Blog - Page 66 of 144 - Chelsea's Messy Apron

Green Enchilada Sauce

Green Enchilada Sauce has so much flavor that you’ll never want to go back to the canned sauce again! This easy homemade enchilada sauce is made from a mixture of tomatillos, onion, peppers, and garlic. To add flavor and consistency, we throw in some well-loved seasonings, vegetable broth, and olive oil.

Add this delicious and versatile sauce to your favorite Mexican dishes — we can’t get enough of these Chicken Enchiladas with Green Sauce!

What Is Green Enchilada Sauce?

This recipe is a favorite for Mexican dishes — drizzle it on or mix it into countless favorites like enchiladas, chilaquiles, migas, nachos, and burritos! It even makes a great finishing sauce to drizzle on top of grilled chicken, fish, shrimp, and steak.

Homemade Is Best!

Don’t get me wrong — I love and use Old El Paso® Green Enchilada Sauce often — it makes a simple crockpot recipe (like this Green Chile Chicken Enchilada Soup) a breeze to assemble. But other times when I’m craving the best green enchilada sauce, this is my go-to. So why make your own when canned is so convenient?

It’s economical. You pay a premium for someone else to make this sauce for you. The ingredients for this sauce are inexpensive and you can make it in bulk and freeze the leftovers. (Frozen leftovers are just as easy to use as opening up a can!)
You can customize it to your preference. Everyone has different taste preferences and in an enchilada sauce, it’s simple to emphasize some flavors over others. Especially for those that are sensitive to spice in store-bought sauces or who can’t get enough spice — both easy adjustments when you make your own!
Peace of mind. While you can’t be certain exactly what you’re getting from a store-bought sauce, it’s nice to know exactly what is in the sauce you and your family are consuming. You aren’t running the risk of added preservatives or filler ingredients or potential allergens — this can be an organic Green Enchilada Sauce if you purchase organic ingredients!
It’s gluten-free. If you are gluten-intolerant or avoidant, it’s often easier to make your own enchilada sauce than try to find a gluten-free one at the store. This recipe is naturally gluten-free.
Pretty simple. This recipe doesn’t require a whole lot of hands-on time — the oven and the blender do most of the work for you!
In case there is ever a green enchilada sauce shortage, you don’t need to be left wondering how to make chicken enchiladas with green sauce! You’ll have the sauce recipe right here to reference! 🙂

Green Enchilada Sauce — Tomatillos

This Green Enchilada Sauce sauce is made with (a personal fave) tomatillos!

Tomatillos are small, green fruits that look somewhat like green tomatoes even though the two aren’t related. They have a dry, leafy husk and a tart, slightly fruity tasty. They are extremely versatile and the main ingredient in our homemade green enchilada sauce! When I say tomatillos are fruits, I say it in the same vein when I say a tomato is also a fruit. They’re savory, even though biologically, they are fruit. Below are a few tips:

Aim to find tomatillos that are roughly the same size so they’ll roast evenly in the oven.
Look for tomatillos with husks that are relatively tight with firm fruit inside. Firm is that sweet spot between rock-hard and squishy.
Avoid tomatillos with loose husks that are shriveled, discolored, or spotted.
To remove the husks, pinch them back and pull them off from the fruit — the husk should peel off easily. The fruit underneath will be sticky from the husks, so give them a quick rinse in warm water before using.

Green Enchilada Sauce FAQs

1Are Green Enchilada Sauce and Salsa Verde the same thing?

Not quite! Salsa Verde is raw (like salsa) while the ingredients in enchilada sauce are usually cooked (or roasted/sautéed).

Enchilada sauce requires liquid (broth/stock/water) to thin into a useable sauce whereas salsa verde ingredients are simply blended and eaten as is (a little chunky is even better IMO!).

2What is Green Enchilada Sauce made of?

There is certainly some variation between green sauces but most are made from tomatillos, green chiles, onion, garlic, and spices. Tomatillos are widely used in Mexican cuisine and in their sauces!

3What is the difference between green and red enchilada sauces?

As far as flavors, red sauces tend to have a more earthy flavor while green sauces are more fresh and vibrant.

The main difference is the type of chili used to make the sauce. Red enchilada sauce uses red chiles (or ground chili powder) and green enchilada sauce uses green chiles.

4Which is spicier: red or green sauce?

Both sauces can range in spice levels — it all depends on the peppers used and whether or not the seeds were left in. That’s one of the best parts of making your own enchilada sauce; you control the heat level.

5Can I substitute Salsa Verde for Enchilada Sauce?

There isn’t a great way to replace one for another — salsa and enchilada sauces are different foods with different flavors.

6Is Green Enchilada Sauce spicy?

Many people think that green sauce isn’t very spicy because tomatillos can be slightly sweet, but jalapeños definitely crank up the heat — green enchilada sauce can be mild or spicy hot, all depending on those peppers!

How To Make Green Enchilada Sauce

Roast: A lot of recipes call for sautéing the first few ingredients, but we prefer roasting them. You get such a better caramelization and end flavor — roasting is well worth it! Plus it’s very hands-off– no need to stir it every few minutes.
Blend: Once ingredients are nice and caramelized, transfer them to a blender with the rest of the ingredients. Blend until smooth — easy!
Taste and season: Don’t forget to give your sauce a quick taste and adjust seasonings until the flavors are just how you like them.

Customize Green Enchilada Sauce Ingredients

It’s easy to make this sauce exactly how you and your family like it! Below are a few suggestions for modifying ingredients in the sauce:

Modify the heat: If you aren’t a fan of intense heat, be sure to remove the seeds and ribs from the jalapeños. You can even slightly reduce the amount, but keep in mind that tomatillos are fairly sweet. The jalapeños help balance the flavors, so you may end up with a sweeter sauce. On the flip side if you love spice, leave in as many ribs and seeds as you can handle!
No cilantro: if you don’t love cilantro, just leave it out. Try adding 1-2 tablespoons lime juice instead.
Thickness: If you’d like a thinner sauce, add a touch more liquid. As it stores it does thicken up a bit more!
Love citrusy flavors? Add in some fresh lime juice!

STORAGE

Enchilada Sauce Storage

Properly stored in an airtight container, this sauce will stay fresh for 5-7 days.

This sauce freezes really well. (Make a double batch to save for later!) Let sauce cool completely at room temperature and then transfer to freezer-safe containers or bags. Label and freeze for up to 3 months. Thaw overnight in the fridge or warm on the stovetop in a medium-sized pan.

Using This Sauce

Here are some of our favorite ways to use this sauce:

In enchiladas! Replace red sauce with this homemade green sauce in your favorite enchilada recipes — here are some of our favorites: Chicken Enchilada Casserole, Vegetarian Enchiladas, Quinoa Enchilada Bake.
Add to your favorite breakfast: This sauce is delicious drizzled over scrambled eggs, added to breakfast burritos, or used to amp up the flavor in a breakfast casserole! Add to migas, chilaquiles, or Huevos Rancheros.
Use in your favorite dinner: Drizzle this sauce on your favorite tacos, quesadillas, burritos, fajitas, tamales, nachos, etc. You could even add it to soup, which we do with this White Turkey Chili.
Add to a salad. Thin the sauce with some olive oil or even some water; drizzle on a bed of greens or salad similar to this Chipotle Chicken Salad.
Keep things simple — Add to a bowl of rice and beans or as a finishing sauce for grilled chicken, shrimp, fish, or steak.

Source: This sauce is lightly adapted from a favorite cookbook, The Well Plated Cookbook by my good friend Erin, from WellPlated.com. This is the sauce that coats her famous green chile enchiladas I shared from the cookbook a couple of years ago. We make this sauce all the time and haven’t found one we like better. The only changes we make are adding in some lime juice for acidity, increasing the amount of cumin, and replacing the water with vegetable stock. Thanks, Erin!

Greek Ground Turkey (Great Meal Prep!)

by Chelsea Lords

Greek Ground Turkey: Flavorful seasoned turkey with sun-dried tomatoes and kalamata olives, served over lemon-parsley rice with fresh veggies and tzatziki sauce.

Greek Ground Turkey

These Greek Ground Turkey bowls are the perfect way to stay on track with any healthful eating goals you may have coming into the New Year. They’re loaded with good-for-you ingredients, but we are not skimping on any flavor! From the lemon-parsley rice to the deeply flavorful ground turkey and the myriad fresh topping options — what’s not to love?! And it all starts with Greek Ground Turkey.

Below I’ll break down all the components of this meal, as well as how I like to meal prep with this recipe.

Lemon-parsley rice

The base of these Greek Ground Turkey bowls is herby lemon rice. It’s not much more work than making regular rice, but you’ll be amazed just how deeply flavorful it is.

We use a lot of the same ingredients in the rice and the ground turkey, so it makes sense to start by prepping everything together before starting: dice the onion, mince the garlic, zest some lemons, and juice some lemons.

A few prep shortcut suggestions:

Buy pre-diced onion from the produce section of your store or use frozen diced onions.
Use jarred minced garlic or a garlic press.
A microplane (like this one) makes zesting the lemons quick and easy.
And if you juice a lot of citrus, this citrus juicer will transform your lemons to lemon juice in seconds!

Greek-seasoned ground turkey

While the rice is cooking, I like to prepare the ground turkey and toppings. The ground turkey cooks fairly quickly; it’s a meat we want to avoid over-cooking since it can become and dry and flavorless when even slightly over-cooked.

The seasoning mixture may seem like a lot, but it works with ground turkey and ensures there is plenty of flavor — no dry flavorless turkey in this dish!

The finishing touches to this cooked Greek ground turkey include lemon juice, lemon zest, kalamata olives, and sun-dried tomatoes. The meat does end up pretty intensely lemon-flavored (which we love), but feel free to cut back on the lemon if desired. The olives and sun-dried tomatoes can also be left out, but they add a nice flavor and texture to the meat.

QUICK TIP

These are the sun-dried tomatoes I add to Greek Ground Turkey. They’re sliced (julienne cut) and packed with herbs and olive oil. They add a lot of flavor to the meat and don’t require much chopping since they are already thinly sliced.

Tzatziki Sauce

I like making this sauce in advance because it becomes more flavorful as it sits in the fridge. It sure makes dinner assembly that much quicker later on.

