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Cucumber Tea Sandwiches

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These Cucumber Tea Sandwiches are the perfectsnack to elevate your afternoon tea. They feature a creamy smoked paprika and dill filling nestled between soft white bread slices, making them irresistibly flavorful and delicate.

Cucumber Tea Sandwiches cut into squares with the crust trimmed off and spread with a smoky dill cream cheese spread and circles of cucumber.

I grew up eating cucumber sandwiches. My mom would spread some white bread with mayonnaise, place a layer of cucumbers on the bread and serve them up for lunch. She would cut them into either four triangles or quarters and us kids would gobble them down.

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Why You'll Love Cucumber Tea Sandwiches

Simply elegant: These sandwiches are easy to prepare but look and taste like something straight out of a fancy tea party.

Quick to Make: With minimal prep time, you'll have a tray of gorgeous sandwiches ready in under 20 minutes.

Perfect for Gatherings: Whether it's a bridal shower or casual brunch, these sandwiches are always a crowd-pleaser.

🥘 Ingredients

Sliced cucumbers.
  • White bread: This is essential in my opinion for making this type of sandwich. I like to cut the crusts off, making them look dainter and even more appealing to kids!
  • Cucumbers: my preference is the English cucumber as they don't have the seeds a regular cucumber has.
  • Cream Cheese: use full fat or reduced fat, either works.
  • Fresh dill weed: be sure to mince it before you measure it.
  • Onion
  • Lemon juice: fresh is best!
  • Smoked papika

See recipe card below for amounts.

How To Make Cucumber Tea Sandwiches

Cutting the crust off a slice of white bread.

Remove crusts

Using a sharp knife, cut the crust from all sides of the bread.

Mixing a cream cheese sandwich filling in a mixing bowl with an electric mixer.

Make filling

In a medium sized mixing bowl, using a hand mixer, mix together the cream cheese, minced dill, onion, lemon juice, smoked paprika, salt and pepper.

Spreading the cream cheese filling over a slice of bread with the crust cut off.

Spread filling

Divide the the cream cheese mixture between 4 slices of bread spreading the cheese evenly over each slice.

Arranging slices of cucumber o a slice of bread that has been spread with cream cheese filling.

Arrange cucumbers

Top the bottom slice of bread with 6 cucumber slices and cover with the second slice of bread.

Cutting the cucumber tea sandwiches into small squares.

Cut sections

Cut each sandwich into 6 equal sections.

  1. Cut the crust from all sides of the bread.
  2. In a medium sized mixing bowl, using a hand mixer, mix together the cream cheese, minced dill, onion, lemon juice, smoked paprika, salt and pepper.
  3. Divide the the cream cheese mixture between 4 slices of bread spreading the cheese evenly over each slice.
  4. Top the bottom slice of bread with 6 cucumber slices and cover with the second slice of bread.
  5. Cut each sandwich into 6 equal sections.

Equipment

  • Mixing bowl
  • Electric Mixer
  • Sharp knife
  • Cutting board
  • Spreader or butter knife

Substitutions

  1. Bread: Swap the white bread for whole wheat, sourdough, or gluten-free bread.
  2. Cream Cheese: Use goat cheese, ricotta, or vegan cream cheese for dietary preferences.
  3. Herbs: Replace dill with chives, parsley, or tarragon for a different herbaceous flavor.
Cucumber Tea Sandwiches cut into squares with the crust trimmed off and spread with a smoky dill cream cheese spread and circles of cucumber.

📖 Variations

  • Cream Cheese swap: Substitute ¼ cup of mayonnaise or sour cream for 2 ounces of the cream cheese.
  • Flavor swap: Eliminate the dill and and paprika and use 1 tablespoon of diced jalapeno peppers and 1 teaspoon of ground cumin.
  • Tangy addition: Add ¼ cup of sliced green or black olives or capers to the cream cheese mixture.

Top Tips

  • Trim the Crusts: For classic tea sandwiches, trim the crusts neatly after assembling.
  • Chill Before Serving: Refrigerate the sandwiches for 10-15 minutes to let the flavors meld and keep them firm.
  • Serve Fresh: These sandwiches are best enjoyed on the day they're made to prevent the bread from becoming soggy.

Serving Suggestions

  • Pair with a pot of Earl Grey or herbal tea for a classic afternoon tea experience.
  • Serve alongside fresh fruit, scones, and petit fours for a full tea spread.
  • Include them as part of a brunch buffet or as appetizers for a garden party.

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

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

📖 Recipe

Cucumber Tea Sandwiches cut into squares with the crust trimmed off and spread with a smoky dill cream cheese spread and circles of cucumber.

Cucumber Tea Sandwiches

Shelby Law Ruttan
Small tea sandwiches made with white crust free bread, a smoky dill cream cheese spread and fresh sliced cucumbers.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Total Time 10 minutes
Course lunch
Cuisine English
Servings 4
Calories 236 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 4 ounces cream cheese
  • 2 tablespoon minced fresh dill
  • 1 tablespoon lemon juice , fresh squeezed
  • ½ tablespoon minced onion
  • ½ teaspoon smoked paprika
  • ¼ teaspoon salt
  • 8 slices white bread , crusts removed

Instructions
 

  • Cut the crust from all sides of the bread.
  • In a medium sized mixing bowl, using a hand mixer, mix together the cream cheese, minced dill, onion, lemon juice, smoked paprika, salt and pepper.
  • Divide the the cream cheese mixture between 4 slices of bread spreading the cheese evenly over each slice.
  • Top the bottom slice of bread with 6 cucumber slices and cover with the second slice of bread.
  • Cut each sandwich into 6 sections.

Nutrition

Calories: 236kcalCarbohydrates: 27gProtein: 7gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 29mgSodium: 473mgPotassium: 110mgFiber: 1gSugar: 4gVitamin A: 520IUVitamin C: 2mgCalcium: 135mgIron: 2mgNet Carbohydrates: 25g
Keyword Cucumber Tea Sandwiches
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Low Carb Oatmeal

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This Low Carb Oatmeal is also known as noatmeal, as in not oatmeal! It is a grain free, oat free, hot cereal made with almond flour, hemp seeds, chia seeds, and flax meal.

Overhead image of maple walnut noatmeal topped with chia seeds, toasted walnuts, and black berries.

Flavored with vanilla and maple extract, this Noatmeal just needs a drizzle of maple syrup, honey, or sugar free sweetener to top it off. Serve it with a hot cup of keto snickerdoodle coffee!

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Why You'll Love Low Carb Oatmeal

Low-Carb and Keto Friendly: Enjoy a warm, comforting breakfast without the carbs of traditional oatmeal.

Nutrient-Packed: Made with chia, flax, and hemp seeds, it's loaded with fiber, protein, and healthy fats.

Quick & Easy: Whip it up in minutes for a satisfying and delicious morning meal.

Ingredients for Low Carb Oatmeal without Oats

Ingredients for low carb oatmeal: almond flour, chia seed, flax seed, hemp seed.
  • Almond meal or flour
  • Flax meal, this adds fiber and is high in omega-3 fatty acids.
  • Hemp seed is high in protein and fiber.
  • Chia seed adds a powerful punch with more fiber and protein and they also contain a good amount of zinc, b-vitamins, and potassium.
  • Unsweetened vanilla almond milk, I always buy unsweetened, be sure that is what you are buying as well if you want to keep the sugar out of the cereal.
  • Maple extract, to give that deep maple flavor. I use this brand (affiliate link).
  • Vanilla extract, to balance out the flavor with the maple.
  • Toasted walnuts
  • Blackberries

How To Make Low Carb Oatmeal

  1. Place the salt, flaxseed, chia seed, hemp seed, and almond meal in a large saucepan. Stir to combine.
  2. Pour the almond milk into the saucepan and whisk until blended. Place over medium-high heat and bring to a boil. Turn heat down to a simmer and cook for 3 minutes.
  3. Top with blackberries, walnuts, and chia seed (if using).
Side view of a bowl of low carb oatmeal.

💭 Top Tips

  • To toast the walnuts, place them in a 400 degree oven or air fryer. Toast for 2 - 3 minutes, or until walnuts start to turn golden brown.
  • To reduce the risk of lumpy cereal, whisk the noatmeal constantly while cooking until it has thickened.
  • Serve with ½ cup of almond milk to thin out and cool down the noatmeal.
Overhead image of a bowl of low carb oatmeal topped with chia seeds, walnuts, and blackberries.

Variations

  • Pistachio Cherry Noatmeal: skip the maple extract and use almond extract instead. Top the low carb oatmeal with chopped pistachios and fresh pitted cherries.
  • Blueberry Almond Noatmeal: top with fresh blueberries and toasted slivered almonds instead of blackberries and walnuts.
  • Cranberry Pecan Noatmeal:

Storage

Store leftover noatmeal in an airtight container in the fridge, up to 3 days.

Reheat leftovers in microwave until warmed through with a little added water or almond milk to thin it out some.

More Low Carb Breakfast Ideas

For more delicious low-carb ways to start your morning, try these protein-packed and grain free options from my website. Enjoy a sweet treat with Keto Blueberry Sweet Rolls or Keto Snickerdoodle Coffee. Or go savory with these Egg Muffin Cups or Mom's Scrambled Tofu 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

A bowl of low carb oatmeal with blackberry, walnut, and chia seed topping.

Low Carb Oatmeal

Shelby Law Ruttan
Start your day with this creamy Low Carb Oatmeal, also known as Noatmeal, made with almond flour, chia seeds, flax seeds, and hemp seeds. It's a nutritious, grain-free breakfast option that's quick to prepare and perfect for a healthy lifestyle!
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 474 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 cup almond meal
  • 2 tablespoon flax seed
  • 2 tablespoon chia seed
  • 3 tablespoon hemp seed
  • ¼ teaspoon salt
  • 2 cups unsweetened vanilla almond milk
  • 1 teaspoon maple extract
  • 1 teaspoon vanilla extract
  • 4 tablespoon chopped walnuts optional
  • 2 cups blackberries optional
  • 4 tablespoon chia seeds optional

Instructions
 

  • Place the salt, flaxseed, chia seed, hemp seed, and almond meal in a large saucepan. Stir to combine.
  • Pour the almond milk into the saucepan and whisk until blended. Place over medium-high heat and bring to a boil. Turn heat down to a simmer and cook for 3 minutes.
  • Top with blackberries, walnuts, and chia seed (if using).

Nutrition

Calories: 474kcalCarbohydrates: 23gProtein: 13gFat: 40gSaturated Fat: 3gPolyunsaturated Fat: 19gMonounsaturated Fat: 4gTrans Fat: 0.03gSodium: 313mgPotassium: 264mgFiber: 15gSugar: 5gVitamin A: 166IUVitamin C: 16mgCalcium: 362mgIron: 3mgNet Carbohydrates: 8g
Keyword Low Carb Oatmeal
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Mug Brownie

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If you're a vegan with a sweet tooth or just someone looking for a quick, guilt-free dessert fix, you're in for a treat! I've got an easy recipe for a Mug Brownie that's is absolutely delicious.

Brownie baked in a white mug with a dusting of powdered sugar on top of baked brownie.

❤️ Why you'll love this Brownie in a Mug!

Simple ingredients: This vegan recipe is so easy to make with simple pantry ingredients, making it a delicious mug dessert you can make any time the craving hits.

Mug desserts: If you are a fan of portion control, this fudgy brownie recipe is the perfect solution for your chocolate craving. 

Vegan Recipes: Being vegan doesn't mean you have to miss out on the joy of baked goods. This mug brownie is 100% plant-based, using vegan chocolate chips and cocoa powder, making it suitable for vegans and those with dairy allergies.

Ingredients

Made with cocoa powder and mini chocolate chips, this mug brownie can be whipped up in under two minutes using the microwave. 

Ingredients for vegan mug brownie.
  • All-purpose flour
  • Brown sugar
  • Unsweetened cocoa powder
  • Mini chocolate chips
  • Almond milk
  • Vegetable oil
  • Vanilla extract
  • Baking powder
  • Salt

See recipe card below for amounts.

How to Make a Mug Brownie

Dry ingredients mixed together in a white coffee cup with wet ingredients mis en place surrounding the cup.
  1. In a microwave safe mug, combine the all-purpose flour, unsweetened cocoa powder, brown sugar, baking powder, and salt. Mix until well combined.
Wet and dry ingredients in microwaveable mug.
  1. Add the milk, vegetable oil, and vanilla extract. Mix until well combined.
Overhead image of chocolate batter sprinkled with mini chocolate chips in a microwaveable mug.
  1. Place mug with brownie batter in the microwave and cook on high for 1 minute and 45 seconds.
Baked vegan brownie in a white coffee mug.
  1. Remove mug from the microwave and allow to cool.
  1. In a microwave safe mug, combine the all-purpose flour, unsweetened cocoa powder, brown sugar, baking powder, and salt. Mix until well combined.
  2. Add the milk, vegetable oil, and vanilla extract. Mix until well combined.
  3. Top the brownie with vegan chocolate chips. Place mug with brownie batter in the microwave and cook on high for 1 minute and 45 seconds.
  4. Remove mug from the microwave and allow to cool.

Equipment

  • Microwave safe coffee mug
  • Fork (to mix the wet ingredients into the dry ingredients.
  • Measuring spoons
  • Microwave
Brownie baked in a white mug with a dusting of powdered sugar on top of baked brownie.

Substitions

Make it vegan: use a plant based milk such as almond milk and vegan chocolate chips such as Enjoy Life (affiliate link)

Sugar-free brownie: substitute golden monkfruit or Truvia granulated sugar.

Looking for a fudgy keto treat? Try this Keto chocolate mug cake on my website.

Variations

Nutty Brownie: Add a tablespoon of chopped nuts, like walnuts or almonds, for some extra crunch and flavor.

Oreo Cookie Mug Brownie: Crush an oreo cookie or two and sprinkle them over the top before microwaving.

Peanut Butter Paradise: Swirl in a spoonful of peanut butter before cooking for a delightful peanut butter-chocolate combo.

💭 Tips

Sift the cocoa powder: To avoid lumps in your brownie, sift the cocoa powder before adding it to the mug.

Don't overmix: Stir just until the ingredients are combined. Overmixing can make your brownie dense.

Cook in intervals: Microwave ovens vary, so if your brownie needs a bit more time, cook in 10-15 second intervals to avoid overcooking.

Let it cool: The brownie will be piping hot when it comes out of the microwave, so give it a minute to cool before digging in.

A fork with a bite of chocolate brownie dusted with brown sugar on it.

Related Recipes

🍽 Serve with..

Serve this mug brownie with a dollop whipped cream, scoop of ice cream, a dusting of powdered sugar, or a drizzle of chocolate sauce

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

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

📖 Recipe

Microwave Mug Brownie in a white mug topped with mini chocolate chips and a dusting of powdered sugar.

Brownie Mug

Shelby Law Ruttan
Whip up a decadent Microwave Mug Brownie in just minutes! This single-serve treat is perfect for Valentine's Day or a cozy night in.
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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Course Desserts
Cuisine American
Servings 1
Calories 400 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In an 8-12 oz microwave safe mug, combine the all-purpose flour, unsweetened cocoa powder, brown sugar, baking powder, and salt. Mix until well combined.
  • Add the milk, vegetable oil, and vanilla extract. Mix until well combined.
  • Top the brownie with chocolate chips.
  • Place mug with brownie batter in the microwave and cook on high for 1 minute and 45 seconds, adding a few more seconds if batter has a lot of wetness on the top of the brownie.
  • Remove mug from the microwave and allow to cool.

Nutrition

Calories: 400kcalCarbohydrates: 55gProtein: 5gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 4mgSodium: 705mgPotassium: 126mgFiber: 3gSugar: 34gVitamin A: 58IUVitamin C: 0.1mgCalcium: 105mgIron: 2mgNet Carbohydrates: 53g
Keyword Mug Brownie, Vegan Mug Brownie
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Cranberry Bliss Bars

by 60 Comments

If you've ever fallen in love with the creamy, tangy-sweet Cranberry Bliss Bars at Starbucks, you'll adore this homemade copycat version! Perfectly chewy blondie base, tart cranberries, zesty orange frosting, and a drizzle of white chocolate make this treat irresistible and surprisingly simple to recreate at home.

Starbucks Copycat Cranberry Bliss Bar on a snowflake plate.

The first time I had a Starbucks Cranberry Bliss Bar, I knew I would have to learn how to make it at home. The bar is so delicious with the brown sugar caramel flavor and combined with the chewy cranberries and white chocolate it was pure heaven!

I am a huge fan of the tart cranberry, one of my favorite recipes is this Cranberry Upside Down Cake. And, the tartness from the cranberries in this is a great contrast from the sweetness in the recipe!

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Why You'll Love Cranberry Bliss Bars

Great for Gifting: These bars are beautifully festive and package well for edible holiday gifts.

Budget-Friendly: Skip the coffee shop markup and make a whole batch for the price of a couple of store-bought bars.

Starbucks Favorite Copycat: You can recreate the same indulgent flavor at home, with the added bonus of making them fresher and even better!

Ingredients

Ingredients for cranberry bliss bars: flour, brown sugar, dried cranberries, large eggs, butter, white chocolate chips, baking powder, salt, vanilla, and ground ginger.
Ingredients of frosting: confectioners sugar, lemon juice, cream cheese, vanilla extract and cranberries.
  • Unsalted butter
  • Light brown sugar
  • Large eggs
  • Vanilla extract
  • Ground ginger
  • Salt
  • Baking powder
  • All-purpose flour
  • Unsweetened dried cranberries
  • White chocolate
  • Cream cheese
  • Powdered sugar
  • Lemon juice
  • Vanilla extract
  • Powdered sugar
  • Milk
  • Vegetable shortening, melted

See recipe card for quantities.

Hint: choose unsweetened dried cranberries for the best sweet and tart contrast in flavors. I buy mine from Trader Joes.

How to Make Cranberry Bliss Bars

These bliss bars are really easy to make. The hardest part is waiting for them to cool so you can frost, cut, and eat!

A green mixing bowl with creamed butter and brown sugar.

In a large mixing bow, combine the brown sugar and butter until creamy.

A green mixing bowl with creamed bliss bar batter.

Add the eggs and vanilla and mix until well combined.

A green mixing bowl with wet ingredients and dry ingredients on top.

Mix in the dry ingredients until a smooth dough forms.

A mixing bowl with dried cranberries and white chocolate chips on top of bar batter.

Stir in the dried cranberries and white chocolate.

Unbaked batter in a 9x13 parchment paper lined pan.

Evenly spread the batter in a 9 x 13 baking dish lined with parchment paper.

Golden brown bars in a 9x13 parchment lined baking dish.

Bake for 30 minutes, or until bars are golden brown.

Frosted bars in 9x13 baking dish lined with parchment paper.

Cream together the frosting ingredients, and spread over top of completely cooled bars.

Frosted bars studded with dried cranberries in 9x13 baking dish lined with parchment paper.

Sprinkle with dried cranberries.

Vanilla drizzle in a white bowl.

Mix together the confectioner sugar, melted vegetable shortening, and milk.

Baked Cranberry Bliss Bars in a 9x13 dish.

Drizzle the icing over top of the bars in a zigzag style.

Hint: use an offset spatula (affiliate link) to evenly spread the icing over top of the brownies.

Substitutions

  • Dried cranberries: Swap them for dried cherries or golden raisins if cranberries aren't your thing.
  • Lemon juice: Substitute orange juice in the cream cheese frosting for the classic orange cranberry flavors.
  • White Icing Drizzle: Replace with melted dark chocolate for a chocolate flavor contrast.

See these cookies for another classic white chocolate cranberry combination on my website!

Starbucks Copycat Cranberry Bliss Bar on a snowflake plate.

Equipment

  • Mixing Bowls
  • Electric Hand Mixer
  • 9x13 Baking Dish
  • Parchment Paper
  • Offset Spatula
  • Wooden mixing spoon
  • Rubber scraper
  • Sharp knife

Storage

Store cranberry bliss bars in an airtight container in the refrigerator up to 5 days. For longer storage, can store in the freezer up rto 3 months.

Top tip

  • Allow the bliss bars to cool completely before spreading the frosting over top.

Serve with...

  • Pair with a hot cup of coffee or tea for the ultimate Starbucks-at-home vibe.
  • Serve as part of a holiday dessert platter with cookies, fudge, and truffles.

Looking for other recipes like this? Try these:

When you make this cranberry bliss bar 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

Starbucks Copycat Cranberry Bliss Bar on a snowflake plate.

Cranberry Bliss Bars

Shelby Law Ruttan
Recreate the magic of Starbucks with these homemade Cranberry Bliss Bars, featuring a soft blondie base, tangy cranberries, and creamy citrus frosting. This festive treat is simple to make, perfect for sharing, and packed with holiday flavor!
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 23 minutes
Course Dessert
Cuisine American
Servings 16
Calories 439 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the bars:

For the frosting:

For the Icing drizzle:

Instructions
 

  • Preheat oven to 350°F. Line a 9x13 glass baking dish with parchment paper and set aside.

To Make The Bars:

  • In a large mixing bowl, using an electric hand mixer, mix together brown sugar and butter until smooth.
  • Add eggs and vanilla, and mix with the electric mixer until creamy.
  • In a medium bowl, whisk together the flour, baking, powder, and ground ginger. Add flour mixture to the butter mixture and mix until smooth.
  • Stir in ¾ cup dried cranberries and white chocolate chips into the batter by hand.
  • Transfer batter prepared baking dish. Use an offset spatula to spread the batter evenly across the pan.
  • Bake for 35 minutes, or until cake is light brown on the edges. Allow cake to cool completely.

For the frosting:

  • In a large bowl, using an electric mixer on low speed, combine 3 cups powdered sugar, lemon juice and vanilla extract until smooth.

For the icing drizzle

  • In a small bowl, whisk together ½ cup powdered sugar, 1 tablespoon milk, and melted shortening.

Assemble the Cranberry Bliss Bars

  • Once cake is cooled completely, spread the frosting evenly over top of the bars using an offset spatula.
  • Sprinkle ¼ cup of diced cranberries over the frosting on the cake.
  • Drizzle icing over the cranberries in a sweeping motion or use a pastry bag with a fine tip to drizzle frosting across the top of the cake.
  • Allow frosted cake to sit for several hours, then slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices.

Nutrition

Calories: 439kcalCarbohydrates: 65gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 75mgSodium: 103mgPotassium: 101mgFiber: 1gSugar: 55gVitamin A: 505IUVitamin C: 1mgCalcium: 62mgIron: 1mgNet Carbohydrates: 65g
Keyword Cranberry Bliss Bars, Starbucks Copycat Cranberry Bliss Bars
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Brandy Chicken with Mushrooms and Pearl Onions

by 7 Comments

Juicy chicken, a creamy brandy sauce, tender mushrooms, and sweet pearl onions-this brandy chicken recipe feels like it's straight out of a fancy restaurant, but it's super easy to make this Brandy Chicken right at home.

Brandy chicken with mushrooms and pearl onions sprinkled with thyme in a cast iron skillet.

Excellent for a cozy weeknight dinner or if you're trying to impress someone special, this recipe is be sure to do the job.

I love when simple ingredients produce great comfort food - like this brandy chicken! It is a delicious meal on it's own or served over top of mashed potatoes or garlic mashed cauliflower.

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Why You'll Love Brandy Chicken

  • Flavor-packed: The brandy brings a deep, caramel-like flavor, perfectly balanced by the creaminess of the sauce.
  • One-pan wonder: Everything cooked in one pot means minimal cleanup.
  • Versatile: Works just as well for an impressive dinner party as it does for a comforting family meal.

Ingredients

You can have a quick and easy dinner on the table with these fresh ingredients and just 30 minutes!

Ingredients for Brandy Chicken: chicken tenders, baby portobello, chicken broth, pearl onions, seasoned flour, cornstarch, fresh thyme, brandy.
  • Chicken tenders
  • Pearl onions
  • Baby portobello mushrooms
  • Chicken broth
  • Flour seasoned with salt and pepper
  • Brandy
  • Cornstarch
  • Fresh thyme

Hint: if you can't find fresh pearl onions, feel free to buy them from the freezer section of your grocery store.

How to Make Brandy Chicken

Use this section for process shots, alternating between the step and image showing the step. Users don't like seeing process shots cluttering up the recipe card, so include your process shots here

Chicken tenders tossed in seasoned flour in a green mixing bowl.
  1. Coat chicken tenders with seasoned flour.
Cooked, golden browon chicken tenders in a cast iron skillet.
  1. Heat oil in skillet til hot, cook chicken strips on both sides til well seared and cooked through. Remove from skillet and set aside.
Fresh quartered button portobello mushrooms and pearl onions in a cast iron skillet.
  1. Add more oil to the skillet and add mushrooms and pearl onions. Cook for 3-4 minutes, until water releases from mushrooms.
  1. Add brandy and deglaze skillet. Bring to a boil and simmer for 3 minutes.
A salmon colored bowl pouring chicken broth into a skillet with mushrooms and pearl onions.
  1. Mix cornstarch with chicken broth and add to mushroom mixture. Bring to a boil and then simmer another 2 minutes, until sauce is thickened.
Brandy chicken with mushrooms and pearl onions sprinkled with thyme in a cast iron skillet.
  1. Return chicken tenders to the skillet with the mushroom mixture. Simmer 1-2 minutes.

Hint: using a skillet that evenly distributes the heat will cook the ingredients. I like to use this cast iron skillet (affiliate link) for best results.

Substitutions

  • Chicken - instead of tenders, buy boneless chicken breast or chicken thighs and cut into strips.
  • Pearl onions - if onions aren't your thing, substitute green beans or increase the amount of mushrooms in the recipe.
  • Vegetarian - substitute strips of gluten steak for the chicken.

Variations

  • Smoky flavors - add pancetta or bacon for a smoky touch.
  • Veggie packed - stir in 4 cup fresh spinach at the end of cooking time for a contrast of color and flavors.
  • Kid friendly - use chicken broth in place of the brandy.

See this creamy version of this recipe on my website!

Brandy chicken with mushrooms and pearl onions garnished with fresh thyme in a bowl.

Equipment

  • Large skillet
  • Cutting board
  • Sharp knife
  • Tongs (to flip meat)

Storage

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

To reheat, warm brandy chicken in a skillet over medium heat until warmed through.

Overhead image of a yellow serving dish with orange rim filled with chicken tenders, mushrooms, pearl onions, and fresh thyme in a brandy sauce.

Top tip

Save money by buying full chicken breasts and cutting them into your own chicken tenders.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

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

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

📖 Recipe

Brandy chicken with mushrooms and pearl onions sprinkled with thyme in a cast iron skillet.

Brandy Chicken with Mushroom and Pearl Onions

Shelby Law Ruttan
Savor the rich flavors of tender chicken cooked in a velvety brandy sauce with earthy mushrooms and caramelized pearl onions. This easy yet refined dish is perfect for both special occasions and cozy dinners at home.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4
Calories 321 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Place the flour, salt, and pepper in a large bowl with the chicken tenders and toss to coat chicken with seasoned flour.
  • Heat 1 tablespoon of the olive oil a large skillet over medium high heat until hot. Add the chicken tenders and cook for 2 minutes on each side, or until no longer pink. Transfer the cooked chicken to a plate and set aside.
  • Add the remaining olive oil to the hot skillet. Add the pearl onions and mushrooms. Cook, stirring occasionally, for 3 minutes, until the mushrooms begun to release their water.
  • Gradually add the brandy to the mushroom and onion mixture, bring to a boil, and simmer for 3 minutes until reduced.
  • In a 1 cup measure, combine the cornstarch and the chicken broth. Add to the mushroom mixture in the skillet and bring to a boil. Reduce heat and simmer for 3 minutes, or until sauce has thickened.
  • Return the chicken tenders to the broth mixture and cook for 1 minute, until tenders are warmed through.
  • Garnish with thyme leaves (if using)

Nutrition

Calories: 321kcalCarbohydrates: 8gProtein: 26gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 73mgSodium: 645mgPotassium: 741mgFiber: 2gSugar: 3gVitamin A: 60IUVitamin C: 9mgCalcium: 24mgIron: 1mg
Keyword brandy chicken
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Poinsettia Cookies

by 6 Comments

Poinsettia Cookies are nutmeg-flavored, ball-shaped cookies sweetened with honey and rolled in chopped pecans for a crunchy finish. Topped with red and green cherries to mimic poinsettia flowers, they're a beautiful and festive addition to any holiday spread.

Three Poinsettia Cookies on a white snowflake plate.

The very first time I made these Poinsettia Ball Cookies was back in 2008 and have made them every holiday ever since, along with my candy cane cookies.

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Why You'll Love Poinsettia Cookies

Festive Cookies: The red and green cherries give these cookies total holiday vibes-they look like little poinsettia flowers!

Great Flavor: The mix of nutmeg and honey makes them taste so different and are seriously delicious.

Great Holiday Gifts: They're cute, unique, and tasty-basically the perfect homemade food gift.

Ingredients

Cookie Ingredients measured and lined up for making recipe.
  • All purpose flour
  • Baking soda
  • Salt
  • Nutmeg
  • Butter
  • Honey
  • Large egg
  • Orange juice
  • Pecans
  • Red and Green Candied Cherries

Prep Hint: when cutting the candied cherries, lightly coat the knife with cooking oil to prevent sticking.

See recipe card below for ingredient amounts.

How to Make Poinsettia Cookies

Poinsettia Ball Cookies
  1. Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, stir together flour, baking soda, salt, and nutmeg. Set aside.
  3. In a small mixer bowl, using an electric mixer on medium speed, beat butter till creamy. Add honey and continue to mix on medium speed until honey is well incorporated into the butter.
  4. Add egg yolk and orange juice to the butter mixture and mix until well combined.
  5. Add dry ingredients to wet ingredients and using the hand mixer on low speed, beat until well mixed, increasing mixer speed as more flour is incorporated.
  6. Cover dough and chill for 3 hours.
  7. Remove dough from fridge and shape into 1-inch balls. Dip cookie balls in egg white, then roll in chopped nuts.
  8. Place cookie balls 2 inches apart on an un-greased cookie sheet.
  9. Arrange four or five petals on top of each ball and press lightly.
  10. Bake in 325 degree oven for 15-18 minutes or till done.
  11. Cool completely on a wire rack.
Shaped Poinsettia Ball Cookies in assembly.

