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Rhubarb Crumble Muffins

by 8 Comments

Rhubarb Crumble Muffins are slightly dense with a nice thick buttery crumb topping that stays crispy on top with a slight burst of sour rhubarb coming through in each bite. If you love rhubarb, then you will love this rhubarb muffins recipe!

Upclose image of a Rhubarb Crumble Muffin.
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One of my favorite food memories from elementary school was the apple or cherry crisp. The crumble topping made it the best mouth feel ever with the crispy buttery bites of topping over the fruit. The topping on these rhubarb crumb muffins remind me of that yummy topping.

❤️ Why you'll love it

✔️ These delicious rhubarb streusel muffins have big pieces of sugary sweet and crispy brown sugar streusel topping.

✔️ Rhubarb crumble muffins are a great way to use fresh rhubarb.

✔️ These are a dense muffin recipe with a great texture and very satisfying.

Fresh diced rhubarb.

🥘 Ingredients

Fresh Rhubarb, usually found in the produce section fresh when in season, or in the freezer section of the grocery store out of season.

Light brown sugar, give the muffin a caramel flavor

Unsalted butter, adds fat and flavor

Large eggs, to give the muffins texture and to bind the ingredients together.

All purpose flour, gives the muffins structure

Baking powder, helps the muffins to puff and expand.

Ground cinnamon, adds flavor

Salt, enhances flavor

Lime zest and Lime juice, enhances flavor

Sliced almonds, for texture

Confectioners' sugar

Baked muffins in a muffin pan cooling on a wire rack.

🔪 Instructions

For the Muffins

  1. Preheat oven to 350 degrees. Line a 12 cup muffin pan with paper liners.
  2. In a large saucepan over medium heat, melt the butter and brown sugar, stirring to combine. Stir in the diced rhubarb and bring it to a slow simmer, remove from heat and let cool for 15 minutes.
  3. Once rhubarb mixture has cooled, whisk in eggs.
  4. In a medium bowl, combine flour, baking powder, cinnamon, salt and lime zest. Add dry ingredients to wet ingredients, stirring until just combined. Stir in lime juice.
  5. Divide batter evenly between prepared muffin cups and set aside.

For the Crumble topping

  1. In a small bowl, stir together melted butter, flour, brown sugar, almonds, cinnamon, and salt with a fork until crumbly.
  2. Sprinkle topping over batter filled cups, pressing topping into batter.
  3. Bake muffins for 20 minutes, or until a wooden pick inserted in center comes out clean. Cool muffins in pan on a wire rack for 5 minutes. Remove baked muffins from muffin pan and cool completely on wire rack.

To make the glaze (optional)

  1. In a small bowl, whisk confectioners sugar and lime juice together until smooth. Drizzle over warm muffins.
Baked and glazed muffin on a black plate with more muffins blurred in the background.

🥄 Equipment

12 Cup muffin pan

Cupcake liners

Large saucepan

Mixing spoon

Rubber scraper

Hand whisk

Medium bowl

Small bowl

Fork or pastry blender

🥫Storage

Store baked muffins in an airtight container in the fridge up to 5 days or in the freezer up to 3 months.

📖 Variations

  • Make a strawberry rhubarb muffin by substituting ½ of the rhubarb with diced strawberries.
  • Swap lemon juice and lemon zest for the lime.
  • Substitute the ground cinnamon with 1 teaspoon ground cardamom.

💭 Tips

  • Be sure to press the crumbs into the top of the muffin to ensure the topping stays on when baking and the muffin domes.
  • If using frozen rhubarb, do not thaw it first. If doing so, the rhubarb will break down and become soggy causing a soggy muffin.

Rhubarb Walnut Muffins

Rhubarb Custard Bars

Mom's Rhubarb Sauce

Rhubarb Cream Cheese Danish

Pure rhubarb fans will LOVE this sweet and tart Rhubarb Pie recipe.

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make these Rhubarb Crumble Muffins, 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 Rhubarb Crumb Muffins.

Rhubarb Crumb Muffins

Shelby Law Ruttan
Rhubarb Crumb Muffins are slightly dense with a nice thick buttery brown sugar crumble topping that stays crispy on top with a slight burst of sour rhubarb coming through in each bite.
4.30 from 47 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast & Brunch
Cuisine American
Servings 12
Calories 407 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the Muffins:

For the Topping:

For the Glaze:

Instructions
 

For the Muffins

  • Preheat oven to 350 degrees. Line a 12 cup muffin pan with paper liners.
  • In a large saucepan over medium heat, melt the butter and brown sugar, stirring to combine. Stir in the diced rhubarb and bring it to a slow simmer, remove from heat and let cool for 15 minutes.
  • Once rhubarb mixture has cooled, whisk in eggs.
  • In a medium bowl, combine flour, baking powder, cinnamon, salt and lime zest. Add dry ingredients to wet ingredients, stirring until just combined. Stir in lime juice.
  • Divide batter evenly between prepared muffin cups and set aside.

For the Crumble topping

  • In a small bowl, stir together melted butter, flour, brown sugar, almonds, cinnamon, and salt with a fork until crumbly.
  • Sprinkle topping over batter filled cups, pressing topping into batter.
  • Bake muffins for 20 minutes, or until a wooden pick inserted in center comes out clean. Cool muffins in pan on a wire rack for 5 minutes. Remove baked muffins from muffin pan and cool completely on wire rack.

To make the glaze (optional)

  • In a small bowl, whisk confectioners sugar and lime juice together until smooth. Drizzle over muffins.

Nutrition

Serving: 1muffinCalories: 407kcalCarbohydrates: 57gProtein: 5gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 63mgSodium: 300mgPotassium: 180mgFiber: 2gSugar: 42gVitamin A: 463IUVitamin C: 2mgCalcium: 95mgIron: 2mg
Keyword Rhubarb Crumb Muffins, Rhubarb Muffins
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Garlic Shrimp with Pancetta Olive Oil

by 7 Comments

Garlic Shrimp with Pancetta Olive Oil is a Spanish style tapas appetizer full of delicious flavors. The shrimp is cooked in a pancetta olive oil combination with garlic and red chili peppers. The finished dish is served with crispy pancetta tossed in with the shrimp.

This Garlic Shrimp cooked in pancetta olive oil is lick your bowl clean good, or better yet, swab it with a piece of crusty bread to soak up all that flavor! Perfect for parties and holiday gatherings.

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A white bowl full of shrimp that has been cooked in pancetta olive oil and tossed with crispy pancetta.

❤️ Why I Love Spanish Tapas

Tapas are a large variety of appetizers and snacks being of Spanish origin, which in my language are a wonderful way to enjoy delicious bites of food! I am a huge fan of small plates. I love them so much, I've been known to make a meal of an assorted appetizers!

Tapas are known to be the fuel to keep you going in the late afternoon and hold you off until the main meal is served later in the evening (which is usually 10pm or later in Spain). Here in the US, I don't mind enjoying a meal of assorted tapas dishes, this Garlic Shrimp with Pancetta Olive Oil being one of them!

One tapas serving white plate with a side of roasted tomatoes and bread.

🥘 Ingredients

Medium sized raw shrimp that has been peeled and deveined.

Pancetta is an Italian bacon from pork belly that is dry cured and never smoked, it is similar to jamón only less salty. It lends a depth of flavor to this dish.

Fresh garlic cloves are added for flavor.

Whole dried chili peppers, these pack the heat punch in this shrimp dish.

Flat leaf parsley, fresh herb to sprinkle on the shrimp dish when done cooking (optional).

Extra virgin olive oil

Pancetta cooking in a skillet.
Pancetta cooking in a skillet.

🍽 Equipment

Large Skillet, I like to use at least a 10.5"sized skillet and cast iron is preferred.

Knife for chopping the pancetta and mincing the garlic and parsley.

Spatula for stirring and tossing the ingredients while cooking and for removing the shrimp from the pan.

Serving Bowls and tapas plates, these are fun!

Garlic, dried red peppers and fresh parsley in the hot oil.
Olive oil, garlic, parsley, and red chili pepper on the cooktop.

🔪 Instructions

Step 1:

  1. In a large skillet over medium heat, cook the pancetta for 5 minutes, or until well browned. Remove pancetta from pan and set aside.

Step 2:

  1. Add the olive oil to the pancetta fat in the skillet. Cook the garlic, dried red chili peppers and parsley in the oil mixture for 10 seconds.

Step 3:

  1. Add the shrimp and cook for 3 minutes, stirring often, or until shrimp are no longer opaque.
  2. Remove the shrimp from pan and toss with pancetta. Serve with bread if desired.
Garlicky Shrimp in Pancetta Olive Oil

💭 Top Tips

  • Get the oil hot enough to sizzle but not burn the garlic. Garlic burns easily, so watch it very closely.
  • The shrimp should be cooked until it's just turned pink.
  • Strain the shrimp from the fat as soon as it is cooked and place in a serving bowl.
Garlic Shrimp with Pancetta Olive Oil in a white serving bowl topped with chili pepper, pancetta and parsley with a loaf of bread blurred in the background.

🥄 Serving Suggestions

A serving of garlic shrimp with pancetta olive oil on a white plate with a side of roasted tomatoes and bread.

More Tapas/Appetizer Recipes

Garlicky Shrimp in Pancetta Olive Oil

*If you made this Garlic Shrimp with Pancetta Olive Oil, please give it a star rating*

📖 Recipe

Garlicky Shrimp with Pancetta Olive Oil #SundaySupper

Garlic Shrimp with Pancetta Olive Oil

Shelby Law Ruttan
A delicious tapas style appetizer cooked in a garlic olive oil with crispy pancetta.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Spanish
Servings 8
Calories 264 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 3 ounces pancetta , chopped
  • ½ cup extra-virgin olive oil
  • 6 large garlic cloves , minced
  • 6 whole dried red chili peppers
  • ¼ cup flat-leaf parsley , minced
  • 2 pounds medium sized shrimp , peeled and deveined
  • Bread for serving (optional)

Instructions
 

  • In a large skillet over medium heat, cook the pancetta for 5 minutes, or until well browned. Remove pancetta from pan and set aside.
  • Add the olive oil to the pancetta fat in the skillet. Cook the garlic, dried red chili peppers and parsley in the oil mixture for 10 seconds.
  • Add the shrimp and cook for 3 minutes, stirring often, or until shrimp are no longer opaque.
  • Remove the shrimp from pan and toss with pancetta. Serve with bread if desired.

Nutrition

Calories: 264kcalCarbohydrates: 1gProtein: 24gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 190mgSodium: 207mgPotassium: 342mgFiber: 1gSugar: 1gVitamin A: 169IUVitamin C: 4mgCalcium: 80mgIron: 1mg
Keyword Garlic Shrimp with Pancetta
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Lemon-Lime Rum Collins

by 6 Comments

This homemade Lemon Lime Rum Collins recipe combines the soft sweet taste of light rum with fresh lemon-lime flavor and invigorating rum-infused cucumbers. These delicious cocktails make a refreshing addition to your happy hour.

I was looking through recipes to find a classic cocktail when I came upon a tom collins recipe. I love a good rum collins cocktail, but I was hoping for something with a little more intensity.

Lemon Lime Rum Collins with cucumber garnish
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❤️ Why I Love This Recipe

There is something revitalizing about the taste of fresh lemon juice mixed with the bitter notes of lime. By adding a homemade Lemon-Limeade and soaked white rum-infused English cucumbers this traditional choice is turned into exhilaratingly amazing cocktails.

✔️ This flavor-loaded rum collins recipe is a party favorite! Bonus tip: Make these ahead of time to enjoy when you're getting ready!

✔️ These are great cocktails to keep you energized after a hot summer's day!

✔️ This is one of my favorite cocktail recipes to have during the winter because it's packed with vitamin c!

Squeezed lemons on a white cutting board with a knife and pint jar of juice in the background and a wooden citrus reamer in the front.

🥘 Ingredients

Fresh lemons and limes have a crisp taste making a better choice than store-bought juice.

Any white granulated sugar will work for most drink recipes.

A large cucumber, but I recommended buying two so you can make extra soaked cucumbers!

A white rum like Bacardi Superior or Captain Morgan's makes a great base spirit for this beverage!

This homemade Lemon-Limeade recipe adds a tasty twist to this collins recipe.

Lemon-Lime Seltzer water

Sliced cucumbers in a shallow bowl with a bottle of white rum in the back of the bowl.

🔪 Instructions

TO MAKE THE LIMEADE:

  1. Bring the water and sugar to an almost boil. Remove from heat.
  2. Add citrus the juice and 3 cups of cold water.
  3. Set aside to cool.

TO MAKE THE SOAKED CUCUMBERS:

  1. Place cucumber slices in a shallow bowl.
  2. Pour 1 ounce of white rum over the cucumbers.
  3. Let soak for at least 30 minutes.
  4. Remove cucumber to an airtight container.

TO MAKE THE RUM COLLINS

  1. In a cocktail shaker add the ice cubes, white rum, lemon-limeade, and soaked cucumber slices.
  2. Cover and shake 6-7 times.
  3. Pour into tall Collins glass and garnish with cucumbers or a slice of lemon.
  4. Store any unused lime-ade in the refrigerator.
Cucumbers ice and lemon lime rum collins in a cocktail shaker

🙋 Recipe FAQ's

How do you properly mix a drink?

When using a shaker add ice and ingredient. Make sure the lid is on tight and vigorously shake the contents for at least 10 seconds and then strain into a glass. When using a spoon, put the back of the spoon up against the edge of the glass, shaker, or pitcher. Stir gently with a spoon for a minute or two to mix ingredients and chill.

What is the difference between a mixed drink and a cocktail?

According to Wikipedia, mixed drinks contain two or more simple ingredients, like mixing soda water to dry gin. However, a cocktail is a type of alcoholic mixed drink. Cocktails are generally a combination of spirits and other ingredients, like a splash of simple syrup.

What can I substitute for seltzer water?

Club soda and lemon-lime soda make great alternatives.

Pouring the lemon lime rum collins into a tall collins glass

💭 Tips

  • Only soak the cucumbers for 30 minutes or they will become soggy.
  • Make sure the lemon limeade mixture is completely cooled before adding it to the shaker or the ice will melt resulting in a watery beverage.

📖 Variations

  • Make this a virgin cherry lemon limeade by adding maraschino cherry juice in place of the rum and garnishing with a cocktail cherry.
  • Add fresh orange juice and garnish with an orange slice for an extra citrusy cocktail.
  • Try adding ginger ale or ginger beer for a more robust beverage.

🍽 Equipment

  • Cutting board to slice the produce on.
  • Paring Knife for cutting the lemons, limes, and cucumber.
  • Hand juicer to juice the citrus.
  • Measuring cup for the liquid ingredients.
  • Dry measuring cup to measure the sugar.
  • Small saucepan to make the lemon limeade.
  • Wooden spoon to stir the sugar and incorporate the citrus juice.
  • Shallow bowl to soak the cucumbers.
  • Standard shot glass to measure the liquor.
  • Cocktail shaker to mix the ingredients.
  • Highball glass to hold the beverage.
Lemon Lime Rum Collins with cucumber garnish

Serving Suggestions

Try this beverage frozen! Just get a blender, make sure to add plenty of ice, and blend well!

Add a little sugar to the rim of the glass for a sweet surprise!

If you want to make lemon lime rum collins recipe a little sweeter, just add a few ounces of club soda and an ounce of simple syrup!

Storage

Store lemon limeade in a covered container, refrigerated for up to 7 days,

Soaked cucumbers can be stored in a ziplock bag in the refrigerator for up to 2 days.

Coconut Lime Rum Refresher

Coconut Lime Margaritas

Mango Rum Colada

Strawberry Mojito | Fruity Rum Drink

If you give this 4-bean salad a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know if you kept the heat mild or went all in with the jalapenos. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!

📖 Recipe

Lemon Lime Rum Collins Recipe

Shelby Law Ruttan
A lemon lime rum collins recipe that combines the taste of light rum with fresh citrus flavors garnished with cucumbers.
5 from 2 votes
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Prep Time 10 minutes
Total Time 10 minutes
Course Beverages
Cuisine American
Servings 4
Calories 191 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

FOR THE LEMON LIMEADE

FOR THE CUCUMBERS

  • ½ cup sliced cucumbers
  • 1½ ounce white rum

FOR THE LEMON LIME RUM COLLINS RECIPE

  • ¾ cup white rum , 1½ ounce per serving
  • 2 cups lemon limeade , ½ cup per serving
  • ½ cup lemon lime seltzer water , 1 tablespoon per serving

Instructions
 

FOR THE LEMON LIMEADE

  • In a medium sized saucepan over high heat, bring 1 cup of the water and granulated sugar to a boil. Remove from the heat.
  • Add the remaining water. Set aside to cool.

FOR THE CUCUMBERS

  • Lay slices of cucumber in a bowl and pour the white rum over cucumbers. Allow to soak for up to 30 minutes.

FOR THE LEMON LIME RUM COLLINS RECIPE

  • Place 1 cup of ice in a cocktail shaker. Add 1½ ounces white rum, 4 ounces lemon limeade, and top it off with 2 tablespoons seltzer water. Shake for 30 seconds or until shaker is frosty
  • Place 2-3 slices cucumber in the tall collins glass. Pour the lemon lime rum collins into the collins glass with the cucumbers..

Nutrition

Calories: 191kcalCarbohydrates: 16gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 11mgPotassium: 24mgFiber: 1gSugar: 14gVitamin A: 12IUVitamin C: 1mgCalcium: 3mgIron: 1mg
Keyword Lemon Lime Rum Collins, Rum Collins, Rum Collins Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Grilled Asparagus, Taleggio, and Fried Egg Panini

by 14 Comments

This Fried Egg Panini is a sexy springtime sandwich made with grilled asparagus, taleggio cheese, and buttery toasted bread. It is topped with an oozing fried egg and a drizzle of marinade, sprinkled with herbs.

This is a delicious spring brunch menu item. Made with fresh asparagus, grilled with the marinated mint oil brightening up your sandwich even more. A comfort food recipe that your family will be sure to request often.

Grilled Asparagus, Taleggio, and Fried Egg Panini

This post is sponsored by Workman Publishing Company in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

A review of The Vegetable Butcher by Cara Mangini

Cara Mangini's cookbook, The Vegetable Butcher, is a beautiful hardcover book full of gorgeous photos and step by step instructions on how to prepare your vegetables. 

In this cookbook, Cara shares with us, her tips and tricks tailored to each vegetable, showing you along the way how easy it is to prepare and breakdown your vegetables.

The Vegetable Butcher Cookbook

What I love about this Grilled Asparagus, Taleggio, and Fried Egg Panini

I just am not a huge fan of eggs. While I do eat them, for the most part I leave them alone. However, when I saw this particular recipe in Cara's cookbook, I immediately knew I had to try it. This is one instance where I absolutely will eat every last bite of an egg!

I love how the buttered toasted bread came out crisp and the creamy taleggio cheese in the sandwich complimented the buttery toasted bread. It's ripe flavor melded well with the grilled asparagus. And, the fried egg with runny yolk combined with the buttery toasted bread was incredible!

Panini FAQ's

What is a Panini?

A panini is a sandwich made with a small sturdy roll or bread. It is a hot sandwich that is either grilled or pressed on a panini griddle.

What type of bread should I use for a toasty and firm grilled sandwich?

I highly recommend a tuscan pane bread. It is sturdy and delicious and makes a perfect grilled sandwich. It absorbs the butter and gets all toasty and delicious! You can also use ciabatta or crusty Italian rolls.

What is the best type of cheese to use in a panini?

Any cheese that will melt easily. Softer cheeses such as brie and talligo are great and add a buttery flavor. Thinly sliced Provolone, Mozzarella, and Cheddar are good choices also.

Mastering asparagus for your Fried Egg Panini

  • Get rid of the tough ends
  • Holding the asparagus halfway down the spear and bend the stalk until it snaps.
  • For thicker stalks you can cut them with a knife.
  • Bonus: you can use the tough ends in a stock as a base for soup!

How to make a Fried Egg Panini

Steps in making your sexiest most delicious fried egg sandwich ever!

Make your dressing and marinade the asparagus.

Grilled Asparagus

Butter one side of your bread for toasting. Then, cook your eggs to desired doneness.

egg frying in skillet

Line up the remaining ingredients: Taleggio Cheese, Asparagus, and Arugula.

Grilled Asparagus, Taleggio, and Fried Egg Panini

Melt butter in skillet and lay bread down over top of bubbly butter. Dot the top layer of bread slices with cheese and cook until cheese begins to melt and bread is toasty.

Add remaining ingredients to one slice of bread on top of melted cheese: asparagus, fried egg, and arugula.

bottom layer of sandwich with cheese, asparagus, and fried egg on top

Place 2nd slice of toasted bread (cheese side down) on top of egg layer and press slightly. Drizzle with leftover marinade.

Grilled Asparagus, Taleggio, and Fried Egg Panini

The Vegetable Butcher Cookbook

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

What's new? Check out my Grumpy's Honeybunch Store on Amazon!  And, thank you so much for being a part of Grumpy's Honeybunch!

I highly recommend Cara's cookbook the Vegetable Butcher. With gorgeous illustrated gorgeous images, it has detailed information on how to prepare and use your vegetables. And, the recipes are delicious!

📖 Recipe

Grilled Asparagus, Taleggio, and Fried Egg Panini

Grilled Asparagus, Taleggio, and Fried Egg Panini

Shelby Law Ruttan
This Grilled Asparagus, Taleggio, and Fried Egg Panini, fills your senses with ingredients, when combined, has you closing your eyes and moaning over its deliciousness! Decadent and buttery toasted bread with creamy cheese and crisp grilled asparagus topped with an oozing fried egg. 
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 2
Calories 618 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon freshly grated lemon zest
  • ¼ teaspoon fine sea salt plus extra as needed
  • ⅛ teaspoon freshly ground black pepper plus extra as needed
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon chopped fresh mint leaves
  • 8 small to medium asparagus spears see notes, trimmed
  • 2 teaspoons vegetable oil
  • 2 large eggs
  • 2 tablespoons unsalted butter
  • 4 slices ½ inch each pain au levain or sourdough bread (or a crusty boule with a thick, dense crumb)
  • 4 ounces Taleggio cheese
  • 1 cup baby arugula

Instructions
 

  • Heat a grill pan (or a large skillet) over medium-high heat.
  • Meanwhile, whisk together the lemon juice and zest, ¼ teaspoon of salt, ⅛ teaspoon of pepper, olive oil, chives, and mint in a large bowl. Add the asparagus and toss until the spears are evenly coated.
  • Use tongs to lift the asparagus spears from the marinade and transfer them to the hot grill pan. Grill the spears, turning as needed to ensure they cook evenly, until they become golden on the outside and tender through the center, but still slightly crisp. 2 to 5 minutes on each side, depending on the thickness. Pull the asparagus from the pan and toss them back in the marinade. Let them stand at room temperature. (Alternatively, store cooled asparagus and marinate in an airtight container and refrigerate overnight. Bring to room temperature before proceeding.)
  • Heat the vegetable oil in a medium-size nonstick skillet over medium heat. Swirl the pan to coat the bottom and crack the eggs into the skillet one at a time (you can crack them into small bowls first if you prefer). Season the eggs lightly with a pinch of salt and pepper. Cook until the whites are set and the yolks are still runny, about 2 minutes. For a slightly firmer yolks, carefully flip the eggs with a spatula and let them cook to your liking. Transfer the eggs to a plate and set aside.
  • Melt the butter in the same nonstick skillet over medium heat. Swirl the pan to coat the bottom with the butter and any remaining oil and place the bread in the skillet. Pull apart the Taleggio and dot each piece of bread with 3 to 4 small pieces, making sure to spread them out. Cook, uncovered, until the cheese melts, 3 to 4 minutes.
  • To assemble the sandwiches, divide the asparagus spears, fried eggs, and arugula between 2 pieces of the bread. Drizzle the other 2 pieces of bread with any remaining marinade and herbs, and use them to top the stacked pieces, cheese side down. Gently press the sandwiches together with an offset spatula. Cut the sandwiches in half with a sharp chef's knife or serrated knife, and transfer them to individual serving plates immediately.