A few quick notes on this sauce:

Make sure to use good full-fat, plain Greek yogurt. We want a 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 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.)
Use real lemon juice. Bottled lemon juice won’t quite cut it here, because the sauce also relies on the zest of the lemon. When zesting the lemon, avoid the white pith of the lemon — this is very bitter. Using a microplane, zest only the very outside yellow part of the lemon.
Don’t forget to season. A little bit of salt and pepper goes a long way in intensifying flavors and pulling everything together.

QUICK TIP

Use an English cucumber or Persian cucumbers (Persian cucumbers are sometimes labeled as mini/salad cucumbers) for this sauce and for topping these Greek Ground Turkey bowls. Regular cucumbers don’t work as well because they lack flavor and are too watery.

Greek Ground Turkey Toppings

Pita Bread or Chips.

My husband and boys love this meal with charred pita bread or pita chips on the side. (Either whole wheat or white pita bread works great in this recipe.) Alternatively, store-bought pita chips add a nice crunch!

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 (on medium-low heat) until slightly charred, flipping with tongs as needed, about 10-15 seconds per side. Alternatively, warm (covered with a damp paper towel) in the microwave.

Veggies.

We love the combo of cherry tomatoes and Persian/English cucumber to top these Greek ground turkey bowls.

Red onion is another topping that would be great (either pickled or raw). Additional kalamata olives would also be nice if you really love them.

Fresh lemon, fresh herbs, and feta cheese.

These three ingredients pull everything together. The feta adds a nice tang and saltiness to the bowls, the lemon adds a hit of freshness and acidity, and we’ll sometimes add some fresh chopped parsley for additional freshness.

If you don’t choose to use the feta cheese, you may want to add an extra pinch of salt to the finished bowls.

Meal Prepping this Greek Ground Turkey

To meal prep this recipe, divide the rice equally among four containers. Top each container with equal parts of the Greek ground turkey mixture.

In a separate container or small bag, add the chopped veggies, feta cheese, and lemon wedge if using. Add the tzatziki sauce to another separate small container.

When ready to eat, warm the rice and ground turkey mixture. (I do about 45 seconds, covered with a damp paper towel in the microwave. Don’t heat too long or it will dry out the turkey.) Top the warmed mixture with the veggies and feta, squeeze lemon over everything, and add a few spoonfuls of tzatziki sauce.

More ground turkey recipes

Turkey Chili the best ever, made with sweet potatoes
Turkey Bolognese over spaghetti
Ground Turkey Sweet Potato Skillet with black beans
Turkey Meatloaf with loads of “hidden” veggies
Turkey Picadillo with potatoes & Mexican-inspired seasoning blend

White Bread

by Chelsea Lords

This is our go-to, favorite classic White Bread recipe made with only six very common ingredients. Instead of making a grocery run first, you may already have everything you need!

This soft and delicious bread has a subtle sweetness and the perfect crumb — it’s hearty and sturdy, unlike most commercially sold bread.

Once you’ve mastered making this soft White Bread recipe, try our Honey Whole Wheat Bread or these addicting Dinner Rolls! Use leftover yeast in these Homemade Cinnamon Rolls or Lemon Blueberry Sweet Rolls.

Is White Bread Bad For You?

While you can’t be certain what you’re getting when you buy a loaf of bread from the store, we’ve become hooked on making our own! The peace of mind you get from knowing exactly what is in the bread you and your family are consuming is priceless. You aren’t running the risk of added preservatives or filler ingredients.

But beyond health reasons, making your own bread is incredibly simple to do and requires very little hands-on time. Once you get the hang of making your own bread, it can become a pretty mindless task!

And truly, there is nothing that beats the taste of homemade bread. This recipe is hearty with the perfect texture and the best flavor — a subtle sweetness from the honey and richness from the butter.

One quick warning though: Once you start making white bread at home, your family might not be too keen on going back to store-bought!

QUICK TIP

Try our favorite Breakfast Toast recipe with a slice of this homemade bread!

White Bread Ingredients

We think this is the best White Bread recipe ever because of a few ingredients that really make it stellar — honey, butter, and salt. We’ll discuss each ingredient in more depth below:

Milk has fat which creates an even softer and more-indulgent tasting white bread. You can certainly use water (or even half water, half milk), but we prefer the flavor and structure of the bread when made with milk.
Yeast provides the leavening for the dough. This is the process of producing gas (carbon dioxide/CO2) which (along with entrapped air and water vapor) will expand during proofing and baking to cause the dough to rise and expand.
Flour gives the structure and protein to bread — we’ve tested this recipe with all-purpose and bread flour (read more about the differences in the FAQs section).
Honey adds moisture to the dough, sweetness to the bread, and food for the yeast to grow nicely.
Melted butter adds a richness that can’t be beaten! The fat from the butter delivers a higher rise, a crisper crust, and a softer interior texture.
Salt adds flavor to this white bread recipe; without salt, the bread will taste bland and flat. Salt is also important to the bread’s structure. It tightens the gluten structure and helps control the pace of yeast fermentation.

Let’s Chat Yeast

Proofing the yeast shows tells us if the yeast is still alive and active (yeast is a living organism). In my recipe, this is done with warm milk and active dry or instant yeast.

We have tested and included directions for both active dry yeast and instant yeast in this basic White Bread recipe. There’s a difference in yeast, so check the package.

I find it very helpful to make sure you can see the yeast has been activated before moving on to the next steps. If the yeast doesn’t activate, the bread won’t rise.

When activated, active dry yeast will grow, get foamy, smooth, and silky. (Visuals for how activated yeast looks) Instant dry yeast does not foam up the same way that active dry yeast does.
- To check if instant yeast is good, sprinkle the yeast and a pinch of sugar over a small amount of warm water and let it stand for a few minutes. If the yeast is still active, it will completely dissolve in the water and you may see some clouding or bubbling in the liquid — now you know you can use that yeast in this recipe.
Yeast produces and feeds best at around 105-115 degrees Fahrenheit. (See “quick tip” box below.)
If the yeast doesn’t prove, this can be because the yeast is old, the milk was too hot, or the milk/environment is too cold. If the milk/environment is too cold, the yeast might wake up but release a substance that hinders the formation of gluten in this White Bread recipe.

QUICK TIP

How to tell when your milk is at the right temperature? Use the wrist test! Drizzle a few drops of the warmed milk onto the inside of your wrist. If it is warm and comfy for you, it will be perfect for the yeast. If it is not warm and instead feels hot, it will be too hot for the yeast. Too cold and the yeast will simply remain dormant.

What’s Proofing All About?

To properly proof the White Bread, we do it twice — once after kneading the dough and again after shaping the dough into a loaf.

The first proof allows the yeast and gluten to develop and the second proof allows the loaf to get a beautiful rise. This will result in a light and airy bread texture.
Over-proofing the dough at either time can cause the bread to develop an unpleasant flavor, a misshapen crust, holes in the bread, and a less-than-ideal texture.
Underproofing the dough can result in a dense and dry loaf of bread that is shorter with less of a rise.

QUICK TIP

To make Overnight White Bread, do the second proofing in the fridge overnight — around 12 hours. More info here!

What Bread Pan To Use

We’ve tested this white bread recipe in both 8.5 x 4.5-inch and 9 x 5-inch loaf pans. For more shape and height (like you’d see in a classic American white bread recipe) use the 8.5 x 4.5-inch pan. (This is the pan featured in the photos.)

White Bread Recipe Tips

Making bread takes patience! Don’t rush through the steps. And on the flip side, don’t let the bread rise too long
Adding flour to the dough can be tricky. Humidity, altitude, and temperature can all factor in to how much flour you’ll need. I always recommend starting with 1/2 cup shy of what a recipe calls for and adding very slowly until the dough pulls off the sides of the bowl and is not too sticky. We don’t want wet dough, but it should still have moisture in it.
- Too much flour results in a dense and less-flavorful loaf of bread.
- We don’t recommend flouring the surface to knead or roll out the bread dough; this unnecessarily adds extra flour to the dough. If you have a dough scraper or metal spatula, use that to scrape any stubborn, sticky areas. Use cooking spray (instead of flour) to coat your hands and the countertops when rolling and kneading.
- When measuring flour for this bread, be sure to spoon and level the flour. If you press a measuring cup into a container and push flour into the cup, you’ll end up with way too much flour. Here’s how to spoon and level flour.
Regulate your kitchen’s temperature. If your kitchen is too warm or cool it might affect the yeast proofing. If it’s warm, the white bread will overproof (become dense) and if it’s too cool, the yeast might not have a chance to become active and create enough gas to lift the dough. The ideal temperature is in the 65- to 75-degree (Fahrenheit) range.
How do you know when the dough is done kneading? We’re looking for a soft, tacky dough that is smooth and satiny feeling.

White Bread FAQs

1What flour is best for White Bread?

Either all-purpose or bread flour works in this recipe!

Bread flour has more protein than all-purpose flour, which helps with the bread’s gluten development and yields chewier bread. That said, all-purpose works great too, the bread is simply less chewy.

The substitution is generally 1:1, but because of bread flour’s higher protein content, you may find yourself adding a touch less flour when using bread flour. We want a dough that is smooth, satiny, soft, and tacky to the touch.

2Can I use instant yeast instead of active dry yeast?

Yes, we have tested this recipe with both!

The recipe card includes instructions for using either method.

3Why is my homemade bread so heavy?

There are several reasons bread can come out heavy and dense, but most likely it is because the yeast did not proof long enough or was killed.

Here are some other possible culprits:

Adding too much salt or adding salt right on top of the yeast–salt kills yeast, which is why we add it very last.
Proofing in too cold or warm of a place can hinder yeast development.
Using dead yeast results in a dense loaf.
Adding too much flour can also make for a dense loaf.

4Why do you knead bread?

Kneading creates structure and strength in the dough. After kneading, the dough should feel soft and elastic. Kneading helps the proteins from the flour begin to line up in a way that will trap gases that help the dough rise, so don’t skip or rush the kneading!

5How do you knead bread?

The dough can be kneaded by hand or with a stand mixer. I personally prefer using the stand mixer, but have made this bread both ways. Here is a great step-by-step visual guide to kneading bread with a stand mixer or by hand.

6Can I substitute ingredients?

While I’ve worked through this recipe many times, I likely haven’t worked through your particular substitution idea. I have only tested and finalized this recipe with the measurements and ingredients listed in the recipe. For best results, I’d recommend sticking exactly to the recipe. Baking is a precise art that involves chemistry! Even tried-and-true substitutions don’t always work with baking.

