Gluten Free Cinnamon Rolls

My gluten-free cinnamon rolls are perfectly fluffy and delicious and even be prepped the night before! They are so easy to make and even easier to eat. Love more gluten-free breakfasts? Try my almond flour pancakes, over easy eggs, crustless quiche, an…

gluten free cinnamon rolls recipe.My gluten-free cinnamon rolls are perfectly fluffy and delicious and even be prepped the night before! They are so easy to make and even easier to eat. Love more gluten-free breakfasts? Try my almond flour pancakes, over easy eggs, crustless quiche, and frittata next. I consider myself a cinnamon roll expert, having tried almost every…

Oatmeal Breakfast Bars

My oatmeal breakfast bars are chewy, soft, and the healthy way to start your morning. Made with three ingredients, they bake in just 15 minutes! Need more healthy breakfast recipes? Try my overnight oats, oatmeal breakfast cookies, breakfast muffins, o…

oatmeal breakfast bars recipe.My oatmeal breakfast bars are chewy, soft, and the healthy way to start your morning. Made with three ingredients, they bake in just 15 minutes! Need more healthy breakfast recipes? Try my overnight oats, oatmeal breakfast cookies, breakfast muffins, or protein oatmeal next. If I know I have a hectic week or a bunch of…

Chocolate Chip Muffins

Three easy Chocolate Chip Muffins on top of little white muffin stands, ready to enjoy.Our easy Chocolate Chip Muffins recipe produces giant, light and fluffy muffins that are better than a bakery! We have tons of other snacks your kids will love, like our Easy Homemade Fruit Pops, No Bake Granola Bars, Strawberry Banana Smoothie, or Chex Mix! How to make Chocolate Chip Muffins: Make Batter: Stir together flour,…

Three easy Chocolate Chip Muffins on top of little white muffin stands, ready to enjoy.

Our easy Chocolate Chip Muffins recipe produces giant, light and fluffy muffins that are better than a bakery!

We have tons of other snacks your kids will love, like our Easy Homemade Fruit Pops, No Bake Granola Bars, Strawberry Banana Smoothie, or Chex Mix!

Three easy Chocolate Chip Muffins on top of little white muffin stands, ready to enjoy.

Bakery-worthy Chocolate Chip Muffins

There’s a simple trick for making Chocolate chip muffins (and any muffins for that matter) rise big and tall, like the beautiful ones at the bakery; it’s all about the baking temp. I tried this recipe many years ago, from Little Sweet Baker, and it’s the BEST! Plus they freeze well, so you can double the batch and stock some in the freezer for lunch boxes or a quick snack.

How to make Chocolate Chip Muffins:

Make Batter: Stir together flour, baking powder, baking soda, salt, and chocolate chips. In a separate bowl, combine melted butter, sugar, eggs, buttermilk, and vanilla. Add the dry ingredients and stir just until combined.

Two images of all of the dry ingredients and chocolate chips needed for the best chocolate chip muffins, then after the muffin batter is finished.

Bake: Divide batter evenly among the 12 muffin cups and bake them at 425°F to start, for 5 minutes, then reduce oven temperature to 375°F and continue baking for 12-15 more minutes. Starting it out hot will make the muffins nice and big just like the bakery!

Two images of freshly baked bakery style chocolate chip muffins on a cooling rack, then after one is cut in half.

Storing and Freezing Instructions:

To Store: Keep cooled muffins in an airtight container or bag with a paper towel underneath and top so they don’t get soggy.

To Freeze: Place cooled muffins in an airtight container or bag in the freezer for up to 3 months. Thaw on your counter or warm for a few seconds in the microwave.