Notes

Author: Cara Mangini - The Vegetable Butcher [b]Recipe used with permission from Workman Publishing Company[/b]
Avoid large or jumbo asparagus spears (they are too thick for this sandwich) or cut them in half lengthwise if needed. Do not use pencil-thin asparagus, as they tend to burn on a grill pan, and they do not provide a meaty bite.[br][br]If you don't own a grill pan or skillet, you can roast the asparagus on a baking sheet or grill the asparagus on an outdoor grill over medium heat, following the same procedure above.[br]3.5.3208

Nutrition

Serving: 1sandwichCalories: 618kcalCarbohydrates: 20gProtein: 22gFat: 51gSaturated Fat: 21gPolyunsaturated Fat: 27gCholesterol: 268mgSodium: 993mgFiber: 2gSugar: 3g
Keyword Fried Egg Panini, Grilled Asparagus Taleggio Fried Egg Panini, Sandwich
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Blueberry Basil Cosmopolitan

by 2 Comments

Blueberry Basil Cosmopolitan is a refreshing beverage sweetened with a simple syrup infused with fresh basil and accented with a splash of lime juice. This beverage is a great one to serve and impress your guests with at your next warm weather gathering!

Blueberry Basil Cosmopolitan

There are select things I look really forward to. One is my morning cup of coffee. First thing I do every single day! Second is a drink at the end of a long work week. When the weekend arrives we are always want to sit back and relax at least one night with a refreshing beverage. Most of the time for me, it is a glass of wine. It can be red or white, depending on my mood. Grumpy prefers to have vodka and cranberry, and rarely changes that venue.

Blueberry Basil Cosmopolitan

Sometimes I like to come up with something a little different and experiment in the kitchen. That is how I came to enjoy this Blueberry Basil Cosmopolitan last weekend! To get the basil flavor in this beverage, you will make a simple syrup, then steep the fresh basil leaves in the syrup for about 15 minutes.

Blueberry Basil Cosmopolitan

Once the syrup has infused the basil flavor it is strained to remove the basil leaves. You end up with a golden colored basil flavored syrup that is delicious!

Blueberry Basil Cosmopolitan

You top your shaker off with ice and the drink ingredients. Next you shake then pour a delicious and gorgeous Blueberry Basil Cosmopolitan! Top off with a sprig of basil and lime slices and you're good to go!

Blueberry Basil Cosmopolitan

Blueberry is definitely one of my favorite fruits to work with and this drink is definitely a keeper. What are your favorite summertime drinks and what fruits and fruit flavors do you like to use when making a beverage? Let me know in the comments, I would love to make your favorite drink and share it here!

Blueberry Basil Cosmopolitan
Recipe Type: Beverage
Author: Grumpy's Honeybunch
Prep time:
Total time:
Serves: 3
Ingredients
  • ½ cup granulated sugar
  • ½ cup water
  • ⅓ cup packed basil leaves
  • ⅓ cup pomegranate-blueberry juice
  • ⅓ cup vodka
  • 3 tablespoons fresh squeezed lime juice
  • Ice
Instructions
  1. Combine sugar and water in a small saucepan over medium heat. Bring to a boil, stirring until sugar has dissolved. Remove from heat and stir in basil. Cover and let steep for 15 minutes. Strain through a sieve into a smaller bowl and discard leaves. Let cool. If making for later use, store in refrigerator.
  2. Combine pomegranate-blueberry juice, vodka, lime juice and 2 tablespoons basil simple syrup. Place ice cubes (about 1 cup) in a martini shaker. Add juice mixture and shake well. Strain into glasses. Makes 3 servings (½ cup equals 1 serving)
Serving size: ½ cup Calories: 109 Fat: 0 Carbohydrates: 14 Sodium: 4mg Fiber: 0 Protein: 0 Cholesterol: 0

If you like this beverage recipe, you may like these! Click on the photo to view the recipe.

Sex on the Beach
Sex on the Beach

Coconut Lime Rum Refresher
Coconut Lime Rum Refresher

Dark Sweet Cherry Mojito
Dark Sweet Cherry Mojito

Blueberry, Blue Cheese, and Pecan Grilled Romaine Salad

by 8 Comments

Sweet Fresh Blueberries, tangy blue cheese, salty bacon and candied pecans come together  to top a simple grilled romaine dressed with a bacon vinaigrette dressing! Blueberry, Blue Cheese, and Pecan Grilled Romaine Salad gives your mouth that comfort feel satisfying al your senses!

Grilled Romaine with Blueberry, Bacon, and Blue Cheese

Be sure to read to the end of my post where I have an exciting announcement for readers of Grumpy's Honeybunch!

When asked what my very favorite fruit is, the answer is always blueberry. As a matter of fact, back in 2008 I wrote a post titled "Did I mention I love berries?" where I shared photos of pails of blueberries I had picked with my dad at a local farm. I even have a pinterest board called "blueberry recipe love"!

Blueberry, Blue Cheese, and Pecan Grilled Romaine Salad

I was brainstorming with Justin about a salad recipe to make that included blueberries. He mentioned something with bacon and I told him I was thinking the same thing! When adding bacon to a salad, I always want a little sweet, so the blueberries were a perfect addition along with candied pecans. Adding blue cheese gave this salad a little bite that complimented the sweetness. I also wanted a warm salad so I decided it had to be grilled. This is how Blueberry, Blue Cheese, Bacon and Pecan Grilled Romaine Salad was born!

Blueberry, Blue Cheese, and Pecan Grilled Romaine Salad

While I didn't get to pick my own blueberries for this salad, I still had to share with you the photo of the pails of blueberries I did pick several years ago! I think you would have to agree that they are gorgeous!

Blueberry, Blue Cheese, and Pecan Grilled Romaine Salad

The most labor intensive part of this recipe was actually baking the bacon. That is what took the most time. The bacon along with the blue cheese crumbles gave this salad the protein boost it needed to make this a main dish salad. You can use regular bacon, but I highly recommend the thick cut.

PROMO1-small

Blueberry, Blue Cheese, and Pecan Grilled Romaine Salad recipe was created as an entry to the #BlueberryToss #FWCon contest sponsored by Wish Farms for Food and Wine Conference being held May 13 - 16, 2016 in Orlando, FL. I'm looking very forward to attending and am very excited because Justin, who is now a partner of Grumpy's Honeybunch, and Grumpy are going with me! It's not too late to sign up to join us, if you're interested, be sure to click on through to find out what you need to know about this contest and the conference!

Blueberry, Blue Cheese, and Pecan Grilled Romaine Salad
Recipe Type: Salad
Author: Grumpy's Honeybunch
Prep time:
Cook time:
Total time:
Serves: 2-3 servings
Feel free to substitute chicken or shrimp for the bacon as a protein on the salad. If doing so, replace the bacon fat in the vinaigrette with another tablespoon olive oil.
Ingredients
  • 4 slices thick cut bacon
  • 2 heads romaine lettuce, washed and sliced in half lengthwise
  • 1 tablespoons bacon fat
  • 1 tablespoon robust olive oil
  • 1 tablespoons worcestershire sauce
  • salt and pepper to taste
  • ½ cup crumbled blue cheese dressing
  • ¼ cup candied pecans, chopped
  • 1 cup blueberries (or more if you wish!)
Instructions
  1. Preheat oven to 350 degrees. Place 4 strips of bacon on cookie sheet lined with aluminum foil and bake in preheated oven about 10-15 minutes depending on thickness of bacon. Flip bacon half way through. Remove from oven when brown and crisp and transfer to a plate lined with a paper towel to absorb fat drippings. When cool, break into smaller pieces and set aside.
  2. Make the vinaigrette by placing bacon fat, olive oil, worcestershire sauce, salt and pepper in a small jar with a lid. Tighten cover on jar and shake well to combine dressing.
  3. On a preheated grill, place romaine halves cut side up. Grill over medium heat about 2 minutes. Flip romaine and grill another 2 minutes. Remove from heat and assemble on serving platter.
  4. Drizzle grilled romaine with vinaigrette and top with blueberries, blue cheese crumbles, bacon pieces and candied pecans. Serve Immediately.

Grilled-Peaches-sq1Cherry-Berry-Trifle-sq1Cornmeal-Crepes-with-Blueberry-Ricotta-Filling1-smlr1Blueberry-French-Toast-Souffle-HB2blueberry muffinSoft Blueberry Cookies with Lemon Glaze

6 Favorite Recipes Handed Down from Mom

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In honor of my Mom and all other Mom's out there, I wanted to share with you 6 Favorite Recipes Handed Down from Mom, including my mom and 5 fellow bloggers. Mom's are a special breed. They love us no matter what we do wrong (even though they may not always like it!), they feed us, nurture us, and watch us grow into adults who hopefully repeat the cycle!

6 Favorite Recipes Handed Down from Mom's

My mom is super special to me and the older I get, the more I appreciate her. I love her to pieces and I love the values she taught me to live by. She is also an amazing cook and I have shared several of her recipes here on my blog prepared especially by her.

6 Favorite Recipes Handed Down from Mom's

My Mom's Buttermilk Biscuits are certainly tall and beautiful, aren't they? The post that I wrote for Mom's Buttermilk Biscuits is just one of several special cooking days she and I have spent together. I love that my mom enjoys sharing her recipes with me in this way and they will be here forever for me, my children, and any of their future offspring to enjoy. Knowing these were Momma Law's recipes will make them very special!

6 Favorite Recipes Handed Down from Mom's

This Homemade Pancake Syrup with Utah Scones come from a very special blogging friend I made way back in 2008 when I was first blogging. Barbara from Barbara Bakes and I have a lot in common, from the name "snow" to our family values. These Utah Scones look pretty tasty (we would call this fried dough here in NY) and is her mom's recipe that she has shared on her blog.

6 Favorite Recipes Handed Down from Mom's

This colorful recipe for Grandma Louis' Spring Pea Salad may not be a recipe from Michele 's mom, but it is a recipe from her mother-in-law and those special types of mom's deserve recognition too! Michele from Flavor Mosaic says that she loves this salad and it wouldn't be a holiday meal without it on the table.

6 Favorite Recipes Handed Down from Mom's

Mom's Potato Salad Recipe comes from Amy at The Blond Cook. Potato Salad is at most picnic tables I sit at and is a staple in the summer as far as Grumpy is concerned. When it comes to sharing family recipes, Amy does so the way I like to share. She shared a photo of her cookbook that her Mom had given her when she was 19 years old. That is a very special treat for her to have, even if her mom was being quite instructional in her book 🙂 This potato salad recipe has Old Bay Seasoning in it which really intrigues me so I'm very ready to give this one a try!

6 Favorite Recipes Handed Down from Mom's

I have an avid affection for Mom's Cheeseball recipes! It reminds me of the holidays with the Law Family and my mom would take her own cheeseball recipe.  My Mom's Cheeseball from Peabody over at Culinary Concoctions by Peabody seemingly has a similar experience with her Mom's recipe! I will not hesitate to make this recipe for my next gathering. I love the unique ingredients her mom uses in this recipe!

6 Favorite Recipes Handed Down from Mom's

We always save dessert for last, in this case, this gorgeous cake is the epitome of saving the best for last! My friend Kristin's recipe for Mom's Refrigerator Cake over at Dizzy Busy and Hungry is so eye appealing that when Grumpy saw her photo, his words were "you have to make that!" It definitely is an easy recipe to put together so if you're looking for something in impress your guests with, this cake will do it - with minimal work!

Do you have a Mom's Favorite Recipe that you would like to share? Let me know in the comment section, I would love to try it out!

In case you missed these posts!

6 Favorite Recipes Handed Down from Mom's
Mom's Potato Rolls

Mom's Vegetarian Meatballs

6 Favorite Recipes Handed Down from Mom's
Mom's Apple Pie in a Jar

6 Favorite Recipes Handed Down from Mom's
Mom's Fry Cake Doughnuts

Minty Boston Cream Crepe Cake

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Minty chocolate coating layers of eggy crepes and pastry cream make this divine dessert something special for any occasion. Need a cake for mother's day? Look no further! This Minty Boston Cream Crepe Cake is one of the most decadent and delicious desserts I have made that I did not bake in the oven!

Minty Boston Cream Crepe Cake

A few weeks ago I was chatting with my youngest son on FaceTime. We were discussing my blog, and like I often do, I asked Christopher what I should make. He pressed his lips together and looked at me and said "Hmm. How about Boston Cream Pie?" I was like "Ok" and thought that was one thing his dad used to ask for as his birthday cake when we were together. Seems like father and son share a mutual love of Boston Cream Pie!

Boston Cream Crepe Cake-5

As the days went by, Christopher's request did not stray far from my mind. Then I saw that there was a contest being held by Florida Dairy Farmers for the Food Wine Conference. First place winner will receive a year's supply of milk, iPad mini, a gift basket, ticket to the conference, and thier recipe featured on the Florida Dairy Farmers website.

For full contest info go here: FWCon makeitwithMILK recipe contest.

Boston Cream Crepe Cake-7
I decided I had to enter this contest. After all, my Dad was a dairy farmer as well as my uncles. I've been around cattle and milk all my life. I'm very familiar with the process of dairy farming from the old days (when the milk was put through a strainer into a can and picked up by trucks!) to the new days when my dad actually had a milkline installed. Even Grumpy was in the business, however his business was installing the milking parlor lines, not milking the cows.

My job as the farmer's daughter was not the most fun. I got to clean out the heifer barn and brush the cattle down. In the summer I was good to go on the tractor raking the hay and tossing haybales! Considering my family history with dairy farming, I figured, if I didn't at least enter this contest, then I was not doing all the hard labor our families put forth to produce that milk justice!

Boston Cream Crepe Cake-8

In thinking about this cake, I knew I would have to make a pastry cream that held up well. I figured the glaze would have to be one that hardened and would help hold it all together. I knew layering with any kind of cream would likely be disastrous! Although I was successful in making my cake stay together, it was definitely a challenge. I think a little less pastry cream between my crepes would have been a better idea.

Boston Cream Crepe Cake-4

Beauty is in the eye of the beholder, or should I say rather that deliciousness is in the mouth of the eater in this case? While this Minty Boston Creme Crepe Cake is "rustic" to say the least, it was certainly delicious! What is better than a homemade pastry cream made with milk and butter?

Boston Cream Crepe Cake-3

To meet the requirements of this contest I had to use at least 1 cup of milk and one other dairy product. I used 2 cups of milk in the pastry cream along with 2 cups of milk in the crepes. I was more than good to go with the milk. I made up for the rest of it with the butter.

I'm really hoping I win this contest! So, sit down, have a slice, and please wish me luck!

Minty Boston Cream Crepe Cake
Recipe Type: Dessert
Author: Grumpy's Honeybunch
Serves: 12 servings
Ingredients
  • Crepes:
  • 2 cups 2% milk
  • ½ cup water
  • 1 cup flour
  • 4 large eggs
  • ½ teaspoon salt
  • 5 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter (to use for cooking crepes)
  • Pastry Cream:
  • 2 cups 2% milk
  • ⅓ cup granulated sugar
  • 6 egg yolks
  • ½ cup cornstarch
  • 4 tablespoons butter
  • 2 teaspoons vanilla extract
  • Glaze:
  • 1-½ cup chocolate chips
  • 5 tablespoons butter
  • ⅛ teaspoon mint extract
  • 1 tablespoon light corn syrup
Instructions
  1. Make crepes by placing milk, eggs, water, melted butter and vanilla extract in blender. Blend well. Add flour, ½ cup at a time, blending well after each addition. Place mixture in refrigerator and let sit for about 1 hour. When ready to cook the crepes, you will need two tablespoons of butter, a ⅓ cup measure and an 8-inch skillet. Heat the skillet over medium heat with a little bit of the butter. When the butter melts, swirl it around in the pan to coat the bottom. Your butter will start to get bubbly and that is when you will want to add the crepe batter. Using a scant ⅓ cup measure and pour the batter into the center of the skillet. Swirl the batter in the skillet to coat the bottom. Cook 1-2 minutes until crepe starts to look "dry" on the top. Give the pan a slight shake and the crepe should move around a little on it's own. Flip with a spatula and cook about 30 seconds more. Move crepe to a plate. Continue with rest of the batter until all crepes are cooked. Place a piece of wax paper between each crepe as you stack them to prevent from sticking. Let cool and store in refrigerator until ready to assemble cake.
  2. To make pastry cream, place milk in heavy bottomed saucepan and turn heat to medium. Bring milk to a low simmer. While milk is coming to temperature, whisk together egg yolks, sugar, and cornstarch. Mixture will be thick to begin with however, as you continue to stir it will loosen up and become batter like.
  3. Temper the egg mixture by gradually whisking ½ cup of the hot milk into it. Once you have tempered the egg mixture, you will whisk the egg mixture into the hot milk in the saucepan over a medium heat. Whisk constantly and slowly pour the egg mixture. The mixture will get very thick. Keep whisking as you cook the custard and cook for about 2 minutes after all the egg mixture has been added to the milk.
  4. Place the custard in a bowl and lay a piece of plastic wrap over the top of custard to prevent a skin from forming on top. Cool and refrigerate overnight.
  5. To assemble, place about 1 tablespoon pastry cream on top of crepe and spread to edges of crepe. Place another crepe on top and repeat with pastry cream. You should have used about 25 crepes and all off the pudding. Don't use more than a tablespoon of pastry cream or your crepe cake will be very unstable as it builds up.
  6. Make chocolate glaze by melting chocolate chips and butter in microwave for 30 seconds. Remove from microwave and stir. Return to microwave and heat another 15-20 seconds. Remove and add corn syrup and mint extract. Stir until smooth.
  7. To glaze cake, spoon chocolate over top of cake. Spread chocolate around the top of crepe, allowing chocolate to drizzle down the sides. Continue to spoon glaze on top, spreading chocolate to sides of crepe cake. Because the cake has the thin layers, some of the chocolate may drip over and not coat the sides. With a small spatula, scoop up the chocolate that accumulated at the bottom of the cake and spread it around the sides. As you are frosting, the chocolate glaze will begin to harden some, making it easier to coat the sides of the cake. Refrigerate for at least one hour before serving.
Notes
For a pastry cream that does not weep be sure to always use egg yolks. Do not substitute whole eggs. Cornstarch is the better thickening agent than flour and I do not recommend substituting flour for the cornstartch.

 

Minty Boston Cream Crepe Cake

Black Cherry Mojito

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The Black Cherry Mojito is my newest obsession and one of my favorite drinks. Frozen sweet black cherries are blended with a little water and sweetener and served up with lime juice and rum. Delicious, pretty, and oh so addicting!

Black Cherry Mojito in a glass garnished with a lime wedge and cherry.

I fell in love with mojitos after my very first Caribbean cruise. Sunning on the deck with a ice cold drink was the perfect way of relaxing on vacation. So, when I came across some frozen black cherries, I knew I would be making a Cherry Mojito!

❤️ Why you'll love it

✔️ This cherry lime mojito brings together the flavor of a classic cocktail and dark sweet cherries for a fruity refreshing beverage.

✔️ Cherry lovers love the intense cherry flavors.

✔️ This simple cocktail can be made ahead of time in large batches for larger gatherings.

a juice reamer, muddler, limes, and cocktail shaker

🥘 Ingredients

White Rum 

Simple syrup

Sweet Black Cherries (frozen), found in the freezer section of the grocery store.

Club Soda: for that little bit of fizz!

Ice cubes, used only for chilling the drink, then removed.

Lime wedges

Fresh mint leaves

Straining the cherry juice.`

🔪 Instructions

  1. Using a high powered blender, blend cherries and water together until fine. Strain the juice using a fine mesh strainer to remove any solid bits left after blending
  2. In a cocktail shaker using a wooden muddler, crush the mint, sugar, and lime juice together.
  3. Add ice cubes to the cocktail shaker along with the cherry juice and rum. Shake well until shaker is frosty and strain into a large cocktail glass. Top off with a splash of soda water if desired and garnish with cherry and mint sprig.

🥄 Equipment

As an Amazon Associate, I earn from qualifying purchases from affiliate links.

Blender: (I use this one) A blender is necessary for this Black Cherry Mojito recipe since you will be blending fruit.

Strainer: To strain and remove chunks of the cherries after blending them.

Cocktail shaker: I muddle the mint in the cocktail shaker then use it to shake the beverage together.

Wooden citrus juicer: For juicing the limes. I use the strainer when juicing the limes to catch any seeds and pulp that comes out with the juice

Muddler: to smash the mint leaves, sugar, and lime juice together. This brings all those flavors out that will go in the beverage.

Dark Sweet Cherry Mojito

🥫Storage

Mixed cocktail can be stored in the fridge up to 2 days.

📖 Variations

  • Add an intensity of flavor and use cruzan black cherry rum in place of the white rum.
  • Substitute your favorite fruit for the cherries. Peaches, mangos, pineapple, blueberries, and strawberries all work great in this recipe.

💭 Tips

  • This cocktail can be made in large batches and stored in the fridge up to 2 day. Adjust the amount of ingredients, assemble as directed, and store in the fridge until ready to serve.
Dark Sweet Cherry Mojito
Dark Sweet Cherry Mojito

📚 Related Recipes

This Classic Mojito is the number one, hands down, best mojito ever.

The Mojito Slush is the classic mojito in frozen form, and is so refreshing!

Watermelon Mojito is another delicious and fruity way to enjoy a mojito during the hot summer months. This can be made in big batches and stored in the fridge for those summer parties with friends!

This Frosty Peach Mojito is one of my very favorites. Similar to a Mojito Slush, but with peaches. It is so refreshing!

If you love blueberries, then you will love this Frozen Blueberry Mojito!

🍽 Serve with...

Serve these mojitos as part of any summer picnic along with your favorite picnic fare.

Don't forget to check out my Amazon storefront for some of my favorite products!

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

Black cherry mojito featured image.

Black Cherry Mojito

Shelby Law Ruttan
A black cherry mojito recipe made with dark cherries blended and shaken with rum, muddled mint, and lime for a refreshing summertime beverage.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 5 minutes
Total Time 5 minutes
Course Beverages
Cuisine American
Servings 2
Calories 177 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Nutrition

Serving: 1gCalories: 177kcalCarbohydrates: 13gProtein: 1gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 3mgPotassium: 114mgFiber: 2gSugar: 8gVitamin A: 599IUVitamin C: 14mgCalcium: 22mgIron: 0.5mg
Keyword Black Cherry Mojito
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Raspberry Donuts with Lemon Icing (Baked)

by 48 Comments

These Raspberry Donuts are baked, lightly sweet, and filled with fresh berries tucked right into each donut. They're a nice option for breakfast or brunch, yet still fit right in as an afternoon snack or simple dessert.

