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This chocolate Whoopie Pie Recipe is made of 2 soft and fluffy cake-like cookies sandwiched with creamy vanilla marshmallow filling. They are a classic treat that’s positively scrumptious.

Do you have a sweet tooth? I’m all about the cake – followed by cookies in a close second. So what could be better than a cake-like cookie sandwich held together with super creamy marshmallow filling?

Whoopie pies are something I just can’t get enough of. I never want to share whenever I make a batch. If you have never had them before – you are in for a real treat.

Don’t miss our Air Fryer S’mores Recipe!

Now – when I say they have a cake-like texture, I don’t mean a thick cake cookie. I mean that these are more like little rounds of actual cake, but with a slightly different consistency so they hold together like a cookie.

That’s what makes these so great – so soft and fluffy – then that filling – YUM! I swoon with every bite and I know you will too.

chocolate whoopie pies

Here are some commonly asked questions

What is a whoopie pie?

Whoopie pies are cookie sandwiches that are made from little rounds of cake and held together with a creamy filling. Sometimes the cake rounds are made in other flavors and often times the creamy filling varies – being a buttercream frosting, this marshmallow base, or even a cream cheese frosting.

Where did whoopie pies come from?

Well- this depends on who you ask. I have heard that Pennsylvania, Virginia, Massachusetts, New Hampshire, and Maine all claim to be where they originated. Each state has a family or company that claims they were the very first ones to ever make the delicious little treat.

But as with most old, and commonly made recipes, the ability to really track it down and definitively prove that is near impossible. These days whoopie pies are a Pennsylvania Amish tradition and a classic New England treat. I also read that they are Maine’s most-loved food.

What is the best way to store leftover whoopie pies?

Whoopie pies should be kept in an airtight container in the refrigerator for up to a week.

whoopie pie

Can this recipe be doubled?

You can definitely double this recipe. If you are using a standard mixer, it should still accommodate the volume of the cookie batter while mixing.

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.

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.

original whoopie pie recipe

Tips for making chocolate whoopie pies

Butter is the base of the cakes (and filling) — it makes a light and fluffy cake! Just make sure it’s fully softened so the sugar can fully incorporate.
Traditional whoopie pies acre made with shortening – so if you want to make them with shortening instead of butter, that will work too. I just prefer my treats made with butter.
I used granulated sugar to sweeten the cakes but brown sugar would work too!
Make sure to measure the flour using the spoon and level technique– adding too much flour can result in dense cakes!
I used dark cocoa powder, not Dutch-processed.
Baking soda helps the cakes rise and keeps them soft and light.
Buttermilk activates the baking soda and keeps the cakes extra moist.
The vanilla enhances the flavor and sweetness of the chocolate.
Eggs bind the cakes together so they don’t fall apart.
Confectioner’s sugar helps thicken and sweeten the filling.
Marshmallow fluff adds the sticky, marshmallow flavor and texture we all love

What is the difference between Dutch-process cocoa powder and regular cocoa powder?

So Dutch-processed cocoa powder is also referred to as alkalized cocoa. This powder starts with cocoa beans that have been washed in an alkaline solution of potassium carbonate, also used in the production of soap and glass.

By doing this, it neutralizes the acidity of the beans, making the beans neutral. This is important because when they are neutral, they do not react with baking soda. Instead, it is often paired with baking powder.

So – long story short – using regular cocoa powder vs Dutch-process cocoa powder will yield a completely different rise and texture to any recipe you are making.

So I highly recommend paying close attention to the type of cocoa powder called for in each recipe and sticking to it for that reason.

best whoopie pie recipe

How to make Whoopie Pies

Chocolate Cakes

Preheat the oven to 350F and line a large baking sheet with parchment paper.
Add the softened butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy– about 2 minutes.
In another bowl, whisk together the flour, cocoa powder, and baking soda.
In a third bowl, whisk together the buttermilk, egg, and vanilla.
With the mixer on a low speed, alternate adding the dry ingredients and wet ingredients in batches. I add ⅓ of the dry, ½ of the wet, ⅓ of the dry, last ½ of the wet, and last ⅓ of the dry– but it doesn’t have to be exact. You just want it to all get mixed in evenly.
Scrape down the sides of the bowl to ensure that all of the ingredients are well mixed.
Scoop the batter into small portions onto the parchment lined baking sheet making sure to place them at least two inches apart. I use a 2 tbsp cookie scoop to ensure they’re all the same size!
Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool on the baking sheet and while you make the filling.

Filling

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, confectioner’s sugar, and vanilla together on low speed until combined.
Once all of the confectioner’s sugar has been incorporated, increase the mixer speed and beat for 1-2 minutes, or until the filling is light and fluffy.
Next, add the marshmallow fluff and fold it gently into the butter mixture.
Transfer the filling to a piping bag (or a plastic bag with the end cut off) and set aside until ready to use.

Assembly

Once the cakes have completely cooled, place them in similar sized pairs.
Pipe the filling onto one of the flat sides of the cakes and top it with another cake.
Repeat with the remaining whoopie pies and enjoy!
Store any leftovers in an airtight container in the fridge for up to two days.

Whoopie Pie Ingredients

Chocolate Cakes

butter – softened
granulated sugar
all-purpose flour
cocoa powder
baking soda
buttermilk
egg
pure vanilla extract

Filling

butter – softened
confectioner’s sugar
pure vanilla extract
marshmallow fluff

Why are my whoopie pies flat?

Flat whoopie pies tend to happen when the batter/dough isn’t thick enough, which causes it to spread while baking. This can happen with improper measuring of the dry ingredients or the butter being softened too much.

Is a whoopie pie cake or cookie?

Technically it is cake – but more like a small, personal-size cake that is made to be handheld. It looks like a cookie sandwich or a reimagined cupcake with the frosting sandwiched in the middle. The consistency is more like a super thick cake batter – which is like cookie dough – but whoopie pies are actually a cake.

Can whoopie pies be frozen?

You bet you can freeze these whoopie pies. Just wrap each one individually in 2 layers of plastic wrap and then place them in a resealable bag and freeze for up to 3 months.

Whoopie Pie Filling

Products I love when making whoopie pies…

This whoopie pie 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 whoopie pies 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 dessert recipe.

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

Andes Mint Cookies

Andes Mint Cookies are super soft green cake mix cookies packed with your favorite Andes mint chocolate pieces and mint morsels. So good!

S’mores Cookie Sandwiches

Soft & chewy chocolate chip cookies sandwiched together with chocolate spread, crushed graham cracker &marshmallow cream make these S’mores Cookie Sandwiches.

Cookies and Cream Cookies

Cookies and Cream Cookies are soft, buttery cookies loaded with crushed Oreos, melty chocolate chunks, and white chocolate chips – DELISH!

Classic Peanut Butter Blossom Cookies

Soft, chewy peanut butter cookies coated in sugar and topped with a Hershey kiss makes these Classic Peanut Butter Blossom Cookies a favorite.

Chocolate Marshmallow Cookies

Classic Christmas cookie- chewy chocolate base, topped with marshmallow, frosting & sprinkles.

Copycat DoubleTree Hotel Cookies

Thick & chewy chocolate chip cookies just like the famous recipe you’ll find when visiting the Doubletree Hotel Chain. These cookies are over the top AMAZING!

Copycat DoubleTree Hotel Chocolate Chip Cookies

M&M Cookie Recipe

This M&M Cookie Recipe is AMAZING. No chill time needed, these soft & chewy cookies are great for parties, potlucks, gift-giving & afternoon treats.

Snickerdoodle Cookie Recipe & White Chocolate Snickerdoodles

Snickerdoodle Cookie Recipe is the perfect fall dessert for cinnamon lovers. If you want an easy to make soft & chewy snickerdoodle cookie – with or without white chocolate chips, this is for you.

3-Ingredient Pumpkin Cookies

3-Ingredient Pumpkin Cookies are so easy to make & can be ready in less than 30 minutes. The perfect fall treat, great for Halloween & Thanksgiving too.

fall dessert - 3-Ingredient Pumpkin Cookies

If you love this recipe for this homemade Whoopie Pie Recipe 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

Whoopie Pie Recipe

This chocolate Whoopie Pie Recipe is made of 2 soft and fluffy cake-like cookies sandwiched with creamy vanilla marshmallow filling. They are a classic treat that’s positively scrumptious.

Prep Time20

Cook Time15

Total Time35

Course: Dessert, Snack

Cuisine: American

Keyword: cake, chocolate, cookie sandwich, whoopie pies

Servings:

Ingredients

Chocolate Cakes

10 tbsp butter softened
1 ¼ cups granulated sugar
2 ¼ cups all-purpose flour
½ cup cocoa powder not Dutch-processed
1 tsp baking soda
1 cup buttermilk
1 large egg
1 tsp pure vanilla extract

Filling

½ cup butter softened
1 cup confectioner’s sugar
1 tsp pure vanilla extract
7 ounces marshmallow fluff

Instructions

Chocolate Cakes

Preheat the oven to 350F and line a large baking sheet with parchment paper.
Add the softened butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy– about 2 minutes.
In another bowl, whisk together the flour, cocoa powder, and baking soda.
In a third bowl, whisk together the buttermilk, egg, and vanilla.
With the mixer on a low speed, alternate adding the dry ingredients and wet ingredients in batches. I add ⅓ of the dry, ½ of the wet, ⅓ of the dry, last ½ of the wet, and last ⅓ of the dry– but it doesn’t have to be exact. You just want it to all get mixed in evenly.
Scrape down the sides of the bowl to ensure that all of the ingredients are well mixed.
Scoop the batter into small portions onto the parchment lined baking sheet making sure to place them at least two inches apart. I use a 2 tbsp cookie scoop to ensure they’re all the same size!
Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool on the baking sheet and while you make the filling.

Filling

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, confectioner’s sugar, and vanilla together on low speed until combined.
Once all of the confectioner’s sugar has been incorporated, increase the mixer speed and beat for 1-2 minutes, or until the filling is light and fluffy.
Next, add the marshmallow fluff and fold it gently into the butter mixture.
Transfer the filling to a piping bag (or a plastic bag with the end cut off) and set aside until ready to use.

Assembly

Once the cakes have completely cooled, place them in similar sized pairs.
Pipe the filling onto one of the flat sides of the cakes and top it with another cake.
Repeat with the remaining whoopie pies and enjoy!
Store any leftovers in an airtight container in the fridge for up to two days.

Notes

Butter is the base of the cakes (and filling) — it makes a light and fluffy cake! Just make sure it’s fully softened so the sugar can fully incorporate.

● I used granulated sugar to sweeten the cakes but brown sugar would work too!

● Make sure to measure the flour using the spoon and level technique– adding too much flour can result in dense cakes!

● I used a dark cocoa powder, not Dutch-processed.

● Baking soda helps the cakes rise and keeps them soft and light.

● Buttermilk activates the baking soda and keeps the cakes extra moist.

● The vanilla enhances the flavor and sweetness of the chocolate.

● Eggs bind the cakes together so they don’t fall apart.

● Confectioner’s sugar helps thicken and sweeten the filling.

● Marshmallow fluff adds the sticky, marshmallow flavor and texture we all love

Mile High Pound Cake

This towering, buttery Mile High Pound Cake is perfectly dense and deliciously rich, ideal for any celebration or dessert craving.

There is just nothing better than a tall, fluffy pound cake with beautiful red and blue swirls, topped with fresh whipped cream, berries, and sprinkles. You gotta love the red, white and blue!

This Mile High Pound Cake not only looks amazing but is also seriously delicious with its hints of vanilla, lemon, and almond extracts. It reminds me so much of the pound cake my grandma used to make.

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Smoked Jalapeno Poppers

Smoked Jalapeno Poppers are an easy and delicious appetizer that your friends and family will love. Perfect for all your game days or parties!

Let’s talk about a recipe that’s going to seriously jazz up your barbeque: Smoked Jalapeno Poppers! Imagine spicy jalapeno peppers, mellowed by the smoky flavor of a grill, filled with a luscious cream cheese mixture. After that you wrap it all up with a slice of bacon!

It’s a game day favorite that’s packed with flavor and surprisingly easy to make. It’ll be the best appetizer on the platter at your next get-together!

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Sourdough English Muffins

Start your day with the irresistible taste of Homemade Sourdough English Muffins. They are a great way to use your sourdough discard.

Wake up to the delightful aroma of Sourdough English Muffins wafting through your kitchen! These things are a breakfast that’s not only delicious but looks amazing too, with its golden brown crust sprinkled with cornmeal.

These homemade muffins bring a tangy upgrade to your traditional English muffin, thanks to the natural fermentation of sourdough. With their soft, airy interior, perfect for capturing pools of melted butter or your favorite spreads, these muffins transform any morning into a special occasion.

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Easy Buttermilk Fried Chicken

By Kleinworth & Co 7 Comments

Easy Buttermilk Fried Chicken is a classic dinner recipe made with chicken brined in buttermilk, dredged in flour and spices, and fried to crispy, juicy perfection.

My friends – do you love fried chicken? We sure do, which is why we have it on the menu frequently around here. That crispy, golden, crunchy chicken is a family favorite.

You just can’t go wrong with this juicy chicken coated in all those seasonings. It’s just bursting with flavor and I’m telling you – this will be your new all-time favorite.

You see, I grew up watching my great-grandmother and grandmother cook – A LOT! They were old farm gals who prided themselves on putting out a feast each night for dinner. They definitely showed their love for us all with food.

So when the hubs and I were dating, one of the first things I made for him was this fried chicken recipe. I paired it way down – because it was just us two and grandma cooked for an army. But the base of the recipe remains.

buttermilk fried chicken

When I first made this – we barely had the right tools for the job. I had a tiny little fry pan and the only tongs I had were salad tongs. I used them, they got ruined – but we still laugh at it to this day.

Fast forward many years and with the time constraints of jobs and kids – we transitioned into making my oven-baked fried chicken instead of this one. It is every bit as delicious and crazy easy to make – but sometimes you just really want FRIED chicken and all those flavors that come with it. (I encourage you to check it out too.) I know you’ll love grandma’s recipe here – it is AH-MAZ-ING!

buttermilk chicken

Here are some commonly asked questions

How to store leftover fried chicken

Buttermilk fried chicken will keep for 3-5 days in the fridge.
It is best reheated in the oven (325 for 10 minutes or until heated through) or the air fryer (325 for about 5 minutes).
It may be frozen for up to 3 months. Then, to reheat, bake from frozen for about 15 minutes at 450 degrees.

What is the best flour for fried chicken?

