Fruit Salsa by Chelsea Lords Try fresh homemade Fruit Salsa with cinnamon sugar chips for dipping! It’s loaded with fresh raspberries, strawberries, nectarines, kiwi, and mango. The cinnamon sugar chips require only three ingredients! Fruit Salsa We are obsessed with fruity salsas, especially when they’re paired with a good marinated chicken recipe. Mango Chicken and Pineapple Chicken are two of our favorite meals at home! So, it’s high time I shared a great standard fruit salsa recipe with you all. It’s our absolute favorite, and the kids love it every time I make it! They get even more excited when I prepare a double batch of cinnamon sugar chips to dip in the salsa. QUICK TIPDice the fruit into very small pieces: if the fruit is large, it will seem more like a fruit salad than a salsa. And the big pieces will be hard to scoop onto a chip! Fruit Salsa Ingredients Below are the ingredients for our favorite fruit salsa, but feel free to mix and match different fruits as long as the quantities stay pretty consistent. Strawberries, Raspberries, Kiwis, Mango, Nectarine: These are the main ingredients for the salsa, giving it a sweet and fruity taste. Check out this how to cut a mango. Lemon Juice: Makes the salsa a bit tangy and helps the fruit flavors stand out. Apricot Preservers: Adds extra sweetness and helps stick the fruits together. Optional Honey: Use it if the fruits aren’t sweet enough. How To Make Fruit Salsa Chop the Fruit: Dice strawberries, raspberries, kiwis, mango, and nectarine into small pieces. Mix: In a big bowl, mix the chopped fruits together. Add Flavor: Pour in some freshly squeezed lemon juice and apricot preserves. Stir everything gently. Sweeten if Needed: If the fruits aren’t sweet enough, you can drizzle a bit of honey over the salsa. Chill: Put the salsa in the fridge while you prepare the chips. VARIATIONS Switch It Up Healthy Fruit Salsa: Use whole wheat pita bread instead of tortillas and reduce or omit apricot preserves. Salsa with Honey: Add up to a tablespoon of honey if the salsa needs more sweetness. Salsa for Fish: Pair the salsa with fish, like Blackened Tilapia. Salsa with Apple Jelly: Swap apricot/orange preserves with apple jelly, especially if using apples. Pineapple Salsa: Use fresh pineapple instead of mango, or include both. Add Fresh Mint: For an added fresh and contrasting flavor. More Fruity Recipes Fruit Tart with a sugar cookie base Four-ingredient Fruit Dip Pina Colada Fruit Salad Fruity Pebble Rice Krispie Treats Fruit Pizza Cheesecake Tart FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Fruit Salsa 5 from 2 votes - Review this recipe Try fresh homemade Fruit Salsa with cinnamon sugar chips for dipping! It's loaded with fresh raspberries, strawberries, nectarines, kiwi, and mango. The cinnamon sugar chips require only three ingredients! SAVE TO RECIPE BOX Print Recipe Fruit Salsa 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Try fresh homemade Fruit Salsa with cinnamon sugar chips for dipping! It's loaded with fresh raspberries, strawberries, nectarines, kiwi, and mango. The cinnamon sugar chips require only three ingredients! Course Appetizer, Dessert, Side Dish, Snack Cuisine American Keyword fruit salsa Prep Time 30 minutes minutes Total Time 30 minutes minutes Servings 6 -8 servings as an appetizer or side dish Chelsea Lords Calories 238kcal Author Chelsea Lords Cost $10.20 IngredientsFruit Salsa▢ 1 container (16 ounces) fresh strawberries, hulled and diced (~2 and 1/4 cups)▢ 1 container (6 ounces) fresh raspberries, diced (~heaping 3/4 cup)▢ 2 large kiwis, peeled and diced (~1 cup)▢ 1 large mango, peeled and diced (~1 cup)▢ 1 large nectarine, diced (~1 cup)▢ 1/2 tablespoon freshly squeezed lemon juice▢ 2 tablespoons apricot preservers▢ Optional: drizzle of honeyCinnamon Sugar Chips▢ 1/2 cup white cane sugar (or use white granulated sugar)▢ 1 tablespoon ground cinnamon▢ 6 unbaked flour tortillas▢ 1/4 cup unsalted butter meltedUS - Metric USMetric InstructionsPREP: Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a Silpat liner and set aside.FRUIT SALSA: In a large bowl, combine the diced strawberries, raspberries, kiwis, mango, and nectarine. Add the lemon juice and apricot preserves and very gently stir to combine. If needed, add a drizzle of honey (I always find it plenty sweet as is, but you may need some honey for less-ripe fruit!). Cover and refrigerate while making the chips.CINNAMON SUGAR: In a small bowl, whisk together the white sugar and cinnamon.TORTILLAS: Prepare the unbaked tortillas (if using) according to package directions. Brush one side of each tortilla with the melted butter. Using a sharp knife (or pizza cutter), cut each tortilla into 8 triangles. Place a tortilla over the bowl of sugar and cinnamon and sprinkle the tortilla with the mixture until well coated. BAKE: Place the tortilla triangles on the prepared baking sheet in one layer without overlapping. Bake on separate sheet pans or in batches if needed. Bake for 6-12 minutes, or until they begin to crisp. As soon as they begin crisping, remove them from the oven and allow them to cool completely. Let the tortillas stand for 10-15 minutes to cool and continue to firm up.SERVE: Serve tortilla chips alongside Fruit Salsa. Fruit Salsa best enjoyed the same day it's made. (Tortilla chips last up to a week in an airtight bag at room temperature.) Video Nutrition FactsServing: 8servings as an appetizer or side dish | Calories: 238kcal | Carbohydrates: 38.8g | Protein: 3.9g | Fat: 8.3g | Cholesterol: 15.3mg | Sodium: 346.9mg | Fiber: 2.2g | Sugar: 15.9g 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.
Healthy Minestrone Soup by Chelsea Lords Healthy Minestrone Soup is made with quinoa instead of pasta. It’s loaded with good-for-you veggies and a deliciously seasoned broth. Pair this healthy soup with some crusty bread or freshly made Dinner Rolls and a salad like this Mandarin Orange Salad. A healthy twist on minestrone soup Minestrone is a thick soup originating from Italy. It’s made with mirepoix (celery, onion, carrots), vegetables, pasta or rice, and often includes beans and tomatoes. The vegetables change, depending on what is in season and the actual soup can vary quite a bit depending on the region of the country. My version today isn’t an authentic minestrone soup, but it has a lot of the same elements — mirepoix, tomatoes, broth, beans, and lots of veggies. I’ve added a few healthy twists, including replacing pasta or rice with quinoa. The quinoa is not just a fun flavor twist, it also adds a whole lot of protein to this soup. It also brings a unique texture, making this soup ultra hearty and thick. How to make Healthy Minestrone Soup The descriptions below correlate with the photo collage following the text. Add olive oil, the mirepoix (onion, carrots, celery) and garlic to a pot. Cook until veggies are tender, about 7-9 minutes. Take your time, as this will develop the base flavor for the soup. Add in tomato paste and cook for a minute. Add in seasonings and stir well. Fire-roasted diced tomatoes get added in next. I recommend a good-quality canned tomato (I love Muir Glen®/San Marzano®; not sponsored). The tomatoes add so much richness to this healthy soup. Pour in the vegetable stock and add in the bay leaves. Again, a good veggie stock adds so much flavor; I love Swanson’s® stock (not sponsored). Bring to a boil and then reduce to a simmer. Add uncooked quinoa to the soup and cook for 15 minutes or until quinoa begins to pop. I like tricolor quinoa’s flavor best in this soup, but any variety of quinoa will work. This photo shows the soup once the quinoa is mostly cooked through and nearly tender. Add the remaining veggies: the zucchini, frozen corn, and frozen peas. The white beans are also added here. Last, add in the baby spinach and stir until just wilted. Variations Soup thickness: Healthy Minestrone Soup is a very thick and hearty soup — more the consistency of a stew. This is exactly how we love it, but you can always make it thinner by adding additional broth. 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. Swap veggies: Feel free to swap out the veggies called for in the recipe. If you’re using frozen veggies, add them in the last 5 minutes of cooking and if you’re using raw veggies, you’ll likely want to add them in with the quinoa so they have time to cook through. Some other veggie ideas include frozen chopped broccoli, diced potatoes, diced squash, and frozen green beans. Use kale instead of spinach: If using kale, coarsely chop it into bite-sized pieces and add it with the other veggies in the last 5 minutes of cooking. Quick tips Take your time developing the flavor base. The mirepoix, tomato paste, and seasonings really set up this soup to have a rich flavor; don’t rush sauteing 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. 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. The recipe also calls for fresh lemon juice which adds a nice touch of acid to help balance and intensify all the flavors. If you don’t like lemon, I recommend adding a teaspoon or two of red wine vinegar. Garnish: Fresh herbs and freshly grated Parmesan cheese (I recommend grating it on a microplane) make the perfect finishing touch for Healthy Minestrone 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 healthy soup recipes Crockpot Quinoa Chili packed with protein! Zuppa Toscana Soup Olive Garden copycat Lemon Chicken Orzo Soup with rotisserie chicken The BEST Vegetable Soup Crockpot White Chicken Chili winner of several chili cook-offs FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Healthy Minestrone Soup 5 from 12 votes - Review this recipe Healthy Minestrone Soup is made with quinoa instead of pasta. It's loaded with good-for-you veggies and a delicious seasoned broth. SAVE TO RECIPE BOX Print Recipe Healthy Minestrone Soup 5 from 12 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Healthy Minestrone Soup is made with quinoa instead of pasta. It's loaded with good-for-you veggies and a delicious seasoned broth. Course Dinner, Main Course, Soup Cuisine American, Italian Keyword Healthy Minestrone Soup Prep Time 25 minutes minutes Cook Time 30 minutes minutes Total Time 55 minutes minutes Servings 6 servings Chelsea Lords Calories 242kcal Author Chelsea Lords Cost $8.35 Ingredients▢ 3 tablespoons olive oil▢ 1 cup EACH: diced carrots, diced yellow 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▢ 1/2 teaspoon EACH: dried thyme, dried oregano, fine sea salt, freshly cracked pepper▢ 1 teaspoon Italian seasoning▢ 2 cans (14.5 ounces EACH) fire-roasted diced tomatoes (I love San Marzano or Muir Glen)▢ 6 cups vegetable stock (I recommend Swanson)▢ 2 bay leaves▢ 3/4 cup tri-colored quinoa (Note 1)▢ 1 can (15 ounces) Great Northern white beans, drained and rinsed▢ 1 cup frozen corn▢ 1/2 cup frozen peas▢ 1/2 cup diced zucchini (Note 2)▢ 2 cups coarsely chopped baby spinach▢ Finishing touches: 1 more tablespoon olive oil, 1 tablespoon lemon juice, fresh parsley (optional)US - Metric USMetric InstructionsVEGGIES: Add the 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 stir for another 1 minute. Add in the 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/2 teaspoon cracked pepper, and 1 teaspoon Italian seasoning. Cook and stir until fragrant, about another 30 seconds.SIMMER: Add both cans of undrained, fire-roasted diced tomatoes and 6 cups vegetable stock. Add the 2 bay leaves and bring the soup to a boil. Once boiling, reduce the heat to low and simmer for 10 minutes, covered most of the way with a lid (leave a 1 inch gap for the steam to escape). QUINOA: Remove the lid entirely and add in the rinsed quinoa. Cook, uncovered, for 15 minutes over low heat (soup should be maintaining a simmer, but not boiling). REST OF THE VEGGIES: After 15 minutes, add in the can of drained and rinsed white beans, 1 cup frozen corn, 1/2 cup frozen beans, and 1/2 cup diced zucchini. Stir and cook for 5 more minutes or until quinoa has fully "popped" and the veggies are warmed through. Remove from heat and gently stir in the spinach. The spinach should wilt within a minute or two. Finish the soup with another tablespoon olive oil and 1 more 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 slow cooker. Add in the diced tomatoes, stock, rinsed quinoa, drained and rinsed white beans, zucchini, frozen corn, frozen peas, 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 spinach, 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 so on the package), add it to a fine-mesh sieve and rinse under cold water. This removes the saponin coating which can cause quinoa to taste bitter. Note 2: We like the zucchini crisp-tender. If you'd like it totally tender, add it in when you stir in the quinoa. Nutrition FactsServing: 6servings | Calories: 242kcal | Carbohydrates: 38.8g | Protein: 6g | Fat: 8.1g | Sodium: 575.7mg | Fiber: 4g | Sugar: 7.6g 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.
