Coconut Cupcakes with Buttercream Frosting are tender, full of coconut flavor and have the most amazing lime flavored buttercream ever! Needless to say, these cupcakes are at the top of my list of favorites!
[Read more...]Spicy Shrimp and Fettuccine
Last week I participated in Presto Pasta Nights. I really love pasta. That may seem like a strange statement to some of my friends who knew me before. In my past. Like previous to 2005. I wouldn't make spaghetti for Grumpy. He used to complain that I didn't make it. Then something happened. I tried this dish for Shrimp with Penne and Squash. I fell in love with pasta that wasn't spaghetti. Then, I found out that spaghetti wasn't all that bad when you mixed up the sauce recipe and made it different than just pasta sauce and burger.
Since I now enjoy pasta so much and since I found out there is Presto Pasta Nights, well, how can I not participate!! It is good to have pasta at least once a week! 😀 This week's event is being hosted by Sara of I'm a Food Blog. Make sure you check her blog out on Friday for the roundup!
If you like Cooking Light and you like shrimp, then you really must try this dish. I made this for the first time on New Year's Eve for Grumpy and myself. It was so good that as soon as I knew I was making pasta for this week's event, I knew this was the recipe I would share! Enjoy!
Spicy Shrimp and Fettuccine
Cooking Light October 2007 page 238
8 ounces uncooked fettuccine
1 tablespoon olive oil
½ teaspoon crushed red pepper
4 garlic cloves, minced
1 pound large shrimp, peeled and deveined
2 cups chopped plum tomato (about 5)
2 tablespoons reduced-fat sour cream
1 tablespoon tomato paste
1 teaspoon dried basil
½ teaspoon kosher salt
¼ cup freshly grated Parmesan cheese
Cook pasta according to the package directions, omitting salt and fat. Drain.Heat oil in a Dutch oven over medium-high heat. Add red pepper and garlic to pan; sauté 1 minute. Add shrimp; sauté 1 minute. Stir in tomatoes and next 4 ingredients (through salt); bring to a boil. Reduce heat, and simmer 5 minutes. Stir in pasta; cook 1 minute or until thoroughly heated.Place 1 ½ cups pasta mixture on each of 4 plates; top each serving with 1 tablespoon cheese. Serve immediately.
Strawberry Cupcakes
These Strawberry Cupcakes are light, tender, and filled with real strawberry flavor, making them a perfect treat for any occasion. Topped with a sweet, simple glaze, these cupcakes are a fresh and pretty dessert that's easy to love.
I was inspired to create a lighter cupcake after baking my Strawberry Yogurt Muffins, another recipe I enjoy during berry season. This cupcake recipe reminds me of the simple, wholesome sweets my mom and I would bake together when strawberries were in peak season.
[feast_advanced_jump_to]Why You'll Love Fresh Strawberry Cupcakes
- They're lower in fat but still moist and flavorful.
- Real strawberries give them a bright, natural taste.
- Perfect for spring and summer gatherings.
Recipe Variations
Make them into mini cupcakes for a sweet bite-size dessert perfect for parties.
Add a handful of mini white chocolate chips to the batter for extra sweetness.
Stir finely chopped fresh basil into the glaze for a lightly herbal twist.
Top cooled cupcakes with a fluffy whipped cream frosting instead of a glaze.
Top Tips for Preparing This Recipe
Let the cupcakes cool completely before adding the glaze so it sets nicely.
Use room temperature eggs and butter for a smoother batter.
Don't overbake - remove the cupcakes when a toothpick comes out clean with a few moist crumbs.
How to Store
Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze unfrosted cupcakes for up to 2 months and glaze them after thawing.
Serving Suggestions
Pair these cupcakes with a glass of Strawberry Mojito for a light and refreshing treat. They're also lovely alongside a scoop of Homemade Vanilla Ice Cream, or for a brunch table, serve them with a Strawberry Basil Salad with Balsamic Vinaigrette.
Related Recipes
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Fresh Strawberry Cupcakes
Strawberry Cupcakes made with fresh strawberries and a simple glaze. Light, fruity, and perfect for everyday baking or special occasions.
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1¼ cups sliced strawberries
- 2¼ cups flour
- 2¼ teaspoons baking powder
- ⅛ teaspoon salt
- 1½ cups granulated sugar
- ½ cup butter softened
- 2 large eggs
- 2 large egg whites
- 1 cup lowfat buttermilk
- Cooking spray
- ⅓ cup 3 ounces ⅓-less-fat cream cheese
- ½ cup butter softened
- 1 tablespoon Grand Marnier orange-flavored liqueur
- 4 cups powdered sugar
- 12 whole strawberries optional (I pureed strawberries and put about ¼ cup of the puree in the frosting mix)
Instructions
For the cake:
- Preheat oven to 350°. Line two 12-cup cupcake pans with cupcake liners and set aside.
- Place sliced strawberries in a food processor and process until smooth.
- In a large bowl, combine flour, baking powder, and salt.
- In another large bowl, using an electric hand mixer on medium speed, beat sugar and ½ cup butter until well blended.
- Add eggs to sugar mixture, one at a time, beating well after each addition. Then, beat in egg whites.
- Add flour mixture and buttermilk to sugar mixture alternately, beginning and ending with flour mixture. Add pureed strawberries and mix until just blended.
- Using a large cookie scoop (or ¼ cup measure), scoop batter into prepared pan. Bake for 20 minutes or until a wooden pick inserted in center comes out clean.
- Cool cupcakes in pans on a wire rack for 10 minutes. Remove from pans; cool completely on wire racks.
For the frosting
- Place cream cheese, butter, and liqueur in a medium bow. Using an electric hand mixer, beat at medium speed until well blended and creamy.
- Gradually add powdered sugar, and beat just until blended.
- Frost cupcakes and decorate with fresh cut strawberries if desired.
Nutrition
Calories: 255kcalCarbohydrates: 43gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 38mgSodium: 136mgPotassium: 46mgFiber: 0.5gSugar: 33gVitamin A: 278IUVitamin C: 5mgCalcium: 35mgIron: 1mgNet Carbohydrates: 42g
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
Classic Potato Salad Recipe
This Classic Potato Salad is a side dish recipe made with potatoes, celery, onion, eggs, and a combination of mayo and mustard dressing. It is then decorated with another hard boiled egg and grape tomatoes then sprinkled with fresh parsley.
Classic Potato Salad is perfect as a side to the Steakhouse Bacon Cheeseburger, or Fireman's Field Day Chicken Barbecue.
Summer Salads
This potato salad recipe is a traditional summer salad that mom would make often. It was popular potluck salad for picnics, family reunions, or just as a side dish to one of the dinner proteins she would make on the grill.
As a child I was not a fan of potatoes. Unless they were in french fry form or potato salad form. This recipe is light on the onions, which is something I would not eat as a child. Getting a chunk of onion as a kid was not pleasing. As a result, I like any raw onions in cold salads to be chopped fine.
🥔 What Potato To Use
I see this talked about all around the internet. And, like everything else, the best potato to use for potato salad is not something that in general I see everyone agreeing upon.
Having been a long time non-fan of potatoes, I can say from my own experience, there are two types of potatoes that are the best.
I used russet potatoes for this recipe because that is what I had on hand. While I see many people do not recommend russet, I do. Normally considered a baking potato, it has a low moisture content. For this reason alone, I think it is a great potato for this mayonnaise based salad. My interpretation of a low moisture potato means the salad will not become runny.
My second choice of potato for this salad is the Yukon Gold. I like the buttery flavor of this potato and it lends a comfort feel to the salad.
🥘 Ingredients
Potatoes, for the recipe pictured russet potatoes were used.
Celery
Onion
Mayonnaise
Mustard
Smoked Paprika
Parsley
🔪 Instructions
Step 1:
- Cook, drain, and allow the potatoes to cool.
- Chop the potatoes using a hand chopper, or dice with a knife.
Step 2:
- Add the chopped egg, celery, and onion to the chopped potatoes. Toss to combine.
- In a small mixing bowl, mix together the mayonnaise and mustard.
- Add the mayonnaise mixture and potato mixture until well combined.
Step 3:
- Transfer the potato salad to a serving bowl.
- Cut the remaining egg into quarters. Arrange on top of the salad.
- Place halved grape tomatoes on top of the salad. Sprinkle with chopped parsley and smoked paprika.
💭 Top Tips
- Overcooked potatoes will make a watery and loose salad no matter what potatoes are used.
- Once cooked, immediately turn off the burner and drain the potatoes. Set the potatoes back on the burner 5-10 seconds. The residual heat will to in evaporating any water left on the bottom of the pan.
- Cool the potatoes completely before assembling.
- Use a biscuit cutter to chop the potatoes. I use this one, it is what my mom always used, is inexpensive and lasts forever!
Cooking The Potato
Below are what I feel is are the best ways to cook a potato for potato salad:
Baking: Scrub the potato, remove any eyes and stab the potato with a knife 3-4 times. Season and bake on a baking sheet and bake at 425 degrees for 50 minutes or until a fork or knife pierces the potato easily. Allow the potato to completely cool. Then, remove the skin and chop for the salad.
Boiled, depending on the size of the potato, it can take from 15-25 minutes. The larger the potato, the longer it will take. To test the potato for doneness, stab it with a fork or knife. If it slides in easily, the potato is cooked. If it breaks when it is stabbed, it is likely overcooked. Once cooled, the potatoes can be chopped for the salad.
📖 Variations
- Add ½ cup shredded carrots.
- To add layer of sweet to the salad add 2 tablespoons of sweet pickle relish.
- Stir in ½ cup of diced garlic dill pickles.
- Use a spicy, sweet hot, or yellow mustard in place of the dijon mustard.
- Reduced-fat mayonnaise or using half greek yogurt and half mayonnaise will reduce the fat content.
- Substitute sweet paprika for the smoked paprika.
Related Recipes
👪 Serving size
For this Classic Potato Salad recipe I used 5 large russet potatoes. This yielded almost 7 cups of chopped potatoes. 1 serving is ½ cup of salad and should serve 14 people. Be sure to adjust accordingly if the potatoes are not large.
📖 Recipe
Classic Potato Salad Recipe
A classic, simple recipe for potato salad recipe made with cooked potatoes, celery, onion, and eggs in a mayonnaise based dressing.
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 5 large potatoes cooked, cooled, and chopped
- 1½ cups Mayonnaise
- 1½ tablespoon dijon mustard
- 2 stalks celery diced small
- ¼ cup onion diced small
- 4 hard boiled eggs divided
- 1½ teaspoon smoked paprika
Instructions
- Place the potatoes in a large mixing bowl. Add the diced celery, onion and 3 of the hard boiled eggs, chopped. Stir to combine.
- Combine the mayonnaise and mustard in a small mixing bowl.
- Add the mayonnaise mixture to the potato mixture and stir to combine.
- Transfer the potato salad to a storage container. Top with 1 egg, quartered, grape tomatoes, halved, and chopped fresh parsley. Sprinkle with smoked paprika.
Video
Nutrition
Calories: 293kcalCarbohydrates: 25gProtein: 5gFat: 20gSaturated Fat: 3gTrans Fat: 1gCholesterol: 63mgSodium: 200mgPotassium: 598mgFiber: 2gSugar: 2gVitamin A: 224IUVitamin C: 8mgCalcium: 31mgIron: 1mg
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
Tropical Muffins with Coconut-Macadamia Topping
I can't remember the last time I made muffins. For a while there I was becoming known as the "muffin queen" because I was making them so frequently. I will admit I have thought about them. I just haven't had the urge to actually make them. Partly because *gasp* Grumpy doesn't care for blueberry, which are my favorite, and partly because I like to make something "unique" when I can't make my favorite!
This morning I was back on myrecipes.com and typed in banana muffins for my search. I came across this muffin that instantly appealed to me because of it's title. These are more of a healthy muffin than they sound. They are dense but still delicious. Grumpy ate 2 of them - I'm not sure if it was out of hunger or because he liked them, but they are more on the healthy side than on the sinful side. 
Tropical Muffins with Coconut-Macadamia Topping
Cooking Light, April 2008
Muffins:
1 ⅓ cups all-purpose flour (about 6 ounces)
1 cup regular oats
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup mashed ripe banana (about 2)
1 cup low-fat buttermilk
½ cup packed brown sugar
2 tablespoons canola oil
1 teaspoon vanilla extract
1 large egg
½ cup canned crushed pineapple in juice, drained
⅓ cup flaked sweetened coconut
3 tablespoons finely chopped macadamia nuts, toasted
Cooking spray
Topping:
2 tablespoons flaked sweetened coconut
1 tablespoon finely chopped macadamia nuts
1 tablespoon granulated sugar (I used light brown sugar instead)
1 tablespoon regular oats
**The batter tends to be looser than you expect a muffin batter to be. Don't be alarmed by this, they will still turn out wonderful!
Preheat oven to 400°. To prepare muffins, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Make a well in center of flour mixture. Combine banana and next 5 ingredients (through egg) in a medium bowl; add to flour mixture, stirring just until moist. Stir in pineapple, ⅓ cup coconut, and 3 tablespoons nuts. Spoon batter into 12 muffin cups coated with cooking spray.To prepare topping, combine 2 tablespoons coconut and the remaining ingredients in a small bowl.Sprinkle about 1 teaspoon of topping over each muffin. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
Preheat oven to 400°. To prepare muffins, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Make a well in center of flour mixture. Combine banana and next 5 ingredients (through egg) in a medium bowl; add to flour mixture, stirring just until moist. Stir in pineapple, ⅓ cup coconut, and 3 tablespoons nuts. Spoon batter into 12 muffin cups coated with cooking spray.To prepare topping, combine 2 tablespoons coconut and the remaining ingredients in a small bowl.Sprinkle about 1 teaspoon of topping over each muffin. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
Low Fat Banana Bread
This Low Fat Banana Bread is soft, moist, and full of sweet banana flavor with less butter and sugar than traditional versions. It's a lighter take on a comfort classic that still tastes indulgent.
I started making this recipe years ago when I wanted a banana bread that felt wholesome enough for breakfast for special enough for a treat. The yogurt adds moisture without extra oil, making it one of my favorite guilt-free quick breads to bake on a Sunday morning.
[feast_advanced_jump_to]Why You'll Love This Recipe
Moist texture: Yogurt keeps the crumb tender and soft without adding extra fat.
Naturally sweet: Ripe bananas and just the right amount of sugar bring a warm, balanced sweetness.
Healthier choice: A great way to enjoy banana bread flavor with fewer calories and less fat.
Key Ingredients for Yogurt Banana Bread
See the recipe card below for a full list of ingredients and instructions.
- Ripe bananas: The riper the better. They're the natural sweetener that gives rich flavor and texture.
- Plain low-fat yogurt: adds creaminess and tang while cutting down on butter.
- Butter: just a touch helps create that classic banana bread flavor.
- All-purpose flour: keeps the loaf soft and tender.
- Vanilla extract: adds warmth and enhances the banana aroma.
Ingredient Substitutions
- Greek yogurt instead of regular yogurt for extra protein and a slightly denser texture.
- Coconut sugar in place of white sugar for a deeper caramel-like sweetness.
- Whole wheat pastry flour for a heartier, fiber-rich loaf.
Variations on Low Fat Banana Bread
- Chocolate Chip Banana Bread: stir in ½ cup mini chocolate chips for a touch of indulgence.
- Nutty Banana Bread: add chopped walnuts or pecans for a bit of crunch.
- Blueberry Banana Bread: fold in ¾ cup of fresh or frozen blueberries for a fruity twist.
Tips for the Best Yogurt Banana Bread
- Use overripe bananas: the more speckled, the sweeter and softer your bread will be.
- Don't overmix: gently combine the wet and dry ingredients to keep the crumb light.
- Cool completely: let the loaf rest before slicing. It continues to set as it cools.
How to Store
Store leftover Low Fat Banana Bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Serve With...
Serve a slice of banana bread with a hot mug of coffee or tea for a cozy morning treat. It's also delicious topped with a spread of Salted Maple Butter or Whipped Cinnamon Honey Butter. For a heartier breakfast, pair it with a side of Air Fryer Bacon or Venison Breakfast Sausage.
More Easy Quick Bread Recipes You'll Love
If you enjoy this Low Fat Banana Bread, you might like my Cherry Banana Bread, Chocolate Pistachio Bread, Spiced Pumpkin Bread, and Chocolate Banana Marble Bread.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Low Fat Banana Bread
This Low Fat Banana Bread has the perfect balance of sweet banana flavor and tender texture, thanks to the addition of creamy yogurt.
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar
- ¼ cup butter softened
- 2 large eggs
- 3 medium bananas , mashed
- ⅓ cup plain low-fat yogurt
- 1 teaspoon vanilla extract
- Cooking spray
Instructions
- Preheat oven to 350°. Coat loaf pan with cooking spray, set aside.
- Lightly spoon flour into dry measuring cups; level with a knife.
Combine the flour, baking soda, and salt, stirring with a whisk. - Place sugar and butter in a large bowl, and beat with a mixer at
medium speed until well blended (about 1 minute). - Add the eggs, 1 at a time, beating well after each addition.
- Add banana, yogurt, and vanilla.Beat until blended.
- Add flour mixture, beat at low speed just until
moist. - Spoon batter into prepared loaf pan. Bake for 1 hour or until a wooden pick inserted in center comes out clean.
- Cool 10 minutes in pan on a wire
rack; remove from pan. Cool completely on wire rack.
Nutrition
Calories: 187kcalCarbohydrates: 34gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 36mgSodium: 181mgPotassium: 121mgFiber: 1gSugar: 18gVitamin A: 159IUVitamin C: 2mgCalcium: 15mgIron: 1mgNet Carbohydrates: 33g
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
Lemon Swirled Cheesecake
"This cheesecake is better than Juniors!" Those are the words I heard when I first baked this cheesecake for an event I was attending. Full of lemon flavor with the hit of tangy lemon curd swirled in and a thin layer of shortbread crust, this Lemon Swirled Cheesecake is our favorite cheesecake recipe in the Grumpy house.
Because this is our favorite cheesecake recipe EVER, I made it to celebrate my brother's birthday. I am so lucky to have such a great brother. He has a lovely home, wonderful wife and two handsome sons! The only problem is I only see him a few days out of the year due to the miles between us.
Steve is the official Apple Dumpling maker and I rarely make them myself because he does such a good job, it's hard to do better than him! I really wish I could be closer. I would happily share some of my cheesecake with him in exchange for some of his apple dumplings!
For this recipe, I made my own lemon curd. I love this stuff! The sweet tang is so delicious that I can just eat it by the spoonful! Lemon Curd is very simple with only 4 ingredients - Lemon Juice (and zest), butter, sugar, and eggs!
I love the bright citrus scent of the lemon. It literally makes you feel sunshine! I believe this is the biggest reason citrus (lemons especially) is big in the spring. It invokes the feeling of sunshine, brightness, and life!
When the lemon curd is done I always top it with some plastic wrap to prevent a "skin" forming over top of the curd. Once it has cooled enough, I put it in the refrigerator to get cold. The curd thickens up more as it chills. It is perfect for swirling into this cheesecake!
The crust for this cake is a shortbread type crust and is very thin. I love this because I'm looking for cheesecake when I eat cheesecake, not the crust!
I feel bad my brother isn't here to share this with us....seriously. It makes a lot of cheesecake!
While the recipe is a tiny bit time consuming, it really is not hard to make at all. If you don't want to make your own lemon curd, it can be easily bought at the store. Be sure to use the size 9 inch springform pan suggested. If you use anything smaller, your cheesecake will rise up taller than it should and you take the chance of a spillover. Also, a springform pan is best to use because the sides will remove once the cheesecake is chilled and you will not have to worry about how you're going to cut a slice to come perfectly out of the pan!
📖 Recipe
Lemon Curd Swirled Cheesecake
A baked cheesecake with a homemade lemon curd swirl! This delicious lemon swirl cheesecake is perfect for spring and is great for Easter, Mother's Day, Baby Showers, and more!
As an Amazon Associate I earn from qualifying purchases.
