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Cinnamon Roll Cookies

Soft, thick, and chewy Cinnamon Roll Cookies are topped with a rich cream cheese frosting and sprinkled with cinnamon sugar.

We’re obsessed with cinnamon roll treats; these homemade cinnamon rolls and cinnamon roll monkey bread are a couple of our favorite recipes.

The Best Cinnamon Roll Cookies

Lovers of cookies and cinnamon rolls this is about to be your new favorite cookie! Soft, chewy, and rich in cinnamon flavor, they’re topped with creamy cream cheese frosting and a final touch of cinnamon sugar.

Ingredients

Cookies:

Butter: Adds richness and moisture to the dough.
Sugars: Provide sweetness, with brown sugar adding moisture.
Egg and Egg Yolk: Binds ingredients and contribute to texture. (Use leftover whites in these Spinach and Feta Wraps or Meringue Cookies)
Vanilla Extract: Enhances overall flavor of your cinnamon roll cookies.
Flour, Cornstarch, Baking Soda: These ingredients form, soften, and help these cookies rise.
Salt and Cinnamon: Salt enhances flavor, while cinnamon adds a distinct taste.

Cinnamon Sugar Coating:

Sugar and Cinnamon: Creates a sweet and delicious outer layer on your cinnamon roll cookies.

Frosting:

Cream cheese and butter create a creamy base, with vanilla and salt for flavor enhancement, and powdered sugar for sweetness and thickness.

How To Make Cinnamon Roll Cookies

Prepare Dough: Mix melted butter and sugars, add eggs and vanilla, then combine with dry ingredients. Form dough balls and coat with cinnamon sugar.
Chill & Bake: Refrigerate dough balls, then bake.
Make Frosting: Beat cream cheese, butter, vanilla, salt, and powdered sugar.
Finish: Frost cooled cinnamon roll cookies and sprinkle with cinnamon sugar.

Expert Tips

Measure Flour Correctly: Spoon flour into the measuring cup and level it off with a knife for accurate measurement.
Shape Tall Cookie Dough Balls: Roll dough taller rather than round for a chewy center and crisp edges.
Roll in Cinnamon Sugar Before Chilling: Coat the dough balls in cinnamon sugar before chilling to make sure it sticks better.
Bake at 325°F (162°C): A slightly lower temperature than usual gives us softer cinnamon roll cookies.
Use a Baking Mat or Parchment Paper: To prevent over-browning and ensure even baking, avoid foil and use a baking mat or parchment paper.

QUICK TIP

For a fun flavor variation, replace the cinnamon in the cinnamon roll cookies with pumpkin pie spice or apple pie spice. This will give you a pumpkin or apple pie-spiced Cinnamon Roll Cookie.

STORAGE

Cinnamon Roll Cookie Storage

Separate Storage for Frosting and Cookies: Store frosting in the fridge and cinnamon roll cookies at room temperature in airtight containers. Frost them just before serving.
Frosting Thawing: Let frosting reach room temperature for about 30 minutes before use. Use any extra frosting on waffles or pancakes for a fun sweet breakfast!
Freeze Dough, Not Baked Cookies: For future baking, freeze unbaked dough balls instead of baked cookies. Once solid, store in a freezer bag or container for up to 3 months. Bake directly from frozen adding a minute or two to the bake time.

More Cookie Recipes

Green Chile Chicken Enchiladas

by Chelsea Lords

Experience the ultimate Green Chile Chicken Enchiladas, where every bite is a blend of tender chicken, rich cheese, and spicy green chile, wrapped in a soft tortilla and smothered in a zesty sauce.

Pair this hearty meal with a light salad like this kale couscous salad or easy roasted veggie salad.

Green Chile Chicken Enchiladas

We’re excited to share that we’re drawing inspiration from the Green Chile Chicken Enchilada recipe found in “The Well Plated Cookbook” by Erin of WellPlated.com .

This remarkable cookbook, which includes over 130 quick, light meals, has been highly praised for its practical tips, healthy ingredient alternatives, and versatile ideas. We’ve already enjoyed several recipes from this inspiring and meticulously crafted cookbook, and we’re thrilled to explore this particular enchilada recipe further.

Ingredients

Olive Oil: For sautéing, adds flavor.
Bell Peppers & Onion: Add sweetness and texture.
Shredded Chicken: Main protein source.
Spices (Salt, Chili, Garlic, Cumin, Pepper): Enhance overall flavor.
Monterey Jack Cheese: Adds creaminess and texture.
Sour Cream/Greek Yogurt: Balances spices with creaminess and tang.
Green Chiles: Provide smoky heat.
Tortillas: Look for medium-sized 8-inch tortillas.
Green Enchilada Sauce: Adds moisture and spicy flavor.
Optional Toppings: Offer freshness and extra flavors.

QUICK TIP

Erin’s tip: Choose firm tomatillos with tight husks. Avoid those with dark, spotty, or shriveled husks. Remove the husks by pinching and pulling them off. Rinse and gently rub the tomatillos under warm water to remove the sticky film before roasting.

How To Make Green Chile Chicken Enchiladas

Prep Ingredients: Sauté bell peppers and onion in olive oil. Mix with shredded chicken, spices, half the cheese, sour cream, and green chiles.
Assemble Enchiladas: Fill tortillas with chicken mixture, roll, and place in a greased baking dish.
Bake: Cover with enchilada sauce, bake covered for 30 minutes, then uncover, top with remaining cheese, and bake for 5 more minutes.
Serve: Add optional toppings like tomatoes, cilantro, avocado, and onion. Enjoy!

STORAGE

Storing Green Chile Chicken Enchiladas

Refrigerator: Keep in an airtight container for up to 4 days.
Freezer: Store in a freezer-safe container for up to 3 months.

To reheat:

Oven: Heat at 350°F. For refrigerated, bake 20-30 minutes; for frozen, bake 45 minutes (thaw first if using a glass dish).
Microwave: For quicker reheating.

More delicious chicken dinners

Teriyaki Chicken Skewers with pineapple!
Chicken and Wild Rice with a cilantro-lime sauce
Chicken Alfredo lightened-up!
Saucy Chicken Enchilada Casserole
Chicken Stroganoff over egg noodles

Zucchini Bread

by Chelsea Lords

This Zucchini Bread recipe is the absolute best we’ve ever tried! It’s also easy and quick to make–in fact, you’ll only need one bowl and a wooden spoon to whip it together. And don’t worry — you won’t taste the zucchini, it’s the “secret” ingredient to deliver a perfectly moist quick bread.

Love Zucchini Bread Recipes? Us too! I’ve included directions below for how to make Zucchini Chocolate Chip Bread with this recipe. Or, if you’re craving a different variation, try this Lemon Zucchini Bread or Chocolate Zucchini Bread. If you’re looking for a healthier option, check out this Healthy Zucchini Bread.

Zucchini Bread Recipe

After years of trying many different zucchini bread recipes (along with my own trial and error and tweaking), I am confidently going to tell you that this is the best Zucchini Bread recipe I’ve ever tasted. And I’m so excited to share it with you today!

This recipe all started after making Smitten Kitchen‘s “ultimate” zucchini bread. Her recipe is pure genius–the real deal! And over the years of making it (many, many times!), I’ve slightly tweaked and adapted it. I make this recipe so often (and love it so much) that we even served miniature loaves of this bread at mine and my husband’s wedding reception!

Zucchini Preparation

Do You Have To Peel Zucchini For Zucchini Bread?

There’s no need to peel the zucchini before grating it for this bread. Quick breads should be just that–quick to make! Besides, the peel will add in pretty flecks of green throughout the bread.

