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Parfait Cups are the perfect make-ahead breakfast. Loaded with yogurt, granola, sweet honey, and mixed berries, they are a refreshing way to start the day!

These yogurt parfaits really are a delicious and healthy breakfast option. They are so versatile and can be made with so many different ingredients.

With this recipe, we used yogurt, granola, mixed berries – and of course, local honey.

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Since we usually gravitate towards easy breakfasts like these during the warm summer months, and those same months are when we have the best access to all the colorful berries in the garden – it is fun to make these in pretty, patriotic colors.

I’m a HUGE lover of red, white, and blue – so whenever I can incorporate them into my recipes, I’m all for it. Because they are a healthy, patriotic-themed snack they are not only great for breakfast – but would make a healthy option for desserts during all your summer holiday celebrations too!

Here are some commonly asked questions

What is a parfait?

A yogurt parfait cup is a yogurt-based breakfast dish. It typically consists of yogurt, granola, and mixed berries.

Where did parfait originate?

Parfait is a French invention that involves boiling cream, egg, sugar, and syrup to make a custard-like puree.

The American version, in contrast, is made up of several ingredients layered together, including granola, nuts, yogurt, and liqueurs as well as fruits or whipped cream.

How do you eat a parfait?

Stir your parfait as you eat to enjoy it. Stir the parfait while eating so that all of the components mix together, or simply bite pieces from different layers of the parfait.

What are some benefits of eating yogurt parfait cups?

Yogurt parfaits are a healthy breakfast option because they contain yogurt, which is a good source of protein and calcium. Additionally, yogurt parfaits typically contain granola, which is a good source of fiber.

Mixed berries are also a healthy addition to yogurt parfaits as they are packed with antioxidants.

Can these be made with frozen fruit?

Yes – these can be made with frozen fruit. I do recommend thawing the fruit by rinsing it with water and then drying it off before adding it to the mixture.

Frozen fruit tends to get pretty soggy once it is thawed, so I don’t recommend using it if you plan on making several parfaits ahead of time and storing them in the fridge for a couple of days.

Who should eat a yogurt parfait?

These are a great breakfast option for both kids and adults. They are also a good option for people who are looking for a healthy and filling breakfast.

How long does yogurt parfait last?

I recommend enjoying these for up to 3 days when kept properly refrigerated. If you are going to have these out at a breakfast buffet, please keep them on a chilled tray or have them nestled in a bucket of ice. You don’t want them out at room temperature for more than 30-45 minutes.

Ingredients for Parfait Cups

Mixed Berries
Nonfat Greek Yogurt Plain or Vanilla
Honey Nut Granola or Old Fashioned Oats
Honey – I prefer raw or local honey

How to make yogurt parfait with oatmeal

You can add oats to do an overnight oats mixture to this parfait by following these instructions.

Add the oats to the bottom of the glass.
Add milk and other flavorings you desire.
Then top with yogurt and a little milk so that it can soak up overnight.
Note: if eating right away, you would want to microwave the oat and milk mixture for about 90 seconds or until the oats are cooked to your liking. This is only necessary if you want to then add your other layers and enjoy them immediatly.

Are yogurt parfait cups suitable for vegans?

Yes, yogurt parfaits can be made with vegan yogurt and granola. Simply substitute the yogurt and granola for vegan versions.

Parfait Recipe

Add 2-3 spoonfuls of yogurt to the bottom of your serving glass followed by a handful of berries.
Top with a sprinkle of granola or oats and then a drizzle of honey.
Repeat the steps so that you have 2 layers of each ingredient in the glass.
Serve immediately or cover and refrigerate until ready to serve.

What are some tips for making yogurt parfait cups?

Here are some tips for making yogurt parfait cups:

– Use plain yogurt and add your own sweetness with honey or agave nectar.

– Get creative with your toppings! Try adding different types of berries, nuts, or seeds.

– If you are making yogurt parfaits for a large group, consider setting up a yogurt bar where people can choose their own toppings.

Can yogurt parfait cups be made ahead of time?

Yes, these can be made ahead of time. Simply layer the yogurt, granola, and berries in a cup and store them in the fridge for up to two days.

It makes planning breakfasts so easy when you can make several ahead of time and then they become a super quick, grab-n-go breakfast.

Products I love when making this parfait recipe…

This breakfast recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a parfait before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this easy recipe. (you can also SHOP MY FAVORITES in my store)

stemless wine glasses
colander for washing berries
honey dipper
raw Idaho honey

If you love this easy breakfast recipe, you’re going to love these other quick breakfast ideas too. Please click each link below to find the easy, printable recipe!

Scrambled Eggs Recipe

This easy Scrambled Eggs Recipe is a quick breakfast that can be thrown together in minutes and will keep you satisfied all morning long. (recipe for stovetop, microwave and air fryer methods)

Matcha Shake

Matcha Shake is a delicious, nutritious, and convenient way to bring the benefits of matcha green tea to your day.

Easy Overnight Oats

These super Easy Overnight Oats are a great make-ahead breakfast with just 5 ingredients and only 5 minutes of prep. So delicious too!

Easy Fruit Salad

Easy Fruit Salad is a healthy and delicious breakfast or when served as a side dish at a potluck, backyard BBQ, or pool party. So good!

Perfect Oven Cooked Bacon

Perfect Oven Cooked Bacon is absolutely foolproof & clean up is a breeze. This is by far the easiest way to cook bacon. Delicious & simple perfection!

Blueberry Granola Cereal

Blueberry Granola Cereal is an easy homemade cereal recipe that is a delicious way to kick-start your day. Simple, healthy, you’ll never buy pre-packaged cereal again.

Caramel Apple Turnovers

Hard Boiled Eggs – Perfect Every Time

Need to know how to make Hard Boiled eggs? My recipe for Hard Boiled Eggs makes them Perfect Every Time. Great for egg salad, deviled eggs & more!

Campfire Cappuccino Monkey Bread

Campfire Cappuccino Monkey Bread is yummy breakfast bread coated in cinnamon, sugar & Salted Caramel Cappuccino mix, baked in tin foil over a campfire.

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Parfait Cups

Parfait Cups are the perfect make-ahead breakfast. Loaded with yogurt, granola, sweet honey, and mixed berries, they are a refreshing way to start the day!

Prep Time5

Course: Breakfast, Snack

Cuisine: American, French

Keyword: berries, breakfast, granola, honey, yogurt

Servings:

Ingredients

Mixed Berries
Nonfat Greek Yogurt Plain or Vanilla
Honey Nut Granola or Old Fashioned Oats
Honey – I prefer raw or local honey

Instructions

Add 2-3 spoonfuls of yogurt to the bottom of your serving glass followed by a handful of berries.
Top with a sprinkle of granola or oats and then a drizzle of honey.
Repeat the steps so that you have 2 layers of each ingredient in the glass.
Serve immediately or cover and refrigerate until ready to serve.

Air Fryer Hot Dogs

Air Fryer Hot Dogs are a quick and easy dinner option that the whole family will love. Fast and easy to make – ready in less than 10 minutes!

Who loves hot dogs? We are all raising our hands here. They are a favorite here in our house!

Hot dogs are a staple food of summer barbecues and cookouts. And now, you can cook them in your air fryer! Follow this recipe to make delicious, crispy hot dogs that your family and friends will love.

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Confetti Cake – Funfetti Cake

It’s time for FUN! Celebrate your next birthday, wedding, or any other occasion with a homemade Funfetti Cake also known as Confetti Cake!

When it comes to dessert – I’m all about the cake. While I love just about any kind of cake, Funfetti or Confetti cake top my list when it comes to favorites.

How can one not smile when seeing all the fun colors in those delicious little sprinkles? This cake recipe makes me happy – which is why it is always my top choice when it comes to celebrations!

Now – I already have shared my 3-layer Homemade Funfetti Cake topped with my favorite Cake Batter Frosting with you all. But I wanted to make a single-layer snack cake version.

While the other is more for large celebrations – this one is perfect for backyard BBQs, pool parties, birthday celebrations for the kiddos, girly sleepovers and so much more.

Here are some commonly asked questions

What is Funfetti or Confetti Cake?

Basically, Funfetti is a soft, fluffy, vanilla cake with rainbow sprinkles baked throughout. It’s FUN and probably my most favorite flavor of cake. This is actually the same as confetti cake. But then Pillsbury came out with an actual Funfetti variety of their box mix – which made the name popular.

What are the best sprinkles for this cake?

This is important – just because the package says “sprinkles” doesn’t necessarily mean that it is in fact sprinkles.

I see a lot of people using colored sanding sugar that is labeled as sprinkles.

This will not work as well because when that sugar gets wet – like when mixed into a moist dough or batter or when placed in the refrigerator, it will sweat & the color will bleed out.

“Sprinkles” called Nonpareils are also not great for this recipe because they also bleed.

Can this recipe be made into cupcakes?

Yes – you can make this into cupcakes. Just fill the muffin liners 1/2-3/4 full – then bake for 17-19 minutes at 350. They are done when they spring back when gently pressed in the center.

How do I properly measure the flour?

The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.

However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

Ingredients for Confetti Cake – Funfetti Cake

butter
granulated sugar
egg whites
vanilla extract
all-purpose flour
baking powder
baking soda
milk
plain Greek yogurt or sour cream
Funfetti Sprinkles or Jimmies

How to soften the butter to room temperature?

First

There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.

I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.

This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.

Third

My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.

How to Make Confetti Cake – Funfetti Cake

Preheat the oven to 350 degrees. Line a 9×13 pan with parchment paper and set aside.
In a standing mixer, beat the butter until smooth and then beat in the sugar.
Little by little mix in the egg whites until combined.
In another bowl, sift the flour, baking powder, and baking soda together.
In a small dish, mix the yogurt with the milk and vanilla.
Add the yogurt mixture and the flour mixture -little by little into the butter mixture, alternating with the wet and dry ingredients. Scrape the sides to make sure it is well combined and you don’t have any pockets of butter or dry ingredients.
Mix until smooth but try not to overmix.
Fold in the sprinkles and then transfer the batter onto your baking pan.
Place in the oven and bake for 25 to 30 minutes until the toothpick test comes out clean or the top springs back when pressed lightly in the center.
Remove from the oven and allow it to cool completely before decorating.
Once it is cool, spread the buttercream frosting on top in an even layer and add Funfetti sprinkles.

Can this frosting be made ahead of time?

You bet! Often when I am working on a cake, it happens in batches. I will bake the layers on one day and make the frosting while they are baking.

Then the layers go in the freezer and the frosting gets refrigerated for up to 1-3 days before I even get around to decorating the cake.

Can Funfetti or Confetti Cake be frozen?

Yes, I do it often. Once baked – this cake can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cake from the pan, wrap it tightly in plastic wrap and freeze it for later use. (this is also handy when you want to work with a cold cake to keep the frosting from getting too soft.)

You can also place the completely decorated cake in an airtight container and freeze it until you need it. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.

Just make sure to thaw the cake in the fridge the night before as it will taste best when not frozen. I also like to leave the cake at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.

What is the best way to store leftover buttercream frosting?

Just keep it refrigerated in an airtight container for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.

You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using it again.

What is the best way to store leftover confetti funfetti sheet cake?

If most of the cake is still remaining after serving, I recommend wrapping it with plastic wrap, taking care to fully cover the cut area that is now exposed. Then add a layer of foil over the whole thing. Refrigerate.

If you only have a couple of slices left, place them in an airtight container, preferably in individual slices, and refrigerate.

This cake will stay fresh for up to 5 days if kept wrapped and refrigerated. Let sit at room temperature for about 20 minutes prior to serving again.

Try these delicious cake recipes too!

Ingredients for Confetti Buttercream Frosting

butter
confectioner’s sugar
heavy whipping cream or milk
vanilla extract
Funfetti sprinkles or Jimmies for topping

How many can this serve?

Depending on the size of your slices, this cake will yield approximately 24 squares. That being said – in our house, it is “go BIG or go home”. So we usually split the cake between the 3-4 of us for 2 nights.

How to make Confetti Buttercream Frosting

In a medium bowl, beat the butter with a mixer until it is light and creamy.
Add in the confectioner’s sugar, whipping cream and the vanilla. Mix until combined.
Optional: You can fold in half of the funfetti/confetti sprinkles into the buttercream and add the rest sprinkled on top.

What is bakers release?

Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless. It can be used in place of lining the pan with parchment.

To make Bakers Release – it is as simple as 1,1 & 1.

equal parts of all-purpose flour, shortening, and cooking oil – I like to do 1 cup of each.

Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.

Try this cake recipe with a few of my favorite frosting recipes…

Chocolate Cream Cheese Frosting
Coffee Buttercream Frosting
Cookie Dough Frosting
Best Bakery Buttercream Frosting
Fresh Strawberry Buttercream Frosting

Can the frosting recipe be doubled?

Yes – this recipe can be doubled well. I usually pull out the pro mixer when I need to make a large cake or want to decorate more as this makes just enough for what you see here.

Products I love when making funfetti confetti cake…

This easy sheet cake recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a homemade cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cake recipe.

If you love this easy Confetti Cake – Funfetti Cake recipe, you’re going to love these other cake ideas too. Please click each link below to find the easy, printable recipe!

Piña Colada Cupcakes

These Piña Colada Cupcakes are light and fluffy coconut cakes, topped with coconut frosting, fresh pineapple chunks, and sweetened coconut. Perfect for Cinco de Mayo, summer parties, celebrations, and more!

Chocolate Raspberry Cake

This beautiful 3-layer Chocolate Raspberry Cake is made with raspberry filling, creamy chocolate buttercream frosting, and is decorated with fresh raspberries on top. It’s perfect for any occasion!

Cannoli Cupcakes

Cannoli Cupcakes are the perfect holiday dessert! Filled with cannoli cream, topped with cannoli frosting, and they’re decorated with mini chocolate chips and mini cannolis. They’re sure to be a hit with your family and friends!

Chocolate Ganache Drip Cake

Chocolate Ganache Drip Cake is simple to make with just 2 ingredients. Make it with or without heavy cream in a variety of chocolate flavors!

4th of July Cake

4th of July Cake is the perfect dessert to enjoy while celebrating Independence Day. This funfetti-style bundt cake is so easy and delicious!

S’mores Cupcakes

These S’mores Cupcakes are made with a homemade chocolate cupcake recipe, topped with rich chocolate frosting, crushed graham crackers & marshmallow meringue. They will definitely send your eyes rolling back with every bite.

Mint Chocolate Chip Cake

Mint Chocolate Chip Cake is 3 layers of deliciously moist mint cake that are speckled with crushed Andes mints throughout & frosted with a subtle mint buttercream icing in a green to white ombre design. Perfect for St. Patrick’s Day celebrations, birthdays & more!

Coconut Cream Cake

Light & fluffy coconut cake topped with creamy whipped cream & homemade toasted coconut makes this Coconut Cream Cake enjoyable from the first bite to last.

Best German Chocolate Cake

Want the Best German Chocolate Cake recipe? Homemade chocolate cake & traditional frosting made with coconut & pecans top all those layers of goodness.

Frosted Funfetti Cake Mix Cookies

More Great Birthday Cake-Flavored Recipes

Funfetti Cupcakes Recipe

Funfetti Cake Batter Dip

Homemade Funfetti Cake

Birthday Cheesecake

Birthday Cake Cookies

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Confetti Cake – Funfetti Cake

It’s time for FUN! Celebrate your next birthday, wedding, or any other occasion with a homemade Funfetti Cake also known as Confetti Cake! Loaded with sprinkles and adorable colors – it’s perfect for bringing smiles!

Prep Time15

Cook Time30

Cooling/Decorating1

Total Time1 45

Course: Dessert, Snack

Cuisine: American

Keyword: cake, confetti, funfetti, jimmies, sprinkles

Servings: squares

Equipment

1 Mixer
1 9×13 cake pan

Ingredients

Cake

1 ¾ cup butter
1 cup granulated sugar
3 egg whites
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ cup milk
½ cup plain Greek yogurt or sour cream
⅓ cup Funfetti Sprinkles or Jimmies

Buttercream Frosting

½ cup butter
3 cups confectioner’s sugar
5 tablespoons heavy whipping cream or milk
1 teaspoon vanilla extract
⅓ cup Funfetti sprinkles or Jimmies for topping If you want more sprinkles you can use ½ cup

Instructions

Cake

Preheat the oven to 350 degrees. Line a 9×13 pan with parchment paper and set aside.
In a standing mixer, beat the butter until smooth and then beat in the sugar.
Little by little mix in the egg whites until combined.
In another bowl, sift the flour, baking powder, and baking soda together.
In a small dish, mix the yogurt with the milk and vanilla.
Add the yogurt mixture and the flour mixture -little by little into the butter mixture, alternating with the wet and dry ingredients. Scrape the sides to make sure it is well combined and you don’t have any pockets of butter or dry ingredients.
Mix until smooth but try not to overmix.
Fold in the sprinkles and then transfer the batter onto your baking pan.
Place in the oven and bake for 25 to 30 minutes until the toothpick test comes out clean or the top springs back when pressed lightly in the center.
Remove from the oven and allow it to cool completely before decorating.
Once it is cool, spread the buttercream frosting on top in an even layer and add Funfetti sprinkles.

Buttercream Frosting

In a medium bowl, beat the butter with a mixer until it is light and creamy.
Add in the confectioner’s sugar, whipping cream and the vanilla. Mix until combined.
Optional: You can fold in half of the funfetti/confetti sprinkles into the buttercream and add the rest sprinkled on top.

Sesame Chicken Recipe – Air Fryer

The Essential Air Fryer Cookbook for Two

This Sesame Chicken Recipe made in the Air Fryer is crispy, juicy, and perfectly seasoned. It’s the perfect weeknight meal when short on time.

Making sesame chicken in the air fryer is a quick and easy way to get dinner on the table. This dish is full of flavor and can be made in just a few minutes. Plus, it’s a healthier option than deep-fried chicken.

The best part is that not only does it taste just as good, if not better, than take-out – but it is so much faster than driving to pick it up or waiting for delivery.

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Now that we don’t live in the city, we have had to go back to making our own favorite dishes from places we used to get take-out from all the time. Fortunately, it is super easy to make recipes like this sesame chicken.

For years we would make this the traditional way in the big pot of oil on the stove. But now we love being able to skip the oil and speed up the process by breaking out the air fryer instead. Fast, easy, and convenient.

Here are some commonly asked questions

What is air fryer sesame chicken?

Air fryer sesame chicken is a quick and easy way to get dinner on the table. This dish is full of flavor and can be made in just a few minutes. Plus, it’s a healthier option than deep-fried chicken.

What do you serve with sesame chicken?

Sesame chicken can be served with white rice and steamed vegetables for a complete meal. Other possible sides include noodles, salads, or stir-fried vegetables. Here are a few other recipes we like to serve with this chicken.

How to store leftover sesame chicken

To store leftover sesame chicken, let it cool completely before transferring it to an airtight container. You can keep leftovers in the fridge for up to 3 days, or you can freeze them for up to 1 month. When ready to enjoy your sesame chicken again, simply reheat it in the air fryer for a few minutes. Enjoy!

How Air Frying Works

While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.

Similar to a convection oven, it circulates the hot air within the cooking area using a high-powered fan. This helps evenly distribute the heat around the food which not only creates more evenly cooked food but also reduced cooking times.

By circulating the hot air, which contains the fine oil droplets from adding a light mist layer before cooking, and allows you to remove the need for submerging our foods in heavy oils to create the deliciously crunchy foods we all love.

Can I use chicken breasts or chicken tenders for this recipe?

Honestly – either will work just fine. You will still end up with a fantastic dish even if you cube the chicken tenders or boneless skinless chicken breasts. I just prefer the breast over the thighs for this.

What if all my chicken won’t fit in the air fryer?

No worries – you can work in batches. If you have trouble getting it all to fit – please don’t crowd the chicken in the basket. It needs airflow to cook properly. Just make all of the chicken in the cornstarch and then cook what will fit. Then remove and cook the remaining chicken. Then toss it all in the sauce together.

Can this recipe be baked?

Yes – if you want to bake this chicken instead, just prepare as directed and then bake in a 400-degree oven for 20-25 minutes or until cooked through.

What are the benefits of air frying?

Healthier

It’s no secret that fried foods are more fattening – but did you know that there are 9 calories in every gram of fat? With air frying, we can reduce the fat by removing most of the oils usually needed to create crunchy foods. This helps to drastically reduce fat intake and calories.

Convenience

I love being able to cook with my air fryer and eliminate the need for large baking sheets and lots of pots and pans. Most of my air fryer recipes can be made with just a mixing bowl or two or a small saucepan in addition to my air fryer.

Energy Efficient

Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.

Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.

Time Saver

I don’t know about you, but if I can avoid turning on the oven and having to wait 20 minutes for it to preheat, I’m happy about that. Most air fryer recipes either don’t require that you preheat the fryer – or the preheat time is 5 minutes or less. That is a huge time saver over using the oven.

Take it on the go

I love that the air fryer is compact and easy to take along on trips. We pack ours in our RV and find that air fryer cooking while camping is so much easier than trying to deep fry foods on a small RV stove or camping burner.

Ingredients for Sesame Chicken

Chicken

boneless skinless chicken breasts – cut into 1” cubes
eggs – beaten
cornstarch

Sesame Sauce

soy sauce
toasted sesame oil
lime juice
cornstarch
sesame seeds
green onion and parsley for garnish

Can I use all-purpose flour instead of corn starch?

Yes! Flour is a wonderful substitute for corn starch as it has starch in it already. Keep in mind that the flour won’t crisp as nicely as the cornstarch – so you might have to cook a bit longer to get the desired crispiness.

Air Frying Doneness Tip

Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.

You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.

How can I make this recipe low carb?

Instead of corn starch, you can swap it out and use NOW Psyllium Husk Powder, Viva Coconut Flour, and Bob’s Red Mill Flaxseed Meal to coat the chicken. You’ll still get crispy chicken without the added carbs.

How to Make Sesame Chicken in the Air Fryer

Chicken

Preheat the air fryer to 400F for at least five minutes.
Toss the chicken with the beaten egg.
Dip the chicken in the cornstarch, making sure to coat each piece evenly on all sides.
Place the chicken in a single layer in the air fryer.
Spritz with oil to help make it crunchy.
Cook the chicken at 400F for 20-25 minutes, or until your desired crispness and the internal temperature reaches 165F on an instant-read thermometer.
Set the chicken aside while you make the sauce.

How to Make Homemade Sesame Sauce

Combine the soy sauce, sesame oil, lime juice, cornstarch, and sesame seeds in a small saucepan.
Cook on medium-high heat until the sauce thickens slightly– about 4-5 minutes.
Transfer the sauce to a large bowl with the cooked chicken. Toss to combine.
Serve over rice, garnished with green onions and/or parsley.

How to prevent sticking in the air fryer

Sticking can often happen when using an air fryer. I understand that most would think to add non-stick spray to the basket to prevent this. I strongly encourage you to not do that.