Ingredients
For the crust
- ⅔ cup flour
- 2 tablespoons sugar
- 2 tablespoons butter , chilled, cut into small pieces
- 1 tablespoon ice water
- Cooking spray
For the filling
- 24 ounces fat-free cream cheese (3- 8 oz blocks), softened
- 16 ounces ⅓ less fat cream cheese (2-8 oz blocks), softened
- 1¾ cups sugar
- 3 tablespoons flour
- 2½ teaspoons lemon rind , grated
- 2 teaspoons vanilla extract
- ¼ teaspoons salt
- 5 large eggs
- 1 cup Lemon Curd
For the lemon curd
- ¾ cup sugar
- 1 tablespoon grated lemon rind
- 2 large eggs
- ⅔ cup fresh lemon juice about 3 large lemons
- 2 tablespoon butter
Instructions
For the lemon curd
- In a large saucepan over medium heat, combine the sugar, egg yolks, and lemon rind using a hand whisk.
- Cook for 3 minutes, until sugar dissolves and mixture is pale yellow. Stir in lemon juice and butter. Cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk.
- Transfer lemon curd to a large bowl and cover the top of the curd with plastic wrap. Cool completely. Chill lemon curd until ready to use.
To prepare the crust
- Preheat oven to 400°. Place ⅔ cup flour and 2 tablespoons sugar in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal.
- With food processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball). Transfer shortbread crumbs to 9-inch springform pan coated with cooking spray. Firmly press mixture into bottom of pan.
- Place in oven and bake 10 minutes, until lightly golden around the edges. Cool on a wire rack.
- Reduce oven temperature to 325.
To prepare the filling
- In a large bowl, using a electric mixer, beat cream cheese at high speed until smooth. Add sugar, flour, lemon zest, and salt to the cream cheese. Mix until well combined.
- Add eggs, 1 at a time to the cream cheese mixture, beating well after each addition.
- Pour the cheesecake batter into prepared pan. Spoon mounds of chilled lemon curd over top of cheesecake batter. Swirl curd and cheesecake batter using the tip of a knife.
- Bake 1 hour and 15 minutes or until cheesecake is almost set. Remove cheesecake from oven, and cool to room temperature. Cover and chill for at least 8 hours.
Nutrition
Calories: 357kcalCarbohydrates: 53gProtein: 13gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 102mgSodium: 531mgPotassium: 237mgFiber: 0.3gSugar: 46gVitamin A: 375IUVitamin C: 5mgCalcium: 206mgIron: 1mgNet Carbohydrates: 52g
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
Make Ahead Pizza Dough (No Knead & Refrigerator Friendly)
Make Ahead Pizza Dough is an easy, no-fuss way to keep homemade pizza within reach any night of the week. This dough is mixed once, stored in the fridge, and ready whenever pizza night calls.
I love recipes like this that work with real life. It reminds me of the kind of kitchen rhythm I grew up with - simple planning, familiar ingredients, and food that brings everyone around the table.
[feast_advanced_jump_to]Why You'll Love Make Ahead Pizza Dough
Make ahead ease: you can mix the dough days ahead and keep it refrigerated until you're ready to bake.
Family friendly: one batch makes one large pizza or several personal pizzas, perfect for family pizza night.
No kneading: time does the work for you, giving the dough structure and flavor without extra effort.
Key Ingredients for No Knead Pizza Dough
See the recipe card below for a full list of ingredients and instructions.
- Lukewarm water activates the yeast and creates a soft, workable dough.
- Granulated yeast gives the dough its rise and airy texture.
- Olive oil adds flavor and helps create a tender crust.
- All-purpose flour keeps the dough versatile and easy to work with for home cooks.
Ingredient Substitutions
- Use instant yeast instead of granulated yeast with the same measurement.
- Swap bread flour for all-purpose flour for a slightly chewier crust.
- Replace olive oil with avocado oil for a neutral-flavored alternative.
Variations on Make Ahead Pizza Dough
Whole wheat blend: replace up to one-third of the flour with whole wheat flour for added texture.
Garlic infused: stir garlic powder or roasted garlic into the dough for extra flavor.
Herb crust: mix dried Italian herbs into the dough for a seasoned base that pairs well with simple toppings.
Tips for the Best Refrigerator Pizza Dough
- Cold dough is easier to handle and develops better flavor, so refrigerating ahead is recommended.
- If baking the same day, chill the dough for at least a few hours before shaping.
- Expect the dough to be slightly sticky; extra flour during shaping is normal and helpful.
How to Store
Store the dough in a lidded container in the refrigerator for up to 12 days.
Serving Suggestions for Family Pizza Night
This make ahead pizza dough works beautifully for build-your-own pizza night with a mix of sauces, cheese, and toppings. Pair it with homemade pasta sauce or easy homemade Alfredo sauce and serve alongside Garlic Parmesan Wings or Air Fryer Boneless Wings.
More Recipes You'll Love
If homemade pizza is a favorite, you might also enjoy my Air Fryer Garlic Knots, crispy Deep Fried Pizza Rolls, a hearty Ground Beef Pizza, or this Meat Lovers Skillet Pizza.
I'd love to see your pizza night in action! if you try this dough, please leave a ⭐⭐⭐⭐⭐ rating below. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 Recipe
Olive Oil Pizza Dough
This Make Ahead Pizza Dough is soft, flexible, and designed for refrigerator storage, making homemade pizza easy to fit into busy schedules. It works just as well for large pizza as it does for personal-sized pies.
Equipment
- Lidded storage container
- Baking peel
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 2¾ cups lukewarm water
- 1½ tablespoon active yeast
- 2 teaspoons salt
- 1 tablespoon sugar
- ¼ cup extra virgin olive oil
- 6½ cups unbleached all-purpose flour
Instructions
- In a large bowl, combine the water, yeast, salt, sugar, and olive oil. Stir briefly to combine.
- Add the flour 1 cup at a time and mix until incorporated and no dry spots remain.
- Cover loosely and let the dough rest at room temperature for about 2 hours, until risen and the top begins to flatten.
- Transfer the dough to a lidded container (not airtight) and refrigerate. Use anytime over the next 12 days.
- Preheat the oven with a pizza stone inside to 500℉.
- Remove a portion of the dough for one pizza. This recipe makes one large pizza or 4-6 personal size pizzas.
- On a floured surface, gently stretch the dough, adding the flour as needed.
- Top as desired and bake on the hot stone for 12-15 minutes, until the crust is golden and crisp.
Notes
Nutritional information is for the dough only.
Notes:When portioning the dough, weigh the entire ball, then divide into 12-16 dough balls for individual pizzas or use it to make 2 large pizzas.
Nutrition
Calories: 219kcalCarbohydrates: 40gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 294mgPotassium: 58mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 0.001mgCalcium: 9mgIron: 2mgNet Carbohydrates: 38g
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
Oven Baked Spicy Sweet Potato Fries
Wow, I just looked at my posts for the month of April and I really was slowed down from my surgery! I have my good days and I have my bad days. This morning I have had a lot of aching. I really think the muscle relaxers that I have been taking just aren't working anymore like they were. I try not to take them during the day now that I have been out of surgery for 5 weeks. I have a strong desire to be back to normal and go back to work but it just it taking too long for me. Yeah. I'm impatient!
Last week I didn't have to worry about much cooking and really didn't do any baking except for Nanny's Oatmeal Cookie recipe and a Strawberry Pie (which I may be posting later this week). I didn't have to cook dinner all week because Grumpy has been busy at work and getting home too late to eat dinner. Kind of a good thing since I didn't really have the energy to cook meals anyway.
Saturday we never had a real "cooked" meal. We went to see if we could find a truck for Grumpy and he has decided that he wants a Toyota Tundra! My Chevy man is looking at something not a Chevy! He test drove two trucks and loved them both. We just have to make the money part work before we commit to anything. Story of life isn't it?
Last night I actually decided to "fix" dinner. We had these burgers and sweet potato fries. The ground sirloin burger was just seasoned and grilled. I sauteed some onions and mushrooms to top the burger with. There are several recipes all over the internet for baked sweet potato fries. Just do a search and you will come up with many different versions. I enjoyed them baked but Grumpy wants me to fry them next time (go figure!). I adapted the recipe below to suit our taste.
Oven Baked Spicy Sweet Potato Fries
2 large sweet potatoes, peeled and sliced in long strips
1 teaspoon ground cumin
1 teaspoon salt
¼ teaspoon cayenne pepper
1 tablespoon olive oil
Preheat oven to 400 degrees. Place sliced potatoes in a large bowl and drizzle with 1 tablespoon olive oil, then sprinkle mixture of cumin, salt and cayenne pepper and toss to coat well. Drizzle some olive oil on baking sheet. Spread potatoes in single layer on sheet. Place in oven and let bake for 15 minutes. Turn fries over and return to oven for another 10 to 15 minutes.
Black and White Cookies
Black and White Cookies are a New York bakery classic. Soft, cakey, cookies topped with half chocolate glaze and half vanilla glaze. They're as pretty as they are delicious, making them perfect for holidays, parties, or an everyday treat.
I remember the first time I tried these cookies in a small bakery in the city, and they instantly became a favorite. Now I loe bakign them at home, and the two tone glaze always brings back that nostalgic bakery feel.
[feast_advanced_jump_to]Why You'll Love Black and White Cookies
Bakery style treat: just like the oversied cookies from a New York deli.
Soft and cakey: tender crumb that's more like cake than a traditional cookie.
Two glazes: chocolate and vanilla for the best of both worlds.
Classic look: the half and half frosting makes them eye-catching on any dessert table.
Key Ingredients for Black and White Cookies
See the recipe card at the end of this post for a full list of ingredients and instructions.
- Cake flour: keeps the cookies light and tender.
- Butter: gives richness and helps the cookies stay soft.
- Lemon zest and extract: adds a subtle citrus note to balance the sweetness.
- Confectioner's sugar: perfect for making the smooth glazes.
- Cocoa powder: creates the chocolate glaze half.
Ingredient Substitutions
- Use all-purpose flour instead of cake flour for a slightly denser texture.
- Swap almond extract in the glaze for vanilla if preferred.
- Replace skim milk with whole milk for. a creamier glaze.
Tips for Perfect Black and White Cookies
- Spread carefully: use a small offset spatula for neat glaze edges.
- Cool completely: let cookies cool fully before glazing to prevent melting.
- Glaze sets firm: allow plenty of time for the icing to dry before stacking or storing.
How to Store
Keep cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze upto 3 months.
More Easy Cookie Recipes You'll Love
You may also enjoy my Soft Blueberry Cookies, Chocolate Zucchini Cookies, Italian Ricotta Cookies, and Pineapple Cookies.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Black and White Cookies
Black and White Cookies are soft, cake-like cookies frosted with rich chocolate and smooth vanilla glaze for a true New York Style Classic.
As an Amazon Associate I earn from qualifying purchases.
Ingredients
For the cookies
- 4 cups cake flour
- ¾ teaspoon salt
- ½ teaspoon baking powder
- 1¾ cups granulated sugar
- 1 cup unsalted butter , room temperature
- 2 large eggs , room temperature
- ½ tablespoon lemon zest
- 1 teaspoon` vanilla extract
For the chocolate glaze
- ¾ cup confectioner's sugar
- 2 tablespoon Hershey's Cocoa
- 2 Tbsp. skim milk
For the vanilla glaze
- ¾ cup confectioner's sugar
- ½ tsp. almond extract
- 1 Tbsp. skim milk
Instructions
- Preheat oven to 375℉. Line a baking sheet with parchment paper.
- In a medium bowl, mix together cake flour, salt, and baking powder until well combined. Set aside.
- In another medium bowl, using an electric hand mixer, beat together sugar and butter until creamy.
- Add eggs and mix until incorporated. Add lemon zest and vanilla extract and mix well.
- Gradually add the flour mixture and milk alternately, starting and ending with flour, until fully incorporated.
- Scoop cookie dough into ¼ cup portions onto the prepared baking sheet.
- Bake for 13-15 minutes, until edges just begin to brown and center of cookie is no longer wet. Remove from oven and cool completely on a wire rack.
To make the white glaze
- In a small bowl, combine confectioner's sugar, almond extract, and milk until smooth.
To make the chocolate glaze
- In another small bowl, combine the confectioner's sugar, cocoa powder, and milk until smooth.
To glaze the cookies
- Frost ½ of the underside of each cooled cookie with white icing using an offset spatula. Let cookies set to dry for 10 minutes.
- Frost the 2nd half of the cooled cookies with an offset spatula using the chocolate icing. Let cookies rest until icing sets, 1-2 hours.
Nutrition
Calories: 237kcalCarbohydrates: 38gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 36mgSodium: 90mgPotassium: 39mgFiber: 1gSugar: 22gVitamin A: 263IUVitamin C: 0.2mgCalcium: 16mgIron: 0.3mgNet Carbohydrates: 37g
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
Potato Bread or Rolls
I want to start today with a thank you to:
The friendly neighborhood cow
See the towel above? That is the honeybee/beehive towel my friend Linda of Weekend Cook sent me! I love it!
Amanda of Bits and Bites of Everything. Amanda came to visit me yesterday and helped kill my boredom! She came along with some kitchen towels that totally match my curtains (me and my coffee loving curtains!) and a Hungry Girl cookbook. She even took a short walk with me and laughed at my foolishness in talking to the cows that decided to follow us on our walk. Yes, I did say talking to the COWS. lol. When a girl spends 3 weeks at home alone most of the time, you end up talking to the cats AND cows that surround you. Thank you Amanda, I appreciate your friendship so much!
The friendly neighborhood cowYesterday I received a message from Betty of Average Betty that she was sharing her love and that she had listed me as someone to love on her webpage! Thanks Betty! I appreciate the love!
I want to remind you of two giveaways!
First, Cory, of Zesty Cook is doing a giveaway of 2 T-shirts and 2 aprons. Head on over to his site to sign up for his giveaway. You could also do what I did and buy one of his items. Just head on over to the online store and buy one for yourself. All proceeds go directly to the food bank! You have until April 19, 2009 at 5 PM EST to enter. The apron I received is awesome, so win or buy one, you will be pleased!
Secondly, I have a giveaway ending tomorrow at 7 PM EST. Please click here to enter!
Now, on to the bread!
See the towel above? That is the honeybee/beehive towel my friend Linda of Weekend Cook sent me! I love it!My favorite past time is looking at magazines and cookbooks. One of my favorite food magazines is Cooking Light. This potato bread recipe was in the March 09 issue and when I saw it, I knew I needed to make it! Mom has made bread and doughnuts with potatoes and I knew how delicious, tender, and soft they could be! I loved how simple this recipe was to throw together.
I sent half of the rolls home with Christopher and the next morning he came in the house and told me they were awesome....so mission accomplished. I have found the potato bread recipe I will be using from now on! I love how beautiful the rolls turned out!
Potato Bread and Rolls
Cooking Light, March 2009
1 cup mashed cooked peeled baking potatoes (about 8 ounces)
1 cup fat-free milk
3 tablespoons honey
2 tablespoons butter
21.4 ounces bread flour (about 4 ½ cups), divided
2 ½ teaspoons dry yeast
1 ½ teaspoons sea salt
2 large eggs
1 teaspoon olive oil
Cooking spray
Cooking spray
Combine first 4 ingredients in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until mixture is 110°. Stir with a whisk until smooth.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 6.75 ounces (about 1 ½ cups) flour, yeast, and salt in a large mixing bowl. Add potato mixture to flour mixture, stirring with a fork until combined. Add eggs; stir until combined.
Add 9 ounces (about 2 cups) flour to potato mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining ½ cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Place dough in a large bowl coated with olive oil, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
Divide dough in half. Working with one portion at a time (cover remaining dough to prevent drying), roll one portion into a 14 x 7-inch rectangle on a floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place loaf, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray.
Shape remaining portion into 9 portions, and shape each into a ball. Place balls in an 8-inch square baking dish coated with cooking spray. Coat top of loaf and rolls with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If the indentation remains, dough has risen enough.)
Preheat oven to 350°.
Bake at 350° for 30 minutes or until tops of rolls are browned and loaf sounds hollow when tapped on the bottom. Remove from pans; cool on wire racks.
Nanny's Raised Doughnuts
Nanny's Raised Doughnuts recipe is one found on one of my Grandmother's recipe cards. It is a yeast doughnut that is light, fluffy, and homey! Glazed with a maple frosting, it brings back memories of eating doughnuts with Nanny as a little girl!
Laura, over at The Spiced Life, is holding a Grandma's Recipes Event. Thank you Laura for doing this!! I thought and thought this one over. Most of my grandmother's recipes that I have written down in my own home are her cookies. I decided to call my Aunt Ann and asked her to send me some recipes (as she is in possession of all Grandma's recipes). She sent me a quite a few, but the one I decided to go with was the Raised Doughnuts. Grandma and Grandpa, who after my children were born, became Nanny & Poppy, loved doughnuts. I remember her making doughnuts when I was young, but when I was an adult, I remember them bringing them home from the store more often. I do remember the favorite was a maple glazed doughnut, so I will be recreating that today, along with some other decorated ones!
When I think of Nanny, I think of all the time she and I spent together. I was so lucky to get to have a grandmother who loved to have me around as much as I loved to be near her! I remember getting up early when my dad would take off for work, just to go around the corner with dad and go to Grandmas in the morning. I would go back upstairs and curl up and cuddle with Gram for another hour or two and then we would get up and she would make me breakfast.
Nanny always gave us what we wanted, and I usually wanted a egg fried in real butter and toast. Go figure. I can't eat eggs now to save my life, but back then I loved them! I remember many times being at Gram's house when she was baking her pies or cookies. There was always something sweet at her house and we always knew where to look to find those sweets. ;o)
Now, the recipe that my aunt scanned and emailed me for Gram's raised doughnuts is pretty sketchy. Fortunately, I grew up around her and mom both making these.....and I basically "knew" what to do.
I decided to coat the doughnut holes with cinnamon sugar. Once they are removed from the oil and have sat a couple of minutes, put them in a paper bag with cinnamon sugar mixture and shake to coat. I made two types of frosting, one was maple because it was one of Gram's favorite flavors and I made an almond glaze because its one of my favorite flavors!
Nanny's Raised Doughnuts
Author:
Ingredients
- Raised Doughnuts
- Mae Iris Whitton (my lovely Grandmother!)
- 1 packet yeast
- ¾ cup sugar
- 1-¼ cups milk
- 4-½ cups flour
- 3 Tbsp. shortening (I used canola oil)
- 1 egg
- ¼ teaspoon mace (she had written you could use nutmeg or cinnamon in place, I went with cinnamon)
- ¼ tsp. salt
Instructions
- Now, her directions are spotchy, but I want to put it here as she put it. You might get a good chuckle over it!
- Dissolve yeast, 1 tbsp. sugar in milk. After it cools add ½ cups lour, beat well, let raise 1 hr in warm place.
- Well, if your don't know how to bake, your not going to have a clue how to make these and do it right! This is what I did:
- I scalded the milk and let cool to just lukewarm. Mix in the packet of yeast and 1 tablespoon of sugar. Let sit 5 minutes. Add remaining sugar, oil and egg and mix well. Gradually add flour (and I did only use 4 -½ cups!). Turn out onto lightly floured board and knead gently until uniform. Let sit and rise for 1 hour.
- After doughnuts rise, roll out to ½" thick, cut with doughnut cutter and set aside. Heat oil to temp of 350 degrees. Drop doughnuts into oil. They will sink to the bottom. When they rise to the top, immediately turn over to prevent cracking. Cook doughnuts until browned and drain on a plate covered with a paper towel to absorb and residual grease.
- To make the maple frosting, I took a tablespoon of butter and melted it in the microwave. For the maple frosting I added about 2 tablespoon maple syrup, ½ teaspoon mapleine, confectioner's sugar and enough milk to thin enough to glaze consistency. I then dipped the tops in the frosting and sat upright on towel lined plates to set.
- For the Almond flavored glaze I basically did the same thing except I only used 1 tablespoon butter, confectioner's sugar, 1 tsp. almond extract and milk. I don't have measurements for the confectioner's sugar or milk. I usually just dump in enough sugar and milk until it comes to the consistency I want for glazing or frosting.
