Peanut Butter Brownie Bites by Chelsea Lords Miniature Peanut Butter Brownie Bites: creamy peanut butter filling in a chocolate fudge brownie, covered in a soft, chocolate ganache. While this recipe uses a packaged brownie mix, I also share in the post how to make the brownie portion from scratch. If you’re ready for another similar (and popular!) mini brownie recipe to save for next time, try these Mini Brownie Bites with Rolos®. Peanut Butter Brownie Bites If you like chocolate and peanut butter and love brownies, you will fall head over heels for Peanut Butter Brownie Bites! They start with a fudgy brownie base, then add a soft, rich, and smooth peanut butter filling, and a rich, milk chocolate ganache tops everything off. These treats are rich, but they’re small, so it doesn’t feel like an overly heavy treat. They’re the perfect dessert to serve to a crowd, to bring to an event, or to serve at a dessert/cookie exchange party. These Peanut Butter Brownie Bites transport well, store nicely, and best of all, they’re totally delicious! Let’s talk brownies Not interested in using a brownie mix? No problem! This homemade Brownie Bites recipe is the perfect replacement for the mix in this recipe. Follow the Brownie Bites recipe with this exception: Instead of adding the chocolate bar into the center of the brownie bites, leave the chocolate out, and press the 1/2 teaspoon measuring spoon into the brownie to create a little well that we’ll fill with peanut butter. As far as brownie mixes go, use your favorite brand. I have a few preferred mixes (none of the below are sponsored): Betty Crocker’s Supreme Triple Chunk®(17.8 ounces) Ghirardelli Chocolate Triple Fudge Brownie Mix® (19 ounces) Pillsbury Chocolate Fudge Brownie Mix® (18.4 ounces) If using Ghirardelli’s brownie mix, the overall yield of brownies will be higher. I typically use Betty Crocker’s mix for this recipe. Peanut Butter Brownie Bite filling The center filling on these Peanut Butter Brownie Bites consists of four ingredients: Creamy peanut butter: Stay away from natural or no-stir peanut butters for this recipe. I recommend Skippy’s® creamy peanut butter for best flavor (it’s sweeter!) and consistency. (not sponsored) Unsalted butter: The butter gives the filling a rich, smooth texture that complements the peanut butter flavor nicely, and ensures that peanut butter is not the only flavor. I recommend unsalted butter so we can perfectly control the salt in these treats. Powdered sugar: The powdered sugar provides sweetness and structure. If you’d like a thicker filling, add a bit more; for a softer and creamier filling, use less. Vanilla extract: It’s a nice flavor enhancer, but if you don’t have any vanilla on hand, these Peanut Butter Brownie Bites are fine without it. Optional: salt. If you’re using unsalted butter and the peanut butter you are using is not salted, you’ll want to add a small pinch of salt. This helps intensify flavors and balance the sweetness. QUICK TIPIf the peanut butter filling is too soft and not filling up the brownies nicely, simply put it in the fridge for 20-30 minutes. Once it’s firmed up a bit, it’s very easy to work with. Chocolate ganache The chocolate ganache only has three ingredients: milk chocolate (or use semi-sweet chocolate if you prefer less sweetness), heavy cream, and corn syrup. The corn syrup gives these peanut butter brownie bites a beautiful glossy finish but leave it out if you prefer. In this recipe I recommend making half of the ganache, dipping half the brownie bites, and then making the rest of the ganache, and dipping the rest of the brownie bites. I’ve found that dipping works best in smaller batches, so the chocolate doesn’t harden before you’re finished. I recommend high-quality chocolate chips for best flavor and melting. I personally love Ghirardelli® or Guittard® (not sponsored). Storing Peanut Butter Brownie Bites These bites are best enjoyed within a day or two of making. Refrigerate leftovers in an airtight container, and then allow time for the brownie bites to stand at room temperature (about 30 minutes or so) before eating, so the brownies aren’t too hard. QUICK TIPNumber 1 tip: Use a good nonstick miniature muffin tin. I can’t say enough good things about this muffin pan; these Peanut Butter Brownie Bites always come out beautifully! Even with a nonstick muffin tin, you’ll want to prepare the pan by generously greasing it with shortening. This is truly the best way to ensure the brownie bites come out nice and easily. More brownie recipes: Edible Brownie Batter with heat-treated flour Mint Brownies with a chocolate ganache topping Brownie Trifle with fresh berries Cosmic Brownies Little Debbie® copycat recipe Brownie Batter Ice Cream no ice cream maker needed! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Peanut Butter Brownie Bites 5 from 5 votes - Review this recipe Miniature Peanut Butter Brownie Bites: creamy peanut butter filling in a chocolate fudge brownie bite, topped with a soft chocolate ganache. SAVE TO RECIPE BOX Print Recipe Peanut Butter Brownie Bites 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Miniature Peanut Butter Brownie Bites: creamy peanut butter filling in a chocolate fudge brownie bite, topped with a soft chocolate ganache. Course Dessert, Snack, Vegetarian Cuisine American, Vegetarian Keyword peanut butter brownie bites Prep Time 20 minutes minutes Cook Time 18 minutes minutes Total Time 38 minutes minutes Servings 36 miniature brownie cups Chelsea Lords Calories 135kcal Author Chelsea Lords Cost $4.16 IngredientsSpecial equipment▢ A miniature muffin tinBrownie Base▢ 1 package (17.8 oz.) Chocolate Fudge Brownie Mix + ingredients called for on the box (I like Betty Crocker's Supreme Triple Chunk mix)Peanut Butter Filling▢ 1/2 cup creamy peanut butter▢ 4 tablespoons unsalted butter▢ 1/2 cup powdered sugar▢ 1 teaspoon vanilla extract▢ Optional: pinch of saltTopping▢ 4 tablespoons heavy whipping cream, separated▢ 2/3 cup (4 oz.) milk chocolate (or semi-sweet) chips, separated (See Note 1)▢ 2 teaspoons light corn syrup, separatedTo prepare the pan:▢ Shortening and cocoa powderUS - Metric USMetric InstructionsPREP: Preheat the oven to 350 degrees F. Rub shortening into each cavity of a miniature muffin pan. Dust with cocoa powder, shaking off and discarding any extra. This step is very important so that the brownies come out nicely. I like to use a plastic sandwich bag to keep my hands clean (place the bag on your hand like a glove, dip in shortening, coat muffin tin cavities, repeat). Muffin liners don't work well with this recipe.BROWNIES: Prepare the brownie mix according to package directions. Fill each muffin cavity 2/3 full. Bake for 17-21 minutes, being careful to not over-bake. They should look set and not wet on top. BROWNIES, CONT.: Remove from the oven and immediately gently press the back of a 1/2 teaspoon measuring spoon into the center of each brownie. Allow the brownies to cool slightly (about 5 minutes) and then gently twist each brownie and pull out. Allow to completely cool on a wire rack.PEANUT BUTTER FILLING: While the brownies cool, beat the peanut butter and butter together until creamy. Add in the powdered sugar and vanilla extract. (Add a pinch of salt if your peanut butter is unsalted.) Set in the fridge to firm up while the brownies finish cooling.PEANUT BUTTER FILLING, CONT.: Fill the completely cooled brownie cups evenly with the peanut butter filling. Use a knife to smooth the top so it is even.CHOCOLATE GANACHE: I like to separate the ganache into two parts so the chocolate isn't hardening while dipping. Add 2 tablespoons heavy whipping cream, 1/3 cup milk chocolate chips, and 1 teaspoon light corn syrup to a microwave-safe bowl. Microwave in bursts of 15 seconds, stirring in between each burst for 15 seconds, until melted and smooth. Dip the tops of the brownies into the ganache and shake off the extra. Once you've used all that chocolate ganache, repeat with the remaining 2 tablespoons heavy cream, 1/3 cup milk chocolate chips, and last teaspoon corn syrup. Dip until all brownie bites have been topped with chocolate ganache.STORAGE: Allow to stand at room temperature to completely set up. These bites are best enjoyed within 1 or 2 days of making. Refrigerate leftovers in an airtight container, and allow time for the brownie bites to stand at room temperature (about 30 minutes or so) before eating so the brownies aren't too hard. Video Recipe NotesNote 1: Chocolate chips: We love milk chocolate, but if you prefer less sweetness, use semi-sweet chocolate chips instead. I recommend a good, high-quality chocolate chip for best flavor and best melt. Nutrition information does not include the ingredients required on the brownie mix box. Often that is oil, water and egg. Nutrition FactsServing: 1miniature brownie cup | Calories: 135kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 56mg | Potassium: 33mg | Fiber: 0.2g | Sugar: 14g | Vitamin A: 66IU | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 0.5mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Granola Bars by Chelsea Lords These Granola Bars are naturally sweetened, easily customizable, require no baking, and are loaded with flavor! For an extra delicious snack, add a layer of chocolate on top! Not the granola bars you’re looking for? Try these “Chewy” Copycat Granola Bars or Chocolate Granola Bars. Granola Bars Granola bars, muesli, granola, energy bites — I love them all! Truthfully, I’d rather eat these granola bars than a candy bar. Not only do they have plenty of (natural) sweetness and flavor, they’re also chewy, chocolate-y, and I always feel great eating them. These bars are sweet, without refined sugar (depending on the chocolate used). They’re naturally sweetened with dates and pure maple syrup. (If you’ve never baked with dates, you’re in for a treat–literally!) Dates are the fruit of the date palm tree and they work wonders in naturally sweetening baked goods, smoothies, sauces, desserts, or these very granola bars. 