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BBQ Chicken Sandwich

This show-stopping, flavor-packed BBQ Chicken Sandwich is made with slow-cooked saucy chicken. Add the sweet BBQ chicken to a toasted bun with a quick guac and easy coleslaw.

Pair this barbecue favorite with a corn salad or potato salad.

BBQ chicken sandwich with an abundance of BBQ chicken spilling out, served on a plate and ready to be eaten.

BBQ Chicken Sandwich

These easy sandwiches have been on major repeat at our house this summer; they’re crazy-simple to make, loaded with flavor, and everyone in my family is obsessed with them!

One of my favorite things about this recipe is that we use a slow cooker to cook the meat. No worries if you don’t have a grill or smoker, you can enjoy delicious BBQ chicken with this recipe.

Combining sauce ingredients, adding chicken and onions, mixing and covering, cooking until tender, and then shredding.

Ingredients

  • Ketchup and Tomato Paste: Provide a base for the sauce, adding a rich tomato flavor and thickness.
  • Apple Cider Vinegar: Adds acidity and tanginess, balancing the sweetness.
  • Brown Sugar: Sweetens the sauce, complementing the acidity.
  • Paprika: Offers a sweet and mild spice.
  • Worcestershire Sauce: Adds a complex, savory flavor.
  • Mustard and Onion Powder: Enhance the sauce with sharpness and depth.
  • Chicken Thighs: Are the main protein; they’re tender and absorb the sauce well.
  • Onion: Adds sweetness and texture.
  • Buns and Butter: Serve as the vessel for the sandwich; browning them adds flavor.
  • Coleslaw and Avocado: Provide freshness and a creamy element to complement the chicken.

Coleslaw dressing being poured over the salad, with all ingredients being mixed together to combine.

How To Make BBQ Chicken Sandwiches

  1. Slow Cook: Combine ketchup, vinegar, sugar, tomato paste, spices, and seasoning in a slow cooker. Add trimmed chicken thighs and sliced onion. Cook on low for 4-6 hours.
  2. Shred Chicken: Once cooked, shred the chicken in the sauce and leave uncovered to thicken.
  3. Prepare Buns and Guacamole: Toast buttered buns. Mash avocados with lime juice, salt, and pepper.
  4. Assemble: Spread guacamole on buns, add chicken and onion, top with coleslaw, and serve your BBQ Chicken Sandwiches.

QUICK TIP

Toasting the buns also ensures that the sandwich toppings don’t make the bread too soggy.

Coleslaw being scooped up with tongs for BBQ Chicken Sandwiches, adding a perfectly complimentary flavor.

What To Serve With BBQ Chicken Sandwiches

Here are some of our favorite additions to BBQ Chicken Sandwiches, along with our top side dish choices to complement them.

  1. Coleslaw: Adds a crunchy, refreshing contrast. We love throwing this in our sandwiches.
  2. Quick “Guac: Enhance your sandwich with a layer of easy homemade guacamole by mashing a ripe avocado with salt, pepper, and lime juice, or use prepared guacamole for convenience. Adds a creamy dimension to the sandwich.
  3. Potato Salad: Creamy, hearty, and pairs well with BBQ flavors.
  4. Baked Beans: Sweet and savory, complementing the smokiness.
  5. Corn on the Cob: Sweet and buttery with a charred flavor.
  6. Pickle Spears: Their tartness cuts through the BBQ richness.
  7. French Fries or Sweet Potato Fries: Popular and easy.
  8. Grilled or Roasted Vegetables: Healthy option like bell peppers or zucchini.
  9. Macaroni and Cheese: Creamy and comforting.
  10. Garden Salad: Light and fresh balance.
  11. Chips and Dip: Simple and casual addition to BBQ Chicken Sandwiches.

Finished recipe served on a bun with coleslaw and other tasty ingredients, creating a flavorful and filling meal.

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BBQ Chicken Sandwich

5 from 2 votes
A show-stopping, flavor-packed BBQ Chicken Sandwich made with slow-cooked saucy chicken. Add the sweet BBQ chicken to a toasted bun with a quick guac and easy coleslaw.
BBQ chicken sandwich with an abundance of BBQ chicken spilling out, served on a plate and ready to be eaten.
Print Recipe

BBQ Chicken Sandwich

BBQ chicken sandwich with an abundance of BBQ chicken spilling out, served on a plate and ready to be eaten.
5 from 2 votes
A show-stopping, flavor-packed BBQ Chicken Sandwich made with slow-cooked saucy chicken. Add the sweet BBQ chicken to a toasted bun with a quick guac and easy coleslaw.
Course Dinner, Main Course, Sandwich
Cuisine American
Keyword BBQ Chicken Sandwich
Prep Time 25 minutes
Cook Time 5 hours
Total Time 5 hours 25 minutes
Servings 6 -8 sandwiches
Chelsea Lords
Calories 450kcal
Cost $7.12

Ingredients

  • 1/2 cup Heinz ketchup
  • 1/3 cup apple cider vinegar
  • 4 tablespoons packed light brown sugar
  • 1/4 cup tomato paste
  • 2 tablespoons paprika (sweet not smoked)
  • 1 and 1/2 tablespoons Worcestershire sauce
  • 2 teaspoons dry mustard powder
  • 2 teaspoons onion powder
  • 1 teaspoon EACH: fine sea salt, freshly cracked pepper
  • 1 large yellow onion, thinly sliced (or 2 small onions)
  • 3 pounds (~11-13 total) boneless skinless chicken thighs, excess fat cut off (don't use chicken breasts)
  • 6-8 hamburger buns + butter (we love Brioche buns)
  • Serve with: coleslaw (see Note 1) and 2 large avocados with lime juice

Instructions

  • SLOW COOKER: Spray slow cooker with nonstick spray. Add the ketchup, apple cider vinegar, brown sugar, tomato paste, paprika, Worcestershire sauce, mustard powder, onion powder, and salt and pepper. Whisk to combine.
  • CHICKEN AND ONION: Remove the fatty parts of the chicken thighs (some fat is fine; just cut out the majority of the fat). Add the chicken thighs right to the sauce. Thinly slice the onion. Add to slow cooker and stir to combine everything. Spread the mixture evenly in the slow cooker, making sure everything is generously coated with sauce.
  • COOK: Place the lid on the slow cooker and cook on low for 4-6 hours or until chicken shreds easily (this is about 4.5 to 5 hours for me). I don't recommend cooking on high; it tends to dry out the chicken.
  • FINISH CHICKEN: As soon as the chicken shreds easily with 2 forks, it's done! Shred the chicken right in the slow cooker and stir it in the sauce. The sauce is a little thin at first, but will absorb and thicken a lot, once the chicken has shredded and it cools. Leave the crockpot uncovered, turn to warm, and let stand for 15-20 minutes, stirring occasionally to continue thickening the sauce as you prepare everything else.
  • COLESLAW: Use store-bought or make your own (See Note 1).
  • BUNS AND QUICK GUACAMOLE: Spread butter on the insides of the buns. Add to a skillet or griddle and lightly brown the buns over medium heat. Set aside. In a small bowl, add the ripe avocados and mash with a fork. Add a pinch of salt and pepper (garlic powder if you'd like) and a squeeze of lemon. Mash to make a quick guac. Spread the guacamole along the bottom of the buns.
  • ASSEMBLE: Using tongs, scoop out chicken and onions to go on top of the guac. Add a generous spoonful of coleslaw. Top with the other bun half. Enjoy immediately!

Video

Recipe Notes

Note 1: Use a bag of coleslaw mix and Marie's® coleslaw dressing and toss to combine (add dressing gradually until mix is sufficiently dressed; you won't use all of it) or make this homemade coleslaw recipe.

Nutrition Facts

Serving: 1sandwich | Calories: 450kcal | Carbohydrates: 39.3g | Protein: 40.9g | Fat: 10.7g | Cholesterol: 193.1mg | Sodium: 562.9mg | Fiber: 2.3g | Sugar: 14g

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

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Baked Falafel

Herb-packed and chickpea-filled Baked Falafel overflows with nutritious ingredients, tons of flavor, and is baked in an irresistible herbed olive oil blend.

We love falafel! Eat them plain, serve them in a falafel bowl, in a pita sandwich, or on top of a salad; the possibilities are endless!

Baked falafel served on a plate with pita bread, tzatziki sauce, olives, onions, tomatoes, and cucumbers.

The Best Baked Falafel

During my weeks in Israel, I fell in love with falafel, learning to make it in local cooking classes. Inspired, I’ve created a baked version that’s as delicious as the traditional fried one but healthier.
 
This recipe, high in nutrients and vegetarian, uses a mix of olive oil, pepperoncini liquid, and dried herbs, making these falafels not only healthier but incredibly tasty. It’s a delightful fusion of Israeli culinary insights and a healthier cooking approach. Try it, and it might just be the best baked falafel you’ve ever had!

Chickpeas being prepped, soaking overnight in preparation for this recipe.

Ingredients In Baked Falafel

  • Dried Chickpeas: Use overnight-soaked dried chickpeas for best flavor and texture. Add 1/2 teaspoon baking soda to soaking water for softer chickpeas.
  • Herb Blend: Combine 1 cup each of flat-leaf parsley, cilantro, and green onions. Adjust or add herbs like dill to taste.
  • Garlic: Use generously, but adjust the amount according to preference.
  • Seasonings: Customize with cumin, coriander, paprika, salt, and pepper. Add 1/4 to 1/2 teaspoon cayenne pepper for heat, if desired.
  • Baking Powder: Adds fluffiness and airiness to falafel.
  • Flour, Oil, and Broth: Essential for consistency and flavor. Substitute vegetable broth with chicken broth or water, and use whole wheat or chickpea flour instead of white flour.

QUICK TIP

Canned chickpeas won’t work in this recipe! They’re too wet and won’t form into workable patties.

Making falafel by adding all ingredients into a food processor as part of the falafel recipe preparation.

How To Bake Falafel

  1. Soak Chickpeas: Soak dried chickpeas overnight or until tender.
  2. Blend Mixture: In a food processor, blend drained chickpeas with chopped parsley, cilantro, green onions, garlic, spices, baking powder, salt, flour, olive oil, and broth or water until well mixed.
  3. Prepare Tray: Mix olive oil, pepperoncini liquid, garlic powder, oregano, and pepper, and spread on a baking sheet.
  4. Form Patties: Shape the mixture into flat discs and place on the tray.
  5. Bake: At 375 degrees F for 25-30 minutes, flipping halfway through.
  6. Serve and Store: Serve hot and store leftovers in the fridge for up to 4 days or freeze for 3 months.

All ingredients in a food processor, blended and ready for baking.

Serving Suggestions

There are countless delicious ways to serve Baked Falafel.  Some of our favorite ways to serve them:

  • In a Bowl: Combine with couscous, rice, veggies, or salad, topped with cherry tomatoes, cucumbers, olives, red onions, feta, pita bread, and sauces like hummus or tzatziki.
  • In a Wrap: Stuff pita or tortilla with lettuce, tomatoes, veggies, feta, and hummus or tzatziki sauce.
  • In a Salad: Add to a Greek salad.
  • As an Appetizer: Serve with a variety of dipping sauces, such as hummus, tzatziki, baba ganoush, or tahini.

Herbed oil for dipping the dish before baking, then the mixture in a measuring cup for consistent sizing, and them being placed on a tray for baking.

