Chickpea salads are some of my very favorite salads to make and eat. I make my Easy Chickpea Salad, Chipotle Chickpea Corn Salad, and Chickpea, Avocado, & Feta Salad all of the time. Whenever I want to impress my family and friends or just want a R…
Chickpea salads are some of my very favorite salads to make and eat. I make my Easy Chickpea Salad, Chipotle Chickpea Corn Salad, and Chickpea, Avocado, & Feta Salad all of the time. Whenever I want to impress my family and friends or just want a REALLY good chickpea salad, I make this Cucumber, Avocado,…
This tuna macaroni salad is a must-have recipe. The blend of sweet and dill pickles, crunchy celery, onions, and tender tuna with elbow macaroni, is simply irresistible. The creamy Dijon dill dressing brings all the flavors together. And for an extra t…
This tuna macaroni salad is a must-have recipe. The blend of sweet and dill pickles, crunchy celery, onions, and tender tuna with elbow macaroni, is simply irresistible. The creamy Dijon dill dressing brings all the flavors together. And for an extra twist, try adding a hard-boiled egg or swap the tuna for salmon.
Salad dressings are easy to make at home and so much better than store bought. A few of my favorites include creamy cilantro lime dressing, Caesar dressing, and basil vinaigrette. I also love this Jalapeño Ranch dressing. It only takes 10 minutes …
Salad dressings are easy to make at home and so much better than store bought. A few of my favorites include creamy cilantro lime dressing, Caesar dressing, and basil vinaigrette. I also love this Jalapeño Ranch dressing. It only takes 10 minutes to make and the flavors are SO good. The dressing is creamy, tangy,…
Want to impress special breakfast or brunch guests? Serve them rhubarb muffins. Tender and moist muffin batter is loaded with tart pieces of rhubarb, topped with a cinnamon-spice streusel, and baked until perfectly golden!
Want to impress special breakfast or brunch guests? Serve them rhubarb muffins. Tender and moist muffin batter is loaded with tart pieces of rhubarb, topped with a cinnamon-spice streusel, and baked until perfectly golden!
This tasty chocolate peach shortcake recipe stars juicy peaches and lightly sweet, moist chocolate shortcakes topped with crunchy turbinado sugar.…
This tasty chocolate peach shortcake recipe stars juicy peaches and lightly sweet, moist chocolate shortcakes topped with crunchy turbinado sugar.
Food blogging involves constantly adapting recipes: from childhood, restaurants, and friends and family. In this recipe, we’ve decided to rip off one of our recent favorite strawberry shortcake recipes and combine it with a family dessert I had as a child: chocolate peach shortcake.
To make use of the bounty of peaches now in season, we created this chocolate peach shortcake compliment the juicy ripe peaches. You can also use nectarines, whichever you have on hand!
Tips for making chocolate peach shortcake
Alex and I love the simplicity of this summer dessert: we use it for entertaining all the time for summer dinner parties! A few notes:
For the shortcake, just mix flour, turbinado sugar (those big sugar crystals that give a satisfying crunch), egg, cocoa powder, and Greek yogurt.
Without the typical butter and cream, this peach shortcake is a light and healthy dessert. We topped it with juicy peaches with a hint of balsamic vinegar, a trick we learned a few years ago that we continue to riff on.
In a medium bowl, combine the dry ingredients: 1 cup all-purpose flour, 2 teaspoons baking powder, 2 ½ tablespoons cocoa powder, ½ cup turbinado raw cane sugar, and one pinch kosher salt.
Add the wet ingredients: 1 large egg, ¾ cup low-fat Greek yogurt, and 1 teaspoon vanilla extract.
Mix the wet ingredients into the dry ingredients. Spray with cooking spray or grease 6 cups of a muffin tin, then pour in the batter equally to the 6 cups (or 7 or 8, for slightly smaller cakes). Lightly spray the tops of the cakes, then bake for 15 to 20 minutes until the tops are lightly browned. Let stand in the muffin tin 1 minute, then remove to a wire rack to cool for 5 minutes.
While the cakes bake, wash the peaches and slice enough for about 2 cups into a medium bowl. Stir in 1½ tablespoons sugar and 1 teaspoon balsamic vinegar, then let stand until serving, stirring occasionally.
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…
This Chicken Caesar Pasta Salad recipe is tossed with my favorite Caesar dressing, lots of Parm, and the yummiest garlicky breadcrumbs. A good Caesar salad will forever and always be one of my favorite foods. But I’m also just as happy this time of year to whip up a delicious batch of its carb-y cousin, […]
This Chicken Caesar Pasta Salad recipe is tossed with my favorite Caesar dressing, lots of Parm, and the yummiest garlicky breadcrumbs.