PIN IT
Penne with Asparagus and Cherry Tomatoes
Last week, I was the perfect patient and followed Dr's orders to rest! During that time, Food Network was on pretty much constantly. One show I caught was Giada's Everyday Italian show. It was A Pasta for all Seasons....and two of her dishes in particular really appealed to me. So much so, that I made sure to have ingredients here to try one of them this weekend! Another show that has had some really yummy food is Guy's Big Bite. I have bookmarked a few of his recipes I want to try also!
I love dishes that call for fresh vegetables and incorporating it with pasta. Whats so great about this kind of recipe is that you can also include a protein like shrimp or chicken in this dish also (for those out there who, like Grumpy, think you can't have a main meal without some kind of meat!)
I made a couple different changes to the recipe. Instead of chicken broth, I used better than bouillon vegetable broth. Then, instead of Parmesan cheese, I used grated asiago cheese (freshly grated) as that was what I had on hand. I had the basil, but in my hunger I forgot to add it. (rolling my eyes here). lol Yeah, my appetite has started to come back. But at least I'm wanting fresh and healthy foods right now. ;o)
Penne with Asparagus and Cherry Tomatoes
Recipe courtesy Giada De Laurentiis, 2008
Ingredients
8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1- ½ pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
½ cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about ½ cup of the pasta water.
In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and ½ of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
Skillet Potatoes with Bacon and Cheese
Here I am and right this minute, I'm feeling pretty darn good! LOL. Thanks to my friends the muscle relaxer and pain pills. ;o) Actually, I am feeling better. I know I have a few more weeks to go before I am going to be considered "ok" to go back to work, but right now, I'm pretty happy and optimistic!
Thank you to everyone for your prayers, thoughts, and well wishes. Emotionally and physically I have been drained. I felt like I was bearing a burden I didn't know how to continue to bear. We are still waiting for answers to Grumpy's health issues, but with me starting to feel better and more myself, I will be able to deal with his issues with him better than if I were in so much pain still.
I was so touched by so many messages I received and they all were greatly appreciated. Just yesterday afternoon, Grumpy came in the house and said to me, "Who do you know in the Netherlands?" LOL. I immediately knew I must have received a card from Marthe of Culinary Delights. Marthe is one awesome woman. She is so thoughtful and kind and someday will make some young man a very lucky man. Not only did Marthe send me a get well card, but she sends me one with the most adorable little kitten on it. This young girl, who lives so far away, seems to know what I like so well without even meeting me in person! Thank you Marthe!
I especially want to thank my son Justin for coming on here with his adorable post (and must I say it made me smile so big to see him say what he did!) to let you all know I made it through my surgery. I'm sure if I asked him or Kristina (or even Christopher for that matter!) to post something for me, they would have done it! Even if Justin would have had to post something "box made." lol
I haven't had much of an appetite. The surgery was done through my throat. I had to have a tube down my throat, and they also had to move my esophagus aside to get to my spine. It really is a scary procedure when you think about where they go through to get to what they need to do. BUT, I was in the most capable hands in Northern New York and he did an awesome job. I was actually only in the hospital one night. The hardest part has been the nausea from the anesthesia and the drugs. I'm not complaining about the weight I have lost from it! I do think that he should have considered a "chin lift" while he was at it though. hehe.
Right before I went into the hospital I received the Kraft Food & Family magazine. I had seen a recipe for skillet potatoes with cheese and bacon. I knew I would be making that dish as soon as I was up to it....and last night was the night. This is a very simple dish and of course, it is yummy....it has bacon! and cheese! How could it not be yummy? If your not a meat eater, you could substitute the Morning Star Farms Bacon Strips (which I think are just as yummy and better for you than the real thing).
Skillet Potatoes with Bacon & Cheese
adapted from Kraft Food & Family
5 medium sized red skinned potatoes, scrubbed and thinly sliced
5 slices thick sliced bacon
1 medium onion
1 cup shredded sharp cheddar cheese
Salt & Pepper to taste
Fry bacon until crisp, remove from pan and set aside. Remove all but 1 tablespoon bacon fat from pan. Add chopped onion and cook for 1-2 minutes, then add layers of sliced potato. Season to taste, cover, and cook until potatoes are tender. Approximately 20 minutes. Stir 2-3 times during cooking time. When done, turn off heat, sprinkle cheese over potatoes, then sprinkle bacon. Let sit for about 5 minutes then serve!
Homemade Crab Rangoon
Homemade Crab Rangoon is a simple takeout-style appetizer with a creamy filling and crispy fried wonton shell. It comes together quickly and delivers the same flavor you expect from your favorite Chinese takeout spot.
This recipe works just as well for parties and gatherings, making it easy to serve something familiar that everyone recognizes and enjoys. It goes great with Honey Sesame Chicken and Honey Walnut Shrimp!
[feast_advanced_jump_to]Why You'll Love this Homemade Crab Rangoon
Takeout flavor: this recipe delivers the creamy, lightly sweet filling and crisp exterior you expect from chinese takeout.
Simple prep: the filling mixes together in minutes with ingredients you can find easily.
Crowd friendly: these fry quickly and hold their shape, making them great for parties and appetizer spreads.
Key Ingredients for Chinese Crab Rangoon
See the recipe card below for a full list of ingredients and instructions.
- Imitation crab: provides classic texture and flavor without overpowering the filling.
- Cream cheese: creates a smooth, creamy center that melts beautifully when cooked.
- Worcestershire sauce: adds depth and savory balance to the filling.
- Granulated sugar: gives Crab Rangoon it's signature hint of sweetness.
- Green onions: adds mild onion flavor without overpowering the cream cheese.
- Wonton wrappers: fry up crisp and golden, holding the filling securely.
Ingredient Substitutions
- Full-fat cream cheese can be used in place of reduced-fat for a richer filling.
- Finely chopped chives may replace green onions for a milder onion flavor.
- Garlic salt can replace garlic powder - but use sparingly.
Variations on Homemade Crab Rangoon
- Air Fryer Version: spray filled wontons lightly with oil and air fry at 370°F for 6-8 minutes, turning once, until crisp and golden.
- Baked version: place filled wontons on a parchment lined baking sheet, spray lightly with oil, and bake at 400°F for 10-12 minutes until browned.
- Spicy twist: add a small amount of chili garlic sauce to the filling for gentle heat.
Tips for the Best Fried Wonton Recipe
Seal well: press edges firmly and keep wrappers covered with a damp towel to prevent drying.
Oil Temperature: fry at 350°F so wontons crisp without absorbing excess oil.
Batch frying: cook in small batches to keep the oil temperature steady.
How to Store and Reheat
Store leftover cooked Crab Rangoon in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 357°F until warmed through and crisp again. Avoid microwaving, as it softens the wrappers.
Serving Suggestions for Easy Appetizer Recipe
Serve Homemade Crab Rangoon with sweet and sour sauce or duck sauce for dipping. They pair well with other takeout-inspired appetizers like Air Fryer Egg Rolls, Homemade Veal Egg Rolls, Venison Potstickers, and Asian Chicken Noodle Soup.
More Chinese Recipes You'll Love
If you are like me, and love Chinese Take out, then you will want to try my Honey Sesame Chicken Recipe, Bang Bang Shrimp, Air Fryer General Tso Chicken, and Garlic Scallion Noodles.
Ready for that first crunch? There's nothing like the sound of a perfectly fried wonton! If you make these, I'd love to hear how they turned out. Drop a ⭐⭐⭐⭐⭐ rating and comment, and tag me @grumpyshoneybunch on Instagram so I can see your photos!
📖 Recipe
Homemade Crab Rangoon
Homemade Crab Rangoon delivers creamy centers and crispy wontons for a takeout-style appetizer that fries quickly and serves a crowd.
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 4 ounces imitation crab leg meat , cut into small pieces
- 6 ounces ⅓ less fat cream cheese
- 3-4 dashes Worcestershire sauce
- 1½ tablespoon granulated sugar
- 2 green onions , white parts only diced
- 2 shakes garlic powder
- wonton wrappers
- 3-4 cups Peanut oil , for frying
Instructions
- In a medium bowl, mix crab meat, cream cheese, Worcestershire sauce, sugar, green onion and garlic powder. Stir until the mixture is well blended and creamy.
- Lay a wonton wrapper flat on a clean work surface. Spoon about 1 tablespoon of the filling into the center of the wrapper.
- Lightly moisten the edges of the wonton wrapper with water. Fold and seal according to your preferred method, pressing firmly to remove air and full seal the edges.
- Place the filled wontons on a baking sheet or plate and cover with a damp paper towel. Keep both filled and unfilled wrappers covered while assembling to prevent drying out.
- Pour 2-3 inches of oil (about 3-4 cups), depending on pan size) into a deep skillet or saucepan. Heat oil in a deep skillet or fryer to 350℉.
- Fry the wontons in small batches for 2-3 minutes, turning as needed, until golden brown and crisp.
- Remove with a slotted spoon and drain briefly on paper towels. Serve warm with your favorite dipping sauce.
Nutrition
Serving: 4rangoonsCalories: 158kcalCarbohydrates: 11gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 21mgSodium: 258mgPotassium: 107mgFiber: 0.4gSugar: 7gVitamin A: 236IUVitamin C: 1mgCalcium: 55mgIron: 0.2mgNet Carbohydrates: 11g
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
Classic Two-Cheese Macaroni
I love macaroni and cheese. Of the homemade variety. Like this one I made last December. Yes, it really has been since the beginning of December since I've made Macaroni and Cheese. Grumpy just doesn't like my all sharp cheddar mac & cheese dish - but I totally love it (so do my kids and everyone else I know!). Grumpy grew up on the boxed stuff. I just cannot eat it.
When he wants me to buy mac and cheese in a box for him, he want's the Velveeta Shells & Cheese Original. I just have one question. What on earth is wrong with my Grumpy when it comes to Mac & Cheese!!?! Sigh.
So, because I wanted mac & cheese, and because while browsing through my Best of Cooking Light cookbook I saw a recipe that actually called for Velveeta, I decided to try this recipe. It didn't call for the bread crumbs (or crushed cracker topping like mom always did) and I was a little worried I wouldn't be happy with it. But, it turned out great even without my breaded topping.
Classic Two-Cheese Macaroni
The Best of Cooking Light, page 123
¼ cup flour
2-½ cups 1% milk
1 cup (4 ounces) shredded extra sharp cheddar cheese, divided
6 ounces light processed cheese (such as Velveeta Light), cubed
6 cups hot cooked elbow macaroni (about 3 cups uncooked)
¼ teaspoon salt
Cooking Spray
Preheat oven to 375 degrees.
Lightly spoon flour into a dry m easuring cup, level with a knife. Heat a large saucepan over medium heat; add flour. Gradually add milk, stirring with a whisk until blended. Cook until thick (about 8 minutes), stirring frequently. Stir in ⅔ cup cheddar cheese and processed cheese, and cook 3 minutes or until cheese melt, stirring frequently. Remove from heat, stir in macaroni and salt.
Spoon into a 2 quart casserole dish coated with cooking spray. Sprinkle with ⅓ cup cheddar cheese. Bake at 375 degrees for 25 minutes or until bubbly. Yield: 9 servings (serving size: ⅔ cup)
Calories: 260
Fat: 7.5 grams
Fiber: 1.3 grams
WW Points: 6
Peanut Butter Cereal Bars
These Peanut Butter Cereal Bars are a quick, no bake treat that's perfect for busy mornings, after-school snacks, or even a holiday goodie tray. They're sweet, chewy, and packed with peanut butter flavor and a little crunch from crushed cereal.
This recipe reminds me of the kind of snack my mom used to make when we were kids with simple ingredients and easy clean up. If you like my Chocolate Peanut Butter Rice Krispie Treats, then you'll love these cereal bars as well.
[feast_advanced_jump_to]Why You'll Love This Recipe
Quick fix: ready in minutes with simple pantry staples.
No bake: you won't even need to turn on the oven for this one.
Crowd favorite: great for lunchboxes, bake sales, or holiday dessert trays.
Key Ingredients for No Bake Peanut Butter Bars
See the recipe card below for a full list of ingredients and instructions.
- Creamy peanut butter: the star ingredient that holds everything together and adds that classic flavor.
- Light corn syrup and sugar: create the sweet, chewy base that binds the bars.
- Dry-roasted peanuts: add a salty crunch to balance the sweetness.
- Crushed cereal flakes: give these bars their crispy texture, cornflakes work perfectly.
- Dark chocolate chips: melted and drizzled over the top for a touch of rich flavor.
Ingredient Substitutions
- Honey or brown rice syrup can replace corn syrup for a natural sweetener.
- Crunch peanut butter can be used instead of creamy for added texture.
- Rice Krispies or Cheerios can replace cornflakes for a lighter crunch.
Variations on Peanut Butter Cereal Bars
- Chocolate chip version: stir mini chocolate chips into the mixture before pressing it into the pan.
- Festive bars: add colored sprinkles or M&M's for holiday flair.
- Salted Butterscotch chip twist: Drizzle melted butterscotch chips over top along with the chocolate drizzle and sprinkle with a bit of grey sea salt.
Tips for the Best No Bake Peanut Butter Bars
- Don't overheat the mixture, remove it from the stove as soon as it starts to bubble.
- Press firmly into the pan to help the bars hold their shape once cooled.
- Score while warm so you can easily cut clean bars once they've set.
How to Store
Store these bars in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks. If chilled, let them sit at room temperature for 10 minutes before serving for the best texture.
More Easy Peanut Butter Recipes You'll Love
For another quick no bake option, try my Peanut Butter No Bake Cookies, and my Creamy Peanut Butter Fudge. For a frozen treat, try my No Bake Peanut Butter Pie, and this baked family favorite Chewy Peanut Butter Layer Bars
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Peanut Butter Cereal Bars
These Peanut Butter Cereal Bars are chewy, crunchy, and full of nutty sweetness. They come together in minutes on the stovetop, making them perfect for lunchboxes, after-school snacks, or no bake holiday treats.
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1¾ cups creamy peanut butter
- ¾ cup sugar
- ¾ cup light corn syrup
- 1½ cups chopped lightly salted, dry-roasted peanuts
- 3½ cups cornflakes
- Cooking spray
- ⅓ cup dark chocolate chips
Instructions
- Coat a 9x13 inch baking dish with cooking spray. Set aside
- Combine first 3 ingredients in a heavy saucepan over medium-high heat. Cook 4 minutes or just until mixture begins to boil, stirring constantly.
- Remove from heat; stir in peanuts and cereal. Spread mixture evenly into a prepared dish.
- Place the dark chocolate in a small microwave-safe bowl. Microwave at HIGH 1 minute or until chocolate melts, stirring every 20 seconds. Drizzle chocolate evenly over peanut mixture. Score into 36 bars while warm.
Nutrition
Calories: 166kcalCarbohydrates: 17gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 0.02mgSodium: 106mgPotassium: 126mgFiber: 1gSugar: 12gVitamin A: 49IUVitamin C: 1mgCalcium: 16mgIron: 1mgNet Carbohydrates: 16g
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
Double Coconut Cake
This cake was specially made for my DIL Kristina's birthday. Kristina had mentioned to me quite some time ago that she wanted a coconut cake. So, in my search for coconut cakes I found this one from Cooking Light.
The frosting is a fluffy meringue flavored with vanilla and coconut extracts (like my Nanny would make for my mayonnaise cake ~without the coconut extract!). The cake is topped with coconut between layers and on the top of the cake.
The butterfly cake dome? That was a gift to Grumpy and I when we were married - from Kristina! We also got a beautiful butterfly salad bowl to match. I love how springy the cake looks in the bright light with colorful butterflies and the white frosting!
Yeah, I did get a little photo happy. I didn't get photos of the inside of the cake because I sent it home with Justin and Kristina. If they happened to get a photo, I'll drop back by this post later and add the sliced pic.
Double Coconut Cake
Cooking Light, December 2001
Cooking spray
1 tablespoon cake flour
2 ¼ cups sifted cake flour * (see note)
2 ¼ teaspoons baking powder
½ teaspoon salt
1 ⅔ cups sugar
⅓ cup butter, softened
2 large eggs
1 (14-ounce) can light coconut milk
1 tablespoon vanilla extract
Fluffy Coconut Frosting * (see below)
⅔ cup coconut
Preheat oven to 350°.Coat 2 (9-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.Combine 2 ¼ cups flour, baking powder, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.Pour batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.Place 1 cake layer on a plate; spread with 1 cup Fluffy Coconut Frosting. Sprinkle with ⅓ cup coconut. Top with remaining cake layer; spread remaining frosting over top and sides of cake. Sprinkle ⅓ cup coconut over top of cake. Store cake loosely covered in refrigerator.(Totals include Fluffy Coconut Frosting.)*NOTE: If you do not have cake flour you can substitute all purpose flour. For every cup of all purpose flour you use, remove 2 tablespoons.
Yield: 14 ServingsWW Points: 7
*Fluffy Coconut Frosting
4 large egg whites
½ teaspoon cream of tartar
Dash of salt
1 cup sugar
¼ cup water
½ teaspoon vanilla extract
¼ teaspoon coconut extract (I did not have coconut extract on hand so I went with all vanilla)
Place egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at high speed until stiff peaks form. Combine sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed. Stir in extracts.
Oven Roasted Red Potatoes and Asparagus
One of my friends mentioned this recipe from Allrecipes.com and I immediately knew I was going to try it. I love potatoes and I love asparagus and I love them both roasted...so roasting them together was definitely going to be delicious - not to mention the color was going to be great!
To Grumpy this was "ok" but to me it was awesome! I think his reaction was because of the herbs that were mixed in the dish. I did cut them down quite a bit knowing he might not care for the "herbiness" of the recipe. However, I just couldn't get enough. As a matter of fact, I had leftovers for two days all to mysel! :o)
What really made this dish special to me was one of the Grad students brought in some tomato chutney for me that he had made (Thanks Rajiv!) and I topped the leftovers off with the chutney - delish! I don't have the chutney recipe, but I will get Rajiv to do this for me one day (I hope!) so I can blog about it.
Oven Roasted Red Potatoes and Asparagus
Modified from allrecipes.com
1-½ pounds red potatoes, cut into chunks
2 tablespoons extra virgin olive oil
8 cloves garlic, thinly sliced
1 teaspoons dried rosemary
1 teaspoons dried thyme
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
sea salt to taste
ground black pepper to taste
Preheat oven to 425 degrees F (220 degrees C).
In a large baking dish, toss the red potatoes with ½ the olive oil, garlic, rosemary, thyme, and ½ the kosher salt. Cover with aluminum foil.
Bake 25 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 5 minutes, or until the potatoes are tender.
Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes. Season with pepper to serve.
Clam Chowder
The weather here can be so touchy. It can be almost 40 degrees one day, and then zero (or even below) the next! When it's cold I want something to warm me up like soup! Grumpy has been fighting off a sore throat and since I hadn't made clam chowder in a long time, I figured it was time to make it!
I used regular half an half in my recipe this time, but fat free half and half works just as well. Grumpy loved this soup - the flavor was great and I contribute that to the fact that I sprinkle some Old Bay seasoning in the soup for flavor!
Enjoy!
Clam Chowder
HoneyB's Way
4 slices bacon, diced
1 small onion, chopped
1 stalks celery, chopped
Old Bay Seasoning (1 tsp. or to taste)
2 cups diced potatoes
1 bottle (8 ounces) clam juice
1 teaspoon salt
¼ teaspoon pepper
2 cans (approximately 7 ounces each) minced clams
3 tablespoons flour
2 cups half-and-half
1 cup skim milk
Cook bacon until crisp in a Dutch oven or large, heavy saucepan. Remove bacon to paper towels; drain. Remove most of the bacon grease from pan. Add onion and celery to bacon drippings; saute until softened. Add Old Bay Seasoning and cook and stir another minute. Add potatoes and clam juice, salt, and pepper. Cover and simmer for about 15 minutes, or until potatoes are tender. Remove from heat. Add minced clams with their liquid. Whisk flour into milk; add to chowder with half-and-half. Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes.
