Honey Butter by Chelsea Lords Try our amazing Honey Butter: rich butter, sweet honey, hint of cinnamon, pinch of salt, and a touch of vanilla extract. Enjoy over some fresh Honey Whole Wheat Bread, Dinner Rolls, or Pumpkin Bread. Homemade Honey Butter You might think making homemade Honey Butter is complicated, but it couldn’t be easier to do. Whip everything together in a stand mixer and it can be ready in about 10 minutes or less. It makes for such a fun and fancy accompaniment to your dinner table; especially for Easter, which is right around the corner! Serve this homemade Honey Butter with some drop biscuits and you might not need to make much else. Honey Butter Ingredients Unsalted Butter: Controls saltiness; omit added salt if using salted butter. Honey: Provides sweetness and flavor. Powdered Sugar: Adds sweetness and creaminess. Vanilla Extract: Optional but enhances flavor. Cinnamon: Adds a nice flavor; adjust to preference or try pumpkin pie spice or apple pie spice for a fun flavor twist. Salt: Balances & enhances flavors. QUICK TIP Make sure the butter is at room temperature for optimal mixing. If melted, it won’t mix well; if too cold or hard, the same applies. How To Make Honey Butter Combine softened butter, powdered sugar, honey, vanilla extract (if using), cinnamon, and sea salt in a stand mixer with the whisk attachment on low speed until mixed. Beat on medium speed for 2-3 minutes until smooth. Serve immediately in a dish, optionally drizzle with more honey, or refrigerate for later use.. How To Use Honey Butter Honey Butter isn’t just for sweet treats—it’s great for savory dishes too! Here are some of our favorite ways to use it: Drizzled over: oatmeal, fresh berries, or vanilla ice cream. Spread on: toast, dinner rolls, healthy banana muffins, croissants, cornbread or on cornbread muffins, hot biscuits, homemade pancakes or waffles. Smeared on: bagels, English muffins, or baked sweet potatoes. STORAGE Storing Honey Butter Keep at room temperature until ready to use. If refrigerated, let it soften at room temperature before using. Freezing Instructions Shape butter into a log using parchment paper or plastic wrap. Chill in the fridge for 2 hours. Place in a freezer-safe airtight container, label, and freeze for up to 2 months. Thaw in the fridge before using. More Fun Spreads Blueberry Syrup Buttermilk Syrup Apple Butter Lemon Curd Whipped Cream FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Honey Butter 5 from 6 votes - Review this recipe Try our amazing Honey Butter: rich butter, sweet honey, hint of cinnamon, pinch of salt, and a touch of vanilla extract. SAVE TO RECIPE BOX Print Recipe Honey Butter 5 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Try our amazing Honey Butter: rich butter, sweet honey, hint of cinnamon, pinch of salt, and a touch of vanilla extract. Course Breakfast, Dessert, Side Dish, Snack Cuisine American Keyword honey butter Prep Time 10 minutes minutes Total Time 10 minutes minutes Servings 8 -10 servings Chelsea Lords Calories 95kcal Author Chelsea Lords Cost $2.03 EquipmentStand Mixer and whisk attachment OR electric hand mixers Ingredients▢ 1/2 cup unsalted butter, at room temperature (See Note 1)▢ 1/4 cup powdered sugar▢ 1 and 1/2 tablespoons honey▢ 3/4 teaspoon pure vanilla extract, optional▢ 1 and 1/2 teaspoon ground cinnamon (or use pumpkin pie spice or apple pie spice)▢ 1/8 teaspoon fine sea salt (omit if you use salted butter)US - Metric USMetric InstructionsPREPARE: In the bowl of a stand mixer with the whisk attachment (or use electric mixers), combine all ingredients. Beat on low speed until combine, then increase to medium speed for 2-3 minutes until smooth.SERVE: Serve immediately in a small dish, optionally drizzling with extra honey. Alternatively, refrigerate for later use (next step).STORAGE: For refrigeration, transfer the butter onto parchment paper or plastic wrap, roll into a log, and chill in the fridge. Bring to room temperature before serving. Store in an airtight container in the fridge for up to one month, or at room temperature for up to 1 week.FREEZING: Roll butter into a log on parchment paper or plastic wrap and chill in the fridge for 2 hours. Transfer to a freezer-safe container, label, and freeze for up to 2 months. Thaw overnight in the fridge before using. Video Recipe NotesNote 1: Softened butter should be slightly cool to the touch and hold its shape when poked. Cut into cubes and let sit at room temperature for about 45 minutes to 1 hour to soften quickly. For a faster method, microwave for 8 seconds, flip, then microwave for another 8 seconds. Be cautious and watch carefully to prevent melting. Nutrition FactsCalories: 95kcal | Carbohydrates: 7.6g | Protein: 2.9g | Fat: 6.6g | Sodium: 2.3mg | Fiber: 0.6g | Sugar: 6g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
White Bean and Kale Soup by Chelsea Lords This one pot white bean and kale soup is loaded with nutritious ingredients. This vegetarian soup is hearty and packed with plant-based protein (quinoa & white beans), but you can add in some shredded, cooked chicken if desired. Nothing compares to a big crusty loaf of bread as an accompaniment for this soup! If you’d also like a salad on the side, this Olive Garden Salad would pair nicely. White Bean and Kale Soup This nutritious and hearty soup is the perfect recipe for a chilly winter night. It’s total comfort food, but won’t leave you feeling heavy and sluggish thanks to all the veggies and healthful ingredients. While it’s technically a vegetarian soup, you won’t miss the meat! Quinoa and white beans are loaded with protein which will help this soup be even more satiating. While there’s a bit of prep up front with dicing the veggies, this white bean and kale soup comes together relatively quickly and is fairly hands-off throughout the cooking process. As long as you stir it a few times throughout, you’ll be good to go! Below I’m sharing a few tips and ingredient notes along with some variation ideas. Veggie notes Finely dice the veggies: You don’t want any chunks of uncooked carrot, onion, celery, or garlic, so take your time to be certain the veggies are finely and evenly diced. Take time developing the flavor base. The mirepoix (carrot, onion, & celery), tomato paste, and seasonings really set up this white bean and kale soup to have a rich flavor; take your time sautéing and getting these veggies tender. Short-cut: Many grocery stores sell pre-chopped mirepoix in the produce section. Use 3 cups of these already-chopped veggies in place of your own celery, onions, and carrots. Tomatoes Good tomatoes make all the difference in this white bean and kale soup. I highly recommend San Marzano® or Muir Glen® fire-roasted crushed and diced tomatoes in this recipe. Why fire-roasted tomatoes? When tomatoes are charred over a flame before being crushed (or diced) and canned, the contact with that flame brings out the tomato’s sweetness and gives a distinct smoky flavor. It’s a great way to get more flavor without any extra work. Lower-quality canned tomatoes tend to be a bit more acidic; so if needed, add a teaspoon or two of sugar to counteract that. Variations Soup thickness: as the quinoa cooks through, it continues to expand and thicken the soup. As written, this is a very thick soup (stew-like), but feel free to add some additional broth if desired. Additional protein: The quinoa and beans add a lot of protein, but if you’d like more, stir in some shredded rotisserie chicken near the end of cooking to warm it through. Use spinach instead of kale: if you aren’t a fan of kale, add some baby spinach in instead. Add it in off the heat and gently stir; the residual heat will wilt it quickly. Use chicken broth: if you aren’t a vegetarian, chicken broth (or stock) can be used in place of the vegetable broth. Swap out the beans: if you don’t love white beans, use kidney beans or red beans instead. Tips Season as you go. Taste often and season the soup as you go. At the end of making this soup, be sure to taste again before serving and adjust the salt and pepper. Garnish: Freshly chopped flat leaf Italian parsley and freshly grated Parmesan cheese makes the perfect finishing touch to this white bean and kale soup. QUICK TIP Rinse the quinoa. If the quinoa isn’t already rinsed (it will say on the package, if it is), add it to a fine mesh sieve and rinse under cold water. This removes the saponin coating which can cause quinoa to taste bitter. (Saponins are bitter compounds that are naturally present in quinoa and help protect the plant from pests. Some people are sensitive to saponins, and rinsing well helps remove them from the grain.) More soup recipes Taco Chili made in 30 minutes or less! Creamy Chicken Noodle Soup with spaghetti noodles Healthy Minestrone Soup with quinoa Best ever Lentil Soup with Parmesan Chicken Vegetable Soup with roasted vegetables FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. White Bean and Kale Soup 5 from 8 votes - Review this recipe This one pot white bean and kale soup is loaded with nutritious ingredients. This vegetarian soup is hearty and packed with plant-based protein (quinoa & white beans), but you can add in some shredded, cooked chicken if desired. SAVE TO RECIPE BOX Print Recipe White Bean and Kale Soup 5 from 8 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This one pot white bean and kale soup is loaded with nutritious ingredients. This vegetarian soup is hearty and packed with plant-based protein (quinoa & white beans), but you can add in some shredded, cooked chicken if desired. Course Dinner Cuisine American Keyword White Bean and Kale Soup Prep Time 25 minutes minutes Cook Time 20 minutes minutes Total Time 45 minutes minutes Servings 6 servings Chelsea Lords Calories 222kcal Author Chelsea Lords Cost $5.35 Ingredients▢ 3 tablespoons olive oil▢ 1 cup EACH: diced carrots, diced onion, diced celery (~2 large carrots, 3 celery stalks, and 1 small onion)▢ 1 heaping tablespoon minced garlic (~4 cloves)▢ 1/4 cup tomato paste▢ 1 teaspoon dried parsley▢ 1/2 teaspoon EACH: dried oregano, dried basil▢ 1/4 teaspoon EACH: dried crushed rosemary, dried thyme, pepper▢ 2 teaspoons Italian seasoning▢ 3/4 teaspoon fine sea salt▢ 2 bay leaves▢ 2 cans (14.5 ounces EACH) fire-roasted diced tomatoes (I love San Marzano or Muir Glen)▢ 6 cups vegetable stock or broth (can use chicken broth if not vegetarian)▢ 3/4 cup white quinoa, (See Note 1)▢ 1 can (15 ounces) white cannellini or Great Northern white beans, drained and rinsed▢ 2 cups (loosely packed) coarsely chopped kale▢ Finishing touches: 1 more tablespoon olive oil, 1 tablespoon lemon juice, freshly grated Parmesan cheese, fresh parsley (optional) InstructionsVEGGIES: Add 3 tablespoons olive oil to a large cast iron pot. Heat to medium and once oil is hot, add the 1 cup diced carrots, 1 cup diced celery, 1 cup diced onion, and heaping 1 tablespoon minced garlic. Add a tiny pinch of salt and cook, stirring often, until veggies are tender, about 7-9 minutes. Add in the tomato paste and seasonings (dried parsley, dried oregano, dried basil, dried rosemary, dried thyme, pepper, Italian seasoning, and sea salt.) Cook and stir until fragrant, about another 30 seconds.SIMMER: Add both cans of undrained, fire-roasted diced tomatoes and stir for 1 minute still over medium heat. Add in the 2 bay leaves and rinsed quinoa. Stir and add in the 6 cups vegetable stock. Increase heat to high and bring the soup to a boil. Once boiling, reduce the heat to low and simmer for 15 minutes. (Soup should be maintaining a simmer, but not boiling). Stir occasionally.FINISHING: After 15 minutes, add in the 1 can of drained and rinsed white beans and kale. Stir and cook for 3-4 more minutes or until quinoa has fully "popped" and kale is softened. Finish the soup with 1 more tablespoon olive oil and, if desired, 1 tablespoon lemon juice. Taste and adjust seasonings as needed. Remove the bay leaves and serve.SERVE: Garnish bowls of soup with grated Parmesan cheese and chopped fresh parsley, if desired.STORAGE: Soup will continue to thicken as the quinoa expands. We still think it tastes great, but it does get thicker and thicker as it stands. This soup is best eaten within 2-3 days. It does not freeze well; the soup continues to absorb liquid and gets overly bloated.SLOW COOKER INSTRUCTIONS: Follow step one and then transfer everything from that pot to a 6 quart crockpot. Add in the diced tomatoes, stock, rinsed quinoa, drained and rinsed white beans, and bay leaves. Cook on high for 2-3 hours or low for 3-5 hours or until quinoa has popped and veggies are tender. Stir in kale, olive oil, and lemon juice. Remove bay leaves. Adjust salt and pepper; serve in bowls garnished with fresh parsley and topped with Parmesan cheese. Recipe NotesNote 1: If the quinoa isn't already rinsed (it will say on the package, if it is), add it to a fine mesh sieve and rinse under cold water. This removes the saponin coating which can cause quinoa to taste bitter. Nutrition FactsServing: 6servings | Calories: 222kcal | Carbohydrates: 33g | Protein: 7.5g | Fat: 8g | Sodium: 1049.4mg | Fiber: 8.4g | Sugar: 9.2g 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.
