Crispy Tofu & Eggplant Lettuce Wraps

Tofu and eggplant just teamed up to create one EPIC appetizer, friends! These lettuce wraps feature SUPER flavorful crispy tofu and caramelized eggplant with fresh, crunchy veggies, vibrant herbs, and a savory-sweet sesame dipping sauce. If you’re thin…

Crispy Tofu & Eggplant Lettuce Wraps

Tofu and eggplant just teamed up to create one EPIC appetizer, friends! These lettuce wraps feature SUPER flavorful crispy tofu and caramelized eggplant with fresh, crunchy veggies, vibrant herbs, and a savory-sweet sesame dipping sauce. If you’re thinking WOW now, just wait until the first bite!

These 10-ingredient flavor miracles make a crowd-pleasing appetizer for four or light spring or summer meal for two. Let’s get to it!

We’ve done tofu lettuce wraps before, but this time eggplant joins in on the fun!

Crispy Tofu & Eggplant Lettuce Wraps from Minimalist Baker →

Baked Zucchini Slices

Do you know a zucchini naysayer? Well, make them these crunchy, light, and delicious Baked Zucchini Slices and watch them change their tune in an instant! Breading and baking zucchini coins creates the perfect side dish or appetizer that the whole family will love. Why I Love This Recipe The Ingredients *For a full list…

The post Baked Zucchini Slices appeared first on Weelicious.

Do you know a zucchini naysayer? Well, make them these crunchy, light, and delicious Baked Zucchini Slices and watch them change their tune in an instant! Breading and baking zucchini coins creates the perfect side dish or appetizer that the whole family will love.

Baked zucchini coins on serving platter with marinara sauce in a bowl on the side.

Why I Love This Recipe

  • Kid-Friendly Zucchini Recipe: Many people steam zucchini, but it often turns out limp and soggy, which kids don’t usually like. This baked zucchini slices recipe is the perfect way to get kids to enjoy this vegetable. They come out crispy, crunchy, and absolutely delicious.
  • Tasty and Healthy: Since this recipe is baked, it’s a healthy way to enjoy crispy breaded zucchini without the hassle of having to deep fry the zucchini slices in tons of oil.
  • Versatile: Serve these baked zucchini coins as an appetizer with some marinara sauce or ranch for dipping or as a side with any of your favorite mains dishes like Chicken Meatballs with Mini Wheel Pasta, Perfect Roast Chicken or Southern Style Pork Tenderloin to name a few.

The Ingredients

Baked zucchini slices ingredients.
  • Zucchini: Fresh zucchinis are the star of this recipe. Choose firm, medium-sized zucchinis with shiny skin for the best texture and flavor. Zucchinis are packed with vitamins A and C, potassium, and antioxidants.
  • Breadcrumbs (panko or regular): Breadcrumbs provide the perfect crunchy coating for the zucchini slices. Panko breadcrumbs, which are lighter and flakier, give an extra crispy texture (my preference), while regular breadcrumbs offer a more traditional crunch. Either type will be perfect!
  • Grated parmesan cheese: Parmesan cheese adds flavor and richness to the breading making these baked zucchini slices even more delicious.
  • Flour: Flour is the secret ingredient in the breading process that helps create an extra-crispy coating for the zucchini coins.
  • Egg: The egg acts as the binding agent, helping the breadcrumb mixture adhere to the zucchini slices.

*For a full list of ingredients with measurements see the recipe card below*

Baked Zucchini Recipe Tips

  • Evenly Slice Zucchini: For consistent cooking, try to slice the zucchini into even 1/4-inch rounds. Using a sharp knife or a mandoline slicer can help you with achieving uniform slices. This ensures that the zucchini coins cook evenly and crisp up uniformly in the oven.
  • Have a wet hand and a dry hand: If you’ve made Crispy Chicken Parmesan or Eggplant Parmesan Sticks you know breading can get a little messy at times. To help, use one hand for dunking zucchini slices in egg wash and transferring to the panko mixture (your wet hand), then switch to a dry hand for coating and placing them on the baking sheet.
  • Don’t forget the oil: Drizzle or spray your breaded zucchini slices with oil before baking them. The oil is what creates that beautiful golden color when they bake.
  • Don’t crowd the baking sheet: Cook the zucchini coins in and even layer with a little space between each one. If you overcrowd the baking sheet they’ll steam in the oven and won’t get nice and crispy.

