Blog - Chelsea's Messy Apron | Healthy & Easy Recipes

Oreo Whoopie Pies

Oreo Whoopie Pies are a fun restaurant copycat recipe! They feature soft, cake-like cookies filled with creamy frosting.

Oreo Whoopie Pies — A Fun Copycat Recipe!

Cubby’s is a local favorite here in Utah, known for its delicious sandwiches and salads. The sweet potato fries are a personal fave. My husband, who often grabs work lunches there, can’t get enough of their whoopie pies. They come in Oreo and Funfetti, and he’s a fan of both. The other day, he handed me one and was like, “You’ve got to figure out how to make me these!”

Challenge accepted! The whoopie pies are incredibly soft — like cake. So I figured I’d start with a cake mix cookie recipe (like these homemade Oreos) and my go-to cream cheese frosting.

To nail the texture of Cubby’s cookies, you have to let them rest with the frosting — best done overnight. These make a fantastic make-ahead dessert since they really need that time to soften up perfectly.

Ingredients:

Betty Crocker Super Moist Vanilla Cake Mix: This is my go-to because it makes the best Oreo Whoopie Pies!
Instant Vanilla Pudding Mix: Keeps the cookies soft and adds a sweet vanilla flavor. Be sure to use the instant (not cook and serve) kind.
Eggs: Use room temperature eggs for better cookie texture.
Unsalted Butter: Use unsalted to control the salt level in your cookies. It should be soft but not melted.
Oreo Cookies: Use regular Oreos and chop them up (with the cream still inside).

Frosting:

Unsalted Butter: Should be at room temperature, not melted.
Full-fat Cream Cheese: Use brick-style for the best thickness and texture, and it should be soft, but not melted.
Salt & Vanilla: A pinch of salt cuts the sweetness, and vanilla amps up the flavor.
Powdered Sugar: Adjust the amount to your taste, less for tangier frosting, more for sweeter and thicker frosting.

How To Make Oreo Whoopie Pies

Mix Dough: Mix the cake mix, pudding mix, butter, eggs, and vanilla until it’s thick. Stir in chopped Oreos.
Chill Dough: Roll the dough into balls and put them in the fridge. This helps the cookies stay thick and puffy!
Bake: Place the balls 2 inches apart on the baking sheet. Bake. Leave them on the pan for 5 minutes after baking to finish setting.
Make Frosting: Beat the cream cheese and butter together, then add vanilla and a pinch of salt. Slowly mix in the powdered sugar.
Assemble: Put frosting on one cookie and press another cookie on top to make a sandwich. Cover them and let them sit overnight. Enjoy your soft whoopie pies the next day!

Tips For Making Oreo Whoopie Pies

Finely Chop Oreos: For Oreo flavor in every bite, chop finely. Alternatively, place Oreos in a large bag, seal tightly, and crush with a rolling pin.
Chill the Dough: Refrigerate dough balls to ensure they bake evenly and stay thick.
Cool Before Frosting: Allow cookies to cool completely before adding frosting to prevent it from melting.
Adjust Frosting: If the frosting is too soft, refrigerate it briefly. If it’s too stiff, let it warm up at room temperature or add a little milk to soften.
Rest Overnight: Cover and let assembled whoopie pies sit overnight. They’ll become softer and more flavorful. If cookies haven’t had a chance to thoroughly soften, the frosting squeezes out when you bite into them!

Helpful Tools

Silicone Spatula: Ideal for scraping the sides of mixing bowls.
Baking Tray and Liner: A liner, like a silicone baking mat, improves the texture of the cookie bottoms and makes cleanup easier.
Metal Spatula: Use this to neaten the edges of the cookies while they’re still warm and malleable after baking.
Piping Tips: Place a plastic liner and a wide piping tip in a tall cup. Fill with frosting and use to apply a generous swirl to the center of each cookie. This way is easier than spreading frosting with a butter knife, but you can use a knife if you like.

How to Make Even Oreo Whoopie Pies

For perfectly matched top and bottom cookies, it’s best to weigh the dough balls on a food scale. This makes sure every cookie is exactly the same size.

You can use measuring spoons or a cookie scoop, but weighing them gives the most precise results!

STORAGE

Store Oreo Whoopie Pies in a tightly sealed container in the fridge for up to 4 days. Let them come to room temperature before eating. Freeze the unbaked cookie dough rather than the baked cookies. You can bake the dough straight from the freezer, just add 1-3 minutes to the baking time.

Use Leftover Oreos In These Desserts:

Oreo Frosting Recipe perfect for frosting cupcakes, cookies, or cakes.
Oreo Fluff dessert dip recipe.
Chocolate Covered Oreo Fudge made in the microwave!
Crumbl Oreo Cookies copycat recipe that’s even better than the original!
Oreo Pie Crust my favorite chocolate pie crust.

Spaghetti Bolognese

by Chelsea Lords

Spaghetti Bolognese is a rich and hearty meal, bursting with flavor that only gets better the next day! Whip it up quickly in 30 minutes, or let it simmer for a few hours on the stovetop or in a crockpot for even more deliciousness.

Vegetarians and vegans aren’t left out here! Give my Lentil Bolognese a try. And if you prefer leaner meats, check out my Turkey Bolognese recipe.

Spaghetti Bolognese

Back when I shared this crockpot Beef Ragu, I also shared a bit about my trip to Italy and the all-day cooking class we took in Siena. Our teacher, Nonna Ciana, and her translators taught us how to make an authentic four-course Italian meal. It was the highlight of the trip for me!

After the class, one of her translators emailed me a bunch of recipes. I’ve been tweaking them a bit and sharing them here and there. Today, I’m putting my own spin on the classic bolognese.

In Italy, they serve this sauce with thicker pastas like pappardelle or tagliatelle because they hold the sauce better. But at my house, we’re all about spaghetti—it’s my kids’ favorite! So, I’m serving up my favorite bolognese sauce (slightly adapted from that Italian class) over spaghetti.

The Difference Between Bolognese Sauce, Meat Sauce, and Spaghetti Sauce

Bolognese Sauce: This is a thick Italian sauce made from ground meat, vegetables like carrots, celery, and onions, tomatoes, and often cream. It’s usually served with wide pasta shapes.

Meat Sauce: This is any tomato sauce that includes ground meat. The ingredients can vary a lot.

Spaghetti Sauce: This is a simple tomato sauce (also called marinara sauce in the U.S.) often made with tomatoes, garlic, and herbs. It’s usually served with spaghetti and can sometimes have meat in it.

The “Secrets” To The Best Bolognese:

This spaghetti bolognese is the absolute best I’ve ever had! It’s rich with a deep, savory flavor. Here are the key ingredients that make up the absolute best Bolognese:

Veggies: In Italian cooking, soffritto is made from celery, onion, and carrots that are finely chopped and slowly cooked in olive oil. It’s the foundation for many pasta sauces (and soups!). Adding these vegetables not only makes the flavor amazing but also sneaks more nutrition into the dish, which is great for picky eaters.
Ground Beef: This gives the sauce its hearty texture. Instead of just using salt and pepper, I like to add beef bouillon, which not only seasons the beef but also amps up the meaty flavor.
Crushed Tomatoes: These are key for the sauce’s main flavor, so grab for the best quality you can find
Cream: Bolognese sauce usually has cream or milk. I like to use heavy cream because it makes the sauce a bit richer.
Worcestershire Sauce: This adds a great flavor boost to the sauce, similar to how soy sauce enhances fried rice.
Sugar: A small amount can make the sauce less sour if the tomatoes are a bit acidic.

How To Make Spaghetti Bolognese

This Spaghetti Bolognese recipe is easy to make and can work for a weeknight dinner. If you’re in a hurry, you can simply simmer it for a shorter time.

For the tastiest sauce, though, it’s best to let it simmer for 2 to 3 hours. Slow cooking really helps the flavors come together. You can start this recipe on the stove, and then transfer it to a slow cooker if that’s easier for you.

If you need a super quick and simple option, you might want to try a One Pot Spaghetti recipe.