Raspberry Baked Lemon Donuts

I like making baked donuts like these when I want something homemade without pulling out the deep fryer. They remind me of the kind of treats that feel special but still belong on a weekday table paired with a hot cup of coffee. They are perfect to serve at bridal showers, baby showers, of for a special Mother's Day brunch.

Why You'll Love Raspberry Donuts

Fresh flavor: each donut has individual raspberries baked right in, giving you little bursts of fruit in every bite.

Baked style: these are baked rasp berry donuts, so they're lighter than fried and easy to make at home.

Flexible treat: they work well for breakfast or brunch, but they're just as good for snacking or dessert.

Raspberry Lemon Baked Donuts

Key Ingredient for Baked Raspberry Donuts

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

  • White whole wheat flour: gives the donuts structure while keeping them tender.
  • Part-skim ricotta cheese: adds softness and a cake-like texture without making the donuts heavy.
  • Fresh raspberries: placed directly in the pan so each donut gets its own fruit pockets.
  • Lemon juice: used in the glaze to balance the sweetness without overpowering the raspberry flavor.
A yellow bowl filled with Meyer lemons on a blue and yellow checked towel

Ingredient Substitutions

  • Swap white whole wheat flour with all-purpose flour for a lighter crumb.
  • Use whole milk ricotta in place of part-skim if that's what you have on hand. (this will change the fat and calorie content).
  • Canola oil can be replaced with vegetable oil or melted butter.

Variations on Raspberry Donuts with Lemon Icing

  • Vanilla glaze: replace the lemon juice in the glaze with milk and add a splash of vanilla extract.
  • Mixed berry: use a combination of fresh raspberries and blackberries arranged in the pan.
  • Almond finish: add a few drops of almond extract to the donut batter for a subtle nutty note.
Piping batter over top of raspberries into a baked donut pan.

Tips for the Best Baked Raspberry Donuts

  • Even filling: use a piping bag or freezer bag to keep the batter neat and evenly distributed.
  • Berry placement: arrange raspberries in the pan before adding batter so they stay visible and well spaced.
  • Cooling time: let the donuts cool completely before glazing so the icing sets cleanly.

Baked Donut FAQ's

How long will baked donuts last?

Baked donuts are much like a baked cake. It will depend on what your ingredients are. These particular donuts have fresh fruit in them. Because of this, moisture in the donut will make it soggy. I highly recommend eating these within a couple of days. Store any uneaten donuts in the refrigerator.

What is the best donut pan to use?

The best pan is a non stick donut baking pan. I personally love the Wilton baking pans (link below in recipe card).

Can I freeze baked donuts?

Yes, once your donuts are completely cooled, you can freeze any that you are not able to consume. It is ok to freeze them with the icing on. When you are ready to eat them, just remove from the freezer about 30 minutes prior.

Raspberry Baked Lemon Donuts on a cooling rack with the icing drizzled over top.

How to Store

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

Serving Suggestions for Raspberry Donuts

Serve these Raspberry Donuts with a mug of coffee and a plate of air fryer bacon or breakfast sausage for brunch. They are also great as a part of a brunch line up alongside Banana Macadamia Cake, Jumbo Banana Muffins with Caramel Icing, or Blueberry Almond Tart with Puff Pastry.

Raspberry Lemon Baked Donuts

More Baked Donut Recipes to Try

If you enjoy baked donuts, you will want to try my Vanilla Cake Donuts, Peanut Butter Mocha Chip Donuts, Baked Chocolate Mocha Doughnuts, or Baked Strawberry Donuts.

Ready to skip the bakery line and make something special at home? Give these Raspberry Baked Donuts a try this weekend! If you love them, leaving a ⭐⭐⭐⭐⭐ rating helps others find the recipe too!

📖 Recipe

Featured Image for Raspberry Lemon Baked Donuts.

Raspberry Donuts with Lemon Icing (Baked)

Shelby Law Ruttan
These Raspberry Donuts are baked until lightly golden, filled with fresh berries, and finished with a smooth lemon icing. They're simple to make and fit just as easily on a breafast table as they do on a dessert plate.
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 Breakfast & Brunch
Cuisine American
Servings 15 regular sized donuts
Calories 178 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the Donuts

Glaze:

Instructions
 

  • Preheat oven to 400°F. Spray donut pans with nonstick cooking spray.
  • In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. In a small bowl whisk together egg, ricotta cheese, oil, and lemon juice. Make a hole in the center of the dry ingredients and pour wet ingredients into the hole and stir together until well combined.
  • Scoop batter into a piping bag or a heavy duty freezer bag and snip a bottom corner with scissors. Arrange raspberries in donut pan.Squeeze out batter evenly into prepared donut pan.
  • Bake for 10-15 minutes or until golden brown. Let cool for a few moments and then flip over onto a cooling rack to cool completely.
  • For Glaze: Whisk together the glaze ingredients until smooth. Add more sugar for thickness, more lemon juice for thinness. Drizzle glaze over doughnuts. Let stand until glaze has set before serving.

Notes

Note:
I have 2 wilton donut baking pans that make 6 donuts each. I also have a mini donut baking pan that will make 12 mini donuts. I have made this recipe with all 3 pans, getting 12 regular sized donuts and 12 mini donuts. I did not put raspberries in the mini pans as they are too big to fit in them. If you want all large donuts you can bake in batches if needed.

Nutrition

Serving: 1gCalories: 178kcalCarbohydrates: 32gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 3mgSodium: 119mgPotassium: 42mgFiber: 1gSugar: 23gVitamin A: 33IUVitamin C: 3mgCalcium: 36mgIron: 0.4mgNet Carbohydrates: 31g
Keyword Baked Donuts, Lemon, Lemon Icing, Raspberry, Raspberry Donuts
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Rustic Pound Cake with Meyer Maple Glaze

by 9 Comments

There's something so special about a good pound cake recipe, and when you add a tangy Meyer lemon glaze with a touch of maple syrup, you have a dessert that feels both comforting and sophisticated. This cake is as beautiful as it is delicious, and it's one that will quickly become a family favorite.

Upclose image of ½ of a rustic pound cake covered with meyer maple glaze and accented with candied meyer lemon pieces.

If you've tried my Blueberry Pound Cake with Citrus Glaze then you will also love this recipe! It brings together two of my favorite things-citrus and sweetness. The cake is simple, but that glaze adds just the right amount of indulgence to make it feel extra special.

Why You'll Love This Pound Cake Recipe

Tender and moist: This cake is everything you want in a pound cake: dense but soft, with a buttery crumb that practically melts in your mouth.

Perfect balance of flavors: The tangy Meyer lemon glaze adds just the right touch of brightness, while the maple syrup brings a rich natural sweetness to the mix.

Impressive presentation: This cake looks beautiful with the glaze drizzled over it, making it perfect for a holiday meal, a birthday, or just a treat to brighten up your week.

Rustic Pound Cake with Meyer Maple Glaze

How to Make Pound Cake

Just a few simple steps are needed to make this pound cake recipe. I highly recommend a stand mixer (affiliate link) for mixing as this is a large volume of batter and it will make mixing easier.

Cake batter being mixed in a red kitchenaid mixer.

Make batter

Cream together wet ingredients (except buttermilk) add dry ingredients alternately with buttermilk.

Smoothing the cake batter into the bundt pan with a spoon.

Bake

Transfer poundcake batter to prepared bundt pan and bake.

Rustic Pound Cake on a cooling rack in bundt pan.

Cool

Remove from oven and cool 10 minutes.

unglazed Rustic Pound Cake on cooling rack

Flip & Glaze

Place cooling rack on top of cake pan and flip over, allowing cake to release from pan. Add glaze.

Ingredient Substitutions:

  • Meyer Lemons: If you can't find Meyer lemons, regular lemons work just fine-just be aware they might be a little more tart.
  • Maple Syrup: You can swap out the maple syrup for honey or agave syrup if you prefer.
  • Butter: For a dairy-free option, coconut oil or plant-based butter would be a great substitute.

Variations:

Coconut: Stir in some shredded coconut for a tropical twist that complements the lemon and maple beautifully.

Add-ins: Toss in some chopped nuts-walnuts or pecans would be lovely-to add a little crunch to the cake.

Spice it up: Add a little cinnamon or nutmeg to the batter for a warm, spiced flavor.

Lemon Slices drying on cookie sheet

Top Tips for Preparing:

Don't overmix: Mix just until everything is combined. Overmixing can make the cake dense, and we want it light and fluffy.

Room temperature ingredients: Make sure your butter, eggs, and milk are all at room temperature before you start. It makes everything come together so much easier.

Dress it up: lay out pieces of meyer lemon pieces (see above) from infused maple syrup on a parchment lined baking sheet and allow to sit for 30 minutes or longer to dry. Decorate cake with lemon pieces.

Rustic Pound Cake with Meyer Maple Glaze garnished with candied lemon slices.

Serve with...

Whipped Cream: A dollop of freshly whipped cream can enhance the cake's flavors and add a light texture.

Homemade Vanilla Ice Cream: A scoop of this creamy ice cream can add a rich contrast to the tangy lemon glaze.

Iced Coffee: The bold flavors of iced coffee can balance the sweetness of the cake, creating a harmonious flavor profile.

Pound cake on serving platter with slices removed.

🍰 Related Recipe Suggestions

If you're interested in exploring more delightful treats, here are some related recipes to try:

When you make this pound cake 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

Rustic Poundcake with Meyer Maple Glaze

Meyer Maple Glazed Pound Cake

Shelby Law Ruttan
A moist bundt pound cake drizzled with a tangy Meyer lemon maple syrup glaze, this dessert is the perfect balance of sweetness and citrus flavor.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Desserts
Cuisine American
Servings 16
Calories 373 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the cake:

  • 3 cups white whole wheat flour
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • 2½ cups white sugar
  • 6 large eggs
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

For the glaze

Instructions
 

  • Pre-heat oven to 325 degrees.
  • In large mixing bowl, stir together flour, salt, and baking powder. Set aside.
  • In mixer or another large mixing bowl, combine butter and sugar until creamy. Add eggs, one at a time. Beating well after each addition. Add lemon and vanilla extract and stir to combine.
  • Add flour and buttermilk alternately to sugar/butter mixture. Starting and ending with flour mixture. Mix until well combined.
  • Transfer batter to well greased and floured baking pan. Bake at 325 for 90 minutes.
  • While cake is baking, make glaze by combining maple syrup and powdered sugar. Stir until smooth. Set aside.
  • Remove cake from oven and let cool 10 minutes. Remove cake and add glaze by spooning it over top of cake. Decorate as desired with lemon slices. Let cake cool completely before serving.

Nutrition

Serving: 1sliceCalories: 373kcalCarbohydrates: 58gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 102mgSodium: 135mgPotassium: 84mgFiber: 2gSugar: 42gVitamin A: 481IUCalcium: 51mgIron: 1mgNet Carbohydrates: 56g
Keyword Pound Cake, Rustic Pound Cake
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Asiago Artichoke Dip (Hot & Cheesy)

by 46 Comments

This Asiago Artichoke Dip is hot, cheesy, and just the right amount of bold. It bakes up bubbly with golden edges and a creamy center that's perfect for scooping with chips or spreading on toasted bread.

Close-up of a homemade hot Asiago artichoke dip appetizer with a hand-written "artichoke Jalapeno dip" sign in the background.

This recipe started as my brother's artichoke bruschetta. I loved it so much that I tweaked it to fit my own preferences, turning it into a warm, scoopable dip that's now one of my favorite party dishes to share.

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Why You'll Love Asiago Artichoke Dip

Bold Flavor: the asiago cheese gives this dip a sharp, nutty bite that sets it apart from traditional hot artichoke dip recipes.

Creamy texture: the mayonnaise base keeps it smooth and rich while still allowing the top to brown beautifully.

Perfect heat: diced jalapeno adds warmth without overpowering the dish.

Party ready: it's easy to mix together and bake, making it ideal for game day, holidays, or casual get-togethers.

Key Ingredients for Hot Artichoke Dip

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

  • Artichoke hearts: the base of the dip, bringing a tender texture and slightly tangy flavor.
  • Asiago cheese: sharp and nutty, this cheese adds depth and a golden crust when baked.
  • Red onion: adds a subtle bite and texture contrast.
  • Jalapeno: provides gentle heat. The seeds are not used, keeping the spice balanced.
  • Mayonnaise: creates the creamy, cohesive texture that makes this dip scoop-able and rich.
A four-pane collage showing the preparation of Asiago Artichoke Dip: whole artichoke hearts on a cutting board, a wedge of Asiago cheese with a grater and diced red onions, a bowl of the creamy dipi being mixed, and the mixture spread onto a thick slice of toasted bread.

Ingredient Substitutions

  • Swap asiago for parmesan if you prefer a slightly saltier finish.
  • Use finely diced green onions instead of red onion for a milder flavor.
  • Try my homemade mayonnaise in place of store-bought for a fresher, richer taste.

Variations on Asiago Artichoke Dip

Bruschetta style: spread the mixture over thick slices of toasted bread and broil until bubbly for an open-faced appetizer.

Extra Cheesy: add a small handful of shredded mozzarella for added melt and stretch.

Smoky Twist: stir in a spoonful of crispy cooked bacon for a deeper, savory flavor.

Six pieces of toasted baguette wopped with melted Asiago Artichoke Dip, featuring visible pieces of green jalapeno and red onion, served on a black platter next to a small chalkboard sign that reads "Artichoke Bruschetta.:

Tips for the Best Artichoke Dip

  • Drain well: pat the artichoke hearts dry before chopping so the dip doesn't become watery.
  • Even chop: keep the pieces small and uniform for the best scoop-able texture.
  • Broil briefly: baking, broil for 1-2 to achieve a golden top without drying out the center.

How to Store and Reheat

Store leftover Asiago Artichoke Dip in an airtight container in the refrigerator for up to 3 days.

To reheat, warm in a 325°F oven until heated thro ugh, about 10-15 minutes. You can also microwave individual portions in short intervals, stirring between each.

Three toasted bread appetizers topped with a warm, melted creamy mixture, arranged on a wooden board with a soft focus background.

Serving Suggestions for Party Appetizers

Serve this Asiago Artichoke Dip with garlic butter bread chips, bagel chips, or pita chips for dipping. It pairs beautifully with my vegetarian stuffed mushrooms, air fryer chicken wings, or stuffed jalapenos.

More Recipes You'll Love

If you enjoy warm and cheesy appetizers, you might love my Homemade Crab Rangoon, Jalapeno Popper Dip, or Cheesy Bacon Cheeseburger Dip for another crowd-pleasing favorite.

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

Close-up of a homemade hot Asiago artichoke dip appetizer with a hand-written "artichoke Jalapeno dip" sign in the background.

Asiago Artichoke Dip

Shelby Law Ruttan
This hot Artichoke Asiago Dip is creamy, sharp, and baked until golden and bubbly. It's a warm appetizer that's perfect for parties, game day spreads, or anytime you want something comforting and easy to share.
No ratings yet
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 8
Calories 159 kcal

Equipment

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Ingredients
  

  • 14 ounces artichoke hearts drained and chopped
  • ⅓ cup diced red onion
  • 1 cup shredded asiago cheese
  • 2 tablespoons diced jalapeno seeds removed
  • 8 tablespoons mayonnaise

Instructions
 

  • Pre-heat oven to 350 degrees.
  • In large mixing bowl combine chopped artichoke hearts, red onion, asiago cheese, jalapeno and mayonnaise.
  • Place the artichoke mixture in a oven safe bowl and bake for 30 minutes, until mixture is bubbly and begins to brown on top.
  • Serve with crostini or pita chips.

Notes

 

Nutrition

Calories: 159kcalCarbohydrates: 3gProtein: 5gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 14mgSodium: 473mgPotassium: 33mgFiber: 1gSugar: 1gVitamin A: 147IUVitamin C: 5mgCalcium: 151mgIron: 0.2mgNet Carbohydrates: 2g
Keyword artichoke party dip, Asiago Artichoke Dip, baked artichoke dip, cheesy artichoke dip, game day dip recipe, Hot Artichoke Dip, warm artichoke appetizer
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Waffled French Toast with Meyer Lemon Maple Syrup

by 7 Comments

A basic french toast recipe made in the waffle iron and served up with some citrus infused maple syrup! This Waffled French Toast with Meyer Lemon Maple Syrup is so easy to put together yet elegant enough to impress any brunch guests!

Waffled French Toast with Meyer Lemon Maple Syrup

I have to admit that weekend mornings are the only time I take the time to make breakfast. As my co-workers would testify, I am really good at opening a package of Special K Bacon, Egg & Cheese flatbread sandwiches. A little over a minute and I have what I call a weekday breakfast!

Waffled French Toast with Meyer Lemon Maple Syrup

So when the weekend gets here, I still don't want to spend a ton of time fixing what I want to eat when I'm hungry and usually I want it now! That is why when I find shortcuts and still can make my breakfast a little bit fancy pants, I am a happy camper.

Waffled French Toast with Meyer Lemon Maple Syrup

This recipe was as easy as whipping up an egg with some vanilla, cinnamon and almond milk, dipping a piece of whole wheat bread in it to coat, then placing in the waffle iron. Hey, it took longer to make the syrup than it did the French Toast Waffle!

Waffled French Toast with Meyer Lemon Maple Syrup

Just a few minutes in the hot iron, and I had those waffle impressions in a delicious vanilla french toast batter! I started the syrup only a few minutes before I started my assembly of the french toast waffles. Fancy pants syrup at that!

Waffled French Toast with Meyer Lemon Maple Syrup

For the syrup, you will need to start with pure maple syrup. Trust me when I say, it's the only syrup you want to use. It's the time of year to be getting your New York Syrup right now too, so if you don't have any, it's really easy to find!

Waffled French Toast with Meyer Lemon Maple Syrup

Meyer Lemons are not hard to find right now either. I found mine at Trader Joes and have found several uses for them already, this syrup being one of them! I sliced a whole lemon, made sure to remove the seeds, then juiced another lemon and added to some maple syrup. I then simmered the syrup mixture on the stove for a few minutes to infuse the flavors. My house smelled heavenly!

Waffled French Toast with Meyer Lemon Maple Syrup

This syrup has endless possibilities, some of which you may see in the near future here on the blog! It made a great start though as a dip for my Waffled French Toast Sticks!

What would you create with this syrup recipe? A beverage? Cookie? Icing?

Waffled French Toast with Meyer Lemon Maple Syrup
Author: Grumpy's Honeybunch
Ingredients
  • 2 slices whole wheat bread
  • 1 egg
  • ½ teaspoon vanilla extract
  • dash of cinnamon
  • 1 tablespoon almond milk
  • ½ cup pure maple syrup
  • ¼ cup meyer lemon juice
  • 1 meyer lemon, sliced thin, seeds removed and slices quartered
Instructions
  1. Preheat waffle iron.
  2. Place syrup, meyer lemon slices, and meyer lemon juice in small saucepan over medium heat. Bring to a slow simmer and simmer for about 5 minutes. Remove from heat.
  3. Whisk together egg, vanilla, cinnamon, and almond milk until well blended. Dip bread slice into batter and place in waffle iron. Cook until well browned. Remove waffled french toast from iron and cut into slices. Serve warm with Meyer Lemon Maple Syrup.
Serving size: 1 slice french toast Calories: 194 Fat: 4 Saturated fat: 1 Unsaturated fat: 1 Trans fat: o Carbohydrates: 33 Sugar: 14 Sodium: 404 Fiber: 3 Protein: 7 Cholesterol: 92
Notes
One slice bread and 1 tablespoon syrup = 1 serving.

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Waffled French Toast with Meyer Lemon Maple Syrup

Shrimp Fra Diavolo

by 49 Comments

This easy-to-make Shrimp Fra Diavolo recipe is the perfect quick dish to add to your busy weeknight dinner plans. Ready in under 20 minutes, and loaded with flavor, this spicy shrimp dish is easily one of my favorite pasta dishes.

A white bowl with cooked spaghetti noodles topped with shrimp fra diavolo sauce.
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❤️ Why I Love This Recipe

Quick and easy: This shrimp recipe puts a meal on the table in under 20 minutes!

Packed with flavor: It goes well with pasta, rice and veggies and the best part about you get an abundance of flavor!

Classic Italian-American flavors: the sauce is known for its robust, spicy depth of flavor and those who love spicy food will love this recipe.

🥘 Ingredients

Dried pasta (spaghetti or angel hair pasta are a good choice)

Extra Virgin Olive Oil

Garlic cloves

Fresh shrimp, peeled and deveined

Onion

Crushed red pepper

Dried basil and oregano

Canned tomato paste

Lemon

Fire-roasted tomatoes for a sweet, smoky element.

Dry white wine or chicken broth

Fresh parsley (optional)

Grated parmesan cheese (optional)

Overhead view of shrimp tomato sauce tossed with cooked spaghetti in a white bowl with a glass of white wine in the background.

🔪 Instructions

Step 1:

  1. Cook pasta according to package directions until al dente. Drain pasta and set aside.
  2. While the pasta is cooking, heat 2 tablespoons oil in a large skillet over medium-high heat until hot.
  3. Add 1½ teaspoons of the garlic and the shrimp to the skillet in a single layer. Season shrimp salt and black pepper. Sauté and stir the shrimp for 1 minute, shrimp will not be fully cooked. Transfer the shrimp and any accumulated juices from the skillet to a plate and set aside.

Step 2:

  1. Add the remaining oil and onion to the hot pan and sauté over medium low heat for 5 minutes until the onions have softened.
  2. Add the wine to the skillet and simmer over medium heat, stirring often, for 3 minutes or until the wine has reduced to half. Stir in the remaining garlic, red pepper flakes, basil, and oregano. Cook for 1 minute, stirring constantly. Add the tomato paste and lemon juice, cook for 1 minute.
  3. Stir in the fire roasted tomatoes. Simmer for 5 minutes or until the sauce has thickened.

Step 3:

  1. Return the shrimp to pan and cook for 2 minute or until shrimp is thoroughly cooked
  2. Serve the shrimp mixture sprinkled with fresh parsley and grated parmesan cheese (if using) over the cooked pasta.
Shrimp cooking in a skillet.

💭 Top Tip

  • Save the shrimp shells to make your own shellfish stock! These can be stored in the freezer until you have enough shells to make the stock.

📖 Variations

  • Substitute chicken broth or seafood broth for the wine.
  • The fire roasted tomatoes add a smoky flavor to the sauce, but if you don't want the smokiness from the fire roasted, you can use regular diced tomatoes.
  • If you aren't sure you can handle the heat level, the crushed red pepper can be adjusted to your preferred level of heat.
  • Substitute 1 large shallot for the onion. Shallots are stronger than onions and you will not need as much.
  • Use scallops or any firm, thick cut white fish fillet cut into chunks in place of the shrimp.
Tomato sauce in a skillet on the stove with a bowl of cooked shrimp blurred in the background.

🍽 Equipment

Cutting board, a surface to cut the produce on.

