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.
Cherry Balsamic Salad Dressing by Chelsea Lords Start with a simple salad like this one, made of mixed greens with red grapes, pear, almonds, dried sweet cherries, and crumbled feta. Drizzle on a delicious Cherry Balsamic Salad Dressing for the perfect finishing touch! This recipe is based on a similar salad that I tried a few weeks ago and fell in love with. When reading that there were grapes in the salad I was a little intrigued and thought it might be a little weird. And now, after having that salad and creating this similar one, I’m pretty sure I will put grapes in all my salads from here on out. The grapes totally work in this fruity salad, and they are insanely good when coated in Cherry Balsamic Salad Dressing! What cherry juice goes in this dressing? The star of the dressing is the cherry juice. I recommend using a juice that is 100% black cherry juice. You can be sure the juice is 100% cherry by reading the ingredients; the only ingredient should be cherries. If it has filtered water, it will be diluted and probably less flavorful. I’ve used the R.W. Knudsen Just Black Cherry Juice® and highly recommend it (the ingredients read: juice from ripe, whole black cherries). I’ve also used 100% Black Cherry Juice® made by Great Value. Any black cherry juice works as long as you make sure it is in fact, all cherries. QUICK TIP Confused by all the types of cherry juice? Black cherry juice is what we want for this recipe. It’s quite sweet naturally, without any added sugar, and makes the perfect flavoring for our salad. Tart cherry juice (whether sweetened or not) is quite pucker-worthy. They aren’t kidding when they say those cherries are tart! But those cherries are ultra healthy and great for other purposes–but not this dressing. Cherry juice cocktail contains many more ingredients, including other fruit juices and sugar. So be sure to get 100% black cherry juice for this delicious balsamic dressing. Salad substitutions Use dried cranberries instead of dried cherries. Or use dried tart cherries instead of dried sweet cherries. Dried tart cherries do pair nicely with Cherry Balsamic Salad Dressing. Add sliced strawberries to the salad. Add a ripe, chopped avocado. Candy or toast the almonds or buy pre-roasted honey almonds Replace the fresh pear with canned pears if pears aren’t in season. Use bleu cheese, Gorgonzola, or goat cheese in place of the feta cheese. Replace the sugar with honey in Cherry Balsamic Salad Dressing (start with 1-2 tablespoons honey; honey and white sugar aren’t a 1:1 substitution). Leftover Cherry Balsamic Salad Dressing This recipe will make more dressing than you’ll likely use on the actual salad (unless you really love lots of salad dressing). The dressing stores in an airtight container in the fridge for 5-7 days, so while you could halve the dressing recipe, why not make the full amount and use it on other salads throughout the week? Drizzle leftover Cherry Balsamic Salad Dressing on any green salads throughout the week. Or get creative and use the leftover dressing in one of these ways! More fruity salad recipes Strawberry Salad with a citrus vinaigrette Apple Salad with an apple cider vinaigrette Mandarin Orange Salad with an orange poppy seed dressing Strawberry Avocado Salad with candied almonds Fruit Salad Recipe with tons of mixed fruit! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Cherry Balsamic Salad Dressing 5 from 5 votes - Review this recipe A simple salad with mixed greens, red grapes, pear, almonds, dried sweet cherries, and crumbled feta. Drizzle o delicious Cherry Balsamic Salad Dressing for the perfect finishing touch! SAVE TO RECIPE BOX Print Recipe Cherry Balsamic Salad Dressing 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A simple salad with mixed greens, red grapes, pear, almonds, dried sweet cherries, and crumbled feta. Drizzle o delicious Cherry Balsamic Salad Dressing for the perfect finishing touch! Course Salad Cuisine American Keyword Cherry Balsamic Salad Dressing Prep Time 20 minutes minutes Total Time 20 minutes minutes Servings 4 -6 Chelsea Lords Calories 347kcal Author Chelsea Lords Cost $9.72 IngredientsDressing▢ 5 tablespoons 100% black cherry juice▢ 2 tablespoons balsamic vinegar▢ 3 tablespoons white sugar▢ 1/4 teaspoon onion powder▢ 1/2 teaspoon Dijon mustard don't use regular mustard▢ 3 tablespoons olive oilSalad▢ 5-6 cups mixed greens (5 ounces)▢ 1 large pear, thinly sliced▢ 2 teaspoons lemon juice▢ 3/4 cup red grapes▢ 1/2 cup sliced almonds▢ 1/2 cup dried cherries▢ 1/3 cup feta cheese▢ Optional: sliced strawberries InstructionsDRESSING: Combine all the ingredients except the olive oil in a small blender jar; pulse until combined. Drizzle in the olive oil, and pulse again until just combined and emulsified. Alternatively, combine all the ingredients in a jar and shake until well combined. You may need to stir up the sugar as it tends to settle on the bottom.ALMONDS: If desired, toast the almonds (optional) by adding the sliced almonds in a single layer to a completely dry skillet (don't add any oil) and place on medium-high heat. Stir the almonds every 15 seconds for about 1-2 minutes or until the color slightly darkens and they start to smell good-- but watch carefully to prevent burning. You can also use honey-roasted almonds in this salad.SALAD: Thinly slice a large pear and toss with the lemon juice. Slice the red grapes in half. Add the sliced pears, sliced grapes, almonds, and dried cherries to the mixed greens.DRESSING: Toss with the dressing (add to preference; you may not want to add it all) and sprinkle feta cheese on top.STORAGE: This salad (like most) doesn't make good leftovers. If you aren't eating this immediately, keep the ingredients separate from the dressing and toss right before eating. Top with feta after dressing the salad. Video Recipe NotesNote 1: Quantities: The ingredient quantities are a general guideline. Add more or less of your favorite salad fixings depending on your personal preference. Nutrition information is calculated for a serving of the salad with dressing. There are only 84 calories in a serving of just the dressing. Nutrition FactsServing: 6servings | Calories: 347kcal | Carbohydrates: 41g | Protein: 6g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Cholesterol: 11mg | Sodium: 170mg | Potassium: 329mg | Fiber: 5g | Sugar: 29g | Vitamin A: 1189IU | Vitamin C: 15mg | Calcium: 124mg | Iron: 2mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Mini Cheesecakes by Chelsea Lords Indulge in our Mini Cheesecakes with a crisp graham crust, creamy filling, and a glossy strawberry topping. Easy to make and perfect for customizing with your favorite garnishes, from berries to chocolate. We love mini desserts! Try these next: Mini Fruit Tart, Brownie Bites, or Cookie Dough Cups. Why We Love These Mini Cheesecakes Balanced Flavor: Crisp crust and creamy filling. Versatile Toppings: Easy to customize. Consistent Quality: Foolproof recipe. Simple Preparation: Easy and straightforward. Stays Fresh: Good for up to five days. Ingredients In Mini Cheesecakes Graham Cracker Crust Graham cracker crumbs create a sweet, crunchy base. Sugar enhances the sweetness. Melted butter solidifies the crust. Cheesecake Filling Cream cheese offers richness and tang. Sugar sweetens and balances the tang. Sour cream adds smoothness and a hint of tang. Vanilla adds warm flavor. Flour ensures a dense, smooth texture. Eggs provide structure and creaminess. How To Make Mini Cheesecakes Crust: Mix graham crumbs, melted butter, sugar. Filling: Beat cream cheese and sugar. Bake: Avoid cracks with careful baking. Chill: Solidify and enhance flavors. Top: Add toppings during chilling. QUICK TIP Be sure to take the cheesecakes out of the muffin tins before adding the topping. Gooey toppings can slip and slide as you lift the cakes out after you’re done. Take them out of the pan when cool, and top while they’re on a platter or counter. Mini Cheesecake Tips Start with room-temperature cream cheese for a smoother, lump-free batter and avoid overbeating. Use room-temperature sour cream and eggs to ensure even mixing with minimal effort. Mix the batter gently to prevent excess air, which can cause the cheesecakes to crack. Cool the cheesecakes at room temperature to prevent cracking or condensation from rapid temperature changes. STORAGE Refrigerate: Keep