A creamy Cajun Chicken Pasta recipe tossed in a delicious cajun sauce with your favorite vegetables. It’s made all in one pan and on the table in 20 minutes! Do you love 30 minute meals? Make sure to try Shrimp Alfredo, Chicken Marsala Pasta, Honey Mustard Chicken, and Mediterranean Meatball Bowls! How to Make Cajun…
A creamy Cajun Chicken Pasta recipe tossed in a delicious cajun sauce with your favorite vegetables. It’s made all in one pan and on the table in 20 minutes!
Weeknights just got an upgrade with this easy cajun chicken pasta! It’s made all in one pan with simple pantry ingredients that come together so harmoniously. It’s easy to customize with your favorite veggies, and it has a mild to medium spice, so my kids love it too. Check out my tips below for adjusting the spice level for your family, and if you want a healthier version. I’ve also included adaptations and information for anyone counting their macros or looking for high protein meals.
How to Make Cajun Chicken Pasta:
Sauté Chicken and Veggies: Cook pasta then drain, rinse with cold water, and set aside. Add butter to a skillet then add garlic and cook for a couple minutes. Add chicken and vegetables then season with cajun seasoning. Cook for 3-4 minutes, until chicken is almost cooked through. Add milk and cream cheese then stir for 2-3 minutes until cream cheese is melted and sauce is smooth.
Serve: Add pasta and cheese to the pan then stir to combine and season with salt and pepper if needed.
Recipe Variations:
Spice Level: This pasta has a mild to medium spice level, if you want it less spicy, start with just 1 teaspoon of cajun seasoning, or more than 2 teaspoons (or a sprinkle of cayenne), for more spicy pasta.
Pasta: I usually use farfalle (bowtie) pasta, but you can substitute 8 oz of penne, shells, rotini, linguine, or your favorite pasta.
Make it Healthier:
Use whole grain pasta.
Add extra veggies: Look in your fridge and use up what you have. Some of my favorites are: sliced bell peppers, spinach, asparagus, mushrooms, broccoli, zucchini, etc.
Use olive oil instead of butter, or reduce the butter in half.
Use low fat cream cheese and skim milk in the sauce, and don’t add the parmesan cheese.
Make Ahead Instructions:
Cook vegetables and chicken in the creamy sauce. Store in the fridge until ready to serve, when you can reheat it and stir in cooked pasta and shredded cheese.
A creamy Cajun Chicken Pasta recipe tossed in a delicious cajun sauce with your favorite vegetables. It's made all in one pan and on the table in 20 minutes!
Cook pasta according to package instructions until al dente. Drain, rinse with cold water and set aside.
Cook chicken: In a large pot or skillet, melt the butter over medium heat. Add the garlic and cook for 30 seconds. Add the chicken pieces (and any desired vegetables*) and season with cajun seasoning. Cook for 3-4 minutes, until chicken is nearly cooked through.
Add milk and cream cheese, stirring well until cream cheese has melted and sauce is smooth, 2-3 minutes. Stir in pasta, parmesan cheese, salt and pepper. Serve immediately.
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Notes
Vegetables: this is a great recipe to add extra veggie produce you need to use from the fridge, like bell peppers, spinach, broccoli, asparagus, zucchini or mushrooms. Sauté them in a little olive oil, salt and pepper before cooking the chicken, then stir in at the end.Healthy Swaps: Use whole grain pasta, substitute olive oil for butter (or cut the butter amount in half). Use low fat cream cheese and skim milk.Make Ahead Instructions:Cook vegetables and chicken in the creamy sauce. Store in the fridge until ready to serve, when you can reheat it and stir in cooked pasta and shredded cheese.
This easy Carrot Cake Loaf recipe combines simple pantry ingredients to make a delicious and moist carrot cake bread. Top it with cream cheese frosting, and enjoy all the incredible flavors without the hassle of making a cake. If you love quick bread recipes, try our Healthy Banana Bread, Lemon Poppy Seed Bread, Pumpkin Chocolate…
This easy Carrot Cake Loaf recipe combines simple pantry ingredients to make a delicious and moist carrot cake bread. Top it with cream cheese frosting, and enjoy all the incredible flavors without the hassle of making a cake.
While I love my gourmet layered Carrot Cake, and my Easy Single-layer Carrot Cake, this Carrot Cake Loaf is what I’ve been making the most. It just uses simple pantry ingredients to make a moist and incredible carrot cake bread, so I can easily satisfy my carrot cake craving.
