Hoppy Cottontails! (Free Easter Printable) by Chelsea Lords Hoppy Cottontails everyone! Or…happy almost Easter! This free Easter Printable makes an adorable bag topper for a thoughtful Easter gift to family or friends. Fill the bag with donut holes, Coconut Macaroons, or Mexican Wedding Cookies, attach the printable bag topper, and gift away! Free Easter Printable! I had so much fun making these Easter treats with free printables a couple of years ago, and after sharing these delicious Coconut Macaroons and Mexican Wedding Cookies, I knew one more printable was in order! Those two cookies look so much like bunny tails, I thought this design would be a hit and much-needed addition to the collection — what do you think?! What treats to load in the bags As mentioned above, there are a few different treats that will go well in the bags and look like cute bunny tails to fit well with the Easter printable. Here are some options: Store–bought: Pick up some Donut Holes. They don’t need to be all white, and we love the varieties of color here as well! Homemade: Coconut Macaroons are so fun because they have the texture-like appearance of fur. Homemade: Mexican wedding cookies/Snowball Cookies are also fun because they have that bright-white color and round shape. I’ve shared a couple of variations on standard wedding cookies over the years — these Chocolate Chip Snowball Cookies or Peppermint Snowball Cookies. While I don’t think you’ll want to use peppermint in March unless you’re a huge peppermint fan, you may just want to bookmark that recipe — it is good! We usually give the wedding cookies/snowball cookies an extra dip in powdered sugar before adding to the bag — it ensures they are super white like a bunny tail! Tools that make the process easier Print the bag toppers on glossy card stock paper for best results. I recommend downloading the free Easter printable and then uploading it to a local print store to print in high-quality nice paper. To make cutting and folding the printable much easier, use a good paper cutter and a scoring board. Zip-loc® has the nicest-looking snack-size resealable bag, but any snack-size resealable bag will work. Do not print straight from the website file; make sure to first save it to your computer and then print. (If you’re still having issues, try a different browser, or feel free to drop me an email!) QUICK TIP This Easter printable was designed by the amazing CeeCeeBelle’s who we’ve collaborated with a few times here! (Check out these other printables and save them for upcoming holidays: Christmas printables, Valentine’s printables, Halloween printables, St. Patrick’s Day Printables.) Easter Printable Download Download this “Hoppy Cottontails” Easter Printable Bag Topper Here More Easter Recipes Chow Mein Noodle Nests with Easter M&M’s Bunny Cinnamon Rolls or these Homemade Cinnamon Rolls from scratch Carrot Cake Cupcakes with cream cheese frosting Carrot Cake with cream cheese frosting and candied pecans Magic Bars with Easter M&M’s FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Coconut Macaroons and Mexican Wedding Cookies 5 from 1 vote - Review this recipe Hoppy Cottontails everyone! Or...happy almost Easter! This free Easter Printable makes an adorable bag topper for a thoughtful Easter gift to family or friends. Fill the bag with donut holes, Coconut Macaroons, or Mexican Wedding Cookies, attach the printable bag topper, and gift away! SAVE TO RECIPE BOX Print Recipe Coconut Macaroons and Mexican Wedding Cookies 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Hoppy Cottontails everyone! Or...happy almost Easter! This free Easter Printable makes an adorable bag topper for a thoughtful Easter gift to family or friends. Fill the bag with donut holes, Coconut Macaroons, or Mexican Wedding Cookies, attach the printable bag topper, and gift away! Course Dessert Cuisine American, Vegetarian Keyword easter printable Prep Time 15 minutes minutes Cook Time 11 minutes minutes Total Time 26 minutes minutes Servings 25 -30 cookies Chelsea Lords Calories 135kcal Author Chelsea Lords Cost $7.21 IngredientsCoconut Macaroons▢ 2/3 cup white all-purpose flour▢ 5-1/2 cups sweetened coconut flakes Note 1▢ 1 can (14 oz.) full fat, regular sweetened condensed milk (NOT evaporated milk)▢ 1/4 teaspoon fine sea salt▢ 1/2 tablespoon pure vanilla extract (or 1 teaspoon vanilla bean paste)▢ Optional: 1-1/2 cup milk, semi-sweet, or dark chocolate chips + 1 teaspoon coconut or vegetable oil Note 2Mexican Wedding Cookies▢ 1/3 cup pecan halves▢ 1 cup unsalted good-quality butter ▢ 3/4 cup powdered sugar▢ 1/2 teaspoon fine sea salt▢ 2 teaspoons pure vanilla extract▢ 1-3/4 cups white all-purpose flour▢ 1 tablespoon cornstarch▢ powdered sugar for coating the cookiesUS - Metric USMetric InstructionsCoconut MacaroonsPREP: Preheat oven to 350 degrees F. Line two large trays with parchment paper or a Silpat liner and set aside.COCONUT MACAROONS: In a very large bowl, add in the sweetened coconut flakes, flour, vanilla, and salt. Scoop out every bit of the sweetened condensed milk into the bowl. Use hand mixers to beat ingredients until just combined; do not overmix. Use a large cookie scoop (1-1/2 tablespoons in size) to get about golf ball-sized compressed (press into the cookie scoop) cookies. The cookie scoop will get sticky and need to be washed a few times in the process. I also like to spray it with nonstick spray or use another spoon to help coax it out of the cookie scoop. You can leave the cookies as is right out of the scoop (for a more rustic appearance) or quickly roll them with your hands for a nicer appearance. BAKE: Place cookies on the prepared sheet pans, 1 inch apart. Bake for 11 to 14 minutes or until coconut is lightly toasted on top and bottoms are a very light brown. Don't overbake! Remove and allow to cool on the pan for 5 minutes before gently moving them with a metal spatula to a cooling rack.OPTIONAL CHOCOLATE: If you want to dip these in chocolate, wait for the cookies to fully cool. Then add the chocolate chips and coconut oil to a microwave-safe bowl and microwave in bursts of 20 seconds, stirring in between burst for 20-25 seconds until the chocolate is melted and smooth. Remember, chocolate is melting even outside of the microwave, so stir for a while to ensure it doesn't get burned. Transfer about 1/4 cup (just eyeball it) of melted chocolate to a plastic bag. Seal the bag without air in it and set aside.DIP: Generously dip the bases of the cooled cookies in the remaining melted chocolate; then transfer dipped cookies back to your parchment paper-lined trays. Use scissors to cut a tiny tip off the bag with the remaining melted chocolate; drizzle that chocolate over the cookies. Allow to set up at room temperature.STORAGE: These cookies will stay fresh, tightly covered, at room temperature for up to 3 days, or in an air-tight container in the fridge for 5-7 days. We like these cookies best within 1-2 days of being made. These cookies freeze and defrost really well without the chocolate!Mexican Wedding CookiesTOAST PECANS: Preheat the oven to 350 degrees F. Spread the pecans in an even layer on a sheet pan. Bake for 5-7 minutes or until they smell fragrant. Watch carefully to avoid burning. Remove and allow to completely cool before transferring them to a mini food processor or cutting board. Pulse or finely chop into very small pieces. Avoid over-pulsing in the food processor or you'll end up with pecan butter.WET INGREDIENTS: In a bowl of a stand mixer with the whisk attachment or a large bowl (and using a hand mixer), combine butter and 3/4 cup powdered sugar. Cream together until smooth and creamy, about 3-4 minutes. Add in the vanilla, salt, cornstarch, and pulsed/chopped pecans. Beat until smooth and combined. Add in the flour and mix until combined and smooth. It will seem sandy and crumbly at first, but keep mixing; it will come together. Once combined, do not overmix.CHILL: Wrap the dough in plastic wrap and refrigerate for 1 to 2 hours to chill.BAKE: Once chilled, measure out cookie dough using a 1 tablespoon measuring spoon (each ball should be exactly 1 tablespoon). If the dough gets too warm, put the dough in the freezer for 10-15 minutes. Preheat the oven to 375 degrees F. Line a light-colored sheet pan with a Silpat liner. Bake for 7-11 minutes (mine take 10 minutes). It's okay if some of the cookies bleed out on the edges and turn brown; this crumbles off easily when ready to roll in powdered sugar). Remove from the oven, let stand on tray for 3-5 minutes and then transfer to a wire cooling rack. Let cool for 2-3 minutes.POWDERED SUGAR: Add powdered sugar to a bowl (I start with 1 cup, but you may need slightly more). Roll the still-warm cookie in the powdered sugar and then return to the wire cooling rack. Let cool down a few more minutes, and then roll in the powdered sugar again.STORAGE: Store in an airtight container at room temperature. Re-roll in additional powdered sugar as needed. Best enjoyed within 1-3 days. Video Recipe NotesNote 1: These macaroons rely on very soft, ultra-fresh coconut for optimal flavor and texture. I even feel the bags at the store to find the softest feeling coconut! Make sure to get sweetened flakes. Note 2: We love milk chocolate best, but any chocolate works here. If you're worried about sweetness, use semi-sweet or dark chocolate. Note 3: There are 99 calories in the Mexican Wedding Cookies. Nutrition FactsServing: 1serving | Calories: 135kcal | Carbohydrates: 14.5g | Protein: 2.4g | Fat: 8.2g | Cholesterol: 6.1mg | Sodium: 26mg | Fiber: 1.4g | Sugar: 10.4g 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.
Pistachio Cake by Chelsea Lords This Pistachio Cake is sweet, moist, and dense. It’s made with real pistachios and is coated in a luxurious cream cheese frosting! This gluten-free cake is made with a few healthy ingredient swaps, but no one can even tell! After making this cake, use up the leftover pistachios in these divine honey Pistachio Cookies. Let’s Break Down This Pistachio Cake Recipe This recipe for a pistachio cake is a little unique because it’s quite a bit healthier than the other recipes you’ll see floating around the web. That said, we are not sacrificing flavor for nutrition here; this cake is a serious winner. This recipe actually came to be from this cashew cake. I was making that cake yet another time (as per family requests) and came up short on cashews. (I mean with cashews being constantly channeled into weekly batches of that cashew cake, this Cashew Ice Cream, and this cake-inspired Carrot Smoothie, I can’t keep them in stock!) With no cashews available, but a big bag of pistachios ready for the taking, I added them to the batter and haven’t looked back. This pistachio cake is downright delicious. It’s perfectly dense with a nice moist crumb and a wonderful sweet nuttiness. And it happens to be quite a bit better for you than most pistachio cake recipes out there. How? No white flour. We use oats instead. Far less sugar. This recipe has quite a bit less than most cake recipes that use 2+ cups. Pistachios (of course). These nuts are loaded with good-for-you fats and nutrients among other benefits. Protein-packed. Thanks to the nuts and eggs! Plant-based milk (almond milk). No pudding or gelatin mixes, or artificial food colorings (no pistachio pudding cake here!). All this said, the cake still does have some sugar and the frosting (while optional) also has a fair amount of sugar. So as a whole, this cake stacks up pretty great nutritionally but certainly isn’t perfect (what I like to call some great moderation!). Pistachio Cake Ingredients Below are a few ingredients in this recipe for Pistachio Cake that are worth diving deeper into: Pistachios. Save time (and your fingers!) by purchasing shelled pistachios. We love roasted and lightly salted pistachios best — more flavor without any extra effort on your part. (Here’s what we use in this cake). Old-fashioned oats. Although it would make sense that any oats would work since they’re getting blended anyways, it’s important to use old-fashioned to ensure you get the right measurement. Both quick and steel-cut oats are smaller, denser, and more compact, so measurements would be off and the cake would end up too dry. Almond milk. Any milk will work in these bars; we tested them with cow’s milk and plant-based milk. The recipe is written with plant-based milk to keep these bars as nutritious as possible, but use whichever you prefer. Corn starch. This is an important ingredient since we aren’t using flour and need some additional support and thickness. QUICK TIP While the ingredients in this cake are naturally gluten free, make sure to check all your ingredient labels to ensure they weren’t processed in a facility with gluten. If you have celiac disease, the small amount of contamination that could take place is enough to cause serious problems. How To Make Pistachio Cake This recipe is quick and easy to make, but you do need a good, powerful blender (think Blendtec® or Vitamix®) to break down the pistachios, butter, and oats. We blend the entire batter in the blender in different stages. Stop the blender and scrape down the sides frequently (or as needed) to ensure all the ingredients are blending and incorporating. Once the batter is fully blended and smooth, transfer it to a pan and bake. While it’s baking you can whip together the optional frosting and then frost the completely cooled cake. Pistachio Cake Tips Use a light-colored 8×8-inch pan and line it with parchment paper for easy cake removal. The light color helps heat reflect better. Line the pan. Be sure to line the pan with parchment paper for easy removal of the cake. Leave an overhang of parchment paper so you can pull up on the overhang to remove all the cake — it’s so much easier to cut cake squares out of the pan rather than in the pan. Use fresh ingredients. For the softest and best possible cake, use fresh, soft brown sugar and fresh baking agents. Don’t over-blend nuts and brown sugar. If the nuts are blended too long, you’ll end up with creamy pistachio butter which we don’t want! Cut the butter into small cubes. This helps it blend and incorporate better. Cake Recipe Tips, Cont. How to tell when the cake is done baking. This pistachio cake does slightly cave in the middle, but you’ll know it is done when it’s no longer glossy looking on top, the edges are firm and lightly browned, and a toothpick when inserted into the center of the cake comes out clean. Set cream cheese out at room temperature: We want the cream cheese to have plenty of time to soften, so start the process of making this cake by pulling it out of the fridge before you slide the cake in the oven. Only frost the cake once it has completely cooled– otherwise, the frosting will change textures from the heat of the cake. Garnish with extra chopped pistachios for additional texture (crunch), color, and flavor! Pistachio Cake Storage Frosted bars need to be tightly wrapped and stored in the fridge since there is dairy in the frosting. The fridge will turn the bars stale quickly, so they are best consumed soon after being made. (This cake is best eaten within 2-3 days.) For unfrosted bars, store in an airtight container at room temperature. Unfrosted bars freeze nicely, but frosted bars don’t freeze as well because of the dairy in the cream cheese frosting. To freeze*/thaw unfrosted bars: Cool cake completely before storing. Slice into bars. To freeze: Wrap individual cake bars in plastic wrap and then place all the wrapped cake pieces in large freezer bags. To thaw: Set out at room temperature or thaw frozen cake in the microwave. *There is some loss of texture and flavor when freezing and thawing this cake. More Delicious Baked Goods: Healthy Banana Muffins made without refined sugars Chewy Chocolate Chip Cookies with maple