Grumpy's Honeybunch

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Spicy Grilled Baby Bok Choy

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I received free product from Frieda's Specialty Produce that was used in the creation of this recipe.  
All opinions in this post are mine.
Spicy Grilled Baby Bok Choy

I recently received some Baby Bok Choi in my goodie box I got from Frieda's Specialty Produce. When I first got it, I really wasn't sure what I was going to do with it! Then my friend Renee over at Renee's Kitchen Adventures told me that she likes to grill hers with an Asian sauce. So it was decided. I was going to grill and make Spicy Grilled Baby Bok Choy!

I have become much better at using the grill lately so I wasn't quite so afraid to make this recipe.  I decided to go to the grill guru and I went searching and found a recipe on Food Network from Bobby Flay.  It had sweet chili sauce in it so I knew that was the recipe I was going to use as a guide!  I love that sweet heat and the flavor combination sounded exactly like what I was looking for.  I had never cooked with baby bok choi before other than to use it in a stir fry so I wasn't sure how I was going to handle it cooking it.  Then I found out from the food network post that you steam the bok choy in the microwave before grilling.  How easy is that?

Spicy Grilled Baby Bok Choy
Bobby Flay's instructions were perfect to a T and now I cannot wait to have baby bok choi again because this is the way we will always eat it from this point on!  Even Grumpy loved this recipe and has agreed that it was the best way that I could have used the vegetable!
I slightly adapted the recipe by reducing the amount of sesame oil as sometimes the flavor is too overpowering for me. The original recipe called for 1 teaspoon.
Spicy Grilled Baby Bok Choy
Author: Grumpy's Honeybunch
Prep time:
Cook time:
Total time:
Ingredients
  • 1 lb baby bok choy
  • ⅓ cup sweet chili sauce
  • 1 tablespoon seasoned rice vinegar
  • ½ teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon brown sugar
Instructions
  1. Preheat grill to medium heat.
  2. Wash and halve baby bok choy lengthwise. Place in a covered microwave safe bowl and microwave 3 minutes.
  3. Whisk together all sauce ingredients.
  4. Remove baby bok choy from microwave and toss with sauce.
  5. Grill until the bok choy is charred, about 1-2 minutes. Marinate with more sauce as grilling if desired.

Kohlrabi Greens Quiche

by 2 Comments

When Kohlrabi showed up in my Field Goods produce box, I had no idea what to do with it - but this kohlrabi greens quiche ended up being the answer. The bulb gets all the attention, but the leaves are where it's at!

This crustless quiche is the only quiche I'll eat, because eggs and I have a complicated relationship when things get too eggy. The better is simple, the cheese is flexible, and if you grow collard greens in your garden like I do, those work just as well as the kohlrabi greens.

A slice of kohlrabi greens quiche with red cherry tomato pieces on a dark plate.

About the Greens

Kohlrabi greens are the leafy tops of the kohlrabi plant - the part most people toss. They have a mild, slightly bitter flavor, not unlike collard greens, and the stems are edible too once they're tender. Steam them until the stems give, then chop fine and squeeze out as much water as you can before they go into the batter.

That's it. No fancy prep, no blanching ice baths.

What You'll Need to Make This Recipe

  • Kohlrabi greens - the star of the quiche, use the leaves and tender stems only.
  • Whole milk - gives the batter richness and body.
  • Havarti cheese - gives the quiche a creamy, buttery melt that cheddar alone doesn't.
  • White whole wheat flour - adds just enough structure to hold the quiche together without making it dense.
  • Shallot - milder and sweeter than onion, it doesn't compete with the greens.

Shelby's Suggested Swaps

  • White whole wheat flour - don't have it? All-purpose flour works, same amount.
  • Whole milk - almond milk is actually what I used in the original recipe, so go ahead and use it if that's what you have on hand.
  • Havarti - gruyere or pepper jack are both good here.
  • Shallot - diced yellow onion along with a clove or two of fresh garlic works here.
Overhead view of a quiche in a round white ceramic pan, dotted with halved cherry tomatoes, set on a teal textured surface.

Tips for Making Kohlrabi Greens Quiche

  • Don't skip the rest time after baking. Ten minutes makes the difference between clean slices and a mess on the plate.
  • Use a quiche pan rather than a pie dish is you have one. The lower sides help it bake evenly without the edges overcooking.
  • Let the steamed greens cool completely before adding them to the batter, otherwise they'll start cooking the eggs too soon.

Questions I Get Asked About This Recipe

Do I need a crust for this quiche?

No, and I'd argue you don't want one. Crustless keeps it simplier and the batter holds together fine on its own.

Can this quiche be made ahead?

Yes, it reheats well. Slice it, store it in the fridge, and warm individual pieces in the microwave, oven, or air fryer.

What other greens can I use in this quiche?

Other than the aforementioned collard greens, spinach is the most obvious swap, and the one I've used many times over the years. Just cook it down first and squeeze it dry the same way.

How do I know when the quiche is done?

Insert a knife into the center - if it comes out clean, it's done. Start checking at 40 minutes.

What I Like to Serve with This Quiche

A simple side like my Ginger Lime Berries, or a Strawberry Basil Salad is my idea of a good brunch. A Chipotle Bloody Mary doesn't hurt either!

More Recipes from My Kitchen You Might Like

If you liked this quiche, my Crustless Broccoli Quiche is made similarly, and just as easy. The Zucchini Mushroom Quiche and Smokehouse Steak Quiche are both worth making if you want something a little heartier. And, if you are a fan of collard greens, then you need to try my Braised Collard Greens with your next main!

If you make this quiche, I'd love to know how it turned out. Leave a star rating and a comment below - it really does help others find the recipe. If you are on Instagram, give me a tag @grumpyshoneybunch with your photo, I'd love to see how ours turned out!

📖 Recipe

A slice of kohlrabi greens quiche with red cherry tomato pieces on a dark plate.

Kohlrabi Greens Quiche

Shelby Law Ruttan
One of my favorite kohlrabi recipes to come out of an unexpected produce box delivery. This crustless quiche uses the greens, not the bulb, and it's been on repeat in my kitchen ever since.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 274 kcal

Equipment

  • 10 inch quiche pan

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Ingredients
  

Instructions
 

  • Preheat oven to 350℉. Spray a quiche pan with cooking spray and set aside.
  • Place chopped kohlrabi greens in steamer and cook until stems are tender, about 15 minutes. Drain, and cool completely. Chop leaves and stems again for finer pieces (if desired), then squeeze excess water from leaves. Set aside.
  • Heat olive oil in a small skillet over medium heat until hot. Add shallot and garlic and saute for 5 minutes, stirring often, until shallots are translucent.
  • Add eggs and milk to a large mixing bowl and whisk together until well incorporated. Stir in cheese and cooled, kohlrabi greens.
  • In a medium bowl, mix together flour, salt, and baking powder. Stir flour mixture into egg batter until just combined.
  • Pour mixture into prepared pan and top with halved grape tomatoes.
  • Bake for 40-45 minutes or until a knife comes out clean when inserted into center of quiche. Let cool 10 minutes before serving.

Nutrition

Calories: 274kcalCarbohydrates: 16gProtein: 16gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 105mgSodium: 779mgPotassium: 276mgFiber: 3gSugar: 4gVitamin A: 2439IUVitamin C: 15mgCalcium: 468mgIron: 1mgNet Carbohydrates: 13g
Keyword Kohlrabi Greens Quiche
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Marinated & Grilled Venison Tenderloin

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Marinated & Grilled Venison Tenderloin is full of flavor with a homemade marinade that has a little bite of garlic and sweet of brown sugar in the soy and worcestershire sauce. This "manly recipe" in celebration of Father's Day was made to honor my dad in every way!

Marinated & Grilled Venison Tenderloin

I felt with it being Father's Day, I really needed to make a "manly" recipe.  None of that frilly pasta stuff and none of those skillet meals.  I decided that what I needed to do was grill.  If you know me, I'm not big on grilling much myself unless it's something like shrimp.  I've had a few grilling ventures however that turned out amazing so I knew I could do it.  My only problem was I had to tell Grumpy that I was doing the cooking of the Venison.  Grumpy likes me to leave the venison cooking to him.  Probably the only thing he expects to cook!
 
Marinated Grilled Venison Tenderloin
Surprisingly, he had no qualms about letting me be the griller for this meal.  I was actually quite surprised.  The meal turned out awesome!  I grilled a tenderloin from a buck that Grumpy got on one of his hunting excursions last year and it was super duper tender!  I also grilled some Baby Bok Choy that I received from Frieda's Produce.  I'll share the recipe for the venison in this post and the one for the Baby Bok Choy in the very near future.
 

📖 Recipe

Grilled Marinated Venison Tenderloin

Marinated and Grilled Venison Tenderloin

Shelby Law Ruttan
Venison Tenderloin marinated in a light sweet glaze then grilled to perfection
5 from 3 votes
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Main Dish
Cuisine American
Servings 4 servings
Calories 230 kcal

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Ingredients
  

Instructions
 

  • Trim meat of any silverskin and cut into ¾" steaks.
  • Mix marinade in glass measuring cup and stir until sugar dissolves.
  • Place meat in a ziploc bag and pour marinade over top. Seal and refrigerate for 1-2 hours.
  • Pre-heat grill on high for 10 minutes. When grill is hot, place the tenderloins on the grill and immediately turn the heat down to medium high.
  • Grill for 3 minutes on each side. This should give you a medium rare piece of meat and the most melt in your mouth tender tasty grilled venison tenderloin!

Notes

If venison tenderloin is not readily available to you, this marinade would also work really well on chicken, beef, or pork. Give it a try!

Nutrition

Serving: 1/4 lb venison steakCalories: 230kcalCarbohydrates: 5gProtein: 34gFat: 3gSaturated Fat: 1gCholesterol: 21mgSodium: 502mgSugar: 6g
Keyword Marinated Grilled Venison Tenderloin, Steaks, Venison Steaks
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Rhubarb Martini - Easy Summer Cocktail

by 4 Comments

This Rhubarb Martini is made with a simple rhubarb syrup that is mixed with vodka and lime juice. Make this easy summer cocktail by shaking the the ingredients with ice in a cocktail shaker for a refreshing pink vodka drink.

This Rhubarb Martini is a great choice of beverage for rhubarb fans. They are fun to serve for small fire pit gatherings, barbecues, or just for a relaxing evening on the the deck.

Two pink colored rhubarb martinis with a white sugar rim on the glass and a green lime wheel garnish.
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🍸 Making Martinis with Rhubarb

When it comes to martinis, my favorites are ones that have pucker, like this Dill Pickle Martini, Lemon Drop Martini, or this Rhubarb Martini. I highly recommend you try them all!

You might think at first that a rhubarb martini sounds odd, but if you love rhubarb as much as I do, you will be happy you tried this and enjoy them all summer long!

The rhubarb mixture is stewed with a sweetener, then strained to remove the solids. What you have left is a pretty pink, slightly sweet and tangy rhubarb syrup.

Once the syrup is made, it can be stored in the fridge and taken out to make individual martinis as desired!

When ready to serve the rhubarb martini, fill a cocktail shaker with ice, add the syrup, vodka, and lime juice and shake vigorously!

🥘 Ingredients

Vodka: Use a good high quality vodka for this beverage.

Rhubarb syrup

Granulated sugar, this is for rimming the martini glass (optional).

Limes

Ice

overhead shot of two light pink martinis with a sugar rim and green lime wedge on the forward martini.

🍽 Equipment Needed

Cocktail Shaker

Martini Glass

👪 Serving size

This recipe makes 1 drink. It can easily be doubled for 2 people.

📖 Variations

  • Use classic Monkfruit 1:1 in place of the sugar for a keto adult beverage.
  • Substitute white rum for the vodka.
  • When making the rhubarb syrup, substitute 1 cup of strawberries for 1 cup of rhubarb for a strawberry rhubarb martini.
  • Use lemon juice instead of lime.
  • Skip the rhubarb syrup and use 2 tablespoons of rhubarb sauce in place of the syrup. The solids will strain when pouring the drink through the cocktail shaker.
  • Substitute lemon juice for the lime juice.

More Rhubarb Recipes

*If you made this recipe, please give it a star rating*

📖 Recipe

Featured image for rhubarb martini.

Rhubarb Martini

Shelby Law Ruttan
A slightly sweet and tangy adult vodka cocktail.
4.36 from 14 votes
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Prep Time 5 minutes
Total Time 5 minutes
Course Beverages
Cuisine American
Servings 1
Calories 181 kcal

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Ingredients
  

  • 2 ounces rhubarb syrup
  • 1½ ounces vodka
  • 1 ounce lime juice
  • ½ tablespoon granulated sugar
  • lime wheels for garnish
  • Ice

Instructions
 

  • Combine vodka, rhubarb syrup, lime juice, and ice in a shaker. Shake until frosty.
    pouring rhubarb syrup into the cocktail shaker
  • Rim the martini glass by running a lime wedge around the rim of the glass, then dip the rim into the granulated sugar.
    a hand placing the rim of the martini glass in a plate of sugar.
  • Pour the martini into the glass and garnish with the lime wheel (if using).
    Pourting the martini into the martini glass.

Video

Nutrition

Serving: 1gCalories: 181kcalCarbohydrates: 21gProtein: 1gFat: 1gPolyunsaturated Fat: 1gSodium: 3mgPotassium: 78mgFiber: 1gSugar: 19gVitamin A: 30IUVitamin C: 9mgCalcium: 18mgIron: 1mg
Keyword Rhubarb Martini
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Coconut Lime Rum Drink

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This coconut lime rum drink recipe is a frosty, refreshing cocktail bursting with lime juice and creamy coconut lime flavors. Made with simple ingredients, the tropical flavor and icy texture of this tasty drink is perfect for hot days.

A glass mason jar with a handle filled with a cloudy lime green coconut lime refresher and a green lime wedge on the rim of the glass with another glass blurred in the background.

The best part of this cocktail is the tropical sweetness and tangy fresh lime juice blended with it making it a frosty, slushy drink. Sweetened condensed milk ads a touch of sweetness and creaminess to this coconut rum drink.

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❤️ Why you'll love it

Tropical flavor: it is tangy and sweet with plenty of coconut and lime flavor.

Versatile: it can be made with or without the rum so the entire family can enjoy it.

Coconut cocktail: It is a coconut lime flavored cocktail that will refresh you on a hot day!

Several quartered limes on a cutting board.
Fresh juicy limes are easiest to blend when quartered. An important part of this recipe is to blend the entire lime, rind and all.

🥘 Ingredients

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

Fresh limes. Look for heavy limes that give to a touch and has a distinct lime scent when the skin is scratched lightly.

Coconut water. Be sure to buy water, not coconut milk. Coconut water is clear and looks like water (unless you buy an added flavor to the water).

Sweetened Condensed Milk is what gives that milky color to the rum refresher. I like to use this brand in a squeeze bottle for easier storage after use.

Granulated sugar is needed to add sweetness to the beverage.

White rum

Ice, you can use cubed or crushed. 

Pouring the coconut lime rum refresher into a mason jar glass with a handle.

🔪 Instructions

Step 1:

  1. Clean the limes with a food safe cleaner. I like to use this fruit and veggie wash.
  2. Cut the limes into 8 sections each.

Step 2:

  1. Place the limes in the blender. Add the water, coconut water, rum, sugar, and sweetened condensed milk.
  2. Blend for 1-2 minutes, until the limes are broken down into small pieces.

Step 3:

  1. Pour the drink from the blender into fine mesh strainer over a wide mouth pourable mixing bowl.
  2. Rinse out the blender and return the coconut lime mixture back into the blender.
  3. Add the ice and blend until frosty. Transfer to a serving glass.
Coconut Lime Rum Drink in a clear mug with turquoise rim.

🥄 Equipment

Heavy duty bender

Fine mesh strainer

🥫Storage

Store any leftover rum drink in the fridge up to 3 days. This drink can also be frozen. Remove the drink from the freezer and partially thaw. Then blend in the blender to make a slush.

📖 Variations

  • Substitute coconut cream or cream of coconut for the sweetened condensed milk.
  • Make this juice keto friendly and sugar free by using powdered monkfruit in place of the sugar and 3 tablespoons of this sugar free condensed milk.

💭 Tips

  • Blending the entire lime (rind and all) is the secret to the incredible flavor and gives the best results for this drink and it is a highly recommended step.
  • Juicy limes work best in this drink, look for limes that have some weight and will give with a gentle squeeze.

I love this Classic Mojito.

Frosty Peach Mojito

If you love recipes with condensed milk, then you will love this Pumpkin Pie recipe!

Pina Colada Freeze is another frosty tropical drink.

This Key Lime Pie is tangy, sweet, and delicious!

You will love this creamy Coconut Lime Margarita made with silver tequila.

🍽 Serve with...

Serve this cocktail with a lime wheel and a straw!

🏫 The last word

This recipe is basically a Brazilian Lemonade made into a cocktail by adding rum to the ingredients! Blending the drink with ice turns it into a slushy drink, however it can be mixed together and served over top of ice instead of blending.

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 Coconut Lime Refresher with Rum

Coconut Lime Rum Drink

Shelby Law Ruttan
Coconut Lime Rum Drink is frosty, tangy, sweet and creamy and frosty tropical cocktail made with rum and fresh limes.
4.20 from 5 votes
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Beverages
Cuisine American
Servings 4
Calories 315 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Wash the limes. Cut both ends off lime to remove nubs. Slice 3 of the limes into 8 sections.
  • Place the sectioned limes in a blender. Pour in the water, rum, coconut water, sugar, and sweetened condensed milk. Blend for 2 minutes, or until limes have broken up into small pieces.
  • Strain the chunks through a fine meshed sieve into a bowl. Rinse out the blender and return the strained mixture to the blender. Add the ice and blend until frosty. Serve with a lime wedge.

Video

Nutrition

Calories: 315kcalCarbohydrates: 42gProtein: 2gFat: 2gSaturated Fat: 1gCholesterol: 5mgSodium: 90mgPotassium: 276mgFiber: 3gSugar: 36gVitamin A: 74IUVitamin C: 21mgCalcium: 83mgIron: 1mg
Keyword Coconut Lime Refresher
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Banana Marble Bundt Cake

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This Banana Marble Bundt Cake is a soft and tender dessert with swirls of chocolate running through every slice. The sweet banana flavor pairs beautifully with rich dark chocolate, making it a perfect treat for sharing.

Marbled Banana Bundt Cake with Strawberry Glaze pinterest image.

It reminds me of my children's love for banana bread, but with a little twist that feels more special. The marbled effect always makes this cake look like it took a lot more effort than it really does, which I love for family gatherings.

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Why You'll Love Banana Marble Bundt Cake

Chocolate swirl gives each bite a balance of flavors.

Moist texture from sour cream and bananas and keeps it soft for days.

Simple prep with pantry staples makes this cake easy to bake.

Key Ingredients for Marble Cake

  • Bananas: pureed bananas bring natural sweetness and a soft texture.
  • Dark chocolate: mixed into part of the batter, it creates a bold swirl.
  • Sour cream: adds moisture and a tender crumb.
  • Butter: provides richness and flavor.
  • White whole wheat flour: keeps the cake hearty without being heavy.
A banana marble bundt cake on a cake platter.

Ingredient Substitutions

  • Use plain Greek yogurt instead of sour cream.
  • Swap semi-sweet chocolate for dark chocolate if you prefer.
  • Use all-purpose flour in place of white whole wheat flour.

Variations on Banana Marble Bundt Cake

  • Peanut butter swirl: add a few spoonfuls of creamy peanut butter to part of the batter instead of chocolate.
  • Nut crunch: fold in chopped walnuts or pecans before baking.
  • Glaze twist: try a cream cheese frosting or simple chocolate buttercream instead of strawberry

Tips for The Best Marble Cake

  • Room temperature butter: creams more easily with sugar for a fluffy batter.
  • Don't overmix: stir just until combined to avoid a dense cake.
  • Deep swirl: drag the knife through all layers of batter for a distinct marble effect.
One slice chocolate marbled banana bundt cake with strawberry icing.

How to Store

Keep leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Serve With...

This Banana Marble Bundt Cake pairs well with a hot cup of coffee or tea. It also goes well with a scoop of homemade vanilla ice cream.

More Easy Cake Recipes You'll Love

If you enjoy banana desserts you might also like my Bananas Foster Snacking Cake and Banana Cake with Browned Butter Maple Frosting. You may also like my Banana Layer Cake with Cream Cheese Frosting and Banana Coffee Cake with Praline Topping.

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 banana marble bundt cake on a cake platter.

