White Hot Chocolate (Stovetop or Crockpot) by Chelsea Lords Indulge in a cup of White Hot Chocolate–smooth, melted white chocolate with a touch of vanilla–ideal for those cold nights when you’re in the mood for something deliciously creamy! White Hot Chocolate While regular Hot Chocolate and Mexican Hot Chocolate are great, don’t overlook White Hot Chocolate! This recipe stands out for its ridiculously rich and creamy sweetness. It’s a must-try treat, especially when topped with a generous dollop of whipped cream and served with a pirouette cookie for dunking – simply the best! QUICK TIP Add this as a unique addition to your Hot Chocolate Bar! White Hot Chocolate Ingredients Half-and-half: Provides creaminess and richness; milk for a lighter (less rich) alternative. White chocolate chips: Opt for high-quality; a chopped bar is a good substitute. Fine sea salt: Just a pinch to enhance sweetness. Vanilla bean paste or extract: Paste adds depth, but extract works well. QUICK TIP White chocolate is made from cocoa butter. More inexpensive brands sometimes add wax to maintain the texture. Premium brands don’t do this–they use pure cocoa butter. That’s why we encourage you to use a high-quality brand of white chocolate for this recipe. Topping Ideas Whipped cream: Adds luxury; we’re all about homemade, but store-bought is great too. Marshmallows: Mini or dehydrated for a classic touch. Pirouette cookies: Ideal for dunking! Peppermint: Gives a holiday feel, or try cinnamon for a fun flavor twist. How To Make White Hot Chocolate Combine ingredients: In a saucepan or slow cooker, mix the half-and-half, white chocolate chips, salt, and vanilla. Heat gently: On the stovetop, whisk over medium-low heat until smooth; in the slow cooker, cook on LOW for three hours, stirring once. Serve: Pour into mugs, top with desired toppings and enjoy! QUICK TIP If using a slow cooker, stick to the low setting to avoid scorching the chocolate and curdling the mixture. STORAGE Can You Reheat Leftovers? Absolutely! For storage, allow the White Hot Chocolate to cool, and then transfer it to an airtight container. It can be refrigerated for up to five days or frozen for up to three months. To reheat, gently warm it on low heat in a saucepan, microwave, or slow cooker. Be sure not to boil. Stir thoroughly before serving. What To Serve With White Hot Chocolate Savory snacks: Salted pretzel bites, Christmas cheeseball, or a small charcuterie board. Sweet pastries: Croissants, danishes, or sweet breads like banana bread. Cookies or biscotti: Chocolate chip cookies, gingersnap cookies, or almond biscotti. Fresh fruit: Strawberries, raspberries, or blackberries. Dessert bars: Lemon bars or brownies bring extra sweetness. Nuts or trail mix: Mixed nuts or homemade trail mix add a crunchy option. FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. White Hot Chocolate 5 from 1 vote - Review this recipe Indulge in a cup of White Hot Chocolate – smooth, melted white chocolate with a touch of vanilla-- ideal for those cold nights when you're in the mood for something deliciously creamy! SAVE TO RECIPE BOX Print Recipe White Hot Chocolate 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Indulge in a cup of White Hot Chocolate – smooth, melted white chocolate with a touch of vanilla-- ideal for those cold nights when you're in the mood for something deliciously creamy! Course beverage, Dessert, treat Cuisine American, Vegetarian Keyword White Hot Chocolate Prep Time 10 minutes minutes Cook Time 3 hours hours Total Time 3 hours hours 10 minutes minutes Servings 8 servings Chelsea Lords Calories 370kcal Author Chelsea Lords Cost $8.12 EquipmentLarge pot or slow cooker Ingredients▢ 4 cups half-and-half (Note 1)▢ 11-12 oz good-quality white chocolate chips▢ 1/16 teaspoon (tiny pinch) fine sea salt▢ 2 tespoons vanilla bean paste (or extract)▢ Optional, Toppings: Whipped cream, mini or dehydrated marshmallows, Pirouette cookies, peppermint sticks or crushed peppermints InstructionsSTOVETOP: Add all ingredients to a medium pot. Whisk the mixture continuously over medium-low heat until the chocolate is fully melted and the mixture is smooth. Be careful not to let the mixture boil. Once smooth, remove from heat and serve immediately. Add optional toppings like whipped cream, marshmallows, and a pirouette cookie if desired.CROCKPOT: In a 4-quart or larger slow cooker, add all the ingredients, starting with the chocolate chips. Do not include the toppings at this stage. Cook the mixture on LOW (never HIGH) for three hours. Briskly whisk the mixture at least once halfway through the cooking time. After three hours, whisk the mixture until well combined. Serve warm and garnish with your choice of optional toppings, such as whipped cream, marshmallows, and a pirouette cookie. Video Recipe Notes Note 1: Half-and-half: Half and half is made from equal parts whole milk and light cream, and is available in the dairy aisle of grocery stores. Substitute with whole milk for a less rich beverage. Note 2: Slow cooker: If using a slow cooker, stick to the low setting to avoid scorching the chocolate and curdling the mixture. Nutrition FactsServing: 1serving | Calories: 370kcal | Carbohydrates: 28g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 51mg | Sodium: 127mg | Potassium: 271mg | Fiber: 0.1g | Sugar: 28g | Vitamin A: 440IU | Vitamin C: 1mg | Calcium: 207mg | Iron: 0.2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Southwestern Corn Chowder (Crockpot!) by Chelsea Lords This Southwestern Corn Chowder is so good! We’ve got a hearty mix of smoky fire-roasted corn, tender chicken, and savory beans, all brought together in a deliciously cheesy, creamy base. This is the perfect ‘dump it and forget about it’ slow cooker recipe! For more easy favorites, try Buffalo Chicken Chili, Crockpot Chicken Stew, or White Chicken Chili. Southwestern Corn Chowder I absolutely love chowders, especially my go-to Chicken Corn Chowder during the chillier months. Today, I’m mixing things up with a fun twist on the classic corn chowder. We’re spicing it up with a delicious southwestern spice blend and adding fire-roasted corn for a great smoky flavor. It’s deceptively simple to prepare, just a few minutes of prep, then everything goes into the slow cooker. Before you know it, you’ve got a dish that tastes like it took hours to make! The chicken becomes incredibly tender, and the potatoes are so soft they practically melt in your mouth! Southwestern Corn Chowder Ingredients Chicken thighs or breasts: Thighs are more flavorful and tender. Minced garlic: Grab jarred for even less prep time! Red pepper: Dice them small or blitz in a food processor. Yukon gold potatoes: These have such a tender skin, so there is no need to peel (less prep time!). Creamed corn: Adds sweetness and creaminess. Fire-roasted corn: This type of corn delivers a great smoky flavor. Black beans: Drain and rinse before adding in. Green chiles: Use fire-roasted chiles for more flavor, and mild for less heat. Chicken broth: Use a good brand for the best flavor. Spice blend: Adjust to taste for personal heat preference. Cheddar cheese: Freshly grated for smoother melting. Sharp Cheddar adds even more flavor. Half-and-half or heavy cream: Choose based on desired richness. Lime and cilantro: Optional for a fresh, flavorful finish. The Toppings Seal The Deal! If you’re concerned about spice in this Southwestern Corn Chowder, toppings can help temper the heat. More grated Cheddar cheese Dollops of sour cream Diced fresh avocado Chopped fresh cilantro Diced green onions Squeeze of fresh lime juice Crispy tortilla strips or chips Sliced jalapeños or drizzle of hot sauce for extra heat How To Make Southwestern Corn Chowder Add ingredients: Place chicken, garlic, red pepper, potatoes, corn, black beans, green chiles, and chicken broth in the cooker. Season: Sprinkle with seasonings and stir well. Cook: Set on high for 3.5-5 hours or low for 4-6 hours until chicken is tender. Shred chicken: Remove and shred. Add dairy: Stir in half-and-half or cream, and gradually add Cheddar until melted. Return chicken to the pot. Final touches: If desired, add lime juice and cilantro. Serve: Top with extra cheese, sour cream, and avocado. What To Serve With Southwestern Corn Chowder Cornbread: Or try our Cornbread Muffins Light Garden Salad: Adds freshness and balance Roasted Vegetables: Offers a healthy, colorful side Tortilla Chips: For crunch and dipping Dinner Rolls: Ideal for sopping up the broth Black