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Sweet Chili Chipotle Wings (Baked & Saucy)

by 6 Comments

These Sweet Chili Chipotle Wings are crispy, sticky, and loaded with smoky heat. Baked in the oven and tossed in a homemade chipotle sauce, they're perfect for weeknight cravings or your next game day spread.

Close up of sweet chili chipotle wings on a white rectangular plate, garnished with chopped fresh cilantro. The wings are coated in a glossy, reddish orange sauce with visible seasoning.

This recipe was born from my love for smoky chipotle flavors and I knew those flavors would work beautifully as a sticky glaze for chicken wings. With a touch of brown sugar, a squeeze of lime, and a quick homemade chipotle sauce, these wings check all the right boxes. Crispy, sweet, spicy, and totally addictive.

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Why You'll Love Sweet Chili Chipotle Wings

No frying required: These wings bake up crispy in the oven without any oil splatter.

Bold & Balanced Flavor: The homemade chipotle sauce is smoky, sweet, and a little tangy.

Party Ready Favorite: These wings always disappear fast at gatherings or game nights.

Key Ingredients

Chicken Wings: Bone-in wings hold up well in high heat and soak up the glaze perfectly.

Tomato sauce: The base for the chipotle sauce.

Chipotle in Adobo: Adds that signature smoky heat to the sauce.

Brown Sugar: Balances the spice with natural sweetness and helps thicken the glaze.

Lime Juice: Brightens the flavors and cuts through the richness.

Fresh Cilantro (optional): A sprinkle of chopped cilantro adds color and freshness before serving.

Ingredient Substitutions

Homemade Chipotle Sauce: Use my Chipotle Honey Vinaigrette for a quicker option.

Brown Sugar: Substitute with maple syrup, or honey.

Lime Juice: Lemon juice or apple cider vinegar can work in a pinch.

Recipe Variations

Extra heat: Add a pinch of cayenne or crushed red pepper flakes to the sauce.

Air Fryer Option: Cook wings at 400°F for 20-25 minutes, shaking once halfway through cooking time.

Garlic-Lime Glaze: Add more lime zest and garlic for a punchier finish.

Top Tips for Sweet Chili Chipotle Wings

Pat the wings dry before baking - this helps the skin crisp up better in the oven.

Use a wire rack on your baking sheet if you want the air to circulate under the wings. This helps get an even crisp.

Flip the wings halfway through baking for even browning on both sides.

Serve with...

Serve these wings with creamy Homemade Ranch Dressing for dipping. Pair them with Air Fryer French Fries and a side of Air Fryer Shishito Peppers.

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 sweet chili chipotle wings on a white rectangular plate, garnished with chopped fresh cilantro. The wings are coated in a glossy, reddish orange sauce with visible seasoning.

Sweet Chili Chipotle Wings

Shelby Law Ruttan
Oven-baked Sweet Chili Chipotle WIngs coated in a sticky homemade chipotle sauce with honey and lime. Crispy, flavorful, and perfect for parties or a weekend treat.
No ratings yet
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer, Main Dish
Cuisine American
Servings 10
Calories 313 kcal

Equipment

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Ingredients
  

  • ½ cup tomato sauce
  • 2 chipotles with adobo sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons butter , melted
  • 1-2 medium lime , juiced and strained
  • 5 pounds chicken wings
  • ¼ fresh cilantro , chopped (optional)

Instructions
 

  • Pre-heat oven to 400℉. Line a baking sheet with parchment or foil and lightly coat with cooking spray.
  • Pat wings dry, season with salt and pepper, and bake for 35 minutes, flipping once, until crispy.
  • While wings are baking, in a mixer, blend together the tomato sauce, chipotle peppers in adobo, brown sugar, butter, lime juice, and garlic.
  • Remove wings from oven, place in large bowl and coat with about ⅓ cup of sauce.
  • Return wings to pan and broil 3-4 minutes until they start to look crispy.
  • Remove wings from oven and toss with more sauce. Sprinkle with chopped cilantro. Serves 4 people.
  • You may have some sauce left over. This is great to dip fries in too!

Notes

Notes: This recipe was originally created using Herdez Chipotle Cooking Sauce, which is no longer available. It has been adapted to make with a homemade chipotle sauce instead to make it easier for those who want to make this recipe. 

Nutrition

Calories: 313kcalCarbohydrates: 5gProtein: 23gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 100mgSodium: 167mgPotassium: 240mgFiber: 1gSugar: 4gVitamin A: 310IUVitamin C: 4mgCalcium: 22mgIron: 1mgNet Carbohydrates: 5g
Keyword Chipotle Chicken Wings, Sweet Chili Chicken Wings, Sweet Chili Chipotle Wings
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Peaches and Cream Pancakes

by 11 Comments

Peach Pancakes are light, fluffy, and full of juicy peach flavor in every bite. Made with fresh peaches and topped with creamy yogurt and fruit syrup, they're a quick and delicious way to start your morning.

Overhead image of fluffy peach pancakes topped with yogurt, peaches, and blueberries served on a light blue plate.

These pancakes remind me of the sweet, fruity flavors in my Peach Muffins, another favorite way to use ripe summer peaches. The warm spice from the crystalized ginger adds just enough contrast to make every bite special.

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Why You'll Love Peach Pancakes

Fresh peach flavor: juicy peaches folded right into the batter and spooned on top for extra fruitness.

Quick and easy: you can have breakfast on the table in 10 minutes.

A hint of spice: crystallized ginger gives just the right amount of warmth without overpowering the peaches.

Ingredient Substitutions

Peach yogurt: use vanilla greek yogurt or whipped cream.

Fresh peaches: use frozen peaches (thawed and drained) or canned peaches (drained).

Crystallized ginger: try a dash of ground ginger or cinnamon instead.

Pancake Variations

Make it whole wheat: swap all-purpose flour for whole wheat flour for added fiber.

Add nuts: a handful of chopped pecans or walnuts adds a nice crunch.

Make mini pancakes: use a tablespoon of batter for silver dollar pancakes.

Top Tips

  • Don't overmix the batter. Lumps are ok and make fluffier pancakes.
  • Let the butter cool before mixing it in so it doesn't scramble the egg.
  • Make sure the griddle is hot before adding batter to avoid sticking.
Close-up of fluffy pancakes topped with yogurt, peaches, and blueberries served on a light blue plate.

Storage and Reheating

Let leftover pancakes cool completely, then store them in an airtight container in the fridge for up to 3 days. Reheat in the toaster or on a hot griddle for best texture.

Serve With...

Serve these pancakes with a side of Air Fryer Bacon or Air Fryer Breakfast Sausage.

More Peach Recipes to Try

  • Peach Burrata Quesadilla
  • Grilled Peaches
  • Peach Salsa
  • Kickin' Peach Milkshake

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 fluffy pancakes topped with yogurt, peaches, and blueberries served on a light blue plate.

Fluffy Peach Pancakes with Yogurt and Fresh Fruit

Shelby Law Ruttan
These peach pancakes are a quick and fluffy breakfast filled with chopped peaches and a touch of warm ginger. They're finished with a dollop of yogurt and fresh fruit mixed with maple syrup. Perfect for enjoying summer's best flavors in every bite.
No ratings yet
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 4 people
Calories 415 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In large mixing bowl, combine flour, baking powder, salt, and sugar. Set aside.
  • In another mixing bowl, combine yogurt, maple syrup, and ½ of the peaches. Set aside
  • In a large measuring cup, whisk milk, egg, vanilla extract, and butter together.
  • Make a well in center of dry ingredients and pour wet ingredients into well. Stir until just combined.
  • Stir in crystallized ginger and remaining ½ of the peaches.
  • Using a large scoop, pour batter onto hot greased griddle. Cook for a 1-2 minutes until bubbles start to form on top and bottom is nicely browned.
  • Flip and continue cooking 1-2 minutes more, until golden brown.
  • Top with yogurt peach topping.

Nutrition

Calories: 415kcalCarbohydrates: 63gProtein: 13gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 78mgSodium: 486mgPotassium: 415mgFiber: 3gSugar: 25gVitamin A: 686IUVitamin C: 6mgCalcium: 420mgIron: 3mgNet Carbohydrates: 60g
Keyword Peach Pancakes, Peaches and Cream Pancakes
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Dark Chocolate Coco-Nutty Granola

by 6 Comments

I think Katrina would like this granola 🙂  Reason 1:  It's a recipe she found on Camilla's blog and she states will be her go to method for granola making. (and it will probably be mine too!)  Read her post to find out why.  Reason 2:  It's chock full of nuts and dark chocolate.  Reason 3:  It really is a healthy for you granola!

I had been to the new Honest Weight Food Club location (WOW, what an amazing store!) and happily bought nuts from the bulk section.  I bought pecan pieces, walnuts, and sunflower seeds.  My favorite thing to eat nuts in is granola.  Who doesn't love that toasty flavor of roasted nuts?  So, that very next weekend I set my sights on Katrina's blog because I know she is a granola aficionado.  She has a lot of flavor ideas on her blog, so you should be checking them out.  The Banana Split Granola sounds really yummy!  I decided to do my own flavors and use the method Katrina talks about to get the crispy chunks of granola.  Awesome, awesome recipe.  This recipe makes a LOT of granola, but that was ok for me this time because I knew I was going to pack some up in the freezer to take to Christopher when we go visit him.  I texted him a pick of this granola and he showed the pic to his cousin, so I'm pretty sure he's anxious to get the granola.  Of course, he's anxious to see his mom too.  😉

I normally eat my granola with some greek yogurt.  I rarely eat it in a bowl with milk.  Just am not a cereal girl.  This granola however, is not too sweet and is perfect to grab a handful just to have as an after dinner snack/dessert/sweet fix also!

I think I can hear my Nanny say to me "Shelby Mae, I think we need a little taste of something sweet.  How about a handful of this granola".  🙂 It definitely has the dessert fix for me and is so much better for you!

Note:  I have been moving towards organic products and hopefully in the near future we will be eating organically in our home all the time.  I much prefer knowing that my food is not contaminated with hormones and pesticides that are likely culprits of health issues!

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Dark Chocolate Coco-Nutty Granola
June-27-2013
The secret to the crunch is in the egg whites!  A granola sweetened only with pure maple syrup, chock full of good for you nuts!  
Ingredients
  • 6 cups whole oats
  • 1 cup raw pecan pieces
  • 1 cup raw walnut pieces
  • ½ cup raw sunflower seeds
  • ⅓ cup flax seed meal
  • 1 cup unsweetened coconut flakes
  • 1 teaspoon ground cinnamon
  • 3 egg whites
  • ¾ cup pure maple syrup
  • 1-½ teaspoon almond extract
  • ½ cup dried apricots, diced
  • ½ cup dried cranberries
  • ½ cup dates, chopped
  • 1 cup dark chocolate chips
Instructions
Preheat oven to 325 degrees. Combine the oats, nuts, seeds, flax, and cinnamon in a bowl. In a separate bowl, whisk the egg whites and salt until frothy. Whisk in the maple syrup, oil and almond extract until well blended. Add egg white mixture to the oat mixture and stir together to coat all the dry ingredients with the wet. Spread the mixture evenly onto two rimmed baking sheets.

Bake for 30 minutes (or until granola turns brown and toasty) stirring every 10 minutes to ensure even browning. completely on baking sheets. Stir in the dried fruit and chocolate. Transfer the granola to an airtight container.Details
Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Yield: Approx 9 cups

Minted Melon Salad

by 8 Comments

A little boozy, a lot of refreshing and all fresh! This Minted Melon Salad is a great side dish for any picnic or get together! This would even be a great salad to serve during a holiday party.
Minted Melon Salad
It is unbelievable that it is Secret Recipe Club reveal time again!  Where does the time go?  The month of May was very busy for us and the month of June will be even busier for me!  I have a lot going on at work over the next month and I'm sure the time is going to fly right by this month also. However, I won't complain about any of it because the sooner July 2 gets here, the sooner I get to hug and squeeze on my youngest son Christopher. It will be a year since I have seen him.  That's a long time for me to go without my mom hugs, so I am looking very forward to seeing my son!  Let June fly right by 🙂
Minted Melon Salad

We have had quite the weather here in the New York Capital region over the last few weeks also.  We have had extreme temperatures here.  We have been in the 90's the last week, but just last weekend it rained and was probably about 40 degrees colder.  They even had snow in Lake Placid over Memorial Day weekend!

Because we have had such extreme heat over the last week I really haven't wanted to heat my kitchen up. Therefore, this is why you are getting this Melon Salad that I found over at A Fit and Spicy Life instead of the Mushroom Orzo that I had marked to go with dinner one of the hot nights I decided to not cook after all.  That recipe is definitely still on my to make list though, it sounds delicious!

This Minted melon salad was awesome!

The melon was ripe and delicious and the dressing was perfect.  I loved the cooling mint in the melon salad, it was so refreshing!  Melissa, author of a Fit and Spicy Life, also is a connoisseur of wine 🙂  That was a very pleasant discovery for me too since I love wines and still am really learning all about them.  She will be a great reference for me to have in the future!  Make sure to check her blog out!

Minted Melon Salad
Author: Grumpy's Honeybunch
Prep time:
Total time:
Ingredients
  • Ingredients
  • 1 medium cantaloupe, scooped with a melon baller
  • 1 medium honeydew, scooped with a melon baller
  • ½ large watermelon, scooped with a melon baller
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon fresh basil, chopped
  • ¼ cup simple syrup (I used sugar free mojito mix)
  • 1 lemon, juiced
  • ½ tablespoon amaretto
Instructions
  1. Prep melon and place in large bowl. Set aside.Place lemon juice, simple syrup, mint, basil, and amaretto in blender and blend until smooth.Pour dressing over melon, toss and refridgerate until ready to serve.

New Orleans BBQ Shrimp

by 7 Comments

Sometimes a girl gets real lucky, like I did tonight!  I had this jumbo shrimp that I needed to cook.  I wanted something with a spicy kick to it, something that was quick and something that was easy.  I wasn't sure what I would do but when I got home, I opened up Pinterest and what was the very first pin I saw?  Yes, it was this New Orlean's BBQ Shrimp recipe.  I clicked on the photo and it took me to Epicurious.

I went to my cupboard and made sure I had all the ingredients and got busy making my dinner!  The only thing I didn't have was some crusty bread to go with, but that in all honesty wasn't a terrible thing for me since I don't need those carbs anyway!

New Orleans BBQ Shrimp

This was certainly a yummy shrimp dish and I will definitely be making it again.  It had the right amount of heat for me and was so easy to do!  The only thing I did differently was use creole seasoning instead of cajun.  I'm not sure how much different the two are but I've a feeling not that much!  If you love a little spicy saucy heat with your shrimp, this is definitely a dish to try!

New Orleans BBQ Shrimp
Author: Grumpy's Honeybunch
Prep time:
Cook time:
Total time:
Serves: 1 lb shrimp
Ingredients
  • 1 lb shrimp, peeled & deveined
  • 1 tablespoon creole or cajun seasoning
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 ounces clam juice
  • 4 ounces beer
  • 1 lemon, juiced
  • ⅛ cup hot sauce (I used Franks)
  • ⅛ cup worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon whole peppercorns
  • ¼ cup cold butter, cubed
Instructions
  1. Toss shrimp with creole seasoning.Heat the olive oil in a hot skillet. Add the garlic and cook and stir until golden, about 3 minutes.Add the shrimp and cook until they turn bright pink, about 1 minute. Remove from hot pan and set aside.Add remaining ingredients and simmer for about 15 minutes or until reduced by half. Stir in butter. Add shrimp and toss. Cooking about 2 minutes more.Serve with a crusty bread to sop up the yummy juices if desired!

Blueberry Almond Chai Pudding

by 10 Comments

I wasn't planning to post this morning.  I actually have another post almost done and ready to go, but then after trying this recipe, I decided that post had to take a back seat.  Yes.  I loved this that much.

I've been making a lot of dietary changes in the last few months.  Concentrating on vitamin and protein packed food.  While this could be a higher protein if made with skim milk, I didn't use it because I didn't have any on hand.  Next time I will be sure to make this with cows milk to boost that protein factor.
I found the recipe for Mango Coconut Chia Pudding via Pinterest and it led me to Skinnytaste.com.  Go figure.  🙂  I love Skinnytaste.com.  Its one of my favorite websites out there.  The original recipe was for Mango Coconut.  While I do plan to try Mango, I had blueberries on hand and well, as most of my regular readers know, blueberries are my very favorite fruit.  I felt that almond would make a good compliment to the flavor and since I've yet to pick up any of the liquid stevia from Trader Joe's (high on my list of things to get this week now!), I used Splenda.

If you like tapioca, you will love this.  Why?  Because it involves no cooking and you put it in your fridge before you go to bed and wake up to this fabulous pudding for breakfast.  Yes.  I said pudding for breakfast.  🙂  The chia is pretty controversial as to whether is good for weight loss or whether its really a super nutrient.  So my choice to use it has nothing to do with the "facts" which no matter what search you use your going to find someone says its great for you and others who say it does nothing for you.  So, that said, it doesn't matter much to me - if it has nutritional value (and it does) then I'll use it and add it to my diet.  Not to mention, it made this pudding pretty darn yummy in my opinion.

On another note, Grumpy's opinion was to spit it out.  ha ha.  Mind you, Grumpy hates tapioca so I didn't quite expect him to like this.  I give him props for trying it though!

What do you think about Chia Seeds?

Blueberry Almond Chia Pudding

by May-14-2013
Ingredients
  • ½ cup almond milk
  • ½ cup lite coconut milk
  • ½ teaspoon almond extract
  • 1 tablespoon monkfruit (or your choice of sweetener)
  • 1 tablespoon unsweetened flaked coconut
  • 2 tablespoons chia seeds
  • ¾ cup blueberries
Instructions
In a large 4 cup measure, mix all ingredients together.  Cover and refrigerate overnight.
Details

Prep time: 5 mins Set time: 8 hour Total time: 8 hour 5 mins Yield: 2 servings

Browned Butter Banana Muffins

by 8 Comments

These muffins are a warm twist on the classic banana muffin, made even more flavorful with browned butter and pure maple syrup. They're perfect for using up overripe bananas and make a cozy morning treat or sweet afternoon snack.

Two whole golden baked banana muffins with a whole banana to the side on a patterned towel.

I love adding rum extract to banana recipes. It brings out a natural sweetness and depth that reminds me of my mom's baked goods. If you're looking for more comforting muffin ideas, try my Applesauce Muffins or these Classic Raisin Bran Muffins for something equally cozy and simple.

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Why You'll Love Browned Butter Banana Muffins

Browning the butter adds a rich nutty flavor that makes these muffins feel bakery worthy.

No refined sugar: they're sweetened with pure maple syrup and the ripe bananas.

Quick and easy to make with just one bowl and no mixer needed.

Key Ingredients

Ripe bananas: naturally sweet and soft, they add flavor and moisture to the muffins.

Pure maple syrup: a natural sweetener that adds depth and richness.

Rum extract: brings out the caramel tones of the banana and butter, giving a warm bakery aroma.

Unsalted butter: browned to deepen the flavor and give the muffins a golden, rich taste.

Self-rising flour: makes the batter foolproof and keeps the muffins light and fluffy.

Large egg: helps bind everything together and adds structure.

Ingredient Substitutions

  • Rum extract: use vanilla or almond extract for a different flavor.
  • Maple syrup: replace with honey or brown sugar if needed.
  • Self-rising flour: use 1-¾ cup of all purpose flour plus 2-¼ teaspoons baking powder and ½ teaspoon salt.

Recipe Variations

  • Add chocolate chips for a sweet twist.
  • Mix in chopped pecans or walnuts for texture and crunch.
  • Sprinkle turbinado sugar on top before baking for a sparkly, crisp muffin top.
One browned butter banana muffin with the wrapper pulled away and a bite taken out of the muffin.

Top Tips

  • Watch the butter carefully while browning. It can go from golden to burnt fast.
  • Mash the bananas well, but leave a few small chunks for texture.
  • Don't overmix the batter once the flour goes in or the muffins will be dense.