Goulash by Chelsea Lords American Goulash: A hearty, comforting, and easy pasta and beef dish. Simmer beef, peppers, and onions in a tomato sauce, then toss with pasta and cheese for a savory meal ready in 40 minutes! Pair Goulash with some veggies! These Roasted Sweet Potatoes, Roasted Broccoli, or Italian Salad all make great side dishes. American Goulash American Goulash, also known as slumgullion, is a comforting American dish made with ground beef, elbow macaroni, and onions in a tomato-based sauce. In the Midwest, it’s often just called “goulash.” However, it should not be confused with Hungarian Goulash, which is made with stew meat and served over homemade dumplings called Nokedli. Most American Goulash recipes cook everything in one pot, but I prefer a different approach for a few reasons. One, it’s easy to overcook the pasta, resulting in an overly starchy meal. Two, leftovers tend to become less enjoyable as the pasta absorbs too much liquid and becomes mushy. Lastly, it doesn’t save much time. In this recipe, we cook the pasta separately, which I believe yields the best Goulash. QUICK TIP Elbow macaroni is the traditional pasta for American Goulash. If you’d like to experiment with different pasta shapes, opt for varieties that are thick and relatively small, such as small shells, ziti, or penne – they all work well. Goulash Ingredients Ground Beef: Ground beef provides the main protein and adds rich, savory flavor to the goulash. Elbow Macaroni: The elbow macaroni absorbs the rich, zesty tomato sauce, adding a satisfying texture. Veggies: The diced yellow onion and red pepper in this recipe enhance the overall flavor, adding depth. Seasonings: The seasonings in this goulash recipe provide a balanced blend of savory, smoky, and mildly spicy flavors. They elevate the taste of the dish. Tomato Base: The crushed tomatoes and tomato sauce provide a rich tomato flavor and create a saucy consistency. Combined, they make a delicious sauce for the pasta and beef. Cheese: The Cheddar cheese adds creaminess and a cheesy flavor, enriching the taste and texture. VARIATIONS Recipe variations Cheese: Mix mozzarella and cheddar for a cheesier option. Lactose intolerant? Enjoy without cheese! Extra Veggies: Enhance with frozen corn, carrots, or mushrooms. Add spinach at the end. Beans: Transform into chili mac with chili or kidney beans. Fresh Herbs: Sprinkle diced Italian parsley for a burst of freshness and color. How To Make American Goulash Prep: Chop onion, garlic, and red pepper. Cook Veggies: Sauté onion, red pepper, and garlic in olive oil until tender. Cook Beef: Brown beef, drain, and add spices. Tomatoes: Mix in tomato sauce, crushed tomatoes, bouillon, Worcestershire sauce, and bay leaves. Simmer. Macaroni: Boil and cook macaroni, then drain. Finish: Stir Cheddar cheese into the meat mixture. Add macaroni if serving immediately, or store separately for leftovers. Adjust seasonings. Enjoy! Goulash FAQs Can You Freeze American Goulash? To freeze, cool the meat sauce, then store it in a labeled, airtight container and freeze. Avoid freezing with noodles to prevent mushiness. For serving, thaw in the fridge overnight and reheat gently on the stovetop, adding water or tomato sauce if needed. How Long Does It Take To Make Goulash? This recipe is efficiently prepared and requires a total of 40 minutes. Goulash Recipe Tips Good tomatoes make all the difference in this recipe. I recommend San Marzano® or Muir Glen® fire-roasted. Alternatively, swap tomato sauce with 15 oz Rao’s® marinara for richer flavor. Grate the cheese freshly. Pre-grated cheese contains a cellulose coating to prevent clumping and does not melt as smoothly. Generously salt the pasta water. While we don’t add salt directly to the Goulash due to its salty ingredients, it’s important to season the water in which the macaroni cooks. (Read about how to properly salt your pasta water here.) Sauté seasonings with meat and veggies before adding tomatoes; it intensifies flavors. Don’t skip this step. If you have extra time, allow the meat sauce to simmer for 30-45 minutes, stirring occasionally. While totally optional, it does intensify the flavors and result in a richer and deeply savory sauce. More Ground Beef Recipes: Beef Tacos best beef taco mixture Taco Pasta in one skillet Beef Lettuce Wraps with coconut rice Taco Lasagna with pasta Egg Roll in a Bowl keto friendly! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. American Goulash 4.55 from 24 votes - Review this recipe American Goulash: A hearty, comforting, and easy pasta and beef dish. Simmer beef, peppers, and onions in a tomato sauce, then toss with pasta and cheese for a savory meal ready in 40 minutes! SAVE TO RECIPE BOX Print Recipe American Goulash 4.55 from 24 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe American Goulash: A hearty, comforting, and easy pasta and beef dish. Simmer beef, peppers, and onions in a tomato sauce, then toss with pasta and cheese for a savory meal ready in 40 minutes! Course Dinner, Main Course Cuisine American Keyword goulash Prep Time 20 minutes minutes Cook Time 20 minutes minutes Total Time 40 minutes minutes Servings 6 -8 servings Chelsea Lords Calories 336kcal Author Chelsea Lords Cost $10.38 Ingredients▢ 2 tablespoons olive oil▢ 1 cup diced yellow onion (~1 onion)▢ 1 cup diced red pepper (~1 pepper)▢ 1 tablespoon finely minced garlic (~3-4 cloves)▢ 1 pound lean (93/7) ground beef▢ 2 tablespoons tomato paste▢ 1 tablespoon italian seasoning▢ 1 teaspoon EACH: paprika and chili powder▢ 1/4 teaspoon EACH: garlic and onion powder▢ Salt and pepper▢ 1 can (15 ounces) tomato sauce▢ 2 cans (14.5 ounces EACH) fire-roasted crushed tomatoes▢ 2 teaspoons beef bouillon powder ▢ 2 tablespoons Worcestershire sauce▢ 2 bay leaves▢ 1 cup freshly grated sharp Cheddar cheese▢ 3 cups uncooked macaroni US - Metric USMetric InstructionsPREP: Finely dice the onion and red pepper, and mince the garlic.COOK VEGGIES: In a large cast-iron pot, heat olive oil over medium-high. Once shimmering, add finely diced onion, red pepper, and minced garlic. Sauté until tender, adjusting heat if needed. Simultaneously, bring a separate pot of water to boil on high heat.COOK BEEF: Turn the heat to high and push veggies aside in the pot. Add beef to the middle of the pot, letting each side sear for 30 seconds. Crumble and cook until no pink remains, then drain excess grease. Reduce heat to medium. Mix in tomato paste, Italian seasoning, paprika, chili powder, garlic and onion powders, and season with pepper to taste. Stir until spices release their aroma, about 1-2 minutes.TOMATOES: Pour in the tomato sauce, scraping the pot's bottom for any browned bits. Mix in fire-roasted crushed tomatoes. Add beef bouillon cubes, Worcestershire sauce, and bay leaves; stir gently. Bring to a boil, then reduce to low, partially covering the pot. Simmer until fragrant and tender, ideally 30-45 minutes for a richer sauce or until pasta is cooked. While simmering, shred the cheese.MACARONI: Once the water boils, season with salt (roughly 3/4 tablespoon). Add macaroni and cook as per package instructions. Drain when done.FINISHING: Off the heat, mix in the Cheddar cheese until melted. If eating immediately, combine meat mixture with cooked macaroni. For leftovers, add macaroni to bowls and top with meat mixture to prevent noodles from bloating in storage. Adjust seasoning to taste, and enjoy! Video Nutrition FactsServing: 1serving | Calories: 336kcal | Carbohydrates: 35.7g | Protein: 22.4g | Fat: 11.6g | Cholesterol: 50.3mg | Sodium: 271.7mg | Fiber: 3.2g | Sugar: 6.4g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Kale Salad Recipe by Chelsea Lords Kale Salad is packed with nutritious ingredients and covered in a delicious white balsamic orange dressing. We top massaged kale with ripe, sweet mangoes, crisp red cabbage, and red pepper, crunchy carrots, citrusy cilantro, and salty roasted almonds. Try some of our other favorite kale salads: this Kale and Quinoa Salad, this Kale Avocado Salad, or this Kale Couscous Salad. A few weeks ago I promised more kale and I’m here to deliver! We’ve been on a major kale kick lately and this has been the perfect side salad to so many of our favorite recipes. While this Kale Salad recipe is pretty straightforward and easy, I’ll share some tips below for making it. I’m also spilling the “secret” to delicious kale, and after that giving some recommendations for prepping this salad in advance. Let’s get started! Kale Salad tips Truly, a ripe mango makes this salad; it’s far more flavorful and creamy with fully ripe fruit. I highly recommend honey mangoes for this salad (also known as Ataulfo mangoes). They’re sweeter and creamier than regular mangoes and don’t have the typical fibers throughout. Very thinly slice the cabbage, carrots, and red pepper; it allows them to integrate better into the salad. You can also buy pre-shredded carrots for a quicker prep time. Adjust to your preference: We like this salad loaded with toppings (not just a bunch of kale). However, if you’d prefer more kale or less of a certain ingredient, this salad is very forgiving. You may also want less of the dressing (we like lots!), so add slowly and to your preference. Use roasted almonds: Buying sliced almonds that have already been roasted saves time and adds flavor. These honey-roasted sliced almonds are my favorite! (Not sponsored). Preparing the kale Kale gets a bad rap, but when prepared correctly, it’s quite delicious! The secret to great kale? We massage it. I know, this sounds strange, but rubbing the leaves with salt creates friction that breaks down the tough fibers and mellows out the flavor. It’s not an old wives’ tale; there’s real science to it! Read a bit more about it in this article. Here’s the nitty gritty: Start by removing the thick stems and then very thinly slice (ribbon) the kale. I think the smaller the pieces or shreds of kale, the better it tastes. Once it’s all chopped, put it in a colander (or for a quicker preparation time, use the base of a salad spinner!) and give it a quick rinse. Next, sprinkle some fine sea salt on top and, using your hands, rub and massage the salt into the kale. Massage the kale for about a minute or until it turns a deep green color; then give it another quick rinse. Allow the kale to dry completely before adding it to the salad (a salad spinner speeds that process quite a bit). If the kale is wet, the dressing won’t cling as well to the salad. Make ahead All of the salad ingredients (except the almonds) can be tossed together in advance and stored in the fridge. The dressing can also be made ahead — in fact, it’s even better when it’s made earlier– as the flavors have a chance to intensify and meld together. Store the dressing separately in the fridge. When you’re ready to serve, simply add in the almonds and dressing and toss the salad. Kale Salad doesn’t sit well for more than a day (once dressed), as the salad ingredients get soft and even a bit mushy. (The dressing breaks down the ingredients.) Serve this salad as a main dish Kale Salad is surprisingly filling and can easily serve as a main dish when you add in a little protein. Here are some of our favorite additions: Chicken: Any leftover cooked chicken works fine; I’m partial to leftover grilled chicken from this chicken marinade recipe. Steak: Grill or pan sear some steak to add right on top of this salad. Grains: Cook quinoa, barley, farro, or even some lentils, and once cooled, toss them in the salad for a protein boost. Serve Kale Salad alongside: Chicken Kabobs with a sriracha cream sauce Grilled Curry Chicken easy chicken marinade Egg Roll in a Bowl low-carb egg-roll-inspired meal Beef Larb Thai-inspired ground beef dinner Coconut Curry Chicken reader favorite recipe! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Kale Salad 5 from 2 votes - Review this recipe Kale Salad is packed with nutritious ingredients and covered in a delicious white balsamic orange dressing. We top massaged kale with ripe, sweet mangoes, crisp red cabbage, red pepper, crunchy carrots, citrusy cilantro, and salty roasted almonds. SAVE TO RECIPE BOX Print Recipe Kale Salad 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Kale Salad is packed with nutritious ingredients and covered in a delicious white balsamic orange dressing. We top massaged kale with ripe, sweet mangoes, crisp red cabbage, red pepper, crunchy carrots, citrusy cilantro, and salty roasted almonds. Course Salad Cuisine American Keyword Kale Salad Prep Time 25 minutes minutes Total Time 25 minutes minutes Servings 6 as a side Chelsea Lords Calories 215kcal Author Chelsea Lords Cost $7.90 IngredientsSalad▢ 2 packed cups kale chopped or thinly sliced▢ salt▢ 1 and 1/2 cups red cabbage shredded▢ 1 cup carrots shredded▢ 1 heaping cup mango chopped (~1 large mango or 2 honey mangoes; we like honey mangoes best!)