7How can you tell if bread is done?

Visually: The bread should have a gorgeous, evenly colored crust that is golden brown. The crust should look firm and dry.
Take the internal temperature: Bread should read about 190-1950 degrees F in the center of the loaf.
Tap the bottom: Take the loaf out of the oven and turn it upside down out of the loaf pan. Give the bottom middle of the loaf a light thump with your knuckles and if it sounds hollow, the bread is most likely done. If not, try it again this trick again in 5 minutes.

When in doubt, overbake it by a few minutes instead of under-baking it. (If you are consistently having trouble with under- or overdone bread, I recommend checking the temperature of your oven. If your oven temperature is off, it could easily be the reason for your problems.)

8Why is my bread dry?

This is likely because there was too much flour. To fix this issue, invest in a kitchen scale and measure the flour by weight instead of measuring cups (there is a lot of variance in measuring with cups instead of weight!).

Add flour slowly, adding until the dough has a soft and tacky feel, not hard and dry.

9Why does my bread smell like beer?

That smell is actually the yeast!

If the dough is proofed too long, it will likely develop an unpleasant flavor/smell and density.

If you proof the dough overnight in the fridge, it won’t overproof, but it might have a subtle beer smell. Again, this is the yeast developing a more complex flavor.

10Why is my bread raw inside or burnt outside?

A few things to check:

Actual oven temperature. Test the temperature of your oven with an oven thermometer — it may actually be hotter or cooler than it is reading.
Using a convection oven. If using a convection oven, you should reduce the baking temperature by about 15-25 degrees.
If the loaf pan is dark, it may be conducting heat too quickly and bake the outside faster than the inside.

11Why is the bottom of my bread soggy?

This is because the bread was left in the pan to cool too long. We recommend leaving the bread in the pan for only 10 minutes and then transferring it to a wire cooling rack to finish cooling. The warm bread needs to be elevated so air can circulate around all sides as it cools. Otherwise, moisture (from the heat of the bread) will condense on the bottom of the bread, making it damp and slightly soggy.

12Is white bread healthy?

Making your own white bread is infinitely more nutritious than store-bought loaves since there are a lot of additives and highly processed flour in commercially produced breads.

13How many calories in a slice of White Bread?

Our calculations show that one slice of bread has 179 calories. The calories can vary, however, based on a number of factors. How thick are the slices? How much additional flour did you add? Many things can affect the actual calories in a slice.

14How many carbs are in a slice of White Bread?

Our calculations show that one slice of bread has 32.9 grams of carbohydrates. The figure can vary, however, based on a number of factors. How thick are the slices? How much additional flour did you add? Many things can affect the actual carb levels in a slice.

15What makes bread light and fluffy?

The yeast!

The carbon dioxide produced by the yeast is responsible for the bubbles and holes formed in the bread which produce a light and fluffy texture.

Gas is created as the yeast grows (and the more the yeast grows, the more gas is in the dough). This gas determines how light and airy the bread will be.

STORAGE

Storing White Bread

Since there aren’t preservatives in White Bread, it won’t last as long as store-bought bread, but it probably won’t be around as long, either!

Store leftover bread at room temperature in a cool dry place for up to 3-5 days, preferably in a container that allows some ventilation so the bread can “breathe.” Heat and humidity can cause bread to mold. I also don’t recommend storing it in the refrigerator, as it turns stale quickly (the dry air in the fridge will expedite staleness). To keep the bread soft, store it in an airtight plastic bag after it has completely cooled.

For White Bread that is leftover after 2-3 days, I recommend storing it in the freezer, where it will keep fresh for up to 3 months. Slice it before freezing, and then take out one or two slices at a time, as you need them. Transfer slices straight from the freezer to the toaster (best white toast ever!) or thaw at room temperature.

Ways To Use This Homemade White Bread

Honey and Banana Sandwich with Mascarpone cheese
Cucumber Sandwich with seasoned cream cheese
Chickpea Salad Sandwich with avocado
BBQ Chicken Sandwich using rotisserie chicken
Load up this Chicken Salad on our White Bread

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White Bread

5 from 1 vote

- Review this recipe

This is our go-to, favorite classic White Bread recipe made with only six common ingredients. Instead of making a grocery run first, you may already have everything you need!

Print Recipe

White Bread

5 from 1 vote

- Review this recipe

Print Recipe

This is our go-to, favorite classic White Bread recipe made with only six common ingredients. Instead of making a grocery run first, you may already have everything you need!

Course Bread, Breakfast, Brunch, Sandwich, Side Dish

Cuisine American, Healthy, Vegetarian

Keyword white bread, white bread recipe

Prep Time 15

Cook Time 35

Proofing Time 2

Total Time 2 50

Servings 2 loaves (24 slices)

Chelsea Lords

Calories 179kcal

Author Chelsea Lords

Equipment

(2) 8.5 x 4.5-inch OR (2) 9 x 5-inch loaf pans
Cooking spray (olive or coconut oil)

Ingredients

▢ 2 cups milk (Note 1)
▢ 1 tablespoon active dry yeast OR instant yeast (Note 2)
▢ 1/2 cup honey
▢ 6-1/2 cups white flour or bread flour, separated (Note 3)
▢ 1 tablespoon fine sea salt (Note 4)
▢ 6 tablespoons melted unsalted butter
▢ Optional: 1 tsp (4g) white sugar, 2 tbsp (28g) butter

US - Metric

Instructions

If using INSTANT YEAST: In the bowl of a stand mixer, add the warm milk (Note 5). Make sure it is not hot or it will burn the yeast. Add instant yeast and 1 teaspoon white sugar (optional) directly on top and stir to combine. Let stand for 3 minutes. Skip to step 3.
If using ACTIVE DRY YEAST: In the bowl of a stand mixer, add the warm milk (Note 5). Make sure it is not hot or it will burn the yeast. Sprinkle the active dry yeast over top the milk and the sugar (optional) right on top of that. Stir then let stand for 5-10 minutes or until yeast is foamy. If the yeast doesn't foam up, it is dead (either bad yeast or too hot of milk) You'll want to dump everything out and start again; otherwise the bread won't develop properly.
FLOUR AND HONEY: Pour in the honey and 2 cups (260g) flour. Use the beater blade to stir just until the flour is moistened, about 1 minute, scraping the sides with a spatula as needed. Let mixture sit undisturbed for 10 minutes.
BUTTER: Meanwhile, as the mixture sits, melt 6 tablespoons butter in the microwave. Let the butter cool back to room temperature (it's important it's not hot or even warm!) and then stir in the 1 tablespoon of salt. Set aside.
FINISHING DOUGH: Once the dough has sat for 10 minutes, add in the butter and salt mixture (use a spatula to scrape every bit of that mixture into the bowl of the dough). Add 4 more cups (495g) of flour (Note 6). Swap to a dough hook. Stir on low speed (speed 2) until mixture is all combined and begins to gather around the dough hook (about 2-3 minutes). Gradually add in the remaining 1/2 cup (60g) of flour IF needed (if the dough is sticking to the sides). You can continue to add a little more flour, up to 1 tablespoon at a time, but avoid adding too much extra flour unless it really is too sticky (still sticking on edges of bowl instead of collecting around dough hook)
KNEADING: Once the dough has gathered around the dough hook, increase the speed to medium (speed 4-6) and mix for 10 minutes. Don't walk too far away; your stand mixer might dance off the table. (If you don't have a stand mixer you can knead the dough by hand for about 10-12 minutes). We are looking for a dough that is smooth, satiny, soft, and tacky to the touch (but not sticky and not dry).
FIRST RISE: Once the dough has finished kneading, turn out the dough onto a clean work surface. Knead with your hands for about 20 seconds to shape it into a large even ball of dough. Grease the mixing bowl generously with coconut or olive-oil-based spray. Place the dough in the bowl and turn the ball to coat in the oil. Cover the dough with a damp cloth and place the bowl in a warm place (~70 degrees F) to rise until it doubles in size, about 1 hour.
SECOND RISE: Remove the damp cloth and punch into the dough to release the air. Divide the dough into 2 equal parts (I recommend a food scale to make sure you've got the same amount of dough in each half). Shape dough into two loaves (See Note 7) and place in greased 8.5x4.5-inch bread pans (Note 8). Cover the pans with a damp cloth and let them rise in a warm place for another hour or until about doubled in size. Do not let the bread rise longer than needed; this will cause the bread to overproof and develop a yeasty taste.
BAKE: Bake at 375 degrees for 32-40 minutes (Note 9). Right out of the oven, holding the remaining 2 tablespoons of butter, rub over the tops of the loaves (optional). Let bread cool in the pan for 10 minutes. Then transfer to a wire cooling rack and let cool for at least 30 minutes before slicing. (The bread is still cooking even out of the oven.) Slice and serve.

Video

Recipe Notes

Note 1: Milk: We use and recommend whole milk, although 1%, 2% and skim all work fine.

Note 2: Yeast: Either instant or active dry yeast works in this recipe -- just slightly different preparation methods. Ensure yeast is alive/active before using. Yeast produces and feeds best at around 105-115 degrees F. If the yeast doesn’t prove, this can be because the yeast is old, the milk was too hot, or the milk/environment is too cold.

Note 3: Flour: Either all-purpose or bread flour works in this recipe! Bread flour has more protein than all-purpose flour, which helps with the bread's gluten development and yields chewier bread. Bread flour does have a slightly higher protein content, so you may find yourself adding a touch less flour than all-purpose.

Note 4: Salt: Not all salts have the same amount of sodium. We tested with fine sea salt, if using table salt, you'll want to use slightly less. Yes, it sounds like a lot, but it's important for flavor and gluten structure!

Note 5: How to tell your milk is at the right temperature: Drizzle a few drops of the warmed milk onto the inside of your wrist. If it is warm and comfy it will be perfect for the yeast. If it feels hot, it will be too hot for the yeast. Too cold and the yeast will simply remain dormant.

Note 6: Measuring flour: Adding the flour to the batter can be tricky. Humidity, altitude, and temperature can all factor in to how much flour you'll need. I always recommend starting with 1/2 cup shy of what a recipe calls for and adding very slowly until the dough pulls off the sides of the bowl and is not excessively sticky. We don't want wet dough, but it should still have moisture in it. Too much flour results in a dense and less-flavorful loaf of bread. When measuring flour for this bread, be sure to weigh flour OR spoon and level. If you press a measuring cup into a container and push flour into the cup, you'll end up with way too much flour.