Storage and Reheating

  • Store cooled muffins in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days.
  • Freeze muffins up to two months.
  • If desired, Reheat in the microwave for 10-15 seconds or warm in a 300 degree oven for 5-7 minutes.

Serve with...

Enjoy these banana muffins warm with a pat of butter and a side of berries for breakfast. They also go perfectly with a cup of coffee and air fryer bacon.

More Muffin Recipes You'll Love

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 whole golden baked banana muffins with a whole banana to the side on a patterned towel.

Browned Butter Banana Muffins

Shelby Law Ruttan
Theses banana muffins are sweetened with maple syrup and made rich with browned butter. They're soft, flavorful and perfect for breakfast or snacking.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Breakfast & Brunch
Cuisine American
Servings 12
Calories 199 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 375℉.
  • Line a 12 cup muffin pan with paper liners. Place bananas in a large bowl and mash well, leaving a few chunks.
  • Add maple syrup and rum extract and stir to combine.
  • Place the butter in a heavy saucepan and cook over medium heat, stirring occasionally, until golden brown. Pay close attention to the butter or it will easily burn on you.
  • Add 1 cup of the mashed banana mixture to the browned butter. Simmer a another minute or so until a darker color is achieved. Be very careful when adding the banana mixture to the butter as it will bubble and spatter.
  • Return butter/banana mixture to the remaining banana mixture in bowl. Whisk in egg until well incorporated. Fold in flour until just combined.
  • With a large cookie scoop, evenly divide batter into prepared muffin cups.
  • Bake for 22-25 minutes or until toothpick comes out clean when inserted into center of muffin. Cool on a wire rack.

Nutrition

Calories: 199kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 36mgSodium: 9mgPotassium: 187mgFiber: 1gSugar: 10gVitamin A: 284IUVitamin C: 3mgCalcium: 19mgIron: 0.4mgNet Carbohydrates: 27g
Keyword Browned Butter Banana Muffins
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Blackberry Mango Smoothie

by 14 Comments

This Blackberry Mango Smoothie is a refreshing layered drink with the sweetness of mango, the creaminess of banana, and the bold tart flavor of blackberries. It's a gorgeous smoothie that looks just as good as it tastes, perect for breakfast, snacking, or even a light dessert.

A clear glass with layers of blackberry and mango smoothie mixture, topped with fresh blackberries and a mint leaf.

I've always loved combining blackberries and mango because the flavors balance each other so well. The layers make it fun to serve to guests or to brighten up your morning. If you love my Pina Colada Smoothie, you'll love this fruity twist.

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Why You'll Love This Recipe

Bright flavors: sweet mango and tart blackberry create a perfect balance.

Pretty layers: a smoothie that looks like a treat with its bold colors.

Nutritious choice: made with fruit, yogurt, and milk for a wholesome drink.

Versatile treat: great for breakfast, post-workout, or a light dessert.

Key Ingredients for Blackberry Mango Smoothie

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

  • Mango: adds tropical sweetness and a creamy texture.
  • Banana: frozen chunks help thicken the smoothie naturally.
  • Blackberries: pureed and strained for a rich, seed free layer.
  • Vanilla yogurt: fat-free yogurt keeps it light and creamy.
  • Milk: skim milk keeps the smoothie low fat.

Ingredient Substitutions

  • Use Greek yogurt instead of regular yogurt for extra protein.
  • Swap almond milk for skim milk if you prefer dairy-free.
  • Replace mango with peaches for a different fruity layer.

Variations on Blackberry Mango Smoothie

  • Green smoothie: add a handful of spinach to the mango blend for hidden veggies.
  • Protein boost: mix in a scoop of vanilla protein powder.
  • Tropical layers: add pineapple chunks along with the mango for extra flavor.
Upclose image of a layered blackberry mango smoothie in a clear glass topped with fresh blackberries and a mint leaf.

Tips for Perfect Blackberry Smoothies

  • Strain carefully: removing the blackberry seeds makes the smoothie smooth and silky.
  • Chill your fruit: using frozen banana or mango makes the layers thicker and more vibrant.
  • Layer slowly: pour each section gently for clear, distinct layers in the glass.

More Easy Smoothie Recipes You'll Love

If you like this smoothie, try my Berry Smoothie Bowl, Berry Banana Smoothie, Pina Colada Smoothie, and Banana Coffee Smoothie.

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 clear glass with layers of blackberry and mango smoothie mixture, topped with fresh blackberries and a mint leaf.

Blackberry Mango Smoothie

Shelby Law Ruttan
This Blackberry Mango Smoothie is a refreshing layered drink that's both beautiful and delicious, perfect for breakfast, snacking, or a light dessert.
No ratings yet
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Prep Time 10 minutes
Total Time 10 minutes
Course Beverages
Cuisine American
Servings 2
Calories 187 kcal

Equipment

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Ingredients
  

  • ½ cup mango cubed
  • ½ cup banana chunks frozen
  • 2 cups blackberries pureed and strained
  • ½ cup fat free vanilla yogurt
  • 1 cup skim milk
  • 1-2 teaspoons sugar optional
  • ½ to 1 cup ice

Instructions
 

  • Place blackberries in blender and puree until smooth.  Strain through sieve to remove seeds.  You may need to press the juice through with the back of a spoon.
  • Rinse out blender, and place yogurt, banana, mango, milk and sugar (if using) in blender.  Blend together until smooth.  If desired, add ice to blender and blend to thicken the smoothie more.
  • Layer smoothie by placing ⅓ of the mango mixture in glass, then top with tablespoon or more of blackberry puree.  Continue to layer until glass is full.
  • Top with fresh blackberries and garnish with mint sprig if desired.

Nutrition

Calories: 187kcalCarbohydrates: 38gProtein: 9gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.2gCholesterol: 5mgSodium: 94mgPotassium: 626mgFiber: 8gSugar: 30gVitamin A: 1012IUVitamin C: 46mgCalcium: 305mgIron: 1mgNet Carbohydrates: 29g
Keyword Blackberry Mango Smoothie, Fruit smoothie, Healthy smoothie recipes, Layered smoothie, Mango Smoothie
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

4 Bean Salad with Cilantro Lime Dressing

by 6 Comments

This 4 Bean Salad with Cilantro Lime Dressing takes the classic 4 bean salad recipe and gives it a Mexican flavor infusion. This is a great side dish recipe for your Cinco de Mayo celebration, barbecues, picnic, or family reunion.

A close-up of a colorful 4-bean salad with green beans, kidney beans, black beans, and chickpeas tossed with diced red bell peppers and onions in a clear glass bowl.

Why You'll Love 4 Bean Salad

A zesty upgrade: it's a fresh, Mexican-inspired take on the classic 4-bean salad, swapping the heavy syrup for a bright cilantro lime kick.

Adjustable heat: you're in total control of the "sweet heat" here. Leave the jalapeno out for a mild side or keep the seeds in if you want a real punch.

The ultimate make-ahead: this is one of those rare dishes that actually tastes better the next day after the beans have marinated in the dressing.

A close-up of colorful 4 bean salad featuring green beans, kidney beans, black beans, and chickpeas mixed with diced red peppers and onions in a bright orange bowl.

The Best Beans for This Salad

You can really use any beans you have in the pantry, but this specific combination gives you the best mix of texture and color. Plus, it's a total fiber powerhouse!

Green Beans: I love using steamed green beans here for a little snap, but canned or even wax beans work in a pinch.

Garbanzo Beans: these add a great nutty flavor and hold up perfectly against the zesty dressing.

Red Kidney & Black Beans: these are my favorites for packing in plant-based protein. The dark colors make the salad look as good as it tastes!

The fresh crunch: don't skip the red bell pepper and red onion. They add that essential crunch that balances out the creamy beans.

Cilantro lime dressing: bright and zesty, with a little sweet heat, this dressing adds freshness in every bite!

A close-up of the zesty cilantro lime dressing being whisked in a glass measuring cup, showing the vibrant vinaigrette and flecks of black pepper.

Ingredient Substitutions

  • Switch the beans: if you're out of one of the classics, white beans or black-eyed peas work great in place of the kidney or black beans.
  • Vinegar swap: I usually reach for cider vinegar, but seasoned rice vinegar is a fantastic alternative for a slightly different tang.
  • Cool down the heat: not a fan of spice? Just swap the jalapeno for a green bell pepper to keep the crunch without the kick.
A close up, side view of 4 Bean salad in a dark bowl, showing the texture of the kidney beans, chickpeas, and green beans resting on a red and white patterned napkin.

Variations

  • Make it a Main: turn this into a full meal by adding some grilled chicken, shrimp, or even a scoop of quinoa to soak up that extra cilantro lime dressing.
  • Add Creaminess: stir in some diced avocado or crumbled Cotija cheese right before serving to add a rich, creamy contrast to the zesty beans.
  • Corn & Bean Salsa Style: mix in a cup of charred corn (fresh or frozen) and some diced tomatoes to lean even further into those Mexican-inspired flavors.

Serve With...

This 4-Bean Salad is the perfect sidekick for a summer cookout featuring Chipotle Beer Grilled Chicken as the smoky marinade pairs perfectly with the zesty lime. If you're leaning into comfort food, try it alongside Slow Cooker Pulled Pork Sandwiches to add a bright, vinegary crunch. It's also a winner served with Kentucky Hot Brown Sliders, where the fresh jalapeno kick helps lighten up those cheesy, savory bites.

side view of 4 bean salad

More Recipes You'll Love

If you loved this zesty bean salad, you've got to try my Shrimp Spinach Salad with Warm Bacon Vinaigrette which has a similar smoky kick, or this Chicken Noodle Salad Bowl for a sweet and tangy crunch.

I also highly recommend my Cucumber Kimchi or my Keto Broccoli Salad with Bacon and Jalapeno if you're craving something a little spicier!

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

📖 Recipe

Overhead image of 4 bean salad.

4 Bean Salad with Cilantro Lime Dressing

Shelby Law Ruttan
A sweet-heat mixture that makes you keep going back for more! Adjust the amount of heat by using more or less jalapeño pepper.
5 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American
Servings 12 servings
Calories 280 kcal

Equipment

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Ingredients
  

For the Salad

For the Dressing

Instructions
 

  • Place green beans, garbanzo beans, kidney beans, black beans, peppers, onion, and cilantro in large mixing bowl and toss.
  • In another mixing bowl, whisk together the olive oil, vinegar, sugar, lime juice, salt and pepper until blended.
  • Pour the dressing over the bean mixture and toss to coat.
  • Refrigerate 8 hours before serving.

Video

Nutrition

Serving: 0.75cupCalories: 280kcalCarbohydrates: 38gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 104mgPotassium: 493mgFiber: 10gSugar: 12gVitamin A: 719IUVitamin C: 25mgCalcium: 54mgIron: 3mgNet Carbohydrates: 29g
Keyword 4 bean salad
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
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Avocado Wontons with Tamarind Cashew Sauce

by 10 Comments

Crispy Avocado Wontons served with a homemade Tamarind Cashew sauce are a bite-sized copycat recipe of the avocado egg rolls from Uno's or Cheesecake Factory. I love everything about the crispy wonton and the creamy avocado filling, right down to the slightly sweet and nutty dipping sauce!

Avocado Wontons

Making a copycat recipe for avocado egg rolls

Have you ever had the avocado egg rolls from Pizzeria Uno or Cheesecake Factory?  I've had them at both places and really love them.  My favorite one though is from Pizzeria Uno.  Maybe because that is the first place I ever had one.  I decided that I wanted to try them at home but because it would be just me eating them I wanted to do them as wontons.

Grumpy absolutely will not eat an avocado.  I think its the one food he has even refused to try since we have been together.  I think he should have at least tried these because they were de-lish-ious!  These would be great to pre-make and freeze for when you have a little party to share with all your other avocado loving friends.  🙂

Avocado Wontons

I had tried to make the Tamarind Sauce before and it didn't turn out anything like it was at Uno's. So, this time I made the dipping sauce first because if that didn't turn out, then there was no way I was making the wontons.  The cilantro turned the entire sauce green, however, it tasted absolutely awesome!

The egg roll recipe uses sun-dried tomatoes packed in oil.  I went with sun-dried tomatoes that were in a vacuum sealed package from Trader Joes.  Since it needed a little "wetness" I stirred in about ½ tablespoon of olive oil to the mixture.  Yummy, I could eat that filling all by itself!  If you love the Uno's or Cheesecake Factory avocado egg rolls, you will definitely love this copycat recipe.  Try it out!

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

📖 Recipe

Avocado Wontons

Avocado Wontons with Tamarind Dipping Sauce

Shelby Law Ruttan
This Avocado Wonton is similar to the avocado egg roll but in small bite!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Appetizers
Cuisine Asian
Servings 9
Calories 234 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the sauce

For the wonton bites

  • 1 large avocado peeled and diced
  • 1 tablespoon red onion minced
  • 2 tablespoons sun dried tomato chopped
  • 1 tablespoon olive oil
  • ½ teaspoon fresh cilantro
  • pinch of salt
  • wonton wrappers

Instructions
 

To make the sauce

  • Stir together vinegars, honey, and tamarind pulp. Microwave for 1 minute. Remove from microwave and stir until tamarind is dissolved.
  • In a blender, puree tamarind mixture, cashews, ⅔ cup cilantro, garlic, sugar, and black pepper.
  • Stir in olive oil. Gently mix avocado, onion, cilantro, sundried tomato, and olive oil.

To make the wontons

  • Distribute 1 tablespoon of filling in center of each wrapper. Brush corners and sides with water and seal. When you seal, bring two opposite corners up over filling and pinch together. Bring each side up and pinch together to form wonton and seal tightly.
  • Deep fry wrappers in oil (375 degrees) for 1-2 minutes or until browned, turning wontons in oil to evenly brown. Remove from hot oil and drain on paper towels. Serve with sauce.

Notes

2 Wontons equal 1 serving

Nutrition

Serving: 2WontonsCalories: 234kcalCarbohydrates: 23gProtein: 2gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 13gSodium: 73mgFiber: 2gSugar: 18g
Keyword Avocado Wontons
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

White Chocolate and Peanut Butter Chip Cookies

by 12 Comments

White Chocolate and Peanut Butter Chip Cookies are sweet, chewy on the inside and crispy on the outside! Versatile dough takes well to any of your favorite add-ins!
 White Chocolate and Peanut Butter Chip Cookies

I can count on one hand how many items I have baked since Christmas.  Four items.  2 loaves of banana bread, 1 batch of chocolate quinoa cupcakes and this batch of cookies.  When I first started writing this blog it seemed like all I did was bake.  Muffins, cookies, cupcakes, bars.  You name it, I had to make it.  Of course, back then I had a bit more energy than I have now and what little bit of energy I do have has been put into the elliptical in the morning instead of baking muffins to take to work.

The fact that I have not been baking is one of the reasons I decided to make these cookies for my Secret Recipe Club reveal this month.  That, and I was craving a cookie.  🙂

White Chocolate and Peanut Butter Chip Cookies

The blog assigned to me to snoop around on and discover more about was My Hobbie Lobbie.  Trisha, the author of this blog, seems to have a lot in common with me.  She loves to cook, bake, craft (especially crochet which is my fav), and she is also married to the most wonderful man in the world.  Oh, wait.  Maybe that is where our similarities end...nah, I'm married to the most wonderful GRUMPY man in the world.  😉  She has several great recipes on her blog but out of them all, I went with something very simple and basic.

The cookie.  She made a chocolate chip cookie, and while I would have loved to stayed with what she made, I couldn't.  I did not have a single chocolate chip in my pantry.  I had peanut butter chips and white chocolate chips.  So I went with them. They were great warm from the oven and still good after they cooled, but unfortunately they got a little too crispy by the next day for Grumpy.  He likes a chewy cookie.  So, I took them where I knew people would appreciate them....to work!  🙂  They were gone before noon there!

White Chocolate and Peanut Butter Chip Cookies
Author: Grumpy's Honeybunch
Prep time:
Cook time:
Total time:
Serves: 4 to 4-½ dozen
Ingredients
  • ½ cup unsalted butter, softened
  • ½ cup vegetable shortening
  • ¾ cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3 cups flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • ½ cup white chocolate chips
  • ½ cup peanut butter chips
Instructions
  1. Preheat oven to 350 degrees celcius.Cream together butter, shortening, sugars, eggs, and vanilla.Stir together flour, baking powder, and salt.  Stif mixture into wet batter and mix well.Stir in white chocolate and peanut butter chips.Using a small cookie scoop, place cookie balls on cookie sheet lined with parchment paper about 2' apart.  Flatten the cookies slightly with the palm of your hand or back of a spoon.Bake for 10-12  minutes or until cookies are set and lightly browned.Transfer cookies from cookie sheet to cooling rack.  Store in airtight container.......Note:  cooking time shown is for 1 batch cookies.  Plan on about 45-50 minutes total time.  However, in about 22 minutes you can be enjoying a warm cookie while the next batch is in the oven!  🙂

Pin it: White Chocolate and Peanut Butter Chip Cookies

Easy Sausage Pizza

by 1 Comment

Easy Sausage Pita Pizza is ready in 30 minutes and a delicious snack or add a salad and you have a great dinner on your hands!
Easy Sausage Pita Pizza

For the month of March, the Allrecipe AllStars were making recipes with Johnsonville Sausages.  At the beginning of the month, Johnsonville sent us a beautiful set of Sur La Table Covered Casserole dishes along with coupons to try out their sausages.  I've had a rough month and while I started out with intentions of getting through the activities way before now, today I actually made my last recipe.  I decided that instead of posting all the recipes I made here that I would link you up to the recipes I did make on allrecipies.com and post my favorite one here on my blog.

We enjoyed all of the recipes I did make, however, this pizza, the last one I made, was my personal favorite.  It was easy, quick, and I loved the spicy sausage on the pizza.  I would make this again for certain!  I'm a big fan of pita bread pizzas so instead of the pizza crusts, I went ahead with the pita breads instead.  This time I used Tofyan pitas.  They are higher protein and a little thicker than your normal pita bread.

Here is the list of recipes I did make with the link to Allrecipes.com if your interested in trying them out also! I made two recipes with mild italian sausage and one with 3 cheese italian chicken sausage.

Johnsonville Three Cheese Chicken Sausage and Broccoli Rigatoni

 

Tre Formaggi Fritatta
this is one of the dishes I received for my activity this month!
Johnsonville One-Pan Italian
We were encouraged to make one of our favorite allrecipes.com beef recipes substituting Johnsonville Sausages.  Unfortunately, events in our life didn't allow me to do this.  However, our very favorite recipe on AR that is one I would probably attempt would be a chili recipe and I would probably go with the hot sausage.  Grumpy loves the dill pickle meatloaf from AR but I'm not so certain how sausage would work in that recipe because of the fat.  Maybe a mixture of the sausage with beef would be a better idea there.  In any case, I totally enjoyed trying the sausages and I have to say my favorite recipe was this pizza with the 3 cheese italian chicken italian sausage one coming in a very close second.  I will probably make that recipe again also!
Easy Sausage Pita Pizza
 I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I'm not compensated for my work with Allrecipes.com. Products received from advertiser are only used for experienced-based reviews on The Life and Loves of Grumpy's Honeybunch. The reviews, content and opinions expressed in this blog are purely the sole opinions of Grumpy's Honeybunch
Easy Sausage Pita Pizza
Author: Grumpy's Honeybunch
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 4 Tofuyan Pita Breads
  • 1 cup pizza sauce
  • 1 lb Johnsonville Hot Italian Sausage (ground)
  • 2 cups Mozzarella cheese, shredded
Instructions
  1. Pre-cook sausage  Drain and set aside until ready to top pizza.  Preheat oven to 400 degrees F.
  2. Place pita breads on large cookie sheet lined with parchment paper.  Spread pizza sauce evenly over each pita bread.  Top with mozzarella cheese.  Top with sausage.  Bake in oven for 15-20 minutes or until cheese melts and begins to brown slightly.

Bok Choy Tofu Stir Fry

by 14 Comments

This Bok Choy Tofu Stir Fry is a simple, veggie forward meal with tender greens and crispy tofu coated in a savory sauce. It's quick enough for a weeknight and full of flavor.

