Oh, That's Good https://ohthatsgood.com/ Budget-Friendly Recipes for Two Tue, 23 Jun 2026 05:34:01 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://ohthatsgood.com/wp-content/uploads/2025/01/cropped-stacked-bowls-1-32x32.png Oh, That's Good https://ohthatsgood.com/ 32 32 Wild Mushroom Pot Pie with Thyme Cream https://ohthatsgood.com/wild-mushroom-pot-pie-with-thyme-cream/ https://ohthatsgood.com/wild-mushroom-pot-pie-with-thyme-cream/#respond Tue, 23 Jun 2026 05:34:00 +0000 https://ohthatsgood.com/?p=60513 I am so excited to be chosen as a participant in the Wick's Blogger Recipe Challenge, a contest that encourages food bloggers to create original recipes using Wick's Pie Crusts. Who could turn down a chance to win money by baking and eating pies? Not me! Let's Go! When I started thinking about my entry […]

The post Wild Mushroom Pot Pie with Thyme Cream appeared first on Oh, That's Good.

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I am so excited to be chosen as a participant in the Wick's Blogger Recipe Challenge, a contest that encourages food bloggers to create original recipes using Wick's Pie Crusts. Who could turn down a chance to win money by baking and eating pies? Not me! Let's Go!

A vintage-style woman stands by a mushroom pot pie, laptop, and camera with text:

When I started thinking about my entry in the pot pie category, I knew I wanted to create something that showcased the soft, melt-in-your-mouth crumbly crust, while also highlighting ingredients that feel a little special. Comfort food is always a favorite in my kitchen, but for this challenge I wanted to elevate a classic pot pie with a blend of wild and exotic mushrooms, fresh thyme, and a rich cream sauce.

A golden-brown pot pie filled with mushrooms, peas, and carrots sits on a table, partially cut open with a silver spoon inserted, surrounded by fresh herbs and assorted mushrooms-perfect comfort food like easy sheetpan pancakes.

The result is my Wild Mushroom Pot Pie with Thyme Cream featuring a combination of cremini, shiitake, oyster, maitake, and king trumpet mushrooms for layers of earthy flavor and texture. Mushroom broth, a touch of dark soy sauce, and fresh herbs add depth to the filling, while the golden double crust bakes up beautifully crisp and flaky.

One of the things I appreciate most about Wick's Pie Crusts is the convenience they provide without sacrificing the homemade look and texture that make a pot pie so appealing.

Whether you're a mushroom lover or simply looking for a new twist on a comfort food favorite, this recipe delivers rich flavor, a beautiful presentation, and plenty of cozy appeal.

I hope you enjoy my entry in the Wick's Blogger Recipe Challenge as much as I enjoyed creating and eating it!

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Why This Recipe Works

  • This Wild Mushroom Pot Pie with Thyme Cream transforms a classic comfort food into something a little more special.
  • Wick's Pot Pie Crusts bake up golden brown and super flaky. A little sprinkle of flaky sea salt makes the crust irresistible.
  • A blend of mushrooms creates layers of flavor and texture, while mushroom broth and a splash of dark soy sauce add rich umami depth.
  • Fresh thyme and cream bring everything together in a velvety sauce, all tucked inside a flaky double crust.
Overhead view of labeled ingredients for a savory pie, similar to how sheet pan pancakes are prepped in an easy sheetpan pancakes recipe, with mushrooms, peas, carrots, onion, garlic, herbs, egg, flour, butter, pie crusts, cream, spices, and sherry vinegar.

Did you know?

Crimini Mushrooms are just baby portobello mushrooms, just harvested at different times! You can use only cremini mushrooms in this pot pie and it will still be delicious. But, availability of wild and exotic mushrooms in grocery stores these days gives home cook the chance to be fancy!

Key Ingredient Notes

Wick's Pot Pie Crusts: These tender pie crusts and tops look and taste like homemade, only better in my case!

Wild Mushroom Blend: Using several varieties of mushrooms gives the filling more complexity than using a single type. Cremini provides a familiar mushroom flavor, while shiitake, oyster, maitake, and king trumpet add depth and texture. If you can't find these, use what you like!

Mushroom Broth Concentrate: Mushroom broth reinforces the earthy flavor of the filling. Vegetable broth may be substituted if needed.

Dark Soy Sauce: Just a small amount deepens the color of the sauce and adds savory richness without making the filling taste salty.

Step-by-Step Photo Instructions

Two glass bowls on a brown surface, one with diced carrots and the other filled with green peas-perfect veggies to serve alongside easy sheetpan pancakes for a balanced meal.
  1. Preheat the oven to 400°F. Boil water in a small pot. Cook the carrots for 5 minutes. Blanch fresh peas.
Chopped onions cooking in a black frying pan on a brown textured surface, perfect for adding savory flavor to your favorite sheet pan pancakes or trying alongside a classic sheetpan pancake recipe.
  1. Melt 3 tablespoons of butter in a skillet. Saute the onion until soft but not browned.
A black skillet filled with cooked, sliced mushrooms sits on a brown, textured surface-perfect as a savory topping for your favorite sheetpan pancake recipe.
  1. Add the crimini and shitake mushrooms and cook until golden brown.
A frying pan filled with sautéed mixed mushrooms sits on a textured brown surface, ready to accompany your favorite breakfast dishes like fluffy sheetpan pancakes.
  1. Add the other mushrooms and cook for an additional 5 minutes. Add the garlic and cook for 30 seconds.
A black skillet filled with creamy mushroom sauce, featuring sliced mushrooms in a light brown, thick liquid, sits on a dark textured surface-perfect for pairing alongside your favorite easy sheetpan pancakes.
  1. Sprinkle the flour over the mushroom mixture and stir continuously for 1 minute.
A pan filled with creamy mushroom stew containing sliced mushrooms, diced carrots, and green peas sits on a brown countertop beside a delicious sheetpan pancake recipe, perfect for a hearty meal.
  1. Simmer the sauce about four minutes. Add the carrots, peas, and parsley. Remove from heat and add the sherry vinegar and dark soy sauce if using.
Three unbaked pie crusts in tins and two flat rounds of pie dough are arranged on a brown surface, perfect for baking pies or even trying a creative twist like making a sweet sheetpan pancake recipe.
  1. Allow the filling to cool for 10 minutes. Get the prepared foil pie tins or ramekins ready.
Two round pieces of dough with slits and small plastic sand dollar molds rest on a brown textured surface, ready to inspire your next sheet pan pancakes from mix.
  1. Cut vent holes in the top crust and add cute herb holder if desired.
Two unbaked pot pies filled with vegetables and creamy sauce sit on a metal baking sheet atop a brown surface, similar to how you'd prepare an easy sheetpan pancake before baking.
  1. Divide the filling evenly between the prepared crusts.
Two unbaked, round savory pies with crimped edges and slits on top sit on a baking sheet, sprinkled with coarse salt-perfect to bake alongside your favorite sheet pan pancakes for a delicious brunch spread.
  1. Add the top crusts and crimp the edge with a fork. Brush with egg wash and sprinkle with coarse salt if desired.
Two golden-brown pot pies with vent slits on top are placed side by side on a rectangular baking tray, reminiscent of the simplicity of an easy sheetpan pancake recipe, set against a stone-like background.
  1. Place the pies on a baking sheet and bake for 30 to 35 minutes, or until the crusts are deep golden brown and the filling is bubbling.
Golden-brown pot pie with a flaky crust, partially opened to reveal a creamy filling with mushrooms, peas, and vegetables; much like easy sheetpan pancakes, it's comfort food made simple. Sprigs of fresh herbs on top.
  1. Remove from oven. Cool for ten minutes before serving! Enjoy!

Pro tips

  • Brown the mushrooms in stages rather than all at once to prevent steaming.
  • Brush the tops generously with egg wash for a deep golden finish.
  • A sprinkle of flaky sea salt before baking adds flavor and visual appeal.

Storage

Store leftover pot pies covered in the refrigerator for up to 3 days.

Reheat in a 350°F oven for 15 to 20 minutes or until heated through.

The filling can be made up to 2 days ahead and refrigerated before assembling the pies.

Freezing is not recommended, as the cream sauce may separate when thawed.

A baked pot pie with a golden crust, filled with mushrooms, peas, and carrots. Like easy sheetpan pancakes, it's simple to prepare and perfect for sharing. A spoon rests inside, and fresh herbs garnish the dish.
Print

Wild Mushroom Pot Pie with Thyme Cream

Ingredients

  • 1 clove garlic, minced

    1 tablespoon all-purpose flour

    1 cup mushroom broth, prepared from mushroom broth concentrate according to package directions

    ⅓ cup heavy cream

    1½ teaspoons fresh thyme leaves

    ¼ teaspoon finely minced fresh rosemary

    ½ teaspoon kosher salt, or to taste

    ¼ teaspoon freshly ground black pepper

    ½ cup diced carrots

    ¼ cup frozen peas

    1 tablespoon chopped fresh parsley

    1 teaspoon sherry vinegar

    1 egg

    1 tablespoon water

    Flaky sea salt, optional

  • 2 prepared pie crust bottoms
  • 2 prepared pie crust tops
  • 2 tablespoons unsalted butter
  • ½ medium yellow onion, finely diced
  • 4 ounces cremini mushrooms, sliced
  • 3 ounces shiitake mushrooms, stems removed and caps sliced
  • 2 ounces oyster mushrooms, torn into bite-sized pieces
  • 2 ounces maitake mushrooms, torn into small clusters
  • 1 ounce king trumpet mushroom, diced
  • 1 ounce beech mushrooms

Notes

The filling should be creamy and spoonable rather than stiff.
Mushroom broth concentrate deepens the flavor and highlights the wild mushroom blend.
For the best texture, avoid overcrowding the mushrooms when browning.
Fresh thyme is the primary herb in this recipe, while the rosemary remains in the background and should not dominate the filling.
A close-up of a savory pie in a foil tin, topped with creamy sauce and chunks of vegetables and meat, with a fork resting on top—perfect comfort food, just like your favorite sheetpan pancake recipe.

FAQS

Can I use only one type of mushroom??

Yes. Cremini mushrooms work well on their own, although the flavor will be less complex, but still familiar and comforting.

Can I make the filling ahead of time?

Yes. The filling can be prepared up to 2 days in advance and stored in the refrigerator until ready to assemble.

Why is my sauce too thin?

Continue simmering the filling for a few additional minutes before assembling the pies. The sauce should lightly coat the back of a metal spoon.

Can I make one large pot pie instead of two individual pies?

Yes. Assemble the filling in a 9-inch pie dish and increase the baking time by about 10 to 15 minutes.

What does the dark soy sauce do?

It adds savory depth and gives the sauce a richer, darker color that complements the mushrooms beautifully.


Still thinking about savory pies? Try these:

The post Wild Mushroom Pot Pie with Thyme Cream appeared first on Oh, That's Good.

