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Spelt Chocolate Chip Cookies

by 20 Comments

These Spelt Chocolate Chip Cookies are a healthier cookie made with wholesome ingredients, whole grain flour, and sweetened with maple syrup. These vegan cookies make a delicious snack or dessert and are easily portable.

Spelt Chocolate Chip Cookies on a red plate.

❤️ Why you'll love it

Simple ingredients: made with basic ingredients and a whole wheat flour that can be found right in most local grocery store, this is an easy recipe to make

Health benefits: spelt flour cookies are high in fiber, a good source of protein, excellent source of iron, and low on the glycemic index.

Nutty flavor: the peanut butter and spelt flour combined give these

🥘 Ingredients

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Spelt flour: spelt flour is an ancient grain flour that can be used in place of all purpose flour.

Chunky peanut butter: I love the Smart Balance Crunchy Peanut butter in this recipe.

Baking soda

Salt

Maple syrup: when making these cookies I like to use pure amber maple syrup. However a darker syrup would also be delicious and lend a little more depth of flavor.

Vanilla extract: added to compliment the flavors

Vegan chocolate chips: if you aren't vegan, any feel free to use milk, semi sweet, or dark chocolate chips.

A bowl of spelt flour.

🔪 Instructions

  1. Preheat oven to 375°F. Line cookie sheet with parchment paper.
  2. Place peanut butter in a microwave-safe medium bowl and cover bowl with a paper towel.
  3. Heat peanut butter on high power for 30-45 seconds, or until the peanut butter is melted, stirring once or twice as it heats.
  4. In large bowl stir together spelt flour, baking soda, and salt.
  5. Wish the maple syrup and vanilla extract into the melted peanut butter. Stir until blended.
  6. Stir the wet ingredients into the dry ingredients, then fold in the chocolate chips.
  7. Using a large cookie scoop, drop cookie dough balls onto the prepared baking sheets. Flatten slightly.
  8. Bake 15 minutes, or until cookies are golden brown with crisp edges. Cool cookies 5 minutes on the cookie sheet.
  9. Transfer cookies to a wire rack and allow them to cool completely.

🥄 Equipment

Large bowl

Wooden spoon

Rubber spatula

Large cookie scoop

Cookie sheet

Parchment Paper

Wire rack

A jar of chunky peanut butter.

🥫Storage

Room temperature: store in an airtight container up to 5 days.

Freeze: store in a freezer safe airtight container up to 3 months.

📖 Variations

  • Brown sugar or coconut sugar can be substituted for maple syrup

💭 Tips

  • Use the back of a large spoon or the flat bottom of a drinking glass to flatten the cookies before baking as they are not cookies that will spread out on their own.

Peanut Butter Granola Bars are great for on the go breakfast and lunch boxes.

The whole family will love these Peanut Butter No Bakes.

This low carb Raspberry Almond Coffee Cake is perfect for brunch or dessert.

Mom's Buttermilk Donuts are the best treat!

Chocolate Peanut Butter Chip Cookies are a double chip cookie treat.

🍽 Serve with..

Serve spelt cookies as a snack with a hot cup of tea.

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

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

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

📖 Recipe

Spelt Chocolate Chip Cookies on a red plate.

Spelt Chocolate Chip Cookies

Shelby Law Ruttan
These chocolate chip cookies are made with peanut butter and spelt flour and are completely vegan! These delicious cookies have a nutty flavor and
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Desserts
Cuisine American
Servings 36
Calories 168 kcal

Equipment

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Ingredients
  

Instructions
 

  • Preheat oven to 375°F. Line cookie sheet with parchment paper.
  • Place peanut butter in a microwave-safe bowl and cover bowl with a paper towel.
  • Heat peanut butter on high power for 30-45 seconds, or until the peanut butter is melted, stirring once or twice as it heats.
  • In large bowl stir together spelt flour, baking soda, and salt.
  • Add melted peanut butter, maple syrup, and vanilla. Stir until blended. Fold in the chocolate chips.
  • Using a large cookie scoop, drop cookie dough onto the prepared baking sheet. Flatten slightly.
  • Bake 15 minutes, or until golden brown around the edges. Cool cookies 5 minutes on the cookie sheet.
  • Transfer cookies to a wire rack and allow them to cool completely.

Nutrition

Calories: 168kcalCarbohydrates: 21gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 149mgPotassium: 111mgFiber: 2gSugar: 12gCalcium: 29mgIron: 1mgNet Carbohydrates: 19g
Keyword Spelt Chocolate Chip Cookies, Vegan Peanut Butter Cookies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Cranberry Orange Sweet Rolls

by 2 Comments

Cranberry Orange Sweet Rolls are perfect for the holidays. Orange infused roll dough and icing top these homemade rolls that are filled with a cranberry sauce on the inside.

Cranberry Orange Sweet Roll on a red plate with a piece cut out.

Sweet warm comfort food: the aroma of yeasty, warm sweet rolls are the best thing to wake up to in the morning!

Soft pillowy yeast dough: super soft buns filled with a sweet and tangy filling a the perfect fall cinnamon roll.

Seasonal flavors: orange and cranberry flavors are perfect for Thanksgiving, Christmas, and winter.

Sweet dough rising in a glass bowl.
Allow the dough to rise in a warm spot until doubled in size.

🥘 Ingredients

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All-purpose flour

Salt

Dry active dry yeast

Granulated sugar

Large eggs

Oranges (for juice and zest)

Unsalted butter 

Whole cranberry sauce

Light brown sugar

Confectioners sugar

Orange extract

Risen and unbaked sweet rolls in a baking dish.

🔪 Instructions

To make the roll dough:

  • In a mixing bowl, combine ½ cup flour, salt, yeast, and sugar.
  • Whisk together egg, butter, and orange juice.
  • Add wet ingredients to dry ingredients and mix to combine well. Dough will be wet and loose.
  • Gradually add flour, ¼ cup at a time, until dough begins to take shape.
  • Turn dough out onto floured board and knead in remaining flour, using more if needed.
  • Lightly oil the bottom of a large glass measuring cup (I used a 2 cup measure), Place dough inside cup and flip over to coat with oil.
  • Proof for 45 minutes to one hour.

To Assemble the rolls:

  • When dough has doubled in size, turn out onto lightly floured board and roll into rectangle, approximately 6" x 4".
  • Spread 1 tablespoon softened butter over top of dough then sprinkle with brown sugar.
  • Top butter and brown sugar layer with cranberry sauce, spreading out to about ½" of the edge of dough.
  • Roll dough, creating a spiral roll. When you get to near the end, pull up the other side and pinch together to seal.
  • Cut into six equal pieces.
  • Butter baking dish with unsalted butter.
  • Place sweet rolls in baking dish and proof for 1 hour.
  • Bake at 350 for 17-20 minutes, until browned.

While rolls are cooling, make the icing as follows:

  • Combine melted butter, orange juice, orange zest, and orange extract, Mix well until completely combined.
  • Spread over top of sweet rolls.
  • Store any leftovers in covered container.
Baked and un-frosted Cranberry Orange Sweet Rolls in baking dish.

🥄 Equipment

Hand whisk

Wooden spoon

Plastic wrap

Rolling Pin

Offset spatula

Square baking dish

Sharp knife , or unwaxed, unflavored dental floss

Microplane zester

Frosted sweet rolls in baking dish.

🥫Storage

Room temperature: Store Cranberry Orange Rolls at room temperature in an airtight container up to 5 days.

Freeze: Store in a freezer safe airtight container up to 3 months.

Reheat: gently reheat rolls in microwave for 15-20 seconds until warmed and soft.

📖 Variations

  • Use jellied cranberry sauce in place of whole cranberry sauce.
  • Any fruit filling can be used in place of cranberry sauce. Try cherries, blueberries, or apples.
Cranberry Orange Sweet Rolls in dish with one roll cut out.

💭 Tips

  • When melting the butter, do not let it bubble. Melt it over low heat on the stove top in a small pan. I added the orange juice to the melted butter and let it warm a little also. If it is steaming, it is too hot. Make sure it is lukewarm before adding to your flour mixture.
  • Use unwaxed, unflavored dental floss to easily cut the roll dough (instead of a knife).
One cranberry orange sweet roll on a white plate.

You will love these Cranberry Chocolate Chip Muffins!

These Cranberry Orange Shortbread Cookies are perfect for the holidays.

Cranberry Upside Down Cake is a great brunch or dessert recipe.

Chocolate Hazelnut Orange Potstickers are a unique dessert that is a must try recipe.

These Raspberry Rhubarb Sweet Rolls are another delicious breakfast roll to try!

Everyone loves these Orange Blueberry Muffins!

🍽 Serve with..

Serve as brunch with hot coffee or tea or serve as dessert with a scoop of ice cream.

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

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

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

📖 Recipe

Cranberry Orange Sweet Rolls

Cranberry Orange Sweet Rolls

Shelby Law Ruttan
Cranberry Orange Sweet Rolls are perfect yeast rolls with a sweet and tangy filling perfect for the fall and winter months.
5 from 2 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 35 minutes
Additional Time 2 hours
Total Time 2 hours 45 minutes
Course Breakfast & Brunch
Cuisine American
Servings 6 rolls
Calories 263 kcal

Equipment

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Ingredients
  

For the Roll

For the Filling

For the Icing

Instructions
 

To make the roll dough:

  • In a mixing bowl, combine ½ cup flour, salt, yeast, and sugar.
  • Whisk together egg, butter, and orange juice.
  • Add wet ingredients to dry ingredients and mix to combine well. Dough will be wet and loose.
  • Gradually add flour, ¼ cup at a time, until dough begins to take shape.
  • Turn dough out onto floured board and knead in remaining flour, using more if needed.
  • Lightly oil the bottom of a large glass measuring cup (I used a 2 cup measure), Place dough inside cup and flip over to coat with oil.
  • Proof for 45 minutes to one hour.

To Assemble the rolls:

  • When dough has doubled in size, turn out onto lightly floured board and roll into rectangle, approximately 6" x 4".
  • Spread 1 tablespoon softened butter over top of dough then sprinkle with brown sugar.
  • Top butter and brown sugar layer with cranberry sauce, spreading out to about ½" of the edge of dough.
  • Roll dough, creating a spiral roll. When you get to near the end, pull up the other side and pinch together to seal.
  • Cut into six equal pieces.
  • Butter baking dish with unsalted butter.
  • Place sweet rolls in baking dish and proof for 1 hour.
  • Bake at 350 for 17-20 minutes, until browned.

While rolls are cooling, make the icing as follows:

  • Combine melted butter, orange juice, orange zest, and orange extract, Mix well until completely combined.
  • Spread over top of sweet rolls.
  • Store any leftovers in covered container.

Nutrition

Serving: 1rollCalories: 263kcalCarbohydrates: 47gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 42mgSodium: 112mgPotassium: 85mgFiber: 1gSugar: 24gVitamin A: 248IUVitamin C: 6mgCalcium: 16mgIron: 2mgNet Carbohydrates: 46g
Keyword Cranberry Orange Sweet Rolls
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Lemon Cake Mix Cookies

by Leave a Comment

Lemon Cake Mix Cookies are the easiest cookies and are delicious cookies full of fresh lemon flavor. It is an easy cookie recipe made with boxed cake mix and is an easy dessert to make for hungry kids and will please any crowd.

Hero image for lemon cake mix cookies.
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❤️ Why you'll love it

Easy to make: An easy recipe made with a box of lemon cake mix and a few other simple ingredients are all you need to make these tasty treats!

Bursting with flavor: each bite of these lemon crinkle cookies are packed with bright lemon flavor and white chocolate chips.

Perfect for any occasion: cake mix cookie recipes are a bigger batch recipe that can be enjoyed at parties, sold at bake sales, or simply enjoyed as a snack or after dinner dessert.

Cookie ingredients.

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Please scroll to the bottom of this page for the printable recipe card with complete list of ingredients and instructions.

Lemon cake mix: you will need a 15.25 ounce box of cake mix.

Vegetable oil

Large eggs

White chocolate chips

Powdered sugar

Cake mix cookies step 1
Step 1: add cake mix to mixing bowl.
Electric mixer in mixing bowl with cookie dough.
Step 2: mix in vegetable oil.
Electric mixer in bowl with cookie dough and white chocolate chips.
Step 3: stir in white chips.
Mixed cookie dough in a bowl.
Step 4: refrigerate.
Just a few simple steps to make these delicious lemon cake mix cookies!

🔪 Instructions

  1. To a large mixing bowl, combine cake mix, eggs, and vegetable oil. Using an electric hand mixer on medium speed, blend together until ingredients are smooth. 
  2. Add white chocolate chips and mix well. 
  3. Cover mixing bowl with plastic wrap and place the dough inside the refrigerator. Chill for 30 minutes.

Bake the cookies

  1. Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Add powdered sugar to a shallow small bowl. 
  2. Using a ¼ cup sized measure, scoop cookie dough from the bowl . Roll dough between the palms of your hands, forming round, smooth, cookie dough balls.
  3. Add the dough ball to the prepared bowl of powdered sugar, covering the dough fully. Place cookie dough balls on parchment lined baking sheet 2 inches apart. Repeat for each cookie.
  4. Bake cookies for 10-12 minutes, until cookies are
  5. When done, allow to cool on the baking sheet for 2 minutes before transferring to a wire rack.
Cookie dough in a glass bowl with a cookie scoop in the dough.
Scoop cookie dough and shape into balls.
Cookie dough balls coated in powdered sugar on a baking sheet.
Roll cookie dough balls in powdered sugar before baking.
Baked cookies on parchment lined baking sheet.
Cool cookies for 2 minutes on the baking sheet.
Upclose image of lemon cake mix crinkle cookies.
Transfer cookies to cooling rack to cool completely.

🥄 Equipment

Large bowl

Small bowl

Electric mixer

Large baking sheet

Parchment Paper

Small cookie scoop

Cookie spatula

Cooling Rack

🥫Storage

Room temperature: store in an airtight container up to 5 days.

Freeze: cookies can be stored in a freezer safe, airtight container up to 3 months.

A platter full of lemon cake mix cookies.
Cool cookies for at least 5 minutes before removing from the baking sheet.

📖 Variations

  • If you love all things lemon, add lemon zest or lemon extract to the cookies to really amp up that lemon flavor and instead of white chocolate use a lemon flavored chip!
  • Make a lemon glaze with powdered sugar and fresh lemon juice. Drizzle the top of the cookies with the glaze.
  • Use a white cake mix and any flavor chip you desire!

💭 Tips

  • When mixing the cookies, be sure to use a rubber scraper to scrape down the sides of the bowl and incorporate all of the cake mix.
  • For best results, allow the cookies to cool for 2-3 minutes on the baking sheet before transferring to the cooling rack.
  • Note that the cookies will shrink in size and become firmer as they cool.
A stack of lemon crinkle cookies.

Cookie lovers will love these Butterscotch Chocolate Chip Cookies!

Lemon fans will love these easy Lemon Bars!

This Lemon Swirl Cheesecake is a must try!

🍽 Serve with..

Serve cookies warm with a glass of milk or a scoop of ice cream.

Overhead shot of lemon cake mix cookies on a white plate.

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

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

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

📖 Recipe

Featured image for Lemon Cake Mix Cookies.

Lemon Cake Mix Cookies

Shelby Law Ruttan
Delicious cookies made with a box of cake mix! These Lemon Cake Mix Cookies are full of fresh lemon flavor and are perfect for snacking, parties, and more.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 12 minutes
Refrigeration Time 30 minutes
Total Time 52 minutes
Course Desserts
Cuisine American
Servings 36
Calories 109 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

Prepare cookie dough

  • To a large mixing bowl, combine cake mix, eggs, and vegetable oil. Using an electric hand mixer on medium speed, blend together until ingredients are smooth. 
  • Add white chocolate chips and mix well. Cover mixing bowl with plastic wrap and place the dough inside the refrigerator. Chill for 30 minutes.

Bake the cookies

  • Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Add powdered sugar to a shallow small bowl. 
  • Using a ¼ cup sized measure, scoop cookie dough from the bowl. Roll dough between the palms of your hands, forming round, smooth, cookie dough balls.
  • Add the dough ball to the prepared bowl of powdered sugar, covering the dough fully. Place cookie dough balls on parchment lined baking sheet 2 inches apart.
  • Repeat for each cookie.
  • Bake cookies for 10-12 minutes, until cookies are set.
  • When done, allow to cool on the baking sheet for 2 minutes before transferring to a wire rack.

Nutrition

Calories: 109kcalCarbohydrates: 15gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 11mgSodium: 96mgPotassium: 24mgFiber: 0.2gSugar: 10gVitamin A: 17IUVitamin C: 0.03mgCalcium: 37mgIron: 0.3mgNet Carbohydrates: 14g
Keyword Lemon Cake Mix Cookies, Lemon Crinkle Cookies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Air Fryer Garlic Knots

by Leave a Comment

Delicious Air Fryer Garlic Knots are one of the easiest air fryer recipes and are perfect for pizza night! Garlicky knots are a tasty appetizer brushed a delicious garlic butter sauce and dipped in your favorite marinara sauce.

A tray of garlic knots with a side of marinara sauce.
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❤️ Why you'll love it

Simple ingredients: the best part is store-bought pizza dough means no waiting for the dough to rise!

Easy side dish: made with premade pizza dough, these easy garlic knots are a great addition to your dinner table.

Savory treat: buttery, garlicky, and just plain yummy!

Quick cooking time: this garlic knot recipe has just a 6 minute cooking time in the air fryer.

Ingredients for Garlic Knots recipe.
Simple ingredients make the best garlic knots!

🥘 Ingredients

As an Amazon Associate I earn from qualifying purchases.

Pizza dough: I used premade pizza dough, but you can also make your own homemade pizza dough.

Unsalted butter

Garlic salt

Onion powder

Grated Parmesan cheese

Dried oregano

Fresh parsley or dried Italian seasoning

Pizza dough on a hard white surface with 3 strips cut from the dough.
Cut the pizza dough in equal pieces, about 1" wide strips.
Pizza dough strips with some dough shaped into knots.
Gently tie dough into knots, being careful to not pull dough too tight.
Garlic dough knots on a white surface.
Place fully prepared dough knots on parchment paper.
Brushing butter on top of the dough with a black silicone brush.
Use a silicone pastry brush to coat the dough knots with butter mixture.
Steps to making garlic knots for the air fryer.

🔪 Instructions

  1. Preheat the air fryer to 400 degrees and spray the bottom of the air fryer basket with non-stick cooking spray. 
  2. Open each can of pizza dough and lay on a flat surface.
  3. Using a pizza cutter or sharp knife, carefully cut each piece of dough into 1-inch strips, cutting horizontal.Take each strip and make garlic knots by gently tying a knot in the middle. Do not pull tight. 
  4. Fold in the two loose sides and tuck into the knot. Work and pinch the dough to create a knotted ball. 
  5. In a small bowl, combine melted butter and seasonings. Mix until well blended. 
  6. Using a silicone brush, brush the tops of each garlic knot until coated well. 
  7. Place garlic knots in a single layer inside the air fryer, working batches at a time. Be sure the knots do not touch. 
  8. Bake for 5-6 minutes or until golden brown. 
  9. Sprinkle top of the dough knots with grated parmesan cheese and chopped parsley. Serve with marinara sauce for dipping. 

🥄 Equipment

Air Fryer

Chef knife

Baking Sheet

Parchment Paper

Pastry brush

Seasoned dough knots in an air fryer basket.
Place dough knots in air fryer in a single layer leaving space between knots.

🥫Storage

Room temperature or refrigerate: store in an airtight container up to 5 days.

Freeze: store in a freezer safe, airtight container, up to 3 months

Reheat: wrap garlic knots in aluminum foil and reheat at 350 degrees in the oven for 5-7 minutes. You can also do a quick reheat in the microwave oven for 10-20 seconds.

📖 Variations

  • Use fresh garlic or garlic powder instead of salt and salted butter instead of unsalted.
  • Sprinkle the top of the garlic knots with mozzarella cheese before baking.
Overhead view of Air fryer garlic knots in the air fryer basket.
Golden brown garlic knots make a delicious addition to any Italian dinner!

💭 Air Fryer Garlic Knots Tips

  • To prevent ripping, when creating your dough knots, don't pull too tight on the dough.
  • If the dough sticks to your fingers, dust them lightly will some all purpose flour or spray hands with olive oil cooking spray to prevent sticking.
  • Prepare the knots ahead of time and store them in the fridge covered lightly with plastic wrap until ready to bake.
  • Knots can be frozen on the baking sheet, then transferred to an airtight container. Store in the freezer until ready to cook. (Frozen knots may take a little longer to bake)

These Buttery Garlic Bread Chips are perfect for snacking or for dipping!

Make this recipe for Air Fryer Baked Potatoes for the fluffiest most delicious potato!

Stuffed Peppers in the air fryer are so easy and delicious!

Make pizza night special with this Ground Beef Pizza.

Check out these 57 Easy Air Fryer Recipes!

🍽 Serve with..

Best served warm as an appetizer to your next Italian style dinner with a side salad. Or serve tomato soup with a side of garlic knots for a tasty lunch!

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

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

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

📖 Recipe

Featured image for Easy Air Fryer Garlic Knots with a side of marinara sauce.

Air Fryer Garlic Knots

Shelby Law Ruttan
Savory, buttery, and garlicky knots baked in the air fryer! These delicious bites of baked pizza dough are coated in butter, herbs, and cheese and make a perfect side dish to any meal.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Course Breads
Cuisine Italian-American
Servings 14
Calories 167 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat the air fryer to 400 degrees and spray the bottom of the air fryer basket with non-stick cooking spray. 
  • Open each can of pizza dough and lay on a flat surface. Using a pizza cutter or sharp knife, carefully cut each piece of dough into 1-inch strips, cutting horizontal.
  • Take each strip and make garlic knots by gently tying a knot in the middle. Do not pull tight. . 
  • Fold in the two loose sides and tuck into the knot. Work and pinch the dough to create a knotted ball. 
  • In a small bowl, combine melted butter and seasonings. Mix until well blended. Using a silicone brush, brush the tops of each garlic knot until coated well. 
  • Place dough knots in a single layer inside the air fryer, working batches at a time. Be sure the knots do not touch. 
  • Place air fryer basket in the air fryer. Bake for 5-6 minutes or until golden brown. 
  • Remove baked garlic knots from the air fryer. Sprinkle tops with grated parmesan cheese and chopped parsley.
  • Serve with any remaining butter sauce and marinara sauce for dipping.

Nutrition

Calories: 167kcalCarbohydrates: 27gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 513mgPotassium: 3mgFiber: 1gSugar: 3gVitamin A: 102IUVitamin C: 0.02mgCalcium: 4mgIron: 2mgNet Carbohydrates: 26g
Keyword Air Fryer Garlic Knots, Garlic Knots
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Prosciutto Lasagna Rolls

by 26 Comments

These Prosciutto Lasagna Rolls are a delicious take on the classic lasagna recipe. They are easy enough for everyday but elegant enough for special occasions.

Featured image for Prosciutto Lasagna Rolls recipe.

❤️ Why you'll love it

Comfort food: this is a classic comfort food recipe the whole family will love.

Easy portions: lasagna rolls are perfect for special occasions with easy portioning.

Prosciutto filled: the cheese filling has an Italian dried ham in the filling, lending a delicious salty unique flavor to the lasagna rolls.

Dried lasagna noodles.
Use a good quality dried pasta and be sure to cook it until just under al dente to make it easier to work with.

🥘 Ingredients

As an Amazon Associate I earn from qualifying purchases.

Please refer to the recipe card at the bottom of this post for the full recipe.

For the bechemel sauce:

  • Butter
  • All-purpose flour: used to thicken the bechemel sauce
  • 1% Milk: any type of milk will work for this recipe, I chose 1% to reduce the fat some.
  • Ground nutmeg: added a unique touch of flavor to the bechemel sauce.
  • Salt
  • Black pepper

For the filling:

  • Part skim ricotta cheese
  • Grated Parmesan cheese
  • Prosciutto
  • Large eggs
  • Olive oil
  • Lasagna noodles
  • Marinara sauce
  • Mozzarella cheese
Prosciutto Ham.
Prosciutto is a dry cured ham that is uncooked and unsmoked, lending a unique flavor to these lasagna rolls.

🔪 Instructions

To make the sauce

  1. Melt butter in a heavy medium saucepan over medium-low heat until bubbly.
  2. Add the flour to the butter and whisk for 3 minutes.
  3. Add the milk to the flour mixture, whisking constantly. Increase the heat to medium-high while continuing to whisk the sauce for 3 minutes, until it comes to a low boil and is thick and smooth.
  4. Whisk the salt, pepper, and nutmeg into the bechamel sauce. Remove from heat and set aside.

For the lasagna roll ups

  1. Preheat the oven to 450 degrees F.
  2. In a large bowl, stir together ricotta cheese, 1 cup parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
  3. Boil lasagna noodles according to package instructions until just a little less than al dente. Drain.
  4. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
  5. Coat 13-by-9-by-2-inch glass baking dish with cooking spray. Pour the bechamel sauce over the bottom of the prepared dish.
  6. Lay out 4 lasagna noodles on a flat work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll.
  7. Place seam side down, without touching, atop the bechamel sauce in the baking dish. Repeat with the remaining noodles and ricotta mixture.
  8. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining Parmesan over the lasagna rolls. Cover tightly with foil.
  9. Bake 20 minutes, until heated through and the sauce bubbles.
  10. Uncover lasagna rolls and bake 15 minutes, until the cheese on top becomes golden brown. Let stand for 10 minutes.
  11. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside lasagna rolls with a sprinkling of fresh parsley or fresh basil.

🥄 Equipment

Mixing bowls

Large pot

Baking sheet

Casserole dish (9 x 13)

Tablespoon

Aluminum foil

Baked lasagna roll on a white plate.

🥫Storage

Refrigerate: store in an airtight container in up to 5 days.

Freeze; store in a freezer safe airtight container up to 3 months.

Reheat: gently reheat thawed lasagna rolls in the oven at 350 degrees for 10-15 minutes until warmed through.

📖 Variations

  • Add 2 cups chopped spinach to the cheese mixture.
  • Substitute cottage cheese for the ricotta cheese
  • Sprinkle top of lasagna rolls with a few tablespoons of parmesan before serving.

💭 Top Tip

  • Use a good quality pasta noodle, and don't overcook the noodle. If overcooked, it may easily fall apart when working with it.

Fans of butternut squash will love this Butternut Squash Lasagna with caramelized onions and spinach.

This Butternut Squash Kale Lasagna is bathed with a creamy bechemel sauce and made with no boil noodles!

These Crispy Sage and Prosciutto Endive Appetizers are party perfect!

🍽 Serve with..

Serve with a green side salad and a side of garlic bread.

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

Baked lasagna roll on a white plate.

Prosciutto Lasagna Rolls

Shelby Law Ruttan
Prosciutto Lasagna Rolls are made with lasagna noodles that are spread with a prosciutto and cheese filling, then rolled up jelly roll style and placed in a bechemel sauce lined pan. They are then topped with marinara sauce and more parmesan cheese before baking.
5 from 2 votes
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Prep Time 25 minutes
Cook Time 40 minutes
Resting time 10 minutes
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine Italian-American
Servings 4
Calories 587 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the bechemel sauce:

For the filling

Instructions
 

To make the sauce

  • Melt butter in a heavy medium saucepan over medium-low heat until bubbly.
  • Add the flour to the butter and whisk for 3 minutes. Add the milk to the flour mixture, whisking constantly. Increase the heat to medium-high while continuing to whisk the sauce for 3 minutes, until it comes to a low boil and is thick and smooth.
  • Whisk the salt, pepper, and nutmeg into the bechamel sauce. Remove from heat and set aside.