More Muffin Recipes:

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Three easy Chocolate Chip Muffins on top of little white muffin stands, ready to enjoy.
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Chocolate Chip Muffins

This easy Chocolate Chip Muffins recipe yields BIG, light and fluffy muffins that are even better than the bakery.
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 385kcal
Cost $4

Equipment

Ingredients

Instructions

  • Preheat your oven to 425 degrees and prepare your muffin tin with liners, or grease it well with non-stick cooking spray.
  • Dry Ingredients: In a large bowl, combine  the flour, baking powder, baking soda, salt, and chocolate chips and set it aside.
  • Wet ingredients: In another bowl, mix together the melted butter, sugar, eggs, buttermilk, and vanilla.  
  • Combine: Add the dry ingredients to the wet mixture and use a spatula to gently fold the mixture together, just until combined. Be careful not to over-mix the batter.
  • Bake: Divide the batter evenly among well-greased muffin cups (they will be full to the top). Bake at 425 degrees F for 5 minutes. Then, reduce the oven temperature to 375 degrees F and continue baking for 10-15 more minutes or until a toothpick inserted into the center of a muffin comes out clean. Don't over-bake them or they will be dry.
  • Remove muffins to a wire cooling rack to cool.

Video

Notes

Storing Instructions: Keep cooled muffins in an airtight container or bag with a paper towel underneath and top so they don’t get soggy.
Freezing Instructions: Place cooled muffins in an airtight container or bag in the freezer for up to 3 months. Thaw on your counter or warm for a few seconds in the microwave.

Nutrition

Calories: 385kcal | Carbohydrates: 50g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 331mg | Potassium: 198mg | Fiber: 3g | Sugar: 26g | Vitamin A: 326IU | Calcium: 107mg | Iron: 3mg

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I originally shared this recipe March 2019. Updated July 2024.

Recipe from Little Sweet Baker.

Low Calorie Cocktails

Each of these low calorie cocktail recipes clocks in at under 100 calories each and tastes JUST like the classics! With six unique cocktails, they’re ready in seconds! Need more healthy cocktail recipes? Try my keto margarita, keto mojito, and al…

low calorie cocktails recipe.Each of these low calorie cocktail recipes clocks in at under 100 calories each and tastes JUST like the classics! With six unique cocktails, they’re ready in seconds! Need more healthy cocktail recipes? Try my keto margarita, keto mojito, and almond milk eggnog next.  I hate missing out on all the fun, but not as…

Air Fryer Donuts

My air fryer donuts are made from scratch and are fluffy, doughy, and perfectly glazed. Just 4 ingredients, no yeast, and ready in minutes. Ready for more donut recipes? Try my mochi donuts, protein donuts, donut holes, and breakfast donuts next. If yo…

air fryer donuts recipe.My air fryer donuts are made from scratch and are fluffy, doughy, and perfectly glazed. Just 4 ingredients, no yeast, and ready in minutes. Ready for more donut recipes? Try my mochi donuts, protein donuts, donut holes, and breakfast donuts next. If you’ve been wondering how to incorporate your air fryer into your favorite desserts,…

Sheet Pan Pancakes

Easy Sheet Pan Pancakes divided into four quarters of flavors: sprinkles, blueberries, mini chocolate chips, and fresh strawberries and bananas.This easy Sheet Pan Pancakes recipe is baked in the oven, and perfect for a crowd. No flipping multiple batches at the stove and you can add a few different toppings. Do you love pancakes? Try German Pancakes, Whole Wheat Pancakes, Cottage Cheese Pancakes or Pumpkin Pancakes. How to make Sheet Pan Pancakes: Make Pancake…

Easy Sheet Pan Pancakes divided into four quarters of flavors: sprinkles, blueberries, mini chocolate chips, and fresh strawberries and bananas.

This easy Sheet Pan Pancakes recipe is baked in the oven, and perfect for a crowd. No flipping multiple batches at the stove and you can add a few different toppings.

Do you love pancakes? Try German Pancakes, Whole Wheat Pancakes, Cottage Cheese Pancakes or Pumpkin Pancakes.

Easy Sheet Pan Pancakes divided into four quarters of flavors: sprinkles, blueberries, mini chocolate chips, and fresh strawberries and bananas.

Sheet Pan Pancakes make me never want to flip pancakes again.

Breakfast just got a whole lot easier with these Sheet Pan Pancakes! I love that you can make a whole batch at once, with all different toppings and all of the pancakes are done at the same time so everyone can eat together.

