I love making pumpkin recipes during the fall months. I usually go sweet instead of savory because I have so many favorites like pumpkin chocolate chip bread, pumpkin cookies, and pumpkin bundt cake. But I also love using pumpkin in savory dishes. This…
I love making pumpkin recipes during the fall months. I usually go sweet instead of savory because I have so many favorites like pumpkin chocolate chip bread, pumpkin cookies, and pumpkin bundt cake. But I also love using pumpkin in savory dishes. This Pumpkin Pasta recipe is a fall favorite and easy to make. The…
Is there anything more fall-like than caramel apples? The combination of fresh crisp fall apples with the creamy rich flavor of homemade caramel is absolute perfection. These caramel apples 100% from scratch, so there is a little bit of skill involved when cooking the sugar and creating the caramel, but candy-making aside, this caramel apple recipe is relatively fast and easy to make!
Homemade Caramel Apples
I was in the store the other day and saw some pre-made caramel apples out on display and I almost died when I saw the price tag of $6.99 for four small apples. And, of course, I immediately needed to prove to myself that I could make them better and cheaper.
A lot of caramel apple recipes use pre-made soft caramel candies, but those candies are also expensive, so that wouldn’t help my budget caramel apple quest. Instead, I made caramel from scratch using really simple and inexpensive ingredients, like sugar, butter, and cream. I will say that candy-making might be a bit tricky for beginners, but once you get the hang of it, it’s a breeze! I’ll show you the tricks to make sure you get that caramel thick enough to coat the apple, but soft enough to still be able to bite through.
Ingredients for Caramel Apples
Here’s what you’ll need to make your own homemade caramel apples from scratch:
White Sugar: White granulated sugar is cooked down until it begins to caramelize, giving that classic caramel color and flavor. It’s also what hardens the caramel so it can coat the apples.
Corn Syrup: Corn syrup helps stabilize the caramel sauce, preventing it from crystalizing and seizing up. This is especially helpful for those new to working with cooked sugar and the candy-making process.
Water: Dissolves the sugar, allowing it to caramelize a little more slowly and easily, which makes the recipe a little more forgiving than a dry sugar caramel.
Butter: Makes the caramel creamy and helps soften the caramel.
Heavy Cream: Also makes the caramel creamy and soft, and lightens the color.
Apples: While you can use any type of apple you like, I love the contrast between a nice tart Granny Smith apple and the rich creamy caramel. Other great options include Fuji, Gala, and McIntosh apples.
Wooden or Bamboo Skewers: You’ll need some sort of handle for your caramel apples, so look for 6-inch wooden skewers or sticks. You can buy them online, or grocery stores usually have them around this time of year.
Extra Toppings
The fun part about caramel apples is that you can leave them plain or add all sorts of other toppings. Try rolling the freshly dipped caramel apples into crushed nuts (peanuts, walnuts, pecans), chocolate sprinkles, crushed pretzels, crushed graham crackers, or even other candies, like M&Ms. You can also melt some chocolate or white chocolate and drizzle that over top of the caramel after it sets.
How to Store Caramel Apples
Store the caramel apples in the refrigerator for up to two weeks. Keep them wrapped tightly in plastic or waxed paper to prevent them from drying out. Once cut open, you’ll want to eat your caramel apples within a few days. Remove the caramel apples from the refrigerator about 10 minutes before you plan to serve them so the caramel can soften slightly.
Tips for Making Caramel Apples
Wash and dry the apples well before beginning to remove any wax coating, which will make it difficult for the wax to adhere.
Make sure the apples are completely dry. Water will make the caramel slide off.
Keep the apples chilled until ready to dip. Cold apples will help the caramel set instead of sliding off the apple.
Have your dipping station, toppings, and apples ready to go before making the caramel. The caramel cooks and cools quickly, so once the caramel is ready, it’s go time!
Line a baking sheet with parchment (not waxed paper) to hold the dipped caramel apples. Waxed paper will melt under the heat of the hot caramel.
Halloween or autumn-themed cupcake liners make really cute cups to hold the caramel apples.
Use a candy thermometer or keep a glass full of ice and water handy to test the consistency of the caramel as it cooks. Drizzling a small amount of caramel into ice water will allow you to see the texture of the caramel once cooled.
Wash and dry the apples well to remove any wax coating. Remove the stems and insert a bamboo skewer in place of the stem. Place the skewered apples on a parchment-lined tray and refrigerate until ready to dip. Also prepare any additional toppings, if desired.
To make the caramel, add the sugar, corn syrup, and water to a medium sauce pot. Heat over medium-high, stirring often. Allow the mixture to come up to a boil. Continue to stir and boil the mixture until the color changes to a deep amber color.
Remove the pot from the heat and stir in the butter, one tablespoon at a time, until melted into the sugar mixture. Once all of the butter is melted into the sugar, carefully add the heavy cream and stir to combine (it will bubble up and steam quite a bit when added, so be careful).
Return the pot to the stove and heat over medium. Allow the mixture to boil again, stirring often. If using a candy thermometer, allow the mixture to heat to 245ºF. Otherwise, prepare a glass of ice water to test the caramel. Cook the caramel until it reaches "firm ball" stage when drizzled into the ice water. In the firm ball stage, the chilled caramel will hold its shape, but you can still flatten it just slightly when pressed between your fingers. Be careful not to touch the hot caramel, only test the firmness after it has been dropped into the ice water.
Once the caramel is the right temperature and texture, carefully dip the apples, one at a time, twirling the apple in the hot caramel to coat all sides, then transferring to rest on the parchment-lined baking sheet. The caramel will thicken as it cools, so make sure to work quickly. Or, if the caramel is too thin, pause for a minute or two to allow it to thicken.