Grating

After the zucchini(s) have been washed and dried, cut off the ends and then grate on the large holes of a box grater.

Do you squeeze the liquid out of zucchini for bread?

Nope! Again–easy quick bread recipe here! We’re relying on every ounce of the moisture the zucchini provides to deliver an ultra moist loaf of bread.

QUICK TIP

Why is this called quick bread? Quick breads use baking powder instead of yeast to get the batter to rise. Thus, there’s no need for 90 minutes or more of rising time that yeast breads need. Quick breads are indeed, very quick!

This is not a difficult bread to make, and the results speak for themselves. Here’s a quick overview of the process, with more detail in the recipe card below.

How to make Zucchini Bread

Prepare the pan. There are few things as frustrating as inverting a loaf pan and having the bread fall apart or stick to the bottom. Grease with nonstick spray (or rub on shortening) and then lightly dust with flour. Alternatively, line it with parchment paper. If you line with parchment paper, leave an overhang for easy removal.
Mix together the batter. We add everything to one bowl and mix it with a wooden spoon–easy peasy! Avoid hand or stand mixers as these machines will introduce too much air into the batter. This can cause bread to rise and fall or even sink during baking.
Bake. Bake for 55-60 minutes or until a toothpick comes out clean or with moist crumbs when inserted into the center.

VARIATIONS

Make This Recipe Your Own!

How To Make Chocolate Chip Zucchini Bread

Add 1 cup of semisweet or milk chocolate chips (we like milk chocolate best!) to the batter. If adding chocolate chips, toss them in 1 tablespoon of the flour before adding to the batter. (Coating the chips with flour will ensure an even dispersion in the bread.)
If you’d prefer to add nuts or raisins instead, add 1 cup of either to this batter. Again, toss in 1 tablespoon flour first.

How To Make Zucchini Muffins

Spray and lightly flour a muffin tin.
Fill the cavities slightly higher than halfway.
Bake at 350 degrees F on the middle rack until muffins are lightly golden brown and the top of the muffins bounce back when you press on them–about 18-24 minutes.
Test with a toothpick to make sure the center of the muffin is done. If it comes out clean or with moist crumbs, the muffins are done; if it comes out wet, they need a few extra minutes.

Or try our Healthy Zucchini Muffins or Gluten Free Zucchini Muffins.

Zucchini Bread FAQs

1How do you know when Zucchini Bread is done baking?

It can be tricky to know when quick bread is fully baked. There are a lot of variables in baking zucchini bread such as altitude, humidity, actual oven temperature, bread pan used, etc. Here are a few cues to look for and tips to keep in mind:

Preventing under-baked zucchini bread: Make sure your oven is correctly calibrated; wait for the oven to fully preheat before adding the bread to the oven and position the loaf in the center of the oven.
Visual cues for doneness: Bread has pulled away slightly from the edges of the pan.
Physical cue for doneness: A toothpick (or fork) inserted into the center of the loaf comes out clean or with a couple of moist (not wet) crumbs.

2How do I cut zucchini for bread?

Cut off both ends of the zucchini. If using a large zucchini, first cut the zucchini in half horizontally. Take each half (or 1 small zucchini) and grate it for this recipe.

3How many zucchinis is 2 cups grated?

1 medium-sized zucchini will deliver 2 cups of grated zucchini–the perfect amount for this recipe!

4Should seeds be removed from zucchini for bread?

Bigger zucchinis with large seeds will need the seeds removed. To do this, cut the zucchini in half then use a spoon to scrape out any seeds in the middle. Smaller zuchinnis don’t need to be seeded because the seeds aren’t tough.

5What causes zucchini bread to fall apart?

If zucchini bread is cut into too soon, it is more prone to falling apart. Here are a few tips to ensure your bread doesn’t fall apart on you after baking:

Wait 15 minutes after baking to remove the bread from the pan. Baking is still happening, even out of the oven! It’s best to let the loaf sit in the pan to finish solidifying before trying to invert the loaf.
Always cool baked goods on a wire rack. Run a table knife along the edge of the pan and invert the loaf onto the wire rack. Quick breads need to be elevated so air can circulate around all sides as they cool. Otherwise, moisture (from the heat of the bread) will condense on the bottom of the bread, making it damp and slightly sticky.
Wait an hour before cutting in. Let the bread cool on the cooling rack for at least an hour before using a sharp serrated knife to cut slices.

6Why does zucchini bread sink in the middle?

A couple possible culprits:

Mixing too vigorously. If the batter is mixed with a hand or stand mixer (or even if it is stirred by hand too vigorously or quickly) it can collapse in the middle during baking. This is because too much air is introduced into the batter causing a less stable structure. The bread will rise then fall or collapse during the baking.
Too much liquid. Another possible culprit is that the batter is simply too wet and does not have enough dry ingredients.

7Why is my Zucchini Bread so heavy?

A few likely culprits contribute to dry or heavy bread:

Too much flour is packed into the measuring cup (which can happen if you’re pressing a measuring cup into a bag or box of flour and it gets compressed in the cup).
The bread is baked too long.
The batter is over-mixed.
You’re not using enough zucchini! Be sure to get a full two cups of grated zucchini.
You’re using expired baking agents. A final possible culprit is old/inactive baking soda or baking powder. Test the freshness of your baking agents before starting.

8Is Zucchini Bread healthy?

This particular recipe is more of a dessert-type recipe. If you’re looking for a healthier zucchini dessert, you’ve got to try our Zucchini Cake!

STORAGE

Can You Freeze Zucchini Bread?

Absolutely! Here’s how:

Let the bread cool completely on a wire cooling rack.
Wrap the uncut loaf with plastic wrap and place it into a freezer bag. Seal the bag, squeezing out excess air.
Thaw and enjoy the bread within 3 months.

You can also freeze shredded zucchini in a freezer bag so you have zucchini on hand whenever you want to make this easy bread recipe! That’s a great way to use up summer surplus–zucchini is famous for being prolific!

How long does Zucchini Bread last?

Stored at room temperature, this bread should stay fresh and perfectly delicious for 2 days. (We like it even better the 2nd day!). After day 2-3, the bread begins to lose texture (becoming too moist).

Should You Refrigerate Zucchini Bread?

If you’d like the bread to last longer (up to a week), yes. After day 2, store any leftover slices, individually and tightly wrapped in plastic, in an airtight container.

Use Up The Rest Of Your Zucchini:

Sheet Pan Chicken and Zucchini with a simple dipping sauce
Zucchini Boats with Italian sausage
Pasta Salad with roasted corn and zucchini
Zucchini Pasta Sauce with pesto

QUICK TIP

Use the right size bread pan! This apple bread recipe won’t bake up properly in other loaf pan sizes. Be sure to use a 9×5-inch (1 pound) pan. By the way, here’s our favorite loaf pan!

Roasted Green Beans (Two Ways!)

by Chelsea Lords

Roasted Green Beans are our favorite way to enjoy this seemingly humble vegetable! Just a few seasonings and a hot oven, and you’ll be amazed just how truly delicious green beans can be! Today we’re sharing our two favorite ways to enjoy green beans — simply seasoned or tossed with a crunchy Parmesan and breadcrumb topping!

In this post, we’re sharing all our tips and tricks to get the very best Roasted Green Beans, so each bite is filled with flavor and great texture.

Roasted Green Beans

Green beans have always been one of my favorite veggies — raw, sautéed, in a Thanksgiving green bean casserole — you name it, and I’ll eat them! But roasting green beans? Well, that completely takes them to the next level. They become beautifully caramelized with a crisp and slightly crunchy exterior and tender interior. They become nothing short of addicting!

