Deliciously Easy Recipes
Forget the campfire, this S’mores Cupcake Recipe is so incredibly delicious & you don’t have to wait for summer, enjoy these anytime!
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.
View postEasy 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.
When it comes to putting together meals that everyone in the family loves, we almost always default to chicken. But that doesn’t mean it has to be boring.
This chili lime chicken is bursting with flavor, so tender and juicy – we can’t get enough. The family requests this one again and again! Pair this with my Instant Pot White Rice too!
View postJUMBO Bakery-Style Chocolate Chip Muffins are deliciously moist, packed with chocolate chips, and the perfect way to start the day!
There’s something about visiting the bakery and picking up a pack of muffins. I love having one of those amazing giant muffins with my coffee on the weekends.
But I don’t always have a chance to get to the store or place a delivery order. So, fortunately, I can make my own bakery-style chocolate chip muffins easily at home. Check these out!
Don’t miss our Basic Muffin Recipe for making all your favorite flavors!
My friends – these giant muffins are INCREDIBLE! When I say giant – I truly meant it! They are nearly the size of a grapefruit.
Definitely more than enough to fill you up for breakfast- that’s for sure. When I first made these I almost doubled the recipe. But once I realized that these are “shareable-size” I was happy I only made 6.
These are perfect to make on a Friday afternoon and you have enough for breakfast throughout the whole weekend.
These muffins will keep well for up to 5 days at room temperature when placed in an airtight container or ziptop bag. You can refrigerate them to give them another couple of days if needed. I recommend refrigeration if you live in a hot or humid climate.
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.
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.
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.
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.
For these muffins, you will want the full or at least some fat in the dairy you are adding. That fat is needed for the muffins to have the right texture and rise when done. You can use full fat, or low fat sour cream, or yogurt but please do not use fat free.
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.
We love chocolate chips in this house – so we definitely have a lot of recommendations on what to make using chocolate chips. Here is a small list of our favorites.
Yes, this recipe is incredibly versatile. That’s why I love it so much.
You can use this batter to make 12 standard-size muffins. Bake at 425 degrees for the first 5 minutes and then at 350 degrees for another 15 minutes. You’ll probably get 14-15 standard-size muffins, so be sure to have 2 pans ready.
This batter can also be made into mini muffins. The batter yields approx 40 muffins. Bake them at 350 degrees for 11-13 minutes. When making mini muffins, please don’t use the high temp at the beginning of the baking process.
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.
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.
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.
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. HOWEVER- FOR THIS RECIPE – PLEASE USE THE SPOON AND LEVEL METHOD.
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.
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
This jumbo muffin recipe is SUPER EASY and delicious – and if you’re like me, then you probably 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 breakfast recipe.
If you love this Easy Chocolate Chip Muffin recipe, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Bakery-Style Chocolate Chip Muffins as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Easy Lemon Bars are the perfect spring dessert straight from grandma’s recipe box. Great for brunches, bake sales, bridal showers & more.
Who loves lemon? Lemon, and pretty much all citrus is so popular come this time of year. Everyone is so excited to have fresh produce, warmer weather and new life growing in the garden.
When I was looking through grandma’s old recipe box for spring recipes I came across her recipe for lemon bars. I didn’t remember seeing it in there before.
But I definitely remember her making them growing up – so I was pretty excited that this classic family recipe was in the mix of things that got passed down. I quickly got in the kitchen to make her famous dessert recipe.
What I love about this recipe is that sweet buttery shortbread crust. It pairs so perfectly with the tart but also sweet lemon layer.
Not only is this classic bar recipe as delicious as you could ever imagine, but it’s so incredibly easy to make too. You just can’t go wrong with these for all the warmer weather occasions! (be sure to check out my famous blueberry pie bars too)
I like to leave these in the baking dish and then just cover with foil or plastic wrap and pop them in the refrigerator. It keeps things quick and easy and the dishes to a minimum. Please use within 3 days.
Yes you can make these bars with a graham cracker crust. Just combine the following and then press into the bottom of the pan. Then bake for 20 minutes before adding the lemon layer and continuing with the rest of the recipe.
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.
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.
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.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
There are a number of ways to get the best cuts when it comes to portioning out lemon bars – check out my tips below.
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
You can double the recipe and divide it between 2 baking pans and bake them side-by-side. They will turn out fine.
I don’t recommend doubling the recipe and trying to make them extra-thick in the 9×13 pan or spreading it out into a larger pan. I have not had success with either of those methods.
Yes, I do it often. The key is packaging them up correctly. Make sure to cut and portion the bars out individually into separate airtight containers and then freeze for up to 3 months. You can also freeze just until firm on a paper plate. Then wrap each frozen bar individually with plastic wrap then transfer the wrapped bars to a ziptop bag for storage.
The edges will be set and the center will have a slight jiggle to them. If they look too runny, you can bake them for a few minutes longer.
Yes, lemon bars are great when served frozen. We like to add a dollop of whipped topping or a scoop of vanilla ice cream on top when we enjoy these from a frozen state.
This classic lemon bar recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have some of these items on hand OR maybe you have never made bar recipes like this 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 bar recipe.
If you love this Easy Lemon Bars recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Easy Lemon 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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Crispy wonton chips topped with a mouthwatering blend of creamy crab, tangy cream cheese, and savory spices, these Crab Rangoon Nachos are a culinary delight that will leave your taste buds craving more.
Have you ever thought about mixing two of your favorite appetizers into one incredibly tasty dish? I have! Get ready for a flavor explosion with Crab Rangoon Nachos!
We’ve got crispy wonton chips, and a creamy crab and cream cheese mixture, all topped off with sweet chili sauce and green onions. It’s like having the best of both worlds – the fusion of Asian flavors with the classic fun of nachos.
View postVanilla Bean Macarons are the perfect treat for Easter, Mother’s Day, bridal & baby showers. Everyone loves these deliciously elegant cookies.
My friends, do you love macarons? For me, they are the epitome of special. So when I think of recipes I like to have on special occasions and holidays, macarons always come to mind.
These pretty little turquoise and cream vanilla bean macarons are great for just about any special event. However, you don’t have to wait for a special event to make or enjoy these. They can make any ordinary day all the better by themselves!
Growing up, having macarons meant something really extraordinary was happening. My mom would order a box of them from the bakery – I loved it.
They were usually being served for a party of some type and she always made sure to have chocolate-covered strawberries there too. It’s fair to say that when we had those things along with a cake made with her bakery buttercream frosting – it was an exciting day.
So now I love that I don’t have to order from the bakery to get these beautiful little cookies. This recipe is all I need and I can enjoy them anytime.
Because these macarons have a cream cheese filling, you’ll want to keep them in an airtight container in the refrigerator. They will keep for up to 3 days.
I like to use this OXO Good Grips 22-Pound Stainless Steel Food Scale with Pull Out Display. Not only does it measure in grams AND ounces – but also does milliliters and cups for when you are measuring liquids too. I love the pull-out display so I can still see the screen even when I have a large plate or bowl on there.
Vanilla extract is a common flavoring found in most baked good recipes and frequently found in cookies too. It adds a certain depth to the flavor of the recipe that extends beyond a more “bready” taste.
Because macarons are so delicate during the mixing process, I don’t recommend altering the ingredients – including the sugar, for an alternative. You run the risk of the batter not setting properly or completely deflating altogether.
Because the egg whites are so delicate during the mixing process, I recommend making the batches back to back, instead of trying to double the ingredients in the mixing bowl.
Because some recipes require that we be so precise when measuring the ingredients it is imperative that the ingredients be weighed instead of using a volume measurement as we would with measuring cups or spoons.
But you don’t want to scoop your ingredients and then place it all on the scale. When you do this – you are also getting the weight of your scoop or bowl or whatever you have used to hold the ingredients. That won’t work.