Dip the caramel apples in any additional toppings right after dipping in the caramel (before moving on to the next apple). Once dipped in the caramel and/or extra toppings, allow the apples to cool for about 10 minutes, or until the caramel is set. You can speed this up by placing them in the refrigerator if needed. Serve and enjoy!
Before beginning the caramel, wash and dry six apples (about ⅓ lb. each). Remove the stems and insert a wooden or bamboo skewer in their place. Place the apples on a parchment-lined baking sheet and refrigerate until you’re ready to dip them in the caramel. Prepare any additional toppings, like chopped nuts, if you plan to use them.
To make the caramel, combine 1 cup granulated sugar, ¼ cup light corn syrup, and ¼ cup water in a 2-quart sauce pot.
Cook and stir the sugar mixture over medium heat, allowing it to come to a boil. Continue to stir and boil the mixture until it turns a deep amber color, then remove it from the heat.
Whisk 8 Tbsp butter into the caramelized sugars, one tablespoon at a time.
Carefully whisk ¼ cup heavy cream into the caramel. The caramel will bubble up and steam quite a bit when the cream is added, so be careful.
Return the caramel to the stove and allow it to boil over medium heat, stirring often, until it reaches 245ºF. If you do not have a candy thermometer, you can use the ice water test (instructions next).
To use ice water to test the caramel, fill a glass with ice and water. Drizzle a little of the caramel into the ice water and once it is cooled, feel the texture with your fingers. The caramel should hold its shape when taken out of the ice water, but it should be pliable enough for you to squeeze between your fingers. Test the caramel often until it reaches this stage.
When the caramel has reached the right temperature and texture, remove it from the heat. Dip the prepared apples, one at a time, into the caramel, twirling them to coat on all sides. Work quickly to dip all of the apples as the caramel will continue to thicken as it cools.
Place each dipped apple back on the parchment-lined baking sheet. The cold metal will help stiffen the caramel. If you want to add other toppings, dip the caramel-coated apples in the extra toppings when the caramel is still warm, and before moving on to the next apple.
Allow the caramel apples to cool for 10 minutes, or until the caramel is set. Serve immediately, or wrap in plastic or waxed paper and refrigerate for up to two weeks. Enjoy!
Making your coffee at home probably won’t make you suddenly afford to buy a house, but it could help you buy more groceries every week especially when Starbucks is charging $1.25 just to add sweet cream cold foam on top of your drink. 🤨 I’m going to show you just how fast and easy it is to make sweet cream cold foam so you can make yourself a special drink at home and save that $5 for groceries. It adds up fast!
What is Sweet Cream Cold Foam?
Sweet cream cold foam is a lot like whipped cream, except not as stiff. It’s smooth and pourable, but still light, airy, and sweet. You can use it to top both hot and iced coffee drinks and it stirs into the drinks easily to make every sip extra creamy.
Ingredients for Sweet Cream Cold Foam
Making sweet cream cold foam only takes a few ingredients and about 30 seconds. Here’s what you’ll need to make sweet cream cold foam:
Milk: Make sure to use whole milk to keep the cold foam rich and thick. The milk helps thin the heavy cream just enough to make it pourable once whipped.
Heavy Cream: Heavy cream whips up into a light and airy foam while staying super creamy.
Vanilla Extract: A splash of vanilla extract adds to the extra creamy flavor.
Powdered Sugar: Powdered sugar dissolves quickly and easily into the thick dairy so you aren’t left with a grainy foam.
What Kind of Frother is Best?
If you make a lot of beverages at home, I highly suggest getting one of these little handheld frothers because it will pay for itself in no time. I find myself using it all the time. It whips up this sweet cream cold foam in seconds. You can also whisk by hand or vigorously shake the mixture in a tightly closed mason jar. Make sure the mason jar is at least double the volume of the liquid ingredients to give it room to aerate.
Can you Store the Leftovers?
This sweet cream cold foam is best when used immediately after making, so it’s best to make it in small batches like the recipe below. If the cold foam sits for a while before you pour it onto the drink, it will begin to separate into a stiffer foam layer on top and a fluid milk layer below. If it does separate, you can easily whisk it back together before pouring.
My Favorite Iced Coffee Recipe:
Here’s my favorite way to use the sweet cream cold foam at home. It makes the most delicious fall-flavored iced coffee drink!
Stir 1 Tbsp maple syrup and a pinch of cinnamon into 8oz. strong hot coffee.
Add all of the ingredients to a glass or 8oz. jar. Use a milk frother or close the jar tightly and shake the mixture vigorously until it turns into a smooth foam.
Pour the sweet cream cold foam over a hot or cold beverage immediately, and enjoy.
How to Make Sweet Cream Cold Foam – Step by Step Photos
Add ¼ cup whole milk, 2 Tbsp heavy cream, ¼ tsp vanilla extract, and 1 Tbsp powdered sugar to a glass or an 8oz. jar.
Use a handheld frother to whip the mixture into a smooth foam, or close the jar and shake vigorously until it’s a thick, foamy consistency.
Pour the sweet cream cold foam over your favorite coffee drink (hot or cold) and enjoy immediately! If the cold foam sits a few minutes before you’re ready to pour, make sure to whisk it up again briefly before pouring.
This mouth-wateringly creamy No-Bake Cheesecake is the perfect dessert for when you’re craving something sweet but don’t want to spend much time in the kitchen. It truly doesn’t get much easier when it comes to creating a dessert that feels so extravagant; you’re just crushing cookies and mixing a few ingredients. That’s it! PS You can make this up to 4 days ahead!
What Is a No-Bake Cheesecake?
Most cheesecakes (like New York, Philadelphia, or Basque) are made with eggs and baked, which gives them a rich, velvety mouthfeel and firm texture. Making traditional cheesecake is a WHOLE THING. Which is why I love No-Bake Cheesecake! It’s regular cheesecake’s less fussy younger cousin. You don’t use eggs. Instead, you use whipped cream to create a much lighter texture than a traditionally baked cheesecake. It’s also really easy to go plant-based when you make a No-Bake Cheesecake!