Shopping For and Storing Green Beans

Before we start making these Roasted Green Beans, let’s chat about how to get great green beans and how to prep them!

Look for brightly and vibrantly colored green (as the name suggests!) green beans. A yellowish or brownish hue is a sign something has gone wrong. The skin should be smooth and tight.

Avoid green beans with lumps, creases, weathered bumps, or lots of blemishes. You may also think bigger is better, but when they get excessively thick or large, they become tough, stringy, and less flavorful. Young and tender beans are the best beans for this recipe.

Choose beans that feel firm. When beans are ripe, they should snap quickly and easily. (Test one in a batch to make sure the rest are going to be ripe!)

Storage: It’s best to use the green beans within 1-2 days of purchasing, but you can extend the shelf life by storing them well. To store for extended periods (up to 3-5 days) keep the beans in the fridge’s crisper drawer in a plastic bag. Don’t rinse or snap off the ends until you’re ready to roast them.

Recognizing when green beans have gone bad: Wetness and slime are signs that green beans are no longer good. Additionally, if there is a bad odor they have likely gone bad.

QUICK TIP

Green beans are sometimes called snap beans, and that’s because of how they’re prepared. To remove the stems, you just bend and snap them off!

How To Clean And Prepare Green Beans

Rinse the green beans under cold water to remove any dirt or debris.

Dry the beans thoroughly by rolling them between two kitchen towels. (See “quick tip” below).

Trim both ends of the beans with a sharp chef’s knife. You can do this quickly by grabbing a bunch of beans in a stack with one hand, tapping them to align the ends, and then laying them out to cut off those ends. Grab the bunch again and tap on the other side to align and cut again. Voila — you’ve trimmed a bunch all at once!

QUICK TIP

If the beans are at all wet, they will steam instead of roast and you’ll be missing out on the amazing roasted green beans flavor and texture. Take the time to thoroughly dry the beans before roasting!

How To Roast Green Beans (Tips)

Use a large sheet pan: The more space the green beans have (the less crowded they are), the better they roast. When vegetables are overlapping on a sheet pan, they end up steaming instead of roasting. This definitely affects the end taste and texture of Roasted Green Beans. I use this 15×21 inch sheet pan (affiliate link) which makes a big difference for this recipe! Also, the bigger the pan, the quicker the beans will roast!
The actual thickness of green beans can vary greatly. It’s important to check while roasting rather than relying solely on a time guideline.
Use fresh green beans: While frozen green beans work, they’ll never get quite as crisp or nearly as flavorful as fresh green beans. I always recommend using fresh beans when roasting. (If you do opt to roast frozen green beans, check out the tips in this post.)
High oven temperature is vital to getting green beans perfectly caramelized and those beautifully crispy edges!

When Are Green Beans Fully Cooked?

Roasted green beans are finished when they yield a bright green color. They should be tender while still maintaining a slight bite. You can pierce the beans with a fork or take a quick bite of one to gauge how crisp-tender they are.

Difficult to chew? Undercooked
Mushy? Overcooked

Process shots: Add beans to the pan and sprinkle with crumbs; roast and serve.

Roasted Green Beans FAQs

1Should green beans be cooked covered or uncovered?

We definitely want them uncovered so they can roast nice and crisp up instead of steaming.

2What is the healthiest way to eat green beans?

While you can steam green beans and retain nutrients and flavor, we think roasting them is best! We’re adding in healthy fats (olive oil) and cooking the green beans whole! Tons of flavor and they’ve still got plenty of nutrients.

3How do you tenderize green beans?

No need to boil, steam, or otherwise prepare the beans (beyond trimming and washing) before throwing them in the oven to roast. This recipe is quick AND easy!

The high heat of the oven will nicely tenderize the beans, resulting in a beautifully caramelized exterior.

4What should I serve with green beans?

This veggie is quite versatile and pairs well with most entrees– especially meals with a lot of meat! We love this easy side dish best with the following meals:

5Are raw green beans safe to eat?

They are safe to eat raw if they’ve been properly washed.

A lot of confusion arises since dried beans (like kidney, black, or cannellini beans) aren’t safe to eat raw and need to be cooked before consuming. They contain high amounts of the toxin phytohaemagglutinin which is broken down during the cooking process.

STORAGE

How To Store Roasted Green Beans

Store green beans in a shallow dish, covered tightly with plastic wrap or foil, in the fridge. When properly stored, cooked green beans will last for 3 to 5 days in the fridge.

How To Reheat Roasted Green Beans

To reheat the green beans, make sure to use the oven and bake until they’re firm and crisp. (A microwave will make the green beans mushy.) To reheat in the oven, spread the beans out on a baking sheet, drizzle them with olive oil, and bake at 450 degrees for 4 or 5 minutes or until firm.

More veggie sides:

Roasted Cauliflower two ways — basic roasted recipe and Parmesan-Panko crusted
Roasted Broccoli topped with Parmesan cheese
Wild Rice Pilaf with a citrus vinaigrette
Roasted Sweet Potatoes with a sweet and savory version
Brussels Sprouts and Bacon with almonds

Tart Cherry Daiquiri Mocktail

by Chelsea Lords

This Tart Cherry Daiquiri Mocktail is sweet and tart with a hint of citrus. This fun zero-proof cocktail can be enjoyed by adults and kids and makes for the perfect cool-down beverage.

Tart Cherry Daiquiri Mocktail

A daiquiri is a cocktail drink featuring rum, citrus juice, sugar, and a sweetener.

Today we’re replacing the rum with tart cherry juice or sparkling water to create a “mocktail” (a nonalcoholic or “zero-proof” drink) that everyone can enjoy! This daiquiri still has the quintessential citrus juice and a sweetener, but the real stars of this beverage are the dried tart cherries. Not only do they make this drink a total show-stopper as far as eye-appeal goes, but they also contribute an amazing sweet-sour flavor and plenty of potential health benefits.

Tart Cherries

Tart cherries –not to be confused with sweet cherries that you find in the produce section–are a superfruit with many science-based health benefits. And, as the weather continues to heat up, more of us are spending time outdoors and enjoying safe summertime celebrations, so this Tart Cherry Daiquiri is the perfect cool beverage to share.

How to make this Tart Cherry Daiquiri Mocktail

Start by adding 10 dried tart cherries to each beverage glass.
Add 100% tart cherry juice and allow the cherries to infuse the juice for 5 minutes. Then, muddle the cherries into the juice for a couple of minutes. The tart cherries will infuse the juice with an incredible sweet-sour flavor and richness.
If you don’t have a muddler–yes, it’s a thing!–use the handle of a wooden spoon or a fork to mash and squish the cherries so they partially dissolve in the tart cherry juice or sparkling water.
Add in freshly squeezed lemon juice.
Add in simple syrup (to taste). More on making simple syrup below.
Enjoy with lots of ice and extra dried tart cherries for a garnish if desired.

Simple Syrup

If you’re not familiar with simple syrup, essentially it’s equal parts sugar and water heated together until dissolved. We add it to this Tart Cherry Daiquiri to add sweetness without a grainy texture. If we added plain sugar it wouldn’t dissolve and would make an unpleasant drinking experience.

Simple syrups have a good shelf life when prepared and stored properly. The syrup needs to be made with very hot water and stored in a sterile container in the fridge. Stored under these conditions, it should last for one month in the fridge.

QUICK TIP

Add as much or as little simple syrup to the beverage. If you’d like it more on the tart side, add less. More on the sweet side? Add extra.

Recipe Tools

While you don’t need any of the below “tools,” they make the process easier; especially if you make a lot of drinks!