Substitutions

Pecans: Swap pecans with finely chopped walnuts or almonds for a different nutty flavor.

Honey: Use maple syrup or a combination of maple syrup and brown sugar for the honey.

Nutmeg: Replace it with cinnamon or a pinch of allspice for a warm, cozy flavor twist.

Unbaked cookies on parchment lined baking sheet.

Equipment

  • Mixing bowls
  • Electric mixer
  • Rubber scraper
  • Large baking sheet
  • Measuring spoons
  • Parchment paper
  • Sharp knife
  • Shallow bowls (2)

Prep Tip: These cookies are shaped into balls then dipped into the egg white before rolling it onto the chopped pecans. Use the 2 shallow bowls for this process.

Baked cookies on cooling rack.

Storage

Store Poinsettia Cookies in an airtight container at room temperature up to 4 days. For longer storage, can be stored in the freezer up to 3 months.

Top Tip

As the cookies bake, the dough will expand. This may displace the cherries so place the "cherry petals" close together at the center of the dough ball and press to embed into the cookie dough somewhat. If the cherries do move during baking, just move the pieces to redistribute them over top of the baked cookies.

Poinsettia Ball Cookies

What is your favorite Christmas-y cookie to make? I'd love to have you tell me in the comment section. Feel free to link me up to the 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

White snowflake plate with 3 poinsettia cookie balls on the plate.

Poinsettia Cookies

Shelby Law Ruttan
Poinsettia cookies are tender, nutmeg-kissed treats rolled in chopped pecans and decorated with red and green cherries to resemble the iconic holiday flower. These festive cookies bring a mix of warm spices and buttery sweetness to any seasonal celebration.
No ratings yet
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Prep Time 5 hours 10 minutes
Cook Time 15 minutes
Total Time 5 hours 25 minutes
Course Cookie Recipes, Desserts
Cuisine American
Servings 18
Calories 164 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper and set aside.
  • In a large mixing bowl, stir together flour, baking soda, salt, and nutmeg. Set aside.
  • In a small mixer bowl, using an electric mixer on medium speed, beat butter till creamy. Add honey and continue to mix on medium speed until honey is well incorporated into the butter.
  • Add egg yolk and orange juice to the butter mixture and mix until well combined.
  • Add dry ingredients to wet ingredients and using the hand mixer on low speed, beat until well mixed, increasing mixer speed as more flour is incorporated.
  • Cover dough and chill for 3 hours.
  • Remove dough from fridge and shape into 1-inch balls. Dip cookie balls in egg white, then roll in chopped nuts.
  • Place cookie balls 2 inches apart on an un-greased cookie sheet.
  • Arrange four or five petals on top of each ball and press lightly.
  • Bake in 325 degree oven for 15-18 minutes or till done.
  • Remove from oven and cool on baking sheet 5 minutes. Transfer baked cookies to a wire rack and cool completely.

Notes

This recipe will make 36 cookies with 2 cookies per serving.

Nutrition

Serving: 2cookiesCalories: 164kcalCarbohydrates: 18gProtein: 2gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 24mgSodium: 92mgPotassium: 48mgFiber: 1gSugar: 8gVitamin A: 179IUVitamin C: 1mgCalcium: 9mgIron: 1mgNet Carbohydrates: 17g
Keyword Poinsettia Cookies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pecan Tassies

by 2 Comments

Pecan Tassies are bite sized miniature pies that have all the flavor of classic pecan pie in a perfectly portioned pastry shell. These mini desserts are easy to make and ideal for holiday gatherings or as part of a holiday dessert tray.

Pecan tassies on a plate.

Every year my mom makes these Pecan Tassies to send to my brother because they are his favorite holiday treat. I love them because you get just enough of a bite to not feel like you have had too much sweet all at once like you might get with a pecan pie! And, they are excellent with a cup of hot coffee or tea!

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Why You'll Love Pecan Tassies

Easy to Make: Simple steps and basic ingredients make these a stress-free dessert.

Bite-Sized Treats: Perfectly portioned for snacking or serving at gatherings.

Holiday Favorite: A crowd-pleaser that fits right in on any festive dessert table.

Ingredients

The crust is very basic, and cream cheese is used as part of the fat in the crust, giving it a unique flavor and great texture!

Ingredient lined up for cookies: butter, flour, cream cheese, chopped pecans, brown sugar, vanilla, melted butter, and large egg.
  • Unsalted butter
  • All purpose flour
  • Cream cheese
  • Chopped pecans
  • Brown sugar
  • Vanilla extract
  • Melted butter
  • Large eggs

See recipe card for quantities.

How to Make Pecan Tassies

Just a few ingredients and a few simple steps and you will have these tasty sweet mini pecan pies for snacking!

Butter and cream cheese in a large mixing bowl.
  1. Place butter and cream cheese in a large mixing bowl.
Creamed butter and cream cheese in a mixing bowl.
  1. Using a hand mixer, cream together and add flour, mixing until a firm dough takes shape.
Upclose image of cream cheese dough in mini muffin pan.
  1. Roll a tablespoon sized portion of dough into a ball, then place in muffin tin. Press dough around sides of cup using a tart shaper.
Pecan pie filling in a large bowl.
  1. In a medium bowl, mix together the egg, melted butter, brown sugar, vanilla extract, and pecans.
Mini muffin pan with dough filled with pecan filling.
  1. Spoon pecan filling into shaped tarts and bake for 25 minutes, until golden.
Upclose image of baked pecan tassies in a baking tin.
  1. Cool baked pecan tassies in the pan for 10 minutes, then loosen tarts with a knife if needed and transfer to cooling rack to complete cooling.

Hint: this tart shaper (affiliate link) does a quick job of forming the dough into the mini muffin pan!

Substitutions

  • Maple Syrup for Brown Sugar: use maple syrup instead of brown sugar for a natural sweetness and hint of maple flavor.
  • Walnuts or Almonds for Pecans: Swap the pecans with chopped walnuts or almonds for a different nutty flavor.
  • Vegan swaps: substitute this oil pie crust for the dough and swap out the butter for a plant based butter.

Hint: for a deeper caramel flavor, use dark brown sugar instead of light brown sugar.

Overhead image of pecan tassies on a red and green striped plate.

Variations

Looking for a few ways to make these mini pecan pies a little more special? Try some of the suggestions below:

  • Bourbon Pecan Tassies: Stir in a splash of bourbon to the filling for a warm, boozy kick that pairs perfectly with the pecans.
  • Chocolate Pecan Tassies: Add ½ cup mini chocolate chips into the filling for a decadent twist.
  • Spiced Pecan Tassies: Add a pinch of cinnamon, nutmeg, or cloves to the filling for a warm, spiced flavor perfect for fall.

See this low carb pecan pie coffee cake on my website!

Equipment

  • Mixing bowls
  • Electric mixer
  • Rubber scraper
  • Mini muffin pan: I use this 24 cup mini muffin pan (affiliate link) and bake all the tarts in one shot.
  • Tart shaper
  • Tablespoon
Upclose image of pecan tassies.

Storage

Store pecan tassies in an airtight container at room temperature up to 4 days. For longer storage, freeze up to 3 months.

Top tip

  • After pressing the dough into the mini muffin pan with the tart shaper, use your fingers to evenly fill the cup around the edges so the entire cup is lined with dough.
  • Don't overfill the tarts, fill them about ¾ of the way full to prevent spillage when baking.

Looking for other pecan studded recipes like this? Try these:

When you make these pecan tassies, 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 pecan tassies on a striped red and green plate.

Pecan Tassies

Shelby Law Ruttan
Pecan tassies are like mini pecan pies, but way easier to eat and just as delicious. They've got a buttery crust, a sweet, nutty filling, and are perfect for holidays, parties, or whenever you're craving something indulgent!
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Cook Time 30 minutes
Total Time 30 minutes
Course Desserts
Cuisine American
Servings 12
Calories 229 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the Tart Dough

For the Pecan Filling

Instructions
 

  • Preheat oven to 325 degrees F. Spray a 24 cup mini muffin pan with cooking spray and set aside.
  • In medium bowl, using a hand mixer, beat together butter and cream cheese until creamy. Mix in flour until soft dough forms.
  • Cover dough with plastic wrap and chill for 1 hour or till easy to handle.
  • After refrigeration, Shape dough into 1 inch balls. Press onto bottom and up sides of prepared mini muffin pan using a tart shaper.
  • In a large mixing bowl, using an electric hand mixer on medium speed, mix egg, butter, vanilla extract, brown sugar, and melted butter until well combined. Stir in pecan pieces
  • Fill each tart using a tablespoon until tart is about ¾ filled. Bake for 25-30 minutes or till done.
  • Cool slightly in pan. Remove tarts from pan and cool completely.

Notes

This recipe makes 24 pecan tassies. Two cookies equals 1 serving.

Nutrition

Calories: 229kcalCarbohydrates: 23gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 46mgSodium: 101mgPotassium: 66mgFiber: 1gSugar: 14gVitamin A: 386IUVitamin C: 0.05mgCalcium: 28mgIron: 1mgNet Carbohydrates: 22g
Keyword Pecan Tassies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Gingersnap Cookies

by 34 Comments

These gingersnap cookies are the perfect balance of warm spices, molasses, and a delightful crunch. Whether you're baking for the holidays or just craving a classic treat, these cookies are a must-try!

A stack of 4 gingersnap cookies on a white plate with a santa mug in the background.

These cookies were really delicious after they had cooled just a bit. Not too sweet and slightly chewy. The next day these cookies were definitely crisp and perfect for dunking. They are full of warm spices and perfect for Christmas cookie exchanges or gifting.

These gingersnap cookies have all the delicious flavor of my Nanny's Ginger Molasses Cookies but in a crispy crunchy form. Great for dipping in hot coffee, tea, or milk!

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Why You'll Love Gingersnap Cookies

Perfectly Spiced: the blend of ginger, cinnamon, and allspice creates a warm, cozy flavor.

Crispy Texture: their signature snap makes them irresistible with every bite!

Easy to Make: made with basic ingredients and simple steps mean anyone can bake them and are a fun cookie to make with little ones.

Ingredients

A few spices, a little butter, sugar, molasses and an egg are ingredients you likely already have on hand to make this delicious gingersnap cookie!

Prep bowls filled with cookie ingredients.
  • Unsalted butter
  • Granulated sugar
  • Molasses
  • Large egg
  • All-purpose flour
  • Baking soda
  • Ground ginger
  • Ground cinnamon
  • Allspice

See recipe card for quantities.

How to Make Gingersnap Cookies

Just a few easy steps and you will have warm, delicious snappy gingerbread cookies coming out of the oven!

A green bowl with wet ingredients creamed together.
  1. Mix together butter and sugar until creamy. Add egg, and molasses, mixing until light and creamy.
Wet and dry ingredients in a green mixing bowl.
  1. Mix together the flour, spices, and salt. Add to wet ingredients and mix until well combined.
Cookie dough, a bowl of white sugar, a cookie scoop and a parchment lined baking sheet.
  1. Using a small cookie scoop, shape dough into tablespoon sized balls.
A bowl of sugar with a cookie ball in the center of the bowl coated with the sugar.
  1. Coat cookie dough in sugar.
A glass pressing down on a sugar coated cookie dough ball on a parchment paper lined baking sheet.
  1. Place dough ball on parchment lined baking sheet and flatten to ½ inch thickness
Unbaked sugar coated gingersnap cookies on a parchment lined baking sheet.
  1. Step 6: Bake cookies at 350 degrees for 12 minutes, or until lightly browned.

Hint: use the bottom of a glass to help flatten out the gingersnap cookies into the perfect shape!

Substitutions

Granulated Sugar: replace with light brown sugar for a deeper, caramel-like sweetness.

Molasses: substitute with Grade A maple syrup or dark honey.

Allspice: use a mix of equal parts nutmeg and cloves for a similar spiced profile.

Variations

  • Spicy - add a couple dashes of cayenne pepper to the dry spice mixture
  • Chocolate-Dipped Gingersnaps: dip half of each cookie in melted dark or white chocolate, then sprinkle with crushed candy canes, sea salt, or holiday sprinkles for a festive twist.
  • Gingersnap Sandwiches: spread a layer of cream cheese frosting or chocolate buttercream between two cookies for a decadent treat.

Equipment

  • Large baking sheet
  • Parchment Paper
  • Mixing bowls
  • Cookie scoop
  • Electric mixer
  • Rubber scraper

Storage

Store gingersnap cookies in an airtight container at room temperature up to 5 days. For longer storage, store in the freezer up to 3 months.

Top tip

For a chewy cookie with crisp edges, bake the dough a little less time and press the ball a little thicker.

Looking for other recipes like this? Try these:

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

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

📖 Recipe

A stack of 4 cookies on a white plate.

Gingersnap Cookies

Shelby Law Ruttan
Crispy spiced cookies full of rich molasses flavor, these gingersnap cookies are a timeless favorite. Perfect for holiday baking or everyday snacking, they're easy to make and absolutely delicious!
No ratings yet
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Desserts
Cuisine American
Servings 24
Calories 104 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Place butter in a large bowl; beat with a mixer at medium speed until fluffy.
  • Gradually add ⅔ cup sugar, beating at medium speed until light and well blended. Add molasses and egg; beat well. Lightly spoon flour into dry measuring cups, and level with a knife.
  • Combine flour and the next 4 ingredients (through mace), stirring with a whisk. Gradually add flour mixture to butter mixture, stirring until well blended.
  • Divide dough in half. Wrap each portion in plastic wrap, and freeze for 30 minutes.
  • Preheat oven to 350°.Shape each portion of dough into 26 (1-inch) balls. Roll balls in remaining 3 tablespoons sugar, and place 2 inches apart on baking sheets coated with cooking spray. Flatten cookies with the bottom of a glass to ½-inch thickness.
  • Bake at 350° for 12 minutes or until lightly browned. Remove from pans, and cool completely on wire racks.

Nutrition

Calories: 104kcalCarbohydrates: 18gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 15mgSodium: 118mgPotassium: 69mgFiber: 0.4gSugar: 10gVitamin A: 100IUVitamin C: 0.04mgCalcium: 12mgIron: 1mgNet Carbohydrates: 17g
Keyword Gingersnap cookies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Greek Stuffed Mushrooms

by 1 Comment

Greek Stuffed Mushrooms are an easy to make main dish recipe that is low carb, hearty, and full of delicious flavor. Portobello caps are partially roasted then filled with a spinach, tomato, Kalamata olive, and feta cheese stuffing.

One roasted greek stuffed mushroom on a cream colored plate with a gold rim.

Serve these Greek Stuffed Mushrooms as a main dish, with a side of cauliflower fried rice. They reheat well in the microwave or oven and make a great leftover lunch option. With only 4 carbs per serving, this also makes a delicious low carb and keto friendly meal for vegetarians.

Why You'll Love Greek Stuffed Mushrooms

  • Healthy and nutritious: Mushrooms are rich in B-vitamins. They also contain minerals, protein, and antioxidants such as selenium and vitamin C. They also contain protein and fiber.
  • Packed with Flavor: The combination of spinach, feta, and olives brings bold Mediterranean flavors to every bite.
  • Easy to Make: With simple ingredients and minimal prep, this recipe comes together effortlessly.

Ingredients

Measuring cups and prep bowls with ingredients for mushroom recipe: spinach, grape tomatoes, black olives, feta cheese, and fresh basil.
  • Portobello mushrooms
  • Olive oil
  • Garlic
  • Spinach
  • Grape or cherry tomatoes
  • Feta cheese
  • Kalamata olives

Scroll to the bottom of this post for the recipe card with ingredient amounts.

Instructions

Mixing together melted butter and garlic.

Make garlic sauce

Mix together olive oil and minced garlic.

Brushing mushroom caps with butter and garlic mixture.

Season Mushroom

Brush olive oil mixture over both sides of mushroom caps.

Seasoned mushroom caps on roasting pan.

Pre-cook Mushroom

Place mushroom cap side up on baking sheet and bake for 8 minutes.

Adding filling to large mushroom cap.

Fill Mushroom

In a large bowl, mix together spinach, tomatoes, and feta cheese. Remove mushroom from oven and spoon filling into each mushroom cap. Bake 10 minutes longer.

Hint: When baking the mushroom caps with the filling, bake until the spinach and mushrooms begin to wilt and the mushroom has released water and begun to brown. This will ensure the vegetables are cooked through.

Equipment

Baking sheet, this is my favorite pan (affiliate link) I use to roast the portobellos on.

Tablespoon for scraping the gills from the mushroom cap and to scoop to fill the mushroom.

Mixing bowl to toss the filling ingredients together.

Paper towels to clean the mushroom.

Substitutions

  • Use a flavored olive oil to brush the mushroom cap instead of the oil and garlic mixture.
  • Substitute ½ cup chopped sun dried tomatoes for the cherry tomatoes.
  • Substitute chard for the spinach.
Portobello mushroom that is partially cooked and stuffed with spinach, tomato, feta and olive filling.

Variations

Spinach artichoke stuffed mushrooms: add ½ cup chopped artichoke hearts to the stuffing.

Chicken Greek Stuffed Mushroom: stir in 1 cup chopped grilled chicken for a protein boost.

Greek Orzo-Stuffed Mushrooms: stir in 1 cup cooked orzo with the spinach filling.

Top Tip

Portobello Mushrooms made mostly of water, and when cooking, most of that water is released and the mushroom shrinks in size. For this reason, when making stuffed mushrooms, I often pre-cook the caps for a little bit before adding the stuffing.

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

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

📖 Recipe

One large mushroom stuffed with spinach, grape tomatoes, feta cheese, and black olives.

Greek Stuffed Mushrooms

Shelby Law Ruttan
Enjoy savory Mediterranean flavors with our Greek Stuffed Portobello Mushrooms. Filled with spinach, feta cheese, and herbs, they're a delicious vegetarian option for any meal
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Side Dish
Servings 4
Calories 145 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 4 large portobello mushroom caps , gills and stems removed
  • 2½ tablespoons extra virgin olive oil divided
  • 1 clove garlic , minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup chopped spinach
  • ½ cup cherry tomatoes , quartered
  • ⅓ cup crumbled feta cheese
  • 2 tablespoons chopped kalamata olives
  • 1 tablespoons chopped fresh oregano

Instructions
 

  • Preheat the oven to 400° F. Combine 2 tablespoons of the olive oil, and garlic.
  • Place the mushroom cap side up on a baking sheet. Brush the mushrooms using a silicone pastry brush with the olive oil mixture. Bake the mushrooms for 8 minutes.
  • Combine the spinach, tomatoes, feta, olives, oregano, and the remaining olive oil in a medium bowl. Fill the mushrooms with the spinach mixture. Bake 10 minutes, or until the tomatoes begin to wilt.

Nutrition

Calories: 145kcalCarbohydrates: 6gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 11mgSodium: 512mgPotassium: 418mgFiber: 2gSugar: 3gVitamin A: 885IUVitamin C: 7mgCalcium: 98mgIron: 1mgNet Carbohydrates: 4g
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Marry Me Chicken - Slow Cooker Recipe

by Leave a Comment

This Marry Me Chicken recipe is made in the slow cooker and is a creamy, flavorful chicken recipe that's easy to make yet tastes like something from a fancy restaurant. Whether served over pasta, rice, or with a side of crusty bread, this dish satisfies every time.

Marry Me Chicken over pasta in a white bowl.

If you're looking to evoke a proposal, or just celebrate with your loved one, this recipe for Marry Me Chicken is a great meal to serve for special date nights, anniversaries, and even Valentine's day!

This recipe pairs well with Air Fried Asparagus or Air Fried Green Beans.

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Why You'll Love Marry Me Chicken

Easy to make: lets the slow cooker do the magic, just add all the ingredients and let it cook!

Rich delicious flavors: with sun-dried tomatoes, garlic, and a blend of cheeses, the sauce is creamy and packed with flavor.

Tender, Juicy Chicken: slow cooking keeps the chicken moist, soaking up all the flavors of the sauce.

Ingredients

The slow cooker takes all the work out of this most delicious recipe. All you need to add is a side of pasta or mashed potatoes to compliment!

Ingredients for chicken recipe.
  • Chicken breasts large, boneless, skinless
  • Oil (from jar of tomatoes)
  • Chicken bouillon seasoning
  • 2 cups water
  • All-purpose flour
  • Garlic powder
  • Black pepper
  • Italian seasoning
  • Paprika
  • Dried parsley
  • Sun dried tomatoes drained (reserve oil for recipe)
  • Salted butter
  • Fresh basil
  • Grated parmesan cheese

See recipe card for quantities.

Hint: Drain the oil from the sun dried tomatoes and reserve it to use for searing the chicken breasts. This will add a boost of flavor to the chicken.

How to Make Marry Me Chicken

Just a few easy steps and a few hours in the slow cooker will allow you to have a most delicious dinner with little effort.

Chicken breast sauteed in a cast iron skillet.
  1. Heat reserved oil in a large skillet. Add chicken breasts and sear on each side until browned.
Spices and broth in mixing bowl.
  1. In a small bowl, whisk together broth and seasonings to combine.
Seared chicken in slow cooker covered with broth, seasonings and sun dried tomatoes.
  1. Place seared chicken, broth mixture, and sun-dried tomatoes in slow cooker.
Cooked chicken breasts in a creamy sauce with sun dried tomatoes in a slow cooker.
  1. Cover and cook on low for 4 hours.

See recipe card below for complete instructions.

Hint: if you're in a hurry, you can skip the searing of the chicken breast and just place everything in the slow cooker.

Substitutions

Need to make some swaps? Below are some approved ways to do so.

  • Dairy-Free: Use a dairy-free cream and vegan Parmesan for a lighter, allergy-friendly version.
  • Chicken swap: If you're not in the mood for chicken, try pork chops or boneless turkey breasts.
  • Herbs: Switch up the herbs by adding fresh basil, rosemary, or even a touch of thyme for a unique twist.
Overhead image of Marry Me Chicken over top of pasta noodles in a white bowl.

Variations

Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe.

  • Spicy: Add a pinch of crushed red pepper flakes for a bit of heat if you love spice.
  • Veggie boost: For added color and nutrition, toss in baby spinach, mushrooms, or chopped bell peppers in the last hour of cooking.

See this tuscan version of this recipe on my website! (placeholder for in-content link)

Equipment

  • Slow Cooker: any size 4-quart or larger
  • Mixing Spoon
  • Measuring Spoons & Cups

Storage

Store leftover Marry Me Chicken in an airtight container in the fridge up to 4 days. To reheat, warm in a skillet over medium heat until warmed through.

Can be frozen for longer storage up to 3 months.

Bite shot of pasta with creamy sauce and chicken on a fork.

Top tip

  • Pat the Chicken Dry: Before searing the chicken, pat it chicken dry with paper towels. This helps it brown better and improves the sauce texture by reducing extra moisture.

Looking for other recipes like this? Try these:

When you make this slow cooker recipe for Marry Me Chicken, 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

Marry Me Chicken over cooked pasta in a white bowl.

Marry Me Chicken - Slow Cooker Recipe

Shelby Law Ruttan
This slow cooker Marry Me Chicken is a comforting, versatile dish that you'll want to make again and again. Whether you're serving it for a special occasion or a weeknight meal, it's bound to be a new favorite.
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Prep Time 15 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 25 minutes
Course Main Dish
Cuisine American
Servings 4
Calories 211 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 3 large boneless, skinless chicken breasts , sliced in half vertically to make thinner filets.
  • 2 tablespoons oil oil from jarred tomatoes
  • 2 teaspoons chicken bouillon seasoning
  • 2 cups water
  • 3 tablespoons flour
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon dried parsley
  • ⅓ cup sun dried tomatoes drained
  • 2 tablespoons salted butter
  • fresh basil for garnish
  • grated parmesan cheese for garnish

Instructions
 

  • Heat sun dried tomato oil in a large over medium heat. Add chicken filets and sear for 2-3 minutes on each side.
  • Stir the bouillon seasoning to the water with the and mix, then mix in the spices, followed by the flour.
  • Pour the mixture into the slow cooker, add the chicken, butter, and sun-dried tomatoes.
  • Cook on high for 4 hours. At the 3-hour mark, remove the chicken and whisk the sauce, add a teaspoon of flour at a time to thicken it if desired. Return the chicken to continue cooking for the last hour.
  • Serve over desired pasta and garnished with fresh chopped basil and parmesan.

Nutrition

Calories: 211kcalCarbohydrates: 11gProtein: 20gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 54mgSodium: 354mgPotassium: 662mgFiber: 2gSugar: 4gVitamin A: 156IUVitamin C: 6mgCalcium: 32mgIron: 2mgNet Carbohydrates: 9g
Keyword Marry Me Chicken, Slow Cooker Marry Me Chicken
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Churro Bites

by Leave a Comment

These Churro Bites are crispy on the outside with a soft, tender inside, tossed in a sweet cinnamon sugar coating. Made with simple ingredients this recipe brings the taste of churros made right in your own home, perfect for sharing or dipping!

A clear glass bowl full of churro bites dusted with cinnamon sugar.

Churro Bites are perfect for almost any gathering, and they're especially fun during holidays or celebrations. They're a hit at holiday parties, game nights, or casual gatherings since they're easy to grab, share, and dip.

During the winter holiday season, they fit right in with cozy treats and festive spreads. You can even add a seasonal twist by serving them with hot fudge, caramel sauce, or creamy hot chocolate.

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Why You'll Love Churro Bites

Crowd favorite: mini churros are a delicious bites perfect for parties, movie nights, or any gathering where finger foods are a must.

Fried Perfection: each churro bite has a beautifully crisp outside with a soft, fluffy center.

Dippable Fun: perfect for dunking in chocolate, caramel, or fruit sauces.

Ingredients

Ingredients for churro pastry: flour, sugar, shortening, salt, cinnamon, vanilla, water, and egg.
  • Sugar
  • Ground cinnamon
  • Shortening
  • Water
  • Granulated sugar
  • Salt
  • Flour 
  • Large egg
  • Vanilla extract
  • Oil for frying

Hint: use an oil that has a high smoke point such as peanut oil or vegetable oil.

See recipe card for quantities.

How to Make Churro Bites

Below is a visual of steps for making Churro Bites. Please see recipe card below for complete instructions.

Sugar and cinnamon combined in a glass dish.
  1. Step 1: Combine sugar and cinnamon in a shallow dish and set aside.
Choux dough in a saucepan with a wooden spoon.
  1. Step 2: In a medium saucepan over medium-high heat, melt the shortening with the water, 1 tablespoon of sugar, and ½ teaspoon of salt. Add the flour and stir vigorously over low heat until a soft lumpy dough forms. Remove and let cool for about 5 minutes.
Fully mixed choux dough.
  1. Step 3: Add the cooled dough ball to a large mixing bowl. Add the egg and vanilla and using a hand mixer, beat on medium-high speed for 30 seconds to incorporate.
Choux dough in piping bag.
  1. Step 4: Add the dough into a piping bag attached with a large open star tip.
Large pot with hot oil frying churro bites.
  1. Step 5: Heat oil in large skillet until 350 degrees F. Slowly squeeze out dough over the oil in the pan and cut off 1 to 2 inches of  the dough, carefully letting it drop into the oil. Turn the bites occasionally for about 2 minutes or until golden brown and crisp.
Freshly fried churro bites in dish tossed with cinnamon sugar.
  1. Step 6: Assemble and serve!

Hint: Use a thermometer (affiliate link) to make sure the oil is at the correct temp for frying to prevent under cooked or grease soaked churros.

Substitutions

Need to make a few swaps? Below are some tested exchanges that can be made for ingredients..

  • Sugar: Swap regular granulated sugar with coconut sugar for a different flavor profile.
  • Vanilla Extract: Almond extract or a splash of rum extract can add an interesting twist.
  • Shortening: Unsalted butter or margarine can replace shortening.

Variations

Feel like going against tradition? Try the suggestions below for a spicy twist or a sweet and salty flavor.

  • Spiced Churros: Add a pinch of nutmeg, cardamom, or pumpkin spice to the dough for a warming, fall-inspired twist.
  • Maple Bacon Churro Bites: Mix crumbled crispy bacon into the cinnamon-sugar coating for a sweet and savory flavor combo. You can also add a touch of maple syrup to the dough for an extra maple flavor.

Try these delicious apple fritter donut bites for another doughy treat!

Equipment

  • Shallow dish
  • Deep skillet
  • Medium saucepan
  • Wooden spoon
  • Large mixing bowl
  • Electric mixer
  • Piping bag
  • Star piping tip
  • Oil skimmer

Storage

Store leftover churro bites in an airtight container at room temperature up to 3 days.

Top tip

  • When mixing the egg into the dough, it is important to work fast so the dough doesn't cook the egg.

Looking for other tasty bite recipes like this? Try these:

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 bowl full of churro bites dusted with cinnamon sugar.

Churro Bites

Shelby Law Ruttan
These Churro Bites are crispy, bite-sized treats coated in cinnamon sugar and perfect for dipping. With simple ingredients and endless variations, they're ideal for parties, holidays, or satisfying any sweet craving in minutes.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Course Desserts
Cuisine Spanish
Servings 5
Calories 374 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a shallow dish, mix ¾ cup of sugar with 2 tablespoons of cinnamon, set aside.
  • In a medium saucepan over medium-high heat, melt the shortening with the water, 1 tablespoon of sugar, and ½ teaspoon of salt. Once boiling, add the flour and stir it vigorously with a wooden spoon over low heat until a soft lumpy dough forms. Remove and let cool for about 5 minutes.
  • Add the cooled dough ball to a large mixing bowl. Add the egg and vanilla to the dough and using a hand mixer, immediately beat on medium-high speed for 30 seconds to incorporate. It's important to work fast so the dough doesn't cook the egg.
  • Add the dough into a piping bag attached with a large open star tip.
  • Slowly squeeze out dough over the oil in the pan and cut off 1 to 2 inches of  the dough, carefully letting it drop into the oil. Turn the bites occasionally for about 2 minutes or until golden brown and crisp.
  • Remove the bites and place on a paper-towel-lined plate to drain. Repeat frying churro bites until the dough is used up. While one batch is frying, coat the cooked bites in the cinnamon sugar mixture and place on a separate plate.