The best way to do this is to place your measuring cup, bowl, or whatever you want to use to hold the ingredients on the scale. Then ZERO OUT THE SCALE. After you zero it out – you can then add the ingredients to the cup or bowl (don’t lift it up – just spoon it in there while it stays on the scale) until you reach the weight called for in the recipe.
You bet. Macarons can be frozen if they are placed in an airtight container. Make sure to label with the date and use within 6 weeks.
Unfortunately, no. Macarons require almond flour, which is part of what makes them what they are. This recipe will not work with all-purpose or any other type of flour.
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
Because of the length of time that the egg whites need to be whipped in order to get to the desired result, I don’t recommend making these macarons with anything but a stand mixer.
You bet. The baked and assembled macarons will keep for up to 3 days when properly stored. Because of the delicate nature of the batter, I don’t recommend making just the batter that ahead of time. The batter needs to be piped and baked immediately after deflating per the instructions.
Yes, of course! If you want to make them in pink, purple, yellow or any other color you like -that will work just fine. Just be sure to use gel food coloring and not the liquid variety so you don’t alter the consistency of the batter.
If you fall in love with these macarons as I think you will, you’ll definitely want to check out these other macaron varieties too.
This macaron recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made macarons 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 cookie recipe.
If you love this Vanilla Macaron recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Vanilla Bean Macarons 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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Rich and tender brioche bread, thickly sliced and coated in a sweet cinnamon egg custard makes this Brioche French Toast the perfect breakfast. Topped with fresh fruit and maple syrup, it’s delish!
Do you love french toast? Growing up it was always my favorite thing to order when we dined out for breakfast. So when we are able to make it at home, it still has that special feeling to it.
I suppose that is why we sort of reserve it for special occasions. But when that is the case, you don’t want to use any old bread. Making it with a thick and tender brioche bread makes it just like dining out. So good!
I love this recipe because I can get that restaurant flavor in the comfort of my own home for a fraction of the price. This one is so thick, eggy and delicious.
It is perfect for special occasions like a birthday breakfast or for Mother’s Day. Sometimes if I’m really ambitious, we will make it for the bigger holidays like Christmas or Easter morning too.
Everyone can load it up with their favorite toppings, fruit, chocolate chips, syrup and really customize it to their liking. This is such a special breakfast and so easy to make too.
Brioche bread is originally from France and is known for its high egg and butter content and a rich and tender crumb. This gives it a light and fluffy texture and a dark and flaky crust.
With the high butter and egg ratio along with the addition of sugar and sometimes brandy, brioche bread does have a sweetness to it, but not too much. That is part of what makes it perfect for making french toast.
Basically, bread that isn’t perfectly fresh is best. So it needs to be at least a day old because it soaks up the egg mixture better than fresh bread. Anything you pick up at the store will definitely work fine – because even with the preservatives, it has been there for probably more than a day before you buy it. Unless, of course, it came from the bakery and was freshly made that day.
If you can’t find brioche bread, you can use the egg mixture using regular sandwich bread. You can even cut a loaf of french bread instead. It just won’t be quite the same as the brioche, which is the most like restaurant-style.
Basically, brioche french toast is the same as regular french toast but made with brioche bread. Because of the difference in the bread, it takes your breakfast experience to a whole new level. It’s rich, thick, and delicious – everything you would ever want in a french toast recipe.
Brioche is a great bread for french toast because its texture makes it great for soaking up just the right amount of the egg mixture without making the slices soggy. It stays light and fluffy, perfectly eggy and holds up to all the toppings you want to add.
Cook over medium heat – the key with this is to have the heat hot enough to get that nice outer crust on the toast without scorching or burning it. Keep the heat at medium and flip once browned.
Using full-fat milk – whole milk or even heavy cream really helps to get the egg mixture ultra creamy.
If you reduce the fat in the dairy added, the mixture will be heavier on the egg and often you will get pockets where there are too much egg and others where you don’t get any. Full-fat dairy keeps things well blended.
Only add 1-2 slices at a time to the skillet – don’t over-crowd the skillet. Unless you are working on a griddle, you want enough room to flip with ease, so keeping the cooking to 1-2 slices at a time is perfect.
Don’t oversoak the bread. This is key! Just lay the bread in the wash, flip quickly and then transfer to the skillet. Don’t set another slice in the mix to soak while you are cooking the other slices. This will result in a wet, sloppy mess.
In my opinion, brioche bread is the best for french toast. Not only does it originate from France, like the french toast you create with it – but it gives that perfectly thick and fluffy texture you want in a french toast recipe.
It soaks up the batter perfectly, doesn’t get soggy once cooked and gives you that pampered restaurant feel that can make any morning special.
Brioche french toast is a thick and eggy, but yet light and fluffy french toast that is loaded with cinnamon and butter flavor. It is everything you love about the best restaurant french toast!
When it comes to french toast, there are some really great recipes you’ll want to serve along side. Here is a small list of our favorite recipes we make with this french toast.
If you happen to end up with leftovers, place them in an airtight container, layered with a piece of parchment in between each slice of toast. Use within 3 days. You can also freeze the french toast this same way and use within 1 month.
To reheat, thaw overnight in the refrigerator. Then heat in the microwave for 60-90 seconds or until hot.
This french toast recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have most of these items on hand OR maybe you have never made french toast 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 breakfast recipe.
If you love this Easy Brioche French Bread recipe, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!
Cinnamon Roll French Toast Bake
If you love this recipe for Brioche French Bread 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 Jello Salad is a classic side dish passed down through the generations. Simple to make with just 5 ingredients, just mix & serve.
Did you grow up having jello salad at all your family gatherings? We sure did.
It seems to be that the overall public either loves it or hates it. There’s no in-between and that includes our house. (mainly because of the cottage cheese)
We have 60% of the house that absolutely loves it – so, since that is considered the majority, I always make sure we have some for all our events. Check it out!
View postThis easy Coconut Bread Recipe is drizzled with a sweet coconut glaze and sprinkled with toasted coconut. It’s a coconut lover’s dream!
My friends, there are few things in this world that I love more than coconut. So it is no surprise that I can’t get enough of this coconut bread.
View postA twist on Sicilian cuisine, this Air Fryer Cannoli recipe is easily made with air-fried shells & a sweet & creamy filling made from scratch.
If you know me, then you know that I’m all about the treats. Especially if they have a special flair to them like Cannoli.
Cannoli used to be something that I had to go to the bakery to get. Now we can easily make them in the air fryer in short time and they are SO GOOD!
Who could resist these crisp little tubes of pastry dough that are filled with a creamy cinnamon filling and topped with mini chocolate chips and confectioner’s sugar?
I’m such a sucker for those mini chocolate chips – I find them positively irresistible. Just look how cute these little cannoli are – you won’t believe how quick and easy they are to make.
Once the cannoli shells are filled they will become soggy when left for any length of time. I don’t recommend storing filled cannoli.
You can place the unfilled shells on a paper towel in an airtight container and keep them at room temperature for several days. Just add the filling before serving.
So the problem with that idea is that the filling penetrates the pastry and makes it soggy. If you want to freeze them, I recommend freezing the filling and the shells separately in airtight containers for up to 3 months. Then thaw them overnight and fill them before serving.
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.
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.
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.
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.
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.
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.
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.
Yes – if you don’t want to use marsala (cooking wine) you can replace it with red wine vinegar that has a trace amount of alcohol or use apple cider vinegar which doesn’t contain any alcohol for this recipe.
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.
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
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!
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
It really depends on how you want the shells to be once they are cooked. If you don’t spray them with oil, you are basically baking them (as you see here). They will be crisp, but will not have that fried texture.