Citrus reamer
Muddler and mixing spoon (read about muddling here)
Pebble ice maker

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Tart Cherry Daiquiri Mocktail

5 from 1 vote

- Review this recipe

This Tart Cherry Daiquiri Mocktail is sweet and tart with a hint of citrus. This fun zero-proof cocktail can be enjoyed by adults and kids and makes for the perfect cool-down beverage.

Print Recipe

Tart Cherry Daiquiri Mocktail

5 from 1 vote

- Review this recipe

Print Recipe

This Tart Cherry Daiquiri Mocktail is sweet and tart with a hint of citrus. This fun zero-proof cocktail can be enjoyed by adults and kids and makes for the perfect cool-down beverage.

Course Drinks

Cuisine American

Keyword Cherry Daiquiri

Prep Time 10

Resting Time 5

Total Time 15

Servings 1 beverage (scales up easily!)

Chelsea Lords

Calories 196kcal

Author Chelsea Lords

Cost $0.61

Ingredients

▢ 10 dried Montmorency tart cherries
▢ ¼ cup 100% tart cherry juice OR sparkling water
▢ 2 tablespoons freshly squeezed lemon juice
▢ 2 tablespoons simple syrup (See Note 1)
▢ Lots of ice for serving

US - Metric

Instructions

SOAK TART CHERRIES: Add the 10 dried cherries to the bottom of the glass. Add the tart cherry juice on top and let stand for 5 minutes. Then press cherries thoroughly with a muddler (Don't have a muddler? Use the handle of a sturdy wooden spoon or ladle.) This is important to really get a rich tart cherry flavor.
FINISH DRINK: Once cherries have been muddled, add in lemon juice and simple syrup (add to taste; you may want less or more depending on how sweet you like your drinks). Top the glass with lots of ice. Enjoy immediately, garnished with additional dried tart cherries if desired.

Video

Recipe Notes

Note 1: Simple syrup: Simple syrup is just equal parts water and white granulated sugar. Combine equal parts of both (I do ½ cup of each) in a small pot over medium-high heat. Stir until the sugar is completely dissolved and then cool completely. You don’t have to bring it to a simmer or boil; simply heat until the liquid is clear and all sugar is dissolved. Store leftovers in an airtight or sterile container in the fridge for up to a month.

Nutrition Facts

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

DID YOU MAKE THIS RECIPE?

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Shrimp and Sausage Recipe

by Chelsea Lords

This Shrimp And Sausage Recipe is our all-time favorite! It’s all prepared on one sheet pan with loads of veggies, succulent shrimp, smoked sausage, and the best seasoning blend!

Try some of our other favorite “One Dish Wonders” like this Tuna Casserole, Sausage and Chickpeas, or One-Pot Spaghetti.

Shrimp And Sausage Recipes

If you’re looking for our all-time favorite combination of shrimp and sausage, you’ve come to the right place! The combo of shrimp and sausage is stellar on its own, but when it’s all prepared on one sheet pan and with extra veggies? Nothing beats this! No need to whip up extra side dishes– your whole meal is delivered on one sheet pan!

While I love a good shrimp and sausage gumbo recipe, I don’t always have the time for that. So shortcut/one-pan meals are where it’s at!

That said, if you are craving an easy jambalaya recipe with sausage and shrimp, you’ve got to give my One Pan Jambalaya a try. While it’s not an authentic Jambalaya by any means, it’s got shrimp, sausage, rice, veggies, and a killer seasoning blend all prepared on one sheet pan. In fact, that is the recipe that inspired this Shrimp and Sausage Recipe!

One Seasoning Mix — Three Uses!

While the oven is preheating, we whip together a seasoning blend that we use three ways in our Shrimp and Sausage Recipe. It’s an outstanding blend — we use a combination of dried herbs, spices, and then both butter and olive oil. The combo of butter and olive oil gives us the best of both worlds since while the butter is giving the shrimp and veggies color (and flavor), the olive oil is ensuring good roasting and caramelization (more flavor).

Then we add in some dried parsley, dried oregano, paprika, garlic powder, salt, and pepper.

We also like to add in a touch of cayenne pepper — nothing crazy, but a little spice adds a whole lot of flavor! Of course, if you aren’t a fan of heat, leave out or reduce the cayenne. And, on the flip side, if you’re craving some more heat, bump up the cayenne. If you can take the heat, this shrimp sausage recipe can deliver it nicely!

One blend and three uses in this shrimp and sausage dish — so, what are they?

Toss with potatoes and roast.
Marinate the shrimp.
Add with the remaining sausage and veggies.

Shrimp And Sausage Recipe Notes

Sausage. You can use whatever sausage you’d like, but make sure it is smoked–raw sausage won’t cook properly in this recipe. To keep this dish as nutritious as possible, use smoked turkey or chicken sausage. Turkey and chicken sausage have fewer calories and less saturated fat than standard pork or beef sausage, while still maintaining high protein content. We prefer hardwood smoked turkey sausage in this recipe.
Shrimp. Fresh is best, but frozen works great too. If using frozen, be sure it has fully thawed (under cold water–not warm, which will mess up the texture) before adding it to the pan. You’ll want to pat it dry a few extra times with paper towels to ensure it’s fully dry before cooking! We’ve always had the best results in this recipe with large or extra-large shrimp (see “quick tip” below). Save yourself some work (and hassle) by selecting shelled, peeled, and deveined shrimp. Too much smaller and the shrimp will over-roast and texture won’t be as pleasant. Also, note that the shrimp only roasts for 7 minutes — shrimp cooks quickly so keep an eye on it and remove it from the pan promptly to avoid over-cooking it.
Veggies. Cut vegetables into roughly equal sizes and to recipe specifications. This ensures even roasting so there aren’t some undercooked veggies and some overcooked.

QUICK TIP

When you buy shrimp, the size designation isn’t standard and it’s best to use the count per pound. When you see 26/30 on the packaging of frozen shrimp, for example, that means there are 26 to 30 shrimp per pound. U15 means there are under 15 shrimp per pound. The fewer shrimp per pound, the larger they are.

Shrimp And Sausage Recipe Ideas

Sausage and Shrimp Recipe with rice: You can serve this right off the sheet pan on a bed of plain rice (or herb rice) OR add 1-2 packets of Ready Rice/Microwaveable Packaged Rice to the sheet pan when adding the corn. Toss it well and roast for 2 minutes! (No need to cook it in the microwave beforehand. It will roast through in the oven.)
Creamy Shrimp and Sausage Recipe: Try this Creamy Cajun Sausage and Veggie Pasta. Prepare some sautéed shrimp in a separate pan and stir through at the end!
Garlic Shrimp and Sausage skillet: Try our favorite Lemon Garlic Shrimp recipe (made in a skillet). Sauté some sausage in a separate pan and mix the two together.
Shrimp and Italian Sausage Recipe: Try our Creamy Sausage Pasta made with Italian sausage. Prepare some sautéed shrimp in a separate pan and stir through at the end — so good!

Number 1 Tip: Use an extra-large sheet pan. The more space the vegetables, shrimp, and sausage have (and the less crowded they are), the better they roast in the oven. When vegetables are overlapping on a sheet pan, they end up steaming instead of roasting which results in softer, somewhat soggy-tasting veggies. I recommend using a 15×21 inch sheet pan for this Shrimp and Sausage Recipe.

QUICK TIP

If an extra-large sheet pan isn’t used, the cooking time will be longer than the recipe indicates. When the veggies and sausage have plenty of room to roast, they’ll develop beautiful, caramelized edges and cook faster.