Trail Mix by Chelsea Lords Make your own Trail Mix! This post contains five different Trail Mix recipes — a tropical version, an indulgent version, a mountain version, a peanut lover’s version, and a healthy version. Try one–or all five! Save money and make your own! There are few snacks I like more than trail mix, but you certainly pay a premium for pre-mixed nuts and candies. Making your own trail mix not only saves money, but also ensures you get exactly what you want in your mix (you know, so you don’t end up with an entire bag of leftover raisins that you didn’t even want in the mix…). So let’s start by talking about what’s in a trail mix and then go over options for customizing your own mix. What is in Trail Mix? Trail Mix commonly includes a variety of nuts and/or seeds, dried fruits, and often, candies or chocolate. Below are the ingredients I’m using in the different recipes today. (None of the below brands I call out are sponsoring this post; they’re just what I use, love, and recommend.) Roasted cashews: I like to save myself the step of roasting nuts and prefer to buy the pre-roasted varieties. Use whole cashews or even cashew halves and pieces. Roasted and salted almonds: We prefer the salted and roasted almonds over regular almonds; they have so much more flavor! Coconut chips: These toasted coconut chips by Bare® are my absolute favorites. Banana chips: I also love Bare’s banana chips; for a nice flavor twist, use the cinnamon- or strawberry-flavored apple chips. Dried mango: I don’t recommend the sugared dried mangos; I find them too sweet. Instead, I highly recommend Sunsweet Pacific Tropicals® Dried Mango. White chocolate chips: If you don’t love white chocolate, use extra milk chocolate or a different type of chocolate instead. Milk chocolate chips: If you want less sweetness, semi-sweet chocolate or dark chocolate can be used instead — whatever you like best! Peanut butter baking chips: These chips are typically found on the baking aisle near other baking chips. Dried cranberries: Sometimes we’ll switch it up and use cherry-juice-infused dried cranberries; both are great in Trail Mix. Dry roasted peanuts Raisins M&M’s: I like using miniature (baking) M&M’s® in these mixes, but regular M&M’s also work. Pretzels: I get the itty bitty mini pretzels so they’re about the same size as the other ingredients. Any pretzels work, but you might want to break larger pretzels up a bit. Reese’s pieces® Vanilla yogurt raisins: I love Mariana® vanilla yogurt raisins for these recipes. Other ingredients Some other ingredients that pop up commonly in trail mix: Shelled and salted sunflower seeds, walnuts, pumpkin seeds, dried pineapple, Rice Chex® cereal, pecans, dried cherries, golden raisins, popcorn, pistachios, chocolate-covered pretzels, dried papaya, dates, Teddy Grahams®, mini peanut butter cups, chocolate-covered pretzels, and chocolate chunks are all popular choices. Feel free to replace ingredients you don’t love with the ones listed above, or add in extra ingredients. QUICK TIP One of the great things about Trail Mix is that it’s so portable. It’s the perfect energy-boosting snack to take along to events. Keep in mind where you’ll be going when you create your mix. If you’ll be somewhere with a lot of heat (either outside or in a closed vehicle), remember that chocolate- and yogurt-covered ingredients will melt and get sticky. Stick with the non-melting item! Storage To store trail mix, place it in an airtight container (I like using mason jars or Weck® mold jars). Keep the container in a cool dry place for 2 weeks to 1 month. If the dried fruit you’re using is not dry enough, it will make the mix soft. I like to keep the tropical mix in airtight bags in the freezer. How to make Trail Mix Find a flavor profile that resonates best with you and toss everything in a large bowl until combined. Transfer portions to a large bag or container, or individual bags or containers. Below are the five Trail Mix recipes with photos under the recipes and additional details for each mix. Tropical Trail Mix Tropical Trail Mix combines banana chips, coconut chips, dried mango, cashews, and almonds. To ensure crunchy nuts, this mix is best eaten soon after being made; sometimes the dried fruit has enough moisture to soften the rest of the ingredients. Other additions: Try dried pineapple, dried papaya, yogurt-covered raisins, golden raisins, dried cranberries, walnuts, dried kiwi, dried apricots, or chopped dates. Indulgent Trail Mix Indulgent Trail Mix combines milk chocolate chips, white chocolate chips, peanut butter baking chips, dried cranberries, peanuts, and cashews. This mix is meant to be more of a treat, and is a great mix to bring to a party! Other addition: Try some dark chocolate chips or chunks, chocolate-covered pretzels, chocolate-covered almonds, popcorn, golden raisins, mini peanut butter cups, or dried cherries. Mountain Trail Mix Mountain Trail Mix combines almonds, cashews, mini M&M’s, raisins, and cashews; it’s a great all-purpose trail mix — perfect for taking along as you hike up a mountain. Other addition ideas: Include regular-sized M&M’s, sunflower seeds, chocolate-covered popcorn, dark chocolate chunks, or pecans. Peanut Lover’s Trail Mix Peanut Lover’s Trail Mix is more of a treat and truly for the peanut lover! Other additions: Add in some chocolate chips or chunks, chocolate-covered pretzels, white chocolate chips, mini Reese’s Cups®, or cocoa-roasted almonds. Healthy Trail Mix This is the healthiest mix of all the recipes in this post. Healthy Trail Mix combines dried cranberries, yogurt-covered raisins, cashews, and almonds. This mix is great if you want a mix that is less sweet or if you’re watching your sugar intake. Other additions: Include some walnuts, pecans, dried cherries, pistachios, pepitas, sunflower seeds, cocoa-roasted almonds, or coconut chips. Trail Mix FAQs Is Trail Mix Healthy? Trail mix is a great snack to have in small quantities and in moderation. While nuts and seeds are incredibly healthy, they’re also high in calories and fat. Trail mixes sometimes include ingredients that don’t add significant nutritional value to the mix and are just add additional fat and sugar. Plus, it’s very easy to over-consume trail mix! How to Make Trail Mix Healthier Portion control: Portion out small amounts of the mix, so the whole thing isn’t consumed in one sitting. Reduce sweet additions: Remove or reduce the number of sugary add-ins. Add air-popped popcorn: Popcorn is low in calories and fat, and can bulk up Trail Mix. This will make smaller quantities of the overall mix more filling and satisfying without tons of additional calories and fat. Dried fruit: A lot of dried fruit is covered in sugar or has other added ingredients. Try to find dried fruit that lists just the fruit in the ingredient list. More easy snacks No-Bake Energy Bites Almond Granola Healthy Banana Muffins Homemade Granola Bars Peanut Butter Granola FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Trail Mix 5 from 2 votes - Review this recipe Make your own Trail Mix! This post contains five different trail mix recipes -- a tropical version, an indulgent version, a mountain version, a peanut lover's, and a healthy version. SAVE TO RECIPE BOX Print Recipe Trail Mix 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Make your own Trail Mix! This post contains five different trail mix recipes -- a tropical version, an indulgent version, a mountain version, a peanut lover's, and a healthy version. Course Breakfast, Snack Cuisine American Keyword trail mix, trail mix recipe Prep Time 15 minutes minutes Total Time 15 minutes minutes Servings 10 servings Chelsea Lords Calories 176kcal Author Chelsea Lords Cost $5.50 IngredientsTropical Trail Mix▢ 1/2 cup banana chips, coarsely chopped▢ 1 cup dried mango, coarsely chopped (I like Sunsweet Pacific Tropicals Premium Mango)▢ 1 cup roasted cashews (Note 1)▢ 1/2 cup roasted, salted almonds▢ 1/2 cup coconut chipsIndulgent Trail Mix▢ 1/3 cup white chocolate chips▢ 1/3 cup milk chocolate chips▢ 1/3 cup peanut butter baking chips▢ 1/2 cup dried cranberries▢ 1 cup roasted, salted cashews▢ 1/2 cup dry roasted peanutsMountain Trail Mix▢ 1 cup dry roasted peanuts▢ 1/2 cup raisins▢ 1 cup mini M&M's▢ 1/2 cup almonds▢ 1/2 cup cashewsPeanut Lovers Mix▢ 1 cup dry roasted peanuts▢ 1 cup pretzels▢ 1/2 cup peanut butter baking chips▢ 1/2 cup Reese's piecesHealthy Trail Mix▢ 1 cup roasted and salted almonds▢ 1 cup roasted cashews▢ 1/2 cup dried cranberries▢ 1/2 cup vanilla yogurt raisinsUS - Metric USMetric InstructionsTROPICAL TRAIL MIX: Coarsely chop the banana chips and dried mango. Add 1/2 cup banana chips, 1 cup dried mango, 1 cup cashews, 1/2 cup almonds, and 1/2 cup coconut chips to a large bowl and toss to combine. Transfer to storage containers.INDULGENT TRAIL MIX: Combine 1/3 cup white chocolate chips, 1/3 cup milk chocolate chips, 1/3 cup peanut butter baking chips, 1/2 cup dried cranberries, 1 cup cashews, and 1/2 cup peanuts to a large bowl and toss to combine. Transfer to storage containers.MOUNTAIN TRAIL MIX: Combine 1 cup peanuts, 1 cup pretzels, 1/2 cup peanut butter baking chips, and 1/2 cup Reese's pieces to a large bowl and toss to combine. Transfer to storage containers.PEANUT LOVERS MIX: Combine 1 cup peanuts, 1 cup miniature M&M's, 1/2 cup peanut butter baking chips, and 1/2 cup Reese's pieces to a large bowl and toss to combine. Transfer to storage containers.HEALTHY TRAIL MIX: Combine 1 cup almonds, 1 cup cashews, 1/2 cup dried cranberries and 1/2 cup vanilla yogurt raisins to a large bowl and toss to combine. Transfer to storage containers. Recipe NotesNote 1: I highly recommend buying roasted and salted nuts. Otherwise, I'd suggest toasting and salting the nuts before adding to the mixes. Here's a tutorial on how to do that. Nutrition information is calculated for the Tropical Trail Mix. There are 242 calories in the Indulgent Trail Mix, 285 calories in the Mountain Trail Mix, 202 grams in the Peanut Lover's Mix, and 196 calories in the Healthy Trail Mix. Nutrition FactsServing: 10servings | Calories: 176kcal | Carbohydrates: 12.2g | Protein: 4.1g | Fat: 13.7g | Sodium: 3.7mg | Fiber: 2.4g | Sugar: 5.2g 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.