For the lasagna roll ups

  • Preheat the oven to 450 degrees F.
  • In a large bowl, stir together ricotta cheese, 1 cup parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
  • Boil lasagna noodles according to package instructions until just a little less than al dente. Drain.
  • Arrange the noodles in a single layer on a baking sheet to prevent them from sticking. Coat 13-x-9-x-2-inch glass baking dish with cooking spray or olive oil.
  • Pour the bechamel sauce over the bottom of the prepared dish.
  • Lay out 4 lasagna noodles on a flat work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle.
  • Starting at 1 end, roll each noodle like a jelly roll. Place seam side down, without touching, on top of the bechamel sauce in the baking dish.
  • Repeat with the remaining noodles and ricotta mixture.
  • Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and 2 tablespoons Parmesan (if using) over the lasagna rolls. Cover tightly with foil.
  • Bake 20 minutes, until heated through and the sauce bubbles. Uncover lasagna rolls and bake 15 minutes, until the cheese on top becomes golden brown.
  • Remove from oven and let stand for 10 minutes.
  • Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot.
  • Serve warmed marinara sauce alongside lasagna rolls with a sprinkling of fresh parsley or fresh basil.

Nutrition

Calories: 587kcalCarbohydrates: 24gProtein: 35gFat: 40gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 162mgSodium: 2097mgPotassium: 753mgFiber: 2gSugar: 9gVitamin A: 1720IUVitamin C: 9mgCalcium: 775mgIron: 2mgNet Carbohydrates: 22g
Keyword Lasagna Rolls, Lasagna Rolls Ups
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Chickpea and Corn Patties

by 40 Comments

These Chickpea and Corn Patties are a delicious plant-based healthy recipe that can be enjoyed as a veggie burgers between buns with your favorite toppings, or on their own with a side of sour cream and salsa.

One chickpea and corn patty topped with sour cream and salsa.
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❤️ Why you'll love it

Vegan recipe: these vegan chickpea patties are entirely plant based as long as you use non-dairy sour cream as a garnish.

Meal prep: this chickpea patty recipe is easily made ahead of time and are easily portable, reheating great in the microwave.

Simple ingredients: this recipe is made with simple pantry staples and fresh, healthy ingredients!

🥘 Ingredients

Olive oil

Frozen corn: thawed and patted dry

Onion: I chose a yellow onion, but feel free to use red, white, or green onion

Fresh thyme

Canned chickpeas: also known as garbanzo beans

Whole wheat bread

Salt

Black pepper

Ground red pepper

Garlic powder

Cornmeal: used in the chickpea patties and also dust the outside before frying to make crispy patties.

Cooking spray

Sour cream

Salsa

Fresh parsley (optional)

A bowl of cooked chickpeas.
Drain and pat chickpeas dry with a paper towel before processing.

🔪 Instructions

  1. In a large skillet over medium-high heat, add 1 teaspoon oil and heat until hot.
  2. Add corn, onion, and minced thyme. Saute 2 minutes. Place corn mixture in a large bowl.
  3. Add chickpeas, breadcrumbs, 2 tablespoons cornmeal, salt, and red pepper flakes in a food processor. Pulse 8 times or until combined and chunky (not smooth).
  4. Transfer chickpea mixture to corn mixture and stir to combine.
  5. Using a ¼ cup measuring scoop, divide chickpea mixture into 8 equal portions, shaping each into ½ inch thick patty; dredge in cornmeal.
  6. Heat oil in frying pan coated with cooking spray over medium-high heat. Place patties in hot skillet; cook 5 minutes. Carefully turn patties over; cook 4 minutes or until golden brown. (you may need to do this in two batches.
  7. Serve with sour cream and salsa. Garnish with fresh thyme sprigs or fresh parsley if desired.

🥄 Equipment

Food processor

Large nonstick skillet

Wooden mixing spoon

Mesh strainer (to drain the chickpeas)

Turner

Frozen corn in a white bowl.
You can use fresh, frozen, or canned corn for this recipe.

🥫Storage

Refrigerate: store leftover chickpea patties in an airtight container in the fridge up to 5 days.

Freeze: store in a freezer safe airtight container in the freezer up to 3 months.

Reheat: warm thawed chickpea patties in a skillet sprayed with cooking spray over medium heat, or on a microwave safe plate in the microwave until warmed through.

📖 Variations

  • Substitute your favorite fresh herbs for the thyme .
  • Use red onion in place of the yellow onion.
  • Canned corn or fresh corn can be substituted for the frozen corn.
  • Add 1 tablespoon chili powder to the chickpea mixture for added flavor.
  • Stir in ¼ cup nutritional yeast powder go add a cheese like flavor to the patties.
  • All purpose flour can be substituted for the cornmeal

💭 Tips

  • A food processor saves time, but if you don't have one, you can use a potato masher instead for mashing the chickpeas.
  • Place chickpeas in a mesh strainer and rinse with water to remove excess starch buildup. Lightly pat with a paper towel ro remove excess moisture.
Chickpea Patties topped with sour cream, salsa, and fresh thyme sprig.

Lebanese Pita Bread is a perfect side to these easy chickpea patties.

Mediterranean Chickpea Salad makes a wonderful side dish or lunch.

Chickpea Spinach Curry makes a delicious vegan lunch.

This Garlic Scrambled Eggs with Chickpeas recipe is a long time family favorite!

These Oven Roasted Chickpeas are the perfect snack.

These vegan Soy Burger Patties are delicious and easy to make.

🍽 Serve with..

Serve these chickpea burgers with a side of sour cream, salsa, or your favorite toppings.

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

Chickpea and Corn Patties

Shelby Law Ruttan
Chickpea patties made with garbanzo beans and corn are a great vegetarian recipe that makes a delicious main dish or side dish recipe in just 20 minutes.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 4
Calories 251 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 teaspoons olive oil divided
  • 1½ cups frozen corn , thawed
  • ½ medium onion chopped
  • 1 teaspoon minced fresh thyme
  • 19 ounces canned chickpeas rinsed and drained
  • ½ cup fresh breadcrumbs
  • ½ teaspoon salt
  • ¼ teaspoon ground red pepper
  • 4 teaspoons cornmeal
  • cooking spray
  • 4 tablespoons sour cream
  • 4 tablespoons salsa
  • 1 thyme sprig , garnish (optional)

Instructions
 

  • In a large skillet over medium-high heat, add 1 teaspoon oil and heat until hot.
  • Add corn, onion, and minced thyme. Saute 2 minutes. Place corn mixture in a large bowl.
  • Add chickpeas, breadcrumbs, 2 tablespoons cornmeal, salt, and red pepper flakes in a food processor. Pulse 8 times or until combined and chunky (not smooth).
  • Transfer chickpea mixture to corn mixture and stir to combine.
  • Using a ¼ cup measuring scoop, divide chickpea mixture into 8 equal portions, shaping each into ½ inch thick patty; dredge in cornmeal.
  • Heat ½ teaspoon oil in skillet coated with cooking spray over medium-high heat. Add 4 patties; cook 5 minutes. Carefully turn patties over; cook 4 minutes or until golden.
  • Repeat procedure with ½ teaspoon oil and remaining patties.
  • Serve with sour cream and salsa. Garnish with thyme sprigs if desired.

Nutrition

Calories: 251kcalCarbohydrates: 41gProtein: 10gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 4mgSodium: 817mgPotassium: 486mgFiber: 9gSugar: 2gVitamin A: 227IUVitamin C: 7mgCalcium: 86mgIron: 3mgNet Carbohydrates: 32g
Keyword Chickpea and Corn Patties, Chickpea Patties
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Lemon Curd Swirl Cheesecake

by 7 Comments

This Lemon Curd Swirl Cheesecake recipe is a creamy vanilla flavored cheesecake with a homemade lemon curd swirl baked into the cheesecake. It is the best cheesecake and is perfect for Easter dinner, mother's day, or any other spring or summer celebration.

Lemon Swirl Cheesecake.
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❤️ Why you'll love it

Low fat recipe: Made with reduced fat and fat free cream cheese, you have a rich baked cheesecake with less fat.

Citrus flavors: bright lemon flavor shines through in this lemon swirl cheesecake.

Easter dessert: it is the perfect cheesecake for Easter dessert. It is also great for mother's day, baby showers, and bridal showers.

Ingredients for lemon curd cheesecake.

🥘 Ingredients

All-purpose flour

Granulated sugar

Unsalted butter

Ice water

Cooking spray

Fat-free cream cheese

Reduced fat fat cream cheese

Fresh lemons: will use both the juice and the lemon zest.

Vanilla extract

Salt

Large eggs

Lemon zest in a white bowl with a microplane zester and lemons in the background

🔪 Instructions

For the lemon curd

  1. In a large saucepan over medium heat, combine the sugar, egg yolks, and lemon rind using a hand whisk.
  2. Cook for 3 minutes, until sugar dissolves and mixture is pale yellow
  3. 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.
  4. Transfer lemon curd to a large bowl and cover the top of the curd with plastic wrap. Cool completely.
  5. Chill lemon curd until ready to use.
Lemon curd in a glass bowl with plastic wrap pressed into the curd.

To prepare the crust

  1. Preheat oven to 400°.
  2. 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.
  3. With food processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball).
  4. Transfer shortbread crumbs to 9-inch springform pan coated with cooking spray. Firmly press mixture into bottom of pan.
  5. Place in oven and bake 10 minutes, until lightly golden around the edges. Cool on a wire rack.
  6. Reduce oven temperature to 325.
Shortbread crust pre-baked in a springform pan.

To prepare the filling

  1. In a large bowl, using a electric mixer, beat cream cheese at high speed until smooth.
  2. Add sugar, flour, lemon zest, and salt to the cream cheese. Mix until well combined.
  3. Add eggs, 1 at a time to the cream cheese mixture, beating well after each addition.
  4. Pour the cheesecake batter into prepared pan.
  5. Spoon mounds of chilled lemon curd over top of cheesecake batter.
  6. Swirl curd and cheesecake batter using the tip of a knife.
Unbaked Cheesecake in a springform pan.

To bake the cheesecake

  1. Bake 1 hour and 15 minutes or until cheesecake is almost set.
  2. Remove cheesecake from oven, and cool to room temperature.
  3. Cover and chill for at least 8 hours.

🥄 Equipment

Large saucepan

Mixing bowls

Spring form pan: use a 9" pan, and spring form is best as the sides will release, making it easy to serve the cheesecake.

Electric mixer

Food processor (or pastry blender)

Tablespoon

Microplane zester

Citrus juicer

Offset spatula

Small knife

🥫Storage

Refrigerate: store leftovers in an airtight container in the fridge up to 5 days.

Freeze: store in a freezer safe airtight container up to 3 months.

Lemon Swirl Cheesecake slice on a plate with a whole cheesecake in the background.

📖 Variations

  • Make a graham cracker crust to use in place of the shortbread crust.
  • You can skip making the lemon curd and purchase a good lemon curd to use in it's place.
  • Substitute strawberry curd for the lemon curd
  • Make homemade whipped topping by blending ½ cup heavy cream and 1 tablespoon powdered sugar together in a blender until stiff peaks form. Top with whipped cream and garnish with a lemon wheel or zest.

💭 Tips

  • Make lemon curd a day ahead if possible to give it time to set up and thicken.
  • Once cooked, press clear plastic wrap tight to the lemon curd to prevent a skin from forming on top of the curd.
  • For best results, refrigerate the cheesecake overnight.
  • If desired, line the bottom of the springform pan with parchment paper for easier removal of the cheesecake from the bottom of the pan.

Lemon Drop Martini are a delicious and bright adult spring and summer beverage.

Easy Lemon Bars with Shortbread Crust, everyone will love these tangy bars!

New York Style Cheesecake pure, unadulterated cheesecake!

Rhubarb Cheesecake sweet, tart, creamy, and delicious!

Lemon Cheesecake Muffins are a delicious texture packed with lemon flavor.

Glazed Lemon Cookies a shortbread cookie with a light lemon glaze.

Lemon Swirled Cheesecake
Lemon Swirl Cheesecake makes the perfect Easter dessert!

🍽 Serve with..

Serve cheesecake with a dollop of sweetened whipped cream and a tablespoon of lemon curd. Garnish with lemon slices if desired.

The Last Word

Many bake their cheesecakes using a water bath by wrapping the cheesecake pan with aluminum foil and placing it in a larger baking pan filled with water. The steam created by this can help prevent cracks in the cheesecake.

I personally do not do this with this cheesecake and have had no issues with cracks in the top of my cake. However, if you prefer to not take the chance of the cheesecake cracking, feel free to do the water bath.

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

Lemon Curd Cheesecake Featured Image.

Lemon Curd Swirled Cheesecake

Shelby Law Ruttan
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!
5 from 2 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 6 minutes
Course Dessert
Cuisine American
Servings 16
Calories 357 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the crust

For the filling

For the lemon curd

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
Keyword Lemon Swirled Cheesecake
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Rhubarb Cheesecake

by 8 Comments

Rhubarb Cheesecake is one of my favorite rhubarb recipes and one of the first recipes I make every rhubarb season. Creamy baked cheesecake tops a shortbread crust lined with sweet and tangy rhubarb and is a big hit with the whole family.

Hero image for Rhubarb Cheesecake Recipe.
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❤️ Why you'll love it

Flavor balance: it is a delicious way to enjoy a creamy cheesecake with the sweet and tangy flavors of fresh rhubarb.

Seasonal recipe: this cheesecake recipe is a great way to use rhubarb during the spring and summer.

Holiday dessert: rhubarb cheesecake is a delicious addition to the Easter dessert table!

Shortbread crust ingredients.
Ingredients for shortbread crust.
Cheesecake filling ingredients.
Cheesecake filling ingredients
Sour cream topping ingredients.
Sour cream topping ingredients.
3 sets of ingredients and 3 simple steps to making this delicious rhubarb cheesecake!

🥘 Ingredients for Rhubarb Cheesecake

Fresh rhubarb stalks: washed and diced, is a seasonal ingredient found in the grocery stores in the springtime.

All purpose flour

Butter

Granulated sugar

Pure vanilla extract

Large eggs: you can use 4 large egg whites OR 2 large eggs

Sour cream

Cream cheese: you can reduce the fat in this recipe more by using reduced-fat cream cheese.

Shortbread crust ingredients in mixing bowl with a pastry blender above the bowl.
Shortbread crust ingredients
Shortbread crust pea sized crumbs in a mixing bowl.
Use a pastry blender to work the butter into the flour.
Rhubarb on top of shortbread crust before baking.
The rhubarb mixture goes on top of the crust.
Baked crust with diced rhubarb.
Rhubarb crust is prebaked for 15 minutes.
How to assemble the rhubarb crust

🔪 Instructions

  1. Pre heat oven to 350 degrees.

Make the crust

  1. In a medium bowl, combine flour, sugar, and butter using a pastry blender until coarse crumbs are formed.
  2. Press mixture into the bottom and slightly up the sides of a springform pan that has been sprayed with cooking spray.

For the rhubarb filling

  1. In a medium mixing bowl, toss together rhubarb, sugar, and 1 tablespoon of flour.
  2. Place rhubarb mixture on top of crust and spread out evenly. Bake for 15 minutes.

Make the cheesecake filling

  1. While crust is baking, make the cheesecake filling. In a large bowl using a hand mixer on medium speed, blend together the cream cheese, sugar, and vanilla until creamy.
  2. Add eggs to cream cheese mixture one at a time, blending after each addition until well incorporated.
  3. Reduce oven temperature to 350 degrees after crust have prebaked.
  4. Pour cheesecake batter over top of hot rhubarb.
  5. Bake for 30 minutes, or until filling is set.

Make the sour cream topping

  1. In a small bowl, mix together the sour cream, sugar, and vanilla. Pour over top of hot cheesecake and spread to cover.
  2. Cool completely on a wire rack.
Creamy cheesecake filling in a mixing bowl.
Blend cheesecake filling til creamy.
Spreading the cheesecake filling over top of the rhubarb crust.
Spread cheesecake filling over hot crust.
Unbaked cheesecake in a springform pan.
Smooth out top of cheesecake and bake.
Baked cheesecake with sour cream topping.
Spread sour cream topping over hot baked cheesecake.
How to assemble and bake the rhubarb cheesecake.

🥄 Equipment

Pastry blender (or food processor)

Electric hand mixer

Mixing bowls

Springform pan

🥫Storage

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

Freeze: store in an freezer safe airtight container up to 3 months.

Do not store cheesecake at room temperature.

📖 Variations

  • Use substitute sliced fresh strawberries for half of the rhubarb.
  • Use brown sugar in the sour cream topping instead of granulated sugar.
  • Spread rhubarb sauce over top of chilled cheesecake.
  • Frozen rhubarb can be used in place of fresh, but it must be in it's frozen state when using.
Overhead image of rhubarb cheesecake.

💭 Tips

  • Be sure the butter is cold from the fridge when ready to use.
  • Cream cheese should be room temperature before mixing.
  • You do not need to use a water bath for this cheesecake recipe.

Rhubarb Crumble Muffins are a delicious on the go breakfast.

You will love this Rhubarb Ice Cream.

Strawberry Rhubarb Pudding Cake is sweet, tart, and easy to make.

This Rhubarb Cheese Danish is perfect for weekend brunch!

Everyone loves this tangy classic rhubarb custard pie.

🍽 Serve with..

Serve topped with rhubarb sauce and/or sweetened whipped cream.

Angled image of Rhubarb Cheesecake.

The Last Word

I have made this cheesecake with whole eggs and with just egg whites. This recipe is a great way to use up any egg whites you may have on hand and it will turn out perfectly!

The color of the cheesecake is more white when using egg whites, and a little fluffier. If using whole eggs it will have a more yellow tint to the cheesecake and be more dense.

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

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

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

📖 Recipe

Featured image for Rhubarb Cheesecake recipe.

Rhubarb Cheesecake

Shelby Law Ruttan
This delicious rhubarb cheesecake is a great way to use the seasonal rhubarb plant in spring! Sweet and tart flavors with a creamy baked cheesecake filling that the whole family will love.
4.75 from 4 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Desserts
Cuisine American
Servings 12
Calories 391 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the shortbread crust

For the rhubarb

  • 3 cups chopped fresh rhubarb
  • ½ cup sugar
  • 1 tablespoon flour

For the cheesecake

For the cheesecake topping

Instructions
 

  • Preheat oven to 350 degrees.

Make the crust

  • In a medium bowl, mix together flour, sugar, and butter using a pastry blender until fine crumbs are formed.
  • Press crust into the bottom and slightly up the sides of a springform pan that has been sprayed with cooking spray.
  • In a medium mixing bowl, toss together rhubarb, sugar, and 1 tablespoon of flour. Place on top of crust and spread out evenly. Bake for 45 minutes.

Make the cheesecake filling

  • In a large bowl using a hand mixer, blend together the cream cheese, sugar, and vanilla until creamy.
  • Add eggs to cream cheese mixture one at a time, blending after each addition until well incorporated.
  • Pour cream cheese mixture over top of hot rhubarb.
  • Bake for 30 minutes, or until filling is set.

Make the sour cream topping

  • In a small bowl, mix together the sour cream, sugar, and vanilla. Pour over top of hot cheesecake and spread to cover.
  • Cool completely on a wire rack.

Nutrition

Calories: 391kcalCarbohydrates: 40gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 96mgSodium: 149mgPotassium: 205mgFiber: 1gSugar: 29gVitamin A: 883IUVitamin C: 3mgCalcium: 99mgIron: 1mgNet Carbohydrates: 39g
Keyword Rhubarb Cheesecake
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Keto Rhubarb Muffins with Crumb Topping

by 29 Comments

Keto Rhubarb Muffins are a delicious way to bring a touch of tart sweetness to your baking. With almond and coconut flour as the base, these muffins are tender, flavorful, and topped with a buttery crumb that gives them bakery-style appeal.

Close-up of a keto rhubarb muffin cut in half on a white plate, showing its crumbly texture with bits of rhubarb inside.

This recipe brings me back to springtime morning when rhubarb would be the first fresh produce to appear in my mom's garden. It's a seasonal favorite similar to my Rhubarb Crumb Muffins, I've updated this recipe into a keto-friendly treat.

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Why You'll Love This Recipe

Low carb: made with almond flour and coconut flour, these muffins fit perfectly into a keto lifestyle.

Bakery style: the crumb topping adds a crunchy, cinnamon-spiced layer that makes them extra special.

Seasonal treat: fresh rhubarb gives these muffins a tangy burst of flavor that balances the sweetness.

Key Ingredients for Keto Rhubarb Muffins

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

Overhead view of baking ingredients for muffins, including eggs, chopped rhubarb, butter, vanilla, cinnamon, milk, almond flour, and sugar substitute.
  • Almond flour: keeps the muffins light with a slightly nutty flavor.
  • Coconut flour: adds texture and helps absorb moisture.
  • Rhubarb: fresh diced rhubarb brings tartness that pairs beautifully with the sweetener.
  • Granulated sweetener: a keto-friendly option like Swerve keeps these muffins sugar-free.
  • Crumb topping: made with almond flour, cinnamon, and butter for that classic muffin-shop finish.

Ingredient Substitutions

  • Use strawberries instead of rhubarb for a sweeter fruit muffin.
  • Swap ghee for butter and heavy cream with coconut cream for a dairy-free option. (Also paleo friendly)
  • Swap monk fruit sweetener for Swerve.
Unbaked keto rhubarb muffins topped with crumb mixture in paper liners, ready to go in the oven.

Variations on Keto Rhubarb Muffins

  • Nutty crunch: add chopped pecans or walnuts to the crumb topping.
  • Citrus twist: stir in a little orange or lemon zest for extra brightness.
  • Mini muffins: bake the batter in a mini muffin tin for snack-sized bites.

Tips for Perfect Keto Baking

  • Don't overmix: stir just until combined to ekep muffins light and fluffy.
  • Chop rhubarb small: small, even pieces distribute better and bake more evenly.
  • Watch baking time: keto flours can brown quickly, check at 20 minutes.
Single keto rhubarb muffin on a white plate, topped with a golden brown crumb and pieces of rhubarb showing in the crumb.

How to Store

Keep keto rhubarb muffins in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze them up to 3 months.

More Easy Keto Recipes

If you enjoy these keto rhubarb muffins, try my Apple Dutch Baby, Paleo Pumpkin Muffins, Keto Rhubarb Dream Bars, and Keto Banana Bread.

Close-up of a keto rhubarb muffin cut in half on a white plate, showing its crumbly texture with bits of rhubarb inside.

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

Keto rhubarb muffin with golden brown crumb topping in a purpla paper liner, resting on a cooling rack.

Keto Rhubarb Muffins with Crumb Topping

Shelby Law Ruttan
These keto rhubarb muffins with crumb topping are tender, slightly sweet, and perfectly balanced with tart rhubarb. A great option for low carb breakfasts or snacks.
4.78 from 18 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 185 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the Muffins

For the topping

Instructions
 

To make the crumb topping

  • In a small mixing bowl, combine the almond flour, hemp seed, sweetener, salt, and cinnamon.
  • Add the softened (or melted) butter to the dry ingredients and using either your fingers or a fork, combine the two until you have small crumbs.

To make the Rhubarb Muffins

  • In a large mixing bowl combine the almond flour, coconut flour, Swerve Granulated Sweetener, salt, and baking powder.
  • Add the diced rhubarb to the dry mix ingredients and toss to coat. Set aside.
  • In another mixing bowl, whisk together the eggs, heavy cream, water, and vanilla.
  • Make a well in the dry ingredients and pour in the egg mixture, then add the melted butter. Stir to combine well.
  • Line a muffin pan with paper liners and scoop about ¼ cup of batter into muffin pan.
  • Bake at 350 degrees for 20-25 minutes. Or, until muffins are lightly browned on top and no crumbs stick to a toothpick when inserted into the center of muffin.
  • Cool completely before serving. Store in refrigerator up to 1 week. May be frozen up to 3 months.

Notes

Notes: 
These muffins are very fragile when warm, therefore, it is important to allow these muffins to cool completely before consuming. For this same reason it is highly recommended you use the parchment paper liners when baking.

Nutrition

Serving: 1muffinCalories: 185kcalCarbohydrates: 14gProtein: 6gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 67mgSodium: 202mgPotassium: 54mgFiber: 3gSugar: 1gVitamin A: 332IUVitamin C: 1mgCalcium: 72mgIron: 1mgNet Carbohydrates: 3g
Keyword almond flour rhubarb muffins, coconut flour muffins, Keto Rhubarb Muffins, keto rhubarb recipes, low carb rhubarb muffins, Rhubarb muffins keto, sugar free rhubarb muffins
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Peanut Butter and Jelly Cupcakes

by 30 Comments

This Peanut Butter and Jelly Cupcake recipe is an easy way to enjoy your favorite childhood classic sandwich in cupcake form! A vanilla flavored cake batter is filled with a little bit of or jelly and then topped with a creamy and delicious peanut butter frosting.

Peanut Butter and Jelly Cupcakes with sprinkles on top.
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❤️ Why I Love This Recipe

Classic PBJ Flavors: fans of the classic peanut butter and jelly sandwiches will love this combination in a cupcake!

Jelly filled: Kids and adults both love the creamy peanut butter frosting bursting with peanut butter flavor and the jelly in the center of each cupcake!

Portable: this amazing cupcake recipe is easily portable and great for birthday parties or school lunches.

Over head shot of the cupcake with colored jimmies on top and scattered around it

🥘 Ingredients

Flour

Baking powder

Salt

Unsalted butter , room temperature

Granulated Sugar

Vanilla extract

Large eggs

Milk

Jam or Jelly, try this Homemade Berry Rhubarb Jam or your favorite store-bought jam.

Creamy Peanut butter

Powdered sugar

Half and half

Scooping cupcake batter into a paper lined muffin pan.

🔪 Instructions

For the cupcakes

  1. Preheat the oven to 350 degrees. Line a 12 muffin tin with paper cupcake liners.
  2. In a small bowl, sift together the flour, baking powder, and salt, and set aside.
  3. In a large bowl, using an electric hand mixer at medium speed, cream together the butter, sugar, and vanilla. Add the eggs, one at a time, beating well after each addition, then add the milk. Slowly add the dry ingredients to the wet ingredients and mix on low speed until the cupcake batter is uniform. Do not over mix.

For the jam or jelly center:

  1. Fill each cupcake liner halfway with batter. Drop a tablespoon of the jam in the middle of the cupcakes and then top with more batter so they are a little more than three-quarters full.
  2. Bake for 20 minutes or until the cupcakes spring back when touched lightly. Let them cool completely before icing with Peanut Butter Frosting.

To make the peanut butter frosting:

  1. In a medium bowl, using an electric mixer on high speed, whip the butter and peanut butter together. Add the confectioners' sugar, salt, and then the milk. Add additional tablespoons of milk or sugar to loosen or tighten the icing, respectively.
Cupcake liner with cake batter and jelly filling on top of the batter.

🙋 Recipe FAQ's

Do I have to bake the jam in the cupcakes?

No, you can bake the cupcakes, then core out the center and fill it, then cover the top of the hole with the peanut butter frosting when icing the cupcake.

What is the best peanut butter to use when making PBJ Cupcakes?

I like to use a peanut butter that has less sugar than regular peanut butter, but you can use any peanut butter that you do not have to stir.

Cupcake batter in the muffin pan.

💭 Tips

  • The trick to getting the filling in the cupcake is to fill the muffin liner with only enough cupcake batter to fill line the bottom of the liner. You need at least 1½ tablespoons of batter on the bottom of the cupcake liner. Use a measuring spoon to spread the batter out and fill the bottom of the liner.
  • To fill the cupcake with jam after baking, use an apple corer to remove the center of the cupcake, then fill with your favorite jelly.
  • Be sure to cool the cupcakes before removing them from the pan. The hot cupcakes are fragile and can easily fall apart if still warm.

