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.
Turkey Sloppy Joes by Chelsea Lords Turkey Sloppy Joes are made with better-for-you ingredients, the best sauce, and loaded with hidden veggies. Adult-friendly and kid-approved Turkey Sloppy Joes make for a great healthy weeknight dinner that can be prepared in 30 minutes or less. Turkey Sloppy Joes: a great healthy meal Sloppy Joes might have a reputation for not being the healthiest, but I’ve changed that with a new take on the classic. This version is full of vegetables and uses lean turkey meat, turning the sandwich into a tasty and nourishing meal. The Turkey Sloppy Joes I’ve created are not only delicious with a homemade sauce that’s a snap to make but also ready in 30 minutes or less. It’s a quick, flavorful dinner that’ll leave you feeling good about what’s on your plate. QUICK TIPServe Turkey Sloppy Joes on toasted brioche buns. Here’s how to toast buns — on a grill, in a pan, or in the oven. I personally like adding a little butter to the buns and then popping them on a hot grill for 20 to 30 seconds. Ingredients Turkey Sloppy Joes Grated Yellow Onion & Minced Garlic: These aromatics create the flavor base, adding sweetness and a pungent kick that is essential to any good Sloppy Joe. Carrot, Red Bell Pepper & Baby Bella Mushrooms: This trio of veggies boosts the dish’s health factor, adds a variety of textures, and contributes a mix of sweetness, color, and savory flavors. Olive Oil: It’s used to sauté the vegetables, helping to soften them and bring out their flavors. Lean Ground Turkey: Serving as the main protein, this lean meat absorbs all the surrounding flavors and provides a healthier twist to the traditional Sloppy Joe. Ketchup, Tomato Sauce, BBQ Sauce: These contribute to the sauce’s base, offering a balance of tang, sweetness, and a smoky depth. Worcestershire Sauce, Red Wine Vinegar, Light Brown Sugar, Yellow Mustard: Added for their distinctive tastes; they work together to give the sauce complexity with notes of savory, tang, sweetness, and a mild heat. Beef Bouillon Powder: Amplifies the meaty taste, enriching the flavor profile of the turkey. Hamburger Buns: They are the carriers for the savory filling, offering a soft texture that complements the robustness of the Sloppy Joe mix. QUICK TIPUse a food processor: To get your veggies finely chopped without spending forever chopping, just add them to the processor bowl and pulse a few times. Don’t over pulse the veggies or liquefy them; just pulse enough times to get them into small pieces equivalent to a dice. How To Make Turkey Sloppy Joes Start with Veggies: In a large skillet, sauté the grated onion, minced garlic, diced red pepper, and diced carrots until they’re tender and the moisture has evaporated (about 5-7 minutes). Add Mushrooms: Incorporate diced mushrooms and cook for an additional 2-3 minutes until they’re soft. Cook the Turkey: Brown the ground turkey in the same skillet. Create the Sauce: Mix together all the sauce ingredients in a bowl, or add them directly to the skillet once the turkey is browned. Combine and Simmer: Pour the sauce over the cooked turkey and vegetables, simmering until the sauce has thickened. Assemble: Spoon the thickened meat mixture onto buns to serve your Turkey Sloppy Joes. Enjoy! Side Dishes To Serve Alongside Potato chips Bread and butter or dill pickles Elote (or plain grilled corn on the cob) Roasted Broccoli or Roasted Brussels Sprouts Onion rings French fries (or sweet potato fries) Baked beans A good pasta salad like this Orzo Pasta Salad Potato salad Cucumber Salad More EASY Ground Turkey Recipes Ground Turkey Tacos Miniature Turkey Meatloaf Loaded Taco Fries with ground turkey Ground Turkey Recipe skillet stir-fry 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. Turkey Sloppy Joes 5 from 15 votes - Review this recipe Turkey Sloppy Joes are made with better-for-you ingredients, the best sauce, and loaded with hidden veggies. Adult-friendly and kid-approved Turkey Sloppy Joes make for a great healthy weeknight dinner that can be prepared in 30 minutes or less. SAVE TO RECIPE BOX Print Recipe Turkey Sloppy Joes 5 from 15 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Turkey Sloppy Joes are made with better-for-you ingredients, the best sauce, and loaded with hidden veggies. Adult-friendly and kid-approved Turkey Sloppy Joes make for a great healthy weeknight dinner that can be prepared in 30 minutes or less. Course Dinner, Main Course, Sandwich Cuisine American Keyword turkey sloppy joes Prep Time 15 minutes minutes Cook Time 15 minutes minutes Total Time 30 minutes minutes Servings 4 loaded sloppy joes (maybe could stretch to 6 if serving kids!) Chelsea Lords Calories 446kcal Author Chelsea Lords Cost $9.47 Ingredients▢ 1/2 cup grated yellow onion (1 small onion)▢ 1 teaspoon minced garlic (2 cloves)▢ 1/2 cup finely chopped carrot (1 medium carrot)▢ 1 cup finely chopped red bell pepper (1 bell pepper)▢ 1 cup finely chopped baby bella mushrooms (~6 ounces)▢ 1 tablespoon olive oil▢ 1 pound lean ground turkey▢ Salt and pepper▢ 1/2 cup ketchup▢ 1 can (8 ounces) tomato sauce▢ 1 tablespoon EACH: Worcestershire sauce, red wine vinegar, light brown sugar▢ 1 teaspoon yellow mustard▢ 2 teaspoons beef bouillon powder▢ 1/4 cup bbq sauce▢ Optional: 1/2 to 1 full cup freshly grated sharp Cheddar cheese (depending on how cheesy you'd like it)▢ Brioche (or your favorite) hamburger buns, for servingUS - Metric USMetric InstructionsPREP VEGGIES: Peel an onion and grate it on the large holes of a cheese grater. Mince the garlic, finely chop (or grate on the large holes) a carrot, finely chop the red pepper, and finely chop the mushrooms. ALTERNATIVELY, add a coarsely chopped carrot, coarsely chopped red pepper, and garlic to a food processor and pulse into diced pieces. Add the mushrooms separately and pulse into diced pieces.COOK VEGGIES: Add 1 tablespoon olive oil to a large cast iron skillet and place over medium high heat. Add in the onion, garlic, carrot, and bell pepper. Sauté for 5-7 minutes or until liquid from the veggies has evaporated. Add in the mushrooms and saute for another 2-3 minutes or until all veggies are mostly tender. Press veggies to the edges of the skillet and add 1 pound ground turkey in the center of the pan. Crumble the meat into small pieces and cook until no longer pink (but not cooked through all the way), about 5-8 minutes. As you crumble the meat, incorporate the veggies into the meat. Season with salt and pepper to taste.SAUCE: Whisk this sauce separately in a different bowl or just add it right into the skillet. Add the 1/2 cup ketchup, 1 (8 ounce) can tomato sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon red wine vinegar, 1 tablespoon brown sugar (Note 1), 1 teaspoon yellow mustard, 2 teaspoons beef bouillon powder, and 1/4 cup BBQ sauce. Stir well and then simmer the meat until fully cooked through and sauce has thickened, about another 3-5 minutes.FINISH: Remove the skillet from the heat. If desired, add some freshly grated cheese on top of the meat and let it stand (covered with a lid) for 2-3 minutes or until melted. Spoon the mixture on top of toasted buns (Note 2) and enjoy immediately. Video Recipe NotesNote 1: Sweetener: Depending on the BBQ sauce and ketchup you use (some are sweeter than others) you may want more or less brown sugar; add to personal preference. Note 2: Buns: I like to toast the buns; it adds flavor and keeps the buns from getting too soggy too quickly. Either grill the buns on a hot grill for 20-30 seconds, gently toast in a 350 degree F oven until buns are warmed through and barely crispy (about 5 minutes), or cook in a saute pan for 2-3 minutes over medium-high heat. Nutrition FactsServing: 4loaded sloppy joes | Calories: 446kcal | Carbohydrates: 49.5g | Protein: 24.4g | Fat: 14.8g | Cholesterol: 78.8mg | Sodium: 776.4mg | Fiber: 4.3g | Sugar: 19.3g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Chocolate Energy Bites by Chelsea Lords These easy-to-make Chocolate Energy Bites are loaded with oats, protein, cocoa powder, honey, and peanut butter. These protein-packed bites have rich chocolate and peanut butter flavors. Try the original No-Bake Energy Bites recipe next or these four-ingredient Energy Bites. Chocolate Energy Bites My whole family loves energy bites. We usually make up a batch every Sunday to last through the week– and by Thursday or Friday, we’re wishing we’d made a double batch. You can whip up these healthy no-bake Chocolate Energy Bites in one bowl, scoop them out and roll by hand, or use a large cookie scoop. We like to freeze the bites as soon as they’re made and eat them straight from the freezer (after they’ve thawed a couple of minutes). Truly, healthy Chocolate Energy Balls taste like a dessert. They’re the best for quelling sugar cravings and thanks to the protein and oats, they’ve got good staying power. QUICK TIP What are energy bites? They’re a grab-and-go, portion-controlled, ball-shaped densely nutritious snack. Our energy bites are made with healthy ingredients so you can feel good about popping one in your mouth when you need a tasty little boost. [/quicktip\] Ingredients Dark chocolate: Use miniature dark chocolate chips or chop up regular dark chocolate chips. Or, you could cut up a dark chocolate baking bar. Milk or semi-sweet chocolate can also be used in these energy bites if preferred. Peanut butter: Use creamy (not crunchy) all-natural peanut butter. Honey: This ingredient adds structure and sweetens the bites. Dutch-process cocoa powder: There’s only a little cocoa powder, but it heavily flavors these energy bites. Make sure to get Dutch-process instead of natural or plain cocoa powder. The Dutch process offers a more robust and intense chocolate flavor. Salt: Salt balances all the flavors; leave it out or