in an airtight container in the fridge for up to 5 days. Freezing Not Recommended: May affect texture and taste. More Delicious Cheesecake Recipes Chocolate Cheesecake Mini Oreo Cheesecakes Mini Cinnamon Roll Cheesecakes Caramel Apple Cheesecake Mini Blueberry Cheesecakes FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Mini Cheesecakes 5 from 5 votes - Review this recipe The best Mini Cheesecakes start with a sweet graham cracker crust, then thick cheesecake filling, and a delicious strawberry sauce topping. These cheesecakes are easy to make with detailed step-by-step instructions. Top these cheesecakes however you'd like -- with fresh berries, crushed Oreo cookies or candies, salted caramel sauce, or a chocolate ganache. SAVE TO RECIPE BOX Print Recipe Mini Cheesecakes 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe The best Mini Cheesecakes start with a sweet graham cracker crust, then thick cheesecake filling, and a delicious strawberry sauce topping. These cheesecakes are easy to make with detailed step-by-step instructions. Top these cheesecakes however you'd like -- with fresh berries, crushed Oreo cookies or candies, salted caramel sauce, or a chocolate ganache. Course Dessert Cuisine American Keyword mini cheesecakes Prep Time 25 minutes minutes Cook Time 18 minutes minutes Chilling Time 3 hours hours 35 minutes minutes Total Time 4 hours hours 18 minutes minutes Servings 12 miniature cheesecakes Chelsea Lords Calories 225kcal Author Chelsea Lords Cost $4.27 IngredientsGraham Cracker Crust▢ 1 cup graham cracker crumbs (7 sheets)▢ 1 tablespoon white granulated sugar▢ 2 tablespoons unsalted butter, meltedVanilla Bean Cheesecake Filling▢ 1 ½ packages (12 ounces total) brick-style full-fat cream cheese, at room temperature (See Note 1)▢ ½ cup white granulated sugar▢ ½ cup full fat sour cream, at room temperature▢ 1 vanilla bean (OR 1 teaspoon vanilla bean paste, or 1/2 tablespoon pure vanilla extract)▢ â…› teaspoon fine sea salt▢ â…› cup (2 tablespoons) white flour▢ 2 large eggs, at room temperatureStrawberry Topping▢ 1 cup fresh strawberries, stems removed and coarsely chopped▢ 2 teaspoons white granulated sugar▢ 1 teaspoon fresh lemon juice▢ Optional: fresh strawberries to top the cheesecakes withUS - Metric USMetric InstructionsCRUSTPreheat oven to 325 degrees F. Line a 12-cavity (regular-size) muffin/cupcake pan with cupcake liners.Combine the graham cracker crumbs, white sugar, and melted (but not hot) butter. Divide the mixture between the cupcake liners (about 1 tablespoon per cup) and press into the bottoms. I like to use the lid of a milk container to press the crust into the bottoms evenly.Bake crusts for 5 minutes and then remove from oven. Set aside to cool.CHEESECAKE FILLINGMake sure your cream cheese, sour cream, and eggs are all at room temperature. Reduce the heat to 300 degrees F.In a large bowl, combine the 12 ounces cream cheese and ½ cup white sugar using a hand mixer. Beat at low speeds and in the same direction to reduce beating air into the mixture (which will result in cracks later on). Add the ½ cup sour cream, vanilla bean seeds (or paste or extract), and â…› teaspoon sea salt. Beat on low speed until completely combined.Scrape down the sides and add in the 2 tablespoons white flour. Beat on low speed until combined. Add the first egg and make sure to beat until the egg is completely incorporated. Add the second egg and again, still beating slowly, beat until combined.Divide the batter evenly between the cupcake liners and nearly to the top. Disperse all of the batter evenly between the 12 cupcake liners.Bake cheesecakes for 13 minutes, then turn off oven and leave the door closed for another 10 minutes. Crack the oven door open and allow cheesecakes to cool for 25 minutes; then pull out an place on the counter at room temperature. We are slowly lowering the temperature of the cheesecakes to keep the rising and falling (and resulting cracks) to a minimum.Once the cheesecakes are at room temperature, transfer to the fridge to chill for 2-3 hours.STRAWBERRY SAUCE: Add the 1 cup coarsely chopped strawberries, 2 tablespoons white sugar, and 1 teaspoon lemon juice to a small saucepan. Simmer on low for 10 minutes, mashing up strawberries with the back of a spoon. Remove from heat and allow to come to room temperature. Transfer the mixture to a food processor and blend until smooth. (If strawberry seeds bother you, strain the sauce here by pressing the mixture through a fine mesh sieve.) Place in the fridge to chill before topping cheesecakes.SERVE: When ready to serve, add a spoonful of the strawberry sauce and a fresh strawberry (if desired) to the tops of the mini cheesecakes. Store any leftovers (sauce separate from the cheesecakes) in the fridge. Video Recipe NotesNote 1: Cream cheese: Room-temperature cream cheese becomes creamier when it is mixed and it incorporates much better with the other ingredients. If your cream cheese is too cold, it tends to stay lumpy and the batter doesn’t mix as nicely. With cold cream cheese, there is also a temptation to over-beat the batter which will cause it to rise and fall Nutrition FactsServing: 12g | Calories: 225kcal | Carbohydrates: 19g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 175mg | Potassium: 94mg | Fiber: 1g | Sugar: 14g | Vitamin A: 545IU | Vitamin C: 7mg | Calcium: 50mg | 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.
Grilled Curry Chicken by Chelsea Lords Quick and easy Grilled Curry Chicken features simple marinade ingredients plus a recipe for coconut rice. Try some of our other favorite grilled chicken recipes: this all-purpose Chicken Marinade, this grilled Pineapple Chicken, or these Chicken Kabobs. Grilled Curry Chicken The cold weather keeps me from grilling as often as I’d like, but after an especially warm weekend here in Utah, I had to take advantage of the sunshine and make some grilled chicken. The whole family was feeling curry, so I adapted my Coconut Chicken Curry recipe to make a very quick and easy coconut curry marinade. To keep things simple with this recipe, we use the marinade to infuse the chicken with plenty of flavor and then to become a sauce to coat the grilled chicken. It doesn’t get much easier than that! This meal comes together quickly and while the chicken is grilling, you can use the leftover coconut milk from the marinade to make some coconut rice. How to make Grilled Curry Chicken Whip together the marinade. Blend the seasonings, coconut milk, olive oil, lime zest and juice, soy sauce, and honey. Prep the chicken. Halve large breasts horizontally and then pound the chicken to an even thickness for better grilling. Add chicken to marinade. Let marinate for 2 to 8 hours. Overnight marinating isn’t recommended because the acidity of the marinade will start to dry out the chicken. Grill the chicken. More on this below! Prepare sauce and rice. The coconut rice is easy and uses the rest of the can of coconut milk (leftover from the marinade). The sauce is made from the marinade that was set aside before the chicken was added–it just needs to be heated through and thickened! Serve. Layer the coconut rice, Grilled Curry Chicken, and the sauce on serving plates. Garnish with fresh herbs, chopped nuts, and fresh lime. QUICK TIP Confused about coconut milk? This recipe uses coconut milk, which is different from coconut cream or coconut water. Just as it might sound, coconut water is very thin, and coconut cream is very thick. Coconut milk is in between. Chicken marinating and grilling tips Slice breasts in half before marinating. Slice and/or pound your chicken breasts into evenly thick pieces before marinating. That way they’ll soak up all the delicious flavor from the marinade and they’ll cook evenly. We don’t want to pound the breasts to be flat, just to be even thickness throughout. Even thickness means all parts of the chicken will be done at the same time. I really like this meat mallet, and here’s a good YouTube video that illustrates the pounding process Flip and/or stir. Throughout the marinating process, be sure to flip the bag of chicken breasts to the other side, or stir the breasts in the marinade. We don’t want just one side of the chicken getting flavorful! Generously oil your grill grates. I do this by rolling up a few paper towels, drenching them in oil (canola or vegetable), and with tongs, rubbing the drenched paper towels along the