syrup! Healthy Pumpkin Bread with chocolate chips Healthy Carrot Muffins made without refined sugars Applesauce Brownies nutritious brownies made without any black beans! QUICK TIP To get picture-perfect bars, run a knife under hot water for a few seconds, wipe to dry, make a slice, and repeat. FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pistachio Cake 5 from 3 votes - Review this recipe This Pistachio Cake is sweet, moist, and dense. It's made with real pistachios and is coated in a luxurious cream cheese frosting! This gluten-free cake is made with a few healthy ingredient swaps, but no one can ever tell! SAVE TO RECIPE BOX Print Recipe Pistachio Cake 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Pistachio Cake is sweet, moist, and dense. It's made with real pistachios and is coated in a luxurious cream cheese frosting! This gluten-free cake is made with a few healthy ingredient swaps, but no one can ever tell! Course Brunch, Dessert Cuisine American, Healthy, Vegetarian Keyword pistachio cake, pistachio cake recipe Prep Time 20 minutes minutes Cook Time 37 minutes minutes Total Time 57 minutes minutes Servings 16 bars Chelsea Lords Calories 108kcal Author Chelsea Lords Cost $7.12 EquipmentHigh powered blender (Note 1)8x8-inch baking pan, parchment paper, & cooking spray IngredientsCake▢ 1 cup shelled pistachios (Note 2)▢ 3/4 cup light brown sugar (up to 1 cup -- See Note 3)▢ 8 tablespoons cold butter, cut into small cubes▢ 2 large eggs▢ 1/4 cup unsweetened vanilla almond milk (or milk of choice)▢ 1 teaspoon vanilla extract▢ 1 cup old-fashioned oats▢ 1/4 teaspoon baking powder▢ 1 teaspoon baking soda▢ 1/2 teaspoon fine sea salt▢ 1-1/2 tablespoons cornstarch (Note 4)Optional Cream Cheese Frosting▢ 2 ounces reduced-fat cream cheese (softened to room temperature)▢ 1/2 teaspoon vanilla extract▢ 1/8 teaspoon fine sea salt▢ 1-3/4 cups powdered sugar▢ 1 tablespoon unsweetened vanilla almond milk (or milk of choice)▢ Optional: additional chopped pistachios to topUS - Metric USMetric InstructionsPREP: Preheat the oven to 325 degrees F (162 degrees C). Line an 8x8-inch baking pan with parchment paper and lightly grease with cooking spray. Set aside for now. CAKE: Add the shelled pistachios and brown sugar to a large powerful blender (Blend-tec/Vitamix) and blend until pistachios are broken down and incorporated with brown sugar-- 20-30 seconds (don't blend too long we don't want to make pistachio butter!). Add in the cubed butter and pulse to break down butter. Scrape sides of blender and add in both eggs, milk, and vanilla extract. Blend until smooth and creamy. Add in the oats, baking powder, baking soda, salt, and cornstarch. Blend until the batter is completely smooth, stopping and scraping down edges as needed, about 90 seconds. BAKE: Pour completely smooth batter into prepared baking pan using a spatula to scrape out every bit. Smooth the top with the spatula and bake for 37-43 minutes or until cake is lightly browned at edges and set in the middle (toothpick when inserted in the center should come out clean). FROST: Meanwhile, place softened cream cheese in a large bowl. (Give it ample time to set out so your frosting isn't chunky.) Using a hand mixer, beat the cream cheese with the vanilla and salt until smooth. Slowly add in the powdered sugar (beating in between additions) until smooth and creamy and to the desired consistency. Add milk and beat until smooth. DECORATE: Frost the completely cooled cake evenly with the frosting. If desired, top the frosting with chopped pistachios. Video Recipe NotesNote 1: Blender: You'll need a good, powerful blender (think Blendtec or Vitamix) to break down the pistachios without overheating the machine. Note 2: Pistachios: We love dry roasted and lightly salted pistachios best — more flavor without any extra effort on your part. (Here's what we use in this cake). Note 3: Light brown sugar: Make sure the sugar is soft and fresh for the best possible cake texture. If you are used to healthier treats, use 3/4 cup brown sugar, but if you'd like a sweeter cake, use 1 cup. I usually go with 1 cup! Note 4: Corn starch: This is an important ingredient since we aren't using flour and need some additional support and thickness. Nutrition information is for the cake only. With the optional frosting one serving has 227 calories. Nutrition FactsServing: 1serving | Calories: 108kcal | Carbohydrates: 13.1g | Protein: 0.7g | Fat: 5.8g | Cholesterol: 15.3mg | Sodium: 3.5mg | Fiber: 0.5g | Sugar: 9.1g 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 Macaroons by Chelsea Lords Simple Coconut Macaroons are made with minimal ingredients thanks to the “secret” — sweetened condensed milk! These macaroons are sweet, chewy, and completely addictive, especially when dipped and drizzled in chocolate! If you are a coconut lover, you are going to go crazy for these cookies. Use leftover coconut flakes in these Coconut Oatmeal Cookies! Coconut Macaroons These macaroons are one of my mom’s “famous” recipes — I’ve shared her 7 Layer Bars, Carmelitas, and Rice Krispie Treats over the years, and am finally getting around to sharing this cookie recipe. She’s known for these macaroons — so much so that people asked her if they’d be served at my sister’s wedding, ha! They were — in fact, we made several hundred of them the day before the wedding a couple of years ago. Good thing they are super easy to make! A lot of the cookie recipes I’ve shared over the years can be fairly fussy to prepare, but these macaroons are about as easy and straightforward as they get. The base cookie only requires five ingredients. I’ll discuss those below. Coconut Macaroon Ingredients Sweetened coconut flakes. There are a lot of varieties of coconut products in the stores these days. The most important thing to look for is that you are getting sweetened instead of unsweetened flakes– these cookies won’t be sweet enough otherwise. Also, be sure to get flakes– not dried and shredded coconut, coconut flour, or coconut in a different form. Sweetened condensed milk. Only sweetened condensed milk works in this recipe, so check the label to be sure you don’t get evaporated milk by mistake. Be sure to get the full-fat variety and avoid sugar-free cans. Vanilla extract or vanilla bean paste. Either work here; I do love the flecks of vanilla beans visible in the cookies when using the paste. Fine sea salt. It makes the Coconut Macaroons taste better by adding flavor and balancing the sweet taste. Flour. Just a little bit of all-purpose, white flour helps hold everything together nicely. That’s right — no baking soda, no baking powder, and no eggs required! Coconut Macaroon Tips I suggest buying a new bag of sweet coconut flakes for these cookies. If you already have some at home, it’s better to use those for something else. The cookies taste and feel the best with very fresh and soft coconut. I like to gently squeeze the bags at the store to pick the softest one! Use a stand mixer or electric hand mixer to quickly mix the batter quickly. You could use a spoon, but the mix is very thick and sticky! Bake on a Silpat® liner or parchment paper. This helps the bottoms brown evenly, without too much browning or burning. Also, it ensures these Coconut Macaroons release from the pan and clean up effortlessly. Use a cookie scoop! Not only does the cookie scoop make the process easier, but it also helps pack in the coconut. I use a scoop that is 1-1/2 tablespoons (about the size of a golf ball). These cookies don’t spread. How these look going in the oven is how they’ll look coming out of the oven. You can bake quite a few all at the same time. Embrace some browning. If the coconut browns a bit on the bottom or top, it’ll make the cookies taste even better — like toasted coconut! Dip ’em. In my book, the only thing better than a Coconut Macaroon is one dipped in chocolate! Read more on this below. Dip ’em in chocolate! We love these Coconut Macaroons as is, but dipped in chocolate and they are sheer perfection! I also like to add a little drizzle of chocolate on top — they look pretty and taste even better (if you love chocolate as much as I do!). Here are a few tips: Use high-quality chocolate chips for a better melt and a richer taste. Microwave the chocolate chips in sturdy, heat–safe bowls instead of using plastic. To avoid burned chocolate chips, microwave the chips for 20 seconds at a time, and stir them 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. For the drizzle on top: Fit an open plastic bag inside a tall glass. Transfer some of the melted chocolate into the bag and then seal the bag without air in it. Press the chocolate down to one corner, snip off the top with scissors, and it’s ready to pipe on these coconut macaroons! QUICK TIP Be careful when melting chocolate. If a drop of water gets in it, it may get hard and grainy. Overheated chocolate may turn cloudy and sticky. Going slowly and gradually is the best way to prevent ruined chocolate! Coconut Macaroons FAQs1What is the difference between a macaroon and a macaron?An extra “o” makes all the difference. Macaroon (two os; pronounced mack-a-ROON) is a mounded drop cookie made with shredded coconut. A macaron (pronounced mack-a-ROHN) is made up of 2 almond-flour sandwich cookie shells that have a jam, ganache, or frosting filling inside. 2Why do my Coconut Macaroons fall apart?It could be one of a few different reasons: The mixture wasn’t compacted enough (balls were too loosely formed) Old/hard coconut flakes Using the wrong ingredients or the wrong type of coconut Too much moisture/overly humid environment (add a tablespoon or two more flour!) 3How long do Coconut Macaroons keep?These cookies will stay fresh, tightly covered, at room temperature for up to 3 days, or in an air-tight container in the fridge for 5-7 days. We do like these cookies best within 1-2 days of being made. 4Are Coconut Macaroons unhealthy?Without chocolate, each macaroon has 120 calories. There are 176 calories in one macaroon with the chocolate. All cookies should be considered a treat, not a health food. They have sugar (natural or refined) and no substantial nutrition. However, treats are wonderful things, and in moderation, they are part of what makes life wonderful! Coconut Macaroons aren’t nearly as decadent as many other treats. *Always consult your nutrition professional for advice pertaining to your health. 5Can you freeze Coconut Macaroons?These cookies freeze and defrost really well without the chocolate! Place all the cookies on a sheet pan in the freezer, freeze until solid, then transfer to an airtight freezer bag or container. Freeze for up to 2 months. Thaw by pulling the macaroons out and leaving at room temperature (covered) for about an hour. If you do freeze these cookies with the chocolate on, the chocolate may get cloudy when thawed. White spots will appear on the chocolate, which is just the milk solids rising to the top. It’s still safe to eat, but does not look as nice. More delicious cookie recipes Cookie Bars with chocolate chips Cookies and Cream Muddy Buddies with miniature Oreos Maple Cookies with a maple glaze Avalanche Cookies no-bake peanut butter chocolate cookies Cinnamon Roll Cookies with cream cheese frosting FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Coconut Macaroons 5 from 2 votes - Review this recipe Simple Coconut Macaroons are made with minimal ingredients thanks to the "secret" -- sweetened condensed milk! These macaroons are sweet, chewy, and completely addictive, especially when dipped and drizzled in chocolate! If you are a coconut lover, you are going to go crazy for these cookies. SAVE TO RECIPE BOX Print Recipe Coconut Macaroons 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Simple Coconut Macaroons are made with minimal ingredients thanks to the "secret" -- sweetened condensed milk! These macaroons are sweet, chewy, and completely addictive, especially when dipped and drizzled in chocolate! If you are a coconut lover, you are going to go crazy for these cookies. Course Dessert, Snack Cuisine American, Vegetarian Keyword coconut macaroons Prep Time 15 minutes minutes Cook Time 11 minutes minutes Total Time 26 minutes minutes Servings 29 -32 cookies Chelsea Lords Calories 114kcal Author Chelsea Lords Cost $3.21 Ingredients▢ 2/3 cup white all-purpose flour▢ 5-1/2 cups sweetened coconut flakes Note 1▢ 1 can (14 oz.) full fat, regular sweetened condensed milk (NOT evaporated milk)▢ 1/4 teaspoon fine sea salt▢ 1/2 tablespoon pure vanilla extract (or 1 teaspoon vanilla bean paste)▢ Optional: 1-1/2 cup milk, semi-sweet, or dark chocolate chips + 1 teaspoon coconut or vegetable oil Note 2US - Metric USMetric InstructionsPREP: Preheat oven to 350 degrees F. Line two large trays with parchment paper or a Silpat liner and set aside.COCONUT MACAROONS: In a very large bowl, add in the sweetened coconut flakes, flour, vanilla, and salt. Scoop out every bit of the sweetened condensed milk into the bowl. Use a hand mixer to beat ingredients until just combined; do not overmix. Use a large cookie scoop (1-1/2 tablespoons in size) to get golf ball-sized compressed (press into the cookie scoop) cookies. (See Note 3.)BAKE: Place cookies on the prepared sheet pans, 1 inch apart. Bake for 11 to 14 minutes or until coconut is lightly toasted on top and bottoms are a very light brown. Don't overbake! Remove from the oven and allow to cool on the pan for 5 minutes before gently moving them with a metal spatula to a cooling rack.OPTIONAL CHOCOLATE: If you want to dip these in chocolate, wait for the cookies to fully cool. Then, add the chocolate chips and coconut oil to a microwave-safe bowl and microwave in bursts of 20 seconds, stirring in between burst for 20-25 seconds until the chocolate is melted and smooth. Remember, chocolate is melting even outside of the microwave, so stir for a while to ensure it doesn't get burned. Transfer about 1/4 cup (just eyeball it) of melted chocolate to a plastic bag. Seal the bag without air in it and set aside.DIP: Generously dip the base of each cooled cookie in the remaining melted chocolate; transfer dipped cookies back to the parchment paper-lined trays. Use scissors to cut a tiny tip off the plastic bag with the remaining melted chocolate and drizzle that chocolate over the cookies. Allow to set up at room temperature.STORAGE: These cookies will stay fresh, tightly covered, at room temperature for up to 3 days, or in an air-tight container in the fridge for 5-7 days. We like these cookies best within 1-2 days of being made. These cookies freeze and defrost really well without the chocolate. Place all the cookies on a sheet pan in the freezer, freeze until solid, and then transfer to an airtight freezer bag or container. Freeze for up to 2 months. Video Recipe NotesNote 1: These macaroons rely on very soft, ultra-fresh, coconut for optimal flavor and texture. I even feel the bags at the store to find the softest feeling coconut! Make sure to get sweetened flakes. Note 2: We love milk chocolate best, but any chocolate works here. If you're worried about sweetness, use semi-sweet or dark chocolate. Note 3: The cookie scoop will get sticky and need to be washed a few times in the process. I like to spray it with nonstick spray or use another spoon to help coax it out of the cookie scoop. You can leave the cookies as is right out of the scoop for a more rustic appearance, or quickly roll them with your hands for a nicer appearance. Nutrition information is for Coconut Macaroons without chocolate. There are 176 calories in one serving of these macaroons with the optional chocolate. Nutrition FactsServing: 1serving | Calories: 114kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 78mg | Potassium: 80mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | 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.