Marbled Banana Bundt Cake

Shelby Law Ruttan
This Banana Marble Bundt Cake is a moist, tender cake with ribbons of chocolate batter swirled through a banana base. It's an eye-catching dessert that's easy to prepare and perfect for any occasion.
No ratings yet
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Desserts
Cuisine American
Servings 16
Calories 528 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the bundt cake

For the icing

Instructions
 

For the cake

  • Preheat oven to 350 degrees. Spray a non-stick bundt pan with cooking spray and set aside.
  • Melt 4 ounces of dark chocolate in microwave safe bowl at 20 second intervals until smooth.
  • Combine the flour, baking soda and salt in medium size bowl. Whisk to combine then set aside.
  • In a large mixing bowl using hand mixer, cream the butter until smooth. Add the sugar and mix until light and fluffy. Add the eggs, one at a time, mixing completely after each addition. Mix in the vanilla extract and bananas and mix until combined.
  • Add flour and sour cream alternately, starting with flour and ending with flour, stirring until just combined.
  • Pour ½ of the batter into a medium sized mixing bowl. Add the melted chocolate and stir until combined.
  • Add the two batters by heaping spoonfuls alternately around the pan in layers until both batters are used. Swirl all the way to the bottom of the pan with a knife to marble the cake.
  • Bake for 50-60 minutes or until a cake tester inserted into center of cake comes out clean. Set cake on cooling rack for 10 minutes. Remove cake from pan to finish cooling.

For the icing

  • Place cream cheese, butter, and liqueur in a medium bowl; beat with a mixer at medium speed until blended.
  • Gradually add powdered sugar, and beat just until blended.

Nutrition

Calories: 528kcalCarbohydrates: 76gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 77mgSodium: 389mgPotassium: 241mgFiber: 4gSugar: 54gVitamin A: 663IUVitamin C: 5mgCalcium: 60mgIron: 2mgNet Carbohydrates: 72g
Keyword Banan Marble Bundt Cake, banana bundt cake with chocolate swirl, easy marble bundt cake recipe, Marble cake with banana, sour cream banana bundt cake
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Bang Bang Chicken with Quinoa

by 6 Comments

Today my friend Michele is doing me a huge favor and guest posting for me while I am on vacation.  Her blog is Flavor Mosaic, where she shares creative recipes with a mosaic of flavors. Her recipes are easy, budget-friendly, family-friendly, made from scratch, sometimes healthy, sometimes spicy, but always flavorful! Thank you Michele for sharing this amazing Bang Bang Chicken with Quiona with my readers and read on for Michele's post and recipe!
Bang Bang Chicken with Quinoa

Today I'm sharing with you my version of Bang Bang Chicken with Quinoa, a quick and easy, healthy chicken stir-fry with an amazing sweet and
spicy bang bang sauce made with Sriracha, Thai Sweet Chili Sauce, honey, vinegar, and mayonnaise. You could also use Greek yogurt instead of the
mayonnaise. It is served over high protein, gluten-free quinoa instead of rice. If you have never tried quinoa, I highly recommend it.  You cook it
the same way you cook rice, yet it has more protein than rice and no gluten. Give it a try.

Bang Bang Chicken with Quinoa

This bang bang sauce was so awesome that I ate about a third of it before adding it to the recipe and had to go back and make some more for the recipe. So you might want to make extra sauce for yourself.  You have no idea how hard it was to wait to eat this Bang Bang Chicken while I took photos. This photos almost did not get taken. Luckily I had barely enough willpower to get these photos. However, the minute I saw the photos had turned out, Mr. Flavor Mosaic and I dove into this dish. There were no leftovers.

Bang Bang Chicken with Quinoa

I can't tell you if this sauce tastes like the bang bang sauce at Bonefish Grill because I have never been there. However, the nice thing is, since you are making this from scratch, you can adjust the level of spiciness and sweetness to your preference. If you want it spicier add more Sriracha....less spicy, then less Sriracha. If you want it sweeter, add more honey. Not so sweet, use less honey.
However, I can tell you that you will have a delicious, healthy, quick and easy complete dinner on the table in 30 minutes. Don't expect leftovers. If you want leftovers, I recommend making extra.
Go ahead and make this recipe, and let me know how you liked it.

I want to thank Shelby for this opportunity to guest post. It has been my pleasure to bring you a little taste of Flavor Mosaic!

Bang Bang Chicken with Quinoa
Recipe Type: Asian
Author: Michele @ Flavor Mosiac
Prep time:
Cook time:
Total time:
Serves: 6 servings
Ingredients
  • 1 cup dry Quinoa
  • ½ cup mayonnaise
  • ¼ cup Sriacha (adjust to your preferred spice level)
  • ⅓ cup Thai Sweet Red Chili Sauce
  • 2 tablespoons honey (increase or decrease depending on how sweet you like)
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons grapeseed oil
  • 1-½ pounds boneless, skinless chicken breast, cut into 1-inch pieces
  • salt and pepper to taste
Instructions
  1. Prepare quinoa according to package directions. (Cooks up just like rice.)
  2. In a medium sized bowl, mix together mayonnaise, Sriracha, thai sweet red chili sauce, honey, and apple cider vinegar. Set aside. (Try not to eat too much of it now.)
  3. In a large skillet or wok, over medium high heat, add oil. Sprinkle chicken with salt and pepper. Add the 1-inch chicken pieces to the skillet and cook for 4 or 5 minutes until the chicken is no longer pink and is cooked through. Remove from heat.
  4. Add cooked chicken to the bang bang sauce and stir until chicken is coated.
  5. (Optional) If you want to add sliced onions, or red or green bell peppers, add them to the same skillet and cook for about 5 minutes.
  6. To serve, place the quinoa on a serving plate. Optionally, top with sliced onions, and bell peppers, if desired. Then top with the chicken and sauce. Garnish with chopped green onions.

Strawberry Cake Balls

by 3 Comments

Strawberry Cake Balls are soft, sweet bite-sized desserts made from real strawberry cake mixed with just enough frosting and dipped in chocolate. They're easy to make, easy to serve, and work just as well for everyday treats as they do for special occasions.

A close-up of Strawberry Cake Balls cut in half to show the soft pink cake center and chocolate coating.

I've made these for casual family gatherings, but I've dressed them up for dessert tables too. Call them Strawberry Cake Bonbons when you want them to feel a little fancier, or even turn them into cake pops if you're serving a crowd.

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Why You'll Love This Strawberry Cake Balls Recipe

Soft texture: the cake is naturally moist, which means the centers stay smooth and rich without falling apart.

Real flavor: fresh strawberries give these a true strawberry taste that doesn't rely on artificial mixes.

Flexible style: serve them as cake balls, bonbons, or cake pops depending on the occasion.

Key Ingredients for Bite-Sized Strawberry Treats

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

  • Fresh strawberries: blended into the batter, they give the cake natural sweetness and color.
  • Butter and sugar: a classic base that creates a tender, rich crumb.
  • Eggs and egg whites: whole eggs add structure, while extra whites keep the cake light.
  • Cream cheese: balances sweetness in the frosting with a subtle tang.
  • Melting chocolate: creates a smooth coating that sets nicely around each cake ball.

Ingredient Substitutions

  • Frozen strawberries: thawed and well drained work when fresh aren't available.
  • Juice instead of booze: orange juice can replace the liqueur without changing texture.
  • Full-fat cream cheese: regular cream cheese can be used for a slightly richer frosting.

Variations on Strawberry Cake Balls

  • White chocolate dip: Use white chocolate for a softer look and sweeter finish.
  • Chocolate drizzle: add a dark chocolate or white chocolate drizzle over milk chocolate for contrast.
  • Cake Pops style: insert sticks after chilling and dip as cake pops for easy serving.

Helpful Tips for Strawberry Cake Balls

  • Mix gently: stop mixing the batter as soon as everything comes together to keep the cake tender.
  • Use less frosting: this cake is very moist, so start with 1 cup of frosting and add more only if needed.
  • Chill first: freezing the cake balls before dipping helps them hold their shape and makes dipping easier.

How to Store

Store strawberry cake balls in an airtight container in the refrigerator for up to 5 days.

They can be frozen for up to 2 weeks. Let them sit at room temperature for about 30 minutes before serving. If you notice a little moisture after freezing, it will disappear once they thaw.

Serving Suggestions for Mini Strawberry Desserts

Serve Strawberry Cake Balls on a treat tray along side these Brownie Pops, Irish Cream Cake Pops, and Almond Filled Cookies.

More Strawberry Recipes You'll Love

If you enjoy these Strawberry Cake Balls, you might like my recipe for Strawberry Cupcakes, Strawberry Rhubarb Trifle , Chocolate Strawberry Cream Puff Bites, and Strawberry Cheesecake Shooters.

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

📖 Recipe

A close-up of Strawberry Cake Balls cut in half to show the soft pink cake center and chocolate coating.

Strawberry Cake Balls

Shelby Law Ruttan
Strawberry Cake Balls are made by combining moist strawberry cake with a small amount of frosting, shaping into bite-sized pieces, and dipping in chocolate. They're simple to prepare and easy to adapt for any occasion.
No ratings yet
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Prep Time 1 hour
Cook Time 30 minutes
Resting Time 1 hour 10 minutes
Total Time 2 hours 40 minutes
Course Dessert Recipes
Cuisine American
Servings 48
Calories 184 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Cake:

Frosting:

Instructions
 

  • Preheat oven to 350°. Spray 9x13 baking pan with cooking spray and set aside.

To prepare cake:

  • Place sliced strawberries in a food processor; process until smooth.
  • Lightly spoon flour into dry measuring cups and level with a knife. In a medium bowl, combine flour, baking powder, and salt.
  • In a large bowl, using an electric hand mixer, combine sugar and ½ cup butter until well blended.
  • Add eggs to the butter mixture, one at a time, beating well after each addition. Beat in egg whites.
  • Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in pureed strawberries and food coloring (if desired); beat just until blended.
  • Pour cake batter into prepared baking pan.  Bake for 30 minutes minutes or until a wooden pick inserted in center comes out clean. Cool cake in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.

To prepare frosting:

  • Place cream cheese, butter, and liqueur in a medium bowl; beat with an electric hand mixer at medium speed until blended. Gradually add powdered sugar, and beat just until blended.

To make the bonbons:

  • Crumble the cooled cake into a large bowl.  Add 1 cup of frosting to the crumbled cake and stir to combine.  Because this cake is so moist and dense you will not need a lot of frosting to bet it to come together.  If you feel you need more, add more.
  • Using a small cookie scoop, portion cake mixture and shape into balls. Place on a baking sheet lined with parchment paper or foil. Freeze for at least 1 hour.

Dipping the bonbons:

  • Melt chocolate according to package instructions using either the microwave or a double boiler.
  • Once chocolate is melted, remove cake balls from the freezer and dip in chocolate using the dipping tool. Slightly tap the edge of your tool on the pan to allow excess chocolate to run off.
  • Place chocolate coated cake balls on a foil lined cookie sheet and allow chocolate to harden completely. Store in an airtight container in the refrigerator or freezer.

Nutrition

Serving: 1cake ballCalories: 184kcalCarbohydrates: 28gProtein: 1gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 19mgSodium: 49mgPotassium: 32mgFiber: 0.3gSugar: 23gVitamin A: 142IUVitamin C: 3mgCalcium: 24mgIron: 0.4mgNet Carbohydrates: 28g
Keyword Bite-sized strawberry treats, mini strawberry desserts, Strawberry Cake Balls, Strawberry Cake Truffles
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Mirin Glazed Mushrooms

by 10 Comments

These Mirin Glazed Mushrooms are a family favorite mushroom side dish recipe. They are sweet and salty with an earthy tone that goes excellent with a grilled steak or chicken.

Vegetables can be troublesome to fit into the families diet, but this mushroom recipe makes it easy! Everyone lose the sweet and savory flavors and it is my favorite way to serve mushrooms.

Vertical image of a white bowl with glazed mushrooms
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❤️ Why I Love This Recipe

✔️ The mushroom flavor combined with the mirin glaze is a sweet and savory combination that is absolutely delicious.

✔️ This is a quick and easy recipe to put together 

✔️ Mushrooms are low in calories, packed with nutrition, fiber, and antioxidants. They make a great meat substitute for the vegan or vegetarian lifestyle.

🥘 Ingredients

Butter

Button mushrooms or baby bella mushrooms

Garlic cloves

Chicken stock

Mirin, you may be wondering where you can buy mirin rice cooking wine. It can be hard to find, but Aji-Mirin, which is not actual mirin, but tastes like mirin, is a good choice.

Fresh rosemary

Button mushrooms on a wooden cutting board.

🔪 Instructions

  1. Melt the butter in a large skillet over medium-high heat.
  2. Add the mushrooms and garlic and cook for 3 minutes, stirring occasionally, until the water has begun to release, reducing the heat to medium if needed
  3. Add the chicken stock and mirin. Simmer over medium heat until the mushroom liquid has become thick. Sprinkle with salt and pepper to taste. Garnish with chopped rosemary.

🙋 Recipe FAQ's

Can you wash mushrooms with water?

Mushrooms are a porous fungi and should not be washed in water. Rather, us a damp paper towel to brush the dirt off of the mushroom.

What is mirin?

Mirin is a Japanese sweet rice wine used to make sauces, marinades, and glazes.

Is mirin gluten free?

Yes, mirin is made from fermented rice and is gluten free.

Upclose image of mirin Glazed Mushrooms cooking in a skillet with chopped parsley on top.

💭 Tips

  • Use a damp paper towel to remove any dirt from the mushroom.
  • For a richer sauce, use red wine or dry sherry with a teaspoon of sugar in place of the mirin.
  • Baby portobello mushrooms can be used in place of the button mushrooms. Just halve the mushrooms before cooking.
  • Make this a keto and paleo friendly recipe by using coconut aminos in place of the mirin.

📖 Variations

  • Substitute balsamic vinegar or soy sauce for the mirin.
  • Add 1 small onion for a glazed mushroom and onion side dish.
  • Substitute fresh thyme for the rosemary.

🍽 Equipment

Large skillet

Wooden spatula

Bowl for serving

🏫 What I've Learned

There are three types of mushrooms: edible, magic (hallucinogenic), and poisonous.Naturally, edible mushrooms are the type we are talking about here! Mushrooms are a source of fiber, protein, and antioxidants. They are low in calories, and are a rich source of potassium.  Mushrooms are keto and paleo friendly and are great for low carb diets?

Overhead image of a white bowl of mushrooms.

Serving Suggestions

Serve these Mirin Glazed Mushrooms as a side dish to Air Fryer Roast Beef, Air Fryer Rotisserie Chicken, or Garlic Roasted Pork Chops.

Storage

Store leftover glazed mushrooms in an airtight container up to 4 days in the refrigerator.

Mushroom Strata Recipe with Bacon and Cheese

Caramelized Onion Grilled Cheese with Mushrooms

Sausage Stuffed Mushrooms - low carb recipe

Sauteed Mushrooms

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

📖 Recipe

Mirin Glazed Mushrooms

Shelby Law Ruttan
Button mushrooms are sauteed and then glazed with a mirin glaze and make a delicious side dish recipe for any protein.
4.67 from 3 votes
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 50 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Melt the butter in a large skillet over medium-high heat.
  • Add the mushrooms and garlic and cook for 3 minutes, stirring occasionally, until the water has begun to release, reducing the heat to medium if needed.
  • Add the chicken stock and mirin. Simmer over medium heat until the mushroom liquid has become thick. Sprinkle with salt and pepper to taste.
  • Garnish with chopped rosemary.

Nutrition

Calories: 50kcalCarbohydrates: 4gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 8mgSodium: 82mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 88IUVitamin C: 1mgCalcium: 4mgIron: 1mg
Keyword glazed mushrooms, mirin glazed mushrooms, mirin mushrooms
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Chocolate Kahlua Cupcakes

by 11 Comments

Its that time again. Time for our Secret Recipe Club Reveal and Chocolate Kahlua Cupcakes filled with a Kahlua Creme Filling became my chocolate obsession for the month.

Chocolate Kahlua Cupcakes

I have to admit it.  I have two bottles of Kahlua in my liquor cabinet.  How that happened, I'll never know! However, I decided it was time to put some of the Kahlua to use.  What goes better with chocolate than some coffee flavored liquor to enhance it some?  But I had to take it even further.  After the cupcakes were baked, I felt they were a little on the dry side.  How could I remedy it and still have cupcakes besides having someone drink a huge glass of milk with it?  Well, fill it with some Marshmallow filling - flavored with ..... you got it!  Kahlua!
I didn't have any marshmallow creme in my pantry so I went on a quick web search and found over at Angie's blog Big Bear's Wife, a recipe for marshmallow creme that she made with marshmallows, corn syrup and milk.  I adapted her recipe to suit my needs for the filling.

Chocolate Kahlua Cupcakes
Yeah.  I didn't stop there either.  I made a Kahlua Buttercream Frosting to top it, dipped some coffee beans in some Chocoley Milk Chocolate Dipping Chocolate to decorate the top, then as if I didn't take it too far already, I made some Kahlua syrup and drizzled that over the top!  Yeah.  I went to extreme lengths to make these cupcakes. Grumpy even commented that it was taking me all day to make them!  I never said that I don't go a little crazy sometimes when I start to get ideas about food.
The cupcake recipe is on the blog Saturday Evening Pot and was shared by "The Lucky Wife" (sorry, I searched the blog but could not find a name to associate with the author).  It was made with Truvia.  I'm not adverse to Truvia, but I have never used it and as I have Splenda (bags and bags of it!) in my pantry, I went with that.  I replaced part of the milk with Kahlua to help enhance the chocolate flavor and used Almond milk rather than cow's milk.  Other than that I didn't make any other changes.  I'm not sure why they turned out a little on the dry side.  It could be I just over baked them so I would reduce my baking time by about 4 minutes next time around and maybe even go from almond milk to buttermilk.
Chocolate Kahlua Cupcakes

So, are you wondering what I did with the cake that I removed from the center of the cupcake?  Well, I made Bonbons!  I will be sharing that post with you soon as I used the Chocoley Dipping Chocolate to make the Bonbons.  Oh, are they ever so yummy!

Chocolate Kahlua Cupcakes

Please check out the links after the recipe post to see what all the other members of the Secret Recipe Club came up with this month!

 

Chocolate Kahlua Cupcakes
Recipe Type: Dessert
Author: Grumpy's Honeybunch
Prep time:
Cook time:
Total time:
Serves: 18
Chocolate cupcakes enhanced with Kahlua in the batter, filling, frosting and drizzle! Ingredients
Ingredients
  • For the cupcakes
  • 1 cup Splenda Sugar Blend
  • 2 cups cake flour
  • ¾ cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • ½ cup canola oil
  • 2 large eggs
  • ¾ cup Almond Milk
  • ¼ cup Kahlua
  • 2 teaspoons vanilla extract
  • For the Kahlua Marshmallow Filling:
  • 2-½ cups mini marshmallows
  • 2 tablespoons corn syrup
  • 2 cups powdered sugar
  • 2 tablespoons Kahlua
  • Kahlua Buttercream Frosting:
  • ½ cup shortening (I use Crisco)
  • ½ butter, softened
  • 4 cups confectioners' sugar
  • 4 tablespoons Kahlua
  • To make the Kahlua Syrup:
  • ⅔ cup Kahlua
  • ⅓ cup water
  • 3 tablespoons honey
Instructions
  1. To make the cake: Pre-heat oven to 350 degrees. In the bowl of Kitchen-Aid (or large mixing bowl) Mix together the dry ingredients: Splenda Sugar Blend through salt. Set aside.
  2. In another large bowl, whisk together the Canola oil, eggs, milk, Kahlua, and vanilla extract.
  3. Mix wet ingredients with dry ingredients until well blended, scraping down sides of bowl as necessary.
  4. Scoop (about ¼ cup of batter) into paper lined cupcake tins. Bake for 15-18 minutes. Remove from oven and let cool.
  5. Make the filling: In a microwave safe bowl, mix marshmallows and corn syrup. Microwave for 45 seconds. Remove from microwave and stir to combine. Add powdered sugar and Kahlua.
  6. Cut a circle around the top of cupcake. Set the top aside and remove some of the cake filling from the center. Using a piping bag, pipe the marshmallow filling into cupcake and replace the circle top.
  7. To make the buttercream: Cream together shortening and butter. Add sugar and Kahlua and mix until creamy. Pipe on top of the cupcakes.
  8. To make the syrup for drizzle: Simmer on stovetop over medium heat in heavy bottomed pan, the Kahlua, water, and honey. Simmer until reduced by half and syrup thickens slightly (this will thicken more as it cools). Drizzle a small amount of syrup over top of the cupcake. Refrigerate until serving

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Chocolate Kahlua Cupcakes

Venison Cabbage Rolls

by 7 Comments

Venison Cabbage Rolls are a savory, lean update to the classic comfot food I loved as a kid. While most people bake theirs, I simmer these stuffed cabbage leaves right on the stovetop for a tender and juicy finish.

Stovetop venison cabbage rolls simmering in a skillet with tangy tomato sauce.

I used to watch my mom make these and I couldn't wait for them to be ready for dinner. They are the ultimate comfort food when you serve them with a big bowl of creamy mashed potatoes.

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Why You'll Love Venison Cabbage Rolls

Lean comfort food: these rolls offer a healthy, savory twist on a classic comfort food by using lean ground venison.