Ingredients For No-Bake Cheesecake
This easy-to-make No-Bake Cheesecake comes together in fifteen minutes with just a handful of ingredients. My favorite kind of dessert! The hardest part is waiting for it to set. Here’s what you’ll need to get this No-Bake Cheesecake on your table:
Honey-Graham Crackers: These cookies are the base of our crust. If you don’t like graham crackers, use your favorite cookie here. Oreos (minus the filling) and Shortbread Cookies are great substitutions.
Salted Butter: Helps pull the crust together. If you don’t have salted butter, use unsalted, and add 1/8th teaspoon salt to the crust mixture. If you’re dairy-free, substitute with plant-based butter.
Brown Sugar: Helps sweeten the crust. Since cheesecake is served chilled, you won’t be able to taste the sugar as much as if it were a room-temperature dessert. So, we add a touch of sugar to the crumbled cookies to make sure the sweetness shows up. However, if you’re watching your sugar intake and want to leave it out, go for it. The crust will work without it.
Heavy Whipping Cream: Will be whipped to stiff peaks to lighten the cream cheese filling. If you’re plant-based, sub with unsweetened coconut cream.
Cream Cheese: Because what would a cheesecake be without it? You can use plant-based cream cheese as well.
Greek Yogurt: Adds a tanginess to the filling that helps develop a more intricate flavor profile without complicating things. You can substitute it with sour cream. For my dairy-free friends, use a plant-based sour cream or yogurt.
Powdered Sugar: Is the best option for sweetening, as it will dissolve immediately into the filling. Make your own by blending 1/2 cup granulated sugar with 1/2 tablespoon cornstarch until the mixture is powdery. You can also sweeten the filling with 1/3 cup of honey.
Vanilla: scents the filling and adds depth.
What To Serve With No-Bake Cheesecake
This easy breezy dessert is perfect topped with our Strawberry Syrup, Lemon Curd, Cherry Sauce, or Blueberry Sauce. If you want to garnish with fruit, frozen and thawed blueberries or cherries are an easy and economical option. You can, of course, top this easy cheesecake with sliced fresh strawberries.
How To Store No-Bake Cheesecake
This luscious cheesecake can be made up to four days ahead. If you have any leftovers (highly doubtful), wrap them well and store them in an air-tight container for up to five days in the fridge and three months in the freezer.
Crush the graham crackers to a fine powder in a blender or food processor and add to a medium bowl.
Mix the brown sugar into the graham cracker crumbs and then add the melted butter. Use your hands to mix the butter into the crumbs until a sand-like consistency is created.
Pack the cookie crumb mixture into a 9.5-inch pie plate using the bottom of a measuring cup to press it in well and smooth it out. Press the crumbs from the center, out, and all the way up the sides. Place the pie plate in the freezer while you make the filling.
Filling
Whip the heavy whipping cream and powdered sugar to stiff peaks.
In a separate bowl, whip the softened room-temperature cream cheese, Greek yogurt, and vanilla until smooth and creamy.
Gently fold one-half of the whipped cream into the cream cheese mixture until fully incorporated. Repeat with the remaining whipped cream.
Add the filling to your frozen crust gently. Lift the pie plate off the counter a 1/4 inch and gently drop it a few times to remove large air bubbles. Use a spatula or large spoon to smooth out the top.
Cover the cheesecake with a sheet of plastic or parchment directly on the surface and then cover it in aluminum foil. Refrigerate for at least 6 hours or until the cheesecake sets and is firm to the touch.
Serve the cheesecake as is, or spoon a fruit sauce topping over it before serving. If the crust sticks to the pie plate, wet a dish towel with hot water, squeeze out the excess water, and place the pie plate on top of the towel for a minute to warm and loosen the crust. Enjoy the beauty of this incredible no-fuss dessert before it gets devoured!
How to Make No-Bake Cheesecake – Step by Step Photos
Crush 10 ounces of graham crackers (about 18 crackers) to a fine powder in a blender and add to a medium bowl. You’ll need 2 cups once crushed.
Mix two tablespoons of brown sugar into the cookie crumbs and then add 10 tablespoons of melted butter. Use your hands to mix the butter into crumbs until a sand-like consistency is created.
Pack the cookie crumb mixture into a 9.5-inch pie plate using the bottom of a measuring cup to press it in well and smooth it out. Press the crumbs from the center, out, and all the way up the sides. Place the pie plate in the freezer while you make the filling.
Whip 1 cup of heavy whipping cream and 1 cup of powdered sugar to stiff peaks.
In a separate bowl, whip the two 8-ounce blocks of softened room-temperature cream cheese, 5 ounces of Greek yogurt, and 1 teaspoon of vanilla until smooth and creamy.
Gently fold one-half of the whipped cream into the cream cheese mixture until fully incorporated. Repeat with the remaining whipped cream.
Add the filling to your frozen crust gently. Pick the pie plate up a 1/4 inch and gently drop it on the counter a few times to remove large air bubbles. Use a spatula or large spoon to smooth out the top. Cover the cheesecake with a sheet of plastic or parchment directly on the surface and then cover it in aluminum foil. Refrigerate for at least 6 hours or until the cheesecake sets and is firm to the touch.
Serve the cheesecake as is, or spoon a fruit sauce topping over it before serving. Try our Cherry Sauce, Blueberry Sauce, Lemon Curd, or Strawberry Sauce. If the crust sticks to the pie plate, wet a dish towel with hot water, squeeze out the excess water, and place the pie plate on top of the towel for a minute to warm and loosen the crust. Enjoy the beauty of this incredible no-fuss dessert before it gets devoured!