📖 Variations

  • Use your favorite jelly or jam to fill the cupcake.
  • Top the frosted cupcakes with a sprinkle of chopped peanuts or your favorite sprinkles.
Baked cupcakes cooling on the wire cooling rack.

🍽 Equipment

Mixing bowls

Electric hand mixer

Rubber scraper

Muffin tin

Cupcake liners

Wire rack

Piping bag

Piping tip

A single frosted cupcake with unfrosted cupcakes in the background.

Serving Suggestions

Serve cupcakes with a glass of milk, hot coffee, or scoop of homemade vanilla bean ice cream

A vanilla cupcake with jam filling and peanut butter frosting cut in half to show the inside of the cupcake.

Storage

Store baked and frosted cupcakes in an airtight container on the counter top up to 3 days, in the refrigerator up to 1 week, and up to 3 months in the freezer.

Old Fashioned Peanut Butter Fudge

Chewy Peanut Butter Layer Bars

Peanut Butter and Jelly Monkey Bread

Chocolate Peanut Butter Truffle Cupcakes

Peanut Butter No Bake Cookies

Peanut Butter Caramel Swirl Brownies

Peanut Butter and Jelly Cupcakes with sprinkles on top.

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

Peanut Butter and Jelly Cupcakes

Shelby Law Ruttan
The classic peanut butter and jelly sandwich flavors in cupcake form! Peanut Butter and Jelly Cupcakes are a vanilla flavored cupcake with a jelly filling and creamy peanut butter frosting.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Desserts
Cuisine American
Servings 12
Calories 431 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the Cupcake Batter

For the Frosting

Instructions
 

For the Cupcakes

  • Preheat the oven to 350 degrees. Line a 12 muffin tin with paper cupcake liners.
  • In a large bowl, sift together the flour, baking powder, and salt, and set aside.In a separate bowl, cream together the butter, sugar, and vanilla with an electric hand mixer.
  • Add the eggs, one at a time, beating well after each addition, then add the milk.
  • Slowly add the dry ingredients to the wet ingredients and mix on low speed until the cupcake batter is uniform. Do not overmix.
  • Fill each cupcake liner halfway with batter. Drop a tablespoon of the jam in the center of the cupcake and then top with more batter so they are a little more than three-quarters full.
  • Bake for 20 minutes or until the cupcakes spring back when touched lightly. Let them cool completely before icing with Peanut Butter Frosting.

For the Frosting

  • In a large mixing bowl, use an electric mixer to whip the butter and peanut butter together.
  • Add the confectioners' sugar, salt, and then the milk. Add additional tablespoons of milk or sugar to loosen or tighten the icing, respectively.

Nutrition

Serving: 1cupcakeCalories: 431kcalCarbohydrates: 62gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 70mgSodium: 210mgPotassium: 103mgFiber: 1gSugar: 46gVitamin A: 535IUVitamin C: 1mgCalcium: 59mgIron: 1mg
Keyword Peanut Butter and Jelly Cupcakes
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Easy Braised Short Ribs with Sweet Chili Glaze

by 12 Comments

This Easy Braised Short Ribs recipe has a sweet chili glaze and is perfect for any special occasion meal or dinner parties. The beef ribs are slowly cooked in a dutch oven or slow cooker until fork tender and are absolutely delicious.

Overhead view of easy braised short ribs on a serving tray sprinkled with chives.

❤️ Why you'll love it

Perfect Meal: this easy braised short rib recipe takes tough cuts of meat and turns it into a delicious Sunday dinner.

Versatile: these sweet and spicy ribs provide the perfect appetizer bites for your next party.

Comfort food: the rich and delicious flavors in this braised beef recipe makes it pure comfort food.

Packaged cuts of beef in a meat case.

🥘 Ingredients

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Bone in beef short ribs

Whole head of garlic

Butter

Beef broth or beef stock.

Balsamic vinegar

Ground chili paste

Granulated sweetener

Salt and black pepper: used to season the beef to taste

Whole garlic head cut in half.

🔪 Instructions

  1. Preheat oven to 350 degrees.
  2. Season the beef short ribs with salt and pepper to taste. Set aside.
  3. Heat a large dutch oven over medium-high heat until hot. Add butter and swirl in pan until melted.
  4. Carefully add short ribs to hot butter and place halved garlic in pan, cut sides down.
  5. Sear ribs on all sides until golden brown. Using a pair of tongs, remove browned ribs and garlic halves from dutch oven and set aside.
  6. Add beef stock to dutch oven and scrape the bottom of the pan making sure to bring up andy browned bits from the beef. Bring the broth to a boil. Reduce to medium heat and simmer for two minutes.
  7. Whisk in sweetener, chili paste, and balsamic vinegar until combined.
  8. Return short ribs, garlic, and any accumulated juices to the braising liquid in the dutch oven and cover with lid. Place ribs in oven and cook for 2 hours.
  9. Reduce oven heat to 325 degrees F and remove lid from the skillet. Cook 1 hour.
  10. Remove skillet from oven and let rest 20 minutes.
  11. Serve as a meal or cut pieces of beef into bite sized pieces and serve as appetizer bites.
Short ribs searing in a hot dutch oven with garlic cut side down.
Just a quick hot sear to brown the beef and garlic before braising in the oven.

🥄 Equipment

Large dutch oven

Flat head wooden spoon

Tongs

Hand whisk

Chef knife

Cutting board

🥫Storage

Refrigerate: store leftover short ribs in an airtight container in the fridge up to 5 days.

Freeze: leftovers can be stored in a freezer safe, airtight container up to 3 months.

Reheat: warm thawed leftovers wrapped in foil in a 350 degree oven for 15 minutes, or until warmed thru. Yo can also reheat in the microwave until warm.

Easy Braised Short Ribs on a white serving plate sprinkled with chopped chives.

📖 Variations

  • Substitute tomato paste for the chili paste add fresh herbs for flavor.
  • Brown sugar sweetener can be used in place of granulated to add a deeper flavor.
  • Feel free to use either sugar free sweetener or regular sugar for this recipe.

💭 Tips

  • Blot ribs with a paper towel before adding to the hot skillet to prevent butter from splattering out of the pan.
  • For the most fork-tender meat, be sure to
  • Any tougher cut of meat needs to be slow cooked in order for the fibrous tissues to break down, making the meat tender. Therefore, feel free to cook the ribs in a slow cooker instead of the oven. Just transfer the seared ribs from the pot along with the sauce to a slow cooker and cook on low 6-8 hours.
Beef ribs arranged on a serving plate.

A delicious comfort food meal, the whole family will love these Braised Pork Chops with Country Gravy.

Short rib fans will love this Keto Short Rib Pizza!

Pumpkin Dutch Baby Pancake is a delicious keto breakfast or dessert idea.

🍽 Serve with..

These beef ribs can be served as an appetizer or as a main dish with a side of mashed potatoes or creamy polenta for the ultimate comfort food.

📖 Recipe

Featured image for Easy Braised Short Ribs.

Easy Braised Short Ribs with Sweet Chili Glaze

Shelby Law Ruttan
Slow cooked in a dutch oven, these braised short ribs are so easy to make and have the most delicious sweet chili glaze.
4.48 from 17 votes
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Prep Time 20 minutes
Cook Time 2 hours
Rest Time 20 minutes
Total Time 2 hours 40 minutes
Course Keto Main Dish
Cuisine American
Servings 6 servings
Calories 291 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees.
  • Preheat oven to 350 degrees.Season the beef short ribs with salt and pepper to taste. Set aside.
  • Heat a large dutch oven over medium-high heat until hot. Add butter and swirl in pan until melted.
  • Carefully add short ribs to hot butter and place halved garlic in pan, cut sides down.
  • Sear ribs on all sides until golden brown. Using a pair of tongs, remove browned ribs and garlic halves from dutch oven and set aside.
  • Add beef stock to dutch oven and scrape the bottom of the pan making sure to bring up andy browned bits from the beef. Bring the broth to a boil. Reduce to medium heat and simmer for two minutes.
  • Whisk in sweetener, chili paste, and balsamic vinegar until combined. Return short ribs, garlic, and any accumulated juices to the braising liquid in the dutch oven and cover with lid.
  • Place ribs in oven and cook for 2 hours. Reduce oven heat to 325 degrees F and remove lid from the pot. Cook 1 hour, until meat is fork tender.
  • Remove skillet from oven and let rest 20 minutes.
  • Serve as a meal or cut pieces of beef into bite sized pieces and serve as appetizer bites.

Notes

Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs

Nutrition

Calories: 291kcalCarbohydrates: 8gProtein: 27gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 86mgSodium: 257mgPotassium: 550mgFiber: 0.1gSugar: 6gVitamin A: 61IUVitamin C: 2mgCalcium: 26mgIron: 3mgNet Carbohydrates: 8g
Keyword Braised Short Ribs, Easy Braised Short Ribs, Sweet Chili Glazed Short Ribs
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Keto Short Rib Pizza

by 15 Comments

This Short Rib Pizza is a keto pizza recipe made with wine braised short ribs on a low carb pizza crust. The rich and flavorful short rib beef gravy creates the sauce and it is topped with shredded beef ribs, melty cheeses, and peppery arugula.

Wine Braised Short Rib Pizza

❤️ Why you'll love it

Tender beef: by using the red wine roasted short ribs, then you are in for a real tasty treat!

Keto pizza: This recipe fits the low carb high fat profile that people like to stick to when following the Keto Diet.

Satisfying: this delicious keto recipe satisfies any pizza craving!

🥘 Ingredients

Beef short ribs

Salt and pepper

Extra virgin olive oil

Onion

Fresh garlic

Dry red wine - use something like a merlot or cabernet sauvignon.

Fresh tomato

Tomato paste

Arrowroot powder: used for thickening the gravy

Mozzarella cheese: has great melt factors with that stringy goodness!

Havarti cheese: is creamy and adds a delicious flavor to the pizza.

Arugula: accs a freshness and peppery bite to the pizza.

Low Carb Pizza Crust recipe: found on my other website, Honeybunch Hunts.

Slow Cooked Short Ribs.
While the pizza crust is pre-baking, shred the short ribs and measure out 2 cups for topping the pizza.

🔪 Instructions

Slow cook the short ribs:

  • Season the short ribs with salt and pepper.
  • In a large skillet, heat the oil over medium-high heat. Working in batches, add the ribs and cook, turning often, until browned, 7 to 10 minutes. Transfer to a seared ribs to a large slow cooker.
  • Add the onion and garlic to skillet and cook, scraping up any browned bits, until slightly softened, about 4 minutes.
  • Stir in the wine and tomatoes and bring to a boil. Transfer the mixture to the slow cooker with the short ribs and cook on low heat until tender, about 6 hours.

Prepare the gravy sauce:

  • Remove ribs from slow cooker and shred. Set aside ½ of the shredded rib meat to use on the pizza and store the remaining half for future use.
  • Strain the cooking liquid into a large measuring cup. Transfer liquid to a saucepan and discard solids.
  • Bring broth to a boil on high, then reduce heat to a simmer.
  • Whisk in the tomato paste and season with salt and pepper.
  • In a small bowl, Whisk together 1 teaspoon arrowroot powder with ¼ cup water. Add to broth and cook until slightly thickened.
  • Set aside ½ of the sauce to top the pizza, reserving the other half for future use.
Once short ribs are done cooking, strain the sauce and discard solids. The strained sauce will make the gravy for topping the pizza.

Prepare the pizza crust

  • Preheat oven to 450 degrees.
  • Follow instructions to make low carb pizza dough.
  • Place parchment paper on large cookie sheet and spritz with cooking spray.. Place pizza dough on parchment paper and roll out thin. Poke holes in crust with tines of fork and bake for 10 minutes.

Assemble and bake:

  • Remove crust from oven and spoon a thin layer of gravy over top of pizza crust. Store any remaining gravy in the fridge up to 5 days.
  • Top gravy with mozzarella cheese, havarti cheese and 2 cups shredded short ribs.
  • Return to oven and bake another 10 minutes, until cheese is melted.
  • Remove from oven and let cool 10 minutes. Top with arugula.
shredded short ribs
Once cooked, you will used only ½ of the cooked meat to top one pizza (or you can make 2 pizzas).

🥄 Equipment

Large skillet

Flat head wooden spoon

Mixing bowls

Parchment paper: the dough is rolled out between the parchment paper

Large baking sheet: I prefer to use a large baking sheet with no edges.

Rolling pin: to roll out the pizza crust

Low Carb Keto Pizza with cheese and shredded braised short ribs.

🥫Storage

Refrigerate: store leftovers in an airtight container in the fridge up to 5 days.

Freeze: store in an airtight freezer safe container up to 3 months.

Reheat: warm thawed pizza in the oven or air fryer on 350 for 7-10 minutes, or until warm.

📖 Variations

Below are a few different ways you could top this short rib pizza:

  • Add ½ cup cup caramelized onions to the sauce layer and sprinkle with blue cheese crumbles.
  • Sprinkle with diced roasted garlic cloves and sauteed mushrooms.
  • Add 1 cup halved cherry tomatoes when topping with cheese and beef.
Wine Braised Short Rib Pizza

💭 Tips

  • Use a mesh strainer to strain the gravy before topping the pizza. This will remove any chunks of tomato or onion from the gravy.
  • While the pizza crust is pre-baking, shred the short ribs and measure out two cups.
  • Store any remaining gravy and short ribs in the fridge up to 5 days or freeze up to 3 months for future use.

📚 Related Recipes

Sweet Chili Glazed Beef Short Ribs are another keto friendly way to enjoy this incredible cut of beef.

Pesto Steak and Arugula Pizza is packing with fresh flavors!

Arugula Orange Salad makes a great side dish to any meal.

This Grilled Ham and Blue Cheese Sandwich may sound fancy, but it's super easy and so delicious.

🍽 Serve with..

Serve with a green side salad and sugar free italian vinaigrette.

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

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

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

📖 Recipe

Featured image for Short Rib Keto Pizza.

Keto Short Rib Pizza

Shelby Law Ruttan
Beef Short Ribs are slow cooked in a red wine gravy, then shredded and used to make a delicious keto pizza recipe with the gravy as the sauce.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 6 hours 20 minutes
Total Time 6 hours 30 minutes
Course Keto Main Dish
Cuisine American
Servings 4
Calories 473 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the Ribs:

  • 4 boneless beef short ribs
  • Salt and pepper
  • ½ tablespoon vegetable oil
  • ½ onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 cups dry red wine
  • 1 to mato seeded and chopped
  • 1 teaspoon tomato paste
  • ¼ cup water
  • 1 teaspoon arrowroot powder

To top the Pizza:

  • 1 cup shredded Mozzarella cheese
  • 2 ounces Havarti cheese shredded
  • 2 cups arugula torn into bite sized pieces

For the Pizza Crust

Instructions
 

Slow cook the short ribs:

  • Season the short ribs with salt and pepper.
  • In a large skillet, heat the oil over medium-high heat. Working in batches, add the ribs and cook, turning often, until browned, 7 to 10 minutes. Transfer to a seared ribs to a large slow cooker.
  • Add the onion and garlic to skillet and cook, scraping up any browned bits, until slightly softened, about 4 minutes.
  • Stir in the wine and tomatoes and bring to a boil. Transfer the mixture to the slow cooker with the short ribs and cook on low heat until tender, about 6 hours.

Prepare the gravy sauce:

  • Remove ribs from slow cooker and shred. Set aside ½ of the shredded rib meat to use on the pizza and store the remaining half for future use.
  • Strain the cooking liquid into a large measuring cup. Transfer liquid to a saucepan and discard solids.
  • Bring broth to a boil on high, then reduce heat to a simmer.
  • Whisk in the tomato paste and season with salt and pepper.
  • In a small bowl, Whisk together 1 teaspoon arrowroot powder with ¼ cup water. Add to broth and cook until slightly thickened.
  • Set aside ½ of the sauce to top the pizza, reserving the other half for future use.

Prepare the pizza crust

  • Preheat oven to 450 degrees.
  • Follow instructions to make low carb pizza dough.
  • Place parchment paper on large cookie sheet and spritz with cooking spray.. Place pizza dough on parchment paper and roll out thin. Poke holes in crust with tines of fork and bake for 10 minutes.

Assemble and bake:

  • Remove crust from oven and spoon a thin layer of gravy over top of pizza crust. Store any remaining gravy in the fridge up to 5 days.
  • Top gravy with mozzarella cheese, havarti cheese and 2 cups shredded short ribs.
  • Return to oven and bake another 10 minutes, until cheese is melted.
  • Remove from oven and let cool 10 minutes. Top with arugula.

Nutrition

Calories: 473kcalCarbohydrates: 11gProtein: 27gFat: 34gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 123mgSodium: 906mgPotassium: 208mgFiber: 3gSugar: 3gVitamin A: 1143IUVitamin C: 5mgCalcium: 548mgIron: 1mgNet Carbohydrates: 8g
Keyword Keto Short Rib Pizza, Short Rib Pizza, Wine Braised Short Rib Pizza
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Keto Chicken Nuggets (Air Fryer or Oven)

by 56 Comments

This Keto Chicken Nuggets recipe is made with simple ingredients found right in your pantry and is the best way to enjoy a quick and easy lunch that fits a low carb or keto diet. These homemade nuggets are made with canned chicken, are ready in just a few basic steps, and can be cooked in the air fryer, oven, or skillet.

A stack of keto chicken nuggets on a cream colored serving plate.
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Why You'll Love This Recipe

Pantry Staples: You'll likely already have every single ingredient sitting in your kitchen right now.

Super Fast: There is no chopping or heavy prep work required. Just mix, shape, and cook.

Meal Prep Friendly: These freeze beautifully, making them perfect for quick, healthy weekday lunches.

A pair of hands holding a shaped, uncooked nugget that has been dipped in crushed pork rinds.

What You Need to Make Keto Chicken Nuggets

Canned chicken: Drained well and shredded with a fork.

Part-skim mozzarella cheese: Pre-shredded cheese is ok to use in this recipe.

Almond flour: Is added to the chicken and egg mixture to aid in binding the ingredients and adds protein and fat.

Large eggs

Crushed pork rinds: Optional, but they add an outer crumb to the chicken nugget giving it crunch and texture.

Shaped mcnugget on a baking sheet.

How to Make Easy Keto Chicken Nuggets

To make easy keto chicken nuggets, simply mix drained canned chicken, pre-shredded mozzarella, almond flour, and spices. Shape into nuggets, coat in crushed pork rinds and cook using one of the methods below:

Oven method:

  1. Place the nugget on a baking sheet lightly sprayed with cooking spray. Spritz a light coating of cooking spray on top of the nuggets.
  2. Bake in a 400 degree preheated oven for 15 minutes or until golden brown, flipping the chicken nuggets over half way thru cooking time.

Air Fryer method:

  1. Place the keto nuggets in the air fryer basket and place in the air fryer. Air fry at 400 degrees for 7-10 minutes, turning halfway through cooking time, until golden.

Pan Fry method:

  1. Heat 1 tablespoon avocado oil over medium heat until hot. Place chicken nuggets in hot oil and cook for 4-5 minutes on each side until golden brown and hot. Transfer cooked nuggets to a paper towel lined plate to absorb any excess grease.
Keto Chicken Nuggets coated with pork rinds on an air fryer tray.

Top Tips

  • Be sure to drain the canned chicken well.
  • Before mixing any of the ingredients into the chicken, break the chicken pieces up with a fork or use a food processor to mix everything together.
  • If not using pre crushed pork rinds, use a blender or food processor to crush the pork rinds.
  • If using the oven method, do not use parchment paper to line the baking sheet. The nuggets do not crisp up as well if you do.

Ways to Switch Up The Flavor

  • Use plain or different flavored pork rinds as the coating (be sure there is no sugars involved in the making of these).
  • If pan frying, olive oil can be substituted for avocado oil.
  • Add 1-2 tablespoons of parmesan cheese and a dash or two of cayenne pepper for added flavor.
  • Substitute 1 tablespoon coconut flour for the almond flour.
  • Almond flour can be used to coat the chicken nuggets instead of pork rinds.
One keto chicken nugget broken in half and stacked with more whole nuggets stacked in the background.

Keto Chicken Nugget Questions Answered

Can you eat chicken nuggets on keto?

Regular fast-food and frozen store nuggets are full of flour and breadcrumbs that will kick you out of ketosis. This recipe swaps those out for canned chicken, cheese, and crushed pork rinds to keep the carbs close to zero.

Why use canned chicken instead of fresh?

It's fast and gives you the best texture. Ground chicken can get slimy and wet when you try to shape it, but drained canned chicken mixes perfectly with the mozzarella so the nuggets hold their shape in the air fryer.

Do these taste like pork rinds?

Not at all! They just give you that classic crunchy coating. Once they bake or air fry, that distinct pork flavor completely disappears. If you really don't want to use them, just swap them for extra grated parmesan or almond flour.

Storage

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

Freeze: store in a freezer safe airtight container up to 3 months.

Reheat: warm frozen nuggets in the air fryer or oven at 350 degrees for 7 minutes (air fryer) or 15 minutes (oven) until warmed through or warm in the microwave for 30-40 seconds.

Serve with...

Serve these delicious keto chicken nuggets with your favorite dipping sauce. I love to serve these with homemade ranch dressing or chipotle salad dressing.

More Keto Chicken Recipes You'll Love

📖 Recipe

Featured image for keto chicken nuggets.

Keto Chicken Nuggets

Shelby Law Ruttan
Easy to make, these keto chicken nuggets are easily made in the air fryer, pan fried, or oven baked. Keto nuggets are made with canned chicken for convenience and has just 1 carb per mcnugget!
4.55 from 160 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Keto Main Dish
Cuisine American
Servings 3
Calories 425 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 400°. In a large mixing bowl, combine the canned chicken, almond flour, mozzarella cheese, egg, onion powder, and garlic powder until well incorporated.
  • Using a small cookie scoop or tablespoon, scoop out a portion and shape into the shape of a nugget.
  • Dip each chicken nugget into the crushed pork rinds, coating all sides.

Oven method:

  • Place the nugget on a baking sheet lightly sprayed with cooking spray. Spritz a light coating of cooking spray on top of the nuggets.Bake in a 400 degree preheated oven for 15 minutes or until golden brown, flipping the chicken nuggets over half way thru cooking time.

Air Fryer method:

  • Place the keto nuggets in the air fryer basket and place in the air fryer. Air fry at 400 degrees for 7-10 minutes, turning halfway through cooking time, until golden.

Pan Fry method:

  • Heat 1 tablespoon avocado oil over medium heat until hot. Place chicken nuggets in hot oil and cook for 4-5 minutes on each side until golden brown and hot. Transfer cooked nuggets to a paper towel lined plate to absorb any excess grease.

Video

Notes

Oven method:
  1. Place the nugget on a baking sheet lightly sprayed with cooking spray. Spritz a light coating of cooking spray on top of the nuggets.
  2. Bake in a 400 degree preheated oven for 15 minutes or until golden brown, flipping the chicken nuggets over half way thru cooking time.
Air Fryer method:
  1. Place the keto nuggets in the air fryer basket and place in the air fryer. Air fry at 400 degrees for 7-10 minutes, turning halfway through cooking time, until golden.
Pan Fry method:
  1. Heat 1 tablespoon avocado oil over medium heat until hot. Place chicken nuggets in hot oil and cook for 4-5 minutes on each side until golden brown and hot. Transfer cooked nuggets to a paper towel lined plate to absorb any excess grease.

Nutrition

Serving: 6nuggetsCalories: 425kcalCarbohydrates: 8gProtein: 39gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 131mgSodium: 781mgPotassium: 201mgFiber: 2gSugar: 1gVitamin A: 455IUVitamin C: 0.2mgCalcium: 326mgIron: 2mgNet Carbohydrates: 6g
Keyword Keto Chicken Nuggets
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Weekly Meal Plan 11

by Leave a Comment

Here is your free Weekly Meal Plan 11 for March 13 - 17. Each meal includes side dish recommendations, along with a beverage and dessert of the week along with weekend options.

Weekly meal plan #11 featured image.

Do you have any requests or special needs? If so, please let me know and I will do what I can to help!

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🍽️ Meal Planning and Prep Tips

I'm here to share with you recipes to make during the week that aren't hard to make and take little prep. Most feed 4 so if there are just 1 or 2 to feed, you may want to scale down and halve a recipe OR just make a couple of these and enjoy leftovers throughout the week.

Most of these recipes are easy to make in a short prep time to make meal prep easier on you!

Weekly Meal Plan

March 13

Featured Image for Shrimp Enchiladas Recipe

Shrimp Enchiladas

This Shrimp Enchiladas recipe is one of my very favorites! Its packed with flavor and so satisfying. Serve these with a side of homemade guacamole, sour cream, homemade refried beans, and spanish rice.

March 14

Featured image for air fryer boneless wings.

Boneless Chicken Wings

This Kimchi Burger is packing flavor and you can enjoy it with a keto roll if you follow low carb. So delicious, you will just need a side of Air Fryer Frozen Green Beans for a complete meal.

March 15

Featured image for Smothered Pork Chops with Gravy.

Smothered Pork Chops

These Smothered Pork Chops are comfort food through and through. Serve with a side of mayonnaise mashed potatoes and air fryer frozen green beans!

March 16

Featured image for Buffalo Cauliflower Tacos.

Buffalo Cauliflower Tacos

Buffalo Cauliflower Tacos are so good, they will leave you wanting to make them over and over again. Feel free to serve them as "wings" without the tortilla, but don't forget to dip in the blue cheese or ranch!

March 17

Featured Image for Instant Pot Corned Beef

Instant Pot Corned Beef Dinner

It's St. Patrick's Day! Start the day off with Pistachio Muffins, then for dinner serve this Instant Pot Corned Beef recipe! For dessert serve these Chocolate Cupcakes with Bailey's Irish Cream Frosting!

Dessert

Featured image for Irish Cream Pound Cake.

Irish Cream Pound Cake

Make this Irish Cream Pound Cake on Sunday so you can enjoy the cake all week long! It is packed with Irish Cream flavor and studded with mini chocolate chips.

Cocktail of the Week

Shamrock Shake Shooters

Celebrate St. Patrick's Day with these Shamrock Shake Shooters this weekend!

Weekend Brunch

Featured image for Corned Beef Hash recipe.

Corned Beef Hash and Eggs

Use the leftovers from Friday's dinner to make this Corned Beef Hash recipe! I like to make my own homemade white bread and toast it to dip into that delicious runny egg yolk!

Sunday Supper

Turkey Meatloaf with Tomato Chutney

Turkey Meatloaf with Tomato Chutney is a savory and delicious meatloaf with an incredibly flavorful topping! Great served with a side of your favorite pasta, mashed potatoes, or mashed cauliflower and a green salad.

Grumpy's Honeybunch Shopping List

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Printable and downloadable grocery list.
You must use the category name, not a URL, in the category field.

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

When you make these recipes, 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!

Lemon Curd Thumbprint Cookies

by 25 Comments

These Low Carb Lemon Curd Thumbprint Cookies are sweet little bites filled with a delicious lemon curd. If you are a fan of thumbprint cookie recipes, then you are going to love these tender buttery cookies filled with tangy homemade lemon curd!

A white plate with lemon curd thumbprint cookies sprinkled with powdered sugar and lemon zest.
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❤️ Why you'll love it

Sugar-free cookies: these lemon thumbprint cookies are sugar free, low carb, and keto friendly.

Sturdy: these buttery shortbread cookies are sturdy and are the perfect vessel for the sweet tart lemon curd filling.

Versatile: these cookies can be made with regular sugars instead of sweeteners without affecting the structure of the cookie. This does change the recipe to only gluten free.

Ingredients for lemon curd.

🥘 Ingredients

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

Please scroll to the bottom of my page for the printable recipe card with amounts and complete instructions.