How To Use Leftover Bolognese Sauce

I love making a large batch of Bolognese sauce and keeping it in the fridge—it’s great for creating various meals throughout the week. This recipe is easy to scale up, so I often double it. Sometimes, we freeze the extra sauce for future use. Other times, we use leftover sauce in the following ways: inc

Stuffed Shells: Use Bolognese sauce instead of marinara in this Stuffed Shells recipe.
Spaghetti Squash: For a veggie-rich meal, top a roasted spaghetti squash with a few spoonfuls of sauce.
Lasagna or Lasagna Roll-ups: This sauce works wonderfully in lasagna. It’s a big hit and easy to layer.
Stuffed Peppers: Mix cooked white rice with Bolognese sauce, stuff in peppers, and bake. Add cheese and bake again.
Italian Sloppy Joes: Heap the sauce on crusty rolls, top with mozzarella cheese, and broil until cheese melts.

The pasta cooked and added to the sauce.

Tips for Making This Recipe:

Watch the Salt: Since this recipe includes salted pasta water, bouillon, and Parmesan cheese (all of which add saltiness), you might find you don’t need much more salt.
Toss sauce with the Pasta: Tossing the pasta with reserved pasta water and the meat sauce is a key Italian technique. This process, known as emulsification, creates a creamy sauce that coats every strand of pasta beautifully. That said, on busy weeknights, or for a quicker meal, just spoon the sauce over cooked pasta.
Use a Food Processor: Save time by chopping onions, carrots, and celery in a food processor.
Use Two Meats: If you have ground pork or Italian sausage available, try mixing half pork and half beef in the sauce for an even better flavor!

What To Serve With Spaghetti Bolognese:

Bruschetta: Olive oil brushed bread topped with tomatoes makes the perfect appetizer!
Bread: Crispy, buttery focaccia or rolls are perfect for soaking up any sauce left on your plate.
Caesar Salad: Fresh and crunchy, this salad is a classic side to a hearty Bolognese.
Caprese Salad: This simple, refreshing salad has fresh tomatoes, mozzarella, and basil.
Roasted Vegetables: Roasted broccoli, onions, bell peppers, and sweet potatoes all work well with the meaty sauce.
Dessert: Also, make sure to save room for a classic Italian dessert: Tiramisu.

STORAGE

Bolognese sauce stores and reheats well, often becoming even more flavorful over time. For the best results, store the sauce separately from any pasta that’s already been mixed with sauce. Pasta tends to absorb the sauce and can become dry or bloated when stored together.

Storage: Keeps well in the fridge for 3-4 days or in the freezer for up to 3 months.
Reheating:
- Microwave: Quick and easy.
- Stovetop: For better flavor, reheat in a large saucepan over medium heat. Add a splash of water if the sauce is too thick.

More Italian-Inspired Recipes:

Italian Salad with a delicious basil and parsley dressing
Italian Sausage Pasta Soup with sun-dried tomatoes and kale
Ragu with sausage and beef
Baked Tortellini in a delicious tomato-based sauce
Meatballs and Orzo made in just one pot!

Roast Beef Sliders Recipe

by Chelsea Lords

Roast Beef Sliders with gooey Swiss cheese, tender roast beef, and the best butter topping are perfect comfort food the whole family will love!

A while back, these French Dip Sliders went viral on Pinterest, and have been pinned over a million times. These Roast Beef Sliders are like them and are sure to be a big hit too!

Roast Beef Sliders: Arby’s Copycat!

During the first trimester of my pregnancy with my youngest, my appetite was very selective. Funny enough, Arby’s sandwiches and sliders (along with turkey sandwiches and this pasta salad) were among the few foods I found I could stomach.

Luckily we lived right next to an Arby’s, which became my go-to for dinner, lunch, snacks, and I’ll confess, occasionally even breakfast, for a few weeks.

So, believe me when I say I am very familiar with Arby’s sliders! This recipe is a throw-back to those very sandwiches that kept me going — we’ve got Arby’s horsey sauce along with melted Swiss cheese, and plenty of roast beef. These sliders are then coated in a savory herbed-butter mixture which makes them absolutely incredible.

Roast Beef Sliders Ingredients

Sliders:

Hawaiian rolls: Grab soft, fresh rolls for the best texture. The sweet rolls are a nice contrast to the savory filling and topping. You could always make your own rolls if you’re wanting a project!
Mayo: Use a good brand of mayo for the best creaminess. Best Foods® is my favorite and I recommend using full-fat.
Horsey Sauce: The horsey sauce adds a unique, tangy flavor. Grab Arby’s horsey sauce from your local Arby’s or grocery store. If you can’t find it, don’t worry, these sliders are still tasty without it.
Deli roast beef: Choose deli roast beef that’s sliced thin. The rarer, the better so it will stay tender and keep it’s moisture even after baking.
Swiss cheese: Look for thinly sliced cheese that melts well for the best creaminess.

Topping

Butter: This is the base for the herbed-butter topping. Melt in the microwave then set it aside to cool down a bit before adding in the other ingredients.
Dried Minced Onion: Adds a nice onion flavor to the butter topping. If you don’t love onions, replace with dried minced garlic.
Dijon Mustard: Adds a tangy flavor and helps thicken the butter topping.
Worcestershire Sauce: A small amount adds a rich flavor. Look for versions with less sodium if you’re watching salt intake.
Poppy Seeds: Offers a sweet slight crunch. (Use leftovers in my favorite Poppy Seed Dressing).
Garlic Powder: This adds a subtle garlic flavor throughout.

How To Make Roast Beef Sliders

Start with Oven and Pan: Turn on the oven to 350°F. Grease a 9×13-inch baking dish.
Slice the Rolls: Cut the Hawaiian rolls in half horizontally, making sure to keep the individual rolls connected. (So you could open the “slabs” of rolls like a book!)
Make Sauce: Mix mayo and horsey sauce in a bowl.
Layer the Bottom: Spread the sauce on the cut sides of the bread. Put the bottom half in the dish. Layer with Swiss cheese, then roast beef, and another cheese layer.
First Baking: Cook this bottom part in the oven for 10 minutes to melt the cheese.
Mix Butter Sauce: While that bakes, stir together the ingredients for the butter sauce until smooth. Mix well to combine everything.
Finish: Add the top half of the bread. Spread the butter sauce all over the top and sides. Bake again and enjoy!

What To Serve With Roast Beef Sliders

Salad: A simple Italian salad or some tangy coleslaw for some crunch.
Potatoes: Try French fries, potato salad, or roasted potatoes for a filling side.
Veggies: Roasted veggies like carrots or Brussels sprouts to add some color on the side.
Pasta Salad: This Italian-dressed cold pasta salad is the perfect tangy side!

STORAGE

Leftovers?

Cool completely: Let sliders cool to room temperature.
Wrap tightly: Use plastic wrap or foil.
Refrigerate: Store in the fridge for up to 3 days.
Reheat: Warm in the oven, air fryer, or microwave before serving.

Banana Pancakes

by Chelsea Lords

Banana Pancakes are bursting with sweet banana flavor and have a soft, fluffy interior. They’ve got a beautifully caramelized exterior, thanks to being cooked in a thin layer of butter. You’re going to love these!

And when you don’t have overripe bananas, try these Chocolate Chip Pancakes or Blueberry Pancakes instead.

Banana Pancakes

Usually when I have overly ripe bananas lying around, I save them for my favorite Chocolate Banana Muffins or cream cheese-frosted Banana Cupcakes.

However, with a family totally in love with pancakes (and all things breakfast), I knew it was time to create a recipe for Banana Pancakes.

After some testing, trial, and error, I’m so happy to have this recipe in my collection now. This pancake recipe is one of the best ways to use overripe bananas!

Ingredients

Unsalted butter: Used twice: once melted in the batter and again to grease the griddle for that beautiful golden crust.
Ripe banana: The riper, the sweeter! Make sure to mash it up really well.
Whole milk: Ensure it’s at room temp for smooth mixing.
White vinegar: Combine with milk to create your own tangy “DIY” buttermilk.
Vanilla extract: Optional, but it adds a nice flavor.
Egg: Use room temp eggs for easier mixing and for fluffier pancakes.
All-purpose flour: Spoon and level to avoid adding too much and to keep pancakes light and fluffy.
Light brown sugar: Skip it if your toppings are sweet.
Salt, baking powder, baking soda: Important for flavor and fluff.
Cinnamon, nutmeg: Add these if you want to amp up the banana flavors.

QUICK TIP

If you don’t like mashing bananas with a fork, try using an electric hand mixer to quickly mash overripe bananas.

The banana being mashed and measured and all the dry ingredients in a bowl for this banana pancake recipe.