When grandma was making this recipe, all she had was all-purpose flour. Over the years I have tried it with other types that I had on hand and I keep coming back to the standard all-purpose, which is great because usually, it is inexpensive and easy to find. (unless something out of the ordinary has happened)

buttermilk fried chicken recipe

ingredients for buttermilk fried chicken

chicken bone-in, skin on, thighs and drumsticks are best
salt
pepper
garlic powder
dried mustard
paprika
sage
buttermilk
all-purpose flour
baking powder
salt
garlic powder
paprika
basil
thyme
onion powder
cayenne pepper
Vegetable oil

how to make buttermilk fried chicken

Place chicken pieces in a large bowl.
Add salt, pepper, garlic, dried mustard, paprika and sage. Stir to coat the chicken evenly.
Pour the buttermilk over the seasoned chicken. Stir well to coat the chicken.
Refrigerate this mixture for at least 1 hour, but the longer you marinate, the more tender it will be. It may be left overnight as well.
In a shallow dish, whisk together the flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper.
Remove each piece of chicken from the marinade, put it into the shallow dish with the flour mixture and toss. Make sure the whole surface of each piece of chicken is coated very well. Set aside.
Heat the oil to about 340 degrees. You want to be able to fry the outside to a crisp golden brown without burning while still cooking the chicken all the way through!
Place the coated chicken pieces into the oil. You may cook 4 or 5 pieces at a time, but don’t crowd the chicken. Turn as necessary and fry until golden brown. (It will take about 15 minutes for each piece to cook completely.) Make sure each piece is fully cooked – the internal temperature should be 170 degrees F. I recommend keeping a candy thermometer in the oil as you cook, the temperature might crop some as you place the cold chicken in the oil so you will need to adjust the heat according to stay around 340 degrees.
Allow the chicken to drain on a wire rack to help the chicken stay crispy.

I don’t have a candy thermometer – how will I know that the oil is the right temperature?

Try standing a wooden spoon in the oil. The oil should bubble around the handle at the bottom of the pot and float up.

If the oil is too hot, the oil will bubble vigorously. If the oil is not hot enough, there will just be a few bubbles coming up.

What is the best oil for deep frying?

So the key when it comes to oil is the smoke point. We used to do a lot of frying and found that the oil is key to the perfect recipe.

Going with something like peanut oil will make the chicken cook too hot and fast – you’ll end up with it too crispy on the outside and uncooked on the inside.

I like to use something with a neutral flavor – like vegetable or canola. You can even use sunflower oil, but it is far more expensive. I tend to stick to the easy stuff – because that’s what grandma used anyway.

buttermilk chicken recipe

I don’t have any buttermilk – what can I substitute?

Place 2 tbsp of lemon juice or vinegar into a measuring cup. Then fill the cup up to the 2-cup measurement with regular milk. Allow this to sit for 10 minutes, and then use it in the recipe.

What is the best temperature for deep frying chicken?

The key here is to keep it around 340-350 degrees. This is why having that trusty thermometer is so important. The cold chicken dropping into the oil will lower the temp, so you will have to adjust your heat to maintain that ideal setting. But keep a close watch, because it will increase quickly and you could burn the chicken – just be attentive. Don’t get distracted by your phone, the TV, or anything else.

crispy buttermilk chicken

I find that the chicken is looking burnt on the outside, but is not cooked inside – what can I do?

Turn down the heat on your oil – it is too hot.

What if I don’t have a thermometer?

Obviously having a thermometer is ideal for making sure the chicken reaches that perfect 165 degrees for food safety. But you can also check that it is done cooking by seeing that the skins are golden brown and the insides are white (not even slightly pink) and the juices run clear – not pink.

buttermilk brined chicken

I don’t have baking powder – can I substitute baking soda?

No, these are very different. If you don’t have baking powder, then just leave that out.

Can this recipe be doubled?

You can, and we do it often. It might take a bit longer to get all the chicken cooked, but doubling works fine.

best fried chicken recipe

Can I substitute skinless chicken?

Yes! This recipe works really well with skinless chicken!

What to serve with fried chicken

Here are some of our favorite recipes to pair with this chicken dinner.

crispy fried chicken

Can I make this chicken in the oven?

Because of the buttermilk, I find that this recipe doesn’t work as well in the oven. The buttermilk makes the flour coating too sticky and thick to properly cook and get crispy in the oven.

You can try my oven-fried chicken or try coating the buttermilk chicken in panko or corn flakes instead of flour to give it the crispy crust that the deep frying gives this chicken.

However, you can cook this recipe in an air fryer if you like. Just spray the floured chicken with some oil and bake it at 360 for about 15 minutes (turn it over halfway through the cooking time).

juicy fried chicken

What is the best cut of chicken for this fried chicken recipe?

For this recipe, I find that thighs and legs give you the best bang for your buck – with just enough meat-to-skin ratio for a super delicious meal. Just make sure that it is bone-in and you leave those skins on.

soaking chicken in buttermilk

Why marinate the chicken in buttermilk?

Because buttermilk is very acidic it works to tenderize the chicken but keeps it from getting too chewy as it can with other types of marinades.

That layer of buttermilk on the outside also creates the perfect level of moisture with the flour coating which works like searing when dropped in the oil. This gives you a crispy outside while keeping that chicken juicy and tender.

grandma’s buttermilk fried chicken recipe

How long to marinate chicken in buttermilk?

For this recipe, we are marinating for at least 1 hour. But, if you have the time you can go for longer. Whenever I can, I will leave it for at least 4 hours or even overnight. With buttermilk, you can marinate for a lot longer and it will only make it better – unlike traditional marinades.

southern fried chicken recipe buttermilk

Products I love when making fried 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 made homemade fried 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 chicken recipe.

southern buttermilk fried chicken

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

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!

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.

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.

Instant Pot BBQ Chicken

Instant Pot BBQ Chicken is a quick and easy meal for busy weeknights that gets dinner done in record time. Just toss and go, so simple!

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.

Cheesy Chicken Spaghetti

The Cheesy Chicken Spaghetti is an easy pressure cooker dinner using the leftover rotisserie chicken. Quick to make & so delicious too.

Instant Pot Creamy Chicken Soup

Instant Pot Creamy Chicken Soup made in the pressure cooker with either fresh, leftover or rotisserie chicken along with sun-dried tomatoes, cheese & more. Positively delicious!

Chicken Noodle Casserole

Chicken Noodle Casserole – simple & delicious comfort food.

If you love this recipe for easy buttermilk fried 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!

Cinnamon Roll Sugar Cookie Bars

Print Recipe

5 from 4 votes

Easy Buttermilk Fried Chicken

Easy Buttermilk Fried Chicken is a classic dinner recipe made with chicken brined in buttermilk, dredged in flour and spices, and fried to crispy, juicy perfection.

Prep Time15

Cook Time45

Chill1

Course: dinner

Cuisine: American

Keyword: chicken, fried, fried chicken

Servings:

Ingredients

8 pieces chicken bone-in, skin on, thighs and drumsticks are best (approximately 3 pounds)

First Coat of Seasonings

1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp dried mustard
½ tsp paprika
½ tsp sage
2 cups buttermilk

Second Coat of Seasonings

2 cups flour
1 tbsp baking powder
1 ½ tsp salt
1 ½ tsp garlic powder
1 ½ tsp paprika
1 ½ tsp basil
1 ½ tsp thyme
1 ½ tsp onion powder
1 tsp cayenne pepper

Frying

Vegetable oil to be 1- 2 inches deep in a deep frying pan

Instructions

Place chicken pieces in a large bowl.

First Coat of Seasonings

Add salt, pepper, garlic, dried mustard, paprika and sage. Stir to coat the chicken evenly.
Pour the buttermilk over the seasoned chicken. Stir well to coat the chicken.
Refrigerate this mixture for at least 1 hour, but the longer you marinate, the more tender it will be. It may be left overnight as well.

Second Coat of Seasonings

In a shallow dish, whisk together the flour, baking powder, salt, garlic powder, paprika, basil, thyme, onion powder, and cayenne pepper.
Remove each piece of chicken from the marinade, put it into the shallow dish with the flour mixture and toss. Make sure the whole surface of each piece of chicken is coated very well. Set aside.
Heat the oil to about 340 degrees. You want to be able to fry the outside to a crisp golden brown without burning while still cooking the chicken all the way through!
Place the coated chicken pieces into the oil. You may cook 4 or 5 pieces at a time, but don’t crowd the chicken. Turn as necessary and fry until golden brown. (It will take about 15 minutes for each piece to cook completely.) Make sure each piece is fully cooked – the internal temperature should be 170 degrees F. I recommend keeping a candy thermometer in the oil as you cook, the temperature might crop some as you place the cold chicken in the oil so you will need to adjust the heat according to stay around 340 degrees.
Allow the chicken to drain on a wire rack to help the chicken stay crispy.

Notes

It may take some test pieces to find the temp that cooks the chicken golden on the outside and fully cooked on the inside.

Cinnamon Honey Butter

By Kleinworth & Co 9 Comments

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!

Are you ready to kick off this weekend with a bang? I am definitely ready to try to fit in little pockets of time out of the office because I soooooo need it.

We mixed up this Cinnamon Honey Butter because we super love the stuff when we visit Roadhouse. But we found that we love it mixed into a little oatmeal too – it was delicious.

Be sure to try our delicious Apple Butter Bread!

I have mentioned before that my son is absolutely nuts for cinnamon. So when I promised him I would make some of this cinnamon honey butter for him to add to breakfasts & our dinner rolls.

The one special request he gave me was that he wanted it to have a bolder cinnamon flavor than the traditional recipes we see floating around. I can do that – for sure. Just enough, not too much. He was definitely happy with the result & is using it on everything.

Texas Roadhouse Cinnamon Butter

If you really like cinnamon- this is the spread for you. It’s just a hint of honey & packed full of that wonderful cinnamon flavor. No need to butter your toast & then top it with a cinnamon/sugar mixture.

This has it all right in there. Added to hot toast right out of the toaster – it melts to a gooey cinnamon glaze. Mmmmmmmm – perfect for my weekend breakfast – that’s for sure.

Texas Roadhouse Butter

Here are some commonly asked questions

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

Texas Roadhouse Butter Recipe

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.

How long does honey butter last?

For this butter – if you keep it in the fridge it will last up to 1 month. If you like to leave your butter at room temperature overnight, it will last 1-2 days at most. You can use a butter crock so it stays spreadable and that will extend the life by several more days.

Cinnamon Butter Texas Roadhouse

How to make Texas Roadhouse Butter

Mix all of the ingredients together in a large bowl until well blended. You can use either a large rubber spatula, a hand mixer or a stand mixer for this.
Place the butter on parchment paper, cover and roll into a log.
Twist the ends of the parchment paper.
Chill in the refrigerator for at least 24 hours before serving.

More Delicious Cinnamon Recipes

Cruffins

Cinnamon Roll Pancakes

TikTok Cinnamon Rolls

Cinnamon Cookies

Apple Pie Cinnamon Rolls

One-Hour Carrot Cake Cinnamon Rolls

Cinnamon Sugar Pretzel Bites

Cinnamon Roll French Toast Bake

Snickerdoodle Cake

Ingredients for Cinnamon Honey Butter

butter – room temperature
honey
ground cinnamon

Tips for the BEST Cinnamon Honey Butter

If you’d like to make this sweeter – add 1 tbsp confectioner’s sugar to the mixture.
Don’t microwave this butter to soften as it tends to melt a bit faster and the end result isn’t desireable.
Deepen the flavor with 1 tsp pure vanilla extract
Whip up a double batch, place it in a pretty jar with a bow and gift some to the neighbors. They will surely appreciate it.
This honey butter can be frozen for up to 2 months.

What to serve with this cinnamon honey butter

Serving options are abundant with this butter – you can try it with biscuits or dinner rolls, toast, cornbread, sweet potatoes, and more. Here is a small list of the recipes we use it with.

Texas Roadhouse Honey Butter

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

Italian Garlic Butter

Italian Garlic Butter is loaded with parsley, garlic and parmesan cheese. perfect for adding to french bread, dinner rolls or on your favorite filet.

Overhead view of whipped butter with garlic and chives in a jar with a butter knife laying on top.

THE BEST Homemade Ranch Dressing – EVER!

Skip the bottled version at the store and make this flavorful Ranch Dressing from scratch. It’s easier than you might think, and once you make it, you can use it on all your favorite foods. It is THE BEST homemade ranch dressing – EVER!

Slow Cooker Fig Butter

This delicious fig butter couldn't be easier to make with the help of the slow cooker. Just toss all the ingredients in and let it cook for several hours. It's perfect for any breakfast meal.

Sriracha Ranch Dipping Sauce

Sriracha & ranch collide into one amazing sauce.

Chunky Caesar Dressing Recipe

Chunky Caesar Dressing Recipe is easy to make so you can always have some on hand. Serve homemade Caesar Salad with grilled chicken & pasta for dinner.

Best Burger Sauce on a Double Caramelized Onion Burger

Best Burger Sauce on a Double Caramelized Onion Burger is the best thing you’ll ever eat. Delicious over the top juicy burger loaded with all the good stuff.

Crock Pot Dulce de Leche

Crock Pot Dulce de Leche is an easy slow cooker caramel recipe that takes just one ingredient. Simple to make & the perfect topping for fall desserts.

Slow Cooker Pumpkin Butter

Pumpkin Butter is a delicious fall spread made easily in the slow cooker. Spread it on your breakfast treats or mix it into other baked goods. It is the epitome of fall flavors!

Creamed Honey – Whipped Honey

Creamed Honey – a simple & easy way to decrystalize your honey & give it a smooth, creamy consistency.

Other Homemade Kitchen Staple Ingredients

Italian Garlic Butter

Homemade Mayonnaise

Homemade Brown Sugar

Herb Butter

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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!

Prep Time5

Course: Breakfast, Sauce, Side Dish

Cuisine: American

Keyword: butter, cinnamon, honey

Servings: cup

Ingredients

1 cup butter – room temperature
2 tbsp honey
1½ tsp ground cinnamon

Instructions

Mix all of the ingredients together in a large bowl until well blended. You can use either a large rubber spatula, a hand mixer or a stand mixer for this.
Place the butter on parchment paper, cover and roll into a log.
Twist the ends of the parchment paper.
Chill in the refrigerator for at least 24 hours before serving.

Notes

Serving Options – Biscuits or Dinner Rolls, Toast, Cornbread, Sweet Potatoes

Hashbrown Breakfast Casserole

By Kleinworth & Co 12 Comments

This super easy Hashbrown Breakfast Casserole is made with milk, eggs, butter, sausage, bacon, hash browns, and cheese. What a great start to the day!

When it comes to breakfast we rarely have time for anything fancy these days and when I say fancy, I mean something that isn’t grab-n-go. So when I can make something like this breakfast casserole, the whole family is elated.

What I love about this breakfast is that while it isn’t a 30-minute or less recipe, it’s pretty simple to make and you can even make it the night before and bake in the morning, which is great for our schedule.

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Strawberry Cheesecake Bars

Strawberry Cheesecake Bars are made with a graham cracker crust and strawberry jam swirled throughout the creamy cheesecake layer.

Who loves cheesecake? Cheesecake is a big deal in our house. I mean, the hubs will choose cheesecake over a traditional birthday cake every single year.

So it is no surprise that we have quite a few cheesecake recipes that we make often. One of the favorites is this recipe for Strawberry Cheesecake Bars that is DELISH.

When I first met the hub’s grandmother one of the first things she told me was that I was going to have to learn how to make her no-bake cheesecake and perfect it. No pressure or anything. Fortunately, it was super simple.

But over the years I have enjoyed branching out and making other recipes because I prefer my cheesecake to be more on the New York Style vs the no-bake style. That’s where these bars come into play and boy are they tasty.

strawberry cheesecake bar recipe

Here are some commonly asked questions

Can I add other fruit flavors to this cheesecake recipe?

Yes- of course. We also like to make this with raspberries, blackberries & cherries. So good, no matter the fruit. I have not tried it with peaches, so if you do, please let me know how it turns out.