How to Make Baked Zucchini Slices

Three bowls. One with flour, another with beaten egg and the third with panko breading. A hand is dipping a zucchini coin in the flour bowl.

Step 1: Mix the breadcrumbs, parmesan cheese, garlic powder and salt in a shallow bowl. Whisk the egg in a separate bowl. Place the flour in a third bowl.

Hand holding a breaded zucchini coin with the breading station bowls.

Step 2: Make an assembly line with the bowls, and first dip the zucchini coins into the flour, then the egg and finally into the bread crumb mixture, coating evenly and repeating with all the zucchini coins.

Breaded zucchini coins on baking sheet.

Step 3: Place all of the coins on the baking sheet. Arrange so they’re not touching and spray with cooking oil.

Baked zucchini coins on baking sheet.

Step 4: Bake for 18-20 minutes or until the breadcrumbs are golden. Serve as a side dish or on their own with favorite dipping sauces.

FAQs

Can I air fry zucchini slices?

Yes! You know I love my air fryer. To air fry these breaded zucchini coins, simply heat your air fryer to 400°F and cook for 8-10 minutes, or until golden brown. Be sure to arrange them in a single layer with a bit of space between each piece of zucchini for even cooking

Can I freeze leftover baked zucchini slices?

Yes! I would recommend freezing after the zucchini coins are baked. To freeze, allow them to cool completely, then transfer them to a single layer on a baking sheet and freeze until solid. Once frozen, transfer the zucchini coins to a resealable freezer bag or airtight container. When ready to enjoy, reheat the frozen zucchini coins in a preheated oven at 375°F for 10-15 minutes, or until heated through and crispy.

Baked zucchini coins on serving platter.

More Easy Zucchini Recipes

These Baked Zucchini Coins are a delicious, healthy, and kid-friendly recipe that everyone will love. Easy to prepare and incredibly versatile, they make the perfect addition to any meal. Whether you’re looking to introduce more vegetables into your family’s diet or just want a tasty new way to enjoy zucchini, this recipe is a must-try. Let me know what you think of this recipe by leaving a rating and comment below!

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Baked zucchini coins on serving platter with marinara sauce in a bowl on the side.
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Baked Zucchini Slices

These Baked Zucchini Slices are a delicious, healthy, and kid-friendly recipe that everyone will love. Easy to prepare and incredibly versatile, they make the perfect addition to any meal.
Course Appetizer, Side
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 120kcal

Equipment

  • Baking sheet
  • Chef's Knife or Mandoline

Ingredients

Instructions

  • Preheat oven to 450°F and coat a large baking sheet with cooking spray or line with parchment paper.
  • Mix the breadcrumbs, parmesan cheese, garlic powder and salt in a shallow bowl.
  • Whisk the egg in a separate bowl.
  • Place the flour in a third bowl.
  • Make an assembly line with the bowls, and first dip the zucchini coins into the flour, then the egg and finally into the bread crumb mixture, coating evenly and repeating with all the zucchini coins.
  • Place all of the zucchini coins on the baking sheet. Arrange so they’re not touching, spray with cooking oil and bake for 18-20 minutes or until the breadcrumbs are golden.
  • Serve as a side dish or on their own with favorite dipping sauces.