▢ 1 cup red sweet bell pepper thinly sliced▢ 1/3 cup fresh cilantro finely chopped▢ 1/2 cup almonds sliced and roasted (See Note 1)Dressing▢ 2 clementine oranges (1 and 1/2 teaspoons zest and 3 tablespoons juice)▢ 1 and 1/2 tablespoons white balsamic vinegar▢ 1/4 cup + 2 tablespoons olive oil▢ 3/4 teaspoon Dijon mustard▢ 1 and 1/2 tablespoon honey▢ 1/2 teaspoon EACH: ginger and garlic finely minced▢ 1/4 teaspoon EACH: salt and pepper InstructionsKALE: Start by removing the thick stems and then very thinly slice (ribbon) the kale. The smaller the shreds of kale, the better. Once it's all chopped, put it in a colander (or the base of a salad spinner) and give it a quick rinse. Next, sprinkle some fine sea salt on top (about 1/2 to 1 full teaspoon) and, using your hands, rub and massage the salt into the kale. Massage the kale for about a minute and then give it another quick rinse. Allow the kale to dry completely before using in the salad or spin in the salad spinner to quickly dry.SALAD: In a large bowl, toss together the prepared and completely dried kale, shredded cabbage, shredded carrots, chopped mango, thinly sliced red bell pepper, and cilantro.DRESSING: For the dressing, add all the ingredients to a covered container and shake until combined. You may need to use a spoon to stir the bottom if the honey has settled. Taste and adjust as desired with an extra pinch of salt/pepper or drizzle of honey.ENJOY: Pour dressing over the prepared salad gradually; you may not want to use all the dressing (we like lots!). Toss until ingredients are well incorporated and dressing coats everything. Sprinkle almonds on top and toss once more. Recipe NotesSTORAGE: This salad doesn't sit well for more than a day (once dressed) as the salad ingredients get soft and even a bit mushy. (The dressing breaks down the ingredients.) Note 1: Almonds: I like to buy honey-roasted salad topper almonds for this salad, but any sliced almonds work. You don't have to toast them, but you can if desired. To toast, add the almonds to a dry nonstick skillet and place over medium-high heat. Stir frequently until fragrant and ever-so-slightly browned; watch carefully because they can go from toasted to burned in an instant! Nutrition FactsServing: 6serving as a side | Calories: 215kcal | Carbohydrates: 18.2g | Protein: 3.9g | Fat: 15.7g | Sodium: 23.6mg | Fiber: 4g | Sugar: 12.6g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Carrot Cake by Chelsea Lords This is our favorite Carrot Cake recipe of all time! It’s incredibly moist and perfectly spiced with a delicious tangy cream cheese frosting. Decorate the cake with candied pecans to give it an extra delicious finish touch! Love carrot cake? Check out some of these other carrot cake recipes like this Carrot Pumpkin Cake recipe or these Carrot Cake Cupcakes. Carrot Cake This cake has been years and years in the making! Carrot cake is my dad’s favorite cake, so, naturally, I had to get it just right for him. I’m happy to report he has deemed this the best carrot cake he’s ever tried! This carrot cake is ultra moist with a tender crumb. It’s soft and luscious — it practically melts in your mouth! This cake is perfectly spiced with cinnamon, ginger, nutmeg, and cloves — none of which are overpowering. The spices are subtle and work together to create a deep flavor. This cake emphasizes brown sugar over white, which further intensifies those deep notes of spice (brown sugar has molasses in it, which beautifully complements the spices). And this cake paired with the tangy and sweet cream cheese frosting is a match made in heaven! The frosting penetrates the cake, making the cake that much more tender. It also helps to balance the sweetness of the cake. And finally, the exterior of the cake is garnished with candied pecans. They add a final touch of sweetness and pizzazz to this already unforgettable cake. So, don’t worry if you don’t have the time to make candied pecans; this cake will still be amazing even without them. Let’s chat cake pans This cake is created for 9×2-inch cake pans (here are the exact cake pans I use.) Use the right size cake pans for the best results. While we’re talking about cake pans, you’ll also want to make sure you line the cake pan with parchment paper. This cake is so moist that if the bottom isn’t lined, the cake won’t come out nicely. (I speak from experience!) There’s nothing more frustrating than spending a good deal of time and money on ingredients for the cake to not come out cleanly! There’s an easy to way line cake pans; check out this photo slideshow or read the directions below: Tear off a sheet of parchment paper, slightly larger than the cake pan. Fold the parchment in half, and in half again–to form a square shape. Fold the square in half to create a triangle. Fold the triangle in half again. Hold the triangle against the bottom of the pan from the center outwards. Cut the parchment right where it meets the edge of the cake pan along the curve of the cake pan. Unfold the parchment and press it into the bottom of the cake pan. QUICK TIP Generously grease the cake pan and parchment paper with nonstick cooking spray. Then lightly dust the cake pans with flour. Between the spray and the parchment paper liner, you can rest assured the cake will come out nicely and cleanly. What makes the cake moist? Using incorrect ingredients, overmixing the batter, using too much flour, baking the cake too long, or at too high of a temperature (incorrectly calibrated oven) can result in a dry cake. Below are a few tips to ensure a moist cake: Shred carrots by hand on the small side of the grater. Grating carrots by hand can be a pain, but you’ll be amazed at how much moisture results from shredding the carrots. Pre-shredded carrots in the grocery store are much too large and dry for this carrot cake. Follow baking directions carefully in a calibrated oven. Spoon and level the flour. If you pack in too much flour, you’ll get dense, dry cake. Here’s a great video showing how to properly measure flour for this recipe. Add oil and applesauce. This cake recipe calls for both oil and applesauce, which both contribute tremendously to the moisture. I don’t recommend substituting these 2 ingredients. How to get even cake layers When making a layered cake, it is important to make sure you are dividing the batter equally between the cake pans. It’s important for the cake to look even and pretty, but even more importantly, the layers need to bake evenly. The easiest way to confirm the layers are even is to weigh them! Eyeball pouring even amounts into each pan and then check the accuracy with a kitchen scale. Simply weigh each pan and then use a spoon to adjust the batter in each cake pan so that each pan contains perfectly even amounts. How to know when this Carrot Cake is done baking Visual cues for doneness: Cake has ever-so-slightly pulled away from the edges of the pan and the top is caramelized in appearance. Physical cue for doneness: A toothpick inserted into the center of the carrot cake comes out clean or with a couple of moist (not wet) crumbs. How to invert a cake Most cakes are best removed from the pan while they are still slightly warm (otherwise they tend to stick to the cake pan). To invert your baked carrot cakes, run a sharp knife around the cake’s edge. Place the cooling rack on top of the cake and then flip the cake on the rack to fully cool. I like to invert these carrot cakes 15 minutes after pulling them out of the oven. Allow time for the carrot cake to completely cool before frosting. Cream Cheese Frosting This frosting is soft, tangy, and sweet. It’s the perfect pairing for the moist, spiced carrot cake! Below are my top two tips for frosting making success: Set out the butter and cream cheese about an hour before baking to get them to room temperature. If these ingredients aren’t at room temperature, they won’t combine smoothly, and there will be unpleasant cream cheese chunks in the frosting. Here are some tips for how to bring the cream cheese and butter to room temperature quickly. Slowly add in the powdered sugar. Add more or less powdered sugar, according to your personal taste preferences. More sugar will make the frosting sweeter and firmer, and less sugar will leave the frosting tangier and softer. QUICK TIP There is a lot of frosting for this cake because we really like a lot of frosting on every bite. If you would like less frosting on the cake, you can use leftover frosting as a fruit dip or spread it over sliced strawberries. You could even add it on top of waffles or pancakes for a cheesecake-type breakfast. Carrot Cake FAQs1Do you peel carrots for Carrot Cake?If carrots are thoroughly washed and scrubbed, you don’t ever technically need to peel the carrots. That said, some people find carrot skin to have a slightly bitter or unpleasant taste. While I’ll leave carrot peels on for most of my savory recipes, I do recommend peeling carrots first for sweets, including this Carrot Cake. 2What is the best way to grate carrots for Carrot Cake? Peel the carrot and thoroughly wash and dry. Cut off the tops and the bottom Shred the carrots carefully on the smallest holes on a cheese grater. Carefully measure to ensure you have a leveled 3 cups of shredded carrots. Yes, this is a process! But I promise you’ll be amazed the moisture finely shredded carrots add to this cake. 3Is it better to bake with butter or oil?In a Carrot Cake, we’ve got such strong flavors (thanks to the carrots and spices), that we don’t really need the flavor of butter. Instead, we use a flavorless oil which will contribute more moisture and the sensation of a moist cake. Oil will also ensure this carrot cake stays moist for days! Don’t leave out the oil — this cake relies on the fat in oil to make it tender! 4Is Carrot Cake healthy?It might seem like Carrot Cake is a healthier option since carrot is in the name and in the batter. But don’t be fooled: this cake should still be categorized as a treat. There is a lot of sugar and fat in both the cake and frosting. 5What is the best oil for baking cakes?When adding oil to cakes, particularly this Carrot Cake, use a neutral flavorless oil, so it doesn’t change the flavor or detract from the spices. I use and recommend vegetable or canola oil. Carrot Cake storage One of the best things about carrot cake is how well it does being made ahead of time! In fact, we like it even better the next day. This is great news if you’re making this cake for an event and want to get that done ahead of time! Make-ahead/Freezing: Carefully wrap the two cooled cake layers in plastic wrap and refrigerate for up to 2 days. You could also freeze them wrapped in plastic wrap for up to 1 month. Defrost in the fridge for about 8-10 hours before frosting and assembling. Finished cake: Store Carrot Cake in the fridge, tightly wrapped with plastic wrap, or under a cake dome for up to 4 days. The finished and frosted cake doesn’t freeze and thaw well. Unfortunately, cream cheese frosting doesn’t freeze and thaw well, but you can prepare it a day in advance. Store it in an airtight container in the fridge and set it out to room temperature about 30-45 minutes before you want to frost the cake. Fun flavor variation idea: add lemon curd! The carrot cake we used to serve at a restaurant I worked at had layers of lemon curd in between the cake and frosting. I recently added a bit of my favorite lemon curd to the center of this carrot cake and it was completely raved over! If you want to add a unique and special touch, I can’t recommend this enough! (If adding lemon curd, add the center cream cheese layer, a layer of lemon curd, and the other cake layer on top). Other Delicious Desserts Pumpkin Cake with cream cheese frosting Carmelitas oatmeal chocolate caramel bars Blueberry Coffee Cake with a streusel and glaze Cookie Bars with chocolate chips Strawberry Cheesecake Ice Cream Cake with a graham cracker crust FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Carrot Cake 5 from 5 votes - Review this recipe Our favorite Carrot Cake recipe of all time! This cake is incredibly moist and perfectly spiced with a delicious tangy cream cheese frosting. Decorate the cake with candied pecans to give it an extra delicious finish touch! SAVE TO RECIPE BOX Print Recipe Carrot Cake 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Our favorite Carrot Cake recipe of all time! This cake is incredibly moist and perfectly spiced with a delicious tangy cream cheese frosting. Decorate the cake with candied pecans to give it an extra delicious finish touch! Course Dessert Cuisine American, Vegetarian