Can I make this with a cookie crust instead?

Of course. Just combine 1-1/2 cups finely ground cookie crumbs with the other crumb ingredients and toss with a fork until all the crumbs are moist. Then press firmly into the bottom of the pan. These are great with an Oreo crust and also with a Vanilla Wafer crust.

Why this recipe works

Strawberry is a great flavor pairing for cheesecake
Bars are easier to eat than a large slice of traditional cheesecake and helps keep portions in check
Using jam keeps prep quick and easy

philadelphia snack bars strawberry cheesecake

What is the best way to store Strawberry Cheesecake Bars?

I like to keep mine in the dish I bake these in, mainly to cut down on extra dishes. So after serving, cover the baking dish with plastic wrap or tin foil. Be sure to label with the date before refrigerating.

This recipe should keep for up to 3 days. As with most food, it is important to get these into the refrigerator within 1 hour after serving to prevent bacteria growth.

What pan do you recommend?

I really love this metal baking pan because not only is it the perfect size, but it is also easy to clean & affordable too.

Can these be topped with pie filling?

You bet – that would be delicious. If you want more sweet strawberry flavor – spreading a can of strawberry pie filling on the top would be AMAZING.

strawberry swirl cheesecake bars

Can this be made with frozen fruit?

You can make this with frozen berries, but make sure they are fully thawed before using. The frozen ones will have too much moisture if you try to bake them while frozen & you will end up with a goopy mess.

TIPS FOR THE BEST CHEESECAKE BARS

Cool completely before transferring to the refrigerator.
Use a sharp knife and run it under hot water first for the cleanest cuts.
This can easily double – just bake 2 pans side-by-side.
Do not leave at room temperature for more than 2 hours.
Beat the cream cheese by itself for about 60 seconds at high speed before adding any other ingredients for the creamiest texture.
Can sub in other jam flavors if desired.

Can this recipe be doubled?

I usually like to double this recipe but still bake it in 2 separate pans. This way I can keep the baking time the same, instead of having to figure out how much longer I need to increase the time. Plus I really like the thickness with this recipe & doubling it into another size pan would change that.

If you love strawberries – don’t miss these popular recipes

How many bars will this recipe make?

Honestly, this really depends on how large or small you cut them. But I like to cut them 3×3 – totaling 9 bars. Of course, you can cut 4×4 rows to make 12 bars or 2×2 & have just 4 super large bars. That is really up to you. I’m talking 3 bars x 3 bars – not 3″x3″.

How to Make Strawberry Cheesecake Bars

Crust

Preheat the oven to 350F.
Line an 8×8 baking dish with parchment paper and spray it with nonstick baking spray. Set aside.
In a large bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Stir until the mixture resembles wet sand– about 30 seconds.
Transfer the crust into the prepared baking dish and pack it firmly into the bottom of the pan.
Partially bake the crust for 5 minutes, then remove it from the oven to cool slightly while you make the filling.

Cheesecake

Add the cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream them together on medium speed until they are smooth and light– about 2 minutes.
Next add the sour cream and pure vanilla extract and mix to combine.
Lastly, add the eggs one at a time.
Scrape down the sides of the bowl to ensure that everything is fully incorporated.
Pour the cheesecake layer on top of the par baked crust. Add spoonfuls of strawberry jam to the top of the cheesecake layer and swirl them into the cheesecake.
Bake for 30-35 minutes, or until the center is fully set and doesn’t jiggle when the pan is lightly shaken.
Allow the cheesecake to cool to room temperature (about 1 hour) and then transfer it to the fridge to cool completely (about 2 hours).
Slice and enjoy. Store any leftover bars in an airtight container in the fridge for up to three days.

Ingredients for Strawberry Cheesecake Bars

Crust

graham cracker crumbs
brown sugar
butter – melted

Cheesecake

cream cheese at room temperature
granulated sugar
sour cream
pure vanilla extract
large eggs
strawberry jam

Products I love when making these cheesecake bars…

This cheesecake bar 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 cheesecake 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 bar recipe.

If you love this Easy Strawberry Cheesecake Bars recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Cherry Pie Bars or Kuchen Bars

Cherry Pie Bars or Kuchen Bars have a moist and chewy cake-like base topped with cherry pie filling, more pockets of tender crumble, & a sweet sugar glaze. Better than traditional pie & easy to make.

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars are all the deliciousness of chocolate chip cookies in just one batch – no rolling required. Perfect for lazy & busy days alike.

Easy Lemon Bars

Easy Lemon Bars are the perfect spring dessert straight from grandma’s recipe box. Great for brunches, bake sales, bridal showers & more.

Blueberry Cheesecake Bars

Blueberry Cheesecake Bars are a creamy cheesecake recipe made with fresh blueberries & a vanilla wafer crust. This will be one of your favorite desserts!

Samoa Cookie Bars

Samoa Cookie Bars are inspired by the adored Samoa girl scout cookies with layers of brown sugar shortbread, caramel, coconut, and chocolate.

Blackberry Crumb Bars

Blackberry Crumb Bars are packed with sweet blackberries & a buttery crust & crumble topping. Perfect to serve at all your spring & summer events.

Chocolate Chip Peanut Butter Cookie Bars

Chocolate Chip Peanut Butter Cookie Bars are soft and chewy peanut butter cookie bars swirled with melted chocolate chips. The perfect easy dessert!

bite of chocolate chip cookie bars with peanut butter

Blueberry Pie Bars

This Blueberry Pie Bars Recipe is the perfect dessert recipe for blueberry lovers. Loaded with fresh blueberries, these buttery bars are great for any occasion.

Chocolate Chip Cookie Cheesecake Bars

Chocolate Chip Cookie Cheesecake Bars are made with just 4 ingredients and are ready in less than 1 hour. The perfect pairing of cheesecake and cookies!

Easy dessert recipe - Chocolate Chip Cookie Cheesecake Bars

If you love this recipe for Strawberry Cheesecake Bars 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 Cheesecake Bars

Strawberry Cheesecake Bars are made with a graham cracker crust and strawberry jam swirled throughout the creamy cheesecake layer.

Prep Time10

Cook Time40

Course: Dessert

Cuisine: American, Greek

Keyword: bars, cheesecake, strawberry

Servings:

Ingredients

Crust

1 ½ cups graham cracker crumbs
¼ cup brown sugar
6 tbsp butter melted

Cheesecake

16 ounces cream cheese at room temperature
½ cup granulated sugar
⅓ cup sour cream
1 tsp pure vanilla extract
2 large eggs
¼ cup strawberry jam

Instructions

Crust

Preheat the oven to 350F.
Line an 8×8 baking dish with parchment paper and spray it with nonstick baking spray. Set aside.
In a large bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Stir until the mixture resembles wet sand– about 30 seconds.
Transfer the crust into the prepared baking dish and pack it firmly into the bottom of the pan.
Partially bake the crust for 5 minutes, then remove it from the oven to cool slightly while you make the filling.

Cheesecake

Add the cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream them together on medium speed until they are smooth and light– about 2 minutes.
Next add the sour cream and pure vanilla extract and mix to combine.
Lastly, add the eggs one at a time.
Scrape down the sides of the bowl to ensure that everything is fully incorporated.
Pour the cheesecake layer on top of the par baked crust. Add spoonfuls of strawberry jam to the top of the cheesecake layer and swirl them into the cheesecake.
Bake for 30-35 minutes, or until the center is fully set and doesn’t jiggle when the pan is lightly shaken.
Allow the cheesecake to cool to room temperature (about 1 hour) and then transfer it to the fridge to cool completely (about 2 hours).
Slice and enjoy. Store any leftover bars in an airtight container in the fridge for up to three days.

Applesauce Muffin Recipe

This super easy Applesauce Muffin Recipe is made from scratch with ground cinnamon, allspice, and raisins. They’re a great start to the day.

When it comes to breakfast around here, we don’t do a full spread with bacon and eggs and all the other stuff very often. The same goes for things like french toast and pancakes. Those are reserved for when we have a bit more time – which seems few and far between these days.

But what we really love to have on hand almost all of the time is muffins. They are quick and easy to make and they make breakfast “grab-n-go” which is always nice. Anything that keeps the day running at a smooth and even pace is a plus in my book. This is why we love these applesauce muffins.

We love these because not only are they easy but they are delicious too. They are so simple, in fact, that I leave it up to the kids to make them whenever we run out.

That being said, they are all young adults now – but they have been making these for years and it has not only kept me out of the kitchen but taught them a lot about being in the kitchen. Skills for later in life are always good to have in your back pocket. Check out these muffins – I know you’ll love them too.

applesauce muffins

Here are some commonly asked questions

Can these muffins be frozen?

You bet! These muffins freeze quite well. I recommend waiting until they have completely cooled. Then wrap them individually with plastic wrap. Then place them in a zip-top bag and freeze for up to 3 months. Thaw in the refrigerator overnight before serving again.

How do I properly measure the flour?

With some recipes – 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 can work for this recipe.

muffins with applesauce

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

Can I use a vanilla substitute instead of vanilla extract?

Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.

applesauce in muffins

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 muffin texture.

What to serve with these muffins

There’s really no limit to what you can serve alongside these muffins – but here is a list of our most-served recipes that we pair with them.

cinnamon applesauce muffins

How to Make Applesauce Muffins

Preheat the oven to 350 degrees F.
Fill a muffin tin with liners.
In a medium bowl, whisk together the flour, cinnamon, allspice and baking soda. Set aside.
In a large mixing bowl, beat together the butter and sugar until creamy and fluffy.
Beat in the eggs, applesauce and vanilla until smooth.
In a small bowl, add the raisins and about 2 tbsp of the flour mixture and toss to coat.
Gradually add the dry ingredients to the wet ingredients, folding just until moistened.
Fold in raisins.
Divide the batter into the prepared muffin tin using a cookie dough scoop.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool on a wire rack.
Serve at room temperature or warm.
Store any leftovers in an airtight container.

Ingredients for Applesauce Muffins

all-purpose flour
ground cinnamon
ground allspice
baking soda
unsalted butter – softened
granulated sugar
large egg – room temperature
unsweetened applesauce
vanilla extract
raisins optional

Products I love when making these muffins…

This muffin 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 muffins 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 simple breakfast recipe.

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

JUMBO Bakery-Style Chocolate Chip Muffins

JUMBO Bakery-Style Chocolate Chip Muffins are deliciously moist, packed with chocolate chips, and the perfect way to start the day!

JUMBO Bakery-Style Chocolate Chip Muffins Recipe

Rhubarb Muffins Recipe

Tart pieces of rhubarb mixed into the tender crumb of this streusel-topped cake, make this the best Rhubarb Muffins Recipe EVER!

Best Pumpkin Streusel Muffins

The Best Pumpkin Streusel Muffins topped with salted caramel glaze really is the perfect fall breakfast treat or snack. Easy to make & delicious too!

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins are a quick & easy breakfast recipe for the whole family. Great for weekend mornings with coffee or when rushing off to work. So good!

3-Ingredient Banana Muffins

Homemade breakfast just got super easy with these 3-Ingredient Banana Muffins! Add nuts or oats to the top or enjoy them plain. Either way, they are TASTY!

Monkey Muffins

Monkey Muffins are a delicious banana muffin recipe, loaded with coconut & chocolate chips! These make the perfect breakfast to make your day happy!

best banana muffin recipe - monkey muffins

Chocolate Overload Muffins

Best Blueberry Streusel Muffins

The very Best Blueberry Streusel Muffins recipe you’ll ever make! It’s the ultimate in easy breakfast recipes with buttery streusel crumbles. Delicious!

If you love this Applesauce Muffin Recipe 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

Applesauce Muffin Recipe

This super easy Applesauce Muffin Recipe is made from scratch with ground cinnamon, allspice, and raisins. They’re a great start to the day.

Prep Time10

Cook Time25

Course: Breakfast, Snack

Cuisine: American

Keyword: applesauce, muffins, raisin

Ingredients

2 cups all-purpose flour
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp baking soda
½ cup unsalted butter softened (1 stick)
1 cup granulated sugar
1 large egg room temperature
1 cup unsweetened applesauce
2 tsp vanilla extract
½ cup raisins optional

Instructions

Preheat the oven to 350 degrees F.
Fill a muffin tin with liners.
In a medium bowl, whisk together the flour, cinnamon, allspice and baking soda. Set aside.
In a large mixing bowl, beat together the butter and sugar until creamy and fluffy.
Beat in the eggs, applesauce and vanilla until smooth.
In a small bowl, add the raisins and about 2 tbsp of the flour mixture and toss to coat.
Gradually add the dry ingredients to the wet ingredients, folding just until moistened.
Fold in raisins.
Divide the batter into the prepared muffin tin using a cookie dough scoop.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool on a wire rack.
Serve at room temperature or warm.
Store any leftovers in an airtight container.

Easy Apple Crisp Recipe

By Kleinworth & Co 6 Comments

Easy Apple Crisp Recipe is the perfect dessert for fall. Simple to make & loaded with apples, cinnamon & oats. Top a warm slice with ice cream, so good.

Do you love the flavors of fall? Our family sure does. When it comes to apples & cinnamon, it certainly tops the list – which is why this Easy Apple Crisp Recipe is one we make all season long.

You see, we love to go visit old farmer Joe here in town & always come home with a few flats full of apples. The family has their favorite apple recipes, like apple butter & apple pie. But this crisp also tops the list.

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Ritz Cracker Chicken Casserole

By Kleinworth & Co 9 Comments

Ritz Cracker Chicken Casserole is a super easy weeknight dinner that’s great for using leftover or rotisserie chicken. It’s a family favorite!

When I was first married more than a couple of decades ago and living on my own, I spent a lot of time at my in-law’s house.

One meal they made quite often was this Ritz Cracker Chicken Casserole. I didn’t grow up with a lot of casseroles and this one was so delicious – I immediately fell in love.

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Malasadas Recipe

By Kleinworth & Co 2 Comments

This Malasadas Recipe is a Portuguese dessert that’s become a Hawaiian favorite. The fried dough rolled in sugar makes them irresistible!

Today, we’re going to dive into the world of Portuguese dessert, a little fluffy, sweet treat known as Malasadas. Think of them as a type of Portuguese donut that is a bit different and definitely delightful.

With their Portuguese origins, they have traveled across oceans to Hawaii with Portuguese immigrants, where they’ve become a favorite dessert.

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Spinach and Artichoke Chicken Casserole

This easy-to-make Spinach and Artichoke Chicken Casserole combines tender chicken, fresh spinach, and tangy artichokes in a creamy, cheesy sauce. Perfect for a comforting family dinner or a crowd-pleasing potluck dish.

Imagine pulling a dish out of the oven, bubbling with creamy cheese, tender chicken, and a blend of spinach and artichoke hearts that just screams comfort food. That’s exactly what you get with this Spinach and Artichoke Chicken Casserole. It’s a dish that combines the heartiness of a protein-packed main course with the beloved flavors of a classic spinach artichoke dip.

Perfect for a cozy family dinner, potluck, or any day you need a little extra warmth on your plate, this casserole is sure to become a favorite. Plus, it’s a great way to sneak some veggies into your meal in the most delicious way possible!

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Oven-Baked Pork Chops

Get dinner on the table fast with these super juicy and flavorful Oven-Baked Pork Chops that are ready in 30 minutes, start to finish.