No Bake Granola Bars by Chelsea Lords Soft and chewy No Bake Granola Bars are made with tart cherries and sliced almonds. They’re loaded with wholesome ingredients and a homegrown superfruit, making them the perfect breakfast or on-the-go snack. Use any leftover dried tart cherries in these Cherry Scones. How To Make No Bake Granola Bars Pulse ingredients. Add sliced almonds and pepitas to a food processor. Pulse to break them up a bit as large chunks will cause crumbly bars (You can coarsely chop everything if you prefer). Chop dried tart cherries. Using a sharp knife, give the cherries a coarse chop. You can add them to the food processor, but they’re a bit sticky and seem to fare best when chopped by hand. Combine dry ingredients. Once pulsed, combine the nuts, seeds, and cherries in a large bowl with the salt and oats. Mix it all together to combine. Combine wet ingredients. In another bowl, combine the almond butter and honey. Microwave this mixture for 30 seconds then add the vanilla. Stir ingredients together until smooth. Toss everything together. Toss the wet ingredients into the dry and mix until everything is well coated (I like to use a hand mixer for this part — the mixture is thick and sticky!). Transfer to a pan and press down to create a firm layer. Add a drizzle of dark chocolate. Then store the No-bake Granola Bars in the fridge until firm! QUICK TIPI mentioned earlier that these tart cherries are considered a superfruit with many science-based health benefits. Scientific research suggests tart cherries may help aid exercise recovery. Other studies have examined the impact of tart cherries on heart health, sleep, arthritis, and gout. It’s always a perk when something this healthy is also this delicious! Enjoying Tart Cherries Unlike other superfruits, tart cherries are available year-round in a wide range of forms, including dried, frozen, canned, juice, or juice concentrate. There are many different ways to enjoy them beyond these granola bars! For lots more tart cherry recipes, be sure to check out choosecherries.com. No Bake Granola Bar Notes As tempting as it is to dig right in, these bars need to set up in the fridge before being cut. The time in the fridge allows the chocolate to harden and the oats to soften and absorb the moisture from the almond butter and honey. Store the granola bars at room temperature in an airtight container, or wrap them up well and freeze them for long-term storage (up to 3 months). These bars can easily be made gluten free. Just be sure the oats you are using are certified gluten-free and not processed in a factory with gluten/wheat ingredients. After you mix everything together, add more almond butter or honey if things seem too dry or crumbly. Alternatively, add more oats or nuts if the mix seems too heavy. Use good-quality dark chocolate for the topping: I like getting a dark chocolate bar with sea salt in it; this adds a very subtle touch of salt to the top of these No-bake Granola Bars – delicious! More Nutritious Snacks No-Bake Energy Bites No-Bake Breakfast Cookies Breakfast Fruit Tarts Greek Yogurt Scones Healthy Blueberry Muffins FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. No Bake Granola Bar 5 from 2 votes - Review this recipe Soft and chewy No Bake Granola Bars are made with tart cherries and sliced almonds. They're loaded with wholesome ingredients and a homegrown superfruit, making them the perfect breakfast or on-the-go snack. SAVE TO RECIPE BOX Print Recipe No Bake Granola Bar 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Soft and chewy No Bake Granola Bars are made with tart cherries and sliced almonds. They're loaded with wholesome ingredients and a homegrown superfruit, making them the perfect breakfast or on-the-go snack. Course Breakfast, Snack Cuisine American Keyword granola bars Prep Time 20 minutes minutes Total Time 20 minutes minutes Servings 16 bars Chelsea Lords Calories 249kcal Author Chelsea Lords Cost $6.20 Ingredients▢ 1 cup sliced almonds▢ 1/4 cup pumpkin seeds (pepitas) shelled and roasted▢ 2/3 cup dried tart cherries▢ 1 and 3/4 cups quick oats▢ 1/2 teaspoon fine sea salt▢ 1 cup creamy almond butter▢ 1/2 cup honey▢ 1 teaspoon pure vanilla extract▢ 1/4 cup dark chocolate, coarsely chopped from a dark chocolate barUS - Metric USMetric InstructionsPREP: Line a 9x9-inch pan with parchment paper. Leave an overhang for easy removal of bars.DRY INGREDIENTS: Add the sliced almonds and pepitas to a food processor. Pulse for about 7-10 seconds (on chop setting), until the nuts are broken up. Add to a large bowl. With a sharp knife, coarsely chop the dried tart cherries (they don't chop well in the food processor). Place in the bowl with the nuts. Add in the quick oats and salt. Stir together.WET INGREDIENTS: In another bowl, add the creamy almond butter and honey. Microwave for 30 seconds. Remove and pour in the vanilla extract. Stir for about 30 seconds to one minute or until well blended.COMBINE: Pour the wet ingredients into the dry ingredients. Use a hand mixer (or your hands) to mix/knead the mixture together until combined. This takes a little effort, but it will come together. Once the ingredients are well combined, pour into the prepared pan and firmly into place with your hands. Use the bottom of a 1 cup measuring cup to really press and pack the mixture together in one even layer. Press firmly here to avoid crumbling later. CHOCOLATE: Coarsely chop a dark chocolate bar and place it in a small microwave-safe bowl. Microwave for 15 seconds, stir for 15 seconds, and if needed return to the microwave and repeat for another heat/stir cycle until smooth and melted. Using a spatula, transfer the melted chocolate to a small bag and snip off the top (or use a pastry bag fitted with a #3 tip). Drizzle chocolate all over the bars.FIRMING UP: Refrigerate the pan for 30 minutes to an hour or until the chocolate is hardened and the bars are firm. When you’re ready to slice, lift the bars out of the pan by using the overhang from the parchment paper. Use a sharp knife to cut into 16 bars (7 vertical cuts and 1 horizontal cut down the middle). Video Nutrition FactsServing: 16bars | Calories: 249kcal | Carbohydrates: 24.8g | Protein: 6.8g | Fat: 15.5g | Sodium: 2.8mg | Fiber: 3.8g | Sugar: 16.4g 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.
Oreo Pie Crust by Chelsea Lords You only need three ingredients to make this delicious Oreo Pie Crust. It’s sweet, buttery, and the perfect starting point for so many tasty desserts! Love cookie crumb crusts? Then you’ll be obsessed with our Graham Cracker Crust too! A Simple Oreo Pie Crust Recipe A good Oreo® pie crust recipe is an essential starting point for dozens of desserts — cheesecakes, pies, miniature desserts, baked treats, and un-baked ones. While there are pre-made Oreo crusts you can conveniently pick up at the store, nothing beats a homemade crust! This Oreo cookie pie crust can be whipped together in minutes and ready to be filled. Below are some of our favorite ways to put this crust to use! QUICK TIP Oreo is a trademarked brand name for a chocolate sandwich cookie made by Mondelez International. For the purposes of this recipe, any chocolate sandwich cookie will work. Oreo Pie Crust FAQs1What is Oreo Crust made of?Melted butter and crushed up Oreos! I also like to add a tiny pinch of salt to enhance and balance flavors nicely. Crush the cookies to fine crumbs, stir in melted butter, and pour into pie/Springform pan. Note: Oreo is a branded trademark for the chocolate sandwich cookies made by Mondalez International. For this recipe, we use that term generically. Any type of chocolate sandwich cookie works. 2Can you buy premade Oreo pie crust?Yes, generally on the baking aisle of the grocery store you’ll find already prepared Oreo cookie crusts. 3How do you keep the Oreo crust from crumbling? Keep the cream in the Oreos (don’t remove it before blending up the Oreos) because we rely on this cream for pie structure (and sweetness!). Thoroughly compress the crust mixture on the bottom and sides of the pan. Scrape every bit of melted butter into the Oreo crumbs — don’t leave any behind! If the crust is still crumbling, you may need to add an additional tablespoon of melted butter until the crumbs are evenly moistened. 4Does Oreo Pie Crust need to be refrigerated?No part of the crust needs to be refrigerated, but if you’re preparing a no-bake pie (and not baking the crust), we recommend refrigerating the crust until you’re ready to add the filling. 5Do I need to bake a premade Oreocrust?No, the pre-made crusts from the store do not need to be baked. What To Make With Oreo Pie Crust We use this crust in so many recipes! Here are some of our favorite Oreo Pie Crust Desserts: Chocolate Peanut Butter Pie with an Oreo crust, filled with a creamy peanut butter center, and topped with chocolate ganache. Chocolate Cheesecake with an Oreo crust, the creamiest and richest chocolate filling, and a rich chocolate ganache. Oreo Ice Cream Cake: a layered dessert with an Oreo cake crust, cookies & cream ice cream filling, a thick hot fudge layer, and whipped cream topping. Grasshopper Pie: an Oreo crust layered with mint chip ice cream and hot fudge, and topped with whipped cream. Ice Cream Pie: This pie starts with a cookie crust and layers in two types of ice cream. (Swap out the graham cracker crust for an Oreo cookie crust and alternate chocolate and caramel-flavored ice creams.) Nutella Pie starts with an Oreo crust, filled with a creamy hazelnut-chocolate filling, and topped with whipped cream. Chocolate Pudding Pie: an Oreo cookie crust, filled with pudding, and topped with whipped cream. Mini Oreo Cheesecakes: These individual cheesecakes start with mini Oreo pie crusts and are topped with a creamy cookies & cream cheesecake. How To Make Oreo Pie Crust These tips below will help to ensure a perfect cookie crust every single time! Let the melted butter cool. Once the butter is melted, it needs to cool back to room temperature. If the butter is hot, it will melt the cookie crumbs and cause a greasy crust. Measure the crumbs. While it’s easiest to just add Oreos to the blender and hope for the best, there can be a good amount of variation from cookie to cookie and brand to brand (especially when you factor in regular versus double-stuffed cookies). Measure the crumbs instead of counting out cookies. Keep the Oreo cookies whole. No need to separate the cookies from the creme, since we rely on both for the crust structure and flavor. Blend cookies thoroughly. We don’t want any large chunks of cookie in the Oreo Pie Crust, because that will affect how nicely pies or bars cut out. So be sure to thoroughly blend the cookies until they are fine crumbs. Add anything that didn’t blend completely back into the blender and blend again. Press up the sides. Start by pressing the majority of the crumbs into the bottom of the pan and then start working the crumbs up the sides. Make sure the sides have an even amount of crumbs so the side crust doesn’t crumble away once slices are cut. QUICK TIP Use leftover cookies in our Oreo Popcorn, Oreo Fudge, Oreo Fluff, or to make a few Chocolate Covered Oreos! Oreo Pie Crust Variation Ideas Mint Oreo Crust: Use mint Oreos (or another flavor like hazelnut, toffee crunch, peanut butter, birthday cake, etc.) instead of regular Oreos. These options allow for a fun flavor variation that you can match to the filling you’re adding. Muffin tin crumb crust: Grease or line cavities of a miniature muffin tin. Add 1 tablespoon of the prepared crust mixture into each cavity and firmly press down against the base and barely up the sides with your fingers. Use the top of a milk bottle cap to firm the bottom. Chill the pan for 15-20 minutes and then bake at 350 degrees F for 10 minutes. Fully cool before then using an offset spatula to carefully and gently remove the shells. Then fill with filling. (This crust works really well if making mini Oreo pie crust cheesecakes!) No-Bake Oreo Pie Crust Recipe: Don’t want/need to bake? Cover tightly and freeze for 10 minutes or refrigerate for 20 minutes before filling. This allows time for the Oreo pie shell to firm up and butter to re-solidify before adding in the pie filling. STORAGE Storage This Oreo pie crust is best used the same day it’s made, but it can be baked up to a day ahead and stored, tightly covered, at room temperature. Don’t store an unbaked crust, uncovered, for more than a few hours — it will start to dry out and can become crumbly. More Chocolate Desserts Chocolate Covered Strawberries with a white chocolate drizzle Bakery Style Chocolate Cookies massive cookies! Chocolate Chia Seed Pudding ultra-creamy and secretly nutritious pudding Peanut Butter Chocolate Chip Cookies with thick and chewy centers Chocolate Buttercream Frosting our favorite frosting recipe! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Oreo Pie Crust 5 from 1 vote - Review this recipe You only need three ingredients to make this delicious Oreo Pie Crust. It's sweet, buttery, and the perfect starting point for so many tasty desserts! SAVE TO RECIPE BOX Print Recipe Oreo Pie Crust 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe You only need three ingredients to make this delicious Oreo Pie Crust. It's sweet, buttery, and the perfect starting point for so many tasty desserts! Course Dessert Cuisine American, Vegetarian Keyword oreo crust, Oreo Pie Crust Prep Time 15 minutes minutes Cook Time 10 minutes minutes Total Time 25 minutes minutes Servings 1 pie crust (8 servings) Chelsea Lords Calories 74kcal Author Chelsea Lords Cost $3.21 Equipment7-9-inch pie pan Ingredients▢ 4 tablespoons unsalted butter, melted▢ 1-3/4 cups Oreo cookie crumbs (~24 cookies)▢ Tiny pinch fine sea salt, optionalUS - Metric USMetric InstructionsMELT BUTTER: Start by melting the butter in a microwave-safe bowl. Once melted, set aside to cool for 5 minutes. (Hot butter will cause a greasy crust.) If you will be baking the crust, preheat the oven to 350 degrees F (175 degrees C).BLEND OREOS: In a blender or food processor, process the FULL cookies (don't separate cookie from cream) until they are all fine crumbs (re-blend any large chunks). Measure to get a level 1 and 3/4 cups of crumbs (Note 2) and add to a large bowl.MIX: Add in the salt. Use a spatula to scrape every bit of the melted and cooled butter into the bowl. Gently stir with a wooden spoon until well combined. Spread the mixture into the prepared pan.PRESS TOGETHER: Using your fingers, press the crumbs into the bottom of the pan and then up the sides. Use the bottom of a flat 1-cup measuring cup to thoroughly compress the Oreo crumbs into a firm crust. BAKE OR CHILL: To bake: Place in the preheated oven for 10 minutes and set aside to cool or chill the crust. (If baking, allow the crust to fully cool before adding the filling.) To chill: Cover the formed crust tightly and freeze for 10 minutes or refrigerate for 20 minutes before filling to allow time for the crust to firm up and butter to re-solidify.STORAGE: This crust is best used the same day it's made, but it can be baked up to 1 day ahead and stored, tightly covered, at room temperature. Don't store an unbaked crust, uncovered, for more than a few hours -- it will start to dry out and can become crumbly. Recipe NotesNote 1: Oreos: While it’s easiest to just add Oreos to the blender, there can be a good amount of variation from cookie to cookie and brand to brand. Measure the crumbs instead of only counting out cookies Note 2: Measuring: Slightly overfill the measuring cups and then level off the top with the back of a table knife for the perfect measurement. Note 3: Scaling up the recipe: The way you make this crust is the same from dessert to dessert; the only things that will change are quantities depending on pan size and whether you need to bake or chill the crust. Nutrition FactsServing: 1serving | Calories: 74kcal | Carbohydrates: 3.4g | Protein: 0.2g | Fat: 6.7g | Cholesterol: 15.3mg | Sodium: 19.3mg | Sugar: 1.9g 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.