How To Make Banana Pancakes

Mix Dry Ingredients: Combine dry ingredients in a bowl.
Combine Wet Ingredients: In another bowl, mix mashed banana with milk mixture, vanilla, and the egg. While whisking, gradually mix in the butter.
Make Batter: Add dry ingredients on top of wet, mix until just combined (lumps are okay).
Cook Pancakes: Heat a greased griddle. Pour 1/4 cup batter per pancake and cook until bubbles form. Flip and finish cooking.
Serve: Enjoy warm with your favorite toppings like syrup or sliced bananas. A scoop of whipped cream is also fun!

Dry and wet ingredients being mixed together in a bowl.

Banana Pancake Tips

Ripe Bananas: The riper, the sweeter your pancakes will be.
Room Temp Milk: Pop it in the microwave to quickly bring to room temp.
Room Temp Eggs: They’ll blend more smoothly. Set them out while prepping, or quickly warm them under warm water before cracking.
Spoon the Flour: Measure without packing to keep pancakes light and fluffy.
Lumpy Batter is Okay: Stir just until combined to keep pancakes tender.
Rest the Batter: Let it stand at room temperature for 5-10 minutes to let the flour absorb the liquid.
Use a Griddle: An electric griddle works best, especially if you make pancakes often.
Watch Temperature: Adjust the heat as needed to prevent over-browning. Add more butter if needed.

QUICK TIP

Just like in most baking recipes, it’s important that all wet ingredients are at the same temperature. This ensures that the butter mixes smoothly without hardening or clumping in the batter. I discuss this in detail in my Lemon Poppy Seed Muffins post.

The easy banana pancakes being cooked on a skillet.

Banana Pancakes FAQs

How do I make a banana pancakes recipe gluten-free? Replace flour with oats by making these Banana Oatmeal Pancakes instead!
How can I make my pancakes fluffier? Ensure your baking powder and soda are fresh, and don’t over-mix the batter. For fluffier pancakes, whip up the batter and let it sit for about 10 minutes—it makes a huge difference!
Are banana pancakes healthy? If you’re looking for more nutrients, give these Healthy Pancakes a try!
How long do banana pancakes last in the fridge? They can be stored in an airtight container for up to 5 days.

A banana pancake with a bite being taken out of it.

What Toppings Go Well With Banana Pancakes?

My family (myself included) loves topping these pancakes with this Vanilla Sauce—it has a caramel-like flavor that goes so well with the banana flavor. Who doesn’t love caramel with bananas?
Another favorite of mine is Buttermilk Syrup.
If you’re not up for making a separate syrup, maple syrup or regular pancake syrup also work great.
I love spreading peanut butter or almond butter on top if I’m skipping syrup.
Other great options: yogurt, fresh berries, banana slices, and a sprinkle of cinnamon.

STORAGE

Leftovers

Cool Completely: Let pancakes cool to room temp.
Refrigerate: Place pancakes in a zip-top bag; they’ll last for up to 5 days in the fridge.
Freeze: Layer pancakes between sheets of parchment paper in a freezer-safe bag. They can be frozen for 2 months.
Reheat: Warm leftover pancakes in the toaster!

The breakfast fresh off the griddle and ready to be enjoyed.

What Goes With Banana Pancakes?

Bacon or sausage: The saltiness goes well with the sweet flavor of the pancakes.
Eggs: Serve any way you like them for a high-protein side.
Hash browns: A great savory side to balance the sweetness.
Yogurt Parfait: Get some fiber and protein on the side.
Smoothies or fresh juices: Go big on the banana theme with this Banana Smoothie!

Use Leftover Over-ripe Bananas In These Recipes

Easy Banana Bread with cinnamon.
Banana Crepes with an easy creamy filling.
Healthy Banana Bread using Greek yogurt.
Banana Pudding Recipe Magnolia copycat recipe!
Banana Cream Pie with a graham cracker crust.

Small Batch Oatmeal Cookies

by Chelsea Lords

This Small Batch Oatmeal Cookie delivers chewy, chocolatey cookies with crisp edges, satisfying your cookie cravings without leaving dozens of cookies leftover!

Try these other two small batch cookie recipes next: Single Serve Chocolate Chip Cookie and Single Serve Double Chocolate Cookie.

Why A Small Batch Oatmeal Cookies?

If you’re anything like me, there are days when you need an oatmeal cookie, but you don’t want a whole batch of them. Okay, so I guess I never actually need a whole batch of cookies, but I will eat them if they are there. That’s why small batches are perfect!

They’re quicker to make too, without needing a stand mixer or long chilling times—I just mix everything in my cereal bowl like my favorite edible cookie dough! This recipe yields three large cookies that bake with crispy, sugary edges and soft, chewy centers filled with melty chocolate chips.

QUICK TIP

If you ever need a big batch, try these classic Oatmeal Cookies or these Oatmeal Chocolate Chip Cookies. Those are my favorite recipes for larger batches.

Ingredients

Good Quality Chocolate Chips: I recommend using either Ghirardelli® or Guittard® chocolate chips for the best flavor in these cookies.

Soft Brown Sugar: Make sure the brown sugar is fresh and soft to blend well into the dough. Avoid using dark brown sugar, as it has too much moisture and will cause the cookies to spread too much.

Real Butter: Use real butter instead of margarine or substitutes. If you’re using salted butter, leave out any extra salt in the recipe. If using unsalted butter, add a heaping 1/8 teaspoon of salt to the dough.

Fresh Baking Soda: It’s important to use fresh (and clump-free) baking soda to ensure proper rise. Here’s how to test the baking agents for freshness.

Old-Fashioned Oats: Stick with old-fashioned oats. Avoid using steel-cut oats, which won’t soften right, or quick oats, which act like flour and will deliver drier, more cake-like cookies.

Egg Yolk: This recipe requires one large egg yolk. Save the egg white for another use such as an omelet, adding to this egg skillet, or in an easy egg wrap.

Small Batch Oatmeal Cookies FAQs

What makes Oatmeal Cookies chewy? My number-one tip for keeping them that way is this: Do not over-bake. Over-baked cookies lose their texture, chewiness, and a lot of flavor.

Can I use quick oats instead of old-fashioned oats? This recipe is created using old-fashioned oats. Quick oats absorb more moisture and can make the cookies too dry.

Can I add nuts or dried fruit to the recipe? Yes, feel free to add up to 2 tablespoons of chopped nuts or dried fruits like raisins or cranberries.

Why do my cookies spread too much or not enough? A few culprits for cookies spreading too much include butter that was too hot, butter not being properly whisked with the sugars, and under-measuring the flour. As for cookies that don’t spread enough, the likely reasons are using too much flour or having inactive baking soda.

How can I tell when the cookie is done baking? The cookies are done when the edges are set and lightly browned, but the center is soft. They will continue to firm up as they cool.

Tips For Small Batch Oatmeal Cookies:

Whisk Well: Mix the butter and sugars thoroughly until the mixture is light and creamy. This helps make your cookies light and fluffy.
Chill the Dough: Putting the dough in the freezer for 5-10 minutes helps the cookies keep their shape and enhances their flavor!
Adjust for Your Oven: Since ovens can be different, start checking your cookies a little early to make sure they don’t overcook.
Use Parchment Paper: Cover your baking sheet with parchment paper or a baking mat to keep cookies from sticking and to bake them evenly.
Shape Your Cookies: After baking, if the edges spread out, gently push them in with a metal spatula (see process photo number 8).
Cool Properly: Let the cookies sit on the baking sheet for a few minutes after taking them out of the oven. They keep cooking a bit from the heat!
Add More Chocolate Chips on Top: Adding extra chocolate chips on top is optional, but it makes the cookies look nicer and ensures you get chocolate in every bite!

STORAGE

These cookies are best when they’re warm, right out of the oven!

For leftovers, store the cookies in an airtight container at room temp. If you have unbaked dough, keep it in an airtight container in the freezer and bake it directly from the freezer when you’re ready.

More Cookie Recipes

Snickerdoodle Cookies these soft and chewy cookies are a reader favorite
Oatmeal Creme Pie with a creme filling inside
Peanut Butter Cookies dipped in chocolate
Funfetti Cookies with bright and colorful sprinkles
DoubleTree Cookies hotel recipe copycat

Grapefruit Salad

by Chelsea Lords

Grapefruit Salad with juicy citrus, creamy avocado, crunchy almonds, and the best balsamic dressing is a totally crave-worthy dish!