reduce the amount if you’re using salted peanut butter. Chocolate protein powder: More on this below. Old-fashioned oats: Be sure to get old-fashioned, not quick or steel-cut oats. Otherwise, these chocolate energy bites won’t set up properly. Vanilla extract: This ingredient is optional, but it adds a nice subtle depth of flavor. Protein powder In an effort to get more protein in our snacks, I added chocolate protein powder to these bites. The powder also amps up the chocolate flavor without adding too much sugar. Since the protein powder is such an integral part of flavoring these bites, I recommend a good stevia-sweetened whey protein powder. Here’s a list of the top-rated protein powders. My personal favorite: Optimum Nutrition Gold Standard® 100% whey protein powder (double rich chocolate) (not sponsored, affiliate link). Chocolate Energy Bite tips Beat the mixture with a hand mixer; it’s thick and sticky. Allow time for the oats to absorb the liquid: At first, these bites may seem too wet, but after they sit for a bit, they firm up as the oats absorb the wet ingredients. Use a cookie scoop: With a good cookie scoop, the dough can just be scooped and placed on a plate instead of requiring the effort of rolling individual balls. Store in the freezer: We like to put a plate or tray of these energy bites in the freezer. Once firm, we transfer them to an airtight bag or freezer container and continue to store them in the freezer. More healthy snacks Chocolate Granola Oatmeal Granola Bars Protein Breakfast Cookies Pumpkin Protein Shake Peanut Butter Granola FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chocolate Energy Bites 5 from 5 votes - Review this recipe Easy and healthy Chocolate Energy Bites are full of oats, protein, cocoa powder, and peanut butter! These protein-packed bites are flavorful and loaded with good ingredients. SAVE TO RECIPE BOX Print Recipe Chocolate Energy Bites 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Easy and healthy Chocolate Energy Bites are full of oats, protein, cocoa powder, and peanut butter! These protein-packed bites are flavorful and loaded with good ingredients. Course Breakfast, Snack Cuisine American, Vegetarian Keyword chocolate energy bites Prep Time 20 minutes minutes Chilling Time 15 minutes minutes Total Time 35 minutes minutes Servings 25 energy bites Chelsea Lords Calories 112kcal Author Chelsea Lords Cost $2.87 Ingredients▢ 1/3 cup dark chocolate chips, coarsely chopped▢ 1 cup creamy peanut butter▢ 1/2 cup honey▢ 2 tablespoons Dutch-process cocoa powder (See Note 1)▢ 1/8 teaspoon fine sea salt▢ 1 scoop (1/4 cup + 1 tablespoon) chocolate protein powder (use a protein powder you love!)▢ 1 and 1/2 cups old-fashioned oats▢ 1 teaspoon vanilla extractUS - Metric USMetric InstructionsDARK CHOCOLATE: Coarsely chop the chocolate into small pieces.COMBINE: in a large bowl, add the chopped chocolate, 1 cup creamy peanut butter, 1/2 cup honey, 2 tablespoons cocoa powder, 1/8 teaspoon sea salt, 1 scoop chocolate protein powder, 1 and 1/2 cups old-fashioned oats, and 1 teaspoon vanilla extract. Using a hand mixer, beat until the mixture is well combined.SCOOP: Using a cookie scoop or 1-tablespoon measuring spoon, scoop even-sized amounts of dough and roll them into balls. Place on a parchment-paper-lined plate and freeze for 15 minutes before eating.STORAGE: Store in the fridge for 1-2 weeks or in the freezer for up to 3 months. We like these best straight from the freezer (thawed for 5 minutes or so at room temperature)! Recipe NotesNote 1: Cocoa powder: Make sure to get Dutch-process cocoa, not natural or plain cocoa powder. The Dutch process offers a more robust and intense chocolate flavor. Nutrition FactsServing: 25energy bites | Calories: 112kcal | Carbohydrates: 12.4g | Protein: 3.2g | Fat: 6.2g | Sodium: 138.8mg | Fiber: 1.2g | Sugar: 8.4g 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.
No Bake Peanut Butter Cheesecake by Chelsea Lords Indulge in a No Bake Peanut Butter Cheesecake with an Oreo crust, creamy peanut butter filling, and smooth chocolate ganache, garnished with chopped mini Reese’s for a supreme peanut butter-chocolate experience. No Bake Peanut Butter Cheesecake Few things appeal to me more than the combination of peanut butter and chocolate, but adding Oreos elevates it to my favorite dessert. No-Bake Peanut Butter Cheesecake is incredibly rich and indulgent, boasting a creamy, soft texture and a solid, flavorful cookie crust. While this recipe requires some time for chilling, it is overall very simple to make. Best of all, no oven is needed. QUICK TIPOreo®, Reese’s®, Butterfinger®, Skippy®, Ghirardelli®, Guittard®, and Cool Whip® are trademarked names used in this post to specify particular products, ensuring clarity. We respect these trademarks and brand ownership, never intending to infringe upon them. Ingredients In No Bake Peanut Butter Cheesecake Crust Oreos: Base flavor and texture. Unsalted Butter: Binds crumbs for the crust. White Sugar: Adds sweetness and solidifies the crust. Cheesecake Filling Cream Cheese: Creamy texture and tangy flavor. Peanut Butter: Richness and flavor. Powdered Sugar: Sweetens and thickens. Vanilla and Salt: Flavor enhancement. Whipped Topping: Adds fluffiness. Chocolate Topping Chocolate Chips and Peanut Butter: Creamy chocolate layer. Heavy Cream: Smooths the topping. How To Make No Bake Peanut Butter Cheesecake Oreo Crust: Pulse Oreos, mix with melted butter and sugar, and press into a springform pan. Chill. Peanut Butter Filling: Beat room temperature cream cheese, then add peanut butter, powdered sugar, vanilla, and salt. Fold in whipped topping, spread over crust, and chill. Topping: Melt chocolate chips with peanut butter, pour heated cream over them, whisk smooth, and spread over cheesecake. Refrigerate. Optionally, garnish with chopped Reese’s® Minis and mini chocolate chips. Serve with a hot knife. More Delicious Desserts Peanut Butter Cookie Dough Peanut Butter Cookies Scotcheroos Oreo Balls Peanut Butter Granola FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. No Bake Peanut Butter Cheesecake 5 from 7 votes - Review this recipe Indulge in a No Bake Peanut Butter Cheesecake with an Oreo crust, creamy peanut butter filling, and smooth chocolate ganache, garnished with chopped mini Reese's for a supreme peanut butter-chocolate experience. SAVE TO RECIPE BOX Print Recipe No Bake Peanut Butter Cheesecake 5 from 7 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Indulge in a No Bake Peanut Butter Cheesecake with an Oreo crust, creamy peanut butter filling, and smooth chocolate ganache, garnished with chopped mini Reese's for a supreme peanut butter-chocolate experience. Course Dessert Cuisine American Keyword No Bake Peanut Butter Cheesecake Prep Time 20 minutes minutes Chilling Time 9 hours hours Total Time 9 hours hours 20 minutes minutes Servings 12 servings Chelsea Lords Calories 551kcal Author Chelsea Lords Cost $6.91 IngredientsCrust▢ 25 Oreos (chocolate sandwich cookies)▢ 7 tablespoons unsalted butter, melted and slightly cooled▢ 1/4 cup white sugarCheesecake Filling▢ 1 package (8 ounces) full-fat cream cheese, room temperature▢ 1 and 1/4 cups creamy peanut butter▢ 1 and 1/4 cups powdered sugar▢ 2 teaspoons vanilla extract▢ 1/8 teaspoon fine sea salt▢ 1 container (8 ounces) Cool Whip or other whipped topping (lite can be used) (Note 1)Chocolate Topping▢ 1 cup milk chocolate chips▢ 2 tablespoons creamy peanut butter▢ 1/2 cup heavy cream▢ Optional garnishes: chopped up Reese's minis, miniature chocolate chipsUS - Metric USMetric InstructionsCrustBlend or pulse the Oreos (no need to remove the filling) until they are fine crumbs.Mix the crumbs with the sugar and cooled melted butter.Spray a 9-inch springform pan with nonstick spray and press the cookie crust evenly along the bottom and slightly up the sides. Chill in the fridge while preparing the cheesecake filling.Cheesecake FillingWith a hand mixer, beat the room-temperature cream cheese until smooth.Add in the peanut butter, powdered sugar, vanilla, and salt; beat until smooth. With a spatula, gently fold in the completely thawed whipped topping (or homemade whipped topping -- See Note 1) until all ingredients are combined and smooth. Spread the mixture over the Oreo crust and use the back of a large spoon to smooth the top.Chill overnight in the fridge or for 4-6 hours.Chocolate ToppingPlace chocolate chips and 2 tablespoons of peanut butter in a large glass or heat-proof bowl. In a small saucepan or pot, bring heavy whipping cream to a rolling simmer over medium-high heat (do not boil!). Pour the cream over the chocolate chips and peanut butter, cover, and let sit for 5 minutes (I place a sheet pan or pot lid on top of the bowl). After 5 minutes, whisk until completely smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, for at least 1-2 hours or until ready to serve. If desired, garnish the cheesecake with chopped Reese's minis and/or miniature chocolate chips.FOR SERVING: Use a hot, sharp knife (run it under hot water, dry with a towel) to make cuts into the pie. Return any leftovers (covered tightly) to the freezer. Recipe NotesNote 1: Whipped Topping To make your own whipped topping: 1 cup heavy cream 1/2 cup powdered sugar 1/2 teaspoon vanilla extract In a mixing bowl attached to a stand mixer (with a whisk attachment) add the 1 cup heavy cream, 1/2 cup powdered sugar, and 1/2 teaspoon vanilla extract. Beat to combine and then increase the speed and whip until firm peaks form, about 2-4 minutes. With a spatula, spread the whipped cream over the ice cream until smooth. Nutrition FactsServing: 12servings | Calories: 551kcal | Carbohydrates: 46g | Protein: 9.8g | Fat: 38.4g | Cholesterol: 49.9mg | Sodium: 234.3mg | Fiber: 2.4g | Sugar: 33.9g 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.