How to make Carrot Cake Loaf:
Combine Wet Ingredients: Mix together sugars, eggs, applesauce, oil, and vanilla. Stir in shredded carrot.
Finish Batter: In a separate bowl, mix flour, baking soda, baking powder, salt, cinnamon, and allspice. Pour into wet mixture then stir to combine. Pour into prepared bread pan.
Bake: Place in oven at 350°F for 45-55 minutes, until a toothpick inserted in the center comes out clean. (If it’s getting too brown, tent a piece of foil on top until it’s done baking). Cool in pan for a few minutes before removing to a wire cooling rack to cool completely. Top with cream cheese frosting, if desired.
Storage and Freezing Instructions:
To Store: Store frosted carrot cake loaf in the fridge for 3-4 days. Without the cream cheese, it will keep at room temperature for 2-3 days.
To Freeze: Store frosted or unfrosted carrot cake bread in the freezer in an airtight container or freezer bag for up to 3 months. Thaw completely at room temperature before serving.
This easy Carrot Cake Loaf recipe combines simple pantry ingredients to make a delicious and moist carrot cake loaf. Top it with cream cheese frosting, and enjoy all the incredible flavors without the hassle of making a cake!
Preheat oven to 350 degrees F. Line the bottom of a 8×4" bread pan with a piece of parchment paper then spray lightly with cooking spray.
In a large mixing bowl, combine sugars, eggs, applesauce, oil, and vanilla, mixing well to combine. Stir in shredded carrot.
In a separate mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, and allspice. Add to wet mixture then stir to combine.
Bake at 350 degrees for 45-55 minutes, until a toothpick inserted in the center comes out clean. (If the loaves are browning too much on top during baking, tent a piece of foil over top until they're finished baking).
Cool in pan for a few minutes before removing to a wire cooling rack to cool completely.
Notes
Storage Instructions: Store frosted carrot cake loaf in the fridge for 3-4 days. Without the cream cheese, it will keep at room temperature for 2-3 days.Freezing Instructions: Store frosted or unfrosted carrot cake bread in the freezer in an airtight container or freezer bag for up to 3 months. Thaw completely at room temperature before serving.
Delicious Japanese Soufflé Pancakes are extra light, fluffy, and thick. They’re fun to make and sure to steal the show at breakfast. Breakfast is my favorite meal of the day! Make sure to try Quiche Lorraine, Homemade Scones, Breakfast Skillet, or Crab Cake Benedict! How to make Japanese Soufflé Pancakes: Before you being, you need…
Delicious Japanese Soufflé Pancakes are extra light, fluffy, and thick. They’re fun to make and sure to steal the show at breakfast.
Take everything you love about normal pancakes, and maximize it into tall, light and fluffy Japanese Soufflé Pancakes. The trick is all in the eggs. The whipped egg whites provides the light texture, while the egg yolks create a yummy custard-like flavor.
They’re easy to make, but they do require patience. The pancakes need to cook low and slow, so they cook all the way through. You will need ring molds to make these pancakes. If you don’t have them, follow my instructions below to make your own with aluminum foil! Serve with jam, whipped cream, mint leaves, and some berries. We love to serve them for birthdays and special occasions.
How to make Japanese Soufflé Pancakes:
Before you being, you need ring molds to make these pancakes. If you don’t have them, follow my instructions below to make your own, using aluminum foil!
Make Batter: Mix egg yolks, sugar, milk, and vanilla. In a separate bowl, mix the flour, baking powder and salt then stir dry ingredients into the yolk mixture just until no large lumps remain. Beat Egg Whites: In another large bowl, beat egg whites with a hand mixer until stiff peaks. Gently fold the egg whites into the pancake batter, just until incorporated.
Cook: Grease a large skillet with butter or cooking spray, over LOW heat. Grease 3.5-inch (9 cm) metal ring molds, or make your own with tinfoil (see below). Place mold in hot, greased skillet and fill 2/3 with batter. Cover pan with a lid and cook for about 10 minutes, until the center of the pancakes are only slightly jiggly.
Flip: Using a metal spatula, gently slide it under the bottom of the pancake and pancake mold to release the bottom, and place a seconds spatula over the top of the mold. Carefully flip the pancake over, place back in the pan and slide the spatula out.) Cover and cook for another 5 minutes.
Serve these fluffy Japanese soufflé pancakes topped with powdered sugar, butter, syrup, homemade jam, or berries.