If you love adding citrus to your salads, try some others: Orange Pomegranate Salad, Citrus Quinoa Salad, or Avocado Citrus Salad.

Husband-Approved Grapefruit Salad!

My husband usually isn’t one to get excited about salads—he prefers more hearty meals like Steak Tacos or Baked Ravioli. But this salad? It got some serious praise! He kept going back for more, even having seconds and thirds.

This salad is great when you can’t find summer fruits like berries but still want something fresh and bright. It looks beautiful too, perfect for holiday meals! It’s full of fresh juicy and delicious citrus, with a nice creaminess from the avocado, and crunch from the nuts. This salad is also quite filling if you chose to add in a hearty grain like quinoa or couscous.

How To Make Kale Taste AMAZING!

The secret to delicious kale in a pink grapefruit salad is all about how you prepare it. It takes a bit more work, but it’s totally worth it for a great salad.

Here’s what to do:

Take off most of the stems. Hold the bottom of the stem with one hand, and use your other hand to strip the leaves off by sliding it up the stem. It’s okay to leave a little of the stem at the top; we just want to remove the thick parts.
Slice the kale very thinly into ribbons. The smaller the pieces, the better they taste, mix into the salad, and hold onto the dressing.
Wash the kale and dry it completely. If the kale is wet, your salad might end up soggy. If you have a salad spinner, now is the time to use it.
Marinate the kale. Pour about 1 tablespoon of dressing over the kale and massage it in. Keep scrunching until the kale turns darker green and softens. Let it sit for a bit to soak up the flavors.

Make Your Grapefruit Salad More Filling

I often have a big salad for lunch. To keep it filling and prevent hunger soon after, here’s what I add (skip these if it’s just a side dish):

Add Grains: Quinoa or couscous are great for filling up. I usually use plain microwave quinoa for convenience—it’s pre-cooked and just needs heating. Or I’ll add plain couscous, which is ready in about 5 minutes. Farro or brown rice are also good options.
Add Meat: I prep meats like baked chicken, blackened chicken, or marinated & grilled chicken at the start of the week. Grilled steak or shrimp also work well in this salad.

Grapefruit FAQs

How can I make grapefruit taste sweeter? Adding a bit of salt to grapefruit can make it taste sweeter! It sounds strange, but salt helps reduce bitterness and brings out the sweet flavors.
What goes well with red grapefruit in a salad? Grapefruit is fantastic in salads! I love combining it with creamy avocado, other citrus fruits like navel oranges or clementines, and sweetened cranberries. You can also try adding dried tart cherries, dried blueberries, fennel, walnuts, diced mango, arugula, red onion, or cucumber.
What cheese pairs well with grapefruit? Goat cheese is amazing with grapefruit and avocado because it balances the grapefruit’s acidity. Feta cheese is also a great choice for adding a creamy texture.
What can I do with a lot of grapefruits? When you have plenty of grapefruits, try making this salad often! You can also use grapefruit in cocktails or mocktails, add it to a green smoothie, layer it in parfaits or yogurt bowls, or enjoy it with some trail mix.

How To Cut Grapefruit

Cutting the peel off the citrus makes this Grapefruit Salad not only prettier but also ensures there’s no bitter rind or pith. Here’s how I like to prepare the grapefruit for this salad:

Use The Right Knife: Use a very sharp, serrated knife for easier slicing. Otherwise this can be frustrating!
Trim the Ends: Cut off the top and bottom of the fruit to create flat surfaces.
Peel the Fruit: Place the fruit on a cutting board and carefully slice off the peel and pith in sections, following the fruit’s curve.
Remove All Peel and Pith: Continue until all the peels are removed.
Slice the Fruit: Thinly slice the fruit, and then cut slices in half (or quarters) for smaller pieces.

Or, for a quicker prep: Simply peel the citrus and separate it into segments. You can cut the segments in half for more bite-sized pieces.

Grapefruit Salad Dressing

This dressing is easy to make—just put everything into a jar with a lid and shake it up! Here’s what you’ll need:

Balsamic Vinegar: Good quality vinegar gives you better flavor.
Dijon Mustard: Make sure to use Dijon mustard, not regular yellow mustard.
Olive Oil: I use extra virgin olive oil for this recipe.
Honey: The vinegar can be a bit tangy, so add honey to make it sweeter.

QUICK TIP

To change how sweet the dressing is, adjust the amount of honey. Add more honey if you want it sweeter, or use less if you prefer it tangier.

STORAGE

Grapefruit Salad Storage

This grapefruit and avocado salad is best eaten soon after making it since avocados begin to brown soon after being cut into. Also, once it’s put together, the dressing will make the nuts soft.

If you want to prepare ahead of time, here’s what to do:

Elements To Prep Ahead: Cook the quinoa or couscous and prepare the kale (you can even marinate it ahead of time!). Make the dressing and keep all these stored in the fridge.
Assemble Just Before Serving: Cut the avocado and citrus right before you’re ready to eat. Mix everything together when it’s time to serve.

What To Eat Grapefruit Salad With:

Serve alongside a holiday meal with Crockpot Turkey Breast, Sweet Potato Casserole, and the best, no-knead Dinner Rolls.
Serve on the side of an easy weeknight meal like One-Pan Potatoes and Sausage or Lemon Garlic Shrimp.
Have a soup and salad dinner — serve this grapefruit avocado salad alongside this Easy Tomato Soup.

Greek Chicken Bowls

by Chelsea Lords

Greek Chicken Bowls are downright delicious AND super easy to make — the chicken bakes in just 12 minutes! Serve it with a simple salad, easy Tzatziki sauce, and warm pita bread. These bowls are great for weekly meal prep.

When you want a change, Greek Ground Turkey is another great option.

Greek Chicken Bowls

I love a good meal prep, especially when it’s super flavorful, packed with protein, and easy to make. It’s hard to beat that!

These Greek Chicken Bowls are all that and more. The chicken is melt-in-your-mouth tender, with the perfect seasoning blend. The sauce is my absolute favorite (you might recognize it from these beef Greek Meatballs or Greek Turkey Meatballs), and the fresh veggies add some nice crunch!

Wrap it all up in some warmed pita, and I’m not sure there’s anything better!

This Recipe Is…

Easy To Prep: Simple ingredients and straightforward steps.
Quick To Cook: Chicken is ready in only 12 minutes!
Full of flavor: The seasonings make the chicken taste amazing and the sauce brings everything together perfectly.
Versatile: Swap sides easily with rice, quinoa, or use different veggies.
Meal Prep Friendly: Perfect for making ahead and reheating.

What Goes In A Greek Chicken Bowl Recipe

This recipe has two main components: the skewered chicken, which can be baked or grilled, and the customizable serving options.

Chicken Thighs: Use boneless, skinless chicken thighs, as breasts may dry out during baking. Cut the thighs into 1-inch pieces, trimming away any large fat pieces.
Seasonings: Combine garlic powder, salt, cornstarch, oregano, onion powder, pepper, and thyme to create a delicious flavor base. Feel free to adjust the seasonings according to your preferences, substituting any that you don’t like with more of those you do.

Serving Options

Make each Greek Chicken Bowl your own by picking what you like from this list:

Base: Choose your favorite grain such as lemon rice, farro, brown rice, or quinoa. Switching up the grain can totally change the meal.
Pita Bread: For the most flavor, warm the pita bread on the stove until lightly charred. Pita is best way to scoop everything up into one delicious bite!
Greek Salad: Mix cucumber, tomato, and olives, or use any fresh veggies you have on hand. You can whip up a full Greek salad with dressing, or simply drizzle with vinegar and olive oil (which is what I usually do).
Sauce: Homemade Tzatziki sauce is quick to make and is my favorite addition to this meal. You can prepare it while the chicken bakes. If you prefer, use a store-bought brand you enjoy. Also, this sauce only gets more flavor over time, making it perfect for preparing ahead.
Extras: Fresh lemon, feta, parsley all add that final pop of flavor!

Tzatziki Is My Favorite Sauce For These Bowls!