Keyword carrot cake Prep Time 45 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour 15 minutes minutes Servings 12 slices Chelsea Lords Calories 408kcal Author Chelsea Lords Cost $7.73 IngredientsDry Ingredients▢ 2 cups (250g) all-purpose flour ▢ 2 teaspoons baking soda▢ 1 teaspoon salt▢ 1 and 1/2 teaspoons ground cinnamon▢ 1/4 teaspoon ground nutmeg▢ 1/8 teaspoon ground ginger▢ 1/8 teaspoon ground clovesWet Ingredients▢ 1 cup (200g) vegetable oil▢ 1/4 cup (55g) regular applesauce (sweetened)▢ 1 and 1/2 cups (276g) light brown sugar▢ 1/2 cup (95g) white sugar▢ 3/4 tablespoon vanilla extract▢ 4 large eggs▢ 3 cups (295g) finely grated carrots (~5-6 large carrots)Frosting▢ 2 packages (8 oz.; 226g EACH) full-fat cream cheese, at room temperature, do not melt▢ 1/2 cup (113g) unsalted butter at room temperature, do not melt▢ 1 teaspoon vanilla extract▢ 4 cups (450g) powdered sugarCandied Pecans (OPTIONAL)▢ 1 large egg whites, (discard or save the yolk for another recipe)▢ 1 teaspoon water▢ 1/2 teaspoon vanilla extract▢ 1/2 cup (100g) white sugar▢ 1/2 teaspoon salt▢ 1/2 teaspoon ground cinnamon▢ 2 cups (218g) pecan halves InstructionsCakePREP CAKE PANS: Start by preheating the oven to 350 degrees F. Grab two 9-inch round pans and prepare parchment paper liners for the cake pans (See Note 1). Generously spray pans and liners with cooking spray and dust generously with flour. (Take your time preparing the pans so the cake doesn't stick -- it's worth the extra few minutes here!) Set aside. Set cream cheese and butter out for frosting so they can get to room temperature.CARROTS: Peel and then grate the carrots on the small side of a grater to get very fine pieces of carrots. Shred the carrots carefully. Measure to ensure you have 3 filled, but not packed cups. Yes, this is tedious, but definitely the star for making this cake ultra moist and tasty. I don't recommend using a food processor or pre-shredded carrots from the grocery store.DRY INGREDIENTS: In a large bowl, combine all of the dry ingredients EXCEPT FOR THE SALT. Add the flour, baking soda, cinnamon, nutmeg, ginger, and cloves. Whisk together and set aside.WET INGREDIENTS: In another large bowl, using hand mixers or a stand mixer (fitted with whisk attachment), beat together the oil, applesauce, brown sugar, white sugar, and vanilla with a large whisk until completely combined and smooth. Whisk vigorously -- the oil should be emulsified -- this takes about 1-2 minutes. Add in the eggs, 1 at a time, whisking after each addition. Add in the grated carrots and salt and stir to combine.SIFT IN DRY INGREDIENTS: Add a sifter on top of the wet ingredients bowl. Sift in all of the dry ingredients into the cake batter. Beat until completely combined and you have a smooth batter.BAKE: Divide the mixture evenly between the prepared pans (See Note 2) and bake for 28-35 minutes or until a toothpick, when inserted into the center, comes out clean or with a few moist crumbs. Remove and allow to cool for 15 minutes before inverting the cakes onto a cooling rack for them to finish cooling.OPTIONAL: Candied PecansPREP: While the cakes cool, prepare the pecans. Lower the oven temperature to 250 degrees F and line a large sheet pan with parchment paper or a Silpat liner.PREPARE 2 MIXTURES: In a mixing bowl, whip together the egg whites, water, and vanilla until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.TOSS PECANS: Add pecans to egg whites; stir to coat the nuts evenly. Using a slotted spoon, remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.BAKE: Bake for 45 minutes to 1 hour, stirring and tossing every 15 minutes. Remove the nuts and spread them on a sheet of parchment paper. Allow them to cool completely and harden and then finely chop the candied pecans.FrostingCOMBINE: In a large bowl fitted to a stand mixer, add in the cream cheese and butter. Make sure both are at room temperature and not at all melted or softened.BEAT: Beat the two until completely smooth. Add in the vanilla extract and a generous pinch of salt (if desired). Beat until smooth.POWDERED SUGAR: Gradually add in the powdered sugar, beating until smooth and combined. Taste and adjust adding more vanilla or salt if desired.DECORATE: Place a little frosting on the cake serving plate (just to hold the bottom cake in place) and top with one completely cooled cake layer. Add frosting to the center spreading it in an even layer. Top the frosting with the other cake.FINISH FROSTING: Use the remaining frosting to generously frost the cake. If the frosting is too soft, either refrigerate it or add an additional 1/2 cup powdered sugar. You will likely have a bit of extra frosting, so don't feel like you need to use it all on the cake. Once the cake is frosted, decorate the sides with the chopped candied pecans. Add a few to the top if desired. Video Recipe NotesNote 1: Make a parchment paper round liner for the bottom of the cake pans by following these steps: Tear off a sheet of parchment slightly larger than the cake pan. Fold the parchment in half and in half again to form a square shape. Fold the square into a triangle and then fold the triangle in half again. Hold the triangle against the bottom of the pan from the center outwards. Cut the parchment right where it meets the edge of the cake pan, along the curve of the cake pan. Unfold the parchment and press it into the bottom of the cake pan. Note 2: When making a layered cake, it is important to make sure you are dividing the batter equally between the cake pans so everything bakes evenly. The easiest way to confirm the layers are even is to weigh them! Eyeball pouring even amounts into each pan and then check the accuracy with a kitchen scale. Simply weigh each pan and then use a spoon to adjust the batter in each cake pan so that each pan contains perfectly even amounts. Nutrition FactsServing: 1serving | Calories: 408kcal | Carbohydrates: 54.5g | Protein: 4.6g | Fat: 20g | Cholesterol: 62mg | Sodium: 54mg | Fiber: 1.5g | Sugar: 36.7g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
The BEST Cowboy Caviar by Chelsea Lords Cowboy Caviar (AKA Texas Caviar) is a tasty side dish or dip made with black beans, black-eyed peas, lots of veggies, and a chili-lime vinaigrette-style dressing. This dip makes a great side salad, appetizer, or potluck addition! Try some of our other bean salads next — this garbanzo bean salad, quinoa black bean salad, or chickpea salad. Cowboy Caviar Cowboy Caviar, also known as Texas Caviar or Mexican Caviar is a mash-up between a salad and a dip and is made with a variety of fresh veggies, black-eyed peas, black beans, and then tossed in a light and tangy vinaigrette. It’s one of my all-time favorite snacks and today I’m sharing a twist on that original cowboy caviar with a few unconventional (but delicious) additions and a punched-up dressing! Why is it called Cowboy Caviar? This salad was created in the US around 1940 by Helen Corbitt. She served the dish at a Hotel in Austin Texas and it was given the name “Texas Caviar” as a funny comparison to true caviar (which is an expensive salt-cured fish roe). It’s since also earned the name “Cowboy Caviar.” Texans (and cowboys) are known for eating a lot of beans, and the black-eyed peas resemble caviar a little (just a little, though!). And if you’re in a pinch and unable to make it from scratch, many stores even sell pre-made cowboy caviar. It’s not the same as this fresh dip–it’s more like a bean and corn salad or salsa. Ingredients In Cowboy Caviar Veggies: One of the “secrets” to really good Cowboy Caviar is cutting veggies small so they mix well with beans and fit nicely on chips! Beans: Black beans and black eyed peas are the star of the show. Used canned beans or cook up your own. One can of beans is equivalent to one and a half cups cooked beans. Dressing: The dressing is light and simple, but packs a punch! It ties all the flavors together and brings out the fresh flavors of our veggies and heartiness of the beans. Make sure to shake it thoroughly before using. Cowboy Caviar tips The longer the red onions sit with the salad, the stronger they become. If you’re sensitive to the flavor, stir them in the dip right before serving, or only add them to a portion of the dip if you plan to have leftovers. I recommend dicing the avocado last (and right before enjoying) to keep it as fresh as possible. Since avocados brown quickly, you don’t want to chop them too far in advance. You’ll also want to make sure you don’t dress or add avocado to any of the cowboy caviar that you plan to save for leftovers. Control the heat: Leave in some of the seeds and/or ribs in the jalapeño for extra spice. You can also add a pinch of cayenne pepper to the dressing for more heat. For less heat, use McCormick® chili powder in the dressing (it’s very mild) and be sure to thoroughly remove the ribs and seeds before dicing the jalapeño. How long can you keep Cowboy Caviar? Without the avocado and dressing added, this dip sits fairly well and will last 2-3 days refrigerated in an airtight container. Add dressing only to the portions that will be enjoyed immediately; for leftovers, store dip, avocado, and dressing separately. Or simply omit the avocado. How to make Cowboy Caviar There’s nothing tricky about making this dip or salad, but it does take a good amount of prep time. There are quite a few veggies to chop and a dressing to assemble. Start by prepping the veggies and draining the beans. Add everything into a large serving bowl. Next prepare the dressing by adding the ingredients to a Mason jar and shaking to combine. Drizzle the dressing over the salad and gently toss to combine. Serve it as is or (how we like it best) with some good corn tortilla chips! QUICK TIP Cut all the tomatoes at once: Place a plate with a lip upside down on a solid surface. Place all the cherry tomatoes inside that lip and then secure them down with the bottom lip of another plate. Place your hand on top of that plate securely and using a sharp serrated knife, slice through all of the cherry tomatoes at one time! Serving Suggestions As a side salad or appetizer With tortilla chips as a dip As a salad, spooned over romaine lettuce Serve Cowboy Caviar into lettuce wraps Layer over cilantro–lime rice for a vegetarian entree, sprinkled with some crumbled queso fresco or cotija cheese Add in 1 to 1-1/2 cups cooked diced chicken or rock shrimp for additional protein. More Easy Recipes Mango Salsa with avocado and red onion Sweet Potato Quinoa Salad with a lemon vinaigrette Cucumber Salad with a balsamic vinaigrette Chicken Salad creamy chicken salad with pecans and dried cranberries Costco Kale Salad with a creamy poppy seed dressing FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Cowboy Caviar 5 from 9 votes - Review this recipe Cowboy Caviar (AKA Texas Caviar) is a tasty side dish or dip made with black beans, black-eyed peas, lots of veggies, and a chili-lime vinaigrette-style dressing. This dip makes a great side salad, appetizer, or potluck addition! SAVE TO RECIPE BOX Print Recipe Cowboy Caviar 5 from 9 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Cowboy Caviar (AKA Texas Caviar) is a tasty side dish or dip made with black beans, black-eyed peas, lots of veggies, and a chili-lime vinaigrette-style dressing. This dip makes a great side salad, appetizer, or potluck addition! Course Appetizer, Salad, Side Dish, Vegetarian Cuisine American, Vegan, Vegetarian Keyword cowboy caviar Prep Time 25 minutes minutes Total Time 25 minutes minutes Servings 8 -10 servings as an appetizer Chelsea Lords Calories 165kcal Author Chelsea Lords Cost $5.62 IngredientsSalad/Dip▢ 1 and 3/4 cups sweet corn (use frozen that has been thawed, drained canned corn, or cut off the cob (2 ears))▢ 1 and 3/4 cups cherry tomatoes, quartered (1-10 oz container)▢ 1/2 cup red bell pepper, diced▢ 1/2 cup green bell pepper, diced▢ 1/3 cup red onion, diced Note 1▢ 2 tablespoons diced jalapeño Note 2▢ 1/3 cup finely chopped cilantro (measured after chopping; ~3/4 of 1 bunch)▢ 1 can (15.25 oz.) black beans, drained and rinsed▢ 1 can (15.5 oz.) black-eyed peas, drained and rinsed▢ 2 small/medium ripe avocados, diced (heaping 1 cup; 160g), optionalDressing▢ 2 tablespoons red wine vinegar▢ 2 tablespoons freshly squeezed lime juice▢ 1 teaspoon white granulated sugar▢ 1 teaspoon chili powder (I use McCormick, which is very mild)▢ 1/2 teaspoon EACH: ground cumin, paprika, dijon mustard▢ 1/4 teaspoon garlic powder▢ 1/3 cup extra virgin olive oil▢ Fine sea salt and freshly cracked pepper▢ Tortilla chips, for serving▢ Additional cilantro and lime wedges, for serving, optionalUS - Metric USMetric InstructionsVEGGIE PREP: (As you prep these veggies remember the results are best when all of the ingredients are roughly the same size, so aim to dice the veggies around the size of the beans.) Cut the corn off the cob. Quarter the cherry tomatoes, dice the red pepper, dice the green pepper, finely dice the jalapeño and cilantro. COMBINE: Add all the prepped veggies to a large bowl with the drained and rinsed black beans and black-eyed peas.DRESSING: Add all the dressing ingredients to a Mason jar. Seal the jar and shake until combined. Season to taste-- I add 1/2 teaspoon fine sea salt and pepper.AVOCADO AND DRESSING: Right before serving, dice the optional avocados and gently stir into the caviar. Drizzle dressing. (There is a lot, but we like it all; feel free to add less if desired.) Taste and season to taste; I usually add another 1/4 teaspoon fine sea salt (up to 1/2 teaspoon); depending on how ripe the veggies are you may need more or less. Taste a few times and add slowly.STORAGE: If not serving immediately, store the dressing separately from the caviar and add the avocados right before eating. If you plan to have leftovers, only add dressing and avocado to what you will be serving and store the three components separately. Video Recipe NotesNote 1: If you're concerned about the "bite" of the red onion, soak the diced onions in salted ice water for 10 minutes. Drain thoroughly before adding Note 2: To control the heat, completely remove the ribs and seeds from the jalapeño pepper. For more heat, leave some in. Nutritional information does not include tortilla chips but does include avocado. Nutrition FactsCalories: 165kcal | Carbohydrates: 17g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 13mg | Potassium: 314mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1061IU | Vitamin C: 53mg | Calcium: 11mg | 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.