Bean Quesadillas: Perfect for dunking STORAGE Refrigerate: Leftover Southwestern Corn Chowder is best enjoyed within five days. Freeze: In freezer-safe containers or bags for two or three months. Thaw in the fridge overnight. Reheat: Heat on low heat on the stove, stirring occasionally. More Slow Cooker Favorites: Crockpot Chicken Stew Crockpot Cajun Chicken Shredded Beef Enchiladas Spaghetti Bolognese Crockpot Roast FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Southwestern Corn Chowder 5 from 4 votes - Review this recipe This Southwestern Corn Chowder is so good! We've got a hearty mix of smoky fire-roasted corn, tender chicken, and savory beans, all brought together in a deliciously cheesy and creamy base. Spice Level: Mild to medium, adjustable to taste. Toppings can help temper the heat. SAVE TO RECIPE BOX Print Recipe Southwestern Corn Chowder 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Southwestern Corn Chowder is so good! We've got a hearty mix of smoky fire-roasted corn, tender chicken, and savory beans, all brought together in a deliciously cheesy and creamy base. Spice Level: Mild to medium, adjustable to taste. Toppings can help temper the heat. Course Dinner, Main Course, Soup Cuisine American Keyword Southwestern Corn Chowder Prep Time 15 minutes minutes Cook Time 4 hours hours Total Time 4 hours hours 15 minutes minutes Servings 6 servings Chelsea Lords Calories 665kcal Author Chelsea Lords Cost $12.90 Equipment6 quart slow cooker IngredientsAdd First▢ 1 pound (16 oz) boneless skinless chicken thighs (or breasts -- Note 1)▢ 1 tablespoon minced garlic▢ 1 large red pepper, diced▢ 4 cups unpeeled gold potatoes, cut into small cubes (1/2-inch) (Note 2)▢ 1 can (15 oz) creamed corn▢ 3 cups frozen corn (we love fire-roasted)▢ 1 can (16 oz) black beans, drained & rinsed▢ 1 can (4 oz) mild fire-roasted diced green chiles, undrained▢ 1 cup chicken broth▢ 1 tablespoon each: chili powder & smoked paprika▢ 1 teaspoon each: ground cumin, garlic powder, onion powder, oregano▢ Fine sea salt & pepperAdd Later▢ 2 cups freshly grated sharp Cheddar cheese (gently pack in measuring cup)▢ 1 cup half-and-half or heavy cream▢ Optional: juice of 1 lime, 3-4 tablespoons fresh cilantro▢ Toppings: extra Cheddar, sour cream, diced avocado InstructionsPREP: Generously spray a large 6-quart slow cooker with nonstick spray. SLOW COOKER: Combine "add first" ingredients in slow cooker. Season to taste (I add 1¾ tsp salt and ½ tsp pepper).COOK: Stir well. Press everything in an even layer, pressing chicken below everything. Cover and cook on high for 3½-5 hours, on low for 4-6 hours, or until the chicken shreds easily. Turn off slow cooker.SHRED CHICKEN: Remove the chicken and pull off fat and discard. Shred meat with two forks or dice with a knife. While shredding the chicken, add in the cream and stir through. Add in freshly grated Cheddar gradually (only a small handful at a time), stirring until melted before adding more (to avoid clumping).FINISHING: Return shredded chicken and stir through. Add lime and cilantro if using Taste and adjust seasoning until flavors sing!SERVE: The toppings seal the deal! Ladle soup into bowls and top with desired toppings: additional handful of cheese, a few squeezes of fresh lime, finely chopped fresh cilantro, spoonful of sour cream, and/or diced fresh avocado. Video Recipe NotesNote 1: Chicken: This dish is far more flavorful and tender with chicken thighs, but if you use breasts, cut each into three even pieces. Note 2: Potatoes: This recipe uses about 1-1/2 lbs. Cut into small even pieces for even cooking. If using anything other than gold potatoes, peel first. Nutrition FactsServing: 1serving | Calories: 665kcal | Carbohydrates: 83g | Protein: 39g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 124mg | Sodium: 759mg | Potassium: 1629mg | Fiber: 14g | Sugar: 7g | Vitamin A: 1482IU | Vitamin C: 82mg | Calcium: 374mg | Iron: 5mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Three-Ingredient Peppermint Ice Cream Bars by Chelsea Lords Peppermint Ice Cream Bars are perfect for the holidays! They’re super simple but they always steal the show. The cool trick here? Ice cream sandwiches are what make up the cakey layers! Peppermint Ice Cream Bars Following the rave reviews for Peppermint Brownie Ice Cream Bars at a recent holiday party, I was inspired to whip up another fun peppermint treat. Despite chilly weather that screams for Creamy Chicken and Wild Rice Soup, it seems ice cream is always the winner! So, we’re giving this mega-popular Ice Cream Sandwich Cake a holiday twist. Get ready for a seasonal must-have! Peppermint Ice Cream Bar Ingredients Vanilla ice cream sandwiches: A delicious base that adds both ice cream and cake layers. Peppermint ice cream: If you can find one with actual peppermint pieces, it’ll add a nice crunch! Frozen whipped topping: Make sure it’s fully thawed for easy spreading. Optional Toppings Crushed Oreos®: For a chocolatey crunch! Peppermint crunch candies: For extra minty flavor and festive color. Crushed candy canes or chopped peppermint bark candies work great too. How To Make Peppermint Ice Cream Bars Prep pan: Line a 9×9-inch pan with parchment. First layer: Arrange nine ice cream sandwiches in the pan. Second layer: Spread half the ice cream on top. Third layer: Add another nine sandwiches on top, and press down. Fourth layer: Cover with remaining ice cream. Top layer: Spread whipped topping; add optional toppings if desired. Freeze: Cover and freeze. Serve: Use the parchment overhang to lift out, cut, and serve. QUICK TIP Choose a brand of peppermint ice cream that you already enjoy! Not sure which one to pick? Check out this helpful article. STORAGE Store any leftovers in an airtight container in the freezer. Best enjoyed within 1 month. More Peppermint Treats: Peppermint Popcorn Peppermint Cookies Chocolate Peppermint Cookies Peppermint Bark Muddy Buddies Peppermint Bark FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Peppermint Ice Cream Bars 5 from 1 vote - Review this recipe Peppermint Ice Cream Bars are perfect for the holidays! They're super simple but they always steal the show. The cool trick here? Ice cream sandwiches are what make up the cakey layers! SAVE TO RECIPE BOX Print Recipe Peppermint Ice Cream Bars 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Peppermint Ice Cream Bars are perfect for the holidays! They're super simple but they always steal the show. The cool trick here? Ice cream sandwiches are what make up the cakey layers! Course Dessert, treat Cuisine American, Vegetarian Keyword Peppermint Ice Cream Bars Prep Time 20 minutes minutes Chilling Time 2 hours hours Total Time 2 hours hours 20 minutes minutes Servings 12 servings Chelsea Lords Calories 509kcal Author Chelsea Lords Cost $12.67 Ingredients▢ 18 regular-sized vanilla ice cream sandwiches, unwrapped▢ 48 oz peppermint ice cream▢ 8 oz frozen whipped topping, thawed to room temperature▢ Optional: 3-4 Oreos, crushed, finely chopped peppermint bark or peppermint crunch candies InstructionsPREP: Line a 9x9-inch pan with parchment paper for easy removal. Allow peppermint ice cream to soften slightly at room temperature, but don't let it become too soft or melty.1ST LAYER: Unwrap and place 9 ice cream sandwiches in the bottom of the pan. Trim 2 sandwiches to fit (see pictures in post).2ND LAYER: Evenly spread half of the softened peppermint ice cream over the layer of sandwiches.3RD LAYER: Add another layer of 9 ice cream sandwiches on top of the ice cream layer. Press down firmly to create a compact layer.4TH LAYER: Spread the remaining peppermint ice cream over the top, smoothing it into an even layer.5TH LAYER: Cover the ice cream with thawed whipped topping. If desired, sprinkle crushed Oreos and peppermint crunch candies over the whipped topping.FREEZE: Cover the pan tightly and freeze for at least 2 hours, or preferably overnight, until the layers are firm.SERVE: Remove the ice cream bars from the pan using the parchment paper overhang. Use a knife warmed under hot water (and dried) for clean cuts. Slice into bars and serve immediately. Video Recipe NotesSTORE: Keep any leftover ice cream bars tightly covered in the freezer. Nutrition FactsServing: 1serving | Calories: 509kcal | Carbohydrates: 75g | Protein: 9g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 217mg | Potassium: 353mg | Fiber: 1g | Sugar: 24g | Vitamin A: 639IU | Vitamin C: 9mg | Calcium: 233mg | Iron: 0.4mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