Bok Choy Tofu Stir Fry with crispy brown triangular pies of tofu coated in a sauce with stir fried bok choy and red bell pepper.

I have always loved meals that bring together fresh greens and a good crisp tofu, and this one fits that style perfectly. If you enjoy my crispy Sweet Chili Tofu Salad, you'll appreciate the balance of flavors in this dish.

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Why You'll Love Bok Choy Tofu Stir Fry

Crispy texture: the tofu gets pan-fried until golden, giving the dish great bite.

Balanced flavor: a mix of salty, sweet, and mild spice makes every forkful satisfying.

Veggie forward: fresh baby bok choy adds color and a tender crunch.

Key Ingredients for Tofu Stir Fry

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

  • Extra firm tofu: holds its shape well and becomes crisp when pan fried.
  • Baby bok choy: mild, tender greens that cook quickly and pair well with tofu.
  • Garlic and ginger: bring a bright aromatic flavor to the finished dish
  • Soy sauce and Oyster sauce: create a savory base for the sauce.
  • Red pepper flakes: adds gentle heat that comple,ents the sweet notes.
  • Vegetable broth: helps the sauce come together with just the right consistency.

Ingredient Substitutions

  • Tamari instead of soy sauce for a gluten-free option.
  • Hoisin sauce instead of oyster sauce for a sweeter, deeper flavor (and for a complete vegetarian option).
  • Maple s yrup instead of brown sugar for a natural sweetener.

Variations on Bok Choy Tofu Stir Fry

  • Add sliced mushrooms to bring a richer, earthy flavor.
  • Toss in rice noodles to turn it into a hearty stir fry bowl.
  • Stir in crushed peanuts for extra crunch and nuttiness.

Tips for the Best Tofu Stir Fry

  • Press the tofu well so it crisps up easily in the pan.
  • Cook the white parts of the bok choy first, they need a little extra time.
  • Let the sauce simmer until slightly thickened before adding the tofu for better coating.
Upclose image of crispy brown tofu triangles coated in a sauce.

How to Store and Reheat

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of broth to loosen the sauce.

Serve With...

This bok cho tofu stir fry pairs well with simple sides like Garlic Scallion Noodles, or you can spoon it over cooked rice or Cauliflower Fried Rice for a fast dinner.

More Easy Vegetarian Recipes You'll Love

If you love tofu recipes, you may also like my Pan-fried Tofu with Dark Sweet Soy Sauce and General Tso's Tofu. You may also enjoy Vegan Cheese Spread and Vegan Steak Fajitas recipe.

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

Triangle cut pies of crispy golden brown tofu mixed with sok choy and red bell pepper on a seashell blue plate.

Spicy Baby Bok Choy Stir-Fry

Shelby Law Ruttan
This Bok Choy Tofu Stir Fry is a quick and flavorful vegetarian dish with crisp tofu, tender greens, and a savory sauce that brings everything together. It's a great dinner option when you want something light, simple, and full of comforting flavor.
No ratings yet
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Asian
Servings 4
Calories 115 kcal

Equipment

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Ingredients
  

Instructions
 

  • In a large skillet sprayed with cooking spray, fry tofu triangles until crispy over medium high heat, turning pieces onto all sides to crisp up.  This might be a little time consuming, but very worth it!  Remove tofu from pan and set aside.
  • While tofu is dry frying, chop baby bok choy into bite sized pieces, separating the white bottoms from the green tops.  You will cook the white bottoms before cooking the leafy green.
  • Make sauce mixture by mixing vegetable broth, oyster sauce, soy sauce, brown sugar, red pepper and cornstarch.  Set aside.
  • Place sesame oil in hot skillet along with garlic.  Sizzle about 30 seconds then place the white part of bok choy in pan with garlic.  Stir fry about 2 minutes.  Add the leafy part of bok choy to pan and stir fry another minute.  Transfer bok choy to a bowl and set aside.
  • Pour sauce mixture into hot skillet and bring to a boil.  Reduce heat and simmer sauce until it begins to thicken.  Add crispy tofu to sauce in hot skillet and toss to coat.  Return bok choy mixture to skillet and toss with tofu and sauce.
  • Arrange stir-fried bok choy and tofu mixture on platter and squeeze juice of 1 lime over top of mixture before serving.

Notes

 
Prep time:
Cook time:
Total time:
Serves: 4 servings
 

Nutrition

Calories: 115kcalCarbohydrates: 10gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 583mgPotassium: 204mgFiber: 1gSugar: 5gVitamin A: 5152IUVitamin C: 52mgCalcium: 168mgIron: 2mgNet Carbohydrates: 8g
Keyword Asian-Inspired tofu recipes, baby bok choy recipes, Bok Choy Tofu Stir Fry, crispy tofu stir fry, easy tofu stir fry, stir fry bok choy, tofu and bok choy recipe, tofu dinner ideas, tofu stir fry, vegetarian stir fry recipe, weeknight vegetarian meals
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Dill Pickle Martini aka Dirty Pickle

by 10 Comments

The Dill Pickle Martini is a twist to the dirty martini but made with vodka, dill pickle juice, dry vermouth, and garnished with a pickle for the garnish. It is a great drink for pickle lovers and martini lovers alike!

I like to make this Dill Pickle Martini with my own homemade Garlic Dill Pickles!

A martini glass filled with a dill pickle martini drink and garnished with a dill pickle.
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🍸 The Pickle Lover's Drink

There is something about the pucker factor that I love. I love it with lemons, and I love it with dill pickles! If you are someone like me, who loves their dill pickles, then you are going to love this drink!

It is important to have the ratio of dill pickle juice correct in this martini, otherwise you will have too much dill or too much vodka flavor. After making this several times over the years, I think I finally have it down pat!

A martini glass filled with a clear cocktail and pickle garnish.

🥘 Ingredients

Vodka, make sure you grab a good quality vodka for this drink. The cheaper stuff just doesn't do it when your drinking mostly vodka! My choices are Titos and Grey Goose.

Dill pickle juice. I make my own pickles and I do reduce the salt in the recipe so the sodium isn't too high. However, you can buy pickles also. I recommend these pickles if your going to buy.

Extra Dry Vermouth, Martini and Rossi makes a good one.

Pouring the drink from the cocktail shaker into the glass.

🍽 Equipment

Cocktail Shaker

Martini Glasses

I also like to use these martini glasses without the stem.

🔪 Instructions

This one is simple! Just add the ice to the shaker, then add the liquids. Give the cocktail shaker a good shaking until frosty. Pour the drink into the martini glass and garnish with a dill pickle.

📖 Variations

  • Substitute gin for vodka.
  • Use a spicy hot pickle instead of a regular garlic dill pickle.
  • Make a dilly bean martini! I use this recipe for Pickled Green Beans and garnish with a green bean.
Overhead shot of a dill pickle martini garnished with a baby dill pickle against a dark background and blue napkin to make the martini stand out in the photo.

Martini Recipes

*If you made this Dill Pickle Martini, please give it a star rating*

📖 Recipe

Dill Pickle Martini

Shelby Law Ruttan
Similar to a dirty martini but made with dill pickles instead of olives!
4.50 from 10 votes
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Beverages
Cuisine American
Servings 2
Calories 148 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 4 oz vodka
  • 2 oz pickle juice
  • 1 ½ oz extra dry vermouth
  • ice
  • 2 dill pickle spears

Instructions
 

  • Place the ice, vodka, pickle juice, and vermouth in the cocktail shaker. Shake until frosty and pour to serve.
    Pouring pickle juice from a shot glass into a cocktail shaker.

Video

Nutrition

Calories: 148kcalCarbohydrates: 1gProtein: 0.01gSodium: 351mgPotassium: 1mgIron: 0.01mgNet Carbohydrates: 1g
Keyword Dill Pickle Martini
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

No Chill Sugar Cookies (Roll & Bake Cut-Outs)

by 1 Comment

These No Chill Sugar Cookies are classic rolled cut-outs that bake up sturdy, smooth, and ready for any shape you have in mind. They roll easily, hold their edges, and fit right in for everyday baking or holiday trays.

Several heart shaped cookie cutouts decorated with pink and white icing.

What first caught my attention with this recipe was an old-fashioned step I hadn't seen in years - stirring cream of tartar into milk before adding it to the dough. My first experience baking with cream of tarter was my Old Fashioned Peanut Butter Fudge, and it worked so well that I trusted it here without hesitation.

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Why You'll Love these No Chill Sugar Cookies

No waiting: this dough skips the refrigerator step and goes straight from bowl to rolling board.

Easy handling: the dough stays smooth and cooperative from the first roll to the last cut.

Clean shapes: these cookies keep crisp edges, making them great for heart-shaped cutouts and decorating.

Key Ingredients for Rolled Sugar Cookies

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

  • Unsalted butter: gives structure and richness without excess spread.
  • Granulated sugar: keeps the cookie classic and neutral for decorating.
  • Cream of tartar: adds subtle balance and works with baking soda for lift.
  • All-purpose flour: creates a firm dough that rolls cleanly and cuts easily.

Ingredient Substitutions

  • Whole milk may be swapped with 2% milk.
  • Salted butter works fine; reduce the added salt lightly.
  • Almond extract can replace vanilla for a different flavor base.

Variations on No Chill Sugar Cookies

Citrus touch: add lemon or orange zest to the dough for a light, fresh note.

Spice blend: mix in cinnamon or nutmeg for a warm bakery-style cookies.

Chocolate base: replace ½ cup flour with cocoa powder for chocolate cut-outs. (Note, be sure to replace with flour that is stirred into the cookies, not used for kneading)

No Chill Sugar Cookies heart cutouts decorated with pink and white icing and sugar crystals.

Tips for the Best Cut Out Sugar Cookies

  • Mix in most of the flour with a hand mixer, then finish the last portion by hand on the board for better control.
  • Use remaining flour mainly for re-flouring the surface as you roll new batches.
  • Roll the dough evenly to keep the bake time consistent across trays.

How to Store

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies up to 2 months and thaw at room temperature before serving.

Serving Suggestions

Serve these cookies frosted with your favorite icing, try my cream cheese frosting, or chocolate buttercream frosting. For fancier decorating, try this tutorial for glace icing. They also are excellent vessels for ice cream sandwiches. Place a scoop of pistachio cherry no churn ice cream between two cookies for a delicious treat!

More Recipes You'll Love

If you enjoy baking classic desserts, try my Chocolate Caramel Cake, or Birthday Cake Cupcakes. For a baked treat with fresh topping, try my Gingered Blueberry Shortcake, or this Lemon Swirled Cheesecake.

If you made this recipe, please leave a comment and ⭐⭐⭐⭐⭐ rating below, it helps others find this delicious cookie recipe! Also, I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!

📖 Recipe

Two heart shaped sugar cookies with pink and white marbled icing on a parchment paper background.

No Chill Sugar Cookies (Roll & Bake Cut-Outs)

Shelby Law Ruttan
No Chill Sugar Cookies are easy to roll out, cut into shapes, and bake right away. The dough comes together smoothly, holds its shape in the oven, and makes classic cookies that are perfect for decorating or enjoying just as they are.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Desserts
Cuisine American
Servings 36 cookies
Calories 120 kcal

Equipment

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Ingredients
  

Instructions
 

  • Preheat oven to 400℉. Line baking sheets with non-stick liners or parchment paper.
  • In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy.
  • Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
  • Stir the cream of tartar into the milk until dissolved, then beat into the butter mixture.
  • In a separate bowl, whisk together the 4 cups of flour, baking soda, and salt.
  • Add the dry ingredients to the wet mixture one cup at a time, mixing until a firm dough forms and pulls away from the sides of the bowl.
  • Using the remaining 1 cup of flour, sprinkle about ½ cup over a clean work surface. Knead the dough lightly, working in more flour if dough is sticky.
  • Roll the dough using more flour as needed, utnil about ¼ inch thickness.
  • Cut into desired shapes and place on prepared baking sheets.
  • Bake for 12 minutes, or until the tops look dry and the bottoms are lightly golden.
  • Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 120kcalCarbohydrates: 19gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 20mgSodium: 52mgPotassium: 43mgFiber: 0.5gSugar: 6gVitamin A: 123IUCalcium: 7mgIron: 1mgNet Carbohydrates: 18g
Keyword Cut Out Sugar Cookies, heart shaped sugar cookies, No Chill Sugar Cookies, roll and bake sugar cookies, rolled sugar cookies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
 
 
 
 
 

 

Blood Orange Cranberry Muffins

by 8 Comments

Tender muffin batter with blood orange juice, cranberries, and chocolate chips baked in. These Blood Orange Cranberry Muffins are a great breakfast to take with you for a portable breakfast or snack!
Blood Orange Cranberry Muffins

Its been a long time since I've made muffins for the blog.  Back when I first started this blog, I made them all the time!  As a matter of fact, that is what the kids at Clarkson used to look for in the office, was muffins!  Well, in my search of recipes on allrecipes.com, I came across a new recipe called Cute Cranberry Tangerine Muffins.  After reading the recipe, I decided it was one that I was willing to try.  However, since I still had blood oranges I decided to use them since in place of the tangerines.  Then, at the last minute, right after I stirred in the cranberries, I decided to grab the bag of mini chocolate chips in the cupboard and put about ⅓ cup in the mix.

Blood Orange Cranberry Muffins

These muffins are tender on the inside with a crispy top - and I love them that way!  I just have a few things I might do different next time.  I'd probably reduce the heat to between 350 and 375.  Original recipe calls for 375 and I felt that they were getting a little dark around the edges before the inside was completely cooked.  I also think I would reduce the sugar to start - to at least ¾ cup and if still too sweet for me, drop to ⅔ cup.  I think they were sweet to me because of the chocolate chips, but even without them I would probably cut the sugar just for my own taste.  I also added a teaspoon of vanilla to the milk mixture.  The recipe didn't call for a flavoring and maybe it didn't need it, but after tasting the batter, I figured it wouldn't hurt.  All in all, this is a great muffin recipe to try if you have blood oranges!

Blood Orange Cranberry Muffins
Author: Grumpy's Honeybunch
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • 2 cups flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup blood orange juice
  • 1 cup dried cranberries
  • ½ cup unsalted butter
  • 1 cup sugar
  • blood orange zest from 3 oranges (or 3 tablespoon if you want to measure)
  • 2 large eggs
  • ½ cup milk
  • 1 teaspoon vanilla
  • ⅓ cup mini chocolate chips
Instructions
  1. Preheat oven to 375 degrees F (if your worried about too dark muffins, reduce heat to no less than 350 degrees F). Line 12 muffin cups with paper liners.
  2. Place dried cranberries and blood orange juice in a glass 1 cup measure then microwave for 90 seconds; remove from microwave, stir, and set aside to cool.
  3. Whisk flour, baking powder, and salt into a bowl. Using hand mixer, mix butter, blood orange zest, and sugar in a separate large bowl, until mixture is light and fluffy, about 2 minutes. Scrape down sides of bowl and beat eggs into butter mixture, one at a time, until thoroughly combined.
  4. Gently fold flour mixture into the butter mixture, alternating with milk in two additions, until batter is just mixed. Fold cranberries and juice into batter. Fold in chocolate chips.  Using large cookie scoop, scoop batter into prepared muffin cups.Bake in the preheated oven until muffins are golden brown, 20 to 25 minutes. Cool in pan on a rack for 5 minutes, then remove and place on rack to finish cooling (if you can wait that long before eating one!)

Bourbon Glazed Ham

by 15 Comments

Bourbon Glazed Ham is a tender, slow-roasted ham coated in a sweet and rich maple bourbon glaze that makes any holiday table feel extra special. It's an easy centerpiece that fills the kitchen with that cozy home cooked aroma I love.

Cider Bourbon Glazed Ham

This recipe reminds me of the family dinners I've made for years, especially during colder months when warm, comforting bring everyone together. If you enjoy the maple bourbon sweetness here, you may also like my Bacon Wrapped Scallops with Bourbon Maple Glaze.

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Why You'll Love this Bourbon Glazed Ham

Rich flavor: the maple bourbon glaze brings a deep, warm sweetness that caramelizes beautifully.

Simple prep: most of the cooking time happens in the oven, so you can relax or prep sides.

Holiday favorite: it fits naturally into gatherings and makes great leftovers.

Key Ingredients for Maple Bourbon Ham

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

  • Bone-in ham: roasts up juicy and tender while holding onto the glaze.
  • Apple cider: adds fruity depth and keeps the ham moist during baking.
  • Maple syrup: brings natural sweetness that pairs well with bourbon.
  • Dijon mustard: adds a mild tang that balances the glaze.
  • Garlic: gives a subtle savory note in the sauce.
  • Bourbon: adds warmth and complexity to the glaze as it reduces.

Ingredient Substitutions

  • Orange juice instead of apple cider for a brighter flavor.
  • Honey instead of maple syrup if you prefer a lighter sweetness.
  • Apple juice instead of bourbon for an alcohol free glaze.

Variations on Bourbon Glazed Ham

  • Add chipotle for a smoky heat.
  • Use brown sugar in the glaze for a deeper caramel note.
  • Glaze with pineapple juice and bourbon for a tropical twist.
Two slices of bourbon glazed ham on a plate with a side of carrots and potatoes.

Tips for the Best Maple Bourbon Glaze

  • Reduce fully: let the glaze thicken so it sticks well to the ham.
  • Baste often: this builds layers of caramelization and flavor.
  • Rest before slicing: this keeps the ham juicy and easier to carve.

How to Store and Reheat

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat slices in a covered dish at 300°F, adding a splash of cider to keep everything moist.

Serving Suggestions for Holiday Ham

Pair this Bourbon Glazed Ham with Garlic Chive Mashed Potatoes, Quick Dinner Rolls, and Easy Broccoli Rice and Cheese Casserole.

More Holiday Recipes You'll Love

If you like this ham, you may also enjoy my Prime Rib Roast with Brussels Sprouts, Pan Roasted Turkey, and Holiday Prime Rib Roast with Pan Gravy.

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 slices of bourbon glazed ham on a plate with a side of carrots and potatoes.

Bourbon Glazed Ham

Shelby Law Ruttan
This Bourbon Glazed Ham is slow roasted and brushed with a warm maple bourbon glaze that turns glossy and flavorful as it cooks. It's a comforting holiday ready main dish that feels special without requiring much prep, making it perfect for gatherings.
No ratings yet
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Course Main Dish
Cuisine American
Servings 8
Calories 118 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 350°F.
  • Line your roasting pan with aluminum foil for easy cleanup. Place the ham in the roasting pan, cut side down.  Pour 1 cup of the apple cider over the ham and place in the oven.
  • Let the ham roast in the oven for 45 minutes while you prepare the glaze.
  • On a stove, in a heavy bottomed saucepan, add the remaining cider, maple syrup, mustard, garlic and stir to combine. Let it come to a boil and then turn off the heat. Add the bourbon. Return to the heat.
  • Bring to a boil and reduce to a simmer until it is reduced by half.  When it is reduced, set aside a small amount for serving.
  • After 45 minutes, remove the ham from the oven and flip the ham so it is resting on its side.  Glaze the ham and return to the oven, continuing to baste about every 15 - 20 minutes until the ham is fully heated through and the glaze has formed a nice coating.
  • Remove from the oven, let rest for 10 minutes and carve.

Nutrition

Calories: 118kcalCarbohydrates: 13gProtein: 0.5gFat: 0.4gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.001gSodium: 118mgPotassium: 86mgFiber: 0.5gSugar: 11gVitamin A: 7IUVitamin C: 0.2mgCalcium: 25mgIron: 0.2mgNet Carbohydrates: 13g
Keyword Bourbon Glazed Ham, bourbon ham recipe, Christmas ham, glazed ham recipe, holiday ham, maple bourbon ham, maple glazed ham, oven baked ham
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Asian Chicken Noodle Soup

by 9 Comments

This Asian Chicken Noodle Soup is a light, flavorful meal that's perfect for chilly days or when you're craving takeout at home. Made with tender shredded chicken, gluten-free rice noodles, and a spicy red curry broth, it's a warm and satisfying bowl of comfort with bold Asian style flavor.