Longevity Noodles with Shrimp and Ginger
Longevity Noodles with Shrimp and Ginger are a light, Asian-inspired shrimp pasta that comes together quickly in one skillet. This dish keeps the flavors clean and balanced, making it an easy dinner that still feels a little special.
I love recipes like this that are flexible and forgiving, especially on busy nights. It reminds me of the simple noodle bowls I turn to, like my Garlic Scallion Noodles, when I want something comforting.
[feast_advanced_jump_to]What are Longevity Noodles?
Longevity Noodles, or Yi Mein, are long Cantonese egg noodles that symbolize a long and healthy life due to their impressive length. Traditionally, they are served during the Lunar New Year and birthday celebrations. They are considered good luck to eat them without cutting or breaking the strands. Traditional noodles are slightly chewy and golden, you can get a similar feel in this quick recipe using whole wheat spaghetti or regular pasta.
To learn more about the legends and history behind this symbolic dish, check out this guide on the cultural significance of Long Life Noodles.
Why You'll Love this Longevity Noodles Recipe
Quick cook: everything comes together fast, making this a dependable weeknight meal.
Balanced flavor: ginger, soy sauce, and vinegar create a savory base without overpowering the s hrimp.
Flexible noodles: whole wheat spaghetti, regular pasta, or noodles for longevity (you can buy them on Amazon - affiliate link) all work well here.
Key Ingredients for Asian-Inspired Shrimp Pasta
See the recipe card below for a full list of ingredients and instructions.
- Shrimp: cooks quickly and absorbs the ginger-soy flavor.
- Fresh ginger: adds warmth and depth that defines this dish.
- Soy sauce: brings savory flavor without needing a heavy sauce.
- Shiitake Mushrooms: add texture and an earthy contrast to the shrimp.
- Carrots: provide light sweetness and color.
- Noodles: traditional longevity noodles, spaghetti, or whole wheat pasta all work.
Ingredient Substitutions
- Use rice noodles instead of spaghetti for a gluten-free option
- Swap shiitake mushrooms for cremini mushrooms.
- Use chicken broth in place of white wine or water for added depth.
Variations on Longevity Noodles with Shrimp
- Add snow peas or snap peas for extra crunch.
- Stir in a pinch of crushed red pepper for gentle heat.
- Finish with a drizzle of sesame oil for a deeper, nutty note.
Tips for Ginger Shrimp Pasta
- Keep the shrimp marinating time short to maintain a firm texture.
- Cook the vegetables just until tender to keep the dish light.
- Toss the noodles well in the skillet so they pick up all the sauce.
FAQ's about Longevity Noodles
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp work perfectly! Just ensure they are completely thawed, peeled and deveined before you begin the marinating process.
What can I use if I don't have longevity noodles?
While traditional longevity noodles are great for celebrations, you can easily swap them for whole wheat spaghetti or regular pasta.
Is there a substitute for the white wine in the marinade?
If you prefer not to use wine, you can use an equal amount of water or chicken broth to create the savory base for the shrimp.
How do I prevent the noodles from sticking together?
To keep your Asian-inspired shrimp pasta light and airy, toss the hot cooked noodles well in the skillet so they are evenly coated in the ginger-soy sauce.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the noodles.
Serving Suggestions for Asian-Inspired Shrimp Pasta
.Serve longevity noodles alongside Air Fryer Egg Rolls, Crab Rangoon, or Cucumber Kimchi.
More Recipes You'll Love
If you enjoy this dish, you might like my Cashew Shrimp Stir Fry, Shrimp Fried Rice, Sesame Peanut Noodles, or Turkey Lettuce Wraps.
Slup your way to happiness! Made these Longevity Noodles? Snap a photo, tag @grumpyshoneybunch on Instagram, and leave a ⭐⭐⭐⭐⭐ rating below to help other home cooks find this 15 minute favorite!
📖 Recipe
Longevity Noodles with Shrimp and Ginger
Longevity noodles with shrimp and ginger are a simple, skillet-style pasta dish inspired by Asian flavors. It's light, satisfying, and ideal for quick dinners when you want something comforting but not heavy.
Equipment
- Large non-stick skillet
- mixing bowl
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 tablespoon dry white wine , or water
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon white pepper
- 1 teaspoon minced peeled fresh ginger
- ½ teaspoon cornstarch
- ½ pounds medium shrimp , peeled and deveined
- 2 tablespoons vegetable oil
- 2 cups sliced fresh shiitake mushroom caps
- 1 cup diagonally sliced carrot
- 4 cups hot cooked noodles
- 1 tablespoon rice wine vinegar
- ¼ teaspoon salt
- 2½ tablespoons minced green onions
Instructions
- Combine the wine, soy sauce, pepper, ginger, and cornstarch in a large mixing bowl; add shrimp. Stir to coat and and marinate shrimp in refrigerator 15 minutes.
- Heat oil in a large non-stick skillet over medium-high heat. Add shrimp mixture, and saute 3 minutes.
- Add mushrooms and carrot; stir-fry 2 minutes.
- Stir in pasta, vinegar, and salt; cook 2 minutes o until thoroughly heated. Sprinkle with minced onion.
Nutrition
Calories: 385kcalCarbohydrates: 56gProtein: 19gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 71mgSodium: 645mgPotassium: 601mgFiber: 7gSugar: 5gVitamin A: 5485IUVitamin C: 3mgCalcium: 59mgIron: 3mgNet Carbohydrates: 49g
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
Beef Lo Mein
Healthy, delicious, and nutritious! This Beef Lo Mein is weight watcher friendly, full of flavor, and very fast to put on the dinner table!
For the first time in, I can't tell you how long (if ever!) I gave Grumpy a suggestion for dinner the day before and he actually said yes the first time! Hmm, what was it I did right? Well, I'm thinking it is because it was a beef dish.
Looking through the Weight Watcher's Take-out Tonight cookbook I see a lot of things I would like to try. I happened to have all the ingredients at the house for this dish, so after getting the go ahead from Grumpy, I made sure to be ready! This is a really flavorful dish. The best part? It's filling AND it's only 6 points per serving (1 cup!)
Beef Lo Mein
Author:
Serves: 6 servings
Ingredients
- Beef Lo Mein
- WW Take-out Tonight, pg 52
- ½ lb fresh lo mein noodles or spaghetti
- ¾ cup low-sodium beef broth
- ¼ cup sake or rice wine (an online search said you could substitute dry sherry for the sake - which I did)
- ¼ cup reduced sodium soy sauce
- 1-½ Tablespoons cornstarch
- 1 tablespoon sugar
- 1 teaspoon Asian (dark) sesame oil
- 1 Tablespoon canola oil
- ¾ lb beef top round, trimmed of all visible fat, cut into thin strips
- ½ lb white mushrooms, sliced
- 3 scallions, chopped
- 3 garlic cloves, minced
Instructions
- Cook the noodles or spaghetti according to package directions; drain and set aside. Combine the broth, sake or rice wine, soy sauce, cornstarch, sugar, and sesame oil in a small bowl. set aside. (NOTE: Do not confuse rice wine with rice wine vinegar. It is not the same).
- Heat a nonstick wok or large deep skillet over medium-high heat until a drop of water sizzles. Swirl in 2 teaspoons of the canola oil, then add the beef. Stir-fry until just cooked through, 3-4 minutes; transfer to a plate. Swirl in the remaining 1 teaspoon canola oil, then add the mushrooms, scallions, and garlic. Stir-fry until softened, about 3 minutes. Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 2 minutes Stir in the beef and noodles. Cook, tossing frequently, until heated through, about 1 minute
Notes
Per serving: 1 cup = 1 serving, 290 calories, 6g fat, 442 mg sodium, 2g fiber[br]WW Points: 6
Sesame Peanut Noodles
These Sesame Peanut Noodles are my favorite kind of comfort food. They are very satisfying but never feel heavy. I love how the creamy nutty sauce coats every bite of the chewy pasta. The little hint of spice makes it even better!
The best part about this quick and easy recipe is it uses simple ingredients you probably already have in stock. It's a huge hit with the whole family and is so versatile. Serve it warm or enjoy it as a cold noodle salad, either way the family will love it!
[feast_advanced_jump_to]Why You'll Love Sesame Peanut Noodles
Quick and easy: uses simple pantry staples like peanut butter and soy sauce.
Customizable heat: easily adjust the red pepper flakes to suit your spice preference.
Kid-approved: the sweet and savory peanut profile is a consistent hit with picky eaters.
Budget-friendly: a restaurant quality meal made with affordable ingredients.
Key Ingredients for Sesame Noodles with Peanut Butter
See the recipe card below for a full list of ingredients and instructions.
- Spaghetti noodles: you can use whatever you have on hand, like regular spaghetti, rice noodles, or even soba noodles.
- Reduced fat creamy peanut butter: this gives us that classic nutty base without being too heavy.
- Sugar-free ketchup: a great way to add a little tang and keep things a bit lighter.
- Hoisin Sauce: an Asian-style ketchup; you can usually find it right in the international aisle at the grocery store.
- Reduced sodium soy sauce: I prefer the lower sodium version, but feel free to use regular soy sauce if that's what's in your pantry.
- Light brown sugar: just a little bit adds the perfect hint of sweetness to the creamy sauce.
- Rice vinegar: this adds a nice pop of brightness to balance the flavors.
- The finishing touches: you'll also want some sesame oil, green onions, cilantro, and a pinch of red pepper flakes for a little kick.
Common Ingredient Substitutions
If you don't have everything in your pantry, don't worry! You can easily swap a few things out and still get a delicious bowl of noodles.
- Noodle swaps: if you're out of spaghetti, any long pasta like linguine or fettuccine works great, or you can use rice noodles for a gluten-free option.
- Nut butter alternatives: if you have a peanut allergy, or just want a different flavor, almond butter or sunflower seed butter are both excellent creamy substitutes.
- Vinegar options: when you don't have rice vinegar on hand, apple cider vinegar is a perfect pantry staple to use for that same bit of tang.
Easy Recipe Variations
- Boost the veggies: I love adding half a cup of thinly sliced red bell pepper for a little extra crunch and color.
- Kick up the flavor: if you want a bolder taste, try whisking a minced garlic clove and half a teaspoon of fresh ginger right into the sauce.
- Swap the heat: you can substitute a teaspoon of your favorite chili sauce if you'd rather use that instead of red pepper flakes.
- Add some protein: you can easily turn this into a main dish by tossing in a cup of shredded chicken or some cooked shrimp.
Top Tips for Success
- Mix while hot: make sure your noodles are still hot when you toss them with the peanut sauce. This helps the sauce melt into the pasta for that perfect creamy texture.
- Don't overcook the pasta: since you'll be tossing the noodles in warm sauce, cook them til they are just al dente so they keep a good bite and don't get mushy.
- Save some pasta water: before you drain your noodles, grab a small splash of the starchy cooking water. If the sauce feels a little too thick, a tablespoon of that water will make it silky smooth.
- Prep your toppings early: this recipe moves fast once the noodles are done, so have your green onions, cilantro, and peanuts chopped and ready to go before you even start the water.
Storage and Reheating
To keep your Sesame Peanut Noodles tasting fresh, here are the best ways to store them:
- In the fridge: you can store any leftovers in an airtight container for up to 4 days.
- Keep them creamy: If the noodles soak up too much sauce while sitting, just ad a tiny splash of water or a little extra soy sauce before reheating to loosen them back up.
- Cold or hot: these are just as good cold right out of the fridge as they are warmed up!
What to Serve with Sesame Peanut Noodles
If you're looking to make this a full meal, these pair perfectly with my Honey sesame chicken. If you want to add some appetizers to the menu, try my crab rangoon or air fryer egg rolls!
More Recipes You'll Love
If you enjoyed these Sesame Peanut Noodles, you'll want to check out my Cabbage Noodles with Bacon. These Longevity Noodles and Garlic Scallion Noodles are another Asian-inspired side. If you are low carb, Keto Beef and Broccoli Lo Mein make a great meal.
I can't wait to heart what you think of these noodles! If you give them a try, leave a comment and a ⭐⭐⭐⭐⭐ rating below!
📖 Recipe
Sesame Peanut Noodles
These Sesame Peanut Noodles are my favorite quick comfort food. In just 15 minutes, you can have chewy pasta tossed in a creamy, sweet, and slightly spicy peanut sauce. They're great hot or cold and make a perfect lunch or side dish.
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 6 ounces dry spaghetti noodles
- ⅓ cup reduced fat creamy peanut butter
- ½ cup water
- 3 tablespoons sugar-free ketchup
- 3 tablespoons hoisin sauce
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons packed light brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 scallions thinly sliced
Instructions
- Cook pasta according to directions. Drain and let cool 10 minutes.
- Mix peanut butter through sesame oil together in small saucepan and heat until just warmed and well combined.
- Pour peanut sauce over noodles and toss to combine.
Notes
Note: I added some cooked chicken breast tenders to this dish to add some protein. If your counting points, please allow for what chicken you add to the dish.
Update: I have made this and added chopped cilantro and chili pepper flakes to the mixture since my first posting. If you are a cilantro lover, then the addition will take this recipe over the top for you without added points!
Nutrition
Calories: 228kcalCarbohydrates: 35gProtein: 8gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 0.2mgSodium: 404mgPotassium: 204mgFiber: 2gSugar: 9gVitamin A: 40IUVitamin C: 1mgCalcium: 22mgIron: 1mgNet Carbohydrates: 33g
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
Homemade Nutty Granola Recipe
I have been wanting to make some homemade granola for a few days now. I love to eat it on my yogurt for breakfast! I had made Foster's Homemade Granola before and while it was good, I wanted to find a different recipe this time.
I happened to come across the blog My Adventures in Food (blog no longer exists) on Sunday afternoon and while browsing through her posts I came across a granola recipe. I didn't have coconut, but figured I would just have to make the recipe without it this time as I was not going to the store 13 miles away just for one ingredient. I did some improvising and what I did is below.
Granola
3 cups whole oats
¼ cup plus 2 Tbsp. brown sugar (I only had dark brown)
¼ cup plus 2 Tbsp. pure maple syrup (I use light amber)
½ cup canola oil
¾ cup shredded coconut
1 cup whole sea salted cashews
½ cup roasted sunflower seeds
½ cup slivered almonds
½ cup kettle roasted peanuts
1-½ cups raisins (I used dried assorted fruit - strawberries, cranberries, prunes, raisins, etc)
Preheat oven to 250 degrees.
In a large bowl, combine oats, nuts, coconut, and brown sugar. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto a rimmed baking sheet. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add raisins (in my case, the mixed dried fruit) and mix until evenly distributed.
Glorified Rice - Vintage Recipe
This Glorified Rice recipe is a popular dessert salad made with rice, sweetened cream, and marshmallows topped with candied maraschino cherries.
Glorified Rice Fast Facts & Ratios
- Prep Time: 15 minutes (plus 4 hours to chill).
- The Core Ratio: 2cups of cooled cooked long-grain rice to 1 cup of heavy whipping cream and 1 can (20 oz) of thoroughly drained crushed pineapple.
- Best Rice to Use: Long grain white varieties like jasmine or basmati work best because the grains stay separate and won't clump together in the cream.
- Pro Tip: Use a fine mesh strainer to press every drop of juice out of the crushed pineapple to prevent your dessert salad from turning watery in the fridge.
Why You'll Love Glorified Rice
- A classic recipe, Glorified Rice is a creamy and delicious no bake dessert.
- Kids love this rice salad with the sweet cream and puffy rainbow marshmallows!
- It is perfect for summertime potluck and barbecues!
🥘 Ingredients
Cooked rice, use long grain white rice like jasmine or basmati rice. Long grain rice will stay separate after cooking making it perfect for this dessert salad.
Whipping cream, heavy cream that will be whipped with sugar for the dressing on the rice salad.
Confectioner's sugar, also known as powdered sugar.
Miniature marshmallows, rainbow marshmallows are traditional, but if you can't find them, regular ones can be sued.
Crushed pineapple
Maraschino cherries
🔪 Instructions
- In a medium bowl, combine the cooked rice, cherries, and pineapple. Set aside.
- Add the whipping cream, confectioners sugar, and vanilla extract to a large bowl.
- Using a hand mixer, whip cream for 5 minutes, until stiff peaks form.
- Fold in whipped cream into rice mixture.
- Fold in marshmallows and chill up to 4 hours. To serve, top with extra maraschino cherries (if using).
🥄 Equipment
Mixing bowls
Electric hand mixer
Rubber spatula
🥫Storage
Store salad in the refrigerator up to 2 days. This salad will tend to get watery and loose if it sits much longer than that.
📖 Variations
- Substitute 2 cups of thawed cool whip topping.
- Substitute fresh pitted cherries for the maraschino cherries.
- Stir in ½ cup chopped roasted pecans
- Stir in a can of well drained fruit cocktail
- There are plenty of flavored marshmallows on the market. Substitute your favorite in place of regular.
Tips
- Use leftover cold cooked rice or cook the rice the day before and store it in the fridge until ready to use.
- Use a long grain rice for a fluffier and better bite.
- Be sure to drain the pineapple well. I use a mesh strainer and press the pineapple to extract all the juice.
🙋 FAQ's
Can you use minute rice for this recipe?
If you are in a hurry, yes. Just follow the instructions on the back of the packaging to cook the rice.
Related Recipes
If you love dessert recipes made with rice, then you must try this Old-Fashioned Baked Rice Pudding.
Watergate Salad is a pistachio dessert salad made with pistachio pudding, whipped topping, pecans, marshmallows, and coconut.
Oreo Fluff is a cookie salad made with instant pudding mix, non-dairy topping, and mini marshmallows
Serve with…
Serve can be used as dessert or side dish to grilled chicken or pork.
The Last Word
Marshmallows in a rice salad, and a sweet rice salad, sounds kind of crazy but there is something magical about marshmallows in this Glorified Rice salad! The longer the salad sits, the texture of the marshmallow changes. It doesn't disappear, but it kind of puffs up more and is not as firm!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Glorified Rice
A nostalgic dessert salad with cooked long grain rice, pineapple, cherries, marshmallows, and whipped cream dressing.
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 cup cooked white rice
- ½ teaspoon vanilla extract
- 1 cup miniature marshmallows
- 13.5 ounces crushed pineapple
- 1 cup heavy cream whipped
- ⅓ cup powdered sugar
- 2 tablespoons drained chopped maraschino cherries
- 6 whole maraschino cherries for garnish
Instructions
- In a medium sized mixing bowl, combine the cooked rice, cherries, and pineapple. Set aside.
- Add the whipping cream, confectioners sugar, and vanilla In a separate mixing bowl. Using a hand mixer, blend until heavy cream is thickened.
- Fold in whipped cream.
- Stir in marshmallows and chill up to 4 hours. To serve, top with extra maraschino cherries.
Video
Notes
Tips and Substitutions
- I recommend cooking the rice the day before and store it in the fridge until ready to use so it is cold when you are ready to assemble the salad
- Use a long grain rice for a fluffier and better bite
- Be sure to drain the pineapple. I use a mesh strainer and press the pineapple to extract all the juice.
- Substitute 2 cups of non-dairy whipped topping.
- Substitute fresh pitted cherries for the maraschino cherries.
- Stir in ½ cup chopped roasted pecans
Nutrition
Calories: 271kcalCarbohydrates: 34gProtein: 2gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 19mgPotassium: 128mgFiber: 1gSugar: 24gVitamin A: 618IUVitamin C: 6mgCalcium: 43mgIron: 0.3mgNet Carbohydrates: 33g
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
Brown Butter M&M Blondies
These Brown Butter M&M Blondies are chewy, rich dessert bars with crisp edges and a soft, buttery center. Each bite is packed with colorful chocolate candies that make every square irresistible.
This easy blondie recipe was inspired by my love of brown butter's nutty aroma. It adds such a deep flavor that turns a simple treat into something special. If you enjoy buttery cookie recipes like my Hazelnut Shortbread Cookies, you'll love this one too.
[feast_advanced_jump_to]Why You'll Love This Recipe
Nutty flavor: browning the butter adds rich, caramel-like depth that sets these blondies apart.
Soft and chewy: the perfect mix of fudgy centers and golden edges makes them a crowd favorite.