Unique simmered finish: unlike traditional baked versions, these are simmered on the stovetop in a skillet for a tender and juicy result.

Simple preparation: using a microwave trick for the cabbage leaves makes this childhood favorite much easier to prep.

Healthy Cabbage Roll Ingredients

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

  • Ground venison: provides a lean, protein packed base for a healthy twist on the classic.
  • Cabbage leaves: acts as a tender wrapper for the savory meat filling.
  • Cooked white rice: adds bulk and a familiar, soft texture to the interior of each roll.
  • Condensed tomato soup: creates a rich, tangy sauce that keeps the rolls juicy while simmering.
  • Worcestershire sauce: adds a deep, umami flavor that perfectly complements the venison.
  • Egg: functions as a binder to hold the meat and rice mixture together.

Ingredient Substitutions

  • Use ground beef or ground turkey for the ground vension.
  • Swap the cooked white rice for cooked quinoa or cauliflower rice to add more fiber or reduce the carb count.
  • Instead of condensed tomato soup, use a jar of your favorite pasta sauce or tomato sauce seasoned with Italian seasoning.

Venison Cabbage Roll Variations

  • Sweet and sour: stir a tablespoon of brown sugar and a splash of vinegar into the tomato soup for a classic Polish-style roll.
  • Tex-Mex: swap the white rice for Spanish Rice or Cauliflower Spanish rice and replace the tomato soup with homemade salsa and diced tomatoes. You can also add taco seasoning to the venison and top the rolls with shredded Mexican blend cheese.
  • Spicy Pizza: add some Italian seasoning and red pepper flakes to the meat mixture and top with homemade pizza sauce instead of tomato soup.
Stovetop venison cabbage rolls simmering in a skillet with tangy tomato sauce.

Tips for the Best Skillet Cabbage Rolls

  • Don't overcook the cabbage: microwave the head of cabbage just until the outer leaves are pliable enough to pull away without tearing.
  • Seal the rolls tightly: place the cabbage rolls seam-side down in the skillet to ensure they stay tucked together while simmering in the sauce.
  • Baste for moisture: periodically spoon the tomato soup mixture over the rolls during the 40 minute simmer to keep the venison filling juicy.

Storage and Reheating

Store these Venison Cabbage rolls in an airtight container and refrigerate for 3-4 days. For longer storage, freeze for up to 3 months, thawing in the fridge before reheating.

To reheat, simmer the rolls with extra sauce in a covered skillet over medium-low heat until warm, oro bake in a covered dish at 350°F for 15-20 minutes. You can also use the microwave for a quick 2-3 minute fix.

Serve With...

Serve these venison cabbage rolls with creamy mashed potatoes or cauliflower mashed potatoes to soak up the tangy sauce. You can also serve them alongside honey glazed carrots or warm homemade Italian bread.

More Venison Recipes You'll Love

If you're looking for more hearty meals, try my Crockpot Venison Stew or Instant Pot Chipotle Venison Stew for ultimate comfort. You might also enjoy a cozy bowl of Venison chili or Venison Sloppy Joes.

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

Stovetop venison cabbage rolls simmering in a skillet with tangy tomato sauce.

Venison Cabbage Rolls

Shelby Law Ruttan
Lean Venison Cabbage Rolls are a protein-packed, helathy update to a classic childhood comfort food. Tender cabbage leaves wrap a savory meat and rice filling that simmers in a tangy tomato sauce.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner Recipes, Main Dish
Cuisine American
Servings 5
Calories 254 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 10 large cabbage leaves
  • 1 pound ground venison
  • 1 large egg
  • ⅓ cup onion finely diced
  • 1 cup cooked white rice
  • ¼ teaspoon ground black pepper
  • 1 teaspoon salt
  • 10.75 ounces condensed tomato soup
  • 1 tablespoon Worcestershire Sauce

Instructions
 

  • Core and steam cabbage in microwave for 4 minutes. Remove 10 leaves from cabbage and set aside.
  • In large mixing bowl, combine the ground venison, cooked rice, onion, salt, pepper, egg and Worcestershire sauce.
  • Divide the beef mixture evenly among the 10 cabbage leaves. (spproximately ⅓ cup meat mixture).
  • Add water to tomato soup and using a hand whisk, mix until smooth
  • Place the cabbage rolls in a large skillet and pour the tomato soupover the top of cabbage rolls. Place cover on skillet and turn heat to medium-high and bring to a boil.
  • Once boiling, reduce heat to low and simmer for 40 minutes, stirring and basting with the liquid often.

Notes

 
 
 
 

Nutrition

Serving: 2cabbage rollsCalories: 254kcalCarbohydrates: 22gProtein: 24gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.004gCholesterol: 110mgSodium: 827mgPotassium: 844mgFiber: 2gSugar: 7gVitamin A: 474IUVitamin C: 24mgCalcium: 77mgIron: 4mgNet Carbohydrates: 20g
Keyword Condensed Tomato Sauce, Ground Venison Recipe, Healthy Stuffed Cabbage, Lean Ground Venison, Microwave Cabbage Hack, Skillet Cabbage Rolls, Stovetop Comfort Food, Stuffed Cabbage Rolls, Venison Cabbage Rolls
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Peanut Butter Mocha Chip Donuts

by 18 Comments

Peanut Butter Mocha Chip Donuts, baked to perfection and sweetened with pure maple syrup, one of my favorite ingredients to use to sweeten my recipes with!
Peanut Butter Chocolate Baked Donuts

Peanut Butter Mocha Chip Baked Donuts
 What drew me into this particular recipe?  Everything.  King Arthur White Whole Wheat Flour, maple syrup, applesauce, no eggs and the fact that they are baked.  Because my family produces maple syrup, I always have some on hand.  So, anytime I see a recipe that includes it, I give it my full attention!  The applesauce I used in this recipe was homemade applesauce that my Dad and Mom made from apples they grow on their property.
Peanut Butter Mocha Chip Baked Donuts #baking #peanutbutter #chocolate

I used Trader Joe's Chunk Peanut Butter, just something about that particular brand of peanut butter that I love.  Another great plus to this recipe is the fact that on the second day they are NOT SOGGY.  That is a big plus for us because with just Grumpy and me eating these, we are not going to eat the whole batch in one day.  Well, we probably could, but we wouldn't!

Peanut Butter Mocha Chip Baked Donuts #baking #peanutbutter #chocolate
A perfect breakfast of these donuts, almond milk, and a banana!
These gems do not need any glazing.  Oh, you could certainly put some on, but they don't need it.  I love how they are naturally sweet and went great with my almond milk, but they were fabulous with my cup of coffee!  I'm such a coffee fan that I immediately think of using it if I have any leftover in my pot after my first morning cup.  While mixing these together, I was basically following the recipe, grabbed the almond milk out of my fridge then when I turned around my eye caught the coffee pot with a little left at the bottom.  I immediately knew I would sub some of the milk with coffee.  If you don't drink coffee, no biggie, just use milk as the original recipe is written.
Note:  Melissa heats her peanut butter up on the stove with the syrup.  I did not need to do that.  The peanut butter I use from Trader Joe's is not a solid, hard to stir peanut butter, so I just whisked all my wet ingredients together.
Inspired by Peanut Butter Chocolate Chip Donuts made by Melissa over at My Whole Food Life
Peanut Butter Mocha Chip Baked Donuts
Author: Grumpy's Honeybunch
Prep time:
Cook time:
Total time:
Serves: 1 dozen
Ingredients
  • 2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup chunky peanut butter
  • ½ cup maple syrup
  • ⅓ cup applesauce
  • 1 teaspoon vanilla
  • 2 tablespoons almond milk
  • 2 tablespoons coffee
  • ½ cup mini chocolate chips
Instructions
  1. Sift together flour, baking powder, and salt into a large mixing bowl. Set aside.
  2. Whisk together peanut butter, maple syrup, applesauce, vanilla, almond milk, and coffee until well blended.
  3. Pour wet mixture into dry mixture and stir until just moistened. Fold in mini chocolate chips.
  4. Batter will be thick and you will not have a fluid fill of the donut pan. You will want to spoon it in and pat the dough down.
  5. Bake at 350 degrees for 15 minutes or until slightly browned.

Cheddar Jalapeno Burgers

by 10 Comments

Cheddar Jalapeno Burgers are little sliders made with flavorful ground Italian sausage and topped off with a tasty sriracha aioli. A touch of cheese and maple syrup in the burger compliments the spicy bits of jalapeno and gives this sausage burger a great flavor profile!

Upclose image of a grilled cheddar jalapeno burger made with ground sausage and topped with cheese.

This sausage burger makes great little slider sandwiches that are perfect for game day bites or part of an appetizer line up for your next party. They are sweet and spicy,

This was inspired by my Crispy Pork Belly Slider recipe on this site, and pairs well with this broccoli salad recipe.

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Ingredients

Sweet Dinner Rolls

This recipe is excellent with these homemade Sweet Dinner Rolls! They are the perfect size and are super soft, sweet, and delicious, making them the perfect vessel for the grilled sausage burgers!

You will only need a few other ingredients for this easy recipe!

  • Ground Italian sausage
  • Cheddar cheese
  • Bread crumbs
  • Jalapenos
  • Sriracha sauce
  • Mayonnaise
  • Maple syrup

See recipe card for quantities.

Instructions

  • Preheat grill to 350 degrees.
  • In a large mixing bowl, combine sausage, shredded cheese, maple syrup, diced jalapenos and dried bread crumbs. Form into 8 small patties.
  • Cook sausage patties on the grill over medium heat until done, about 5 minutes per side.
  • Serve sausage burgers on slider rolls with jalapeno slices and your favorite sauce.

Hint: before grilling the burgers, let the grill heat for 4-5 minutes to burn off any remnants, then clean it with a bristle-free barbecue brush (affiliate link) for cleaning the grill.

Substitutions

Don't have all the ingredients to make this recipe or following a low carb diet? Here are a few simple substitutions you can make!

  • Smokey spice - instead of sriracha sauce, use chipotle pepper with adobo sauce.
  • Bun - if you want to make this slider recipe low carb, use these keto slider buns!
  • Meat swap - the ground sausage can be substituted with ground beef, chicken, or turkey.

Variations

Need to please a crowd and not sure how they feel about spicy? Follow the variations below for a different flavor profile.

  • Savory - skip the jalapeno and stir some finely diced onion and minced garlic into the burger mixture.
  • Deluxe - top with sliced tomatoes, lettuce, and pickles.
  • Kid friendly - add crushed potato chips (ketchup chips!)

See this low carb burger bowl recipe made with pork belly on my website!

Equipment

This recipe is made on a grill, but can easily be cooked in a skillet or a grill pan. I love this grill pan (affiliate link) with the ridges to give the burger that grilled look!

Storage

Store any leftover burgers in an airtight container in the refrigerator up to 3 days. Assemble with cheese, sauce, and bun when ready to serve.

Top tip

Use a ¼ cup measure to portion the sausage patties out for perfectly sized slider burgers.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Cheddar Jalapeno Burgers:

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

📖 Recipe

Upclose image of a sausage burger on a slider roll topped with cheddar cheese, jalapeno slices and sriracha aioli.

Cheddar Jalapeno Sausage Burgers

Shelby Law Ruttan
Sweet Italian Sausage is served up with a little sweet heat making these Cheddar Jalapeno Burgers a tasty bite for any party!
No ratings yet
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizers
Cuisine American
Servings 8
Calories 335 kcal

Equipment

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Ingredients
  

  • 1 pound Ground sweet Italian sausage
  • 2 ounces extra sharp cheddar cheese shredded (plus some extra slices for topping the burger)
  • 1 tablespoon maple syrup
  • 1 tablespoon finely diced jalapeno pepper with sliced rings for topping if desired
  • ¼ cup dried bread crumbs
  • 8 Hawaiian Slider Rolls

For the aioli

  • ½ cup mayonnaise
  • 1 tablespoon sriracha , use more or less according to taste
  • ½ tablespoon maple syrup , or honey

Instructions
 

  • Preheat grill to 350 degrees.
  • In a large mixing bowl, combine sausage, shredded cheese, maple syrup, diced jalapenos and dried bread crumbs. Form into 8 small patties.
  • Cook sausage patties on the grill over medium heat until done, about 5 minutes per side.
  • Serve sausage burgers on slider rolls with jalapeno slices and your favorite sauce.

Notes

 
 
 
 
 

Nutrition

Calories: 335kcalCarbohydrates: 20gProtein: 13gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 60mgSodium: 570mgPotassium: 166mgFiber: 0.2gSugar: 6gVitamin A: 91IUVitamin C: 3mgCalcium: 69mgIron: 1mgNet Carbohydrates: 19g
Keyword Cheddar Jalapeno Burgers, Jalapeno Sausage Burgers
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Food safety

We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.

  • Cook to a minimum temperature of 165 °F (74 °C)
  • Do not use the same utensils on cooked food, that previously touched raw meat
  • Wash hands after touching raw meat
  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Use oils with high smoking point to avoid harmful compounds
  • Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

Honey Dijon Spinach Salad

by 18 Comments

Honey Dijon Spinach Salad is the start to a Progressive Easter Dinner being hosted by some of my best blogging friends and Maille® Mustard.  This delicious dinner also brings with it an amazing giveaway by our friends at  Maille® Mustard and Revol that includes some fantastic prizes from France!

 

Honey Dijon Spinach Salad
 
 
In February, my friends Michele from Flavor Mosiac, Renee from Renee's Kitchen Adventures and Marion from Our Life Tastes Good and I shared a Valentine's Dinner Menu with you and we enjoyed it so much that we decided that we would do the same thing for Easter.  Then Michele was contacted by a representative from Maille® Mustard and a plan to create the dinner around this product evolved!
 
 
Honey Dijon Spinach Salad

My contribution to this amazing dinner is this gorgeous Honey Dijon Spinach Salad.  I love the combination of the raspberries, almonds, feta and spinach lightly coated with a mouthwatering Honey Mustard Vinaigrette made with the Maille® Honey Dijon Mustard.  The sweet tang of the mustard paired awesomely with the salty feta and crunchy almonds!  It was a match made in heaven!

 
 

 

Onto the rest of the meal!  Follow the links to my friends blogs for their mouthwatering recipes and more chances to enter to win the amazing giveaway which will be at the end of this post.

 

 
 
 
Michele, over at Flavor Mosiac made this absolutely beautiful Pork Loin with Dijon Cream Sauce and Cornichons.  This is such a gorgeous dish!
 
 

 

Marion from Life Tastes Good made these amazing Caramelized Onion Smashed Potatoes.  I absolutely cannot wait to try these potatoes!

 

 
 
Last, but not least Renee from Renee's Kitchen Adventures made this beautiful  Dijon Carrot Cake with Cream Cheese Frosting.  If you know Grumpy at all by now, you know that Carrot Cake is his favorite cake ever!  I'm absolutely certain he would love this
 

 

📖 Recipe

Honey Dijon Spinach Salad FI.

Honey Dijon Spinach Salad

Shelby Law Ruttan
A combination of raspberries, almonds, feta, and spinach lightly coated with a mouthwatering Honey Mustard Vinaigrette
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 235 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 8 ounce bag baby spinach
  • 2 cups fresh red raspberries
  • 1 cup feta cheese
  • ½ cup roasted sliced skinless almonds
  • 1 ½ tablespoons Maille® Honey Dijon Mustard
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon lemon juice
  • salt and pepper

Instructions
 

  • Assemble your salad by lightly tossing spinach, raspberries, feta, and almonds. Sprinkle with vinaigrette.
  • Make the vinaigrette by whisking together in a large glass measuring cup (I used my 2 cup measure) the following: Maille® Honey Dijon Mustard, Balsamic Vinegar, Extra Virgin Olive Oil, Lemon Juice and Salt and Pepper. Place in dressing cruet and serve on the side of your salad.

Nutrition

Serving: 1gCalories: 235kcalCarbohydrates: 11gProtein: 7gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 11gCholesterol: 33mgSodium: 580mgFiber: 4gSugar: 6g
Keyword Honey Dijon Spinach Salad
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Blueberry Coconut Muffins

by 13 Comments

I almost had a major panic attack a few weeks ago when I realized I had been so busy that I literally had forgotten to sign up for this month's Secret Recipe Club. After all, I've never missed a single one. I was ill. Sick to my stomach. I told Jane so. She told me to be ready should there be an orphan. Well, that same night I got lucky. There wasn't an orphan, but someone who had to step down this month and I got the slot. Breathing deep sighs of relief. Then I was in for an even better surprise. 🙂
Blueberry Coconut Muffins
When I was given my assignment I was given Jess' blog - The Inquiring Chef.  If you haven't been to her blog, then you are totally missing out.  What a treat for me.  🙂  Jess makes a lot of Thai food.and I love Thai food.  However, I didn't chose to make it for my SRC post.  I went with another favorite of mine.  Lemon. She had a recipe for Lemon Olive Oil Muffins.  I decided to switch it up and add more favorites; dried blueberries and coconut!
I made a quite a few changes to the muffin.  I subbed coconut oil for the olive oil and I went with some coconut flakes and dried wild blueberries .  My recipe that I followed will be below.  These turned out pretty darn amazing.  Even Grumpy, who is not a fan of either lemon or blueberry, ate two of these on Saturday morning!
Blueberry Coconut Muffins
I didn't stop there.  I also made something that is Grumpy's favorite.  Butterscotch and Chocolate Pudding, layered pudding.  Deliciously sweet butterscotch swirled in with slightly bitter and dark chocolate. What a match made in heaven.
Another thing about Jess. this girl is expecting twins any day now!!  How exciting for her!  Congrats to you and your hubby Jess and I hope you enjoy your little bundles of love!

Now, you know you want to make these Blueberry Coconut Muffins!

Blueberry Coconut Muffins
Author: Grumpy's Honeybunch
Prep time:
Cook time:
Total time:
Serves: 12 muffins
Ingredients
  • for the muffins
  • 1 cup white whole wheat flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup Splenda sugar substitute
  • 1 large egg
  • 1 large egg white
  • ½ cup light sour cream
  • 2 Tablespoons coconut oil
  • 1-½ tablespoon almond milk
  • ½ cup dried wild blueberries
  • 1-½ tablespoon fresh grated lemon zest
  • 2 teaspoons fresh lemon juice
  • glaze: (optional)
  • ½ cup powdered sugar
  • 4 teaspoons fresh lemon juice
  • 2 teaspoon fresh grated lemon zest
Instructions
  1. Preheat oven to 350 degrees.  Lightly grease a muffin tin.
  2. Soft together flour, baking soda and salt.  Gently stir in Splenda.
  3. In a separate bowl combine remaining ingredients (through lemon juice) and whisk until combined.
  4. Fold wet ingredients into dry ingredients until just moistened.  Gently fold in dried  blueberries.  Spoon batter (about ¼ cup) into 10 spaces of them muffin tin.  Fill empty cups of the muffin tin with water about half full to prevent the empty cups from becoming too hot and possibly burning.
  5. Bake 20 to 25 minutes .  Cool on a wire rack.
  6. Once cooled, mix powdered sugar, lemon juice and zest together.  Dip tops of muffins in glaze. Sprinkle with coconut and lemon zest if desired.

Chicken Carnitas

by 8 Comments

Chicken Carnitas are full of chili flavor and perfectly sandwiched in a homemade flour tortilla. Slow simmered with chili spices and served in homemade flour tortillas, this delicious recipe is perfect for Cinco de Mayo!
Chicken Carnitas
The main reason you don't see a lot of Mexican recipes here is because Grumpy "thinks" he doesn't like it.  You wouldn't believe the grief I get when he asks me what's for dinner and I come out with something that sounds  "Mexican" to him.  I don't get it.  The man loves Mexico.  Why can't he love that type of food too!
Chicken Carnitas
I love it when I can say "I have to make it because it's for my blog.  Then he can't fight me too hard. He might tell me I owe him, but at that point he knows he's better off not saying anything at all! If I have to pull my camera out for a recipe, then he knows he needs to leave me alone (or at least I like to think he does!).  His words were "it better be good".  That is always what he says when he hears words coming out of my mouth about food that has to go in his tummy, that he thinks he won't like.
Chicken Carnitas
Grumpy actually ate a second helping of these carnitas!  He also told me that it wasn't too bad since it was chicken and Mexican food.  I guess I can say its just all in his head about what type of "food" he doesn't like. It all comes down to how it's cooked that makes all the difference!
The original recipe calls for pork.  We aren't huge pork eaters here so I went with boneless skinless chicken thighs.  I also made a few other changes to the recipe to suit my own taste.
Other recipes you may enjoy for Cinco de Mayo:
Chicken Chimichangas - The Love Nerds
Mexican Quinoa - Flavor Mosiac
Hot Mexican Dip - Life Tastes Good
Mexican Sopes - Renees Kitchen Adventures
I received product from allrecipes.com and Mazola to try the product and make/rate/review the recipe on allrecipes website.  I was not compensated in any other way and was not required to blog about my experience.  All thoughts and opinions stated in this post are my own.

📖 Recipe

Chicken carnitas on a homemade flour tortilla.