Vegetable Masala by Chelsea Lords An insane amount of flavor is packed into this unassuming Vegetable Masala! This curry is creamy, comforting, hearty, and filling. It’s loaded up with tons of vegetables and an array of aromatics. Try our original Chicken Tikka Masala recipe next time or for a creamy coconut-milk-based masala with chickpeas, you’ll love this Vegetarian Tikka Masala! Vegetable Masala When my husband and I visited the Maldives, we were able to take an Indian cooking class at one of the restaurants on the island. It was such a unique experience, and definitely a highlight to cook in actual tandoor ovens! I’m still trying to convince my husband we need one in our backyard! 🙂 We made all kinds of dishes — including two types of naan. The garlic naan was definitely my favorite. (would you like to see that recipe?!) While there were several stand-out dishes we made and sampled, I could not get enough of the Vegetable Masala! So this recipe I’m sharing today is adapted from that class, with some changes I made as I tested it back at home. I’ve changed out a few ingredients for ones that are more readily available in the US and swapped out a few of the veggies. I will say, this recipe does have a good amount of oil and ghee (or butter), but Indian cooking simply uses a lot of oil! It is what makes the curries so rich and indulgent. So, while you may be tempted to reduce the oil and/or butter, note that it will make a difference to the flavor of this recipe. Additionally, keep in mind that while it seems like a lot, this dish also makes a lot, so you aren’t actually consuming all that much per serving. Ingredients Even though this dish sounds exotic, you can get the ingredients easily. No need to go to a specialty store or order anything online; you should be able to find everything at your local grocery store! Fire-roasted crushed tomatoes. The tomatoes make a big difference flavor-wise, so I recommend good-quality fire-roasted tomatoes (such as Cento Marzano®, Carmelina Marzano Italian®, or Muir Glen®). This type of tomato is charred over a flame before being crushed and canned. Contact with the flame brings out the tomato’s sweetness and gives a distinct, smoky flavor. You get more flavor without any extra work. Fresh ginger and fresh garlic. I’ll be the first to admit, I often reach for jarred garlic, but in this Vegetable Masala, fresh garlic makes a big difference. Use fresh garlic and ginger for the best possible flavor. Spice blend. This recipe calls for quite a few spices, but if you cook many Indian dishes, you likely already have them in your cabinet. The one spice that you may be unfamiliar with is garam masala. It’s a blend of spices — the whole spices (such as cinnamon, peppercorns, coriander seeds, mace, cumin seeds, and cardamom pods) are toasted over heat until the flavors are released and then they’re ground down to a powder. This spice blend makes such a huge flavor difference! Ghee. This used to be more of a specialty ingredient but has become much more readily available at mainstream grocery stores in the last few years. Ghee is a type of clarified butter that is thought to have originated in ancient India. Clarified butter has been simmered then strained to remove all water. So essentially it’s a richer, more delicious version of butter! Grass-fed milk will produce the best tasting (and most fragrant) ghee so check for that on the container. If you prefer, regular unsalted butter will work as well. You’ll find ghee in the baking aisle by shortening or in the ethnic food section of the store. QUICK TIP A fun fact we learned about garam masala in the class — every chef has their own garam masala blends which they tweak throughout their careers. The blends are completely unique to each chef and typically the blend ratios aren’t shared — it’s considered their “secret” contribution to dishes. In the back of the kitchen, there were bins of garam masala with each chef’s name on them! Vegetable Masala Tips Play around with spice: If you want a spicier meal, add in more cayenne pepper (to your preference; start slowly and increase as desired) and/or some red pepper flakes. The recipe we made in the class called for chilli powder — not to be confused with American chili powder. In India, chilli powder refers to unadulterated ground chilies which is similar to American cayenne powder. I call for cayenne in this recipe because it’s more accessible, but I do list this amount as optional. My kids like this dish best without the cayenne and I do like the cayenne added in (even a little more if it’s just for me!). A lot of salt: With so many strong flavors, we also need a good amount of salt. Don’t be afraid to add more until the flavors sing. We add a good amount to this Vegetable Masala — 1 and 1/2 teaspoons, but feel free to scale up or down to personal preference. Take the time to develop the flavors: While it may seem tedious to add just a few ingredients at a time (sauté, add a few more, sauté, etc.), we do this to layer the flavors in this meal. The spices get so much more flavorful by sautéing with the veggies, the tomatoes’ sweetness is accentuated, and the veggies will become tender quicker. Swap out veggies: I’ve added similar vegetables to the masala we made but changed out a few. The recipe we made had green beans and baby corn in it which you could certainly add in (near the end) or swap out another veggie for. What To Serve With Vegetable Masala Vegetable Masala is amazing right off the stove, but adding a few finishing touches makes the flavors sing! We love a good squeeze of lemon and some more fresh herbs added right before eating. Below are our other favorite accompaniments to serve with this masala: Cucumber raita: The contrast of the warm spiced veggies and sauce with a cooling yogurt is unbelievable! In fact, we made cucumber raita and served it with the vegetable masala in the class! My recipe for cucumber raita is in the “quick tip” section below. Basmati rice: We love basmati rice with this dish and it whips up so quickly! Check out the notes section of my recipe card for a quick, fool-proof way to cook it. Naan: If serving naan alongside this meal, I recommend warming it before serving. Either char the naan over the stovetop, heat it in the toaster oven, or warm it in the microwave. QUICK TIP Quick cucumber raita: Add the following ingredients to a medium-sized bowl: 1/2 cup plain full-fat Greek yogurt (we love Greek Gods®), 1/2 cup finely chopped English or Persian cucumber, 2 tablespoons chopped fresh cilantro, 2 teaspoons chopped green onions, 1/4 teaspoon each: cumin, coriander, and fine sea salt. Stir until combined and then refrigerate. Stir before adding to the Vegetable Masala. More curry recipes Chicken Curry with coconut milk Sweet Potato Coconut Curry Soup with chickpeas Curry Lentil Soup with red lentils Butter Chicken Meatballs over basmati rice Curry Chicken Salad with golden raisins FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Vegetable Masala 4.86 from 7 votes - Review this recipe An insane amount of flavor is packed into this unassuming Vegetable Masala! This curry is creamy, comforting, hearty, and filling. It's loaded up with tons of vegetables and an array of aromatics. SAVE TO RECIPE BOX Print Recipe Vegetable Masala 4.86 from 7 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe An insane amount of flavor is packed into this unassuming Vegetable Masala! This curry is creamy, comforting, hearty, and filling. It's loaded up with tons of vegetables and an array of aromatics. Course Dinner, Main Course, Spice Cuisine Healthy, Indian Keyword vegetable masala Prep Time 45 minutes minutes Cook Time 40 minutes minutes Total Time 1 hour hour 25 minutes minutes Servings 6 servings Chelsea Lords Calories 424kcal Author Chelsea Lords Cost $8.41 Ingredients▢ 3 tablespoons coconut oil▢ 5 tablespoons ghee (or unsalted butter), divided▢ 1-1/2 cups finely diced red onion (~1 large onion)▢ 1-1/2 cups thinly sliced carrots (~4 large carrots)▢ 1 cup diced red pepper (1 pepper)▢ 3 cups diced Yukon gold potatoes (~4 potatoes)▢ 1 cup chopped cauliflower▢ 1 teaspoon white sugar▢ 2-1/2 tablespoons finely minced garlic (~4-5 cloves)▢ 2 tablespoons peeled & finely minced ginger (~1-1/2 inch piece)▢ 2 tablespoons tomato paste▢ 1 can (14.5 oz) fire-roasted crushed tomatoes▢ 1-2/3 cups vegetable stock (or broth)▢ 1/4 cup + 2 tablespoons heavy whipping cream▢ 1 cup frozen sweet peas▢ 1/3 cup finely diced cilantro (or parsley)▢ Serve with: cooked basmati rice (Note 1), cucumber raita (Note 2), lemon wedges, additional cilantro or parsley, and warmed naan (Note 3)Seasonings▢ 2 teaspoons EACH: turmeric, coriander▢ 1 tablespoon EACH: sweet paprika, garam masala▢ 1 teaspoon ground cumin▢ 1/8 teaspoon EACH: cardamom powder, cayenne pepper (optional)▢ Fine sea salt and cracked pepperUS - Metric USMetric InstructionsVEGGIE PREP: Finely dice the red onion and red pepper or add to a food processor to quickly chop. Wash (no need to peel) and thinly slice the carrots (cut thick carrots in half lengthwise first then cut to create thin half moons). Wash and then dice (no need to peel) the potatoes into small 1/2-inch pieces. Coarsely chop the cauliflower into small pieces. Finely mince the garlic and ginger (or add to a food processor to chop along with pepper and onion).VEGGIES: Add coconut oil and 2 tablespoons ghee or butter to a large cast iron pot, heated to medium-high heat. (A nonstick pot doesn't hold heat the same as cast iron, so you may need to cook a bit longer.) Once the oil and ghee or butter is melted, add in the onion, carrot, diced red pepper, potatoes, and 1 teaspoon fine sea salt. Sauté for 8-10 minutes over medium-high heat, stirring occasionally. Add ginger, garlic, and sugar; sauté for 2 minutes, stirring frequently. SEASONINGS: Meanwhile, measure out the seasonings. Add seasonings, salt & pepper to taste (I add another 1/2 teaspoon salt and 1/2 teaspoon pepper) and tomato paste into pot, and cook, stirring constantly, for 2-3 minutes. Everything should be very fragrant and tomato paste should darken (reduce heat if needed; nothing should be smoking/burning).TOMATOES: Add in the cauliflower and crushed tomatoes and sauté for 1 minute, stirring constantly and scraping any browned bits from the bottom of the pot. Stir in the vegetable stock; press veggies down below the liquid. Bring to a simmer (should be bubbling at the edges) and then reduce the heat to a few notches above low. Simmer, stirring occasionally, for 15-20 minutes or until veggies are fork-tender and liquid has significantly thickened (if it isn't thickening/veggies aren't getting tender, slightly increase heat).FINISHING: Turn to lowest heat and add in the heavy cream and remaining 3 tablespoons ghee or butter. Stir until melted. Remove from heat. Stir in peas and cilantro and mix through. Taste the dish for any additional seasoning/salt. Depending on the tomatoes you use, you may need another 1-2 teaspoons of sugar to balance the acidity. ASSEMBLY: Set out rice, top with the vegetable masala and add any additional toppings like a spoonful of cucumber raita, additional cilantro sprigs, and a good drizzle of lemon juice (we like a good squeeze of lemon on each bowl!) Enjoy with warmed naan. Video Recipe NotesNote 1: Here’s how I cook basmati rice* which is our personal favorite base for this recipe. *Note that these cooking directions do not work for other rice varieties (long grain, short grain, jasmine). Measure the rice and rinse it in a fine-mesh sieve until the water runs clear. Place the rice in a bowl and cover it with water to soak for about 5-10 minutes. While the rice is soaking, fill a large pot with water and set it to boil. Once the water is at a rolling boil, drain the rice and add it to the pot. Cook without reducing the heat, for 5 minutes and then drain and fluff with a fork. Note 2: Completely optional, but we love the cooling contrast of cucumber raita on this masala. Add the following ingredients to a medium-sized bowl: 1/2 cup plain full-fat Greek yogurt, 1/2 cup finely chopped English or Persian cucumber, 2 tablespoons chopped fresh cilantro, 2 teaspoons chopped green onions, 1/4 teaspoon each: cumin, coriander, and fine sea salt. Stir until combined and then refrigerate. Stir before adding to the vegetable masala. Note 3: Warmed naan is the best with this masala! Lightly spray both sides of the naan with cooking spray. "Grill" the naan on a gas stovetop over the open flame until slightly charred, about 10-20 seconds per side. Don't have a gas stove? Here's how to warm naan in the oven: Preheat the oven to 200 degrees F. Stack the naan in a pile and wrap in foil. Heat in the oven until warm, about 5 minutes. Nutrition information does not include rice or naan. Nutrition FactsServing: 1serving | Calories: 424kcal | Carbohydrates: 44g | Protein: 8g | Fat: 26g | Saturated Fat: 17g | Cholesterol: 52mg | Sodium: 235mg | Potassium: 1261mg | Fiber: 9g | Sugar: 12g | Vitamin A: 6197IU | Vitamin C: 123mg | Calcium: 99mg | Iron: 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.
