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Kale Salad

Special thanks to LACTAID® for sponsoring this post. All opinions are my own.

This Kale Salad is loaded with great ingredients — broccoli slaw, kale, brussels sprouts, dried cranberries, and pepitas. The incredible lemon poppyseed dressing is made with LACTAID® milk and whips together in just a few minutes. This kale salad is nutritious and crunchy with sweet pops of flavor from the dried cranberries and citrus-y dressing. Top each salad with some veggies and bread crusts to create a fun Sesame Street character!

 

Overhead image of the Kale Salad in a bowl

Kale Salad: Sesame Street Style!

Early last month I shared this fun Ernie-inspired peach smoothie bowl as part of my partnership with LACTAID® this year. And today I’m excited to bring you another fun sesame street character — Oscar the Grouch meets kale salad! 

Since my husband is lactose-intolerant, we always have plenty of LACTAID® on hand and it’s nice to have on hand when whipping together the creamy poppyseed dressing that this salad is tossed in.

This salad has been one of our favorites of late. It’s hearty with lots of texture and loaded with good-for-you ingredients. It’s also perfect for this time of year — every ingredient screams Fall-time! The brussels sprouts, dried cranberries, pumpkin seeds, and kale are all staples in my home this time of year.

Process shots-- images of the dressing being made and blended together

The delicious poppyseed dressing calls for low fat LACTAID® milk. Here’s a quick re-cap about their products:

What is LACTAID®?

  • LACTAID® dairy products provide all the protein, calcium, and vitamins you’d find in real dairy (because they are real dairy!) but without any lactose.
  • LACTAID® is 100% real milk, just without any lactose.
  • From milk, to ice cream, to cottage cheese, LACTAID® products help satisfy all your dairy cravings without the discomfort 
  • Available at most mass merchandise, drug, and grocery stores.
  • LACTAID® Milk is ultra-pasteurized which allows the real milk to last longer under proper refrigeration and maintain its creamy, delicious taste.
  • And best of all, LACTAID® products taste and perform exactly the same as regular dairy foods!

Process shots-- images of the Brussel sprouts, kale, and broccoli slaw, cranberries, and pipits being added to a bowl and being mixed together and dressing being poured over it

What are pepitas?

Roasted and crunchy pepitas (pumpkin seeds) make for the best addition in this kale salad. They add a sweet and nutty flavor, similar to sunflower seeds, but a bit sweeter. Overall they add a wonderful texture and great crunch to this salad. You can make your own roasted pepitas or buy some at the store. If you opt to buy them, make sure they’re roasted and salted (not raw). You can generally find them in the bulk section of a grocery store, or with other salad toppings like candied nuts, dried cranberries, etc.

What is broccoli slaw?

Broccoli slaw is a ready to eat blend of shredded broccoli, shredded carrots, and shredded red cabbage. It’s typically sold near other packaged lettuce or pre-prepared salads. If you aren’t able to find broccoli slaw at the store, I’d recommend cutting the broccoli florets from the stems. Next, thinly slice the broccoli florets with a knife and then use a large grater to grate the broccoli stems.

 

Up close overhead image of the kale salad in a bowl ready to be served

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Kale Salad

0 from 0 votes
This Kale Salad is loaded with great ingredients -- broccoli slaw, kale, brussels sprouts, dried cranberries, and pepitas. The incredible lemon poppyseed dressing is made with LACTAID® milk and whips together in just a few minutes. This kale salad is nutritious and crunchy with sweet pops of flavor from the dried cranberries and citrusy dressing. Top each salad with some veggies and bread crusts to create a fun Sesame Street character!
Print Recipe

Kale Salad

0 from 0 votes
This Kale Salad is loaded with great ingredients -- broccoli slaw, kale, brussels sprouts, dried cranberries, and pepitas. The incredible lemon poppyseed dressing is made with LACTAID® milk and whips together in just a few minutes. This kale salad is nutritious and crunchy with sweet pops of flavor from the dried cranberries and citrusy dressing. Top each salad with some veggies and bread crusts to create a fun Sesame Street character!
Course Salad
Cuisine American
Keyword costco kale salad
Prep Time 25 minutes
Total Time 25 minutes
Servings 4 servings, as a side
Calories 181kcal
Cost $5.52

Ingredients

  • 4 cups finely chopped kale
  • 2 cups broccoli slaw
  • 2 cups thinly sliced (shredded) brussels sprouts
  • 3/4 cup (102g) dried unsweetened cranberries
  • 1/2 cup (73g) roasted and salted pepitas

Dressing

  • 1/4 cup LACTAID 1% Low-fat Milk
  • 1/3 cup reduced-fat mayo
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon grated lemon zest
  • 2 tablespoons white granulated sugar
  • Salt and pepper
  • 1/2 tablespoon poppyseeds
  • TOPPINGS: wheat bread for the eyebrows, lactose free cheese and halved olives for the eyes, lactose free cheese for the mouth

Instructions

  • DRESSING: Combine all of the ingredients, except the poppy seeds, in a small blender jar and process until combined. (Season to taste with salt and pepper, I add 1/4 teaspoon fine sea salt and 1/8 teaspoon pepper.) Taste and adjust any flavors to personal preference. (If you'd like a sweeter dressing, add an additional 1-2 tablespoons white sugar.) Stir in the poppy seeds. Store in an airtight container in the fridge until ready to serve (Dressing stays good for 1 week stored this way).
  • SALAD: Combine the chopped kale, broccoli slaw, thinly sliced Brussels sprouts, and broccoli slaw in a large salad bowl. Pour 1/2 of the dressing over the salad greens. Toss the greens with tongs to coat in the dressing. Sprinkle the cranberries and pepitas over the salad. Lightly toss to combine and then add the rest of the dressing and toss.
  • DECORATE: Cut the crusts off of a hearty slice of wheat bread and arrange as eyebrows. Cut out a circle of lactose-free cheese for eyes and then halve an olive to stick on top. Add lactose free cheese for the mouth. Enjoy!

Nutrition Facts

Serving: 1serving | Calories: 181kcal | Carbohydrates: 12.5g | Protein: 10.5g | Fat: 11.6g | Cholesterol: 7mg | Sodium: 88.1mg | Fiber: 4.4g | Sugar: 3.2g

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Baked Ziti

Comfort food at its finest — Baked Ziti made with tender pasta noodles, irresistible ground beef and tomato sauce, and a combination of three different kinds of cheese! 

 

Overhead image of Baked Ziti.

Baked Ziti

Baked Ziti is irresistibly cheesy, robustly flavored, and an all-around comforting meal. When the weather cools down, there’s nothing like a good hearty casserole and this dish delivers big time! Tender ziti noodles are generously covered in a well-seasoned meat sauce and plenty of cheese — in fact, three kinds of cheese!

We’ve got mozzarella, Parmesan, and mascarpone cheese in this ziti and once you try this combination, I doubt you’ll ever want to make it any other way! 

I’ve had my fair share of dry or lackluster baked pasta dishes, and I can assure you this is neither one of those. The pasta is generously coated with a sauce that is seasoned with myriad seasonings including basil and oregano; the cheeses add dimension and creaminess to the dish. Below I’ve got all the tips for success in making this recipe and answer frequently asked questions below that. Enjoy!

Process shots: sautee onion and garlic in olive oil; add ground beef; cook and crumble. Mix seasonings and add to the pan. Recipe tips

  • Use good-quality canned tomatoes. By using fire-roasted tomatoes, we’re adding layers of flavor and a hint of smokiness with no extra work. Score! I love Muir Glen® or Cento® fire-roasted crushed tomatoes best (not sponsored).  For the tomato paste and sauce, I recommend the best-quality tomatoes you can find, since these really form the flavor base of the sauce. 
  • Under-boil the ziti noodles. Since we’ll bake the ziti after it’s been boiled, make sure to drain it 2 minutes before the package suggests it’s al dente. This way, as it bakes it will end up perfectly tender instead of potentially mushy.
  • Season at every step. Seasoning is very important for this dish and we want to season as we cook (while also keeping in mind that the Parmesan cheese adds more saltiness to the dish as a whole). I like to salt the pasta water as the ziti cooks (thus seasoning the ziti), seasoning the meat, and seasoning the meat sauce. Taste all the elements as you cook and add a dash more if any of the flavors seem flat.

Mascarpone cheese

This is one of the secrets to this phenomenal Baked Ziti. If you aren’t familiar Mascarpone cheese, it’s similar to cream cheese, but uses a base of whole cream rather than milk (so you know this is going to be good!) It’s an unaged fresh cheese and can be found usually in one of three places in the grocery store: the deli counter, in the dairy section (near the cream cheese, sour cream, etc.), or in the specialty foods section (near fancier cheeses like brie). 

If you have a grocery store app, I recommend using that to quickly locate it in your specific store. While you can use ricotta in place of the mascarpone cheese, I can’t recommend the mascarpone enough — it makes this Baked Ziti irresistibly creamy with a heightened flavor. (Ricotta tends to dry out and get spongy when baked, while a mascarpone cheese more closely resembles a béchamel sauce without all the trouble of making it!)

Process shots: combine tomatoes, sauce, paste and Worcestershire sauce and simmer; cook pasta an drain; toss meat sauce with pasta; add half of the pasta to a casserole dish.

Baked Ziti FAQs

What is the difference between lasagna and baked ziti?

The biggest difference is the pasta used. Lasagna is made with flat sheets of pasta, while baked ziti is made with a tubular pasta.

Is ziti the same as penne?

Ziti is similar to penne, but they aren’t the same. While both are generally the same shape and size, ziti is cut at square angles while the penne is cut at sharp angles. Penne has ridges and ziti is smooth.
 
There are lots of different types of pasta that will work in this recipe — ziti, penne, rigatoni, or rotini.

What goes with Baked Ziti?

There are so many sides that pair nicely with Baked Ziti. Below are our favorites:

Should I cover Baked Ziti while it’s baking? 

Yes, I recommend covering the baked ziti with foil for the first 10 minutes. Then, uncover the dish and bake without foil to allow the cheese to melt on top!

Process shots: add mascarpone to the first layer of pasta; top with mozzarella and Parmesan cheese; layer on two more layers of meat sauce and cheeses; cover and bake, add more cheese and garnish.

Storage/Make Ahead

  • Make ahead: Follow recipe directions, letting the pasta and sauce cool to room temperature before assembling the dish. Once cool, assemble and cover tightly. Place in the fridge (or freezer) and bake when you’re ready to serve it. When baking from the fridge, you’ll want to add on about 10-15 minutes baking time (covered with foil).
  • Freeze: Assemble the dish when the pasta and sauce are cooled to room temperature and make sure the dish as a whole is completely cooled before freezing. Cover the (freezer-safe) filled casserole dish with a double layer of heavy-duty foil. Label and freeze the casserole for up to 3 months.
  • Heating from frozen: Reheating the frozen ziti is easy. Bring the casserole dish from the freezer to room temperature for about 30 minutes and then put it in the oven (covered) for 1 hour. Uncover and bake for another 10-15 minutes or until melted and bubbly around the edges and on top. 

Overhead view of a bowl filled with Baked Ziti.

QUICK TIP

Allow this baked ziti to rest for 5-10 minutes before digging in. This will give a chance for that delicious sauce to settle into all the nooks and crannies of the pasta and thicken slightly. By digging in and serving it up immediately, the juices will pool at the bottom of the casserole dish, leaving the sauce tasting a bit thin.

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Baked Ziti

0 from 0 votes
Comfort food at its finest -- Baked Ziti made with tender pasta, irresistible ground beef and tomato sauce, and a combination of three different cheeses! 
Print Recipe

Baked Ziti

0 from 0 votes
Comfort food at its finest -- Baked Ziti made with tender pasta, irresistible ground beef and tomato sauce, and a combination of three different cheeses! 
Course Dinner, Main Course
Cuisine American, Italian
Keyword baked ziti
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 445kcal

Ingredients

  • 4 cups uncooked ziti pasta
  • 2 tablespoons olive oil
  • 1 heaping tablespoon finely minced garlic (~4 cloves)
  • 1 cup (130g) finely diced yellow onion (~1 medium onion)
  • 1 pound lean (93/7g) ground beef
  • 1 tablespoon sweet paprika
  • 2 teaspoons fennel seeds optional
  • 2 teaspoons onion powder
  • 1 teaspoon EACH: fine sea salt, pepper, dried basil, dried oregano, white granulated sugar, beef bouillon powder
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • 2 cans (15 oz. EACH) tomato sauce
  • 1 can (14.5 oz.) crushed fire-roasted tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1 container (8 oz.; 226g) mascarpone cheese (See Note 1)
  • 1/2 teaspoon garlic powder
  • 1 and 1/2 cups freshly grated mozzarella cheese, divided (1 cup (104g); 1/2 cup (59g))
  • 1 cup (94g) freshly grated Parmesan cheese divided
  • Finely chopped Italian parsley or basil optional

Instructions

  • PREP: Preheat oven to 400 degrees F. Lightly grease a 9x13-inch baking dish with cooking spray and set aside.
  • ZITI: Follow package directions to cook ziti, but subtract 2 minutes from the recommended time. Make sure to season the pasta water (I add 2 teaspoons fine sea salt to the water). Drain the pasta and then return it to the pot and set aside.
  • SAUCE: Add oil in a large skillet over high heat. Once the oil is hot, add onion and sauté for 5-6 minutes. Add in the garlic and cook for 30 more seconds. Press onion and garlic to the side and add the beef to the middle of the pan. Cook the beef until browned through, crumbling it as it cooks. Add in all the seasonings: 1 tablespoon paprika, 2 teaspoons fennel seeds, 2 teaspoons onion powder, and 1 teaspoon of each of the following: fine sea salt, pepper, basil, oregano, sugar, beef bouillon powder. Add 1/4 teaspoon red pepper flakes (omit or reduce if sensitive to heat). Stir and cook for 1 minute. Add in the tomato paste, both cans of tomato sauce, crushed tomatoes, and Worcestershire sauce. Stir. Bring to a simmer and then reduce the heat and cook for 10-15 minutes or until slightly thickened.
  • CHEESES: Freshly grated the mozzarella and Parmesan cheese on the large holes of a cheese grater. Open the mascarpone cheese and stir in the 1/2 teaspoon garlic powder.
  • TOSS PASTA AND SAUCE: Add about 2 and 1/2 cups of the meat sauce into the pot with the cooked ziti. Stir to coat.
  • ASSEMBLE: Spread half of the sauced ziti noodles into the prepared baking dish. Dollop with mascarpone and gently spread (it's okay if it doesn't spread smoothly). Add 1/2 cup of mozzarella cheese and 1/2 cup Parmesan cheese. Add another 2 cups of the meat sauce and the rest of the sauced ziti. Cover with 1/2 cup mozzarella, remaining 1/2 cup Parmesan cheese, and finally the rest of the meat sauce.
  • BAKE: Cover loosely with foil and bake for 10 minutes. Remove foil, and top with remaining 1/2 cup mozzarella cheese. Bake another 10 to 15 minutes until cheese is melted and edges are bubbling. Let stand for 5-10 minutes at room temperature.
  • SERVE: Top with some additional grated Parmesan, fresh basil or parsley, and/or freshly cracked black pepper, and serve hot!