Non-stick spray leaves a coating that won’t come off, even when washed. Over time – this will build up and cause smoking when you use our air fryer.

I also do not recommend putting down a sheet of foil. The idea behind air frying is to allow the air to circulate around the food.

This is why the basket or tray has holes in it. If you put foil down – this prevents the air from reaching all of the areas it needs to in order for it to cook properly.

Instead – I recommend spraying the basket with olive oil using this spray bottle. You can line the air fryer with perforated parchment paper.

Or you can use one of these really great silicone liners that still allow for airflow but are reusable and easily cleanable.

What air fryer do you use?

We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.

But the more I used the air fryer I realized I really wanted a digital screen. It wasn’t any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.

Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.

But I when I started working on my second air fryer book, I wanted to change things up. I picked up this LARGE air fryer that has been wonderful. It has Touch Screen Presets plus it is XL Family Size, which is great!

If you love this recipe – You might also love my air frying cookbook too!

The Essential Air Fryer Cookbook for Two also makes everything fast and easy. Most recipes take 30 minutes or less and they’re designed with simple prep and minimal clean-up in mind. Nutritional information, serving size descriptions, and recipes for vegetarians, vegans, and gluten-free are also included. There’s so much to savor.

Perfectly Portioned Recipes for Healthier Fried Favorites

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If you love this easy sesame chicken recipe made in the air fryer, you’re going to love these other air fryer recipes too. Please click each link below to find the easy, printable recipe!

Air Fryer Honey Mustard Chicken Thighs

Air Fryer Honey Mustard Chicken Thighs are the perfect light dinner for summer. Served with a side salad, it is easy to make and super simple to clean up. The chicken is crispy on the outside and moist on the inside – making it a family favorite.

Air Fryer Crab Rangoon

Air Fryer Crab Rangoon is a delicious twist on the original fried version! These are air fried, so they're lighter and healthier, but just as tasty as the traditional recipe you know and love. Perfect appetizer for holidays and game day!

Air Fryer Creamy Garlic Chicken

Air Fryer Creamy Garlic Chicken is a crispy, tender, chicken dish made with a flavorful creamy garlic sauce. Quick and delicious dinner in about 30 minutes.

Air Fryer Cod

This easy Air Fryer Cod recipe is a quick fish dinner with just 5 min of prep. Made with garlic, paprika & lemon keeping it light and healthy.

Air Fryer Lemon Pepper Wings

Air Fryer Lemon Pepper Wings are crispy, juicy, and will leave you drooling for more. Perfect for game day or any get-together with friends and family!

Air Fryer Chicken Fajitas

Air Fryer Chicken Fajitas are an easy dinner recipe, ready to enjoy in less than 30 min. Perfect for busy weeknights or even Cinco de Mayo!

Air Fryer Coconut Shrimp

Air Fryer Coconut Shrimp, made with panko crumbs so they’re deliciously crunchy. Great as an appetizer on game day or a quick 15-minute meal!

Chili Lime Chicken – Air Fryer

Easy Chili Lime Chicken made in the air fryer is quick to make! A juicy, flavorful, crispy chicken dinner that’s ready in less than an hour.

Air Fryer Lemon Pepper Chicken

Air Fryer Lemon Pepper Chicken is a quick & easy chicken dinner recipe that takes only 30 minutes. You can’t beat the convenience of dinner in the air fryer.

Air Fryer Lemon Pepper Chicken dinner recipe

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Sesame Chicken Recipe – Air Fryer

This Sesame Chicken Recipe made in the Air Fryer is crispy, juicy, and perfectly seasoned. It’s the perfect weeknight meal when short on time.

Prep Time10

Cook Time20

Total Time30

Course: dinner, Main Course

Cuisine: Asian, Chinese

Keyword: air fried, air fryer, chicken, sesame

Servings:

Equipment

1 Air Fryer

Ingredients

Chicken

1 pound boneless skinless chicken breasts cut into 1” cubes
2 eggs beaten
1 cup cornstarch

Sesame Sauce

½ cup soy sauce
2 tablespoons toasted sesame oil
1 tablespoon lime juice
1 teaspoon cornstarch
1 teaspoon sesame seeds
green onion and parsley for garnish

Instructions

Chicken

Preheat the air fryer to 400F for at least five minutes.
Toss the chicken with the beaten egg.
Dip the chicken in the cornstarch, making sure to coat each piece evenly on all sides.
Place the chicken in a single layer in the air fryer.
Spritz with oil to help make it crunchy.
Cook the chicken at 400F for 20-25 minutes, or until your desired crispness and the internal temperature reaches 165F on an instant read thermometer.
Set the chicken aside while you make the sauce.

Sesame Sauce

Combine the soy sauce, sesame oil, lime juice, cornstarch, and sesame seeds in a small saucepan.
Cook on medium-high heat until the sauce thickens slightly– about 4-5 minutes.
Transfer the sauce to a large bowl with the cooked chicken. Toss to combine.
Serve over rice, garnished with green onions and/or parsley.

Notes

If you don’t have cornstarch, flour can be substituted.
For a bit of heat, add sriracha to the sesame sauce before cooking.

Chicken Caesar Salad

Chicken Caesar salad is a popular recipe that is easy to make and ready in 5 minutes. It is a healthy and delicious main dish or side.

Many in my family are all about the salad when it comes to dinner. Well – if I’m being honest, they love it pretty much anytime after breakfast. So we make a variety of salads often around here.

One of our favorites is this Chicken Caesar Salad. It is so simple and easy to make with either ready-made ingredients or homemade versions too. I know you’ll love this as much as we do.

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Deviled Egg Potato Salad

This deviled egg potato salad recipe takes a southern potato salad recipe and upgrades it with the addition of hard-boiled eggs and plenty of Dijon mustard to impart deviled egg-style flavor into the classic potato salad.

With a combination of perfectly cooked potatoes, crisp celery, hard-boiled eggs, and a creamy mayonnaise dressing, this dish is packed full of flavor and texture. It’s one of my favorite summer side dishes.

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July 4th Rice Krispie Treats

By Kleinworth & Co 2 Comments

We all scream for these easy-to-make July 4th Rice Krispie Treats. The perfect treat to celebrate our nation’s independence with!

When it comes to summer holidays – the Patriotic ones are my absolute favorite. So I’m always looking for fun new ways to make all my recipes red, white, and blue.

These July 4th goodies are no exception. I was inspired while making my BEST Rice Krispie Treats Recipe one afternoon. I knew they would be super cute made into patriotic colors like this!

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If you are looking for a festive and delicious dessert to enjoy this 4th of July – look no further! These classic treats are easy to make, with just a few simple ingredients.

I know you will wow all your friends at your holiday celebration and these will be the first thing to disappear from the buffet table!

Here are some commonly asked questions

How to store Rice Krispie treats

These treats are best at room temperature. So I like to keep them in the pan that I press them into and then just pop the airtight lid on them.

If you use a metal baking pan – just a bit of foil or press-n-seal on the top works just fine. But I like this baking dish with the lid for ease. You can also wrap each bar individually in plastic wrap to keep as much air out as possible.

Can these be made with mini marshmallows?

Yes – you can make this recipe with any size of marshmallows – just be sure to check this marshmallow conversion table below to make sure you are keeping that ratio just perfect when making these bars.

Best Way to Cut Krispie Treats

When you make these krispie treats there are a few things to keep in mind when it is time to cut them. Here are some tips I have learned throughout the years.

Make sure to line the pan with the parchment – it allows you to lift the entire slab of treats out so you can cut them cleanly without the pan being in the way. Once they are sliced- you can always lift the parchment back up and pop them right back in the pan for storage.
Let them cool completely before cutting. If they are still warm they will fall apart once they are separated from each other.
Use a nice sharp knife to cut them OR I like to use a dough scraper because it’s nice and sturdy and does a great job.

Marshmallow Conversion Chart

1 jumbo marshmallow = 4 standard-size marshmallows = 1/2 cup mini-marshmallows
1 cup mini-marshmallows = 8 standard-size marshmallows = 1/2 cup marshmallow fluff
7 ounces of marshmallow creme = 1.5 cups marshmallow fluff
10 ounce bag of mini-marshmallows = 6 cups = 40 standard-size marshmallows
1 standard-size marshmallow = 14 mini-marshmallows
8 standard-size marshmallows = 1 cup
16 ounce bag of mini-marshmallows = 8.5 cups
16 ounce bag of standard-size marshmallows = 63 marshmallows

how to make July 4th Rice Krispie Treats

Ingredients for July 4th Rice Krispie Treats

marshmallows – divided into 3 bowls
puffed rice cereal – divided into 3 bowls
unsalted butter – divided into thirds
Red & blue food coloring

Don’t miss these other awesome NO-BAKE recipes to serve at your holiday celebration!

Can this recipe be cut in half?

You bet – if you only need a couple of the best rice Krispie treats – you can definitely cut this recipe in half. Super easy and then you aren’t committed to eating the whole pan.

Not at all judging – I would do it if I had them here right now. Not at all sorry. This really is the best rice Krispie treats recipe!

How to Make July 4th Rice Krispie Treats

Grease a 9×13 dish – set aside.
In a large saucepan, melt 3oz of butter then add 10oz of marshmallows, stirring until smooth.
Add in the red food coloring until the color is to your liking, then remove from heat.
Stir in the puffed rice cereal to the marshmallow mixture and mix until the cereal is fully coated.
Transfer the mixture into the prepared pan and press down until flat.
Repeat steps 1-3, but do not use the food coloring – leave the mixture the original color.
Transfer that cereal mixture onto the top of the red cereal mixture in the pan and press down until flat.
Repeat steps 1-3 again but using the blue food coloring.
Transfer that blue cereal mixture on top of the other two layers and press down until flat.
Allow the treats to firm up, then cut into squares (5×4).

how to make rice krispie treats in the microwave

Note – you will need to do these steps for each layer to make the colors.

Line a 9×13 pan with parchment – set aside.
Combine the marshmallows and butter in a large, microwave-safe bowl.
Heat in the microwave for 1½ to 2 minutes. The marshmallows will puff up quite a bit.
Stir until it becomes a nice, smooth consistency. If the marshmallows aren’t quite melted, you can cook for an additional 10-15 seconds.
Once smooth, stir in the cereal and salt. Stir well to coat all of the cereal evenly.
Spread it out into the prepared pan. Press into an even layer – you want to press semi-firmly but not so much that it makes them hard once they cool. Just enough to let them hold together but still be soft and chewy.

recipe tips & tricks

For the best possible results – follow these tips so you can make THE BEST KRISPIE TREATS EVER!

ALWAYS USE FRESH MARSHMALLOWS! Trust me on this – don’t take that old bag of sticky marshmallows from the back of the pantry. Stale marshmallows mean stale Krispie treats. If you want them soft and chewy – always use the freshest marshmallows.
USE REAL BUTTER – please don’t try to make this recipe with margarine. It just won’t turn out the same.
Don’t pack the treats too tightly in the pan – this will make them too dense. You want them to be just tight enough so they don’t fall apart but not crushed.
Don’t overcook the marshmallows – this will make them too firm once they cool.
Keep the treats in an airtight container once cooled. Try to keep the container as close to the size of the treats as possible. A container that is too large will allow for too much air to be in the container with the treats and make them dry out faster.
Dampen your hands with water before pressing the mixture into the pan – this will help to keep the marshmallow from sticking to your hands.
Try making them gluten-free by swapping out the ingredients with gluten-free options.

If you love this easy patriotic treat recipe, you’re going to love these other red, white and blue recipes too. Please click each link below to find the easy, printable recipe!

4th of July Cake

4th of July Cake is the perfect dessert to enjoy while celebrating Independence Day. This funfetti-style bundt cake is so easy and delicious!

4th of July Truffles

Celebrate with these delicious no-bake 4th of July Truffles. Easy to make with chocolate Oreo truffles and red white and blue chocolate!

Patriotic Pinwheel Cookies

Patriotic Pinwheel Cookies are the perfect dessert for the 4th of July, Memorial Day or just to celebrate all things red, white, and blue.

No-Bake Cheesecake Cups

No-Bake Cheesecake Cups are a quick dessert recipe perfect for any occasion. These ones are patriotic for the 4th of July! Definitely the BEST cheesecake in a jar- ever!

Patriotic M&M’s Cookie Bars

Patriotic M&M’s Cookie Bars are the perfect quick and easy treat to serve at all your Memorial Day, 4th of July or any patriotic holiday celebration.

Holiday treats - Patriotic M&M's Cookie Bars

Jello Jigglers Recipe

This Jello Jigglers Recipe is an easy dessert for all occasions. Prepare in any color to suit the holiday, like these for the 4th of July.

Red White & Blue Daiquiri

Red White & Blue Daiquiri is the perfect patriotic cocktail to serve at all your Memorial Day & 4th of July celebrations. This is a delicious rum mixed drink. Don’t miss the optional mocktail recipe so the kiddos aren’t left out.

4th of July Cupcakes

This year celebrate Independence Day with these deliciously adorable 4th of July Cupcakes with homemade candy melt sparklers! They are also great served for Memorial Day, Flag Day, and Labor Day!

Patriotic Cake Batter Dip

Kick off your holiday with a bang & serve this Patriotic Cake Batter Dip at your 4th of July celebration. Simple & easy to make, it’s absolutely perfect when paired with NILLA Wafers. YUM!

If you love this recipe for July 4th Rice Krispie Treats as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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5 from 1 vote

July 4th Rice Krispie Treats

We all scream for these easy-to-make July 4th Rice Krispie Treats. The perfect treat to celebrate our nation’s independence with!

Prep Time20

Rest/Cool30

Total Time50

Course: Dessert, Snack

Cuisine: American

Keyword: 4th of July, marshmallow, patriotic, rice krispie cereal, treats

Servings:

Ingredients

30 oz marshmallows divided into 3 bowls
18 cups puffed rice cereal divided into 3 bowls
9 oz unsalted butter divided into thirds
Red & blue food coloring

Instructions

Grease a 9×13 dish – set aside.
In a large saucepan, melt 3oz of butter then add 10oz of marshmallows, stirring until smooth.
Add in the red food coloring until the color is to your liking, then remove from heat.
Stir in the puffed rice cereal to the marshmallow mixture and mix until the cereal is fully coated.
Transfer the mixture into the prepared pan and press down until flat.
Repeat steps 1-3, but do not use the food coloring – leave the mixture the original color.
Transfer that cereal mixture onto the top of the red cereal mixture in the pan and press down until flat.
Repeat steps 1-3 again but using the blue food coloring.
Transfer that blue cereal mixture on top of the other two layers and press down until flat.
Allow the treats to firm up, then cut into squares (5×4).

Grilled Boneless Chicken Thighs

Add these delicious Grilled Boneless Chicken Thighs to your grilling menu for an easy, flavorful, and healthy dish the whole family loves.

Grilled boneless chicken thighs are a delicious and simple dish that is perfect for any occasion. These savory chicken thighs are perfect for bbq season, as they can be grilled to perfection on the grill or in the oven.

Whether you’re looking for a quick weeknight dinner or a flavorful main course for your next backyard barbecue, this grilled chicken is sure to satisfy. Simple to prepare and cook quickly, making this recipe an ideal choice for even the busiest of schedules.

Now – when it comes to making chicken on the grill – we almost always start with a chicken marinade. It really helps to make the chicken flavorful and oh so juicy too.

These boneless, skinless chicken thighs are no different. We love them for a quick and easy meal because they come together so quickly.

Just pop all the ingredients in the zip-top bag in the morning and then once the afternoon rolls around – it’s time to fire up the grill. These can be made on any type of grill – gas, charcoal, or pellet-style like a Traeger.

Here are some commonly asked questions

Can I use chicken breasts instead of chicken thighs?

Absolutely – you can use boneless, skinless chicken breasts instead of chicken thighs! The chicken breast tastes great when cooked on the grill. Increase the cooking time to about 20 minutes or until the juices run clear – make sure the internal temp of the chicken reaches 165 degrees before serving.

Why marinate chicken?

Marinating chicken is a quick and easy way to infuse all the flavors that make it juicy and flavorful. It helps to lock in the juices and make that chicken the best thing you have ever eaten before.

How long will it take to make the meal?

It won’t take very long to make the grilled chicken thighs. It’ll take about 10 minutes or less to prepare the marinade. You’ll need to let the chicken sit in the marinade for at least an hour – but we call for 8 hours. I like to prep in the morning and then it is ready by the time we want to make dinner.

Once your chicken sits in the marinade long enough, it’s only going to take a maximum of 10 minutes to cook it on the grill before it is cooked through.

How much marinade do I need per pound of chicken?

The general rule is about 1/2 of a cup of marinade for every 1-1.5 pounds of chicken. You can increase this recipe as needed depending on how much you are serving.

Remember though – you can’t reuse marinade for sanitary reasons. So be sure to make only what you will need and discard it once you have removed the chicken.

Do I need to poke holes in the chicken before marinating it?

I see a lot of people doing this because they believe that it will help the marinade soak into the pieces of chicken. But just as I discourage people from using a fork to flip meat and chicken on the grill (because it breaks the seer and allows the juices to leak out – causing a dry result) I am also going to discourage you from poking holes before marinating.

Doing so will dry the pieces out faster when they are cooking. All the juices you just infused by marinating will then leak out of all those holes while it cooks.

ingredients for marinated Chicken Thighs

Ingredients for Grilled Boneless Chicken Thighs

boneless skinless chicken thighs

Marinade

olive oil
brown sugar packed
rice wine vinegar
Worcestershire sauce
dijon mustard
onion powder
garlic powder
salt
black pepper

How to store leftover Grilled Boneless Chicken Thighs

Leftover Grilled Boneless Chicken Thighs can be stored in the fridge for up to four days in an airtight container. To reheat, simply heat them up in the oven or on the stove until warmed through.

How to Make Grilled Boneless Chicken Thighs

Combine the marinade ingredients (olive oil, brown sugar, rice wine vinegar, Worcestershire sauce, mustard, onion powder, garlic powder, salt, and pepper) into a medium bowl and whisk together.
Add the thighs to a large zip-top bag and pour in the marinade.
Seal the bag and shake to coat all around. Refrigerate for 8 hours, up to 24 hours.
After marinating, remove the chicken thighs from the refrigerator while you preheat your grill to 425° F.
Place the chicken thighs skin-side down on a hot grill and grill for 2-3 minutes until you get a good sear. Flip and sear the other side for another 2-3 minutes
Move the chicken to an unlit area of the grill (indirect heat) and cook until they reach an internal temperature of 165° F, flipping occasionally.
Remove from the grill and let rest for about 10 minutes before serving.
Store the leftovers in the refrigerator.

Can these chicken thighs be baked?

If you prefer to cook Grilled Boneless Chicken Thighs in the oven, simply preheat your oven to 400 degrees F and line a baking sheet with foil.

Coat the chicken thighs in oil or butter and lay them on the prepared baking sheet. Bake for 15-20 minutes, until cooked through and golden brown.

What to serve with grilled chicken thighs

The possibilities are endless when it comes to side dishes to pair with this chicken dinner. But here are a few of our favorites…

Products I love when making grilled chicken…

This chicken thigh recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made grilled chicken before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe.

If you love this easy grilling recipe, you’re going to love these other grilled recipes too. Please click each link below to find the easy, printable recipe!

Grilled Pizza Recipe

If you’ve never had pizza on the grill, check this out. Enjoy the traditional taste of your favorite food with the added flavor that comes from the grill with this delicious Grilled Pizza recipe. Instructions for both Gas Grill & Traeger.

Grilled Chicken Wings

Grilled Chicken Wings are a deliciously simple grilled chicken recipe to wow your crowd at your next bbq, party or summer gathering. Seriously SO GOOD & the perfect thing to enjoy on a weekend afternoon. This is summertime grilling at it’s finest!

Grilled Chicken Salad

Enjoy flavorful, juicy chicken on a bed of lettuce with your favorite dressing and extras with this Grilled Chicken Salad recipe. It’s easy to make and is the perfect meal to have for lunch or dinner.

Beef & Mushroom Kabobs

Easy Beef & Mushroom Kabobs that are perfect for a backyard BBQ. Serve them with Beaujolais & it’s the perfect way to entertain. An easy 30-minute dinner!

Grilled Pork Chops

Juicy marinated Grilled Pork Chops are a deliciously easy dinner. The recipe includes instructions for making on a gas grill or the Traeger.

Pellet Grill Chicken Wings

Break out your Traeger, these Pellet Grill Chicken Wings are out of this world. So easy to make, perfect for summer bbq’s, tailgating or any game day party.

Grilled Chicken & Bacon Pizza with Garlic Cream Sauce

Grilled Chicken & Bacon Pizza with Garlic Cream Sauce is the best homemade pizza recipe EVER! Better than any frozen, take & bake or delivery. WOW! AMAZING! Don’t miss my tip for quick & easy prep time too!

Grilled Hot Pastrami Sandwich

Summer grilling just got better with this Grilled Hot Pastrami Sandwich. Combining foil grilling & the love for a pastrami sandwich, it’s delicious & easy!

Grilled Chicken Skewers

Grilled Chicken Skewers are a fun & easy grilled chicken recipe that’s better than you find at the carnival. Seasoned to perfection & oh so delicious!

Pellet Grill Chicken Wings

More Great Chicken Recipes

Best Chicken Marinade

Grilled Chicken Wings

Coca Cola Chicken

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Grilled Boneless Chicken Thighs

Add these delicious Grilled Boneless Chicken Thighs to your grilling menu for an easy, flavorful, and healthy dish the whole family loves.

Prep Time15

Cook Time10

Marinating8

Total Time8 25

Course: dinner, Main Course

Cuisine: American

Keyword: chicken thighs, grilled, marinade

Servings:

Ingredients

8-10 boneless skinless chicken thighs

Marinade

½ cup olive oil
¼ cup brown sugar packed
2 tablespoons rice wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon dijon mustard
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon salt
½ teaspoon black pepper

Instructions

Combine the marinade ingredients (olive oil, brown sugar, rice wine vinegar, Worcestershire sauce, mustard, onion powder, garlic powder, salt and pepper) into a medium bowl and whisk together.
Add the thighs to a large zip-top bag and pour in the marinade.
Seal the bag and shake to coat all around. Refrigerate for 8 hours, up to 24 hours.
After marinating, remove the chicken thighs from the refrigerator while you preheat your grill to 425° F.
Place the chicken thighs skin side down on a hot grill and grill for 2-3 minutes until you get a good sear. Flip and sear the other side for another 2-3 minutes
Move the chicken to an unlit area of the grill (indirect heat) and cook until they reach an internal temperature of 165° F, flipping occasionally.
Remove from the grill and let rest for about 10 minutes before serving.
Store the leftovers in the refrigerator.

Notes

These are skinless – but you will start with the side that had the skin prior to processing.

Strawberry Donuts

Moist, delicious Strawberry Donuts are topped with a sweet pink and white glaze. Baked, not fried – so easy and ready in just 30 minutes.