🙂 You can read more about the health benefits of dates here, but for today I’ll be sharing how to use dates to make these Granola Bars. QUICK TIP Dates grow on a specific type of palm tree. Medjool dates are very large (good for stuffing) and contain about 66 calories each. Deglet Noor dates are not as sticky and are smaller. They’re less sweet and contain about 20 calories (due to both size and sweetness). Dates First off, here’s where to find dates in the grocery store. I typically use Sunsweet® or Natural Delights® dates and personally like Deglet Noor dates best, with Medjool dates as a close second — both work great in this recipe. Make sure the dates you’re using are pitted. An un-pitted date will wreak havoc on the blender blades. Trust me on this one! How to pit a date: Using a small serrated or paring knife, slice lengthwise down into the date. Pull open the date and you’ll see a long hard pit; remove it and discard. If the dates are soft, you can easily pull them apart with your hands and remove the pit. The dates should be soft enough that you can easily squish them or pull them apart to remove the pit by hand. If they aren’t this soft, you’ll want to soak before using in this recipe. How to soak dates: Soak them in warm water until they are soft enough to remove the pit by hand (anywhere from 30 minutes to 2 hours). Make sure to drain well and remove any excess water before using in Granola Bars. Blend the dates to a thick paste. The date “paste” is primarily what will bind and sweeten the bars. To blend dates down to a paste, it’s important to have a high-powered blender or food processor. Pulse or blend until a thick, smooth paste forms. This may take some patience and breaks to scrape edges and stir before blending again. (I use a miniature twister jar with a Blendtec® blender and it usually takes about 1-2 minutes to blend soft dates into a paste.) Granola Bar variations Swap the nuts: We love chopped pistachios in these bars, but any nut will work, including almonds, walnuts, pecans, and hazelnuts. Make sure to coarsely chop the nuts and use 3/4 cup (98g) in this recipe. If you’d like to leave out the nuts, replace them with equal amounts of coarsely chopped dried fruit (like dried tart cherries, dried cranberries, dried apricots, raisins, etc.). Use a different nut butter: Swap out the peanut butter for almond butter, cashew butter, or another nut butter. Depending on the nut butter used, you may need slightly more of it (almond butter tends to be slightly drier than peanut butter). You’ll know you need more if the mixture is crumbling and not coming together nicely. Add additional nut butter slowly; use 1-2 tablespoons at a time. Swap the sweetener: Switch maple syrup for agave nectar or honey. I would not recommend leaving out the dates or substituting anything else for them. Leave off the chocolate topping: Don’t love dark chocolate? Leave it off! The dark chocolate could also be swapped for milk chocolate or semi-sweet chocolate; the bars will simply be sweeter (with refined sugars). Alternatively, only melt 1/4 cup chocolate and drizzle it on top of these bars (like in this No-Bake Granola Bars recipe). QUICK TIPFor extra flavor (without extra effort) use roasted and salted nuts in these Granola Bars. If you only have raw nuts, you can quickly toast them in the oven. (Toast the oats while you’re at it!) Add the oats and nuts to a lined sheet pan and bake for 8-10 minutes at 350 degrees F, stirring once halfway through. The nuts and oats should smell fragrant, but not burned. Granola Bar tips Use an electric hand mixer or a stand mixer to thoroughly mix ingredients. This Granola Bar mixture can be thick and sticky. An electric hand mixer can be very helpful in ensuring the date paste incorporates thoroughly. Press the bars firmly into the pan. Once all the ingredients are thoroughly mixed, that mixture needs to be compressed into the pan. The better compressed the bars, the less likely they are to fall apart later on. Add some salt. If you use salted nuts or plan on adding sea salt flakes to top the bars, don’t worry about adding salt to the base of this recipe. If you don’t use salted nuts or add salt flakes, I’d recommend adding a scant 1/4 teaspoon fine sea salt to the base of these bars. Cut the bars with a large, sharp knife. These bars are more prone to falling apart if a dull knife is being shimmied into the bars. QUICK TIP For gluten-free Granola Bars: The ingredients in these bars are naturally gluten free, but make sure to check all your ingredient labels to verify they weren’t processed in a facility with gluten. More healthy snacks Granola reader favorite No-bake Energy Bites Parfait with yogurt and berries Healthy No Bake Cookies No Bake Healthy Breakfast Cookies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Granola Bars 5 from 8 votes - Review this recipe These Granola Bars are naturally sweetened, easily customizable, require no baking, and are loaded with flavor! For an extra delicious snack, add a layer of chocolate on top! SAVE TO RECIPE BOX Print Recipe Granola Bars 5 from 8 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These Granola Bars are naturally sweetened, easily customizable, require no baking, and are loaded with flavor! For an extra delicious snack, add a layer of chocolate on top! Course Breakfast, Snack, Vegetarian Cuisine American Keyword granola bars Prep Time 25 minutes minutes Total Time 25 minutes minutes Servings 12 bars Chelsea Lords Calories 325kcal Author Chelsea Lords Cost $5.13 Ingredients▢ 1 cup packed pitted dates (See Note 1)▢ 1/3 cup creamy peanut butter▢ 1/3 cup pure maple syrup▢ 1 teaspoon vanilla extract▢ 1/2 cup quick one-minute oats▢ 1 cup old-fashioned oats▢ 3/4 cup roasted and salted pistachios, coarsely chopped (See Note 2)▢ 1/2 cup miniature chocolate chips (See Note 3)Granola Bar Topping (Optional)▢ 1 cup dark or milk chocolate chips▢ 2 teaspoons coconut oilUS - Metric USMetric InstructionsPREP: Line an 8x8-inch pan with parchment paper or foil, adding an overhang for easy removal. Don't spray with cooking spray as it makes these bars greasy. Set aside.DATES: (See Note 1.) In a small blender jar or a food processor (I use the small Twister jar and Blendtec blender.), pulse the pitted dates to create a very thick and sticky paste. This takes some patience; stir with a spoon and re-blend as needed.ADD NUT BUTTER: Scoop out every last bit of the date paste and add to a large bowl. Add in the peanut butter, maple syrup, and vanilla extract. Use an electric hand mixer to beat until combined.REMAINING INGREDIENTS: Stir in the quick oats, old-fashioned oats, miniature chocolate chips, and coarsely chopped pistachios. (If the pistachios and peanut butter you are using aren't salted, add a scant 1/4 teaspoon salt here, too.) Mix until thoroughly combined. If needed, knead the mixture with your hands to get a well-combined and incorporated mixture.FORM INTO BARS: Transfer the mixture into the prepared 8x8-inch baking pan and very firmly press the mixture into an even layer. Use the bottom of a flat 1 cup measuring cup to help firmly press. Set aside.OPTIONAL CHOCOLATE TOPPING: In a large, microwave-safe bowl, combine the chocolate chips and coconut oil (measured when the oil is in a hardened state). Microwave in bursts of 15 seconds, stirring in between each burst for 15 seconds, until melted and smooth. Pour melted chocolate evenly over the bars, and tip the pan around to create an even layer of chocolate on top. Cover and refrigerate until the chocolate is completely set.CUT INTO BARS: Using the parchment paper overhang, remove the bars from the pan and cut into equal-sized bars. Store leftover bars in the fridge, covered, for up to 1 week. Recipe NotesNote 1: Dates: Here's where to find dates in the grocery store. I typically use Sunsweet® or Natural Delights® dates. I like Deglet Noor best, but also like Medjool -- both work great in these granola bars. Make sure the dates you're using are pitted. The dates should be soft enough that you can easily squish them, or pull them apart to remove the pit by hand. If they aren't this soft, you'll want to soak before using in this recipe. How to soak dates: soak them in warm water until they are soft enough to remove the pit by hand (from 30 minutes to 2 hours). Make sure to drain well and remove any excess water before using in Granola Bars. Note 2: Nuts: For extra flavor (without extra effort), use roasted and salted nuts in these Granola Bars. If you only have raw nuts, you can quickly toast them in the oven (toast the oats while you're at it!). Add the nuts (and oats) to a lined sheet pan and bake for 8-10 minutes at 350 degrees F, stirring once. The nuts and oats should smell fragrant, but not burned. If you aren't using salted nuts, add a scant 1/4 teaspoon fine sea salt to these bars. Note 3: Sugars: If you'd like to keep these bars completely free of refined sugar, make sure to use sugar-free chocolate chips. Alternatively, swap out the chips for a different ingredient (use the same quantity and chop finely). Nutrition FactsServing: 12bars | Calories: 325kcal | Carbohydrates: 44g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 38mg | Potassium: 313mg | Fiber: 3g | Sugar: 31g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 54mg | 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.
Peach Lemonade by Chelsea Lords This Peach Lemonade is so delicious and refreshing! This easy-to-make drink requires only four ingredients: water, ripe peaches, fresh squeezed lemon juice, and sugar! Peach Lemonade This sweet-tart peach lemonade is our top pick for cooling off in the summer. It’s super refreshing and a really fun change from regular lemonade. We’ve tried and tweaked it to make sure it’s just right. If you like mixing things up, like with our Sparkling Blueberry Lemonade or Sparkling Raspberry Lemonade, you’ll definitely enjoy this one. It’s a great way to beat the heat and enjoy something delicious. Ingredients Water: Forms the base of the lemonade, diluting the other ingredients to create the right consistency and flavor. Peaches: Provide the primary flavor and natural sweetness to the lemonade. Sugar: Adds additional sweetness. The amount can be adjusted to suit your taste and the sweetness of the peaches. Lemon Juice: Contributes tartness and acidity, balancing the sweetness of the sugar and peaches. It also adds a fresh, citrus flavor. For Serving: Ice, Lemon Slices or Additional Peach Slices, Fresh Mint: Ice is used to cool the drink. Lemon and peach slices are for enhancing flavor and visual appeal. Fresh mint is used as a refreshing garnish. How To Make Peach Lemonade Chop Peaches: Coarsely chop two or three ripe peaches to yield 2 cups. Simmer: Combine water, chopped peaches, and sugar in a pan. Stir until sugar dissolves and peaches soften. After boiling, cover and simmer until peaches are tender. Blend: After cooling a bit, blend the mixture until smooth. Strain: Pass the blended mixture through a sieve, discarding or saving the solids. (Those solids can be added to a breakfast smoothie like this Mango Smoothie.) Add Lemon Juice: Stir in freshly squeezed lemon juice, then chill. Serve: Serve the chilled lemonade over ice with thin peach slices. Enjoy your Peach Lemonade! More Refreshing Drinks Virgin Mojito Recipe Blueberry Lemonade Punch Recipe Cherry Smoothie Sherbet Punch FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Peach Lemonade 5 from 3 votes - Review