Video

Notes

Evenly Slice Zucchini: For consistent cooking, try to slice the zucchini into even 1/4-inch rounds. Using a sharp knife or a mandoline slicer can help you with achieving uniform slices. This ensures that the zucchini coins cook evenly and crisp up uniformly in the oven.
Have a wet hand and a dry hand: Use one hand for dunking zucchini slices in egg wash and transferring to the panko mixture (your wet hand), then switch to a dry hand for coating and placing them on the baking sheet.
Don’t forget the oil: Drizzle or spray your breaded zucchini slices with oil before baking them. The oil is what creates that beautiful golden color when they bake.
Don’t crowd the baking sheet: Cook the zucchini coins in and even layer with a little space between each one. If you overcrowd the baking sheet they’ll steam in the oven and won’t get nice and crispy.
To Air Fry: heat your air fryer to 400°F and cook for 8-10 minutes, or until golden brown. Be sure to arrange them in a single layer with a bit of space between each piece of zucchini for even cooking
To Freeze: Allow zucchini slices to cool completely, then transfer them to a single layer on a baking sheet and freeze until solid. Once frozen, transfer the zucchini coins to a resealable freezer bag or airtight container. When ready to enjoy, reheat the frozen zucchini coins in a preheated oven at 375°F for 10-15 minutes, or until heated through and crispy.

Nutrition

Calories: 120kcal | Carbohydrates: 16g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 481mg | Potassium: 312mg | Fiber: 2g | Sugar: 3g | Vitamin A: 318IU | Vitamin C: 18mg | Calcium: 93mg | Iron: 1mg

The post Baked Zucchini Slices appeared first on Weelicious.

Quinoa Salad

The best Quinoa Salad recipe with fresh tomatoes, herbs, and a light dressing.Get ready to fall hard for this simple and delicious Quinoa Salad recipe that will be everyone’s favorite side dish, or add protein to make it a complete meal. Want more healthy recipes? I love this Spring Roll Bowl, Vegetarian Stuffed Peppers, or Bulgur Salad! How to make Quinoa Salad: Cook Quinoa and Make Dressing:…

The best Quinoa Salad recipe with fresh tomatoes, herbs, and a light dressing.

Get ready to fall hard for this simple and delicious Quinoa Salad recipe that will be everyone’s favorite side dish, or add protein to make it a complete meal.

Want more healthy recipes? I love this Spring Roll Bowl, Vegetarian Stuffed Peppers, or Bulgur Salad!

Quinoa Salad made with black beans, tomato and avocado, served in an oval serving dish.

I’ve been crushing on this Quinoa Salad for over a decade.

It really was love at first bite when I had this specific quinoa salad at my twin sister’s bridal shower, circa 2012. I immediately begged my friend, Ali Linthorst, for the recipe and we’ve been in love with it ever since.

I mean, it’s a bonus that it’s healthy, protein-rich and packed with iron and fiber, but I mostly care that it’s absolutely delicious and full of fresh ingredients. I serve it as a side dish often, but we also enjoy it as a hearty meal, with grilled chicken, shrimp, and mango added to the mix. It’s also great for potlucks since it’s gluten-free and vegetarian.

If you love quinoa, try a Quinoa Burger, Thai Quinoa Salad, or Bulgur Salad!

How to make Quinoa Salad:

Cook Quinoa and Make Dressing: Cook quinoa in vegetable broth according to package directions. Fluff with a fork and allow to cool for 20 minutes. In another bowl, combine dressing ingredients.

Cooked quinoa in a pot, next to another photo of quinoa salad dressing mixed together in a cup.

Combine: Pour quinoa into a large bowl. Add black beans, tomatoes, green onions, cilantro, and avocado. Drizzle dressing over salad and stir gently.

Enjoy immediately, for best results, or refrigerate leftovers for up to 3 days.

Fresh veggies and black beans chopped for quinoa salad, then added to the salad.

Make Ahead Instructions:

To Make Ahead: This southwest quinoa salad recipe is best enjoyed the same day, but it can be stored in the fridge for up to 3 days–just don’t add the avocado until ready to serve.