STORAGE

Storage Tips

  • Refrigerate: Store in an airtight container in the fridge for up to 4 days.
  • Freeze: Freeze in a single layer, then transfer to a freezer bag or container. They can be frozen for up to 3 months.
  • Reheat: Warm in the oven, air fryer, or microwave before serving. Frozen falafel can be reheated directly from frozen.

The completed meal with tzatziki sauce, and finished side dishes, ready to be enjoyed.

More Vegetarian Recipes

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Baked Falafel

5 from 1 vote
Herb-packed and chickpea-filled Baked Falafel is loaded with nutritious ingredients, tons of flavor, and baked in an irresistible herbed olive oil blend.
Baked falafel served on a plate with pita bread, tzatziki sauce, olives, onions, tomatoes, and cucumbers.
Print Recipe

Baked Falafel

Baked falafel served on a plate with pita bread, tzatziki sauce, olives, onions, tomatoes, and cucumbers.
5 from 1 vote
Herb-packed and chickpea-filled Baked Falafel is loaded with nutritious ingredients, tons of flavor, and baked in an irresistible herbed olive oil blend.
Course Dinner, Main Course, Salad, Vegetarian
Cuisine Healthy, Mediterranean, Moroccan, Vegan, Vegetarian
Keyword falafel
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 20 -22 falafels
Chelsea Lords
Calories 90kcal
Cost $4.12

Ingredients

Falafels

  • 1 and 1/4 cups (8 oz.) dried chickpeas (don't use canned chickpeas)
  • 1 cup coarsely chopped Italian flat-leaf Parsley
  • 1 cup coarsely chopped cilantro leaves
  • 1 cup thinly sliced green onions (only the white and light green parts)
  • 4-6 cloves garlic, coarsely chopped (we like 6 cloves)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon EACH: sweet paprika, freshly cracked pepper, ground coriander seed, baking powder
  • 1 and 1/2 teaspoon fine sea salt
  • 1 tablespoon white all-purpose flour
  • 1 tablespoon olive oil
  • 1/4 cup vegetable broth (or water)

On the tray

  • 1/4 cup liquid surrounding jarred pepperoncinis
  • 1/4 cup olive oil
  • 1/2 teaspoon EACH: garlic powder, oregano
  • 1/4 teaspoon freshly cracked pepper
  • See Note 1 for serving suggestions

Instructions

  • SOAK CHICKPEAS OVERNIGHT: Place chickpeas in a large bowl (they will expand a lot) and add lots of cold water. Leave out to soak overnight (8-12 hours) or until tender. They can soak for longer (2 days)--just keep them covered in the fridge for longer periods of time.
  • FALAFEL: Preheat the oven to 375 degrees F. Drain chickpeas well and add to a large food processor. Add in the loosely packed and coarsely chopped parsley, cilantro, and thinly sliced green onions. Add in the chopped garlic cloves, cumin, paprika, pepper, coriander, baking powder, salt, flour, olive oil, and broth (or water). Pulse/blend for 3-5 minutes on high speed, scraping down the sides as needed. Blend until the chickpeas are broken down and herbs are well incorporated (see picture in post).
  • PREP THE TRAY: Set out a large sheet pan. In a small bowl stir together the 1/4 cup olive oil, 1/4 cup pepperoncini liquid, garlic powder, oregano, and pepper. Whisk and then pour on the sheet pan. Tip the tray until the mixture coats the bottom of the pan. Set aside.
  • FORM PATTIES: Using a 1/8 measuring cup (2 tablespoons), scoop the dough and shape into discs about 1/2-inch thick and 2 inches wide. If the mixture is too hard to work with, refrigerate it for 20-30 minutes. Place the patties on the oiled tray. You should get about 20-22 falafel patties.
  • BAKE: Bake for 25-30 minutes. After 15 minutes, remove the pan and turn all the patties to the other side (using a metal spatula). Patties should be golden brown on both sides.
  • SERVE: Serve fresh out of the oven with sauce of choice. Make falafel wraps or bowls. (See Note 1)
  • STORAGE: Baked Falafel stores well in the fridge for up to 4 days, or in the freezer for 3 months.

Recipe Notes

Note 1: Serving suggestions: There are lots of ways to enjoy Baked Falafel! Our favorite is in a falafel bowl with red pepper hummus and tzatziki sauce (my favorite tzatziki sauce is in this Greek chicken recipe and pictured in these pictures).
  • In a falafel bowl: Start with a base of cooked couscous, rice, veggies, or a salad. Add the Baked Falafel patties and any other toppings such as chopped cherry tomatoes, chopped Persian cucumbers, halved Kalamata olives, thinly sliced red onions, feta cheese, and toasted pita bread. Add sauces such as hummus, tzatziki, baba ganoush, or tahini sauce.
  • In a wrap: Fill a large pita or tortilla with lettuce, cherry tomatoes, veggies, feta cheese, and a sauce (I suggest hummus and/or tzatiziki).
  • In a salad: We love this Greek salad with a few falafel patties added in.
  • As an appetizer: Serve falafel with a variety of different sauces to dip in! Use sauces such as hummus, tzatziki, baba ganoush, or tahini sauce

Nutrition Facts

Serving: 22falafels | Calories: 90kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 181mg | Potassium: 172mg | Fiber: 3g | Sugar: 2g | Vitamin A: 368IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1mg

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

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Rice Krispie Treats Recipe

The ultimate BEST EVER Rice Krispies Treats! Read the rave reviews!! via chelseasmessyapron.com

These thick, chewy, and marshmallow-filled Rice Krispie Treats are easy to make and loved by adults and kids alike. I’m sharing all my tips and tricks to make this Rice Krispie Treat recipe taste even better than what you’d get from a bakery!

Be sure to try these fun variations next: Peanut Butter Rice Krispies TreatsScotcheroos, Chocolate Rice Krispies Treats, or Fruity pebble Rice Krispies Treats.

A stack of three delicious rice krispies treats, topped with an assortment of multi-color sprinkles.

The Best Rice Krispies Treats Recipe

My mom often made Rice Krispies Treats, or these Carmelitas, and added festive sprinkles or a chocolate drizzle for holidays. I’ve perfected the rice krispie treat recipe over the years. Keep reading for my tips!

Rice Krispies Treats are versatile for special occasions. Add chocolate and sprinkles, and they’re ready in under 30 minutes. A budget-friendly dessert that impresses!

Melting butter in a pan, stirring in and melting marshmallows, adding vanilla and salt, then pouring in cereal and stirring to coat evenly.

Ingredients

  • Butter: Adds richness and helps create a smooth texture to the Rice Krispie Treat Recipe.
  • Miniature Marshmallows: Sweetens and binds the treats together.
  • Rice Krispies Cereal: Gives the treats their crunchiness.
  • Sea Salt: Balances the sweetness and adds flavor.
  • Vanilla Extract: Enhances the overall taste with a vanilla flavor.

Rice Krispies Treat Variations

  • Top with chocolate: Use white, milk, dark, semi-sweet, or colored candy melts. Drizzle or spread it on top of this Rice Krispie Treat Recipe.
  • Make them festive: Decorate for holidays with themed sprinkles. (See our favorite Halloween Krispie Treats here!)
  • Add mix-ins: Include roughly chopped candies like Kit-Kat Bars, Oreos, Reese’s Cups, or chocolate bars. Explore more variations here!

Adding extra marshmallows to the mix, gently pressing into a pan, cooling slightly, melting optional chocolate, drizzling over bars, and topping with sprinkles.

How To Make Rice Krispies Treats

  1. Melt butter in a pot over low heat.
  2. Add marshmallows, stir until melted.
  3. Mix in cereal, salt, and vanilla extract.
  4. Pour into a pan, press gently, and let cool.
  5. Optional: Drizzle with melted white chocolate and add sprinkles.
  6. Cut into bars and enjoy your Rice Krispie Treat Recipe!

One of the rice krispie treats being taken from the pan, and a stack of three treats on a plate, showcasing their deliciously fluffy and crunchy interior.

STORAGE

Storing This Rice Krispie Treat Recipe

  • Room Temperature: Store this dessert at room temperature in an airtight container for short-term freshness.
  • Refrigeration: For longer storage or in warmer conditions, refrigerate them in an airtight container.
  • Freezing: Freeze individually wrapped bars for up to 6-8 weeks.
  • Prevent Sticking: Use parchment paper between layers to prevent sticking.

More Easy Dessert Bars

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Rice Krispie Treat Recipe

5 from 2 votes
These thick, chewy, and marshmallow-filled Rice Krispie Treats are easy to make and loved by adults and kids alike. I'm sharing all my tips and tricks to make this Rice Krispie Treat recipe taste even better than what you'd get from a bakery!
A stack of three delicious rice krispies treats, topped with an assortment of multi-color sprinkles.
Print Recipe

Rice Krispie Treat Recipe

A stack of three delicious rice krispies treats, topped with an assortment of multi-color sprinkles.
5 from 2 votes
These thick, chewy, and marshmallow-filled Rice Krispie Treats are easy to make and loved by adults and kids alike. I'm sharing all my tips and tricks to make this Rice Krispie Treat recipe taste even better than what you'd get from a bakery!
Course Dessert, Snack
Cuisine American
Keyword Rice Krispie Treat Recipe
Prep Time 15 minutes
Setting Time 30 minutes
Total Time 45 minutes
Servings 16 bars (a 9x9-inch pan)
Chelsea Lords
Calories 483kcal

Ingredients

  • 5 tablespoons unsalted butter
  • 1 bag (16 oz.) miniature marshmallows divided
  • 6 cups Rice Krispies cereal or other crispy rice cereal
  • ¼ teaspoon fine sea salt
  • 1 teaspoon vanilla extract

OPTIONAL TOPPING

  • cup white chocolate chips (or use milk, semi-sweet, or dark chocolate)
  • ¼ teaspoon vegetable oil
  • Optional: Nonpareil sprinkles

Instructions

  • PREP: Line a 9x9-inch pan with parchment paper (or foil) with an overhang, and lightly spray with cooking spray. Set aside.
  • MELT BUTTER AND MARSHMALLOWS: In a large pot, melt the butter over medium-low heat, stirring occasionally. As soon as the butter is melted, reduce the heat to low. Add in 8 cups (339g) of the miniature marshmallows. Stir constantly until the marshmallows are JUST melted.
  • FLAVOR ADDITIONS: Remove from the heat and stir in the salt (reduce if sensitive to salt), vanilla extract, and cereal. Stir to coat in the cereal. Once well coated, pour in the rest of the marshmallows (2 ½ cups). Stir to coat until ingredients are well incorporated.
  • ADD TO PAN: Pour the mixture into the prepared pan. Lightly spritz your hands with cooking spray and then press the mixture gently into the prepared pan. Don't press too hard as you'll get a denser/harder treat. Set aside to cool for about 30 minutes.
  • OPTIONAL WHITE CHOCOLATE TOPPING: Meanwhile, add the white chocolate and vegetable oil to a microwave-safe bowl. Microwave in bursts of 15 seconds stirring in between each burst for 10 seconds until the chocolate is melted and smooth. Transfer the melted chocolate to a plastic bag, cut off the tip, and drizzle evenly over the bars. Immediately add the sprinkles and allow the chocolate to harden at room temperature.
  • ENJOY: Use the parchment overhang to pull the bars out from the pan. Use a sharp knife to make cuts (run a knife under hot water, then dry with a towel for easier cutting). These bars are best enjoyed the same day.

