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Blood Orange Martini

by 1 Comment

This Blood Orange Martini is a smooth, citrusy cocktail with a touch of vanilla that makes it perfect for any occasion. Fresh blood orange juice gives it a bold color and flavor, while vanilla vodka and triple sec add just the right amount of sweetness.

Side view of one Blood Orange Martini in a clear martini glass garnished with a slice of blood orange.

The inspiration for this martini comes from classic citrus-based cocktails like the Lemon Drop Martini, but with slightly creamy twist. The vanilla vodka balances the tartness of the blood orange, making it an irresistibly smooth drink.

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Why You'll Love Blood Orange Martini

Vibrant Flavor – The fresh blood orange juice gives a perfect balance of sweet and tart.

Beautiful Color – That deep red hue makes it look as good as it tastes.

Easy to Make – Just shake, strain, and serve—no complicated steps required.

Blood Orange Martini Ingredients

Just 3 ingredients are needed to make this drink recipe! Great for when blood oranges are in season.

Martini Ingredient line up.

Triple Sec: this is an orange flavored liqeur that adds sweetness and flavor to your drink.

Vanilla vodka: give the martini a touch of creamy flavor.

Blood orange juice: grab fresh blood oranges when they are in season (you should be able to find these from the months of December to April.

Substitutions

Orange Juice for Blood Orange Juice – Regular oranges will work, though the color and flavor will be different.

Regular Vodka for Vanilla Vodka – If you don’t have vanilla vodka, use plain vodka with a splash of vanilla extract.

Cointreau for Triple Sec – Cointreau has a slightly richer orange flavor but works the same way.

Variations

Creamy Blood Orange Martini – Add a splash of coconut cream for a smooth, tropical vibe.

Spiced Blood Orange Martini – Add a pinch of cinnamon or nutmeg for a warm twist.

Sparkling Blood Orange Martini – Top with a splash of prosecco for some bubbles.

Top Tips

Taste before straining—if you prefer it sweeter, add a dash of simple syrup.

Use fresh blood orange juice for the best flavor—bottled juice won’t have the same brightness.

Chill your martini glass in the freezer for a few minutes before serving.

Shake with plenty of ice to ensure the drink is well-chilled and properly mixed.

Overhead view of martini.

Serving Suggestions

Make it a dessert cocktail by serving alongside chocolate truffles or shortbread cookies.

Serve with a twist of orange peel or a slice of blood orange on the rim.

Pair with savory appetizers like Artichoke Bruschetta, Burrata Bruschetta, or Bacon-wrapped water chestnuts.

When you make this Blood Orange Martini recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Blood Orange Martini in a clear martini glass garnished with a slice of blood orange.

Blood Orange Martini

Shelby Law Ruttan
This Blood Orange Martini is made with fresh blood orange juice, vanilla vodka, and triple sec. It’s smooth, citrusy, and easy to make!
5 from 1 vote
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Prep Time 5 minutes
Total Time 5 minutes
Course Beverages
Cuisine American
Servings 2
Calories 196 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 4 ounces blood orange juice , freshly squeezed
  • 2 shots vanilla vodka
  • 1 shot triple sec
  • ice

Instructions
 

  • Fill drink shaker with ice.
  • Pour in vodka, triple sec and blood orange juice.
  • Shake well, strain into martini glass and garnish with slices of blood oranges.

Nutrition

Calories: 196kcalCarbohydrates: 13gProtein: 0.4gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 3mgPotassium: 120mgFiber: 0.1gSugar: 12gVitamin A: 113IUVitamin C: 28mgCalcium: 6mgIron: 0.1mgNet Carbohydrates: 13g
Keyword Blood Orange Martini
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Mango Avocado Salsa

by 2 Comments

Mango Avocado Salsa is a fresh and flavorful condiment that pairs perfectly with grilled meats, seafood, or as a dip for tortilla chips. With the perfect balance of sweet mango, creamy avocado, and a touch of spice, this salsa is a must-try.

Mango Avocado Salsa in a white serving bowl with a red rim.

Inspired by the vibrant flavors of classic Pico de Gallo, this salsa takes things up a notch with juicy mango, ripe tomatoes, and creamy avocado. If you've ever enjoyed a sweet and spicy Peach Salsa, this recipe offers a similar, refreshing twist with just the right amount of sweet heat.

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Why You'll Love Mango Avocado Salsa

Fresh and vibrant – Made with simple, wholesome ingredients.

Versatile – Perfect for dipping or as a topping.

Customizable heat – Adjust the spice level to your liking.

Mango Avocado Salsa Ingredients

Made with the freshest ingredients, this salsa is easy to put together in just 15 minutes!

How to Make Mango Avocado Salsa

Salsa ingredients in mixing bowl.

Step 1

Add all ingredients to a large mixing bowl.

Overhead image of Mango Avocado Salsa mixed together in storage bowl.

Step 2

Toss to combine. Cover and refrigerate until serving.

See below for printable recipe card.

Substitution Ideas

Swap mango for pineapple for a tropical twist.

Use red bell pepper instead of tomato.

Replace cilantro with parsley if you’re not a fan.

Recipe Variations

Zesty Upgrade – Add orange zest for a citrusy punch.

Spicy Kick – Add extra jalapeño or a dash of hot sauce.

Creamy Twist – Stir in a spoonful of Greek yogurt for a creamy texture.

Overhead view of mango avocado salsa in a white bowl with red rim.

Top Tips for Preparing This Recipe

Adjust the lime juice and salt to taste for the perfect balance.

Use ripe but firm avocados to prevent mushiness.

Dice the mango and avocado into similar-sized pieces for even distribution.

Let the salsa sit for 10-15 minutes before serving to allow flavors to meld.

How to Store

Store in an airtight container in the fridge for up to 2 days.

Bite shot of salsa on a tortilla chip.

Serving Suggestions

With tortilla chips for an easy appetizer.

Over grilled chicken or fish for a fresh topping.

In tacos with shrimp or carnitas.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

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Mango Avocado Salsa in a white serving bowl with a red rim.

Mango Avocado Salsa

Shelby Law Ruttan
Fresh, sweet, and slightly spicy, this Mango Avocado Salsa is the ultimate dip or topping for any dish. Made in minutes with simple ingredients!
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizers
Cuisine Mexican
Servings 4
Calories 126 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Add the tomatoes, mango, avocado, cilantro, jalapeno, red onion, lime juice, and salt to a medium sized bowl. Toss to combine.

Nutrition

Calories: 126kcalCarbohydrates: 15gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 299mgPotassium: 499mgFiber: 5gSugar: 9gVitamin A: 1256IUVitamin C: 36mgCalcium: 21mgIron: 1mgNet Carbohydrates: 10g
Keyword Avocado Tomato Mango Salsa
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Shrimp Salad Rolls

by 6 Comments

Shrimp Salad Rolls are the perfect balance of creamy, zesty, and fresh flavors, all tucked into a buttery, toasted New England-style roll. Succulent shrimp is tossed in a light tarragon-lemon dressing, making this an easy and satisfying meal in under 30 minutes.

Shrimp Salad in a toasted new england style roll on a blue plate with a side of lemon wedges.

Inspired by the classic New England Lobster Roll, this version swaps lobster for shrimp while keeping the same bright, creamy filling.

If you are looking for a lower carb high protein sandwich, then try this Shrimp and Avocado Chaffle Sandwich!

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Why You'll Love Shrimp Salad Rolls

Fast & Easy – Ready in 30 minutes, perfect for busy nights.

Fresh & Light – A creamy yet refreshing filling that’s not too heavy.

Great for Gatherings – A crowd-pleaser that works for lunch or dinner.

Ingredients

Below is a highlight of ingredients that I feel are worth mentioning for this recipe. Please see the recipe card for a full list of ingredients and instructions.

Shrimp cooking in a non stick skillet.

Shrimp: I love to buy raw shrimp and cook it in a skillet with a little butter, salt and pepper then let it chill. However, you can also buy frozen, precooked shrimp. Just thaw and pat dry before chopping.

Fresh Tarragon: this is an absolute game changer in this shrimp salad roll and adds so much flavor!

Lemons: lemon juice and zest add that citrus acid that compliments seafood.

Split top hot dog rolls: this is a new england style roll with cut sides that allow you to toast each side of the roll for a buttery decadent touch.

Substitutions

No shrimp? Try cooked lobster, or crabmeat.

Tarragon swap: Swap with fresh dill or chives for a different herbaceous note.

Lighten it up: Use Greek yogurt instead of mayo for a tangy, healthier take.

Variations

Spicy Kick – Add a dash of hot sauce or cayenne for heat.

Avocado Shrimp Rolls – Mash avocado into the dressing for extra creaminess.

Garlic Butter Rolls – Brush the rolls with garlic butter before toasting.

Top Tips

Chill the filling for at least 10 minutes before serving to enhance the flavors.

Butter & toast the rolls for an authentic New England-style crunch.

How to Store Shrimp Salad

Store leftover shrimp salad in an airtight container in the fridge for up to 2 days. Avoid freezing, as the creamy dressing doesn’t hold up well.

Serving Suggestions

Pair with crispy fries or a side of coleslaw.

Serve alongside a broccoli cauliflower salad for a lighter meal.

Enjoy with a frosty peach mojito or a citrusy iced tea.

When you make these Shrimp Salad Rolls, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

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Featured image shrimp salad sandwich.

Shrimp Salad Rolls

Shelby Law Ruttan
Shrimp Salad Rolls are a quick and delicious meal with creamy tarragon-lemon shrimp tucked into a toasted roll. Ready in under 30 minutes!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4
Calories 208 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a large bowl, mix together the mayonnaise, lemon zest, lemon juice, tarragon, parsley, salt and pepper.
  • Add the chopped shrimp to the dressing and toss to coat. Refrigerate until ready to serve.
  • Spray each side of a hot dog bun with butter spray (5 sprays each side) and grill on hot griddle.
  • Line hot dog bun with lettuce leaf and divide shrimp mixture between each hot dog bun. Serve.

Nutrition

Calories: 208kcalCarbohydrates: 24gProtein: 20gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 143mgSodium: 1145mgPotassium: 286mgFiber: 2gSugar: 4gVitamin A: 2687IUVitamin C: 4mgCalcium: 145mgIron: 2mgNet Carbohydrates: 23g
Keyword Shrimp Salad Sandwich
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Grilled Corn Avocado Salad

by 3 Comments

Grilled Corn Avocado Salad is a bold and flavorful dish featuring smoky grilled corn, blistered shishito peppers, creamy avocado, and juicy tomatoes. A drizzle of balsamic vinegar ties everything together for a fresh, tangy bite that pairs perfectly with grilled steak.

Sliced grilled steak with Grilled Corn Avocado Salad.

The inspiration for this recipe comes from this classic Mexican street corn salad and the flavors of a Corn and Black Bean Salsa. Grilling the corn and shishito peppers adds a subtle smokiness, while fresh lime and herbs bring everything to life.

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Why You'll Love Grilled Corn Avocado Salad

Bold & Smoky Flavors – Grilling the corn and shishito peppers enhances their natural flavor.

Versatile – Enjoy it as a side, topping, or even as a dip.

Nutritious – Packed with healthy fats, fiber, and vitamins.

Ingredients

This is a delicious salad made with fresh fruits (tomatoes and avocado) and veggies. The grilling of the corn and peppers brings incredible flavor. Just 4 ingredients and a drizzle of balsamic is all you need!

Grilled Corn Avocado Salad ingredients in prep bowls.

Substitutions

Tomato Variety: Use cherry, grape, or heirloom tomatoes based on preference.

Pepper Alternative: If shishito peppers are unavailable, use poblano or mini bell peppers.

Dressing Swap: Replace balsamic vinegar with a lime vinaigrette for a citrusy twist.

Variations

Crunchy Twist: Toss in toasted pepitas or sunflower seeds for texture.

Cheesy Addition: Sprinkle in crumbled cotija or feta for extra richness.

Extra Heat: Add a pinch of red pepper flakes or diced jalapeños.

Protein Boost: Mix in grilled shrimp or shredded rotisserie chicken.

Top Tips for Success

Dress Lightly: A little balsamic vinegar goes a long way—taste as you go.

Get a Good Char: Grill the corn and shishito peppers over high heat to bring out their smoky sweetness.

Use Ripe Avocados: They should be firm yet creamy for the best texture.

Steak with Grilled Corn Avocado Salad

How to Store

Store leftovers in an airtight container in the fridge for up to 2 days. The avocado may brown slightly, but a squeeze of lime can help slow oxidation.

Serving Suggestions

  • Over Grilled Steak – A hearty, flavorful pairing. (Or try this air fryer ribeye!)
  • As a Taco Filling – Spoon into homemade tortillas for a fresh, vibrant bite.
  • With Grilled Chicken or Fish – Complements smoky, charred proteins.
  • On Toasted Bread – Turn it into a flavorful bruschetta-style topping.

When you make this Grilled Corn Avocado Salad recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

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Grilled Corn Avocado Salad over sliced grilled filet mignon.

Grilled Corn Avocado Salad

Shelby Law Ruttan
A fresh and smoky Grilled Corn Avocado Salad with grilled corn, blistered shishito peppers, juicy tomatoes, and balsamic vinegar. A quick, flavorful side!
5 from 1 vote
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Prep Time 20 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 99 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 3 ears corn on the cob , grilled and cut from cob
  • 2 large slightly firm tomatoes , diced
  • 1 cup roasted shishito peppers , chopped
  • 1 medium avocado diced
  • 2 teaspoons balsamic vinegar
  • ¼ teaspoon salt

Instructions
 

  • Add grilled corn, shishito peppers, and tomatoes in a large mixing bowl.
  • Add avocado, balsamic vinegar, and salt; Toss to combine.
  • Serve salad as a side dish or make it a main meal and serve over top of grilled steak slices.

Nutrition

Calories: 99kcalCarbohydrates: 10gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 779mgPotassium: 462mgFiber: 4gSugar: 3gVitamin A: 831IUVitamin C: 29mgCalcium: 16mgIron: 2mgNet Carbohydrates: 6g
Keyword Grilled Corn Avocado Salad
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Baked Shrimp with Feta and Tomatoes

by 6 Comments

Baked Shrimp with Feta and Tomatoes is a light yet satisfying dinner that’s packed with flavor, high in protein, and low in carbs. Juicy shrimp, sweet roasted tomatoes, and creamy feta come together in a simple, one-pan dish that’s perfect for busy weeknights.

A blue serving dish with baked shrimp with feta and tomatoes.

This dish was made by my friend Aggie, over at Aggie's Kitchen. She adapted it slightly from a recipe by Ellie Krieger.

If you love dishes like Garlic Butter Shrimp with Zucchini Noodles, this baked Shrimp with Feta and Tomatoes brings the same easy elegance with even less effort!

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Why You'll Love Baked Shrimp with Feta and Tomatoes

Quick & easy – Ready in under 30 minutes with minimal prep.

Low carb & high protein – Great for a healthy dinner option.

One-pan convenience – Less cleanup, more flavor.

Substitutions

Tomato base – Substitute with canned fire-roasted tomatoes for extra depth.

Shrimp swap – Use scallops or chunks of white fish like cod.

Feta alternative – Try goat cheese for a milder, creamier twist.

A blue dish filled with baked shrimp with tomatoes and feta cheese.

Variations

Heartier meal – Serve over cauliflower rice or zucchini noodles.

Spicy kick – Add red pepper flakes or diced jalapeños.

Mediterranean style – Stir in kalamata olives and fresh oregano.

Creamier version – Drizzle with heavy cream before baking.

Top Tips

  • Let the dish rest for a few minutes after baking to allow the flavors to meld.
  • Use large shrimp for the best texture and flavor.
  • Crumble the feta into larger chunks to keep it from melting completely.
  • Roast the tomatoes slightly before adding shrimp for deeper flavor.

How to Store

Refrigerate: Store leftovers in an airtight container for up to 2 days.

Reheat: Warm gently in the oven or on the stovetop over low heat to avoid overcooking the shrimp.

Freeze: Not recommended, as shrimp can become rubbery when thawed.

We eat shrimp pretty often in our household so if you are looking for new ways to serve it up check out a few of my favorite shrimp recipes from Aggie!
Pasta with Creamy Shrimp, Tomatoes and Peas
Green Lightning Shrimp
Shrimp, Broccoli and Edamame Stir Fry

When you make this Baked Shrimp with Feta and Tomatoes recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

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Featured image for Baked Shrimp with Feta and Tomatoes.

Baked Shrimp with Feta and Tomatoes

Shelby Law Ruttan
This Baked Shrimp with Feta and Tomatoes is a simple, protein-packed meal that’s ready in under 30 minutes. Perfect for a quick, healthy dinner!
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Mediterranean
Servings 4
Calories 263 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat the oven to 425 degrees F.
  • Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
  • Remove from the heat. Stir in the parsley, basil, dried oregano and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.
  • Serve with whole wheat orzo, rice or a side of roasted or steamed broccoli or green beans.

Notes

Hint: If you do not have an oven proof skillet, cook tomato mixture first, then transfer tomatoes along with other ingredients to a casserole dish before baking

Substitutions

  • Shrimp swap – Use scallops or chunks of white fish like cod.
  • Feta alternative – Try goat cheese for a milder, creamier twist.
  • Tomato base – Substitute with canned fire-roasted tomatoes for extra depth.

Top Tips

  • Use large shrimp for the best texture and flavor.
  • Crumble the feta into larger chunks to keep it from melting completely.
  • Roast the tomatoes slightly before adding shrimp for deeper flavor.
  • Let the dish rest for a few minutes after baking to allow the flavors to meld.

How to Store

  • Refrigerate: Store leftovers in an airtight container for up to 2 days.
  • Reheat: Warm gently in the oven or on the stovetop over low heat to avoid overcooking the shrimp.
  • Freeze: Not recommended, as shrimp can become rubbery when thawed.
 

Nutrition

Calories: 263kcalCarbohydrates: 15gProtein: 25gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 201mgSodium: 1664mgPotassium: 663mgFiber: 3gSugar: 6gVitamin A: 1302IUVitamin C: 32mgCalcium: 297mgIron: 3mgNet Carbohydrates: 11g
Keyword Baked Shrimp with Feta and Tomatoes
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Blueberry Lavender Muffins with Crumb Topping

by 1 Comment

Soft, moist, and bursting with blueberries, these Blueberry Lavender Muffins have a delicate floral note from the addition of lavender buds. The light crumb topping adds a hint of sweetness and texture, making them perfect for breakfast or a snack.

Upclose image of baked blueberry lavender muffin with crumb topping on a white plate.

Inspired by the flavors of this Lavender Oatmilk Latte , this recipe brings a gentle floral touch to classic blueberry muffins. The combination of blue\berries, lavender, and a light crumb topping creates a bakery-style treat at home.

Why You'll Love Blueberry Lavender Muffins

Subtle Floral Flavor – Lavender enhances the blueberries without overpowering them.

Light Crumb Topping – A delicate topping adds a slight crunch without being too heavy.

Soft and Moist – The sour cream keeps the texture light and tender.

 Ingredients

Pre-measured muffin ingredients.

Hint: Crush the lavender buds (affiliate link) with a mortar and pestle (affiliate link) to release more of the aroma before adding to the crumb topping.

How to Make Blueberry Lavender Muffins

Below is a visual of steps for making blueberry lavender muffins.

Crumb topping mixture in a mixing bowl.

Crumb topping

Combine the oats, brown sugar, dried lavender, and 1 tablespoon of the flour in a medium sized mixing bowl. Drizzle with melted butter and toss with a fork. Set aside.

Dry ingredients in a blue mixing bowl.

Dry ingredients

In a medium sized mixing bowl, whisk together the flour, baking powder, salt, and baking soda.

Stirring together wet and dry ingredients.

Wet ingredients

Place the oil, sour cream, sugar, oil, vanilla, and egg in another medium sized mixing bowl and whisk to combine thoroughly.

Adding wet ingredients to dry ingredients.

Mix

Add the wet ingredients to the dry ingredients and stir until just combined. Fold the blueberries, Divide the batter evenly among the prepared muffin cups.

Blueberry muffin batter in mixing bowl.

Add blueberries

Fold in the blueberries, divide the batter evenly among the prepared muffin cups.

Muffin batter in paper lined muffin tin.

Crumb topping

Sprinkle the tops of the muffins evenly with the crumb topping.

Baked blueberry lavender muffins in a muffin pan on a cooling rack.

Bake and cool

Bake for 20 minutes, remove from oven and cool.

See recipe card below for full printable instructions.

Substitutions

  • Quick oats can be substituted for whole oats.
  • Leave out the lavender and add 1 teaspoon of cinnamon to the crumb topping.
  • Substitute Greek yogurt for the sour cream.
  • Use ½ teaspoon almond extract in place of the vanilla.

Top Tips

Use Fresh or Frozen Blueberries – If using frozen, don’t thaw them to prevent excess moisture.

Measure Flour Correctly – Spoon and level the flour to avoid dense muffins.

Mix Gently – Overmixing results in tough muffins, so stir just until combined.

Upclose image of baked blueberry lavender muffin with crumb topping in a green paper wrapper on a cooling rack.

How to Store

Freezer – Wrap individually and freeze for up to 3 months. Thaw at room temperature.

Room Temperature – Keep in an airtight container for up to 2 days.

Refrigerator – Store in an airtight container for up to 5 days.

Serving Suggestions

Serve with fresh fruit and yogurt for a balanced breakfast.

Enjoy warm with a little butter.

Pair with chamomile or Earl Grey tea.

Drizzle with honey for extra sweetness.

Related Recipes

When you make this Blueberry Lavender Muffin recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Upclose image of baked blueberry lavender muffin with crumb topping in a green paper wrapper on a cooling rack.

Blueberry Lavender Muffins

Shelby Law Ruttan
Moist and tender Blueberry Lavender Muffins with a light crumb topping. A subtle floral twist on a classic, perfect for breakfast or snacking.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 18 minutes
Cooling time 5 minutes
Total Time 33 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 273 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat the oven to 425°. Place 12 muffin cup liners in muffin pan. Lightly coat liners with cooking spray.
  • Combine oats, brown sugar, dried lavender, and 1 tablespoon of the flour in a medium sized mixing bowl. Drizzle the flour mixture with the melted butter and toss with a fork. Set aside.
  • In a medium sized mixing bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
  • Place the oil, sour cream, sugar, vanilla, and egg in another medium sized mixing bowl and whisk to combine thoroughly.
  • Add the sour cream mixture to the flour mixture and stir until just combined.
  • Fold the blueberries into the muffin batter. Divide the batter evenly among the prepared muffin cups. Sprinkle the tops of the muffins evenly with the crumb topping.
  • Bake for 5 minutes. Reduce the oven temperature to 375°. Bake an additional 13 minutes, or until a wooden pick inserted in the center comes out clean.
  • Cool the muffins in the muffin pan for 5 minutes. Remove the muffins from the pan. Cool completely on a wire rack.

Nutrition

Calories: 273kcalCarbohydrates: 41gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 30mgSodium: 215mgPotassium: 115mgFiber: 2gSugar: 18gVitamin A: 183IUVitamin C: 2mgCalcium: 81mgIron: 2mgNet Carbohydrates: 39g
Keyword Blueberry Lavender Muffins, Crumb Topped Blueberry Lavender Muffins
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Hot Chocolate Toppers

by Leave a Comment

Large, fluffy marshmallows dipped in rich chocolate and covered in festive sprinkles—these Hot Chocolate Toppers are the perfect way to make every cup of cocoa extra special. They melt into a creamy, sweet layer on top of your drink, making each sip even more indulgent.

A ceramic dish filled with homemade hot chocolate toppers topped with sprinkles.
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Why You'll Love Hot Chocolate Toppers

Super easy – No baking, no complicated steps, just dip, sprinkle, and enjoy.

Customizable – Switch up the chocolate, sprinkles, and toppings for any occasion.

Perfect for gifting – Wrap them up for a cute holiday treat or party favor.

Great for kids – A fun and simple recipe that little hands can help with.

Tastes amazing – Melty chocolate, soft marshmallow, and warm cocoa? A perfect combination.

Ingredients

Ingredients for marshmallow hot chocolate toppers.

Campfire marshmallows: I LOVE these square jumbo marshmallows (affiliate link). They are built for a s'more, but are perfect for making a hot chocolate marshmallow topper!

Chocolate melts: this candy melts super smooth and is perfect for dipping. You can also use white almond bark.

Assorted sprinkles and/or crushed candy canes.

Hint: If adding a flavoring, be sure to use an oil based flavoring to prevent chocolate from siezing.

How to Make Hot Chocolate Toppers

Melted chocolate candy coating in a white bowl.

Melt

Place 4 large squares of candy melt in a microwave safe bowl and heat on high for 60 seconds. Remove from microwave and stir. Microwave in 15 second intervals, stirring between each interval, until chocolate is smooth.

A hand holding a chocolate dipped square marshmallow.

Dip

Dip one half of the marshmallow in chocolate; place the chocolate side up on a parchment paper lined sheet pan.

One chocolate dipped marshmallow topped with Christmas sprinkles.

Top

Sprinkle with crushed peppermint bits while chocolate is still wet. Repeat with marshmallows and chocolate.

Substitutions

Chocolate – Use white chocolate, dark chocolate, or flavored candy melts instead of milk chocolate.

Marshmallows – Swap the large marshmallows for homemade marshmallows or jumbo ones for extra fun.

Sprinkles – Try crushed peppermint, mini chocolate chips, or cocoa powder for a different twist.

Variations

Caramel Drizzle – Add a drizzle of caramel before the chocolate sets for a rich, gooey touch.

Crushed Cookies – Sprinkle crushed Oreos, graham crackers, or gingerbread cookies on top.

Nutty Crunch – Roll the chocolate-dipped marshmallow in chopped nuts like pecans or hazelnuts.

Spiced Cocoa Toppers – Dust with cinnamon or a pinch of cayenne for a warm, spiced flavor.

Storage

Room temperature: store hot cocoa toppers in an airtight container up to 2 months.

Overhead angled view of Hot Chocolate Toppers.

Top Tips

Allow marshmallows to fully set on parchment paper before storing.

Use good-quality chocolate (affiliate link) for the best melting and flavor.

Serving Suggestions

  • Float on top of a steaming cup of hot chocolate.
  • Use them to decorate a holiday dessert tray.
  • Gift them in cellophane bags with a ribbon for a homemade treat.
A mug of hot cocoa topped with a chocolate covered marshmallow.

When you make this Hot Chocolate Toppers recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

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Upclose image of Hot Chocolate Toppers.

Hot Chocolate Toppers

Shelby Law Ruttan
These hot cocoa toppers are the easiest way to make any cup of hot chocolate more fun! Marshmallows, chocolate, and sprinkles—done!
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Prep Time 10 minutes
Total Time 10 minutes
Course Snack
Cuisine American
Servings 24
Calories 164 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Place candy canes in a ziploc bag. Using a mallet, gently crush candy into smaller pieces.
  • Place 4 large squares of candy melt in a microwave safe bowl and heat on high for 60 seconds. Remove from microwave and stir.
  • Microwave in 15 second intervals, stirring between each interval, until chocolate is smooth.
  • Once chocolate is smooth, add peppermint extract and stir until incorporated.
  • Dip one half of the marshmallow in chocolate; place the chocolate side up on a parchment paper lined sheet pan.
  • Sprinkle with crushed peppermint bits while chocolate is still wet. Repeat with marshmallows and chocolate.
  • Store in an airtight container.