More Salad Recipes:

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The best Quinoa Salad recipe with fresh tomatoes, herbs, and a light dressing.
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Quinoa Salad

Our fresh and healthy Quinoa Salad recipe is addicting and bursting with fresh flavor. It's always the favorite summer side dish, or add some protein to make it a meal.
Course Main Course, Salad, Side Dish
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 317kcal
Cost $6

Ingredients

  • 1 cup dry quinoa
  • 2 cups vegetable broth , chicken broth, or water
  • 15 ounce can black beans , drained and rinsed
  • 1 1/2 cups cherry tomatoes , halved
  • 5 green onions , chopped
  • 1/4 cup fresh cilantro , chopped
  • 1 avocados , chopped
  • salt and freshly ground black pepper , to taste

Dressing:

Instructions

  • Cook quinoa and vegetable broth according to package directions. Once cooked, fluff with a fork, then allow to cool for at least 20 minutes.
  • Whisk dressing ingredients in a bowl: olive oil, lime juice, cumin, and red pepper flakes.
  • Assemble: Transfer quinoa to a large bowl. Add black beans, tomatoes, green onions, cilantro and avocado. Pour dressing over salad and stir gently to combine. Serve immediatly.

Notes

Add Protein: Make it a meal by adding 12oz grilled chicken breast, shrimp, tofu or steak

Nutrition

Calories: 317kcal | Carbohydrates: 36g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 596mg | Potassium: 657mg | Fiber: 10g | Sugar: 2g | Vitamin A: 553IU | Vitamin C: 16mg | Calcium: 56mg | Iron: 3mg

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I originally shared this recipe May 2019. Updated May 2024.

Easy Pasta Salad

Today’s recipe is a picnic-perfect pasta salad! Every cookout needs a great pasta salad, and this is the one that I make all summer long. It comes together in no time, it’s full of fresh ingredients, and it packs a flavorful punch. I took e…


Today’s recipe is a picnic-perfect pasta salad! Every cookout needs a great pasta salad, and this is the one that I make all summer long. It comes together in no time, it’s full of fresh ingredients, and it packs a flavorful punch. I took extra care to make sure that this recipe is not just easy, but also easy to make in advance… because I totally get that you don’t want to be futzing with your pasta salad when you could be spending time outside with your friends. Note: If you do decide to make this salad in advance, toss […]

Strawberry Rhubarb Crumble

If you’re on the hunt for a rhubarb recipe that’s easy, delicious and totally kid-friendly, this Strawberry Rhubarb Crumble is perfect for you! It’s the perfect not-too-sweet treat with a crumbly oat topping and the season’s freshest produce. Why You’ll Love This Strawberry Rhubarb Crumble Recipe The Ingredients *For a complete list of ingredients and their measurements see the…

The post Strawberry Rhubarb Crumble appeared first on Weelicious.

If you’re on the hunt for a rhubarb recipe that’s easy, delicious and totally kid-friendly, this Strawberry Rhubarb Crumble is perfect for you! It’s the perfect not-too-sweet treat with a crumbly oat topping and the season’s freshest produce.

Strawberry rhubarb crumble topped with ice cream.

Why You’ll Love This Strawberry Rhubarb Crumble Recipe

  • Easy to Make: There are only a few steps to making this delectable rhubarb dessert. Make the filling, add the crumble on top (no pie crust to fuss with!) and bake. It takes very little time to prepare. The magic happens in the oven!
  • Great Use for Rhubarb: Rhubarb is a fantastic ingredient often underutilized in desserts. Its tartness pairs beautifully with sweet fruits like strawberries, making it ideal for crumbles, pies, and other baked goods. Plus, rhubarb is rich in vitamins and a great source of dietary fiber.
  • Kid-Friendly: This dessert is sweet, slightly tart and has a delicious crumbly topping that kids will love! It’s a great recipe for kids to experience a vegetable they might not have been exposed to yet.
  • Not Too Sweet: Many rhubarb recipes call for a good deal of sugar to offset its mildly tart taste. But in this recipe, when paired with fresh sweet strawberries, the need to use so much sugar disappears, making it the perfect sweet but not-too-sweet dessert. If you want more “sweet but not to sweet desserts” try my Dark Chocolate Cupcakes, Passionfruit Pound Cake Muffins or these Peach & Strawberry Shortcakes!

