

Want to try another fun waffle recipe? Give my Cornbread Waffle with Three Bean Chili a try!

FAQ

Crescents or Croissants?

The name "croffles" comes from the cross between a croissant and a waffle, but now more and more people are using crescent roll dough instead. Either is correct.

Video Demonstration

Watch the video below (maximize if you're on mobile for best experience) for a demo on making this recipe!

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Croffles (Crescent Waffles)

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Croffles are a fun and easy twist on traditional waffles, made by rolling up canned crescent dough with your favorite sweet or savory fillings and cooking them in a waffle iron.

• Total Time: 17 minutes
• Yield: 8 croffles

Ingredients

• 1 can crescent roll dough
• 3-4 tablespoons strawberry jam
• 4-5 tablespoons creamy peanut butter
• 4 slices of deli ham
• 4 slices American cheese

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Instructions

1. Preheat waffle maker.
2. Unroll crescent dough and separate into triangles. 
3. Spread half of the triangles with peanut butter, then place a dollop of strawberry jam on the wider end.
4. Cover the other half of the triangles with pieces of American cheese. Fold up each slice of ham and place on the wider side of the triangles.
5. Cook in waffle iron (do the sweet and savory ones separately) 5-7 minutes or until dough is golden and crispy. Check after 4 minutes to avoid burning.
6. Let cool for a few minutes, then serve warm.

Notes

Any waffle iron will work! I use this Bella Belgian Waffle Maker, but this adorable mini waffle maker will work great as well, and takes up less space in the kitchen.

NOTE ABOUT NUTRITION: nutritional info will vary greatly based on the type and amount of filling that you use.

• Author: Erin K. Browne
• Prep Time: 10 mins
• Cook Time: 7 mins
• Category: Snacks
• Method: Waffle Iron

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These hot chocolate brownies bring the flavors of a mug of hot cocoa into a rich dessert. Made with hot cocoa mix instead of cocoa powder, they're a delicious treat for any time.

The inspiration for this recipe comes from the flavors in a warm cup of hot chocolate. These brownies are especially popular in the colder months - especially served warm from the oven - making them a go-to treat during the cooler months.

Ingredients

Ready to make some incredible and unique brownies? Here's what you'll need to grab!

• all-purpose flour
• salt
• baking powder
• powdered hot cocoa mix
• unsalted butter
• white granulated sugar
• eggs
• pure vanilla extract
• semi-sweet chocolate chips
• dehydrated marshmallow bits

See recipe card for quantities.

Instructions

Now let's put everything together. Here's what to do!

1. Step 1: Mix together the wet ingredients: butter, sugar, eggs, and vanilla.

2. Step 2: Add the dry ingredients: flour, baking powder, salt, and hot cocoa mix. Stir until just combined, then stir in half the chocolate chips.

3. Step 3: Bake the brownies in a 9x13 pan until they just pull away from the pan. While hot, add the rest of the chocolate chips.

4. Step 4: Spread melt-y chocolate chips into a solid layer and add marshmallow bits.

Hint: For best results, use a hot cocoa mix that doesn't contain powdered sugar or too many filler ingredients. I used Starbucks Hot Cocoa mix.

Substitutions & Variations

Change up the flavors in your hot chocolate brownies by trying these easy variations that won't affect the outcome of the finished dessert.

• Different Chocolate - instead of semi-sweet chocolate chips, you can use dark chocolate chips, milk chocolate chips, or white chocolate chips. Heck, you can even use peanut butter chips!
• Marshmallows - Did you know you can buy just the marshmallows similar to what is found in Lucky Charms? Add a colorful crunch to these marshmallows by using them instead of plain marshmallow bits

I have not tested this recipe for specific diets or allergy considerations, such as gluten or dairy free varieties, but if you try that out, please let me know how it goes!

Hot Chocolate Brownies

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These hot chocolate brownies are rich, fudgy treats made with hot cocoa mix, topped with melted chocolate chips and crunchy mini marshmallows.

• Total Time: 40 minutes
• Yield: 18 brownies

Ingredients

• 1 cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• ½ cup high quality hot cocoa mix
• 2 sticks unsalted butter, melted
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract or paste
• 12 ounces semi-sweet chocolate chips
• ⅔ cup vanilla marshmallow bits

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Instructions

1. Preheat oven to 350F. Line a 9x13 pan with aluminum foil sprayed with cooking spray. Set aside.
2. In a small bowl, stir together flour, salt, baking powder, and hot cocoa mix.
3. In a large bowl, mix together butter, sugar, eggs, and vanilla extract. Add dry ingredients to wet and stir until just combined. Fold in ⅓ (4 ounces) of the chocolate chips.
4. Bake uncovered for about 30 minutes, or just until the brownies start to pull away from the edge. Sprinkle remaining chocolate chips onto the hot brownies and let sit for 3-5 minutes. Spread chips into a melted layer using a non-stick spatula and then sprinkle with marshmallow bits.

Notes

Use a high-quality hot cocoa mix that doesn't use powdered milk or other filler ingredients. This recipe was tested using Starbucks brand hot cocoa.

For the marshmallow bits, I use this kind: Jet-Puffed vanilla marshmallow bits

• Author: Erin K. Browne
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Dessert
• Method: Oven
• Cuisine: N/A

Nutrition

• Serving Size: 1 brownie
• Calories: 296
• Sugar: 25g
• Fat: 17g
• Saturated Fat: 9.2g
• Carbohydrates: 33g
• Fiber: 0.6g
• Protein: 5g

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If you're looking to spice up your next cookout, this jalapeño popper potato salad is the perfect side dish. This salad adds a zesty twist to the classic potato salad that everyone will love.

This jalapeño popper potato salad is special because it combines the best of two beloved dishes—jalapeño poppers and potato salad—into one irresistible side. Inspired by the spicy flavors of Southwestern cuisine, this is a creative twist that brings a little extra kick to your table.

Ingredients

Here are all of the yummy ingredients you'll need to make this recipe:

• fresh jalapeno
• pickled jalapeno from jar
• garlic powder
• salt
• pepper
• mayonnaise
• crispy bacon, chopped
• shredded cheese (your choice)
• yukon gold potatoes

See recipe card for quantities.

Instructions

Now let's use those ingredients and put everything together. Note: I do not peel yukon gold potatoes since the peel boils down soft and I like the texture. You can peel your potatoes if you prefer.

1. Step 1: Rinse and quarter potatoes, cover with water in a large saucepan and add plenty of salt. Bring to a boil, then reduce heat and simmer for 15 min or until potatoes are fork tender.

2. Step 2: Mix together the dressing ingredients and set aside.

3. Step 3: Drain potatoes and let cool 10 minutes. Fold in cheese, bacon, and dressing. Add more mayo a little at a time if desired.

4. Step 4: Top with additional bacon and fresh chopped jalapeno. Serve room temperature or chill and serve later.

Hint: Be gentle when folding the ingredients together. You don't want to mash up the potatoes too much.

Jalapeno Popper Potato Salad

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This jalapeño popper potato salad blends creamy Yukon Gold potatoes with crispy bacon, shredded cheese, and both pickled and fresh jalapeños, creating a bold and flavorful twist on the classic potato salad. Perfect for adding a spicy kick to your meal!

• Total Time: 30 minutes
• Yield: 6 servings

Ingredients

Dressing

• 6 tablespoons mayonnaise
• 1 ½ tablespoons pickled jalapeno, chopped
• ¾ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper

Potato Salad

• 1 ½ pound bag yukon gold potatoes
• 8 slices crispy bacon, chopped
• 1 ¼ cup shredded cheese (sharp cheddar or mexi-blend)
• 1 fresh jalapeno, seeds removed, chopped

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Instructions

1. Mix together dressing ingredients in a small bowl and set aside.
2. Rinse and quarter potatoes. Cover with water in a stainless steel pot and salt the water well. Bring to a boil, then reduce heat. Simmer for 15+ minutes, until potatoes are fork tender. Drain and let cool for 10 minutes.
3. Place potatoes in a large bowl. Add bacon and shredded cheese. Fold with dressing. Add extra mayonnaise if desired. Taste and adjust salt and pepper.
4. Serve room temperature or chill in refrigerator before serving.

Notes

be careful when adding extra mayo... add it only a couple of teaspoons at a time.

leave out the fresh jalapeno for less spice and heat.

• Author: Erin K. Browne
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: ⅙ recipe
• Calories: 365
• Sugar: 2.7g
• Sodium: 4000mg
• Fat: 24g
• Saturated Fat: 9g
• Carbohydrates: 22g
• Fiber: 5g
• Protein: 17g
• Cholesterol: 56mg

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Cowboy corn dip is especially popular during summer gatherings and BBQs, as well as during football season in the fall. It's an appetizer that comes together so quickly and easily, you can pull out this recipe for almost any need.

Ingredients

No cooking needed for this dip to come together! There is a small amount of prep, including chopping up a few of the mix-ins, shredding the cheese, and crisping up some bacon. Here's what you'll need to grab:

• Mexican corn, drained and rinsed
• Black beans, drained and rinsed
• Sour cream
• Garlic powder
• Mexican cheese blend
• Salt and pepper
• Mayonnaise
• bacon
• red onion
• green onion

See recipe card for quantities.

Instructions

Here's what you'll need to do to bring this cowboy dip together.

1. Step 1: Mince the red onion, chop the green onion, and crumble the bacon. Shred the cheese if not pre-shredded.

2. Step 2: Mix together all ingredients, except for the green onion and bacon crumbles.

3. Step 3: Taste and adjust salt and pepper as desired.

4. Step 4: Top with bacon and green onion. Serve with chips or other dippers.

Variations

Here's a few simple ways to vary the recipe to suit your tastes or to change up the flavor.

• Cheese - Use different shredded cheese blends, or simple use all cheddar, instead of Mexican cheese mix.
• Corn - You can use plain canned corn instead of fiesta corn if that's all you have or all you can find.
• Dippers - dip with tortilla chips, corn chips, pork rinds, crackers, or whatever you want to use!
• Warm it up - if you prefer to serve this dip warm, you can heat it up in a 350 degree oven until cheese is melty. Top with green onions and bacon and serve immediately.

Want to try another hearty dip? Try my slow cooker beef queso dip!

Storage and Freezing

Cover leftovers with plastic wrap and keep in the refrigerator up to 3 days. Dip can be serve chilled.

I don't recommend freezing cowboy corn dip. The sour cream and mayonnaise can separate and become grainy when thawed, affecting the texture and flavor of the dip. It's best enjoyed fresh.

FAQ

Cowboy Corn Dip

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a creamy, cheesy mix of corn, beans, and bacon, topped with fresh green onions for a flavorful appetizer.

• Total Time: 10 minutes
• Yield: 8 servings

Ingredients

• 2 11-ounce cans fiesta or Mexican style corn, drained
• 1 15-ounce can black beans, drained and rinsed
• 1 ½ cups Mexican-style cheese blend, shredded
• ½ cup minced red onion
• 1 cup sour cream
• ½ teaspoon garlic powder
• ¼ cup mayonnaise
• Salt and pepper, to taste.
• ½ cup crispy bacon crumbles
• ¼ cup chopped green onion

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Instructions

1. Mix together all ingredients except for bacon and green onion. Taste and adjust salt and pepper as desired.
2. Top with green onions and bacon. Serve with tortilla or corn chips.