Who doesn’t love donuts? Strawberry donuts are even better! These baked donuts are glazed with a delicious strawberry frosting. They’re perfect for a weekend breakfast or brunch.

Bonus – they are so simple to make, there’s no excuse to go to the donut shop anymore!

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When we lived in town it was so easy to run out and pick up donuts for breakfast on the weekends. It was even better when Uber Eats and Doordash became a thing – delivered and I didn’t even have to go anywhere.

But now that we are far out of town, it isn’t so easy. I have had to get back in the habit of making our own donuts. Fortunately, these baked donuts are ready in just 30 minutes – which is less time than it took to get in the car and go pick some up, even when we were in the city.

I know you’ll absolutely love them. They have that perfect sweet strawberry flavor – mmmmmm SO GOOD!

Here are some commonly asked questions

What is the best way to store leftover strawberry donuts?

I store them in an airtight container in the refrigerator for up to 4 days. This keeps the frosting from getting too gooey. You can also store them in a cardboard box or paper sack at room temperature just like you would the ones you get at the bakery.

The key is to avoid the airtight container at room temperature because it makes the glaze too moist and you have a big ol mess.

Can this recipe be cut in half?

Oh of course! If you only need 6 donuts instead of a dozen – this recipe reduces easily. But do keep in mind that you will have to use an egg product so you can measure out half of an egg.

Should I use salted or unsalted butter?

This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.

I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.

These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.

NOTES

To make these donuts strawberry flavored, we’re grinding up freeze-dried strawberries into a powder! Trust me, it’s easier than you think and it adds so much flavor!
Flour gives the donuts structure– make sure to measure using the spoon and level method.
Granulated sugar sweetens the donuts.
Baking powder helps the donuts rise so they become light and fluffy.
Milk adds moisture to the donuts so they aren’t too dry– I’m using whole milk for added richness.
I love the combination of vegetable oil and butter in the donuts– it keeps them moist and gives great flavor.
Egg helps bind the batter together.
Vanilla enhances the sweetness and flavor of the strawberries.

What is a baked doughnut?

Often called cake donuts, baked doughnuts are a variation of the traditional fried donut. Unlike their fried counterparts, baked doughnuts are made using an oven instead of a deep fryer. They are typically glazed or coated with delicious icing or frosting for extra flavor and sweetness.

Ingredients for Strawberry Donuts

Donuts

freeze-dried strawberries
all-purpose flour
granulated sugar
baking powder
whole milk
vegetable oil
butter – melted
large egg
pure vanilla extract

Glaze (optional)

confectioner’s sugar
milk

Can these be made with fresh strawberries?

I would say yes, but I have not given it a try. I would add between 1/2 to 1 cup of diced strawberries. Keep in mind that they will bake out their moisture, which could increase baking time.

This will most likely increase the volume of the batter – so you may need to make more than the 12 shown here.

How to Make Strawberry Donuts

Preheat the oven to 350F and grease your donut pans with nonstick baking spray or spritz with oil. Set aside.
Add the freeze-dried strawberries to a high-speed food processor or blender and pulse until they are a fine powder– about 45 seconds. Reserve 1 teaspoon of the strawberry powder for the glaze.
Add the remaining strawberry powder to a large bowl and whisk in the flour, sugar, and baking powder.
In a small bowl, whisk together the milk, vegetable oil, melted butter, egg, and vanilla.
Add the wet ingredients to the dry and mix just until combined– you don’t want to overmix.
Divide the batter between the wells of the donut pan, filling each one with about ⅓ cup of batter. I like to use a piping bag but you could do this with a spoon as well.
Bake for 16-18 minutes, or until a toothpick comes out clean.
Transfer the donuts to a wire rack and allow them to cool completely before frosting.
(Optional) Whisk together the confectioner’s sugar, milk, and the reserved teaspoon of the strawberry powder until smooth.
Dip the donuts in the frosting or spread the frosting over the top.
Store in an airtight container in the fridge for up to three days. Bring to room temperature before serving.

Where can I find freeze-dried strawberries?

Freeze-dried strawberries can be found in the baking aisle of most grocery stores. If you can’t find them there, check online. I like to get mine delivered as our smaller stores here in rural Idaho don’t always have them.

Can I freeze these strawberry donuts?

You bet! These donuts freeze best before they have been glazed as the glaze can get soggy in the moist air of the freezer. Be sure to freeze in a single layer on a plate or baking sheet. Once frozen, you can transfer them to a ziptop bag or another airtight container for long term storage. Thaw in the fridge overnight and glaze before serving.

What to serve with strawberry donuts?

We are often just enjoying these with our morning coffee. However – there are those times when we make these for a holiday or when we have company over, which means we do a full spread. Here are some of our favorite recipes we pair with these donuts.

Products I love when making this baked donut recipe…

This tasty breakfast recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade donuts before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this morning recipe. (you can also SHOP MY FAVORITES in my store)

If you love this easy strawberry donut recipe, you’re going to love these other donut recipes too. Please click each link below to find the easy, printable recipe!

Apple Cider Donut Holes

Apple Cider Donut Holes are an easy breakfast recipe made with a simple apple cider batter and baked in a mini muffin tin, then rolled in a cinnamon and sugar coating. They are positively scrumptious!

Pumpkin Butter Donuts

Pumpkin Butter Donuts, an easy baked mini donut recipe with homemade pumpkin butter. Makes a delicious treat with your morning coffee or an afternoon snack.

Air Fryer Maple Glazed Donuts

Air Fryer Maple Glazed Donuts are a quick & easy breakfast recipe that’s ready in just 15 min. Great for weekends, check out the other glaze flavors too.

Banana Oat Donuts

Banana Oat Donuts are a simple and easy breakfast recipe that can be made with a handy mini donut maker or just baked in the oven. So delicious!

Blueberry Pie Donuts

Baked Churro Donuts

Baked Churro Donuts are an easy homemade donut recipe. Coated in cinnamon & sugar they taste just like the churros you get at Disneyland. Delicious!

Oreo Cake Mix Donuts

Oreo Cake Mix Donuts, Moist & light milk chocolate donuts made simply from cake mix & topped with a cream glaze & crumbled Oreo Cookies. Great Breakfast!

Banana Coconut Donuts Recipe

Banana Coconut Donuts are an easy mini donut recipe made with ripe bananas & coated with a sweet sugar glaze & loaded with coconut on top for breakfast.

If you love this recipe for homemade strawberry donuts as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Strawberry Donuts

Moist, delicious Strawberry Donuts are topped with a sweet pink and white glaze. Baked, not fried – so easy and ready in just 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Keyword: donut, strawberry

Servings: donuts

Ingredients

Donuts

1 ounce freeze dried strawberries
1 ½ cups all purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ cup whole milk
⅓ cup vegetable oil
3 tablespoons butter melted
1 large egg
1 teaspoon pure vanilla extract

Glaze (optional)

1 cup confectioner’s sugar
2 tablespoons milk

Instructions

Preheat the oven to 350F and grease your donut pans with nonstick baking spray or spritz with oil. Set aside.
Add the freeze-dried strawberries to a high speed food processor or blender and pulse until they are a fine powder– about 45 seconds. Reserve 1 teaspoon of the strawberry powder for the glaze.
Add the remaining strawberry powder to a large bowl and whisk in the flour, sugar, and baking powder.
In a small bowl, whisk together the milk, vegetable oil, melted butter, egg, and vanilla.
Add the wet ingredients to the dry and mix just until combined– you don’t want to overmix.
Divide the batter between the wells of the donut pan, filling each one with about ⅓ cup of batter. I like to use a piping bag but you could do this with a spoon as well.
Bake for 16-18 minutes, or until a toothpick comes out clean.
Transfer the donuts to a wire rack and allow them to cool completely before frosting.
(Optional) Whisk together the confectioner's sugar, milk, and the reserved teaspoon of the strawberry powder until smooth.
Dip the donuts in the frosting or spread the frosting over the top.
Store in an airtight container in the fridge for up to three days. Bring to room temperature before serving.

Macaroni Salad

Macaroni Salad is a family favorite with an irresistible combination of crunchy, salty, and tangy flavors. We love it for picnics and potlucks!

When the warm weather comes around all I can think about is having our meals outside. We have a good 6 months of snow on the ground up here in Northern Idaho.

Once it thaws, I’m looking for any excuse to get outside, and dining out on the back deck is one of my favorite things to do. We fire up the grill as often as possible and serve super easy side dishes like this pasta salad. Everyone loves it!

This recipe is a classic. For as long as I can remember, my grandmother would have this alongside all of the other awesome BBQ recipes. I honestly can’t remember a summer holiday or gathering where this wasn’t present.

It’s popular because it’s simple and easy to make, it stores well for several days and everyone loves it. You can’t go wrong bringing this to your next potluck.

Here are some commonly asked questions

What is macaroni salad?

Macaroni salad is a popular side dish that typically consists of cooked macaroni, mayonnaise, and other ingredients such as onions, celery, or green peppers. It is most often served at barbecues or picnics as a delicious and filling addition to the main meal.

What to serve with macaroni salad

The possibilities are endless when it comes to what you can pair this side dish with. But since we typically make this to pair with grilled dinner items – here is a list of some of our favorite BBQ dinners you can make with this salad.

How long does macaroni salad last?

Macaroni salad is best enjoyed fresh, but it will keep in the fridge for up to a week. Be sure to store it in an airtight container to prevent it from drying out or absorbing the flavors of other foods in your fridge.

How can I customize my macaroni salad?

There are many ways to customize your macaroni salad depending on your tastes and preferences. You can add in different herbs, spices, or other ingredients such as shredded cheese, bacon, or sun-dried tomatoes. You can also use different types of pasta noodles, such as spiral or elbow macaroni.

What does Macaroni salad taste like?

Macaroni salad has a creamy, mayonnaise-based dressing that is often flavored with onions, celery, or green peppers. The pasta noodles are usually tender and slightly chewy. Some versions of the dish also contain shredded cheese, bacon, or sun-dried tomatoes.

Ingredients in Macaroni Salad

elbow macaroni
celery – finely diced
green bell pepper – finely diced
red bell pepper – finely diced
red onion – finely diced
hard-boiled eggs – chopped

Dressing

mayonnaise
Dijon mustard
red wine vinegar
pickle juice
granulated sugar
salt and pepper to taste

Can this be made with another type of noodle?

Yes, you can make this using any small noodle shape. We have made it using bowties (or farfalle), cavatappi, penne, fusilli, conchiglie, ditalini, anelli. I must say that I prefer the stronger noodles for this salad recipe so they don’t fall apart with all the mixing.

Also keep in mind that once you change the type of noodle, it is no longer technically a macaroni salad. But it will still taste the same.

Macaroni Salad Recipe

Cook and drain the pasta according to the instructions on the box, and rinse in cold water.
While the pasta is cooking, chop the vegetables and eggs.
Add the pasta, cut vegetables, and eggs to a large bowl, and stir to combine.
In a medium bowl, mix the mayo, mustard, red wine vinegar, pickle juice, sugar, salt, and pepper for the dressing.
Pour the dressing over the salad and toss to combine.
Cover the bowl with plastic wrap and place it in the refrigerator to chill for at least 1 hour before serving.
Store the leftovers in the refrigerator in an airtight container.

How much macaroni salad for 20?

A serving of macaroni salad is 1/2 cup or 3.5 oz when served with other foods in the same setting. So for 20 people, you would need to have at least 10 cups of prepared pasta salad to have enough for the crowd. If you have more than 20 people, just divide the number of people in half to get the number of cups you will need to have once it is prepared.

Can macaroni salad be made the day before?

Since this recipe needs time to chill in the fridge before serving, that makes it the perfect dish to make ahead of time. We like to prepare as much as possible the day before when we are having a larger party. It really saves sanity when it comes to prep. This recipe can be made the night before and kept refrigerated until ready to serve the next day.

Can macaroni salad be frozen?

This salad may be frozen. The dressing should be kept separate from the pasta. However, if you’ve already combined them, store them in a resealable freezer bag for up to four months. To thaw, leave it in the fridge overnight.

Products I love when making Macaroni Salad…

This recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a recipe like this before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious recipe. (you can also SHOP MY FAVORITES in my store)

If you love this easy side dish recipe, you’re going to love these other great side dishes too. Please click each link below to find the easy, printable recipe!

Instant Pot Baked Beans

Break out the pressure cooker, these Instant Pot Baked Beans are the most delicious dinner side dish. So easy, no pre-soaking required!

Air Fryer Potato Chips

Air Fryer Potato Chips are a great way to enjoy your favorite snack. The air fryer allows you to make chips in a healthy, fast, and easy way.

Green Pea Salad

A perfect spring side dish! Green Pea Salad with cheddar cheese and bacon, tossed in a creamy sauce made with mayo, sour cream, and more.

Three Bean Salad

Three Bean Salad is a classic, easy-to-make dish. It’s the perfect side dish with grilled chicken or pork and packs up nicely for picnics.

Sea Salt Garlic Corn

Sea Salt Garlic Corn is a delicious twist to the classic BBQ side dish. This corn on the cob recipe will keep them coming back for more all summer long.

Veggie Dip Recipe

This Veggie Dip Recipe is simple to make with just 4 ingredients & 5 min of prep. Great appetizer or snack for game day, holidays & parties!

Easy Fruit Salad

Easy Fruit Salad is a healthy and delicious breakfast or when served as a side dish at a potluck, backyard BBQ, or pool party. So good!

Greek Feta Chicken Pasta Salad

Greek Feta Chicken Pasta Salad, an easy to make side dish that is perfect for backyard bbq’s, tailgating, parties & so much more. It’s the all-purpose dish!

German Potato Salad Recipe

German Potato Salad Recipe is the perfect pairing to every BBQ favorite. Spicy, tangy & delicious. It’s the recipe to bring to all your parties & potlucks.

More Great Side Salad Recipes

The Best Egg Salad

Macaroni Salad

Bacon Ranch Potato Salad

Deviled Egg Potato Salad

If you love this recipe for homemade macaroni salad as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Macaroni Salad

Macaroni Salad is a family favorite with an irresistible combination of crunchy, salty, and tangy flavors. We love it for picnics and potlucks!

Prep Time15

Cook Time20

Chill1

Total Time1 35

Course: Salad, Side Dish

Cuisine: American

Keyword: macaroni, salad

Servings:

Ingredients

16 oz elbow macaroni
4 stalks celery finely diced
1 green bell pepper finely diced
1 red bell pepper finely diced
½ cup red onion finely diced
2 hard boiled eggs chopped

Dressing

½ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
½ teaspoon pickle juice more to taste
2 teaspoons granulated sugar
Salt and pepper to taste

Instructions

Cook and drain the pasta according to the instructions on the box, rinse in cold water.
While the pasta is cooking, chop the vegetables and eggs.
Add the pasta, cut vegetables and eggs to a large bowl, stir to combine.
In a medium bowl, mix the mayo, mustard, red wine vinegar, pickle juice, sugar, salt and pepper for the dressing.
Pour the dressing over the salad and toss to combine.
Cover the bowl with plastic wrap and place it in the refrigerator to chill for at least 1 hour before serving.
Store the leftovers in the refrigerator in an airtight container.

Homemade Churros

This Homemade Churros recipe, the iconic Spanish delicacy, is crispy on the outside and melt-in-your-mouth delicious on the inside. Our quick and easy churros recipe is perfect for a sweet treat!

Churros are a type of fried-dough pastry—predominantly choux—based snack. Churros are popular in Spain, Portugal, France, the Philippines, Ibero-America, and North Africa.

Here in America are quite popular at theme parks, fairs, and carnivals. But despite their Spanish (not Mexican) roots, they are also traditionally served here for Cinco de Mayo celebrations.

I honestly think that we Americans love churros so much that we just look for any excuse to make and/or enjoy them. We don’t need a specific holiday or event – but we certainly welcome it if they are available.

I know that I will order them whenever they are on the menu wherever we are dining at. But I also love that I can make them at home – so perfectly warm and delicious with that cinnamon and sugar coating.

I know you’ll love them as much as we do.

churros recipe

Here are some commonly asked questions

About Churros

In Spain, churros are traditionally eaten for breakfast dipped in hot chocolate. Churros are generally prisms or twisted shapes, and they are sometimes called “Spanish doughnuts” in English. Churros are made from choux pastry dough, and there are two types of churros, wet and dry. The wet dough is used for softer churros, and the dry dough is used for crunchier churros.

Churros are fried until they are golden-brown in color, and then they are sprinkled with sugar. Cinnamon sugar is the most popular type of sugar to use, but some people also like to use plain sugar, chocolate sugar, or confectioner’s sugar.

What is the difference between wet and dry churro dough?

Wet dough is used for softer churros, while the dry dough is used for crunchier churros.

Can churros be served with anything else besides sugar?

Yes – they can also be served with a chocolate sauce, dulce de leche, or caramel. But we also like to dip them in these great recipes too…

Tips for Perfect Churros Every Time

Serve the churros immediately. Nothing beats a freshly made warm churro.
Use an instant-read thermometer for the oil.
The oil should be about 325°F when you start frying the churros; otherwise, they will come out mushy. You can save time by having a thermometer on hand to check the temperature of the oil as it heats up (so you can adjust the heat if necessary).
Because it will take time for the oil to come up to temperature, preheat it while you prepare the batter.
Use a closed star piping tip (one with rounded off edges), which gives the churros more defined edges. This means the exterior is crispier and the churro design looks traditional.

Ingredients to Make Churros

Water adds moisture to the churros to create a soft and chewy dough.
Butter adds richness and fat to the churros.
Sugar adds sweetness– brown sugar is a delicious substitute as well.
Flour gives the churros structure. Make sure to measure using the scoop and level technique.
Vanilla enhances the sweetness of the churros.
Cinnamon adds a bit of spice and warmth to the dough

How to Store Churros

To Store: It’s best to serve homemade churros right away while they’re still warm and crispy, just like with any deep-fried food. When you have any leftovers, make sure they’ve cooled completely before storing them in a paper sack. They’ll keep for up to two days at room temperature. I found that airtight containers cause them to become too moist – which is why I like the paper bag – it allows just enough air to keep them from getting ruined.
To Freeze: You can also freeze them by laying them on a baking sheet and freezing them until hard, then transferring them to a freezer-safe plastic bag. They’ll keep for up to one month in the freezer.
To Reheat: Place them in a single layer on a baking sheet and toast for about 10 minutes in a 400-degree oven. Allow them to defrost before eating if frozen.
Make-Ahead: Cover the dough with plastic wrap and chill it for up to 1 day. Bring it back to room temperature before frying.

How to Make Churros

Classic Stovetop Method

Fill a large, high-sided pot with 2” of vegetable oil and heat it to 365F while you make the churro batter.
In a small saucepan set over medium heat, add in the water, butter, and granulated sugar. Bring the mixture to a boil and stir until the butter has melted and the sugar has dissolved.
Remove the pan from the heat and add the flour, vanilla, and cinnamon. Stir until fully combined.
Set the mixture aside to cool for 5 minutes.
Next, add the egg and mix to combine.
Transfer the mixture to a piping bag fitted with a star tip (no bigger than a 1/2″).
Very carefully, pipe the churros directly into the oil and use sharp scissors to cut the dough.
Fry for 1-2 minutes, or until golden brown.
Remove from the oil and toss the warm churros in the cinnamon-sugar mixture immediately after removing from the oil to coat. Repeat with the remaining churros.

How to Make Churros in the Air Fryer

Create the coating mixture – set aside.
Follow the steps for the classic churros up to step 6.
Pipe the dough out onto a parchment or silicone-lined baking sheet.
Place the piped dough into the freezer for about 15 minutes or until firm enough to pick up without them changing shape.
Once they are firm, preheat the air fryer to 375 degrees.
Transfer the frozen dough into the preheated basket.
Spray lightly with cooking oil.
Cook 10-12 minutes or until golden brown on the outside and cooked through. They should be crispy.
Dredge in the cinnamon/sugar mixture immediately after removing from the air fryer – while they are still warm.
Serve immediately.

Can I make this recipe into regular-sized churros?

Absolutely. Just make the dough the same way & use this larger, open star tip & cook them a lot slower. The outside will burn before the insides are cooked because of the size if you don’t go low & slow. Which is why we really love these bites instead.

What do I need to make homemade churros?

To make churros – you will need a pastry bag, pastry tip & of course your large bowl for mixing the dough, saucepan, large-shallow stockpot or dutch oven & strainer.

If you love this easy Homemade Churros recipe, you’re going to love these other churro-inspired treats too. Please click each link below to find the easy, printable recipe!

Air Fryer Churro Cannoli

Air Fryer Churro Cannoli is everything you love about traditional cannoli, but easier when air fried! These are coated in cinnamon and sugar, making them similar to a cartocci, but they keep their small cannoli size. Positively delicious!

Churro Bites ~ Disneyland Inspired Recipe

Churro Bites are a Disneyland Inspired treat that will take you right back to the park. Crunchy on the outside, soft inside, it’s cinnamon & sugar goodness.

Churro Bites ~ Disneyland Copycat Recipe www.kleinworthco.com

Easy Churro Waffles

Easy Churro Waffles are an easy breakfast recipe for serious cinnamon lovers. If you love churros, you’ll want to start every day with these churro waffles.

Air Fryer Angel Food Cake Churro Bites

Air Fryer Angel Food Cake Churro Bites made from soft & chewy angel food cake & smothered in cinnamon & sugar. Tastes just like your favorite churros.

Air Fryer Angel Food Cake Churro Bites Dessert Recipe

Baked Churro Donuts

Baked Churro Donuts are an easy homemade donut recipe. Coated in cinnamon & sugar they taste just like the churros you get at Disneyland. Delicious!

Easy Churro Funnel Cake

Easy Churro Funnel Cake is the perfect blend of carnival & theme park food & awesome Cinco de Mayo dessert recipes. You can’t go wrong with cinnamon treats!

Easy Cruffin Recipe

This Easy Cruffin Recipe is a cross between a croissant & a muffin. Made with puff pastry OR crescent roll dough & coated in cinnamon & sugar. Taste & texture similar to churros & positively heavenly.

Cinnamon Cookies Recipe

Fall is a favorite time of year because cinnamon smells so good when it’s being baked, which is why these Cinnamon Cookies are always a hit!

Cinnamon Honey Butter

This recipe for Cinnamon Honey Butter is sweet and creamy with the perfect amount of cinnamon and even better than the Texas Roadhouse version. Soft and spreadable and ready in 5 minutes! SO GOOD!

Air Fryer Angel Food Cake Churro Bites

More Churro-Inspired Treats

Churro Cheesecake Bars

Baked Churro Donuts

Churro Bars

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Churros Recipe

This Churros recipe, an iconic Spanish delicacy, crispy on the outside and melt-in-your-mouth delicious on the inside. A perfect sweet treat!