Avocado Tuna Salad by Chelsea Lords Simple and flavorful Avocado Tuna Salad makes the perfect healthy snack, appetizer, or lunch. This tuna salad is full of veggies and a healthy avocado-based dressing. Avocado Tuna Salad Avocado Tuna Salad is one of my go-to recipes for lunch. It’s quick to make, packed with flavor, and filled with nutritious ingredients. Of course, when you load the tuna salad on a buttery croissant, it becomes a little less healthy. I’ll definitely indulge in the croissant sandwich every once in a while, but when I’m looking for a lighter meal, I’ll pack the tuna into a few pieces of lettuce to make a quick lettuce wrap. Today I’m sharing how to make this salad, what to eat it with, and sharing a few quick tips. Let’s get started! Ingredients In Avocado Tuna Salad Tuna: The main protein source of the salad, providing a meaty texture and a rich, savory flavor. Celery, Bread and Butter Pickles, Red Onion, and Flat Leaf Parsley: These add crunch, sweetness, tang, and freshness to the salad, along with a variety of colors and flavors that complement the tuna. Dressing Ingredients: Avocado, Lemon Juice, Mayonnaise, and Dijon Mustard: These ingredients are blended to create a creamy, tangy dressing that binds the salad ingredients together. The mayonnaise offers a creamy base and richness, while the Dijon mustard introduces a zesty sharpness that complements the smoothness of the avocado and the tang of the lemon juice. QUICK TIP Wait until the avocado is really ripe. The perfectly ripe avocado makes a huge difference in this salad. Here’s how to tell an avocado is ripe. If it’s not fully ripe, it won’t add the flavor and creaminess that a ripe avocado will. How To Make Avocado Tuna Salad Add the salad ingredients to a large bowl: Place the drained tuna, diced avocado, minced parsley, diced celery, and diced bread and butter pickles in a large bowl. Make the dressing: Combine the mashed avocado, mayo, Dijon mustard, lemon juice, olive oil, salt and pepper. Whisk to combine. Combine: Add the dressing to the salad ingredients. Gently toss to combine and season once more to taste. Serve: Eat the avocado tuna salad as is, in a salad wrap, or on a croissant with lettuce (my personal favorite!). FAQs Can I Lose Weight Eating Tuna Salad? A lot of people looking to lose weight eat tuna because of its high protein content. For just 3 ounces of tuna, you get a whopping 20g of protein and only 100 calories. Tuna is a great protein to eat while trying to maintain a lower carb/lower calorie diet. As long as you are aware of how much mayo you are adding (mayo will add the most calories), you will have a great, healthful meal. Is Tuna Salad Healthy? This salad is much healthier than most tuna salads you’ll find, thanks to the avocado, all the veggies, and the avocado-based dressing. The avocado (which has healthier fats) is mashed to replace a lot of the mayo that is typically in tuna salads. Tuna is a great healthy protein to consume; you can read more about the health benefits here. Avocado Tuna Salad Serving Suggestions On a lettuce wrap In a sandwich with some lettuce, tomatoes, and avocado. Use a good, whole-grain bread for a healthier sandwich or a croissant for a more indulgent sandwich. With a side of fresh fruit or this fruit salad recipe As a dip with pita chips and fresh veggies More Tuna Recipes Creamy Tuna Pasta in one skillet Standard Tuna Salad The BEST Tuna Macaroni Salad Sriracha Tuna Salad Wraps Tuna Sushi Stacks with rice and mango FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Avocado Tuna Salad 5 from 4 votes - Review this recipe Simple and flavorful Avocado Tuna Salad makes the perfect healthy snack, appetizer, or lunch. This tuna salad is filled with veggies and a healthy avocado-based dressing. SAVE TO RECIPE BOX Print Recipe Avocado Tuna Salad 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Simple and flavorful Avocado Tuna Salad makes the perfect healthy snack, appetizer, or lunch. This tuna salad is filled with veggies and a healthy avocado-based dressing. Course Appetizer, Dinner, lunch, Main Course, Salad, Snack Cuisine American Keyword avocado tuna salad Prep Time 25 minutes minutes Total Time 25 minutes minutes Servings 6 sandwiches Chelsea Lords Calories 188kcal Author Chelsea Lords Cost $6.27 Ingredients▢ 3 cans (5 ounces EACH) tuna, well drained (I recommend Genova packed in olive oil which ends up being 4 ounces once drained)▢ 3 tablespoons finely diced celery▢ 3 tablespoons finely diced bread and butter pickles▢ 2 tablespoons finely diced red onion▢ 2 tablespoons finely diced flat leaf parsleyDressing▢ 1 small avocado, separated▢ 1 tablespoon lemon juice▢ 1/3 cup light mayonnaise (use up to 1/2 cup for more creamy consistency)▢ 1 teaspoon Dijon mustard▢ 1 teaspoon olive oil▢ Salt and pepper InstructionsPREP: Thoroughly drain the tuna and transfer to a large bowl.DRESSING: Slice an avocado in half, and remove the peel and pit. Mash one side of the avocado to get 3 tablespoons mashed avocado. Dice the other side to get about 1/4 cup of diced avocado and set aside. Add the 3 tablespoons mashed avocado to a small bowl. Add in the 1 tablespoon lemon juice, 1/3 cup mayo, 1 teaspoon Dijon mustard, 1 teaspoon olive oil, and salt and pepper to taste.SALAD: Add the finely diced celery, pickles, red onion, and parsley to the bowl with the tuna and diced avocado. Add the dressing on top and gently stir to combine. Taste and adjust seasonings to taste. Add extra mayo here if you want a creamier salad (1-4 tablespoons extra).SERVE: Serve in a croissant roll with lettuce, in a lettuce wrap, with pita chips, etc. -- however you'd like to enjoy it! Best enjoyed same day and shortly after making it; the avocado begins to brown after about an hour or two. Nutrition FactsServing: 6sandwiches | Calories: 188kcal | Carbohydrates: 4.9g | Protein: 17.5g | Fat: 10.9g | Cholesterol: 34.4mg | Sodium: 357.2mg | Fiber: 1.8g | Sugar: 1.7g 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.
Confetti Bars by Chelsea Lords Spring Confetti Bars start with a white chocolate cookie base and are topped with gooey marshmallows, spring-colored M&M’s, pastel sprinkles, and more white chocolate! These easy dessert bars are sure to please a crowd! For more cookie recipes, try these Lemon Curd Cookies, M&M Cookies, or Bakery-Style Chocolate Chip Cookies. Confetti Bars Growing up, my mom often made these Funfetti bars* for my siblings and me. They were definitely one of our favorite desserts (along with her famous Carmelitas). For her confetti bars, she’d use a chocolate chip cookie base, loads of marshmallows, colorful sprinkles, miniature chocolate chips, and chocolate-covered pretzels. I’m putting a fun twist on her bars by adding springtime M&M’s*, white chocolate chips, and pastel sprinkles. They’re every bit as good as her original confetti bars, but perfectly festive for springtime! These Confetti Bars would make the perfect Easter dessert! *Funfetti and M&Ms have trademarked brand names which we’re using to illustrate the appearance of the recipe. Any similar product will also work. How to make Spring Confetti Bars The step-by-step photos in the collage above this text correlate to the numbered descriptions below. Cream butter and sugars together. Mix until smooth, creamy, and light. Add one egg, one egg yolk, and vanilla extract. Discard the whites of the one egg or use them in this egg wrap recipe. Add dry ingredients. Mix until a thick dough forms and then add in the white chocolate chips. Stir the chips in to finish the Confetti Bars dough. Press dough into a parchment paper-lined 9×13-inch pan. Bake until no longer glossy on top and lightly browned at the edges. (Process photos shown below:) Add marshmallows immediately after removing from the oven, and then return to the oven for 1 and 1/2 minutes. Remove from the oven, sprinkle on M&M’s, white chocolate chips, and finally sprinkles. Let Confetti Bars sit until firm before cutting. QUICK TIP These Spring Confetti Bars are easy to adapt to different holidays, or for everyday use. You can vary the colors in the M&M’s to reflect Memorial Day, Christmas, Thanksgiving or St. Patrick’s Day–or use multi-colored M&Ms for every day! Quick tips If you have a food scale, I highly recommend weighing the flour for an accurate measurement. With too much flour packed into a measuring cup, the cookie base on these confetti bars becomes dense (less cookie-like). No food scale? No problem, just be sure to spoon and level the flour into the measuring cup. Let bars completely cool: Confetti Bars need at least an hour (or two) to cool before cutting them into individual pieces. If you cut too soon, the marshmallow layer tends to separate from the cookie layer. Use fresh marshmallows: The newer and softer the marshmallows, the better the topping on these bars will taste. If you’re concerned about the sweetness of these Spring Confetti Bars, leave off the top layer of white chocolate chips and the sprinkles. More spring treats Puppy Chow with spring-colored M&M’s Bunny Bait white chocolate snack mix FIVE Easter Treats with free printable bag toppers FOUR Simple Easter Treat Ideas bird nests, bunny bum cookies, mini egg cakes, and bunny cinnamon rolls 7 Layer Bars reader favorite recipe FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Spring Confetti Bars 5 from 6 votes - Review this recipe Spring Confetti Bars made with spring-colored M&M's, white chocolate, spring sprinkles, and gooey marshmallows. These easy dessert bars are sure to please a crowd! SAVE TO RECIPE BOX Print Recipe Spring Confetti Bars 5 