Video

Recipe Notes

How to freeze these treats: Wrap each treat individually in a square of wax paper and then wrap with plastic wrap. Place the individually wrapped treats in a resealable freezer bag and press out the air. Freeze for up to 6 months. Enjoy a treat by thawing on the counter at room temperature for about 20 minutes.

Nutrition Facts

Calories: 483kcal | Carbohydrates: 101g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 530mg | Potassium: 125mg | Fiber: 0.4g | Sugar: 27g | Vitamin A: 6018IU | Vitamin C: 56mg | Calcium: 14mg | Iron: 27mg

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

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Soft Sugar Cookies

This chewy Soft Sugar Cookies Recipes has an amazing cream cheese frosting and lots of sprinkles!

After you’ve tried Soft Sugar Cookies, make sure to try these snickerdoodle cookies, these peanut butter cookies, or these oatmeal cookies!

A large bite taken from a delicious soft sugar cookie topped with colorful sprinkles, resting on a container of milk.

The Best Soft Sugar Cookie Recipe

It doesn’t get much better than these super-chewy Soft Sugar Cookies piled high with the best cream cheese frosting and a rainbow of sprinkles. These are the ultimate chewy sugar cookies, and I hope you love them as much as we do!

This cookie dough isn’t meant for cut-out sugar cookies (my favorite sugar cookie dough for cutout cookies is here); these are meant to be big and soft ‘bakery-style‘ sugar cookies.

QUICK TIP

Allow the butter and cream cheese to come to room temperature before baking. Cold ingredients can result in uneven mixing and undesirable cream cheese chunks in the frosting. Here are some quick tips for speeding up the process.

Combining and mixing butter and sugars, adding egg, yolk, and vanilla, and mixing until smooth. Mixing dry ingredients and adding them to wet ingredients, mixing until smooth. Rolling dough balls in sugar, chilling dough balls, and baking.

Ingredients

Wet Ingredients:

  • Melted butter – Provides flavor and moisture to the cookies.
  • White granulated sugar – Sweetens the cookies and helps with their texture.
  • Light brown sugar – Adds sweetness and a slight caramel flavor.
  • Large egg and egg yolk – Contribute moisture and structure to the soft sugar cookies.
  • Pure vanilla extract – Enhances the cookies’ flavor.
  • Pure almond extract – Adds a subtle almond flavor.

Dry Ingredients:

  • Flour – Forms the base of the cookie dough.
  • Fine sea salt – Enhances the overall flavor by balancing sweetness.
  • Baking soda – Acts as a leavening agent to help the soft sugar cookies rise.

Cream Cheese Frosting:

  • Full-fat cream cheese and unsalted butter – Together, they add creaminess, richness, and a tangy flavor to the frosting.
  • Vanilla bean paste or vanilla extract – Enhances the frosting’s flavor.
  • Powdered sugar – Sweetens and thickens the frosting.

Making frosting by creaming butter and cream cheese, adding salt, vanilla, and powdered sugar, and mixing until smooth and creamy.

How To Make Soft Sugar Cookies

  1. Mix Ingredients: Combine melted butter, white and brown sugar, eggs, vanilla, and almond extract.
  2. Add Dry Ingredients: In a separate bowl, mix flour, salt, and baking soda.
  3. Combine Mixtures: Blend dry and wet ingredients without overmixing.
  4. Shape Dough: Roll the dough into balls, coat with sugar, and chill for 1 hour.
  5. Preheat Oven: Set the oven to 325°F (163°C).
  6. Bake Cookies: Place dough balls on a lined baking sheet and bake for 9-14 minutes.
  7. Cool Cookies: Let them cool on a rack.

QUICK TIP

How To Keep Sugar Cookies Soft? Cool them completely on a wire rack after baking to prevent soggy bottoms due to steam. Once cooled, store unfrosted cookies in an airtight container at room temperature, while frosted cookies should be kept in the fridge in an airtight container. Before enjoying, let the cookies stand at room temperature for 30 minutes.

The finished soft sugar cookie recipe, featuring a delicious cookie with a thick layer of frosting on top, and a tempting bite taken out.

STORAGE

Storing Soft Sugar Cookies:

  • Freeze the cookie dough by dropping dough balls on a sheet pan until solid. Transfer frozen dough balls to an airtight container or bag and freeze for up to 3 months.

To Bake:

  • Bake directly from the freezer; no need to thaw. Add a few extra minutes to the baking time until edges are lightly browned, and the center is soft.

Note: Make cream cheese frosting fresh, as it doesn’t freeze and thaw well.

More Delicious Cookie Recipes

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Soft Sugar Cookie Recipe

5 from 7 votes
This chewy Soft Sugar Cookies Recipes has an amazing cream cheese frosting and lots of sprinkles!
The finished soft sugar cookie recipe, featuring a delicious cookie with a thick layer of frosting on top, and a tempting bite taken out.
Print Recipe

Soft Sugar Cookie Recipe

The finished soft sugar cookie recipe, featuring a delicious cookie with a thick layer of frosting on top, and a tempting bite taken out.
5 from 7 votes
This chewy Soft Sugar Cookies Recipes has an amazing cream cheese frosting and lots of sprinkles!
Course Dessert, Snack
Cuisine American
Keyword Soft Sugar Cookie Recipe
Prep Time 25 minutes
Cook Time 11 minutes
Chilling Time 1 hour 10 minutes
Total Time 1 hour 46 minutes
Servings 25 -28 cookies
Chelsea Lords
Calories 343kcal

Ingredients

  • 16 tablespoons (1 cup) unsalted butter melted and cooled
  • 1 cup white granulated sugar
  • 1/3 cup light brown sugar, packed
  • 1 large egg
  • 1 large egg yolk (discard or save the white for another use)
  • 1/2 tablespoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 3 cups all-purpose white flour (See Note 1)
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon baking soda

Optional Sugar Coating

  • 1/4 cup white sugar
  • 1/4 cup white sparkling sugar (or additional white sugar)

Cream Cheese Frosting

  • 8 ounces full-fat cream cheese, at room temperature
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 teaspoon vanilla bean paste (or 1 teaspoon pure vanilla extract)
  • 1/8 teaspoon fine sea salt
  • 3-1/2 cups powdered sugar
  • Rainbow sprinkles

Instructions

  • OPTIONAL COATING: Stir the white sugar and white sparkling sugar together in a small bowl (optional but gives the cookie a nice crunchy exterior and extra flavor!).
  • WET INGREDIENTS: Place the melted butter in a large bowl and allow it to cool to room temperature before adding sugars. If butter is hot it will melt the sugars and cause greasy cookies. Add in the white and brown sugar and stir until smooth. Add in 1 whole egg and 1 egg yolk (reserve the white for a separate recipe or discard), vanilla extract, and almond extract. Stir until just combined and smooth.
  • DRY INGREDIENTS: In another bowl, stir together the flour, salt, and baking soda. 
  • COMBINE: Add all of the dry ingredients into the wet ingredients and mix until JUST combined. Do not overmix the dough.
  • CHILL: Roll tall balls of dough (see the photos in the post). If you have a kitchen scale, the balls of dough should be about 1.2 ounces (each ball should be full 2 tablespoons of dough). Roll the balls of dough generously into the white sugar/white sparkling sugar mixture. Cover and refrigerate the balls of dough for 1 hour.
  • BAKE: Preheat the oven to 325 degrees F. Place dough balls on a parchment or Silpat-lined sheet pan, spread far apart (I only bake 6-8 cookies at a time, they spread a lot) and bake for 9-14 minutes. Watch carefully, being sure to not overbake. Slightly underbaked sugar cookies are the BEST! Remove and let stand on cookie sheet for 2 minutes before removing to a cooling rack with a spatula.
  • FROSTING: Prepare the frosting while the cookies bake. In a large bowl, beat together the room-temperature butter and cream cheese until completely smooth. Add in the vanilla and salt. Mix to combine. Add in the powdered sugar and then beat until the frosting is smooth (it will seem like you need more liquid, but just keep beating; it will come together!)
  • FROST COOKIES: Frost each completely cooled cookie and add with your favorite sprinkles. Store any leftover cookies in an airtight container in the fridge. Cookies are best enjoyed within 2-3 days.

Video

Recipe Notes

Note 1: If you press a measuring cup into a bag of flour and scoop, you will pack in way too much flour, resulting in the wrong texture of cookie. To accurately measure the flour, spoon the flour into the measuring cup until its overfilled. Then use the back of a table knife to level the measuring cup at the top. (Video visual here).

Nutrition Facts

Calories: 343kcal | Carbohydrates: 54g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 172mg | Potassium: 65mg | Fiber: 1g | Sugar: 32g | Vitamin A: 380IU | Calcium: 44mg | Iron: 1mg

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

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

 

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Baked Potato Dip

Delicious and simple appetizer -- a loaded baked potato dip. All of your favorite baked potato toppings in appetizer form

A quick and easy loaded Baked Potato Dip. Imagine: all the fillings you’d load into a baked potato, channeled into a fun dip that you can scoop up with chips, veggies, or pretzels. What’s not to love?!

Try some other favorite appetizers like this Cheese Ball Recipe or 7-Layer Bean Dip.

Baked potato dip creamy and topped with herbs and bacon surrounded by potato chips and celery sticks.

Baked Potato Dip

Even though I have a handy shortcut for making baked potatoes in half the usual time, they still require a significant amount of preparation.

However, this dip can satisfy cravings for a fully loaded baked potato in just a fraction of that time! This dip is incredibly addictive, loaded with flavor, and always a hit at parties or gatherings — people constantly ask for the recipe.

Soften the cream cheese; add ranch seasoning and sour cream; add seasonings, cheese, bacon, green onions, and jalapeño; stir gently; serve.

Ingredients

  • Bacon: Adds a smoky, savory flavor and crunchy texture. Pre-cooked bacon can be used for quicker preparation.
  • Jalapeño Pepper (Optional): Provides a spicy kick, enhancing the overall flavor.
  • Cream Cheese: Acts as the creamy base of the dip, giving it a smooth texture and rich taste.
  • Sour Cream: Adds tanginess and creaminess, complementing the cream cheese.
  • Ranch Seasoning Mix: Infuses the dip with a blend of herbs and spices, contributing to its unique flavor profile.
  • Extra Sharp Cheddar Cheese: Offers a sharp, intense cheese flavor, enhancing the dip’s richness.
  • Green Onions: Bring a mild, oniony crunch, adding both flavor and color to the baked potato dip.

QUICK TIP

Don’t prepare the ranch seasoning packet according to the directions; just use the straight powder for this recipe!

How To Make Loaded Baked Potato Dip

  1. Cook Bacon: Fry bacon strips until crispy, drain, and chop.
  2. Jalapeño (Optional): Finely chop a small seeded jalapeño.
  3. Soften Cream Cheese: Microwave cream cheese until soft.
  4. Mix: Beat cream cheese until smooth, then mix in sour cream, dry ranch seasoning, grated cheddar, sliced green onions, chopped jalapeño, and cracked pepper. Optionally, mix in or top with bacon.
  5. Chill: Chill if possible to enhance flavors.
  6. Serve: Serve with thick potato chips, pretzel crisps, or celery sticks.

A hand dipping a pretzel into a bowl of loaded baked potato dip.

STORAGE

Baked Potato Dip Storage

Baked Potato Dip is a great candidate to make in advance. As it sits in the fridge, the flavors intensify and the dip becomes even more flavorful. I like making it at least an hour before serving. That said, it is great right away too.