Ground Beef Ramen by Chelsea Lords This flavor-packed Ground Beef Ramen combines juicy ground beef, an array of tender veggies, and saucy ramen noodles to make an unforgettable 30-minute meal the whole family will love! Try some of our other instant ramen noodle favorites next time like these Egg Roll Noodles, Pork Ramen Stir Fry, or this Chicken Ramen. Ground Beef Ramen I’ve shared chicken, steak, and even pork ramen dishes but never one using ground beef until today. I don’t know how I haven’t created a dish with ground beef sooner, and this may just be the best version yet! This dish is loaded with flavor, packed with texture, and simple to make. My family can’t get enough of it! Shortcut Prep Ideas Ground Beef Ramen is fairly quick to make, and here are some ideas to shorten the prep even more. Red onion: We thinly slice the red onion for this recipe, but if you’re looking for a shortcut (and as little chopping as possible), use pre-diced onions or frozen diced onions from the grocery store. Cook frozen onions just until water is evaporated. Garlic: Use jarred, minced garlic for quicker prep. Ginger: Again, speed things along with ginger paste. If you don’t have fresh ginger or ginger paste, add 1/2 teaspoon ground ginger instead. Red pepper: Use a different veggie that doesn’t require any chopping like water chestnuts, baby corn, or sliced mushrooms. Matchstick carrots: Buy packaged matchstick carrots to avoid chopping your own! (By the way, this recipe requires 3/4 cup, so the leftover carrots will be delicious in this Broccoli Cheddar Soup.) Make the sauce ahead of time: not really a short-cut per se, but if you whip up the sauce ahead of time and keep it in the fridge, this Ground Beef Ramen comes together that much quicker at dinner time. Sauce Ingredients The sauce truly makes this Ground Beef Ramen outstanding, and it’s as easy as whisking everything together in a small bowl or wide-mouth jar. There are a good number of ingredients in the sauce, but it whips together quickly– I promise! Below I’ve listed the individual ingredients and possible substitutions. Soy sauce: Use reduced or low-sodium soy sauce so this dish isn’t too salty. After all, you can always add some salt at the end, but you can’t take it away. Chicken broth or stock: Again, I recommend low-sodium products so you can control the amount of salt in this dish. We found the flavor of beef stock to be a little too intense for this dish. Corn starch: This helps thicken the sauce. Here is a list of substitutes if needed. Sesame oil: For a great authentic flavor, sesame oil really delivers! (This oil is typically found with the Asian ingredients area, rather than with the other oils in the grocery store.) We love the flavor of toasted sesame oil best! Rice vinegar: This balances the sauce and adds a subtle tang. If you see a label saying rice wine vinegar, it’s the same thing. Brown sugar: Another balancing ingredient. This also ensures the dish is not too spicy. Hoisin sauce: This is a thick and fragrant sauce with a sweet and salty taste; another “secret” to the amazing flavor in this dish. A little goes a long way! Ground white pepper: the difference between white and black pepper comes down to how they are picked and then processed. White pepper gives more of a spicy heat with an earthy, musty flavor. Ground white pepper is a common spice, found among other spices in the grocery store. Black pepper can be used in a pinch, but there is definitely less of a restaurant-quality feel. Oyster sauce: This ingredient gives this dish a restaurant-quality feel and adds the perfect umami flavor. Sriracha® sauce: Sriracha adds heat and flavor to Ground Beef Ramen. You can of course reduce (or even omit entirely) this if you’re not a fan of heat. And alternatively, add more or drizzle extra on your plate if you love the burn! Ground Beef Ramen Garnishes This ramen is delicious right out of the skillet, but here are some of our favorite garnishes. Add as many or few as you’d like; green onions are our “must-have” garnish. Sesame oil is a finishing oil that is great to drizzle on at the end. Even though there is some in the sauce, we occasionally like to add a little to individual dishes as well. Sriracha® sauce adds some heat to individual plates for those that like things a bit spicier. Green onions add a bright, crisp, and fresh aspect to this Ground Beef Ramen. Toasted sesame seeds add a subtly sweet taste and aroma with a nutty flavor. QUICK TIPAny brand of instant ramen noodle works, but make sure to get the right amount — 9 ounces is perfect for this recipe. Discard (or save for another recipe) the seasoning packets and just use the noodles. Otherwise, the dish will be overly salty and the flavor will be off. You can also use chow mein noodles instead of ramen if desired. Similar recipes to love Garlic Beef and Veggie Ramen with flank steak Egg Roll in a Bowl with green cabbage Chicken Chow Mein with a simple stir-fry sauce Asian Ground Turkey with a quick Sriracha-mayo sauce Chicken Stir Fry with loads of veggies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Ground Beef Ramen 4.95 from 19 votes - Review this recipe This flavor-packed Ground Beef Ramen combines juicy ground beef, an array of tender veggies, and saucy ramen noodles to make an unforgettable 30-minute meal the whole family will love! SAVE TO RECIPE BOX Print Recipe Ground Beef Ramen 4.95 from 19 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This flavor-packed Ground Beef Ramen combines juicy ground beef, an array of tender veggies, and saucy ramen noodles to make an unforgettable 30-minute meal the whole family will love! Course Dinner Cuisine American, Chinese Keyword Ground Beef Ramen Prep Time 15 minutes minutes Cook Time 15 minutes minutes Total Time 30 minutes minutes Servings 4 servings Chelsea Lords Calories 377kcal Author Chelsea Lords Cost $8.12 IngredientsIngredients▢ 3 tablespoons vegetable oil, divided▢ 1/2 large red onion, very thinly sliced▢ 2 teaspoons EACH: finely minced garlic and finely minced ginger (~2-3 cloves garlic, and ~1-inch piece ginger)▢ 1 pound (16 oz.) lean ground beef (93/7%)▢ 1 large red bell pepper cut into very thin strips▢ 2 cups finely diced broccoli▢ 3/4 cup matchstick carrots▢ 3 packages (3 oz. EACH) ramen (instant) noodles, seasoning packets discardedSauce▢ 2 teaspoons corn starch▢ 3 tablespoons lite (low sodium) soy sauce Note 1▢ 1/3 cup low sodium chicken broth Note 2▢ 2 teaspoons toasted sesame oil▢ 1 tablespoon EACH: light brown sugar, rice vinegar, hoisin sauce▢ 2 tablespoons oyster sauce▢ 1 teaspoon Sriracha sauce, optional▢ 1/4 teaspoon ground white pepper (or 1/8 tsp pepper)▢ Garnish with: 3-4 green onions, a few drizzles of sesame oil, toasted sesame seedsUS - Metric USMetric InstructionsSAUCE: In a wide-mouth jar or small bowl, use a fork to whisk together the cornstarch with soy sauce. Once smooth, add in the remaining sauce ingredients. Whisk until smooth and set aside.VEGGIE PREP: Prepare the veggies before you start cooking, because once you start, it all goes quickly! Halve an onion and slice very thinly. Finely mince the ginger and the garlic. Remove the stem and seeds from the red pepper and slice it very thinly. Finely chop the broccoli. Measure out the matchstick carrots. Thinly slice the green onions.COOK BEEF: Heat a wok or large and deep sauté pan (12 inches minimum) over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. Once the oil is shimmering, add in the onion. Cook for 4-5 minutes and then reduce the heat to medium. Stir in the ginger and garlic, stirring constantly to keep it from burning. Stir for 10-20 seconds and then push to the edges of the pan. Increase heat to high, drizzle in 1 more tablespoon oil, and add the ground beef to the center of the pan. Let it cook for 30 seconds without disturbing. Then, use a wooden spoon to break apart the meat into crumbles and cook until it's no longer pink, about 5-7 minutes (it's okay if it's not fully cooked through at this point). Integrate the onions, garlic, and ginger into the beef as you crumble and cook it.RAMEN: While beef is cooking, place a large pot of water to boil. Open ramen packets and discard seasoning packets. Follow package directions to cook the ramen noodles (don't add any salt to the pasta water), cooking for 1 minute and 30 seconds less than the package directs. Drain noodles and immediately toss with 1 tablespoon vegetable oil. Set aside.COOK VEGGIES: Reduce the heat to medium-high. Add the red pepper, broccoli, and matchstick carrots. It will seem like a lot, but it cooks down quickly. Stir-fry for 3-4 minutes or until mostly crisp-tender. Give the sauce one more quick stir. Add the cooked noodles and sauce to the skillet. Continue to cook, tossing everything with tongs for about 2-4 more minutes or until sauce is absorbed into the mixture and thickened nicely and the veggies are all crisp-tender. (There should still be some bite to the veggies -- they shouldn't be soggy!)FINISHING: Taste and add additional soy sauce, Sriracha, and salt and/or pepper as needed. Top with green onions and enjoy while hot. Drizzle additional Sriracha or a small drizzle of sesame oil and sprinkle of sesame seeds on individual plates if desired. Video Recipe NotesNote 1: I recommend light soy sauce for this recipe. Regular soy sauce made this dish a little too salty for our taste! Note 2: We found beef stock to be a little overpowering, but you can use it if you'd prefer a more beef-y flavor. Definitely use low-sodium here or the dish will likely be too salty. Nutrition FactsServing: 1serving | Calories: 377kcal | Carbohydrates: 23g | Protein: 30g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 767mg | Potassium: 1050mg | Fiber: 5g | Sugar: 10g | Vitamin A: 9081IU | Vitamin C: 148mg | Calcium: 95mg | Iron: 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.
Mint Chocolate Bark by Chelsea Lords Only three essential ingredients in this Mint Chocolate Bark! The deliciousness starts with a milk chocolate base and is topped with Mint Oreo® cookies or Grasshopper® cookies, and then covered in white chocolate. Add some festive sprinkles and miniature M&Ms® if desired. Looking for some more fun St. Patrick’s Day treats? Here’s a collection of four St Patrick’s Day Treats with free printable bag toppers. Or try this simple Leprechaun Bait! Mint Chocolate Bark While Mint Chocolate Bark certainly isn’t restricted to St. Patrick’s Day, it does make a festive treat for the day. So, if you do need a last-minute St. Patrick’s Day treat, it doesn’t get much easier than this bark recipe. No baking required and only four essential ingredients! This bark is rich, crunchy, and has a hint–just a hint– of mint flavor. Instead of adding any mint or peppermint extract to the chocolate, the mint flavor comes solely from the cookies in the center of the bark. If you would like a more noticeable mint flavor, feel free to add some mint/peppermint extract, but we love the subtle flavor as the recipe is written. This bark has mint cookies in the center of two types of chocolate — milk chocolate and white chocolate. Depending on the cookies you use, you can choose between Thin Mint/Grasshopper cookies or Mint Oreos. More on this below! The Cookies We’ve made Mint Chocolate Bark so many times I’ve lost count. (thankfully our neighbors and my husband’s co-workers have helped with some of the leftovers!) We’ve made it with Thin Mint/Grasshopper cookies, with just Mint Oreos, and then we’ve made batches with half and half. Our favorite way to make Mint Chocolate Bark is using half Grasshopper cookies and half Mint Oreos. Simply add Grasshoppers to half of the melted chocolate and Oreos to the other half! I’d say taste testers preferred the mixed batch, but with just one cookie to choose from, Mint Oreos won out for most of the testers. QUICK TIP Girl Scout Thin Mints are the industry standard, but you’ll find similar thin mint or grasshopper-type cookies under many other brand names. Mint Chocolate Bark Toppings This chocolatey-minty treat is delicious even without the toppings, but if you want to add a festive touch, then the toppings are a fun aesthetic addition. And it goes without saying that the kids love the fun they bring! M&M Minis baking bits. Just pull out the green M&M’s (a fun project for the kiddos). I recommend buying the baking bits, as opposed to buying the small tubes of miniature M&M’s. The baking bits are cheaper and easier to find, plus you’ll be certain to have enough green candies in a bag. They can usually be found with other baking chips in the baking aisle of the grocery store. Festive sprinkles. I grabbed this sprinkle blend on the baking aisle of my local grocery store. Any sprinkle blend works; here’s a more festive St. Patrick’s Day blend. Chocolate melting tips Use high-quality chocolate chips for a better melt and a richer taste. My favorite is Ghirardelli® or Guittard® (not sponsored). Microwave the chocolate chips in sturdy, heat–safe bowls instead of using plastic or melamine. To avoid burned chocolate chips, microwave the chips for 30 seconds at a time, and stir them 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 if you decide to add toppings to the Mint Chocolate Bark. As soon as the white chocolate is spread, add on the M&M’s and sprinkles. 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! Mint Chocolate 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. Adding the white chocolate can melt the grasshopper cookies 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. Melt the white chocolate in batches. Spread half of the melted white chocolate over half of the cookies, then melt the rest of the white chocolate and spread on the other half. This keeps the white chocolate smooth and easy to spread. Plus, it keeps the two chocolates from bleeding together. More Easy Desserts No-bake Peanut Butter Cheesecake with a chocolate ganache topping Cookie Bars with milk chocolate chips Cookies and Cream Muddy Buddies with miniature Oreos Chewy Granola Bars with miniature M&M’s and chocolate chips No-bake Oreo Truffle Cookies with a white chocolate drizzle FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Mint Chocolate Bark 5 from 3 votes - Review this recipe Only three essential ingredients in this Mint Chocolate Bark! The deliciousness starts with a milk chocolate base and is topped with Mint Oreo® cookies or Grasshopper® cookies, and then covered in white chocolate. Add some festive sprinkles and miniature M&Ms® if desired. SAVE TO RECIPE BOX Print Recipe Mint Chocolate Bark 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Only three essential ingredients in this Mint Chocolate Bark! The deliciousness starts with a milk chocolate base and is topped with Mint Oreo® cookies or Grasshopper® cookies, and then covered in white chocolate. Add some festive sprinkles and miniature M&Ms® if desired. Course Dessert, Spice Cuisine American Keyword Mint Chocolate Bark Prep Time 20 minutes minutes Setting Time 1 hour hour Total Time 1 hour hour 20 minutes minutes Servings 16 servings Chelsea Lords Calories 192kcal Author Chelsea Lords Cost $5.81 Ingredients▢ 1 bag (11.5 oz; ~2 cups) milk chocolate chips (or semi-sweet chocolate if you prefer less sweet)▢ chocolate-mint cookies such as Mint Oreo Cookies or Thin Mint/Grasshopper Cookies. Note 1▢ 1 bag (11 oz; ~2 cups) white chocolate chips divided▢ Optional: 1/4 cup miniature baking bits M&M's (pick out the greens if desired), 2 tablespoons festive sprinklesUS - Metric USMetric InstructionsPREP: Line a 9-x-13-inch baking sheet with parchment paper and set aside. 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. Melt in small bursts and stir very frequently to avoid burned chocolate -- it's still melting even outside of the microwave. Use a spatula to transfer chocolate from the bowl to the prepared baking sheet. SPREAD CHOCOLATE: With a spatula, spread the chocolate into an even and smooth layer. Press the cookies on top of the chocolate. Gently press down to get the cookies to stick, but don't press so hard that the cookie presses through the chocolate layer and spreads it out. Place in the fridge while melting the white chocolate. (See Note 1.)WHITE CHOCOLATE: Melt half of the white chocolate chips in 30-second intervals, stirring between each microwave burst for 15-20 seconds, until the chocolate is smooth. Gently spread the melted white chocolate on one half of the bark, on top of the cookies. Using the back of a spoon, gently spread into one even layer that covers half of the bark. If the two chocolates begin swirling together, swap out for a new spoon to keep the colors separate. Immediately top the smoothed white chocolate with half of any desired toppings. Repeat with the remaining white chocolate on the other half of the bark, adding remaining toppings after spreading the white chocolate.CHILL: Chill for 30 minutes or until firmly set up. Then coarsely chop with a very sharp knife and quick decisive cuts. If the chocolate is getting melty or soft, return to the fridge to firm up a bit. (We love it best straight from the fridge!) Recipe NotesNote 1: Our favorite way to make this bark is using two types of cookies. Simply add Grasshopper cookies to half of the melted chocolate and Mint Oreos to the other half! (The taste testers preferred the mixed batch, but with just one cookie to choose from, Mint Oreos won out.) Nutrition information includes mini M&M's for the topping. Nutrition FactsCalories: 192kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 89mg | Potassium: 88mg | Fiber: 1g | Sugar: 20g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 46mg | 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.