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Spring Confetti Bars made with spring-colored M&M's, white chocolate, spring sprinkles, and gooey marshmallows. These easy dessert bars are sure to please a crowd! Course Dessert, Snack Cuisine American Keyword confetti bars Prep Time 25 minutes minutes Cook Time 24 minutes minutes Allow bars to set 1 hour hour Total Time 1 hour hour 49 minutes minutes Servings 24 bars Chelsea Lords Calories 206kcal Author Chelsea Lords Cost $6.32 Ingredients▢ 12 tablespoons unsalted butter, at room temperature▢ 1 cup white granulated sugar▢ 1/2 cup light brown sugar, lightly packed▢ 1 large egg▢ 1 large egg yolk▢ 2 teaspoons vanilla extract▢ 2 cups + 2 tablespoons white all-purpose flour▢ 1/2 teaspoon baking soda▢ 1/2 teaspoon fine sea salt▢ 1 and 1/4 cups white chocolate chips, divided▢ 3 cups miniature marshmallows▢ 3/4 cup spring-colored M&M's▢ 1-3 tablespoons spring-colored sprinkles (See Note 1)US - Metric USMetric InstructionsPREP: Preheat the oven to 350 degrees F. Grease a 9x13-inch pan with cooking spray and line with parchment paper (I don't recommend lining with foil). These bars are sticky so you do want the parchment paper.WET INGREDIENTS: In a large bowl, combine 12 tablespoons room-temperature butter with the 1 cup white sugar and 1/2 cup light brown sugar in a medium sized bowl. Beat with hand mixer (or in a stand mixer) until light and creamy. Add in the egg, egg yolk, and 2 teaspoons vanilla. Mix until combined.DRY INGREDIENTS: In a separate large bowl, combine the 2 cups + 2 tablespoons white flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Stir. Add wet ingredients to dry ingredients and stir until just combined. With a wooden spoon, stir in 1 cup of white chocolate chips and stir until combined. BAKE: Press the cookie dough into the prepared 9x13-inch pan. Bake the bars for 22-26 minutes or until the top is no longer glossy and edges are ever-so-slightly browned. Remove from the oven and immediately top with the miniature marshmallows. Return to the oven for 1 minute and 30 seconds.FINISHING: Gently press the marshmallows down a little. Sprinkle the remaining 1/4 cup white chocolate chips evenly over the bars. Sprinkle the 3/4 cup M&M's evenly over the bars. Scatter the sprinkles evenly over the bars. SERVE: Let cool completely (these bars take 1-3 hours to really set up) and then cut with a hot, sharp knife (run the knife under hot water, dry, make a slice, repeat). Confetti Bars are best enjoyed within 1-2 days; after that the marshmallows become unpleasant. Video Recipe NotesNote 1: Sprinkles: Use 1 tablespoon nonpareil sprinkles or 2-3 tablespoons jimmies sprinkles. Nutrition FactsServing: 24bars | Calories: 206kcal | Carbohydrates: 30.4g | Protein: 2.2g | Fat: 8.7g | Cholesterol: 32.3mg | Sodium: 19.7mg | Fiber: 0.3g | Sugar: 20.9g 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.
Pumpkin Chocolate Chip Cookies by Chelsea Lords The best ever Pumpkin Chocolate Chip Cookies! These cookies are soft and chewy with crisp edges instead of typical cake-like pumpkin cookies. For cake-like cookies, try these soft pumpkin cookies. These pumpkin oatmeal cookies are another favorite pumpkin cookie recipe! Pumpkin Chocolate Chip Cookies While I love the big, soft, cake-y, muffin-top-like pumpkin cookies, nothing compares to these cookies. They’ve got everything you love about regular chewy chocolate chip cookies, but with a pumpkin spice twist. With actual pumpkin and fall-inspired spices in the dough, these cookies are carefully created to give you a soft and chewy center with crisp edges. Ingredients In Pumpkin Chocolate Chip Cookies Butter: Provides flavor and a chewy texture. White and Brown Sugar: Sweetens the cookies and brown sugar also adds a hint of molasses. Egg Yolk: Binds the dough and adds richness. Vanilla: Enhances the flavor. Pumpkin: Gives the cookies a soft texture and pumpkin taste. Salt and Spices (Cinnamon, Ginger, Cloves, Nutmeg, Allspice): Season the cookies with a warm spice flavor. Baking Soda: Helps the cookies puff up. Flour: Builds the cookie structure. Chocolate Chips: Provide chocolatey bursts in every bite. QUICK TIP Use only pure canned pumpkin, not pumpkin pie mix. The ingredient list should only have pumpkin puree. How To Make Pumpkin Chocolate Chip Cookies Melt the butter, then let it cool to avoid greasy cookies. Mix the cooled butter with sugars until smooth. Add pumpkin, vanilla, and egg yolk; mix well. Stir in spices, salt, and baking soda for flavor. Combine with flour and chocolate chips until you have a thick dough. Chill the dough for an hour. Shape the dough into tall balls and bake. Tips For Success Allow time for the melted butter to cool and for the dough to chill twice. Rushing can ruin the texture. Use thick, quality pumpkin puree like Libby’s® to ensure the best flavor and texture. After baking, press extra chocolate chips on top for a nicer look and even chocolate distribution. Measure flour by spooning and leveling off, to avoid excess that can make cookies cakey. Shape dough taller for cookies with crispy edges and a soft, chewy center. STORAGE Storing Pumpkin Chocolate Chip Cookies Cool cookies completely before storing. Keep in an airtight container at room temperature for 3 days. For longer storage, freeze dough balls on a sheet, then transfer to a freezer bag and freeze up to 3 months. Bake frozen dough balls directly, adding 1-3 minutes to bake time, or thaw in the fridge first. More Fall Desserts Pumpkin Creme Brûlée Acorn Donut Holes Pumpkin Chocolate Chip Bread Thanksgiving Cookies Pumpkin Cheesecake Bars FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pumpkin Chocolate Chip Cookies 4.94 from 29 votes - Review this recipe The best-ever Pumpkin Chocolate Chip Cookies! These cookies are soft and chewy with crisp edges instead of typical cake-like pumpkin cookies. SAVE TO RECIPE BOX Print Recipe Pumpkin Chocolate Chip Cookies 4.94 from 29 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe The best-ever Pumpkin Chocolate Chip Cookies! These cookies are soft and chewy with crisp edges instead of typical cake-like pumpkin cookies. Course Dessert, Snack Cuisine American Keyword pumpkin chocolate chip cookies Prep Time 25 minutes minutes Cook Time 9 minutes minutes Chilling Time 1 hour hour Total Time 1 hour hour 34 minutes minutes Servings 22 -24 cookies Chelsea Lords Calories 159kcal Author Chelsea Lords Cost $5.17 Ingredients▢ 1/2 cup unsalted butter▢ 1/4 cup white sugar▢ 3/4 cup light brown sugar, lightly packed▢ 1 large egg yolk (discard whites or save for another recipe)▢ 1 teaspoon vanilla▢ 1/3 cup canned pumpkin (not pumpkin pie filling; not an entire can)▢ 1/4 teaspoon fine sea salt▢ 1 teaspoon ground cinnamon▢ 1/4 teaspoon ground ginger▢ 1/8 teaspoon EACH: ground cloves and nutmeg▢ 1/4 teaspoon ground allspice▢ 3/4 teaspoon baking soda▢ 1 and 1/2 cups white all-purpose flour▢ 2/3 cup chocolate chipsUS - Metric USMetric InstructionsMELT BUTTER: In a large, microwave-safe bowl, melt the 1/2 cup butter. Let the butter stand until cooled to room temperature. It is very important the butter isn't hot or it will melt the sugars and cause greasy cookies.ADD SUGARS: Add in 1/4 cup white sugar and 3/4 cup lightly packed light brown sugar to the room-temperature melted butter. Stir until smooth with a wooden spoon.REMAINING WET: Add in the large egg yolk (discard or save the whites for a different recipe), 1 teaspoon vanilla extract, and 1/3 cup canned pumpkin. Make sure the pumpkin isn't watery; dab off excess moisture with a paper towel if it is. Stir until ingredients are combined.SPICES: Add 1/4 teaspoon fine sea salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, 1/8 teaspoon ground nutmeg, 1/4 teaspoon ground allspice, and 3/4 teaspoon baking soda. Stir until spices are well incorporated.FLOUR AND CHOCOLATE: Spoon and level (See Note 1) to measure 1 and 1/2 cups flour and add to the bowl. Add the 2/3 cup chocolate chips. Gently stir to form a dough. It will seem dry at first, but continue to stir until you have a thick and sticky dough. Cover the bowl tightly and refrigerate for one hour.BAKE: Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper or a Silpat liner. Measure 1 and 1/2 tablespoons (or 30 grams) dough per cookie ball. Roll the balls so they are taller rather than wider (see photo in post). Place 6 cookie dough balls on the sheet pan and then place in the freezer for 8 minutes. Remove and bake for 8-11 minutes (we like them best at 9 minutes; slightly under-baked will yield super-soft and chewy cookies) or until no longer glossy on top. Remove from the oven and let cookies stand on the sheet pan for 5 minutes. If desired, press a few more chocolate chips into the tops of the cookies.STORAGE: Using a metal spatula, transfer cookies to a cooling rack and allow the cookies to finish cooling. They firm up more as they cool. Store in an airtight container at room temperature for up to 3 days. Video Recipe NotesNote 1: Measuring flour:  If you press a measuring cup into a bag of flour, you will pack in way too much flour; use a spoon to scoop it into a measuring cup and then level the top with the back of a table knife. If your Pumpkin Chocolate Chip Cookies turn out cake-y, there was likely too much flour added. To be as accurate as possible, use a food scale to measure precisely 190 grams of flour. Nutrition FactsServing: 24cookies | Calories: 159kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 69mg | Potassium: 38mg | Fiber: 1g | Sugar: 12g | Vitamin A: 704IU | Vitamin C: 1mg | Calcium: 13mg | 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.