Nutrition

Calories: 164kcalCarbohydrates: 31gProtein: 1gFat: 4gSaturated Fat: 4gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.02gSodium: 27mgPotassium: 2mgFiber: 0.03gSugar: 25gCalcium: 8mgIron: 0.1mgNet Carbohydrates: 31g
Keyword Hot Chocolate Marshmallow Toppers, Hot Chocolate Toppers, Hot Cocoa Toppers
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Tuna Macaroni Salad with Green Peas

by 1 Comment

Tuna Macaroni Salad with Green Peas is a simple, satisfying dish that brings together tender pasta, creamy dressing, and a pop of sweetness from green peas. It’s perfect for quick lunches, meal prep, or a refreshing side dish for warm-weather meals.

Upclose overhead image for tuna macaroni salad with green peas.

This tuna macaroni salad is a recipe my mom made for our summer camping trips, family reunions, or as a weeknight side dish to a tasty burger! Whether you grew up eating a similar dish or are trying it for the first time, this easy recipe is sure to be a go-to favorite.

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Why You'll Love Tuna Macaroni Salad

Quick & Easy – Ready in under 30 minutes, making it perfect for busy days.

Budget-Friendly – Uses pantry staples for a satisfying meal without breaking the bank.

Perfect for Potlucks – A crowd-pleaser that’s great for gatherings and cookouts.

Ingredients for Tuna Macaroni Salad

Cooked elbow macaroni in a yellow bowl.

Tuna Macaroni Salad is pretty forgiving, the basic ingredients are tuna, cooked elbow macaroni, and mayonnaise. The flavorings and other veggies you add can be completely up to you as to your own palate.

See the recipe card below for the list of ingredients I use to make this Tuna Mac Salad.

Substitution Ideas

Pasta Swap – Use rotini, penne, or even whole wheat pasta for a different texture.

Protein Alternative – Swap tuna for cooked shredded chicken or canned salmon.

Dressing Change – Use Greek yogurt instead of mayo for a lighter option.

Variations to Try

Spicy Kick – Add a pinch of red pepper flakes or a diced jalapeño.

Extra Crunch – Toss in chopped celery, bell peppers, or red onion.

Cheesy Upgrade – Mix in shredded cheddar or crumbled feta for added richness.

Dill Lovers’ Twist – Stir in fresh dill or pickle relish for extra tang.

Overhead image of salad with tuna and peas in a large bowl.

Top Tips for Preparing This Recipe

If the salad seems dry after chilling, stir in a splash of milk or a little more mayo to refresh it.

Cook the pasta just until al dente to prevent it from getting mushy when mixed with the dressing.

Rinse the pasta under cold water to stop the cooking process and help it stay firm.

Let the salad chill for at least 30 minutes before serving so the flavors can meld together.

How to Store Leftovers

Store in an airtight container in the fridge for up to 3 days.

Do not freeze—the mayo-based dressing doesn’t hold up well when thawed.

Angled view of tuna macaroni salad.

Serving Suggestions

Enjoy as a filling meal on its own, with some bread chips or crusty bread.

Serve alongside grilled chicken, burgers, or sandwiches for a complete meal.

Pair with a simple green salad for a light and refreshing lunch.

When you make this Tuna Macaroni Salad recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

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Side view of a bowl of Tuna Macaroni Salad garnished with quartered hard boiled eggs.

Tuna Macaroni Salad with Green Peas

Shelby Law Ruttan
A creamy and delicious Tuna Macaroni Salad with Green Peas that’s perfect for meal prep, lunches, or potlucks. Quick, easy, and customizable!
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 375 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Add the cooked elbow macaroni, tunafish, peas, and red onion to a large mixing bowl. Toss to combine.
  • Add the mayonnaise and cayenne pepper to the macaroni salad mixture and stir to coat.
  • Arrange quarted hard boiled eggs over the top of the macaroni salad. Sprinkle with paprika (if using). Refrigerate until ready to consume.

Notes

Substitution Ideas

Pasta Swap – Use rotini, penne, or even whole wheat pasta for a different texture.
Protein Alternative – Swap tuna for cooked shredded chicken or canned salmon.
Dressing Change – Use Greek yogurt instead of mayo for a lighter option.

Variations to Try

Spicy Kick – Add a pinch of red pepper flakes or a diced jalapeño.
Extra Crunch – Toss in chopped celery, bell peppers, or red onion.
Cheesy Upgrade – Mix in shredded cheddar or crumbled feta for added richness.
Dill Lovers’ Twist – Stir in fresh dill or pickle relish for extra tang.

Nutrition

Calories: 375kcalCarbohydrates: 30gProtein: 11gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 64mgSodium: 250mgPotassium: 186mgFiber: 2gSugar: 2gVitamin A: 251IUVitamin C: 8mgCalcium: 24mgIron: 1mgNet Carbohydrates: 27g
Keyword Macaroni Salad with Tuna and Peas, Tuna Macaroni Salad
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Garlic Scallion Noodles

by 23 Comments

Garlic Scallion Noodles are rich, buttery, and full of sweet, caramelized scallion flavor with an optional kick of heat. This simple yet bold dish comes together quickly, making it perfect for a weeknight meal or a satisfying side.

Side view of garlic scallion noodles in a bowl.

Inspired by the bold flavors of Asian-style noodle dishes, this recipe takes the simplicity of scallion oil noodles and adds a rich, buttery depth. If you love savory, umami-packed meals, you might also enjoy Thai Peanut Chicken Noodles for a nutty, slightly spicy twist!

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Why You'll Love Garlic Scallion Noodles

Incredibly flavorful – The mix of garlic, scallions, and butter creates a rich, aromatic sauce.

Quick and easy – Ready in about 15 minutes with minimal effort.

Versatile – Enjoy as a main dish or a side with protein.

How to Make Garlic Scallion Noodles

Start the noodles in a large pot of water and while the noodles are cooking, create your sauce. Below is a quick overview of how to make this delicious Garlic Scallion Noodle recipe!

Sauteing garlic in butter in a skillet.

Saute garlic and scallions

Add the butter to a large skillet over medium heat and cook until melted and bubbly. Add the white parts of the scallion and the garlic. Stir fry for 12 minutes being careful not to burn the garlic.

Add sauces and sugar

Add the soy sauce, oyster sauce, and brown sugar to the butter mixture in the skillet and stir well to mix.

Toss pasta

Add the cooked noodles and toss well evenly distribute the sauce. Sprinkle with the green parts of the scallion to garnish.

See recipe card below for ingredient list and full instructions.

Substitutions

Noodles – Use udon or ramen noodles in place of spaghetti.

Dairy-free – Swap plant-based butter.

Soy sauce – Use tamari or coconut aminos for a gluten-free option.

Variations

Crunchy topping – Garnish with fried shallots or crushed peanuts.

Spicy – Add chili crisp or sriracha for extra heat.

Protein boost – Toss in shrimp, chicken, or tofu for a complete meal.

Extra veggies – Stir in bok choy, mushrooms, or bell peppers.

Cooked Garlic Scallion Noodles in a skillet.

Top Tips

Use low heat when cooking garlic and scallions to avoid burning.

Reserve some pasta water to adjust the sauce consistency if needed.

Toss thoroughly to coat the noodles evenly in the sauce.

Let it sit for a minute after cooking so the flavors meld together.

How to Store and Reheat Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

To reheat:

  • Stovetop – Reheat in a pan over medium heat, adding a splash of water if needed.
  • Microwave – Heat in short bursts, stirring in between to prevent drying out.
Overhead view of garlic scallion noodles in an orange bowl with a blue napkin.

Serving Suggestions

Top with a soft-boiled egg for extra richness.

Pair with Air Fryer Teriyaki Chicken or or Crispy General Tso's Tofu.

Serve alongside a light cucumber salad for freshness.

When you make this Garlic Scallion Noodles recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Overhead image of a bowl of garlic scallion noodles.

Garlic Scallion Noodles

Shelby Law Ruttan
Garlic Scallion Noodles are rich, buttery, and packed with sweet, caramelized scallion flavor. Quick, easy, and perfect for any meal!
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course Side Dish
Cuisine Asian
Servings 4
Calories 295 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Add the butter to a large skillet over medium heat and cook until melted and bubbly. Add the white parts of the scallion and the garlic. Stir fry for 12 minutes being careful not to burn the garlic.
  • Add the soy sauce, oyster sauce, and brown sugar to the butter mixture in the skillet and stir well to mix.
  • Add the noodles and toss well evenly distribute the sauce on the noodles. Sprinkle with the green parts of the scallion to garnish.

Video

Notes

Tips and Substitutions

  • Break the spaghetti noodles in half before cooking them. This will eliminate long strands that is hard for the kids to handle.
  • Swap out the spaghetti noodles for ramen noodles or lo mein noodles.
  • If you want to reduce the sodium in this recipe, use Coconut Aminos in place of Soy Sauce. 
  • Substitute 1 shallot for the green onion. 
  • Add 1 teaspoon fresh minced ginger along with the garlic in step
  • If you want to reduce the amount of sugar, either cut it down to 1 tablespoon or substitute a brown sugar substitute.
  • Add shrimp or chicken to the noodles for a complete meal. Fry the protein first in 1 teaspoon olive oil, 1 teaspoon sesame oil, with salt, pepper (to taste), and one tablespoon of soy sauce. Add back to the noodles just prior to serving.

Nutrition

Serving: 1gCalories: 295kcalCarbohydrates: 51gProtein: 8gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 259mgPotassium: 187mgFiber: 2gSugar: 8gVitamin A: 295IUVitamin C: 3mgCalcium: 34mgIron: 1mgNet Carbohydrates: 48g
Keyword Garlic Scallion Noodles
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

General Tso's Tofu

by 68 Comments

Crispy, golden tofu coated in a sweet, spicy, and savory sauce—General Tso’s Tofu is a plant-based twist on the takeout classic. It’s the perfect balance of crunchy, sticky, and flavorful, making it an irresistible dinner option.

Overhead skillet view of Triangular shapes of crispy general tso's tofu coated in sauce and sprinkled with green onion tops.

Inspired by the ever-popular General Tso’s Chicken, this version swaps chicken for tofu while keeping all the bold flavors intact. If you’ve ever enjoyed dishes like Orange Tofu, you’ll love this homemade take on a restaurant favorite.

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Why You'll Love General Tso's Tofu

Crispy Perfection – The tofu is fried to golden, crunchy goodness before being coated in sauce.

Bold, Balanced Flavors – A mix of sweet, spicy, tangy, and savory elements makes every bite exciting.

Easy to Make at Home – No need for takeout when you can make this quick and delicious dish in your own kitchen.

Ingredients

Two bricks of tofu that have been pressed with a bowl of cornstarch in the background.

Extra-firm tofu holds up the best when frying and provides a nice chew to each bite.

Corn starch coats the tofu and provides a nice crunchy outer layer.

Olive oil for frying

Brown sugar brings sweet, caramel notes savory-sweet sauce

Hoisin sauce, an cantonese condiment made with fermented soybean paste and spices.

Ketchup adds sweet and sour sauce elements.

Soy sauce adds saltiness and umami elements to the sauce.

Sesame oil adds aromatic, nutty notes to the General Tso's Tofu sauce.

Green onions for garnish

Fresh ginger often used in asian cuisine, adds a peppery sweet heat.

Dried chili peppers for added spicy heat.

How to Prepare the Tofu

Below is a visual on how to prepare the tofu for this General Tso's Tofu recipe.

Tofu pressed between thick paper towel layers with a heavy plate on top to express water out.

Press Tofu

Place tofu in a tofu press or use a heavy plate with paper towels to press excess liquid from the brick of tofu.

Cutting the tofu into triangular shape

Cut

Cut tofu into squares and then cut into a diagonal to create triangle shaped pieces.

Crispy General Tso's Tofu pieces browning in a hot skillet.

Fry

Coat tofu pieces with cornstarch and fry in a hot skillet with oil.

Sesame sauce simmering in a skillet.

Make sauce

Remove tofu from skillet and set aside. Add sauce ingredients and whisk together, cooking until sauce begins to thicken.

Crispy General Tso's Tofu Sauce added to skillet with tofu tossed in it to coat.

Combine

Return tofu to skillet and toss to coat. Garnish with green onion tops.

See recipe card below for ingredient amounts and complete instructions.

Substitutions

Tofu Alternative – Swap tofu for tempeh or seitan for a different texture.

Soy Sauce Substitute – Use tamari for a gluten-free option or coconut aminos for a slightly sweeter taste.

Cornstarch Replacement – Arrowroot powder or potato starch can be used for a similar crispy coating.

Variations

Baked Version – Instead of frying, bake the tofu at 400°F for 25-30 minutes, flipping halfway through.

Air-Fried Tofu – Achieve crispiness with less oil by air-frying the tofu at 375°F for about 15 minutes.

Extra Veggies – Add bell peppers, broccoli, or snap peas for more texture and nutrients.

Overhead skillet view of General Tso's Tofu garnished with green onion tops.

Recipe FAQ's

What is General Tso's Sauce made of?

General Tso's Sauce is a spicy sweet sauce made with soy sauce, chili sauce, some sweetener, and vinegar.

What is the best chili pepper to use in General Tso's Tofu Sauce?

Traditionally whole dried Sichuan chili peppers are used.  Regular red pepper chili flakes work in place of the whole peppers.

What can I use in place of cornstarch?

Potato starch or rice flour works similar to cornstarch and will create a crispy outer shell on the tofu pieces.

Top Tips for the Best General Tso’s Tofu

Sauce at the end – Add the sauce just before serving to keep the tofu from getting soggy.

Press the tofu – Removing excess moisture helps it crisp up better.

Coat evenly – Toss the tofu in cornstarch for a light, crunchy crust.

Fry in batches – Avoid overcrowding the pan to maintain crispiness.

Crispy General Tso's Tofu pinnable image

Store and Reheat General Tso's Tofu

Store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat:

  • Stovetop: Reheat in a pan over medium heat until warmed through.
  • Oven: Bake at 350°F (175°C) for about 10 minutes.
  • Air Fryer: Heat at 350°F (175°C) for 5-7 minutes to restore crispiness.

Serving Suggestions

Serve over a bed of brown rice, Cauliflower Fried Rice or with a delicious bowl of Sesame Peanut Noodles.

For an appetizer try these vegan Air Fryer Egg Rolls or Crab Rangoon.

Up close image of general tsos tofu cut into rectangle shapes with green onion garnish and a long chili pepper on top.

When you make this Crispy General Tso's Tofu recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

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Crispy General Tso’s Tofu

Shelby Law Ruttan
General Tso’s Tofu is a crispy, saucy, and flavorful plant-based take on the classic! A quick and easy dinner that beats takeout.
5 from 14 votes
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Asian
Servings 6 servings
Calories 269 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the Tofu

For the Sauce

Instructions
 

  • Heat a large skillet over medium-high heat with olive oil until hot.
  • Add the cornstarch to a shallow bowl and coat the tofu with cornstarch on all sides. Fry the tofu in hot oil for 2 minutes on each side, until tofu coating is golden brown. Remove from the frying pan with a skimmer spoon. Place on a layer of paper towels to absorb any grease. Set aside.
  • In a small bowl mix together the brown sugar, hoisin sauce, vinegar, ketchup, soy sauce, and water until combined. Set aside.
  • In the same skillet the tofu was fried in, heat sesame oil over medium-high heat until hot. Stir in the white part of the green onions and the ginger. Fry for 1 minute, until fragrant.
  • Add the general tso's sauce mixture to the skillet along with the dried chili peppers. Bring the sauce mixture to a boil over medium high heat, then reduce heat and simmer for 2 minutes, until the sauce begins to thicken.
  • .Add the fried tofu back to the sauce mixture and toss to coat. Serve garnished with green part of the onion.

Notes

Substitutions

Tofu Alternative – Swap tofu for tempeh or seitan for a different texture.

Soy Sauce Substitute – Use tamari for a gluten-free option or coconut aminos for a slightly sweeter taste.

Cornstarch Replacement – Arrowroot powder or potato starch can be used for a similar crispy coating.

Top Tips for the Best General Tso’s Tofu

Sauce at the end – Add the sauce just before serving to keep the tofu from getting soggy.
Press the tofu – Removing excess moisture helps it crisp up better.
Coat evenly – Toss the tofu in cornstarch for a light, crunchy crust.
Fry in batches – Avoid overcrowding the pan to maintain crispiness.

Store and Reheat General Tso's Tofu

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat:
    • Stovetop: Reheat in a pan over medium heat until warmed through.
    • Oven: Bake at 350°F (175°C) for about 10 minutes.
    • Air Fryer: Heat at 350°F (175°C) for 5-7 minutes to restore crispiness.

Nutrition

Calories: 269kcalCarbohydrates: 22gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 1mgSodium: 498mgPotassium: 293mgFiber: 1gSugar: 13gVitamin A: 191IUVitamin C: 2mgCalcium: 65mgIron: 2mg
Keyword General Tsos Tofu
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Classic Lobster Rolls

by 3 Comments

These Classic Lobster Rolls are all about highlighting sweet, tender lobster meat tossed in a light tarragon mayo. The lobster salad is tucked into a buttery, toasted New England-style roll for a rich, refreshing, and perfect warm-weather meal.

Overhead image of a classic lobster roll on a seashell plate with lemon and tarragon garnish.

If you love fresh seafood, a lobster roll is the ultimate indulgence with its sweet, tender meat and creamy, flavorful dressing. While shrimp rolls offer a similar handheld experience, the delicate richness of lobster makes this dish feel extra special.

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Why You'll Love Classic Lobster Rolls

Simple and Elegant – It’s an easy recipe with a gourmet feel, perfect for entertaining or a quick indulgence.

Fresh and Flavorful – Tarragon adds a light, slightly anise-like note that pairs beautifully with lobster.

Quick to Prepare – With just a few steps, you can have these ready in minutes.

Ingredients

two whole lobsters on a white plate

This recipe is very basic. You need steamed lobster meat (the grocery store will do this for free), a mayonnaise based dressing flavored with fresh tarragon, and these New England Split Top Lobster Rolls (affiliate link).

Substitutions

Lobster Meat Alternative – Swap lobster for cooked shrimp or crab if you need a more affordable or accessible option.

Tarragon Replacement – Use fresh dill, chives, or parsley for a different herbal touch.

Mayonnaise Swap – Try Greek yogurt or crème fraîche for a tangier, lighter alternative.

Overhead view of Classic Lobster Rolls on a seashell plate with lemon wedges and a green napkin

Variations

Bacon Lobster Roll – Crispy bacon bits add a smoky, salty crunch.

Spicy Lobster Roll – Add a pinch of cayenne or a few dashes of hot sauce for heat.

Lemon-Garlic Butter Lobster Roll – Skip the mayo and toss the lobster in warm garlic butter with a squeeze of lemon.

Top Tips for the Best Lobster Rolls

Two New England Style Rolls toasting in a cast iron skillet

Toast the buns just right – A golden, buttery crispness adds the perfect contrast to the filling.

Chill the filling before assembling – A short chill helps the flavors meld together.

How to Store Leftovers

If you have leftover lobster filling, store it in an airtight container in the refrigerator for up to two days. Keep the rolls separate until serving.

Serving Suggestions

Make it a Seafood Feast – Serve alongside slow cooker clam chowder or air fryer corn on the cob.

Classic Side Pairings – Serve with air fryer frozen fries, homemade coleslaw, or a fresh green salad.

Summer Vibes – Pair with a watermelon lime sangria or peach mojito.

Classic Lobster Rolls

When you make this Classic Lobster Rolls recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

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Overhead image of classic lobster roll.

Classic Lobster Rolls

Shelby Law Ruttan
These Classic Lobster Rolls feature fresh lobster tossed in a light tarragon mayo and served in buttery, toasted New England-style rolls.
5 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course Main Dish
Cuisine American
Servings 4
Calories 371 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 3 tablespoon mayonnaise
  • ½ teaspoon Lemon rind
  • 1 teaspoon tarragon minced
  • ½ teaspoon dijon mustard
  • 1½ teaspoon lemon juice
  • 2 teaspoon minced green onions
  • 2 tablespoon finely chopped celery
  • 4 cups Lobster meat cut into bite sized pieces
  • 4 New England Style Hot Dog Rolls
  • 2 tablespoon butter

Instructions
 

  • In a large small mixing bowl, stir together mayonnaise, lemon rind, tarragon, mustard, and lemon juice.
  • Toss together lobster meat, celery, and green onions.
  • Stir mayonnaise dressing into lobster ingredients until well coated.
  • Spread hot dog bun on each side with butter and toast each side until browned.
  • Divide lobster salad mixture between hot dog rolls.
  • Alternatively, serve the lobster salad in lettuce cups for a low carb sandwich.

Notes

Omit the hotdog rolls for a total of 4 carbs per serving, making this a low carb and keto friendly salad!

Nutrition

Serving: 1gCalories: 371kcalCarbohydrates: 23gProtein: 33gFat: 16gSaturated Fat: 5gCholesterol: 124mgSodium: 802mgFiber: 1gSugar: 2g
Keyword Classic Lobster Roll, Lobster Rolls
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Chicken Artichoke Portobello Pizza

by 20 Comments

Looking for a low-carb pizza that’s packed with flavor? This Chicken Artichoke Portobello Pizza swaps out traditional dough for a hearty portobello mushroom cap, loaded with a creamy, savory chicken and artichoke topping.

Grilled Chicken Artichoke Portobello Pizzas made with mushroom caps.

The inspiration for this recipe comes from classic spinach artichoke dip, one of my favorite recipes on my website. If you love dishes like Buffalo Chicken Stuffed Mushrooms, you’ll appreciate this easy and delicious take on pizza night.

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Why You'll Love Chicken Artichoke Portobello Pizza

Low Carb & Keto-Friendly – A satisfying way to enjoy pizza without the carbs.

Quick & Easy – Ready in under 30 minutes, perfect for weeknights.

Rich & Creamy Flavor – The chicken and artichoke filling is packed with cheesy goodness.

Ingredients

Creamy and savory, the chicken filling for these mushroom pizzas is made with cream cheese, butter, and heavy cream! I like to use either leftover homemade rotisserie chicken or will buy pre-cooked chicken and artichoke hearts from the store.

You couldn't get more basic and still be super flavorful! For a full list of ingredients, check out the recipe card at the bottom of this post.

How to Make Chicken Artichoke Portobello Pizza

Portobello Mushroom cap on a cutting board.

Prepare mushroom cap

Remove stems and gills from mushroom cap and wipe mushroom with a damp paper towel to remove any dirt.

Chicken artichoke filling in a mixing bowl.

Make chicken filling

In a large bowl, mix together cream cheese, butter, heavy cream, chicken, artichokes, and chives.

Portobello mushroom stuffed with chicken artichoke cheese filling on a stone baking sheet.

Fill and grill

Fill prepared mushroom caps with chicken filling and top with mozzarella cheese. Grill or bake in oven.

See recipe card below for complete instructions.

Substitutions

Mushroom Base Alternative – Try halved bell peppers or zucchini boats for a different low-carb option.

Dairy-Free Version – Use a dairy-free cream cheese and and dairy free mozzarella.

Protein Swap – Use shredded turkey or cooked shrimp in place of chicken.

Variations

Spinach & Feta – Add chopped spinach and crumbled feta for a Mediterranean twist.

Buffalo Chicken – Toss the chicken in buffalo sauce and top with blue cheese crumbles.

Pesto Chicken – Swap out the creamy filling for a basil pesto and mozzarella combo.

Italian Sausage – Replace the chicken with crumbled Italian sausage for a heartier version.

One portobello mushroom with chicken and artichoke stuffing on a baking stone.

Top Tips for Preparing This Recipe

Drain Artichokes Well – Excess moisture can make the filling too runny.

Choose Large Mushrooms – Look for firm portobello caps with deep gills for the best texture.

How to Store and Reheat Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in a 350°F oven for 10 minutes or until warmed through. Avoid microwaving, as it can make the mushrooms soggy.

Serving Suggestions

Related Recipes

When you make this Chicken Artichoke Portobello Pizza recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Upclose image of chicken artichoke portobello pizza on a stone baking sheet.

Chicken Artichoke Portobello Pizza

Shelby Law Ruttan
A low-carb pizza alternative using a hearty portobello mushroom cap as the base, topped with a creamy, cheesy chicken and artichoke filling. Can be made on the grill or roasted in the oven.
4.94 from 43 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Keto Main Dish
Cuisine American
Servings 4
Calories 318 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the filling:

  • 3 ounces roasted chicken , diced
  • 1 cup Mozzarella Cheese , divided
  • 4 ounces cream cheese , softened
  • 2 tablespoon butter , softened
  • 2 tablespoon fresh chives , chopped
  • 1 teaspoon fresh rosemary
  • 2 cloves garlic , minced
  • ½ cup marinated artichoke hearts , chopped (plus more for topping)
  • Sweety peppers for topping (optional)

For the Mushroom Pizza Base:

  • 4 large portobello mushroom caps , cleaned with stems and gills removed
  • avocado oil

Instructions
 

  • Preheat the grill on high heat with pizza stone lightly coated with avocado oil.
  • Cream together cream cheese, butter, chives, rosemary, and garlic. Add the Asiago cheese and ½ cup of mozzarella cheese. Stir in chicken and artichoke hearts.
  • Wipe mushroom caps clean with a damp paper towel and remove stems. Scrape out gills with a spoon.
  • Divide filling evenly between mushroom caps. Top mushroom caps with remaining 1-ounce mozzarella cheese, diced artichoke hearts, and sweety peppers.
  • Place mushrooms on a pizza stone on a hot grill (temp should remain around 450 degrees). Lower grill lid and grill for 15 minutes or until filling is bubbly and mushrooms have begun to release juices.
  • Cool at least 10 minutes prior to serving - mushrooms will be very hot!

Notes

To roast in the oven, preheat oven to 400 degrees F. Place tray of chicken artichoke mushroom pizzas on stone baking pan and bake in oven for 15-20 minutes, until mushrooms have released their water.

Nutrition

Serving: 1mushroom capCalories: 318kcalCarbohydrates: 7gProtein: 15gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 82mgSodium: 428mgPotassium: 425mgFiber: 2gSugar: 4gVitamin A: 1070IUVitamin C: 7mgCalcium: 185mgIron: 1mgNet Carbohydrates: 5g
Keyword Grilled Chicken Artichoke Portobello Pizza
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Basic Beef Stew Recipe

by 11 Comments

This basic beef stew recipe is hearty, comforting, and packed with tender beef, potatoes, and carrots in a rich, flavorful broth. It’s the perfect one-pot meal for a cozy dinner on chilly nights.

Side view of stew recipe.

Inspired by the slow-cooked flavors of Crockpot Venison Stew, this recipe keeps things simple while delivering deep, homey flavors. The combination of seared beef and slow-simmered vegetables makes this dish feel like a classic straight from grandma’s kitchen.

Why You'll Love Basic Beef Stew

Easy to Make: Simple ingredients and minimal prep make this a beginner-friendly dish.

One-Pot Wonder: Less cleanup means more time to enjoy your meal.