Because of all the dairy in this recipe, this dip shouldn’t sit out of the fridge longer than 2 hours. And it doesn’t freeze and thaw well, either.

More Easy Appetizers

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Loaded Baked Potato Dip

5 from 4 votes
A quick and easy loaded Baked Potato Dip. Imagine: all the fillings you'd load into a baked potato, channeled into a fun dip that you can scoop up with potato chips, veggies, or pretzels. What's not to love?!
Baked potato dip creamy and topped with herbs and bacon surrounded by potato chips and celery sticks.
Print Recipe

Loaded Baked Potato Dip

Baked potato dip creamy and topped with herbs and bacon surrounded by potato chips and celery sticks.
5 from 4 votes
A quick and easy loaded Baked Potato Dip. Imagine: all the fillings you'd load into a baked potato, channeled into a fun dip that you can scoop up with potato chips, veggies, or pretzels. What's not to love?!
Course Appetizer, Dip, Snack
Cuisine American
Keyword baked potato dip
Prep Time 15 minutes
Chilling Time (Optional) 1 hour
Total Time 1 hour 15 minutes
Servings 8 -10 appetizer servings
Chelsea Lords
Calories 306kcal
Cost $4.25

Ingredients

  • 5 strips center-cut bacon (or already cooked bacon for quick prep time!)
  • 1 small jalapeño pepper finely chopped, optional
  • 1 package (8 ounces) full-fat cream cheese
  • 1 cup (240g) sour cream
  • 1 package (1 ounce) ranch seasoning and dressing mix, dry (do not prepare)
  • 1 and 1/2 cups (137g) extra sharp Cheddar cheese, freshly grated
  • 1/4 cup (9g) green onions thinly sliced
  • 1/2 teaspoon freshly cracked pepper

What to dip in it:

  • Thick potato chips with ridges and/or pretzel crisps
  • Celery sticks

Instructions

  • BACON: In a skillet over medium heat, cook the bacon strips until crispy. Alternatively, use pre-cooked bacon and follow package directions to heat. Another option is to bake the bacon. Drain bacon on a paper towel-lined plate and dab off any additional grease. Coarsely chop and set aside.
  • JALAPENO: Remove the seeds and finely chop the jalapeño.
  • CREAM CHEESE: If cream cheese isn't already softened, place unwrapped cream cheese block on a microwave-safe plate. Microwave for 15 to 20 seconds and then remove, flip it over and microwave for another 10 seconds if needed.
  • BEAT: Using an electric hand mixer, beat the softened cream cheese until smooth. Mix in the sour cream and the DRY ranch mix (do not prepare the mix.) Gently stir in the grated Cheddar cheese, green onions, diced jalapeño, and freshly cracked pepper. You can also stir in the bacon here (it will soften) or top the dip with it if you'd like it to remain crisp.
  • CHILL: If you have time, chill the dip for an hour or so before serving. It's great right away and even better after being chilled.
  • SERVE: Place dip in a bowl and serve with your favorite sturdy potato chips. Serve dip with a table knife by the side; since the dip is thick and breaks the chips easily, it's easier to scoop from the bowl with a knife. Pretzel crisps and celery sticks are also great in this dip.
  • STORAGE: Refrigerate any leftovers, tightly covered, for up to 1 week. This dip shouldn't stand at room temperature for more than 2 hours because of all the dairy in it.

Recipe Notes

This dip is fairly salty. Between the ranch dip, bacon, and potato chips, there is a good amount of salt -- just a heads up if you are sensitive to salt or watching sodium intake.
Nutrition information is calculated for the dip only. Potato chips, pretzels or other dippers are not included in the numbers.

Nutrition Facts

Serving: 1serving | Calories: 306kcal | Carbohydrates: 8g | Protein: 17g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 849mg | Potassium: 203mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 740IU | Vitamin C: 4mg | Calcium: 450mg | Iron: 0.3mg

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

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Healthy Zucchini Muffins

These Healthy Zucchini Muffins are made with better-for-you ingredients like Greek yogurt, coconut oil, mashed banana, and plenty of grated zucchini.

Looking for more nutritious zucchini recipes? Try this healthy zucchini bread or these chocolate-chip studded gluten free zucchini muffins next!

The finished healthy zucchini muffins, one split in half to reveal the moist interior.

Healthy Zucchini Muffins

Healthy Zucchini Muffins are one of our favorite zucchini recipes (along with Zucchini Cake and Chocolate Zucchini Bread); they’re fresh, flavorful, soft, moist and packed with great ingredients. If you’re looking for a more nutritious muffin without sacrificing flavor — these are just the thing to make!

Grating zucchini and spreading it out on paper towels, then blotting to absorb excess moisture.

Ingredients

  • Vanilla Greek Yogurt: Makes the muffins moist and a little tangy. We love this Honey Vanilla Greek Yogurt)
  • Vanilla Extract: Makes the muffins taste nice and flavorful.
  • Large Egg: Holds the muffins together and adds moisture.
  • Coconut Oil: Keeps the muffins moist and gives them a hint of coconut flavor.
  • Honey: Makes the muffins sweet and moist, and it’s natural.
  • Mashed Banana: Holds the muffins together and adds sweetness.
  • Brown Sugar: Makes the muffins sweet and moist.
  • Oat Flour and White/Wheat Flour: Gives the muffins structure and texture.
  • Baking Soda: Helps the muffins puff up and become light.
  • Ground Cinnamon: Makes the muffins taste warm and cozy.
  • Grated Zucchini: Adds moisture, a bit of texture, and a hint of veggie sweetness.

Mixing wet ingredients, stirring in brown sugar, processing oats in a blender to make oat flour, adding dry ingredients to the wet ingredients, and stirring briefly to combine.

How To Make Healthy Zucchini Muffins

  1. Grate zucchini and squeeze out excess moisture.
  2. Mix grated zucchini with wholesome ingredients like whole wheat flour, oats, and honey.
  3. Add eggs, a touch of oil, and your choice of flavorings like vanilla and cinnamon.
  4. Spoon the mixture into muffin cups.
  5. Bake in the oven until they’re firm and a toothpick comes out clean.
  6. Let them cool, and enjoy your nutritious zucchini muffins.

QUICK TIP

Make sure to fill the measurement of old-fashioned oats to the very top. Then level off the top by scraping the backside of a table knife across the top. Measure the oat flour after being blended (not in whole oat form).

The finished batter for zucchini muffins healthy, placed in a muffin tin before and after baking.

STORAGE

Storing Healthy Zucchini Muffins

Once completely cooled, store the muffins in an airtight container at room temperature. Healthy Zucchini Muffins are best eaten within 2-3 days.

To freeze/thaw:

  1. Cool muffins completely before wrapping and freezing.
  2. To freeze: Wrap muffins individually in plastic wrap and then place in large freezer bags.
  3. To thaw: Set out at room temperature or heat frozen muffins in the microwave.

The finished healthy breakfast or dessert, fresh out of the oven, baked to a golden brown perfection.

More Nutritious Baked Goods

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Healthy Zucchini Muffins

5 from 14 votes
Healthy Zucchini Muffins are made with better-for-you ingredients like Greek yogurt, coconut oil, mashed banana, and plenty of grated zucchini.
The finished healthy zucchini muffins, one split in half to reveal the moist interior.
Print Recipe

Healthy Zucchini Muffins

The finished healthy zucchini muffins, one split in half to reveal the moist interior.
5 from 14 votes
Healthy Zucchini Muffins are made with better-for-you ingredients like Greek yogurt, coconut oil, mashed banana, and plenty of grated zucchini.
Course Breakfast, Snack
Cuisine American
Keyword Healthy Zucchini Muffins
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 29 minutes
Servings 12 muffins
Chelsea Lords
Calories 178kcal
Cost $5.12

Ingredients

  • 1/2 cup vanilla Greek yogurt (we love Greek Gods Honey Vanilla Yogurt)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 4 tablespoons coconut oil, (measured when melted)
  • 2 tablespoons honey
  • 3 tablespoons mashed banana (very ripe)
  • 1/2 cup brown sugar, lightly packed
  • 1/2 cup oat flour (Note 1)
  • 1 cup white all-purpose flour or white-whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1 cup grated zucchini

Instructions

  • PREP: Preheat the oven to 350 degrees F. Generously grease and lightly flour a regular-sized muffin tin. (I don't recommend muffin liners; this batter sticks to the liners).
  • ZUCCHINI PREP: Grate zucchini on the small side of the grater. Use cheesecloth or a few paper towels to thoroughly dry the zucchini to keep it from being too wet/watery in muffins. Squeeze zucchini a few times and then lightly pack it into a 1 cup measuring cup.
  • BANANA: In a small bowl, mash the banana. The banana is very important for binding of the muffins -- the riper, the better. Once it has been well mashed, measure out 3 level tablespoons.
  • WET INGREDIENTS: In a bowl, stir together the Greek yogurt, vanilla extract, 1 large egg, coconut oil (measured when melted, but cooled to room temperature so it doesn't clump), honey, and mashed banana. Add in the brown sugar. Stir.
  • DRY INGREDIENTS: In a separate bowl, stir together the oat flour (measured AFTER blending; See Note 1), white or white whole wheat flour, baking soda, salt, and cinnamon.
  • ZUCCHINI: Add the dry to the wet and mix until just combined. Overmixing will result in dense muffins. Add in the grated zucchini and stir until just incorporated.
  • BAKE: Divide the mixture evenly into the prepared muffin pan, evenly filling 12 muffin cavities. Bake for 18-22 minutes or until a toothpick when inserted into the center comes out clean and the edges are lightly browned. Avoid overbaking, which dries out the muffins. Let cool for 5-10 minutes and then use a fork to gently coax the muffins onto a cooling rack.
  • STORAGE: Store in an airtight container in the fridge; let stand at room temperature for 30 minutes to 1 hour before eating. Best enjoyed within 2-3 days.

Video

Recipe Notes

Note 1: Here's how to make oat flour: Add old-fashioned oats to a food processor or small blender jar. Pulse the oats until they are ground into a powder-like consistency that resembles flour. Stir the oats around to be sure that all the oats have been finely ground and there aren’t any whole oats left. Measure the 1/2 cup AFTER blending.

Nutrition Facts

Serving: 1serving | Calories: 178kcal | Carbohydrates: 17.7g | Protein: 3.7g | Fat: 8g | Cholesterol: 62mg | Sodium: 26.1mg | Fiber: 0.4g | Sugar: 5.7g

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

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

 

Dessert Cheese Ball (Brownie Batter)

This Dessert Cheese Ball (brownie batter dip) is a no-bake dessert “cheeseball” perfect for an easy dessert or to serve when entertaining.

We’re obsessed with this dessert dip! It’s sweet, chocolate-y, and loaded with chocolate and toffee! If you’re looking for a dip without cream cheese, be sure to try this Edible Brownie Batter — it’s a reader favorite!

Simple and delicious brownie 'batter' dessert cheese ball covered in chocolate chips with graham crackers surrounding it.

Dessert Cheese Ball

We all know and love a good Cheese Ball recipe or a savory veggie dip, like this Baked Potato Dip, so why not enjoy dessert cheese balls too?! And that’s where this brownie batter dip comes in. It’s got all the fun elements from a cheese ball, but in dessert form. While most cheese balls are made with savory cheeses, this one has sweet cream cheese!