Cream cheese

Unsalted butter

Almond flour

Coconut flour

Salt

Vanilla extract

Lemons: you will use fresh lemon juice as well as the lemon zest.

Granulated sugar or sweetener: you can use regular sugar or a sugar free sweetener, I like monkfruit best.

Powdered sugar or sweetener: you can use regular sugar or a sugar free sweetener, I like powdered monkfruit best

Large eggs: you will use both the egg yolks and whites for these lemon curd cookies.

Lemon curd in a glass bowl.
Make the lemon curd a day ahead and store in the fridge with a layer of plastic wrap over top of the curd (touching the curd itself) to prevent a skin from forming.

🔪 Instructions

FOR THE LEMON CURD

  1. In a double boiler, whisk together the lemon juice, sugar free sweetener, and eggs until well combined.
  2. Cook over medium high heat stirring constantly for 10 minutes. Remove from the heat and add the butter and lemon zest. Stir until combined and creamy. Chill until ready to use.

FOR THE COOKIES

  1. Preheat oven to 350°F.
  2. In a large bowl, using an electric mixer on medium speed, cream together the cream cheese and butter. Add the sweetener and vanilla extract, mixing until well combined.
  3. Add the almond flour, coconut flour, salt, to a medium bowl and stir to combine.
  4. Add the dry ingredients to the wet ingredients and mix until a stiff dough forms. You may need to switch to a wooden spoon as the dough stiffens.
  5. Measure about ¾ tablespoon of dough and shape into ball. Place on cookie sheet lined with parchment paper and put a small indent in the center of the dough ball with your thumb.
  6. Bake cookies for 12-15 minutes, until edges of the cookies have begun to brown. Remove from oven and cool completely on a cooling rack
  7. When ready to serve, place 1 teaspoon of lemon curd in center of each cookie. Store unused lemon curd in refrigerator.
Shortbread cookie dough rolled into a ball with a dent made in the center of the dough on parchment paper lined baking sheet.

🥄 Equipment

Double boiler: to make the lemon curd

Mixing bowls: a large and medium bowl

Electric mixer: note that a stand mixer with a paddle attachment can be used in place of the electric mixer.

Small cookie scoop or a tablespoon to scoop the dough

Baking sheet: I like a large baking sheet without edges.

Parchment paper: lines the baking sheet to prevent sticking

Wire rack: to cool the cookie after baking

Citrus reamer: to juice the fresh lemons

Microplane zester: to remove the zest from the lemon

🥫Storage

Refrigerate: store cookies fully assembled in an airtight container in the fridge up to 1 week.

Freeze: store cookies fully assembled in a freezer safe airtight container in the freezer up to 3 months.

Low Carb Lemon Curd Thumbprint Cookies on a white plate sprinkled with powdered sugar and lemon zest.

📖 Variations

  • Substitute fresh lime juice and zest in place of the lemon juice and zest

💭 Tips

  • For best results, make the lemon curd recipe the day before making the cookies and keep refrigerated.
  • Be sure to use room temperature ingredients to allow for ease of mixing and to prevent curdling.
A white plate with 3 cookies.

🙋 FAQ's

Can I substitute all purpose flour for the almond and coconut flour?

This recipe was crafted specifically to be a gluten free recipe and has not been tested using other flours.

This Lemon Curd Cheesecake is my favorite cheesecake recipe.

You will love this keto low carb Peanut Butter Frosting recipe!

You will love these Coconut Lime Thumbprints!

Hazelnut thumbprints for the nutella fans.

These Strawberry Rhubarb Thumbprint cookies are a must try during rhubarb season.

🍽 Serve with..

Serve cookies with hot tea or coffee as an afternoon snack or as an after dinner dessert.

Low Carb Lemon Curd Thumbprints pin image.

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

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

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

📖 Recipe

Featured image for Low Carb Lemon Curd Thumbprint Cookies.

Low Carb Lemon Curd Thumbprint Cookies

Shelby Law Ruttan
Low Carb Lemon Thumbprint Cookies are shortbread cookies filled with a delicious sugar free tangy lemon curd.
4.30 from 24 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Keto Desserts
Cuisine American
Servings 24
Calories 116 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the cookies:

For the Lemon Curd

Instructions
 

  • Make the lemon curd ahead of time and place in refrigerator to chill.

FOR THE LEMON CURD

  • In a double boiler, whisk together the lemon juice, sugar free sweetener, and eggs until well combined.
  • Cook over medium high heat stirring constantly for 10 minutes. Remove from the heat and add the butter and lemon zest. Stir until combined and creamy. Chill until ready to use.

FOR THE COOKIES

  • Preheat oven to 350°F.
  • In a large mixing bowl, cream together the cream cheese and butter. Mix in the sweetener until well combined.
  • Add the almond flour, coconut flour, salt, and vanilla extract. Mix until stiff dough forms.
  • Measure about ¾ tablespoon dough and shape into ball. Place on cookie sheet lined with parchment paper and put a small indent in dough with thumb.
  • Bake for 12-15 minutes. Remove from oven and cool completely.
  • When ready to serve, place 1 teaspoon lemon curd in center of cookie. Store unused lemon curd in refrigerator.

Notes

Updated 4/7/19: You can choose to use powdered or granulated swerve in the cookie dough, whatever your preference is. I have used both and have had good results every time.

Nutrition

Serving: 1cookieCalories: 116kcalCarbohydrates: 3gProtein: 3gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 38mgSodium: 91mgPotassium: 19mgFiber: 1gSugar: 1gVitamin A: 212IUVitamin C: 2mgCalcium: 27mgIron: 1mg
Keyword Keto Lemon Thumbprints, Lemon Curd Thumbprint Cookies, Low Carb Lemon Thumbprints
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Mom's Buttermilk Donuts

by 11 Comments

Mom's Buttermilk Donuts are a deep fried old-fashioned cake donut recipe that are also known as fry cakes. These delicious donuts have a dense cake like texture and are can be served plain, coated in sugar, or drizzled with a glaze.

A tray full of homemade buttermilk doughnuts on paper towel lined baking sheet.
Use paper towels or paper bags to drain the hot doughnuts.
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Why You'll Love It

Old-Fashioned Donuts: these homemade doughnuts are deep fried, just like mom or grandma would make.

Fresh donuts: a warm buttermilk donut is a special treat to serve the family on weekend mornings.

Mom standing in her kitchen with a tray of homemade buttermilk doughnuts on the counter beside her.
We all love my Mom's Homemade Buttermilk Doughnuts, and we love her too!
Mom holding the deep fried doughnut recipe card
Mom's tattered recipe card for her famous Buttermilk Doughnuts!

🍩 Ingredients

As an Amazon Associate I earn from qualifying purchases.

Sugar

Large Eggs

Vegetable oil

Buttermilk

Lemon juice

Pure vanilla extract

All-purpose flour

Baking powder

Baking soda

Salt

Ground nutmeg

Solid shortening (Crisco is the best)

Blending together the liquid ingredients
First blend all of the liquid ingredients into a blender until fully incorporated.
Mixing wet and dry ingredients with hand mixer.
Then, using a hand mixer to incorporate flour into the dough.
Hand mixing the remaining flour into dough.
Then work the remaining dry ingredients in by hand until dough is workable.

🔪 Instructions

  1. In a blender, on medium speed, combine the sugar, eggs, melted butter, buttermilk, lemon juice, and vanilla.
  2. In a large mixing bowl, sift 2 cups of flour with baking powder, baking soda, salt, and nutmeg.
  3. Using a hand mixer, blend the wet and dry ingredients together until a sticky dough forms, scraping down the sides of the bowl as you go.
  4. Gradually add the remaining 2 cups of flour to the dough until it becomes stiff and pliable.
  5. Cover dough and place in refrigerator to chill up to 30 minutes.
  6. Remove dough from refrigerator and pat down and out with floured hands or using a rolling pin, until round and approximately 1" thick.
  7. Cut out doughnuts with doughnut cutter and set aside on floured board.
  8. Once doughnuts are cut, let rest while you prepare the vegetable shortening for frying.
  9. Add shortening to a large frying pot and heat until the temperature of the oil reaches 375 degrees using deep-fry thermometer.
  10. Gently place doughnuts in hot oil. Once they go into the oil, they will sink, then float up to the top, with the hot oil bubbling around them.
  11. Cook for approximately 2 minutes per side, until golden brown.
  12. Remove fried doughnuts from hot oil and transfer to a paper towel lined cookie sheet.
  13. Let any excess oil drain from doughnut and cool at least 5 minutes before handling.
Mom's hand patting down and shaping the doughnut dough
Using your hands, gently flatten the dough out into a circle, then finish with a rolling pin.
Doughnut Dough that has been cut into circles with a biscuit cutter.
Using a biscuit or donut cutter, cut the dough into circles, if using a biscuit cutter, us a smaller cutter to cut out the donut hole.
A pair of hands cutting out hole in center of the buttermilk doughnut.
Cut the small center hole for a ring.

🥄 Equipment

Blender: this does the best job to whisk the wet ingredients together.

Mixing bowls

Electric mixer

Doughnut cutter: (biscuit cutters will work also, but you will need a smaller cutter to cut the donut holes out)

Paper towels: for absorbing excess grease from frying

Large pot or deep fryer: the pot should be deep like a dutch oven if you are not using a deep fryer

Deep fry thermometer: to gauge the oil temperature.

Slotted spoon: for removing donuts from the hot grease

Deep Fried Doughnut recipe bubbling in hot oil

🥫Storage

Room temperature: store buttermilk donuts in an airtight container up to 5 days.

Freeze: store in a freezer safe airtight container up to 3 months.

Reheat: if desired, reheat thawed doughnut in the microwave for 15-20 seconds.

A tray of golden brown homemade buttermilk doughnuts with one deep fried doughnut broken in half to show the inside

📖 Variations

  • Make a sweet glaze by mixing powdered sugar, vanilla extract, and milk in a medium bowl. Dip warm donuts in the glaze, then place on a cooling rack lined with parchment paper to catch any excess glaze.
  • Use ground cinnamon in place of the nutmeg.

💭 Top Tips

  • If you do not have a donut cutter, use a biscuit cutter or cookie cutter and then to make the donut hole, use the base of a large pastry tip.
  • Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to a 1 cup measure, then fill the cup with milk. Set aside and allow to rest for 10 minutes to allow the milk to curdle.

FAQ's

What is an old-fashioned doughnut?

An old fashioned doughnut is a cake like ring of fried dough that has been leavened with baking powder. It has a tender interior with a crispy exterior.

Is a yeast donut the same thing as a fry cake?

No, a yeast donut is a doughnut made with active yeast. The interior will be more like a sweet yeast bread and exterior is smooth and golden brown.

What is the difference between deep fried donuts and a baked donuts?

Deep fried donuts will have a crispy exterior with a soft interior. A baked donut will have more of a cake like texture all around.

A pile of freshly deep fried buttermilk doughnuts lined on a cookie sheet

Baked Banana Doughnuts

Raspberry Lemon Baked Donuts

Baked Chocolate Mocha Doughnuts.

🍽 Serve with...

Enjoy warm, either shaken up with a little powdered sugar, cinnamon sugar, or dipped in some pure maple syrup.

The Last Word

My mom has always been an amazing maker of all things bread-like. Three things she would make regularly besides these buttermilk donuts were baking powder biscuits, homemade bread, and yeast doughnuts. I remember as a young girl, I would watch her make her doughnuts, and anxiously wait until they would come out of the hot grease.

Mom's tattered deep fried doughnut recipe card
This handwritten recipe card is the original Lucille Brewers Doughnut recipe handed down from my mom.

My favorite yeast doughnut is this recipe for Apple Cider Glazed Doughnuts

These Baked Banana Doughnuts have an awesome browned butter glaze.

Raspberry Lemon Baked Donuts are made with fresh berries and topped with a lemon icing.

Baked Chocolate Mocha Doughnuts.

Raspberry Lemon Baked Donuts
Raspberry Lemon Baked Doughnuts

The Last Word

My mom has always been an amazing maker of all things bread-like. Three things she would make regularly in the home were biscuits, bread, and doughnuts. I remember as a young girl, I would watch her make her doughnuts, and anxiously wait until they would come out of the hot grease. We loved to eat them warm, either shaken up with a little powdered sugar, cinnamon sugar, or dipped in some pure maple syrup.

If you have never eaten a freshly made fry cake, then you are certainly missing out. There is nothing else like it. I felt this method of making an old-fashioned doughnut should not disappear. Because of this, I decided to document my Mom's method of making homemade buttermilk doughnuts.

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

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

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

📖 Recipe

A tray of golden brown homemade buttermilk doughnuts with one deep fried doughnut broken in half to show the inside

Homemade Buttermilk Doughnuts

Shelby Law Ruttan
Mom's tried and true recipe over 50 years old, this vintage recipe will have your family begging for you to make them every weekend!
4.88 from 8 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 45 minutes
Cook Time 5 minutes
Refrigeration Time 30 minutes
Total Time 1 hour 20 minutes
Course Breakfast & Brunch
Cuisine American
Servings 36
Calories 194 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a blender, combine the sugar, eggs, vegetable oil, buttermilk, lemon juice, and vanilla.
  • In a large mixing bowl, sift 2 cups of flour with baking powder, baking soda, salt, and nutmeg.
  • Using a hand mixer, blend the wet and dry ingredients together until a sticky dough forms.
  • Gradually add the remaining 2 cups of flour to the dough until it becomes stiff and pliable.
  • Cover dough and place in refrigerator to chill up to 30 minutes.
  • Remove dough from refrigerator and pat down and out with floured hands until round and approximately 1" thick.
  • Cut out doughnuts with cutter and set aside on floured board.
  • Once doughnuts are cut, let rest while you prepare the vegetable shortening for frying.
  • Add shortening to a large frying pot and heat until 375 degrees.
  • Gently place doughnuts in hot grease. Once they go into the grease, they will sink, then float up to the top, with the hot oil bubbling around them.
  • Cook for approximately 2 minutes per side, until golden brown.
  • Be sure oil does not get too cool or too hot. Temperature should be maintained at 375 degrees.
  • Remove fried doughnuts from hot grease and transfer to a paper towel lined cookie sheet.
  • Let any excess oil drain from doughnut and cool at least 5 minutes before handling.

Nutrition

Serving: 1doughnutCalories: 194kcalCarbohydrates: 17gProtein: 2gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 12gCholesterol: 11mgSodium: 276mgSugar: 6g
Keyword Buttermilk Doughnuts, Fry Cake, Fry Cakes, Mom's Homemade Buttermilk Doughnuts
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Weekly Meal Plan 10

by Leave a Comment

Here is your free Weekly Meal Plan 10 for March 6 - 10. Each meal includes side dish recommendations, along with a beverage and dessert of the week along with weekend options.

Featured image for weekly meal plan 10.

Do you have any requests or special needs? If so, please let me know and I will do what I can to help!

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🍽️ Meal Planning and Prep Tips

I'm here to share with you recipes to make during the week that aren't hard to make and take little prep. Most feed 4 so if there are just 1 or 2 to feed, you may want to scale down and halve a recipe OR just make a couple of these and enjoy leftovers throughout the week.

Most of these recipes are easy to make in a short prep time to make meal prep easier on you!

Weekly Meal Plan

March 6

Featured Image for Tuna Noodle Casserole.

Light & Hearty Tuna Noodle Casserole

This low carb tortilla soup recipe is packed with vibrant flavors, made in one pot and ready in under 30 minutes!

March 7

Kimchi Burger Featured Image.

Kimchi Burger

This Kimchi Burger is packing flavor and you can enjoy it with a keto roll if you follow low carb. So delicious, you will just need a side of Air Fryer Frozen Green Beans for a complete meal.

March 8

Cashew Shrimp Stir Fry

This Cashew Shrimp Stir Fry easy to make and delicious with a side of Cauliflower Fried Rice.

March 9

Featured image for 4 cheese mac and cheese.

4 Cheese Mac and Cheese

This 4 Cheese Mac and Cheese is super easy and made right on the stove top. Serve it with Air Fried Hot Dogs and your favorite toppings.

March 10

Featured image for pizza toast.

Pizza Toast

This Friday make pizza night so simple the kids can make it themselves! Pizza Toast is made with a homemade pizza sauce and topped with your favorite toppings, and ready in just 10 minutes!

Dessert

Featured image for Blueberry Pound Cake.

Blueberry Pound Cake

This week enjoy this delicious Blueberry Pound Cake drizzled with a tangy citrus glaze.

Cocktail of the Week

Strawberry Mojito featured image.

Strawberry Mojito

This Strawberry Vodka Mojito is refreshing and delicious!

Weekend Brunch

Homemade Apple Fritters FI.

Homemade Apple Fritters

There is nothing better than a Homemade Apple Fritter, unless you are dunking it in a little bit of caramel sauce or maple syrup. This weekend, treat the family to this delicious brunch recipe.

Sunday Supper

One whole chicken that was cooked in an air fryer rotisserie with golden brown and crispy skin.

Rotisserie Chicken

It only takes an hour to cook this Air Fryer Rotisserie Chicken and it's a great main dish for Sunday Supper! Serve this Broccoli, Rice, and Cheese Casserole on the side and a slice of Pineapple Pie topped with a scoop of Homemade Vanilla Ice Cream for dessert.

Grumpy's Honeybunch Shopping List

Download Shopping List
Printable and downloadable grocery list.
You must use the category name, not a URL, in the category field.

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

When you make these recipes, 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!

Instant Pot Corned Beef

by Leave a Comment

I love this Instant Pot Corned Beef recipe, and it is my go to meal to feed my family on St. Patrick's Day! This beef recipe is a flat cut brisket cooked under high pressure topped with a combination of mustard seeds, coriander seeds, bay leaves and peppercorn. The end result is a juicy, delicious corned beef dinner the whole family will love.

Cooked sliced Corned Beef on a white plate.

❤️ Why you'll love it

Easy Instant pot recipe: as a fan of instant pot recipes, I love the short cooking time and the ease of cleanup an instant pot provides.

Short cook time: cook time is only 90 minutes, which is quite short for a tough cut of meat unless it is cooked in a slow cooker or boiled on the stove for over 4 hours.

Delicious recipe: this one-pot meal is a delicious recipe to serve the family and

Brisket in packaging, garlic cloves, beef broth concentrate.
Pouring beef broth over corned beef in instant pot.

🥘 Ingredients

Corned beef brisket with spice packet: you can buy this in grocery stores with the spices included or you can use pickling spices.

Water or Beef broth: the cooking liquid

Carrots: cut into chunks

Cabbage: cut into wedges

Potatoes: use your favorite potato, gold, white, or red potatoes all work in this recipe

Corned Beef Brisket on Instant Pot insert.

🔪 Instructions

  1. Place the beef brisket on a grate inside of the instant pot.
  2. Add 4 cups of water (or beef broth) to the instant pot and then top beef with spice packet.
  3. Cover instant pot with lid and lock. Set time for manual at 90 minutes.
  4. Once timer stops, do a quick release from the instant pot. Remove lid and transfer cooked corned beef to a cutting board and vent with aluminum foil.
  5. Add the carrots, potatoes, and cabbage wedges to the beef broth in the instant pot. Cover, seal, and set manual setting for 5 minutes.
  6. Once timer goes off, immediately release pressure and remove cooked veggies from the broth using a slotted spoon.
Raw Cabbage wedges, chunked carrots and potatoes.

🥄 Equipment

Instant Pot

Cutting board

Chef knife: for chopping vegetables and slicing the corned beef

Slotted spoon: for removing the cooked vegetables from the instant pot

Silicone sling lifter: to lift the cooked corn beef out of the instant pot.

🥫Storage

Refrigerate: store leftover corned beef and vegetables in an airtight container up to 5 days.

Freeze: store in airtight freezer safe containers up to 3 months.

Reheat: warm thawed leftovers in the microwave until warmed through.

Corned Beef Dinner

📖 Variations

  • Use whole radishes in place of potatoes for a lower carb version of boiled dinner.

💭 Tips

  • It takes time to build pressure on the instant pot, so account for the time that it takes to build that pressure into cook time.
  • Use caution when releasing pressure with the venting knob. Use a towel to turn the nob and if possible, set the pot near the stove and turn on the stove fan so the steam is suctioned upward and into the fan.
  • Don't be alarmed with the pink color of the brisket, this is due to the corning process, it does not mean the beef is not cooked.

🙋 FAQ's

What is corned beef?

Corned beef is the product of a special salt brine (also known as curing process) done to a flat brisket. It is cooked by boiling it with a seasoning packet.

Corned Beef Cabbage, Potatoes, and Carrots on a plate.

Corned Beef Cabbage Soup is another easy instant pot recipe and can be made with leftovers!

This Corned Beef Hash is a great recipe to make for breakfast served with fried or poached eggs.

The whole family will love this Instant Pot Pork Roast.

These Open Faced Reuben Sandwiches are a good way to use leftover corned beef.

My whole family loves these Easy Braised Short Ribs!

🍽 Serve with...

Serve with a side of Irish Soda Bread and a glass of Guiness!

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

📖 Recipe

Featured Image for Instant Pot Corned Beef

Instant Pot Corned Beef

Shelby Law Ruttan
Instant Pot Corned Beef is served with cooked cabbage wedges, carrots, and potatoes for a heart meal that is perfect to serve the whole family on St. Patrick's Day.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Pressure build time (approximate) 20 minutes
Total Time 2 hours
Course Main Dish
Cuisine Irish-American
Servings 6
Calories 533 kcal

Equipment

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Ingredients
  

  • 2½ pounds corned beef brisket
  • 4 cups water (or beef broth)
  • 1 tablespoon beef broth concentrate
  • 1 small cabbage , cut into wedges
  • 4 medium carrots , cut into chunks
  • 4 medium potatoes , peeled and quartered

Instructions
 

  • Place the beef brisket on a grate inside of the instant pot.
  • Add 4 cups of water and broth concentrate (or just use water) to the instant pot and then top beef with spice packet.
  • Cover instant pot with lid and lock. Set time for manual at 90 minutes. Once timer stops, do a quick release from the instant pot.
  • Remove lid and transfer cooked corned beef to a cutting board and vent with aluminum foil.
  • Add the carrots, potatoes, and cabbage wedges to the beef broth in the instant pot. Cover, seal, and set manual setting for 5 minutes.
  • Once timer goes off, immediately release pressure and remove cooked veggies from the broth using a slotted spoon.

Nutrition

Calories: 533kcalCarbohydrates: 37gProtein: 33gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 102mgSodium: 2374mgPotassium: 1487mgFiber: 6gSugar: 7gVitamin A: 6912IUVitamin C: 105mgCalcium: 98mgIron: 5mgNet Carbohydrates: 31g
Keyword Corned Beef Cabbage, Instant Pot Corned Beef
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pizza Toast

by 2 Comments

This Pizza Toast recipe is a great way to enjoy a delicious quick snack with your favorite pizza toppings without having to order pizza delivery! These quick pizzas are made in the air fryer and are perfect for lunch or after-school snack.

Overhead image of pizza toast with melted cheese and golden brown edges.
A quick and easy lunch idea with just a few simple ingredients and easy steps to make this pizza toast.

❤️ Why you'll love it

Easy recipe: it doesn't get any easier than these

Quick lunch: this recipe makes a quick lunch and perfect for those who love pizza.

Kid friendly: not only will kids love this easy pizza toast recipe, so will the whole family!

Ingredients for pizza toast.
Look for a thick cut sturdy bread to use for this pizza toast recipe as you need something that will hold up well to the toppings.

🥘 Ingredients

Toasted Bread: be sure to buy bread that is sturdy and thick so it will hold up to the pizza sauce and toppings.

Pizza sauce: I love this homemade pizza sauce recipe

Mozzarella cheese: I like to use part-skim mozzarella

Pepperoni: I prefer turkey pepperoni over regular pepperoni because it has less grease.

Fresh basil: optional but adds a touch of freshness and flavor.

Ingredients ready for assembly of the toast.
First toast the bread to prevent the sauce from making it soggy.
Tomato sauce layer on toasted bread.
1-2 tablespoons of sauce as per your preference.
The shredded mozzarella cheese layer.
Pre-shredded mozzarella works best here.
Step 5 of assembling the open faced sandwich.
I like turkey pepperoni, but mini pepperoni would be excellent on this pizza toast as well.
Just 4 simple steps to make an easy lunch!

🔪 Instructions

  1. Place a slice of toast on an air fryer tray. Spread 1-2 tablespoons pizza sauce on each slice of toast.
  2. Sprinkle ¼ cup of cheese on top of pizza sauce.
  3. Arrange each slice of toast with pepperoni, if desired.
  4. Place tray in air fryer and air fry for 5 minutes, until cheese is melted and beginning to brown.
  5. Remove pizza toasts from air fryer and sprinkle with fresh basil (if using).

🥄 Equipment

Air fryer, oven, or toaster oven

Tablespoon: for spreading the sauce over top of the toasted bread.

One slice of pizza toast with melty cheese and golden brown edges.

🥫Storage

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

Reheat: warm in the air fryer at 350 degrees for 3-5 minutes, until warm.

📖 Variations

  • You can substitute an English muffin, sourdough bread, french bread, or focaccia bread for the bread slices.
  • Use mini pepperoni to allow room for more of your favorite toppings.
  • Sprinkle pizza toast with crushed red pepper or grated parmesan cheese before serving.
Two slices of pizza toast on a wooden board.

💭 Tips

  • Bake these pizza toasts in the oven or toaster oven instead of the air fryer, just lightly toast the bread in the toaster, then place on a baking sheet with toppings and bake at 400 degrees for 10 minutes, or until cheese has melted and edges of toast are golden brown.

This is my go to recipe for homemade pizza dough.

Avocado Toast with smoked salmon and capers is one of our favorite breakfast or lunch treats.

I love these English Muffin Tuna Melts!

Pizza fans will love these Cheesy Garlic Pepperoni Roll Bites!

🍽 Serve with...

Serve pizza toast sprinkled with freshly grated parmesan cheese, fresh basil, and a green side salad topped with your favorite salad dressing.

A bite taken out of the open faced sandwich.

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

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

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

📖 Recipe

Featured image for pizza toast.

Pizza Toast

Shelby Law Ruttan
In just 10 minutes you can have this easy to make delicious pizza toast ready for lunch or as an afternoon snack. All you need is toasted bread and your favorite toppings!
5 from 5 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course lunch, Snack
Cuisine Italian-American
Servings 4
Calories 218 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Place a slice of toast on an air fryer tray. Spread 1-2 tablespoons pizza sauce on each slice of toast.
  • Sprinkle ¼ cup of cheese on top of pizza sauce.
  • Arrange each slice of toast with pepperoni, if desired.
  • Place tray in air fryer and air fry for 5 minutes, until cheese is melted and beginning to brown. Remove pizza toasts from air fryer and sprinkle with fresh basil (if using).

Nutrition

Calories: 218kcalCarbohydrates: 22gProtein: 14gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 31mgSodium: 605mgPotassium: 438mgFiber: 3gSugar: 5gVitamin A: 362IUVitamin C: 2mgCalcium: 225mgIron: 2mgNet Carbohydrates: 19g
Keyword Pizza Toast
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Homemade Corned Beef Hash and Eggs

by 2 Comments

This Homemade Corned Beef Hash recipe evokes many childhood memories of mom cooking up this hearty breakfast on a weekend morning. Full of crispy little bits of leftover corned beef, diced potatoes, peppers, and topped off with runny eggs and a side of buttered sourdough toast or english muffin.

Homemade Corned Beef Hash and Eggs in cast iron skillet.
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❤️ Why you'll love it

Simple recipe: the ingredients to make this hash recipe are already cooked, so the cooking time is fairly quick and an easy recipe to make.

Repurposes leftovers: it is a great way to use leftover corned beef the next day to get second delicious delicious meal out of one recipe!

Great breakfast: this is a hearty flavorful meal that will start the day off in a satisfying way!