Note 7: Shaping loaves: You can roll the dough out with a rolling pin into a rectangle and then roll it up tightly into a nice even cylinder, pinching the seams and tucking the sides into the dough.

Note 8: Bread pans: Either size (8.5x4.5-inch or 9x5-inch) works, but we recommend the 8.5x4.5-inch pans for a higher rise.

Note 9: How to know when bread is done: Bread should register 195 degrees F in the center. It should have an evenly covered golden brown crust that looks firm and dry. If you tap the loaf in the center with your knuckles it should sound hollow (if not, bake for 5 more minutes and try again).

Nutrition Facts

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

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Easy Broccoli Cheddar Quiche

by Chelsea Lords

Broccoli Cheddar Quiche features tender broccoli, sharp Cheddar cheese, and creamy egg custard. Easily customizable and made simple with a store-bought pie crust!

Broccoli Cheddar Quiche

This Ham and Cheese Quiche was one of the most popular recipes of 2020, so I thought I’d combine my love for broccoli and Cheddar (this broccoli cheddar soup is one of my favorites!) into a similar quiche recipe.

And this quiche has totally hit the spot the last few days at my house — it’s pure comfort food for any time of the day! My kiddos especially love it as a mid-morning or afternoon snack.

Process shots-- images of bacon being sautéed.

Let’s talk bacon

Broccoli Cheddar Quiche starts with bacon. The bacon adds great flavor and texture to the quiche, and it also is used as a garnish after the quiche is baked.

The fat rendered from the bacon is also used to enhance the flavor of the onion, garlic, and broccoli. After cooking the bacon, carefully remove it with a slotted spoon to a paper-towel-lined plate. See the “quick tip” below for how to deal with extra bacon grease!

QUICK TIP

If the skillet has more than 1 tablespoon rendered bacon grease, drain off the extra. To do this, line a small, heat-proof cup or bowl with heavy-duty foil. Carefully pour the bacon fat into the lined cup immediately after removing the bacon and let it stand at room temperature until the bacon grease is solidified. At this point, you can fold the foil around the solidified fat and discard it or save it to use in future recipes.

Process shots-- images of the broccoli and onion mixture being sautéed; the egg and cream base being made.

Broccoli Cheddar Quiche Crust

To keep things simple, we use a store-bought frozen pie crust. You can make your own, of course, or even prepare this quiche without a crust. I’ll break down all these options below:

Store-bought: Be sure to get a 9-inch, deep-dish pie crust so all the ingredients fit into the crust. You’ll find these pie crusts among frozen pie baked goods, bread, frozen puff pastry, and other frozen desserts in the grocery store.
Homemade crust: Try this recipe!
Crustless: Simply prepare the recipe as written, omitting the crust. Be sure to generously spray the pie pan you are cooking the quiche in with a non-stick spray. Cook for 35 -42 minutes.

QUICK TIP

When using the store-bought crust, be sure to keep it in the freezer right up until it’s time to bake it. We want the crust as cold as possible when going into the oven. If the crust does sag or fall down a bit in the oven, it’s okay. Simply let it cool to warm and then gently press down the center and coax up the sides with your fingers. Work carefully to avoid ripping the par-baked crust.

Do I need to bake the crust first?

Blind baking (also called pre-baking) is the process of baking a crust first without the filling. It’s important to blind bake the crust when it’s going to be filled with an unbaked filling. A baked crust has a firmer texture that won’t soak up the liquid filling.

If you’re opposed to baking the crust first, the quiche will still work, but the bottom of the crust may be a bit under-done or soggy.

Broccoli Cheddar Quiche Leftovers

For leftovers: Once baked, let the quiche cool for up to 2 hours at room temperature and then refrigerate, tightly covered. To reheat, cover with foil and bake at 325 degrees F until heated through (about 10-15 minutes).

Fridge: You can store a baked and wrapped quiche for up to 3 days.
Freezer: You can store a pre-baked quiche (properly wrapped in an airtight container or bag) for 1 to 2 months. Thaw overnight in the fridge. Freezing does make the quiche lose texture and become a bit watery.

Broccoli Cheddar Quiche Tips

Chop the broccoli very finely. Once the broccoli is added to the quiche, it doesn’t get too much more tender. Make sure to very finely chop it and sauté it until crisp-tender to avoid hard/crunchy bites of broccoli throughout the quiche.
Freshly grate the cheese if you can. Pre-shredded cheese has a cellulose coating (to keep it from clumping) that resists melting and can make the quiche a little bit greasy. I also recommend using extra sharp or sharp Cheddar cheese for maximum flavor.
Watch the quiche as it bakes. If the crust is browning too quickly, cover the outside ring of the crust with a foil (or a pie shield) to keep it from browning further. I recommend baking the quiche on the lower or middle oven rack.
Don’t over-bake! Bake until the edges are set, but you still have a little wobble in the center. (The best quiche will jiggle a little when you cut into it which tells you the quiche is extra creamy.)

More breakfast or brunch recipes

Breakfast Potatoes and Bacon with bell peppers
Honey and Banana Sandwich breakfast “grilled cheese”
Cinnamon Banana Bread with a simple streusel topping
Lemon Blueberry Sweet Rolls with a lemon glaze
Quiche Lorraine with bacon and chives

Mexican Quinoa

by Chelsea Lords

Mexican Quinoa is a simple “dump it and forget about it” slow cooker meal. We add uncooked quinoa, vegetables, beans, and seasonings, then let it cook. Serve with toppings like cheese, sour cream, avocado, and lime for a delicious and hearty meal.

Mexican Quinoa

These Quinoa Tacos are wildly popular in my home and truthfully, I don’t think meal prep gets much easier than that recipe. Everything gets thrown in the slow cooker (no advance prep) and you’re left with an ultra-tasty, meatless, taco filling that is hearty and keeps you full.

I wanted to take the idea of having loads of flavor with easy prep time from those tacos and apply it to another nutritious and vegetarian meal. Enter: Mexican Quinoa. Just as easy, filling, and packed with good-for-you ingredients.

This dish does pack a bit of a spicy punch, but nothing too overwhelming. You can adjust the seasonings to your preference, and with some cheese, sour cream, and/or avocado topping the bowl, the spice isn’t bad. Even my two-year-old can’t get enough of this dish!

Mexican Quinoa Ingredients

The three main ingredients that impact the spiciness level of this dish are the enchilada sauce, taco seasoning packet, and jalapeño peppers.

Butternut Squash: Chop into small pieces for even cooking. If the squash pieces are too large they won’t get tender in time.
Quinoa: This is the base of the dish, absorbing flavors and adding protein. Rinse it first to get rid of any bitter taste.
Black Beans: Rinse canned black beans before adding. If you want to make your own black beans follow this recipe.
Corn: I like using frozen corn for it’s flavor and freshness but canned works great here as well.
Fire-roasted Diced Tomatoes: Include the juice for more sauce to cook everything in.
Enchilada Sauce & Taco Seasoning: Create the signature Mexican taste. Use mild varieties if you prefer less heat. I love and recommend Old El Paso’s® mild red enchilada sauce.
Vegetable or Chicken Stock: You can use vegetable or chicken broth, for a vegetarian option use the vegetable stock. Quality stock improves flavor.
Jalapeños: Add a mild kick but are optional. For less heat, remove the seeds and ribs before dicing, or use poblano pepper for milder flavor.

QUICK TIP

If you’d prefer to make your own taco seasoning blend instead of using a store-bought mix, here’s my go-to taco seasoning blend (this mix perfectly replaces the store-bought mix)

Topping Suggestions

Mexican Quinoa is good by itself, but adding toppings makes it even better. You should definitely try it with sharp Cheddar cheese, sour cream, and cut-up avocado. Here are more topping ideas:

Grated sharp (or extra-sharp) Cheddar cheese
Chopped cherry tomatoes
Fresh chopped cilantro or thinly sliced green onions
A squeeze of fresh lime
A large scoop of sour cream (we use fat-free to keep these on the light side); you can also use Greek yogurt.
Sliced avocado or scoop of guacamole
Pickled red onions (I share a quick pickled red onion recipe on these Chicken Tinga Tacos.)

How To Make Mexican Quinoa

Prep Slow Cooker: Spray with nonstick spray. A liner can make cleanup easier.
Chop Squash: Peel and cube butternut squash. Small, even pieces cook more consistently.
Add Ingredients: Combine quinoa, beans, corn, tomatoes, jalapeño, sauce, and stock in the cooker.
Season: Mix in taco seasoning. Adjust seasoning to taste preference.
Cook: Set on high for 4 hours until quinoa and squash are tender. Check at 3.5 hours to prevent overcooking.
Adjust Consistency: Let stand if too liquidy; quinoa absorbs extra water. Stirring helps evenly absorb the liquid.
Serve: Top with cheese, sour cream, avocado, cilantro, and lime.

Shortcut Suggestions

Buy pre-peeled and cubed squash. Although it is a bit more spendy, buying prepared squash basically removes any prep time on this Mexican quinoa. Cubed squash can be found in the produce section of many grocery stores.
Use frozen, cubed squash for this recipe; it works well. Just check that the squash pieces are small, about 1/2-inch cubes. If they’re too big, they might not cook fully with the rest of the ingredients.
Choose pre-minced garlic from a jar to save time. You can also use a garlic press with fresh garlic cloves to save time.
Buy pre-rinsed quinoa to save time. Quinoa has a bitter outer layer that usually needs washing off, but pre-rinsed quinoa is already cleaned for you.

Dietary Concerns

Vegan: As written, this recipe is vegan. Keep toppings, such as sour cream and Cheddar cheese off, or use vegan alternatives.
Vegetarian: As written this recipe is also vegetarian. Be sure to use vegetable stock instead of chicken stock to keep it vegetarian.
Gluten-free: Check ingredient labels for gluten-free processing. Many enchilada sauces and seasonings contain gluten, but Old El Paso enchilada sauce is usually safe—still, make sure by checking the label. You can lessen gluten risk by using homemade taco seasoning instead of store-bought.
Dairy-Free: Use a dairy-free cheese and/or sour cream for toppings.

STORAGE

Store: Put leftover Mexican quinoa in an air tight container and store in the fridge for up to 4 days.
Freeze: Place leftovers in an air tight freezer friendly container or gallon sized bag and freeze for up to 3 months. Thaw in the fridge before reheating.