This is one of my favorite desserts to bring to share. Not only is it a total showstopper, it’s also consistently the first thing to disappear from the table. It’s rich, sweet, and filled with texture thanks to the toffee bits and miniature chocolate chips. Plus there’s a plethora of things to dip in this dessert cheese ball, so it’s just as fun as serving up some Chocolate Fondue!

So, the next time you’re trying to think of a fun dessert to share with a crowd, look no further than this Dessert Cheese Ball.

Cream together butter and cream cheese; add brownie mix, sugar, and vanilla and mix well; add chocolate chips and toffee bits; mix until combined; wrap in plastic; chill; cover in mini chocolate chips; ready to eat.

How to heat treat the brownie mix

There is part of a boxed brownie mix in this dessert, which contains “raw” flour. If you are concerned about the potential for bacteria in this, I recommend heat treating the brownie mix to ensure any potential bacteria is killed. There are two options for heat treating your mix.

  • Heat treat it in the microwave: Add the brownie 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 flour burns. Use a thermometer to test the flour in a few places to make sure it has reached 165 degrees F throughout all the flour. (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 brownie mix on the pan. Bake the brownie mix, removing and stirring it, every 1 and 1/2 minutes. Every time you remove the brownie mix to stir, test it with the thermometer. As soon as it reaches 165 degrees F, it’s safe to use in the recipe.

QUICK TIP

Why heat treat the brownie mix? Any time grains are used in an uncooked form, there is a small but real risk of salmonella or E.coli bacteria being present…and that is a health concern. This is one reason why we’re warned not to eat raw cookie dough. Normally, brownie mix is baked, which kills any bacteria, but since we’re using the brownie mix in its uncooked form, we play it safe and heat treat it to remove any potential bacteria.

Notes on heat-treated brownie mix

  • Let it cool completely before using. If you use hot brownie mix, this dessert cheese ball’s consistency will be off. Stick the pan with the brownie mix in the fridge or freezer to quickly bring it to room temperature.
  • Break up any clumps with your fingers and discard any stubborn clumps that won’t break up. If brownie mix is stuck to the sides or bottom of the pan, don’t scrape it up for this cheese ball — it’s most likely over-cooked.
  • If there are discolored sections discard them– it will make the dip taste burnt.
  • We want the heat-treated brownie mix to look just like it did before heat treating it; it shouldn’t be burned or discolored in the slightest.

Delicious and gorgeous dessert cheesecake ball soft covered in chocolate chips with graham crackers on the side for dipping.

Dessert Cheese Ball tips

  • I recommend full-fat cream cheese for this recipe. When using lower fat cream cheese, it doesn’t hold together as well and can actually get a bit watery. 
  • Since the brownie mix does have salt in it, I recommend using unsalted butter so the total amount of salt in this Dessert Cheese Ball can be managed.
  • Use a fudge brownie mix. We like Pillsbury® chocolate fudge brownie mix or Betty Crocker® fudge brownie mix (neither sponsored). Avoid brownie mixes with chocolate chips in them if you are heat-treating the mix.
  • Toffee bits are a game changer! We add milk chocolate English toffee bits and they bring such a great flavor and texture to the dessert.
  • Use room-temperature cream cheese and butter. It’s really important that the cream cheese and butter are at room temperature. You don’t want to melt either of them, or this dessert cheese ball won’t set up properly. Leave cold ingredients out for 45 minutes to an hour, or use some of these tricks to bring them to room temperature quicker.
  • The whole ball gets rolled in a delicious coating of miniature chocolate chips, but you could also roll it in the toffee bits if you’d prefer that.

Dessert Cheese Ball dippers

While I’m partial to a nice big spoon…here are a few of our other favorite things to dip into this dessert cheese ball:

  • graham crackers
  • Oreos/Oreo thins (basically any variety of Oreo® cookies are delicious!)
  • pretzels/pretzel thins
  • vanilla sandwich cookies
  • fresh fruit
  • animal cookies

Chocolate chip-studded sweet batter on graham cracker.

QUICK TIP

When wrapped and stored correctly, this Dessert Cheese Ball will stay fresh in the fridge for 4-5 days. Because of the dairy in this dessert (the cream cheese), it is not a great candidate for freezing and thawing. The chocolate chips and toffee also get too soft and mushy.

More delicious brownie-inspired treats

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Dessert Cheese Ball

4.84 from 6 votes
This Dessert Cheese Ball (brownie batter dip) is a no-bake dessert "cheeseball" perfect for an easy dessert or to serve when entertaining.
SIMPLE and delicious brownie "batter" cheesecake ball!
Print Recipe

Dessert Cheese Ball

SIMPLE and delicious brownie "batter" cheesecake ball!
4.84 from 6 votes
This Dessert Cheese Ball (brownie batter dip) is a no-bake dessert "cheeseball" perfect for an easy dessert or to serve when entertaining.
Course Dessert, Snack
Cuisine American
Keyword Dessert Cheese Ball
Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings 10 -15, when served as a dessert to share
Chelsea Lords
Calories 603kcal
Cost $4.91

Ingredients

  • 1 package (8 ounces, 226g) full-fat cream cheese
  • 8 tablespoons (equivalent of 1/2 cup or 1 stick; 113g) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup (118g) powdered sugar
  • 1 ½ cups (201g) chocolate fudge brownie mix, dry
  • 1 ½ cups (240g) miniature chocolate chips, separated
  • ½ cups (74g) toffee bits
  • Dippers of your choice

Instructions

  • PREP: It’s really important that the cream cheese and butter are at room temperature. Leave cold ingredients out for 45 minutes to an hour, or use some of these tricks to bring them to room temperature quicker. Do not melt either for this recipe; soften in the microwave for 10-15 seconds if needed.
  • BEAT: In a large bowl, beat the room-temperature cream cheese and butter until completely smooth. Add in the vanilla extract, powdered sugar, and dry brownie mix (See Note 1). Mix until completely smooth.
  • ADD INS: Stir in 1/2 cup miniature chocolate chips and the toffee bits. Mix until incorporated. The mixture will be fairly soft/wet/sticky, but don't worry; it firms up a lot during the chilling process!
  • CHILL: Spread out a very large piece of plastic wrap. Using a spatula, scrape and scoop all the mixture into a ball on top of the plastic wrap. Wrap around the dessert ball, form into a ball, and place in the fridge to chill for 3-4 hours or until completely firm.
  • COAT IN CHOCOLATE: Spread 1/2 cup miniature chocolate chips on a large plate. Unwrap the cheesecake ball and put on top of the chocolate chips. Use the remaining 1/2 cup chocolate chips to coat all the rest of the cheesecake ball.
  • SERVE: Serve with dippers of your choice.

Video

Recipe Notes

Note 1: Heat treating: Brownie mix contains "raw" flour. If you are concerned about this, I recommend heat treating the brownie mix to ensure any potential bacteria is killed. There are two options for heat treating your mix.
  • Heat treat it in the microwave: Add the brownie 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 flour burns. Use a thermometer to test the flour in a few places to make sure it has reached 165 degrees F throughout all the flour. (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 brownie mix on the pan. Bake the brownie mix, removing and stirring it, every 1 and 1/2 minutes. Every time you remove the brownie 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

Serving: 1serving | Calories: 603kcal | Carbohydrates: 85g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 305mg | Potassium: 73mg | Fiber: 1g | Sugar: 72g | Vitamin A: 523IU | Vitamin C: 0.2mg | Calcium: 128mg | Iron: 1mg

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

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

SIMPLE and delicious brownie batter cheesecake ball!

BBQ Chicken Tacos

BBQ Chicken Tacos with charred tortillas are loaded with tangy sauced chicken, a black-bean-veggie mix, and the best creamy cilantro sauce.

Pair these tacos with an easy salad like this Panzanella Salad or this Fruit Salad Recipe.

Finished BBQ chicken tacos topped with vegetables, beans, cilantro, and creamy dressing, ready to serve.

BBQ Chicken Tacos

BBQ Chicken Tacos, bursting with flavor and texture, feature a dual-purpose creamy cilantro sauce. It both coats the cabbage and is drizzled over the completed tacos.

Despite seeming complex, they’re easy and quick to prepare using rotisserie chicken and store-bought BBQ sauce. The veggie topping, a mix of chopped tomatoes, red onions, canned black beans, and frozen corn, is simple. The sauce, made effortlessly in a blender, can be pre-made, as can the veggie prep. Ideal for meal prep, store the components separately and assemble fresh tacos daily for lunch.

Making sauce by blending all ingredients in a blender until smooth.

Ingredients In BBQ Chicken Tacos

TACOS

  • Rotisserie Chicken & BBQ Sauce: The chicken, shredded and mixed with BBQ sauce, forms the protein base, adding a rich, savory flavor.
  • Cherry Tomatoes, Red Onion, Black Beans, Corn: These vegetables and beans add freshness, crunch, and a mix of sweet and sharp flavors, along with extra fiber and nutrients in these BBQ Chicken Tacos.
  • Tortillas: These serve as the wrap for the tacos, providing a soft or slightly charred texture depending on preparation. Cook over the gas flames for extra flavor.
  • Green Cabbage: Shredded and mixed with cilantro-lime sauce, it adds a crunchy texture and absorbs flavors from the sauce.

SAUCE

  • Cilantro Lime Sauce Ingredients (Lime, Garlic, Cilantro, Jalapeño, Mayo, Sour Cream): Combined, these create a creamy, tangy sauce with a kick of spice. The lime adds zest and freshness, garlic brings depth, cilantro offers herby notes, jalapeño introduces heat, and the mayo and sour cream create a rich, smooth texture.

Mixing BBQ sauce with rotisserie chicken, assembling black beans, corn, tomatoes, and onions, and tossing to combine to make the delicious BBQ chicken tacos recipe.

How To Make BBQ Chicken Tacos

  1. Sauce: Blend lime juice and zest, garlic, cilantro, jalapeño, mayo, and sour cream. Refrigerate.
  2. Chicken: Mix shredded rotisserie chicken with BBQ sauce. Warm if needed.
  3. Veggies: Combine chopped tomatoes, red onion, black beans, and corn.
  4. Cabbage: Toss shredded cabbage with some cilantro-lime sauce.
  5. Tortillas: Grill or microwave until warm, then fold BBQ Chicken Tacos.
  6. Assemble: Layer cabbage, BBQ chicken, and veggies on tortillas. Add optional avocado and cilantro. Drizzle with sauce and serve.

QUICK TIP

If you have time, make the creamy cilantro-lime sauce in advance; it gets more and more flavorful as it sits! Plus, with the sauce done, dinner assembly is a breeze!

Finished meal, delicious and ready to eat, with a bowl of barbecue sauce nearby.

Toppings

  • Avocado: Add thin slices to each taco, or mash with salt, pepper, and lime juice for guacamole. Skip if not preferred.
  • Veggie Salad: Mix drained black beans, thawed corn, cherry tomatoes, and red onion. Substitute with red bell pepper if desired.
  • Cilantro: Optionally, top BBQ Chicken Tacos with chopped cilantro.
  • More Sauce: Drizzle extra cilantro-lime sauce over the tacos before serving.