Notes

If you prefer a warm dip, you can heat this dish in a 350 degree oven until cheese is melty (check it after 15 minutes or so). Top with bacon and green onions and serve.

• Author: Erin K. Browne
• Prep Time: 10 mins
• Cook Time: 0 mins
• Category: Appetizer
• Method: No Bake/No Cook
• Cuisine: Tex-Mex

Nutrition

• Serving Size: ⅛ of recipe
• Calories: 211
• Sugar: 2.8g
• Sodium: 418mg
• Fat: 14g
• Saturated Fat: 7g
• Carbohydrates: 12g
• Fiber: 2.5g
• Protein: 10g
• Cholesterol: 34mg

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Fresh and tasty grilled wedge salad elevates the classic version with crispy, flavorful grilled lettuce, because grilling makes everything better!

The pretty knife-and-fork wedge salad looks fancy on the plate, and this version takes it up another notch by brushing the wedges with oil and grilling them to bring out the flavor.

Ingredients

Classically, a wedge salad uses blue cheese crumbles and a drizzle of blue cheese dressing, but I used a mix of shredded cheese and ranch instead to fit flavor preferences in my family. Use what you like!

• iceberg lettuce
• olive oil
• ranch dressing
• cherry tomatoes
• colby jack shredded cheese
• crumbed, crispy bacon

See recipe card for quantities.

Step By Step Instructions

1. Step 1: Cut lettuce into wedges

2. Step 2: Brush wedges with olive oil.

3. Step 3: Press onto hot grill, rotating so that each side gets grill marks.

4. Step 4: Plate wedges and add toppings.

Grilled Wedge Salad

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Chunks of iceberg lettuce brushed with oil and grilled, putting a fun twist on a classic salad.

• Total Time: 10 minutes
• Yield: 4 servings

Ingredients

• 1 head iceberg lettuce
• olive oil, just enough for brushing
• ⅔ cup ranch dressing, more or less to taste
• ½ cup crispy bacon, chopped
• ½ cup shredded colby jack cheese
• ⅔ cup chopped cherry tomatoes

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Instructions

1. After rinsing lettuce and removing outer leaves, cut into 4 large wedges.
2. Brush wedges with olive oil. Place on hot grill or grill pan and grill until pretty marks appear. Rotate to grill all flat edges.
3. Top warm wedges with bacon, tomatoes, cheese, and ranch dressing. Serve immediately.

Notes

Use any different combinations of dressing or shredded cheese that you want.

• Author: Erin K. Browne
• Prep Time: 5 mins
• Cook Time: 5 mins
• Category: Appetizer
• Method: Stovetop
• Cuisine: N/A

Nutrition

• Serving Size: 1 wedge
• Calories: 430
• Sugar: 6g
• Sodium: 1147mg
• Fat: 35g
• Carbohydrates: 10g
• Fiber: 2.5g
• Protein: 17g
• Cholesterol: 58mg

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This fresh blueberry simple syrup is an easy way to change up your favorite cocktails. Use wherever you would use plain simple syrup to elevate your drink game.

If you love making yummy craft cocktails at home, making your own infused simple syrups is a really fun way to change up your flavors with very little effort!

Ingredients

Three ingredients, equal quantities of each, is all you need to make an easy blueberry cocktail syrup!

• fresh blueberries
• white granulated sugar
• water

That's it! Totally simple.

Instructions

Not only does this fruity simple syrup use basic ingredients, but the method for bringing it all together couldn't be easier! Here's what you do:

1. Step 1: Combine all ingredients in an appropriately-sized sauce pan with heat set to medium-low.

2. Step 2: Stir gently - don't crush the berries - until sugar is dissolved. Let it sit at a low simmer for about 25 minutes.

3. Step 3: Pour through a fine mesh strainer - again, don't crush the berries - into a glass container and allow to cool.

4. Step 4: Refrigerate and use in place of regular simple syrup in any of your favorite cocktail recipes.

Blueberry Simple Syrup

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Fresh blueberry-infused simple syrup for using in all of your favorite cocktails or non-alcoholic beverages.

• Total Time: 30 minutes
• Yield: 8 servings

Ingredients

• ½ cup fresh blueberries
• ½ cup white granulated sugar
• ½ cup water

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Instructions

1. In a small saucepan set over medium-low heat, add all ingredients. Stir gently until sugar has  dissolved.
2. Allow to simmer for 20-25 minutes. 
3. Pour through a fine mesh strainer, being careful not to crush the berries. Cool to room temperature and then store leftovers in the refrigerator.

Notes

Don't crush the blueberries while simmering. This will cause your syrup to be cloudy

This syrup is very thin and is not the best for pancakes or waffles. Think beverages!

• Author: Erin K. Browne
• Prep Time: 5 mins
• Cook Time: 25 mins
• Category: Beverage
• Method: Stovetop
• Cuisine: N/A

Nutrition

• Serving Size: ½ ounce
• Calories: 30
• Sugar: 7g
• Sodium: 0mg
• Fat: .03
• Carbohydrates: 8g
• Fiber: 0.2g
• Protein: 0.07g
• Cholesterol: 0mg

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These ham and cheese party sliders with brown sugar are bite-sized sandwiches perfect for gatherings or an easy dinner. Layers of savory ham and melted cheese nestled in Hawaiian rolls get a flavorful buttery glaze and are then baked until golden and gooey.

This recipe makes 12 sliders (one standard pack of Hawaiian rolls), but you can scale up the recipe however much you need when cooking for lots of folks.

My family loves my cheeseburger sliders recipe so much that I decided to make another variation to see if they were as big of a hit (they were!)

Ingredients

Here are the ingredients to grab to make these sliders:

• minced garlic
• dried minced onion
• yellow mustard
• brown sugar
• Worcestershire sauce
• unsalted butter
• sliced sharp cheddar
• sliced deli ham
• mayonnaise
• Hawaiian rolls

See recipe card for quantities.

Instructions

No super-special skills are needed for this recipe. Anyone can make delicious party sliders!

1. Step 1: Cut rolls horizontally without separating and remove top half. Spread bottom half with mayo.

2. Step 2: Layer with ham.

3. Step 3: Layer with cheese.

4. Step 4: Melt butter and add the rest of sauce ingredients. Stir well and remove from heat.

1. Step 5: Pour and brush sauce onto sliders. Cover with foil and bake. Remove foil for the last 5-7 minutes.

2. Step 6: Sprinkle with dried parsley, allow to cool for several minutes, and serve.

Hint: Removing the foil for the end of the bake time will let the sliders 'firm up' and not be soggy. You can also brush on the topping instead of pouring it to avoid too much melted butter pooling in the pan (you may not use all of the topping)

Variations

Here are some easy ways to change up the flavors in these sliders:

• Deli Meat - Instead of ham, use turkey, roast beef, or anything you like.
• Cheese - honestly, use your favorite. If cheddar is not your deal, use American, provolone, swiss, etc.

Storage

If you have any ham and cheese sliders with brown sugar left over, wrap them up and keep them in the refrigerator.

To reheat, microwave 1-2 sliders at a time for 20-30 seconds.

To Freeze, prep the sliders - including putting the glaze on top - in a freezer-safe container. Freeze for 3-6 months. When ready to serve, allow them to thaw completely, transfer to an oven-safe dish, and bake.

Ham and Cheese Sliders with Brown Sugar

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Hawaiian rolls stuffed with sliced ham and sharp cheddar, topped with a punchy and flavorful buttery-sweet sauce, then baked until golden and hot.

• Total Time: 28 minutes
• Yield: 12 rolls

Ingredients

• 1 stick (½ cup) unsalted butter
• 2 teaspoons yellow mustard
• 2 teaspoons light brown sugar
• 2 teaspoons Worcestershire sauce
• 2 cloves minced garlic
• 1 teaspoon dried minced onion
• ¼ cup mayonnaise
• 1 12-pack of King's Hawaiian rolls
• 1 16-ounce package sliced deli ham
• 6 slices sharp cheddar
• dried parsley, for sprinkling, optional

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Instructions

1. Preheat oven to 350F. Slice Hawaiian rolls in half horizontally without separating the individual rolls.
2. Place bottom half of rolls in a baking dish. Spread with mayonnaise (use more or less, to taste).
3. Add deli ham, then cover with cheese slices. Replace the top half of the sliders.
4. In a small saucepan over medium-low heat, melt butter. Add mustard, brown sugar, Worcestershire sauce, garlic, and onion. Stir well and remove from heat.
5. Pour topping over rolls. Use a pastry brush to get the garlic and onion bits onto the rolls evenly. Alternate method: instead of pouring, use a pastry or grill brush to cover only the tops of the rolls - you may not use all of the sauce - if you prefer less buttery rolls.
6. Cover with foil and bake for 12 minutes. Remove foil and bake an additional 3-5 minutes until the tops are slightly golden and/or cheese looks melted to your taste.
7. Allow to cool for several minutes, and then use a sharp serrated edge knife to cut the sliders apart. Serve warm.

Notes

Use as little or as much of the butter topping as you want. Some folks prefer sliders that are less rich. 

Wrap up leftover sliders and store them in the fridge. Reheat in the microwave for 20-30 seconds. 

• Author: Erin K. Browne
• Prep Time: 10 mins
• Cook Time: 18 mins
• Category: Main Dish
• Method: Stovetop and Oven
• Cuisine: N/A

Nutrition

• Serving Size: 1 roll
• Calories: 270
• Sugar: 3g
• Sodium: 833mg
• Fat: 15g
• Saturated Fat: 7g
• Carbohydrates: 20g
• Fiber: 1.5g
• Protein: 13.75g
• Cholesterol: 57mg

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Bananas can show up in the kitchen at any time of year, so these cookies are appropriate whether it's boiling outside or cold.

This recipe mixes mashed bananas into the batter before being folded with peanut butter chips. The baked cookie is soft and full of banana flavor with little bursts of peanut butter.

Ingredients

No specialized ingredients are needed for these easy banana cookies, though you must have some peanut butter chips on hand.

• Over-ripe banana - you want some good brown spots on the banana for the best flavor
• large egg
• pure vanilla extract
• unsalted butter
• light brown and white sugars
• baking soda
• salt
• all-purpose flour
• peanut butter chips

See recipe card for quantities.

Instructions

Mixing together your cookie dough is similar to any other basic cookie recipe.

1. Step 1: Peel and mash banana until no big lumps remain.

2. Step 2: Add egg, both sugars, vanilla, and melted butter.

3. Step 3: Stir until well combined.

4. Step 4: Add dry ingredients, mix until just combined, and then fold in peanut butter chips. Chill 15 min Use small cookie scoop to dollop onto baking sheets and bake for 10 mins.

I used an Oxo small cookie scoop to scoop cookie dough onto the baking sheets. Make sure you leave at least 2 inches between each dollop.

Hint: The first time you make these cookies, check them at the 8 minute mark to get an idea of how fast they are baking. You want to take them out of the oven when they are golden around the outside.

Variations

These banana and peanut butter chip cookies start with a simple cookie dough base, and you can make a couple of substitutions to change up the flavor.