this recipe This Peach Lemonade is so delicious and refreshing! This easy-to-make drink requires only four ingredients: water, ripe peaches, fresh-squeezed lemon juice, and sugar! SAVE TO RECIPE BOX Print Recipe Peach Lemonade 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Peach Lemonade is so delicious and refreshing! This easy-to-make drink requires only four ingredients: water, ripe peaches, fresh-squeezed lemon juice, and sugar! Course Drinks, Vegetarian Cuisine American Keyword peach lemonade Prep Time 15 minutes minutes Cook Time 20 minutes minutes Chilling Time 20 minutes minutes Total Time 55 minutes minutes Servings 6 -8 glasses Chelsea Lords Calories 157kcal Author Chelsea Lords Ingredients▢ 4 cups water▢ 2 cups coarsely chopped (and peeled) peaches▢ 3/4 up to 1 cup white, granulated sugar (See Note 1)▢ 3/4 cup lemon juice (from freshly squeezed lemons)▢ For serving: lots of ice, lemon slices or additional peach slices, fresh mintUS - Metric USMetric InstructionsIn a small saucepan, bring 4 cups water, 2 cups coarsely chopped peaches and sugar to a boil. Reduce heat; cover and simmer for 2-4 minutes or until peaches are tender. Remove from the heat and allow to cool for 5-10 minutes. Carefully transfer mixture to a blender. Blend until smooth and then press the mixture through a fine mesh sieve into a large bowl or pitcher (discard any solids or save the solids to add to a smoothie). Pour in the freshly squeezed lemon juice. Cover tightly and chill for 2-3 hours or until thoroughly cold.To serve, fill glasses with ice and pour the Peach Lemonade over. Add fresh lemon slices or additional peach slices to glasses. If desired, garnish with mint. Video Recipe NotesNote 1: Sugar: Add sugar, depending on how sweet the peaches are. We typically add 1 cup sugar, but decrease it to 3/4 cup if the peaches are very sweet. Nutrition FactsServing: 1serving | Calories: 157kcal | Carbohydrates: 40g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.04g | Sodium: 15mg | Potassium: 95mg | Fiber: 1g | Sugar: 38g | Vitamin A: 169IU | Vitamin C: 14mg | Calcium: 9mg | Iron: 0.2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Apple Pie Bars by Chelsea Lords Enjoy our Gooey Apple Pie Bars – they’re soft, full of yummy caramel, and perfect for fall! We love baking with apples; add our popular Applesauce Cake or Apple Turnovers to your list for future baking projects. The Best Apple Pie Bars Apple Pie meets Carmelitas in these incredible Apple Pie Bars, and I’m all for it. These bars are the perfect apple treat; they’re gooey, chewy, and have just the right amount of apple. They’re unlike any treat I’ve ever had, and I can’t get enough of them! These bars don’t have a distinct caramel layer; instead, the caramel bakes into the apples, creating an ultra-gooey center. The apples bake up super soft, resulting in an overall chewy, gooey bar. If you love salted caramel, add a sprinkle of sea salt flakes and prepare for a new dessert obsession. Ingredients In This Recipe CRUST + TOPPING: Unsalted Butter: Adds richness and helps bind the crust and topping, also used in the caramel sauce for texture. Brown Sugar: Provides sweetness and a molasses flavor in these Apple Pie Bars. Flour: Forms the structure of the crust and topping and thickens the apple mixture. Old-Fashioned Oats: Adds chewiness and a nutty flavor. Cinnamon, Salt, and Baking Soda Blend: Enhances flavors, aids in browning and rising, and adds warmth and spice. Vanilla Extract: Enhances flavors in the crust, topping, and caramel. FILLING: Peeled and Diced Apples: The main component of the filling. Lemon Juice: Prevents browning of apples and adds brightness. Apple Pie Spice: Complements the apple flavor. Caramels: Creates a gooey, sweet layer in the Apple Pie Bars filling. Heavy Cream: Smooths and enriches the caramel sauce. How To Make Apple Pie Bars Prep: Preheat oven, line a pan with parchment, and melt butter. Mix Crumble: Combine cooled butter, brown sugar, flour, oats, cinnamon-salt-baking soda blend, and vanilla. Split in half. Layer Crust: Press half the crumble mix into the pan. Prepare Apples: Toss diced apples with lemon juice, apple pie spice, and flour. Spread over crust. Caramel Sauce: Melt caramels with cream, stir in vanilla, and pour over apples. Top Layer: Sprinkle remaining crumble on top. Bake: Bake until edges brown. Cool for an hour. QUICK TIPDon’t forget to line the pan with parchment paper; it makes a world of difference for removing Apple Pie Bars (and later on for clean-up)! Leave an overhang of parchment paper so you can pull the bars from the tray onto a counter to cut. STORAGE Can Apple Pie Bars Be Frozen? Store in an airtight container at room temperature for up to 2 days. Refrigerate for longer freshness, up to a week. For freezing, wrap tightly in plastic wrap and then foil; Apple Pie Bars can last up to 3 months. Thaw before serving. More Apple Desserts Apple Cobbler Caramel Apple Cheesecake Caramel Apple Bar Healthy Apple Cake Apple Fritter Bread with a glaze FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Apple Pie Bars 5 from 4 votes - Review this recipe Enjoy our Gooey Apple Pie Bars - they're soft, full of yummy caramel, and perfect for fall! SAVE TO RECIPE BOX Print Recipe Apple Pie Bars 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Enjoy our Gooey Apple Pie Bars - they're soft, full of yummy caramel, and perfect for fall! Course Dessert, Snack, Vegetarian Cuisine American Keyword apple pie bars Prep Time 40 minutes minutes Cook Time 28 minutes minutes Total Time 1 hour hour 8 minutes minutes Servings 16 bars Chelsea Lords Calories 593kcal Author Chelsea Lords Cost $5.12 IngredientsCrust + Topping:▢ 1.5 cups (24 tbsp; 340g) unsalted butter▢ 1.5 cups (216g) light (or dark) brown sugar, lightly packed▢ 2 cups (264g) white, all-purpose flour▢ 2 cups (199g) old-fashioned oats▢ 1 teaspoon fine sea salt▢ 1 teaspoon baking soda▢ 1 teaspoon ground cinnamon▢ 1.5 teaspoons vanilla extractFilling▢ 3.5 cups (406g) peeled and diced apples (I use a mix of Honeycrisp and Granny Smith)▢ 1 teaspoon lemon juice▢ 1/2 teaspoon apple pie spice (or extra cinnamon)▢ 2 tablespoons white, all-purpose flour▢ 13.5 ounces regular caramels unwrapped (3 bags, 4.51 oz each) (See Note 1)▢ 2 tablespoons heavy cream▢ 1/2 teaspoon vanilla extract▢ Optional: sea salt for sprinkling InstructionsPREP: Preheat the oven to 350 degrees. Line a 9x13-inch pan with parchment paper and set aside. Melt the 1 and 1/2 cups butter in the microwave and the set aside to cool back to room temperature.CRUMBLE: In a large bowl, mix the melted and cooled butter (if the butter is still warm/hot it will make this crumble mixture greasy and prone to burning), brown sugar, flour, oats, baking soda, 1 and 1/2 teaspoons vanilla extract, and salt. Divide the mixture in half and press 1 half of it into the prepared 9x13-inch pan.APPLES: Peel and core the apples, and then chop into small (~1/4th inch) pieces. Place the small pieces in a bowl and toss them with the lemon juice. Coat them in the flour and apple pie spice and sprinkle coated apples over top of the (unbaked) bottom crust. CARAMELS: Place the unwrapped the caramels and the heavy cream in a medium-sized pot over medium-low heat. Heat and stir until completely smooth and then set aside to slightly cool and thicken. Do not heat above medium low; be patient while melting or the caramels will get hard. Once smooth and removed from the heat, stir in the 1/2 teaspoon vanilla extract and set aside. When slightly cooled, drizzle and gently spread caramel evenly on top of the apple layer.TOP LAYER: Crumble and sprinkle the remaining crumble mixture on top of the caramel.BAKE: Bake the bars in a 350 degree pre-heated oven for 25-30 minutes or until lightly browned around the edges and the top doesn't look wet or gooey. Remove from the oven and let stand at room temperature for at least an hour to set up. The bars are crumbly and hot straight out of the oven and they harden a bit with a gooey soft center after a few hours (Overall these bars are quite gooey/chewy).STORAGE: Store bars in an airtight container at room temperature. These bars are best used by end of the second day. After that they begin to lose texture and flavor and become mushy. These bars don't freeze/thaw well. Video Recipe NotesNote 1: Caramels: I recommend Werther’s soft(not original) caramels. They generally come in 4.51-ounce bags, so you’ll need three bags for this recipe. Here’s a visual of the bag. Do not use caramel bits; they don't work well in this recipe. Nutrition FactsServing: 1bar | Calories: 593kcal | Carbohydrates: 91g | Protein: 9g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 284mg | Potassium: 285mg | Fiber: 5g | Sugar: 43g | Vitamin A: 620IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 3mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Chicken Alfredo by Chelsea Lords Chicken Alfredo combines tender bowtie noodles, succulent seasoned chicken, and the most amazing (lightened-up!) Alfredo sauce. We swap a few ingredients to bring you all the Alfredo flavors you know and love, with a fraction of the calories! Chicken Alfredo There are few dishes more comforting to me than a big plate of Chicken Alfredo. And when the comfort food cravings hit, this is the dish I prepare. Since comfort food cravings hit frequently, it’s great to have a lightened-up Chicken Alfredo recipe, which is what I’m sharing today. We swap a few ingredients in the sauce to lighten it up a bit without sacrificing flavors. While a typical Alfredo sauce can have loads more butter, cream cheese, and heavy cream, we replace all of those ingredients for lighter alternatives. Trust me, you won’t miss them! QUICK TIP How did Chicken Alfredo get its name? The dish is named after an Italian chef named Alfredo Di Lelio, who featured the dish at his restaurant in Rome in the early 1900s. He prepared the dish tableside with dramatic flair and it became quite popular. Alfredo really took off, so the legend goes, when silent-film stars Mary Pickford and Douglas Fairbanks enjoyed it while on their honeymoon in Rome, around 1927. They turned it into their family signature dish and served it often at parties. And admit it: Alfredo sauce sounds a lot better than calling it Al’s famous chicken! Lightened Alfredo sauce ingredients Olive oil and butter: Just a little of each gets the sauce started and sautés the garlic. If you’d really prefer to shy away from the butter, add 1 additional tablespoon olive oil. Minced garlic: Freshly minced garlic lends maximum flavor, but jarred garlic works in a pinch. Flour: This ingredient thickens up the sauce. Chicken broth: Instead of using heavy cream, we substitute milk and chicken broth; this cuts tons of