BEST Bread Pudding by Chelsea Lords This classic Bread Pudding recipe transforms leftover bread and basic pantry staples into an incredible dessert, complete with rich caramel sauce and a scoop of whipped cream. Or try our incredible Raspberry Bread Pudding! What Is Bread Pudding? Bread pudding is made by combining bread with a mixture of cream, sugar, and eggs, then baking it to achieve a texture similar to the creamy centers of French toast. The Best Bread Pudding Recipe Inspired by a bakery-famous recipe, this bread pudding recipe is our absolute favorite! My sister, who worked at this bakery, always raved about their bread pudding – a dessert known for its exceptionally sweet, caramel-infused flavor with hints of vanilla. This recipe delivers a delicious blend of creamy, custardy texture (like crème brûlée!) with a slightly crispy top. It’s a twist on the traditional British recipe, Americanized to be extra sweet. QUICK TIP Explore our other bakery-inspired recipes, like this Banana Pudding Recipe, adapted from the famous Magnolia Bakery or these Salted Caramel Cookies inspired by a local cookie shop. Ingredients in Bread Pudding Brioche Bread: Best when day-old for optimal custard absorption. Unsalted Butter: Adds richness and aids in caramelizing the top Egg Yolk: Creates a richer custard than whole eggs. Vanilla: Use extract for a classic flavor or vanilla bean paste for intensity. Salt: Enhances flavors, balances sweetness. Cinnamon: Optional for a hint of spice. Heavy Cream: Full-fat for creamy texture. Brown Sugar: Dark for deeper sweetness, light for milder. White Sugar: Sweetens and aids in caramelizing the top. How To Make Bread Pudding Preheat Oven: Set to 375°F (190°C). Prepare Bread: Quarter brioche slices. Make Custard: Whisk egg yolk, vanilla, salt, cinnamon, cream, and sugars in a bowl. Add melted butter. Combine: Soak bread in custard for 3 minutes. Assemble: Transfer to an 8×8-inch baking dish, press evenly. Bake: 40-45 minutes until golden and set. Serve: Rest briefly, then serve with your choice of toppings like powdered sugar, caramel sauce, whipped cream, or melted ice cream. Best Bread For Bread Pudding After testing just about every type of bread, brioche has remained our top choice. Grab quality bakery brioche for the best possible flavor. Is Bread Pudding good the next day? Yes, it can be quite delicious the next day. The flavors often meld and develop more fully. It’s best to reheat it gently, either in the oven or microwave, being careful to not dry it out. You may even enjoy it cold, straight from the refrigerator. What To Serve With Bread Pudding Powdered Sugar: Add a light dusting on top, using a fine mesh sieve. Caramel-Vanilla Sauce: A quick, stovetop sauce with rich vanilla and caramel flavors. Whipped Cream: Easily prepare homemade whipped cream for a light and fluffy topping. Creme Anglaise: A simple alternative is to use melted vanilla ice cream — its remarkably similar to traditional Creme Anglaise. Vanilla Bean Ice Cream: Adds a cold, creamy contrast to the warm pudding. Recipe Tips Soak bread, making sure a slight pool of custard remains at the bowl’s bottom (this ensures the pudding won’t be dry). Bake until set but with a slight wobble to maintain moisture. Let the pudding rest before serving to achieve clean slices. STORAGE Storing Leftovers Cool completely after baking. Cover tightly and refrigerate for up to 3 days. Freezing Bread Pudding For freezing, bake in a foil pan. Cool, then wrap tightly with storage wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator. Freeze extra sauce separately. More Delicious Desserts: Apple Cobbler Cinnamon Bread Cinnamon Roll Monkey Bread Churros Mini Muffins (4 Different Ways!) FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Bread Pudding 5 from 5 votes - Review this recipe This classic Bread Pudding recipe transforms leftover bread and basic pantry staples into an incredible dessert, complete with rich caramel sauce and a scoop of whipped cream. SAVE TO RECIPE BOX Print Recipe Bread Pudding 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This classic Bread Pudding recipe transforms leftover bread and basic pantry staples into an incredible dessert, complete with rich caramel sauce and a scoop of whipped cream. Course Dessert, treat Cuisine American, Vegetarian Keyword bread pudding Prep Time 15 minutes minutes Cook Time 40 minutes minutes Total Time 55 minutes minutes Servings 12 servings Chelsea Lords Calories 620kcal Author Chelsea Lords Cost $8.24 Equipment8x8-inch pan (2-quart) IngredientsBread▢ 13 slices brioche bread, cut into quarters (Note 1)▢ 5 tablespoons unsalted butter, melted & cooledCustard▢ 1 large egg yolk (discard or save the whites)▢ 1 tablespoon vanilla extract (or 2 tsp vanilla bean paste)▢ 1/4 teaspoon fine sea salt▢ 1 teaspoon cinnamon, optional▢ 2 cups heavy cream▢ 1 cup dark brown sugar, packed (or use light)▢ 1/2 cup white sugarServing Options:▢ Sprinkle of powdered sugar▢ Caramel sauce (1/2 cup butter, 1 cup brown sugar, 1/2 cup heavy cream, 1/8 tsp salt, 1 tsp vanilla)▢ Whipped Cream (1 cup heavy cream, 2-4 tbsp powdered sugar, 1 tsp vanilla, tiny pinch of salt)▢ 1-ingredient "Creme Anglaise" (just grab 1 pint vanilla bean ice cream and melt it!)▢ Vanilla bean ice cream (we love Tillamook)US - Metric USMetric InstructionsPREP: Preheat oven to 375°F (190°C). Set out an 8x8-inch (2-quart) baking dish.BREAD: Quarter the brioche slices. CUSTARD: In a large bowl, combine all custard ingredients. Whisk until smooth. Gradually drizzle in 3 tablespoons of the melted butter, whisking continuously. It's okay if the butter clumps slightly. COAT BREAD: Add the bread quarters to the custard. Gently fold to ensure each piece is coated. Let it stand for 3 minutes.BAKE: Transfer the bread and all the custard mixture into the baking dish. Press into an even layer. Use a pastry brush to brush (or drizzle it on) the remaining 2 tbsp. of melted butter evenly on top. Bake for 40-45 minutes or until the top is lightly golden and the center is set but slightly wobbly. Be careful not to over-bake. SERVE: Rest for a few minutes then serve with one of the below options (our fave is option 2!):Optional 1: Sprinkle powdered sugar on top and enjoy as isOption 2: Prepare caramel sauce (add everything to a small pot over medium-low heat and whisk until smooth. Bring to a boil then reduce the heat and cook until thickened. Remove from heat and whisk). Prepare whipped cream (combine everything in a stand mixer and whisk until soft peaks form). Spoon whipped cream over warm bread pudding then drizzle caramel sauce on top.Option 3: Creme anglaise: when starting to prepare the dessert, set out pint of ice cream and allow to fully melt. Stir then drizzle over bread pudding.Option 4: Serve with a scoop of vanilla bean ice cream. Recipe NotesNote 1: Opt for bakery-quality brioche bread for the best results – the quality of bread enhances the pudding! Use approximately 15-1/2 ounces or 13 slices, each cut about 3/4 inch thick, amounting to about 10 cups when gently packed. Nutrition FactsServing: 1serving | Calories: 620kcal | Carbohydrates: 103.4g | Protein: 17g | Fat: 16g | Cholesterol: 50.7mg | Sodium: 961.9mg | Fiber: 3.4g | Sugar: 32g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Coconut Oil Oatmeal Cookies by Chelsea Lords These Coconut Oil Oatmeal Cookies are the ultimate treat, where nutty coconut oil, hearty oats, and melty chocolate chips come together to create perfectly soft and chewy cookies with crisp edges. Check out our classic Coconut Oil Chocolate Chip Cookies for a delicious oat-free option! Coconut Oil Oatmeal Cookies Ready to switch up your cookie game?! You’ve got to give these Coconut Oil Oatmeal Cookies a try! Using coconut oil instead of butter not only adds a tropical flavor but also makes your cookies uniquely crispy and crumbly, that’ll make you wonder why you didn’t try this swap earlier! Can You Taste The Coconut Oil? The coconut taste is mild and can change based on the brand of oil you choose. The result? Cookies that feel both new and unique, yet still comforting and familiar. Coconut Oil Oatmeal Cookies Ingredients Solid Coconut Oil: Use it solid for the right texture. Unsalted Butter: Room temp butter mixes best. Brown Sugar: Packs in moisture and a caramel-like sweetness. White Sugar: Adds sweetness and helps create a crisp exterior. Eggs: Make sure they’re at room temp for a smoother blend. Vanilla Extract: Pure vanilla amps up the