• Use chocolate chips/chunks instead of peanut butter chips if that's all you have available.
• Throw in a handful of chopped nuts for some extra crunch.

Storage & Freezing

Store cooled cookies at room temperature in an airtight container. Add a paper towel to help the cookies from becoming soggy. Consume within 2-3 days.

Freeze baked cookies in freezer-safe storage bags. Thaw on counter when ready to eat.

FAQ

Banana and Peanut Butter Chip Cookies

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Soft cookies infused with mashed banana and dotted with peanut butter chocolate chips. Perfect way to use up ripe bananas!

• Total Time: 20 minutes
• Yield: 30 cookies

Ingredients

• 1 overripe banana
• 1 stick (½ cup) unsalted butter, melted
• ¼ cup light brown sugar, packed
• ¾ cup white sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 ⅓ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅔ cups peanut butter baking chips

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Instructions

1. Preheat oven to 350F. Line 2 large baking sheets with parchment paper and set aside.
2. Peel and mash banana into a large mixing bowl. Add melted butter, both sugars, egg, and vanilla extract. Mix well.
3. In a second bowl, stir together flour, baking soda, and salt. Add dry ingredients to wet and stir until just combined, being careful not to overmix.
4. Fold in peanut butter chips. Scrape down bowl and chill in refrigerator for 15 minutes to help the dough be more easily scoopable (it will be slightly loose after mixing is done).
5. Using a small cookie scoop, scoop dough onto prepared cookie sheets, leaving at least 2 inches between each one.
6. Bake for 9-11 minutes. Take them out when the edges are golden. Cool on the rack for 10 minutes then transfer onto rack to finish cooling.

Notes

Don't use green or yellow bananas for these cookies. They won't add much banana flavor! You want a heavily-speckled or brown banana.

Check cookies at the minimum recommended bake time to make sure you don't overbake. The cookies should be lightly golden around the edges.

You can use chocolate chips instead of peanut butter chips. You can also add a handful of finely-chopped nuts to the cookie dough.

• Author: Erin K. Browne
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Dessert
• Method: Oven
• Cuisine: N/A

Nutrition

• Serving Size: 1 cookie
• Calories: 91
• Sugar: 8g
• Sodium: 62mg
• Fat: 4g
• Saturated Fat: 2g
• Carbohydrates: 13g
• Fiber: 0.5g
• Protein: 1g
• Cholesterol: 10mg

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Saucy and tender rice baked with fresh herbs are made supremely rich by this aptly-named recipe for Stick of Butter Rice. It doesn't get any easier or delicious than this!

A delicious, universal side dish that can be paired with a wide variety of entrees is something useful to keep in your meal repertoire. This recipe is perfect for that and I know you will love it.

My picky eater kids liked it, and it's always a fight to get them to eat rice.

Gather Ingredients

This buttery rice needs only 5 ingredients, and that's if you even count 'water' as an actual ingredient.

• white long-grain rice
• cold water
• beef consomme
• unsalted butter
• sprigs of fresh herbs

Beef Consomme is basically a super concentrated and flavorful form of beef broth, and can be found at regular grocery stores. I used Campbell's brand.

You can use any fresh herbs that you want. I used rosemary and thyme because that's what I currently have growing in my backyard.

See recipe card for quantities.

Step by Step Instructions

Here's how to make it!

1. Step 1: Spray a baking dish (9x13 works, or you can use 11x7) with cooking spray, and add rice.

2. Pour in the water and beef consomme.

3. Step 3: Add sliced butter to the top, then press in sprigs of fresh herbs.

4. Step 4: Cover with foil and bake at 400F for 45-50 minutes. Remove herb sprigs, stir, and serve.

Stick of Butter Rice

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Supremely buttery baked rice is infused with fresh herbs and beef consomme. This side dish takes no time to prepare!

• Total Time: 53 minutes
• Yield: 4 servings

Ingredients

• 1 cup white long-grain rice
• ¾ cup cold water
• 1 10.5-ounce can beef consomme
• 1 stick (½ cup) unsalted butter, sliced
• 2-3 sprigs of fresh herbs (rosemary, thyme, etc)

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Instructions

1. Preheat oven to 400F. Spray a 9x13 glass dish with cooking spray.
2. Add rice to pan, then pour in the beef consomme and water. Arrange sliced butter on top and press in the fresh herb sprigs.
3. Cover tightly with foil and bake for 45-55 minutes or until rice is fluffy but still moist. Remove herb sprigs. Stir and serve immediately.

Notes

You can use stock instead of consomme, though flavor may not be as bold.

For the first time making this dish, check it before the recommended cook time to make sure you don't dry out the rice.

Helpful Equipment: 9x13 glass dish

• Author: Erin K. Browne
• Prep Time: 3 mins
• Cook Time: 50 mins
• Category: Side Dish
• Method: Oven
• Cuisine: N/A

Nutrition

• Serving Size: ¼ recipe
• Calories: 323
• Sugar: 0.6g
• Sodium: 500mg
• Fat: 16g
• Saturated Fat: 10g
• Carbohydrates: 38g
• Fiber: 1.3g
• Protein: 7g
• Cholesterol: 30mg

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Butter, cheese, and pasta are always a welcome grouping, and this tasty dish will make itself at home on your dinner table for any occasion. Spaghetti noodles are coated in a creamy, buttery parmesan and pecorino romano cheese sauce.

This cheesy, buttered spaghetti recipe is extremely similar to a classic cacio e pepe. My kids are very picky eaters and can't stand black pepper, so this recipe is little more than cacio e pepe... without the pepe.

Maybe I should call it cacio no pepe.

Ingredients Needed

Four ingredients are all you will need!

• Uncooked spaghetti
• Unsalted butter cut into chunks. It can be cold, because you are going to melt it during the cooking process.
• A mixture of grated pecorino romano and parmesan. Freshly-grated tends to perform better and clump less, though I understand being short on time so go ahead and grab the pre-grated variety if you want!

See recipe card for quantities.

Step By Step Photos

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1. Boil spaghetti in a large pot using water that is salted heavily.
2. In a separate, large skillet, melt butter and then add some of the starchy pasta water once the pasta is done.
3. Add pasta to the melted butter and cooking water combination, and toss it around several times to make sure that the noodles are coated.
4. Add the cheese and swirl pasta vigorously in skillet until cheese is creamy.

Helpful Tip To Avoid Clumps: The cheesy sauce in this recipe is prone to clumping. You want the cooking water to be very starchy to help prevent this from happening. To get starchy water, make sure you don't add too much water to the pot you're cooking the pasta in. Only add just enough water to cover the spaghetti while cooking.

How to Serve

You can serve these buttery cheesy noodles as a main dish, but we often serve it as a side dish. I have served this pasta with fried or grilled chicken breast or chicken nuggets. A green veggie on the side - steamed broccoli is a favorite around here - and some fresh fruit will give you a full meal.

Spaghetti with Butter and Cheese

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Spaghetti noodles are fully coated in a supremely tasty butter and cheese sauce. Kid friendly recipe for a main or side dish!

• Total Time: 20 minutes
• Yield: 2 servings

Ingredients

• 6 ounces uncooked spaghetti
• 3 tablespoons unsalted butter, cut into chunks
• ¾ cup grated Parmesan cheese
• ¼ cup grated Pecorino Romano cheese

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Instructions

1. In a stainless steel pan, add a few inches of water - not too much. You want it to just be able to cover the amount of spaghetti you are boiling. Salt the water generously.
2. Bring water to a boil and add spaghetti. Boil for 10-11 minutes.
3. Meanwhile, in a large skillet, melt butter over medium-low heat. When the pasta is done boiling, add ¾ cup of the starchy pasta water to the melted butter and stir well.
4. Use tongs or a pasta spoon to transfer cooked pasta to the melted butter mixture. Stir well, so that the spaghetti is coated with the mixture.
5. Reduce heat to low and add cheese to pasta mixture. Swirl vigorously so that the cheese slowly melts - keep the heat low - and the sauce becomes creamy. Serve immediately.

Notes

Clumping can be an issue with this recipe. To prevent this, you need to use super starchy pasta water, so be careful not to add too much water to the pot where you boil the spaghetti. Also, when you add cheese to the skillet, keep the heat low.

Helpful Equipment: Stainless steel pasta spoon, large granite skillet, 2-quart saucepan

• Author: Erin K. Browne
• Prep Time: 5 mins
• Cook Time: 15 mins
• Category: Side Dish
• Method: Stovetop
• Cuisine: N/A

Nutrition

• Serving Size: ½ of recipe
• Calories: 420
• Sugar: 0.75g
• Sodium: 912mg
• Fat: 26g
• Saturated Fat: 15g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 65mg

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What Are Cracker Jacks?

Most of you likely already know the answer to this question.  Cracker Jacks are a classic American snack that consist of crunchy molasses caramel popcorn and peanuts.  Cracker Jacks are packaged in a bold red, white, and blue box and their most memorable feature is the inclusion of a small prize in every box.

What makes this recipe a close copycat of Cracker Jacks instead of just run-of-the-mill caramel popcorn is the use of brown sugar and addition of molasses to the caramel.  These two ingredients provide that special dark caramel flavor with the extra bite that is characteristic of the commercial version of this snack.

In addition to the caramel, redskin Spanish peanuts are a must.  If you are familiar with eating Cracker Jacks, you'll be familiar with the peanuts slipping out of their caramel-coated skins when biting into a cluster of sweet goodness.  It's subtle and unique.

What Kind of Popcorn Should I Use?

You can use any kind of plain popped popcorn that you want.  Yes, even microwave popcorn will work!  If you use microwave popcorn, go for plain or lightly salted instead of varieties that are heavily buttered or flavored, as that will alter the accuracy of the flavor of your Cracker Jacks.

How To Make Popcorn On The Stove

Use a heavy-bottomed pan and place over medium heat.  Add 2 TBS of oil (Extra-virgin olive oil or canola work best) and 2 popcorn kernels.  Cover tightly with lid.  Listen carefully for the two kernels to pop.  Once they've popped, lift the lid and pour in ½ cup of kernels.  Immediately replace the lid and shake the pan back and forth to distribute the oil.  Lower the heat to low and continue shaking the pan frequently.  You'll hear the kernels start to pop rapidly.  Remove pan from heat as soon as the popping slows to 2 seconds per pop.  Leave the lid on until all of the popping has stopped.

What If I Like *A LOT* Of Caramel?

Have no fear, m'dear!  The way this recipe is written, it's a fairly light coating of the molasses caramel.  If you want a more generous coating, simply reduce the amount of popcorn to 10 cups (or even 8 cups) and keep everything else in the recipe the same.  Voila!  Ultra caramel-y popcorn!

How Should I Store Homemade Cracker Jacks?

Keeping the popcorn away from air and humidity is the key to helping it stay crisp for longer.  Store in a high-quality air tight container (like these) or in a Ziploc bag with the zipper seal.  If using a bag, make sure to squeeeeeze out all of the air each time you open it up.  It should stay fresh at room temperature for up to 2 weeks if stored properly.

Is This Recipe Freezer-Friendly?