The Ingredients

Strawberry rhubarb crumble ingredients.
  • Rhubarb: Rhubarb tastes a lot like a green apple in tartness mixed with a very tiny hint of celery that perfectly complements the sweetness of the strawberries.
  • Strawberries: Strawberries are naturally sweet and balance out the tart rhubarb flavor. Plus they add juiciness to the filling as it bakes. 
  • Lemon juice and zest: Lemon juice adds acidity to the strawberry-rhubarb filling helping balance out the flavors while the zest adds brightness and a small burst of citrusy flavor to the topping. 
  • Brown sugar: You don’t need a ton of brown sugar for this recipe, but just a little adds the perfect amount of sweetness to the filling and the crumble topping.
  • All purpose flour: This is the base of the topping, giving structure and texture.
  • Old fashioned oats: This gives more texture to the crumble topping and a subtle nutty flavor. 
  • Baking powder: Helps the topping rise so that it has perfect fluffy texture. 
  • Chilled unsalted butter: Using chilled butter helps the topping be firm yet tender, and chewy, with big chunks. If you use room temperature or melted butter the crumble topping will flatten out and be dense instead of light, fluffy and crumbly.

*For a complete list of ingredients and their measurements see the recipe card below*

Variations and Substitutions

  • Gluten-Free Substitute: Replace the all-purpose flour in the crumble topping with a gluten-free flour to make this recipe suitable for those with gluten sensitivities.
  • Mixed Berries: You could use a combination of blueberries, raspberries, and blackberries instead of strawberries in the filling and make a delicious mixed berry rhubarb crumble.

How to Make Strawberry Rhubarb Crumble

Strawberry rhubarb filling in mixing bowl.

Step 1: Prepare the filling by combining strawberries, rhubarb, lemon juice and brown sugar in a bowl. Stir until all the ingredients are coated.

Strawberry Rhubarb crumble topping in mixing bowl.

Step 2: Place the first 5 crumble topping ingredients into a bowl and combine. Add the cold butter to the dry ingredients and crumble with your hands to form small pea-size clumps.

Unbaked strawberry rhubarb crumble in pie dish.

Step 3: Place filling in an oil sprayed 9-inch pie dish or an 8×8 baking dish. Crumble the topping on top of the filling, place dish on a foil lined baking sheet and bake for 40-45 minutes until golden.

Tips for This Recipe

  • Let it Cool: Allow the rhubarb crumble to cool slightly before serving. This helps the filling set and makes the crumble easier to serve. Serve warm with vanilla ice cream or whipped cream for an irresistible dessert.
  • Cold Butter: Use cold butter cut into small pieces or grated. This helps create a crumbly texture. You can use your fingers to incorporate the butter into the dry ingredients until it forms pea-sized pieces.

Storage and Freezing Instructions

To Store: Allow strawberry rhubarb crumble to cool completely then store in an airtight container in the refrigerator for up to 3 days.

To Freeze: Allow the crumble to cool completely then wrap tightly and freeze for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat at 375°F for 20-25 minutes or until warmed through and the topping is crisp.

FAQs

Can I use frozen fruit for strawberry rhubarb crumble?

I suggest using fresh rhubarb and strawberries for the best flavor. Frozen can work in a pinch, but fresh fruit gives the crumble a superior texture. If you do use frozen rhubarb and strawberries, just make sure to thaw and drain them well to prevent excess moisture from affecting the crumble’s texture.

What can I serve with strawberry rhubarb crumble?

This crumble is delicious on its own, but you can make it ever better with a scoop of vanilla ice cream, a dollop of whipped cream, or even a drizzle of custard on top.

Can I freeze strawberry rhubarb crumble?

Yes, you can freeze this crumble either before or after baking. Wrap it tightly to keep out air and store it in the freezer for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight. If it’s unbaked, bake as directed. If it’s already baked, reheat for 20-25 minutes until warm and crispy.

Strawberry rhubarb crumble in pie dish with two servings in bowls topped with ice cream.

