This tortellini skillet was first published in December 2017. It was updated and republished in April 2026.

There was a season of life when our evenings were basically a blur of school pickups, sports practices, and church activities. Getting dinner on the table meant finding something quick and easy. Some nights, it looked like a BLT wrap, or slow cooker pulled pork, but this cheesy pasta skillet quickly became a favorite.

Burgers were always a hit in our house, and pasta was the one thing I could count on all the kids to devour happily. So one night, I threw the two together in a skillet, and just like that, this cheeseburger tortellini was born. It was on the table in under 30 minutes and gone even faster.

Honestly, I still make this dinner even though the kids are grown, and the house is quieter. The seasoned beef, crispy bacon, and cheesy sauce wrapped around the soft tortellini are so good. It's the kind of meal that makes you want to go back for seconds before you have even finished your first bowl.

If you love easy dinners like this one, you might want to try this bacon cheeseburger stuffed zucchini for another fun twist on burger night.

Ingredients Needed

You will need the following ingredients to make this cheeseburger tortellini skillet recipe. Scroll down to the printable recipe card for the exact amounts and full instructions.

• Tortellini: I used a bag straight from my freezer and cooked it according to the package directions. Fresh tortellini works great too, and cuts down on prep time.
• Ground Beef: I usually go with an 85% or 90% lean mix. It keeps the flavor without making the sauce greasy.
• Garlic and Red Onion: These cook right into the beef, adding a savory flavor to the dish.
• Tomatoes and Spinach: An easy way to add the fresh vegetables of a burger to a pasta dish.
• Flour: Just a couple of tablespoons help thicken the sauce so it clings to every bite.
• Milk: Keeps the sauce creamy and smooth without being too heavy.
• Cheddar Cheese: This is where the burger flavor really comes through. Shredding it fresh from the block makes a big difference in how well it melts.
• Bacon: Crispy, smoky, and honestly just makes everything better.

How To Make Bacon Cheeseburger Tortellini

This easy skillet dinner comes together in a few simple steps, and the whole thing is on the table in 30 minutes.

1. Cook the tortellini. Boil the frozen tortellini according to the package directions. Drain it well, then drizzle it with olive oil so it does not stick while you prep the other ingredients.
2. Brown the beef. Cook the ground beef, onions, and garlic in a large skillet until the meat is fully cooked. Drain off any excess grease so the cheese sauce stays creamy instead of oily.
3. Add the veggies. Stir in the halved tomatoes and spinach. Cook for a few minutes until the spinach wilts and the tomatoes start to soften and burst.
4. Make it creamy. Sprinkle the flour over the meat mixture and stir for about a minute. Slowly pour in the milk while whisking. Continue stirring and let everything thicken before stirring in most of the shredded cheese. Once it melts, the sauce becomes smooth and extra cheesy.
5. Finish the skillet. Add the cooked pasta and bacon, then toss everything together until coated. Sprinkle the remaining cheese on top, cover the skillet, and let it melt into a delicious, gooey layer.

What To Serve With Skillet Tortellini Meal

This skillet is hearty enough on its own, but we love serving it with other sides to make it go further.

• Bread. A loaf of garlic bread, dinner rolls, or a cheesy focaccia are great for soaking up the cheesy sauce.
• Salad. Serve it with a simple green salad, Caesar salad, or a fresh Caprese veggie salad.
• Vegetables. A pan of roasted vegetables, cauliflower, or green beans adds color to the dinner.
• Dessert. End the night with a pan of fudge brownies or chocolate chip cookies.

Storage Recommendations

Store leftovers in an airtight container in the refrigerator for 3-4 days. To reheat, warm it in a skillet over low heat with a splash of milk to loosen the sauce and make it creamy again.

More Easy Skillet Dinners

• Skillet Ravioli Lasagna
• Cheesy Chicken Pasta
• Sausage Supreme Pasta
• Meat Lover's Pizza Ravioli
• Bacon Mac and Cheese

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Recipe

Cheeseburger Tortellini

Yield: 6-8 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

If your family loves burger night, this cheeseburger tortellini is about to become a new favorite. It is a quick and easy pasta dinner loaded with ground beef, crispy bacon, and a creamy cheddar sauce that pulls it all together. One skillet, 30 minutes, and dinner is done.

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Ingredients

• 1 (19 ounce) bag tortellini, cooked & drained
• 1 tablespoon olive oil
• 1 pound ground hamburger
• ½ cup diced red onions
• 2 tablespoons minced garlic
• 2 cups baby spinach leaves
• 2 cups halved cherry tomatoes
• 1 teaspoon paprika
• 2 tablespoons all purpose flour
• 1 ½ cups 2% milk
• 3 cups triple cheddar cheese, divided
• 1 cup cooked crumbled bacon
• salt and pepper, to taste

Instructions

1. Cook the tortellini according to the package directions. Drain and stir in 1 tablespoon olive oil to keep them from sticking.
2. Cook the hamburger, onions, and garlic in a large skillet until completely cooked through. Drain any excess grease.
3. Add the spinach, tomatoes, and paprika, and cook until the spinach wilts and the tomatoes pop.
4. Sprinkle the mixture with the flour, stir, and cook for 1 minute.
5. Whisk in the milk and cook until slightly thickened. Stir in 2 ¾ cups cheese until melted.
6. Add the pasta and bacon and stir until coated. Sprinkle with the remaining cheese and cover until melted. Season to taste with salt and pepper.

Notes

• Use freshly shredded cheese. Pre-shredded cheese has a coating that keeps it from melting smoothly. Freshly shredded makes the sauce so much creamier.

• Cook the bacon ahead of time. Leftover breakfast bacon works great here and makes weeknight dinner come together quickly.
• Don't overcook the tortellini. Pull it just before it's done since it will continue cooking in the sauce. Nobody wants mushy pasta.
• Stick with lean ground beef. An 85% or 90% mix gives you a great flavor without much grease.
• Drain the meat well. Even with a leaner mix, draining any excess grease before adding the flour keeps the sauce from getting oily.
• Let the sauce thicken first. Give the milk and cheese a minute to come together before adding the pasta so it coats everything nicely.
• Taste before you season. The bacon and cheese add saltiness to the dish, so wait until the end before reaching for the salt shaker.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 785Total Fat: 52gSaturated Fat: 25gUnsaturated Fat: 27gCholesterol: 163mgSodium: 1444mgCarbohydrates: 31gFiber: 3gSugar: 6gProtein: 47g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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If you enjoy the flavor of carrot cake, try our carrot cream cheese muffins or carrot cake bars.

The post for carrot coconut bread was first published in November 2011. The photos were updated in April 2019 and republished in April 2026.

I've always loved carrot cake. It's usually my go-to dessert when we go out to dinner. I just cannot resist the mix of spices, sweet carrots, and cream cheese frosting.

That's exactly why I don't make this carrot cake sheet cake at home anymore. Because I'm the one sneaking bites for breakfast until it's gone. I mean, it's got fruit and veggies, so that makes it acceptable, right?

So instead, I took all the flavors I love from this carrot bundt cake and baked them in a bread pan. Somehow baking it in this shape makes it feel more like a breakfast treat.

Of course, once I added frosting and toasted coconut on top, my husband was quick to point out that it still looked like cake. But I'm ignoring that and happily calling it carrot cake bread while enjoying it with my morning coffee.