Yes, you can!  You would think that it'd get all soggy in the freezer, but if you package it properly (again... keep the air away from it) it will stay crisp and crunchy.  I recommend using freezer-safe bags (not just regular Ziplocs) in particular and squeeze all that air out before freezing.  It will stay fresh for up to a year when kept consistently frozen.  Using this method is convenient if you want to make a lot of Cracker Jack batches ahead of time for use as gifts in the future, or when you have unexpected company and need some quick snacks.  The popcorn thaws super fast on the counter, no worries.

Cracker Jacks Copycat Recipe

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Homemade Cracker Jacks are a close copycat of the nostalgic treat in the red and white box.  Coated in molasses caramel with redskin Spanish peanuts, you won't know the difference between this recipe and the real thing!

• Total Time: 45 mins
• Yield: 16 cups popcorn

Ingredients

• 16 cups popped popcorn
• 1 cup redskin Spanish peanuts
• 4 tablespoons butter
• 1 cup brown sugar
• ½ cup light corn syrup
• 2 tablespoon molasses
• ¼ teaspoon salt
• ½ teaspoon baking soda

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Instructions

1. Pre-heat oven to 250F
2. Arrange popcorn and peanuts onto two large baking sheets and place them into the pre-heated oven while you prepare the caramel.
3. In a heavy-bottomed saucepan, combine all remaining ingredients except for the baking soda and bring to a low boil over medium heat, stirring occasionally.
4. Insert a candy thermometer and continue to boil while stirring until the mixture reaches 270-285F. Once this stage has been reached, remove the mixture from the heat and stir in the baking soda until well-combined.
5. Working quickly, pour the caramel over the popcorn and peanut mixture and return to the oven for 25 minutes, stirring with a large spatula every 5 minutes until well-coated. Remove from oven and allow to cool, and then store in an airtight container at room temperature for up to 2 weeks.

Notes

If you want a heavier coating of caramel, reduce the popcorn to 10 cups and leave everything else the same.

To ensure the caramel gets hot enough for a nice crunchy popcorn, you'll need a candy thermometer.  I recommend this one with a pot clip - super easy.

Freezer instructions:  After the popcorn has cooled, store in freezer-safe Ziploc bags, being sure to squeeze out all of the air before sealing.  Store in the freezer for up to one year.

• Author: Erin Browne
• Prep Time: 5 mins
• Cook Time: 40 mins
• Category: Snacks
• Method: Oven and Stovetop
• Cuisine: N/A

Nutrition

• Serving Size: 1.5 cups
• Calories: 331
• Sugar: 37.5g
• Sodium: 116mg
• Fat: 15.5g
• Saturated Fat: 4.6g
• Carbohydrates: 47g
• Fiber: 2.7g
• Protein: 5g
• Cholesterol: 12mg

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Why You Should Make This Recipe

Wanna make something tasty without all the fuss? Give these white chocolate truffles with lime a shot! They're creamy, tangy, and dead simple to whip up. Seriously, you only need a handful of ingredients and a bit of chilling time. No fancy techniques or hours in the kitchen required. Whether you're hosting a get-together or craving a sweet treat, these truffles have got you covered. So, why wait? Let's get mixin' and enjoy the goodness!

These truffles were the result of having an abundance of limes in my fridge.  Matt's parents were visiting recently and they often bring us bags and bags of limes and lemons from the citrus trees in their backyard.  It kills me to waste food, so after giving a bag to my mom (which she turned into lime icebox pies), using a few to zest up a chutney, and squeezing wedge after wedge into glasses of iced tea, I decided to kick off some holiday baking with these delicious lime truffles.

As a bonus, I already had some white chocolate and coconut hanging out in my freezer, so this was a perfect "use what you've got" recipe!

How To Infuse Flavor In Cream Using Zest

This recipe calls for steeping cream with lime zest for around half an hour, and it's absolutely crucial not to skip this step.  You'll be amazed at the strong lime favor the truffles have just by using that simple technique. When you heat up the cream, it opens up and grabs onto all the yummy oils and flavors from the lime zest. It makes the cream taste super limey. So, when we mix it with the white chocolate later on, it's bursting with that fresh lime zing. It's like a mondo flavor boost that makes these truffles extra delicious!

Can I Substitute Lemon or Orange instead?

Yes, and I highly recommend it! Instead of using lime zest and lime juice, try using the same amounts of lemon or orange for fun variations on the flavor of basic white chocolate truffles.

The method is the exact same - steeping the cream with the zest, adding the juice later - so it's easy to alter the flavors of your truffles. Try it out.

How Long Does It Take To Chill Truffles?

Typically, chilling these white chocolate truffles takes about 4 hours minimum, but overnight is even better if you can swing it. You want them to firm up nicely so they're easy to shape into those perfect little balls. So, if you've got the time, letting them chill overnight gives you the best texture and flavor. But if you're in a rush, 4 hours should do the trick too!

Ideas For Truffle Coating

I chose to roll the truffles in chopped shredded coconut and crushed graham crackers.  Lime and coconut will add a tropical bite while graham crackers create a nod to Key lime pie. Here are some other coatings you can try!

But if you are making these in a pinch and all you have is some powdered sugar, go ahead and roll them in that instead.  This is a very forgiving and versatile recipe.  Truffles come together with very little effort and are a perfect addition to your candy platters over the holidays.  Enjoy!

White Chocolate Truffles

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Smooth white chocolate truffles with a zesty lime twist. Coat them in coconut, graham crackers, or use your imagination. Delicious bite-sized treats.

• Total Time: 0 hours
• Yield: 22-24 truffles

Ingredients

• ⅓ cup + 1 tablespoon heavy cream
• Zest of one large lime
• 1 tablespoon fresh lime juice
• 9 ounces of chopped white chocolate (or chips)
• ⅛ teaspoon salt
• ½ stick butter, diced
• chopped shredded coconut and crushed graham crackers, for rolling

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Instructions

1. In a saucepan, stir together cream and lime zest.
2. Heat on medium-low until cream begins to simmer and steam (do not allow to boil).
3. Remove saucepan from heat, cover, and allow to steep for 25 minutes.
4. Meanwhile, combine the white chocolate, salt, and butter in a microwave-safe bowl.
5. Microwave for 45 seconds on high until chocolate and butter have just begun to melt.
6. Once cream has steeped, uncover and reheat to a simmer.
7. Remove cream from heat and stir in the lime juice.
8. Using a wire mesh strainer over the bowl with white chocolate and butter, pour the hot cream through the strainer.
9. Whisk the cream, chocolate, and butter together until completely smooth.
10. Cover surface of bowl with plastic wrap and chill for at least 4 hours, or overnight.
11. Once chilled, use a spoon or cookie scoop to scoop balls from the hardened chocolate and, working quickly, use your hands to shape. Immediately roll in chopped coconut or crushed graham crackers and set aside. Repeat with remaining chocolate.
12. Store leftovers in an airtight container in the refrigerator.

Notes

Helpful Equipment:

Fine Mesh Strainer, set of 3 sizes

Rounded Cookie Scoops, set of 3 sizes

• Author: Erin Browne
• Prep Time: 5 mins
• Cook Time: 30 mins + chilling time
• Category: Dessert
• Method: Stovetop
• Cuisine: N/A

Nutrition

• Serving Size: 1 truffle
• Calories: 51
• Sugar: 6g
• Sodium: 45mg
• Fat: 2.21g
• Saturated Fat: 1.4g
• Carbohydrates: 7.55g
• Fiber: 0.4g
• Protein: 0.31g
• Cholesterol: 6mg

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Frequently Asked Questions (FAQ)

1. Can I use bottled lime juice instead of fresh? - Absolutely! While fresh lime juice adds a nice zing, bottled lime juice works just fine too. Avoid the 'fake' lime juice however... the real stuff is always the better choice.
2. Can I substitute other types of chocolate? - Sure thing! While the recipe calls for white chocolate, feel free to experiment with milk or dark chocolate for different flavor profiles.
3. How long do the truffles keep in the fridge? - These truffles will stay fresh in an airtight container in the refrigerator for up to a week. Just make sure to keep them chilled!
4. Can I freeze these truffles for later? - Definitely! These truffles freeze well for up to a month. Just thaw them in the refrigerator overnight before serving.
5. Can I skip the coconut or graham cracker coating? - Of course! The coating is totally optional. You can leave the truffles plain or roll them in chopped nuts, cocoa powder, or sprinkles instead.
6. Can I double or halve the recipe? - Absolutely! Feel free to adjust the recipe to suit your needs. Just make sure to maintain the ratios of ingredients for the best results.

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Why You Should Make This Recipe

Sometimes it's nice to have something sweet that doesn't hit your digestive system so hard that you feel like lying down afterwards.  These chocolate-drizzled orange cream puffs are just the ticket. This recipe for choux a la creme start with a light and airy pate a choux dough, filled with a citrusy orange pastry creme, and finished with a dusting of powdered sugar and chocolate drizzle (the toppings are optional, but c'mon...)

What Is Choux A La Creme?

Choux à la crème is a classic French dessert made from choux pastry dough, which is a light pastry dough used to make various items like éclairs, profiteroles, and cream puffs. The dough is piped into small rounds or elongated shapes and baked until it puffs up and forms a hollow interior. Once cooled, the pastries are typically filled with flavored cream, custard, or whipped cream. They are often topped with a glaze or dusted with powdered sugar for an added touch of sweetness. Choux à la crème is beloved for its delicate texture and varied filling combinations. What are we waiting for? Let's make it!

Pate A Choux Dough Basics

The puffs are made from a basic pate a choux pastry dough.  It's a really lovely dough that's relatively simple to make and it comes together so nicely!  I was surprised at how easy it was to work with, and now I'm excited to explore other ways of using this dough. Don't be intimidated by the idea of a French, fancy-sounding pastry. Anyone can make this dough, and it's so satisfying to see the dough puff up in the oven.

This dough is made by cooking together water, butter, flour, and salt until it forms a thick paste. Then, eggs are gradually mixed in until the dough becomes smooth and glossy. This dough is unique because it contains a high moisture content, which creates steam during baking, causing it to puff up and form hollow interiors. It's the perfect base for filling with sweet or savory fillings, making it a staple of French pastry baking.

Now Let's Talk about Pastry Cream

Pastry cream, also known as crème pâtissière in French, is a rich and creamy custard filling commonly used in pastries, cakes, and desserts. It's made by heating milk (or a combination of milk and cream) with sugar and flavorings (such as vanilla or citrus zest) until steaming. Then, a mixture of egg yolks and cornstarch (or flour) is gradually whisked into the hot liquid to thicken it into a smooth and velvety custard. The mixture is cooked until it reaches the desired thickness, then strained to remove any lumps and cooled before using. Pastry cream is incredibly versatile and can be flavored in various ways to complement different desserts, such as adding chocolate for a chocolate pastry cream or incorporating fruit purees for a fruity twist.

Now, in my choux a la creme recipe, I chose to make a bright and lovely orange-flavored pastry cream that keeps the dessert light and lovely.

How To Modify This Recipe

If you want to try some different flavors to add variety to this base recipe, let's look at some other fun ways you can put your own individual spin on your homemade choux a la cremes!

• Use Different Drizzles: try white, dark, or milk chocolate drizzles, use colored chocolate melts to match a special occasion.
• Use different citrus flavors: Try lemon or lime instead of orange or use a combination.
• Experiment with piping tips: Using different pastry tips will give slightly different looks to the finished dessert. Try open star, closed star, round, etc.