When I say Jello, you say Salad! :) Friends, we’re taking you back in time today…way back! We’re making Jello Salad! A simple, sweet treat and potluck classic. This recipe has been popular for many years; maybe because it’s a simple, inexpensive dessert that can feed a large group. Or maybe it’s because it’s so good that family and friends are always asking for it. Either way we couldn’t wait to share our version with you. Keep reading for all the deets!
What is Jello Salad
Jello Salad is a retro American dessert that was really popular in the 1960s. It’s usually made with flavored gelatin, fruit, and sometimes marshmallows, nuts, or even pretzels. Over the years this popular dish has transformed, to say the least, and now you can find several variations of jello salad.
I vividly remember my mother making a similar version of jello salad every Christmas. It was the perfect light & airy dessert to cap off a heavy holiday meal. Although this nostalgic dessert was super popular “back in the day” it’s still a big favorite today. Go ahead and make this jello salad for your next get-together, BBQ, potluck dinner, or holiday occasion!
Ingredients Needed For Jello Salad
We’re keeping this Jello Salad recipe simple, sweet, and delicious! Here’s what you’ll need:
Strawberry Gelatin: Choose your favorite flavored gelatin powder. Since we are including fresh strawberries in our jello salad, a strawberry flavored gelatin is the perfect choice.
Cottage Cheese: Yes, cottage cheese! It adds a wonderful creamy texture and a tangy flavor to help balance the sweetness of the dessert. And if you don’t like the texture of cottage cheese, don’t worry! We use a blender to whip the cottage cheese and gelatin together until they form a smooth and creamy consistency.
Homemade Whipped Cream – Whipped cream is the foundation for this salad, but you can totally use cool whip instead. More details on the difference between the two is listed below.
Strawberries and Crushed Pineapple – Finally add in your favorite fruit or other mix-ins. Fresh strawberries and crushed pineapple taste heavenly with this version.
Homemade Whipped Cream vs. Frozen Whipped Topping
We try to make things from scratch when we can, so we opted for homemade whipped cream in this jello salad. However, homemade whipped cream isn’t as stable as frozen whipped topping. If you plan to set this dessert outside at potlucks or parties, consider using cool whip or a store-bought whipped topping as these will hold their texture a bit longer. There are also ways to stabilize homemade whipped cream and make it last longer, usually by adding additional ingredients. Here’s a great article from Food52 about ways to stabilize whipped cream.
How to Store Jello Salad
We stored this Jello Salad in an airtight container in the refrigerator and it was still delicious the next day. It will last a day or two in the refrigerator, any longer than that and the whipped cream starts to slowly deflate. So be sure to share this dreamy dessert with your family and friends or gobble it all up yourself within a day or so!
Let us know in the comments if you remember this classic, sweet dessert! ;)
Wash, remove the stems, and quarter the strawberries. Feel free to cut any large pieces in half again. Set the strawberries to the side.
With a strainer and a small bowl, drain the crushed pineapples really well and reserve the pineapple juice.
In a blender*, add the strawberry gelatin, cottage cheese, and ⅓ cup of the reserved pineapple juice. Blend until smooth then add the mixture to a large bowl.
Next make the whipped cream. In a separate metal or glass bowl, preferably a bowl that has been chilled in the refrigerator, add heavy cream, vanilla extract, and granulated sugar. Use a hand mixer or stand mixer to whip the cream on high until stiff peaks form. Stop the mixer occasionally to test the stiffness of the peaks and to avoid over whipping.
Now carefully fold the whipped cream into the strawberry gelatin mixture.
Add the crushed pineapples and chopped strawberries to the bowl and carefully fold them into the whipped cream mixture until everything is evenly distributed.
Refrigerate jello salad for at least 2 hours so the ingredients have a chance to set and chill before serving. Enjoy!
*An 8 oz container of store-bought whipped topping can be used in place of the homemade whipped cream.*We use a blender to whip the cottage cheese and gelatin together until they form a smooth consistency. This helps break down the texture of cottage cheese.
Wash, remove the stems and quarter 1/2 pound of strawberries. Feel free to cut any large pieces in half again.
Drain a 20 oz can of crushed pineapples really well and reserve 1/3 cup of the pineapple juice.
In a blender, add a 3 oz package of strawberry flavored gelatin, 2 cups of small curd cottage cheese, and 1/3 cup of reserved pineapple juice.
Blend until smooth then add the mixture to a large bowl.
In a separate metal or glass bowl, add 1 cup heavy cream, 1 tsp vanilla extract, and 2 Tbsp granulated sugar. Use a hand mixer or stand mixer to whip the cream on high until stiff peaks form. Stop the mixer occasionally to test the stiffness of the peaks and to avoid over whipping.
Now carefully fold the whipped cream into the strawberry gelatin mixture.
Add the crushed pineapples and chopped strawberries to the bowl and carefully fold them into the whipped cream mixture until everything is evenly distributed.
Refrigerate the jello salad for at least 2 hours so the ingredients have a chance to set and chill before serving.
Enjoy by serving in a serving bowl or portion them into fun, individual sized mason jars. Either way this is sure to be a big hit at your next occasion! ;)
This velvety Creamy Chicken and Gnocchi recipe is one of my favorite one-pot meals because it’s easy, you can make it in under thirty minutes, it’s filling, and it’s big-time delicious. Like I’m-not-going-to-stop-eating-this-until-it’s-all-done delicious. Pillowy gnocchi drenched in a rich buttery cream sauce, with pops of juicy chicken and earthy spinach? Ummm, yeah. You’re going to love this one!
What Is Gnocchi?
Gnocchi are small two-inch dumplings made with mashed potatoes, flour, and eggs. They are served sauteed with butter, tomato, or cream-based sauce. In this dish, we pair gnocchi with diced chicken thighs in a buttery cream sauce. It’s basically an elevated meat and potatoes dish, with spinach thrown in because Beth says we need to cook more veggies.