Prep Time15

Cook Time20

Total Time35

Course: Dessert, Snack

Cuisine: Spanish

Keyword: churro, cinnamon, sugar

Servings: churros

Ingredients

Coating

½ cup granulated sugar
1 teaspoon ground cinnamon

Churros

½ cup water
4 tablespoons butter
2 tablespoons granulated sugar
½ cup all-purpose flour
1 teaspoon pure vanilla extract
¼ teaspoon ground cinnamon
1 large egg
Vegetable Oil for frying

Instructions

Coating

For the classic churro coating, combine the granulated sugar and ground cinnamon in a small bowl. Mix. Set aside.

Churros – Classic Stovetop Method

Fill a large, high sided pot with 2” of vegetable oil and heat it to 365F while you make the churro batter.
In a small saucepan set over medium heat, add in the water, butter, and granulated sugar. Bring the mixture to a boil and stir until the butter has melted and the sugar has dissolved.
Remove the pan from the heat and add the flour, vanilla, and cinnamon. Stir until fully combined.
Set the mixture aside to cool for 5 minutes.
Next, add the egg and mix to combine.
Transfer the mixture to a piping bag fitted with a star tip (no bigger than a 1/2″).
Very carefully, pipe the churros directly into the oil and use sharp scissors to cut the dough.
Fry for 1-2 minutes, or until golden brown.
Remove from the oil and toss the warm churros in the cinnamon sugar mixture immediately after removing from the oil to coat. Repeat with the remaining churros.

Air Fryer Method

Create the coating mixture – set aside.
Follow the steps for the classic churros up to step 6.
Pipe the dough out onto a parchment or silicone lined baking sheet.
Place the piped dough into the freezer for about 15 minutes or until firm enough to pick up without them changing shape.
Once they are firm, preheat the air fryer to 375 degrees.
Transfer the frozen dough into the preheated basket.
Spray lightly with cooking oil.
Cook 10-12 minutes or until golden brown on the outside and cooked through. They should be crispy.
Dredge in the cinnamon/sugar mixture immediately after removing from the air fryer – while they are still warm.
Serve immediately.

Notes

Churros are best enjoyed on the day they are made– I don’t recommend storing them as they tend to become soggy. But if you can’t enjoy them at the time you make them, it is best to store them in a paper bag at room temperature so they stay somewhat crispy. Please don’t refrigerate.

Tequila Sunrise Jello Shots

Got a party coming up? These Tequila Sunrise Jello Shots are the perfect way to celebrate Cinco de Mayo or any other type of fiesta.

Tequila Sunrise Jello Shots are always a fun treat for the adults at any party! This festive cocktail is made with tequila, orange juice, and grenadine, turned into jello is a crowd-pleaser.

Jello shots are always a hit, and these Tequila Sunrise Jello Shots are no exception. These really are the best jello shots you’ll ever make and a really easy recipe too!

**Don’t miss our Blue Hawaiian Jello Shots!

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I’m always looking for fun new ideas to make when it comes to our warm weather gatherings. My mom and mother-in-law both loved to make fun recipes to wow their friends and this one is no different.

These will have everyone at your next summer party, BBQ, or holiday happy. They are so much better than a regular cocktail – no spills and portion control is so much easier too.

Jello Shots Tequila

Here are some commonly asked questions

Can these be made with another type of alcohol?

Yep – you can use plain vodka, rum, or any other type of alcohol instead. Keep in mind that it will no longer be a spin-off of the classic drink recipe. But the recipe will still work.

Can I increase the alcohol?

Unfortunately not. You’ll need to keep the alcohol measurement the same – these won’t set and solidify if the ratios are off.

Where can I find the cups for jello shots?

Sometimes you can find them at places like Walmart or the dollar store. But since we live very rural and have mostly mom & pop places around here – I order mine online from Amazon. I have a link towards the bottom of the post to the ones I like.

Can jello shots be frozen?

Gelatin is the most important component of jello. Gelatin doesn’t freeze well and, if you put solid jello shots in the freezer, the gelatin may expand and destroy their form and texture. The chemical structure of gelatin is disrupted when it is frozen, causing it to crystallize and grow.

Ingredients for Tequila Sunrise Jello Shots

red Jell-O
unflavored gelatin
orange juice
tequila
boiling water
cold water
whipped cream – optional
maraschino cherries – optional

How do you take jello shots?

If you’re using the style of cups shown, run your finger around the outer edge of the shot and then shake the Jell-O into your mouth – out of the cup.

How to Make Tequila Sunrise Jello Shots

Combine the red jello and 1 cup boiling water, in a medium mixing bowl, and mix until the jello has dissolved.
Add the cold water and stir.
Using the injector, fill each shot cup about ¼ of the way full.
Place in the fridge for an hour or until set.
Add the orange juice to a medium mixing bowl and sprinkle the unflavored gelatin over the top of it. You may need to gently help the gelatin powder all get wet to start the process.
Leave the mixture set until the gelatin has dissolved and looks no longer clumpy.
Add in the half cup boiling water and stir until the gelatin has dissolved.
Add the tequila and stir.
Using the injector, fill the shot cups until they’re about ¾ of the way full.
Place in the fridge for 1.5 hours or until set.
Top with whipped cream and a cherry, if desired, and enjoy!

What to do if jello shots don’t set

If you use too much alcohol and not enough water, the jello shots won’t solidify correctly.

To fix – heat the liquid. The blooming of gelatin crystals will be enhanced by the heating process. You may also thicken the jello that isn’t setting by reheating it. If required, you can also add more bloomed gelatin while heating it up.

Why are jello shots popular?

There are a few reasons why jello shots are popular. For one, they’re usually pretty cheap to make. They’re also pretty easy to make and can be made in all kinds of flavors. And lastly, they taste good and people tend to like the way they feel after drinking them.

What is the best tequila for Tequila Sunrise Jello Shots?

The best tequila for Tequila Sunrise Jello Shots is a reposado tequila. Reposado tequilas are aged for at least two months, and up to one year, in oak barrels.

This aging process gives reposado tequilas their smooth, mellow flavor, which pairs perfectly with the sweetness of the orange juice and grenadine in Tequila Sunrise Jello Shots.

Do Tequila Sunrise Jello Shots need to be refrigerated?

Yes, Tequila Sunrise Jello Shots need to be refrigerated. Jello shots are made with gelatin, which needs to be kept cold in order to set properly.

Notes

Do not add hot water to the unflavored gelatin powder before it’s dissolved in cold water. You’ll make it clumpy and stringy. It’s salvageable, but definitely not as easy to use or as nice looking.
If you want to make the red layer alcoholic, swap out half a cup of the cold water for more tequila.
Do not go beyond half a cup of alcohol per jello layer or you chance the layer not setting up.
I like using Sunny D for the orange juice as it’s just a better/sweeter flavor. It really rounds out the flavor of the shot well. However, because Sunny D will make it sweeter, stick with your usual orange juice if you don’t want that.
I would skip using an orange juice that has pulp. It’s not very pleasant in a shot, texture-wise or aesthetically. However, it’s totally up to you!
I like using the injector because it’s quicker and easier. However, I’ve been able to use a pourable measuring cup and make it out with little mess as well.
Only add garnishes right before serving or within a couple of hours of serving. Garnishes have a tendency to get gross sitting in the fridge for long periods.
Store without garnishes, with lids on, for up to 2 weeks. Do not freeze.

Can I make Tequila Sunrise Jello Shots gluten-free?

Yes, you can make Tequila Sunrise Jello Shots gluten-free by using gluten-free tequila.

Is it possible to get intoxicated off jello shots?

Depending on how tolerant you are to alcohol and how many you have – yes, you can become intoxicated eventually. The fact is that while there is a strong alcohol taste to each shot, there really isn’t that much in each shot at all. 1 drink is equivalent to approximately 4 jello shots.

Are Tequila Sunrise Jello Shots suitable for Vegans/Vegetarians?

Tequila Sunrise Jello Shots are not suitable for Vegans or Vegetarians, as they contain gelatin, which is derived from pork.

Don’t miss these other awesome Jello Shots & Pudding Shots

Products I love when making these Jell-O shots…

This Jell-O shot recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made Jell-o shots before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this fun adult treat recipe. (you can also SHOP MY FAVORITES in my store)

If you love this easy Jell-O shot recipe, you’re going to love these other Jell-O treats too. Please click each link below to find the easy, printable recipe!

Easter Jell-O Shots

These Easter Jell-O Shots are bright and festive. They are a delicious spring treat for the adults while the kids are enjoying the egg hunt.

Jello Jigglers Recipe

This Jello Jigglers Recipe is an easy dessert for all occasions. Prepare in any color to suit the holiday, like these for the 4th of July.

Strawberry Jello Salad

Strawberry Jello Salad is a classic side dish passed down through the generations. Simple to make with just 5 ingredients, just mix & serve.

Jello Poke Cake

This green Jello Poke Cake is a fun and easy dessert for spring holidays like St. Patrick’s Day and Easter! Bright, cheery, and delicious!

Valentine Layered Jello Recipe

Valentine Layered Jello Recipe is simple to make! Share this dessert with your sweetie & the kids love it too. Customize for any holiday!

Blue Raspberry Jello Cups for Kids {Tropical Turtle Beach}

Blue Raspberry Jello Cups for Kids {Tropical Turtle Beach} are a fun treat for a tropical party, Hawaiian luau, or a summer pool party. They are easy to make and so cute too!

Blue Hawaiian Jello Shots

Blue Hawaiian Jello Shots are the perfect summer party treat! These boozy bites are sure to be a hit with your adult guests.

50 Best Jell-O Shot Recipes

If you love this recipe for Tequila Sunrise Jello Shots as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Be sure to follow me on my social media, so you never miss a post!

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Tequila Sunrise Jello Shots

Got a party coming up? These Tequila Sunrise Jello Shots are the perfect way to celebrate Cinco de Mayo or any other type of fiesta.

Prep Time15

Chill2 30

Total Time2 45

Course: Beverage, Snack

Cuisine: American

Keyword: grenadine, Jell-O, jello, orange juice, tequila

Servings: shots

Equipment

15 2-Ounce Shot Cups with Lids
Injector or Pourable Cup

Ingredients

1 box red Jell-O
2 packets unflavored gelatin
¾ cup orange juice
½ cup tequila
1 cup + ½ cup boiling water
1 cup cold water
whipped cream optional
maraschino cherries optional

Instructions

Combine the red jello and 1 cup boiling water, in a medium mixing bowl, and mix until the jello has dissolved.
Add the cold water and stir.
Using the injector, fill each shot cup about ¼ of the way full.
Place in the fridge for an hour or until set.
Add the orange juice to a medium mixing bowl and sprinkle the unflavored gelatin over the top of it. You may need to gently help the gelatin powder all get wet to start the process.
Leave the mixture set until the gelatin has dissolved and looks no longer clumpy.
Add in the half cup boiling water and stir until the gelatin has dissolved.
Add the tequila and stir.
Using the injector, fill the shot cups until they’re about ¾ of the way full.
Place in the fridge for 1.5 hours or until set.
Top with whipped cream and a cherry, if desired, and enjoy!

Notes

Do not add hot water to the unflavored gelatin powder before it’s dissolved in cold water. You’ll make it clumpy and stringy. It’s salvageable, but definitely not as easy to use or as nice looking.
If you want to make the red layer alcoholic, swap out half a cup of the cold water for more tequila.
Do not go beyond half a cup of alcohol per jello layer or you chance the layer not setting up.
I like using Sunny D for the orange juice as it’s just a better/sweeter flavor. It really rounds out the flavor of the shot well. However, because Sunny D will make it sweeter, stick with your usual orange juice if you don’t want that.
I would skip using an orange juice that has pulp. It’s not very pleasant in a shot, texture-wise or aesthetically. However, it’s totally up to you!
I like using the injector because it’s quicker and easier. However, I’ve been able to use a pourable measuring cup and make it out with little mess as well.
Only add garnishes right before serving or within a couple of hours of serving. Garnishes have a tendency to get gross sitting in the fridge for long periods.
Store without garnishes, with lids on, for up to 2 weeks. Do not freeze.

Mexican Street Corn Salad

Mexican Street Corn Salad is refreshing and delicious. Served as an appetizer or side dish. Perfect for game day snacks or Cinco de Mayo celebrations! This one is a favorite!

Mexican Street Corn Salad is the perfect snack for your Cinco de Mayo party! This dish is full of flavor and easy to make.

It is as easy as simply roasting some corn, mixing it with some seasonings, fresh cilantro, and a little bit of creamy sauce. Serve it up in a small bowl and enjoy!

I’m absolutely obsessed with corn – especially when it is mixed with all these delicious seasonings and that creamy sauce. I can’t get enough.

Growing up I remember my aunt making this for us to all snack on while we chilled by the pool. Her family recipes have become our family recipes because not only are they simple and easy to make – but taste SO GOOD too!

I know you’ll love this as much as we do.

Here are some commonly asked questions

Fresh or Frozen Corn?

There are differences between the two, but there are also advantages to each. It is possible to freeze it at any time of year. Fresh is fresh, as they say.

This dish can be done either way. The most crucial element is to ensure that the corn has a little bit of char from a nice pan fry. That will give the classic flavor of street corn.

What is Cotija Cheese?

Cotija is a Mexican cheese that is similar to Parmesan. It’s salty and crumbly, and a little goes a long way. You can find it in the Hispanic section of most grocery stores.

If you can’t find it, you could substitute Feta cheese, or just leave it out altogether.

Do I have to Char the Corn?

No, not necessarily, but it really does make the recipe the best it can be. It adds so much to the texture and flavor of the corn – I highly recommend it.

Can I Substitute Another Cheese?

Yes, you can! Parmesan, Romano, or feta are wonderful alternatives (though Cotija is unquestionably the best).

What is Esquites?

Esquites is the Mexican term for this dish. It’s traditional Mexican street food and typically served in a cup with a wooden spoon.

What are some other toppings I could add?

Other common toppings for Mexican Street Corn include lime juice, chili powder, and crumbled-up Mexican cheese like Cotija or Queso Fresco.

Ingredients for Mexican Street Corn Salad

avocado oil
frozen corn
chile-lime seasoning
ground cumin
chili powder
coarse salt
pepper
cherry tomatoes – diced
yellow onion – diced
garlic cloves – grated
jalapeno – diced
cilantro – chopped
cotija cheese – crumbled

Dressing

sour cream
avocado mayonnaise
lime juice
garlic powder
paprika

Notes

You can add more sour cream and mayonnaise if you want it creamier. (My son puts in double of both.)
You can add more lime juice if you want more of a punch.
Can replace the mayonnaise with sour cream or greek yogurt.
Try adding other fun additional ingredients to the salad; red bell peppers or black beans.
This can be stored for up to 4-5 days refrigerated in an airtight container.
Make this with fresh corn on the cob instead of frozen corn.

Storing Mexican Street Corn Salad

Store in an airtight container and keep refrigerated for 3-4 days. I don’t recommend freezing this dish due to the dairy in the ingredients.

How to Make Mexican Street Corn Salad

Add the avocado oil to a large cast-iron skillet over medium heat.
Allow the skillet to heat through for 4-5 minutes before adding the corn, chile-lime seasoning, cumin, chili powder, coarse salt, and pepper to the skillet.
Saute for 12 minutes, stirring frequently. Remove the skillet from the heat.
Add the tomatoes, onion, garlic cloves, jalapeno, half of the cilantro, and half of the cotija cheese to the skillet, and stir to incorporate.
Add the dressing ingredients to the skillet and mix until evenly coated.
Top with the remaining half of the cotija cheese and cilantro.

What else could I serve with this?

This Mexican Street Corn Salad would be great as a side dish for grilled chicken or steak. It would also be delicious on its own as a light lunch or snack. Serve it with some tortilla chips and enjoy!

Mexican Street Corn Salad is the perfect snack for your Cinco de Mayo party! This dish is full of flavor and easy to make. Simply roast some corn, and mix it with some diced peppers, fresh cilantro, and a little bit of mayo. Serve it up in a small bowl and enjoy! Here are some of our favorite Cinco de Mayo recipes...

Products I love when making Street Corn Salad…

If you love this easy appetizer recipe, you’re going to love these other snacks too. Please click each link below to find the easy, printable recipe!

Shredded Chicken Nachos

Shredded Chicken Nachos are so easy to make, loaded with all your favorite ingredients, and are perfect for game day! Done in just 15 minutes.

Easy Bacon Guacamole

Easy Bacon Guacamole is the perfect snack to serve at all your big game day events. It’s loaded with crispy, salty bacon & takes a few minutes to make.

Pineapple Salsa / Mango Salsa

This Sweet and Spicy Pineapple Salsa Recipe is a refreshing appetizer or pair with fish, chicken, or pork. The recipe is easily adaptable to make as mango salsa too.

Smoked BBQ Bacon Nachos

Smoked BBQ Bacon Nachos made on the grille are the perfect summer meal. Loaded with cheese, beans, smoky bacon & so much more- these are the best nachos for any celebration!

Corn and Black Bean Salsa

This easy Corn and Black Bean Salsa is the perfect quick snack to enjoy as an appetizer or to add to tacos, grilled chicken, fish, and more.

Elote Street Corn Dip

Elote Street Corn Dip is an easy appetizer recipe inspired by delicious Mexican street corn. Great with chips or as a topping to so much more!

Mexican Chicken Bubble-Up Casserole

Other Mexican-inspired Dishes

Air Fryer Chicken Fajitas

Chicken Enchiladas Verde

Taco Casserole

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Print Recipe

Mexican Street Corn Salad

Mexican Street Corn Salad is refreshing and delicious. Served as an appetizer or side dish. Perfect for game day snacks or Cinco de Mayo celebrations! This one is a favorite!

Prep Time15

Cook Time12

Total Time27

Course: Appetizer, Salad, Side Dish, Snack

Cuisine: Mexican

Keyword: corn, corn dip, salad

Servings:

Ingredients

2 tablespoon avocado oil
20 ounces frozen corn
1 teaspoon chile-lime seasoning
1 teaspoon ground cumin
1 teaspoon chili powder
¼ teaspoon coarse salt
½ teaspoon pepper
12 cherry tomatoes diced
½ small yellow onion diced (1/4 cup)
2 garlic cloves grated
½ jalapeno diced (1/4 cup)
½ cup cilantro chopped
⅔ cup cotija cheese crumbled

Dressing

6 tablespoons sour cream
4 tablespoons avocado mayonnaise
lime juice from 2 medium limes 3-4 Tablespoons
½ teaspoon garlic powder
½ teaspoon paprika

Instructions

Add the avocado oil to a large cast-iron skillet over medium heat.
Allow the skillet to heat through for 4-5 minutes before adding the corn, chile-lime seasoning, cumin, chili powder, coarse salt, and pepper to the skillet.
Saute for 12 minutes, stirring frequently. Remove the skillet from the heat.
Add the tomatoes, onion, garlic cloves, jalapeno, half of the cilantro, and half of the cotija cheese to the skillet, and stir to incorporate.
Add the dressing ingredients to the skillet and mix until evenly coated.
Top with the remaining half of the cotija cheese and cilantro.

Notes

You can add more sour cream and mayonnaise if you want it creamier. (My son puts in double of both.)
You can add more lime juice if you want more of a punch.
Can replace the mayonnaise with sour cream or greek yogurt.
Try adding other fun additional ingredients to the salad; red bell peppers or black beans.
This can be stored for up to 4-5 days refrigerated in an airtight container.
Make this with fresh corn on the cob instead of frozen corn.

Easy Beef Stroganoff

By Kleinworth & Co 2 Comments

This Easy Beef Stroganoff recipe is rich, hearty, and filling. Ready in less than 30 minutes and the perfect meal for busy weeknights.

Today we are talking about Easy Family Dinner Ideas again. I don’t think you can ever have too many & the quicker they come together the more I like them.

One thing we always keep on hand is ingredients for Easy Beef Stroganoff. I love this recipe because I can get dinner on the table in less than 30 minutes & the whole family LOVES it. (Don’t miss our easy Frito Chili Pie too!)

This recipe was originally published in February of 2015. It has been updated with new images and FAQ’s since then.

This is definitely something that we make when we have company. I’m not talking fancy company – but more like family who is staying a while company.

It’s fast, easy & inexpensive to make in large quantities. We usually do a batch & a half when people are joining us for this dish.

Here are some commonly asked questions

How should I store the beef stroganoff?

Store this easy dinner in an airtight container in the refrigerator for up to 3-4 days.

Do I have to use egg noodles?

Stroganoff is traditionally served with egg noodles, but it can also be served with rice, mashed potatoes, or a different variety of pasta such as small shells, rotini, or elbows.

Keep in mind that if you are mixing in a different type of noodle, you may need to increase the milk to keep this recipe from becoming too dry. The other types of noodles tend to absorb more moisture.

Can freeze beef stroganoff?

Yes, beef stroganoff can be frozen. Simply place it in a freezer-safe container and it will keep for 3-4 months. When you’re ready to eat it, thaw it overnight in the refrigerator then reheat it on the stove.

When reheating – place it in a large stockpot and heat over low on the stovetop. You can also pop the lid of the container. add a splash of milk and reheat in the microwave if you are using a microwave-safe dish.

Be sure to not over-cook so the noodles don’t get too soggy.

Ingredients for Beef Stroganoff

egg noodles – dry – medium-sized
lean ground beef
chopped onion
cream of mushroom soup
milk or half and half or heavy cream
sour cream or plain Greek yogurt
salt
pepper
chopped fresh parsley for garnish

Can I add mushrooms?

Yes! If you like mushrooms, you can drain and add 1 small can of mushrooms, or 1 pound of fresh, sliced mushrooms. Add them after you drain the meat. Cook for about 5 minutes before adding the other ingredients.

What to serve with beef stroganoff

Egg noodles and white rice are both common sides to beef stroganoff. I recommend serving it with a side salad or steamed vegetables. Here are a few other recipes we often pair with this one.

How to Make Beef Stroganoff

Cook the noodles according to the package directions. Drain and set aside.
In a large saucepan, brown the ground beef over medium heat until no longer pink, breaking it into small pieces as it cooks; drain the fat.
Add the onion and cook until translucent (about 1 minute).
Stir in the soup, milk, sour cream, salt, and pepper into the meat.
Cook over medium heat for just a few minutes, stirring often, until hot and bubbly.
Add the noodles into the sauce and mix.
Top with the chopped parsley and serve.

What are substitutions that I can make?

To make things easier, use frozen chopped onion. You can also use 1 tablespoon of dehydrated minced onion, but it will alter the flavor a bit.

A Brief History of Beef Stroganoff (Stroganov)

Although creamy beef stroganoff bowls are typically associated with your parents’ or grandparents’ generation, they may just as easily remind you of the previous century. Steak stroganoff was popular in the 1950s and ’60s in the United States, this sour cream-tinged quick-to-make classic beef stroganoff recipe has roots.

It’s as Russian as the name “stroganoff” implies. The beefy recipe was most likely developed in the early 1800s for members of the wealthy Russian Stroganov family to enjoy.

It’s more than likely that the dish was created by a French chef, as browning the meat quickly and making a pan sauce flavored with Dijon are both classic French techniques, but working in St. Petersburg with Russian ingredients, of course!