When it comes to dinner, it is so hard to get everyone to the table at the same time. Scheduling anything for 5 people who all work and have other commitments pulling them in every direction is a tough task. So we like to keep dinner simple around here.

One thing we have been making since long before the babies even came along is these pork chops baked in the oven. They are one of the first things I learned to make when out on my own – which means they are perfect for beginners and experienced cooks alike.

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Slow Cooker Peach Cobbler with Bisquick

By Kleinworth & Co 3 Comments

Slow Cooker Peach Cobbler with Bisquick is the easiest summer dessert. Perfect when served with a scoop of vanilla ice cream on top.

Let’s talk about a delightful recipe that will take your taste buds on a delightful journey: Slow Cooker Peach Cobbler with Bisquick. Picture this: succulent, syrupy peaches nestled under a golden, biscuit-like topping.

It’s just the right mix of soft, fluffy, and slightly crisp. And the best part? Your trusty slow cooker does all the work, making this a perfect dessert for warm summer days or cozy winter nights. So, let’s jump in and start making this delightful dessert!

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Lemon Curd Cupcakes

By Kleinworth & Co 4 Comments

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.

Are you a lemon lover? It is a favorite for so many. It’s a great flavor to serve when celebrating birthdays, baby and bridal showers, and even when served at weddings. My mom made A LOT of lemon wedding cakes in her day.

This is why I just had to share with you this recipe for these lemon curd cupcakes. We made the homemade lemon cupcakes then filled them with homemade lemon curd and then topped them with a homemade lemon buttercream that is TO DIE FOR. These cupcakes are every lemon-lovers dream. I know you’ll love them too.

I love this recipe because not only is it delicious but it is so easy to make too. Each of the recipes, for the cupcakes, the lemon curd, and the frosting are simple.

Nothing complicated here. Just make each of the easy recipes and then assemble – then enjoy everyone telling you how amazing they are. That little dollop of lemon curd in the center is a nice surprise and gives you that flavor and texture of wedding cake, without the commitment of a whole slice.

Lemon Cupcakes with Lemon Curd Filling

Here are some commonly asked questions

Can lemon curd cupcakes be frozen?

Yes, I do it often. Once baked – the cupcakes can be frozen at all stages of the creation process. 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 cupcakes to keep the frosting from getting too soft.)

I also like to freeze the cupcakes once I have added the filling and replaced the top. This helps the final frosting decorating go much smoother. Often times I will get the cupcakes 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 cupcakes on a plate or serving tray and freeze them until you need them. 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 cupcakes in the fridge the night before as they do taste best when not frozen. I also like to leave them at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.

Lemon Filled Cupcakes

What is the best way to store leftover lemon cupcakes?

Just keep these refrigerated for up to 7 days. As long as you don’t let them sit out at room temperature for too long, they should keep well when chilled.

Lemon Cupcakes

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.

1 cup all-purpose flour
1 cup shortening
1 cup cooking oil

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.

Lemon Cupcake Filling

Ingredients for Lemon Cupcakes

all-purpose flour
granulated sugar
lemon zest
baking powder
vegetable oil
milk
large eggs
pure vanilla extract

Ingredients for Homemade Lemon Curd

granulated sugar
fresh lemon juice
finely grated lemon zest
large eggs
butter – room temperature

Lemon Buttercream Frosting

Ingredients for Lemon Buttercream Frosting

butter softened
lemon zest
vanilla extract
confectioner’s sugar

How to Make Lemon Cupcakes

Preheat the oven to 350F and grease a standard cupcake tin with nonstick spray or bakers release. You can also line it with wrappers if desired.
In a large bowl, combine the flour, granulated sugar, baking powder, and lemon zest. Whisk to combine.
Add the vegetable oil, milk, eggs, and vanilla. Whisk to combine– just until no large lumps of flour remain.
Fill each cupcake tin ¾ of the way full and bake the cupcakes until a toothpick inserted into the center comes out clean– about 14-16 minutes.
Allow the cupcakes to cool completely on a wire rack before decorating.

How to Make Lemon Buttercream Frosting

Using a stand or hand mixer, beat the butter, lemon zest, and vanilla extract on medium speed until smooth — about 2 minutes.
On low speed, add the confectioner’s sugar a little at a time.
After you’ve added all the confectioner’s sugar, turn the mixer to high speed and beat until the frosting is light and fluffy– about 2 minutes.
Transfer the frosting to a piping bag fitted with your choice of tip and set aside until ready to use.

How to Make Homemade Lemon Curd

Combine the sugar, lemon juice, lemon zest and eggs in a small saucepan. Whisk to combine.
Add the butter and then cook over low heat, whisking constantly until the first bubble appears. The mixture will be thick. It should take approx 6-8 minutes.
Strain the mixture with a fine-mesh strainer.
Transfer to a jar or bowl. Cover the surface with plastic wrap (it should be touching the curd to avoid it forming a skin) and chill in the refrigerator until ready to use.
Can be stored for up to 1 week.

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

Zucchini Cupcakes with Cream Cheese Frosting

These sweet and moist Zucchini Cupcakes with Cream Cheese Frosting are the most delicious way to add the flavor of summer to dessert.

Coffee Buttercream Frosting

Calling all coffee lovers. This rich and creamy Coffee Buttercream Frosting is the perfect addition to all your cakes and confections. Just 4 ingredients and ready in 5 minutes!

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.

Best Bakery Buttercream Frosting

Wondering how to make the Best Bakery Buttercream Frosting? I’m the daughter of a professional baker & I can tell you, THIS is the ULTIMATE frosting!

Cream Cheese Frosting Recipe

This Cream Cheese Frosting Recipe is deliciously thick and ultra-creamy. Plus it holds well when piped and stays creamy, even when cold. You only need 4 ingredients and it pairs perfectly with carrot cake, red velvet, and more! Definitely the BEST cream cheese frosting recipe you’ll EVER taste!

the best ever Cream Cheese Frosting Recipe

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.

Red Velvet Cupcakes with Cream Cheese Frosting

These Red Velvet Cupcakes with Cream Cheese Frosting are the perfect dessert for Christmas, Valentine’s Day, or any other celebration. Easy to make with a perfect moist crumble. You don’t want to pass these up.

If you love this recipe for these lemon curd 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!

Print Recipe

4.34 from 3 votes

Lemon Curd Cupcakes

Prep Time38

Cook Time20

Course: Dessert

Cuisine: American, French

Keyword: cupcakes, frosting, lemon, lemon buttercream frosting, lemon curd

Servings:

Ingredients

Cupcakes

1 ½ cups all-purpose flour
1 cup granulated sugar
1 tbsp lemon zest
1 tsp baking powder
½ cup vegetable oil
½ cup milk
2 large eggs
1 tsp pure vanilla extract

Lemon Curd

1/3 cup granulated sugar
1/3 cup fresh lemon juice
2 tsp finely grated lemon zest
2 large eggs
1/4 cup butter – room temperature

Frosting

1/2 cup butter softened
1 tsp lemon zest
1 tsp pure vanilla extract
2 cups confectioner’s sugar
½ cup lemon curd homemade or store bought

Instructions

Cupcakes

Preheat the oven to 350F and grease a standard cupcake tin with nonstick spray or bakers release. You can also line it with wrappers if desired.
In a large bowl, combine the flour, granulated sugar, baking powder, and lemon zest. Whisk to combine.
Add the vegetable oil, milk, eggs, and vanilla. Whisk to combine– just until no large lumps of flour remain.
Fill each cupcake tin ¾ of the way full and bake the cupcakes until a toothpick inserted into the center comes out clean– about 14-16 minutes.
Allow the cupcakes to cool completely on a wire rack before decorating.

Lemon Curd

Combine the sugar, lemon juice, lemon zest and eggs in a small saucepan. Whisk to combine.
Add the butter and then cook over low heat, whisking constantly until the first bubble appears. The mixture will be thick. It should take approx 6-8 minutes.
Strain the mixture with a fine-mesh strainer.
Transfer to a jar or bowl. Cover the surface with plastic wrap (it should be touching the curd to avoid it forming a skin) and chill in the refrigerator until ready to use.
Can be stored for up to 1 week.

Frosting

Using a stand or hand mixer, beat the butter, lemon zest, and vanilla extract on medium speed until smooth — about 2 minutes.
On low speed, add the confectioner’s sugar a little at a time.
After you’ve added all the confectioner’s sugar, turn the mixer to high speed and beat until the frosting is light and fluffy– about 2 minutes.
Transfer the frosting to a piping bag fitted with your choice of tip and set aside until ready to use.

Assemble

Scoop out a small hole in the center of each cupcake and fill the center with lemon curd (about 1-2 teaspoons).
Place the piece of cake you scooped out back on top of the lemon curd.
Frost the cupcakes as desired (I did a simple swirl with a Wilton 2D tip).
Store any leftover cupcakes in an airtight container at room temperature for up to three days.

Air Fryer Peach Fritters

Air Fryer Peach Fritters made with homemade dough are the perfect breakfast to make with all those delicious summer peaches. Crazy easy to make and ready in just 20 minutes.

There’s one thing that everyone must have when we hit the donut shop – fritters! Doesn’t matter what flavor, they all go nuts for them.

But I never want to go through all the hassle and mess of making the dough and frying them – with all that oil and then the cleanup. No thank you.

So I decided I’d give them a go in the air fryer and they turned out great. It’s clean, it’s easy, and oh so delicious.

What I love about this recipe is that the batter comes together quickly and it isn’t complicated. Then you just drop portions of it into the air fryer and let them cook.

While I love my traditional apple fritter recipe – this is so much easier and I can’t wait to make this recipe again with all our apples once we pick them from the orchard. So good!

air fryer fritter recipes

Here are some commonly asked questions

Can this recipe be made with other types of fruit?

You bet! If you want to make this with other stone fruit like nectarines or apricots that would be delicious too. You can also make these fritters with apples, pears, blueberries, strawberries, raspberries, and our favorite, huckleberries.

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.

air fryer peaches

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.

How to make Air Fryer Peach Fritters

Line the air fryer basket with parchment paper and set it aside.
In a large bowl, combine the flour, granulated sugar, baking powder, and cinnamon.
Add in the milk, egg, and melted butter and stir to combine– mix just until no large lumps of flour remain.
Next, fold in the peaches.
Drop two tablespoon-sized fritters onto the parchment paper and cook them at 365 for 8-10 minutes, or until they are gold brown on the outside.
Transfer to a cooling rack and repeat until all the batter is used.
Enjoy while warm and store any leftovers in an airtight container at room temperature for up to two days.

Ingredients for Air Fried Peach Fritters

all-purpose flour
granulated sugar
baking powder
ground cinnamon
milk
large egg
butter – melted
peach – diced
Spray canola oil – opt

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 is the best way to store leftover fritters?

In our experience, these are best when stored in a paper bag at room temperature. If you put them in an airtight container they tend to sweat and then they get soggy.

They can be stored in the fridge, but then you have to reheat them before eating and they are never quite as good when you do that.

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.

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.

peach fritter recipe

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!

Don’t Miss These Other Fall Recipes

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

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!

Easy Strawberry Jalapeño Donuts

Strawberry Jalapeño Donuts are simple & easy to make with just a few ingredients.

Strawberry Jalapeño Donuts - delicious homemade donuts

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!

Lemon Poppy Seed Donuts w/ Lemon Blueberry Glaze

peach fritters

If you love this recipe for Air Fryer Peach Fritters 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!

Print Recipe

5 from 1 vote

Air Fryer Peach Fritters

Air Fryer Peach Fritters made with homemade dough are the perfect breakfast to make with all those delicious summer peaches. Crazy easy to make and ready in just 20 minutes.

Prep Time10

Cook Time10

Course: Breakfast

Cuisine: American

Keyword: air fried, air fryer, fritter, peach

Servings:

Ingredients

1 cup all-purpose flour
¼ cup granulated sugar
1 tsp baking powder
1 tsp ground cinnamon
¼ cup milk
1 large egg
2 tbsp butter melted
1 medium peach diced (about ½ cup)
Spray canola oil

Instructions

Line the air fryer basket with parchment paper and set it aside.
In a large bowl, combine the flour, granulated sugar, baking powder, and cinnamon.
Add in the milk, egg, and melted butter and stir to combine– mix just until no large lumps of flour remain.
Next, fold in the peaches.
Drop two tablespoon-sized fritters onto the parchment paper and cook them at 365 for 8-10 minutes, or until they are gold brown on the outside.
Transfer to a cooling rack and repeat until all the batter is used.
Enjoy while warm and store any leftovers in an airtight container at room temperature for up to two days.

Notes

No need to preheat your air fryer for this recipe!
I use a cookie scoop to make sure all of the fritters come out roughly the same size.

(Optional) To make the glaze, combine 2 cups of powdered sugar with 1 tablespoon of milk and 1 teaspoon of vanilla extract. Whisk until smooth and drizzle over the cooled fritters

Cotton Candy Cookies

These super cute Cotton Candy Cookies are pink and blue pinwheel-swirled treats full of cotton candy flavor and topped with icing and sparkling sugar. Perfect for parties and special occasions.

Today, we’re stepping into a whimsical world of flavor with a recipe that’s a sure hit. We’re creating some mouth-watering Cotton Candy Cookies! They’re a treat that brings out the kid in everyone!

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Best Pork Marinade

If you’d like to have juicy, flavorful, and tender pork to enjoy with the family, make this Pork Marinade. It’s made with simple, yet tasty ingredients that work perfectly together. It is truly the BEST pork marinade recipe!

Do you want to enjoy the most flavorful pork loin or pork chops that you’ve ever tasted? If you’re tired of preparing the same way, make this Pork Marinade and let your meat soak in it for several hours before you cook it.

The savory, tangy taste of the marinade goes great with all kinds of pork. Most importantly, it’s easy to prepare with a few ingredients that you might already have at home in your kitchen cabinets. If you’re ready to make the most flavorful pork ever, this recipe is for you!

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Rocky Road Ice Cream

This easy no-churn Rocky Road Ice Cream recipe is incredibly delicious and is perfect for hot summer days, parties, and celebrations!

Do you love rocky road ice cream? Growing up it topped my list of favorites – mainly because there weren’t a lot of flavors to choose from, or at least it seemed that way. Unless of course, you were going to Baskin Robbins – home of the 31 flavors.

But this one – it had a little bit of everything – chocolate, nuts, and marshmallows. I couldn’t really ask for much more. So it is no surprise that I would want to make my own – especially knowing just how easy it is to do. Check this out – I know you’ll love it.

Now with this one, we decided to go vanilla – instead of the traditional chocolate. Why? Just to do something different. But there are plenty of chocolate chips in there to still give enough of a chocolate punch.

I love this because it is super creamy and can be made without churning – meaning you don’t need an ice cream maker to create this scrumptious frozen dessert. You won’t believe how simple it is. The hardest part is waiting for it to freeze before you can enjoy it.

rocky road ice cream recipe

Here are some commonly asked questions

What is rocky road ice cream?

Rocky road ice cream is most often made with a chocolate ice cream base (but in this case we made it with vanilla) that has nuts and marshmallows mixed throughout.

Does no-churn ice cream taste the same?

Actually no – it is better than what you get in the store. Aside from having only a handful of ingredients, it is so much creamier, richer, and has a lot more flavorful than what you are used to. We definitely prefer it here in this house.

rocky road recipe

Can this be made into chocolate ice cream?