What You’ll Need
You won’t need loads of time or pots and pans, that’s for sure. Everything in this dreamy, silky dish comes together in one skillet in under thirty minutes! Here’s what you’ll need to make Creamy Chicken And Gnocchi:
Gnocchi – you can find them frozen or fresh, but I prefer the dried ones as they are more economical, plus I have more room in my pantry than I do in my freezer. You’ll find them in the pasta section of your grocery store.
Chicken Thighs– You can also use chicken breast, but be careful not to overcook it, as you want juicy chicken, not dry, chicken-flavored cotton balls. In a pinch, sub the thighs with Italian sausage and skip the seasoning.
Heavy cream and Butter– this is a cream sauce, so it is dairy-heavy. You need the fat found in these ingredients to create the velvety sauce that brings everything together. You can substitute the heavy cream with full-fat coconut cream and the butter with vegan butter
Parmesan– does double duty, adding savory saltiness to the sauce while also thickening it. Asioago or feta make great substitutions. If you can’t do dairy, use a couple of tablespoons of nutritional yeast, but keep in mind that your sauce will be much looser.
Vegetable broth– is used to hydrate the dried gnocchi and helps create the base of our cream sauce. Substitute it with chicken broth or in a pinch, with a cup of water with a tablespoon of tomato sauce mixed in.
Onion and Garlic– these aromatics are fried in the chicken thigh fat and help flavor the gnocchi. You can substitute the onion with one tablespoon of onion powder and the garlic with 1/4 teaspoon of garlic powder.
Spinach- brings earthiness and a beautiful color to the dish. You can substitute spinach with kale, though it will take a little longer to soften.
Italian seasoning – creates an easy flavor base. If you don’t have Italian seasoning, substitute it with one teaspoon of dried oregano, one teaspoon of dried thyme, and one teaspoon of dried rosemary.
Smoked paprika – using this spice is optional, but I use it to add a dank, smoky note that helps round out the sharpness of the Italian seasoning. It also lends a golden hue to the sauce.
What To Serve With Creamy Chicken and Gnocchi
This dish is heavy, so pair it with a Simple Side Salad or Panzanella. You can also lean into the heaviness and make Garlic Bread to sop up all the creamy sauce. (It is AMAZING with garlic bread. And garlic counts as a vegetable!)
Storing and Reheating
Because you make this dish with a cream-based sauce, I don’t recommend freezing it, as the cream gets grainy when it thaws. Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave until steaming.
This delicious dish is full of pillowy gnocchi drenched in a rich buttery cream sauce, with pops of juicy chicken and earthy spinach. Plus it's so easy, you can make it in under thirty minutes!
Dice the chicken thighs into 2-inch pieces. Add the chicken to a bowl and top it with Italian seasoning, smoked paprika, salt, and pepper. Mix until combined.
Place a large, deep skillet over medium heat and add the cooking oil. Once it's shimmering, add the chicken and cook undisturbed until well browned, about 3 minutes. Stir and brown on the other side, about 3 more minutes. Remove the chicken from the pan when it's cooked through and leave the fat in the pan.
Add the onion and garlic to the skillet. Saute until the onions have softened and the garlic is fragrant, about 2 minutes
Add the gnocchi and butter to the skillet and brown for 2 minutes.
Add the spinach and the broth to the skillet. Cover the pan. Cook for 1 to 2 minutes until the spinach has wilted and the gnocchi has hydrated.
Add the heavy cream and salted butter to the skillet. Stir until the butter has melted and the cream is steaming hot but not boiling.
Take the skillet off the heat. Add the parmesan to the pan and stir until it melts, creating a velvety sauce.
Finally, return the cooked diced chicken to the skillet. Mix gently into the gnocchi and cream sauce. If desired, garnish with parsley.
How to Make Creamy Chicken And Gnocchi – Step by Step Photos
Dice 1.25 pounds of chicken thighs (about 4 to 5 thighs) in 2-inch pieces. Add the chicken to a bowl and top it with 1 tablespoon of Italian seasoning, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Mix until combined.
Set a large deep skillet over medium heat and add 2 tablespoons of cooking oil. When the oil is shimmering, add the chicken and cook undisturbed until well browned, about 3 minutes. Stir and brown on the other side, about 3 minutes more. Remove the chicken from the pan when it’s cooked through and has reached an internal temperature of 160°F. Leave the rendered fat in the pan.
Add 1 diced onion and 2 cloves of minced garlic to the skillet. Saute until the onions have softened and the garlic is fragrant, about 2 minutes.
Add 1 pound of dry potato gnocchi and 2 tablespoons of salted butter to the skillet. Brown the gnocchi for 2 minutes.
Add 2 cups of spinach and 1 cup of vegetable broth to the skillet. Cover the pan. Cook for 1 to 2 minutes until the spinach has wilted and the gnocchi has hydrated.
Add 1/2 cup of heavy cream and 2 tablespoons of salted butter to the skillet. Stir until the butter has melted and the cream is steaming hot, but not boiling. You’re about to add cheese to the sauce, and cheese curdles at high temperatures, so make sure it isn’t boiling.
Take the pan off the heat. Add 1/4 cup of parmesan to the pan and stir until it melts, creating a velvety sauce.
Finally, return the cooked diced chicken to the skillet. Mix gently into the gnocchi and cream sauce. If desired, garnish with parsley. Serve this dish piping hot, then sit back and enjoy what took you less than a half hour to make!
I know this recipe for buttery Peach Baked Oatmeal is awesome because everyone in the studio got quiet when they were eating it, a rare moment with our lively group! Crispy and caramelized on the outside and velvety on the inside, this easy breakfast dish will become a morning favorite. Did I mention this baked oatmeal comes in at a little over a dollar per serving?? You’ve got to make this recipe!
What is Baked Oatmeal?