What is Beef Stroganoff?

Beef stroganoff is a dish made with beef and mushrooms in a sour cream sauce. It is typically served over egg noodles or rice.

make this in the slow cooker

You bet! You will love this recipe when made in the slow cooker. To make – follow these instructions.

Spray the bottom of a 6-quart or larger slow cooker with nonstick cooking spray.
Add the beef that has been cooked along with the seasonings and onion.
Remove the lid and simmer on low for 4-6 hours. Break apart the meat with a spoon once again.
Then add in the sour cream. The sauce will thicken in just a few minutes. Salt and pepper to taste.
Serve over hot cooked egg noodles and garnish with chopped green onion.

Tips:

If preferred, the sauce can be spooned over the noodles instead of being combined in the pan.
More milk can be added to thin the sauce.
Use fresh chopped parsley for the best flavor.

What is stroganoff sauce made of?

The sauce for beef stroganoff is typically made with beef broth and seasonings. Some recipes also call for tomato paste or Worcestershire sauce, sour cream, or Greek yogurt.

ground beef stroganoff

Products I love when making beef stroganoff…

If you love this easy dinner recipe, you’re going to love these other quick dinner recipes too. Please click each link below to find the easy, printable recipe!

Air Fryer Honey Mustard Chicken Thighs

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Chicken and Rice Casserole is the perfect meal for any night of the week. It’s stress-free, makes great leftovers, and is a family favorite.

Instant Pot Beef Tips

Instant Pot Beef Tips are so tender and juicy. This toss & go pressure cooker dinner is so simple & always keeps them coming back for more. Delish!

Instant Pot Sesame Salmon Bowls

Instant Pot Sesame Salmon Bowls are a delicious and easy dinner, ready with just 10 minutes of prep. Packed with flavor and good for you too.

If you love this recipe for Homemade Beef Stroganoff as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Easy Beef Stroganoff

This Easy Beef Stroganoff recipe is rich, hearty and filling. Ready in less than 30 minutes and the perfect meal for busy weeknights.

Prep Time5

Cook Time25

Total Time30

Course: dinner, Main Course

Cuisine: American

Keyword: beef, cream of mushroom soup, noodles, stroganoff

Servings:

Ingredients

4 cups egg noodles dry – medium-sized
1 lb lean ground beef
½ cup chopped onion
1 can cream of mushroom soup 10.5 ounces
¾ cup milk or half and half or heavy cream
½ cup sour cream or plain Greek yogurt
½ tsp salt
¼ tsp pepper
chopped fresh parsley for garnish

Instructions

Cook the noodles according to the package directions. Drain and set aside.
In a large saucepan, brown the ground beef over medium heat until no longer pink, breaking it into small pieces as it cooks; drain the fat.
Add the onion and cook until translucent (about 1 minute).
Stir in the soup, milk, sour cream, salt, and pepper into the meat.
Cook over medium heat for just a few minutes, stirring often, until hot and bubbly.
Add the noodles into the sauce and mix.
Top with the chopped parsley and serve.

Mothers Day Cake

This Mother’s Day cake is the most perfect dessert to serve for the occasion. Colorful and pretty, this delicious cake will make Mom feel special — and it’s a cake everyone will enjoy.

Despite appearances, this cake is a cinch to make! It’s a basic recipe with some color added for a unique and fun presentation.

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Crab Cakes

Crab Cakes are a favorite along the coast. They’re delicious, savory, and can be eaten alone or served with a creamy dip.

This time of year we are all looking for lighter recipes as the weather gets warmer. I know that we don’t like to have heavy meals when we want to be outside enjoying the warmth and sunshine.

So we make recipes like this because not only are they delicious, but they are so incredibly easy to make too. You have to love a good 30-minute dinner like this one.

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My mom’s side of the family is from New England. So they made recipes like this all of the time. Things like lobster, crab, and all sorts of things were pretty common.

So I was able to pull my Meme’s old recipe box and find this little gem. You can’t go wrong with a classic like this one!

Here are some commonly asked questions

What are crab cakes?

Crab Cakes are a seafood dish made from crab meat, breading, and seasonings. They are easy to make and can be served as an appetizer or main course.

They can be made with fresh or canned crab meat. If using fresh crab meat, it is important to remove all shells and cartilage before cooking.

Seasoning Substitutes

Most seafood recipes are complemented with classic Old Bay Seasoning. It’s in the spice aisle at your local grocery store (and likely near the seafood section).

Cajun Seasoning is the best substitute I’ve found for crab and fish. Depending on the variety, Cajun seasoning may be spicier; therefore, I recommend using 1 tsp of cajun seasoning or adding to taste.

What is the best type of crab meat to use for crab cakes?

There are many different types of crab meat available, but the best type to use for crab cakes is fresh lump crab meat. This type of crab meat is less likely to contain shells or bits of cartilage, which can make your crab cakes tough.

That being said – I opted for canned crab for this recipe. This is from my Meme’s original recipe. She was cooking for 6 kids – so having any type of seafood had to be economical.

Keep in mind that the canned crab can add extra saltiness – so you can reduce the salt in the recipe if desired. However, the canned is a bit more economical and easier to find when you live in Northern Idaho. Whenever possible I will use fresh lump crab meat for these cakes.

If you can’t find or have trouble getting the fresh lump crab but want better quality than the canned option – you can always pick up the pre-packaged kind that is located in the refrigerated section. Just be sure you aren’t getting imitation crab – which in that case, the canned will still be the better option.

Ingredients to Make Crab Cakes

white crab meat OR good-quality lump crab meat
green onions – chopped
tarragon – chopped
red pepper flakes
lemon juice fresh
mayonnaise
Ritz crackers or butter-flavored crackers, crushed
butter for cooking

Tartar sauce

dill relish – drain excess liquid
mayo
chili powder

What is the best way to cook crab cakes?

Crab cakes can be cooked in a number of ways, but the best way to ensure that they are cooked evenly and thoroughly is to pan-fry them.

To pan-fry crab cakes, heat a layer of oil in a frying pan over medium-high heat. Add the crab cakes to the pan and cook for 3-4 minutes per side, or until golden brown.

Can this recipe be doubled for a crowd?

Yes, absolutely. This recipe is great for parties because it is so easy to make ahead of time. We like to double and even triple this recipe depending on the number of guests we have coming over. These are a hit for sure.

Can crab cakes be baked?

Crab cakes can also be baked in the oven. To bake crab cakes, preheat the oven to 400 degrees Fahrenheit. Place the crab cakes on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until golden brown.

I recommend brushing the tops with a little melted butter when baking to help with the browning.

How long can these be kept in the refrigerator?

When properly stored, these will last for 3 to 5 days in the refrigerator. I don’t recommend keeping Dungeness Crab for longer than that. But we have never had to worry about that because we never have leftovers. These are so good, they are gone in a flash.

How to Cook Crab Cakes

Crab Cakes

Drain the cans of the crab meat, set them aside.
In a medium bowl, add the egg, mayonnaise, red pepper flakes, green onions, tarragon, and lemon juice. Mix until well combined.
Add the crab meat to the egg mixture, and mix well.
Use a ziptop bag and a rolling pin to crush the crackers, add the crushed crackers to the crab meat mixture. Mix until well combined.
Form 8 small crab cakes and prepare a skillet with melted butter over medium-high heat.
Add the crab cakes to the skillet and cook for 5 min approximately on each side or until they are a light golden brown.
Remove from the heat, and serve immediately.

Tartar Sauce

In a small bowl, combine the mayonnaise, relish, and chili powder. Stir.
Refrigerate until ready to serve.
Optional: use finely chopped pickles in place of the relish

What should I serve with crab cakes?

Crab cakes are typically served with a dipping sauce or tartar sauce. They can also be served over a salad or with rice and vegetables. Here are some recipes you can pair with these.

Easy Chef Salad
Grilled Chicken Salad – just replace the chicken with the crab cakes
Easy Fruit Salad
Three Bean Salad
Garlic Parmesan Pull-Apart Biscuits
20-Minute Cheddar Biscuits

Can crab cakes be made in the air fryer?

You bet. Air frying is a great way to make these and I highly recommend it.

To make these in the air fryer – prepare as directed. Then place them in the air fryer basket and cook them at 360 degrees for 10-12 minutes or until golden brown.

Products I love when making crab cakes…

If you love this eays recipe, you’re going to love these other ideas too. Please click each link below to find the easy, printable recipe!

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Sheet Pan Shrimp Fajitas are almost effortless to make! Ready in about 20 min, making them great for Cinco de Mayo or busy weeknight dinners!

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Easy Bacon Crab Roll recipe using Dungeness Crab and a delicious Sriracha Aioli sauce is a family favorite. Simple to make dinner recipe everyone loves.

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If you love this recipe for Homemade Crab Cakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Crab Cakes

Crab Cakes are a favorite along the coast. They’re delicious, savory, and can be eaten alone or served with a creamy dip.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, dinner, Snack

Cuisine: American

Keyword: crab, seafood

Servings:

Equipment

Rolling Pin
large ziptop bag (for crushing crackers)

Ingredients

Crab Cakes

2 cans white crab meat 4.25 oz each OR 1 pound to 1¼ pound good-quality lump crab meat
2 tbsp green onions chopped
1 tsp tarragon chopped
⅛ tsp red pepper flakes
4 tsp lemon juice fresh (½ lemon squeezed)
3 tbsp mayonnaise
1 sleeve of Ritz crackers or butter flavored crackers, crushed
1-2 tbsp of butter for cooking

Tartar sauce

½ cup dill relish drain excess liquid
½ cup mayo
⅛ tsp chili powder

Instructions

Crab Cakes

Drain the cans of the crab meat, set aside.
In a medium bowl, add the egg, mayonnaise, red pepper flakes, green onions, tarragon and lemon juice. Mix until well combined.
Add the crab meat to the egg mixture, mix well.
Use a ziptop bag and a rolling pin to crush the crackers, add the crushed crackers to the crab meat mixture. Mix until well combined.
Form 8 small crab cakes and prepare a skillet with melted butter over medium-high heat.
Add the crab cakes to the skillet and cook for 5 min approximately on each side or until they are a light golden brown.
Remove from the heat, serve immediately.

Tartar Sauce

In a small bowl, combine the mayonnaise, relish and chili powder. Stir.
Refrigerate until ready to serve.
Optional: use finely chopped pickles in place of the relish

Piña Colada Cupcakes

Who loves a refreshing Piña Colada? It is one of my favorite drinks – any time of the year. I’m completely obsessed with the pineapple and coconut combo.

So when it comes to our Cinco de Mayo celebrations (and pretty much all our other warm-weather gatherings too) I’m all about the Piña Colada flavors. This is why I decided that it was time to take that beloved combo and turn it into cupcakes!

If you love these Piña Colada Cupcakes – you’ll love our Easy Coconut Cupcakes too!

These cupcakes not only have the extra sweetness of the pineapple juice mixed in but there are little pineapple bits in there too. Call it an extra little surprise.

Then they are topped with a creamy coconut frosting and additional sweetened coconut – they make my eyes roll back with every bite. Plus they are super simple to make – so you can wow your friends and family! I know you’ll love them.

Cinco de Mayo cupcakes

Here are some commonly asked questions

Can these cupcakes be made with a box mix?

Sure! If you are tight on time and want to just whip up the cupcake portion of the recipe using a box mix – that will work fine too.

Just follow the instructions on the box and then use a pineapple flavoring/extract instead of the pineapple juice so you don’t skew the ratios. You can still stir in the pineapple bits – those should be just fine as long as they aren’t adding too much additional moisture.

How to store leftover cupcakes

Store leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to

Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.

Prepare cupcakes 1-day advance and keep cupcakes covered tightly at room temperature until ready to be frosted.

Can this recipe be doubled?

This recipe works fine when doubled, especially if you use the cookie scoop to get the portions divided equally between all of the cupcakes.

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

What do you mean by soft butter?

You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.

How to soften the butter to room temperature?

First

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

Third

Ingredients for Piña Colada Cupcakes

Cupcakes

all-purpose flour
baking powder
baking soda
salt
butter – room temperature
granulated sugar
cream cheese – room temperature
large eggs
pineapple juice
fresh pineapple – finely chopped

Frosting

unsalted butter softened
sifted confectioner’s sugar
milk
coconut flavoring optional

Optional Garnish:

toasted coconut flakes
pineapple chunks
maraschino cherries

Why are my cupcakes dense?

Overmixed batter and using excessively heavy ingredients can lead to a dense cupcake. This means you don’t want to add too much flour and avoid over-mixing the batter. Be sure to correctly measure the flour using the spoon and level method.

Fresh baking powder is also important to get nice, light, and fluffy cupcakes!

How to Make Piña Colada Cupcakes

Cupcakes

Preheat the oven to 350 degrees Fahrenheit and place cupcake liners into the cupcake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl add the butter and sugar. Use a stand or handheld mixer, mix until light and fluffy, about 2 minutes.
Add room temperature cream cheese and mix until well combined.
Slowly add the eggs, one at a time until well incorporated.
Then add half of the dry ingredients to the batter and mix until just combined.
Add the pineapple juice and mix.
Mix in the remaining dry ingredients until fully incorporated.
Fold in the finely chopped pineapple pieces and scrape down the sides to make sure all of the ingredients are well combined.
Pour the batter into the prepared cupcake liners.
Bake at 350 degrees for 19 minutes.
Allow the cupcakes to cool before adding frosting and decorating.

Frosting

In a large bowl, beat the softened butter until light and fluffy.
Slowly add 1 cup of the confectioner’s sugar at a time.
Next, add the milk and coconut flavoring and beat until creamy.
Use your favorite frosting tip to pipe the frosting and garnish.

Notes for the Best Piña Colada Cupcakes

Use 100% pineapple juice (not syrup).
Use full-fat cream cheese.
Toasted coconut is optional, if you aren’t a fan of toasted coconut regular sweetened coconut flakes can be used.
Try using Creme of Coconut in place of milk for the frosting for an added coconut flavor. It’s the stuff in the white bottle, found in the cocktail aisle of the market. It’s already sweetened and ready to add to recipes.
Top with a maraschino cherry for an added pop of color. Plus it makes the cupcakes super cute.

Other Cinco de Mayo Recipes to Serve with these Cupcakes

There are so many great recipes you can serve for Cinco de Mayo. It seems we are always pulling recipes that I remember my aunt making when I was growing up. Here are the recipes we make the most frequently – however these delicious cupcakes will pair with just about anything.

This Piña Colada Cupcake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious dessert recipe. (you can also SHOP MY FAVORITES in my store)

If you love this Piña Colada Cupcakes recipe, you’re going to love these other CAKES AND CUPCAKES too. Please click each link below to find the easy, printable recipe!

Cannoli Cupcakes

S’mores Cupcakes

Boston Cream Pie Cupcakes

Vanilla cupcakes with cream filling, chocolate buttercream, and topped with chocolate ganache – these Boston Cream Pie Cupcakes are delish!

Chocolate Covered Strawberry Cupcakes

Chocolate Covered Strawberry Cupcakes are a delicious homemade recipe topped with strawberry buttercream frosting & fresh chocolate covered strawberries!

Cupcake with chocolate covered strawberries

Nutella Filled Cupcakes

Nutella Filled Cupcakes are homemade vanilla cupcakes stuffed with creamy Nutella & topped with chocolate buttercream frosting. Perfect for birthdays, holidays, or any occasion.

4th of July Cupcakes

This year celebrate Independence Day with these deliciously adorable 4th of July Cupcakes with homemade candy melt sparklers! They are also great served for Memorial Day, Flag Day, and Labor Day!

2-Ingredient Funfetti® Cupcakes

2-Ingredient Funfetti® Cupcakes made with diet Ginger Ale & topped with Funfetti® Frosting

Cinnamon Vanilla Bean Cupcakes

Cinnamon Vanilla Bean Cupcakes are simple and easy to make. Perfect for fall celebrations, holiday desserts, or just serious cinnamon lovers.

How to make Cinnamon Vanilla Bean Cupcakes

Mint Chocolate Cupcakes

Mint Chocolate Cupcakes start with a homemade chocolate cupcake recipe and then topped with a creamy mint buttercream frosting and an Andes mint to make them extra special. These are perfect for all you lovers of a chocolate mint combo.

Tres Leches Cake

This tres leches cake is an airy sponge cake infused with a sweet milk mixture that makes it absolutely irresistible. Great for holidays like Cinco de Mayo, parties, celebrations, and more!

If you love this recipe for Piña Colada Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

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PIN THIS

Print Recipe

Piña Colada Cupcakes

Prep Time25

Cook Time20

Total Time45

Course: Dessert

Cuisine: American

Keyword: coconut, cupcakes, pina colada, pineapple

Servings: cupcakes

Ingredients

Cupcakes

1¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
6 tablespoons butter room temperature
¾ cups granulated sugar
6 tablespoons cream cheese room temperature
3 large eggs
½ cup pineapple juice
⅓ cup pineapple finely chopped

Frosting

1 cup unsalted butter softened
4 cups sifted confectioner’s sugar
3-4 tablespoons milk
2-3 drops coconut flavoring optional

Optional Garnish:

½ cup toasted coconut flakes
pineapple chunks
maraschino cherries

Instructions

Cupcakes

Preheat the oven to 350 degrees Fahrenheit and place cupcake liners into the cupcake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl add the butter, and sugar. Use a stand or handheld mixer, mix until light and fluffy, about 2 minutes.
Add room temperature cream cheese and mix until well combined.
Slowly add the eggs, one at a time until well incorporated.
Then add half of the dry ingredients to the batter and mix until just combined.
Add the pineapple juice and mix.
Mix in the remaining dry ingredients until fully incorporated.
Fold in the finely chopped pineapple pieces and scrape down the sides to make sure all of the ingredients are well combined.
Pour the batter into the prepared cupcake liners.
Bake at 350 degrees for 19 minutes.
Allow the cupcakes to cool before adding frosting and decorating.

Frosting

In a large bowl, beat the softened butter until light and fluffy.
Slowly add 1 cup of the confectioner’s sugar at a time.
Next add the milk and coconut flavoring and beat until creamy.
Use your favorite frosting tip to pipe the frosting and garnish.

Notes

Store leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 4.

Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.

Prepare cupcakes 1-day advance and keep cupcakes covered tightly at room temperature until ready to be frosted.

Use 100% pineapple juice (not syrup).
Use full-fat canned coconut milk.
Toasted coconut is optional, if you aren’t a fan of toasted coconut regular sweetened coconut flakes can be used.

Chicken and Potatoes in a Slow Cooker

Chicken and Potatoes in a Slow Cooker made with tender chicken, hearty potatoes, and savory seasonings slowly cooked easily to perfection.

Imagine walking into your home after a long day to the mouthwatering aroma of simmering Chicken and Potatoes cooking in a Slow Cooker.

This Chicken and Potatoes dish is the epitome of comfort food, combining tender, juicy chicken with flavorful, herb-infused potatoes and vegetables.

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Garlic Honey Chicken

A 5-ingredient succulent and juicy garlic honey chicken breasts in soy sauce cooked in the slow cooker for a perfect family dinner and easy weekly meal prep.

The secret to making finger-licking good honey garlic chicken is the sauce ingredients. You don’t need to overcomplicate it, simply use minced garlic, honey, and soy sauce. No other seasonings or add-ons.

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Air Fryer Honey Mustard Chicken Thighs

The Essential Air Fryer Cookbook for Two

This air fryer honey mustard chicken is a quick and easy dinner that the whole family will love! The chicken thighs are coated in a simple honey mustard sauce and then air-fried to perfection.

Serve with some steamed veggies and you have a delicious and healthy meal that is ready in no time!

If you love easy dinners that come together super fast – you will love this chicken thigh recipe. Not only is it simple to make with just a few steps – but it only calls for a handful of ingredients. (some of which you probably already have in your kitchen)

This recipe is great for those busy weeknights when you don’t have a lot of time to get dinner on the table. Plus the clean-up is quick too – which gives you more time for all of the other things pulling at your time.

Here are some commonly asked questions

What is the best way to store leftover honey mustard chicken?

If you have leftovers, just place the pieces in an airtight container and keep them refrigerated for up to 3 days.

To reheat, you can microwave until hot (about 90 seconds per piece) but I do have to say that the skins don’t remain crispy this way.

Or you can pop the chicken back in the air fryer and cook at 375 degrees until hot again (usually several minutes) You might want to give it a fresh spritz of oil before heating to help crisp things up again.

Can I use frozen chicken?

While cooking foods from a frozen state is great when using the pressure cooker, it doesn’t work quite the same for all foods when it comes to the air fryer. For this chicken recipe, I don’t recommend trying to cook this frozen. Please start with fresh chicken.

Why is my food dry, chewy, or not crisp?

Most people think that air frying is done completely without oil. However, you need just a little bit of oil so the machine can circulate those tiny oil droplets, which is what makes air frying create deliciously crisp and crunchy food.

So when your food isn’t turning out as expected, it is usually that you aren’t actually adding enough oil to the recipe. If those oil droplets aren’t present, all you are doing is baking your food, resulting in a less flavorful taste and texture. Be sure to not skip the step of spritzing the food with oil if the recipe calls for it.

I have a bake option and other special features on my air fryer, is that the setting? Or do you put it on “air fry” setting?

All of my recipes were created with an air fryer that had only a temperature & timer setting – since not all air fryers have all the additional settings.

You can use the bake setting when making recipes that you would traditionally bake – but if possible, please just set the temperature & time for this recipe.

Ingredients for Air Fryer Honey Mustard Chicken Thighs

honey
dijon mustard
olive oil
chicken thighs – bone-in- skin-on

How Air Frying Works

While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.

What are the benefits of air frying?

Healthier

Convenience

Energy Efficient

Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.

Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.

Time Saver

Take it on the go

Can this be made with boneless chicken?

Yes, you can make this with boneless chicken thighs. Keep in mind that rarely do you find boneless chicken thighs with skins – so you won’t have that crispy skin as part of the final flavor.

Cook at 390 degrees for 10-12 minutes, or until the chicken reaches 165F on an instant-read thermometer.

ingredients for Air Fryer Honey Mustard Chicken Thighs

How to Make Air Fryer Honey Mustard Chicken Thighs

Preheat the air fryer to 400 degrees for 5 minutes.
Lightly spray the air fryer basket with olive oil or another cooking oil. *See post for why I don’t recommend using cooking spray.
In a medium mixing bowl, whisk together the honey, mustard, and olive oil.
Brush or rub the mixture all over the chicken, including between the skin and the thigh meat.
Place the chicken – skin side down in the greased basket, skin side up, and cook for 12 minutes.
Flip the chicken so it is skin-side up. Cook an additional 7-12 minutes – or until the internal temperature reaches 165F on an instant-read thermometer.
Enjoy immediately and store leftovers in the fridge for up to 5 days.

Can this be made with drumsticks?

You can make this recipe with drumsticks too.

Cook at 370 degrees for 10 minutes.
Flip the chicken. Spray with more olive oil.
Cook an additional 10 minutes.