You bet – if you want to make this ice cream chocolate instead of vanilla – just add 1/2 cup cocoa powder (not Dutch-processed) into the heavy cream while it is whipping – before adding the other ingredients. You can also try using malt milk powder to make this ice cream malted.

recipe for rocky road ice cream

ingredients for no-churn Rocky Road Ice Cream

What is in rocky road ice cream?

heavy whipping cream
sweetened condensed milk
vanilla extract
mini marshmallows
peanuts chopped
chocolate chips

how to make no-churn Rocky Road Ice Cream

How to make rocky road ice cream

In a large mixing bowl, whip the heavy whipping cream on high speed until stiff peaks form.
Fold in the vanilla extract and the condensed milk.
Add the marshmallows, peanuts, and chocolate chips and fold gently to combine.
Transfer to a plastic ice cream tub or loaf pan and freeze overnight.
Scoop out and enjoy with toppings of your choice!
Store covered in the freezer for up to 1 month.

Tips and Variations for this Ice Cream

You can use regular or mini chocolate chips. I find that the mini version are easier to chew.
This recipe calls for peanuts but you can also try slivered almonds, chopped walnuts, pecans or even pistachios.
Low fat or low sugar ingredients won’t yield the same creamy results.
Chop the mix-ins before adding to make the ice cream easier to eat.
You can use mini marshmallows or try the tiny dehydrated marshmallows in either regular or chocolate.
Place the plastic wrap directly on top of the mixture (touching it) to prevent ice crystals from forming.
Don’t store this in a glass container – plastic or metal please.

If you love frozen treats – check out some of our favorites here…

vanilla chocolate marshmallows ice cream

Products I love when making rocky road ice cream…

This ice cream 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 ice cream 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 frozen treat recipe.

If you love this Easy Rocky Road Ice Cream recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Cookie Ice Cream Sandwiches

Cookie Ice Cream Sandwiches start with deliciously chewy, buttery homemade chocolate chip cookies, then they’re sandwiched together with ice cream & coated with sprinkles! So good!

Moose Tracks Ice Cream

Super easy, no-churn Moose Tracks Ice Cream is loaded with peanut butter cups and ribbons of chocolate fudge. No ice cream maker required!

Circus Animal Cookie Ice Cream

This Circus Animal Cookie Ice Cream is a simple, no churn recipe that will bring back all those great childhood memories with those colorful, fudge covered cookies.

Coffee Ice Cream – No Churn

This recipe for no-churn coffee ice cream is so easy and delicious. Bold and rich coffee flavor and no ice cream maker required!

Salted Caramel Pretzel Ice Cream

Salted caramel lovers rejoice! This easy homemade no churn Salted Caramel Pretzel Ice Cream is packed full of salted caramel & pretzels. It will make you swoon with delight.

easy dessert recipe - Salted Caramel Pretzel Ice Cream

Chocolate Malted Crunch Ice Cream

Chocolate Malted Crunch Ice Cream, just like your favorite childhood Thrifty Ice Cream flavor. This easy summer dessert is simply the best homemade ice cream flavor EVER!

Chocolate Malted Crunch Ice Cream - Just like you remember from Thrifty {on Kleinworth & Co. www.kleinworthco.com}

Easy Skinny Ice Cream Sandwiches

Easy Skinny Ice Cream Sandwiches are made with just 3-ingredients & count as just 2 points. Simple frozen dessert & curbs that sweet craving. So good!

If you love this recipe for Homemade Rocky Road Ice Cream 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

Rocky Road Ice Cream

This easy no-churn Rocky Road Ice Cream recipe is incredibly delicious and is perfect for hot summer days, parties, and celebrations!

Prep Time10

Chill12

Course: Dessert

Cuisine: American

Keyword: chocolate chip, ice cream, marshmallows, peanuts, rocky road, vanilla

Servings:

Ingredients

2 cups heavy whipping cream
14 ounces sweetened condensed milk
1 tbsp vanilla extract
1 cup mini marshmallows
1 cup peanuts chopped
1 cup chocolate chips

Instructions

In a large mixing bowl, whip the heavy whipping cream on high speed until stiff peaks form.
Fold in the vanilla extract and the condensed milk.
Add the marshmallows, peanuts, and chocolate chips and fold gently to combine.
Transfer to a plastic ice cream tub or loaf pan and freeze overnight.
Scoop out and enjoy with toppings of your choice!
Store covered in the freezer for up to 1 month.

Notes

I used mini chocolate chips but use whatever you have on hand!
Make sure you’re using sweetened condensed milk, not evaporated milk

Homemade Mayonnaise

Make your own Homemade Mayonnaise at home with this easy, foolproof recipe. All it takes is a handful of ingredients, a blender, and a few minutes.

Have you ever made homemade mayo before? While we are on a special diet we are watching every ingredient in everything we are eating. So that means a whole lot of making our own kitchen staples like this homemade mayo.

Making your own isn’t as intimidating as it may seem. The best part is that we can control every single ingredient that goes into it and that makes me feel good.

What I really love is how we only make what we plan to use when we plan to use it. We don’t have a huge jar in the fridge for an undisclosed amount of time taking up space.

We can be more mindful of what we are using and making. Plus this tastes SO MUCH BETTER THAN THE STUFF IN THE STORE. I know you’ll love it as much as we do.

Here are some commonly asked questions

Is it safe to eat homemade mayonnaise?

It is not uncommon for people to get sick from eating raw egg products, due to the presence of salmonella bacteria. However, using pasteurized egg products will reduce your likelihood of getting sick.

How long is homemade mayonnaise safe to eat?

For many, the whole point of making something at home is to avoid all of the additives and preservatives in the foods one would typically buy at the store.

Unfortunately, this means that our homemade alternatives must be made fresh rather than stored for longer periods of time. In this case, homemade mayonnaise will only last for 3-4 days when stored in the refrigerator.

Though homemade mayonnaise will not keep as long as that bought from the store, fermenting your homemade mayonnaise will extend its lifespan, allowing it to last for up to two weeks.

Simply add 1 tbs of commercial starter culture or whey strained from yogurt with live cultures to the mix, then allow it to sit at room temperature for 8 hours. This allows for cultures of good microbes to grow in the mayonnaise and inhibit bad organisms from spoiling the food.

Ingredients for Homemade Mayonnaise

eggs
white vinegar
salt
vegetable oil

Why did my mayonnaise liquefy over time?

Mayonnaise is an emulsified and homogenous blend between egg yolks and oil. Store-bought mayo contains hydrogenated oils to preserve emulsification and keep the mixture thick. However, homemade mayonnaise does not use hydrogenated oils, making it healthier but also less likely to remain an emulsified and homogenous blend.

To fix de-emulsified mayonnaise, simply add 2 tsp of boiling water and mix together to re-emulsify the components.

How to Make Homemade Mayonnaise

In a blender, blend together the eggs, vinegar, and salt.
Simultaneously, slowly drizzle in the oil while blending. Once the oil is incorporated, blend for about 1 more minute.
Store in an airtight container for 3 weeks.

My mayonnaise is too thin. How do I thicken it up?

If your mayonnaise is too thin, it is likely due to adding too much of water-based ingredients to the mixture. To fix this, simply add oil in 1 tbs increments until the mixture achieves the desired consistency.

Why is my homemade mayonnaise yellow?

Store-bought mayonnaise is usually bleached to give it its white color. Homemade mayonnaise will be yellow due to the natural pigment in the egg yolk. Should you decide to ferment your mayonnaise, it will be a more pronounced yellow as well.

Does homemade mayonnaise taste different than the store-bought version?

It all depends on the type of oils and other emulsifiers you use. For instance, to get a more muted flavor, you will need to use a cleaner oil (like grapeseed oil) when making your mayonnaise. To further reduce the flavor of homemade mayonnaise, you will need to also choose a milder acid for your mix.

I recommend using lemon juice if you want to remove the vinegar from the recipe.

Can this recipe be doubled?

You can, and we do it often. Usually, when I know I will be making a lot of recipes that will be calling for mayo, I’ll whip up a double or triple batch of this great recipe.

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.

Products I love when making homemade mayo…

This mayo 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 mayo 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)

mixing bowl
whisk
blender
jars

If you love this easy recipe for homemade mayonnaise, you’re going to love these other homemade sauces and spreads too. Please click each link below to find the easy, printable recipe!

Instant Pot Applesauce

Learn how to make Instant Pot Applesauce, a simple and easy fall recipe that can be made with just a 30 minute cook time. It takes just 2 ingredients and it’s sugar-free!

Carolina BBQ Sauce

Carolina BBQ sauce is a delicious, flavorful, and tangy sauce for every occasion. Less sweet than Texas sauce but with a little heat. It goes great on everything from chicken to pork to vegetables.

THE BEST Homemade Ranch Dressing – EVER!

BEST Pork Marinade Recipe

Texas BBQ Sauce

Texas BBQ Sauce is the perfect addition to any grilled dish. Whether you’re grilling steak, chicken, or veggies, this sauce will give your meal a delicious smoky flavor.

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!

Best Chicken Marinade

This is simply the Best Chicken Marinade to make any chicken flavorful and juicy. Great for baked, BBQ, stovetop, or slow cooker recipes.

Best Burger Sauce on a Double Caramelized Onion Burger

Best Burger Sauce on a Double Caramelized Onion Burger is the best thing you’ll ever eat. Delicious over the top juicy burger loaded with all the good stuff.

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!

Creamed Honey – Whipped Honey

Creamed Honey – a simple & easy way to decrystalize your honey & give it a smooth, creamy consistency.

Other Homemade Kitchen Staple Ingredients

Honey Cinnamon Butter

Italian Garlic Butter

Homemade Brown Sugar

Herb Butter

If you love this recipe for Homemade Mayonnaise 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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Print Recipe

Homemade Mayonnaise

Make your own Homemade Mayonnaise at home with this easy, foolproof recipe. All it takes is a handful of ingredients, a blender, and a few minutes.

Prep Time5

Total Time5

Course: Sauce

Cuisine: American

Keyword: mayonnaise

Servings: cups

Calories: 1994kcal

Equipment

blender

Ingredients

2 eggs
3 tbsp white vinegar
1 tsp salt
2 cups vegetable oil

Instructions

In a blender, blend together the eggs, vinegar, and salt.
Simultaneously, slowly drizzle in the oil while blending. Once oil is incorporated, blend for about 1 more minute.
Store in an airtight container for 3 weeks.

Nutrition

Brownie Cake

This easy brownie cake recipe brings together two box mixes to make the easiest, fudgy brownie cake filled with a luscious peanut butter cheesecake filling. Then, it’s all topped off with decadent drizzles of ganache and peanut butter.

Chocolate lovers will fall head over heels for this rich chocolate cake, and peanut butter lovers will swoon over the creamy filling.

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Oreo Icebox Cake

By Kleinworth & Co 2 Comments

This Oreo Icebox Cake is the perfect no-bake summer treat for all your parties and get-togethers. So creamy and packed full of Oreo-flavor.

Welcome, all you dessert lovers! Today we’re taking a sweet and simple journey to a delightful, creamy haven – the Oreo Icebox Cake. If you’re a fan of Oreos, then this easy dessert recipe will surely become your new favorite.

A no-bake cake that’s a crowd-pleaser and a perfect dessert for any occasion. This cake is a creamy, crunchy paradise of Oreo goodness that is sure to satisfy anyone’s sweet tooth.

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Chocolate Milkshake Recipe

Learn How to Make a Chocolate Milkshake with this easy-to-follow recipe. You can make all different types of milkshakes using simple ingredients, including your favorite flavor of ice cream. It’s the perfect treat for any occasion or any time of year!

Do you enjoy the refreshing taste of a cold, delicious Chocolate Milkshake? If it’s one of those sweet treats you’ll often order while dining out at different restaurants, you can learn How to Make a Milkshake.

It’s a lot easier than most people think. You won’t need many ingredients to prepare this easy recipe for this shake. It’s also possible to customize your shake to your liking using different ice cream flavors and add-ins that will take it to the next level.

Growing up getting a milkshake was a special event. It was something we would order when we were celebrating something.

So it is only natural to associate this classic treat as something SPECIAL! Which is why I love that they are so simple to make at home.

chocolate milkshake

Here are some commonly asked questions

Do I have to use chocolate ice cream?

You don’t have to use chocolate ice cream. If you don’t like it, replace it with the ice cream flavor that you enjoy most. You can keep it simple with basic flavors or use some of the more interesting ice cream flavors with added ingredients. It’s all about making a milkshake that you’re going to enjoy drinking.

Milkshake Variations & Tips

try this with vanilla ice cream
double the chocolate sauce
add milk chocolate chips, mini chocolate chips or chocolate shavings
add 1/2 cup of ice cubes to make thick milkshakes
use less milk to make the milkshake thicker
add more milk to make a thin milkshake
serve with a wide straw if you don’t want to enjoy this with a spoon
use full fat ice cream for best results (so it is an extra creamy milkshake)
try a scoop of malt milk powder

How long does it take to make a milkshake?

Making a milkshake doesn’t take long at all. It’s a simple, stress-free process that takes roughly five minutes to make. You’ll spend about a minute gathering your ingredients and adding them to the blender, along with an additional three to four minutes to blend everything together. Once you’ve blended the ingredients, be sure to serve your milkshake immediately while it’s fresh and cold.

chocolate shake

What toppings taste best with a milkshake?

Whipped cream is a topping commonly added on top of a milkshake. It’s light, fluffy, and flavorful. You can use any whipped topping that you like, such as Reddi Whip or Cool Whip. You’ll notice that these brands offer whipped topping in different flavors, such as chocolate and birthday cake.

Feel free to use the traditional flavor or something more exciting to enhance the taste of your milkshake. Sprinkles are another great addition to milkshakes. You might also want to add chocolate bar crumbles, crushed cereal, or crushed cookies to your shake.

Can I add ingredients to the blender with the ice cream and milk?

You can always add extra ingredients to the blender after adding your ice cream and milk to it. Some people like to add pieces of chocolate bars, M&M candies, crushed Oreo cookies, and even chopped peanuts to their shakes.

You can add anything that you think would taste great with the ice cream that you’re planning on using to make your shake.

chocolate milkshake recipes

Is there a way to make dairy-free milkshakes?

If someone in your family can’t have dairy due to allergies, there is a way to make dairy-free milkshakes. Instead of using traditional ice cream, you’ll need to use dairy-free ice cream, which is available in many flavors.

Besides using dairy-free ice cream in the blender, you’ll also need to use an alternative to traditional milk, such as coconut milk, oat milk, or almond milk. Because almond milk is a bit thin, you’d need to use more ice cream to create a thicker milkshake from scratch.

chocolate ice cream milkshake

How do you make a milkshake?

Add the ice cream to the blender.
Pour in the chocolate syrup and the milk.
Blend until well combined.
Serve immediately by pouring into a serving glass and topping with whip cream, sprinkles and a cherry if desired.

Ingredients in a Chocolate Milkshake

You won’t need too many ingredients to make a delicious Chocolate Shake. Make sure you have the following items ready to use:

Ice Cream. You can use chocolate ice cream or any other type of ice cream you like, such as vanilla, strawberry, or even chocolate chip cookie dough. Use any brand of ice cream to make you shake.
Whole Milk. You’ll combine a ½ cup of whole milk with two scoops of the ice cream of your choice.
Chocolate Syrup. Add more flavor to your shake by using a bit of chocolate syrup. The brand of syrup doesn’t matter much, but Hershey’s Chocolate Syrup is an excellent choice.