More taco recipes

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BBQ Chicken Tacos

5 from 3 votes
These BBQ Chicken Tacos with charred tortillas are filled with BBQ-sauced chicken, a black bean veggie mix, and the best creamy cilantro-lime sauce.
Finished BBQ chicken tacos topped with vegetables, beans, cilantro, and creamy dressing, ready to serve.
Print Recipe

BBQ Chicken Tacos

Finished BBQ chicken tacos topped with vegetables, beans, cilantro, and creamy dressing, ready to serve.
5 from 3 votes
These BBQ Chicken Tacos with charred tortillas are filled with BBQ-sauced chicken, a black bean veggie mix, and the best creamy cilantro-lime sauce.
Course Dinner, Main Course
Cuisine American
Keyword bbq chicken tacos
Prep Time 30 minutes
Total Time 30 minutes
Servings 12 -15 tacos
Chelsea Lords
Calories 302kcal
Cost $7.81

Ingredients

Tacos

  • 2 cups rotisserie chicken
  • 1/2 cup BBQ sauce
  • 1 cup chopped cherry tomatoes
  • 1/3 cup diced red onion
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 cup frozen (and thawed) corn (or corn cut from a cob)
  • 12-15 small corn or flour tortillas
  • 3 cups shredded green cabbage
  • Optional: fresh cilantro, fresh limes, and 1 large avocado for serving
  • Optional: olive oil cooking spray

Cilantro Lime Sauce

  • 1 large lime (or 2 smaller ones) (3 tablespoons juice + 1/2 teaspoon zest)
  • 1 clove garlic, minced
  • 1/2 of a large bunch of cilantro (~1 loosely packed cup)
  • 1/2 jalapeño pepper (~1 heaping tablespoon) (or use 1 full jalapeño for a spicier dressing)
  • 1/2 cup regular full-fat mayo
  • 1/2 cup sour cream (I use fat-free)

Instructions

  • SAUCE: Zest and juice 1 lime to get 3 tablespoons juice and 1/2 teaspoon zest. Add the juice and zest to a blender or mini food processor along with the minced garlic, cilantro, 1/2 of the seeded jalapeño (add more of the jalapeño for a spicier sauce; add slowly if you like less heat), mayo and sour cream. Add salt and pepper to taste and blend or pulse until smooth. Refrigerate until ready to serve.
  • BBQ CHICKEN: Pull the chicken from the bones and shred or chop. Add the BBQ sauce and mix to combine. If the chicken is cold, warm it through in a skillet over low heat.
  • VEGGIES: In a large bowl, combine the chopped cherry tomatoes, diced red onion, drained and rinsed black beans, and corn.
  • CABBAGE: Remove 1/2 a cup of the cilantro-lime sauce, and toss it with the shredded green cabbage to combine. Set aside.
  • TORTILLAS: Spray both sides of the tortillas with olive oil cooking spray and "grill" tortillas on stovetop over the open flame until slightly charred. Alternatively warm (covered with a damp paper towel) in the microwave. After tortillas have been warmed or charred, quickly fold them in half so they will fold easily when assembled.
  • ASSEMBLE: To the tortilla, add the dressed cabbage, a few spoonfuls of BBQ chicken, and a few spoonfuls of the veggies. If desired, add avocado and fresh cilantro to each taco. Drizzle with extra cilantro-lime sauce and enjoy!

Video

Nutrition Facts

Serving: 1taco | Calories: 302kcal | Carbohydrates: 31g | Protein: 17g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 47mg | Sodium: 339mg | Potassium: 316mg | Fiber: 6g | Sugar: 6g | Vitamin A: 222IU | Vitamin C: 13mg | Calcium: 57mg | Iron: 1mg

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

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Ice Cream Sandwich Cake

Four-ingredient Ice Cream Sandwich Cake is made with ice cream sandwiches, cookies-and-cream ice cream, and a crushed Oreo whipped cream topping!

Ice Cream Sandwich Cake, ready to eat.

Why We’re Obsessed With This Ice Cream Sandwich Cake

  1. Quick and Easy: Takes less than 15 minutes to assemble using store-bought ingredients. (Similar to this Ice Cream Pie).
  2. Crowd Pleaser: Instantly loved by kids and adults alike, perfect for parties and gatherings.
  3. Versatile: Offers creative variations to suit different tastes and occasions.

Ice cream sandwiches lined into the pan for the base layer of this frozen cake.

Ingredients

  • Vanilla Ice Cream Sandwiches: Form the base and middle layers, providing structure and vanilla flavor.
  • Cookies and Cream Ice Cream: Adds a creamy layer with cookie chunks, enhancing texture and taste.
  • Frozen Whipped Topping: Offers a light, fluffy topping that complements the ice cream layers.
  • Oreo Cookies: Crushed and sprinkled on top for added crunch and a decorative finish.

A container of cookies and cream ice cream with a scoop in it for this cake made with ice cream sandwiches.

How To Make Ice Cream Sandwich Cake

  1. Line the pan with parchment paper or foil. This is important to easily get the cake out of the pan for cutting and serving.
  2. Once the pan is lined, we’ll layer ingredients: first ice cream sandwiches (see photo above!), next, ice cream, then one more layer of ice cream sandwiches, and another layer of ice cream.
  3. Right before serving, spread whipped cream over the whole cake and sprinkle crushed Oreos® on top.

QUICK TIP

To make Ice Cream Sandwich Cake in a 9×13-inch pan: For the larger size, you’ll need about 24 ice cream sandwiches, 1 and ½ containers of ice cream, and 2 containers of whipped cream.

Final ice cream sandwich and ice cream layers for this easy Ice Cream Sandwich Cake.

Ice Cream Sandwich Cake Variations

  • Neapolitan: Neapolitan ice cream sandwiches with chocolate, strawberry, or vanilla ice cream.
  • Mint Chocolate: Mint chocolate ice cream sandwiches and mint chocolate ice cream.
  • Candy Bar: Vanilla ice cream sandwiches with a choice of ice cream and crushed candy (toffee, M&M’s, Reeses, Snickers, Kit Kat, Rolos, etc.).
  • Hot Fudge or Caramel Sauce: Add hot fudge or caramel sauce to the bars for extra sweetness.
  • Peppermint Ice Cream Bars: Ideal for holidays, simple yet impressive.

Dessert with a bite out of it and a fork holding the bite.

STORAGE

Store any Ice Cream Sandwich Cake leftovers in an airtight container in the freezer. Best enjoyed within 1 month.

More Ice Cream Treats

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Ice Cream Sandwich Cake

5 from 3 votes
Four-ingredient Ice Cream Sandwich Cake is made with ice cream sandwiches, cookies-and-cream ice cream, and a crushed Oreo whipped cream topping!
Ice Cream Sandwich Cake, ready to eat.
Print Recipe

Ice Cream Sandwich Cake

Ice Cream Sandwich Cake, ready to eat.
5 from 3 votes
Four-ingredient Ice Cream Sandwich Cake is made with ice cream sandwiches, cookies-and-cream ice cream, and a crushed Oreo whipped cream topping!
Course Dessert
Cuisine American
Keyword ice cream sandwich cake
Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Servings 16 pieces
Chelsea Lords
Calories 423kcal
Cost $6.72

Ingredients

  • 18 regular vanilla ice cream sandwiches unwrapped
  • 1 container (48 ounces or 3 pints) cookies and cream ice cream
  • 1 container (8 ounces) frozen whipped topping thawed to room temperature
  • 6-8 regular Oreo cookies (Note 1)

Instructions

  • Line a 9-x-9-inch pan with parchment paper or foil (important for removal and slicing). Remove the ice cream from the freezer to soften slightly-- however, don't let the ice cream get melty or too soft.
  • Unwrap the ice cream sandwiches. Press 9 sandwiches onto the bottom of the pan. You'll need to cut 2 down a little for them to fit (see pictures in the post).
  • With a large spoon, spread half of the ice cream over the ice cream sandwiches.
  • Press 9 more sandwiches on top. Spread remaining ice cream over the sandwiches, pressing firmly down. Cover tightly and place in the freezer until layers are firm, about 1 hour.
  • Right before serving, remove the dessert from the freezer and spread the whipped topping over everything. Crush Oreos and sprinkle on top.
  • Cut and serve.
  • Immediately return any leftovers, covered tightly, to the freezer. Best enjoyed the same day it's made--the whipped cream becomes icy when it's frozen.

Video

Recipe Notes

Note 1: Other toppings:Try a crushed candy bar (Heath, Skor, Butterfinger, etc) instead of the cookies, if desired. 

Nutrition Facts

Calories: 423kcal | Carbohydrates: 60g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 46mg | Sodium: 194mg | Potassium: 327mg | Fiber: 1g | Sugar: 42g | Vitamin A: 561IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 1mg

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

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

 

Cinnamon Roll Popcorn

We make Cinnamon Roll Popcorn by taking caramel-coated popcorn and drizzling it in white chocolate and coating it with cinnamon sugar. It’s an explosion of cinnamon roll flavor with a totally addictive, crunchy texture!

Try some of our other favorite popcorn recipes next — this Chocolate Popcorn or Valentine’s Popcorn.

Overhead image of the Cinnamon Roll Popcorn

Cinnamon Roll Popcorn

I recently brought a bag of this popcorn to a quick weekend family reunion and watched as it was demolished in seconds — this Cinnamon Roll Popcorn was wildly popular! It makes a great snack mix to bring to a party.

It’s also a great edible holiday gift that anyone would be thrilled to receive!

Process shots-- images of the butter, sugar, and corn sugar being added to the pot and melted and then salt and cinnamon being mixed in

Cinnamon Roll Popcorn– Tools Needed

  • A medium-sized nonstick pot. This pan is for making the caramel sauce. You’ll want to use one larger than you may think because the mixture “grows” when the baking soda is added in. 
  • A really large bowl or two smaller ones. We toss the popcorn with the brown sugar-caramel mixture. Use the largest bowl you have (or one that can easily accommodate all the ingredients) to allow plenty of room for tossing without spilling. If you don’t have a really large bowl, separate the mixture into two bowls.
  • Use one extra-large (15×21 inch sheet pan) or two smaller ones. There is a lot of popcorn in this recipe, so you’ll need plenty of space for it all to lay in one even layer. If the popcorn is piled up, it won’t bake properly.
  • Bake on a Silpat® liner or parchment paper. For even baking and to ensure this (very) sticky Cinnamon Roll Popcorn doesn’t stick to your pan, line the pan with a good liner.

Process shots of Cinnamon Roll Popcorn-- the baking soda and vanilla being added to the pot and then the cinnamon sugar mixture being poured over the popped popcorn

What Popcorn To Use

  • 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 Cinnamon Roll Popcorn recipe.
  • Use PLAIN popcorn. 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”.
  • Be sure to pick out any unpopped kernels. Whether you use already popped popcorn or opt to pop your own, be sure to remove any stray kernels before tossing with the sugar-caramel mixture. Your dentist will thank you!

QUICK TIP

If you want to buy pre-popped popcorn and don’t see any plain, salt-only popcorn, ask the salesperson. Often it’s kept in the back because it isn’t a high-demand item.

Process shots-- images of the popcorn being spread on a baking sheet to bake, tossing every 15 minutes

Tips for melting chocolate

  • Melt the chocolate slowly and stir it often. To avoid burning the chocolate, don’t rush the melting process. Microwave the chocolate in bursts of time, remembering that the chocolate is still melting even after you take it out of the microwave. Make sure to give the chocolate plenty of time to melt outside of the microwave as you stir.
  • Use high-quality white chocolate for the best results. You’ll get both a better melt and a better flavor. My favorite chocolate for this is Ghirardelli® or Guittard®. Cheaper brands can have a waxier content that is less flavorful which will yield less tasty Cinnamon Roll Popcorn!
  • Don’t allow any liquid near the chocolate. If it gets wet it will seize and harden, and you don’t want that. Here’s why.
  • Microwave the chocolate chips in sturdy, heat-safe bowls instead of using plastic or melamine. 
  • It may seem like a lot of chocolate, but we want the popcorn thoroughly coated!
  • Be sure to add the cinnamon-sugar mixture quickly before the white chocolate begins to harden.