Make-Ahead Friendly: Tastes even better the next day as the flavors develop.

Ingredients

Stew ingredients: onion, carrots, green peas, garlic, oregano, thyme, flour, beef broth powder, gravy master, and baby potatoes.

This beef stew recipe is made with the most basic ingredients and ones you likely already have on hand!

See the recipe card below for a full list of ingredients.

How To Make Basic Beef Stew Recipe

Searing beef cubes in large pot with olive oil.

Sear

Sear stew meat with olive oil in a hot pan until browned. Remove from pot and set aside.

Sauteed onions and garlic in a large pot.

Saute

Saute onion and garlic in same pot beef was seared in.

Beef cubes with veggies in broth in large pot.

Simmer

Return beef to pot and add remaining ingredients. Simmer 30 minutes, til vegetables are tender.

Adding flour water mixture to stew for thickening.

Thicken

Mix flour and water, stir into hot beef stew mixture and bring to a boil. Simmer until thickened.

Adding frozen peas to thickened stew.

Add peas

Stir in frozen peas.

Basic Beef Stew in cooking pot.

Heat

Heat Beef Stew until peas are warmed, about 2 minutes.

See recipe card below for full instructions.

Ingredient Substitution Ideas

Broth: Substitute with vegetable broth for a slightly different flavor profile.

Beef: Swap for boneless chicken thighs for a lighter version.

Potatoes: Use sweet potatoes for a slightly sweeter and nutrient-rich option.

Variations to Try

Spicy Beef Stew: Add red pepper flakes or diced jalapeños for heat.

Herb-Infused Stew: Stir in fresh rosemary and thyme for extra depth.

Tomato-Based Stew: Mix in crushed tomatoes for a tangy twist.

Overhead image of an orange bowl filled with basic beef stew recipe with a side of buttered wheat breat above the bowl of stew.

Top Tips for the Best Beef Stew

Taste and Adjust: Add salt and pepper at the end to balance flavors.

Brown the Beef: Searing the beef before simmering locks in flavor.

Low and Slow Cooking: Simmering on low heat ensures tender meat.

Thicken the Broth: Mix a bit of cornstarch with water and stir in for a thicker consistency.

How to Store Leftovers

Freezer: Freeze in portioned containers for up to 3 months.

Refrigerator: Store in an airtight container for up to 4 days.

To Reheat: Heat on the stovetop on low heat, stirring occasionally, until warmed through. Or, warm in the microwave in 30-second intervals, stirring between each, to prevent uneven heating.

Beef Stew bite shot on a spoon over an orange bowl of stew with a side of buttered whole wheat bread.

Related Recipes

Serve with..

When you make this Basic Beef Stew recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Basic Beef Stew recipe in an orange bowl with a side of buttered whole wheat bread.

Basic Beef Stew Recipe

Shelby Law Ruttan
A simple and hearty Basic Beef Stew recipe with tender beef, potatoes, and carrots simmered in a rich, flavorful broth. Perfect for a cozy meal!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 4
Calories 352 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Heat a large non-stick pot over medium heat. Spray lightly with cooking spray. Add the stew beef. Season with the salt and pepper and cook 4 minutes, or until browned. Remove from the heat and set aside.
  • Add the onion and garlic to the same pan the beef was cooked in and 4 minutes, or until onion becomes soft.
  • Return the stew beef to the pot along with the, beef broth, gravy master, potatoes, carrots, thyme, and oregano. Bring the mixture to a boil. Turn heat down to low and gently boil the veggies until they are just tender.
  • Add the frozen peas and simmer for 2 minutes.
  • In a small bowl, mix the flour and water together until smooth. Stir the flour mixture into gently boiling stew stirring constantly. Simmer for 2-3 minutes until thickened.

Notes

I served this with some Naan bread that I bought and then heated on the griddle just before serving. You will definitely want to serve this with some bread to sop up all the delicious gravy!

Nutrition

Calories: 352kcalCarbohydrates: 39gProtein: 33gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 771mgPotassium: 1330mgFiber: 7gSugar: 6gVitamin A: 6373IUVitamin C: 49mgCalcium: 85mgIron: 5mg
Keyword Basic Beef Stew Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Oven Roasted Red Peppers

by 1 Comment

Sweet, smoky, and incredibly versatile, oven-roasted red peppers are a simple yet flavorful addition to countless dishes. Whether you're adding them to salads, sandwiches, pasta, or as a topping on pizza, roasting your own peppers at home brings out a depth of flavor that store-bought versions just can't match.

Fresh Red Bell Peppers on a baking sheet lined with parchment paper.

Why You'll Love Oven Roasted Red Peppers

No Special Equipment Needed – All you need is an oven and a baking sheet—no open flame required.

Healthier Than Store-Bought – No added preservatives or excess sodium, just pure roasted goodness.

Budget-Friendly – Buying fresh peppers and roasting them yourself is much cheaper than jarred options.

How to Make Oven Roasted Red Peppers

Below are 4 simple steps in making oven roasted red peppers. Please see recipe card below for complete ingredient list and instructions.

Red bell peppers cut in half with cut side up.

Prepare

Preheat the oven to 450 degrees. Cut the peppers in half and remove the stems and seeds.

Red bell peppers cut side down on a parchment lined baking sheet.

Roast

Place the peppers cut side down on a parchment lined baking sheet. Lightly coat with oil, if using. Roast for 20 minutes, or until the skins blister and peppers have collapsed.

Roasted red peppers in a ziploc bag.

Steam

Immediately place the peppers into a plastic bag and seal the bag shut tight. Allow to steam for 30 minutes.

A pair of hands peeling the skin off of the oven roasted red pepper.

Peel

Remove the peppers from the bag and peel the skin from the peppers.

Ingredient Substitutions

Flavor boosters – use salt, smoked paprika, garlic powder, or Italian herbs for extra flavor.

Bell Peppers – Use yellow or orange bell peppers for a similar sweetness, or go for green peppers for a slightly bitter edge.

Oil-Free Option – Skip the oil and dry-roast them; they'll still caramelize beautifully.

Variations

Garlic Roasted Peppers – Add whole cloves of garlic to the baking sheet for a mellow, roasted garlic kick.

Spicy Roasted Peppers – Add sliced jalapeños or a sprinkle of red pepper flakes before roasting.

Balsamic Roasted Peppers – Toss the peppers in a little balsamic vinegar after roasting for a touch of tangy sweetness.

Herb-Infused Peppers – Roast with fresh thyme, rosemary, or oregano for extra aroma.

Top Tips for Success

Make Ahead – Roasted peppers store well in the fridge for up to 5 days or in the freezer for months.

Char the Skin Well – The more blistered the skin, the easier it will be to peel.

Let Them Steam – Covering the hot roasted peppers in a bowl with plastic wrap makes the skin slide right off.

Slice or Store Whole – Keep them whole for stuffing or slice them into strips for easy use in recipes.

Roasted Red Pepper on a cutting board with the skin still on the pepper.

How to Store Oven Roasted Red Peppers

Refrigerator Storage:

  • Place the roasted, peeled, and sliced peppers in an airtight container.
  • Store them plain or drizzle with olive oil for extra preservation.
  • Keep refrigerated for up to 5 days.

Freezer Storage:

  • Lay the cooled roasted peppers flat on a baking sheet and freeze until solid.
  • Transfer them to a freezer-safe bag or container, removing as much air as possible.
  • Store for up to 3 months. Thaw in the fridge before using.

Marinated Storage:

  • Submerge the roasted peppers in olive oil and add herbs like garlic, oregano, or thyme.
  • Store in an airtight jar in the fridge for up to 2 weeks.
  • Always use a clean utensil to remove peppers to avoid contamination.

For best flavor, bring refrigerated or frozen peppers to room temperature before serving!reezer.

Serving Suggestions

  • Toss into salads (like this Parmesan Pasta Salad) for a smoky-sweet bite.
  • Add to a sandwich or burger topping for another level of flavor
  • Blend into hummus or dips for a creamy, roasted touch.
  • Stir into pasta dishes or grain bowls for a pop of color and taste.

Related Recipes

When you make this Oven Roasted Red Pepper recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

One oven roasted red pepper on a wooden board with the pepper skin still on the pepper.

Oven Roasted Red Peppers

Shelby Law Ruttan
Easy oven-roasted red peppers with a rich, smoky flavor. Great for adding to salads, pasta, sandwiches, or blending into dips.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 40 minutes
Steaming time 30 minutes
Total Time 1 hour 25 minutes
Course Condiments, Keto Condiments
Cuisine American
Servings 6
Calories 42 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 3 large red bell peppers halved and seeded
  • 1 tablespoon olive oil

Instructions
 

  • Preheat the oven to 450 degrees. Cut the peppers in half and remove the stems and seeds.
  • Place the peppers cut side down on a parchment lined baking sheet. Lightly coat with oil, if using. Roast for 20 minutes, or until the skins blister and peppers have collapsed.
  • Immediately place the peppers into a plastic bag and seal the bag shut tight. Allow to steam for 30 minutes.
  • Remove the peppers from the bag and peel the skin from the peppers. Discard the skin and store the peppers as desired.

Nutrition

Serving: 0.5pepperCalories: 42kcalCarbohydrates: 5gProtein: 1gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 3mgPotassium: 173mgFiber: 2gSugar: 3gVitamin A: 2567IUVitamin C: 105mgCalcium: 6mgIron: 0.4mgNet Carbohydrates: 3g
Keyword Oven Roasted Red Peppers, Roasted Red Peppers
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Portobello Cheesesteak Sliders

by 1 Comment

These Portobello Cheesesteak Sliders are packed with bold, savory flavors thanks to meaty portobello mushrooms and gooey provolone cheese. Perfect for game days, casual dinners, or a fun appetizer spread, this vegetarian recipe proves you don’t need steak to make a great cheesesteak!

Portobello Cheesesteak Sliders on a plate with a dill pickle on the side

This recipe was inspired by the classic Philly cheesesteak and the versatility of vegetarian sliders like these Black Bean Sliders found on my website. By swapping steak for portobellos, I’ve created a lighter, plant-based alternative that doesn’t skimp on flavor.

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Why You'll Love Portobello Mushroom Sliders

Quick and Easy: Ready in under 30 minutes with minimal prep and cooking time.

Vegetarian-Friendly: A crowd-pleasing option that’s just as satisfying as the meat-based original.

Vegetarian-Friendly: A crowd-pleasing option that’s just as satisfying as the meat-based original.

Ingredients

  • Portobello mushroom caps, cleaned and sliced into ¼ inch strips.
  • Red bell peppers, seeds removed and cut into strips.
  • Jalapeno pepper, seeded and diced
  • Yellow onion, cut into slices.
  • Olive oil
  • Provolone cheese slices
  • Steak sauce is used for flavor, and is completely vegan and safe to use in this cheesesteak sandwich.
  • Soy sauce, I like to use this reduced-sodium soy sauce.

Most steak sauces are vegetarian, be sure to check ingredient lists if this is important to you. A good one to use is A-1 Steak Sauce (affiliate link).

How to Make Portobello Cheesesteak Sliders

Mushrooms cooking in a skillet.

Cook mushrooms

Heat ½ tablespoon of olive oil in a large skillet over medium high heat. Add the portobello slices and cook for 5 minutes, stirring occasionally, until caramelized. Transfer the mushrooms to a plate and set aside.

Peppers, mushrooms, and onions cooking in a stainless steel skillet.

Saute

Heat the remaining oil in the skillet. Add the onion, red bell peppers, and jalapeno slices and cook for 5 minutes, stirring occasionally, or until the vegetables are softened and begin to caramelize.

Cooked peppers, mushrooms, and onions in a skillet.

Step 3

Return the mushrooms to the skillet and stir in the soy sauce and steak sauce. Cook for 2 minutes, or until vegetables have absorbed most of the liquid.

Mushrooms and peppers in a skillet topped with provolone cheese that has begun to melt.

Step 4

Turn off the heat and season with salt and pepper (if using). Divide the vegetables into 4 piles in the skillet and top each with a slice of cheese.

Substitution Ideas

Bread: Try mini brioche buns, sweet dinner rolls, or even lettuce wraps for a low-carb option.

Cheese: Swap provolone for mozzarella, Swiss, or vegan cheese for a vegan version.

Mushrooms: Use cremini or button mushrooms if portobellos aren’t available.

Variations

Spicy Kick: Add a drizzle of sriracha for extra heat.

Garlic Butter Buns: Brush the buns with garlic butter before toasting for extra flavor.

Cheese Upgrade: Use smoked gouda or sharp cheddar for a more robust flavor.

Equipment Needed

Baking sheet (optional, for toasting buns)

Large skillet

Cutting board

Chef’s knife

Spatula

Top Tips for Preparing Portobello Cheesesteak Sliders

Slice Evenly: Thin, uniform slices of mushrooms cook evenly and quickly.

Clean Portobellos Properly: Wipe the mushrooms with a damp paper towel instead of rinsing to avoid excess moisture.

How to Store and Reheat

Reheating: Warm sliders in a 350°F (175°C) oven for 5-7 minutes or microwave in 20-second intervals until heated through.

Storage: Keep leftover sliders in an airtight container in the fridge for up to 3 days.

Serve with..

Pair with Air Fryer Frozen Fries, a fresh garden salad, or tortilla chips and guacamole for a complete meal.

When you make this portobello cheesesteak slider recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Featured image for portobello cheesesteak sandwich.

Portobello Cheesesteak Sliders

Shelby Law Ruttan
Portobello Cheesesteak Sliders are a delicious vegetarian alternative to the classic. Savory mushrooms, melted cheese, and toasted buns make these sliders irresistible.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizers, Main Dish, Vegetarian
Cuisine American
Servings 2
Calories 459 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Heat ½ tablespoon of olive oil in a large skillet over medium high heat. Add the portobello slices and cook for 5 minutes, stirring occasionally, until caramelized. Transfer the mushrooms to a plate and set aside.
  • Heat the remaining oil in the skillet. Add the onion, red bell peppers, and jalapeno slices and cook for 5 minutes, stirring occasionally, or until the vegetables are softened and begin to caramelize.
  • Return the mushrooms to the skillet and stir in the soy sauce and steak sauce. Cook for 2 minutes, or until vegetables have absorbed most of the liquid.
  • Turn off the heat and season with salt and pepper (if using). Divide the vegetables into 4 piles in the skillet and top each with a slice of cheese. Serve each portion on a toasted roll.

Nutrition

Serving: 2slidersCalories: 459kcalCarbohydrates: 51gProtein: 21gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 26mgSodium: 923mgPotassium: 930mgFiber: 7gSugar: 15gVitamin A: 2296IUVitamin C: 89mgCalcium: 362mgIron: 3mgNet Carbohydrates: 44g
Keyword Portobello Cheesesteak Sliders
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Sun Dried Tomato Hummus

by 1 Comment

Sun Dried Tomato Hummus is a delicious way to enjoy hummus with the delicious flavor of sun dried tomatoes. It is made with a blend of chickpeas, oil packed sun dried tomatoes, some seasoning, and lemon juice. Super easy clean eating!

Sun dried tomato hummus in a blue and white bowl.

I fell in love with sun dried tomatoes when I first made this Parmesan Pasta Salad recipe. Right then and there, I realized just how delicious they were and how versatile they were to add to recipes to give a punch of flavor.

I love to serve sun dried tomato hummus with these buttery garlic bread chips, celery or carrots. It is also great as part of a Greek Salad Bowl or even on a sandwich with lettuce!

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Why You'll Love Sun Dried Tomato Hummus

Packed with Flavor: The sun-dried tomatoes add a rich, tangy kick that elevates traditional hummus.

Quick and Easy: Ready in under 10 minutes, this recipe is perfect for last-minute gatherings or meal prep.

Versatile: Use it as a dip, spread, or even a sauce for wraps and bowls.

🥘 Ingredients

Overhead view of a jar of sun dried tomatoes.
  • Canned chickpeas: it is best to always drain and rinse the chickpeas before using.
  • Oil packed sun dried tomatoes
  • Freshly squeezed lemon juice
  • Fresh Garlic cloves: use fresh for the most nutrition.
  • Salt and pepper

How To Make Sun Dried Tomato Hummus

Food processor with processed sun dried tomato hummus inside.
  1. In the bowl of a food processor, add the chickpeas, water, 3 tablespoon sun dried tomatoes, lemon juice, salt, pepper, and garlic. Process until smooth.
  2. Transfer to a serving bowl and garnish with reserved sun dried tomatoes, and chickpeas (if using).

Equipment

  • Food processor
  • Citrus juice reamer to extract the lemon juice from the lemons.
  • Sieve, to drain the chickpeas and separate the lemon seed and pulp from the juice.
  • 1 cup glass measure to collect the lemon juice while squeezing
  • Garlic press, to mince the garlic.

Substitutions

Chickpeas: Swap with cannellini beans for a creamier texture.

Tahini: Replace with Greek yogurt or cashew butter for a different spin.

Variations

Spicy: Add a pinch of cayenne pepper or a roasted chili for heat.

Garlic Lover’s: Double the garlic for a more robust flavor.

Nutty: Add a handful of toasted pine nuts for extra richness.

White and blue bowl filled with sun dried tomato hummus and garnished with chopped sun dried tomatoes and garbanzo beans.

Recipe Tips

  • Jarred minced garlic (1 tsp) can be used in place of the garlic clove.
  • When pulsing the hummus, be sure to scrape the sides down periodically to ensure all of the ingredients are broken down and incorporated into a smooth mixture.
  • Save a few sun-dried tomatoes and chickpeas to top the hummus prior to serving.

Serve with..

As a Spread: Use in sandwiches, wraps, or on toast.

With Chips: Serve with pita chips, tortilla chips, or bread chips.

When you make this Sun Dried Tomato Hummus recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

White and blue bowl filled with sun dried tomato hummus and garnished with chopped sun dried tomatoes and garbanzo beans.

Sun Dried Tomato Hummus

Shelby Law Ruttan
Creamy and packed with bold Mediterranean flavors, this Sun Dried Tomato Hummus is a quick, healthy dip that’s perfect for any occasion.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizers
Cuisine Greek
Servings 8
Calories 62 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 15 ounces canned chickpeas drained
  • ¼ cup water
  • 3½ tablespoon oil-packed sun dried tomatoes chopped and divided
  • 1 tablespoon lemon juice
  • 2 large garlic cloves coarsely chopped
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

  • In the bowl of a food processor, add the chickpeas, water, 3 tablespoon sun dried tomatoes, lemon juice, salt, pepper, and garlic. Process until smooth.
  • Transfer to a serving bowl and garnish with reserved sun dried tomatoes, and chickpeas (if using).

Nutrition

Calories: 62kcalCarbohydrates: 9gProtein: 3gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 311mgPotassium: 184mgFiber: 3gSugar: 0.1gVitamin A: 92IUVitamin C: 8mgCalcium: 24mgIron: 1mgNet Carbohydrates: 6g
Keyword Sun Dried Tomato Hummus
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Cheese and Pepper French Bread Pizza

by 1 Comment

This Cheese and Pepper French Bread Pizza is all about simple and bold flavors. It’s quick, cheesy, and perfect for when you want pizza without tomato sauce!

Bite sized pieces of toasted french bread topped with veggies and cheese on a plate with a side of marinara dipping sauce.

Inspired by the bold combination of tangy pepperoncini peppers (also known as banana peppers), black olives, and earthy mushrooms, this recipe takes French bread pizza to a whole new level. Imagine gooey melted cheese, zesty pepperoncini, and sautéed mushrooms atop crusty French bread – a flavor-packed, no-sauce treat!

If you love the tang of banana peppers, you will want to try this BBQ Beef Slider recipe here on my website!

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Why You'll Love French Bread Pizza

Quick and Easy: Perfect for busy weeknights; ready in under 30 minutes.

Customizable: Use your favorite cheeses and toppings for a personalized touch.

Crowd-Pleaser: Whether for a family dinner or a casual gathering, it’s always a hit.

Ingredients

This French bread pizza is a tasty treat without the use of red sauce! Packed with flavor from olive oil and toppings.

Loaves of bread cut into sections and halved on a cutting board.
  • French bread
  • Olive oil
  • Part-skim mozzarella cheese
  • Banana peppers
  • Black olives
  • Red onion
  • Fresh mushrooms

Tip: Banana peppers (also known as pepperoncini peppers) are in a vinegar brine which adds a tangy bite. This ingredient is what adds a lot of flavor to the recipe and you can use regular, hot, Italian style, or sweet and spicy! (affiliate links)

How to Make French Bread Pizza

Spreading olive oil on french bread halves.

Prep french bread

Spread olive over top of french bread that has been sliced in half.

Adding mushrooms, onions, banana peppers, and cheese to french bread.

Add toppings

Top bread halves with cheese and veggies.

Slicing french bread pizzas into smaller pieces.

Bake

Bake as directed and serve as desired.

See recipe card below for full ingredient list and instructions.

Substitutions

Cheese: Swap mozzarella for Cheddar or Gruyère or a combination of both.

Bread: Use sourdough or Italian bread if French bread isn’t available.

Butter: Replace olive oil with melted butter for a slightly different flavor profile.

Variations

Add Protein: Top with shredded rotisserie chicken, crispy pancetta, or seasoned tofu.

A Touch of Herbs: Sprinkle fresh thyme or rosemary on top for added aroma and flavor.

Garlic Lovers: Rub the bread with a garlic clove before spreading the butter.

One piece of toasted cheese and pepper french bread pizza topped with peppers, mushrooms, olives, and red onion.

Equipment Needed

  • Baking sheet
  • Cutting board
  • Spoon (to spread olive oil)
  • Chef’s knife

Top Tips for Preparing This Recipe

Don’t Skimp on olive oil: It’s the base for the sauce and adds richness.

InfuseGarlic Flavor: toast french bread with olive oil first, then rub a garlic clove over the warm bread before adding toppings. Bake as directed.

Layer Cheese Evenly: Spread the cheese to cover the entire surface for every bite to be cheesy and satisfying.

Cut pieces of appetizer bread topped with mushrooms, peppers, olives, and onions.

How to Store Leftover French Bread Pizza

Let the french bread pizza cool completely, then store in an airtight container in the fridge for up to 3 days.

To reheat, place on a baking sheet and warm in a 350°F oven for about 10 minutes, or until the cheese is melted and the bread is crispy again. Avoid microwaving to keep the bread from getting too soft.

Serving Suggestions

Enjoy with a side of warmed homemade pizza sauce or creamy garlic dipping sauce.

Serve as part of a game-day snack spread with your favorite chicken wings and clam dip.

📖 Recipe

Featured image for Cheese and Pepper French Bread Pizza.

Cheese and Pepper French Bread Pizza

Shelby Law Ruttan
This Cheese and Pepper French Bread Pizza is quick, easy, and made without tomato sauce. Tangy banana peppers, mushrooms, and cheese come together with great flavor and is perfect for .
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizers
Cuisine American

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Ingredients
  

  • 1 small loaf french bread
  • 2 tablespoons avocado oil
  • 2 cups part-skim mozzarella cheese
  • ½ cup banana peppers
  • ¼ cup black olives
  • ¼ cup thinly sliced red onion
  • 1 cup sauteed mushrooms

Instructions
 

  • Preheat the oven to 400°. Cut the loaf of french bread in half. Then cut the two halves in half.
  • Place cut pieces on a large baking sheet. Drizzle the cut side of each bread section with ½ tablespoon of olive oil.
  • Evenly distribute the cheese, mushrooms, banana peppers, black olives, and red onion slices over top of the oil drizzled bread.
  • Bake for 15 minutes, or until the cheese is melted and the bread is lightly browned and crusty.
Keyword Cheese and Pepper French Bread Pizza, French Bread Piizza
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Vegetarian Burrito Bowl

by 1 Comment

Looking for a quick, healthy meal that’s satisfying and customizable? This vegetarian burrito bowl is loaded with plant protein, fresh veggies, and zesty toppings—perfect for meal prep or a easy weeknight dinner.

Hero image for vegetarian burrito bowls.

This recipe was inspired by my love for colorful, nutrient-packed meals like my Low Carb Burger Bowl. It combines fresh flavors and versatile ingredients for a dish that’s as delicious as it is convenient!

Why You'll Love Vegetarian Burrito Bowls

Healthy and Nutritious: Packed with 33 grams protein, high in fiber, and loaded with fresh veggies.

Quick and Easy: Ready in under 30 minutes, making it perfect for busy weeknights.

Great for Meal Prep: Make ahead and enjoy throughout the week.

Burrito Bowl Ingredients

Bowl ingredients: plant based ground beef, diced cucumbers, tomatoes, roasted red peppers, shredded cheese, cilantro, and avocado.
  • Beef-less ground beef
  • Cauliflower fried rice
  • Taco seasoning
  • Tomatoes
  • Cucumber
  • Avocado
  • Roasted red peppers
  • Shredded cheddar cheese
  • Cilantro (optional)
  • Sour cream (optional)

Tip: The best plant based beef to use is my favorite, Gardien plant based beef like crumbles (affiliate link). Impossible Burger would work well here too.

Substitutions

Grains: Swap quinoa or brown rice, for the cauliflower rice.

Protein boost: Add black beans, pinto beans, or chickpeas.

Dairy free: Replace cheddar with vegan cheese and use a non-dairy sour cream (affiliate links) for topping.

Variations

Spicy Kick: Add sliced jalapeños or a drizzle of hot sauce.

Roasted Veggies: Include roasted sweet potatoes, zucchini, or bell peppers for extra flavor.

Grilled Tofu: Add grilled or pan-fried tofu for extra protein.

Equipment Needed

Serving bowls

Large skillet

Cutting board

Sharp knife

Top Tip for Preparing This Recipe

Prep Ahead: Chop veggies and cook grains in advance to save time.

How to Store Leftovers

In the Fridge: Store individual components in airtight containers for up to 4 days.

Hero image for vegetarian burrito bowls.

Serving Suggestions:

Related Recipes

When you make this Vegetarian Burrito Bowl recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

A vegetarian burrito bowl with a base of cauliflower rice, beef like plant protein on the left of the bowl with chopped tomatoes, avocado, and roasted red pepper arranged in a circle around the bowl. It is topped with a dollop of sour cream, chopped cilantro, and shredded yellow cheese.

Vegetarian Burrito Bowl

Shelby Law Ruttan
This vegetarian burrito bowl is a flavorful, healthy dish that’s quick to make and endlessly customizable. Perfect for meal prep or weeknight dinners!
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Dish
Cuisine Tex-Mex
Servings 4
Calories 356 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Place the beef-less beef in a large skillet that has been sprayed with cooking spray. Break the crumbles up and cook and stir for 2 minutes, or until it is warmed thru.
  • Add the taco seasoning to the beef-less beef and stir to combined. Remove from heat and keep warm.
  • Reheat the cauliflower rice in the microwave or in a skillet until warm.
  • Assemble the burrito bowl by placing ¼ of the cauliflower fried rice in a serving bowl. Top with ¼ of the beef-less beef, diced tomatoes, roasted red peppers, avocado slices, and cucumbers.
  • Garnish the burrito bowl with a tablespoon of sour cream, chopped cilantro, and cheddar cheese.