grill grates. This will contribute to a beautiful sear, and ensure the chicken doesn’t stick to the grates. Let the chicken rest. Tented with foil, let the chicken stand for 5-10 minutes before cutting in. This allows the juices to redistribute inside the chicken; this means juicier meat! Serving suggestions Serve Grilled Chicken Curry alongside coconut rice and fresh herbs. Below are some other side dish suggestions: Naan: Heat homemade or store-bought naan on the grill for 20-30 seconds to warm through Asian Cucumber Salad Roasted Vegetables Grilled Chicken Curry could also be chopped into small pieces and served in a lettuce wrap with the rice and cilantro. More curry recipes Curry Chicken Salad served in lettuce wraps or on naan Sweet Potato Curry vegetarian curry Coconut Curry Chicken reader favorite! Yellow Chicken Curry spicy curry and potatoes Chicken Curry simple and easy curry FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Grilled Curry Chicken 5 from 6 votes - Review this recipe Quick and easy Grilled Curry Chicken recipe features simple marinade ingredients plus a recipe for coconut rice. SAVE TO RECIPE BOX Print Recipe Grilled Curry Chicken 5 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Quick and easy Grilled Curry Chicken recipe features simple marinade ingredients plus a recipe for coconut rice. Course Dinner, Main Course Cuisine Indian Keyword Grilled Curry Chicken Prep Time 30 minutes minutes Cook Time 10 minutes minutes Marinating Time 2 hours hours Total Time 2 hours hours 40 minutes minutes Servings 4 servings Chelsea Lords Calories 484kcal Author Chelsea Lords Cost $8.23 Ingredients▢ 2 tablespoons EACH: soy sauce, honey, olive oil▢ 2 large limes (1 tablespoon zest, 1/4 cup juice)▢ 2-3 cloves minced garlic▢ 1 teaspoon ground cumin▢ 2 teaspoons ground coriander seed▢ 2 teaspoons fine sea salt▢ 2 teaspoons yellow curry powder▢ 1/8 teaspoon cayenne pepper, optional▢ 1 can (14 ounces) full-fat coconut milk, divided▢ 1 and 3/4ths pound (~3 large breasts) boneless skinless chicken breasts (or thighs)▢ 1 cup basmati rice▢ Optional: fresh cilantro, fresh lime, finely chopped cashewsUS - Metric USMetric InstructionsMARINADE: Before starting the marinade, keep in mind that you'll remove 3/4 cup of it before adding it to the chicken. In a large bowl, combine the 2 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons olive oil, 1 tablespoon lime zest, 1/4 cup lime juice, 2-3 cloves minced garlic (add to preference, we add 3), 1 teaspoon ground cumin, 2 teaspoons ground coriander seed, 2 teaspoons salt (or to preference), 2 teaspoons yellow curry powder, 1/8 teaspoon cayenne pepper if using, and 1/2 cup coconut milk. (Stir the coconut milk until well integrated before measuring). Whisk all the ingredients together and remove 3/4 cup (for the sauce) and place in the fridge. Pat the chicken breasts dry with a paper towel. Halve thick breasts horizontally and pound the chicken breasts with a meat mallet or the bottom of a frying pan. We don't want to make the breasts thin, just the same thickness throughout to ensure even cooking. Place chicken breasts in a large plastic bag and pour the remaining marinade over the chicken. Knead to coat the chicken, seal the bag without any air, and refrigerate. Marinate for 2-8 hours.PREP GRILL: Make sure the grill grates are clean and greased. Once the grill is preheated to 400 degrees F, dredge a paper towel in vegetable oil and holding it with tongs, rub it all over the grate. GRILL: Grill the chicken until completely cooked through (about 4-6 minutes per side, depending on the heat of the grill and thickness) Chicken should be at 160 degrees F at its thickest part (carryover heat will bring it to 165 degrees). For 1-inch thick breasts grilled at 400 degrees, it takes generally 5 minutes on the first side and 4 minutes on the other side. Use a metal spatula to remove the chicken to a plate and cover immediately with foil to rest for 5-10 minutes.RICE: Combine 1 cup basmati rice, the remaining coconut milk (there should be 1 and 1/2 cups), 1/2 cup water, and 1/2 teaspoon salt (or to taste). Stir and place over high heat. Once boiling, reduce the heat to low and cover the rice. Allow to simmer for 13-18 minutes or until liquid is absorbed. Remove from heat, keep covered, and let stand for 10-15 minutes. Fluff the rice and divide it onto plates.SAUCE: Pour the reserved 3/4 cup marinade into a small pot over high heat. Bring to a boil and boil for 1-2 minutes or until sauce is slightly reduced and thickened. Remove from heat and spoon over grilled chicken.SERVE: Top sauced chicken breasts with fresh cilantro, a squeeze of fresh lime, and finely chopped cashews if desired. Enjoy immediately. Nutrition FactsServing: 4servings | Calories: 484kcal | Carbohydrates: 37.8g | Protein: 30.8g | Fat: 24.6g | Cholesterol: 82.7mg | Sodium: 283mg | Fiber: 2.1g | Sugar: 11.5g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. 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Funfetti Bars by Chelsea Lords Gooey, sweet, and loaded Funfetti Bars feature a chocolate chip cookie base with a delicious candy-packed top. Marshmallows, chocolate-covered pretzels, miniature M&M’s, and sprinkles–who could ask for more? For more Funfetti treats, try these Cake Batter Cookies or Funfetti Cookies! (Funfetti® is the brand name of Pillsbury’s sprinkle-filled cake mix.) Funfetti Bars These loaded bars have it all, from a chocolate chip cookie base to gooey melted marshmallows, and plenty of candy sprinkled on top. My mom made this classic treat for us growing up, and everyone was obsessed with them. In fact, my mom is pretty famous for this recipe along with her Seven-Layer Bars and Caramelitas. When my mom made these bars, she used pre-made cookie dough for the base. While there is certainly nothing wrong with that, I don’t think there’s anything quite like a cookie base made from scratch. So if you’re in a hurry, grab some ready-made cookie dough and if not, I hope you love this chocolate chip cookie bar base — it’s one of our favorites! How to make Funfetti Bars The photo collages above and below this text show the general process of making Funfetti Bars. Make the cookie base. Take your time to really cream the butter and sugars — this will create a great foundation for the cookie bars. Top the baked bars with marshmallows and briefly return to the oven. Meanwhile, chop up the chocolate-covered pretzels. Add chocolate-covered pretzels, miniature M&M’s, and sprinkles (I totally left these out in pictures, but we always have them on the bars!). Let cool fully and then cut into bars. Variation ideas Pretty much any chocolate candy works on top of Funfetti Bars, so chop any leftover candy you have into small pieces and add it on top. Substituted equal amounts of any other chopped candy for the chocolate-covered pretzels and miniature M&M’s. Some ideas include chocolate-covered almonds, chopped candy bars, white chocolate-covered pretzels, and peanut butter M&M’s. Get creative! Make these bars festive by using holiday (or special event) M&M’s and sprinkles. I shared these Spring Confetti Bars a few years ago and they’ve been a huge hit on this site! 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 Funfetti Bars cookie base becomes less flavorful and more cake-like. Let bars cool completely. These bars are best fully cooled — yes, they’re great hot and gooey from the oven, but they are very messy. These bars need at least an hour to cool before cutting them into individual pieces. Use fresh marshmallows. The newer and softer the marshmallows, the better the topping on these bars will taste. Miniature M&M’s can be found on the baking aisle of most grocery stores; they’re labeled as M&M milk chocolate baking bits. If you prefer less sweetness in Funfetti Bars, use semi-sweet chocolate chips in the cookie base. Additionally, you could leave off 1 or 2 of the candy toppings or cut small servings. More cookie recipes Chocolate Cookie Recipe with white and milk chocolate chips Raspberry Gooey Butter Bars Oatmeal Cookies reader favorite recipe! Snickerdoodles Chewy Chocolate Chip Cookies best chocolate chip cookies ever! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Funfetti Bars 5 from 3 votes - Review this recipe Gooey, sweet, and loaded Funfetti Bars feature a chocolate chip cookie base with a delicious candy packed top of marshmallows, chocolate-covered pretzels, miniature M&M's, and sprinkles! SAVE TO RECIPE BOX Print Recipe Funfetti Bars 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Gooey, sweet, and loaded Funfetti Bars feature a chocolate chip cookie base with a delicious candy packed top of marshmallows, chocolate-covered pretzels, miniature M&M's, and sprinkles! Course Dessert, Snack Cuisine American Keyword funfetti bars, Funfetti Cookie Bars Prep Time 10 minutes minutes Cook Time 23 minutes minutes Rest Time 1 hour hour Total Time 1 hour hour 33 minutes minutes Servings 12 servings Chelsea Lords Calories 295kcal Author Chelsea Lords Cost $7.60 IngredientsCookie Bars▢ 6 tablespoons (85g) unsalted butter room temperature▢ 1/2 cup (110g) brown sugar, lightly packed▢ 1/4 cup (55g) white sugar▢ 1 large egg▢ 1 teaspoon pure vanilla extract▢ 1/4 teaspoon baking soda▢ 1/4 teaspoon fine sea salt▢ 1 cup + 2 tablespoons (142g) white flour▢ 1 cup (165g) milk chocolate chips (can also use semi-sweet chocolate chips)Toppings▢ 1 and 1/2 cups (60g) white miniature marshmallows▢ 1/4 cup (50g) miniature M&M's Note 1▢ 3/4 cup (66g) chocolate-covered pretzels, coarsely chopped▢ 2 tablespoons sprinkles InstructionsPREP: Preheat the oven to 325 degrees F. Line an 8 x 8-inch pan with parchment paper (do not skip-- these bars are sticky!) and set aside.COOKIE BASE: In a large bowl, using a hand mixer, cream the room-temperature butter (not melted) with the brown sugar and white sugar. Beat in the egg and vanilla extract. Then add the baking soda, salt, flour, and chocolate chips. Beat until the dough is combined and smooth. It will be a bit wet.BAKE: Press the dough evenly into the bottom of the prepared pan and bake for 19-23 minutes or until lightly golden brown at the edges and firm in the center (shouldn't be glossy).MARSHMALLOWS: Remove from the oven and top with the marshmallows. Bake for 1 and 1/2 more minutes and remove from the oven to a cooling rack.CANDY: Top with the miniature M&M's, coarsely chopped chocolate pretzels, and sprinkles.COOL: Let Funfetti Bars cool at room temperature for at least an hour, then cut into bars (with a hot sharp knife -- run under hot water, dry, cut, repeat), and enjoy. These are best enjoyed within the same day these are made because of the marshmallows on top.STORAGE: If you have some leftovers, you can keep these bars, tightly covered, at room temperature for up to 3 days. They can also be stored in an airtight container in the fridge for up to a week, but the marshmallow does lose flavor and texture. Recipe NotesNote 1: Mini M&M's: Miniature M&M's can be found on the baking aisle of most grocery stores; they're labeled as M&M milk chocolate baking bits. Nutrition FactsCalories: 295kcal 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.
Mint Brownies by Chelsea Lords Easy-to-make Mint Brownies have a thick layer of mint frosting and a soft chocolate ganache topping. During the holidays, make sure to try this variation of Peppermint Brownies. Other brownie recipes you’ll love include Cosmic Brownies and Gluten-Free Brownies. Mint Brownies In my junior year at college, I worked at a Creamery® ice cream and bakery shop in Provo, balancing early morning shifts with classes and evening waitressing. The Creamery, well-known in Provo for its delicious ice cream (especially the Graham Canyon flavor) and baked goods like donuts and mint brownies, was a local favorite. Earning the privilege to cut the fresh mint brownies meant you could snack on the imperfect pieces— a perk I enjoyed often by arriving early. This indulgence turned me into a self-proclaimed mint brownie connoisseur, refusing to accept anything but the best. After months of perfecting my recipe through various trials, I’m thrilled to share my ultimate Mint Brownies with you. Ingredients In Mint Brownies Brownie Mix & Oreos: The brownie mix and its required additional ingredients like flour, sugar, cocoa powder, leavening agents, and flavorings create the brownie base, while finely chopped Oreos add texture and extra chocolate flavor. Frosting & Ganache: Beat together cream cheese, butter, peppermint extract, sea salt, and powdered sugar for a tangy and smooth frosting. Layer it onto cooled brownies, then top with ganache made from melted chocolate chips, heavy cream, and butter for a rich finish. Optional green food coloring can be added to the frosting for a festive look. QUICK TIPIf your brownie mix comes with a fudge layer, leave it out of the mix and spread it onto the brownies straight from the oven instead. How To Make Mint Brownies Prepare and bake the brownie mix according to the package instructions, incorporating finely chopped Oreos into the batter. Once baked and cooled, blend cream cheese, butter, peppermint extract, salt, and powdered sugar to make the frosting, and spread it over the brownies. For the ganache, heat heavy cream and butter, then pour over chocolate chips. Let it sit, stir until smooth, and pour over the frosting. Let the ganache set, then slice the brownies and serve. Mint Brownie Tips Line the pan with parchment for easy removal after adding the mint frosting and ganache. Soften the cream cheese and butter to room temperature to ensure smooth frosting. Finely chop Oreos to blend into the batter, enhancing the chocolate flavor without large chunks. Allow the brownies to cool fully before frosting, chill the frosting before adding ganache, and consider preparing the base ahead of time. For clean cuts, heat the knife with hot water and dry it between slices. STORAGE Storage Tips Store any leftovers in an airtight container in the fridge. Brownies are best eaten within 3-4 days. I don’t recommend freezing these mint brownies; the dairy in the frosting and the ganache don’t do well with freezing and thawing. More Dessert Recipes: Carmelitas caramel-oatmeal bars Brownie Bites with a molten chocolate center 7-Layer Bars sweetened condensed dessert bars Brownie Trifle with cream and fresh berries Chocolate Dip for Fruit with Nutella FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Mint Brownies 5 from 5 votes - Review this recipe Easy-to-make Mint Brownies have a thick layer of mint frosting and a soft chocolate ganache topping. SAVE TO RECIPE BOX Print Recipe Mint Brownies 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Easy-to-make Mint Brownies have a thick layer of mint frosting and a soft chocolate ganache topping. Course Dessert, Snack Cuisine American Keyword mint brownies Prep Time 35 minutes minutes Cook Time 40 minutes minutes Chilling Time 2 hours hours Total Time 3 hours hours 15 minutes minutes Servings 12 -16 bars Chelsea Lords Calories 339kcal Author Chelsea Lords Cost $4.58 Ingredients▢ 1 package (17.8 ounces) brownie mix and the ingredients called for on the package. (I recommend Betty Crocker's Supreme Triple Chunk)▢ 6 regular Oreos, finely chopped (leave the creme filling inside)Frosting▢ 3 ounces full-fat cream cheese▢ 4 tablespoons unsalted butter▢ 1 teaspoon peppermint (not mint) extract▢ 1/16 teaspoon fine sea salt▢ 2 cups powdered sugar▢ Optional: green food coloringGanache▢ 1 cup + 2 tablespoons milk chocolate chips (or semi-sweet chocolate chips if desired)▢ 2/3 cup full-fat heavy cream▢ 1 tablespoon unsalted butterUS - Metric USMetric InstructionsBROWNIES: Preheat the oven to 350 degrees F. Line a 9x9-inch (8x8-inch works, but we prefer 9x9) baking pan with parchment paper, leaving an overhang. Follow package directions to prepare the brownies -- do not add the fudge packet if it came with your brownies (reserve the packet for later). Very finely chop 6 Oreo cookies and add to the brownie ingredients. Stir everything together to make a thick batter. Transfer to the prepared pan and bake according to package instructions, taking care not to overbake. As soon as the brownies are baked, remove from the oven and allow to cool for 3-4 minutes. If you had a fudge packet, spread it over the brownies now. Cover the brownies tightly and place in the fridge (or freezer) while preparing the frosting layer.CREAM CHEESE FROSTING: In a large bowl, beat together the (softened to room temperature; not melted) cream cheese and butter until smooth and creamy. Add in the peppermint extract to preference; we use 1 teaspoon (See Note 1). Add in the salt, food coloring if using, and powdered sugar. Beat until smooth and creamy. Resist the urge to add milk or cream; it will seem like it’s not coming