Baked oatmeal is exactly what it sounds like. It’s oats mixed with a liquid, a binder (like eggs), a sweetener, a fat (like butter), and other ingredients to add flavor and texture, like fruit, nuts, and spices. The oatmeal absorbs all of the flavors that were mixed into it so it blossoms when you taste it. My recipe is less custardy than our website’s other baked oatmeal recipes. It has more of a bite, like pasta. That’s because I use less liquid, so the oats retain their shape and get these crispy golden edges… OMG, I have to stop writing about it cause I’m going to end up in my kitchen making baked oatmeal at 10 o’clock at night like a crazy person. Just trust. It’s fantastic.
Ingredients For Baked Oatmeal
The best thing about baked oatmeal is that it’s endlessly customizable. You can use any fruit, nuts, or spices you like. This is what you’ll need to make my favorite combination:
Oatmeal– Skip the instant oats which turn to mush in a heartbeat and stick to old-fashioned, which will give you a better texture. While you can bake steel-cut oats, the liquid-to-oats ratio is different, and I haven’t tested that, so I can’t give you any direction.
Peaches– Canned in their own juices is my go-to, as I use the juices in the recipe. If using fresh or frozen, you’ll need to add a cup of water to the mix. You can substitute peaches with apples, pears, or bananas, also adding a cup of water to the mix.
Butter– because you can’t get those crispy edges without it and those crispy edges are EVERYTHING. Substitute with vegan butter if you’re dairy-free.
Cream– helps create a velvety texture. You can use whole milk as well, though I’d add an additional tablespoon of butter. Use coconut cream if you want to skip the dairy. Just make sure it’s full fat. You need it.
Eggs– will help bind the oatmeal. If you want to skip the eggs you can try using 2 ripe bananas as a binder.
Brown Sugar– mixes with the butter to develop deep caramel notes. You can substitute it with your preferred sweetener.
Cinnamon and Vanilla– season and scent the oatmeal. They also pair exquisitely with peaches and help elevate the fruit’s flavors.
Tips For The Best Baked Oatmeal
Use old-fashioned oats instead of quick oats. Old-fashioned oats will give your baked oatmeal a chewier texture.
Don’t overmix the batter. Overmixing will make your baked oatmeal tough. Fold the ingredients in and mix until they are barely combined.
Bake the oatmeal until it’s cooked through. Underbaked oatmeal will be mushy. You want the oatmeal to have a slight bite.
Baked Oatmeal Toppings
If you’re looking to add a little extra oomph to your Peach Baked Oatmeal, it pairs beautifully with our Homemade Whipped Cream. You can also top it with Strawberry Syrup, Blueberry Sauce, or our Lemon Curd. Or you can go wild and use all four! ( Editor’s Note: I know it seems like too much sugar, Beth- but think of how amazing it would be to start your day with such decadence! Don’t fight it. )
Storing and Reheating Leftovers
Cool leftovers completely before storing them so the oatmeal doesn’t get soggy. Store baked oatmeal in an airtight container. It will keep in the refrigerator for up to three days and in the freezer for three months. To reheat, microwave it for a few minutes until steaming.
Set an oven rack in the middle of your oven and preheat it to 375°F. Drain the cans of peaches, reserving the juices. Add the drained peaches to a 13×9 inch baking dish, reserving six slices for garnish. Add 1/4cup brown sugar to the peaches. Dice 4 tablespoons of butter and sprinkle over the peaches. Finish with 1/4 teaspoon of vanilla. Mix thoroughly.
Add the old-fashioned or rolled oats to a large bowl. Add 1/4teaspoon cinnamon and the remaining 1/4cup brown sugar and mix well.
Mix 1 cup of peach juices with the cream and the remaining 1/4 teaspoon of vanilla. Add the beaten eggs and mix. Add the wet mixture to the oatmeal and stir just until incorporated.
Dollop the oats over the peaches. Dice the remaining 4 tablespoons of butter and sprinkle over the top. Garnish with peach slices.
Bake until it is golden brown and crispy, about 45 minutes. Cool for 15 minutes. Enjoy as is or serve with a little cream!
How to Make Peach baked Oatmeal – Step by Step Photos
Set a rack in the middle of your oven and preheat it to 375°F. Drain the 2 (15oz) cans of peaches, reserving the juices. Add the drained peaches to a 13 x 9 baking dish, reserving six slices for garnish. Add 1/4 cup brown sugar to the peaches. Dice 1/2 stick of butter and sprinkle it over the peaches. Finish with 1/4 teaspoon of vanilla.
Add 3 cups of old-fashioned or rolled oats to a large bowl. Add 1/4 teaspoon cinnamon and the remaining 1/4 cup brown sugar and mix well.
Mix 1 cup of peach juice with the 1/2 cup of heavy cream and the remaining 1/4 teaspoon of vanilla. Add the 2 beaten eggs and mix. Add the wet mixture to the oatmeal and stir just until incorporated.
Dollop the oats over the peaches. Dice the remaining 4 tablespoons of butter and sprinkle over the top. Garnish with peach slices.
Bake until it is golden brown and crispy, about 45 minutes. Cool for 15 minutes before serving! (If you can wait for that long. I’ve yet to accomplish this feat. But I don’t mind eating peach-flavored lava. You do you.) I like to serve it with a little cream in a bowl that I refill over and over and over again. Enjoy!
Maizena is a delicious, silky, vanilla-and-cinnamon-scented Puerto Rican breakfast pudding that’s ready in minutes! It’s also ridiculously easy on your wallet and comes in under a dollar a serving. My mother used to make it for me when times were really, really tight. It was so mouthwateringly luscious I had no idea it wasn’t a fancy treat.
What Is Maizena?