Up close image of spicy chicken noodle soup with thin rice noodles, red bell pepper strips, and chicken with a cilantro and green onion garnish.

I first made this spicy Asian Chicken Noodle Soup after finding a similar recipe in a Rachael Ray magazine. I'd been hooked on pho from my favorite Vietnamese takeout spot, so making something similar at home felt like the perfect idea. It quickly became a favorite soup to enjoy for lunch or as a light dinner. Especially with fresh lime and cilantro on top!

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Why You'll Love This Asian Chicken Noodle Soup

Bold, spicy flavor: red curry paste, sriracha, and fresh lime juice give this Asian style soup the perfect balance of heat and zest.

Healthy and nourishing: It's naturally gluten-free, low in fat and calories, and packed with protein.

Great make-ahead meal: this soup stores well and reheats beautifully, making it ideal for meal prep.

Key Ingredients

Chicken breasts: these are gently simmered until tender and shredded into bite-sized pieces for the soup.

Chicken broth: you'll create a simple broth from the cooking liquid, plus extra store-bought broth to reach 6 cups total.

Red curry paste: this gives the soup its signature Spicy Asian flavor.

Rice noodles: a gluten-free option common in Asian chicken soup recipes, they soak up the broth beautifully.

Red bell pepper: adds a touch of sweetness and color to the soup.

Scallions: sliced green onions offer a bite of bite and freshness.

Fresh cilantro: a bright, flavorful garnish that complements Asian style recipes.

Limes: the juice adds acidity and freshness to balance the spice.

Sriracha sauce: brings in an extra spicy kick

Hoisin sauce: for sweet and salty depth of flavor.

Shortcut option: Use leftover rotisserie chicken to save time-just skip the simmering step and add it when assembling the soup.

Ingredient Substitutions

Rice noodles: substitute with thin egg noodles or angel hair pasta if gluten isn't a concern.

Chicken breasts: boneless chicken thighs work well for rich brother.

Red bell pepper: try thin sliced carrots of celery for a different texture.

Variations

  • Simmer chicken with onion and garlic for a deeper homemade broth
  • Stir in 1 teaspoon fish sauce or grated fresh ginger for extra umami.
  • Add 1 cup coconut milk for a creamy Asian style chicken noodle soup.

Top Tips

  • Make this soup ahead but leave out the noodles. Add freshly cooked noodles just before serving so they don't get mushy.
  • Freeze leftover broth and chicken in portions, then reheat with noodles for a quick lunch.
  • Add spice to taste with sriracha or red pepper flakes.

Serving Suggestions

Serve your soup with any of the recipes below for a takeout style meal at home:

Storage

Refrigerator: store in an airtight container up to 1 week.

Freezer: freeze broth and chicken without noodles for up to 1 month. Reheat and add noodles when serving.

More Spicy Soup Recipes

Chicken Taco Soup - Low Carb Instant Pot Recipe

Pho Soup Recipe with Spicy Veal Meatballs

Spicy Shrimp Tortilla Soup

Spiced Lentil-Tomato Soup

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

Asian Chicken Noodle Soup

Shelby Law Ruttan
Spicy Asian Chicken Noodle Soup is a light and flavorful soup made with shredded chicken, rice noodles, and a red curry broth. A quick and healthy lunch or dinner.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Cuisine Asian
Servings 4
Calories 227 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • ½ pound boneless skinless chicken breast
  • 6 cups chicken broth
  • 2 teaspoons red curry paste
  • 5 ounces rice noodles
  • 1 red bell pepper , thinly sliced
  • 4 scallions , sliced
  • ½ bunch cilantro , chopped
  • 1 lime cut into wedges
  • sriracha
  • hoisin sauce

Instructions
 

  • In a medium saucepan over medium high heat, bring the chicken, chicken broth, and two cups of water to a boil.
  • Turn the heat to medium low, cover and simmer for 30 minutes, or until the chicken is cooked through.  Remove the chicken from the saucepan and let cool. Shred the cooled chicken using 2 forks
  • Strain the broth and bring it back to a simmer over medium-high heat.  Add enough chicken broth to make 6 cups. Whisk the curry paste into the broth.
  • Add the noodles and the bell pepper and cook for 3 minutes, until the noodles are just tender. Stir in the shredded chicken.
  • Serve with sriracha sauce and hoisin sauce (if using) and garnish with cilantro and lime (if using).

Nutrition

Calories: 227kcalCarbohydrates: 34gProtein: 15gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 36mgSodium: 1424mgPotassium: 598mgFiber: 2gSugar: 2gVitamin A: 1469IUVitamin C: 66mgCalcium: 45mgIron: 2mg
Keyword Spicy Chicken Noodle Soup
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Sweet Potato Gnocchi

by 13 Comments

I have had gnocchi one time in my life and I hated it.  However, people kept going on and on about how good it was.  I decided that maybe what I needed to do was make my own!

Well I was lucky that it was in the stars for me to make it recently....as when I was browsing the blog I had been assigned as my first blog of the year for the Secret Recipe Club, I came across a recipe for Sweet Potato Gnocchi!  It was destiny.  I was going to make it.  The flavor sounded awesome and all I needed to buy was some sweet potatoes.

The wonderful blog that I stumbled upon this delicious recipe for is Culinary Adventures by Camilia.  I had a little bit of trouble with the recipe.  I needed way more flour than Camilia used in hers.  I'm not sure why but all I can say is these little pillows of heaven turned out awesome and I will definitely not be able to say that I don't like gnocchi anymore!  Thank you Camilia for inspiring me to make these soft, pillowy, bites of fall with the earthy sage browned butter sauce.  They were awesome!

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Sweet Potato Gnocci
by January-7-2013
Gnocchi kicked up with a little cayenne and sage in the dough...then dressed up with browned butter and sage sauce.  Delicious!
Ingredients
  • 3 cups pureed sweet potato
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon cayenne pepper
  • ½ teaspoon rubbed dried sage
  • 2-½ to 3 cups (use as needed) all purpose flour
  • 1 large egg, well beaten
  • for the sauce:
  • 2 tablespoons salted butter
  • 8 large fresh sage leaves
  • ⅓ cup feta cheese, crumbled
Instructions
Mix the potato puree, butter, cayenne pepper and rubbed dried sage until well combined.  Stir in the flour using enough flour until a soft dough forms that is easy to handle.  

Using about ½ teaspoon of dough, with floured hands, roll the dough with the tines of a fork and a little extra flour as needed to prevent from sticking.  Mark the dough with the tines to give a ridge effect to the gnocchi.  Set aside until ready to cook.

When ready to cook gnocchi, heat 4 cups of vegetable broth on the stove until boiling.  Add gnochhi and turn heat down to a simmer and simmer gnocchi until they float to the top (about 2-3 minutes).  Remove from broth and place in a colander to drain more then transfer to a cookie sheet.

To serve gnocchi, make your sauce.  Bring butter to a bubble and add fresh sage leaves.  Watch carefully as your butter and sage can burn.  Make sure your heat is not too high.  Once butter and sage leaves are browned, remove sage and crumble back into the butter.  Toss with gnocchi.  Sprinkle with Feta, toss to coat.  Serve!

Note, this can be time consuming if you have never made gnocchi!  Time listed below is approximate.

Details

Prep time: 1 hour Cook time: 2 mins Total time: 1 hour 2 mins 

Candied Nuts

by 5 Comments

Candied Nuts are an easy sweet snack with a crisp cinnamon coating and comforting aroma as they bake. They're great to keep on hand or to share during the holidays.

Coffee mugs filled with candied nuts.

They take me back to the simple treats the boys and I would get in the mall during the holiday season. If you enjoy this recipe, you may like my Keto Chai Candied Nuts for a different low carb flavor twist.

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Why You'll Love This Candied Nuts Recipe

Quick prep: ready to bake with just a few pantry staples.

Great crunch: the low heat gives the nuts a light, crisp coating.

Perfect for gifts: these keep well and pack nicely into jars or bags.

Key Ingredients for Cinnamon Candied Nuts

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

  • Egg whites: help the cinnamon sugar stick to the nuts.
  • Brown and granulated sugar: create that crisp, sweet shell.
  • Cinnamon: adds warm flavor to these cinnamon candied nuts.
  • Vanilla extract: rounds out the sweetness.
  • Nuts: use almonds, pecans, walnuts, or a mix.

Ingredient Substitutions

  • Swap cinnamon for pumpkin spice for a fall flavor.
  • Use maple extract instead of vanilla
  • Try all pecans for a richer taste.

Variations on Candied Nuts with Cinnamon

  • Add a pinch of cayenne for sweet heat.
  • Stir in a little orange zest for brightness.
  • Mix in shredded coconut before baking for extra texture.

Tips for the Best Cinnamon Sugar Nuts

  • Stir well so every nut gets coated.
  • Bake on parchment for easy cleanup and even browning.
  • Break the nuts apart while arm so the sugared nuts don't stick together.

How to Store

Keep candied nuts in an airtight container for up to 2 weeks. If they soften, warm them at 250°F for 5 minutes to bring back the crunch.

More Snack Recipes You'll Love

If you enjoyed this recipe, try my Churro Bites, Air Fryer Bagel Chips, Dried Apricots, and Spicy Caramel Corn.

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

cinnamon glazed nuts

Cinnamon Roasted Nuts

Shelby Law Ruttan
These candied nuts bake low and slow for a crisp, sweet coating that's perfect for snacking or gifting. The cinnamon sugar shell gives them a warm flavor that works for holidays, parties or everyday munching.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Appetizers, Snack
Cuisine American
Servings 20
Calories 298 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 275 degrees.  Whisk egg whites with vanilla extract until foamy.
  • Stir in nuts and toss until well coated.  Stir in sugars, salt, and cinnamon, mixing until nuts are well coated.
  • Place on large cookie sheet lined with parchment paper.  Bake for 75 minutes or until nuts are crispy and dry, stirring every 15 minutes.
  • Store in airtight container.

Notes

Cinnamon Roasted Nuts
 
Author: Grumpy's Honeybunch
Prep time:
Cook time:
Total time:
Serves: 5 cups
A mixture of your favorite nuts roasted in a sweet cinnamon sugar mixture.  Crunchy, light, and perfect for gift giving!
 

Nutrition

Serving: 0.25cupCalories: 298kcalCarbohydrates: 30gProtein: 7gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gSodium: 71mgPotassium: 237mgFiber: 3gSugar: 21gVitamin A: 7IUVitamin C: 0.2mgCalcium: 39mgIron: 1mgNet Carbohydrates: 27g
Keyword candied nuts, cinnamon candied nuts, cinnamon sugar nuts, holiday gifts, homemade snack, roasted nuts, sugared nuts, sweet nuts recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Triple Chocolate Ricotta Cookies

by 10 Comments

Triple Chocolate Ricotta Cookies are your traditional Ricotta Cookie chocolatized! Soft, moist, and full of delicious chocolate flavor. This is a tasty addition to your holiday cookie platter!
Triple Chocolate Ricotta Cookies

I love the Italian Christmas Cookie recipe that I shared with you all last year.  I absolutely love the lemon and softness of that cookie.  I also know that Grumpy's mom loves chocolate.  So, I decided to take that Italian Christmas Cookie and turn it into a Triple Chocolate Almond Ricotta cookie to share.

Triple Chocolate Ricotta Cookies

Yeah, Grumpy's mom is going to really like these cookies.  They are soft, tender and full of chocolate flavor!  Grumpy even thinks she will like the cookies better than any other gift we are giving her!  If you would like a soft chocolate cookie to share - try these, they don't take long to make and are so big, pretty and delicious!

Triple Chocolate Ricotta Cookies
Author: Grumpy's Honeybunch
Prep time:
Cook time:
Total time:
Serves: 2-½ dozen
Ingredients
  • For the Cookies
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 2 cups Ricotta Cheese, part skim
  • ⅓ heaping cup dark chocolate baking cocoa
  • 3-⅔ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup mini chocolate chips
  • Frosting:
  • 3 tablespoons unsalted butter, melted
  • 1-½ teaspoon almond extract
  • 3 cups confectioner's sugar
  • 3 tablespoons cocoa powder
  • 4-½ tablespoons almond milk
  • 1-½ tablespoons karo syrup
Instructions
  1. Preheat oven to 350 degrees.  In a large mixing bowl, cream together butter and sugar.  Add eggs, 1 at a time, mixing well after each addition.  Add almond and vanilla extract and mix until blended.  Stir in ricotta cheese.In a separate mixing bowl, stir together flour, cocoa, baking soda, baking powder, and salt.Add dry ingredients to wet ingredients and mix until blended.  Add chocolate chips and stir to combine.Using a large cookie scoop, scoop cookies onto parchment lined cookie sheet.  Bake for 13-15 minutes or until cookies bounce back when touched lightly and there is no wet look in the center of cookie.
  2. Transfer to a cookie rack to cool.  Meanwhile, make glaze by mixing melted butter, sugar, extract, cocoa powder, milk, and karo syrup together.  When cookies are cool, frost & decorate as desired!

Pin it! Triple Chocolate Ricotta CookiesTriple Chocolate Ricotta Cookies

Venison in Mushroom Gravy

by 3 Comments

Venison in Mushroom Gravy is an easy comfort food dinner made with just a few pantry staples. The tender venison is simmered in a creamy mushroom gravy and served over egg noodles for a filling, fuss-free meal.

Wide egg noodles topped with a venison and mushroom gravy sprinkled with parsley served on a red plate.

This is a great recipe to make after a busy day and works well with any stew meat. Similar Homemade Venison Stroganoff, this meal is super comforting, but here it's made quick and easy by using canned soup.

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Why You'll Love Venison with Mushroom Gravy

Quick and easy: it comes together in under 30 minutes with just a few ingredients.

Comfort food flavor: creamy mushroom gravy adds richness to the lean venison.

Family favorite: everyone loves a meat and noodles dish, especially on a chilly night.

Key Ingredients

Venison stew meat: lean, flavorful, and high in protein. best when simmered until tender.

Cream of mushroom soup: adds creaminess and deep mushroom flavor to the gravy.

Salt-free seasoning: gives flavor control, add your favorite blend.

Milk: thins the gravy for a smooth, pourable consistency.

Egg noodles: soft, wide noodles that pair perfectly with rich sauces.

Ingredient Substitutions

Beef stew meat can be used if venison isn't available. This also works well with ground venison or ground beef.

Almond milk can be used in place of regular milk for a dairy free option.

Cream of celery soup can be used in place of mushroom for a different flavor profile.

Recipe Variations

Add mushrooms: stir in fresh mushrooms when browning the meat for extra texture.

Make it low carb: serve over mashed cauliflower or sauteed cabbage instead of noodles.

Spice it up: add a pinch of crushed red pepper or cayenne for heat.

Wide egg noodles topped with a venison and mushroom gravy sprinkled with parsley served on a red plate.

Top Tips

  • Don't overcook the venison. Just brown it and let it simmer gently in the soup.
  • Use a good non-stick skillet to prevent sticking without needing extra oil.
  • Season the gravy to taste after it simmers, some soups may already have enough salt.

Storage and Reheating

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

Reheat gently on the stovetop or in the microwave, adding a splash of milk if the sauce needs to be thinned out.

Serve With...

Pair this dish with Air Fryer Frozen Green Beans and a side of Air Fryer Garlic Knots or a Homemade Sweet Dinner Rolls to soak up the gravy.

More Venison Recipes to Try

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

Wide egg noodles topped with a venison and mushroom gravy sprinkled with parsley served on a red plate.

Venison with Mushroom Gravy

Shelby Law Ruttan
Venison in Mushroom Gravy is a hearty, simple skillet dinner that's packed with flavor. It's the perfect way to use stew meat for a creamy weeknight meal served over noodles.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings
Calories 364 kcal

Equipment

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Ingredients
  

  • 2 pounds venison stew meat
  • ½ tablespoon olive oil
  • 21 ounces cream of mushroom soup (2-10.5 ounce cans)
  • salt-free seasoning as needed
  • ½ cup almond milk or your choice of milk
  • 6 ounces wide egg noodles , cooked according to directions

Instructions
 

  • Heat olive oil in a large skillet over medium heat. Add venison, and cook until seared on all sides.
  • Season meat with salt-free seasoning blend.  Once the meat is browned, place contents of both cans mushroom soup in the skillet with the meat.  
  • Add milk to the skillet and stir until combined.
  • While meat is cooking, cook noodles.  
  • Serve meat gravy over noodles.  Garnish with parsley if desired.

Notes

An easy recipe when short on time.  If you don't have venison, you can use beef or chicken.  You can also use ground beef or turkey instead of meat chunks.

Nutrition

Serving: 1gCalories: 364kcalCarbohydrates: 25gProtein: 43gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 157mgSodium: 814mgPotassium: 675mgFiber: 1gSugar: 1gVitamin A: 18IUCalcium: 46mgIron: 6mgNet Carbohydrates: 24g
Keyword Venison with Mushroom Gravy
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Nacho Cheese Kale Chips

by 5 Comments

I've seen Kale Chips around on the food blog world for a while now.  Then a few weeks ago, when I ran into Shop-Rite for a quick pick up, they were sampling Kale Chips out to the customers.  Of course, I accepted.  I hadn't had them yet and was curious about what it was like.  They had a couple of flavors and one was a Nacho Cheese flavor.  It was delicious, however, I wasn't about to spend $7 on a small container of chips!

I left the store, with only what I went in there for, but I didn't forget the Kale Chips.  I decided that I had to finally try making them on my own, but I had to make them taste as yummy as the Nacho Cheese ones I had sampled in the grocery store!

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I then remembered the Kernel Seasons Nacho Cheddar Popcorn Seasoning I have had before.  Bingo!  I could make these fat free chips and season them and still keep them totally guilt-free!  Oh, these were yummy.  Now I want to make even more flavored Kale Chips!

  
There is Jalapeno Cheese, Sour Cream & Onion, Chili Lime, and Salt & Vinegar...just to name a few!  If you haven't tried to make your own Kale Chips yet, I highly recommend you do.  Your getting a healthy punch with this treat and  you feel like your eating something you shouldn't be! 🙂

 

There are several recipes for Kale Chips on allrecipes.com.  I basically read the recipe for Baked Kale Chips and realized you can really do this anyway you want....just as long as your not adding moisture to you Kale.

📖 Recipe

Kale Chips

Shelby
A delicious low carb snack with Nacho Cheese flavor.
No ratings yet
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Snack
Cuisine American
Servings 4
Calories 56 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 lb Kale rinsed, stemmed, and chopped into bite-sized pieces
  • cooking spray
  • [1 tablespoon Kernal seasoning nacho cheese flavor (or your favorite flavor)]

Instructions
 

  • Rinse and pat dry kale.  Making sure you get as much water removed from the leaves as possible.  This will make the crisping of the kale much easier.  
  • Spray kale with cooking spray and lightly coat with seasoning.  Spread out on baking sheet coated with parchment paper (to prevent sticking) and bake at 350 degrees, tossing frequently, until kale is dried and crispy but not burnt, about 10-15 minutes.

Nutrition

Serving: 1cupCalories: 56kcalCarbohydrates: 10gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 43mgPotassium: 557mgVitamin A: 11328IUVitamin C: 136mgCalcium: 170mgIron: 2mg
Keyword Kale Chips with Nacho Seasoning
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Butterscotch Haystacks

by 2 Comments

Butterscotch Haystacks are a simple, no bake treat made by stirring together melted butterscotch chips, peanut butter, crispy chow mein noodles, and mini marshmallows. They're crunch, sweet, and so easy to make for any occasion.

A closeup of a butterscotch haystack cookie made with melted butterscotch chips, chow mein noodles, and mini marshmallows, piled into an irregular mound on a snowflake patterned plate.

This recipe always feels just right for the holidays and it reminds me of the playful crunch and cozy butterscotch flavors in my favorite Butterscotch Chocolate Chip Cookies recipe.

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Why You'll Love Butterscotch Haystacks

Easy method: these no bake cookies come together in minutes.