calories and infuses the sauce with additional flavor that complements the sautéed chicken nicely. Low-fat milk: The lowest-fat milk I found to work in this sauce is 1% milk; 2% or whole milk will also work. I don’t recommend skim milk or milk alternatives like soy, almond, or oat milk. These milks don’t thicken well and change the overall flavor substantially. Seasonings: Italian seasoning, chicken bouillon, salt, pepper, and a dash of red pepper flakes give depth to the sauce. Feel free to increase any of these seasonings to personal preference, making sure to add the salt slowly so you don’t end up with an overly salted Chicken Alfredo. (Remember: the chicken, pasta water, and chicken broth are all salted.) Neufchâtel cheese: Neufchâtel is sometimes labeled “1/3 less fat than cream cheese.” Cream cheese and Neufchâtel cheese are extremely similar, but the Neufchâtel keeps this sauce on the lighter side. Freshly grated Parmesan cheese: Good Parmesan makes a big difference to overall flavor. Avoid canned Parm and go for the blocks of cheese to freshly grate. We love Parmigiano Reggiano best in this Alfredo. If you’re a cheese lover, I highly recommend this cheese. (While a bit spendy, a little goes a long way, it lasts a good amount of time, and it is so good!) When grating the cheese for this dish, use the small holes of your cheese grater. Chicken Alfredo tips and variations Tailor the sauce to your preference. If the sauce tastes too heavy, cut it with some fresh herbs (such as Italian parsley or thyme) or a drizzle of fresh lemon juice. For some heat, I recommend adding in some extra red pepper flakes. For additional flavor, I try a sprinkle of a this garlic herb seasoning blend. Cut the chicken into bite-sized pieces. This helps to ensure quick and even cooking. Season the chicken. Salt and pepper add a lot, but I like to include a seasoning blend as well. My favorite with Chicken Alfredo is this garlic herb seasoning blend, as well as a sprinkle of paprika. Any Mrs. Dash® chicken seasoning blend will also work great, and if you don’t have a seasoning blend, use some Italian seasoning. Add some veggies. If you want to add in some veggies, I’d recommend some roasted broccoli or roasted asparagus on the side (or mixed into the dish). A few handfuls of baby spinach could also be stirred into the Chicken Alfredo. Add some crunch. Toast some panko breadcrumbs in a skillet with butter (or olive oil) and garnish individual plates with a handful of the toasted breadcrumbs. These Chicken Parm Stuffed Shells describe how to make this crunchy topping in more detail. Swap the pasta. Really, whatever pasta you have on hand will work. Penne, linguine, fettuccini, and spaghetti are all great choices. Fettuccini Alfredo is legendary! QUICK TIPDon’t forget to season the water with plenty of salt before adding in the pasta; otherwise, this entire dish will taste under-seasoned. As a general rule of thumb, I add 1 teaspoon salt per 4 cups of water. More easy dinner recipes One Pan Italian Sausage and Veggies reader favorite recipe! One Skillet Lemon Chicken and Potatoes Creamy Orzo with chicken and veggies One Pot Sausage, Cabbage, and Potatoes One Pan Jambalaya with sheet pan rice FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Alfredo 5 from 5 votes - Review this recipe Chicken Alfredo combines tender bowtie noodles, succulent seasoned chicken, and the most amazing (lightened-up!) Alfredo sauce. We swap a few ingredients to bring you all the Alfredo flavors you know and love, but with a fraction of the calories! SAVE TO RECIPE BOX Print Recipe Chicken Alfredo 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Chicken Alfredo combines tender bowtie noodles, succulent seasoned chicken, and the most amazing (lightened-up!) Alfredo sauce. We swap a few ingredients to bring you all the Alfredo flavors you know and love, but with a fraction of the calories! Course Dinner, Main Course Cuisine Italian Keyword chicken alfredo Prep Time 20 minutes minutes Cook Time 20 minutes minutes Total Time 40 minutes minutes Servings 4 servings Chelsea Lords Calories 661kcal Author Chelsea Lords Cost $7.56 Ingredients▢ 3/4 pound boneless skinless chicken breasts, cut into bite sized pieces▢ Salt, pepper, and chicken seasoning blend (See Note 1)▢ 1 and 1/2 tablespoons olive oil▢ 1 tablespoon unsalted butter▢ heaping 1/2 tablespoon (2 cloves) minced garlic▢ 1/4 cup white flour▢ 1 cup chicken broth▢ 1 cup 1% milk (2% or whole will work, but not skim)▢ 1 teaspoon Italian seasoning▢ 1/4 teaspoon EACH chicken bouillon powder, pepper, fine sea salt▢ 4 cups bowtie pasta (measured when uncooked)▢ 2 ounces reduced-fat cream cheese (or full fat)▢ 3/4 cup freshly grated Parmesan cheese▢ Optional: fresh parsley, fresh lemon, red pepper flakesUS - Metric USMetric InstructionsPREP CHICKEN: Dry chicken breasts with paper towel. Remove any fat from the chicken and cut into bite-sized (1-inch) pieces. Sprinkle all sides of the chicken pieces with salt, pepper, and a chicken seasoning blend.COOK CHICKEN: Heat 1 tablespoon olive oil in a large (12-inch) non-stick skillet over medium heat; add in the chicken pieces. Brown the chicken until cooked through (6-10 minutes; chicken juices should run clear or read 165 degrees F on a thermometer). Once cooked through, transfer chicken to a plate and tent with foil. No need to wipe out the skillet; there will be bits of flavor left by the chicken! Proceed with preparing the Alfredo sauce in the same pan.PASTA: While the chicken is cooking, bring a large pot of water to boil. Once water is boiling, generously salt the water (I add 1 teaspoon salt to every 4 cups of water). Add in the bowtie pasta and cook according to package directions for al dente. Drain and set aside.ALFREDO: In the skillet used to cook the chicken, heat 1 and 1/2 tablespoons olive oil and 1 tablespoon butter. Add in the garlic and sautee until fragrant. Stir in the flour and briskly whisk until a thick paste forms. Cook for about 1 minute over medium heat. Slowly and gradually pour in the chicken broth, while vigorously whisking. Whisk until completely smooth.SAUCE CONT.: Slowly add in milk, whisking constantly. Whisk until mixture is slightly thickened. Add seasonings: the Italian seasoning, chicken bouillon, salt, and pepper. (Adjust salt to personal preference; chicken will be salted, chicken broth is salted, and pasta water is salted, so don't over-do it!) Add in the softened cream cheese and freshly grated Parmesan cheese. Reduce the heat to medium low. Stir until cream cheese is smooth and Parmesan is melted. Taste and adjust sauce to taste preference, adding in any additional seasonings if desired. If the sauce tastes too heavy, add a squeeze of lemon juice.FINISHING: Return the chicken to the pan and stir. Garnish with fresh parsley if desired and a sprinkle of red pepper flakes for a little touch of heat. Enjoy immediately. Recipe NotesNote 1: Seasoning blend: I like McCormick's® garlic and herb chicken grilling seasoning blend; any chicken seasoning blend will work here. I also like to add a sprinkle of paprika to the chicken. Nutrition FactsServing: 1serving | Calories: 661kcal | Carbohydrates: 79.5g | Protein: 41.2g | Fat: 18.8g | Cholesterol: 92.4mg | Sodium: 608.9mg | Fiber: 3.3g | Sugar: 6.9g 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.
Chipotle Chicken Tacos by Chelsea Lords Indulge in Chipotle Chicken Tacos, where the slow cooker does all the work, turning chicken into a tender, succulent masterpiece, beautifully glazed in a savory honey-chipotle sauce. Chipotle Chicken Tacos My renowned chipotle sauce has already graced Pork Taquitos and these Pulled Pork Sandwiches, so it seemed fitting to pair it with chicken. Having experimented with taquitos and sandwiches, it’s time to showcase this succulent, saucy chicken in tacos. Imagine charred tortillas filled with sweet-and-spicy shredded chicken, savory black beans, tangy pickled red onions, and creamy avocado. These tacos are the epitome of perfection! What’s more, creating Chipotle Chicken Tacos is a breeze. The slow cooker ensures the chicken is tender and fully cooked, while the sauce requires nothing more than blending a few ingredients. As for the toppings, you can go as elaborate or as simple as you prefer. Ingredients In Chipotle Chicken Tacos Chicken Ingredients: Chicken Broth: Adds moisture and flavor to the chicken as it cooks in the slow cooker. Chicken Thighs: The main protein of the dish, known for its tenderness and flavor. Seasonings (Brown Sugar, Chili Powder, Sweet Paprika, Ground Cumin, Garlic Powder, Salt, and Pepper): A blend that provides sweetness from brown sugar, smokiness from chili powder and paprika, earthiness from cumin, subtle garlic flavor, and overall seasoning to enhance taste. Sweet Chipotle Sauce Ingredients: Ketchup: Acts as the base of the sauce, giving it a tangy and sweet flavor. Sweeteners (Brown Sugar & Honey): Balance the spiciness of the chipotle with their sweetness. Chipotle Chilies in Adobo Sauce: Provides the distinctive smoky heat. Apple Cider Vinegar: Adds acidity to balance the sweetness. Worcestershire Sauce: Brings a complex, savory flavor. Minced Garlic: Adds a pungent, aromatic flavor. QUICK TIP Adjust the sauce to your liking, focusing on the chipotles for balance to prevent it from being too sweet. Add them gradually and taste frequently to avoid making the sauce too spicy. Keep in mind that the tortilla, chicken, and other taco toppings will also help mellow the sauce’s heat. How To Make Chipotle Chicken Tacos Prepare Chicken: Mix spices and rub on chicken thighs. Place in a slow cooker with chicken broth and cook on low for 4-6 hours. Shred Chicken: Once cooked, shred the chicken. Make Sauce: Blend ketchup, brown sugar, honey, chipotle chilies, vinegar, Worcestershire sauce, and garlic. Toss with shredded chicken. Char Tortillas: Lightly char tortillas over a flame or in a pan. Assemble Tacos: Fill tortillas with chicken, top with black beans, avocado, pickled onions, and cheese. Serve hot. Toppings There are so many options for topping Chipotle Chicken Tacos! Below are our favorites: Fresh cilantro and fresh lime: The fresh herbs and acid from the lime cut through the sweetness of the sauce and add a nice depth of flavor. Pickled red onions: Making pickled red onions can be a process, so I’ve shared my “cheater” quick version which takes less than 5 minutes and four ingredients (pantry staples) to make. Thinly sliced avocado: I recommend some type of avocado in most of my taco recipes, because they add a great creamy element. Black beans: This is the ingredient I think really balances the tacos. The savory beans complement the sweet and tangy sauce. They also add a nice textural element. Cotija