How To Store Leftovers

To store leftover choux à la crème, it's best to keep them in an airtight container in the refrigerator. Here's a simple guide:

1. Allow the choux à la crème to cool completely at room temperature before storing them. This helps prevent condensation from forming inside the container.
2. Place the cream puffs in a single layer inside an airtight container, ensuring they are not crowded or touching each other too closely.
3. If you have multiple layers of cream puffs, separate them with parchment paper or wax paper to prevent sticking.
4. Seal the container tightly and store it in the refrigerator. Choux à la crème can typically be stored in the refrigerator for up to 2-3 days.
5. When ready to enjoy, you can either eat them cold or allow them to come to room temperature for a few minutes before serving.
6. Note that the pastry may lose some of its crispiness over time, but the flavor should remain delicious.

Avoid freezing choux à la crème as the texture of the pastry and the cream filling may not hold up well after thawing. It's best to consume them within a few days for the best taste and texture.

Choux a la Creme

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Filled and drizzled cream puffs using an easy pate a choux dough and a bright and tasty orange pastry cream. Drizzle with chocolate to finish the whole thing off with a sweet bang!

• Total Time: 1 hour 5 minutes
• Yield: 24 puffs

Ingredients

• Orange Pastry Cream
• 2 cups whole milk
• ½ cup white sugar
• 4 large egg yolks
• 1 orange zested
• 2 tablespoon fresh squeezed orange juice
• 1 tsp vanilla extract
• ¼ mounded cup sifted cornstarch
• 1 tablespoon butter
• 1 tablespoon orange liqueur
• Cream Puffs
• 1 cup water
• ½ cup (1 stick) unsalted butter
• ½ teaspoon sugar
• ¼ teaspoon salt
• 1 cup all purpose flour
• 4 large eggs
• Confectioner's sugar, for dusting
• ½ cup semi-sweet chocolate chips

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Instructions

1. Orange Pastry Cream
2. In a medium pan combine the milk, sugar, vanilla extract, and orange zest. Heat on medium until simmering.
3. In a separate bowl, combine the yolks and cornstarch until smooth. It will be very thick.
4. Once the milk mixture is at a simmer, temper the egg yolks by adding a half cup full of the hot mixture into the sugar and egg yolks while whisking constantly. Repeat with a few more half cups of the hot mixture, and then return the contents of the bowl to the pan.
5. Stir the mixture constantly on medium heat until the mixture thickens like pudding (~ 200 degrees if using a thermometer)
6. Strain the pastry cream through a fine meshed strainer to ensure it is completely smooth. Add the butter, orange juice, and orange liqueur if using. Stir well.
7. Press plastic wrap directly on the surface of the pastry cream and refrigerate until chilled and ready to use.
8. Cream Puffs
9. Preheat the oven to 425F
10. Place the water, butter, sugar, and salt in a saucepan over medium-high heat and cook until the butter is melted and the mixture is simmering.
11. Dump in the flour all at once and stir for about 5 minutes, or until the dough gathers itself into a ball and a film begins to form on the bottom of the pot.
12. Transfer the dough to a mixing bowl, and beat on medium speed for 1-2 minutes.
13. Add the eggs, one at a time, while continuing to beat. Allow each egg to become fully incorporated, before adding the next.
14. Pipe or spoon 1.5 inch dough rounds onto parchment-lined baking sheets, allowing about 3 inches in between each puff. Use your finger to round off the top of each round.
15. Bake for 20-30 minutes, depending on size. Puffs are done when they are puffed, golden brown, hollow, dry, and light. Allow to cool before filling.
16. Assemble the Puffs
18. Use a serrated edge knife to cut each puff in half. Spoon or pipe filling on the bottom half of each puff, and replace the top. Dust with powdered sugar.
19. Place chocolate chips into the bottom corner of a microwave-safe plastic bag. Microwave for 20-30 seconds or until chocolate is melted. Massage the bag with your fingers after each 15 second increment (careful, it may be hot). Snip a tiny corner of the bag off and drizzle chocolate over the assembled puffs.

Notes

Note: I wanted a firm pastry cream that I could pipe into the puffs and have it hold its shape, so that's why I used a larger amount of cornstarch. If you prefer a looser cream, start with a little less cornstarch and alter the consistency as needed.

• Author: Erin Browne
• Prep Time: 20 mins
• Cook Time: 45 mins
• Category: Dessert
• Method: Oven and Stovetop
• Cuisine: French

Nutrition

• Serving Size: 1 cream puff
• Calories: 136
• Sugar: 10g
• Sodium: 49mg
• Fat: 6.5g
• Saturated Fat: 3.5g
• Carbohydrates: 16g
• Fiber: 0.5g
• Protein: 3g
• Cholesterol: 70mg

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Frequently Asked Questions (FAQ)

1. Can I make orange filled choux à la crème ahead of time? Yes, you can make the pastry shells and the orange pastry cream ahead of time. Store the unfilled pastry shells in an airtight container at room temperature and the orange pastry cream in the refrigerator. Fill the shells with the cream just before serving to maintain their crispiness.
2. Can I freeze orange filled choux à la crème? It's not recommended to freeze orange filled choux à la crème as the texture of the pastry and the cream filling may be affected after thawing. It's best to consume them fresh or store them in the refrigerator for a few days.
3. Can I customize the flavor of the filling? Yes, you can customize the flavor of the filling to your preference. Instead of orange pastry cream, you can also use other flavors such as vanilla, chocolate, coffee, or fruit-flavored creams.
4. How do I prevent the pastry shells from becoming soggy? To prevent the pastry shells from becoming soggy, ensure they are completely cooled before filling them with the orange pastry cream. Additionally, store them in an airtight container in the refrigerator to maintain their crispiness.

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The post Choux a la Creme appeared first on Brownie Bites Blog.

Why Make Banana Bread Healthier?

Indulge in the guilt-free delight of homemade skinny banana bread with this wholesome recipe! Packed with nutritious ingredients like Greek yogurt, applesauce, and whole wheat flour, this bread offers a delicious twist on a classic favorite while keeping saturated fats to a minimum. By incorporating natural sweeteners and nutrient-rich alternatives to traditional baking staples, such as olive oil instead of butter, this recipe not only satisfies cravings but also supports a healthier lifestyle. Whether you're seeking a nutritious breakfast option, a satisfying snack, or a wholesome dessert, this skinny banana bread is sure to impress with its moist texture and delightful flavor. Treat yourself and your loved ones to a wholesome indulgence that's as good for your taste buds as it is for your well-being!

Ingredients Needed For Low Fat Banana Bread

This skinny banana bread uses a few easy healthy swaps to improve the nutritional content. Let's take a look at them:

• Dark brown sugar: Adds sweetness and moisture to the bread.
• Eggs: Provide structure and help bind the ingredients together.
• Extra light olive oil: Contributes moisture and richness to the bread without altering the flavor.
• Pure vanilla extract: Enhances the flavor of the bread.
• Honey: Adds natural sweetness and moisture.
• Plain applesauce: Acts as a substitute for oil or butter, adding moisture and texture.
• Nonfat plain Greek yogurt: Adds moisture, richness, and a slight tanginess to the bread.
• Bananas: Provide natural sweetness, moisture, and banana flavor. Make sure your bananas are suuuuper ripe!
• Whole wheat flour: Adds fiber and nutrients, contributing to a denser texture and nuttier flavor.
• All-purpose flour: Helps lighten the texture of the bread.
• Baking soda: Acts as a leavening agent to help the bread rise.
• Ground cinnamon: Adds warmth and flavor to the bread.
• Salt: Enhances the flavor of the other ingredients and balances the sweetness.

How To Make This Banana Bread

To make skinny banana bread, preheat your oven to 325°F and grease two loaf pans. In a large bowl, mix together brown sugar, eggs, olive oil, vanilla extract, honey, applesauce, and Greek yogurt. Add mashed bananas and stir until smooth. In a separate bowl, combine both flours, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, stirring until well combined. Divide the batter evenly between the loaf pans and bake for 40-55 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pans for 5 minutes before transferring to a cooling rack. Once cooled, store leftovers at room temperature in an airtight container. Enjoy your delicious and healthier banana bread!

What Is Extra Light Olive Oil?

Extra light olive oil is a type of olive oil that has a lighter flavor and color compared to other varieties of olive oil. It is often more refined and has undergone a higher level of processing, resulting in a milder taste and a higher smoke point, making it suitable for baking, frying, and other high-heat cooking methods. Despite its name, "extra light" refers to its flavor and color rather than its calorie content or fat content; it still contains the same amount of calories and fat as other types of olive oil.

I use Bertolli's Extra Light Tasting olive oil when baking with olive oil.

This Recipe Is Low In Saturated Fat!

It's beneficial that this recipe for skinny banana bread is low in saturated fat because consuming high amounts of saturated fat can increase the risk of heart disease and other health issues. By using healthier ingredients like olive oil, Greek yogurt, and applesauce instead of traditional sources of saturated fat like butter or shortening, this recipe provides a lower-fat option that can contribute to better heart health and overall well-being. Additionally, reducing saturated fat intake can help manage weight and lower cholesterol levels. Therefore, opting for a low-saturated fat recipe like this one promotes better health outcomes.

Love Walnuts? Add Them!

Elevate the flavor and texture of this already delightful skinny banana bread recipe by incorporating ½ cup of chopped walnuts! Adding walnuts not only introduces a satisfying crunch but also infuses the bread with rich, nutty undertones that complement the sweetness of the bananas perfectly. These heart-healthy nuts bring additional nutritional benefits to the table, boasting omega-3 fatty acids, antioxidants, and fiber.

Storage and Freezing Instructions For Low Fat Banana Bread

Before you store your banana bread, make sure that it has cooled completely while resting on the counter on a cooling rack. You can place the loaf in an airtight container, in a zip-top storage bag, or wrap it tightly in plastic wrap. Bread can be kept at room temperature for 2 days, but should be kept in the refrigerator or frozen past that point for best quality.

To Freeze: wrap bread tightly in plastic wrap and place inside a freezer-safe storage bag. Freeze for up to 3 months for best quality (it will last longer than this if kept properly frozen, however)

To Thaw: Remove wrapped bread from bag and allow to thaw on the counter. Slice and serve as usual.

Want More? Try my Healthy Chocolate Zucchini Bread next!

Skinny Banana Bread

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A lower saturated fat version of delicious banana bread using Greek yogurt and applesauce.

• Total Time: 1 hour 5 minutes
• Yield: 2 loaves, 24 slices

Ingredients

• ¾ cup dark brown sugar, packed
• 2 large eggs
• 2 tablespoons extra light olive oil
• 1 teaspoon pure vanilla extract
• 3 tablespoons honey
• ¼ cup plain applesauce
• 1 cup nonfat plain Greek yogurt
• 3 over ripe bananas, mashed
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 ½ teaspoons baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt

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Instructions

1. Grease two 8.5-inch by 4.5-inch loaf pans and set aside. Preheat oven to 325F.
2. In a large mixing bowl, whisk together brown sugar with eggs, oil, vanilla, honey, applesauce, and greek yogurt. Stir in bananas and mix until smooth.
3. In a second bowl, stir together both flours, baking soda, cinnamon, and salt. Add dry ingredients to the wet in 3 additions, stirring after each one. Stir until combined.
4. Distribute batter evenly between loaf pans. Bake for 40 - 55 minutes or until a toothpick inserted into the center of the bread comes out clean, with just a few moist crumbs attached.
5. Allow bread to cool in pan for 5 minutes, then turn out onto a cooling rack to finish cooling. Store cooled leftovers at room temperature, wrapped tightly or in an airtight container.