Process shots-- images of the white chocolate being melted and poured into a bag to pipe over the popcorn

QUICK TIP

Cinnamon Roll Popcorn #1 Tip

Prep the ingredients before starting. Gather all the required ingredients to have everything accessible. This recipe moves fast in some parts, so you’ll want to have everything ready to go.

Process shots: drizzling the white chocolate over the popcorn. Images of the cinnamon roll popcorn being completed with a sprinkle of cinnamon on top

STORAGE

Cinnamon Roll Popcorn Storage

To store this Cinnamon Roll Popcorn, place it in an airtight container (I like using glass jars or Weck® mold jars). Keep the container in a cool dry place for up to a week. It is best fresh; every day it stands, it loses texture (especially in overly humid climates).

This popcorn isn’t a great candidate for freezing and thawing; the caramel coating softens and the popcorn loses texture.

Up-close overhead image of the Cinnamon Roll Popcorn ready to be eaten

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Cinnamon Roll Popcorn

5 from 1 vote
This Cinnamon Roll Popcorn starts with caramel-coated popcorn that gets drizzled in white chocolate and coated in cinnamon sugar. It's an explosion of cinnamon roll flavor with a totally addictive, crunchy texture!
Print Recipe

Cinnamon Roll Popcorn

5 from 1 vote
This Cinnamon Roll Popcorn starts with caramel-coated popcorn that gets drizzled in white chocolate and coated in cinnamon sugar. It's an explosion of cinnamon roll flavor with a totally addictive, crunchy texture!
Course Dessert, Snack, Vegetarian
Cuisine American
Keyword Cinnamon Roll Popcorn
Prep Time 25 minutes
Cook Time 1 hour
Setting Time 1 hour
Total Time 2 hours 25 minutes
Servings 6 -8 servings
Chelsea Lords
Calories 1500kcal
Cost $6.12

Ingredients

  • 6 cups plain (or salted) popped popcorn Note 1
  • 1/4 cup unsalted butter
  • 2 tbsp light corn syrup
  • 1/2 cup light brown sugar, packed
  • 1/8 teaspoon fine sea salt Note 2
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon cream of tartar, optional
  • 1 teaspoon pure vanilla extract
  • 1-1/4 cups white chocolate chips
  • 1 teaspoon vegetable oil

Cinnamon-Sugar Topping

  • 3 tablespoons white granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  • PREP: Assemble all the ingredients. Line one extra-large (15x21-inch) or 2 large cookie sheets with parchment paper or a Silpat liner and set aside. Remove any unpopped kernels. Pour the popcorn in a very large bowl (large enough to toss with other ingredients without spilling-- I use the largest bowl I have!). Preheat the oven to 200 degrees F.
  • CARAMEL SYRUP: In a large pot over medium heat, add the butter, corn syrup, brown sugar, fine sea salt, and cream of tartar (optional but helps to keep popcorn from crystallizing). Stir constantly until the butter is melted and then bring to a boil. Let boil for 5 minutes (still over medium heat) without stirring. Remove from the heat and stir in the baking soda and vanilla extract. Watch out-- the vanilla may sputter a bit and the mixture will foam up a bit! Immediately pour this mixture over the prepared popcorn, working to avoid the edges of the bowl where the caramel will harden on to upon contact. Working as quickly as possible, toss popcorn with a wooden spoon to combine and cover the popcorn in the caramel syrup mixture.
  • BAKE: Spread the coated popcorn on the prepared cookie sheet(s) in one even layer. Bake for 1 hour, stirring every 20 minutes with a spatula and then spacing the popcorn again in one even layer. Remove the pan(s) and allow to completely cool.
  • CINNAMON-SUGAR: Combine the white sugar and cinnamon in a small bowl. Stir and set aside.
  • 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. Transfer melted white chocolate to a plastic bag and seal the bag without air in it. Cut the tip off of the bag and pipe this melted white chocolate over the popcorn. (It may seem like too much, but we want the popcorn well coated!) As soon as the popcorn is covered in white chocolate, sprinkle the cinnamon-sugar mixture evenly over everything.
  • ENJOY: Let the popcorn harden at room temperature, about an hour, and then break up slightly and put in a large bowl. Enjoy!

Recipe Notes

Note 1: Popcorn: Purchasing already popped popcorn makes this recipe come together a lot quicker and easier, but is a bit pricier. If you'd rather make your own, here's what we use. Be sure to use PLAIN popcorn. Whatever popcorn you opt to purchase, check the ingredients to make sure the only ingredients being added to the popcorn are oil and salt. Purchasing a flavored or buttered popcorn will make this popcorn taste funny. Before measuring, be sure to pick out any unpopped kernels.
Note 2: Salt: Not all salts are the same. If using table salt you'll want a lot less (pinch or less). If the popcorn you're using is already salted, you may want to slightly reduce the salt addition.

Nutrition Facts

Serving: 1serving | Calories: 1500kcal | Carbohydrates: 164g | Protein: 21g | Fat: 85g | Saturated Fat: 44g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 1853mg | Potassium: 1079mg | Fiber: 24g | Sugar: 36g | Vitamin A: 657IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 5mg

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

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Grasshopper Pie

Only six ingredients to make this delicious and refreshing ice cream Grasshopper Pie — the perfect summer treat that takes minutes to assemble!

This grasshopper pie recipe is the best dessert to bring to a potluck or party with friends or family. While it hardly takes any time to assemble, it looks impressive and tastes magnificent.

QUICK TIP

What Flavor is Grasshopper?

Grasshopper is sweet and minty. Grasshopper is a typically green dessert or cocktail that is mint-flavored. It’s called “grasshopper” because of the bright green color that typically accompanies the dessert or drink. (Heads up — this kid-friendly grasshopper pie is made without alcohol.)

Image of the Grasshopper Pie on a plate

An Easy Grasshopper Pie

We can’t get enough ice cream desserts in the summer. In fact, these are the five most commonly in the rotation (and yes, this rotation is weekly!).

And while my kiddos love each and every one of these ice cream treats, my oldest is partial to anything mint-flavored. So he’ll beg near incessantly for the “best Grasshopper pie” (as he’s affectionately named it) to hit the rotation next!

Process shots-- images of the Oreos being blended together and then added to a bowl with butter for the crust

QUICK TIP

Oreo® is a trademarked name for a particular brand of chocolate sandwich cookies. While you can use any brand of cookie you like,
when we say “Oreo,” you know exactly what we’re referring to. We respect trademarks and brand ownership and would never intentionally infringe on them.

Why Do They Call It Grasshopper Pie?

If you’ve ever wondered what exactly a grasshopper pie is, you’re not alone! It’s definitely a unique name. I can promise you, though, that no actual grasshoppers were harmed in the making of this recipe!

A Grasshopper pie is a frozen mint-flavored pie with an Oreo cookie crust. The filling is sweet, minty, and typically does not require any baking. Sometimes the filling is ice cream (like this recipe!) and other times it’s a whipped marshmallow mixture spiked with Creme de Menthe liquor.

The original grasshopper pie recipe, made with ice cream, was first published in the New York Times in 1963.  The pie was insanely popular in the 1960s and 70s and now is a retro food favorite. The marshmallow version is attributed to Nigella Lawson made on Food Network TV. My Grasshopper Pie recipe is made with ice cream.

Process shots of Grasshopper Pie--making the crust and pressing it into the pie pan

What Does Grasshopper Pie Taste Like?

Think of a Girl Scout Thin Mint cookie –we channel those are the flavors in this pie!

This pie starts with a sweet and buttery Oreo Pie Crust. We then fill the crust with good mint ice cream, top with hot fudge, and finish it all off with a layer of sweetened whipped cream. I mean, what’s not to love?!

Process shots-- images of the ice cream being layered in along with hot fudge topping and whipped cream

How To Make Grasshopper Pie

The full recipe card is below, but here are our top tips for this recipe:

  • Thoroughly crush the Oreos: If there are big pieces of cookie in the crust, it will still taste great, but the slices won’t cut out as nicely. I recommend a blender or food processor for even crushing. No need to separate cookies or remove the creme before blending–it all goes in!
  • Don’t add hot butter to the crushed cookies: Let the butter cool slightly before mixing the two together to avoid a greasy crust.
  • Let the pie stand for 5 minutes at room temperature before cutting and serving. Use a hot, sharp knife (run it under hot water, dry with a towel) to make cuts into the pie. Serve and return any leftovers (covered tightly) to the freezer promptly.
  • Make sure to get a good brand of mint ice cream since it’s the star of this pie. Use a brand you love! Our favorite is Tillamook® Mint Chocolate Chip (not sponsored, but note that there is no coloring in this ice cream so it’s white).

Side shot of a slice of the Grasshopper Pie ready to be enjoyed!

STORAGE

Can You Freeze Grasshopper Pie?

  • Yes!  In fact, make sure to keep the pie in the freezer as much as possible while making it. If the ice cream gets too soft and melty, it tends to turn icy when re-frozen.
  • Return leftovers to the freezer promptly, tightly covered.
  • We like this pie best the same week it is made.

More Minty Dessert Recipes:

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Grasshopper Pie

5 from 3 votes
Only six ingredients to make this delicious and refreshing ice cream Grasshopper Pie -- the perfect summer treat that takes just minutes to assemble!
Print Recipe

Grasshopper Pie

5 from 3 votes
Only six ingredients to make this delicious and refreshing ice cream Grasshopper Pie -- the perfect summer treat that takes just minutes to assemble!
Course Dessert, treat
Cuisine American, Vegetarian
Keyword grasshopper pie
Prep Time 20 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings 10 servings
Chelsea Lords
Calories 566kcal
Cost $7.88

Ingredients

  • 1-3/4 cups Mint Oreos, (~24 cookies), plus more cookies for garnish! Any chocolate-mint sandwich cookie works.
  • 4 tablespoons unsalted butter,  melted
  • Tiny pinch of salt
  • 1 container (48 oz.) Mint Chip or Mint Brownie Ice Cream slightly softened
  • 1 container (8 oz.) frozen whipped topping, completely thawed (Note 1)
  • 1 container (11.5 oz.) hot fudge sauce (Note 2)

Instructions

  • MELT BUTTER: Start by melting the butter in a microwave-safe bowl. Once melted, set aside to cool for 5 minutes. (Hot butter causes a greasy crust.) 
  • CRUST: In a powerful blender or food processor, blend the whole Oreos (don't separate cookie from creme) until they are all crumbs. Make sure to re-blend any large chunks so the crust will cut nicely. Once fully crumbled, measure to ensure you have a full 1 and 3/4 cups of crumbs then transfer the crumbs to a bowl. Save any remaining crumbs for a garnish. Add in the melted (and slightly cooled) butter and a tiny pinch of salt. Stir until a thick dough forms and press that mixture into a pie pan. Use the bottom of a 1/4-cup measuring cup to press the crust firmly into the bottom of the pan and up the sides. Place the crust in the freezer while preparing the filling.
  • ICE CREAM: Scoop in the entire container of softened ice cream into the chilled crust. Smooth the top of the ice cream evenly with the back of a large spoon or spatula. Freeze for 30 minutes or until solid.
  • HOT FUDGE: Remove from the freezer and smooth the chocolate fudge sauce evenly over the ice cream. (This is an admittedly annoying step -- I like to dollop scoops evenly all over the top then gradually press the fudge and coax it across the top with the back of a spoon). Loosely cover and return to freezer for another 30 minutes.
  • WHIPPED CREAM: Remove pie from freezer and smooth the whipped cream over the chocolate fudge layer. You can add as little or as much of the whipped cream (we usually use most of the container!) Sprinkle with any remaining cookie crumbs, if desired. Return to the freezer and freeze until very solid, about 4-8 hours.
  • GARNISH: Coarsely chop 3-5 leftover mint Oreos and sprinkle over the pie. Cut the pie into slices. If the pie is especially firm, let it stand for 5 minutes at room temperature before cutting and serving. Use a hot, sharp knife (run it under hot water, dry with a towel) to make cuts into the pie. This will take some muscle! 🙂 Enjoy promptly and return any leftovers to the freezer.