How to make your own Japanese Pancake Mold:
Fold a piece of aluminum foil into a strip that is 2.5 to 3 inches deep, then wrap it to make a circle about 3.5 inches in diameter. Place a small piece of tape on the outside middle of the strip or use a couple staples to hold it into a ring shape.
Batter: Mix together the egg yolks, sugar, milk, and vanilla. In a separate bowl, mix the flour, baking powder and salt. Stir the dry ingredients into the yolks mixture just until no large lumps remain.
Beat Egg Whites: In another large bowl, beat the egg whites with a hand mixer until stiff peaks. Gently fold the egg whites into the pancake batter, just until incorporated.
Cook: Lightly grease a large skillet with butter or cooking spray, over LOW heat. Grease 3.5-inch (9 cm) metal ring molds* well with butter (as many as can fit at a time in your skillet) and set them in the middle of the pan over LOW heat. Fill the molds 2/3 with batter, then cover the pan with a lid and cook for about 10 minutes, until the center of the pancakes are only slightly jiggly.
Flip: Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside. (I like to slide a spatula under the pancake and place another spatula on the top of the pancake ring mold, flip, then place it back in the pan and slide the spatula out.) Cover and cook for another 5 minutes or so, until cooked through, but soft.
Serve with butter, syrup, and berries.
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Notes
To Make your own Pancake Mold:Fold a piece of aluminum foil into a long strip 2.5-3 inches deep and wrap to make a circle about 3.5 inches in diameter. Secure with a small piece of tape on the outside middle of the strip or a couple staples.Pro Tips:
Whip the egg whites on medium speed — it takes longer, but makes for better bubbles.
Be patient. Cook on low, slow heat so that pancakes have time to cook all the way through.
Using a weekly meal plan is the best way to cook healthier for your family, save money, and time! This week’s menu includes our popular Protein Pizza, Autumn Butternut Squash and Sweet Potato Soup, Chicken Tikka Masala, Waldorf Salad and Hibachi Chicken.. Did you know you can customize this meal plan, swap out recipes, and…
Using a weekly meal plan is the best way to cook healthier for your family, save money, and time! This week’s menu includes our popular Protein Pizza, Autumn Butternut Squash and Sweet Potato Soup, Chicken Tikka Masala, Waldorf Salad and Hibachi Chicken..
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Our meal plans come with prep-ahead instructions for every recipe. Even 5 minutes of cutting veggies or prepping a sauce ahead of time will make all the difference in your attitude about making dinner that night.
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This homemade Patty Melt recipe is cooked on two slices of sourdough bread with cheese, caramelized onions, and a quick sauce. It all comes together beautifully for a truly remarkable sandwich. Want more sandwich recipes? You will love this Meatloaf Sandwich, Pimento Cheese BLT, Cuban Sandwich, and French Onion Burgers! How to make a Patty…
This homemade Patty Melt recipe is cooked on two slices of sourdough bread with cheese, caramelized onions, and a quick sauce. It all comes together beautifully for a truly remarkable sandwich.
I’m not one that’s usually drawn to “patty melts” when eating at a restaurant, but after constant nagging from my husband, I began creating our own recipe. WOW. If I had to pick one super hearty comfort food, now, this Patty Melt recipe at the top of my list. DANG it’s delicious. The sourdough bread combined with the caramelized onions and quick burger sauce will make your taste buds sing! It’s 100% restaurant worthy and couldn’t be easier to make!
How to make a Patty Melt:
Prep Toppings: Make burger sauce by mixing all the ingredients in a bowl. (Can be made up to several days ahead).
Caramelize Onions: Heat a cast iron skillet over medium heat then add butter and oil. Once melted, add onions and season with salt and pepper. Cook, stirring frequently, until golden brown and caramelized, about 20 – 25 minutes. Add a splash of water as needed, if the onions seem to be drying out. Remove to plate then set aside. (Can be made 1-2 days ahead).
Make Burger Patties: Divide meat into five patties (about 4.8 ounces each) and shape them them roughly the same shape as the bread you’re using. Handle the meat as little as possible. Season generously on both sides with salt and pepper.
Cook patties: Heat a flat-top griddle or cast iron pan over medium-high heat and grease with 1 Tablespoon oil. Add burger patties and cook for 3-4 minutes, flipping once, until medium-rare, or as desired (I like to cook them to medium rare/slightly pink inside, as they will cook more as they rest, and when added to the patty melt). Remove to plate to rest.