Maizena is a popular Latin milk-based breakfast pudding that gets its name from the brand of cornstarch it’s thickened with. It’s flavored lightly with vanilla and cinnamon and sweetened with granulated sugar. Like any pudding, you can eat it cold, but it’s traditionally consumed while steaming hot. The Maizena I grew up eating was a stark white color. I mix cinnamon and a touch of nutmeg into mine while it cooks to deepen its flavors. This gives my recipe for Maizena a creamier color.
What You Need To Make Maizena
You can get this easy, budget-friendly, and ridiculously delicious breakfast pudding on your table in no time! Here’s what you’ll need:
Whole Milk– is preferred because the fat content helps create a silky mouth feel. But you can use evaporated milk or plant-based milk. If going the plant-based route, make sure you use fatty milk like coconut, soy, or macadamia. It helps create the velvety texture Maizena is known for.
Heavy Cream- adds a satiny finish. If you don’t have cream, just substitute it with a cup of whole milk and a tablespoon of butter. You can also substitute heavy cream with unsweetened coconut cream if you don’t do dairy.
Sugar– granulated sugar is the standard but feel free to use your favorite sweetener. Honey, brown sugar, and agave are all great options.
Cinnamon, Nutmeg, and Vanilla – add earthy flavor, floral notes, and depth. If you want to steer from traditional flavors, you can also use apple pie spice, pumpkin pie spice, orange zest, lemon zest, or mix in some chocolate syrup.
Cornstarch– thickens the pudding and gives it a beautiful glossy finish. If you don’t have cornstarch, you can use double the amount of flour, but the consistency won’t be as silky, and you’ll have to cook it longer to get the taste of raw flour out of the mix.
Storing Maizena
Maizena is best eaten hot and fresh, but you can store it and reheat it. It will last up to 5 days in the fridge. Freezing is not recommended. Place Maizena in an air-tight container with a sheet of plastic or parchment directly on the surface to prevent a thick skin from forming. Before reheating it, mix in a tablespoon of milk per cup to help loosen it. You can warm it in a microwave in 30-second increments until steaming.
Place a large heavy-bottomed pot over medium heat. Add the 4 cups of milk, 1/4 cup sugar, 1/2 teaspoon cinnamon, a pinch of nutmeg, a pinch of salt, and 1/2 teaspoon vanilla. Mix to incorporate.
Add 1 cup of heavy cream to a bowl and mix in the 1/4 cup of cornstarch until no lumps remain.
Whisk the cornstarch mixture into the milk mixture little by little.
Bring the mixture to a boil and continue to whisk until the milk is pudding consistency, about 3 to 5 minutes. The pudding should coat the back of a wooden spoon and have clearly defined edges when a finger is run through it.
Serve Maizena hot with a bit of cinnamon sprinkled on top. Then give yourself a pat on the back for making a delicious breakfast from scratch without breaking the bank!
Texas Sheet Cake might be the ultimate chocolate cake. It’s incredibly easy to make and has a buttery, velvety richness with a pure chocolate punch. PS, because you make it in a sheet pan, it’s easy to slice and perfect for feeding a crowd. Seriously. You can get 25 slices from one cake! I’m in love.
What is Texas Sheet Cake?
Texas Sheet Cake is a very simple chocolate cake recipe made in a 10×15 sheet pan that’s two inches deep (also known as a jelly roll pan). You can also use a 12 x18 baking pan, but the cake won’t be as thick and will cook faster. Once cooled, you cover the sheet cake in a thick layer of warm, buttery homemade chocolate icing, right in the pan.
The difference between Texas Sheet Cake and regular cake is the thickness of the cake. Traditional cakes are thicker and sometimes layered. You also remove the cakes from the pans and then frost. Texas Sheet Cake is made in one pan. The thin layer of batter bakes quicker than traditional cakes. You then frost the cake right in the pan.
Ingredients For Texas Sheet Cake
This is one of those recipes that needs to be followed as written. Cakes are a science, so, unfortunately, I don’t have substitutions for any of the following ingredients. You are, of course, welcome to experiment, but I can’t offer guidance or guarantee results. Here’s what you need to make Texas Sheet Cake:
All-Purpose Flour – creates the structure of your crumb.
Brown Sugar, Granulated Sugar, and Powdered Sugar – these sugars do more than sweeten the cake and the icing. Brown and granulated sugar soften the cake crumb and add moisture. Powdered sugar creates structure in icing.
Baking Powder and Baking Soda – leaven the cake and create a light, airy crumb.
Butter– creates a light, tender texture and helps the cake rise. It also adds richness to the icing.
Unsweetened Cocoa Powder – adds a deep chocolate flavor to the cake and the icing.
Coffee– adds depth to the chocolate.
Eggs– provide structure to help leaven the cake.
Mayo – adds moisture and richness to the cake.
Heavy Cream– thins the icing and adds richness.
Vanilla – adds depth to the icing.
Tips For Making Perfect Texas Sheet Cake
For a richer chocolate flavor, use dark cocoa powder.
Grease your sheet pan with melted butter, dust it with flour, and then freeze it while you make the batter. That way, the batter doesn’t move the butter around when it hits the pan, creating spots that your cake could stick to.
You serve this cake in the sheet pan it was baked in, so I’d avoid using parchment. Your knife could shred the parchment as you slice the cake, and little bits of paper could get caught up in the slices.
To add a little texture and crunch to your cake, top it off with chopped nuts before you frost it. Toast them for extra yum-factor.
You can frost the cake while it’s still warm for an ooey-gooey, though slightly sloppy experience. If you want cleaner cuts, wait until the cake has completely cooled before icing it. And then let it sit for a bit and allow the icing to solidify some.
Texas sheet cake is traditionally served warm, but it’s also delicious at room temperature, chilled, or frozen. (IE Anytime.)
Can You Make The Cake Ahead?