Ingredients Needed

This carrot bread recipe uses simple ingredients found in most kitchens, plus fresh carrots. Scroll down to the printable recipe card for the exact amounts and complete instructions.

• Vegetable Oil: Choose a neutral flavor, such as avocado or canola oil. You can also use melted coconut oil to give it a stronger coconut flavor.
• Sugar: I use a mix of granulated and brown sugar to sweeten this loaf cake.
• Large Eggs: Provide richness and liquid for the batter.
• Sour Cream: I love using this ingredient in quick breads because it adds tenderness and moisture. Greek yogurt can be used instead.
• Coconut Extract and Salt: For flavor and balance. Vanilla extract can also be used.
• All-purpose Flour: Spoon and fluff before measuring, or use a kitchen scale in order to add the correct amount.
• Baking Soda and Baking Powder: Using both provides the best lift in this loaf.
• Spices: The combination of cinnamon, nutmeg, and cloves gives it a warm, spicy flavor.
• Carrots: Buy large carrots, then peel and shred them for the best moisture content in the batter.
• Coconut: I use the sweetened flakes for texture and toasting.
• Cream Cheese Glaze: Powdered sugar, cream cheese, and milk create a sweet topping.

How To Make Carrot Cake Bread

One of my favorite things about this carrot quick bread is how simple it is to make. Everything mixes together quickly in one bowl, and before you know it, the loaf is headed into the oven.

1. Mix the batter. Beat the wet ingredients in a large bowl until smooth and creamy. Stir in the dry ingredients just until combined.
2. Add the mixins. Gently stir in the grated carrots and shredded coconut.
3. Bake and cool. Spoon the cake batter into the prepared loaf pan. Bake until a toothpick inserted in the center comes out with a few moist crumbs. Let it cool for 10 minutes, then flip it out onto a wire rack.
4. Frost and finish. Spread cream cheese icing on the cooled carrot bread, then sprinkle more coconut on top.

Storing and Freezing

In the Refrigerator: Since this carrot cake loaf has cream cheese frosting, place it in a sealed container. Keep it in the fridge for 3 to 4 days. Let it come to room temperature before serving.

In the Freezer: Wrap the unfrosted loaf in plastic wrap and place it in a freezer-safe bag. Freeze for 2-3 months. Thaw in the fridge overnight before frosting and serving.

More Quick Bread Recipes

• Marble Loaf Cake
• Double Chocolate Zucchini Bread
• Birthday Cake Banana Bread
• Lemon Loaf
• Orange Poppy Seed Bread

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Recipe

Carrot Cake Bread

Yield: 12 slices

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

This carrot cake bread has everything you love about classic carrot cake baked into the perfect breakfast loaf. Each slice is soft, full of warm spices and coconut, and topped with creamy frosting. Whether you call it cake or bread, it always disappears fast!

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Ingredients

For the Bread

Toggle ingredient group

• ½ cup vegetable oil
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon coconut extract
• ½ cup sour cream
• 1 ¼ cups freshly shredded carrots
• 1 cup sweetened coconut
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• ½ teaspoon table salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 ¼ cups all purpose flour (150g)

For the Glaze

Toggle ingredient group

• 2 ounces cream cheese, softened
• ¼ teaspoon rum extract
• 1 tablespoon milk
• ¼ teaspoon table salt
• 1 cup powdered sugar
• ¼ cup toasted coconut

Instructions

1. Preheat oven to 350°F. Spray an 8 ½ x 5 loaf pan with nonstick baking spray.
2. Beat the oil, sugars, eggs, extract, and sour cream together until creamy.
3. Stir together the cinnamon, nutmeg, cloves, salt, baking powder, baking soda, and flour. Slowly add it to the wet ingredients until mixed in.
4. Gently stir in the carrots and coconut.
5. Spoon the batter into the prepared pan. Bake for 60 minutes, or until a toothpick comes out with a few crumbs on it. If it starts to get dark on top, you can cover the bread with foil for the last 10 minutes of baking.
6. Remove from the oven and let cool in the pan for 15 minutes, then flip out onto a plate to cool completely.
7. Stir together the cream cheese, extract, and salt with a fork. Slowly mix in the powdered sugar and milk until creamy.
8. Spread on top of the cooled bread. Top with toasted coconut right away. Let set. Store covered in the refrigerator.

Notes

*You can also bake this recipe in three small mini loaf pans. Bake at 350 degrees for 40-45 minutes or until a toothpick comes out with a few crumbs on it.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 511Total Fat: 23gSaturated Fat: 10gUnsaturated Fat: 12gCholesterol: 42mgSodium: 380mgCarbohydrates: 74gFiber: 4gSugar: 47gProtein: 5g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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The post Carrot Cake Bread appeared first on Inside BruCrew Life.

If you love raspberries, try our raspberry crumble cookies or raspberry thumbprints.

The recipe for raspberry cookies was first published in August 2011. The photos and post were updated and republished in March 2026.

I love baking treats that have an unexpected but delicious surprise inside. My latest creation is these raspberry filled cookies, and I think you will really like them. From the outside, they look like simple sugar cookies. But once you take a bite, you'll discover a pocket of fruit filling that is so good.

I started with the same recipe I used for my Nutella stuffed cookies. However, this time, I filled them with my homemade raspberry pie filling. To decorate them, I added a drizzle of dark chocolate and crushed freeze-dried raspberries. They look really fancy, but honestly, they are so easy to make.

The best part? These raspberry cookies get better the longer they sit because the filling inside keeps them soft and tender. Although don't be surprised if they disappear in a hurry! That raspberry center gets everyone!

Ingredients Needed

These raspberry treats are easy to make with simple ingredients. Scroll down to the printable recipe card for the exact amounts and full instructions.

• Unsalted Butter: Set the butter out ahead of time so it can soften to room temperature before mixing.
• Sugar: The combination of brown sugar and granulated sugar sweetens the dough and keeps it soft.
• Egg and Milk: Adds moisture to hold everything together. Any variety of dairy-free milk will also work.
• Vanilla Extract, Cinnamon, and Salt: Adds flavor.
• All-purpose Flour: Fluff and scoop the flour or use a kitchen scale to avoid adding too much.
• Cornstarch: Keeps baked goods extra soft.
• Baking Soda: Provides the right amount of lift and spread while the dough is baking.
• Quick Oats: Adds a slightly chewy texture and a subtle nutty flavor.
• Raspberry Pie Filling: I like using my homemade filling, but the store-bought canned stuff works too.
• Dark Chocolate: My go-to is the Ghirardelli melting wafers because they melt and taste great. Dark chocolate chips or almond bark are fine, too.
• Freeze-Dried Raspberries: These are totally optional, but I love the color and taste they add. I usually find them at Trader Joe's or Target.

How To Make Raspberry Filled Cookies

Make the raspberry filling ahead of time. It needs time to cool and thicken before you add it to the center of the dough.

1. Prepare the cookie dough. Beat the butter and sugars in a large mixing bowl until creamy. Add the egg, milk, and vanilla and mix again. Slowly mix in the dry ingredients until a soft dough forms.
2. Shape and fill the cookies. Use a small cookie scoop to make 30 balls. Press the dough balls flat, slightly rolling the edges up for a lip. Spoon the raspberry filling into the center, then cover with another flattened dough ball. Pinch the edges shut, shape into a ball, and roll in sugar.
3. Bake and cool. Place the cookie dough balls on a baking sheet and place in a preheated oven. Bake until the edges are set and the centers are soft. Let the cookies sit on the hot pan for a few minutes before moving them to a wire rack to cool completely.
4. Decorate. Drizzle melted chocolate over the cooled cookies, then sprinkle crushed freeze-dried raspberries on top. This makes them look extra special and hints at what is inside.