cheese: If you’re someone that loves cheese on your tacos, a sprinkle of cotija or queso cotija adds a nice touch. Both are fairly salty, so add slowly and avoid adding too much additional salt to top the tacos. More Delicious Taco Recipes Shrimp Tacos Taco Pasta Salad Black Bean Tacos Taco Lettuce Wraps BBQ Chicken Tacos FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chipotle Chicken Tacos 5 from 6 votes - Review this recipe Indulge in Chipotle Chicken Tacos, where the slow cooker does all the work, turning chicken into a tender, succulent masterpiece, beautifully glazed in a savory honey-chipotle sauce. SAVE TO RECIPE BOX Print Recipe Chipotle Chicken Tacos 5 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Indulge in Chipotle Chicken Tacos, where the slow cooker does all the work, turning chicken into a tender, succulent masterpiece, beautifully glazed in a savory honey-chipotle sauce. Course Dinner, Main Course Cuisine American, Mexican Keyword Chipotle Chicken Tacos Prep Time 25 minutes minutes Cook Time 4 hours hours Total Time 4 hours hours 25 minutes minutes Servings 6 servings Chelsea Lords Calories 623kcal Author Chelsea Lords Cost $7.10 IngredientsChicken▢ 2 cups chicken broth▢ 3 pounds boneless, skinless chicken thighs, fatty parts removed▢ 2 tablespoons packed brown sugar▢ 1/2 tablespoon EACH: chili powder and sweet paprika▢ 1 teaspoon ground cumin▢ 1/2 teaspoon garlic powder▢ Salt and pepperSweet Chipotle Sauce▢ 1 cup (263g) ketchup We like Heinz▢ 1/2 cup (95g) light brown sugar, lightly packed▢ 2/3 cup + 1 tablespoon (232g) honey▢ 2 tablespoons sauce surrounding chipotle chilies in adobo + 1 tablespoon of a chipotle chili pepper (cut down if needed)▢ 1 and 1/2 tablespoons apple cider vinegar▢ 2 teaspoons Worcestershire sauce▢ 1 teaspoon minced garlicToppings▢ 12-14 (depending on size and how loaded the tacos are) Thin corn tortillas (I like Mission) or flour tortillas (I like TortillaLand)▢ 1 can (15 ounces) black beans, drained and rinsed▢ Quick "pickled" red onions (See Note 1)▢ 1-2 ripe avocados, thinly sliced▢ Cotija or queso cotija cheese▢ Optional: additional fresh lime and fresh cilantro InstructionsPREP: Spray a large (6 quart) slow cooker with cooking spray. Pour the chicken broth in the bottom of the slow cooker. Trim off fatty parts of chicken thighs (some fat is fine; most will render off, I just slice off the big pieces on the sides). Combine the brown sugar, chili powder, paprika, cumin, and garlic powder in a small bowl. Add salt and pepper to personal preference; I add 1/2 tablespoon fine sea salt and 1/2 teaspoon pepper. Stir and then rub evenly over the chicken.COOK CHICKEN: Place the chicken and chicken broth in the slow cooker in an even layer. No need to stir. Cover and cook on low for 4-6 hours; it takes about 4 and 1/2 to 5 hours in my cooker.SHRED CHICKEN: Once the meat is completely cooked, remove the chicken to a large bowl. Shred with two forks.SAUCE: When the chicken is almost finished cooking, prepare the sauce. Combine all of the ingredients in a blender or food processor. Season to taste with salt and pepper. (I add 1/4 teaspoon of each.) Blend or process until completely smooth. Taste and adjust ingredients to preference. You may want more chipotle for a hotter sauce (but add slowly!) or a little more salt or pepper. Toss about half of the sauce with the shredded chicken to warm it through. Add sauce gradually just until the chicken is nicely coated. Taste and adjust salt/pepper.QUICK "PICKLED" RED ONION: (See Note 1)CHAR TORTILLAS: Spray both sides of the tortillas with olive oil cooking spray and char the tortillas directly over the gas flames for a few seconds. Use tongs to flip until tortillas are lightly charred and soft. Immediately fold the tortilla in half (so it will fold into a taco nicely later) and set aside.ASSEMBLE: Top charred tortillas with saucy chipotle chicken. Add your favorite toppings; we like drained, rinsed, and warmed black beans, thinly sliced ripe avocado, pickled red onions, a sprinkle of queso cotija cheese, fresh cilantro, and a few squeezes of fresh lime. If desired, add additional chipotle sauce to tacos or dip the tacos in the sauce. Any leftover sauce will stay good for 5-7 days in an airtight container in the fridge and can be tossed with cooked chicken or pork. Enjoy while hot! Video Recipe NotesNote 1:Pickled onions: If you'd like to add quick pickled red onions to top these tacos with, you'll need: 1 large red onion, thinly sliced 1/4 cup red wine vinegar 1 teaspoon fine sea salt 1 tablespoon white granulated sugar In a medium-sized bowl, combine the red onion, red wine vinegar, salt and sugar. Toss to coat. Leave at room temperature and toss every 5 minutes or so, while preparing the rest of the meal. Nutrition FactsServing: 1serving | Calories: 623kcal | Carbohydrates: 80g | Protein: 52g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 217mg | Sodium: 1937mg | Potassium: 1077mg | Fiber: 7g | Sugar: 57g | Vitamin A: 648IU | Vitamin C: 4mg | Calcium: 94mg | 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.
Pumpkin Cookies With Cream Cheese Frosting by Chelsea Lords Soft Pumpkin Cookies with cream cheese frosting and a sprinkle of pumpkin pie spice to finish them off! Are you obsessed with pumpkin like we are? Next, try these Pumpkin Snickerdoodles, Pumpkin Créme Brûleé, and Healthy Pumpkin Bread! Pumpkin Cookies With Cream Cheese Frosting These cookies are a soft, cake-like blend of pumpkin cookies, pumpkin muffin tops, and pumpkin pie,. They’re thick, chewy, and full of great flavor and spice. Over the past few weeks, my boys and I have been perfecting pumpkin treats (like these Pumpkin Pancakes, Pumpkin Baked Oatmeal, and Pumpkin Oatmeal Cookies) and we’re thrilled to share one of our favorites: delicious Pumpkin Cookies with Cream Cheese Frosting. Ingredients In Pumpkin Cookies With Cream Cheese Frosting Dry Ingredients: Flour: This is the main part of the cookie dough. Baking Soda & Baking Powder: These make the cookies rise and get fluffy. Cinnamon & Pumpkin Pie Spice: These spices make the cookies taste like pumpkin spice. Salt: It makes all the other flavors taste better. Wet Ingredients: White Sugar & Brown Sugar: They make the cookies sweet. Brown sugar also makes them a bit chewy. Butter: Makes the cookies rich and tasty. Pumpkin from a Can: Gives the cookies a pumpkin flavor. Egg: Holds everything together. Vanilla: Makes the cookies smell and taste good. Cream Cheese Frosting I’ve tried various frostings for my Pumpkin Cookies over the years, including browned butter, maple, and a glaze. After testing and getting feedback from family and friends, cream cheese frosting emerged as the clear favorite! Cream Cheese & Butter: They make the frosting creamy and good. Here are some tips on bringing them to room temperature quickly. Powdered Sugar: Makes the frosting sweet and smooth. Salt: Just a little to balance the sweet. Vanilla: Adds more good smell and taste. Optional Pumpkin Spice: For extra spice flavor if you like. How To Make Pumpkin Cookies With Cream Cheese Frosting Mix Dry Ingredients: Combine all dry ingredients in one bowl. Cream Butter and Sugars: In another bowl, mix the butter and sugars, then add pumpkin, egg, and vanilla. Combine Mixtures: Mix the wet and dry ingredients together. Scoop Dough: Place the dough onto a lined baking sheet and flatten slightly. Bake: Cook in a preheated oven until just set. Prepare Frosting: Beat together cream cheese, butter, and sugar until smooth. Frost Cookies: Apply the frosting to cooled cookies and enjoy. Store leftovers in the fridge. STORAGE Can You Freeze Pumpkin Cookies With Cream Cheese Frosting? Yes, you can freeze Pumpkin Cookies, but it’s best to freeze the dough, not the baked cookies. Drop the dough balls on a sheet pan, freeze until solid, then transfer them to an airtight container or bag with parchment paper between them. Freeze for up to 3 months. It’s not recommended to freeze the cream cheese frosting; instead, make it fresh when you’re ready to serve. More Amazing Pumpkin Treats Pumpkin Granola Pumpkin Cheesecake Bars 7 Layer Pumpkin Bars Pumpkin Carrot Cake Pumpkin Overnight Oats FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pumpkin Cookies With Cream Cheese Frosting 4.71 from 58 votes - Review this recipe Soft Pumpkin Cookies with Cream Cheese Frosting are dusted with a sprinkle of pumpkin pie spice to finish them off! SAVE TO RECIPE BOX Print Recipe Pumpkin Cookies With Cream Cheese Frosting 4.71 from 58 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Soft Pumpkin Cookies with Cream Cheese Frosting are dusted with a sprinkle of pumpkin pie spice to finish them off! Course Dessert, Snack, Vegetarian Cuisine American Keyword Pumpkin Cookies With Cream Cheese Frosting Prep Time 15 minutes minutes Cook Time 12 minutes minutes Total Time 27 minutes minutes Servings 4 dozen cookies Chelsea Lords Author Chelsea Lords Ingredients▢ Parchment paper or Silpat linerCookies▢ 2 and 1/2 cups all-purpose white flour (See Note 1)▢ 1 teaspoon baking soda▢ 1 teaspoon baking powder▢ 2 teaspoons ground cinnamon▢ 1 and 1/2 teaspoons pumpkin pie spice▢ 1/2 teaspoon fine sea salt▢ 3/4 cup granulated white sugar▢ 3/4 cup light brown sugar, lightly packed▢ 1/2 cup (8 tablespoons) unsalted butter softened, do NOT melt▢ 1 CUP (not an entire can!) canned pumpkin, (do not use pumpkin pie filling; do not use an entire can)▢ 1 large egg▢ 1 teaspoon vanilla extractCream Cheese Frosting▢ 4 ounces full-fat cream cheese (the block cream cheese, not spreadable), softened NOT melted ▢ 4 tablespoons unsalted butter, softened, NOT melted▢ 2 cups powdered sugar▢ 1/8 teaspoon fine sea salt▢ 1 teaspoon vanilla extract▢ Optional: pumpkin pie spiceUS - Metric USMetric InstructionsPREP: Prepare a large sheet pan by lining with parchment paper or a Silpat liner. This step is very important to avoid burned bottoms on these cookies. Preheat oven to 350 degrees F.DRY INGREDIENTS: Add flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt to a large bowl; whisk to combine and set aside.WET INGREDIENTS: In a medium bowl, cream together the butter, white sugar, and brown sugar until smooth and creamy. Add 1 cup pumpkin, the egg, and vanilla. Beat until the mixture is creamy. Add the dry ingredients and mix until just combined. Avoid over mixing, as it will create denser cookies. OPTIONAL -- CHILL DOUGH: Cover tightly and chill the dough for 30 minutes up to 10 hours. Chilling is not necessary but it makes the dough easier to work with and intensifies flavors.ROLL COOKIE BALLS: Use a 1 tablespoon measuring spoon to scoop out balls of dough. Each cookie should be about 1 tablespoon in size. Once dough is in the measuring spoon, use a small spoon to scoop