Nutrition

Calories: 356kcalCarbohydrates: 26gProtein: 33gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 18mgSodium: 416mgPotassium: 569mgFiber: 14gSugar: 9gVitamin A: 873IUVitamin C: 40mgCalcium: 324mgIron: 7mgNet Carbohydrates: 12g
Keyword Vegetarian Burrito Bowl
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Homemade Pizza Sauce

by 1 Comment

This Homemade Pizza Sauce is a quick, flavorful alternative to store-bought options, made with simple pantry staples like canned tomatoes. It’s rich, perfectly seasoned, and just what you need for a pizza night that rivals your favorite pizzeria.

A pint jar of homemade sauce.

Inspired by classic marinara and my go-to Easy Pasta Sauce, this recipe brings those comforting Italian flavors to a quick and versatile pizza topping. If you're a fan of bold tomato flavors with a hint of garlic and herbs, this sauce is for you.

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Why You'll Love Homemade Pizza Sauce

Easy to make: this easy homemade pizza sauce recipe is a tomato-based sauce that's easy to make and ready in just 1 hour.

Pantry-Friendly: Uses canned tomatoes and common seasonings you likely already have.

Versatile: Not just for pizza—use it for dipping breadsticks or as a base for calzones.

Ingredients

Ingredients for homemade sauce.
  • Canned tomatoes: I used a quart sized jar of home canned tomatoes but you can use store-bought tomatoes.
  • Extra virgin olive oil
  • Unsalted butter: adds a creaminess and boosts flavor.
  • Fresh garlic cloves 
  • Dried oregano
  • Red pepper flakes: these are optional but just a touch of spicy.
  • Salt: start small and increase as needed
  • Yellow onion
  • Fresh basil: I like to simmer the fresh herbs in the pizza sauce, then remove them when done.
  • Honey: adds a touch of sweetness to balance out the flavor of the tomatoes.

See recipe card below for full ingredient list

How To Make Homemade Pizza Sauce

Sauteed onion garlic and oregano in a saucepan.

Step 1

In a medium saucepan over medium heat, warm the olive oil until it shimmers. Add the onion, garlic, dried oregano, and red pepper flakes (if using), and cook for 3 minutes, until onions have softened.

Combined sauce ingredients in saucepan.

Step 2

Add tomatoes, salt, basil, and honey. Bring to a boil, then reduce temperature and cook pizza sauce on low heat for 1 hour, until sauce is reduced by almost half.

Thickened pizza sauce in a saucepan.

Step 3

Remove from heat and allow to cool 15 minutes. Transfer pizza sauce to blender and blend on high until smooth. Store in airtight glass jar.

Equipment

  • High speed blender, Immersion blender, or food processor
  • Medium saucepan
  • Wooden spoon
  • Glass storage jar: be sure to use one with an airtight lid.

Storage

Storage: Let the sauce cool completely and store in an airtight container in the fridge for up to 5 days.

Freeze: Portion into freezer-safe bags or containers and freeze for up to 3 months.

Overhead view of a pint jar of homemade sauce.

Substitutions

Canned Tomatoes: Use fresh tomatoes (peeled and pureed) if you prefer.

Dried Herbs: Swap for fresh herbs—just triple the amount for similar flavor.

Sugar: Replace with honey or maple syrup for a natural sweetener.

Variations

Spicy Kick: Add a pinch of red pepper flakes for some heat.

Creamy Twist: Stir in a splash of heavy cream or mascarpone for a velvety finish.

Herb-Forward: Boost the flavor with extra basil, oregano, or even rosemary.

A jar of the homemade best pizza sauce with a spoonful of sauce over top of the jar.

Top Tip

If you like a chunkier sauce, skip the blender and just a potato masher (affiliate link) to break down the tomatoes.

Serve With..

When you make this homemade pizza sauce recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

A spoonful of homemade pizza sauce.

Homemade Pizza Sauce

Shelby Law Ruttan
A homemade pizza sauce recipe made with canned tomatoes, a touch of honey and dried oregano for the best pizza sauce recipe to top all your pizza needs!
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Condiments
Cuisine Italian-American
Servings 8
Calories 60 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a medium saucepan over medium heat, warm the olive oil and butter (if using) until butter is melted. Add the onion, garlic, dried oregano, and red pepper flakes (if using), and cook for 3 minutes, until onions have softened.
  • Add tomatoes, salt, basil, and honey. Bring to a boil, then reduce temperature and cook pizza sauce on low heat for 1 hour, until sauce is reduced by almost half. Remove from heat and allow to cool 15 minutes.
  • Transfer pizza sauce to blender and blend on high until smooth. Store in airtight glass jar.

Nutrition

Serving: 0.5cupCalories: 60kcalCarbohydrates: 8gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 4mgSodium: 289mgPotassium: 217mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 11mgCalcium: 41mgIron: 1mgNet Carbohydrates: 6g
Keyword Homemade Pizza Sauce
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Canning Tomatoes in a Hot Water Bath

by Leave a Comment

Preserving the fresh flavor of ripe tomatoes is easier than you think with this simple hot water bath canning method. Canning tomatoes is perfect for beginner and seasoned canners and this guide will help you stock your pantry with delicious tomatoes to use year-round.

Quart jars of canned tomatoes.

Inspired by the timeless tradition of preserving summer's bounty, this recipe echoes techniques from 'homemade canning salsa' to create versatile, flavorful jars. Whether you’re new to canning or continuing a family tradition, this method is a must-try.

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❤️ Why You'll Love Canning Tomatoes

Preserves Peak Flavor: Capture the taste of summer tomatoes to enjoy even in the cold months.

Long Shelf Life: Properly canned tomatoes can last up to a year, making meal planning more convenient.

Customizable: Adjust the seasoning or leave the tomatoes plain for a versatile pantry staple.

Ingredients

A colander full of garden fresh tomatoes.

Whole tomatoes: you will need 22 pounds of tomatoes for this recipe, look for ripe, firm tomatoes

Canning salt: contains no iodine and is finer than table salt that dissolves easily and produces a clear brine.

Fresh lemon juice: this is my preference but bottled lemon juice or lime juice will work as well.

How to Can Tomatoes

Below is a visual on how to can tomatoes. See recipe card at the bottom of this post for complete instructions.

A pot of water, bowl of tomatoes, and another bowl of ice water on the stovetop.

Scald

Scaled tomatoes to make removing the skins easier.

Tomatoes in a large bowl of ice.

Chill

Place blanched tomatoes in ice cold water until cool enough to handle, then remove skin.

Preparing to add tomatoes to quart jars for processiing.

Fill jars

Use a canning funnel to transfer the quartered tomatoes to the prepare jars

Adding fresh tomatoes to glass jars.

Remove air bubbles

Use a long handled non-metalic spatula to remove air bubbles.

Overhead image of fresh tomatoes in quart jars.

Clean jar rims

Wipe rim of jars clean of any debris and cover with lids and screw caps.

Quart jars of unprocessed tomatoes in canning rack.

Arrange jars

Place quart jars in canning rack to transfer to canner.

Quart jars of canning tomatoes in the canner.

Cover

Cover jars in canner with cold water, using just enough to over the top of jars. Process as directed

Equipment

  • Large pot: for blanching tomatoes
  • Large bowl: for quickly chilling blanched tomatoes.
  • Canning jars: this recipe was made with quart jars, you will need 7. If you prefer to use a pint jar, you will need 14.
  • Water bath canner: this canner will provide you with the canner and tools needed for making this recipe
  • Jar lifter
  • Canning funnel
  • Long handled non-metallic spatula: for releasing any air bubbles once the tomatoes are packed in the jar.
  • Clean kitchen towels
  • Cutting board 
  • Sharp knife

Hint: this hot water bath canning kit (affiliate link) contains everything you need for canning!

Processed and sealed tomatoes side view of jar.
When sealed, solids will rise to top and any water from tomatoes will be at the bottom of the jar!

How to Store Canned Tomatoes

Pantry storage: store in a cool, dark place such as a pantry or cellar. 

Refrigerate: once opened, refrigerate any unused portions and consume within a few days. 

Canning Tomato Tips

  • Choose fully ripe tomatoes for the best flavor and texture.
  • Wash jars and lids with soapy water then sterilize in hot boiling water. 
  •  to wipe lid of canning jar clean of any tomato pulp that may accumulate when filling jars..
  • Experiment with different tomato varieties such as heirloom or paste tomatoes.

FAQ's

Can I reuse the lids for canning?

No, it's essential to use new lids for each canning session to ensure a proper seal.

Don't I have to use a pressure canner instead of a hot water bath?

Tomatoes are a high-acid food and therefore a hot boiling-water canning process is safe for tomatoes. Pressure canning option is recommended for canning low-acid foods.

Can I use table salt instead of canning salt?

Table salt is safe to use in canning, however it contains iodine and other additives that can cause the product to look, cloudy.

What do I do if my lids did not seal?

Return jarred tomatoes to canner and process for the same amount of processing time. If they do not seal after a second process, transfer to freezer safe containers and freeze up to 12 months.

Serve with..

Canned tomatoes are versatile and can be used in countless recipes like homemade pasta sauce, pizza sauce, chili, and more adding a burst of fresh flavor to your dishes throughout the year.

When you make this Canning Tomatoes recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Several quart jars of canned tomatoes in a window sill.

Canning Tomatoes in a Hot Water Bath

Shelby Law Ruttan
Canning tomatoes in a hot water bath is a labor of love that rewards you with the taste of summer year-round. With a few essential ingredients, equipment, and a little effort, you can savor the flavors of ripe tomatoes even in the depths of winter.
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Prep Time 40 minutes
Cook Time 45 minutes
Cooling time 12 hours
Total Time 13 hours 25 minutes
Course Canning
Cuisine American

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 22 pounds fresh canning tomatoes
  • 14 tablespoons lemon juice
  • 3½ teaspoons canning salt

Instructions
 

  • Wash tomatoes thoroughly and remove any stems or blemishes.
  • Blanch the tomatoes by scoring a shallow "X" on the bottom of each tomato and placing in boiling water for 30 seconds to 1 minute.
  • Immediately transfer hot tomatoes to an ice water bath.Once cool enough to handle, peel tomatoes, remove the cores, and quarter tomatoes or leave them whole.
  • Add ½ teaspoon of canning salt and 2 tablespoons of lemon juice to each quart jar (adjust the quantities for pint-sized jars).
  • Fill sterilized hot jars with the prepared tomatoes, leaving about ½ inch of headspace.
  • Remove any air bubbles using a long handled non-metallic spatula, wipe the jar rims clean with a paper towel, and place the lids and screw bands tightly on top of the jar.
  • Place the filled quart jars into the canner rack and lower into the canner. Add cold water, using enough water to cover the top of the jars in the canner.
  • Bring the water to a rolling boil and process the jars for 45 minutes.Once the processing time is complete, turn off the heat, and allow the jars to sit in the water for 5 minutes.
  • Using a jar lifter, carefully remove the jars from the canner and place them on a clean kitchen towel. Let them cool undisturbed for 12 to 24 hours.
  • After the cooling period, check the seals by pressing the center of each lid. If it doesn't flex, the jar is properly sealed. Any unsealed jars should be refrigerated and used promptly.
  • Label the jars with the contents and the date and store them in a cool, dark place for up to a year.
Keyword Canning Tomatoes, Canning Tomatoes in a Hot Water Bath
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Homemade Pasta Sauce

by Leave a Comment

This homemade pasta sauce with canned tomatoes is a celebration of simplicity. Made with pantry staples, it delivers a comforting, flavorful sauce that feels gourmet with minimal effort.

A quart sized jar of homemade pasta sauce.

Inspired by the one of my personal favorites, Spaghetti Arrabiiata, this sauce focuses on rich tomato flavors enhanced with garlic, herbs, and olive oil and home canned tomatoes. It's the perfect recipe for weeknights when you crave something cozy yet quick to prepare.

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Why You'll Love Homemade Pasta Sauce

Pantry-friendly: Made entirely with ingredients you likely already have, like canned tomatoes and seasonings.

Quick and easy: Ready in just 30 minutes, it’s perfect for busy evenings.

Budget-friendly: A low-cost way to create a gourmet sauce at home.

Ingredients

  • Canned whole tomatoes: I used home canned tomatoes to get the best flavor. However, you can easily buy canned crushed tomatoes or diced tomatoes to use in this recipe. Two (28 oz) cans can be substituted.
  • Italian seasoning: this is a blend of dried herbs used in making homemade pasta sauce.
  • Jalapeno: I love to add a little bit of spicy pepper to my homemade spaghetti sauce recipe, feel free to leave it out if you don't like it.
  • Onion: white or yellow onion will work best.
  • Fresh garlic cloves and garlic powder: I use a little bit of both!
  • Basil and Oregano: I used dried herbs, but fresh basil and oregano can be substituted.
  • Extra virgin olive oil
  • Salt: flavor enhancer
  • Sweetener: (optional) a little sweetener balances out the flavors. Use monk fruit if you are keto, otherwise, granulated sugar or brown sugar will work.
  • Tomato paste: this is used to thicken the tomato sauce.
  • Red pepper flakes: (optional) adds a little bit of heat to the sauce
  • Black pepper: (optional) added for flavor

*See recipe card below for ingredient amounts and full instructions.

How To Make Homemade Pasta Sauce

Pouring canned tomatoes into a large pot.

Saute and boil

In a large stockpot over medium heat, saute the onion, garlic, and jalapeno pepper (if using) in the olive oil. Add the tomatoes and bring to a boil.

Sauce ingredients simmering in a large pot.

Simmer

Add the seasoning and tomato paste using a wire hand whisk, to incorporate. Bring sauce back to a boil, then reduce heat to low and simmer uncovered for 20 minutes

Homemade pasta sauce in the food processor.

Puree

Remove sauce from the heat and use as desired. To smooth the sauce, once cooled, use an immersion blender or food processor.

Substitutions

  • Tomatoes: Use fire-roasted canned tomatoes for a smoky flavor.
  • Seasonings: Replace dried basil and oregano with fresh basil and fresh oregano, or try Italian seasoning for a blend of herbs.
  • Aromatics: Swap garlic for shallots.

Variations

Creamy Tomato Sauce: Stir in heavy cream or half and half for a rich, velvety texture.

Spicy Marinara: Add or cayenne pepper for extra heat.

Veggie-packed: Incorporate finely diced carrots, celery, or bell peppers for a chunky, nutrient-rich sauce.

Overhead image looking down into a jar of red sauce.

Storage

Refrigerate: store any unused pasta sauce in an airtight container in the refrigerator for up to 2 weeks.

Freeze: can be stored in the freezer in a freezer-safe containers or in quart-sized freezer bags for up to 3 months.

Top Tips for Preparing Homemade Pasta Sauce

  • Use quality canned tomatoes: Use your own home canned tomatoes, or if buying, look for San Marzano or organic tomatoes to enhance the flavor.
  • Simmer patiently: Let the sauce cook for at least 20 minutes to develop a deeper flavor.
  • Taste and adjust: Add sugar if the tomatoes are too acidic, and balance with salt and olive oil

Serve with..

When you make this homemade pasta sauce recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

A quart jar of homemade pasta sauce.

Homemade Pasta Sauce

Shelby Law Ruttan
A quick and flavorful homemade pasta sauce made with canned tomatoes, garlic, and herbs. Perfect for pasta, pizza, or dipping breadsticks!
No ratings yet
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Sauces
Cuisine Italian-American
Servings 8
Calories 75 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a large stockpot over medium heat, saute the onion, garlic, and jalapeno pepper (if using) in the olive oil.
  • Add the tomatoes, Italian seasoning, basil, oregano, garlic powder, salt, and sweetener.
  • Using a wire hand whisk, incorporate the tomato paste. Bring sauce to a boil, then reduce heat to low and simmer uncovered for 20 minutes, until the sauce has thickened to your preference.
  • Remove sauce from the heat and use as desired.
  • If desired smooth the sauce once cooled using an immersion blender or food processor.
  • Store any unused pasta sauce in the refrigerator for up to 2 weeks. Or, freeze up to 3 months in quart-sized freezer bags.

Nutrition

Calories: 75kcalCarbohydrates: 18gProtein: 3gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 472mgPotassium: 808mgFiber: 4gSugar: 9gVitamin A: 2343IUVitamin C: 40mgCalcium: 47mgIron: 2mgNet Carbohydrates: 11g
Keyword Homemade Pasta Sauce
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Teriyaki Cauliflower Wings

by Leave a Comment

These Teriyaki Cauliflower Wings made in the air fryer are crispy, saucy, and packed with umami flavor, making them a perfect crowd-pleasing appetizer. Whether you're hosting a party or craving a fun snack, these wings are guaranteed to impress.

Angled view of inside of teriyaki cauliflower wings garnished with green onion tops and sesame seeds.

Inspired by my Extra Crispy Maple Hot Wings recipe and my growing love for plant-based alternatives, this air fryer recipe transforms humble cauliflower into a flavorful bite. It's a nod to dishes like Crispy Buffalo Cauliflower but with a sweet and savory Asian twist!

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Why You'll Love Teriyaki Cauliflower Wings

Crispy Perfection: The cauliflower florets are air-fried to crispy golden perfection, giving them a satisfying crunch.

Great Flavors: The homemade teriyaki sauce is a perfect balance of sweet, savory, and slightly tangy flavors.

Plant-Based Option: It's a healthier, vegetarian twist on a classic appetizer that everyone can enjoy.

Ingredients

Ingredients for Teriyaki cauliflower wings.
  • Cauliflower
  • Panko breadcrumbs
  • Milk
  • Flour
  • Garlic powder
  • Onion powder
  • Salt
  • Black pepper
  • Scallion 
  • Sesame seeds
  • Teriyaki sauce - use the recipe included in the recipe card or your favorite purchased sauce.

Hint: to keep this recipe plant based, use a non-dairy milk.

See recipe card for quantities.

How To Make Teriyaki Cauliflower Wings

Just a few simple steps and a 20 minutes in the air fryer and you will have this delicious cauliflower wing recipe ready for the family to enjoy.

Flour and seasonings in a mixing bowl.
  1. In a medium sized bowl, add the flour, garlic powder, onion powder, salt and pepper. Whisk to combined
Cornstarch slurry in a white bowl with a wire hand whisk.
  1. Add the milk and whisk until thoroughly combined.
Coating cauliflower pieces with crumb coating.
  1. Add the cauliflower to the flour mixture and toss to coat well. Add cauliflower to the panko crumbs and make sure all florets are covered with the panko.
Coated cauliflower pieces in air fryer basket.
  1. Place the florets in the air fryer in a single layer. Air fry for 20 minutes on 350 degrees Fahrenheit.
Teriyaki sauce ingredients in a saucepan.
  1. While the cauliflower is cooking, make the teriyaki sauce.
Air fried flour coated cauliflower pieces in a bowl with teriyaki sauce to the side.
  1. Once the cauliflower florets are cooked, pour the teriyaki sauce over the florets and toss to coat.

This is just a brief overview of how to make teriyaki cauliflower wings. See the recipe card below for complete instructions

Substitutions

Cauliflower: Swap cauliflower for broccoli florets or halved Brussels sprouts.

Teriyaki Sauce: Use store-bought teriyaki sauce (affiliate link) for convenience or try a soy-ginger glaze for a different flavor profile.

Flour: Replace all-purpose flour with gluten-free flour or almond flour for a gluten-free option.

Variations

Spicy Kick: Add a drizzle of sriracha or a sprinkle of red pepper flakes for a spicy version.

Sweet & Tangy: Mix in a splash of pineapple juice for a tropical twist.

Honey Teriyaki: Use honey instead of brown sugar for a naturally sweetened version.

See this air fryer buffalo cauliflower recipe on my website! (placeholder for in-content link)

Overhead image Teriyaki sauce glazed Cauliflower Wings garnished with green onion slices.

Equipment

  • Air fryer
  • Mixing bowls
  • Whisk
  • Saucepan (for the teriyaki sauce)

Storage

Store leftover wings in an airtight container in the refrigerator for up to 3 days.

Reheat in an oven or air fryer at 375°F for 5–7 minutes until warm and crispy. Avoid microwaving, as it can make the wings soggy.

Top tip

Don’t Overcrowd: Leave space between the florets on the baking sheet for even cooking.

Add Sauce Last: Toss the wings in the teriyaki sauce just before serving to keep them crispy.

One piece of teriyaki cauliflower wings on a fork.

Serve with..

  • Serve with a side of steamed rice or fried cauliflower rice for a complete meal.
  • Pair with a refreshing coleslaw for a crunchy contrast.
  • Add a side of creamy dipping sauce like ranch dressing for extra indulgence.

Looking for other recipes like this? Try these:

When you make this Teriyaki Cauliflower Wing recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Teriyaki Cauliflower Wings garnished with green onion slices in a tan and white bowl.

Teriyaki Cauliflower Wings

Shelby Law Ruttan
Crispy Teriyaki Cauliflower Wings coated in a sweet and savory sauce. A perfect plant-based appetizer or snack that’s easy to make using your air fryer!
No ratings yet
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizers
Cuisine Asian
Servings 4
Calories 488 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Cauliflower Wings Ingredients

Ingredients Teriyaki sauce:

Instructions
 

  • Start by cutting the cauliflower into florets.
  • In a medium sized bowl, add the milk, flour, garlic powder, onion powder, salt and pepper. Whisk until well combined.
  • Add your cauliflower florets to the bowl with milk and cover all florets.
  • Then put your cauliflower in the panko crumbs and make sure all florets are covered with the panko.
  • Place the florets in the air fryer in a single layer.
  • Air fry for 20 minutes on 350 degrees Fahrenheit.
  • While the cauliflower is cooking, make your teriyaki sauce.
  • Add the water, soy sauce, brown sugar, honey, minced garlic, minced ginger in a sauce pan and cook on medium-high heat until the water has evaporated and the sauce becomes thicker. This can take about 10-15 minutes.
  • Once the cauliflower florets are cooked, pour the teriyaki sauce over the florets and garnish with sliced scallions and sesame seeds.

Nutrition

Calories: 488kcalCarbohydrates: 95gProtein: 11gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 27mgSodium: 1269mgPotassium: 632mgFiber: 6gSugar: 28gVitamin A: 130IUVitamin C: 71mgCalcium: 151mgIron: 2mgNet Carbohydrates: 89g
Keyword Teriyaki Cauliiflower Wings
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Rhubarb Ice Cream with Golden Oreos

by Leave a Comment

This rhubarb ice cream is a creamy, tangy treat that's perfect for spring and summer. With a sweet vanilla Oreo crunch, it's a delightful twist on classic flavors that you won't want to miss!

A scoop of rhubarb cookies and cream ice cream in a clear glass serving dish.

The inspiration came from the balance of tart and sweet in these creamy Rhubarb Custard Bars and the nostalgic charm of vanilla ice cream studded with crushed cookies. Combining rhubarb's unique flavor with vanilla Oreos creates a dessert that's both sophisticated and fun.

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Why You'll Love Rhubarb Ice Cream

Seasonal Treat: It highlights rhubarb at its peak, making it perfect for spring and summer gatherings.

Balanced Flavors: The tartness of rhubarb perfectly complements the sweetness of the vanilla Oreos.

Creamy Texture: A rich, velvety ice cream base that melts in your mouth.

Ingredients

Diced rhubarb on a cutting board.
  • Fresh or frozen Rhubarb
  • 2% Milk
  • Light Cream
  • Sugar
  • Vanilla extract
  • Golden Oreo Cookies

See recipe card below for ingredient amounts.

How to Make Rhubarb Ice Cream

Rhubarb cooking in a large pot.

Cook rhubarb

In a medium saucepan over medium high heat, stir the rhubarb and sugar. Bring to a boil and cook for 5 minutes, or until rhubarb just begins to break down.

Rhubarb puree in blender cup.

Make puree

Transfer the rhubarb mixture to a blender and process for 1 minute, or until the rhubarb puree mixture is thick. Set aside.

Whisking rhubarb puree and cream together in a yellow bowl.

Whisk

In a large bowl, whisk together the 2% milk, light cream, and sugar until sugar has dissolved.

Rhubarb puree and cream mixture in a yellow mixing bowl.

Combine

Add the rhubarb puree and vanilla extract. Whisk to combine. Place ice cream mixture in a covered container and refrigerate for at least 2 hours.

Transferring rhubarb mixture to ice cream freezer container.

Transfer

Transfer chilled rhubarb ice cream mixture to the ice cream canister and freeze according to model instructions.

Rhubarb Ice Cream in the ice cream maker can.

Freeze

Once the ice cream is soft frozen, stir in the crushed vanilla cream cookies. Freeze until firm.

*See recipe card below for complete instructions.

Substitutions

Rhubarb swap: Substitute with strawberries or raspberries for a similar tart flavor.

Vanilla Oreos: Use golden sandwich cookies or graham crackers for a slightly different crunch.

Dairy-free: Replace heavy cream with coconut cream for a dairy-free version.

A blue ice cream scoop inside of an ice cream freezer barrel scooping rhubarb ice cream with vanilla oreo pieces.

Recipe Variations

Rhubarb Swirl: Blend the cooked rhubarb into a chunky sauce and swirl it through the ice cream for a ribbon effect.

Chocolate Twist: Swap vanilla Oreos for chocolate ones for a deeper, richer flavor.

Low fat: Make it a lower fat by skipping the cream and using low fat or skim milk in it's place. You will get more of an ice milk cream instead.

Equipment

  • Ice cream maker (affiliate link)
  • Saucepan for cooking rhubarb
  • Blender or food processor
  • Mixing bowls
  • Whisk or electric mixer

Tip: I highly recommend this electric ice cream maker (affiliate link).

Storage

Store rhubarb ice cream in a freezer safe container in the freezer up to 3 months.

Top Tips for Preparation

Fold gently: Mix the Oreos in carefully to avoid breaking them into crumbs.

Cook the rhubarb til soft: Aim for a soft consistency without overcooking to maintain its tart flavor.

Chill thoroughly: Make sure the ice cream mixture is fully chilled before churning or freezing to achieve the best texture.

Serving With..

When you make this rhubarb ice cream recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Scooping ice cream from a metal ice cream churn with a blue handled ice cream scoop.

Rhubarb Ice Cream

Shelby Law Ruttan
Rhubarb Ice Cream with Vanilla Oreos combines the tangy flavor of rhubarb with the sweet crunch of cookies for a creamy, irresistible treat!
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Prep Time 20 minutes
Churn time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Desserts
Cuisine American
Servings 16
Calories 288 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 cups 2% Milk
  • 2 cups light cream
  • 2 cups sugar divided
  • 3 cups diced rhubarb
  • 2 teaspoons vanilla extract
  • 23 Oreo Thins Golden Sandwich Cookies

Instructions
 

  • In a medium saucepan over medium high heat, stir the rhubarb and sugar. Bring to a boil and cook for 5 minutes, or until rhubarb just begins to break down.
  • Transfer the rhubarb mixture to a blender and process for 1 minute, or until the rhubarb puree mixture is thick. Set aside.
  • In a large bowl, whisk together the 2% milk, light cream, and sugar until sugar has dissolved.
  • Add the rhubarb puree and vanilla extract. Whisk to combine. Place ice cream mixture in a covered container and refrigerate for at least 2 hours.
  • Transfer chilled rhubarb ice cream mixture to the ice cream canister and freeze according to model instructions.
  • Once the ice cream is soft frozen, stir in the crushed vanilla cream cookies. Freeze until firm.