You can give a light spritz of oil before cooking if you prefer the shells to have a crispier, fried texture.
This air fryer cannoli recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you are new to air frying & 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 treat recipe.
If you love this Easy Cannoli recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Air Fryer Cannoli 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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Banana Carrot Muffins are a quick, easy and delicious breakfast recipe that’s perfect for busy weekday mornings and Easter Sunday alike.
I always get excited when we have fresh baked muffins in the house. Which is why I like to make sure we have some sort of fresh-baked goodie to enjoy with coffee on the weekends.
But when it comes to holiday mornings, I like to add something seasonal to the recipe. Which is how we ended up with these super delicious banana carrot muffins that are perfect for Easter morning.
I don’t know about you, but when it comes to holidays, I like to keep it simple. I plan ahead and try to make sure the day of runs smoothly.
So that means we don’t add making a homemade breakfast the morning of a holiday. There is already so much happening – the last thing I need is to add prep and dishes to the day.
What I do is make some muffins the day before – so everyone can just grab and go to keep things streamlined and easy. It is such a sanity-saver.
Once the muffins have completely cooled, I like to place them in an airtight container or zip-top bag and keep them at room temperature.
When it comes time to serve again, you can enjoy them right out of the container or zap them in the microwave for a few seconds to make them just like they were fresh out of the oven.
I have not personally tried the swap so I’m not sure how that will change the flavor and texture. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
Oh of course! If you only need 6 muffins instead of a dozen – this recipe reduces easily. But do keep in mind that these aren’t jumbo muffins, they are the size of a cupcake – so they go quickly.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown sugar will work in this recipe.
Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.
We have a handful of our “must-make” muffins around here. Check out this list for our favorites that also happen to be “reader-favorites” as well!
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
You can, and we do it often. I highly recommend doubling if you are having a house full of guest or you’d like to have more than enough for more than one day when feeding a family.
You bet – these muffins freeze quite well. I recommend placing them in an airtight container and then freezing for up to 3 months. For the best possible quality once they are thawed again – I recommend wrapping each muffin individually with plastic wrap. Then place those wrapped muffins in a zip-top bag before freezing.
This simple muffin recipe is SUPER EASY and delicious – and if you’re like me, then you probably already have most 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 breakfast recipe.
If you love this Easy Banana Carrot Muffin recipe, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Banana Carrot Muffins 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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These beautiful Easter Egg Meringue Nests are made with simple pavlovas filled with buttercream frosting and Cadbury mini chocolate eggs. They are a great spring holiday dessert.
Do you get excited for Easter? We sure do. The overwhelming feeling of a rebirth and new life is exciting.
Each year I like to celebrate by making at least one special treat for the family. One of my favorites are these Easter Egg Meringue Nests.
I love them because not only are they adorable yet still have that classy feel. Not too cutesy and so tasty too.
But you know they are just as easy to make as regular meringue cookies – which I also love.
These are basically a personal size pavlova since they are a bit larger than a meringue cookie, but then we add the buttercream frosting to make it look like twigs. It also helps to keep those Cadbury eggs in the nest until ready to enjoy.
So once you add the frosting, you will want to enjoy these within the same day. You can keep them at room temperature until then. But the frosting can make them soggy.
BEFORE adding the frosting and eggs – the key is to make sure the meringues are completely cooled before packing them in an airtight container. If they have any warmth to them at all once they are packed – the warmth will create just enough condensation to ruin the texture of the meringue.
Once completely cooled – you can keep them in an airtight container at room temperature for up to 3 weeks. I have heard that they can be frozen so long as they don’t get any moisture in the container. But I personally don’t like to do that.
Yes – you bet! If you would like to make these in chocolate instead of the traditional meringue flavor – check out my Dark Chocolate Meringue recipe. Mix the ingredients as instructed in that recipe and then follow the piping and baking instructions for this recipe here.
You can, and we do it often. It might take a bit longer to get all those egg whites to whip to the proper peaks, but overall doubling works fine.
Yes – you can use a sugar substitute to make meringues. Be sure to read the packaging since a lot of them aren’t a 1:1 replacement. I think brands like Splenda call for 1/2 as much as what the recipe calls for in sugar.
Because of the speed at which the egg whites need to be whipped in order to reach the stiff peaks stage, I don’t recommend trying to make this recipe by hand. You can try it with a hand mixer – but even that will be quite an arm workout.
You bet they can! Use 1/2 cup confectioner’s sugar for this recipe. Make sure it is well-sifted before measuring.
The official way is to spoon the sugar into the measuring cup & level off. This makes sure the sugar isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
Sometimes if you fluff the sugar with a spoon, then gently scoop it into the measuring cup, taking care to not pack it in – that can work. But for THIS RECIPE you will need to use the spoon and level method.
Yes – you can do that too! Use the same measurements as you would when using powdered egg whites.
Yes! You can use powdered egg whites + water – (1 teaspoon of egg whites & 1 tablespoon of water for each egg you wish to replace) to replace the eggs in this recipe.
Sometimes because of the delicate nature of the meringue whip it can separate as it drying out. If you want to avoid this, I recommend using Cream of Tartar. It helps stabilize the egg whites and prevent the dreaded cracking. If you don’t have it, this recipe can definitely be made without it!
Caster sugar, sometimes also spelled castor sugar is basically a super-fine grain sugar. Smaller than granulated sugar but not quite ground to the point of being confectioner’s sugar.
When shopping for Caster sugar you can also look for Superfine Sugar or Baker’s Sugar.
This recipe calls for granulated sugar. But, because of its ultrafine texture, making it easier to dissolve in the mixing process, you can use caster sugar instead.
When substituting with caster sugar, but it might take a bit less time for the sugar to emulsify into the egg whites during the mixing process. You will also end up with a slightly lighter meringue due to the shorter mixing time.
Cadbury mini eggs are one of my favorite treats – ever! So I am always looking for ways to add them to recipes. Check out some of my favorites here.
This meringue nest 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 meringues 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 meringue recipe.
If you love this Easy Meringue Nest recipe, you’re going to love these other Easter Recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Easter Egg Meringue Nests 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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A twist added to grandma’s award-winning ingredients, this is truly the Best Egg Salad Recipe EVER. Quick, easy, and positively delicious!
I have to tell you, my family LOVES egg salad. They get so excited when spring comes and we seem to make it over and over again.
Not sure why we don’t do it more frequently during the cooler months, but once the weather starts getting nice, it is certainly our “go-to” for easy meals and it is SO GOOD!
View postAir Fryer Mozzarella Sticks are a quick and easy appetizer made with just a few ingredients and perfect for game day, parties, or snacking.
Do you love snacks? I’m all about the snacks and could quite possibly live off appetizers for the rest of my life and be perfectly happy.
So when I found out that I could make mozzarella sticks in my air fryer, I was pretty happy. Not only are they so easy to make, but there’s a little less guilt with making them in the air fryer too.
Whenever we dine anywhere that serves fried cheese sticks I never pass on sampling them. I can’t seem to get enough but never wanted to go through all the trouble of frying my own.
But once I got my first air fryer, it was a game-changer when it comes to snack foods like this. These are positively irrestistable.
I like to place any leftovers in an airtight container and keep them refrigerated for up to 4 days. When it is time to reheat – just place them back in the air fryer at 400 degrees, spray again with oil and cook until hot and melted again.
I have not personally tried this – but I don’t see why using gluten-free wouldn’t work for this. You could even use gluten-free breadcrumbs too. I have been meaning to give this a try but haven’t had a chance. Please come back & tell me how they turned out.
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.
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!
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.
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.
You can, and we do it often. The prep and chill time will be about the same with the cooking time extended depending on the size of your air fryer.