More Simple Quinoa Recipes

Quinoa Enchilada Bake with sweet potatoes and black beans
Quinoa Salad with avocados and a lemon dressing
Tex Mex Quinoa easy slow cooker recipe
Quinoa Chili with lots of veggies and black beans
Quinoa Black Bean Salad with a cilantro dressing

Quinoa Fruit Salad

by Chelsea Lords

Fresh and lively Quinoa Fruit Salad starts with tender quinoa and loads on fresh fruits and a tangy citrus vinaigrette.

Try some of our other fruit-filled quinoa salads like this Kale and Quinoa Salad or Citrus Quinoa Salad next!

Quinoa Fruit Salad

Ripe fresh fruit, tender quinoa, and a tangy citrus dressing are pure summer bliss in a bowl.

I love a good fruit salad recipe as much as the next person but adding some quinoa to the mix has resulted in a salad that has quickly become a new staple in my home. The quinoa adds tons of protein resulting in a salad that is surprisingly satiating. It also adds texture, a subtle nutty flavor, and vibrancy to the fruit and citrus vinaigrette.

While this salad likely doesn’t stand on its own for a meal, serving it with some grilled chicken or grilled steak makes for one of the best summer meals — fresh, light, nutritious, and flavorful!

Citrus Vinaigrette

This dressing only takes a few minutes to whip together and is quite easy to make–totally worth the effort. Nothing store-bought compares to this dressing!

I recommend zesting the citrus with a microplane. A microplane makes the process quick and easy! See “quick tip” below.
Add dressing to your personal preference — We add the whole batch of dressing to this salad, but you may not want to use all of it. store any leftovers in the fridge for up to a week and use on other salads or to top leftover fruit.
Don’t forget to season the dressing. A little bit of salt and pepper brings out all the flavors and adds life to the dressing; don’t leave these ingredients out!

QUICK TIP

Zest only the very outside bright orange part of the clementine and the very outside bright yellow part of the lemon. Avoid the white pith below the peel, which is bitter and will make the dressing taste too sharp.

Quinoa Salad Tips

Quinoa

There are many different varieties of quinoa; my personal favorite in this salad is tri-colored quinoa which is a blend of white, black, and red quinoa. Any variety of quinoa works well in this salad.
Make sure to rinse the quinoa before cooking it. Quinoa has a natural coating called saponin which can make it taste bitter. Pour the uncooked quinoa in a fine-mesh strainer and rinse under cold water for 30 seconds to a minute.
You can improve the flavor of quinoa by seasoning it generously. A little bit of salt goes a long way so don’t forget to add it in.
Let the cooked quinoa cool completely before adding in the fruit. To speed up the process for quinoa cooling, spread the cooked and fluffed quinoa on a sheet pan in one even layer. Place the sheet pan in the fridge (or freezer) for 10-15 minutes or until cooled to room temperature.

Fruit

I highly recommend waiting for the fruit to be fully ripe before adding it to this Quinoa Fruit Salad — good, ripe fruit makes all the difference!
We love honey mangoes (also known as Ataulfo or yellow mangoes) best, but regular mangoes work great as well. To tell if your mangoes are ripe, gently squeeze the fruit. If it’s ripe, it will give slightly. (Here’s a quick and helpful visual guide on how to cut a mango!)
Green or golden kiwi are equally delicious in this quinoa fruit salad. You can tell a kiwi is ripe if it gives to slight pressure.

Variation Ideas

Add some meat. This salad is vegetarian by default, but feel free to grill some steak or chicken to serve on the side or to chop up and put on top of the salad.
Add other toppings. If you’d like to add some additional toppings beyond the fruit, add in some chopped dry roasted pistachios, pecans, or pepita (pumpkin seeds). Goat or feta cheese would also be a nice addition. If you’d like to add some creaminess, I’d recommend a diced avocado.
Change up the fruit. This salad is very forgiving. As long as the quantities remain fairly consistent, feel free to change up the berries or fruit to personal preference!
Sprinkle in fresh herbs. Fresh mint would add a nice contrasting flavor to this salad.

Quinoa Fruit Salad Storage

Once dressed, this salad doesn’t store well. The dressing will begin to break down the fruit and the salad becomes a bit mushy. With good, ripe fruit, this salad doesn’t last longer than a day.

More Quinoa Salad Recipes

Quinoa Corn Salad with a chipotle vinaigrette
Caprese Quinoa Salad with a balsamic vinaigrette
Thai Quinoa Salad with a peanut butter dressing
Quinoa Apple Salad with a lemon-poppy seed vinaigrette
Quinoa Salad with a lemon vinaigrette

Chia Seed Pudding

by Chelsea Lords

The best Chia Seed Pudding I’ve ever tried! Perfectly sweetened with a nice hit of citrus and splash of vanilla. Top this pudding with your favorite fresh fruits and a sprinkle of shredded coconut!

Chia Seed Pudding comes together ridiculously quick and is so easy to make — simply add everything to a jar and give it a good stir. in a few hours it will be ready to enjoy! Or make it the night before for a quick, on-the-go breakfast.

Love nutritious, make-ahead breakfasts? Us too! Try these Overnight Oats or Energy Bites next!

Chia Seed Pudding

I’ll start off this post with a disclaimer that because of texture reasons, this chia pudding is not for everyone. That said, it is hands down the best chia pudding I’ve ever had. It took me a while to get on board with the texture of chia pudding, but once I did, I spent a few weeks perfecting the flavors and sweetness of it so that my entire family would like it and eat it for breakfast. I’m happy to report I’ve got the husband and 2 of the 3 kiddos on board. 🙂

While the texture is off-putting to some, I’ve honestly come to love (even crave!) it. It’s like a thick and creamy tapioca pudding texture. For this recipe, I also throw some oats into the mix to add some additional texture and chew.

QUICK TIP

If you end up making Chia Seed Pudding and can’t get on board with the texture, blend it up into a smooth vanilla pudding instead! Blend in a high-powered blender and then chill until cold.

So what makes this chia pudding special? We add in some old-fashioned oats, the zest of a mandarin orange (so much flavor!), and the right amount of natural sweetener. I’ve found a lot of chia puddings simply lack sweetness, which I think is a must for a great pudding. Pure maple syrup is a great natural sweetener that boasts many health benefits and adds the perfect balance to the chia and oats in this recipe.

How to make Chia Seed Pudding

Combine oats and chia seeds. These two ingredients form the base of the pudding and will grow, expand, and thicken to create that tapioca-like texture.
Add maple syrup, salt, vanilla extract, and orange zest. These are all the flavor components of the pudding!
Pour in the milk. The milk will get mostly absorbed with oats and chia seeds.
Give everything a good stir, cover, and refrigerate for a couple of hours or overnight.
Stir once again and then top with your favorites — see ideas below!

Topping Ideas

We like fresh berries, shredded coconut, and an extra drizzle of maple syrup best on our Chia Seed Pudding. Here are some other ideas:

Fresh fruit: Pick what you love most: chopped strawberries, blueberries, blackberries, raspberries, chopped banana, kiwi, or mandarin orange slices.
Nuts and/or seeds: Dry-roasted and lightly salted sliced almonds, pecans, or cashews would be delicious. Pepitas would also make a nice topping!
A handful of granola (We love this almond granola.)
Puréed fruit: Purée some berries with milk and swirl through the mixture for an intensely fruity Chia Seed Pudding.
A drizzle of nut butter: Add almond butter, peanut butter, cashew butter, or any of the other options for a hit of protein plus flavor.
Plenty more ideas here!

Ingredients

Chia seeds. The star of the show here! Health food sections, bulk food sections, the baking or spice aisle, or bulk food bins are all places you may find chia seeds in your grocery store.
Old-fashioned oats. This isn’t typically an ingredient found in chia seed pudding, but it’s a must-have for our recipe! It adds more chew and texture. Be sure to use old-fashioned, not quick or steel-cut oats.
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 the pudding!
Salt and vanilla. These two ingredients intensify and balance the flavors in this pudding.
Zest of Mandarin orange. Using a microplane (like this one), zest only the very outside orange part of the Mandarin (Cutie® or Halo® oranges). Avoid the white pith of the orange — this is bitter.
Macadamia nut milk. While any plant-based milk works here, our personal favorite is macadamia nut milk and unsweetened vanilla almond milk is a close second.

STORAGE

Chia seed pudding will last about 4-5 days in an airtight container in the fridge. It’s such a great candidate for meal prepping breakfasts or snacks for the week!

Chia Seed Pudding FAQs

1Is Chia Pudding supposed to be thick?

I prefer Chia Seed Pudding to be fairly thick, but more on the creamy side. The consistency can vary greatly depending on the milk used.

To thicken the pudding more, add more chia seeds and let sit for about 30 more minutes in the fridge.

To thin the pudding, add a splash more milk

2Is Chia Seed Pudding good for weight loss?

As part of a healthy eating plan, Chia Seed Pudding is helpful because it contains 5 grams of fiber per tablespoon; fiber is linked to aiding in digestion and weight management.

3Why is Chia Seed Pudding healthy?

It’s creamy, satiating, and packed with protein and fiber. Chia seeds have become very popular lately because of their many health benefits.

4How long can chia pudding stay in fridge?

Chia seed pudding will last about 4-5 days in an airtight container in the fridge. It’s such a great candidate for meal prepping nutritious breakfasts for the week!

5Do chia seeds have to be soaked?

Not necessarily! They’re great to add to energy balls or to top a smoothie with. That said, soaking chia seeds does maximize their benefits.

6Is Chia Seed Pudding Whole 30 compliant?

It can be, but you’ll need to modify the recipe a bit. Chia seeds fit into the Whole 30 guidelines. Nut milk fits, also. But added sweeteners don’t, and neither do oats. So if you keep those things in mind, you can create a pudding that is very compliant. See more at the official-whole30-program-rules.

More nutritious breakfast options

Yogurt Bowl with eight flavor variations
Pumpkin Overnight Oats with ground cinnamon
Parfait with fresh fruit and homemade granola
Peanut Butter Protein Shake thick and creamy
Oatmeal Bars with dark chocolate chips

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Chia Seed Pudding

5 from 2 votes

- Review this recipe

The best Chia Seed Pudding I've ever tried! Perfectly sweetened with a nice hit of citrus and a splash of vanilla. Top your chia seed pudding with your favorite fresh fruits and a sprinkle of shredded coconut!