Colorful and fun: the M&M candies add both crunch and sweetness, making them perfect for any occasion.
Key Ingredients for Brown Butter M&M Blondies
See the recipe card below for a full list of ingredients and instructions.
- Butter: melted and browned untl golden for a toasty, nutty base flavor.
- Brown sugar: gives sweetness, moisture, and that signature chewy texture.
- Eggs: bind everything together and add structure.
- All-purpose flour: the foundation that keeps the blondies dense and soft.
- M&M's: bright pops of color and chocolate flavor throughout.
- Vanilla extract: enhances the brown butter flavor beautifully.
Ingredient Substitutions
- Chocolate chips instead of M&M's for a classic blondie treat.
- Dark brown sugar for a deeper molasses flavor.
- Gluten free 1:1 baking flour to make these bars gluten-free friendly
Variations on Brown Butter M&M Blondies
- Seasonal M&M colors: use red and green for Christmas, pastels for Easter, or orange and brown for fall.
- Peanut M&M's: add a little crunch and nttly flavor variation.
- Mini candy mix: try mixing mini chocolate chips or chopped peapnut butter cups for extra sweetness.
Tips for the Best Brown Butter Blondies
- Don't overbake. The center should look slightly underdone when you pull them from the oven. They'll firm up as they cool.
- Cool completely. Letting them cool ensures clean cuts and chewy texture.
- Use room temperature eggs. This helps the better mix smoothly with the brown butter mixture.
How to Store
Store blondies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
More Easy Dessert Recipes You'll Love
If you love these M&M Blondies, you might also enjoy Salted Chocolate Chip Blondie Bars, Gooey Pumpkin Chip Bars (3 WW Plus Points), Swag Bars, and Roasted Banana Bars with Browned Butter-Pecan Frosting.
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
Browned Butter M&M Cookie Bars
These Browned Butter M&M Blondies are chey dessert bars with a deep, caramel-like flavor and colorful chocolate candies in every bite. Perfect for bake sales, parties, or everyday snacking.
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Ingredients
- 2¾ cups all-purpose flour sifted
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup browned butter
- 2¼ cups brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups M&M Candies
Instructions
- Preheat the oven to 350. Lightly spray a 10 X 15″ jelly roll pan with non-stick spray.
- In a large bowl, combine the flour, baking powder, and salt.
- In another large bowl, combine the browned butter butter and brown sugar, stirring until evenly distributed. Allow to cool slightly.
- Add the eggs, one at a time, beating very well after each one. Mix in vanilla extract.
- Stir in the flour mixture and when combined add in the M&M's. Spread the batter into the prepared pan.
- Bake for 24 minutes, until they are shiny and golden brown on top. Try not to overbake these or they will be dry.
- Remove from the oven and cool completely before cutting.
Nutrition
Calories: 272kcalCarbohydrates: 43gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 39mgSodium: 160mgPotassium: 53mgFiber: 1gSugar: 31gVitamin A: 230IUVitamin C: 0.1mgCalcium: 69mgIron: 1mgNet Carbohydrates: 42g
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
Buffalo Chicken Pizza Recipe
This Buffalo Chicken Pizza Recipe is a made with a blue cheese dressing as the sauce, topped with pre-cooked chicken that is coated with Mozzarella Cheese, a combination of Red Hot Sauce and Butter, and finished off with some blue cheese crumbles. It brings the buffalo style flavors that everyone loves to your dinner table as a pizza!
Buffalo Chicken Pizza is great to serve for parties, birthday celebrations, and game day events. Everyone seems to love the buffalo style recipes and this one is no exception. The pizza crust base makes the plate for a generous serving of buffalo style chicken and cheese!
Why I made this Buffalo Chicken Pizza recipe
When it comes to pizza, Grumpy gets a little bent out of shape if it is anything but the Chicago Deep Dish Pizza recipe I make. And, while that pizza is a very delicious recipe, I like to make other flavors once in a while too!
However, it was close to Grumpy's birthday and he happened to come home from work one night stating he had tried a slice of Buffalo Chicken Pizza from a convenient store. He then told me I should try making it sometime! So, since it was almost birthday time, I decided to give it a shot.
How to make the best pizza recipe
Great pizza recipes always start with a great pizza dough recipe. I can't tell you how many times in the past I would make a pizza, only to have the picky Grumpy old man tell me it wasn't good enough. I basically got to the point where I refused to make homemade pizza because of it and went to store bought!
Next, you want good quality ingredients. For pizza, part-skim mozzarella is best. However, more cheese is not always better. If you use too much cheese, you will have run over.
Red Hot Sauce is a must for buffalo chicken pizza. At least in our book it is. We love it and Grumpy puts it on everything! It is what puts the style in buffalo style!
Putting together your Buffalo Chicken Pizza
This recipe is pretty darned easy. Basically because you start with pizza dough. Either make your own ahead of time, or buy some from the store. For the chicken, I usually buy a rotisserie chicken and remove all the meat. Then I have enough chicken for a couple of different recipes. This Buffalo Chicken Pizza Recipe being one of them!
We are huge fans of blue cheese with our buffalo chicken pizza. If your not, you can always go with Ranch for topping the crust and skip the blue cheese sprinkles after it's baked.
Having a pizza party? Try these other specialty pizza recipes!
Pizza doesn't always just mean dough and toppings. It can mean other things too! These pizza related recipes are some of our very favorites. They make a tasty addition to the buffalo chicken pizza you will be serving!
Who doesn't love a potato skin?! These Pepperoni Pizza Potato Skins are SO delicious. Plan to make a lot of them because they will disappear fast!
Have a thing for meatballs and pizza? Well how about making this Meatball Pizza Bread! Grumpy goes bonkers over this delicious meaty stuffed pizza dough appetizer!
We love our sloppy joes and this Slow Cooker Pizza Sloppy Joe recipe is the bomb! This makes a great weeknight dinner that gives you that pizza feel in a sandwich.
There's more pizza on Grumpy's Honeybunch!
If there is one thing you should know, its we love our pizza! We have always loved a real delicious homemade pizza dough. Now that we are keto, we enjoy this low carb pizza crust recipe. This is absolutely delicious as well, so if your keto, you don't have to skip this recipe, because you can make it on a keto pizza dough as well!
Try these other pizza recipes on Grumpy's Honeybunch!
- Cheeseburger Pizza
- Steak and Potato Pizza
- Heirloom Tomato Pizza with Pesto Sauce
- Wine Braised Short Rib Keto Pizza
- Pesto Steak and Arugula Pizza
- Easy Sausage Pizza
- BBQ Vegetarian Chicken Pita Pizza
- Curried Butternut Squash Naan Pizza
Chicken Wings: The natural partner to pizza recipes!
Pizza and Wings just naturally go together. Those those words are often said by many people when talking about eating pizza! Here are a few wing recipes you might like to pair with your Buffalo Chicken Pizza!
- Crispy Baked Sweet Hot Chicken Wings
- Sweet Chili Lime Chipotle Wings
- Double-fried Crispy Maple Hot Wings
- 3 Ingredient Crockpot BBQ Chicken Wings
- Keto Buffalo Wings
Other topping ideas
- Thinly sliced red onion
- Diced or thinly sliced red pepper (or green pepper)
- Chopped green chives
- Add a little sweet to the pizza for that sweet heat touch with a little pineapple to the top! Don't knock it till ya try it!
- Skip the blue cheese dressing spread and use a thin layer of pizza sauce.
Things you may need to make a pizza recipe
I highly recommend the following products.
- While you can use a baking sheet or pizza pan, the best thing to bake a pizza on is a pizza stone.
- You can't properly cut a pizza without a good pizza cutter!
📖 Recipe
Buffalo Chicken Pizza
An appetizer favorite flavor made into a pizza!
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Ingredients
- 2 cups diced cooked chicken
- 3 tablespoon Red Hot Sauce
- 2 tablespoon melted butter
- [Pizza dough]
- ½ cup Chunky Blue Cheese dressing or your choice of dressing - this is our favorite!
- 2 cups part-skim Mozzarella cheese
Instructions
- Preheat oven to 450 degrees.
- Put diced chicken small mixing bowl. Pour red hot sauce and melted butter over top. Stir to combine. Set aside.
- Shape dough and bake on a hot pizza stone for 7 minutes.
- Remove the pizza crust from the oven and spread the Blue Cheese Dressing evenly over top pizza crust.
- Sprinkle 1 cup mozzarella cheese on top of the dressing. Then the buffalo chicken mixture and remaining cheese on top.
- Bake at 450 on pizza stone in bottom of oven until crust starts to brown. Move to middle rack and continue to cook until browned nicely all over.
- Remove from oven and sprinkle with blue cheese crumbles if desired then cool for about 10 minutes before cutting.
- Serve with a side of blue cheese dressing and celery sticks if desired.
Nutrition
Serving: 1sliceCalories: 172kcalCarbohydrates: 1gProtein: 13gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 47mgSodium: 534mgPotassium: 79mgSugar: 1gVitamin A: 262IUVitamin C: 1mgCalcium: 237mgIron: 1mg
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
Maple Walnut Banana Bread
This Maple Walnut Banana Bread is a sugar-free quick bread, sweetened only with pure maple syrup. Its delicious banana flavor is complemented by the lightly sugared walnuts that top the loaf. This recipe definitely belongs on your list of banana breads to try!
If you've been looking for something to do with some over-ripe bananas, then you have found your final destination! Maple Walnut Banana Bread was the perfect solution for me take my mashed bananas and create a few loaves of this aromatic and delicious bread. This bread is perfect for a snack, with a cup of coffee, or even to pack up in someone's lunch box!
Why I make Maple Walnut Banana Bread
There are two main reasons I make this recipe. One, I grew up in Northern NY where maple syrup flows a lot like water in a running brook. There are plenty of maple syrup producers from my hometown. My dad made syrup for a while, and I have other family members who still make it every year. It's the best stuff in the world and if you have never tried it, you are completely missing out! I guess I would have to say maple syrup runs in my blood!
Another reason I will make a loaf or two of this bread is because Grumpy absolutely loves banana bread. And, I love that it is a sugar-free quick bread only sweetened with pure maple syrup. I am known to buy extra bananas just to let them get overripe so I can make a few loaves!
FAQ's
Does it matter what type of flour I use in this banana bread recipe?
Yes, the type of flour you use can affect the end result. All-purpose flour is the best type to use for this banana bread. If for instance, you were to use cake flour, then you would be changing the element of the recipe and you may have a gummy result with the bread.
How do I know when my banana bread is done?
First of all, the top of the loaf should not be wet. If it is, it's not done. I test for doneness on the inside of the loaf by inserting a toothpick into the loaf. If it comes out clean, or with a few crumbs, I consider it done.
Why did my banana bread turn out heavy and rubbery?
It is likely you over mixed it. Banana Bread is a quick bread and should be treated more like a muffin when blending the ingredients. You should u0022foldu0022 the dry ingredients into the wet ingredients. Not beat.
Related Recipes you may like
- Cherry Coconut Banana Pecan Loaf
- Classic Banana Bread
- Marbled Chocolate Banana Bread
- Pina Colada Banana Bread
- Cinnamon Sugar Blueberry Banana Bread
- Apple Walnut Coffee Cake
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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Maple Walnut Banana Bread
Maple Walnut Banana Bread is a sugar-free quick bread made with pure maple syrup and topped with walnuts prior to baking.
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Ingredients
- ½ cup unsalted butter melted
- ½ cup pure maple syrup
- 1 egg
- 3 ripe bananas mashed
- 1 teaspoon maple extract
- 3 tablespoons milk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ⅓ cup chopped walnuts
- 1 tablespoon white sugar
Instructions
- Preheat oven to 350 degrees F. Grease a 5x9 inch loaf pan.
- In a large bowl, mix the melted butter and maple syrup. Beat in the egg and bananas, leaving a few small chunks. Stir in the maple extract and milk.
- In a separate bowl, mix the flour, baking soda, and baking powder. Stir into the banana mixture until just moistened. Transfer to the prepared loaf pan. Mix the nuts and sugar. Sprinkle evenly over the batter.
- Bake 50 minutes in the pre-heated oven. Cool on rack for 10 minutes. Remove from pan and finish cooling. When completely cool, slice and serve.
Video
Nutrition
Serving: 1sliceCalories: 261kcalCarbohydrates: 34gProtein: 4gFat: 13gSaturated Fat: 6gCholesterol: 34mgSodium: 119mgPotassium: 197mgFiber: 2gSugar: 13gVitamin A: 281IUVitamin C: 3mgCalcium: 44mgIron: 1mg
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
Pork with Ginger Maple Sauce
Pork with Ginger Maple Sauce is a combination of sweet and spicy pork chop recipe that is ready in just under 30 minutes. The maple and ginger with spice blend offer up a savory sweetness with a kick.
This recipe for Pork with Ginger Maple Sauce is quick, easy, and loaded flavor. This tender and juicy pork recipe will become a regular on your dinner table.
Learning how to cook with pork
Pork has been a challenge for me because I wasn't bought up eating it and I haven't had a clue for the most part on how to cook it. I had to teach myself what I do know about cooking pork. This Pork with Ginger Maple Sauce recipe definitely was successful for me and I'm feeling a little more confident with pork steaks now!
I have maple syrup on hand all the time as my cousin makes it every year and I always buy a gallon. And, while I didn't grow up eating pork, one thing I knew was pork went well with maple syrup. I would get to eat bacon on occasion at my Nanny's house and loved to dip it in maple syrup. It was savory and sweet and so delicious!
Tips for Success
There are several reasons this recipe is considered a success for me and I want to share them with you so you can do the same thing.
- Be sure to dry rub the pork steaks with the spices. Doing this will give the pork a really gorgeous browned color as it sears in the pan.
- Don't use cooking spray. I know cooking spray has become a modern convenience, but honestly, this recipe needs some fat. The cooking spray doesn't cut it for me.
- Don't overcook the pork. Once it has been pan-seared and starts to simmer, set the timer for 8 minutes. Check the temperature with a thermometer. The temperature for the doneness of pork is from 145-160 degrees. I like my thermometer to register 155 when I remove the steaks.
- This recipe is Paleo and Pure maple syrup works in it. If your Keto, then use sugar-free maple syrup. No matter what our diet, don't skip this Ginger Maple Sauce, it's a perfect compliment.
What you need to make this recipe
I like to use only the best quality ingredients to make our food. After all, it is very true that you are what you eat!
The Pork: I like to buy the pork that I know is going to have exceptional tenderness and great flavor. Choose a premium, all-natural pork with no added hormones.
The Sweetener: If you are Paleo, then go ahead and use pure maple syrup. It is the best. However, on Keto, you are not allowed to consume pure maple syrup. I highly recommend a sugar-free maple syrup to replace it.
The Spices: Make sure your spices are not past the expiration date. Anything that sits in your pantry for too long will eventually lose its potency.
The Fat: My recommended fat to use in this recipe is ghee or olive oil.
Serving Suggestions
Many people like to serve this type of meal with rice. Since rice is not allowed on Paleo or Keto, I recommend serving this with either a bowl of cauliflower rice or this Garlic Mashed Cauliflower recipe.
If you are not following a low carb diet, these Mashed Potatoes are the best!
For a vegetable side dish, I recommend these Cheese and Herb Stuffed Artichokes. This is a microwave recipe that uses the broiler at the end to brown the cheesy topping.
These Browned Butter Sweet Potato Stacks would complement the Pork with Ginger Maple Sauce nicely, as well as this Roasted Acorn Squash recipe.
Don't forget to check out my Amazon storefront for some of my favorite products!
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Pork with Ginger Maple Sauce
A sweet ginger maple sauce compliments the delicious pork steak, making this recipe a delicious fall recipe that is low in carbs.
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Ingredients
- 1 medium onion chopped
- 4 teaspoons olive oil divided
- 1 tablespoon minced fresh ginger root
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon ground cinnamon
- 4 bone-in pork loin chops 6 oz each
- ½ cup reduced-sodium chicken broth
- ¼ cup maple syrup or sugar-free maple syrup
Instructions
- In a small skillet over medium-low heat, cook onion in 2 teaspoons oil until golden brown and very tender, about 10 minutes. Add ginger; cook and stir 2 minutes longer.
- Meanwhile, combine the chili powder, salt pepper, and cinnamon; rub over both sides of pork chops.
- In a large skillet over medium heat, brown chops in remaining oil for 2-3 minutes on each side.
- Add the broth, syrup and onion mixture. Brint to a boil. Reduce heat; cover and simmer for 8-10 minutes or until the meat is tender.
- Remove chops and keep warm.
- Bring broth mixture to a boil; cook uncovered until liquid is thickened and reduced to ½ cup. Serve chops with rice and sauce.
Notes
Make this keto and use sugar-free maple syrup. The total carbs will change to 8.7 and net carbs will be 3.7.
Nutrition
Calories: 288kcalCarbohydrates: 11gProtein: 30gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 90mgSodium: 400mgPotassium: 587mgFiber: 1gSugar: 6gVitamin A: 156IUVitamin C: 2mgCalcium: 24mgIron: 1mgNet Carbohydrates: 10g
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
Brown Butter Banana Bars
These Brown Butter Banana Bars are a soft and tender dessert that brings together the rich nuttiness of brown butter and the sweet comfort of ripe bananas. The smooth cream cheese frosting makes each bite a little indulgent while still feeling homey and familiar.
This recipe reminds me of the banana cakes my mom used to make when we had a few overripe bananas on the counter. Only this time, the brown butter gives it a cozy twist. Whether it's fall baking season or you just want something sweet any time of year, these bars always hit the spot.
[feast_advanced_jump_to]Why You'll Love This Recipe
Nutty richness: browned butter adds deep caramel flavor that makes these banana bars unforgettable.
Soft texture: the combination of ripe bananas and buttermilk keeps the bars light and moist without being dense.
Creamy topping: the cream cheese frosting gives every bite a smooth, tangy finish that balances the sweetness perfectly.
Key Ingredients for Brown Butter Banana Bars
For a full list of ingredients and instructions, see the recipe card below.
- Ripe bananas: use spotty bananas for the best natural sweetness and flavor.
- Brown butter: melted and browned butter gives the bars a warm, toasty flavor that pairs perfectly with banana.
- Cake flour: keeps the texture light and tender. Ideal for a soft dessert bar.
- Buttermilk: adds tang and moisture while activating the baking soda for lift.
- Cream cheese: used in the frosting to add creaminess and balance the sweetness.
- Toasted pecans: a final sprinkle of nuts adds crunch and a buttery finish.
Ingredient Substitutions
- All-purpose flour canreplace cake flour. The bars will just be slightly denser.
- Sour cream or greek yogurt can stand in for buttermilk.
- Walnuts make a great alternative to pecans for a classic banana nut flavor.
Tips for the Best Banana Bars
- Don't overmix. Stir just until combined to keep the bars light.
- Use very ripe bananas: the riper they are, the sweeter and more flavorful your bars will be.
- Cool completely before frosting: this keeps the cream cheese frosting from melting or becoming too thin.
How to Store
Store leftover banana bars in an airtight container in the refrigerator for up to 5 days. To serve, bring them to room temperature.
More Easy Banana Desserts You'll Love
If you love my baked treats, you might enjoy my Hummingbird Bundt Cake, Banana Marble Bundt Cake, Banana Walnut Chocolate Chunk Cookies, and Baked Banana Doughnuts with Browned Butter Rum Glaze,
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
Brown Butter Banana Bars
These Brown Butter Banana Bars are soft, sweet, and topped with tangy cream cheese frosting for a cozy dessert you can enjoy any time of year.
Equipment
- 13x9 inch baking dish
- Medum mixing bowls
- Wire cooling rack
As an Amazon Associate I earn from qualifying purchases.
Ingredients
For the Bars
- 2 cups sliced ripe banana about 3 medium
- ⅓ cup packed dark brown sugar
- 1 tablespoon butter chilled and cut into small pieces
- 9 ounces cake flour about 2 ¼ cups
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ cup nonfat buttermilk
- 1 teaspoon vanilla extract
- ½ cup butter softened
- 1¼ cups granulated sugar
- 2 large eggs
- Baking spray with flour
For the Cream Cheese Frosting
- ¼ cup butter
- 2 cups powdered sugar
- ⅓ cup ⅓-less-fat cream cheese , softened
- 1 teaspoon vanilla extract
- ¼ cup chopped pecans toasted
Instructions
- Preheat oven to 400°.