These are the three primary ingredients you’ll need. It’s also a good idea to have a few toppings, such as whipped cream, sprinkles, and maraschino cherries.

Serving

Whip cream
Sprinkles
Maraschino cherries

Can I freeze the milkshakes?

It’s best to make your milkshakes fresh and drink them immediately after. While you can put them in the freezer, the consistency will change, making it difficult for you to easily slurp your shake through a straw.

How many shakes does this recipe make?

Follow this recipe to make two milkshakes at a time. You can double the recipe if you need to.

Products I love when making this decadent chocolate milkshake…

This milkshake 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 a homemade milkshake 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 treat recipe.

If you love this Easy Chocolate Milkshake recipe, you’re going to love these other classic treats too. Please click each link below to find the easy, printable recipe!

Lemon Lush Dessert

Lemon Lush Dessert has a buttery shortbread layer topped with sweetened cream cheese, creamy lemon pudding, and whipped cream. It’s a lemon-lovers dream and absolutely delicious!

S’mores Cookie Sandwiches

Soft & chewy chocolate chip cookies sandwiched together with chocolate spread, crushed graham cracker &marshmallow cream make these S’mores Cookie Sandwiches.

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.

Frozen Bananas

It’s time for all your favorite summer foods. Things like these chocolate covered Frozen Bananas top the favorites list for sure.

Cookie Ice Cream Sandwiches

Cookie Ice Cream Sandwiches start with deliciously chewy, buttery homemade chocolate chip cookies, then they’re sandwiched together with ice cream & coated with sprinkles! So good!

Banana Split Cake

Banana Split Cake is an easy no-bake dessert that’s perfect for any occasion. Quick to make, great for birthdays, BBQs, game day & more!

Cookie Dough Dip

Cookie Dough Dip, a quick and easy dessert recipe that’s perfect for dipping when served with cookies, fresh fruit, or pretzels. Great for parties- Ready in 5 minutes! It’s ultra-creamy, it’s egg-free, no-bake, and has a rich, sweet flavor that keeps you coming back for more!

If you love this recipe for Homemade Chocolate Milkshake 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

How to Make a Chocolate Milkshake

Learn How to Make a Chocolate Milkshake with this easy-to-follow recipe. You can make all different types of milkshakes using simple ingredients, including your favorite flavor of ice cream. It’s the perfect treat for any occasion or any time of year!

Prep Time5

Course: Beverage, Dessert, Snack

Cuisine: American

Keyword: chocolate, ice cream, milkshake

Servings:

Ingredients

2 cups chocolate ice cream or your favorite flavor
½ cup whole milk
1 tbsp chocolate syrup

Serving

Whip cream
Sprinkles
Maraschino cherries

Instructions

Add the ice cream to the blender.
Pour in the chocolate syrup and the milk.
Blend until well combined.
Serve immediately by pouring into a serving glass and topping with whip cream, sprinkles and a cherry if desired.

Zucchini Cupcakes with Cream Cheese Frosting

By Kleinworth & Co 2 Comments

These sweet and moist Zucchini Cupcakes with Cream Cheese Frosting are the most delicious way to add the flavor of summer to dessert. The tender spiced cupcakes pair so perfectly with light and fluffy cream cheese frosting.

Do you love cupcakes? I grew up with a baker – so cakes and cupcakes were always in the house. So it is no surprise that even today, I like to have some sort of cake or cupcake recipe in the house as often as possible.

This time of year we are in full zucchini mode. We are adding zucchini to everything including our desserts like these zucchini cupcakes and even regular zucchini sheet cake too. It is a simple cake, easy to make, and pairs perfectly with ice cream too. This delicious cake is definitely my favorite way to use zucchini.

Zucchini Cupcakes with Cream Cheese Frosting

Then you absolutely must decorate this delicious spiced moist cake with some whipped cream cheese frosting. Just like with carrot cake, that tang of the cream cheese pairs perfectly with the delicious cake flavors.

These really are a great way to use up all that summer zucchini from the garden. Just like grandma’s old fashioned zucchini cake – this is a great cake to start with if this is your first time making a zucchini recipe. I like to make sure to save enough in the freezer so I can make these cupcakes all year round.

These cupcakes have the perfect tender crumble, a hint of cinnamon, and a flavor the whole family will love. Paired with that deliciously tangy cream cheese frosting it is one of our favorite recipes and I know it will be one of yours as well.

zucchini cupcakes

Here are some commonly asked questions

What is the best way to store leftover zucchini cake?

If you are storing the cupcakes without frosting, you can keep them in an airtight container at room temperature for up to 1 week. If you are adding the frosting – you will want to pop that container in the refrigerator to keep that frosting cool.

Zucchini Cake Variations

add nuts such as pecans or chopped walnuts
mix in dried fruit like dried cranberries or raisins
try adding chocolate chips, chopped dates, or shredded carrots to the batter
add eggnog frosting to the top of the cake
try it with chocolate cream cheese frosting or maple frosting

What is the best way to shred zucchini?

When shredding zucchini, I like to use a potato peeler and take off the outer layer of skin – like peeling a carrot. This is much like prepping to add a shredded carrot for carrot cake. Once the zucchini is peeled, I push it through the food processor to shred it. This is not the only way, however- you can use a cheese grater if you don’t have a food processor.

zucchini cake recipe

recipe for Zucchini Cupcakes with Cream Cheese Frosting

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.

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

recipe for zucchini cupcakes

ingredients for zucchini cupcakes

Cupcakes

all-purpose flour
granulated sugar
ground cinnamon
baking powder
milk
vegetable oil
eggs
pure vanilla extract
shredded zucchini or grated zucchini

Frosting

cream cheese – softened
butter – softened
vanilla extract
confectioner’s sugar (some call it powdered sugar)

Can zucchini 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 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.)

You can also gently wrap the completely decorated cupcakes and freeze them until you need them. 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 cupcakes in the fridge the night before they do taste best when not frozen. I also like to leave them at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.

Love zucchini? Don’t miss these other zucchini recipes

How do I properly measure the flour?

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.

zucchini cake with cream cheese frosting

how to make zucchini cupcakes

Cupcakes

Preheat the oven to 350F.
Line a cupcake pan with 12 liners.
In a large mixing bowl, whisk together the flour, sugar, cinnamon, and baking powder.
Add the milk, vegetable oil, eggs, and vanilla extract to the flour mixture. Mix just until combined– you don’t want to overmix!
Fold in the zucchini.
Fill each cupcake well of the prepared pan ¾ of the way full (I use a ¼ cup cookie scoop to make sure they’re all the same size).
Bake the cupcakes in the preheated oven until a toothpick inserted into the center comes out clean– about 18-20 minutes.
Allow the cupcakes to cool completely on a wire rack before decorating them (below).

How to make cream cheese frosting

Using a stand or hand mixer, beat the cream cheese and butter together on medium speed until smooth and creamy– about 2 minutes.
Add the vanilla extract and mix to combine.
At a low speed, add the confectioner’s sugar (about a 1/2 cup at a time) until completely incorporated.
Once all of the sugar has been added, turn the mixer to high and beat until the frosting is light and fluffy– about 2 minutes.
Transfer the frosting to a piping bag fitted with your choice of tip (I used a Wilton 2D).
Decorate the cupcakes as desired.
Store any leftover cupcakes in the refrigerator for up to 5 days.

Tips for the best zucchini cake

Use a large bowl so you have plenty of room for mixing and folding
Zucchini will vary in their moisture content – the ones straight from the garden tend to have a lot of moisture while the ones from the grocery store are a bit on the dryer side. If your zucchini is on the wetter side – let it strain in a colander for about 30 minutes before adding to the batter.
Don’t sub in brown sugar in place of the granulated sugar.
Utilize a food processor for shredding the zucchini if possible – it is so much faster than using a cheese grater.
You should be able to get plenty of shredded zucchini for this recipe from one large zucchini and possibly have some leftover for other recipes.
If you don’t have a cookie scoop to portion out the batter – try transferring it to a large measuring cup. This makes it easy to pour batter into the muffin tin to keep prep clean.
Top the cake with sprinkles, sparkling sugar, or even graham cracker crumbs or cookies for added flavor.

cream cheese frosting recipe

Products I love when making these spiced cupcakes…

This easy zucchini cake recipe is SUPER 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 zucchini 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 these delicious recipes.

best zucchini cupcakes

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

S’mores Cupcakes

Red Velvet Cupcakes with Cream Cheese Frosting

Monster Cupcakes

Monster Cupcakes are the perfect treat for your Halloween party. Funny eyes & colorful frosting, these easy desserts will delight all the ghools & goblins.

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.

Best Bakery-Style Vanilla Cupcakes

Best Bakery-Style Vanilla Cupcakes that are so easy to make at home. Perfect for parties, holidays & all celebrations. Better than anything you can buy! YUM!

Best Bakery-Style Vanilla Cupcakes - how to make cupcakes

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

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

Funfetti Cupcakes Recipe + Cream Cheese Frosting

This super delicious Funfetti Cupcakes Recipe is perfect for parties and celebrations! Light and fluffy, so much better than the box mix!

If you love this recipe for Homemade Zucchini 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!

Print Recipe

5 from 2 votes

Zucchini Cupcakes with Cream Cheese Frosting

These sweet and moist Zucchini Cupcakes with Cream Cheese Frosting are the most delicious way to add the flavor of summer to dessert.

Prep Time30

Cook Time20

Total Time50

Course: Dessert

Cuisine: American

Keyword: cream cheese frosting, cupcakes, zucchini

Servings: cupcakes

Ingredients

Cupcakes

1 ½ cups all-purpose flour
1 cup granulated sugar
2 tsp ground cinnamon
1 tsp baking powder
½ cup milk
½ cup vegetable oil
2 large eggs
1 tsp pure vanilla extract
1 cup shredded zucchini

Frosting

8 ounces cream cheese softened
4 tbsp butter softened
1 tsp vanilla extract
2 cups confectioner’s sugar

Instructions

Cupcakes

Preheat the oven to 350F.
Line a cupcake pan with 12 liners.
In a large mixing bowl, whisk together the flour, sugar, cinnamon, and baking powder.
Add the milk, vegetable oil, eggs, and vanilla extract. Mix just until combined– you don’t want to overmix!
Fold in the zucchini.
Fill each cupcake well ¾ of the way full (I use a ¼ cup cookie scoop to make sure they’re all the same size).
Bake the cupcakes until a toothpick inserted into the center comes out clean– about 18-20 minutes.
Allow the cupcakes to cool completely on a wire rack before decorating them (below).

Frosting

Using a stand or hand mixer, beat the cream cheese and butter together on medium speed until smooth and creamy– about 2 minutes.
Add the vanilla extract and mix to combine.
On a low speed, add the confectioner’s sugar (about a 1/2 cup at a time) until completely incorporated.
Once all of the sugar has been added, turn the mixer to high and beat until the frosting is light and fluffy– about 2 minutes.
Transfer the frosting to a piping bag fitted with your choice of tip (I used a Wilton 2D).
Decorate the cupcakes as desired.
Store any leftover cupcakes in the refrigerator for up to 5 days.

Buttery Nipple Shots

These buttery nipple shots are layered shots that incorporate rich Bailey’s Irish Cream with sweet butterscotch liqueur. Your taste buds are going to be tricked into thinking you just coated your tongue with a sweet and creamy butterscotch candy.

This creamy drink is the perfect low-alcohol beverage if you like sweet shots. Made with just two liqueurs, it’s easy to prepare, and it’s sure to please everyone’s palate.

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Homemade Ranch Dressing

Skip the bottled version at the grocery store and make this flavorful Ranch Dressing from scratch. It’s easier than you might think, and once you make it, you can use it on all your favorite foods. It is THE BEST homemade ranch dressing – EVER!

If you’re a ranch lover, you probably eat it on your salad, on your pizza, with your chicken tenders, and so much more. Most people grab a bottle of Hidden Valley Ranch because that’s what we grew up with.

But, if it’s one condiment that you can’t do without, why not learn how to make your own ranch dressing? This ranch salad dressing is so much better!

Use this Homemade Ranch Dressing recipe to create a flavorful sauce that goes with all kinds of foods. You can eat it on pasta, chicken, pizza, pork, baked potatoes, and dozens of other flavorful foods that you eat at home.

Don’t forget that you can also use it as a dip when eating veggies, such as carrot sticks and celery! So the next time you need a dip- make this instead of the bottled stuff.

best ranch dressing

Here are some commonly asked questions

Which brand of mayo do I need to use?

You don’t need to use a specific brand of mayo. You can use what you already have in the fridge. If you prefer using miracle whip over traditional mayo, you can use it to make the Ranch Dressing.

However, you can expect the dressing to have a slightly sweeter taste than it would if you were to use regular mayo.

Do I use fresh lemon juice?

When preparing the Ranch Dip, it’s always good to use fresh lemon juice. You can use the juice of a single lemon because you don’t need too much of it. Adding lemon juice gives this dressing that perfectly tangy taste.

If you don’t have any lemons to use, refrigerated lemon juice is a great alternative that will go well with the other ingredients.

homemade ranch

Can I use dried parsley instead of fresh parsley?

If you don’t have fresh parsley, feel free to use dried parsley. You can also use dried chives if you don’t have fresh chives. Whether you use dried herbs or fresh herbs, it will still add plenty of flavor to this homemade dressing. While I try to use fresh ingredients as often as possible – sometimes dried herbs are all I have at the time.

What should I do if I don’t have buttermilk?

If you don’t have buttermilk to make the Buttermilk Ranch Dressing, you have two options. You can replace it with traditional milk or make buttermilk at home. Buttermilk is one of the key ingredients, but fortunately, there are some workarounds if you don’t have it.

If you’d like to make buttermilk at home, it’s easy. You’d add a tablespoon of the lemon juice or vinegar or even apple cider vinegar to your cup of regular milk and let it sit for 15-30 minutes. You may then combine it with the other ingredients to create this flavorful ranch sauce.

Be sure to add the lemon juice or vinegar to the measuring cup first – then fill the remaining portion with the milk – that way you don’t have 1 cup + 1 tbsp, you’ll have just the 1 cup measurement and the ratio of milk to the acid is correct.

I always like to keep buttermilk powder on hand as a great buttermilk substitute. It lasts so much longer than buying fresh buttermilk in the refrigerated aisle and I can mix up as much as I need, whenever I need it. (see link for the powder below)

ranch dressing

How many servings will it make?

Once you’ve prepared the Ranch Dressing, you’ll have two cups of it available to use. You can get many servings from two cups, but it all depends on how you plan to use it.

If you’re using it as a dip, you can get more servings. However, if you’re adding it with macaroni to create a pasta salad or pouring it over salad, you’ll get fewer servings because you’re using more of it.

How do I store the Ranch Dressing?

Pour the dressing into a plastic or glass container with a lid and put it in the fridge to keep it fresh. Don’t leave it out to reach room temperature because that’ll cause it to spoil.