Print Recipe

Chia Seed Pudding

5 from 2 votes

- Review this recipe

Print Recipe

Course Breakfast, Dessert, Snack

Cuisine American, Healthy, Vegan, Vegetarian

Keyword chia seed pudding

Prep Time 10

Chilling 30

Total Time 40

Servings 2 servings

Chelsea Lords

Calories 238kcal

Author Chelsea Lords

Cost $4.21

Ingredients

▢ 1/4 cup old-fashioned oats
▢ 2 tablespoons chia seeds
▢ 1 cup macadamia nut milk or your preferred type of milk
▢ 2 tablespoons pure maple syrup
▢ 1/2 teaspoon zest of a Mandarin orange (like Cuties or Halo mandarins)
▢ 1/4 teaspoon pure vanilla extract
▢ Pinch of fine sea salt
▢ Toppings of choice such as: fresh berries, nuts/seeds, extra drizzle of maple syrup, coconut flakes, etc.

US - Metric

Instructions

CHIA SEED PUDDING: Into a covered container, combine all of the ingredients, except for the toppings, in the order listed. Stir to combine. Cover tightly and place in the fridge for at least 30 minutes up to overnight (Chia seed pudding stays good for up to 5 days in the fridge.) or until thickened to the desired consistency.
SERVE: When ready to enjoy, stir the pudding again and top with desired toppings; we like fresh berries, coconut flakes, and an extra drizzle of maple syrup! If you'd like the pudding to be thicker, add additional chia seeds and chill for another 30 minutes; if you'd like it thinner, add a splash of more milk.
BLEND INSTEAD! Not sure about the texture? If you end up making this pudding and can't get on board with the texture, blend it up into a smooth vanilla pudding instead. Blend in a high-powered blender and then chill until cold.

Video

Recipe Notes

Vegan/vegetarian: Vegans use no animal products at all, and vegetarians often use dairy products. Choose the milk that suits your dietary choices.
Nutrition information does not include any optional toppings.

Nutrition Facts

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.

Fajita Seasoning

by Chelsea Lords

Our favorite Fajita Seasoning blend is so simple to make and uses spices you probably already have in your cabinet! Skip the store-bought packets; you’ll never want to use them again after seeing how easy and delicious making your own seasoning blends is.

Today we’re sharing the best homemade Fajita Seasoning that perfectly replaces one packet of store-bought seasoning. Want more? This recipe is very easy to double or triple! Package the seasoning in your own packets for convenience.

Use this seasoning recipe in some of our favorite recipes like this Southwestern Fajita Crockpot Quinoa, Shrimp Fajitas, or Vegetarian Fajitas.

What Is In Fajita Seasoning?

Our blend combines chili powder, paprika, cumin, onion powder, garlic powder, sugar, salt, and pepper. We also like to add in some ground cayenne pepper for some heat (easy to increase or leave out!)

QUICK TIP

Be sure to use chili powder — not to be confused with chilli powder which is very hot. We’re using American chili powder in this recipe. We find McCormick® to be a relatively mild brand (not sponsored).

What Is The Difference Between Fajita Seasoning And Taco Seasoning?

The two are quite similar, but taco seasoning typically has more chili powder and oregano while fajita seasoning has more cumin. Fajita seasoning is less spicy than taco seasoning.

How To Make Fajita Seasoning

Simply measure out all the spices and whisk them together in a small bowl or add directly to the dish you’re preparing. Use immediately or store; more on this below!

How To Season Chicken For Fajitas

No need to get a special chicken fajita seasoning– you can use this recipe with 1 pound of chicken breasts, thighs, or tenders.

Start by preparing 1 pound of chicken — trim off excess fat and pat dry with a paper towel.
In a small bowl, add in 2 tablespoons olive oil, juice, and zest of 1 lemon, along with the seasonings in this recipe. Whisk until smooth. Set aside 2 tablespoons of this mixture for later.
Pour the remaining mixture over the chicken and knead it into the chicken, coating all the surfaces of the chicken.
Marinate for 30 minutes up to 5 hours and cook or cook right away — on the grill, in the oven, on the stovetop, in the air fryer, etc.

You can also use this recipe as a Steak Fajita Seasoning (more details on this Steak Fajitas recipe).

Recipe Tips

If you’re watching sugar intake or looking to make a keto fajita seasoning, simply leave out the sugar.
To make sure the spices and herbs being used are fresh and ready to taste their best, check the labels and make sure spices have not expired and have been away from heat and direct sunlight. Heat/sunlight will dry out the spices and make them lose potency.
Seal bottle lids or plastic bags immediately after making the spice blend to help lock in the flavor and keep out any potential moisture.
Here is a list of great seasoning tips when looking to improve the flavor with what you’re preparing.

STORAGE

Fajita Seasoning Storage

Store each fajita seasoning packet in an air-tight container in a cool, dark place (like a cabinet or pantry). I like to store these homemade packets in small plastic bags or make a big batch to store in a jar or spice container (we love these!).
As long as it is stored properly, homemade Fajita Seasoning can last 6 months to a year.
Seasoning blend make-ahead: I get it– fajita seasoning packets from the store are easy and convenient! And that’s why I’ve started making my own DIY Fajita Seasoning packets. When I make this recipe, I’ll typically make 5 or 6 more packets of the seasoning. Since all the spices are out and I’m measuring anyways, it takes just a few extra minutes. Measure out the spices, put them in labeled individual snack-size bags, and store those packets with your spices.

QUICK TIP

If you make up a batch of Fajita Seasoning and store it in a jar, use kitchen math to season the fajitas. One batch of this recipe makes 7 teaspoons of seasoning blend. Since 3 teaspoons equal 1 tablespoon, measure out 2 tablespoons + 1 teaspoon seasoning to equal one packet.

More Homemade Seasoning Blends

Taco Seasoning with loads of recipes to use it in!
Pumpkin Pie Spice with cinnamon and nutmeg
Apple Pie Spice with cinnamon and cardamom

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Fajita Seasoning

5 from 3 votes

- Review this recipe

Our favorite Fajita Seasoning blend is so simple to make and uses spices you probably already have in your cabinet! Skip the store-bought packets; you'll never want to use them again after seeing how easy and delicious making your own seasoning blends is.

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Fajita Seasoning

5 from 3 votes

- Review this recipe

Print Recipe

Course condiment, Dip, Spice

Cuisine American, Healthy, Vegan, Vegetarian

Keyword fajita seasoning, fajita seasoning packet

Prep Time 5

Total Time 5

Servings 1 packet (equivalent to one store-bought packet, 10 servings)

Chelsea Lords

Calories 2kcal

Author Chelsea Lords

Cost $0.30

Ingredients

▢ 2 teaspoons ground chili powder Note 1
▢ 1 teaspoon each: paprika, white sugar, ground cumin, fine sea salt
▢ 1/2 teaspoon each: onion powder, garlic powder
▢ 1/8 teaspoon: ground cayenne pepper, optional (Note 2)

US - Metric

Instructions

FAJITA SEASONING: Measure out all the spices and stir them together in a small bowl or add directly to the dish you're preparing. Use immediately or store.
USE THE SEASONING: Read Note 3 for how to season chicken with this seasoning blend!
STORAGE: Store in an airtight container in a cool, dark place (like a cabinet or pantry). I like to store these homemade packets in small plastic bags or make a big batch to store in a jar or spice containers (we love these!) As long as it is stored properly, homemade fajita seasoning can last 6 months up to a year.
MAKE AHEAD: I get it-- fajita seasoning packets are easy and convenient! And that’s why I’ve started making my own packets. When I make this recipe, I’ll typically make 5 or 6 more “packets” of the seasoning. Since all the spices are out and I’m measuring anyways, it takes just a few extra minutes. Measure out the spices, put them in labeled individual snack-size bags, and store those packets with your spices. If using bulk seasoning blend, 2 tablespoons + 1 teaspoon is the equivalent of one packet.

Video

Recipe Notes

Note 1: Chili powder: Be sure to use chili powder — not to be confused with chilli powder which is very hot. We’re using American chili powder in this fajita seasoning recipe. We find McCormick to be a relatively mild brand (not sponsored).

Note 2: Ground cayenne pepper: This seasoning has a lot of heat! Omit if you are sensitive to spice or increase if you like it hot.

Note 3: Fajita Seasoning recipe For chicken:

Start by preparing 1 pound of chicken -- trim off excess fat and pat dry with a paper towel.
In a small bowl, add in 2 tablespoons olive oil, juice, and zest of 1 lemon, and the seasonings in this recipe. Whisk until smooth. Set aside 2 tablespoons of this mixture, saving for later.
Pour the remaining mixture over the chicken and knead it into the chicken, coating all the surfaces of the chicken.

Nutrition Facts

Serving: 1serving | Calories: 2kcal | Carbohydrates: 0.5g | Sodium: 0.1mg | Sugar: 0.4g

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Chicken and Yellow Rice

by Chelsea Lords

Chicken and Yellow Rice bowls are loaded with fresh and crunchy veggies, African-inspired yellow rice, paprika-spiced chicken, and the best sun-dried tomato sauce.

Why We Love Chicken and Yellow Rice

Unique Taste: Combines familiar chicken and rice with South African spices.
Mildly Spicy: Suitable for all ages, not too hot.
Textural Mix: Varied textures with raisins and crisp corn.
Nutritious: Includes healthy ingredients and fresh veggies.
Adaptable: Customizable with options like rotisserie chicken and various toppings.

Ingredients

Chicken Marinade Ingredients

Olive oil, lemon juice and zest, garlic, seasonings, and honey: These create a flavorful marinade that infuses the chicken with a balance of citrus, spice, sweetness, and smokiness to your chicken and yellow rice.

Rice Ingredients

Basmati rice: Serves as the base of the dish, offering a light, fluffy texture.
Butter or oil, turmeric, brown sugar, and curry powder: These add richness, color, and a balance of sweet and savory flavors to the rice.
Chicken stock: Enhances the rice’s flavor compared to water.
Optional raisins and corn: Add sweetness and texture contrasts to the rice.

QUICK TIP

Turmeric adds warm, earthy, slightly bitter and peppery flavors to dishes, balanced by the sweetness of brown sugar, raisins, and corn.