More Delicious Shrimp And Sausage Recipes

Cilantro Lime Shrimp Bowls with a cilantro-lime sauce
Honey Garlic Shrimp with broccoli
Sausage and Rice made in one skillet
One-Pan Potatoes and Sausage with asparagus and carrots
Shrimp Fajitas made on one sheet pan

Recipe Video Tutorial Here!

Chicken Shawarma Wraps

by Chelsea Lords

In just 20-minutes, enjoy Chicken Shawarma Wraps with charred naan flatbreads, seasoned rotisserie chicken, veggies, and a quick simple sauce.

Chicken Shawarma Wraps

While these are nowhere near authentic, the flavors are reminiscent of Chicken Shawarma and these wraps take less than 30 minutes from start to finish (as opposed to 24 hours-plus with typical chicken shawarma marinating).

This is another quick-and-easy, back-to-school, back-to-routines meal and it’s been a total hit at my home.

There are four main components to this meal: the naan bread (bought at the store), the rotisserie chicken filling, the quick veggie topping (only three ingredients), and the super-simple sauce. Below, I break down all the components and offer time-saving and handy tips for each.

Rotisserie chicken

The meat portion takes mere minutes to whip together, thanks to pre-cooked and deliciously seasoned chicken. We add a few spices and ingredients to jazz it up a bit and give it that chicken shawarma-inspired flavor.

For the fastest possible prep time, I recommend getting rotisserie chicken meat that has already been pulled from the bones and shredded. Or if you’re a seasoned meal prepper, shred an extra chicken ahead of time, so when it comes to making these wraps, you already have shredded meat ready in the fridge.

The Sauce

The sauce on these Chicken Shawarma Wraps is one of our favorites. It’s also quick and easy to whip together. I like making it in advance because it becomes more flavorful as it sits in the fridge, plus it makes actual dinner prep a breeze since the sauce was prepared ahead of time.

Make sure to use good full-fat, plain Greek yogurt. A full-fat yogurt helps prevent a watery sauce and provides structure to the sauce. We love Greek God’s® plain traditional Greek yogurt best (not sponsored).
Squeeze liquid out of the cucumber. Cucumber has a high water content and will water down the sauce and make it bland. Wring out excess liquid a few times with paper towels or cheesecloth before adding to the sauce.
- Speaking of cucumbers, stick to an English cucumber or Persian cucumbers. Regular cucumbers are too watery and lack flavor.
Bottled lemon juice won’t quite cut it here, because the sauce 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 (like this one), zest only the very outside yellow part of the lemon.
Save some prep time by using pre-minced garlic!

QUICK TIP

When I say that cucumbers have a high water content, I’m not kidding! Cucumber contains the highest water content (96%) of any vegetable. That’s why it’s so refreshing! Eating cucumber (with the peel) provides fiber and antioxidants.

The Veggies for Chicken Shawarma Wraps

While the chicken is cooking, whip together the veggie “salad” that goes right on top of the chicken. It’s easy– only tomatoes, cucumber, and red onion. You could make this in the morning as well if you’re already whipping up the sauce.

If you don’t like the bite of raw red onions, soak the sliced onions in some cold water with a pinch of salt. Drain thoroughly and then add to the salad or directly to the chicken shawarma wraps.
We love cherry tomatoes best, but really, any juicy tomatoes work fine in these wraps.
Since the sauce calls for English/Persian cucumbers already, that’s what we use in the veggie salad. And since English/Persian cucumbers are so thin, they don’t require too much chopping; we simply cut them in half-moons and they’re ready to go!

Naan Bread

My whole family is obsessed with naan bread so it’s fun to sneak it into different purposes (like using it as a crust for this insanely good Pesto Pizza or as a taco shell in these delectable Ground Beef Naan Tacos).

Our favorite naan bread is Stonefire’s ®mini naan flatbreads (not sponsored). Their mini rounds work well for Chicken Shawarma Wraps. And if you can’t find the mini versions, simply cut a full naan flatbread in half.

QUICK TIP

Naan is a traditional bread from the Middle East. It’s similar to pita bread and is a staple in native cultures.

Although these wraps are focused on being fast, one thing that I think is well worth the few extra minutes is charring the naan bread. In fact, it’s a great thing to work on while the sauce for the chicken is simmering.

How to toast naan bread:

Spray both sides of the naan flatbread with olive oil cooking spray.
Place the sprayed naan bread on the (gas) stove top over an open flame until slightly charred, about 15-20 seconds per side.
Using tongs, flip to the other side and char for another 15-20 seconds.

Don’t have a gas stovetop? No problem. How to warm the naan bread in the oven:

Preheat the oven to 200 degrees F.
Stack the naan in a pile and completely wrap in foil. Heat in the oven until warm, about 5 minutes.

More easy dinner recipes

BBQ Chicken Sandwich Recipe in 15 minutes!
Mediterranean Wrap with sun-dried tomatoes and pesto
Margherita Pizza on naan bread
Creamy Pesto Pasta with broccoli
Asian Chicken Tacos with rotisserie chicken

Apple Coffee Cake

by Chelsea Lords

Enjoy this moist and sweet Apple Coffee Cake with a brown sugar streusel and an apple cider glaze. The best fall breakfast or dessert!

We love using applesauce in baked goods; try this applesauce cake or applesauce muffins next!

Apple Coffee Cake

Apple Coffee Cake has become my new excuse to enjoy cake for breakfast on as many Fall mornings as possible. Is anyone else with me?!

Packed with flavor, this cake is dense, moist, and rich, just as a good coffee cake should be. The streusel topping adds a crisp and sweet touch, and the glaze is the perfect finishing touch!

Ingredients

Dry Ingredients for Coffee Cake

Flour: Provides structure.
Cinnamon, apple pie spice, nutmeg: Add flavor.
Baking soda, baking powder: Helps the cake rise.
Salt: Enhances flavor.

Wet Ingredients for Coffee Cake

Oil: Adds moisture.
Brown sugar, maple syrup: Sweeten and add depth.
Heavy cream: Increases richness.
Vanilla extract: Adds aroma to your apple coffee cake.
Applesauce: Adds moisture and sweetness.

Streusel Topping

Flour, sugar, spices: Create a crumbly texture.
Butter: Binds the streusel and adds flavor.

How To Make Apple Coffee Cake

Preheat: Oven to 350°F. Grease the pan.
Dry Mix: Whisk together dry ingredients.
Wet Mix: Combine wet ingredients.
Combine: Mix wet into dry ingredients. Spread evenly in the pan.
Streusel: Mix streusel ingredients together. Sprinkle over batter.
Bake: 35-40 minutes until a toothpick comes out mostly clean.
Glaze: Mix together glaze ingredients. Drizzle over cooled apple coffee cake.

Tips For Success

Cool Melted Butter: Allow melted butter to reach room temperature before using in the streusel to avoid melting the sugar and causing greasiness.
Avoid Substitutions:
- The cake’s dense texture is crucial; substitutions can alter this.
- Do not replace heavy cream with milk or maple syrup with other sweeteners, as it may negatively impact the cake’s outcome.

QUICK TIP

Alternative to Apple Cider in Glaze: If you don’t want to buy apple cider, use apple juice, heavy cream, or milk as a substitute. Add the liquid gradually, as a small amount is enough. If the glaze becomes too thin, thicken it with more powdered sugar.

STORAGE

Apple Coffee Cake Storage

Storage Tips: Store unglazed cake wrapped at room temperature for 1-2 days or in the fridge for up to 1 week. Keep the glaze in the fridge.
Freezing: Wrap individual pieces of the unglazed cake and freeze for up to 3 months. Thaw at room temperature or in the fridge.