Storing and Freezing

On the Counter: Keep the cookies in an airtight container at room temperature for up to a week. If you have any left after that, place the container in the fridge.

In the Freezer: Wrap the baked cookies in plastic wrap and then place them in a freezer bag. Freeze for 2-3 months. Thaw on the counter before serving.

More Cookie Recipes With Fun Centers

• Rolo Cookies
• Chocolate Covered Cherry Cookies
• Reese's Chocolate Chip Cookies
• Chocolate Bon Bon Cookies
• Red Velvet Peppermint Pattie Cookies

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Recipe

Raspberry Filled Cookies

Yield: 15 cookies

Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

These raspberry filled cookies are soft, sweet, and just a little bit fancy without being complicated. A homemade raspberry filling and dark chocolate drizzles make the sugar cookies stand out on any dessert tray. Everyone will be asking for more after one bite, so you'll want to make them again and again.

Print

Ingredients

• ½ cup unsalted butter, softened
• ½ cup packed light brown sugar
• ½ cup granulated sugar, divided
• 1 large egg
• 1 ½ tablespoons milk
• 1 teaspoon vanilla extract
• 2 ¼ cups all purpose flour (270g)
• ½ cup quick oats
• 1 tablespoon cornstarch
• ½ teaspoon baking soda
• ½ teaspoon table salt
• ⅛ teaspoon cinnamon
• ½ cup raspberry pie filling
• ⅓ cup dark chocolate melting wafers
• 2 tablespoons freeze-dried raspberries

Instructions

1. Preheat oven to 375°F. Line a sheet pan with a Silpat or parchment paper.
2. Beat butter, brown sugar, and ¼ cup granulated sugar in a large mixing bowl until creamy. Add the egg, milk, and vanilla and mix again.
3. Slowly add the baking soda, salt, cornstarch, oats, and flour until a soft dough forms.
4. Use a 1-tablespoon scoop to make 30 dough balls. Press 15 balls flat and divide the pie filling into the center.
5. Press the remaining 15 dough balls flat, then cover them with the dough. Pinch the edges to seal them shut, then roll each one back into a ball. Roll each ball in the remaining granulated sugar.
6. Place the balls on the prepared baking sheet and bake for 10 minutes. Let cool on the hot pan for 2-3 minutes, then place on a wire rack to cool completely.
7. Place the chocolate wafers in a microwave-safe bowl. Heat for 30 seconds, stir until creamy. Heat again if needed. Spoon into a plastic bag and cut one corner off. Drizzle over the tops of the cookies, then sprinkle with crushed freeze-dried raspberry pieces.

Notes

1. Make the filling a day ahead of time, as it needs to be completely chilled.

• Use a 1-tablespoon cookie scoop to measure equal portions of dough for consistent size and baking.
• Do not overfill the center, or it may leak out while baking.
• The key to the perfect center is to seal the dough completely around it. Press the edges, then pinch all the way around before rolling into a ball.
• Let the cookies sit overnight for the best flavor and texture.

Nutrition Information:

Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 339Total Fat: 10gSaturated Fat: 6gUnsaturated Fat: 5gCholesterol: 32mgSodium: 163mgCarbohydrates: 55gFiber: 2gSugar: 21gProtein: 6g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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The post Raspberry Filled Cookies appeared first on Inside BruCrew Life.

I feel like I say this every time I make a new fruit filling, but homemade really is so much better. Once you realize how easy it is to make pie filling on the stovetop, those canned ones just don't compare anymore.

Since I have already made blueberry, cherry, peach, and blackberry pie filling, it was time to add a raspberry version to the list. It's not one I see in stores very often, and I love the sweet, slightly tart flavor and the bright pop of color that raspberry pie filling adds to desserts.

Of course, it took a little testing to get it just right. My first batch was too runny and did not set up the way I wanted. Raspberries release more juice as they cook, and they are more delicate than blackberries, so I needed to make a few adjustments.

I reduced the water and lemon juice, which made a big difference in the texture. It thickened perfectly, while staying soft and spoonable, just how I like it.

This glossy raspberry filling is great for swirling into cheesecake and making a dump cake or berry crisp. My favorite is to spoon it over a scoop of vanilla ice cream when I'm craving something sweet.

Ingredients Needed

You only need a few simple ingredients to make this raspberry pie filling recipe. Scroll down to the printable recipe card for the exact amounts and full instructions.

• Juicy Raspberries: You will need 12 ounces of fresh or frozen berries.
• Granulated Sugar: Sweetens the filling.
• Salt: Balances out the sweet and tart flavors in the filling.
• Lemon Juice: Brightens the flavor of the fruit.
• Cornstarch: This thickening agent is one of the most common for thickening liquids.

How To Make Raspberry Pie Filling

This pie filling recipe comes together in minutes in one saucepan. Make sure you allow enough time for it to cool completely and thicken.

1. Cook the berries. Add the raspberries, sugar, and cold water to a pan. Heat over medium heat until the berries break down and release their juices.
2. Make a cornstarch slurry. Whisk the lemon juice and cornstarch in a small bowl until dissolved.
3. Thicken the filling. Stir the lemon mixture into the berries. Then simmer, stirring, over low heat until the filling thickens and looks glossy.
4. Cool and refrigerate. Remove the pan from the heat and pour the fruit filling into a glass bowl. Let it cool for 15 minutes, then press a piece of plastic wrap directly onto the surface to keep a skin from forming. Once it comes to room temperature, refrigerate for at least 4 hours.

Storing and Freezing

In the Refrigerator: Store the pie filling in a tightly sealed container for up to one week. It can be used in any recipe that calls for raspberry pie filling.

In the Freezer: Spoon the filling into a freezer-safe bag or container and freeze for 2-3 months. Thaw overnight in the fridge, then pour off any excess liquid before using.

Ways To Use Homemade Raspberry Pie Filling

• Serve these mini puff pancakes with filling and whipped cream.
• Layer it with no bake cheesecake in white chocolate raspberry parfaits.
• Bake spoonfuls into these raspberry filled cookies.
• Use it as a topping for waffles, pancakes, or French toast.
• Hide the filling in the center of these raspberry filled chocolate cupcakes.
• Spread it on biscuits, toast, or English muffins.
• Bake a delicious raspberry pie. Toss 2 cups of fresh berries with 1 tablespoon cornstarch, then gently stir them into the cooled filling. Bake in a double pie crust at 425° for 20 minutes, then lower the temperature to 375° and bake another 35 minutes.

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Recipe

Raspberry Pie Filling

Yield: 1 ½ cups

Prep Time: 15 minutes

Total Time: 15 minutes

This raspberry pie filling is easy to make and bursting with fresh berry flavor. You can use it in any dessert that calls for pie filling. And once you make it from scratch, it is hard to go back to the canned version.