Tomato Basil Soup by Chelsea Lords Tomato Basil Soup is savory, hearty, and loaded with good-for-you ingredients. We roast garden-fresh tomatoes, yellow onions, and garlic until beautifully caramelized and tender — this forms the base of the soup giving it a rich, deep flavor. Top this Tomato Basil Soup with freshly grated Parmesan cheese and serve with crusty bread or homemade dinner rolls for dunking. A simple garden salad like this Italian Salad makes a nice side dish. Tomato Basil Soup My entire family loves Tomato Basil Soup — in fact, it’s one of the most commonly requested meals by my little boys. While this recipe isn’t complicated, it is time consuming between the roasting of veggies and simmering of the soup. This recipe calls for fresh tomatoes and fresh basil, which add an incredible depth of flavor. Truly, it is the best Tomato Basil Soup I’ve ever had. Since we love this soup so much, I created a similar tomato soup recipe for when we didn’t have access to fresh produce (or for when I’m short on time and can’t roast the veggies). If you find yourself in a similar boat sometimes, bookmark this recipe for Easy Tomato Soup for those busy times. But if you’ve got the time and some fresh produce, be prepared for a seriously flavorful (and healthful) Tomato Basil Soup! Tomato Basil Soup Ingredients Since there are (relatively) few ingredients and not all that many seasonings in this soup, the ingredients used are very important to the end taste. Below are a few ingredient tips: Use the freshest and ripest possible tomatoes. Ripe tomatoes should have a glossy, slightly shiny skin that is fairly deep in color. A ripe tomato will slightly give to the touch — it shouldn’t be soft, but a little bit tender. And finally, ripe tomatoes will give off a nice fragrance. My personal favorite tomato to use are Campari/cocktail tomatoes. Pick good-quality canned tomatoes. In addition to the fresh tomatoes, we also use one can of whole tomatoes. I highly recommend San Marzano whole tomatoes in this soup. Whole canned tomatoes are higher quality than diced or crushed (these products are made from bits of lower-quality tomatoes). San Marzano is both a specific brand of tomatoes as well as a style of tomatoes. Tomatoes grown in the San Marzano region of Italy fall into this category. High-quality chicken stock provides lots of flavor and keeps the added spices to a minimum. Our personal favorite store-bought stock is Swanson®. If you’d like to keep this soup vegetarian, use Swanson’s vegetable stock instead of chicken. Add fresh basil. This soup calls for a lot of fresh basil, so dried just won’t add the same robust flavor and sweetness. If you have garden-fresh basil, it’s amazing in this soup and, if not, a lot of grocery stores sell small (3/4-ounce) packets of fresh basil. If using these packets, you’ll need 4 for this soup. Drizzle the veggies in extra virgin olive oil. The better your olive oil, the better the flavor of thisTomato Basil Soup will be. Here are a few tips when trying to find good olive oil and a list of chefs’ favorite olive oils. Cobram Estate® Extra Virgin Olive Oil is a current favorite of mine in this soup. And, while not technically an ingredient in this soup, don’t underestimate the addition of good, crusty baguette to dip in this soup! No Heavy Cream? The base of this soup is roasted tomatoes, onions, and garlic. Then we add in even more tomatoes, herbs, and chicken stock. With a soup base so naturally nutritious, I wanted to keep it that way as much as possible. So, this recipe does not call for heavy cream, milk, or cheese. Even without these additions, you’ll be amazed just how creamy, thick, and hearty this soup is! That said, any of those ingredients are easy to add if you prefer your tomato basil soup a little richer. A drizzle of heavy cream can be added as a garnish for soup bowls and a sprinkle of freshly grated Parmesan cheese on individual bowls adds a nice touch. Tomato Basil Soup FAQs1How do you make Tomato Basil Soup from scratch? Roast veggies: Drizzle olive oil over the tomatoes, onions, and garlic. Roast for 40-45 minutes or until very tender. Meanwhile, prepare the soup base: Add olive oil, butter, tomato paste, and canned tomatoes. Stir and add in the chicken stock, seasonings, and fresh basil leaves. Add the oven-roasted veggies. Simmer the soup: stir occasionally and simmer until very fragrant. Blend in batches: transfer batches of the soup to a high-powered blender and blend until smooth. Enjoy! It’s really not difficult, but the individual steps do require a bit of time. 2Is Tomato Basil Soup bad for you?This particular recipe is loaded with good-for-you ingredients. There are lots of veggies, herbs, and chicken stock. Veggies contain all sorts of vitamins and antioxidants. This particular recipe doesn’t call for heavy cream, milk, or cheese which can make a tomato soup less nutritious, depending, on your health goals. 3Why do you put baking soda in tomato soup?Some soup recipes call for baking soda to neutralize the acid of the tomatoes and make the soup taste smoother. I don’t call for baking soda in this recipe. Instead, I recommend good-quality tomatoes and balancing any potential acidity with a pinch (or two) of granulated white sugar. 4What is the difference between tomato bisque and Tomato Basil Soup?“Soup” is a very broad category that can encompass a variety of liquid dishes (including bisques). A “bisque” is a more narrowly defined subtype of soup. A bisque is known for being thick, creamy, and smooth, and uses heavy cream and dry white wine in the base. Bisques often contain seafood. 5What can I add to Tomato Basil Soup? Add a spoonful (or two) of fresh basil pesto. Add in even more fresh herbs like flat-leaf Italian parsley, chives, or oregano. Dunk a gooey and hot grilled cheese sandwich in the soup. Top with croutons. (We love the croutons in this Panzanella Salad). Tomato Basil Soup Tips Add a pinch of sugar. Depending on the ripeness of tomatoes and the quality of canned tomatoes used, you may need to balance the tomato acidity with a little bit of sugar. Don’t underestimate the seasonings! In the recipe card, I add my recommendations for how much salt and pepper to add in this soup and it is a lot, but the strong flavors in this soup need it. Salt and pepper are what bring all the flavors together and enhance the richness of this soup. Blend in batches. I typically blend this soup in three batches to ensure it doesn’t make a mess and to get it ultra smooth. If you’d like a chunkier Tomato Basil Soup, use an immersion blender instead (or blend for less time in a regular blender). See “quick tip” box below for more tips on blending this soup. Add garlic to preference. We love lots of roasted garlic in this soup, so I recommend a good amount. If you are sensitive to garlic, add cloves slowly and to taste preference. Remember, you can always add more at the end if you’d like more flavor. QUICK TIP When blending, make sure to secure the lid on tightly and then select the “soup” or “hot” cycle. Heat expands, so increase speed slowly and watch it carefully to avoid soup exploding out or over. Remove the lid carefully as it will likely release a burst of steam. If your blender doesn’t have a hot/soup setting, you can compensate by replacing the blender lid with a folded towel and holding it in place with your hands. This will help reduce steam pressure. Storage How to reheat: Add Tomato Basil Soup to a small pot and heat over low heat until hot. Or reheat in the microwave–make sure to cover it so it doesn’t splatter! This soup stores nicely in an airtight container in the fridge for 4-6 days. It will freeze well for up to 3 months. Here are some best methods for thawing frozen soup. More soup recipes: Curry Lentil Soup with lentils, veggies, and coconut milk Potato Soup with Cheddar cheese and bacon Carrot Soup with roasted pepita seeds Italian Sausage Orzo Soup with loads of veggies Chicken and Rice Soup with sweet peas FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Roasted Tomato Basil Soup 5 from 19 votes - Review this recipe This Tomato Basil Soup is savory, hearty, and loaded with good-for-you ingredients. We roast garden-fresh tomatoes, yellow onions, and garlic until beautifully caramelized and tender -- this will form the base of this soup, giving it a rich, deep flavor. SAVE TO RECIPE BOX Print Recipe Roasted Tomato Basil Soup 5 from 19 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Tomato Basil Soup is savory, hearty, and loaded with good-for-you ingredients. We roast garden-fresh tomatoes, yellow onions, and garlic until beautifully caramelized and tender -- this will form the base of this soup, giving it a rich, deep flavor. Course Dinner, Main Course, Side Dish, Soup Cuisine American Keyword Roasted Tomato Basil Soup Prep Time 30 minutes minutes Cook Time 2 hours hours Total Time 2 hours hours 30 minutes minutes Servings 8 large bowls Chelsea Lords Calories 271kcal Author Chelsea Lords Cost $12.20 Ingredients▢ 3 pounds ripe tomatoes I prefer campari/cocktail▢ 2 large yellow onions▢ 1 head garlic▢ 6 tablespoons + 2 teaspoons good quality olive oil, divided▢ Fine sea salt and pepper▢ 2 tablespoons unsalted butter▢ 1 (28 oz.) canned whole tomatoes, undrained (I love Cento San Marzano)▢ 2 tablespoons tomato paste▢ 3 and 1/2 cups fresh basil leaves, packed when measured Note 1▢ 1-2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme▢ 1 carton (32 oz.) chicken stock I prefer Swanson's▢ 1 teaspoon dried oregano▢ 1/4 teaspoon red pepper flakes, optional▢ Optional: crusty bread, fresh Parmesan cheeseUS - Metric USMetric InstructionsTOMATO AND ONION PREP: Preheat the oven to 400 degrees F. Slice the tomatoes in half lengthwise and place on a large (15x21-inch) or 2 smaller sheet pan(s). Cut the onions in half and then each half into 4 equal sections. Place on the sheet pan. GARLIC PREP: Peel and discard the outer layers of the entire garlic bulb making sure to leave the skins of the individual cloves intact (and keep the bulb together as much as possible) Using a sharp knife, cut 1/4th an inch from the top of the cloves. Wrap the entire bulb tightly with tin foil, adding 2 teaspoons olive oil before sealing it completely. Place the wrapped garlic on the sheet pan along with the tomatoes and onions.ROAST: Drizzle 1/4 cup (50g) olive oil over the tomatoes and onions. Add about 1 teaspoon salt and 1/2 teaspoon freshly cracked pepper and toss to coat. Spread into one even layer and roast for 40-45 minutes or until very tender and slightly caramelized. SOUP BASE: In a large (8-quart) stockpot or cast iron pot, heat the butter over medium heat. Add in the remaining 2 tablespoons olive oil. Once butter is melted, add the entire can of tomatoes and tomato paste. Stir for 2-3 minutes. Then add in the container of chicken stock, dried oregano, red pepper flakes (if using), fresh or dried thyme, and fresh basil leaves. Add the oven-roasted tomatoes and onions including all of the accumulated liquid on the baking sheet. Let the garlic packet slightly cool and then press the garlic cloves out of the papery covering (they should easily slide out). Add 6-9 of the roasted garlic cloves (depending on how much you like garlic -- we like lots) into the soup. Add another 2 teaspoons salt and an additional teaspoon of pepper (or to taste).SIMMER: Bring the mixture to a boil and then reduce the heat and simmer (uncovered) over lowest heat for 40 minutes stirring occasionally, about every 5-10 minutes.BLEND: When finished, transfer the mixture (in 3-4 batches) to a high-powered blender and process until smooth. (See Note 2.) Once blended, taste for any additional seasonings. Depending on the acidity of tomatoes used, you may need to add in a teaspoon or so of white sugar. SERVE: If desired, serve with freshly grated Parmesan cheese, and crusty bread. Enjoy! Video Recipe NotesNote 1: Basil: If buying the packets of basil at the grocery store, this comes out to 4 full packets (3/4 ounce each). Note 2: Blending: When blending, make sure to secure the lid on tightly and then select the “soup” or “hot” cycle. Remember that heat expands, so increase speed slowly and watch it carefully to avoid soup exploding out or over. Remove the lid carefully as it will likely release a burst of steam. If your blender doesn’t have a hot/soup setting, you can compensate by replacing the blender lid with a folded towel and holding it in place with your hands. This will help reduce steam pressure. If you want a chunkier soup, use an immersion blender. If you do this, you'll want to coarsely chop the onions and garlic after being roasted and before adding them to the stockpot. Nutrition FactsServing: 1serving | Calories: 271kcal | Carbohydrates: 23g | Protein: 9g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 352mg | Potassium: 1133mg | Fiber: 6g | Sugar: 11g | Vitamin