Nutrition

Calories: 374kcalCarbohydrates: 52gProtein: 4gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 37mgSodium: 251mgPotassium: 46mgFiber: 1gSugar: 33gVitamin A: 56IUVitamin C: 0.03mgCalcium: 19mgIron: 1mgNet Carbohydrates: 51g
Keyword Churro Bites
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Air Fryer Broccolini

by Leave a Comment

Broccolini makes the perfect quick side dish, and this Air Fryer Broccolini recipe is one of the easiest ways to bring out it's naturally crisp and tender flavor. With just a few pantry ingredients, it cooks in minutes and comes out with lightly charred edges that taste like they came straight from the grill.

Plated air fryer broccolini on a white marble surface with lemon wedges and forks in the background

I love serving this simple vegetable dish on busy weeknights when I want something healthy, but don't have much time. It pairs so well with seafood, chicken, or pasta. If you've tried my Air Fried Asparagus, this recipe is another great way to put your air fryer to work.

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Why You'll Love This Recipe

Quick prep: ready in under 15 minutes with almost no cleanup.

Healthy choice: naturally low carb, keto friendly, and packed with nutrients.

Crispy edges: the air fryer gives broccolini that lightly roasted, restaurant style finish.

Versatile flavor: a squeeze of lemon brightens it, or add parmesan for a richer twist.

Key Ingredients

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

Raw broccolini, salt, pepper, and olive oil on a marbled surface.
  • Broccolini: a tender, soightly sweeter cousin of broccoli that cooks quickly and tastes great roasted.
  • Olive oil: helps crisp the stems and gives that golden finish.
  • Salt and black pepper: simple seasonings that enhance the natural flavor.
  • Lemon juice: optional, but adds freshness and balances the roasted flavor.

Ingredient Substitutions

  • Broccoli florets can be used if broccolini isn't available.
  • Avocado oil works in place of olive oil for high heat cooking.

Variations on Air Fryer Broccolini

  • Parmesan Broccolini: sprinkle grated parmesan cheese on top before serving.
  • Spicy Broccolini: add a pinch of red pepper flakes for heat.
  • Asian Inspired Broccolini: toss with sesame oil before air frying and sprinkle with soy sauce before serving.
Air Fryer Broccolini cooked in air fryer basket.

Tips for Perfect Air Fried Broccolini

  • Don't overcrowd: spread broccolini out so the air can circulate and crisp it evenly.
  • Flip halfway: turning the stalks ensures all sides cook with a slight char.
  • Serve immediately: air fried vegetables taste best hot and fresh.

How to Store and Reheat

Store leftover air fryer broccolini in an airtight container in the refrigerator up to 3 days. Reheat in the air fryer at 350°F for 3-4 minutes untl warmed through and crispy again.

Close up of bite of crispy air fryer broccolini with charred edges.

Serving Suggestions for Easy Side Dishes

Air Fryer Broccolini is a versatile side that pairs with almost anything. Try it with Air Fryer Rotisserie Chicken or serve it alongside General Tso's Tofu for a quick weeknight dinner. It's also delicious with Air Fryer Cod or next to Miso Maple Salmon.

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

Plated serving of crispy air fryer broccolini on a white dish.

Air Fryer Broccolini

Shelby Law Ruttan
This Air Fryer broccolini is quick, healthy, and perfectly crispy with tender stalks and charred tips. A fresh squeeze of lemon makes it irresistible.
No ratings yet
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Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 110 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 pound broccolini , leaves removed and stems trimmed
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon Lemon juice , optional

Instructions
 

  • Place prepared broccolini in a medium bowl. Add olive oil, salt and pepper. Toss until well combined.
  • Transfer broccolini to the air fryer basket and air fry for 12 minutes on 375 degrees Fahrenheit. Make sure to flip the broccolini over halfway.
  • Remove air fried broccolini from the basket and sprinkle with lemon juice, if using.

Nutrition

Calories: 110kcalCarbohydrates: 8gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 324mgPotassium: 6mgFiber: 1gSugar: 3gVitamin A: 2002IUVitamin C: 106mgCalcium: 81mgIron: 1mgNet Carbohydrates: 7g
Keyword Air Fryer Broccolini, air fryer vegetables, broccolini side dish, Crispy Broccolini, easy broccolini recipe, Roasted Broccolini air fryer
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Almond Filled Cookies

by 27 Comments

These Almond Filled Cookies are made with a buttery shortbread dough wrapped around a sweet almond paste. Once baked to perfection and cooled, they're dipped in an sweet almond glaze and finished off with sprinkles making them a great cookie for holidays and other celebrations.

A white snowflake plate with 3 almond filled cookies that are glazed and topped with colored sprinkles.

These cookies have are simple to make but the flavor is anything but basic! Rich, nutty, buttery, and with just the right amount of sweetness, they're a treat you'll crave any time of year.

This was inspired by my love of almond filling in my King cake recipe on this site. and pairs well with this amazing Amaretto coffee recipe.

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Why You'll Love Almond Filled Cookies

Almond Lovers' Dream - The almond paste filling, almond-flavored glaze, and hint of crunch from the sprinkles make these cookies a triple almond threat.

Great for Gifting - These cookies are pretty and durable, making them the perfect treat to share with friends and family during the holiday season.

Last-Minute-Friendly - Since they don't need complicated chilling or assembly, you can whip them up when you want something special without the wait.

Ingredients

The shortbread cookie dough couldn't be more simple! Flour, sugar, butter and vanilla come together to make a super buttery shortbread and the almond filling is as easy as opening a tube of almond paste.

Overhead images of prep bowls filled with cookie ingredients: flour, granulated sugar, powdered sugar, vanilla extract, milk, butter, and almond paste.
  • All purpose flour
  • Butter
  • Granulated sugar
  • Powdered sugar
  • Vanilla extract
  • Almond paste

See recipe card for quantities.

How to Make Almond Filled Cookies

Almond filled cookies are so easy to make! Just follow the simple steps below:

Confectioner sugar, granulated sugar, and butter in a mixing bowl.

Cream butter and sugar

Place butter and sugars in a medium bowl, and mix together using an electric hand mixer until creamy.

Shortbread cookie dough in a mixing bowl.

Make the dough

Mix in the the flour and milk using the hand mixer on low speed, until a dough is formed.

Teaspoon sized balls of almond paste in a bowl with a chunk of almond paste to the right and a teaspoon full of paste in front.

The almond filling

Portion the almond paste out into 30 equal pieces.

Rolled cookie dough with almond paste in the thumbprint hole.

Roll a tablespoon of cookie dough in your hands to shape a ball. Make a dent in the center of the ball and place one almond paste ball in the center. Enclose the almond paste and roll dough into a ball.

Unbaked balls of shortbread cookie dough filled with almond paste on a baking sheet.

Prepare for baking

Place cookie dough balls on an ungreased baking sheet leaving about in inch between each cookie ball.

Baked almond filled cookies on a baking sheet.

Bake the cookies

Bake cookies at 375 for 13 minutes, or until lightly golden brown.

Glaze ingredients: powdered sugar, milk, almond extract.

Make the glaze

Mix together the powdered sugar, almond extract, and milk, until a smooth glaze is formed.

Almond filled cookies that are glazed and topped with colored sprinkles on a wire rack.

Glaze the cookies

Dip the top of each cookie into the almond glaze then place on a wire rack and sprinkle with sprinkles. Allow glaze to dry completely before storing.

Hint: place a sheet of aluminum foil beneath the cooling rack to catch any glaze that drips off the cookie.

Substitutions

Below are some substitutions that will work for ingredients you don't have on hand.

  • Almond paste - Marzipan can be used in place of almond paste.
  • Make it boozy - substitute amaretto liquor for the milk for a boozy bite!
  • Date filled - wrap the cookie dough around a small, pitted date instead of the almond paste.

Variations

Below are a few ways to make these almond filled cookies in different ways!

  • Chocolate-Dipped - Dip these cookies in melted chocolate instead of the almond glaze for a chocolate almond treat.
  • Fruit Twist - Add a small spoonful of raspberry or apricot jam instead of the almond paste for a fruity pop that plays perfectly with the almond flavor.
  • Nut Crust - Roll the dough in finely chopped almonds before baking for a little extra crunch. Drizzle the baked cookies with the glaze instead of dipping them in it.
  • Spice It Up - Add a sprinkle of cinnamon to the dough to give the cookies a warm, spicy edge that's perfect for the holiday season.

See this Raspberry Thumbprint with Almond Glaze on my other website!

A white snowflake plate with 3 almond filled cookies that are glazed and topped with colored sprinkles.

Equipment

  • Baking Sheet
  • Mixing bowls
  • Electric hand mixer
  • Rubber scraper
  • Cookie scoop
  • Teaspoon

Storage

Store cookies in an airtight container at room temperature up to 4 days. Can be stored in the freezer up to 3 months. Thaw before serving.

Top Tip

  • Glaze When Cool - Wait until the cookies have cooled completely before dipping them into the glaze. This keeps the glaze smooth and prevents it from running.
  • Store in Layers - If you're stacking these for storage, use parchment paper between layers to keep them from sticking together.
A white snowflake plate with one almond filled cookies cut in half to show the almond filling baked inside.

Looking for other recipes like this? Try these:

When you make this Almond Filled Cookie 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 white snowflake plate with 3 almond filled cookies that are glazed and topped with colored sprinkles.

Almond Filled Cookies

Shelby Law Ruttan
These almond-filled cookies feature a buttery shortbread dough wrapped around sweet almond paste, then dipped in a smooth almond glaze and topped with sprinkles. Perfectly rich and nutty, they're a delightful treat for any occasion!
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Course Cookie Recipes
Cuisine American
Servings 30
Calories 170 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the Cookies:

For the Glaze:

Instructions
 

  • Preheat oven to 375.  In a large mixing bowl, add butter and sugars. Mix on medium speed until butter mixture is creamy and smooth.
  • Add the flour and milk to the sugar mixture and mix at medium-high speed until a semi stiff dough has formed.
  • Scoop about ¾ teaspoon of almond paste and roll into a ball shape. Do this with all of the almond paste. You should have 30 pieces.. 
  • Using a tablespoon, scoop out a tablespoon of dough. Shape dough into a ball. Make an indent in the center of the dough and place almond place in center. Shape dough around the almond paste, enclosing completely.
  • Place cookie dough balls on baking sheet and bake 13 minutes, or until cookies are set and lightly golden brown.  Remove from cookie sheet and cool completely.
  • Make glaze and and dip top of cooled cookie into glaze. Place on wire rack and sprinkle with decorator sugars. Allow glaze to dry completely before storing.

Nutrition

Calories: 170kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 17mgSodium: 3mgPotassium: 43mgFiber: 1gSugar: 12gVitamin A: 196IUVitamin C: 0.01mgCalcium: 20mgIron: 1mgNet Carbohydrates: 22g
Keyword Almond Filled Cookies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Browned Butter Cookies with Chocolate and Pecans

by 13 Comments

If you're a fan of cookies that have that perfect balance between sweet and savory, chewy and crispy, this recipe for Browned Butter Cookies with chocolate chunks and pecans is what you need! We're taking classic chocolate chip cookies up a notch with browned butter, dark chocolate chunks, and a sprinkle of Celtic sea salt.

Three Browned Butter Chocolate Chip Cookies topped with celtic sea salt stacked on a floral china plate.

Browned butter gives these cookies a deep, nutty flavor, while the dark chocolate and sea salt add just the right level of indulgence and complexity. I love the caramel-like flavor from the browned butter blending with melty dark chocolate chunks finishing with a pop of sea salt.

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Why You'll Love Browned Butter Cookies

  • Super Rich Flavor: The browned butter adds a caramel, almost nutty undertone that just screams luxury with every bite.
  • Perfect Sweet & Salty Balance: Celtic sea salt on top balances out the sweetness and makes each bite insanely addictive.
  • Crowd-Pleaser: These cookies will be a hit wherever you take them. Perfect for Christmas cookie trays, snacking, and game day parties.

Ingredients

The secret to these chocolate chips cookies is the golden browned butter! It adds a deep and rich nutty flavor that is hard to resist! Below are the ingredients you will need to make this cookie recipe.

Prep bowls with ingredients for cookies: flour, baking soda and powder, brown sugar, browned butter, vanilla, egg, chocolate chips, pecans, and sea salt.
  • Butter
  • Brown sugar
  • Vanilla extract
  • Large egg
  • Baking powder
  • Baking soda
  • All purpose flour
  • Pecan pieces
  • Dark chocolate chunks
  • Celtic sea salt (optional)

See recipe card for quantities.

How to Make Browned Butter Cookies

Just a few simple steps and a short bake time brings the most flavorful delicious cookie! See below for a visual how to!

Sugar and brown butter mixted together in a green mixing bowl.
  1. Step 1: combine browned butter and brown sugar until well combined.
Mixed wet ingredients in a wet bowl.
  1. Step 2: whisk in egg and vanilla until combined.
Adding dry ingredients to wet ingredients.
  1. Step 3: in a medium bowl mix together flour, baking powder, and baking soda. Add to wet ingredients.
Browned butter cookie dough in a green mixing bowl with a wooden spoon in the bowl next to the dough..
  1. Step 4: stir all of the dry ingredients into the wet until a dough forms.
A green mixing bowl with cookie dough, chocolate chunks, and pecan pieces.
  1. Step 5: add chocolate chunks and pecan pieces and stir to combine.
Browned butter cookie dough on parchment paper with chocolate chunks and celtic sea salt on top of the dough ball.
  1. Step 6: using a cookie scoop, portion dough balls on parchment lined baking sheet. Bake 13 minutes, until lightly browned.

Hint: Flatten the cookies slightly with the palm of your hand after scooping onto the baking sheet. Top with a couple extra chocolate chunks for aesthetics.

A photo of a child smiling and leaning on a table with a cookie sheet lined with parchment paper and cookie dough balls on the cookie sheet.

Substitutions

Don't have an ingredient, or want to make these cookies a little healthier? Follow the suggestions below for some tried and true options!

  • Browned butter: If you don't want to brown the butter, you can use regular melted butter. The flavor won't be as nutty, but the cookies will still taste amazing!
  • Chocolate: Swap the dark chocolate chunks for milk chocolate or semi-sweet.
  • Brown Sugar: make this with coconut sugar for an unrefined sugar swap.
Browned Butter Chocolate Chip Cookies on a cooling rack.

Browned Butter CookieVariations

Just a few subtle changes can give you a whole new flavor profile that will still complement the original cookie, check out the ideas below for one you may like to try.

  • Coffee Kick: Include a teaspoon of coffee powder to the cookie dough to enhance chocolate flavors.
  • Cinnamon twist: Include a teaspoon of cinnamon to the dry ingredients for a touch of sweet warmth that complements the browned butter.
  • Orange Zest: Add some orange zest to the mixture for a citrusy note.

See this butter pecan shortbread cookies on my website!

Storage

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, can be placed in the freezer container up to 3 months.

Top tip

Brown the butter carefully: Keep an eye on it! Brown butter can go from perfection to burnt fast, so stir constantly over low heat and watch for that golden-brown color.

Browned Butter Chocolate Chip Cookies on a plate with a bite taken out of one cookie.

Pairing

Nothing goes better with a browned butter chocolate chip cookie than a tall, cold glass of milk! However, don't limit yourself! These are excellent with a cup of hot coffee or tea, and even go great with a glass of dry red wine! (making these the perfect party sweet treat!

More Recipes You'll Love

Looking for other delicious recipes like these browned butter cookies? You'll want to try my Banana Bread with Browned Butter and these Butter Pecan Shortbread Cookies. And, if you're looking for another fun way to use your favorite mix ins, you can't go wrong with my classic Chocolate Chip Cookies or Brown Butter M&M Blondies.

When you make this browned butter cookie 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

Three Browned Butter Chocolate Chip Cookies topped with celtic sea salt stacked on a floral china plate.

Browned Butter Chocolate Chip Cookies

Shelby Law Ruttan
Rich and nutty browned butter chocolate chip cookies made with melty dark chocolate chunks and chopped pecans, then topped with a sprinkle of Celtic sea salt. These cookies combine nutty, caramel-like flavors with a perfect balance of sweet and salty, plus a delicious crunch from the pecans. A next-level treat that's easy to bake and impossible to resist!
No ratings yet
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Desserts
Cuisine American
Servings 24
Calories 131 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a large bowl, mix browned butter with brown sugar until combined.
  • Using a hand whisk, mix in egg and vanilla extract until well combined.
  • In another large bowl, mix together flour, baking soda, and baking powder.
  • Add dry ingredients to wet ingredients, stirring until dough forms.
  • Stir in chocolate chunks and chopped pecans.
  • Scoop dough with small cookie scoop and flatten some after  placing cookie on baking sheet.
  • Sprinkle with grey sea salt.  Bake 10 minutes or until cookie is set.

Notes

 
 
 

Nutrition

Calories: 131kcalCarbohydrates: 14gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 18mgSodium: 56mgPotassium: 59mgFiber: 1gSugar: 7gVitamin A: 133IUVitamin C: 0.02mgCalcium: 17mgIron: 1mgNet Carbohydrates: 13g
Keyword Browned Butter Chocolate Chip Cookies, Browned Butter Cookies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Butternut Squash Galette

by 2 Comments

This Butternut Squash Galette with Caramelized Onions brings the flavors of fall to you wrapped in a buttery, flaky pastry dough. Roasted butternut squash is tossed with sweet and spicy caramelized onions, Havarti cheese, and fresh sage and then baked until golden brown.

One slice of Butternut Squash Galette on a black plate with the rest of the galette blurred in the background.

I love how this recipe comes together with simple ingredients yet looks like something special from a bakery. It reminds me of my mom's savory pies, but with a lighter more modern twist. If you enjoy my Butternut Squash Enchiladas, you'll find this recipe just as inviting.

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Why You'll Love Butternut Squash Galette

Seasonal flavor - Butternut squash, sage, and a little heat from the cayenne is like a sweet and spicy taste of fall in every bite. 

Creamy cheese - Havarti cheese melts beautifully and gives the galette a mild, creamy richness that's irresistible.

Rustic style - simple, yet fancy, yet It looks gourmet, and you don't need a culinary degree to pull this off.

Key Ingredients for Butternut Squash Galette

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

A bowl of cubed butternut squash.
  • Butternut squash: roasted til tender for sweet, nutty flavor.
  • Caramelized onions: adds depth and a hint of sweetness
  • Havarti cheese: melts into creamy, mild layer that ties everything together.
  • Fresh sage: earthy and aromatic, perfect for fall baking.
  • Pie crust: the crisp, golden base that holds all the goodness.

How to Assemble RoastedButternut Squash Tart

Butternut squash cubes on large baking sheet.

Step 1

Roast butternut squash on a large foil lined baking sheet in the oven.

caramelizing onions

Step 2

While squash is roasting, caramelize onions in a large skillet.

Butternut squash galette filling in mixing bowl.

Step 3

Combine butternut squash filling ingredients together in a large bowl.

Adding butternut squash filling to pie crust.

Step 4

Place squash mixture in center of pie crust that has been rolled out onto parchment paper.

Wrapping the pie crust around the butternut squash filling.

Step 5

Fold sides of pie crust inward to cover filling. A small amount of filling in the center will be exposed. Bake as instructed.

Ingredient Substitutions

  • Swap Havarti with Gruyere or Fontina for similar creaminess.
  • Use sweet potatoes in place of butternut squash.
  • Try thyme instead of sage for a different herbal note.
Upclose image of baked butternut squash galette on a wooden cutting board.

Variations on Butternut Squash Galette

  • Add a handful of baby spinach before folding the crust for extra greens.
  • Make it a goat cheese galette by swapping in creamy goat cheese.
  • Add some crispy bacon to the filling for a smoky savory touch.

Butternut Squash Galette Top Tips

  • Roast the squash until lightly caramelized for the best flavor.
  • Slice onions thinly and cook them slowly to get a rich golden color.
  • Keep the pie crust cold before baking for flaky, crisp results.
A slice of butternut squash galette on a black plate

How to Store and Reheat

Refrigerate leftovers in an airtight container for up to 3 days. Reheat slices in a 350°F oven until warm and crisp.

Serve with...

Serve this butternut squash galette with a fresh salad and Italian Vinaigrette for a light meal. For heartier pairings, serve along Garlic Butter Steak Bites or a warm bowl of Green Bean Soup. A Pumpkin Pie Pudding Dessert makes the perfect dessert pairing.

More Easy Dinner Recipes You'll Love

If you enjoy this galette, you might also like my Slow Cooker Chuck Roast, Butternut Squash Lasagna, Zucchini Noodle Lasagna, and Cowboy Cornbread Casserole.

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

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

📖 Recipe

One slice of butternut squash galette on a black plate.

Butternut Squash Galette with Caramelized Onions

Shelby Law Ruttan
This butternut squash galette is a rustic free-form pie filled with roasted squash, caramelized onions, creamy cheese, and fresh herbs. It's the perfect seasonal dish for fall gatherings or a cozy dinner at home.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course lunch
Cuisine American
Servings 4
Calories 466 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 4 cups diced butternut squash
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large onion thinly sliced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoons brown sugar
  • ¼ teaspoon cayenne
  • ¾ cup diced havarti cheese
  • 1½ teaspoons chopped fresh sage leaves
  • 1 pie crust

Instructions
 

  • Preheat oven to 375°F. Spread the diced butternut squash onto a large foil lined baking sheet. Drizzle with the olive oil and season with the salt and pepper. Bake for 35 minutes, stirring occasionally or until butternut squash is tender.
  • In a large skillet over medium heat, melt the butter until bubbly. Add the onions and cook over low heat for 20 minutes, stirring occasionally. Sprinkle with cayenne pepper and brown sugar at the end of cooking time and toss to coat.
  • In a large mixing bowl, combine the butternut squash, caramelized onions, cheese, and fresh sage.
  • Place the pie crust on parchment paper and roll the dough into a 12 inch round. Transfer the pie crust to the baking sheet. Spread the squash mixture over the center of the dough, leaving a 1 ½-inch border.
  • Fold the border over the squash mixture, pleating the edge to make it fit. The center will be open. Bake for 45 minutes, or until the pie crust is golden brown.

Video

Nutrition

Serving: 1gCalories: 466kcalCarbohydrates: 43gProtein: 10gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.5gCholesterol: 34mgSodium: 968mgPotassium: 617mgFiber: 5gSugar: 7gVitamin A: 15280IUVitamin C: 32mgCalcium: 222mgIron: 2mgNet Carbohydrates: 38g
Keyword Butternut Squash and Caramelized Onion Galette, Butternut Squash Galette, fall savory pie, roasted butternut squash tart, rustic butternut squash pie, savory galette recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pumpkin Cake Roll

by 10 Comments

Fall is all about cozy vibes, and what better way to embrace the season than with a delicious Pumpkin Cake Roll? This dessert is not only stunning but also packed with flavor. The cake is light and fluffy, while the maple bourbon cream filling adds a rich, decadent twist.

Slices of Pumpkin Cake Roll with Maple Bourbon Cream on a wooden board sprinkled with confectioner's sugar.

Next to pumpkin pie, pumpkin cake rolls have been a part of my Thanksgiving desserts for as long as I can remember. There is something special about the moist cake filled with a sweet cream filling, especially when it's flavored with a touch of bourbon and sweetened with maple syrup!

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Why You'll Love Pumpkin Cake Roll

Perfect for Fall: The warm pumpkin spice pairs perfectly with the sweet, bold notes of bourbon and maple in the cream filling.

Light & Fluffy: The cake's soft texture is so satisfying, and it rolls up into the perfect bite of both cake and cream.

Perfect for Entertaining - This pumpkin dessert is both festive and crowd-pleasing, ideal for holiday gatherings or special occasions.

Ingredients

This pumpkin spice cake roll uses classic ingredients like all-purpose flour, baking soda, pumpkin puree, and pumpkin pie spice for a soft, spiced cake. The filling combines cream cheese, butter, bourbon, and pure maple syrup for a rich, flavorful cream.

Pouring pumpkin cake batter onto the lined sheet pan.
  • All-purpose flour
  • Baking soda
  • Baking powder
  • Pumpkin Pie Spice
  • Salt
  • Large eggs
  • Granulated sugar
  • Pumpkin Puree
  • Powdered sugar
  • Cream cheese 
  • Butter 
  • Bourbon
  • Pure maple syrup

See recipe card below for ingredient amounts and complete instructions.

How to Make Pumpkin Cake Roll

Sponge cake with bourbon maple cream filling spread over the top.

FOR THE CAKE

  1. Preheat oven to 375. Spray a jelly roll pan with cooking spray, then line with parchment paper. Spray the top of the parchment paper with more cooking spray.
  2. Combine flour, baking powder, baking soda, pumpkin pie spice and salt in a small bowl.
  3. Prepare cheesecloth or cotton kitchen towel by sprinkling with confectioners sugar.
  4. Beat eggs and sugar in large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread onto prepared pan.
  5. Bake for 15 minutes or until top of cake springs back when touched. Immediately turn cake onto prepared towel.
  6. Peel off paper and roll cake and sugar dusted towel together, starting on the narrow end. Cool.

FOR THE FILLING

  1. In a large bowl, mix together cream cheese, 1 cup confectioners sugar, butter, maple syrup, and bourbon iuntil smooth.
  2. Carefully unroll cake and spread with cream cheese filling using a spreader. Re-roll cake and wrap in plastic wrap. Refrigerate at least one hour.
  3. To serve, slice cake and serve with dusted with powdered sugar before serving.
Cake Roll filled with cream and wrapped in plastic warp.

Substitutions

Maple Syrup: If you're not into bourbon, you can use straight maple syrup or even honey for a different flavor.

Pumpkin Spice: Don't have pumpkin spice? You can create your own blend with cinnamon, nutmeg, and ginger.

Gluten-Free Flour: Swap the all-purpose flour for a gluten-free blend to accommodate dietary needs.

Fully assembled pumpkin cake roll on a cutting board.

Top Tips

  • Line your jelly roll pan (12 x 17) with parchment or wax paper to assist in easy removal of the cake.
  • Make sure you have a cotton towel that is large enough for your cake to lie flat on.
  • Be generous with the confectioner's sugar coating on your towel. If you don't use enough, your cake may stick to the towel.
  • Use the towel as a guide when rolling the cake back up.
  • Be patient! Let it cool completely before doing any assembly. If you aren't and you assemble too quickly, your filling will melt!
Cut cake slices dusted with confectioners sugar on a wooden cutting board.

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

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

📖 Recipe

Pumpkin cake roll featured image.

Pumpkin Cake Roll with Maple Bourbon Cream

Shelby Law Ruttan
Get ready to impress with this Pumpkin Cake Roll filled with maple bourbon cream! It's the ultimate fall dessert-fluffy, flavorful, and totally customizable for any occasion.
4.50 from 8 votes
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Desserts
Cuisine American
Servings 12
Calories 272 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the Cake:

For the Filling

Instructions
 

FOR THE CAKE

  • Preheat oven to 375. Spray a jelly roll pan with cooking spray, then line with parchment paper. Spray the top of the parchment paper with more cooking spray.
  • Combine flour, baking powder, baking soda, pumpkin pie spice and salt in a small bowl.
  • Prepare cheesecloth or cotton kitchen towel by sprinkling with confectioners sugar.
  • Beat eggs and sugar in large mixing bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread onto prepared pan.
  • Bake for 15 minutes or until top of cake springs back when touched. Immediately turn cake onto prepared towel.
  • Peel off paper and roll cake and sugar dusted towel together, starting on the narrow end. Cool.

FOR THE FILLING

  • In a large bowl, mix together cream cheese, 1 cup confectioners sugar, butter, maple syrup, and bourbon iuntil smooth.
  • Carefully unroll cake and spread with cream cheese filling using a spreader. Re-roll cake and wrap in plastic wrap. Refrigerate at least one hour.
  • To serve, slice cake and serve with dusted with powdered sugar before serving.

Nutrition

Calories: 272kcalCarbohydrates: 39gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 76mgSodium: 220mgPotassium: 87mgFiber: 1gSugar: 31gVitamin A: 2557IUVitamin C: 1mgCalcium: 44mgIron: 1mgNet Carbohydrates: 38g
Keyword Pumpkin Cake Roll
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Amaretto Coffee

by 12 Comments

Amaretto coffee is a simple yet indulgent drink that combines rich coffee, velvety heavy cream, and the nutty sweetness of Amaretto liqueur. It's the perfect cozy treat, whether you're unwinding after dinner or enjoying a quiet weekend morning.

Amaretto Coffee in a footed crystal mug.

Today I'm going to talk about three of my favorite things!  Coffee, Amaretto, and Cream. This recipe was inspired by my Irish Coffee recipe, and the ingredients just happen to create this awesome after dinner or cold fall afternoon drink!

Why You'll Love Amaretto Coffee

Cozy Almond Flavor: The warm, nutty flavor of Amaretto pairs perfectly with rich coffee, giving you a comforting drink that feels like a cozy hug in a mug.

A Sweet Kick: The subtle sweetness of Amaretto adds just the right amount of flavor without needing extra sugar, making it a delicious treat any time of day.

Perfect for Relaxing: Whether you're winding down after dinner or just want to enjoy a quiet moment, Amaretto coffee has a smooth, mellow vibe that's great for relaxing.

Ingredients

Almond Coffee Cream
  • The Booze - Amaretto flavored liquor.  It's one of my favorite liquors ever.  I especially love this DISARONNO liquor.  Just open the bottle and take a deep whiff.  The almond scent is enough to make you feel comfy.  This is the time of year that I start to want something to warm me up.  Especially when we are expecting a bit of snow to hit the ground. 
  • Hot Brewed Coffee - use your favorite coffee brand
  • The Cream -Being a farmer's daughter, it's very important to me that when I drink my coffee, I add real cream to it. I have used non-dairy creamer, and while I don't hate it, my favorite thing in the world is heavy cream. I love it whipped, used in recipes, or added to my coffee. A little will go a long way and it's the best thing ever.