Print

Ingredients

• 12 ounces fresh raspberries
• 1 tablespoon water
• ¼ cup granulated sugar
• ¼ teaspoon table salt
• 1 tablespoon cornstarch*
• 1 tablespoon lemon juice

Instructions

1. Add the berries, water, sugar, and salt to a small saucepan. Heat over medium heat for 6-7 minutes or until the berries pop and release all their juices.
2. Whisk the lemon juice and cornstarch in a small bowl until dissolved. Stir it into the berry mixture.
3. Continue cooking and stirring for another 3-5 minutes until it thickens slightly.
4. Remove and pour into a glass bowl. After 15 minutes, press a piece of plastic wrap directly on the surface to keep skin from forming.
5. Once the bowl is room temperature, place it in the fridge to chill and thicken.

Notes

• Use 1 tablespoon of cornstarch for a looser set pie filling. Use 2 tablespoons of cornstarch for a thicker filling.
• If fresh berries are out of season or expensive, use frozen raspberries. Thaw the fruit completely, then drain all the liquid thoroughly. Use two tablespoons of cornstarch to thicken the thawed berries.

• Adjust the amount of sugar in the recipe if your berries are sweet or tart. You want the fruit flavor to shine through.
• Stir constantly as you add the cornstarch to avoid lumps. Also, make sure you cook it long enough to prevent having a runny pie filling.
• The pie filling will only be slightly thick when you remove it from the stovetop. It will thicken more after it cools.
• Let the mixture cool completely before using, so it thickens properly. I recommend refrigerating for at least 4 hours or overnight.

Nutrition Information:

Yield: 12 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 80Total Fat: 0gUnsaturated Fat: 0gSodium: 92mgCarbohydrates: 19gFiber: 4gSugar: 13gProtein: 1g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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The post Raspberry Pie Filling appeared first on Inside BruCrew Life.

Love baking with citrus? Try our orange blueberry crumble cake or cranberry orange muffins next.

This orange poppy seed bread was first published in June 2017. I updated the photos and text, then republished it in March 2026.

Living in Florida means fresh oranges are always easy to find, but this time of year is my favorite. February and March are peak citrus season, so I get even more excited to bake with them.

I've made quite a few citrus recipes over the years, like my orange donuts and orange sweet rolls. But this loaf definitely took a little more work to get just right. This simple recipe turned into multiple test batches. Some were gummy, some were dry, and I almost gave up.

But I still had too many oranges on my counter to quit. Plus, I love how my kitchen smells after juicing and zesting oranges, so I kept testing. The game changer was adding a little sour cream to the batter!

That addition gave this orange poppy seed bread a softer texture and just the right amount of moisture. It's soft, moist, and packed with citrus flavor in every bite.

Ingredients Needed

This orange loaf recipe uses basic ingredients found in most kitchens. Just pick up some oranges and poppy seeds before you begin. Scroll down to find the printable recipe card at the bottom of the post.

• Granulated Sugar: Sweetens the batter.
• Vegetable Oil: Adds tenderness and moisture to the loaf. For best results, use canola, avocado, or melted coconut oil.
• Navel Oranges: For this recipe, you will need 4 medium to large oranges for the zest and juice.
• Large Egg: Provides richness and lift as it bakes.
• Sour Cream: I love using this ingredient in quick breads because it adds tenderness and moisture. You can also use Greek yogurt if that's what you have.
• Extracts: The combination of vanilla extract and orange extract enhances the citrus flavor.
• All Purpose Flour: Adds structure to the other ingredients. Fluff and spoon or use a kitchen scale for best results.
• Baking Powder and Baking Soda: Using both provides the right lift during baking.
• Buttermilk: Adds extra liquid to the batter and a tangy flavor.
• Poppy Seeds: Add a slightly nutty flavor and a tiny crunch, and make the bread look pretty.
• Simple Orange Glaze: Powdered sugar and orange juice create a sweet topping.

How To Make Orange Poppy Seed Bread

This orange quick bread is easy to make with one bowl and a mixer. Follow these simple steps, and you will have a delicious loaf in the oven before you know it.

1. Stir the sugar and orange zest in a large bowl, then stir in the oil. Add the egg, extracts, and sour cream, then mix again.
2. Add the dry ingredients and buttermilk to the sugar mixture and beat just until everything is combined. Do not overmix!
3. Gently stir the poppy seeds into the batter, then pour it into a prepared bread pan.
4. Bake in a preheated oven until a toothpick inserted in the center comes out with a few moist crumbs. Allow the bread to cool in the hot pan for 10 minutes, then flip it onto a wire rack to cool completely.

BruCrew Tips

• Prep your loaf pan. Spray it with nonstick baking spray, then sprinkle granulated sugar on the bottom and sides. This gives the baked bread a sweet, crunchy exterior.
• Use fresh oranges for the best flavor. Remove the zest first, then roll them gently on the counter to release the juices.
• Infuse the sugar. Rubbing the sugar and zest first releases the oils, which absorb into the sugar, making the orange flavor stronger.
• Do not overmix! Too much mixing creates a tough, dense bread.
• Let the bread cool completely. If it is slightly warm, the glaze can melt and slide right off.
• Serving suggestions for brunch. Serve the quick bread with a pitcher of pineapple orange punch.

Storing and Freezing

On the Counter: Store the orange quick bread in an airtight container at room temperature for 3-4 days.

In the Freezer: Skip the glaze and freeze the whole loaf or slices of bread in layers of plastic wrap. Place the wrapped bread in a freezer-safe bag and freeze for 2-3 months. Thaw before frosting and serving.

More Sweet Bread Recipes

• Marble Loaf Cake
• Lemon Loaf
• Birthday Cake Banana Bread
• Pistachio Bread
• Pineapple Zucchini Bread

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Recipe

Orange Poppy Seed Bread

Yield: 12 Slices

Prep Time: 25 minutes

Cook Time: 53 minutes

Total Time: 1 hour 18 minutes

This orange poppy seed bread is soft, bright, and full of citrus flavor. The tender crumb, little crunch from the poppy seeds, and sweet orange glaze on top make every slice so good. It's easy to make and great for breakfast, an afternoon snack, or a simple dessert.

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Ingredients

For the Bread

Toggle ingredient group

• 1 cup granulated sugar
• zest from 4 oranges
• ⅓ cup vegetable oil
• ¼ cup sour cream
• 1 large egg
• 1 teaspoon orange extract
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• ½ cup fresh-squeezed orange juice, 4 large oranges
• 2 ½ cups all-purpose flour (300g)
• 1 teaspoon table salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 tablespoon poppy seeds

For the Frosting

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• 1 cup powdered sugar
• 1 tablespoon orange juice, plus 1 teaspoon

Instructions

1. Preheat the oven to 350°F. Spray a metal 9x5 loaf pan with nonstick spray. Sprinkle the bottom and sides with sugar, then pour off the excess.
2. Mix the sugar and orange zest until thoroughly combined. Stir in the oil. Add the egg, sour cream, and extracts and mix until creamy.
3. Stir together the flour, salt, baking powder, and baking soda.
4. Add the dry ingredients alternately with the orange juice and buttermilk. Continue mixing until everything is mixed in.
5. Gently stir in the poppy seeds, then pour the batter into the prepared pan. Bake for 53-55 minutes or until a knife inserted in the center comes out mostly clean.
6. Let the bread cool in the pan for 10 minutes, then flip it out carefully onto a plate. Let it cool completely.
7. Whisk together the powdered sugar and 1 tablespoon juice. Add the additional juice if needed. Spread on top of the cooled loaf and let it set before cutting.