Curry Lentil Soup by Chelsea Lords This vibrant Curry Lentil Soup combines an array of veggies, red lentils, a robust seasoning blend, and creamy coconut milk to deliver an unforgettable warming meal. Love lentils? Us too! Try our original lemon-parsley Lentil Soup, this hearty Lentil Bolognese, or this Lentil Curry next. Curry Lentil Soup When my husband and I traveled to Dubai, we took a desert safari tour that ended with a 6-course Arabic meal under the stars, right in the middle of the dessert! It was an unforgettable night, to say the least, and the food was truly exquisite. One of the favorite dishes of the evening was Curry Lentil Soup. It was warming, perfectly spiced, thick, and hearty. It was so memorable for me that it was the first recipe I worked to re-create upon returning home. It took a few iterations to work through, but I couldn’t be happier with how it turned out. QUICK TIP Lentils are a highly nutritious food. They are rich in minerals, protein, and fiber while also being low in calories. They are also very satiating — you’ll be amazed just how filling this Curry Lentil Soup is! Let’s talk veggies In order for everything to cook in time and ensure the lentils aren’t mushy by the time the veggies are tender, it’s important to cut the veggies very small. It’s also important the veggies are all generally cut into equal sizes so they cook evenly in this Curry Lentil Soup. Dice the potato into small 1/2-inch chunks Cut large carrots in half lengthwise first and then thinly slice (just under 1/2-inch thick). Finely dice the red onion (or throw it in a mini food processor for ease). Mince the ginger and garlic (or, again, throw in a mini food processor for ease). QUICK TIP Because the peel is so delicate on a Yukon gold potato, you don’t need to peel them; just give them a quick wash and scrub to clean. Same with the carrots: wash them thoroughly and don’t bother peeling them. Let’s chat lentils You’ll want to use dried red lentils for this soup. While any brand works, I do like Bob’s Red Mill® best (not sponsored). There is no need to soak the lentils before adding to this soup — for this recipe, we just rinse them off, and then they cook perfectly. Red/orange lentils are more processed, break down quicker (about 15-20 minutes), and thicken the soup quite a bit. This recipe, timing-wise and flavor-wise, relies on red lentils so I don’t recommend using a different type of lentils. Also note that when over-cooked, red lentils do turn mushy so watch the soup carefully near the end. Puy lentils (French lentils) take nearly 45-50 minutes to cook through and are ideal in salads. French lentils in this soup would absorb too much liquid and overcook all the veggies, so I don’t recommend them. Brown/green lentils also take a bit longer to cook through and have a slightly different flavor profile than we’re going for. QUICK TIP What About Canned Lentils? While I highly recommend using dried lentils (I think they provide a better end flavor and texture, plus they’re cheaper!), you can use cooked canned lentils if that is all you have on hand. I’d recommend 1 can of cooked lentils (drained and rinsed) added in place of the dried lentils. Simmer until tender, noting that they won’t thicken the soup quite the same. Curry Lentil Soup Seasonings The seasoning blend adds an incredible depth of flavor to this soup. Most of the seasonings are fairly standard and straightforward — keep in mind that the higher the quality of the spice used, the better the soup will taste. The two seasonings that can make a more varied end result are garam masala and curry powder. Both of these seasonings are actually a blend of a lot of spices so they can certainly impact how the soup tastes and its overall spiciness. For this soup, I use Private Selection® Garam Masala Blend and Great Value® Organic Yellow Curry Powder. I would say neither of those specific spices is overly spicy, though each does have a fairly robust flavor. With those two seasonings I’d rate this soup as mild, but keep in mind the heat of this soup can greatly vary depending on the specific spices you choose to use (so add slowly, taste, and adjust). Curry Lentil Soup Toppings Lemon. If I could suggest only one topping, I’d say that lemon is a must! Lemon adds a wonderful flavor, welcome freshness, and a hit of acidity. We add lemon zest and juice to the soup as it’s finishing and I also serve additional lemon wedges on the side. In our books, the more lemon the tastier the soup gets! Cilantro. For a citrusy finishing, stir some cilantro into the soup. If you don’t love cilantro, you could also add in some fresh flat-leaf Italian parsley — either works. Fresh herbs are not completely essential, so if you don’t have them, don’t worry. Toasted coconut flakes. We love the slight crunch and subtle sweetness toasted coconut flakes add. Not to be confused with sweetened shredded coconut, here’s what we’re using to top this Curry Lentil Soup. Coconut milk. Before adding the coconut milk to the soup, we set aside 1/4 cup (48g) to drizzle on the tops of the soup bowls. Besides looking fancy, it also adds a nice intense coconut flavor to the soup. If you don’t want this finishing flavor, add all the coconut milk to the soup instead of setting any aside. Curry Lentil Soup Storage This soup just continues to get more flavorful as it sits and flavors have a chance to meld and intensify. It will stay fresh for 4-5 days stored in an airtight container in the fridge. Unfortunately, it doesn’t freeze very well; the veggies and lentils get a bit mushy when thawed. If the yield of soup is too much to be eaten within those 4-5 days, I recommend halving the recipe initially. Reheat the soup gently in a pot over medium-low heat, stirring frequently. You’ll likely need to add in an additional splash of vegetable or chicken stock to slightly thin the soup. It does thicken as it sits and is stored. Other hearty soup recipes Chicken Curry Soup with coconut milk Broccoli Potato Soup with Cheddar cheese Chicken Pot Pie Soup with puff pastry toppers Carrot Soup with red curry paste Sweet Potato Coconut Curry Soup with chickpeas FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Curry Lentil Soup 5 from 2 votes - Review this recipe This vibrant Curry Lentil Soup combines an array of veggies, red lentils, a robust seasoning blend, and creamy coconut milk to deliver an unforgettable warming meal. SAVE TO RECIPE BOX Print Recipe Curry Lentil Soup 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This vibrant Curry Lentil Soup combines an array of veggies, red lentils, a robust seasoning blend, and creamy coconut milk to deliver an unforgettable warming meal. Course Dinner, Main Course, Side Dish, Soup, Spice, Vegetarian Cuisine Healthy, Indian, Vegan, Vegetarian Keyword Curry Lentil Soup Prep Time 30 minutes minutes Cook Time 40 minutes minutes Total Time 1 hour hour 10 minutes minutes Servings 6 servings Chelsea Lords Calories 434kcal Author Chelsea Lords Cost $7.61 Ingredients▢ 3 tablespoons coconut oil (or butter)▢ 1 cup diced red onion (~1/2 a large onion)▢ 2 cups thinly sliced carrots (~3 large carrots)▢ 1 cup diced Yukon gold potatoes (~1-2 potatoes)▢ 1-1/2 tablespoons EACH: finely minced garlic, finely minced ginger (~3 cloves & 1-inch piece)▢ 1 tablespoon yellow curry powder Note 1▢ 1-1/2 teaspoon EACH: paprika, ground coriander▢ 1 teaspoon EACH: ground cumin, garam masala, white sugar▢ 3/4 teaspoon turmeric▢ 1/4 teaspoon crushed red pepper flakes, optional▢ Fine sea salt and cracked pepper▢ 1 can (14.5 oz.) fire-roasted crushed tomatoes▢ 3/4 cup red lentils Note 2▢ 1 can (13.5 oz.) full-fat coconut milk, divided▢ 3 cups vegetable stock or broth Note 3▢ 1 cup frozen sweet peas▢ Optional: zest and juice of a lemon (3 tablespoons juice), 1/3 cup finely diced cilantro, toasted coconut flakesUS - Metric USMetric InstructionsPREP: Measure the lentils and pick over to remove debris or shriveled lentils; add to a fine-mesh sieve, thoroughly rinse with cool water, and set aside. Prep the veggies: finely dice the onion and thinly slice carrots (cut thick carrots in half lengthwise first and then thinly slice (to create half moons), dice potato (no need to peel if using Yukon gold) into small 1/2 inch pieces. Cut carrot and potato small so they'll cook in the right amount of time. Finely mince the garlic cloves and the ginger.SAUTE: Measure the 3 tablespoons butter or coconut oil when solid and heat in a large cast iron pot to medium-high heat. Add in onion, carrots, and potatoes. Saute for 7-9 minutes, stirring frequently, until golden. Add in the garlic and ginger. Cook for another 1-2 minutes, stirring constantly. Nothing should be overly browning or burning; if so, turn down the heat. If you aren't using a cast iron pot, cook times will be longer (cast iron holds heat better). While everything is cooking, measure out the spices.SPICES AND TOMATOES: To the pot, add all the spices. Season with salt and pepper; I add 1 and 1/4 teaspoon fine sea salt and 1/2 teaspoon ground pepper. Cook, stirring constantly, for 1-2 minutes or until very fragrant. Add in the (undrained) tomatoes, reduce the heat to medium, stir and cook for 2-3 minutes, scraping the bottom of the pot to release any browned bits. LENTILS AND LIQUIDS: Vigorously shake the can of coconut milk. Open and remove 1/4 cup and set aside for later. Add vegetable stock, lentils, and remaining coconut milk to the soup. Bring to a boil, reduce heat to low, and gently simmer, uncovered, for 15-20 minutes or until lentils and veggies are tender. Stir occasionally. Red lentils can get mushy if over-cooked so check at 15 minutes. If soup thickens too much, add a splash more broth/stock (we do like this soup pretty thick!) and if it's too thin (or lentils aren't tender), increase the heat a bit to simmer at a slightly higher heat.FINISHING: Remove from heat. Stir in the frozen peas and optional 1/3 cup finely chopped cilantro. Stir in the zest and juice of a lemon. Taste and adjust any seasonings; flavors should sing, so add extra salt, pepper, or lemon juice if needed. SERVE: Ladle into bowls and serve with lemon wedges. (We love lots of lemon in this soup!) Use a spoon to drizzle reserved 1/4 cup coconut milk onto the tops of bowls and sprinkle in toasted coconut flakes if desired. Enjoy! Video Recipe NotesNote 1: The two seasonings that can make a more varied end result are garam masala and curry powder. Both of these seasonings are actually a blend of a lot of spices so they can certainly impact how the soup tastes and overall spiciness. For this soup, I use Private Selection Garam Masala Blend and Great Value Organic Yellow Curry Powder. (These two specific brands keep everything very mild) Note 2: Use dried red lentils for this soup. While any brand works, I do like Bob's Red Mill best (not sponsored). There is no need to soak the lentils before adding to this soup. Red/orange lentils are more processed, break down quicker (about 15-20 minutes), and thicken the soup quite a bit. This recipe, timing-wise and flavor-wise, relies on red lentils so I don't recommend using a different type of lentils. Note 3: We love Swanson's vegetable stock best (not sponsored); you can use chicken stock if you aren't vegetarian. Nutrition FactsCalories: 434kcal | Carbohydrates: 51g | Protein: 14g | Fat: 22g | Saturated Fat: 18g | Sodium: 635mg | Potassium: 1223mg | Fiber: 16g | Sugar: 13g | Vitamin A: 13899IU | Vitamin C: 40mg | Calcium: 106mg | Iron: 7mg 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.