sweet flavors. Baking Soda: This is your lift-off agent, giving you those perfectly puffed cookies. Salt: Balances the sweet, don’t skip it! Cinnamon: Optional, but a dash spices things up. Old-Fashioned Oats: The old-fashioned kind gives a better texture than quick oats. Flour: The main support for these cookies! Chocolate Chips: Milk, dark, semi-sweet, or a mix—whatever you love! How To Make Coconut Oil Oatmeal Cookies Cream together solid coconut oil and butter with both sugars Add eggs and vanilla, beat until combined. Mix in baking soda, salt, cinnamon, and oats; mix. Blend in flour. Fold in most of the chocolate chips. Chill the dough for 1 hour. Roll into balls, then chill again briefly. Bake at 350°F for 13-15 minutes. Press remaining chocolate chips on top right after baking. Cool slightly on the baking sheet, then transfer to a rack. Recipe Tips Make sure the cookies are all the same size by using 3 tablespoons (70 grams) of dough for each one. Use a food scale for even-sized cookies. Don’t skip chilling the dough; it stops the cookies from spreading too much and helps the flavors get better. For the best texture, don’t melt the coconut oil; it should be solid, like softened butter. Room temperature ingredients blend more easily, so let eggs and butter sit out beforehand. Over-mixing the flour can lead to tough cookies; mix just until you no longer see dry flour. Watch the cookies closely towards the end of baking time; they can go from perfect to overdone quickly. QUICK TIP Don’t swap old-fashioned oats with quick oats; quick oats absorb more liquid, leading to drier, less tasty cookies. Stick to old-fashioned oats for the best results in this recipe. STORAGE Freezing Coconut Oil Oatmeal Cookies Freeze rolled dough balls on a sheet pan for 1 hour, then transfer to a bag for up to 3 months. Bake from frozen, adding 1-3 minutes to the bake time, or thaw in the fridge first. Note: While baked cookies can be frozen, they’re not as tasty when thawed. More Desserts With Oats: Caramel Oatmeal Cookies Oatmeal Bars Coconut Oatmeal Cookies Oatmeal Creme Pies Cowboy Cookies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Coconut Oil Oatmeal Cookies 5 from 8 votes - Review this recipe These Coconut Oil Oatmeal Cookies are the ultimate treat, where nutty coconut oil, hearty oats, and melty chocolate chips come together to create perfectly soft and chewy cookies with crisp edges. SAVE TO RECIPE BOX Print Recipe Coconut Oil Oatmeal Cookies 5 from 8 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These Coconut Oil Oatmeal Cookies are the ultimate treat, where nutty coconut oil, hearty oats, and melty chocolate chips come together to create perfectly soft and chewy cookies with crisp edges. Course Dessert, Snack Cuisine American, Vegetarian Keyword Coconut Oil Oatmeal Cookies Prep Time 25 minutes minutes Cook Time 15 minutes minutes Chilling Time 1 hour hour 10 minutes minutes Total Time 1 hour hour 50 minutes minutes Servings 20 cookies Chelsea Lords Calories 176kcal Author Chelsea Lords Cost $5.53 Ingredients▢ 1/2 cup solid coconut oil (don't melt!) (Note 1)▢ 1/2 cup unsalted butter, at room temperature▢ 1 packed cup light or dark brown sugar▢ 1/2 cup white granulated sugar▢ 2 large eggs, at room temperature▢ 1-1/2 teaspoons pure vanilla extract▢ 1 teaspoon baking soda▢ 1 teaspoon fine sea salt▢ 3/4 teaspoon ground cinnamon, optional▢ 3 cups old-fashioned oats▢ 1-1/2 cups white, all-purpose flour▢ 2 cups milk chocolate chips, separated (or use semi-sweet/dark or a combo!)US - Metric USMetric InstructionsPRO TIP: For total accuracy, consider using a Kitchen Scale set to grams. Toggle on this recipe card to "metric" measurements. This eliminates the need for measuring cups—simply add ingredients directly into the mixing bowl on the scale.WET INGREDIENTS: In a stand mixer fitted with the whisk attachment or in a large mixing bowl, use electric mixers to cream the solid coconut oil, butter, brown sugar, and granulated sugar until creamy and well combined. Beat in the eggs and vanilla extract until smooth. DRY INGREDIENTS: Directly add the baking soda, salt, cinnamon (if using), and oats into the wet ingredients. Beat until everything is just incorporated. Gently mix in the flour until no dry streaks remain. Stir in 1-3/4 cups of the chocolate chips.CHILL: Cover the bowl tightly with plastic wrap and refrigerate the cookie dough for at least 1 hour, but not longer than 3-4 hours to prevent the dough from drying out.ROLL BALLS: Once chilled, scoop out 3 leveled tablespoons (70g) of cookie dough per cookie. Roll into balls. You should get approximately 20 cookies from this amount of dough.PREPARE FOR BAKING: Preheat your oven to 350°F (175°C). After rolling the dough into balls, chill them in the refrigerator again for 5-10 minutes to firm up.BAKE: Place 6 chilled dough balls at a time on a baking sheet lined with silicone mats or parchment paper, spacing them at least 3 inches apart. Bake for 13-15 minutes. Watch for the cookies to lose their glossiness on top – a sign they're done. They should be slightly underbaked to achieve soft centers with crispy edges. COOL: As soon as you take the cookies out of the oven, press the reserved 1/4 cup chocolate chips onto the tops and tidy up any ragged edges by pressing them inwards with a metal spatula. Let the cookies rest on the baking sheet for 3-4 minutes before transferring them to a cooling rack. Recipe NotesNote 1: To measure the coconut oil, scoop it out in its solid form and pack it into a 1/2 cup measuring cup, leveling off the top. Nutrition FactsServing: 1serving | Calories: 176kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 77mg | Potassium: 86mg | Fiber: 2g | Sugar: 10g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Peppermint Brownie Ice Cream Bars (5 Ingredients!) by Chelsea Lords Try the best treat this season! Peppermint Brownie Ice Cream Bars feature a rich fudgy brownie base, Oreos, creamy chocolate fudge, and peppermint ice cream, topped with whipped cream. With just five main ingredients, they’re an easy and popular choice for the holidays! Peppermint Brownie Ice Cream Bars If you’re a fan of these hugely popular Brownie Oreo Ice Cream Bars, get ready for a fun peppermint twist. We’re spicing things up with peppermint-crunch ice cream and peppermint Oreos®, topped off with peppermint crunch candy. These bars have become a party favorite and are already a hit at several holiday gatherings! Ingredients Fudge brownie mix: Choose a quality mix — one you know you love! Oreos: Regular or peppermint if you can find them! Hot fudge topping: Rich and thick; warm it slightly for easier spreading. Peppermint ice cream: Pick a brand you know and love! If you aren’t sure, try this article. Frozen whipped topping: Thaw completely; homemade whipped cream also works here. How To Make Peppermint Brownie Ice Cream Bars Oven and pan: Preheat oven, line 9×13-inch pan with parchment. Brownies: Bake as per package, under-baking by 2 minutes. Oreo layer: Chop and press 24 cookies onto brownies. Fudge layer: Warm and spread hot fudge over cookies. Ice cream: Soften peppermint ice cream, and layer over fudge. Whipped topping: Spread whipped topping, add optional toppings, and freeze overnight. Serve: Soften for 5 minutes, then cut with a hot knife and enjoy! Recipe Tips Brownie base: Slightly under-bake for softness when frozen. Hot fudge: Warm slightly for easy spreading. Ice cream: Soften just enough for spreading– don’t let it get too melty. Whipped topping: Thaw completely for smooth spreading. Cutting the bars: Use a hot, sharp knife for clean slices. Freezing stages: Freeze after adding fudge and ice cream for distinct layers. STORAGE To store Peppermint Brownie Ice Cream Bars: Freeze in an airtight container or wrap tightly in plastic wrap and foil. Separate layers with parchment or wax paper to prevent sticking. Bars are best enjoyed within a month. More Peppermint Treats: Peppermint Popcorn Peppermint Cookies Three-ingredient Peppermint Bark Pretzels Peppermint Bark Peppermint Fudge FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Peppermint Brownie Ice Cream Bars 5 from 1 vote - Review this recipe Try the best treat this season! Peppermint Brownie Ice Cream Bars, featuring a rich fudgy brownie base, Oreos, creamy fudge, and peppermint ice cream, topped with whipped cream. SAVE TO RECIPE BOX Print Recipe Peppermint Brownie Ice Cream Bars 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Try the best treat this season! Peppermint Brownie Ice Cream Bars, featuring a rich fudgy brownie base, Oreos, creamy fudge, and peppermint ice cream, topped with whipped cream. Course Dessert, treat Cuisine American, Vegetarian Keyword Peppermint Brownie Ice Cream Bars Prep Time 35 minutes minutes Cook Time 20 minutes minutes Chilling 8 hours hours Total Time 8 hours hours 55 minutes minutes Servings 20 -40 servings (depending on size cut) Chelsea Lords Calories 405kcal Author Chelsea Lords Cost $11.84 Equipment9x13-inch panOptional: parchment paper Ingredients▢ 1 pkg. fudge brownie mix + ingredients called for (Note 1)▢ 27 regular or peppermint Oreos, divided (leave 3 for topping)▢ 1 container (11.75 oz) hot fudge topping▢ 48 oz peppermint ice cream▢ 8 oz frozen whipped topping, completely thawed▢ Optional: finely chopped peppermint bark or peppermint crunch candies InstructionsPREP: Preheat your oven according to the brownie mix directions. Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.BROWNIES: Prepare the brownie mix as per the package instructions. Bake the brownies about 2-3 minutes less than the package recommends. They should be fully set but still soft. Let the brownies cool for 20 minutes after baking.OREOS: Coarsely chop 24 Oreos (cut each into four pieces). Gently press the chopped cookies in an even layer on top of the cooled brownies.HOT FUDGE: Warm the hot fudge for 30 seconds in a microwave. Dollop the fudge all over the Oreos, and then gently smooth into an even layer using the back of a spoon. This takes some patience! Freeze for 10 minutes.ICE CREAM: Allow the ice cream to soften at room temperature for 5 minutes. Remove the pan from the freezer. Scoop large scoops of ice cream over the hot fudge layer, then smooth into an even layer using the back of a large spoon or a spatula.WHIPPED TOPPING: Use a spatula to spread the thawed whipped topping evenly over the ice cream. Optionally, garnish with 3 crushed Oreos (crush whole Oreos in a bag using a meat mallet or wooden spoon). Cover pan tightly and freeze overnight.ENJOY: Let the bars sit at room temperature for 5 minutes to soften before cutting. Lift the bars out using the parchment paper overhang. Use a sharp knife, warmed under hot water and wiped dry, to cut the bars. Return any leftovers promptly to the freezer, covered. Video Recipe NotesNote 1: We highly recommend Betty Crocker®Triple Chunk Supreme Brownie Mix. Smooth it into a 9x13-inch pan and bake for 20 minutes for best results. Note 2: Peppermint Oreos, available at many stores, add a special touch, but regular Oreos work just as great! Tips: Brownie base: Slightly under-bake for softness when frozen Hot fudge: Warm slightly for easy spreading. Ice cream: Soften just enough for spreading-- don't let it get too melty. Whipped topping: Thaw completely for smooth spreading. Cutting bars: Use a hot, sharp knife for clean slices. Nutrition information is approximate. It does not include the ingredients required for the brownie mix, and the ice cream information will vary by the brand. Nutrition FactsServing: 1serving | Calories: 405kcal | Carbohydrates: 64g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 246mg | Potassium: 224mg | Fiber: 2g | Sugar: 28g | Vitamin A: 227IU | Vitamin C: 5mg | Calcium: 101mg | Iron: 3mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Christmas Punch by Chelsea Lords Presenting Christmas Punch, your holiday must-have: sweet limeade, fizzy grapefruit soda, and cranberry-pomegranate juice, all brightened with fresh lime. Just four ingredients for an easy, festive drink! Or try another holiday hit – this homemade Eggnog always gets rave reviews, Crockpot Hot Chocolate is perfect for hosting, and our four-ingredient White Hot Chocolate is a total crowd-pleaser! Try Our Favorite Christmas Punch! This fun holiday beverage is: East to make: Quick, easy steps with minimal ingredients. Deliciously refreshing: Sweet, tangy–the perfect refreshing drink. Looks festive: Vibrant colors — perfect for the holidays! Customizable: Easy to adapt to personal preference. Loved by all: A total hit for any holiday gathering. Christmas Punch Ingredients Frozen limeade concentrate: Plan ahead to ensure it is fully thawed. Fresca: This is a citrusy fizzy drink brand name for a flavor boost. You can also use citrus-flavored sparkling water. Cranberry-pomegranate juice: Pick a quality brand for the best flavor. Limes: Use thin slices for better dispersion. Pomegranate arils (optional): For a pop of color. Fresh mint (Optional): A refreshing contrast to the citrus. How To Make Christmas Punch Prep: Thaw limeade concentrate and chill the Fresca and juice. Muddle: Muddle mint (optional) with a bit of limeade in a punch bowl. Mix: Add the rest of the limeade, Fresca, and juice. Add limes: Toss in lime slices. Ice: Add ice just before serving. Garnish (optional): Garnish with pomegranate arils and enjoy! QUICK TIP Don’t let the name fool you. Christmas Punch is delightful any day of the year! STORAGE Christmas Punch is best enjoyed soon after being made because over time the fizz will dissipate. If you do have leftovers, strain out the ice and store the drink in an airtight container in the fridge. More Delicious Beverages: Sherbet Punch Virgin Mojito Recipe Apple Cider Apple Smoothie Punch Recipe FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Christmas Punch 5 from 1 vote - Review this recipe Presenting Christmas Punch, your holiday must-have: sweet limeade, fizzy Fresca, and cranberry-pomegranate juice, all brightened with fresh lime. Just four ingredients for an easy, festive drink! SAVE TO RECIPE BOX Print Recipe Christmas Punch 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Presenting Christmas Punch, your holiday must-have: sweet limeade, fizzy Fresca, and cranberry-pomegranate juice, all brightened with fresh lime. Just four ingredients for an easy, festive drink! Course beverage, Dessert, Drinks Cuisine American, Vegetarian Keyword Christmas Punch Prep Time 10 minutes minutes Total Time 10 minutes minutes Servings 12 servings Chelsea Lords Calories 171kcal Author Chelsea Lords Cost $9.98 EquipmentPunch bowl/large pitcher or Drink DispenserDrink Muddler, optional (Note 1) Ingredients▢ 12 oz. frozen limeade from concentrate▢ 2 liters Fresca▢ 64 oz. cranberry-pomegranate juice▢ 4 limes, thinly sliced▢ Optional: pomegranate arils and 1 pkt (.5 oz) fresh mint,▢ For serving: lots of ice (pebble if possible!) InstructionsPREP: Ahead of time, thaw the limeade concentrate in the fridge. Thoroughly chill Fresca and juice.ASSEMBLE: At serving time, muddle the mint (if using) with a few tablespoons of the limeade in the base of a large punch bowl. Then add the remaining ingredients. Add ice and serve. Garnish individual glasses with pomegranate arils, if desired. Recipe NotesNote 1: Muddler: This drink muddler is great, but the top of a sturdy wooden spoon does the trick too! Storage: This punch is best enjoyed soon after being made (within 1-2 hours), due to carbonated drinks losing their fizz. If there are leftovers, strain out the ice and store in an airtight container in the fridge. Nutrition FactsServing: 1serving | Calories: 171kcal | Carbohydrates: 44g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 21mg | Potassium: 48mg | Fiber: 1g | Sugar: 39g | Vitamin A: 23IU | Vitamin C: 71mg | Calcium: 16mg | Iron: 0.3mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Crockpot Chicken Stew by Chelsea Lords Crockpot Chicken Stew is the ultimate comfort food! It’s a delicious blend of tender chicken, aromatic herbs, loads of veggies, and a savory broth. Just toss everything into your slow cooker and let it work its magic! Crockpot Chicken Stew Last year, our team’s writer, Maggie, shared this amazing Chicken Stew recipe. It became a household favorite, prompting me to experiment with a slow cooker version for those busy weeknights. While stovetop sautéing adds a depth of flavor a slow cooker can’t replicate, this slow cooker chicken stew is impressively delicious and incredibly easy to prepare! Crockpot Chicken Stew Ingredients Chicken thighs: Choose either bone-in or boneless. Breasts won’t withstand the cooking time needed for the vegetables to become tender. Carrots: Cut them into chunky pieces. Yellow onions and celery: Finely dice them — the finer, the better. Use a food processor for quicker prep.Gold potatoes: Cut them into ½-inch pieces. No peeling needed! Garlic: Use minced, either fresh or from a jar. Worcestershire and vinegar: These add depth of