You can keep it refrigerated for up to a week or for as long as the milk and sour cream are good for (so be sure to check those dates when mixing this up), but if you use it a lot, it’s probably not going to stay in the fridge that long anyway. It’s the best recipe – so when we make it, it is often gone in less than 24 hours.

buttermilk ranch dressing

Simple Ingredients for Ranch Dressing

mayonnaise
sour cream
lemon juice
fresh dill minced or dried
fresh chives minced or dried
parsley minced or dried
garlic finely minced or garlic powder
buttermilk or milk

How long does it take to make the dressing?

It takes five minutes or less to prepare Ranch Dressing from scratch. Once you’ve gathered your ingredients, you can slowly combine them in a mixing bowl before transferring the dressing over to a container of your choice for storage.

I like to whip it up and get it in the fridge. Then I can make the rest of my meal while the dressing chills.

Variations to this easy recipe

add black pepper
add onion powder
a splash of Worcestershire sauce
regular milk
double the recipe to include 1 cup buttermilk
use plain Greek yogurt in place of the sour cream
add a few blue cheese crumbles
use whole milk
use a mixture of fresh and dried spices
1/4 to 1/2 teaspoon salt
thicker consistency – add another tbsp of sour cream
use coconut milk
substitute in lime juice
add a little bit of olive oil
use balsamic vinegar
try low-fat or fat free Greek yogurt

homemade buttermilk ranch dressing recipe

How to make Ranch Dressing

Chop the dill, chives, parsley, and garlic finely.
Squeeze the lemon juice over the chopped herbs.
In a medium bowl, mix together the mayonnaise and sour cream.
Add the herbs with the lemon juice.
Mix everything together until well combined.
Slowly add the milk and mix until you reach the desired consistency.
Transfer to a jar with a lid and store in the refrigerator for up to 1 week.

What are some different things to do with this easy ranch dressing recipe?

Besides adding it to salad and using it as a dip, you can get creative with the Ranch Dressing. You might want to use it as the sauce base for a cold or hot pasta dish.

For example, you can make cold pasta salad using this dressing with boiled noodles, chopped tomatoes, black olives, and other tasty ingredients. You can use it as the sauce base on pizza dough to make bacon, chicken, ranch pizza. You might even want to add it as a dressing to your favorite wraps and sandwiches to give them more flavor.

My personal favorite is to dip my French fries in it or use it as a veggie dip. It really is one of the best things ever to make my own salad dressing!

What to serve with ranch dressing

Products I love when making ranch dressing…

This dressing 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 dressing 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 sauce recipe.

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

Chunky Caesar Dressing Recipe

Chunky Caesar Dressing Recipe is easy to make so you can always have some on hand. Serve homemade Caesar Salad with grilled chicken & pasta for dinner.

Buckaroo BBQ Dipping Sauce

Buckaroo BBQ Dipping Sauce is an easy & delicious dipping sauce for chicken but also pairs well with corn dogs & more.

Spicy Dijon Mustard BBQ Sauce

Brush it on chicken or add it to your burgers & hot dogs, this Spicy Dijon Mustard BBQ Sauce is a great addition to all your summer grilling recipes. YUM!

Sriracha Ranch Dipping Sauce

Sriracha & ranch collide into one amazing sauce.

Huckleberry BBQ Sauce

ranch dressing recipe without buttermilk

If you love this recipe for The Best Homemade Ranch Dressing 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

5 from 1 vote

THE BEST Homemade Ranch Dressing – EVER!

Prep Time5

Course: Dressing, Sauce

Cuisine: American

Keyword: dip, dressing, ranch, sauce

Servings: cups

Ingredients

1 cup mayonnaise
½ cup sour cream
1 tbsp lemon juice
1 tbsp fresh dill minced or 1 tsp dried
1 tbsp fresh chives minced or 1 tsp dried
2 tsp fresh parsley minced or 1 tsp dried
1 clove garlic finely minced or ½ tsp garlic powder
¼ to ½ cup buttermilk or milk as needed for consistency

Instructions

Chop the dill, chives, parsley and garlic finely.
Squeeze the lemon juice over the chopped herbs.
In a medium bowl, mix together the mayonnaise and sour cream.
Add the herbs with the lemon juice.
Mix everything together until well combined.
Slowly add the milk and mix until you reach the desired consistency.
Transfer to a jar with a lid and store in the refrigerator for up to 1 week.

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.

Is pizza one of your favorite foods? If you’re often ordering it from a local pizza shop, save yourself time and money by preparing it at home with this easy Grilled Pizza recipe.

You can make the dough from scratch or use the handmade dough as your base before adding your sauce and toppings. You can customize each pizza you make to your liking, ultimately ending up with flavorful pizza variations on the BBQ.

Once you start making your favorite food on the grill, you won’t want to go back to ordering it from a pizza shop again.

We started grilling our pizza back when we lived in the desert. It was pretty common to have 100+ days over 100 degrees where we lived. So turning on the oven wasn’t ideal.

Fortunately using the grill for making pizza is so incredibly easy. It is now the preferred way to make pizza here – even when we have 3-4 feet of snow outside.

Make Homemade Grilled Pizza

Here are some commonly asked questions

How many people will the Traeger pizza serve?

If you follow this recipe, your pizza will serve up to three people. However, you can make several pizzas. You might even be able to fit two pizzas at a time on your grill, depending on the overall size of the grill.

If you’re trying to make one large pizza for your family to enjoy together, use more dough and toppings to put it together before grilling it for a few minutes. It may take a bit longer to cook, but it still won’t take too long.

How long does it take to prepare and cook the pizza?

It should only take about 10 minutes to assemble your pizza, including rolling out the dough, applying your sauce to the dough, and adding all the toppings.

Once you’ve assembled it, you’ll typically spend less than 10 minutes cooking the pizza on the grill. It’s such an easy meal to make that cooks quickly, making it a perfect dinner to serve when you don’t have much time.

Traeger Pizza

Which type of oil do I need to add to the grill?

It’s best to use vegetable oil on the grill before placing your dough on top of it to keep the dough from getting stuck to the grill. If you don’t have vegetable oil, you can use olive oil or canola oil as substitutes.

Should I buy pizza sauce or make it from scratch?

It all depends on what you’d like to do when preparing the Grilled Pizza. You can make homemade pizza sauce using crushed tomatoes, seasonings, and additional ingredients.

If you have a pizza sauce recipe that you like, feel free to make it. If you’d rather save time, you can buy jarred or canned pizza sauce to use on your homemade meal.

Can I make different variations of the pizza?

Yes, you can make different variations of the pizza. Use this recipe as a guide to creating all your favorite types of pizza, such as a white pizza with olive oil, minced garlic, and extra cheese or a BBQ chicken pizza with barbecue sauce, shredded chicken, and lots of cheese. You can get creative with the toppings you’ll use to make the tastiest pizza you’ve ever had.

pizza on bbq

What You’ll Need to Prepare Grilled Pizza

Make sure you have the right ingredients to prepare the Grilled Flatbread Pizza from scratch. You’ll need the following items:

Pizza Dough. Buy the pizza dough at the store or make your own from scratch, depending on what you prefer. I highly recommend my super easy 2-ingredient pizza dough!
Pizza Sauce. Use your favorite sauce to add to the dough before sprinkling your cheese and toppings over it.
Flour. Make it easier to roll out your dough by using a bit of flour.
Mozzarella Cheese. You can use shredded cheese or slices of mozzarella cheese on top of your pizza.
Parmesan Cheese. The parmesan cheese pairs perfectly with the mozzarella, creating a melted blend of deliciousness.

You’ll also need vegetable oil, olive oil, and various toppings, such as green peppers, sliced onions, pepperoni, sliced black olives, and more. Add what you like to your pizza to enjoy it.

Do I need to use all the toppings?

You don’t need to use all the toppings for pizza on BBQ. While the toppings in this recipe for Grilled Pizza give it such a great taste, you may want to leave a few things out that you don’t like, such as mushrooms, arugula, or Italian sausage.

The toppings listed are merely suggestions to consider when you’re preparing your pizza. However, if you like it plain with just cheese on top, you don’t need to add any extra toppings.

How to make grilled pizza on a gas grill

Prepare the sauce and all of the toppings and then set aside.
Roll out the pizza dough into a thin rectangle using a small dusting of flour so the dough doesn’t stick.
Place the dough on a large baking sheet or pizza paddle.
Heat the grill to medium-high heat.
Coat the grates of the grill with vegetable oil using an oil sprayer.
Slide the pizza dough onto the heated grates.
Cook for 2-3 minutes or until the bottom is lightly brown.
Flip the pizza over and brush it lightly with olive oil.
Spread on the pizza sauce and top it with the mozzarella cheese and the toppings of your choice.
Close the lid and grill for an additional 2-3 minutes or until the cheese is melted and the toppings are lightly browned.
Remove the pizza from the grill and transfer it to a cutting board.
Add any fresh herbs and parmesan cheese if desired.
Serve immediately.

How to make grilled pizza on a Traeger

Preheat the grill to 450 degrees – preferably with a pizza stone in the grill to heat as well.
Prepare the sauce and all of the toppings and then set aside.
Roll out the pizza dough into a thin rectangle using a small dusting of flour so the dough doesn’t stick.
Place the dough on a large baking sheet or pizza paddle.
Coat the grates of the grill with vegetable oil using an oil sprayer – OR dust the pizza stone with a little cornmeal prior to adding the dough to prevent sticking. (however – if your grill and stone have been properly preheated, there is less chance of sticking because the dough will immediately crust when coming in contact with that high heat)
Slide the pizza dough onto the heated grates or stone.
Spread on the pizza sauce and top it with the mozzarella cheese and the toppings of your choice.
Close the lid and cook for 12-15 minutes or until the cheese is melted and the toppings are lightly browned.
Remove the pizza from the grill and transfer it to a cutting board.
Add any fresh herbs and parmesan cheese if desired.
Serve immediately.

Products I love when making grilled pizza…

This pizza 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 pizza 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.

grilled pizza

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

Grilled Chicken Salad

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 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.

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 & 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 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!

Applewood Smoked Turkey for Traeger

Make Thanksgiving EASY with this Applewood Smoked Turkey for Traeger! This practically effortless turkey recipe on a pellet grill is so juicy & delicious. You’ll never bake a turkey in the oven again.

Traeger recipe - Applewood Smoked Turkey - pellet grille

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.

making pizza on the grill

If you love this recipe for grilled pizza 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

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.

Prep Time10

Cook Time15

Course: dinner, Main Course, Snack

Cuisine: American, Italian

Keyword: 30 minute dinner, chicken, grilled, pellet grill, pizza, traeger

Servings:

Ingredients

Pizza Dough – homemade or store bought
Pizza sauce – homemade or store bought
Flour for rolling out dough
Olive oil for pizza
Vegetable Oil for grill

Toppings

Mozzarella cheese shredded or sliced
Parmesan cheese shredded
Italian sausage cooked
Pepperoni
Bacon
Ham diced
Chicken cooked and diced
Mushrooms
Green peppers or multi-colored peppers
Tomatoes
Red or white onions
Black olives sliced
Fresh herbs
Arugula
Dried oregano
Dried basil

Instructions

Gas Grill

Prepare the sauce and all of the toppings and then set aside.
Roll out the pizza dough into a thin rectangle using a small dusting of flour so the dough doesn’t stick.
Place the dough on a large baking sheet or pizza paddle.
Heat the grill to medium-high heat.
Coat the grates of the grill with vegetable oil using an oil sprayer.
Slide the pizza dough onto the heated grates.
Cook for 2-3 minutes or until bottom is lightly brown.
Flip the pizza over and brush it lightly with olive oil.
Spread on the pizza sauce and top it with the mozzarella cheese and the toppings of your choice.
Close the lid and grill for an additional 2-3 minutes or until the cheese is melted and the toppings are lightly browned.
Remove the pizza from the grill and transfer it to a cutting board.
Add any fresh herbs and parmesan cheese if desired.
Serve immediately.

Traeger/Pellet Grill

Preheat the grill to 450 degrees – preferably with a pizza stone in the grill to heat as well.
Prepare the sauce and all of the toppings and then set aside.
Roll out the pizza dough into a thin rectangle using a small dusting of flour so the dough doesn’t stick.
Place the dough on a large baking sheet or pizza paddle.
Coat the grates of the grill with vegetable oil using an oil sprayer – OR dust the pizza stone with a little cornmeal prior to adding the dough to prevent sticking. (however – if your grill and stone have been properly preheated, there is less chance of sticking because the dough will immediately crust when coming in contact with that high heat)
Slide the pizza dough onto the heated grates or stone.
Spread on the pizza sauce and top it with the mozzarella cheese and the toppings of your choice.
Close the lid and cook for 12-15 minutes or until the cheese is melted and the toppings are lightly browned.
Remove the pizza from the grill and transfer it to a cutting board.
Add any fresh herbs and parmesan cheese if desired.
Serve immediately.

Cherry Pie Bars

Cherry Pie Bars or Kuchen Bars have a moist and chewy cake-like base topped with cherry pie filling, more pockets of tender crumble, and a sweet sugar glaze. Definitely better than traditional pie and so easy to make too.

Who loves cherry pie? In our house it is a top favorite and I’m constantly being asked to make it. But I have to say, when it comes to making dessert, I would take these cherry pie bars over a regular pie any day.

These bars are so easy to make and positively delicious. Sometimes called Kuchen Bars by some (Kuchen meaning cake in German) because the bottom has a cake-like flavor and texture. Then you top it with the pie filling and little dollops of the crust layer on top – WOW, it is seriously scrumptious.

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Corn Chowder Recipe

This Corn Chowder Recipe is creamy comfort food made with sweet corn, golden potatoes, and delicious bacon topped with heavy cream and cheese. PLUS instructions for how to make it in the slow cooker and pressure cooker!

My friends, I’m all about the comfort food. I’m pretty sure I could eat soup nearly every night – except that would mean giving up tacos and I just can’t do that.

But what I’m really trying to say is that recipes like this corn chowder just make my heart go pitter-patter. So thick and creamy and bursting with flavor. This is so perfectly hearty, it can totally hold its own as a main dish or a side.

There’s something else you should know. I’m completely obsessed with corn. I will add corn to just about anything. In fact, I even went to Iowa on a corn press tour several years ago. That was pretty fun. Every single meal we had included corn and it was incredible.

So no surprise, I love this corn chowder. It takes that perfectly sweet corn and makes it into the star of the show. No side dish here – this corn chowder is everything you want in a hearty soup and more. I know you’ll love it.

summer corn chowder

Here are some commonly asked questions

Can this be made with frozen corn?

Yes this can be made with frozen corn. We usually prep all our fresh corn in the summer and have it stockpiled so we can use it all year long. This soup is great for enjoying summer corn when it isn’t summer anymore. But for best results – use fresh when you can.

How to thicken corn chowder

Making corn chowder the right consistency to make it a chowder is actually quite simple. With the amount of potatoes in this recipe, using the immersion blender or even just a potato masher should be enough to make this the perfect thickness.

However – if you like it ultra-chunky, you can always add a cornstarch slurry by whisking 1 tbsp water with 1 tbsp cornstarch and then stirring it into the chowder. Stir for several minutes and it will gradually get thicker.

corn chowder

What to serve with corn chowder

What I love about this chowder is that not only is it great when served alongside other great recipes – but it is great as a stand-alone main dish. But here are some of the recipes we usually pair with this chowder.