Air Fryer Dutch Baby by Chelsea Lords This Air Fryer Dutch Baby starts with an easy blender batter (throw everything into a blender and let it rip!) that you pour into a cake pan and bake in the air fryer. No cake pan? No worries! We’ve also tested this recipe in a DIY foil pan. Top your Dutch Baby with your favorites — we love fresh berries and a quick vanilla sauce. See our original Dutch Baby recipe here! And search our archives of air fryer recipes here. Not sure about Air Fryers? Check out our Air Fryer Guide! Air Fryer Dutch Baby My family is completely obsessed with breakfast. We have a big breakfast for dinner once a week and usually, a fairly intense breakfast spread on Saturdays and Sundays. The meal has to include toast, bacon, eggs, fresh fruit, and either waffles, pancakes, or a hot Dutch Baby. Honestly, the Dutch Baby is the most frequently requested. This Dutch Baby recipe took me quite a while to perfect and share here, but it was well worth the effort. It’s certainly one of the most frequently made recipes at my home and so many of you have loved it. The one downfall of the recipe is the time it takes to bake! Between preheating the oven and baking the actual Dutch Baby, it can be close to 45 minutes all in. By that time, we usually have some pretty hangry little boys (and girl) on our hands– ha! So the other day, I decided to try to whip one up in the air fryer. Although I was cautiously optimistic, the boys were convinced it wouldn’t work. (Thanks, guys!) But honestly, it could not have turned out better. It was every bit as good as our normal Dutch Baby, and maybe even a little better because of the additional crustier edges (which are my personal favorite). The best news though? This Dutch Baby can be ready in about 25 minutes or less, thanks to the air fryer! Air Fryer Dutch Baby Tips Blend the batter: Blending the batter will ensure there are no lumps of flour and all the ingredients are well combined, plus, it’s easy! Additionally, having the batter in the blender allows for easier pouring into the cake pan. When pouring the batter into the pan, swirl the batter in a circle pattern: This helps give the pancake peaks and valleys, which contribute to a better overall texture. Air fry the pan first: Why add the pan to the air fryer before adding in the batter? This ensures the pancake puffs, and you’ll get those beautiful caramelized edges. Watch carefully. Air fryers will cook slightly differently from model to model; there will also be variance depending on the pan used (or if you’re using foil to create your own pan). Occasionally check to make sure the Dutch Baby isn’t burning. Topping the Dutch Baby Our favorite way to top an Air Fryer Dutch Baby is with fresh berries, a light sprinkle of powdered sugar, and vanilla or buttermilk syrup. Here are some other ideas for topping this fun breakfast: Fresh lemon juice and powdered sugar Maple syrup and fresh berries A scoop of fresh whipped cream and berries (How to make whipped cream tutorial here.) Sliced bananas and a caramel sauce or dulce de leche A sprinkle of cinnamon sugar and whipped cream A spoonful of lemon curd and fresh blueberries or blackberries A drizzle of slightly warmed Nutella®, peanut butter, or almond butter QUICK TIP Use a fine-mesh sieve to get a light sprinkle of powdered sugar on the Dutch Baby. Special Tools Air fryer. I use, love, and recommend this air fryer (affiliate link). Air fryers do vary a bit from brand to brand, so timing may need to be slightly tweaked for your specific model when making this Dutch Baby. Cake pans. I found the perfect pan for baking the Dutch Baby is a 6-inch cake pan (affiliate link). The Dutch Baby bakes up beautifully in the pan and the pan fits into the air fryer insert nicely. The batter makes enough to fill three 6-inch cake pans. You can either use multiple pans or transfer the Dutch Baby onto a plate and re-use the pan. If you prefer, you can DIY your own foil pan. See next bullet point. Foil. I’ve tested this recipe in a DIY Foil pan and it worked well. There is definitely more variance on overall timing, depending on how your foil pan ends up, as far as width/height goes. Place two sheets of foil together and aim to create a 6-7-inch wide, round “pan” that is about 2-inches tall. Generously grease with cooking spray and watch bake time closely. The Dutch Babies in the foil pans took on average 1-3 minutes longer in my air fryer. Cooking spray. To ensure the Dutch Baby doesn’t stick too much to the bottom of the pan or foil, be sure to generously grease it before adding in the butter to melt. More Air Fryer Recipes to Love: Southwest Egg Rolls with a cilantro-lime dipping sauce Bean and Cheese Burritos with an option to cook in the air fryer Honey Mustard Chicken Sausage and Veggies over quinoa Vegetarian Gyros with air fryer chickpeas Air Fryer Pizookie deep-dish chocolate chip cookie FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Air Fryer Dutch Baby 5 from 1 vote - Review this recipe This Air Fryer Dutch Baby starts with an easy blender batter (throw everything into a blender and let it rip!) that you pour into a cake pan and bake in the air fryer. No cake pan? No worries! We've also tested this recipe in a DIY foil pan. Top the Dutch Baby with your favorites -- we love fresh berries and a quick vanilla sauce. SAVE TO RECIPE BOX Print Recipe Air Fryer Dutch Baby 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe This Air Fryer Dutch Baby starts with an easy blender batter (throw everything into a blender and let it rip!) that you pour into a cake pan and bake in the air fryer. No cake pan? No worries! We've also tested this recipe in a DIY foil pan. Top the Dutch Baby with your favorites -- we love fresh berries and a quick vanilla sauce. Course Breakfast, Dessert Cuisine American, Vegetarian Keyword air fryer dutch baby Prep Time 10 minutes minutes Cook Time 14 minutes minutes Total Time 24 minutes minutes Servings 3 6-inch dutch babies Chelsea Lords Calories 1020kcal Author Chelsea Lords Cost $3.31 EquipmentAir Fryer6x2-inch cake pan OR foilCooking Spray Ingredients▢ 7 and 1/2 tablespoons unsalted butter, dividedBlender Batter▢ 1 and 1/3 cups whole milk▢ 1 cup white all-purpose flour▢ 3 large eggs▢ 1 large egg yolk▢ 1/2 teaspoon fine sea salt▢ 1 teaspoon pure vanilla extract▢ 3 tablespoons white sugar, optional▢ 1/4 teaspoon ground cinnamon, optionalVanilla Syrup (Optional)▢ 1/4 cup unsalted butter▢ 1/4 cup light brown sugar▢ 1/4 cup white granulated sugar▢ 1/4 cup heavy cream▢ 1 teaspoon vanilla extract▢ Tiny pinch fine sea salt▢ Optional: fresh berries for servingUS - Metric USMetric InstructionsCOMBINE: In a high-powered blender, combine all of the blender batter ingredients in the order they're listed. Blend until smooth. PREPARE: While blending the mixture, heat the air fryer to 400 degrees F and heat the empty pan for 4 minutes to get it really hot. Meanwhile, generously grease a 6x2-inch cake pan (See Note 1) with nonstick spray. Cut 2-1/2 tablespoons (35g) butter into 3 equal pieces and place in the bottom of the cake pan. Carefully use tongs to lower the cake pan into the air fryer basket. Cook for 1-2 minutes or just until butter is melted. Remove and immediately pour 1 cup (235g) of the batter into the pan. Pour the batter in a circular direction as you add it to the pan. Return pan to air fryer insert and cook at 400 for 7-10 minutes. (It is perfect at 8 minutes in my air fryer.) SERVE: Using tongs, remove the cake pan from the air fryer and promptly add fresh berries and vanilla syrup if desired (See Step #4). Repeat with the remaining 2 cups of batter, making 2 more Dutch Babies.OPTIONAL VANILLA SYRUP: Melt butter in a medium-sized pot over medium heat. Once melted, add in the brown and white sugar. Stir until combined. Add in the heavy cream and reduce the heat to low. Simmer, stirring occasionally, for 5 minutes. Remove from heat and stir in the vanilla and salt. Serve over warm pancakes. Recipe NotesNote 1: Foil pan: You can create your own cake pan with 2 sheets of foil. Place two sheets of foil on top of each other and then fold into the shape of a cake pan. Aim to create a 6-7-inch wide, round "pan" that is about 2-inches tall (if it's not tall, the Dutch Baby may spill out as it rises). Generously grease with cooking spray and watch bake time closely. The Dutch Babies in the foil pans took on average 1-3 minutes longer in my air fryer. (There is definitely more variance on overall timing depending on how your foil pan ends up as far as width goes.) Nutrition information will vary, depending on how much syrup you use. Nutrition FactsCalories: 1020kcal | Carbohydrates: 116g | Protein: 18g | Fat: 54g | Saturated Fat: 32g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 355mg | Sodium: 511mg | Potassium: 333mg | Fiber: 2g | Sugar: 55g | Vitamin A: 1842IU | Vitamin C: 1mg | Calcium: 194mg | 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.
Vegetarian Gyros by Chelsea Lords You won’t miss the meat in these Vegetarian Gyros–they’re loaded with robustly-seasoned and perfectly roasted chickpeas, a medley of veggies, and our favorite Tzatziki sauce. This easy, weeknight meal can be ready in about 30 minutes or less if you’ve got an air fryer! (Air Fryer and Oven Instructions included.) Pair these gyros with a good tasty, veggie-filled salad like this Greek Salad or this Mediterranean Pasta Salad. Vegetarian Gyros The other day, my husband and I were chatting about the place we want to visit next when travel restrictions lessen a bit and we both agreed Greece is the top spot on our bucket list. While my husband is more interested in history and architecture, I’ll admit the food is my biggest driving factor. I love Greek food — the flavors, the freshness, the vibrancy, and don’t even get me started on feta cheese — yum! While I’ve shared some Greek-inspired Gyros over the years (these Chicken Gyros are a family favorite), I decided it was time to share a vegetarian version that uses chickpeas as the base. I wasn’t totally sure how these would go over with the family, since they love chicken gyros so much, but everyone was obsessed with this recipe! Bonus — they’re actually a whole lot quicker to make than meat-filled gyros, which is nice for a quick weeknight dinner. Let’s Chat Chickpeas The base of these vegetarian gyros are chickpeas– also called garbanzo beans — they’re one and the same. While it may seem like these gyros might not be as filling without the meat, chickpeas are actually a great source of plant-based protein, making them very satiating. For these Vegetarian Gyros, we tested the process of roasting the chickpeas both in the oven and air fryer. While they turn out similarly, the air frier chickpeas were the favorite and, honestly, I loved how quick it was. They roast quicker and you don’t have to wait for the oven to preheat. Below is a quick rundown of both methods for cooking chickpeas. If you do have an air fryer, you’ve got to try chickpeas in it! (By the way, here’s the exact Air Fryer I use and love). To make the chickpeas in the oven: Toss chickpeas, olive oil, and seasonings on a greased tray until well coated; spread the chickpeas out in an even layer on the tray. Roast for 18-22 minutes. (We like them best at 20 minutes.) Roast until they’re crisp, but not hard. To make the chickpeas in an air fryer: Heat the air fryer to 390 degrees F. Toss chickpeas, olive oil, and seasonings in a bowl until well coated. Add all the chickpeas to the air fryer basket and cook for 11-14 minutes (We like them best at 12 minutes) or until crisp, but not hard. Shake the air basket at the halfway point to ensure even frying. Vegetarian Gyro Tips Thoroughly dry the chickpeas before roasting. Spices won’t adhere well to wet chickpeas, and they’ll end up steaming more than roasting. Make sure the chickpeas have plenty of room to roast. If the chickpeas are crowded on a sheet pan, they won’t get that nice browning and crisp exterior. Warm or char the pita bread. Warm pita not only folds nicer (and doesn’t rip in half), it also tastes better. See the “quick tip” box below for how I char the pitas. Serve buffet-style. This recipe makes a great meal to serve to a group — simply set out all the toppings and let people assemble their vegetarian gyros exactly how they’d like. QUICK TIP To char pita bread: Spray both sides of the pita bread with olive oil cooking spray and “grill” the bread on the stovetop over the open flame (medium-low heat) until slightly charred, flipping with tongs as needed, about 10-15 seconds per side. Those of you with electric ranges can warm it (covered with a damp paper towel) in the microwave. It won’t char the bread, but it will keep it much more pliable. Tzatziki Sauce I like making this Tzatziki Sauce in advance because it becomes more flavorful as it sits in the fridge. It sure makes dinner assembly for these Vegetarian Gyros that much quicker later on. A few tips for this sauce: Make sure to use good full-fat, plain Greek yogurt. Use full-fat yogurt to avoid watery or bland tzatziki. (We love Greek God’s® plain Greek yogurt best!) Squeeze liquid out of the cucumber. Cucumber has a very high water content and will water down the sauce or make it bland. Wring out excess liquid a few times with paper towels or cheesecloth before adding to the mix. (See “quick tip” below.) Vegetarian Gyro Toppings Beyond the chickpeas and Tzatziki sauce, which we’ve already discussed, you’ll want to add more toppings into the pita bread to bulk it up as well as add texture and flavor. Here are our favorite additions: Lettuce. We like using green leaf lettuce or butter leaf lettuce best. English or Persian cucumbers. Persian cucumbers are sometimes labeled as mini/salad cucumbers; see “quick tip” box below” Thinly sliced red onions. If you’re sensitive to the flavor of raw red onion, soak the diced onions in salted ice water for 10 minutes. Drain thoroughly before adding on these vegetarian gyros Halved cherry tomatoes. Feta cheese. Feta adds such a nice flavor and texture but also acts as a great seasoning since it’s fairly salty. If you don’t add feta cheese, you may want to top each gyro with a pinch of salt. Fresh lemon. Lemon pulls all the flavors together and adds a zip of freshness and tang. QUICK TIP We use English/Persian cucumbers for the Tzatziki sauce and for topping these Vegetarian Gyros. Regular cucumbers don’t work as well because they lack flavor and are too watery. STORAGE Once assembled these vegetarian gyros should be enjoyed immediately and don’t store well. However, you can store the individual components in an air tight container in the fridge for 4-5 days and assemble fresh whenever you’re ready to enjoy again. More Vegetarian Meals Vegetarian Sushi Bowls with Sriracha-mayo sauce Vegetarian Tikka Masala with chickpeas! Sweet potato & black bean Vegetarian Tacos Caprese Quinoa Salad with a balsamic vinaigrette General Tso Chickpeas with lots of veggies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Vegetarian Gyros 5 from 2 votes - Review this recipe You won’t miss the meat in these Vegetarian Gyros--they're loaded with robustly-seasoned and perfectly roasted chickpeas, a medley of veggies, and our favorite Tzatziki sauce. This easy, weeknight meal can be ready in about 30 minutes or less if you’ve got an air fryer! (Air Fryer and Oven Instructions included.) SAVE TO RECIPE BOX Print Recipe Vegetarian Gyros 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe You won’t miss the meat in these Vegetarian Gyros--they're loaded with robustly-seasoned and perfectly roasted chickpeas, a medley of veggies, and our favorite Tzatziki sauce. This easy, weeknight meal can be ready in about 30 minutes or less if you’ve got an air fryer! (Air Fryer and Oven Instructions included.) Course Dinner, lunch, Vegetarian Cuisine Greek, Healthy, Vegetarian Keyword vegetarian gyros Prep Time 20 minutes minutes Cook Time 20 minutes minutes Total Time 40 minutes minutes Servings 2 gyros Chelsea Lords Calories 701kcal Author Chelsea Lords Cost $6.73 IngredientsChickpeas▢ 1 can (15 oz.) chickpeas (garbanzo beans)▢ 2 tablespoons olive oil▢ 2 teaspoons EACH: paprika, dried oregano▢ 1 teaspoon EACH: dried basil, garlic powder▢ Fine sea salt & cracked pepper▢ 2 pita breads▢ Optional: prepared hummus▢ For serving: green leaf lettuce, halved or thinly sliced cherry tomatoes, thinly sliced Persian/English cucumber, feta cheese, fresh lemon wedgesSauce▢ 1/4 cup grated English/Persian cucumber▢ 1/4 cup plain whole Greek yogurt (we love Greek Gods)▢ 2 and 1/4 teaspoon olive oil▢ 3/4 teaspoon red wine vinegar▢ 1 and 1/2 teaspoon freshly squeezed lemon juice + 1/4 teaspoon zestUS - Metric USMetric InstructionsPREP: Preheat oven to 400 degrees F (200 C). Drain and rinse chickpeas and then dry in a salad spinner or with paper towels (wet chickpeas won't roast as nicely). Generously grease a sheet pan with cooking spray.CHICKPEAS: Add chickpeas to the prepared pan. Drizzle on oil, seasonings, salt, and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). With your hands, toss everything until well coated; spread the chickpeas out in an even layer (not overlapping) on the tray. Roast for 18-22 minutes, tossing or shaking the tray at the halfway mark. (We like them best at 20 minutes). Roast until they're crisp, but not hard. Remove and set aside. (See Note 1 for Air Frying Directions)TZATZIKI: Meanwhile, grate cucumber with the large holes of a cheese grater. Line a small bowl with a few paper towels (or a clean kitchen towel) and place the grated cucumber on top. Squeeze out as much extra moisture as you can from the cucumber to keep the sauce from being watery. Once it's drained, add to a medium-sized bowl with the rest of the sauce ingredients. Season to taste with salt and pepper (I add 1/8 teaspoon salt and a pinch of pepper). Cover the bowl and place in the fridge until ready to serve.CHAR THE PITA BREAD: Spray both sides of the pita bread with olive oil cooking spray and "grill" the bread on the stovetop over an open flame (on medium heat) until slightly charred, about 10-15 seconds per side (flip with tongs). Once charred, immediately fold in half and cover with a clean towel until ready to serve. Alternatively, warm (covered with a damp paper towel) in the microwave.ASSEMBLY: Spread hummus or tzatziki sauce on one side of the warmed pita bread. Add half of the chickpeas (press into sauce to help them stay better) and then add desired toppings such as thinly sliced red onions, thinly sliced cucumbers, diced cherry tomatoes, and feta cheese. Drizzle tzatziki sauce generously over everything. If desired, squeeze fresh lemon on top. Fold up and enjoy immediately! Recipe NotesNote 1: To make the chickpeas in the air fryer: Heat the air fryer to 390 degrees F. Toss chickpeas, olive oil, and seasonings in a bowl until well coated. Put the chickpeas in the air fryer basket and cook for 11-14 minutes (we like them best at 12 minutes) or until crisp, but not hard. Shake the air basket at the halfway point to ensure even frying. Nutrition information includes pita and tzatziki sauce, but not hummus. Nutrition FactsCalories: 701kcal | Carbohydrates: 95g | Protein: 28g | Fat: 25g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 328mg | Potassium: 835mg | Fiber: 20g | Sugar: 12g | Vitamin A: 164IU | Vitamin C: 5mg | Calcium: 268mg | Iron: 9mg 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.