Versatile: corn beef hash isn't just for breakfast! It makes a delicious lunch or dinner as well.

Hash ingredients in white bowls.

🥘 Ingredients

Corned beef: you can use leftover corned beef dinner ingredients, or you can buy the it at the deli counter (ask for thick cut) or use canned version of corned beef found in grocery stores.

Potatoes: the best potatoes, and my favorite is yukon golds, but any type of potato will work.

Vidalia or yellow onion: I prefer the sweetness of a vidalia, but yellow onion works just as good in this recipe.

Peppers: I used Shishito peppers in this particular recipe but you can use red or green bell pepper, and I think jalapeno pepper would be awesome

Large eggs:

Unsalted Butter: I prefer the flavor of butter, but if you prefer to use a healthier oil, extra virgin olive oil is a good substitute.

Corned Beef Hash ingredients in a cast iron skillet on the stove top.

🔪 Instructions

  1. In a large skillet over medium heat, melt 1½ tablespoons of butter until it begins to bubble. Add peppers and onions. Cook until translucent, about 5 minutes. Transfer sauteed onions mixture to a small bowl.
  2. Add remaining butter to the skillet and stir in corned beef and potato cubes.
  3. Fry corned beef mixture for 5 minutes, without stirring, until potatoes and beef are crispy and golden brown on the bottom.
  4. Stir hash and cook another 5 minutes.

Optional Egg

  1. If poaching the eggs with the hash, fluff up hash mixture and make 4 wells of hash in the skillet.
  2. Place 1 teaspoon butter in each well and then place 1 egg on top of the butter. Cover and cook over medium low heat until eggs have cooked to your preference.
  3. Alternatively, you can make a fried egg sunny side up in a separate skillet and serve it over the hash.
Eggs added to corned beef hash in the skillet for poaching.

🥄 Equipment

Cast Iron Skillet: or any heavy bottomed skillet is necessary to hold the heat and crisp up the ingredients.

Large spatula

Chef knife

Cutting board

🥫Storage

Refrigerate: store leftover hash in an airtight container in the fridge up to 5 days.

📖 Variations

  • Make sweet potato hash by substituting cooked sweet potatoes for the gold potato.

💭 Tips

  • If you don't have leftover potatoes, I highly recommend cooking them before using them in this recipe. Raw potatoes hold moisture and moisture will make this breakfast hash soggy.
  • Don't be tempted to stir the hash, keep it over a medium-high heat and allow it to cook and get browned on the bottom of the hash.
  • If you want super crispy hash, poach your eggs separately. You do have to put a lid over the skillet if you poach your eggs on top of the hash. This will cause some steam that will prevent your hash from being as crispy as it could be.
Cooked Homemade Corned Beef Hash and Eggs with steam coming out of hot cast iron skillet.

🙋 FAQ's

Is Corned Beef Hash an Irish Recipe?

You may be surprised to learn that corned beef is not Irish! However it is an Irish-American tradition in the US that is often served on St. Patrick's day or the day after.

What is hash?

Corned beef is a salt-cured beef product, and is something usually purchased right at your grocer's deli. Or, you can also buy it in a can. However, you can also make your own corned beef with brisket from scratch.

Homemade Corned Beef Hash topped with a runny egg.

Skillet Home Fries are another of mom's delicious recipes.

Bacon lovers will love Cheesy Bacon Home Fries.

This Taco Pie is made with hash browns, ground beef, and packed with taco flavor.

Corned Beef and Cabbage Soup is made in the instant pot with incredible flavor.

🍽 Serve with...

Serve has with a runny yolk egg topped with salt and black pepper to taste and a side of buttered toast.

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

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

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

📖 Recipe

Featured image for Corned Beef Hash recipe.

Homemade Corned Beef Hash and Eggs

Shelby Law Ruttan
Crispy bits of potato and corned beef come together with onions and peppers make this homemade skillet meal pure comfort food.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4
Calories 490 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 cups diced cooked potatoes
  • ½ cup diced red pepper
  • ½ cup diced shishito peppers
  • ⅓ cup diced onion
  • 2 cups cooked corned beef , diced
  • 3 tablespoons butter , divided
  • 4 large eggs

Instructions
 

  • In a large skillet over medium heat, melt 1½ tablespoons of butter until it begins to bubble. Add peppers and onions. Cook until translucent, about 5 minutes. Transfer sauteed onions mixture to a small bowl.
  • Add remaining butter to the skillet and stir in corned beef and potato cubes. Fry corned beef mixture for 5 minutes, without stirring, until potatoes and beef are crispy and golden brown on the bottom. Stir hash and cook another 5 minutes.
  • Optional Egg: If poaching the eggs with the hash, fluff up hash mixture and make 4 wells of hash in the skillet. Place 1 teaspoon butter in each well and then place 1 egg on top of the butter.
  • Cover and cook over medium low heat until eggs have cooked to your preference.Alternatively, you can make a fried egg sunny side up in a separate skillet and serve it over the hash.

Nutrition

Calories: 490kcalCarbohydrates: 26gProtein: 26gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 272mgSodium: 1685mgPotassium: 980mgFiber: 4gSugar: 3gVitamin A: 1118IUVitamin C: 84mgCalcium: 57mgIron: 4mgNet Carbohydrates: 21g
Keyword corned beef hash, corned beef hash and eggs, homemade corned beef hash, homemade corned beef hash and eggs
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Irish Cream Pound Cake

by 48 Comments

Irish Cream Pound Cake has a firm, close crumb and is studded with mini chocolate chips. This decadent pound cake recipe has the incredible flavors of Baileys Irish Cream liqueur baked right in! It goes great with a cup of coffee, making it the perfect after dinner dessert.

A slice of irish cream pound cake on a white plate.

❤️ Why you'll love it

Boozy Bundt Cake: everyone loves boozy bundt cakes, and this irish cream bundt cake recipe is packed with flavor baked right in!

Holiday dessert: this Irish cream pound cake is delicious St. Patrick's day food and makes the perfect Leprechaun trap!

Easy to make: this fluffy cake is made in 4 easy steps with delicious results.

Ingredients for Irish Cream Pound Cake.

🥘 Ingredients

As an Amazon Associate I earn from qualifying purchases.

Semi-sweet mini chocolate chips

Cake flour

Baking powder

Salt

Cream cheese

Unsalted butter

Granulated sugar

Brown sugar

Vanilla extract

Large eggs

Bailey's Irish cream liqueur

Non-stick baking spray

Powdered sugar

Sugar cream cheese and butter mixture combined until creamy.
Step 1: cream butter and sugar
Pound cake batter in a mixing bowl.
Step 2: add eggs, flour, and liquids.
Mini chocolate chips tossed with cake flour on top of cake batter.
Step 3: fold in chocolate chips
Pound cake batter in bundt pan before smoothing top.
Step 4: pour batter and bake.
4 easy steps for the perfect pound cake recipe!

🔪 Instructions

  1. Preheat oven to 325°. Spray bundt pan with baking spray.
  2. Combine chocolate chips and 1 teaspoon flour in a small bowl, tossing to coat. Set aside.
  3. Place flour in a medium bowl. Using a whisk, blend together flour, baking powder, and salt. Set aside.
  4. Place cream cheese and butter in a large bowl. Using a hand mixer on medium speed, blend for 5 minutes, until creamy. Ues a rubber scraper to periodically scrape down the sides of the bowl.
  5. Add granulated sugar, brown sugar, vanilla extract and continue to mix until well combined.
  6. Add eggs, 1 at a time; beating well after each addition. Beat on high speed 1 minute.
  7. With mixer on low, flour mixture and irish cream alternately to wet ingredients, beginning and ending with dry ingredients. Mix well after each addition.
  8. Using a large rubber spatula or wooden spoon, fold in chocolate chips.
  9. Pour batter into prepared pan. Using the back of a spoon, smooth the top cake batter evenly.
  10. Bake for 60 minutes or until a wooden pick inserted in center comes out with just a few crumbs.
  11. Cool 15 minutes on a wire rack. Remove from pan and cool completely on wire rack. Sift powdered sugar over top of the cooled pound cake if desired.
Irish Cream Pound Cake batter in bundt pan with smoothed top.
Tip: use the back of a spoon to smooth out the cake batter in the bundt pan.

🥄 Equipment

Electric mixer

Bundt pan

Large rubber scraper

Mixing bowls

🥫Storage

Room temperature: store cake in an airtight container up to 5 days.

Freeze: store in a freezer safe airtight container up to 3 months.

Overhead image of baked pound cake in bundt pan on cooling rack.
Cool pound cake for at least 10 minutes, then invert pan to release and cool completely on wire rack.

📖 Variations

  • Drizzle the top of the cake with a chocolate ganache.
  • Make a Baileys glaze to cover the top of the cake.

💭 Tips

  • For best results in creaming the fats, be sure butter and cream cheese are at room temperature. You can speed the process along by using the microwave on the soften setting.
  • Be sure to stir the cake flour, then lightly spoon into dry measuring cups and level with a knife. Do not tap the cup, you do not want to pack the flour.
  • Only cool the cake in the bundt pan for 10-15 minutes. Do not cool the cake completely in the bundt pan as it will stick, making the cake difficult to remove.
Seasonal image of cake with shamrock napkin.
Serve dusted with powdered sugar

Everyone loves this Blueberry Pound Cake with Citrus Glaze

These Baileys Brownies are made with Baileys Irish Cream, fudgy, and decadent!

A chocolate martini made with Baileys Irish Cream is a delicious dessert drink for adults.

If you love boozy cakes, then this Chocolate Kahlua Bundt Cake is a must try!

🍽 Serve with...

Serve Irish cream pound cake sprinkled with powdered sugar or topped with ice cream and drizzle a couple tablespoons of irish cream over top!

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

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

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

📖 Recipe

Featured image for Irish Cream Pound Cake.

Irish Cream Pound Cake

Shelby Law Ruttan
Baileys Irish Cream Bundt Cake is a decadent pound cake studded with mini chocolate chips with the flavors of irish cream baked right in.
5 from 3 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Desserts
Cuisine American
Servings 16
Calories 326 kcal

Equipment

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Ingredients
  

Instructions
 

  • Preheat oven to 325°. Combine chocolate chips and 1 teaspoon flour in a small bowl, tossing to coat.
  • Lightly spoon remaining cake flour into dry measuring cups and level with a knife. Using a whisk, blend together flour, baking powder, and salt. Set aside.
  • Place cream cheese and butter in a large bowl. Using a hand mixer on high speed, blend for 5 minutes, until creamy. Add granulated sugar, brown sugar, and vanilla and continue to mix until well combined.
  • Add eggs, 1 at a time; beating well after each addition. Beat on high speed 1 minute.
  • With mixer on low, add flour mixture and irish cream alternately to wet ingredients, beginning and ending with flour mixture. Mix well after each addition.
  • Using a large rubber spatula or wooden spoon, fold in chocolate chips.
  • Pour batter into a 12-cup Bundt pan coated with baking spray. Bake for 60 minutes or until a wooden pick inserted in center comes out with just a few crumbs.
  • Cool 15 minutes on a wire rack. Remove from pan and cool completely on wire rack. Sift powdered sugar over cake if desired.

Nutrition

Calories: 326kcalCarbohydrates: 48gProtein: 6gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 51mgSodium: 246mgPotassium: 105mgFiber: 1gSugar: 31gVitamin A: 271IUCalcium: 76mgIron: 1mgNet Carbohydrates: 47g
Keyword Irish Cream Pound Cake
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Chipotle Honey Vinaigrette

by Leave a Comment

This copycat chipotle honey vinaigrette brings a bold, smoky sweetness to your plate with just a handful of pantry staples. Whether you're drizzling it over a salad, spooning it onto a burrito bowl, or using it as a dip, this dressing is zesty, golden, and full of flavor.

Glass jar filled with vibrant orange chipotle honey vinaigrette sitting on a textured cloth napkin, with a spoon resting beside it and a bright, blurred window scene in the background.

Inspired by the same flavors that make my Honey Chipotle Chicken so irresistible, this vinaigrette is just as good made from scratch at home. I love keeping a jar of it in the fridge for weekday salads or to spice up roasted veggies or sandwiches.

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Why You'll Love Chipotle Honey Vinaigrette

Simple ingredients: everything you need is likely already in your pantry.

Big flavor: smoky, spicy, sweet, and tangy all in one spoonful!

Versatile: perfect for salads, wraps, grilled meats, and even as a dipping sauce.

Overhead view of nine small bowls on a light gray textured surface, each labeled with a different ingredient for chipotle honey vinaigrette. The bowls contain olive oil, oregano, honey, red wine vinegar, fresh garlic, chipotle peppers, black pepper, salt, and are arranged neatly for a recipe preparation.

Key Ingredients

Chipotle peppers in adobo sauce: adds smoky heat and depth.

Red wine vinegar: balances the richness with acidity.

Honey: brings natural sweetness to mellow out the heat.

Extra virgin olive oil: provides body and rich texture.

Fresh garlic: adds a savory, punchy flavor.

Dried oregano: a warm herbal note that rounds everything out.

Salt and black pepper: enhances all the other flavors.

Overhead view of a glass jar filled with bright orange sauce placed on a light-colored textured surface with part of a striped cloth underneath.

Substitutions and Variations

Ingredient swaps:

  • Brown sugar or maple syrup can replace honey if needed
  • Use avocado oil in place of olive oil.
  • Lime juice can be swapped for red wine vinegar for a citrusy twist.

Variations:

  • Increase chipotles for more heat.
  • Add an extra tablespoon of honey if you like it sweeter.
  • Toss in a pinch of cumin or smoked paprika for extra smokey flavor.

Top Tips for Success

  • Start with one chipotle pepper and taste before adding more. It can get spicy fast.
  • Blend on high for a full 60 seconds to ensure a creamy, emulsified dressing, being sure to scrape down the sides with a rubber scraper about halfway through.
  • Let it chill at least 30 minutes before serving to let the flavors develop.

Storage

Refrigerate in a tightly sealed jar or container for up to 1 week.

Do not freeze as the emulsion will break.

Overhead view of a glass jar filled with bright orange sauce placed on a light-colored textured surface with part of a striped cloth underneath.

Serving Suggestions

This Chipotle Honey Vinaigrette is delicious drizzled over grilled shrimp tacos, roasted veggies, or even spooned onto avocado toast. It's also great in wraps, breakfast burritos, or as a bold dressing for your everyday tossed salad.

More Recipes You'll Love

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

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

📖 Recipe

Chipotle Honey Vinaigrette

Shelby Law Ruttan
Smoky and sweet Chipotle Honey Vinaigrette is a quick and easy copycat recipe that brings big flavor to salads, sandwiches, and more!
No ratings yet
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Total Time 10 minutes
Course condiment
Cuisine Tex-Mex
Servings 16
Calories 139 kcal

Equipment

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Ingredients
  

Instructions
 

  • Place chipotle peppers, red-wine vinegar, honey, olive oil, minced garlic, oregano, salt, and pepper in a blender.
  • Blend on high speed for 60 seconds until ingredients are smooth.
  • Transfer vinaigrette to a mason jar and seal tight. Refrigerate.

Nutrition

Serving: 2tablespoonsCalories: 139kcalCarbohydrates: 5gProtein: 0.1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 74mgPotassium: 10mgFiber: 0.3gSugar: 4gVitamin A: 3IUVitamin C: 0.2mgCalcium: 4mgIron: 0.2mgNet Carbohydrates: 5g
Keyword Chipotle Honey Vinaigrette
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Blueberry Pound Cake with Citrus Glaze

by Leave a Comment

This Blueberry Pound Cake is a fruity take on an old fashioned pound cake. Bursting with juicy blueberries and a fresh citrus glaze, this is a great recipe to serve the next time you have guest over for dinner!

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

Simple ingredients: it is an easy recipe with basic baking ingredients you probably already have on hand.

Blueberry fans: studded with sweet blueberries, this is a good pound cake to make for the blueberry lover.

Great texture and flavor: this pound cake has the texture of a traditional pound cake with a close tight crumb packed with buttery flavor.

Ingredients for blueberry pound cake.
This pound cake recipe uses simple ingredients you probably already have on hand!

🥘 Ingredients

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

Please see the recipe card for full ingredient list and instructions

Granulated sugar

Unsalted butter and cream cheese: these both will need to be at room temperature, so they will mix together without lumps.

Large eggs

Vanilla extract

All-purpose flour

Baking powder

Baking soda

Salt

Fresh Blueberries

Greek yogurt

Citrus fruit: use either lemons, limes, or orange. For this particular recipe I made a lemon glaze, but any citrus fruit works here.

Creamed butter, cream cheese, and sugar in a mixing bowl.
Cream together fats and sugar.
Pound cake batter before folding in blueberries.
Alternately add flour mixture and yogurt.
Flour dusted blueberries on top of cake batter.
Add flour dusted blueberries to batter.
Cake batter in bundt pan.
Pour batter into prepared pan to bake.
Just 4 easy steps to bake this delicious pound cake full of juicy sweet blueberries!

🔪 Instructions

  1. Pre heat oven to 350 degrees F.
  2. In a large bowl, using an electric mixer on medium speed, cream butter, cream cheese, and sugar for 5 minutes, or until smooth and creamy. Scrape the sides of the bowl periodically while mixing to ensure all ingredients are blended.
  3. Add the eggs, egg white, 1 at a time, beating well after each addition. Add the vanilla extract and mix until combined.
  4. Combine 2 tablespoons of the flour and the blueberries in a small bowl; toss well.
  5. In a medium bowl, combine the remaining flour, baking powder, baking soda, and salt. Add the flour mixture to the sugar mixture alternately with the yogurt, beginning and ending with dry ingredients.
  6. Fold in the blueberry mixture. Pour cake batter into a 10-inch bundt cake pan prepared pan. Using the back of a tablespoon, gently smooth the top of the cake to even it out.
  7. Bake at 350° for 1 hour, or until a cake tester inserted in center comes with just a few crumbs that cling and top is golden brown.
  8. Cool the cake in the pan on a wire rack for 10 minutes; remove from pan. Combine the powdered sugar and lemon juice in a small bowl. Drizzle over warm cake.
Overhead shot of baked blueberry pound cake.
When done cake will have a golden brown top and just a few crumbs on a cake tester.
Side view of baked cake in bundt pan.
Cool cake 10 minutes before removing from pan.

🥄 Equipment

Bundt pan: this is a tube pan that is circular and has a hole in the center of the pan.

Mixing bowls

Electric mixer: I highly recommend an electric mixer for best results. A stand mixer can also be used.

Large rubber scraper: for scraping down the sides of the pan and folding the blueberries into the batter.

Whole cake cooling on a wire rack.
Whole cake on wire rack with glaze dripping down side of cake.
While cake is still warm, pour over top of the cake. Use aluminum foil or parchment paper to set beneath the wire rack to catch any drips from the icing.

🥫Storage

Room temperature: cake can be store in an airtight container on the counter top up to 4 days.

Freezer: store in an airtight freezer safe container up to 3 months.

📖 Variations

  • Substitute frozen blueberries for the fresh blueberries, be sure they are not thawed out, use them frozen.
  • Use lemon or almond extract in place of vanilla extract.
  • Sour cream can be substituted for the greek yogurt
Sliced pound cake on a plate with the whole cut cake blurred in the background.

💭 Tips

  • Place a piece of aluminum foil or parchment paper beneath the wire rack to catch any drips from the glaze.
  • Flour does not need to be sifted; just stir with a spoon and lightly spoon flour into the measuring cup and level off the handle of the spoon. Don't tap cup, or pack flour.
  • When mixing flour into the wet ingredients, be sure to mix on low speed to prevent flour from flying out of the bowl.

Blueberry fans will love these Soft Blueberry Cookies with Lemon Glaze!

This low carb recipe for Lemon Pound Cake has intense lemon flavor.

This Blueberry French Toast Casserole is perfect for Sunday brunch.

Lime fans will love this Key Lime Pound Cake!

Cherry Pound Cake with Lime Glaze is another delicious fruit studded treat.

Berries with Ginger Lime Dressing make a delicious fresh side dish or dessert.

Orange Blueberry Muffins are a citrus berry match made in heaven!

🍽 Serve with...

Serve this classic dessert with a cup of hot coffee, tea, or scoop of vanilla ice cream.

Up close image of blueberry pound cake on a white plate.

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

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

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

📖 Recipe

Featured image for Blueberry Pound Cake.

Blueberry Pound Cake

Shelby Law Ruttan
Fresh blueberries stud this buttery cake with a light lemon glaze. This delicious blueberry pound cake is perfect for the blueberry lover in your life!
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 16
Calories 290 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Pre heat oven to 350 degrees F.
  • In a large bowl, using an electric mixer on medium speed, cream butter, cream cheese, and sugar for 5 minutes, or until smooth and creamy. Scrape the sides of the bowl periodically while mixing to ensure all ingredients are blended.
  • Add the eggs, egg white, 1 at a time, beating well after each addition. Add the vanilla extract and mix until combined.
  • Combine 2 tablespoons of the flour and the blueberries in a small bowl; toss well.
  • In a medium bowl. Combine the remaining flour, baking powder, baking soda, and salt. Add the flour mixture to the sugar mixture alternately with the yogurt, beginning and ending with dry ingredients.
  • Fold in the blueberry mixture. Pour cake batter into a 10-inch bundt cake pan prepared pan. Using the back of a tablespoon, gently smooth the top of the cake to even it out.
  • Bake at 350° for 1 hour, or until a cake tester inserted in center comes with just a few crumbs that cling and top is golden brown.
  • Cool the cake in the pan on a wire rack for 10 minutes; remove from pan. Combine the powdered sugar and lemon juice in a small bowl. Drizzle over warm cake.
  • Serve warm if desired.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 50gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 53mgSodium: 179mgPotassium: 89mgFiber: 1gSugar: 31gVitamin A: 275IUVitamin C: 2mgCalcium: 49mgIron: 1mgNet Carbohydrates: 49g
Keyword Blueberry Pound Cake
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Weekly Meal Plan 9

by Leave a Comment

Here is your free Weekly Meal Plan 9 for February 27 - March 3. Each meal includes side dish recommendations, along with a beverage and dessert of the week along with weekend options.

Featured image for weekly meal plan #9.

Do you have any requests or special needs? If so, please let me know and I will do what I can to help!

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🍽️ Meal Planning and Prep Tips

I'm here to share with you recipes to make during the week that aren't hard to make and take little prep. Most feed 4 so if there are just 1 or 2 to feed, you may want to scale down and halve a recipe OR just make a couple of these and enjoy leftovers throughout the week.

Most of these recipes are easy to make in a short prep time to make meal prep easier on you!

Weekly Meal Plan

February 27

Featured image for shrimp tortilla soup.

Spicy Shrimp Tortilla Soup

This low carb tortilla soup recipe is packed with vibrant flavors, made in one pot and ready in under 30 minutes!

February 28

Grilled Reuben Burgers featured image.

Grilled Reuben Burgers

If you've got sunshine, then definitely make these Grilled Reuben Burgers. If not, then make the air fried hamburgers and go from there! Either way, this is a winning burger! Serve with a side of chips or potato salad.

March 1

Oven baked haddock on a plate with a lemon wedge.

Oven Baked Haddock

This is a super easy haddock recipe is ready in just a short time but still packed with flavor. Serve with a side of air fried asparagus or air fryer frozen green beans.

March 2

Thai Peanut Chicken Noodles

Instead of ordering doordash, make your own thai chicken noodle recipe this week! Serve with air fryer egg rolls and/or these crab rangoon!

March 3

Air Fryer Hawaiian Pizza Featured Image

Air Fryer Hawaiian Pizza

It's Friday nite pizza night and I love this Hawaiian Pizza recipe!! The air fryer makes it super easy, and if you aren't a hawaiian pizza fan, make the recipe but use your favorite toppings!

Dessert

Cherry Banana Bread

Make a couple loaves of Cherry Banana Bread on prep day and be prepared to be satisfied throughout the week. This quick bread is just as good as any dessert!

Cocktail of the Week

Frozen Strawberry Daiquiri

This Frozen Strawberry Daiquiri is my very favorite adult beverage and with it being strawberry season, why not enjoy one this weekend!

Weekend Brunch

Featured image for Lemon Mascarpone Muffins.

Lemon Mascarpone Muffins

Make these Lemon Mascarpone Muffins a part of your brunch this weekend. They are packed with lemon flavor that everyone will love. Serve with a side of eggs, Mom's Skillet Home Fries, and a glass of OJ.

Sunday Supper

Featured image for Air Fryer Turkey Tenderloins.

Air Fryer Turkey Tenderloin

This Air Fryer Turkey Tenderloin comes out so juicy and delicious! Serve it with Garlic Browned Butter Mashed Cauliflower and Air Fryer Bacon Wrapped Asparagus. For dessert, try this delicious Key Lime Pie recipe!

Grumpy's Honeybunch Shopping List

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Printable and downloadable grocery list.
You must use the category name, not a URL, in the category field.

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

When you make these recipes, 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!

Low Carb Shrimp Tortilla Soup

by 6 Comments

This Shrimp Tortilla Soup is a one-pot meal ready to serve in under 30 minutes. It is the perfect low-carb solution for busy weeknights when you want a healthy, protein packed dinner.

A bowl of shrimp tortilla soup topped with tortilla chips, lime, cilantro, avocado, and jalapenos.

I love how the broth is infused with zesty lime and smoky chipotle. It adds an incredible flavor explosion in every bite. I honestly can't get enough of its spicy warmth, and I know it will become a favorite in your kitchen!

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Why You'll Love Shrimp Tortilla Soup

Low Carb: this Shrimp Tortilla Soup is my favorite way to enjoy comfort food without the guilt. It is hearty and satisfies those spicy cravings with only 7 net carbs per serving.

Comfort food: the smoky warmth of the broth always makes me feel so cozy on a chilly evening. I promise your tastebuds will be begging for another bowl of this delicious soup!

One Pot Meal: I love that this entire dinner is ready in under 30 minutes with almost no cleanup. You get that slow-simmered homemade taste without spending all night standing over the stove.

Key Ingredients for Spicy Shrimp Soup

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

Soup ingredients in individual bowls to include marinara sauce, diced carrots, onions, celery, mushrooms, peppers, raw shrimp, butter, and spices.
  • Mushrooms: the low carb hero of the dish, providing a "meaty" texture and earthy flavor in place of traditional black beans.
  • Chipotle chili powder: this is where that signature "vibrant flavor" comes from, adding a deep, smoky heat that defines the soup.
  • Rao's Homemade Marinara Sauce: using this high-quality sauce is a great shortcut that provides rich, savory tomato base without added sugars.
  • Raw medium shrimp: these cook quickly (in under 30 minutes!) and serve as a lean, high-protein star that keeps the meal light.
  • Fresh lime juice: adding this at the very end brightens all the smoky spices and gives the broth that authentic, zesty finish.

Low Carb Substitutions for Shrimp Tortilla Soup

  • The protein: if you are out of shrimp, you can try using precooked shredded chicken or even firm tofu cubes.
  • The healthy fat: you can easily swap the ghee for extra virgin olive oil if you prefer a plant-based fat source.
  • The broth: if you don't have chicken broth, homemade shrimp stock adds an even deeper ocean flavor.

Veggies being sauteed in a large pot.

Variations for Shrimp Tortilla Soup

  • Creamy chipotle version: Stir in a few tablespoons of heavy cream or full fat coconut milk at the very end. This creates a richer version that perfectly balances the smoky heat.
  • Green chili twist: Alternatively, you can swap the marinara and chipotle powder for a jar of salsa verde and diced green chilies. This change creates a bright, tangy verde style shrimp soup.
  • Zesty Tex-Mex style: Add a tablespoon of taco seasoning and a splash of tomato juice to the base. This gives the broth a deeper, more traditional Tex-Mex chili-lime flair.