Do you have to cook the corn first?

Nope – whether you are adding it fresh or frozen, the corn doesn’t have to be cooked prior to adding to the chowder.

Can this be made in the pressure cooker?

Yes – this can be made in the pressure cooker. Cook the bacon, onions and garlic on the saute setting – follow the instructions here- just using your Instant Pot as the skillet. Make sure to deglaze the pot after they have finished cooking – especially with the cornstarch. That will like to stick to the bottom.

Then add the potatoes, half of the corn, and all of the stock. Cook on high pressure for 6 minutes. Quick-release. Use the immersion blender to break up the lumps. Add the remaining corn and stir in the heavy cream and butter before serving.

bacon corn chowder

How to make corn chowder

Heat a large stockpot or Dutch oven over medium-high heat.
Add the bacon and cook, stirring often, until it is crisp.
Remove the bacon to a paper towel to drain any excess fat (but leave the rendered fat in the pan).
Add the chopped onion to the bacon fat and cook, stirring occasionally, for 5-7 minutes or until it is soft and translucent.
Next, add the garlic and thyme. Stir and cook for 1 minute, or until the garlic is fragrant.
Now add the cornstarch and stir so it evenly coats the cooked onion.
Add the chopped potatoes and 3 cups of chicken stock.
Raise the heat to high and bring the mixture to a boil. Cook until the potatoes are fork-tender, about 10 minutes.
Transfer the soup to a blender or use an immersion blender to puree the soup until it is smooth.
Add the remaining two cups of chicken stock, along with the corn, and the bay leaf.
Cook for an additional 10 minutes, or until the corn kernels are tender.
Remove the bay leaf and stir in the heavy cream and butter.
Season with salt and pepper to taste.
Serve topped with the crisp bacon and some green onions and/or cheese, if desired.
Store any leftover soup in an airtight container in the fridge for up to three days.

Ingredients for Corn Chowder

uncooked bacon – you can omit the bacon if you like, but it does add incredible flavor and texture with the added saltiness and crunch – but you will need to add 1-2 tbsp of olive oil to the pot when cooking the onions.
sweet onion – you can sub with a white or yellow onion if needed.
garlic – I usually just do 1-2 tbsp of pre-minced garlic when I’m in a hurry
fresh thyme
cornstarch – you can sub with all-purpose flour – both help to thicken the chowder
Yukon gold potatoes – these can be substituted with red potatoes because they also have thin skin and similar texture. I don’t recommend using russet.
chicken stock – you can use water if needed, but you will need to increase the salt.
fresh corn kernels – I like to use yellow because I happen to think they have more flavor than white – but either is fine to use.
bay leaf
heavy cream – half and half can be used instead. Both make the chowder rich and creamy.
butter – like the heavy cream, this is for added flavor and texture.
Salt and pepper

potato corn chowder

How to get the corn off the cob

It can seem like a daunting task to get that corn off the cob when you have to do it in bulk. But I have found that the fastest way is to place the cob on a bundt pan – covering the hole. Then just take a sharp knife and slice down – letting all of the corn fall into the well of the pan under it.

It goes pretty quickly this way and the pan catches all of it – so clean up is a breeze.

Can this be made in the slow cooker?

You bet! You will still need to cook the bacon, onions and garlic prior to adding to the slow cooker. Then add the potatoes and all of the stock. Cook on low for 4-6 hours. Then in the last hour, add the corn. Stir in the heavy cream and butter before serving.

Products I love when making this chowder…

This chowder 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 soup 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 Corn Chowder recipe, you’re going to love these other soups and chowders too. Please click each link below to find the easy, printable recipe!

Sausage Tortellini Soup – Instant Pot

Sausage Tortellini Soup made in the Instant Pot is a deliciously hearty meal that is ready to enjoy in less than 30 minutes. So EASY!

how to make Sausage Tortellini Soup - Instant Pot

Chicken Pot Pie Noodle Soup

Chicken Pot Pie Noodle Soup is a simple & easy dinner recipe that takes less than 30 minutes to make. Hearty comfort food that everyone loves.

A bowl of comforting chicken pot pie noodle soup, filled with tender chicken, wide noodles, carrots, peas, and a creamy broth. The soup looks hearty and rich, capturing the essence of a classic chicken pot pie in a warming soup form. The colorful ingredients are beautifully mixed, creating an inviting and cozy meal.

Ham and Bean Soup

Ham and Bean Soup is classic comfort food that's a great use for leftover ham. Make this one quickly and easily on the stovetop, slow cooker or in the pressure cooker!

Instant Pot Creamy Chicken Soup

Instant Pot Creamy Chicken Soup made in the pressure cooker with either fresh, leftover or rotisserie chicken along with sun-dried tomatoes, cheese & more. Positively delicious!

Creamy Tomato Tortellini Soup

Creamy Tomato Tortellini Soup is a quick and easy dinner recipe that is a family favorite loaded with your choice of tortellini and topped with croutons.

Disney Inspired Clam Chowder Bread Bowl

Your favorite Disney clam chowder in a bread bowl, just like you find in New Orleans Square.

Tuscan Ravioli Soup

Tuscan Ravioli Soup is a hearty dinner recipe that is easy to make in about 30 minutes. Loaded with beef, sausage, spinach & cheese, this will rival any restaurant around. Delish!

A pot of Tuscan ravioli soup, filled with hearty ingredients like large cheese-filled ravioli, fresh spinach, tomatoes, and a savory broth. The soup is rich and colorful, showcasing a delicious mix of greens and pasta in a flavorful tomato-based broth. It looks warm and comforting, perfect for a cozy meal.

Easy Slow Cooker Split Pea Soup

Easy Slow Cooker Split Pea Soup, another easy family dinner idea! It’s a hearty soup that everyone loves, loaded with ham this soup is delicious!

If you love this recipe for Homemade Corn Chowder 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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4 from 1 vote

Corn Chowder Recipe

This Corn Chowder Recipe is creamy comfort food made with sweet corn, golden potatoes, and delicious bacon topped with heavy cream and cheese. (PLUS – instructions for how to make in the slow cooker & pressure cooker)

Prep Time5

Cook Time30

Total Time35

Course: dinner, Soup

Cuisine: American

Keyword: bacon, chowder, corn, potatoes, soup

Servings:

Ingredients

1 cup uncooked bacon chopped
1 sweet onion chopped
2 cloves garlic minced
2 tsp fresh thyme minced
1 tbsp cornstarch
2 large yukon gold potatoes peeled and chopped
4 cups chicken stock divided
3 cups fresh corn kernels
1 bay leaf
½ cup heavy cream
2 tbsp butter
Salt and pepper to taste

Instructions

Heat a large stock pot or Dutch oven over medium-high heat.
Add the bacon and cook, stirring often, until it is crisp.
Remove the bacon to a paper towel to drain any excess fat (but leave the rendered fat in the pan).
Add the chopped onion to the bacon fat and cook, stirring occasionally, for 5-7 minutes or until it is soft and translucent.
Next, add the garlic and thyme. Stir and cook for 1 minute, or until the garlic is fragrant.
Now add the cornstarch and stir so it evenly coats the cooked onion.
Add the chopped potatoes and 3 cups of the chicken stock.
Raise the heat to high and bring the mixture to a boil. Cook until the potatoes are fork tender, about 10 minutes.
Transfer the soup to a blender or use an immersion blender to puree the soup until it is smooth.
Add the remaining two cups of chicken stock, along with the corn, and the bay leaf.
Cook for an additional 10 minutes, or until the corn kernels are tender.
Remove the bay leaf and stir in the heavy cream and butter.
Season with salt and pepper to taste.
Serve topped with the crisp bacon and some green onions and/or cheese, if desired.
Store any leftover soup in an airtight container in the fridge for up to three days.

Notes

Pressure Cooker

Cook the bacon, onions, and garlic on the saute setting – follow the instructions here- just using your Instant Pot as the skillet.
Make sure to deglaze the pot after they have finished cooking – especially with the cornstarch. That will like to stick to the bottom.
Then add the potatoes, half of the corn, and all of the stock.
Cook on high pressure for 6 minutes.
Quick-release.
Use the immersion blender to break up the lumps.
Add the remaining corn and stir in the heavy cream and butter before serving.

Slow Cooker

Cook the bacon, onions, and garlic prior to adding to the slow cooker.
Then add the potatoes and all of the stock.
Cook on low for 4-6 hours.
Then in the last hour, add the corn.
Stir in the heavy cream and butter before serving.

Samoa Cookie Bars

By Kleinworth & Co 10 Comments

Samoa Cookie Bars are inspired by the adored Samoa girl scout cookies with layers of brown sugar shortbread, caramel, coconut, and chocolate.

For nearly all of my life we have looked forward to “girl scout cookie season”. I was in scouts and my mom was my troop leader for a while too. I also can’t turn down a cookie – so it is only natural for me to LOVE those famous cookies.

While my favorite flavor has changed many times over the years, the favorite of the majority in this house are the Samoas. That crumbly cookie layer with chocolate, caramel and coconut hits all the craving points for sure.

But our girls are too old for scouts and now we don’t really live in an area where the cookies are sold. So I figured it would be great to just make my own “copycat” version.

What I love about these bars vs the cookies – you get the equivalent of like 4 cookies in just one bar. Since I can’t ever eat just one cookie – this works perfectly for me.

This bar recipe is super simple to make too. Check it out. If you are a lover of the Samoa cookies – you will love these bars.

Samoa Bars

Here are some commonly asked questions

What is the best way to store leftover Samoa bars?

Place any extra cookie bars in an airtight container and keep refrigerated. I like to leave them out at room temperature for about 15-20 minutes before enjoying again.

The easiest way to do this is to set out your portion and leave it on the kitchen counter while you have dinner. Then by the time you are done, they are the perfect temp for enjoying again.

What is the easiest way to melt chocolate?

Place the chocolate in a microwave-safe container like a glass measuring cup and microwave at 50% power in 30-second intervals, stirring in between each time. The total time with vary depending on the volume of chocolate you are melting.

Samoas Recipe

How do you toast coconut?

Toasting coconut is super simple. I like to do it on the stovetop because all you need is the coconut and a skillet. Check out my recipe for How to Toast Coconut here. While there are other ways to do it in the oven as well – I have found that the stovetop is not only the easiest but the fastest too.

Can Samoa bars be frozen?

Yes, I do it often. Place the bars in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight. Then microwave for about 15 seconds to reheat.

Samoa Bar Recipe

What is the best way to cut these bars?

There are a number of ways to get the best cuts when it comes to portioning out the bars – check out my tips below.

Use a hot knife, wiping clean after each cut.
Use a plastic knife – this is my favorite. Not sure why, but they work better.
Make sure the bars are completely cooled after baking and adding the caramel layer.

Why didn’t my chocolate melt correctly?

When your chocolate becomes chunky rather than creamy, it is said that the chocolate seized. This is typically due to overheating or contact with water or steam.

In the first case, the chocolate is just burning from excess heat, but in the second case, there is a negative reaction between the chocolate (which is waxy and has many oils that are hydrophobic, or “water-fearing”) and the water, causing the components of the chocolate to separate.

Be sure to refer to the package directions when melting chocolate to prevent this from happening.

Homemade Samoas Bars

Ingredients for Samoa Bars

Cookie Layer

all-purpose flour
light brown sugar
butter – melted
pure vanilla extract

Coconut Layer

soft caramels
water
shredded coconut – toasted
chocolate chips
Flake sea salt – optional

How to make Samoa Bars

Cookie Layer

Preheat the oven to 350F.
Line a 9×9 pan with parchment paper.
In a large bowl, whisk together the flour and brown sugar.
Add the melted butter and vanilla extract and mix to combine. Mix just until a crumbly dough forms.
Press the mixture into the bottom of the prepared pan and bake for 10-12 minutes, or until the crust is golden brown.
Set aside to cool completely before continuing.

Coconut Layer

In a small saucepan, combine the caramels and water.
Cook over medium heat, stirring often, until the caramels are fully melted.
Add two cups of the toasted coconut to the melted caramel and stir to combine.
Pour the mixture over the cooled crust and top with the remaining ½ cup of coconut.
Allow the mixture to sit at room temperature until the caramel layer has set.
Once the caramel has set, slice the samoas into bars.
Melt the chocolate chips (either in the microwave or a double boiler) and drizzle it over the bars.
If desired, dip the bottoms of the bars into the chocolate as well.
Transfer the bars to the fridge and allow the chocolate to set before serving.
Store in an airtight container in the fridge for up to 5 days.

What else can I make with shredded coconut?

Shredded coconut is one of my favorite things to make goodies with. Here are just a handful of the recipe that get made again and again in my house.

Samoas Cookie Bars

Tips for making Samoa Bars

You can use either milk or semi-sweet chocolate for the top.
Some like to also dip the bottoms of the bars in the chocolate to make them even more like the cookies. You can do this – but it does make them very rich (& this is coming from someone who can handle her sweets) My recommendation would be to only do this if you make the bars into bite-sized squares instead.
You can sprinkle some chocolate chips on top while the caramel is warm for an added chocolate flavor.

How many bars does this make?

That will depend on how you cut the bars. This recipe usually makes 9 large cookie bars for me. It depends on how small or large you want them. I like to make 2 cuts lengthwise making 3 rows. Then I make 3 cuts going the other direction to make the 12 bars or 2 cuts to make 9. But you can cut them however you like.

Homemade Samoas Bars

Products I love when making this Samoa Cookie bar recipe…

This bar 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 dessert bars 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 treat recipe.

Cookie Layer

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

Chocolate Chip Peanut Butter Cookie Bars

Chocolate Chip Peanut Butter Cookie Bars are soft and chewy peanut butter cookie bars swirled with melted chocolate chips. The perfect easy dessert!

Monster Cookie Bars

If you are looking for more yummy bar recipes then these Monster Cookie Bars are perfect. Peanut butter & oats come together into an easy cookie bar recipe that is absolutely delicious!

Blueberry Pie Bars

This Blueberry Pie Bars Recipe is the perfect dessert recipe for blueberry lovers. Loaded with fresh blueberries, these buttery bars are great for any occasion.

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

Easy Lemon Bars

Easy Lemon Bars are the perfect spring dessert straight from grandma’s recipe box. Great for brunches, bake sales, bridal showers & more.

Salted Caramel Butter Bars

Yummy Bar Recipes are back with these Salted Caramel Butter Bars. Delicious salted caramel in these rich butter bars is positively delightful. I mean, if you love salted caramel, then these really are for you. I should really rename them “can’t get enough bars”.

Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars are all the deliciousness of chocolate chip cookies in just one batch – no rolling required. Perfect for lazy & busy days alike.

Blueberry Cheesecake Bars

Blueberry Cheesecake Bars are a creamy cheesecake recipe made with fresh blueberries & a vanilla wafer crust. This will be one of your favorite desserts!

Funfetti Cake Mix Bars

Funfetti Cake Mix Bars are a simple & easy dessert recipe for celebrating birthdays, special events or holidays. If you love Funfetti, these are a must make!

Cinnamon Roll Sugar Cookie Bars

More Great Cookie Bar Recipes

Sugar Cookie Bars

Chocolate Chip Cookie Bars

Easter Cookie Bars

M&M Cookie Bars

If you love this recipe for Homemade Samoa Cookie Bars 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!