Video

Recipe Notes

Note 1: Whipped topping: Don't want to use frozen whipped topping? Here's how to DIY your own: Use a stand mixer fitted with a whisk attachment (or a hand mixer) to combine 3/4 cup heavy cream, 3 tbsp powdered sugar, 1/2 tsp vanilla, and a tiny pinch of salt. Whisk on high speed until you get soft peaks. Gently dollop the whipped cream over the surface of the pie and smooth it into an even layer on top of the fudge layer.
Note 2: Hot fudge: Want to make your own? It's so easy and the flavor is highly rewarding! Make a half-batch of this Hot Fudge Sauce. (Or make the whole batch and add as much as you'd like to the pie reserving leftovers for future desserts!)

Nutrition Facts

Serving: 1serving | Calories: 566kcal | Carbohydrates: 59.3g | Protein: 7.1g | Fat: 33.5g | Cholesterol: 138.1mg | Sodium: 229.5mg | Fiber: 0.9g | Sugar: 46.6g

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

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Only 6 ingredients to make this delicious and refreshing ice cream pie -- the perfect summer treat! via chelseasmessyapron.com #icecream #summer #dessert #easy #quick #oreo #cookie #quick #simple #desserts #fudge #hot #oreocrust

Turkey Taco Skillet

This low-carb Turkey Taco Skillet is loaded with nutritious ingredients. Robustly seasoned ground turkey with beans, corn, tomatoes, and green chiles. This taco dish is covered in melty sharp Cheddar cheese and garnished with your favorite taco toppings. Serve this meal over cauliflower rice for a low-carb and filling meal or serve it as a dip with chips!

A finished turkey taco skillet, garnished with avocado slices, cilantro, and lime, creating a warm and hearty meal.

Turkey Taco Skillet

We can’t get enough of these Turkey Tacos, so today we’re channeling those flavors in a single skillet meal, loaded with delicious ingredients. The turkey is well-seasoned and combined with tender black beans, crisp corn, fire-roasted tomatoes, green chiles, and topped with lots of melty cheese. We love adding some thinly sliced or chopped avocados, fresh lime, and chopped cilantro on top and calling it a meal! While we typically serve this meal with a bag of chips, we have some other serving suggestions for this fun Turkey Taco Skillet meal.

QUICK TIP

Not sure about ground turkey? Read all about it here. Still not convinced? Lean ground beef works great in this recipe too!

Serving Suggestions

  • Serve with chips. Add your favorite taco toppings straight to the skillet and serve it all family-style with a bag of chips. Dig in!
  • Make lettuce or taco wraps. Scoop the turkey taco filling along with your favorite taco toppings (cheese, sour cream, cilantro, onions, etc.) in some lettuce leaves or charred/warmed tortillas. 
  • Make a burrito bowl. Prepare some cilantro-lime or cauliflower rice, scoop a few spoonfuls of this Turkey Taco Skillet mixture, add your favorite taco toppings, and enjoy!
  • Prepare a large salad. Prep a bowl of chopped romaine, add a few spoonfuls of this meal, and your favorite taco toppings. Drizzle on a Cilantro Lime Vinaigrette or Creamy Cilantro Dressing. Crumble up some chips, or add seasoned tortilla strips, for some added crunch.

Sautéing onion and garlic, combining seasonings, adding them to onions and garlic, sautéing until fragrant, and adding ground meat.

Once the meat and veggies are prepared in the skillet, it’s all about picking a few of your favorite toppings. Below are some suggestions; our “must-haves” are Cheddar cheese, cilantro, green onions, lime, and avocado.

Turkey Taco Skillet toppings

  • Grated sharp Cheddar cheese
  • Chopped cherry tomatoes or pico de gallo
  • Fresh chopped cilantro
  • Thinly sliced green onions
  • Squeeze of fresh lime
  • 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)

Browning and crumbling ground turkey, adding diced tomatoes and green chiles, adding frozen corn and black beans, mixing and heating through, adding cheddar cheese, and mixing to melt cheese for the ground turkey taco skillet.

Turkey Taco Skillet tips

  • Keep the ground turkey cold and avoid over-cooking.  Store the turkey in the fridge right up until it needs to be added to the skillet. Don’t set it out or let it come to room temperature. Because of the low fat content, ground turkey isn’t too forgiving when it’s over-cooked; it will become dry, crumbly, and lose flavor. Use a food thermometer and cook it until the internal temperature reaches 165 degrees F.
  • Use freshly grated Cheddar cheese. To avoid a greasier end dish, I recommend freshly grating the cheese; pre-grated cheese has a cellulose coating that interferes with melting.
  • Opt for fire-roasted ingredients. I highly recommend using fire-roasted tomatoes and green chiles; it adds a ton of flavor to this skillet dish, with no extra effort on your end.
  • Add fresh ingredients. While you don’t necessarily need both cilantro and green onions, I would pick at least one fresh herb and some lime juice to finish this Turkey Taco Skillet. Fresh herbs and lime juice bring a vibrancy to the dish and an extra dimension of flavor.
  • Use quick prep options. For the fastest-possible prep time, use frozen diced onions, pre-minced garlic, and a packet of taco seasoning in place of the seasoning mix indicated in the recipe. Keep toppings to a minimum and enjoy this meal in 20 minutes or less with these changes.

A finished hearty meal with melting cheese and green onions garnished on top.

Overall spice of this dish

As written, I would say this is a very mild dish. This, of course, depends on the seasonings you use. I use McCormick® chili powder which is very mild; you may want to reduce amount of chili powder if using a hotter chili powder.

To add spice: add in 1/8 up to 1/4 teaspoon ground cayenne pepper and/or a diced jalapeño. 

QUICK TIP

I recommend ground turkey that is sold in a carton, rather than in a chub (the plastic tube). The chub-style ground turkey tends to be watery and less flavorful.

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Turkey Taco Skillet

5 from 4 votes
This low-carb Turkey Taco Skillet is loaded with nutritious ingredients! Robustly seasoned ground turkey with beans, corn, tomatoes, and green chiles. This taco dish is covered in melty sharp Cheddar cheese and garnished with your favorite taco toppings. Serve this meal over cauliflower rice for a low-carb and filling meal or serve it as a dip with chips.
A finished turkey taco skillet, garnished with avocado slices, cilantro, and lime, creating a warm and hearty meal.
Print Recipe

Turkey Taco Skillet

A finished turkey taco skillet, garnished with avocado slices, cilantro, and lime, creating a warm and hearty meal.
5 from 4 votes
This low-carb Turkey Taco Skillet is loaded with nutritious ingredients! Robustly seasoned ground turkey with beans, corn, tomatoes, and green chiles. This taco dish is covered in melty sharp Cheddar cheese and garnished with your favorite taco toppings. Serve this meal over cauliflower rice for a low-carb and filling meal or serve it as a dip with chips.
Course Dinner, Main Course
Cuisine American, Mexican
Keyword turkey taco skillet
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Chelsea Lords
Calories 533kcal
Cost $6.71

Ingredients

  • 1 tablespoon olive oil
  • 1 cup finely diced yellow onion (~1 small onion)
  • 2 teaspoons minced garlic (~2 cloves)
  • 1 tablespoon ground chili powder
  • 1 teaspoon EACH: ground cumin, paprika
  • 1/2 teaspoon EACH: onion powder, garlic powder, dried oregano, salt and pepper
  • 1/2 tablespoon beef bouillon powder
  • 1 pound (16 oz.) lean (93/7) ground turkey (lean ground beef also works!)
  • 1 can (14.5 oz.) fire-roasted diced tomatoes
  • 1 can (4 oz.) fire-roasted diced green chiles (mild), drained
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 and 1/2 cups freshly grated sharp shredded Cheddar cheese
  • 1/2 cup green onions
  • 3-4 tablespoons finely chopped cilantro
  • Serve: with chips (See Note 1)
  • Optional toppings: chopped avocado or guacamole, pico de gallo or chopped tomatoes, lime juice, sour cream, etc.

Instructions

  • TURKEY TACO MEAT: Dice the onion and mince the garlic. Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Once the oil is hot, add in the diced onion. Cook for 3-5 minutes or until soft and translucent. Stir in the garlic and cook for 20-30 seconds. Add in all of the seasonings: 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and 1/2 tablespoon beef bouillon powder. Cook and stir the spices until fragrant, about 30 seconds. Nothing should be burning; reduce the heat if needed.
  • TACO MEAT CONT.: Press the seasoned onion to the edges of the skillet. Add the ground turkey to the center of the pan. Crumble the meat into small pieces and cook until no longer pink (but not cooked through all the way), about 5-8 minutes. (If the ground turkey has released liquid, drain off at this time). Add in the undrained fire-roasted diced tomatoes and scrape the bottom of the pan to release any browned bits (this is where the flavor is!) Add in the diced green chiles. Let simmer for 2-3 minutes, or until most the liquid is absorbed. Add in the frozen corn and drained and rinsed black beans and gently stir to warm through.
  • GARNISH: Reduce the heat to low. Sprinkle the cheese on top and gently stir to combine and melt. Once melted and incorporated, add green onions and cilantro. Serve immediately with chips (See Note 1). Top skillet with your choice of taco toppings such as sour cream, diced avocado, additional herbs, fresh lime juice, etc.

Recipe Notes

Note 1: Not sure about serving this with chips? Here are few other serving suggestions:
  • Make lettuce or taco wraps. Scoop the turkey taco filling along with your favorite taco toppings (cheese, sour cream, cilantro, onions, etc.) in some lettuce leaves or charred/warmed tortillas. 
  • Make a burrito bowl. Prepare some cilantro-lime or cauliflower rice, scoop a few spoonfuls of this turkey taco skillet mixture, add your favorite taco toppings, and enjoy!
  • Prepare a large salad. Prep a bowl of chopped romaine, add a few spoonfuls of this meal, and your favorite taco toppings. Drizzle on a cilantro lime vinaigrette or creamy cilantro dressing. Crumble up some chips, or add seasoned tortilla strips, for some added crunch.

Nutrition Facts

Serving: 4servings | Calories: 533kcal | Carbohydrates: 34.8g | Protein: 44.9g | Fat: 24.4g | Cholesterol: 116.8mg | Sodium: 967.8mg | Fiber: 9.7g | Sugar: 7.2g

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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