Chewy Granola Bars by Chelsea Lords These simple (no baking required) Chewy Granola Bars are made with oats, cashews, honey, peanut butter, miniature M&M’s, and chocolate chips. This recipe copycats store-bought Chewy® granola bars, but they’re so much more flavorful and loaded with great, filling ingredients. For date-sweetened granola bars, check out this granola bars recipe. For a chocolate-loaded version, try these chocolate granola bars next! Chewy Granola Bars I’ve shared before about my family’s affinity for homemade granola bars; I can’t make them frequently enough to ever build up a stockpile. My kiddos practically inhale the entire batch of bars the day they’re made! The other day, my oldest son had a Chewy granola bar with miniature M&M’s at school and he informed me I’d been holding out on him by not adding M&M’s to the bars I make for them. So while I do have a few different granola bar recipes on the site, I decided to make a very basic recipe like you’d find in the granola bar aisle of the grocery store, but, of course, make it a lot tastier. And I’m glad to report the boys gave these two thumbs up and freely admitted they were better than the store-bought ones (and better than all my other granola bar recipes because of the M&M’s inclusion ha!). Ingredients In Chewy Granola Bars Creamy Peanut Butter: Be sure to use creamy peanut butter to make sure you get that smooth consistency. Honey: You can also use maple syrup in place of the honey for a different flavor. Coconut Oil: Measure the coconut oil while it’s solid. Old-fashioned Oats: Makes sure it’s old-fashioned oats, using quick or steel-cut oats will give this a different texture. Shredded Coconut: Totally optional but toasting the coconut before adding can add so much flavor. Roasted and Salted Cashews: Adjust salt if using salted cashews or peanut butter. Mini Chocolate Chips and Miniature M&M’s: Can be substituted with chopped chocolate or other mix-ins like dried fruits or nuts. Chewy Granola Bar Tips Line the pan with parchment paper, leaving an overhang for easy removal. These bars are nearly impossible to get out nicely in an unlined pan. Aluminum foil will also work in a pinch, but parchment paper is the top choice. Adjust the salt. If you use salted nuts in the recipe, you may want to decrease the amount of added salt. Additionally, if the peanut butter used is salted, or you are sensitive to salt, you may also want to reduce the amount. Be sure to use old-fashioned oats. Quick oats and steel-cut oats will both create the wrong texture and won’t work properly in these bars — it will end up more like granola than a granola bar. Use M&M Minis baking bits as opposed to buying the small tubes of miniature M&M’s. The baking bits are cheaper and easier to find. They can usually be found with other baking chips in the baking aisle of the grocery store. QUICK TIPFor extra flavor (without extra effort) use roasted and salted cashews in these bars. If you only have raw cashews, you can quickly toast them in the oven. (Toast the oats while you’re at it!) Add the oats and cashews to a lined sheet pan and bake for 8-10 minutes at 350 degrees F, stirring once halfway in between. The cashews and oats should smell fragrant, but not burned. How to keep granola bars from falling apart Make sure there is enough of the syrup mixture. Make sure to measure the honey and peanut butter to the top of the measuring cup and scoop every bit of it into the pot. Additionally, measure the coconut oil in its solid (not melted) state. Don’t reduce the amount of honey, peanut butter, or coconut oil. Every bit of the syrup is needed to ensure the bars stay together. Coarsely chop the cashews. If the pieces of cashew are too large, they will cause these chewy granola bars to fall apart easier; plus, whole cashews can be overwhelming in a bite. Compress the mixture firmly into the pan. Press the granola mixture firmly into the pan; use the bottom of a 1-cup measuring cup to get leverage in pressing the mixture down. Chill the finished bars. While hot or even warm, the bars will crumble into granola instead of a bar. Make sure the bars are allowed adequate time to set up and harden to ensure they’ll be completely firm. Additionally, Chewy Granola Bars continue to firm up as the oats absorb the syrup mixture. Cut the bars with a large, sharp knife. These bars are more prone to falling apart if a dull knife is being shimmied into the bars. Chewy Granola Bar Variation Ideas Nuts: Pretty much any coarsely chopped nuts will work in these Chewy Granola Bars. You can use a single variety of nuts or a combination of several different types of nuts (as long as quantities remain consistent — 3/4 cup total of nuts in these bars). If you aren’t a fan of cashews, try one of these other ideas: pistachios, almonds (whole or slivered), walnuts, pecans, peanuts, or hazelnuts Chocolate chips: For healthier bars, dark chocolate chips can be used instead of the semi-sweet chocolate chips listed in the recipe. Peanut butter candy: Try some Reeses’ Pieces® or maybe even some Heath® bits to substitute for the M&M’s. M&M’s: For healthier bars, the M&M’s can be left out, no other changes necessary! For thinner bars, use a 9×9-inch baking pan, and for thicker bars use an 8×8-inch pan. Use a different nut butter: Swap out the peanut butter for almond butter, cashew butter, or another nut butter. Depending on the type used, you may need slightly more of it (almond butter tends to be slightly drier than peanut butter). You’ll know you need more if the mixture is crumbling and not coming together nicely. Add additional nut butter slowly; use 1-2 tablespoons at a time. Swap the sweetener: Switch maple syrup for agave nectar or honey. Switch out the oil: While I don’t recommend any other oil besides coconut oil (which hardens again when chilled– unlike other oils), you could use unsalted butter instead of oil. QUICK TIPFor gluten-free Chewy Granola Bars: While the ingredients in these bars are naturally gluten-free, make sure to check all your ingredient labels to verify they weren’t processed in a facility with gluten. Chewy Granola Bar storage Wrap each bar individually in plastic wrap and then keep the wrapped bars in a larger container or resealable plastic bag in the fridge — perfect for on-the-go snacks! We do prefer these bars straight out of the fridge. Chewy Granola Bars will stay fresh for up to a week when stored in an airtight container in the fridge. To freeze: Space the bars on a lined plate or tray in the freezer. Once they’re firm (about 1-2 hours), individually wrap each bar and transfer to a larger airtight bag or freezer container. They’ll last up to 6 months in the freezer. To thaw: Simply pull one out and let it stand for about 30 minutes. You could also pop them in the microwave for 10-15 seconds. More nutritious snacks Blueberry Oatmeal Bars with dried blueberries Oatmeal Energy Balls with dark chocolate and coconut Peanut Butter Protein Shake with frozen banana Peanut Butter Granola with chocolate Overnight Oats with four different recipes! QUICK TIPTake your time pressing the granola bar mixture into the pan; the harder and firmer you press down, the better they’ll hold together. FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chewy Granola Bars 5 from 2 votes - Review this recipe These simple (no baking required) Chewy Granola Bars are made with oats, cashews, honey, peanut butter, miniature M&M's, and chocolate chips. SAVE TO RECIPE BOX Print Recipe Chewy Granola Bars 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These simple (no baking required) Chewy Granola Bars are made with oats, cashews, honey, peanut butter, miniature M&M's, and chocolate chips. Course Breakfast, Dessert, Snack Cuisine American, Healthy, Vegan, Vegetarian Keyword chewy granola bars Prep Time 35 minutes minutes Cook Time 3 minutes minutes Chilling Time 1 hour hour Total Time 1 hour hour 38 minutes minutes Servings 12 bars Chelsea Lords Calories 448kcal Author Chelsea Lords Cost $6.12 Ingredients▢ 3/4 cup creamy peanut butter (we use Skippy)▢ 1/2 cup honey▢ 2 tablespoons coconut oil (measured in solid state)▢ 1/2 teaspoon fine sea salt (Note 1)▢ 1 and 1/2 teaspoons pure vanilla extract▢ 2 cups old-fashioned oats (not quick/steel-cut oats)▢ 1/4 cup shredded coconut▢ 3/4 cup roasted and salted cashews, coarsely chopped (measured before chopping)▢ 1/4 cup + 2 tablespoons mini chocolate chips, divided▢ 1/4 cup + 2 tablespoons miniature M&M's dividedUS - Metric USMetric InstructionsPREP: Line an 8x8-inch or 9x9-inch pan with parchment paper, leaving an overhang for easy removal. (8x8 for thicker bars and 9x9 for slightly thinner bars.)SYRUP MIXTURE: Add the peanut butter, honey, and coconut oil together in a medium-sized pot. Cook, over medium heat, stirring frequently, until melted and smooth. Bring to a simmer (just below boiling, but don't boil) and cook for 1 minute, stirring constantly. Remove from heat and let cool for 3 minutes. Then stir in the salt and vanilla.OATS, COCONUT, AND NUTS: Add in the oats, coconut, and coarsely chopped cashews. Stir until completely combined. Set aside to slightly cool (this keeps the chocolate and M&M's from melting too much) for about 15-25 minutes. Once cooled to room temperature (it's okay if they're still a little warm and chocolate melts a bit; that actually helps hold the bars together), stir in 1/4 cup chocolate chips and 1/4 cup M&M's. Mix until just combined.FORM BARS: Transfer the mixture from the pot into the prepared and lined pan. Press the mixture very firmly and evenly into the bottom of the pan. Use the bottom of a 1-cup measuring cup to get leverage in pressing the mixture down. Once evenly and firmly pressed down, sprinkle the remaining 2 tablespoons chocolate chips and 2 tablespoons M&M's onto the tops of the bars and gently press. Cover the pan and refrigerate for 1 hour.ENJOY: Using the parchment paper overhang, lift the bars from the pan and cut them into individual bars. We typically cut out 12 bars. STORAGE: Once cut, wrap each bar individually in plastic wrap and then keep the wrapped bars in a larger container or zipper-top plastic bag in the fridge -- perfect for on-the-go snacks! We prefer these bars straight out of the fridge. These bars will stay fresh for up to a week when stored in an airtight container in the fridge. TO FREEZE: Space the bars on a lined plate or tray in the freezer. Once firm (about 1-2 hours), individually wrap each bar and transfer to a larger airtight bag or freezer container. They’ll last up to 6 months in the freezer. To thaw: Pull one out and let it stand for about 30 minutes. You could also pop them in the microwave for 10-15 seconds. Video Recipe NotesNote 1: If you use salted cashews in the recipe, you may want to decrease the amount of added salt. Additionally, if the peanut butter you use is salted, or you are sensitive to salt, you may want to reduce the amount. Add slowly to personal preference. Nutrition FactsServing: 1serving | Calories: 448kcal | Carbohydrates: 52g | Protein: 12g | Fat: 23g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 282mg | Potassium: 345mg | Fiber: 6g | Sugar: 19g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 46mg | 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.