How To Make Chicken And Yellow Rice

Marinate Chicken: Combine olive oil, lemon, spices, and coat chicken. Refrigerate for 20-30 minutes.
Cook Rice: Sauté turmeric, sugar, and butter. Add rinsed basmati rice, chicken stock, and cook. Stir in corn at the end if desired.
Prepare Sauce: Blend sun-dried tomatoes, garlic, mayo, vinegar, paprika, olive oil, and lemon juice.
Grill Chicken: Cook marinated chicken on a grill until done.
Assemble: Serve rice with grilled chicken, fresh toppings, and sauce.

Toppings For Chicken and Yellow Rice

Persian Cucumbers: Crunchy and mild, add freshness.
Sun-dried Tomato Sauce: Smoky, sweet, and slightly spicy.
Fresh Mango: Adds sweetness when in season.
Grilled Corn: Offers a grilled flavor, can replace frozen corn.
Ripe Avocado: Creamy texture.
Lemon Wedges: Adds citrusy freshness.
Arugula and Spinach Mix: Peppery flavor and freshness.

STORAGE

Separate Containers: Keep chicken, rice, sauce, and toppings in different airtight containers. Cool before refrigerating and consume within 3-4 days.
Freeze: Freeze chicken and yellow rice separately for up to 3 months; don’t freeze toppings/sauce for these .

More Chicken Bowl Recipes

Graham Cracker Cookies

by Chelsea Lords

These Graham Cracker Cookies are buttery, sweet, soft, chewy, and studded with white chocolate chips and crushed graham crackers.

Try some other fun variations on this cookie recipe like these S’mores cookies or Frosted Honey Graham Cookies.

Our Favorite Easy Graham Cracker Cookies

Of all the cookie recipes on this site, my youngest sister will tell you, these are her favorite. I can’t show up to a family function without a batch, so I nearly always have some rolled-out dough balls in my freezer ready to bake and bring to her.

It’s no huge surprise she loves these cookies so much, since she’s the most graham-cracker-obsessed person I’ve ever met. She’ll eat a graham cracker crust plain (without filling — yes, really!) and steal the crusts right off these Cheesecake Bars, leaving the cheesecake part behind.

These cookies are supremely sweet, ultra-soft, and ridiculously chewy! With actual graham crackers (or at least the crumbs) in the dough, these cookies are not like your typical Chocolate Chip Cookies. The graham cracker crumbs that make up the cookie dough offer a unique toasted, almost nutty and sweet flavor.

Let’s Chat Graham Crackers

For the cookie base, there are actual graham crackers mixed into the dough. Here are a few tips:

Thoroughly crush the graham crackers. While you can crush the graham crackers in a bag with a rolling pin, I highly recommend a high-powered blender or food processor. It’s important to have fine crumbs without any uncrushed chunks. Larger pieces will mess up the texture of the cookies, so be sure they’re finely crushed.
Measuring. Once the crackers are thoroughly crushed, we can get the exact measurement. Spoon the crushed crumbs into a measuring cup, making sure to fill the cup to the very top and level off the top with the back of a table knife. While the crumbs should not be packed into the measuring cup, be sure to completely fill the cup to get the right measurement.

How To Make Graham Cracker Cookies

Here are our top tips for making the best possible cookies:

Let the melted butter cool: Once the butter melts, it needs to cool back to room temperature. If the melted butter is still hot, it will melt the sugars and cause greasy cookies that spread too much.
Correctly measure the flour. If you press a measuring cup into a bag of flour and scoop, you will pack in way too much flour which affects the texture of these cookies. To properly measure your flour, spoon the flour into the measuring cup until it’s overfilled. Then use the back of a table knife to level the measuring cup at the top. (Video visual here) Follow this same measuring protocol for measuring out the finely crushed graham crackers.

QUICK TIP

Use fresh ingredients. For the softest and best-possible cookies, use fresh and soft brown sugar and fresh baking agents.

Graham Cracker Cookies Tips

Chill the dough. Because the butter gets melted, the dough needs time to chill so the butter can resolidify. Don’t rush the chilling time or you may find yourself with flat cookies. On the flip side, if the dough is chilled too long, it tends to dry out. The cookies also don’t spread as nicely when baking when the dough is chilled too long.
- We recommend chilling the dough twice– once right after the dough is made, and again when the dough balls have been rolled out. Why space the chilling time out? The dough is too soft right after being made to be rolled into balls and after the balls are rolled, the dough gets a bit warm from being rolled and needs to chill through again. Cold dough balls in a hot oven will give us the perfect cookie texture.
Use a Silpat® liner. The cookies end up with much softer bases when baked on a lined sheet pan.
Press the edges of the cookies in. Working quickly, right out of the oven, use the back of a large spoon to press the edges of the cookies into the center. (See the picture below for a visual!). This creates great crispy edges and ensures the cookie has a nice chewy center. Work quickly, as the cookies set up quickly and resist being pressed inwards after sitting out for more than a minute or two.

Variations

M&M graham cracker cookies: Replace the white chocolate chips for equal parts M&M’s. Or, make graham cracker chocolate chip cookies by replacing white chocolate chips with semi-sweet, dark, or milk chocolate chips.
Graham Cracker Cookies with pecans: Replace the white chocolate chips with coarsely chopped pecans (or another similar nut — pistachios would also be tasty!).
Graham cracker dessert bars: Try these Magic Cookie Bars, Magic Bars, or 7-Layer Bars (which are like Graham Cracker Cookies with sweetened condensed milk).
No-bake Graham Cracker Cookies: try these No-bake Peanut Butter Bars with graham cracker crumbs or these no-bake S’mores Energy Bites instead.

Graham Cracker Cookie Storage

These cookies store well at room temperature in an airtight container for 3-4 days but are softest and chewiest the same day they’re made.

Instead of freezing the baked cookies, freeze the dough! To do this: Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container or bag and freeze for up to 3 months. To bake: Bake these cookies straight from the freezer. There is no need to thaw, but you may need to add a few extra minutes to the baking time. Bake the cookies until the edges are set, and the center is still soft.

More cookie recipes:

DoubleTree® Cookies with oats and chocolate chips
Peanut Butter Cookie Dough food-safe, edible cookie dough
Pumpkin Cinnamon Roll Cookies with cinnamon-sugar topping
Soft Sugar Cookies with cream cheese frosting
Cornmeal Cookies with white chocolate chips

Pancake Syrup

by Chelsea Lords

Make your own three-ingredient Pancake Syrup — you’ll be amazed how quick and easy it is! Plus, when you make it yourself, you don’t have to worry about any artificial ingredients or corn syrup.

Love syrup? Us too! We’ve created some other favorites — try our Buttermilk Syrup, Vanilla Sauce, or Blueberry Syrup next!

Making Your Own Pancake Syrup Just Makes Sense!

While most will agree homemade always tastes best, a lot of time the convenience is not worth the trade-off. Trust me, I love to cook and bake, but you’ll find me using store-bought short-cuts all the time (did you ever catch this series of 30 Quick and Easy Meals?)

But while the store-bought syrup is convenient, I don’t find the trade-off to be worth it. Store-bought syrup is made primarily with corn syrup, high-fructose corn syrup, and imitation maple flavoring. Ick!

But homemade pancake syrup’s got only three main ingredients and a prep time of 10 minutes (or less). It has real ingredients and tastes so much better! It’s ridiculously convenient to whip together while you’re waiting on Pancake or Waffle batter to rest.

Or, if you just happen to be out of store-bought syrup and need a quick recipe to whip up instead of making a grocery run, this is one you’ve likely got the ingredients for.

Pancake Syrup Vs. Maple Syrup

Pure maple syrup is the sap from maple trees that has been boiled down to a thicker consistency. Just one ingredient!

Pancake syrup from the store is made with corn syrup and maple extract. Pure maple syrup is quite expensive because it is so labor-intensive to make (you can read more of the process here).

What Is In Pancake Syrup?

Brown sugar. Light brown sugar makes up the base of the syrup. Syrups are intended to be sweet and this one is no exception — it is very sweet! We did test this recipe with dark brown sugar and found the flavor a tad overpowering.
Butter. Butter gives this syrup a nice flavor and great thickness. As the syrup cools, it thickens nicely so it isn’t watery like a lot of homemade pancakes syrups tend to be.
Maple extract. While it may sound fancy, this extract is just as readily available as vanilla or almond extract! Check among the other baking extracts in the grocery store. I recommend McCormick’s® pure maple extract for the best and purest flavor (not sponsored). Imitation extract won’t give you the same results. While alcohol is present in the maple extract, you’re using such small quantities (1/4 teaspoon) that the overall alcohol content is negligible.

Beyond those three main ingredients, there are two others that you won’t need to shop for since you’ve likely got both — water and salt. (If you don’t have salt, it’s fine to leave it out!)

Make no mistake, both maple syrup and pancake syrup are very sweet and contain lots of sugar. However, the sugars in pure maple syrup aren’t refined and contain no artificial ingredients. To me, that makes pure maple syrup a much better choice. Most of the time we use pure maple syrup for pancakes. But when I’m going to use pancake syrup, I’d much rather make it myself so I know what’s in it. And in my book, brown sugar is a much better choice than corn syrup.

QUICK TIP

What’s the difference between a pure and imitation extract? Most imitation extracts are either a weaker solution of naturally derived or are derived artificially (synthesized in a lab).

How To Make Pancake Syrup

Add all the ingredients to a medium-sized saucepan and bring to a boil.
Turn the heat down to medium-low and simmer for 5 minutes, stirring frequently.
Remove from heat, let stand for 5 minutes and then stir in extract. Serve over your favorite breakfast recipes (this is the best pancake syrup on a Dutch Baby or Crepes!) or let cool and store for future uses.

How Do You Thicken Syrup?

This syrup may seem thin right off the stovetop, but as it cools, it will thicken up nicely. To thin it out, warm in the microwave or on the stovetop and add a splash of water if it is too thick for your liking.

Pancake Syrup FAQs

1Does Pancake Syrup need to be refrigerated?

Yes. Once fully cooled, transfer the syrup to an airtight container or jar and store in the fridge.

2Does Pancake Syrup go bad?

Homemade pancake syrup lasts 1-2 months in the fridge. Store-bought closed syrups won’t spoil unless they aren’t stored in a cool, dark area (or there are major temperature fluctuations). Properly stored, store-bought pancake syrup generally stays at best quality anywhere from 18-24 months.

3Which syrup is best for pancakes?