Notes

• Prep your loaf pan. Spray it with nonstick baking spray, then sprinkle granulated sugar on the bottom and sides. This gives the baked bread a sweet, crunchy exterior.

• Use fresh oranges for the best flavor. Remove the zest first, then roll them gently on the counter to release the juices.
• Infuse the sugar. Rubbing the sugar and zest first releases the oils, which absorb into the sugar, making the orange flavor stronger.
• Do not overmix! Too much mixing creates a tough, dense bread.
• Let the bread cool completely. If it is slightly warm, the glaze can melt and slide right off.
• Serving suggestions for brunch. Serve the quick bread with a pitcher of pineapple orange punch.

Recommended Products

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  OXO Good Grips Zester and Grater
• 
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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 448Total Fat: 10gSaturated Fat: 1gUnsaturated Fat: 8gCholesterol: 19mgSodium: 327mgCarbohydrates: 84gFiber: 2gSugar: 43gProtein: 7g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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This Twix fudge or java twix oatmeal bars are other fun recipes to try if you like using candy bars in your treats.

Twix candy bars have always been one of my favorites. They are definitely in my top three. Something about those buttery shortbread cookies, caramel, and chocolate just gets me.

So, when I started thinking about making a new cookie, I wanted to include those flavors. Thumbprints have always been one of my favorite treats to bake. These chocolate raspberry thumbprint cookies are ones I make every holiday, and they never last long. That sweet center makes them hard to resist.

For this new recipe, I wanted a shortbread base, so I used my raspberry thumbprint cookies as a starting point. Then I skipped the jam and filled the centers with gooey caramel. Chocolate drizzles added the perfect touch, making them look so pretty.

These little Twix thumbprint cookies turned out so good and will definitely be a regular in our kitchen. They are basically the cookie version of the candy bars.

Ingredients Needed

You only need a few simple ingredients to make these caramel thumbprint cookies. Scroll down to the printable recipe card to see the full amounts and complete instructions.

• Unsalted Butter: Set it out ahead of time to soften. Room temperature butter is easier to mix with other ingredients. You can substitute salted butter and skip the extra salt.
• Sugar: This recipe uses granulated and light brown sugar to sweeten the dough and keep it soft.
• Large Egg: Provides the moisture needed to bind ingredients.
• Vanilla Extract and Salt: Adds flavor.
• All-purpose Flour: Too much flour can cause the dough to crack. Spoon and level the flour, or use a kitchen scale for best results.
• Caramel: Look for soft caramel candies like Werthers or Kraft caramels. These candies firm back up after melting, so the caramel stays put in the center of the cookie.
• Heavy Cream: Helps melt and thin the soft caramels, making it easy to fill the centers.
• Chocolate: I used Ghirardelli melting wafers, but semi-sweet chocolate chips will work too.

How To Make Twix Thumbprint Cookies

These cookies come together quickly with a stand mixer and a baking sheet.

1. Make the cookie dough. Beat the butter until creamy and smooth. Mix in the vanilla and egg. Slowly add the flour and salt until a soft dough forms.
2. Create the thumbprints. Scoop the dough into even portions and roll each into a ball on a cookie sheet. Press an indent into the center of each ball using a round measuring spoon or your thumb. Refrigerate for at least 30 minutes.
3. Bake and cool. Bake the cookies until the edges are set but not browned. Let them cool completely on a wire rack before filling.
4. Add the filling. Melt the caramel with a little cream until smooth, then spoon it into the cooled cookie centers. Melt the chocolate in a microwave-safe bowl, then drizzle it over the tops. Let it set before serving or storing.

Storing and Freezing

On the Counter: Keep the cookies at room temperature in a cool, dry place for 4-5 days. Try to keep them in a single layer so they don't stick together, or place parchment paper between layers.

In the Freezer: Wrap the baked cookies in plastic wrap, then place them in a freezer-safe bag or container. Freeze for 2-3 months. Thaw overnight before filling the centers.

More Cookie Recipes

• Raspberry Crumble Cookies
• Nutella Stuffed Cookies
• Chocolate Cherry Cookies
• Glazed Toffee Cookies
• Tiramisu Cookies

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Recipe

Twix Thumbprint Cookies

Yield: 24

Prep Time: 20 minutes

Cook Time: 14 minutes

Additional Time: 40 minutes

Total Time: 1 hour 14 minutes

If you love Twix bars, you need to make these Twix thumbprint cookies. The soft, buttery cookies are filled with a creamy caramel and then drizzled with melted chocolate. Every bite tastes like your favorite candy bar in cookie form. They are simple enough for everyday baking, but festive for holiday trays.

Print

Ingredients

• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• ⅓ cup packed light brown sugar
• ½ teaspoon table salt
• 1 large egg
• 1 teaspoon vanilla extract
• 3 cups all purpose flour (360g)
• 24 soft caramel candies, unwrapped (I used Werthers Originals)
• 1 tablespoon + 1 teaspoon heavy whipping cream
• ¼ cup dark chocolate melting wafers

Instructions

1. Beat the softened butter and sugars in a large mixing bowl until smooth and creamy. Add the salt, egg, and vanilla and mix again.
2. Slowly mix in the flour. It will be crumbly at first, but just keep mixing until a soft dough forms.
3. Use a 1-tablespoon scoop to make 24 even dough balls. Place on a parchment-lined tray. Dip a teaspoon measuring spoon in flour and press an indent into each ball. Place the pan in the refrigerator for 30 minutes.
4. Preheat oven to 350°F while dough is chilling.
5. Bake 12 cookies at a time on a baking sheet. Let them cool for 10 minutes on the hot pan.
6. If needed, use the teaspoon to press into the centers. Be careful not to press too hard, or the cookies will crack. Remove and place on a wire rack to cool completely.
7. Place the unwrapped caramels and cream in a small saucepan over low heat. Stir until melted and creamy. Use a small spoon to fill the centers of the cookies. Let set.
8. Use a microwave-safe bowl to heat the melting chocolate for 30 seconds. Stir until melted and creamy. Heat again for 20 seconds if needed. Spoon into a plastic bag and cut one corner off. Drizzle over the cookies.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 332Total Fat: 10gSaturated Fat: 6gUnsaturated Fat: 4gCholesterol: 31mgSodium: 191mgCarbohydrates: 58gFiber: 1gSugar: 33gProtein: 4g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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If baking with coffee is your thing, you might also enjoy this salted caramel mocha bundt cake or these mocha brownies.

These mocha fudge cupcakes were first published in April 2013. I took new photos and updated the text, then it was republished in March 2026.

Coffee is definitely my go-to drink. Every morning starts with a hot cup, then in the afternoon, I make an iced latte for a little pick-me-up.

So, it's no surprise that my love for coffee also finds its way into my baking. Some of my favorite coffee desserts are espresso brownies and this coffee bundt cake.

Recently, I baked cupcakes using a chocolate cake mix, but I replaced the water with brewed coffee for a richer flavor. Then I made them even better by filling the centers with hot fudge before adding espresso frosting!

Chocolate and coffee belong together, and these mocha cupcakes prove it. One bite, and you will wonder where they have been all your life!

Ingredients Needed

Here are the basic ingredients you will need to make this mocha cupcake recipe. Scroll down to the recipe card to find the exact amounts and full instructions.