flavor. Seasonings: Thyme, sage, oregano, and smoked paprika. Don’t skimp on these; they are essential! Chicken bouillon powder: Enhances the chicken flavor and adds seasoning. Chicken broth: Serves as the savory base of the Crockpot Chicken Stew. Bay leaves: Help cut through the richness. Unsalted butter: Essential for making the roux, which thickens the stew. Flour: Acts as a thickening agent. Frozen peas: Add a pop of color and additional texture. How To Make Crockpot Chicken Stew Combine ingredients: Place all “For the First Step” ingredients in a greased slow cooker. Cook: Cover and cook on low (5-7 hours) or high (3-5 hours) until chicken is tender. Shred chicken and add peas: Remove chicken, shred it, and add frozen peas. Make Roux: Melt butter, whisk in flour, and add 3/4 cup slow cooker liquid. Finish stew: Stir in roux, return shredded chicken, adjust seasoning, and remove bay leaves. Serve: Optionally, garnish with fresh herbs and serve with crusty bread. Enjoy! STORAGE Refrigerate: Allow stew to cool then transfer to airtight containers. Store in the fridge for up to four days. Freeze: For longer storage, freeze it for up to three months. Thaw the stew in the refrigerator before reheating. What To Serve With This Dish Crusty No-Knead Bread, Dinner Rolls, French Bread, or Focaccia: Perfect for dipping! Garden Salad: A fresh, crisp salad adds a fresh contrast. Fruit: This gorgeous Winter Fruit Salad or whatever seasonal fruit you’ve got on hand! Drop Biscuits: Perfect for sopping up the stew. Couscous or Quinoa: Light and fluffy, perfect for absorbing flavors. Baked Sweet Potatoes: Their sweetness pairs well with the savory Crockpot Chicken Stew. More Crockpot Favorites: Taco Chili Crockpot Chicken Wild Rice Soup Beef Ragu Crockpot Cajun Chicken Crockpot Roast FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Crockpot Chicken Stew 5 from 1 vote - Review this recipe Crockpot Chicken Stew is the ultimate comfort food! It's a delicious blend of tender chicken, aromatic herbs, loads of veggies, and a savory broth. Just toss everything into your slow cooker and let it work its magic! SAVE TO RECIPE BOX Print Recipe Crockpot Chicken Stew 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Crockpot Chicken Stew is the ultimate comfort food! It's a delicious blend of tender chicken, aromatic herbs, loads of veggies, and a savory broth. Just toss everything into your slow cooker and let it work its magic! Course Dinner, Main Course, Soup Cuisine American, Healthy Keyword Crockpot Chicken Stew Prep Time 30 minutes minutes Cook Time 4 hours hours Total Time 4 hours hours 30 minutes minutes Servings 6 servings Chelsea Lords Calories 455kcal Author Chelsea Lords Cost $16.87 Equipment6 quart slow cooker IngredientsAdd First▢ 1½ pounds chicken thighs (Note 1)▢ 1½ cups chunked (½-inch) carrots (2-3 large)▢ 2 cups finely diced yellow onion (1 large; 2 small)▢ 1 cup finely diced celery 2-4 stalks▢ 2 cups diced (½-inch) gold potatoes (3/4ths pound)▢ 1 tablespoon each: minced garlic and Worcestershire sauce▢ 1 tablespoon each: dried thyme, dried rubbed sage, smoked paprika, chicken bouillon powder▢ ½ teaspoon each: dried oregano, fine sea salt, pepper▢ 2½ cups chicken broth▢ 2 bay leaves, optionalAdd Later▢ 4 tablespoons unsalted butter▢ ⅓ cups all-purpose, white flour▢ ⅔ cup frozen peas▢ 1 teaspoon balsamic vinegar▢ Optional, for serving: crusty buttered bread, 2 tablespoons chopped fresh parsley InstructionsCOMBINE: Place all the ingredients listed under "Add First" into a greased 6-quart slow cooker. Mix gently to combine, ensuring the chicken is submerged in the liquid.COOK: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-5 hours or until chicken is tender and can be shred easily. (We like this best on low!)CHICKEN: Remove the chicken from the slow cooker into a bowl and shred it using two forks.ROUX: On the stovetop, use a medium-sized pot heated over medium-high heat. Add the butter and whisk it until completely melted. Sprinkle the flour over the melted butter and whisk constantly for 1 minute. Mixture should look frothy. Gradually add in about 1 cup of the liquid from the slow cooker to create a smooth, thick paste.FINISH: Add the roux to the slow cooker and stir well until it's fully integrated. Return the shredded chicken along with frozen peas & balsamic vinegar. Remove the bay leaves. Stir everything together. Cover and heat through (10 minutes). Taste and adjust the seasoning, adding an additional 1-2 teaspoons of chicken bouillon if needed until flavors sing.ENJOY: Ladle the stew into bowls, and if desired, garnish with fresh parsley (optional) and serve with crusty buttered bread. Enjoy! Video Recipe NotesNote 1: Chicken: We've tested this recipe with both bone-in and boneless. Both are delicious; we prefer bone-in. If thighs have skin, remove before cooking-- otherwise, it will be too greasy. Note 2: Veggies: Be sure to very finely dice the onions and celery so they're tender in time. Dice finely by hand or use a food processor and pulse them carefully until they're in tiny pieces. Nutrition FactsServing: 1serving | Calories: 455kcal | Carbohydrates: 31g | Protein: 23g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 133mg | Sodium: 539mg | Potassium: 867mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7229IU | Vitamin C: 24mg | Calcium: 63mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
5-Ingredient Creamy Chicken and Wild Rice Soup by Chelsea Lords This Creamy Chicken and Wild Rice Soup is easy to make with just five ingredients, thanks to some great kitchen shortcuts! It’s delicious comfort food – tender chicken, hearty wild rice, and a rich, creamy soup base. A Favorite Soup Made Quicker Creamy Chicken and Wild Rice Soup is one of my absolute favorites, and I whip it up multiple times during fall and winter. But let’s face it, I don’t always have the time to start from scratch or wait around for a slow cooker. That’s why I’ve got this recipe packed with shortcuts, so you can have dinner on the table in a hurry! Just like my other quick and tasty soup recipes—Five-Ingredient Pumpkin Curry Soup, Easy Zuppa Toscana, and 20-Minute Chicken Tortilla Soup—this soup is all about getting a delicious meal ready in no time! Creamy Chicken and Wild Rice Soup Ingredients Yes, technically we’ve got 6 ingredients, but everyone’s got olive oil right?! Here are the main 5 ingredients: Mirepoix: Pre-chopped or DIY mix of onions, carrots, and celery. Long grain and wild rice mix: Look for seasoning included. Ben’s Original® is our favorite here. Chicken broth: Use a good quality broth — we recommend Swanson. Heavy whipping cream: Adds richness and creaminess. Diced rotisserie chicken: Convenient and tasty protein. How To Make Creamy Chicken and Wild Rice Soup Sauté veggies: Sauté mirepoix in olive oil. Cook rice: Add rice, broth, and seasoning, then simmer until rice is tender. Add cream: Stir in heavy whipping cream. Incorporate chicken: Add diced rotisserie chicken. Or leftover Baked Chicken Breast. Serve and enjoy: Ladle into bowls and enjoy! What To Serve With Creamy Chicken and Wild Rice Soup Crusty Bread or Dinner Rolls: Perfect for dipping. Winter Salad or Caesar Salad: Refreshing contrast. Crackers: We love soup crackers! Grilled Cheese: A classic pairing! Fresh Fruit: Added sweetness. Side Veggies: We love these Roasted Sweet Potatoes on the side. STORAGE Storing Creamy Chicken and Wild Rice Soup Refrigerate leftover soup in an airtight container for 2-3 days. Note that rice continues to absorb surrounding liquid, so thin with broth when reheating. Freezing is not recommended. More Easy Soup Recipes: Chicken and Potato Soup Lemon Chicken Orzo Soup Tuscan Soup Cauliflower Soup Recipe Broccoli Soup FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Creamy Chicken and Wild Rice Soup 5 from 2 votes - Review this recipe This Creamy Chicken and Wild Rice Soup is easy to make with just five ingredients, thanks to some great kitchen shortcuts! It's delicious comfort food - tender chicken, hearty wild rice, and a rich, creamy soup base. SAVE TO RECIPE BOX Print Recipe Creamy Chicken and Wild Rice Soup 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Creamy Chicken and Wild Rice Soup is easy to make with just five ingredients, thanks to some great kitchen shortcuts! It's delicious comfort food - tender chicken, hearty wild rice, and a rich, creamy soup base. Course Dinner, Main Course, Side Dish, Soup Cuisine American, Healthy Keyword Creamy Chicken and Wild Rice