How to Make Amaretto Coffee

Pouring coffee into a crystal footed coffee mug.

Step 1

Pour hot coffee into mug.

Pouring heavy cream into coffee mug with coffee.

Step 2

Add heavy cream and stir.

Pouring amaretto into coffee with cream.

Step 3

Top off coffee with heavy cream with a shot of amaretto liquor.

Equipment

  • Coffee maker
  • Coffee mugs
  • Shot glass or measuring cup

Hint: I absolutely LOVE my Ninja coffee maker! (affiliate link)

Substitutions

Non-dairy version: swap out cashew milk for the heavy cream for a dairy free version that still is creamy and delicious.

Caffeine free: swap out regular coffee for a decaffeinated coffee.

Liquor swap: substitute a hazelnut, coffee, or Irish cream flavored liquor for the amaretto.

Hint: want an even more intense amaretto coffee drink? Swap out this homemade almond coffee creamer for the heavy cream!

Variations

Maple Amaretto Coffee: stir in a tablespoon of maple syrup for a sweeter twist on your coffee.

Amaretto Mocha: Add a spoonful of chocolate syrup to your Amaretto coffee for a rich, chocolate almond twist.

Amaretto Cinnamon Spice: Sprinkle in a pinch of cinnamon and nutmeg for a warm, spiced flavor that complements the nutty Amaretto perfectly.

A footed coffee mug filled with amaretto coffee.

Looking for other recipes like this? Try these:

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

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

📖 Recipe

Featured image for amaretto coffee.

Amaretto Coffee

Shelby Law Ruttan
Enjoy a delightful blend of rich coffee and creamy heavy cream, enhanced with a splash of sweet Amaretto liqueur. This Amaretto coffee recipe is perfect for cozy evenings or a special treat anytime.
5 from 1 vote
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Prep Time 5 minutes
Total Time 5 minutes
Course Beverages
Cuisine American
Servings 1 serving
Calories 184 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • ¾ cup hot coffee
  • 1 tablespoon heavy cream
  • 1½ ounces Amaretto

Instructions
 

  • Pour hot coffee into coffee mug.
  • Stir heavy cream and amaretto into coffee.

Nutrition

Calories: 184kcalCarbohydrates: 14gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 17mgSodium: 11mgPotassium: 114mgSugar: 14gVitamin A: 221IUVitamin C: 0.1mgCalcium: 14mgIron: 0.1mgNet Carbohydrates: 14g
Keyword Almond Coffee, Almond Coffee Cream, Amaretto Coffee
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Baked Banana Doughnuts with Browned Butter Rum Glaze

by 8 Comments

If you've got some overripe bananas on the counter that are too mushy for your liking, these Baked Banana Doughnuts are calling your name! Imagine a fluffy, moist banana-flavored doughnut topped with a buttery, rich rum glaze-perfect for breakfast, brunch, or just a mid-day treat. They've got all the banana bread vibes you love but in a fun, doughnut-shaped twist.

A single baked banana doughnut on a blue plate topped with butter rum icing.

Baked doughnuts are a fun way to have a healthier treat without the added fat from deep frying. From plain vanilla cake donuts to deep dark rich mocha donuts, baking is a great way to enjoy super moist and fluffy treats!

Why You'll Love Baked Banana Doughnuts

Perfect Use for Overripe Bananas: You don't have to throw out those spotty bananas! This is a great way to transform them into something delicious.

Browned Butter Rum Glaze: The star of the show! It's rich, nutty, and just a little boozy flavor in the icing.

Great for Anytime: Whether you want them for breakfast, brunch, dessert, or just a snack, these doughnuts fit any occasion.

Ingredients

  • All-purpose flour
  • Baking powder
  • Salt
  • Ground cinnamon
  • Brown sugar
  • Large eggs
  • Banana
  • Buttermilk
  • Coconut extract
  • Confectioners sugar
  • Butter
  • Dark rum

Hint: if you don't have buttermilk, use 1 tablespoon vinegar in place of 1 tablespoon of the milk.

Baked banana doughnuts on a cooling rack.

How to Make Baked Banana Doughnuts

  1. Preheat oven to 350 degrees. Lightly spray non-stick 6 count doughnut baking pan with cooking spray.
  2. Whisk together flour, baking powder, salt, and cinnamon, and set aside.
  3. In a small bowl, mash together the brown sugar, banana, sugar, buttermilk, egg, and coconut extract.
  4. Stir the wet ingredients into the dry until just combined.
  5. Fill pan donut pan three quarters of the way full in each well.
  6. Bake for 12 minutes or until golden and doughnut bounces back when slightly pressed.
  7. Let cool on cooling rack for 5 minutes. Remove from pan and let cool completely before frosting.
  8. To make the glaze, melt butter on stove top over low heat. Continue to cook (watch this carefully or it will burn) until butter just begins to form brown specks. Remove from heat.
  9. Add ½ cup of powdered sugar to the butter. Stir, mixture will be dry and crumbly. Add rum, 1 tablespoon at a time. Add remaining sugar until it becomes of easily spreading and/or dipping consistency - whatever your preference.

Equipment

  • Donut baking pan
  • Mixing bowls
  • Wooden spoon
  • Piping bags
  • Scissors
  • Cooling rack
Baked donut broken in half on a blue plate.

Substitutions

Rum swap: For a booze free version, you can use a teaspoon of rum extract and substitute milk for the rum in the icing.

All-Purpose Flour: You can swap it out for whole wheat flour for a slightly nuttier taste and a bit more fiber. Just note they might be a tad denser.

Flavoring: substitute vanilla extract for the coconut extract in the doughnut batter.

Variations

Chocolate Chip Banana Doughnuts: Stir in a handful of mini chocolate chips to the batter for pockets of melty chocolate in each bite.

Nutty Banana Doughnuts: Add chopped walnuts or pecans for a bit of crunch.

Banana-Nut Doughnut Sandwiches: Slice the doughnuts in half and fill with a smear of nut butter and sliced bananas for a decadent brunch treat.

Top Tips

Use Overripe Bananas: The spottier, the better! They'll be sweeter and give the doughnuts more flavor.

Don't Overmix: Overmixing can make the doughnuts tough. Mix until everything is just combined.

Use a Piping Bag: Spoon the batter into a piping bag (or a ziplock with the corner cut off) to easily fill the doughnut pan without a mess.

Brown Your Butter Properly: For the glaze, take your time browning the butter until it's golden and smells nutty. This step makes all the difference!

Glaze While Warm: Let the doughnuts cool a bit, but not completely, before glazing. This helps the glaze stick and set perfectly.

Storage

Store leftovers in an airtight container at room temperature up to 3 days. Can be stored in the fridge for up to 5 days.

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 single baked banana doughnut on a blue plate topped with butter rum icing.

Baked Banana Doughnuts with Browned Butter Rum Glaze

Shelby Law Ruttan
Baked Banana Doughnuts with a Browned Butter Rum Glaze are a tasty treat with rich banana flavor and a soft, cake-like texture. Each bite is topped with a decadent, nutty glaze that has a touch of rum, making them perfect for breakfast, brunch, or a sweet snack.
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
Servings 8
Calories 207 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees. Lightly spray non-stick 6 count doughnut baking pan with cooking spray.
  • Whisk together dry ingredients and set aside. In a small bowl, mash together the banana, sugar, soured milk, egg, and coconut extract.
  • Stir the wet ingredients into the dry until just combined.
  • Fill pan three quarters of the way full in each well. Bake for 12 minutes or until golden and doughnut bounces back when slightly pressed.
  • Let cool on cooling rack for 5 minutes. Remove from pan and let cool completely before frosting.
  • To make the glaze, melt butter on stove top over low heat. Continue to cook (watch this carefully or it will burn) until butter just begins to form brown specks. Remove from heat.
  • Add ½ cup of powdered sugar to the butter. Stir, mixture will be dry and crumbly. Add rum, 1 tablespoon at a time. Add remaining sugar until it becomes of easily spreading and/or dipping consistency - whatever your preference.

Notes

 
 
 

Nutrition

Calories: 207kcalCarbohydrates: 38gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 32mgSodium: 225mgPotassium: 106mgFiber: 1gSugar: 24gVitamin A: 150IUVitamin C: 1mgCalcium: 88mgIron: 1mgNet Carbohydrates: 37g
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Vanilla Cake Donuts

by 31 Comments

If you're craving donuts but want a lighter version that still hits the spot, these Vanilla Cake Donuts are where it's at. Baked instead of fried, these fluffy, tender donuts have that classic vanilla flavor with a subtle sweetness that makes them ideal for a quick breakfast, afternoon snack, or dessert.

A stack of two iced baked donuts on a black plate with red sugar sprinkles.

Once these cake donuts are out of the oven, you can enjoy them plain, dip them in a glaze (shown above), or sprinkle them with powdered sugar. They're versatile, delicious, and the perfect excuse to bake a little something special.

If you are a faithful reader, you already know that my Mom's Buttermilk Donuts are my absolute fave. But I save those for special occasions and enjoy these vanilla cake donuts for a lower fat alternative.

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Why You'll Love Vanilla Cake Donuts

  • Baked, Not Fried: A healthier take on donuts, minus the mess and oil splatters.
  • Simple Ingredients: Made with pantry staples, so no need for a special grocery run.
  • Soft and Fluffy Texture: Thanks to the buttermilk and lemon juice combo, these donuts have an airy, cake-like crumb.
  • Customizable Flavors: Start with a vanilla base and get creative with glazes, toppings, or add-ins.

Ingredients

This recipe is so simple, you probably already have the basic pantry ingredients needed to make these baked donuts!

Donut Ingredients: flour, soda, salt, buttermilk, brown sugar, butter, eggs, vanilla.
  •  All-purpose flour
  • Baking soda
  • Salt
  • Buttermilk 
  • Light brown sugar
  • Large eggs
  • Unsalted butter 
  • Vanilla extract

See recipe card at the bottom of this post for quantities.

How to Make Vanilla Cake Donuts

Follow these simple steps below for the best baked donuts!

Wet ingredients in a green mixing bowl.
  1. Step 1: Mix all wet ingredients in a large bowl until combined.
Dry ingredients on top of wet ingredients in a green mixing bowl.
  1. Step 2: Add dry ingredients and stir to form batter.
Batter in a bowl with a cup lined with piping bag, prepared donut pan, and scissors.
  1. Step 3: Coat donut pan well with cooking oil and place batter in a pastry bag.
Vanilla Cake Donut Batter in donut pan.
  1. Step 4: Pipe donut dough into prepared baking pan. Bake for 13 minutes, until donut springs back when lightly touched.
Baked vanilla cake donuts cooling in pan on wire rack.
  1. Step 5: cool baked donuts in pan for 10 minutes.
Baked donuts cooling on wire rack.
  1. Step 6: Remove donuts from pan and cool completely on wire rack.
  1. Pre-heat oven to 325 degrees F. Spray donut pan with non-stick cooking spray.
  2. In a large bowl, using a hand whisk, mix flour, baking soda and salt together.
  3. In a small bowl, whisk buttermilk, sugar, egg, melted butter and vanilla extract until smooth.
  4. Add milk mixture to flour mixture and stir until smooth.
  5. Place batter in a piping bag and cut about an inch of tip of the bag off. Pipe batter into donut indents (about ⅔ full) and smooth tops.
  6. Bake for 13 minutes or until donuts spring back when lightly pressed.
  7. Cool donuts in pan on rack for 3 minutes then turn out onto rack to cool.

Hint: Frost these vanilla cake donuts with chocolate buttercream or cream cheese frosting.

Substitutions

You want to make these donuts but don't have a few ingredients? Below are some substitutions that can be used for a successful recipe.

  • Buttermilk Substitute: Don't have buttermilk on hand? Place 1 tablespoon of lemon juice or vinegar in a cup measure and then fill with milk up to the half cup mark. Let sit for 5 minutes before using.
  • Brown Sugar: You can swap brown sugar for regular granulated sugar if that's what you have.
  • Butter: If you need to go dairy-free, use a plant-based butter or even melted coconut oil instead.
Two glazed donuts on a cooling rack with icing drizzle down the side.

Variations

Below are some different ways to make subtle changes to these vanilla cake donuts you may want to try.

  • Chocolate Lovers: Add 2 tablespoons of cocoa powder to the batter for a chocolate cake donut.
  • Maple Glazed: Top with a simple glaze made of powdered sugar and maple syrup for a rich, fall-inspired finish.
  • Kid friendly - Stir in a handful of colorful sprinkles for a funfetti-style donut.

See this chocolate mocha version of this recipe on my website!

Equipment

  • Large bowl
  • Hand whisk
  • Rubber scraper
  • Piping bag
  • Donut baking pan

Hint: I love to use this oil sprayer (affiliate link) to coat the donut pans instead of cooking spray!

Bite shot of Vanilla Cake Donuts.

Storage

Store vanilla cake donuts in an air tight container at room temperature up to 4 days. For longer storage, place in freezer safe container up to 3 months.

Top tip

  • Grease the Pan: Even if you're using a non-stick pan, lightly grease it to ensure the donuts come out smoothly.
  • Fill the Pan Correctly: Fill each donut mold about ⅔ full. Overfilling can lead to misshapen donuts.
  • Cool Before Glazing: Let them cool completely if you plan to add a glaze; otherwise, it'll melt right off.

More Baked Donut Recipes

Looking for other recipes like this? Try these:

When you make this vanilla cake donut 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 stacked Vanilla Cake Donuts on a white plate in a window sill.

Vanilla Cake Donuts

Shelby Law Ruttan
These baked Vanilla Cake Donuts are soft, fluffy, and full of classic vanilla flavor. Made with simple ingredients, they're quick to whip up and perfect for breakfast, dessert, or a snack!
No ratings yet
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 13 minutes
Course Breakfast & Brunch
Cuisine American
Servings 8
Calories 180 kcal

Equipment

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Ingredients
  

Instructions
 

  • Pre-heat oven to 325 degrees F. Spray donut pan with non-stick cooking spray.
  • In a large bowl, using a hand whisk, mix flour, baking soda and salt together.
  • In a small bowl, whisk buttermilk, sugar, egg, melted butter and vanilla extract until smooth.
  • Add milk mixture to flour mixture and stir until smooth.
  • Place batter in a piping bag and cut about an inch of tip of the bag off. Pipe batter into donut indents (about ⅔ full) and smooth tops.
  • Bake for 13 minutes or until donuts spring back when lightly pressed.
  • Cool donuts in pan on rack for 3 minutes then turn out onto rack to cool.

Notes

Nutrition information is for Vanilla Cake Donuts only. Any icings are to be counted separate.

Nutrition

Calories: 180kcalCarbohydrates: 31gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 32mgSodium: 169mgPotassium: 74mgFiber: 1gSugar: 10gVitamin A: 146IUVitamin C: 1mgCalcium: 34mgIron: 1mgNet Carbohydrates: 30g
Keyword Vanilla Cake Donuts
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Braised Pork Chops with Country Gravy

by 13 Comments

Braised Pork Chops with Country Gravy is the ultimate comfort food. Juicy, tender pork chops simmered in a creamy milk gravy create a rich and satisfying main dish that's perfect for any night of the week. It's simple, hearty, and sure to become a family favorite.

Braised Country Pork Chops covered with country gravy on a plate with a side of potatoes and brussels sprouts.

These braised pork chops are the perfect solution to easy weeknight dinners. While the cook time is a little while, there are few ingredients involved and very little clean up!

These go great with a side of Mom's Skillet Home Fries or Garlic Mashed Cauliflower. Air fryer Brussels sprouts or asparagus make a great green veggie side.

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Why You'll Love Braised Pork Chops

Easy recipe: very easy to make and is comfort food that will satisfy your hunger on any busy weeknight!

Tender, juicy pork: the slow braising ensures that the pork chops turn out melt-in-your-mouth tender every single time.

Easy Cleanup: One pan means less mess and fewer dishes.

Ingredients

Just some great quality pork, seasoning, a little flour and milk is all it takes to make this delicious comforting meal.

Two pork steaks in a skillet of country gravy.
  • Bone-in loin pork chops (about 1" thick) 
  • All-purpose flour
  • Salt
  • Freshly ground black pepper
  • 2% milk 
  • Butter

See recipe card for quantities.

How to Make Braised Pork Chops

  1. Trim any visible fat from pork chops.
  2. In a large, ziplock plastic bag, combine flour, salt, and pepper.
  3. Add pork to bag and seal closed. Shake bag to coat pork with flour mixture.
  4. Remove pork from bag, reserving remaining flour mixture.
  5. Place reserved flour mixture in a small bowl. Gradually add ¾ cup milk, stirring with a whisk until blended.
  6. Melt butter in large skillet over medium-high heat.
  7. Add pork to hot skillet and fry for 5 minutes on each side, until browned.
  8. Remove pork from skillet and place on a plate. Set aside.
  9. Add milk mixture to the skillet, whisking all the while, bringing up any browned bits in the bottom of the skillet.
  10. Return pork to gravy in skillet. Cover with lid and reduce heat to low. Simmer pork in gravy for 30 minutes, stirring occasionally.
  11. Turn pork chops over. Stir in ¾ cup of milk, cover and cook 15 minutes longer, stirring occasionally.
  12. Uncover skillet, and cook pork 15 minutes or until gravy is reduced to ⅔ cup. Spoon gravy over pork.

Hint: using a hand whisk is the best way to scrape all those delicious cooked on bits in the skillet when making the gravy. This Swedish whisk (affiliate link) is my favorite and the shape makes it easy to get into the round corners of the pan!

Overhead images of braised pork chops on a plate covered with country gravy with a side of hash brown potatoes and brussels sprouts.

Substitutions

Below are some substitutions you can make for taste and/or dietary restrictions.

  • Pork Chops: If you're not a fan of pork, feel free to swap the chops for chicken thighs or even bone-in chicken breasts. Just adjust the cooking time to ensure the meat cooks through.
  • Dairy free: Almond or cashew milk is a great substitute for those who need to eat dairy free.
  • Gluten free: Substitute 3-4 tablespoons cornstarch for the flour, depending on the desired thickness of your gravy. Start with 3 and add more if needed.

Variations

Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe.

  • Herb-Infused: Toss in some fresh herbs like rosemary or thyme sprigs while the pork chops braise to add a fragrant touch.
  • Spicy Kick: Love some heat? Sprinkle in a pinch of cayenne pepper or serve the dish with a side of hot sauce.
  • Onion Gravy: Caramelize some onions in the skillet first, then follow the recipe as usual for a sweeter, deeper gravy.

See this Instant Pot Pork Roast on my website for another easy comfort food dish made with pork!

A plate of food with a cooked pork steak that has been sliced into covered with white gravy and veggie sides.

Equipment

  • Large skillet (with lid)
  • Hand whisk
  • Small bowl

Storage

Store leftover braised pork chops in an airtight container in the fridge up to 4 days.

Top tips

  • Use Bone-In Chops: If you can, opt for bone-in pork chops-they tend to have more flavor and stay juicier.
  • Keep the Heat Low: Simmer, don't boil, when making the gravy. Boiling can cause the milk to curdle.
  • Season to Taste: Taste your gravy before serving and adjust the seasoning if needed. A little salt or pepper can really bring everything together.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with braised pork chops:

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

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

📖 Recipe

Upclose image of braised pork chops that have been sliced and covered with white gravy with a potato and brussels sprout side.

Braised Pork Chops with Country Gravy

Shelby Law Ruttan
Braised Pork Chops with Country Gravy is a classic comfort food dish featuring tender pork chops simmered in a creamy, savory gravy. It's an easy, one-pan recipe that's perfect for a cozy weeknight meal.
4.80 from 5 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine Comfort Food
Servings 4 servings
Calories 322 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 16 ounces bone-in loin pork chops (about 1" thick) (4 chops)
  • 2 tablespoons flour
  • ½ teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • 1½ cup 2% milk divided
  • 4 tablespoons butter

Instructions
 

  • Trim any visible fat from pork chops.
  • In a large, ziplock plastic bag, combine flour, salt, and pepper.
  • Add pork to bag and seal closed. Shake bag to coat pork with flour mixture.
  • Remove pork from bag, reserving remaining flour mixture.
  • Place reserved flour mixture in a small bowl. Gradually add ¾ cup milk, stirring with a whisk until blended.
  • Melt butter in large skillet over medium-high heat.
  • Add pork to hot skillet and fry for 5 minutes on each side, until browned.
  • Remove pork from skillet and place on a plate. Set aside.
  • Add milk mixture to the skillet, whisking all the while, bringing up any browned bits in the bottom of the skillet.
  • Return pork to gravy in skillet. Cover with lid and reduce heat to low. Simmer pork in gravy for 30 minutes, stirring occasionally.
  • Turn pork chops over. Stir in ¾ cup of milk, cover and cook 15 minutes longer, stirring occasionally.
  • Uncover skillet, and cook pork 15 minutes or until gravy is reduced to ⅔ cup. Spoon gravy over pork.

Nutrition

Serving: 1chop and 2-½ Tablespoons gravyCalories: 322kcalCarbohydrates: 8gProtein: 27gFat: 22gCholesterol: 99mgSodium: 767mgSugar: 5g
Keyword braised pork chops, comfort food, country gravy, pork loin
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pecan Shortbread Cookies

by 47 Comments

These Butter Pecan Shortbread Cookies buttery nuggets with a pecan half baked in the center of the dough. They are finished off with a light confectioner's sugar drizzle and festive sprinkles, making them the perfect cookie to put out on your holiday cookie tray!

Butter Pecan Shortbread Cookies with white icing drizzle and sparkly blue sugar topping on a white plate.

Butter Pecan Nuggets are a winner recipe and a long time favorite of mine! The buttery shortbread cookie dough has a toasted pecan hiding inside. I always put a roasted and salted pecan half just because I like the sweet/salty contrast!

I knew when I made this Hazelnut Shortbread cookie, I was hooked on shortbread. That's when I decided to try making these pecan shortbread cookies that would have a pecan baked inside of the shortbread dough!

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Why You'll Love Pecan Shortbread Cookies

Buttery Goodness: These cookies are rich and tender thanks to real butter, which gives them that classic shortbread texture we all know and love.

Balanced flavors: The combination of lightly sweetened shortbread and the nutty flavor from toasted pecans creates a satisfying, sweet and nutty bite.

Impress Your Guests: Whether for holiday cookie trays or special gifts, these cookies look beautiful and taste like they came straight from a bakery.

Ingredients

Shortbread is made of butter, flour, sugar, and flavorings. Pretty basic and very easy to make. Below are the ingredients you need to make these pecan shortbread cookies.

  • Pecan halves
  • Salted butter
  • Light brown sugar
  • Vanilla extract
  • All purpose flour
  • Powdered sugar
  • Whole milk
  • Colored sugars

See recipe card below for ingredient amounts.

How To Make Pecan Shortbread Cookies

Pecan shortbread cookies are really easy to put together and start out a bit different from your normal cookie recipe; it all starts in the saucepan on top of your stove!

Butter and sugar melting in a saucepan.
  1. Step 1: In a large saucepan, melt butter and brown sugar until sugar is dissolved. Stir in vanilla extract.
Shortbread dough wrapped around whole pecans shaped like a nugget on parchment lined baking sheet.
  1. Step 2: Add flour to butter mixture until well mixed. Shape into ¾ inch balls. Press a toasted pecan half into each ball and enclose nut in dough to form an oval.
Butter Pecan Nuggets
  1. Step 3: Place shortbread cookies on parchment lined baking sheet and bake until golden. Cool completely on a cooling rack.
Confectioner sugar glaze in a mixing bowl.
  1. Step 4: Mix together powdered sugar, milk, and vanilla extract until smooth.
Baked shortbread nuggets on cooling rack with glaze drizzle.
  1. Step 5: Drizzle over pecan shortbread cookies and decorate with sugar.
Butter Pecan Nuggets
  1. Step 6: Store cookies in an airtight container up to 4 days, in the freezer up to 3 months.
  1. In a large saucepan over medium heat, combine butter and brown sugar. Heat and stir til butter is melted. Remove from heat. Stir in vanilla. Cool.
  2. Stir in flour til well mixed. Shape into ¾ inch balls. Press a toasted pecan half into each ball and enclose nut in dough to form an oval.
  3. Place on cookie sheet covered with parchment paper. Bake at 325 degrees for 20 minutes or til done. Remove and cool.
  4. Stir together powdered sugar, clear vanilla and enough milk to make of drizzling consistency.
  5. Place frosting in decorating bag and cut at the very tip to make a small hole. Drizzle over cookies.
  6. Sprinkle with colored sugar if desired.

Substitutions

Nut swap: use whole roasted walnuts in place of pecans.

Extra buttery flavor: substitute ghee for the butter for an even nuttier flavor.

Sugar swap: for deeper more caramel like flavors, use brown sugar in place of granulated sugar.

Variations

Brown Butter Pecan Shortbread: brown the butter before mixing in the sugar.

Maple Pecan Shortbread Cookies: substitute maple extract for the vanilla and make a maple glaze with maple syrup and confectioners sugar and drizzle over top of the cookies. Sprinkle with maple sugar.

Sugar-Coated Pecan Shortbread: roll cookie dough in sugar before baking for a crispy sugar exterior.

Butter Pecan Nuggets

Equipment

  • Large saucepan
  • Wooden spoon

Storage

Store pecan shortbread cookies in an airtight container up to 4 days. For longer storage, freeze up to 3 months.

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

📖 Recipe

Three pecan shortbread cookies on a plate with vanilla icing drizzle and colored sugars.

Pecan Shortbread Cookies

Shelby Law Ruttan
These Butter Pecan Nuggets are small bites of buttery shortbread with a pecan half in the center of the dough. Topped off with a light glaze drizzle and some festive sprinkles, these are a great cookie to put out on your holiday cookie tray!
No ratings yet
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Desserts
Cuisine American
Servings 48 cookies
Calories 90 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the cookies

For the icing drizzle

Instructions
 

  • In a medium saucepan, combine butter and brown sugar. Cook and stir til butter is melted. Remove from heat. Stir in vanilla. Set aside to cool
  • Stir flour into butter mixture til well mixed. Shape dough into ¾ inch balls. Press a toasted pecan half into each ball and enclose nut in dough to form an oval.
  • Place on cookie sheet covered with parchment paper. Bake at 325 degrees for 20 minutes or til done. Remove and cool.
  • In a small bowl, stir together powdered sugar, vanilla and enough milk to make a drizzling consistency. Place frosting in decorating bag and cut at the very tip to make a small hole. Drizzle over cookies. Sprinkle with colored sugar.

Nutrition

Calories: 90kcalCarbohydrates: 11gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 10mgSodium: 32mgPotassium: 19mgFiber: 0.3gSugar: 6gVitamin A: 120IUVitamin C: 0.02mgCalcium: 6mgIron: 0.4mgNet Carbohydrates: 10g
Keyword Pecan shortbread cookies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Slow Cooker Corn with Blue Cheese and Peppers

by 4 Comments

Get ready to up your side dish game with this creamy, cheesy, sweet, and spicy Slow Cooker Corn that's going to be a total hit at your next gathering. Whether you're looking for an easy holiday side or something to munch on as an appetizer dip, this dish does it all.

Overhead shot of slow cooker corn with cheese and peppers.

This corn recipe is a blend of blue cheese, cheddar, jalapeño heat, and corn sweetness that come together for a sweet and spicy flavor explosion that makes a tasty side dish or scoop it up warm with some tortilla chips as a dip!

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Why You'll Love Slow Cooker Corn

  • Slow Cooker Recipe: made in the slow cooker, this corn recipe is low effort.
  • Amazing Flavor Combo: The sweetness of the corn balances perfectly with the tangy blue cheese and spicy jalapeños.
  • Ideal for Parties: Great for holiday dinners, game days, or potlucks-no one can resist scooping up this creamy goodness.

Ingredients

Veggies, cream, and cheese are the main ingredients in this cheesy slow cooker corn. See below for a list of ingredients.

Frozen corn in a white bowl.
Hint: You can use fresh, frozen, or canned corn for this recipe.
  • Frozen corn
  • Red bell pepper
  • Jalapeno pepper
  • Onion
  • Half and half
  • Cornstarch
  • Cheddar cheese
  • Blue cheese
  • Black pepper
  • Salt

See recipe card for ingredient amounts.

How To Make Slow Cooker Corn

Making this slow cooker corn recipe is as easy as pour, stir, and cook! Below are the steps to making this tasty dish.

  1. Place corn, diced red pepper, jalapeno, onions, and water in the slow cooker.
  2. Turn slow cooker to low setting and cook for 3 hours.
  3. After 3 hours, turn slow cooker to high setting.
  4. In a small bowl, combine half and half with cornstarch and stir into corn mixture in the slow cooker.
  5. Cover slow cooker and cook for 10 minutes until the mixture thickens.
  6. Stir in blue cheese, pepper, and salt. Transfer to a serving bowl and top with cheddar cheese.
Cheesy Sweet Hot Peppers and Corn

Substitutions

  • Don't like blue cheese? Swap it out for cream cheese for a milder flavor.
  • Need less heat? Skip the jalapeños and add in a dash of smoked paprika for a little warmth without the spice.
  • Cheese swap: Use pepper jack if you want a little extra spice or go for Monterey Jack for a smoother, meltier finish.

Variations

  • Bacon Lover's Dream: Sprinkle in crispy cooked crumbled bacon pieces on top of the corn along with the cheddar cheese for a smoky, savory twist.
  • Tex-Mex Style: Add a can of rinsed and drained black beans and a sprinkle of taco seasoning for a fun spin.
  • Herb It Up: A little fresh cilantro or parsley on top can really brighten up the flavors.