If you like a traditional-tasting syrup, homemade Pancake Syrup is the one to try! If you’re feeling more adventurous, browse through the other homemade syrup recipes on the site.

4What is a substitute for Pancake Syrup?

If you don’t have Pancake Syrup or the ingredients to make this recipe, try mixing some jam (or fruit preserves) with a splash of water and whisking in a small pan over medium heat. Whisk until smooth adding more water as needed until you get a nice syrup consistency! (We love making a quick strawberry pancake syrup using this method with strawberry jam!)

5Is Pancake Syrup the same as maple syrup?

Nope! Maple syrup is made from actual maple tree sap that has been boiled down to concentrate the sugars, while pancake syrup is made from store-bought ingredients!

Ways To Use Homemade Pancake Syrup

There are so many ways to use this recipe, below are some of our favorites:

Drizzle on Baked Oatmeal.
Pour over these Blueberry Pancakes or Chocolate Chip Pancakes.
Add to a bowl of homemade Oatmeal.
Drizzle on homemade French Toast or these cinnamon-crusted French Toast Sticks.
Pour over these homemade Banana Crepes.

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Pancake Syrup

5 from 2 votes

- Review this recipe

Make your own three-ingredient Pancake Syrup -- you'll be amazed how quick and easy it is! Plus, when you make it yourself, you don't have to worry about any artificial ingredients or corn syrup.

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Pancake Syrup

5 from 2 votes

- Review this recipe

Print Recipe

Course Breakfast, Dessert

Cuisine American, Vegetarian

Keyword Pancake Syrup

Prep Time 15

Total Time 15

Servings 1 -1/4 cup syrup (20 servings)

Chelsea Lords

Calories 59kcal

Author Chelsea Lords

Cost $1.00

Ingredients

▢ 4 tablespoons unsalted butter, cut into tablespoons
▢ 1 cup light brown sugar (lightly packed)
▢ Tiny pinch (1/16) fine sea salt, optional
▢ 1/2 cup hot water
▢ 1 up to 1-1/2 teaspoons pure maple extract (Note 1)

US - Metric

Instructions

COMBINE: Add the butter, sugar, salt, and water to a medium-sized saucepan over medium heat and bring to a boil. Stir occasionally. Once boiling, cook for 1 full minute while stirring frequently.
BOIL: After 1 minute, turn the heat down to medium low and simmer for 5 minutes, stirring frequently. Remove from heat, let stand for 5 minutes and then stir in extract, adding to taste (Add slowly, starting with 1 teaspoon -- it's always easy to add more!).
STORAGE: Serve over your favorite breakfast recipes or let cool and store for future uses. Syrup will store well for 1-2 months in an airtight container in the fridge.

Video

Recipe Notes

Note 1: Maple extract: This extract is just as readily available as vanilla or almond extract! Check among the other baking extracts in the grocery store. I recommend McCormick’s® pure maple extract for the best and purest flavor (not sponsored). Add maple extract to taste; intensity will vary depending on the brand you use.

Nutrition Facts

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 Gingersnap Cookies

by Chelsea Lords

Gingersnap Cookies features chewy centers, crisp edges, and a delicious blend of holiday spices.

Gingersnap Cookies

Gingersnap Cookies are the perfect holiday treat — they’re sweet, soft, chewy, and impeccably spiced! These cookies combine ground cinnamon, ginger, cloves, and nutmeg which create an unforgettable spiced cookie.

The molasses gives these cookies a deep, rich flavor and a nice chewy texture. And rolling the cookie dough balls in sugar before baking adds a nice crackly top that beautifully complements the soft fudgy interior of the cookie.

If you haven’t settled on what cookies to make for Santa, I think these Gingersnaps will rank as his all-time favorite!

Let’s talk molasses

The molasses in these cookies add a unique complementary flavor to the spices. It also helps keep the cookies soft and chewy in the center. And, finally, the molasses adds sweetness to these gingersnap cookies.

There are a lot of different molasses choices to pick from at the store that range from lighter molasses to blackstrap. Blackstrap molasses is very intense and a bit off-putting in baked goods. Instead, try dark molasses (also sometimes labeled as “robust” or “full-flavored”). I have tested these cookies with Brer Rabbit® and Grandma’s® and would recommend either — we didn’t find a noticeable difference between the two.

Dark brown sugar

Both light and dark brown sugar contain molasses, but dark brown sugar has more. Because of the increased amount of molasses, dark brown sugar has a darker and deeper color with a stronger flavor. While the two can be interchanged in this recipe, IMHO, these cookies are best with dark brown sugar.

QUICK TIP

You’ll find dark brown sugar right by light brown sugar and powdered sugar in the grocery store. The two look similar, yet dark brown sugar is darker overall in color. In a pinch, you can even make your own dark brown sugar.

Gingersnap Cookie Sugar Coating

To get the crisp sugar that encases these cookies, I roll the unbaked dough in a mix of coarse sugar crystals and granulated sugar before baking. Coarse sugar has large grains and adds a subtle crunchy exterior to the cookies.

Alternative options: You can also roll the cookies in turbinado sugar or roll them in sparkling sugar. And you know what? Even if you roll the cookies in plain white sugar, they’ll still be delicious; they just won’t have much of a sugar crunch coating.

Gingersnap Cookie Variation Ideas

Add white chocolate chips to the dough. The white chocolate is such a nice complement to the spices and molasses.
Modify the spices. If you aren’t sure about the spices in these cookies, start with less and play around with the amount of spices until you’re happy with the dough. However, keep in mind the dough will have a more intense taste than the baked cookies. As these cookies bake, they get a bit milder.
Frost them. If you love frosted cookies, skip rolling these gingersnap cookies in sugar before baking them and frost them instead. The mascarpone cream cheese frosting on these salted caramel cookies would be amazing!
Drizzle with chocolate. If you don’t want chocolate chips in the dough, try drizzling chocolate cover the cookies instead! Melt 1/2 cup chocolate chips with 1 teaspoon oil or shortening in the microwave. Transfer the melted chocolate to a bag, cut off the tip, and drizzle over the cooled cookies.

Gingersnap Cookies FAQs

1What makes cookies chewy?

The more moisture in cookies, the chewier they will be. Ingredients, baking time, and baking temperature all come into play as we work to retain moisture in the dough. The molasses and dark brown sugar both play a huge role in making these gingersnap cookies chewy.

The size or mass of the cookies also contributes to their chewiness. Big cookie dough balls make softer and chewier cookies than smaller ones. When rolling the cookies, roll them taller rather than wider. If you have a food scale, you can ensure completely equal cookie ball sizes. This not only ensures even baking, but it also ensures you’re getting the right size of cookie dough balls.

And the number one way to get chewy cookies? Don’t bake them too long! Remove the Gingersnap Cookies as soon as the top center is pale (not gooey looking). The center of the cookies will remain soft and as they firm up, becoming fudge-like and chewy.

2Why do my Gingersnap Cookies go flat?

There are a few culprits:

High altitude
Not chilling the dough. Since there is melted butter in the batter, it needs a chance to firm up again.
The butter didn’t cool back to room temperature. If the butter was too hot when you added in other ingredients, the cookies will likely end up a bit flat and greasy because hot butter melts the sugars.
Too much liquid. If too much liquid is added to these cookies or if the ingredients aren’t properly measured, they will likely go flat.
Not enough flour. If you under-measure the flour, these cookies will likely go flat. I always recommend spooning and leveling the flour measurement. If you press a measuring cup into a bag of flour, you will pack in way too much flour; use a spoon to scoop it into a measuring cup and then level the top with the back of a table knife. Flour measurements need to be precise. Too much or too little flour can ruin your cookies!

3Are Gingersnap Cookies good for you?

While Gingersnaps do have some ingredients with health benefits (ginger has anti-inflammatory properties and molasses contains several important nutrients and antioxidants), they are still a treat, best consumed in moderation.

4Why are my Gingersnaps hard?

Your cookies could also be hard if you over-measured the flour or if other ingredients weren’t fresh. Make sure your baking soda and baking powder are fresh and your brown sugar isn’t too hard.

More holiday treats

No-Bake Peppermint Cheesecake with an Oreo cookie crust
Christmas Snack Mix coated in white chocolate
Animal Circus Cookies with cream cheese frosting
Sugar Cookie Snack Mix with Christmas sugar cookie M&M’s
Peppermint Bark Pretzels only three ingredients

What Is Green Enchilada Sauce?

Homemade Is Best!

Green Enchilada Sauce — Tomatillos

Green Enchilada Sauce FAQs

How To Make Green Enchilada Sauce

Customize Green Enchilada Sauce Ingredients

STORAGE

Enchilada Sauce Storage

Using This Sauce

Green Enchilada Sauce

Green Enchilada Sauce

Ingredients

Instructions

Recipe Notes

Nutrition Facts

DID YOU MAKE THIS RECIPE?

Greek Ground Turkey

Lemon-parsley rice

Greek-seasoned ground turkey

QUICK TIP

Tzatziki Sauce

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Greek Ground Turkey Toppings

Pita Bread or Chips.

Veggies.

Fresh lemon, fresh herbs, and feta cheese.

Meal Prepping this Greek Ground Turkey

More ground turkey recipes

Greek Turkey Bowls

Greek Turkey Bowls

Ingredients

Ground Turkey

Lemon Parsley Rice

Tzatziki Sauce

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Video

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DID YOU MAKE THIS RECIPE?

Is White Bread Bad For You?

QUICK TIP

White Bread Ingredients

Let’s Chat Yeast

QUICK TIP

What’s Proofing All About?

QUICK TIP

What Bread Pan To Use

White Bread Recipe Tips

White Bread FAQs

STORAGE

Storing White Bread

Ways To Use This Homemade White Bread

White Bread

White Bread

Equipment

Ingredients

Instructions

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Recipe Notes

Nutrition Facts

DID YOU MAKE THIS RECIPE?

Broccoli Cheddar Quiche

Let’s talk bacon

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Broccoli Cheddar Quiche Crust

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Do I need to bake the crust first?

Making quiche ahead of time

Broccoli Cheddar Quiche Leftovers

Broccoli Cheddar Quiche Tips

More breakfast or brunch recipes

Cheddar Broccoli Cheddar Quiche

Cheddar Broccoli Cheddar Quiche

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Video

Recipe Notes

Nutrition Facts

DID YOU MAKE THIS RECIPE?

Mexican Quinoa