Video

Recipe Notes

Note 1: Marscapone is one of the secrets to this recipe. If you aren't familiar, Mascarpone cheese is similar to cream cheese but uses a base of whole cream rather than milk. It's a fresh, unaged cheese and can be found usually in one of three places in the grocery store: the deli counter, in the dairy section (near the cream cheese, sour cream, etc.), or the specialty foods section (near more exotic cheeses like brie).  If you have a grocery store app, I recommend using that to quickly locate it in your grocery store. While you can use ricotta in place of the mascarpone cheese, I can't recommend the mascarpone enough!

Nutrition Facts

Calories: 445kcal | Carbohydrates: 29g | Protein: 31g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 74mg | Sodium: 702mg | Potassium: 426mg | Fiber: 2g | Sugar: 3g | Vitamin A: 883IU | Vitamin C: 4mg | Calcium: 490mg | Iron: 3mg

DID YOU MAKE THIS RECIPE?

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Carrot Soup

Deeply flavored, thick, creamy and nutritious Carrot Soup made with good-for-you ingredients like plenty of veggies, vegetable broth, and coconut milk! Naturally vegetarian, naturally gluten free, and easy to make vegan.

We love Carrot Soup paired with a crunchy and hearty salad like this Brussels Sprouts Salad or this Kale Salad Recipe.

 

Overhead image of Carrot Soup in a bowl with pepita seeds on top.

Carrot Soup

While I love carrots a ridiculous amount — in savory or sweet applications (this carrot cake is my favorite), I wasn’t sure how exciting a carrot soup could be. But after my sister described one from a restaurant she’d visited a while back, I’ve been determined to re-create it the minute the weather cooled down a bit.

Not only did she love my version even more, it’s convinced my entire family that carrots can make for one show-stopping soup. This soup is robust in flavor and the sweetness from the carrots and coconut milk is balanced beautifully with the curry paste and seasonings. 

While it depends on the curry paste used, this is not a spicy soup at all. It’s creamy, comforting, and best of all — it’s made with really great ingredients. No cream mixture or heavy cream in this soup! We let the carrots and the coconut milk do all the thickening.

Process shots-- images of the onion, garlic and shallots being sautéed; the seasonings being added; and the chopped carrots being added with vegetable broth in the pot.

How do you make Carrot Soup from scratch?

Making Carrot Soup from scratch is a very easy process. You’ll only need one pot and a blender (or immersion blender).

  • Sauté the aromatics. We add shallots, onion, garlic and ginger to butter and coconut oil to create the flavor base of this soup. You won’t believe how good this combination smells! Low heat, stirring often, and plenty of time are what these aromatics need to develop deep sweet flavors and to infuse the oil and butter with that flavor as well.
  • Sauté curry paste and seasonings. For additional flavor, we add in red curry paste and a few other seasonings and take time to sauté them as well. We’re developing layers of flavor here. 
  • Simmer the carrots. Once everything is tender and fragrant, it’s time for the carrots! Add the carrots with the vegetable stock and bring this soup base to a boil and then reduce the heat so the carrots can simmer until tender.
  • Blend. Once the carrots are tender, carefully transfer the soup to the blender (see “quick tip” below). Return the blended soup to the pot and stir in the coconut milk. 

QUICK TIP

When blending, make sure to secure the lid on tightly and then select the “soup” or “hot” cycle. Remember that heat expands, so increase speed slowly and watch it carefully to avoid soup exploding out or over. Remove the lid carefully as it will likely release a burst of steam. If your blender doesn’t have a hot/soup setting, you can compensate by replacing the blender lid with a folded towel and holding it in place with your hands. This will help reduce steam pressure. While an immersion blender can be used, I highly recommend a high powered blender for the ultimate smooth and creamy carrot soup!

How long does it take for carrots to soften in soup?

The time required for carrots to soften depends on a lot of factors (how large the carrots are, how big the pot is, how hot the heat source is, etc.). In this soup recipe, we bring everything to a boil and then reduce the heat to simmer the carrots until softened.

The carrots will soften in about 15-20 minutes. Perfect time to whip together a quick side dish like this Kale Avocado Salad!

Process shots-- images of everything in the pot being added to a blender; blending; soup poured back in the pot; coconut milk added; everything being mixed together.

Should You Peel Carrots For Soup? 

Unpeeled carrots, when thoroughly washed and scrubbed (to remove any debris or dirt) are perfectly safe and delicious to eat. Especially since this carrot soup is blended, no one will be the wiser if the carrots weren’t peeled before being cooked.

If you’d like to peel the carrots, go right ahead. I’ve made this soup both ways (unpeeled and peeled carrots) and can’t say there was any noticeable difference. And just FYI, the peels contain concentrated amounts of vitamin C and B3.

What Is A Good Garnish For Carrot Soup?

Crunchy roasted pepitas (pumpkin seeds) are my favorite garnish for this soup. You can make your own roasted pepitas or buy them at the store. If you opt to buy them, make sure they’re roasted and salted (not raw). You can generally find them in the bulk section of a grocery store, or with other salad toppings like candied nuts, Craisins®, etc.

An additional swirl of coconut milk also makes for a nice garnish and fresh herbs (such as parsley) are nice toppings for this carrot soup.

What are the health benefits of Carrot Soup?

Carrots are typically known for their antioxidant properties (meaning they are linked to boosting the immune system helping to protect the body from sickness), but they’ve got loads of other benefits. Check out this article to learn more about the many benefits you can get from eating more carrots (especially in this soup!)

Overhead image of a bowl of Carrot Soup with a spoon it, ready to be eaten

Variations

  • Vegan Carrot Soup: Replace butter with additional coconut oil.
  • Vegetarian Carrot Soup: This soup is already naturally vegetarian; no changes needed.
  • Gluten Free: While the ingredients in Carrot Soup are naturally gluten free, make sure to check all your ingredient labels to verify they weren’t processed in a facility with gluten.

Up-close overhead image of Carrot Soup in a bowl with someone taking a spoonful out of it.

What can I do with a lot of carrots?

Carrot Soup calls for 3 and 1/2 cups (490g) of coarsely chopped carrots. This is anywhere from 9-11 large carrots, so you’ll probably want to err on the side of having additional carrots rather than less. With leftover carrots, here are some of my favorite recipes I’d recommend using them in:

More vegetable-based soup recipes

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Carrot Soup

0 from 0 votes
Deeply flavored, thick, creamy, and nutritious Carrot Soup is made with good-for-you ingredients like plenty of veggies, vegetable broth, and coconut milk! Naturally vegetarian, naturally gluten free, and easy to make vegan.
Print Recipe

Carrot Soup

0 from 0 votes
Deeply flavored, thick, creamy, and nutritious Carrot Soup is made with good-for-you ingredients like plenty of veggies, vegetable broth, and coconut milk! Naturally vegetarian, naturally gluten free, and easy to make vegan.
Course Dinner, Main Course, Side Dish, Soup, Vegetarian
Cuisine American, Vegetarian
Keyword carrot soup
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings
Calories 147kcal
Cost $4.59

Ingredients

  • 2 tablespoons EACH: coconut oil, unsalted butter
  • 1/2 cup (67g) finely diced shallots (~2-3 shallots)
  • 1 cup (35g) finely diced yellow onion (~1 onion)
  • 1 tablespoon EACH: minced garlic, minced ginger (~3 cloves; 1-inch piece)
  • 1 teaspoon yellow curry powder
  • 1/4 teaspoon ground coriander
  • Fine sea salt and freshly cracked pepper
  • 1 tablespoon red curry paste (See Note 1)
  • 3 and 1/2 cups (490g) coarsely chopped carrots (~9-11 carrots)
  • 6 cups (1280g) quality vegetable stock (like Swanson)
  • 1 can (13.5 oz.; 400mL) regular (not lite) coconut milk (See Note 2)
  • Optional topping: roasted and salted pepita (pumpkin) seeds)

Instructions

  • SAUTE AROMATICS: In a large pot, melt the butter and coconut oil (measure coconut oil when solid) over medium heat. Once melted, add in the finely diced shallots, finely diced onion, minced garlic and minced ginger. Sauté until very tender and aromatic, about 8-10 minutes. Reduce the heat if anything is burning; they should just be softening and getting fragrant.
  • SEASONINGS: Add in the yellow curry powder, ground coriander, salt and pepper (to taste; I add 1/4 teaspoon each), and red curry paste. Stir and sauté for 1-2 minutes until fragrant.
  • CARROTS: Add in the carrots and the vegetable stock. Increase the heat and bring to a boil. Once boiling, reduce the heat to medium-low and simmer until carrots are tender and easily pierced with a fork, about 15-20 minutes.
  • BLEND: Once carrots can be easily pierced with a fork, carefully transfer the soup (in batches if needed) to a blender or food processor. Puree the soup (See Note 3) and then return the smooth soup to the pot over medium-low heat. Add in the full can of coconut milk and stir until smooth. Season to taste with salt and pepper (I add in another 1/4 teaspoon of each here). Serve, garnished with pepita seeds if desired.

Video

Recipe Notes

Note 1: I use Thai Kitchen® red curry paste and Simple Truth® organic yellow curry powder.
Note 2: We're looking for shelf-stable canned (not refrigerated) coconut milk. I recommend full-fat (not lite) for the creamiest texture and most robust flavor. Give the can a brisk whisk with a fork before adding into the soup. We did test this soup with lite coconut milk and while it worked fine, it was less creamy and the carrot flavor was a lot stronger.
Note 3: When blending, make sure to secure the lid on tightly and then select the “soup” or “hot” cycle. Increase speed slowly and watch it carefully to avoid soup exploding out or over. Remove the lid carefully as it will likely release a burst of steam. If your blender doesn’t have a hot/soup setting, you can compensate by replacing the blender lid with a folded towel and holding it in place with your hands. This will help reduce steam pressure. While an immersion blender can be used, I highly recommend a high powered blender for the ultimate smooth and creamy carrot soup!

Nutrition Facts

Serving: 1serving | Calories: 147kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Sodium: 1046mg | Potassium: 575mg | Fiber: 5g | Sugar: 12g | Vitamin A: 23954IU | Vitamin C: 13mg | Calcium: 65mg | Iron: 1mg

DID YOU MAKE THIS RECIPE?

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Pumpkin Bread with Streusel Topping

This robustly flavored Pumpkin Bread with Streusel Topping and a simple sweet glaze is sure to be your new favorite pumpkin recipe!

Looking for a different pumpkin bread variation? Try our original Pumpkin Bread recipe or this Pumpkin Chocolate Chip Bread. For a healthier version, try this Healthy Pumpkin Bread.

 

Image of a loaf of Pumpkin Bread With Streusel Topping with a slice out of it.

Pumpkin Bread with Streusel Topping

This Pumpkin Coffee Cake was definitely our favorite treat of the season last fall. My boys would start begging for it again before we’d even finished the last piece! So I thought I should channel that delicious coffee cake into another favorite — pumpkin bread!

Pumpkin Bread with Streusel Topping has a similar streusel and glaze to the pumpkin cake. It’s a moist and dense bread seasoned with warming fall-inspired spices, has the perfect crispy-crunchy sweet topping and the glaze adds the ultimate finishing touch. The boys love this bread just as much as the coffee cake!

Process shots-- images of the wet and dry ingredients being combined and mixed together; ingredients being added to a prepared pan; and the streusel being added on top.

Pumpkin Bread with Streusel Topping Tips

  • Canned pumpkin. If the canned pumpkin is watery, it will make your bread wet and dense. It’s easy to press out extra liquid from the pumpkin with a few paper towels if the pumpkin looks too moist. We love and recommend Libby’s pumpkin® (not sponsored). See the quick tip below.
  • Check the baking agents. Before spending time, energy and money on baking, be sure that the baking soda and baking powder you’ll be using are fresh. Here’s how to determine that.
  • Generously grease and flour the baking pans. This bread is moist and hard to remove without a greased and floured bread pan. You could also line the pan with parchment paper if you’d rather.

QUICK TIP

Canned, solid-pack pumpkin puree is what we use in Pumpkin Bread with Streusel Topping. It contains cooked pumpkin and nothing else. Pumpkin pie filling, however, contains spices, water, sweetener and other ingredients so that it’s ready to be made into a pie. Also note that unlike other recipes that can for a full can, this recipe is only calling for 1 cup of pumpkin.

Process shots-- images of the streusel ingredients in a bowl being mixed together.

Streusel Tips

  • Let the melted butter cool. The streusel calls for melted butter, but it’s important to use the butter when it has returned to room temperature. Hot melted butter will melt the sugar and cause a greasy streusel. 
  • Add more flour if needed. If the streusel seems too wet and isn’t a crumbly consistency, you may need to add an additional 1-2 tablespoons flour.  
  • Don’t press the down the streusel. Once the streusel is sprinkled on top of the bread, resist the urge to press it into the batter.
  • There is a lot of streusel! When made, there is a good amount of streusel and it will likely seem like it’s too much for the bread. This is intended; as it bakes down, you’ll end up with a nice thick streusel layer.

Overhead image of Pumpkin Bread with Streusel Topping, fresh out of the oven.

Pumpkin Bread with Streusel Topping Storage

  • To maximize the shelf life of this bread, only glaze the pieces you’ll be eating right away. Then, store the bread and glaze separately. Cover the bread with plastic wrap to prevent drying out and keep the glaze in an airtight container in the fridge. You will likely need to microwave the glaze for 10 seconds and stir it briskly after it’s been stored in the fridge.
  • Pumpkin Bread with Streusel Topping will last about 1-2 days at room temperature but will stay good for about 1 week in the fridge (individually wrapped or in airtight containers). Warm leftover pieces in the microwave and glaze when warm. The crumble on top does lose texture (it gets softer) after the first day.
  • Freeze leftover bread by wrapping each piece tightly with plastic freezer wrap and then placing individual pieces in a freezer bag. There is some loss of texture and flavor when frozen and thawed, especially if the bread has been glazed. Individual slices of this bread defrost in under an hour at room temperature and take slightly longer to defrost in the refrigerator.