]]> https://ohthatsgood.com/wild-mushroom-pot-pie-with-thyme-cream/feed/ 0 Mini Mango Creamsicle Pies https://ohthatsgood.com/mini-mango-creamsicle-pies/ https://ohthatsgood.com/mini-mango-creamsicle-pies/#respond Tue, 23 Jun 2026 05:33:42 +0000 https://ohthatsgood.com/?p=60602 When I was chosen to compete in the Wick's Pies Blogger Recipe Challenge, I knew I wanted to create something a little different. The challenge called for recipes that are easy to recreate, delicious, and creative, while showcasing the versatility of Wick's Pie Shells. After a lot of brainstorming, I landed on a flavor combination […]

The post Mini Mango Creamsicle Pies appeared first on Oh, That's Good.

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When I was chosen to compete in the Wick's Pies Blogger Recipe Challenge, I knew I wanted to create something a little different. The challenge called for recipes that are easy to recreate, delicious, and creative, while showcasing the versatility of Wick's Pie Shells. After a lot of brainstorming, I landed on a flavor combination inspired by one of my favorite frozen treats, the Creamsicle.

A vintage-style woman stands by a mushroom pot pie, laptop, and camera with text:

These Mini Mango Creamsicle Pies combine sweet honey mangoes, fresh orange zest, cream cheese, and vanilla extract into a creamy filling. Nestled inside a flaky pie crust, the flavor is reminiscent of a classic Creamsicle, but with a tropical twist that makes it feel fresh and unexpected.

Two plates feature Mango Pie slices topped with whipped cream, mango cubes, and mint, each paired with an orange wedge. Surrounding plates display sliced oranges and diced mango-perfect for anyone craving a fresh mango fruit pie.

Whether you're looking for a summer dessert, a make-ahead treat for entertaining, or simply a new way to enjoy mangoes, these Mini Mango Creamsicle Pies are a delicious reminder that sometimes the simplest ideas are the most memorable.

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A slice of Mango Pie topped with whipped cream and fresh mango pieces is served on a plate, with a full mango fruit pie and sliced mango in the background.

Why This Recipe Works

  • The combination of mango and orange captures the familiar flavor of a Creamsicle while adding a tropical twist.
  • Cream cheese and sweetened condensed milk create a rich, creamy filling that slices cleanly after chilling.
  • Using a Wick's Pies prepared pie crust keeps the recipe approachable and easy to recreate.

ingredients

Top-down view of labeled ingredients for a Mango Pie, including pie crust, sweetened condensed milk, orange, heavy cream, mangoes, cream cheese, gelatin, powdered sugar, and vanilla. Perfect for your next mango pie recipe!.

Example only. Exact amounts and measurements are in the recipe card.

Key Ingredient Notes

Wick's 8" Pie Crust rounds are tender and deliciously crumbly, and perfect for mini pies for smaller households, like mine!

Honey mangoes are ideal for this recipe because they are naturally sweet, less fibrous, and produce a smooth puree with vibrant color.

Fresh orange zest provides most of the classic Creamsicle flavor, so don't skip it.

Full-fat cream cheese gives the filling structure and a rich, creamy texture.

Sweetened condensed milk adds sweetness while helping create a silky filling.

A slice of mango fruit pie topped with whipped cream, mango chunks, and mint leaves sits on a plate with a fork; more pie and sliced mango are visible in the background. Try this delicious mango pie recipe today!.

Step-by-Step Photo Instructions

Two unbaked pie crusts with crimped edges in clear glass pie dishes on a white surface, perfect for creating your favorite mango pie recipe.
  1. Thaw the pie dough rounds and fit into two 6" mini pie pans. Crimp the edge.
Two unbaked pie crusts lined with parchment paper and filled with ceramic pie weights, ready for your favorite mango pie recipe, are viewed from above on a white surface.
  1. Line with overlapping parchment paper. Fill with pie weights, dried beans, or rice.
Two glass pie dishes with baked, empty pie crusts set on a white marble surface, ready for your favorite mango pie recipe.
  1. Bake the pie for 18-25 minutes at 350°F. Remove when light golden brown. Cool.
A white bowl filled with smooth, bright orange puree, reminiscent of the vibrant flavors found in a classic mango pie recipe, placed on a white surface.
  1. Make the mango puree by blending the cut fruit in a blender until smooth.
A small glass bowl filled with a white, granular powder on a plain white surface, perfect for creating the crust of your favorite mango pie recipe.
  1. In a small bowl, sprinkle the gelatin over the cold water. Let it stand for 5 minutes then microwave for 1-15 seconds. Set aside to cool slightly.
A glass bowl with creamy mixture for Mango Pie being whipped by an electric hand mixer on a white surface, perfect for your next recipe mango pie adventure.
  1. In a large mixing bowl, beat the softened cream cheese until completely smooth. Add the sweetened condensed milk and beat until fully combined.
A glass bowl filled with yellow cake batter for a delicious mango pie and a hand mixer with two beaters resting inside on a white surface.
  1. Mix in the mango puree, orange juice, orange zest, and vanilla On low speed, slowly drizzle in the dissolved gelatin and mix.
A glass bowl of whipped cream with an electric hand mixer resting on the edge, viewed from above on a white surface-perfect for topping your favorite mango pie recipe.
  1. Gently fold the whipped cream into the mango mixture until no streaks of whipped cream remain.
A glass bowl filled with smooth yellow batter for a delicious mango fruit pie sits on a white marble surface.
  1. Fold the whipped cream into the mango mixture until all streaks are gone.
Two glass pie dishes each containing a baked Mango Pie with golden-brown crusts, placed on a white surface, ready to showcase your favorite mango pie recipe.
  1. Divide the filling evenly between the two prepared pie shells. Refrigerate overnight.
Two small, round mango fruit pies with flaky crusts and piped whipped cream decorations around the edges, placed on a white surface.
  1. Whip heavy cream pipe decorative swirls around the outer edge of each pie.
Two lemon pies in glass dishes on a white surface; one pie has a slice missing. Both are topped with whipped cream, small yellow lemon decorations, and sit beside a delicious mango fruit pie for the perfect dessert trio.
  1. Place a small cube of fresh mango between each whipped cream swirl. Serve chilled.

Pro tipS

  • Use fully ripe honey mangoes for the best flavor and color.
  • Don't skip the orange zest-it gives the pie its signature Creamsicle flavor.
  • Beat the cream cheese until completely smooth before adding the remaining filling ingredients. I can't stress this enough!
  • Whip the cream to stiff peaks for a filling that sets up beautifully.
  • Chill the pie overnight for the cleanest slices.
  • Use a hot, clean knife for neat slices.
Wick's Pies logo with white text on a yellow circle, surrounded by red and black concentric circles-perfect for anyone craving a Mango Pie or searching for the best recipe mango pie has to offer.

Substitutions

  • To make one 8" pie use the "Servings" tool in the recipe card to double the filling ingredients.
  • Regular ripe mangoes may be substituted for honey mangoes.
  • Bottled orange juice can be used in a pinch, but fresh juice and zest provide the best flavor.
Two plates with slices of mango pie topped with whipped cream, fresh mango pieces, and mint, each served with an orange slice. Surrounding plates hold sliced mango and orange—perfect for trying your favorite mango pie recipe.

Serving Suggestions

  • Serve chilled on a warm summer day.
  • Pair with iced tea, lemonade, or coffee.
  • Garnish each slice with fresh mango cubes and a little orange zest.
  • This pie makes a beautiful dessert for summer gatherings, holidays, and special occasions.

Storage

Store the Mini Mango Creamsicle Pies covered in the refrigerator for up to 3 days.

Do not freeze the fully assembled pie, as the texture of the filling and topping may change when thawed.

A slice of Mango Pie with a flaky crust, topped with whipped cream, mango cubes, and a mint leaf, is served on a patterned plate with an orange slice-a perfect showcase for your favorite mango pie recipe.
Print

Mini Mango Creamsicle Pies

Sweet honey mangoes, fresh orange zest, and a creamy no-bake filling come together in a flaky pie crust, topped with whipped cream.
Course Dessert
Cuisine American
Budget Splurge
Prep Time 50 minutes
Chill time 6 hours
Total Time 6 hours 50 minutes
Servings 4
Calories 512kcal

Equipment

  • Two 6" mini pie pans
  • Electric mixer
  • Mixing bowls
  • Rubber spatula
  • Microplane or zester
  • Piping bag with star tip optional

Ingredients

For the pie:

  • 2 8 inch Wick's pie crust rounds
  • 4 ounces full-fat cream cheese (113 g), softened
  • 7 ounces sweetened condensed milk (198 g), (about ½ can)
  • 1 cup honey mango puree (240 g)
  • 1¼ tablespoons fresh orange juice
  • 1½ teaspoons orange zest
  • ½ teaspoon vanilla extract
  • 1½ teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • ½ cup heavy whipping cream (120 ml)
  • ½ cup heavy whipping cream (120 ml)

For the topping:

  • 1 tablespoon powdered sugar
  • ½ teaspoon vanilla extract

Instructions

For the Crust:

  • Thaw the pie dough rounds and fit into two 6" mini pie pans. Crimp the edge.
  • Line with overlapping parchment paper. Fill with pie weights, dried beans, or rice.
  • Bake the pie for 18-25 minutes at 350°F. Remove when light golden brown. Cool. While the crusts are cooling, prepare the pie filling.

For the filling:

  • In a small bowl, sprinkle the gelatin over the cold water. Let stand for 5 minutes.
  • Microwave for 10 seconds, or until completely dissolved. Set aside to cool slightly.
  • In a large mixing bowl, beat the cream cheese until smooth and creamy.
  • Add the sweetened condensed milk and beat until fully combined.
  • Mix in the mango puree, orange juice, orange zest, and vanilla extract until smooth. With the mixer running on low speed, slowly drizzle in the dissolved gelatin and mix until incorporated.
  • In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the mango mixture until no streaks remain.
  • Divide the filling evenly between the two cooled pie shells and smooth the tops. Cover and refrigerate overnight.

For the topping:

  • For the whipped cream border, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  • Transfer to a piping bag fitted with a large star tip. Pipe decorative swirls around the edge of each pie.
  • Top each swirl with a small cube of fresh honey mango.

Notes

Use fully ripe honey mangoes for the best flavor and color.
Fresh orange zest is what gives the filling its Creamsicle-inspired flavor.
Chilling overnight produces the cleanest slices and best texture.
Store covered in the refrigerator for up to 3 days.

Nutrition

Calories: 512kcal | Carbohydrates: 43g | Protein: 9g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 113mg | Sodium: 174mg | Potassium: 400mg | Fiber: 1g | Sugar: 39g | Vitamin A: 2091IU | Vitamin C: 29mg | Calcium: 218mg | Iron: 0.3mg

Good luck to all of the talented bloggers participating in the Wick's Pie Blogger Recipe Challenge. It's been fun seeing the creative ways everyone has used Wick's Pie Shells, and even more fun developing recipes inspired by these delicious pie crusts! Thanks Wick's!