together at first but just keep beating until it does. Scrape down the sides as needed with a spatula. Spread frosting evenly over completely cooled brownies. Return the brownies to the fridge while preparing the ganache.GANACHE: Measure chocolate chips into a heatproof bowl and set aside. Add heavy cream and butter to a glass measuring cup and microwave until steaming hot (but not boiling), about 60 to 90 seconds. Pour the hot cream mixture over the chocolate chips. Do not stir. Cover the bowl with a pot lid or a plate to keep in the heat. Let stand for 5 minutes. Then stir until chocolate is fully melted and smooth. If needed, microwave the mixture for 15 seconds to fully melt. Let ganache stand for 10-15 minutes to thicken. Whisk again and then pour and smooth over the frosting layer. Let brownies stand at room temperature for 30 minutes (to keep the top glossy-- don't immediately refrigerate) and then refrigerate for 2-3 hours or until chocolate topping is firm. SERVE: Using the overhang of parchment paper, remove brownies from the pan and cut with a very sharp knife. To get clean cuts, run your knife under very hot water, dry, and then slice in quick fast cuts. Recipe NotesNote 1: The strength of the peppermint extract varies from brand to brand; I use McCormick extract and 1 teaspoon is perfect for us. Taste the frosting and decide if you'd like more extract, up to 1 and 1/2 teaspoons. Nutrition FactsServing: 16bars | Calories: 339kcal | Carbohydrates: 48.4g | Protein: 3g | Fat: 15.9g | Cholesterol: 23.4mg | Sodium: 109.3mg | Fiber: 1g | Sugar: 38.2g 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.
Dutch Baby (German Pancakes) by Chelsea Lords This Dutch baby (also known as a German pancake) is the best I’ve ever had! It has a light custard base, fluffy sides and edges, and a rich buttery flavor. Dutch Baby Recipe My toddler, is arguably the most enthusiastic breakfast eater I know. Most mornings, he wakes up bright-eyed between 5:30 and 6:00 am, dashes into my room, and eagerly asks for “a big breakfast.” His definition of this “big breakfast” includes: eggs (either scrambled or over medium), bacon, some type of fruit (often clementines), toast, and a choice between waffles, pancakes, crepes, or a German pancake. While I don’t indulge him with his dream breakfast daily, we do enjoy such a feast several times a week, leaving him absolutely elated. Recently, I’ve been refining a Dutch baby recipe. After several tries, I’m thrilled to present it to you today. My boys can’t get enough of it, and I hope you find it as delectable as we do! Ingredients In Dutch Baby Flour: Provides structure and substance. Whole milk: Adds moisture and contributes to a rich texture. Eggs and egg yolk: Bind ingredients, offer structure, and enhance flavor and color. Salt, sugar, vanilla extract, and cinnamon: Enhance and balance flavor, with sugar also aiding in caramelization. Unsalted butter: Adds richness, prevents sticking, and gives a crispy edge. Fresh berries (optional): Offer a sweet and tart contrast. Buttermilk syrup ingredients: Create a rich and flavorful syrup, with baking soda giving it a frothy texture. Each ingredient contributes to the dish’s overall flavor, texture, and appearance, creating the delicious characteristics of a Dutch baby. QUICK TIP Blend the batter. This method is not only the simplest for making the batter but also facilitates pouring it into the hot pan. Blending ensures the batter is lump-free and all ingredients are thoroughly combined. How Do You Eat Dutch Baby Pancakes? Some people roll up Dutch pancakes (topping and all) before they cut the roll into pieces and eat it, or they eat it by hand like a burrito. We like cutting the pancake into large pieces and serving it on a plate with a fork and knife. Either way works. 🙂 Our favorite way to top Dutch pancakes is with fresh berries, a light sprinkle of powdered sugar, and buttermilk syrup. How about this fruit-filled Dutch baby? Arrange fruits like blueberries, raspberries, or sliced peaches over the bottom of the skillet and then pour the batter over top (scattering fruit on top of the batter will keep it from rising as impressively). Some other ways to enjoy Dutch pancakes: fresh lemon juice and powdered sugar (my husband’s family always served it with a lemon butter syrup) maple syrup and fresh berries a scoop of fresh whipped cream and berries (How to make whipped cream tutorial here). sliced bananas and a caramel sauce or dulce de leche vanilla sauce and fresh berries a sprinkle of cinnamon sugar and whipped cream a spoonful of lemon curd and fresh blueberries a dollop of Nutella, peanut butter, or almond butter STORAGEDutch babies rise due to the eggs in the recipe causing expansion during baking. They fall afterward because the steam that initially puffs them up dissipates once they’re removed from the oven. How To Make A Dutch Baby In A Cast Iron Skillet The skillet you use doesn’t have to be cast iron; you can use any oven-safe pan (or baking dish) that is approximately 9 by 12 inches. You can even make a dutch baby in a pie pan! To halve the recipe to the following quantities (for baking in a smaller pan): 1/2 cup white flour 1/2 cup + 3 tablespoons whole milk 1 large egg and 2 large egg yolks 1/4 teaspoon salt 1 and 1/2 tablespoons white sugar 1/2 teaspoon vanilla extract 1/8 teaspoon cinnamon 3 tablespoons butter Follow the same recipe instructions below using the cast iron skillet or pie pan instead of 9×13 pan. Bake for 13-17 minutes (ours takes 15 minutes). Dutch baby: quick tips on how to make them better! Blend the batter: not only is this the easiest way to make the batter, it also makes it easier to pour into the hot pan. Blending the batter will ensure there are no lumps of flour and all the ingredients are well combined. When pouring the batter into the pan, swirl the batter in a figure-8 pattern: This helps give the German pancake peaks and valleys which contributes to a better overall texture. Use a light-colored metal pan: This 9 x 13 pan is my favorite for Dutch babies. Pancakes made in a dark pan will get overly dark. Use a hot skillet or hot pan: This will help the pancake puff and you’ll get those beautiful caramelized edges. Bake in the bottom 1/3 of your oven: I’ve seen the best results from baking lower in the oven. More Breakfast Recipes: Bread Pudding Recipe with a caramel sauce Blueberry Syrup another great topping for a dutch baby! One Pan Breakfast Potatoes and Bacon Chocolate Muffins bakery style Egg Skillet with potatoes & peppers FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Dutch Baby (German Pancakes) 5 from 16 votes - Review this recipe This Dutch baby (also known as a German pancake) is the best I've ever had! It has a light custard base, fluffy sides and edges, and a rich buttery flavor. SAVE TO RECIPE BOX Print Recipe Dutch Baby (German Pancakes) 5 from 16 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Dutch baby (also known as a German pancake) is the best I've ever had! It has a light custard base, fluffy sides and edges, and a rich buttery flavor. Course Breakfast Cuisine American Keyword dutch baby, german pancakes Prep Time 10 minutes minutes Cook Time 20 minutes minutes Total Time 30 minutes minutes Servings 4 servings Chelsea Lords Calories 415kcal Author Chelsea Lords Ingredients▢ 1 cup white all-purpose flour▢ 1 and 1/3 cups whole milk▢ 3 large eggs▢ 1 large egg yolk▢ 1/2 teaspoon fine sea salt (or 1/4 teaspoon table salt)▢ 1 teaspoon pure vanilla extract▢ 3 tablespoons white sugar, optional▢ 1/4 teaspoon ground cinnamon, optional▢ 6 tablespoons unsalted butter▢ Optional: fresh berries for servingButtermilk syrup (optional)▢ 1/4 cup dark brown sugar, loosely measured/not packed (can use light brown sugar)▢ 3/4 cup white, granulated sugar▢ 1/2 cup (8 tablespoons) butter▢ 1/8 teaspoon fine sea salt▢ 1/2 cup buttermilk▢ 1/2 teaspoon baking soda▢ 1 teaspoon vanillaUS - Metric USMetric InstructionsPREP: Preheat the oven to 425 degrees F. Spray a 9x13 pan and generously on the bottom and sides with cooking spray. Cut 6 tablespoons of cold (straight from the fridge) butter into 1 tablespoon pieces. Place the pieces in the prepared pan.COMBINE: In a high-powered blender, combine 1 cup flour, 1 and 1/3 cups whole milk, 3 large eggs, 1 egg yolk, 1/2 teaspoon salt (reduce if using table salt or if sensitive to salt), 1 teaspoon vanilla, 3 tablespoons of