Up-close image of Pumpkin Bread with Streusel Topping and the glaze freshly added on top.

Use leftover pumpkin in one of these recipes

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Pumpkin Bread with Streusel Topping

5 from 1 vote
This robustly-flavored Pumpkin Bread with Streusel Topping and a simple sweet glaze is sure to be your new favorite pumpkin recipe! This pumpkin bread is easy to make and sure to be a hit with whoever tries it!
Print Recipe

Pumpkin Bread with Streusel Topping

5 from 1 vote
This robustly-flavored Pumpkin Bread with Streusel Topping and a simple sweet glaze is sure to be your new favorite pumpkin recipe! This pumpkin bread is easy to make and sure to be a hit with whoever tries it!
Course Dessert, Snack, Vegetarian
Cuisine American
Keyword Pumpkin Bread with Streusel Topping
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 12 slices
Calories 424kcal

Ingredients

  • 4 tablespoons (57g) unsalted butter melted and cooled to room temperature
  • 1 and 1/2 cups (190g) white, all-purpose flour (spoon and level)
  • 1 teaspoon EACH: baking powder, baking soda, fine sea salt
  • 1 tablespoon EACH: ground cinnamon, pumpkin pie spice
  • 1/4 teaspoon nutmeg
  • 1/4 cup (51g) vegetable or canola oil
  • 1 cup (187g) dark brown sugar lightly packed
  • 1 cup (228g) canned pumpkin puree (the puree, NOT pumpkin pie filling!)
  • 2 large eggs
  • 1/2 tablespoon pure vanilla extract

Streusel

  • 4 tablespoons (57g) unsalted butter melted and cooled to room temperature
  • 1/2 cup + 3 tablespoons (75g) white, all-purpose flour
  • 1/3 cup (63g) dark brown sugar packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • 1/8 teaspoon fine sea salt

Glaze

  • 1/2 cup powdered sugar
  • 1/2 tablespoon unsalted butter
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon pure vanilla extract
  • 1/8 teaspoon ground cinnamon

Instructions

  • PREP: Preheat oven to 350 degrees F. Melt 4 tablespoons butter in the microwave and then set aside to cool to room temperature (We do not want hot butter added to the batter). Generously grease a 9-inch loaf pan with cooking spray and coat with flour, tapping out the excess. Set aside.
  • DRY INGREDIENTS: In a large bowl, add the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg. Stir to combine.
  • WET INGREDIENTS: Add the melted (and cooled back to room temperature) butter to a large bowl along with the oil, dark brown sugar, pumpkin, eggs, and vanilla. Stir until smooth.
  • COMBINE: Combine wet and dry ingredients and mix until just combined. Do not overmix. Use a spatula to scrape the batter into the prepared loaf pan. Smooth the top.
  • STREUSEL: Melt the butter in the microwave and then let stand at room temperature until cooled (don't add hot butter to the streusel -- it will make it greasy). In a separate bowl, whisk together flour, brown sugar, cinnamon, pumpkin pie spice, and salt. Add the cooled melted butter and mix until the streusel is evenly combined and forms small clumps. If clumps aren't forming or the streusel is too wet, add more flour, 1 tablespoon at a time. Sprinkle the streusel mixture evenly over the pumpkin bread batter. Do not press the streusel into the bread. Use all of the streusel (yes, it's a lot!).
  • BAKE: Bake for 45-60 minutes or until a toothpick inserted in the center comes out mostly clean or with a couple of moist crumbs (not wet). My oven generally takes right about 55 minutes. Cool the bread in the pan for about 10 minutes. Working slowly and carefully, gently remove the bread by inverting onto a wire cooling rack.
  • GLAZE: Whisk together the glaze ingredients. Add more maple syrup (or milk), 1 teaspoon at a time, if the glaze is too thick. Drizzle just-barely-warm bread with glaze. Let set and then cut into the bread with a sharp serrated knife. Enjoy!

Video

Nutrition Facts

Calories: 424kcal | Carbohydrates: 68g | Protein: 6g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 47mg | Potassium: 141mg | Fiber: 2g | Sugar: 33g | Vitamin A: 3374IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 3mg

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Roasted Sweet Potato Salad

Hearty and nutritious Roasted Sweet Potato Salad highlights mixed greens with roasted sweet potato, seasoned wild rice, dried sweetened cranberries, sliced almonds, creamy avocado, crisp apples, and salty feta cheese with a lemon balsamic dressing. Plus, I’m sharing some shortcuts to prepare this salad even quicker, tips to make it ahead of time and how to meal prep with this salad.

This salad is a holiday classic that pairs perfectly with other side dishes such as mashed potatoesroasted vegetables, roasted Brussels sprouts, and/or a sweet potato casserole!

 

Overhead view of Roasted Sweet Potato Salad.

Roasted Sweet Potato Salad

The minute fall hits, we make Roasted Sweet Potato Salad an embarrassing number of times. I’m typically craving a bit more veggies with all the fall baking that goes on around these parts. The minute September hits, I can’t resist making a few batches of this Pumpkin Coffee Cake or this Pumpkin Bread and when it comes to these Pumpkin Cheesecake Bars, let’s just say I could polish off the pan single-handedly if my kids let me!

So more veggies in the form of this salad, it is! And I’m not complaining; I enjoy this salad every bit as much as the aforementioned desserts. It’s loaded with a variety of textures — from the tender seasoned wild rice to the crisp apples to the creamy avocado to the perfectly caramelized sweet potatoes. And topping everything off is one of my all-time favorite dressings — a bright and crisp balsamic blend.

This particular dressing has a hint of lemon that is a wonderful complement to every component of this salad.

Process shots: dice sweet potatoes and toss with olive oil, salt and pepper; bake on a sheet pan and then add to the salad.

Roasted Sweet Potato tips

  • Use a large sheet pan. The more space the chopped sweet potatoes have (and the less crowded they are) the better they roast. When the potatoes are overlapping on a sheet pan, they end up steaming instead of roasting. I recommend using this 15×21 inch sheet pan to make sure the potatoes have plenty of space. They’ll also roast quicker with more room on the pan!
  • Toss every 10-15 minutes. Stirring while cooking ensures an even bake and caramelization. When tossing them, it’s easy to pay attention to the color and tenderness of the sweet potatoes and see when they’re done.
  • Season to taste. Because there are so many other flavors in this roasted sweet potato salad, we keep the seasoning very simple on the potatoes. Salt and pepper are all you need, but make sure to taste the potatoes to be sure they aren’t under-seasoned before adding them to the salad.

Let’s talk wild rice

While I don’t use too many boxed ingredients for meals, I’ll admit I do enjoy packaged wild rice. It’s convenient, tasty, and fast to make (particularly when making Roasted Sweet Potato Salad, since it has quite a few components). I use one package of wild rice for this recipe, or if I’ve got extra time, I prep the wild rice from scratch. Here’s my go-to from-scratch recipe:

Ingredients

  • 2/3 cup (116g) wild rice*
  • 1 tablespoon butter or olive oil
  • 1 and 2/3 cups (359g) chicken broth or stock
  • 1/2 teaspoon EACH: fine sea salt and dried parsley
  • 1/4 teaspoon EACH: cracked pepper, oregano, thyme, garlic powder, onion powder
  • 1 teaspoon white sugar

Instructions

  1. In a fine-mesh sieve, rinse the wild rice thoroughly.
  2. Combine all of the ingredients in a pot. Bring to a boil, and then reduce the heat to a low simmer (a few notches above lowest temperature).
  3. Cover the pot, simmer for about 45 minutes and then check. If tender, stop cooking; if not, cook for another 10-15 minutes or until it is ready. Add additional broth as needed (if the liquid has evaporated but rice is not yet tender).
  4. When the rice is cooked, let it stand and steam for 5-10 minutes off heat (still covered with a lid); drain off any additional liquid and fluff it with a fork. 

*Alternatively, you could use 1/3 cup wild rice and 1/3 cup parboiled long white rice. It has to be the parboiled long white rice to cook evenly with the wild rice (Most packaged wild rice products contain a white/wild rice blend, due to the density of the wild rice alone).

QUICK TIP

Wild rice can be tricky sometimes since cooking time varies by the brand; keep an eye on it as it cooks.

Process shots: combine wild rice, herbs, broth and butter; cook and fluff; make dressing by blending all ingredients; combine salad ingredients on a large platter; drizzle dressing over all.

Roasted Sweet Potato Salad shortcut tips

After making this salad so often, I’ve come up with a few shortcuts (for when I’m lazy or don’t have enough time) to get this salad on the table quick! Some of these tips leave you with slightly less flavor, but it’s not all that noticeable for a quick lunch.

  • Microwave the sweet potato instead of roasting. I know, nothing can compare to good roasted sweet potatoes, but this tip saves a lot of time! Thoroughly wash and then pierce some holes with a fork, throughout the potato. Place pierced potato(es) on a plate in the microwave and cook for about 7-8 minutes (for a large sweet potato) or until it’s completely tender. Let it cool for 1-2 minutes and then cut in half and pull the skins off (they should easily slip right off).  Chop and it’s ready to go.
  • Use a box mix for the wild rice. I talk about this more in the section above, but essentially the boxed wild rice will be ready in about 15-20 minutes, and in that time, the (microwaved) sweet potato will also be ready to go and the other elements of the salad can be prepped as well.
  • Prep dressing ahead of time. While not really a short-cut tip per se, it can feel like one! This lemon-balsamic dressing goes well with many things, so make up a batch (or two) at the beginning of the week and it will make prep on this roasted sweet potato salad go that much quicker. Plus, you can use any leftovers on other salads or drizzle on roasted vegetables throughout the week. Win-win!

Overhead views of Roasted Sweet Potato Salad, showing the sliced avocados, wild rice and apples and of course, the roasted sweet potatoes.

Make-ahead tips

Roasted Sweet Potato Salad is one of my favorite meal prep recipes; I prep it ahead of time and enjoy it throughout the week. Prep in Mason jars or separate meal prep containers and then quickly assemble before eating.

Here’s how I separate the ingredients:

  1. Prep the wild rice and the roasted sweet potatoes at the same time. Allow both to cool and then toss together. Place the potato/ rice mixture in one meal prep or plastic container.
  2. Prep the dressing. Give it a quick whiz in the blender and then store it all together in a Mason jar to dress individual salads throughout the week or separate it into individual dressing containers to take on the go with everything else.
  3. Add cranberries, almonds, and cheese to small individual containers or bags. Divide out the cranberries, almonds, and cheese for however many salads you’ll want throughout the week. Add these to individual bags or containers so they’re ready to grab on the go. 
  4. Lettuce, apple, and avocado. These last three ingredients are tricky to prepare ahead of time. For the lettuce, I usually buy a large plastic container of mixed greens. I leave it in the fridge and take out handfuls when ready to prep the salad or add it to a container if taking it on the go. The apple and avocado can’t be prepared too far in advance as they will brown and lose texture. I recommend chopping/dicing the avocado or apple right before eating the salad or the morning of. Both will generally stay well for several hours when drizzled with lemon juice.

If you aren’t planning to meal prep this salad but would like to make it ahead for an event like Thanksgiving, the above tips apply. Separate the ingredients into four containers (one each for wild rice and sweet potatoes; the cranberries, almonds, and cheese; the lettuce; and for the dressing. Chop/thinly slice avocado and apple right before serving. Combine and toss everything together right before serving. 

QUICK TIP

If the dressing separates or forms clumps, don’t be alarmed. It’s just the olive oil solidifying, which it does at cold temps. Take the vinaigrette out of the fridge about 20-30 minutes or so before you need it and bring it back up to temperature. Then shake it up to remix.

Roasted Sweet Potato Salad leftovers

Once dressed, this Roasted Sweet Potato Salad doesn’t store very well. The dressing makes the lettuce soggy and the apples and avocado begin to brown and change texture. But it’s a small price to pay for all of this deliciousness!

I’d recommend only dressing what you will enjoy the same day. See tips in the section above for storing the dressing and salad components separately, and try to only cut apples and avocados that will be consumed immediately after making.

Overhead view of the completed Roasted Sweet Potato Salad.

More delicious Thanksgiving recipes

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Roasted Sweet Potato Salad

5 from 12 votes
Hearty and nutritious Roasted Sweet Potato Salad features mixed greens with roasted sweet potato, seasoned wild rice, dried sweetened cranberries, sliced almonds, creamy avocado, crisp apples, and salty feta cheese with a lemon-balsamic dressing. Plus, I'm sharing some shortcuts to prepare this salad even quicker, tips to make it ahead of time, and how to meal prep with this salad.
Print Recipe

Roasted Sweet Potato Salad

5 from 12 votes
Hearty and nutritious Roasted Sweet Potato Salad features mixed greens with roasted sweet potato, seasoned wild rice, dried sweetened cranberries, sliced almonds, creamy avocado, crisp apples, and salty feta cheese with a lemon-balsamic dressing. Plus, I'm sharing some shortcuts to prepare this salad even quicker, tips to make it ahead of time, and how to meal prep with this salad.
Course Salad, Vegetarian
Cuisine American
Keyword roasted sweet potato salad
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 6 -8 as large sides
Calories 625kcal

Ingredients

  • 3 cups (438g) chopped sweet potatoes cut into 1/2-inch thick pieces
  • 1 tablespoon olive oil
  • Fine sea salt and cracked pepper
  • 1 package (6 oz; 170g) Long Grain and Wild Rice Mix (like Uncle Ben's)(See Note 1)
  • 2 large apples (we love Honeycrisp best) chopped or thinly sliced
  • 1-2 ripe avocados chopped or thinly sliced
  • 2 teaspoons lemon juice
  • 1/2 cup (66g) dried sweetened cranberries
  • 1/2 cup (48g) sliced roasted almonds
  • 9 cups (8 oz; 231g) mixed greens lettuce (I use a 50/50 blend spinach & spring mix leaves)
  • Optional: crumbled goat cheese or feta cheese (add to personal preference)

Lemon Balsamic Dressing

  • 2 and 1/2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon onion powder
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced garlic
  • 1/2 cup (108g) olive oil

Instructions

  • PREP: Preheat the oven to 425 degrees F. Peel and chop the sweet potato into 1/2-inch chunks and add to a large sheet pan.
  • SWEET POTATOES: Drizzle chopped potatoes with 1 tablespoon olive oil plus some salt and pepper (I add 1/2 teaspoon salt, 1/4 teaspoon pepper). Use your hands to toss and coat in oil and seasonings; then press in an even layer (the more room to roast, the better!). Bake for 10 minutes, flip and return to the oven for another 10 minutes. Flip once more and bake for 5-10 additional minutes or until the pieces are crisp-tender and roasted through. Set aside to cool to room temperature.
  • WILD RICE: Meanwhile, prepare the wild rice (either according to the package directions or see Note 1.) Once rice is tender, refrigerate about 10 minutes to cool down a bit so it doesn't wilt the lettuce.
  • DRESSING: Combine all of the ingredients in a small blender or food processor. Season to taste with salt and pepper (I add 1/4 teaspoon salt and 1/8 teaspoon pepper). Pulse until combined and emulsified; taste, adjust to personal preference, and then pour into a dressing bottle or Mason jar and place in the fridge.
  • APPLE AND AVOCADO: Chop or thinly slice the apple and avocado(s). Drizzle 2 teaspoons lemon juice over all the pieces.
  • ASSEMBLY: Add lettuce to a large bowl. Top with room-temperature potatoes and cooled wild rice. Add cranberries, almonds, and optional feta or goat cheese. Add the apples and avocado.
  • STORAGE: I recommend only dressing what you will enjoy the same day. (Once dressed, the salad doesn't store well.) See tips in the post for storing the dressing and salad components separately.
  • DRESSING: Drizzle dressing over salad to personal preference. Gently toss salad with dressing and enjoy. You will likely not use all the dressing. Use leftovers on other salads or roasted vegetables; dressing stays good for 5-7 days in an airtight container in the fridge.