Soup Prep Time 15 minutes minutes Cook Time 20 minutes minutes Total Time 35 minutes minutes Servings 4 -6 servings Chelsea Lords Calories 812kcal Author Chelsea Lords Cost $9.12 Ingredients▢ 2 tablespoons olive oil▢ 2-1/2 cups mirepoix (3/4 cup each: finely diced yellow onion, celery, and carrot) (Note 1)▢ 2 pkgs. (6 oz each) long grain & wild rice mix (Note 2)▢ 1 carton (32 oz or 4 cups) chicken broth, plus 1 cup water▢ 2 cups heavy whipping cream▢ 2 cups diced rotisserie chicken (Note 3)▢ Optional, for serving: crusty bread for dipping! InstructionsVEGGIES: In a Dutch oven or large pot, heat olive oil over medium-high heat. Add the mirepoix and sauté, stirring occasionally, until the vegetables are tender (about 8-10 minutes). Don't rush this.WILD RICE: To the pot, add the wild rice and the contents of its seasoning packets. Pour in the chicken broth and water. Bring the mixture to a boil. Once boiling, cover the pot, reduce the heat to low, and let it simmer for 18-23 minutes, or until the rice is tender. (Cook time is quicker in cast iron and slower in a nonstick pot).FINISH SOUP: Turn off the heat. Stir in the heavy whipping cream. Add the diced chicken and stir to combine. Taste the soup and add additional seasoning if needed.ENJOY: Ladle into bowls and enjoy! Crusty bread and soup crackers are delish with this soup! Video Recipe NotesNote 1: Mirepoix: Many grocery stores offer pre-chopped mirepoix, which consists of equal parts carrot, onion, and celery. Alternatively, you can dice your own—3/4 cup of each. Note 2: Rice: Ensure you choose rice packets that come with included seasoning. Note 3: Chicken: For added convenience, grab rotisserie chicken that has already been pulled from the bones and shredded. Nutrition FactsServing: 1serving | Calories: 812kcal | Carbohydrates: 31g | Protein: 39g | Fat: 60g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 248mg | Sodium: 549mg | Potassium: 200mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1793IU | Vitamin C: 7mg | Calcium: 84mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Chocolate Marshmallow Cookies by Chelsea Lords Chocolate Marshmallow Cookies are a blast to make and even better to eat! Think rich, fudgy chocolate cookies topped with gooey marshmallows and a smooth chocolate topping. Absolutely the best! Chocolate Marshmallow Cookies Ready to shake up your cookie game? Give these Chocolate Marshmallow Cookies a try! They’re super yummy and easy to whip up. Plus, they’re perfect for any baking level. Start with your go-to chocolate cookie dough (store-bought is totally fine!) and add half a marshmallow on top just before they’re done baking. After cooling, each cookie gets a decadent chocolate coating. The result? A rich, fudgy cookie with a melt-in-your-mouth gooey marshmallow center. Seriously, these are such a treat! Chocolate Marshmallow Cookie Ingredients Favorite chocolate cookie recipe: Choose a recipe that you love! If you’re short on time, packaged refrigerated dough works great. Store-bought dough: If using store-bought dough, we love Ruby Snap’s Maris dough if it’s available. If you need to consider allergies, we like these Gluten-Free, Vegan Cookies. Toppings: Large marshmallows: Fresh marshmallows are easier to cut, melt into the cookie better, and taste best. Semi-sweet chocolate chips: Quality matters. The better the chocolate, the better the flavor. Coconut oil: This helps to thin the chocolate for a smoother topping. How To Make Chocolate Marshmallow Cookies Prepare the dough: Use your favorite chocolate cookie recipe. Partially bake: Start baking according to the recipe, but remove 2 minutes early. Add marshmallows: Press half a marshmallow on each cookie and finish baking. Cool cookies. Make chocolate topping: Microwave chocolate and oil until smooth. Top the cookies: Spoon melted chocolate over cooled cookies. Recipe Tips Stir frequently: Stir the chocolate every 20 seconds. This helps evenly distribute heat and prevents the chocolate from seizing. Avoid water: Ensure no water gets into the chocolate as even a small amount can make it clumpy. Thin consistency: If the chocolate is too thick and won’t spread nicely over the Chocolate Marshmallow Cookies, add a bit more oil. STORAGE Wait until fully cool before adding to an airtight container. Separate layers with parchment paper. Store at room temperature, but away from heat or light for up to five days. Best eaten on day one or two! More Cookie Recipes: Coconut Oil Chocolate Chip Cookies Fudge-Striped Cookies Swig Sugar Cookies Lemon Cookies Maple Cookies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chocolate Marshmallow Cookies 5 from 2 votes - Review this recipe Chocolate Marshmallow Cookies are a blast to make and even better to eat! Think rich, fudgy chocolate cookies topped with gooey marshmallows and a smooth chocolate topping. Absolutely the best! SAVE TO RECIPE BOX Print Recipe Chocolate Marshmallow Cookies 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Chocolate Marshmallow Cookies are a blast to make and even better to eat! Think rich, fudgy chocolate cookies topped with gooey marshmallows and a smooth chocolate topping. Absolutely the best! Course Dessert Cuisine American, Vegetarian Keyword Chocolate Marshmallow Cookies Prep Time 30 minutes minutes Total Time 30 minutes minutes Servings 20 cookies (depending on recipe used) Chelsea Lords Author Chelsea Lords Cost $6.12 IngredientsChocolate Cookies▢ Use your fave chocolate cookie recipe or one of these:▢ Chocolate Cookies (our fave!)▢ Brownie cookies (easy; uses a boxed brownie mix)▢ Chocolate caramel cookies▢ Store-bought chocolate dough or baked cookies (we love Ruby Snap's Maris dough)Toppings▢ Large marshmallows, cut in half▢ 1 cup semi-sweet chocolate chips (best quality possible)▢ 1/2 teaspoon coconut (or vegetable) oil InstructionsCOOKIE DOUGH and MARSHMALLOWS: Follow the directions to prepare your chosen chocolate cookie recipe. Cut large marshmallows in half with sharp kitchen scissors.BAKE: Bake the cookies as per your recipe's instructions, but subtract 2 minutes from the recommended bake time. Remove the cookies from the oven. Lightly press a marshmallow half onto the top of each cookie. Return the cookies to the oven and bake for an additional 2 minutes.COOL: After baking, remove the cookies from the oven. Use the back of a spoon to gently press down on the marshmallows, slightly flattening them. Allow the cookies to cool for five minutes on a sheet pan; then transfer to a wire cooling rack to cool completely.CHOCOLATE COATING: Place the cookies back on a lined baking sheet. In a microwave-safe bowl, combine the chocolate chips and oil. Microwave in 20-second increments, stirring after each, until the chocolate is completely melted and smooth. Gently spoon the melted chocolate over each cooled marshmallow-topped cookie. (This amount of chocolate coating is enough for 15-20 cookies. If you have more cookies, melt additional chocolate and oil in a separate bowl.) Let chocolate harden at room temperature before enjoying. Video Recipe NotesLarge marshmallows: Fresh, soft marshmallows are easier to cut, melt into the cookie better, and taste best. Semi-sweet chocolate chips: Quality matters. The better the chocolate, the better the flavor. Coconut oil: The helps to thin the chocolate for a smoother topping. Tips: Stir the chocolate every 20 seconds. This helps evenly distribute heat and prevents the chocolate from seizing. Ensure no water gets into the chocolate as even a small amount can make it clumpy. If the chocolate is too thick and won't spread nicely over the cookies, add a bit more oil. Nutrition information will vary widely, depending on the cookie recipe you use. Nutrition FactsServing: 1serving We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Rosemary Chicken Salad by Chelsea Lords Our Rosemary Chicken Salad combines the sweetness of cranberries and the crunch of pecans with a bright, rosemary-infused dressing, for a fun update on a classic. This Chicken Salad Recipe is one of the most made meals at our home, so of course we’ve made plenty of variations over the years. Try our Chicken Salad with Apples, Curry Chicken Salad, or Mexican Street Corn Chicken Salad next! Rosemary Chicken Salad While visiting California, I tried a rosemary-flavored chicken salad sandwich from a cafe that was so incredible delicious! Inspired, I used rosemary from our herb garden to make a similar version. This Rosemary Chicken Salad is perfect for fall and