Assemble: Wipe pan clean and lower pan heat to medium-low. Butter one side of each piece of bread then place one buttered side of bread face down in hot pan. Top with a slice of cheese, beef patty, a spoonful of onions, drizzle of burger sauce, another slice of cheese, and top slice of bread (butter side facing up). Cook for a few minutes, until bread is toasted on the bottom. Gently flip then cook on opposite side until golden and cheese is melted.
Serve this easy patty melt with leftover burger sauce for dipping, if desired.
Make Ahead Instructions:
To Make Ahead: The sauce can be made ahead of time and kept in the fridge until ready to assemble the homemade patty melt. The caramelized onions could also be cooked 1-2 days ahead, and reheated for a few seconds before serving.
The BEST homemade Patty Melt recipe is cooked on two slices of sourdough bread with cheese, caramelized onions, and a quick sauce. It all comes together beautifully for a truly remarkable sandwich.
Burger Sauce: Add sauce ingredients in a bowl and mix to combine. Set aside.
Caramelize Onions: Heat a cast iron skillet over medium heat. Add 1 Tablespoon butter and 1 Tablespoon oil and once melted, add onions then season with salt and pepper. Cook, stirring frequently, until golden brown and caramelized, about 20 – 25 minutes. Add a splash of water as needed, if the onions seem to be drying out. Remove to plate and set aside.
Form Burger Patties: Divide meat into five patties (4.8 oz each) and shape each into thin patties, roughly the same shape as the bread slices. Handle the meat as little as possible. Season patties generously on both sides with salt and pepper.
Cook Patties: Heat a flat-top griddle or cast iron pan over medium-high heat. Grease with 1 tablespoon oil. Add burger patties and cook for 3-4 minutes, flipping once, until medium-rare (I like to cook them to medium rare/slightly pink inside, as they will cook more as they rest, and in the patty melt). Remove to plate to rest.
Assemble Patty Melts: Wipe griddle/pan clean. Reduce pan heat to medium-low. Butter one side of each piece of bread. Place buttered side of bread face down in hot pan. Top with a slice of cheese, beef patty, a spoonful of onions, drizzle of burger sauce, another slice of cheese, and top slice of bread (butter side facing up). Cook for a few minutes, until bread is toasted on the bottom. Gently flip and cook on opposite side until golden, and cheese is melted.
Serve with leftover burger sauce for dipping, if desired.
Notes
Nutritional info does not include burger sauce.Sourdough Bread: I like to buy square loaf sourdough—1.5lb loaf with about 12 slices.Make Ahead Instructions: The sauce can be made ahead of time and kept in the fridge until ready to assemble the homemade patty melt. The caramelized onions could also be cooked 1-2 days ahead, and reheated for a few seconds before serving.
This old fashioned Baked Apples recipe is my favorite light, cozy dessert, using an apple that’s stuffed with a nutty, cinnamon sugar filling and baked until caramelized and tender. I love apple recipes this time of year. Make sure to try Apple Crisp, Apple Pie, Apple Cake, Caramel Apple Dip, or learn how to make…
This old fashioned Baked Apples recipe is my favorite light, cozy dessert, using an apple that’s stuffed with a nutty, cinnamon sugar filling and baked until caramelized and tender.
Find me making Baked Apples every night during the fall.
I love how this Baked Apples dessert is a little lighter, and easily portion-sized for an apple per person. And the best part is it only takes 5-minute to prep; you get the flavors of my famous Apple Crisp, without the peeling and slicing. It’s the perfect dessert to satisfy your sweet tooth. For extra special indulgence, serve it with a scoop of ice cream and caramel sauce.
How to make Baked Apples:
Prep Apples: Make a deep hole in the center of the apple with a paring knife and carefully remove the core.
Make Filling: Mix together brown sugar, butter, and cinnamon. Add nuts, if desired. Fill each apple with filling.
Bake: Pour ¼ cup water in a baking dish and place apples on top. Bake at 350°F for 40-45 minutes until apples are tender when poked with a fork. Cool for a few minutes before serving. Enjoy warm with a scoop of vanilla ice cream and caramel sauce drizzled on top. I love to spoon the sauce drippings from the pan over the top too.
Recipe Variations:
Baked Apples in Microwave: I recommend using the oven, but if you’d like to use the microwave, you can. Just place filled apples in a microwave safe dish and cook on high for 5-8 minutes, until tender.
This old fashioned Baked Apples recipe is delicious anytime of year, but it's a must during Fall apple season! An apple filled with a sweet filling and baked until caramelized and tender. Enjoy it with a scoop of vanilla ice cream and caramel sauce!