My Top Tips for Low Carb Soup

  • Crispy Low Carb Strips: slice low carb or zero carb flour or corn tortillas into thin strips and flash-fry them until they are golden brown.
  • Maximize flavor: don't toss those shrimp shells! Use them to simmer a quick homemade shrimp stock to use as your base for a much deeper, richer seafood flavor.
  • Tender shrimp: add your shrimp at the very end and only simmer until they just turn pink. This keeps them tender and juicy instead of rubbery.
Spicy Shrimp Tortilla Soup topped with avocado, tortilla chips, jalapeno, a lime wedge and cilantro.

Serve With...

Pair this zesty soup with low carb buffalo shrimp quesadillas or shrimp enchiladas (made with low carb tortillas) for a hearty low-carb Mexican feast. For a lighter side, a Spanish Cauliflower Rice or a fresh green salad with lime vinaigrette complements the smoky chipotle flavors.

How to Store

Store any leftover soup in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months. When you are ready to serve, simply reheat the thawed soup on low heat in a large saucepan until it is warmed through.

More Mexican Inspired Favorites

If you enjoyed this recipe, you might also love my hearty Beef Enchilada Soup for a rich, beefy alternative. For more quick weeknight wins, try my Easy Green Chicken Enchiladas, Chipotle Shrimp Tacos, or this flavorful Chicken Taco Soup.

I really hope you love this soup! If you give it a try, please leave a ⭐⭐⭐⭐⭐ rating and a comment below. I love hearing from you and it helps other readers so much.

As always, I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!

📖 Recipe

Featured image for low carb spicy shrimp tortilla soup.

Shrimp Tortilla Soup

Shelby Law Ruttan
This Low Carb Shrimp Tortilla Soup is a total flavor explosion that's ready in just 20 minutes. It's packed with zesty lime, smoky chipotle, and tender shrimp, making it the perfect one-pot meal for a busy weeknight.
5 from 2 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Mexican
Servings 4 servings
Calories 321 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the Soup:

Toppings (Optional)

  • 1 avocado diced
  • ½ cup cilantro chopped
  • ½ cup red cabbage shredded
  • Jalapeno slices
  • Lime wedges

Instructions
 

  • In a large soup pot, melt ghee over medium high heat.
  • Add onion, celery, carrots, and mushrooms to ghee and cook about 5 minutes, until vegetables are translucent and mushrooms have released their water.
  • Sprinkle cumin, chili, chipotle, and garlic powder over vegetables and stir to combine.
  • Add chicken broth and Rao's Homemade Marinara Sauce to vegetables. Cover and let simmer about 5 minutes.
  • Add shrimp and lime juice. Stir to combine. Cover soup pot and simmer 5-7 minutes.
  • Serve hot with desired toppings.

Notes

  • This recipe makes a large volume of soup. The nutrition information is calculated for 4 servings for a main dish but can also serve up to 6 people as an appetizer. Net Carbs: 7
  • Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.

Nutrition

Calories: 321kcalCarbohydrates: 13gProtein: 36gFat: 18gSaturated Fat: 2gCholesterol: 179mgSodium: 800mgFiber: 6gSugar: 5gNet Carbohydrates: 7g
Keyword low carb shrimp tortilla soup, shrimp soup, Shrimp Tortilla Soup, soup, spicy tortilla soup, tortilla soup
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Lemon Mascarpone Muffins

by 11 Comments

These Lemon Mascarpone Muffins are simple, delicious and full of lemon and cheese flavor with a tender crumb that is soft but still holds together well. It is a great way to start off the day with a burst of bright lemony flavors.

Hero image for Lemon Mascarpone Muffins.
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❤️ Why you'll love it

Portable: these are a great option for a delicious, quick and easy breakfast on the go.

Intense Lemon: lemon fans will love the perfect balance of sweet, tart, and creamy cheese flavors.

Perfect snacking: these muffins have more protein than a regular muffin and are a great snack option.

Lemon cut in half with citrus reamer behind it.

🥘 Ingredients

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All-purpose flour

Granulated sugar

Baking powder

Salt

Mascarpone cheese

Olive oil

Lemon extract

Fresh lemons: for the juice and zest.

Large Eggs

Homemade Lighter Lemon Curd
The juice and zest of fresh lemons intensifies the flavors in this delicious muffin recipe!

🔪 Instructions

  1. Preheat oven to 375° F. Line muffin pans with paper liners.
  2. Whisk the flour, sugar, baking powder and salt together in a large bowl. Set aside.
  3. Using a hand held mixer, using another large bowl, blend the mascarpone cheese, olive oil, lemon rind, lemon extract, lemon juice, and egg together until well blended.
  4. Gradually add the water and blend on low speed until well combined.
  5. Gradually add the flour mixture to the cheese mixture and mix with hand mixer until just combined.
  6. Divide batter evenly between 18 muffin cups. Sprinkle with sanding sugar if desired.
  7. Bake 16-18 minutes or until a toothpick comes out clean after inserted into center of muffin.
  8. Remove from oven and cool completely on a wire rack.

🥄 Equipment

Large bowl

Electric mixer

Muffin pan

Rubber scraper

🥫Storage

Room temperature: not recommended.

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

Freeze: store in a freezer safe container up to 3 months.

📖 Variations

  • Stir in ½ cup mini lemon flavored chips.
  • Dust with powdered sugar before serving or drizzle with a lemon glaze.
  • Add 1 cup blueberries to the muffin batter.
  • Substitute cream cheese or whole milk ricotta cheese for the mascarpone.
Lemon Mascarpone Muffins

💭 Top Tips

  • Be sure to allow these lemon muffins to cool completely before removing from the muffin pan. They are fragile and will fall apart if warm.

These Cheesecake Stuffed French Toast Sliders make any weekend brunch special!

Macerated Berries with Mascarpone Cream make a lovely finish to any meal.

If you are looking for a dessert without sugar, this Keto Tiramisu is sure to make your palate happy!

🍽 Serve with...

Serve muffins spread with lemon curd.

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

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

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

📖 Recipe

Featured image for Lemon Mascarpone Muffins.

Lemon Mascarpone Muffins

Shelby Law Ruttan
A sweet breakfast muffin bursting with lemon and cheese flavor. Excellent served with lemon curd!
4.80 from 5 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Course Breakfast
Cuisine American
Servings 18
Calories 164 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 375° F. Line muffin pans with paper liners.
  • Whisk the flour, sugar, baking powder and salt together in a large bowl. Set aside.
  • Using a hand held mixer, using another large bowl, blend the mascarpone cheese, olive oil, lemon rind, lemon extract, lemon juice, and egg together until well blended.
  • Gradually add the water and blend on low speed until well combined.
  • Gradually add the flour mixture to the cheese mixture and mix with hand mixer until just combined.
  • Divide batter evenly between 18 muffin cups. Sprinkle with sanding sugar if desired.
  • Bake 16-18 minutes or until a toothpick comes out clean after inserted into center of muffin.
  • Remove from oven and cool completely on a wire rack.

Nutrition

Calories: 164kcalCarbohydrates: 18gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 23mgSodium: 103mgPotassium: 19mgFiber: 0.4gSugar: 8gVitamin A: 192IUVitamin C: 1mgCalcium: 55mgIron: 1mgNet Carbohydrates: 18g
Keyword Lemon Mascarpone Muffins
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Zucchini Mushroom Quiche

by Leave a Comment

This Zucchini Mushroom Quiche is a light and flavorful dish that works perfectly for breakfast, brunch, or a meatless dinner. Roasted zucchini, mushrooms, and onions bring a savory depth of flavor, while sharp cheddar cheese gives it just the right amount of richness.

Whole zucchini mushroom quiche baked in a scalloped ceramic dish with a browned top.

This is one of those recipes I love making when I have fresh zucchini on hand,. It feels comforting and wholesome without being heavy. It reminds me of the vegetable bakes my mom used to make, only this one is a little easier and more flexible.

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Why You'll Love This Recipe

Simple prep: easy to throw together with just a few steps.

Fresh flavors: roasting the vegetables first brings out a natural sweetness and adds extra flavor.

Versatile dish: perfect for breakfast, lunch, or dinner, and a great way to use seasonal zucchini.

Key Ingredients for Vegetable Quiche

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

Ingredients for quiche recipe to include: zucchini, eggs, cheddar cheese, garlic salt, mushrooms, onion, flour, and baking powder.
  • Zucchini: sliced and roasted for a tender, slightly sweet base.
  • Onion: brings mild sweetness and depth to the quiche.
  • Mushrooms: add earthy flavor and pair beautifully with the cheese.
  • Eggs: the foundation of the quiche, binding everything together.
  • Sharp Cheddar cheese: melts into the eggs for a rich and cheesy flavor.
  • All purpose flour: aids in creating an invisible crust around the quiche.

Ingredient Substitutions

  • Use Monterey Jack or Gruyere cheese instead of cheddar for a different flavor profle.
  • Swap yellow squash for zucchini if that's what you have on hand.
  • Try green onions instead of chopped onion for a milder taste.
Roasted zucchini, onions, and mushrooms arranged in a pie dish.

Variations on Zucchini Mushroom Quiche

  • Spinach and zucchini quiche: add a handful of fresh spinach leaves before baking.
  • Zucchini bacon quiche: stir in some cooked bacon crumbles for extra flavor.
  • Gluten free quiche: use a gluten-free flour blend in place of all purpose flour.

Tips for the Perfect Egg Quiche

  • Whisk well: make sure the eggs are beaten until smooth for a tender texture.
  • Don't skip roasting: roasting the veggies keeps them from watering down the quiche and adds deep flavor.
  • Cool before slicing: allowing the quiche to rest for 10 minutes makes for cleaner slices.
Slice of roasted zucchini mushroom quiche on a plate showing creamy vegetable filling.

How to Store and Reheat

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F until warmed through, or in the microwave for about 1 minute per slice.

Serving Suggestions for Easy Egg Recipes

Pair this zucchini mushroom quiche with a side of Homemade Buttermilk Biscuits for a comforting breakfast. For brunch, serve it with a marinated shrimp and fruit salad and end on a sweet note with Lemon Cheesecake Muffins. For dinner, this quiche goes beautifully with Vegetarian Minestrone Soup: Easy One-Pot Recipe.

Close up bite of quiche on a gold fork showing tender crustless filling.

More Recipes You'll Love

If you enjoy quiche style dishes, you may also like my Crustless Broccoli Quiche, Hash Brown Taco Casserole, Smokehouse Steak Quiche Muffins, or my Asparagus Egg Muffins.

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

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

📖 Recipe

Whole zucchini mushroom quiche baked in a scalloped ceramic dish with a browned top.

Zucchini Mushroom Quiche

Shelby Law Ruttan
This zucchini mushroom quiche is baked with roasted vegetables and plenty of cheese, making it a deliciously satisfying option for breakfast, brunch or a light meal.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 250 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 400 degrees F. Spray baking sheet with cooking spray.
  • Place onions, mushrooms, and zucchini on prepared baking sheet. Sprinkle with ½ teaspoon garlic salt. Roast for 5 minutes. Remove tray from oven and stir veggies. Return to oven and roast 5 minutes more.
  • Remove from oven and transfer to prepared quiche pan..
  • Reduce oven temperature to 350 degrees F.
  • In a large bowl, using a hand whisk or electric mixer, whisk together eggs until well incorporated. Add the remaining garlic salt, flour, baking powder, and shredded cheese. Stir with a wooden spoon to combine.
  • Transfer the zucchini mixture to prepared quiche pan. Pour egg mixture over top of the zucchini mixture, spreading the egg and cheese mixture around to completely coat roasted veggies.
  • Bake for 20 minutes, until quiche has set and top is golden brown. Cool on wire rack for 10 minutes prior to serving.

Nutrition

Calories: 250kcalCarbohydrates: 10gProtein: 17gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 261mgSodium: 860mgPotassium: 329mgFiber: 1gSugar: 2gVitamin A: 681IUVitamin C: 7mgCalcium: 257mgIron: 2mgNet Carbohydrates: 9g
Keyword Cheesy Zuccchini Quiche, Easy Zucchini Quiche, Mushroom Quiche with Zucchini, Vegetable Quiche Recipe, Zucchini Breakfast Bake, Zucchini Mushroom Quiche
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Cherry Banana Bread

by 25 Comments

This Cherry Banana Bread is my favorite banana bread recipe. It is studded with cherries, pecans, and coconut and is a one of my favorite quick breads to serve as an afternoon snack or on the go breakfast!

Coconut Cherry Banana Pecan Bread that has been cut with 3 slices on a plate.

❤️ Why you'll love it

Cherry lovers: fans of cherries will love this cherry banana bread recipe! It's packed with chopped sweet maraschino cherries and even decorated with them on top!

Lower fat: if you love healthy recipes, then this one will fit right in! There is no oil or added fat in this moist banana bread brining each serving in at just 4 grams of fat.

Great snacking: this is the best banana bread and it is a big hit with anyone I have served it to!

Ripe peeled bananas in an orange patterned bowl.

🥘 Ingredients

Large eggs

Granulated sugar

Ripe bananas

Almond extract

White whole wheat flour OR All-purpose flour

Coconut flakes

Baking soda

Baking powder

Salt

Chopped pecans: I like to buy toasted pecans without salt.

Maraschino cherries: these are candied cherries found in jars, often in the ice cream topping section of the grocery store.

🔪 Instructions

  1. Pre heat oven to 350 degrees F. Spray a 9 x 5 x 3 inch loaf pan with cooking spray and set aside.
  2. In a large bowl, stir together flour, coconut, baking powder, baking soda, salt, and chopped pecans. Set aside.
  3. In a medium bowl, using an electric mixer, blend the bananas until mushy and few lumps remain.
  4. Add eggs to the bananas one at a time, and mixing at medium speed until well incorporated.
  5. Using a wooden spoon, add and combine sugar, extract, and chopped maraschino cherries.
  6. Add the dry ingredients to the wet ingredients, and fold ingredients using a wooden spoon until just combined. Pour batter into prepared pan.
  7. Arrange cherries and pecans on top of the bread batter.
  8. Bake in preheated oven for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool completely on wire rack.
Slices of banana bread cut from a loaf.

🥄 Equipment

Larbe bowl

Medium bowl

Electric mixer: best used only when mixing the wet ingredients together.

Rubber spatula: to scraped down the sides of the bowl when mixing.

Standard loaf pan (9 x 5 x 13)

🥫Storage

Room temperature: bread can be stored in an airtight container at room temperature up to 4 days.

Freeze: store in a freezer safe airtight container up to 3 months.

📖 Variations

  • Substitute vanilla extract for the almond extract
  • Fresh cherries (pitted and chopped) can be used in place of maraschino cherries
  • Dried cherries can be subbed but it will change the flavor profile of the quick bread.
  • Use half brown sugar and half white sugar to deepen the flavor of the bread.
  • Make a chocolate cherry banana bread and add 1 cup miniature semisweet chocolate chips to the batter.

💭 Tips

  • This recipe can be made with reduced sugar - substitute ½ cup splenda for ½ cup sugar (tested with splenda).
  • This is a great way to use overripe bananas. The more overripe, the better as the banana gets sweeter in flavor as it ripens.
  • Freeze individually wrapped slices to make it convenient to remove from the freezer and add to a lunch box.

You will love this banana cake with a browned butter maple frosting!

Glorified Rice is a vintage recipe that is still loved today.

Butternut Squash Enchiladas are a great way to enjoy a vegetarian Mexican style recipe.

These are the Best Banana Crumb Muffins!

🍽 Serve with...

Serve as part of a weekend brunch, afternoon snack, or pack in lunches.

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

📖 Recipe

Cherry Banana Bread

Shelby Law Ruttan
This Cherry Banana Bread is studded with sweet maraschino cherries, pecans, and sweet flaky coconut. It is a delicious addition to your brunch table, for snacking, or for sending in lunch boxes!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Breads
Cuisine American
Servings 16 slices
Calories 151 kcal

Equipment

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Ingredients
  

Instructions
 

  • Pre heat oven to 350 degrees F. Spray a 9 x 5 x 3 inch loaf pan with cooking spray and set aside.
  • In a large bowl, stir together flour, coconut, baking powder, baking soda, salt, and chopped pecans. Set aside.
  • In a medium bowl, using an electric mixer, blend the bananas until mushy and few lumps remain.
  • Add eggs to the bananas one at a time, and mixing at medium speed until well incorporated.
  • Using a wooden spoon, add and combine sugar, extract, and chopped maraschino cherries.
  • Add the dry ingredients to the wet ingredients, and fold ingredients using a wooden spoon until just combined. Pour batter into prepared pan.
  • Arrange cherries and pecans on top of the bread batter.
  • Bake in preheated oven for 1 hour, or until a toothpick inserted in center comes out clean. Let stand for 10 minutes, and remove from pan. Cool completely on wire rack.

Nutrition

Calories: 151kcalCarbohydrates: 28gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 20mgSodium: 162mgPotassium: 98mgFiber: 2gSugar: 17gVitamin A: 43IUVitamin C: 1mgCalcium: 39mgIron: 1mgNet Carbohydrates: 26g
Keyword Cherry Banana Bread
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Weekly Meal Plan 8

by Leave a Comment

Here is your free Weekly Meal Plan 8 for February 20-24. Each meal includes side dish recommendations, along with a beverage and dessert of the week along with weekend options.

Featured image for weekly meal plan #8.

Do you have any requests or special needs? If so, please let me know and I will do what I can to help!

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🍽️ Meal Planning and Prep Tips

I'm here to share with you recipes to make during the week that aren't hard to make and take little prep. Most feed 4 so if there are just 1 or 2 to feed, you may want to scale down and halve a recipe OR just make a couple of these and enjoy leftovers throughout the week.

Most of these recipes are easy to make in a short prep time to make meal prep easier on you!

Weekly Meal Plan

February 20

Featured Image for Quick and Easy Philly Cheesesteak.

Quick and Easy Philly Cheesesteak Sandwiches

This recipe is for one, but is really easy to adjust for more than one using the recipe card. This is a quick and easy way to enjoy a Philly Cheesesteak Sandwich in just a little bit of time!

February 21

Featured image for Air Fryer Glazed Salmon Bites

Air Fryer Salmon Bites

Air Fryer Salmon Bites are melt in your mouth delicious! They go great with a side of fried cauliflower rice or your favorite sauteed veggies.

February 22

Featured image for fried fish tacos.

Fish Tacos with Spicy Mango Salsa

I love crispy fish tacos, and these are so good with the mango salsa. Serve in flour or corn tortillas or like I do, in a romaine lettuce leaf and a glass of homemade horchata.

February 23

Featured image for air fryer boneless wings.

Air Fryer Boneless Wings

I love how the air fryer makes these boneless wings to perfection! Serve with a side of broccoli salad and your favorite dipping sauce.

February 24

Meat Lover's Pizza Bread

For me Friday night is the night to have pizza! This meat lover's pizza bread is from my friend Gwynn's recipe and it's absolutely delicious!

Dessert

Featured image for White Chocolate Macadamia Nut Cookies.

White Chocolate Macadamia Nut Cookies

I love these white chocolate macadamia nut cookies with crispy edges and chewy centers and the crunch of that macadamia nut is irresistable!

Cocktail of the Week

Dill Pickle Martini

This dill pickle martini recipe is for my dill pickle fans, and that includes myself!

Weekend Brunch

Pork roll sandwich featured image.

Pork Roll, Egg & Cheese Sandwiches

My friend Lisa makes this delicious pork roll, egg & cheese sandwich, and yes, I have had one made by her! It's delicious and a great brunch recipe for the weekend.

Sunday Supper

Featured Image for Veal Cutlet.

Crispy Veal Cutlets with Creamy Dijon Sauce

Crispy Veal Cutlets are served with a dijon sauce and crispy shallot topping. Serve with a side of air fryer frozen green beans and pineapple upside down cake for dessert.

Grumpy's Honeybunch Shopping List

Download Shopping List
Printable and downloadable grocery list.
You must use the category name, not a URL, in the category field.

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

When you make these recipes, 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!

Air Fryer Salmon Bites

by Leave a Comment

This Air Fryer Salmon Bites recipe is made with fresh salmon pieces coated in a sweet and spicy gochujang glaze and is the easy way to put an easy weeknight meal on the table in a short cooking time! The whole family will love these bite-sized pieces of tender salmon with crispy edges and will ask for this healthy dinner on repeat!

Air Fryer Salmon Bites with black sesame garnish in a serving bowl.
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❤️ Why you'll love it

Simple recipe: made with simple ingredients, fans of air fryer recipes will love how easy it is to put a delicious meal on the table!

Healthy fats: these tender salmon bites with a good dose of omega 3 fats are a great addition to the dinner table

Ingredients for air fryer salmon bites.

🥘 Ingredients

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Fresh salmon filets: cut into 1 to 1-½ inch cubes, skin removed

Gochujang paste: this a thick and spicy sweet chili pepper paste, often used in Korean cooking. This can be found in the refrigerated section of the grocery store (or in shelf stable gochujang in the Asian section).

Mirin: a sweet japanese rice wine

Light brown sugar

Soy sauce

Fresh garlic

Black sesame seeds

Olive oil cooking spray: to spray the air fryer basket or tray to prevent the salmon nuggets from sticking.

Salt and Black pepper: optional to season food individually if desired

Gochujang marinade in a white bowl.
Mix together gochujang glaze ingredients
Raw salmon in white bowl with gochujang marinade.
Marinate salmon pieces.
Raw pieces of salmon with marinade on air fryer tray.
Place salmon in single layer with room between pieces to allow air circulation.
Partially cooked air fryer salmon bites on an air fryer tray.
Apply any glaze remaining from marinade halfway through cooking time.

🔪 Instructions

  1. In a small bowl, whisk together gochujang, mirin, brown sugar, soy sauce, and garlic until combined.
  2. Place salmon cubes in another small mixing bowl and cover with combined marinade ingredients. Set aside and allow to marinate for 5 minutes.
  3. Meanwhile, preheat air fryer at 400 degrees for 5 minutes.
  4. Spray air fryer basket or tray with cooking spray.
  5. Place salmon chunks in air fryer basket or tray in a single layer, leaving room between pieces to allow air to circulate. Reserve remaining glaze for later use.
  6. Place basket or tray in air fryer and cook for 5 minutes.
  7. Remove salmon from air fryer and using a silicone brush, brush any leftover glaze over salmon bites.
  8. Return salmon to the air fryer and cook for 5 minutes, or until fish flakes easily with a fork.
Overhead image of Air Fryer Salmon Bites sprinkled with black sesame seeds.
Glazed salmon bites have crispy outside bites with tender salmon inside and a delicious sweet and spicy gochujang glaze.

🥄 Equipment

Air fryer

Sharp knife

Cutting mat

Paper towels: to pat the salmon dry before cutting and adding the marinade.

Small hand whisk

🥫Storage

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

Freeze: store in a freezer safe airtight container up to 3 months.

Reheat: gently reheat thawed salmon in the air fryer at 350 degrees for 5 minutes, or in the microwave until warmed through.

Up close image of Gochujang glazed air fried salmon bites in a serving bowl.

📖 Variations

  • Use ½ teaspoon garlic powder instead of fresh garlic
  • Substitute teriyaki sauce (bought at the grocery store or make your own teriyaki sauce) for the gochujang sauce.
  • Garnish with green onions instead of black sesame seeds
  • Add ½ teaspoon sesame oil and minced fresh ginger each for a more pronounced Asian flavor.

💭 Tips

  • Remove the skin from the salmon before cooking or buy skinless salmon fillets.
  • If you don't have an air fryer, bake these salmon bites by lining a baking sheet with parchment paper and roast in the oven at 400 degrees F for 5 minutes. Flip bites over and brush with any remaining glaze. Return to the oven and bake another 7 minutes, until fish flakes easily with a fork and outside of salmon has crispy bits.
Upclose image of glazed air fried salmon chunks.

🙋 FAQ's

How do you know salmon is cooked?

If gauging by internal temperature, then the meat thermometer should indicate 125-130 degrees. However with these salmon bites, you will know they are done when the fish flakes easily with a fork.

This Air Fryer Salmon Fillet is topped with a delicious walnut topping.

This Avocado Toast with Smoked Salmon makes a delicious breakfast or snack.

If you love air fryer recipes, then you want to check out these 57 Easy Air Fryer Recipes - Appetizers to Dessert

If you love salads, then you want to try this Greek Salmon Salad.

Air Fryer Fish Sticks are another healthier way to enjoy fish and they are very kid friendly!

🍽 Serve with...

Serve this salmon recipe with a side of green beans, zucchini and mushrooms, or a green salad. These crispy salmon bites are also perfect on top of a bowl of cauliflower fried rice!

📖 Recipe

Featured image for Air Fryer Glazed Salmon Bites

Air Fryer Gochujang Glazed Salmon Bites

Shelby Law Ruttan
Crispy air fryer salmon bites are tender inside and glazed with a sweet and spicy gochujang glaze and make a delicious quick and easy weeknight dinner with your favorite veggie side dish.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Dish
Cuisine American-Korean
Servings 2
Calories 316 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a small bowl, whisk together gochujang, mirin, brown sugar, soy sauce, and garlic until combined.
  • Place salmon cubes in another small mixing bowl and cover with combined marinade ingredients. Set aside and allow to marinate for 5 minutes.
  • Meanwhile, preheat air fryer at 400 degrees for 5 minutes.Spray air fryer basket or tray with cooking spray.
  • Place salmon chunks in air fryer basket or tray in a single layer, leaving room between pieces to allow air to circulate. Reserve remaining glaze for later use.
  • Place basket or tray in air fryer and cook for 5 minutes.
  • Remove salmon from air fryer and using a silicone brush, brush any leftover glaze over salmon bites.
  • Return salmon to the air fryer and cook for 5 minutes, or until fish flakes easily with a fork.

Nutrition

Calories: 316kcalCarbohydrates: 14gProtein: 36gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 94mgSodium: 647mgPotassium: 915mgFiber: 1gSugar: 9gVitamin A: 84IUVitamin C: 2mgCalcium: 71mgIron: 2mgNet Carbohydrates: 13g
Keyword Gochujang Glazed Salmon, Gochujang Salmon Bites
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Cod Fish Tacos with Spicy Mango Salsa (Low Carb)

by 26 Comments

If you're looking for the best cod fish tacos, this is the recipe I make on repeat. Crispy fried cod, coated in a low carb almond flour crust, gets piled into a romaine lettuce leaf or a low carb tortilla and topped with a sweet and spicy mango salsa.

My family asked for these again the very next week, so I'd say that's a pretty good sign. They're perfect for Taco Tuesday, but personally, we make them any night we're craving something fresh and a little bit fried.

A Fried Fish Taco topped with Spicy Mango Salsa in a lettuce cup.

Why You'll Love This Cod Fish Tacos Recipe

Crispy fried cod plus cool mango salsa, it's just a good combo!

Easy to double if you've got extra mouths to feed.

The salsa uses stuff you probably already have in the fridge.

Cod Fish cut into 1x2 sticks with a bowl of egg wash and bowl of almond flour coating.

What You Need to Make This Recipe

Cod fillet: the star of the show. I love it because it's mild and holds together beautifully once it's battered and fried, but halibut or tilapia work too.

Almond flour: my pick for keeping the coating low carb and crispy without any breading.

Ripe mango: for that sweet, fresh salsa that makes these tacos so good.

Fresh lime juice and jalapeno: they bring the salsa to life with a little tang and a little heat.

Romaine lettuce leaves or low carb tortillas: whichever you're in the mood for, both work great here.

A bowl of mango salsa.

How to Make Cod Fish Tacos

Start with the salsa so the flavors have time to mingle in the fridge while you work on the fish. Coat your cod strips in an egg wash, then in the almond flour mixture, and fry them in hot oil until golden and crispy, just a few minutes per side. Pile the fried cod into a romaine leaf or tortilla, spoon that mango salsa on top, and you've got yourself dinner.