Chicken Carnitas

Shelby Law Ruttan
Seasoned and simmered chicken served in homemade flour tortillas.
No ratings yet
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine Mexican
Servings 4 servings
Calories 495 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 pound boneless skinless chicken thighs, cut into cubes
  • 2 tablespoon cooking oil
  • 1 large scallion sliced
  • ½ teaspoon garlic powder
  • 1 tablespoon chili powder
  • ¼ teaspoon chipotle chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon Adobo seasoning
  • 2 tomatillos finely chopped
  • ½ cup finely chopped tomatoes
  • ¼ cup coarsely chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 Avocado sliced
  • 8 Homemade Flour Tortillas

Instructions
 

  • Season cubed chicken with Adobo seasoning. Heat oil in large skillet. Add chicken, onions, garlic powder, chili powder, chipotle chili powder and cumin. Saute 3-5 minutes to brown the meat.
  • Add enough water to barely cover chicken. Bring to a boil; cover, reduce heat and simmer 30 minutes. Remove lid and continue to simmer an additional 15 -20 minutes, or until liquid has evaporated.
  • Combine chopped tomatillos, tomatoes, cilantro and juice of ½ lime in small bowl.
  • Place equal amounts of chicken on each tortilla. Top with salsa and avocado if desired.

Nutrition

Calories: 495kcalCarbohydrates: 39gProtein: 32gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 71mgSodium: 510mgPotassium: 938mgFiber: 6gSugar: 5gVitamin A: 1017IUVitamin C: 12mgCalcium: 97mgIron: 4mg
Keyword Chicken Carnitas
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Strawberry Yogurt Muffins

by 1 Comment

A sunny Sunday morning. Grumpy, on a rare occasion, had to work all weekend. I was slightly lost because I'm usually making a waffle breakfast on Sunday. I wanted something to eat so I went to the pantry and saw the Special K Fruit and Yogurt cereal box. Problem was, I'm not a huge cereal fan and I did not feel like cereal. Then I remember that when I bought groceries the day before I had bought strawberries. A thought formed in my head and I came up with these Strawberry Yogurt Muffins.

Strawberry Yogurt Muffins
I love how the sunshine and the cheeriness of these muffins make me feel so happy 🙂  While today wasn't as warm as yesterday, the sun shone bright.  The kitties hung out at the sliding glass door, soaking up the heat and watching the birdies.  It was a feel good day and these muffins contributed to it.  I also love that these muffins are low-carb, low-sugar, and low calorie!

These wonderful spring-y muffins also are only 3 WW Points Plus. Have a couple with your cup of coffee in the morning and your still good for your meal points!
These were not hard to make at all.  One bowl, mix the wet ingredients, stir in the dry, then add the berries and voila, pretty, tasty muffins!   🙂  This is definitely a recipe you will want to try to welcome in the spring!

Strawberry Yogurt Muffins

By Shelby Law Ruttan
Strawberry and Yogurt Muffins

Special K Fruit and Yogurt Cereal make these low carb, low sugar muffins "special!"

Ingredients

  • ½ cup canola oil
  • 1 cup Splenda Sugar
  • 2 large eggs
  • 1 cup almond milk
  • 1 cup greek yogurt (unflavored, unsweetened)
  • 4 cups Special K Fruit and Yogurt Cereal
  • 1 teaspoon vanilla extract
  • 2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup Special K Fruit and Yogurt Cereal, crushed, for topping
  • 1 cup chopped fresh strawberries

Instructions

  1. Mix canola oil, splenda, eggs, almond milk, greek yogurt and vanilla together until incoroporated.
  2. Stir in the 4 cups of Special K Fruit and Yogurt cereal, white whole wheat flour, baking powder and salt until just combined.
  3. Add fresh strawberries and stir lightly until strawberries are mixed throughout batter.
  4. Line 2-12 cup muffin tin pans with cupcake liners. Scoop using large cookie scoop (mine measures about ⅓ cup) into muffin tins. Sprinkle with crushed cereal.
  5. Bake at 350 for 20 minutes. Let cool on wire rack.

Yield: 24 muffins
Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 20 mins.
Total time: 30 mins.

Nutrition

 

  • Calories: 115.8
  • Fat: 5.6 grams
  • Totalcarbs: 14.6
  • Dietaryfiber: 1.4
  • Protein: 3.3

Tags: strawberries, muffins, breakfast, brunch, low carb, low sugar, muffins

Pistachio Poke Cake

by 11 Comments

This Pistachio Pudding Poke Cake is a sugar-free made from scratch cake that is a retro recipe from the 70's. It is a birthday cake favorite and, because of the green color, it makes a great dessert to serve on St. Patrick's Day.

Traditionally, this pistachio cake recipe is made with a white or yellow cake mix that is baked and cooled, then you poke holes all over the top of the cake before pouring the instant pudding over top. The cake holes fill with the pudding while a layer of pudding remains on top, then it is covered with cool whip for a deliciously moist cake the whole family will love.

A slice of poke cake on a white plate.
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❤️ Why you'll love it

  • This sugar-free favorite is one of the easiest pistachio pudding recipes to make!
  • It is a delicious cake recipe serves 9, making it the perfect dessert for parties and family gatherings!
  • Pistachio pudding cake from scratch is made with a layer of luscious whipped cream, delicious sugar-free pistachio pudding, and spongy moist cake making it a delightfully satisfying sweet tooth favorite!

🥘 Ingredients

Flour

Potato starch, I use this because I like the texture it gives the cake.

Baking powder

Salt

Sugar free sweetener, I recommend using classic monk fruit.

Coconut oil, chilled so it is not liquid

Large eggs 

Unsweetened almond milk

Coconut extract, I like to use this for the flavor, but vanilla extract can be substituted.

Sugar free instant pistachio pudding mix, I recommend this brand.

1% milk

Sugar free cool whip

Spreading cool whip over top of the cake.

🔪 Instructions

For the cake

  1. Pre-heat the oven to 350°F. Spray an 8 x 8 cake pan with cooking spray, set aside.
  2. Lightly spoon the flour into a dry measuring cup and level with a knife and place the flour in a medium bowl. Add the potato starch, salt, and baking powder, stirring to combine with a whisk.
  3. In another mixing bowl, combine the sugar free sweetener and coconut oil, beating with an electric mixer at low speed until blended. Mixture will be like damp sand.
  4. Whisk the egg yolk to the sugar mixture and mix until throughly combined. Add the egg white, and mix until combined.
  5. Add the coconut extract into the measured almond milk.
  6. Combine the flour mixture and almond milk mixture alternately to the egg mixture, beginning and ending with the flour mixture.
  7. Pour the cake batter into the prepared pan and bake for 20 minutes or until the cake springs back when touched lightly in the center. Cool completely on a wire rack.

For the Topping

  1. Once cake has cooled, poke holes in cake about 1" apart using the handle of a wooden spoon. Set aside.
  2. Make the pistachio pudding mix per the package directions. When thickened but still pourable, pour the pudding mix over top of the cake, spreading it out to fill up the holes. Let sit in refrigerator for 2 hours until cold and pudding has set.
  3. Remove the cake from the fridge and spread with the sugar free cool whip topping.
Up close image of one slice of pistachio pudding poke cake.

🥄 Equipment

Electric hand mixer

Mixing bowls

Rubber spatula

8 x 8 baking dish

Wooden spoon with rounded handle

🥫Storage

This pistachio cake recipe is best kept refrigerated for up to 4 days.

📖 Variations

  • Bake the cake in a bundt pan and load the center with pistachio ice cream before adding the whipped topping for delicious homemade pistachio ice cream cake!
  • Change this poke cake up by using different pudding mixes, like chocolate or vanilla pudding!
  • Make this pistachio pudding favorite a layer cake by doubling the recipe and adding cream cheese frosting tinted with green coloring in between the cake layers!

💭 Top Tips

  • Make sure you don't use unsweetened almond milk in place of the milk for the pistachio pudding mix. If you do, the pudding will not set.
  • A box mix can be used in place of the homemade cake mix in this pistachio poke cake recipe.

🙋 FAQ's

Do poke cakes need to be refrigerated?

Yes, and because of the cool whip and pudding this poke cake shouldn't be left at room temperature for more than 4 hours.

Why are holes poked into the cake?

The holes allow pudding to disperse throughout the poke cake resulting in moist, pistachio flavor in every bite.

What is the best tool for poking holes into the cake?

A wooden spoon with a rounded handle works best. Use the tip of the rounded end to poke holes into the cake.

Chocolate Pistachio Bread

Banana Pudding Poke Cake

Pistachio-Charry No-Churn Ice Cream

🍽 Serve with...

Pistachio pudding poke cake pairs nicely with a side of homemade vanilla bean ice cream or Pistachio-Cherry No-Churn Ice Cream.

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

A slice of poke cake on a white plate.

Pistachio Pudding Poke Cake

Shelby Law Ruttan
A pistachio pudding cake made from scratch made with sugar free sweeteners, pistacho pudding mix, and sugar free cool whip topping.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Desserts
Cuisine American
Servings 9
Calories 158 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Pre-heat oven to 350°F. Spray 8x8 cake pan with cooking spray.
  • Weigh or lightly spoon flour into a dry measuring cup. Level with a knife. Combine flour, potato starch, salt, and baking powder. Stir with a whisk.
  • In another mixing bowl, combine the Splenda Sugar Blend and Coconut Oil, beating with a mixer at medium speed until blended. Mixture will be like damp sand.
  • Add egg and egg white, one at a time, beating well after each addition, then stir in coconut extract to almond milk.
  • Add flour mixture and milk/extract mixture alternately to egg mixture, beginning and ending with flour mixture.
  • Pour batter into cake pan and bake in 350 degree oven for 18-23 minutes or until cake springs back when touched lightly in the center. Cool.
  • Once cake has cooled, poke holes in cake using the handle of a wooden spoon. I poked the holes about 1 inch apart all around the cake.
  • Make pudding mix per the package directions. When thickened but still pourable, pour the pudding mix over top of the cake, spreading it out to fill up the holes. Let sit in refrigerator at least 2 hours before serving.
  • Prior to serving, remove cake from refrigerator and spread with cool whip. Cut into 16 pieces and serve.

Notes

Make sure you don't use unsweetened almond milk in place of the milk for the pistachio pudding mix. If you do, the pudding will not set.

Nutrition

Calories: 158kcalCarbohydrates: 22gProtein: 5gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 27mgSodium: 253mgPotassium: 160mgFiber: 1gSugar: 7gVitamin A: 177IUVitamin C: 1mgCalcium: 149mgIron: 1mg
Keyword Pistachio Cake Recipe, Pistachio Pudding Cake From Scratch, Pistachio Pudding Poke Cake
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Shrimp with Squash and Penne

by 3 Comments

Shrimp with Squash and Penne is a light seafood meal with summer veggies. Once the zucchini start showing up in the gardens, I know it is time to make this dish! It is quick and easy to put together and very satisfying. A very bright and fresh flavor due to the lemon sauce. If you're a shrimp lover, you must try this one out!
Shrimp with Squash and Penne #pasta #shrimp #lemon

I have made Shrimp with Squash and Penne for as long as Grumpy and I have been together.  Saying that, I have made this dish for the last 14 years!  I can't believe for as long as I've made this that I have never blogged it before.  Grumpy used to request it regularly and I enjoyed making it because it is a recipe that is on the lighter side.  I originally made this with Penne, but you can use any pasta shape you have on hand.  Tonight I used baby bowtie pasta.

Right now, I am only allowing myself to have a limited serving of carbs and the only actual pasta/bready type carb I am allowing with my dinner.  Tonight, this was my carb and it was pretty darn delicious if I do say so myself.  🙂

Shrimp with Squash and Penne #pasta #shrimp #lemon

If you don't like seafood, you could always substitute chicken for the shrimp.  Also, feel free to change the veggies up to your own tastes.  I use mushrooms, onions, zucchini and yellow summer squash for the most part. I like to cook my shrimp, but you can also just toss in pre-cooked shrimp right before serving to warm it up and forgo the cleaning etc of the shrimp!

Other spring-y pasta dishes you may enjoy:
Lemon Cheese Sauce over Cheese Ravioli with Shrimp and Arugula - The McCallum's Shamrock Patch
Lemon Chicken Pasta - Framed Cooks
15 Minute Creamy Avocado Pasta - Oh She Glows

Shrimp with Squash and Penne
Author: Grumpy's Honeybunch
Prep time:
Cook time:
Total time:
Serves: 5
Ingredients
  • ½ pound dried pasta of your choice
  • 2 tablespoons olive oil
  • 1 small yellow summer squash, thinly sliced
  • 1 small zucchini squash, thinly sliced
  • 8 ounces sliced fresh mushrooms
  • ½ small onion, sliced
  • ½ teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¼ teaspoon black pepper
  • 4 large garlic cloves, minced
  • 1 pound medium shrimp, peeled and deveined (uncooked)
  • goya seasoning to taste
  • ½ cup freshly grated Parmesan cheese
  • Instructions
Instructions
  1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, according to package directions. Drain and pour into a large bowl.
  2. Meanwhile, warm 1 tablespoon oil in large skillet over medium heat. Add shrimp and season with Goya (or you can use salt if you prefer) to taste. Cook until shrimp is no longer pink. Remove from skillet and keep warm.
  3. Add remaining tablespoon of olive oil to pan and add mushrooms, onions, squashes and garlic. Saute until liquid is absorbed and squash and mushrooms are tender and slightly browned.
  4. Stir in lemon juice, basil, and oregano. Cook 2 minutes more.
  5. Remove from heat. Add shrimp and pasta. Toss until coated with sauce. Sprinkle with Parmesan and stir to combine.

Jumbo Banana Muffins with Caramel Icing

by 9 Comments

These Jumbo Banana Muffins bake up tall, soft, and bakery-style, with plenty of banana flavor and a lightly sweet crumb. Finished with a simple caramel icing, they're just right for coffee time, sharing, or when you want banana muffins to feel a little special.

A close-up of a Jumbo Banana Muffin on a white plate, drizzled with a thick caramel icing and showing a soft, golden brown texture.

This recipe reminds me of the muffins you'd see cooling on the counter when bananas were too ripe to wast. If you enjoy old-fashioned banana recipes, like my Maple Walnut Banana Bread, this one fits right in and feels just as good for a quiet morning as it does for bringing along to share.

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Why You'll Love Jumbo Banana Muffins

Big bakery-style: these bake tall and generous in a popover pan, giving you that oversized muffin look without extra work.

Old fashioned crumb: using solid shortening creates a soft, tender texture that feels familiar and comforting.

Caramel finish: the simple caramel icing adds just enough sweetness without turning these into cupcakes.

Key Ingredients for Banana Muffins with Caramel Icing

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

Ripe bananas: bring natural sweetness and plenty of banana flavor to every bite.

Solid shortening: creates a lighter; softer crumb than butter and gives these old fashioned banana muffins their texture.

Granulated sugar: adds sweetness without overpowering the banana.

Walnuts (optional): a classic addition that adds crunch and works well in banana walnut muffins.

Brown sugar and butter: form the base of the caramel icing for a warm, sweet finish.

Ingredient Substitutions

  • Swap chopped pecans for walnuts if that's what you have on hand.
  • Use whole milk in place of half and half for the caramel icing.
  • Replace shortening with unsalted butter for a slightly denser crumb and richer flavor.

Variations on Jumbo Banana Muffins

Chocolate chip: stir in chocolate chips instead of nuts for a sweeter muffin.

Spiced banana: add cinnamon or nutmeg to the batter for a warm, spiced note.

Plain top: skip the caramel icing and enjoy these as classic jumbo banana muffins.

Tips for Banana Muffins That Bake Up Tall

  • Fill the popover pan cups about two-thirds full so the muffins have room to rise.
  • Use ripe bananas with plenty of brown spots for the best banana flavor.
  • Let the muffins cool slightly before adding the caramel icing so it sets nicely on top.

How to Store

Store jumbo banana muffins in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Warm thawed muffins in the microwave to soften the crumb and bring back the fresh-baked feel.

Serving Suggestions for Jumbo Banana Muffins

Serve these jumbo banana muffins with a hot cup of coffee or alongside a cozy breakfast spread. They pair nicely with a side of air fryer breakfast sausage or air fryer bacon when you want a relaxed morning table.

More Recipes You'll Love

If you enjoy baking with ripe bananas, you might want to try my Banana Macadamia Cake, Brown Butter Banana Bars, Banana Cherry Nut Muffins, and Blueberry Banana Bread.

Thank you for letting me share this favorite recipe with you. If this caramel-drizzled treat hits the hspot, leaving a ⭐⭐⭐⭐⭐ rating is a wonderful way to support the blog. Happy baking!

📖 Recipe

Close up of bakery style muffin topped with swirls of caramel icing.

Jumbo Banana Muffins with Caramel Icing

Shelby Law Ruttan
These Jumbo Banana Muffins are baked in a popover pan for a tall, bakery-style shape and finished with a spooned-on caramel icing. They're soft, lightly slweet, and well suited for sharing, gifting, or enjoying with coffee.
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Prep Time 15 minutes
Cook Time 43 minutes
Total Time 58 minutes
Course Breakfast
Cuisine American
Servings 5
Calories 569 kcal

Equipment

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Ingredients
  

For the Muffins:

Caramel Icing:

Instructions
 

  • Preheat oven to 350℉. Spray a popover pan with cooking spray and set aside.
  • In a large mixing bowl, cream shortening and sugar until fluffy. Mix in the eggs, mashed bananas, and vanilla until well combined.
  • In a medium sized bowl, combine flour, baking soda, and salt. Stir into wet ingredients until just moistened.
  • Stir in chopped walnuts. (if using)
  • Using a large cookie scoop, scoop batter into prepared popover pan. that has been coated with cooking spray until ⅔ full. (this will be approximately 2 full cookie scoops)
  • Bake at 350 for 28 minutes or until toothpick comes out clean when inserted. Cool on baking rack for 10 minutes, then remove from pan and finish cooling.
  • Make the glaze by simmering butter and brown sugar in a saucepan, stir in half and half, and whisk in confectioners' sugar until smooth. Spoon over slightly cooled muffins.

Notes

 
 
 

Nutrition

Calories: 569kcalCarbohydrates: 83gProtein: 8gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 9gMonounsaturated Fat: 7gTrans Fat: 2gCholesterol: 50mgSodium: 356mgPotassium: 373mgFiber: 4gSugar: 46gVitamin A: 252IUVitamin C: 6mgCalcium: 35mgIron: 3mgNet Carbohydrates: 80g
Keyword bakery style muffins, banana muffins, banana muffins with caramel icing, Banana Walnut Muffins, caramel iced muffins, Jumbo Banana Muffins, old fashioned banana muffins
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

King Cake with Almond Filling

by 4 Comments

This King Cake is a soft, sweet yeast bread filled with rich almond flavor and finished with a simple glaze and festive sugars. It's the kind of dessert bread that feels right at home on a Mardi Gras table or served with coffee on a slow weekend morning.

A homemade Mardi Gras King Cake topped with white icing and traditional purple, green, and yellow sanding sugar, displayed on a purple glass cake stand.

It was so fun to learn about the long tradition of Mardi Gras and King Cakes and how they evolved into the colorful treats we love today. I was especially happy to find that the French often use an almond filling in their King Cake versions, which is exactly the flavor I wanted here.

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Why You'll Love This King Cake

Soft texture: the enriched dough bakes up tender and light, with just enough structure to hold the filling.

Almond flavor: the homemade almond filling adds classic flavor without being too sweet or overpowering.

Celebration ready: this cake looks special straight from the oven and fits right in for Mardi Gras or any festive dessert table.

Key Ingredients for Classic King Cake

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

  • All-purpose flour: creates a sturdy yet tender dough that's easy to work with.
  • Buttermilk: adds richness and helps create a soft crumb. If needed, milk mixed with a little vinegar works as a substitute.
  • Active dry yeast: gives the dough a steady rise and classic yeast-bread texture.
  • Eggs: add structure and richness to the dough and the egg wash.
  • Butter: brings flavor and softness to the finished bread.
  • Homemade almond filling: adds classic almond flavor and a smooth, rich layer inside the bread without overpowering the dough.
A homemade Mardi Gras King Cake topped with white icing and traditional purple, green, and yellow sanding sugar, displayed on a purple glass cake stand.

Ingredient Substitutions

  • Use whole milk mixed with vinegar if buttermilk isn't available.
  • Swap unsalted butter for salted butter and reduce added salt slightly.
  • Use vanilla glaze instead of almond glaze.

Variations on King Cake with Almond Filling

  • Cream Cheese: add a thin layer of sweetened cream cheese alongside the almond filling.
  • Citrus twist: stir a little orange or lemon zest into the dough for a bright note.
  • Toasted almond: sprinkle sliced almonds over the glaze before adding the colored sugars for a little texture and extra almond flavor.