Recipe Notes

Note 1: Here's how to make homemade wild rice:

Ingredients

  • 2/3 cup (116g) wild rice
  • 1 tablespoon butter (or olive oil)
  • 1 and 2/3 cups (359g) chicken broth or stock
  • 1/2 teaspoon EACH: fine sea salt and dried parsley
  • 1/4 teaspoon EACH: cracked pepper, oregano, thyme, garlic powder, onion powder
  • 1 teaspoon white sugar

Instructions

  1. In a fine-mesh sieve, thoroughly rinse the wild rice.
  2. Combine all of the ingredients in a pot. Bring to a boil and then reduce the heat to a low simmer (a few notches above lowest temperature).
  3. Cover the pot, simmer for about 45 minutes, and then check. If tender, stop cooking; if not, cook for another 10-15 minutes or until it is tender. Add additional broth as needed (if the liquid has all evaporated but rice is not yet tender).
  4. When the rice is cooked through, let it stand and steam for 5-10 minutes off heat (still covered with lid) and then drain off any additional liquid and fluff it with a fork.  (Wild rice can be tricky sometimes, since cooking time varies by the brand, so you’ll want to keep an eye on it as it does cook.)

Nutrition Facts

Calories: 625kcal | Carbohydrates: 70g | Protein: 10g | Fat: 38g | Saturated Fat: 5g | Sodium: 135mg | Potassium: 1303mg | Fiber: 15g | Sugar: 35g | Vitamin A: 18653IU | Vitamin C: 23mg | Calcium: 164mg | Iron: 3mg

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Chicken Pot Pie Soup

This savory, thick and hearty Chicken Pot Pie Soup combines all your favorite elements from a chicken pot pie — succulent shredded chicken, tender assorted veggies, and a flaky puff-pastry topping.

We can never get enough of this chicken pot pie, so why not convert it into an equally delicious soup?! Pair this creamy soup with a crisp, crunchy side like this Brussels sprout salad.

 

Overhead image of Chicken Pot Pie Soup in a bowl.

Chicken Pot Pie Soup

There are few meals as comforting as a good chicken pot pie, and this soup is right on a par with it. It’s thick, creamy, hearty and loaded with all the good ingredients you’d find in a classic chicken pot pie.

This soup combines shredded rotisserie chicken, celery, carrots, onion, garlic, sweet peas, corn, and a fragrant seasoning blend. And to really channel the best parts of a chicken pot pie into this soup, we top the bowls with a puff pastry.

The puff pastry takes this chicken pot pie soup over the top — it adds a great contrasting texture and a buttery, delicious flavor. We love dipping the puff pastry squares into the soup.

Process shots-- images of the veggies being sautéed; the seasonings being added; and then potatoes being added and cooked.

How to make Chicken Pot Pie Soup from scratch

This pot pie soup is made in 2 pots — one pot for the simmering veggies and one for the cream mixture that is added into the soup. While there’s a good amount of up-front veggie chopping, making the soup is fairly quick and simple.

  • Sauté veggies. We lay the foundation of flavor by sautéing the onion, carrot, and celery over medium-low heat until very tender. Next comes the garlic and finally the potatoes. 
  • Make cream mixture. While the soup is simmering and the potatoes are getting tender, it’s the perfect time to make the cream mixture. This whips together quickly — we start with butter and flour and then gradually add in milk and heavy cream.
  • Finish it up. Once the veggies are tender and the cream mixture is finished, combine the two. Add in the final ingredients — chicken, corn, peas, and cheese. Garnish soup bowls with fresh herbs and a straight-from-the-oven puff pastry (more on this below). Delish!

Process shots-- images of the cream sauce being made and added to the soup.

Puff Pastry Squares

The puff pastry I recommend in this recipe can be found in the freezer section of your grocery store. It’s a little tricky to find sometimes, so use a store app if your grocery store has one. I like Pepperidge Farm® puff pastry dough sheets (click to see a visual; not sponsored).

That exact package comes with two sheets of puff pastry. Each sheet is perforated to have three sections and for this soup, we cut each section into 3 pieces for a total of 9 puff pastries per sheet (18 total).

Before baking the puff pastry squares, each pastry gets a quick brush with an egg wash. This promotes browning and additional flavor. Top each bowl of soup with a baked pastry square or serve them on the side. My recommendation? Bake more than you think — people can’t get enough of these with this soup!

QUICK TIP

If you’d rather only use part of the puff pastry squares for this soup, save the leftovers to make toaster strudels or apple turnovers!

Process shots-- images of the frozen peas and corn, chicken, and cheese being added to the pot; puff pastry squares being prepped to cook; and then the soup being served.

How to thicken Chicken Pot Pie Soup

First of all, there is a lower overall ratio of liquid to filling. This reduced amount of overall liquid with still plenty of veggies and chicken ensures a thicker soup.

Next, we add a cream mixture to the soup. While the potatoes and veggies are simmering and getting tender, we use a different pot to whip up a quick roux. Roux is flour and fat cooked together and is used to thicken this soup and give it body. Whole milk and then heavy cream get added to the roux and simmered until thickened. This mixture is added into the chicken pot pie soup and thickens it immensely. 

Finally, we add two cups of shredded Cheddar cheese. The cheese also thickens up this chicken pot pie soup nicely.

QUICK TIP

To ensure a thick Chicken Pot Pie Soup, be sure to use whole milk and heavy cream. Using lower-fat products will result in a thinner soup.

Time-saving tips

  • Try freshly made mirepoix (a combination of finely chopped onions, celery and carrots) in the produce section of the grocery store. You can even find it in the frozen vegetable section of the store; this is a huge time saver! We want about 3 cups total mirepoix for Chicken Pot Pie Soup. Using a garlic press or pre-minced garlic is another time saver.
  • Use room-temperature milk. If the milk isn’t straight from the fridge, it will heat much quicker in this soup. Before starting this soup, I measure the milk and then set it aside to come to room temperature.
  • Rotisserie chicken. To save time on preparing the rotisserie chicken, you can purchase rotisserie chicken meat already pulled from the bones and shredded. Use any leftover rotisserie chicken in other quick and easy recipes like this BBQ Chicken Sandwich Recipe or these Chicken Shawarma Wraps.

Up-close overhead image of Chicken Pot Pie Soup, about the be eaten.

Chicken Pot Pie Soup Notes

  • Make sure to dice the potatoes into small pieces (1/2-inch) so they can cook through in the 10-15 minutes indicated in the recipe. Larger potato chunks will need to simmer a lot longer and may ultimately require more chicken stock.
  • Cut veggies about the same size for even cooking; if some pieces are a lot larger than others you’ll have some mushy and some crisp veggies in the soup.
  • Use high-quality stock or broth. The better the stock, the richer the soup will taste. We love Swanson’s Chicken Stock® best (not sponsored).
  • I recommend freshly grated cheese; pre-grated cheese has a cellulose coating that results in a greasier/clumpier soup more prone to graininess. It also does not re-heat as nicely.
  • We love Chicken Pot Pie Soup thick, but feel free to increase the broth or milk in this recipe to make it a bit thinner. 
  • Add some fresh herbs. This soup is rich and hearty, so it benefits from fresh herbs to cut through the richness. We love flat-leaf Italian parsley and/or fresh thyme best.

Overhead image of two bowls of Chicken Pot Pie Soup with the fresh puff pastry scattered around the bowl.

Chicken Pot Pie Soup Storage Notes

  • I don’t recommend freezing this soup, because of the dairy in it. The milk solids will separate as the soup thaws, resulting in a grainy texture with a lot of separation. 
  • To reheat leftovers. Add leftover soup to a pot and slowly increase the heat while stirring frequently. Don’t boil the soup or reheat it at a high temperature; this will likely cause the ingredients to separate.
  • Store the puff pastries separately in an airtight container or bag at room temperature. Note that they soften as they’re stored.

More comforting soup recipes

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Chicken Pot Pie Soup

0 from 0 votes
This savory, thick, and hearty Chicken Pot Pie Soup combines all your favorite elements from a chicken pot pie -- succulent shredded chicken, tender assorted veggies, and a flaky puff pastry topping.
Print Recipe

Chicken Pot Pie Soup

0 from 0 votes
This savory, thick, and hearty Chicken Pot Pie Soup combines all your favorite elements from a chicken pot pie -- succulent shredded chicken, tender assorted veggies, and a flaky puff pastry topping.
Course Dinner, Main Course, Soup
Cuisine American
Keyword chicken pot pie soup
Prep Time 35 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings 6 -8 servings
Calories 1344kcal
Cost $7.13

Ingredients

Chicken Pot Pie Soup

  • 1 tablespoon EACH: unsalted butter and olive oil
  • 1 small yellow onion diced (1 cup; 138g)
  • 3 stalks celery diced (1 cup; 110g)
  • 2-4 large carrots diced (1 cup; 127g)
  • 2 teaspoons minced garlic (3 cloves)
  • 2 cups diced Yukon gold potatoes (11 oz; 312g)
  • 1 teaspoon EACH: dried thyme, dried parsley
  • 1/4 teaspoon celery seed optional
  • 2 teaspoons chicken bouillon powder
  • 2 bay leaves
  • Fine sea salt and freshly cracked pepper
  • 3 cups (722g) chicken stock/broth
  • 1/3 cup (58g) unsalted butter
  • 1/3 cup (45g) white all-purpose flour
  • 2 cups (498g) whole milk
  • 1/2 cup (108g) heavy cream
  • 2 and 1/2 cups (260g) shredded/chopped rotisserie chicken
  • 1 cup EACH (140g): frozen peas, frozen corn
  • 2 cups (186g) freshly grated sharp Cheddar cheese

Optional Toppings

  • 3 tablespoons minced Italian parsley
  • 1 package puff pastry (See Note 1)
  • 1 large egg

Instructions

  • PUFF PASTRY TOPPERS: Follow package directions to thaw the puff pastry and to preheat the oven. Cut puff pastry into squares (I cut each puff pastry sheet 3 times vertically and 3 times horizontally to get 9 squares). Place pastry squares on a lined sheet pan. In a small bowl add the egg and whisk until smooth with a fork. Brush each puff pastry square with egg wash. Bake as directed on the package (we baked 400 degrees F for 12-14 minutes).
  • VEGGIE PREP: Wash the potatoes and peel if desired (we leave peels on) and cut into small cubes (1/2 inch in size). Finely dice the onion, celery and carrot. Mince the garlic.
  • VEGGIES: Add 1 tablespoon butter and 1 tablespoon oil to a large pot over medium heat. Add in the onion, celery, and carrot to the pot and sauté, stirring frequently, over medium heat, about 8-10 minutes. Add the garlic in the last 30 seconds.
  • SEASONINGS AND POTATOES: Add in the thyme, parsley, celery seed, chicken bouillon and salt and pepper to taste (I add 1/4 teaspoon of each). Toss to coat and cook for 1 minute. Add in the diced potatoes and toss to coat, cooking for one more minute.
  • SIMMER: Cover everything with chicken stock. Heat to boiling and then reduce the heat to medium-low and simmer for about 10-15 minutes or until potatoes are fork tender.
  • CREAM MIXTURE: Meanwhile, in another pot, melt the butter over medium heat. Gradually add in the flour and whisk until smooth. Cook for one minute over medium heat. Gradually, while whisking constantly, add in 2 cups of milk and whisk until thickened. Again, gradually, while whisking constantly, add in the remaining 1/2 cup heavy cream and stir until thickened. Season cream mixture to taste with salt and pepper (I add another 1/4 teaspoon of each, but add to your preference!)
  • FINISH THE SOUP: Carefully pour the cream mixture into the vegetable and broth. Stir until thickened, about 5 minutes. Reduce the heat to low and stir in the shredded chicken, frozen peas, and frozen corn to heat through, 1-2 minutes. Reduce the heat to low and stir in the cheese to melt. Remove from heat, taste and adjust seasonings, stir through the freshly chopped parsley, and serve bowls with puff pastry toppers. Enjoy!

Video

Recipe Notes

Note 1: The puff pastry I recommend in this recipe can be found in the freezer section of your grocery store. It’s a little tricky to find sometimes, so use a store app if your grocery store has one. I like Pepperidge Farm puff pastry dough sheets. That exact package comes with 2 sheets of puff pastry so if you bake them all up you'll end up with 18 total puff pastry toppers.

Nutrition Facts

Serving: 1serving | Calories: 1344kcal | Carbohydrates: 79g | Protein: 60g | Fat: 88g | Saturated Fat: 41g | Cholesterol: 256mg | Sodium: 1436mg | Potassium: 1102mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5193IU | Vitamin C: 29mg | Calcium: 730mg | Iron: 6mg

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Pumpkin Cinnamon Roll Cookies

Thick and chewy, spiced Pumpkin Cinnamon Roll Cookies start with a sweet pumpkin cookie that is topped with a creamy pumpkin-spice frosting.