You’ll know they are done when the meat is no longer pink at the bone and the juices are clear. A meat thermometer inserted near the bone should register 165 degrees.

Can this be made with chicken breasts?

You can make this recipe with boneless, skinless chicken breasts too.

Cook at 400 degrees for 11-15 minutes.

No need to flip. You’ll know they are done when the meat is no longer pink at the bone and the juices are clear. A meat thermometer inserted near the bone should register 165 degrees.

What to serve with honey mustard chicken?

This recipe seems to pair perfectly with almost anything. Here is a list of our favorite things to pair with this air-fried ranch seasoning chicken.

Can this be made in the oven?

Yep – you can make this recipe in the oven if you don’t have an air fryer. While this is slower than cooking the chicken in the air fryer – you can make up to 8 pieces at a time instead of 4 – so it is great for a larger family.

Bake in a 9×13 baking dish in a 375-degree oven for 30-40 minutes.

No need to flip. You’ll know they are done when the meat is no longer pink at the bone and the juices are clear. A meat thermometer inserted near the bone should register 165 degrees.

how to make Air Fryer Honey Mustard Chicken Thighs

What oil sprayer do you use?

First, let me say that I highly recommend that you do not use cooking spray. It will leave a residue on your air fryer basket & cause it to smoke when you use it. I really like this spray bottle – because it gives a nice mist & sprays consistently each time using just olive, vegetable, or canola oil. I couldn’t air fry easily without it.

Air Frying Doneness Tip

Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.

You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.

What air fryer do you use?

We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.

Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.

How to prevent sticking in the air fryer

Sticking can often happen when using an air fryer. I understand that most would think to add non-stick spray to the basket to prevent this. I strongly encourage you to not do that.

Non-stick spray leaves a coating that won’t come off, even when washed. Over time – this will build up and cause smoking when you use our air fryer.

I also do not recommend putting down a sheet of foil. The idea behind air frying is to allow the air to circulate around the food.

This is why the basket or tray has holes in it. If you put foil down – this prevents the air from reaching all of the areas it needs to in order for it to cook properly.

Instead – I recommend spraying the basket with olive oil using this spray bottle. You can line the air fryer with perforated parchment paper.

Or you can use one of these really great silicone liners that still allow for airflow but are reusable and easily cleanable.

If you love this recipe – You might also love my air frying cookbook too!

Perfectly Portioned Recipes for Healthier Fried Favorites

ORDER THE BOOK HERE

If you love this Air Fryer Honey Mustard Chicken Thighs recipe, you’re going to love these other air fryer chicken recipes too. Please click each link below to find the easy, printable recipe!

Air Fryer Creamy Garlic Chicken

Air Fryer Creamy Garlic Chicken is a crispy, tender, chicken dish made with a flavorful creamy garlic sauce. Quick and delicious dinner in about 30 minutes.

Air Fryer Lemon Pepper Wings

Air Fryer Lemon Pepper Wings are crispy, juicy, and will leave you drooling for more. Perfect for game day or any get-together with friends and family!

Air Fryer Chicken Fajitas

Air Fryer Chicken Fajitas are an easy dinner recipe, ready to enjoy in less than 30 min. Perfect for busy weeknights or even Cinco de Mayo!

Chili Lime Chicken – Air Fryer

Easy Chili Lime Chicken made in the air fryer is quick to make! A juicy, flavorful, crispy chicken dinner that’s ready in less than an hour.

Air Fryer Lemon Pepper Chicken

Air Fryer Lemon Pepper Chicken is a quick & easy chicken dinner recipe that takes only 30 minutes. You can’t beat the convenience of dinner in the air fryer.

Easy General Tso’s Chicken

Check out this recipe for Easy General Tso’s Chicken made quickly & easily in the Air Fryer. Such a delicious dinner recipe that’s better than takeout.

The Essential Air Fryer Cookbook- Easy General Tso’s Chicken - Air Fryer

Sweet Thai Chili Wings

These Sweet Thai Chili Wings were inspired by a dish I usually order when I’m enjoying a night out. They combine the best flavors of sweet chili sauce and wings and are cooked in the air fryer, making them perfect for sharing with friends and family.

Air Fryer Apricot Glazed Chicken Drumsticks

Air Fryer Apricot Glazed Chicken Drumsticks are a sweet and spicy dinner. Made with apricot preserves and Dijon mustard these are ready in under 1 hour.

Sweet & Spicy Air Fryer Apricot Glazed Chicken Drumsticks

Air Fryer Chicken Legs

If you love this recipe for Honey Mustard Chicken as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

PIN THIS TO SAVE FOR LATER

PIN THIS

Print Recipe

Air Fryer Honey Mustard Chicken Thighs

Prep Time15

Cook Time14

Course: dinner, Main Course

Cuisine: American

Keyword: air fried, air fryer, chicken, chicken thighs, honey mustard

Servings:

Equipment

1 Air Fryer

Ingredients

⅓ cup honey
⅓ cup dijon mustard
2 tablespoons olive oil
1 pound chicken thighs bone-in- skin-on

Instructions

Preheat the air fryer to 400 degrees for 5 minutes.
Lightly spray the air fryer basket with olive oil or another cooking oil. *See post for why I don't recommend using cooking spray.
In a medium mixing bowl, whisk together the honey, mustard, and olive oil.
Brush or rub the mixture all over the chicken, including between the skin and the thigh meat.
Place the chicken – skin side down in the greased basket, skin side up, and cook for 12 minutes.
Flip the chicken so it is skin side up. Cook an additional 7-12 minutes – or until the internal temperature reaches 165F on an instant-read thermometer.
Enjoy immediately and store leftovers in the fridge for up to 5 days.

Easy Fried Ice Cream Recipe

Today, we’re diving into the delightful realm of Easy Fried Ice Cream, a classic Mexican dessert with a twist. This dish is a favorite in many Mexican restaurants, but it’s so simple that it’s perfect for making at home too.

Imagine scoops of creamy vanilla ice cream coated in a golden brown, crunchy corn flake mixture. Then it’s quickly deep-fried to create a warm, crispy outer layer that encapsulates the still-frozen ice cream. It’s an experience your whole family will love!

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Instant Pot Barbacoa Tacos

There’s nothing quite like biting into a flavorful, tender barbacoa taco. With this Instant Pot Barbacoa Tacos recipe, you can easily recreate that amazing taste right in your own kitchen.

This recipe combines classic Mexican flavors and spices with the convenience of the Instant Pot to create truly mouth-watering tacos. These are perfect for a weeknight dinner or a fun weekend fiesta.

Prepare to impress your family and friends with these irresistible tacos that are both delicious and quick to make.

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Homemade Tortilla Chips

Homemade tortilla chips are a delicious and easy-to-make snack that can be enjoyed on their own or as a tasty accompaniment to dips and salsas.

While it may seem daunting, there is nothing quite like making your own tortilla chips. It is easier than you think and they are SO MUCH BETTER than anything you’ll find in a bag at the store.

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Air Fryer Potato Chips

The Essential Air Fryer Cookbook for Two

Air Fryer Potato Chips are a great way to enjoy your favorite snack. The air fryer allows you to make chips in a healthy, fast, and easy way.

Making your own potato chips is easier than you might think—and air frying them gives them a nice, crispy texture with far less oil than deep-frying.

Whether you like your chips plain or loaded up with spices and flavors, we’ll show you how to make perfect potato chips in your air fryer.

**Don’t have an air fryer? Try my microwave potato chip recipe!

PIN THIS TO SAVE FOR LATER

PIN THIS

For plain potato chips, you’ll just need some potatoes and oil. For flavored chips, you can add any seasonings you like—we like salt, pepper, and paprika.

If you’re using a small air fryer, you may need to cook the potato chips in batches. But larger air fryers can usually accommodate a whole batch at once.

Once you’ve mastered the basics of air fryer potato chips, feel free to experiment with different flavors and seasonings. We think they’re pretty perfect just the way they are, but you might want to try dipping them in your favorite sauce, or sprinkling on some grated cheese. Enjoy!

Here are some commonly asked questions

Why do you soak potatoes in water before frying?

Potato chips are best served warm. It’s important to soak the potatoes before frying them, as it draws out the natural starch and provides that great crunch. It also helps keep them from sticking together in the basket.

Why are my air-fryer chips soggy?

If your air-fryer chips become soggy, return them to the fryer and cook for a little longer. Because air-fryer temperatures differ, so do cooking times. That’s why our air-fryer recipes give long spans for cooking times. You may need to cook your chips for a bit longer than suggested. Start with the least amount of time and increase as needed.

Tips for Great Potato Chips Made in the Air Fryer

Use Yukon Gold potatoes for chips. The finest chip choice is Yukon Gold potatoes because of their slightly waxy skin and ultra-creamy taste.
Use a mandolin to cut slices as thin as feasible. The potato chips should be uniform and thin enough to achieve crispiness using a mandolin slicer.
Sliced potatoes should be soaked in cold water before air frying to ensure that they are extra crisp. Always soak potato chips in cold water before air frying to remove any extra starch. This will help them crisp up considerably.
Adjust the cooking time to suit the thickness. Depending on the thickness of your chips, the entire cooking duration may vary either way. Keep a close eye on the chips while they cook the first time to make sure they don’t burn.
When the chips have turned light brown, remove them from the air fryer. Their color won’t be as brilliant after they’ve been cooked in an air fryer; instead, they’ll look more golden brown. They will only taste burnt if you try to air bake your chips until they reach a golden brown color – don’t do it!
Seasoning your own food can be a lot of fun, and you’ll learn about some new ones. While chips taste wonderful with a sprinkle of salt, they may be improved with any ingredient you like. The choices are endless!

Storing Air Fryer Potato Chips

Keep potato chips in an airtight container or a plastic storage bag. They may be kept in your pantry or on the counter, and they’ll stay fresh for up to two weeks.

Are air-fried chips healthier than oven chips?

Air-fried dishes aren’t necessarily healthier, but they do tend to have less fat than those that are deep-fried. As a result, air-fryer recipes are often fewer calories than those fried in ordinary oil.

How Air Frying Works

While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.

Ingredients for Air Fryer Potato Chips

large potatoes
cooking oil
salt to taste

What are the benefits of air frying?

Healthier

Convenience

Energy Efficient

Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.

Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.

Time Saver

Take it on the go

Making Potato Chips in the Air Fryer

Cut the potatoes into thin slices using a mandolin (recommended) or a sharp knife.
Wash the potato slices and soak them in cold water for at least 30 minutes to remove the starch.
Drain the potatoes and pat them dry.
Spread them over a paper towel in a single layer, and leave the slices to air dry for 10 minutes. (The potato slices should be dried completely in order to get crispy and crunchy chips)
Season the potato slices with oil and salt.
Preheat the air fryer for 5 minutes at 350 degrees F / 180 degrees C.
Place the potato slices in the air fryer basket in a single layer without overcrowding.
Cook for 8 minutes until crispy.
Serve once they are cooled or store them in an airtight container and enjoy later.

How to prevent sticking in the air fryer

Sticking can often happen when using an air fryer. I understand that most would think to add non-stick spray to the basket to prevent this. I strongly encourage you to not do that.

Non-stick spray leaves a coating that won’t come off, even when washed. Over time – this will build up and cause smoking when you use our air fryer.

I also do not recommend putting down a sheet of foil. The idea behind air frying is to allow the air to circulate around the food.

This is why the basket or tray has holes in it. If you put foil down – this prevents the air from reaching all of the areas it needs to in order for it to cook properly.

Instead – I recommend spraying the basket with olive oil using this spray bottle. You can line the air fryer with perforated parchment paper.

Or you can use one of these really great silicone liners that still allow for airflow but are reusable and easily cleanable.

Air Frying Doneness Tip

Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.

You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.

Should I air fry my chips in a single layer?

It’s usually advised that you never stack food in an air fryer. However, because the potato chips are so thin, stacking two layers at once is permissible. Just make sure to toss them throughout the cooking procedure!

homemade potato chips

Don’t miss these other great air fryer recipes

Notes for the Best Air Fryer Potato Chips

You can store the potato chips in an airtight container for 10-12 days at room temperature.
The overall cooking time varies depending on the thickness of the potatoes and the efficiency of your air fryer. So, keep an eye on the chips when you make them the first time to ensure that they don’t burn.
Soaking in cold water helps remove excess starch and makes the chips crispy.
Remove the chips from the air fryer as they turn slightly brown. Don’t overcook them.
You can change up the seasoning as per your liking.
You can use any potatoes to make chips however try to get Yukon gold or russet potatoes for the best taste.

Other Tasty Air Fried Snacks

What air fryer do you use?

We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.

Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.

If you love this recipe – You might also love my air frying cookbook too!

Perfectly Portioned Recipes for Healthier Fried Favorites

ORDER THE BOOK HERE

If you love this air fryer potato chips recipe, you’re going to love these other snacks too. Please click each link below to find the easy, printable recipe!

Shredded Chicken Nachos

Shredded Chicken Nachos are so easy to make, loaded with all your favorite ingredients, and are perfect for game day! Done in just 15 minutes.

Air Fryer Ravioli

Better than the restaurant, these Air Fryer Ravioli are a tasty appetizer that’s great for game days. Ravioli has never been more delicious!

Turkey Pinwheels

Turkey Pinwheels with cheddar, bacon, and ranch are an easy snack that’s perfect for a quick lunch, game day, holiday appetizers, and more.

Air Fryer Lemon Pepper Wings

Air Fryer Lemon Pepper Wings are crispy, juicy, and will leave you drooling for more. Perfect for game day or any get-together with friends and family!

Artichoke Spinach Dip

This baked hot artichoke spinach dip is easy to make in about 30 minutes. It’s so cheesy and perfect for holiday and game day entertaining.

Cucumber Sandwich Recipe

This Classic Cucumber Sandwich Recipe is perfect for luncheons, tea time, showers, picnics, and parties. Made with soft bread, cream cheese, English cucumbers, and dill, is a must-make!

Elote Street Corn Dip

Elote Street Corn Dip is an easy appetizer recipe inspired by delicious Mexican street corn. Great with chips or as a topping to so much more!

Veggie Dip Recipe

This Veggie Dip Recipe is simple to make with just 4 ingredients & 5 min of prep. Great appetizer or snack for game day, holidays & parties!

If you love this recipe for Homemade Potato Chips in the air fryer as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

Print Recipe

Air Fryer Potato Chips

Air Fryer Potato Chips are a great way to enjoy your favorite snack. The air fryer allows you to make chips in a healthy, fast, and easy way.

Prep Time45

Cook Time8

Total Time53

Course: Snack

Cuisine: American

Keyword: air fried, air fryer, potato chip

Servings:

Equipment

1 Air Fryer

Ingredients

3 large potatoes
1 tablespoon cooking oil
salt to taste

Instructions

Cut the potatoes into thin slices using a mandolin (recommended) or a sharp knife.
Wash the potato slices and soak them in cold water for at least 30 minutes to remove the starch.
Drain the potatoes and pat them dry.
Spread them over a paper towel in a single layer, and leave the slices to air dry for 10 minutes. (The potato slices should be dried completely in order to get crispy and crunchy chips)
Season the potato slices with oil and salt.
Preheat the air fryer for 5 minutes at 350 degrees F / 180 degrees C.
Place the potato slices in the air fryer basket in a single layer without overcrowding.
Cook for 8 minutes until crispy.
Serve once they are cooled or store them in an airtight container and enjoy later.

Notes

You can store the potato chips in an airtight container for 10-12 days at room temperature.
The overall cooking time varies depending on the thickness of the potatoes and the efficiency of your air fryer. So, keep an eye on the chips when you make them the first time to ensure that they don’t burn.
Soaking in cold water helps remove excess starch and makes the chips crispy.
Remove the chips from the air fryer as they turn slightly brown. Don’t overcook them.
You can change up the seasoning as per your liking.
You can use any potatoes to make chips however try to get Yukon gold or russet potatoes for the best taste.

Chocolate Raspberry Cake

This beautiful 3-layer Chocolate Raspberry Cake is made with raspberry filling, creamy chocolate buttercream frosting, and is decorated with fresh raspberries on top. It’s perfect for any occasion!

Chocolate Raspberry Cake is the perfect way to celebrate any special occasion! This homemade cake is made with three layers of rich chocolate cake – making it a real show-stopper.

Then we filled it with sweet raspberry jam, and frosted with a rich and creamy chocolate buttercream frosting. It’s sure to be a hit with everyone who tries it!

Growing up with a professional cake decorator, we always had cake in the house. For me – it is hard to pick which flavor is my favorite because there were so many to choose from and my mom really did make every single one taste INCREDIBLE.

Her favorite (which I try to make at least once a year) is a white cake with raspberry filling and topped with my Best Bakery Buttercream Frosting.

But this time I wanted to change it up. Keeping with the raspberry vibe but pairing it with chocolate cake and the absolute best chocolate buttercream just made her favorite and sent it over the top. It is DELISH!

Here are some commonly asked questions

What is the best way to store leftover chocolate raspberry cake?

If you only have a couple of slices left, place them in an airtight container, preferably in individual slices and refrigerate.

This cake will stay fresh for up to 5 days if kept wrapped and refrigerated. Let sit at room temperature for about 20 minutes prior to serving again.

Can this be made with dark chocolate cocoa powder?

Yes, you can use dark cocoa powder instead of classic cocoa powder. Sometimes I’ll use a black cocoa powder to give it a nice, rich look without the use of food coloring.

Can I use a gluten-free flour mix in this recipe?

Unfornitally this recipe doesn’t work well with a gluten-free flour mix.

What is the best way to store leftover chocolate buttercream frosting?

Just keep it refrigerated in an airtight container for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.

You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using it again.

What’s the best way to evenly cut off the tops of the cakes?

I have found a couple of different ways to do this. Sometimes I’ll place it on a turntable. Then place the knife right on the edge of the dome and turn the turntable around until the knife gets through the cake.

If I am working with soft cake – I’ll take a long piece of floss and pull it through the cake – sort of sawing it side to side – gently pulling towards me until the top has been sliced off.

Can this be made with different size cake pans?

You bet – if you need to change the size of the cake you are making – please see the variations below. As with all cakes – bake until the toothpick test is clean as different ovens, climate, elevation, and other factors can change the baking time.

TWO 9″ pans – These tend to dome and crust a bit more. Baking time will change to 30-35 minutes. This could be varied by the type of pans and true oven temp.
TWO 8″ pans – divide the batter evenly – should be just about 2-1/2 cups of batter for each. Bake for 28-32 minutes.
FOUR 6″ pans – divide evenly – should be about 1-1/3 cup of batter each. Bake for 24-30 minutes.

Can I leave this cake out at room temperature?

If you want this cake to be left out at room temperature, I will substitute the milk in the buttercream for warm water. You can leave the cake out at room temperature for up to an hour if you leave the milk in the buttercream recipe.

Ingredients for Chocolate Raspberry Cake

Chocolate cake

all-purpose flour
granulated sugar
cocoa powder
baking soda
salt
baking powder
eggs – room temperature
milk – room temperature
vegetable oil
vanilla extract
boiling water

Chocolate Buttercream

butter – room temperature
shortening
cocoa powder
confectioner’s sugar
milk
vanilla extract

To Assemble

raspberry preserves
fresh raspberries to garnish

What is bakers release?

Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.

To make Bakers Release – it is as simple as 1,1 & 1.

equal parts of all-purpose flour, shortening, and cooking oil – I like to do 1 cup of each.

Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.

How many can this serve?

Depending on the size of your slices, this cake will yield approximately 12-16 slices. That being said – in our house, it is “go BIG or go home”. So we usually split the cake between the 5 of us for 2 nights.

How to Make Chocolate Raspberry Cake

Pre-heat the oven to 350°F.
Grease three 8-inch cake pans witheither shortening or bakers release and add a parchment circle to the bottoms. *see notes.
Whisk the flour, sugar, cocoa powder, baking soda, salt, and baking powder in the bowl of your mixer.
Add the eggs, milk, oil, and vanilla to the mixing bowl. Beat the mixture on medium-high speed for two minutes.
Stir in the boiling water.
Divide the batter equally between the three prepared cake pans.
Bake for 35 to 45 minutes or until the cake springs back when touched gently in the center.
Let the cakes cool in the pans on a cooling rack until they have reached room temperature.
Remove from the pan by gently inverting onto a flat plate.
Wrap tightly with plastic wrap and place in the freezer until ready to assemble the cake.

What’s the point of adding boiling water to the cake?

When you add the boiling water to the batter, it activates the cocoa powder to give it that rich chocolate flavor and gives the cake the right texture. Note – you can use boiling coffee in place of water if you like – it’s AMAZING!

Don’t miss these other great homemade cake recipes!

Salted Caramel Mocha Sheet Cake
Red Velvet Bundt Cake with Kahlua Ganache
Blueberry Swirl Pound Cake
Brownie Cookie Dough Freak Cake
Homemade Funfetti Cake
German Chocolate Cake
Slow Cooker Carrot Cake
Best White Cake Recipe
Lemon Pound Cake
Best Yellow Cake Recipe
Best Chocolate Cupcake Recipe

How to Make Chocolate Buttercream Frosting

In the bowl of a stand mixer- cream, the butter, shortening, and cocoa powder together.
Place the mixer on a low speed and slowly incorporate the sugar until all of it is incorporated.
Pour the milk and vanilla slowly into the buttercream and allow it to mix until light and fluffy, about two minutes.

**Once greased, I like to also dust the cake pan with flour for white cakes or cocoa powder for chocolate cakes. It helps with releasing the cake from the pan once it has baked and cooled. You can do this by adding about a tablespoon of either of those and then shake it around over the sink until all of the greased area is coated. Shake out the remaining flour or cocoa before adding the cake batter.

How much frosting does this make?

This is enough to fill, crumb coat, and frost & decorate a 3-layer, 8″ round cake. Increase the recipe by 1/2 if you like your frosting thicker than what you see here or wish to pipe on more decoration.

How to Assemble a 3-Layer Chocolate Raspberry Cake

Trim off the domed top of your cakes so they are level.
Place one layer of cake onto the plate or your cardboard circle.
Spread a layer of chocolate buttercream on top- about a quarter-inch thick.
Spread half of the raspberry preserves on top of the buttercream.
Repeat this after adding the next layer of cake finishing up with a cake layer at the top.
Spread a thin layer of buttercream around the whole cake and place it in the fridge to set the frosting for 15 minutes. This is your crumb coat.
Add a thicker layer of buttercream around the cake and smooth out the edges. Place the cake back in the fridge for an additional 15 minutes.
Pipe swirls of the buttercream onto your cake using a pastry bag fitted with a star piping tip.
Add some raspberries on top – if desired.

How do I get the buttercream smooth on the cake?

I like to use a large offset spatula to spread the buttercream onto the cake then use a cake scraper to finish off the sides and top.

Can I add fresh raspberries to the inside layers?

You can break the raspberries in half and sprinkle them right on top of the raspberry jam

Can I use a whole jar of jam to give it a stronger raspberry flavor?