Equipment

  • Slow cooker
  • Wooden spoon

When you make this slow cooker corn 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

Cheesy Sweet Hot Peppers and Corn

Slow Cooker Corn with Blue Cheese and Peppers

Shelby Law Ruttan
Creamy, cheesy, and loaded with a sweet and spicy kick, this Slow Cooker Corn is the perfect side dish or appetizer dip for any occasion. With blue cheese adding a bold, tangy twist and cheddar bringing that melty goodness, the combination is next-level delicious.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 192 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Place corn, diced red pepper, jalapeno, onions, and water in the slow cooker.
  • Turn slow cooker to low setting and cook for 3 hours.
  • After 3 hours, turn slow cooker to high setting.
  • In a small bowl, combine half and half with cornstarch and stir into corn mixture in the slow cooker.
  • Cover slow cooker and cook for 10 minutes until the mixture thickens.
  • Stir in blue cheese, pepper, and salt. Transfer to a serving bowl and top with cheddar cheese.

Nutrition

Calories: 192kcalCarbohydrates: 21gProtein: 9gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 27mgSodium: 338mgPotassium: 303mgFiber: 3gSugar: 1gVitamin A: 703IUVitamin C: 22mgCalcium: 180mgIron: 1mgNet Carbohydrates: 18g
Keyword slow cooker corn
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Meatball Chili

by 13 Comments

This warm and inviting Meatball Chili will take the chill off this fall while you're enjoying the picked at peak flavor of tomatoes and garlic. Full of meat, flavor and paired with a cauliflower rice, it will bring your family around the table together for a warm and comforting meal.

Roasted Garlic Meatball Chili over Cauliflower Rice

This Meatball Chili was an absolute hit with my family! Roasted garlic flavor from the pasta sauce (affiliate link) brings a warmth and comfort to your family table.

You can serve this over a bowl regular rice or do as I do and serve it over this cauliflower fried rice recipe here on my website.

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Why You'll Love Meatball Chili

  • Hearty and comforting: plenty of meatballs make this a meaty chili the comfort food for chilly days.
  • Low carb recipe: no breadcrumbs in the meatball mixture and served over top of cauliflower rice, makes this chili recipe low carb.
  • Full of flavor: plenty of garlic, onion, and

Ingredients

Homemade meatballs, jar pasta sauce, and a few herbs, and veggies make a delicious easy and delicious homemade chili.

Chili ingredients:
  •  Lean ground beef
  • Carrots
  • White onion
  • Fresh cilantro
  • Garlic cloves
  • Egg
  • Beef broth
  • Olive oil
  • Pasta sauce
  • Canned black beans
  • Chili powder
  • Ground cumin
  • Diced tomatoes
  • Roasted garlic
  • Cauliflower rice (for serving)

Hint: choose a pasta sauce that is flavored with roasted garlic (affiliate link) for extra garlic flavor. You can roast your own garlic, or you can use jarred roasted garlic (affiliate link).

See recipe card below for ingredient amounts.

How to Make Meatball Chili

A large bowl with mixed meatball mixture.
  1. Make the meatballs by gently mixing together with your hands or a spoon, the ground beef, carrot, onion, cilantro, egg, roasted garlic, and beef broth.
  2. Scoop meatball using small scoop (about 1 tablespoon size) and shape into balls. Place on cookie sheet lined with aluminum foil.
  3. Bake in oven at 350 degrees for 20 minutes, until firm. (meat will be slightly red in center)
  4. To make the chili, heat large stockpot with olive oil over medium heat. Add onion and cook until translucent. Stir in pasta sauce, chili powder, ground cumin, diced tomatoes, and black beans. Bring to a simmer.
  5. Cut each meatball in half. Add to chili sauce. Simmer for 5 minutes until meatballs are cooked through.
  6. Serve meatball chili over cauliflower rice.
Raw meatballs on a foil lined baking sheet.

Equipment

  • Large baking sheet
  • Large bowl
  • Small scoop
  • Aluminum foil or parchment paper
  • Large stock pot

Substitutions

Meat swap: substitute ground turkey or chicken for the ground beef.

Sauce substitution: use a quart of canned tomatoes or this homemade pasta sauce in place of the store bought sauce.

Spice swap: use 1 tablespoon chipotle chili powder in place of 1 tablespoon of regular chili powder for a smoky chili version.

Roasted Garlic Meatball Chili over Cauliflower Rice

Variations

Veggie meatball chili: replace the meatballs with these vegetarian meatballs for a vegetarian version.

Sweet and spicy chili: add a tablespoon of brown sugar or maple syrup to add a sweet heat flavor.

Veggie packed meatball chili: add a bell pepper or two when sautéing the onion, garlic, and carrots.

Roasted Garlic Meatball Chili over Cauliflower Rice

Top Tip

  • Gently mix the meatball ingredients together then I used my small cookie scoop to portion them out to keep them from becoming tough.

Serve with...

Serve this meatball chili with a side of these brown bread baguettes and air fryer green beans.

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

📖 Recipe

Meatball Chili in a brown bowl with a bowl of cauliflower rice in the background.

Meatball Chili

Shelby Law Ruttan
This Meatball Chili with Roasted Garlic is the ultimate comfort food! Juicy meatballs simmered in a rich tomato base, packed with bold spices and the subtle sweetness of roasted garlic. Perfect for chilly nights or a hearty family dinner!
4.67 from 3 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Dish
Cuisine Italian
Servings 10
Calories 171 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the Meatballs

For the Chili

  • ½ tablespoon olive oil
  • 7 cups pasta sauce
  • 15 ounces can black beans rinsed and drained
  • 2 tablespoons chili powder
  • 1½ teaspoon ground cumin
  • 10 ounces diced tomatoes with peppers

Instructions
 

  • Preheat oven to 350 degrees. Line a large baking sheet lined with aluminum foil.
  • In a large bowl, mix the the ground beef, egg, carrot, onion, cilantro, roasted garlic, and beef broth.
  • Using a tablespoon sized scoop, portion meatball using small scoop and shape into balls. Place on prepared baking sheet.
  • Bake meatballs 20 minutes, until firm. (meat will be slightly red in center)
  • Heat large stockpot with olive oil over medium high heat. Add onion and cook until translucent.
  • Stir in pasta sauce, chili powder, ground cumin, diced tomatoes with peppers, and black beans. Bring to a boil, then reduce heat and keep at a simmer.
  • Cut each meatball in half. Add to sauce. Simmer for 5 minutes, until meatballs are cooked through.

Nutrition

Calories: 171kcalCarbohydrates: 19gProtein: 16gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 47mgSodium: 1106mgPotassium: 922mgFiber: 7gSugar: 7gVitamin A: 2001IUVitamin C: 17mgCalcium: 67mgIron: 4mgNet Carbohydrates: 13g
Keyword Meatball Chili, Roasted Garlic Meatball Chili
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Italian Ricotta Cookies

by 13 Comments

This recipe for Italian Ricotta Cookies are just perfect for any time of year. They're soft, light, and super moist, thanks to the ricotta cheese, and have just the right amount of sweetness.

A stack of 3 frosted cookies on a white plate.

These are great for the holidays, Christmas cookie trays, anyone? But honestly, you could eat them whenever you have a cookie craving. They're THAT good.

This was passed on to me by a neighbor friend years ago, and makes a great addition to my Christmas cookie collection here on my website.

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Why You'll Love Italian Ricotta Cookies

Super Soft: These cookies are like little pillows of deliciousness. They stay soft and moist for days, so they never get that stale, crunchy thing going on.

The Lemony Icing: It's sweet but also gives you that perfect tangy pop in each bite. The lemon glaze is basically everything you didn't know you needed on a cookie!

Customizable: You can change up the flavors, add chocolate, or throw on some sprinkles. The possibilities are endless and always tasty.

Ingredients

Italian Ricotta Cookies are super easy to mix up and require no shaping. Just mix, scoop, bake, and enjoy! Below are the ingredients you will need to make this recipe.

Italian Ricotta Cookie Ingredients: flour, sugar, butter, eggs, ricotta, vanilla, anise, baking soda and powder, and salt.
  • Unsalted butter
  • Granulated sugar
  • Large eggs
  • Vanilla extract
  • Anise extract
  • Baking soda
  • Baking powder
  • Salt
  • Ricotta cheese
  • All purpose flour
  • Confectioners sugar
  • Lemons

See recipe card for quantities.

How To Make Italian Ricotta Cookies

The simple step of creaming sugar and butter, combining wet ingredients, then stirring in dry ingredients is all it takes to make these delicious soft cookies!

Creamed butter and sugar in a large mixing bowl.
  1. Step 1: Cream together softened butter and sugar until well combined.
Creamed butter, sugar, and egg mixture in a large mixing bowl.
  1. Step 2: Add ricotta cheese and extracts, mixing until well combined.
Overhead image of wet cookie ingredients in a large mixing bowl with flour mixture on top of wet ingredeints.
  1. Step 3: Add dry ingredients in batches, stirring until combined.
Cookie dough in a large mixing bowl.
  1. Step 4: Once all the flour is in, you will have a thick, cohesive dough.
Balls of cookie dough on a parchment paper lined baking sheet.
  1. Step 5: Use a tablespoon size cookie scoop to portion cookie dough onto parchment lined baking sheet.
Frosted Italian Ricotta Cookies on a cooling rack.
  1. Step 6: Bake cookies for 10 minutes. Remove from oven and cool. Frost with icing if desired.
  1. In a large bowl, cream together butter and sugar. Add eggs, one at a time, beating well after each addition.
  2. Add ricotta cheese, vanilla, and anise flavorings. Stir until well combined.
  3. Sift together the flour, baking soda, baking powder and salt together. Gradually add flour mixture to batter and stir until combined.
  4. Drop onto cookie sheet lined with parchment paper using a large (¼ cup) cookie scoop.
  5. Bake for 10 minutes, until cookies are no longer wet on top and bounce back lightly when touched.
  6. Mix together powdered sugar, lemon juice, and lemon zest. Frost cookies with lemon icing and sprinkle with your favorite sprinkles.

Hint: I like to use this tablespoon sized cookie scoop (affiliate link) for perfectly portioned cookie dough.

Substitutions You Can Make

If you don't have the exact ingredients at home, below are a few easy swaps that will work for you.

  • Ricotta Cheese: If you don't have ricotta, cottage cheese will work! Just blend it a bit to make it smoother.
  • Butter: You can use butter flavor crisco in place of butter.
  • Lemon Zest/Juice: If you're out of lemons, you can use orange juice and zest or even fresh lime for a different but tasty citrus vibe.
  • Lemon extract: If you don't like anise flavoring, you can use lemon extract in its place. Or, you can substitute with all vanilla extract.
One Italian Ricotta Cookie topped with white icing and colored sprinkles and a bite taken out of the cookie.

Fun Variations

Italian Ricotta Cookies are like a blank canvas, so if you feel like getting creative, go for it. Here are a few fun ideas:

  • Chocolate Drizzle: Swap out the lemon glaze for a chocolate drizzle. Melt some dark or white chocolate and drizzle it on top for a little extra indulgence.
  • Almond Icing: Add a splash of almond extract to the icing instead of lemon juice for a nutty flavor.
  • Lemon-Poppy Seed: Mix some poppy seeds with the dough and keep the lemon glaze on top for a twist that's like your favorite lemon poppy seed muffin but in cookie form.

Try these Chocolate Ricotta Cookies!

Equipment

  • Large bowl
  • Electric mixer
  • Rubber scraper
  • Parchment paper
  • Large cookie sheet
  • Large cooling rack

Storage

Store Italian Ricotta Cookies in an airtight container at room temperature up to 3 days. For longer storage, keep in the freezer up to 3 months. Thaw before serving.

Top tips

  • Don't Over bake: These cookies should stay soft and tender, so make sure to keep an eye on them. As soon as they look lightly golden around the edges, they're done.
  • Room Temperature Ingredients: Use room temp butter and ricotta to make sure everything mix together smoother and a better textured cookie.
  • Let the Icing Set: I know it's hard to wait, but let the icing harden before stacking the cookies. Otherwise, they'll stick together.

Looking for more ways to enjoy ricotta cheese in your recipes? Try some of these recipes listed below!

When you make this Italian Ricotta Cookies, please rate and comment below letting 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 two Italian Ricotta Cookies on a white plate with thick white icing and colorful sprinkles.

Italian Ricotta Cookies

Shelby Law Ruttan
These Italian Ricotta Cookies are soft, sweet, and topped with a bright lemon glaze that makes them irresistible. Perfect for holidays or everyday cravings, they're easy to make and can be customized however you want!
No ratings yet
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Desserts
Cuisine American
Servings 36
Calories 206 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

FOR THE COOKIES

FOR THE ICING

Instructions
 

For the cookie dough

  • Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.
  • In a large bowl, add butter and granulated sugar. Using an electric mixer on medium speed, mix butter and sugar until well combined.
  • Add eggs, one at a time, mixing well after each addition, until creamy.
  • Add vanilla, anise, and ricotta cheese to the butter mixture. Mix until well combined.
  • In a large bowl, sift together the flour, baking soda, baking powder and salt. Gradually add flour mixture to batter and stir until combined.
  • Using a small cookie scoop, drop heaping portions of cookie dough onto prepared baking sheet. Bake for 10-12 minutes, until cookie is no longer wet on top.

FOR THE ICING

  • Add the powdered sugar, lemon juice, and zest to a large mixing bowl.
  • Using a wooden spoon, stir together until sugar is dissolved and of spreading consistency. Add more sugar or lemon juice as needed to thicken or thin out the icing as desired.

Nutrition

Calories: 206kcalCarbohydrates: 33gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 35mgSodium: 115mgPotassium: 42mgFiber: 1gSugar: 21gVitamin A: 234IUVitamin C: 3mgCalcium: 39mgIron: 1mgNet Carbohydrates: 32g
Keyword Italian Ricotta Cookies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pumpkin Bread Pudding

by 13 Comments

Pumpkin Bread Pudding is full of pumpkin flavor filled with dark chocolate chips. Top it off with a drizzle of caramel sauce and a little whipped topping for the perfect fall dessert to serve your family or guests!

One serving pumpkin bread pudding topped with whipped cream and caramel sauce drizzle on a white plate.

I love fall and pumpkin recipes are a big part of it. Things like the crisp and invigorating morning air, the cooler nights that make sleep easier, and warming recipes made with fall ingredients.

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Why You'll Love Pumpkin Bread Pudding

Ultimate Comfort Food: Warm, gooey bread pudding is perfect way to get cozy on a chilly day!

Fall flavors: pumpkin bread pudding studded with dark chocolate and drizzled with caramel is a decadent and delicious way to enjoy the flavors of fall.

Perfect fall dessert: ideal for any fall dessert occasion!

Ingredients

Ingredients in prep bowls: bread cubes, pumpkin spice, vanilla, pecans, heavy cream, milk, sugar, eggs, chocolate chips, and pumpkin puree.
  • Sturdy day old bread
  • Heavy cream
  • Canned pumpkin puree
  • Milk
  • Granulated sugar
  • Large eggs
  • Salt
  • Pumpkin Pie Spice
  • Toasted pecans
  • Unsalted butter 
  • Extra dark chocolate chips
  • Caramel flavored ice cream topping
  • Whipped topping

Please see recipe card below for ingredient amounts.

How to Make Pumpkin Bread Pudding

Egg batter ingredients in a mixing bowl.
  1. Step 1: In a medium sized mixing bowl, whisk together cream, pumpkin, milk, sugar, eggs, salt, and pumpkin pie spice. Set aside.
Pouring pumpkin egg batter over a bowl of bread cubes.
  1. Step 2: Place bread cubes in a large mixing bowl and toss to coat.
A white bowl with bread cubes, egg batter, pecans, and chocolate chips.
  1. Step 3: add chocolate chips and pecans.
Unbaked pumpkin bread pudding in a mixing bowl.
  1. Step 4: stir until all bread cubes are coated with the pumpkin mixture.
Unbaked bread pudding in a baking dish.
  1. Step 5: transfer bread mixture to a 9x13 baking dish that has been coating with cooking spray.
Overhead image of baked pumpkin bread pudding in the baking dish.
  1. Step 6: Bake in oven at 325 degrees for 1 hour and 15 minutes or until a knife comes out clean when inserted into the center of the pudding.
  1. In a medium sized mixing bowl, whisk together milk, cream, pumpkin, sugar, eggs, salt, and pumpkin pie spice. Set aside.
  2. Place bread cubes in a large mixing bowl. Pour pumpkin mixture over bread cubes and toss to coat.
  3. Add in chocolate chips and pecan pieces.
  4. Transfer bread cubes to a 9x13 baking dish that has been sprayed with cooking spray.
  5. Bake in oven at 325 degrees for 1 hour and 15 minutes or until a knife comes out clean when inserted into the center of the pudding.
  6. Serve warm, topped with a tablespoon of caramel sauce drizzled over top and whipped cream if desired.

Hint: in place of pressurized cooking spray, I like to keep this pump oil spritzer (affiliate link) filled with olive oil to spritz the baking dish with.

Substitutions

Below are some substitutes you can make in a pinch.

  • Bread substitute - Instead of white bread, use a homemade challah bread for or a pumpkin flavored challah bread.
  • Syrup swap: use a drizzle of maple syrup instead of caramel sauce.
  • Lower fat - substitute whole milk for all of the heavy cream.

Variations

Below are some different ways to add a flavor twist to this pumpkin bread pudding.

  • Add a Splash of Bourbon: add a little bourbon in the caramel sauce to make it a touch fancy!
  • Cranberry Twist: stir in ½ cup dried cranberries for a tart, fruity kick.
  • Espresso Boost: mix in a shot of espresso with the wet ingredients for a subtle coffee flavor that pairs perfectly with the pumpkin, chocolate, and caramel.

See this fireball apple version of this recipe on my website!

Equipment

  • Large bowl
  • Medium bowl
  • Wooden spoon
  • Hand whisk
  • 9x13 baking dish

Storage

Store leftover pumpkin bread pudding in an airtight container in the fridge up to 3 days. If desired, reheat in the oven for 10 minutes at 350 degrees or microwave until warmed through.

Top tip

  • If you don't have bread on hand to make this recipe, a great way to get day old bread is at the local grocery story bakery where you can usually find it in the reduced price section. Any study bread will work here that is a day old.

More Pumpkin Recipes

Looking for other recipes like this? Try these:

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

📖 Recipe

Up close image of a piece of chocolate pumpkin bread pudding drizzled with caramel sauce and topped with whipped cream.

Pumpkin Bread Pudding

Shelby Law Ruttan
This pumpkin bread pudding with pecans, chocolate chips, and caramel drizzle is next-level delicious. It's warm, gooey, and topped with whipped cream for the ultimate fall dessert!
No ratings yet
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Desserts
Cuisine American
Servings 12
Calories 557 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 325 degrees.
  • In a medium sized mixing bowl, whisk together milk, cream, pumpkin, sugar, eggs, salt, and pumpkin pie spice. Set aside.
  • Place bread cubes in a large mixing bowl. Pour pumpkin mixture over bread cubes and toss to coat. Stir in chocolate chips and pecan pieces.
  • Transfer bread cubes to a 9x13 baking dish that has been sprayed with cooking spray.
  • Bake in oven at 325 degrees for 1 hour and 15 minutes or until a knife comes out clean when inserted into the center of the pudding.
  • Serve warm, topped with a tablespoon of caramel sauce drizzled over top and whipped cream if desired.

Notes

 
 
 
 
 
 

Nutrition

Calories: 557kcalCarbohydrates: 77gProtein: 17gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 66mgSodium: 630mgPotassium: 386mgFiber: 6gSugar: 23gVitamin A: 3503IUVitamin C: 1mgCalcium: 245mgIron: 5mgNet Carbohydrates: 70g
Keyword Pumpkin Bread Pudding
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pumpkin Chocolate Chip Muffins

by 2 Comments

Pumpkin Chocolate Chip Muffins are full of spice, pumpkin and dark chocolate chips! They have a tender and moist crumb and are perfect for your morning rush out the door!

Up close image of a pumpkin chocolate chip muffin on a white plate in a windowsill.

To me, making muffins is one of the best ways to share love with others. If you have been reading my blog, you know that I love trying different muffin recipes! And, back in the early days I made them all the time to take to the students at the university I worked at.

This pumpkin chocolate chip muffin recipe was a fall favorite, as well as my pumpkin danish!

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Why You'll Love Pumpkin Chocolate Chip Muffins

Easy to Make - Little effort, big on flavor, these muffins are perfect for a quick snack or breakfast.

Fall Flavors - Pumpkin spice and chocolate chips? You can't get more fall than this and who can resist the melty chocolate chips in every bite!

Perfectly Portable Snack: easy to transport and makes a great breakfast or afternoon snack.

Ingredients

Pumpkin and chocolate chips are a match made in heaven and it's highly likely you already have the ingredients you need to make this in your pantry!

Muffin ingredients: flour, pumpkin, sugar, eggs, water, oil, spice, salt, baking powder and soda, and chocolate chips.
  • Granulated sugar
  • Vegetable oil
  • Large eggs
  • Canned pumpkin puree
  • All-purpose flour
  • Pumpkin pie spice
  • Baking powder
  • Baking soda
  • Salt
  • Semisweet chocolate chips

See recipe card for quantities.

How to Make Pumpkin Chocolate Chip Muffins

Muffins are so easy to make and these pumpkin chocolate chip muffins are no exception! Just a quick wet and dry mix, then bring the two together, scoop and bake. In about 30 minutes you have a moist, delicious muffin recipe that tastes like fall!

Flour, spice, salt, and leavening in a mixing bowl.

1: In a large bowl, combine flour baking powder, soda, salt, and pumpkin pie spice. Set aside.

Wet ingredients for muffins.

2: In another large bowl, whisk together the eggs, oil, water and sugar until well combined.

Wet ingredients with pumpkin puree mixed into it.

3: Add the pumpkin and whisk until smooth.

Flour mixture added to pumpkin mixture in a white mixing bowl.

4: Stir the dry ingredients into the wet ingredients until just combined.

Muffin batter in a mixing bowl with dark chocolate chips on top of the batter.

5: Fold in the chocolate chips.

A scoop filling a paper lined muffin cup.

6: Scoop with a large scoop into muffin pan lined with paper liners.

Overhead image of a muffin pan filled with unbaked muffin batter.

7: Bake in preheated oven for 20 minutes, until muffin springs back when lightly touched in the center.

Overhead photo of a dozen baked muffins in a muffin pan.

8: Cool in pan for 10 minutes, then remove muffins from pan and cool completely on a wire rack.

  1. Preheat the oven to 400 degrees F. Line 12 cup muffin pan with paper liners.
  2. In a medium bowl, whisk together granulated sugar, oil, eggs, and water. Add pumpkin and whisk until smooth.
  3. In a large bowl mix together the baking flour, baking soda, baking powder, spices and salt.
  4. Add wet ingredients to dry ingredients and stir until combined.
  5. Fold in chocolate chips.
  6. Using a large scoop, fill muffin cups ⅔ full with muffin batter. Bake in preheated oven for 20 minutes, until muffins spring back when lightly touched.
  7. Cool muffins on a wire rack for 10 minutes. Remove muffins from pan and continue to cool.
  8. Store muffins in an airtight container.

Hint: use a ¼ cup scoop (affiliate link) for easy portioning of the muffin batter!

Substitutions

  • Flour swap - white whole wheat flour can be used in place of all purpose.
  • Spice substitute - use ½ teaspoon ground cloves, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg in place of the pumpkin pie spice.
  • Oil swap: melted unsalted butter can be used in place of the vegetable oil
  • Sugar free version: this recipe has been tested with golden monkfruit and can be swapped 1:1 ratio.
Baked Pumpkin Chocolate Chip Muffins in a muffin tin.

Variations

I love finding other ways to make the same recipe by just making a few swaps. Below are a few tried and tested variations.

  • Pumpkin Walnut Chip Muffins - add ½ cup walnuts to the muffin batter along with the chocolate chips.
  • Oatmeal Pumpkin Muffins - substitute ½ cup oatmeal for ½ cup flour.
  • Kid friendly - add crushed potato chips (ketchup chips!)

See this healthier pumpkin muffin version on my website!

Equipment

  • Large bowl
  • Medium bowl
  • Muffin pan
  • Paper liners
  • Wooden spoon
  • Large scoop
  • Cooling Rack
One pumpkin muffin cut in half and sitting on a plate.

Storage

Store muffins in an airtight container at room temperature up to 3 days. Refrigerate up to 1 week or for longer storage, freeze up to 3 months.

Top tip

If you have trouble with muffins sticking to the muffin liners, then try these parchment paper muffin liners (affiliate link) and you will no longer have sticking issues!

More Pumpkin Recipes

Looking for other recipes like this? Try these:

Pair with...

These are my favorite dishes to serve with [this recipe]:

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

📖 Recipe

Up close image of a pumpkin chocolate chip muffin on a white plate.

Pumpkin Chocolate Chip Muffins

Shelby Law Ruttan
These pumpkin chocolate chip muffins are super easy to make and packed with cozy fall flavors. They're moist, fluffy, and loaded with melty chocolate chips-perfect for a snacking or breakfast!
No ratings yet
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 208 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Wet ingredients

Dry Ingredients

Instructions
 

  • Preheat the oven to 400 degrees F. Line 12 cup muffin pan with paper liners.
  • In a medium bowl, whisk together granulated sugar, oil, eggs, pumpkin and water.
  • In a large bowl mix together the baking flour, baking soda, baking powder, spices and salt.
  • Add wet ingredients to dry ingredients and stir until combined.
  • Fold in chocolate chips.
  • Using a large scoop, fill muffin cups ⅔ full with muffin batter. Bake in preheated oven for 20, until muffins spring back when lightly touched.
  • Cool muffins on a wire rack for 5 minutes. Remove muffins from pan and continue to cool.
  • Store muffins in an airtight container.

Nutrition

Calories: 208kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 31mgSodium: 135mgPotassium: 104mgFiber: 2gSugar: 16gVitamin A: 2432IUVitamin C: 1mgCalcium: 32mgIron: 2mgNet Carbohydrates: 28g
Keyword Pumpkin Chocolate Chip Muffins
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Buffalo Chicken French Bread Pizza

by 1 Comment

Buffalo Chicken French Bread Pizza is the best combination of cheesy goodness and spicy buffalo flavor. It's super easy to make, and you get crispy bread, buffalo chicken, and melty mozzarella all in one bite!

Buffalo Chicken French Bread Pizza on a black plate.

I am a big fan of buffalo flavors. Here you will find everything from stuffed mushrooms to chili with the great flavor of buffalo hot sauce!

This recipe for buffalo chicken French bread pizza was inspired by my love of this buffalo chicken flatbread recipe on my other website.

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Ingredients

This buffalo chicken french bread pizza is a great way to use up any leftover rotisserie chicken. You will need to add cheese, butter and hot sauce to give it the flavor you are looking for.

French Bread Pizza Ingredients, including bread, cheese, chicken, shallots, hot sauce, and melted butter.
  • French bread loaf
  • Cooked diced chicken
  • Red hot sauce
  • Melted salted butter
  • Shallots
  • Cilantro (optional)
  • Thai chili pepper (optional) (can use jalapeno pepper instead)

See recipe card for quantities.

How to Make Buffalo Chicken French Bread Pizza

Follow the steps below for the tastiest buffalo chicken french bread pizza!

French bread cut in half and brushed with melted butter.
  1. Step 1: Slice bread loaf in half. Brush with melted butter and place on a baking sheet.
A loaf of bread cut in half and toasted.
  1. Step 2: Place buttered bread under the broiler and heat until toasted.
Final assembly of pizza on baking sheet.
  1. Step 3: Top toasted french bread with cheese, buffalo chicken mixture, and shallots (if using).
Ungarnished baked pizza on wooden cutting board.
  1. Step 4: Bake in oven for 15 minutes, until cheese is melty and chicken is hot.

When preparing the chicken, you will mix the diced chicken, leftover melted butter and hot sauce with the chicken before topping the pizza.

See recipe card below for complete instructions on how to make this french bread pizza.

Hint: If you like a bit of sweet heat, a drizzle little bit of honey into the chicken mixture.

Low carb alternate for Buffalo Chicken French Bread Pizza on a low carb tortilla.
Use a low carb tortilla for a healthier low carb version of this french bread pizza recipe!

Substitutions

If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.

  • Low carb: use a low carb tortilla or make rolls with this keto slider bun recipe in place of the french bread
  • Meat swap - leftover turkey can be used in place of the chicken.
  • Roll swap - use smaller rolls, like a sub sandwich roll, in place of the french bread.
Buffalo Chicken French Bread Pizza baked and on a wooden cutting board.

Variations

Want to change it up a little? Try these variations for your french bread pizza.

  • Extra spicy: garnish with extra Thai chili peppers or jalapeno.
  • Deluxe French bread pizza: before baking, top the french bread pizza with crumbled blue cheese and drizzle with a spicy ranch dressing before serving.
  • BBQ Chicken Twist: swap the buffalo sauce for BBQ sauce for a smoky, sweet flavor.

Equipment

  • Sharp knife
  • Cutting board
  • Large baking sheet
  • Silicone pastry brush
  • Large bowl
Cut french bread pizza topped with cheese, chicken tossed with buffalo sauce, shallots.

Storage

Store leftovers in an airtight container in the fridge up to 3 days. Reheat in the oven or air fryer at 350 degrees for 5-7 minutes, until warmed through.

Top tip

Consider hollowing the loaf of bread out some to allow the buffalo chicken filling to set inside the bread and keep it in place easier!

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with buffalo chicken french bread pizza:

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

📖 Recipe

Buffalo Chicken French Bread Pizza on a black plate.

Buffalo Chicken French Bread Pizza

Shelby Law Ruttan
This buffalo chicken French bread pizza is so easy and tastes amazing! With crispy bread, spicy chicken, and gooey cheese, it's perfect for a quick dinner or snack.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 6
Calories 252 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat broiler on high.
  • In a large bowl, combine chicken, hot sauce, and 3 tablespoons of melted butter.
  • Using a silicone pastry brush, brush the remaining butter on the cut sides of french bread loaf.
  • Place buttered french bread on a large baking sheet and place under the broiler. Heat under broiler for 1 - 2 minutes, watching carefully, so bread does not burn, until golden.
  • Remove bread from oven and reset oven temperature to 400 degrees.
  • Top toasted french bread halves with mozzarella cheese. Arrange buffalo chicken mixture evenly over top of french bread. Add slivered shallots, if using.
  • Place french bread pizzas in oven and bake for 10 minutes, until cheese is melted and begins to brown.
  • Remove from oven and garnish with cilantro and pepper slices (if using).