More Apple Treats

Ground Beef Naan Tacos

by Chelsea Lords

These easy Ground Beef Naan Tacos start with charred naan and are topped with a quick veggie salad, robustly seasoned ground beef, and a simple herb sauce.

Ground Beef Naan Tacos

This past week I’ve been sharing super-simple dinner recipes in honor of school starting; I hope you’ve enjoyed them! This 15-minute BBQ chicken sandwich recipe and these Mediterranean wraps have been lifesavers for us.

So, today I have another simple dinner recipe. Compared with the wrap and sandwich, this recipe takes a little bit longer, but it’s still only about 20-30 minutes tops. The sauce gets more flavorful as it sits, so you can save even more time if you make it ahead of time. This truly is a quick dinner recipe that is absolutely loaded with flavor!

I wasn’t really sure what to call this recipe. It’s essentially a mash-up of some of our favorites — warm, delicious naan, perfectly seasoned ground beef, and delicious raita (see quick tip). You can eat it as a naan-topped salad or fold it up and eat like a taco. However, you’d like it — it’s sure to be a hit!

QUICK TIP

Raita is an Indian condiment made from yogurt, a variety of vegetables (sometimes fruits), and herbs. I find it similar to Greek tzatziki which is a cucumber and yogurt dip or sauce. While my raita recipe isn’t necessarily authentic, it’s one of my favorite sauces and packed with flavor!

Raita tips

Use a good, full-fat, plain Greek yogurt. Full-fat yogurt will add flavor and keep the sauce from getting watery. I love Greek God’s® plain traditional Greek yogurt for this recipe (not sponsored).
Regular cucumbers don’t work well. They don’t have enough flavor and are too watery. Stick to an English cucumber or Persian cucumbers (Persian cucumbers are sometimes labeled as mini/salad cucumbers).

Naan

As good as the raita and seasoned beef is, the naan is one of my favorite parts of this recipe! My whole family is obsessed with naan, so it’s fun to “sneak” it into different purposes (like using it as a crust for these Margherita pizzas or these fun Caesar salad pizzas).

Our favorite naan to use is Stonefire’s® mini naan flatbreads (not sponsored). Their mini rounds also work well for Ground Beef Naan Tacos. And if you can’t find the mini versions, simply cut a full naan flatbread in half. Easy peasy!

Although these tacos are focused on being fast, one thing well worth the few extra minutes is charring the naan. In fact, it’s a great thing to work on while the beef is browning. Here’s how to char naan:

Spray both sides of the naan flatbread with olive oil cooking spray.
Place the sprayed naan on the gas stove burner over the open flame until slightly charred, about 15-20 seconds per side.
Using tongs, flip to the other side and char for another 15-20 seconds.

Don’t have a gas stovetop? No problem. Here’s how to do it in the oven:

Preheat the oven to 200 degrees F.
Stack the naan in a pile and completely wrap in foil. Heat in the oven until warm, about 5 minutes.

Ground Beef Naan Tacos shortcuts

Make the raita ahead of time. While not necessarily a short-cut, raita benefits from being made in advance. Whip it up in the morning as you’re making breakfast and it will make dinner prep fly by. The raita isn’t too time consuming, but there is a bit of chopping involved.
- While you’re prepping the raita, you can also prep the seasoning blend. I add all the seasonings to a small bowl or plastic bag, and it makes the prep a cinch, come dinner time.
Use pre-minced veggies. Many grocery stores sell pre-minced onions and garlic. If you’d like this to be 15-20-minute meal, use those! Even frozen diced onions/garlic will work.
Choose pre-shredded iceberg lettuce. Buying bagged, shredded lettuce (as opposed to thinly slicing, washing, and drying a head of iceberg lettuce) will save loads of time.

More quick and easy recipes

Chicken Ramen with a quick sauce
Chicken Salad served on croissants
Asian Chicken Tacos with rotisserie chicken
Ground Beef Stroganoff over egg noodles
Flavor-packed Sloppy Joes on brioche buns

Fish Tacos

by Chelsea Lords

Our absolute favorite fully loaded Fish Tacos! These tacos start with charred tortillas and are loaded up with deliciously seasoned, flaky fish. They’re topped with a quick pico and creamy seasoned cilantro-lime sauce.

Love tacos as much as we do? Stick around for some other favorites! Try these chicken tacos, steak tacos, and healthy tacos.

The Best Fish Tacos

I adapted the most popular fish taco recipe from the restaurant I worked at for years, making it healthier by pan-searing the fish. It includes charred corn tortillas, tasty slaw, cilantro-lime rice, seasoned fish, fresh pico de gallo, and a spiced sauce.

These tacos are quick to make, delicious, and efficient with ingredients, similar to my shrimp tacos.

Ingredients

FISH:

These Fish Tacos feature a choice of Mahi-mahi, Cod, or Tilapia as the main protein, marinated in olive oil, lime juice, soy sauce, and brown sugar for a balance of umami and sweetness, seasoned with paprika, chili powder, cumin, garlic powder, onion powder, and salt to enhance flavor.

SAUCE:

A blend of lime juice and zest for tang, garlic for flavor enhancement, cilantro for herby freshness, jalapeño for spice, mayonnaise and sour cream for a creamy texture, and a mix of seasonings including salt, pepper, paprika, chili powder, cumin, and garlic powder for added depth and spice.

TACO TOPPINGS:

Include crunchy shredded cabbage, creamy sliced avocado, optional basmati rice for a filling base, a fresh mix of cherry tomatoes, cilantro, and jalapeño for pico de gallo, served in charred corn tortillas, and topped with salty Queso Cotija cheese.

How To Make Fish Tacos

Prepare the Sauce: Blend lime juice and zest, garlic, cilantro, jalapeño, mayo, sour cream, and seasonings until smooth.
Make the Slaw: Toss cabbage with half of the sauce and refrigerate for topping the fish tacos.
Marinate the Fish: Mix olive oil, lime juice, soy sauce, brown sugar, and seasonings. Coat the fish and marinate briefly.
Cook the Fish: Fry the marinated fish in olive oil until it’s flaky.
Create Cheater Pico: Combine diced tomatoes, cilantro, jalapeño, salt, pepper, and lime.
Assemble Tacos: Char tortillas, add slaw, optional rice, fish, pico, avocado, and queso cotija. Drizzle with extra sauce and serve.

QUICK TIP

To check if fish is fully cooked in these fish tacos, pierce it with a fork at the thickest part and gently twist. It’s done when it easily flakes and loses its translucent look. Aim for an internal temperature of 140-145 degrees.

STORAGE

Storing Fish Tacos

Sauce & Slaw: Refrigerate in airtight containers for up to 3 days. You can make the sauce ahead of time for the fish tacos.
Cooked Fish: Store separately in the fridge, consume within 2 days.
Pico de Gallo: Best fresh, but can be refrigerated for a day.
Assembled Tacos: Fish Tacos are best enjoyed immediately; not recommended for storage.
Extras (Tortillas, Avocado, Cheese): Store tortillas in a cool, dry place; refrigerate avocado and cheese.

More Favorite Taco Recipes

Cake Batter Popcorn

by Chelsea Lords

This Cake Batter Popcorn is sweet, crunchy, and loaded with sprinkles! We toss the popcorn in melted chocolate and an actual cake mix for a true cake batter flavor experience!

Cake Batter Popcorn

One of my family’s favorite treats is cake-batter-flavored ice cream from Coldstone Creamery®. Toss in some crumbled cookies and hot fudge and be prepared to have a new dessert addiction!