Battering cod fish sticks with flour free coating for frying

How to Keep Fried Fish Tacos Crispy

The biggest key is your oil temp. Keep it right around 350°F. Too cool and the fish soaks up oil and turns soggy, too hot and the coating burns before the fish cooks through.

Don't crowd the pan either. Fry in small batches so the oil temperature doesn't drop. And, once the fish comes out of the oil, skip the paper towel plate and set it on a wire rack instead. That way it stays crispy on all sides instead of steaming on the bottom.

Frying cod fish in a cast iron skillet in hot oil

Ingredient Substitutions

  • Swap almond flour with finely crushed pork rinds for a zero-carb, ultra crispy crunch.
  • Swap mango with diced roma tomatoes for a low carb Baja pico de gallo, or use diced avocado.
  • Replace the pineapple syrup with a few drops of liquid monk fruit or a teaspoon of your preferred sweetener mixed with extra lime zest.

A Few Ways to Mix Things Up

  • Skip the mango salsa and go Baja-style instead, with cabbage slaw, sour cream, and pico de gallo.
  • Prefer a beer batter? Try this beer battered fish recipe instead.
  • Stir a tablespoon of chili powder into the almond flour mixture for a spicier bite.

How to Store Leftovers

Leftovers keep in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months. To reheat, pop it in the oven at 350°F for about 15 minutes, or in the air fryer for around 7 minutes, straight from frozen is fine too.

Flour Tortilla filled with fried cod strips and mango salsa

My Best Tip

  • Batter all of the pieces of fish before you start frying in the hot oil. This way, you will have less mess and the fish will be hot when serving all at once.

Frequently Asked Questions

Can I use frozen cod for fish tacos?

Yes! Just thaw it completely and pat it really dry before battering. Extra moisture is the enemy of a crispy coating.

What's the best oil for frying fish tacos?

I like peanut or vegetable oil since they can handle the higher heat without smoking. Just keep an eye on your oil temp (350°F is the sweet spot) so the fish fries up crispy instead of greasy.

Can I make Fried Cod Fish Tacos with Mango Salsa ahead of time?

You can prep the mango salsa up to a day ahead and keep it covered in the fridge. The flavors actually get better as it sits. I'd fry the fish fresh right before serving though, so it stays crispy.

Is this recipe gluten free?

The fried cod itself is gluten free thanks to the almond flour coating. To keep the whole dish gluten free, serve it in a romaine lettuce leaf or swap in corn tortillas instead of flour tortillas.

Fans of fish recipes will love this Skillet Cod with Cilantro Lime Butter.

The air fryer cooks this cod fish with ritz cracker topping perfectly!

Kids love these Air fryer fish sticks.

For your next taco night, try these Easy Pork Street Tacos.

Serve with...

Serve fried fish tacos in a warm low carb tortilla or romaine lettuce wrap with mango salsa or your favorite toppings.

📖 Recipe

Featured image for fried fish tacos.

Cod Fish Tacos with Spicy Mango Salsa

Shelby Law Ruttan
Crispy fried cod fish sticks served in a traditional flour tortilla shell, lettuce cup, or just on a plate! Topped with a Spicy Mango Salsa, it is a perfect sweet, savory, and spicy combination!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Mexican
Servings 8
Calories 107 kcal

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Ingredients
  

For the Mango Salsa

For the Fish

  • Sunflower Oil , for frying
  • ½ almond flour
  • ½ cup dry grated Parmesan Cheese
  • ½ teaspoons freshly ground black pepper
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 1 pound cod fillet cut into small strips (about 1 fillet)
  • 8 romaine lettuce leaves , or 8 soft taco shells

Instructions
 

  • In a large bowl, combine diced mango, onion, lime juice, Jordan's Skinny Pineapple Syrup, cilantro jalapeno pepper. Cover and set in the fridge until ready to serve.
  • Pour approximately 2 cups oil in skillet.Heat oil over medium-high heat until 350 degrees F. Reduce to medium heat if needed to regulate oil temperature.
  • In a shallow large bowl, combine almond flour, dry grated parmesan cheese, pepper, salt, and garlic powder. In small bowl, whisk egg until well combined.
  • Dip a piece of fish in egg wash, then in almond flour coating. Lie breaded cod fillet on foil lined baking sheet. Repeat with all fish strips.
  • When oil is to temperature, fry fish pieces in hot oil. Cook 3-4 minutes, until fish is golden brown, turning to brown all sides. 
  • Remove from hot oil set on wire rack set over a baking sheet to drain.
  • To serve, place pieces of fried fish in a street taco or romaine lettuce leaf and top with mango salsa.

Nutrition

Serving: 8tacos (with lettuce wrap)Calories: 107kcalCarbohydrates: 9gProtein: 13gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 288mgPotassium: 404mgFiber: 1gSugar: 6gVitamin A: 2987IUVitamin C: 20mgCalcium: 81mgIron: 1mgNet Carbohydrates: 8g
Keyword Cod Fish Tacos, fish, Fried Cod Fish, Mango, Salsa, Spicy Mango Salsa, tacos
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!


Vegetarian Stuffed Mushrooms

by 40 Comments

This Vegetarian Stuffed Mushrooms recipe is a a delicious mushroom recipe that are packed with flavor and not fat. They the best stuffed mushrooms packed with veggies, fresh herbs, and flavor!

A white plate with one stuffed mushroom in the front and 3 more stuffed mushrooms blurred in the background.
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❤️ Why you'll love it

Versatile: These tasty bites can be served as an appetizer or served as a side dish with your main course.

Finger food: stuffed mushrooms are a real crowd pleaser and make the perfect appetizer for parties.

Meatless recipe: they are lighter than the traditional stuffed mushrooms as they are meatless, but still packed with protein and fiber.

A brown bowl full of crimini mushrooms with 3 mushrooms outside of the bowl to the front left.

🥘 Ingredients

Cremini Mushrooms: also known as white button mushrooms, they have well rounded tops that are perfect for stuffing.

White onion

Fresh garlic clove

Butter

Red bell pepper

Soft bread crumbs: I make my own by using sandwich bread and breaking it into small pieces (not the dried bread crumbs in a can)

Umami seasoning: I like to use Trader Joe's Umami seasoning blend. Feel free to use any of your favorite seasoning blends.

Sour cream

Mexican cheese blend

Salt and black pepper (if desired)

Two cooked stuffed mushrooms on a white plate sprinkled with green parsley with flecks of red pepper and onion showing in the stuffing.

🔪 Instructions

  1. Preheat oven to 350 degrees F. Spray a 9x13 baking dish with cooking spray and set aside.
  2. Using a damp paper towel, wipe the mushrooms clean of dirt. Gently remove the stems from the mushroom cap.
  3. Set the mushroom caps aside and chop the mushroom stems.
  4. In a large skillet over medium heat, melt the butter until bubbly. Add the chopped mushroom stems, onion, and red bell pepper. Cook and stir until vegetables are softened.
  5. Season the mushroom mixture with umami powder. Stir and remove from heat.
  6. Stir in the bread crumbs until they are coated with the vegetables.
  7. Add the sour cream to the mushroom mixture and stir to combine.
  8. Using a spoon, pack the mushroom caps with the mushroom stuffing. Place the stuffed mushrooms into the baking dish.
  9. Bake for 30 minutes, until golden brown and mushrooms have released their juices.

🍽 Equipment

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Paper towels. I like to use a damp paper towel to wipe the mushroom free of any dirt that may be on it.

Large skillet to saute the vegetables and mix the filling in.

Tablespoon for scooping the filling and stuffing it into the mushroom.

9x13 Pyrex glass baking dish, this is my personal favorite to cook stuffed mushrooms in. 

🥫Storage

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

Freeze: I don't recommend freezing stuffed mushrooms after baking as they will not hold up well. They can be frozen before baking as long as they are in an airtight, freezer safe container.

Reheat: warm leftovers in the oven at 350 degrees for 10 minutes, or until warmed through.

More Mushroom Recipes

Caramelized Onion Grilled Cheese with Mushrooms

Mirin Glazed Mushrooms

Sauteed Mushrooms

Greek Stuffed Mushrooms

Buffalo Chicken Stuffed Mushrooms

🍄 All About Mushrooms

  • Mushrooms are a vegetable that provides a lot of satisfaction in the mouth. They are meaty, flavorful, and so easy to prepare. They are grown in compost in the woods around rotting logs, and leaves. Because of this, when harvested, they usually have some of this debris clinging to them.
  • Cleaning mushrooms is as easy as using a damp paper towel and brushing the dirt off. If the mushrooms are especially dirty, I recommend a soft vegetable brush and just a little water.
  • Mushrooms are 92% water and they will absorb water. Because of this, be sure that they are not put in a dish to soak that dirt off. It is ok to run a little water over the mushroom when cleaning if it helps, but always pat it dry as soon as it is clean.

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

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

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

📖 Recipe

A white plate with one stuffed mushroom in the front and 3 more stuffed mushrooms blurred in the background with flecks of green chopped parsley sprinkled over top of the mushrooms and some parsley on the plate.

Vegetarian Stuffed Mushrooms

Shelby Law Ruttan
Button mushrooms that are filled with soft breadcrumbs, sauteed onion, red pepper, sour cream and cheese and baked in the oven.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizers
Cuisine American
Servings 4
Calories 145 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat the oven to 350°. Remove the stems from mushrooms and dice.
  • Melt the butter in a large skillet. Add the mushroom stems, red bell pepper, and onion. Saute until softened. Season with umami seasoning. Remove from heat.
  • Stir in the sour cream and bread crumbs.
  • Fill the mushroom caps and bake for 30 minutes.
  • Remove from oven and sprinkle with cheddar cheese.
  • Return to oven and bake for 10 minutes more, or until cheese is melted and starting to brown.

Video

Nutrition

Calories: 145kcalCarbohydrates: 16gProtein: 7gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 16mgSodium: 179mgPotassium: 447mgFiber: 2gSugar: 4gVitamin A: 635IUVitamin C: 22mgCalcium: 74mgIron: 1mg
Keyword Vegetarian Stuffed Mushrooms
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Homemade Falafel

by Leave a Comment

Homemade Falafel is a crispy, golden-brown bite with a tender and flavorful center. It is easy to make at home and tastes even better fresh from the skillet.

Overhead view of a white bowl filled with crispy, golden-brown homemade falafel patties.

I've always loved how falafel can be served so many ways. Tucked into a pita, on top of a fresh salad, or even just as a snack with tahini sauce.

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Why You'll Love Homemade Falafel

Crispy Texture: the outside fries up golden brown while the inside stays soft and tender.

Healthy Protein: chickpeas make falafel filling and satisfying without meat.

Versatile Meal: serve as a snack, in wraps, or as the star of a salad.

Key Ingredients

A food processor bowl filled with soaked chickpeas, ready to be blended.

Dried chickpeas: the base that gives falafel its hearty texture.

Fresh cilantro and parsley: brighten the flavor and add freshness.

Garlic and onion: add savory depth.

Ground cumin and red pepper: bring warmth and a hint of spice.

Olive oil: used for frying to get that perfect crispness.

Ingredient Substitutions

  • Swap cilantro with fresh dill for a different herb flavor.
  • Use lime juice instead of lemon juice.
  • Replace olive oil with avocado oil for frying.
A blended green chickpea and herb mixture inside a food processor.

Variations

  • Bake falafel on a parchment-lined sheet pan lightly sprayed with cooking oil for a lighter version.
  • Shape falafel into patties and serve as veggie burgers.

Top Tips

  • Soak dried chickpeas in baking soda and water overnight for best results.
  • Make sure oil is hot (350°F) before frying for crispy falafel.
  • Fry in batches to avoid overcrowding the pan.
A spatula lifting a golden-brown falafel patty from a skillet with several more cooking in a skillet with oil.

Storage

  • Refrigerate: store leftovers in an airtight container in the fridge up to 5 days.
  • Freeze: store in a freezer safe sealed container up to 3 months.
  • Reheat: I highly recommend reheating in an air fryer for best results. Just heat at 350 degrees for 5-7 minutes, or reheat falafel in the oven on a large baking sheet at 350 degrees, until warmed.

Serve with...

Serve falafel balls in pita pockets with lettuce, tomatoes, cucumbers, and tahini dressing or as part of a mezze spread.

A white bowl filled with crispy, golden-brown homemade falafel patties.

If you love chickpeas, try these other chickpea recipes on my site:

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

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

📖 Recipe

A white bowl filled with crispy, golden-brown homemade falafel patties.

Homemade Falafel Recipe with Dried Chickpeas

Shelby Law Ruttan
Falafel is a traditional Middle Eastern dish with fresh herbs and spices blended into chickpeas, then shaped and fried. It's crispy, flavorful, and works fro both snacks and meals.
5 from 2 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 20 minutes
Cook Time 20 minutes
Soaking Time 1 hour
Total Time 1 hour 40 minutes
Course Appetizer
Cuisine Mediterranean
Servings 6
Calories 345 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Add the dried chickpeas to a large mixing bowl and cover completely with water and baking soda. Allow to soak up to 6 hours or overnight. Drain and rinse the chickpeas and add to a food processor.
  • Pulse until the chickpeas have broken down into small pieces. Add the onion, garlic, cumin, salt, pepper, and red pepper. Process until well combined.
  • Add the parsley and cilantro. Pulse until all ingredients have incorporated, scraping the sides down periodically.
  • Heat a large skillet with enough olive oil to be about 2" deep over medium high heat. Portion out the falafel using a falafel scoop or two spoons.
  • Fry falafel on each side 2-3 minutes or until golden brown.

Video

Notes

Recipes Notes

  • Be sure to use dried chickpeas (also known as garbanzo beans). Canned chickpeas should not be substituted. They are already cooked and would make the falafel gummy.
  • Don't hesitate to soak the chickpeas in the baking soda water. This will help them soften. 
  • When the chickpeas have soaked overnight, they should have increased in volume by soaking up the water in the bowl.
  • If you don't have a falafel scoop, use two large tablespoons and shape the falafel between the spoons (see video). 
  • To bake or air fry the falafel, once shaped, place falafel on a parchment lined baking sheet or air fryer basket. Spray the tops of the falafel with cooking spray, then bake in a preheated oven at 400 degrees for 20-25 minutes, or air fry at 400 degrees for 15 minutes, flipping halfway through.

Nutrition

Calories: 345kcalCarbohydrates: 45gProtein: 14gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 474mgPotassium: 722mgFiber: 13gSugar: 8gVitamin A: 1089IUVitamin C: 23mgCalcium: 108mgIron: 6mgNet Carbohydrates: 33g
Keyword chickpea falafel recipe, easy homemade falafel, Homemade Falafel Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

No Bake Pina Colada Pie

by 4 Comments

This Pina Colada Pie recipe is a smooth, creamy no bake dessert that tastes just like the classic tropical drink. It's the perfect blend of sweet pineapple, coconut, and a hint of rum flavor in a buttery graham cracker crust.

A whole Pina colada pie topped with whipped cream, toasted coconut flakes, and a single maraschino cherry in the center, set on a red checkered cloth.

I love how quick and easy this pie is to make especially when I want something refreshing that doesn't require turning on the oven. It reminds me of the simple cream pies my mom made during the holidays - cool, light, and always a hit at family dinners.

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Why You'll Love This Recipe

No bake ease: this dessert sets up beautifully in the fridge. No oven needed.

Tropical flavor: sweet pineapple, coconut, and rum extract bring a taste of the islands to your table.

Creamy texture: the whipped cream and cream cheese blend into a smooth, silky filling that feels indulgent yet light.

Key Ingredients for No Bake Pina Colada Pie

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

  • Cream cheese: gives the pie a rich, smooth base that balances the sweetness of the fruit.
  • Crushed pineapple: adds juicy flavor and texture while keeping the pie light and fruity.
  • Coconut: unsweetened coconut adds texture and that signature tropical flavor.
  • Heavy cream: whipped to soft peaks for a light, fluffy flling.
  • Rum extract: brings the Pina Colada flavor without the alcohol.
  • Graham cracker crust: the buttery base that holds everything together.
A slice of creamy tropical pie on a red plate with the word "love" garnished with a bright maraschino cherry and topped with whipped cream and coconut flakes.

Ingredient Substitutions

  • Use coconut extract instead of rum extract for a family-friendly version.
  • Try a shortbread crust in place of graham crackers for extra buttery flavor.
  • Replace fresh whipped cream with frozen whipped topping for convenience.

Variations on Pina Colada Pie

  • Toasted coconut topping: sprinkle toasted coconut over the chilled pie before serving for added crunch.
  • Frozen pie version: freeze for a few hours for a firmer, ice cream-like texture.
  • Mini Pies: Make individual portions in small graham cracker crusts for parties or gatherings.
A slice of creamy Pina Colada pie on a red plate with the word "love" garnished with a bright maraschino cherry and topped with whipped cream and coconut flakes.

Tips for the Best No Bake Cream Pie

  • Drain pineapple well to prevent a runny filling.
  • Chill completely (at least 6 hours) to help the filling firm up and slice cleanly.
  • Use cold cream for whipping. It creates more stable peaks.

How to Store

Refrigerate covered for up to 4 days or freeze up to 2 months.

More Easy Dessert Recipes You'll Love

If you enjoy this no bake dessert, try my No Bake Banana Pudding Cheesecake, Strawberry Tart, Keto Cheesecake Parfait, and No Bake Peanut Butter Pie.

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 @honeybunchhunts or #honeybunchhunts so I can see your photos!

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

📖 Recipe

Pina Colada Pie

Shelby Law Ruttan
A cool and creamy refrigerator dessert, this Pina Colada Pie is a blend of whipping cream, cream cheese, and pineapple for a tasty summertime dessert.
4.50 from 2 votes
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Prep Time 15 minutes
Refrigeration Time 6 hours
Total Time 6 hours 15 minutes
Course Dessert Recipes
Cuisine American
Servings 8
Calories 423 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 cup heavy cream
  • 1 teaspoon rum extract
  • 8 ounces cream cheese
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 15 ounces crushed pineapple , drained
  • ½ cup unsweetened coconut
  • 1 graham cracker pie crust
  • Aerosol Whipped Cream OR more heavy whipping cream , optional
  • Maraschino Cherries for topping , optional

Instructions
 

  • In a medium bowl, using a hand mixer, whip the 1 cup of heavy whipping cream and 1 teaspoon of rum extract until cream soft peaks form. Cover whipped cream and refrigerate.
  • Using a mesh strainer, drain the crushed pineapple into a small bowl to separate the juice. Set aside.
  • Add the cream cheese to a large mixing bowl and mix until creamy and smooth. Add the vanilla extract and sugar. Mix until combined and creamy.
  • Transfer the pineapple to the cream cheese mixture and fold together until combined.
  • Add the heavy whipped cream and coconut to the pineapple mixture and fold until completely combined.
  • Transfer the pina colada pie filling to the graham cracker pie crust.
  • Smooth the top of the pie and cover with plastic wrap. Refrigerate at least 6 hours before serving.

Nutrition

Serving: 1gCalories: 423kcalCarbohydrates: 38gProtein: 4gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 62mgSodium: 200mgPotassium: 185mgFiber: 2gSugar: 26gVitamin A: 845IUVitamin C: 5mgCalcium: 63mgIron: 1mgNet Carbohydrates: 36g
Keyword Pina Colada Pie
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Quick and Easy Philly Cheesesteak

by 12 Comments

Quick and Easy Philly Cheesesteak Sandwiches are packed with deli roast beef and topped with a cheese and pepper topping. They make a delicious quick lunch or dinner for one!

Hero image for Quick and Easy Philly Cheesesteak
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❤️ Why you'll love it

Recipe for One: this is a great go to recipe when there is just one or two people to feed.

Classic sandwich: this sandwich is packed with beefy cheesy goodness, just like the original Philly Cheesesteak!

Easy to customize: you can easily add your own favorite veggies or protein and make this sandwich your own.

Ingredients for philly cheesesteak sandwiches.

🥘 Ingredients

Ciabatta bread or rolls: you need a firm sturdy bread, something with a good crust but still chewy and spongy in the center to soak up any broth.

Deli roast beef

Red bell pepper

Onion

Fresh garlic

Olive oil: to saute the veggies and garlic.

Rice vinegar: this will just be a splash, it deglazes the pan and adds a touch of acid.

Brown sugar: for just a touch of sweetness to balance out flavors.

Velveeta: I highly recommend using velveeta or an american cheese that melts easily.

Peppers and onions cooked in a skillet.
Adding cheese and seasoning to peppers and onions.
Cheese and veggie mixture in a skillet.
Deli beef and beef broth.

🔪 Instructions

  • Heat oil in small skillet. Cook peppers, onions, and garlic until vegetables are tender. 
  • Add vinegar, sugar, oregano, and cheese. Stir mixture and turn heat to simmer to let cheese slowly melt, stirring periodically. 
  • Once cheese is melted, remove from heat and set aside until ready to assemble sandwich.
  • Meanwhile, toast bread in toaster oven until golden.
  • Place roast beef and beef broth in microwave safe bowl. Microwave in two 30-second intervals. 
  • Using a fork, remove beef from broth and layer on bottom half of bun. Top beef with cheese pepper mixture and then cover with top bun half.

🥄 Equipment

Small skillet

Chef knife

Cutting board

Toaster oven

Cheesesteak sandwich without the top bun on a plate.

📖 Variations

  • Substitute turkey for the roast beef.
  • Use Monterey jack or colby jack cheese in place of velveeta.

💭 Tips

  • If you don't have a toaster oven, toast the bread under the oven broiler or in the air fryer until golden.
  • Once the cheese is added to the skillet, keep the burner on low setting and melt the cheese slowly to prevent burning.

Cheesesteak fans will love this Philly Cheesesteak Skillet Dip.

Made with sliced steak and served on a whole grain roll, this Cheesesteak Sandwich is a healthier version the whole family will enjoy.

This Air Fryer Grilled Cheese Sandwich comes out perfectly gooey with a golden buttery crust.

Try this Grilled Ham and Blue Cheese Sandwich for your next hot lunch!

One philly cheesesteak sandwich on a neon green plate.

🍽 Serve with...

Serve Philly Cheesesteaks with a side of potato chips and a green salad.

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

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

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

📖 Recipe

Featured Image for Quick and Easy Philly Cheesesteak.

Quick and Easy Philly Cheesesteak Sandwiches

Shelby Law Ruttan
This easy to make sandwich recipe is a take on the classic philly cheesesteak sandwich and made for one person. It is perfect for lunch, or a quick dinner.
5 from 2 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course lunch
Cuisine American
Servings 1
Calories 404 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Heat oil in small skillet. Cook peppers, onions, and garlic until vegetables are tender. 
  • Add vinegar, sugar, oregano, and cheese. Stir mixture and turn heat to simmer to let cheese slowly melt, stirring periodically. 
  • Once cheese is melted, remove from heat and set aside until ready to assemble sandwich.
  • Meanwhile, toast bread in toaster oven or air fryer until golden.
  • Place roast beef and beef broth in microwave safe bowl. Microwave in two 30-second intervals. 
  • Using a fork, remove beef from broth and layer on bottom half of bun. Top beef with cheese pepper mixture and then cover with top bun half. 

Nutrition

Calories: 404kcalCarbohydrates: 41gProtein: 30gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 2119mgPotassium: 510mgFiber: 2gSugar: 10gVitamin A: 1450IUVitamin C: 90mgCalcium: 428mgIron: 2mgNet Carbohydrates: 39g
Keyword Philly Cheesesteak Sandwich, Quick and Easy Philly Cheesesteaks
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Weekly Meal Plan 7

by Leave a Comment

Here is your free Weekly Meal Plan 7 for February 13-17. Each meal includes side dish recommendations, along with a beverage and dessert of the week along with weekend options.

Featured image for weekly meal plan #7.

Do you have any requests or special needs? If so, please let me know and I will do what I can to help!

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🍽️ Meal Planning and Prep Tips

I'm here to share with you recipes to make during the week that aren't hard to make and take little prep. Most feed 4 so if there are just 1 or 2 to feed, you may want to scale down and halve a recipe OR just make a couple of these and enjoy leftovers throughout the week.

Most of these recipes are easy to make in a short prep time to make meal prep easier on you!

Weekly Meal Plan 7

February 13

Featured image for Shrimp Cakes recipe.

Chipotle Shrimp Cakes

Shrimp Cakes are super easy and they are delicious drizzled with this Chipotle Salad Dressing! Serve them with a side of Cauliflower Fried Rice.

February 14

Featured image for Air Fryer Ribeye Steak.

Air Fryer Ribeye

Air Fryer Ribeye steak makes the perfect Valentine's Day meal! Serve it with Air Fryer Frozen Green Beans and a quick and easy dinner roll.

February 15

pulled pork tacos featured image

Sweet and Spicy Pulled Pork Tacos

You will love these Sweet and Spicy Pulled Pork Tacos. They are an easy recipe to make ahead of time and just warm the pork up and serve when it's time to eat dinner.

February 16

Featured image for Cajun Chicken Pasta

Cajun Chicken Pasta

Super simple and packed with flavor, serve this Cajun Chicken Pasta with your favorite glass of buttery chardonnay and some soft homemade white bread and butter!

February 17

Buffalo Chicken Baseballs featured image.

Buffalo Chicken Baseballs

This Buffalo Chicken Baseball recipe has a creamy buffalo flavored chicken filling surrounded by crescent roll dough. An easy Friday night dinner the whole family will love! If you want to skip the buffalo flavors, try the regular chicken baseball!

Dessert

Featured image for Chocolate Chip Bundt Cake.

Chocolate Chip Bundt Cake

Chocolate Chip Bundt Cake is one of my long time favorite bundt cake recipes. It has the texture of angel food cake and SO deliciou!

Cocktail of the Week

Dirty Shirley Temple

Dirty Shirley Temple

How about this Dirty Shirley Temple this weekend? This vodka based drink turns your childhood favorite into an adult cocktail!

Weekend Brunch

Fluffy Waffles on a white plate.

Fluffy Waffles

Weekends are the perfect time to have these Fluffy Waffles in a relaxed setting! Serve these with butter, syrup, Air Fryer Bacon, and a Salted Caramel Mocha Latte.

Sunday Supper

Featured image for Instant Pot Pork Roast

Instant Pot

Instant Pot Pork Roast is hearty, delicious, and easy. It makes the perfect Sunday Supper. For dessert serve these Easy Lemon Bars.

Grumpy's Honeybunch Shopping List

Download Shopping List
Printable and downloadable grocery list.
You must use the category name, not a URL, in the category field.

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

When you make these recipes, 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!

Air Fryer Ribeye Steak

by Leave a Comment

If you are looking for the perfect steak recipe, then this Air Fryer Ribeye Steak is what you need! With a short cooking time, you can have a juicy ribeye steak dinner packed with flavor that is perfect for special occasions for you and that special someone!

Air Fryer Ribeye Steak on a white plate with a side of green beans.
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❤️ Why you'll love it

Quick and easy recipe: In just minutes, you can have a juicy steak ready for the table with crisp golden brown outside and perfectly cooked meat inside.

Tender steak: not only does air frying perfectly cook a steak, the end result is tender, melt in your mouth deliciousness in every bite!

Easy clean-up: since the steak is contained in the air fryer, it makes for super easy clean up!

Ingredients for air fryer steak recipe.
Be generous with the garlic salt and use the pepper to taste, this will give the steak the best flavor!

🥘 Ingredients

As an Amazon associate, I earn from qualifying purchases

Please scroll to the bottom of this post for the printable recipe card.

Grinder garlic salt: I love Trader Joe's Garlic salt, but you can use any garlic salt you have.

Black pepper

Rib Eye Steak: the steak I bought was about a pound and an inch thick. Feel free to use this as a base recipe for filet mignon, which is a thicker steak that will need to cook longer.