Nutrition

Calories: 288kcalCarbohydrates: 41gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 36mgSodium: 92mgPotassium: 153mgFiber: 1gSugar: 34gVitamin A: 356IUVitamin C: 2mgCalcium: 81mgIron: 0.5mgNet Carbohydrates: 40g
Keyword Rhubarb Cookies and Cream Ice Cream, Rhubarb Ice Cream
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Slow Cooker Green Chicken Chili

by Leave a Comment

This Slow Cooker Green Chicken Chili brings the warmth and flavor of a classic chili but with a tasty twist thanks to green chiles and tender shredded chicken. This easy, hands-off recipe makes the perfect cozy meal any day of the week.

Overhead image of a white bowl full of green chicken chili topped with jalapeno slices and crumbled cheese.

Green Chicken Chili is a delicious, versatile dish that is excellent for those colder months. It’s warming, cozy, and perfect for when you want a hearty meal without spending hours in the kitchen.

It pairs well with Cheesy Italian Bread, or a simple Sweet Potato Roll.

Why You'll Love Slow Cooker Green Chicken Chili

Easy Prep: With simple ingredients and minimal prep, the slow cooker does all the work.

Customizable Heat Level: You control the spice level, from mild to fiery, by adjusting the type and amount of green chiles.

Healthy and Satisfying: Loaded with lean chicken, fiber-rich beans, and antioxidant-packed green chiles, this green chicken chili is nutritious and satisfying.

Ingredients

All you need is chicken breast, some pantry staples and a few herbs and spices to make this dlicious chili recipe. See below for more info.

Chili ingredients: Chicken breasts, white beans, green chilis, herbs, and spices.
  • Chicken breast
  • Olive oil
  • Onion 
  • Green bell pepper
  • Canned green chilies
  • Great northern beans
  • Ground cumin
  • Coriander
  • Salt
  • Black pepper
  • Chicken seasoning
  • Cream cheese

See recipe card for quantities.

How to Make Slow Cooker Green Chicken Chili

Just a few simple steps and a slow cooker is all you need to make this chili recipe. See below for an easy how to!

Chili spices in a clear glass bowl.
  1. Combine all spices into a large bowl and combine thoroughly with mixture
Overhead image of broth mixture in a clear glass bowl.
  1. Add water to spices and whisk until well combined
Broth with beans and other chili ingredients in the slow cooker.
  1. Place chicken, chilies, beans, and broth mixture to slow cooker. Cook on low for 4 hours.
Broth mixture with cream cheese added in the slow cooker crock.
  1. Remove chicken and set aside. Add cream cheese and allow it to melt in the broth, whisking occasionally to incorporate.
Overhead image of shredded chicken in chili broth in a slow cooker.
  1. Shred chicken and return to crockpot. Stir to combine.
Upclose image of a bowl of slow cooker green chicken chili.
  1. Serve topped with jalapenos, cilantro, and sour cream (if using).

Hint: For quick and easy shredded chicken, place cooked chicken breasts in a large bowl and use a hand mixer on low speed to shred them evenly.

Substitutions

  • Chicken Thighs: boneless skinless chicken thighs can be substituted for chicken breasts.
  • Bean swap: Cannellini beans can be used in place of navy beans
  • Pepper options: use poblano peppers in place of jalapeno peppers for a less spicy version.

Variations

Make the following changes or additions to alter the recipe slightly for a different flavor profile.

  • Add Veggies: toss in diced zucchini, bell peppers, or corn.
  • Go Spicier: for a bolder heat, leave the seeds in the jalapeno when adding to the chili.
  • Use ground pork or turkey: swap out the chicken for pork or turkey.

See this Venison White Bean Chili Recipe on my website!

Angled image of a bowl of slow cooker green chicken chili.

Equipment

  • Slow Cooker: A 4-quart or larger slow cooker works.
  • Cutting Board
  • Sharp Knife
  • Ladle: for serving
  • Mixing Spoon

Storage

Store leftover chili in the refrigerator in an airtight container up to 4 days. For longer storage, can be stored in the freezer up to 3 months.

Thaw frozen chili before reheating.

To reheat: warm chili in a large pot over medium heat on the stove-top until warmed through.

Top tip

To enhance flavor in slow cooker white chicken chili, saute onion and peppers and sear chicken in a hot skillet before adding to the slow cooker.

Serve with..

Classic Toppings: Serve with shredded cheese, a dollop of sour cream, fresh cilantro, and avocado slices for a tasty finish.

Cornbread or Tortilla Chips: Pair the chili with cornbread muffins or crunchy tortilla chips to add some texture and soak up the flavorful broth.

Rice or Cauliflower Rice: For a heartier meal, serve the chili over rice or a lighter option like cauliflower rice.

Looking for other recipes like this? Try these:

When you make this slow cooker green chicken chili recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Overhead image of a white bowl full of green chicken chili topped with jalapeno slices and crumbled cheese.

Slow Cooker Green Chicken Chili

Shelby Law Ruttan
This slow cooker green chicken chili is a hearty, flavorful dish made with tender chicken, green chiles, and a blend of spices. Perfect for busy weeknights, it’s easy to make and pairs well with toppings like avocado, sour cream, or fresh cilantro.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Dish
Cuisine Tex-Mex
Servings 6
Calories 365 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 large chicken breast
  • 1 tablespoon oil
  • ½ medium onion , diced
  • 1 medium green bell pepper , diced
  • 4 ounce can green chilies , undrained
  • 31 ounces great northern beans , drained (2-15.5 ounce cans)
  • 2 teaspoons ground cumin
  • 1 teaspoon coriander
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons chicken seasoning
  • 4 cups water
  • 4 ounces cream cheese , softened
  • Queso fresco crumbles , optional topping
  • Fresh cilantro , optional topping
  • Sliced jalapeños , optional topping
  • Tortilla chips , optional topping

Instructions
 

  • Add oil and chicken breasts to the slow cooker.
  • Add bell pepper, onion, and beans
  • In a mixing bowl, whisk together the spices and water, then whisk until no clumps are present.
  • Pour the spice mixture over the chicken breasts then turn the slow cooker on high for 4 hours.
  • Once chicken is cooked, remove chicken from slow cooker and set aside.
  • Stir cream cheese into the chili allowing it to melt completely.
  • While cream cheese is melting, shred the chicken. Add to chili after the cream cheese has melted completely.
  • Serve the chili topped with chopped cilantro, jalapeños, cheese crumbles and or tortilla chips (if using)

Nutrition

Calories: 365kcalCarbohydrates: 36gProtein: 30gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 67mgSodium: 429mgPotassium: 973mgFiber: 11gSugar: 2gVitamin A: 420IUVitamin C: 26mgCalcium: 160mgIron: 5mgNet Carbohydrates: 25g
Keyword Slow Cooker Green Chicken Chili
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Cauliflower Steaks with Cheese Topping

by Leave a Comment

Cauliflower steaks topped with melty cheese and flavorful seasonings make the perfect side or vegetarian main dish. This simple recipe is quick, satisfying, and perfect for weeknight dinners or entertaining.

Cauliflower steaks on a roasting pan topped with golden brown cheese being removed from the sheet with a cheese pull.

The inspiration for this recipe came from a love the cheesy cauliflower combination. Combining the rich, cheesy goodness with the crisp-tender texture of roasted cauliflower creates an irresistible dish that's both hearty and wholesome.

Why You'll Love Cheesy Cauliflower Steaks

Roasted flavor: thick steaks are roasted with a seasoned olive oil causing golden brown crispy edges and a caramelized flavor that is irresistibly delicious.

Low carb: these cauliflower steaks are naturally low-carb.

Versatile: cauliflower steaks make a delicious main dish for veggie lovers.They also are great served as a side dish with your main course.

Ingredients

Cauliflower steaks ingredients: mozzarella cheese, cauliflower, garlic and onion powder, olive oil, parmesan cheese, Italian seasoning.
  • Cauliflower: you will want to buy a whole head of cauliflower. Look for a medium to large head.
  • Extra virgin olive oil
  • Garlic powder
  • Onion Powder:
  • Italian seasonings
  • Grated parmesan cheese
  • Shredded mozzarella cheese​

See recipe card below for ingredient amounts.

How To Make Cauliflower Steaks

A white bowl with garlic seasoning ready to brush on cauliflower.

Mix seasoning

In a small bowl, combine olive oil, garlic powder, onion powder, Italian seasonings, and grated parmesan cheese.

Brusing seasoning on cauliflower sliice.

Season cauliflower steaks

Place cauliflower steaks on prepared baking sheet and brush olive oil mixture evenly over top of cauliflower steaks.

Roasted and seasoned cauliflower steaks on baking sheet.

Bake

Bake in preheated oven for 20 minutes, until fork tender. Gently flip cauliflower steaks over.

Partially roasted cauliflower topped with shredded mozzarella cheese.

Broil

Top partially roasted cauliflower steaks with cheese and broil til golden brown.

Equipment

  • Cutting board
  • Baking sheet
  • Sharp knife
  • Silicone pastry brush
  • Large spatula

Storage

Refrigerate: store leftovers in an airtight container in the refrigerator for up to 3 days. 

Reheat: When reheating, place the cauliflower steaks on baking sheet in the oven for 10 - 15 minutes at 350 degrees. Alternatively, they can be reheated in the air fryer at 350 for 10 minutes.

Cauliflower steaks on baking sheet with golden brown cheese on top.

Variations

Herb-infused Cheese: Add chopped fresh herbs like thyme, rosemary, or parsley to the cheese topping for an aromatic twist.

Spicy Kick: Sprinkle red pepper flakes or cayenne pepper on top before baking to add some heat to the dish.

Nutty Crunch: Mix crushed nuts like almonds or walnuts with the cheese topping to give your cauliflower steaks a delightful crunch.

Garlicky Goodness: Incorporate minced garlic into the cheesy mixture for a robust garlic flavor.

Top Tips

Uniform Slices: Cut the cauliflower into even slices to ensure even cooking and a visually appealing presentation.

Get Creative with Cheese: Experiment with different cheeses, such as cheddar cheese, gouda, or a combination blue cheese crumbles and mozzarella cheese.

Don't Overcook: Keep an eye on the cauliflower while roasting, as it can become mushy if overcooked. Aim for a tender texture that still retains some bite.

Bite shot of a piece of cauliflower steak on a gold fork.

FAQ's

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure that the cheese you use does not contain any added gluten or additives.

Can I make this recipe vegan?

Absolutely! To make this recipe vegan, simply substitute the cheese with a dairy-free alternative made from plant-based ingredients like cashews, nutritional yeast, or vegan cheese products.

Can I use frozen cauliflower for this recipe?

Fresh whole cauliflower is recommended for this recipe to achieve the best texture.

Serve with..

Related Recipes

If you love these cheesy cauliflower steaks, then you may want to try some of these other cauliflower recipes!

When you make this Cheesy Cauliflower Steak recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Cauliflower steaks on a roasting pan topped with golden brown cheese being removed from the sheet with a cheese pull.

Cheesy Cauliflower Steaks

Shelby Law Ruttan
Roasted cauliflower steaks topped with melted cheese and simple seasonings make the perfect quick and delicious vegetarian-friendly dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Keto Side Dish, Side Dish
Cuisine American
Servings 4
Calories 193 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees F. Coat baking sheet with nonstick cooking spray or line with parchment paper. Set aside.
  • In a small bowl, combine olive oil, garlic powder, onion powder, italian seasonings, and grated parmesan cheese. Set aside.
  • Slice cauliflower into thick steaks, about 1 to 1-½ inches wide.
  • Place cauliflower steaks on prepared baking sheet.
  • Brush olive oil mixture evenly over top of cauliflower steaks.
  • Place in preheated oven and bake for 20 minutes, until cauliflower is fork tender.
  • Remove steaks from oven and sprinkle evenly with shredded cheese. Turn oven broiler on high.
  • Place cauliflower steaks back in the oven and broil cheese for 30-40 seconds until .golden brown

Nutrition

Calories: 193kcalCarbohydrates: 6gProtein: 9gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 28mgSodium: 306mgPotassium: 247mgFiber: 2gSugar: 2gVitamin A: 256IUVitamin C: 32mgCalcium: 225mgIron: 1mgNet Carbohydrates: 4g
Keyword Cauliflower Steaks, Cheesy Cauliflower Steaks
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pan Con Tomate

by Leave a Comment

Pan con tomate, or Spanish tomato bread, is a simple yet incredibly flavorful breakfast dish that brings a taste of Spain to your plate. With just a handful of ingredients, it brings something magical to your table—perfect for a leisurely morning meal or a quick snack.

Pan con Tomate on a white plate with bowls of ingredients in the background.

This recipe draws inspiration from the traditional Catalonian dish and shares a similar vibe with Italian bruschetta. The fresh, rustic flavors make it a go-to for anyone who appreciates uncomplicated yet delicious recipes like Caprese toast.

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Why You'll Love Pan Con Tomate

Quick and Easy: Ready in under 10 minutes, making it ideal for busy mornings.

Minimal Ingredients: Requires just bread, ripe tomatoes, olive oil, garlic, and salt.

Healthy and Light: A refreshing and nutritious start to your day.

Authentic Flavors: Brings the taste of Spain to your table with minimal effort.

Ingredients

Ingredients for Pan Con Tomate

Rustic bread: you will want a good quality bread for this. In Spain the bread is fresh baked and soft with a crusty exterior. The closest I could find here in the states was a ciabatta loaf.

Fresh tomatoes: Choose fresh, juicy tomatoes such as beefsteak tomatoes.

Fresh garlic cloves: Larger cloves work best, as the garlic melts into the hot toast fast.

Extra-virgin olive oil: choose a good olive oil, one that is stored in a dark bottle (light is the enemy of olive oil).

Salt, choose the salt of your preference. I use either Himalayan pink salt of a flaky sea salt such as Maldon.

Fresh basil (optional)

See recipe card below for ingredient amounts.

How to Make Pan Con Tomate

Ciabatta loaf cut and sliced in half face up on a baking sheet.

Toast bread

Place bread on large baking sheet and place in oven. Bake for 10 minutes, until bread is golden brown.

Fingers holding garlic clove and rubbing it over top of toasted bread.

Infuse garlic

Remove bread from the oven and rub immediately with the garlic clove.

A spoon drizzling olive oil over top of toasted bread.

Drizzle olive oil

Top bread slices with a drizzle of extra virgin olive oil over the surface of the bread.

Box shredder used for shredding a tomato half.

Grate tomatoes

Grate halved tomato pulp over the large holes of a box grater.

Shredded tomato being spooned over toasted bread.

Add topping

Spread each slice of bread with the shredded tomatoes and season with a little salt to taste.

Toasted bread spread with tomato and a container of salt above the plate.

Serve

Serve with a pinch of salt and fresh basil (if desired)

See recipe card below for full instructions.

Equipment

  • Box shredder (affiliate link): to shred the tomato pulp
  • Large bowl
  • Large rimmed baking sheet
  • Garlic skin remover(affiliate link): this gives you a peeled garlic clove in one quick rub!

Storage

Store any leftover components (bread and tomato) in separate air tight containers. The tomatoes should be kept in the fridge no longer than 4 days.

Substitution Ideas:

Olive Oil: Swap for avocado oil for a slightly different flavor profile.

Bread: Use sourdough or ciabatta instead of rustic Spanish bread.

Tomatoes: Canned whole tomatoes can work if fresh tomatoes aren’t available.

Variations

Cheesy Twist: Add a sprinkle of Manchego or Parmesan cheese.

Protein Boost: Top with thinly sliced serrano ham or prosciutto.

Spicy Kick: Drizzle with a bit of chili oil or sprinkle with red pepper flakes.

Overhead shot of pan con tomate garnished with basil.

Top Tips for Preparing Pan con Tomate:

  • Choose ripe tomatoes: Overripe ones are perfect for their juiciness and flavor.
  • Grill your bread: A lightly charred edge adds depth and crunch.
  • Rub garlic while warm: The heat from the toasted bread mellows the garlic’s intensity.
  • Use high-quality olive oil: The oil’s flavor shines in this simple dish.

Serve with...

  • Include it as part of a tapas spread with Garlic Shrimp with Pancetta and olives.
  • Pair with a side of jamón serrano and a cup of strong coffee for a full Spanish breakfast.
  • Serve alongside a mixed green salad for a light lunch.

The last word

The first time I had this Spanish recipe was when I was visiting my son who lives in Spain. When I heard this was a popular breakfast in that country, I very curious to try it. As an American who loves heavily seasoned food, I wasn't sure I what I would think of it due to the simple ingredients and nothing but salt as a seasoning.

Pan con Tomate recipe is one of the best breakfasts I enjoyed in there! I did add my own twist of rubbing the toasted bread with garlic and sprinkling it with basil, so if you want to enjoy it the way the Spanish do, you can leave that out.

When you make this Pan Con Tomate recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Featured image for pan con tomate.

Pan Con Tomate

Shelby Law Ruttan
Pan con tomate is a classic Spanish breakfast dish made with toasted bread, ripe tomatoes, olive oil, and garlic. Simple, quick, and delicious.
No ratings yet
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Course Breakfast
Cuisine Spanish
Servings 6
Calories 97 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees f.
  • Grate halved tomato pulp over the large holes of a box grater. Set tomatoes aside.
  • Place bread on large baking sheet and place in oven. Bake for 10 minutes, until bread is golden brown.
  • Remove bread from the oven and rub immediately with the garlic clove.
  • Top bread slices with a drizzle of extra virgin olive oil over the surface of the bread.
  • Spread each slice of bread with the shredded tomatoes and season with a little salt to taste.
  • Garnish with fresh basil (if using).

Nutrition

Calories: 97kcalCarbohydrates: 4gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 7mgPotassium: 216mgFiber: 1gSugar: 2gVitamin A: 758IUVitamin C: 12mgCalcium: 10mgIron: 0.3mgNet Carbohydrates: 3g
Keyword Grated Tomato on Toast, Pan Con Tomate, Pan Tomate
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pancakes Without Baking Powder

by Leave a Comment

If you are looking for an easy pancake recipe, these homemade Pancakes without baking powder are what you need! They are made with simple ingredients and are the fluffiest pancakes. They are far better than a boxed pancake mix, and are perfect for weekend brunch.

Pouring syrup over top of a stack of buttered pancakes on a teal plate.

These sweet buttery brown sugar hotcakes have a firmer, slightly eggy texture compared to regular fluffy pancakes, making the perfect breakfast sandwich bread replacement.

This is a versatile, quick, and easy recipe to make, and these delicious pancakes are sure to be a favorite for your busy week!

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Why You'll Love Pancakes without Baking Powder

Fluffy texture: These are the best fluffy pancakes and are always a delicious family favorite!

Sandwich quality: They are the perfect pancakes for on the go breakfast sandwiches! (think McGriddles!)

Make ahead: They can be made ahead of time and kept frozen for the perfect busy weekday breakfast!

Ingredients

Just a few simple ingredients will make these delicious pancakes!

The ingredients for the pancake recipe without baking powder.
  • Large eggs
  • All-purpose flour
  • Salt
  • Whole milk
  • Almond extract
  • Brown sugar
  • Butter

See recipe card below for full ingredient amounts.

How to Make Pancakes without Baking Powder

Separating an egg yolk from the egg white.

Separate eggs

Separate the egg yolks from the egg whites and set the egg whites aside to bring to room temperature.

Flour, eggs, and milk in a red mixing bowl.

Mix

In a large bowl, add the egg yolks, milk, and almond extract. 

While working from the edges, stir the ingredients together until slightly lumpy. Set aside

Whipped egg whites in a stainless steel mixing bowl.

Whip

Mix the egg whites with an electric mixer at medium-high speed until thickening occurs. While the mixer is running, slowly add the brown sugar. Continue mixing for 5 minutes, until stiff peaks form.

Beaten egg whites on top of batter in a red bowl.

Step 4

Beaten egg whites on top of batter in a red bowl.

Fold

Using a rubber spatula, fold the egg white mixture into the pancake mixture.

3 pancakes cooking on a buttered griddle.

Cook

Heat a large skillet at medium heat and add ½ tablespoon of butter and heat until melted. Tip and turn the skillet as needed until the butter evenly coats the bottom. 

Carefully pour ¼ cup of the batter into the skillet, spreading evenly. 

Cook for about 3 minutes. 

Golden brown pancakes with crispy edges on a griddle.

Flip

Once the bottom is brown and air bubbles have fully formed on the top, flip the pancake.

Continue cooking for an additional 2 minutes or until the second side is lightly browned.

Upclose image of a stack of 6 pancakes topped with butter and syrup.

Serve

Serve pancakes with butter and maple syrup.

See recipe card below for printable recipe.

Equipment

  • Egg separator
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Electric hand mixer
  • Rubber spatula
  • Large skillet

Substitutions

Below are some suggestions for dairy free, vegan, and/or sugar free options.

Milk – Swap regular milk with plant-based alternatives like almond, soy, or oat milk.

Butter – Use coconut oil, olive oil, or even melted margarine instead.

Sugar – Substitute with honey, maple syrup, or a sugar-free sweetener.

Variations

Vanilla Pancakes – Add a teaspoon of vanilla extract for a subtle flavor boost.

Cinnamon Spice – Mix in ½ teaspoon of cinnamon for a warm, cozy taste.

Chocolate Chip – Fold in a handful of chocolate chips for a sweet twist.

Savory Pancakes – Skip the sugar and add chopped herbs, grated cheese, or crumbled bacon.

A stack of 3 pancakes made without baking powder on a plate topped with a pat of melting butter.

Recipe FAQ's

Can I make the pancake batter ahead of time?

No, this batter is made with whipped egg whites and it will not hold up well after refrigeration. 

How do I get crispy golden brown edges on my homemade pancakes?

Brown edges around the outside of the pancake are formed by using a generous amount of butter during the cooking process.

Why is the outside of my pancakes burning, but the middle is doughy?

It is likely the heat of your skillet is too hot. Cooking on high heat will cause the outside of the pancakes to cook too fast leaving them raw in the middle.

Will pancakes rise without baking powder?

This recipe incorporates whipped egg whites into the pancake batter causing them to be fluffier and makes up for the lack of baking powder.

Tips

  • Take the eggs out of the refrigerator 30 minutes prior, as cold egg whites take longer to whip.
  • Don't over mix the egg white mixture into the batter, lightly fold it in to keep ensure a more fluffy pancake. 
  • To prevent spillage, use a ladle or a bowl with a spout when pouring the pancake batter.

Storage

Store homemade pancakes refrigerated in an airtight container for 4 days, or place parchment paper between each pancake and store stacked in a resealable plastic bag frozen for up to 4 months.

To reheat pancakes, place them in the toaster or in a 350 oven on a large baking sheet for 7 minutes, until pancakes are warm.

Serve with...

  • Top with fresh fruits like berries or banana slices.
  • Drizzle with maple syrup or a dollop of whipped cream.
  • Serve alongside scrambled eggs and crispy bacon for a complete breakfast.
  • Sprinkle powdered sugar for an elegant touch.
Upclose image of a stack of 6 pancakes topped with butter and syrup.

When you make these pancakes without baking powder, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

A stack of 6 pancakes topped with melty butter and drizzled with maple syrup.

Pancakes Without Baking Powder

Shelby Law Ruttan
Learn how to make fluffy pancakes without baking powder! This easy recipe is perfect for a quick breakfast with simple ingredients you already have.
No ratings yet
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 20 pancakes
Calories 93 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

For Pancake Batter

  • Separate the egg yolks from the egg whites and aside the egg whites aside to bring to room temperature.
  • In a large mixing bowl stir together the flour and salt.
  • In a medium-sized bowl whisk together the egg yolks, milk, and almond extract.
  • Pour the wet ingredients into the flour mixture.
  • While working from the edges, stir the ingredients together until slightly lumpy.
  • Mix the egg whites with an electric mixer at medium-high speed until thickening occurs. While the mixer is running, slowly add the brown sugar. Continue mixing for 5 minutes, until stiff peaks form.
  • Using a rubber spatula, fold the egg white mixture into the batter.

To Cook the Pancakes

  • Heat a large skillet at medium heat and add ½ tablespoon of butter and heat until melted. Tip and turn the skillet as needed until the butter evenly coats the bottom.
  • Carefully pour ¼ cup of the batter into the skillet, spreading evenly.
  • Cook for about 3 minutes. Once the bottom is brown and air bubbles have fully formed on the top, flip the pancake.
  • Continue cooking for an additional 2 minutes or until the second side is lightly browned.

Notes

Each pancake should be 4 inches round

Nutrition

Serving: 4pancakesCalories: 93kcalCarbohydrates: 14gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 58mgSodium: 88mgPotassium: 67mgFiber: 0.3gSugar: 5gVitamin A: 111IUCalcium: 36mgIron: 1mgNet Carbohydrates: 14g
Keyword Pancakes without Baking Powder
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Garlic Cheddar Biscuits

by 1 Comment

This Garlic Cheddar Biscuits recipe is an easy homemade drop biscuit that is baked until golden and then brushed with a garlic butter and parsley topping. These cheesy buttery biscuits are ready in just 20 minutes and are delicious hot from the oven.

Garlic cheddar biscuits on a cooling rack.

This recipe was inspired by the classic Cheddar Bay Biscuits served at seafood restaurants but with a flavorful homemade twist. Whether you're pairing them with soups, salads, or seafood dishes, these biscuits are sure to impress!

If you are a fan of fluffy biscuits, be sure to try my Fluffy Homemade Biscuits recipe here on my website!

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Why You'll Love Garlic Cheddar Biscuits

  • Quick & Easy – A drop biscuit ready in just 20 minutes with simple ingredients.
  • Cheesy Goodness – Packed with sharp cheddar for bold flavor in every bite.
  • Crowd-Pleaser – Always a hit at potlucks, family dinners, and holiday tables.

Ingredients

In just 20 minutes you can make these garlic cheddar biscuits from scratch with just a few ingredients!

  • All-purpose flour
  • Yellow cheddar cheese (brick style)
  • Baking powder, be sure the baking powder is not outdated. If it is old, it may not activate as well.
  • Milk, I used whole milk for this recipe.
  • Salted butter, I recommend using all salted butter in this recipe, especially when brusing the tops of the baked biscutis. 
  • Large eggs
  • Garlic powder

How To Make Garlic Cheddar Biscuits

Cheddar cheese in mixing bowl with flour mixture.

Step 1

Preheat the oven to 400° F. In a large mixing bowl, combine the flour, shredded cheddar cheese, baking powder, salt, and garlic powder.

Adding wet ingredients to dry ingredients.

Add wet to dry

In a large 2 cup glass measure, using a hand whisk, mix together the milk and egg. Add the butter and the egg mixture to the flour mixture stirring until just combined. There will still be flecks of flour.

Scooping Garlic Cheddar Biscuit dough onto parchment paper lined baking sheet.

Bake

Using a ¼ cup measuring scoop or a large tablespoon, drop the biscuit dough onto a parchment lined rimless baking sheet. Bake for 12 minutes, or until the biscuit is lightly golden browned and the dough is cooked through.

Mixing together garlic butter mixture.

Butter topping

Mix together the melted butter, garlic, and parsley. Brush over top of the baked cheddar biscuits to coat. Enjoy while still warm.

For complete instructions, see recipe card at the bottom of this post.

Substitution Ideas

Butter: Substitute with margarine or a plant-based alternative for a dairy-free option.