FAQS

Can I make this pie ahead of time?

Yes. In fact, the pie is best when made a day in advance and chilled overnight.

Can I use frozen mango?

Yes. Thaw completely and drain any excess liquid before pureeing

Can I make this recipe in a tart shell?

Yes, but you may have extra filling depending on the depth of the tart pan.

What do honey mangoes taste like?

Honey mangoes are sweeter and less fibrous than many common mango varieties. They have a rich tropical flavor and beautiful golden-orange color that works especially well in this pie.

Can I make this in an 8" pie pan?

Yes, just double the ingredients for the filling and toppings. There is a convenient tool to do that for you in the recipe card "Servings" section.


Still thinking about pie? Try these:

The post Mini Mango Creamsicle Pies appeared first on Oh, That's Good.

]]> https://ohthatsgood.com/mini-mango-creamsicle-pies/feed/ 0 Sheet Pan Pancakes – Easy Oven Pancakes for a Crowd https://ohthatsgood.com/sheet-pan-pancakes-easy-oven-pancakes-for-a-crowd/ https://ohthatsgood.com/sheet-pan-pancakes-easy-oven-pancakes-for-a-crowd/#respond Tue, 02 Jun 2026 21:14:37 +0000 https://ohthatsgood.com/?p=60360 If you've ever wished pancakes were faster (and a little more fun), this Sheet Pan Pancakes - Easy Oven Pancakes for a Crowd recipe is the answer. One batter, one pan, and four different flavors baked all at once-perfect for those times when you need breakfast for more than two! You can give everyone their […]

The post Sheet Pan Pancakes – Easy Oven Pancakes for a Crowd appeared first on Oh, That's Good.

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If you've ever wished pancakes were faster (and a little more fun), this Sheet Pan Pancakes - Easy Oven Pancakes for a Crowd recipe is the answer. One batter, one pan, and four different flavors baked all at once-perfect for those times when you need breakfast for more than two! You can give everyone their favorite without standing at the stove.

A baking sheet with pancake squares, each topped differently: banana slices, strawberries, chocolate chips, and chopped nuts. One banana slice square is being lifted with a spatula.
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Why This Recipe Works

  • Sheet Pan Pancakes make breakfast easy by baking the entire batch at once-no flipping required.
  • The batter bakes up soft and fluffy, while customizable toppings let everyone enjoy their favorite flavors.
  • It's a simple, hands-off way to serve a crowd with minimal cleanup.
A tray with pancake mix, water, butter, honey, sugar, brown sugar, chocolate chips, cinnamon, chopped nuts, strawberries, and a banana, all labeled.

Ingredient Notes

Pancake Mix: Use your favorite boxed pancake mix for a quick and easy breakfast. We love Birchers!

Milk, Eggs, and Oil: Prepare the batter according to the package directions.

Chocolate Chips: Add sweetness and a little indulgence.

Strawberries and Bananas: Fresh fruit adds flavor, color, and natural sweetness.

Pecans: Provide a delicious crunchy contrast to the soft pancake.

Sugar: A light sprinkle over the fruit helps it caramelize as the pancakes bake.

Step-by-Step Photo Instructions

A gold-colored rectangular baking sheet is coated with a thin, even layer of butter on a white marble surface.
  1. Preheat the oven to 350°F and grease a 12×17-inch sheet pan with nonstick spray or butter.
A bowl filled with bubbly pancake batter and a yellow spatula resting inside, placed on a white marble surface.
  1. Prepare pancake batter according to package directions. Let sit for 10 mins.
Sliced strawberries and bananas arranged separately on a light-colored cutting board.
  1. Slice the strawberries and bananas. Chop the pecans
A baking sheet filled with an even layer of unbaked cake batter on a white marble surface.
  1. Pour the batter into the sheet pan. Spread to level it out.
A sheet pan of baked oatmeal topped in four sections with sliced strawberries, sliced bananas with flaxseed, chopped nuts, and chocolate chips on a marble surface.
  1. Arrange toppings on each quarter of the batter.
A sheet pan of baked pancake batter divided into four sections, each topped separately with strawberries, banana slices, chopped nuts, and chocolate chips.
  1. Bake at 350°F for 20-25 minutes.

Pro tip

Leave a little room between different toppings. As the batter spreads in the oven, the toppings can shift slightly and blend together.

A tray with six baked pancake squares topped with sliced strawberries, bananas, chocolate chips, and chopped nuts, surrounded by fresh strawberries and pecans.

Substitutions/variations

  • Make your own pancakes batter using your favorite recipe.
  • Add blueberries or raspberries for a classic pancake option.

  • Try a cinnamon sugar section for a simple, cozy flavor.

  • Swirl in Nutella or peanut butter before baking for a more indulgent version.

Serving Suggestions

  • Serve Sheet Pan Pancakes warm with maple syrup, butter, and fresh fruit for an easy family breakfast.
  • For a special occasion brunch, pair them with scrambled eggs, breakfast sausage, or crispy bacon.
  • Set out a variety of toppings such as whipped cream, sliced bananas, strawberries, blueberries, chocolate chips, chopped nuts, or fruit preserves so everyone can customize their slice.
  • These pancakes also work well as part of a breakfast buffet alongside yogurt, granola, and a fresh fruit salad.
  • Leftover squares can be reheated and served with a drizzle of syrup for a quick weekday breakfast.

Storage

Store in an airtight container in the refrigerator for up to 3 days.
 Reheat in the microwave or oven until warmed through.
 Freeze individual squares for up to 2 months.

Grocery Budget Rating

These sheet pan pancakes fall into the Frugal category. You might be able to lower the serving price by making your pancake batter from scratch. We used a packaged pancake mix for keeping it simple.

A slice of Mango Pie with a flaky crust, topped with whipped cream, mango cubes, and a mint leaf, is served on a patterned plate with an orange slice-a perfect showcase for your favorite mango pie recipe.
Print

Mini Mango Creamsicle Pies

Sweet honey mangoes, fresh orange zest, and a creamy no-bake filling come together in a flaky pie crust, topped with whipped cream.
Course Dessert
Cuisine American
Budget Splurge
Prep Time 50 minutes
Chill time 6 hours
Total Time 6 hours 50 minutes
Servings 4
Calories 512kcal

Equipment

  • Two 6" mini pie pans
  • Electric mixer
  • Mixing bowls
  • Rubber spatula
  • Microplane or zester
  • Piping bag with star tip optional

Ingredients

For the pie:

  • 2 8 inch Wick's pie crust rounds
  • 4 ounces full-fat cream cheese (113 g), softened
  • 7 ounces sweetened condensed milk (198 g), (about ½ can)
  • 1 cup honey mango puree (240 g)
  • 1¼ tablespoons fresh orange juice
  • 1½ teaspoons orange zest
  • ½ teaspoon vanilla extract
  • 1½ teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • ½ cup heavy whipping cream (120 ml)
  • ½ cup heavy whipping cream (120 ml)

For the topping:

  • 1 tablespoon powdered sugar
  • ½ teaspoon vanilla extract

Instructions

For the Crust:

  • Thaw the pie dough rounds and fit into two 6" mini pie pans. Crimp the edge.
  • Line with overlapping parchment paper. Fill with pie weights, dried beans, or rice.
  • Bake the pie for 18-25 minutes at 350°F. Remove when light golden brown. Cool. While the crusts are cooling, prepare the pie filling.

For the filling:

  • In a small bowl, sprinkle the gelatin over the cold water. Let stand for 5 minutes.
  • Microwave for 10 seconds, or until completely dissolved. Set aside to cool slightly.
  • In a large mixing bowl, beat the cream cheese until smooth and creamy.
  • Add the sweetened condensed milk and beat until fully combined.
  • Mix in the mango puree, orange juice, orange zest, and vanilla extract until smooth. With the mixer running on low speed, slowly drizzle in the dissolved gelatin and mix until incorporated.
  • In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the mango mixture until no streaks remain.
  • Divide the filling evenly between the two cooled pie shells and smooth the tops. Cover and refrigerate overnight.

For the topping:

  • For the whipped cream border, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  • Transfer to a piping bag fitted with a large star tip. Pipe decorative swirls around the edge of each pie.
  • Top each swirl with a small cube of fresh honey mango.

Notes

Use fully ripe honey mangoes for the best flavor and color.
Fresh orange zest is what gives the filling its Creamsicle-inspired flavor.
Chilling overnight produces the cleanest slices and best texture.
Store covered in the refrigerator for up to 3 days.

Nutrition

Calories: 512kcal | Carbohydrates: 43g | Protein: 9g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 113mg | Sodium: 174mg | Potassium: 400mg | Fiber: 1g | Sugar: 39g | Vitamin A: 2091IU | Vitamin C: 29mg | Calcium: 218mg | Iron: 0.3mg
A stack of strawberry and banana sheet pancakes topped with sliced strawberries, with honey being drizzled on top. A jar of honey and a bowl of strawberries are in the background.

FAQS

Can I make Sheet Pan Pancakes ahead of time?

Yes. Bake the pancakes, allow them to cool completely, then store them covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven before serving.

Can I freeze Sheet Pan Pancakes?

Absolutely. Cut the cooled pancakes into squares, place them in a freezer-safe container or bag, and freeze for up to 3 months. Thaw overnight in the refrigerator or reheat directly from frozen.

Can I use different toppings?

Yes. Try blueberries, raspberries, diced peaches, chopped nuts, cinnamon sugar, or your favorite baking chips. This recipe is easy to customize.

Why are my pancakes dense instead of fluffy?

Over mixing the batter can lead to dense pancakes. Mix just until the ingredients are combined; a few small lumps are perfectly fine.

Can I use a different size pan?

This recipe is designed for a 12 x 17-inch half-sheet pan. Using a smaller pan will create thicker pancakes and may require a longer baking time.

Can I make this recipe with a boxed pancake mix?

Yes. Prepare the pancake mix according to the package directions, spread it in the prepared sheet pan, add toppings, and bake until golden and cooked through.

How do I know when the pancakes are done?

The top should be lightly golden and spring back when gently touched. A toothpick inserted in the center should come out clean or with a few moist crumbs.

Can I make these pancakes dairy-free?

Yes. Substitute your favorite non-dairy milk and use melted dairy-free butter or a neutral cooking oil.


Still thinking about pancakes? Try these:

The post Sheet Pan Pancakes – Easy Oven Pancakes for a Crowd appeared first on Oh, That's Good.

]]> https://ohthatsgood.com/sheet-pan-pancakes-easy-oven-pancakes-for-a-crowd/feed/ 0 Tex-Mex Pasta Skillet https://ohthatsgood.com/tex-mex-pasta-skillet/ https://ohthatsgood.com/tex-mex-pasta-skillet/#respond Sun, 08 Feb 2026 20:22:25 +0000 https://ohthatsgood.com/?p=59929 Creamy, spicy, and hearty, this one-skillet chorizo pasta combines fresh Mexican chorizo, black beans, corn, and tender pasta in a rich, lightly spiced sauce. It's bold without being heavy, comes together quickly, and is perfect for an easy weeknight dinner with big flavor. MARY'S TWO CENTS This is a frugal recipe, largely driven by the chorizo and […]

The post Tex-Mex Pasta Skillet appeared first on Oh, That's Good.