- Place banana slices, brown sugar, and 1 tablespoon butter in an 8-inch square baking dish.
- Bake for 35 minutes, stirring after 17 minutes. Cool slightly. Reduce the oven temperature to 375°.
- Lightly spoon cake flour into dry measuring cups; level with a knife. Combine flour, baking soda, and baking powder in a medium bowl. Set aside.
- In another medium bowl, combine banana mixture, buttermilk, and vanilla. Set aside.
- In a large mixing bowl, using an electric mixer on medium speed, mix together the butter and granulated sugar until well blended.
- Add eggs to sugar mixture and mix well. Add flour mixture to sugar mixture to alternating with banana mixture, beginning and ending with flour mixture.
- Pour batter into a 13 x 9-inch baking pan coated with baking spray. Bake for 20 minutes or until a wooden pick inserted in center comes out clean.
- Cool completely in pan on a wire rack. .
To prepare frosting
- Melt butter in a small saucepan over medium heat; cook 4 minutes or until lightly browned. Cool slightly.
- Combine browned butter, powdered sugar, cream cheese, and 1 teaspoon vanilla in a medium bowl; beat with a mixer until smooth.
- Spread frosting over cooled bars. Sprinkle with pecans.
Nutrition
Calories: 5223kcalCarbohydrates: 830gProtein: 59gFat: 197gSaturated Fat: 108gPolyunsaturated Fat: 16gMonounsaturated Fat: 57gTrans Fat: 6gCholesterol: 813mgSodium: 2738mgPotassium: 1940mgFiber: 17gSugar: 603gVitamin A: 5798IUVitamin C: 27mgCalcium: 483mgIron: 7mgNet Carbohydrates: 813g
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
Chipotle Chicken Skillet
This Chipotle Chicken Skillet Recipe is a simple stovetop dinner with chicken gently simmered in a smoky tomato sauce. It's an easy meal that works well on busy nights when dinner needs to be quick and easy.
This is the kind of recipe I've leaned on over the years when I wanted something warm on the table without hovering over the stove. Everything cooks in one pan, and the flavor develops as it simmers.
[feast_advanced_jump_to]Why You'll Love this Chipotle Chicken Skillet
Simple prep: minimal chopping and one skillet keep this recipe easy from start to finish.
Smoky flavor: chipotle peppers add gentle heat without overpowering the dish.
Everyday meal: this chipotle chicken skillet is great for busy weeknights.
Key Ingredients for Chipotle Chicken Recipe
See the recipe card below for a full list of ingredients and instructions.
- Chicken breast: boneless and skinless keeps the dish straightforward and easy to portion.
- Olive oil: adds flavor and helps brown the chicken lightly.
- Onion: builds a mild, savory base for the sauce.
- Garlic: brings depth without taking over the dish.
- Diced tomatoes with chipotle peppers: the smoky tomato sauce that carries the recipe.
Ingredient Substitutions
- Chicken thighs may be used in place of breasts.
- Avocado oil works in place of olive oil.
- Plain diced tomatoes plus a small amount of chopped chipotle peppers can replace canned chipotle tomatoes.
Variations on Chipotle Chicken Skillet with Tomatoes
- Add sliced bell peppers with the onions for extra color.
- Stir in cooked black beans near the end for a heartier skillet.
- Finish with a squeeze of lime juice just before serving.
Tips for a Great Skillet Recipe
- Lightly brown the chicken before simmering to build flavor in the pan.
- Keep the heat low during the simmer so the chicken stays tender.
- Let the skillet rest a few minutes before serving so the sauce settles.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through.
Serve With...
Serve this Chipotle Chicken Skillet over rice or alongside Spanish Rice. Keep it low carb by serving with Spanish Cauliflower Rice. It also pairs well with Maple Cornbread Muffins.
More Skillet Recipes You'll Love
If skillet dinners are your style, you will want to try my Sun Dried Tomato Chicken\, Kielbasa Potato Skillet, Skillet Cod with Cilantro Lime Butter, and Cabbage and Kielbasa Skillet 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
Chipotle Chicken Skillet
This Chipotle Chicken Skillet is an easy one-pan dinner with chicken simmered in a smoky tomato sauce. It's a simple stove-top meal that lets the flavors develop as the chicken cooks.
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 pound boneless skinless chicken breast
- 1 tablespoon olive oil
- ¼ cup diced onion
- 2 cloves garlic , minced
- ½ teaspoon salt
- ½ teaspoon pepper
- 14.5 ounces diced tomatoes with chipotle peppers
Instructions
- Heat oll in a large skillet over medium heat.
- Add onion and garlic and saute until onions are translucent
- Place chicken in skillet and season with salt and papper. Cook the chicken for 2-3 minutes on each side, until lightly browned.
- Add the tomatoes and cook until sauce begins to boil. Turn the head down and simmer chicken for 30 minutes, or until chicken no longer pink inside.
Nutrition
Serving: 1gCalories: 185kcalCarbohydrates: 6gProtein: 25gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 73mgSodium: 433mgPotassium: 637mgFiber: 1gSugar: 3gVitamin A: 156IUVitamin C: 12mgCalcium: 44mgIron: 2mgNet Carbohydrates: 4g
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
Baileys Brownies
This Baileys Brownies recipe is made with Irish cream liqueur, cocoa powder, and chocolate chips. These mouthwatering fudgy chocolate brownies are delicious on their own or enjoy one after dinner with a shot of Baileys Irish Cream.
These boozy treats are loaded with baileys flavors making them a big hit with family and friends They are the perfect brownies for St. Patrick's Day celebrations and for the Irish cream lover in your life!
[feast_advanced_jump_to]❤️ Why I Love This Recipe
✔️ These fudgy chocolate brownies are the perfect big batch recipe, making 16 servings!
✔️ This baileys brownie recipe turned out fairly low in calories winning over that store-bought box of brownie mix!
✔️ The best part is baileys fudge brownies are a delightful adult dessert that's sure to make memories!
🥘 Ingredients
Please see the printable recipe card for complete ingredient and measurement listing.
All-purpose flour, sift this before measuring, or stir with a spoon before scooping. Don't over pack or tap the measuring cup.
Unsweetened cocoa, use a good high quality cocoa powder like this one to get the best results.
Semisweet chocolate chips, this is my favorite brand.
Unsalted butter, if you must use salted butter, reduce the amount of salt in the recipe by ½.
Granulated sugar
Large eggs, the size of the egg does matter and using a different sized egg can result in either a dry brownie or overly wet brownie. Also, any eggs added to the batter should be room temperature
Baileys Irish Cream liquor, or an equivalent of your favorite Irish Cream liquor.
Vanilla extract, a good quality pure extract like this one.
🔪 Instructions
- Preheat the oven to 350°.
- Lightly spoon the flour into a dry measuring cup; level with a knife. Combine the flour, cocoa, baking soda, and salt in a small bowl, stirring with a whisk.
- Place the chocolate chips and the butter in a large microwave-safe bowl. Microwave at HIGH 1½ minutes or until the chocolate chips and butter melt, stirring in 30 second intervals. Cool slightly.
- In a large bowl combine the sugar, eggs, baileys Irish cream, and a little vanilla extract, to the melted butter and chocolate mixture, stirring well with a whisk.
- Using a wooden spoon, fold the dry ingredients into the wet ingredients, stirring just until moist.
- Coat an 8-inch square pan with cooking spray or line with parchment paper or aluminum foil.
- Pour batter into the prepared pan and spread in a thin, even layer.
- Bake for 20 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.
🙋 Recipe FAQ's
Why did my brownies sink?
Brownies that sink are usually a result of overmixing. I recommend sticking with a wooden spoon and mix the brownie batter by hand rather than using a hand mixer.
Why aren't my brownies as fudgy as I expected?
This brownie recipe was adapted from the original recipe to reduce fat and calories while still keeping as much fudgy texture as possible. If you are looking for a super fudgy brownie, check out my recipe for Loaded Peanut Butter Brownies.
Why did the batter curdle?
It is likely the eggs were not room temperature. A cold egg added to warm or room temperature batter will curdle as a reaction to cold meeting hot.
💭 Tips
- The butter and chocolate can be melted on the stove top, instead of the microwave. Simply add butter and chocolate to a small saucepan on medium-low heat while continuously stirring.
- Line 8-inch pan with parchment paper or aluminum foil in place of cooking spray.
- Use high quality unsweetened cocoa, like this one to make these the best brownies ever!
📖 Variations
- These Irish Cream Brownies would also repurpose well into a cake pop! Just sub the brownie itself for the cake my Irish Cream Cake Pop recipe! The cake pop is originally made with a yellow cake, but there is nothing wrong with using these chocolate brownies instead. Especially if you have some chocolate fans around.
- For a non boozy brownie, substitute heavy cream for the irish cream liqueur and add ½ teaspoon of irish cream extract (I use this brand).
- The fudgy texture of these brownies makes them the perfect brownie base for a baileys cheesecake. Just sub the brownie batter for the crust in this recipe for New York Cheesecake, but be sure to bake the brownie batter first, then top with the cheesecake batter.
- Make a double batch and save the remaining brownie batter for st. patrick's day dessert pancakes!
🍽 Equipment
Measuring cups and measuring spoons to measure the dry and wet ingredients. This is a set that I own that has cups and bowls.
A table knife for leveling the measured ingredients
A small mixing bowl and a large mixing bowl to hold the ingredients
8-inch square pan to bake the brownies in. I like to use this glass baking pan.
Serving Suggestions
These boozy brownies go perfectly with a scoop of vanilla ice cream and a drizzle of liquor for an extra hint of baileys.
Finish with whipping cream or melted chocolate for additional sweetness. You can even mix a little baileys and heavy cream for an extra special whipped topping. In a medium mixing bowl add a couple tablespoons of baileys to a half cup of heavy cream And beat on high until mixture is a whip cream consistency.
Serve with a shot on the side for extra boozy Baileys flavor, or enjoy cold brownies with your favorite cup of coffee!
For some fun, frosted brownies use an offset spatula to spread a thin layer of chocolate fudge frosting or pipe on a swirl of Irish cream frosting!
Sprinkle the top of the brownies with a combination of powdered sugar and espresso powder for for a pretty finish and added coffee flavor!
Storage
Can be stored in an airtight container at room temperature or wrapped in plastic wrap for up to a week.
Will keep in the freezer for up to 3 months.
Related Recipes
Chocolate Irish Cream Coffee Biscotti
Easy Chocolate Fudge with Irish Cream
Chocolate Cupcakes with Bailey's Irish Cream Frosting
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📖 Recipe
Baileys Brownies
These brownies made with Baileys Irish Cream liquor are chocolate brownies that are fudgy and delicious with a touch of Irish cream flavor. Great for snacking or dessert and delicious with a scoop of ice cream or an extra shot of Bailey Irish Cream!
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Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup semisweet chocolate chips
- ¼ cup butter
- 1 cup sugar
- 2 large eggs
- ¼ cup Irish Cream liquor
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°.
- Lightly spoon the flour into a dry measuring cup; level with a knife. Combine the flour, cocoa, baking soda, and salt in a small bowl, stirring with a whisk.
- Place the chocolate chips and the butter in a large microwave-safe bowl. Microwave at HIGH 1½ minutes or until the chocolate chips and butter melt, stirring in 30 second intervals. Cool slightly.
- In a medium bowl combine the sugar, eggs, baileys Irish cream, and a little vanilla extract, to the melted butter and chocolate mixture, stirring well with a whisk.
- Using a wooden spoon, fold the dry ingredients into the wet ingredients, stirring just until moist.
- Coat an 8-inch square pan with cooking spray or line with parchment paper or aluminum foil.
- Pour batter into the prepared pan and spread in a thin, even layer.
- Bake for 20 minutes or until a wooden pick inserted in center comes out almost clean with a few moist crumbs clinging to the pick.
- Cool on a wire rack.
Nutrition
Serving: 1brownieCalories: 158kcalCarbohydrates: 23gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 31mgSodium: 85mgFiber: 1gSugar: 14g
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Honey Oatmeal Cookies
These Honey Oatmeal Cookies are soft, chewy, and lightly sweet with a cozy texture that works any time of year. Honey gives them a gentl sweetness that pairs well with oats, coconut, and rich sitr-ins.
This is the kind of cookie I like to bake when I want something simple but still special. They remind me of the oatmeal cookies my family always reached for first, especially when I swapped in white chocolate chips for a little extra treat.
[feast_advanced_jump_to]Why You'll Love Honey Oatmeal Cookies
Soft centers: make tehse cookies tender without falling apart.
Easy mixing: means no mixer needed and very little prep.
Balanced sweetness: from honey keeps them from tasting heavy.
Key Ingredients for Oatmeal Cookies with Honey
See the recipe card below for a full list of ingredients and instructions.
- All-purpose flour: gives the cookies structure without making them dense.
- Regular oats: add chew and that classic oatmeal cookie texture.
- Brown sugar: brings a deeper sweetness that works well with honey.
- Honey: adds natural sweetness and helps keep the cookies soft.
- Sweetened coconut flakes: add light texture and flavor.
- White chocolate chips: add creamy sweetness without overpowering the cookie.
Ingredient Substitutions
- Use chopped pecans or walnuts instead of macadamia nuts.
- Swap white chocolate chips for milk or dark chocolate chips.
- Maple syrup can replace honey in an equal amout.
Variations on Honey Oatmeal Cookies
- Stir in golden raisins or dried cranberries for a fruit-forward version.
- Swap white chocolate chips for ilk or dark chocolate chips.
- Use toasted coconut flakes for a slightly nuttier flavor.
Tips for Chewy Oatmeal Cookies
- Measure flour by lightly spooning it into the cup to keep the cookies tender.
- Do not overbake; they should look slightly underdone when removed.
- Let the cookies set on the pan for a few minutes before moving to the rack.
How to Store
Store honey oatmeal cookies in an airtight container at room temperature for up to 4 days.
Serve With...
These cookies are great with a mug of coffee or tea and pair well with other classic bakes like Peanut Butter Oatmeal Cookies, Chocolate Chip Pecan Cookies, or No Bake Cookies - Old Fashioned Oatmeal Fudge Cookies.
More Cookie Recipes You'll Love
If you enjoy these honey oatmeal cookies you might want to try my recipe for The Best Chewy White Chocolate Macadamia Nut Cookies, which are rich and bakery-style, or Gingersnap Cookies with a crisp edge and chewy center. My Nanny's Ginger Molasses Cookies are another favorite along with these Chewy Mocha Toffee Chip Cookies.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Honey Oatmeal Cookies
Honey Oatmeal Cookies bake up soft and chewy with just the right balance of sweetness. They're easy to make, comforting, and suited for everyday baking or sharing with family and friends.
Equipment
- rubber spatula , or wooden spoon
- Wire cooling racks
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Ingredients
- 1 cup all-purpose flour
- 1 cup regular oats
- 1 cup packed brown sugar
- ⅓ cup white chocolate chips
- ⅓ cup flaked sweetened coconut
- ¼ cup chopped macadamia nuts
- ½ teaspoon baking soda
- ¼ cup butter melted
- 3 tablespoons water
- 2 tablespoons honey
Instructions
- Preheat oven to 325°. Line a baking sheet with parchment paper that has lightly been sprayed with cooking spray. Set aside.
- In a large bowl, combine flour, oats, brown sugar, white chocolate chips, coconut, macadamia nuts, and baking soda. Set aside.
- In another mixing bowl, combine butter, water, and honey, stirring well to combine.
- Add butter mixture to flour mixture, stirring until well-blended. Drop by level tablespoons 2 inches apart onto prepared baking sheets.
- Bake for 10 minutes or until almost set. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan, and cool completely on wire racks.
Notes
Inspired by Cooking Light's Coconut-Macadamia Raisin Cookies made with honey.
Nutrition
Calories: 118kcalCarbohydrates: 19gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 6mgSodium: 47mgPotassium: 48mgFiber: 1gSugar: 12gVitamin A: 60IUVitamin C: 0.04mgCalcium: 17mgIron: 1mgNet Carbohydrates: 18g
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Chocolate Caramel Cake
This Chocolate Caramel Cake is a classic chocolate layer cake topped caramel frosting, a caramel drizzle, and toasted pecans. It has that cozy turtle cake feel without being fussy and is easy to love.
I live serving this as a layer cake for holidays and special occasions, but it's just as welcome on an ordinary day. It's one of those cakes that goes great with a glass of milk or a scoop of vanilla ice cream.
[feast_advanced_jump_to]Why You'll Love This Chocolate Caramel Cake
Double caramel: all the flavor comes from the frosting and the drizzle on each cake layer.
Classic layers: two chocolate cake layers keep this cake traditional and easy to serve.
Turtle-inspired: the combination of chocolate, caramel, and pecans will feel familiar to anyone who loves turtle cake flavors.
Key Ingredients for Chocolate Layer Cake
See the recipe card below for a full list of ingredients and instructions.
- Unsweetened cocoa: mixed with boiling water, it creates a smooth, rich chocolate base for the cake.
- Brown sugar: cooked into the frosting, it gives that unmistakable caramel-style flavor.
- Butter: used in both the cake and frosting for richness and structure.
- Pecans: toasted and finely chopped, they add crunch and balance thesweetness.
- Caramel sauce: drizzled over the top of the layers for that double caramel flavor.
Ingredient Substitutions
- Light brown sugar can replace dark brown sugar in the frosting.
- Whole milk can be used instead of fat free milk.
- Chopped toasted walnuts may be used in place of the pecans.
Variations on Chocolate Caramel Cake with Pecans
- Bake the cake in a 9x13 pan and finish with frosting and caramel drizzle.
- Use chocolate fudge drizzle instead of caramel drizzle for an extra fudgy chocolate cake.
- Leave off the nuts for a smooth chocolate caramel cake.
Tips for Making Chocolate Cake
- Let the cocoa mixture cool fully before mixing it into the cake batter.
- Cook the brown sugar frosting just until the sugar melts for a smooth texture.
- Warm the caramel slightly so it drizzles cleanly over the frosting.
How to Store
Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving so the frosting and caramel softens.
More Cake Recipes You'll Love
If this cake hits the spot, you may also enjoy my Banana Macadamia Cake, Sour Cream Chocolate Cake, Cherry Pound Cake with Lime Glaze, and Southern Diner Cake.
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
Chocolate Caramel Cake
This Chocolate Caramel Cake is topped with caramel frosting, a sweet drizzle and toasted pecans. It's an easy layer cake that works for holidays, gatherings, or anytime you want a classic dessert.
Equipment
- 8-inch round cake pans
- Saucepan
- Wire cooling racks
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Ingredients
For the Cake:
- Cooking spray
- 1 tablespoon flour
- 1½ cups boiling water
- ¾ cup unsweetened cocoa
- 1½ cups granulated sugar
- 6 tablespoons butter softened
- 1 teaspoon vanilla extract
- 2 larlge eggs
- 1⅔ cups flour
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
For the Frosting:
- 2 tablespoons butter
- ¼ cup packed dark brown sugar
- 2-3 tablespoons fat free milk
- 2 teaspoons vanilla extract
- 2 cups sifted powdered sugar
For the Topping:
- ⅔ cup fat free caramel sauce
- ¼ cup finely chopped pecans toasted
Instructions
- Preheat oven to 350℉. Coat bottoms of 2 (8-inch) cake pans with cooking spray (do not coat sides of pans); line bottoms with parchment paper. Coat parchment paper with cooking spray; dust with 1 tablespoon flour.
- In a medium saucepan, combine boiling water and cocoa powder, stirring well with a whisk. Cool completely.
- Place granulated sugar, 6 tablespoons butter, and vanilla extract in a large bowl; beat with an electric hand mixer at medium speed until well blended. Add eggs to butter mixture, 1 at a time, beating well after each addition.
- In another mixing bowl, combine flour, baking soda, baking powder, and salt, stirring well with a whisk. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture.