Cheese: Swap cheddar for mozzarella, pepper jack, or Parmesan for different flavors.

Flour: Use whole wheat or gluten-free flour blends for dietary preferences.

Variations to Try

Garlic-Free: Skip the garlic and let the cheddar shine on its own.

Herb Biscuits: Add chopped fresh parsley, chives, or rosemary to the dough.

Spicy Cheddar Biscuits: Mix in diced jalapeños or a pinch of cayenne pepper.

Bacon Cheddar Biscuits: Fold in cooked, crumbled bacon for a savory treat.

Baked biscuits on parchment lined baking sheet.

Equipment Needed

  • Pastry brush (optional, for butter glaze)
  • Mixing bowl
  • Whisk or fork
  • Baking sheet
  • Parchment paper or silicone baking mat

Top Tips for Preparing Garlic Cheddar Biscuits

Don't Over mix: Stir the dough until just combined to avoid dense biscuits.

Shape with a spoon: Drop-style biscuits are quick and rustic, no rolling required.

Baked garliic cheddar biscuit that has been broken in half on a cooling rack

Serving Suggestions

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Upclose image of garlic cheddar biscuits.

Garlic Cheddar Biscuits

Shelby Law Ruttan
These garlic cheddar biscuits are flaky, buttery, and bursting with cheesy goodness. Quick to make and perfect for any meal, they're a must-try!
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Course Breads
Cuisine American
Servings 10
Calories 230 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

FOR THE BISCUIT DOUGH

FOR THE BUTTER GARLIC TOPPING

Instructions
 

  • Preheat the oven to 400° F. In a large mixing bowl, combine the flour, shredded cheddar cheese, baking powder, salt, and garlic powder.
  • In a large 2 cup glass measure, using a hand whisk, mix together the milk and egg. Add the butter and the egg mixture to the flour mixture stirring until just combined. There will still be flecks of flour.
  • Using a ¼ cup measuring scoop or a large tablespoon, drop the biscuit dough onto a parchment lined rimless baking sheet. Bake for 12 minutes, or until the biscuit is lightly golden browned and the dough is cooked through.
  • Mix together the melted butter, garlic, and parsley. Brush over top of the baked cheddar biscuits to coat. Enjoy while still warm.

Nutrition

Calories: 230kcalCarbohydrates: 21gProtein: 7gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 54mgSodium: 467mgPotassium: 75mgFiber: 1gSugar: 1gVitamin A: 459IUVitamin C: 1mgCalcium: 181mgIron: 1mgNet Carbohydrates: 20g
Keyword Garlic cheddar biscuits
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Oreo Brownie Cookies

by Leave a Comment

Oreo Brownie Cookies are the ultimate mashup of rich, fudgy brownies and classic Oreo goodness, all in a chewy, irresistible cookie. They're quick to make, packed with chocolate flavor, and perfect for any cookie lover craving a decadent treat.

Side shot of Oreo Brownie Cookies.

The inspiration for this recipe comes from a love of combining desserts, like in my S'more Brownies recipe, where two treats meet in one. This time, I wanted to bring the iconic flavors of Oreos into the fudgy world of brownies, and the result is pure magic!

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❤️ Why you'll love it

Real ingredients: no brownie mix required for these fudgy oreo brownies, made with a from-scratch brownie recipe and turned into cookies!

Ultimate indulgence: Combines two favorite treats—Oreos and brownies—in one chewy cookie.

Brownie Lovers Cookie: a brookie combining your favorite decadent brownies and oreo cookies is sure to be a hit with the whole family.

🥘 Ingredients

Oreo Brownie Cookies Ingredients.

Semi-sweet chocolate chips: you can also use dark chocolate chips. I do not recommend milk chocolate for this recipe.

Butter: unsalted and can be cold from the fridge as it is going to be melted.

Eggs: I used large eggs and they should be at room temperature for best results.

Granulated sugar

Brown sugar: I used light brown sugar, but dark brown can be substituted, it will lend a deeper flavor to the cookie.

Vanilla extract: go with a pure vanilla extract for best flavor.

Salt: I used pink himalayan salt for this recipe

Baking powder

All purpose flour

See recipe card below for ingredient amounts.

How To Make Oreo Brownie Cookies

Chocolate chips and butter chunks in a mixing bowl.

Melt

In a microwave safe bowl, heat the butter and chocolate chips in 30 second intervals, until chocolate is melted.

Butter and chocolate chips melted and mixed together.

Stir

Stir to incorporate butter and chocolate. Set aside.

Whipped wet ingredients.

Mix eggs

In a large bowl, using a hand mixer, beat the eggs, granulated sugar, brown, sugar, vanilla extract, salt, and baking powder until combined.

Whipped eggs and sugar.

Whip

Whip egg mixture for 5 minutes until foamy and pale yellow.

Brownie cookie batter.

Combine

Gradually mix the chocolate mixture to the wet ingredients, beating well, until fully incorporated.

Wet ingredients and dry ingredients in a mixing bowl.

Dry ingredients

Add the flour to the brownie batter and mix until well incorporated.

Oreo cookie pieces on top of cookie batter.

Add Oreos

Stir the oreo pieces into the brownie batter.

Cookie batter on baking sheet.

Scoop and bake

Using a large cookie scoop, place brownies on prepared baking sheet leaving at least 2 inches between scoops of dough. Top with extra oreo cookie pieces if desired.

See recipe card below for printable instructions.

Equipment

  • Large bowl
  • Hand mixer
  • Microwave safe bowl
  • Rubber spatulas
  • Cutting mat
  • Sharp knife
  • Baking sheet
  • Silpat or parchment paper
  • Cookie scoop
Overhead image of a brownie cookie dotted with Oreo pieces.

Storage

Room temperature: store cookies in an airtight container on the counter up to 5 days.

Freeze: cookies can be stored in a freezer safe, airtight container in the freezer up to 3 months.

Variations

  • Use mini oreo cookies as the stir in.
  • Substitute chocolate chip cookies for the oreo cookies.
  • Add 1 cup chopped walnuts to the brownie batter.

Tips

  • Be sure to mix the egg mixture the full 5 minutes. It will take that long for the batter to be thick and creamy and is important to the success of this recipe.
  • Don't trash the oreo crumbs from chopping the cookies, be sure to add them to the cookie dough as well.
Brownie Oreo Cookies on a white plate with a bottle of milk and oreo cookies in the background.

Serve with...

  • Crumble leftover cookies over yogurt or ice cream for a fun topping.
  • Serve warm with a scoop of vanilla ice cream for a decadent dessert.
  • Pair with a glass of cold milk for a classic cookie experience.
  • Package them in a cute box for gifting for Valentine's Day.

When you make these Oreo Brownie Cookies, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Three Oreo Brownie Cookies on a white plate.

Oreo Brownie Cookies

Shelby Law Ruttan
These Oreo Brownie Cookies combine the rich fudginess of brownies with the crunch of Oreos in a chewy, indulgent cookie. Easy and delicious!
No ratings yet
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Desserts
Cuisine American
Servings 22
Calories 249 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees F.
  • In a microwave safe bowl, heat the butter and chocolate chips in 30 second intervals, until chocolate is melted, stirring to incorporate butter and chocolate. Set aside.
  • In a large bowl, using a hand mixer, beat the eggs, granulated sugar, brown, sugar, vanilla extract, salt, and baking powder for 5 minutes, until egg mixture is thick and creamy.
  • Gradually mix the chocolate mixture to the wet ingredients, beating well, until fully incorporated.
  • Add the flour to the brownie batter and mix until well incorporated.Stir the oreo pieces into the brownie batter.
  • Using a large cookie scoop, place brownies on prepared baking sheet leaving at least 2 inches between scoops of dough. Top with extra oreo cookie pieces if desired.
  • Bake for 10 minutes, remove cookies from the oven and allow to cool for 1-2 minutes before removing from the baking sheet.
  • Cool completely on a wire rack.

Nutrition

Calories: 249kcalCarbohydrates: 31gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 37mgSodium: 150mgPotassium: 133mgFiber: 2gSugar: 22gVitamin A: 174IUCalcium: 25mgIron: 3mgNet Carbohydrates: 29g
Keyword Oreo Brownie Cookies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Mexican Chocolate Brownies

by Leave a Comment

These Mexican Chocolate Brownies are a fudgy, chocolatey treat with a spicy twist! Infused with cinnamon and a touch of cayenne, they bring a delightful kick to every bite—perfect for anyone who loves a bold flavor.

A stack of 3 Mexican Brownies.

Inspired by the warmth of Mexican hot chocolate, these brownies take the cozy drink's spices and combine them with the richness of classic brownies. If you’ve ever tried my Mexican Hot Chocolate Cookies, you’ll see the same love for chocolate and spice reflected here!

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Why You'll Love Mexican Chocolate Brownies

  • Unique Flavor: The blend of cinnamon, cayenne, and cocoa creates a bold and memorable taste.
  • Easy to Make: Simple steps and pantry staples make this recipe accessible for any baker.
  • Customizable Spice Level: Adjust the heat to suit your preferences.
  • Perfect Texture: Fudgy, moist brownies with a slightly crisp top.
  • Great for Any Occasion: Ideal for parties, dessert tables, or a treat-yourself day.

What You Need To Make Mexican Brownies

Below are highlights of some ingredients that I feel deserve mentioning. See recipe card for full ingredient list with amounts.

Chocolate: use a good quality cocoa powder.

Vanilla extract: you can't go wrong with Rodelle brand. (affiliate link)

Ground cinnamon: choose a Ceylon cinnamon (affiliate link)which does not contain traces of lead like many others.

Cayenne pepper: this is a spicy ground red pepper that adds that touch of heat to the brownies.

Brownies cooling on parchment paper.

How to Make Mexican Chocolate Brownies

Parchment paper in a baking dish.

Prepare baking dish

Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Lightly coat the parchment paper with butter or cooking spray. Set aside.

Melted butter in a sauce pan.

Melt butter

Melt the butter in a medium sized saucepan over medium-low heat. Remove from the heat and let the butter cool for 5 minutes.

Dry ingredients inside a white mixing bowl.

Combine dry ingredients

In a medium sized bowl, whisk together the flour, cocoa powder, cinnamon, chili powder, salt, and baking powder.

Wet ingredients in saucepan.

Whisk wet ingredients

Using a hand whisk, mix the sugar, eggs, and vanilla, into the butter in the sauce pan until thoroughly combined.

Adding dry to wet ingredients.

Add wet to dry ingredients

Add the flour mixture to the egg mixture and stir with a wooden spoon until smooth.

Brownie batter in a parchment lined baking dish.

Pour batter

Transfer the brownie batter to the prepared baking dish.

Baked brownies partially cut on a cutting board.

Bake brownies

Bake for 35 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely. Remove from the pan using the parchment paper.

See recipe card below for full instructions.

Substitution Ideas

  • Replace cayenne with chili powder for a milder spice.
  • Stir in dark chocolate chips for a richer flavor.
  • Swap all-purpose flour with almond flour to make them gluten-free.

Recipe Variations

Vegan Version: Replace eggs with flax eggs and use dairy-free chocolate chips.

Nutty Addition: Add chopped pecans or walnuts for crunch.

Caramel Swirl: Drizzle caramel sauce into the batter before baking.

Equipment Needed

  • Spatula
  • Mixing bowls
  • Whisk
  • 9 x 13 inch Baking pan
  • Parchment paper
  • Measuring cups and spoons
A pair of hands cutting the brownies into squares.

Top Tips for Preparing Mexican Brownies

  • Cool Before Cutting: Let the brownies cool completely for cleaner slices
  • Don’t Overmix: Stir the batter until just combined to keep the brownies fudgy.
  • Taste Test the Spice: Adjust the cinnamon and cayenne to suit your heat preference.
  • Line the Pan: Use parchment paper for easy removal and clean edges.

Serving Suggestions

  • Serve with whipped cream and a sprinkle of cinnamon for a festive touch.
  • Pair with a scoop of vanilla ice cream for a warm-and-cool contrast.
  • Dust with powdered sugar for an elegant finish.
One brownie topped with a scoop of ice cream and a dusting of cinnamon over top.

When you make this Mexican Chocolate Brownies recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

One brownie with a scoop of ice cream and dusting of cinnamon.

Mexican Hot Chocolate Brownies

Shelby Law Ruttan
Rich and fudgy brownies infused with cinnamon and cayenne for a Mexican-inspired twist. Perfectly spiced, moist, and totally irresistible!
No ratings yet
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Desserts
Cuisine Mexican
Servings 24
Calories 170 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Lightly coat the parchment paper with butter or cooking spray. Set aside.
  • Melt the butter in a medium sized saucepan over medium-low heat. Remove from the heat and let the butter cool for 5 minutes.
  • In a medium sized bowl, whisk together the flour, cocoa powder, cinnamon, chili powder, salt, and baking powder.
  • Using a hand whisk, mix the sugar, eggs, and vanilla, into the butter in the sauce pan until thoroughly combined.
  • Add the flour mixture to the egg mixture and stir with a wooden spoon until smooth.
  • Transfer the brownie batter to the prepared baking dish.
  • Bake for 35 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely. Remove from the pan using the parchment paper.

Nutrition

Calories: 170kcalCarbohydrates: 22gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 51mgSodium: 131mgPotassium: 57mgFiber: 1gSugar: 17gVitamin A: 290IUVitamin C: 0.02mgCalcium: 17mgIron: 1mgNet Carbohydrates: 21g
Keyword Mexican Chocolate Brownies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Crab Macaroni and Cheese

by 1 Comment

This Crab Macaroni and Cheese combines creamy, cheesy pasta with the sweet, delicate flavor of crabmeat for a truly indulgent dish. It's the perfect comfort food and ideal for weeknight dinners or special occasions.

Angled view of crab mac and cheese in a blue bowl topped with fresh chopped parsley garnish.

This seafood mac and cheese dish is great for holidays, birthdays, or any time you have a special occasion to celebrate.

It can be served as a main course with a side of Air Fried Asparagus and goes great with a glass of buttery chardonnay!

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Why You'll Love Crab Macaroni & Cheese

Creamy comfort food: The rich cheese sauce coats every bite for ultimate comfort.

Perfect for any occasion: Great as a family dinner or a show-stopping party dish.

Make-ahead friendly: Prepare in advance and bake when ready!

Ingredients

Crab Meat: I buy crab legs at the grocer. I never use imitation crabmeat because it is processed imitation seafood with ingredients I don't want to add to my diet.

Pasta: Cavatappi (affiliate link) is my choice. I love how it curls and just looks special.

Old Bay Seasoning (affiliate link): Old Bay is a perfect seasoning for seafood. The slight spice in the Old Bay compliments the sweetness of the crab in this mac and cheese deliciously.

Cheese: I used a pre-shredded Queso cheese (affiliate link). Hubby likes his mac and cheese recipe creamy and smooth. Normally when I make regular homemade mac and cheese I will use cheddar. That would work here also.

See recipe card below for ingredient amounts and instructions.

Side view of golden baked crab mac and cheese.

Substitutions

Many have asked me if they could make this recipe low carbohydrate friendly, below are some ways to do so along with other substitution suggestions.

Low carb mac and cheese: To make this recipe low carb friendly, use the Shirataki Penne (affiliate link) or 4 cups steamed cauliflower pieces, sub crushed pork rinds for the crackers, and 1 tablespoon arrowroot powder for the flour.

Cheese alternatives: Swap Gruyère or Gouda for queso for a different flavor profile.

Crab replacements: Use shrimp, or lobster in place of the crabmeat.

Variations

Spicy Crab Mac and Cheese: Add diced jalapeños or a dash of hot sauce for a spicy kick.

Garlic Herb Version: Mix in minced garlic and fresh herbs like parsley or thyme.

Panko Topping: Sprinkle panko breadcrumbs on top for extra crunch.

Equipment Needed

  • Wooden spoon (for mixing)
  • Large pot (for boiling pasta)
  • Large pot (for making the sauce)
  • Whisk (to ensure a smooth cheese sauce)
  • Baking dish
A spoonful of crab mac and cheese being removed from the casserole dish.

Top Tips for Preparing This Recipe

Don’t over bake: If baking, stop when the top is golden and bubbly to avoid drying out the pasta.

Fresh crab is best: Use fresh lump crab meat for optimal flavor, but canned crab works in a pinch.

Grate your own cheese: Pre-shredded cheese often contains additives that can affect the sauce’s texture, for the creamiest cheese, grate your own.

Serving Suggestions

Upclose image of crab mac and cheese in a blue bowl garnished with chopped parsley.

When you make this crab macaroni and cheese recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

A spoonful of crab mac and cheese being removed from the casserole dish.

Crab Macaroni and Cheese

Shelby Law Ruttan
This rich and creamy Crab Macaroni and Cheese combines the delicate sweetness of crab with a luxurious cheese sauce for a comforting, elevated dish.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 20 minutes
Rest time 10 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 10
Calories 397 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 8 ounces Cavatapi pasta
  • ¼ cup unsalted butter
  • ¼ cup diced onion
  • 4 large garlic cloves , minced
  • 3 tablespoons flour
  • 1 tablespoon Old Bay Seasoning
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 cups milk
  • 3 cups shredded queso cheese divided
  • 1½ cup crab meat
  • ½ cup crumbled buttery crackers

Nutrition

Calories: 397kcalCarbohydrates: 15gProtein: 27gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 108mgSodium: 737mgPotassium: 193mgFiber: 1gSugar: 4gVitamin A: 278IUVitamin C: 2mgCalcium: 624mgIron: 1mgNet Carbohydrates: 14g
Keyword Crab Macaroni and Cheese
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Andes Mint Chocolate Cookies

by Leave a Comment

Soft, chewy, and packed with the refreshing flavor of mints, these Andes Mint Chocolate Cookies are a minty chocolate lover's dream. Perfect for holidays, special occasions, or a simple treat, they’ll quickly become a go to cookie recipe in your collection.

A stack of 4 chocolate mint cookies on a white tray.

These cookies are the perfect combination of chocolate and mint. These are similar to the chocolate mint cream cookies, but using a chocolate mint instead of pastel nonpareils!

Why You'll Love Andes Mint Chocolate Cookies

Simple Ingredients: Most items are pantry staples, with Andes mints adding a fun twist.

Irresistible Flavor Combo: The rich chocolate base pairs perfectly with the cool mint from Andes candies.

Holiday-Friendly: Their festive flavor and appearance make them perfect for Christmas or St. Patrick’s Day.

Andes Mint chocolate cookies are made with basic pantry ingredients along with the minty chocolate rectangle candies (affiliate link) that are creamy and delicious. Along with unsalted butter, brown sugar helps these cookies stay chewy and melted chocolate chips and eggs keep them fudgy with crispy edges!

How To Make Andes Mint Chocolate Cookies

Chocolate Mint Cookies step-1

Melt butter and sugar

Add the butter, brown sugar, and water to a medium sized saucepan over medium heat, and cook for 3 minutes, until butter is melted and sugar is dissolved. until dissolved

Chocolate Mint Cookies step-2

Add chocolate chips

Stir in the chocolate chips until melted. Transfer to a mixing bowl and cool for 10 minutes.

Chocolate Mint Cookies step-3

Add eggs

Add the eggs and vanilla extract to the chocolate mixture and beat until thoroughly combined.

Chocolate Mint Cookies step-4

Add dry ingredients

In another mixing bowl, whisk together the flour, baking soda, and salt. Gradually add the flour to the chocolate mixture and mix until combined. Refrigerate the cookie dough for 1 hour.

Chocolate Mint Cookies step-5

Roll into ball shape

Roll tablespoon sized portions of cookie dough into a ball and place on parchment lined cookie sheet. Bake for 7 minutes, or until the cookies are just set.

Chocolate Mint Cookies step-6

Mint topping

Remove the cookies from the oven and immediately place 1 chocolate mint candy on top of each cookie. Allow to rest for 10 minutes, then spread the melted chocolate over top f the cookie to coat. Cool completely before storing.

Equipment Needed

  • Electric hand mixer or KitchenAid mixer
  • Tablespoon sized cookie scoop
  • Parchment Paper
  • Cookie Sheet
  • Offset spreader
Angled view of a stack of chocolate mint cookies.

🔄 Substitution Ideas

  • Andes Mints: Use mint chocolate chips or a chopped dark chocolate bar with a splash of peppermint extract.
  • Unsalted Butter: Replace with salted butter but reduce added salt in the recipe.
  • All-Purpose Flour: Use gluten-free 1:1 baking flour for a gluten-free version.

🎨 Recipe Variations

Brownie-Inspired: Swap out half the butter for cream cheese for a richer, fudgier texture.

Triple Chocolate: Add white and milk chocolate chips alongside the Andes mints.

Mint Explosion: Stir in crushed peppermint candies for extra minty flavor.

A cookie with a bite taken out of it.

👩‍🍳 Top Tips for Preparing These Cookies

Room Temp Butter: Let the butter soften naturally for smoother mixing.

Chill the Dough: Refrigerating the dough for 30 minutes helps prevent spreading and enhances flavor.

Don’t Overbake: Remove the cookies when the edges are set, even if the centers look soft—they’ll firm up as they cool.

Use Fresh Ingredients: Ensure your baking soda and cocoa powder are fresh for the best rise and flavor.

🍽️ Serving Suggestions

  • Crumble over vanilla ice cream for a decadent dessert.
  • Serve warm with a cold glass of milk.
  • Pair with hot cocoa or peppermint tea for a cozy treat.
Upclose image of Andes Chocolate Mint Cookies.

Related Recipes

When you make these andes mint chocolate cookies, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Andes Chocolate Mint Cookies stacked on a white plate.

Andes Mint Chocolate Cookies

Shelby Law Ruttan
Soft, chewy Andes Mint Chocolate Cookies bursting with rich chocolate flavor and cool minty goodness. A must-make for any chocolate mint fan!
No ratings yet
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Prep Time 15 minutes
Cook Time 7 minutes
Refrigeration Time 1 hour
Total Time 1 hour 22 minutes
Course Desserts
Cuisine American
Servings 45
Calories 129 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Add the butter, brown sugar, and water to a medium sized saucepan over medium heat, and cook for 3 minutes, until butter is melted and sugar is dissolved. until dissolved.
  • Add the chocolate chips and stir constantly until melted. Transfer to a mixing bowl and cool for 10 minutes.
  • Add the eggs and vanilla extract to the chocolate mixture and beat until thoroughly combined.
  • In another mixing bowl, whisk together the flour, baking soda, and salt. Gradually add the flour to the chocolate mixture and mix until combined. Refrigerate the cookie dough for 1 hour.
  • Preheat the oven to 350 degrees. Roll tablespoon sized portions of cookie dough into a ball and place on parchment lined cookie sheet. Bake for 7 minutes, or until the cookies are just set.
  • Remove the cookies from the oven and immediately place 1 chocolate mint candy on top of each cookie. Allow to rest for 10 minutes, then spread the melted chocolate over top f the cookie to coat. Cool completely before storing.

Nutrition

Calories: 129kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 16mgSodium: 63mgPotassium: 44mgFiber: 0.2gSugar: 12gVitamin A: 105IUCalcium: 15mgIron: 0.5mgNet Carbohydrates: 18g
Keyword Andes Chocolate Mint Cookies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pan Roasted Tomatoes

by 1 Comment

These Pan Roasted Tomatoes are a quick and easy healthy side dish recipe to enjoy all summer long when fresh tomatoes are in abundance. It's as easy as tossing a pint of cherry or grape tomatoes in a hot skillet and finishing it off with a little fresh herbs and olive oil.

Overhead view of red and yellow pan roasted grape tomatoes in a cream colored bowl with an inner and outer gold rim.

There is nothing better than your own tomatoes picked straight from the garden. I love to eat them by the handful, and I really love them roasted in the pan bursting with flavor!

I love to serve these pan roasted tomatoes next to or tossed into this Spaghetti Arrabiata. They also make a great topping to pizza, or use to make bruschetta with them.

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Why I Love Pan Roasted Tomatoes

  • Fresh ingredients: made with garden fresh tomatoes and herbs.
  • Flavor packed: roasting the tomatoes brings out an abundance of flavor!

Ingredients

You only need a few fresh ingredients for this easy to make side dish recipe.

Measured ingredients for grape tomato recipe.
  • Cherry or Grape Tomatoes: these are small round tomatoes that can range from the size of your thumb tip to a golf ball. The most common color is red, but they can be found in yellow and purple colors as well.
  • Olive Oil
  • Fresh Oregano
  • Fresh Rosemary
  • Salt
  • Red Pepper Flakes

See ingredient amounts in recipe card below.

How To Pan Roast Tomatoes

Pan roasted tomatoes are cooked in a cast iron skillet on the stove top and are ready in just a matter of minutes.

A hand pouring olive oil into a hot cast iron skillet.

Step 1

Heat olive oil in a cast iron skillet until hot.

Grape tomatoes added to the hot oil in a cast iron skillet.

Step 2

Add tomatoes and cook for 3 minutes, until tomatoes begin to blister.

Sprinkling red pepper flakes over top of roasted tomatoes.

Step 3

Remove tomatoes from heat and stir in seasonings.

  1. Heat a cast iron skillet over medium high heat. Add 3 teaspoon of olive oil and swirl to coat the skillet.
  2. Add the tomatoes to the hot skillet and cook for 3 minutes, or until the tomatoes begin to blister.
  3. Remove the tomatoes from the heat. Stir in the remaining olive oil, oregano, rosemary, salt, and red pepper flakes. Toss to combine. Allow to stand 5 minutes before serving.

Equipment

I highly recommend a Cast Iron Skillet (affiliate link) as they distribute heat in the pan evenly.

Variations

Herb swap: Use any combination of fresh basil, thyme, parsley, or rosemary for the herbs.

Flavor boost: Add a a splash of lemon juice or balsamic vinegar at the end of cooking time.

Storage

Store any leftover pan roasted tomatoes in an airtight container in the fridge up to 3 days.

When you make this pan roasted tomatoes recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Overhead view of red and yellow pan roasted grape tomatoes in a cream colored bowl with an inner and outer gold rim.

Pan Roasted Tomatoes

Shelby Law Ruttan
A quick and easy side dish with roasted blistered grape tomatoes and an herbed olive oil dressing.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 3 minutes
Resting time 5 minutes
Total Time 13 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 58 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Heat a cast iron skillet over medium high heat. Add 3 teaspoon of olive oil and swirl to coat the skillet.
  • Add the tomatoes to the hot skillet and cook for 3 minutes, or until the tomatoes begin to blister.
  • Remove the tomatoes from the heat. Stir in the remaining olive oil, oregano, rosemary, salt, and red pepper flakes. Toss to combine. Allow to stand 5 minutes before serving.

Nutrition

Calories: 58kcalCarbohydrates: 5gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 154mgPotassium: 289mgFiber: 2gSugar: 3gVitamin A: 1031IUVitamin C: 16mgCalcium: 20mgIron: 1mgNet Carbohydrates: 3g
Keyword Pan Roasted Tomatoes
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Homemade Canning Salsa

by Leave a Comment

This homemade canning salsa is the perfect way to capture the freshness of summer in a jar! Packed with vibrant flavors and simple ingredients, it's a must-have for your pantry and makes taco night extra special.

Up close image of homemade canning salsa in pint jars.