It may sound strange (I was certainly skeptical), but a friend recommended this combo, and we can’t get enough of it –it’s ridiculously tasty.

So after making this Oreo popcorn, cake batter-flavored popcorn came to mind next. So now all that is left to try is combining both the Oreo and Cake Batter Popcorn to see if we can rival that ice cream combo in popcorn form instead!

This popcorn is very sweet — just like a big spoonful of cake batter is. It’s such a fun variation on movie theatre popcorn or coated chocolate popcorn. If you love popcorn and love all things cake batter flavored, you are going to be obsessed with this recipe!

What Popcorn To Use in this Cake Batter Popcorn

Store-bought popcorn shortcut. Purchasing already popped popcorn makes this recipe come together a lot quicker and easier, but it’s a bit more spendy. If you’d rather pop your own, here’s what we use. Make sure to let popped corn cool completely before using it in this Cake Batter Popcorn recipe. Whatever popcorn you use, check the ingredient list to make sure the only ingredients being added to the popcorn is oil and salt. Purchasing a flavored or buttered popcorn will make this popcorn taste “off”.

Let’s chat cake mix

Cake mix is one of the ingredients in this Cake Batter Popcorn. While normally, the cake mix is heated to a high temperature during the course of baking it, and that kills any potential bacteria that may be in the flour, this popcorn isn’t baked, so that means it contains “raw” flour. If you are concerned about this, I recommend heat treating the cake mix to ensure any potential bacteria are killed. There are two options for heat-treating your mix.

Use the microwave: Add the cake mix to a microwave-safe bowl. Microwave on high in bursts of 30 seconds, stirring in between each burst. Take your time stirring well to make sure none of the mixture burns. Use a thermometer to test the mixture in a few places to make sure it has reached 165 degrees F throughout all the mixture. If you get less than 165 degrees, return the flour for another burst of 30 seconds.
Or treat it in the oven: Preheat the oven to 300 degrees F. and line a large sheet pan (with sides) with a nonstick liner or parchment paper. Spread the cake mix on the pan and bake, removing and stirring the mix every 1 and 1/2 minutes. Every time you remove the cake mix to stir, test it with the thermometer. As soon as it reaches 165 degrees F, it’s safe to use in the recipe.
If heat treating, let the mix cool completely before using it. Place the pan with the cake mix in the fridge or freezer to quickly bring it to room temperature.
Discard any discolored sections of cake mix, and break up any clumps as they will make the popcorn taste burnt. We want the heat-treated cake mix to look just like it did before heat treating it — the appearance shouldn’t change at all.

QUICK TIP

Our favorite cake mix to use in this Cake Batter Popcorn is Betty Crocker® Super Moist Rainbow Chip cake mix (not sponsored). We’ve also tested this recipe with a Funfetti® (by Pillsbury) cake mix and enjoyed that as well!

Cake Batter Popcorn Chocolate Melting Tips

Use high-quality chocolate chips for a better melt and a richer taste. My favorite is Ghirardelli® or Guittard® (not sponsored). Cheaper brands of white chocolates are more resistant to melting and can often have a waxy flavor. We don’t love using almond bark in this Cake Batter Popcorn since it’s not nearly as flavorful. Almond bark is artificial chocolate made with vegetable fats instead of the cocoa butter that is in real chocolate.
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.

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!

STORAGE

Cake Batter Popcorn Storage

Popcorn gets stale quickly, but especially when it’s tossed with chocolate and cake mix and left in an uncovered bowl!

Transfer any leftover Cake Batter Popcorn to a large zip-top plastic bag. Remove as much air as possible from the top and then store in a dry, cool, and dark area. Keep out of heat/sunlight where the chocolate could melt.
Cake Batter Popcorn is best enjoyed within 1-3 days; even when stored properly, the cake mix quickly begins to soften the popcorn.
We don’t recommend freezing leftovers; they thaw out softened. If you aren’t sure about being able to finish the entire recipe, cut it in half or thirds!

QUICK TIP

Quick Kernel Removal Idea: There are few things worse than crunching down on a stray unpopped kernel in your Cake Batter Popcorn! Here’s how to ensure they don’t sneak in: Lay one or two wire cooling racks on top of a large tray. Carefully pour the popped popcorn over the cooling rack(s). All the unpopped kernels will fall through the holes onto the tray. Once you’ve scooped up the popcorn and measured it for this recipe, you can dump the kernels left behind on the tray into the trash — easy!

More ways to use sprinkles

Sugar Cookie Bars with frosting and sprinkles
Funfetti Cookies soft and chewy!
Mint Chocolate Bark with mint cookies and sprinkles
Edible Cake Batter with sprinkles and white chocolate chips
Cake Batter Cookies cookies with actual cake mix in the dough!

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Cake Batter Popcorn

5 from 2 votes

- Review this recipe

This Cake Batter Popcorn is sweet, crunchy, and loaded with sprinkles! We toss the popcorn in melted chocolate and an actual cake mix for a true cake batter flavor experience!

Print Recipe

Cake Batter Popcorn

5 from 2 votes

- Review this recipe

Print Recipe

This Cake Batter Popcorn is sweet, crunchy, and loaded with sprinkles! We toss the popcorn in melted chocolate and an actual cake mix for a true cake batter flavor experience!

Course Dessert, Snack

Cuisine American

Keyword cake batter popcorn

Prep Time 20

Setting Time 20

Total Time 40

Servings 12 cups (~8 servings)

Chelsea Lords

Calories 210kcal

Author Chelsea Lords

Cost $6.12

Ingredients

▢ 12 cups popped plain (or lightly salted) popcorn Note 1
▢ 2-1/2 cups white chocolate chips Note 2
▢ 1 teaspoon vegetable oil
▢ 1/4 teaspoon fine sea salt (omit or reduce if popcorn is well salted)
▢ 1/2 cup Funfetti or Rainbow Chip cake mix Note 3 (we use Betty Crocker Super Moist Rainbow Chip Cake Mix)
▢ 1/3 cup jimmies-style sprinkles

US - Metric

Instructions

PREP: Line an extra-large sheet pan with parchment paper or wax paper. Set aside. Set aside a very large bowl (the larger the better and easier it is to toss!). Pop the popcorn. (See Note 3 if you want to heat treat the cake mix.)
Now let's get rid of unpopped kernels: Lay a wire cooling rack on top of a large tray. Carefully pour the popped popcorn over the cooling rack. All the unpopped kernels will fall through the holes onto the tray. Once you've scooped up the popcorn and measured it for this recipe (12 cups), you can dump the kernels left behind on the tray into the trash -- easy! Add the measured popcorn to the large bowl. Check again to ensure there are no kernels in the bowl.
WHITE CHOCOLATE: Melt white chocolate chips and vegetable oil in a microwave-safe bowl in bursts of 30 seconds, stirring in between each burst for 15 seconds until the chocolate is melted and smooth. Mix in the salt (if using) and cake mix (make sure it has fully cooled down if you heat treated it). Stir until combined. Pour this mixture over the popcorn using a spatula to scrape every bit of the melted chocolate onto the popcorn. Working quickly, toss the popcorn until well coated. Pour in the sprinkles and again, toss (gently) until integrated into the popcorn.
LET SET: Pour popcorn onto prepared sheet pan and use the spatula to spread it out in an even layer. Let harden at room temperature (or in the fridge for about 20 minutes) and then break apart and enjoy!

Video

Recipe Notes

Note 1: Popcorn: This is our favorite popcorn to use for this recipe. It's lightly salted, but not flavored! If you don't want to pop your own popcorn, grab an original (plain) already popped popcorn bag.