Try some of our other favorite pumpkin treats — these pumpkin whoopie pies, this pumpkin cheesecake ball, or these pumpkin scones.

 

Image of Pumpkin Cinnamon Roll Cookies stacked on top of each other.

Pumpkin Cinnamon Roll Cookies

My sister recently had a small, intimate wedding celebration and she wanted me to make some cookies for it. She said my Cinnamon Roll Cookies were her absolute favorite, but she wanted them to have a fall twist to go along with her theme. 

Enter: Pumpkin Cinnamon Roll Cookies! These bakery-style cookies are filled with pumpkin and fall-inspired warming spices. Roll them in a mixture of pumpkin pie spice and cinnamon-sugar, then top with a sweet cream cheese frosting for a sure-fire winner of a cookie!

They’re soft, chewy, dense and spiced to perfection. To say we’re obsessed is an understatement!

Process shots-- images of the wet ingredients being mixed together; the dry ingredients being added on top.

The cookie base ingredients

  • Butter: Use unsalted butter to ensure you perfectly control the amount of salt (If you use salted, omit the extra salt addition).
  • White sugar
  • Brown sugar: We love the slightly deeper and rich molasses flavor that dark brown sugar contributes to these cookies, even though light brown sugar will work as well. Because dark brown sugar has a higher molasses content, the cookies end up with a more intense molasses flavor; that complements the pumpkin and spices nicely.
  • Pure canned pumpkin: See more on this ingredient below!
  • Pure vanilla extract: Vanilla adds a wonderful background flavor.
  • White all-purpose flour: Make sure to spoon and level this measurement so you’re getting the right amount of flour; there’s more on this in the baking tips.
  • Cornstarch: The cornstarch contributes to the softness of these Pumpkin Cinnamon Roll Cookies.
  • Salt: Salt works its magic to intensify all the flavors and balances sweetness
  • Baking soda
  • Spices: We add cinnamon, nutmeg, ground cloves, ground allspice, and pumpkin pie spice to these cookies. Feel free to slightly reduce quantities for a less-spiced cookie or increase quantities for a more powerful cookie.

QUICK TIP

Pumpkin pie spice is a delicious combination of warming spices. You can find it among other spices in the grocery store, or you can make your own!

No Eggs?

Yes, that’s right! There are no eggs in these cookies. The pumpkin actually replaces the need for eggs in this recipe.

Process shots-- images of the dough balls being rolled into cinnamon sugar.

Let’s chat about pumpkin

  • Use a good solid-packed pumpkin. I highly recommend Libby’s® pumpkin (not sponsored) for these Pumpkin Cinnamon Roll Cookies; I’ve always had the most success with their canned pumpkin — it’s thick, not watery and has a great pumpkin flavor.
  • Avoid pumpkin pie filling. Pumpkin pie filling has added spices and sugar and will make these cookies too sweet and way too spicy. These cookies have been tested with plain canned pumpkin.
  • Measure carefully. Too much pumpkin and these cookies turn overly cake-like. Level the measuring cups/spoons with the pumpkin to avoid excess pumpkin in these cookies. If the pumpkin is overly wet or watery, dab it first with cheesecloth or paper towels.

Process shots of the cream cheese frosting being mixed together to top these Pumpkin Cinnamon Roll Cookies.

Pumpkin Cinnamon Roll Cookie frosting tips

  • Set out your butter and cream cheese about an hour before you begin, so they reach room temperature. If these ingredients are too cold, they won’t combine very smoothly, and there will be unpleasant cream cheese chunks in the frosting. Here are some tips for how to bring your cream cheese and butter to room temperature quickly.
  • Slowly add in the powdered sugar. Depending on your personal taste preferences and how firm you want the frosting, add more or less powdered sugar (see quick tip below).
  • Let cookies cool fully. Warm cookies = melted frosting, so before frosting, make sure the cookies are completely cool. 
  • Pipe the frosting on top. To make these cookies look more cinnamon roll-esque, I like to pipe the frosting in a swirl pattern. Using either a plastic bag or a piping bag, cut off the very tip. Then, holding the cookie in one hand and the frosting bag in the other, swirl the frosting from the inside of the cookie outwards. You can easily cover any piping “blemishes” with the spiced sugar topping.

QUICK TIP

More powdered sugar will make the frosting sweeter and firmer; less powdered sugar will leave the frosting a bit tangier and softer.

Process shots-- images of the frosting being piped on top of the cookie and the spiced sugar mixture being added on top.

Pumpkin Cinnamon Roll Cookie baking tips

  • Measure the flour correctly. If you press a measuring cup into a bag of flour and scoop, you will pack in way too much flour– which results in a cakey cookie with less flavor. Avoid this by properly measuring the flour: spoon the flour into the measuring cup until it is overfilled, and then use the back of a table knife to level the measuring cup at the top. (Video visual here).
  • Roll tall cookie dough balls. Instead of rolling a perfect ball, I’ve found that rolling the dough so it’s taller and skinnier yields that perfectly thick and chewy center and the crisp edges. By using this technique, the bottom of the cookie ball bakes first, which will push out and become the crisp edge. The top of that tall cookie dough ball then becomes the thick and chewy center, creating the perfect texture every time! 
  • Keep the dough balls as cold as possible. Chill the dough balls after rolling to be sure the dough is very cold (not warm from being rolled in your hands) going into the oven. The colder the dough balls, the better these cookies bake!
  • Bake at 325 degrees F (162°C) and use a pan liner. Most of my cookie recipes bake at 350 degrees F (176°C), but these cookies are best at 325 (162°C). The temperature is an easy thing to miss, and it makes a big difference for the softness of these cookies. To keep the bottoms from over-browning, I recommend a good baking mat, and parchment paper also works.

Image of Pumpkin Cinnamon Roll Cookies stacked on top of each other.

QUICK TIP

You’ll likely have leftover pumpkin pie spice and cinnamon-sugar mixture. I find it easier to roll dough and top cookies when I have more of this mixture to work with, so I like to mix up more of the spice blend that the recipe actually requires. Store the leftovers in a spice cabinet for months and use as a fun fruit topping, to dredge waffles in (churro waffles — yum!), etc.

Use leftover pumpkin in one of these recipes

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Pumpkin Cinnamon Roll Cookies

5 from 2 votes
Thick and chewy, spiced Pumpkin Cinnamon Roll Cookies start with a sweet pumpkin cookie that is topped with a creamy pumpkin-spice frosting.
Print Recipe

Pumpkin Cinnamon Roll Cookies

5 from 2 votes
Thick and chewy, spiced Pumpkin Cinnamon Roll Cookies start with a sweet pumpkin cookie that is topped with a creamy pumpkin-spice frosting.
Course Dessert, Snack
Cuisine American
Keyword pumpkin cinnamon roll cookies
Prep Time 35 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 47 minutes
Servings 20 cookies
Calories 300kcal
Cost $4.12

Ingredients

Cookie Base

  • 16 tablespoons (1 cup; 227g) unsalted butter, melted
  • 2/3 cup (140g) white sugar
  • 2/3 cup (93g) light brown sugar, packed
  • 6 tablespoons (80g) solid-pack pumpkin (I recommend Libby's)
  • 1/2 tablespoon pure vanilla extract
  • 2 and 3/4 cups (331g) all-purpose white flour (See Note 1)
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon EACH: nutmeg, ground cloves
  • 1/2 teaspoon allspice
  • 1 and 1/2 teaspoons pumpkin pie spice

Cinnamon Sugar Coating

  • 1/3 cup (67g) white sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon

Frosting

  • 4 ounces (115g) full-fat cream cheese at room temperature
  • 4 tablespoons (56g) unsalted butter at room temperature
  • 1/2 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1/8 teaspoon fine sea salt
  • 2 cups (242g) powdered sugar

Instructions

  • WET INGREDIENTS: Place the melted butter in a large bowl and allow it to fully cool to room temperature. This is very important or the cookies will end up greasy and spread. Once the butter is cooled to room temperature, add in the white and brown sugars. Whisk briskly until combined and smooth. Add in the pumpkin and the vanilla extract. Whisk again until combined.
  • DRY INGREDIENTS: In another bowl, stir together the flour (See Note 1), cornstarch, salt, baking soda, cinnamon, nutmeg, cloves, allspice, and pumpkin pie spice. Stir to combine.
  • COMBINE: Add all of the dry ingredients into the wet ingredients and mix until JUST combined. Do not over mix the dough.
  • FORM COOKIE BALLS: Roll tall cylindrical balls of dough that are 2 tablespoons in size. If you have a kitchen scale, the balls of dough should be about 45 grams. In a small bowl, stir together the cinnamon-sugar coating -- the white sugar, pumpkin pie spice, and cinnamon. Roll the balls of dough to coat them in the cinnamon-sugar mixture.
  • CHILL: Cover cookie balls with plastic wrap and place in the fridge for 1 hour. When cookie dough balls have almost finished chilling, preheat the oven to 325 degrees F.
  • BAKE: Place dough balls on a parchment or Silpat-lined sheet pan with plenty of space (I only add 6 cookie balls at a time) and bake for 10-14 minutes. Watch carefully, being sure to not over-bake. We like our cookies slightly under-baked best!
  • COOL: Remove from the oven and, working quickly, immediately press the edges of each cookie slightly inwards with the back of a spoon. Let stand on the cookie sheet for 5 minutes before removing to a cooling rack.
  • FROSTING: Meanwhile, prepare the frosting by beating the room-temperature butter and cream cheese until completely smooth. Mix in the pumpkin pie spice, vanilla, and salt. Add in the powdered sugar and then beat until the frosting is smooth. It will seem like you need more liquid, but just keep beating; it will come together!
  • DECORATE: Transfer the frosting to a plastic bag or piping bag and cut off the tip. Frost each cooled cookie by piping the frosting in a swirl on top. Sprinkle the tops of the cookies with leftover cinnamon-sugar mixture.

Video

Recipe Notes

Note 1: If you press a measuring cup into a bag of flour, you will pack in way too much flour; instead, use a spoon to scoop it into a measuring cup and then level the top with the back of a table knife.
STORAGE: Because of the cream cheese frosting, these cookies don't store or freeze well once they're frosted. If you're going to have extra cookies that won't be enjoyed the same day, I recommend storing the frosting and cookies separately and frosting right before serving. The frosting needs to be stored in an airtight container in the fridge, while the cookies do best when stored in an airtight container at room temperature. Allow the frosting to soften/come to room temperature for about 30 minutes before frosting the cookies; it's very stiff right out of the fridge.
FREEZING: While the cream cheese frosting doesn't freeze and thaw as nicely, the unbaked cookie dough freezes beautifully. So, instead of freezing already-baked cookies, freeze the dough! Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls into an airtight container or bag and freeze for up to 3 months. You can bake the cookies straight from the freezer. There is no need to thaw, but you may need to add an extra minute or two onto the baking time. Bake until the edges are lightly browned and the center is still soft.

Nutrition Facts

Serving: 1cookie | Calories: 300kcal | Carbohydrates: 43g | Protein: 2.3g | Fat: 13.6g | Cholesterol: 36.3mg | Sodium: 22.2mg | Fiber: 0.5g | Sugar: 29.5g

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Mummy Bark

Only four ingredients in this fun Mummy Bark! This Halloween treat starts with an Oreo® and milk chocolate base and is topped with white chocolate and edible candy eyes.

Can’t get enough Halloween treats? Us either! Try these mummy cookiesghost cookies, or bat cookie pops.

 

Overhead image of Mummy Bark on a plate.

An easy Halloween treat!

It’s no secret: I love Halloween! My boys will tell you it’s their favorite holiday, too (“after Christmas of course” they’d say)! One of our favorite things to do is make easy Halloween treats– and Mummy Bark is one of the simplest! It takes a bit of patience as the chocolate hardens, but it’s well worth the wait.

It’s sweet, crunchy and has so many different notes of flavor, starting with the rich chocolate cookies and the two types of chocolate — milk chocolate and white chocolate. This treat reminds me of Hershey’s® Cookies and Cream candy bars with a bit more of a chocolate-y flavor.

Process shots-- images of the Oreos being crushed; chocolate being melted; chocolate and Oreos being combined and spread over a sheet pan.

How to make Mummy Bark

  • Crush chocolate sandwich cookies by putting them in a plastic bag, sealing the bag, and using a meat mallet(or rolling pin, or the handle of a chef’s knife) to coarsely break down the cookies. No need to remove the cream layer from the cookies first.
  • Melt milk chocolate chips until smooth and then stir in the cookies until well coated.
  • Spread the chocolate cookie bark on a lined sheet pan and place in the fridge to harden.
  • Melt white chocolate chips until smooth and melted. We separate the batch here; most of the melted white chocolate gets smoothed over the milk chocolate layer. The rest will get drizzled on top of the eyes.
  • Add edible eyes however and wherever you’d like. Get creative here!
  • Drizzle remaining white chocolate all over the bark similar to a mummy’s bandages. 
  • Let the bark harden, coarsely chop or break it, and enjoy!

Chocolate melting tips

  • Using high-quality chocolate chips for a better melt and a richer taste. My favorite is Ghirardelli® or Guittard® (not sponsored).
  • Microwave chocolate chips in sturdy, microwavesafe (glass) bowls instead of using plastic or melamine. 
  • To avoid burned chocolate chips, microwave the chips for 30 seconds at a time, and stir it for at least 20-25 seconds between each microwave burst. Remember the chocolate is still melting even after it has been removed from the microwave. 
  • White chocolate hardens very quickly so work fast when pressing the edible eyes into the bark. You may need to re-microwave the white chocolate that was set aside if it has hardened while the eyes were being added to the bark.

QUICK TIP

Be careful when melting chocolate. If a drop of water gets in it, it may seize–get hard and grainy. If it’s overheated, it may turn cloudy and sticky. Going slowly and gradually is the best way to prevent ruined chocolate!

Process shots-- images of the white chocolate being melted and being poured over the chocolate Oreo spread; adding candy eyes on top; drizzling more white chocolate to look like bandages.