it out and onto the lined sheet pan. Try to smooth or round the balls, but it's okay if they're a bit bumpy; the dough is difficult to work with. Leave 2 inches of room for each cookie (I only bake 8-10 cookies at a time) and flatten the balls of dough slightly. (This batter is wetter than normal cookie dough, so don't be alarmed that you can't roll the balls of dough; chill in the fridge for additional time if needed for easier rolling).BAKE: Bake for 8-12 minutes (9 minutes is perfect for my oven!) watching carefully to avoid over baking. We like these slightly under-baked and soft, but the tops shouldn't be shiny/wet looking at all. Remove and allow cookies to stand for another 3-5 minutes on the sheet pan before removing to a wire cooling rack to finish cooling.FROSTING: Meanwhile, make the frosting. In a stand mixer fitted with the whisk attachment, beat the softened (not melted; it should be at room temperature) cream cheese and butter until creamy (about 2 minutes) at medium-high speed. Add the powdered sugar, salt, and vanilla. Beat until soft and creamy. Avoid over-beating the mixture or you'll get whipped frosting.FROST COOKIES: Generously frost the cooled cookies and if desired, sprinkle the tops of the cookies with a little pumpkin pie spice.STORAGE: Do not store the cookies in a sealed plastic container. Instead, store on plates loosely covered with foil in the fridge. They're best eaten the same day or within 2-3 days. After that, they soften too much. Freeze un-baked cookie dough balls for up to 3 months; bake straight from freezer for an additional 1-3 minutes. Video Recipe NotesNote 1: If you press a measuring cup into a bag of flour you will pack in too much flour; use a spoon to scoop it into a measuring cup and then level the top with the back of a table knife. 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.
Cheese Ball Recipe by Chelsea Lords This Cheese Ball Recipe is our go-to choice for entertaining and serving throughout the holiday season! Cheese Balls are very simple to make and only require five ingredients. Classic Cheese Ball Recipe Somehow, I’ve managed to share two dessert cream cheese ball recipes on this site, but I haven’t shared a savory one yet. Today, I’m rectifying that with the best savory Cheese Ball I’ve ever tasted. The two dessert cheese ball recipes I’ve shared here — the Brownie Batter Cheeseball and this Pumpkin Spice Cheeseball — have become some of the most popular recipes for entertaining on this site. I’m excited for this savory version to become part of the collection. This recipe only requires five ingredients, making it a breeze to quickly gather everything you need from the store. It’s also extremely easy to put together — you’ll be surprised at how effortless it is to make! Ingredients In Cheese Ball Recipe Cream Cheese: Use full-fat for better shape retention. Philadelphia Cream Cheese® is preferred (not sponsored). Ranch Seasoning Mix: Adds significant flavor; Hidden Valley® ranch seasoning mix is recommended (not sponsored). Bacon: Use pre-cooked bacon or bake in the oven for convenience. Sharp Cheddar Cheese: Sharp or extra-sharp Cheddar, with Tillamook ® as the favored brand (not sponsored). Chives: Optional, but they add a fresh contrast to the rich flavors. Pecans: Used as the final coating for the chilled Cheese Ball recipe, adding crunch and cohesion. Toasting them beforehand enhances flavor. How To Make A Cheese Ball Soften Cream Cheese: Allow full-fat cream cheese to reach room temperature. Mix Ingredients: Beat cream cheese with ranch seasoning, shredded cheddar, and diced bacon. Add chives if desired. Form and Chill: Shape the mixture into a ball using plastic wrap, then refrigerate for 1-3 hours until firm. Add Pecans: Roll the chilled ball in chopped pecans for coating. Serve: Serve with crackers and store any leftovers in the fridge. QUICK TIPThis cheese ball recipe is simple and quick to prepare, but requires advance planning. Room-temperature cream cheese is essential and takes time to soften. Additionally, chilling the cheese ball before coating it in pecans is crucial. Therefore, plan ahead as the process is spread out. Tips For Success Cream Cheese: Ensure it’s at room temperature to avoid chunks and ensure smooth mixing. Quickly bring to room temperature if needed. Freshly Grated Cheese: Preferable for better flavor and texture over pre-shredded cheese, which may have a powdery coating. Finely Chopped Pecans: Smaller pieces stick better to the cheese ball recipe and improve eating experience. Chill Thoroughly: Allow the mixed cheese ball to chill and harden before rolling in pecans for a firm shape and intensified flavors. STORAGE Storage and Freezing Instructions: Refrigeration: Store any leftovers in the refrigerator, tightly covered. The Cheese Ball Recipe should be kept chilled to maintain freshness and prevent spoilage. Freezing: While freezing is possible, it may affect the texture. If you choose to freeze it, wrap it tightly and consume within a month for best quality. Thaw in the refrigerator before serving. Serve The Cheese Ball With Homemade Crackers Focaccia Pretzel Bites Veggie Train Honey Whole Wheat Bread FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Cheese Balls 5 from 2 votes - Review this recipe This Cheese Ball Recipe is our go-to choice for entertaining and serving throughout the holiday season! Cheese Balls are very simple to make and only require five ingredients. SAVE TO RECIPE BOX Print Recipe Cheese Balls 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Cheese Ball Recipe is our go-to choice for entertaining and serving throughout the holiday season! Cheese Balls are very simple to make and only require five ingredients. Course Appetizer, Snack, Vegetarian Cuisine American Keyword Cheese Ball Recipe Prep Time 5 minutes minutes 2 hours hours Total Time 2 hours hours 5 minutes minutes Servings 8 -10 as a side Chelsea Lords Calories 348kcal Author Chelsea Lords Ingredients▢ 2 packages (8 oz. (226g) EACH) full-fat (brick-style) cream cheese▢ 1 package (1 oz.; 28g) Hidden Valley Ranch Salad and Seasoning mix▢ 2 and 1/2 cups (200g) freshly grated sharp Cheddar cheese▢ 1/2 cup (51g) finely diced bacon (~8 slices)▢ Optional: 1/3 cup diced fresh chives▢ 2/3 cup pecans, finely chopped (See Note 1)▢ Serve with: crackers InstructionsPREP: About an hour before starting, set out the cream cheese to get it to room temperature. It's important it's softened a bit so you don't end up with unpleasant chunks in the cheese ball. (To bring to room temp quicker: cut cream cheese into small cubes and spread out on a plate. Let sit in a warm place about 15-20 minutes.)CHEESE BALL: In a large bowl, using an electric hand mixer, beat the cream cheese and ranch seasoning mix until smooth. Add in the shredded cheese and finely diced bacon; beat until just combined. Add in optional chives.CHILL: Using a silicone spatula, scoop the mixture onto the plastic wrap and using the wrap, form it into a ball. Tightly wrap and place in the fridge for 1-3 hours or until firm.PECANS: See Note 1. Finely dice the pecans and place on a large tray with sides. Remove the ball from the fridge and from the plastic wrap and roll in the chopped pecans. Gently press the pecans into the side as needed.SERVE: Place Cheese Ball on a large plate and serve with your favorite crackers. Make sure to have a table knife by the side, since crackers often break when pressed into the cheeseball, and it's much easier to scoop from the ball with a knife.STORAGE: Store any leftovers, tightly covered, for up to 1 week in the fridge. Cheese Ball shouldn't stand at room temperature for more than 2 hours because of all the dairy in it. Recipe NotesNote 1: Pecans: I love the flavor of toasted pecans on this cheese ball, plus toasting keeps the pecans from going soft as quickly. I recommend either purchasing roasted pecans or toasting yourself them before starting. To toast: Pour the (un-chopped) pecan halves into an even layer in a small, dry skillet over medium-heat(no need to add oil or anything); stir them around a bit until they are fragrant and toasted to your liking. Watch the pecans carefully; they can go from perfectly cooked to burnt in an instant! I like to remove them as soon as they begin to smell fragrant. Allow to cool completely before chopping. The smaller the pecan pieces, the easier they adhere to the cheese ball and the more enjoyable the appetizer is to eat. Nutrition FactsServing: 1010 as a side | Calories: 348kcal | Carbohydrates: 4.6g | Protein: 11.2g | Fat: 32.4g | Cholesterol: 79.5mg | Sodium: 367.4mg | Fiber: 0.7g | Sugar: 2.2g 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. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Chocolate Tart by Chelsea Lords This easy Chocolate Tart starts with a chocolate cookie crust, followed by a thick and rich chocolate fudge layer, and is finished with a glossy chocolate ganache. Rich And Fudgy Chocolate Tart While traveling for work, my husband loved a chocolate tart he couldn’t stop raving about. He asked me to recreate it, which was tricky without testing it myself. After a detailed inquiry, he shared the specifics: a chocolate cookie crust, a super-rich chocolate filling resembling fudge, and a silky chocolate topping. After some recipe tweaks, he declared it even better, now his favorite on the site. I must warn you, this Chocolate Tart is incredibly rich. A small slice suffices; it’s decadent and seriously delicious. QUICK TIPThe better the quality of chocolate used, the better this chocolate tart will taste. I love Ghirardelli® or Guittard® (not sponsored). Cheaper chocolate chip brands can have a waxier content that is less flavorful and doesn’t melt down as nicely. Ingredients In Chocolate Tart CRUST Chocolate sandwich cookies (Oreos or similar): Used to create the crust for chocolate flavor and structure. Sugar: Adds sweetness to the crust. Unsalted butter: Binds the cookie crumbs together and helps form the crust. FILLING Heavy cream: Combined with egg yolks, it creates a creamy and rich filling. Egg yolks: Add richness and help thicken the filling. Chocolate chips: Melts into a smooth, fudge-like filling. Pure vanilla extract: Adds a hint of vanilla flavor to the chocolate tart. GANACHE Heavy whipping cream: Combines with chocolate chips and corn syrup to create a smooth, shiny topping. Chocolate chips (milk, semi-sweet, or dark): Melts into the ganache for a sweet and glossy finish. Light corn syrup: Provides shine and consistency to the ganache. How To Make A Chocolate Tart For the Crust: Blend chocolate cookies into crumbs, mix with sugar and melted butter, and press into a greased tart pan. Bake for 10 minutes, then cool. For the Filling: Whisk cream and egg