Blueberry Oatmeal Bars by Chelsea Lords These flourless (gluten free) blueberry oatmeal bars are soft and chewy. They’re loaded with oats, sweet dried blueberries, and topped with a sweet vanilla glaze. These bars are made with better-for-you, wholesome ingredients. A great wholesome snack! These blueberry oatmeal bars are soft, chewy, and bursting with sweet-tart dried blueberries. They’re essentially a mash up of soft granola bars and a bowl of oatmeal — you’ll get thick and chewy, wholesome-tasting, oat-filled bars with this recipe. These bars are quite healthy and can be made even healthier without the glaze if you’re watching sugar consumption. How to make Blueberry Oatmeal Bars Descriptions below correlate with numbered photos. Combine all the oatmeal bar ingredients (except the blueberries) in a large bowl Mix ingredients until well combined Add in dried blueberries Fold with a spatula to mix in the berries Transfer batter to a lined 8×8 pan Bake until lightly browned at the edges and firm in the center Blueberry Oatmeal Bars ingredients Old fashioned oats: the oats make up the base of these bars and are what give them that delicious oatmeal granola bar chewiness. Make sure to use old fashioned oats — quick oats are too processed and will make the bars overly dry; steel cut oats won’t soften enough. Oat flour: no need to buy specialty flour, oat flour can be made with quick or old fashioned oats; read more on this below. Cinnamon: this spice adds a really nice complementary flavor to the blueberries and bars; feel free to reduce, omit, or increase the amount depending on personal preference. Salt: this ingredient helps balance all the flavors in these blueberry oatmeal bars Peanut butter: this ingredient provides structure and stability as well as protein to these bars. The peanut butter really makes these bars quite filling! I haven’t personally tested, but I do think a creamy almond butter would work nicely in these bars. Coconut oil: this oil has become popular the last few years as a healthier alternative to butter and gives these bars a nice flavor. Honey: these bars are mainly naturally sweetened with honey. Honey is rich in antioxidants and contains some nutrients. Light brown sugar: I wanted these bars to be fully naturally sweetened, but they did need a bit more sweetness and were too wet with all honey, so we do use a little brown sugar in these bars — only 1/3 cup! Vanilla extract: this ingredient contributes to a nice subtle flavor Egg + egg yolk: the egg provides stability to the batter and adds flavor and protein to these bars. The egg yolk adds additional structure and flavor. Use the leftover egg whites in this egg wrap! Dried blueberries: make sure to use dried blueberries, not fresh or frozen, in these bars. Dried blueberries are typically found with any other dried fruits and/or raisins/dried cranberries in the grocery store. How to make oat “flour” If you have quick oats or old fashioned oats, you can have oat flour ready for these blueberry oatmeal bars in an instant! Place the oats (you can use old fashioned or quick oats) into the bowl of your food processor or small blender jar. Pulse the oats until ground into a powder-like consistency that resembles flour. Stir the oats around if needed to be sure all the oats are finely ground and there aren’t any full oats left. Make sure to measure your oat flour after it’s been turned to flour and not in the original whole oat form. Blueberry Oatmeal Bars tips Line the pan with parchment paper and leave an overhang for easy bar removal. These bars will stick to the pan and be near impossible to pull out without the parchment Let the bars cool: while it’s so tempting to eat one straight out of the oven (and hey — you do you) these bars are crumbly and a bit gooey while hot. They thicken up a lot as they cool. The glaze also will get overly melty and messy if drizzled on warm bars. Don’t over-bake: remove the bars when they are slightly browned on the edges; the middle and top of the bars may look a bit wet or gooey, but as long as the bars don’t “jiggle” when slightly shaken in the pan, they’re done. If the bars are over-baked they won’t be very soft or chewy. Storage Store these blueberry oatmeal bars in an airtight bag or container at room temperature. These bars are best enjoyed within 2-3 days of making. Leftovers can be frozen and later thawed at room temperature. To freeze: wrap individual bars tightly in plastic wrap and then place individually wrapped bars in an airtight freezer-safe container. More healthy snacks: Chocolate Energy Bites with chocolate protein powder No Bake Granola Bars with dark chocolate drizzle Healthy No Bake Cookies with peanut butter Healthy Blueberry Muffins with Greek yogurt Oatmeal Bars peanut butter flavored FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Blueberry Oatmeal Bars 5 from 3 votes - Review this recipe These flourless (gluten free -- See Note 1) blueberry oatmeal bars are soft and chewy. They're loaded with oats, sweet dried blueberries, and topped with a sweet vanilla glaze. These bars are made with better-for-you, wholesome ingredients. SAVE TO RECIPE BOX Print Recipe Blueberry Oatmeal Bars 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These flourless (gluten free -- See Note 1) blueberry oatmeal bars are soft and chewy. They're loaded with oats, sweet dried blueberries, and topped with a sweet vanilla glaze. These bars are made with better-for-you, wholesome ingredients. Course Breakfast Cuisine American Keyword Blueberry Oatmeal Bars Prep Time 15 minutes minutes Cook Time 25 minutes minutes Total Time 40 minutes minutes Servings 12 bars Chelsea Lords Calories 207kcal Author Chelsea Lords Cost $6.24 IngredientsBlueberry Oatmeal Bars▢ 1 cup old fashioned oats▢ 1/3 cup blended up oats (oat flour)▢ 1 teaspoon ground cinnamon▢ 1/2 teaspoon fine sea salt▢ 1/3 cup creamy peanut butter ▢ 1/4 cup melted coconut oil▢ 1/4 cup honey▢ 1/3 cup light brown sugar, lightly packed▢ 1 teaspoon pure vanilla extract▢ 1 large full egg▢ 1 large egg yolk (save the whites for another recipe or discard them)▢ 3/4 cup dried blueberriesGlaze (Optional)▢ 3/4 teaspoon pure vanilla extract▢ 1/2 cup powdered sugar▢ 1/16 teaspoon (tiny pinch) fine sea salt▢ 1/2 to 3/4 tablespoon milk (any milk works; I used whole milk)US - Metric USMetric InstructionsFor the bars:Preheat the oven to 325 degrees F. Line an 8 x 8 baking pan with parchment paper with an overhang. (These will be near impossible to get out if you don't use it)To make oat flour, just place old fashioned or quick oats in a blender and pulse until they resemble flour. Measure AFTER blending to make sure you have the right amount.Combine the all the ingredients except the dried blueberries in a large bowl and stir until smooth and well combined. Add in the dried blueberries and stir. Transfer batter to prepared pan.Bake for 23-26 minutes or until set at the edges (it does look slightly wet in the center, but as long as it doesn't jiggle it's done. The bars will firm up as they cool; be careful to not over bake.)For the vanilla drizzle:Combine all of the ingredients in a medium sized bowl starting with only 1/2 tablespoon milk. Whisk briskly until a very thick glaze has formed. Add up to 1/4 tablespoon milk if needed.Transfer the glaze to a plastic resealable bag and cut off the very tip. Once the bars have cooled, drizzle the glaze over the bars.StoringStore these blueberry oatmeal bars in an airtight bag or container at room temperature. These bars are best enjoyed within 2-3 days of making. Leftovers can be frozen and later thawed at room temperature.To freeze: wrap individual bars tightly in plastic wrap and then place individually wrapped bars in an airtight freezer-safe container. Video Recipe NotesNote 1: these bars are naturally gluten free, but ensure all the products you use are indeed gluten free and aren't processed in an environment with other gluten products Nutrition FactsServing: 12bars | Calories: 207kcal | Carbohydrates: 28.6g | Protein: 3.8g | Fat: 9.1g | Cholesterol: 23.3mg | Sodium: 41.8mg | Fiber: 1.9g | Sugar: 19.3g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Vegetable Curry by Chelsea Lords Vegetable Curry is tasty, filling, and loaded with good-for-you ingredients. It’s made with plenty of veggies, including sweet potatoes and cauliflower that have simmered in a spice-packed creamy coconut curry sauce. Try some of our other popular curry recipes next: this Butternut Squash Curry, Coconut Curry Chicken, or this Yellow Chicken Curry. The Best Vegetable Curry I’ve been perfecting this super easy Vegetable Curry recipe, and it’s finally ready! You’ll need a few fresh things, but mostly it’s stuff from your cupboard—like spices, curry paste, coconut milk, canned tomatoes, frozen peas, and rice. And the fresh bits like onions, ginger, garlic, and sweet potatoes last ages in your kitchen. I couldn’t wait to share this with you, especially if you’ve already got these ingredients waiting for you. This curry is also perfect for making ahead of time. It keeps really well and tastes even better the next day as the flavors come together. I love cooking a big pot on Sunday, then splitting it into containers for easy lunches all week. Just gotta make sure to hide it from the kids, or it’s gone before Monday! Ingredients In Vegetable Curry Coconut oil: Used for sautéing to create a fragrant curry base. Onions, garlic, ginger: These aromatics form a flavorful foundation. Spices and curry paste: Turmeric, cumin, garam masala, curry powder, paprika, coriander, and red curry paste build the curry’s complex flavors and heat. Coconut milk: Adds creaminess; full-fat for a richer taste, lite for a lighter version. Crushed tomatoes and vegetable stock: Enhance sauce flavor and balance spices. Sweet potatoes and cauliflower: Provide heartiness and nutrients, absorbing the spices. Frozen peas: Introduce sweetness and a pop of color at the end. Cilantro: Gives a fresh touch to the dish before serving. How To Make Vegetable Curry Prep: Dice onions, mince garlic and ginger, and chop sweet potatoes and cauliflower. Sauté: In coconut oil, cook onions, ginger, and garlic until fragrant. Spice: Stir in turmeric, cumin, masala, curry powder, paprika, coriander, curry paste, salt, and pepper. Potatoes: Add sweet potatoes, coating them with spices. Veggies: Add cauliflower, coconut milk, tomatoes, and stock. Boil, then simmer until tender. Simmer: Stir occasionally until sweet potatoes soften. Finish: Add peas and cilantro, with a splash of lime juice if desired. Serve: Over rice with naan bread. VARIATIONS Switch Things Up Swap veggies: see the section above for different veggies to substitute into the curry. Add spice: If you want a spicier curry (as written, this recipe is very mild), increase the red curry paste to 3 tablespoons and add in some red pepper flakes or cayenne pepper (to your preference; start slowly and increase as desired). For a more Thai-flavored curry, stir in a few tablespoons of fish sauce at the end. Not vegan or vegetarian? Chicken broth or stock will work in place of the vegetable stock. Is Vegetable Curry Healthy? This vegan recipe is packed with nutrients and low in calories, full of