Tzatziki is my favorite sauce for these Greek chicken bowls! Here’s a quick guide to making it:

Use Full-Fat Greek Yogurt: For the creamiest texture, grab high-quality full-fat Greek yogurt. It really makes a difference!
Drain Cucumbers: After grating the cucumber, be sure to squeeze out as much water as possible to prevent the sauce from getting too watery.
Herbs: You can use any fresh herbs you like. Dill is my go-to, but mint, parsley, and basil are also great. If you’re short on time, you can skip the herbs for quicker prep time.
Season Well: Remember to taste and adjust the seasoning after the tzatziki has chilled, as the flavors can mellow.
Chill Before Serving: If possible, let the sauce chill in the fridge for a while before serving to allow the flavors to meld together.
Adjust Consistency: If the sauce is too thick, thin it with a little water or some extra lemon juice.

VARIATIONS

Make This Greek Chicken Rice Bowl Your Own!

Change the Protein: Try lamb, shrimp, or beef instead of chicken.
Switch the Grain: Experiment with couscous, orzo, or cauliflower rice.
Roast Vegetables: Serve with a batch of warm roasted broccoli or roasted asparagus.
Add Beans: Toss in air fryer chickpeas or lentils for extra protein.
Try Different Sauces: Instead of tzatziki, try hummus or this quick tahini dressing.

Greek Chicken Bowls assembled in a bowl with all the sides and toppings.

STORAGE

Greek Chicken Bowl Meal Prep Tips

Here’s how I like to meal prep Greek Chicken Bowls. I find that everything stays fresh and tasty for about 4 days!

Cook Grain: Prep your choice of grain and divide it into meal prep containers.
Cook Chicken: Season chicken thighs, then bake or grill. Divide the cooked chicken in your containers.
Mix Greek Salad: Chop veggies and keep them in a separate serving container until ready to eat.
Tzatziki Sauce: Stir together the sauce and store it in a separate container.
Prepare Extras: Slice lemons, chop parsley, and crumble feta cheese; store these in little containers separately.
Assemble Meals: Keep all components in the fridge. When ready, warm the chicken and grain, then top with salad, tzatziki, and extras.

More Easy Chicken Dinner Recipes:

Blackened Chicken one of my all-time favorite chicken recipes!
Baked Chicken Bites my go-to, all-purpose baked chicken recipe
Chicken Taco Marinade with fresh lime juice
Crockpot Chicken Tacos a quick, dump it and forget about it recipe
Curry Chicken and Rice all made in ONE pot!

Scotcheroos

by Chelsea Lords

Scotcheroos are quick, easy, no-bake dessert bars made with chocolate, butterscotch, peanut butter, and cereal. They can be prepared in about 15 minutes, are perfect for parties, and are loved by all ages!

What Are Scotcheroos?

Scotcheroos are no-bake dessert bars combining cereal, peanut butter, and sweet syrup, all topped with melted chocolate and butterscotch chips. These bars are a fun mash-up of Peanut Butter Bars and Rice Krispie Treats. They originated in the United States in the early 1960s when the recipe was printed on a Rice Krispies box.

Scotcheroos

I first tried Scotcheroos during my freshman year in college. Since my brother is severely allergic to peanuts, we never had them at home. The first time I tasted them, I was hooked!

In college, my roommates and I would make Scotcheroos whenever we wanted to avoid studying…which was, well, quite often.

Now, with two boys and a girl, a husband, and lots of neighbors, I always have help finishing a batch. Whenever I bring Scotcheroos to an event, everyone begs for the recipe! Not only are they delicious, but they’re also quick and easy to make!

QUICK TIP

If you’re always on the lookout for a great bar recipe to bring to events, try some of my favorites like Carmelitas, 7-Layer Bars, or Lemon Bars next time.

Ingredients

Cereal: This is what makes the bars crunchy! Be sure to use fresh (not stale) cereal and have it all measured out in a big bowl before you start, because things move quickly once the syrup mixture is ready.
White Sugar: This is the base of the syrup mixture that binds the bars. Make sure it’s fully dissolved for a smooth texture.
Unsalted Butter: Adds richness. Using unsalted butter helps control the overall saltiness of the bars.
Light Corn Syrup: Gives the bars a chewy texture. Don’t substitute with darker syrups, as they will overpower the flavors. I prefer using Karo light corn syrup, which does not contain high-fructose corn syrup.
Peanut Butter: Creamy peanut butter works best for a smooth, easy-to-spread consistency. Avoid using natural peanut butter as it can be too oily and may make the bars greasy.
Flavor Enhancers: Vanilla and salt help balance the sweetness and bring out the other flavors.
Topping: The classic topping for Scotcheroos includes butterscotch and chocolate chips. Melt the chips gently to avoid burning. For the chocolate chips, choose milk or semi-sweet based on your preference. If you aren’t a fan of butterscotch, use peanut butter chips instead!

How to make Scotcheroos

Here’s a quick overview of the recipe. For complete details, scroll down to the recipe card below:

Combine Ingredients in a Pot: In a medium-sized pot, combine white sugar, unsalted butter, and light corn syrup. Heat over medium heat until all the ingredients are dissolved. Keep the heat at medium to avoid overcooking the mixture, which can make the bars hard.
Make the Scotcheroo Base: Add peanut butter, vanilla, and sea salt to the syrupy base. Once combined, pour it over the Rice Krispies. Mix gently to avoid crushing the cereal.
Make the Topping: Melt butterscotch and milk chocolate chips to create the creamy chocolate topping. Use leftover butterscotch chips in these soft Butterscotch Cookies!

Recipe Tips

Use a Heavy Pot: A heavy-bottomed pot prevents the sugar mixture from burning.
Line Your Pan: Lining your pan with parchment paper makes it easy to lift out the bars and clean up.
Don’t Overcook the Sugar Mixture: To prevent the bars from becoming too hard, don’t over-heat the corn syrup mixture. Keep the heat low and melt the butter and sugar slowly. Remove from heat as soon as everything is melted and combined.
Don’t Compress Too Tightly: When spreading the coated cereal in the pan, be careful not to press down too hard. Over-compressing can make the bars hard.
Microwave The Chocolate Patiently: Use short bursts and stir between each for 10-15 seconds. Keep in mind that the chocolate continues to melt even after it’s taken out of the microwave.
Cool Before Topping: Let the base cool before adding the chocolate and butterscotch topping.

Rice Krispie Scotcheroos FAQs

Can I use a different type of cereal? Yes, you can use different types of cereal. Try Original Special K instead!

What can I use instead of peanut butter? If you need a nut-free alternative, try using sunflower seed butter.

Can I substitute the corn syrup? I don’t recommend making these without corn syrup as it is crucial for the texture and consistency of the bars.

Why are my Scotcheroos hard? If your Scotcheroos are too hard, it might be because the sugar mixture was cooked too long or at too high a temperature. Make sure to heat it just until the sugar dissolves and avoid letting it boil. Also, if you’ve refrigerated your Scotcheroos, let them come to room temperature to soften.

Can I make Scotcheroos gluten-free? Yes, to make gluten-free Scotcheroos, ensure that you use a gluten-free brand of crisp rice cereal and check that all other ingredients are certified gluten-free.

How do I prevent the topping from cracking when cutting? To prevent the topping from cracking, make sure to cut the Scotcheroos while they are at room temperature. Using a sharp knife heated with hot water can also help make clean cuts through the chocolate layer.

STORAGE

Store Scotcheroos in an airtight container at room temperature for up to a week (I like them best within 1-2 days). For longer storage, you can freeze them for up to 3 months. Thaw frozen bars at room temperature before serving.

More Dessert Recipes

Peanut Butter Rice Krispie Treats with a chocolate topping
S’mores Cookie Bars with marshmallow fluff
Pizookie Recipe deep dish cookie!
DoubleTree Cookies Hilton copycat cookies
Fruity Pebble Rice Krispie Treats with extra marshmallows!

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Scotcheroos

5 from 3 votes

- Review this recipe

Two Scotcheroos bars stacked on top of each other.