Preheat oven to 350 degrees F. Use a paring knife or apple corer to remove the stem and seeds from the apples, making a deep hole where the filling will go.
Combine the brown sugar, butter and cinnamon in a small bowl and mix well to combine. Add the nuts. Spoon mixture evenly into each of the apples.
Add ¼ cup of water to a baking dish and place apples on top.
Bake for about 40-45 minutes, or until apples are tender when pierced with a fork. Remove from oven and allow to cool for a few minutes.
Spoon the sauce drippings from the pan over the apples. Serve with ice cream, if desired.
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Notes
Variations:
Baked Apples in Microwave: Baking in the oven is preferred, but for the microwave, place prepared apples in a microwave safe dish and microwave on high for 5-8 minutes, or until tender.
This delicious and easy Ground Beef Tacos recipe has a flavorful beef filling inside a crispy fried corn tortilla. Looking for more Mexican recipes? Try these Pupusas, Chicken Tinga, or Chilaquiles! How to make Ground Beef Tacos: Cook Meat: Combine all of the taco seasoning ingredients in a bowl and set aside. Place ground beef…
This delicious and easy Ground Beef Tacos recipe has a flavorful beef filling inside a crispy fried corn tortilla.
We have some version of tacos every week–which is impressive because we rarely repeat meals, because of all the recipe creating I do. The taco meat is made with your own pantry spices, which taste much better than a packet from the store. And my favorite way to level-up traditional ground beef tacos is by pan-frying the corn tortillas to make our own crispy taco shell. It gives these tacos an irresistible crunch and makes them something special. (I also love them with homemade corn tortillas). Serve with Mexican rice, and toppings like pico de gallo and guacamole, and I’m in heaven.
How to make Ground Beef Tacos:
Cook Meat: Combine all of the taco seasoning ingredients in a bowl and set aside. Place ground beef in a large skillet or cast-iron pan. Cook, crumbling into small pieces with a wooden spoon or meat chopper until browned. Add spices and stir well. Add black beans and heat on low to keep it warm.
Fry Taco Shells: Pour enough oil in a medium pot or skillet so it’s about 1-inch deep. Heat oil to 325 degrees F. Once hot, use tongs to dip one half of the tortilla into the hot oil, laying it flat, while folding the other end over, but keep it out of the oil. It will create a “U” or “taco shell” shape. Cook for about 1 minute, until golden and crisp, then flip and repeat with the other side of the tortilla. Remove to a paper towel lined plate.
Serve: Add a big spoonful of ground beef mixture into each taco shell. Top with lettuce, tomato, cheese, sour cream, salsa or your favorite toppings. Serve with a side of Mexican Rice or Elotes (Mexican Corn) and a glass of Horchata.
Make Ahead and Freezing Instructions:
To Make Ahead: The ground beef taco meat can be made up to a few days in advance, stored in the fridge. The taco shells can be fried a day in advance, stored in a brown paper bag at room temperature.
To Freeze: Freeze taco meat in a freezer safe bag or container for up to 3 months.
Recipe Variations:
Meat: Swap the beef for ground turkey or ground chicken.
Slow cooker ground beef taco meat: Add beef, seasoning, and a cup or two of your favorite salsa in a crockpot and cook on low for 3-4 hours. Use a meat chopper or wooden spoon to break up the meat and discard liquid. Stir in black beans.
Combine taco seasoning spices in a small bowl, and set aside.
Make the taco meat: Add ground beef to a large skillet or cast-iron pan. Cook, crumbling into small pieces with a wooden spoon, until browned. Add spices and stir well to combine. Stir in black beans. Keep on low heat while you fry the tortillas.
Crunchy tortilla shells: Fill a medium pot or skillet with enough oil to fill about 1-inch up the sides. Heat oil to 325 degrees F. Once hot, use tongs to dip one half of the tortilla into the oil, laying it flat, while folding the other end over (but out of the oil, to create a “U” or “taco shell” shape. Cook for about 1 minute, until golden and crisp, then flip and repeat with the other side of the tortilla, until crisp. Remove to a paper towel lined plate, and repeat with remaining tortillas.
Serve: Add a big spoonful of ground beef mixture into each taco shell. Top with lettuce, tomato, cheese, sour cream, salsa or other desired toppings. Serve with a side of Mexican rice.