yolks until hot and slightly thickened, then remove from heat. Add chocolate chips, salt, and vanilla, stirring until smooth. Chilling: Pour the filling into the crust, cover, and refrigerate for at least 3 hours or overnight. For the Ganache: Microwave cream, chocolate chips, and corn syrup until smooth. Spread over the chocolate tart and chill for an additional hour. Serving: Slice the tart with a hot knife and garnish if desired. Store any leftovers in the fridge for up to 5 days. Enjoy! Tips For Success Whisk cream and yolks constantly at medium-low heat to prevent egg scrambling. Avoid boiling the chocolate tart mixture to prevent curdling. Remove from heat when slightly thickened (check with a wooden spoon). Salt balances sweetness; adjust to taste. I use fine sea salt. Chill the tart for at least 3 hours or overnight with plastic wrap pressed to the surface. Store leftovers in the fridge for up to 5 days; it doesn’t freeze or thaw well. More Chocolate Desserts Chocolate Granola Bar Chocolate Cheesecake Chocolate Chip Cupcakes Banana Chocolate Chip Cake Chocolate Chip Scones FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chocolate Tart 5 from 4 votes - Review this recipe This easy Chocolate Tart starts with a chocolate cookie crust, followed by a thick and rich chocolate fudge layer, and finished off with a glossy chocolate ganache. SAVE TO RECIPE BOX Print Recipe Chocolate Tart 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This easy Chocolate Tart starts with a chocolate cookie crust, followed by a thick and rich chocolate fudge layer, and finished off with a glossy chocolate ganache. Course Dessert, Vegetarian Cuisine American Keyword chocolate tart Prep Time 15 minutes minutes Cook Time 10 minutes minutes Chilling Time 3 hours hours Total Time 25 minutes minutes Servings 12 (1, 9-inch tart) Chelsea Lords Calories 357kcal Author Chelsea Lords EquipmentA 9 to 10 inch Tart Pan (Or Pie Pan) (See Note 1) IngredientsCrust▢ 20 Oreos or other chocolate sandwich cookies. You'll need 1 cup cookie crumbs (no need to separate cookie from creme)▢ 2 tablespoons white granulated sugar▢ 4 tablespoons unsalted butter, meltedFilling▢ 1 and 1/4 cups (295g) heavy cream▢ 3 large egg yolks▢ 2 cups (338g) semi-sweet or dark chocolate chips (whatever your preference is; I use semi-sweet)▢ 1/4 teaspoon fine sea salt▢ 1 teaspoon pure vanilla extractGanache▢ 2 tablespoons heavy whipping cream▢ 1/3 cup (2 ounces, 58g) milk chocolate chips (or semi-sweet or dark depending on preference)▢ 1 teaspoon light corn syrup▢ Optional garnish: additional cookie crumbs, miniature chocolate chips, sprinkle of powdered sugar InstructionsPREP: Preheat the oven to 325 degrees F. Lightly grease a 9-inch tart or pie pan with cooking spray. In a powerful blender or food processor, add the whole Oreo cookies and blend/pulse until the cookies are crumbs. Measure out 1 level cup of crumbs. Melt the butter in the microwave and allow it to slightly cool.CRUST: In a medium-sized bowl, combine cookie crumbs and sugar, and then add melted (but not hot) butter. Stir until well combined. Press crust firmly into the bottom of the greased and prepared pan and 3/4 the way up the sides. Bake for 10 minutes and then remove to a wire rack and cool completely.FUDGE FILLING: Whisk together cream and egg yolks in a small saucepan. Heat over medium-low heat, stirring constantly, until mixture is hot (but NEVER boils) and thickens slightly. (If you run your finger along the back of a wooden spoon, it should leave a well defined track mark). Remove the mixture from the heat and stir in the chocolate chips until completely melted and mixture is smooth. Mix in the salt and vanilla extract.CHILL: Pour the fudge filling mixture into the prepared crust and spread into an even layer with the back of a spoon. Cover with plastic wrap (See Note 2) and then refrigerate for at least 3 hours up to overnight.GANACHE: Add the heavy whipping cream, milk chocolate chips, and light corn syrup to a microwave safe bowl. Microwave in bursts of 15 seconds, stirring in between each burst for 15 seconds, until melted and smooth. Smooth this glaze evenly over the tart and chill for 1 more hour before serving.SERVING: Using a sharp and hot knife (run the knife under hot water, dry it off, make a cut, then repeat) cut tart into thin slices. Serve, if desired, garnished with miniature chocolate chips, Oreo crumbs, or a sprinkle of powdered sugar. Return any leftovers, covered tightly, to the fridge. Refrigerate up to 5 days. Tart does not freeze/thaw well. Recipe NotesNote 1: Tart pan: Here's the exact tart pan I use. Note 2: Plastic wrap: Press the plastic wrap so that it touches the surface of the pie; this will help avoid a film from forming during the chilling. Nutrition FactsServing: 12slices | Calories: 357kcal | Carbohydrates: 32g | Protein: 3g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 145mg | Potassium: 79mg | Fiber: 1g | Sugar: 25g | Vitamin A: 577IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 3mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Gluten-Free Banana Muffins by Chelsea Lords Soft, chewy, and moist, these Gluten-Free Banana Muffins are made without any flour or refined sugars. For a fun flavor addition, add chocolate chips. This recipe relies on pantry staples and requires no unique ingredients! Gluten-Free Banana Muffins After sharing my healthy pumpkin muffins, I knew I had to create a banana version immediately! Those muffins have become wildly popular, and I’m thrilled to share this recipe today, which is similar to the pumpkin muffins: it contains no flour, no butter, and no refined sugars. These naturally gluten-free banana muffins are made with regular pantry staples, requiring no trips to a specialty health-food store or online purchases. The ingredient list is fairly short; below, I’ve listed the ingredients used in these muffins. QUICK TIPWhile the ingredients in Gluten-Free Banana Muffins are naturally gluten free, make sure to check all your ingredient labels to be sure they weren’t processed in a facility with gluten. Ingredients In Gluten-Free Banana Muffins Old Fashioned Oats: Blended to make oat flour for your Gluten-Free Banana Muffins. Overripe Bananas: The sweeter the bananas, the sweeter the muffins. A Large Egg: Acts as a binder, improving texture and structure. Baking Agents: Baking soda and powder for light, fluffy muffins. Make sure your agents are fresh before starting. Ground Cinnamon and Salt: Optional, but enhance and balance flavors. Vanilla Extract: Optional for a subtle flavor enhancement. Coconut Oil: Use a small amount, melted and cooled in these Gluten-free Banana Muffins. Pure Maple Syrup: Naturally sweetens and adds nutrients. Dark Chocolate Chips: For texture and health benefits; milk or semi-sweet chocolate are alternatives. How To Make Gluten-Free Banana Muffins Preheat & Prep: Preheat oven to 350°F (175°C). Grease 9 muffin tin cavities. Melt and cool coconut oil. Blend Oats: Blend 1 cup old-fashioned oats into a fine powder. Mash Bananas: Thoroughly mash 2-3 ripe banana. Mix Batter: In a large bowl, combine mashed bananas, egg, maple syrup, baking soda, baking powder, cinnamon, salt, cooled coconut oil, and vanilla extract. Stir in blended oats and chocolate chips. Bake: Fill muffin tin cavities 3/4 full with batter. Bake for 23-26 minutes until tops are set and edges are lightly browned. Cool: Let cool in tin for 5 minutes, then remove Gluten-Free Banana Muffins and place on a cooling rack. QUICK TIPMake sure to fill the 1 cup 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. (There is no need to measure the oats after they’ve been blended and are in powdered form). Tips For Success Grease Tin: Generously grease the muffin tin for easy release. Avoid liners as the batter sticks to them. Smooth Batter: Thoroughly mash the bananas to avoid lumps in your Gluten-Free Banana Muffins. For speed, use an electric mixer. Extra Chocolate: Add a few extra chocolate chips on top of each muffin before baking. Salty Sweet Touch: Optionally, sprinkle Maldon® sea salt flakes on the muffins fresh out of the oven. STORAGE Storage Tips Once completely cooled, store the muffins in an airtight container at room temperature. Gluten-Free Banana Muffins are best eaten within 2-3 days. To freeze/thaw: Cool muffins completely before wrapping and freezing. To freeze: Wrap Gluten-Free Banana Muffins individually in plastic wrap and then place in large freezer bags. To thaw: Set out at room temperature, or heat frozen muffins in the microwave. More Gluten-Free Recipes Gluten-Free Carrot Cake Gluten Free Zucchini Muffins Zucchini Cake Gluten Free Apple Muffins Gluten Free Brownies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Gluten-Free Banana Muffins 4.73 from 22 votes - Review this recipe Soft, chewy, and moist, these Gluten-Free Banana Muffins are made without any flour or refined sugars. For a fun flavor addition, add chocolate chips. This recipe relies on pantry staples and requires no unique ingredients! SAVE TO RECIPE BOX Print Recipe Gluten-Free Banana Muffins 4.73 from 22 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Soft, chewy, and moist, these Gluten-Free Banana Muffins are made without any flour or refined sugars. For a fun flavor addition, add chocolate chips. This recipe relies on pantry staples and requires no unique ingredients! Course Breakfast, Snack, Vegetarian Cuisine American, Vegan, Vegetarian Keyword gluten-free banana muffins Prep Time 15 minutes minutes Cook Time 25 minutes minutes Total Time 40 minutes minutes Servings 9 muffins Chelsea Lords Calories 178kcal Author Chelsea Lords Ingredients▢ 1 cup old-fashioned oats (not steel cut or quick oats)▢ 1 cup very ripe mashed bananas (~2-3 large bananas)▢ 1 large egg▢ 1/4 cup + 2 tablespoons pure maple syrup▢ 1/2 teaspoon baking soda▢ 1/4 teaspoon baking powder▢ 1/2 teaspoon ground cinnamon▢ 1/4 teaspoon salt▢ 2 tablespoons melted coconut oil▢ 1 teaspoon vanilla extract▢ 1/4 cup dark chocolate chips▢ 1/4 cup mini chocolate chips (See Note 1)US - Metric USMetric InstructionsPREP: Preheat the oven to 350 degrees F. Generously grease 9 cavities of a muffin tin. Melt the coconut oil and set aside so it can come back to room temperature (we don't want to add hot oil to the batter).BLEND OATS: Fill the 1 cup measure of oats to the very top. Then level off the top by scraping the backside of a table knife across the top. Add the cup of oats to a blender or food processor and blend until the oats resemble flour -- a fine powder. If needed, stir and re-blend to break up larger chunks of oats. Set aside.BANANA: Mash 2-3 very ripe bananas in a small bowl with the back of a fork. Mash thoroughly.BATTER: Add the mashed banana, egg, maple syrup, baking soda, baking powder, cinnamon, salt, melted coconut oil, and vanilla extract to a large bowl. Stir until well combined. Add in the blended oats and stir until combined. Add in the dark chocolate chips and mini chocolate chips and stir again.BAKE: Transfer the batter into the prepared muffin tin, adding equal amounts to the 9 cavities; cavities should be about 3/4 filled. If desired, add a few more chocolate chips on top. Bake for 23-26 minutes or until no longer gooey/wet looking on top and lightly browned around the edges (if you lightly touch the muffin, it should spring back). Remove from the oven and let stand for 5 minutes before using the tines of a fork to coax the muffins out onto a cooling rack. Video Recipe NotesNote 1: Chocolate: Dark chocolate offers health benefits and a fun textural addition to these muffins. Milk or semi-sweet chocolate can be used instead, but it does make these muffins slightly less nutritious. You can use all miniature chocolate chips or all dark chocolate chips if preferred; just keep the amount to 1/2 cup total. Chocolate doesn't contain gluten, but check the label to be sure. Nutrition FactsServing: 9muffins | Calories: 178kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 156mg | Potassium: 191mg | Fiber: 2g | Sugar: 16g | Vitamin A: 58IU | Vitamin C: 2mg | Calcium: 51mg | 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.