Yes, you can make Texas Sheet Cake ahead of time. However, to keep the icing glossy, I would frost it the day of. Bake the cake up to 2 days ahead of time. Let it cool, wrap it in plastic, and then aluminum. Leave it at room temperature or freeze and then thaw. Make your icing when you’re ready to serve.
How To Cut Texas Sheet Cake
The beauty of this cake is that it’s simple to slice. You don’t have to cut through multiple layers hoping your slices are even. Instead, you cut through one layer in easy-to-manage squares or rectangles. We did brownie-sized 3×3 slices and got 15 pieces out of it. But you can cut 2×3 pieces and get 25 servings! This is the perfect cake for large gatherings like potlucks or school bake sales.
How To Store Texas Sheet Cake
Texas sheet cake can be stored at room temperature for up to three days. To prevent it from drying out, wrap the cake tightly in plastic wrap and then in a layer of aluminum foil. You can also freeze the double-wrapped cake for up to 2 months. It’s perfect for chocolate emergencies. (Beth and I have those at least once a week). You can thaw it at room temperature overnight. But you don’t have to bring it to room temperature to enjoy it. On hot summer days, I eat it straight from the freezer.
Place a rack in the center of your oven and preheat it to 350°F. Grease a jelly roll pan (10×15) with a 2-inch rim with melted butter. Lightly flour the pan. Shake off any excess and place in the freezer.
In a large bowl, combine the flour, granulated sugar, brown sugar, salt, baking powder, and baking soda.
In a saucepan over medium heat, melt the butter, then brown it. Take the pan off the heat.
Add the unsweetened cocoa powder to the brown butter, and stir to incorporate.
Place the pan back over medium heat. Add the hot coffee, and stir. Take the pan off the heat.
Add the eggs and vanilla to the mayonnaise and combine. Add a few tablespoons of chocolate to temper (warm) the egg mixture.
Once the egg mixture is warm, mix the chocolate and egg mixture together.
Pour the wet ingredients into the dry ingredients and stir just enough to combine.
Add the batter to the sheet pan and bake for 15 to 20 minutes, until the cake has a slight spring when you press a finger on its surface and a toothpick inserted into the middle comes out clean.
Once the cake is out of the oven, make the icing. Set a large saucepan over medium heat, and add the butter, heavy cream, cocoa, vanilla, and powdered sugar. Stir until incorporated.
Pour 3/4 of the warm frosting over the center of the cooled cake. Begin to spread it over the cake with a spatula and add more frosting if necessary to cover the cake from end to end. Cut, serve, then sit back and enjoy the marathon of compliments you're going to get!
How to Make Texas Sheet Cake – Step by Step Photos
Place a rack in the center of your oven and preheat it to 350°F. Use a pastry brush or paper towel to grease a jelly roll pan (10×15) with a 2-inch rim with 1 tablespoon of melted butter. Lightly flour the pan. Shake off any excess and place in the freezer.
In a large bowl, combine the 2 cups of all-purpose flour, 1 cup white sugar, 1 cup brown sugar, 1/2 teaspoon salt, 2 teaspoons baking powder, and 1/2 teaspoon baking soda.
In a saucepan over medium heat, melt 1 cup of butter (2 sticks) in a light-colored pan. It will foam, then begin to brown. Stir constantly to distribute the heat evenly. As soon as it turns a light caramel color take it off the heat.
Add 6 tablespoons of unsweetened cocoa powder, and stir to incorporate.
Place the pan back over medium heat. Add 1 cup of hot coffee, and stir. Then take the pan off the heat.
In a large bowl combine the two eggs,1 teaspoon of vanilla, and 1/2 cup of mayonnaise. Add a few tablespoons of chocolate to temper the egg mixture. Tempering raises the temperature of the egg mixture slowly so that the eggs don’t heat too quickly and solidify into scrambled eggs.
Once the egg mixture is warm, add the tempered egg mixture to the chocolate mixture and combine.
Next, pour the wet ingredients into the dry ingredients and stir just enough to combine.
Then add the batter to the sheet pan and bake for 15 to 20 minutes, until the cake has a slight spring when you press a finger on its surface and a toothpick inserted into the middle comes out clean.
Once the cake is out of the oven make the icing. Set a large saucepan over medium heat and add 1 cup of butter (two sticks), 1/4 cup of heavy cream, 1/3 cup of unsweetened cocoa powder (sifted to prevent lumps), 1 teaspoon of vanilla, and 2 1/2 cups of powdered sugar (sifted to prevent lumps). Stir until incorporated. Do not boil.
Pour 3/4 of the warm frosting over the center of the cooled cake. There might be extra frosting depending on the depth of your pan and how much your cake has risen. Begin to spread it over the cake with a spatula and add more frosting if necessary to cover the cake from end to end. Cut, serve, then sit back and enjoy the marathon of compliments you’re going to get!
I love caramel everything and this Salted Caramel Sauce is DREAMY! It is easy to make at home. You only need 4 ingredients. It is great with ice cream, drizzled over cheesecake or a galette, swirled into brownies, served with apples, or eaten with a sp…
I love caramel everything and this Salted Caramel Sauce is DREAMY! It is easy to make at home. You only need 4 ingredients. It is great with ice cream, drizzled over cheesecake or a galette, swirled into brownies, served with apples, or eaten with a spoon right out of the jar. I also love using…
I love making pumpkin recipes during the fall months. I usually go sweet instead of savory because I have so many favorites like pumpkin chocolate chip bread, pumpkin cookies, and pumpkin bundt cake. But I also love using pumpkin in savory dishes. This Pumpkin Pasta recipe is a fall favorite and easy to make. The… 
I love caramel everything and this Salted Caramel Sauce is DREAMY! It is easy to make at home. You only need 4 ingredients. It is great with ice cream, drizzled over cheesecake or a galette, swirled into brownies, served with apples, or eaten with a spoon right out of the jar. I also love using…