- Pour batter into prepared pans, sharply tap pans once on counter to remove air bubbles. Bake for 30 minutes or until a wooden pick inserted in center comes out clean Cool in pans 10 minutes on wire rack, and remove from pans. Cool completely on wire rack.
For the Frosting
- In a small saucepan over medium heat, melt 2 tablespoons butter. Add brown sugar and 2 tablespoons milk, and cook 1 minute or until sugar melts. Remove from heat; cool slightly.
- Combine buttter mixture and 2 teaspoons vanilla in a large bowl. Gradually add powdered sugar, beat with a mixer at medium speed until smooth. Add additional milk, 1 teaspoon at a time, beating until spreading consistency.
Assembling the Cake
- Place 1 cake layer on a plate, and spread top with half of frosting. Place caramel topping in a small zip-top plastic bag. Snip a small hole in 1 corner of bag and drizzle half of caramel over frosting.
- Top with other cake layer. Spread remaining frosting over top of cake, and drizzle with remaining caramel topping. Sprinkle with pecans.
Nutrition
Calories: 383kcalCarbohydrates: 74gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 21mgSodium: 275mgPotassium: 134mgFiber: 3gSugar: 57gVitamin A: 252IUVitamin C: 0.1mgCalcium: 43mgIron: 2mgNet Carbohydrates: 71g
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Hearty Lentil Stew (Stovetop or Instant Pot)
This Lentil Stew is a hearty, nourishing meal packed with vegetables, tender lentils, and savory herbs that come together in one comforting pot. It's simple to make, satisfying, and perfect for cozy evenings or easy meal prep.
I've always loved lentil dishes for their versatility. They soak up flavor beautifully and make a great base for either a vegetarian d inner or something heartier with sausage or ham. My mom used to make Spiced Lentil Soup often during the colder months, and this stew version brings back that same warmth and comfort with a little extra richness.
[feast_advanced_jump_to]Why You'll Love This Recipe
Hearty comfort: every spoonful is warm, thick and satisfying
Easy to make: simple ingredients and minimal prep mean dinner is on the table with ease.
Versatile Meal: keep it meatless or add protein like sausage or ham for a twist.
Key Ingredients for Lentil Stew
See the recipe card below for a full list of ingredients and instructions.
- Lentils: the star of the dish, providing protein and a rich, earthy flavor.
- Vegetable broth: adds depth while keeping it vegetarian-friendly.
- Carrots, celery, and onion: the classic aromatic trio for flavor and texture.
- Diced tomatoes: brings brightness and natural sweetness.
- Garlic and herbs: fresh garlic, oregano, basil, and bayleaf give this stew its cozy, seasoned flavor.
- Olive oil: helps saute the veggies for a rich, smooth base.
Ingredient Substitutions
- Chicken broth or beef broth can replace vegetable broth.
- Green or brown lentils work best, but red lentils will make the stew softer and creamier.
- Ham or sausage can be stirred in near the end for extra richness.
Variations on Lentil Stew
- Smoky Lentil Stew: add a little smoked paprika or chipotle powder.
- Mediterranean Lentil Stew: stir in spinach, sun-dried tomatoes, and a sprinkle of feta cheese.
- Coconut Curry Lentil Stew: swap part of the broth for coconut milk and add curry powder for a creamy, lightly spiced treat.
Tips for the Best Lentil Stew
- Rinse lentils well before cooking to remove any debris.
- Simmer slowly to allow the flavors to meld and the lentils to become tender.
- Adjust thickness by adding more broth for soupier stew or letting it simmer longer to thicken.
How to Store and Reheat
Store leftover stew in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave with a splash of broth to loosen it up.
Serve With...
Serve this comforting stew topped with a handful of Homemade Croutons, or a slice of toasted English Muffin Bread. It also pairs nicely with a fresh simple tossed salad with homemade ranch dressing, or a slice of honey wheat bread.
More Easy Soup and Stew Recipes You'll Love
If you enjoy this lentil stew, try my Instant Pot Venison Stew with Sweet Potatoes, Spicy Chicken Noodle Soup, Green Bean Soup, and Hamburger Soup. Each one is warm, comforting, and full of flavor.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Lentil Stew
A hearty, wholesome lentil stew loaded with vegetables, herbs, and your choice of broth or added protein. Perfect for a simple weeknight dinner or meal prep.
Equipment
- Large soup pot , or Dutch oven
- Chef's knife
- Wooden sposon
- Instant Pot (optional)
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Ingredients
Instructions
- Heat the olive oil in a large soup pot over medium-high until hot. Add the carrot, celery, onion, and garlic, and saute for 4 minutes, or until vegetables have begun to soften.
- Stir in the lentils, water, vegetable broth, and tomatoes. Bring to a boil.
- Reduce heat and simmer for 1 hour, until lentils are cooked and the broth has reduced.
Nutrition
Serving: 1gCalories: 208kcalCarbohydrates: 36gProtein: 13gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 572mgPotassium: 656mgFiber: 16gSugar: 5gVitamin A: 2928IUVitamin C: 9mgCalcium: 64mgIron: 4mgNet Carbohydrates: 20g
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
Banana Macadamia Cake
This Banana Macadamia Cake is a simple snack-style cake with a soft crumb and a warm brown sugar macadamia nut topping. It's the kind of cake that feels just right for afternoon coffee or a low-key dessert.
I like recipes like this when I have ripe bananas on the counter and want something easy that still feels a little special. The macadamia nuts and coconut give it a nice finish without turning it into a heavy dessert.
Why You'll Love Banana Macadamia Cake
Simple bake: this easy banana cake recipe comes together with basic pantry staples and no complicated steps.
Soft texture: mashed bananas keep the cake tender and light, just right for a banana snack cake.
Warm topping: the brown sugar, coconut, and macadamia nuts add a rich layer that sets the cake apart.
Key Ingredients for Banana Snack Cake
See the recipe card below for a full list of ingredients and instructions.
- Ripe bananas: add natural sweetness and help keep the cake soft.
- All-purpose flour: gives the cake structure without making it heavy.
- Granulated sugar: sweetens the batter without overpowering the banana flavor.
- Macadamia nuts: add buttery crunch and pair well with banana.
- Sweetened coconut: brings a light sweetness and texture to the topping.
Ingredient Substitutions
- Use light brown sugar instead of dark brown sugar in the topping.
- Swap macadamia nuts for chopped walnuts or pecans if needed.
- Replace vegetable oil with melted butter for a richer cake.
Variations on Banana Macadamia Cake with Coconut
- Add mini chocolate chips to the batter for a dessert-style cake.
- Stir a pinch of cinnamon into the batter for extra warmth.
- Turn it into a loaf by baking in a greased loaf pan and adjusting bake time.
Tips for Easy Banana Cake Recipe Success
- Use bananas with plenty of brown spots for the best flavor.
- Toast the macadamia nuts before adding them to the topping for deeper flavor.
- Spread the topping on the cake while it's still warm so it settles nicely.
How to Store
Store the cake covered in the refrigerator for up to 4 days.
Serve With...
Serve this Banana Macadamia Cake with a cup of coffee or hot tea.
More Banana Recipes. You'll Love
If you enjoy banana based bakes, you might like the texture of this Hummingbird Bundt Cake with Cream Cheese Frosting, the cozy flavor of Baked Banana Doughnuts with Browned Butter Rum Glaze, this Easy Banana Pudding Poke Cake, and Banana Coffee Cake with Praline Topping.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Banana Macadamia Cake
This Banana Macadamia Cake is an easy, everyday bake with a tender crumb and a warm coconut-nut topping. It works just as well for a casual dessert as it does for an afternoon snack.
Equipment
- Wire cooling rack
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Ingredients
- Cooking spray
- 1⅓ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup mashed ripe banana about 2 large bananas
- ¾ cup granulated sugar
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- 1 large egg
- ¼ cup packed dark brown sugar
- 1 tablespoon water
- 2 teaspoons butter
- 2 tablespoons chopped macadamia nuts , toasted
- 2 tablespoons flaked sweetened coconut
Instructions
- Preheat oven to 350°. Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.
- Combine flour, salt, baking powder, and baking soda in a large mixing bowl, stirring with a whisk.
- Combine banana and next 5 ingredients (banana through egg) in another mixing bowl; beat with a mixer at medium speed for 1 minute or until well blended.
- Add flour mixture to banana mixture, and beat until blended. Pour batter into prepared pan. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes on a wire rack; remove from pan. Carefully peel off wax paper.
- To make the topping, combine brown sugar, water, and butter in a small saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in nuts and coconut. Spread over cake. Serve cake warm.
Nutrition
Calories: 195kcalCarbohydrates: 32gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 17mgSodium: 158mgPotassium: 88mgFiber: 1gSugar: 20gVitamin A: 51IUVitamin C: 1mgCalcium: 21mgIron: 1mgNet Carbohydrates: 31g
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
Slow Cooker Baby Back Ribs
Slow Cooker Baby Back Ribs come out tender, juicy, and fall off the bone delicious with minimal effort. They're slow cooked until perfectly tender, then broiled with your favorite BBQ sauce for that irresistible sticky finish.
This recipe reminds me of backyard cookouts but instead of cooking in the heat, I make the ribs in the slow cooker to keep cool. These ribs pair great with my Pesto Pasta Salad or Classic Potato Salad for a full summer meal that doesn't require standing over a hot grill.
[feast_advanced_jump_to]Why You'll Love These Slow Cooker Ribs
Hands off cooking: Let your slow cooker do all the work.
Perfectly tender: The ribs turn out fall-off-the-bone every time.
Family friendly: A crowd pleaser for cookouts, game day, or Sunday dinner.
Key Ingredients
Baby Back Ribs: These are smaller and leaner than spare ribs, making them perfect for slow cooking.
Celery & Onion: Add flavor and aroma to the cooking liquid.
Black Peppercorns: Infuse the meat with just a hint of spice.
Ingredient Substitutions
Swap peppercorns for crushed red pepper for a little kick.
Use beef ribs if baby back ribs are available.
Replace onion with shallots for a slightly sweeter flavor.
Recipe Variations
Spicy BBQ Ribs: Add hot sauce or cayenne to the BBQ sauce before broiling.
Asian-style Ribs: Glaze with hoisin, garlic, and ginger instead of BBQ Sauce.
Maple Mustard Ribs: Mix maple syrup with whole grain mustard for a tangy sweet glaze.
Top Tips
- Remove the membrane on the back of the ribs before cooking for the best texture.
- Don't skip the broiling step. It caramelized the sauce and adds that sticky BBQ finish.
- You can refrigerate the ribs overnight with dry rub before cooking for deeper flavor.
Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat under the broiler or in the air fryer to crisp them up again.
- Ribs can be frozen (before or after broiling) for up to 3 months.
Serve With...
Pair these slow cooker ribs with:
When you make this recipe for slow cooker baby back ribs, 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
Slow Cooker Baby Back Ribs
These slow cooker baby back ribs are cooked low and slow with aromatics until perfectly tender, then finished under the broiler with your favorite barbecue sauce for a sticky, flavorful bite.
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Ingredients
- 2 pounds baby back ribs , membrane removed
- 2 large celery stalks ,cut in half
- 1 teaspoon black peppercorns
- 5½ cups water
- 1 medium onion ,sliced
- 1 cup barbecue sauce
Instructions
- Place prepared baby back ribs in crockpot. Add water, celery, onion, and peppercorns.
- Line cookie sheet with foil. Place ribs on foil and brush BBQ sauce over top. Broil on high approximately 5 minutes. Turn and repeat. Serve!
- Cook ribs in on high setting for 1½ hours. Change to low setting and continue to cook for 5 more hours.
- Preheat broiler on high.
- Remove ribs from crockpot and place on foil lined baking sheet.
- Brush ribs with barbecue sauce and place under broiler for 5-6 minutes, until sauce is bubbly and starts to glaze the ribs with a slight char around the edges.
Nutrition
Calories: 457kcalCarbohydrates: 33gProtein: 28gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 99mgSodium: 880mgPotassium: 579mgFiber: 1gSugar: 25gVitamin A: 207IUVitamin C: 3mgCalcium: 90mgIron: 2mgNet Carbohydrates: 31g
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
Easy Homemade Butterscotch Pudding Recipe (From Scratch)
There is nothing quite like a warm bowl of real, homemade butterscotch pudding made right on the stove. While my family loves eating it chilled straight out of a dish, this silky dark brown sugar pudding is just as delicious layered into pastry shells or cream puffs.
I love to enjoy this pudding as a simple sweet treat after dinner or for a mid-afternoon snack. It gives me that cozy, homey comfort and takes me right back to making pudding from scratch with my mom!
- Fast stovetop pudding in 15 minutes: Made from scratch using simple pantry ingredients.
- Caramelized brown sugar flavor: Dark brown sugar, butter, and heavy cream give this recipe real flavor without artificial additives.
- Versatile dessert: Serve it chilled in a dish, or use it as a filling for tarts and pastry recipes.
Why You'll Love this Stovetop Butterscotch Pudding
Store-bought boxed pudding mixes rely on artificial flavorings, cornstarch thickeners, and food dyes to fake that butterscotch taste. Making it from scratch takes only 15 minutes on the stove, and using real dark brown sugar, butter and heavy cream creates a deep molasses flavor and smooth texture no instant package can replicate.
What You'll Need
- Dark Brown Sugar & Water: Dark brown sugar gives this pudding its flavor thanks to its natural molasses content.
- Unsalted Butter & Vanilla Extract: Stirred in off the heat at the very end to give the pudding a glossy finish.
- Whole Milk & Heavy Cream: Combining whole milk with heavy cream creates a luxurious, rich texture. (Note: You can swap the heavy cream for whole milk or half-and-half if needed, though the pudding will be slightly less rich).
- Egg Yolks & Cornstarch: The thickening duo that gives this pudding its smooth structure.
- Bourbon, Rum, or Scotch (optional): Adding 1 tablespoon of dark rum, bourbon, or scotch directly into the butter and brown sugar base while it cooks, adds a great layer of flavor. (My favorite is a dark rum!)
- Dairy Substitutions: If you are out of heavy cream, half and half works great as a direct swap. You can also use whole milk alone, though the pudding will be slightly less rich. For a dairy-free option, canned full-fat coconut milk or oat milk will work, but coconut milk will add a subtle coconut flavor.
How to Make It on the Stovetop (Step-by-Step)
Making this homemade butterscotch pudding recipe is simple when you prep your ingredients before turning on the burner.
- Whisk Thickeners: In a small bowl, whisk together the egg yolks and cornstarch until smooth. In a separate cup, stir the milk and heavy cream together.
- Caramelize the Base: In a heavy 1.5 quart saucepan (like a stainless steel or enamel-coated pot), stir the dark brown sugar, water, and salt over medium heat until dissolved and bubbling. A thick, heavy-bottomed pan is essential here so the brown sugar doesn't scorch or burn while bubbling.
- Add Cream & Temper Eggs: Slowly whisk the milk mixture into the hot sugar base until it reaches a gentle simmer. Whisk ½ cup of this warm liquid into your egg yolk mixture to temper them, then slowly whisk the eggs mixture back into the saucepan.
- Thicken & Finish: Cook over low heat while whisking constantly until the pudding bubbles and thickens (about 1 minutes). Remove from heat, stir in the butter, vanilla, and optional liquor, then let cool before chilling.
Easy Ways to Serve & Use as a Filling
- Dessert Glasses: Divide into ramekins and top with a dollop of fresh whipped cream, brickle bits, toasted pecans, or dark chocolate shavings.
- Pastry & Tart Filling: Chill the pudding completely and use it as a filling inside homemade pie crust shells, homemade eclairs, or warm dessert crepes.
- Cake & Layered Desserts: Spread it as a filling between vanilla cake layers, or use it as the creamy layer in a butterscotch trifle.
Classic Brown Sugar Pudding Variations
- Dark vs Light Brown Sugar: Use dark brown for a deep, molasses-forward butterscotch flavor, or swap in light brown sugar for a milder, subtle caramel taste.
- Spiced Brown Sugar Pudding: Whisk in ¼ teaspoon of ground cinnamon or a pinch of nutmeg with the brown sugar for a warm fall flavor profile.
- Salted Brown Sugar Pudding: Stir an extra pinch of flaky sea salt into the finished pudding to create a sweet and salty brown sugar variation.
My Best Tips for Smooth Butterscotch Pudding
- Preventing Skin: Press a piece of plastic wrap directly onto the surface of the warm pudding so condensation doesn't build up or form a skin while cooling.
- Avoiding Scrambled Eggs: Tempering your egg yolks is essential. Adding a small amount of the hot milk base to the beaten yolks before pouring them into the pot warms them up so they don't curdle.
- Fixing Lumps: If your pudding cooks too fast and develops lumps, pass it through a fine-mesh strainer or use an immersion blender for 10 seconds to smooth it out.
- Doubling or Scaling: You can easily double or triple this recipe using the buttons in the recipe card below. Just be sure to use a larger saucepan and add a minute or two to the thickening time on the stove.
How to Chill and Store
Store butterscotch pudding covered in the fridge with plastic wrap against the surface for up to 4 days. Do not freeze this pudding. Cornstarch-based puddings break down and separate when thawed.
Common Questions Answered
Why did my pudding turn out watery?
Watery pudding usually happens when steam condenses on the underside of a lid or plastic wrap and drips back in. Pressing plastic wrap right onto the surface prevents this.
What is the difference between butterscotch and caramel?
Caramel is made by melting white granulated sugar, whereas true butterscotch relies on dark brown sugar and butter for a deeper molasses flavor.
Can I make butterscotch pudding without eggs?
Yes, you can omit the egg yolks and increase the cornstarch to 3 tablespoons, though the pudding will be slightly lighter in color and texture.
What is the difference between butterscotch and caramel flavors?
Butterscotch flavor comes from using brown sugar where caramel uses granulated sugar.
More Vintage Sweets You'll Love
If you love deep, caramelized brown sugar flavor, give these favorite treats a try:
- Old Fashioned Butterscotch Pie - Nanny's vintage baked pie with a meringue topping.
- Butterscotch Haystacks - A quick, no bake sweet treat made with chow mein noodles, mini marshmallows, and butterscotch chips.
- Pumpkin Pie Pudding Dessert - A simple pudding dessert perfect for fall.
- Pumpkin Bread Pudding - Warm, rich bread pudding drizzled with caramel sauce.
Did you give this homemade butterscotch pudding a try? Drop a review and star rating down below - it helps other readers so much! And if you share a photo on Instagram, tag @grumpyshoneybunch so I can share it in my stories.
📖 Recipe
Homemade Butterscotch Pudding
Rich, silky, and made completely from scratch, this easy stovetop butterscotch pudding features a deep caramelized dark brown sugar flavor that beats any store-bought mix.
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Ingredients
- 1½ cups whole milk
- ½ cup heavy cream
- ½ cup packed dark brown sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 3 large egg yolks
- 3 tablespoons water
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 tablespoon scotch, rum, or bourbon (optional)
Instructions
- In a small mixing bowl, whisk together the egg yolks and cornstarch until well combined. Set aside.
- In a 4 cup measure, stir together the milk and heavy cream. Set aside.
- Add the brown sugar, water, and salt to a medium sized heavy duty saucepan Cook over medium heat until the sugar is dissolved and begins to bubble. Continue to cook for 2 minutes, stirring often to prevent burning.
- Slowly whisk the milk and heavy cream into the brown sugar mixture. Continue to cook over medium heat until the mixture begins to boil.
- Remove ½ cup of the milk mixture from the saucepan and whisk into the egg yolk mixture until fully incorporated.
- Slowly whisk the egg yolk mixture back into the milk mixture. Turn the heat down to low and continue to whisk as the pudding bubbles and thickens. Cook for 1 minute while continuing to stir.
- Remove the pudding from the heat and let it cool for 5 minutes. Add the butter and vanilla extract. Stir until smooth. Refrigerate at least 4 hours prior to serving.
Notes
- The milk and heavy cream will spatter and sizzle when adding it to the brown sugar mixture so it is important to add the ingredients slowly and carefully.
- Be sure to whisk constantly when adding the hot milk to the egg yolk mixture to prevent the eggs from scrambling.