More Summertime Desserts

This Strawberry Rhubarb Crumble is the best summer dessert ever. It’s perfect for a summer picnic, family dinner, or just because you have some rhubarb to use up!

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Strawberry Rhubarb Crumble

This Strawberry Rhubarb Crumble recipe is a perfect balance of sweet and tart flavors, topped with a crispy, buttery crumble. Easy to make and ideal for any occasion!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6
Calories 327kcal

Equipment

  • 9 Inch Pie Dish (or 8×8 inch baking dish)

Ingredients

For the Crumble Topping

For the Filling:

  • 1 cup chopped rhubarb (about 2 stalks)
  • 2 cups hulled and quartered strawberries
  • 1 tablespoon lemon juice
  • 1/4 cup brown sugar

Instructions

  • Preheat oven to 375° F.
  • Place the first 5 crumble topping ingredients into a bowl and combine.
  • Add the cold butter to the dry ingredients and crumble with your hands to form small pea-size clumps.
  • To prepare the filling, toss all the filling ingredients in a bowl until coated then place in an oil sprayed 9-inch pie dish or an 8×8 baking dish.
  • Crumble the topping on top of the filling, place dish on a foil lined baking sheet and bake for 40-45 minutes until golden.
  • Cool and serve on its own or topped with vanilla ice cream or whipped cream.

Notes

  • Let it Cool: Allow the rhubarb crumble to cool slightly before serving. This helps the filling set and makes the crumble easier to serve. Serve warm with vanilla ice cream or whipped cream for an irresistible dessert.
  • Use Cold Butter: Use cold butter cut into small pieces or grated. This helps create a crumbly texture. You can use your fingers to incorporate the butter into the dry ingredients until it forms pea-sized pieces.
  • To Store: Allow strawberry rhubarb crumble to cool completely then store in an airtight container in the refrigerator for up to 3 days.
  • To Freeze: Allow crumble to cool completely then wrap tightly and freeze for up to 3 months. To reheat, thaw in the fridge overnight and reheat at 375°F for 20-25 minutes or until warmed through and the topping is crisp.

Nutrition

Calories: 327kcal | Carbohydrates: 43g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 45mg | Potassium: 211mg | Fiber: 3g | Sugar: 21g | Vitamin A: 500IU | Vitamin C: 31mg | Calcium: 72mg | Iron: 2mg

The post Strawberry Rhubarb Crumble appeared first on Weelicious.

grilled feta with asparagus chimichurri

My superpower? Dropping recipes so late on the Friday of a holiday weekend, absolutely nobody will see them. Well, except you. I’m here for us last-minute planners, we indecisive “I want to make something new this weekend, but noth…

My superpower? Dropping recipes so late on the Friday of a holiday weekend, absolutely nobody will see them. Well, except you. I’m here for us last-minute planners, we indecisive “I want to make something new this weekend, but nothing has jumped out at me.” I hope we can stop scrolling now.

grilled feta with asparagus chimichurri-02
grilled feta with asparagus chimichurri-07

I haven’t been able to get Jessica Merchant’s chimichurri and pistachio grilled feta out of my head since it crossed my social media threshold a couple weeks ago. I’ve been on a green chimichurri kick (how 90s!) for the last month when I realized, after making some in preparation for the grilled chicken episode of The Recipe with Kenji and Deb that I never needed to let leftover parsley go to waste again. A bundle so easily makes a batch of one of the greatest of all the great fresh green sauces and I’ve been putting it on everything since… but feta. Until now.