Chocolate Chia Seed Pudding by Chelsea Lords This Chocolate Chia Seed Pudding is loaded with good-for-you ingredients. Don’t worry, though– we’re not skimping on flavor! This pudding is deeply chocolatey, perfectly sweet, and ultra-creamy. We blend it up to give it a luxuriously smooth texture while the chia seeds are still able to thicken it nicely. Try our vanilla version (non-blended) Chia Seed Pudding next! Chocolate Chia Seed Pudding Chia seeds are pretty incredible — not only for their health properties but also how they’re able to gel and thicken other foods. They are the perfect addition to creating a creamy and rich chocolate pudding without using any eggs or cornstarch. So if you’d love to reap the benefits of chia seeds, but can’t quite get on board with their tapioca-like consistency, Chocolate Chia Seed Pudding is just the recipe for you. It’s ultra-smooth and thick, deeply chocolate-y, and loaded with good-for-you ingredients. Below I break down all the ingredients in this chocolate chia pudding. Ingredients Macadamia nut milk. While any plant-based milk works here, our personal favorite is macadamia nut milk. Unsweetened vanilla almond or cashew milk are also great here. Chia seeds. These seeds are what load lots of nutrition into this pudding and ensure it gets nice and thick. You can find chia seeds in the health food sections, bulk food sections, the baking or spice aisle, or bulk food bins in your grocery store. Dutch-process cocoa powder. For flavor purposes, it’s very important to get a Dutched cocoa powder. It has a much richer and more robust flavor than plain cocoa powder. Hershey’s sells a “Special Dark” cocoa powder which is a Dutch-process cocoa powder that is readily available at most grocery stores. Pure maple syrup. Not to be confused with pancake syrup, pure maple syrup is a natural sweetener and it adds the perfect amount of sweetness to this chocolate pudding. While honey is usually an acceptable substitute, we found the flavor to be a little overwhelming when testing, so I’d recommend sticking to maple syrup. Salt and vanilla. These two ingredients intensify and balance the flavors in this pudding. Topping Ideas This Chocolate Chia Seed Pudding is great on its own, but if you’d like to jazz it up or serve it for a dessert, here are a few topping suggestions: Add some fresh fruit: Think strawberries, blueberries, blackberries, raspberries, or bananas. Top with a handful of coarsely chopped nuts such as dry roasted and lightly salted sliced almonds, pecans, or cashews. Drizzle on some nut butter: Almond butter, peanut butter, cashew butter, etc. make a nutty-chocolate chia pudding! Add whipped cream: Either coconut whipped cream or regular whipped cream (how to make whipped cream tutorial) add a rich finishing touch. Add chocolate shavings: Use a large chocolate bar and a vegetable peeler to drop chocolate curls directly onto the pudding. Chocolate Chia Seed Pudding Tips Blend until smooth: With a high-powered blender, this goes quickly, but with a less powerful blender, you may need to blend the mixture a few times to ensure all of the mixture is nice and smooth. Allow ample time for the pudding to set. Once the mixture has been transferred from a blender to a storage container, it needs a few hours for the chia seeds to “work their magic” and thicken everything into a rich pudding. Make ahead of time. We like enjoying these Chocolate Chia Seed Puddings for breakfast. We’ve found they do best being made the night before and stored in the fridge overnight. This ensures a nice, thick pudding with slightly intensified flavors. And come on, chocolate always makes breakfast better! STORAGE Store your Chocolate Chia Pudding in airtight containers in the refrigerator for up to 5-7 days. Add toppings right before serving for optimal freshness and texture. More make-ahead breakfast recipes Brownie Batter Overnight Oats with almond butter Chocolate Granola with chocolate chips and nuts Homemade Granola Bars with almonds Peach Overnight Oats with caramelized peaches and streusel topping Soft-Baked Oatmeal Breakfast Bars with chocolate chips FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chocolate Chia Seed Pudding 5 from 3 votes - Review this recipe This Chocolate Chia Seed Pudding is loaded with good-for-you ingredients, but don't worry-- we're not skimping on flavor! This pudding is deeply chocolatey, perfectly sweet, and ultra-creamy. Instead of eating this pudding as is, we blend it up to give it a luxuriously smooth texture while the chia seeds are still able to thicken it nicely. SAVE TO RECIPE BOX Print Recipe Chocolate Chia Seed Pudding 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Chocolate Chia Seed Pudding is loaded with good-for-you ingredients, but don't worry-- we're not skimping on flavor! This pudding is deeply chocolatey, perfectly sweet, and ultra-creamy. Instead of eating this pudding as is, we blend it up to give it a luxuriously smooth texture while the chia seeds are still able to thicken it nicely. Course Breakfast, Dessert, Snack, Vegetarian Cuisine American, Healthy, Vegan, Vegetarian Keyword chocolate chia seed pudding Prep Time 10 minutes minutes Chilling Time 2 hours hours Total Time 2 hours hours 10 minutes minutes Servings 2 servings Chelsea Lords Calories 213kcal Author Chelsea Lords Cost $3.82 Ingredients▢ 1 cup plant-based milk Note 1▢ 1/4 cup chia seeds▢ 2 tablespoons special dark cocoa powder Note 2▢ 2 tablespoons maple syrup Note 3▢ 1 teaspoon vanilla extract▢ 1/8 teaspoon fine sea saltOptional▢ Any desired toppings such as fresh fruit, coconut whipped cream, and dark chocolate shavings.US - Metric USMetric InstructionsCOMBINE: Add all the ingredients (except for optional toppings) to a small blender jar. Blend until completely smooth (you may need to run the blender 2+ times). Once completely smooth, use a spatula to scrape all of the mixture into airtight containers or jars.REFRIGERATE: Refrigerate the pudding for at least 2 hours (best after 8 hours) or the night before. Pudding will stay good for 5-7 days in the fridge.ENJOY: Enjoy as is or add some toppings such as fresh fruit, coconut whipped cream, and dark chocolate shavings. Video Recipe NotesNote 1: While any plant-based milk works here, our personal favorite is macadamia nut milk. Unsweetened vanilla almond or cashew milk are also great choices. Note 2: For flavor purposes, it’s very important to get a dutch process (Dutched) cocoa powder, which has a much richer and more robust flavor than plain cocoa powder. Hershey’s sells a “Special Dark” cocoa powder which is a Dutch-process cocoa powder readily available at most grocery stores. Note 3: Not to be confused with pancake syrup, pure maple syrup is a natural sweetener that adds the perfect amount of sweetness to the chocolate chia pudding. While honey is usually an acceptable substitute, we found the flavor to be a little overwhelming when testing, so I'd recommend sticking to maple syrup. Taste and add more for a sweeter dessert! Nutrition FactsServing: 1serving | Calories: 213kcal | Carbohydrates: 26g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 233mg | Potassium: 233mg | Fiber: 12g | Sugar: 9g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 209mg | 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.
Air Fryer Pizookie by Chelsea Lords This Air Fryer Pizookie can be ready in a fraction of the time that an oven-baked Pizookie is ready — plus, with this recipe, there are no special pans required (just some foil)! This Pizookie has a crisp crust with an ultra-gooey interior and pools of melty chocolate. Top your deep dish cookie with your favorites — vanilla bean ice cream and a drizzle of chocolate sauce or caramel sauce. This recipe is for a chocolate-chip Pizookie, but in this post, I’ll share how to easily customize flavors to try a different type of cookie or several different types of cookies at once. Love making desserts in the air fryer? Us too! Try our Air Fryer Donuts next! Not sure about Air Fryers? Check out our Air Fryer Guide! Air Fryer Pizookie As much as my family loves cookies (it’s a lot!), there is something so fun about having a big cookie pie, loaded with vanilla ice cream, for all of us to share around the table. Deep dish Pizookies are a favorite dessert in my home (we’re obsessed with this S’mores Pizookie), and now it’s even more readily available with an air fryer! Between waiting for the oven to preheat and then baking a Pizookie it takes nearly twice as long as an air fryer will take. Recipe expectations The texture of this deep dish Air Fryer Pizookie is slightly different. The edges, bottom, and top of the cookie are more crispy while the interior is very soft, chewy, and slightly more underbaked. If you don’t enjoy a gooey, slightly under-baked cookie, this recipe probably won’t be your favorite. (Try these DoubleTree® Cookies for a crispier cookie.) It’s also best to eat this Pizookie right out of the air fryer. Leftovers don’t store very well — the slightly under-baked interior tends to make the rest of the cookie mushy as it sits. So plan to bake and eat this in one sitting for best results. QUICK TIP Pizookie is a hybrid word combining pizza and cookie. It’s perfect for those days when you need a pizza-sized cookie! Pizookie is actually a registered trademark with BJ’s Restaurants and Brewhouses, but is also featured in many other restaurants. Typically, pizookies are made in a cast-iron skillet, but this recipe using an air fryer cuts the cooking time down considerably! Air Fryer Pizookie Tools Needed Air fryer. I use, love, and recommend this Air Fryer (affiliate link). Air fryers do vary a bit from brand to brand, so timing may need to be slightly tweaked for your specific model when making this Pizookie. Aluminum foil. Instead of having to find a unique pan to insert into the air fryer insert, we’ve tested this recipe by using foil and it works perfectly! Stack two sheets of aluminum foil on top of each other and form them to fit the base of your air fryer insert, aiming to make it 2-3 inches tall. Generously grease with cooking spray and then, when ready to bake the Pizookie, press the cookie-filled foil “pan” into the heated air fryer (carefully to avoid burning yourself). Cooking spray. To ensure this Air Fryer Pizookie doesn’t stick too much to the bottom of the foil, be sure to generously grease the foil before adding in the dough. One dough, many possibilities. One of the fun things about an Air Fryer Pizookie is the potential for different flavors in one cookie. With sets of tastebuds in the family, we’ll usually do four different flavors of cookies all in one Pizookie. Even if everyone enjoys the same type of cookie, it’s fun to have a variety of flavors all in one dessert. Here’s what we do: Make the cookie dough. Whip together the dough, but don’t add in the chocolate chips. Separate the dough into four equal parts (just eyeballing it). Add one dough portion (at a time) to a separate smaller bowl and add in a handful of unique mix-ins (ideas below). Mix together that part of the dough and then press it into one quarter of the tin foil pan. Repeat. Using the remaining 3 sections of dough, add unique mix-ins, and then press into the remaining quadrants of the foil pan. Bake as indicated in the recipe card and enjoy! Recipe mix-in ideas As far as how much to add in, aim for 1/3 cup of add-ins per portion of dough. White chocolate macadamia nut: Add in equal parts coarsely chopped (dry roasted and lightly salted) macadamia nuts and white chocolate chips. Funfetti: Add in white chocolate chips (or milk chocolate) and 2-3 tablespoons jimmies-style sprinkles. Cookies and Cream: Add in a few coarsely chopped Oreo® cookies and some white or milk chocolate chips. Dark chocolate pistachio: Add in equal parts of coarsely chopped (dry roasted and lightly salted) pistachios and dark chocolate chips. Sprinkle sea salt flakes on the cookie as it comes out of the air fryer. Peanut butter: Add in equal parts of peanut butter baking chips, peanut butter M&M’s, and miniature Reese’s® cups. White chocolate cranberry: Add in equal parts of dried cranberries (or dried tart cherries) and white chocolate chips. Triple chocolate: Add in equal parts of milk chocolate chips, dark chocolate chips, and white chocolate chips. Other add-in ideas: Try pecans, walnuts, coarsely chopped candy bars (like KitKats, Snickers, etc.), Rolos, caramel bits. QUICK TIP Another way to change up your Air Fryer Pizookie is to add different flavors of ice cream on top. If making a peanut butter candy-filled Pizookie, consider adding a peanut butter flavored ice cream on top. Try a salted caramel ice cream over the Triple Chocolate Pizookie or add cookies and cream ice cream to the Cookies and Cream pizookie. Air Fryer Pizookie tips Air fry the insert first: We heat the air fryer insert for 10 minutes before adding our dough. This ensures a well-heated air fryer that will cook the bottom of the Pizookie at the same rate the top is cooked. We tested without heating the air fryer insert and the bottom ended up very doughy. Watch carefully. Air fryers will cook slightly differently from model to model, and there will also be variance depending on the size of your particular air fryer insert. Occasionally check to make sure the cookie isn’t burning. Air fryers cook a lot faster than an oven, so it can go from perfect to burnt in as little as a minute. More cookie recipes Our favorite soft and chewy Snickerdoodles Chocolate-Chip Cookie Bars Soft Sugar Cookies with cream cheese frosting and sprinkles Avalanche Cookies peanut butter no-bake cookies Cornmeal Cookies with white chocolate chips FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Air Fryer Pizookie 4.50 from 2 votes - Review this recipe This Air Fryer Pizookie can be ready in a fraction of the time that an oven-baked Pizookie is ready -- plus, with this recipe, there are no special pans required (just some foil)! This Pizookie has a crisp crust with an ultra-gooey interior and pools of melty chocolate. Top your deep dish cookie with your favorites -- vanilla bean ice cream and a drizzle of chocolate sauce or caramel sauce. SAVE TO RECIPE BOX Print Recipe Air Fryer Pizookie 4.50 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Air Fryer Pizookie can be ready in a fraction of the time that an oven-baked Pizookie is ready -- plus, with this recipe, there are no special pans required (just some foil)! This Pizookie has a crisp crust with an ultra-gooey interior and pools of melty chocolate. Top your deep dish cookie with your favorites -- vanilla bean ice cream and a drizzle of chocolate sauce or caramel sauce. Course Dessert, Snack Cuisine American Keyword Air Fryer Pizookie Prep Time 15 minutes minutes Cook Time 10 minutes minutes Total Time 25 minutes minutes Servings 6 -8 servings Chelsea Lords Calories 808kcal Author Chelsea Lords Ingredients▢ 1/2 cup (8 tbsp) unsalted butter, melted and slightly cooled▢ 1/2 cup white granulated sugar▢ 1/2 cup light brown sugar, lightly packed▢ 1/2 tablespoon vanilla extract▢ 1 large egg▢ 1 and 1/2 cups white all-purpose flour (See Note 1)▢ 1/2 teaspoon baking soda▢ 1/2 teaspoon fine sea salt▢ 1 and 1/4 cups milk, dark, or semi-sweet chocolate chips (we like milk best)US - Metric USMetric InstructionsPREP: Use 2 sheets of foil to form a pan the size of your air fryer insert. Fold up the edges to be about 2 to 3-inches high. Generously grease this foil "pan" with nonstick cooking spray and set aside. Melt the butter in the microwave and let it cool back down to room temperature-- we don't want hot butter, or it will make the Pizookie greasy! WET INGREDIENTS: In a medium-sized bowl, whisk the melted and cooled butter, white sugar, and brown sugar until combined. Take your time until the butter and sugar fully integrate together. (It will seem like they won't, but keep whisking! It takes about 1-2 minutes.) Add in the egg and vanilla. Mix until combined. At this point, heat the air fryer (while empty) for 10 minutes at 350 degrees F. We need it very hot before adding in the dough.DRY INGREDIENTS: Add the flour, baking soda, and salt to the wet ingredients and mix to combine. Add in the chocolate chips and mix to incorporate.BAKE: Once you've got a smooth dough, add it to the prepared tin foil "pan". Press the dough firmly into one even layer. Remove the hot air fryer insert and carefully press your tin foil Pizookie into one even layer at the bottom of the air fryer insert. Place back in the air fryer and bake at 350 degrees for 8-10 minutes. (We do 10 minutes in my particular air fryer.) (See Note 1.)ENJOY: Remove and use tongs to pull the foil insert from the air fryer onto a large plate. Top with ice cream in the center, right out of the air fryer. Enjoy immediately -- it is supposed to be pretty gooey and slightly under-baked in the center. Because of this, the Pizookie doesn't store very well so best to be enjoyed as soon as you make it! Video Recipe NotesNote 1: Air fryers will cook slightly differently from model to model and there will also be variance depending on the size of your particular air fryer insert. Occasionally check to make sure the cookie isn’t burning. Keep in mind air fryers cook a lot faster than an oven, so it can go from perfect to burnt in as little as a minute. Nutrition FactsServing: 1serving | Calories: 808kcal | Carbohydrates: 110g | Protein: 10g | Fat: 36g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 311mg | Potassium: 387mg | Fiber: 6g | Sugar: 57g | Vitamin A: 562IU | Calcium: 66mg | Iron: 6mg 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.