My kids love helping make these and choose what toppings to add. Chocolate Chips and sprinkles are always a must before baking, and we keep the fresh strawberries and bananas to top after they’re baked.

How to make Sheet Pan Pancakes:

Make Pancake Batter: Combine dry ingredients in large bowl: flour, sugar, baking powder, baking soda, and salt. Add buttermilk, eggs and melted butter and mix just until incorporated. Add milk, a little at a time until batter is still thick, but pourable.

Two process photos for making pancake batter for sheet pan pancakes.

Bake: Pour batter into greased 13×18’’ pan (bakers half sheet). Add toppings, if desired. Bake at 425 degrees F for about 14-15 minutes. Cut into squares, and serve warm, with syrup. Serve the best sheet pan pancakes with our homemade pancake syrup.

Sheet pan pancakes in the pan, and then served on a plate, with syrup.

Storage and Freezing Instructions:

To Store: Keep leftover pancakes in the refrigerator for 3-4 days. Reheat for a few seconds in the microwave.

To Freeze: place cooled pancake servings in a freezer-safe container and freeze for up to 3 months. Warm in the microwave from frozen, on defrost setting.

More Breakfast Favorites:

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Easy Sheet Pan Pancakes divided into four quarters of flavors: sprinkles, blueberries, mini chocolate chips, and fresh strawberries and bananas.
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Sheet Pan Pancakes

This easy Sheet Pan Pancakes recipe could not be more simple! Mix up the batter, pour on a baking sheet, add your toppings, and bake.
Course Breakfast, brunch
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 206kcal
Cost $5

Ingredients

Optional Toppings:

Instructions

  • Preheat oven to 425 degrees F.
  • Combine dry ingredients in large bowl: flour, sugar, baking powder, baking soda, salt.
  • Add buttermilk, eggs and melted butter and mix just until wet and dry ingredients are incorporated. You don't want to over-mix the batter. Add milk, a little at a time until batter is still thick, but pourable.
  • Add toppings: Pour batter into greased 13×18’’ pan (bakers half sheet). Add toppings, if desired.
  • Bake at 425 degrees F for about 14-15 minutes. Cut into squares, and serve warm, with syrup.

Notes

Storage Instructions: Keep leftover pancakes in the refrigerator for 3-4 days. Reheat for a few seconds in the microwave.
To Freeze: place cooled pancake servings in a freezer-safe container and freeze for up to 3 months. Warm in the microwave from frozen, on defrost setting.

Nutrition

Calories: 206kcal | Carbohydrates: 30g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 431mg | Potassium: 136mg | Fiber: 1g | Sugar: 6g | Vitamin A: 253IU | Calcium: 129mg | Iron: 2mg

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Cherry Clafoutis

An oval baking dish filled with French Cherry Clafoutis, dusted with powdered sugar and ready to serve.This French Cherry Clafoutis recipe has a creamy, custard-like texture and sweet bites of cherries throughout. We serve it warm or cold with a dusting of powdered sugar and a dollop of whipped cream or vanilla ice cream. If you love dessert recipes, you have to try Flourless Chocolate Cake, Strawberry Rhubarb Crisp, or Cannoli…

An oval baking dish filled with French Cherry Clafoutis, dusted with powdered sugar and ready to serve.

This French Cherry Clafoutis recipe has a creamy, custard-like texture and sweet bites of cherries throughout. We serve it warm or cold with a dusting of powdered sugar and a dollop of whipped cream or vanilla ice cream.

If you love dessert recipes, you have to try Flourless Chocolate Cake, Strawberry Rhubarb Crisp, or Cannoli Cake!

An oval baking dish filled with French Cherry Clafoutis, dusted with powdered sugar and ready to serve.

Cherry Clafoutis is the easiest French dessert you can make!

This Cherry Clafouti (pronounced klah-foo-TEE) recipe became an instant family favorite after our friends from France introduced it to us. It’s a dense custard with delicious bites of sweet cherries throughout. It’s traditionally served as dessert, but my mom often made it for Sunday brunch, since it’s not overly sweet.