Most people think that air frying is done completely without oil. However, you need just a little bit of oil so the machine can circulate those tiny oil droplets, which is what makes air frying create deliciously crisp and crunchy food.
So when your food isn’t turning out as expected, it is usually that you aren’t actually adding enough oil to the recipe. If those oil droplets aren’t present, all you are doing is baking your food, resulting in a less flavorful taste and texture. Be sure to not skip the step of spritzing the food with oil if the recipe calls for it.
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.
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.
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.
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.
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.
This mozzarella stick recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you are new to air frying & you might be a bit nervous – but you’re going to love these. I have made a list below of the things I absolutely can’t live without when it comes to making this snack recipe.
If you love this Easy Mozzarella Stick recipe, you’re going to love these other snacks too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Air Fryer Mozarella Sticks 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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Hot Cross Buns, a traditional spiced sweet bun recipe made with fruit and marked with a cross on top, typically served for Good Friday.
Spring is here, the weather is getting nice and it is time to start thinking about Easter. I love this time of year when things start to come back to life. It is so refreshing.
So one recipe that is a must this time of year is Hot Cross Buns. It is a seasonal tradition that we never miss.
My family loved making all of the traditional recipes for holidays. I remember my grandmother making these buns each year.
As a small child I would focus on the icing on top then sort of pick the raisins out to eat separately from the bun itself. I have no clue why.
But we have tried to carry on this tradition here and I hope that the kids will eventually do the same when they have their own families.
These buns are best when stored in an airtight container at room temperature. Because of the icing on top, I don’t recommend stacking them. You could use a baking dish with an airtight lid to make it easy.
Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.
This dough should be light and fluffy like you see in the images here. If you find that your dough is not rising or it comes out more dense, please see the following suggestions below.
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 the recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
You can use rapid rise, premium or whatever you have on hand. I buy my yeast in the bulk section of my store, so it’s not brand-name or anything fancy & it works just great.
Yes, I do it often. If this recipe makes too many for you to enjoy all at once, you can freeze some for later. Just place the buns in an airtight container, label with the date, and freeze for up to 3 months.
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how they turned out.
Sure – you can do that. I have heard that currants or candied citrus have been used, but the raisins aren’t necessary to the buns baking correctly. You could change it up and make them with another type of fried fruit like cherries or dates if you like.
Basically these are a cross between a dinner roll and a cinnamon roll. The texture and shape is like a dinner roll but then you have the spices added and the glaze over the top.
In a lot of recipes people use orange juice to make the glaze since these are supposed to be a sweetened roll. But we have some citrus allergies in our house, so we stick to the egg and milk wash instead.
It still gives the same sweetness you would expect along with that shiny outer crust. If you want you can also use orange juice in the icing – just a little splash.
Most of the time this means your water or milk (depending on which one you are using) was either too hot or too cold. If it is too hot it will kill the yeast, too cold & it just won’t rise. I find that using a thermometer helps & bringing the water to 115-125 degrees is best.
This holiday bun recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you most likely already have some of these items on hand OR maybe you have never made buns 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 holiday recipe.
If you love this Hot Cross Bun recipe, you’re going to love these other holiday recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Hot Cross Buns 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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This easy orange pound cake recipe is a perfectly sweet dessert with a bright orange flavor and light orange glaze. Ideal for any spring and summer gathering.
If you love citrus flavor, but classic lemon pound cake doesn’t feel exciting anymore, I have something better for you!
View postYou’ll love the fruity flavor of these sweet Fruity Pebble Donuts topped with a generous sprinkle of crunchy Fruity Pebbles cereal.
Wake up to a burst of color and flavor with Fruity Pebble Donuts! These aren’t your average donuts; they’re a fun, vibrant twist on a classic breakfast favorite.
Imagine fluffy cake-like donuts baked to perfection, infused with your favorite cereal – Fruity Pebbles, and then topped with a sweet, strawberry-flavored glaze. Each bite is a delightful mix of soft donuts, crunchy cereal, and fruity flavors, making these donuts the perfect treat to brighten any morning or add a pop of color to your St Patrick’s Day dessert spread!
View postIndulge your senses with this decadent Chocolate Fudge Cake! Moist, rich, and intensely chocolatey, each slice is a heavenly delight.
Imagine a cake so rich, so decadent, it’s like a hug for your taste buds. That’s exactly what this Chocolate Fudge Cake is!
Each slice is a perfect blend of moist chocolate cake and glossy chocolate ganache, creating a dessert that’s irresistible to chocolate lovers everywhere.
View postWith Easter coming up, you don’t want to miss this tutorial for How to Dye Eggs using vinegar and food color – no kit required. So easy!
Are you ready for Easter? With it coming so early this year, I feel like we are scrambling to get ready.
So that means, I’m cutting out the mad rush to the store and going basic. You don’t have to buy the kit to color eggs. I’m going to show you How to Dye Eggs using things you probably already have at home.
View postAndes Mint Cookies are super soft green cake mix cookies packed with your favorite Andes mint chocolate pieces and mint morsels. So good!
Are you a lover of mint and chocolate combined? I’m not a big mint lover when it is by itself. But man, oh man, when you combine mint with chocolate – I can’t get enough.
One thing I have been craving lately – Andes mints. So, while I was in a baking mood, I decided it would be positively scrumptious to add some to my favorite cake mix cookie recipe.
Now – I thought long and hard about whether I would make these cookies using a chocolate cake mix or not. But in the end, I really wanted these cookies to be green. So I opted for the white cake mix instead.
I might just make some more this weekend and use the chocolate version this time though. I know it will be heavenly.
These cookies keep well in an airtight container at room temperature for up to 4 days. They are super soft, so even after a couple of days – they will still taste like the day you baked them if you don’t leave the container open for too long.
The amount of food coloring will be a personal preference for how deep you want the color and what type of food coloring you are using. I prefer using gel paste (link below) because it is more concentrated and I can use less to achieve the same result.
For instance – I was able to use just 2 drops of gel paste in mint green to achieve the color in these cookies. Making them with a liquid food coloring like you find in the grocery store might take 10-12 drops to get the same result.
You can, and we do it often. I have found that even my 5 quart mixer can accomodate double the dough quite well. So if you are making these for a party – I highly recommend making a double batch.
Yes – these Andes mint cake mix cookies can be frozen. Once the dough has gone through the chilling in the refrigerator – it can be rolled. You can then roll the dough into balls, set them in a single layer on a baking sheet and freeze them.
Transfer the frozen dough into a zip-top bag for space-saving. Keep frozen until ready to bake for up to 3 months. To bake – set the frozen dough on a baking sheet, 2″ apart.
Allow the dough to come to room temperature before baking. Follow the baking instructions in the recipe once the dough has thawed.
If you would like to freeze the baked cookies – wrap each cookie individually in plastic wrap. Then place the wrapped cookies in an airtight container and freeze for up to 3 months.
Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.
You bet! Adding your favorite goodies to these cookies is so easy and delicious. I have made a list below of my favorite “alternate” mix-ins for these cake mix cookies. The possibilities are endless!
Yes, Yes, Yes! Chilling the dough is important for a couple of reasons. First – while the dough is chilling the ingredients are coming together. It gives a better overall flavor to the cookie.
The second and probably even more important than the first – is that chilling helps the dough hold together during the baking process.
Without chilling, the dough would not only be too sticky to really roll it into balls. But it would also spread way too much while baking – leaving flat and not very appealing cookies in the end. Please don’t skip the chilling process.
You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking. Make sure to cover tightly with plastic wrap so it doesn’t dry out. Let it sit out at room temperature for about 10-15 minutes before rolling and baking.
This cookie recipe with Andes mints is SUPER EASY and delicious – and if you’re like me, then you most likely already have these items on hand OR maybe you have never made cake mix cookies 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 cookie recipe.