A: 7198IU | Vitamin C: 57mg | Calcium: 258mg | Iron: 5mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Utah Scones by Chelsea Lords Utah Scones are unlike scones anywhere else in the world! Unlike European scones that are served with clotted cream and tea or American biscuits, these scones are deep-fried pieces of a puffy flatbread that are enjoyed with a sprinkle of powdered sugar, honey, and butter. From inventive dipping sauces (hello Fry Sauce!), to desserts passed off as salads (cough, cough, strawberry pretzel salad), to funeral potatoes, way too much Jell-O, and soda shops on just about every street corner, I present to you another Utah specialty: Utah Scones! What Is A Utah Scone? In most places around the world, the name “scone” means a cookie or biscuit-type treat that is served with tea. In Utah though, scones are pieces of fried dough served hot and finished with a myriad of sweet toppings. These scones are a cross between donuts and Fry Bread. They’re typically eaten with powdered sugar, honey, and butter. This Utah Scone recipe is unbeatable! The dough puffs up as it’s fried, creating a deeply golden treat with a lightly crisp exterior and a soft chewy interior. The toppings add a nice sweetness, making this an irresistible dessert — that yes, is sometimes passed off as breakfast in Utah! What Is The Difference Between Fry Bread And Utah Scones? The two are similar, but one is savory while the other is sweet. Fry Bread is typically enjoyed as part of a savory meal — usually replacing bread for sandwiches or replacing tortillas for tacos (like in Navajo Tacos). It can also be used to dunk in your favorite chili or soup recipe. On the other hand, Utah Scones are sweet. Right out of the fryer they’re drizzled with a combination of a couple of the following: honey, honey butter, jam, pancake syrup, a vanilla sauce, a sprinkle of powdered sugar. They can also be dredged in cinnamon sugar right out of the fryer. (Fried scones with honey butter and a sprinkle of powdered sugar seem to be the most prevalent topping throughout Utah.) QUICK TIP Utah Scones are typically enjoyed as a sweet treat, but you can leave off the sweet toppings and enjoy them as a savory meal instead! There are practically endless applications for how to use this recipe. What Do Scones Taste Like? If the deep-fried scones are coated in cinnamon sugar, they taste similar to a donut. They’re hot with a crisp outside and ultra-soft chewy interior. With honey and butter on top, they taste like sweet fried dough. Where Can You Buy Scones In Utah? If you happen to be visiting Utah, be sure to try one of our famous scones! Here’s a list of food trucks and restaurants where you can find Utah Scones. But if you can’t make it out to the Beehive state to find a Utah Scone near you, don’t worry, these scones are surprisingly quick and easy to make. So much quicker than making donuts from scratch! In fact, one of my favorite things about these scones is there is no kneading and no rising time required. Unlike when you’ve got to wait for white bread, honey whole wheat bread, or dinner rolls to rise, these scones can be made shortly after the dough is finished. How To Make Utah Scones The dough for these scones comes together quickly and doesn’t require rising time — hooray! That said, we do recommend resting the dough for 15-20 minutes to allow the gluten to relax–this makes it easier to form pieces of dough before frying. Once the dough has rested, it’s time to fry. A couple of different options here: Use a deep fryer (We love this deep fryer). It makes frying very easy and less messy than using a pot– thanks to the deep fryer lid. It also ensures the temperature stays consistent (you can set a temperature and forget about it!), which is important for even frying. If you don’t have a deep fryer, you’ll want a heavy-bottomed deep pot (I recommend using a large (5 quart) cast iron pot) and thermometer to gauge the temperature of the oil and ensure it maintains the right heat throughout frying. We want to ensure the temperature stays consistent and doesn’t get too hot (or too cool) which will affect how the bread fries. If you don’t have access to a thermometer, try this trick: Stand a wooden spoon handle in the hot oil. When bubbles gather around the stick, the oil is ready to fry. Another trick: Add a kernel of popcorn. Popcorn kernels pop into popcorn at 350 degrees F, so if it pops, you know the oil is ready! QUICK TIP By using a large, deep pot instead of a shallow skillet, you’ll have much less mess! The oil won’t pop out on you or all over your stove. Utah Scone Recipe Notes Yeast. There is yeast in this deep-fried scones dough recipe, but it does not require rising time. Kneading. No kneading is required for this dough! In fact, the less you touch the dough, the better. Whole milk. We’ve tried all different kinds of milk and whole milk is our favorite in terms of richness and flavor. While you can use 2% or 1%, we don’t recommend skim milk or plant-based milk alternatives. Dough texture. The dough is shaggy and rough looking. It is supposed to be sticky, but not so sticky that you can’t work with it. Add a touch of extra flour if needed, but avoid adding too much extra. On the flip side, if the dough is too dry, you may need a touch more milk. (There are always going to be variations due to climate, humidity, and individual measuring discrepancies). Rustic is the goal. The more bubbles and bumps on the scone, the better! This is the perfect surface area to add lots of toppings! Roughly press the dough out with your hands. Don’t use a rolling pin– it’s not needed! STORAGE How Long Will Utah Scones Keep? Like most fried foods, scones are the absolute best right out of the fryer! I don’t recommend frying ahead of time, but the dough can be prepared ahead of time. Make–ahead: Cover the dough tightly and refrigerate for up to 8 hours. When ready to fry, remove dough from the fridge and allow it to come to room temperature before frying. Keep it warm: Add an oven-safe cooling rack to the top of a sheet pan. Place fry bread pieces straight from the fryer onto the cooling rack in a single layer. Place sheet pan in a 200 degree F heated oven until the rest are fried. Store: Store scones (before topping with butter/honey/etc.) loosely wrapped with plastic wrap for 1-2 days. Texture and flavor do suffer the longer the scones have been out of the fryer. More Favorite Utah-Inspired Recipes Honey and Banana Sandwich with mascarpone cheese Crumbl Oreo Cookies (did you know Utah is the home to Crumbl® cookies?!) Mint Brownies why just have brownies when you can also have frosting and a ganache on top?! Cafe Rio Dressing the best cilantro-lime ranch dressing Sparkling Raspberry Lemonade inspired by a local soda shop FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Utah Scones 5 from 2 votes - Review this recipe Utah Scones are unlike scones anywhere else in the world! Unlike European scones that are served with clotted cream and tea or American biscuits, these scones are deep-fried pieces of a puffy flatbread that are enjoyed with a sprinkle of powdered sugar, honey, and butter. SAVE TO RECIPE BOX Print Recipe Utah Scones 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Utah Scones are unlike scones anywhere else in the world! Unlike European scones that are served with clotted cream and tea or American biscuits, these scones are deep-fried pieces of a puffy flatbread that are enjoyed with a sprinkle of powdered sugar, honey, and butter. Course Breakfast, Dessert Cuisine American, Vegetarian Keyword utah scone recipe, Utah Scones Prep Time 20 minutes minutes Cook Time 8 minutes minutes Resting Time 15 minutes minutes Total Time 43 minutes minutes Servings 8 scones Chelsea Lords Calories 200kcal Author Chelsea Lords Cost $3.12 EquipmentDeep fryer OR a large/deep pot with thermometer (Note 1) IngredientsUtah Scones▢ 2 tablespoons unsalted butter, melted▢ 2-1/3 cup white, all-purpose flour▢ 2 teaspoons baking powder (NOT soda!)▢ 2 teaspoons white, granulated sugar▢ 1/2 teaspoon instant or active dry yeast▢ 1/2 teaspoon fine sea salt▢ 1 cup warmed milk (we use whole)▢ 1 tablespoon vegetable oil + more for fryingFor Topping (Pick Through What Sounds Best To You!)▢ Mix together 1/2 cup white, granulated sugar + 2 tablespoons ground cinnamon▢ Softened honey butter, softened regular butter, honey, powdered sugar, fresh berries, jam, syrup, etc. (Or top it with something savory like taco seasoned ground beef)US - Metric USMetric InstructionsDOUGH: Melt butter in the microwave. Let the butter cool back to room temperature (it's important it's not hot!) Microwave the milk until just warmed (Note 2), but not hot. Mix together melted butter and milk and set aside. In a large bowl, add the flour, sugar, baking powder, yeast, and salt. Whisk to combine. Add the milk mixture to the dry ingredients and stir with a wooden spoon until the dough comes together.DOUGH CONT.: Dough should be rough, shaggy, and fairly sticky, but not too sticky you can't work with it. Lightly flour your hands and knead dough just a few times to shape it into a ball being careful to not overwork/over-handle the dough. In the same bowl you used for mixing, drizzle a tablespoon of vegetable oil in the bowl. Rub oil on the bottom of the bowl and slightly up the sides. Add the dough ball back into the bowl and turn the dough to coat in the oil. Cover the bowl with a damp kitchen towel. Let rest for about 15-20 minutes. We don't need the dough to rise, just the gluten to relax!PREPARE FOR FRYING: Add 1 inch of oil to a large cast iron pot and heat to 350 degrees F. Divide the rested dough into 8 equal portions (cut the ball of dough in half then half again to get 4 large triangle pieces. Cut each triangle into 2 pieces to get 8 equal triangles). Lightly flour your hands and work with one piece of dough at a time (keep the rest of the dough portions covered). Holding the piece of dough with your hands gently work the dough into a circle pressing it out with your fingers (don't roll out the dough with a rolling pin or flatten on the table). The dough should make a thin 5 to 6-inch circle and doesn't need to look pretty -- it's supposed to be rustic looking!). The thinner the pieces, the better, keep working the dough outwards being careful to not rip it. FRY: Gently drop only one piece of dough at a time in fully heated oil. Fry about 30 seconds up to 1 minute per side (if not using cast iron pot, it will be longer -- fry pieces to a deep golden brown color) flipping the dough with 2 forks (or tongs) halfway in between. Use a large slotted spoon (or tongs) to remove dough onto a paper towel lined plate. Repeat to fry remaining dough. FINISH: Right out of the fryer enjoy the scones! Either dredge all sides in a blend of 1/2 cup white sugar with 2 tablespoons cinnamon sugar or top with butter, honey butter, honey, jam, syrup, berries powdered sugar, etc. Best enjoyed hot! STORAGE: Like most fried foods, scones are the absolute best right out of the fryer! I don't recommend frying ahead of time, but the dough can be prepared ahead of time.Make Ahead: Cover the dough tightly and place in the fridge. Refrigerate for up to 8 hours. When ready to fry, remove dough from the fridge and allow it to come to room temperature before frying.Keep It Warm: Add an oven-safe cooling rack to the top of a sheet pan. Place fry bread pieces straight from fryer onto cooling rack in a single layer. Place sheet pan in a 200 degree F heated oven until the rest are fried. Store: Store scones (before topping with butter/honey/etc.) loosely wrapped with plastic wrap for 1-2 days. Texture and flavor does suffer the longer the scones have been out of the fryer for. Video Recipe NotesNote 1: Frying Equipment Options: Use a deep fryer If you don’t have a deep fryer, you’ll want a heavy bottomed deep pot (I recommend using a large (5 quart) cast iron pot) and thermometer to gauge the temperature of the oil and ensure it maintains the right heat throughout frying. We want to ensure the temperature stays consistent and doesn’t get too hot (or too cool) which will affect how the bread fries. If you don't have access to a thermometer, try this trick: add a wooden spoon handle in the hot oil. When bubbles gather around the stick, the oil is ready to fry. Note 2: Test Milk Temperature: Drizzle a few drops of the warmed milk onto the inside of your wrist. If it is warm and comfy it will be perfect for the yeast. If it feels hot, it will be too hot for the yeast. Too cold and the yeast will simply remain dormant. Note 3: Calories do not include toppings just the fry bread, as toppings may vary. Nutrition FactsServing: 1serving | Calories: 200kcal | Carbohydrates: 33.7g | Protein: 5.2g | Fat: 5g | Cholesterol: 8.2mg | Sodium: 16.4mg | Fiber: 1.2g | Sugar: 2.7g 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.