Asian Chicken Tacos by Chelsea Lords Asian Chicken Tacos with a simple mango slaw, creamy avocado, and an easy four-ingredient Sriracha-lime sauce makes a quick, 30-minute weeknight meal! Pair these simple tacos with an equally easy side dish like Asian Cucumber Salad. Asian Chicken Tacos While these tacos might look time consuming at first glance, they are crazy easy to make — simple enough for a weeknight meal. There are three main components: chicken, slaw, and sauce. I recommend rotisserie chicken, which makes these tacos a cinch to assemble. The slaw takes a couple minutes to whip together, and I’ve shared a few short-cut ideas below. And finally, there is the sauce, which is the star of these Asian Chicken Tacos. It’s only four ingredients — the zest + juice of 2 limes, sriracha sauce, mayo, and a tiny bit of sugar to balance it all out. You won’t believe the flavor this sauce adds to everything! Warm up some tortillas, load it all up, and be prepared for an explosion of flavor! Mango slaw This easy mango slaw is the best topping for these Asian Chicken Tacos; it adds flavor, texture, and creaminess to the tacos. Mango: I highly recommend ripe honey mangoes (also known as Ataulfo or yellow mangoes). See the quick tip box below for more info! Green cabbage: The thinner the shreds of cabbage, the better the slaw turns out. Cut long strips of cabbage in half. I love using a salad spinner to wash and thoroughly dry the cabbage. (If you’ve never cut a cabbage before, we share visual step-by-step photos how to cut a cabbage in this coleslaw recipe.) Red onion: The red onion adds a nice kick to the slaw. If you don’t love red onion, either leave it out or use green onions (which are milder) instead. You can take away the “bite” from the red onion by soaking it in cold water with a pinch of salt for about 10 minutes. Drain well before adding to the slaw. Cilantro: Coarsely chop the cilantro for this slaw; I also add this to the salad spinner to thoroughly rinse and dry it. Don’t worry too much about cutting off all the stems– they’re not tough and they’ll also add flavor to the slaw! Carrots: Buying matchstick carrots will save time and keeps this slaw very easy. If you have extra time or desire to make your own matchstick carrots, here’s how to do it. Avocado: While not actually part of the slaw, we love a few ripe avocado slices in these Asian chicken tacos. They add an amazing creaminess and are the perfect complement for the slaw, chicken, and sauce. Short-cut idea: At the store, pick up a bag of coleslaw mix that has shredded green cabbage, red cabbage, and carrots; use that in place of the green cabbage and carrots in the recipe. A lot of grocery stores also sell pre-washed and chopped cilantro–another time saver. QUICK TIPHoney mangos are sweeter and creamier than regular mangos and don’t have the typical fibers throughout. To tell if your mangos are ripe, gently squeeze the mango. If ripe, it will give slightly. Wait to make these tacos until the mango and avocado are at peak ripeness for the best flavor and creaminess. Here’s a quick and helpful visual guide on how to cut a mango! Let’s talk chicken There are so many ways to prepare the chicken for these tacos. I like using rotisserie chicken to keep them on the easy side, and for an even quicker prep time, you can purchase rotisserie chicken already pulled from the bones. Grilling or searing your own: Alternatively, the chicken can be pan seared or grilled. See directions below: Pan-seared chicken: Pat dry 1-2 chicken breasts (about 1 pound total) with paper towels. Cut chicken into small, 1-inch-sized pieces. Sprinkle pieces generously with salt, pepper, and a chicken seasoning blend. Add 1 tablespoon oil to a large non-stick skillet and brown the chicken pieces until cooked through (6-10 minutes; chicken juices should run clear or read 165 degrees F on a thermometer). Once cooked, transfer chicken to a plate and tent with foil. No need to wipe out the skillet– there will be bits of flavor left by the chicken! Proceed with preparing the sauce in the same skillet. Grilled chicken: Pat dry 1-2 chicken breasts (about 1 pound total) with paper towels. Cut thick chicken breasts in half widthwise. Drizzle both sides with about 1/2 tablespoon olive oil per side. Sprinkle each side generously with salt, pepper, and a chicken seasoning blend. Prepare the grill by heating, cleaning, and greasing (I hold an oil-drenched paper towel with tongs and rub it over the hot grates). Grill the chicken 4-6 minutes per side, depending on the thickness, until the chicken registers 160 degrees F (carryover heat will bring it to 165 degrees F). Let rest, slice thinly against the grain, and then chop into small, bite-sized pieces. You could also use some seasoned fish or shrimp in place of the chicken; both would go great with the slaw and sauce. Tortillas for Asian Chicken Tacos We prefer flour tortillas with these tacos. I love the Mission Street Taco® Flour Tortillas and that is what I used in these photos and video. (not sponsored) White corn tortillas also work well. Whatever tortillas you chose to use, I recommend charring them. It does so much for the flavor and texture of the taco as a whole. Here’s how I quick-char the tortillas: Spray both sides of the tortillas with olive oil cooking spray and char the tortillas directly over the gas flames for a few seconds. Use tongs to flip until tortillas are lightly charred and soft. Immediately fold the tortilla in half, so it will fold into a taco nicely later. Set aside. If you don’t have a gas flame, you can warm the tortillas in the microwave. QUICK TIPWe love Hellman’s/Best Foods® mayo best in the sriracha sauce blend (not sponsored). I recommend adding the sriracha gradually, to personal taste and spice preference. If the sauce ends up too hot, add more lime juice to offset it. Not hot enough? Add more sriracha, slowly. More taco recipes BBQ Chicken Tacos with the best creamy cilantro sauce Chicken Tinga Tacos with quick pickled onions Loaded Taco Fries on sweet potato fries Healthy Tacos with a cilantro pesto Taco Lettuce Wraps with taco-seasoned ground beef FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Asian Chicken Tacos 5 from 9 votes - Review this recipe Asian Chicken Tacos with a simple mango slaw, creamy avocado, and an easy four-ingredient sriracha-lime sauce makes a quick, 30-minute weeknight meal! SAVE TO RECIPE BOX Print Recipe Asian Chicken Tacos 5 from 9 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Asian Chicken Tacos with a simple mango slaw, creamy avocado, and an easy four-ingredient sriracha-lime sauce makes a quick, 30-minute weeknight meal! Course Dinner, Main Course Cuisine American, Healthy Keyword Asian Chicken Tacos Prep Time 25 minutes minutes Total Time 25 minutes minutes Servings 4 servings Chelsea Lords Calories 716kcal Author Chelsea Lords Cost $6.12 IngredientsSriracha Sauce▢ 1/2 cup mayonnaise (I love Hellman's/Best Foods)▢ 2 large limes (1/2 teaspoon zest; 4 tablespoons juice)▢ 3 teaspoons sriracha sauce▢ 1 teaspoon white sugarMango Avocado Slaw▢ 1 cup honey mangoes thinly sliced (~2-4 mangoes)▢ 2 cups green cabbage very thinly sliced▢ 1 cup cilantro coarsely chopped▢ 1/2 cup thinly sliced red onion▢ 1 cup matchstick (thinly sliced) carrots (~2 large carrots)Tacos▢ 3/4 pound (12 oz) shredded rotisserie chicken (See Note 1)▢ 10-12 mini flour or corn tortillas + olive oil (or canola) cooking spray▢ 1 large avocado, optional▢ Additional limes and cilantro for servingUS - Metric USMetric InstructionsSRIRACHA SAUCE: Zest part of 1 lime to get about 1/2 teaspoon lime zest, and then juice 2 limes to get about 4 tablespoons lime juice. Combine the mayo, lime juice, lime zest, sriracha, and white sugar in a bowl. Add some salt and pepper to taste. Stir well and then taste (add additional lime or Sriracha to personal preference).SLAW: Peel the mangos. Cut the two sides from the pit in the center and thinly slice those two sides. Thinly slice the green cabbage, and pack 2 cups full of the cabbage. Coarsely chop the cilantro, loosely measuring to get 1 cup. Very thinly slice 1/2 of a red onion, cut the carrots into matchsticks. Add all of these ingredients to a large bowl and toss with tongs.TORTILLAS: Spray both sides of the tortillas with 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.PROTEIN: (See Note 1.) We use rotisserie chicken-- pull it from the bones and give it a quick shred or coarse chop. Warm through if needed (We often buy a hot rotisserie chicken right before making these, so no extra heating is required).ASSEMBLE: Fill each charred tortilla with chicken, a generous spoonful of the slaw, and a nice drizzle of the sauce. Add additional cilantro, a squeeze of lime juice and sliced avocado to each taco, as desired. Video Recipe NotesNote 1: Protein: We use chicken in this recipe, but feel free to substitute with about 3/4 pound of what you like best. Alternatively, grilled chicken would be delicious. Grilled shrimp, fish or steak would also be tasty. Whatever you like best! Nutrition FactsServing: 1serving | Calories: 716kcal | Carbohydrates: 68g | Protein: 34g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 1206mg | Potassium: 979mg | Fiber: 11g | Sugar: 21g | Vitamin A: 14670IU | Vitamin C: 98mg | Calcium: 243mg | 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.