If you love this Easy Andes Cookies recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
White Chocolate Peppermint Pretzels
Dark Chocolate Peppermint Cookies
Peppermint Chocolate Chunk Cookies
Chocolate Peppermint Bundt Cake
If you love this recipe for Andes Mint Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
Red Velvet Cake Mix Crinkle Cookies
Frosted Funfetti Cake Mix Cookies
St. Patrick’s Day Cake Mix Cookie Bars
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Easy Air Fryer Brussel Sprouts with Herb Honey Mustard are perfect as a side to the holiday feast or paired with a quick weeknight dinner.
Who loves Brussels sprouts? I know they are so popular right now and for good reason.
Not only are they super good for you, but there are so many different ways they can be prepared – like these here served with herb honey mustard.
The best part about these is that not only are they super fast to make, thanks to the air fryer. But they are so versatile too.
We not only can pair them with a weeknight dinner, but they go perfectly with every holiday feast. We serve them for Easter, St. Patrick’s Day, Mother’s Day, Thanksgiving, and Christmas too. Sometimes we do this version and other times we make my Air Fryer Brussels Sprouts with Honey Sriracha Sauce.
Place any leftover Brussels sprouts in an airtight container. Label with the date and keep refrigerated for up to 4 days. To reheat, place them back in the air fryer and cook until crispy and hot again. Usually about 5-10 minutes.
You can, depending on the size of your air fryer. If you have one of the original versions that is on the smaller side, then this recipe will fill it pretty full. The key is to not over-crowd the veggies or try to cook them in a double layer. They need air flow all the way around for the best possible result.
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.
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.
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.
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.
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.
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.
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.
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!
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.
Quick and Easy Air Fryer Carrots
Most people think that air frying is done completely without oil. However, you need just a little bit of oil so the machine can circulate those tiny oil droplets, which is what makes air frying create deliciously crisp and crunchy food.
So when your food isn’t turning out as expected, it is usually that you aren’t actually adding enough oil to the recipe. If those oil droplets aren’t present, all you are doing is baking your food, resulting in a less flavorful taste and texture. Be sure to not skip the step of spritzing the food with oil if the recipe calls for it.
This air fryer Brussels Sprouts recipe is SUPER EASY and delicious – and if you’re like me, then you most likely already have some of these items on hand OR maybe you new to air frying, & 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 side dish recipe.
If you love this Easy Air Fryer Brussels Sprouts recipe, you’re going to love these other air fryer recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Air Fryer Brussels Sprouts 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!
Cookies and Cream Cookies are soft, buttery cookies loaded with crushed Oreos, melty chocolate chunks, and white chocolate chips – DELISH!
It should come as no surprise that we enjoy our fair share of cookies around here. I can’t help it – I love to bake and cookies are the thing I love to bake the most.
So one weekend the kids were asking me what I planned on doing with the excess of Oreo cookies in the pantry. I knew that if they were asking, my time to do something with them was limited before they just jumped in and ate them.
So I made sure to get in the kitchen and make these Cookies and Cream Cookies that I had been craving for weeks.
These are so soft, so chewy – with that delicious buttery flavor that epitomizes a chocolate chip cookie. But then you get that bite of cream from the inside of the Oreo – it’s pure heaven my friends.
As we were enjoying the first few cookies off the rack, the kids were commenting that only in America do we say “hey this cookie is so delicious – but let’s add cookies TO THE COOKIES”.
They are totally right, these are one of America’s favorite cookies stuffed into what is probably THE most popular cookie flavor in the country. So basically that makes these cookies THE MOST AMAZING COOKIES – EVER!
I like to place mine in an airtight container and keep them at room temperature for up to 5 days. You can also use a zip-top bag but I find they get jostled a bit too much with this and then you have broken cookies.
Yes, Yes, Yes! Chilling the dough is important for a couple of reasons. First – while the dough is chilling the ingredients are coming together. It gives a better overall flavor to the cookie.
The second and probably even more important than the first – is that chilling helps the dough hold together during the baking process.
Without chilling, the dough would not only be too sticky to really roll it into balls. But it would also spread way too much while baking – leaving flat and not very appealing cookies in the end. Please don’t skip the chilling process.
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.
You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking. Make sure to cover tightly with plastic wrap so it doesn’t dry out. Let it sit out at room temperature for about 20-30 minutes before rolling and baking.
Vanilla extract is a common flavoring found in most baked good recipes and frequently found in cookies too. It adds a certain depth to the flavor of the recipe that extends beyond a more “bready” taste.
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown sugar will work in this recipe.
Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.
Yes – the baked cookies will keep when frozen for up to 3 months. Wrap each cookie individually with plastic wrap and then place them all in an airtight container before freezing.
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.
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.
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.
The cream cheese is super important to the consistency of the cookies. Because it is a fat that is taking the place of either shortening, butter or margarine (other fats) you want to make sure that it is FULL FAT cream cheese.
Also – please do not use whipped or spread as those don’t have the nice dense consistency of the block that we need for these cookies.
Yes – this dough can be frozen and baked later. If you would like to roll the dough prior to freezing, make sure to freeze the dough balls in a single flat layer. Once frozen they can be transferred to a zip-top bag for space-saving.
To bake – increase the baking time by 1 minute – no need to thaw the dough before baking.
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
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 cookies too dry.
Sometimes – 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. But FOR THIS RECIPE – PLEASE USE THE SPOON AND LEVEL METHOD. Otherwise, the dough will definitely be too dry.
I like to add the cornstarch because it is the little secret ingredient that helps keep the cookies extra soft. I’m super picky about my cookies and often won’t eat homemade cookies beyond the first day because they dry out too much for my taste.
But the cornstarch in these cookies keeps them just as soft as the first day – even into day 4. (if they last that long in your house) You can leave it out if you don’t have it without changing anything else in the recipe. But I highly recommend it.
Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I recommend a product that offers a 1:1 swap. I would love to know how it turns out if you give it a try.
My favorite way to crush the Oreo cookies for these cookies is to just hold each cookie with both hands and sort of press my thumbs through the center of the cookie.
This usually results in the Oreo breaking into 3-4 semi-even pieces and leave minimal fine crumbs. This method is great when you want larger chunks.
You can also place the Oreos in a zip-top bag and lightly pound them with a rolling pin or meat tenderizer. This will give a more crushed result – which for these cookies will add more fine pieces to the dough – yielding a darker overall cookie.
This cookies and cream cookies recipe is SUPER EASY and delicious – and if you’re like me, then you most likely already have all of these items on hand OR maybe you have never made cookies stuffed with cookies 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 cookie recipe.
Don’t miss my QUARTER POUND CHOCOLATE CHIP COOKIES TOO!
If you love these Easy Cookies and Cream Cookies, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
Copycat Girl Scout Samoa Cookies
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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!
Are you ready for a super easy dinner recipe? I’m all about the easy dinners, so this pulled bbq chicken made in the pressure cooker is one of our absolute FAVORITES!
You just can’t go wrong with tender, juicy pulled chicken smothered in bbq sauce and added to a bun. Delish and it is FAST to make too.
Honestly, I’m all about streamlining and making things easier in the kitchen. So when I can do something like a toss-and -go recipe like this one – I’m all in.
I’m sure you understand, dinner can be so hectic. So much to do already and then all that prep. This keeps it to minimal dishes and yet you don’t have to sacrifice flavor.
I promise the whole family will deem this chicken dinner their new favorite!
Place any leftover bbq chicken in a shallow, airtight container. Label with the date and keep refrigerated for up to 3 days.
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
Though they do cook inside together, the mixture would not mix very well inside the pot without a little help. Therefore, you have to combine all of your ingredients to get the right consistency when done.