Print Recipe

Scotcheroos

5 from 3 votes

- Review this recipe

Print Recipe

Course Dessert, Snack

Cuisine American

Keyword scotcheroos

Prep Time 15

Setting Time 30

Total Time 45

Servings 20 bars

Chelsea Lords

Calories 499kcal

Author Chelsea Lords

Equipment

9x13-inch pan
Parchment paper

Ingredients

▢ 6 cups crisp rice cereal (like Rice Krispies)
▢ 1 cup white granulated sugar
▢ 2 tablespoons unsalted butter
▢ 1 cup light corn syrup
▢ 1 cup creamy peanut butter
▢ 1 teaspoon vanilla extract
▢ 1/8 teaspoon salt
▢ 1-1/2 cups butterscotch chips
▢ 1-1/2 cups milk or semi-sweet chocolate chips (whichever you prefer)

US - Metric

Instructions

PREP: Measure the cereal into a large bowl. Line a 9x13-inch pan with parchment paper and set aside.
SYRUP MIXTURE: In a heavy saucepan over low heat, combine the sugar, butter, and corn syrup. Stir with a silicone spatula constantly until the sugar is dissolved and butter is melted. Do not raise heat, do not boil (you'll get hard bars!)
POUR OVER CEREAL: Remove syrup mixture from heat and stir in the peanut butter, vanilla, and salt. Pour over the cereal in the bowl, folding gently (with the spatula) until all cereal is evenly coated. Transfer to the prepared pan and press lightly into an even layer, being careful not to over-compress.
TOPPING: In a microwave-safe bowl, combine the butterscotch and chocolate chips. Microwave in 15-second bursts, stirring for about 10 seconds between each, until the chips are melted and smooth (about 60-90 seconds total). Spread evenly over the cereal layer.
SET: Allow the bars to set at room temperature until the chocolate hardens. Cut into bars. Best if served within 1-2 days.

Video

Recipe Notes

Rice Krispie Scotcheroos tips

Don't overcook the sugar mixture: Scotcheroos will come out hard if you overcook or boil the sugar/corn syrup mixture. It's important to keep the heat low and patiently melt down the butter and sugar. Make sure you pull it off the heat as soon as all the ingredients are melted and combined. You can tell the sugar is dissolved by rubbing a bit of the mixture between 2 fingers. Once it doesn't feel grainy, it's ready.
Don't compress the Rice Krispies layer: Once you've spread the Rice Krispies layer in the pan, avoid compressing the mixture too much. Over-compressing the bars will yield brick-hard bars.
Microwave your chocolate/butterscotch just right: While there are lots of ways to melt chocolate, I like using the microwave. The secret? Microwave in short bursts and stir in between each burst for 10-15 seconds. Remember, melting is still happening after being removed from the microwave.

Nutrition Facts

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Lemon Poppy Seed Muffins

by Chelsea Lords

Try these best-ever Lemon Poppy Seed Muffins; they’re super tender, bursting with citrus, and topped with a sweet glaze drizzle! Plus, they’re easily made in one bowl!

I love a good, easy muffin recipe, so I’ve shared many over the years! Next time, try these Healthy Banana Muffins or Apple Muffins!

Lemon Poppy Seed Muffins

When I’m crunched for time, these lemon poppy seed muffins are my go-to, quick-fix recipe. Just dump, mix, and bake—no need for a stand mixer, creaming butter, or separating wet and dry ingredients – just one bowl, a whisk, and a spatula will do the trick!

But just because these are quick and easy doesn’t mean they aren’t downright delicious! These bakery-style, tall rising, sweet and moist muffins are nothing short of incredible.

What’s the secret? Greek yogurt. It thickens the batter which allows us to cut down on flour delivering ultra-moist muffins.

And the secret to a super strong lemon flavor? Lemon extract! Yes, lemon zest and juice make it into the batter, but to get that pucker-up punch of lemon, I also use lemon extract. If you’ve baked any of my lemon recipes, you likely already have lemon extract in your cabinet. And if not, you’ll now have lemon extract to add to this Magnolia copycat lemon pie and my favorite lemon cookies!

Lemon Poppy Seed Muffins Ingredients

Baking can be tricky sometimes, so it’s important to use ingredients that have been specifically tested for this recipe. Measuring carefully and using ingredients at the right temperature makes all the difference!

Eggs: Make sure they’re at room temperature, as cold eggs can harden the fats, leading to uneven baking.
Greek Yogurt: This adds sweetness and moisture. I’m a huge fan of Greek Gods’ full-fat honey-vanilla yogurt—I think it makes for the absolute best muffins! You can replace it with full-fat sour cream if needed.
Vegetable Oil: Provides moisture for a tender crumb. Canola oil will also work here.
White Sugar: Sweetens and contributes to the coloring (browning) of the muffins.
Lemon Extract: This makes the lemony flavor strong! If you can’t find it, slightly increase the lemon zest. Typically, lemon extract is found near other baking extracts (like vanilla).
Lemon Juice & Zest: Fresh is best! Zesting before juicing is easiest. When zesting, avoid the white layer right below the yellow (called the pith), which can be bitter.
Whole Milk: Creates a rich batter for delicious muffins! If you opt for dairy-free, plant-based milk can be used, but the muffins will be slightly less rich.
Flour: Forms the muffin structure. Use white all-purpose flour here.
Cornstarch: This ingredient helps to soften the proteins in the flour for a finer muffin crumb.
Baking Soda & Baking Powder: Leavening agents that make the muffins rise; make sure they’re fresh for best results.
Salt: Enhances flavor.
Poppy Seeds: Add a slight crunch and a fun pop of color! These are lemon poppy seed muffins, after all! 🙂

How To Make Lemon Poppy Seed Muffins

Here’s a quick overview of the process; the full written out recipe can be found below in the recipe card!

Heat oven to 350°F and grease a muffin tin.
Let eggs, yogurt, and milk reach room temp.
In a bowl, whisk together wet ingredients.
Sprinkle dry ingredients on top. Mix.
Mix in milk until smooth.
Fill muffin tin with batter. Bake.
Cool in tin for 5 minutes, then transfer to a cooling rack.
For glaze, combine powdered sugar, lemon juice, and a pinch of salt.
Drizzle over cooled muffins.

QUICK TIP

Ensuring the wet ingredients are all at room temperature ensures even mixing and better texture, as they blend more smoothly and help to get a consistent batter.

Lemon Poppy Seed Muffins FAQs

Why do people put poppy seeds in muffins? Poppy seeds add a subtle nutty flavor and a slight crunch to muffins. I love the flavor and texture they add!
Are poppy seed muffins good for you? While poppy seeds have nutritional benefits like fiber and minerals, it depends on its other ingredients and portion size.
Are poppy seed muffins safe for toddlers? In moderation, poppy seed muffins are generally safe for toddlers. If you are concerned, chat with a pediatrician.
Are poppy seeds safe to eat? Yes, poppy seeds are safe to eat, but it’s always best to enjoy them in moderation.

Recipe Tips

Use fresh lemon juice and zest. Fresh ingredients will give your lemon poppy seed muffins a brighter, more delicious lemon flavor.
Avoid over-mixing the batter. To keep your muffins light and tender, mix the ingredients just until they’re combined—don’t overdo it!
Check your muffins early. Ovens can vary, so start checking your muffins a few minutes before the baking time is up. They’re done if they spring back when you touch them lightly.
Remove muffins from the tin quickly. To prevent the bottoms from getting soggy, take the muffins out of the tin shortly after baking and let them cool on a rack.

QUICK TIP

How do you know when lemon poppy seed muffins are done baking? Here’s a quick test: Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, the muffins are done! If it comes out wet, give them a few more minutes.

STORAGE

Storing And Freezing Lemon Poppy Seed Muffins

Store lemon poppy seed muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week; for longer storage, freeze and consume within 1-3 months.

More Muffin Recipes:

Mini Muffins with 4 different ways to make them!
Pumpkin Muffins high-rise, bakery-style muffins
Chocolate Muffins a reader favorite recipe!
Pistachio Muffins made without flour or refined sugars
Healthy Zucchini Muffins made with Greek yogurt

One Pot Spaghetti

by Chelsea Lords

One Pot Spaghetti mixes up saucy pasta and a rich meat sauce all in ONE pot. Few ingredients, but loads of flavor!

Or try my favorite Instant Pot Spaghetti recipe which is also all made in one pot. This Turkey Bolognese is a great alternative if you’d like to use ground turkey instead of ground beef.

One Pot Spaghetti

Spaghetti is a go-to quick meal for many, but if you’re like me, plain pasta and sauce can sometimes get a bit boring.

I wanted something heartier, but without the long prep time. So, I created a recipe that’s both easy and quick!

This recipe requires fewer ingredients than traditional spaghetti bolognese. Plus, thanks to some store-bought shortcuts, there’s no need to chop vegetables.

It’s a simple, delicious, and hearty meal that everyone will love (and the kids will be begging for seconds)!