Healthy Chocolate Cookies by Chelsea Lords Healthy Chocolate Cookies with no butter, white sugar, oil, or flour! These cookies are thick, chewy, and filled with good-for-you ingredients. Try some of our other wholesome recipes: Healthy Sugar Cookies, Healthy No-Bake Cookies, or Healthy Pumpkin Bread. We make a lot of cookies at my house, and while I wish I could feel great after eating the entire batch of these Caramel Snickerdoodles…it doesn’t usually work that way. So, here are some healthy cookies for the win! These Healthy Chocolate Cookies are made with natural ingredients and are naturally sweetened. They’ve also got peanut butter in them which has lots of protein and healthy fats, making these cookies more substantial and more filling than most. Healthy Chocolate Cookie ingredients Peanut butter: This forms the base of these cookies and is integral to the texture and flavor. Coconut sugar: If you aren’t familiar with coconut sugar, you can read up on it here. Essentially, it is a natural palm sugar produced from the stem of a coconut palm. I don’t find it makes these cookies taste at all coconutty, but if you’re super sensitive to the flavor of coconut you may be able to notice it. Light brown sugar can be used instead but does make these cookies less healthy. Vanilla extract: Just a dash provides so much flavor enhancement. Dutch-process cocoa powder: Make sure to get Dutch-process instead of natural or plain cocoa powder. The Dutch process offers a much more robust and intense chocolate flavor. Regular cocoa powder will make these cookies dry and less flavorful. Here’s the exact cocoa powder I use (and highly recommend). Egg: The egg binds all the ingredients together and also contributes some extra protein to these cookies. Salt and baking soda: These important baking agents add flavor and texture. Dark chocolate chips: While any type of chocolate chips will work in these cookies, dark chocolate chips have more health benefits and offer antioxidants. QUICK TIP What’s the big deal with Dutch-process cocoa? Here’s a great article explaining it, but the tl:dr version is this: Dutch-process cocoa is washed with an agent that reduces the alkalinity. This mellower coocoa is darker than standard cocoa powder. But because the alkalinity is reduced, Dutch-process cocoa reacts differently with leavening agents like baking soda. Many recipes using Dutch-process cocoa call for baking powder instead of baking soda. Because of this, natural cocoa and Dutch process aren’t interchangeable. How to make Healthy Chocolate Cookies The descriptions below correlate with the photo collage above this text. Add peanut butter, coconut sugar, and vanilla to a large bowl. Mix until smooth and creamy. Stir together cocoa powder, salt, and baking soda in a separate bowl. Combine the wet and dry ingredients. Mix until combined. Add in the egg and stir until combined. Add in the chocolate chips. Stir until combined. Using a tablespoon, measure cookie dough balls, roll them, flatten, and bake. Add a few chocolate chips on top of the finished cookies and a sprinkle of sea salt if desired. Baking tips Flatten the cookies before baking. These cookies don’t spread much, so press them down a bit before baking. Watch bake time carefully. Healthy Chocolate Cookies go from perfectly cooked to burnt very quickly so watch carefully. They’re a bit gooey and crumbly right out of the oven, but they firm up quickly as they cool. More cookie recipes Healthy Oatmeal Cookies with chocolate chips Shortbread Cookies with a chocolate drizzle Brown Butter Chocolate Chip Cookies Chewy Chocolate Chip Cookies M&M Cookies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Healthy Chocolate Cookies 5 from 14 votes - Review this recipe Healthy Chocolate Cookies with no butter, white sugar, oil, or flour. These cookies are thick, chewy, and filled with good-for-you ingredients. SAVE TO RECIPE BOX Print Recipe Healthy Chocolate Cookies 5 from 14 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Healthy Chocolate Cookies with no butter, white sugar, oil, or flour. These cookies are thick, chewy, and filled with good-for-you ingredients. Course Dessert, Snack Cuisine American Keyword healthy chocolate cookies Prep Time 20 minutes minutes Cook Time 7 minutes minutes Total Time 27 minutes minutes Servings 23 cookies Chelsea Lords Calories 130kcal Author Chelsea Lords Cost $4.02 Ingredients▢ 1 cup (242g) creamy peanut butter▢ 2/3 cup (142g) coconut sugar▢ 1/2 teaspoon vanilla extract▢ 1/4 cup (23g) unsweetened Dutch-process cocoa powder (See Note 1)▢ 1/8 teaspoon fine sea salt▢ 1 teaspoon baking soda▢ 1 large egg▢ 1/2 cup (89g) dark chocolate chips, plus extra for topping▢ Optional: Maldon sea salt flakes InstructionsPREP: Preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper or a nonstick liner.WET INGREDIENTS: In a medium-sized bowl, beat together the 1 cup peanut butter, 2/3 cup coconut sugar, and 1/2 teaspoon vanilla extract. Don't heat the peanut butter at all, even if it's a little stiff and hard to work with. Beat together with a hand mixer until smooth.DRY INGREDIENTS: In a separate bowl, combine the 1/4 cup Dutch-process cocoa powder, 1/8 teaspoon salt, and 1 teaspoon baking soda. Stir to combine.COMBINE: Add dry ingredients to the wet ingredients and mix until just combined. Add in the egg, beat until just combined. Stir in the 1/2 cup dark chocolate chips.FORM COOKIE DOUGH BALLS: Use a tablespoon measuring spoon to measure exact amounts of dough. Roll the tablespoon of dough into a ball and flatten slightly with your hands. Press 3-4 chocolate chips into the tops of the cookie dough balls.BAKE: Bake for 6-8 minutes. Watch them carefully because they go from perfectly baked to burned very quickly (because of the coconut sugar). If desired, add a few more chocolate chips on top, let melt slightly from residual heat, and then add on a sprinkle of sea salt.COOL: These cookies are crumbly while they are hot. Let them cool completely to firm up and harden (or enjoy some deliciously hot, but crumbly cookies right out of the oven). Store in an airtight container at room temperature. Cookies are best eaten within 2-3 days. Recipe NotesNote 1: Cocoa powder: Make sure to get Dutch-process instead of natural or plain cocoa powder. The Dutch process offers a much more robust and intense chocolate flavor. Regular cocoa powder will make these cookies overly dry and less flavorful. Here’s the exact cocoa powder I use (and highly recommend). Nutrition FactsServing: 23cookies | Calories: 130kcal | Carbohydrates: 14.6g | Protein: 3.3g | Fat: 7.5g | Cholesterol: 8.1mg | Sodium: 57.3mg | Fiber: 1.2g | Sugar: 12.3g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Turkey Tacos by Chelsea Lords Swap the beef for ground turkey to make these flavorful and better-for-you Turkey Tacos. The ground turkey has a killer seasoning mix and can be whipped up in 15 minutes or less in one skillet. Add some delicious taco toppings and dinner is served! We’re obsessed with tacos! Try some of our other “famous” taco variations: these Chicken Tacos, Shrimp Tacos, or Healthy Tacos. Flavorful and Healthy Turkey Tacos One of the best things about tacos is how much variety you can find. There’s variety in the tortillas, the meat (or meatless fillings), the toppings, and the sauces. It’s not hard to find a taco to love. Tacos can be a completely indulgent meal and not all that healthy (which I think is fine in moderation). But sometimes you’re craving amazing, flavorful tacos without all the grease, calories, and fat. That’s where these Turkey Tacos come in. These will satisfy any taco craving, are packed with flavor, and are much better for you than most tacos. Is ground turkey better than ground beef? This is a huge debate, but overall it really depends on the lean-to-fat meat ratio that you use. Lean ground turkey meat will typically always be leaner than dark turkey meat and ground beef. I recommend a 93-to-7 ratio of ground turkey for these tacos. Here’s a thorough ground-turkey-versus-ground-beef comparison of calories, protein content, and macro-nutrients. Some people are concerned that using a lean ground turkey will make for dry and flavorless meat. Below I share how we keep this turkey taco meat ultra moist and add flavor! How to make ground turkey moist Keep the ground turkey cold. Store the turkey in the fridge right up until it’s time to add it to the skillet. Don’t set it out or let it come to room temperature. Add olive oil, garlic, and onions. These ingredients not only contribute a lot of flavor, they also add moisture to the meat. Add tomato sauce. A little of this sauce at the end of cooking makes the meat incredibly moist and adds a nice, rich flavor. Avoid overcooking. Because of the low fat content, ground turkey isn’t too forgiving when it’s overcooked; it will become dry, crumbly, and lose flavor. Use a food thermometer and cook it until the internal temperature reaches 165 degrees F. How to make Turkey Tacos The descriptions below correlate to the photo collage above. Measure out the seasonings. This is the best taco seasoning mix ever! It’s adapted from my Taco Lettuce Wraps. We add a little beef bouillon to enhance the meaty flavor (a great Weight Watcher’s tip!) Combine the seasonings. Cook onions and garlic. Heat olive oil and then cook the onions for a few minutes until translucent. Add in the garlic and stir until fragrant. Toast the spices. Adding the spices here intensifies their flavors by bringing out the aromatic oils. It also adds complexity to the taste of the spices. And bonus: the kitchen will smell amazing. Add in the ground turkey. Cook, breaking apart