Yes, you can add more jam to the cake, but you will need to keep the jam in place with a pipped ring of buttercream around the edge of each layer of cake. If you don’t add that ring of buttercream, the cake will be unstable and wobble around when you try to frost it.

Can this chocolate cake be frozen?

Yes, I do it often. Once baked – this cake can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)

I also like to freeze the cake once I have assembled the layers and added the crumb coat. This helps the final frosting decorating go much smoother. This way you don’t have your frosting melting off the side of the cake because the cake or the frosting is too warm. Often times I will get a cake to this stage days before the event I’m making for. Then just finish up the decorating the night before.

You can also gently wrap the completely decorated cake and freeze it until you need it. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.

Just make sure to thaw it in the fridge the night before as it does taste best when not frozen. I also like to leave it at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.

How do you prevent the jam from leaking out of the cake?

You will want to make sure you are not skipping the crumb coating of buttercream and the two chill times. The buttercream will set up in the fridge, creating a barrier so the jam doesn’t leak out.

Is there enough buttercream to add a bottom border around the cake?

This just depends on how thick you apply the buttercream to the cake. I had about a third of a cup of buttercream leftover so that I would have had just enough for a bottom border.

Can I replace the oil with butter?

Yes, this cake can be made using 1/2 cup of melted butter in place of the vegetable oil. However, keep it mind that this will change the texture and overall end result of the cake. I prefer using the oil for this reason.

Tips for Making the Best Chocolate Raspberry Cake

Make sure you use fresh baking soda, or your cake might not rise enough.
Use good quality cocoa powder because this will affect the flavor the most.
Don’t use cold ingredients in the batter. Using room temperate ingredients helps the cake rise and mix into the batter easier.
If your buttercream seems stiff, try mixing it for an extra minute or two to help incorporate air to make it fluffy.
Don’t skip the chill time for the cake or your layers of cake are sure to slide around.
Use a lazy susan if you don’t have a cake turntable.
Allow the cake to come to room temperature for 15 minutes before serving to help soften the buttercream.

Can this frosting be made ahead of time?

You bet! Often when I am working on a cake, it happens in batches. I will bake the layers on one day and make the frosting while they are baking.

Then the layers go in the freezer and the frosting gets refrigerated for up to 1-3 days before I even get around to decorating the cake.

Products I love when making a chocolate cake with raspberry filling…

This cake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a homemade cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cake recipe. (you can also SHOP MY FAVORITES in my store)

If you love this Chocolate Raspberry Cake recipe, you’re going to love these other cakes too. Please click each link below to find the easy, printable recipe!

Chocolate Ganache Drip Cake

Chocolate Ganache Drip Cake is simple to make with just 2 ingredients. Make it with or without heavy cream in a variety of chocolate flavors!

Hummingbird Cake

Moist, sweet, and completely irresistible, this Hummingbird Cake is a classic old-fashioned, southern dessert loaded with bananas, pineapple, and spices and topped with cream cheese frosting.

cake decorated with cream cheese frosting and pecans

4th of July Cake

4th of July Cake is the perfect dessert to enjoy while celebrating Independence Day. This funfetti-style bundt cake is so easy and delicious!

Mint Chocolate Chip Ice Cream Cake

Mint Chocolate Chip Ice Cream Cake is made for an epic celebration. Created with chocolate-covered ice cream bars, Oreos, and hot fudge!

Easy Strawberry Cake Recipe

This Easy Strawberry Cake Recipe, made from scratch with fresh strawberry puree. No cake mix, no Jello in here! This is filled & topped with the most delicious strawberry buttercream frosting too.

Chocolate Peppermint Bundt Cake

This Chocolate Peppermint Bundt Cake combines a festive peppermint glaze with a fudgy 5-ingredient chocolate cake. This makes it the perfect dessert to finalize your holiday feast!

Chocolate Peppermint Bundt Cake with Peppermint Glaze Icing

Mint Chocolate Chip Cake

Pumpkin Roll Cake with Bourbon Caramel Sauce

Moist pumpkin cake rolled with bourbon caramel frosting and drizzled with additional bourbon caramel sauce, makes this Pumpkin Roll Cake with Bourbon Caramel Sauce the perfect fall dessert.

Mothers Day Cake

Pastel Layer Cake – Colorful and pretty, this Mother's Day cake will make Mom feel special — and it's a delicious cake everyone will enjoy.

Rich Chocolate Ganache Tart

Other Chocolatey Desserts

Chocolate Cheesecake

Easy Chocolate Truffles

Chocolate Covered Strawberries

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Chocolate Raspberry Cake

This beautiful 3-layer Chocolate Raspberry Cake is made with raspberry filling, creamy chocolate buttercream frosting, and is decorated with fresh raspberries on top. It’s perfect for any occasion!

Prep Time1

Cook Time30

Chill30

Total Time2

Course: Dessert

Cuisine: American

Keyword: 3 layer, buttercream, cake, chocolate, raspberry

Servings: slices

Ingredients

Chocolate cake

3 cups all-purpose flour
3 cups granulated sugar
1 cup cocoa powder
1 tablespoon baking soda
1 teaspoon salt
1 teaspoon baking powder
3 eggs room temperature
1½ cups milk room temperature
1 cup vegetable oil
2 teaspoons vanilla extract
1½ cup boiling water

Chocolate Buttercream

1½ cups butter room temperature
1 cup shortening
1 cup cocoa powder
8 cups confectioner’s sugar
¼ cup milk
2 teaspoon vanilla extract

To Assemble

1¼ cups raspberry preserves
fresh raspberries to garnish

Instructions

Cake

Pre-heat the oven to 350°F.
Grease three 8-inch cake pans witheither shortening or bakers release and add a parchment circle to the bottoms. *see notes.
Whisk the flour, sugar, cocoa powder, baking soda, salt, and baking powder in the bowl of your mixer.
Add the eggs, milk, oil, and vanilla to the mixing bowl. Beat the mixture on medium-high speed for two minutes.
Stir in the boiling water.
Divide the batter equally between the three prepared cake pans.
Bake for 35 to 45 minutes or until the cake springs back when touched gently in the center.
Let the cakes cool in the pans on a cooling rack until they have reached room temperature.
Remove from the pan by gently inverting onto a flat plate.
Wrap tightly with plastic wrap and place in the freezer until ready to assemble the cake.

Chocolate Buttercream

In the bowl of a stand mixer- cream, the butter, shortening, and cocoa powder together.
Place the mixer on a low speed and slowly incorporate the sugar until all of it is incorporated.
Pour the milk and vanilla slowly into the buttercream and allow it to mix until light and fluffy, about two minutes.

Cake Assembly

Trim off the domed top of your cakes so they are level.
Place one layer of cake onto the plate or your cardboard circle.
Spread a layer of chocolate buttercream on top- about a quarter-inch thick.
Spread half of the raspberry preserves on top of the buttercream.
Repeat this after adding the next layer of cake finishing up with a cake layer at the top.
Spread a thin layer of buttercream around the whole cake and place it in the fridge to set the frosting for 15 minutes. This is your crumb coat.
Add a thicker layer of buttercream around the cake and smooth out the edges. Place the cake back in the fridge for an additional 15 minutes.
Pipe swirls of the buttercream onto your cake using a pastry bag fitted with a star piping tip.
Add some raspberries on top – if desired.

Notes

Bakers Release –
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.

To make Bakers Release – it is as simple as 1,1 & 1.

equal parts of all-purpose flour, shortening, and cooking oil – I like to do 1 cup of each.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.

Coca-Cola Chicken

Looking for a new and delicious way to prepare chicken? Coca-Cola chicken is a sweet and savory dish that is sure to impress.

The combination of Coca-Cola soda and barbecue sauce creates a unique and yummy flavor that is sure to be a crowd-pleaser. This slow cooker recipe is perfect for busy weeknights or for feeding a crowd.

Most people have a can of Coke on hand. Why not try this slow cooker coca cola chicken recipe?

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Crepes Recipe

This Crepes Recipe is the best! Tender and golden on the outside and delicate on the inside. Perfect for a sweet breakfast or decadent dessert.

I don’t know about you – but I sure love going out and enjoying a fancy breakfast every now and then. But we dine out less and less these days.

While that can be a good thing, that doesn’t mean the craving for a special breakfast goes away. This is why we make more and more of our dining-out favorites here at home – like this Crepes Recipe.

We really love these and they aren’t as difficult as they appear. It’s really all about getting that batter thin and even. Not all that different from making pancakes – just so much thinner.

I promise once you give these a try you’ll want to stay in and enjoy these in the comfort of your own home instead of having to get ready and go out. They are soft, buttery, and soooooo delicious!

Here are some commonly asked questions

What Are Crepes?

Crepes are a type of thin pancake that originates from France. They can be made sweet or savory, and are often filled with various toppings. Crepes are typically made with wheat flour, eggs, milk, and butter.

How do I know when the pan is hot enough?

The best way to test the temperature of your pan is to sprinkle a few drops of water on it. If the water sizzles and evaporates immediately, then the pan is ready.

What if my crepes are too thin or too thick?

If your crepes are too thin, you may be using too much batter. Try using less batter next time.

If your crepes are too thick, you may not be spreading the batter evenly. Make sure to tilt the pan so that the batter covers the entire surface.

How do I know when my crepe is done cooking?

After you flip the crepe, let it cook for about one minute before checking it. The Crepe should be golden brown on both sides. If it’s not quite done, you can let it cook for a few seconds longer.

Crepes Ingredients

whole milk
all-purpose flour
large eggs
butter – melted
granulated sugar
pure vanilla extract

Ingredient Notes

I opted for whole milk because it’s what I had on hand– use whatever you like!
Non-dairy milks should work with this recipe but I haven’t tried them so I can’t say 100%.
All-purpose flour is best for this recipe as we want a soft and simple crepe.
The eggs are going to bind our crepe together.
Butter adds great richness and fat to our batter.
The granulated sugar is going to sweeten the batter just slightly.
Vanilla is going to add a subtle sweetness and vanilla flavor to the batter.

Easy Crepe Recipe

Add the milk, flour, eggs, butter, sugar, and vanilla to your blender.
Blend on medium speed for 30 seconds.
Scrape down the sides of the blender, making sure no large lumps of flour stick to the edges. Blend for an additional 30 seconds.
Transfer the crepe batter to the fridge to rest for 1 hour. This will help ensure that you have strong, yet soft crepes but it is optional so if you’re in a hurry– feel free to skip it!
Once the batter has rested, heat a large nonstick skillet over medium heat.
Add a small pat of butter (about ½ tablespoon) and swirl it around the pan.
Once the butter has melted, add ¼ cup of crepe batter to the center of the pan.
Immediately after you’ve added the batter, hold the pan at a 45-degree angle and swirl your wrist in a circle. This should help the crepe batter spread into a thin, even layer in the pan. Trust me, it takes some practice, but just keep swirling!
Cook the crepe for 1-2 minutes per side, or until it is golden brown on both sides.
Transfer the crepe to a plate using a thin spatula and repeat steps 3-6 with the remaining batter.
Garnish the crepes with your choice of topping and enjoy warm or at room temperature.
Store any leftover crepes in an airtight container in the fridge for up to three days.

What to serve with these crepes

We love to make a big breakfast when making these crepes. Here are some of our favorite recipes to include with them.

What are some good toppings for crepes?

There are endless possibilities when it comes to toppings for crepes. Nutella and bananas are always a good choice, or you could try something savory like ham and cheese. Get creative and have fun!

Serving Notes

Crepes can either be served rolled or folded into triangles– either way is delicious!
These can be used for virtually any meal from breakfast to dinner– including dessert.
The possibilities are endless! My favorite breakfast combination is fresh fruit and whipped cream, my favorite lunch combination is brie and sautéed mushrooms, and my favorite dessert crepe is stuffed with Nutella!

crepes homemade

Products I love when making crepes…

This crepe recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade crepes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)

Blender
Skillet
Spatula

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If you love this easy crepe recipe, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!

Brioche French Toast

Rich and tender brioche bread, thickly sliced and coated in a sweet cinnamon egg custard makes this Brioche French Toast the perfect breakfast. Topped with fresh fruit and maple syrup, it’s delish!

Easy Cruffin Recipe

Mini Pancakes (Silver Dollar)

Making mini pancakes, often called silver dollar pancakes, is a great way to use up ripe bananas. These tiny banana pancakes are perfect for a quick and easy breakfast or snack.

Homemade Waffle Recipe

No need to dine out to enjoy warm Belgian waffles. This Homemade Waffle Recipe is so easy and delicious – make extra for a quick breakfast all week long.

Air Fryer Bagels

Forget about running to the coffee shop for breakfast when you can make warm & chewy, Air Fryer Bagels in the comfort of your own home!

Breakfast Burritos

Loaded with sausage, hash browns, cheese, and peppers, these Breakfast Burritos are the perfect food to keep you going all morning long.

Easy French Toast Casserole

Easy French Toast Casserole is made with artisan bread, raspberries, and cream cheese. Perfect for holiday mornings or a lazy weekend meal.

Easy Overnight Oats

These super Easy Overnight Oats are a great make-ahead breakfast with just 5 ingredients and only 5 minutes of prep. So delicious too!

Blueberry Baked Oatmeal

This Blueberry Baked Oatmeal is an easy breakfast recipe that’s a great way to start the day and will keep you full all morning long.

Easy French Toast Casserole

Other Delicious Breakfast Treats

Cinnamon Roll Pancakes

Pumpkin Pancakes

Mini Pancake Cereal

If you love this recipe for Homemade Crepes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Print Recipe

Crepes Recipe

This Crepes Recipe is the best! Tender and golden on the outside and delicate on the inside. Perfect for a sweet breakfast or decadent dessert.

Prep Time5

Cook Time20

Rest Time1

Total Time1 25

Course: Breakfast

Cuisine: French

Keyword: crepes

Servings: crepes

Ingredients

1 ¼ cups whole milk
1 cup all-purpose flour
2 large eggs
2 tablespoons butter melted (plus more to grease your pan)
1 tablespoon granulated sugar
1 teaspoon pure vanilla extract

Instructions

Add the milk, flour, eggs, butter, sugar and vanilla to your blender.
Blend on medium speed for 30 seconds.
Scrape down the sides of the blender, making sure no large lumps of flour stick to the edges. Blend for an additional 30 seconds.
Transfer the crepe batter to the fridge to rest for 1 hour. This will help ensure that you have strong, yet soft crepes but it is optional so if you’re in a hurry– feel free to skip it!
Once the batter has rested, heat a large nonstick skillet over medium heat.
Add a small pat of butter (about ½ tablespoon) and swirl it around the pan.
Once the butter has melted, add ¼ cup of crepe batter to the center of the pan.
Immediately after you’ve added the batter, hold the pan at a 45 degree angle and swirl your wrist in a circle. This should help the crepe batter spread into a thin, even layer in the pan. Trust me, it takes some practice, but just keep swirling!
Cook the crepe for 1-2 minutes per side, or until it is golden brown on both sides.
Transfer the crepe to a plate using a thin spatula and repeat steps 3-6 with the remaining batter.
Garnish the crepes with your choice of topping and enjoy warm or at room temperature.
Store any leftover crepes in an airtight container in the fridge for up to three days.

Notes

I opted for whole milk because it’s what I had on hand– use whatever you like! Non-dairy milks should work with this recipe but I haven’t tried them so I can’t say 100%.
All-purpose flour is best for this recipe as we want a soft and simple crepe.

Serving Notes

Crepes can either be served rolled or folded into triangles– either way is delicious!
Crepes can be used for virtually any meal from breakfast to dinner– including dessert.
The possibilities are endless! My favorite breakfast combination is fresh fruit and whipped cream, my favorite lunch combination is brie and sautéed mushrooms, and my favorite dessert crepe is stuffed with Nutella.

Over Easy Eggs

The perfect way to start your day is with tasty eggs cooked over easy. This recipe for Over Easy Eggs is so simple and incredibly delicious.

What’s your favorite way to make eggs? I’m all about the runny yolk – so when I’m picking my favorite we almost always fry them.

They are great when served with sausage or hashbrowns. But my favorite way is to put them on some bread with a little bacon and mayo for a delicious fried egg sandwich. SO GOOD!

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Now – when it comes to making these eggs, it can be a bit daunting. When I was first learning to cook I was told that making eggs is actually considered one of the more difficult things to make.

So we are here to take all the guesswork out of it. We broke it down with step-by-step pictures so you can have all the information you need before you get started.

Once you do it the first time you will be so excited. You’ll wonder why you waited so long. If you have already done it but struggle to make them perfect – I hope this will help you and you can enjoy your breakfast as much as we do.

Here are some commonly asked questions

How to store leftover eggs

If you happen to have leftovers, just transfer them to an airtight container and keep them refrigerated for up to 3 days.

To reheat, add a splash of water to the container, cover with a paper towel (this helps them to steam and not dry out), and microwave until hot – usually, just about 30-60 seconds will do it.

Keep in mind that cooking for a second time will result in the yolks cooking and being firm. You will not be able to keep the yolks runny if you need to reheat them later on.

How to tell if eggs are fresh

We have a habit of stocking up on eggs and then forgetting about them because they are out in the garage fridge.

While eggs will keep (if refrigerated properly) for up to 6 weeks beyond the date on the package – I always like to do this nifty little test if I know they have been in there for a while. The date isn’t always accurate.

When eggs go bad – they create an air bubble inside the shell. So if you place an egg in a few inches of water – watch what it does.

If it stays at the bottom – it is good.
If it sort of hovers halfway between the bottom and the top of the water – it’s on the way to going bad and should be used immediately.
NOW – if the egg floats – that means the air bubble has formed and the egg is no longer safe to eat and should be tossed out.

Does the type of egg matter?

Nope – we have made this recipe with brown or white eggs, either from the store or gifted from our neighbor’s chickens. (those are my favorite)

The size of them doesn’t matter – which is especially great when you are not buying them commercially. They tend to be a variety of sizes when getting them from your own hens.

If you are making an ostrich egg – that is equivalent to about 24 chicken eggs. So you will need a very large fry pan to make a fried egg of that size.

What to serve with this egg recipe

Brioche French Toast
Fruit Salad
Air Fryer Donut Holes with Chocolate Sauce
Lemon Poppy Seed Muffins
Perfect Oven-Cooked Bacon
Easy Banana Bread
Huevos Rancheros

Ingredients for Over Easy Eggs

unsalted butter
eggs

When cooking an egg over easy, it all begins with adding a bit of butter to your skillet, just like a sunny side egg. Once you add the butter to the skillet, set it to medium-low heat and then allow the butter to melt before cracking your egg over the skillet.

When you have the egg cracked in the skillet, allow it to cook on the first side for about two minutes and then carefully flip it over to the opposite side. When cooking an over-easy egg, you only need to let it cook in the skillet for around 30 seconds and can then remove it, placing it on your plate to enjoy it with your favorite breakfast meat and toast.

If you want to have eggs over medium, let the second side cook for up to 45 seconds before removing them from the pan. And, when you prefer eggs over hard, where they’re slightly overcooked, you can leave the second side cooking for an additional minute before removing the eggs from the pan and plating them.

Don’t forget to add your favorite seasonings after you’ve put the eggs in the skillet. You can keep it simple with salt and pepper or use something else, such as seasoning salt, red pepper flakes, or even garlic powder.

Other Egg Recipes to Try

How to Make Over Easy Eggs

Set the eggs out on the counter to come to room temperature for about 20 minutes.
Add the butter to a large non-stick skillet over medium heat and allow it to melt.
Turn the heat down to low.
Crack the eggs into the heated skillet and cook for 2-4 minutes until the white is firm and the yolk is still runny.
Flip the eggs using a thin spatula and cook for another 15-30 seconds.
Remove the eggs from the pan and season with kosher salt and fresh cracked black pepper.

What about over medium and over hard?

There are two other similar ways to cook an egg in the frying pan: over medium and over hard. It’s just a matter of how cooked the yolk is. The distinctions between all of the ways to fry an egg are as follows:

Sunny side up: Cook 2 to 3 minutes without flipping at all.
Over easy: Basically the same as sunny side up, but then flip and cook 15-30 seconds more. The yolk will be runny.
Over medium: The same as sunny side up, then flip and cook 1 minute. The yolk is thicker, more gooey and slightly runny in the very center.
Over hard: You will cook the same as sunny side up, then flip and cook 2 more minutes – the yolk will fully cooked and firm.

How do I know when my over easy eggs are done?

You’ll know your eggs are done once the whites are set and the yolk has started to thicken but is still runny. If you’re not sure, it’s better to err on the side of undercooking since you can always cook them a bit more.

Note

Using room-temperature eggs gives a better end result – but isn’t absolutely necessary to make an over-easy egg.

How do I flip my over easy egg without breaking the yolk?

The easiest way is to use a spatula. Gently slide it under the egg, making sure to get all the edges, then quickly flip it over. You can also try flipping it with your wrist like you would a pancake.

fried egg over easy

Products I love when making this classic breakfast recipe…

This simple breakfast recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you are new to cooking and have never made eggs at home before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this morning recipe. (you can also SHOP MY FAVORITES in my store)

If you love this easy recipe for fried eggs, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!

Mini Pancakes (Silver Dollar)

Making mini pancakes, often called silver dollar pancakes, is a great way to use up ripe bananas. These tiny banana pancakes are perfect for a quick and easy breakfast or snack.

Mixed Berry Muffins

Made with fresh or frozen berries, and Greek yogurt, these Mixed Berry Muffins are fluffy and sweet, loaded with all the berry flavor you love.

Easy Cruffin Recipe

Mini Pancake Cereal

Mini Pancake Cereal has taken over the internet. Teeny tiny pillowy pancakes with a crispy outer texture are great with syrup, fruit, & more!

Blueberry Pie Donuts

Coffee Cake Muffins

Surprise your loved ones with a batch of these quick and easy Coffee Cake Muffins for breakfast. They’re the perfect way to start off the day!

Homemade Waffle Recipe

No need to dine out to enjoy warm Belgian waffles. This Homemade Waffle Recipe is so easy and delicious – make extra for a quick breakfast all week long.

Breakfast Burritos

Loaded with sausage, hash browns, cheese, and peppers, these Breakfast Burritos are the perfect food to keep you going all morning long.

3-Ingredient Homemade Bagels

3-Ingredient Homemade Bagels are easy to make with greek yogurt & a few minutes. Whip up enough for breakfast throughout the week. Known as the weight watchers bagel recipe – these are light & delicious.

If you love this recipe for Over Easy Eggs as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Over Easy Eggs

The perfect way to start your day is with tasty eggs cooked over easy. This recipe for Over Easy Eggs is so simple and incredibly delicious.

Prep Time2

Cook Time4

Total Time6

Course: Breakfast

Cuisine: American

Keyword: eggs, fried

Servings: eggs

Ingredients

1 tablespoon unsalted butter
2 Eggs fresh if available

Instructions

Set the eggs out on the counter to come to room temperature for about 20 minutes.
Add the butter to a large non-stick skillet over medium heat and allow it to melt.
Turn the heat down to low.
Crack the eggs into the heated skillet and cook for 2-4 minutes until the white is firm and the yolk is still runny.
Flip the eggs using a thin spatula and cook for another 15-30 seconds.
Remove the eggs from the pan and season with kosher salt and fresh cracked black pepper.