• Dark Chocolate Cake Mix: A store-bought mix saves time in the kitchen. Feel free to use your favorite homemade chocolate cupcake recipe.
• Instant Chocolate Pudding Mix: Gives the baked goods a delicious, moist texture.
• Coffee: Use any regular or decaf coffee you like. Brew it extra strong, then let the hot coffee cool before adding it to the dry ingredients. You can also use instant coffee granules and hot water.
• Eggs and Vegetable Oil: Choose large eggs and a neutral oil to add moisture.
• Espresso Frosting: A tasty twist on my vanilla buttercream frosting recipe. It uses instant espresso dissolved in cream.
• Toppings: A sprinkle of espresso powder and a chocolate-covered coffee bean add a fun finish.

How To Make Mocha Cupcakes

These fudge-filled mocha cupcakes look impressive but are surprisingly easy to make. Follow our easy step-by-step instructions, and you will be snacking on glorious cupcakes in no time.

1. Bake the cupcakes. Place the cake mix, pudding mix, eggs, oil, and brewed coffee in a large bowl and mix until combined. Place 24 cupcake liners in a muffin tin and evenly fill each one. Bake until done, then place on a wire rack to cool completely.
2. Add the hot fudge filling. Use a cupcake corer or small knife to remove the center of each mini cake. Spoon or pipe hot fudge sauce into the center of each one.
3. Make the espresso frosting. Beat the butter until creamy. Dissolve the espresso powder in the cream. Slowly mix in the coffee mixture, vanilla extract, and powdered sugar until light and fluffy.
4. Decorate and serve. Fill a piping bag fitted with a 1M icing tip, then swirl onto each cupcake. Sprinkle with espresso powder and top with chocolate coffee beans.

Storing and Freezing

Counter. Once the cupcakes are frosted, keep them in an airtight container on the counter for 2-3 days.

Refrigerator. Keep the container of cupcakes in the fridge for 4-5 days. Let refrigerated cupcakes sit at room temperature for a bit before serving so the frosting can soften.

Freezer. Wrap unfrosted cupcakes in plastic wrap or place them in a freezer bag, then freeze for 2-3 months. Thaw overnight before adding frosting and toppings.

More Coffee-Inspired Desserts

• Mocha Cookie Crumble Cupcakes
• Coffee Brownies
• Salted Caramel Chocolate Cupcakes
• Hot Fudge Mocha Milkshake
• Salted Caramel Coffee Float

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Recipe

Mocha Cupcakes with Espresso Frosting

Yield: 24 cupcakes

Prep Time: 20 minutes

Cook Time: 22 minutes

Total Time: 42 minutes

If you love coffee, these mocha cupcakes definitely belong on your baking list. The soft chocolate cupcakes are made with coffee for extra mocha flavor, filled with hot fudge, and topped with a swirl of creamy espresso buttercream. It's the perfect dessert for coffee lovers.

Print

Ingredients

For the Cupcakes

Toggle ingredient group

• 1 (15.25 oz) chocolate cake mix
• 1 (3.4 oz) box instant chocolate pudding
• 1 cup strong brewed coffee, cooled
• 4 large eggs
• ½ cup canola oil
• ½ cup hot fudge

For the Espresso Buttercream

Toggle ingredient group

• 2cups unsalted butter, softened
• 4 tablespoons instant espresso granules
• 10 tablespoons heavy whipping cream
• 2 teaspoon2 vanilla extract
• 1 teaspoon table salt
• 8 cups powdered sugar
• 24 chocolate covered coffee beans

Instructions

1. Preheat oven to 325°F. Place 24 liners in two pans.
2. Add cake mix, pudding mix, cooled coffee, eggs, and oil to a large mixing bowl. Beat until combined. Spoon evenly into the prepared liners.
3. Bake 20-22 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Remove and place on a wire rack to cool completely.
4. After cupcakes have cooled, scoop out the center of the cupcake. Fill with a spoonful of hot fudge.
5. In a mixing bowl, cream the butter for 2-3 minutes. Dissolve the espresso granules in the cream while you are waiting.
6. Add the cream, vanilla, and salt to the creamed butter and beat again. Slowly add the powdered sugar until all of it has been added.
7. Beat the frosting for another 1-2 minutes until light and fluffy. Spread or pipe onto the cooled cupcakes. Sprinkle with espresso powder and top with a chocolate coffee bean.

Notes

• Use a very strong brewed coffee for the best flavor. A darker roaster will make the chocolate taste richer.

• I love using a cookie scoop to fill the cupcake liners evenly.
• Make sure the cupcakes are completely cool before adding the filling and frosting.
• Use a cupcake corer to cut the centers out perfectly. A spoon, paring knife, melon corer, or the bottom of a round icing tip will also work.
• If you want bakery-style swirls, use a piping bag and a large 1M icing tip when frosting the cupcakes.
• This frosting recipe makes enough for a large swirl on top of the cupcakes. If you pipe smaller swirls, you will have leftovers.

Variations

• Use a vanilla cake mix, like in these frappuccino cupcakes.
• Add ½ cup mini chocolate chips to the batter before baking.
• Fill the centers with caramel instead of hot fudge.
• Drizzle melted chocolate over the frosting.
• Make mocha coconut cupcakes by decorating with coconut frosting and toasted coconut.

Recommended Products

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• 
  Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan (2, STANDARD)

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 374Total Fat: 18gSaturated Fat: 8gUnsaturated Fat: 10gCholesterol: 59mgSodium: 110mgCarbohydrates: 50gFiber: 0gSugar: 46gProtein: 2g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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The post Mocha Cupcakes appeared first on Inside BruCrew Life.

If you love mint desserts, try this mint chip ice cream cake or this mint Oreo fudge next.

The post for chocolate mint sugar cookie bars was first published in January 2015. The text and photos were updated and republished in March 2026.

Sugar cookie bars have quickly become my favorite shortcut in the kitchen. Instead of rolling dough, cutting shapes, and spending hours decorating individual cookies, I just press the dough into a pan and bake.

Over the years, I've made quite a few fun versions, like lemon cookie bars, unicorn bars, and s'mores cookie bars.

Right now, I can't get enough of these chocolate mint bars! They have a fluffy mint frosting on top of a soft, chewy cookie base. Instead of sprinkles, I added some chopped up Andes mint bars for a nice crunch and some extra flair with every bite.

Ingredients Needed

Here are the simple ingredients you will need to make this chocolate mint bar recipe. Scroll down to the printable recipe card for the complete list of ingredients and instructions.

• Butter: I prefer to use unsalted butter and adjust the flavor by adding salt myself. Set it out ahead of time, so it's ready to cream with the sugar.
• Sugar: A mix of granulated and brown sugar adds sweetness and moisture. The molasses in the brown sugar keeps the base soft and chewy for days.
• Large Egg and Milk: Adds moisture and holds the ingredients together.
• Vanilla Extract and Salt: Adds flavor and balances out the sweetness.
• All Purpose Flour: For best results, fluff and spoon the flour into a measuring cup or weigh it on a kitchen scale for accuracy.
• Dark Cocoa Powder: Choose Dutch-processed cocoa powder, which has a smoother, less acidic flavor than regular cocoa and gives it a rich, dark color. Natural cocoa is fine, but add a pinch of baking soda to mellow the acidity.
• Baking Powder: Gives the dough a lift as it bakes.
• Toppings: Mint buttercream and Andes Mints

How To Make Chocolate Mint Cookie Bars

These mint chocolate cookie bars come together so quickly. The best part about this dessert is that you bake and frost it in one pan.