with a wooden spoon until almost cooked through, but still slightly pink. Stir in the tomato sauce. Simmer for about 3-5 minutes. Simmer until the ground turkey is fully cooked through (165 degrees F). Taste and adjust seasonings. Build your taco. Add the turkey taco meat to a tortilla (or lettuce wrap!) along with your favorite taco toppings. Make extra Turkey Taco meat and freeze a batch My family loves this turkey taco meat so much that I’ve made an extra batch the last few times and frozen it for an even-quicker meal another day. So here’s how you do it: Cook the turkey according to the recipe and let it cool to room temperature. Transfer the meat to a freezer-safe plastic bag. Press out all the air, seal, and flatten the bag. Freeze up to 2-3 months and then thaw overnight in the fridge. Remove meat from the freezer bag and reheat in a skillet over medium heat. Add a little additional tomato sauce as needed. QUICK TIP When you freeze a flattened bag of cooked Turkey Taco meat, the think packet can often be added straight to a skillet without defrosting. Thin layers of frozen foods thaw quickly! Use Turkey Taco meat in other recipes Build a turkey taco salad. Use the meat in this recipe, chopped romaine lettuce, grated cheese, tomatoes, and the dressing in this BBQ Chicken Salad. Make lettuce wraps: Fold Turkey Taco meat and any of your favorite taco toppings in some butter lettuce leaves. Add the seasoned turkey meat to nachos. Add to some chips with cheese. Bake, and then load up with taco toppings or try these Loaded Taco Fries; they’re one of my favorite recipes! Use it in a burrito bowl. Make some cilantro-lime rice, top it with this meat, add in some black beans, and finish it with a few more taco toppings. Turkey Taco toppings We have some favorite toppings for these tacos: Grated sharp Cheddar cheese Chopped cherry tomatoes Fresh cilantro A squeeze of fresh lime A large scoop of sour cream (we use fat-free to keep these on the light side) Sliced avocado or scoop of guacamole Shredded romaine lettuce More ground turkey recipes Turkey Meatloaf reader favorite Spaghetti Squash with Turkey Meatballs Ground Turkey Recipe cabbage stir fry Turkey Taco Salad Turkey Meatballs FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Turkey Tacos 5 from 11 votes - Review this recipe Swap the beef for ground turkey to make these flavorful, and better-for-you Turkey Tacos! The ground turkey has a killer seasoning mix and can be whipped up in 15 minutes or less in one skillet. Add your favorite taco toppings and dinner is served! SAVE TO RECIPE BOX Print Recipe Turkey Tacos 5 from 11 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Swap the beef for ground turkey to make these flavorful, and better-for-you Turkey Tacos! The ground turkey has a killer seasoning mix and can be whipped up in 15 minutes or less in one skillet. Add your favorite taco toppings and dinner is served! Course Dinner, lunch, Main Course Cuisine American, Mexican Keyword turkey tacos Prep Time 15 minutes minutes Cook Time 10 minutes minutes Total Time 25 minutes minutes Servings 4 servings Chelsea Lords Calories 317kcal Author Chelsea Lords Cost $7.37 Ingredients▢ 1 tablespoon olive oil▢ 1/2 cup diced yellow onion (~1/2 of 1 onion)▢ 2 teaspoons minced garlic (~2 cloves)▢ 1 tablespoon ground chili powder▢ 1 teaspoon EACH: ground cumin, paprika▢ 1/2 teaspoon EACH: onion powder, garlic powder, dried oregano, salt and pepper▢ 1/2 tablespoon beef bouillon powder▢ 1 pound lean (93/7) ground turkey▢ 1/3 cup tomato sauce▢ tortillas (flour or corn)▢ 1 cup freshly grated Colby Jack or extra-sharp Cheddar cheese▢ Toppings: shredded lettuce, sour cream (fat-free or lite is great), fresh guacamole or ripe avocados, chopped cherry tomatoes, salsa or pico de gallo, fresh cilantro, fresh limeUS - Metric USMetric InstructionsTURKEY TACO MEAT: Dice the onion and mince the garlic. Heat 1 tablespoon olive oil in a large, nonstick skillet over medium-high heat. Once the oil is hot, add the diced onion. Cook for 3-5 minutes or until soft and translucent. Add in the garlic and cook for 20-30 seconds. Add all of the seasonings: 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and 1/2 tablespoon beef bouillon powder. Stir the spices until fragrant, about 30 seconds. Nothing should be burning; reduce the heat if needed.TACO MEAT CONT.: Add in the ground turkey. Crumble the meat into small pieces and cook until no longer pink (but not cooked through all the way), about 5-8 minutes. Add in the tomato sauce and scrape the bottom of the pan to release any browned bits (this is where the flavor is!). Let simmer for 3-5 minutes, or until fully cooked through, and then remove from heat.ASSEMBLY: Char/warm tortillas (Note 1). Add even amounts of the meat and then sprinkle cheese on top. The taco meat should be hot enough that the cheese will melt. Immediately add toppings of choice. Our favorites are a big scoop of sour cream, ripe sliced avocado (or guacamole), a few chopped cherry tomatoes, fresh cilantro, and a squeeze of fresh lime juice. Enjoy hot! Video Recipe NotesNote 1: Tortillas: I like to char the tortillas on my stove top; I spray the tortillas (both sides) with olive oil cooking spray and then place them directly over the gas flames for a few seconds. Use tongs to flip until tortillas are lightly charred. This can also be done on a heated grill. Nutrition information does not include any of the toppings, as those will vary. Nutrition FactsServing: 4servings | Calories: 317kcal | Carbohydrates: 24.9g | Protein: 25.6g | Fat: 13.6g | Cholesterol: 78.2mg | Sodium: 90.7mg | Fiber: 3.7g | Sugar: 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.
Quinoa Enchilada Crockpot by Chelsea Lords Quinoa Enchilada Crock-Pot has seasoned ground turkey, quinoa, fire-roasted diced tomatoes, salsa, beans, corn, enchilada sauce, and (of course!) lots of cheese. Finish it off with your favorite toppings like cilantro, lime, guacamole, or whatever you like on enchiladas. Pair this healthy meal with a simple salad like this Italian Salad or this Mandarin Orange Salad. Quinoa Enchilada Crock-Pot This meal is one of our favorites! It’s so easy to assemble and the slow cooker does all the heavy lifting! It’s such a great all-purpose meal — it can be eaten as is, layered in tortillas or lettuce wraps, cooked into actual enchiladas, or eaten as a dip with chips! How to make Enchilada Quinoa in the Crock-Pot The descriptions below correlate with the photo collage below the text. Sauté the onion and bell pepper in olive oil in a large skillet. Add in the ground turkey. Add in the spices and garlic: quickly sauté into the meat for extra flavor. Stir until everything is fragrant and then transfer to the slow cooker. Add everything else: uncooked quinoa, drained and rinsed black beans, frozen corn, fire-roasted diced tomatoes, and salsa. Pour in enchilada sauce: I use mild enchilada sauce by Old El Paso® (not sponsored) and we don’t find it to be overly spicy. Pour in chicken broth or stock: Water and a chicken bouillon cube can also be used here. Stir everything together until ingredients are combined and in one even layer. Cook on high heat for 2 and 1/2 to 5 hours or until quinoa has “popped” and absorbed all the liquid. If you’re around, check occasionally and stir the quinoa so it doesn’t stick to the sides (I usually stir it once at about 2 to 2 and 1/2 hours). Add in the freshly grated cheese. Stir to melt the cheese and add your favorite enchilada toppings to individual servings. Quinoa Enchilada Crock-Pot tips Use freshly grated cheese. Pre-grated cheese has a cellulose coating that keeps it from melting as nicely. While it can be used in this recipe, it will get a little greasy and won’t melt as smoothly. Cook on high. Unfortunately, this recipe doesn’t cook well at low temperatures; the quinoa absorbs liquid too slowly and cooks unevenly. Use fire-roasted diced tomatoes for more flavor. Don’t forget the toppings. They add so much flavor and texture to this dish. Use whatever you like on top of enchiladas; our favorite toppings for this dish are ripe sliced avocados, fresh cilantro, fresh lime, and fresh cherry tomatoes. Other options include sour cream, additional cheese, pico de gallo, guacamole, thinly sliced radishes, and green onions. Crock-Pot® is a trademarked brand of slow cooker that is often used generically. You can use any type of slow cooker you prefer. Variations Add heat: A tablespoon or two of diced jalapeños, hot sauce, and/or fire-roasted diced green chilies are all additions that add in some heat. A spicier salsa and/or enchilada sauce can also be used. Reduce heat: By using mild salsa and mild enchilada sauce, I’d say this is a very mild dish. To further reduce heat, use only 1-2 teaspoons chili powder. (Use a non spicy chili powder like McCormick® (not sponsored)). Make a homemade enchilada sauce: If you prefer, make your own! Replace ground turkey with lean ground beef. Make it vegetarian: Leave out the ground turkey; no other changes are needed. Alternate cooking methods Oven: Try this Quinoa Enchilada Bake; it’s very similar to this recipe but baked instead of slow cooked. Stove top: Follow steps 1-4 using a large pot. Add the rest of the ingredients and bring to a boil over high heat. Reduce the heat to a simmer, cover the pot, and simmer for 15-20 minutes or until the quinoa has “popped.” Stir mixture every 5-7 minutes and reduce heat if the quinoa is sticking or increase if the liquid isn’t being absorbed. Pressure cooker: I haven’t personally tested this recipe in the pressure cooker, but a reader commented that it worked well: “Made this yesterday in my