Mummy Bark tips

  • Line the pan with parchment paper, wax paper or even foil in a pinch. This makes for easy and clean removal of the bark.
  • I recommend using a 9×13-inch sheet pan or baking pan for this bark; you want the base layer to be about 1/4th inch thick.
  • Adding the white chocolate re-melts the bottom chocolate layer a bit; if it’s spread too quickly, the two colors will blend and swirl together. To avoid this, spread the white chocolate slowly and patiently. If the two chocolates do begin to swirl together, switch to a new spoon to keep the colors separate.
  • Pipe the leftover white chocolate through a small bag for the best results. I like piping the melted white chocolate over the bark as opposed to spooning the chocolate over the bark. I find it creates a cleaner, sharper look.

Let’s talk edible eyes

Edible eye candies have become increasingly popular over the years. They can be found at craft/hobby stores, most larger chain grocery stores, and online!

I like getting edible eye candies in a variety of sizes for Mummy Bark. Here is the exact kit I use.

Up-close image of Mummy Bark.

More Halloween favorites

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Mummy Bark

4.25 from 4 votes
Only four ingredients in Mummy Bark! This Halloween treat starts with an Oreo & milk chocolate base and is topped with white chocolate and edible candy eyes.
Print Recipe

Mummy Bark

4.25 from 4 votes
Only four ingredients in Mummy Bark! This Halloween treat starts with an Oreo & milk chocolate base and is topped with white chocolate and edible candy eyes.
Course Dessert, Snack
Cuisine American
Keyword Mummy Bark
Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 85kcal
Cost $5.70

Equipment

  • Parchment paper
  • 9 x 13-inch sheet pan

Ingredients

  • 12 Oreo cookies or other chocolate sandwich cookies
  • 1 bag (11.5 oz; 326g) milk chocolate chips (or semi-sweet chocolate if you prefer less sweet)
  • 1 bag (11 oz; 312g) white chocolate chips divided
  • Assortment of candy/edible eyeballs (See Note 1)

Instructions

  • OREOS: Line a 9-x-13-inch baking sheet pan with parchment paper and set aside. Add the Oreos (no need to remove the cream filling) to a plastic bag, seal the bag and press out extra air. Use a rolling pin, meat mallet, or handle of a chef's knife to coarsely break the cookies into smaller chunks.
  • MILK CHOCOLATE: Melt milk chocolate chips in 30-second intervals, stirring between each burst for 15-20 seconds, until the chocolate is smooth and melted. Stir in the coarsely broken cookies until combined.
  • SPREAD CHOCOLATE: With a spatula, spread the chocolate and cookie mixture onto the prepared pan in an even 1/4-inch thick layer. Place in the fridge to harden.
  • WHITE CHOCOLATE: Melt the white chocolate chips in 30-second intervals, stirring between each microwave burst for 15-20 seconds, until the chocolate is smooth. Remove about 1/4 cup of the melted white chocolate and transfer to a small plastic bag and set aside. Gently spread the remaining melted white chocolate on top of the milk chocolate, using the back of a spoon. If the two chocolates begin swirling together, swap out for a new spoon to keep the colors separate. Immediately top the white chocolate with edible eyes (work quickly -- white chocolate hardens fast!)
  • WHITE CHOCOLATE DRIZZLE: Cut the tip off the plastic bag with the remaining white chocolate. Drizzle remaining white chocolate on top of the bark to resemble mummy bandages.
  • CHILL: Chill for 30 minutes or until firmly set up. Then coarsely chop or break into bark. Enjoy! If the chocolate is getting melty or soft, return to the fridge to firm up a bit.

Video

Recipe Notes

Note 1: Edible eye candies can be found at craft/hobby stores, most larger chain grocery stores, and online! I like getting a variety of sizes for Mummy Bark. Here is the exact kit I use.

Nutrition Facts

Serving: 8servings | Calories: 85kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 83mg | Potassium: 39mg | Fiber: 1g | Sugar: 7g | Calcium: 4mg | Iron: 2mg

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Great Halloween Treat - only 5 ingredients and NO baking required! Chocolate Brownie Batter Mummy Bark

Honey and Banana Sandwich

I’ve teamed up with Sara Lee® to bring you the most insanely tasty grilled cheese using Sara Lee® Artesano™ Brioche Bread. As always, all opinions are my own.

This Honey and Banana Grilled Cheese Sandwich is the BEST — honestly good enough to pass as a dessert! It all starts with rich buttered brioche bread that is covered in a creamy mascarpone cheese with thick banana slices, a drizzle of honey, and a sprinkle of cinnamon. The bread and bananas get caramelized as they’re grilled, which results in an explosion of flavor and the perfect sweetness.

Check out more easy grilled cheese recipes: grilled cheese Margherita sandwiches or these French dip grilled cheese.

 

Up close image of the honey and banana sandwich stacked on top of each other

Sweet grilled cheese sandwich 

I’m excited to be partnering up with Sara Lee Bread, the Official Bread of Grilled Cheese to celebrate! 🙂 And to bring you a grilled cheese sandwich that represents Utah — where I’m from and where I currently live.

In Utah we’re known for our honey, so I wanted to incorporate honey into the sandwich. And in my opinion, nothing pairs better with honey than bananas and cinnamon.

And then there is always a need for cheese in a grilled cheese sandwich. Mascarpone cheese makes this sandwich unbelievably creamy and sweet. If you’ve never tried mascarpone, fair, warning you might be hooked. I’d describe it as a sweet (less tangy) cream cheese. The flavor of mascarpone is milder and texture creamier than cream cheese thanks to the heavy cream in the mixture.

This honey banana sandwich is a bit unique, but you have to give it a try; you’re going to love it!

Overhead image of the brioche bread used in this recipe

ArtesanoBrioche Bread

The bananas, honey, cinnamon, and mascarpone cheese are sandwiched in between two unforgettable pieces of brioche bread.

The brioche bread makes the sandwiches mouth wateringly delicious. Sara Lee’s Brioche Bread has a rich flavor, soft texture, and offers big thick slices (a must for a good grilled cheese). The bread is made with real butter, sea salt, and a touch of milk. There’s also no artificial colors, flavors, or high fructose corn syrup; score!

Brioche bread is my favorite to use for sandwiches, and it’s even better when it’s grilled for a grilled cheese sandwich.

 

Process shots-- images of the mascarpone cheese being spread, bananas being added, and honey being drizzled over it all and then the sandwich being grilled

How to make a sweet grilled cheese sandwich

  1. Start by adding a thick layer of mascarpone cheese to one piece of bread. Mascarpone cheese can be pricey, but we don’t use that much in these sandwiches, so it’ll last you for quite a few. The mascarpone cheese is a highlight in these sandwiches so don’t skip it!
  2. Add thick slices of a ripe banana to the other slice of bread. Because the bread is so thick, you don’t want the filling to get lost; cut the bananas into 1/2 inch to 3/4th an inch thickness. Get a banana with golden yellow (not brown, not green) skin.
  3. Drizzle on the honey. Be as generous or as scarce here as you’d like.
  4. We like about a tablespoon of honey, but it does make for a relatively sweet sandwich. If you’re concerned about sweetness, add less honey or replace it with peanut butter or almond butter.
  5. Add a sprinkle of cinnamon. This spice is optional but adds another dimension of flavor. You could spice this sandwich up even more with an extra sprinkle of nutmeg. For a fun Fall/Winter twist, add a sprinkle of pumpkin pie spice or apple pie spice.
  6. Place the pieces of bread with the fillings together; add a good amount of butter to the outsides of the bread (where it will hit the skillet). I recommend using REAL butter in a tub for an easy application and smooth spread onto the sandwich.
  7. Add the grilled cheese to a large skillet or, even better, a griddle. Grill for 2-3 minutes, on medium high heat, or until browned to your liking on each side. The timing will vary depending on the pan/griddle you use, the actual heat of the oven or griddle, and how browned you like the bread.
  8. Slice the sandwich in half and enjoy immediately!

Image of the honey and banana sandwich cut in half showing the inside of both sides

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Honey and Banana Sandwich

0 from 0 votes
This honey and banana sandwich is the BEST -- honestly good enough to pass as a dessert! This sandwich starts with rich buttered brioche bread and is covered in a creamy mascarpone cheese with thick banana slices, a drizzle of honey, and a sprinkle of cinnamon. The bread and bananas get caramelized as they're grilled which results in an explosion of flavor and the perfect sweetness.
Print Recipe

Honey and Banana Sandwich

0 from 0 votes
This honey and banana sandwich is the BEST -- honestly good enough to pass as a dessert! This sandwich starts with rich buttered brioche bread and is covered in a creamy mascarpone cheese with thick banana slices, a drizzle of honey, and a sprinkle of cinnamon. The bread and bananas get caramelized as they're grilled which results in an explosion of flavor and the perfect sweetness.
Course Appetizer, Breakfast, Dessert
Cuisine American
Keyword honey and banana sandwich
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 sandwich
Calories 452kcal

Ingredients

  • 2 slices Sara Lee® Artesano™ Brioche Bread
  • 1 and 1/2 tablespoons mascarpone cheese
  • 1/2 of 1 large banana
  • 2 teaspoons honey
  • Sprinkle of cinnamon
  • 4 teaspoons unsalted butter

Instructions

  • ASSEMBLY: Lay out the pieces of bread. Spread mascarpone cheese on one side of one piece of bread. Cut bananas into thick (½ to 3/4th inch thick) slices and place on the other piece of bread. Drizzle honey all over the bananas -- add to taste we like about 2 teaspoons. Sprinkle cinnamon to taste right on top – about 1/8 to ¼ teaspoon depending on preference. Place the piece of bread with mascarpone cheese on top of the bread with bananas. Smooth butter on that top piece of bread (facing outwards).
  • COOK: Preheat a griddle or skillet to medium high heat. Add the sandwich, buttered side down to the skillet. Cook for 2-3 minutes or until lightly browned to desired doneness. While the sandwich is cooking spread butter on the side of bread facing you that hasn't been buttered yet. Using a large spatula, flip the sandwich and cook for another 2-3 minutes.
  • ENJOY: Remove from heat, slice in half, and enjoy

Nutrition Facts

Serving: 1sandwich | Calories: 452kcal | Carbohydrates: 64.7g | Protein: 9.7g | Fat: 18.2g | Cholesterol: 78mg | Sodium: 374.2mg | Fiber: 3.4g | Sugar: 21.2g

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Halloween Rice Krispie Treats

Eight adorable and simple Halloween Rice Krispie® Treats feature a mummy, ghost, black cat, spider, bat, zombie, witch, and a spiderweb-decorated treat.

We love all things Halloween! Be sure to check out our post of four easy Halloween cookies, this fun collection of Halloween donuts, or these three-ingredient Halloween treats!

 

Overhead image of Halloween Rice Krispie Treats.

Halloween Rice Krispie Treats

There are few things I love more than Halloween and I am so excited to be sharing these simple, fun, and festive treats with you all!

I shared these Pumpkin & Frankenstein Rice Krispie Treats a few years ago and they’ve been so popular, I knew a sequel was in order. So today I’m sharing eight different Halloween Rice Krispie Treats. Below are the full recipes as well as instructions on how to make Rice Krispie treats from scratch if you’d prefer those to the store-bought treats.

BTW, did you know that Rice Krispie Treats were invented by home economists at the Kellogg Company back in 1939? That’s the company that produces Rice Krispies cereal, and the treat was originally developed as a fundraiser for Campfire Girls. Through the years, the name Rice Krispie Treats has become a generic term for that cereal confection, but we want to acknowledge Kellogg’s original trademarked products. For this recipe, any type of crispy rice cereal will work.

I was able to find all the ingredients for these treats at my local grocery store, but I have linked Amazon-specific ingredients below. The links are as similar as possible to exactly what I used. Additionally, we like these best on popsicle/kraft sticks, but the stick is entirely optional.

QUICK TIP

Each Halloween Rice Krispie Treat “recipe” can be scaled up or down. Note that the amount of chocolate will vary on the size of treat and how much chocolate is coating the treat. I recommend having extra chocolate on hand just in case!

Images of the zombie, black cat, mummy and bat Halloween Rice Krispie Treats on a stick

Making Rice Krispie Treats from scratch

Click here for our absolute favorite Rice Krispie Treats recipe. Simply leave off the white chocolate and sprinkle topping and use the decorations outlined in the recipe below instead.

Or try one of these fun flavor variations as the Rice Krispie Treat base: Peanut butter Rice Krispie TreatsScotcheroos, Chocolate Rice Krispie Treats, or Fruity Pebble Rice Krispie Treats.

 

Process shots--images of making homemade Rice Krispie Treats

 

Halloween Rice Krispie Treats Tips

If you opt to make the Rice Krispie Treat base from scratch, here are my top tips for the best possible bars:

  • Keep the heat low: When marshmallows are exposed to high heat, they harden; that will make your bars rock hard. Keep the heat as low as possible and remove the marshmallows as soon as they’re melted. Remember to stir constantly as the marshmallows melt.
  • Use the freshest possible marshmallows: The fresher the marshmallows, the softer and more enjoyable the Rice Krispie Treats will be. When purchasing marshmallows, feel the bags to find the softest ones.
  • Avoid compressing: Don’t push the cereal-marshmallow mixture into the pan. Instead, place it in the pan and gently press down. The less compacted the bars are, the better they will taste and the easier they will be to eat.

Eight customized Halloween Rice Krispie Treats 

Zombie

Ingredients

How to

  1. Prepare the Krispie Treats (either make them or un-package). If desired, add a stick to the base of the treat.
  2.   Add the candy melts and coconut oil to a microwave-safe bowl and melt according to package directions.
  3. Spoon melted chocolate over the top of the Krispie Treat and then repeatedly tap the treat on the edge of the bowl to get the chocolate into an even and smooth layer. Transfer the chocolate-coated treat to a parchment paper-lined sheet pan.
  4. Working quickly (the chocolate solidifies fast!), press a chocolate chip, pointed side down, into each treat to form an eye. Use chocolate jimmies to create an “x” for the other eye.
  5. Place pink confetti sprinkles to create cheeks.

Inspired by Design. Eat. Repeat.

Black Cat

Ingredients

How to

  1. Prepare the Krispie Treats (either make them or un-package). If desired, add a stick to the base of the treat. Cut an upside-down triangle from the top of each treat.
  2. Add the chocolate and coconut oil to a microwave-safe bowl and melt in bursts of 15 seconds, stirring in between each burst for 10 seconds, until chocolate is melted and smooth. Don’t over-microwave or the chocolate will burn.
  3. Spoon melted chocolate over the top of the treat and then repeatedly tap the treat on the edge of the bowl to get the chocolate into an even and smooth layer. Transfer the chocolate-coated Krispie treat to a parchment paper-lined sheet pan.
  4. Press two edible eyes into the treat. 
  5. Place a heart sprinkle to create a nose directly below the edible eyes.
  6. Use white jimmies to create whiskers around the nose.