Tips for Perfect Sweet Yeast Dough

  • Warm liquids: keep the butter and buttermilk just warm to the touch so the yeast stays active.
  • Thin filling: spread the almond filling lightly to avoid leaks during rolling and baking.
  • Seal well: pinch seams firmly when shaping so the filling stays tucked inside.

How to Store

Store King Cake tightly covered at room temperature for up to 2 cays or refrigerate for up to 4 days. Warm slices briefly in the microwave to soften the crumb before serving.

Serving Suggestions for King Cake

Serve this King Cake with a hot cup of coffee or alongside savory dishes like gumbo or my Jambalaya salad bowl for a classic Mardi Gras spread. It also pairs nicely with simple breakfast casseroles like my Tater Tot Casserole when served the next morning.

Close-up of a sliced sweet bread with almond filling and colorful sugar sprinkles on a purple glass stand.

More Recipes You'll Love

If you enjoy festive desserts, you might like trying a my Fireball Apple Bread Pudding for cozy evenings. Try my Homemade Cinnamon Rolls, NY Crumb Cake, or Vanilla Beignets for brunch.

Making this for Mardi Gras?

If you give this King Cake a try, please leave a ⭐⭐⭐⭐⭐ rating and a comment below. Your feedback helps me keep creating recipes you love!

Don't forget to show off your hard work - tag me @grumpyshoneybunch on Instagram so I can share your photos. Happy Baking!

📖 Recipe

King Cake with Almond Filling

Shelby Law Ruttan
This King Cake is a soft, sweet yeast bread filled with almond flavor and finished with a simple glaze and festive sugars. It's made for celebrating, sharing, and enjoying one slice at a time.
No ratings yet
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Prep Time 4 hours
Cook Time 40 minutes
Total Time 4 hours 40 minutes
Cuisine American, New Orleans Inspired
Servings 16
Calories 369 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the King Cake

Almond Filling

Egg wash

  • 1 large egg
  • ¼ cup water

Icing

Instructions
 

For the King Cake

  • Mix 4 cups of flour, sugar, yeast, and salt together in the bowl of a stand mixer fitted with a dough hook.
  • In a medium bowl, whisk 3 eggs until combined.
  • Melt butter in a small saucepan over medium-low heat. Turn heat to low and add buttermilk to melted butter; heat until lukewarm (will be just warm to your touch). Whisk buttermilk mixture into beaten eggs.
  • Beat egg mixture into flour mixture on medium-low speed to make a firm, elastic dough, about 10 minutes. If dough doesn't separate from the sides of the mixing bowl during kneading, beat in ¼ cup more flour.
  • Turn dough out onto a work surface and knead for 1 minute, using more flour if needed to prevent sticking; form into a ball and place into a bowl coated lightly with oil or cooking spray. Turn dough around to lightly coat. Cover bowl with plastic wrap and let rise in a warm place until doubled, about 2 hours.

To Make the Almond Filling

  • in a medium bowl, combine the almond flour, sugar, salt, and orange zest. Mash in the butter until it's completely incorporated. Stir in the eggs one at a time, along with the rum and almond extract. Don't be concerned if the mixture is not completely smooth. Cover and chill.

To Assemble and Bake the King Cake

  • Preheat oven to 350 degrees.
  • Punch down dough and turn out onto a lightly floured piece of parchment paper. Roll dough into a 10x28-inch rectangle. Spread almond filling over the rectangle, leaving a 1-inch border along each edge - use a thin layer of filling otherwise it will seep out when trying to roll it and seep out more when baking. Lift an edge of the parchment paper sheet to roll dough into a log shape. Pinch seams closed to seal in filling, keeping roll on the parchment paper.
  • Form the dough into a ring; pinch the edges closed. Use parchment paper to lift the cake and slide a baking sheet beneath the parchment.
  • Whisk 1 egg with water in a small bowl and using a pastry brush, brush cake with egg wash.
  • Bake king cake in the preheated oven until golden brown, about 40 minutes. Let cake cool.

To make the glaze:

  • Stir 1 cup confectioners' sugar, corn syrup, and milk in a bowl; mix in almond extract. Drizzle king cake with icing and frost with colored sugars.

Notes

Note: The almond filling in this recipe is from David Lebovitz's Galette de Rois.

Nutrition

Calories: 369kcalCarbohydrates: 51gProtein: 8gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 96mgSodium: 224mgPotassium: 87mgFiber: 2gSugar: 22gVitamin A: 406IUVitamin C: 0.001mgCalcium: 48mgIron: 2mgNet Carbohydrates: 49g
Keyword classic New Orleans King Cake, easy King Cake recipe, homemade King Cake, homemade Mardi Gras dessert, King Cake, King Cake Recipe, King Cake with Almond filling, Mardi Gras King Cake, traditional King Cake
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Creamy Chicken Linguine

by 5 Comments

Chicken Linguine in a creamy sauce is a delicious creamy pasta recipe made with tender chicken simmered in a lower fat cream sauce served over linguine. This is a dinner recipe the whole family will love!

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❤️ Why you'll love it

Ready in 40 minutes: total time to cook this this creamy chicken linguine from start to finish is 40 minutes, making it perfect for busy weeknights.

Perfect for special occasions: chicken pasta is perfect for Valentine's day when you are looking to serve a romantic dinner to your loved one.

Family favorite: this flavor packed pasta dish is a healthier version with delicious flavors.

Lower carb: this delicious dinner is made with a pasta that has 5 grams of dietary fiber per serving and has only 28 g total carbohydrate.

Chicken for pulled chicken sandwiches.
I used chicken tenderloins for a quick meal but you can also use chicken breasts cut into pieces.

🥘 Ingredients

Mushrooms: buy pre-sliced mushrooms for convenience

Unsalted butter

Fat-free Italian dressing

Dry white wine: use any table wine that you would drink that is not sweet.

Cream of mushroom soup:

⅓ less fat cream cheese 

Boneless skinless chicken: use chicken tenders whole or cut into bite-sized pieces. Can use chicken breast also.

Dried linguine: I love to use Dreamfields lower carb linguine, or you can use a whole grain pasta.

Chives

Black pepper

Cook pasta according to package directions until al dente

🔪 Instructions

  1. In a large pot of boiling water, cook linguine according to package directions until al dente.
  2. In a large skillet over medium-high heat, melt butter until bubbly. Adds mushrooms and saute for 5 minutes, until mushrooms have softened, chopping them some with the spoon if there are larger pieces. 
  3. In a large bowl, using a wire whisk, mix together the Italian dressing, dry white wine, and cream of mushroom soup until well incorporated. 
  4. Add the soup mixture to the cooked mushrooms and cook over medium heat, bringing the soup mixture to a low bowl. Whisk in the softened cream cheese and until completely incorporated.
  5. Add the chicken pieces to the sauce and bring it to a boil. Immediately reduce to low heat and simmer for 20 minutes, until chicken is cooked through.
  6. Serve the chicken and sauce over cooked linguine. Sprinkle with fresh cracked black pepper and chopped chives (if using).

🥄 Equipment

12-inch nonstick skillet

2-quart saucepan

Hand whisk

Flathead wooden spoon

Large bowl

🥫Storage

Refrigerate: store leftovers in an airtight container in the fridge up to 4 days.

📖 Variations

  • Substitute any lean meat such as shrimp or scallops in place of the chicken.
  • Add ¼ - ½ teaspoon red pepper flakes for added heat.
  • A ¼ cup freshly grated parmesan cheese to the creamy sauce.
  • Garnish with fresh basil instead of chives.
  • Stir in 1-2 teaspoons cajun spice to the sauce to kick it up another notch.
  • Wine does add a unique flavor to the sauce, however, if you would rather not use wine, chicken broth can be substituted.
A cream colored bowl filled with creamy chicken linguine garnished with fresh chives.

💭 Tips

  • Soften the cream cheese in the microwave if you forget to take it out ahead of time. Use the soften cycle or run it on medium power for 30 seconds or longer if needed, checking every 5 seconds if you going longer.
  • Reduce cooking time and use any leftover chicken in place of the raw chicken. Add cooked chicken and simmer for 2-3 minutes, until chicken is warmed through.

Baked Ziti with Italian Chicken Sausage

Chicken with Rosemary Sauce

Shrimp Alfredo Linguine with Saffron

Cajun Shrimp with Linguine and Creamy Parmesan Sauce

Creamy Shrimp and Bacon Linguine

Cheesy Garlic Bread

🍽 Serve with...

Make this chicken linguine recipe part of a 4 course Valentine's dinner! Start with Double Tomato Bruschetta as an appetizer, this Spinach Strawberry Champagne Salad is the perfect side salad, and for dessert, try this light dessert for Chocolate Strawberry Eclair Cake.

The Last Word

No salt is added to this recipe due to the fact that Italian salad dressing and mushroom is used in making the sauce. Only add a little bit of salt if needed.

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

Creamy chicken linguine featured image.

Creamy Chicken Linguine

Shelby Law Ruttan
Delicious easy to make chicken linguine is a pasta dinner covered in a creamy white wine based alfredo sauce.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Italian
Servings 4
Calories 430 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Saute the mushrooms in the butter for 5 minutes, until softened, chopping them some with the spoon if there are larger pieces.  
  • In large mixing bowl, whisk together the Italian dressing, dry white wine, and cream of mushroom soup until well incorporated.  
  • Add the soup mixture to the cooked mushrooms and bring to a low simmer.  Whisk in the softened cream cheese and until completely incorporated.
  • Add the chicken tenders bring it to the boiling point, then reduce the heat and simmer for 20 minutes, until chicken is cooked through.
  • Serve the chicken and sauce over the cooked linguine.  Sprinkle with fresh chopped chives (if using).

Nutrition

Calories: 430kcalCarbohydrates: 28gProtein: 34gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 107mgSodium: 1127mgPotassium: 855mgFiber: 3gSugar: 6gVitamin A: 398IUVitamin C: 3mgCalcium: 60mgIron: 1mgNet Carbohydrates: 23g
Keyword Creamy Chicken Linguine
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Sausage Gravy

by 5 Comments

This easy Sausage Gravy is a rich and savory comfort food that pairs perfectly with a fresh batch of fluffy biscuits. Whether you're enjoying a slow morning or need a cozy dinner option, this is one of those classic meals that always satisfies.

A biscuit topped with creamy sausage gravy on a white plate, set on a striped cloth napkin, with a glass of orange juice and a tray of biscuits in the background.

Sausage Gravy has been a longtime family favorite in my house. It's one of those recipes that brings everyone to the table, especially when poured over my Fluffy Homemade Biscuits or my Mom's Buttermilk Biscuits! There's something about the combination of buttery biscuits and creamy sausage gravy that feels like home.

Why You'll Love Sausage Gravy

Simple and quick: Only a few ingredients and about 15 minutes from start to finish.

Comfort in every bite: Warm, creamy, and flavorful. Just what you want for a relaxed weekend brunch or easy weeknight dinner.

Versatile: Serve it over biscuits, toast, or even crispy home fries!

Key Ingredients

Pork Breakfast Sausage: Use your favorite bulk pork sausage. This is where the flavor comes from.

All-Purpose flour: Thickens the gravy to the perfect consistency.

Milk: Gives a creamy result.

Salt and Black Pepper: Simple seasoning that lets the sausage shine.

Ingredient Substitutions

Sausage: Swap in turkey sausage or vegetarian sausage for a lighter or meatless version.

Milk: Any milk will work, whole, skim, or non-dairy milk.

Recipe Variations

Add heat: Stir in crushed red pepper or hot sauce for a spicy kick. (My kids do this!)

Southern Style: Add a pinch of sage and thyme for extra depth.

Loaded Version: Add sautéed onions or mushrooms to stretch the recipe and add flavor.

Top Tips for the Best Sausage Gravy

  • Cook sausage thoroughly: Let it brown and develop flavor before adding the flour.
  • Add milk slowly: Whisk constantly while pouring to prevent lumps.
  • Simmer gently: Let the gravy thicken slowly for a creamy texture without scorching.

Storage and Reheating

Refrigerate: store leftover gravy in an airtight container for up to 4 days.

Reheat: Warm on the stovetop over low heat with a splash of milk to loosen.

Serve With...

Serve this sausage gravy over Fluffy Homemade Biscuits and a side of Crockpot Scrambled Eggs for a full Southern-style breakfast. Add a side of Mom's Home Fries and finish with a Jam Muffin for a delicious weekend brunch.

More Family Favorite Breakfast Recipes

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

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

📖 Recipe

A biscuit topped with creamy sausage gravy on a white plate, set on a striped cloth napkin, with a glass of orange juice and a tray of biscuits in the background.

Sausage Gravy

Shelby Law Ruttan
This hearty sausage gravy is made from just a handful of ingredients and is ready in minutes. It's creamy, comforting, and just right for pouring over warm, buttery biscuits for a weekend breakfast or casual weeknight dinner.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 291 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Break sausage up in hot non-stick skillet. Turn heat down to medium and cook sausage, chopping and stirring occasionally.
  • Once sausage is fully cooked, stir in flour, salt and pepper until sausage is coated and flour is no longer wet.
  • Slowly pour in milk and stir until gravy becomes thickened. Serve over top of hot biscuits.

Notes

Nutrition information does not include biscuits.
 
 
 

Nutrition

Calories: 291kcalCarbohydrates: 5gProtein: 15gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 67mgSodium: 713mgPotassium: 342mgFiber: 0.04gSugar: 5gVitamin A: 222IUVitamin C: 1mgCalcium: 133mgIron: 1mgNet Carbohydrates: 5g
Keyword Easy Sausage Gravy, Sausage Gravy
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Vanilla Heat Beignets

by 17 Comments

Vanilla Heat Beignets

Today I am sharing with you a recipe I made as part of the Secret Recipe Club - and I'm also going to be sharing a piece of my heart with all of you,  all of my blogging friends, some I have known since the beginning of my (and your) blogging days, and you, my readers.  My match today is someone I have known from the beginning of our blogging days.  She may not realize what she means to me.  But today, she will know.

Today, I want everyone to know that our blog friends, our internet friends, those people we never may meet but get to know so personally from our blogs really do mean something to me.  Maybe more than any of us realize.  It took the loss of Elle, from Elle's New England Kitchen, this last week to make me put this to words.  Elle probably didn't realize she had a special spot in my heart, but she did.  One of her recipes was one of the first ones I posted in my first year of blogging and that was the beginning of our foodie relationship.  She will be greatly missed in the world of bloggers.

I became very emotional when I had to go back to Holly's blog to decide what recipe of hers I was going to make for SRC.  Holly may not know this, but I admire her.  Her reasons for blogging to start with, her earlier insecurities about what she was doing when beginning blogging, just gives me even more reason to be so proud of her.  How do I see Holly?  I see her as a strong, loving, caring mom.  One who takes the time to spend with her children and loving them and relishing moments that will be in the past way too soon.  I see her as an amazing cook and baker.  We participated in TWD together for a long time.  That is how I basically "met" and "became acquainted" with her.   She really is a PheMOMenon.

Vanilla Heat Beignets

I really love these Beignets I made from her blog.  I don't take to deep frying very often because I just don't like the mess.  But, when I saw these Beignets and how lovely she had photographed them, I knew it was what I had to make.  I love the lightness of the yeasty dough, and the vanilla heat that came from my International Delight Vanilla Heat creamer! I love the taste of the creamer, but I realized on my first cup of coffee, that I didn't care for it in my cup.  So, when I read the ingredient list, I realized I could sub that creamer for the half and half.  There is just the slight hint of heat in the after taste to these Beignets and I love it.  They have a little warmness of cinnamon and chili.  Two things I absolutely love!  The powdered sugar on top just set it off with the little bit of sweetness.  These would be great to dip in a hot chocolate sauce too!  Holly had paired hers up with Frozen Hot Chocolate (recipe on the same page as her Beignet recipe).  I am not a huge chocolate drinker, but I'm a dipper! Come to think of it, these would be excellent with a side of pure maple syrup to dip them in also!

Vanilla Heat Beignets

One more thing before you get to the recipe and the links to other SRC posts for this week.  My mom taught me to drain my fried doughnuts on a paper grocery bag.  They aren't as popular as they used to be (although I think they should be) but I get them when I go to Trader Joe's.  The bag soaks the grease on the fried dough away from the doughnuts - and this really does help!  My Beignets were not greasy in any way.  They were absolutely delicious.  Thanks Holly.  For being an inspiration to mom's out there (young like you and old like me!) and for giving me a recipe for something I had never made before!

Vanilla Heat Beignets
Author: recipe slightly adapted from Phemomenon
Ingredients
  • ½ cup warm water
  • ½ cup International Delight Vanilla Heat Coffee Creamer, warmed
  • 1 package instant rise yeast
  • 1 teaspoon vanilla
  • ¼ cup granulated sugar
  • 2 tablespoons unsalted butter, melted
  • 1 large egg, beaten lightly
  • 1 teaspoon salt
  • 3 cups all purpose flour
Instructions
  1. In bowl of kitchen aid mixer, add warm water, warmed creamer, yeast, sugar, vanilla, melted butter, salt and egg.  Turn mixer on low to combine.
  2. Add flour, 1 cup at a time and mix on low until all 3 cups have been incorporated.
  3. At this point in time I put my oil on the stove and turned it on to medium heat.  I used a heavy aluminum pot with about 2 inches of oil.
  4. Remove dough from bowl and place on lightly floured board. Knead slightly and then roll out with a rolling pin until about ⅛ inch thick. (I did not measure this and its highly likely mine were thicker than ⅛th inch!).  I do not have a pastry roller but Holly said you could use a pizza cutter and it worked great - cut the dough into squares about 2x2.  I had a few odd shaped ones - I just ate those as they came out.  😉 Stretch each piece slightly before placing in hot oil (should be at 350 degrees using a candy thermometer).
  5. When oil is up to temperature, stretch each beignet slightly and gently place in hot oil.  Cook in oil, turning often, until beignets are golden brown.  Remove from hot oil and drain on paper bag lined cookie sheet (or use paper towels if you don't have a bag).  Sprinkle with sugar, or leave un-frosted and dip into your favorite sauces such as caramel, chocolate, or maple!  Store leftovers in airtight bag.

Venison White Bean Chili Recipe

by 3 Comments

This Venison White Bean Chili recipe is a blend of spicy sweet flavors made with ground venison, and cannelloni beans. It is an excellent main dish recipe served with Soft White Bread, Corn Muffins, or Jalapeño Cornbread.

Venison White Bean Chili is the perfect chilly weather dinner recipe. It is an excellent make ahead recipe as the flavors develop more after the first day. I love to make this for game day and keep it warm in the slow cooker.

Venison White Bean Chili overhead shot with two slices of white bread on the right hand side

The Secret Ingredient To Make The Most Awesome Chili Recipe

I discovered many years ago that there is one ingredient you can add to a recipe that has a bit of spice in it to knock it out of the park on the flavor scale. That ingredient would be brown sugar. I love the depth of flavor and that bit of sweet added to the heat of the white bean chili is absolutely delicious.

I am also a huge cumin fan. Many chili recipes have you use about 1 teaspoon of ground cumin to each 1 tablespoon of chili. I pretty much do a 1:1 ratio because I love the flavor so much. I feel the cumin and brown sugar make this white bean chili recipe the best one I have ever made.

What You Need To Make Venison White Bean Chili

Ground Venison, I like to use venison that has been ground with a little bit of pork fat. This not only adds fat to a very lean meat but it adds more flavor as well. Without the pork fat, you would find a dry and somewhat crumbly ground venison.

Cannelloni Beans, also known as white kidney beans. They are a cream colored bean that can be used in place of navy or great northern beans.

Chili Powder

Cumin Powder

Brown Sugar

Diced Tomatoes, Tomato Sauce, and Tomato Paste

Diced Tomatoes, Tomato Sauce, and Tomato Paste

White Bean Chili with Ground Venison

Tips and Substitutions 

  • Drain and rinse the white beans to remove any extra sodium and goop that has collected in the can of beans before adding to the chili. 
  • Boost the bean power and use 2 cans of cannelloni beans
  • Substitute ground beef, turkey, or chicken in place of the ground venison
  • Add a little boost of smoky bacon flavor and fry 4 slices of bacon until crisp. Remove the bacon and set aside. Then cook the venison in the bacon fat. Crumble the bacon garnish the white bean chili 
  • Add extra heat with 1 diced jalapeño added to the onion and garlic mixture.
  • Saute 2 cups chopped mushrooms along with the onion and garlic mixture.
  • Make this a vegetarian chili and use meatless beef crumbles or add combination of peppers, carrots, celery, and mushrooms in place of the ground venison.