Notes

Using room temperature eggs gives a better end result – but isn’t absolutely necessary to making an over easy egg.

Oven-Baked Chicken

Oven-Baked Chicken is the perfect recipe for busy weeknight dinners. This dish is so flavorful and easy to make, that the whole family will love it.

I don’t know about you – but dinnertime is such a busy time in our house. So I like to keep things as simple as possible whenever I can.

This chicken recipe is so easy to make and it’s a great option for a weeknight dinner. Oven-Baked Chicken is also a great meal to prep ahead of time and then just pop in the oven when you’re ready to eat. This recipe is sure to become a family favorite!

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Back when I shared my Chicken Marinade recipe I shared how to make the chicken on the grill, since we almost always marinate and then take the cooking outside.

But since moving out of the city and much farther into the woods, we found ourselves with snow much earlier and much later in the year. That took grilling off the table for a few more months.

So we took our marinated chicken and did an oven-baked version that we are sharing here today. I know you’ll love it as much as we do.

oven baked chicken recipe

Here are some commonly asked questions

How long should I marinate the chicken?

While many believe that the longer the chicken sits in the marinade, the better it will be. By doing that it can actually end up making the chicken tougher once cooked.

For the best result, I recommend no longer than 12-24 hours. This recipe calls for at least 30 minutes, which is just enough to prep your other dinner ingredients and get the grill hot.

How much marinade do I need per pound of chicken?

The general rule is about 1/2 of a cup of marinade for every 1-1.5 pounds of chicken. You can increase this recipe as needed depending on how much you are serving. Remember though – you can’t reuse marinade for sanitary reasons. So be sure to make only what you will need and discard it once you have removed the chicken.

Can this be made with bone-in chicken?

Yes, you can make this baked chicken with bone-in chicken breasts. Just increase the cooking time to about 45 minutes since it takes much longer to cook bone-in rather than boneless.

How do you store leftover oven-baked chicken?

Make sure to wrap up any remaining chicken you aren’t going to eat & get it refrigerated within an hour. This is the best practice for reducing any bacteria from growing.

Place the chicken in an airtight container & label it with the date. Keep refrigerated until ready to enjoy again. Use within 3-4 days.

Ingredients for Oven-Baked Chicken

fresh lemon juice
Worcestershire Sauce
olive oil
fresh oregano – minced or dried oregano
minced fresh parsley – and lightly packed or dried parsley
fresh basil – minced and lightly packed or dried basil
garlic – minced
paprika
salt
black pepper
boneless, skinless chicken breasts
fresh parsley finely chopped, for garnish, optional

Can you freeze marinated chicken?

Yes, you can freeze marinated chicken. Just place the prepared zip-top bag full of the chicken and the marinade in the freezer for up to 3 months. It will marinate while frozen – but at a much slower rate, so it won’t be overkill once you finally make it.

Should I cover chicken with foil when baking?

There’s no need to cover the baking dish before baking the chicken in it. During the baking period, leaving the cover off allows for the outside to brown a bit instead of the lighter, steamed chicken color.

How to Make Oven-Baked Chicken

Add all of the marinade ingredients to a medium bowl and whisk well until completely combined.
Add the chicken to a large resealable bag.
Pour the marinade over the chicken. Seal the bag.
Place in the refrigerator to chill for up to 4 hours.
Remove the marinating chicken from the refrigerator and let it sit at room temperature for 20-30 minutes.
Preheat the oven to 375 degrees.
Set out a 13×9 baking dish and lightly drizzle the bottom with olive oil. You can use an oil sprayer if you prefer.
Place the chicken in the baking dish.
Discard the marinade.
Bake for 20-25 minutes or until the internal temperature reaches 165 degrees F.
Remove from the oven and let the chicken rest for 5 minutes before slicing.
Slice and serve.
Store leftovers in the refrigerator in an airtight container for up to 4 days.

What should I serve with marinated chicken?

The possibilities are almost endless when it comes to pairing recipes with marinated chicken. Check out some of our favorite pairings here.

Can you overcook chicken breasts?

You can overcook chicken breasts. It results in juicy meat every time as long as you bake until the internal temperature reaches 165 degrees.

Do I need to poke holes in the chicken before marinating it?

Doing so will dry the pieces out faster when they are cooking. All the juices you just infused by marinating will then leak out of all those holes while it cooks.

Why marinate chicken?

Marinating chicken is a quick and easy way to infuse all the flavors that make it juicy and flavorful. It helps to lock in the juices and make that chicken the best thing you have ever eaten before.

Can this be cooked from a frozen state?

Unless you are cooking this chicken in a pressure cooker/Instant Pot – I don’t recommend cooking this from frozen. Please let the bag thaw first in the refrigerator for 1-2 days before cooking.

Products I love when making oven-baked chicken…

This chicken dinner recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never baked chicken before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this easy dinner recipe. (you can also SHOP MY FAVORITES in my store)

If you love this easy chicken dinner recipe, you’re going to love these other chicken recipes too. Please click each link below to find the easy, printable recipe!

Chinese Orange Chicken

Chinese Orange Chicken is an easy copycat recipe when you are craving take-out but SO MUCH BETTER because it takes just 30 minutes to make.

Chicken and Rice Casserole

Chicken and Rice Casserole is the perfect meal for any night of the week. It’s stress-free, makes great leftovers, and is a family favorite.

Chicken Enchiladas Verde

Chicken Enchiladas Verde is made with a homemade green tomatillo sauce, stuffed with Instant Pot shredded chicken, and topped with cheese.

Ritz Cracker Chicken Casserole

Ritz Cracker Chicken Casserole is a super easy weeknight dinner that’s great for using leftover or rotisserie chicken. It’s a family favorite!

Oven Fried Chicken

Simplify your dinner with this Oven Fried Chicken that comes out crispy & delicious in about an hour. Less mess & clean up, the best baked chicken recipe. Ever!

A close-up view of crispy oven-fried chicken pieces arranged on a plate. The golden-brown breading appears crunchy, giving the chicken a freshly baked and flavorful look.

BBQ Ranch Chicken Casserole

BBQ Ranch Chicken Casserole is a quick and easy dinner loaded with chicken, cheese, and pasta, tossed and baked with BBQ sauce and ranch.

Teriyaki Chicken Kabobs

Marinated teriyaki chicken, colorful bell peppers, sweet pineapple & onions make these Teriyaki Chicken Kabobs that are a delicious easy family dinner idea.

Slow Cooker Crack Chicken (Bacon Cheddar Ranch)

Slow Cooker Crack Chicken (Bacon Cheddar Ranch) is an addicting mixture of chicken, cheese, and bacon, perfectly seasoned with ranch dressing. Cooking this in the slow cooker takes all the work out of it and makes it a super simple hearty dinner on busy days.

Instant Pot Chicken Noodle Casserole

Need a FAST & EASY dinner? Break out the pressure cooker because this Instant Pot Chicken Noodle Casserole is ready in about 15 min & it’s SO GOOD!

how to make Instant Pot Chicken Noodle Casserole

If you love this recipe for Oven-Baked Chicken as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

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Oven-Baked Chicken

Oven-Baked Chicken is the perfect recipe for busy weeknight dinners. This dish is so flavorful and easy to make, that the whole family will love it.

Prep Time5

Cook Time25

Marinating/Resting1

Total Time1 30

Course: dinner, Main Course

Cuisine: American

Keyword: chicken, chicken breast, marinade

Servings:

Ingredients

Marinade

½ cup fresh lemon juice
3 tablespoons Worcestershire Sauce
¼ cup olive oil
2 tablespoons fresh oregano minced or 2 teaspoons dried oregano
¼ cup fresh parsley minced and lightly packed or 4 teaspoons dried parsley
¼ cup fresh basil minced and lightly packed or 4 teaspoons dried basil
3 cloves garlic minced
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper

Chicken

4 8 oz boneless, skinless chicken breasts
fresh parsley finely chopped, for garnish, optional

Instructions

Add all of the marinade ingredients to a medium bowl and whisk well until completely combined.
Add the chicken to a large resealable bag.
Pour the marinade over the chicken. Seal the bag.
Place in the refrigerator to chill for up to 4 hours.
Remove the marinating chicken from the refrigerator and let it sit at room temperature for 20-30 minutes.
Preheat the oven to 375 degrees.
Set out a 13×9 baking dish and lightly drizzle the bottom with olive oil. You can use an oil sprayer if you prefer.
Place the chicken in the baking dish.
Discard the marinade.
Bake for 20-25 minutes or until the internal temperature reaches 165 degrees F.
Remove from the oven and let the chicken rest for 5 minutes before slicing.
Slice and serve.
Store leftovers in the refrigerator in airtight container for up to 4 days.

Notes

Marinating chicken can be placed in the freezer for up to 3 months. Transfer the chicken bag to the refrigerator for 24 hours to thaw. Cook as directed above.

Cannoli Cupcakes

By Kleinworth & Co 2 Comments

I’m all about the cupcakes. I mean, I’m a huge fan of cake, so when it comes to cupcakes – it’s basically a personal-sized cake that’s portable. You can’t go wrong with that.

So when I was thinking of different desserts to make for spring, these cannoli cupcakes came to mind. We already love the Cannoli Cream Pie that I make every year during this time – so why not make that great flavor into cupcakes too?

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Not only are these so incredibly delicious but they are pretty simple to make too. We have it all broken down for you – each part of the process.

Basically, you whip up the cupcakes and you can make the cannoli filling while they bake. Then you can make the frosting while they cool. Each step is simple and takes very little time.

These will be a huge hit at all your seasonal gatherings.

Here are some commonly asked questions

What are cannoli?

Cannoli are an Italian dessert that originated in Sicily. They’re fried pastry dough that’s filled with ricotta cheese, and they’re typically served with chocolate or fruit.

Cannoli cupcakes are a fun and festive twist on the traditional dessert, and they’re sure to be a hit at your holiday party!

What is the best way to store leftover cannoli cupcakes?

As with all cupcakes, the most important thing is to keep them in an airtight container. Because of the butter and mascarpone in the frosting and the cream filling, keep them refrigerated when not serving. Bring to room temperature before serving so the frosting is creamy.

They will keep in the fridge for up to 4 days or freeze for up to 3 months.

Can these cupcakes be made with a box mix?

Sure! If you are tight on time and want to just whip up the cupcake portion of the recipe using a box mix – that will work fine too. You can pick and choose the flavors you like and maybe add a little extra extract to personalize it a bit.

Can cannoli cupcakes be frozen?

Yes – sort of. Once baked – these cupcakes can be frozen prior to being filled. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)

I’m not a fan of the texture of the filling once it has been frozen and then thawed again. So I recommend baking the cupcakes and then adding the filling and frosting right before you are going to serve them.

Ingredients for Cannoli Cupcakes

Cupcake

all-purpose flour
granulated sugar
baking powder
vegetable oil
milk
large eggs
pure vanilla extract

Cannoli Filling

ricotta cheese
confectioner’s sugar
vanilla extract
mini chocolate chips
cinnamon

Frosting

butter – softened
mascarpone cheese – softened
confectioner’s sugar
pure vanilla extract

Can this recipe be doubled?

This recipe works fine when doubled, especially if you use the cookie scoop to get the portions divided equally between all of the cupcakes.

How to Make Cannoli Cupcakes

Cupcake

Preheat your oven to 375F and line 12 muffin tins with paper liners.
In a large bowl, whisk together the flour, sugar, and baking powder.
Add the vegetable oil, milk, eggs, and vanilla. Whisk to combine– just until no large lumps of flour remain. You don’t want to overmix.
Divide the batter between the muffin tins. I use a ¼ cup cookie scoop to ensure they’re all the same size.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes to a wire rack to cool.

Cannoli Filling

In a small bowl, whisk together the ricotta, confectioner’s sugar, and vanilla.
Add the chocolate chips and cinnamon and stir to combine. Set aside until ready to use.

Frosting

Add the butter and mascarpone to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and creamy.
With the mixer on low, slowly the confectioner’s sugar followed by the vanilla extract.
Turn the mixer to high speed and beat the icing until it becomes light and fluffy.
Transfer the frosting to a piping bag fitted with your choice of tip.

Assemble

Scoop a small hole out of the center of each cupcake.
Fill each cupcake with 1 tablespoon of cannoli filling and place the top of the cake back on top of the cannoli filling.
Pipe the frosting on top and garnish with additional mini chocolate chips, if desired.
Store any leftover cupcakes in an airtight container in the fridge for up to two days.

Tips:

To avoid a gritty texture and having to over-add confectioner’s sugar to get the correct feel, drain ricotta cheese thoroughly.
For the filling to set, allow for enough time for it to thicken.
Make certain that your cream cheese and butter are at room temperature before proceeding.
Cream the cream cheese and butter for at least 3-4 minutes before adding any additional ingredients.
Allow to cool completely before adding the icing on top of the cupcake.

How to Stuff a Cupcake

To stuff a cupcake, you must first remove a little hole from the center and then replace the top. However, to make it all fit again, you’ll need to cut it down somewhat.

To remove the core from a cupcake, you may use a fancy little cupcake corer tool, a strawberry huller, a piping tip, or even a regular paring knife. Fill the hole with icing and cut around it to remove it. Then replace it.

No one will notice the seams after you cover it with icing and decorations.

Other Cannoli Recipes to Try

air fryer churro cannoli
cannoli sugar cookie cups
air fryer cannoli – try these for the topping to these cupcakes
Oreo cannoli cream pie
cannoli pancakes

How to soften the butter to room temperature?

First

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

Third

What do you mean by soft butter?

You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.

Ingredient Notes

Flour is the base of our cupcakes– make sure to measure correctly using the spoon and level technique.
Granulated sugar sweetness of the cupcakes.
Baking powder helps with the cupcakes’ rise.
Vegetable oil adds moisture and richness to the cupcake.
Eggs bind the cupcake together.
Milk helps moisten the cupcakes and keeps them light and fluffy.
Vanilla enhances the flavor of the ricotta and mascarpone.
The ricotta gives this a more authentic cannoli flavor.
Confectioner’s sugar helps sweeten the filling and icing.
Mini chocolate chips help add the chocolate flavor we all know and love in cannoli.
I highly recommend using mini chips, rather than regular ones.
Cinnamon adds a hint of warmth and spice.
Butter is the base of our frosting. Make sure it’s completely softened so you don’t end up with lumps in your frosting.
The mascarpone adds a nice tang to the frosting

Be sure to check out our Biscoff cupcakes too!

Products I love when making this delicious cupcake recipe…

This cannoli cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes or cannoli before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious dessert recipe. (you can also SHOP MY FAVORITES in my store)

If you love this Cannoli Cupcake recipe, you’re going to love these other cupcakes too. Please click each link below to find the easy, printable recipe!

Boston Cream Pie Cupcakes

Vanilla cupcakes with cream filling, chocolate buttercream, and topped with chocolate ganache – these Boston Cream Pie Cupcakes are delish!

Chocolate Covered Strawberry Cupcakes

Chocolate Covered Strawberry Cupcakes are a delicious homemade recipe topped with strawberry buttercream frosting & fresh chocolate covered strawberries!

Mint Chocolate Cupcakes

Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting & topped with OREO Carrot Cake Cookies are the perfect dessert recipe for all your spring celebrations.

How to make Carrot Cake Cupcakes with Cream Cheese Frosting

Lemon Curd Cupcakes

Lemon Curd Cupcakes start with a light and airy lemon cupcake recipe that is filled with a dollop of lemon curd and topped with a refreshing homemade lemon frosting. Recipe for homemade lemon curd included too.

S’mores Cupcakes

Caramel Apple Cupcakes

Caramel Apple Cupcakes are made with an apple and caramel homemade cupcake recipe then topped with a delicious caramel buttercream frosting, a fresh apple wedge, and a drizzle of caramel!

Cinnamon Vanilla Bean Cupcakes

Cinnamon Vanilla Bean Cupcakes are simple and easy to make. Perfect for fall celebrations, holiday desserts, or just serious cinnamon lovers.

Pumpkin Spice Cupcakes

If you love Pumpkin Spice Lattes, then you’ll love these Pumpkin Spice Cupcakes topped with pumpkin espresso frosting. So deliciously perfect for fall!

If you love this recipe for Cannoli Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

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5 from 1 vote

Cannoli Cupcakes

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: Italian

Keyword: cannoli, cupcakes

Servings: cupcakes

Ingredients

Cupcake

1 ¼ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ cup vegetable oil
½ cup milk
2 large eggs
1 teaspoon pure vanilla extract

Cannoli Filling

¼ cup ricotta cheese
½ cup confectioner's sugar
1 teaspoon vanilla extract
¼ cup mini chocolate chips
pinch of cinnamon about 1/16th teaspoon

Frosting

4 tablespoons butter softened
4 ounces mascarpone cheese softened
2 cups confectioner's sugar
1 teaspoon pure vanilla extract

Instructions

Cupcake

Preheat your oven to 375F and line 12 muffin tins with paper liners.
In a large bowl, whisk together the flour, sugar, and baking powder.
Add the vegetable oil, milk, eggs, and vanilla. Whisk to combine– just until no large lumps of flour remain. You don’t want to overmix.
Divide the batter between the muffin tins. I use a ¼ cup cookie scoop to ensure they’re all the same size.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes to a wire rack to cool.

Cannoli Filling

In a small bowl, whisk together the ricotta, confectioner's sugar, and vanilla.
Add the chocolate chips and cinnamon and stir to combine. Set aside until ready to use.

Frosting

Add the butter and mascarpone to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and creamy.
With the mixer on low, slowly the confectioner's sugar followed by the vanilla extract.
Turn the mixer to high speed and beat the icing until it becomes light and fluffy.
Transfer the frosting to a piping bag fitted with your choice of tip.

Assemble

Scoop a small hole out of the center of each cupcake.
Fill each cupcake with 1 tablespoon of cannoli filling and place the top of the cake back on top of the cannoli filling.
Pipe the frosting on top and garnish with additional mini chocolate chips, if desired.
Store any leftover cupcakes in an airtight container in the fridge for up to two days.

Mini Pancakes (Silver Dollar)

Making mini pancakes, often called silver dollar pancakes, is a great way to use up ripe bananas. These tiny banana pancakes are perfect for a quick and easy breakfast or snack.

Mini Pancakes are a fun, quick, and healthy breakfast for kids of all ages. They’re also a tasty snack any time of the day.

Growing up my grandparents would always take me out to a diner-style breakfast whenever I would visit. I don’t think I ever left without ordering the silver dollar pancakes. They were my favorite.

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All these years later – I still think they are pretty great. But I wanted to make some and use up some of our over-ripe bananas.

Since making banana pancakes is something the whole family enjoys – I thought it would be great to make them mini to add a bit of nostalgia to our weekend morning.

These are not only fun but so delicious too. We paired ours with salted caramel sauce, whipped cream, and sliced bananas. Absolutely scrumptious!

Here are some commonly asked questions

What’s the difference between a silver dollar and regular pancakes?

Silver dollar pancakes are about the size of an old-fashioned silver dollar, which is about an inch and a half in diameter. Regular pancakes are usually 4-inches are larger!

You can bake these banana pancakes up in a larger size if you prefer. In contrast, other types of pancakes that aren’t necessarily “silver-dollar” are three inches in diameter and equally delicious.

Optional Pancake Toppings

Why are my pancakes sticking to the pan?

If you did not preheat your pan to a high enough heat or coat it with enough butter then the batter could stick to the pan.

Can these be made with pancake mix?

Sure! If you don’t want to mix your own batter in this recipe – just follow the steps starting at #4 here.

What is the best way to store leftover silver dollar pancakes?

Place any leftover mini pancakes in an airtight container and keep refrigerated until ready to serve again. To reheat, vent the container by popping the lid and then microwave for 60-90 seconds or until hot.

How do I get the fluffiest pancakes?

The fluffiness of pancakes comes from the baking powder, so it is important that your baking powder is not old. You also want to mix the batter just until the flour is mixed in, as overmixing will increase the gluten, which will result in chewy pancakes instead of fluffy.

Variations

Chocolate Chips – Scoop pancake batter onto the hot griddle, then sprinkle chocolate chips over each one.
Caramel – Stir 2 tablespoons of caramel sauce into the batter with the other wet ingredients.
Nuts – Scoop pancake batter onto the hot griddle, then sprinkle chopped walnuts over each one.

Can I freeze the pancakes?

Pancakes freeze wonderfully! It is best to flash freeze them by placing them in a single row on a parchment-lined plate for an hour. Once they have partially frozen, transfer them to a freezer-safe container or ziptop bag and return to the freezer for up to 3 months.

I like to place a piece of parchment or wax paper in-between the pancakes so I can stack them when frozen. This helps when I only want to thaw a couple of them for a smaller breakfast.

Ingredients for Mini Pancakes

all-purpose flour
brown sugar
baking powder
salt
ground cinnamon or pumpkin spice
eggs
melted butter
milk
vanilla extract
ripe bananas – mashed
Additional butter or oil for cooking

Can I use a sugar substitute?

I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.

What to serve with mini pancakes

How do I reheat the pancakes?

Microwave: Reheat in 15-second intervals until hot.

Skillet: Melt butter over medium-low heat, then add pancakes and cook until warm.

Oven: 350°F (177°C) for 10 minutes.

Add additional time if cooking from frozen.

banana pancakes recipe

How to Make Mini Pancakes

In a small bowl, mix the flour, brown sugar, baking powder, salt, and cinnamon.
In a separate, medium bowl, whisk the eggs, melted butter, milk, vanilla extract, and bananas.
Fold in the dry ingredients, until there is no dry flour visible. The batter will be lumpy. Don’t over-mix.
Heat the electric griddle to 375°F (190°C) or turn your stovetop to medium heat.
Melt the butter on the griddle or in the skillet.
Using a small scoop, drop the batter onto the skillet in 1 tablespoon portions.
Once the pancake begins to bubble, flip over to finish cooking on the other side.
Once both sides have cooked to a golden brown color, remove and place on a plate.
Add a little extra butter to each cooked pancake.
Serve hot with desired toppings.

Ingredient Information

All-purpose flour – Whole wheat flour or 1:1 Gluten-Free Baking Flour could also be used.
Butter – An equal substitution of oil or applesauce could be used in place of the butter.
Brown Sugar – Replace the brown sugar with honey or maple syrup, if desired.
Bananas – The best bananas for these pancakes are ones that are very ripe, as bananas increase in sweetness as they ripen. Use bananas that have brown or black spots and little to no green.

banana pancakes

Products I love when making silver dollar pancakes…

This mini pancake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade pancakes without a mix before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this breakfast recipe. (you can also SHOP MY FAVORITES in my store)

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recipe for Mini Pancakes (Silver Dollar)

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