Inspired by Hungry Happenings

Mummy

Ingredients

How to

  1. Prepare the Krispie Treats (either make them or un-package). If desired, add a stick to the base of the treat. 
  2. Add the white chocolate and coconut oil to a microwave-safe bowl and melt in bursts of 15 seconds, stirring in between each burst for 10 seconds until chocolate is melted and smooth. Don’t over-microwave or the chocolate will burn.
  3. Spoon melted chocolate over the top of the treat and then repeatedly tap the treat on the edge of the bowl to get the white chocolate into an even and smooth layer. Transfer the chocolate-coated Krispie treat to a parchment paper-lined sheet pan. Repeat with the other treats until they’re all coated in white chocolate. 
  4. Transfer the remaining white chocolate (you may need to re-melt it for another 10-15 seconds in the microwave) to a small plastic bag. Cut the tip off the bag and pipe mummy “bandages” on the treat.
  5. Place 2 black sugar pearl sprinkles for eyes into each treat.

Bat

Ingredients

  • 5 Rice Krispie Treats
  • 5 Miniature Reese’s Cups®
  • 1/4 cup milk, semi-sweet, or dark chocolate chips
  • 10 Edible Candy Eyes
  • 1 package Oreos® or chocolate sandwich cookies

How to

  1. Prepare the Krispie treats (either make them or un-package). If desired, add a popsicle stick into the base of the treat. Unwrap the miniature Reese’s cups.
  2. In a microwave-safe bowl, add the chocolate chips. Melt in bursts of 15 seconds, stirring in between each burst for 10 seconds until chocolate is melted and smooth. Don’t over-microwave or the chocolate will burn.
  3. Transfer the melted chocolate into a small plastic bag. Cut the tip off the bag.
  4. Separate Oreos and scrape the frosting off with a knife. Break the individual Oreo cookies in half to form a bat wing (there are a lot of casualties here, be patient!) Once you’ve got bat wings, pipe chocolate on the back of the wings and press into the Krispie treat.
  5. Pipe chocolate onto the back of the edible eyes. Press the edible eyes into the unwrapped Reese’s candies.
  6. Pipe the back of the Reese’s cup with melted chocolate and press on top of the Oreos.
  7. Let harden.

Images of the spider, spiderweb, witch, and ghost Rice Krispie treats on a stick

Halloween Rice Krispie Treats Recipes Continued

Spider

Ingredients

  • 5 Rice Krispie Treats
  • 5 Miniature Reese’s Cups
  • 1/3 cup milk, semi-sweet, or dark chocolate chips
  • 10 edible candyeyes

How to

  1. Prepare the Krispie treats (either make them or un-package). If desired, add a popsicle stick into the base of the treat. Unwrap the miniature Reese’s cups.
  2. In a microwave-safe bowl, add the chocolate chips. Melt in bursts of 15 seconds, stirring in between each burst for 10 seconds until chocolate is melted and smooth. Don’t over-microwave or the chocolate will burn.
  3. Transfer the melted chocolate into a small plastic bag. Cut the tip off the bag.
  4. Pipe chocolate onto the back of the edible eyes. Press the edible eyes into the unwrapped Reese’s candies.
  5. Pipe the back of the Reese’s cup with melted chocolate and press on top of the Krispie treat. Repeat with the other Krispie treats.
  6. Use the remaining melted chocolate to pipe legs surrounding the Reese’s cup.
  7. Let harden.

SpiderWeb

Ingredients

  • 5 Rice Krispie Treats
  • 1 cup milk, semi-sweet, or dark chocolate chips
  • 1/2 tablespoon coconut oil
  • 20 miniature marshmallows

How to

  1. Prepare the Krispie Treats (either make them or un-package). If desired, add a stick to the base of the treat. 
  2. Add the chocolate and coconut oil to a microwave-safe bowl and melt in bursts of 15 seconds, stirring in between each burst for 10 seconds until chocolate is melted and smooth. Don’t over-microwave or the chocolate will burn.
  3. Spoon melted chocolate over the top of the treat and then repeatedly tap the treat on the edge of the bowl to get the chocolate into an even and smooth layer. Transfer the chocolate-coated treat to a parchment paper-lined sheet pan. Repeat with all the treats and then set aside to harden (pop in the fridge to speed this up).
  4. Place a handful (about 20) of marshmallows in a microwave-safe bowl and microwave for 30 seconds or until the marshmallows poof up. Immediately remove and quickly stir with a spoon.
  5. Let the marshmallows cool until easily handled and then grab a bit of the melted marshmallows and stretch with both hands.
  6. Have someone help you here! Have another person hold the treat while you stretch the marshmallow around the treat and tuck it into the ends and sides of the treat.

Witch

Ingredients

How to

  1. Prepare the Krispie Treats (either make them or un-package). If desired, add a stick to the base of the treat. Unwrap the kisses.
  2. Add the candy melts and coconut oil to a microwave-safe bowl and melt according to package directions.
  3. Spoon melted chocolate over the top of the treat and then repeatedly tap the treat on the edge of the bowl to get the chocolate into an even and smooth layer. Transfer the chocolate-coated treat to a parchment paper-lined sheet pan.
  4. Working quickly (the chocolate solidifies fast!), press 2 edible eyes into the top half of the treat. Add a chocolate jimmie to create an off-centered and crooked mouth. Sprinkle other chocolate jimmies around the edges of the treat to form hair. Add green pearl sprinkles to create “warts.” 
  5. For the hats: Separate Oreos and scrape the frosting off with a knife. Transfer the remaining candy melts (you may need to re-melt them for another 10-15 seconds in the microwave) to a plastic bag. Cut off the corner and pipe about 1/4 teaspoon into the center of the top of the Oreo. Press the unwrapped Hershey’s kiss into the center pressing the chocolate out as you push down. Let set.
  6. Attach the hat to the treat, by piping the candy melts on top of the Krispie treat and pressing the hat onto the top. Let harden.

Inspired by Party, Plan, Play

Ghost

Ingredients

  • 5 Rice Krispie Treats
  • 1 cup white chocolate chips
  • 1/2 tablespoon coconut oil
  • 10 miniature chocolate chips

How to

  1. Prepare the Krispie Treats (either make them or un-package). If desired, add a stick to the base of the treat. 
  2. Add the white chocolate and coconut oil to a microwave-safe bowl and melt in bursts of 15 seconds, stirring in between each burst for 10 seconds until chocolate is melted and smooth. Don’t over-microwave or the chocolate will burn.
  3. Spoon melted chocolate over the top of the treat and then repeatedly tap the treat on the edge of the bowl to get the white chocolate into an even and smooth layer. Transfer the chocolate-coated treat to a parchment paper-lined sheet pan. Repeat with the other treats until they’re all coated in white chocolate. 
  4. Place 2 miniature chocolate chips for eyes into each treat.

More fun Halloween treats

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Halloween Rice Krispie Treats

0 from 0 votes
Eight adorable and simple Halloween Rice Krispie Treats featuring a mummy, ghost, black cat, spider, bat, zombie, witch, and a spiderweb-decorated treat.
Print Recipe

Halloween Rice Krispie Treats

0 from 0 votes
Eight adorable and simple Halloween Rice Krispie Treats featuring a mummy, ghost, black cat, spider, bat, zombie, witch, and a spiderweb-decorated treat.
Course Dessert, Snack
Cuisine American
Keyword Halloween Rice Krispie Treats
Prep Time 30 minutes
Time to Set 1 hour
Total Time 1 hour 30 minutes
Servings 16 bars
Calories 372kcal
Cost $4.72

Ingredients

  • 5 tablespoons (70.8g) unsalted butter
  • 1 bag (16 oz.; 453 g) miniature marshmallows divided
  • 6 cups (174g) Rice Krispies cereal
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract

Instructions

  • PREP: Line a 9x9-inch pan with parchment paper (or foil) with an overhang and lightly spray with cooking spray. Set aside.
  • MELT BUTTER AND MARSHMALLOWS: In a large pot, melt the butter over medium-low heat, stirring occasionally. As soon as the butter is melted, reduce the heat to low. Add in 8 cups (339g) of the miniature marshmallows. Stir constantly until the marshmallows are JUST melted.
  • FLAVOR ADDITIONS: Remove from the heat and stir in the salt (reduce if sensitive to salt), vanilla extract, and Rice Krispies cereal. Stir to coat the cereal with melted marshmallows. Once well coated, pour in the rest of the marshmallows (2 and 1/2 cups). Stir to coat until ingredients are well incorporated.
  • ADD TO PAN: Pour the mixture into the prepared pan. Lightly spritz your hands with cooking spray and then press the mixture gently into the prepared pan. Don't press too hard or you'll get a dense/hard treat. Set aside to cool for about 30 minutes.
  • ENJOY: Use the parchment overhang to pull the bars out from the pan. Use a sharp knife to make cuts (run knife under hot water, then dry with a towel for easier cutting). Enjoy! These bars are best enjoyed the same day.

Video

Recipe Notes

See the post for customizing these treats with a Halloween theme.

Nutrition Facts

Serving: 1bar | Calories: 372kcal | Carbohydrates: 76g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 504mg | Potassium: 111mg | Fiber: 1g | Sugar: 9g | Vitamin A: 6017IU | Vitamin C: 56mg | Calcium: 6mg | Iron: 27mg

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Turkey Bolognese

Veggie-packed, nutritious and flavor-loaded Turkey Bolognese is savory, filling and easy to make — the perfect weeknight meal.

Pair this turkey Bolognese with a quick garden salad like this Olive Garden salad or tasty corn salad.

 

Overhead view of Turkey Bolognese on a bed of spaghetti.

Turkey Bolognese

Ground turkey can get a bad rap, but I’ve found if it’s seasoned and prepared well, it can taste amazing. With a few “secret” ingredients, this Bolognese is every bit as tempting and addictive as beef or pork Bolognese. 

And those few secret ingredients?

  • Beef bouillon powder: I’ve been adding beef bouillon to ground turkey for a couple years now and I swear by it — it boosts and enhances the meaty flavor. My husband is always convinced we’re actually eating ground beef with this one addition.
  • Worcestershire sauce: This sauce gives the Bolognese a great umami, salty flavor and also lends a bolder meat flavor.

QUICK TIP

I recommend getting lean (93/7) ground turkey as opposed to 99% lean ground turkey which tends to dry out and have very little flavor. If you can get ground turkey thigh meat — even better! Additionally, I recommend ground turkey from a carton as opposed to a chub (cylindrical package) — it tends to have better flavor and is less watery.

Recipe Shortcuts

Classic Bolognese sauce usually takes hours to make and can be a bit of a heavy dish. This turkey Bolognese is still ultra comforting, but made in a more nutritious and quicker way — perfect for a weeknight dinner. Here are a few recipe short-cuts to speed up the process even more:

  • Use fire-roasted tomatoes. By using a can of fire-roasted tomatoes we’re adding layers of flavor and a hint of smokiness with no extra work. Score! I love Muir Glen® or Cento® fire-roasted crushed tomatoes best (not sponsored).
  • Grab mirepoix (also called soup starter). Lots of stores sell pre-chopped mirepoix (a French term for diced onion, carrot, and celery) in the produce section of the store. If you’re in a hurry, pick up that fresh-chopped mirepoix, or you can even use frozen mirepoix in this turkey Bolognese sauce.
  • Use jarred garlic or a garlic press. Instead of mincing your own garlic, you can use jarred to save time. Alternatively, a garlic press gets you fresh minced garlic in a fraction of the time that hand mincing takes.

Process shots for making Turkey Bolognese: sauté veggies; add garlic; cook and crumble ground turkey; add seasoning; add tomato paste, bouillon and Worcestershire sauce; add crushed tomatoes; add bay leaves and simmer; toss with cooked pasta.

 

Turkey Bolognese tips

  • Cut the veggies in small, even sizes. To help the veggies incorporate better into the meat sauce and be a good overall flavor add, make sure to finely dice the veggies so they’re all small and similar sizes.
  • Use some red wine. Traditionally, Bolognese uses red wine instead of beef broth. My family doesn’t use wine, though, so it’s not included in this recipe. If you’d like to use wine, you can substitute a medium-bodied red wine, such as pinot noir or merlot, for the beef broth.
  • Add sugar if needed: Depending on the brand of tomatoes you use (and if you opt to use the beef stock/broth or wine), you may need a teaspoon or two of white sugar to counteract the acidity of the tomatoes. Taste and adjust to preference.
  • Go light on the salt: I find ground turkey typically needs a bit more salt than other ground meats, but keep in mind that this recipe uses reserved salted pasta water, bouillon cubes, and salty Parmesan cheese, so add salt slowly and to taste.
  • Emulsify the pasta: The final step of tossing the turkey Bolognese with reserved pasta water and hot pasta is one of the “secrets” to Italian pastas. It’s called emulsifying and that’s how you get a luxurious sauce that coats every bit of pasta. While you can just add the sauce to cooked noodles, we love emulsifying it first. If you’re interested, there is more info here 

Storage

You can make Turkey Bolognese sauce up to 5 days in advance (with very fresh ground turkey). Reheat on the stovetop over low heat. Like most tomato-based dishes, it tastes better the next day!

To freeze: Cool the sauce completely and then transfer it to an airtight, freezer-safe container, and freeze for future use (up to 3 months). Thaw overnight in the fridge and bring to a simmer over low heat before serving.

View of a plate of spaghetti topped with Turkey Bolognese.

How To Use Leftover Turkey Bolognese sauce

We frequently double this recipe just so we have leftovers to use in other recipes throughout the week. If you’re looking for something different, here are a few of the ways we use this sauce!

  • Stuffed Shells: We use 3 cups of this Bolognese sauce in this stuffed shells recipe. (Use this Bolognese sauce in place of the marinara. Pour 1/2 cup below the shells and 2 and 1/2 cups on top.) 
  • Spaghetti Squash: For a veggie-packed meal, I’ve added a few heaping spoonfuls on top of a roasted spaghetti squash.
  • Stuffed Peppers: Mix some cooked rice with a few cups of this sauce. Bring a large pot of water to a boil, cook bell peppers for 5 minutes, remove and drain well. Place about 1/2 cup of this turkey Bolognese sauce on the bottom of a 9-x-13-inch pan and then fill peppers with the rice/Bolognese mixture. Top with 1 cup of Bolognese, cover with foil and bake for 35 minutes at 350 degrees F. Uncover, add 1 cup of shredded mozzarella on top and bake for another 5-10 minutes (until peppers are tender and cheese is melted).
  • Italian “Sloppy Joes”: Pile a few spoonfuls of the turkey Bolognese sauce on top of some crusty rolls, top with mozzarella cheese, and broil for 1-2 minutes in the oven.