Kitchen Knife, to cut the produce. I love this chef knife!

Measuring spoons, to measure out various ingredients.

12-inch skillet, to cook the shrimp and sauce, this is one of my favorites.

Wooden spoon, to stir the ingredients

Medium to large Pot, to boil the pasta in.

Colander, to drain the pasta water.

Serving Suggestions

Serve this Shrimp Fra Diavolo recipe over thin spaghetti, linguine, or rice with a slice of crusty bread and green side salad.

Upclose image of cooked shrimp fra diavolo recipe in a white bowl.

Storage

Refrigerate: Store any leftovers in an airtight container in the fridge up to 3 days.

Reheat: reheat on low heat in a saucepan on the stove top until warmed through.

🏫 The Last Word

Fra Diavolo is an Italian phrase that translates to brother devil. This Italian-American dish is thought to originate in New York City.

Low Carb Spicy Shrimp Tortilla Soup

Cajun Shrimp with Creamy Creole Sauce

Velvet Shrimp

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this shrimp 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 shrimp fra diavolo.

Shrimp Fra Diavolo

Shelby Law Ruttan
This Shrimp Fra Diavolo recipe is an Italian-American recipe for shrimp in a spicy tomato fsauce served over cooked spaghetti for a quick and easy weeknight dinner that is ready in under 20 minutes!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 7 minutes
Course Main Dish
Cuisine Italian
Servings 4
Calories 370 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Cook pasta according to package directions until al dente. Drain pasta and set aside.While the pasta is cooking, heat 2 tablespoons oil in a large skillet over medium-high heat until hot.
  • Add 1½ teaspoons of the garlic and the shrimp to the skillet in a single layer. Season shrimp salt and black pepper. Sauté and stir the shrimp for 1 minute, shrimp will not be fully cooked. Transfer the shrimp and any accumulated juices from the skillet to a plate and set aside.
  • Add the remaining oil and onion to the hot pan and sauté over medium low heat for 5 minutes until the onions have softened.
  • Add the wine to the skillet and simmer over medium heat, stirring often, for 3 minutes or until the wine has reduced to half. Stir in the tomatoes, remaining garlic, red pepper flakes, basil, and oregano. Cook for 1 minute, stirring constantly. Add the tomato paste and lemon juice, cook for 1 minute.
  • Return the shrimp to pan and cook for 2 minute or until shrimp is thoroughly cooked.
  • Serve the shrimp mixture sprinkled with fresh parsley and grated parmesan cheese (if using) over the cooked pasta.

Nutrition

Calories: 370kcalCarbohydrates: 38gProtein: 22gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 143mgSodium: 1324mgPotassium: 339mgFiber: 4gSugar: 8gVitamin A: 1266IUVitamin C: 9mgCalcium: 153mgIron: 3mg
Keyword shrimp fra diavolo recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

20 Delicious Dessert Recipes with Tequila

by 5 Comments

Tequila and Lime. Those two ingredients are a match made in heaven. Add to it a little sugar along with some other ingredients to make a dessert and you have some amazing and unique recipes. Today, in preparation for Cinco de Mayo, I am sharing with you some of the best recipes I have found on the internet and bring to you 20 Delicious Dessert Recipes with Tequila!

20 Delicious Dessert Recipes with Tequila

Think Margarita Cake-and-Jello Shots (OMG Amazing!) or Strawberry Margarita Funnel Cake with Key Lime Curd and Tequila Soaked Strawberries! Oh those words (and photos) just make me fall in love all over again with Tequila!

Strawberry Margarita Cheesecake Shooters

The recipe that inspired me to do this roundup are these Strawberry Margarita Cheesecake Shooters.  Delicious layers of sweet and salty pretzel crumbs, strawberry curd, and tangy no-bake tequila lime cheesecake filling. So delicious that you may want more than just one shooter! These are perfect little party desserts!

20 Delicious Dessert Recipes with Tequila

Speaking of parties, what's a party without cake and jello shots? The next party I attend (or host) I will be bringing these Margarita Cake-and-Jello Shots from The Kitchen is my Playground. No doubt about it!

20 Delicious Dessert Recipes with Tequila

Strawberry Margarita Funnel Cake  from Melanie Makes had  me at first sight. If ever I was going to break my diet, it would be for this recipe! Crispy funnel cake, lime curd drizzle and tequila soaked strawberries. I say let's have a house party and make funnel cake!

20 Delicious Dessert Recipes with Tequila

If you must have your cake and jello separate, then have a stylish birthday party with these fancy Margarita Cupcakes from Renee over at Renee's Kitchen Adventure. I love how piled high that frosting is and how she has decorated her cakes! She can make these for my birthday anytime!

20 Delicious Dessert Recipes with Tequila

I cannot resist a bundt cake, and if you make it with tequila and lime then I'm all over that baby. The frosting catches your eye and draws you right in. Lemons for Lulu knew what she was doing when she made this Tequila Lime Bundt Cake - the king of cakes!

20 Delicious Dessert Recipes with Tequila

Need to get your icy tequila dessert kick on? Well look no further than these Spicy Tequila Sunrise Popsicles found over at Floating Kitchen! Jalapeno, Tequila and Orange Juice with a splash of grenadine come together in these amazing popsicles that I know I would become enamored with. After all, I AM the sweet heat girl!

20 Delicious Dessert Recipes with Tequila

Speaking of Cake, I came across several cupcake recipes that looked and sounded too good to pass up! They all look fabulous, but that Pink Cadillac Margarita Cupcake has a pretty catchy name!

7. Margarita Cupcakes from Cosmopolitan Cornbread

8. Strawberry Margarita Cupcakes from Lauren over at From Gate to Plate

9. Margarita Cupcakes with Margarita Buttercream from The Kitchen is my Playground

10. Pink Cadillac Margartia Cupcakes from Cindy's Recipes and Writings

20 Delicious Dessert Recipes with Tequila

Tequila is just a natural ingredient when your're making cheesecake, don't you think? I know these ladies had the right idea!

11. Margarita Cheesecake from That Skinny Chick can bake

12. Mini Margarita Cheesecakes from Chocolate Moosey

13. Margarita Cheesecake Bars from Hezzi-D's Books and Cooks

20 Delicious Dessert Recipes with Tequila

Tequila in cookies, brownies and Pie (chocolate at that)!

14. Margarita Cookies from Noshing with the Nolands

15. Mexican Brownies with Tequila Lime Buttercream from The Girl in the Little Red Kitchen

16. Coconut Margarita Cookies from Real Housemoms

17. Mexican Chocolate Tart with Tequila in a Saltine-Graham Cracker Crust from ¡HOLA! JALAPEÑO

20 Delicious Dessert Recipes with Tequila

Last, but far from least, are icy desserts. Great for cooling off on those hot days!

18.  Watermelon, Lime, and Tequila Granita from Sidewalk Shoes

19. Watermelon Lemonade Margarita Popsicles from Chocolate Moosey

20. Frozen Key Lime Margarita Squares from Dinner, Dishes, & Dessert

What would be your choice for celebrating Cinco de Mayo? I'd love to know if you have any tried and true dessert recipes with Tequila!

 

Greek Sliders with Feta Aioli

by 41 Comments

Greek Sliders are mini burgers that are grilled, then topped with feta aioli and served on a whole wheat roll. Made with ground beef rather than the typical lamb, they are full of delicious greek flavors. This slider recipe is a great party appetizer to serve your guests. Or, serve them as a meal alongside a nice big Greek Salad!

Greek Sliders with Feta Aioli

This week the Sunday Supper Tastemakers are celebrating the recent release of My Big Fat Greek Wedding 2 and we are sharing awesome recipes with you that maybe you would find at the wedding reception if not on their tables at home. Thank you to Nichole over at Casa de Crews for hosting this event this week!

I have a few great tips in my post today on how to make the perfect sized slider and a little tip on how to convert your regular dinner roll into a slider bun. There will also be links at the end of this post with many other Greek recipes for you to try, so be sure to read on!

Greek Sliders with Feta Aioli

If you found out that your marriage was not legal, would you do it all over again? No matter how mad Grumpy may make me or how frustrated I can be with him, I wouldn't give him up for the world, so I guess the answer for me is a big resounding yes! Besides, we like the party aspect of the wedding too, so just another reason to have a great big ole party!

Greek Sliders with Feta Aioli

I love the bold flavors in Greek food but for some reason I don't make it often. After today I will have so many recipes that are approved by Sunday Supper Tastemakers to try out that I will likely have a hard time deciding where to start.

Greek Sliders with Feta Aioli

I love fresh and bold flavors and the feta aioli adds just that to the slider. The raw garlic and lemon juice in this aioli brightens it up to give it a fresh zing. As a result, it pairs perfectly with the feta cheese and makes it a delicious match for the Greek Sliders!

Greek Sliders with Feta Aioli

The sliders, on the other hand, were like no other I have ever made before. I never would have thought of putting spinach in them. The original Greek Slider recipe came from Cooking Light and because Grumpy loves spinach, I thought why not try them out? I am so glad I did as they were moist and delicious little bites!

Greek Sliders with Feta Aioli
Greek Sliders with Feta Aioli

Not only were these Greek Sliders tasty, but they were so eye appealing! The color from the red pepper and spinach popped and the grilled red onion slices added another blast of color. Making this a happy looking appetizer!

Greek Sliders with Feta Aioli

What if you can't find a slider roll in the store?

  • If your having a hard time finding slider rolls, you can always buy the small dinner roll packages. I buy the whole wheat dinner rolls from Trader Joes. Or, the Hawaiian Sweet Dinner Rolls would work also.
  • Cut out the middle of the roll to make less bulk and reduce the height of the roll.
  • Bonus: Those middles can become breadcrumbs to use in future dishes! Just dry them out in the oven on low heat, crumble, and store!
Greek Sliders with Feta Aioli

How to make the perfect sized Greek Slider

  • The best way to get the perfect sized burger for a slider is to use a ¼ cup cookie scoop! Just be sure that the cookie scoop is packed full of the meat mixture. And, don't be skimpy!
  • No cookie scoop? No problem. You can always use a ¼ measuring cup.
  • Pat the meat mixture together firmly, then shape with your hand around the edges of the burger. Give it a slight pressure toward the center of the burger to give height to your slider.
Greek Sliders with Feta Aioli

As you can see, it worked out perfectly. Just look at that beautiful slider! Good enough as an appetizer for any wedding. Eat a couple of them with a side salad and you have a meal!

Greek Sliders with Feta Aioli
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I use Certified Angus Beef Brand for the #BestBeef flavor!

📖 Recipe

Greek Sliders with Feta Aioli

Greek Sliders with Feta Aioli

Shelby Law Ruttan
Ground beef slider sized burgers with Greek flavors mixed in and a feta aioli topping
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizers
Cuisine Greek
Servings 11 sliders
Calories 175 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the Aioli

  • ½ cup crumbled feta cheese
  • 2 tablespoons canola mayonnaise
  • 2 tablespoons plain fat-free yogurt
  • ¼ teaspoon coarsely ground black pepper
  • 1 garlic clove minced

For the Sliders

  • ½ cup red onion slices
  • 1 pound lean ground round
  • ⅔ cup fresh breadcrumbs
  • ⅓ cup chopped bottled roasted red bell peppers
  • ¼ cup chopped fresh parsley
  • 1 teaspoon fresh oregano minced
  • ¼ teaspoon salt
  • ¼ teaspoon coarsely ground black pepper
  • 10 oz frozen chopped spinach thawed, drained, and squeezed dry
  • 11 whole wheat slider rolls

Instructions
 

To make the Aioli:

  • In a small mixing bowl, combine feta cheese, mayonnaise, yogurt, black pepper and garlic. Set aside in refrigerator until ready to serve.

To make the Sliders:

  • In a large mixing bowl, mix together ground round, breadcrumbs, roasted bell peppers, fresh parsley, fresh oregano, salt, pepper, and spinach.
  • Shape into 11 small burgers (slider sized = about ¼ cup of meat mixture )
  • Grill burgers until they are at desired degree of doneness.

To Assemble the Sliders:

  • Toast slider rolls on grill if desired.
  • Place slider on bottom half of slider roll and top with Aioli.

Notes

Alternatively, you may cook the sliders in a mini slider burger press.

Nutrition

Serving: 11slidersCalories: 175kcalCarbohydrates: 26gProtein: 17gFat: 6gSodium: 479mgFiber: 5g
Keyword Feta Aioli, Greek Sliders
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Crunchy Tuna Roll Bites

by 8 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HoopsWithCrunch #CollectiveBias.

These Crunchy Tuna Roll Bites with Cheddar Cheese Pringles are a perfect party finger food to serve while you're in the midst of all the basketball hoopala!

Crunch Tuna Lavash Wrap

Basketball is a way of life for my nephews. They love the game and my nephew Matthew is an amazing athlete! Whenever we visit you are sure to find the boys at some point in time, out in the driveway shooting hoops. I would even jump in and shoot a few hoops myself! These Crunchy Tuna Roll Bites are something I would love to eat after coming in from a session of shooting that ball into the basket.

Crunchy Tuna Lavash Wrap

When I was a little girl the one and only way I would eat a tuna fish sandwich was with a crunchy chip in it. There was just something about that crunch that was added to the sandwich that made it super yummy to me. My nephew Matt and I have that chip factor in common, only he would just make a chip sandwich without the tuna fish!

Crunchy Tuna Roll Bite

I have never outgrown my love of adding crunch to my tuna. So, when I was shopping at Target last week and saw the Pringles in the chip aisle, I knew I was going to be having tuna in my future. I grabbed a couple extra also since Grumpy loves to eat them straight from the can!

When I eat my tuna salad sandwiches now, I do tend to make them a little more on the "adult" side by adding chopped celery, red pepper and shallot. I love the flavor these veggies provide and the added crunch with the Pringles Crisp is just plain yummy! What would you pair with your Pringles Crisps? Would you use them in a recipe or just serve them in a bowl or maybe both?Crunchy Tuna Roll BitesFind Pringles Crisps on sale at Target through the first week of April! You can get three cans for just $4.00!

Make sure to follow Pringles Crisps on their social media outlets!

Pringles on Facebook | Pringles on Twitter | Pringles on Instagram

Crunchy Tuna Roll Bites
Author: Grumpy's Honeybunch
Prep time:
Total time:
Serves: 2 sandwiches
Ingredients
  • 8 Pringles Cheddar Cheese crisps
  • 1 - 4 oz can drained Solid White Albacore Tuna In Water
  • 2 tablespoons celery, raw, diced
  • 2 tablespoons sweet red pepper, diced
  • 1 teaspoon finely minced shallot
  • 2 Flatbread (36g/1.3 oz), Whole Wheat Lavash Flatbread
  • 3 tablespoon Canola Mayonnaise
Instructions
  1. Mix celery, red pepper, tuna, shallot, and mayonnaise together until combined.
  2. Lay flatbread out on board and place 4 Pringles Cheddar Cheese crisps on bread. Lay hand over top of chips and press down to crush chips. Top chips with tuna mixture. Roll flatbread from the short end and cut into slices. Serve.

Crunchy Tuna Roll Bites

Avocado Egg Chilaquiles

by 19 Comments

Whether you're rushing through a busy Tuesday or hosting a slow Sunday brunch, these Avocado Egg Chilaquiles are the ultimate 30-minute flavor powerhouse. This perfectly balances the crunch of toasted corn tortillas with the creamy richness of fresh avocado and a perfectly fried egg.

Avocado Egg Chilaquiles

I'll always cherish the memory of my Nanny frying eggs in plenty of salty butter, creating that soft yolk I loved dipping my toast into as a child. While I went through a phase of avoiding eggs as I got older, this vibrant recipe finally won me over and brought those cozy breakfast feelings back to my kitchen.

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Why You'll Love This Recipe

Ready in a flash: you can have this whole meal on the table in about 30 minutes, which is a lifesaver on busy mornings.

The perfect crunch: I love the contrast between those crispy toasted tortillas and the creamy, fresh avocado salsa.

Easy to swap: it's super flexible, you can use bagged chips if you're in a hurry or swap lime for lemon if that's all you have in the fridge.

Key Ingredients

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

Shrimp Fra Diavalo
  • Corn tortillas: these provide the crunch and structural base for the dish once they are toasted.
  • Fresh avocado: this adds a rich, creamy texture that perfectly balances the acidity of the lime and salsa.
  • Large eggs: a soft-cooked yolk acts like a built-in sauce, tying the crispy corn tortillas and fresh salsa together.
  • Salsa: use a quality salsa that brings immediate heat and flavor without needing a long list of extra spices. You may want to try my homemade salsa for canning recipe!
  • Lime juice: a splash of citrus brightens the whole plate and keeps the avocado looking vibrant and green.

Ingredient Substituions

  • Need a shortcut? Grab a bag of tortilla chips (I love the Veggie & Flaxseed chips from Trader Joe's) instead of baking your own corn tortillas.
  • Out of limes? You can easily use lemon juice to get that hit of acid needed to keep the avocado tasting fresh.
  • Not a fan of red onion? Try using sliced green onions or even a little diced shallot if you want a milder flavor.
Shrimp Fra Diavalo-2

How to Get a Perfect Fried Egg

If you want a picture-perfect egg with a clear, bright yolk and no "cloudy" film, there is one simple secret. Before you put your egg in the pan, crack it into a small mesh strainer to let the thin, watery part of the white drain away. This leaves you with only the thick white that stays put in the skillet, ensuring your fried egg looks professional every single time!

What to Serve with Chilaquiles

 These Avocado Egg Chilaquiles are pretty filling on their own, but I almost always serve them with a side of crispy air fryer bacon or chicken breakfast sausage. They are the perfect salty pairing for the creamy avocado! If you're making this for a weekend brunch, a side of fruit or homemade refried beans makes it a real feast.

Avocado Egg Chilaquiles

If you give these Avocado Egg Chilaquiles a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!

📖 Recipe

Avocado Egg Chilaquiles

Shelby Law Ruttan
These Avocado Egg Chilaquiles are such a favorite in my house because they're ready in just 30 minutes and combine that perfect crunch of toasted tortillas with a fresh avocado salsa and a beautiful, soft yolk fried egg.
No ratings yet
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Breakfast & Brunch
Cuisine Tex-Mex
Servings 2
Calories 253 kcal

Equipment

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Ingredients
  

  • ½ cup salsa
  • 2 large eggs
  • ¼ cup cilantro ,chopped
  • 1 lime , juiced
  • 3 white corn tortilla OR 2 serving sizes of tortilla chips ,slightly crushed
  • ½ cup avocado ,diced
  • 2 tablespoon red onion ,diced
  • 2 tablespoons chopped fresh tomatoes

Instructions
 

  • If using corn tortillas, preheat your oven to 350℉. Spread the strips on a baking sheet and bake for about 10 minutes until they just start to brown. Let them cool for 10 minutes. They'll get much crunchier as they sit.
  • Divide your tortilla strips (or store-bought chips) into two individual baking dishes. Top them with the salsa and pop them in the oven for about 10 minutes to get everything warm.
  • While the chips are warming up, toss together your diced avocado, onion, tomatoes, cilantro, and lime juice in a small bowl.
  • Set a mesh strainer over a bowl and crack your eggs into it one at a time. Let that think watery part of the white drain away so you're left with a nice thick white.
  • Coat a small skillet with cooking spray and heat it over medium heat. Gently slide your strained eggs into the pan and cook them until the whites are set but the yolks are still nice and soft.
  • Carefully place your fried eggs onto the warm tortillas and top with the fresh avocado mixture. Serve with extra lime wedges on the side.

Nutrition

Calories: 253kcalCarbohydrates: 30gProtein: 11gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 186mgSodium: 520mgPotassium: 585mgFiber: 7gSugar: 5gVitamin A: 913IUVitamin C: 18mgCalcium: 98mgIron: 2mgNet Carbohydrates: 23g
Keyword Avocado Egg Chilaquiles
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Strawberry Cheesecake Shooters

by 10 Comments

Strawberry Cheesecake Shooters bring together salty pretzel layers with lime flavored cheesecake and strawberry curd. These cheesecake shooters are a mini dessert made in a shot glass and is the perfect ending to end your meal.

This no bake strawberry cheesecake dessert has the perfect combination of sweet and sour and is a great way to serve individual sized desserts at bridal showers and baby showers. You can also add some tequila to the cheesecake filling and serve it up as a Cinco de Mayo margarita dessert shooter.

Four Strawberry Cheesecake Shooters with a bottle of patron tequila in the background.
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❤️ Why you'll love it

✔️ It is a great way to use strawberry curd and one serving is just 149 calories!

✔️ The cheesecake mixture is the perfect combination of creamy, sweet, and tangy with bold citrus flavors.

✔️ It is a perfect party treat for individual sized servings.

🥘 Ingredients

Reduced fat cream cheese

Lime juice, freshly squeezed is best

Lime zest

Tequila (optional)

Reduced fat sour cream

Strawberry Curd

Pretzels

Granulated sugar

Unsalted butter

Cheesecake filling ingredients.

🔪 Instructions

  1. Crush pretzels into fine crumbs. Stir in sugar and lime zest. Stir in melted butter, mixing well until pretzels have a "damp" look.
  2. If rimming glass with pretzel mixture, dip rim in lime juice and then dip in pretzel mixture. Set shooter glasses aside.
  3. In large mixing bowl, using hand mixer, blend cream cheese, lime juice, lime zest, tequila (if using), and sour cream until well combined and creamy. Set aside.
  4. Place 1 tablespoon of the pretzel mixture into the bottom of the shooter glass. Layer with 1 tablespoon of cheesecake filling and 1 tablespoon of strawberry curd alternately until you reach the top of the shooter glass.
  5. Cover and refrigerate for up to 3 hours before serving.

🥄 Equipment

Mixing bowls

Electric hand mixer

Rubber spatula

Rolling pin

Ziploc bag

Four strawberry cheesecake shooters garnished with sugar and lime slices.

🥫Storage

Store Strawberry Cheesecake Shooters covered tightly with plastic wrap in the fridge up to 5 days.

📖 Variations

  • Substitute graham cracker crumbs, crushed shortbread cookies, or pound cake crumbs for the crushed pretzels.
  • Use your favorite curd flavor, such as lemon curd or lime curd in place of the strawberry curd.
  • Make a salt rim instead of a sugar rim.

💭 Tips

  • Be sure the cream cheese is at room temperature before mixing the cheesecake mixture. If it is not soft enough to mix, place the cream cheese in the mixing bowl and microwave it for 10 seconds to soften.
Overheat shot to see the inside of the dessert shooter.

🍽 Serve with…

Serve these cheesecake shooters with a side of fresh strawberries and a shot of tequila!

Strawberry Margarita Cheesecake Shooters

Don't forget to check out my Amazon storefront for some of my favorite products!

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

Strawberry Cheesecake Shooters FI.