Read more »

Whipped Feta

Feta cheese is delicious, I love adding it to my salads, eggs, vegetables, and more. It is such a good cheese. I always have it in my fridge. But have you tried Whipped Feta? It is the BEST. Whipping feta in a food processor or blender, takes the chees…

Feta cheese is delicious, I love adding it to my salads, eggs, vegetables, and more. It is such a good cheese. I always have it in my fridge. But have you tried Whipped Feta? It is the BEST. Whipping feta in a food processor or blender, takes the cheese to a whole new level. In…

Best Broccoli Salad

This broccoli salad recipe is one of my favorite side dishes. It’s my lighter spin on classic Midwest broccoli salad, and though you won’t find any cheese or bacon here, it’s every bit as delicious. A creamy, tangy dressing coats cris…


This broccoli salad recipe is one of my favorite side dishes. It’s my lighter spin on classic Midwest broccoli salad, and though you won’t find any cheese or bacon here, it’s every bit as delicious. A creamy, tangy dressing coats crisp broccoli florets, chewy dried cranberries, sharp red onion, and smoky roasted nuts. Even salad skeptics will love it. This broccoli salad recipe is easy to make, and even better, make ahead. A few hours or a day in the fridge gives the broccoli a chance to soften and soak up the dressing’s punchy flavor. Pack it up for a […]

Flourless Chocolate Cloud Cake

This lofty cake is so crammed full of chocolate and butter and air, there’s no room for flour–although we made sure to leave space for ample swoops of softly whipped cream.

This lofty cake is so crammed full of chocolate and butter and air, there's no room for flour--although we made sure to leave space for ample swoops of softly whipped cream.

Red, White & Berry Sheet Pan Shortcake.

The perfect dessert for summer! This berry sheet pan shortcake is delicious and feeds a crowd. The biscuit cake is fluffy and flavorful, topped with a mascarpone whipped cream and all the berries. Pretty and festive too! I live for a festive summer cake! This berry sheet pan shortcake is so delicious and easily feeds […]

The post Red, White & Berry Sheet Pan Shortcake. appeared first on How Sweet Eats.

The perfect dessert for summer! This berry sheet pan shortcake is delicious and feeds a crowd. The biscuit cake is fluffy and flavorful, topped with a mascarpone whipped cream and all the berries. Pretty and festive too!

I live for a festive summer cake!

red white and blue sheet pan short cake

This berry sheet pan shortcake is so delicious and easily feeds a crowd! The biscuit cake is so fluffy and tender, full of creamy vanilla flavor. It’s topped with a whipped mascarpone cream and all the fresh summer berries. 

It’s so fun and gorgeous and looks pretty on the table!

red white and blue sheet pan short cake

I first saw the idea of this sheet pan shortcake on southern living. I was instantly hooked! It makes so much sense to me – especially when it comes to entertaining friends and family in the summer!

I love that you can make a big slab biscuit that essentially pulls apart easily. And then top it with whipped cream and tons of fresh berries! 

red white and blue sheet pan short cake

Oh and speaking of whipped cream… It’s mascarpone whipped cream.

!!!!!!!!!

Dreamy! 

red white and blue sheet pan short cake

Words can’t express how delicious this biscuit cake is. 

The thing is that it’s not sweet. It is not overly sweet at all. And it’s studded with blueberries and strawberries for the perfect fruity pop in the cake. 

red white and blue sheet pan short cake

I also choose not to sweeten the whipped cream. There is something about unsweetened whip cream that I just love, especially in a dessert. It’s light, fluffy and almost tastes more decadent when it’s NOT sweet. 

What a revelation! 

red white and blue sheet pan short cake

So this is how I do it!

I cut up tons of berries! I like to use strawberries, blueberries, blackberries and raspberries. But any berries that you have work. Use what is in season for you.

The cake is super simple. Flour, sugar, buttermilk, cream… I love these ingredients. Delicious!

I stir in some chopped berries too. And then I scoop it onto a sheet pan, lined up in the little scoops. Then I bake it and let it cool. 

red white and blue sheet pan short cake

While the cake is cooling, I make the whipped cream! Heavy cream and mascarpone with a touch of vanilla. I like to keep it soft. I don’t whip it to heavy peaks… just very soft peaks. 

The key is frosting it once it’s cool, this way the whipped cream won’t melt off. And then top it with tons of berries!

You can also do some fresh mint and even a drizzle of honey. 

Use a spatula to gently cut and pull apart the shortcake to serve. It’s so easy! (more…)

The post Red, White & Berry Sheet Pan Shortcake. appeared first on How Sweet Eats.