A good Caesar salad will forever and always be one of my favorite foods. But I’m also just as happy this time of year to whip up a delicious batch of its carb-y cousin, a chicken Caesar pasta salad. ♡
It’s basically everything we all love about a good chicken Caesar — perfectly-seasoned chicken, crisp Romaine leaves, a bold and tangy Caesar dressing and a generous shower of freshly-grated Parmesan — tossed with chilled and chewy al dente pasta. Then in lieu of traditional croutons, I like to whip up a quick batch of crunchy, salty, garlicky breadcrumbs to sprinkle on top. It’s a classic pasta salad recipe that’s always so satisfying and comes together easily too!
Of course, if chicken isn’t your thing, feel free to sub any other protein in here that you prefer (shrimp, salmon, bacon, Italian sausage, or even roasted chickpeas would be great options). And if you happen to have any roasted veggies on hand, they would always be welcome here too. I do just have to say that I’m partial to my favorite homemade Caesar dressing, but totally get it if you’d like to save some time and use a bottle of store-bought (in which case, Ken’s or Marzetti are two brands I always recommend).
However you make it, I promise that this classic Caesar pasta salad recipe is always a winner!
Here’s how to make frozen yogurt! This homemade frozen yogurt recipe is so simple and comes out tangy and creamy…
Here’s how to make frozen yogurt! This homemade frozen yogurt recipe is so simple and comes out tangy and creamy with just 3 ingredients. Essentially a Greek yogurt ice cream, it hits the spot in any season—add your favorite toppings and enjoy!
Did you know you can make homemade frozen yogurt with only 3 ingredients? (We did not.) Frozen yogurt gives us major nostalgia, since both of us frequented those popular froyo chains as kids. We absolutely love the tang and icy texture of frozen yogurt, so Alex and I set about to create a next-level, simple way to make it at home.
Why we love this recipe: Our whole family goes crazy for this homemade frozen yogurt! It’s tangy, creamy, and full of bold flavor. Essentially a Greek yogurt ice cream, it works as topping for fruit desserts or with its own with all the fun froyo toppings. Count us all obsessed!
Ingredients in this homemade frozen yogurt recipe
All you need is 3 ingredients to make homemade frozen yogurt! The fourth ingredient is optional and not totally needed for flavor, though you probably have it in your pantry already. Here are the ingredients you need to make frozen yogurt at home:
Greek yogurt: Greek yogurt is our yogurt of choice because it’s protein packed, contains probiotics, and has a thick and creamy texture. We recommend using full fat Greek yogurt here for the creamiest texture and best flavor.
Heavy cream: The combination of cream with the yogurt is important for making a creamy texture. In our testing, simply freezing yogurt by itself is much too icy and grainy. (You can substitute half and half if desired, but the texture will be slightly more icy.)
Granulated sugar: We use sugar in our frozen yogurt recipe, but you can substitute any natural sweetener you like! Honey, agave syrup, and maple syrup all work well. Keep in mind that maple syrup makes the color of the yogurt slightly darker.
Vanilla extract (optional): The vanilla extract is optional here, but it adds a nice nuance to the flavor.
How to make frozen yogurt (step by step)
It’s nice if you have an ice cream maker for homemade frozen yogurt: it’s our recommended path for making this recipe. But you can also make it using a food processor! Here are the steps for how to make frozen yogurt at home (or go to the full recipe):
Step 1: Whisk together vigorously the yogurt, cream, sugar, and vanilla extract. Stir until the sugar is completely dissolved.
Step 2: Freeze the yogurt mixture in an ice cream maker. Or, you can freeze it in silicon ice cube trays for 3 hours, then pop out the cubes and blend in a food processor until smooth. This should have a soft serve consistency (or freeze 2 to 3 hours for a scoopable consistency).
Step 3: Top with toppings and serve.
Ice cream maker vs food processor
There are a few pros and cons to making frozen yogurt in an ice cream maker versus a food processor! Here’s what to know:
Ice cream maker: An ice cream maker makes the best creamy texture for homemade frozen yogurt, and it’s faster to whip up. We like this 2 quart freezer bowl ice cream maker, which is durable and has held up well over the years. If you make ice cream often and want to splurge, try an automatic ice cream maker.