Other Chili Recipes You May Like

Beef Chili Recipe

Beef and Butternut Chili

Black Bean Chili

Buffalo Style Chicken Chili

Cincinnati Style Chili

Roasted Garlic Meatball Chili

Spicy Sweet Chili Bowl

Vegan Chipotle Chili

Venison Chili 

White Chicken Chili

Venison Sloppy Joes

*If you made this Venison White Bean Chili Recipe, please give it a star rating*

📖 Recipe

Venison White Bean Chili

Shelby Law Ruttan
A sweet and spicy chili base with ground venison and white beans.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine Mexican
Servings 4
Calories 402 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1½ pounds ground venison
  • ½ cup diced white onion
  • 2 cloves garlic minced
  • 15.5 ounce cannellini beans
  • ½ teaspoon seasoned salt
  • 5¼ diced tomatoes (3-14.5 ounce cans)
  • 6 ounces tomato sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoons cumin
  • 1 tablespoon brown sugar

Instructions
 

  • Saute the venison in a large skillet coated with cooking spray over medium high heat.
  • Add the onion and garlic. Cook and stir until the meat is no longer pink. 
  • Add the white beans, seasoned salt, chili powder, and cumin.  Cook and stir to combine for 1 minute.
  • Add the tomatoes, tomato sauce, and tomato paste to the venison mixture.  Bring the chili to a boil then turn heat down to a simmer.
  • Simmer 1 hour to allow chili to thicken and flavors to meld.

Nutrition

Calories: 402kcalCarbohydrates: 29gProtein: 45gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 136mgSodium: 1011mgPotassium: 930mgFiber: 8gSugar: 7gVitamin A: 1513IUVitamin C: 7mgCalcium: 131mgIron: 10mg
Keyword Venison White Bean Chili, White Bean Chili
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Chocolate Peanut Butter Chip Cookies

by 4 Comments

Chocolate Peanut Butter Chip Cookies are full of chocolate flavor with pops of peanut butter throughout the cookie. Chewy on the inside and crispy around the edges, this is what a good cookie is all about!
Chocolate Peanut Butter Chip Cookies

I know a lot of people are probably cookie-d out by now and a lot of people had trays of cookies around or were busy baking trays of cookies over the holidays.  However, not me.  I was busy moving.  Our closing happened the week before Christmas so I was busy with packing and moving on a daily basis.  I only made one batch of cookies and that was some Chocolate Peppermint Thumbprints to take to a friends house on Christmas Day. Never even took a photo of those cookies.  These would be a great idea to keep in mind for Valentine's Day if you don't want to decorate Sugar Cookies!

So, with all that said, I was in the mood for a cookie and I was in the mood for something chocolate.  I went on the search and found some peanut butter chips I had bought from Trader Joes.  That was going to be the perfect addition to a cookie so I got right on it.  🙂

Chocolate Peanut Butter Chip Cookies

The recipe comes from allrecipes.com, my main source of searching when I want to make something.  These cookies never get hard which is a good thing for Grumpy's sake.  As a matter of fact, he is the one who ate most of these (shhh, I didn't tell you that!).  I loved the crispy edges, chewy cookie with hit of peanut butter chip.  Perfect cookie for my craving.

Chocolate Peanut Butter Chip Cookies

These will stay on my list of cookies that Grumpy likes and cookies that I can make that he won't complain about!

Time to make some Chocolate Peanut Butter Chip Cookies!

Chocolate Peanut Butter Chip Cookies
Author: adapted slightly from allrecipes
Prep time:
Cook time:
Total time:
Ingredients
  • 1 cup (2 sticks) unsalted butter, softened
  • 1-¼ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ⅔ cup unsweetened cocoa powder
  • 2 cups flour
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  • 2 cups peanut butter chips
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl using hand mixer on medium speed, mix butter and sugar until creamy. Add eggs, one at a time, mixing well after each addition. Add vanilla extract with last egg.
  3. In a large bowl, sift together flour, cocoa powder, salt, and soda. Stir into butter mixture until combined. Fold in peanut butter chips.
  4. Scoop by tablespoons (I use a small cookie scoop) onto parchment lined cookie sheet. Bake 8-10 minutes (I found I needed to bake at least 10 minutes).
  5. Store in an airtight container (if you have any left to store!)
Notes
I got about 3 dozen cookies. Original recipe states it makes 2 dozen.[br][br]Tip: to soften butter slightly, place unwrapped stick of butter in microwave and microwave on high in 15 second intervals. Keep a close eye, you shouldn't need much more than 30 seconds or it will start to melt (depending on the wattage of your microwave).

Lower Sugar Banana Crumb Muffins

by 6 Comments

Lower Sugar Banana Crumb Muffins

My very first post from our brand new home 🙂

This however is not the first thing I have baked/cooked here.  This is my first opportunity to actually make something and photograph it however.  We have been super busy.  We I started moving the day after our closing.  I had the entire week off so I packed up as much as I possibly could from the house and started moving it over.  Making about 2-3 trips a day.  While everything didn't go super smooth, the end result, being in our own home, is with it all.

This morning I wanted to use up the 3 bananas I had that were getting over ripe.  I have all this SPLENDA® I received when doing the Apple vs. Pumpkin post for Allrecipes.com and SPLENDA®.   I decided to try and redo AR's Banana Crumb Muffin to see how it would turn out using the Brown Sugar Blend in the crumb topping.  As it turned out, it was quite good.  Would I use it again?  Sure would.  So do I recommend trying it yourself if your trying to cut your sugar intake?  Sure would!

In another day or so I will post my top 10 for 2013.  I was surprised to see that a few of my posts are still in the top 10 from a few years ago!  Please stop back to check it out!  Now I will leave you with the recipe for the Lower Sugar Version of Banana Crumb Muffins.

 

Lower Sugar Banana Crumb Muffins
Author: Grumpy's Honeybunch
Prep time:
Cook time:
Total time:
Serves: 1 dozen
Ingredients
  • muffin batter
  • 3 large bananas, mashed
  • 1 large egg
  • ½ cup unsalted butter, melted
  • ⅓ plus 2 tablespoons Splenda Sugar Blend
  • 1-½ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Topping:
  • ¼ cup Splenda Brown Sugar Blend
  • 1 tablespoon flour
  • 1 tablespoon cold butter
  • ½ teaspoon ground cinnamon
Instructions
  1. In a medium bowl, mix mashed banana, egg, melted butter and Splenda Sugar blend together. Set aside.
  2. In a medium mixing bowl, combine flour, baking soda, baking powder, and salt. Add banana mixture to flour mixture and stir until just combined (a few dry spots are ok!)
  3. Line muffin tin with paper liners and fill cups about ¾ full with batter.
  4. Using a fork, combined brown sugar blend, flour, butter, and cinnamon until crumbly. Do not over mix. It is ok to have some chunks of butter and some drier brown sugar parts.
  5. Sprinkle topping over muffins. Bake in 375 oven for 15-18 minutes (my oven took 18 minutes). Place on cooling rack to cool slightly before eating! Store leftovers in airtight container.

Apple Butter Cinnamon Rolls

by 14 Comments

There's nothing like the smell of fresh Apple Butter Cinnamon Rolls baking in the oven. Soft, fluffy dough wrapped around a sweet apple butter filling with cinnamon and pecans makes this a cozy breakfast or dessert treat.

Freshly baked sticky buns in a pan topped with a glossy caramel glaze dripping down the swirls.

This recipe brings together two of my favorite flavors. Apple butter and cinnamon, in one irresistible pan of rolls. It's a twist on the classic cinnamon roll, and if you love my Apple Filled Cinnamon Rolls, this will be right up your alley.

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Why You'll Love Apple Butter Cinnamon Rolls

Sweet comfort: the apple butter filling makes every bite warm, sticky, and spiced just right.

Nutty crunch: roasted pecans add a toasted, buttery texture that pairs perfectly with the soft rolls.

Family favorite: these cinnamon rolls are easy to make ahead and always a hit at brunch or holiday gatherings.

Key Ingredients for Apple Butter Rolls

See the recipe card at the bottom of this post for a full list of ingredients and instructions.

  • Apple butter: brings natural sweetness and cozy fall flavor to the filling.
  • Flax meal: adds texture and a nutty undertone to the dough while making it more wholesome.
  • Pecans: roasted and chopped, they balance the sweet filling with a satisfying crunch.
  • Instant yeast: helps the dough rise quickly and makes it soft and pillowy.

Ingredient Substitutions

  • Use walnuts in place of pecans.
  • Swap honey for part of the brown sugar for a deeper caramel note.
  • Try white whole wheat flour in place of some of the all-purpose flour for a heartier roll.

Variations for Apple Butter Cinnamon Rolls

  • Mini rolls: slice smaller pieces to make bite-sized treats perfect for parties.
  • Fruit filled: add a layer of thinly sliced apples or pears along with the apple butter for extra texture.
Close up of a sticky apple butter cinnamon roll on a white plate, showing its soft layers and caramelized glaze.

Tips for the Best Cinnamon Roll Dough

  • Warm liquids: make sure the milk is warm, not hot, to activate the yeast without killing it.
  • Flour gradually: add flour slowly so the dough stays soft, not dense.
  • Second rise: don't skip the second rise after shaping; it ensures light, fluffy rolls.

How to Store and Reheat

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm in the oven at 300°F for about 10 minutes, or microwave for 20 seconds.

More Easy Brunch Recipes You'll Love

If you enjoyed these cinnamon rolls, you may want to try my Mom's Buttermilk Doughnuts, Apple Dutch Baby, Praline Pumpkin Muffins, and Pumpkin Bread Pudding

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 sticky apple butter cinnamon roll on a white plate, showing its soft layers and caramelized glaze.

Apple Butter Cinnamon Rolls

Shelby Law Ruttan
These Apple Butter Cinnamon Rolls are soft, fluffy, and swirled with spiced apple butter and pecans. A comforting homemade treat perfect for breakfast or dessert.
No ratings yet
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Prep Time 20 minutes
Cook Time 35 minutes
Rising time 2 hours
Total Time 2 hours 55 minutes
Course Breakfast, Breakfast & Brunch
Cuisine American
Servings 12
Calories 535 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the dough:

  • 1 cup milk microwaved 30 seconds to remove the chill
  • ⅔ cup sugar
  • 2 packages instant yeast
  • 2 large eggs lightly beaten
  • 8 tablespoon unsalted butter softened and divided (8 Tbsp. for dough and 4 Tbsp. for filling and greasing pan)
  • 5¼ cups all-purpose flour Start with 4 cups and add more as needed
  • 1 cup ground flax meal
  • ½ teaspoon salt

For the Filling:

  • ¾ cup apple butter
  • ½ teaspoon cinnamon
  • ½ cup dark brown sugar divided (¼ cup for filling and ¼ cup for the bottom of the baking pan)
  • ½ cup pecans roasted and roughly chopped
  • 4 tablespoons butter

Instructions
 

  • In bowl of kitchen aid, using dough hook attachment, mix milk, eggs, and sugar.  Add flax meal, flour, salt in bowl and turn kitchen aid on and mix until a dough begins to form.
  • Place 8 tablespoon butter, scattered, in the bowl.  Turn on kitchen aid back on low and mix until dough comes together.  Add more flour as needed until dough is no longer sticky and forms a ball.  Let Kitchen-Aid do your knead work by turning it on medium speed and let the dough hook do it's work for about 5 minutes.
  • Remove dough from bowl and on a lightly floured surface, knead dough and form into a ball.  Clean mixer bowl and then spray bowl with cooking spray.  Place dough in bowl and cover with plastic wrap.  Set in a warm dry place and let rise until double.  About 1 hour.
  • Punch down dough and remove from bowl.  Place on lightly floured surface and roll dough out in a rectangular shape (12x24).  Spread butter over dough then spread with apple butter.  Sprinkle with ¼ brown sugar and cinnamon.  Top with pecans.
  • Coat a 9x13 baking dish with cooking spray and set aside.
  • Starting at the bottom of the roll (side closest to you) roll the dough tightly into a log.  I use dental floss (unflavored, unwaxed) to slice the dough. Slide the dental floss under the roll and go to the center.  Slice dough by pulling the dental floss together and cross (to cut the dough).  I got 12 rolls from my batch.
  • Transfer cut cinnamon rolls into prepared baking dish, cover with a cotton towel and allow roll dough to rise until doubled in size.
  • Preheat oven to 350. Bake for 30-35 minutes, until rolls are golden brown.
  • Remove from oven, and cool for 5-10 minutes. Flip rolls over onto a serving platter and scrape any residual sugar mixture over top of the rolls. Serve warm.

Nutrition

Calories: 535kcalCarbohydrates: 75gProtein: 11gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 64mgSodium: 159mgPotassium: 269mgFiber: 6gSugar: 28gVitamin A: 434IUVitamin C: 0.2mgCalcium: 90mgIron: 4mgNet Carbohydrates: 69g
Keyword Apple Butter Cinnamon Rolls, Apple Butter Rolls, Apple Pecan Rolls, Cinnamon Rolls with Apple Butter, Fall breakfast recipe, Homemade Cinnamon Rolls
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Turkey Pot Pie with Cheddar Garlic Biscuits

by 11 Comments

This Turkey Pot Pie is a warm and hearty casserole that brings together tender turkey, creamy sauce, and a cheddar biscuit topping. It's a comforting meal that works any night of the week.

Turkey Pot Pie with golden Garlic Biscuit Topping in a casserole dish.

This dish reminds me of the cozy fall dinners I made when my boys were young, especially after the holidays when leftover turkey was always in the fridge. If you enjoy my Chicken Crescent Rolls or Easy Chicken Potpie, this one will fit right in. I use turkey pot pie here the same way I always have. Simple, homemade, and family ready.

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Why You'll Love Turkey Pot Pie

Comfort Classic: a creamy turkey filling baked under tender cheddar biscuits.

Easy Prep: uses leftover turkey and simple pantry ingredients for quick assembly.

Family Favorite: warm hearty flavors that make this a cozy dinner any night of the week.

Key Ingredients for Turkey Pot Pie with Biscuits

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

Ingredients in measured portions including leftover turkey, mixed veggies, condensed soup, heavy cream, turkey gravy, cheddar cheese, and eggs.
  • Cooked turkey breast: chopped into small pieces for an even, hearty filling.
  • Frozen mixed vegetables: classic pot pie veggies that save time and work.
  • Turkey gravy: adds depth and ties the whole filling together.
  • Condensed cream of chicken soup: creates a creamy base for the casserole.
  • Cheddar cheese: gives the drop biscuits a savory, golden top.
  • Heavy cream and eggs: keep the biscuits tender and rich.

Ingredient Substitutions

  • Chicken works just as well in place of turkey.
  • Heavy cream can be swapped for half and half.
  • Cheddar cheese can be exchanged with Colby Jack or mozzarella.
Leftover turkey and mixed vegetables in a large crock.

Variations on Turkey Pot Pie

  • Turkey Pot Pie with Puff Pastry: for a golden flaky top instead of biscuits.
  • Turkey Biscuit Casserole with Bacon: add cooked crumbled bacon to the filling.
  • Veggie-Loaded Turkey Pot Pie: stir in extra mushrooms, spinach, or peas.

Tips for the Best Cheddar Drop Biscuits

  • Cold dairy matters: keep eggs and cream cold so the biscuits rise higher.
  • Don't overmix: stir until just moistened for tender biscuits.
  • Bake until golden: a deep golden top gives the biscuit layer the best texture.
Garlic cheddar biscuit dough on top of pot pie filling in a white casserole dish.

How to Store and Reheat

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven at 325°F until hot for the best biscuit texture. The microwave works, but softens the topping.

Serving Suggestions for Easy Turkey Casserole

Turkey Pot Pie goes well with simple sides on my website like my Air Fryer Frozen Green Beans or Roasted Asparagus and Mushrooms.

A serving of Turkey Pot Pie with golden Garlic Biscuit Topping on a black serving plate.

More Casserole Recipes You'll Love

If you enjoy cozy casseroles, you may like my Broccoli Rice and Cheese Casserole, Bubble Up Pizza Casserole, Big Mac Casserole, and Leftover Thanksgiving Turkey Casserole.

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

Overhead image of turkey potpie with golden cheddar garlic biscuit topping.

Turkey Pot Pie with Cheddar Garlic Biscuit Topping

Shelby Law Ruttan
This Turkey Pot Pie is a creamy, comforting casserole topped with tender cheddar drop biscuits. It's a wholesome way to use leftover turkey and makes a warm, filling dinner the whole family can enjoy.
4.80 from 5 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 6
Calories 506 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the filling:

  • 3 cups chopped cooked turkey breast
  • 1 shallot
  • 1 tablespoon butter
  • 2 cups frozen mixed vegetables
  • ½ cup turkey gravy
  • 10.5 ounces condensed cream of chicken soup
  • ½ cup milk
  • ½ teaspoon freshly ground pepper

For the biscuit topping:

Butter Garlic topping to brush over baked biscuits:

Instructions
 

  • Preheat oven to 350 degrees. 
  • Saute shallot in butter over medium high heat in large skillet for 2-3 minutes. Add frozen vegetables and turkey. Cover and simmer 2-3 minutes more. 
  • Mix gravy, soup, and milk together then stir into turkey/vegetable mixture. Simmer, uncovered for about 5 minutes. Remove from heat and place in deep casserole dish.
  • While turkey mixture is simmering, assemble the biscuit topping. In a medium sized bowl, toss flour, cheese, garlic powder and salt. 
  • In another bowl, mix together egg and heavy cream. Stir egg mixture into flour mixture until just moistened.
  • Spoon biscuit topping over top of turkey mixture. Place in oven and bake 35-40 minutes until biscuits are golden brown and cooked through.
  • In a small bowl, mix together butter, garlic powder, and parsley flakes and brush over top of biscuits when they come out of the oven. (optional)

Nutrition

Calories: 506kcalCarbohydrates: 32gProtein: 39gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 184mgSodium: 1237mgPotassium: 570mgFiber: 3gSugar: 3gVitamin A: 3916IUVitamin C: 7mgCalcium: 305mgIron: 3mgNet Carbohydrates: 29g
Keyword Biscuit Topping, Casserole, Garlic cheddar biscuits, thanksgiving leftover recipe, Turkey Pot Pie
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Gingerbread Waffles

by 12 Comments

These warm and spiced Gingerbread Waffles bring all the cozy flavors of the season to the breakfast table. They're perfect for slow mornings when you want something comforting but easy to pull together.

Two gingerbread wafflies on a white plate with a side of bacon and cranberry apple butter.

Growing up, anything gingerbread always meant family was gathering soon, and these waffles bring back those same feelings. If you enjoy my Pumpkin Waffles, you'll love how these lean into even deeper holiday spices.

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Why You'll Love this Gingerbread Waffles Recipe

Warm spices: each waffle is flavored with ginger, cinnamon, and nutmeg for a true seasonal breakfast.

Simple ingredients: pantry staples come together quickly for a cozy homemade waffle you can make any day.

Holiday ready: these feel special for fall and winter mornings but are easy enough for weekday breakfast.

Key Ingredients for Ginger Pumpkin Waffles

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

  • White whole wheat flour: adds a wholesome texture while keeping the waffles soft.
  • Molasses: gives the waffles that deep gingerbread flavor and rich color.
  • Pumpkin puree: adds moisture and subtle sweetness while tying in the fall breakfast vibe.
  • Brown sugar: brings warm sweetness that pairs well with the spices.
  • Fresh ginger: brightens the flavor and boosts the gingerbread profile.

Ingredient Substitutions

  • Use regular all-purpose flour instead of white whole wheat flour.
  • Swap melted butter with an equal amount of plant-based butter.
  • Replace molasses with dark corn syrup for a milder flavor.

Variations on Gingerbread Waffles

  • Chocolate chip: fold mini chocolate chips into the batter for a sweeter version.
  • Cranberry spice: add chopped dried cranberries for a festive twist.
  • Gingersnap: stir in crushed gingersnap cookies for extra texture and flavor.
Two waffles on a white plate with a side of bacon and cranberry apple sauce.

Tips for Making Waffles

  • Don't overmix: stir the batter until it just comes together so the waffles stay tender.
  • Preheat fully: a hot waffle iron helps creat crisp edges with a soft center.
  • Let them steam off: place finished waffles on a wire rack to keep them crisp instead of softening on a plate.

How to Store and Reheat

Store leftover waffles in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or air fryer to bring back the crisp exterior without drying them out.

Serve With...

These gingerbread waffles pair wonderfully with a dollop of whipped cream or warm maple syrup. For a full breakfast spread, try adding a side of Mom's Skillet Home Fries, Air Fryer Bacon, or air fryer breakfast sausage.

More Easy Breakfast Recipes You'll Love

If you're in the mood for cozy seasonal breakfast, you might enjoy my All-Bran Muffins, Crescent Roll Sticky Buns, Sausage Gravy on Fluffy Homemade Biscuits.

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

Two gingerbread wafflies on a white plate with a side of bacon and cranberry apple butter.

Gingerbread Waffles

Shelby Law Ruttan
These Gingerbread Waffles bring together warm spices and rich molasses for a cozy seasonal breakfast that fits perfectly into fall and winter mornings. They're simple, comforting, and feel like something special every time you make them.
No ratings yet
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 416 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a large bowl combine flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
  • In a 4-cup glass measuring, whisk together eggs, ginger, pumpkin puree, brown sugar, and molasses.
  • Pour wet ingredients into dry and then pour melted butter over top.  Stir until just combined.
  • Ladle about ⅓ cup of batter onto hot waffle griddle sprayed with cooking spray.  Lower lid and let cook until browned, about 5-7 minutes. (waffle indicator light will go off)
  • Serve warm.