Fun texture: the mix of chow mein noodles and marshmallows gives every bite a great crunch.

Holiday favorite: a classic for cookie trays and no bake Christmas cookies.

Key Ingredients for No Bake Cookies

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

  • Butterscotch chips: melted into a silky base that gives these haystacks their signature flavor.
  • Creamy peanut butter: adds richness and helps bind the mixture.
  • Chow mein noodles: the crisp, light noodles create the signature haystack texture.
  • Mini marshmallows: add soft pops of sweetness that contrast the crunch.

Ingredient Substitutions

  • Use white chocolate chips instead of butterscotch chips for a lighter flavor.
  • Swap almond butter for peanut butter if you prefer.
  • Try rice cereal in place of chow mein noodles for a softer crunch.

Variations on Butterscotch Haystacks

  • Add festive sprinkles on top for holiday flair.
  • Stir in dried cranberries for a sweet-tart contrast.
  • Mix in salted peanuts for a salty and crunchier finish.

Helpful Tips for Better No Bake Cookies

  • Warm the butterscotch slowly so it melts smoothly and doesn't seize.
  • Work quickly once you combine everything. The mixture stiffens fast.
  • Use two spoons to drop the haystacks neatly onto the wax paper.

How to Store

Store the haystacks in an airtight container in the refrigerator for up to 5 days.

Serve With...

Serve Butterscotch Haystacks alongside other festive treats like Lime Pistachio Cookies, Peanut Butter Kisses, and Chocolate Mint Kiss Cookies.

More Easy Christmas Cookies You'll Love

If you enjoy simple treats like this, try my Lemon Cake Mix Cookies, Air Fryer Eggnog Cookies, Eggnog Sugar Cookies with Rum Glaze, and Gingerbread Cookies.

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

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

📖 Recipe

A closeup of a butterscotch haystack cookie made with melted butterscotch chips, chow mein noodles, and mini marshmallows, piled into an irregular mound on a snowflake patterned plate.

Butterscotch Haystacks

Shelby Law Ruttan
These Butterscotch Haystacks are a crunchy, sweet, no bake treat made with butterscotch, peanut butter, chow mein noodles, and marshmallows. They're quick to make, fun to eat, and a great addition to any cookie tray during the holidays.
No ratings yet
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Prep Time 20 minutes
Total Time 20 minutes
Course Cookie Recipes, Dessert
Cuisine American
Servings 24
Calories 188 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Line baking sheet with parchment paper.
  • Microwave butterscotch morsels on medium heat for 60 seconds. Stir. Microwave additional 10 seconds, stir. Repeat 10 second intervals until morsels are smooth.
  • Stir peanut butter into melted butterscotch until smooth.
  • Add chow mien noodles and marshmallows and stir to combine.
  • Drop by tablespoons on waxed paper lined cookie sheets. Refrigerate until ready to serve.

Notes

Fat 10g, Carbs 23g, Fiber 1g, Protein 4g.
Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.

Nutrition

Serving: 1gCalories: 188kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 194mgPotassium: 61mgFiber: 1gSugar: 18gVitamin A: 13IUCalcium: 7mgIron: 1mgNet Carbohydrates: 30g
Keyword Butterscotch Haystacks, butterscotch no bake cookies, chow mein noodle cookies, easy no bake desserts, holiday cookie recipe, microwave no bake cookies, no bake Christmas cookies, no bake cookies, peanut butter haystacks
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Kitchen Sink Cookies

by 1 Comment

Kitchen Sink Cookies are the kind of treat that brings together all the salty-sweet favorites in one soft, chewy bite. They're a fun way to clean out the pantry and make something everyone loves.

A white plate with a stack of potato chip cookies.

These always remind me of the playful baking days when my kids were little, tossing whatever sounded good into the bowl. It also brings to mind my Loaded Peanut Butter Cup Brownies chock full of the different version of Reese candies.

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Why You'll Love These Kitchen Sink Cookies

Salty-sweet magic: Every bite has chocolate, prezels, chips, and peanuts.

Crowd pleasing texture: Soft centers with crunchy mix-ins.

Easy recipe: Simple pantry ingredients and a quick bake.

Key Ingredients for Salty Sweet Cookies

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

  • All-purpose flour: gives the cookies structure while keeping them tender.
  • Butter: softened butter adds rich flavor and a soft texture.
  • Sugars: a mix of brown and granulated sugar creates chewiness with a hint of caramel.
  • Chocolate chips: dark and white chocolate bring balance and sweetness.
  • Potato chips: add salty crunch and bring in the potato chip cookies vibe.
  • Pretzel sticks: extra crisp texture with a lightly salted finish.
  • Salted peanuts: a little nuttiness rounds everything out.
Kitchen Sink Cookies cooling on a wire rack.

Ingredient Substitutions

  • Butterscotch chips instead of white chocolate chips.
  • Crushed cornflakes instead of potato chips for a lighter crunch.
  • Chopped pecans instead of peanuts for a deeper flavor.

Variations on Kitchen Sink Cookies

  • Peanut Butter Swirl: add ¼ cup creamy peanut butter to the dough.
  • Toffee Twist: mix in ½ cup toffee bits for caramel crunch.
  • Mocha Chip: add 1 teaspoon expresso powder for a richer chocolate flavor.
Salty sweet cookies that has been broken in half and stacked on top of each other so you can see the inside of the cookie.
  • Crush lightly: don't over crush the potato chips, bigger pieces give more crunch.
  • Chill the dough: a short 20 minute chill helps keep the cookies thick.
  • Watch the edges: pull from the oven when edges are golden for the best chewy center.

How to Store

Store cooled cookies in an airtight container at room temperature for up to 5 days. Can be stored in the freezer up to 3 months.

To refresh, warm a cookie in the microwave for. 8-810 seconds to bring back that fresh from the oven softness.

Serve With...

Kitchen Sink Cookies go great with a cozy drink or a simple dessert board. Serve them with Hot Cocoa Bombs mixed with a hot cup of milk, or serve them as part of a holiday cookie tray along with Double Chocolate Peppermint Cookies, Butter Pecan Cookies, and Browned Butter Cookies with Chocolate and Pecans.

Upclose image of kitchen sink cookies on a white plate.

If you enjoy these cookies, you might like my Craisins Filled Cookies, Black and White Cookies, Vanishing Oatmeal Cookies, and Triple Chocolate Ricotta Cookies.

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

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

📖 Recipe

A stack of three kitchen sink cookies on a red, green and gold patchwork napkin.

Kitchen Sink Cookies

Shelby Law Ruttan
Kitchen Sink Cookies are chewy, salty sweet treats filled with chocolate, pretzels, peanuts, and plenty of crunch. They bake up quickly and are great for sharing or adding to a dessert tray.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Course Cookie Recipes, Desserts
Cuisine American
Servings 60
Calories 125 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Pre-heat oven to 375 degrees.
  • Combine flour, baking soda and salt in small bowl. Set aside.
  • In another large mixing bowl, combine butter, granulated sugar, brown sugar and vanilla extract until creamy.
  • Add eggs, one at a time, beating well after each addition.
  • Gradually beat in flour mixture. Stir in chocolate chips, potato chips, pretzel pieces and peanuts.
  • Using a tablespoon sized cookie scoop, drop dough onto parchment lined baking sheets.
  • Bake for 10 minutes or until golden brown.
  • Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Notes

Prep time: 15 mins Cook time: 9 mins Total time: 26 mins Yield: 5 dozen cookies
WW Points Plus:  2 per cookie

Nutrition

Serving: 2cookiesCalories: 125kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 15mgSodium: 60mgPotassium: 85mgFiber: 0.5gSugar: 8gVitamin A: 105IUVitamin C: 1mgCalcium: 22mgIron: 0.4mgNet Carbohydrates: 14g
Keyword chewy cookie recipe, Easy Cookie Recipe, Kitchen Sink Cookies, Potato Chip Cookies, Pretzel Chocolate Chip Cookies, Salty Sweet Cookies, snack mix cookies, sweet and salty cookies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Butternut Squash Lasagna with Spinach and Caramelized Onions

by 5 Comments

This Butternut Squash Lasagna is a cozy, veggie packed dish layered with roasted squash, caramelized onions, fresh spinach, and a creamy cheese sauce. It's hearty enough to serve as a main dish while still being light compared to traditional lasagna.

A slice of butternut squash lasagna served on a lime green plate, layered with golden roasted squash, spinach, onions, creamy cheese, and a browned cheesy topping.

I love making this lasagna in the fall when squash is at it's peak, but it's a recipe I turn to year round when I want something comforting and wholesome. The layers of sweet roasted squash, golden onions, and nutty cheese make it feel special, like my own twist on classic lasagna.

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Why You'll Love This Recipe

Flavorful layers: roasted butternut squash and caramelized onions add natural sweetness and depth.

Vegetarian comfort: a hearty, meatless meal that's still filling and satisfying.

Creamy sauce: regular milk gives the bechamel-style sauce a velvety texture that ties the dish together.

Key Ingredients for Butternut Squash Lasagna

  • Butternut squash: roasted with sage and garlic for a naturally sweet, savory base.
  • Fresh spinach: lightly steamed and squeezed dry to layer into the lasagna.
  • Caramelized onion: brings a deep, sweet-savory flavor that balances the squash.
  • Low-fat milk: creates the rich creamys auce flavored with thyme and nutmeg.
  • Monterey Jack cheese: melts into the sauce and creates a golden topping.

Ingredient Substitutions

  • 2% milk: use fat free milk for a lighter sauce or half and half for extra richness.
  • Monterey Jack: mozzarella or Fontina work beautifully for melting.
  • Butternut squash: try acorn squash or sweet potatoes for similar flavor.

Variations on Butternut Squash Lasagna

  • Add mushrooms: sauteed mushrooms make a nice earthy addition.
  • Go spicy: add a layer of pepper jack cheese for a kick.
  • Make it vegan: use plant-based milk and dairy free cheese

Tips for Perfect Butternut Squash Lasagna

  • Caramelize slowly: cook onions low and slow until deep golden for the best flavor.
  • Drain spinach well: excess water will make the lasagna soggy.
  • Rest before serving: let the lasagna sit 10 minutes so the layers hold together.

How to Store and Reheat

Store leftovers in the refrigerator for up to 3 days. Reheat in the oven at 350°F, covered with foil, until warmed through. Individual portions can be microwaved, but the oven keeps the texture best.

A slice of butternut squash lasagna served on a lime green plate, layered with golden roasted squash, spinach, onions, creamy cheese, and a browned cheesy topping.

Serve With...

This butternut squash lasagna pairs well with a crisp green salad topped with Homemade Ranch Dressing or Italian Vinaigrette. Try it with a side of Air Fryer Garlic Knots for a classic side.

More Easy Vegetarian Recipes

If you enjoyed this butternut squash lasagna, you might also like my Crustless Spinach Quiche, which is another veggie-forward comfort dish. For enchilada lovers try my Chipotle Butternut Squash Enchiladas with a little heat and a lot of flavor. For a lighter meal, try my Vegetarian Lentil Tostadas and for a seasonal twist, my Vegetarian Stuffed Zucchini.

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 butternut squash lasagna served on a lime green plate, layered with golden roasted squash, spinach, onions, creamy cheese, and a browned cheesy topping.

Butternut Squash Lasagna with Spinach and Caramelized Onions

Shelby Law Ruttan
This Butternut Squash Lasagna is a layered vegetarian main dish with roasted squash, caramelized onions, spinach, and a creamy cheese sauce baked to golden perfection.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Italian-American
Servings 6
Calories 290 kcal

Equipment

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Ingredients
  

Instructions
 

  • Preheat oven to 425.
  • Combine squash, ½ tablespoon oil, sage, garlic, ½ teaspoon salt, and black pepper in a large bowl; toss to coat.
  • Arrange squash mixture on a baking sheet coated with cooking spray. Bake for 30 minutes or until squash is tender.
  • Heat remaining oil in a large Dutch oven over medium-high heat. Add onion, and sauté for 4 minutes. Reduce heat to medium-low; continue cooking for 20 minutes or until golden brown, stirring frequently. Place onion in a bowl.
  • Steam spinach in microwave safe steamer for 3 minutes.  Cool, squeeze excess liquid from spinach.  Add to onions.
  • Heat 2 ½ cups milk, and thyme in a medium saucepan over medium-high heat. Bring to a boil; remove from heat. Let stand for 10 minutes. Discard thyme. Return pan to medium heat.
  • Combine remaining ½ cup milk and flour in a small bowl. Add to pan, stirring with a whisk until blended. Bring to a boil; reduce heat, and simmer for 5 minutes or until thickened, stirring constantly. Remove from heat; stir in  teaspoon salt, cheese, cayenne, and nutmeg.
  • Spread ½ cup milk mixture in bottom of a 8 x 8-inch glass or ceramic baking dish coated with cooking spray. Arrange noodles to fit over milk mixture; top with half of squash mixture, half of spinach mixture, and ¾ cup milk mixture. Repeat layers. Spread remaining milk mixture over noodles. Top with ½ cup cheese.
  • Bake for 30 minutes, and remove from oven. Let lasagna sit 10 minutes prior to serving.

Nutrition

Calories: 290kcalCarbohydrates: 38gProtein: 14gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 22mgSodium: 412mgPotassium: 761mgFiber: 4gSugar: 8gVitamin A: 11852IUVitamin C: 30mgCalcium: 389mgIron: 3mgNet Carbohydrates: 34g
Keyword Butternut Squash Lasagna, Butternut Squash Lasagna Recipe, Butternut Squash Spinach Lasagna, Meatless Lasagna, Squash Lasagna with Spinach, Vegetarian Lasagna with Butternut Squash
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pepper Poppers

by 3 Comments

Pepper Poppers

Oh, I have it bad.  Really bad.  Hi.  My name is Shelby and I'm a Trader Joe's addict.  I want to go there every single day and when I can't, I have terrible withdrawal symptoms.  I am spoiled to the core.  Now that TJ's is not far from where I work, I find myself migrating there during lunch break.  Grumpy told me I have a problem and I admit I do but you know what?  I don't care!  TJ's I love you. So much that I think Grumpy's just a wee bit jealous.

I found this Sweet/Hot Pepper Jelly at TJ's this last week.  I immediately knew it was going to make an appearance in my basket and then in my cupboard.  Today, it made an appearance on my plate as I decided it was time to try these Pepper Poppers out.  Oh yum.  Just the right amount of sweet heat.  I'm in heaven and I could eat every one of these peppers all by my lonesome.

Pepper Poppers

Not only are these irresistible to my mouth, they are not bad calorie/points wise for my diet!  These are the perfect party bites to serve that will make everyone love you.  These are just 1 point per pepper, super easy to put together and as addicting as TJ's.  🙂

Pepper Poppers
Author: Grumpy's Honeybunch
Prep time:
Cook time:
Total time:
Serves: 12 popper halves
Pepper Poppers - 1 WW Points Plus
Ingredients
  • 6 Jalapeno Peppers, halved and seeded
  • 2 Laughing Cow Cream Cheese Triangles
  • 3 Teaspoons Trader Joe's Sweet Hot Pepper Jelly
Instructions
  1. Broil pepper halves for 2-3 minutes, or until they start to soften and turn slightly browned. Remove from oven and fill with cream cheese. 1 triangle will fill 3 halves. Place ½ teaspoon jelly over top of cheese filled pepper. Broil 2 minutes. Serve. 1 popper half equals 1 serving.

Pin it! Pepper Poppers

Peppermint Bark Cookies

by 10 Comments

Peppermint Bark Cookies bring together rich cocoa and sweet peppermint in a soft, festive treat that feels right at home during the holiday season. They're simple to make and always a hit on cookie trays this time of year.

Stacks of peppermint bark cookies on a white plate surrounded by a red and green patchwork napkin.

I've always loved making peppermint recipes in December, and these remind me of the cozy baking days when I'd make these Peppermint Hot Cocoa Bombs for gifts. If you enjoy holiday peppermint cookies, this one fits right in with those traditions.

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Why You'll Love Peppermint Bark Cookies Recipe

Soft texture: tender centers with crisp edges for a balanced bite.

Easy mix: one bowl for wet ingredients, one bowl for dry - great for busy days.

Holiday flavor: cocoa and peppermint come together for a classic treat.

Key Ingredients for Holiday Peppermint Cookies

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

A white mixing bowl with measured cookie recipe ingredients arranged in front of it, including peppermint bark, cocoa powder, eggs, butter, vanilla, and sugars.
  • Butter: gives the dough structure and a smooth, creamy base.
  • Brown and white sugar: add sweetness and help create a soft cookie.
  • Eggs: add richness and support the cookie's shape.
  • Cocoa powder: creates the chocolate base needed for a chocolate peppermint cookie recipe.
  • Peppermint bark baking chips: the star ingredient that brings sweetness and peppermint crunch.

Ingredient Substitutions

  • Peppermint chips: use chopped peppermint bark if peppermint baking bits aren't available.
  • Cocoa powder: use dark cocoa for a deeper chocolate flavor.
  • Butter: swap with margarine for a dairy-free option that still creams well.
A baked chocolate peppermint bark cookie on a parchment lined baking sheet.

Variations on Peppermint Bark Cookies

  • White Chocolate Drizzle: add a warm drizzle of melted white chocolate across the cooled cookies.
  • Double Peppermint: stir crushed candy canes into the dough along with the bark chips.
  • Mint Mocha: add 1 teaspoon instant expresso powder to the dry ingredients.
  • Chill the dough if your kitchen is warm - this helps prevent spreading.
  • Remove cookies early since they continue to set as they cool, keeping the texture soft and chewy.
  • Use parchment paper for even baking and easy cleanup when making easy Christmas cookies.
Chocolate Peppermint Bark Cookies on a snowman plate with a snowman mug in the background.

How to Store

Keep cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months in airtight freezer bags.

Serve With...

Peppermint Bark Cookies pair well with a warm drink such as creamy hot cocoa or a cup of hot coffee. They also are a festive addition to the holiday dessert boards and make a sweet gift for friends who enjoy easy Christmas cookies.

A stack of chocolate cookies on a snowman plate with a bite out of one cookie.

More Easy Christmas Cookies You'll Love

If you want more seasonal treats, try my White Chocolate Cranberry Cookies, Triple Chocolate Biscotti with Almonds, Mexican Hot Chocolate Cookies, and Oreo Brownie Cookies.

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

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

📖 Recipe

A festive holiday plate with stacks of chocolate peppermint bark cookies.

Chocolate Peppermint Bark Cookies

Shelby Law Ruttan
Peppermint Bark Cookies are soft chocolate cookies filled with sweet peppermint chips that melt slightly into each bite. They're a cheerful treat for gifting, holiday gatherings, or cozy baking days at home.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Christmas Cookies, Cookie Recipes
Cuisine American
Servings 30
Calories 183 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees F. 
  • Cream the butter, sugar, and brown sugar with a hand mixer until completely blended. Add one egg at a time until well blended. 
  • Stir in the vanilla. In a separate bowl, combine flour, baking powder, salt, and cocoa.
  • Add the dry ingredients to the butter mixture, mixing until completely blended. Fold in the Peppermint Bark Baking Bits. 
  • Drop dough by rounded tablespoonfuls onto a baking sheet with parchment paper about 3 inches apart. 
  • Bake for 12 minutes or until cookies give only slightly to the touch. Transfer to a wire rack to cool. 