Food processor: The food processor method takes longer because you have to freeze the Greek yogurt first. The texture is not quite as good, but it’s a great substitute if you don’t have an ice cream machine.
Tip
For a fun presentation, you can pipe the frozen yogurt into a bowl using a pastry bag! It’s totally optional and just for looks.
Frozen yogurt toppings
The sky’s the limit when it comes to homemade frozen yogurt toppings, of course! Just use anything you might find at a frozen yogurt shop. Here are some of our favorite ideas:
Homemade frozen yogurt is best eaten when freshly made. Leftovers store in the freezer up to 1 week. But keep in mind, the texture becomes very icy and hard when frozen overnight, so allow it to thaw on the counter for at least 30 minutes before scooping. After thawing, consider running it through a food processor to allow it to come to a more uniform texture before serving.
This homemade yogurt recipe is vegetarian and gluten-free.
Frequently asked questions
Do I need an ice cream maker to make frozen yogurt?
While an ice cream maker yields the creamiest results, you can make delicious frozen yogurt with a food processor, too.
What is the best base for homemade frozen yogurt?
Greek yogurt is the most common base due to its thick texture and high protein content. You can also use regular yogurt or a combination of both.
What sweeteners can I use?
Honey, maple syrup, agave nectar, or sugar are all suitable sweeteners. Adjust the amount based on your desired sweetness level.
How do I add flavor to my frozen yogurt?
Get creative! You can use fresh or frozen fruit, extracts (like vanilla or almond), chocolate chips, peanut butter, or even spices like cinnamon or cardamom.
How long does it take to freeze frozen yogurt?
The freezing time varies depending on the method and recipe. With an ice cream maker, it usually takes about 20-30 minutes.
Here’s how to make frozen yogurt! This homemade frozen yogurt recipe is so simple and comes out tangy and creamy with just 3 ingredients. Essentially a Greek yogurt ice cream, it hits the spot in any season: add your favorite toppings and enjoy!
Ingredients
32 ounce container (3 ¾ cups) full fat Greek yogurt
½ cup heavy cream
1 cup granulated sugar*
¼ teaspoon vanilla extract (optional)
Instructions
Whisk together vigorously the yogurt, cream, sugar, and vanilla extract (if using). Stir until the sugar is completely dissolved (test by rubbing slightly with your fingers to see if it is gritty, then taste).
Freeze the yogurt mixture in an ice cream maker, according to the manufacturer’s instructions. Or, you can freeze it in silicon ice cube trays for 3 hours, then pop out the cubes and blend in a food processor until smooth. This should have a soft serve consistency. Top with toppings and serve.**
Optional: For a scoopable consistency, freeze 2 to 3 hours, depending on your ice cream maker, to harden to a scoopable consistency.
Leftover storage: Homemade frozen yogurt is best eaten when freshly made. Leftovers store up to 1 week frozen. The texture becomes very icy and hard when frozen overnight, so allow it to thaw on the counter for at least 30 minutes before scooping. After thawing, consider running it through a food processor to allow it to come to a more uniform texture before serving.
Notes
*This frozen yogurt tastes pleasantly tangy. If desired for a sweeter frozen yogurt, add ¼ cup additional sugar. If you’d like, you can substitute honey, agave syrup, or pure maple syrup for the sweetener. Keep in mind the color will look slightly darker with maple syrup.
**For a fun presentation, you also can pipe it into a cup using a pastry bag (completely optional; we did it just for the photos).
Chicken Salad is a CLASSIC salad recipe that is always a crowd pleaser. The salad is easy to make and a great recipe to make when you have leftover chicken or rotisserie chicken. To make the salad, toss chopped cooked chicken in a creamy dressing with …
Chicken Salad is a CLASSIC salad recipe that is always a crowd pleaser. The salad is easy to make and a great recipe to make when you have leftover chicken or rotisserie chicken. To make the salad, toss chopped cooked chicken in a creamy dressing with celery, onion, pecans, and fresh herbs. This recipe is…
It’s nearly grilling season, and I need a reliable side dish to bring to parties, family reunions, and barbecues. This broccoli salad is the perfect creamy, crunchy, rich, and flavorful side to go with any meal. It has a great balance of sweet and tangy flavors, and the texture is unbeatable. It’s a fact that if you add bacon to any vegetable dish, even the most discerning meat eaters will give it a try. Baby steps, right?! I love making sure my loved ones eat their vegetables!
What Is Broccoli Salad?