]]> Creamy, spicy, and hearty, this one-skillet chorizo pasta combines fresh Mexican chorizo, black beans, corn, and tender pasta in a rich, lightly spiced sauce. It's bold without being heavy, comes together quickly, and is perfect for an easy weeknight dinner with big flavor.

Cooked pasta with chorizo, corn, tomatoes, and sauce in a black pan on a dark marble surface—an inviting Mexican pasta recipe perfect for flavorful weeknight dinners.
[feast_advanced_jump_to]

MARY'S TWO CENTS

This is a frugal recipe, largely driven by the chorizo and cheese. Using store-brand beans, frozen corn, and pasta keeps costs down. If needed, reducing the cheese slightly or substituting half-and-half for cream can lower the overall cost without sacrificing much flavor.

INGREDIENTS

Various ingredients arranged on a black marble surface, including cooked pasta, diced chorizo, shredded cheese, chopped vegetables, beans, milk, and seasonings in bowls.

See the recipe card for quantities and measurements.

INGREDIENT NOTES

  • Chorizo - This recipe is written specifically for fresh Mexican chorizo, not Spanish chorizo. Mexican chorizo is a raw, seasoned pork sausage that cooks and renders fat, forming the base of the sauce. Spanish chorizo is cured and firm, and it will not break down or release enough fat to properly flavor the dish. If your chorizo comes in casings, remove them before cooking.

INSTRUCTIONS FOR Tex Mex Pasta Skillet

Cooked crumbled chorizo sausage in a black cast iron skillet on a dark marble countertop.
  1. Brown the chorizo pver medium/high heat.
A black cast iron skillet filled with a cooked mixture of diced potatoes, bell peppers, onions, and ground meat on a dark marble surface.
  1. Add the onion, peppers, and garlic and cook to soften.
A black pot filled with a cooked mixture of chopped tomatoes, peppers, onions, and ground meat sits on a dark marble surface.
  1. Add the canned tomatoes and spices.
A black pan filled with cooked cavatappi pasta mixed with ground meat, tomatoes, onions, and seasonings on a black marble surface.
  1. Add the cream, corn, and black beans. Simmer.
A cast iron skillet filled with cooked cavatappi pasta mixed with cheese, black beans, tomatoes, and sauce sits on a black marble countertop.
  1. Add the pasta and cheese off the heat.
A skillet filled with cooked cavatappi pasta mixed with ground beef, corn, and diced tomatoes on a black marble surface.
  1. Rest briefly before garnishing and serving.

SWAP IT OUT

  • If Mexican chorizo is unavailable, use another fresh, raw sausage such as spicy Italian or breakfast sausage and increase the taco seasoning slightly to compensate for lost spice.
  • Heavy cream can be replaced with half-and-half for a lighter sauce, though it will be thinner. Will also cut calories!
  • Monterey Jack may be swapped for pepper jack, Colby Jack, or a mild shredded cheddar.
  • Black beans can be replaced with pinto beans or kidney beans.
  • Green bell pepper may be swapped for poblano or red bell pepper for a sweeter flavor.

CHANGE IT UP

  • Add sliced jalapeño or chipotle powder for more heat.
  • Stir in a handful of baby spinach at the end until just wilted.
  • For a baked finish, transfer the skillet to a 400°F oven for 8-10 minutes after adding cheese, just until bubbly.
  • For a slightly tangier sauce, add a spoonful of sour cream or crema just before serving.
  • Swap the cavatappi for penne, rotini, or shells if needed.

STORAGE

Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or milk to loosen the sauce, stirring halfway through so it heats evenly. Avoid high heat, which can cause the cream sauce to separate.

Top tip

Brown the chorizo thoroughly before adding anything else and let it sit undisturbed for a minute or two at a time. That rendered fat is what flavors the entire dish, and it keeps the finished sauce rich instead of flat.

A close-up of a spoonful of pasta with black beans, corn, and red bell peppers, held above a skillet filled with the same pasta dish.
Print

This one-skillet chorizo pasta combines fresh Mexican chorizo, black beans, corn, and tender pasta in a rich, spiced sauce.
Course Main Course
Cuisine American, Mexican
Budget Frugal
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2
Calories 1291kcal

Equipment

  • 8-10-inch cast-iron skillet, about 2 inches deep
  • Large pot for boiling pasta
  • Wooden spoon or heat-resistant spatula
  • Colander

Ingredients

  • ½ pound fresh Mexican chorizo sausage casings removed
  • ½ cup yellow onion chopped
  • ¼ cup bell pepper seeded and chopped
  • 1 cloves garlic minced
  • 5 ounces canned tomatoes with green chiles
  • ½ teaspoon kosher salt
  • ½ teaspoon taco seasoning blend
  • ½ teaspoon dried oregano Mexican, if available
  • ½ cup heavy whipping cream
  • ½ cup frozen yellow corn kernels
  • ¾ cup black beans rinsed and drained
  • 8 ounces cavatappi pasta cooked according to package directions
  • 1 cup shredded Monterey Jack cheese avoid pre-shredded
  • Garnish: lime wedges, chopped fresh cilantro

Instructions

  • Set an 8-10 inch skillet over medium-high heat. Add the chorizo and cook, breaking it up, until browned and crumbly, about 6-7 minutes. Spoon off excess fat if needed, leaving about 1 tablespoon in the pan.
  • Add the onion and bell pepper and cook until softened, about 4-5 minutes. Stir in the garlic and cook for about 30 seconds.
  • Add the tomatoes with green chiles, salt, taco seasoning, and oregano. Stir and simmer for about 2-3 minutes.
  • Pour in the cream, then add the corn and black beans. Bring to a gentle simmer.
  • Remove from heat. Fold in the cooked pasta, then stir in the cheese until melted and creamy.
  • Let rest for a minute or two before serving. Garnish with sour cream cilantro, lime wedges, and/or Cotija cheese.

Notes

This Tex Mex Pasta Skillet is a one-skillet dish once the noodles are cooked, so timing and heat control matter more than precision measurements.
Browning the chorizo well at the start builds flavor and prevents the finished dish from tasting flat.
Because cast iron holds heat, the cheese should be melted off heat to keep the sauce smooth rather than oily.
 

Nutrition

Calories: 1291kcal | Carbohydrates: 140g | Protein: 52g | Fat: 58g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 198mg | Sodium: 958mg | Potassium: 956mg | Fiber: 15g | Sugar: 10g | Vitamin A: 2562IU | Vitamin C: 55mg | Calcium: 571mg | Iron: 7mg

FAQ

Can I use Spanish chorizo?

No. Spanish chorizo is cured and will not break down or release fat, which is essential to the sauce.

Can I make this ahead?

Yes, but it's best served fresh. Reheat gently with a splash of cream or milk to loosen the sauce.

Can I make it less spicy?

Use mild Mexican chorizo and reduce or omit the taco seasoning.

Can I freeze leftovers?

Freezing is not recommended. Cream-based sauces can separate and become grainy when thawed.

A skillet filled with cooked cavatappi pasta, ground meat, corn, and tomatoes, surrounded by uncooked pasta, garlic, red bell pepper, and lime wedges on a black marble surface.

Looking for other Tex-Mex recipes? Try these:

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]]> https://ohthatsgood.com/tex-mex-pasta-skillet/feed/ 0 Irish Apple Cake https://ohthatsgood.com/irish-apple-cake/ https://ohthatsgood.com/irish-apple-cake/#respond Thu, 05 Feb 2026 23:35:18 +0000 https://ohthatsgood.com/?p=59892 This small batch Irish apple cake is scaled for a 6-inch springform pan, making it ideal for a cozy dessert without leftovers. It's lightly sweet, buttery, and packed with tender apples under a crisp oat streusel. Think simple, rustic baking that's meant to be served with coffee or tea rather than dressed up with frosting. […]

The post Irish Apple Cake appeared first on Oh, That's Good.

]]>

This small batch Irish apple cake is scaled for a 6-inch springform pan, making it ideal for a cozy dessert without leftovers. It's lightly sweet, buttery, and packed with tender apples under a crisp oat streusel. Think simple, rustic baking that's meant to be served with coffee or tea rather than dressed up with frosting. A drizzle of caramel sweetens the deal!

A piece of cake with caramel sauce being poured onto it.
[feast_advanced_jump_to]

MARY'S TWO CENTS

This small batch Irish apple Cake fits into our Cheap category. This recipe uses pantry staples and a small amount of fresh fruit, with no specialty ingredients required. Apples, flour, sugar, and butter keep costs low while still delivering a classic, satisfying dessert.

INGREDIENTS

A top view of ingredients for baking, including apples, butter, rolled oats, sugar, flour, baking powder, cinnamon, egg, vanilla, and cream, each labeled.

Ingredient Note: Apples

We used golden delicious apples here but Granny Smith apples are a good choice too. Their firm texture holds up during baking, and their tartness balances the sweet cake and streusel. Thin slices are important so the apples soften evenly without weighing down the batter. If your apples are very large, weigh them rather than relying on count to avoid excess moisture.

See the recipe card for quantities and measurements.

INSTRUCTIONS FOR Apple Cake

A white bowl filled with light beige flour sits on a textured, light-colored surface.
  1. Whisk the flour, baking powder, and cinnamon in a small bowl.
A hand mixer creaming butter in a clear glass bowl on a light-colored countertop.
  1. Beat the sugar and softened butter until creamy & light.
A hand mixer is blending yellow batter in a glass bowl on a light-colored countertop.
  1. Add the egg and vanilla and beat until combined.
A glass bowl with light brown cookie dough and a pink spatula rests on a light-colored textured surface.
  1. Stir the dry ingredints into the wet. Add the heavy cream.
A round baking pan filled with smooth, light brown cake batter, placed on a beige surface.
  1. Spoon the cake batter into a greased 6x6 springform pan.
A round baking pan filled with evenly arranged slices of peeled apple on a light beige surface.
  1. Peel and slice apples and arrange on top of the batter.
A white bowl filled with streusel sits on a light-colored textured surface.
  1. MIx the sugar, melted butter, cinnamon, and oats in a bowl.
Round baking pan filled with an unbaked crumbly mixture, likely a crumble or streusel topping, on a light-colored textured surface.
  1. place the topping on the cake, breaking up any large pieces.
A round, baked oatmeal cookie with a golden-brown top sits on a white plate against a light, textured background.
  1. Bake at 350°F for 35-40 minutes.
A slice of apple crumb cake with a crumb topping sits on a white plate, with the remaining cake and two yellow apples in the background.
  1. When cooled, remove the cake from the springform pan.