Nutrition

Calories: 416kcalCarbohydrates: 66gProtein: 9gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 124mgSodium: 554mgPotassium: 481mgFiber: 5gSugar: 35gVitamin A: 5257IUVitamin C: 1mgCalcium: 234mgIron: 3mgNet Carbohydrates: 60g
Keyword Fall breakfast recipe, gingerbread breakfast, Gingerbread Waffles, holiday waffles, molasses waffles, pumpkin waffles, spiced waffles
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Easy Homemade Limoncello Recipe

by 7 Comments

This limoncello recipe is a bright, citrus infused liqueur that's easy to make at home and full of fresh lemon flavor. It's crisp, smooth, and makes a lovely homemade gift.

Limoncello glasses filled with homemade limoncello recipe on a blue and yellow checkered napkin.

It always brings me back to my own lemon based holiday spirits, especially my Lemon Drop Martini. This is one of those recipes I reach for when I want to share something thoughtful and homemade with family and friends.

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Why You'll Love this Limoncello Recipe

Fresh flavor: made with real lemon zest for clean citrus notes.

Simple process: just infuse, strain, and sweeten, no special skills needed.

Beautiful gift: clear bottles turn this homemade limoncello into something truly charming.

Key Ingredients for Homemade Limoncello

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

  • Lemons: you'll use the zest only, which carries all of the bright oil without bitterness.
  • Vodka: a clean base spirit that absorbs the lemon oils.
  • Sugar: balances the ctirus and creates a smooth sip.
  • Water: helps build ths syrup that blends with the infused vodka.

Ingredient Substitutions

  • Use Meyer lemons for a sweeter, floral variation.
  • Swap half the vodka for grain alcohol (such as Everclear) for a stronger traditional version.
  • Replace white sugar with monkfruit for a sugar-free, low carb version.

Variations on Limoncello Recipe

  • Make orange-cello with orange zest for a softer citrus sip.
  • Add fresh basil leaves during infusion for a herbal twist.
  • Stir in vanilla bean to the cooled syrup for a creamy, mellow finish.
A clear glass gallon jar filled with lemon zest and vodka with a bottle of Tito's Handmade Vodka next to it.

Helpful Tips for the Best Limoncello

  • Zest only the yellow skin to keep your Italian lemon liqueur smooth, not bitter.
  • Let the syrup cool fully before adding it to the infused voddka to keep the liqueur clear.
  • Choose bottles with tight seals to maintain that crisp, bright lemon aroma.

How to Store

Store limoncello in the refrigerator for up to 3 months, or in the freezer for even longer.

Serve With...

Homemade limoncello is wonderful served ice cold after a meal, or poured over fresh berries or homemade vanilla bean ice cream for a simple dessert.

Limoncello glasses filled with homemade limoncello recipe and yellow candy coated almonds scattered around the glasses.

More Easy Lemon Recipes You'll Love

If citrus is your style, you might also enjoy my Lemon Curd Swirl Cheesecake, Lemon Cheesecake Muffins, Meyer Lemon Curd. and Rhubarb Lemonade.

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

Limoncello glasses filled with homemade limoncello recipe and yellow candy coated almonds scattered around the glasses.

Easy Homemade Limoncello Recipe

Shelby Law Ruttan
This limoncello recipe delivers a smooth, homemade lemon liqueur that's crisp, bright, and easy to prepare. It's a lovely way to share a handcrafted treat with friends or enjoy a chilled citrus sip at home.
5 from 1 vote
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Course Beverages
Cuisine Italian
Servings 33
Calories 127 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 10 lemons , peeled (zest only, no white pith
  • 1 liter vodka
  • 5 cups water
  • 2 cups sugar

Instructions
 

  • Place the lemon zest and vodka in a large glass jar. Cover and let sit for 7 days.
  • On day 6, bring the water and sugar to a boil. Simmer 15 minutes. Cool overnight.
  • On day 7, strain the lemon-infused vodka. Stir in the cooled sugar water.
  • Transfer limoncello into clean, clear glass bottles. Refrigerate or before serving.

Nutrition

Calories: 127kcalCarbohydrates: 15gProtein: 0.4gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.004gSodium: 3mgPotassium: 46mgFiber: 1gSugar: 13gVitamin A: 7IUVitamin C: 17mgCalcium: 10mgIron: 0.2mgNet Carbohydrates: 14g
Keyword DIY limoncello, easy limoncello recipe, homemade limoncello, Italian lemon liqueur, lemon drink recipes, lemon infused vodka, lemon liqueur, Limoncello Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Dill Pickle Meatloaf

by 23 Comments

This Dill Pickle Meatloaf is a classic comfort food with a tangy twist that pickle lovers appreicate. It's an easy weeknight family dinner made with simple pantry ingredients and baked right in a loaf pan.

Dill Pickle Meatloaf on a white plate with one slice cut to show the texture.

I've made plenty of meatloaf recipes ovder the years, but this one stands out when I want something familiar with a little personality. This is a comfort food classic with a small flavor surprise, and fits right in at the dinner table.

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Why I Love This Meatloaf Recipe

Weeknight Friendly: this meatloaf comes together quickly and bakes hands-off, making it a solid option for busy evenings.

Bold flavor: dill pickle juice and chopped pickles bring tang and depth without overpowering the beef.

Family comfort: it slices clean, reheats well, and feels right at home next to Mashed Potato Cakes or Air Fryer Frozen Green Beans.

Key Ingredients for Pickle Meatloaf

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

Ground beef: lean ground beef keeps the meatloaf hearty without excess grease.

Dill pickle juice: adds moisture and that signature tang found in pickle juice meatloaf recipes.

Dill pickles: chopped pieces give texture and bursts of flavor throughout the loaf.

Italian Bread Crumbs: helps bind the meatloaf while adding mild seasoning.

Onion: white onion adds savory flavor without overpowering the dish.

Ingredient Substitutions

  • Ground turkey can be used in place of ground beef for a lighter option.
  • Plain bread crumbs work if Italian seasoned bread crumbs aren't available.
  • Dill relish may be used instead of chopped pickles, keeping the measurement the same.
A sandwich made with leftover meatloaf served on a white plate with a side of pickled carrots and cucumbers.

Variations on Dill Pickle Meatloaf with Ground Beef

  • Spicy Twist: add crusted red pepper flakes or diced hot pickles or pickled sweet hot jalapeños for gentle heat.
  • BBQ Style: swap the ketchup in the topping with barbecue sauce for a smoky finish.
  • Cheddar Boost: mix shredded cheddar cheese into the meat mixture for a richer version.
A glazed slice of savory meatloaf sitting on a gold serving plate.

Tips for the Best Pickle Juice Meatloaf

  • Mix the meat just until combined to keep the texture tender.
  • Press the meat mixture firmly into the loaf pan so it holds its shape.
  • Let the meatloaf rest for 10 minutes before slicing for cleaner cuts.

How to Store and Reheat

Store leftover Dill Pickle Meatloaf in an airtight container in the refrigerator for up to 5 days. Reheat slices in the microwave or warm them covered in a 325°F oven until heated through.

Serving Suggestions

Serve with a side of homemade mashed potatoes or spanish rice. And, for lower carb options this Garlic Mashed Cauliflower with Browned Butter or Cauliflower Spanish Rice make great side dish ideas.

More Meatloaf Recipes To Try

If meatloaf is a family favorite, you may enjoy my Turkey Meatloaf with Tomato Chutney, Jalapeno Cheddar Meatloaf, Sweet and Sour Meatloaf, and Vegetarian Meatloaf.

Did you try this recipe? I'd love to hear how it turned out for you! Please leave a comment below to share your thoughts and give this recipe a ⭐⭐⭐⭐⭐ rating to help others find it. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your delicious creations!

📖 Recipe

Dill Pickle Meatloaf on a white plate with one slice cut to show the texture.

Dill Pickle Meatloaf

Shelby Law Ruttan
This Dill Pickle Meatloaf is a comforting, oven-baked dinner with a tangy edge that keeps things interesting. It's a dependable family meal that feels familiar while offering a little extra flavor in every slice.
4.86 from 14 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 6
Calories 222 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

FOR THE DILL PICKLE MEATLOAF

  • 1¼ pounds lean ground beef
  • ½ cup diced white onion
  • 1 large egg
  • ½ cup dill pickle juice
  • ½ cup Italian seasoned bread crumbs
  • ¼ cup diced dill pickle
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

FOR THE TOPPING

Instructions
 

  • Preheat the oven to 350 degrees F. Spray a loaf pan with cooking spray; set aside.
  • Crumble the ground beef into a large bowl. Add the egg, diced onion, pickle juice, chopped pickles, salt, pepper, and bread crumbs in to the meat. Using your hands, mix together until the ingredients are just combined. 
  • Transfer the meat mixture to the prepared loaf pan and pat the meatloaf mixture in tight. 
  • Stir together the ketchup, water, sugar, and Worcestershire sauce. Pour the sauce mixture over the meatloaf.
  • Bake in preheated oven for 1 hour, or until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 160 degrees F.
  • Store leftovers in an air-tight container in the refrigerator up to 5 days.

Notes

Make this recipe keto friendly by doing the following:
  • Substitute ground pork rinds for the bread crumbs
  • Use a brown sugar erythritol sweetener for the brown sugar.
  • Be sure the ketchup is sugar free.
  • Add ½ teaspoon basil, ½ teaspoon oregano, and ¼ teaspoon ground thyme to the meatloaf mixture

Nutrition

Calories: 222kcalCarbohydrates: 15gProtein: 23gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 90mgSodium: 768mgPotassium: 406mgFiber: 1gSugar: 6gVitamin A: 77IUVitamin C: 1mgCalcium: 43mgIron: 3mgNet Carbohydrates: 15g
Keyword cheeseburger meatloaf with pickles, classic meatloaf dinner, Dill Pickle Meatloaf, easy ground beef meatloaf, meatloaf with dill pickles, pickle juice meatloaf, pickle meatloaf
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Brandy Shooters

by 5 Comments

Meyer Maple Brandy Shooters made with meyer lemons, bursting with citrus punch and the subtle sweetness of maple syrup and that hit of brandy is a yummy little after dinner shot to share with your dinner companions!  
This post was made possible by Frieda's Specialty Produce.  I received product to sample from Frieda's with no obligation to post. The thoughts and opinions expressed are soley my own.

I'm a sucker for lemons. Lemon Curd being one of my favorite things ever.  I may or may not be known to just open the refridgerator door and stand there with a spoon just eating the lemon curd out of the container.  That could have been my son Christopher, but it could have been me too.

Meyer Lemons are much easier to find in New York now than they used to be way back when I started blogging. It seems as though the entire foodie community has grown in a big way, with it becoming such a fad for people to love to cook and experiement with all different kinds of ingredients. Stores seem to be better about getting products that you normally don't find in your own area.
I made Limoncello a co-worker suggested it as a recipe to make with Meyer Lemons on my Facebook Page.  Since Limoncello only uses the yellow peel of the lemon, I had all these lemons that I needed to juice and do something else with.  So, I made this beverage with some of it and lemon bars with the remainder.  Pretty darn delicious if I do say so myself.   🙂  

Meyer Maple Brandy Shooters

By Shelby Law Ruttan
Meyer Maple Brandy Shooters

Ingredients

  • ¼ cup Brandy
  • 1-½ tablespoons Pure Maple Syrup
  • 2 tablespoons well strained Meyer Lemon Juice
  • tiniest pinch of grey sea salt

Instructions

  1. Place all ingredients In a cocktail shaker filled with ice. Shake well.
    Pour into two shooter glasses that have been chilled in the freezer. Shoot!
  2. Notes: I use light amber syrup in all my recipes. Using a darker syrup will
    produce a deeper syrup flavor. Go for it if that is what you like. I just prefer light
    amber. Number of glasses will depend on the shooters you use.

Yield: 2 shooters
Prep Time: 00 hrs. 05 mins.

Total time: 5 mins.
Tags: Boozy Drinks, Brand Recipe, Brandy, Frieda's Specialty Produce, Maple, Meyer Lemons,

Homemade Bagels with Maple Walnut Cream Cheese

by 11 Comments

I have two favorite cream cheese toppings to go on my bagels.  One is a Maple Walnut one and the other is an Olive one.  I love the maple walnut on the sesame or plain bagel, while I love the olive one on an everything one!  I should also include that I love bagels! 🙂

I've only made bagels once and I made a pumpkin spice one from Taste of Home.  It was delicious but I never did blog it.  This time, I made a white whole wheat bagel as part of my Secret Recipe Club Assignment.  I was assigned Daily Dish Recipes written by Nicole.  Nicole has so many delicious looking recipes on her gorgeous blog.  I was tempted (more than once) to make the Pumpkin Spice Poke Cake.  Lord does that ever look delicious.  I didn't go that way though because I've been following a diet and really want the pounds to keep coming off instead of staying the same or putting them on.

Nicole has a beautiful array of photos and recipes on her blog.  Definitely go check it out if you haven't been there before!    Instead, I saved the recipes I fell in love with on my ZipList Recipe box!

I know this is my SRC post, but I have to tell you that I now am using ZipList for saving my recipes.  I'm super excited about it and love the format, how I can save recipes from blogs that use the ZipList, create a shopping list, and one of my favorite, sort by websites (blogs)!  I'll write a post in another day or so to tell you more about this awesome new tool you can use when you are on my site.  (BTW, Nicole also has ZipList on her site!)

Now, about these bagels.  You will not believe how easy these are to make until you try to make them yourself.  I'm impressed with how quickly they went together.  I was lazy and used my kitchen-aid (no venting frustrations here this weekend Nicole!).  I'm too exhausted right now to think about kneading my dough by hand.  Hopefully by the time Thanksgiving gets around here I will be much more rested.  Not to mention, I will actually be on vacation!  I'm very happy with this recipe and will definitely be a keeper around here (as will my KitchenAid!).  Homemade bagels are so much better than store bought.  Although Bruegger's Bagels are pretty darn good too 🙂

 

For the Bagels:

4 cups white whole wheat flour

1 tablespoon sugar
1-½ teaspoon salt
2 teaspoons instant yeast
1 tablespoon vegetable oil
1-¼ cups warm water
For the Cream Cheese:
1- 8 ounce tub cream cheese
2 tablespoons pure maple syrup
1 teaspoon maple extract
⅓ cup toasted walnut pieces
To make the Bagels:
In a large mixing bow or in bowl of KitchenAid mixer, stir flour through yeast together until combined.  Add oil and water and knead by hand for 10 minutes, 5 minutes by KitchenAid (see why I love my KA?)  Add a little more warm water if needed to help dough come together.

Turn dough out onto board and shape into a loaf shape.  Cut into 8 pieces and let rest for 10 minutes.  Roll each piece into a rope long enough to wrap around your hand to form a circle.  Pinch rope together and place on a cookie sheet sprayed with cooking spray.  Let dough rest for 20 minutes.  While dough is resting, bring a large pot of water to a bowl.  Meanwhile, preheat oven to 425 degrees. 

After your dough has rested, place bagels in boiling water and boil for one minute.  Flip bagel over and boil another minute.  Remove from water and let bagel dry for 1 minute.  Place bagels on greased cookie sheet in oven and bake for 10 minutes.  Flip bagels over and bake 10 minutes more.  Cool for 10 minutes before eating.  Store bagels in airtight ziploc bag.
To make flavored cream cheese:
Stir together cream cheese, maple syrup, maple extract and toasted walnuts until well combined.  Spread on bagels.  Store remaining cream cheese in airtight container in refrigerator.  

Potato Gnocchi

by 7 Comments

I know you wish this was on your plate right now instead of mine.  I don't blame you.  Just looking at this photo reminds me of the crispy bits of sage, and browned salty, garlicky gnocchi that it makes me want more!  It was so delicious!

I have had the urge to make my own gnocchi lately and this recipe from Eating Well really made me want to make it more.  When I was making the gnocchi, Grumpy came out into the kitchen "famished".  I told him if he could wait, he could have some of the gnocchi when I was done, but apparently he was wasting away to nothing and had to eat then and now!  He doesn't know what he missed.  😉

So, if your following the WW plan, can you eat this?  You certainly can!  The recipe for the gnocchi itself is 5 points per serving.  Adding the butter sauce and Parmesan cheese (which are the only other ingredients that add points to your dish) only adds one more point to your meal.  So, you can have a serving of this for only 6 points.  Pretty good lunch if you ask me.  😉  Add an apple in there (which is no points) and you should be good and full!

If you have never made gnocchi before, please don't be afraid of it.  This is the second time I've made it and this time around it was even easier.  Homemade is so much better than store bought!  Don't worry if you think they are ugly, because your not a machine, each gnocchi is going to be unique.  I roll the tines of a fork across my gnocchi once I have cut the pieces, using a little flour if needed to prevent the stickies.  Grumpy tells me I'm suppose to use a pastry bag - "that's how the chef's do it" he says.  He insists he saw them do it on tv that way, but I told him that you need a dimple or some lines across those babies so they will catch the good sauces that you put over it!  He insisted I needed to do it like the "chef's do on tv", but I told him I was my own chef and would do it my way.  😉  In any case, whatever way you do it, make sure there is something there to catch those yummy sauces!

Gnocchi in Garlic Browned Butter Sage Sauce 
October-12-2013
6 Weight Watchers Points Plus (calculated using Weight Watcher's Recipe Builder)
 
Ingredients
  • Pre made gnocchi
  • 3 tablespoons Butter (salted)
  • ¼ cup sage leaves
  • 1 large garlic clove
  • salt and pepper to taste
 
Instructions
Prepare gnocchi according to recipe or package instructions.
Place butter in large saucepan over medium heat. Once butter starts to bubble, place garlic and chopped sage leaves in skillet. Cook until garlic softens and sage begins to crisp.Add gnocchi in skillet. Cook over a slightly higher heat until gnocchi have crisped up. Sprinkle with Parmesan cheese. Serve hot.
 
Details

Prep time: 5 minutes Cook time: 10 minutes Total time:  15 minutes Yield: 6 servings

Pumpkin Pie Martini for One

by 4 Comments

Pumpkin Pie Martini is a creamy and delicious pumpkin-flavored adult beverage made with Irish Cream Liquor, Cream de Cocoa, Vodka, pumpkin creamer, and pumpkin puree. A crushed graham cracker circles the rim of the martini to finish off the pumpkin pie feel.

This Pumpkin Pie Martini is a great adult beverage to pull out of your hat when fall hits. It's a warming drink to enjoy after a long hard work week. Or, increase the number of ingredients and to serve this beverage as a fall-themed beverage to a group of friends.

An adult beverage in a martini glass with fall colored foliage in the background

Why I made a Pumpkin Pie Martini

I had been gifted a large bottle of Bailey's Irish Cream from my co-workers for my birthday. As a result, I've been making some of my favorite recipes that use the liquor. My favorite one being Irish Cream Brownies!

Since it was fall, I decided that I wanted to try a pumpkin pie martini. The combination of ingredients I used was what I had in my house already. I got busy and put together a very tasty beverage that I knew I had to share with you.

Pumpkin Pie Martini

What you need to make a Pumpkin Pie Martini

Cocktail Shaker: I use a cocktail shaker that has a built-in strainer. This strainer will keep the ice in the shaker when you pour the beverage into the glass.

Shot Glasses: I love these measuring shot glasses. They are sturdy, durable, and easy to read. Since a single beverage uses a ½ ounce of each liquor, this makes it really easy to get accurate measurements when making this Pumpkin Pie Martini.

Pumpkin Spice Creamer: Every year, the biggest signal that fall is arriving, is the pumpkin spice creamers that start filling the shelves in the grocery store.

Canned Pumpkin: While you won't need an entire can of pumpkin to make this drink, you can use what's leftover and make some Soft Pumpkin Cookies with Butter Rum Frosting or Pumpkin Biscotti!

More recipe ideas with Bailey's Irish Cream Liquor

If you are like me, once you've made this Pumpkin Pie Martini, you may wonder what else you can make with your liquor. I have several recipes that I like to make that I thought you may like to try also.

The very first recipe I made with Irish Cream was this Irish Cream Poundcake. It is light with incredible flavor and mini chocolate chips sprinkled throughout the cake.

If you like coffee biscotti, then you will likely love these Chocolate Irish Cream Coffee Biscotti.

Or, maybe you want another beverage. If so, this Irish Coffee is incredibly creamy and delicious.

These Irish Cream Cake Pops went over really big with Grumpy and his co-workers. These make great gifts for your Irish Cream loving friends!