Broccoli salad is a classic side dish made from broccoli florets tossed with cheddar cheese, raisins, bacon, walnuts, and red onion, coated in a creamy and tangy dressing. This salad has a wonderful balance of flavors and textures and is so versatile!
Ingredients
Here’s what you’ll need to make broccoli salad:
Broccoli: Has an earthy and slightly sweet, slightly bitter flavor, as well as a delightful crunch!
Cheddar Cheese: Adds a creamy and salty component to the salad.
Raisins: Add a pop of sweet and fruity flavor.
Bacon: Adds a great savory and umami flavor. You’ll need 6 strips of cooked bacon. Vegetarian? No problem, just leave it out. Sometimes I put the bacon on the side for gatherings where there might be varied dietary restrictions.
Walnuts: Add a nutty flavor and delicious crunch.
Red Onion: Adds a bit of bite to the recipe and a wonderful crunchy texture, creating a great contrast to the sweet and chewy raisins.
Mayo: Adds richness and creaminess to the dressing.
Greek Yogurt: Makes the dressing extra creamy and tangy with fewer calories and fat than sour cream. I highly recommend Greek yogurt over plain yogurt or sour cream for its thicker, creamy texture.
White Vinegar: Adds a refreshing brightness and tanginess to the dressing to balance the richness.
Sugar: Adds sweetness to balance out the vinegar.
Salt and Pepper: Enhance the overall flavor of the salad.
Should I Blanch The Broccoli?
In testing, I preferred the final texture of raw broccoli over blanched, but you certainly can blanch the broccoli if you prefer. The blanching process takes out some of the natural bitter flavor from the broccoli; simply drop the florets in a large pot of salted boiling water for 1 minute, then quickly shock in a bowl of ice water. Instead, I opted to simply rinse my broccoli florets in hot water to make them extra bright green and make sure they were nice and clean.
Top Tip
To keep your broccoli salad from turning out watery, make sure to thoroughly dry the florets. The salt in the dressing will naturally draw out some of the moisture from the veggies, so making sure they are dry after washing them is an important step! I like to spread them out on a clean kitchen towel and gently pat them dry with another towel laid on top while I prep the rest of my ingredients.
What To Serve with Broccoli Salad
Broccoli salad is such a fresh and crunchy dish with a ton of flavor, so I suggest pairing it with simple proteins, like air fryer chicken breast or glazed pork chops.
Cook the bacon until crispy. Let cool on clean paper towel-lined plate. Chop into bite sized bits and set aside.
In a small mixing bowl, combine mayo, Greek yogurt, white vinegar, sugar, salt, and pepper. Whisk together and set dressing aside.
Cut broccoli into florets, shred the cheddar cheese, gather raisins, crumble bacon, crush walnuts, and dice red onion.
Combine salad ingredients in a large mixing bowl and toss to combine.
Pour the dressing over broccoli salad and toss together until completely coated. Serve immediately, or let it marinate and get extra yummy in the fridge for up to 5 days!
In a small mixing bowl, combine 1/2 cup mayo, 2 Tbsp Greek yogurt, 1 Tbsp white vinegar, 1 Tbsp sugar, 1/4 tsp salt, and 1/4 tsp pepper.
Whisk together and set dressing aside.
Cut 1 large crown of broccoli into florets, shred 1 cup of cheddar cheese, gather 1/4 cup of raisins, crumble 6 strips of crispy bacon, crush 1/4 cup walnuts, and dice 1/4 of a red onion.
Combine salad ingredients in a large mixing bowl and toss to combine.
Pour the dressing over broccoli salad and toss together until completely coated. Serve immediately, or let it marinate and get extra yummy in the fridge for up to 5 days!
Chickpea salads are some of my very favorite salads to make and eat. I make my Easy Chickpea Salad, Chipotle Chickpea Corn Salad, and Chickpea, Avocado, & Feta Salad all of the time. Whenever I want to impress my family and friends or just want a REALLY good chickpea salad, I make this Cucumber, Avocado,… 
Salad dressings are easy to make at home and so much better than store bought. A few of my favorites include creamy cilantro lime dressing, Caesar dressing, and basil vinaigrette. I also love this Jalapeño Ranch dressing. It only takes 10 minutes to make and the flavors are SO good. The dressing is creamy, tangy,… 
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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… 
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Chicken Salad is a CLASSIC salad recipe that is always a crowd pleaser. The salad is easy to make and a great recipe to make when you have leftover chicken or rotisserie chicken. To make the salad, toss chopped cooked chicken in a creamy dressing with celery, onion, pecans, and fresh herbs. This recipe is… 