Nutrition

Calories: 252kcalCarbohydrates: 35gProtein: 7gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 769mgPotassium: 91mgFiber: 2gSugar: 3gVitamin A: 236IUVitamin C: 0.3mgCalcium: 38mgIron: 3mgNet Carbohydrates: 34g
Keyword Buffalo Chicken French Bread Pizza
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Easy Pumpkin Danish Braid with Maple Drizzle

by 13 Comments

This Pumpkin Danish Braid has a spiced pumpkin filling and a sweet maple icing drizzle on top. It's great for breakfast, brunch, or snacking.

I love when fall gets here and pumpkin is in season. Weekend mornings are slow and easy with a hot coffee and a slice of pumpkin danish. I like making my Sunday mornings special with a baked treat, and this one works every fall.

Quick Summary

  • Ready in 45 minutes and serves 6.
  • Made with store-bought crescent dough, so the braid looks impressive but is easy to do.
  • How to finish the braid so the filling stays sealed inside.
  • How to freeze it and bake it straight from the freezer.
A cut slice of Pumpkin Danish with Maple icing on a black plate with a black and orange checked towel in the background.
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Key Ingredients

Crescent roll dough, canned puree, vanilla extract, brown sugar, pie spice, egg yolk, and egg white.

Refrigerated crescent roll sheet: The ready-made dough is what keeps this braid easy.

Canned pumpkin: Use pure pumpkin puree, not pumpkin pie filling. Pie filling is too loose for the danish filling.

Pumpkin pie spice: Brings the flavors of fall into the pumpkin filling.

Maple syrup: Stirred into powdered sugar for the maple icing drizzle.

How to Make a Braided Pumpkin Danish

Spiced, sweetened filling whisked together in a cream colored bowl.

Place the pumpkin puree, brown sugar, egg yolk, pumpkin pie spice, and vanilla in a mixing bowl and whisk until well combined.

Pumpkin puree spread on top of center crescent roll dough.

Roll the crescent sheet out into a rectangle on parchment paper. Spread the filling down the center, leaving about 1 inch at the top and bottom, then cut 1-inch strips along both sides of the filling.

Image of how to braid crescent roll dough over top of pumpkin filling.

Fold the strips over the filling at an angle, alternating sides in a criss-cross, until the filling is completely covered. When you get to the last two strips, bring the bottom of the danish up towards the filling, then criss-cross those two strips over the top and pinch slightly to seal.

Braided crescent roll dough brushed with egg white wash and sprinkled with sugar on baking sheet.

Brush the braid with the egg white wash and sprinkle with sugar, if you're using it. Bake at 350°F for 30 minutes, until deep golden brown, then move it to a cooling rack right away.

Baked pumpkin danish braid on cooling rack without icing on top.

Stir together the powdered sugar and maple syrup and drizzle it over the warm danish.

Substitutions

  • For a flakier danish, swap the crescent roll dough for puff pastry sheets.
  • If you can't find crescent sheets, use regular crescent roll dough and pinch the seams together to prevent leaks.
  • Use ¾ teaspoon cinnamon plus ¼ teaspoon each of nutmeg and cloves in place of the pumpkin pie spice.

Variations

Below are a few different ways you can enjoy this pumpkin danish with just a few simple changes!

  • Pumpkin Cheese Danish: Spread a layer of sweetened cream cheese alongside the pumpkin for a rich and creamy twist.
  • Toffee Pecan Crunch: Sprinkle a combination of toffee pieces and chopped toasted pecans over top of the pumpkin filling before braiding it.
  • Chocolate Drizzle: Drizzle with melted chocolate instead of the maple icing.
Pumpkin Danish Braid on cooling rack with maple icing.

Top Tips

  • Be sure that the pumpkin you use is canned pumpkin puree. Don't use pumpkin pie filling as it will be too loose for the filling.
  • If you can't find the crescent sheets, use the crescent roll dough. Just be sure to pinch together the seams of the dough to prevent any leaks.

How to Store and Freeze Pumpkin Danish

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

Reheat danish in air fryer or microwave oven for a few seconds until warm, or in the air fryer at 350°F for 5 minutes. (If there is icing, it may dissolve.)

Pumpkin danish is best baked right after you assemble it. To make it ahead, freeze it unbaked for up to 2 months, then bake it from frozen as directed, adding about 10 more minutes until golden.

More Pumpkin Recipes

If pumpkin season is your favorite too, try these next:

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

📖 Recipe

Upclose image of Pumpkin Danish slice with maple icing drizzle on a black plate.

Pumpkin Danish with Maple Drizzle

Shelby Law Ruttan
A braided pumpkin danish that bakes up golden and gets a quick maple glaze.
4.50 from 2 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast & Brunch
Cuisine American
Servings 6
Calories 253 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the Pumpkin Danish

  • 8 ounce refrigerated crescent dough
  • ¾ cup canned pumpkin
  • ¼ cup brown sugar
  • 1½ teaspoons pumpkin pie spice
  • 1 large egg , separated
  • 1 teaspoon vanilla extract , optional
  • 1 teaspoon coarse sugar , optional

For the Maple Glaze

Instructions
 

  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
  • In a medium bowl, mix pumpkin, brown sugar, pumpkin pie spice, egg yolk, and vanilla extract.
  • Unroll dough onto prepared cookie sheet; Press to form a rectangle, approximately 10 x 14.
  • Spread pumpkin filling down center of dough, leaving about 1 inch at top and bottom.
  • With a sharp knife, make cuts 1 inch apart on long sides of dough rectangle just to edge of filling.
  • Fold strips at an angle across filling, overlapping ends and alternating from side to side.
  • Beat egg white in a small bowl until foamy; brush over dough. Sprinkle with coarse sugar (if using).
  • Bake 30 minutes in preheated oven, or until deep golden brown.
  • Immediately remove pumpkin danish from cookie sheet; place on cooling rack.
  • In a small bowl, mix powdered sugar and maple syrup. Drizzle over warm danish.

Nutrition

Calories: 253kcalCarbohydrates: 42gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 31mgSodium: 314mgPotassium: 106mgFiber: 1gSugar: 28gVitamin A: 4812IUVitamin C: 1mgCalcium: 31mgIron: 1mgNet Carbohydrates: 41g
Keyword pumpkin danish braid
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Spiced Lentil Soup

by 9 Comments

When you are in need of a warm and comforting soup to soothe the soul, look no further than this Spiced Lentil Soup. With a tomato base and plenty of warming spices, this soup recipe is perfect for your next chilly day.

Overhead image of a bowl of spiced lentil soup garnished with a sprig of cilantro.

This soup was absolutely delicious and full of so much flavor. I love to make it when the chill hits the air, or when I may be feeling a little under the weather. This Spiced Lentil Soup is pure comfort food for the soul.

I love lentils and I love the natural spiced flavor that comes from just the cooked lentil itself and often keep cooked lentils on hand made in the instant pot.

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Why You'll Love Spiced Lentil Soup

Protein packed: Lentils are a great plant-based source of protein, making this vegetarian soup hearty and satisfying.

Rich flavors: warm and hearty spices add a deep rich flavor with a touch of heat to this comforting soup recipe.

Healthy and Nutritious: Packed with good for you lentils that are full of fiber, vitamins, and minerals.

Ingredients

All you need to make this comforting spiced lentil soup recipe are brown lentils, some veggies, and a few spices and aromatics!

Measured ingredients in white bowls: stewed tomatoes, brown lentils, white onion, vegetable base, olive oil, and spices.
  • Olive oil
  • White onion
  • Ground turmeric
  • Ground cumin
  • Chili pepper flakes
  • Fresh garlic cloves
  • Crushed tomatoes: use 1 quart of home canned tomatoes (what I used for this recipe)
  • Concentrated vegetable broth
  • Dried lentils
  • Fresh cilantro

Hint: I love to use this broth base (affiliate link) when making my own broth.

How to Make Spiced Lentil Soup

The spices in the soup are exactly the type that I like and you can adjust the heat to whatever temperature you prefer.  The fresh tomato and cilantro topping it off is absolutely perfect.  As a matter of fact, I can't wait to have this for lunch again today! 

Onion and garlic in hot oil in a pot.
  1. Step 1: add diced onions and minced garlic into a large pot with hot oil.
Sauteed onion and garlic in a soup pot.
  1. Step 2: Saute over medium heat until onions begin to turn translucent.
Sauteed onion mixture with spices added to the pot.
  1. Step 3: Add the cumin, turmeric, and chili pepper flakes. Cook and stir for 2 minutes.
Tomatoes added to the spiced onion mixture.
  1. Step 4: Add the crushed tomatoes, water, and vegetable broth concentrate. Heat until warmed.
Lentils added to the tomato mixture.
  1. Step 5: Add lentils to tomato mixture and bring to a boil. Reduce heat and simmer 20 minutes, until lentils are tender.
Adding cilantro to cooked soup.
  1. Step 6: stir in fresh cilantro just prior to serving.

Substitutions

  • Lentil swap - feel free to use red or green lentils in place of the brown lentils.
  • Spice swap - use chili powder instead of chili flakes
  • Extra protein boost - add some rehydrated textured vegetable protein (TVP) (affiliate link), diced cooked chicken or cooked ground beef crumbles for an extra boost of protein.

Variations

Try changing the original recipe up a little to give it a different flavor profile or to suit likes of family members.

  • Curried Lentil Soup - add some red or yellow curry paste to the soup.
  • Veggie packed soup - add diced carrots, celery, and bell peppers for a veggie packed soup.
  • Kid friendly - leave out the dried chili peppers for a less spicy version the kids will appreciate.

See this lentil stew version on my website! (placeholder for in-content link)

Equipment

  • Large soup pot
  • Cutting board
  • Sharp knife
  • Wooden spoon

Storage

Store leftover lentil soup in an airtight container in the refrigerator up to 4 days. Can be stored in the freezer up to 3 months.

Top tip

  • Be sure to rinse the dried lentils well before using to ensure any dirt or dust has been removed.
  • Make this soup ahead of time if possible, as the longer it sits, the more flavor will develop!

Looking for other recipes like this? Try these:

Pairing

This spiced lentil soup goes excellent with this air fryer grilled cheese sandwich or try one of the recipes below to accompany it.

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

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

📖 Recipe

Overhead up close image of spiced lentil soup in an orange bowl.

Spiced Lentil Soup

Shelby Law Ruttan
This hearty spiced lentil soup is packed with protein and flavor, thanks to a blend of warming spices and wholesome veggies. Easy to make and full of nutrients, it's the perfect healthy and comforting dish for chilly days.
No ratings yet
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish, Side Dish
Cuisine American
Servings 10
Calories 194 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Heat olive oil in a large Dutch oven over medium-high heat. Add the onion and garlic and saute until tender.
  • Add the turmeric, cumin, chili pepper flakes, saute for 1 minute.
  • Add tomatoes, water, vegetable boullion and lentils and simmer until lentils are tender.
  • Stir in fresh cilantro near the end of the cooking process. You may need to add more water as the lentils cook.

Nutrition

Calories: 194kcalCarbohydrates: 32gProtein: 12gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 472mgPotassium: 684mgFiber: 14gSugar: 6gVitamin A: 317IUVitamin C: 12mgCalcium: 64mgIron: 4mgNet Carbohydrates: 18g
Keyword Spiced Lentil Soup
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Yogurt Biscuits

by 25 Comments

A tender homemade Yogurt Biscuit, hot from the oven, is a delicious addition to you meal. Made with whole milk yogurt, it can be eaten as a side, snack, or topped with sausage gravy for a great comfort meal. They also go great with fresh chopped strawberries and cream for dessert!

Side view of a golden brown baked yogurt biscuit on parchment lined baking sheet.

I am a huge lover of biscuits. This particular recipe is my own take on aMark Bittman's recipe, How to Cook Everything (affiliate link) with my own twist. I loved that it was made with yogurt, so I had to give it a try.

Try this garlic cheddar drop bisciut recipe on my other website!

Why You'll Love Yogurt Biscuits

Flaky and fluffy: They are tender and flaky thick biscuits with crispy browned bits on the outside!

Buttery biscuits: made with butter, you get that combination of diary flavor from buttery to tangy yogurt.

Great for Sandwiches: my family loves using yogurt biscuits for their bacon, egg, and cheese sandwiches. They also make great ham and cheese biscuits!

Ingredients

Biscuit ingredients: unsalted butter, baking powder baking soda, cake flour, salt, whole milk yogurt.
  • Cake flour 
  • Salt
  • Baking powder
  • Baking soda
  • Unsalted butter
  • Whole milk yogurt

Please scroll to bottom of post for ingredient amounts.

How to Make Yogurt Biscuits

Flour mixture with a bowl of yogurt, bowl of butter, and pastry cutter.

1: In a large bowl, combine the flour, baking powder, baking soda, and salt.

Flour mixture in a green bowl with chunks of butter.

Step 2: Add the butter to the flour mixture.

Flour and butter mixture in a green bowl.

3: Work butter into flour mixture until small crumbles form.

Flour and butter mixture with yogurt on top.

4: Add yogurt to flour mixture.

Yogurt and flour mixture combined to make a shaggy dough.

5: Stir yogurt and flour mixture together until dough just starts to form a ball; will look like a shaggy dough.

Biscuit dough ball on flour dusted surface.

6: transfer dough to lightly floured surface and knead about 8-10 times until ball is formed.

A hand cutting biscuit dough in half.

7: Cut dough circle into quarters.

Stacked quarters of dough on a floured surface.

8: stack quarters of dough on top of each other.

Flattened dough that has been cut and stacked.

9: Flatten dough out into a circle. Repeat step 8 and 9 three times. (This will help create the layers in the biscuit)

Overhead of round cut dough on parchment lined baking sheet.

10: Cut dough into circles using a 2" cutter and place on parchment lined baking sheet. Bake until golden brown.

Substitutions

Yogurt substitute: Buttermilk can be used in place of the yogurt.

Flour swap: You can use self-rising flour in place of the cake flour, just leave out the salt and baking soda adjusting the baking powder to 1-½ teaspoons.

Hint: to make 1 cup of cake flour, mix 14 tablespoons of all purpose flour with 2 tablespoons of cornstarch.

Variations

Cheesy Garlic Yogurt Biscuits: stir 1 cup shredded cheddar cheese and 1 teaspoon garlic powder into the flour mixture before adding the yogurt.

Sour Cream and Chive Biscuits: substitute sour cream for the yogurt and stir in ¼ cup chopped chives with the flour mixture.

Upclose image of baked yogurt biscuit cut in half.

Equipment

  • Large baking sheet
  • Parchment paper
  • Mixing bowls
  • Pastry cutter
  • Fork
  • Biscuit cutter

Hint: while you can use a fork to work the butter into the flour mixture, this pastry cutter (affiliate link) does the job fast and efficiently!

Warm yogurt biscuit on a plate with butter and honey drizzle.

Storage

Store leftover biscuits at room temperature in an airtight container up to 3 days.

Yogurt Biscuits can be stored in the freezer in an airtight freezer bag up to 3 months. To reheat, warm thawed biscuits in the oven or air fryer at 350 degrees for 5-7 minutes.

Serve with...

These yogurt biscuits are delicious served with butter, homemade jam, or honey!

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

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

📖 Recipe

Upclose image of golden brown yogurt biscuit.

Yogurt Biscuits

Shelby Law Ruttan
Easy to make with the best results! Tangy yogurt combined with real butter and cake flour produces one of the fluffiest, most delicious biscuits that are tender, flakey and buttery!
5 from 3 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breads
Cuisine American
Servings 12
Calories 256 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper and set aside.
  • In a large bowl, combine the flour, baking powder, baking soda, and salt.
  • Add the butter to the flour mixture.
  • Using a pastry blender, work the butter into the flour mixture until butter is worked into small crumbs
  • Add yogurt to the flour mixture.
  • Using a fork, stir in the yogurt mixture until most of the flour is wet, mixture will look like a shaggy dough.
  • Turn dough out onto a lightly floured surface and knead it no more than 8 times, working the rest of the dry ingredients into the dough.
  • Press the dough into a 1 inch thick circle.
  • Cut dough into quarters.
  • Stack quarters on top of each other.
  • Press dough down to flatten and gently pat into a circle, working the dough as little as possible. Repeat step 8 and 9 three more times.
  • Cut biscuit dough into 2-inch rounds. Put on baking sheet lined with parchment paper. Bake for 8-10 minutes or until the biscuits are golden brown.
  • Remove yogurt biscuits from oven and place on wire cooling rack.

Nutrition

Serving: 1biscuitCalories: 256kcalCarbohydrates: 32gProtein: 6gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 30mgSodium: 606mgPotassium: 98mgFiber: 1gSugar: 2gVitamin A: 326IUVitamin C: 0.2mgCalcium: 168mgIron: 1mgNet Carbohydrates: 31g
Keyword Biscuits, homemade biscuit, homemade yogurt biscuits
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Yogurt Brownies

by 45 Comments

If you love moist and delicious brownies full of dark chocolate flavor, then you will want to make these Yogurt Brownies! Made with dutch process cocoa and sprinkled with dark chocolate chips, you get a double chocolate flavor that every chocolate fan will love!

Upclose image of yogurt brownies.

Brownies are right up there with cookies when it comes to my favorite desserts. I love desserts that you can pick up and eat with your fingers, and although these yogurt brownies might leave a few crumbs, you can absolutely do so!

They go great with a cup of hot coffee, a glass of milk, or make it an extra special dessert with a scoop of vanilla ice cream.

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Why You'll Love Yogurt Brownies

Lower fat: much lower in fat than your typical brownies made with butter!

Fudgy and Moist: yogurt adds moisture while the dutch process cocoa lends a deep dark chocolate flavor.

Guilt free snacking: a great sweet treat to add to lunch boxes or for afternoon snacking!

Ingredients

This isn't your basic brownie recipe as it does have baking powder, which will make your brownies a little more cake like. I also use whole milk yogurt because it is my favorite type of yogurt and usually have it on hand.

Ingredients image for Yogurt brownies.
  • Whole milk yogurt
  • Granulated sugar
  • Vanilla extract
  • Large eggs
  • All purpose flour
  • Dutch process cocoa powder
  • Baking powder
  • Salt
  • Dark chocolate chips

See recipe card for quantities.

How to Make Yogurt Brownies

You can have fudgy, moist, and delicious yogurt brownies in just 5 easy steps! Below is a visual of each step up to baking.

Wet ingredients along with granulated sugar in a green mixing bowl.

Step 1

Place the yogurt, eggs, vanilla and granulated sugar in a large mixing bowl and mix until well combined.

Wet ingredients whisked together in a green bowl.

Step 2

Once combined, the wet mixture will be pale yellow and smooth.

Dry ingredients in a green mixing bowl.

Step 3

Whisk the flour, dutch process cocoa powder, baking powder, and salt until combined.

Chocolate batter in a green mixing bowl.

Step 4

Add the dry ingredients to the wet ingredients and mix until the brownie batter is smooth.

Yogurt brownie batter in a 9x9 baking dish.

Step 5

Spread brownie batter in a 9x9 baking dish that has been sprayed with oil and bake at 350 for 20-25 minutes.

See the recipe card below for complete instructions on how to make these Yogurt Brownies.

Hint: I like to use this wire hand whisk (affiliate link) to mix together the dry ingredients as well as the wet ingredients. Use a wooden spoon to mix the wet and dry together and a rubber scraper to scrape the sides of the mixing bowl as you mix the two together.

Substitutions

If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.

  • Protein boost - use Greek yogurt in place of whole milk yogurt. Brownie batter will be thicker, but that is ok.
  • Chocolate swap - feel free to use semi-sweet or milk chocolate chips in place of the dark chocolate.
  • Sugar-free - use classic monkfruit in in place of the granulated sugar for a sugar free brownie. Great for diabetics or to just lower the carbs in general without affecting flavor or texture.
A stack of two brownies on a white plate in front of a window.

Variations

Below are some additions you can make to this recipe to add different flavors and texture to the yogurt brownies.

  • Nutty brownies - stir in ½ cup of chopped pecans or walnuts.
  • Spicy - add ½ teaspoon of cinnamon and ¼ teaspoon cayenne pepper.
  • Toffee brownies - stir in a cup of toffee bits (affiliate link) to add caramel flavor and substitute the dark chocolate chips with butterscotch chips.

See this fudgy mocha brownie, another low fat favorite of mine right here on my website!

Equipment

  • 9x9 baking dish - I like to use one that has a matching lid (affiliate link) for storage.
  • Mixing bowls (2)
  • Hand whisk
  • Wooden spoon
  • Rubber scraper

Storage

Store brownies in an airtight container up to 2 days. Can be stored in the refrigerator up to 5 days.

Freezing is not recommended due to moisture content as it changes the texture of the brownie once frozen and thawed.

One brownie on a white plate with a bite taken out of the brownie.

Top tip

Don't over bake the brownies or they will dry out. The tops of the brownies should look dry and a toothpick inserted into the center of the brownies should have a few crumbs sticking to it when removed.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this 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

A stack of two yogurt brownies on a white plate with the baking dish of brownies in the background.

Yogurt Brownies

Shelby Law Ruttan
Indulge in these rich, fudgy yogurt brownies made with Dutch-process cocoa, delivering a deep chocolate flavor in every bite. This low-fat treat stays incredibly moist thanks to the yogurt, offering a guilt-free way to satisfy your chocolate cravings.
No ratings yet
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Desserts
Cuisine American
Servings 9
Calories 261 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees F. Lightly spray a 9×9 baking dish with cooking spray.
  • Combine the yogurt, sugar, eggs, and vanilla in a large bowl. Whisk together using a hand whisk, mixing well, until thoroughly blended.
  • Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended.
  • Spread the batter evenly into the prepared baking dish. Sprinkle with dark chocolate chips.
  • Bake in preheated oven until an inserted toothpick comes out clean, 25-30 minutes. Remove, and cool completely on wire rack before cutting.

Nutrition

Calories: 261kcalCarbohydrates: 51gProtein: 5gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 44mgSodium: 166mgPotassium: 193mgFiber: 2gSugar: 38gVitamin A: 80IUVitamin C: 0.1mgCalcium: 68mgIron: 2mgNet Carbohydrates: 48g
Keyword Yogurt Brownies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Buffalo Chickpea Dip

by Leave a Comment

Grab the tortilla chips and get ready to enjoy this cheesy Buffalo Chickpea Dip recipe made for the vegetarians in your life. This creamy dip gives you all the buffalo flavor along with great texture and is so good even the meat eaters will love it!

A hand holding scoop tortilla chip with dip on the chip.

I love having a vegetarian version of buffalo dip available to add to the party table. And, you don't have to be a vegetarian to love this take on the popular buffalo chicken dip!

I was inspired to make this dip recipe after making these Buffalo Cauliflower Tacos, another vegetarian buffalo style recipe perfect for game day tables!

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Why You'll Love Buffalo Chickpea Dip

Vegetarian buffalo dip: this classic twist on the buffalo dip is total crowd pleaser, perfect  for your next game day spread, holiday parties, or any occasion that calls for a flavorful and creamy appetizer.

Simple ingredients: this dip recipe makes the most flavorful dip with just a few simple ingredients!

Delicious flavor combination: with these great combination of flavors, your guests will not think twice that this is a vegetarian recipe!

Buffalo Chickpea Dip Ingredients

Ingredients for Buffalo Chickpea Dip.

Canned whole chickpeas: you will need to drain and rinse the chickpeas before using.

Ranch seasoning: I use the trader joe's brand ranch seasoning, but hidden valley ranch dry ranch seasoning will work as well.

Hot sauce: Use your favorite buffalo sauce. I usually use something like Red Hot or Pete's.

Shredded cheddar cheese: I usually buy the brick cheese and shred it myself.

Cream cheese: buy the block of cheese over the tub. 

Fresh Cilantro or parsley: for garnish

Instructions

Ingredients in the bowl of a food processor.
  1. Place the chickpeas, ranch seasoning, hot sauce, cheddar cheese, and cream cheese in the bowl of a food processor.
Food processor with blended dip ingredients.
  1. Process on high for 20 - 30 seconds, until the chickpeas are broken down but still slightly chunky.
Unbaked dip in the baking dish.
  1. Transfer dip mixture to prepared baking dish and spread out evenly. Sprinkle remaining cheddar cheese over top of dip.
Baked Buffalo Chickpea Dip.
  1. Bake for 25 minutes, until bubbly and hot.

Please visit the recipe card at the bottom of this post for complete instructions.

Equipment

Food processor 

Small baking dish

Substitutions

  • Vegan Buffalo Chickpea version use vegan cheese shreds (affiliate link) in place of the cheddar cheese and plant-based cream cheese (affiliate link) for the cream cheese and stir in nutritional yeast flakes to add a cheesy flavor.
  • Bean swap: Substitute  white beans such as cannellini for the chick peas.

Tips for Making Buffalo Chickpea Dip

  • If you don't have a food processor, use a potato masher to mash the chickpeas. Then stir in the remaining ingredients. 
  • Drain and rinse the canned chickpeas thoroughly to remove excess starch and enhance the dip's creamy texture.
  • Adjust the amount of buffalo sauce to suit your desired level of spiciness.
  • If you prefer a smoother dip, blend for a bit longer in the food processor or blender.
A hand scooping out buffalo chickpea dip with a chip.

Storage

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

Reheat: Buffalo Chickpea Dip can be reheated in the oven or microwave. If you need to add some moisture to it, stir in a little bit of milk.

Serve with..

Serve with a variety of your favorite dippers, such as homemade tortilla chips, celery sticks, carrot sticks, and sliced red bell peppers. You can also serve it with pita chips or crispy bread chips for a heartier option.

When you make this Buffalo Chickpea Dip, 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

Buffalo Chickpea Dip on a tortilla chip.

Buffalo Chickpea Dip

Shelby Law Ruttan
Buffalo Chickpea Dip is a game-changer when it comes to party appetizers. Its irresistible flavor, ease of preparation, and versatility make it a winner in any setting. Try it out at your next gathering, and watch it disappear in no time!
No ratings yet
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Appetizers
Cuisine American
Servings 6
Calories 246 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees F. Spray a small baking dish with non stick cooking spray and set aside.
  • Place the chickpeas, ranch seasoning, hot sauce, ½ cup cheddar cheese, and cream cheese in the bowl of a food processor.
  • Process on high for 20 - 30 seconds, until the chickpeas are broken down but still slightly chunky.
  • Transfer dip mixture to prepared baking dish and spread out evenly. Sprinkle remaining cheddar cheese over top of dip.
  • Bake for 25 minutes, until bubbly and hot.

Nutrition

Calories: 246kcalCarbohydrates: 22gProtein: 11gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 33mgSodium: 613mgPotassium: 242mgFiber: 5gSugar: 4gVitamin A: 419IUVitamin C: 1mgCalcium: 153mgIron: 2mgNet Carbohydrates: 17g
Keyword Buffalo Chickpea Dip
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Chickpea Salad Sandwich

by 1 Comment

This Chickpea Salad Sandwich is my go-to recipe whenever I have vegetarian sandwich craving. It is a great option with the goodness of canned chickpeas and a tangy tahini dressing, all nestled between slices of homemade oatmeal bread. 

Chickpea Salad Sandwich cut in half and stacked on top of each other.

I am a huge fan of chickpeas and one of my favorite recipes with chickpeas is this Garlic Scrambled Egg with Chickpeas with it's bold flavors and textures.

I also love sandwiches, and wanted another vegetarian forward sandwich that included chickpeas with a Mediterranean feel. The tahini dressing gives that flavor and the fresh components added to the sandwich put this recipe over the top at being one of my all time favorites!

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Why You'll Love Chickpea Salad Sandwiches

Nutritious: Chickpeas are an excellent source of protein, fiber, vitamins, and minerals. 

Easy recipe: this sandwich is made with canned chickpeas, is a breeze to prepare and is perfect for back to school lunches. 

Versatile: this sandwich filling is highly adaptable to your taste preferences. Throw in some diced crunchy veggies like cucumber or bell peppers for added freshness and texture.

Chickpea Salad Ingredients

Ingredients for Chickpea Salad Sandwich.
  • Canned chickpeas: also known as garbanzo beans
  • Tahini
  • Olive oil
  • Lemon juice
  • Salt and black pepper
  • Green onions
  • Celery
  • Fresh garlic cloves
  • Gruyere cheese: use ¼ cup nutritional yeast flakes for a vegan alternative.
  • Sturdy bread slices: my favorite bread for these sandwiches is this recipe for Maple Oat Bread. The contrasting sweet in the bread with the tangy lemon and spicy garlic in the chickpea salad compliments each other very well.
  • Avocado
  • Butter Lettuce
  • Fresh cilantro
  • Mayonnaise: choose a vegan mayonnaise for a vegan alternative.
  • Fresh tomato slices

See recipe card below for ingredient amounts.

How to Make a Chickpea Salad Sandwich

Tahini dressing in a blue bowl.
  1. In medium bowl, using a hand whisk, mix together the olive oil, tahini, lemon juice, salt, and black pepper.
Chickpea mashed with tahini dressing in a blue bowl.
  1. Add the chickpeas and smash with a fork into the dressing, leaving some of the chickpeas whole.
Chickpea salad mixture with celery, scallion and cheese on top.
  1. Add the green onions, celery, garlic, and cheese.
Chickpea Salad Sandwich filling in a blue mixing bowl.
  1. Stir to combine into the smashed chickpeas mixture.
Chickpea salad sandwich filling topped with tomato slices.
  1. Add lettuce, cilantro, avocado, chickpea salad, and tomato slices.
Side view of a whole sandwich.
  1. Top with another slice of bread and cut to serve.
  1. In medium bowl, using a hand whisk, mix together the olive oil, tahini, lemon juice, salt, and black pepper.
  2. Add the chickpeas and smash with a fork into the dressing, leaving some of the chickpeas whole.
  3. Add the green onions, celery, garlic, and cheese. Stir to combine into the smashed chickpeas mixture.
  4. Spread each slice of bread with mayonnaise (if using).
  5. Top with lettuce, cilantro, avocado, chickpea mixture, and tomato slices.
  6. Cover with second slice of bread.