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Notes
Serving size is for 2 tacos.Meat: Feel free to swap the beef for ground turkey or ground chicken.Toppings: Use all of your favorite toppings, I love pico de gallo, homemade guacamole (found in my cookbook!), pickled onions and sautéed mushrooms.Slow Cooker: Dump beef, seasoning, and a cup or two of your favorite salsa in a crockpot. Cook on high for 2-3 hours or low for 4-5 hours. Use a meat chopper or wooden spoon to break up the meat and discard any liquid. Stir in black beans then make tortillas as instructed in recipe, add toppings, and serve.Make Ahead Instructions: The taco filling can be made up to a few days in advance and just rewarmed on the stove. The taco shells can be fried a day in advance and stored in a brown paper bag.Freezing Instructions: Let cool completely then dump taco meat in a freezer safe bag or container and place in the freezer for up to 3 months.
Our light and fluffy Oatmeal Bread recipe is made with whole grain oats, honey, and a mix of whole wheat flour and all purpose flour, for the best soft, chewy, and delicious bread. I love adding oats to baked goods, like our Banana Oat Muffins, Applesauce Muffins, and Oatmeal Chocolate Chip Cookies. How to make…
Our light and fluffy Oatmeal Bread recipe is made with whole grain oats, honey, and a mix of whole wheat flour and all purpose flour, for the best soft, chewy, and delicious bread.
Nothing beats the texture oats add to baked goods, and this homemade honey oat bread is soft, chewy, and absolutely delicious. It’s full of whole grains, and you can make it your own by adding nuts or dried fruit.
It conveniently makes 2 loaves so you can enjoy one now and freeze the other for another day. Make it exception by slathering with homemade jam like Blackberry, Peach, Strawberry, Raspberry, or Chia Seed Jam.
How to make Oatmeal Bread:
Soak Oats: Place oats and butter in the bowl of a stand mixer or a large mixing bowl. Warm milk to a simmer then pour on top and give it a stir. Set aside for 1.5 hours, or until it cools to room temperature and oats are softened.
Make Dough: Combine warm water, instant yeast, honey, and salt in a bowl and stir well. Add the whole wheat flour and mix on medium low to combine. Gradually stir in all-purpose flour until the dough starts to pull away from the sides. You don’t want to add too much flour. The dough should still feel soft but not too sticky. Knead for a few minutes until smooth and elastic, scraping the bowl as needed.
Rise and Shape: Place bread dough in an oiled bowl and cover with a dry dish towel. Let rise about an hour, until doubled. Punch down dough then divide into two. Shape into loaves and place into loaf pans. Brush egg wash on top and add a small handful of dry oats on top. Cover and allow to rise again for 45 minutes to an hour, until risen above the loaf pan.
Bake: uncover and bake at 350 degrees F for 30-40 minutes until a thermometer registers 200°F, or until it produces a hollow sound when you lightly tap the top. Cool for a few minutes before inverting onto a wire rack to cool completely.
Variations:
Add Raisins: Add 1 cup after first rise, before shaping into loaves.
Add Nuts: Add 1 cup after first rise, before shaping into loaves.
Dried Fruit: Add 1 cup of desired fruit after first rise, before shaping into loaves; chopped dried apricots, cranberries, blueberries, or dates.
Bread Machine: I’d recommend cutting the recipe in half to just make one loaf, depending on your bread machine capacity.
Vegan/Dairy-free Oat Bread: Use dairy free butter and almond milk and omit the egg wash.
Active Dry Yeast: If your yeast is fresh it’s not necessary to proof the yeast for this recipe. Just substitute an equal amount then use it instead of instant yeast.
Make Ahead And Freezing Instructions:
To Make Ahead: After knead the dough (before the first rise) refrigerate dough in an airtight container for up to one day. Remove from fridge and allow to come to room temperature. Punch down dough and continue with recipe instructions.
To Freeze Bread Dough: Make the dough through shaping the dough into loaves. Add the dough to a freezer-safe or aluminum disposable bread pan. Cover tightly with two layers of non-stick aluminum foil and freeze for up to 3 months. Allow loaves to thaw completely, with a dry kitchen towel over them, and continue with the second rise, at room temperature (about 5 hours). Bake as instructed in recipe.
To Freeze Baked Bread: Freeze baked bread in a freezer-safe resealable bag for up to 3 months.
Light and Fluffy Oatmeal Bread recipe made with rolled oats, honey, and a mix of whole wheat flour and all purpose flour for the best soft, chewy, and delicious bread everyone will love!
Add oats and butter to the bowl of a stand mixer or large mixing bowl. Heat milk to a simmer and pour on top, stirring to combine. Set aside for about 1.5 hours. Mixture should be at room temperature.