Peanut Chicken Lettuce Wraps by Chelsea Lords Peanut Chicken Lettuce Wraps are an easy and healthy low-carb meal that can be ready in about 30 minutes. These wraps are filled with seasoned chicken, crisp veggies and herbs, crunchy peanuts, and a sweet peanut sauce. Try some other lettuce wrap recipes next. These Vegetarian Lettuce Wraps, Taco Lettuce Wraps, or Beef Lettuce Wraps are all simple to make and lip-smacking delicious. Peanut Chicken Lettuce Wraps These wraps are light and healthy, fresh-tasting, and brimming with so many great textures. From the crisp lettuce to the crunchy nuts on top and the smooth peanut sauce finishing everything off, you will love this meal! These wraps are an easy meal to make for a quick weeknight dinner. The chicken only requires a few spices and a grill or grill pan (or George Foreman-style electric grill), there are only a few veggies to chop, and the peanut sauce is as easy as adding everything to a blender and pressing the start button. Peanut sauce Before we get too far, I’ll say right up front that this peanut sauce is far from an authentic Asian sauce. It’s definitely more on the sweet side and perhaps is more of a peanut dressing. Either way, we’re obsessed with this sauce; it’s indulgent, rich, and a little tangy! The sauce is intentionally sweet to complement all the raw crunchy veggies. The flavor is milder than a lot of peanut sauces and complements the flavors in the chicken delightfully. Although the sauce is sweet by design, you can always tweak it to your preference and make it less sweet (by adding less honey). Alternatively, you can add more spice (increase cayenne pepper, add red pepper flakes, or add in some chili sauce). And the sauce is very easy to make. It’s as simple as putting the ingredients in a good blender (I like the Blendtec® blender for its quality and power) and letting it rip. Chicken tips Slice breasts in half before grilling: Slice and/or pound your chicken breasts into evenly thick pieces before grilling. That way they’ll cook quicker and evenly. They’ll also be the perfect size when diced for these Peanut Chicken Lettuce Wraps. Generously oil your grill grates. I do this by rolling up a few paper towels, drenching them in oil (canola or vegetable), and while using tongs, I rub the drenched paper towels along the grill grates. Doing this will contribute to a beautiful sear, and ensure the chicken doesn’t stick to the grates. Let the cooked chicken rest: Chicken needs to rest, tented with foil, for 5-10 minutes before cutting in. This helps the juices redistribute inside the chicken, rather than leaking out. Turmeric tip: Turmeric has a brilliant yellow/orange color and will dye your hands, table, cutting board, and even your kids the same bright color, so don’t use it on surfaces you don’t want to be scrubbing forever after making this meal. Not grilling the chicken? If you don’t have the grill fired up, then I recommend sautéing it instead. To sauté the chicken, cut it into small bite-sized pieces and toss with all the seasonings. Add oil to a large skillet and sauté until chicken is cooked through and registers 165 degrees F. Timing will vary depending on the size of the chicken but should take around 5-7 minutes. Once cooked, allow to cool, and then dice the chicken into even smaller pieces. I also tested these wraps with rotisserie chicken. While we definitely preferred the texture and seasonings of the grilled chicken, it was still pretty tasty with warmed, diced rotisserie chicken (especially when you consider how fast it came together). Peanut Chicken Lettuce Wrap veggies Lettuce: I recommend using butter (Boston) lettuce. It has a nice flavor, a good amount of crispness, and rolls up nicely. Carrots: Use a bag of matchstick carrots if you’re in a hurry. I love the flavor and crispiness of whole carrots, so I use them to make my own matchstick carrots. However, that takes an extra few minutes, so use whatever method you have time for. Cucumbers: I highly recommend using Persian or English cucumbers since they’re much crispier than regular cucumbers. In these wraps, crispiness is important. Red pepper: Any sweet bell pepper works; red, orange, or yellow. You can even leave out the pepper and use extra carrots or cucumber if you prefer. Other ideas: If you want to try a different combination of veggies, try very thinly sliced red cabbage, thinly sliced kale (or kale slaw), or broccoli slaw. QUICK TIP When choosing lettuce for these wraps, look for a type with large leaves and a flexible texture that will roll easily. Romaine lettuce, for instance, has a thick rib in the middle and it cracks when bent. Iceberg is a better choice because the leaves are more flexible and round like a tortilla. I recommend butter lettuce because it’s even more flexible. When you’re at the grocery store, look for lettuce that will make a good tortilla substitute! Cabbage will work as well, but it has a different flavor and is so firm that it needs to be blanched first. Peanut Chicken Lettuce Wrap toppings The toppings for these lettuce wraps are simple, but pack in even more flavor and texture. Add whatever you’d like! Listed below are our three “must-have” additions: Chopped peanuts or cashews: I like getting roasted and salted nuts for these wraps. They add the perfect finishing touch and replace the need for salt. Fresh cilantro: Chop right before serving or just grab a few full stems and add them right on top. Fresh lime: I usually serve these wraps with a few lime wedges on the side so everyone can add a few squeezes of fresh lime right before eating. I intentionally didn’t add lime juice to the sauce because I planned for it here. More low-carb recipes: Egg Roll in a Bowl Turkey Meatloaf Ground Turkey Stir Fry Caprese Salad with Basil Dressing Spaghetti Squash with Turkey Meatballs FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Peanut Chicken Lettuce Wraps 5 from 7 votes - Review this recipe Peanut Chicken Lettuce Wraps are an easy and healthy low-carb meal that can be ready in about 30 minutes. These wraps are filled with seasoned chicken, crisp veggies and herbs, crunchy peanuts, and a sweet peanut sauce. SAVE TO RECIPE BOX Print Recipe Peanut Chicken Lettuce Wraps 5 from 7 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Peanut Chicken Lettuce Wraps are an easy and healthy low-carb meal that can be ready in about 30 minutes. These wraps are filled with seasoned chicken, crisp veggies and herbs, crunchy peanuts, and a sweet peanut sauce. Course Dinner Cuisine American Keyword peanut chicken lettuce wraps Prep Time 25 minutes minutes Cook Time 10 minutes minutes Total Time 35 minutes minutes Servings 12 lettuce wraps (3-4 servings) (Note 1) Chelsea Lords Calories 138kcal Author Chelsea Lords Cost $9.24 IngredientsLettuce Wraps▢ 3/4 of 1 pound (~13 ounces) boneless skinless chicken breasts▢ 1 tablespoon olive oil▢ 1/2 teaspoon EACH: ground cumin, ground turmeric▢ salt and pepper▢ 12 large Boston or Butter lettuce leaves▢ 1 large red bell pepper, thinly sliced into matchsticks (~1 cup)▢ 1 and 1/4 cup matchstick (julienned) carrots▢ 1 and 1/4 cup matchstick (julienned) Persian or English cucumber (~2-3 Persian cucumbers)▢ 2-3 tablespoons chopped peanuts▢ Fresh lime juice and fresh cilantro, for toppingPeanut sauce/dressing▢ 1/4 cup creamy peanut butter▢ 3 tablespoons honey▢ 2 tablespoons olive oil▢ 1 tablespoon + 2 teaspoons water▢ 1 and 1/2 tablespoons each: rice vinegar, low sodium soy sauce▢ 1/8 teaspoon each: pepper, cayenne pepperUS - Metric USMetric InstructionsSAUCE: To a small powerful blender jar (I use a mini Blendtec/twister jar) add 1/4 cup creamy peanut butter, 3 tablespoons honey (See Note 1), 2 tablespoons olive oil, 1 tablespoon + 2 teaspoons water, 1 and 1/2 tablespoons rice vinegar, 1 and 1/2 tablespoons low sodium soy sauce, 1/8 teaspoon pepper, 1/8 teaspoon cayenne pepper (optional, depending on your preference for heat), and 1/4 teaspoon salt. Blend until smooth and refrigerate while preparing everything else.CHICKEN: Remove fat and halve breasts lengthwise if they are thick. Pound chicken to get the pieces uniformly thick throughout. (You can pound them with a meat mallet or the bottom of a heavy frying pan.) Pat both sides of the chicken with paper towels. On one side of the chicken, drizzle 1/2 tablespoon olive oil and rub it in. Sprinkle on half of the salt, half of the pepper, half of the turmeric, and half of the cumin. Gently press in the spices and then flip the chicken to the other side. Drizzle with the remaining olive oil and spices. CHICKEN CONT.: Preheat an indoor or outdoor grill for medium-high heat (400-450 degrees F on an outdoor grill) and generously oil the grates (Note 2). Cook on the preheated grill until the chicken is golden and no longer pink in the center, about 4-5 minutes per side (or until the chicken registers 165 degrees F). Remove, cover with foil, and let stand for 5-10 minutes. When cooled slightly, dice the chicken into bite-sized pieces. To saute the chicken instead, see Note 3.VEGGIES: Prep veggies while chicken is cooking: Slice a bell pepper into small matchstick-sized pieces, cut matchstick carrots (or use prepared matchstick carrots). Cut the cucumber(s) into matchstick pieces. If you aren't using salted nuts, add a pinch of salt to the veggies. Finely chop the peanuts.ASSEMBLY: Wash and completely dry 12 lettuce leaves. Divide the cooked chicken evenly among the 12 lettuce leaves, followed by the veggies and peanuts. Add fresh cilantro and lime wedges to plates. Drizzle sauce generously over the wraps and enjoy immediately. Recipe NotesNote 1: Sauce: We love this sauce exactly how it's written, but it is quite sweet (which I think complements all the raw veggies nicely). If you prefer less sweetness, add honey slowly or add some red pepper flakes to make it a bit spicier. Note 2: Grilling: I oil the grill grates by rolling up a few paper towels, drenching them in oil (canola or vegetable), and while using tongs, rub the drenched paper towels along the grill grates right before adding the chicken. Note 3: Chicken: To saute the chicken instead: cut it into bite-sized pieces and toss with all the seasonings. Add 1 tablespoon oil to a large skillet and saute until chicken is cooked through and registers 165 degrees F. Timing will vary depending on the size of the chicken but should take around 5-7 minutes. Once cooked, allow to cool (tented with foil) and then dice the chicken into even smaller pieces. Nutrition FactsServing: 12lettuce wraps | Calories: 138kcal | Carbohydrates: 9g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 189mg | Potassium: 294mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4063IU | Vitamin C: 23mg | Calcium: 22mg | 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.