electric pressure cooker: 9 minutes on high setting (added about 1/2 cup more water).” (Thanks Lisa!) More healthy quinoa recipes Crockpot Chicken Quinoa Soup Italian inspired Quinoa Chili with sweet potatoes Spring Quinoa Salad with a lemon vinaigrette Greek Quinoa Salad with a Greek-inspired vinaigrette Quinoa Fried Rice with a delicious stir-fry sauce FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Quinoa Enchilada Crockpot 4.96 from 42 votes - Review this recipe A simple Quinoa Enchilada Crock-Pot meal with seasoned ground turkey, quinoa, fire-roasted diced tomatoes, salsa, beans, corn, enchilada sauce, and lots of cheese. Top the enchilada quinoa with your favorite toppings like cilantro, lime, and guacamole. SAVE TO RECIPE BOX Print Recipe Quinoa Enchilada Crockpot 4.96 from 42 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A simple Quinoa Enchilada Crock-Pot meal with seasoned ground turkey, quinoa, fire-roasted diced tomatoes, salsa, beans, corn, enchilada sauce, and lots of cheese. Top the enchilada quinoa with your favorite toppings like cilantro, lime, and guacamole. Course Dinner, Main Course Cuisine American, Mexican Keyword Quinoa Enchilada Crockpot Prep Time 20 minutes minutes Cook Time 3 hours hours Total Time 3 hours hours 20 minutes minutes Servings 6 -8 servings Chelsea Lords Calories 418kcal Author Chelsea Lords Cost $8.46 Equipment6 quart slow cooker Ingredients▢ 1 tablespoon olive oil▢ 1/2 cup diced yellow onion▢ 1/2 cup diced sweet bell pepper (I use red)▢ 1 pound lean ground turkey▢ 1 teaspoon minced garlic▢ 1 tablespoon chili powder▢ 1 teaspoon cumin▢ Salt and pepper▢ 1 and 1/2 cups uncooked quinoa▢ 1 can (15 ounces) black beans, drained and rinsed▢ 1 cup frozen corn▢ 1/2 cup salsa▢ 1 can (14 ounces) fire-roasted diced tomatoes, undrained▢ 1 cup chicken stock (or chicken broth, or water)▢ 1 can (19 ounces) red enchilada sauce (See Note 1)▢ 2 cups Cheddar or Mexican blend cheese (I use 1 cup extra sharp cheese and 1 cup Monterrey jack cheese)▢ 1/3 cup fresh cilantro, finely chopped▢ Optional: 2 tablespoons fresh lime juice, sour cream, cilantro, etc. (whatever toppings you typically would like on enchiladas) InstructionsGROUND TURKEY: Line a slow cooker or generously spray with cooking spray. In a large skillet, add 1 tablespoon olive oil. Heat over medium-high heat and then add in the 1/2 cup diced onion and 1/2 cup diced red pepper. Sauté for 3-4 minutes, stirring occasionally. Add in the ground turkey. Cook and crumble until browned through. (Drain any grease if needed). Add in the 1 teaspoon minced garlic, 1 tablespoon chili powder, 1 teaspoon cumin, and salt and pepper to taste (I add 3/4 teaspoon salt and 1/4 teaspoon pepper). Cook until fragrant, another 1-2 minutes. CROCK-POT: Transfer the ground turkey mixture into the crock-Pot (I use a 6-quart crock-Pot). Add in the 1 and 1/2 cups uncooked quinoa (make sure to rinse first in a fine-mesh sieve), the 1 can drained and rinsed black beans, the 1 cup frozen corn, 1/2 cup salsa, 1 can (undrained) diced tomatoes, 1 cup chicken stock (broth or water), and the 19-ounce can of enchilada sauce.COOK: Stir well. Cover the slow cooker and cook on high for 2 and 1/2 to 3 and 1/2 hours or until the liquid is all absorbed into the mixture. Once the liquid is absorbed, remove the lid and stir together everything again. Add in 1/3 cup diced cilantro, 2 tablespoons lime juice (if using), and the 2 cups cheese. Stir until cheese is melted.SERVE: Add your favorite enchilada toppings to individual plates: any additional cilantro or lime juice, sour cream, pico de gallo or diced cherry tomatoes, fresh avocado or guacamole.MAKE QUINOA ENCHILADAS: To make these into more traditional enchiladas: Warm up the tortillas, spread some cheese on one side, a large spoonful of the mixture on top of the cheese, and more cheese on top of the mixture. Roll it up, cook until crisp in a skillet over medium-high heat, and top with more salsa or enchilada sauce. Add sour cream, green onions, and cilantro if desired. Recipe NotesNote 1:Enchilada sauce: For the enchilada sauce, either use one large can (19 ounces) or two smaller cans (10 ounces each). I use Old El Paso ®mild enchilada sauce, which we don't find overly spicy. Some enchilada sauces can be very hot, so make sure to check the sauce before adding to the slow cooker. Nutrition FactsServing: 8servings | Calories: 418kcal | Carbohydrates: 35.2g | Protein: 27.4g | Fat: 19.3g | Cholesterol: 72.7mg | Sodium: 919.4mg | Fiber: 7.1g | Sugar: 5.8g 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.
Waffle Cake by Chelsea Lords Impress your guests with this super-easy Waffle Cake — layers of chocolate cake waffles with an unbelievably flavorful and creamy vanilla filling. Top with fresh berries and a sprinkle of powdered sugar for a show-stopping dessert that couldn’t be easier to make! Looking for more fun ways to celebrate without a traditional cake? Well then, try this Icebox Cake, these Brownie Oreo Ice Cream Bars, or this easy Ice Cream Sandwich Cake. The Best Waffle Cake If layer cakes intimidate you or you’re just looking to make something quicker, then I have the recipe for you! My Waffle Cake is incredibly easy to make, and such a showstopper! You’ll get a gorgeous layer-like cake with a fraction of the effort. In fact, you don’t even need an oven for this cake! Just grab a reliable waffle maker and you’ll have all your “cake” layers done in about 10-15 minutes. This is way easier and way quicker than a chocolate layer cake! QUICK TIPWhat chocolate cake mix do I use? My favorite cake mix to use for this waffle cake is Betty Crocker® Super Moist Triple Chocolate Fudge mix. (Not sponsored) Spruce Eats did a taste test comparison of store-bought cakes, so check it out and see if a description of a specific cake resonates most with you. Ingredients In This Waffle Cake WAFFLE LAYER Chocolate cake mix: Provides the base flavor and structure for the waffles. Tip: Choose a quality mix for best results. Eggs: Bind the ingredients and give structure to the dessert. Vegetable oil: Adds moisture and ensures a tender texture. CREAM LAYER Sweetened condensed milk: Offers sweetness and creaminess to the layer. Milk & Heavy whipping cream: They create a rich, creamy consistency. Tip: Using whole milk and chilling the mix before whipping can improve texture. Instant vanilla pudding: Thickens and adds flavor to the cream. Tip: Ensure it’s the instant type for quick setting. Powdered sugar: Sweetens the whipped cream. Vanilla paste (or extract): Enhances flavor. Tip: Vanilla paste provides tiny vanilla bean specks for a gourmet look. How To Make A Waffle Cake Waffles: Prepare chocolate cake batter as per the package. Pour into a preheated waffle iron, following the iron’s instructions. Cook all waffles and let them cool on a wire rack! Cream Filling: Mix pudding, milk, and sweetened condensed milk. In another bowl, make whipped cream (it’s simple!). Fold the whipped cream into the pudding mixture and chill. Assemble: Layer on a cake stand: waffle, filling, waffle, filling, and so on. Top with the last waffle and remaining filling. Garnish: Add berries and a dusting of powdered sugar. QUICK TIPLet the waffles cool completely before assembling the cake. If the waffles are at all warm, they will heat the cream filling and make the cake slide (plus the texture/taste will be off). VARIATIONS Switch It Up Funfetti: Use a Funfetti® cake mix instead of chocolate, and garnish the waffle cake with sprinkles! Pumpkin: Use this waffle recipe and fill up the layers with maple whipped cream from this Pumpkin Pie Recipe. Garnish with fresh berries. Strawberries and cream: Use a vanilla cake mix instead of chocolate, use the same vanilla filling I share in the recipe, and garnish with freshly sliced strawberries. Ultra-chocolate: Use a chocolate mousse whipped cream in place of the vanilla cream for a mega-chocolate dessert. More desserts Best Chocolate Cake Recipe with chocolate frosting Vanilla Cheesecake Bars with a berry sauce Carmelitas caramel and chocolate oatmeal bars Oreo Balls dipped in chocolate Chocolate Crinkle Cookies with chocolate chips FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Waffle Cake 5 from 4 votes - Review this recipe Impress your guests with this super-easy Waffle Cake -- layers of chocolate cake waffles with an unbelievably flavorful and creamy vanilla filling. Top with fresh berries and a sprinkle of powdered sugar for a show-stopping dessert that couldn't be easier to make! SAVE TO RECIPE BOX Print Recipe Waffle Cake 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Impress your guests with this super-easy Waffle Cake -- layers of chocolate cake waffles with an unbelievably flavorful and creamy vanilla filling. Top with fresh berries and a sprinkle of powdered sugar for a show-stopping dessert that couldn't be easier to make! Course Dessert Cuisine American Keyword waffle cake Prep Time 25 minutes minutes Cook Time 10 minutes minutes Cooling Time for Waffles 1 hour hour Total Time 1 hour hour 35 minutes minutes Servings 8 servings Chelsea Lords Calories 696kcal Author Chelsea Lords IngredientsWaffle Layer▢ 1 chocolate cake mix + ingredients called for (eggs, vegetable oil, water) Note 1Cream Layer▢ 1 can (14 ounces) sweetened condensed milk▢ 1/2 cup milk (1%, 2%, or whole milk)▢ 3.4 ounces instant vanilla pudding the four-serving size package (do not prepare according to package directions)▢ 1 cup heavy whipping cream▢ 2 tablespoons powdered sugar▢ 1 teaspoon vanilla paste (or pure vanilla extract)Topping▢ Fresh berries (I used raspberries)▢ 1 dark chocolate bar and powdered sugar, optionalUS - Metric USMetric InstructionsWAFFLES: Combine the chocolate cake mix, eggs, water, and vegetable oil in a large bowl. Beat to combine, following package instructions. Preheat a waffle maker according to the manufacturer's instructions. I preheated mine to medium high.COOK WAFFLES: Pour a heaping 1/2 cup of the cake batter into the waffle maker--or the correct amount to fill the baking area of the waffle iron correctly. Close and allow cake batter to cook. When it's finished cooking, remove and allow to completely cool on wire racks. Repeat this step until all waffles are made. I typically get eight large waffles from a box of prepared cake mix.CREAM: In a large bowl, mix together the sweetened condensed milk and regular milk. With a hand mixer, blend in the pudding mix and then chill for 5 minutes. While it's chilling, make the whipped cream: add the heavy cream, powdered sugar, and vanilla paste (or extract) to a stand mixer bowl 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 condensed milk and pudding mixture. Fold until smooth and combined. Place mixture in the refrigerator and keep chilled until the waffles are fully cool.ASSEMBLE: Place one waffle on a cake stand or plate. Spread the pudding mixture on top (using about 1/5 of the mixture for each layer). Place another waffle gently on the pudding mixture. Add more pudding mixture. Continue this pattern with another waffle and more pudding mixture. Add the final waffle and the remaining pudding mixture on top.GARNISH: If desired, garnish with fresh berries and chocolate shavings.CHOCOLATE SHAVINGS: Make chocolate shavings by scraping a chocolate bar with a vegetable peeler. You can also break up some of the candy bar and place the chocolate chunks on top. Cut the cake into slices and enjoy immediately. Recipe NotesNote 1: Cake mix: I use and recommend Betty Crocker® Super Moist Triple Chocolate Fudge mix. Nutrition information may vary, depending on the cake mix used and the additional ingredients called for on the box recipe. Optional chocolate shavings, powdered sugar, and berries are not included in the calculations. Nutrition FactsServing: 8servings | Calories: 696kcal | Carbohydrates: 81g | Protein: 10g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 621mg | Potassium: 427mg | Fiber: 1g | Sugar: 60g | Vitamin A: 685IU | Vitamin C: 1mg | Calcium: 268mg | Iron: 3mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Pesto Chicken Salad by Chelsea Lords Pesto Chicken Salad is the best chicken salad ever! Quick and easy with rotisserie chicken, roasted red peppers, sun-dried tomatoes, almonds, and a zesty pesto dressing. Perfect on bread or a croissant! Try our other variations on Chicken Salad: this Honey Mustard Chicken Salad, Curry Chicken Salad, or Pineapple Chicken Salad. Pesto Chicken Salad Every time we go to a soup, salad, and sandwich restaurant I get a pesto chicken salad if it’s on the menu. It’s about time I created my own version, and I don’t think I’ll ever order one again because this is my dream sandwich! The combo of buttery croissants piled high with crisp lettuce, pesto-coated chicken, roasted peppers, sweet sun-dried tomatoes, and crunchy almonds is pure heaven in a meal. This Pesto Chicken Salad truly is the best. It’s also such a quick recipe to whip up and much better for you than a mayo-filled chicken salad. While there is some mayonnaise in the dressing, we keep it to a minimum so the pesto can truly shine through. So let’s get started by discussing the pesto dressing, because it’s my all-time favorite. Ingredients In Pesto Chicken Salad There are only four ingredients in the actual salad, outside of the dressing. Here is a quick breakdown of those ingredients. Rotisserie chicken: Using rotisserie chicken makes this pesto chicken salad come together so quickly. It also creates an even more flavorful sandwich because the rotisserie chicken is seasoned. You can also make your own rotisserie chicken Roasted red peppers: While you can roast your own peppers, I use store-bought ones. They’re so flavorful and chop up really quickly to add into this Pesto Chicken Salad. Sun-dried tomatoes: Make sure to get the tomatoes packed in oil — those have the most flavor! Sliced almonds: The almonds add a great crunchy texture and flavor. You can toast them for additional flavor, but I rarely do this. Dressing The dressing makes this pesto chicken salad. Below I’m breaking down the ingredients and sharing the brands I use for this dressing. (None of the below products are sponsoring this post; they are simply what I use in this recipe.) Basil Pesto: Opt for fresh basil pesto, found near fresh pasta or in the produce section. I vouch for Buitoni’s® Pesto with Basil or Rana’s® Basil Pesto. Mayo: Choose a rich, creamy mayo. Hellman’s/Best Foods® is my top pick. Sour Cream: Any variety works, even low-fat or fat-free. Dijon Mustard: This adds a unique tang; avoid substituting with regular mustard. Lemon Juice: Use fresh-squeezed for a vibrant flavor boost. Salt and Pepper: Adjust based on the pesto’s saltiness; sometimes, a pinch more salt does the trick.” How To Make Pesto Chicken Salad In a large bowl, combine chicken, red pepper, sun-dried tomatoes, and almonds. For the dressing, mix pesto, mayo, sour cream, honey, Dijon mustard, lemon juice, and seasonings in a separate bowl. Combine the dressing with the chicken mixture. Assemble sandwich with desired toppings on toasted bread or a croissant. Enjoy! Pesto Chicken Salad Serving Suggestions Our favorite way to enjoy these sandwiches is on a good, buttery croissant with a few pieces of lettuce! It’s also great on regular toasted bread (sourdough or ciabatta are two of our favorites). For a low-carb option, make lettuce wraps! Pile this Pesto Chicken Salad on some butter lettuce leaves. Enjoy as-is. This chicken salad is also great straight from the bowl or spooned onto crackers. Make a chicken salad pita by stuffing or spooning on toasted pita bread. Serve this chicken salad inside an avocado. STORAGEHow To Store Leftovers Truthfully, Pesto Chicken Salad is best the same day it’s made. With the fresh pesto and crunchy almonds, it’s not a salad that sits well for a long time. While it’s fine to make it a few hours in advance, I wouldn’t recommend making it too far ahead. Technically you can store it for two or three days in the fridge, but flavors and textures change from when it’s initially made. More Easy Sandwich Recipes Ham and Cheese Sliders Meatball Subs French Dip Sliders Margherita Grilled Cheese Sandwiches Avocado Tuna Salad FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pesto Chicken Salad 5 from 4 votes - Review this recipe Pesto Chicken Salad is the best ever! Rotisserie chicken, roasted red peppers, sun-dried tomatoes, and sliced almonds are tossed with a creamy pesto dressing and loaded up on sandwich bread (or a croissant). These sandwiches come together so fast and easily. SAVE TO RECIPE BOX Print Recipe Pesto Chicken Salad 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Pesto Chicken Salad is the best ever! Rotisserie chicken, roasted red peppers, sun-dried tomatoes, and sliced almonds are tossed with a creamy pesto dressing and loaded up on sandwich bread (or a croissant). These sandwiches come together so fast and easily. Course Dinner, lunch, Main Course, Sandwich Cuisine American Keyword pesto chicken salad Prep Time 20 minutes minutes Total Time 20 minutes minutes Servings 6 loaded sandwiches Chelsea Lords Calories 362kcal Author Chelsea Lords Cost $8.47 Ingredients▢ 3 cups rotisserie chicken cubed or shredded▢ 1/2 cup jarred roasted red pepper, diced▢ 1/2 cup sun-dried tomatoes packed in oil diced ▢ 1/2 cup sliced almondsDressing▢ 1/2 cup prepared basil pesto (I highly recommend Rana or Buitoni's fresh basil pesto) Note 1▢ 1/4 cup mayonnaise recommended: Best Foods/Hellmans ▢ 2 tablespoons sour cream▢ 1 tablespoon honey▢ 1 and 1/2 teaspoons Dijon mustard▢ 1 teaspoon fresh lemon juice▢ Salt & pepper▢ Assembly: bread (we LOVE croissants with this recipe), lettuce, tomato, avocado, etc. (whatever you like on a chicken salad sandwich!) InstructionsCHICKEN SALAD: Cube or shred the chicken, measure 3 cups and place in a large bowl. Add the 1/2 cup diced roasted red pepper, 1/2 cup diced sun-dried tomatoes (drain out the oil and give them a quick coarse chop), and sliced almonds. You can toast the almonds if desired.DRESSING: In a medium-sized bowl, add the 1/2 cup fresh basil pesto, 1/4 cup mayo, 2 tablespoons sour cream, 1 tablespoon honey, 1 and 1/2 teaspoons Dijon mustard, 1 teaspoon lemon juice, and salt and pepper to taste. Stir until smooth.COMBINE: Pour the dressing over the chicken and salad ingredients. Gently stir with a wooden spoon until ingredients are combined.ASSEMBLE: Make your sandwich! Toast bread or slice open a fresh croissant. Top the bread/croissant with lettuce and a few scoops of the pesto chicken salad. If desired, add any other sandwich toppings -- tomato, cheese, or avocado. We usually just do a croissant, the pesto chicken salad, and lettuce. Recipe NotesNote 1: Pesto: The pesto is the most important ingredient in this salad! You'll want to get freshly made basil pesto (or make your own), not the preserved/jarred pesto. Freshly made pesto is typically near fresh (not dried) pasta or in the produce section of the store. My two favorites in this specific sandwich are Buitoni® Pesto with Basil or Rana® Basil Pesto. Nutrition FactsServing: 6loaded sandwiches | Calories: 362kcal | Carbohydrates: 9.8g | Protein: 30g | Fat: 22.6g | Cholesterol: 88mg | Sodium: 225.3mg | Fiber: 2.5g | Sugar: 5.9g 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.