minerals from the veggies, and boasts anti-inflammatory benefits from spices like turmeric. For a lighter version, opt for lite coconut milk and serve with less rice and naan. Check out this article to get familiar with any exotic ingredients. More Delicious Vegetarian Recipes Vegetarian Enchiladas Vegetarian Shepherd’s Pie The BEST Vegetable Soup Vegetarian Chili Vegetarian Tacos FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Vegetable Curry 5 from 11 votes - Review this recipe Vegetable Curry is tasty, filling, and loaded with good-for-you ingredients. It's made with plenty of veggies including sweet potatoes and cauliflower that are simmered in a spice-packed creamy coconut curry sauce. SAVE TO RECIPE BOX Print Recipe Vegetable Curry 5 from 11 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Vegetable Curry is tasty, filling, and loaded with good-for-you ingredients. It's made with plenty of veggies including sweet potatoes and cauliflower that are simmered in a spice-packed creamy coconut curry sauce. Course Dinner, Main Course Cuisine Healthy, Thai, Vegan Keyword vegetable curry Prep Time 30 minutes minutes Cook Time 30 minutes minutes Total Time 1 hour hour Servings 6 servings Chelsea Lords Calories 364kcal Author Chelsea Lords Cost $5.79 Ingredients▢ 1/4 cup coconut oil▢ 1 and 1/2 cups finely diced yellow onion (~1 large onion)▢ 1 and 1/2 tablespoon finely minced ginger (~1 inch piece)▢ 1 tablespoon finely minced garlic (~3 cloves)▢ 3/4 teaspoons ground turmeric▢ 1 teaspoon EACH: ground cumin, garam masala▢ 1 tablespoon yellow curry powder▢ 1 and 1/2 teaspoon EACH: paprika, ground coriander▢ 2 tablespoons red curry paste (See Note 1)▢ Salt and pepper▢ 2 cans full-fat coconut milk (lite is ok; curry will be a lot less creamy)▢ 1 can (14.5 ounces) fire-roasted crushed tomatoes▢ 1 cup vegetable stock▢ 4 and 1/2 cups chopped sweet potatoes (~3 medium to large potatoes)▢ 3 and 1/2 cups chopped cauliflower (~1 small head/1/2 large head)▢ 3/4 cup frozen peas▢ 1/3 cup finely diced cilantro▢ Optional: fresh lime juice▢ Optional: serve over basmati rice (See Note 2) and with naan bread if desiredUS - Metric USMetric InstructionsPREP: Dice the onion, mince the garlic, and mince the ginger. Peel and dice the sweet potatoes to get about 4 and 1/2 cups. Set aside.SAUTE: Add the 1/4 cup coconut oil to a large cast-iron pot and heat on medium high. Once the oil is melted, add in the 1 and 1/2 cups finely diced onion, 1 and 1/2 tablespoons finely minced ginger, and 1 tablespoon finely minced garlic. Sauté until tender and very fragrant, about 7-9 minutes. Reduce heat to low if anything is burning or getting too brown. While everything is sauteing, measure out the spices and add to the pot: 3/4 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon garam masala, 1 tablespoon yellow curry powder, 1 and 1/2 teaspoons paprika, 1 and 1/2 teaspoons ground coriander, and 2 tablespoons red curry paste. Season to taste, I add 1 and 1/4 teaspoons salt and 1/4 teaspoon pepper, or to preference. Cook and stir until fragrant, over medium-low heat, 1-3 minutes.ADD VEGGIES: Add in the cubed 4 and 1/2 cups sweet potatoes and stir to coat in spices. Cook over low heat, stirring occasionally as you chop the cauliflower. Coarsely chop the cauliflower -- it doesn't need to be in individual florets or anything special, just a quick coarse chop. Add the 3 and 1/2 cups cauliflower and stir to coat in everything. Add in the 2 cans coconut milk, 1 can crushed tomatoes, and 1 cup vegetable stock. Stir and bring to a boil, and then reduce the heat to low and simmer, covered, for 18-25 minutes or until veggies are tender. Remove lid and stir occasionally -- every 7 or so minutes. (Check tenderness by piercing with a fork; if sweet potatoes pierce easily, they're ready). While the curry is simmering, I like to cook up some basmati rice (See Note 2).FINISHING: Stir in the 3/4 cup frozen peas and 1/3 cup diced cilantro. If desired, add in some fresh lime juice or serve lime wedges with individual plates. Serve over cooked basmati rice, with naan bread, and enjoy immediately. Recipe NotesNote 1: If you're vegan, make sure the red curry paste is vegan; Thai Kitchen® brand is vegan. Note 2: Here's how I cook basmati rice: Measure the rice and rinse it in a fine-mesh sieve until the water runs clear. Place the rice in a bowl and cover it with water to soak for about 5-10 minutes. While the rice is soaking, fill a large pot with water and set to boil. Once the water is at a rolling boil, drain the rice and add it to the pot. Cook without reducing the heat, for 5 minutes and then drain and fluff with a fork. Nutrition FactsServing: 6servings | Calories: 364kcal | Carbohydrates: 31.7g | Protein: 5.9g | Fat: 25.4g | Sodium: 304.2mg | Fiber: 5.8g | Sugar: 8.6g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
S’mores Cookie Bars by Chelsea Lords Gooey, marshmallow-filled, chocolate-layered, graham-cracker oatmeal crumb coated S’mores Cookie Bars. Can’t get enough of graham crackers, marshmallows, and chocolate? Us either! Try these Golden Grahams® cereal S’mores bars or S’mores cookies next! A must-make S’mores treat! There are few things I love more in the summer than S’mores. And since bonfires and homemade S’mores aren’t as readily available as I’d like, I’ve resorted to making as many treats as possible with plenty of chocolate, lots of marshmallows, and graham crackers. And S’mores Cookie Bars are one of my favorite creations as of late. These bars begin with a soft, chewy, and sugary oatmeal cookie layer and are loaded with creamy milk chocolate and fluffy sweet marshmallows. S’mores Cookie Bars ingredients Butter: Use unsalted butter to perfectly control the amount of salt in the bars. Light brown sugar: Pack the sugar when measuring. Old fashioned oats: Avoid quick oats or steel cut oats; they won’t work in this recipe. White all-purpose flour Baking soda Salt: It balances and intensifies flavors Milk chocolate chips: We use milk chocolate because nothing screams S’mores like milk chocolate to me! That said, these bars are very sweet; if you’re concerned about sweetness use semi sweet or dark chocolate instead. Marshmallow fluff: Jet-Puffed Marshmallow Creme® (not sponsored; affiliate link) is by far my favorite fluff to use in these bars. If you don’t have access to marshmallow fluff, you can try making your own. Graham crackers: No S’mores treat is complete without these iconic crackers! We crush up just 2 crackers to mix into the topping for S’mores Cookie Bars. How to make S’mores Cookie Bars Add melted and cooled butter to brown sugar. Mix to combine. Add in the flour, oats, baking soda, and salt Stir to form a thick cookie dough. Spread a little over half of the dough to the pan, press into an even layer, and bake. Sprinkle chocolate chips on top of the warm dough. Soften marshmallow fluff in the microwave. Spread on top of the chocolate chips. Crush 2 graham crackers and add to the remaining cookie dough. Stir to combine. Sprinkle over the marshmallow fluff and bake again. Let cool and set up, cut into bars, and enjoy. Recipe tips Wait for the butter to cool to room temperature. If you add sugar to hot or even warm butter, it will melt the sugar and cause these S’mores Cookie Bars to be greasy. Line the baking pan. These bars are sticky! Make sure to line the pan with parchment paper for easy removal. Spoon and level the flour: to avoid packing too much flour into the cookie base. Watch the linked video if you need some guidance. Use high-quality milk chocolate for best results. You’ll get both a better melt and better flavor. My favorite for S’mores Cookie Bars is Ghirardelli® or Guittard®. Cheaper brands can have a waxier content that is far less flavorful. More delicious desserts Funfetti Bars cookie base with marshmallows and candy topping 7 Layer Bars with a graham cracker crust Carmelitas caramel chocolate oatmeal bars Caramel Cookie Bars shortbread cookie bars with a caramel center Vanilla Cheesecake Bars with a berry topping FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. S'mores Cookie Bars 5 from 5 votes - Review this recipe Gooey, marshmallow-filled, chocolate-layered, graham-cracker oatmeal crumb coated S'mores Cookie Bars. SAVE TO RECIPE BOX Print Recipe S'mores Cookie Bars 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Gooey, marshmallow-filled, chocolate-layered, graham-cracker oatmeal crumb coated S'mores Cookie Bars. Course Dessert, Snack Cuisine American Keyword Smores Cookie Bars Prep Time 25 minutes minutes Cook Time 21 minutes minutes Total Time 46 minutes minutes Servings 12 -16 bars Chelsea Lords Calories 205kcal Author Chelsea Lords Cost $5.32 Equipment8x8 or 9x9 pan (8x8 for thicker bars; 9x9 for thinner bars; we like 8x8 best!) Ingredients▢ 3/4 cup unsalted butter, partially melted and cooled▢ 3/4 cup light brown sugar, packed▢ 1 cup white flour▢ 1 cup old fashioned oats, do not use quick or steel oats▢ 1 teaspoon baking soda▢ 1/2 teaspoon salt▢ 1 bag (12 ounces) milk chocolate chips▢ 1 jar (7 ounces) marshmallow fluff (I use Jet-Puffed Marshmallow Creme)▢ 2 graham crackersUS - Metric USMetric InstructionsPREP: Preheat the oven to 350 degrees F. Line an 8x8 or 9x9-inch baking pan with parchment paper and set aside. We prefer 8x8 pan for thicker bars, but either pan size works.COOKIE BASE: In a large bowl, mix the 3/4 cup melted and cooled butter (See Note 1), 3/4 cup brown sugar, 1 cup flour, 1 cup oats, 1 teaspoon baking soda, and 1/2 teaspoon salt. Stir until combined into a thick cookie dough. Divide the mixture in half and press one half of it into the prepared pan.BAKE: Bake at 350 degrees for 8 minutes, then remove. CHOCOLATE AND MARSHMALLOW: Immediately out of the oven, sprinkle the 1 bag of chocolate chips evenly over the cookie crust. Warm the marshmallow fluff in the microwave (make sure there is no metal/foil topping on the fluff or don't microwave) for 7 seconds. Spoon the marshmallow fluff on top of the chocolate chips and, working carefully (and slowly), gently smooth into one layer.REMAINING COOKIE DOUGH: Crush up the 2 graham crackers (I put them both in a bag, seal the bag, and crush with a wooden spoon or handle of a knife; just a coarse crush is enough). Add the crackers to the rest of the cookie dough mixture and stir to combine. Crumble the cookie dough mixture over the marshmallow fluff. Bake for another 13-15 minutes until the top layer is lightly browned.COOL: Remove from the oven and allow to cool at room temperature for at least 1 hour before cutting into the bars. Using the overhang of parchment paper, pull bars out and cut with a sharp knife. Best enjoyed within 2-3 days (store in an airtight container). Video Recipe NotesNote 1: Don't add hot butter to the sugar -- it will melt the sugar and cause greasy bars. Nutrition FactsServing: 16bars | Calories: 205kcal | Carbohydrates: 32.9g | Protein: 1.9g | Fat: 9.1g | Cholesterol: 23mg | Sodium: 42mg | Fiber: 1g | Sugar: 17g 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 Kabobs by Chelsea Lords Enjoy these delicious Chicken Kabobs, featuring tender marinated chicken, ripe mangos, crunchy onions, and juicy tomatoes, served with a simple, spicy sriracha sauce. They’re not only flavorful but also packed with protein and nutrients for a fulfilling meal. The Best Chicken Kabobs Chicken Kabobs are an easy remix on traditional summer kabobs, thanks to the unique marinade and the addition of fresh mango. You don’t see mango in many grilling recipes, but I’ll tell you that once you grill mango, you’ll never want to go back. Grilling enhances the natural sweet taste of mangos and adds a fun flavor twist to the chicken and other vegetables. The mango becomes juicy, smoky, and slightly caramelized, adding a delicious component to the dish. If you’re hesitant about the whole fruit, veggies, and chicken ordeal we’ve got going on, try adding just the mango to separate kabobs and enjoying it as a side dish to this meal. Chicken Kabobs Ingredients Marinade: Olive Oil: Makes the chicken moist and keeps it from sticking to the grill. Orange and Lime Juice: Makes the chicken tender and gives a fresh, tangy taste. Cilantro: Adds a fresh, green flavor. Soy Sauce: Makes the chicken savory. Honey: Adds sweetness. Garlic and Ginger: Gives a spicy and strong flavor. Sriracha Sauce: Makes it spicy. Salt and Pepper: Adds basic flavor. Kabob Ingredients: Chicken: The main part of the dish. Fruits/Veggies (Mango, Red Onion, Cherry Tomatoes, Zucchini): Adds sweetness and crunch; makes the dish colorful. How To Make Chicken Kabobs Mix Marinade: Combine olive oil, orange juice, lime juice, cilantro, soy sauce, honey, garlic, ginger, sriracha, salt, and pepper. Marinate Chicken: Cut chicken into pieces, place in a bag with marinade, and refrigerate for 30 minutes to 6 hours. Prep Grill: Heat the grill to medium-high and oil the grates. Prepare