Chocolate Dip for Fruit by Chelsea Lords Chocolate Dip for Fruit is luscious, light, and creamy. It’s made with real whipped cream, cream cheese, and Nutella! Grab your favorite fruits to use as dippers. We love dessert dips! Try this coconut Fruit Dip, Chocolate Fondue, or Oreo Fluff next. I brought this dip to a small get-together and it was legitimately the first thing gone! When everyone was asking begging for the recipe, I knew it needed a spotlight here as well. You’ll love it–especially if you’re looking for a last-minute Valentine’s day treat! Below I’m breaking down the ingredients and process for making this dip. Ingredients in Chocolate Dip for Fruit Cream cheese: Use full-fat and high-quality brands for best results. We love Philadelphia® brand (not sponsored). Powdered sugar: Just a little for sweetness keeps the dip nice and light. Salt: A tiny pinch helps to balance sweetness and intensify flavors. Nutella®: Here’s the secret for a chocolate-y dip! Nutella is a brand of hazelnut-chocolate spread. Heavy cream: The cream gets whipped which is what creates the lightness and creaminess of this dip. Vanilla extract: Use just a little as a nice flavor enhancer. And now that we’ve talked a little bit about ingredients, let’s talk process! How to make this dip The descriptions below correlate with the photo collage underneath the text. Start by softening the cream cheese. This is crucial to Chocolate Dip for Fruit. Softened cream cheese is easier to work with, blends and fluffs up better, and won’t have unpleasant lumps that occur when the cream cheese is too cold. With the softened cream cheese, you can now beat it in a large bowl with the powdered sugar and pinch of salt until completely smooth (and bump free). Add in the Nutella. Beat the Nutella into the other ingredients until everything is well combined. Use a spatula to scrape down the sides frequently. Add in the whipped heavy cream (see how to make whipped cream here). Gently fold the whipped cream together with the other ingredients. This takes a bit of patience, but continue folding gently so you don’t deflate the cream. Add Chocolate Dip for Fruit to a bowl and garnish the bowl if desired. I like adding a few graham cracker crumbs and miniature chocolate chips. Dip the fruit in and enjoy! quicktip] How to soften cream cheese: Remove the cardboard box and inner foil wrapper from the cream cheese. Place in a microwave-safe bowl or on a plate and microwave for 15 seconds. Flip the block of cream cheese over and microwave for another 10-15 seconds or until softened. Time will vary depending on your microwave; just remember that you want it softened, not melted. [/quicktip] What to dip in this Chocolate Dip A better question, what can you NOT dip in this?! I’m of the opinion that everything tastes better with chocolate on it, so get creative here! Here are some of our favorites: Fresh fruit: Strawberries, blackberries, raspberries, blueberries, bananas (read up on how to keep banana slices from browning too quickly). Store–bought cookies: Oreos®, Nutter Butters®, Pirouettes®, Milanos®, Girl Scout Cookies®, graham crackers, chocolate Graham crackers. Homemade cookies: These Chewy Chocolate Chip Cookies are our favorite! Other treats: Cubed pound cake (store-bought or homemade), cubed Rice Krispie Treats®, Brownie Bites, large marshmallows, pretzels. Gather a few toothpicks, the fruit and other dippers, and set it all out with this dip. Guests are going to go crazy for it! Tips for Chocolate Dip with Fruit Thoroughly dry the fruit: Any amount of liquid means the dip won’t stick to the fruit. Make sure you give plenty of time for the fruit to completely dry after washing it. Let it sit: This dip gets more flavorful (and tastes best) after being chilled. I like to have it chilled for at least an hour before serving. Use full–fat cream cheese to ensure a thick (not watery) dip. Add small berries to a toothpick: This makes them easier to dip without getting the dip all over your hands. How long does dip last? This dip will last up to four days, covered tightly in the fridge. If it starts to separate, just give it a quick stir to incorporate all the ingredients again. Good storage containers will do a great job of keeping your dip delightfully fresh. More favorite chocolate recipes Chocolate Cookie Recipe with chocolate and white chocolate chips 6 ingredient Chocolate Pudding Pie The BEST Chocolate Cheesecake Cake Mix Cupcakes chocolate cupcakes with chocolate frosting Bakery style Chocolate Muffins FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chocolate Dip for Fruit 5 from 4 votes - Review this recipe Chocolate Dip for Fruit is luscious, light, and creamy. It's made with real whipped cream, cream cheese, and Nutella! SAVE TO RECIPE BOX Print Recipe Chocolate Dip for Fruit 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Chocolate Dip for Fruit is luscious, light, and creamy. It's made with real whipped cream, cream cheese, and Nutella! Course Appetizer, Dessert, Snack Cuisine American Keyword chocolate dip for. fruit Prep Time 15 minutes minutes Total Time 15 minutes minutes Servings 6 -8 servings Chelsea Lords Calories 247kcal Author Chelsea Lords Ingredients▢ 1 package (8 ounces) full-fat cream cheese, softened (Note 1)▢ 1/4 cup powdered sugar▢ 3/4 cup Nutella hazelnut-chocolate spread▢ 1 cup heavy cream▢ 1 teaspoon pure vanilla extract▢ 1/16 teaspoon fine sea salt (just a tiny pinch of salt)▢ Fruit, graham crackers, marshmallows, etc. for dipping.▢ Toothpicks for servingUS - Metric USMetric InstructionsCREAM CHEESE: In a large mixing bowl, add the softened cream cheese and powdered sugar. Beat with a hand mixer until smooth and creamy. Use a spatula to scrape down the sides as needed. Once smooth, add in the Nutella and beat until combined.WHIPPED CREAM: In a stand mixer fitted with a whisk attachment (or a separate bowl with a hand mixer), whip the heavy cream, vanilla extract, and salt until it forms stiff peaks.FOLD: Gently fold the whipped cream into the Nutella mixture using a spatula. Fold until all ingredients are completely incorporated.SERVE: Transfer the dip to a serving bowl and arrange fruit (or dippers of choice) around the dip. Skewer small berries on toothpicks. Serve toothpicks alongside the dip. Enjoy!STORAGE: This dip will last up to four days, covered tightly in the fridge. If it starts to separate, just give it a quick stir to incorporate all the ingredients again. Video Recipe NotesNote 1: Softening cream cheese: To soften cream cheese, remove the cardboard box and the inner foil wrapper. Place in a microwave-safe bowl or on a plate and microwave for 15 seconds. Flip the block of cream cheese over and microwave for another 10-15 seconds or until softened. (Time will vary depending on your microwave; just remember you want it softened not melted.) Nutrition FactsServing: 8servings | Calories: 247kcal | Carbohydrates: 21.2g | Protein: 2.5g | Fat: 16.9g | Cholesterol: 27.7mg | Sodium: 48.3mg | Fiber: 1.4g | Sugar: 18.8g 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.
Peanut Butter Overnight Oats by Chelsea Lords Chocolate peanut butter overnight oats provide a rich, creamy twist on classic overnight oats, blending indulgent chocolate with nutty peanut butter for an exciting, convenient breakfast treat. Peanut Butter Overnight Oats I really like breakfasts that taste like desserts, so you might not be surprised that I’ve made overnight oats into a special treat. I took a treat I love, Reese’s cups, and made them into this delicious breakfast! The good news is that these oats are healthy. They don’t have real peanut butter cups in them, but they taste a lot like them because I use lots of chocolate and peanut butter! I’m not sure if I like these Peanut Butter Oats or the Brownie Batter Overnight Oats more, but I do know one thing: overnight oats are awesome. They are easy, quick, and a healthy choice for breakfast. Plus, I love that you can make them taste different each time, especially when they taste like a yummy treat! Ingredient In Peanut Butter Overnight Oats Creamy Peanut Butter: Provides a rich, nutty flavor. Vanilla Extract & Salt: Enhance overall taste; vanilla adds sweetness, salt balances flavors. Honey Vanilla Greek Yogurt: Adds creaminess, sweetness, and protein, helping to thicken the oats. Unsweetened Almond Milk (or other milk): Softens the oats, contributing to a creamy texture. Old-Fashioned Oats: The main ingredient, absorbing liquid and flavors to become soft. Dutch-Process Cocoa Powder: Offers a deep chocolate flavor. Maple Syrup: Adjusts sweetness to taste. Read about the health benefits of maple syrup here. Optional Dark Chocolate Chips: Adds extra chocolate flavor and texture. How To Make Peanut Butter Overnight Oat Combine creamy peanut butter, vanilla extract, a pinch of salt, honey vanilla Greek yogurt, unsweetened almond milk, old-fashioned oats, Dutch-process cocoa powder, and maple syrup in a bowl or jar. Mix everything well until the peanut butter is fully blended. Cover and refrigerate overnight or for a minimum of 30 minutes to allow the oats to thicken. Optionally, top with dark chocolate chips before serving. Enjoy within three days. QUICK TIP Because it’s thick and sticky, make sure to really stir in the peanut butter. These oats won’t taste as good if the peanut butter isn’t thoroughly mixed in. I like to use the back of my spoon to mash it throughly into the other ingredients. More Healthy Breakfast Ideas Ham and Cheese Quiche Dutch Baby Healthy Fruit Tart Peach Overnight Oats Greek Yogurt Pancakes FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Peanut Butter Overnight Oats 4.95 from 19 votes - Review this recipe Chocolate peanut butter overnight oats provide a rich, creamy twist on classic overnight oats, blending indulgent chocolate with nutty peanut butter for an exciting, convenient breakfast treat. SAVE TO RECIPE BOX Print Recipe Peanut Butter Overnight Oats 4.95 from 19 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Chocolate peanut butter overnight oats provide a rich, creamy twist on classic overnight oats, blending indulgent chocolate with nutty peanut butter for an exciting, convenient breakfast treat. Course Breakfast, Vegetarian Cuisine American, Vegetarian Keyword peanut butter overnight oats Prep Time 10 minutes minutes Total Time 10 minutes minutes Servings 1 -2 servings Chelsea Lords Calories 265kcal Author Chelsea Lords Cost $1.27 Ingredients▢ 2 and 1/2 tablespoons creamy peanut butter▢ 1/4 teaspoon vanilla extract▢ pinch of salt▢ 1/4 cup honey vanilla Greek yogurt (See Note 1)▢ 2/3 cup unsweetened almond milk, (or another milk)▢ 1/2 cup old-fashioned oats▢ 1 tablespoon Dutch-process cocoa powder, (See Note 2)▢ Sweetener (0-2 tablespoons pure maple syrup) (See Note 3)▢ Optional: dark chocolate chipsUS - Metric USMetric InstructionsPREP THE OATS: In a small bowl, jar, or plastic container, stir together the peanut butter, vanilla extract, pinch of salt, yogurt, almond milk, old-fashioned oats, cocoa powder, and maple syrup.STIR: Stir well and make sure the peanut butter is mashed in thoroughly.CHILL: Cover the container and refrigerate overnight or until sufficiently cooled and thickened. (Sometimes I'll even make them in the morning, get ready, and then go eat them -- they are great even after 30 minutes in the fridge)ENJOY: When ready to eat, if desired, top with dark chocolate chips. Store overnight oats in the fridge for up to 3 days. Video Recipe NotesNote 1:Yogurt: The yogurt can totally overpower these oats, so get a mild tasting, sweet yogurt. My personal favorite is Honey Vanilla Greek yogurt (made by Greek Gods®). It's sweet, mild, and creamy. Whatever yogurt you choose to use, make sure you like it plain or you likely won't love it in these peanut butter overnight oats. A plain vanilla yogurt (not Greek yogurt) is also a great option. Note 2: Cocoa: I recommend a Dutch-process cocoa powder as opposed to a plain (natural) cocoa powder. Any Dutch-process cocoa powder will work, but Hershey’s® does sell a Special Dark cocoa powder that is readily available at most grocery stores Note 3: Sweetener: We like 1 tablespoon pure maple syrup best, but sweeten to personal preference (1/2 tablespoon up to 2 tablespoons maple syrup OR 1/4 teaspoon liquid stevia). Nutrition FactsServing: 1serving | Calories: 265kcal | Carbohydrates: 9.9g | Protein: 9.9g | Fat: 22.5g | Sodium: 294.5mg | Fiber: 2g | Sugar: 4.2g 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.