Strawberry Cheesecake Shooters

Shelby Law Ruttan
Strawberry Cheesecake Shooters are a perfect ending no bake dessert made pretzel crust, cheesecake filling, and strawberry curd and an optional shot of tequila in the cheesecake. A great summer time treat to serve at bbq and picnics.
5 from 1 vote
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Prep Time 10 minutes
Refrigeration time 3 hours
Total Time 3 hours 10 minutes
Course Desserts
Cuisine American
Servings 8
Calories 151 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the cheesecake filling

For the pretzel crumb

Other ingredient

  • Strawberry Curd

Instructions
 

Make the pretzel crumb base

  • Crush pretzels into fine crumbs. Stir in sugar and lime zest. Stir in melted butter, mixing well until pretzels have a "damp" look.
  • If rimming glass with pretzel mixture, dip rim in lime juice and then dip in pretzel mixture. Set shooter glasses aside.

To make the cheesecake mixture

  • In large mixing bowl, using hand mixer, blend cream cheese, lime juice, lime zest, tequila (if using), and sour cream until well combined and creamy. Set aside.

Assemble the shooter

  • Place 1 tablespoon of the pretzel mixture into the bottom of the shooter glass. Layer with 1 tablespoon of cheesecake filling and 1 tablespoon of strawberry curd alternately until you reach the top of the shooter glass.
  • Cover and refrigerate for up to 3 hours before serving.

Nutrition

Calories: 151kcalCarbohydrates: 21gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 16mgSodium: 203mgPotassium: 95mgFiber: 1gSugar: 11gVitamin A: 176IUVitamin C: 4mgCalcium: 41mgIron: 1mg
Keyword Dessert Shooters, Strawberry Cheesecake Shooters
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Sweet Potato Shoestring Fries

by 51 Comments

Sweet Potato Shoestring Fries are thin spirals of crispy baked taters! The slightly sweet cinnamon sugar coating with just a sprinkling of salt, give that salty-sweet satisfaction in your mouth.

Sweet Potato Shoestring Dessert Fries

This week, the Sunday Supper Tastemakers are sharing with you dishes made with Root Vegetables hosted by Cindy of Cindy's Recipes and Writings. I'm excited to see all the great ideas and recipes this week!

Sweet Potato Shoestring Fries

I finally got myself a spiralizer! I can't believe I waited this long because I am enamored with it! I absolutely love how you can make shoestring fries just by using this little ole machine 🙂 This is probably the easiest recipe I have made for fries and I'm totally impressed that they came out with some crunch!

Sweet Potato Shoestring Fries

When thinking about this post and our topic, I could not help but think of my Great Aunt Helga. That lady loved her turnips! While I like turnips just fine, I love sweet potatoes more but I do wonder how turnips would turn out in a similar recipe (without the cinnamon and sugar of course).

Sweet Potato Shoestring Fries

After a couple of attempts at making these, I finally managed to get it right without burning them! These do need to be baked at high heat to crisp them up, but you also have to keep a very close eye on them. Spread them out well on the pan and don't let them lie on top of each other too much or you will have patches of crispy burnt fries with patches of not completely cooked fries.

Sweet Potato Shoestring Fries

I tossed these with just a little bit of canola oil, cinnamon, and brown sugar before baking. Then, after baking, I sprinkled with some pink crystal salts. These had the perfect amount of sweet, spice, and salt and Grumpy and I ate these, and these alone for lunch one day! I also flavored some with a little cayenne pepper to give it a heat factor.

What's new? Check out my Grumpy's Honeybunch Store on Amazon!  Thanks so much for being a part of Grumpy's Honeybunch!

📖 Recipe

Sweet potato Shoestring Fries featured image.

Sweet Potato Shoestring Fries

Shelby Law Ruttan
Crispy, sweet, and delicious shoestring fries made with sweet potatoes and a touch of cinnamon
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 2
Calories 202 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 large sweet potatoes
  • 1 tablespoon canola oil
  • ½ teaspoon cinnamon
  • 1 tablespoon Splenda Brown Sugar
  • Salt to taste

Instructions
 

  • Pre-heat oven to 415 degrees.
  • To cut shoestring fries, use "c" blade on spiralizer.In a medium sized bowl, toss potatoes, oil, cinnamon, and brown sugar blend together.
  • Spread out onto parchment lined cookie sheet into single layers - try not to let too many potatoes lie on top of each other.
  • Place in oven and bake for 15 minutes. Turn potatoes over and bake another 5-10 minutes. Watch potatoes carefully as they can burn easily.
  • Remove from oven and sprinkle with salt. Serve.

Nutrition

Serving: 1potatoCalories: 202kcalCarbohydrates: 34gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 332mgFiber: 4gSugar: 15g
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
Sweet Potato Shoestring Fries

Mini Caramel Coconut Chip Scones

by 7 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. Mini Caramel Coconut Chip Scones were created for this shop #IDSimplyPure #CollectiveBias

Mini Caramel Coconut Chip Scones

Little bits of chocolate, baked into a whole wheat scone, glazed with a caramel glaze and topped with some toasted coconut. Mini Caramel Coconut Chip Scones are a great pairing to your morning coffee routine! Relaxing on the weekend? Getting ready for work and on your way out the door? Either way a hot cup of coffee flavored with International Delight Simply Pure Coffee Creamer and one of these Mini Caramel Coconut Chip Scones are bound to make your morning much more satisfying!

Mini Caramel Coconut Chip Scones

The first thing I do every morning when I get out of bed is head to the kitchen and make my coffee. I am up very early every morning, usually around 4 am! I spend about an hour with my coffee and laptop, then head down to the elliptical where I spend just a little over an hour, hoping to rev my metabolism up with some exercise!

Mini Caramel Coconut Chip Scones

On my lunch break I will either walk the mall or walk the two story Walmart just down the road from where I work. Yes! I said two stories. During one of my recent walk/shops at Walmart, this new International Delight Simply Pure Creamer caught my eye in the Dairy Section. In checking out the packaging for the creamer, I noticed that the ingredient list included real milk, cream, and sugar which is something I like to read - real ingredients! There are three flavors - Vanilla, Caramel and Hazelnut. I always gravitate towards caramel anything so that was the flavor that came home with me!

Mini Caramel Coconut Chip Scones

One morning, while drinking a cup of coffee with my new creamer, I thought wouldn't a mini scone  be delicious with this?! Something with a little chocolate, coconut and caramel to be exact! Grumpy and I both love those flavors together, so I set out to make these scones.

Mini Caramel Coconut Chip Scones

I wanted to make mini scones, just because they are so cute! Two of these mini scones makes one serving. Once baked, the exterior is a little crispy and so delicious with the caramel glaze and toasted coconut topping.

Mini Caramel Coconut Chip Scones

It is best to dip the scone bites in the glaze while they are still slightly warm, and top them immediately with some toasted coconut flakes while the glaze is still wet. Like most scone recipes, these are best enjoyed the same day they are made. If they sit for longer than a day, they will tend to become soggy.

Mini Caramel Coconut Chip Scones

Mini Caramel Coconut Chip Scones

How about you, what would you make to pair with your coffee flavored with International Delight Simply Pure Creamer? Would you use the creamer in your recipe?

The week of  March 3-6, 2016 there will be demos for International Delight Simply Pure Creamers in select locations! Be sure to check out this link to see if there is one in your area!

Caramel Coconut Chip Scone Bites
Author: Grumpy's Honeybunch
Prep time:
Cook time:
Total time:
Serves: 32 scones (2 scones per serving)
Ingredients
  • 2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup cold, unsalted butter, cut into cubes
  • ⅓ cup sugar
  • ⅓ cup mini chocolate chips
  • ¾ cup reduced fat sour cream
  • 1 egg white, separated
  • 1 tablespoon water
  • for the glaze:
  • 1 cup powdered sugar
  • 3-4 tablespoons International Delight Simply Pure Creamer, caramel flavor
  • 16 teaspoons toasted coconut flakes (½ teaspoon per scone)
Instructions
  1. Combine flour, baking powder, baking soda and salt in bowl; cut in butter with pastry blender until mixture resembles coarse crumbs. Add sugar and mini chocolate chips to flour mixture and stir to combine.
  2. Combine sour cream, egg yolk and water in bowl with whisk until smooth. Stir sour cream mixture into flour mixture.
  3. Turn out onto lightly floured surface and knead about 8 to 10 times to combine all ingredients.
  4. Divide dough in half. Pat each half into circle about ½ inch thick. Cut each circle into 16 mini scones. Place on baking sheet lined with parchment paper.
  5. Beat egg white in bowl with fork until frothy. Brush tops of scone dough with egg white. Bake 15-20 minutes or until lightly browned. Cool 10 minutes.
  6. Combine all glaze ingredients in bowl, adding enough creamer for desired glazing consistency. Dip tops of scones into glaze, top with toasted coconut and set on cooling rack to dry.
Serving size: 2 mini scones Calories: 189 Fat: 8 Saturated fat: 4 Carbohydrates: 27 Sugar: 14 Sodium: 95 Fiber: 2 Protein: 3 Cholesterol: 16

Mini Caramel Coconut Chip Scones

Strawberry Baked Oatmeal

by 19 Comments

This Strawberry Baked Oatmeal is a delicious way to start the day. It is a satisfying dairy-free, gluten-free, healthy breakfast recipe that perfect for weekend brunch.

I love baked oatmeal recipes and they are so easy to make your own! This sprinkle and bake method for baking oats is one of the easiest ones to make and can be made the night before for convenience!

Pouring milk over top of a bowl of strawberry baked oatmeal in a cream bowl.
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❤️ Why you'll love it

✔️ It is an easy to make hearty baked oatmeal recipe that will keep you satisfied until lunch time.

✔️ If you loved the strawberries and cream instant oatmeal packets as a child, you will love this healthier version of oatmeal.

✔️ It is much more budget friendly and healthier to make your own flavored oatmeal than to buy the prepackaged oatmeal.

Ingredients for oatmeal measured out.

🥘 Ingredients

As an Amazon Associate, I earn from qualifying purchases from affiliate links.

Whole Rolled Oats: Be sure the container says whole oats. I buy this brand in bulk as it is more affordable.

Maple Syrup, to sweeten the cereal (optional)

Ground Cinnamon, added for flavor

Vanilla Extract, added to enhance flavor

Baking Powder, used as a leavening agent.

Strawberries, fresh sliced is best.

Almond milk or any non-dairy or regular milk as per your preference.

Cooking spray to prevent sticking.

Sliced strawberries in a glass measuring cup.

🔪 Instructions

  1. Preheat oven to 350 degrees. Spray a 10-in cast-iron skillet or baking dish with cooking spray. Place half of the strawberries in the prepared baking dish.
  2. In a large bowl, mix together the whole oats, cinnamon, baking powder, and salt. Sprinkle the dry ingredients evenly over top of the strawberries.
  3. In a small bowl whisk together the milk, syrup, lemon zest, eggs, and vanilla. Pour the milk mixture over the oat mixture. Top with remaining strawberries.
  4. Place the skillet in the oven and bake for 40 minutes, or until the center is set.
  5. Top with extra maple syrup and/or almond milk (if using).

🥄 Equipment

Cast iron skillet or square glass baking dish.
Chef knife
Cutting board
Hand whisk
4 cup liquid glass measuring cup (or small bowl), I use this to mix the egg mixture in.

🥫Storage

Store any leftover oatmeal in an airtight container in the fridge up to 4 days.

Strawberry Baked Oatmeal in a cast iron skillet with sliced strawberries on top and a milk jug in the background.

📖 Variations

  • Use a combination of strawberries and bananas and make a strawberry banana baked oatmeal.
  • Substitute brown sugar for the maple syrup
  • Stir in a tablespoon of flax seeds, chia seeds, or hemp seeds to boost the fiber content.
  • Sprinkle some chocolate chips on top after baking.
  • If your diet is not dairy free, regular milk can be used.

💭 Tips

  • To make this baked oatmeal extra special, place a layer of fresh strawberries on top before bringing it to the table!
One serving of Strawberry Baked Oatmeal in a cream bowl with gold rim.

🙋 FAQ's

Can you use frozen strawberries to make this oatmeal?

Yes, frozen can be substitute, but the end result will look different than if you used fresh strawberries.

Try this easy recipe for Oatmeal for One!

These Peanut Butter Oatmeal Cookies are a fan favorite!

🍽 Serve with…

Serve this baked oatmeal recipe with a slice of toast made with Soft White Homemade Bread.

Pouring almond milk over top of a serving of oatmeal.

Don't forget to check out my Amazon storefront for some of my favorite products!

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 Strawberry Baked Oatmeal.

Skillet Baked Oatmeal with Fresh Strawberries

Shelby Law Ruttan
Packed with Vitamin C, this healthy oatmeal is a delicious and hearty skillet recipe the whole family will love.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast & Brunch
Cuisine American
Servings 6
Calories 302 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Pre-heat oven to 350 degrees. Spray a 10-in cast-iron skillet with cooking spray. Place half of the strawberries in prepared pan.
  • Sprinkle the strawberries evenly with the oats, cinnamon, baking powder, and salt.
  • In a small bowl whisk together the milk, syrup, lemon zest, eggs, and vanilla. Pour over oats. Top with remaining strawberries.
  • Place the skillet in the oven and bake for 40 minutes, or until the center is set.
  • Top with extra maple syrup and/or almond milk (if using)

Video

Nutrition

Serving: 1gCalories: 302kcalCarbohydrates: 48gProtein: 11gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 74mgSodium: 525mgPotassium: 471mgFiber: 6gSugar: 17gVitamin A: 265IUVitamin C: 45mgCalcium: 225mgIron: 2mg
Keyword Skillet Baked Oatmeal
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Shrimp Jambalaya Bowl with BBQ Shrimp

by 22 Comments

This Shrimp Jambalaya Bowl brings together seasoned rice, smoky sausage, and tender shrimp tossed with barbecue sauce for a satisfying dinner that comes together easily. It's bold, comforting, and perfect for nights when you want something filling without a lot of extra work.

A deep blue bowl filled with a BBQ Shrimp Jambalaya containing seasoned rice, grilled shrimp, sliced sausage, and chunks of fresh avocado, red onion, and cilantro salad.

I love meals like this that can be layered and served right away, letting everyone dig in while the food is still warm. If you enjoy my Steak and Squash Rice Bowl, you will definitely want to give this jambalaya bowl a try.

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Why You'll Love this Shrimp Jambalaya

Weeknight friendly: everything cooks quickly, and using a packaged jambalaya mix keeps prep time simple.

Bold flavors: smoky sausage, crisp bacon, and barbecue-coated shrimp creat layers of flavor in every bite.

Buildable bowls: serving this as a bowl lets everyone customize their plate just the way they like it.

Key Ingredients for a Jambalaya Rice Bowl

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

Ingredients lined up for meal prep, including a box of Zatarain's Jambalaya Mix, a bowl of jumbo raw shrimp, slices of raw bacon, andouille sausage links on a red cutting board, a red onion, avocado, and fresh cilantro in the background.
  • Shrimp: jumbo shrimp cook fast and soak up the barbecue sauce without becoming heavy.
  • Jambalaya Rice: the seasoned rice forms the base and brings classic Louisiana-inspired flavor.
  • Chicken Andouille Sausage: adds smoky depth without overpowering the shrimp.
  • Bacon: a small amount adds richness and ties everything together.
  • Black beans: tossed with the shrimp for extra texture and protein.
  • Avocado: adds a fresh, creamy finish that balances the bold flavors.
Seasoned rice, tomatoes, and black beans in a large pot.

Ingredient Substitutions

  • Smoked turkey sausage can be used in place of chicken andouille.
  • Pinto beans or red beans work well if black beans aren't available.
  • A honey barbecue sauce can be used if you prefer a slightly sweeter finish.
Cooked Andouille chicken sausage and crumbled crisp cooked bacon in aa white bowl.

Variations on Shrimp Jambalaya Bowl with BBQ Shrimp

Veggie Boost: add sautéed bell peppers or onions to the skillet for extra color and texture.

Chicken Swap: replace the shrimp with cubed chicken breast and cook until lightly browned and cooked through.

Lighter Base: use half rice and half shredded lettuce as the base for a lighter take on this shrimp jambalaya bowl.

Cooked bbq shrimp for Jambalaya Shrimp recipe in a cast iron skillet.

Tips for the Best Shrimp Jambalaya

  • Cook the shrimp just until opaque to keep them tender.
  • Toss the black beans into the skillet with the shrimp so they warm and pick up flavor.
  • Let the rice sit covered for a few minutes after cooking so it stays fluffy.

How to Store and Reheat

Store leftovers for shrimp, rice mixture, and avocado salad in separate airtight container in the refrigerator for up to 3 days. Reheat shrimp and rice mixture in the microwave or on the stovetop until warmed through. Layer as instructed in the recipe card.

A deep blue bowl filled with a BBQ Shrimp Jambalaya containing seasoned rice, grilled shrimp, sliced sausage, and chunks of fresh avocado, red onion, and cilantro salad.

Serving Suggestions for Shrimp Bowl Recipes

This Shrimp Jambalaya Bowl pairs well with lighter sides and simple desserts. Serve it with Cornbread Muffins or Homemade Coleslaw. For dessert, something simple like no bake Banana Pudding Cheesecake.

More Recipes You'll Love

If you're craving more bold flavors, you'll love this Cajun Shrimp Pasta Alfredo for a creamy, spicy twist on comfort food or my Shrimp Fried Rice for a quick one-pan meal. for more seafood favorites, try my Old Bay Shrimp Linguine or these fun and flavorful Easy Shrimp Po Boy Sliders.

I truly love hearing from you! If you give this a try, please leave a please leave a ⭐⭐⭐⭐⭐ rating and comment below to let me know how it turned out! Also, don't forget to tag me on Instagram @grumpyshoneybunch so I can see your photos!

📖 Recipe

A deep blue bowl filled with a BBQ Shrimp Jambalaya containing seasoned rice, grilled shrimp, sliced sausage, and chunks of fresh avocado, red onion, and cilantro salad.

Shrimp Jambalaya Bowl with BBQ Shrimp and Salad

Shelby Law Ruttan
This Shrimp Jambalaya Bowl is a hearty, layered dinner made with seasoned rice, smoky sausage, barbecue shrimp, and fresh avocado. It's a simple way to bring bold Southern-inspired flavor to a weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Cajun-Inspired, Southern
Servings 6
Calories 395 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Nutrition

Calories: 395kcalCarbohydrates: 53gProtein: 22gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 118mgSodium: 1007mgPotassium: 472mgFiber: 6gSugar: 9gVitamin A: 351IUVitamin C: 7mgCalcium: 75mgIron: 2mgNet Carbohydrates: 47g
Keyword barbecue shrimp recipe, easy shrimp jambalaya, jambalaya rice bowl, Louisiana inspired bowl, shrimp bowl recipe, Shrimp Jambalaya, shrimp jambalaya recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Nutella Chocolate Brownies

by 9 Comments

These Nutella Chocolate Brownies are rich, chocolate-forward, and baked right in a cast iron skillet for easy prep and family-style serving. They're easy to slice and serve, making them a great option for family desserts any night of the week.

Nutella Skillet Brownie

This is one of those brownies I make when I want something homemade without turning it into a whole project. If you enjoy classic brownie recipes with rich chocolate flavor, this one fits right in and always disappears fast.

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Why You'll Love This Nutella Chocolate Brownie Recipe

Deep chocolate: Nutella and cocoa powder work together for bold chocolate flavor that tastes bakery-worthy.

Crispy edges, fudgy center: baking the brownies in a skillet gives you crisp edges with a tender fudgy middle.

Family favorite: these brownies slice cleanly into portions, making them easy to serve for family desserts and casual gatherings.

Key Ingredients for Nutella Brownies Recipe

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

  • Nutella: brings rich chocolate-hazelnut flavor and helps keep the brownies soft and dense.
  • Unsalted butter: adds richness and helps the brownies bake evenly in the skillet.
  • Coconut sugar & granulated sugar: a mix that adds depth without overpowering the chocolate.
  • White whole wheat flour: gives structure without tasting heavy or grainy.
  • Cocoa powder: boosts the chocolate flavor and balances the sweetness.
  • Chocolate chips: dark and white chips add contrast and pockets of melted chocolate.
Nutella chocolate brownies sliced on a white plate, drizzled with chocolate and topped with white and dark chocolate chips.

Ingredient Substituitons

  • Swap white whole wheat flour for all-purpose flour if thats what you have.
  • Use all granulated sugar in place of coconut sugar.
  • Semi-sweet chocolate chips can replace either the dark or white chips.

Variations on Nutella Chocolate Brownies

  • Brownie sundae: serve warm brownies topped with vanilla ice cream and chocolate sauce.
  • Nut crunch: add chopped hazelnuts or walnuts to the batter for texture.
  • Espresso boost: stir in 1 teaspoon espresso powder to deepen the chocolate flavor.

Tips for Fudgy Skillet Brownies

  • Bake just until the center is set; a few soft crumbs on a toothpick keep the brownies tender.
  • Let the skillet cool slightly before slicing so the brownies hold their shape.
  • Use a 10-inch cast iron skillet for even baking and the right thickness.

How to Store and Reheat

Store leftover brownies covered at room temperature for up to 2 days or refrigerate for up to 4 days.

Reheat individual portions briefly in the microwave or warm the skillet in a low oven until heated through.

Nutella Skillet Brownie

Serving Suggestions for Nutella Chocolate Brownies

Serve these Nutella Chocolate Brownies warm for a family dessert night alongside a scoop of homemade vanilla ice cream after dinner.

More Recipes You'll Love

If you enjoy brownies and Nutella, you might want to try my Chocolate Hazelnut Potstickers. For a classic brownie recipe you must try my Chocolate Fudge Brownies. These Hazelnut Shortbread Cookies are delicious dipped in chocolate and sprinkled with fleur de sel, and these Hazelnut Thumbprint Cookies, rolled in chopped nuts and baked then filled with a spoonful of Nutella.

Did you make this recipe? I'd love to hear how it turned out! Please leave a ⭐⭐⭐⭐⭐ rating and comment below. Don't forget to tag me on Instagram @grumpyshoneybunch or use #grumpyshoneybunch so I can see your delicious skillet brownies!

📖 Recipe

Nutella Chocolate Brownies baked in a cast iron skillet, topped with white and dark chocolate chips, with one slice removed to show the fudgy center.

Nutella Chocolate Brownies

Shelby Law Ruttan
These Nutella Chocolate Brownies are my favorite way to satisfy a chocolate craving without a lot of fuss. They bake up with those perfect crispy edges and a thick, fudgy center that your family will love. Baking them in a cast iron skillet makes them so easy to slice and serve for a cozy weeknight treat.
No ratings yet
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert Recipes
Cuisine American
Servings 16
Calories 226 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Pre-heat oven to 350 degrees.
  • In large mixing bowl, using an electric hand mixer, cream together Nutella and butter.
  • Add sugars and vanilla and mix until well combined. Add eggs, one at a time, mixing well after each addition.
  • In a separate bowl, sift together flour, salt, baking powder, and cocoa. Gradually add to nutella mixture, stirring until just combined.
  • Spray a 10" cast iron skillet with cooking spray. Spread brownie batter in pan. Top with dark and vanilla chips.
  • Bake for 25 minutes, or until a toothpick comes out clean when inserted into center of brownie.