white sugar, and (if desired) 1/4 teaspoon ground cinnamon. Before blending mixture, place the prepared pan (with butter in it) in the fully preheated oven.BLEND: Blend the batter until smooth. Check the pan in the oven; the butter should be mostly melted. Pull out the pan and swirl it around to coat all the bottom of the pan with butter. Return to the oven (if needed) until 100% melted. As soon as the butter is completely melted, immediately pour the batter from the blender into the pan. As you pour, pour in a figure-8 pattern.BAKE: Place the pan in the oven and bake for 18-23 minutes or until puffed, lightly browned at edges and peaks, and no longer glossy. (This is right at 20 minutes for me) Remove from the oven.SERVE: Immediately sprinkle on powdered sugar and cut into slices to serve. Serve with fresh berries and buttermilk syrup, if desired. Other serving options are described in the post. Dutch baby is enjoyed right after being made -- it doesn't store well. BUTTERMILK SYRUP (optional): In a medium-sized pot (bigger than you think, as the syrup doubles or triples in volume!), add in the loosely measured 1/4 cup of dark or light brown sugar, 3/4 cup white sugar, 1/2 cup butter, 1/8 teaspoon salt, and 1/2 cup buttermilk. Heat over medium heat and stir occasionally until butter is melted, sugar is dissolved and syrup is smooth. Reduce the heat to low and simmer for 6-8 minutes. Remove from heat and immediately stir in 1/2 teaspoon baking soda. Whisk quickly to dissolve and evenly disperse the soda. The volume of the syrup will greatly increase. Stir in vanilla extract. Serve warm over pancakes. Video Nutrition FactsServing: 4servings | Calories: 415kcal | Carbohydrates: 36.7g | Protein: 11.6g | Fat: 24.3g | Cholesterol: 237.9mg | Sodium: 100.4mg | Fiber: 0.8g | Sugar: 12.9g 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.
Cereal Bars by Chelsea Lords These cereal bars are sweet, crunchy, and filling! They’re packed with oats, cereal, peanut butter, and natural sweeteners then topped with melted chocolate and peanut butter chips. Use leftover oats and peanut butter in this peanut butter granola recipe or these peanut butter overnight oats. Cereal bars without corn syrup Most cereal bars are loaded with corn syrup and brown sugar, which is fine in moderation, but I wanted to create some cereal bars that were slightly healthier. While these bars are definitely still a treat, they’re naturally sweetened and they don’t need any corn syrup! They’re sweet, crunchy, nutty, and chocolate-y. In my opinion, there aren’t too many combos as quintessential as peanut butter and chocolate How to make cereal bars The descriptions below correlate with the photo collages in this post combine peanut butter, honey, and maple syrup; warm in the microwave and then stir until smooth add in the vanilla extract and salt in a separate bowl combine the cocoa krispies (or plain rice krispies) and old fashioned oats stir together add the peanut butter mixture on top of the cereal and oat mixture gently stir being careful to not crush the cereal stir until completely combined; make sure there aren’t dry spots of oats and cereal throughout the bowl press mixture firmly into a lined pan (I recommend a 9×9 pan) combine peanut butter chips and coconut oil in a bowl; melt in the microwave combine chocolate chips and coconut oil in a bowl; melt in the microwave pour the melted chocolate over the bars spread to smooth into one even layer drizzle melted peanut butter chips in stripes across the chocolate layer use a butterknife to swirl the stripes of melted peanut butter chips let cereal bars stand at room temperature to harden cut into bars and enjoy! Cereal bars recipe tips Number 1 tip: press the mixture firmly in the pan: these bars have a tendency to crumble or break if they aren’t packed into the pan. Put some muscle into it and pack the mixture in evenly. If the mixture is feeling too dry: add an additional tablespoon of honey or maple syrup or peanut butter. Make sure the peanut butter and honey mixture evenly coats all of the dry ingredients. It’s easy to miss some of the dry ingredients when mixing, but you’ll end up with dry pockets of cereal in the bars. Use a 9×9 pan: I’ve made these bars many times in an 8×8 or 9×9 pan and final consensus is that we like the 9×9 pan best; they’re slightly less thick and easier to eat. Use the chocolate chip and peanut butter chip combo: instead of having to buy separate chocolate chips and peanut butter chips, Nestle sells a combo of the two which are easy to separate and use in these cereal bars. (Not sponsored). More snack recipes: Chocolate Energy Bites with oats and peanut butter Almond Granola with coconut oil Protein Breakfast Cookies cinnamon roll flavored Yogurt Bowl with 8 recipe variations Trail Mix with 5 recipe variations FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Cereal Bars 5 from 6 votes - Review this recipe These cereal bars are sweet, crunchy, and filling! They're packed with oats, cereal, peanut butter, and natural sweeteners then topped with chocolate and peanut butter SAVE TO RECIPE BOX Print Recipe Cereal Bars 5 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These cereal bars are sweet, crunchy, and filling! They're packed with oats, cereal, peanut butter, and natural sweeteners then topped with chocolate and peanut butter Course Breakfast, Dessert, Snack Cuisine American Keyword cereal bars Prep Time 25 minutes minutes Setting Time 2 hours hours Total Time 2 hours hours 25 minutes minutes Servings 12 -16 bars Chelsea Lords Calories 222kcal Author Chelsea Lords Cost $4.29 Ingredients▢ 1 cup + 2 tablespoons (276g) creamy peanut butter▢ 1/4 cup + 1 tablespoon (96g) honey▢ 1/4 cup pure maple syrup▢ 1 teaspoon vanilla extract▢ 1/8 teaspoon salt▢ 2 and 1/2 cups + 2 tablespoons (123g) Cocoa Krispies (or use Rice Kripsies, but bars are less chocolate-y)▢ 2 cups (212g) old fashioned oatsTopping▢ 3/4 cup (127g) milk chocolate chips (See Note 1)▢ 1/2 cup (90g) peanut butter chips*▢ 1 and 1/2 teaspoons coconut oil separated, or vegetable oil InstructionsPREP: Line an 9x9 baking tray with parchment paper and set aside.WET INGREDIENTS: In a microwave-safe bowl combine the 1 cup + 2 tablespoons peanut butter, 1/4 cup + 1 tablespoon honey, and 1/4 cup maple syrup. Microwave for 30 seconds and then stir until smooth. Stir in the 1 teaspoon vanilla and 1/8 teaspoon salt.DRY INGREDIENTS: In a large bowl, combine the 2 and 1/2 cups + 2 tablespoons Cocoa Krispies and 2 cups old-fashioned oats. Stir.COMBINE: pour the peanut butter mixture over the dry ingredients and stir until everything is well combined. If the mixture is still dry, add a bit more honey and/or peanut butter, 1 tablespoon at at time.TRANSFER TO PAN: transfer the mixture to the prepared 9x9 pan. It will seem like a lot, but it compresses down. Press the mixture firmly and compress as much as you can in the pan; this is integral to the bars staying together. Press with the back of a flat 1 cup measuring cup if needed until well compressed. Place in the fridge while preparing the chocolate topping.CHOCOLATE TOPPING: Microwave 3/4 cup milk chocolate chips with 1 teaspoon coconut oil for 30 seconds. Stir until melted (Return the chocolate to the microwave for 10-15 second bursts if it isn't completely melted.)PEANUT BUTTER TOPPINGS: In another bowl, microwave the 1/2 cup peanut butter chips with remaining 1/2 teaspoon coconut oil for 10-15 seconds (Stir, return to the microwave for 10-15 second bursts until melted and smooth).TOPPING: Using a spatula or the back of a large spoon, spread the melted chocolate over the bars evenly. (A thin layer of chocolate should cover it all). Then drizzle the melted peanut butter chips in horizontal lines across the top of the chocolate. Using a butterknife, drag the lines from top to bottom vertically to create the peanut butter swirl seen in the bars.STORAGE: let bars harden completely at room temperature and then cut into bars. Serve. Store leftover bars in an airtight container at room temperature. Best eaten within 3-4 days. Recipe NotesNote 1: I buy the Nestle peanut butter + chocolate baking chips bag and separate the chips. Nutrition FactsServing: 16bars | Calories: 222kcal | Carbohydrates: 25.5g | Protein: 5.7g | Fat: 11.1g | Cholesterol: 1.8mg | Sodium: 89.6mg | Fiber: 2.2g | Sugar: 14.1g 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.