Equipment

  • Medium bowl
  • Hand whisk
  • Fork
  • Wooden spoon

Variations

Mediterranean Twist: Add chopped kalamata olives, sun-dried tomatoes, and crumbled feta cheese to the chickpea salad mix for a Mediterranean-inspired delight.

Spicy Kick: Sprinkle in some chili powder or cayenne pepper for those who enjoy a bit of heat.

Curry flavor: Add some curry powder to make a curried chickpea salad sandwich.

Protein boost: make a chickpea egg salad by stirring in a chopped hard boiled egg.

Storage

Refrigerate: store it in an airtight container in the refrigerator. It will stay fresh for up to 4-5 days.

I do not recommend freezing this sandwich filling.

FAQ's

What can I substitute for Tahini? 

Tahini is a sesame seed butter and can easily be substituted with cashew butter, sunflower butter, or peanut butter.

Are canned chickpeas healthy?

Canned chickpeas are a convenient and nutritious option. Opt for low-sodium versions to reduce salt intake.

Can I make the chickpea salad ahead of time?

Absolutely! The chickpea salad can be refrigerated for up to 5 days.

Side view of a cut sandwich.

Top Tips

  • Rinse and drain the canned chickpeas thoroughly to remove excess sodium.
  • Use a potato masher or fork to mash the chickpeas to your desired consistency. Some prefer a chunky texture, while others like it smoother.
  • Skip the bread and serve the chickpea salad mixture in lettuce wraps along with the fresh veggies for added crunch.
  • Substitute fresh dill, or your favorite fresh herbs for the cilantro and add a squeeze of dijon mustard to the dressing.

More Sandwich Recipes

Serve with..

Serve this chickpea salad sandwich with a side of fresh fruit or a small green salad for a complete and well-balanced meal. You can also enjoy the sandwich filling in a lettuce bowl, on top of a green salad, to top crackers.

This is especially great on homemade bread like this oatmeal bread or homemade soft white bread!

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

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

📖 Recipe

Chickpea Salad Sandwich cut in half and stacked.

Chickpea Salad Sandwich

Shelby Law Ruttan
This Chickpea Salad Sandwich is a delightful blend of flavors, textures, and nutrients that will have you excited for lunchtime. This vegetarian recipe will be the most satisfying sandwiches you've ever had! Whether you're heading back to school or just need a wholesome lunch option, this chickpea salad sandwich has got you covered.
5 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course lunch
Cuisine American
Servings 6
Calories 388 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 15 ounce canned chickpeas drained and rinsed
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons tahini
  • 1½ tablespoons fresh lemon juice
  • ¼ cup finely chopped celery
  • ¼ cup finely chopped scallions
  • ¼ cup finely shredded smoked gruyere
  • 8 slices oatmeal bread
  • ½ cup cilantro leaves
  • ½ avocado thinly sliced
  • 1 large tomato thinly sliced
  • 4 tablespoons mayonnaise (optional)

Instructions
 

  • In medium bowl, using a hand whisk, mix together the olive oil, tahini, lemon juice, salt, and black pepper.
  • Add the chickpeas and smash with a fork into the dressing, leaving some of the chickpeas whole.
  • Add the green onions, celery, garlic, and cheese. Stir to combine into the smashed chickpeas mixture.
  • Spread each slice of bread with mayonnaise (if using). Top with lettuce, cilantro, avocado, chickpea mixture, and tomato slices. Cover with second slice of bread.

Nutrition

Calories: 388kcalCarbohydrates: 31gProtein: 11gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 11gTrans Fat: 0.03gCholesterol: 10mgSodium: 481mgPotassium: 321mgFiber: 6gSugar: 3gVitamin A: 287IUVitamin C: 5mgCalcium: 147mgIron: 3mgNet Carbohydrates: 25g
Keyword Chickpea Salad Sandwich
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pumpkin Granola

by 2 Comments

This Pumpkin Granola is warmed spiced, perfectly crunchy, and naturally sweetened with honey and brown sugar. It's a delicious make ahead snack that brings all the cozy fall flavors to breakfast or snack time.

Glass jar labeled Pumpkin Granola filled with chunky granola, set on a gray surface near a window with a striped cloth in the background.

It also makes a great topping for Greek yogurt, smoothie bowls or even vanilla ice cream. If you love seasonal snacks, you will also want to try my Overnight Pumpkin Oats or Pumpkin Spice Cinnamon Rolls next!

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Why You'll Love Pumpkin Granola

  • Big crunchy clusters: thanks to a slow bake and sticky pumpkin honey mixture.
  • Perfect fall flavor: cinnamon, nutmeg, ginger, and cloves give it that warm, pumpkin pie taste.
  • Freezer friendly: makes a big batch and keeps well, so it's great for weekly meal prep.

Key Ingredients

Overhead view of labeled ingredients in white bowls, including whole oats, pecans, pumpkin puree, brown sugar, maple syrup, olive oil, nutmeg, allspice, cinnamon, and ground ginger.
  • Old fashioned rolled oats: give the granola its hearty texture and hold up well to baking.
  • Pumpkin puree: adds moisture and subtle pumpkin flavor without overpowering.
  • Honey and brown sugar: natural sweeteners that help bind the granola into clusters.
  • Chopped pecans: add a nutty crunch and toast beautifully in the oven.
  • Cinnamon, nutmeg, ginger, and cloves: classic warm spices that bring that cozy pumpkin spice feel.
  • Vanilla extract: balances and enhances the sweetness and spices.
  • Oil: helps the mixture coat the oats and bakes into a crisp texture.
Large red mixing bowl filled with whole oats and chopped pecans, topped with a thick brown pumpkin mixture, ready to be stirred together.

Ingredient Substitutions

  • Use walnuts, almonds, or sunflower seeds in place of pecans.
  • Substitute honey with maple syrup.
  • Try butternut squash or sweet potato puree in place of pumpkin!

Recipe Variations

  • Cranberry Pumpkin Granola: stir in dried cranberries after baking for a tart contrast.
  • Chocolate Pumpkin Granola: add mini chocolate chips after cooling for a sweet twist.
  • Pumpkin Protein Granola: boost the protein by adding a cup of raw pepitas before roasting.
Overhead view of freshly baked pumpkin granola spread out on a metal baking sheet, with golden brown clusters visible.

Tips for Perfectly Crunchy Pumpkin Granola

  • Stir every 10 minutes while baking to prevent burning and promote even crisping.
  • Let it cool completely before storing to keep it crunchy.
  • Spread in an even single layer for best texture and color.

Storage

Store in an airtight container at room temperature for up to 2 weeks. Freeze in airtight freezer bags for up to 3 months.

Overhead view of freshly baked pumpkin granola in a glass jar placed in front of a blue and white striped cloth with golden brown clusters scattered around the jar.

More Pumpkin Recipes To Try

Can't get enough pumpkin or oats? Make sure to check out my Pumpkin Spiced Steel Oats, Air Fryer Pumpkin Pie Bombs, Steel Cut Oats with Maple Cranberry Syrup, Pumpkin Dutch Baby, and Pumpkin Scones.

Did you make this? I'd love to hear your thoughts! Please leave a ⭐⭐⭐⭐⭐ rating below to let me know how it turned out. If you're sharing on social media, tag me @grumpyshoneybunch on Instagram. Seeing your breakfast spreads always makes my day!

📖 Recipe

Glass jar labeled Pumpkin Granola filled with chunky granola, set on a gray surface near a window with a striped cloth in the background.

Pumpkin Granola

Shelby Law Ruttan
Pumpkin Granola is crunchy, sweet, and full of cozy fall spices. It's baked until golden with big clusters that are great for snacking, topping yogurt, or even sprinkling over ice cream.
No ratings yet
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 16
Calories 208 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 325 degrees F. Spray two large baking sheets with non-stick cooking spray and set aside.
  • In a large bowl, combine rolled oats and chopped pecans. Set aside.
  • In a medium saucepan over medium-high heat, combine the pumpkin puree, brown sugar, honey, olive oil, water, vanilla extract, cinnamon, ginger, allspice, and nutmeg.
  • Cook and stir until pumpkin mixture comes to a boil. Remove from heat.
  • Pour wet ingredients over top of the dry ingredients and stir to completely coat oats with pumpkin mixture.
  • Transfer the granola mixture to the prepared baking sheet, dividing evenly between two sheets. Spread granola out in a single layer.
  • Bake for 40 minutes, stirring every 10 minutes until granola is golden brown.
  • Remove from oven and cool on a wire rack. Store in airtight containers.

Nutrition

Serving: 0.5cupCalories: 208kcalCarbohydrates: 28gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.01gSodium: 113mgPotassium: 146mgFiber: 3gSugar: 13gVitamin A: 2388IUVitamin C: 1mgCalcium: 26mgIron: 1mgNet Carbohydrates: 25g
Keyword Pumpkin Granola
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Hazelnut Shortbread Cookies

by 37 Comments

Hazelnut Shortbread Cookies are made with browned butter and dipped in dark chocolate sprinkled with seas salt recipe is a decadent and buttery treat set off by the bittersweet chocolate and sea salt. It is the perfect cookie to include in a gift basket along with some Hazelnut flavored coffee and mug.

Hazelnut Browned Butter Shortbread

If you are looking for a Christmas cookie that can easily be shipped, or a new and different flavor to add to your cookie tray this year, then this Hazelnut Browned Butter Shortbread cookie is the answer. It is not only delicious, but sturdy making it perfect for sending off to family and friends afar.

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Why You'll Love Browned Butter Hazelnut Shortbread

Rich, nutty flavor: browned butter enhances the flavor of these buttery cookies and pairs perfectly with the hazelnuts in every bite.

Salty sweet balance: edges dipped in dark chocolate and sprinkled with grey sea salts enhances the overall flavor of these cookies.

Gourmet appeal: these shortbread cookies have a gourmet look and feel all while being very easy to make and budget friendly!

Other than the basic butter, sugar, flour there are a few ingredients and tools you must have to make this Hazelnut Browned Butter Shortbread

  • Hazelnuts: Be sure to buy hazelnuts that have already had the skin removed. You can also buy them already chopped if you wish, but I buy them whole and chop them myself. Did you know hazelnuts are also known as filberts? 🙂
  • Fleur de Sel: also known as grey sea salt or Celtic sea salt
  • Unsalted butter 
  • Granulated sugar
  • Light brown sugar
  • Salt
  • Vanilla extract
  • All-purpose flour
  • Bittersweet chocolate 
  • Coconut oil

Scroll to the bottom of this post for ingredient amounts and complete instructions.

Individually wrapped Cookies in a gift basket.

Substitutions

Nut swap: use chopped toasted pecans in place of the hazelnuts.

Chocolate substitution: use semi-sweet chocolate or milk chocolate in place of the bitter-sweet chocolate.

Salt swap: if you need to omit the salt, you can decorate the chocolate with toffee bits or holiday sprinkles.

Variations

Chocolate Orange: substitute orange extract for the vanilla and dust the chocolate dip with grated orange zest while still wet.

Milk Chocolate Espresso: Incorporate finely ground espresso into the dough for a coffee-infused version that complements the nuttiness of the hazelnuts. Dip the shortbread in smooth milk chocolate for a mellow, creamy finish.

Cinnamon Sugar and Spiced Dark Chocolate: Mix a teaspoon of ground cinnamon into the dough for a warm, spiced flavor. After baking, dip the shortbread in dark chocolate infused with a hint of cayenne or chili powder for a subtle, spicy kick. Finish with a sprinkle of cinnamon sugar instead of sea salt.

Equipment

  • Small saucepan
  • Large bowl
  • Electric mixer
  • Rubber scraper
  • Wooden spoon
  • Cookie sheet
  • Parchment paper
  • 4-cup glass measure
  • Sharp knife

Hint: if you have a pizza cutter, (affiliate link) this works great in place of the knife for cutting the shortbread!

How to Store Hazelnut Shortbread Cookies

These browned butter shortbread cookies can be stored in an airtight container at room temperature up to 2 weeks. They can be stored in the freezer up to 3 months.

Top Tip

If the temperature in your house is warmer than 70 degrees, it is best to store these cookies in the fridge due to the chocolate dip.

My Personal Hazelnut Favorites

If you are a fan of hazelnuts, then these Hazelnut Thumbprints are a must try! I also LOVE these Chocolate Hazelnut Potstickers (so easy to make!) and Chocolate Hazelnut Gingerbread Cookie Cups!

I am a huge cookie fan. So, for me to pick just a few great Christmas Cookies is a difficult task. My first pick of cookies to pack up and ship off are these Chewy Mocha Toffee Chip Cookies.

This big batch recipe for Italian Christmas Cookies is my big go-to. It makes a lot of cookies so I can divide them up on my trays with just one bake. They also freeze well!

Be sure to check out this list of the 25 Best Christmas Cookie Recipes on Grumpy's Honeybunch for more ideas!

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

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

📖 Recipe

Hazelnut Browned Butter Shortbread.

Hazelnut Browned Butter Shortbread

Shelby Law Ruttan
Buttery triangle-shaped cookies with a browned butter flavor and dipped in chocolate. Finish them off with a sprinkle of fleur de sel for that salty-sweet combination that can't be beaten!
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Desserts
Cuisine American
Servings 16 cookies
Calories 257 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 350.
  • In a small saucepan, melt ¼ cup of the butter over medium heat. Reduce heat to medium-low. Continue to cook, without stirring, about 5 minutes or until butter becomes brown and fragrant. Remove from heat, cool slightly.
  • In a large bowl, beat remaining butter with electric mixer on med speed for about 30 seconds. Add sugars and salt. Beat until combined, scraping side of bowl occasionally.
  • Beat in browned butter and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the hazelnuts. Divide dough in half.
  • On a prepared cookie sheet, pat each half of dough into an 8-inch circle. Using fingers, crimp edges of each dough circle. Prick every inch or so with the tines of a fork. Cut each circle into eight wedges (do not separate wedges). (I used my pizza cutter for this - worked like a charm!)
  • Bake for 15 minutes or until edge is lightly browned. Recut circle into wedges while warm. Cool on cookie sheet for 5 minutes. Transfer wedges to a wire rack; cool. (I ended up baking these 10 minutes longer than the recipe stated. Don't know why it was so off, but it was.)
  • In glass 4-cup measuring cup, place chopped bittersweet chocolate and ½ teaspoon shortening and microwave at 30-second intervals until melted. Dip the scalloped edge of each wedge into chocolate, allowing excess to drip off. Return to wire rack. Lightly sprinkle the chocolate with fleur de sel. Allow to stand until chocolate is set.

Nutrition

Serving: 1gCalories: 257kcalCarbohydrates: 24gProtein: 3gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 31mgSodium: 275mgPotassium: 93mgFiber: 1gSugar: 9gVitamin A: 359IUVitamin C: 0.2mgCalcium: 18mgIron: 1mgNet Carbohydrates: 23g
Keyword Hazelnut Browned Butter Shortbread
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Mexican Hot Chocolate Cookies Stuffed with Marshmallow

by Leave a Comment

These Mexican Hot Chocolate Cookies are chocolate cookies made with cinnamon and a little cayenne pepper Each one is stuffed with a gooey marshmallow that's wrapped completely in the dough before baking.

I love sweet and spicy flavors, so wanted to try this version of a chocolate cookie. They're great for a Mexican themed night and make a great addition to your Christmas cookie collection.

Quick Summary

  • Spiced chocolate cookies with a marshmallow hidden inside each one. Makes 12 large cookies.
  • My cocoa and brown sugar picks, and why I use them.
  • Step-by-step photos of wrapping the dough around the marshmallow.
  • How spicy they are, with a kid-friendly option.
Two Mexican Hot Chocolate Cookies on a white plate with a blue towel sitting in a windowsill.
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Key Ingredients

Cookie Ingredients image: flour, cocoa powder, brown sugar, butter, ground cinnamon, salt, cayenne pepper, baking powder, vanilla, eggs, and marshmallows.
  • Dutch process cocoa powder: I use it for a deep chocolate flavor. Regular cocoa powder will work if that's what you have, but I highly recommend Dutch process.
  • Dark brown sugar: Adds a deep caramel flavor.
  • Cinnamon and cayenne pepper: together they give these cookies their warm and spicy hints.
  • Large marshmallows, frozen: Freezing them first helps keep the marshmallow from leaking out.

How to Make Mexican Hot Chocolate Cookies

Dry ingredients added to a large bowl.

I add all the dry ingredients to a large bowl.

    Dry ingredients mixed together.

    Then I whisk them until they are well mixed.

      Softened butter and dark brown sugar in a green bowl.

      In a separate bowl, I cream the softened butter and dark brown sugar with my hand mixer.

        Creamed butter and sugar with egg and vanilla added to the bowl.

        Next, I beat in the egg and vanilla.

          Dry ingredients added to creamed wet ingredients.

          The dry ingredients go in last, mixed on low until combined.

            Mexican Hot Chocolate Cookie dough on a parchment lined baking sheet.

            I scoop the dough onto a parchment-lined baking sheet, cover it with plastic wrap so it doesn't dry out, and chill it in the fridge.

              A hand holding chocolate dough with a marshmallow being wrapped in the center of the dough.

              Once it's chilled, I flatten each scoop into a circle, set a marshmallow in the middle, and fold the dough up around it.

              Mexican Hot Chocolate Cookie dough ball shaped around a marshmallow in a hand.

              Then I roll it into ball between my hands until no marshmallow is showing.

              Cookie dough ball in an orange bowl of cinnamon sugar.

              Each ball gets rolled in cinnamon sugar.

              Marshmallow wrapped cookie dough balls rolled in cinnamon sugar and on a baking sheet.

              I set them back on the lined baking sheet to bake.

              Baked Mexican Hot Chocolate cookies on parchment lined baking sheet.

              When they come out of the oven, I let them cool on the pan for a few minutes.

              Baked cookies cooling on a cooling rack.

              Then I move them to a wire rack to cool completely.

              Substitutions

              • Instead of just ground cinnamon, use a combination of your favorite spices such as cinnamon, nutmeg, cloves, and/or allspice.
              • To make these cookies vegan, use a plant-based butter and vegan marshmallows.

              Variations

              • For more heat, add an extra ½ teaspoon cayenne pepper to the cookie dough.
              • Use fruit flavored marshmallows for a burst of fruity flavor.
              • For a version without the heat, try my Air Fryer Hot Cocoa Cookies.

              Storage

              Store baked cookies in an airtight container up to 5 days.

              Cookies can be stored in the freezer up to 3 months.

              You May Be Wondering

              How spicy are these cookies, and can I make them milder for kids?

              They have just enough spice to leave a slight tingle on the tongue. If your kids don't like that tingle, leave out the cayenne pepper and use just 1 teaspoon of cinnamon.

              Can I make the cookie dough ahead?

              Yes. Let the refrigerated dough come to room temperature for no longer than 5 minutes before you add the marshmallow and shape it. That makes it easier to wrap around the marshmallow.

              How do I keep the marshmallow from leaking out?

              Make sure there's a good seal of cookie dough all the way around the marshmallow. It's normal for the tops to crack and some of the marshmallow to show.

              What should I serve with Mexican Hot Chocolate Cookies?

              Try them with a glass of homemade horchata. Mexican coffee, a regular cup of coffee, or a glass of milk go well with them too.

              Looking for other cookie recipes? Try these:

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

              📖 Recipe

              Mexican Hot Chocolate Cookies Featured Image.

              Mexican Hot Chocolate Cookies

              Shelby Law Ruttan
              Sweet and spicy chocolate cookies with a marshmallow baked inside. Good with hot cocoa or coffee, or as part of a holiday cookie exchange.
              No ratings yet
              Print FREE recipe card with your email address Pin Recipe Save
              Prep Time 15 minutes
              Cook Time 12 minutes
              Chill time 2 hours
              Total Time 2 hours 27 minutes
              Course Cookies
              Cuisine Tex-Mex
              Servings 12
              Calories 285 kcal

              Equipment

              As an Amazon Associate I earn from qualifying purchases.

              Ingredients
                

              Instructions
               

              • Place marshmallows in a single layer on a parchment lined sheet in the freezer and freeze until frozen solid.
              • Line a large baking sheet with parchment paper and set aside.
              • In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, cayenne pepper, and ground cinnamon. Set aside.
              • In a large bowl, using a hand mixer on medium speed, mix together the butter and sugar until creamy.
              • Add the egg and vanilla to the butter mixture and mix for 2 minutes on medium speed, until fluffy.
              • Add the flour mixture and mix on low speed until dry ingredients are incorporated.
              • Using a large cookie scoop (about 2 tablespoons sized), scoop dough into mounds and place on baking sheet. Refrigerate for 2 hours.
              • When ready to bake, preheat oven to 350 degrees F.
              • Add ¼ cup of granulated sugar and ¼ teaspoon ground cinnamon to a small bowl.
              • Remove cookie dough from fridge and flatten into a circle. Place 1 frozen marshmallow in the center of the cookie and wrap the dough around the marshmallow to enclose the marshmallow in the dough.
              • Roll dough ball in the cinnamon sugar mixture to coat.
              • Place cookies on baking sheet 3 inches apart. Bake for 12 minutes, turning the cookie sheet halfway through backing, until cookies have puffed and bits of marshmallow show through the cookie.
              • Remove cookies from the oven and place sheet on a cooling rack; cool for 5 minutes.
              • Transfer cookies from baking sheet to cooling rack and cool completely.

              Nutrition

              Calories: 285kcalCarbohydrates: 51gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 36mgSodium: 251mgPotassium: 121mgFiber: 2gSugar: 35gVitamin A: 295IUVitamin C: 0.1mgCalcium: 58mgIron: 2mgNet Carbohydrates: 49g
              Keyword Mexican Hot Chocolate Cookies, Mexican Hot Chocolate Cookies with Cayenne
              Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

              Birthday Cake Cupcakes

              by Leave a Comment

              If you are looking for the perfect cupcake for your next birthday party, then you need this Birthday Cake Cupcakes recipe! They are soft, fluffy, and dotted with confetti sprinkles inside making them a delicious treat for kids of all ages!

              Hero image for Birthday Cake Cupcakes.

              Confetti is a natural part of celebration, so these confetti cupcakes are perfect for birthday parties, baby showers, holiday parties, and more!

              This birthday cake cupcake recipe was inspired by my need to use some buttermilk I had leftover in my fridge from making my mom's buttermilk biscuits on this site. Since I was making them for my grandson's birthday, I topped them with his favorite chocolate buttercream frosting!

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              Why You'll Love Birthday Cake Cupcakes

              Confetti Cupcakes: these envoke a sense of fun and nostalgia - and everyone loves sprinkles!

              Homemade goodness: This cupcake recipe is similar to the funfetti cakes you can buy in box mixes, only better as there are no added preservatives!

              Versatile: you can frost with your favorite frosting and top with your favorite decorations.

              Ingredients

              Cake flour and buttermilk are the two ingredients that gives this birthday cupcake it's perfect texture. No worries if you don't have cake flour on hand, I will give you a tip on how to make your own below!

              Cupcake ingredients: cake flour, baking powder and soda, granulated sugar, butter, salt, buttermilk, egg whites, vanilla, and sprinkles.
              • Cake flour
              • Baking powder
              • Baking soda
              • Salt
              • Unsalted butter room temperature
              • Granulated sugar
              • Egg whites room temperature
              • Vanilla extract
              • Buttermilk
              • Sprinkles

              See recipe card for quantities.

              How to Make Birthday Cake Cupcakes

              These homemade cupcakes are simple to make in just a few short steps! Check out the instructions below for a visual on how to make these birthday cake cupcakes.

              Creamed butter, sugar, egg whites, and vanilla.
              1. Step 1: In a medium bowl, cream together the sugar and butter. Add the egg whites and vanilla and mix on medium high speed until batter if fluffy and light.
              Dry ingredients: cake flour, salt, baking powder and baking soda in a mixing bowl.
              1. Step 2: Mix together the cake flour, baking powder, baking soda, and salt. Then add dry ingredients to wet ingredients alternately with buttermilk, until batter is completely combined.
              Cupcake batter in a white mixing bowl.
              1. Step 3: Fold the sprinkles into the cake batter using a rubber spatula.
              Scooping cupcake batter into paper lined cupcake pan.
              1. Step 4: Fill cupcake liners ⅔ full and bake for 18 - 20 minutes.
              Overhead view of cupcake pan with baked birthday cake cupcakes inside.
              1. Step 5: Cool baked cupcakes on a wire rack for 10 minutes, then remove from cupcake pan to cool completely.
              Upclose image of baked birthday cake cupcake with chocolate buttercream frosting and sprinkles.
              1. Step 6: Frost birthday cake cupcakes with your favorite frosting and decorate with sprinkles.

              See recipe card below for full instructions.

              Hint: I topped these cupcakes with my favorite chocolate buttercream frosting found right here on my website!

              Ingredient Substitutions

              Don't have an ingredient and don't want to make a store run? Try some of the suggestions below:

              • Cake Flour - Make your own cake flour by measuring 2 cups of all purpose flour, then remove 4 tablespoons. Replace the 4 tablespoons of flour with corn starch. Whisk to combine the ingredients, then measure amount of cake flour needed for the recipe. Store leftover cake flour in an airtight container in the cupboard.
              • Flavoring - use almond or coconut extract in place of vanilla.
              • Egg White substitute - use 2 whole eggs in place of egg whites. If doing so, note that the cupcakes will have a yellow tint instead of being white.

              Hint: I love these colorful sprinkles (affiliate link) free of artificial dyes!

              Angled view of Birthday cake cupcakes with chocolate frosting and sprinakles.

              Variations

              Below are a few ideas on how to change this recipe up a little to fit other flavors you may like!

              • Chocolate chip cupcakes - stir in ½ cup mini chocolate chips in place of the jimmies (aka sprinkles).
              • Frosting variations - instead of the suggested chocolate frosting make this cream cheese frosting or caramel fudge frosting.
              • Sweet and salty - top the frosting with crushed pretzels or potato chips!

              See this peanut butter and jelly cupcake on my website! (it's my favorite one!)

              Equipment

              • Muffin pan (this makes 16 cupcakes so you will need at least 2 pans
              • Cupcake liners
              • Mixing bowls
              • Electric mixer
              • Rubber scraper
              • Large scoop
              • Cooling Rack

              If you want to pipe frosting onto the cupcakes you will also need some piping tips and piping bags. (affiliate links)

              Storing Birthday Cake Cupcakes

              Store cupcakes in an airtight container in the fridge up to 1 week.

              Can store unfrosted cupcakes in the freezer up to 3 months. Frost after thawing.

              Birthday Cake Cupcake cut in half on a white plate.

              Top tip

              • Room Temperature Ingredients: It is important that your cold ingredients are brought to room temperature before mixing the batter. This ensures the batter will blend smoothly and bake evenly.
              • Measure ingredients accordingly: use the spoon and sweep method for measuring flour. Gently spoon flour into the measuring cup then gently scrape the top of the cup to remove excess flour. Do not scoop the cup into the flour or tap the measuring cup, this will cause a heavier amount of flour and dry cupcakes.

              More Cupcake Recipes

              Looking for other recipes like this? Try these:

              Pairing

              These are my favorite dishes to serve with Birthday Cake Cupcakes:

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

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

              📖 Recipe

              Featured image for birthday cake cupcakes.

              Birthday Cake Cupcakes

              Shelby Law Ruttan
              These Birthday Cake Cupcakes are a vanilla flavored cupcake sprinkled with confetti candy inside the cake. They are a soft and moist cake with an incredible texture and are perfect for celebrations of all types!
              No ratings yet
              Print FREE recipe card with your email address Pin Recipe Save
              Prep Time 10 minutes
              Cook Time 18 minutes
              Total Time 28 minutes
              Course Desserts
              Cuisine American
              Servings 16
              Calories 184 kcal

              Equipment

              As an Amazon Associate I earn from qualifying purchases.

              Ingredients
                

              Instructions
               

              • Preheat oven to 350 degrees F. Line muffin pan with cupcake liners; set aside.
              • In a large bowl, using a hand mixer on medium speed, cream together the butter and sugar for 2 minutes, until smooth.
              • Add the egg whites and vanilla and continue to mix on medium speed for 3 minutes, until sugar mixture is light and creamy.
              • In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
              • Starting with the dry ingredients, add about ⅓ of the mixture to the wet ingredients. Mix until combined. Add ⅓ cup of the buttermilk. Repeat with dry ingredients and buttermilk until well combined.
              • Add ¼ cup sprinkles (if using) to the cupcake batter and fold in using a rubber scraper, until combined.
              • Scoop the cupcake batter into the prepared cupcake pan filling each cup ⅔ full with batter.
              • Bake for 18-20 minutes, until cake tops spring back when lightly touched.
              • Transfer cupcakes to a cooling rack and cool 10 minutes. Remove cupcakes from pan and cool completely. Frost as desired using remaining sprinkles to decorate frosted cupcakes.

              Notes

              Keep these things in mind when making these birthday cake cupcakes for the best results:
              • Room Temperature Ingredients: It is important that your cold ingredients are brought to room temperature before mixing the batter. This ensures the batter will blend smoothly and bake evenly.
              • Measure ingredients accordingly: use the spoon and sweep method for measuring flour. Gently spoon flour into the measuring cup then gently scrape the top of the cup to remove excess flour. Do not scoop the cup into the flour or tap the measuring cup, this will cause a heavier amount of flour and dry cupcakes.

              Nutrition

              Calories: 184kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 101mgPotassium: 47mgFiber: 0.3gSugar: 18gVitamin A: 202IUCalcium: 33mgIron: 0.2mgNet Carbohydrates: 28g
              Keyword Birthday Cake Cupcakes
              Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

              Vegetarian Stuffed Zucchini

              by Leave a Comment

              These Vegetarian Stuffed Zucchini boats are filled with a delectable mixture of lentils and cheese, topped with crunchy toasted pecans, making them a delightful plant-based option that can shine as a main course or side dish.

              Overhead image of two vegetarian stuffed zucchini boats.

              This stuffed zucchini recipe is not only a great way to showcase your garden produce on the table, but it is nutritious, and delicious meal!