One Pot Spaghetti Ingredients

Olive Oil: Extra virgin for more flavor.
Mirepoix: Buy pre-chopped or frozen to make the prep quicker and easier.
Garlic & Italian Seasoning: For flavor; I like using jarred minced garlic here to keep things quick and easy.
Ground Beef: Lean to keep things less greasy — you won’t need to drain off any extra grease.
Tomato Paste: Important to get a good, concentrated flavor.
Tomato Sauce: Adds a great flavor that nicely complements the marinara.
Marinara: Grab a high-quality brand (like Rao’s) for the best possible flavor.
Chicken Broth: Or you can use water plus chicken bouillon in a pinch.
Spaghetti: I like to break the pasta in half for better fit and easier cooking.

Optional Additions To Add More Flavor:

Worcestershire for depth of flavor.
Beef bouillon for a stronger “meaty” flavor.
Parmesan for flavor and finishing seasoning.
Fresh herbs for a nice bright finish. I love adding basil or parsley.

How To Make One Pot Spaghetti

Here’s a quick overview of the steps to make this recipe; the full recipe is below in the recipe card.

Heat Oil: Warm oil in a pot over medium-high.
Sauté Mirepoix: Cook until softened, 6-8 minutes.
Brown Meat: Add beef, cooking and breaking apart until nicely browned through.
Add Sauces: Mix in seasoning, tomato paste, garlic, marinara, tomato sauce, and broth. Boil.
Cook Spaghetti: Break in half, stir into sauce for 10-12 minutes.
Finish: Once pasta is just cooked (still a bit firm), remove from heat. As you stir, the pasta will continue to cook and thicken.
Serve: Top with Parmesan and herbs.

One Pot Spaghetti Tips

Choose Spaghetti: Other pasta types don’t match the cooking time and the amount of liquid in this recipe.
Adjust for Acidity: Add in a teaspoon (or two) of white sugar if the tomatoes are too sour.
Manage Saltiness: The recipe includes salted broth, bouillon powder, and Parmesan. Add extra salt only if needed.
Measure Spaghetti: Use only 12 ounces, not the entire 16-ounce package, to make sure everything cooks up correctly. If you have a food scale, now is the time to pull it out! 🙂

What To Serve With One Pot Spaghetti

French Bread, Rolls, or Focaccia: The classic side for spaghetti because it’s perfect for scooping up sauce.
Italian Salad: Adds a nice light side and some color to the meal.
Roasted Vegetables: Adds some crunch and color. I especially love Roasted Broccoli on the side of spaghetti.
Caesar Salad: My personal favorite side salad to serve with spaghetti.
Tropical Fruit Salad: If you’d like to end on a sweet note.

STORAGE

Leftovers?

Best Fresh: As with most pasta dishes, One Pot Spaghetti is best enjoyed right off the stove!
Refrigerate: Store any leftovers in an airtight container for up to 3 days.
Freeze: Up to 3 months; thaw in fridge.
Reheat: Any leftovers on the stove with a splash of broth or water to bring back the sauciness.

More One Pot Pasta Recipes:

Tuna Pasta with cheddar cheese and peas
Enchilada Pasta with black beans and corn
Taco Spaghetti with the best taco seasoning blend
Chicken Orzo with loads of veggies
One Pot Burrito Bowls with chicken and black beans

Single Serve Chocolate Chip Cookie

by Chelsea Lords

A Single Serve Chocolate Chip Cookie is my go-to when I’m craving something sweet! This is the BEST small-batch cookie recipe—with perfect crisp edges, a soft, gooey, chewy center, and pops of chocolate in every single bite!

What Is A Single Serve Chocolate Chip Cookie?

A single serve chocolate chip cookie recipe makes just a few cookies, enough for one or two servings. It’s perfect for anyone who wants a quick treat without lots of leftovers.

This recipe doesn’t need a long chilling time, so you can enjoy these cookies quickly when the cravings hit!

And if you’re craving a double hit of chocolate, be sure to try this Single Serve Double Chocolate Cookie!

Single Serve Chocolate Chip Cookie

Sometimes you need a giant, delicious chocolate chip cookie, but not an entire batch—or even a small-batch. That’s where these single-serving chocolate chip cookies come in!

These cookies are absolutely incredible, but exact measuring is important for the best results. You’ll be rewarded with delicious, sweet, buttery, chewy cookies that have soft insides and crisp edges. These cookies are the BEST!

Over the 10+ years I’ve been sharing recipes, this single-serve chocolate chip cookie recipe is one I constantly return to.

Here are the key lessons I’ve learned from making this recipe repeatedly:

No Hour-Long Chilling: As much as I love the effects of chilling on a cookie recipe, when I’m craving a single-serving, small-batch cookie, I want it ASAP. You too, right?
Melted Butter: This recipe originally called for softened butter, but as I revise the photos and text, I’ve switched to melted butter. I’ve figured out how to make it work! While using melted butter does require attention to detail, it is so much easier to mix in and the texture of the cookies are even better!
Accurate Flour Measurement: Very important for achieving the right texture. Too much flour results in cake-y cookies, while too little causes excessive spreading.

And it’s not just me who loves this recipe—here’s what one reader said: “If I could give this recipe 10/5 stars, I would. I’ve tried many other chocolate chip cookie recipes and they just didn’t taste great. THIS IS THE BEST RECIPE I’ve ever used. Everyone I’ve given one of these cookies to absolutely LOVES them. I’ve made this recipe dozens of times now, I even memorized it! I just simply LOVE it!!!! THANK YOU!”

Ingredients For Single Serving Chocolate Chip Cookie

Here are some tips on each ingredient used in these cookies:

Salted or Unsalted Butter: If you use unsalted butter, add a heaping 1/8 teaspoon of salt to the dough. For an extra hit of flavor, sprinkle sea salt flakes on top.
Light Brown Sugar and White Sugar: Make sure the brown sugar is soft and free of clumps. Pack it tightly into the measuring spoons and level off the top. By the way, 1/2 tablespoon is the same as 1 and 1/2 teaspoons.
Vanilla Extract: Optional, but it makes the flavor of the cookies even better!
Egg Yolk: Use only the yolk to make the cookie richer and to help bind the dough. Be sure to remove all the whites and to pinch off the stringy part (chalaza).
Baking Soda: Ensure it’s fresh and free from clumps. If needed, sift it through a fine mesh strainer.
Cornstarch: Optional, but it helps make the cookies softer.
All-Purpose Flour: Accurate measurement is key. Spoon the flour into your measuring cup and level it with the back of a knife or use a food scale!
Chocolate Chips: Choose any type you like. Mixing different types like milk and semi-sweet or dark chocolate is fun and a nice way to change things up.

How To Make A Single Serve Chocolate Chip Cookie

Here’s a quick overview of the full recipe (which you can find below):

Preheat the Oven: Set your oven to 350 degrees.
Melt Butter: Microwave the butter until just melted, then let it cool to room temperature.
Mix Sugars: Combine the sugars with the cooled butter.
Add Egg Yolk & Vanilla: Stir in the egg yolk and vanilla until the mixture is creamy.
Combine Dry Ingredients: Mix in the baking soda and cornstarch.
Add Flour and Chocolate Chips: Add the flour and chocolate chips. When the dough becomes difficult to stir, switch to a spatula for easier mixing.
Shape Cookies: Form the dough into three large (1/4 cup) balls on a baking sheet. If you have a little extra single serve chocolate chip cookie dough, it’s your treat! (Or try this incredible Edible Cookie Dough!)
Bake: Bake until the edges are golden but the center remains soft.
Cool & Shape: Allow the cookies to cool slightly on the pan, then shape them with a spatula if needed before enjoying.

Tips For Making This Single Serve Chocolate Chip Cookie Recipe

Measure Precisely: For the best measurements, use a food scale to add ingredients directly into your mixing bowl. If you’re using measuring cups and spoons, be sure to level off the tops to get the right amounts.
Proper Butter Measurement: Cut butter from the middle of the stick to avoid using too much, since the wrapping might be put on unevenly.
Slightly Underbake: Remove the cookies from the oven just before they’re done. They’ll continue to set as they cool, and you’ll have a nice chewy center.
Shape After Baking: Right out of the oven, use a metal spatula to press any uneven edges inwards. Press in some extra chocolate chips on top to make sure chocolate is in every bite!
Cool the Butter: Let the melted butter cool completely before mixing it with sugars to prevent the dough from becoming greasy.
Mix Well: Thoroughly combine the egg yolk into the dough until it’s creamy.
Flatten If Needed: If the cookies look too puffy after baking, gently tap the pan on the counter to flatten them slightly.