winter, offering a seasonal twist on a classic dish. It’s a must-try for rosemary lovers! Rosemary Chicken Salad Ingredients Rotisserie chicken: If you can find it, a lemon-herb rotisserie chicken offers the perfect complementary flavor to the dressing. Pecans: Toasting them slightly enhances their nutty flavor. Dried cranberries: Tart dried cherries are another great option. Celery: Finely dice for better integration. Green onions (optional): Include the green and white parts for a mild bite. If you aren’t a fan of onion, leave it out! Dressing Ingredients Mayonnaise (Full-fat): For creaminess; Hellman’s/Best Foods® recommended. Sour Cream: Adds tanginess. Honey: Adjust to your sweetness preference. Apple Cider Vinegar: Complements rosemary. Dijon Mustard: Grey Poupon® is our fave here! Lemon Juice: Adds brightness; include zest for extra flavor. Rosemary: Finely minced for the most flavor. How To Make Rosemary Chicken Salad Quality chicken: Rotisserie chicken is convenient and flavorful, but feel free to use leftover grilled or baked chicken. Fresh herbs: Better flavor with fresh rosemary! Marinating: Chill the salad for 1-2 hours before serving to blend flavors. Nuts: Use toasted nuts for enhanced flavor. Walnuts and almonds are great here too! STORAGE Storing Rosemary Chicken Salad Refrigerate: Pop it in an airtight container, and it’ll be good for 3-5 days. Freeze: Better not; the mayo does weird things texture-wise when you thaw it out. Leftovers: They’re best cold, so give them a good stir before serving if they’ve been chilling in the fridge. How To Serve Rosemary Chicken Salad Sandwiches/Wraps: Serve in whole grain bread or a tortilla with lettuce. Lettuce Wraps: Use romaine or butter lettuce for a low-carb option. Salad: Top mixed greens for an instant salad. Stuffed Avocados: Fill avocado halves with the salad. Crackers/Crostini: Enjoy as a spread with crackers, pita chips, or cucumber slices. More Delicious Sandwiches: Grilled Cheese Chicken Caesar Sandwich French Dip Sandwich Cucumber Sandwich Honey and Banana Sandwich FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Rosemary Chicken Salad 5 from 2 votes - Review this recipe Our Rosemary Chicken Salad combines the sweetness of cranberries and the crunch of pecans with a bright, rosemary-infused dressing, for a refreshing update on a classic favorite. SAVE TO RECIPE BOX Print Recipe Rosemary Chicken Salad 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Our Rosemary Chicken Salad combines the sweetness of cranberries and the crunch of pecans with a bright, rosemary-infused dressing, for a refreshing update on a classic favorite. Course Dinner, lunch, Main Course, Sandwich Cuisine American, Healthy Keyword Rosemary Chicken Salad Prep Time 20 minutes minutes Total Time 20 minutes minutes Servings 4 sandwiches Chelsea Lords Calories 499kcal Author Chelsea Lords Cost $12.10 IngredientsSalad▢ 2 packed cups rotisserie chicken, finely diced▢ ½ cup pecans, finely diced (Note 1)▢ ⅓ cup dried cranberries▢ ½ cup thinly sliced celery▢ Optional: ⅓ cup green onions, thinly slicedDressing▢ ⅓ cup full fat mayonnaise (we love Best Foods)▢ 3 tablespoons sour cream▢ 1½ tablespoons each: honey and apple cider vinegar▢ 1½ teaspoons each: Dijon mustard and fresh lemon juice▢ 1½ teaspoons fresh rosemary, finely minced▢ Salt & pepper, to taste▢ For serving: bread, lettuce, avocado, crackers -- whatever you like! InstructionsOPTIONAL: TOAST PECANS: See Note 1.DRESSING: Whisk dressing ingredients together in a small bowl until smooth. Season to taste (I add ¼t sp salt and ⅛ tsp pepper). SALAD: Combine the salad ingredients in a large bowl. Scrape every bit of dressing on top and toss well. Taste and adjust to personal preference. SERVE: Enjoy! Serve as sandwiches, in lettuce wraps, with crackers, etc. Recipe NotesNote 1: Pecans: Buy toasted pecans or toast your own: Place pecans in a dry skillet over medium heat. Stir frequently for 3-5 minutes until they're fragrant. Watch carefully to keep from burning. Remove from heat and transfer to a plate to cool. Cool completely before dicing and adding to the salad. Nutrition FactsServing: 1serving | Calories: 499kcal | Carbohydrates: 16g | Protein: 34g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 127mg | Sodium: 563mg | Potassium: 109mg | Fiber: 2g | Sugar: 13g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 0.5mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Reindeer Cookies by Chelsea Lords Reindeer Cookies are not just delicious (think unbeatable fudgy chocolate with frosting), but they’re also cute, fun, and festive. They’re a perfect project to involve kids in decorating and can even double as edible table decor! Reindeer Cookies Move over, Cut Out Sugar Cookies – decorating these cookies is way more fun! And who can resist a good chocolate cookie?! They’re the best! And while my son would disagree (he’s all about these Swig Sugar Cookies), I’m team chocolate all the way. These Reindeer Cookies are not just a blast to make; they’re also festive and incredibly delicious! Reindeer Cookie Ingredients Chocolate cookies: In the recipe card below, choose between classic, brownie-based, or caramel-infused. For ease, use store-bought baked cookies or dough. Chocolate frosting: Either homemade or store-bought will work — whichever you have the time for! Pretzel twists: These will be our antlers! Vanilla wafers: These create a perfect base for the reindeer face. Edible candy eyes: These are available in most grocery baking aisles or online. Red chocolate candies: We use M&M’s®, but any small red chocolate candy will work! QUICK TIP We recently tried these gluten-free, vegan cookies and they were delicious. They’re a great choice if you need to consider allergies! Tips For Making Reindeer Cookies Cool before decorating: Let cookies cool completely; otherwise, the frosting may melt. Frosting: For a smoother look, use a piping bag. Decorating details: Secure eyes and noses with frosting; gently add pretzel antlers to attach without breaking. Decoration timing: If possible, add the pretzels and wafers close to the time of serving to maintain their crunch. Presentation fun: Serve Reindeer Cookies on a bed of coconut flakes to mimic snow! STORAGE Once decorated, enjoy these Reindeer Cookies soon, as the vanilla wafers and pretzels tend to soften quickly. More Holiday Fun: Christmas Cupcakes (Snow Globes) Christmas Oreos Peppermint Popcorn Christmas Donuts Christmas Snack Mix FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Reindeer Cookies 5 from 1 vote - Review this recipe Reindeer Cookies are not just delicious (think unbeatable fudgy chocolate with frosting), but they're also cute, fun, and festive. They're a perfect project to involve kids in decorating and can even double as edible table decor! SAVE TO RECIPE BOX Print Recipe Reindeer Cookies 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Reindeer Cookies are not just delicious (think unbeatable fudgy chocolate with frosting), but they're also cute, fun, and festive. They're a perfect project to involve kids in decorating and can even double as edible table decor! Course Dessert, Snack, treat Cuisine American, Vegetarian Keyword Reindeer Cookies Prep Time 30 minutes minutes Total Time 30 minutes minutes Servings 22 cookies (depending on recipe used) Chelsea Lords Author Chelsea Lords Cost $12.10 IngredientsChocolate Cookies and Frosting▢ Use your fave chocolate cookie recipe or one of these:▢ Chocolate Cookies▢ Brownie cookies (easy; uses a boxed brownie mix)▢ Chocolate caramel cookies▢ Store-bought chocolate dough or baked cookies (we love Ruby Snap's Maris dough!)▢ Chocolate frosting (homemade or store-bought)Decorations▢ Pretzel twists▢ Vanilla wafers▢ Edible candy eyes▢ Red M&M's InstructionsCOOKIE DOUGH: Follow the directions of your chosen chocolate cookie recipe.BAKE: Bake the cookies as per the instructions in your recipe. Once they are baked, take them out of the oven and let them cool down completely.DECORATE: Use a table knife to spread the chocolate frosting over each cookie. Place a vanilla wafer on the bottom half of each cookie. Add two edible candy eyes just above the wafer. Attach a red chocolate candy to the center of the wafer using a small dab of frosting. Gently press two pretzel twists into the top of the cookie to form antlers. Enjoy! Video Recipe NotesNutrition information is not included because the wide variety of cookie and frosting choices. We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