SWAP IT OUT

  • You can swap Granny Smith apples for Honeycrisp, Braeburn, or Pink Lady apples, though the cake will be slightly sweeter.
  • Salted butter can be replaced with unsalted butter plus a pinch of salt in both the cake and streusel.
  • Half-and-half works in place of heavy cream if needed.
  • Rolled oats can be omitted from the streusel if unavailable; the topping will be more crumbly than chunky.

CHANGE IT UP

Add a pinch of nutmeg or cloves to the cake batter for a warmer spice profile.

A tablespoon of chopped walnuts or pecans can be mixed into the streusel for added crunch.

For a more dessert-style finish, drizzle with a light vanilla glaze or sprinkled with powdered sugar.

A splash of Irish whiskey or apple brandy can be added to the batter for an adult twist.

STORAGE

Store the cake covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days and bring to room temperature before serving. The cake can be frozen, tightly wrapped, for up to 2 months; thaw overnight in the refrigerator.

Top tip

Slice the apples thin and evenly, then pat them dry with a paper towel before arranging them on the batter. This removes excess surface moisture, helps the cake bake through without getting soggy, and keeps the crumb tender instead of dense.

A slice of apple crumb cake on a plate is topped with a drizzle of caramel sauce. A fork and a napkin are placed beside the plate.
Print

Irish Apple Cake

This small batch, lightly sweet, Irish apple cake is scaled for a 6-inch springform pan, making it ideal for a cozy dessert without leftovers.
Course Dessert
Cuisine American, Irish
Budget Cheap
Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Servings 4
Calories 488kcal

Equipment

  • 6" Springform cake pan
  • Mixing Bowl
  • Spatula

Ingredients

For the cake:

  • ⅔ cup all-purpose flour (about 85 g)
  • ½ teaspoon baking powder
  • ¼ teaspoon ground cinnamon
  • ¼ cup salted butter, softened
  • ¼ cup granulated sugar (50 g)
  • 1 large egg, room temperature
  • ½ teaspoon vanilla extract
  • 3 tablespoons heavy cream (45 ml)
  • 7 ounces apples, peeled, cored, thinly sliced (about 200 g)

For the streusel:

  • ⅓ cup all-purpose flour (about 43 g)
  • ¼ cup granulated sugar (50 g)
  • 3 tablespoons rolled oats
  • ⅛ teaspoon ground cinnamon
  • 3 tablespoons salted butter, melted (42 g)

For the garnish:

  • Powdered Sugar (dusting) (optional)
  • Caramel drizzle (homemade or store-bought) (optional)

Instructions

For the cake:

  • Heat the oven to 350°F. Lightly grease a 6-inch springform pan and set it aside.
  • In a small bowl, whisk together the flour, baking powder, and cinnamon. Set aside.
  • In a separate mixing bowl, beat the softened butter and granulated sugar until light and creamy, about 2 minutes.
  • Add the egg and vanilla and mix until fully incorporated and smooth.
  • Stir the dry ingredients into the butter mixture just until combined. Add the heavy cream and mix gently until a thick, even batter forms.
  • Spread the batter evenly in the prepared pan, smoothing the top.
  • Arrange the sliced apples over the batter, overlapping slightly so they cover the surface in even layers.

For the streusel:

  • To make the streusel, combine the flour, sugar, oats, and cinnamon in a small bowl. Pour in the melted butter and mix with a fork until clumps form and no dry spots remain.
  • Sprinkle the streusel evenly over the apples, breaking up any overly large chunks with your fingers.
  • Bake for 40-45 minutes, checking near the end. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs and the top is lightly golden.
  • Let the cake cool in the pan for about 10 minutes, then release the springform ring.
  • Cool completely or serve slightly warm. Dust with powdered sugar just before serving, if desired.

Nutrition

Calories: 488kcal | Carbohydrates: 59g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 234mg | Potassium: 139mg | Fiber: 3g | Sugar: 31g | Vitamin A: 877IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 2mg

FAQ's

Can I use a regular 6-inch cake pan instead of a springform?

Yes, but line the bottom with parchment and expect a slightly trickier unmolding.

Does this cake need to be served warm?

No, it's excellent at room temperature, though slightly warm enhances the apple flavor.

Why is the batter thick?

This is intentional. A thicker batter supports the apples and prevents them from sinking.

Can I double the recipe?

Yes, double it for an 8- or 9-inch pan and adjust bake time as needed.

What is an Irish Apple Cake?

Irish Apple Cake, sometimes known as Kerry Apple Cake, is a simple, old-fashioned bake built around plenty of spiced apples folded into a tender, not-too-light cake. It's typically finished with a buttery streusel topping and served warm with pouring cream or custard. Mildly sweet and fruit-forward, it works just as well with morning coffee as it does for afternoon tea or an easy dessert.

Looking for other recipes like this? Try these:

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]]> https://ohthatsgood.com/irish-apple-cake/feed/ 0 Ideas for St. Patrick's Day Green Food https://ohthatsgood.com/ideas-for-st-patricks-day-green-food/ https://ohthatsgood.com/ideas-for-st-patricks-day-green-food/#respond Mon, 05 Jan 2026 00:23:56 +0000 https://ohthatsgood.com/?p=59868 With the luck of the Irish and little leprechauns rounding the corner, green food is the perfect way to celebrate, have fun, honor the little guys and just have something good and fun to eat on St. Patrick's Day. Here are some great and quick ideas for green St. Patrick's Day food that either don't […]

The post Ideas for St. Patrick's Day Green Food appeared first on Oh, That's Good.

]]> With the luck of the Irish and little leprechauns rounding the corner, green food is the perfect way to celebrate, have fun, honor the little guys and just have something good and fun to eat on St. Patrick's Day.

A stack of green pancakes with a shamrock flag, green macarons, a jar of green candy, and a green leprechaun hat arranged on a table.

Here are some great and quick ideas for green St. Patrick's Day food that either don't require a recipe at all or just a ready-made box mix with instructions.

Leprechaun Cereal: just add a few drops of green food coloring to hot cereal and they'll just love it! What bright smiles you'll get when they see that happy, green, Leprechaun cereal surprise! You can also add things like chocolate chips, mini marshmallows, sprinkles, flaked coconut, berries… whatever garnishment they like. Happy St. Patrick's Day!

A bowl of green cereal topped with blackberries, with a spoon resting inside the bowl and a black-and-white checkered cloth nearby.

Green Sugar cookies: just make your usual favorite sugar cookie recipe, but just before you add the dry ingredients to the wet, add a few drops of green food coloring to the wet ingredients, mix it all nice and smooth, then incorporate the wet and dry ingredients together. Now you have green Sugar Cookie dough and with the cookie cutters close at hand, you've got St. Patrick's Day sweets in the green!

Plate of shamrock-shaped sugar cookies with green and white icing, placed on a table with a green and white checkered napkin.

Drinks: Who says you can't drink green? Add a few drops of green food coloring to white milk or just to a regular bottle of water! Your child will be the talk of the table when they take out a water bottle at lunch time filled with green "St. Patrick's Day Elixir" or "Leprechaun Juice!"

Two children in yellow sweaters drink green beverages through straws while sitting at a table with a yellow potted flower.

Green Ice Cubes… yes, just add a few drops of green food coloring to water and pour the water into your ice cubes trays. These days, you will probably have to buy some ice cube trays, but keep them handy - you can use them at every holiday - just change the color!

Four ice cubes illuminated with green light, with water droplets on their surfaces and scattered across a dark, reflective surface.

Noodles, Rice and Pasta: Whether you make it from scratch or just use a quick box mix, the recipe or instructions all call for water. Add a few drops of green food color to the water before you add the rice, noodles or pasta mixture. Once cooked, you've got beautiful green side dish that will be a hit for all ages! It will be a nice change of pace to an otherwise average meal!

A plate of green-colored noodles topped with bits of crispy fried onions on a white plate with blue patterns.

Homemade Baked Bread: Whether mixing by hand or using a bread machine, add a few drops of green food color to the water before you add the water to the dry ingredients. In addition to that wonderful, smile instigating aroma that homemade bread always creates, you'll have a wonderful loaf of green "leprechaun bread" that will make the kids jump like leprechaun's!

A loaf of green bread sits on a wooden surface, with sandwich slices and parsley in the background.

Pancakes and waffles: Add a few drops of green food color to the batter, mix completely to blend it all together then pour on to the skillet or waffle iron and you will have green pancakes or waffles. Add luscious maple syrup, showered with white powder sugar with a few green sprinkles on top - boy, oh boy, what kid of ANY age wouldn't want that sitting in front of them for breakfast on St. Patrick's Day!

A stack of green pancakes sits on a white plate with a jar of honey and a wooden honey dipper in the background.

And the list goes on.. Generally speaking, you can add green food coloring to any dish, treat or side line dish that has. Happy St Patrick's Day everyone!

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]]> https://ohthatsgood.com/ideas-for-st-patricks-day-green-food/feed/ 0 Air Fryer Red Potatoes https://ohthatsgood.com/air-fryer-red-potatoes/ https://ohthatsgood.com/air-fryer-red-potatoes/#respond Sat, 03 Jan 2026 23:35:25 +0000 https://ohthatsgood.com/?p=59817 These air fryer red fingerling potatoes come out golden on the outside and creamy in the middle, with just enough garlic and rosemary to keep them interesting. They're simple, fast, and work with just about any main dish. Use your Ninja Crispi for best results! MARY'S TWO CENTS This recipe definitely falls into our CHEAP […]

The post Air Fryer Red Potatoes appeared first on Oh, That's Good.

]]>

These air fryer red fingerling potatoes come out golden on the outside and creamy in the middle, with just enough garlic and rosemary to keep them interesting. They're simple, fast, and work with just about any main dish. Use your Ninja Crispi for best results!

A hand sprinkles salt onto a plate of roasted potato wedges garnished with a sprig of rosemary.
[feast_advanced_jump_to]

MARY'S TWO CENTS

This recipe definitely falls into our CHEAP category. Grab a bag of red potatoes and some fresh rosemary, and you probably have everything else on hand! Use your Ninja Crispi!

INGREDIENTS

A bowl of red potatoes, a sprig of rosemary, a small glass bowl of garlic powder, a small glass bowl of olive oil, and a small bowl of salt on a light surface.

See the recipe card for quantities and measurements.