*If you made this Pumpkin Pie Martini, please give it a star rating*

📖 Recipe

Pumpkin Pie Martini

Pumpkin Pie Martini

Shelby Law Ruttan
A warm you up pumpkin spiced flavored beverage for adults.
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 1
Calories 324 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • ½ shot Irish Cream Liquor
  • ½ shot Vodka
  • ½ shot Cream de Cocoa
  • ½ shot Pumpkin Spice Creamer
  • 1 teaspoon Canned Pumpkin
  • 1 Graham Cracker crushed into crumbs

Instructions
 

  • Rim glass with graham cracker crumbs by dipping the lip of the glass in some pumpkin spice creamer. Set glass aside.
  • Fill drink shaker with ice. Pour in liquids and Pumpkin. Sprinkle in about ⅛ teaspoon pumpkin pie spice.
  • Place the cover on the shaker and shake well, Pour drink into a glass and serve!

Nutrition

Serving: 1gCalories: 324kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 6gCholesterol: 24mgSodium: 91mgFiber: 2gSugar: 18g
Keyword Pumpkin Pie Martini
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Weight Watchers Chocolate Pumpkin Donuts

by 36 Comments

This weight watchers donut recipe for chocolate baked pumpkin doughnuts is a delicious, easy to make recipe with only 2 ww points per serving. This healthier treat is great for snacking or dessert, and can be included as part of a brunch menu.

I am always looking for new recipes that will fit the weight watcher plan and unlike traditional doughnuts, these Chocolate doughnuts are baked instead of fried for a breakfast or dessert recipe the whole family can enjoy.

Chocolate Baked Pumpkin Donut
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❤️ Why you'll love it

✔️ Two mini donuts equal 1 serving and have just 3 weight watchers points.

✔️ Unlike traditional donuts, they are not fried, but baked, for a healthier low fat version.

✔️ They make the perfect to satisfy the sweet tooth!

A blue cup filled with pumpkin puree.
Pumpkin puree takes the place of fat in this weight watchers recipe.

🥘 Ingredients

All purpose flour

Sugar free brown sugar

Baking powder, Baking soda, Salt for leavening and flavor

Cocoa powder is lower in fat than solid chocolate and adds great chocolate flavor

Pumpkin pie spice, to add to the pumpkin flavor

Fat free milk

Canned pumpkin puree

Eggs

Vanilla extract

Apple cider vinegar

Sugar free dark chocolate chips

Batter for weight watchers donut recipe.

🔪 Instructions

  1. Preheat the oven to 350 degrees and spray the wells of mini doughnut pans with nonstick spray.
  2. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cocoa powder, and pumpkin pie spice.
  3. In a medium bowl, whisk together the eggs, milk, vanilla, and vinegar. Add the wet ingredients to the dry ingredients and stir until just combined.
  4. Using a pastry bag, squeeze the batter into the donut ring. Bake for 7-9 minutes, until a tester comes out clean.
  5. Remove donuts from oven and cool for 5 minutes before turning out onto a wire rack. Cool completely.
  6. Make the topping. Combine the chocolate chips and creamer in a small saucepan and heat in 30 second intervals in microwave until melted. Stirring every 30 seconds (this should only take 1 minute). Dip donuts into glaze, decorate with sprinkles and enjoy!

🥄 Equipment

Donut baking pans, you can use mini pan or reg size donut pan

Mixing bowls

Wooden spoon

Hand whisk

Piping bags

Rubber scraper

Chocolate Baked Pumpkin Donuts cooling on a wire rack.

🥫Storage

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

📖 Variations

  • 2 Large egg whites can be substituted for the whole egg.
  • Use sugar free pumpkin spice creamer in place of the half and half.
  • Substitute unsweetened applesauce for the pumpkin puree.
  • Make donut holes by using a mini muffin tin to bake the donuts and sprinkle with sugar free powdered sugar.
  • Substitute ground cinnamon for the pumpkin pie spice.

💭 Tips

  • A ziploc bag works just as well as a pastry bag for piping the batter into the donut pans. Just fill a gallon sized bag with the batter and snip one corner from the bottom of the bag to pipe the batter.
Two mini chocolate pumpkin donuts on a white plate.

Everyone loves these Cinnamon Sugar Donut Muffins.

Strawberry Baked Donuts are healthier and delicious.

You must try these baked Vanilla Cake Donuts!

🍽 Serve with...

Serve donuts with a hot cup of coffee or tea.

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 weight watchers donut recipe.

Weight Watchers Chocolate Baked Donuts

Shelby Law Ruttan
Chocolate pumpkin donuts are a delicious weight watchers recipe with only 3 points per serving.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Desserts
Cuisine American
Servings 15
Calories 72 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the batter

For the chocolate topping

Instructions
 

  • Preheat the oven to 350 degrees and spray the wells of mini doughnut pans with nonstick spray.
  • In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cocoa powder, and pumpkin pie spice.
  • In a medium bowl, whisk together the eggs, milk, vanilla, and vinegar. Add the wet ingredients to the dry ingredients and stir until just combined.
  • Using a pastry bag, squeeze the batter into the donut ring. Bake for 7-9 minutes, until a tester comes out clean.
  • Remove donuts from oven and cool for 5 minutes before turning out onto a wire rack. Cool completely.
  • Make the topping. Combine the chocolate chips and creamer in a small saucepan and heat in 30 second intervals in microwave until melted. Stirring every 30 seconds (this should only take 1 minute). Dip donuts into glaze, decorate with sprinkles and enjoy!

Nutrition

Serving: 2mini donutsCalories: 72kcalCarbohydrates: 15gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.001gCholesterol: 13mgSodium: 121mgPotassium: 78mgFiber: 2gSugar: 1gVitamin A: 1307IUVitamin C: 0.4mgCalcium: 29mgIron: 1mg
Keyword Chocolate Pumpkin Doughnuts, Weight Watchers Donut Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

White Chicken Chili - Easy weeknight recipe

by 4 Comments

White Chicken Chili is a quick and easy recipe you could make any weeknight in just 20 minutes. Full of Mexican flavors from cumin, coriander, and green chilies, this easy white chicken chili is a nice change from the traditional chili recipe.

[Read more...]

Roasted Beets and Sweet Potatoes

by Leave a Comment

Roasted Beets and Sweet Potatoes are my favorite way to enjoy a healthy side dish in the fall. Freshly harvested and in season, these root vegetables have a sweet and earthy flavor that compliments each other.

Upclose image of roasted beets and sweet potatoes with crispy sage.
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❤️ Why you'll love it

  • Roasted veggies are packed with flavor and nutrition, making them the perfect side dish.
  • This beet and sweet potato recipe has 7 grams of fiber per serving!
  • They have a deep caramelized and sweet flavor.

🥘 Ingredients

As an Amazon Associate I earn from qualifying purchases.

Beets: look for medium sized beets

Olive oil, adds fat to aid in the caramelization

Garlic powder

Rubbed sage (optional)

Fresh sage, this is used only to fry in butter and garnish the side dish

Salt and black pepper to season

Cayenne pepper (optional), this adds a touch of heat to compliment the sweetness.

Granulated sugar

Sweet potatoes

Vidalia onion 

🔪 Instructions

  1. Preheat oven to 400 degrees F. In a large mixing bowl, toss the beets with ½ tablespoon olive oil to coat.
  2. Place beets in a single layer on parchment paper lined baking pan. Roast for 15 minutes.
  3. While beets are roasting, mix the remaining olive oil, garlic powder, salt, pepper, cayenne (if using), dried rubbed sage leaves and sugar in the same bowl the beets were in).
  4. Place the sweet potatoes and onion in the oil mixture and toss to coat vegetables.
  5. Add sweet potato mixture to the beets on the baking sheet and stir to combine.
  6. Continue roasting for 45 minutes, stirring after 20 minutes, until all vegetables are tender. 
  7. While root vegetables are roasting, Heat a small skillet over medium high heat. Add butter and heat until bubbly. Place sage leaves in butter and fry for 30-60 seconds, until sage leaves are crispy. Garnish roasted beets and sweet potatoes with crispy sage leaves.

🥄 Equipment

Baking sheet

Large mixing bowl

Wooden spoon

Small skillet

🥫Storage

Store leftovers in an airtight container in the fridge up to 5 days.

Reheat leftovers in a 400 degree oven for 10 minutes, or in an air fryer at 400 degrees for 7 minutes.

📖 Variations

  • Mix a tablespoon of pure maple syrup with the butter the sage was cooked in and drizzle it over top of the veggies. Toss to coat.
  • Sprinkle with goat or feta cheese.
  • Substitute carrots for the sweet potatoes

💭 Tips

  • Use a vegetable brush to scrub the beets and potatoes clean and a vegetable peeler to easily remove the skins.
Hero image for roasted root veggies.

This recipe for Sauteed Chicken with Sage Browned Butter is one of my very favorites!

A great way to serve ground turkey in the fall are these Thanksgiving Turkey Burger Bites.

🍽 Serve with...

This side dish is a delicious accompaniment to roasted turkey, chicken, pork, or beef.

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 Roasted Beets and Sweet Potatoes.

Roasted Beets and Sweet Potatoes

Shelby Law Ruttan
A delicious side dish made with sweet root vegetables, perfect for fall meals and great as a side to roasted turkey, chicken, beef, or pork
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 199 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 400 degrees F. In a large bowl, toss the beets with ½ tablespoon olive oil to coat. Place beets on foil lined heavy duty baking sheet.
  • Bake beets 15 minutes in the preheated oven. While beets are baking, mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, cayenne, dried rubbed sage leaves and sugar in a large bowl (I used the same bowl the beets were in). Place the sweet potatoes and onion in the bowl and toss to coat vegetables with the oil mixture.
  • After beets have baked 15 minutes, mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender. 

Nutrition

Calories: 199kcalCarbohydrates: 33gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 546mgPotassium: 899mgFiber: 7gSugar: 19gVitamin A: 11047IUVitamin C: 22mgCalcium: 62mgIron: 2mgNet Carbohydrates: 26g
Keyword Roasted Beets and Sweet Potatoes, Roasted Beets and Sweets
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Chocolate Pumpkin Tiramisu

by 7 Comments

Pumpkin Tiramisu is a creamy, no-bake dessert that brings the warmth of fall to every bite. It's rich and smooth, layered with coffee-soaked ladyfingers and a light pumpkin cream filling that tastes like autumn in a glass.

Pumpkin tiramisu layered in a glass dusted with grated chocolate.

I made this version one year when I didn't have mascarpone on hand, so I used cream cheese instead - and turned out to be one of my favorite seasonal desserts. This Pumpkin Tiramisu is the perfect make-ahead treat for holidays or dinner parties.

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Why You'll Love This Recipe

Make ahead magic: it tastes even better after chilling overnight.

Creamy pumpkin layers: the mix of pumpkin, brandy, and cinnamon makes each bite luscious.

Simple ingredients: you can find everything right at the grocery store. No speciality items needed.

Key Ingredients for Pumpkin Tiramisu

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

  • Pumpkin puree: use pure pumpkin, not pie filling, for the best flavor and texture.
  • Cream cheese: replaces traditional mascarpone for a smooth, tangy filling.
  • Brandy: adds warmth and depth to the pumpkin cream; bourbon is a great substitute.
  • Ladyfingers: soak them lightly in the coffee mixture - just enough to soften without getting soggy.
  • Dark chocolate and coffee: the classic tiramisu flavor duo that gives the dessert its rich base.

Ingredient Substitutions

  • Bourbon can replace brandy for a slightly sweeter, deeper flavor.
  • Espresso may be used in place of coffee for a stronger kick.
  • Mascarpone cheese can replace cream cheese for a more traditional tiramisu texture.

Variations on Pumpkin Tiramisu

  • Tiramisu Trifle: layer in a large glass bowl instead of individual cups.
  • Gingersnap Twist: swap ladyfingers for gingersnap cookies for a spice dflavor.
  • Chocolate Pumpkin Tiramisu: add a drizzle of chocolate syrup between layers for extra indulgence.

Tips for the Best Pumpkin Tiramisu

  • Don't over-soak: dip ladyfingers for just a few seconds to prevent mushiness.
  • Chill time matters: let it refrigerate for at least 4 hours (overnight is best)
  • Use good coffee: strong, freshly brewed coffee makes a noticeable difference in flavor.

How to Store

Keep tiramisu covered in the refrigerator for up to 3 days. Serve cold.

More Pumpkin Desserts You'll Love

If you love this Pumpkin Tiramisu, try my Pumpkin Whoopie Pies, Air Fryer Pumpkin Spice Snickerdoodles, Pumpkin Pie Pudding Dessert, and Pumpkin Spice Popovers.

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

Pumpkin tiramisu layered in a glass dusted with grated chocolate.

Pumpkin Tiramisu

Shelby Law Ruttan
This Pumpkin Tiramisu blends smooth pumpkin cream with espresso-soaked ladyfingers for a rich, no-bake dessert that's perfect for fall gatherings and holidays.
No ratings yet
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Prep Time 30 minutes
Refrigeration Time 4 hours
Total Time 4 hours 30 minutes
Course Desserts
Cuisine Italian-American
Servings 6
Calories 477 kcal

Equipment

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Ingredients
  

Instructions
 

  • In a large mixing bowl, Whisk coarsely chopped chocolate into hot coffee until melted. Stir in 2 tablespoons brandy. Set aside.
  • In another large mixing bowl, mix together cream cheese and butter until flulffy. Add light cream, vanilla, cinnamon, pumpkin and 3 remaining tablespoons of brandy. Mix well until creamy.
  • Pour coffee mixture into a deep dish. Dip ladyfingers into coffee mixture until soaked but not soggy (about 3-4 seconds). Arrange in single layer in bottom of 6 (8 ounce) glasses, breaking cookies if needed. Top layer with pumpkin cream cheese mixture. Repeat layering.
  • Grate chocolate over top of tiramisu. Cover and refrigerate for at least 4 hours and up to 2 days. Serve cold.

Notes

 
 
 
 
 

Nutrition

Calories: 477kcalCarbohydrates: 53gProtein: 8gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 119mgSodium: 225mgPotassium: 347mgFiber: 3gSugar: 27gVitamin A: 7005IUVitamin C: 2mgCalcium: 105mgIron: 4mgNet Carbohydrates: 50g
Keyword Pumpkin Tiramisu
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Apple Cinnamon Rolls

by 22 Comments

This Apple Cinnamon Rolls recipe is delicious warm with a spread of sweet maple frosting and make the perfect breakfast or brunch.

Featured image for Apple Cinnamon Rolls.
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❤️ Why you'll love it

  • Apple fans will love the warm apple pie like filling between layers of sweet dough in these homemade cinnamon rolls.
  • They are the best of apple pie and cinnamon rolls together in one pan!
  • The apple filling and cinnamon sugar keeps these gooey cinnamon rolls moist and they don't dry out like regular cinnamon rolls can.

🥘 Ingredients

Milk: I used reduced fat milk, but whole milk, fat free milk, or non dairy milk will work also. The milk should be warm (not hot) so heat in a small saucepan on log heat until about 95 degrees. The warm milk helps to activate the yeast.

All purpose flour

Granulated sugar

Salt

Instant yeast, this will do a rapid rise on the rolls.

Large eggs: these should be at room temperature.

Fresh apples: good ones to choose from are honeycrisp apples, mcintosh, or granny smith.

Lemons

Ground cinnamon

Butter: I use unsalted butter, if you use salted, be sure to cut the amount of salt in half.

Powdered sugar

Maple syrup

Walnuts (optional)

Cooking spray

Freshly baked rolls cooling on a rack.

🔪 Instructions

For the Dough

  1. In the bowl of a stand mixer with a dough hook attachment, add flour, sugar, salt and yeast. Stir to combine.
  2. Add eggs and warm milk and mix on low speed until well incorporated. Continue to add a little bit of flour until dough no longer sticks to sides of the bowl and a soft dough forms.
  3. Turn out onto a lightly floured work surface and knead a few times. Set aside in oiled bowl, cover with plastic wrap, and set in a warm place let dough rise until doubled. (about 1 hour)

For the Apple Filling

  1. While the dough rests, in a large saucepan, saute sugar and butter until bubbly. Add apples and cinnamon, toss to coat. Stir in water and lemon juice. Bring to a boil then turn heat down to a simmer.
  2. Simmer until most of the liquid has absorbed and filling is thickened. Set aside.

Sugar Filling

  1. In a small bowl, mix the sugar and cinnamon. Set aside. The butter will be used in assembly.

To assemble the rolls

  1. Preheat oven to 350. When dough is ready, punch down dough to deflate. Using a rolling pin, oll dough out onto lightly floured surface into a rectangle shape (about 16x2").
  2. Spread softened butter over top of dough. Sprinkle with cinnamon sugar mixture.
  3. Top cinnamon sugar mixture with apple filling.
  4. Roll dough into a cylinder along the long sides. Pinch seams together. Cut using a sharp knife or a piece of unwaxed dental floss, slide the floss under the roll and slice it in half by bringing the floss together and crossing it over. Slice each half again, then slice each quarter into 3 portions.
  5. Place rolls in 9x13 baking dish that has been coated with cooking spray. Let rise until doubled in size (about 30 minutes).
  6. Bake for 30 minutes or until golden brown. Remove from oven and cool.

For the Maple Frosting:

  1. Mix together maple syrup and powdered sugar. Frost cooled rolls with the icing and sprinkle with walnuts.
Up close image of apple cinnamon roll on an orange plate.

🥄 Equipment

Stand Mixer (or mix by hand using a large bowl and wooden spoon)

Small bowl

Rolling pin

Spreader

Dental floss (unwaxed)

9x13 Baking dish

🥫Storage

Store any leftover rolls in an airtight container the fridge or counter up to 5 days. If storing in the fridge, reheat in the microwave for 10-15 seconds to take the chill off.

📖 Variations

  • Substitute canned apple pie filling, or Mom's Apple Pie in a Jar for the apple filling
  • For a deeper caramel flavor, substitute dark brown sugar for granulated sugar for the sugar layer in the cinnamon rolls.
  • Make the frosting with apple cider and powdered sugar instead of the maple syrup.
  • Use this cream cheese frosting recipe in place of the maple frosting.
  • Substitute apple pie spice for the ground cinnamon.

💭 Tips

  • Wash the mixing bowl after the dough is made and use it for the rising of the dough as well.
  • If you forget to take the eggs out ahead of time, you can bring them to room temperature by placing the whole egg in a bowl filled with very warm water (not hot) for 5 minutes.

🍽 Serve with...

Serve warm cinnamon rolls with a hot cup of coffee, tea, or milk. Or, serve as dessert with a scoop of vanilla ice cream!

🏫 The last word

Apple filled cinnamon rolls are one of my favorite cinnamon roll recipes to enjoy in the fall when fresh apples are in supply and the temperatures begin to drop. This means my favorite season (fall) is on it's way!

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 Apple Cinnamon Rolls.

Apple Cinnamon Rolls

Shelby Law Ruttan
A delicious sweet cinnamon roll with an apple filling baked inside. This is a soft, tender sweet roll that is set off perfectly with a sweet maple glaze. Perfect for breakfast or brunch.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 1 hour 30 minutes
Cook Time 40 minutes
Total Time 2 hours 10 minutes
Course Breakfast & Brunch
Cuisine American
Servings 12
Calories 399 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the Dough:

For the Apple Filling:

Sugar Filling

For the Glaze

Instructions
 

For the Dough

  • In large mixing bowl (or KitchenAid) add flour, sugar, salt and yeast. Stir to combine.
  • Add eggs and milk and mix until well incorporated. Continue to add a little bit of flour until dough no longer sticks to sides of bowl.
  • Turn out onto floured surface and knead a few times. Set aside in oiled bowl and let rise until doubled. (about 1 hour)

For the Apple Filling

  • In a large saucepan, saute sugar and butter until bubbly. Add apples and cinnamon, toss to coat. Stir in water and lemon juice. Bring to a boil then turn heat down to a simmer.
  • Simmer until most of the liquid has absorbed and filling is thickened. Set aside.

Sugar Filling

  • In a small bowl, mix the sugar and cinnamon. Set aside. The butter will be used in assembly.

To assemble the rolls

  • Preheat oven to 350. When dough is ready, punch down dough to deflate. Roll dough out onto lightly floured surface into a rectangle shape (about 16x2").
  • Spread softened butter over top of dough. Sprinkle with cinnamon sugar mixture.
  • Top cinnamon sugar mixture with apple filling.
  • Roll dough into a cylinder along the long side. Pinch seams together. Using a piece of unwaxed dental floss, slide it under the roll and slice it in half by bringing the floss together and crossing it over. Slice each half again, then slice 3 more pieces.
  • Place rolls in 9x13 greased baking dish. Let rise until doubled in size (about 30 minutes).
  • Bake for 30 minutes or until golden brown. Remove from oven and cool.

For the Maple Frosting:

  • Mix together maple syrup and powdered sugar. Frost cooled rolls with the icing and sprinkle with walnuts.

Nutrition

Calories: 399kcalCarbohydrates: 75gProtein: 7gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 43mgSodium: 245mgPotassium: 175mgFiber: 3gSugar: 44gVitamin A: 217IUVitamin C: 7mgCalcium: 51mgIron: 2mgNet Carbohydrates: 72g
Keyword Apple Cinnamon Rolls, Cinnamon Rolls with Apple Filling
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!