- Whisk constantly when adding the egg yolk mixture back to the milk mixture on the stove.
- To prevent a skin from forming on top of the pudding, I like to place plastic wrap over the top of the pudding, making sure it touches the pudding.
Nutrition
Calories: 275kcalCarbohydrates: 27gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 141mgSodium: 45mgPotassium: 132mgFiber: 1gSugar: 21gVitamin A: 688IUVitamin C: 1mgCalcium: 110mgIron: 1mg
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
Mom's Easy Cheese Ball Recipe
Mom's Cheese Ball Recipe is an easy appetizer recipe that is packed with cheese, hard boiled eggs, olives giving it great flavor. It can be shaped into a ball or cheese log, this easy cheese ball recipe makes a gorgeous classic holiday appetizer or a good cheese ball for your next party.
This is the best cheese ball and it was always one of the favorite appetizers the whole family looked forward to at holiday gatherings. Mom made this recipe for every Christmas Eve holiday party we had with Dad's family and it still is a an absolute must make recipe for any holiday party.
❤️ Why you'll love it
✔️ This homemade cheeseball is a super easy appetizer and can be made up to 4 days ahead of time.
✔️ You get the perfect blend of flavor and an added boost of protein with the hard boiled eggs, olives, and pimento as an ingredient.
✔️ It is easy to make a double batch for larger gatherings.
🥘 Ingredients
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Shredded Cheese: Sharp cheddar cheese has the best flavor for this type of recipe. It is strong, bold, and firm.
Hard boiled eggs: this is part of the main ingredients in this recipe that gives it incredible flavor.
Red bell pepper
Onion
Green Olives with pimentos, a cheese ball with olives and pimento adds that green and red festive look!
Saltine crackers, works with the mayonnaise to bind the cheese ball together.
Mayonnaise, feel free to use regular or low fat mayonnaise.
🔪 Instructions
- Add the grated cheese to a large mixing bowl. Add the onion, peppers, olives, pimentos, egg, crackers, and salt. Stir to combine
- With a wooden spoon, stir the mayonnaise to the cheese mixture and stir to combine.
- Shape cheese ball mixture into a ball shape or cheese log and wrap tightly in plastic wrap. Roll cheese ball or log after wrapping to make uniform and refrigerate.
🥄 Equipment
🥫Storage
Store cheese balls in the fridge wrapped in plastic wrap or wax paper in an airtight freezer bag up to 5 days.
📖 Variations
- After shaping, roll cheese ball in chopped pecans and or chopped bacon bits. Wrap and refrigerate.
- Use ½ teaspoon onion powder in place of the onion, or substitute with 2 tablespoons of green onions.
- Add ½ cup crumbled blue cheese for a tangy bite.
- Use black olives in place of the green olives and pimentos.
- Add 2 tablespoons minced jalapeno pepper in place of the bell pepper.
💭 Top Tip
- Don't use bagged pre-shredded cheese. To get the best flavor and texture, you will want to shred your own cheese using a box shredder.
🙋 FAQ's
Can you freeze a homemade cheeseball?
For the most part, yes. However because of the type of ingredients used to make this particular recipe, I do not recommend doing so.
Can you substitute sour cream for the mayonnaise?
Yes, but expect the flavor to change. While sour cream and mayonnaise will perform the same function in this recipe, they both have very different distinct flavors.
📚 Related Recipes
Mom's Italian Style Deviled Eggs
Pimento Cheese Burgers - Keto Low Carb
🍽 Serve with...
This cheese ball is great served with carrot and celery sticks, buttery crackers, and pita chips.
🏫 The last word
Unlike the classic cheese ball recipe, this one is made without cream cheese, which is great for those who don't like it.
The saltines are important to add as they are part of what binds the cheeseball together.
Don't forget to check out my Amazon storefront for some of my favorite products!
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Mom's Easy Cheese Ball Recipe
A festive holiday tradition, Mom's Easy Cheese Ball Recipe is savory treat full of incredible flavor. It is made with hard boiled eggs, cheese, crackers, olives, peppers, and mayonnaise for a delicious appetizer recipe perfect for Christmas or New Year's Eve parties. It is also a great addition to potlucks and game day events.
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Ingredients
- ½ pound grated sharp cheese
- 2 tablespoons minced onion
- 3 tablespoons minced green pepper
- 5 large green olives with pimentos , chopped
- 1 large egg , hard boiled and chopped
- ½ cup saltine crackers , finely crushed
- ¼ cup mayonnaise
- ½ teaspoon salt
Instructions
- Add the grated cheese to a large mixing bowl. Add the onion, peppers, olives, pimentos, egg, crackers, and salt. Stir to combine.
- With a wooden spoon, stir the mayonnaise to the cheese mixture and stir to combine.Shape cheese ball mixture into a ball shape or cheese log and wrap tightly in plastic wrap.
- Roll cheese ball or log in wrapping to make uniform and refrigerate for 12 hours.
Nutrition
Serving: 1gCalories: 98kcalCarbohydrates: 2gProtein: 4gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 27mgSodium: 232mgPotassium: 25mgFiber: 1gSugar: 1gVitamin A: 173IUVitamin C: 1mgCalcium: 104mgIron: 1mg
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
Cut Out Sugar Cookies (Snowflake)
Cut Out Sugar Cookies are a simple, buttery cookie that holds their shape beautifully and bake up with soft centers and lightly crisp edges. They're the kind of cookie that shows up year after yera because they're easy to work with and fun to decorate.
These remind me of the afternoons I spent baking with my mom and grandmother before the holidays, rolling dough on the kitchen table and cutting out shapes together.
[feast_advanced_jump_to]Why You'll Love This Cut Out Sugar Cookies Recipe
Great texture: the dough rolls smoothly and bakes into cookies that stay soft inside.
Clean edges: these hold their shape well, making them perfect rolled sugar cookies for decorating.
Holiday favorite: ideal for festive baking when you want a reliable holiday sugar cookies recipe.
Key Ingredients for Classic Sugar Cookie Recipe
See the recipe card below for a full list of ingredients and instructions.
- Butter: softened butter helps the dough mix smoothly and gives that classic tender bite.
- Sugar: granulated sugar provides sweetness and helps the cookies bake evenly.
- Egg: adds structure and keeps the cookies soft.
- All-purpose flour: the base that allows these to roll and cut cleanly.
- Baking powder: gives the cookies a light lift without puffing out of shape.
- Vanilla: adds warm, classic sugar cookie flavor.
Ingredient Substitutions
- Almond extract instead of vanilla for a stronger bakery style flavor.
- Milk or cream can replace the tablespoon of milk in the dough.
- Gluten-free flour blend for an alternative version (choose a 1:1 blend for best results).
Variations on Cut Out Sugar Cookies
- Spiced Sugar Cookies: add cinnamon or nutmeg for a warm holiday twist.
- Lemon Sugar Cookies: mix lemon zest into the dough for a bright flavor.
- Chocolate Sugar Cookies: replace a small portion of the flour with cocoa powder.
Tips for The Best Rolled Sugar Cookies
- Chill the dough: a short chill keeps the dough firm enough to roll and prevents spreading.
- Flour lightly: dusting the surface with just a touch of flour helps the dough lift cleanly.
- Even thickness: rolling to the same thickness helps every cookie bake with the same soft texture.
How to Store
Store baked cookies in an airtight container for up to 1 week at room temperature. Can freeze up to 2 months.
Icing Variations
There are a few different ways you can frost sugar cookies with icing. Below are some icing recipes that you may like to try.
Glace Icing is what I used on this particular cookie you see pictured. Similar to royal icing, but is softer. It still holds it's shape and will flood a cookie.
Royal Icing will be a hard and dry surfaced icing.
Frostings can be used instead of icing. Try my Caramel Frosting, Butter Rum Frosting, or Chocolate Buttercream Frosting.
More Holiday Cookies You'll Love
If you love these Cut Out Sugar Cookies, you will want to try my White Chocolate Dipped Shortbread Stars, Eggnog Thumbprint Cookies, Coconut Crunch Cookies, Almond Filled Cookies, and Gingersnap Cookies.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Cut Out Sugar Cookies
These Cut Out Sugar Cookies are soft, buttery, and perfect for decorating. The dough rolls smoothly, cuts cleanly, and bakes into cookies made for holiday traditions and family moments.
Equipment
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Ingredients
- ⅔ cup butter softened
- ¾ cup granulated sugar
- 1 large eggs room temperature
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Icing (optional)
Instructions
- In a large mixing bowl using a hand mixer, mix together butter and sugar until creamy. Add egg, vanilla, and milk, baking powder, and salt. Mix until well combined.
- Gradually add flour, ½ cup at a time, mixing well with hand mixer after each addition. When the dough becomes too stiff to use the hand mixer, use a wooden spoon to stir in the rest of the flour.
- Once the flour has been completely mixed in, divide the dough in half.
- Wrap each half in plastic wrap and refrigerate for at 30 minutes.
- Preheat oven to 375 degrees.
- On a lightly floured surface, roll 1 dough ball until ⅛ to ¼ inch thick.
- Using cookie cutters, cut dough into desired shape. Place on parchment paper lined cookie sheet and bake 7-10 minutes, or until lightly browned around the edges.
- Transfer baked cookies to cooling rack and let cool completely before icing.
- Repeat step 6-8 with remaining dough ball.
Nutrition
Serving: 1cookieCalories: 74kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 14mgSodium: 58mgSugar: 4g
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
Chocolate Mint Kiss Cookies
These Chocolate Mint Kiss Cookies are a nostalgic holiday favorite that combine rich chocolate flavor with creamy pastel mint centers that melt just enough to form a soft "frosting." They're pretty on a cookie tray and taste like a bite of winter magic.
This recipe reminds me of Christmas baking days in my mom's kitchen when chocolate and mint always seemed to go hand in hand. If you love cookies that bring together sweetness and just the right touch of cool mint, this one's for you.
[feast_advanced_jump_to]Why You'll Love This Recipe
Chocolate meets mint: the combination of cocoa-rich dough and melted mint candies creates that classic flavor everyone loves.
Soft and fudgy: these cookies bake up tender with a chewy center and melt-in-your mouth mint topping.
Perfect for gifting: their glossy, colorful tops make them a pretty addition to holiday cookie boxes.
Key Ingredients for Chocolate Mint Creams
See the recipe card below for a full list of ingredients and instructions.
- All-purpose flour: the base for structure, keeping the cookies soft yet sturdy.
- Brown sugar: adds a deep caramel sweetness that pairs perfectly with chocolate.
- Butter: gives richness and helps achieve that fudgy texture.
- Semisweet chocolate pieces: melted into the dough for an extra chocolatey bite.
- Pastel cream mint kisses (affiliate link): the signature topping that melts and swirls into a creamy mint frosting.
Variations on Chocolate Mint Kiss Cookies
- Double Chocolate Drizzle: add a drizzle of white chocolate over the mint layer once cooled.
- Peppermint Crunch: sprinkle crushed candy canes on top before the mint hardens.
- Mini Sandwich Cookies: spread extra melted mint between two small cookies for a fun twist.
Tips for the Best Chocolate Mint Creams
- Chill the dough well - cold dough holds its shape and prevents overspreading.
- Work quickly when adding mints so they melt evenly and swirl easily.
- Let them cool completely before storing, or the mints will smudge instead of set.
How to Store and Reheat
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 3 months with parchment paper between layers.
More Holiday Cookies You'll Love
If you love the chocolate and mint combination, try my Andes Mint Chocolate Cookies next. For more seasonal treats, bake up Peanut Butter Kisses, Eggnog Fudge with Cherries and Pistachios and Air Fryer Eggnog Cookies.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Chocolate Mint Kiss Cookies
These Chocolate Mint Kiss Cookies bring together soft chocolate cookies and creamy mint centers for a fewtive and nostalgic treat that's perfect for the holidays.
Equipment
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Ingredients
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ⅔ cup brown sugar
- 6 tablespoons butter
- 1 tablespoon water
- 1 cup semi-sweet chocolate pieces
- 1 egg
- ½ pound pastel cream mint kisses
Instructions
- Stir together flour and baking soda. In a medium saucepan heat and stir brown sugar, butter, and water over low heat till butter is melted. Add chocolate pieces. Heat and stir till chocolate is melted. Pour into a large mixing bowl and let stand for 15 minutes or til cool.
- Beat egg into chocolate mixture. Stir in the flour mixture till well mixed. Dough will be soft. Cover and chill for 2 hours, or till easy to handle. (If you refrigerate overnight you will need to let dough sit on counter for about 30 minutes).
- Shape into 1" balls. Place 2" apart on ungreased cookie sheet. Bake in a 350 degree oven for 8 minutes. Remove and immediately top each cookie with a mint. Return to the oven and bake about 2 minutes more or till cookies are done. Swirl the melted mints with a knife to "frost" cookies. Remove and cool til mints are firm. Makes about 48.
Nutrition
Calories: 79kcalCarbohydrates: 12gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 7mgSodium: 25mgPotassium: 30mgFiber: 0.4gSugar: 9gVitamin A: 51IUCalcium: 6mgIron: 0.4mgNet Carbohydrates: 12g
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
Italian Christmas Cookies
This is my favorite Italian Christmas Cookies recipe. These are soft cookies coated with sweet sugary glaze, then topped with festive sprinkles. They make the perfect holiday treat and is one one that my whole family loves.
Christmas cookie baking brings so many memories of my childhood back and the holiday baking season is one of my favorite times of year. The first year I made these Italian Christmas Cookies, my family couldn't get enough of them! These bite sized cookies are so festive and fun and speak the holidays.
Every year I like to make new and different Christmas cookie recipes, but this Italian Christmas Cookie is one that is always on the list!
[feast_advanced_jump_to]Why you'll Love these Christmas Cookies
Big Batch Recipe: It is a big batch Italian Christmas cookie recipe making it perfect for the holiday season and cookie exchange parties.
Tender and cakey: a soft cookie with a buttery almond flavor that's not too sweet.
Bakery quality: these Italian Christmas Cookies will remind you of those you find in the Italian bakery
Ingredients for Italian Christmas Cookies
- All-purpose flour
- Confectioners Sugar
- Butter Flavored Vegetable Shortening, I like to use this to have buttery flavor with a softer cookie that has a cake like texture.
- Large Eggs
- Almond Extract
- Vanilla Extract
- Lemon Extract
Hint: instead of non pariels, try these Fun Christmas Cookie Sprinkles! (affiliate link)
🔪 INSTRUCTIONS
For the cookies:
- Preheat oven to 350 degrees f. Line a cookie sheet with parchment paper and set aside.
- Add the eggs to a large bowl and using a hand mixer on medium speed, beat the eggs for 5 minutes, until light and foamy. Set aside.
- In another large bowl, combine 5 cups of the flour, confectioners' sugar, and baking powder. Stir with a whisk to combine. Set aside.
- On low speed, gradually beat the vegetable shortening and extracts until combined. Gradually mix in the beaten eggs.
- Gradually add the flour mixture to the egg mixture 1 cup at a time, mixing well after each addition. The dough should be stiff. If it is not stiff enough to roll into a cookie ball, gradually add more flour beginning with ½ cup. (This is where the extra cup of flour comes in). If still not stiff enough, gradually add remaining half cup. By this time the cookie dough should be stiff enough to shape into a cookie ball.
- Scoop dough with a 1 tablespoon sized cookie scoop. Then roll dough into balls. Place the cookies at least 2-inches apart on the prepared baking sheet.
- Bake cookies at 12 minutes, until dough is no longer wet on top and bottom of cookies are slightly brown.
For the icing:
- While the cookies are baking, make the icing. In a small bowl, combine the confectioner's sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip two or three times into the glaze.
- Place on a wire rack with wax paper beneath it to drain and immediately top with sprinkles. Let dry 24 hours. Place in airtight containers to store.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Cookie sheets
- Parchment paper
- Electric hand mixer
- Small cookie scoop (1 tablespoon sized)
Substitutions
Butter swap: substitute room temperature butter for the shortening.
Extract swap: Substitute 1 teaspoon vanilla extract for the almond extract.
Holiday themes: don't just make these for Christmas, sprinkle with jimmies or other sprinkles for any holiday from Easter to Thanksgiving!
Variations for Italian Christmas Cookies
Anise Italian Christmas Cookies: use anise extract for the flavoring in the cookies and sugar icing.
Italian Lemon Cookies: substitute lemon extract and sprinkle lemon zest over the top of the iced cookie.
Top Tips
- Sift the flour first, then lightly spoon it into the measuring cups, leveling it off with a knife before combining with the sugar.
- Add the dry ingredients 1 cup at a time, stirring until well combined after each addition.
- If the dough starts to become stiff before all of the flour mixture is added, then don't add any more flour.
- Frost the cookies while they are still warm by dipping them in the bowl of icing. This allows the icing to seep into the cookie.
- Sprinkle with the colored jimmies immediately after you dip the cookie in the icing.
- If the glaze seems too thin, add more powdered sugar one tablespoon at a time until it is at the desired consistency.
Storage
Air-dry the cookies on a cooling rack for 24 hours then store cookies in an airtight container on the counter or fridge for up to 1 week or freeze up to 3 months.
Serve with...
Serve these cookies with a tall glass of cold milk or cup of hot coffee or tea.
They also make an eye appealing presentation on a holiday cookie platter along with these Santa Swirl Cookies, Eggnog Biscotti, M&M Pretzel Cookies, and Chewy Mocha Toffee Chip Cookies!
Serving size
Yield is approximately 4-½ dozen (56) cookies. Two cookies are equal to one serving.
More Christmas Cookie Recipes
If you are looking for Christmas Cookie Recipes, then you will want to try my Snowman Cookies, Eggnog Thumbprint Cookies, Candy Cane Cookies, and Red Velvet Peppermint Thumbprints.
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
Italian Christmas Cookies
Italian Christmas Cookies are a classic cookie recipe that is popular during the holiday season. They are a soft ball shaped cookie glazed with a thick glaze and sprinkled with colored sprinkles. A festive cookie everyone will love to find on their cookie tray!
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Ingredients
For the Cookies:
- 6 large large eggs
- 6 cups all purpose flour
- 2 cups confectioner's sugar powdered sugar
- 2½ tablespoons baking powder
- 1 cup butter flavored shortening
- 1 tablespoon almond extract
- ½ tablespoon lemon extract
For the Glaze:
- 4½ cups confectioner's sugar
- ½ cup warm light cream
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- colored sprinkles
Instructions
For the cookies:
- Preheat oven to 350 degrees f. Line a cookie sheet with parchment paper and set aside.
- Add the eggs to a large bowl and using a hand mixer on medium speed, beat the eggs for 5 minutes, until light and foamy. Set aside.
- In another large bowl, combine 5 cups of the flour, confectioners' sugar, and baking powder. Stir with a whisk to combine. Set aside.
- On low speed, gradually beat the vegetable shortening and extracts until combined. Gradually mix in the beaten eggs.
- Gradually add the flour mixture to the egg mixture 1 cup at a time, mixing well after each addition. The dough should be stiff. If it is not stiff enough to roll into a cookie ball, gradually add more flour beginning with ½ cup. (This is where the extra cup of flour comes in).
- If still not stiff enough, gradually add remaining half cup. By this time the cookie dough should be stiff enough to shape into a cookie ball.
- Scoop dough with a 1 tablespoon sized cookie scoop. Then roll dough into balls. Place the cookies at least 2-inches apart on the prepared baking sheet.
- Bake cookies at 12 minutes, until dough is no longer wet on top and bottom of cookies are slightly brown.
For the icing:
- In a small bowl, combine the confectioner's sugar, cream, and extracts until smooth. As soon as cookies are removed from the oven, quickly dip two or three times into the glaze.
- Place on a wire rack with wax paper beneath it to drain and immediately top with sprinkles. Let dry 24 hours before storing in an airtight container.
Video
Nutrition
Calories: 147kcalCarbohydrates: 24gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.5gCholesterol: 21mgSodium: 65mgPotassium: 24mgFiber: 0.4gSugar: 14gVitamin A: 40IUVitamin C: 0.01mgCalcium: 37mgIron: 1mgNet Carbohydrates: 24g
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!