Note 2: Chocolate chips: We recommend 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. If it's overheated, it may turn cloudy and sticky. Going slowly and gradually is the best way to prevent ruined chocolate!

Note 3: Cake mix: If you are concerned about the raw flour in the cake mix, I recommend heat treating it first. There are two options for heat-treating your mix: (Measure AFTER heat treating and not before; heat-treated cake mix should look the same after being heat treated and not before. If it is discolored, it's likely burnt and not useable in this recipe)

Heat treat it in the microwave: Add the cake mix to a microwave-safe bowl. Microwave on high in bursts of 30 seconds, stirring in between each burst. Take your time stirring well to make sure none of the mixture burns. Use a thermometer to test the mixture in a few places to make sure it has reached 165 degrees F throughout all the mixture. (If you get less than 165 degrees, return the flour for one more burst of 30 seconds).
Heat treat it in the oven: Preheat the oven to 300 degrees F. Line a large sheet pan (with sides) with a nonstick liner or parchment paper. Spread the cake mix on the pan. Bake the cake mix, removing and stirring it, every 1 and 1/2 minutes. Every time you remove the cake mix to stir, test it with the thermometer. As soon as it reaches 165 degrees F, it's safe to use in the recipe.

Nutrition Facts

DID YOU MAKE THIS RECIPE?

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Peach Smoothie

by Chelsea Lords

This Peach Smoothie whips together in just a few minutes and only requires five ingredients: frozen peaches, frozen strawberries, frozen mango, frozen banana, and freshly squeezed orange juice. This smoothie is healthy, sweet, creamy, and so flavorful!

Peach Smoothie

Today I’m excited to bring you a recipe my kiddos can’t get enough of — a peach smoothie! And this is not a watered-down, bland smoothie like you may have experienced in the past. Instead of packing this beverage full of ice (like a lot of smoothie shops will do), we add fully frozen fruit instead. That way we aren’t detracting from the fruits’ flavors with loads of ice!

If you have fully frozen fruit, you’ll get the perfect thick smoothie consistency.

How To Make A THICK Peach Smoothie

Good ripe bananas make all the difference in this smoothie. Freeze the bananas when they’re ripe and use only when completely frozen. Bananas truly thicken up healthy smoothies like nothing else.
Mango is actually a great thickening agent in smoothies, so add extra mango if you want it thicker.
Reducing the amount of liquid will also make the smoothie thicker. Of course if there isn’t enough liquid, everything might not blend together as smoothly — there is a fine balance here!

VARIATIONS

Peach Smoothie Variations

To make this smoothie without orange juice, use apple juice or pineapple juice in its place.
Additional nutrition: Add some greens! A few handfuls of baby spinach would work well in this smoothie. Or check out my green smoothie recipe for our favorite green smoothie!
Use any milk you’d like! Regular milk or a plant-based milk — either will work well in this peach smoothie.

Peach Smoothie Tips

I know: How complicated can making a peach smoothie be, right?! But I still have a few tips.

Good ripe bananas are what ensure a thick, ice-cream-like consistency for this Peach Smoothie. Freeze the bananas when they’re ripe and use only when completely frozen. Add to the blender and watch how creamy they turn!
While it might seem silly to actually measure out ingredients for a smoothie instead of just throwing everything in, I highly recommend measuring ingredients the first few times you make this until you have a feel for the quantities. Throwing random ingredients in a blender can often end up giving you WAY too much smoothie with an unbalanced flavor.
To get the right Peach Smoothie consistency, you’ll want to use a very high-powered blender. It takes some patience in blending, since the majority of the ingredients are frozen. This is intended to give you a super-thick base with a creamy, smooth texture.

STORAGE

Peach Smoothie Storage/Leftovers

I recommend drinking this Peach Smoothie all in one sitting, preferably right after making it. This smoothie doesn’t sit or store well as the ingredients quickly begin to separate and the thick smoothie consistency is lost.

If you’re uncertain it will all get finished in one sitting, I recommend halving the recipe — this drink is very forgiving as quantities are cut down.

More Smoothie Recipes

Chai Smoothie With cinnamon and cardamom notes
Caribbean Passion Smoothie Jamba Juice copycat!
Cauliflower Smoothie Super-healthy way to sneak veggies in
Green Smoothie All the rage!
Immune-Boosting Smoothie Great for boosting your health

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Peach Smoothie

5 from 1 vote

- Review this recipe

This Peach Smoothie whips together in just a few minutes and only requires five ingredients: frozen peaches, frozen strawberries, frozen mango, frozen banana, and freshly squeezed orange juice.

Print Recipe

Peach Smoothie

5 from 1 vote

- Review this recipe

Print Recipe

Course Breakfast, Vegetarian

Cuisine American

Keyword peach smoothie

Prep Time 10

Total Time 10

Servings 2 smoothies

Chelsea Lords

Calories 132kcal

Author Chelsea Lords

Cost $3.91

Ingredients

▢ 1/2 cup frozen mango
▢ 1 and 1/4 cup frozen peaches
▢ 3/4 cup frozen strawberries
▢ 1/2 of 1 frozen banana
▢ 1/2 cup freshly squeezed orange juice (~2 large oranges)
▢ 1/2 cup low-fat milk or lactose-free or plant milk
▢ 4-6 ice cubes

US - Metric

Instructions

PREP: Cut a ripe banana into coins, place in a zipper-top bag, and freeze the night before making this smoothie.
BLEND: Combine all of the ingredients in a blender. Blend until smooth and no fruit chunks remain. This will require some patience and stirring in between blending. It's intended to be very thick.
ENJOY: Spoon the thick smoothie into a glass. Smooth with the back of a spoon and add a wide straw. Enjoy immediately!

Video

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.

The Best Cinnamon Roll Cookies

Ingredients

How To Make Cinnamon Roll Cookies

Expert Tips

QUICK TIP

STORAGE

Cinnamon Roll Cookie Storage

More Cookie Recipes

Cinnamon Roll Cookies

Cinnamon Roll Cookies

Ingredients

Cookies

Cinnamon Sugar Coating

Frosting

Instructions

Video

Recipe Notes

Nutrition Facts

DID YOU MAKE THIS RECIPE?

Green Chile Chicken Enchiladas

Ingredients

QUICK TIP

How To Make Green Chile Chicken Enchiladas

STORAGE

Storing Green Chile Chicken Enchiladas

More delicious chicken dinners

Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas

Ingredients

Instructions

Recipe Notes

Nutrition Facts

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Zucchini Bread Recipe

Zucchini Preparation

Do You Have To Peel Zucchini For Zucchini Bread?

Grating

Do you squeeze the liquid out of zucchini for bread?

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How to make Zucchini Bread

VARIATIONS

Make This Recipe Your Own!

Zucchini Bread FAQs

STORAGE

Can You Freeze Zucchini Bread?

How long does Zucchini Bread last?

Should You Refrigerate Zucchini Bread?

Use Up The Rest Of Your Zucchini:

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Zucchini Bread

Zucchini Bread

Equipment

Ingredients

Wet

Dry

Instructions

Video

Recipe Notes

Nutrition Facts

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Roasted Green Beans

Shopping For and Storing Green Beans

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How To Clean And Prepare Green Beans

QUICK TIP

How To Roast Green Beans (Tips)

When Are Green Beans Fully Cooked?

Roasted Green Beans FAQs

STORAGE

How To Store Roasted Green Beans

How To Reheat Roasted Green Beans

More veggie sides:

Roasted Green Beans

Roasted Green Beans

Ingredients

Seasoned Green Beans

Crunchy Parmesan Green Beans

Instructions

Recipe Notes

Nutrition Facts