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
Yes this can be made with frozen chicken. Make sure the pieces are not stuck together as this makes those areas where they are connected more dense. This will increase the amount of time the chicken will need to be cooked.
Otherwise you will have the outside looking like it is done and the parts where the chicken is connected will still be raw.
If you use frozen chicken that is separated, increase the cooking time by 2-3 minutes and leave the natural pressure release time the same.
I suppose you can – but you won’t really have pulled chicken at that point. But if that is more of what you are after, you can do that. Change the cooking time to 17 minutes. Keep the release the same.
You’ll want to pair this with my Hawaiian Coleslaw recipe. The added sweetness pairs perfectly with the bbq sauce.
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
This bbq pulled chicken 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 chicken in the pressure cooker 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.
If you love this Easy Instant Pot BBQ Chicken recipe, you’re going to love these other easy dinner ideas too. Please click each link below to find the easy, printable recipe!
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Honey Glazed Carrots are the perfect side dish for holiday meals like Easter and Thanksgiving, and also great for weeknight dinners too. Simple, easy & delicious, and ready in just 15 minutes.
When it comes to side dishes we like to keep it classic and simple all at the same time. Fortunately when you stick with the basics, that makes it pretty easy.
Recipes like grandma’s honey glazed carrots have been gracing the dinner table for decades. Not only is this one almost effortless to make, but it is a delicious way to get those veggies in the daily diet too.
I love this recipe for not only its ease but for its versatility too. Candied carrots pair perfectly with a holiday ham for Easter and with the Thanksgiving turkey too.
It’s nice when we can have a family recipe that we all remember growing up that comes together so quickly too. Grandma didn’t have all the fancy kitchen appliances back then.
Everything was made either in the oven or the stovetop. So that meant she knew how to keep it as streamlined as possible – and I love her recipes for that reason.
Place any leftover carrots in an airtight container and keep refrigerated for up to 4 days. When reheating, add a splash of water and pop the corner of the lid. Then microwave until hot. The steam created from the added water will make them nice and tender again.
I would say that this is a personal preference. You can use salted butter and then omit the added salt when serving.
I personally like the added salt to balance the sweetness of the honey and brown sugar.
All that being said – these days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work, adjusting the other ingredients as needed.
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown sugar will work in this recipe.
Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.
Yes, absolutely, that will work just fine. Just be sure to thaw them & pat them dry before using.
Oh of course! If you are cooking for just a couple of people, reducing this recipe works really well.
My son goes back and forth between cooking the whole recipe and then enjoying it for days – and making a half recipe for just a night or two.
This candied carrots 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 glazed carrots 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 side dish recipe.
If you love this Easy Honey Glazed Carrots recipe, you’re going to love these other side dishes too. Please click each link below to find the easy, printable recipe!
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This green Jello Poke Cake is a fun and easy dessert for spring holidays like St. Patrick’s Day and Easter! Bright, cheery, and delicious!
Are you excited for spring? I know I sure am. The days are getting just a little bit longer and the snow is hopefully almost done around here.
That means that I am super excited to focus on fun spring recipes like this Jello Poke Cake. I made this one using lime jello for a bright green cake with that great zing of lime flavor.
**Don’t miss our Coconut Poke Cake and Candy Corn Poke Cake too!
View postSesame Shrimp Recipe is a quick and easy meal that’s ready in just 20 minutes. Serve with white rice, edamame, carrots, and a lime wedge.
Who loves quick and easy dinners? I’m pretty sure you’d be hard pressed to find someone that didn’t love it when the evening meal comes together as fast as this one does.
Bonus points when the dish is healthy too. You just can’t go wrong with this super light and yet, flavorful sesame shrimp recipe.Pair this with my Instant Pot White Rice too!
I love this recipe because I can not only get dinner on the table in record time – but the whole family loves it so much.
Not to mention that it is definitely way better than anything you get with delivery. Don’t get me wrong, I love our delivery place – but I can have this done, on the table, and be done with the dishes too in the time it would take for them to just get it here. That is the BEST!
Place any leftovers in a shallow, airtight container and keep refrigerated for up to 3 days. To reheat, pop the corner of the lid, add a splash of water to the container, and microwave until hot. The added water will help to steam the shrimp.
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
Oh of course! If you only need dinner for two – this recipe easily reduces. Or you can make the full recipe and have leftovers the next night.
My son, who lives alone, likes to make the full batch and then has dinner for nearly the rest of the week.
If you can’t find sesame oil, another cooking oil will work. We like using sesame oil because not only does it have health benefits, but it is light, almost flavorless, and cooks at a higher smoke point – which is great for cooking at high temperatures.
You can, and we do it often. This is a great dinner when you know you are having guests and need to make food fast. Just make sure you use a large skillet and everything doubles quite nicely.
Yes, absolutely, that will work just fine. Just be sure to thaw them & pat them dry before using.
This sesame shrimp bowl 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 shrimp 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 quick dinner recipe.
If you love this Easy Sesame Shrimp recipe, you’re going to love these other delicious dinners too. Please click each link below to find the easy, printable recipe!
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Air Fryer Doughnut Holes with Chocolate Sauce are a quick and easy breakfast recipe with a delicious coating of cinnamon-sugar on the outside that will have the whole family coming back for more.
If you are a regular here than you know that I’m all about the treats. No matter the time of day – I’m always up for something as deliciously sinful as these little donut holes – coated in a cinnamon and sugar mixture – especially when I can dip them in a creamy warm chocolate ganache.
View postInstant Pot Beef Stew is a delicious and easy dinner recipe that tastes every bit as good as grandma’s, but so much easier! Just toss and go.
Do you love a hearty meal on a chilly day? It has been snowing like crazy here and so I have been making meals like this Beef Stew for dinner.
I love it because not only does it 100% hit the spot when it comes to good ol’ fashioned comfort food, but it is insanely easy to make and I don’t have to mind the pot all day long like in years past.
I mean, I have been making this beef stew recipe for at least 20+ years. Only back then the babies were babies, I was home caring for them and I was doing all the cooking on the stovetop.
But once the recent craze of pressure cooking came around – it was a game changer. No longer did I have to dedicate the whole day to dinner.
Making in the pressure cooker also basically guarantees that the meat will be “fall-apart-tender” – so that is a huge win!
Place any leftovers in a shallow airtight container and keep refrigerated for up to 4 days. To reheat, portion out into individual servings and microwave until hot.
*note – it is normal for the fats and oils to separate once it has been refrigerated. You can either skim that off the top before serving again – or you can leave it in for flavor. It will melt and dissolve once the stew is reheated.
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
Usually I would say that this is a personal preference. However, I used salted butter in mine and along with the broth it was perfectly flavored without me having to add additional salt to the recipe.
If you are watching your salt intake, opt for unsalted butter and while you are at it – you might want a lot-sodium broth too.
All that being said – these days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work, adjusting the other ingredients as needed.
Sure – you can make this stew with a pork roast instead. Cooking time would be 20 minutes per pound of meat. You can also make it with boneless skinless chicken breast – cooking at 6-8 minutes per pound.
Of course, if you want to add a little red wine to this recipe – I recommend no more than a half-cup. It isn’t a carbonated beverage, so it will do just fine in the cooker.
Keep in mind that although it is believed that all of the alcohol cooks out when adding things like wine or beer to recipes. The reality is that only about 70% of the alcohol is removed in the cooking process. So keep that in mind depending on who will be enjoying this stew.
Oh of course! If you only need a handful of servings, this recipe can be cut to suit your needs.
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
You bet. This will work with Gluten-Free flour. I would recommend using a 1:1 flour like this one as it is the most like a standard all-purpose 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.
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.
Using another type of potato will work fine – they just yield a different texture and may need more or less time cooking depending on what you choose. Just be sure to cut them to about the same size as you would the red potatoes.