Notes

 
 
 

Nutrition

Calories: 226kcalCarbohydrates: 29gProtein: 4gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 39mgSodium: 201mgPotassium: 128mgFiber: 3gSugar: 17gVitamin A: 212IUVitamin C: 0.03mgCalcium: 55mgIron: 1mgNet Carbohydrates: 27g
Keyword brownies and Nutella, Nutella brownies recipe, Nutella Chocolate Brownies, skillet brownie
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Chicken Noodle Salad Bowl

by 16 Comments

Chicken Noodle Salad Bowl is a light and flavorful meal packed with lean protein, fresh greens, and tossed in a tangy peanut sauce. It's easy to throw together on a busy night and just as good the next day for lunch.

Chicken Noodle Salad Bowl

One of the biggest changes I made when I started focusing on healthier meals was finding ways to include more vegetables and quality proteins in a way that still felt satisfying. I've always loved the flavors in my Sesame Peanut Noodles, so that inspired this spin using lower carb pasta and ready made chicken strips!

Why You'll Love This Recipe

Quick and Easy: Made with store bought chicken and pantry staples for a dinner that's ready in minutes.

Full of flavor: The Peanut sauce gets an unexpected boost from bottled Italian dressing, adding a little zip to every bite.

Perfect for meal prep: Leftovers keep well and make a great cold lunch the next day.

Chicken Noodle Salad Bowl

Key Ingredients

  • Grilled Chicken Breast Strips: I used grilled and ready chicken strips for convenience and a boost of protein.
  • Low carb pasta: helps keep this meal lighter without giving up that comfort food feel. Dreamfields pasta is an excellent choice.
  • Super greens: a blend of spinach, kale, and chard makes the perfect base.
  • Cilantro and lime: adds freshness and balance to the rich peanut dressing.
  • Italian dressing: the secret ingredient in the peanut sauce, it adds tang and depth.
  • Peanut butter: classic base for the sauce, bringing creamy, nutty flavor.
Chicken Noodle Salad Bowl-2

Ingredient Substitutions

  • Swap low carb pasta with zucchini noodles or rice noodles.
  • Use rotisserie chicken if you don't have grilled strips on hand.
  • Replace Italian dressing with a splash of rice vinegar and soy sauce for a more traditional flavor.

Recipe Variations

  • Add chopped peanuts or cashews for extra crunch.
  • Toss in shredded carrots or red bell peppers for more color and texture.
  • Use tofu instead of chicken for a vegetarian version.
Chicken Noodle Salad Bowl

Shelby's Top Tips

  • Warm the chicken just before tossing it with the noodles so it doesn't cool down the dish too much.
  • If packing for lunch, store the noodles, chicken and sauce mixture separately and mix just before eating.
  • A squeeze of fresh lime over the top of the salad right before serving brightens everything up.

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad can be enjoyed cold or lightly warmed up.

A wooden bowl filled with Asian chicken noodle salad, featuring chunks of chicken, sliced cucumbers, shredded carrots, cabbage, and fresh cilantro, garnished with a lime wedge. A pair of chopsticks rests on top of the bowl, with scattered cilantro leaves around it on a dark surface.

Serving Suggestions

Serve your Chicken Noodle Salad Bowl with these fresh and easy dishes:

Related Recipes from My Kitchen

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 wooden bowl filled with chicken noodle salad, topped with chunks of chicken, cucumber slices, shredded cabbage, carrots, and fresh cilantro. A lime wedge sits on top, with extra cilantro leaves scattered on the dark surface around the bowl.

Chicken Noodle Salad Bowl

Shelby Law Ruttan
This Chicken Noodle Salad Bowl is made with lean grilled chicken, low carb pasta, super greens, and a bold peanut sauce with Italian dressing.
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Salads
Cuisine Asian
Servings 6
Calories 196 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 3 tablespoons water
  • 2 tablespoons soy sauce
  • 1½ tablespoons Wish-Bone® Italian Salad Dressing
  • 1 teaspoon brown sugar
  • ½ teaspoon aleppo pepper
  • 8 ounces grilled chicken diced
  • 6 ounces salad mix , use a power blend of kale and spinach
  • ½ cup diced cucumber
  • ½ cup cilantro chopped
  • 4 ounces low carb pasta noodles , cooked according to package
  • ¼ cup reduced fat peanut butter
  • 1½ teaspoons sesame oil
  • 2 small limes quartered

Instructions
 

  • Mix water, soy sauce, Wish-Bone® Italian Salad Dressing, brown sugar blend, Aleppo pepper, peanut butter, and sesame oil together. If needed, put in microwave for 10 seconds to soften peanut butter. Set aside.
  • Prepare Chicken Breast Strips as per instructions on package. Toss chicken, pasta, and peanut sauce together until chicken and pasta are well coated.
  • Toss pasta mixture together with salad mix and cucumbers. Divide into 6 servings. Top with cilantro and squeeze with fresh lime juice if desired.

Nutrition

Calories: 196kcalCarbohydrates: 18gProtein: 16gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 36mgSodium: 659mgPotassium: 290mgFiber: 1gSugar: 2gVitamin A: 175IUVitamin C: 8mgCalcium: 20mgIron: 1mgNet Carbohydrates: 17g
Keyword Chicken Noodle Salad Bowl
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Bacon Wrapped Potato Wedges

by 56 Comments

Bacon lovers will love these bacon wrapped potato wedges! These make the perfect addition to any appetizer table and are perfect for game day parties as well as holiday gatherings.

Hero image for Bacon Wrapped Potato Wedges.

Bacon wrapped appetizers are always the hit of the party, after all, who doesn't love bacon! These delicious potato wedges have crispy bacon with the outside of the potato crisping up as well and a tender baked potato on the inside.

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❤️ Why you'll love it

✔️ Bacon potato bites are easy finger food for holiday gatherings and game day parties.

✔️ They are super easy to make ahead and reheat quickly in a hot oven, saving on prep time for the party.

✔️ These bacon potatoes recipe brings together two favorites, potatoes and bacon in one simple recipe!

Wedges of red skin, purple, and gold potatoes.

🥘 Ingredients

Yukon gold potatoes, I love the creaminess of the gold potato but feel free to use white, red, purple or russet potatoes if you wish.

Center-cut bacon slices gives more meat and less fat to the dish and it still crisps up nicely!

🔪 Instructions

  1. Preheat oven to 425°. Place a wire rack on a foil lined large baking sheet.
  2. Cut bacon slices in half then wrap 1 slice of bacon tightly around one potato wedge. Secure with a toothpick if needed. Repeat until all potatoes have been wrapped with bacon.
  3. Arrange potato wedges in a single layer on the prepared baking sheet. Sprinkle with salt and black pepper.
  4. Bake at 425° for 35 minutes or until bacon is crisp and browned and potato wedges are cooked through.
Uncooked appetizer bites on a wire rack on top of a cookie sheet.

🥄 Equipment

Sheet pan

Aluminum foil

Wire rack

Chef knife

Toothpicks(optional)

Upclose image of appetizer recipe.

🥫Storage

Store any leftovers in an airtight container in the fridge up to 3 days and in the freezer up to 3 months.

Reheat leftovers in a hot oven or air fryer at 400 degrees for 10 minutes.

📖 Variations

  • Sprinkle the potato wedges parmesan cheese before baking.
  • Mix together the salt and pepper with 1 teaspoon of chili powder to spice up the potato wedge.

💭 Tips

Stretch the bacon slightly and firmly wrap it around the potato wedge.

A white plate with bacon wrapped potato appetizers and a blue cheese dipping sauce to the left.
Can I keep these potato wedges warm in a slow cooker?

You can do this, however, I don't recommend this because the covered slow cooker heat will cause moisture causing the potato and bacon to become soggy.

These Extra Crispy Maple Hot Wings are a delicious game day appetizer!

These Oven Baked Spicy Sweet Potato Fries are fun with their spirals and delicious too!

Bacon Wrapped Water Chestnuts are a holiday favorite, but delicious any time of year.

This Artichoke Bruschetta is great for holiday parties or snacking.

🍽 Serve with…

Serve this bacon wrapped potato wedges recipe with a blue cheese dipping sauce, ranch, or chipotle salad dressing.

🏫 The last word

These bacon wrapped potatoes were originally made in the oven, however, they can also be cooked in the air fryer and get the same crispy, delicious results. Just set the bacon wrapped potatoes in on the air fryer rack or basket and heat at 400 degrees for 5-7 minutes, until hot.

Bacon Wrapped Potato Wedges on a white plate.

Don't forget to check out my Amazon storefront for some of my favorite products!

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

Bacon Wrapped Potato Wedges

Bacon Wrapped Potato Wedges

Shelby Law Ruttan
Bacon Wrapped Potato Wedges - small potatoes, cut into wedges and wrapped in smoky delicious bacon! Serve up with a low-fat blue cheese sauce and you have a perfect game day appetizer.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Appetizers
Cuisine American
Servings 4
Calories 393 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Place a wire rack in an aluminum foil-lined 15- x 10-inch jelly-roll pan.
  • Preheat oven to 425°. Sprinkle potato wedges with salt. Wrap each with 1 bacon slice. Arrange potato wedges in a single layer in prepared pan. Sprinkle with pepper.
  • Bake at 425° for 30 to 35 minutes or until bacon is crisp and browned.

Notes

Double the recipe for dipping sauce (or triple) if desired. You may want extra to have on hand!

Nutrition

Serving: 1/4 recipeCalories: 393kcalCarbohydrates: 40gProtein: 20gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 10gCholesterol: 46mgSodium: 1201mgFiber: 4gSugar: 4g
Keyword Bacon, Bacon Wrapped, Bacon Wrapped Potato Wedges, Potato Wedges
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
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Boozy Sipping Chocolate

by 4 Comments

Hot Chocolate with a kick, something that will warm you up when you have blizzard conditions and are stuck at home! Boozy Sipping Chocolate is a rich indulgence that you can enjoy staying cozy and warm in the comfort of your own home.

Boozy Sipping Chocolate

Our families back home are in the midst of a winter wonderland while we in the upstate area are not. It is not normal for those of us in this part of New York to not have snowy conditions in the winter. This year, those south of us in the city and those North and West of us where our families live have been hit with wintry weather! We have not had weather that has required us to shovel our way out of the house yet this winter and while I like that scenario, it kind of scares me too! I mean, what could be in store for those of us who have been lucky with the winter weather this year?

Boozy Sipping Chocolate

Just because we have had an extremely mild winter here doesn't mean I can't share an occasional indulgence to warm you up. Gather up your ingredients and lets make this Boozy Sipping Chocolate to help keep you all cozy!

Boozy Sipping Chocolate

I made this drink when my in-laws where in the holiday season. My Mother-in-Law absolutely loves her chocolate so I decided a hot beverage made with sipping chocolate was in store for her.  I love coconut flavor so I decided to use a Toasted Coconut Milk in place of the whole milk. This coconut milk has a rich taste but very few calories per serving and I absolutely love it for drink recipes.

Boozy Sipping Chocolate

This beverage is quite rich and one drink is enough to satisfy you. Since it is a sipping beverage, you can sit down with a cup of this and a good book, curl up with a blanket and spend the next hour reading while you sip and stay warm!

Boozy Sipping Chocolate

I do love how chocolate will put a smile on Sharon's face 🙂 If I were back home with her I would definitely make her some more chocolate to comfort her in the midst of their snowy weather!

Boozy Sipping Chocolate
Recipe Type: Hot Beverage
Author: Grumpy's Honeybunch
Prep time:
Total time:
Serves: 4 servings
Warm and indulgent, a little of this delicious sipping chocolate goes a long way. Warm up with a mug today!
Ingredients
  • 1 oz Grand Mariner
  • 1 oz Kahlula
  • 1 oz Bailey's Irish Cream
  • 1 oz Buttershots
  • 1-½ cup toasted coconut milk, heated
  • ½ cup sipping chocolate
Instructions
  1. Mix together liquors. Warm milk until warm to the touch. Stir in sipping chocolate until well combined. Add liquors to milk mixture. Top with whipped cream if desired. Makes 4 servings.
Serving size: ¼ recipe Calories: 154 Fat: 3 Saturated fat: 2 Carbohydrates: 23 Sodium: 99 Fiber: 3 Protein: 2 Cholesterol: 3

 

Spicy Miso Noodle Soup with Tofu and Mushrooms

by 18 Comments

A warm bowl of miso noodle soup is always a comfort, and this version has a spicy twist that makes it extra special. With a rich broth, tender noodles, and oven baked tofu, it's a meal that feels light yet satisfying.

Spicy Miso Noodle Soup topped with tofu, mushrooms, and sliced jalapenos.

This soup reminds me of the type of dish I like to make when I want something quick but flavorful, much like my Asian Chicken Noodle Soup, or Green Bean Soup. Both bring comfort to the table, just like this recipe does.

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Why You'll Love This Recipe

Flavor packed: the miso broth combined with mushrooms, sesame, and a kick of sriracha makes every spoonful bold and satisfying.

Balanced meal: with protein rich tofu, noodles, and vegetables, this soup has everything you need in one bowl.

Customizable: you can adjust the spice, swap toppings, or make it your own with different vegetables and sauces.

Key Ingredients for Spicy Miso Soup

See the recipe card below for a complete list of ingredients and instructions.

Cubes of diced tofu on a wooden cutting board.
  • Miso broth: the base of the soup, full of umami flavor and warmth.
  • Shiitake mushrooms: rehydrated dried mushrooms add depth and a slightly smoky flavor.
  • Extra firm tofu: baked until golden and crisp, giving the soup a hearty bite.
  • Rice noodles: soft and slurpable, perfect for soaking up the broth.
  • Cilantro and Jalapeno: fresh toppings that brighten the flavors and add spice.

Ingredient Substitutions

  • Use ramen noodles instead of rice noodles for a heartier texture.
  • Try baby bella mushrooms in place of shiitakes mushrooms.
  • Swap tamari for soy sauce to make this recipe gluten free.

Variations on Spicy Miso Noodle Soup

  • Vegetable boost: add bok choy, spinach, or shredded carrots to the broth.
  • Egg topper: finish with a soft boiled egg for extra protein.
  • Seafood version: stir in cooked shrimp or scallops instead of tofu.
Golden brown roasted tofu cubes on a baking sheet.

Tips for Perfect Roasted Tofu

  • Press tofu well: removing excess water helps it crisp instead of steam.
  • Flip halfway: stirring during backing keeps the cubes evenly browned.
  • Season generously: let the soy sauce, srirach, and sesame oil coat every side.

How to Store and Reheat

Store leftover broth, noodles, and toppings separately ini the fridge for up to 3 days. Reheat the broth on the stove until hot, then add noodles and toppings just before serving so they stay fresh.

Miso Tofu Noodle Soup

Serve With...

This spicy miso noodle soup pairs perfectly with other simple Asian-inspired dishes. Try serving it with Turkey Lettuce Wraps, Crab Rangoon, or Air Fryer Egg Rolls.

More Easy Asian Recipes You'll Love

If you enjoy this soup, you might also like my Asian Drumsticks, Venison Eggroll In a Bowl, Garlic Scallion Noodles, and Butternut Squash Summer Rolls.

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

Miso Tofu Noodle Soup

Shelby Law Ruttan
This spicy miso noodle soup is a quick, flavorful meal with miso broth, roasted tofu, and mushrooms, finished with fresh toppings and a spicy kick.
No ratings yet
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizers, Soup
Cuisine Asian
Servings 4
Calories 199 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Pre-heat oven to 425 degrees.
  • Toss diced tofu, sesame oil, sriracha sauce, and soy sauce until tofu is coated. Spray a cookie sheet with cooking spray and place tofu on cookie sheet in a single layer. Bake 10 minutes. Stir. Bake 10 minutes more. Stirring one more time in the last 10 minutes. Remove from oven and set aside.
  • While tofu is baking, bring miso broth to a simmer. Add reconstituted Shiitake Mushrooms and the water you used to reconstitute the mushrooms with to the broth. Keep at a low simmer.
  • Cook rice noodles according to package. Rinse with cool water and drain. Divide rice noodles up between 4 soup bowls.
  • Cover noodles with broth. Place toppings on the soup in thirds. Scoop some mushrooms from the broth and lay on top of the noodles in one third, then do the same with tofu and cilantro.
  • Garnish with jalapeno slices, hoisin sauce and additional sriracha if using.

Nutrition

Calories: 199kcalCarbohydrates: 28gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 1381mgPotassium: 302mgFiber: 1gSugar: 3gVitamin A: 776IUVitamin C: 4mgCalcium: 39mgIron: 2mgNet Carbohydrates: 27g
Keyword Asian noodle soup, easy miso soup recipe, miso broth soup, Miso Noodle Soup, Shiitake miso soup, Spicy Miso Noodle Soup, tofu miso soup
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Chicken BBQ Nachos

by 12 Comments

These Chicken BBQ Nachos are a super yummy and easy recipe to make when you aren't feeling motivated to cook and is the perfect game day recipe. Popcorn chicken is coated in a spicy sweet homemade barbecue sauce layer of tortilla chips and veggie toppings then drizzled with melted cheese on top of the nachos.

The whole family will love this bbq chicken nachos recipe and will request it often! It's a great addition to movie and pizza night and this nacho recipe is easy to double for a larger gathering.

Upclose image of chicken bbq nachos on a black plate.
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❤️ Why you'll love it

✔️ It makes a great meal for two but a tasty appetizer for 4-6!

✔️ Making this chicken bbq nachos recipe is so easy and the result tastes like you are sitting at your favorite restaurant watching the big game!

✔️ These are the best nachos with delicious flavors and a great way to throw together a meal or snack fast.

Popcorn chicken pieces on a baking sheet.

🥘 Ingredients

Popcorn chicken pieces

Brown sugar

Canned sloppy joe sauce

Crushed red pepper flakes

Shredded cheese

Garlic powder

Milk

Lettuce

Tomato

Sour cream or greek yogurt

Green Onions

Fresh jalapenos

Tortilla chips

Cilantro

Homemade bbq sauce in a saucepan.

🔪 Instructions

  1. Preheat the oven and place the popcorn chicken on the baking sheet; cook until done, according to package instructions.
  2. Pour the canned sloppy joe sauce in a large saucepan over medium heat, Stir in the brown sugar and crushed red pepper flakes until sugar has dissolved. Heat until almost at the boiling point then turn heat down to low and simmer for 5 minutes.
  3. While the chicken and sauce are cooking, prepare the tomatoes, onion, jalapeno, and lettuce.
  4. Remove the chicken from the oven and toss in a large bowl with the homemade bbq sauce.
  5. Melt colby jack cheese and milk in the microwave for 1 minute in 30 second intervals, stirring after each interval and the cheese melts.
  6. On a large plate, place an even layer of crispy tortilla chips, then layer as follows with the ayer platter with chips, top with lettuce, chicken, cheese sauce, fresh tomatoes, onion, jalapeno and sour cream. Garnish with chopped cilantro.

🥄 Equipment

Baking sheet

Microwave safe bowl

Box Shredder

Kitchen knife

Wooden mixing spoon

Lettuce, tomato, jalapeno and green onion on a cutting board.

🥫Storage

Store leftover bbq chicken nachos in an airtight container in the fridge up to 3 days.

📖 Variations

  • Substitute shredded leftover chicken for the popcorn chicken, I like to use leftovers from rotisserie chicken.
  • Saute chicken breasts that has been cut into pieces in a large skillet with 1 tablespoon olive oil and use in place of the popcorn chicken.
  • Use your favorite types of cheeses for the cheese sauce. Some good choices would be sharp cheddar cheese, pepper or monterey jack cheese, or a creamy buttery gouda cheese.
  • Sprinkle the top of the barbecue chicken nachos with some crispy bacon pieces.

💭 Tips

  • Buy the cheese in a brick and shred it yourself. This will eliminate any starches coating the shreds of cheese and it will melt easier and smoother.
BBQ Chicken Nachos on a black plate.

Use leftover pulled pork make this Pulled Pork Nachos recipe.

Nacho Cheese Kale Chips make a tasty snack!

🍽 Serve with...

Serve these chicken bbq nachos on game day or pizza night with your favorite beverages.

Use any leftover chicken to make a bbq chicken pizza!

Don't forget to check out my Amazon storefront for some of my favorite products!

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 bbq chicken nachos.

BBQ Chicken Nachos

Shelby Law Ruttan
These Chicken BBQ Nachos are an easy and delicious recipe to put on the table with very little effort.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Course Appetizers
Cuisine American
Servings 4
Calories 679 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat the oven and place the popcorn chicken on the baking sheet; cook until done, according to package instructions.
  • Pour the canned sloppy joe sauce in a large saucepan over medium heat, Stir in the brown sugar and crushed red pepper flakes until sugar has dissolved. Heat until almost at the boiling point then turn heat down to low and simmer for 5 minutes.
  • While the chicken and sauce are cooking, prepare the tomatoes, onion, jalapeno, and lettuce.
  • Remove the chicken from the oven and toss in a large bowl with the homemade bbq sauce.
  • Melt colby jack cheese and milk in the microwave for 1 minute in 30 second intervals, stirring after each interval and the cheese melts.
  • On a large plate, place an even layer of crispy tortilla chips, then layer as follows with the ayer platter with chips, top with lettuce, chicken, cheese sauce, fresh tomatoes, onion, jalapeno and sour cream. Garnish with chopped cilantro.

Nutrition

Calories: 679kcalCarbohydrates: 75gProtein: 22gFat: 32gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 67mgSodium: 1084mgPotassium: 189mgFiber: 5gSugar: 11gVitamin A: 2609IUVitamin C: 7mgCalcium: 238mgIron: 1mg
Keyword BBQ Chicken Nachos, Chicken BBQ Nachos
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Berry Banana Smoothie

by 1 Comment

A combination of fresh and frozen fruit, coconut water, and chia seeds make this Berry Banana Smoothie delicious and nutritious! High in fiber, low in sugar this filling drink will sustain you all morning.

Berry Banana Smoothie

Berry Banana Smoothies are very simple to make and so good for you. I found a way to make this drink help us feel full enough to last the morning by using Chia Seeds! I love the fact that these little seeds also are packed full of fiber.

Berry Banana Smoothie

You might think that eating fruit is out if your a diabetic. That is not the case. However, you should make the choice to eat fresh or frozen fruit over dried fruit or fruit that has been canned in a syrup. If you go with canned, be sure its not in a syrup.

Berry Banana Smoothie-5 for post

I choose leave on the skin of fruit like apples. There are a lot of nutrients in the skin. I buy organic apples and still wash them before using. If you buy non-organic I highly recommend removing the skin from the apples.

Berry Banana Smoothie

I place all of the ingredients in my Nutri Bullet and smooth away!

Berry Banana Smoothie

I love how deliciously frosty this drink is, however you can go with only fresh fruit and have a less icy drink if you prefer. I love the cold that comes with the drink.

The recipe below is basically what I did for this particular drink. The best thing about making smoothies is you can add whatever you want to it. I have used avocado, kale, greek yogurt, almond milk, coconut water, and assortments of fruit as well as flax seed and nuts. What combinations would you use?

Disclaimer: This post contains affiliate links for the Nutri Bullet that I use.