Seasoned meat on meat tray.
Save dirtying dishes and use the tray the meat was purchased in to season!

🔪 Instructions

  • Pat steak with paper towels to remove any excess moisture. Generously season steak with salt and pepper, coating the top, bottom and all sides of the steak, rubbing seasoning into the meat to absorb.
  • Allow meat to set at room temperature for 5 minutes to soak in the seasoning.
  • Preheat air fryer at 400 degrees for 5 minutes (while steak is resting).
  • Place steak in air fryer basket or tray and slide into the air fryer. Cook for 8 minutes.
  • Remove basket from air fryer and flip steak over. Cook another 5 minutes. Check internal temperature using an instant-read thermometer for desired level of doneness of your own personal preference. (I go for 135 degrees F for a medium rare steak)
  • Remove steak from air fryer and let steak rest for 10 minutes before slicing.
Partially cooked seasoned steak on air fryer tray.
After the first 5 minutes of cook time, you will want to flip the steak over then return to the air fryer.

🥄 Equipment

Air Fryer: the air fryer brand I use is Pampered Chef which has trays instead of a basket, but this recipe should work in basket air fryers as well.

Tongs: used to grip the steak and flip it over.

Digital meat thermometer: to measure the degree of doneness.

🥫Storage

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

Reheat: for best results, reheat steak in the air fryer for 3 - 5 minutes at 350 degrees.

Overhead angled shot of air fried ribeye steak.
A perfectly cooked and well seasoned Ribeye steak makes the best special occasion dinner!

📖 Variations

  • Use regular salt and garlic powder in place of the garlic salt.
  • Top the cooked steak with garlic butter for an extra boost of flavor.

💭 Tips

  • Depending on the thickness of the steak you may need to increase or decrease cooking times. If cooking a thinner steak, start it at 5 minutes, check the temp, then flip and cook until it has reached the desired temperature.
  • As always, it is very important to use the instant-read meat thermometer to indicate the doneness of the steak.
  • Cook at a high heat setting. My air fryer goes to 400 degrees. Many basket fryers go to only 390. Gauge your cook time depending on the steak and temperature you will be cooking.
  • Olive oil is not required to make a delicious steak! Don't add extra fat. The steak has enough delicious fat of it's own and the rub will absorb without the need for olive oil to make it wet.
Cooked steak on a white plate with a side of green beans.

Use leftover steak to make steak nachos!

You will love this Cowboy Butter Dipping Sauce.

Air Fryer Frozen Green Beans make an excellent side dish and are ready in minutes.

These Beef Fingers are cooked on a Himalayan Salt Block and are packed with flavor!

Making frozen french fries in the air fryer brings out the best results!

Air fryer fans will love these 57 Easy Air Fryer Recipes - Appetizers to Dessert

Air Fryer Ribeye bite shot.

🍽 Serve with...

Serve ribeye with your favorite steak sauce (if desired), a side of green beans, and potato salad.

The last word

I love air fryer recipes, and for me it is the best way to the best flavor with an end result that is juicy and delicious. It is pretty much fool proof! I love the browned crispy bits all over the outside of the steak with all that sealed in goodness from the heat of the air fryer circulating around the beef.

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

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

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

📖 Recipe

Featured image for Air Fryer Ribeye Steak.

Air Fryer Ribeye Steak

Shelby Law Ruttan
The air fryer makes the perfect ribeye steak in just a short cook time! Golden bits on the outside with a juicy tender inside. Simply seasoned, these steaks will be bursting with flavor and are perfect for special occasions.
5 from 2 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 13 minutes
Resting time 5 minutes
Total Time 28 minutes
Course Keto Main Dish, Main Dish
Cuisine American
Servings 2
Calories 472 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Pat steak with paper towels to remove any excess moisture. Generously season steak with salt and pepper, coating the top, bottom and all sides of the steak, rubbing seasoning into the meat to absorb.
  • Allow meat to set at room temperature for 5 minutes to soak in the seasoning.
  • Preheat air fryer at 400 degrees for 5 minutes (while steak is resting).
  • Place steak in air fryer basket or tray and slide into the air fryer. Cook for 8 minutes.
  • Remove basket from air fryer and flip steak over. Cook another 5 minutes. Check internal temperature using an instant-read thermometer for desired level of doneness of your own personal preference. (I go for 135 degrees F for a medium rare steak)
  • Remove steak from air fryer and let steak rest for 10 minutes before slicing.

Nutrition

Calories: 472kcalProtein: 46gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 138mgSodium: 118mgPotassium: 608mgVitamin A: 34IUCalcium: 16mgIron: 4mg
Keyword Air Fryer Ribeye, Air Fryer Ribeye Steak
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Air Fryer Frozen Green Beans

by 2 Comments

This easy Air Fryer Frozen Green Beans recipe is an easy side dish recipe for any weeknight dinner. Using your air fryer is the easy way to get perfectly cooked green beans and is is one the whole family will love and ask for on repeat!

Up close side view of Air Fried Green Beans.
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❤️ Why you'll love it

Simple ingredients: this recipe uses frozen beans, seasoning, and almonds for added texture.

Healthy side dish: air fryer recipes make healthier options, are ready in minutes, and makes the perfect side dish to your favorite protein.

Low carb: these green beans are a great option for those following low carb keto diets.

Ingredients for air fryer side dish recipe

🥘 Ingredients

As an Amazon Associate I earn from qualifying purchases.

Be sure to scroll to the printable recipe card at the bottom of this post for ingredient amounts and instructions.

Frozen green beans: my favorite brand is Trader Joe's frozen string beans.

Extra virgin olive oil

Black Pepper

Garlic salt: I love the grinder garlic salt that I buy at Trader Joes, it has dried garlic and onion pieces, sea salt, and parsley.

Slivered almonds: I buy them already toasted almond slivers (without salt).

🔪 Instructions

  1. Preheat air fryer at 400 degrees for 3 minutes.
  2. Place frozen greens in a large mixing bowl and add garlic salt, pepper, olive oil, and slivered almonds. Toss to coat completely.
  3. Place seasoned beans mixture on the air fryer trays (or in the air fryer basket) in a single layer and slide tray into preheated air fryer.
  4. Cook beans for 5 minutes. Remove tray and toss beans. Rotate trays and return to air fryer to cook another 8-10 minutes, until beans are crisp tender.
Frozen green bean mixture in mixing bowl.
Use tongs to toss the ingredients together, coating completely with the olive oil.

🥄 Equipment

Air fryer

Large bowl

Tongs

🥫Storage

Refrigerate: store leftover green beans in an airtight container in the fridge up to 4 days.

Freeze: I do not recommend freezing leftovers, basically because these started as a frozen product.

Reheat: the best way to reheat cooked green beans is to place them back in the air fryer at 350 degrees for 5-7 minutes, until hot. They can also be reheated in the microwave, on the stove top, or in the oven at 350 degrees until warmed.

Overhead shot of air fried beans with slivered almonds and a marble background.

📖 Variations

Below are a few different ways to enjoy

  • Use fresh green beans in place of frozen. The beans will take a little longer to cook, so add about 3-4 minutes, testing for doneness periodically.
  • Substitute garlic powder, onion powder, and salt for the garlic salt.
  • Sprinkle green beans with dried parmesan cheese the last minute of air frying cook time.
  • Substitute your favorite seasonings for the garlic salt. You may like to try everything bagel seasoning, or another one of my favorites is the Trader Joe's umami seasoning with a touch of red pepper flakes.
  • Use melted butter instead of olive oil for the fat to add a different level of flavor.
Up close shot of air fryer frozen green beans.

💭 Tips

  • Depending on your air fryer, you many need to make this recipe in batches. If using an air fryer with trays, divide the green beans up between the trays and rotate periodically while cooking.
  • Cooking time may vary depending on the size of the green beans you are using.
  • If you like crispy green beans, cook them a little longer in the air fryer. If this is the end result you are looking for, buy string beans that are longer and thinner.

🙋 FAQ's

Can I make this green bean recipe in the oven instead of the air fryer?

Yes, just place the beans on a large baking sheet in a single layer and cook in the oven at 400 degrees for 15 - 20 minutes, stirring periodically, until beans are crisp tender.

Upclose overhead shot of air fryer green beans.

This whole Pork Tenderloin made in the air fryer is packing flavor!

You can make these baked potatoes in the air fryer in half the time it takes to bake them in the oven.

My family loves these Air Fryer Stuffed Peppers.

Fans of air fryer recipes will love these 57 Easy Air Fryer Recipes - Appetizers to Dessert.

🍽 Serve with...

Serve this Air Fryer Frozen Green Beans as a side dish to your favorite protein or these black bean burgers!

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

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

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

📖 Recipe

Featured image for Air Fryer Frozen Green Beans.

Air Fryer Frozen Green Beans

Shelby Law Ruttan
Making green beans in the air fryer is a great alternative to roasting them in the oven. You get that same great roasted flavor that makes the perfect side dish to your favorite proteins.
5 from 3 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Keto Side Dish, Side Dish
Cuisine American
Servings 4
Calories 106 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat air fryer at 400 degrees for 3 minutes.
  • Place frozen greens in a large mixing bowl and add garlic salt, pepper, olive oil, and slivered almonds. Toss to coat completely.
  • Place seasoned beans mixture on the air fryer trays (or in the air fryer basket) in a single layer and slide tray into preheated air fryer.
  • Cook beans for 5 minutes. Remove tray and toss beans. Rotate trays and return to air fryer to cook another 8-10 minutes, until beans are crisp tender.

Nutrition

Calories: 106kcalCarbohydrates: 10gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 588mgPotassium: 292mgFiber: 4gSugar: 4gVitamin A: 784IUVitamin C: 14mgCalcium: 62mgIron: 1mgNet Carbohydrates: 6g
Keyword Air Fryer Frozen Green Beans
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Fiesta Tortilla Roll Ups

by 5 Comments

Fiesta Tortilla Roll Ups are the perfect appetizer bites to take to your next party! These spicy cream cheese and veggie roll ups are packed with flavor and are a big hit with fans of appetizer recipes!

Up close image of tortilla roll up.
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❤️ Why you'll love it

Easy to make: rollups require no cooking and are as easy as spreading the filling and rolling up the tortilla!

Simple ingredients: no fuss ingredients list here, just fresh veggies, seasoned cream cheese, and flour tortillas.

Mexican appetizers: these tortilla roll ups are the perfect addition to Mexican themed parties or dinners

Ingredients for roll up recipe.

🥘 Ingredients

Cream cheese: needs to be room temperature for easy blending.

Sour cream: choose a good quality thick cream cheese. Trader Joe's and Publix brand are excellent!

Fresh salsa: buy fresh salsa at the grocery store or make your own homemade salsa recipe.

Taco seasoning: I make my own homemade taco seasoning but you can buy your favorite brand from the grocery store if you wish.

Red and yellow bell peppers: choose fresh peppers that are firm.

Jalapeno pepper: green bell pepper can be used if heat tolerance level is low.

Black olives: these add a distinct briny flavor that is delicious, use green olives if preferred or they can be left out.

Sharp cheddar cheese: for this recipe I choose to buy pre-shredded cheese as it stays separate better than if you shred your own.

Flour tortillas: you can make your own homemade flour tortillas, or buy your favorite flavored tortilla. I used Habanero tortillas from Trader Joe's as they have spicy flavor that I love.

Cream cheese mixture with stir ins to the left of the bowl.
Make sure cream cheese is softened so it will be creamy.
Stir ins on top of cream cheese in mixing bowl.
Fold in all the mix ins with a rubber spatula or wooden spoon.
Cream cheese spread in mixing bowl.
Use a 2 tablespoon scoop to measure the filling.
Tortilla with cream cheese mixture in center of tortilla.
Place filling in the center of tortilla.
Cream cheese spread over top of tortilla.
Spread filling over top, leaving about ½ inch around the edges.
Partially rolled up tortilla with filling.
Roll tightly and refrigerate at least 2 hours.

🔪 Instructions

  1. In a large bowl, with an electric mixer, combine cream cheese, sour cream, and seasonings together until smooth.
  2. Stir salsa, olives, peppers, and cheddar cheese into the cream cheese mixture.
  3. Lay tortilla flat on a hard surface. Spread 2 heaping tablespoons of cream cheese mixture onto each tortilla leaving about ½ inch around the edge of the tortilla.
  4. Roll up tortilla jelly roll style. Wrap in plastic wrap and refrigerate for at least 2.
  5. To serve, cut into 1-inch slices.

🥄 Equipment

Large bowl

Electric mixer

Medium scoop: will measure 2 tablespoons

Spreader

🥫Storage

Refrigerate: store tortilla roll ups in an airtight container in the fridge up to 5 days.

Freeze: freezing is not recommended for this recipe.

Angled side view of Fiesta Tortilla Roll Ups.

📖 Variations

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  • Use sweet and spicy canned jalapenos in place of the fresh jalapeno pepper.
  • Substitute habanero or pepper jack cheese for the cheddar cheese.
  • Make this a low carb recipe by using low carb tortillas.
  • You can also reduce the amount of fat by using reduced fat cream cheese and light sour cream.
  • Add juice of 1 lime and lime zest to the cheese filling for added flavor.

💭 Tips

  • If the tortillas are too stiff to roll, warm them up for 5-10 seconds (all of them at once) to soften. Then allow to cool slightly before proceeding.

These Air Fryer Tortilla Chips are super easy to make and perfect for your favorite dips!

Make Air Fryer Quesadillas for your next lunch or party!

Everyone loves this Mexican Casserole.

🍽 Serve with...

Serve as an appetizer or snack. Goes great at themed parties and is great football food!

Fiesta Tortilla Roll Ups on a white serving plate.
These tortilla roll ups are great party appetizers!

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

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

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

📖 Recipe

Featured image for Fiesta Tortilla Roll Ups.

Fiesta Tortilla Roll Ups

Shelby Law Ruttan
These Fiesta Tortilla Roll Ups are a delicious appetizer with a taco seasoned cream cheese and veggie filling. They are great for parties or snacing.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 20 minutes
Chill time 2 hours
Total Time 2 hours 20 minutes
Course Appetizers
Cuisine Tex-Mex
Servings 16
Calories 144 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a large bowl, with an electric mixer, combine cream cheese, sour cream, and seasonings together until smooth.
  • Stir salsa, olives, peppers, and cheddar cheese into the cream cheese mixture. Set aside.
  • Lay tortilla flat on a hard surface. Spread 2 heaping tablespoons of cream cheese mixture onto each tortilla leaving about ½ inch around the edge of the tortilla.
  • Roll up tortilla jelly roll style. Wrap in plastic wrap and refrigerate for at least 2.
  • To serve, cut into 1-inch slices.

Nutrition

Calories: 144kcalCarbohydrates: 10gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 24mgSodium: 339mgPotassium: 93mgFiber: 1gSugar: 2gVitamin A: 442IUVitamin C: 9mgCalcium: 101mgIron: 1mgNet Carbohydrates: 9g
Keyword Fiesta Tortilla Roll Ups, Tortilla Roll Ups
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Bacon Cheeseburger Ground Beef Sliders

by 2 Comments

These Bacon Cheeseburger Ground Beef Sliders are melty, cheesy, and buttery with a little sweet and savory in every bite. Perfect for feeding a crowd or keeping weeknight dinner simple, they're always a hit.

Two cheesy ground beef sliders on a wooden plate, filled with ground beef, melted cheese, and bacon, topped with golden everything bagel seasoned buns.

This recipe is inspired by my love for easy baked sandwiches like my Baked Ham and Cheese Sliders. Just like those, this one uses soft Hawaiian rolls, layers of cheese, and a flavorful meat filling, but adds smoky bacon and a tangy bun topping fun twist on cheeseburger night.

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Why You'll Love Ground Beef Sliders

Family friendly: these are simple enough for a weeknight but special enough for a party.

Packed with flavor: between the seasoned beef, melted cheese, and buttery topping, every bite is delicious.

Make ahead friendly: You can prep these sliders earlier in the day and bake just before serving.

Key Ingredients

Labeled ingredients for ground beef sliders on a white marble background, featuring lean ground beef, diced onions, diced tomatoes, Worcestershire sauce, stone ground mustard, and a spice mix of salt, pepper, and garlic powder.
Labeled ingredients for a savory butter topping on a white marble background, including cubed butter, brown sugar, Dijon mustard, Worcestershire sauce, and Everything but the Bagel Seasoning.

Lean ground beef: cooks quickly and holds flavor well without too much grease.

Diced onion & tomato: adds a juicy, savory contrast to the meat.

Dijon mustard & Worcestershire sauce: brings out that classic cheeseburger taste.

American cheese: melts smoothly for that diner style burger flavor.

Bacon: adds smoky richness and a little crunch.

Hawaiian sweet rolls: soft, slightly sweet buns that pair perfectly with the savory filling.

Butter sauce: a mix of butter, brown sugar, mustard, Worcestershire, and bagel seasoning that adds richness and a sweet savory crust to the buns.

Ingredient Substitutions

Ground turkey instead of beef for a leaner version.

Cheddar cheese in place of American for a sharper flavor.

Everything seasoning substitute: use sesame seeds, popy seeds, dried onion, and garlic if you don't have the blend.

Overhead view of ground beef slider filling in a baking dish, showing a layer of crispy cooked bacon peices on top of seasoned ground beef and cheese slices.

Recipe Variations

Spicy Sliders: add diced jalapenos or a dash of hot sauce to the beef mixture.

BBQ Cheeseburger Sliders: replace Worcestershire with BBQ Sauce and skip the mustard.

Pickle Lovers: add chopped dill pickles into the beef before baking.

Top Tips for the Best Sliders

  • Don't skip draining the grease: this keeps your sliders from getting sloppy.
  • Use pre-cooked bacon: cuts down on prep time and makes layering easier.
  • Saturate the rolls: the butter sauce on top helps crisp and flavor the buns.
Close up of assembled ground beef slicers with golden buns, American cheese and bagel seasoning on top.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat uncovered in the oven at 350 degrees F for 10-12 minutes or in the air fryer for 5 minutes until warm and crisp.

Serve With...

Serve these ground beef sliders with a side of Air Fryer Potato Wedges and Garlic Dill Pickles for a classic combo. You can also pair them with Air Fryer Corn on the Cob for a fresh bite.

More Baked Slider Recipes

Close up of a single baked slider being lifted with a spatula, showing melted chese, crispy bacon, and seasoned ground beef filling inside golden, sesame topped buns.

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

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

📖 Recipe

Two cheesy ground beef sliders on a wooden plate, filled with ground beef, melted cheese, and bacon, topped with golden everything bagel seasoned buns.

Bacon Cheeseburger Ground Beef Sliders

Shelby Law Ruttan
These ground beef sliders are loaded with everything you love about a bacon cheeseburger but baked into buttery sweet rolls with melty layers of cheese. They're quick to prep, great for sharing, and perfect for a weeknight dinner or a weekend party.
5 from 2 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 6
Calories 591 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

For the Butter Sauce

Instructions
 

  • In a large skillet over medium high heat, combine ground beef and diced onions, cooking and chopping for 7 minutes, until beef is browned. Spoon any excess fat out of the skillet and place in a disposable container.
  • Add the salt, pepper, onion powder, diced tomatoes, stone ground mustard, and worcestershire sauce and stir to combine. Cook for 2 minutes over medium heat, until tomatoes have released their juice and reduced.
  • Cut the hawaiian sweet rolls in half lengthwise and place the bottom half in a 9x13 baking dish. Place 5 slices of american cheese in a single layer over top of the roll bottoms. You will need to cut one slice in half to make the cheese fit.
  • Evenly spread the cooked beef mixture over top of the cheese layer.Place bacon on top of the beef mixture, then top with remaining cheese. Place bun tops on last cheese layer.
  • Place the butter, brown sugar, worcestershire sauce, and dijon mustard in a small microwave safe bowl. Heat in 30 second intervals, until butter is just melted. Stir to combine.
  • Using a silicone brush, coat the top of the rolls with the melted butter mixture until completely saturated. Sprinkle with everything bagel seasoning.
  • Place uncovered in preheated oven and cook for 25 minutes, until beef mixture is hot, cheese has melted, and tops of the rolls are golden brown.

Nutrition

Calories: 591kcalCarbohydrates: 43gProtein: 28gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 134mgSodium: 1238mgPotassium: 396mgFiber: 1gSugar: 19gVitamin A: 791IUVitamin C: 3mgCalcium: 398mgIron: 2mgNet Carbohydrates: 42g
Keyword Bacon Cheeseburger Sliders, Ground Beef Sliders, Oven Baked Sliders
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Weekly Meal Plan 6

by Leave a Comment

Here is your free Weekly Meal Plan 6 for February 6-10. Each meal includes side dish recommendations, along with a beverage and dessert of the week along with weekend options.

Featured Meal Plan #6 image.

Do you have any requests or special needs? If so, please let me know and I will do what I can to help!

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🍽️ Meal Planning and Prep Tips

I'm here to share with you recipes to make during the week that aren't hard to make and take little prep. Most feed 4 so if there are just 1 or 2 to feed, you may want to scale down and halve a recipe OR just make a couple of these and enjoy leftovers throughout the week.

Most of these recipes are easy to make in a short prep time to make meal prep easier on you!

Weekly Meal Plan 6

February 6

Cheesy Penne Chicken Pasta Bake Featured Image.

Chicken with Penne Pasta

This recipe for Chicken with Penne Pasta is creamy, cheese, and a delicious casserole bake. Serve it with a green side salad and sweet dinner roll.

February 7

Featured image for pork chops with onions.

Pork Chops with Onions

Pork Chops with Onions are delicious with a side of mashed potatoes. I love the onion gravy mixed in with the potato!

February 8

Air Fryer Beef Street Tacos FI

Air Fryer Beef Street Tacos

This beef street taco recipe is so easy and beef is packed with so much flavor! Serve these with a side of homemade guacamole, sour cream, and pico de gallo.

February 9

Baked Red Snapper

Fresh fish is something you can make for dinner in under 30 minutes. I love this red snapper recipe and it is great with a side of your favorite roasted veggies, cheesy pasta side dish, or green salad.

February 10

Bubble Up Pizza Casserole Featured Image.

Bubble Up Pizza Casserole

This pizza casserole is one both adults and kids will love and it's super easy to make!

Dessert

Featured image for chocolate mayonnaise cake.

Chocolate Mayonnaise Cake

This will forever be my favorite cake recipe!

Cocktail of the Week

Black cherry mojito featured image.

Vanilla Dark and Stormy

Black Cherry Mojito is a delicious drink with frozen cherries, but with cherries in season right now, you can use fresh cherries as well (just be sure to remove pits).

Weekend Brunch

Peach Muffins

Serve Garlic Scrambled Eggs and Peach Muffins this weekend, and, if you want a specialty coffee, make this Salted Caramel Mocha Latte!

Sunday Supper

Slow Cooker BBQ Beef Sandwich FI.

BBQ Beef Slider Sandwiches

Whether you are watching a game this Sunday or not, these Slow Cooker BBQ Beef Sliders are a great Sunday meal. Serve them with a side of corn on the cob and this Classic Potato Salad Recipe.

Grumpy's Honeybunch Shopping List

Download Shopping List
Printable and downloadable grocery list.
You must use the category name, not a URL, in the category field.

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

When you make these recipes, 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!

Chocolate Mayonnaise Cake

by 8 Comments

This moist, delicious Chocolate Mayonnaise Cake recipe is one of my favorite recipes for any special occasion. You can't beat the delicious results of a moist crumb with a deep rich chocolate cake flavor.

A piece of Chocolate Mayonnaise Cake on a white plate with the whole cake in the background.
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❤️ Why you'll love it

Easy recipe: this chocolate cake recipe is so easy you can skip cake mixes and make a homemade rich chocolate cake in just 30 minutes.

Rich chocolate flavor: the combination of cocoa powder and mayonnaise intensifies the rich flavor of the cake.

Simple ingredients: chocolate mayonnaise cake ingredients are ones you probably already have on hand!

Chocolate Mayonnaise Cake in 8" cake pans

🥘 Ingredients

All purpose flour

Granulated sugar

Cocoa powder: use a natural cocoa powder for best results.

Baking soda

Mayonnaise: this is the secret ingredient that adds fat and flavor and is used in place of oil and eggs in the recipe, I highly recommend using only full-fat mayonnaise.

Vanilla extract: to enhance flavors

Cooking spray

Peeling the parchment off the bottom of the cake

🔪 Instructions

  1. Preheat oven to 350 degrees F.
  2. Spray two round 8-inch cake pans with cooking spray, line with parchment paper, then coat with cooking spray once more.
  3. In a large bowl, using a hand whisk, combine flour, baking soda, sugar, and cocoa powder.
  4. Add the mayonnaise, water, and vanilla to the flour mixture and mix with an electric mixer on low speed until dry ingredients are just combined.
  5. Scrape the bowl to be sure to get all of the flour incorporated and the batter is smooth. Continue mixing on high speed until dry ingredients are incorporated.
  6. Pour cake batter into prepared pans and bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
  7. Let cake cool at least 15 minutes on wire rack. Remove cake from cake pan and remove the parchment paper from the bottom. Place cakes on wire rack and let cool completely before adding frosting (if using).

🥄 Equipment

8" round Cake Pans are the best choice for this particular recipe. I have made it in 9" and the cake is too flat for my liking.

Parchment paper: to line the cake pans.

Large bowl

Hand whisk

Electric mixer

Rubber scraper

Wire racks

A piece of cake on a fork.

🥫Storage

Room temperature: store leftover cake in an airtight container up to 5 days.

Freeze: freeze in a freezer safe container up to 3 months.

📖 Variations

  • Stir in 1 cup mini semi sweet chocolate chips.
  • Instead of a layer cake, bake the cake in a 9x13 baking dish.

💭 Tips

  • Use a full-fat real mayonnaise, you need to fat to keep moisture in the cake.
  • Line the bottom of the cake pan with parchment paper then spray with non-stick cooking spray to prevent cake from sticking to bottom and sides of the pan.

Mayonnaise is the magic ingredient that makes these mashed potatoes so delicious!

These Red Velvet Brownies are fudgy, rich, and oh so delicious!

Golden brown and crispy, these Deep Fried Pizza Rolls are packed with cheese and pepperoni!

🍽 Serve with...

Serve cake frosted with Chocolate Frosting, Cream Cheese Frosting, or a frosting recipe of your choice. It is also delicious without frosting and a sprinkling of powdered sugar.

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

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

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

📖 Recipe

Featured image for chocolate mayonnaise cake.

Chocolate Mayonnaise Cake

Shelby Law Ruttan
A rich moist chocolate mayonnaise cake recipe made with cocoa powder and mayonnaise is a the best chocolate cake recipe for special occasions or holiday desserts.
4.56 from 18 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Desserts
Cuisine American
Servings 12
Calories 289 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees F.
  • Spray two round 8-inch cake pans with cooking spray, line with parchment paper, then coat with cooking spray once more.
  • In a large bowl, using a hand whisk, sift together flour, baking soda, sugar, and cocoa powder.
  • Add the mayonnaise, water, and vanilla to the flour mixture and mix with an electric mixer on low speed until dry ingredients are just combined.
  • Scrape the bowl to be sure to get all of the flour incorporated and the batter is smooth.
  • Pour cake batter into prepared pans and bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Let cake cool at least 15 minutes on wire rack. Remove cake from cake pan and remove the parchment paper from the bottom.
  • Place cakes on wire rack and let cool completely before adding frosting (if using).

Nutrition

Serving: 1gCalories: 289kcalCarbohydrates: 38gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 8mgSodium: 257mgPotassium: 63mgFiber: 1gSugar: 21gVitamin A: 12IUCalcium: 9mgIron: 1mgNet Carbohydrates: 37g
Keyword Chocolate Mayonnaise Cake
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!