Nutrition

Serving: 1gCalories: 183kcalCarbohydrates: 29gProtein: 1gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 21mgSodium: 108mgPotassium: 39mgFiber: 0.5gSugar: 23gVitamin A: 113IUCalcium: 22mgIron: 1mgNet Carbohydrates: 28g
Keyword chocolate peppermint cookie recipe, chocolate peppermint cookies, Christmas cookie recipe, easy Christmas cookies, holiday peppermint cookies, Peppermint Bark Cookies, peppermint chip cookies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Chicken with Garlic Sauce - 8 WW Points Plus

by 3 Comments

It didn't hit me until the day after Thanksgiving that we didn't have any leftovers!  Too funny really.  This was the first year I didn't have a small turkey to make at home for ourselves since we have been going to my Aunt's for Thanksgiving.  It was pretty sad when Grumpy and I were both craving leftovers and we didn't have any!  However, I did not rush right out and buy us a turkey, although I will make us a turkey dinner before this year is over with.  We ended up getting together with some neighbors the day after and had pizza delivered instead.  🙂

I spent the morning trying to figure out what I could make for dinner last evening.  I wanted something comforting and yummy, but not hard on the waistline.  I found several recipes on CookingLight.com but finally went with one from Taste of Home.  I used all chicken broth instead of wine and fresh thyme instead of rosemary.  I also had my own dried sage that my mom had given me and I rubbed my own sage.  I went with a little more the ¼ teaspoon of red pepper flakes....just because.  🙂

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Chicken with Garlic Sauce
November-25-2012
1 serving = 1 chicken breast half with 5 tablespoons sauce

8 WW Points Plus per serving

Ingredients

  • 3 tablespoons all-purpose flour, divided
  • 1-½ teaspoons minced fresh thyme
  • 1-½ teaspoons rubbed sage
  • ¾ teaspoons salt
  • ½ teaspoon fresh ground pepper
  • 4 - (1-½ pounds) boneless skinless chicken breast halves
  • 2 tablespoons olive oil, divided
  • 20 garlic cloves, halved lengthwise
  • ½ cup chopped onion
  • ¼ teaspoon crushed red pepper flakes
  • 1-½ cup reduced-sodium chicken broth
  • 1 tablespoon butter, melted
  • 3 tablespoon minced fresh parsley
Instructions
In large resealable bag, combine 2 tablespoons flour, thyme, sage, salt and pepper.  Add chicken, seal bag, and shake to coat.  In a large nonstick skillet, brown chicken in 1 tablespoon oil over medium heat for 4 minutes on each side.  Transfer chicken to 8-in square baking dish coated with cooking spray.  Bake, uncovered, at 325 for 15 minutes.

While chicken is in the oven, in the same skillet, saute the garlic, onion, and red pepper flakes in remaining oil until onion is tender and garlic begins to brown, about 3 minutes.  Stir in ¼ cup chicken broth and bring to a boil.  Simmer until broth is reduced by half, about 2-3 minutes.

Stir in remaining chicken broth and bring to a boil.  Simmer until broth is reduced by half, about 7-8 minutes.  Remove from heat.Combine butter and remaining flour.  Whisk into skillet.  Return to heat and bring to a boil and stir for 1-2 minutes or until sauce thickens.  Serve warm over chicken breasts.  Sprinkle with parsley.

Details

Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Yield: 4 servings

Lime Pistachio Cookies

by 6 Comments

These Lime Pistachio Cookies have a bright citrus flavor with a soft, lightly crisp texture that feels perfect for the holidays. They're easy to make and bring a fresh twist to any cookie tray.

Freshly baked oval lime pistachio cookies topped with chopped pistachios and drizzled with white icing, displayed on a green plate with more cookies cooling on a wire rack in the background.

The flavor reminds me of my Lime Jewel Cookies, with that same simple citrus touch that always feels cheerful during the holidays. If you love cookies with a little crunch and a clean, bright finish, this recipe will fit right into your Christmas baking.

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Why You'll Love Lime Pistachio Cookies

Bright citrus brings a fresh pop of flavor that pairs beautifully with white chocolate.

Festive topping makes this feel like a true Christmas cookies favorite.

Cornmeal texture gives the cookie a delicate crunch that sets it apart as a cornmeal cookie recipe worth saving.

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

  • All-purpose flour: forms the structure while keeping the cookie soft.
  • Cornmeal: adds light crispness and makes the flavor more interesting.
  • Unsalted butter: gives the dough a tender, rich base.
  • Cherry brandy: adds warmth and depth without overpowering the citrus.
  • Lime juice and zest: brings forward the signature bright flavor.
  • White chocolate chips: melted into a smooth drizzle for the topping.
  • Pistachios: crushed for a crunchy, festive finish.
Upclose image of two pistachio finger cookies drizzled with white icing and crushed pistachios.

Ingredient Substitutions

  • Use lemon juice and zest in place of lime for a slightly sweeter citrus twist.
  • Swap almond extract for vanilla if you want a nutty background flavor.
  • Replace white chocolate with melted dark or milk chocolate.
  • Skip the alcohol and use milk or cream instead.

Variations for Lime Pistachio Cookies

  • Add chopped dried cherries to the dough for extra sweetness and texture.
  • Drizzle the baked cookies with a lime glaze instead of white chocolate.
  • Mix cardamom into the dry ingredients for a warm, spiced holiday version.
  • Chill the dough to help the cornmeal hydrate and keep the cookies from spreading.
  • Roll the logs evenly so the cookies bake with consistent shape and texture.
  • Allow the white chocolate to cool slightly before drizling so it adheres cleanly.
Lime Pistachio Cookies drizzled with white chocolate icing and crushed pistachios on a cooling rack.

How to Store

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze up to 3 months. Thaw at room temperature.

Serve With...

These Lime Pistachio Cookies shine on any holiday cookie platter and taste wonderful alongside cozy treats like my Poinsettia Cookies, Santa's Whiskers Cookies, and Candy Cane Cookies.

More Christmas Cookies You'll Love

My Eggnog Biscotti with Eggnog Drizzle makes a crunchy addition to your cookie tray along with Eggnog Thumbprint Cookies, Lime Shortbread Cookies, and Almond Filled Cookies.

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

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

📖 Recipe

Freshly baked oval lime pistachio cookies topped with chopped pistachios and drizzled with white icing, displayed on a green plate with more cookies cooling on a wire rack in the background.

Lime Pistachio Cookies

Shelby Law Ruttan
These Lime Pistachio Cookies bring together citrus, cherry brandy, and buttery cornmeal for a soft, lightly crisp cookie with a festive drizzle perfect for holiday gatherings.
No ratings yet
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling time 30 minutes
Total Time 1 hour
Course Cookie Recipes, Desserts
Cuisine American
Servings 48 cookies
Calories 94 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Whisk the flour, cornmeal, baking powder, baking soda and salt in a large bowl.
  • In a separate bowl, beat the butter and sugar with a mixer on medium speed until light and fluffy, about 2 minutes.
  • Whisk olive oil, whole egg, egg yolk, cherry brandy, vanilla, lime juice and zest in a large liquid measuring cup. Add to the butter mixture and beat on medium speed until smooth.
  • Reduce mixer speed to low and add the flour mixture.  Mix until just combined.
  • Cover dough with wrap and chill 30 minutes.
  • Pre-heat oven to 350 degrees.  Line baking sheets with parchment paper.
  • Roll the dough into 2-inch long by ½ inch thick logs; arrange about 2 inches apart on the baking sheets.  Bake in batches until golden brown around the edges, about 15 minutes.  Rotate sheets halfway through.
  • Cool slightly on cookie sheet before transferring to rack to complete cooling.
  • To top cookies, melt white chocolate in microwave with cherry brandy - 30 seconds.  Stir until chocolate is melted.  If not fully melted, microwave at 10 second intervals.  You should not need more than 40 seconds.
  • Drizzle cookies with chocolate mixture and sprinkle with pistachios.  Let set at room temperature.

Notes

Author: Grumpy's Honeybunch
Prep time:
Cook time:
Total time:
Serves: 48
 

Nutrition

Calories: 94kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 16mgSodium: 48mgPotassium: 34mgFiber: 1gSugar: 5gVitamin A: 103IUVitamin C: 0.5mgCalcium: 13mgIron: 0.4mgNet Carbohydrates: 11g
Keyword Cherry brandy cookies, christmas cookies, Cornmeal Cookie Recipe, holiday cookie recipe, Lime Cookies, Lime Pistachio Cookies, Pistachio Cookie Recipe, pistachio dessert, white chocolate drizzle cookies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Homemade Sweet Dinner Rolls

by 75 Comments

These Sweet Dinner Rolls are a traditional yeast roll with a fluffy and light texture. Made with bread flour, eggs, milk, and butter, this bread recipe is a buttery, tender sweet roll that is perfect for holiday meals.

Sweet Dinner Rolls

This dinner roll recipe is not only a delicious bread to share during the holidays! They also are great as the bun in this Cheddar Jalapeno Burger! I also love to butter a roll and put a few slices of leftover turkey in between for an impromptu turkey sandwich!

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Holiday Dinner Roll Tradition

Growing up, my Mom and my Aunt Marlene made the most awesome dinner rolls. They were always so tall and flaky and delicious. It just was not a holiday if we didn't have sweet dinner rolls on the table.

I remember watching my mom make the dinner rolls and would be fascinated with the whole process. Which, to me, seemed pretty complicated. However, watching my mom over the years make her yeast bread, and seeing how things changed over the years, I realized it wasn't all that complicated at all. You just need to know a few things about how to make yeast bread.

Upclose image of the dinner rolls being pulled apart and flakes of dough still connecting the rolls.

Ingredients

Bread Flour: I highly recommend the use of bread flour. It has a higher protein content which helps with the development of gluten. If you cannot find bread flour, all-purpose flour will still work. However, the rolls may not rise as high.

Yeast: Dry active yeast or instant yeast - both will work.

Eggs: Be sure the eggs are at room temperature.

Milk: I use full-fat milk for this dinner roll recipe. However, non-dairy cashew milk is a great substitute. I recommend the milk. It adds flavor aids in the dough texture.

Sugar: it's not a sweet dinner roll without the sugar! Please don't skip this or cut down on the amount if you want the same results I had.

9 x 13 baking pans or a sheet pan

roll dough that has risen to the top of the bowl

How to make homemade yeast bread

I take several shortcuts in making dinner rolls compared to what my mom did. Even proofing is not essential unless your not sure the yeast is good. The only reason the yeast may not be good is if it sat around for a long time. I do still proof the yeast, basically because of habit.

There are always two risings when making these sweet dinner rolls. The first rise happens right after the dough has been kneaded. It is put back in the bowl with a little oil and covered with a towel or plastic wrap.

I use my oven to proof because I have a proof setting. In the past, I would set it in the warmest room of the house to allow it to be warm and cause the dough to rise.

Sweet Dinner Rolls
Photo of the oven on the bread proof setting.

How to slow down the proofing process

The last time I made these sweet dinner rolls, I did something a little bit different. I made them the night before, proofed the dough once, then shaped into rolls and placed in the baking pans, covered with plastic wrap, then placed in the refrigerator overnight to slow down the rising process.

The next morning I removed them from the refrigerator, covered with a clean towel, and placed in my oven to do the second proofing before baking. This is a great way to make rolls ahead of time during the holidays and still have fresh baked hot sweet dinner rolls!

The sweet dinner rolls came out of the oven nice and brown. And, they also had risen to just above the baking pan! I felt like I had succeeded in making rolls that looked as amazing as my Moms!

The roll pulls apart in flakey deliciousness! These golden, delicious Sweet Dinner Rolls will always be my go-to recipe from this point on and should be yours also!

dough that is ready to bake

Top Tips

  • Be patient. Bread making is not something you can rush! Take your time and follow each step carefully! 
  • The temperatures of your wet ingredients should never be cold or hot. Always let your eggs and liquid be at room temperature.
  • When melting butter, it should only have begun to "just melt". If it bubbles, it's too hot and you should allow it to cool until its just warm.
  • When proofing your dough, use your oven or sit the rolls in a warm place covered with a towel.
  • After pulling the rolls out of the oven, rub the tops of the rolls with butter. Unwrap the stick of butter and rub one end over the top until it's coated with butter.

Bread Machine Method

If you do not own a KitchenAid, but do have a bread machine, this recipe can easily be assembled in the bread machine to do the mixing and rising portion of the recipe.

Assemble the ingredients into the bread machine starting with the wet ingredients, butter, and sugar, Add the flour to the wet ingredients. Make a well in the flour, and add the yeast. Run the bread machine on the dough cycle.

The bread machine will keep your dough at a perfect temperature for proofing. Once the dough cycle is finished, move on to step 8 in the instructions.

Sweet Dinner Rolls

Other recipes to make with the sweet roll dough

This sweet dinner roll dough can also be used to make cinnamon rolls. Just roll the dough out, spread some butter, cinnamon sugar on top. Roll the dough up and slice into rolls.

I also have used this dough to make Monkey Bread! Just follow the instructions in this Peanut Butter and Jelly Monkey Bread recipe and sub the roll dough for the biscuits!

We also love to make fried dough with this recipe. When I do this, I will make 18 dinner rolls, then use the remaining dough to make the fried dough.

📖 Recipe

Sweet Dinner Rolls

Shelby Law Ruttan
These homemade Sweet Dinner Rolls are fluffy, light, and melt-in-your-mouth delicious. With their buttery, flaky texture, they are the best addition to any holiday meal or Sunday dinner. This recipe yields 24 beautifully golden brown rolls that are soft on the inside and and buttery on top.
4.44 from 263 votes
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Prep Time 30 minutes
Cook Time 20 minutes
Additional Time 2 hours
Total Time 2 hours 50 minutes
Course Breads
Cuisine American
Servings 24
Calories 224 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

Place ingredients in Kitchenaid attached with a dough hook as follows:

  • Water, milk, eggs, sugar, butter, 3-½ cups flour, salt, yeast.
  • Stir on low setting until the mixture starts to come together. This will be a wet, loose dough.
  • Scrape down the sides of the Kitchenaid and stir with the dough hook another two minutes.
  • Add remaining flour, ½ cup at a time, stirring with the dough hook on low until combined, stopping to scrape down the sides of the bowl occasionally.
  • Knead the dough for another 3-4 minutes in the KitchenAid. The dough will pull away from the bowl.
  • Remove the dough from the KitchenAid bowl and set the dough on a lightly floured surface.
  • Clean the KitchenAid bowl, then lightly grease the bowl with oil. Place the dough back into the bowl and cover it with a towel. Set in a warm spot and let rise until doubled in size.
  • Deflate the dough and turn it out onto a lightly floured surface. Cut the dough in half. Then cut each piece in half two more times (you will have 8 sections). Cut each of those sections into 3 equal pieces. You should have 24 rolls.
  • Shape roll and place in 1-9x13 pan (18 rolls 3 across and 5 down) and in a 9x5 loaf pan (2 across and 3 down). Let dough rise for 1 hour.
  • Bake the rolls at 350 for 20-25 minutes or until rolls are golden brown. Remove from oven and immediately brush tops with butter. 
  • Serving Suggestion: Use a Bread Basket warmer and Stone to take from oven to table and keep your rolls warm!
  • Store any leftover rolls in an airtight bag.

Notes

Please note that should you decide to use the bread machine to mix the dough, you should cut the recipe in half. The bread machine suggestion is only for mixing and proofing purposes, you are to not use the bread machine to bake the rolls.

Nutrition

Serving: 1gCalories: 224kcalCarbohydrates: 35gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 28mgSodium: 206mgPotassium: 65mgFiber: 1gSugar: 5gVitamin A: 195IUVitamin C: 1mgCalcium: 22mgIron: 1mg
Keyword Sweet Dinner Rolls
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Bourbon Chocolate Chip Blondies

by 4 Comments

These Bourbon Chocolate Chip Blondies are rich, chewy dessert bars made with dark brown sugar, melted butter, and a hint of bourbon for warm caramel flavor. They 're a perfect blend of cozy comfort and indulgent sweetness.

Two golden brown bourbon chocolate chip blondies stacked on a white napkin, showing a soft, chewy texture with visible chocolate chips and nuts.

I love baking these blondies on cool fall evenings, but they're just as welcome any time of year when you need a simple yet special dessert that feels homemade and full of heart!

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Why You'll Love This Recipe

Rich flavor: the brown sugar and bourbon give these blondies a deep, buttery sweetness.

Chewy texture: melted butter and the right balance of sugar make every bite soft and chewy.

Simple and special: easy to make yet elegant enough for holidays or a cozy dessert any time of year.

Key Ingredients for Chocolate Chip Blondies

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

  • Butter: melted butter gives the blondies a soft, chewy texture and rich flavor.
  • Dark brown sugar: adds moisture and deep caramel notes.
  • Bourbon: brings a warm, subtle depth that makes these bourbon blondies extra special.
  • Vanilla extract: rounds out the sweetness with a hint of flavor.
  • Mini chocolate chips: ensure chocolate in every bite.
  • Walnuts: add crunch and balance the sweetness.
  • Fleur de sel: (grey sea salts) are optional, but a sprinkle enhances the flavor and creates that sweet-salty finish.

Ingredient Substitutions

  • Pecans can be used instead of walnuts for a softer crunch.
  • Milk chocolate chips instead of semi-sweet for a milder sweetness.
  • Maple syrup (1 tablespoon) can replace the bourbon for a non alcoholic, cozy flavor twist).

Variations on Bourbon Chocolate Chip Blondies

  • Salted Caramel Blondies: drizzle with caramel sauce before baking for extra gooeyness.
  • Expresso Chip Blondies: add 1 teaspoon instant espresso powder for a mocha flavor.
  • Holiday blondies: stir in white chocolate chips and dried cranberries for a festive dessert bar.

Tips for the Best Chewy Blondies

  • Don't overbake. Remove from the oven when the center is just set for that soft, fudgy texture.
  • Cool completely. Blondies firm up as they cool, making them easier to slice.
  • Use parchment paper. It helps lift the bars from the pan cleanly and keeps edges from sticking.

How to Store

Store cooled blondies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.

More Easy Dessert Recipes You'll Love

If you enjoy baking rich dessert bars like these, try my Brown Butter M&M Blondies, Pumpkin Chocolate Chip Bars, 7 Layer Bars, and Junior Mint Brownies

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 golden brown bourbon chocolate chip blondies stacked on a white napkin, showing a soft, chewy texture with visible chocolate chips and nuts.

Bourbon Chocolate Chip Blondies

Shelby Law Ruttan
These Bourbon Chocolate Chip Blondies are soft, chewy dessert bars with deep brown sugar flavor, crunchy walnuts, and a touch of bourbon for warmth. They're an easy treat that feels fancy enough for company but simple enough for an everyday sweet fix.
No ratings yet
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Desserts
Cuisine American
Servings 16
Calories 228 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat the oven to 325°F. Line baking dish with parchment paper.
  • In a medium mixing bowl, whisk the melted butter and brown sugar to combine.
  • Whisk in the eggs, bourbon, and vanilla to combine.
  • In a separate bowl, whisk flour, baking powder, and salt. Fold into dry ingredients into wet ingredients.
  • Stir in chocolate chips and walnuts and pour batter into prepared dish. Sprinkle with grey sea salts.
  • Bake for 40 minutes, until toothpick inserted in center of blondies comes out clean..

Nutrition

Calories: 228kcalCarbohydrates: 28gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 40mgSodium: 266mgPotassium: 56mgFiber: 1gSugar: 17gVitamin A: 237IUVitamin C: 0.1mgCalcium: 62mgIron: 1mgNet Carbohydrates: 27g
Keyword bourbon blondies, Bourbon Chocolate Chip Blondies, brown sugar blondies, chewy blondies, chocolate chip blondies, chocolate chip blondies recipe, easy blondie recipe, Fall Baking, holiday dessert, homemade dessert bars
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Lime Jewels (2 WW Points Plus)

by 7 Comments

A sturdy cookie with a lot of lime flavor! Lime Jewels are a great cookie to make to ship or just to present on your holiday cookie platter!
Lime Jewels

Today is our last Secret Recipe Club post for 2012.  The group has decided that it would be best to take a break for the month of December and give ourselves the time we need for our families.  Never fear though for we will be back in business for the month of January!

I decided that since it was our last post for this year and the holidays would be coming upon us in no time flat, that I would find a cookie recipe to share with everyone.  I was assigned Lisa's blog, "Cook Lisa Cook" to find and make something from.  If you haven't been to Lisa's blog before, you are missing out.  She has an amazing array of recipes and each post has a picture of Maisie enjoying the fruits of Mom's labor and love.