Add honey, warm water, instant yeast, and salt to the bowl and stir well to combine. Add the whole wheat flour and mix on medium-low speed until combined. Add the all-purpose flour, a little at a time, until the dough begins to pull away from the sides of the bowl. Only add enough flour to make a dough that is soft, and not overly sticky (don’t add too much flour!). Knead for a few minutes until smooth and elastic and scrape down the sides and bottom of the bowl as needed.
First Rise: Transfer dough to a greased bowl and cover with a dish towel or plastic wrap. Allow to rise until double in size, about 1 hour.
Punch down the dough and divide into two equal pieces. Shape into loaves and place in two lightly greased loaf pans. Make egg wash and gently brush some over the top of each loaf. Sprinkle a small handful of dry oats on top.
Second rise: Cover with a well greased piece of plastic wrap gently laid on top and let rise in a warm place until risen about 1 inch over the loaf pans, 45 minutes to 1 hour. Carefully peel off the plastic wrap.
Bake at 350 degrees for 30 – 40 minutes. Loaves are done when tapping lightly on the tops produces hollow sound (or when instant read thermometer registers 200° F). Cool for 15 minutes on wire rack, then turn out of pans and cool completely.
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Notes
*Nutritional information is for 1 slice of bread, when cutting one loaf in to 10 even slices.Active Dry Yeast: If your yeast is fresh it’s not necessary to proof the yeast for this recipe. Just substitute an equal amount then use it instead of instant yeast.Add Raisins: Add 1 cup after first rise, before shaping into loaves.Add Nuts: Add 1 cup after first rise, before shaping into loaves.Dried Fruit: Add 1 cup of desired fruit after first rise, before shaping into loaves; chopped dried apricots, cranberries, blueberries, or dates. Bread Machine: I’d recommend cutting the recipe in half to just make one loaf, depending on your bread machine capacity.Vegan/Dairy-free Oat Bread: Use dairy free butter and almond milk and omit the egg wash.To Make Ahead: After knead the dough (before the first rise) refrigerate dough in an airtight container for up to one day. Remove from fridge and allow to come to room temperature. Punch down dough and continue with recipe instructions.To Freeze Bread Dough: Make the dough through shaping the dough into loaves. Add the dough to a freezer-safe or aluminum disposable bread pan. Cover tightly with two layers of non-stick aluminum foil and freeze for up to 3 months. Allow loaves to thaw completely, with a dry kitchen towel over them, and continue with the second rise, at room temperature (about 5 hours). Bake as instructed in recipe.To Freeze Baked Bread: place cooled, baked bread in a freezer-safe resealable bag for up to 3 months.
You can easily make Sopapillas from home that are fluffy, lightly crispy, and absolutely delicious, dusted with powdered sugar and a drizzle of honey. Want more of my bakery favorites? Try our Homemade Scones, Cinnamon Roll Biscuits, Strawberry Crepes, or Buttermilk Biscuits! How to make Sopapillas: Make Dough: Combine flour, baking powder, and salt in…
You can easily make Sopapillas from home that are fluffy, lightly crispy, and absolutely delicious, dusted with powdered sugar and a drizzle of honey.
I’d say NOW is a very good time to try Sopapillas.
In case you’re unfamiliar with sopapillas (or sopaipa, cachanga) these beauties are fried pastries similar to a scone/donut or beignet, and they’re popular in Hispanic culture; particularly in New Mexico and South America.
They’re often served as dessert, topped with honey, powdered sugar, or cinnamon sugar, but they can also be served savory style and stuffed with meats and cheeses. They are absolutely heavenly and so easy to make.
How to make Sopapillas:
Make Dough: Combine flour, baking powder, and salt in a medium bowl. Add shortening then cut it in with forks or a pastry blender. Gradually stir in water until the mixture comes together. Knead dough in the bowl for a few minutes until smooth.
Rest: Cover bowl tightly then allow the dough to rest for 20 minutes – this is an important step so they “pillow up”.
Roll dough into a square about 1/8-inch thick. Cut three strips vertically and horizontally to make 9 pieces.
Fry: Add about 1-2 inches of oil to a medium saucepan over medium heat. Once the oil is lightly bubbling, lay a square of dough very carefully onto the hot oil. It will sink to the bottom and then begin to float to the top of the oil. Once it floats to the top, lightly drizzle hot oil over the top of it as it cooks, which will help it to pillow-up. Cook for about 30 seconds then flip to the other side and cook for an additional 30 seconds. Remove to a paper towel lined plate.