Banana Berry Smoothie
Author: Grumpy's Honeybunch
Nutrition facts are approximate due to the fruit you may use. Please use my nutrition information for this post only as a loose guide.
Ingredients
  • ½ cup frozen fruit (I used a berry mixture and a couple chunk of banana)
  • 1 tablespoon chia seed
  • 2 sugar substitute packets
  • ½ red delicious apple
  • ½ cup coconut water (more if needed)
Instructions
  1. Place fruit, chia seed, sugar substitute and coconut water in Nutri-Bullet or blender. Blend until smooth. Serve.
Calories: 248 Fat: 5 Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 45 Sugar: 28 Fiber: 10 Protein: 3 Cholesterol: 0

 

Spicy Poutine Potato Skins

by 23 Comments

Ground venison in a gravy made with spicy black bean chili sauce and tossed with some mixed vegetables and salty cheese curds make these Spicy Poutine Potato Skins a complete meal! I'm so excited to bring this recipe to you sponsored by Idaho® potatoes and the Sunday Supper Movement!

Spicy Poutine Potato Skins

Our theme for our post today is "Let's Poutine"! We were instructed to make a poutine recipe using Idaho® potatoes. The challenge comes in with the term "no French fries" to be used! I'm very excited and anxious to see all of the creations that inspired minds came up with today!

Spicy Poutine Potato Skins

Growing up in northern New York along the Canadian border, Poutine was a familiar term to us. Those of us who grew up in my area were extremely familiar with Cheese Curds fresh made from the cheese factory.

Spicy Poutine Potato Skins

There were certain days of the week that you could call in an order and stop by to pick the cheese up fresh the day it was made. Those days were some of the most looked forward to days of my young life!

Baked potato shells.

When brainstorming for this recipe, my mind went to my spicy/sweet mode. I love having a little sweet with my heat and I also love a little salt with my sweet. Grumpy suggested I use ground venison. I went that way because it makes sense to do so considering we have a freezer full of venison!

Cooking venison in a cast iron skillet.
Cheese curd on top of a cooked ground venison mixture.

Some of my favorite flavors are Asian-inspired and one of my favorite ways to spice up recipes is with a spicy black bean chili sauce. I used the chili sauce as my spicy, a tiny bit of brown sugar substitute as my sweet to complement that spice, and the cheese curd as the salty component and put it all in a potato skin bowl. Oh my! This was one of the most flavorful potato skins I have ever eaten!

Spicy ground venison mixture with veggies and cheese curds.

We will definitely be eating this again and considering the gorgeous Idaho® potatoes I had were fairly large, we made these into a meal. You could easily make these into an appetizer by slicing the potatoes into rounds and baking them and turn it into a nacho dish as well!

Spicy Poutine Potato Skins on a white plate.
Spicy Poutine Potato Skins

This post is sponsored by the Idaho® Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Be sure to follow the Idaho® Potato Commission on their social channels!

Idaho® potatoes on: Facebook | Twitter | Instagram | Pinterest

BBQ Veggie Pulled Pork Potato Skins

Steak and Potato Pizza - Hearty and Delicious

Homemade Potato Chips - Window Pane

Spicy Asian Venison Bowl

Bourbon Butter Venison Steak Tips

Don't forget to check out my Amazon storefront for some of my favorite products!

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

Spicy Poutine Potato Skins with Ground Venison

Shelby Law Ruttan
A delicious sweet and spicy bite, a fusion of poutine, baked potato, and ground venison with sweet and spicy asian flavors.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Appetizer
Cuisine Fusion
Servings 8
Calories 241 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the potatoes:

For the filling:

Instructions
 

  • Preheat oven to 450°F.
  • Scrub potato and pat dry with paper towel. Rub olive oil over top of potatoes and sprinkle with salt and pepper. Bake 45 minutes or until tender when tender when gently squeezed in the middle of the potato. Cool completely.
  • Over medium heat in a skillet, brown ground meat, onion and garlic in olive oil cooking until meat is no longer pink. Add frozen mixed vegetables and simmer 2-3 minutes.
  • In a measuring bowl, mix together soy sauce, chicken broth, black bean chili paste, brown sugar substitute and mirin. Stir until combined and add to ground meat mixture. Bring to a low boil and simmer 1-2 minutes.
  • Stir together cornstarch and water. Add to ground meat mixture and cook until broth is clear (about 1-2 minutes). Remove from heat and cover to keep warm.
  • Pre-heat broiler on high. Slice potato in half and scoop out pulp leaving ¼ inch shell. Save potato pulp for another use.
  • Spray the inside of potato skin with butter spray. Place potato skins on a cookie sheet lined with aluminum foil and place under broiler. Broil about 2-3 minutes or until skins begin to brown.
  • Fill each shell with meat mixture. Return to oven and broil another 2-3 minutes. Serve with sriracha drizzle.

Nutrition

Calories: 241kcalCarbohydrates: 27gProtein: 13gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 38mgSodium: 584mgPotassium: 668mgFiber: 2gSugar: 2gVitamin A: 581IUVitamin C: 9mgCalcium: 127mgIron: 2mg
Keyword Poutine Potato Skins
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pork Loin Steaks with Cranberry Tarragon Sauce

by 9 Comments

Juicy Pork Loin Steaks are pan-seared to perfection, then draped in a rich, slightly sweet cranberry tarragon sauce made with cherry-infused dried cranberries. This elegant dish is surprisingly simple to make and perfect for a weeknight dinner or a special occasion.

Pork Loin Steaks covered with a Cranberry Tarragon sauce and roasted garlic served on a white plate.

The inspiration for this recipe comes from classic holiday flavors-and the fact that pork pairs well with sweet and savory flavor combinations. Fresh tarragon adds a delicate anise-like note that perfectly balances the sweet-tart cranberries, making every bite unforgettable!

[feast_advanced_jump_to]

Why You'll Love Pork Loin Steaks

Perfectly balanced flavors - Savory pork pairs beautifully with the tart-sweet cranberry sauce.

Great for any occasion - Elegant enough for a dinner party, yet simple enough for a weeknight meal.

Versatile - Works with various side dishes, from mashed potatoes to roasted veggies.

Ingredients

Seasoned Pork Loin Steaks before cooking.

How To Make Pork Steaks with Cranberry Tarragon Sauce

Seared Pork Loin Steaks with Tarragon and garlic in cast iron skillet.

Step 1

Sear pork in hot cast iron skillet. Flip pork and place skillet in oven.

Pork Loin Steaks with Cranberry Tarragon Sauce

Step 2

Whisk together brown sugar, cornstarch, chicken broth, and balsamic vinegar over medium heat. Bring to a boil and cook for 1 minute until thickened. Add cranberries

Tarragon Balsamic Sauce in a pot sprinkled with fresh tarragon.

Step 3

Whisk fresh tarragon into the sauce to finish. Serve over top of pork loin steaks.

I been loving my cast iron skillet (affiliate link) for stove-top and oven use. For these pork tenderloin steaks I did a pan sear, tossed in some garlic cloves and fresh tarragon, then placed them in the oven to finish off.

Substitutions

Fresh tarragon → Fresh thyme or rosemary - Different herbal notes but still delicious.

Pork loin steaks → Chicken breasts or boneless thighs - The sauce pairs wonderfully with poultry.

Cherry-infused dried cranberries → Regular dried cranberries + a splash of cherry juice - Keeps the depth of flavor.

Variations

Extra tangy - A spoonful of Dijon mustard adds a nice sharpness to the sauce.

Creamy version - Stir in a splash of heavy cream to the sauce for a rich, velvety finish.

Spiced cranberry sauce - Add a pinch of cinnamon or allspice for a warm, holiday-inspired twist.

Wine-infused sauce - Replace some of the broth with a dry white wine for extra depth.

Pork Loin Steaks with Cranberry Tarragon Sauce

Top Tips for Perfect Pork Loin Steaks

Let it rest for 5 minutes before slicing to keep the juices in.

Pat the pork dry before seasoning to get a perfect sear.

Don't overcook - Pork is best at 145°F for juicy results.

How to Store

Fridge: Store leftovers in an airtight container for up to 3 days.

Serving Suggestions

Over mashed potatoes or buttery rice to soak up the sauce.

With air fryer asparagus or green beans for a balanced meal.

Paired with a light salad for a fresh contrast.

When you make these Pork Loin Steaks with Cranberry Tarragon Sauce, 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

Pork Loin Steaks with Cranberry Tarragon Sauce

Pork Loin Steaks with Cranberry Tarragon Sauce

Shelby Law Ruttan
Tender pork loin steaks topped with a cherry-infused cranberry tarragon sauce-savory, sweet, and absolutely delicious!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4
Calories 266 kcal

Equipment

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Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees.
  • Heat olive oil in cast iron skillet over medium high heat until hot.
  • Add seasoned pork hot skillet and sear about 3-4 minutes, or until a nice brown crust has formed on the bottom of steaks.
  • Flip steaks and place in oven for 15 minutes, or until pork reached internal temperature of 160 degrees F.
  • While steaks are in the oven, prepare pan sauce.
  • In a small saucepan over medium high heat, whisk together the brown sugar, cornstarch, and chicken broth until smooth.
  • Add the vinegar, the dried cranberries, fresh tarragon and salt to taste.
  • Simmer sauce for 15 minutes, stirring occasionally.
  • Serve the sauce over pork.

Notes

 

Nutrition

Calories: 266kcalCarbohydrates: 21gProtein: 26gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 73mgSodium: 677mgPotassium: 474mgFiber: 1gSugar: 17gVitamin A: 23IUVitamin C: 0.3mgCalcium: 22mgIron: 1mgNet Carbohydrates: 20g
Keyword Pork Loin Steaks, Pork Loin Steaks with Cranberry Tarragon Sauce
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Venison Street Tacos

by 28 Comments

Chipotle seasoned venison tenderloin pieces on a bed of shredded cabbage and avocado cream, topped off with a fresh and delicious strawberry salsa. These Venison Street Tacos are my contribution to the current street taco trend.

This Venison Street Tacos post is sponsored by Florida Strawberry Growers Association in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Venison Street Tacos

Street Tacos seem to be a big thing right now and I can totally get why they are. They are smaller, easier to handle and super delicious. I've had them a couple of times in the last few months when eating out and decided that it was time to make some at home with Venison as the protein.

Hence, Venison Street Tacos were born. Adding a fresh fruit to the topping of a taco is a perfect mix. I feel like we have a nutritional powerhouse right here. Lean protein and strawberries high in super antioxidant vitamin C are a great combination in this street taco.

Venison Street Tacos

Whenever I have something with some heat, I love to add something that gives a sweet contrast. Strawberry Salsa seemed to be the perfect addition to add that sweet factor.

I love strawberries and am so happy that we are able to get Florida Strawberries in New York right now! When I went shopping for these, I made sure to buy two containers. I just knew that if I didn't I would wish I had!

Venison Street Tacos6

What I Learned

While doing some research on strawberries nutritional content, I discovered that just one serving was 160% of the recommended daily value for Vitamin C!

I also discovered that they have 2 grams of fiber in one serving, that they can improve heart health, lower the risk of some cancers, and lower blood pressure. I'd say there are more than just delicious reasons for eating strawberries! They are overall great for your health!

Venison Street Tacos5

The Strawberry Salsa on these Venison Street Tacos worked very well. The heat from the chipotle seasoning used on the venison combined with the fresh cooling strawberry salsa was perfect. I also made a cilantro and avocado cream for these tacos to help cool down the spicy side of the meat.

Venison Street Tacos2
Venison Street Tacos

Grumpy will usually give me grief when he finds out my intentions are to feed him anything with the word "taco" in it. Especially if it is anything away from the norm for a taco. (In his opinion anyway!) But, he has been doing really well allowing me to feed him healthier due to necessity on his part so even though he didn't like the "sound" of what I was making, he said he would try them anyway.

Venison Street Tacos1

It turns out he ate four Venison Street Tacos. Enough said. I think you need to go make these right after you take a look at some of the other great recipes created with Florida Strawberries!

Related Recipes

Sweet & Spicy Pulled Pork Tacos

Mexican Street Tacos | With Flank Steak

Easy Pork Street Tacos

Frozen Strawberry Daiquiri

Strawberry Rhubarb Chipotle BBQ Sauce

Venison Meatballs are a simple oven baked recipe.

Homemade Venison Sloppy Joes are a sweet and spicy take on a classic recipe!

If you give this 4-bean salad a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know if you kept the heat mild or went all in with the jalapenos. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!

📖 Recipe

Featured Image for venison street tacos.

Venison Street Tacos with Strawberry Salsa

Shelby Law Ruttan
Chipotle spiced venison steaks strips are served in flour street tacos topped with strawberry salsa and avocado cream.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Mexican
Servings 6
Calories 327 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the meat:

For the salsa

For the avocado cream

Additional ingredients

Instructions
 

For the meat

  • In a medium bowl, mix together the venison slices, chipotle powder, garlic powder, onion and salt.
  • Coat a hot skillet with cooking spray. Add the venison mixture and cook over medium heat for 7 minutes, until venison is cooked through.

For the salsa

  • In a medium sized bowl add the strawberries, jalapeno, red onion and lime juice. Stir to combine and set aside.

For the avocado cream

  • In food processor or blender add avocado, sour cream, lime juice and cilantro leaves. Process until creamy. Add salt to taste if desired.

Nutrition

Calories: 327kcalCarbohydrates: 37gProtein: 23gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 71mgSodium: 690mgPotassium: 572mgFiber: 4gSugar: 6gVitamin A: 377IUVitamin C: 44mgCalcium: 148mgIron: 5mg
Keyword Venison Street Tacos
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Cookie Butter Toffee Dip

by 21 Comments

Cookie Butter Toffee Dip

This shop has been compensated by Collective Bias, Inc. and its advertiser.
All opinions are mine alone. #EasyHolidayEats #CollectiveBias

This delicious recipe for Cookie Butter Toffee Dip is so simple and it is made with only four ingredients! This is a festive addition to your special holiday party and is the best recipe for a dessert dip that I have made to date!

Cookie Butter Toffee Dip

This year is a very special Christmas for us! Both of the boys will be home and under our roof for one night together. I know one night doesn't sound like much but its enough to make me happy!

Grumpy and I decided to give our little party a trial run and create a dessert recipe that would be festive and delicious.  I stopped at Walmart on my way home and grabbed a few Red Baron® Thin & Crispy Pizzas from the frozen pizza aisle for our dinner and made the Cookie Butter Toffee Dip served with fresh cut apples as our dessert.

Cookie Butter Toffee Dip Collage

We've planned a little get together with my Aunt and her sons for when the boys are home. I'm super excited about it because the new babies in the family will be here too! This will be a Christmas for me to remember and probably one of the most special ones for me since we don't get this too often now the kids are grown up and we all live miles apart.

The  Red Baron® Thin & Crispy pizzas are are great item to have for gatherings. I baked all 3 in my oven at the same time and then cut them into small pieces to make it easy to eat as finger food.  The Cookie Butter Toffee Dip quickly became a family favorite!

Cookie Butter Toffee Dip

The one thing I look forward to is having delicious food that takes little time and effort so I can spend as much time visiting, hugging and yes, even smooching on the ones that I love the most!

 

Cookie Butter Caramel Swirled Brownies

Cookie Butter Crispy Creme Bars

Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze

Cookie Butter Fudge

Don't forget to check out my Amazon storefront for some of my favorite products!

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

Cookie Butter Toffee Dip

Shelby Law Ruttan
Sweet and creamy with bits of toffee, this cookie butter toffee dip has a slight hint of cinnamon and is perfect for dipping sliced apples.
5 from 1 vote
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Prep Time 5 minutes
Total Time 5 minutes
Course Appetizers
Cuisine American
Servings 16
Calories 184 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Blend the cream cheese In a medium bowl using an electric hand mixer until smooth.
  • Add the cookie butter and brown sugar. Mix until combined.
  • Stir in the toffee pieces.

Nutrition

Serving: 2tablespoonsCalories: 184kcalCarbohydrates: 15gProtein: 2gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 23mgSodium: 56mgPotassium: 25mgSugar: 12gVitamin A: 276IUVitamin C: 1mgCalcium: 18mgIron: 1mg
Keyword Cookie Butter Toffee Dip
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Candy Cane Cookies

by 2 Comments

These Candy Cane Cookies are a peppermint-flavored cookie dough that is twisted into a candy cane shape. This Christmas cookie recipe is a delicious and fun peppermint flavored sugar cookie to make with the kids.

Every holiday season, mom and I would make several trays of Christmas cookie recipes and would share them with friends and family. These are great for cookie exchanges, hostess gifts, and more.

Candy Cane Cookies on a Christmas Plate

As a little girl, getting my hands in the cookie dough and rolling it out, twisting the dough together to make a Candy Cane shape was so fun!

Making these cookies can be a time-consuming job, but if you have little ones, it is a very fun holiday recipe to make with your children on a winter afternoon!

a red and white ball of cookie dough

Ingredients

As an Amazon Associate, I earn from qualifying purchases from affiliate links.

Unsalted butter

Powdered sugar (also known as confectioner's sugar)

Vanilla and Peppermint extract, this is the brand I like to use.

Large Egg

Salt

Flour

Red food coloring, I like to use this brand of gel food coloring.

colored rolled cookie dough ropes lined up together

Instructions

  1. In a large bowl, using a hand mixer or in the bowl of a stand mixer with a paddle attachment, cream together the butter and the powdered sugar at medium speed until fluffy.
  2. Add the egg, vanilla and peppermint extract, and salt. Mix until well combined.
  3. Add the flour and mix until well combined.
  4. Divide the cookie dough in half and stir the red food coloring into ½ of the dough portion. Wrap in plastic wrap and chill for up to 30 minutes.
  5. Remove the dough from the refrigerator and preheat the oven to 375 degrees.
  6. Divide the red dough and the white dough into 1 teaspoon portion sizes. Roll each portion of dough into a 4" rope.
  7. Place 1 white and 1 red rope side by side and twist them together, pinching the ends to seal. Form the twisted rope into a candy cane. Place the cookies 2" apart on a baking sheet that has been lined with parchment paper.
  8. Bake for 8 minutes or until cookies are firm to the touch. Remove and cool on a wire rack.
  9. Store the cookies in an air-tight container for up to 1 week on the counter and 3 months in the freezer.
Twisting the candy cane dough ropes

Equipment

Mixing Bowls

Rubber Spatula (to scrape the side of the bowl)

Cooling Rack

Silicon mat or parchment paper

Candy Cane Cookies

Variations

  • Substitute butter flavored shortening for the butter.
  • Sprinkle crushed candy cane over top of the candy cane cookies before baking.
  • Substitute different flavors for the peppermint (ie: cherry, raspberry, almond)
Candy Cane Cookies

Top Tips for the Candy Cane Cookie Shape

  • Warm dough is hard to twist. Keep the dough chilled by keeping part of the dough in the refrigerator as you make the candy cane cookies.
  • Dust the counter top with some flour and quickly roll the portioned dough with both hands a few times back and forth until they are 3 inches long.
  • Pinch both ends of the candy cane cookie dough ropes together. Then, roll it away from you on the left-hand side. Then roll it towards you on the right-hand side. Once the twist is in there, lightly roll it on the board back and forth a few times to help the dough stick together better.
  • Don't worry if the Candy Cane Cookies don't look perfect or if your twist is a little loose. They still turn out good, even if you're not consistent with the twisting. 
  • Adding a little more flour with the rolling makes it easier to keep the dough stiffer as it is being twisted
Candy Cane Cookies

More Christmas Cookie Recipes

Poinsettia Ball Cookies 

Snowman Cookies 

Hazelnut Thumbprints

Raspberry Thumbprint Cookies

Eggnog Thumbprints Cookies

Italian Christmas Cookies

Mocha Toffee Chip Cookies

Pecan Pie Thumbprints

*If you made these Candy Cane Cookies, please give them a star rating*

📖 Recipe

Candy Cane Cookies

Shelby Law Ruttan
Candy Cane Cookies are a classic Christmas cookie made with flavored dough twisted into a candy cane shape.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 8 minutes
Chill Time 30 minutes
Total Time 53 minutes
Course Desserts
Cuisine American
Servings 48
Calories 134 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a large bowl, using a hand mixer or in the bowl of a stand mixer with a paddle attachment, cream together the butter and the powdered sugar at medium speed until fluffy.
  • Add the egg, vanilla and peppermint extract, and salt. Mix until well combined.
  • Add the flour and mix until well combined.
  • Divide the cookie dough in half and stir the red food coloring into ½ of the dough portion. Wrap in plastic wrap and chill for up to 30 minutes.
  • Remove the dough from the refridgerator and preheat the oven to 375 degrees.
  • Divide the red dough and the white dough into 1 teaspoon portion sizes. Roll each portion of dough into a 4" rope.
  • Place 1 white and 1 red rope side by side and twist them together, pinching the ends to seal. Form the twisted rope into a candy cane. Place the cookies 2" apart on a baking sheet that has been lined with parchment paper.
  • Bake for 8 minutes or until cookies are firm to the touch. Remove and cool on a wire rack.
  • Store the cookies in an airtight container for up to 1 week on the counter and 3 months in the freezer.

Nutrition

Serving: 2cookiesCalories: 134kcalCarbohydrates: 15gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 20mgSodium: 12mgSugar: 5g
Keyword Candy Cane Cookies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Prime Rib Roast with Brussels Sprouts

by 24 Comments

This post is sponsored by Certified Angus Beef® Brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

 

A juicy, tender and perfectly seasoned and cooked Prime Rib Roast recipe is my latest result with the #RoastPerfect app. Let's face it. Roasting meat can be a touchy thing! For that reason using the app and choosing Certified Angus Beef® Brand, the highest quality meat on the market is priority for me.

Prime Rib Roast

 

 

When the holidays get here one thing I think all cooks like to do is come up with something delicious, beautiful and impressive to put on the table like a perfectly roasted Prime Rib Roast! I have always been impressed with what I have seen others make and always wanted to do so myself. This year I had my opportunity thanks to Certified Angus Beef® Brand and Sunday Supper Movement.

 

Prime Rib Roast

 

Over the last five years my opportunity to cook for a crowd for a holiday meal has dwindled. Since we moved out of our home area I have had less motivation to cook a holiday meal when its is just the two of us. Distance has made it rough on my ability to entertain my family. Discovering the #RoastPerfect App has given me more of a desire and made it easy to still entertain even if it is just Grumpy and me due to the fact I an just input the size of roast I am roasting and all the directions as well as roasting time is right there for me to use as my guide!!

 

Prime Rib Roast

Prime Rib Roast

 

In previous posts I stated how I was intimidated by roasting because my meat would come out too dry. The last 3 times I made a roast and used this app, I have not been disappointed and my most recent experience is the best one yet!

 

Prime Rib Roast

 

My in-laws decided to come to our home for a visit so I decided to attempt a more special roast cut this time and promptly stopped in at my local Price Chopper and ordered a semi boneless Prime Rib Roast. I tested this app on a couple of different roasts prior and both times the roasts turned out perfectly done.

 

Prime Rib Roast

 

My Mother-in-Law watched me prep the meat for roasting and saw that I was using the app as a guide.  She thought it was so cool that I could pick the cut I was roasting and decide what size roast I needed for the number of people serving. I also used the cooking guide for roasting with Chef Michael for a visual instruction on how to prep and roast the beef.

 

Sirloin Roast with Red Wine Onion GravyPrime Rib Roast on Roast Perfect App

Holiday Roasting Tips from Certified Angus Beef

 

 

 

 

 

 

 

 

 

 

She watched as I entered the weight of the roast, and retrieved the the directions with a timer to set for the entire process. She was so impressed she immediately downloaded the app onto her phone! I also made sure to show her where to find the recipe section and the featured blogs on the app.