Veggies/Fruit: Chop mango, red onion, zucchini, and keep cherry tomatoes ready. Assemble Kabobs: Skewer chicken, mango, onion, zucchini, and tomatoes. Grill: Cook kabobs on the grill for 6-8 minutes, turn once. Serve: Remove from grill and serve. QUICK TIP If you do happen to add all the marinade to the raw chicken, you can boil it in a saucepan to make it safe again. More details here. Tips For Success Use a ripe mango for better grilling and caramelization. Check ripeness by gently squeezing; it should be soft like a ripe peach or avocado and have a fruity smell at the stem. Honey Mangos (Ataulfo mangoes) are recommended for their sweetness and creaminess. Cut vegetables and chicken into even sizes for uniform cooking. If using chicken thighs, skewer them separately from the veggies and mango to avoid overcooking the vegetables, as thighs take longer to cook. More Grilled Chicken Recipes Chicken Quinoa Bowl Grilled Curry Chicken Grilled Chicken Marinade Chicken Gyros Grilled Chicken with Avocado Salsa FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chicken Kabobs 5 from 5 votes - Review this recipe Enjoy these delicious Chicken Kabobs, featuring tender marinated chicken, ripe mangos, crunchy onions, and juicy tomatoes, served with a simple, spicy sriracha sauce. They're not only flavorful but also packed with protein and nutrients for a fulfilling meal. SAVE TO RECIPE BOX Print Recipe Chicken Kabobs 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Enjoy these delicious Chicken Kabobs, featuring tender marinated chicken, ripe mangos, crunchy onions, and juicy tomatoes, served with a simple, spicy sriracha sauce. They're not only flavorful but also packed with protein and nutrients for a fulfilling meal. Course Dinner, Main Course Cuisine American Keyword chicken kabobs Prep Time 15 minutes minutes Cook Time 10 minutes minutes Total Time 25 minutes minutes Servings 4 servings Chelsea Lords Calories 599kcal Author Chelsea Lords IngredientsChicken Marinade and Veggies/Fruit (See Note 1)▢ 1/2 cup olive oil▢ 3/4 cup orange juice▢ 2 tablespoons chopped cilantro▢ 1/4 cup freshly squeezed lime juice▢ 2 and 1/2 tablespoons low-sodium soy sauce▢ 2 tablespoons honey▢ 1 teaspoon minced garlic▢ 1 teaspoon minced ginger (or 1/4 teaspoon ginger powder)▢ 1 teaspoon sriracha sauce▢ Salt and pepper▢ 1 and 1/2 pounds boneless skinless chicken breasts▢ Fruits/Veggies: 1 large mango or 2 honey mangoes, 1 red onion, 3/4 pint cherry tomatoes, 2 small-medium zucchini, chopped cilantro (optional)Sriracha Dipping Sauce▢ 1/2 cup mayo▢ 2 large limes▢ 3 teaspoons sriracha sauce▢ 1 teaspoon white sugar, optional InstructionsMARINADE: Whisk together all of the marinade ingredients in a medium-sized bowl. Remove about 1/2 cup (put in an airtight container in the fridge for later) and pour the rest into a large sealable bag. CHICKEN: Cut the chicken into bite-sized pieces (1 to 1 and 1/2 inches) and put in the resealable bag with the marinade. Seal the bag or cover tightly and place in the fridge. Refrigerate for at least 30 minutes--preferably 2-3 hours up to 6 hours. Do not exceed 6 hours, as the acidity will start to dry out the chicken.PREP GRILL: Preheat the grill to medium-high heat (about 400-450 degrees F). Clean and then oil the grill grates by generously dipping a paper towel in olive oil and using tongs to rub it on the grill grates.PREP FRUIT AND VEGGIES: Peel and chop a mango into 2-inch cubes; chop the red onion to thick 1-2 inch pieces; and cut a zucchini into half moons. CREATE KABOBS: Once the chicken has marinated, place the chicken pieces on a skewer alternating with (See Note 1) prepared fruits and veggies (the cubed mango, red onion pieces, and zucchini). Add cherry tomatoes to the skewers as well.GRILL: Place the kabobs on the oiled hot grill and cook for 6-8 minutes, flipping once or until chicken is cooked through. Chicken should reach 160 degrees F or juices run clear. The carryover heat will take chicken to the safe 165 degrees F. When turning the kabob sticks, brush the chicken with all but 2 tablespoons of the reserved marinade. Save those last 2 tablespoons for a finishing "dressing."SERVE: Add kabobs to a plate and evenly drizzle the remaining 2 tablespoons of marinade over everything. Serve with the sriracha dipping sauce and additional chopped cilantro if desired.Sriracha Dipping SauceZest part of 1 lime to get about 1/2 teaspoon lime zest and then juice 2 limes to get about 3-4 tablespoons lime juice.Combine the mayo, lime juice, lime zest, sriracha, and (if desired) white sugar in a bowl. Add some salt and pepper to taste. Stir well and then taste, adding additional lime or sriracha to personal preference. Video Recipe NotesNote 1: Marinade: The marinade is separated into three parts, so don't add it all to the raw chicken or you won't be able to use it later on. We use it to marinate the chicken, then as the chicken is cooking, we brush the reserved marinade on the meat. We'll also save some marinade to drizzle over everything after it's finished as a sort of dressing. Nutrition information is a bit tricky here, because the marinade doesn't actually contribute all those calories, but it does contribute some. These nutrition facts reflect all ingredients, even though a lot of marinade is discarded or cooks off the chicken. Nutrition FactsServing: 4servings | Calories: 599kcal | Carbohydrates: 39.1g | Protein: 18.9g | Fat: 44g | Cholesterol: 62.7mg | Sodium: 395mg | Fiber: 2.9g | Sugar: 24.6g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Brownie Ice Cream Bars (With Samoas) by Chelsea Lords Brownie Ice Cream Bars with Samoas start with a brownie base that’s covered with hot fudge, chopped Samoas cookies, creamy caramel ice cream, and topped with whipped cream! Brownie Ice Cream Bars With Samoas It’s no secret I’m obsessed with cookies; from these Oatmeal Pecan Cookies to these chewy Snickerdoodles to these famous Chewy Chocolate Chip Cookies, I can’t ever get enough. And while I’ll always feel that homemade is best, there is also room for Girl Scout® Cookies. And even more room for the Samoas and Thin Mints! So today, we’re channeling my personal favorite Girl Scout Cookie (Samoas) into a totally decadent summery dessert — Brownie Ice Cream Bars with chopped Samoas cookies, caramel ice cream, hot fudge, and whipped cream. Talk about taking this to a whole new level! Because with this dessert, more is more. How to make Brownie Ice Cream Bars With Samoas With only a few ingredients, these brownie ice cream bars couldn’t be simpler to assemble. Simple to assemble, but impossible to resist! Start by making fudge brownies: We begin with a boxed mix for this recipe. Brownie mixes are delicious and they’re convenient, especially since the goal for this dessert is quick and easy. If you want to make your brownies from scratch, use your favorite brownie recipe in place of the mix in this recipe (Just make sure it fills a 9×13-inch pan). My personal favorite mix for this recipe: Betty Crocker’s Supreme Triple Chunk®. There are different versions of this mix, so make sure to get the mix that will fit a 9 x 13-inch pan. As far as homemade, I do have this delicious Gluten-Free Brownies recipe on my site that can be used in place of the boxed mix (just leave off the frosting). Fudge and Samoa Cookies: While the brownies are baking, coarsely chop the Samoa cookies. While I say Samoas cookies throughout this post, you don’t have to use the Girl Scout Cookie version. Keebler® has a nearly identical cookie — “Coconut Dreams“– which is usually what I use in this recipe. (not sponsored) After all, you can’t find Girl Scout Cookies all year long. The brownies are ever so slightly underbaked, cooled completely, and then spread with a jar of hot fudge. Once the fudge is spread evenly over the brownies, gently press the chopped Samoas into the fudge layer. To keep these bars from falling apart, be sure to gently press the cookies into the fudge, not just scatter them on top evenly. Add caramel ice cream: The next layer is the ice cream! Use your favorite caramel ice cream for this layer and if you’re not sure where to start, The Guardian has rated their top favorites. Dreyer’s® Slow Churned Caramel Delight Ice Cream is my personal favorite for these bars (not sponsored). Then the whipped topping: Lastly, we top these bars with a whipped topping. You can certainly make your own (how to make whipped cream) or just use a container of thawed, frozen whipped topping. Once everything is set, feel free to add some leftover crushed (or whole) Samoas cookies for garnish (See more topping ideas below)! These ice cream bars are sure to be a hit! Topping Ideas We love these bars just as is, but feel free to get creative with some toppings. Below are some topping ideas for the finished bars: Caramel sauce: Store-bought or homemade Samoas: Crush any leftover cookies that weren’t used in the bars and sprinkle them on top (or garnish slices with full cookies). Miniature chocolate chips Variations Want to try this recipe with cookies and cream instead? I have a recipe for that which has been a huge hit on this website. Try these Brownie Oreo Ice Cream Bars. Replace the brownie base with an Oreo crust instead. If going this route, I’d recommend making the ice cream layer thicker. Try a different Girl Scout Cookie-inspired treat. For Thin-Mint-inspired bars, try these Mint Ice Cream Bars and replace the Oreos with Thin Mints. QUICK TIP If you have to have Girl Scout Samoas and only Girl Scout Samoas, do yourself a favor and stock up the next time the scouts are out selling cookies. Put them in a freezer-safe container and freeze until you need them for this recipe! Recipe tips Line the pan with parchment paper for easy serving. Make sure to keep the bars in the freezer as much as possible while making them. If the ice cream gets too soft and melty, it tends to turn icy when re-frozen. Ever so slightly underbake the brownies. Since they’ll be frozen, they’ll firm up and get quite hard; I’ve found if the brownies bake the full time indicated on the package, they’re too hard in these bars (especially contrasting with the soft ice cream and whipped topping). Add the whipped topping right before serving. You want to avoid re-freezing these bars with the whipped topping since its flavor and texture degrade after being refrozen. For cleaner (and easier) slicing, run your knife under hot water and then wipe off with a towel between slices. More crowd-pleasing dessert recipes S’mores Cookie Bars Ice Cream Sandwich Cake Strawberry Shortcake Trifle Edible Cookie Dough Waffle Cake FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Brownie Ice Cream Bars With Samoas 5 from 2 votes - Review this recipe Brownie Ice Cream Bars With Samoas start with a brownie base that's covered with hot fudge, cut-up Samoas cookies, creamy caramel ice cream, and topped with whipped cream! SAVE TO RECIPE BOX Print Recipe Brownie Ice Cream Bars With Samoas 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Brownie Ice Cream Bars With Samoas start with a brownie base that's covered with hot fudge, cut-up Samoas cookies, creamy caramel ice cream, and topped with whipped cream! Course Dessert Cuisine American Keyword Brownie Ice Cream Bars Prep Time 25 minutes minutes Freezing Time 8 hours hours Total Time 8 hours hours 25 minutes minutes Servings 36 bars (1, 19x13 pan) Chelsea Lords Calories 200kcal Author Chelsea Lords Cost $7.82 Ingredients▢ 1 package (21 ounces) family-sized chocolate fudge brownie mix (See Note 1)▢ Ingredients listed on brownie mix package▢ 1 container (12 ounces) hot fudge sundae topping▢ 1 package (8.5 ounces) fudge stripe coconut cookies such as Keebler's Coconut Dreams Cookies or Girl Scout Samoas cookies▢ 1 container (1.5 quarts) Ice Cream we prefer Dreyer's Caramel Delight ▢ 1 container (8 ounces) frozen whipped topping▢ Optional: Caramel sundae sauce, extra cookies, mini chocolate chips InstructionsPREP: Line a 9x13-inch pan with parchment paper and lightly spray with nonstick spray. Preheat the oven according to the brownie mix instructions.BROWNIE BASE: Follow package directions to prepare the brownies. Spread the brownie batter into the prepared 9x13-inch pan and spread evenly. Bake according to package directions, removing 2-3 minutes earlier than indicated by the instructions.HOT FUDGE: Remove and allow to cool to room temperature. Cover and place in the freezer for 30 minutes. Warm hot fudge in the microwave for 15-20 seconds for easier spreading, and then top the brownies evenly with the hot fudge topping.COOKIES: Coarsely chop all but three of the cookies and gently press the cookie pieces on top of the fudge topping. Cover and freeze for 10 minutes.ICE CREAM: Scoop the ice cream on top of the cookie pieces (don't let the ice cream melt too much or it will get icy upon being re-frozen). Using a spatula, gently press and spread the ice cream as evenly as possible; then cover and return to the freezer until very firm -- at least 3 hours. I like freezing them overnight.FINISHING: Before serving, smooth the thawed whipped topping over the bars and crush the remaining three cookies. Sprinkle those crumbs over the bars along with miniature chocolate chips if desired.SERVE: Let bars sit out for 5-10 minutes before cutting into them. For cleaner (and easier) slicing, run your knife under hot water and then wipe off with a towel between slices. Top individual bars with caramel sundae sauce if desired. Video Recipe NotesNote 1: Brownies: I use and recommend Betty Crocker’s® Supreme Triple Chunk Brownie Mix (21 ounces) for these bars. Leftovers: Whipped topping and crushed cookies are best added to the servings you are enjoying -- these additions don't re-freeze as well; they become a bit icy. Make sure to cover bars very tightly before re-freezing. Nutrition FactsServing: 36bars | Calories: 200kcal | Carbohydrates: 28.7g | Protein: 2.8g | Fat: 8.3g | Cholesterol: 18.1mg | Sodium: 126.6mg | Fiber: 0.6g | Sugar: 19.3g 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.