It’s very easy to make, with basic pantry ingredients and fresh or canned cherries. You could also swap the cherries for plums, prunes, apples, pears, cranberries, or blackberries. C’est délicieux!

How to Make Cherry Clafoutis:

Arrange Cherries: Butter the bottom of a 9 or 10 inch baking dish and arrange cherries evenly at the bottom.

Blend Batter: Add eggs, sugar (reserve 2 tablespoons for later), milk, flour, vanilla, almond extract, and salt. Blend until smooth then pour batter over cherries. Sprinkle reserved 2 Tablespoons sugar on top.

Two images showing fresh, sweet pitted cherries in an oval baking dish and a batter blended in the blender.

Bake and Serve: Bake at 350 degrees F until custard is set (about 35-45 minutes). Check at 30 minutes then loosely cover with foil so it doesn’t get too browned. Once cooled, lightly dust with powdered sugar. Clafoutis is delicious warm, room temp., or cold. Refrigerate leftovers.

Two images showing the best Cherry Clafoutis recipe before and after baking.

Reheating Instructions:

Clafoutis lasts about 3 to 4 days, but is best served within 24 hours. It can be eaten cold or warmed up. Rewarm in the microwave or cover with foil and warm in the oven at 350 degrees F for about 5 to 10 minutes.

Similar Desserts to Try:

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An oval baking dish filled with French Cherry Clafoutis, dusted with powdered sugar and ready to serve.
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Cherry Clafoutis

This French Cherry Clafoutis recipe has a creamy, custard-like texture and sweet bites of cherries throughout. Serve warm or cold with a dusting of powdered sugar.
Course brunch, Dessert, Lunch
Cuisine French
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12
Calories 92kcal
Cost 6

Equipment

Ingredients

  • 1 1/2 cups Fresh sweet cherries* , pitted (or use canned cherries, drained–about 1 can)
  • 3 large eggs , room temperature
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar , plus 2 Tablespoons for topping
  • 1 cup whole milk , or half and half
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • powdered sugar , for dusting on top

Instructions

  • Preheat oven to 350 degrees F. Generously butter the bottom of a 9 or 10 inch baking dish or pie plate.
  • Arrange cherries evenly around on bottom of dish.
  • In a blender, add eggs, sugar (reserve 2 Tablespoons), milk, flour, extracts and salt. Blend until smooth. Pour batter over cherries and sprinkle with reserved 2 Tablespoons sugar.
  • Bake for about 35-45 minutes, just until custard is set.Allow to cool for at least 15 minutes before serving. Clafoutis is delicious served warm, room temp or cold.
  • Store leftover cherry clafoutis in the fridge for up to 4 days.

Video

Notes

Cherries: Use fresh, sweet cherries or canned cherries (drained) Frozen cherries can also be used, just make sure you thaw and drain the excess liquid first. Cherry Clafouti is traditionally made with unpitted black cherries but I prefer to use pitted cherries so it’s easier to eat. If you decide to use unpitted cherries, make sure your guests are aware.
Variations: Clafoutis can also be made with plums, prunes, apples, pears, cranberries, or blackberries.
Reheating Instructions: Clafoutis lasts about 3 to 4 days, but is best served within 24 hours. It can be eaten cold or warmed up. If you choose to reheat it, microwave it in 15-second intervals until warm, or cover it with foil and bake in the oven at 350 degrees F for about 5 to 10 minutes.
 
 
 

Nutrition

Calories: 92kcal | Carbohydrates: 16g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 75mg | Potassium: 102mg | Fiber: 1g | Sugar: 12g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

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I originally shared this recipe March 2021. Updated July 2024.

Fluffernutter Sandwich

This classic Fluffernutter is an amazing sandwich made with peanut butter and marshmallow fluff. This delicious sandwich has been popular for over 100 years and can you see why? Skip a peanut butter and jelly sandwich – make a fluffernutter instead! New England Fluffernutter Sandwich Easy to make sandwiches have always been my favorite. I…

The post Fluffernutter Sandwich appeared first on Crazy for Crust.