Egg Wrap by Chelsea Lords Simple, easy, and healthy Egg Wraps made with whole wheat tortillas, spinach and feta-filled egg whites, pesto, and tomatoes. These wraps make the perfect healthy breakfast or lunch; they’re loaded with good ingredients, lots of protein, and tons of flavor! Easy and healthy meal This Egg Wrap is one of my go-to meals for breakfast, a quick lunch, or even a snack. There is an insane amount of flavor and so many good ingredients packed into a tortilla. Fresh basil pesto, ripe sweet tomatoes, and tangy feta cheese-topped egg whites, all rolled together in one delicious meal? Yes, please! I’m sharing a few of my favorite ingredients to use in this recipe and also some step-by-step photos of the process and a detailed description of how to make these Egg Wraps. Egg Wrap ingredient tips (None of the brands I recommend are sponsoring this post). Use good pesto: I recommend freshly made basil pesto, not the preserved or jarred pesto. My two favorites in this specific Egg Wrap are Buitoni’s ®Pesto with Basil or Rana’s® Basil Pesto. Healthy tortillas: Any tortilla can be used for Egg Wraps, but to keep things on the healthier side, I recommend Ole Xtreme Wellness® wraps. The tortillas are 100% whole wheat, and also have a great flavor and light texture. Feta cheese: The best feta comes in a block, not crumbled. Crumbled feta is convenient, but the crumbles are coated in powdered cellulose (which keeps them from sticking together). That cellulose coating causes the crumbles to taste dry and sometimes hard. (More feta cheese grocery shopping tips here.) How to make Egg Wraps The descriptions below correlate to the photo collage above on how to make Egg Wraps. Egg whites and pesto: Whisk the two ingredients with a fork until combined. Add spinach: Pour egg white mixture onto a greased skillet and sprinkle coarsely chopped (or torn) baby spinach. Add feta: Allow the feta to melt into the egg white mixture. Fold: Fold the egg whites in half. Silicone spatulas work well for this task. Prep the tortilla: Smooth mayo over the entire tortilla and add fresh sliced tomatoes down the center of the tortilla Add egg whites: Let the egg white mixture slide from the skillet right onto the tortilla Roll it up: Tightly roll the tortilla into a wrap. Slice: Cut the Egg Wrap in half and enjoy! More healthy wraps Beef Lettuce Wraps with coconut lime rice Chicken Salad Wrap best chicken salad dressing 10-Minute Italian Chicken Wraps BBQ Chicken Wraps using rotisserie chicken Taco Lettuce Wraps with the best taco seasoning FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Egg Wrap 4.80 from 5 votes - Review this recipe Simple, easy, and healthy Egg Wraps made with whole wheat tortillas, spinach and feta-filled egg whites, pesto, and tomatoes. These wraps make the perfect healthy breakfast or lunch. They're loaded with good ingredients, lots of protein, and tons of flavor! SAVE TO RECIPE BOX Print Recipe Egg Wrap 4.80 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Simple, easy, and healthy Egg Wraps made with whole wheat tortillas, spinach and feta-filled egg whites, pesto, and tomatoes. These wraps make the perfect healthy breakfast or lunch. They're loaded with good ingredients, lots of protein, and tons of flavor! Course Breakfast, lunch Cuisine American Keyword egg wrap Prep Time 5 minutes minutes Cook Time 5 minutes minutes Total Time 10 minutes minutes Servings 1 Egg wrap Chelsea Lords Calories 226kcal Author Chelsea Lords Cost $1.76 Ingredients▢ 1/2 cup liquid egg whites (like AllWhites -- found in cartons by regular eggs)▢ 1 teaspoons prepared fresh basil pesto Note 1▢ 3/4 cups fresh baby spinach leaves, coarsely chopped or torn▢ 2 and 1/2 tablespoons crumbled feta cheese▢ 1 tablespoon light mayo▢ 1 whole wheat tortilla or whole wheat flatbread▢ 1 small roma tomato, thinly sliced▢ Sat and pepper InstructionsPREP: Spray a nonstick 10-inch skillet with cooking spray and put over medium heat. In a small bowl, whisk the egg whites and pesto with a fork until combined. Season with salt and pepper.EGG WHITES: Pour egg white mixture into the skillet and stir in the chopped spinach. As the eggs begin to set, lift the edges with a spatula to allow the uncooked eggs to flow to the bottom of the skillet. Cook until the eggs are set but still moist. Sprinkle the feta cheese on top.COOK: Cover skillet with a lid and cook for 1 minute longer and then remove from heat. Using a spatula, lift one side of the egg whites and fold over the other side.TORTILLA: Meanwhile, spread the mayo evenly over the flatbread or tortilla. Add thinly sliced tomatoes on the tortilla. Hold the pan right above the tortilla and slide the folded egg white mixture right onto one half of the tortilla.ROLL: Roll the wrap tightly (secure with toothpicks if desired) and cut in half. Enjoy immediately. Recipe NotesNote 1: I recommend a freshly made pesto, not the shelf stable preserved pestos. Use your own homemade pesto if you have some, or the freshly made ones in the refrigerated section of the grocery store. I personally use and love Rana’s Basil pesto in Egg Wraps (unless I do happen to have some homemade pesto!). Nutrition FactsServing: 1egg wrap | Calories: 226kcal | Carbohydrates: 22.4g | Protein: 17.2g | Fat: 8.4g | Cholesterol: 10mg | Sodium: 439.5mg | Fiber: 4.2g | Sugar: 7.2g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. 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 Trifle by Chelsea Lords This show-stopping Brownie Trifle is loaded with tender, fudgy brownie bites, a creamy vanilla filling, and fresh berries. It’s easy to make and assemble and is such a crowd pleaser wherever you serve it. And don’t let a gluten intolerance stop you from enjoying this trifle, you can always make these Gluten-Free Brownies to add in! Trifles With Brownies Delicious Brownie Trifle is courtesy of my sister; it’s one of her favorite desserts that she made throughout college. A few weeks ago, she gave me a copy of her recipe and we made it together. My boys had a few bites and it was such a hit that my youngest son requested it for his 4th birthday. Of course we made it for his birthday and I knew I had to share it here in time for Valentine’s Day. If you’re doing Valentine’s Day at home, this would be the perfect treat to make. Ingredients In Brownie Trifle Brownie Mix: Forms the chocolatey base. Milk Mixture: Combines sweetened condensed milk and 1% milk for creaminess and sweetness. Instant Vanilla Pudding: Thickens and adds vanilla flavor. Heavy Whipping Cream: Whipped to make the cream layer fluffy and rich. Powdered Sugar: Sweetens the whipped cream. Vanilla: Adds vanilla flavor to the cream. Fresh Berries: Provide a fruity topping to the brownie trifle. QUICK TIP Don’t forget to line the brownie pan with parchment paper. You’ll be able to lift out the whole thing and slice with less mess. Food52 breaks down how to do that perfectly! How To Make Brownie Trifle Bake brownies according to package instructions. Mix condensed milk, 1% milk, and instant vanilla pudding. Whip heavy cream and powdered sugar until stiff. Combine whipped cream with milk mixture. Layer brownie cubes, cream, and fresh berries in a dish. Chill for 1-3 hours. Then serve cold and enjoy your brownie trifle! FAQs How To Serve A Trifle Dessert If you’re looking for a fancier way to serve this brownie trifle, you can do individual clear trifle cups (affiliate link). Otherwise, this trifle serves just how you’d think — with a large spoon. Since the brownies are cut into pieces, it comes out of the trifle dish very nicely. Here’s the exact trifle dish (affiliate link) I use for this recipe. How Long Does The Trifle Take To Set? You can enjoy this dessert right after it’s made. But if you want it to soften more and for the flavors to meld, give it 1-3 hours in the fridge (covered) before serving. You can even make it the night before if desired (see below). Can I Make A Brownie Trifle The Night Before? Yes, you can make a Brownie Trifle the night before. Some people like it that way because it allows the brownies to soften and the cream to develop a stronger flavor. If you prefer it freshly assembled for a chewier brownie texture, you can prep the components separately in advance: Wash and dry the berries ahead of time, storing them in the fridge. Bake the brownies a day ahead, cut them into pieces, and keep them in an airtight container at room temperature. Make the cream filling up to a day in advance and store it in the fridge; it will thicken overnight. More Dessert Recipes Cosmic Brownies brownies with fudge ganache topping and mini chocolate candies Strawberry Shortcake the best homemade biscuits with fresh cream and sugared strawberries Chocolate Pudding Pie with an Oreo crust and only six ingredients Chocolate Cake three layers of fudgy chocolate cake with triple chocolate buttercream Icebox Cake with Oreos and chocolate cream FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Brownie Trifle 4.58 from 7 votes - Review this recipe This show-stopping Brownie Trifle is loaded with tender, fudgy brownie bites, a creamy vanilla filling, and fresh berries. It's easy to make and assemble, and is such a crowd pleaser wherever you serve it. SAVE TO RECIPE BOX Print Recipe Brownie Trifle 4.58 from 7 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This show-stopping Brownie Trifle is loaded with tender, fudgy brownie bites, a creamy vanilla filling, and fresh berries. It's easy to make and assemble, and is such a crowd pleaser wherever you serve it. Course Dessert Cuisine American Keyword brownie trifle, trifle Prep Time 35 minutes minutes Cook Time 40 minutes minutes Chilling Time 1 hour hour 5 minutes minutes Total Time 2 hours hours 20 minutes minutes Servings 12 -16 servings Chelsea Lords Calories 361kcal Author Chelsea Lords Equipment9x9-inch metal baking panParchment paperNonstick SprayTrifle Dish IngredientsBrownies▢ 1 package (19 ounces) fudge brownie mix Plus the ingredients called for on the back of the box. I prefer Ghiradelli Chocolate Triple Fudge Brownie Mix.Cream Layer▢ 1 can (14 ounces) full-fat sweetened condensed milk▢ 1/2 cup 1% milk (skim is okay, do not use whole or 2%)▢ 1 package (3.4 ounces) instant vanilla pudding, unprepared▢ 1 cup heavy whipping cream▢ 2 tablespoons powdered sugar▢ 1 teaspoon vanilla paste (or pure vanilla extract)Topping▢ 3-4 cups fresh berries Note 1▢ Optional: fresh mint, for garnishUS - Metric USMetric InstructionsBROWNIES: Line a 9x9-inch metal baking pan with parchment paper, adding an overhang. Lightly coat the parchment paper with nonstick spray. Preheat the oven according to the brownie package directions. Prepare and bake according to the directions for a 9x9-inch pan. Let cool completely, lift brownies out of the pan by the edges of the parchment paper and cut into 1-inch cubes with a sharp knife.CREAM: In a large bowl, mix together the sweetened condensed milk and 1% milk. With a hand mixer, beat in the pudding mix and then chill for 5 minutes. While it's chilling, add the heavy cream, powdered sugar, and vanilla paste (or extract) to a stand mixer fitted with the whisk attachment. Whisk on low speed to combine. Gradually increase to high speed until medium to stiff peaks form, about 1-3 minutes. Watch carefully to avoid over-beating. With a spatula, fold this cream into the pudding mixture. Fold until smooth and combined. ASSEMBLE: Place 1/3 of the brownie pieces in the bottom of the trifle dish. Cover with 1/3 of the cream and then 1 layer of berries (~1 cup, depending on size). Repeat the layers twice: brownies, cream, berries. Chill for 1-3 hours (or overnight for soft brownies) and then serve cold. If desired, garnish with fresh mint. Video Recipe NotesNote 1: Berries: You can use just one type of berry (like the raspberries in this photo), or use a combination of a few such as raspberries, blackberries, and sliced strawberries. I typically add 1 cup of berries per layer, but you may want more (or less). Use your best judgment for how much you'd like to add. Note 2: Parchment paper: Parchment paper is important for easy removal of the brownies. Wax paper can melt and foil can stick and tear. Nutrition FactsServing: 16servings | Calories: 361kcal | Carbohydrates: 54.8g | Protein: 6g | Fat: 13.5g | Cholesterol: 32.5mg | Sodium: 249.8mg | Fiber: 0.5g | Sugar: 44g 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.