Lime Jewels

I chose these lime jewels for one main reason.  I love lime.  They are so simple to put together and the only bad thing about them is they disappear way to fast!   These are a perfect cookie for holiday gifts and cookie exchanges.  They hold their own and are absolutely perfectly round, crispy on the outside and chewy on the inside.  They are a cookie everyone will love! Especially me 🙂

Lime Jewels

Make sure you check out the links below the recipe to see all the other posts from Group A's Secret Recipe Club Members this month!

Lime Jewels (2 WW Points Plus)
Author: Grumpy's Honeybunch
Prep time:
Cook time:
Total time:
Serves: 2 dozen
These crispy on the outside, chewy on the inside jewels are bursting with lime flavor and only 2 WW Points per cookie!
Ingredients
  • 1-½ cups Flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup butter, unsalted
  • 1 cup sugar
  • ½ teaspoon vanilla
  • 1 large egg
  • Juice of 1 lime
  • Zest of 1 lime
  • Sanding sugar
Instructions
  1. Sift flour, baking powder, and salt together.  Set aside.Using hand mixer, mix butter and sugar until fluffy.  Add lime juice, zest, vanilla, and egg and mix until well blended.  Add flour mixture and mix until incorporated.  Cover and set in refrigerator to chill for at least 1 hour.When ready to bake, pre heat oven to 350 degrees.  Using small cookie scoop, scoop 1 tablespoon of dough and roll to form a ball shape.  Coat with sanding sugar and place on parchment paper lined cookie sheet.  Flatten cookie with bottom of glass that you have dipped in sugar first.  Bake cookies 8-12 minutes (I went about 10 minutes).  Cool slightly before removing from cookie sheet.  Store in a cool, dry place (if they last that long!)

Venison Potstickers - Pan Fried Dumplings

by 15 Comments

Venison Potstickers are a great way to make pan fried dumplings using ground venison for the meat filling. These Chinese dumplings are loved by so many and are one of the favorite appetizers to get when buying take out.

Potstickers make great appetizers to any Chinese meal you may serve, and are perfect for game day parties and other celebrations where appetizers are served.

Three Venison Potstickers that are steamed pan fried dumplings on a white tray with soy dipping sauce.
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❤️ Why you'll love it

✔️ It is a great recipe to try when looking for venison recipes to make other than burgers!

✔️ Pan-fried dumplings have great crispy bottom with soft sides from being steamed, making them.

✔️ Venison potstickers are so easy to make and making your own is so much more satisfying than takeout.

🥘 Ingredients

Napa cabbage

Ground venison

Fresh ginger

Green Onions

Garlic cloves

Carrots

Toasted sesame oil

Large egg

Soy Sauce

Dumpling wrappers

Sunflower oil

Dumpling wrappers on a wood surface.

🔪 Instructions

To prepare the venison filling

  1. In a large bowl, toss together the cabbage and ¾ teaspoon salt; set aside for 30 minutes.
  2. Transfer the finely chopped cabbage to a clean dish towel or cheesecloth and twist to squeeze out as much water as possible. Wipe the bowl clean, then return cabbage to it.
  3. Add the ground venison, ginger, carrots, scallions, and garlic; stir to combine. Add soy sauce, sesame oil, and egg, to cabbage-venison mixture. Stir to combine. Set aside.

To make the venison potstickers

  1. On a dry surface, lay out 1 dumpling wrapper, keeping remaining wrappers covered with dampened cloth or paper towel. Spoon 1-½ teaspoons venison mixture into center of the dumpling wrapper; then moisten halfway around the edge of wrapper with a wet finger. Fold wrapper over moistened half to form open half-moon shape.
  2. To seal, using thumb and forefinger of one hand, form 6 tiny pleats along un-moistened edge of dumpling wrapper, pressing pleats against moistened border to enclose filling. Moistened border will stay smooth and will automatically curve in semicircle.
  3. Stand the potsticker seam-side up, on a baking sheet lined with parchment paper and gently press to flatten bottom. Cover loosely with dampened cloth or paper towel. Form remaining dumplings in same manner.

To steam the pan fried dumplings

  1. In a large frying pan, over medium heat, heat the oil until hot but not smoking. Remove the pan from the heat and arrange pot stickers in a tight circular pattern standing up in oil (they should touch one another).
  2. Cook the potstickers uncovered, until bottoms are pale golden, 2 to 3 minutes. Add ½ cup water, tilting skillet to distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 7 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned.
  3. Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes. With slotted spoon, remove potstickers from skillet and serve warm with soy dipping sauce (if desired).
Potsticker wrappers with the meat filling in the center before folding.

🥄 Equipment

Large frying pan with a lid

Mixing bowls

Tablespoon

🥫Storage

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

📖 Variations

  • Substitute ground turkey, pork, or chicken for the ground venison
  • Use any ground wild game meat in place of the deer meat.

💭 Tips

  • Crumble the ground venison with your fingers to break it up when adding it to the mixing bowl, this will help when mixing other ingredients into it.
  • To reheat venison potstickers, place on a parchment lined baking sheet and bake at 350 degrees for 5 minutes, turn potstickers and bake another 7-10 minutes until hot.
Uncooked dumplings on a tray.

🙋 FAQ's

Can you use a food processor to mix the filling?

Yes, but use the processor on the pulse setting so the meat is not overworked.

Spicy Asian Venison Bowl

Venison Street Tacos

Venison Satay with Peanut Sauce

Thai Basil Venison

🍽 Serve with…

Serve these pan fried dumplings with a sweet chili dipping sauce or soy sauce. These make great party appetizers served alongside crab rangoon and air fryer egg rolls.

Three pan fried dumplings on a white plate with dipping sauce.

🏫 The last word

Chinese dumplings are made with a thin flour wrapper and are filled with meat. They are generally fried in a skillet until the bottom is golden brown, then water is added and the skillet is covered with a lid to create steam. Hence the steamed fried dumplings.

Dumpling wrappers are very easy to find in the grocery stores and wonton wrappers make a good substitute if you have a hard time finding them dumpling wrappers. You can also try your hand at making your own dumpling dough if you are so inclined, however I find it much easier to buy the wrapper.

The most work with these Venison Pot Stickers comes with the assembly.  Mixing the meat and cooking these are a snap.  It's just a little time consuming putting them together - although it is not hard and well worth the effort!  I'm very glad I tried these and I won't hesitate to make them again!

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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!

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📖 Recipe

Featured image for venison potstickers.

Venison Pot Stickers

Shelby Law Ruttan
Pan fried dumplings made with a ground venison meat filling make a delicious appetizer to serve to family and guests
4.38 from 8 votes
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Appetizers
Cuisine Fusion
Servings 30 potstickers
Calories 320 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 cups Napa cabbage , finely chopped
  • ¼ teaspoon salt
  • ⅓ pound ground venison
  • 1 tablespoon fresh ginger minced
  • 2 scallions thinly sliced
  • 2 large garlic cloves minced
  • 2 tablespoons carrots finely grated
  • 2 teaspoons toasted sesame oil
  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon Soy Sauce
  • 30 dumpling wrappers
  • ¼ cup sunflower oil

Instructions
 

To prepare the filling

  • In a large bowl, toss together the cabbage and ¾ teaspoon salt; set aside for 30 minutes.
  • Transfer the finely chopped cabbage to a clean dish towel or cheesecloth and twist to squeeze out as much water as possible. Wipe the bowl clean, then return cabbage to it.
  • Add the ground venison, ginger, carrots, scallions, and garlic; stir to combine. Add soy sauce, sesame oil, and egg, to cabbage-venison mixture. Stir to combine. Set aside.

To make the potstickers

  • On a dry surface, lay out 1 dumpling wrapper, keeping remaining wrappers covered with dampened cloth or paper towel. Spoon 1-½ teaspoons venison mixture into center of the dumpling wrapper; then moisten halfway around the edge of wrapper with a wet finger. Fold wrapper over moistened half to form open half-moon shape.
  • To seal, using thumb and forefinger of one hand, form 6 tiny pleats along un-moistened edge of dumpling wrapper, pressing pleats against moistened border to enclose filling. Moistened border will stay smooth and will automatically curve in semicircle.
  • Stand the potsticker seam-side up, on a baking sheet lined with parchment paper and gently press to flatten bottom. Cover loosely with dampened cloth or paper towel. Form remaining dumplings in same manner.

To fry steam the potstickers

  • In a large frying pan, over medium heat, heat the oil until hot but not smoking. Remove the pan from the heat and arrange pot stickers in a tight circular pattern standing up in oil (they should touch one another).
  • Cook the potstickers uncovered, until bottoms are pale golden, 2 to 3 minutes. Add ½ cup water, tilting skillet to distribute, then cover tightly with lid and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, 7 to 10 minutes. Add 2 tablespoons more water if skillet looks dry before bottoms are browned.
  • Remove lid and cook, shaking skillet to loosen pot stickers, until steam dissipates, 1 to 2 minutes. With slotted spoon, remove potstickers from skillet and serve warm with soy dipping sauce (if desired).

Nutrition

Serving: 3potstickersCalories: 320kcalCarbohydrates: 39gProtein: 11gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 10gCholesterol: 37mgSodium: 1197mgFiber: 1gSugar: 2g
Keyword Pan Fried Dumplings, Venison Potstickers, Venison Recipes
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pumpkin Chocolate Chip Bars

by 4 Comments

These Pumpkin Chocolate Chip Bars are a soft and gooey fall dessert that brings together the cozy flavors of pumpkin and chocolate in every bite. They're sweet, spiced, and perfect for sharing at family gatherings or cozy nights in.

A close-up of pumpkin chocolate chip bars stacked on a green glass plate, dusted with powdered sugar, showing a rich golden-orange layer with melted chocolate throughout.

This easy recipe reminds me of the treats my mom used to bake on crisp fall weekends. Warm, comforting, and just the right amount of chocolate. If you love my Browned Butter M&M Blondies, you'll adore these bars too!

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Why You'll Love This Recipe

Perfectly gooey: each bite has a buttery crust and a rich pumpkin filling dotted with melty chocolate chips.

Easy to make: no fancy mixer needed, just a few bowls and a whisk to bring it together in under an hour.

Crowd favorite: these bars make the perfect fall dessert for bake sales, potlucks, or Thanksgiving dessert tables.

Key Ingredients for Gooey Pumpkin Bars

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

  • Pumpkin puree: adds moisture and that classic fall flavor.
  • Light corn syrup: gives the bars a chewy texture and gooey sweetness.
  • Mini chocolate chips: distribute evenly through the filling for a burst of chocolate in every bite.
  • Butter: creates a tender shortbread-style crust that holds up beautifully.
  • Cornstarch: lightens the crust for a soft, melt-in-your-mouth texutre.
Overhead view of a glass baking dish filled with an unbaked shortbread crust pressed evenly across the bottom, ready for the pumpkin filling.

Ingredient Substitutions

  • Honey or Maple Syrup instead of corn syrup for a richer flavor.
  • White chocolate chips in place of semi-sweet for a sweeter twist.
  • Brown butter instead of plain melted butter to add a nutty dough.

Variations on Pumpkin Chocolate Chip Bars

  • Add nuts: stir in chopped pecans or walnuts for a little crunch.
  • Spiced pumpkin bars: add a teaspoon of pumpkin pie spice to the filling.
  • Cream cheese swirl: drop spoonfuls of sweetened cream cheese over the filling and swirl before baking.
Overhead view of a freshly baked pan of pumpkin chocolate chip bars in a glass baking dish with a golden brown top.

Tips for the Best Pumpkin Bars

  • Don't overbake. The center should look slightly soft when you remove it. It firms up as it cools.
  • Cool completely before slicing for clean, defined bars.
  • Use mini chips instead of full size ones for even chocolate distribution.

How to Store

Store cooled bars in an airtight container at room temperature for up to 3 days , or refrigerate for up to 5 days.

A close-up of pumpkin chocolate chip bars stacked on a green glass plate, dusted with powdered sugar, showing a rich golden-orange layer with melted chocolate throughout.

More Fall Desserts You'll Love

If you love these Pumpkin Chocolate Chip Bars, try my Browned Butter M&M Blondies, Salted Chocolate Chip Blondie Bars, Roasted Banana Bars with Browned Butter Pecan Frosting, and Cranberry Bliss Bars.

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 close-up of pumpkin chocolate chip bars stacked on a green glass plate, dusted with powdered sugar, showing a rich golden-orange layer with melted chocolate throughout.

Pumpkin Chocolate Chip Bars

Shelby Law Ruttan
These Pumpkin Chocolate Chip Bars have a buttery shortbread crust and a gooey pumpkin filling studded with chocolate chips. A perfect fall treat that's as easy as it is delicious.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Desserts
Cuisine American
Servings 16
Calories 207 kcal

Equipment

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Ingredients
  

Crust:

Filling:

Instructions
 

  • Preheat oven to 350 degrees F.
  • Combine flour, sugar and corn starch in a medium size bowl. Cut in butter until mixture is crumbly. Press into a greased 9 x 11-inch pan.
  • Bake in preheated oven for 15 minutes or until crust is lightly browned.
  • Beat eggs, corn syrup, sugar, pumpkin, vanilla and salt in a medium mixing bowl. Stir in chocolate chips. Pour over crust. Return to oven.
  • Bake an additional 25-30 minutes, or until mixture is golden and set on top. Cool on wire rack and cut into bars.

Nutrition

Calories: 207kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 39mgSodium: 101mgPotassium: 84mgFiber: 1gSugar: 22gVitamin A: 1406IUVitamin C: 0.3mgCalcium: 20mgIron: 1mgNet Carbohydrates: 29g
Keyword Pumpkin Chocolate Chip Bars
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pumpkin Spice Donuts

by 6 Comments

Pumpkin Spice Donuts are soft, warmly spiced baked donuts that make cozy fall mornings feel extra special. They're easy to mix together and bake up tender without the fuss of frying.

Baked Pumpkin Spice Donuts coated in cinnamon sugar on a cooling rack.

This recipe reminds me of quiet autumn weekends when I'd bake pumpkin treats for my boys, filling the house with that sweet cinnamon aroma. If you enjoy seasonal flavors, you'll love my Soft Pumpkin Cookies too, which has the same comforting feel.

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Why You'll Love Pumpkin Spice Donuts

Warm flavor: each donut is packed with cozy pumpkin spice that makes every bite feel like fall.

Easy baking: simple ingredients and a no-fry method mean you can have fresh donuts in minutes.

Fall favorite: these donuts are perfect for breakfast or snacking when you're craving something seasonal.

Key Ingredients for Baked Pumpkin Donuts

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

  • Pumpkin puree: gives the donuts moisture and a rich pumpkin base.
  • Pumpkin pie spice: adds that classic warm flavor that makes this a true fall recipe.
  • Vegetable oil: keeps the donuts tender without frying.
  • All-purpose flour: provides structure while keeping the crumb soft.
  • Cinnamon sugar topping: a simple mix that adds a sweet finish.

Ingredient Substitutions

  • Use melted butter instead of vegetable oil.
  • Swap brown sugar for white sugar to add deeper caramel flavor.
  • Use homemade pumpkin pie spice if you don't have a store-bought blend.

Variations on Pumpkin Spice Donuts

  • Glazed Pumpkin Donuts: dip warm donuts in a simple vanilla glaze for a bakery-style finish.
  • Maple Sugar Donuts: toss in maple sugar instead of cinnamon sugar.
  • Chocolate Chip Pumpkin Donuts: stir mini chocolate chips into the batter before piping.
A chocolate frosted pumpkin spice donut decorated with a few black, white and orange sprinkles.

Tips for the Best Baked Pumpkin Donuts

  • Don't overmix: keeps the donuts tender and prevents a tough texture.
  • Fill evenly: pipe batter ¾ full for evenly shaped donuts that rise nicely.
  • Coat while warm: the cinnamon sugar sticks best when donuts are stll slightly warm.

How to Store

Store baked donuts in an airtight container for up to 3 days.

Serve With...

Serve these Pumpkin Spice Donuts warm with a cup of Salted Caramel Mocha Latte or alongside a fall brunch spread.

More Easy Pumpkin Recipes You'll Love

If you enjoy fall baking, you might also love my Pumpkin Sheet Cake, Pumpkin Spice Waffles with Pumpkin Praline Syrup, Pumpkin Granola, and Pumpkin Whoopie Pies.

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

Baked Pumpkin Spice Donuts coated in cinnamon sugar on a cooling rack.

Pumpkin Spice Donuts

Shelby Law Ruttan
These Pumpkin Spice Donuts bake up soft, tender, and full of warm fall flavor. They're the kind of quick breakfast treat that brings a little seasonal comfort to your table with very little effort.
No ratings yet
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Desserts
Cuisine American
Servings 12
Calories 245 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat the oven to 350°F.
  • Lightly spray mini doughnut pans with cooking spray.  If you don't have doughnut pans, you can bake these in a standard or mini muffin tin.
  • In a large bowl, using a hand whisk, mix together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth. Add the flour, stirring just until smooth.
  • Fill the wells of the doughnut pans about ¾ full; I use a piping bag to pipe the batter into the doughnut pan.  Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean.

Notes

 
 
Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Yield: 48 mini or 12 regular size

Nutrition

Calories: 245kcalCarbohydrates: 34gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 47mgSodium: 346mgPotassium: 100mgFiber: 1gSugar: 21gVitamin A: 4835IUVitamin C: 1mgCalcium: 40mgIron: 1mgNet Carbohydrates: 33g
Keyword baked pumpkin donuts, baked pumpkin doughnuts, easy pumpkin donuts, pumpkin donut recipe, Pumpkin donuts, Pumpkin Spice Donuts
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Apple Cider Glazed Donuts

by 7 Comments

These Apple Cider Glazed Donuts are golden, fluffy yeast donuts dipped in a sweet and tangy apple cider glaze. They're light, tender, and the perfect fall treat to enjoy with a hot cup of coffee.

Golden apple cider glazed donut served on a red plate, showcasing the sweet cider glaze and fluffy yeast texture.

They remind me of the homemade donuts I grew up with, only dressed up with a seasonal glaze that makes them special. If you've ever loved cider mill Apple Cider Donuts, you'll find this glazed version a cozy twist you can make right at home.

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Why You'll Love Apple Cider Glazed Donuts

Seasonal flavor: the glaze gives a bold apple cider taste without overpowering the donut.

Homemade comfort: fried yeast donuts are soft, warm, and nostalgic.

Versatile recipe: works as a breakfast, dessert, or sweet snack for gatherings.

Freshly fried yeast donuts cooling before glazing.

Key Ingredients for Apple Cider Donuts

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

  • All-purpose flour: creates a soft yet sturdy donut.
  • RapidRise Yeast: give the donuts their lift and pillowy texture.
  • Cinnamon: adds warmth that pairs beautifully with the glaze.
  • Egg yolks: make the dough rich and tender.
  • Apple cider: reduced and whisked with powdered sugar for a sweet glaze that sets just right.

Ingredient Substitutions

  • Use instant dry yeast instead of RapidRise yeast.
  • Swap oat milk or almond milk for regular milk.
  • Replace cinnamon with pumpkin pie spice for extra autumn spice.
Homemade apple cider donuts dipped in apple cider glaze cooling on a wire rack, perfect for fall baking.

Variations on Apple Cider Glazed Donuts

  • Cinnamon Sugar Coating: skip the glaze and roll warm donuts in cinnamon sugar.
  • Maple glaze: swap cider with maple syrup for a different fall-inspired finish.
  • Filled donuts: skip the hole and fill donuts with apple butter before glazing.

Tips for Making Perfect Yeast Donuts

  • Check oil temperature: keep it around 350°F for even frying.
  • Let them rise fully: this makes the donuts airy and tender.
  • Glaze warm: the cider glaze coats best when the donuts are still slightly warm.
Close up of a soft cider glazed doughnut with a shiny cider glaze, highlighting the ender yeast donut crumb.

How to Store

These donuts are best eaten the same day, however if they need to be stored, keep donuts in an airtight container at room temperature for up to 2 days.