INSTRUCTIONS FOR airfryer potatoes

A glass bowl filled with halved purple potatoes on a light pink and white surface.
  1. Wash and slice the potatoes.
A glass bowl filled with sliced purple potatoes on a light-colored surface.
  1. Pour oil over the potatoes.
A glass bowl filled with sliced purple potatoes, sprinkled with seasoning, on a light-colored surface.
  1. Add the garlic powder and salt.
A glass bowl filled with halved purple potatoes seasoned with herbs and spices on a light-colored surface.
  1. Add the minced rosemary.
A glass bowl filled with halved red potatoes seasoned with pepper on a light pink and white surface.
  1. Toss to coat evenly.
A glass baking dish filled with halved, uncooked purple potatoes arranged in a single layer on a light-colored surface.
  1. Place in ari fryer skin side down. Shown in Ninja Crispi.
Halved seasoned purple potatoes arranged in a single layer inside the basket of an air fryer on a light-colored surface.
  1. Air Fry until cooked through.
A gold baking sheet with fifteen whole, unpeeled red potatoes, spaced apart, on a light marbled surface.
  1. Keep warm until ready to serve.s

Substitutions

You can use baby Yukon golds or small russet potatoes instead of red potatoes, just keep the pieces similar in size.

Dried rosemary can replace fresh, use about ½ teaspoon.

Avocado oil, light olive oil, or melted butter can stand in for extra virgin olive oil.

Garlic salt can be used instead of garlic powder and kosher salt, just reduce or skip the added salt.

Variations

Thinking about making this recipe your own? Here are some suggestions.

For a lemon-herb version, add a little lemon zest at the end.

Toss in paprika or smoked paprika for a warm, savory twist.

Add grated parmesan right after cooking so it melts onto the hot potatoes.

For a spicy version, sprinkle with cayenne or chili flakes before air frying.

STORAGE

Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in the air fryer at 375°F for 4 to 6 minutes until hot and crisp again. Avoid the microwave if you want to keep them from turning soft.

Top tip

After you toss the potatoes with oil and seasoning, let them sit for 5 minutes before air frying. That short rest gives the salt time to pull a little moisture to the surface, which helps the outsides brown faster and crisp up better in the air fryer.

A bowl of roasted purple fingerling potatoes garnished with rosemary and sea salt, placed next to a pink napkin and a salt shaker.
Print

Air Fryer Red Potatoes

These delicious red fingerlings are air fried to perfection with nice salty and savory seasonings.
Course Side Dish
Cuisine American
Budget Cheap
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 2
Calories 285kcal

Equipment

  • Air Fryer
  • Medium bowl
  • Spatula

Ingredients

  • 1 pound red fingerling or baby potatoes sliced in half lengthwise
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon Kosher salt
  • ½ teaspoon garlic powder
  • 1 sprig fresh rosemary leaves removed and minced
  • Coarse sea salt to taste

Instructions

  • If using a conventional air fryer, preheat to 400°F. Preheating is not necessary if using the Ninja Crispi Air Fryer.
  • Wash the potatoes and slice in half lengthwise and place in a medium bowl.
  • Pour the olive oil over the potatoes and mix well to coat each potato.
  • Add the garlic powder and the Kosher salt.
  • Add the minced rosemary.
  • Mix well to thoroughly coat the potatoes with oil and seasonings.
  • Place the potato slices skin side down in the air fryer basket.
  • Air fry the potatoes on 400°F in a conventional air fryer and on the Airfry setting (400°-425°F) if using the Ninja Crispi. Test for doneness and add additional time as necessary.
  • Remove the fully cooked potatoes onto a preheated sheet pan and place in a 200°F oven to keep warm until ready to serve.
  • At serving time sprinkle the potatoes with coarse sea salt. Delicious served with sour cream on the side.

Notes

Cutting the potatoes evenly is the key to getting them to cook at the same rate.
Don’t overcrowd the air fryer basket or they’ll steam instead of crisp.
If you like extra-crispy edges, give them a quick shake halfway through cooking.

Nutrition

Calories: 285kcal | Carbohydrates: 37g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 623mg | Potassium: 1041mg | Fiber: 4g | Sugar: 3g | Vitamin A: 17IU | Vitamin C: 20mg | Calcium: 24mg | Iron: 2mg

FAQ's

Do I need to soak the potatoes first?

No. These cook well without soaking, especially since red and fingerling potatoes are lower in starch.

Can I make these ahead of time?

You can cook them earlier in the day and reheat in the air fryer right before serving. They'll crisp back up nicely.

Why are my potatoes not browning?

Usually this means the basket is too full or there isn't enough oil coating the potatoes. Spread them out and make sure they're lightly but evenly coated.

Can I skip the rosemary?

Yes. You can leave it out or swap it for thyme, Italian seasoning, or even just garlic and salt.

What should I serve with these?

They go great with grilled or roasted chicken, steak, fish, or as a side for burgers and sandwiches. Sour cream, ranch, or garlic aioli are all good dipping options.

Looking for other recipes like this? Try these:

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]]> https://ohthatsgood.com/air-fryer-red-potatoes/feed/ 0 Cranberry Pie for Two https://ohthatsgood.com/cranberry-pie-for-two/ https://ohthatsgood.com/cranberry-pie-for-two/#respond Mon, 22 Dec 2025 00:09:01 +0000 https://ohthatsgood.com/?p=59731 Is it a cranberry pie at all, or is it a Nantucket pie. Is it really a pie, or is it and upside down cake? Make this Cranberry Pie for Two, and you be the judge. Whatever it is called, it is delicious, tart, sweet and perfect for two! MARY'S TWO CENTS This pie falls […]

The post Cranberry Pie for Two appeared first on Oh, That's Good.

]]> Is it a cranberry pie at all, or is it a Nantucket pie. Is it really a pie, or is it and upside down cake? Make this Cranberry Pie for Two, and you be the judge. Whatever it is called, it is delicious, tart, sweet and perfect for two!

A slice of Nantucket cranberry pie topped with whipped cream on a white plate, with a fork, purple napkin, and a bowl of berries in the background.
[feast_advanced_jump_to]

MARY'S TWO CENTS

This pie falls into our Cheap category, but if you don't have ingredients like cranberries or walnuts, buying them will make it seem more costly. Just make more cranberry pies with the extra cranberries and walnuts. Freeze for later.

INGREDIENTS

Top-down view of baking ingredients labeled: orange zest, walnuts, butter, cranberries, sugar, flour, egg, orange extract, vanilla, salt, and sparkling sugar on a white surface.

See the recipe card for quantities and measurements.

INGREDIENT NOTES

  • Extracts: Use vanilla extract for sure, but feel free to switch or omit the orange extract. Almond extract is very popular in this pie.
  • Orange zest: Omit if you are using another extract except orange. Use along with orange zest.
  • Cranberries: Fresh work the best but frozen, unthawed cranberries will work as well.

STEP-BY-STEP INSTRUCTIONS

A glass mixing bowl with a small amount of white residue on the sides and bottom, placed on a light-colored surface.
  1. Melt ½ teaspoon of butter in a 6" pie pan.
A glass bowl filled with halved and pitted cherries on a white surface.
  1. Add the chopped cranberries in an even layer.
A glass bowl filled with chopped cherries and chopped nuts, viewed from above on a white surface.
  1. Add the chopped walnuts evenly on top.
A round glass baking dish filled with chopped fruit and nuts, topped with a layer of white batter or cream, on a white surface.
  1. Cover the mixture with ¼ cup sugar.
A round glass baking dish filled with a mixture of chopped ingredients topped with a layer of white cream and orange zest on a white surface.
  1. Sprinkle a little orange zest over the top.
A white bowl filled with smooth yellow batter on a white surface.
  1. Mix the egg, melted butter, sugar, flour, salt, vanilla, orange extract,
A round pie dish filled with an unbaked, smooth yellow batter on a white background.
  1. Pour the batter over the cranberry wanut mixture. Bake at 350°F for 30-35 minutes.
A round baked dessert in a white dish, topped with granulated sugar, on a white marble surface.
  1. Remove pie from oven and sprinkle with sparkling sugar. Cool before serving.

SWAPS

Butter: Swap with an equal amount of margarine or neutral oil. Coconut oil works too (adds faint coconut flavor).

Cranberries: Use blueberries, raspberries, chopped cherries, or a mix of berries. Frozen works - no thawing needed.

Walnuts: Pecans, almonds, pistachios, or leave the nuts out entirely.

All-purpose flour: Swap half with whole wheat flour for a nuttier, denser bite.

Sugar: Light brown sugar works for deeper caramel notes. Coconut sugar also works; texture becomes slightly drier.

Extracts: Vanilla only is fine. Almond only also works but will be stronger, so reduce to ¼ tsp.

Gluten-free version: Use a 1:1 gluten-free baking blend.

Variations

Apple Cranberry: Fold ¼ cup finely chopped apple into the fruit layer.

Cranberry Chocolate Chip: Sprinkle 2-3 tablespoon chocolate chips over the batter.

Brown Butter Upgrade: Brown the butter before mixing - adds toasted, nutty flavor.

Maple Twist: Replace 2 tablespoon sugar in the batter with maple syrup and reduce butter by 1 tsp.

STORAGE

Room temperature: Cover and store 1 day.

Refrigerator: Lasts 3-4 days; warm slices for best taste.

Freezer: Wrap tightly and freeze up to 2 months; thaw overnight in fridge and rewarm at 300°F for 10 minutes.

Top tip

Toast the walnuts.
Pop the walnuts in a 350°F oven for 6-8 minutes until fragrant. It deepens flavor and prevents them tasting raw against the moist fruit layer. They burn easily so don't go far!

A slice of Nantucket cranberry pie topped with a swirl of whipped cream sits on a white plate next to a fork.
Print

Cranberry Pie for Two

This cranberry pie recipe makes a sweet-tart dessert that is a cross between a pie and a cake. Cranberries, walnuts, and orange are a perfect trio!
Course Brunch, Dessert
Cuisine American
Budget Cheap
Prep Time 10 minutes
Cook Time 35 minutes
cooling 20 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 421kcal

Equipment

  • 6″ pie pan
  • Mixing Bowl
  • Spatula or spoon
  • Measuring cups + teaspoons
  • Cooling rack
  • Toothpick or cake tester
  • Microplane or zester (optional for variations)

Ingredients

For the cranberry layer:

  • ½ teaspoon butter, melted melted
  • ¾ cup cranberries, chopped
  • ¼ cup walnuts, roasted and chopped
  • ¼ cup granulated sugar

For the batter:

  • 1 large egg
  • ⅓ cup butter, melted & cooled
  • ½ cup granulated sugar
  • ½ cup all-purpose flour
  • ⅛ teaspoon Kosher salt
  • ½ teaspoon vanilla extract
  • 1 teaspoon coarse sugar, for garnish

Instructions

For the cranberry layer:

  • Preheat the oven to 350°F. Melt ½ teaspoon butter, and drizzle it into the bottom of the pan and brush up the sides of the pan..
  • Spread the chopped cranberries on the bottom of the pan.
  • Add the lightly roasted nuts in the bottom of the pan, atop the cranberries.
  • Sprinkle evenly with the ¼ cup sugar.
  • Sprinkle on some orange zest if desired.