Notes

This bread is great to make in advance and tastes even better the second day. Serve with your favorite butter spread, jam, peanut butter, or drizzle with a little more honey.

Make sure your olive oil is 'extra light taste' or you will impart a stronger olive oil flavor into the bread.

You can fold in ½ cup of chopped walnuts into the batter if you like!

Helpful Equipment

8.5 x 4.5-inch loaf pans (view & purchase)

• Author: Erin K. Browne
• Prep Time: 10 mins
• Cook Time: 55 mins
• Category: Breakfast, Dessert
• Method: Oven
• Cuisine: Standard

Nutrition

• Serving Size: 1 slice
• Calories: 107
• Sugar: 12g
• Sodium: 115mg
• Fat: 2g
• Saturated Fat: 0.3g
• Carbohydrates: 21g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 16mg

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Thank you so much for visiting my blog and creating your own skinny banana bread at home!

Frequently Asked Questions

Can I make this banana bread without Greek yogurt?

• Yes, you can substitute Greek yogurt with an equal amount of sour cream or regular yogurt for similar moisture and texture.

Can I use regular brown sugar instead of dark brown sugar?

• Yes, you can use regular brown sugar instead of dark brown sugar; however, dark brown sugar adds a deeper flavor due to its higher molasses content.

Can I use vegetable oil instead of extra light olive oil?

• Yes, you can substitute vegetable oil or canola oil for extra light olive oil, but keep in mind that the nutritional profile will change.

The post Skinny Banana Bread appeared first on Brownie Bites Blog.

(This recipe was originally posted in 2017, then updated in 2021 and, most recently, in 2024 to add helpful tips and clarifications to recipe instructions. It's still the same recipe you know and love!)

Chocolate People Vs. Vanilla People

Most people can categorize themselves as a chocolate person or a vanilla person.  I happen to be the latter.  Don't get me wrong, I love chocolate.  Like, I really really love chocolate.  But if I'm faced with choosing between two desserts and one of them is vanilla and the other is chocolate, I'm gonna go for the vanilla option 8 out of 10 times.

So I created these cookie bars specifically for those who are just like me, those who have the same love affair with vanilla.  These bars start with a vanilla-infused Nilla wafer crust topped with soft vanilla blondies.  If that's not enough vanilla already, the blondies get sprinkled with big chunks of vanilla sandwich cookies, like Golden Oreos.

Ingredients Needed To Make Vanilla Bars

I recommend laying everything out (and even pre-measuring) so that when you're ready to start baking, you can just go go go!

• Vanilla Wafer Cookies: These classic round cookies form the foundation of our crust, providing a sweet vanilla kick to every bite. I used Nilla Wafers, but you can use any kind you like.
• Unsalted Butter: Adds richness and creaminess to both the crust and the blondie layer.
• Pure Vanilla Extract or Vanilla Bean Paste: You can't have a vanilla lover's dream bar without vanilla! Using a high quality pure vanilla is key to packing the most flavor.
• Eggs: Acting as the binding agent in the blondie layer, eggs ensure a moist and cohesive texture throughout.
• White Sugar: I mean, these are sweet bars... ya gotta have sugar.
• Light Brown Sugar: Light brown sugar introduces a hint of molasses, enhancing the caramel notes in the blondie layer.
• All-Purpose Flour: Use the spoon and level method when measuring.
• Salt: A pinch of salt enhances the flavors, bringing out the sweetness and complexity in this delicious treat.
• Vanilla Baking Chips: These can be found in the baking aisle next to the chocolate chips... if you can't find true vanilla chip, use white chocolate chips instead.
• Golden Oreos or Vanilla Sandwich Cookies: Big ol' chunks of vanilla cream sandwich cookies sit atop the bars, adding crunch and even more vanilla flavor.

Want more vanilla goodness? Try this homemade vanilla pudding!

What Are the Layers In These Cookie Bars

The bottom of the pan of vanilla bars starts with a soft and buttery vanilla wafer crust, and sets the stage for all the goodness to come.

The middle layer, which is basically a blondie, is moist, buttery, and sweet. It's a mix of vanilla goodness, sugars, and eggs, with surprises of vanilla chips. Baked to a golden perfection, each bite promises a satisfying mix of flavors and textures. On top of the blondie batter, large pieces of Golden Oreos (or any vanilla creme sandwich cookie) are arranged. They get delightfully toasty in the oven.

Then the whole thing gets a drizzle of melted vanilla chips.  I like to bake vanilla cookie bars until they are juuuust barely done so that they stay nice and soft in the center.  There's a super thin golden crust that forms on the top of the melt-in-your-mouth blondie center, and then at the bottom you have that sweet vanilla wafer crust.  Are you drooling yet?

Ready to get baking?

Storage and Freezer Instructions

• Room Temperature: Store the vanilla bars in an airtight container at room temperature for 2-3 days. Beyond this time, the texture may start to change, and the bars could lose some of their freshness.
• Refrigerator: For longer storage, place the bars in an airtight container and refrigerate for up to a week. Keep in mind that refrigeration may alter the texture slightly, but the flavor will remain delicious. Let them come to room temperature before enjoying for best results.
• Freezer: For extended storage, wrap the vanilla bars tightly in plastic wrap or aluminum foil, place them in a freezer-safe container, and store in the freezer for up to 2-3 months. Thaw on the countertop before enjoying.
• Layer Separation: If stacking multiple layers of bars, consider placing sheets of parchment paper between the layers to prevent sticking and preserve the appearance. Remember to allow the bars to cool completely before storing, and always use airtight containers or wrapping to prevent them from drying out or absorbing odors from the fridge or freezer.

Need something lighter? Try my double vanilla meringues!

Fun Variations

1. Nutty Crunch: Infuse some crunch by incorporating chopped nuts, such as pecans or almonds, into the blondie layer.
2. Chocolate Lover's Dream: Indulge your chocolate cravings by mixing dark or milk chocolate chips into the blondie batter or swapping vanilla chips with chocolate chips.
3. Citrus Zest: Add a zesty twist by including the zest of oranges, lemons, or limes into the blondie batter for a refreshing and aromatic flavor.
4. Caramel Drizzle: Amp up the indulgence with a decadent touch—drizzle caramel sauce over the cooled bars.
5. Toffee Crunch: Introduce a sweet and buttery flavor by mixing toffee bits into the blondie batter.
6. Peanut Butter Bliss: Achieve a nutty and creamy variation by swirling peanut butter into the blondie layer or adding peanut butter chips.
7. Coconut Paradise: Try mixing shredded coconut into the blondie layer and topping it with a coconut glaze.

Vanilla lovers rejoice - this cookie bar was made specifically and especially for you!  Enjoy!

Vanilla Lovers Cookie Bars

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A heavenly combination of a buttery vanilla wafer crust and a moist, flavorful blondie layer. A tantalizing dessert for all true lovers of all things vanilla.

• Total Time: 45 mins
• Yield: 18 bars

Ingredients

• Vanilla Wafer Crust
• 1 12oz box vanilla wafer cookies, crushed
• ½ cup unsalted butter, melted
• 1 teaspoon pure vanilla extract or vanilla bean paste
• Blondie Layer
• 1 cup unsalted butter
• 4 large eggs
• 1 cup white sugar
• ½ cup light brown sugar, packed
• 2 ½ teaspoons pure vanilla extract or vanilla bean paste
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup vanilla baking chips, divided (you can use white chocolate chips)
• 10-12 Golden Oreos or vanilla sandwich cookies of choice, broken into large pieces.

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Instructions

1. Preheat oven to 350F. Lightly grease a light metal 9x13 baking pan and set aside.
2. Vanilla Wafer Crust
3. Mix together melted butter, vanilla, and crushed cookies and press into the prepared pan, using the bottom of a glass or ramekin to really pack the crumbs in tight. Bake crust on center rack for about 10 minutes and allow to cool.
4. Blondie Layer
5. In a saucepan, melt the butter on low heat and then remove from heat and add the vanilla chips. Cover and let stand for 5 minutes, and then stir until chips are melted and the mixture is smooth. Allow to cool.
6. In another bowl, beat eggs, sugar and vanilla.
7. Mix in the butter and vanilla mixture along with the flour and salt. Mix until just combined. Pour the batter over the cooled vanilla wafer crust. Top with the Golden Oreo cookie pieces.
8. Bake at 350F for 30-35 minutes, until top is golden and a toothpick comes out with a few moist crumbs. Oven time may vary, be careful not to over bake.
9. Place remaining vanilla chips into the corner of a plastic Ziploc bag. Microwave in 30 second increments, kneading chips with your hands after each one, until melted. Use scissors to snip off a tiny corner of the bag and drizzle the vanilla over the top of the bars.

• Author: Erin Browne
• Prep Time: 10 mins
• Cook Time: 35 mins
• Category: Dessert
• Method: Oven
• Cuisine: N/A

Nutrition

• Serving Size: 1 bar
• Calories: 395
• Sugar: 25g
• Sodium: 240mg
• Fat: 19g
• Saturated Fat: 10g
• Carbohydrates: 51g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 63mg

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Frequently Asked Questions

1. Q: Are there any gluten-free alternatives for the all-purpose flour in the blondie layer? A: Explore gluten-free flour options, such as almond flour or a gluten-free baking blend, to accommodate dietary preferences or restrictions.
2. Q: Can I replace the vanilla chips with a different type of baking chip? A: Experiment with various baking chips like butterscotch, dark chocolate, or even mint to personalize the flavor profile of the bars.
3. Q: Is there a recommended method for storing leftovers to maintain freshness? A: Ensure the bars stay fresh by storing them in an airtight container at room temperature for short-term consumption or in the refrigerator for longer periods. Discover the best storage practices to enjoy these treats at their best.

The post Vanilla Bars appeared first on Brownie Bites Blog.

(this recipe was originally published in January 2021. It has been updated with new tips and clarification to recipe instructions)

Why Should I Make This Recipe?

It's fun to take the flavors from a dish or a beverage and infuse them into something totally different, so I wanted to create an easy, weeknight-friendly meal that uses the flavor profile from a Bloody Mary and puts them into a classic Southern dish.

What Ingredients Do I Need For Bloody Mary Shrimp and Grits?

Even if you have never experimented with shrimp or seafood, you'll find that this dish is super simple and doesn't require any super advanced skills in the kitchen. You'll be whipping up your Bloody Mary shrimp time after time!

• A pound of raw shrimp: I like to use the big bags of frozen, peeled, tail-off shrimp from Costco
• Seasonings: Celery salt, black pepper, Worcestershire sauce, and hot sauce
• Onion and Garlic: Sauteed in butter, but of course.
• Original V8 juice: This is an easy ingredient to infuse a lot of familiar Bloody Mary flavor into the dish
• Vodka: Because... duh (don't worry, it's just a splash)
• Tomato paste: This ingredient is fabulous for thickening sauces, adding color, and enriching flavor
• Stone-ground yellow corn grits: Use a combination of milk and water when cooking for extra richness

What Kind of Grits Should I use For Bloody Mary Shrimp?