1. Make the cookie dough. Use a stand mixer to beat the butter and sugar until smooth and creamy. Add the egg, vanilla, and milk, then mix again. Slowly mix the dry ingredients into the butter mixture.
2. Bake and cool. Press the chocolate mixture into an even layer in a greased 9x13 pan, then place in a preheated oven. Once done, cool on a wire rack.
3. Make mint frosting. Beat the butter, vanilla, mint extract, and salt until creamy. Slowly beat in the powdered sugar and heavy cream until light and fluffy. Tint with green food coloring to get the shade you like.
4. Decorate. Spread the icing on the cooled chocolate layer. Add mint chocolate chips to the top, if desired.

Storing and Freezing

On the Counter: Keep the frosted mint cookie bars in an airtight container at room temperature for 4-5 days.

In the Freezer: Wrap each bar in plastic wrap, then place them in a freezer-safe bag or container. Freeze for 1-2 months. Thaw overnight in the fridge, then unwrap and bring to room temperature before serving.

More Sugar Cookie Bars

• Funfetti Cookie Bars
• Shamrock Sugar Cookies
• Pina Colada Bars
• Hot Chocolate Mocha Bars
• Salted Caramel Chocolate Cookie Bars

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Recipe

Chocolate Mint Cookie Bars

Yield: 24 cookie bars

Prep Time: 20 minutes

Cook Time: 14 minutes

Total Time: 34 minutes

These Chocolate Mint Cookie Bars have a soft chocolate cookie base topped with a fluffy mint frosting. Easy to bake and frost all in one pan, sugar cookie bars are perfect for parties, holidays, or just because you like making easy desserts.

Print

Ingredients

For the Cookies

Toggle ingredient group

• ½ cup unsalted butter, softened
• ½ cup packed brown sugar
• ½ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 tablespoons milk
• 2 cups all purpose flour (240g)
• ½ cup dark cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon table salt

For the Mint Frosting

Toggle ingredient group

• ½ cup unsalted butter, softened
• ¼ teaspoon mint extract
• ¼ teaspoon vanilla extract
• 6 tablespoon heavy whipping cream
• ¼ teaspoon salt
• 4 cups powdered sugar
• green gel food coloring
• 1 cup chopped Andes Mint bars

Instructions

1. Preheat the oven to 375°F. Spray a 9x13 pan with non-stick baking spray.
2. Beat the butter and sugar together. Add the egg, vanilla, and milk, and beat again.
3. Stir together the flour, cocoa powder, baking powder, and salt. Slowly add to the butter mixture until everything is mixed in. Press the mixture into the prepared 9x13 pan. Bake for 14-15 minutes. Let cool completely.
4. Beat the butter, extracts, and whipping cream until creamy. Slowly add the salt and powdered sugar until fully mixed.
5. Add a little bit of green food coloring for a touch of color. Beat for another minute until creamy.
6. Spread over the cooled bars, then top with the chopped Andes Mint. Store in a sealed container on the counter.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 450Total Fat: 14gSaturated Fat: 7gUnsaturated Fat: 8gCholesterol: 34mgSodium: 157mgCarbohydrates: 76gFiber: 2gSugar: 51gProtein: 4g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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Please leave a comment on the blog or share a photo on Pinterest

The post Chocolate Mint Bars appeared first on Inside BruCrew Life.

The post and recipe were originally published in January 2012. The post was updated and republished in March 2026.

I'll admit, I've never been a fan of sour flavor (all three of my kids know this, and think it's absolutely hilarious to trick me into eating sour candy any chance they get!). But sweet and sour chicken, a Chinese takeout favorite, always strikes the perfect balance between tangy, sweet, and savory.

This crockpot sweet and sour chicken recipe is a nearly hands-off version of the classic stir-fry. Served over a pile of rice, it's a perfect alternative to takeout on weeknights. Like my chicken and dumplings and white chicken chili, it all happens in the slow cooker, which makes this recipe SO easy!

Main Ingredients

Inspiration for today's slow cooker sweet and sour chicken comes from a similar recipe in the Taste of Home Light Meals cookbook. I modified a few ingredients for this crockpot dinner based on what we had in the cupboard.

That's the beauty of this recipe: It's very flexible! Here are some notes on the ingredients I used. Scroll down to the recipe card for the full, printable recipe.

• Cornstarch: Coating the chicken pieces with cornstarch is a Chinese cooking technique called "velveting." It's the secret to a tender, flavorful restaurant-style chicken stir-fry, and it also works nicely in this crockpot version. See below for details.
• Paprika: I like to add paprika to the cornstarch for more flavor. For a spicier dish, try cayenne.
• Chicken: I recommend skinless, boneless chicken breasts or thighs for this recipe. It's easiest to cut into bite-sized chunks. Tenderloins work too, but they will cook faster.
• Olive Oil: Or your preferred neutral-flavored cooking oil.
• Pineapple Chunks: You can use canned pineapple in juice or in syrup. I usually prefer juice as it cuts down on the sugar in the recipe.
• Onion: I chop a red onion, but any mild white or yellow onion will work, too.
• Red Wine Vinegar: You could also use white wine vinegar, apple cider vinegar, or rice vinegar. I don't recommend distilled white vinegar here, only because the flavor is a bit strong.
• Soy Sauce: Use low-sodium soy sauce if you're watching your salt intake.
• Brown Sugar: Puts the "sweet" in the sweet and sour sauce. You could also use white sugar or honey.
• Red Bell Pepper: I use red peppers, but any color of bell pepper is fine. You can also spice it up by using red chili peppers with the seeds removed.

1. Coat the chicken. Follow the directions above to shake the chicken chunks in a bag with cornstarch and paprika until evenly coated.
2. Brown the chicken. Next, pan-sear the chicken in batches and transfer it to the crockpot.
3. Drain the pineapple. Strain the canned pineapple, reserving the juice for the sauce. Refrigerate the pineapple chunks in a container, as you'll add these at the end of cooking.
4. Make the sauce. Stir together the pineapple juice, soy sauce, vinegar, brown sugar, and salt. Pour this over the chicken and give it a good stir.
5. Cook. Slow cook this sweet and sour chicken on high for 3 hours, or until done. You can also cook this on low for about 6 hours.
6. Make a slurry. Whisk together the water and additional cornstarch, and stir it into the chicken along with the drained pineapple and red pepper chunks.
7. Cook again to thicken the sauce. Let the crockpot contents cook for another 30 minutes, or until the sauce thickens and the peppers soften. Afterward, serve over rice. See below for more serving suggestions.

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Recipe

Crockpot Sweet and Sour Chicken

Yield: 6-8 servings

Prep Time: 20 minutes

Cook Time: 3 hours 30 minutes

Total Time: 3 hours 50 minutes

Make sweet and sour chicken in the crockpot! Everything cooks in a flavorful homemade stir-fry sauce. Serve with rice for an easy, takeout-style weeknight dinner!