For the batter:

  • In a mixing bowl, beat together the eggs, the ⅓ cup melted butter, sugar, flour, salt, vanilla, and orange extract, if using.
  • Spread the thick batter over the cranberries and nuts in the pan, using a spatula or your wet fingers. Sprinkle coarse white sparkling sugar atop the batter.
  • Bake the cake for 30 to 35 minutes, until a cake tester inserted into the center comes out clean of batter or crumbs. Remove the cake from the oven.
  • Serve warm, or at room temperature; just as it is, or with whipped cream or ice cream.

Notes

  • This dessert behaves like a cross between pie + cake - the fruit forms a jammy base while the batter bakes into a tender crust.
  • Fresh cranberries give the best tart snap, but frozen cranberries bake beautifully and may need an extra 3-5 minutes.
  • Don't under-bake - the center should spring back when touched.
  • Batter will be thick; spreading with wet fingers prevents sticking.
  • It rises slightly, so avoid overfilling the pan. Always bake on a shhet pan to catch any drips.

Nutrition

Calories: 421kcal | Carbohydrates: 54g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 217mg | Potassium: 87mg | Fiber: 2g | Sugar: 40g | Vitamin A: 569IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg

FAQ's

Can I double this recipe?

Yes - make two 6″ pies or use an 8″ pan. Bake time increases slightly.

Can I bake this ahead?

Absolutely. Flavor improves by day two. Warm slices before serving.

Do I have to use nuts?

No - leave them out or swap with seeds (pumpkin or sunflower).

Can I reduce the sugar?

Yes. Cut up to 25% without texture issues, though it becomes more tart.

Why did my batter seem thick?

It is supposed to be thick. It bakes into a cake-like top crust.

What if my pie browns too quickly?

Tent loosely with foil during the last 10 minutes.

Should I thaw frozen cranberries?

No - use straight from the freezer to prevent discoloration and sogginess.

Looking for other recipes like this? Try these:

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]]> https://ohthatsgood.com/cranberry-pie-for-two/feed/ 0 Air Fryer Biscuits https://ohthatsgood.com/air-fryer-biscuits/ https://ohthatsgood.com/air-fryer-biscuits/#respond Sun, 07 Dec 2025 00:51:20 +0000 https://ohthatsgood.com/?p=59663 Fresh, homemade biscuits don't have to mean a big batch. This air fryer version makes just four golden, fluffy biscuits - warm, flaky, and made from scratch. MARY'S TWO CENTS Grocery prices vary by location, but at roughly $.30 per biscuit where I live in California, this recipe definitely falls into our CHEAP category! That […]

The post Air Fryer Biscuits appeared first on Oh, That's Good.

]]> Fresh, homemade biscuits don't have to mean a big batch. This air fryer version makes just four golden, fluffy biscuits - warm, flaky, and made from scratch.

Honey is being drizzled from a dipper onto a warm air fryer biscuit with butter on a white plate.
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MARY'S TWO CENTS

Grocery prices vary by location, but at roughly $.30 per biscuit where I live in California, this recipe definitely falls into our CHEAP category! That is reason enough to pass on the refrigerated canned biscuits.

INGREDIENTS

A bowl of flour, a glass of milk, a stick of butter, and three small bowls containing salt, sugar, and yeast arranged on a marble surface.

See the recipe card for quantities and measurements.

INSTRUCTIONS FOR Air fryer biscuits

A glass bowl filled with flour and a metal whisk resting inside, placed on a wooden surface.
  1. Mix the dry ingredients in a mixing bowl.
A box grater lies on brown parchment paper next to a small pile of grated butter on a wooden surface.
  1. Grate ice-cold butter on a box grater.
A clear glass bowl filled with flour sits on a wooden surface.
  1. Toss the grated butter in the flour mixture.
A glass bowl with flour mixture and a pastry blender rests on a wooden surface.
  1. Use a pastry cutter to blend in the flour leaving small chunks.
A clear glass bowl containing a rough, partially mixed dough sits on a light wooden surface.
  1. Pour in the milk and mix until soft dough forms. Add a bit of milk if needed.
A square piece of dough sits on parchment paper with flour, a metal ruler, and a metal scoop holding more flour nearby.
  1. Shape the dough into a rectangle ¾" tall.
A square-shaped ball of dough rests on a sheet of brown parchment paper with scattered flour around it.
  1. Fold the dough in half. Repeat the folding process again.
A square piece of dough rests on parchment paper beside a metal ruler and a floured spoon on a wooden surface.
  1. Flatten to dough to ¾" thick.
Biscuit dough on parchment paper with three circles cut out, a metal ruler, floured scoop, and biscuit cutter nearby.
  1. Cut the biscuits out with a biscuit cutter. No twisting!
Four unbaked biscuit rounds on floured parchment paper, with a biscuit cutter, metal ruler, and flour scoop arranged nearby.
  1. Gather the scraps and cut another. You should have 4-5.
Top-down view of a black and silver air fryer on a wooden surface, showing its control panel and digital display with the number 3.
  1. Preheat the air fryer to 375°F for 3 minutes.
An air fryer sits on a wooden surface next to a paper plate with raw biscuit dough and a small bowl of melted butter with a brush.
  1. If desired melt a little butter and brush on top of the biscuits.
Six unbaked biscuits are arranged in a single layer inside an air fryer basket on a wooden surface.
  1. Place the biscuits in the basket and bake for 8-12 minutes.
Five golden-brown biscuits are arranged in a circle on a white plate, with part of a beige and white cloth napkin visible nearby.
  1. Cool the biscuits for two minutes before serving.

SWAP IT OUT

You can directly swap the milk for:

  • Buttermilk - tangier flavor, softer crumb
  • 2% milk - works fine, slightly less rich
  • Heavy cream (½ milk + ½ cream) - very tender, richer biscuit
  • Unsweetened almond or oat milk - dairy-free option, a little less rise

Butter Substitutes

  • Salted butter: Use it and reduce the salt slightly
  • Plant-based butter: Works well if very cold
  • Shortening: Makes tall biscuits but less flavor than butter

Sugar Options

  • Honey or maple syrup: Use about 1 tsp instead of sugar
  • Skip sugar entirely for savory biscuits

Flavor Add-Ins

  • Cinnamon biscuits: Add ¼ teaspoon cinnamon + extra 1 teaspoon sugar
  • Cheddar & chives: ¼ cup shredded cheese + 1 teaspoon chives
  • Garlic butter: Brush with melted garlic butter after cooking

EQUIPMENT

  • Air fryer
  • Medium mixing bowl
  • Pastry cutter or fork (or your fingers)
  • Biscuit cutter or sharp knife
  • Parchment paper (air fryer safe)
  • Optional but helpful:
  • Small pastry brush for butter topping
  • Bench scraper for easy dough handling

Top tipS

Keep the butter very cold for flaky layers.

When using such a small batch, avoid overmixing - texture changes fast at this scale.

A biscuit with melted butter on a white plate, being drizzled with honey-freshly made air fryer biscuits for a warm and delicious treat.
Print

Air Fryer Biscuits

These small-batch air fryer biscuits are soft on the inside, lightly crisp on the outside, and ready in minutes. Perfect for when you want fresh biscuits without turning on the oven.
Course Bread, Breakfast, Brunch, Lunch
Cuisine American
Budget Cheap
Prep Time 10 minutes
Cook Time 12 minutes
Preheating time 3 minutes
Total Time 25 minutes
Servings 4 biscuits
Calories 298kcal

Equipment

  • Air Fryer
  • Pastry cutter or fork (or your fingers)
  • Pastry cutter or fork (or your fingers)
  • Biscuit cutter or sharp knife
  • Parchment paper (air fryer safe)
  • Bench scraper
  • Small pastry brush

Ingredients

  • 1 ½ cups all-purpose flour (167g)
  • 2 teaspoons baking powder
  • 2 teaspoons granulated sugar
  • ½ teaspoon Kosher salt
  • 4 tablespoons unsalted butter
  • ½ cup whole milk

Instructions

  • Set your air fryer to 375°F (190°C) and let it warm for about 3 minutes. Lightly oil the basket or use perforated parchment.
  • Stir together the flour, baking powder, sugar, and salt In a mixing bowl until well blended.
  • Grate the ice cold butter on the largest openings on a box grater.
  • Add the cold grated butter pieces and rub them into the flour using your fingers. Toss to coat the butter with flour.
  • Work in the cold butter or a pastry cutter. Stop when the mixture looks sandy with small butter chunks still visible.
  • Pour in the milk and gently mix just until a soft dough forms. The dough should look slightly rough - do not knead it smooth.
  • Turn the dough onto a lightly floured surface. Pat it into a slab about ¾ inch thick.
  • Fold the dough over in half.
  • Flatten it into a rectange again and fold in half.
  • Flatten the dough again to ¾" in height.
  • Cut out four biscuits using a cutter or sharp knife. Press straight down so they rise evenly.
  • Gather the remaining dough and stamp out another biscuit. Do not overwork the dough scraps or they will become tough.
  • If desired, melt a little butter and brush it on the tops of the biscuits before air frying them.
  • Place the biscuits in the basket with a little space between them. Air fry at 375°F (190°C) for 8-10 minutes, flipping once halfway through, until puffed and golden.
  • Let them cool for 2 minutes, then serve warm.

Notes

  • Cold butter is non-negotiable. It creates steam pockets while cooking, which is what gives biscuits their flaky layers. If your kitchen is warm, chill the shaped biscuits for 10 minutes before air frying.
  • Dough texture matters. It should look slightly rough and sticky - not smooth like bread dough.
  • Layering = height. Those quick folds before cutting are what help the biscuits rise tall instead of spreading.
  • Don't twist the cutter. Twisting seals the edges and can stop the biscuits from rising fully.
  • Air fryer models vary. Always check early the first time you make these.

Nutrition

Serving: 22 | Calories: 298kcal | Carbohydrates: 40g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 517mg | Potassium: 100mg | Fiber: 1g | Sugar: 4g | Vitamin A: 400IU | Calcium: 166mg | Iron: 2mg

STORAGE

Let the biscuits cool completely before storing. Keep them in an airtight container at room temperature for up to 2 days.

For longer storage, place the biscuits in a sealed container in the refrigerator. They will keep well for up to 5 days. Warm them before serving for the best texture.

Biscuits can also be frozen. Fully baked biscuits should be stored in a freezer-safe bag or container and will keep for up to 2 months. Unbaked biscuits can be frozen after shaping and cooked straight from frozen by adding 2 to 3 extra minutes in the air fryer.

To reheat, warm biscuits in the air fryer at 350°F for 2 to 3 minutes, in the oven at 350°F for 5 to 7 minutes, or in the microwave for 10 to 15 seconds. For best results, lightly brush with butter before reheating.

FAQ's

Why didn't my biscuits rise?

The most common reasons are that the butter wasn't cold enough, the baking powder was expired, the biscuit cutter was twisted while cutting, or the dough was overmixed.

Can I make the dough ahead of time?

Yes. You can shape the biscuits and refrigerate them for up to 24 hours, or freeze them for up to 2 months. They can go straight into the air fryer from frozen at 370°F for 10 to 12 minutes.