Serve homemade sopapillas warm, with a dusting of powdered sugar and a drizzle of honey, or sprinkled with cinnamon sugar. Store leftover sopapillas at room temperature for 1-2 days.
Freezing Instructions:
To Freeze Dough(recommended method): Make the dough and freeze dough in a freezer safe container for up to 3 months. Thaw on the counter until it comes to room temperature, then roll out the dough and fry as instructed.
To Freeze Fried Sopapillas: Freeze cooled pastries for up to 2 months. To reheat, allow them to thaw completely then bake at 300°F for about 5-8 minutes (turning halfway through) until warm.
Delicious homemade Sopapillas are fluffy, lightly crispy, and absolutely delicious dusted with powdered sugar and a drizzle of honey. They are ready in just 30 minutes and you won't believe how easy they are to make.
Make Dough: Combine the flour, baking powder, and salt in a medium bowl. Add the shortening and cut it in with forks or a pastry blender. Gradually stir in water until the mixture comes together. Knead the dough in the bowl for a few minutes until smooth.
Rest: Cover the bowl tightly and allow the dough to rest for 20 minutes.
Heat Oil: Meanwhile, add about 1-2 inches of oil to a medium saucepan over medium heat.
Roll dough into a square about 1/8-inch thick. Cut three strips vertically and horizontally to make 9 pieces.
Fry: Once the oil is hot, use tongs to lay a square of dough very carefully into the hot oil. It will sink to the bottom and then begin to float to the top of the oil. Once it floats to the top, lightly spoon hot oil over the top of it as it cooks, which will help it to pillow-up. Cook for about 30 seconds and then flip to the other side and cook for an additional 30 seconds. Remove to a paper towel lined plate.
Serve dusted with powdered sugar and a drizzle of honey, or sprinkled with cinnamon sugar.
Store leftover sopapillas at room temperature for 1-2 days.
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Notes
*Recipe can easily be doubled to make more!*Calories are calculated before frying.Freezing Dough(recommended method): Make the dough and freeze dough in a freezer safe container for up to 3 months. Thaw on the counter until it comes to room temperature, then roll out the dough and fry as instructed.Freezing Fried Sopapillas: Cooled pastries can be frozen for up to 2 months. To reheat, allow them to thaw completely then bake at 300°F for about 5-8 minutes (turning halfway through) until warm.
Did you know you can make homemade Pancake Syrup in just 10 minutes, using pantry ingredients we all have around? It’s so good, you’ll never want to buy syrup again. I’m a huge fan of breakfast recipes–particularly pancakes! Some current favorites are Cottage Cheese Pancakes, Pumpkin Pancakes, Crunchy French Toast, Yeasted Waffles, and Sheet Pan…
Did you know you can make homemade Pancake Syrup in just 10 minutes, using pantry ingredients we all have around? It’s so good, you’ll never want to buy syrup again.
10-minute Pancake Syrup is my favorite pancake upgrade.
Really though, this easy homemade syrup will make any pancakes or French toast feel special, and it couldn’t be easier or quicker to make. It’s an obvious match for our Buttermilk or Whole Wheat Pancakes, classic French Toast and Belgian Waffles. I can’t wait for you to give it a go!
How to make Pancake Syrup:
In a large saucepan: Melt butter over medium heat. Whisk in sugar, buttermilk, vanilla, and cinnamon and bring to a full boil. Reduce heat to low and cook for 2 minutes, whisking constantly.
Whisk in Baking Soda; it will foam and rise. Remove from heat and set aside for a few minutes before serving.
Store Homemade pancake syrup in the fridge for up to a month. Reheat in the microwave for a few seconds before serving.
More breakfast favorites for homemade buttermilk syrup:
Our easy Pancake Syrup recipe only takes 10 minutes and will make you feel like you're in a fancy restaurant. It uses pantry ingredients and is so good, you'll never want to buy syrup again.
In a large saucepan, melt butter. Add sugar, buttermilk, vanilla, and cinnamon then whisk to combine. Bring mixture to a full boil, and once boiling, reduce to simmer for 2 minutes while whisking constantly.
Whisk in baking soda and cook for 30 more seconds, whisking constantly. Mixture will foam and rise.
Remove from heat and set aside to rest for a few minutes before serving.
Store leftover pancake syrup in the fridge for up to a month. Reheat in the microwave for a few seconds before serving.
Cajun Chicken Pasta is our favorite one-pot-meal.