More ground turkey recipes

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Turkey Bolognese

5 from 1 vote
This veggie-packed, nutritious, and flavor-loaded Turkey Bolognese is savory, filling, and easy to make -- the perfect weeknight meal.
Print Recipe

Turkey Bolognese

5 from 1 vote
This veggie-packed, nutritious, and flavor-loaded Turkey Bolognese is savory, filling, and easy to make -- the perfect weeknight meal.
Course Dinner, Main Course
Cuisine American, Italian
Keyword turkey bolognese
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 servings
Calories 546kcal

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup EACH: finely diced yellow onion, finely diced carrot, finely diced celery
  • 1 tablespoon finely minced garlic (~3-4 cloves)
  • 1/2 teaspoon EACH: dried thyme, dried basil, dried oregano
  • Fine sea salt and freshly cracked pepper
  • 1 pound lean (93/7) ground turkey (See Note 1)
  • 1/2 cup 100% grape juice or beef broth or red wine (See Note 2)
  • 1 can (28 ounces) fire-roasted crushed tomatoes (I highly recommend Muir Glen or Cento)
  • 2 tablespoons tomato paste
  • 1/2 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 2 teaspoons beef bouillon powder
  • 12 ounces spaghetti
  • Freshly grated Parmesan cheese
  • Optional: freshly chopped parsley or basil

Instructions

  • VEGGIES: Add 1 tablespoon oil to a large deep skillet/pot (one big enough to hold all the pasta later!) Heat to medium low, and add in the finely diced onion, carrot, and celery. Cook, stirring occasionally, for 5-7 minutes. Add in the garlic and continue to cook and stir for an additional 3-5 minutes until vegetables are softened and straw colored (you don't want to brown the veggies; reduce the heat if they start browning). Move veggies to the sides of the skillet and increase the heat to medium-high.
  • GROUND TURKEY: Add the ground turkey to the center of the pan. Brown the turkey, crumbling and breaking it up as you stir. Cook 5-7 minutes or until mostly browned through. Drain any accumulated liquid from the ground turkey if needed. Add in the seasonings: the 1/2 teaspoon each of dried thyme, dried basil and dried oregano. Season to taste with salt and pepper, I add 1/2 teaspoon of each. Stir. Immediately pour in the beef broth (See Note 2) and scrape up any browned bits from the bottom of the skillet. Cook, stirring until juice is reduced in half, about 1-2 minutes.
  • SIMMER: Reduce the heat to medium. Stir in the tomato paste, bouillon powder, and Worcestershire sauce. Add in the crushed tomatoes and stir. Add in the bay leaves and bring to a simmer. Simmer, uncovered, for 10-15 minutes or until thickened and fragrant, stirring occasionally. Taste and adjust to personal preference adding more salt and pepper as needed. Also taste for sourness -- if you use high-quality tomatoes, it shouldn't be sour. On occasion, however, you might need to add a teaspoon or so of white sugar to balance out the acid.
  • SPAGHETTI: Meanwhile, follow package directions to cook the spaghetti to al dente. (Don't forget to salt the water generously! I add 1 teaspoon salt to every 4 cups of water.) Remove about 1 cup of the pasta water before draining the spaghetti -- you may needed it for emulsifying.
  • TWO WAYS TO SERVE: Either emulsify the pasta: (authentic way; see step #7) or just spoon the sauce over the cooked pasta.
  • GARNISH: Garnish with fresh chopped parsley or basil and freshly grated Parmesan cheese as desired.
  • To EMULSIFY: Bring a large pot of salted water to boil. Follow package directions to cook the pasta but DON'T DRAIN (yet!) Scoop out a cup of pasta cooking water and set aside. Now, you can drain the pasta. Add half of the Bolognese sauce to the pot used to cook the pasta. Add hot drained pasta right on top. Toss the pasta and sauce gently for a couple of minutes, slowly adding the reserved pasta water as needed until the sauce thickens and generously coats the pasta. (I usually only use about 1/4 to 1/2 cup of reserved pasta water, but it varies depending on a lot of factors, so add just enough until you have a thick rich sauce coating the pasta).

Video

Recipe Notes

Note 1: I recommend getting lean (93/7) ground turkey as opposed to 99% lean ground turkey which tends to dry out and have very little flavor. If you can get ground turkey thigh meat, that's even better! Additionally, I recommend ground turkey from a carton as opposed to a chub (cylindrical package) -- it tends to have better flavor and is less watery.
Note 2: Traditional Bolognese uses wine instead of beef broth. If you'd like to go with wine instead, you can substitute a medium-body red wine such as pinot noir or merlot. You may need a pinch or two of sugar to counteract the acidity.

Nutrition Facts

Calories: 546kcal | Carbohydrates: 70g | Protein: 34g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 84mg | Sodium: 541mg | Potassium: 589mg | Fiber: 4g | Sugar: 5g | Vitamin A: 205IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 3mg

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Chicken Curry Soup

Cozy and comforting Chicken Curry Soup with tender shredded chicken, baby gold potatoes, an incredible seasoning blend, and lots of veggies.

 

Chicken Curry Soup

This Coconut Curry Chicken is easily one of the most popular recipes on this site and a personal family favorite. I had all the ingredients to make it a few weeks ago and when we were surprised with snow, I decided to channel that recipe into a soup instead.

The chicken curry soup was very well received by the family — they couldn’t get enough of it! This soup is robustly flavored with red curry paste and a simple seasoning blend of curry powder, garam masala, coriander, and cumin.

It’s a very thick and creamy soup, without any heavy cream or butter. If you’re looking for a thick, comforting soup with good-for-you ingredients this is just the thing to make!

 

Seasoning this Chicken Curry Soup

  • Let’s talk salt & pepper. Seasoning every part of the dish with salt and pepper helps the flavors permeate the soup. I’ve included my recommendations for adding salt and pepper to each step of this soup, but add to personal preference. If the soup is tasting flat, it may just need a pinch more of salt and/or pepper. Note that not all salts will season the same (you’ll need more or less depending on the salt used). I use fine sea salt in this recipe.
  • Red curry paste. Red curry paste adds loads of flavor without requiring lots of additional ingredients. Curry pastes can vary from brand to brand, particularly in spiciness. We use Thai Kitchen® which I would say is very mild and has a great flavor.
  • Yellow curry powder. Curry powder is another ingredient that varies a lot brand to brand. We’ve tested this soup with Great Value Brand, Simple Truth Organic, and McCormick — all work similarly and are very mild.
  • Red pepper flakes. The red pepper flakes definitely add a bit of a kick, but I wouldn’t say it makes this chicken curry soup spicy (especially when the coconut milk is added). That said, if you are at all sensitive to heat, I’d recommend omitting them. If you love heat, feel free to sprinkle additional red pepper flakes on individual serving bowls.

QUICK TIP

Taste and adjust. As with most recipes, taste and adjust the seasonings to your personal preference. Remember, you can always add more, but you can’t remove seasoning.

Rotisserie Chicken

Rotisserie chicken (or leftover cooked and shredded chicken) saves time and adds flavor to the soup without any extra effort.

To save time on preparing the rotisserie chicken, you can purchase rotisserie chicken meat already pulled from the bones and shredded. Use any leftover rotisserie chicken in other quick and easy recipes like this BBQ Chicken Sandwich Recipe or these Rotisserie Chicken Tacos.

Coconut Milk

Coconut milk makes this Chicken Curry Soup sweeter and adds a richer flavor than regular cream would. Use full-fat coconut milk for the best flavor and thickness. Lite coconut milk won’t thicken and give you the rich full flavor that regular coconut milk will.

Cream of coconut is far too sweet and coconut cream tends to be too thick (and overpoweringly coconut flavored) for this soup.

QUICK TIP

It can be overwhelming to navigate coconut milk in the grocery store. Look for for shelf-stable, not refrigerated, cans of coconut milk. You’ll find canned coconut milk on the international aisle, with the Latin or Asian products. Here’s an article outlining the best brands to use. I personally use Imperial Kitchen® since I can find it often at my local grocery store.

Chicken Curry Soup Tips

  • Finely dice the veggies. You don’t want any chunks of uncooked carrot, red pepper or onion, so take your time and dice the veggies finely and evenly. Cooking these aromatics long and slow will give them a chance to develop a sweeter flavor.
  • Cut the baby gold potatoes into small, even pieces. Try to cut the baby gold potatoes into even-sized 1/2-inch pieces for uniform cooking time (you don’t want some soft potato pieces and some hard ones).
  • Thickening the soup. This soup is supposed to be fairly thick and creamy (more of a stew than soup technically!) To ensure this texture, make sure to use full-fat coconut milk and keep the soup at a rapid simmer until the liquid has reduced down, potatoes are tender, and everything has thickened nicely.

What’s a rapid simmer?

 A rapid simmer is just below a full boil. You should see quite a bit of activity in the liquid, but the bubbles should be smaller than a full, rolling boil (which will be more of a frantic churning).

Make sure to stir the chicken curry soup often as it is rapidly simmering.

Chicken Curry Soup Serving Suggestions

Don’t skip the toppings! They add a lot of flavor and texture to Chicken Curry Soup. I recommend the following:

  • Fresh, finely chopped cilantro adds a burst of freshness.
  • Fresh-squeezed lime juice adds a hit of needed acid.
  • Coarsely chopped cashews add a nice crunch & nuttiness.
  • Toasted naan bread to serve on the side is great for dipping in this soup. We love Stonefire® naan bread. 

QUICK TIP

If serving naan bread with this Chicken Curry Soup, I recommend charring it before serving. To do this: Spray both sides of the naan with olive oil cooking spray and “grill” naan bread on stovetop over the open flame until slightly charred. Alternatively warm (covered with a damp paper towel) in the microwave.

More comforting soup recipes

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Chicken Curry Soup

0 from 0 votes
Cozy and comforting Chicken Curry Soup with tender shredded chicken, baby gold potatoes, an incredible seasoning blend, and lots of veggies.
Print Recipe

Chicken Curry Soup

0 from 0 votes
Cozy and comforting Chicken Curry Soup with tender shredded chicken, baby gold potatoes, an incredible seasoning blend, and lots of veggies.
Course Dinner
Cuisine Healthy
Keyword chicken curry soup
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 4 -6 servings

Ingredients

  • 1/4 cup (47g) coconut oil (measured when solid)
  • 1 and 1/2 cups (214g) finely diced yellow onion (1 very large onion)
  • 1 cup (135g) finely diced carrots (~2-3 large carrots)
  • 1 red pepper, diced
  • 2 tablespoons finely minced garlic (~4-5 cloves)
  • 1 tablespoon finely minced ginger (~1-inch piece of ginger)
  • 2 tablespoons red curry paste (I use Thai Kitchen)
  • 1 tablespoon white granulated sugar
  • 1 tablespoon yellow curry powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon EACH: ground cumin and ground coriander
  • 1/4 teaspoon red pepper flakes, optional
  • Fine sea salt and freshly cracked pepper
  • 2 and 1/2 cups (397g) diced yukon gold potatoes (cut into 1/2-inch pieces)
  • 2 cans (13.5 oz.; 400mL EACH) regular (full fat) coconut milk (I use Imperial Kitchen)
  • 2 cups (493g) chicken stock (I recommend Swanson)
  • 2 and 1/2 cups (287g) shredded rotisserie chicken
  • 2/3 cup (92g) frozen peas
  • 3 tablespoons finely chopped fresh cilantro, optional
  • Garnish with: lime juice and cilantro and cashews
  • Serve with: toasted Naan bread

Instructions

  • SAUTE AROMATICS: Add 1/4 cup coconut oil to a large pot over medium heat. Add finely diced onion, diced carrots, diced pepper, minced garlic, minced ginger. Season with 1/8 teaspoon each of salt and pepper, and sauté, stirring occasionally until onion is translucent and veggies begin to soften, 8-10 minutes.
  • SEASONINGS: Sprinkle the sugar over veggies and sauté to begin to caramelize, about 3-4 more minutes. Add 2 tablespoons red curry paste and seasonings: 1 tablespoon curry powder, 1 teaspoon garam masala, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon red pepper flakes, and salt and pepper to taste (I add 1/4 teaspoon of each). Sauté for 1 minute, stirring constantly.
  • POTATOES: Add the potatoes and season again with salt and pepper (I add 1/4 teaspoon each). Cook, still over medium heat, stirring frequently, for 5 minutes.
  • ADD LIQUID: Pour in chicken stock and both cans of coconut milk, and season once again with salt and pepper (I add 1/4 teaspoon salt and 1/8 teaspoon pepper)
  • SIMMER: Bring to a boil over high heat and scrape up any bits that have formed on the bottom of the pot. Reduce the heat, to medium or until the soup is at a rapid simmer (bubbling at edges). Cook, stirring occasionally, until soup has reduced down and thickened and potatoes are tender, about 18-25 minutes.
  • CHICKEN & PEAS: Add in chicken, frozen peas, and another 1/4 teaspoon salt (or salt as needed). Submerge into the soup and cook until warmed through, about 1-2 minutes. Remove from heat and stir in the cilantro.
  • SERVE: Divide among bowls and top with more fresh cilantro and a squeeze of fresh lime. Sprinkle in some chopped cashews if desired. Serve alongside toasted Naan bread (See Note 2).

Recipe Notes

Note 1: Use full-fat coconut milk for the best flavor and thickness. Lite coconut milk won’t thicken and give you the rich full flavor that regular coconut milk will. Cream of coconut is far too sweet and coconut cream tends to be too thick (and overpoweringly coconut flavored) for this soup. (We're looking for shelf-stable cans of coconut milk, not refrigerated coconut milk. Typically canned coconut milk can be found on the international aisle, with the Latin or Asian products.) In this soup, I've tested it with Imperial Kitchen's coconut milk.
Note 2: If serving naan bread with this Chicken Curry Soup, I recommend charring it before serving. To do this: Spray both sides of the naan with olive oil cooking spray and "grill" naan bread on stovetop over the open flame until slightly charred. Alternatively warm (covered with a damp paper towel) in the microwave.

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