I love fresh salsa, but salsa made with the best fresh ingredients from your own garden makes it even more special. The delicious flavor is far better than what you can buy in the grocery store so be sure to make plenty!

It's great for any party, from summer picnics to tailgating and it goes great with Air Fryer Tortilla Chips or on top of Garlic Scrambled Eggs.

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Why You'll Love Homemade Canning Salsa

Fresh flavors: this homemade salsa for canning has the flavor of fresh salsa made with the freshest ingredients. 

Versatile: you can make hot, medium, or mild salsa by adjusting the amount of jalapeno peppers in the recipe.

Water Bath Canning process: no pressure cooker is required for this recipe, the salsa is processed in a hot water bath for sealing purposes.

Homemade Canning Salsa Ingredients

Plum tomatoes and jalapeno peppers in white bowls.
  • Fresh tomatoes: the best tomatoes to use are paste tomatoes, such as german paste or roma tomatoes. These have less liquid and more substance to the vegetable.
  • Yellow onion: these have more bite and balance out nicely with the tomatoes.
  • Green peppers: bell pepper is added for its sweeter flavors
  • Garlic cloves: look for firm bulbs that have no brown.
  • Jalapeño peppers: add the spice to the salsa.
  • Cilantro: gives the salsa a freshness and flavor, if you aren't a fan of cilantro this can easily be left out.
  • Salt and granulated sugar: balances out the flavors.
  • Apple cider vinegar: to increase acid levels.

See recipe card below for ingredient amounts.

How To Make Homemade Canned Salsa

Below is a brief visual of how to make homemade salsa for canning:

Diced fresh tomatoes in a large pot.

Prepare veggies

Scald, peel and dice tomatoes. Place in large pot.

Large pot with salsa ingredients.

Add remaining ingredients

Add peppers, onions, garlic, cilantro, vinegar, salt, and pepper. Bring to a boil; reduce heat and simmer.

Pouring salsa into sterilized canning jars.

Transfer to sterilized jars

Transfer salsa while still hot to sterilized jars. Cover with lids and screw caps and tighten.

Pint jars of salsa in a canner filled with water,

Hot water bath

Place pint jars filled with salsa in a hot water bath canner, cover with water and bring to a boil. Process as instructed.

See recipe card below for complete instructions.

Substitutions

A few swaps that can be made if you are missing an ingredient.

  • Vinegar - you can use white vinegar or apple cider vinegar. I don't recommend reducing the amount, if you want a less stronger flavor, go with white vinegar.
  • Tomato - regular tomatoes can be used in place of paste (roma) tomatoes, but be sure to remove the seeds and drain the liquid or your salsa will be runny,
  • Chipotle flavor - season with chipotle powder (to taste) for a smoky salsa version.

Tips

  • Dice the tomatoes into small pieces and place them in a colander to drain while the other vegetables are being prepped to allow any remaining water in the tomato to escape.
  • If vinegar is too tangy for you, feel free to substitute an equal amount of lime juice.
  • For a quick chop on the tomatoes, place the tomato that has been deseeded in the food processor and give it a few quick pulses.

Variations

Smoky Salsa: Roast the tomatoes, peppers, and onions before blending for a deep, smoky flavor.

Smooth Salsa: Blend the ingredients in a blender instead of chopping for a smooth texture.

Herby Twist: Mix in fresh oregano or parsley for an extra herby kick.

Equipment

FAQ's

Can you freeze this salsa instead of canning it?

To freeze this salsa recipe, be sure to place in an airtight freezer safe container and label the container. It can be stored in the freezer up to 4 months.

Can you double the recipe and can in quart jars?

The recipe can be doubled, however I do not recommend canning in quart jars as there is no official processing time for quart jars.

Can I use canned tomatoes in place of fresh tomatoes?

You can do so, but if you do decide to use canned tomatoes, be sure to pick a plum tomato or san marzano tomato and drain the liquid.

Will omitting the onions change the acidity of the salsa?

The vinegar adds enough acidity that you can omit the onions.

I forgot to add the vinegar to the salsa mixture, is it still ok to eat?

If you forget to add the vinegar, open the jars, place the salsa back into a stock pot and bring the to a boil with the vinegar added, then return to the jars and put it through a water bath canning.

I don't like the flavor of vinegar, can I leave it out?

Vinegar is needed for the acidity and is a very important part of this recipe and you cannot leave it out. However, you can use white vinegar in place of apple cider vinegar.

Serving Suggestions

  • Serve alongside grilled meats or seafood as a zesty condiment.
  • Pair with tortilla chips for the ultimate snack.
  • Use as a topping for tacos, burritos, or quesadillas.
  • Stir into soups or stews for added flavor.

This post used to be on my other website, Honeybunch Hunts, which is in the process of being shut down. Because this recipe is so delicious, I had to bring it over here to Grumpy's Honeybunch to share. Below are some reviews that were left on Honeybunch Hunts for your reading pleasure!

This could possibly be the best salsa I’ve ever tried! We followed the recipe & instructions almost exactly. We grow San Marzano tomatoes for our homemade spaghetti sauce so that’s what we used and replaced the jalapeño peppers with Bulgarian hot wax. I’m not too big on a lot of heat so I’m the end I think the hot wax peppers worked better for us. I know everything tastes better when it’s made from ingredients you’ve grown yourself but that doesn’t take away from this recipe!
It’s a lot of work but the end result is definitely worth it and I’m looking at our 12 pints (we doubled the recipe) thinking I need to hurry up and do another double batch to get us through the winter. It’s seriously that good!

- Nikki

Just made this for the first time today!! It is so good! And it looks so pretty in the jars!
Thank you for a great recipe. It was easy and well explained. I plan on making much more!

- Linda S

This was my first time to can salsa. It was a long project but it taste delicious! Looking forward to having home made salsa during the winter! The directions were easy to follow!

- Tina

Thank you for this absolutely delicious recipe!!! We tried three different recipes this year, and this was by far the family favorite. It’s bookmarked for next year and years to come. 🙂

- Bianca

Made the salsa. Drained my tomatoes, so not soupy. I substituted 1-4oz can of diced jalapeños for the ¾ cup fresh jalapeños. Also added 1 small can of tomato sauce to equal 9.5 cups of tomatoes to make the salsa thicker. Love this recipe. It turned out great. Thank you for sharing.

- Shannon

Hi Shelby!
This has been my go-to recipe for my canned salsa for a loooong time now! As for the question regarding using canned tomatoes, I have an answer/opinion! My sister has always used canned tomatoes for this recipe and I’ve always used fresh. After 6 months on the shelf we decided to compare them. The only difference in the ingredients is fresh vs canned, and I can tell you honestly that the fresh tomato recipe blew hers out of the water. Even if there was a safe & documented way to can with canned tomatoes, I’d have to pass! This is by far the best recipe I’ve ever used! For anyone having issues with too much liquid, it depends on the tomatoes. I’ve had luck with straining (as mentioned in the post) as well as boiling longer and using tomato paste. All wonderful tips and tricks for perfect salsa in the post and I can’t thank you enough for sharing!!!!

- LaNae

When you make this Homemade Canning Salsa recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Homemade salsa for canning in pint jars.

Homemade Canning Salsa

Shelby Law Ruttan
This homemade canning salsa is packed with fresh ingredients, easy to customize, and perfect for preserving summer’s best flavors. It's an easy to make recipe perfect for beginners!
No ratings yet
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Prep Time 1 hour
Cook Time 15 minutes
Canning time 15 minutes
Total Time 1 hour 30 minutes
Course Appetizer
Cuisine Tex-Mex
Servings 96
Calories 9 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

For the tomatoes

  • Bring a large pot of water to a boil over high heat. While water is boiling, core tomatoes and score bottom of tomato with an X with a paring knife.
  • Blanch tomatoes by placing into hot water for 10-20 seconds. Remove tomato from hot water and immediately place in cold water.
  • Once the tomatoes have cooled enough, remove skins and seeds with membranes from tomatoes. Set aside to compost later.
  • Dice the meaty part of the tomato. You should have 9-½ cups of diced tomatoes for this recipe.

To make the salsa

  • Add the onion, green peppers, garlic, jalapeno peppers, sugar (if using), cilantro, salt, and vinegar to a large stockpot with the tomatoes.
  • Bring to a boil. Reduce heat and cook the vegetable mixture for 15-30 minutes. If you want a thicker salsa, simmer for a longer period of time.
  • Sterilize the canning jars and lids
  • While salsa is cooking, sterilize the canning jars and lids by placing in boiling hot water for 1 to 2 minutes.

To fill the canning jars

  • Remove a jar from the hot water and hold with a towel. Place a canning funnel inside of the jar and scoop salsa into jar until salsa reaches the neck of the jar. Insert a canning spatula into the filled jar 3-4 times to help release any air bubbles.
  • Wipe the rim of the jar with a towel and place sterilized lid on jar and screw on cap tightly. Repeat with remaining salsa and canning jars.

To process the salsa

  • Place jars of salsa in a water bath canner filled with hot water until it just covers the top of the jars and bring it to a boil. Boil for 15 minutes. Remove from heat.
  • Lift rack in canner and set the rack handles on the edge, allowing the jars to cool gradually, about 15 minutes.
  • Carefully remove jars from the canner and place on a counter lined with kitchen towel.
  • Jars will pop and seal as they cool down. If once the jar has cooled, the seal pops back up, then the salsa must be placed in the fridge and used within 2 weeks or reprocessed.

Notes

This recipe should produce 6 pints of homemade canned salsa
Please note that your salsa will be thin or thick depending on the type of tomato you use and how much water is drained from the tomato beforehand. It is recommended to do the following for thicker salsa:
  1. Remove all seeds from tomatoes and place tomato pulp in a colander over the sink. Press the pulp to express excess water out.
  2. Simmer salsa mixture for a longer period of time to reduce the amount of liquid. It is ok to simmer it for 30 minutes or more if you really don't want to thicken with tomato paste. 
  3. Add 2 tablespoons (or more if preferred) to thicken the salsa more.

Nutrition

Serving: 2tablespoonsCalories: 9kcalCarbohydrates: 2gProtein: 0.3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 165mgPotassium: 71mgFiber: 0.4gSugar: 1gVitamin A: 230IUVitamin C: 6mgCalcium: 5mgIron: 0.1mgNet Carbohydrates: 2g
Keyword Homemade Canning Salsa
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Heart Shaped Cinnamon Rolls

by Leave a Comment

Make breakfast extra special with these Heart Shaped Cinnamon Rolls. They’re tender, fluffy, and perfectly sweet—ideal for Valentine’s Day or any day you want to spread a little love.

Upclose image of heart shaped cinnamon roll on a white plate.

Heart shaped cinnamon rolls are a popular treat during Valentine’s Day, anniversaries, and Mother’s Day. Their sweet and romantic presentation along with their playful shape makes them a favorite for celebrating love, but they’re also perfect for birthdays or brunches year-round.

If you are like me, and love heart shaped treats, be sure to check out these homemade tiny conversation hearts, and my favorite, heart shaped cookie recipe!

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Why You'll Love Heart Shaped Cinnamon Rolls

Adorable Presentation: The heart shape makes these cinnamon rolls perfect for romantic breakfasts, anniversaries, or Valentine’s Day treats.

Customizable Flavors: Add nuts, fruits, or flavored glazes to make them uniquely yours.

Perfect Texture: Soft, fluffy rolls with a gooey cinnamon-sugar swirl and sweet glaze on top.

Ingredients

Ingredients for heart shaped cinnamon rolls.

Besides the basics, you will need beetroot powder (a natural way to color the icing), and raw honey (added for sweetness and flavor). See the recipe card at the bottom of this post for a complete list with ingredient amounts.

Instructions

Overhead image of yeast dissolving in water.

Proof yeast

Proof yeast with warm water.

Mixing flour into wet ingredients forming a dough.

Add dry to wet ingredients

Add wet ingredients to yeast and combine. Gradually add dry ingredients.

Cinnamon roll dough in mixing bowl.

Shape dough

Stir wet and dry ingredients together until a dough ball forms.

Cinnamon roll dough on a cutting board being shaped into a heart shape.

Roll, fill, and slice

Roll out dough, spread with butter and cinnamon sugar filling. Slice into 12 equal portions. (see recipe card for more instruction on rolling and cuting)

Roll dough in baking dish before rising.

Arrange in baking dish

Arrange cut rolls in baking dish.

Heart shaped cinnamon roll dough rising in a glass baking dish.

Rise

Allow rolls to rise, until double in size.

Baked heart shaped cinnamon rolls in glass dish.

Bake

Bake for 25 minutes, until golden brown.

Ingredients for pink icing in stainless steel bowl.

Combine icing ingredients

In a mixing bowl, combine icing ingredients.

Pink frosting in a stainless steel mixing bowl.

Mix until smooth

Using a mixer, whip icing until smooth.

Overhead image of a 9x13 glass dish filled with heart shaped cinnamon rolls.

Frost

Frost completely cooled cinnamon rolls with icing.

Hint: for the easiest slicing of the dough, use unwaxed dental floss by sliding a string under the dough and then bringing each side up and crossing them over each other to cleanly cut the roll from the dough.

Substitutions

  • Dough: Use crescent roll dough or puff pastry for a flakier texture instead of traditional cinnamon roll dough.
  • Filling: Swap brown sugar or use maple syrup instead of honey.
  • Glaze: Substitute cream cheese frosting for the classic glaze for a richer, tangy topping.

Variations

Below are a few different ways you may enjoy these heart shaped cinnamon rolls:

  • Chocolate Cinnamon Rolls: Add mini chocolate chips to the filling or drizzle melted chocolate over the glaze.
  • Fruit-Filled Rolls: Include a layer of jam or preserves like raspberry or strawberry before rolling.
  • Savory Twist: Skip the icing, sugar, and cinnamon filling; instead, fill with garlic butter, cheese, and herbs for a savory version.

See this pumpkin spiced cinnamon roll recipe on my website!

Equipment

  • Rolling Pin
  • Sharp knife , or dental floss for cutting the dough
  • 9 x 13 Baking dish
  • Parchment Paper
  • Small bowl
  • Large bowl
  • Mixing spoon
  • Offset spatula

Storage

Store leftover heart shaped cinnamon rolls in an air tight container at room temperature up to 4 days. For longer storage, store in the freezer up to 3 months.

Top tip

Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.

Looking for other recipes like this? Try these:

Serve with...

  • Serve these rolls warm with fresh berries and whipped cream for a breakfast treat.
  • Pair with coffee or hot cocoa for a cozy dessert.
  • Add a side of scrambled eggs and bacon to round out the meal.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

One heart shaped cinnamon roll on a white plate with pink icing and pink sprinkles.

Heart Shaped Cinnamon Rolls

Shelby Law Ruttan
Soft, fluffy cinnamon rolls shaped like hearts, perfect for special occasions or romantic mornings. Simple, sweet, and totally customizable!
No ratings yet
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 20 minutes
Cook Time 25 minutes
Proof time 2 hours
Total Time 2 hours 45 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 498 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a mixing bowl, combine the warm milk, yeast, and honey. Let sit for 5 minutes until foamy.
  • Place eggs, granulated sugar, and salt in another mixing bowl and whisk gently to combine. Gradually adding the flour stirring until fully incorporated and dough forms a sticky ball and no dough is left on the walls of the mixing bowl.
  • Remove the dough and lightly drizzle some oil into the bowl. Return the dough, cover, and let sit in a warm space for 1 hour or until the dough has doubled in size.
  • Lightly dust a flat surface with flour and begin to press the dough into a rectangular shape. Using a rolling pin, roll the dough out until ¼” thick.
  • Using an offset spreader, spread 1 stick of butter across the whole surface of the dough leaving ¼” edge around the whole rectangle.
  • Mix the brown sugar and cinnamon and spread over the butter.
  • Roll the dough along both sides of the long edge tightly until they meet in the middle.
  • Using a sharp knife, cut the roll into 12 pieces.
  • Pinch the bottom of the curled roll forming a heart shape.
  • Place each roll into an oil sprayed 13 x 9 dish, leaving some space between each roll.
  • Let rolls sit covered in a warm place for an hour until the rolls have doubled in size.
  • Preheat the oven to 350°f and bake for 25 minutes, until golden brown and dough is baked through.
  • While the rolls are cooking, mix the powdered sugar with 3 tablespoons of butter, and cream cheese. Add the vanilla and milk until frosting forms. Mix in the beetroot until the desired color is achieved.
  • Remove the rolls when finished and drizzle with the frosting. Top with the sprinkles and enjoy with your loved ones.

Nutrition

Calories: 498kcalCarbohydrates: 74gProtein: 8gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 82mgSodium: 364mgPotassium: 147mgFiber: 2gSugar: 36gVitamin A: 656IUVitamin C: 0.1mgCalcium: 84mgIron: 3mgNet Carbohydrates: 71g
Keyword Heart Shaped Cinnamon Rolls
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Avocado Sprouts Sandwich

by Leave a Comment

This Avocado Sprouts Sandwich is a simple sandwich that brings together the goodness of creamy avocados, fresh vegetables, and crunchy sprouts. This easy-to-make vegetarian recipe will surely satisfy your taste buds while offering a dose of wholesome nutrition.

Avocado Sprouts sandwich on a cutting board.

I love fresh and delicious sandwiches and my love for my Chickpea Salad Sandwich inspired me to create this heart healthy avocado sprouts sandwich. I love the fact that I'm getting nutrition in every bite!

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❤️ Why you'll love Avocado Sprouts Sandwich

Vegetarian sandwich: packed with flavor and perfect for when you are in the mood for veggie sandwiches.

Healthy: if you love healthy recipes, this is a delicious way to enjoy fresh sprouts that are packed with nutrition.

Easy recipe with fresh ingredients: sandwich recipes are so easy to make and this is such a good sandwich packed with freshness!

🥘 Ingredients

Sandwich ingredients.
  • Avocado
  • Chipotle Mayonnaise
  • Fresh tomato
  • Cucumber slices
  • Red onion slices
  • Fresh sprouts: I made my own salad sprouts. If you don't want to make your own sprouts, you can easily buy alfalfa or broccoli sprouts in the grocery store.
  • 2 slices of bread: I prefer to use a homemade whole wheat bread, oatmeal bread or onion bread. If purchasing bread, buy a hearty healthy loaf like Dave's Killer Bread.
  • Salt and black pepper: optional

How to Make Avocado Sprouts Sandwich

Two slices of whole wheat bread with avocado spread on one slice.

First layer

Spread mashed avocado over 1 slice of bread.

Tomato layer.

Second layer

Arrange two tomato slices over top of avocado layer.

Bread with mashed avocado, tomato slices and red onions.

Third layer

Top tomatoes with slices of red onion.

Cucumber Layer

Fourth layer

Arrange slices of cucumber over top of onion layer.

Assembled sandwich all all layers and an extra drizzle of mayo on top of the sprouts.

Final layer

Top sandwich with avocado sprouts.

Avocado Sprouts Sandwich assembled on wooden board.

Finished sandwich

Top with remaining slice of bread.

🥄 Equipment

  • Cutting board
  • Sharp knife
  • Small bowl
  • Fork

🥫Storage

Refrigerate: store any leftovers in an airtight container in the fridge up to 2 days.

📖 Variations

  • Add cheese: use an herbed cream cheese or goat cheese in place of the chipotle mayonnaise for a different flavor profile.
  • Vegan Version: Substitute regular mayo with vegan mayo and ensure the bread you use is vegan-friendly.
  • Protein Boost: Add some sliced tofu, tempeh, or plant-based protein of your choice to amp up the protein content.
Avocado Sprouts Sandwich cut in half on a board.

💭 Tips

Ripe Avocado: Use ripe avocados for a creamy texture. They should be slightly soft when gently squeezed.

Fresh Sprouts: Opt for fresh, high-quality sprouts from reliable sources to enhance the taste and nutrient profile.

Uniform Slicing: Slice the vegetables uniformly for an even distribution of flavors in each bite.

🙋 FAQ's

How do I grow sprouts at home?

Growing sprouts at home is easy. Rinse the seeds thoroughly and soak them in water overnight. Drain the water, and place the seeds in a sprouting jar or a tray covered with a damp cloth. Rinse and drain the seeds twice a day until they sprout, usually within a few days. 

Which seeds are best for sprouting?

Common seeds used for sprouting include alfalfa, mung beans, lentils, broccoli, and radish. Choose organic seeds from a reputable source for best results.

How do I store sprouts?

Once your sprouts have grown to the desired length, store them in a sealed container in the refrigerator. They should remain fresh for 3 to 5 days.

Avocado Sprouts sandwich on a cutting board.

Storage

This sandwich is best enjoyed fresh, but if you’re prepping ahead, store the components separately. Keep the mashed avocado, sliced vegetables, and sprouts in airtight containers in the fridge for up to two days. Assemble just before eating for the best texture and flavor.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

One whole avocado sprouts sandwich on onion bread.

Avocado Sprouts Sandwich

Shelby Law Ruttan
Make this fresh and easy Avocado Sprouts Sandwich! Creamy avocado, crisp veggies, sprouts, and chipotle mayo come together on whole wheat bread. Perfect for a healthy lunch or light dinner!
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Prep Time 10 minutes
Total Time 10 minutes
Course lunch
Cuisine American
Servings 1
Calories 352 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Place the avocado in a small bowl and season with salt and pepper. Using the tines of a fork, mash avocado to make it spreadable.
  • Spread the mashed avocado on the bottom slice of bread.
  • Next, top avocado layer with tomato slices, red onion slices, cucumber slices, and a handful of alfalfa sprouts.
  • Spread the remaining piece of bread with chipotle mayo. Place spread side down on alfalfa sprouts. Cut and serve as desired.

Nutrition

Calories: 352kcalCarbohydrates: 36gProtein: 10gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 6mgSodium: 351mgPotassium: 664mgFiber: 9gSugar: 7gVitamin A: 575IUVitamin C: 21mgCalcium: 119mgIron: 2mgNet Carbohydrates: 27g
Keyword Avocado Sprouts Sandwich
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Lavender Oatmilk Latte

by Leave a Comment

A Lavender Oatmilk Latte is the perfect balance of floral sweetness and creamy oat milk, making it a creamy delicious drink to enjoy any time of year. Whether you prefer it hot or iced, this Starbucks copycat recipe brings the café experience right to your kitchen.

Lavender oatmilk latte in a glass mug.

I love coffee shops for specialty drinks, but don't like the high prices in said shops. Now I make this easy coffee shop drink right at home saving money and time!

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Why You'll Love Lavender Oatmilk Latte

  • Customizable Sweetness: You control the level of sweetness, so it’s perfectly tailored to your taste.
  • Hot or Iced Options: Enjoy it steaming hot on a cozy day or refreshingly cold in warmer weather.
  • Dairy-Free Delight: Made with oat milk, it’s naturally dairy-free and vegan-friendly.

Ingredients

Ingredients for lavender syrup and coffee drink.
  • Water
  • Granulated sugar
  • Dried lavender buds
  • Starbucks blonde espresso or any desired espresso blend
  • Oatmilk

See recipe card for quantities.

How To Make Lavender Oatmilk Latte

Lavender syrup in a saucepan.
  1. Combine lavender buds, sugar, and water in a large saucepan over medium heat. Bring to a simmer for 10 minutes.  
A glass bottle full of lavender syrup.
  1. Remove from heat and strain the syrup to remove the lavender particles.  
Overhead image of coffee in a glass mug.
  1. Add the hot espresso to a 12 oz mug or 16-20 oz cold beverage glass. Add 1-2 tablespoons lavender syrup to the espresso.  
Overhead image of foamed milk on top of coffee in a glass mug.
  1. Steam the oat-milk via steamer, frother, or heat with the microwave and a handheld frother. Pour the hot frothed oat-milk over the espresso including the milk foam.  

Hint: If serving cold, fill the gas with ice and add the cold oat-milk over the espresso.  

Substitutions

  • Milk Options: Use almond milk, coconut milk, or regular dairy milk if oat milk isn’t your thing.
  • Sweeteners: Swap the simple syrup for honey, maple syrup, or a sugar-free alternative like stevia.
  • Lavender Substitutes: If you don’t have culinary lavender, try a drop of lavender essential oil (food-grade) (affiliate link) or omit it for a plain oatmilk latte.
Tall glass of cold lavender oatmilk latte.

Variations

  • Flavor Additions: Add a hint of vanilla extract or a sprinkle of cinnamon for extra depth.
  • Decaf Version: Use decaffeinated espresso or skip the coffee entirely for a lavender milk steamer.

See this Vanilla Bean Frappuccino, another Starbucks Copycat recipe on my website!

Side view of a glass mug full of a lavender oatmilk latte.

Equipment

  • Espresso machine or stovetop espresso maker
  • Milk frother or whisk
  • Small saucepan (for the lavender syrup)
  • Fine mesh strainer
  • Glass or mug for serving

Storage

Store the lavender syrup in an airtight container in the refrigerator for up to two weeks. Shake or stir before use as separation may occur.

Inside shot of lavender oatmilk latte.

Top tip

Brew Strong Espresso: Use a bold espresso blend for the best flavor contrast with the creamy oat milk and lavender syrup.

Don’t Overheat the Milk: When steaming or frothing oat milk, keep the temperature below 150°F to prevent it from curdling or losing its creaminess.

Looking for other recipes like this? Try these:

Serving Suggestions

  • Hot Version: Serve in a warm ceramic mug with a sprinkle of lavender buds or a drizzle of extra syrup.
  • Iced Version: Pour over ice in a clear glass and garnish with a sprig of lavender or a dash of cinnamon.
  • Pairings: Enjoy with a flaky croissant, a lemon cheesecake muffin, or a handful of buttery shortbread cookies.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

A clearl mug filled with Lavender Oatmilk Latte.

Lavender Oatmilk Latte

Shelby Law Ruttan
This Lavender Oatmilk Latte is a dreamy combination of creamy oat milk, floral lavender, and rich espresso. Make it hot or iced for the perfect café-style treat at home.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Beverages
Cuisine American
Servings 1
Calories 243 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Add the water, sugar, and lavender buds to a medium saucepan over medium heat. Bring to a simmer for 10 minutes.
  • Remove from heat and strain the syrup to remove the lavender particles.
  • Add the hot espresso to a 12 oz mug or 16-20 oz cold beverage glass.
  • Add 1-2 tablespoons lavender syrup to the espresso.
  • If serving hot, steam the oat-milk via steamer, frother, or heat with the microwave and a handheld frother. Pour the hot frothed oat-milk over the espresso including the milk foam.
  • If serving cold, fill the gas with ice and add the cold oat-milk over the espresso.
  • Garnish with lavender buds if desired and enjoy!

Notes

Nutrition information for 1 latte with 1 tablespoon lavender syrup.

Nutrition

Calories: 243kcalCarbohydrates: 48gProtein: 6gFat: 4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gSodium: 176mgPotassium: 241mgFiber: 3gSugar: 36gVitamin A: 708IUVitamin C: 0.1mgCalcium: 498mgIron: 3mgNet Carbohydrates: 46g
Keyword Lavender Oatmilk Latte
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Burrata Bruschetta with Caprese Topping

by Leave a Comment

Burrata Bruschetta is a fun appetizer with fresh flavors of summer. Garlic rubbed crostini holds creamy burrata cheese and topped with a tomato and basil mixture and a finishing touch of balsamic glaze.