I like to use toothy stone-ground grits that have a coarser texture and more of a bite in a shrimp & grits dish.  My favorite grits are Bob's Red Mill Yellow Corn Grits (not sponsored or affiliated - I just really like 'em) - also known as polenta - but you can use any kind of grits that you have on hand.  If you're a Southerner like me and are used to eating white grits (hominy) then go ahead and use 'em!

What Should I Serve With Shrimp?

Blood Mary shrimp & grits can be a meal all on their own, but pair well with many side dishes!

• Green vegetables, especially Southern staples like cooked greens (collard, mustard, kale, whatever you like), okra, asparagus, or broccoli
• Coleslaw (try my Hawaiian version!)
• A simple green salad
• Fried hushpuppies (Try the sweet corn hushpuppies from my book, The Unofficial Dollywood Cookbook!)

Helpful Tips

The key to perfecting this recipe is to taste it along the way and adjust the seasonings as you see fit.  This is especially true of the hot sauce in the shrimp mixture and the butter and salt in the grits. 

Even if I'm using a recipe that I love and have used many times before, I will always taste and adjust seasonings, since the brand and age of your spices can vary greatly from what the original author used.

I hope you love this wonderful recipe - even on a weeknight!  Enjoy!

Storage and Reheating Instructions

Store leftover grits separate from Bloody Mary shrimp mixture in airtight containers in the refrigerator. Consume within 3 days.

To reheat, transfer refrigerated grits to a saucepan and heat over medium-low heat. Drizzle in a little milk if the grits need some extra moisture.

In a separate saucepan, heat the Bloody Mary shrimp sauce over medium-low heat, then serve as usual.

Bloody Mary Shrimp and Grits

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A favorite cocktail gets transformed into a hearty plate of shrimp and grits! A new way to have your Bloody Mary?

• Total Time: 35 mins
• Yield: 4 servings

Ingredients

• Bloody Mary Shrimp
• 1 lb frozen raw shrimp (tail off, peeled), thawed*
• Celery salt and pepper
• 2 TBS butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups original V8 juice
• 2 TBS tomato paste
• 2 tsp Worcestershire sauce
• 3 TBS vodka
• Hot sauce, to taste
• Yellow Corn Grits
• 1 cup coarse yellow corn grits or polenta**
• 3 cups water
• ½ cup milk
• 2 TBS butter
• Salt to taste

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Instructions

1. Bloody Mary Shrimp
2. If your shrimp is still frozen, place it into a bowl and put it in the sink under a continuous stream of cool water. This will quickly thaw the shrimp in 10-15 minutes.
3. Pat thawed shrimp dry with a paper towel and season lightly with celery salt and pepper. Melt butter in a wide saucepan and add the shrimp. Cook for about 1 minute on each side and then remove shrimp to a plate, reserving the remaining butter in the pan. Note: you don't want the shrimp to be fully cooked just yet.
4. Add the chopped onion to the melted butter and sauté until soft and fragrant. Add the garlic and cook for 1-2 minutes more.
5. Add the V8 juice, tomato paste, vodka, and Worcestershire to the pan. Stir until heated through, and then add a splash of hot sauce, taste, and add more hot sauce as desired. Add the shrimp back to the pan and allow to cook on a low simmer for about 20 minutes.
6. Yellow Corn Grits
7. While the shrimp mixture is cooking, make the grits. Bring 3 cups of water and ½ cup milk to a boil. Salt generously, and then pour in the grits while stirring constantly. Reduce heat to a simmer and cook for about 5 minutes or until tender and thickened. Stir in the butter, taste, and adjust salt as desired.
8. Scoop grits onto serving plates and top with Bloody Mary shrimp.

Notes

* I buy the large bags of frozen raw shrimp from Costco! They have lots of varieties (tail on, tail off, etc) and they are so convenient.
** My favorite brand is Bob's Red Mill, but you can use anything you like... you can even use white grits if you prefer. Using different grits may change the amount of liquid you need when cooking them, so please refer to the cooking instructions of the grits that you choose.

• Author: Erin Browne
• Prep Time: 5 mins
• Cook Time: 30 mins
• Category: Entree
• Method: Stovetop

Nutrition

• Serving Size: ¼ recipe
• Calories: 405
• Sugar: 6g
• Sodium: 1481mg
• Fat: 12g
• Saturated Fat: 6g
• Carbohydrates: 39g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 303mg

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Frequently Asked Questions

1. How do I properly cook the grits to achieve a creamy texture? Stir continuously, use a proper ratio of liquid to grits, and follow the recommended cooking time on the package.
2. How do I avoid overcooking the shrimp?
   • Cook shrimp just until they turn pink and opaque, typically 2-3 minutes per side. Overcooking can result in a rubbery texture.
3. Can I make shrimp and grits ahead of time?
   • Grits can be prepared in advance and reheated, but shrimp is best cooked fresh for optimal texture and flavor.
4. Is there a substitute for grits if I can't find them?
   • Polenta is a close substitute for grits, offering a similar texture and taste.
5. How do I make a healthier version of shrimp and grits?
   • Opt for whole-grain grits, use less butter, use lower fat milk, and incorporate more vegetables for added nutritional value.

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The post Bloody Mary Shrimp and Grits appeared first on Brownie Bites Blog.

Banana Bread and a Cinnamon Roll All in One

These banana bread cinnamon rolls bring together the goodness of banana bread and the sweet simplicity of cinnamon rolls. The dough gets its flavor from mashed bananas, while layers of brown sugar, cinnamon, nutmeg, and nuts add a classic cinnamon roll touch. Baked to golden perfection, these rolls perfectly balance the comforting taste of banana bread with the familiar delight of cinnamon rolls. Topped with cream cheese frosting, they're a delicious mashup of two favorite treats in every bite. Whether fresh from the oven or at room temperature, they deliver the best of both worlds.

Are Banana Cinnamon Rolls Breakfast or Dessert?

banana bread cinnamon rolls can be enjoyed for both breakfast and dessert. The combination of banana bread flavors with the classic cinnamon roll elements makes them versatile for various occasions. Have them as a sweet start to your morning or indulge in them as a delightful dessert. The choice is yours!

Troubleshooting Cinnamon Roll Dough

Running into some issues while trying to put together the dough for your banana bread cinnamon rolls? Try some of these common problems.

1. Yeast Activation Issue: Dough not rising.
   • Dissolve yeast in warm liquid.
   • Check for bubbling and frothing.
2. Kneading Issue: Dough is tough or too dense.
   • Knead dough thoroughly for 8-10 minutes by hand or using the dough hook on a stand mixer.
3. Rising Time Issue: Dough not doubling in size.
   • Allow dough to double in a warm, draft-free area. Colder environments will take longer to rise. You can also use the "proof" setting on your oven if you have one!
4. Flour Quantity Issue: Dough too sticky or too dry.
   • Add flour gradually until smooth and slightly tacky. You may not need all of the flour called for in the recipe or you may need a touch more.
5. Overproofing Issue: Cinnamon rolls collapse in the oven.
   • Don't allow dough to rise for too long before baking.

How To Toast Walnuts

Taking a few minutes to toast your walnuts will make these rolls so much better! To quickly toast walnuts for your banana bread cinnamon rolls, you can use a stovetop or oven method. Here's a quick guide:

1. Pan Toasting:
   • Heat a dry skillet or pan over medium heat.
   • Add the walnuts to the hot pan, spreading them in a single layer.
   • Toast for about 3-5 minutes, stirring frequently to ensure even toasting.
   • Remove from heat when they become fragrant and take on a golden-brown color.
2. Oven Toasting (if preferred):
   • Preheat your oven to 350°F (175°C).
   • Spread the walnuts on a baking sheet in a single layer.
   • Toast in the preheated oven for about 5-7 minutes, or until fragrant and lightly browned.
   • Keep a close eye on them to prevent over-toasting.

Whichever method you choose, be sure to let the toasted walnuts cool before incorporating them into the filling for your delicious Banana Bread Cinnamon Rolls. Toasting enhances the nutty flavor, adding an extra layer of richness to your rolls.

Reheating and Storage Instructions

To store and reheat banana bread cinnamon rolls:

Storage:

1. Refrigeration: For longer storage (up to a week), place the rolls in the refrigerator, ensuring they are tightly covered to prevent them from drying out.
2. Freezing: If you want to store them for an extended period, wrap individual rolls or the entire batch tightly in plastic wrap and foil before freezing. Thaw in the refrigerator before reheating.

Reheating:

1. Microwave: For a quick individual serving, microwave a single roll for about 15-20 seconds. Be cautious not to overheat to prevent the rolls from becoming too dry.
2. Oven: To reheat multiple rolls, preheat your oven to 325°F (163°C), place the rolls on a baking sheet, and warm for 8-10 minutes. Covering them with foil can prevent excessive browning.
3. Steamer: If you have a steamer, you can lightly steam the rolls to restore moisture without making them too hot.

Banana Cinnamon Rolls

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Banana-infused yeast dough rolled with brown sugar, cinnamon, and nuts, baked to perfection. Topped with cream cheese frosting for a delicious twist on classic cinnamon rolls.

• Total Time: 2 hours 25 minutes
• Yield: 18 rolls

Ingredients

For The Rolls

• ¾ cup whole milk, warmed (not too hot)
• ¼ cup + 1 teaspoon white granulated sugar, divided
• 2 ¼ teaspoons active dry yeast
• ¾ cup mashed ripe banana (1 large or 2 medium bananas)
• 1 large egg yolk
• ½ stick (¼ cup) unsalted butter, melted
• ¾ teaspoon salt
• 4 cups all-purpose flour, spooned and leveled

For The Filling

• ⅔ cup dark brown sugar, packed
• 5 teaspoons ground cinnamon
• ⅛ teaspoon ground nutmeg
• ½ cup (heaping) toasted chopped walnuts
• 6 tablespoons unsalted butter, softened
• 1 banana, sliced very thin

For The Icing

• 1 block (8 ounces) cream cheese, room temperature
• 1 stick (4 ounces) unsalted butter, softened
• ¾ cup powdered sugar
• 1 teaspoon pure vanilla extract
• Small pinch of salt

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Instructions

For The Rolls

1. Add 1 teaspoon white granulated sugar to milk and sprinkle yeast on top. Let sit for about 10 minutes or until frothy and fragrant. 
2. To the bowl of a stand mixer fitted with dough hook, add yeast mixture, the rest of the granulated sugar, and egg yolk. Mix on low until combined, then add the bananas and mix them in as well.
3. Add melted butter and salt to bowl, mix for 1 minute, then add the flour slowly in several additions while mixing on low. Check the dough after about 3 ½ cups of flour have been added. It should be fairly sticky but not wet. If too wet, add more flour.
4. Mix on medium-high speed for 10 minutes. While the dough is mixing, oil a large mixing bowl. Turn dough out into oiled bowl and turn over to coat.
5. Cover loosely with warm damp dish towel and set in a warm place for about 90 minutes, or until doubled in size.