More Fall Baking Recipes You'll Love

If you enjoyed this recipe, try my Maple Walnut Biscotti, Easy Apple Dumplings, Maple Pumpkin Pie, 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

Golden apple cider glazed donut served on a red plate, showcasing the sweet cider glaze and fluffy yeast texture.

Apple Cider Glazed Donuts

Shelby Law Ruttan
Apple Cider Glazed Donuts are light, fluffy yeast donuts dipped in a sweet cider glaze. A cozy fall recipe inspired by classic apple cider donuts.
No ratings yet
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Prep Time 1 hour 35 minutes
Cook Time 15 minutes
Total Time 1 hour 50 minutes
Course Breakfast, Breakfast & Brunch, Desserts
Cuisine American
Servings 24
Calories 172 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Apple Cider Glaze:

Maple frosting:

Instructions
 

  • Combine 2 cups flour, undissolved yeast, sugar, salt and cinnamon in a
    kitchen aid with dough hook attachment or a large mixer bowl. Heat milk
    and butter to very warm (120 degrees to 130 degrees F). Add to flour
    mixture with egg yolks; beat for 2 minutes at low speed. Continue adding
    remaining flour, until soft dough forms.
  • If using Kitchen aid, knead with dough hook or knead on a lightly
    floured surface until smooth and elastic (about 4 to 6 minutes). Cover
    counter lightly with flour and let dough rest for 10 minutes.
  • Deflate dough and roll out on a lightly floured counter into a 12-inch circle, about ½-inch thick. Using a 3-inch donut cutter, cut out as many rounds as possible. Place doughnuts about 2 to 3 inches apart on lightly greased or parchment lined baking sheet. Re-roll and cut remaining dough. Cover doughnuts and let rise for 45 minutes to 1 hour.
  • Heat at least 2 inches of oil in a deep fryer or deep pan to 350℉. Fry 2 to 3 doughnuts at a time, turning occasionally until well browned, about 2 to 3 minutes. Remove from oil and drain on paper towels. Cool a few minutes, then dunk the doughnuts in the glaze and sit on wire rack with a sheet of wax paper beneath to catch drippings. Serve warm.
  • For Apple Cider Glaze: Boil apple cider in a small saucepan until
    reduced in half, about 7 to 10 minutes.  I did this while frying the
    doughnuts and it was ready by the time I was ready to dunk.

Notes

 
 

Nutrition

Calories: 172kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 31mgSodium: 123mgPotassium: 55mgFiber: 1gSugar: 17gVitamin A: 124IUVitamin C: 0.1mgCalcium: 25mgIron: 1mgNet Carbohydrates: 30g
Keyword Apple Cider Donuts, Apple Cider Glazed Donuts, Apple Cider Glazed Doughnuts, Fall Baking, Yeast Donuts
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

One Dish Pepperoni Pizza (7 WW Points Plus)

by 12 Comments

This One Dish Pepperoni Pizza recipe is probably the easiest pizza recipe you'll ever make. Those who are dough challenged need not worry. For this one-pot recipe, a batter is stirred right in the pan that the pizza is baked in before adding toppings.

This one dish cooking method is a tried and true recipe that really works for this pizza recipe and it is absolutely delicious, making Friday night pizza night a whole lot easier!

Overhead view of one pan pepperoni pizza in a white ceramic dish with pepperoni, banana peppers, and black olive toppin a golden brown crust.
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One-pot meals make the cook's life so much easier. Nobody wants a mess in the kitchen at the end of the day. This pizza recipe doesn't have to be just for Friday night, it is actually a great recipe any night of the week!

🍕Pizza Night

At the end of the week, I always loved to have pizza for the family. It used to mean picking up a pizza on the way home, letting the kids pick a movie, and relax the rest of the evening without needing to clean up a mess.

Then I started making our own pizza at home and along with this one dish pepperoni pizza, we enjoyed recipes like Steak and Potato Pizza, Deep Dish Bacon Cheeseburger Pizza, and Easy Sausage Pizzas.

This recipe turns out to be the best solution to saving money and minimizing mess in the kitchen. I was very skeptical when I first tried this recipe because I thought there was no way this would work. But, it does! This recipe is an easy solution for busy moms all over.

A whole pizza topped with pepperoni, banana peppers, and black olives with a golden brown crust cut into 6 slices with one piece pulled away from the pizza on a wooden cutting board

🥘 Ingredients

Yeast: I always buy my yeast in bulk and store it in the freezer. Many will use individual packets and those work also.

Flour: Often times I use bread flour because that is what I keep on hand for the most part. But, for this recipe, I did use all-purpose flour. Either will work.

Sugar: I don't recommend skipping this. Sugar feeds the yeast and helps to soften the dough.

Pizza or Pasta Sauce: There is a difference, but my choice is this Homemade Pasta Sauce. I always have this on hand.

Pizza Toppings: My family loves pepperoni topping, however, the world is your oyster here. Use whatever toppings you want. I just recommend you don't go overboard.

Cake Pan: I use a 9-½ " ceramic deep dish pan. A glass deep-dish pie pan will work as well.

View of the inside of the cut pizza

💭 Top Tips

When you read this recipe, you might think there is a mistake when you read it. Just to be sure you are aware, below are important instructions on making this one dish pizza recipe.

  • There is NO preheating of the oven.
  • The pizza is assembled, and placed in the cold oven.
  • The temperature is set at 350.
  • The timer at 30 minutes. You should have what you see in my photos as the end result.

📖 Variations

This Pepperoni Pizza recipe is so versatile and you could make this several different flavors. Below are some ideas on mixing this up!

  • Add some flavor to the dough. Stir in a teaspoon of Italian seasoning and a teaspoon of garlic powder with the flour. Then proceed with mixing the dough.
  • Top the pizza with any leftovers or veggies you have in the fridge. Leftover cooked potatoes or leftover veggies. I have put glazed carrots on top and it was SUPER delish!
  • Any leftover meats in the fridge work as a topping in place of pepperoni. Italian sausage, chicken, burgers. Just break or dice it up and add it to the top.
  • Condiments make great toppings as well. Sliced green or black olives, diced pickles, and pickled peppers are a few ideas you might enjoy.

More Pizza Recipes

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

📖 Recipe

One Dish Pepperoni PIzza

Shelby Law Ruttan
This 1 Dish Pepperoni Pizza recipe REALLY works! Just mix the batter for your crust right in the pan you will bake it in!
4.46 from 11 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 6
Calories 247 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the batter

for the topping

Instructions
 

  • Mix the batter ingredients in a pre-sprayed 9-½-inch deep dish pie plate.
  • Spread the sauce evenly over top of the batter.
  • Top dough with pepperoni slices.  Sprinkle with cheese.  Top with olives and medium hot pepper slices.
  • Bake by placing in a cold oven; set the temperature to 350 degrees F and bake for 30 minutes or until done.

Video

Nutrition

Serving: 1gCalories: 247kcalCarbohydrates: 34gProtein: 15gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 3gCholesterol: 14mgSodium: 631mgFiber: 2gSugar: 3g
Keyword 1 dish pepperoni pizza, 1 dish pizza
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Spicy BBQ Chicken Crescents

by 12 Comments

Spicy BBQ Chicken Crescents

On work nights, sometimes quick and easy is the only way to go.  With our busy lives, we can be eating dinner as late as 7 pm so making a homemade meal can be very challenging during the week.  In comes Pillsbury Crescent Rolls to the rescue.

Spicy BBQ Chicken Crescents

All you need is some cooked shredded chicken, bbq sauce, frank's red hot, colby cheese and crescent rolls.  I had a couple of chicken breasts I had already cooked so I shredded 1 of them and that equaled about 1 cup.  You could always use the ever convenient rotisserie chicken if you want to save yourself cooking the chicken ahead of time.

These worked out pretty well for me and would be a great item to feed guests at a party - kids and adults alike!

This recipe is adapted from Pillsbury's BBQ Chicken Crescents found on allrecipes.com.

I have worked out the Weight Watcher's Points Plus using their Recipe Builder and these are 4 WW Points per crescent.  Enjoy!

Spicy BBQ Chicken Crescents (Weight Watcher Points Plus = 4)
Author: Grumpy's Honeybunch
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 1-8oz can Pillsbury Crescent Dough Roll (reduced fat)
  • 1 cup cooked chicken, shredded
  • 2 Tablespoons Sweet Baby Ray's BBQ Sauce
  • 2 Tablespoons Frank's Red Hot Sauce
  • 4 ounces reduced fat colby cheese, shredded
  • 1 egg, whisked until foamy
Instructions
  1. Preheat oven to 350 degrees.Unwrap crescent roll dough and separate into 8 triangle pieces. In a medium sized bowl combine chicken, bbq sauce, hot sauce, and colby cheese. Divide chicken mixture evenly over top of dough. Sprinkle with 1 teaspoon of cheese. Starting at wide end of triangle, roll up loosely as directed on can. Brush with egg and sprinkle on remaining cheese.Bake 12-15 minutes or until golden brown.

 

Low Fat Pumpkin Muffins

by 4 Comments

These Low Fat Pumpkin Muffins are soft, fluffy, and filled with cozy pumpkin spice flavor. They're lighter than your average muffing but still taste like a sweet fall treat.

A orange striped towel lined basket filled with low fat pumpkin chip muffins.

This recipe has a healthier baking swap that allowed me to enjoy a delicious muffin without a lot of fat. They are just as comforting as my regular Pumpkin Chocolate Chip Muffins, and make a great grab and go snack with a touch of sugar-free chocolate!

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Why You'll Love This Recipe

Lightened up: made with egg whites and fat free milk for a healthier option.

Pumpkin spice: warm and cozy flavors perfect for fall baking.

Chocolatey bites: sugar free mini chocolate chips balance the spice with a chocolate flair.

Snack or breakfast: great with coffee or tucked in a lunchbox.

Upclose image of a pumpkin muffin studded with chocolate chips in a white and black decorative paper liner.

Key Ingredients

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

  • Pumpkin puree: naturally moist and adds flavor without extra fat.
  • Fat free milk: keeps the muffins tender and fluffy while lightening fat and calories.
  • Egg whites: make the crumb lighter and reduce fat.
  • Pumpkin pie spice: brings all the warm seasonal flavors.
  • Sugar-free chocolate chips: a little indulgence in every bite.

Ingredient Substitutions

These substitutions below are ok to make without changing the nutrition information too much.

  • Low fat milk instead of skim milk if you want a richer flavor.
  • Coconut oil in place of olive oil.
  • Dark chocolate chips instead of sugar free.

Variations on Low Fat Pumpkin Muffins

  • Nut lovers: add chopped walnuts or pecans for crunch.
  • Mini muffins: bake in a mini muffin tin for quick snacks.
  • Spiced glaze: drizzle with a light cinnamon glaze for a bakery-style finish.

Tips for Perfect Pumpkin Muffins

  • Measure flour lightly: too much flour. makes muffins dense.
  • Don't overmix: stir wet and dry ingredients together gently and until just combined.
  • Bake until just done: a toothpick should come out clean but not dry.
Two muffins on an orange napkin.

How To Store

Keep muffins in an airtight container at room temperature for 3 days or refrigerate for up to 5 days. Freeze for up to 3 months.

Serve With...

Thse low fat pumpkin muffins are delicious with a warm drink. Try them with a hot Amaretto Coffee for a cozy pairing or serve alongside these Chocolate Pumpkin Donuts for a fall-inspired breakfast spread.

More Easy Muffin Recipes You'll Love

If you enjoy these muffins, you might like my Croissant French Toast Muffins, Cherry Chocolate Chip Muffins, Praline Pumpkin Muffins, and Cranberry Chip Muffins.

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

Low Fat Pumpkin Muffins

Shelby Law Ruttan
These low fat pumpkin muffins are tender, spiced, and just sweet enough with chocolate chips throughout. A lighter recipe that's perfect for fall or anytime you want a healthier treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Breakfast & Brunch
Cuisine American
Servings 24
Calories 164 kcal

Equipment

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Ingredients
  

Instructions
 

  • Preheat oven to 350℉. Line a 12 cup muffin pan with paper liners and set aside.
  • In a large mixing bowl, blend flour through salt together and set aside.
  • In another bowl, combine pumpkin through oil and blend together until well incorporated.
  • Fold wet ingredients into dry until mixture is just combined. Fold in Chocolate Chips.
  • Using a large scoop, divide between 24 muffins cups lined with cupcake liners.
  • Bake 20 minutes or until toothpick comes out clean when inserted into center of muffin.

Nutrition

Calories: 164kcalCarbohydrates: 29gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 0.2mgSodium: 208mgPotassium: 85mgFiber: 1gSugar: 14gVitamin A: 3721IUVitamin C: 1mgCalcium: 24mgIron: 1mgNet Carbohydrates: 28g
Keyword easy pumpkin muffins, fall baking recipe, healthy pumpkin muffins, Low Fat Pumpkin Muffins, Pumpkin Chocolate Chip Muffins
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Tomato Butter

by 9 Comments

Today is the Secret Recipe Club reveal day!  This month I was honored to receive Evelyne's blog, Cheap Ethnic Eats.  Evelyne had my blog a while back and she made my Nanny's Brown Sugar Fudge!  I'm glad to be able have her blog finally so I can return the favor and tell you what I found on her blog 🙂

I did a lot of browsing.  The first thing I came across that I knew I would make would be the tomato butter that you see posted here today.  I think of this as more of a jam and I loved it on my morning toast.  Mom and Dad had treated us to so many goodies on their visit, and fresh garden tomatoes were some of them - so I had some great produce for my recipe!

There are a couple of things I want to share with you (and of course Evelyne!) in relation to Cheap Ethnic Eats and herself.  First of all, she lives not too far away from where I lived all my life until a couple of years ago.  I lived right near the Canadian border for about 45 years!  Grumpy and I went to Montreal when we were first together and I had the Lasik surgery there and years before that I remember going on a camping trip up that way and took the boys to see the Colorado Rockies pay the Montreal Expos.  Sorry, Evelyne, they were both Rockies fans.

Evelyne also talks about something on her blog that I grew up with.  She has a post that she does called Thursday's Thingamijig.  This particular post talked about food in cans and how they don't belong there.  I couldn't help but smile when I saw the Worthington Fri-Chik.  Because I grew up with a vegetarian Mom, the Fri-Chik was a stable in our home.  LOL.  Seriously, that stuff is good, but you can't expect it to taste like real chicken.  That would just be wrong.  😉  The real chicken in a can though, well, yeah.  That one does gross me out.  I don't have much of a problem with vegetarian soy protein in a can though.  Another food that is in a can that is from Worthington is the Big Franks (hot dogs).  LOVE THOSE THINGS!

Thanks for the walk down memory lane Evelyne.  I had a lot of fun browsing through your blog!  I hope you enjoy my rendition of the Tomato Butter!

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Tomato Butter
by October-8-2012
Ingredients
  • 3 large Tomatoes, diced
  • ¼ cup sugar
Instructions
Place tomatoes in a saucepan. Bring to a boil, reduce heat and simmer until tomatoes have completely broken down and are soft and have reduced and thickened to a jam consistency.  Evelyne chose to not strain her tomatoes and I did the same, however you can strain the skin and seeds if you prefer.
Details

Prep time:  :10 minutes
Cook time: :20 minutes
Total time: :30 minutes
Yield: 1 cup

Candy Corn Fudge

by 5 Comments

Candy Corn Fudge is a sweet, creamy treat layered with roasted peanuts, and topped with candy corn for the perfect bite of fall nostalgia. It's the kind of fudge that makes any Halloween dessert table look festive and fun.

A slab of candy corn fudge topped with candy corn pieces sits on a wooden board, with a storage container of cut squares in the background.

This recipe brings together the buttery richness of old-fashioned fudge with the playful crunch of candy corn. It's one I love to make when the leaves start turning, right alongside my Pumpkin Spice Caramel Corn and Pumpkin Chocolate Chip Bars.

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Why You'll Love This Recipe

Festive flavor: every piece combines salty peanuts, sweet vanilla fudge, and candy corn for the ultimate fall fudge bite.

Perfect for sharing: this easy fudge recipe makes enough to package up for Halloween party favors or gifts.

Foolproof method: when cooked to the right temperature, this fudge sets perfectly every time.

Key Ingredients for Halloween Fudge

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

  • Granulated sugar: gives this peanut fudge it's classic sweetness and creamy structure.
  • Fat-free half and half: keeps the fudge smooth while staying a little lighter.
  • Light corn syrup: prevents sugar crystals and adds silky texture.
  • Salted peanuts: adds crunch and a bit of salt to balance the sweetness.
  • Candy corn: the star of this fall fudge, giving it a colorful, seasonal touch.
Overhead view of a rectangular slab of candy corn fudge pieces on a wooden board with one corner piece cut away.

Ingredient Substitutions

  • Swap heavy cream for half and half for a richer texture.
  • Replace peanuts with almonds or pecans for a softer nut flavor.
  • Use mini marshmallows instead of candy corn after Halloween to make this fudge year round.

Variations on Candy Corn Fudge

  • Chocolate Candy Corn Fudge: stir in ½ cup melted chocolate chips for a chocolate twist.
  • Peanut Butter Fudge: substitute ¼ cup sugar with peanut butter chips for a nutty variation.
  • Caramel Candy Corn Fudge: swirl caramel through the fudge before topping for extra sweetness.

Tips for Perfect Halloween Fudge

  • Use a candy thermometer. Cook to 240°F (soft ball stage) for fudge that sets perfectly.
  • Cool to 100°F before beating. Patience creates smooth, creamy, fudge instead of a grainy texture.
  • Press candy corn gently. Push it in slightly so it sticks to the fudge.
Close up of stacked fudge squares showing candy corn pieces embedded inside and a smooth, creamy texture.

How to Store

Store fudge in an airtight container at room temperature for up to 7 days, or in the refrigerator for 2 weeks.

Serve With...

.Pair this fudge at your next party with fall favorites like Pumpkin Spice Caramel Corn, Caramel Apple Doughnuts, or Pumpkin Chocolate Chip Bars.

More Easy Halloween Recipes You'll Love

,If you love Halloween recipes, you'll enjoy my Frankenstein Rice Krispie Treats, Halloween Snack Mix, Caramel Popcorn Balls, and Chocolate Dipped Caramel Apples.

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 close up of creamy beige fudge topped with candy corn pieces, sowing a smooth surface with a few nuts mixed in and one piece cut from the slab.

Candy Corn Fudge

Shelby Law Ruttan
This Candy Corn Fudge recipe combines creamy homemade fudge with crunch peanuts and a festive candy corn for a colorful, sweet, Halloween treat. It's a smooth, melt-in-your-mouth dessert that's easy to make and perfect for fall parties.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Desserts
Cuisine American
Servings 36
Calories 92 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2½ cups Sugar
  • 1¼ cups fat free half and half
  • ⅓ cup Karo corn syrup
  • ½ teaspoon salt
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • ⅔ cup salted peanuts , chopped
  • ⅓ cup candy corn

Instructions
 

  • Line an 8x8 pan with foil and spray with cooking spray. Set aside.
  • Combine sugar, fat free half and half, corn syrup, and salt in a heavy 3-quart saucepan. Cook over medium heat, stirring frequently until mixture boils.
  • Continue cooking, stirring occasionally until candy thermometer reaches 235 to 240°F (soft ball stage). Remove from heat; do not remove candy thermometer.
  • Add vanilla and butter and stir until incorporated. Cool mixture to 100°F. Remove candy thermometer.
  • Beat mixture with a wooden spoon until it thickens and begins to lose its gloss (about 4 to 5 minutes). Stir in peanuts.
  • Pour fudge mixture into prepared pan and quickly place candy corn on top, pressing slightly to sink corn into the fudge a little. Cool completely. When firm, remove from pan; cut into squares.

Nutrition

Calories: 92kcalCarbohydrates: 19gProtein: 1gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 1mgSodium: 61mgPotassium: 38mgFiber: 0.2gSugar: 18gVitamin A: 13IUVitamin C: 0.1mgCalcium: 11mgIron: 0.1mgNet Carbohydrates: 19g
Keyword candy corn fudge, easy fudge recipe, fall fudge, halloween fudge, peanut fudge
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!