Can I stack biscuits in the air fryer?

No. Stacking blocks airflow and causes uneven cooking. Always cook the biscuits in a single layer.

Can I bake these instead of air frying?

Yes. Bake them at 425°F (220°C) for 12 to 14 minutes on a lined baking sheet.

Why are my biscuits dry?

Dry biscuits are usually caused by using too much flour, overmixing the dough, overcooking, or not using enough fat or liquid.

Can I make these gluten-free?

Yes. Use a 1:1 gluten-free flour blend that contains xanthan gum. The texture will be slightly softer and more crumbly than regular biscuits.

Looking for other recipes like this? Try these:

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]]> https://ohthatsgood.com/air-fryer-biscuits/feed/ 0 Honey Lemon Cake https://ohthatsgood.com/honey-lemon-cake/ https://ohthatsgood.com/honey-lemon-cake/#respond Sun, 02 Nov 2025 22:30:02 +0000 https://ohthatsgood.com/?p=59579 This Honey Lemon Cake with Lemon Glaze is light, moist, and full of bright citrus flavor balanced by the warmth of honey. It's simple to make yet elegant enough for gatherings, with a tender crumb and a sweet-tart glaze that adds the perfect finishing touch. MARY'S TWO CENTS This Honey Lemon Cake with Lemon Glaze […]

The post Honey Lemon Cake appeared first on Oh, That's Good.

]]> This Honey Lemon Cake with Lemon Glaze is light, moist, and full of bright citrus flavor balanced by the warmth of honey. It's simple to make yet elegant enough for gatherings, with a tender crumb and a sweet-tart glaze that adds the perfect finishing touch.

Overhead view of a lemon bundt cake with white glaze, one slice being served, surrounded by fresh lemons, honey, and a cup with a lemon slice.
[feast_advanced_jump_to]

MARY'S TWO CENTS

This Honey Lemon Cake with Lemon Glaze fits perfectly into our frugal category. The main expense is the honey and butter, while other ingredients are inexpensive pantry staples. Using store brands, blended honey, or bottled lemon juice can easily reduce the overall cost without sacrificing flavor.

INGREDIENTS

Various baking ingredients are arranged on a white surface, including milk, honey, flour, lemon zest, lemon juice, eggs, butter, baking spray, vanilla, salt, and baking powder.

See the recipe card for quantities and measurements.

INSTRUCTIONS

A round, silver Bundt cake pan with an intricate swirl and floral pattern sits on a white marble surface with light brown veining.
  1. Spray the sides and bottom of a round 8" cake pan with baking spray that includes flour.
A glass bowl filled with flour mixture and a metal whisk resting inside, placed on a white countertop.
  1. Place the flour, baking powder, and salt in a medium bowl and whisk to mix thoroughly.
A glass bowl containing two eggs and two sticks of butter on a white marble surface.
  1. Put the softened butter and room-temperature eggs into a large bowl.
A glass bowl contains a yellow dough mixture being mixed with an electric hand mixer on a white marble surface.
  1. Use a stand or hand mixer to beat them until whipped and creamy.
A metal mixing bowl containing milk, eggs, and vanilla extract on a white marble countertop.
  1. Add the milk, vanilla, lemon zest, and lemon juice.
A stainless steel mixing bowl containing a yellow, creamy mixture on a white marble surface.
  1. Beat until well-mixed.
A metal mixing bowl filled with yellow cake batter sits on a white marble countertop.
  1. Add approximately one-third of the flour mixture into the mixing bowl and mix.
A metal mixing bowl containing yellow cookie dough and a white paddle attachment sits on a white marble countertop.
  1. Repeat two more times.
A stainless steel bowl containing yellow cake batter being mixed with a black spatula, placed on a white marble countertop.
  1. Mix until the wet and dry ingredients are just incorporated. Do not over mix.
A metal mixing bowl with creamed butter and sugar, with liquid honey being poured in, and a black spatula resting inside the bowl.
  1. Pour the honey into the batter.
A metal bowl filled with yellow cake batter and a black spatula resting inside, placed on a white marble countertop.
  1. Fold it in until it is thoroughly incorporated.
A round scalloped-edge cake pan filled with raw yellow cake batter, placed on a white marble surface.
  1. Pour the batter into the prepared pan.
A golden-brown round cake with scalloped edges in a silver baking pan, viewed from above on a white marble surface.
  1. Bake until a wooden skewer or cake tester comes out clean, about 40 minutes.
A round, golden-brown bundt cake with an intricate floral pattern sits on a white surface with subtle gold veining.
  1. let the cake cool in the pan for 15 minutes flip it onto a cooling rack and let it continue cooling.
A lemon, a knife, and a bowl of pale yellow mixture with a whisk are arranged on a white marble surface.
  1. Make the glaze by throughly mixing the honey into the powdered sugar.
A round bundt cake with white icing drizzled on top, displayed on a white cake stand in a bright kitchen setting.
  1. Transfer the cake to a cake stand or plate and pour the glaze over the top.

GOTTA RUN?

Bookmark this recipe for later!

SWAP IT OUT

For the Cake

  • Flour:
    Use cake flour (2 ¾ cups) for a softer crumb or a 1:1 gluten-free baking blend for a gluten-free version.
  • Butter:
    Substitute with 1 cup of coconut oil or 1 cup of margarine for a dairy-free version. Note that coconut oil will give a subtle tropical flavor.
  • Milk:
    Use almond milk, oat milk, or buttermilk (for tang) in equal measure.
  • Honey:
    Try maple syrup or agave nectar (slightly thinner, so reduce liquid by 1-2 tbsp).
  • Eggs:
    Replace with 3 flax eggs (3 tablespoon ground flax + 9 tablespoon water, set for 10 min) for a vegan option.
  • Lemon juice/zest:
    Lime or orange works well for a different citrus note.

For the Glaze

  • Powdered sugar:
    Make your own by blending granulated sugar with a little cornstarch.
  • Lemon juice:
    Mix half lemon and half orange juice for a sweeter, milder glaze.

CHANGE IT UP

Lavender Honey Lemon Cake: Add 1 teaspoon of dried culinary lavender to the batter or glaze for a floral twist.

Poppy Seed Honey Lemon Cake: Stir 2 tablespoons of poppy seeds into the batter for texture and contrast.

Honey Almond Lemon Cake: Mix ½ cup of finely ground almonds into the flour or top the glaze with toasted sliced almonds.

Tea-Infused Cake: Steep your milk with Earl Grey or chamomile tea for 10 minutes, strain, then cool before adding.

Mini Bundt or Cupcake Version: Bake in mini bundt pans or muffin tins (adjust bake time to ~20-25 minutes).

Storage

Room Temperature

  • Keeps 1-2 days in an airtight container.
  • Store in a cool, dry place away from sunlight.
  • Add a small piece of bread inside the container to keep it moist.

Refrigerator

  • Lasts 3-5 days wrapped tightly or covered.
  • Bring to room temperature before serving for best texture.
  • Microwave slices 10-12 seconds to refresh.

Freezer

  • Freeze up to 3 months, ideally without glaze.
  • Wrap in plastic and foil or a freezer bag.
  • Thaw overnight in the refrigerator, then let sit at room temperature before glazing.
A bundt cake with white icing is displayed on a plate, surrounded by fresh lemons and a yellow napkin.
Print

Honey Lemon Cake

Delightful dense cake sweetened with honey and flavored with lemon.
Course Dessert
Cuisine American
Budget Frugal
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings 8
Calories 530kcal

Equipment

  • Mixer
  • 8" round cake pan
  • Mixing Bowl
  • Medium bowl

Ingredients

For the cake:

  • 2 ½ cups unbleached all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 cup butter (if using unsalted butter, add 1 teaspoon Kosher salt)
  • 1 teaspoon kosher salt
  • 3 large eggs
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1 cup honey

For the glaze:

  • 2 cups powdered sugar
  • 1.2 cup lemon juice freshly squeezed

Instructions

For the Cake:

  • Take the butter and eggs out of the refrigerator ahead of time to allow the butter to soften and the eggs to reach room temperature.
  • Spray the sides and bottom of a round 8" cake pan with baking spray that includes flour. You can also grease and flour the pan if you don't have baking spray.
  • Preheat the oven to 350 degrees
  • Place the flour, baking powder, and salt in a medium bowl and whisk to mix thoroughly. Set the bowl aside.
  • Put the softened butter and room-temperature eggs into a large bowl. Use a stand or hand mixer to beat them until whipped and creamy.
  • Add the milk, vanilla, lemon zest, and lemon juice, and beat until well mixed.
  • Add approximately one-third of the flour mixture into the mixing bowl and mix. Repeat two more times until the wet and dry ingredients are well incorporated.
  • Pour the honey into the batter. Fold it in until it is thoroughly incorporated.
  • Pour the batter into the prepared pan and bake until a wooden skewer or cake tester comes out clean, about 40 minutes.
  • Remove the pan from the oven and let the cake cool in the pan for 15 minutes.
  • After 15 minutes, flip it onto a cooling rack and let it continue cooling. If using a decorative cake pan, flip it again to maintain the design.
  • While the cake is cooling, make the glaze by thoroughly mixing the ½ cup honey with the powdered sugar. Set aside. Transfer the cake to a cake stand or plate and pour the glaze over the top.
  • Serve with additional honey drizzled over the top

Notes

  • Wildflower honey is perfect for this cake. Because so much of the flavor in this cake comes from the honey, use good honey and save the little plastic bear honey for something else.
  • Room temperature ingredients matter: This ensures even mixing and a smooth texture.
  • Do not overmix: Once you add flour, mix only until incorporated to avoid a dense cake.
  • Check early: Start testing at 38 minutes; ovens vary.
  • Glaze consistency: For a thicker glaze, add more powdered sugar; for a drizzle-style, add more lemon juice.
 

Nutrition

Calories: 530kcal | Carbohydrates: 100g | Protein: 8g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 594mg | Potassium: 182mg | Fiber: 1g | Sugar: 37g | Vitamin A: 863IU | Vitamin C: 15mg | Calcium: 110mg | Iron: 2mg

FAQ

Can I make it ahead of time?

Yes! The cake keeps well at room temperature (covered) for up to 2 days or refrigerated for up to 5 days. Glaze before serving for best appearance.

Q: Can I freeze it?

Absolutely. Wrap the unglazed cake tightly in plastic and foil. Freeze up to 3 months. Thaw at room temperature and glaze before serving.

Why did my cake sink in the middle?

It's usually from underbaking, overmixing, or opening the oven door too soon. Ensure your oven is fully preheated and use an oven thermometer for accuracy.

My glaze soaked in too much-what went wrong?

The cake was likely too warm. Let it cool completely before glazing.

Can I reduce the sugar or honey?

You can reduce honey by up to ¼ cup, but it may affect texture and browning. For a lighter flavor, add 2 tablespoons of yogurt to maintain moisture.

Looking for other recipes like this? Try these:

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