I have heard that stew is actually the recipe of choice in Ireland when celebrating St. Patrick’s Day. But a true Irish stew contains just a handful of ingredients – mutton, onions, potatoes, and sometimes carrots, this is what distinguishes it from a stew made from beef that you typically find in the US.
You’ll also find that Irish stew is thickened with mashed potatoes instead of making a roux or cornstarch or flour slurry.
Of course – more veggies can always be added. However, if you want to keep this as close to a traditional stew – just the potatoes and carrots are needed.
You can use already cut beef that is labeled “stew meat”. For this, I happened to have already purchased a large beef chuck roast and had other plans for it. But then I decided to make this stew and so I just cut that roast into the pieces here. You can use flank, shank, or chuck roast. That will work just fine.
Yes – water will work fine. It won’t have as much flavor and you will most likely need to add salt and other seasonings to make up for the lack of flavor.
This is where using the pressure cooker comes in handy – because I have yet to cook any meat in there and not have it turn out perfectly tender and juicy. The pressure cooker locks in the moisture and the high pressure helps to break down the fibers of the meat to make it tender.
If the meat isn’t tender it is possible that it either didn’t cook long enough or the wrong cut of meat was used. Make sure you are using flank, shank or chuck roast for this recipe.
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
Yes and no. You’ll notice that the recipe mentions that I have increased the beef to up to 6 pounds – but I left the remaining ingredients the same. This was extra meaty – which the family loves. I must say that it maxed out my 8-quart Instant Pot.
Due to the space constraints of the pot, I don’t recommend a full double batch. You can increase the meat by itself, but I would maybe keep it to 4 pounds instead of the 6 that I did if you have a smaller pot.
Yes – but it isn’t as easy as it sounds. You will start with making sure you choose a shallow container as you would for storing leftovers in the fridge. This goes back to the bacteria growth we discussed.
There are a couple of ways you can freeze the stew. First -You need to make sure the stew has come to room temperature before freezing. Place it in the shallow containers and then submerge the bottom of the container in cold water to help rapidly cool the stew before you freeze it. Then put the lid on- label with the date and store for up to 3 months.
The second way (that we do most often) is we let the stew sit in the pot while we eat – this is because people go back for seconds, and we are usually done eating and onto the clean up within 30 minutes. This allows the stew to cool to a reasonable temperature without entering the danger-zone of being out for too long.
Then we place any leftovers in the shallow containers and refrigerate. We enjoy it for the next night – because I love not having to cook when possible. Then if there is anything leftover, we place that in a clean airtight container, label with the date and freeze.
If you want the base of the stew to be thicker than the broth consistency here – you can easily thicken it.
Just ladle out 2 cups of the broth into a bowl. Then whisk in 2 tbsp of flour until it looks like gravy. You can add more flour if you want it thicker or more liquid if it gets too thick. Then add it back to the pot and stir well. This should make the stew nice and thick.
Yes, you can make this in the slow cooker. Just follow steps 1-3 using a skillet on the stovetop. Then transfer the browned meat to the slow cooker, add the other ingredients, cover and cook on high for 5-6 hours or on low for 7-8 hours.
You bet – I made it on the stovetop for decades. Follow steps 1-5 using a large Dutch oven or stockpot on the stovetop – cooking just the meat, leave the veggies for later. Heat to boiling. Reduce heat to low. Cover and simmer for 2 hours 30 minutes or until beef is almost tender. Stir in the remaining ingredients. Cover and cook for another 30 minutes or until vegetables are tender before serving.
This beef stew 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 stew 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 stew recipe.
If you love this Easy Beef Stew recipe, you’re going to love these other easy dinners too. Please click each link below to find the easy, printable recipe!
Don’t miss these Instant Pot Beef Recipes!
Be sure to check out our Oven Roast Beef too!
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Air Fryer Coconut Shrimp, made with panko crumbs so they’re deliciously crunchy. Great as an appetizer on game day or a quick 15-minute meal!
Who loves crispy, crunchy fried shrimp? My family can’t get enough. But traditional frying can be so messy and time consuming.
Fortunately, these coconut shrimp can be made in the air fryer in no time at all – which makes them great for snacking or feeding the family when you are short on time.
Growing up, crispy breaded shrimp was the only way I would touch seafood. It just wasn’t my thing – until my grandparents had me try some coconut shrimp.
It was the greatest thing and became the menu item of choice whenever we would dine out. But making it at home back then meant standing over hot oil – which completely negated the idea of having a healthier option with seafood.
New to air frying? Be sure to check out my Smart Air Frying Guide.
Now, you can get all the same crispy, crunchy texture that you love about fried foods – all in your air fryer and in less time than conventional methods too.
I love that it is not only fast, but has reduced fat by reducing the oil – so it’s better for me too. I don’t have to give up the things I love – thanks to air frying.
Yes – if you love to add some sweetness to maybe balance the zip of the chili sauce you might be dipping these into – then sweetened coconut is perfect for this. It is really a personal choice.
The girls and I love to add that sweetness, but we make this unsweetened batch for the boys.
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.
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.
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.
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.
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.
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.
These really are best when served fresh. But if you need to keep leftovers, I recommend placing the shrimp in an airtight container and refrigerating for up to 2 days.
You bet. If you have gluten-free versions of the ingredients needed to make this recipe – you can definitely use those and get a very similar result.
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.
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!
Most people think that air frying is done completely without oil. However, you need just a little bit of oil so the machine can circulate those tiny oil droplets, which is what makes air frying create deliciously crisp and crunchy food.
So when your food isn’t turning out as expected, it is usually that you aren’t actually adding enough oil to the recipe. If those oil droplets aren’t present, all you are doing is baking your food, resulting in a less flavorful taste and texture. Be sure to not skip the step of spritzing the food with oil if the recipe calls for it.
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.
Yes, you can make this coconut shrimp with regular or seasoned breadcrumbs in place of the panko. But I do highly recommend the panko because it is crispier and gives an overall better texture – especially when eliminating most of the oil in the cooking process like we are doing here.
This air-fried shrimp recipe is SUPER EASY and delicious – and if you’re like me, then you might already have some of these items on hand OR maybe you are new to air frying, & 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 snack recipe.
If you love this Easy Air Fried Shrimp recipe, you’re going to love these other quick recipes too. Please click each link below to find the easy, printable recipe!
Be sure to check out these 50+ Easy Air Fryer Recipes too.
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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!
My hubs is a meat and potatoes kind of guy. Soups, just aren’t hearty enough for him most of the time. But this one – this Tortellini Soup, is his ALL TIME favorite.
If I only made one soup for the rest of all time, this would be the one that he would ask for time and time again.
Not only is it incredibly easy to make, but it is packed full of flavor and so hearty too. You definitely won’t be feeling hungry after a bowl of this soup.
I also love it because I can keep the prep dishes to just the Instant Pot insert. No extra pots or pans. It is all made right there in the one pot, making my life easy. I know you’re going to love this easy soup recipe.
For decades I have made this Creamy Tomato Tortellini Soup on the stovetop and we all love it so much. But I have to say, this sausage version in the pressure cooker is definitely my new favorite.
You bet! If you would like to swap out the ground sausage with ground beef, that will work just fine. I do highly recommend the sausage though as it gives so much more flavor to the soup.
For me, it depends on how much is left. If I have a lot of leftovers, I will place the silicone lid on top of my non-stick pot insert and just pop it in the fridge. If I only have a few servings left, I place them in a shallow, airtight container and refrigerate.
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
Yes, you can use dry pasta if that is what you have on hand. Keep in mind that you will need more liquid as the tortellini will need to absorb more. You want to increase the water or broth by 1 cup – 1-1/2 cups AND make sure that all of the tortellini is submerged and completely covered with liquid before cooking.