Filling And Assembly

1. Grease a large rectangular baking dish. In a bowl, stir together brown sugar, cinnamon, nutmeg, and toasted walnuts.
2. Punch down dough and turn out onto a floured work surface. Use a floured rolling pin to roll dough out into a rectangle approximately 15 x 17 inches. Spread with 6 tablespoons unsalted butter.
3. Sprinkle dough with filling mixture, making sure to cover all the way out to the edges. Top with thinly-sliced banana.
4. Starting on the long edge, tightly roll up the dough into a log. Use your hands to gently stretch and squish the log until it's relatively the same diameter along its entire length. Use a sharp, serrated edge knife to cut into 15-18 equal slices and set into prepared pan. 
5. Cover loosely with plastic wrap and let rise in a warm place for an additional 30 minutes or until the rolls look puffy. Preheat oven to 350F.
6. Bake for 25-30 minutes. You want the rolls to look slightly golden but not be overbaked and dried out. Let cool in pan a few minutes while preparing frosting.

Icing and Serving

1. Use a hand mixer on low to combine all icing ingredients, adding the powdered sugar in last. Spread over warm cinnamon rolls - as little or as much as you want - and serve immediately.

Notes

Helpful Equipment

Wooden Rolling Pin - I've used this one for yearrrrrsss.
Silicone Baking Mat - I SWEAR by using these mats, with measurements, for getting the sizing right on rolls, cut-out cookies, pie crusts, etc. They are so great!

Overnight Process: Prepare the rolls up to step 4 of assembly. Cover and place in refrigerator. The next day, let the rolls sit on the counter about 30 minutes before baking and icing as instructed.

• Author: Erin K. Browne
• Prep Time: 2 hours
• Cook Time: 25 minutes
• Category: Breakfast, Dessert
• Method: Oven
• Cuisine: N/A

Nutrition

• Serving Size: 1 roll
• Calories: 340
• Sugar: 17g
• Sodium: 156mg
• Fat: 17.6g
• Saturated Fat: 9.8g
• Carbohydrates: 41.3g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 40mg

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Frequently Asked Questions

Q: Can I make these rolls ahead of time? A: Absolutely! You can prepare the dough the night before, refrigerate, and bake them fresh in the morning after letting them sit on the counter for about 30 minutes.

Q: Can I freeze them? A: Yes, you can freeze both unbaked and baked and iced rolls. Wrap them well, and they'll stay delicious for months.

Q: Can I skip the nuts in the filling? A: Of course! The nuts add a nice crunch, but feel free to omit them if you have allergies or simply prefer without.

Q: Can I use a different frosting? A: Definitely! While cream cheese frosting is classic, you can switch it up with a simple vanilla glaze or your favorite icing.

Q: Can I reheat them in the microwave? A: Yes, a quick spin in the microwave (about 15-20 seconds) is perfect for reheating individual rolls. Just be careful not to overdo it.

The post Banana Cinnamon Rolls appeared first on Brownie Bites Blog.

Ingredients Needed for Brown Sugar Old Fashioned

• Bourbon or Rye Whiskey: The heart of your brown sugar old fashioned, bourbon offers a sweet and smooth profile, while rye whiskey brings a spicier kick. Choose based on your preference for a rich or bold flavor.
• Brown Sugar Simple Syrup: Homemade brown sugar simple syrup adds depth and complexity, imparting a rich molasses-like sweetness to your cocktail.
• Cocktail Bitters: A few dashes of cocktail bitters, such as Angostura, contribute depth, complexity, and a hint of spice.
• Orange Peel: The citrusy twist! Express the oils from an orange peel over the drink to release its aromatic essence, adding a bright and zesty dimension to the cocktail.
• Cinnamon Stick: A touch of warmth and fragrance. Stir with a cinnamon stick to impart subtle spice notes that complement the brown sugar and add a festive aroma to your drink.
• Ice: The finishing touch. Quality ice cubes keep your brown sugar old Fashioned refreshingly cold without diluting its rich flavors.

Made with these elements, your Christmassy old fashioned promises to be a sweet, spicy, and aromatic tool of relaxation this season.

Step By Step Recipe Process

1. Prepare Your Tools: Gather a mixing glass, stirring spoon, jigger, and a rocks glass.
2. Add Ice to Mixing Glass: Fill your mixing glass with ice to chill the ingredients as you mix.
3. Measure Bourbon or Rye: Using a jigger, measure 2 oz of bourbon or rye whiskey and pour it into the mixing glass.
4. Add Brown Sugar Simple Syrup: Measure ½ oz of brown sugar simple syrup (or 3 teaspoons) and add it to the mixing glass.
5. Dash of Bitters: Add 2-3 dashes of cocktail bitters to the mix for a complex flavor profile.
6. Stir Well: Stir the ingredients in the mixing glass for about 15-20 seconds to blend and chill without excessive dilution.
7. Strain into Glass: Strain the mixture into a rocks glass filled with a large ice cube.
8. Express Orange Peel: Hold an orange peel over the glass, twist it to express the oils, and drop it into the drink for a citrusy aroma.
9. Stir with Cinnamon Stick: Optionally, stir the drink with a cinnamon stick to infuse a subtle spiced flavor.
10. Enjoy: Sip and savor the rich, balanced flavors of your brown sugar old fashioned. Cheers!

With these steps, you'll craft a sophisticated and aromatic cocktail that's perfect for sipping and savoring.

How To Make Brown Sugar Simple Syrup

Making brown sugar simple syrup is quick and easy. Here's a step-by-step guide:

1. Gather Your Ingredients:
   • Brown sugar (use dark brown sugar for the punchiest flavor)
   • Water
2. Ratio:
   • Use a 1:1 ratio of brown sugar to water. For example, 1 cup of brown sugar to 1 cup of water.
3. Combine in a Saucepan:
   • In a saucepan, combine the brown sugar and water.
4. Heat Over Medium-Low Heat:
   • Stir the mixture over medium-low heat until the brown sugar dissolves completely. Avoid boiling; just heat enough to dissolve the sugar.
5. Simmer:
   • Once the sugar is dissolved, let the mixture simmer for a few minutes. This helps to create a syrupy consistency.
6. Cool:
   • Remove the saucepan from heat and allow the syrup to cool to room temperature.
7. Transfer to a Container:
   • Pour the cooled brown sugar simple syrup into a clean, airtight container for storage.
8. Store:
   • Store the syrup in the refrigerator for up to two weeks. If you plan on using the syrup in a few days, you can leave it at room temperature.

Other Fun Variations of Old Fashioned Cocktails

1. Classic: Bourbon or rye whiskey, sugar cube, Angostura bitters, orange twist.
2. Maple: Bourbon, pure maple syrup, Angostura bitters, orange twist.
3. Smoked: Bourbon, sugar cube, Angostura bitters, orange twist, smoked with wood chips.
4. Spiced Apple: Rye whiskey, spiced apple syrup, Angostura bitters, apple slice.
5. Cherry Vanilla : Bourbon, vanilla simple syrup, muddled cherries, Angostura bitters.
6. Gingerbread: Rye whiskey, gingerbread syrup, Angostura bitters, orange twist.
7. Berry Burst: Bourbon, mixed berry compote, Angostura bitters, lemon twist.

Experimenting with these variations allows you to discover new dimensions of flavor! Keep several different ingredients on hand and give your guests a plethora of choices that can be made easily on demand.

What Type Of Glass To Use To Serve Brown Sugar Old Fashioned

The classic glass for serving an Old Fashioned cocktail is appropriately named the "Old Fashioned glass" or "rocks glass." This short, tumbler-like glass typically has a thick bottom and straight or slightly tapered sides. It's designed to hold the cocktail's ingredients over ice and is well-suited for muddling, stirring, and sipping. The wide opening allows for the aromas to be appreciated, and the sturdy build accommodates the muddling process and the addition of ice. Using the right glass enhances the overall drinking experience of this timeless cocktail.

Brown Sugar Old Fashioned

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Print Recipe

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Creating a Brown Sugar Old Fashioned is a delightful process that balances sweet, spicy, and aromatic notes. Perfect holiday cocktail.

• Total Time: 3 minutes
• Yield: 1 drink

Ingredients

• 2 ounces  bourbon or rye whiskey
• ½ ounce brown sugar simple syrup
• 2 dashes bitters 
• 1 large chunk of ice
• 1 cinnamon stick
• 1 3-inch strip of orange peel

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Instructions

1.  Add bourbon or whiskey, simple syrup, and bitters to a cocktail glass. Stir.
2. Add large ice cube. Express orange peel over glass and add to cocktail. Stir with cinnamon stick and leave it in the glass for garnish. Serve.

Notes

Helpful Items:
Old fashioned glasses - isn't the shape of these COOL?!
Craft Ice Cube Molds - make perfect large cubes or spheres of ice
Bar Spoon - feel extra fancy stirring your drink

• Author: Erin
• Prep Time: 3 mins
• Cook Time: 0 mins
• Category: Beverage
• Method: No Bake/No Cook
• Cuisine: N/A

Nutrition

• Serving Size: 1 drink
• Calories: 153
• Sugar: 7g
• Sodium: 1mg
• Fat: 0g
• Saturated Fat: 0g
• Carbohydrates: 7g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 0mg

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Frequently Asked Questions

Frequently Asked Questions About Brown Sugar Old Fashioned:

1. Q: What makes a Brown Sugar Old Fashioned unique?
   • A: The Brown Sugar Old Fashioned stands out with the addition of a rich brown sugar simple syrup, imparting a warm, molasses-like sweetness to the classic cocktail.
2. Q: Can I use rye whiskey instead of bourbon?
   • A: Absolutely! While bourbon is traditional, rye whiskey brings a spicier kick. Choose based on your flavor preferences.
3. Q: Is it necessary to use a cinnamon stick in the cocktail?
   • A: No, it's optional. The cinnamon stick adds a subtle spiced note during stirring, enhancing the drink's aromatic profile.
4. Q: Can I make the brown sugar simple syrup in advance?
   • A: Yes, you can prepare the brown sugar simple syrup ahead of time and store it in the refrigerator. It adds convenience to the cocktail-making process.
5. Q: How do I express the orange peel?
   • A: Hold the orange peel over the glass, twist it to release the oils, and drop it into the drink. This adds a citrusy aroma to the cocktail.
6. Q: Can I adjust the sweetness of the cocktail?
   • A: Certainly. Experiment with the amount of brown sugar simple syrup to find your preferred level of sweetness.
7. Q: Are there alternative garnishes I can use?
   • A: Yes, feel free to experiment with different garnishes like an orange slice, a cherry, a sprig of rosemary, or even a star anise for added flair.
8. Q: Can I make a non-alcoholic version of the Brown Sugar Old Fashioned?
   • A: Absolutely. Replace the whiskey with a non-alcoholic alternative, and you can still enjoy the rich flavors of the cocktail.
9. Q: What kind of ice is best for this cocktail?
   • A: Large, quality ice cubes work well. They chill the drink without diluting it too quickly, allowing you to savor the flavors.
10. Q: Can I serve the Brown Sugar Old Fashioned without ice?
    • A: While traditionally served over ice, you can serve it neat if you prefer. Adjust the presentation to suit your taste.