Shortbread Cookies by Chelsea Lords Shortbread Cookies are melt-in-your-mouth soft with crisp, sugared edges. Drizzle or dip your finished cookies with chocolate for the ultimate shortbread treat! For more shortbread, try these Thumbprint Cookies, Lemon Curd Cookies, or these Toffee Shortbread Cookies. The Best Shortbread Cookies! This recipe is based on one of my favorite cookie recipes from Alison Roman’s “Dining In” Cookbook. Her Chocolate Chip Shortbread Cookies went viral a couple of years ago and of course, I had to try it. I’ve yet to have a shortbread cookie I like as much, and so this recipe is adapted from hers. I swapped salted butter for unsalted butter and then added salt later in the recipe–which I think makes the flavor brighter. Next, I added some cornstarch to make these cookies just a little softer and to give them that “melt-in-your-mouth” quality. I also amped up the vanilla extract just a touch and then added a few drops of almond extract for a very subtle nutty flavor. Instead of adding chocolate chunks, I melted chocolate and piped it over the cookies after they’re baked and cooled. I also liked adding the flaked sea salt on top of the chocolate after baking, instead of adding it to the unbaked cookies. These cookies are ultra buttery, flavorful, and have perfectly crisp sugary edges. Adding a drizzle of chocolate and a sprinkle of sea salt makes these the best Shortbread Cookies ever! Ingredients In Shortbread Cookies Unsalted Butter: Provides the rich, creamy base of the cookie dough and contributes to the tender texture. White Granulated Sugar & Light Brown Sugar: Sweeten the cookies, with brown sugar adding a slight molasses flavor. Vanilla & Almond Extracts: Enhance the cookies’ flavor complexity, with almond extract being optional for a nutty note. Salt: Balances the sweetness and enhances the overall flavor profile of the cookies. Cornstarch: Softens the dough, contributing to a tender, melt-in-your-mouth texture. All-Purpose Flour: The primary structure of the cookies, it gives them body and shape. Egg: Binds the ingredients together and helps create a smooth texture. Crystal Sugar: Coats the cookies for a sweet, crunchy exterior. Chocolate Chips: Provide a rich, chocolatey element, with the type affecting the sweetness and flavor. QUICK TIP Drizzle the cookies with chocolate by melting it in the microwave, transferring to a plastic bag, snipping a small corner, and piping onto the cookies for a fine, delicate finish. How to Make Shortbread Cookies Cube and chill butter: Start with cold butter, cutting it into small cubes for easier creaming. Cream sugars: Mix white and brown sugars with the butter for a balance of crispiness and rich flavor, beating well to aerate. Incorporate flavorings: Add vanilla paste or extract (vanilla paste gives an intense flavor and specks) and almond extract if desired. Combine dry ingredients: Gently mix in cornstarch, salt, and flour just until blended to avoid overmixing. Form dough: If the mixture is crumbly, knead lightly until it forms a cohesive dough. Shape and chill: Form the dough into two 9-inch logs, wrap them tightly, and refrigerate for at least 2 hours. Prepare for baking: Brush logs with beaten egg, then roll in cane sugar and slice into 1/2-inch rounds. Bake: Place on a lined baking sheet and bake at a preheated oven at 350°F (175°C) for 9-11 minutes until just set. Finish with chocolate: Drizzle melted chocolate over cooled cookies and allow to set at room temperature. Enjoy your Shortbread Cookies! Tips for making Shortbread Cookies Use high-quality chilled butter. The main ingredient in Shortbread Cookies is butter — so use a good brand and avoid margarine or butter spread. Don’t skimp on the chilling time. Chilling the dough is vital to the end result, as far as texture and flavor go; don’t rush this step! I personally think these cookies turn out best when chilled overnight. Read more about the importance of chilling your dough here. Roll even logs of dough. The more even and uniform your cylinders of dough are, the better your baked cookies will look. Roll cookies in sugar before baking. This is one of the secrets to Alison Roman’s famous cookies! She brushes a beaten egg on the edges of the cookies and then rolls in sugar which gives you a deliciously crispy edge. I highly recommend this method, but as a quicker alternative, you can quickly toss cut cookies into regular granulated sugar (no egg or liquid needed). Slightly underbake. As soon as the edges and underside are a light brown, these Shortbread Cookies are done. They’ll continue to firm up as they dry and harden. If you wait until the entire cookie is light brown, it’ll be overcooked, too dry, and less flavorful. STORAGE Storage Tips Store cookie dough (tightly wrapped) for up to one week in the refrigerator. To freeze: Cut chilled dough into rounds and freeze individual rounds on a sheet pan in the freezer. Once the dough is fully frozen, transfer it to an airtight bag and store in the freezer for up to one month. Store baked Shortbread Cookies in an airtight container at room temperature. Best enjoyed within 4 days. More Delicious Cookie Recipes Toffee Cookies with chocolate chips No-bake Oreo Truffle Cookies Oatmeal Pecan Cookies reader favorite recipe! Peanut Butter Blossoms with chocolate centers Mexican Wedding Cookies tender and buttery FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Shortbread Cookies 5 from 6 votes - Review this recipe These Shortbread Cookies are melt-in-your-mouth soft with crisp, sugared edges. Drizzle or dip your finished cookies with chocolate for the ultimate shortbread treat! SAVE TO RECIPE BOX Print Recipe Shortbread Cookies 5 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These Shortbread Cookies are melt-in-your-mouth soft with crisp, sugared edges. Drizzle or dip your finished cookies with chocolate for the ultimate shortbread treat! Course Dessert, Snack Cuisine American Keyword shortbread, shortbread cookies Prep Time 25 minutes minutes Cook Time 11 minutes minutes Chilling Time 2 hours hours Total Time 2 hours hours 36 minutes minutes Servings 24 cookies Chelsea Lords Calories 207kcal Author Chelsea Lords Cost $4.50 Ingredients▢ 1 cup (16 tbsp) cold, unsalted butter, cut into small cubes▢ ½ cup white granulated sugar▢ ¼ cup light brown sugar, packed▢ 1½ teaspoons pure vanilla extract▢ â…› teaspoon pure almond extract, optional▢ ¾ teaspoon fine sea salt▢ 1 teaspoon cornstarch▢ 2¼ cups white, all-purpose flour▢ 1 large egg, lightly beaten▢ ½ cup crystal sugar, for rolling cookies in▢ 1 cup milk chocolate chips or semi-sweet or dark chocolate; whichever you preferUS - Metric USMetric InstructionsBUTTER AND SUGARS: Using an electric mixer or a stand mixer (fitted with the paddle attachment), beat together the butter, white sugar, and brown sugar until light and fluffy, about 3 to 5 minutes (don't rush this!). Scrape the sides of the bowl as needed.DRY INGREDIENTS: Beat in the vanilla extract, almond extract, salt, and cornstarch just to combine. Add in the flour and again beat to just combine. Don't over-mix.SHAPE DOUGH: Divide the dough in two equal pieces. Form each piece into a round log shape that is 9 to 9.5 inches long and about 2 inches in diameter. Roll it on the counter to help smooth out (use plastic wrap to avoid touching the dough with hands and warming the butter too much). Wrap tightly in plastic wrap and place in the fridge to chill for 2 hours. May be stored this way for up to a week.BAKE: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat liner. Pour the cane sugar onto a large flat plate and set aside. Removing one log at a time, pull the dough out of the freezer and remove the plastic wrap. Brush the outside of the dough with the beaten egg. Immediately roll the dough log into the cane sugar on the plate.BAKE CONT.: Slice each log into ½-inch-thick cookies. Place cookies on the prepared tray. Bake cookies until edges are *just* beginning to lightly brown, about 8-11 minutes. Watch carefully to avoid overbaked cookies.COOL: Remove from the oven, let cookies stand on sheet pan for 2-3 minutes, and then use a metal spatula to transfer cookies to a cooling rack. Allow to cool completely.CHOCOLATE DRIZZLE: Add chocolate to a bowl and microwave (at 50% power) in bursts of 20 seconds, stirring in between each burst until the chocolate is melted and smooth. Transfer the chocolate to a plastic bag and snip off the tip with scissors. Drizzle completely cooled cookies with chocolate and allow the chocolate to harden at room temperature.STORAGE: Baked cookies are best when used within 2-3 days; store at room temperature in an airtight container. Video Recipe NotesInspired by Alison Roman's shortbread cookies! Nutrition FactsServing: 24cookies | Calories: 207kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 140mg | Potassium: 49mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 256IU | Calcium: 14mg | 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.