Print

Ingredients

• 4 tablespoon cornstarch, divided
• 1 tablespoon paprika
• 1 ½ pounds chicken breast, cut into chunks (about 4 cups)
• 2 tablespoons olive oil
• 1 (20 ounce) can pineapple chunks
• 1 cup chopped red onion
• ¼ cups red wine vinegar
• ¼ cup soy sauce
• 3-4 tablespoons brown sugar
• ½ teaspoon table salt
• 1 red pepper, diced
• ¼ cup cold water
• cooked white or brown rice
• green onions
• sesame seeds

Instructions

1. Place the chicken chunks in a large ziplock bag with 2 tablespoons of cornstarch and the paprika. Shake until evenly coated.
2. In a nonstick skillet, brown half the chicken in 1 tablespoon oil for 1 minute, then transfer to a 3-quart. crock pot. Repeat with the remaining chicken and oil. Toss the onions on top.
3. Drain the pineapple. Place the pineapple in a container and refrigerate it for later.
4. Stir together the pineapple juice, vinegar, brown sugar, soy sauce, and salt, then pour over the chicken in the crockpot. Stir everything together. Cook on high heat for 3 hours or until the meat is done. (or 6 hours on low)
5. Combine the cornstarch and water and whisk until smooth. Stir into the chicken mixture.
6. Add the reserved pineapple and red peppers. Cover and cook for another 30 minutes, or until the sauce thickens slightly. Serve over cooked rice. Garnish with green onions and sesame seeds, if desired.

Notes

*Recipe adapted from Taste of Home's Everyday Light Meals cookbook

Recommended Products

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• 
  Crock-Pot SCR300-SS 3-Quart Manual Slow Cooker, Silver

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 330Total Fat: 9gSaturated Fat: 2gUnsaturated Fat: 7gCholesterol: 97mgSodium: 834mgCarbohydrates: 23gFiber: 2gSugar: 9gProtein: 37g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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Please leave a comment on the blog or share a photo on Pinterest

The post Crockpot Sweet and Sour Chicken appeared first on Inside BruCrew Life.

If you love pistachio desserts as much as we do, try our pistachio fluff or pistachio granola bars.

Pistachio is definitely a popular ingredient right now. It feels like everywhere I turn, there is a new pistachio-flavored treat that I want to try.

Lately, I have been enjoying a homemade iced pistachio latte every afternoon. This pistachio phase I'm in right now is what inspired this recipe.

This soft pistachio bread gets its sweet, nutty flavor from a box of instant pudding, which also gives it a pretty color. I added chopped nuts to the batter and finished it with a creamy frosting to give the quick bread a bakery-style upgrade. Totally optional, but trust me and do it.

The light green color makes it a fun treat for St. Patrick's Day, Christmas, or anytime you want something a little different.

Ingredients Needed

Here is a look at the ingredients for the pistachio loaf cake. Scroll down to the recipe card for the full amounts and complete instructions.

• Granulated Sugar: Sweetens the batter without adding any other taste.
• Vegetable Oil: Adds tenderness and moisture to the loaf. For best results, use canola, avocado, or melted coconut oil.
• Large Eggs: Helps to provide moisture and lift as it bakes.
• Extracts: The combination of vanilla and almond extract enhances the nutty flavor.
• All Purpose Flour: Adds structure to the rest of the ingredients. See our tutorial on the proper way to measure flour so you add the right amount.
• Baking Powder and Baking Soda: Using both provides the right lift during baking.
• Instant Pistachio Pudding: The pudding mix adds a nutty flavor and light green hue to the batter.
• Buttermilk: Provides extra moisture for the batter and a nice tangy flavor. In a pinch, you can use regular or whole milk with a little lemon juice or vinegar.
• Frosting: Powdered sugar and heavy cream make a sweet and creamy topping.
• Pistachios: For a little crunch, I like to add chopped nuts to the batter and on the frosting. Unsalted or salted nuts can be used.

How To Make Pistachio Bread

I love how easily this pistachio quick bread comes together in one bowl. Follow our simple steps, and your nutty loaf will be in the oven in no time.

1. Stir the oil and sugar in a large mixing bowl. Add the eggs and extract, and then mix again.
2. Add the dry ingredients and buttermilk to the wet ingredients and beat just until everything is combined. Do not overmix!
3. Gently stir chopped pistachios into the batter, then pour it into a prepared loaf pan.
4. Bake until a skewer inserted into the center comes out with a few moist crumbs. Allow the bread to cool in the hot pan for 10 minutes, then flip it onto a wire rack to cool completely.

Storing and Freezing

On the Counter: Store the glazed pistachio pudding bread in an airtight container at room temperature for 3-4 days.

In the Freezer: Skip the glaze and wrap the entire loaf or individual slices in layers of plastic wrap. Place in a freezer-safe bag and freeze for 2-3 months. Defrost in the refrigerator or on the counter before frosting and serving.

More Quick Bread Recipes

• Apple Butter Bread
• Oreo Banana Bread
• Pineapple Zucchini Bread
• Carrot Bread
• Pumpkin Pecan Bread

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Recipe

Pistachio Bread

Yield: 12 slices

Prep Time: 20 minutes

Cook Time: 58 minutes

Total Time: 1 hour 18 minutes

This delicious pistachio bread is easy to make in one bowl. The addition of pudding mix and real pistachios gives it a lovely green color and nutty flavor. It's a quick bread that is a fun treat for the holidays or with your morning coffee.

Print

Ingredients

For the Bread

Toggle ingredient group

• 1 cup granulated sugar
• ½ cup canola oil
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 2 cups all purpose flour (240g)
• 1 (3.4 ounce) box instant pistachio pudding
• 1 cup buttermilk
• ½ cup chopped pistachios, divided

For the Topping

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• 1 ¼ cups powdered sugar
• 2 ½ tablespoons + 1 teaspoon heavy whipping cream

Instructions

1. Preheat the oven to 350°F. Spray a 9x5 metal pan with nonstick baking spray. Sprinkle the bottom and sides with cinnamon sugar. Tap out the excess.
2. Mix the oil and sugar in a large mixing bowl. Add the eggs and extracts and mix again.
3. Slowly add the dry ingredients and buttermilk and mix just until everything is combined.
4. Gently stir ¼ cup of the chopped pistachios into the batter, then pour it into the prepared loaf pan.
5. Bake for 58 minutes or until a skewer inserted into the center comes out with a few moist crumbs. Let cool in the hot pan for 10 minutes, then flip out carefully and let cool completely.
6. Whisk together the powdered sugar and cream. Spread on top of the cooled loaf. Sprinkle with the remaining nuts right away.

Notes

• Toast the nuts. Lightly toast the chopped pistachios in a skillet until fragrant. Let them cool before adding to the batter.

• Don't overmix! When combining your wet and dry ingredients, mix just until everything is combined. Overmixing can lead to a tough loaf; we want it soft and tender.
• Deeper green color. Add a few drops of green food coloring if you are looking for a bright green bread.
• Grease your pan well. Spray the pan with nonstick baking spray, then sprinkle cinnamon sugar on the bottom and sides. The baked bread will come out easily and have a sweet, crunchy exterior.
• Cool before frosting. Let the sweet bread cool completely before adding any glaze. Even a little heat will cause the topping to melt and slide off.
• Add mixins. Stir ½ cup shredded coconut, dried cranberries, mini chocolate chips, or diced maraschino cherries into the batter before baking.
• Chocolate glaze. Add a little bit of cocoa powder to the frosting mixture.
• Make muffins. Divide the batter into 16 muffin liners. Bake at 400°F for 15-16 minutes.

Recommended Products

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• 
  Wilton Perfect Results Large Nonstick Loaf Pan

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The post Pistachio Bread appeared first on Inside BruCrew Life.