FAQs

Can I make more cookies by doubling or tripling this recipe?

Yes, you can double or triple this recipe to make more cookies, but it’s probably easier to just make a bigger batch! Try my favorite Chewy Chocolate Chip Cookies or these popular Bakery Style Chocolate Cookies. I’ve also shared this Gideon’s Bakehouse Cookie Recipe Copycat.

Can I reduce the sugar in this recipe?

Reducing the sugar is not recommended. Sugar is very important to the texture of a single serve chocolate chip cookie. If you’re concerned about sweetness, use dark chocolate chips and an extra pinch of salt.

How can I tell when the cookie is done baking?

The cookie is done when the edges are set and lightly browned, but the center is soft. It will firm up as it cools. Slightly under-baked cookies have the best texture!

Can I make this cookie ahead of time?

Yes, I like storing the dough rather than baked cookies. Simply roll the dough into balls, place them in a freezer-safe bag, and freeze. When ready to bake, just add a few extra minutes to the baking time.

Can I make this in the microwave?

This recipe won’t work in the microwave; it’s created to be baked! If you’re looking for a quick microwave-able dessert, try this Microwave Caramel Corn!

Helpful Tools

For these single serve chocolate chip cookies, you’ll need these tools to help you:

Microwave-Safe Porcelain Bowls: Great for melting butter in the microwave and then cooling down quickly after.
Fork: For mixing the sugars with melted butter and for briskly whisking in the egg yolk and vanilla to get a nice smooth blend.
Silicone Spatula: Helps mix the dough when it gets thick. It’s also good for scraping dough from the bowl.
Baking Tray and Liner: You’ll need a baking tray to cook the cookies. A liner, like a baking mat, gives the bottoms of the cookies a better texture. Plus, quick clean-up!
Metal Spatula: After baking, use this to shape the cookies and fix rough edges while they’re still warm and soft.

STORAGE

Single Serve Chocolate Chip Cookie Recipe Leftovers

These cookies are the best when they’re hot out of the oven! They’re even better with a scoop of ice cream on top!

For leftovers, store the cookies in an airtight bag at room temp. If you have unbaked dough, keep it in an airtight bag in the freezer and bake directly from the freezer when ready.

More Quick Cookie Recipes:

No Bake Cookies chocolate oat cookies made quickly on the stovetop.
Chocolate Chip Cookie Bars easier to make a pan of cookies than to individually roll them out!
Sugar Cookie Fruit Pizzas use store-bought sugar cookies to make these even faster.
Avalanche Cookies no baking needed for these fun crunchy cookies.
Fudge Brownie Cookies these cookies start with a brownie mix!

Single Serve Double Chocolate Cookie

by Chelsea Lords

The Single Serve Double Chocolate Cookie hits all the right notes—it’s rich, sweet, soft, and chewy with perfectly crisp edges and pops of melty chocolate chips throughout.

This cookie is perfect when you’re craving a sweet treat but don’t want a whole batch of cookies left over! Plus, it’s much quicker to whip up and doesn’t need any chilling time.

Next, try this mega-popular Single Serve Chocolate Chip Cookie or my Small Batch Oatmeal Cookies recipe.

Single Serve Double Chocolate Cookie

If you follow me on Instagram, you know these chocolate cookies are a favorite of mine. They’re my go-to treat, and it’s a great day when I have a fresh batch. My current favorite dessert is those cookies warm from the oven, topped with a scoop of vanilla ice cream and a drizzle of hot fudge!

I love those cookies, but my family prefers less chocolatey options, like lemon cookies or Swig sugar cookies. So, I decided it was time to make a smaller batch version.

I wanted this smaller batch to live up to all the hype I feel my favorite chocolate cookies deserve, but it was more work than I anticipated. This recipe underwent nearly 18 tests to get it just right. However, I will say testing in small batches is a lot easier than large ones, ha!

Because I’ve tested and tested (and tested some more), I hope to equip you with all the tips and tricks to make your own batch perfect the very first time!

Ingredients

Unsalted Butter: This type of butter lets you control how salty your single serve double chocolate cookies are.
Light Brown Sugar: Makes the cookies moist and adds a deep, sweet flavor. Gently pack and level off the top of the measuring cup.
Egg Yolk: Makes the cookies rich and helps hold them together. Use just the yolk and save those whites for meringue cookies.
Vanilla Extract: Optional, but it gives a great flavor.
All-Purpose Flour: Keeps the cookies firm. Measure carefully for best results.
Dutch Process Cocoa Powder: Gives a smooth chocolate taste and dark color. It works well with baking soda because it’s less acidic.
Baking Soda: Makes the cookies a bit puffy and soft. Be sure to use fresh baking soda!
Salt: Brings out the other flavors. Use more or less depending on whether your butter has salt.
Chocolate Chips: Adds extra chocolate flavor; good quality chips taste best!

How To Make A Single Serve Double Chocolate Cookie

The full recipe is written out below; here are my top tips for making this recipe:

Number 1 Tip:Measure Precisely: Use a food scale if you have one! Switch the recipe to “metric” and add ingredients directly to the bowl using those numbers—no measuring cups needed! This method ensures the most accurate measurements. If you’re using cups and spoons, make sure to level off the tops completely to get the right amounts.

Measure Butter Right: Cut butter from the middle of the stick to avoid using too much, since often times the wrapping isn’t put on evenly.
Cool the Butter: Let the melted butter cool down completely before mixing with sugars. This helps prevent the dough from getting oily.
Slightly Underbake: Take the cookies out of the oven ever so slightly under-baked. They’ll keep setting as they cool, keeping the middle nice and chewy.
Flatten If Needed: If cookies puff up too much, tap the pan on the counter to flatten them a bit.
Shape After Baking: Use a metal spatula to press any rough edges inwards right after baking. Add some extra chocolate chips on top for to make sure every single bite has chocolate!

Baking Tools

Here are the tools you’ll need to make these single serve double chocolate cookies:

Microwave-Safe Bowls: I use these cereal bowls and they’re just the right size! Plus porcelain is great for melting butter in the microwave and cooling it down quickly.
Fork: Use to mix the sugars with melted butter and to whisk in the egg yolk and vanilla until smooth.
Silicone Spatula: Great for mixing the dough when it thickens too much for a fork. A spatula is also great for scraping the dough from the bowl.
Baking Tray and Liner: Important for baking the cookies. A liner, like a silicone mat, improves the texture of the cookie bottoms and makes clean-up easier.
Metal Spatula: Use this after baking to shape the cookies and smooth out any rough edges while they are still warm and soft (see picture #10 below).

FAQs

Can I use salted butter instead of unsalted? Yes, you can use salted butter. Just leave out the additional salt listed in the recipe.

What if I don’t have Dutch process cocoa powder? Dutch process cocoa is truly the “secret” for these single serve double chocolate cookies. It gives a smoother chocolate flavor and keeps the cookies from being dry. I’d recommend waiting until you have it!

Can I add nuts to this recipe? Absolutely! Feel free to add chopped nuts, such as walnuts or pecans, to the dough for added texture. Replace 2 tablespoons of chips with nuts.

What should I do if my cookies didn’t spread much during baking? If your cookies didn’t spread, the likely culprit is too much flour and/or cocoa powder. Rap the tray on a flat surface a few times right out of the oven to slightly flatten them.

What should I do if my cookies spread too much? The likely culprit is too little flour and/or cocoa powder. Working quickly, use a metal spatula to press the edges inward right out of the oven, which will help the cookies hold a better shape.

STORAGE

Leftover Single Serve Double Chocolate Cookie?

These cookies are the very best when they’re hot out of the oven!

For leftovers, store the cookies in an airtight bag at room temp. If you have unbaked dough, keep it in an airtight bag in the freezer and bake directly from the freezer when ready.

More Chocolate-y Dessert Recipes:

Chocolate Chip Cookie Bars no dough rolling needed here!
Chocolate Truffles made with only 3 main ingredients.
Nutella Stuffed Chocolate Chip Cookies soft & chewy cookies with a gooey center.
Chocolate Peanut Butter Pie with an Oreo pie crust.
Chocolate Cake Recipe with a delicious chocolate frosting.

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