This classic Fluffernutter is an amazing sandwich made with peanut butter and marshmallow fluff. This delicious sandwich has been popular for over 100 years and can you see why? Skip a peanut butter and jelly sandwich – make a fluffernutter instead!

stacked sandwich halves with peanut butter and marshmallow fluff on the inside.

New England Fluffernutter Sandwich

Easy to make sandwiches have always been my favorite. I would always throw them in my daughter’s lunch because she liked them and it made things easier for me. This recipe really is super simple – is it even a recipe?

This retro concept of fluffernutter is originally a New England thing that originated in Massachusetts. Its popularity only grew from there – it’s better than using jam or honey. You might think fluff would have too much sugar but – jelly and honey are basically the same. In my opinion marshmallow creme is the epic pairing with peanut butter.

ingredients in fluffernutter sandwich laid out on a white marble counter.

Ingredients & Variations

  • Marshmallow Fluff: Also called Marshmallow Creme or Cream, sold near the marshmallows.
  • Peanut Butter: Use any kind of peanut butter that you like best for this recipe – shelf stable or natural, creamy or chunky.
  • Bread: Your favorite bread is a great choice for these sandwiches. I use typical white bread, but whatever you gravitate towards most is fine too, even gluten-free.
  • Extras: Turn this into an Elvis sandwich by adding some sliced bananas!

How to make a Fluffernutter

  • Spread peanut butter on one slice of bread.
  • Spread marshmallow cream on the other slice. Sandwich the two together.
  • Slice and eat immediately or wrap well in plastic wrap to store.
stacked sandwich halves with peanut butter and marshmallow fluff on the inside.

Expert Tips

  • Add any extra filling or topping you’d like to have on these sandwiches! This can be strawberry jam or jelly, banana slices, or other fruit slices like.
  • I used creamy peanut butter, but you can use any kind of peanut butter you like, chunky would be fabulous. Or use Nutella!
  • You can even toast the bread for a bit of crunch.
stacked sandwich halves with peanut butter and marshmallow fluff on the inside.
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Fluffernutter Recipe

This peanut butter and marshmallow fluff salad is one for the books. It is the perfect lunch recipe that all ages can enjoy and it will be made quick!
Course Dessert
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 serving
Calories 349kcal
Cost $10

Ingredients

Instructions

  • Spread peanut butter on one slice of bread.
  • Spread marshmallow cream on the other slice. Sandwich the two together.
  • Slice and eat immediately or wrap well in plastic wrap to store.

Notes

  • Use any kind of bread but thick white bread is best.
  • Use any kind of peanut butter – shelf stable, natural, creamy or crunchy.
  • Add banana slices or jam for extra flavor!

Nutrition

Serving: 1serving | Calories: 349kcal | Carbohydrates: 27g | Protein: 11g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Sodium: 206mg | Potassium: 273mg | Fiber: 2g | Sugar: 16g | Vitamin A: 0.04IU | Calcium: 24mg | Iron: 1mg

Other Sandwich Recipes

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Celery Juice

Celery juice has become incredibly popular due to its numerous health benefits and I am so happy people are catching on. Whether you want to detox, improve digestion, or add more nutrients to your diet, this easy recipe will help you make freshly squee…

Celery juice has become incredibly popular due to its numerous health benefits and I am so happy people are catching on. Whether you want to detox, improve digestion, or add more nutrients to your diet, this easy recipe will help you make freshly squeezed juice at home even if you do not own a juicer....

The post Celery Juice appeared first on Salty Side Dish.

Cucumber Juice (No Juicer Needed)

Get ready to refresh your summer with this super easy cucumber juice recipe! It’s the perfect guilt-free drink for lounging by the pool and staying hydrated. Packed with lots of health benefits, you won’t believe how simple it is to make fr…

Get ready to refresh your summer with this super easy cucumber juice recipe! It’s the perfect guilt-free drink for lounging by the pool and staying hydrated. Packed with lots of health benefits, you won’t believe how simple it is to make fresh juice – no juicer required. Why I started Juicing A couple of months...

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