Then calculate the time by taking the time recommended on the package, divide by 2, then subtract 1. That will be your cook time. (example – calls for a cook time of 12 minutes. Divided by 2 is 6, minus 1 = 5 minutes at high pressure)
I don’t recommend trying to make this recipe with refrigerated tortellini. The pressure cooker most likely will make them too soft. But if this is the only thing you have on hand, set the cooker for 0 (yes ZERO) cook time and do an immediate quick release of the pressure.
Unfortunately, because the tortellini expands as they cook, the Instant Pot can’t handle doubling of this recipe, so I don’t recommend it.
I am currently using an 8-quart pot, but this recipe can be made in the 6-quart pot too. If you have one of the smaller versions (3-quart mini), I recommend cutting this recipe in half.
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
If you don’t want to use evaporated milk or don’t have any on hand, you can sub in heavy cream or half and half in this recipe. I don’t recommend using milk as it tends to curdle when added to hot recipes like soup.
I like evaporated milk because it works like heavy cream in recipes such as this, but I can keep it in the pantry for far longer than if I had a carton of heavy cream or half and half in the fridge.
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
This Instant Pot soup recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a soup in the pressure cooker 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 soup recipe.
If you love this Easy Tortellini Soup recipe, you’re going to love these other easy dinners too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Sausage Tortellini Soup 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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These delicate cookies sandwiched together with Irish cream filling make these Irish Cream Macarons a special treat for St. Patrick’s Day.
Are you ready for St. Patrick’s Day? Being part Irish, I definitely look forward to it every year. So it just makes sense that I get excited to start making recipes to celebrate several weeks in advance.
One of my friends (we will call her the macaron queen) came over to help me make some deliciously light and delicate macarons. I originally wanted them for a different recipe, but then had the great idea to fill them with Bailey’s Irish Cream to make them boozy. It was a GREAT choice!
Now, if you are new to making macarons, I understand that it can be a bit overwhelming and intimidating. But fortunately the more you do it, the easier it gets.
Plus – have no fear, I have step by step photos below to help walk you through the process. I promise, you will LOVE these!
Because of the length of time that the egg whites need to be whipped in order to get to the desired result, I don’t recommend making these macarons with anything but a stand mixer.
Yes, of course. If you can’t find Bailey’s, I recommend looking for Saint Brendan’s Irish Cream Liqueur, Carolans Irish Cream, Ryan’s Irish Cream, or Kerrygold Irish Cream.
Yes. If you need to make these non-alcoholic you can use an Irish Cream flavored coffee creamer in place of Bailey’s Irish Cream in this recipe. Similar flavor, no alcohol. You can also use an Irish Cream emulsion or Irish Cream coffee syrup.
Yes, fortunately freezing macarons is easy! Macarons can be frozen if they are placed in an airtight container. Make sure to label with the date and use within 6 weeks.
Unfortunately, no. Macarons require almond flour, which is part of what makes them what they are. This recipe will not work with all-purpose or any other type of flour.
Because these macarons have a cream cheese filling, you’ll want to keep them in an airtight container in the refrigerator. They will keep for up to 3 days.
Because some recipes require that we be so precise when measuring the ingredients it is imperative that the ingredients be weighed instead of using a volume measurement as we would with measuring cups or spoons.
But you don’t want to scoop your ingredients and then place it all on the scale. When you do this – you are also getting the weight of your scoop or bowl or whatever you have used to hold the ingredients. That won’t work.
The best way to do this is to place your measuring cup, bowl, or whatever you want to use to hold the ingredients on the scale. Then ZERO OUT THE SCALE. After you zero it out – you can then add the ingredients to the cup or bowl (don’t lift it up – just spoon it in there while it stays on the scale) until you reach the weight called for in the recipe.
I like to use this OXO Good Grips 22-Pound Stainless Steel Food Scale with Pull Out Display. Not only does it measure in grams AND ounces – but also does milliliters and cups for when you are measuring liquids too. I love the pull out display so I can still see the screen even when I have a large plate or bowl on there.
Because macarons are so delicate during the mixing process, I don’t recommend altering the ingredients – including the sugar, for an alternative. You run the risk of the batter not setting properly or completely deflating altogether.
Because the egg whites are so delicate during the mixing process, I recommend making the batches back to back, instead of trying to double the ingredients in the mixing bowl.
This Irish Cream macaron recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made macarons before, & you might be a bit nervous – but once you have done it the first time – 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 macaron recipe.
If you love this St. Patrick’s Day Macaron recipe, you’re going to love these other holiday-inspired recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Irish Cream Macarons 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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Break out the pressure cooker, this Instant Pot Corned Beef and Cabbage is crazy easy and super fast to make! Perfect for St. Patrick’s Day!
Do you love making corned beef and cabbage for St. Patrick’s Day or any other special occasion? It is one of the hub’s favorite meals and for years we struggled with making it.
That is until the pressure cooker came about. Cooking corned beef in our Instant Pot really revolutionized how we make cuts of meat like this. Check out this super easy recipe for Corned Beef and Cabbage.
For years we tried so many different methods. Wrapping and baking, the slow cooker – each and every time we would spend what seemed like most of the day working on this dinner recipe only to end up with a tough piece of meat that no one wanted to eat.
It was always disappointing, it always took so much longer than it should have. So when we decided to give it a try in the Instant Pot – it was LIFE CHANGING.
This meat is so juicy, so tender! It slices easily, with no fuss. Just put it in the pot and walk away.
I love that it is practically effortless. I also really love recipes that let me prep & go. It lets me do the dishes, make a side dish – whatever it is – I don’t have to spend my time managing the meal. I love it and I know you will too.
Place any leftovers with some of the remaining broth in a shallow airtight container and keep refrigerated for up to 3 days.
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
Corned beef is essentially brine-cured beef. The salt that was used to cure the meat was so large that it resembled corn – which is where the name came from.
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
In theory, yes. However, there has been discussion about that says that it isn’t safe to add anything with carbonation to the pressure cooker. Typically, when adding a carbonated beverage to a meat recipes the carbonation helps to tenderize the meat – which is great.
In this case, you could use a flat beer so you still have the flavor without the risk of having something carbonated in the pressure cooker.
No problem. If your piece of corned beef is thicker than 1.5″ just increase the cooking time by 5-6 minutes per pound to make sure it is done when you remove it from the pot.
No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.
When making corned beef, make sure the internal temperature reaches 145 degrees on a meat thermometer for food safety.
You bet! If you want larger pieces of onion or baby carrots added in – that will work just fine. The carrots can be added with the potatoes at the beginning and onions because they are softer, would be added with the cabbage at the end.
Yes, absolutely, that will work just fine. The rule is when cooking frozen corned beef that you cook it for about 34 minutes per pound.
So if you are making this 5-pound piece – you would increase the cooking time to 170 minutes or 2 hours & 50 minutes.
Then do the slow release followed by the quick release and then the veggies.
Unfortunately, due to the space constraints of the pressure cooker, this can’t be doubled – unless you have 2 cookers. Even with our 8-quart cooker, this fits just perfect.
You bet! If you can’t seem to find the meat that comes with the pickling spices it is super easy to just make your own. Just combine the following ingredients and then add them to the pot with the meat.
Because corned beef goes back to my Irish heritage, I like to pair it with traditional things you’d like to enjoy with a “meat & potatoes” kind of dinner. Here is a list of our favorites we serve with corned beef and cabbage.
This corned beef 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 corned beef 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 Corned Beef recipe, you’re going to love these other St. Patrick’s Day recipes too. Please click each link below to find the easy, printable recipe!
Don’t miss our St. Patrick’s Day Hot Chocolate Bombs!
If you love this recipe for Instant Pot Corned Beef and Cabbage 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!