              [feast_advanced_jump_to]

              Why you'll love Vegetarian Stuffed Zucchini

              Plant based protein: this meatless recipe gets its protein from the cooked lentils.

              Easy recipe: these lentil stuffed zucchini boats make an easy summer dinner or the perfect side dish.

              Versatile and easily adaptable: you can easily make this a vegan recipe or swap a different vegan protein base for the lentils.

              Ingredients

              Fresh, delicious, and healthy! The ingredients to make these zucchini boats are simple and common ingredients you probably already have on hand.

              Ingredients for stuffed zucchini: cooked lentils, cheddar cheese, fresh zucchini, pecans, green onion, chili powder, and ground cumin.
              • Fresh zucchini: choose smaller zucchini without any blemishes.
              • Cooked lentils: make these Instant Pot Lentils ahead of time so you have them readily available for this recipe.
              • Shredded cheddar cheese: feel free to use a vegan cheese to make this an easy vegan meal.
              • Green onion
              • Chili powder
              • Cumin powder
              • Chopped pecans
              • Fresh cilantro

              How to Make Zucchini Boats

              Two medium zucchini cut in half and arranged in a square glass dish.

              Step 1

              Wash, dry, and slice zucchini in half.

              Halved zucchini that has had pulp scooped out of the center in a square glass baking dish.

              Step 2

              Use a tablespoon or melon baller to scrape out the zucchini pulp, creating a ½-inch thick shell. Brush with olive oil and season salt to taste. 

              Zucchini boats filled with a lentil cheese filling in a square glass baking dish.

              Step 3

              In a medium bowl, combine the cooked lentils, chili powder, cumin powder, green onions, and cheese.

              Fill each zucchini half with the lentil filling and bake in preheated oven for 20 minutes, until lentil filling is hot and zucchini has softened slightly.

              Upclose image of vegetarian stuffed zucchini on a plate.

              Step 4

              Remove zucchini from the oven and garnish with chopped pecans and fresh cilantro. Cool for 5 minutes before serving.

              1. Preheat oven to 350 degrees F. Spray a baking dish with cooking spray and set aside.
              2. In a medium bowl, combine the cooked lentils, chili powder, cumin powder, green onions, and cheese. Set aside.
              3. Slice each zucchini lengthwise and use a tablespoon or melon baller to scrape out the zucchini pulp, creating a ½-inch thick shell. Brush with olive oil and season salt to taste. 
              4. Fill each zucchini half with the lentil filling and bake in preheated oven for 20 minutes, until lentil filling is hot and zucchini has softened slightly.
              5. Remove zucchini from the oven and garnish with chopped pecans and fresh cilantro. Cool for 5 minutes before serving.

              Equipment

              • Sharp knife
              • Spoon or melon baller
              • Baking sheet
              • Mixing bowls
              • Skillet or saucepan

              Substitutions

              Lentil swap: use cooked rice, cauliflower rice, or quinoa in place of the lentils.

              Vegan Zucchini Boats: use a plant based cheese in place of the cheddar cheese.

              Nut swap: substitute the chopped pecans with walnuts or roasted pumpkin seeds.

              Vegetarian Stuffed Zucchini on a white plate stuffed with lentil cheese filling and garnished with copped pecans and cilantro.

              Variations

              Mediterranean Twist: Add chopped olives, sun-dried tomatoes, and crumbled feta cheese instead of cheddar to the filling for a Mediterranean-inspired flavor.

              Tex-Mex flavors: Incorporate black beans, corn, and a sprinkle of taco seasoning for a zesty Tex-Mex version.

              Vegan Delight: Omit the cheese or use dairy-free alternatives for a vegan-friendly option.

              Top Tips

              • Choosing Zucchini: for best results, opt for small to medium zucchini that are firm and free from blemishes. 
              • Scooping the zucchini flesh: when hollowing out the zucchini, leave a border around the edges to maintain structural integrity.
              • Don't Overcook: the zucchini should be fork tender when cooked, still slightly firm but easily pierced with a fork.

              Storage

              Refrigerate: store any leftover stuffed zucchini boats in an airtight container in the refrigerator for up to 3 days.

              To reheat: simply pop them in the oven or microwave until heated through.

              FAQ's

              Can I use a different type of lentil?

              Yes, While green or brown lentils work best for this recipe, you can experiment with other lentil varieties for unique flavors and textures.

              What can I do with the scooped-out zucchini flesh?

              Don't let that flavorful zucchini flesh go to waste! You can chop it up and sauté it with other vegetables to create a delicious stir-fry or add it to soups, stews, or pasta sauces for an extra nutritional boost.

              This Vegetarian Burrito Bowl is delicious and satisfying!

              My family loves to eat these Vegetarian Lentil Tostadas for breakfast!

              Lentil Salad is great for potlucks but it also makes a great portable lunch!

              Impossible Zucchini Pie is a low carb take on a classic recipe.

              Serve with...

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

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

              📖 Recipe

              Upclose image of lentil and cheese stuffed zucchini garnised with chopped pecans and fresh cilantro garnish.

              Vegetarian Stuffed Zucchini

              Shelby Law Ruttan
              Discover a culinary masterpiece with our Vegetarian Stuffed Zucchini Boats - tender zucchini shells cradle a savory mix of lentils and cheese, crowned with a delightful crunch of toasted pecans. A healthy, versatile dish that's a feast for the senses.
              No ratings yet
              Print FREE recipe card with your email address Pin Recipe Save
              Prep Time 10 minutes
              Cook Time 20 minutes
              Total Time 30 minutes
              Course Main Dish
              Cuisine American
              Servings 4
              Calories 173 kcal

              Equipment

              As an Amazon Associate I earn from qualifying purchases.

              Ingredients
                

              Instructions
               

              For the lentil filling:

              • Preheat oven to 350 degrees F. Spray a baking dish with cooking spray and set aside.
              • In a medium bowl, combine the cooked lentils, chili powder, cumin powder, green onions, and cheese. Set aside.

              For the zucchini:

              • Slice each zucchini lengthwise and use a tablespoon or melon baller to scrape out the zucchini pulp, creating a ½-inch thick shell. Brush with olive oil and season salt to taste.
              • Fill each zucchini half with the lentil filling and bake in preheated oven for 20 minutes, until lentil filling is hot and zucchini has softened slightly.
              • Remove zucchini from the oven and garnish with chopped pecans and fresh cilantro. Cool for 5 minutes before serving.

              Nutrition

              Calories: 173kcalCarbohydrates: 15gProtein: 10gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 14mgSodium: 120mgPotassium: 516mgFiber: 6gSugar: 4gVitamin A: 720IUVitamin C: 20mgCalcium: 141mgIron: 3mgNet Carbohydrates: 9g
              Keyword Lentil and Cheese Zucchini Boats, Vegetarian Stuffed Zucchini
              Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

              Instant Pot Lentils

              by 2 Comments

              These Instant Pot Lentils are my go-to way to cook dried brown lentils. They come out tender, so they're ready for soup, tacos, or a bowl all on their own.

              I love lentils. They're a great source of protein and have great flavor. This is the method I use for making my Mom's lentil tostadas!

              Quick Summary

              • Tender brown lentils from the Instant Pot, about 5 servings at 142 calories each.
              • 1 cup lentils to 2 cups water, 8 minutes on high pressure, then a 10-minute natural release so they hold their shape.
              • How to store, freeze, and reheat a batch for later.
              • Substitutions and variations to make them your own.
              Upclose image of Instant Pot Lentils in a green bowl.
              [feast_advanced_jump_to]

              Key Ingredients

              Ingredients for making lentils.
              • Dried brown lentils: These are the lentils I use for this recipe.
              • Broth concentrate: I love and highly recommend Better Than Bouillon vegetable base.
              • Bay leaf: Optional, but it adds flavor while the lentils cook. Be sure to discard the bay leaf before serving.

              How to Make Lentils In Instant Pot

              This is the easiest and least messy way I know to cook lentils.

              Lentils and broth in instant pot.

              Add to Instant Pot

              Add the rinsed lentils to the Instant Pot with the broth concentrate and water, and give everything a stir.

              Cooked lentils in a pot.

              Cook & Natural Release

              Lock the lid in place with the valve set to seal, and cook on high pressure for 8 minutes. When it beeps, let the pressure come down on its own for 10 minutes. Then turn the valve to release whatever pressure is left. Your lentils are ready to use.

              Substitutions

              Lentils: This recipe uses brown lentils, but green lentils work too. They cook much like brown lentils, though they may need a little longer or come out a little firmer.

              Cooking liquid: Use the same amount of beef or chicken broth concentrate if you prefer. You can also use ½ to 1 tablespoon of tomato bouillon granules, for delicious tomato broth flavor instead.

              Variations

              • Tomato Base: Drain a quart of stewed tomatoes and use the liquid for cooking, adding enough water to make 2 cups. Chop the tomatoes and add to the lentils and add some of your favorite spices. 
              • Garlic and Onion Lentils: Using the saute setting, cook some aromatics like onion, minced garlic, cumin seeds or curry powder in a drizzle of olive oil before adding the lentils and broth to pressure cook.
              • Spicy lentils: Add 1 tablespoon of chili powder and 1 teaspoon ground cumin to the lentil mixture before cooking.

              See this Hearty Lentil Stew recipe on my website!

              Storage

              Refrigerate: store cooked lentils in an airtight container up to 5 days.

              Freeze: store in a freezer-safe container up to 3 months.

              Reheat: warm thawed lentils in a saucepan over low heat or in the microwave until warmed through. 

              Overhead image of a bowl of instant Pot Lentils.

              Top Tips

              • Rinsie the Lentils: Before cooking, be sure to rinse the lentils thoroughly under cold water to remove any dust, dirt clods or small stones.
              • Pressure time varies: It takes a little while for the Instant Pot to come up to pressure before the 8-minute timer starts. Allow for about 5-8 minutes added time. It may vary depending on your pot.
              • Natural Pressure Release: After cooking, let the Instant Pot do a natural release for 10 minutes. It helps the lentils hold their shape and keeps them from overcooking. If you want softer lentils, use the quick release instead.

              Serve with...

              Serve these Instant Pot lentils over a bed of cauliflower rice and some cheesy garlic bread. They also make a great filling for tacos, burritos, and quesadillas.

              You May Be Wondering

              Do I need to soak the lentils before cooking? 

              No, soaking is not necessary for this recipe, as lentils cook relatively quickly in the Instant Pot.

              What's the lentil to water ratio?

              1 cup of dried brown lentils to 2 cups of water.

              What setting do I use?

              Pressure cook on manual setting for 8 minutes.

              How do I season Instant Pot Lentils?

              If you cook them in plain water instead of broth concentrate, add salt and black pepper. For more flavor, see the variations above.

              What if all the liquid did not soak up during cooking?

              There won't be much left, and it's full of nutrients, so serve it with the lentils. Once refrigerated, as the lentils sit and cool down, they will naturally thicken and soak up any remaining liquid.

              More Lentil Recipes

              Looking for other lentil recipes? Try some of my other recipes below:

              When you make this Instant Pot Lentils recipe, leave a ⭐⭐⭐⭐⭐ rating and comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!

              📖 Recipe

              Overhead image of a bowl of lentils cooked in instant pot.

              Instant Pot Lentils

              Shelby Law Ruttan
              Making lentils in the Instant Pot is an easy way to have tender, flavorful lentils in a matter of minutes. Cook a batch to have on hand for soup, toast, tacos, and more.
              5 from 2 votes
              Print FREE recipe card with your email address Pin Recipe Save
              Prep Time 5 minutes
              Cook Time 8 minutes
              Natural Release 10 minutes
              Total Time 23 minutes
              Course Main Dish, Side Dish
              Cuisine American
              Servings 5
              Calories 142 kcal

              Equipment

              As an Amazon Associate I earn from qualifying purchases.

              Ingredients
                

              Instructions
               

              • Measure lentils and place in colander, rinse with cold water until water runs clear.
              • Place lentils, vegetable broth concentrate, and water in the instant pot and stir to combine.
              • Place lid on the instant pot and lock it into place. Make sure the float valve is on seal position.
              • Manually set the cooking time on high pressure for 8 minutes.
              • Once the instant pot beeps to indicate it is done cooking, allow for a natural release for 10 minutes. Turn the steam valve to releases any remaining pressure.

              Nutrition

              Calories: 142kcalCarbohydrates: 23gProtein: 10gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 342mgPotassium: 367mgFiber: 12gSugar: 1gVitamin A: 15IUVitamin C: 2mgCalcium: 24mgIron: 3mgNet Carbohydrates: 12g
              Keyword Instant Pot Lentils
              Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

              Beer Braised Pork Chops with Barbecue Sauce and Onions

              by 35 Comments

              These Beer Braised Pork Chops are simmered on the stove top with a combination of barbecue sauce, beer, and sliced onions. These delicious chops are full of flavor and a recipe the whole family will enjoy!

              Pork with onions and bbq sauce on a plate.

              I love the ease of this pork chop recipe. All you need is your favorite bottle of barbecue sauce, beer, and a couple of onions. Simmered on low they go great with a side of mashed potatoes or garlic mashed cauliflower!

              [feast_advanced_jump_to]

              Why You'll Love Beer Braised Pork Chops

              Moist and Tender Chops: the combination of beer and barbecue sauce keeps the moisture in these steaks as they simmer on the stove!

              Easy recipe: it's as easy as searing the pork chops and adding the sauce ingredients; then a slow simmer will bring them to cooked perfection.

              Versatile: you can easily make this recipe in a slow cooker (see notes below) and it is easily adaptable to your favorite beer or barbecue sauces.

              Ingredients

              Below are the ingredients needed to make this delicious pork chop recipe:

              • Thick cut boneless pork chops
              • Steak seasoning
              • Olive oil
              • Beer (use your favorite beer)
              • Barbecue sauce (my preference is Sweet Baby Rays (affiliate link))
              • Onions 

              See recipe card for quantities.

              Instructions

              1. Season pork chops with steak seasoning. Place a large skillet coated with olive oil over medium-high heat until skillet is hot.
              2. Place pork chops in hot skillet and cook on each side for 3 minutes, until browned.
              3. Transfer pork chops from skillet to a plate. Cover and set aside.
              4. Pour the beer into the skillet and stir, scraping up all the browned bits on the bottom of the pan.
              5. Whisk in the barbecue sauce and nestle the pork chops back into the pan in a single layer with the sauce mixture.
              6. Add onions to the pork chop mixture, cover and simmer sauce over low heat for 40 minutes until onions are cooked and sauce has thickened and an instant read thermometer inserted into the thickest part of the chop registers 145 degrees F.

              Hint: use the slow cooker instead! Prepare pork chops and sauce as directed. Then place pork chops in a slow cooker, cover with sauce and onions, and cook on low for 6 hour

              Upclose image of cooked pork with onions in barbecue sauce.

              Substitutions

              • Bone-in chops - bone in pork chops can easily be substituted for boneless. Just be sure to choose a thick cut chop.
              • Sauce swap - make your own barbecue sauce instead of purchased sauce.
              • Seasoning swap - instead of the steak seasoning, use seasoned salt and black pepper.

              Variations

              Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe.

              • Spicy - use a spicy barbecue sauce or try a sweet golden mustard barbecue sauce (affiliate link).
              • Deluxe - garnish the pork chops with a generous serving of french fried onions or crushed kettle chips.
              • Kid-friendly: eliminate the beer and substitute a can of root beer or caffeine free cola for the beer.

              See this country style smothered pork chop version on my website!

              Equipment

              • Large skillet with lid
              • Measuring cups
              • Sharp knife
              • Cutting board
              • Hand whisk
              Pork Chops with Onions

              Storage

              Store leftovers in an airtight container in the fridge up to 3 days. Can be stored in the freezer up to 3 months.

              To reheat thawed pork chops, place in an oven safe dish at 350 until warmed through.

              Top tip

              Be sure to do a slow and low simmer on the pork for the most tender pork chop.

              More Recipes with Pork

              Looking for other recipes like this? Try these:

              Pairing

              These are my favorite dishes to serve with Pork with Onions:

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

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

              📖 Recipe

              Featured image for pork chops with onions.

              Beer Braised Pork Chops with Barbecue Sauce and Onions

              Shelby Law Ruttan
              A delicious skillet recipe, pork chops are simmered in a barbecue and beer mixture and topped with onions until tender.
              4 from 1 vote
              Print FREE recipe card with your email address Pin Recipe Save
              Prep Time 10 minutes
              Cook Time 50 minutes
              Total Time 1 hour 40 minutes
              Course Main Dish
              Cuisine American
              Servings 6
              Calories 191 kcal

              Equipment

              As an Amazon Associate I earn from qualifying purchases.

              Ingredients
                

              • 6 thick cut boneless pork chops
              • 2 tablespoons steak seasoning
              • 12 ounces beer
              • 18 ounce barbecue sauce
              • 2 medium onions sliced

              Instructions
               

              • Season boneless chops with steak seasoning and black pepper. Place a large skillet coated with olive oil over medium-high heat until skillet is hot. Place pork chop in hot skillet and cook on each side for 3 minutes, until browned.
              • Transfer pork chops from skillet to a plate. Cover and set aside.Pour the beer into the skillet. Stir the beer until all the browned bits on the bottom of the pan have been combined. Whisk in the barbecue sauce and nestle the pork chops back into the pan in a single layer with the sauce mixture.
              • Add onions to the pork chop mixture, cover and simmer sauce over low heat for 40 minutes until onions are cooked and sauce has thickened and an instant read thermometer inserted into the thickest part of the chop registers 145 degrees F.

              Nutrition

              Calories: 191kcalCarbohydrates: 41gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 881mgPotassium: 279mgFiber: 2gSugar: 30gVitamin A: 226IUVitamin C: 3mgCalcium: 52mgIron: 1mg
              Keyword Pork Chops with Onions
              Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

              Turkey Lettuce Wraps: Spicy Sweet Asian Flavors

              by 21 Comments

              These spicy Turkey Lettuce Wraps are a quick and easy meal with Asian flavors and is ready in just 20 minutes! A slightly sweet and savory flavor combination that is packed with protein, delicious, and filling!

              Spicy Ground Turkey Lettuce Wraps on a brown tray.

              I love these lettuce wraps, they are a delicious way to enjoy a meal without adding a lot of carbs to the picture. I like to make these Turkey Lettuce Wraps often along with these flavorful Buffalo Shrimp Lettuce Wraps.

              [feast_advanced_jump_to]

              Why You'll Love Turkey Lettuce Wraps

              Low carb: made with ingredients that work for a keto low carb diet.

              Easy weeknight dinner: made with ground turkey for a quick and easy meal that will cook up fast making it perfect for busy weekdays.

              Versatile: easily enjoyed by those who don't follow low carb or keto as well and can be served with street taco shells if desired.

              Ingredients

              It just takes a few ingredients make this flavorful sauce that is stirred into a delicious ground turkey mixture with red bell peppers and onions. Dinner in a flash that is satisfying and delicious! See below for what you need to make these ground Turkey Lettuce Wraps!

              Sliced red pepper, onion, and ground turkey in package.
              • Ground turkey breast
              • Lettuce (romaine or buttercup lettuce works best)
              • Sesame oil
              • Red bell pepper
              • Soy sauce
              • Rice vinegar
              • Sriracha sauce
              • Golden monk fruit (optional)

              See recipe card below for ingredient amounts.

              How to make Ground Turkey Wraps

              In just under 20 minutes, you can have a delicious, filling keto dinner for you and your loved ones!

              Ingredients for sauce: soy sauce, sambal oelek, and sugar free brown sugar.
              1. Step 1: mix together the chili paste, sweetener, soy sauce, and rice vinegar until sweetener has dissolved.
              Browned ground turkey with red bell pepper and onion in a large skillet.
              1. Step 2: Cook onion, red bell pepper, and ground turkey in sesame oil until browned.
              Adding soy sauce mixture to cooked ground turkey.
              1. Step 3: add sauce mixture to ground turkey mixture and simmer 3-4 minutes.
              Lettuce cups on a brown tray.
              1. Step 4: Arrange lettuce cups on a serving tray and fill with ground turkey mixture before serving.

              Equipment

              • Large skillet
              • Small bowl
              • Flat head wooden spoon

              Substitutions

              Soy free version: substitute coconut aminos for the soy sauce (this will still be keto friendly and low carb)

              Meat substitution: use ground chicken or ground beef in place of ground turkey.

              Oil: while sesame oil adds flavor, it can be substituted with olive oil if needed.

              Spicy Ground Turkey Lettuce Wraps on a brown tray.

              Variations

              Veggie packed: bulk it up with more veggies and to the meat mixture add shredded carrots, sliced water chestnuts, and sliced mushrooms are great additions.

              Extra spicy: drizzle lettuce wraps with sriracha sauce for an added punch of heat.

              Storage

              Store any leftover ground turkey mixture and lettuce in separate air tight containers in the refrigerator up to 3 days.

              Ground turkey mixture can be stored in the freezer up to 3 months.

              Reheat meat on the stove or in the microwave until warm.

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

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

              📖 Recipe

              Featured Image Asian Lettuce Cups.

              Spicy Turkey Lettuce Cups

              Shelby Law Ruttan
              Have these Keto Friendly Asian Lettuce Cups filled with Spicy Ground Turkey on your table tonight and in less than 20 minutes!
              5 from 2 votes
              Print FREE recipe card with your email address Pin Recipe Save
              Prep Time 10 minutes
              Cook Time 10 minutes
              Total Time 20 minutes
              Course Keto Main Dish
              Cuisine Asian
              Servings 8
              Calories 87 kcal

              As an Amazon Associate I earn from qualifying purchases.

              Ingredients
                

              Instructions
               

              • In a small bowl, combine the soy sauce, rice vinegar, sambal oelek, and sweetener until sweetener has dissolved. Set aside.
              • In a large skillet, heat oil until hot. Add ground turkey, red bell peppers, and onion. Cook, stirring constantly, for 7-10 minutes, until ground turkey is browned.
              • Pour soy sauce mixture over meat mixture. Turn heat to high and toss meat and sauce and cook 3-5 minutes, until meat is well coated and sizzling. Serve in lettuce cups.

              Nutrition

              Serving: 2wrapsCalories: 87kcalCarbohydrates: 4gProtein: 14gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 31mgSodium: 420mgPotassium: 209mgFiber: 0.3gSugar: 1gVitamin A: 404IUVitamin C: 16mgCalcium: 4mgIron: 1mgNet Carbohydrates: 1g
              Keyword Spicy Turkey Lettuce Wraps, Turkey Lettuce Wraps
              Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

              Bacon Wrapped Water Chestnuts with Sweet Chili Sauce

              by 3 Comments

              Bacon Wrapped Water Chestnuts with Sweet Chili Sauce are an easy appetizer recipe that is perfect for game-day eats holiday parties. The sweet chili glaze goes on the appetizer near the end of baking time and placed back in the oven to finish cooking. This leaves a spicy sweet glaze that is irresistibly delicious!

              Whenever I make these, someone always calls me later for the recipe. I always keep this one on file for special occasions!

              Quick Overview:

              • Ready in about an hour, start to finish.
              • One bowl for the sauce, one baking sheet - no deep frying, no stovetop mess.
              • A quick bake after the sauce dip gives the bacon a crispy, sweet glaze.
              • Makes 12 servings at 249 calories each.
              Bacon Wrapped Water Chestnuts with Sweet Chili Sauce on a white plate with a bowl of sweet chili aioli in the center.
              [feast_advanced_jump_to]

              Why You'll Love Bacon Wrapped Water Chestnuts Appetizer

              Bold flavor: salty bacon, crisp water chestnut, and sweet-spicy sauce in every bite.

              Party ready: these travel well and reheat easily, making them an easy pick for game day or a holiday spread.

              Easy to make: mix the sauce, wrap the bacon, and bake - no special skills or equipment needed.

              Key Ingredients for Bacon Wrapped Water Chestnuts with Chili Sauce

              Recipe ingredients: sweet chili sauce, sriracha sauce, mayo, water chestnuts, center cut bacon.

              Center Cut Bacon: thin enough to crisp up in the oven without overcooking the water chestnut inside.

              Whole Water Chestnuts: bring the signature crunch that holds up even through two rounds of baking.

              Sweet Chili Sauce, the sweet heat that makes this appetizer stand out from a plain glazed version.

              Mayonnaise: thickens the chili sauce so it coats the bacon instead of running off.

              Sriracha and fresh cilantro: optiona, for extra heat and herby finish.

              How to Make Bacon Wrapped Water Chestnuts

              These bacon wrapped appetizers are really easy to make, the hardest part is waiting for them to cook! See below for simple instructions on how to make these tasty treats.

              Sweet Chili Sauce Recipe in a mixing bowl.
              1. Stir together the mayonnaise, sweet chili sauce, and sriracha in a small bowl and place in the refrigerator until ready to use.
              Water chestnut being wrapped with a piece of bacon.
              1. Cut each bacon slice into 3 pieces. You only need enough bacon to wrap around the water chestnut one time with just a little overlap.
              Bacon wrapped water chestnut secured with a toothpick and on baking rack.
              1. Secure the bacon with a toothpick. Place on a rack over a baking sheet that has been lined with foil.
              Partially baked water chestnut.
              1. Bake in the oven for 30-35 minutes. Your bacon should look like it is completely cooked.
              Bacon wrapped water chestnuts dipped in sweet chili sauce and ready to go back in the oven.
              1. Remove the bacon wrapped water chestnuts from the oven. Dip them in the sweet chili sauce then place back on the rack and back into the oven.
              Bacon Wrapped Water Chestnut on a toothpick
              1. Bake another 10-15 minutes or until the glaze look like it has baked onto the bacon. Garnish with cilantro.

              Substitutions

              Low fat version: swap in turkey bacon and use a low fat mayo for the sauce.

              Vegetarian version: substitute MorningStar Farm's Stripples (affiliate link) in place of the bacon.

              Note: cook time for both substitutions above will be less than cook time for regular bacon. Cook only until bacon has become browned, then dip into chili sauce and cook another 2-3 minutes.

              Variations

              Brown sugar glazed: skip the sweet chili aioli and sprinkle bacon wrapped water chestnuts with light or dark brown sugar before baking.

              Sweet black pepper glazed: mix freshly ground black pepper into granulated or brown sugar, then sprinkle over the wrapped water chestnuts before baking (eliminate the sweet chili sauce dip)

              One bacon wrapped water chestnut on a toothpick with cilantro garnish.

              Top Tips

              A few things that make this recipe simple to pull off:

              • Portion out your toothpicks ahead of time so you're not digging though the box after your hands have been handling raw bacon.
              • Pierce through a fatty or meaty part of the bacon so the toothpick holds securely.
              • Give the pieces a little space on the baking sheet so they crisp on all sides instead of steaming.

              Storage & Make Ahead

              Unbaked: wrap and secure the bacon around the water chestnuts, then place in an air-tight container and refrigerate up to 2 days before baking.

              Sauce: can be made up to 2 days ahead and stored in a separate container in the fridge.

              Freezer: assemble (wrapped, unbaked) and freeze up to 3 months. Bake from frozen, adding a few extra minutes to the cook time.

              Reheat: warm in a 300 degree F oven for 5 to 7 minutes, until heated through.

              A white plate with several bacon wrapped water chestnuts and a bowl of sweet chili sauce.

              You May Be Wondering

              Do water chestnuts need to be cooked first?

              No - canned water chestnuts are already fully cooked. Just drain them well before wrapping. The oven time here is really about crisping the bacon, not cooking the chestnut.

              Why isn't my bacon getting crispy?

              Bake on the rack instead of directly on the sheet that lets the fat drip away instead of the bacon sitting in it, which is what keeps it from crisping up.

              Can I use sliced water chestnuts instead of whole ones?

              Whole works best here since each one gets wrapped individually - sliced pices are harder to secure with a toothpick and won't thold their shap through baking.

              How do I keep the sweet chili sauce from burning?

              Watch it closely during the short second bake - the sugar in the sauce can scorcoh first if your oven runs hot. If it's browning too quickly, tent the pan loosely with foil for the last few minutes.

              More Bacon Wrapped Appetizers

              Can't get enough of bacon-wrapped anything? Here are a few more to add to your appetizer rotation:

              When you make this Bacon Wrapped Water Chestnuts recipe, please comment below and leave a leave a ⭐⭐⭐⭐⭐ rating to let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!

              📖 Recipe

              Bacon wrapped water chestnuts with sweet chili glaze and dipping sauce.

              Bacon Wrapped Water Chestnuts with Sweet Chili Sauce

              Shelby Law Ruttan
              These sweet heat appetizer bites wrap crispy bacon around water chestnuts, coated in sweet chili sauce. Salty, spicy, and a little sweet, with a satisfying crunch in every bite.
              4.60 from 10 votes
              Print FREE recipe card with your email address Pin Recipe Save
              Prep Time 20 minutes
              Cook Time 45 minutes
              Total Time 1 hour 5 minutes
              Course Appetizers
              Cuisine American
              Servings 12
              Calories 249 kcal

              Equipment

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              Ingredients
                

              Instructions
               

              • Preheat oven to 375 degrees F.
              • In a small bowl, mix together the mayonnaise, sweet chili sauce, and sriracha sauce (if using). Set aside.
              • Cut the bacon slices in half and wrap ½ slice around each water chestnut. Secure with a toothpick.
              • Place bacon wrapped water chestnuts on a wire rack on a cookie sheet lined with foil.
              • Bake for 30-35 minutes.
              • Remove from oven and dip bacon wrapped water chestnut in sweet chili mayonnaise sauce. Place back on rack and return to oven to bake another 10 minutes.
              • Remove from oven, place on serving platter, and garnish with chopped cilantro (if using).

              Notes

              This should be enough sauce to dip all of the appetizers into. If you want more for dipping, just double the sauce recipe.

              Nutrition

              Calories: 249kcalCarbohydrates: 11gProtein: 13gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 39mgSodium: 731mgPotassium: 260mgFiber: 2gSugar: 4gVitamin A: 20IUVitamin C: 1mgCalcium: 7mgIron: 1mgNet Carbohydrates: 9g
              Keyword bacon wrapped water chestnuts, bacon wrapped water chestnuts with sweet chili sauce
              Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!