 

 

Prime Rib Roast

 

 

After just 15 minutes in the oven at 450, the "searing time", the house was already beginning to smell absolutely wonderful! I used a rub I made while on my Certified Angus Beef® Brand visit in Ohio. The anticipation of eating this roast just grew and several times it was heard in the house how good it smelled and how we couldn't wait to try it!

 

Prime Rib Roast served with a side of Brussels Sprouts

 

While we were waiting for the Prime Rib to roast to perfection I made slightly adapted a recipe I found on the app for Brussels Sprouts. Certified Angus Beef® Brand made their recipe for us during our #SundaySupper event and this recipe changed my mind entirely about eating them!

 

Prime Rib Roast

 

I hope you will take my experience and download the #Roast Perfect app. Then, make your family feel special with a Certified Angus Beef® Brand roast that you roasted to perfection for them this holiday season!

Prime Rib Roast

 

Sirloin Roast with Red Wine Onion Gravy

 

 

Sirloin Roast with Red Wine Onion GravyBe sure to visit Certified Angus Beef® Brand's website and follow them on their social media channels!

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Follow Certified Angus Beef ® brand's board Roast Perfect on Pinterest.

Use the Certified Angus Beef® Brand Store Locator to find your local retailer!

 

 

Prime Rib Roast with Brussels Sprouts
Author: Grumpy's Honeybunch
Serves: 4-6 servings
This Brussels Sprouts recipe is an adaptation from the Certified Angus Beef Brand recipe found on their app.
Ingredients
  • Santa Maria Rub for Prime Rib Roast:
  • ½ cup coarse kosher salt
  • ½ cup cracked black pepper
  • ¼ cup granulated honey (or granulated raw sugar)
  • 1 tablespoon granulated garlic
  • 1 tablespoon onion powder
  • Brussels Sprouts Recipe:
  • 3 slices center cut bacon, diced
  • 3 tablespoons pecan pieces, chopped
  • 1-½ pounds Brussels sprouts, trimmed and sliced in half.
  • Salt and Pepper to taste
  • 1 tablespoon Balsamic Vinegar
  • 3 tablespoons Pomegranate seeds.
Instructions
  1. Pre-heat oven to 450 degrees.
  2. Mix together the ingredients for the rub. Use approximately 1 tablespoons of Rub per pound for the roast. I used 5-⅕ tablespoons. Rub the roast with Santa Maria Rub coating well.
  3. Place roast in oven and set app timer. The timer will run for 15 minutes. After the 15 minutes you will reduce the oven temperature to 325 degrees and continue roasting for approximately 2 hours and 36 minutes. Check the roast temperature with an instant read thermometer inserted into the center of thr roast to be sure it is at the doneness you want it to be. Remove roast from the oven and let it rest for 15 minutes.
  4. To make the Brussels Sprouts:
  5. In a large skillet, cook bacon pieces until almost crispy. Add pecans and continue to cook until bacon has crisped. Be careful to not over brown pecan pieces. Remove from skillet and set aside.
  6. Add Brussels Sprouts to skillet, season with salt and pepper. Cook on high 2-3 minutes, until a nice sear has developed on the sprouts. Place in oven and roast 15-20 minutes longer or until sprouts are fork tender. Toss with bacon pecan mixture and pomegranate seeds.

Holiday Roasts

 

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Prime Rib Roast

Candied Dates

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Make these Candied Dates for your cookie tray this year without turning on the oven! These no bake treats have the sweetness of dates with the crunch of Rice Krispies. Coated with coconut or walnuts these treats will be guaranteed to become a family favorite.

Candied Dates

 

Every year at the holidays one of many things I would look forward to were all the different goodies on the cookie tray.  Candied Dates are one of the treats that my Great Aunt Helga would make. Every time I make them myself I think of my Nanny's sister.

 

Candied Dates

 

Made on the stove-top, this recipe is very easy and quick to put together, and it really does taste like candy! My great aunt and I had a rocky relationship at times but I did love her and I am sure she knew this before she passed on. Its because of my love for her, that I remember her every time I think of these Candied Dates.

 

Candied Dates

 

This is a six ingredient recipe. Don't go by the number of ingredients you count in the photo above. I forgot to put the sugar out when taking photos!

 

Candied Dates

 

The dates, sugar and butter are simmered on the stove-top until the dates and sugar have melted together. I stir this mixture quite often to help incorporate the ingredients and to keep them from burning.

 

Candied Dates

 

While the date mixture is simmering, I put the walnuts in the oven to toast. I am always sure to set the timer for every 2-3 minutes so I can toss them and keep them from burning also.

 

Candied Dates

 

When the date mixture is ready, it is time to pour the Rice Krispies in and stir until the cereal is completely coated.

 

Candied Dates

 

Set the pan aside to cool for a little bit and get your prep bowls ready as well as a parchment lined cutting board. The date balls are ready to shape once the mixture is cool enough to handle (not cold but still very warm).

 

Candied Dates

 

Shape Tablespoon sized portions into balls and roll in coconut or chopped walnuts. Set on parchment paper to cool completely.

 

Candied Dates

 

I don't talk about my Aunt Helga often, but I do think of her and what an influential part of my life she really was.  I haven't forgotten her and over some of our Holiday Dinner conversations we have had some good laughs over stories of remembrance of her. She was a tough old bird, and I say that only with respect! My uncles would call her "Birdie" and I'm pretty sure that she didn't mind that any more than Grumpy minds me calling him Grumpy! We all still think of her to this day whenever we see a Maxine cartoon. She really resembled that cartoon to a T!

 

Candied Dates

 

Aunt Helga's Candied Date recipe will continue on with me and will always be remembered as her recipe. Another family heirloom recipe memory for future generations.

I can see my Aunt in my mind,  sitting at Nanny's table with a smile on her face.  I'm pretty sure she'd be smiling right now to know she was the topic of conversation on my blog. 🙂

 
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Candied Dates Pinterest

📖 Recipe

Candied Dates

Candied Dates

Shelby Law Ruttan
A no bake dessert recipe made with dates and rice krispies, a delicious addtion to any holiday cookie tray!
5 from 4 votes
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Course Desserts
Cuisine American
Servings 36
Calories 105 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Simmer butter, dates and sugar on medium heat 3-4 minutes or until soft and incorporated.
  • Add 3-½ to 4 cups Rice Krispies. Cool slightly.
  • Shape into balls. Roll in chopped walnuts or coconut.
  • I like to use unsweetened coconut flakes. Regular coconut can be used here also.Store in airtight container.

Notes

I like to use unsweetened coconut flakes. Regular coconut can be used here also.

Nutrition

Serving: 1date ballCalories: 105kcalCarbohydrates: 17gProtein: 1gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 7mgSodium: 52mgPotassium: 96mgFiber: 1gSugar: 13gVitamin A: 288IUVitamin C: 2mgCalcium: 7mgIron: 1mg
Keyword Candied Dates
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

 

Root Beer Float Cupcakes

by 17 Comments

An easy recipe for cupcakes made with a chocolate cake mix and A&W TEN®, frosted with a root beer flavored buttercream. Only six ingredients make up this lovely Root Beer Float Cupcake.Root Beer Float Cupcake feature 1

What is your perfect holiday moment? Mine is to have both of my children home for the holidays. When you don't live close by it makes it even more special. This year I am going to be the lucky mom who has both of her children in the same room at the same time for the holidays. I'm so happy that we can all be together again, even if it will be for just a short time. It's time to celebrate, its time for cupcakes!

This shop has been compensated by Collective Bias, Inc. and its advertiser, Dr Pepper/Seven Up, Inc. All opinions are my own. #BrighTENtheSeason

Rootbeer Float Cupcake

Why Root Beer Float Cupcakes for the holidays? When I was a young girl I loved Root Beer Floats. I loved the way the root beer would freeze slightly around the vanilla ice cream and I remember loving to eat that part of the float in particular. I also loved chocolate cake. In particular, my Nanny's Chocolate Mayonnaise Cake. It would always be my birthday request from Nanny or Mom as my birthday cake. This year we will be celebrating not only the holidays, but will be celebrating my youngest son's birthday which happens to be December 26th! We are a cupcake loving family, so to me, creating the perfect holiday moment combined with memories and treats is what mom needs most.

3-ingredient cake (1 of 1)-2

I decided to give the cupcakes a trial run to see how they would turn out and to see if that Root Beer flavor would come through in the cake (which it did!). I put my cake mix, 2 egg whites, and 1-12 ounce can of A&W TEN® into a mixing bowl.

3-ingredient cake (1 of 1)-3

Using my hand mixer on medium speed, I blended the ingredients together until they were smooth.

3-ingredient cake (1 of 1)-4

I used my large cookie scoop to place the batter in the cupcake liners. If you don't have a large cookie scoop, you can measure about ¼ cup of batter into each liner. I needed two cupcake tins as recipe was going to yield 24 cupcakes! I baked the cupcakes at 350 for 20 minutes, then set them out to cool.

Root Beer Cupcake Unfrosted

While they were cooling, I put together the buttercream frosting. I needed some A&W TEN®, confectioner's sugar, and unsalted butter.

3-ingredient cake (1 of 1)-6

I mixed the frosting ingredients together and frosted the cool cupcakes, then decorated with a maraschino cherry. I always loved to have a cherry on top of my Root Beer Float!

Root Beer Float Cupcake sodas (1 of 1)

Root Beer Float Cupcakes

📖 Recipe

Root Beer Float Cupcakes

Root Beer Float Cupcakes

Shelby Law Ruttan
A cupcake made with a cake mix and root beer topped with a root beer flavorite frosting.
No ratings yet
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 24
Calories 148 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the cake:

  • 1-18.25 ounce box of chocolate cake mix
  • 2 egg whites
  • 1 can 12 oz A&W TEN®

For the frosting:

Instructions
 

  • Preheat oven to 350 degrees F. Line two cupcake tins with paper liners.
  • In a large mixing bowl, combine cake mix, egg whites, and A&W TEN® until batter is smooth.
  • Scoop about ¼ cup of batter into each cupcake
    liner. Bake at 350 for about 20 minutes, or until cake bounces back when
    lightly touched with the tip of your finger.
  • Remove from oven and let cool.
  • To make the frosting, mix together 1 cup of
    powdered sugar and butter. Add remaining sugar and A&W TEN® and stir until combined.
  • Add more Root Beer or confectioners sugar as needed to get desired frosting consistency. Be sure the frosting is not too soft. You want it
    to be easy to pipe or spread, but not so soft it will be runny.

Nutrition

Serving: 1gCalories: 148kcalCarbohydrates: 32gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 1mgSodium: 180mgFiber: 1gSugar: 22g
Keyword Rootbeer Float Cupcakes
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Butternut Squash Kale Lasagna

by 23 Comments

Butternut Squash Kale Lasagna is a quick and easy vegetarian lasagna recipe with a white cheese sauce and topped with chopped pecans. This lasagna is a nice change of pace from the tomato sauce and meat-based classic lasagna recipe.

Butternut Squash Kale Lasagna on a white plate with the dish of lasagna blurred in the background.

This vegetarian lasagna makes an impressive meal to serve guests. It is as easy as steaming the squash and tossing with the kale, then layering it between no-boil noodles with a cheesy bechamel sauce. It will look and taste as you went out of your way when you really took a shortcut!

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Why You'll Love Butternut Squash Kale Lasagna

Fall flavors: Butternut Squash Kale Lasagna is full of the flavors of fall with a cheesy bechamel, sweet roasted butternut squash layered between noodles and topped with toasty pecan pieces.

Hearty and Comforting: this non traditional lasagna is satisfying and gives pure comfort food vibes!

Nutrient packed: Butternut squash and kale are both rich in vitamins, minerals, and antioxidants, making this lasagna a wholesome choice that's as nutritious as it is delicious

Ingredients

  • Butternut Squash
  • Kale
  • No Boil Lasagna Noodles
  • Olive oil
  • Fresh garlic
  • All-purpose flour
  • Almond milk 
  • Cheddar-Gruyère cheese
  • Parmesan cheese 
  • Salt
  • Black pepper
  • Cooking spray
  • Chopped pecans: add a deep nutty flavor that really compliments the lasagna!

Hint: buy pre-cut kale, then chop it up some more before putting it in the measuring cup.

A square pan of baked lasagna.

How to Make Butternut Squash Kale Lasagna

Butternut squash and kale in the bottom of a baking dish.
  1. Step 1: Place steamed kale and butternut squash in bottom of baking dish.
Pouring bechamel sauce over top of squask and kale in a square dish.
  1. Step 2: Top with béchamel sauce.
No boil Lasagna layer on top of béchamel sauce and veggies.
  1. Step 3: Add a layer of no boil lasagna noodles
Unbaked butternut squash lasagna in a square baking dish.
  1. Step 4: Repeat layers, then bake at 400 degrees F for 25 minutes.

See recipe card for complete cooking instructions.

Lasagna dish with a piece of lasagna removed.

Equipment

Microwave steamer (affiliate link)

Baking sheet

Aluminum foil

8 x 8 baking dish

Sharp knife

Substitutions

Low carb noodle swap: use zucchini noodles or hearts of palm lasagna noodles (affiliate link) in place of the no boil noodles.

Kale swap: use any green you prefer, (ie: swiss chard or spinach are good ones) in place of the kale.

Nut free option: if it is necessary to leave nuts out of the recipe, pumpkin seeds are a great substitute!

Variations

Roasted Butternut Squash Lasagna: instead of steaming the squash, add another level of flavor by roasting the squash.

Meat variation: add cooked crumbled hot or sweet Italian sausage to the layers of veggies and sauce.

Butternut Squash Kale Lasagna

Top Tips

  • Place a foil lined baking sheet beneath the lasagna as it cooks to catch any drips that may boil over during baking and prevent a mess in the bottom of your oven.
  • No steamer for the microwave? No problem, use a stovetop steamer or parboil the squash instead.

Storage

Store leftover lasagna in an airtight container in the refrigerator up to 4 days or in the freezer up to 3 months.

To reheat: place thawed lasagna in a 350 degree oven covered with foil for 15-20 minutes, until warmed through.

Zucchini Noodles are a great substitute for pasta and this Zucchini Lasagna with Italian Sausage is a delicious recipe that the whole family enjoys.

This Butternut Squash Caramelized Onion and Spinach Lasagna recipe is another favorite of mine. I love the addition of sweet caramelized onions.

Lasagna Roll-Ups are a fun way to enjoy lasagna with the cheese filling rolled up inside of the noodles and the sauce poured over the top before baking.

Serve with...

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 Butternut Squash Kale Lasagna on a cream plate with gold rings.

Butternut Squash Kale Lasagna

Shelby Law Ruttan
A quick and easy vegetarian lasagna recipe with butternut squash and kale in white cheese and chopped pecan topping.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 372 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 450° F.
  • Place the butternut squash in a microwave steamer basket. Add water to the bottom of the steamer and cook on high power for 5-7 minutes, until butternut squash is fork-tender.
  • Drain the steamer and toss the butternut squash and kale together. Place the lid on top of the steamer bowl and let the combination sit for 10 minutes to steam and wilt the kale.
  • Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook until garlic begins to brown, stirring occasionally.
  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine the flour and ½ cup of almond milk in a small bowl, stirring with a whisk until smooth. Add milk mixture and remaining 2 ¼ cups milk to garlic in hot saucepan; increase the heat to medium-high. Bring to a boil; cook 1 minute or until thickened, stirring often.
  • Remove from heat. Stir in 1 ounce each Cheddar -Gruyère and Parmigiano-Reggiano cheese, salt, and pepper; stir until cheese melts.
  • Coat baking dish with cooking spray. Spread ⅓ cup milk mixture on the bottom of the dish. Arrange 2 noodles over the milk mixture; top with half of the squash mixture and ⅔ cup milk mixture. Repeat layers once, ending with remaining noodles and remaining milk mixture. Cover
    with foil.
  • Bake for 15 minutes. Remove foil and sprinkle remaining Cheddar-Gruyère cheese and pecans over top.
  • Return to the oven and bake uncovered for 10 minutes or until lightly browned and sauce is bubbly.
    Let stand 5 minutes before serving.

Nutrition

Serving: 1gCalories: 372kcalCarbohydrates: 42gProtein: 17gFat: 17gSaturated Fat: 7gCholesterol: 37mgSodium: 963mgFiber: 4gSugar: 10g
Keyword Butternut Squash Kale Lasagna
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Gingerbread Cookies

by 12 Comments

Gingerbread Cookies are a holiday classic with warm spice, deep molasses flavor, and a balance of soft centers and crisp edges. They bake up beautifully and hold their shape, making them great for decorating.

Gingerbread Cookie cut outs shaped like snowflakes and decorated with icing and pearl sugar candies.

These cookies take me right back to winters of my childhood in Northern New York, when my grandmother would let me help roll and cut the dough. It reminds me of the same joy I shared with my own sons, especially when we turned them into gingerbread snowflake cookies covered in icing and tiny sugar pearls.

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Why You'll Love This Gingerbread Cookies Recipe

Perfect texture: soft in the center with lightly crisp edges that make decorating easy.

Holiday flavor: classic gingerbread spices with rich molasses for that timeless Christmas taste.

Festive fun: a great dough for cutting into snowflake shapes and decorating with icing and sugar pearls.

Key Ingredients for Molasses Gingerbread Cookies

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

Cookie dough rolled out onto a floured surface with snowflake cookie cutters for cutting.
  • Molasses: gives these cookies their signature deep color and warm, rich flavor.
  • Ginger and cinnamon: classic spices that bring the cozy holiday aroma.
  • Allspice: adds a subtle warmth that rounds out the flavor.
  • Butter: softened butter creates a tender cookie that bakes evenly.
  • Confections sugar icing: perfect for decorating and dries beautifully on snowflake shapes.

Ingredient Substitutions

  • Use dark brown sugar in place of white sugar for a deeper flavor.
  • Swap milk for water in the icing if you want a slightly creamier finish.
  • Replace vanilla extract with almond extract for a different decorative icing flavor.

Variations on Gingerbread Cookies

  • Instead of gingerbread snowflake cookies make gingerbread men and decorate with festive icing.
  • Add a hint of orange zest to the dough to brighten the flavor.
  • Turn them into gingerbread sandwich cookies with a thin layer of vanilla or maple frosting.
Baked gingerbread cookies cut outs on parchment lined baking sheet.

Gingerbread Dough Tips

  • Chill the dough: cold dough holds its shape best when cutting out snowflake shapes.
  • Roll evenly: keep the dough ¼ inch thick to ensure consistent baking and soft centers.
  • Cool completely: wait until cookies are fully cooled before decorating so the icing sets neatly.
A piping bag decorating a gingerbread snowflake cookie.

How to Store

Store decorated cookies in an airtight container for up to 5 days at room temperature. Can freeze cookies for up to 3 months.

For more seasonal baking, try my Air Fryer Eggnog Cookies, Lime Shortbread Cookies, Almond Filled Cookies, and Craisins Filled Cookies.

Gingerbread Snowflake 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

Upclose image of gingerbread snowflake cookie cutout.

Traditional Gingerbread Cookies with Icing

Shelby Law Ruttan
These Gingerbread Cookies are soft, warmly spiced, and perfect for decorating, especially when cut into snowflake shapes. They're a classic holiday favorite that brings families together in the kitchen with every batch.
No ratings yet
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Prep Time 20 minutes
Cook Time 12 minutes
Refrigeration time 1 hour
Total Time 1 hour 32 minutes
Course Desserts
Cuisine American
Servings 30
Calories 249 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the Cookie Dough:

For the Icing:

Instructions
 

  • In a large bowl, cream butter and sugar. Beat in molasses and water.
  • In another mixing bowl, combine the flour, ginger, baking soda, cinnamon, allspice and salt. Gradually add this to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
  • On a lightly floured surface, roll out to ¼-in. thickness. Cut with 2-½-in. cookie cutters dipped in flour. Place 2 in. apart on parchment lined baking sheets.
  • Bake at 350° for 10-12 minutes or until edges are firm. Remove to wire racks to cool.
  • In a small bowl, combine frosting ingredients and beat until smooth. Transfer to a decorator bag with a small tip. Cut a small hole in a corner of the bag; pipe frosting onto cookies. Yield: about 5 dozen.

Notes

 
 
 

Nutrition

Serving: 2cookiesCalories: 249kcalCarbohydrates: 47gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 80mgPotassium: 192mgFiber: 1gSugar: 30gVitamin A: 190IUVitamin C: 0.02mgCalcium: 30mgIron: 2mgNet Carbohydrates: 46g
Keyword christmas cookie recipes, cut-out cookies, Gingerbread cookies, gingerbread snowflake cookies, Holiday Cookies, iced gingerbread cookies, molasses cookies, Molasses gingerbread cookies, spiced cookies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Vanilla Dark and Stormy

by 2 Comments

The Vanilla Dark and Stormy made with Spiced Rum, Ginger Beer, a tiny splash of vanilla, and a garnish of lime make this looks like a very sophisticated adult beverage! The rum tones down the sweetness in the ginger beer and the vanilla mingles well with the spices.

Vanilla Dark and Stormy

I made this Vanilla Dark and Stormy because my son Justin told me the Dark and Stormy was one of his favorite drinks. It took me a while to do so because I was hesitant about the ginger beer. After doing some searching on ingredients I bit the bullet and bought some ginger beer to try this beverage on my own!

Vanilla Dark and Stormy

I found the recipe on Food Network, however it made such a large amount that I had to make some changes in order to serve only two people. After all, we didn't need to drink two full cups of rum, that would have been 1 cup each! With Ginger Beer being carbonated, I felt that I needed to drastically downsize since storing a mixture of this in the refrigerator would not hold well to storage. I sat down and calculated what I would need to do to make this drink fit just 2 servings.

Vanilla Dark and Stomy

I'm normally not one who cares for a carbonated drink. For the most part I stick to wine or vodka and cranberry. When I'm super thirsty I will opt for a beer, but that is rare. This drink may have changed my mind in that aspect. I definitely enjoyed it and will be making it again and may even find other ways to change it up a little bit!

Don't forget to check out my Amazon storefront for some of my favorite products!

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

Vanilla Dark and Stormy

Vanilla Dark and Stormy

Shelby Law Ruttan
The Vanilla Dark and Stormy made with Spiced Rum, Ginger Beer, a tiny splash of vanilla, and a garnish of lime make this  look like a very sophisticated adult beverage! The rum tones down the sweetness in the beer and the vanilla mingles well with the spices in the rum and ginger beer.
4 from 14 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 2 minutes
Total Time 2 minutes
Course Beverages
Cuisine American
Servings 2
Calories 194 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Place lime slice and ice in two short cocktail glass.
  • Measure rum, ginger beer, lime juice, and vanilla into container and stir to combine. Divide between two prepared glasses. Garnish with another lime slice if desired.

Notes

Nutrition calculated on myfitnesspal. Results may vary depending on product used.

Nutrition

Serving: 1/2 recipeCalories: 194kcalCarbohydrates: 18gSodium: 8mgFiber: 1gSugar: 13g
Keyword Dark and Stormy, Ginger Beer, Rum, Vanilla Dark and Stormy
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!