Burrata Bruschetta on a black serving tray.

This Burrata Bruschetta is a great recipe to serve for parties, they are delicious any time of the year, but the summer fresh tomatoes and basil make this a tasty fresh appetizer for summertime.

We often make our own bread for treats like this burrata bruschetta. My favorite recipe to make is this Italian Bread recipe. We make it into smaller loaves to have the appetizer sized rounds for the bruschetta. If you don't want to make your own bread however, see the ingredient list below for recommendations on what to buy.

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Why You'll Love Burrata Bruschetta

If you have never tried Burrata Cheese before, then you are in for an experience. There is nothing like this creamy delicious cheese! The outer layer of the burrata is similar to a soft mozzarella cheese, while the inside of the cheese ball is soft and more ricotta like.

Because of the structure of this cheese, it makes for a great layer between the toasty garlic bread slices and the caprese style topping. The creamy texture in contrast to the crispy crunch of the bread is comfort food at it's finest.

🥘 Ingredients

  • Bread: you will want a good quality loaf of bread with a golden crust and chewy interior that will toast well and hold up to the wet toppings. Demi baguettes work excellent for this recipe.
  • Burrata cheese
  • Cherry or grape tomatoes
  • Garlic cloves
  • Fresh basil
  • Red onion
  • Balsamic glaze: this is thick and syrup light with a slightly sweet flavor that compliments the entire appetizer completely.

See recipe card below for ingredient amounts.

How to Make Burrata Bruschetta

Ingredients for bruschetta topping in a white bowl.

Make topping

Combine the tomato, basil, onion, garlic, olive oil, balsamic vinegar, salt, and pepper in a large bowl. Toss to combine. Set aside for 15 minutes or longer to allow flavors to blend.

Drizzling olive oil over thin slices of baguette.

Prepare bread

Slice the bread into ¼ inch thick slices. Place the slices on a large baking sheet and toast the bread in the oven. Drizzle with the olive oil.

Toasted baguette slices on a black serving tray.

Step 3

Bake for 10 minutes, or until edges of the bread begin to turn golden. Remove the bruschetta from the oven and rub with the garlic clove. Set aside for cool for 5 minutes.Step 3 text

Toasted baguette slices with burrata on top of one slice.

Add burrata

Gently tear the burrata balls into large chunks and add them to the toasts.

Topping

Top with the tomato mixture and garnish with additional salt, pepper, balsamic glaze, and basil leaves. Serve immediately.

Variations and Substitutions

  • Grilled burrata bruschettas: Toast the bread on the grill instead of in the oven. This will present lovely grill marks on the bread.
  • Add roasted flavors: Use pan roasted tomatoes in place of the fresh tomatoes. Roast the onion along with the tomatoes in the recipe (linked).
  • Cheese swap: Substitute whole milk ricotta cheese for the burrata.
Upclose image of a side view of burrata bruschetta on a black serving tray.

Top Tips

  • Make sure to rub the raw garlic over the toasts as soon as they come out of the oven to allow the garlic flavor to seep in.
  • The garlic will seem to "melt" as it is rubbed over the toasts. Be sure to have a clove or two extra on hand in case you need them.
  • Be sure to toast the bread enough so it is firm enough to hold up to the toppings.
  • Don't make the tomato topping in advance. The longer it sits, the wetter it becomes. It is best to assemble the topping within the time frame given in the recipe card.

Storage

It is highly recommended that the Burrata cheese is used the same day it is opened and should not be returned to the container to store.

Leftover bread and bruchetta topping can be stored in the fridge up to 2 days.

More Bruschetta Recipes

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Burrata Bruschetta Featured Image.

Burrata Bruschetta with Caprese Topping

Shelby Law Ruttan
This burrata bruschetta combines creamy burrata cheese, fresh tomatoes, and crispy toasted bread drizzled with a sweet balsamic glaze for a simple yet irresistible appetizer.
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizers
Cuisine American
Servings 12
Calories 132 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the topping

Other Ingredients

Instructions
 

  • Combine the tomato, basil, onion, garlic, olive oil, balsamic vinegar, salt, and pepper in a large bowl. Toss to combine. Set aside for 15 minutes or longer to allow flavors to blend.
  • Preheat the oven to 400 degrees. Lay the sliced bread out on a baking sheet. Drizzle each bread slice with 1 teaspoon olive oil and sprinkle with salt and pepper to taste. Bake for the toast for 10 minutes, or until the edges of the toasts are golden and crisp.
  • Remove the toast from the oven and carefully rub the garlic clove all over the surface while the bread is still hot. Allow to cool slightly before topping with the bruschetta mixture.
  • Gently tear the burrata balls into large chunks and add them to the toasts. Garnish with additional salt, pepper, balsamic glaze, and basil leaves. Serve immediately.

Nutrition

Calories: 132kcalCarbohydrates: 13gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 13mgSodium: 309mgPotassium: 92mgFiber: 1gSugar: 2gVitamin A: 366IUVitamin C: 4mgCalcium: 116mgIron: 1mgNet Carbohydrates: 12g
Keyword Burrata Bruschetta
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Onion Bread

by Leave a Comment

There's nothing quite like the aroma of freshly baked bread wafting through your kitchen, and this homemade Onion Bread recipe will do the job! The loaf is topped with butter-dipped onion rings before baking giving this bread recipe a unique look and flavor that will elevate your sandwich game and add a touch of gourmet to your morning toast. 

Overhead image of a baked loaf of bread with onion rings cooked into the top of the bread.

I wanted to make a homemade bread to enjoy my chickpea salad on. One that was both sweet and savory, but yet would hold up well to a sandwich filling. This onion bread turned out to be exactly what I was looking for!

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❤️ Why you'll love it

Homemade bread: If you love homemade bread recipes, then you will love the aroma and flavor of this homemade onion bread!

Versatile: this type of bread is perfect for making toast or sandwiches.

Easy recipe: there is not a lot of kneading to this bread recipe as it is treated similar to a batter bread.

Ingredients

Ingredients for onion bread recipe.
  • Warm water
  • Active dry yeast
  • Dried minced onion
  • Granulated sugar
  • Olive oil
  • Salt
  • Wheat germ
  • Unbleached flour
  • Sweet onions: vidalia onions are a perfect onion for this bread.
  • Butter or margarine (use margarine for a vegan bread recipe)

See recipe card below for amounts.

How to Make Onion Bread

Below is a visual of how to make Onion Bread.

Proofed yeast in a white bowl.

Proof yeast

Sprinkle yeast and 1 teaspoon sugar over water in a large bowl. Stir to dissolve. Set aside for 5 minutes. 

Wet ingredients in a large mixing bowl.

Wet ingredients

In a large mixing bowl, add the yeast mixture, remaining warm water, sugar, dried minced onion, oil, salt, and wheat germ.

Remaining flour added to bread dough mixture.

Add half of flour

Add 1½ cups of flour. Using a hand mixer, mix on medium speed for 2 minutes. You will have a loose batter at this point.

Risen onion bread dough.

Add remaining flour and rise

Using a wooden spoon, stir in the remaining flour. Cover bowl with plastic wrap and let dough rise in a warm place for 1 hour, until doubled in size.

Bread dough in a large mixing bowl after 30 second stir.

Step 1

After the dough has doubled in size, mix with a spoon for 30 seconds. 

A loaf pan with risen bread dough inside.

Step 2

Spread bread dough into a loaf pan that has been coated with non-stick cooking spray. Pat top of batter into shape with lightly floured hands.

Onion rings and melted butter in a small bowl.

Rise & prep onions

Cover loaf with a towel and let rise until batter is about ½ inch from top of the pan.

Preheat oven to 375 degrees F.

Melt butter or margarine in a small microwave safe bowl in the microwave for 30 seconds. Place onion rings in the melted butter and toss to coat each ring.

Upclose image of buttered onion rings on top of bread dough in loaf pan.

Bake

Arrange onion rings on top of the dough, brushing the top with any remaining butter. 

Bake bread for 35 minutes or until golden brown.

See recipe card below for full instructions.

Equipment

  • Large bowl
  • Small bowl (for proofing yeast)
  • Electric mixer
  • Measuring spoons and cups
  • Wire rack
  • Loaf pan
  • Plastic wrap

Storage

Room temperature: while refrigeration or freezing is the most recommended for storage, you can store bread in an airtight bag on in a dark spot (like a bread box) up to 3 days.

Refrigerate: store completely cooled loaf of bread in an airtight bag up to 1 week.

Freeze: store in an airtight freezer safe bag up to 3  months.

Onion bread with the end piece cut off showing the inside of the loaf.

Variations

Poppy Seed Onion Bread: Sprinkle the top of the onion bread with a tablespoon of poppy seeds before baking.

Cheese and Herb-infused Onion Bread: Incorporate dried herbs like rosemary, thyme, or oregano to give your bread a delightful herbal twist and stir 1 cup shredded cheddar cheese into the bread dough.

Whole Wheat Onion Bread: Swap a portion of the unbleached flour with white whole wheat flour for a heartier and nuttier bread.

Caramelized Onion Bread: top the bread with caramelized onions instead of raw onion rings.

Tips

  • Proof Your Yeast: Ensure your yeast is active by proofing it in warm water with a pinch of sugar. It should become frothy within a few minutes.
  • Butter-Dipped Onion Rings: Don't skip the butter-dipped onion rings on top – they add an extra layer of flavor and a beautiful visual appeal to the bread.
A slice of onion bread spread with butter on a plate.
Onion Bread - buttered slice

🙋 FAQ's

Can I substitute bread flour or all purpose flour for the unbleached flour?

Yes, you may, however the loaf will be softer and may crumble easier so it is recommended to use unbleached flour or whole wheat flour for this recipe.

Serve with..

Serve bread with butter or use for making sandwiches or toast. I use onion bread to make any one of my tast Sandwich Recipes here on my website!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Featured image for Onion bread recipe.

Onion Bread

Shelby Law Ruttan
This onion bread is soft, fluffy, and bursting with savory onion flavor. Ideal for sandwiches, dipping, or enjoying on its own.
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Prep Time 10 minutes
Cook Time 35 minutes
Rise time 1 hour 15 minutes
Total Time 2 hours
Course Breads
Cuisine American
Servings 16
Calories 135 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 ½ cups warm water
  • 1 package dry yeast
  • 1 tablespoon dried minced onion
  • 2 tablespoons sugar , divided
  • 2 tablespoons oil
  • 1 teaspoons salt
  • ½ cup wheat germ
  • 3 cups unbleached flour , divided
  • 1 medium onion , sliced
  • 2 tablespoons butter

Instructions
 

  • Sprinkle yeast and 1 teaspoon sugar over water in a large bowl. Stir to dissolve. Set aside for 5 minutes.
  • In a large mixing bowl, add the yeast mixture, remaining warm water, sugar, dried minced onion,oil, salt, wheat germ, and 1½ cups of flour.
  • Using a hand mixer, mix on medium speed for 2 minutes. You will have a loose batter at this point.
  • Using a wooden spoon, stir in the remaining flour. Cover bowl with plastic wrap and let dough rise in a warm place for 1 hour, until doubled in size.
  • After the dough has doubled in size, mix with a spoon for 30 seconds.
  • Spread bread dough into a loaf pan that has been coated with non-stick cooking spray. Pat top of batter into shape with lightly floured hands.
  • Cover loaf with a towel and let rise until batter is about ½ inch from top of the pan.
  • Preheat oven to 375 degrees F.
  • Melt butter or margarine in a small microwave safe bowl in the microwave for 30 seconds. Place onion rings in the melted butter and toss to coat each ring.
  • Arrange onion rings on top of the dough, brushing the top with any remaining butter.
  • Bake bread for 35 minutes or until golden brown.

Nutrition

Calories: 135kcalCarbohydrates: 21gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 4mgSodium: 159mgPotassium: 72mgFiber: 1gSugar: 2gVitamin A: 44IUVitamin C: 1mgCalcium: 9mgIron: 0.5mgNet Carbohydrates: 20g
Keyword Onion Bread
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Cucumber Tea Sandwiches

by 1 Comment

These Cucumber Tea Sandwiches are the perfectsnack to elevate your afternoon tea. They feature a creamy smoked paprika and dill filling nestled between soft white bread slices, making them irresistibly flavorful and delicate.

Cucumber Tea Sandwiches cut into squares with the crust trimmed off and spread with a smoky dill cream cheese spread and circles of cucumber.

I grew up eating cucumber sandwiches. My mom would spread some white bread with mayonnaise, place a layer of cucumbers on the bread and serve them up for lunch. She would cut them into either four triangles or quarters and us kids would gobble them down.

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Why You'll Love Cucumber Tea Sandwiches

Simply elegant: These sandwiches are easy to prepare but look and taste like something straight out of a fancy tea party.

Quick to Make: With minimal prep time, you’ll have a tray of gorgeous sandwiches ready in under 20 minutes.

Perfect for Gatherings: Whether it’s a bridal shower or casual brunch, these sandwiches are always a crowd-pleaser.

🥘 Ingredients

Sliced cucumbers.
  • White bread: This is essential in my opinion for making this type of sandwich. I like to cut the crusts off, making them look dainter and even more appealing to kids!
  • Cucumbers: my preference is the English cucumber as they don't have the seeds a regular cucumber has.
  • Cream Cheese: use full fat or reduced fat, either works.
  • Fresh dill weed: be sure to mince it before you measure it.
  • Onion
  • Lemon juice: fresh is best!
  • Smoked papika

See recipe card below for amounts.

How To Make Cucumber Tea Sandwiches

Cutting the crust off a slice of white bread.

Remove crusts

Using a sharp knife, cut the crust from all sides of the bread.

Mixing a cream cheese sandwich filling in a mixing bowl with an electric mixer.

Make filling

In a medium sized mixing bowl, using a hand mixer, mix together the cream cheese, minced dill, onion, lemon juice, smoked paprika, salt and pepper.

Spreading the cream cheese filling over a slice of bread with the crust cut off.

Spread filling

Divide the the cream cheese mixture between 4 slices of bread spreading the cheese evenly over each slice.

Arranging slices of cucumber o a slice of bread that has been spread with cream cheese filling.

Arrange cucumbers

Top the bottom slice of bread with 6 cucumber slices and cover with the second slice of bread.

Cutting the cucumber tea sandwiches into small squares.

Cut sections

Cut each sandwich into 6 equal sections.

  1. Cut the crust from all sides of the bread.
  2. In a medium sized mixing bowl, using a hand mixer, mix together the cream cheese, minced dill, onion, lemon juice, smoked paprika, salt and pepper.
  3. Divide the the cream cheese mixture between 4 slices of bread spreading the cheese evenly over each slice.
  4. Top the bottom slice of bread with 6 cucumber slices and cover with the second slice of bread.
  5. Cut each sandwich into 6 equal sections.

Equipment

  • Mixing bowl
  • Electric Mixer
  • Sharp knife
  • Cutting board
  • Spreader or butter knife

Substitutions

  1. Bread: Swap the white bread for whole wheat, sourdough, or gluten-free bread.
  2. Cream Cheese: Use goat cheese, ricotta, or vegan cream cheese for dietary preferences.
  3. Herbs: Replace dill with chives, parsley, or tarragon for a different herbaceous flavor.
Cucumber Tea Sandwiches cut into squares with the crust trimmed off and spread with a smoky dill cream cheese spread and circles of cucumber.

📖 Variations

  • Cream Cheese swap: Substitute ¼ cup of mayonnaise or sour cream for 2 ounces of the cream cheese.
  • Flavor swap: Eliminate the dill and and paprika and use 1 tablespoon of diced jalapeno peppers and 1 teaspoon of ground cumin.
  • Tangy addition: Add ¼ cup of sliced green or black olives or capers to the cream cheese mixture.

Top Tips

  • Trim the Crusts: For classic tea sandwiches, trim the crusts neatly after assembling.
  • Chill Before Serving: Refrigerate the sandwiches for 10-15 minutes to let the flavors meld and keep them firm.
  • Serve Fresh: These sandwiches are best enjoyed on the day they’re made to prevent the bread from becoming soggy.

Serving Suggestions

  • Pair with a pot of Earl Grey or herbal tea for a classic afternoon tea experience.
  • Serve alongside fresh fruit, scones, and petit fours for a full tea spread.
  • Include them as part of a brunch buffet or as appetizers for a garden party.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Cucumber Tea Sandwiches cut into squares with the crust trimmed off and spread with a smoky dill cream cheese spread and circles of cucumber.

Cucumber Tea Sandwiches

Shelby Law Ruttan
Small tea sandwiches made with white crust free bread, a smoky dill cream cheese spread and fresh sliced cucumbers.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Total Time 10 minutes
Course lunch
Cuisine English
Servings 4
Calories 236 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Cut the crust from all sides of the bread.
  • In a medium sized mixing bowl, using a hand mixer, mix together the cream cheese, minced dill, onion, lemon juice, smoked paprika, salt and pepper.
  • Divide the the cream cheese mixture between 4 slices of bread spreading the cheese evenly over each slice.
  • Top the bottom slice of bread with 6 cucumber slices and cover with the second slice of bread.
  • Cut each sandwich into 6 sections.

Nutrition

Calories: 236kcalCarbohydrates: 27gProtein: 7gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 29mgSodium: 473mgPotassium: 110mgFiber: 1gSugar: 4gVitamin A: 520IUVitamin C: 2mgCalcium: 135mgIron: 2mgNet Carbohydrates: 25g
Keyword Cucumber Tea Sandwiches
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Low Carb Oatmeal

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This Low Carb Oatmeal is also known as noatmeal, as in not oatmeal! It is a grain free, oat free, hot cereal made with almond flour, hemp seeds, chia seeds, and flax meal.

Overhead image of maple walnut noatmeal topped with chia seeds, toasted walnuts, and black berries.

Flavored with vanilla and maple extract, this Noatmeal just needs a drizzle of maple syrup, honey, or sugar free sweetener to top it off. Serve it with a hot cup of keto snickerdoodle coffee!

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Why You'll Love Low Carb Oatmeal

Low-Carb and Keto Friendly: Enjoy a warm, comforting breakfast without the carbs of traditional oatmeal.

Nutrient-Packed: Made with chia, flax, and hemp seeds, it’s loaded with fiber, protein, and healthy fats.

Quick & Easy: Whip it up in minutes for a satisfying and delicious morning meal.

🥘 Ingredients

Ingredients for low carb oatmeal: almond flour, chia seed, flax seed, hemp seed.
  • Almond meal or flour
  • Flax meal, this adds fiber and is high in omega-3 fatty acids.
  • Hemp seed is high in protein and fiber.
  • Chia seed adds a powerful punch with more fiber and protein and they also contain a good amount of zinc, b-vitamins, and potassium.
  • Unsweetened vanilla almond milk, I always buy unsweetened, be sure that is what you are buying as well if you want to keep the sugar out of the cereal.
  • Maple extract, to give that deep maple flavor. I use this brand (affiliate link).
  • Vanilla extract, to balance out the flavor with the maple.
  • Toasted walnuts
  • Blackberries
A hand holding a yellow prep bowl full of hemp seeds with a saucepan that has almond flour in it blurred in the background.

How To Make Low Carb Oatmeal

  1. Place the salt, flaxseed, chia seed, hemp seed, and almond meal in a large saucepan. Stir to combine.
  2. Pour the almond milk into the saucepan and whisk until blended. Place over medium-high heat and bring to a boil. Turn heat down to a simmer and cook for 3 minutes.
  3. Top with blackberries, walnuts, and chia seed (if using).

💭 Top Tips

  • To toast the walnuts, place them in a 400 degree oven or air fryer. Toast for 2 - 3 minutes, or until walnuts start to turn golden brown.
  • To reduce the risk of lumpy cereal, whisk the noatmeal constantly while cooking until it has thickened.
  • Serve with ½ cup of almond milk to thin out and cool down the noatmeal.
Overhead and up close shot of Maple Walnut Noatmeal in a tan and orange bowl and a black backdrop with blackberries arranged on the top edge of the bowl, followed with toasted walnuts and chia seeds with blackberries and toasted walnuts scattered around the outside of the bowl.

Variations

  • Pistachio Cherry Noatmeal: skip the maple extract and use almond extract instead. Top the low carb oatmeal with chopped pistachios and fresh pitted cherries.
  • Blueberry Almond Noatmeal: top with fresh blueberries and toasted slivered almonds instead of blackberries and walnuts.
  • Cranberry Pecan Noatmeal:

Storage

Store leftover noatmeal in an airtight container in the fridge, up to 3 days.

Reheat leftovers in microwave until warmed through with a little added water or almond milk to thin it out some.

More Low Carb Breakfast Ideas

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

A bowl of low carb oatmeal with blackberry, walnut, and chia seed topping.

Low Carb Oatmeal

Shelby Law Ruttan
Start your day with this creamy Low Carb Oatmeal, also known as Noatmeal, made with almond flour, chia seeds, flax seeds, and hemp seeds. It’s a nutritious, grain-free breakfast option that’s quick to prepare and perfect for a healthy lifestyle!
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 474 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 cup almond meal
  • 2 tablespoon flax seed
  • 2 tablespoon chia seed
  • 3 tablespoon hemp seed
  • ¼ teaspoon salt
  • 2 cups unsweetened vanilla almond milk
  • 1 teaspoon maple extract
  • 1 teaspoon vanilla extract
  • 4 tablespoon chopped walnuts optional
  • 2 cups blackberries optional
  • 4 tablespoon chia seeds optional

Instructions
 

  • Place the salt, flaxseed, chia seed, hemp seed, and almond meal in a large saucepan. Stir to combine.
  • Pour the almond milk into the saucepan and whisk until blended. Place over medium-high heat and bring to a boil. Turn heat down to a simmer and cook for 3 minutes.
  • Top with blackberries, walnuts, and chia seed (if using).

Nutrition

Calories: 474kcalCarbohydrates: 23gProtein: 13gFat: 40gSaturated Fat: 3gPolyunsaturated Fat: 19gMonounsaturated Fat: 4gTrans Fat: 0.03gSodium: 313mgPotassium: 264mgFiber: 15gSugar: 5gVitamin A: 166IUVitamin C: 16mgCalcium: 362mgIron: 3mgNet Carbohydrates: 8g
Keyword Low Carb Oatmeal
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Mug Brownie

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If you're a vegan with a sweet tooth or just someone looking for a quick, guilt-free dessert fix, you're in for a treat! I've got an easy recipe for a Mug Brownie that's is absolutely delicious.

Brownie baked in a white mug with a dusting of powdered sugar on top of baked brownie.

❤️ Why you'll love this Brownie in a Mug!

Simple ingredients: This vegan recipe is so easy to make with simple pantry ingredients, making it a delicious mug dessert you can make any time the craving hits.

Mug desserts: If you are a fan of portion control, this fudgy brownie recipe is the perfect solution for your chocolate craving. 

Vegan Recipes: Being vegan doesn't mean you have to miss out on the joy of baked goods. This mug brownie is 100% plant-based, using vegan chocolate chips and cocoa powder, making it suitable for vegans and those with dairy allergies.

Ingredients

Made with cocoa powder and mini chocolate chips, this mug brownie can be whipped up in under two minutes using the microwave. 

Ingredients for vegan mug brownie.
  • All-purpose flour
  • Brown sugar
  • Unsweetened cocoa powder
  • Mini chocolate chips
  • Almond milk
  • Vegetable oil
  • Vanilla extract
  • Baking powder
  • Salt

See recipe card below for amounts.

How to Make a Mug Brownie

Dry ingredients mixed together in a white coffee cup with wet ingredients mis en place surrounding the cup.
  1. In a microwave safe mug, combine the all-purpose flour, unsweetened cocoa powder, brown sugar, baking powder, and salt. Mix until well combined.
Wet and dry ingredients in microwaveable mug.
  1. Add the milk, vegetable oil, and vanilla extract. Mix until well combined.
Overhead image of chocolate batter sprinkled with mini chocolate chips in a microwaveable mug.
  1. Place mug with brownie batter in the microwave and cook on high for 1 minute and 45 seconds.
Baked vegan brownie in a white coffee mug.
  1. Remove mug from the microwave and allow to cool.
  1. In a microwave safe mug, combine the all-purpose flour, unsweetened cocoa powder, brown sugar, baking powder, and salt. Mix until well combined.
  2. Add the milk, vegetable oil, and vanilla extract. Mix until well combined.
  3. Top the brownie with vegan chocolate chips. Place mug with brownie batter in the microwave and cook on high for 1 minute and 45 seconds.
  4. Remove mug from the microwave and allow to cool.

Equipment

  • Microwave safe coffee mug
  • Fork (to mix the wet ingredients into the dry ingredients.
  • Measuring spoons
  • Microwave
Brownie baked in a white mug with a dusting of powdered sugar on top of baked brownie.

Substitions

Make it vegan: use a plant based milk such as almond milk and vegan chocolate chips such as Enjoy Life (affiliate link)

Sugar-free brownie: substitute golden monkfruit or Truvia granulated sugar.

Looking for a fudgy keto treat? Try this Keto chocolate mug cake on my website.

Variations

Nutty Brownie: Add a tablespoon of chopped nuts, like walnuts or almonds, for some extra crunch and flavor.

Oreo Cookie Mug Brownie: Crush an oreo cookie or two and sprinkle them over the top before microwaving.

Peanut Butter Paradise: Swirl in a spoonful of peanut butter before cooking for a delightful peanut butter-chocolate combo.

💭 Tips

Sift the cocoa powder: To avoid lumps in your brownie, sift the cocoa powder before adding it to the mug.

Don't overmix: Stir just until the ingredients are combined. Overmixing can make your brownie dense.

Cook in intervals: Microwave ovens vary, so if your brownie needs a bit more time, cook in 10-15 second intervals to avoid overcooking.

Let it cool: The brownie will be piping hot when it comes out of the microwave, so give it a minute to cool before digging in.

A fork with a bite of chocolate brownie dusted with brown sugar on it.

Related Recipes

🍽 Serve with..

Serve this mug brownie with a dollop whipped cream, scoop of ice cream, a dusting of powdered sugar, or a drizzle of chocolate sauce

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Microwave Mug Brownie in a white mug topped with mini chocolate chips and a dusting of powdered sugar.

Brownie Mug

Shelby Law Ruttan
Whip up a decadent Microwave Mug Brownie in just minutes! This single-serve treat is perfect for Valentine’s Day or a cozy night in.
No ratings yet
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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Course Desserts
Cuisine American
Servings 1
Calories 400 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In an 8-12 oz microwave safe mug, combine the all-purpose flour, unsweetened cocoa powder, brown sugar, baking powder, and salt. Mix until well combined.
  • Add the milk, vegetable oil, and vanilla extract. Mix until well combined.
  • Top the brownie with chocolate chips.
  • Place mug with brownie batter in the microwave and cook on high for 1 minute and 45 seconds, adding a few more seconds if batter has a lot of wetness on the top of the brownie.
  • Remove mug from the microwave and allow to cool.

Nutrition

Calories: 400kcalCarbohydrates: 55gProtein: 5gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 4mgSodium: 705mgPotassium: 126mgFiber: 3gSugar: 34gVitamin A: 58IUVitamin C: 0.1mgCalcium: 105mgIron: 2mgNet Carbohydrates: 53g
Keyword Mug Brownie, Vegan Mug Brownie
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!