Carrot Cake Cupcakes by Chelsea Lords These easy Carrot Cake Cupcakes are moist, tender, infused with the perfect amount of spices, and topped with a sweet cinnamon-cream cheese frosting. Add a sprinkle of pecans for the perfect finishing touch! Carrot Cake Cupcakes These Carrot Cake Cupcakes are one of my family’s favorite treats and everyone that tries these goes crazy for them! My dad’s all-time favorite dessert is Carrot Cake and after spending literally years perfecting my carrot cake recipe, I thought I’d tweak it a bit to create some perfectly moist, tender, and flavorful cupcakes. All in the name of “testing,” we’ve made these cupcakes more times than I can count the last couple of months. My toddler alternates asking for these or Carrot Cake every single Sunday when we bake a treat together. As much as I love that cake, these cupcakes are easier to make (especially with four little hands adding ingredients quicker than I can monitor!). Carrot Cake Cupcakes Taste So what can you expect taste-wise from these cupcakes? These classic Carrot Cake Cupcakes are moist, tender, and soft. They’re spiced with cinnamon, ginger, nutmeg, and cloves — none of which are overpowering but work together subtly to create a deep, rich flavor. This cupcake recipe emphasizes brown sugar over white– which further intensifies those deep notes of spice. The brown sugar also contributes to a more moist and tender cupcake. These cupcakes are topped with a luscious and sweet cream cheese frosting that has a hint of cinnamon spice. The slight tang of the frosting helps to balance the sweetness of the cupcakes. How to make Carrot Cake Cupcakes from scratch My top tips for success in making these homemade cupcakes: Start with room-temperature ingredients. It’s important for the final texture of these cupcakes that all of your ingredients are at room temperature. Using room-temperature eggs ensures that the eggs disperse more evenly into the batter; that gives these cupcakes a lighter texture (the eggs trap air). Soaking refrigerated eggs in a bowl of warm (not hot) water for about 10 minutes is a quick way to do this. Otherwise, pull the eggs out of the refrigerator about 30 minutes before use. (You’ll also want the applesauce and carrots at room temperature.) When you measure the flour, be sure to spoon and level the measuring cups so you aren’t adding in too much or too little flour. Too much flour and you’ll get dense cupcakes and too little flour and these cupcakes will likely sink and be too wet. Stir everything until just combined. If you overmix the ingredients, you’ll end up with dense cupcakes. How to know when these Carrot Cake Cupcakes are done Visual cues for doneness: Cupcakes are slightly domed and the tops are caramelized in appearance. Physical cue for doneness: A toothpick inserted into the center of the cupcakes comes out clean or with a couple of moist (not wet) crumbs. If you don’t have a toothpick, press down gently on the top of the cupcake, if the cupcake springs back nicely, they are done. QUICK TIP Number 1 Tip For Success: Grate the carrots by hand! I know, it can be a pain, but this is how we ensure ultra-moist and delicious cupcakes. Pre-shredded carrots in the grocery store are much too large and dry for these cupcakes, and results won’t be the same. Cream Cheese Frosting This frosting is soft, tangy, and sweet. It’s the perfect pairing for these moist, spiced cupcakes! Below are my top two tips for frosting-making success: Set out the butter and cream cheese about an hour before baking to get them to room temperature. If these ingredients aren’t at room temperature, they won’t combine smoothly, and there will be unpleasant cream cheese chunks in the frosting. Here are some tips for bringing the cream cheese and butter to room temperature quickly. With room-temperature cream cheese and butter, the two ingredients will cream together smoothly, giving your frosting the perfect foundation. Slowly add in the powdered sugar. Add more or less powdered sugar, according to your personal taste preferences. More sugar will make the frosting sweeter and firmer, and less sugar will leave the frosting tangier and softer. QUICK TIP There is a lot of frosting for these cupcakes so each one can be generously frosted (as pictured in this post). If you would like less frosting on the cupcakes, make only half the indicated frosting recipe or make the full batch and use leftovers as a fruit dip or spread over sliced strawberries. You could use it to top waffles or pancakes for a cheesecake-type breakfast. Carrot Cake Cupcakes FAQs1How many calories are in Carrot Cake Cupcakes?I’ve included a full nutrition breakdown for these cupcakes below the recipe if you’re interested. The total caloric amount for one unfrosted cupcake is 220 calories. This does not include the frosting as that will change depending on how much frosting you use per cupcake. The frosting recipe below makes enough to add a “sky-high” amount of frosting to each cupcake (exactly what is pictured in these photos). If you want less frosting, cut the frosting recipe in half. 2How long do you bake mini Carrot Cake Cupcakes?If you want to make these cupcakes in a miniature muffin tin instead of a regular muffin tin, you’ll want to make sure to still use paper liners and you’ll bake them around 10-15 minutes. Check the cupcakes around 10 minutes. You can test for doneness by sticking a toothpick in the center of a cupcake. If it comes out clean (or with a few moist crumbs) they are done and if it comes out wet you can add a few minutes! 3How do you store Carrot Cake Cupcakes?Truly, these cupcakes (and the frosting) are even better the second day! The flavors from the spices have intensified by day 2, so don’t stress about having to make these the same day as an event! For any cupcakes that don’t get eaten, store them in an airtight container (or cupcake holder) in the fridge. These cupcakes are best within 3-4 days of being made. The finished and frosted cupcakes do not freeze and thaw well. 4Can I freeze Carrot Cake Cupcakes?The unfrosted cupcakes freeze beautifully! Freeze cooled cupcakes on a sheet pan for 1 hour and then transfer to an airtight container or bag for up to a month. Thaw at room temperature or overnight in the fridge before frosting. Unfortunately, cream cheese frosting doesn’t freeze and thaw well, but you can prepare it a day in advance. Store it in an airtight container in the fridge and set it out to room temperature about 30-45 minutes before you want to frost the cupcakes. Variations Gluten-Free: Use gluten-free flour instead of regular flour. More Spices: Add more nutmeg, ginger, and cloves for a stronger taste. Nuts or Raisins: Put in some chopped nuts or raisins for extra crunch and sweetness. Pineapple: Mix in some crushed pineapple to make the cake moist and fruity. Coconut: Use some coconut oil and add shredded coconut to give a tropical flavor. Switch Up The Frosting: Add a plain Vanilla Frosting, Vanilla or Chocolate Buttercream Frosting, or a Peanut Butter Frosting. More tasty desserts Lemon Blueberry Sweet Rolls with a sweet glaze Coconut Macaroons dipped in chocolate Magic Cookie Bars with a graham cracker crust Easter Cookies with Cadbury egg candies Creamy Lemon Pie with a graham cracker crust FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Carrot Cake Cupcakes 4.90 from 19 votes - Review this recipe These easy Carrot Cake Cupcakes are moist, tender, infused with the perfect amount of spices, and topped with a sweet cinnamon-cream cheese frosting. Add a dusting of pecans for the perfect finishing touch! SAVE TO RECIPE BOX Print Recipe Carrot Cake Cupcakes 4.90 from 19 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These easy Carrot Cake Cupcakes are moist, tender, infused with the perfect amount of spices, and topped with a sweet cinnamon-cream cheese frosting. Add a dusting of pecans for the perfect finishing touch! Course Dessert Cuisine American, Vegetarian Keyword carrot cake cupcakes Prep Time 40 minutes minutes Cook Time 20 minutes minutes Total Time 1 hour hour Servings 12 cupcakes Chelsea Lords Calories 286kcal Author Chelsea Lords Cost $6.96 EquipmentStandard size muffin tinMuffin tin liners Ingredients▢ 1 and 1/3 cups white, all-purpose flour (spoon and level)▢ 1/2 teaspoon baking soda▢ 1/2 teaspoon baking powder▢ 1/2 teaspoon fine sea salt▢ 1 and 1/4 teaspoon ground cinnamon▢ 1/4 teaspoon EACH: ground nutmeg, ground ginger, ground cloves▢ 2/3 cup light-brown brown sugar, packed▢ 1/3 cup white granulated sugar▢ 2 large eggs▢ 1/4 cup unsweetened applesauce▢ 3/4 teaspoon vanilla bean paste (or use 1/2 tablespoon pure vanilla extract)▢ 1/2 cup vegetable (or canola) oil▢ 1 and 1/2 cups finely shredded carrots (~3 medium carrots) Note 1Cream Cheese Frosting (Note 2)▢ 1/2 cup unsalted butter, at room temperature▢ 1 package (8 oz.) full-fat cream cheese, at room temperature (do not use low fat)▢ 1/2 teaspoon vanilla bean paste (or use 1 teaspoon pure vanilla extract)▢ 1/8 teaspoon fine sea salt▢ 1/4 teaspoon ground cinnamon▢ 3 cups powdered sugar▢ Optional: 1/2 cup finely chopped pecansUS - Metric USMetric InstructionsPREP: Preheat oven to 350 degrees F. Line a 12-cavity muffin pan with cupcake liners and set aside. Set out the cream cheese and butter to get to room temperature.DRY INGREDIENTS: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.WET INGREDIENTS: In a separate large mixing bowl, use a mixer to beat together the brown sugar, white sugar, and eggs until combined. Mix in applesauce and vanilla extract. With the mixer running at low speed, slowly pour in vegetable oil and mix until combined. Finely shred the carrots (on the small side of your grater) and measure to ensure you have 1 and 1/2 cups. Add the dry ingredients right on top of the wet ingredients and the shredded carrots right on top of that. Stir until JUST combined, being careful to not overmix.BAKE: Pour batter into the prepared muffin cups, filling each cup about 3/4 full. You should use all of the batter between the 12 cavities. Bake in preheated oven for about 18 - 22 minutes or until a toothpick when inserted into the center of the cupcake comes out clean. Cool in the muffin tin for several minutes; transfer to a wire rack and cool completely.For the frosting:FROSTING: Meanwhile, prepare the frosting. Using a hand mixer, cream together the room temperature butter and cream cheese on medium-high speed until completely smooth. Mix in vanilla extract, sea salt and cinnamon. With mixer running on low speed, slowly add powdered sugar and beat until well blended and smooth. If you'd like a thicker frosting, add a bit more powdered sugar. Chill the frosting while the cupcakes finish cooling.DECORATE CUPCAKES: Frost completely cooled cupcakes with cream cheese frosting and if desired, sprinkle crushed pecans on top.STORAGE: Store cupcakes in the fridge, tightly wrapped with plastic wrap, or in a cupcake holder for up to 4 days. The finished and frosted cupcakes don't freeze and thaw well, but you can freeze unfrosted cupcakes. Video Recipe NotesNote 1: Carrots: Grating carrots by hand can be a pain, but you’ll be amazed at how much moisture results from shredding the carrots. Pre-shredded carrots in the grocery store are much too large and dry for these cupcakes and results won't be the same. Note 2: Frosting: This makes a lot of frosting (enough for each cupcake to have as much frosting as pictured in these photos). If you'd like less frosting, you can halve the recipe. Nutrition FactsServing: 1serving | Calories: 286kcal | Carbohydrates: 30.5g | Protein: 2.7g | Fat: 17.7g | Cholesterol: 51.3mg | Sodium: 27.8mg | Fiber: 0.9g | Sugar: 18.9g 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.