Mini Fruit Tart by Chelsea Lords Each Mini Fruit Tart offers a crunchy sugar cookie base filled with smooth, rich cheesecake filling, topped with fresh fruit, and lightly brushed with a sweet apricot glaze. Mini Fruit Tart Recipe My little niece recently turned 2 and I hosted a birthday party for her. I made lots of Mini Fruit Tarts for the party and they were all eaten first. Even though I made more than 50, it wasn’t enough because people kept coming back for more! These tarts are my favorite thing to make for parties. Whether it’s for baby showers, wedding showers, or birthdays, they’re always a hit. They look so pretty that they can even help decorate the party, and every time I make them, someone asks me for the recipe. The best part about these tarts is that they’re easy to make. I even start with ready-made sugar cookie mix! Ingredients In Mini Fruit Tarts Sugar Cookie Mix, Butter, Egg: Combine to form sweet, crisp tart bases. Cream Cheese, Sour Cream: Create a tangy, creamy filling. Orange Juice, Zest: Infuse the filling with citrus flavor. Vanilla, Orange Extracts: Enhance the filling’s taste. Powdered Sugar: Sweetens and thickens the filling. Fresh Fruit, Berries: Top the tarts with a burst of freshness. Apricot or Orange Jam, Water: Form a shiny glaze for the fruit. QUICK TIP No fruit? This recipe is called Mini Fruit Tarts, but feel free to adapt. If you don’t want to use fruit, sprinkle the tops with crushed graham crackers, mini chocolate chips, or drizzle with ice cream toppings. Still delicious! How To Make Mini Fruit Tarts Make the cookie cups: Mix up the sugar cookie dough and bake it in a mini muffin tin to make little cups. Prepare the filling: Mix cream cheese, sour cream, orange juice, zest, vanilla, and sugar to make the filling. Assemble the tarts: Spoon the filling into the cooled cookie cups and add chopped fruit on top. Glaze the fruit: Brush melted jam on the fruit to make it shiny. Enjoy right away: These are best eaten soon after making so the cookie cups stay crisp! Tips For Success When you are making this recipe, there are a few tips to make sure they come out the right size and can be easily removed from the muffin tin. Opt for a high-quality nonstick mini muffin tin to ensure the sugar cookie cups release easily. Thoroughly grease the muffin tin before adding dough. Less cookie dough is better: If you don’t want to measure each ball of dough out, just aim to fill each muffin tin cavity about halfway with dough. Remove the cookie cups from the tin after a couple of minutes to prevent sticking. Diversify fruit toppings for more visually appealing tarts. More Delicious Treats Lemon Bars with a shortbread crust Fruity Pebble Rice Krispie Treats only six ingredients Thumbprint Cookies raspberry-almond flavored Lemon Curd Cookies with a shortbread cookie base Fruit Dip only four ingredients FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Mini Fruit Tart 5 from 2 votes - Review this recipe Each Mini Fruit Tart offers a crunchy sugar cookie base filled with smooth, rich cheesecake filling, topped with fresh fruit, and lightly brushed with a sweet apricot glaze for a touch of shine. SAVE TO RECIPE BOX Print Recipe Mini Fruit Tart 5 from 2 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Each Mini Fruit Tart offers a crunchy sugar cookie base filled with smooth, rich cheesecake filling, topped with fresh fruit, and lightly brushed with a sweet apricot glaze for a touch of shine. Course Dessert, Snack Cuisine American Keyword fruit tart, mini fruit tart Prep Time 25 minutes minutes Cook Time 10 minutes minutes Total Time 35 minutes minutes Servings 35 -37 miniature tarts Chelsea Lords Calories 110kcal Author Chelsea Lords Cost $6.59 IngredientsSugar Cookie Cups▢ 1 package (17.5 ounces) Betty Crocker Sugar Cookie Mix, + ingredients called for (1/2 cup butter and 1 large egg)Orange Cream Cheese Filling▢ 8 ounces (226g) full-fat cream cheese, softened▢ 1/2 cup (113g) full-fat sour cream▢ 1 large orange (2 tablespoons orange juice (32g) and 1 teaspoon finely grated orange zest)▢ 1/2 teaspoon vanilla extract▢ 1/4 teaspoon orange extract, optional▢ 1 cup (125g) powdered sugarTopping▢ Fresh fruit and berries, for topping (such as strawberries, raspberries, blueberries, blackberries, mandarin oranges, kiwi, etc.)▢ 1/3 cup apricot or orange jam▢ 3/4 tablespoon water InstructionsCOOKIE CUPS: Preheat the oven to 350 degrees F. Grease and lightly flour a miniature muffin tin. Prepare the sugar cookie dough according to package directions. Roll balls of dough that will fill the miniature muffin tin 1/2 full (I use a 1 tablespoon measuring spoon filled most of the way full to measure out the dough, then roll it into a ball and put the ball in the muffin tin cavity). Press into the dough with a finger to slightly indent the center.COOKIE CUPS BAKE: Bake for 7-10 minutes or until the tops are very lightly browned or no longer glossy at the edges. (This time will vary based on how much dough you have in the muffin tin so watch carefully). We don't want the cookies over-baked at all or they make for hard/unpleasant fruit tarts. Remove from the oven and immediately press down the centers with the back of a 1/2 teaspoon measuring spoon. Let cool for a couple minutes and then begin gently coaxing them out. Use a butter knife to trace around the edges and a fork to help gently coax out the cookie cup. Or pinch the edges and slowly twist the cookie up and out. Once they are out, you can further press down the center if desired. Let cookies cool the rest of the way on a cooling rack.FILLING: Add softened cream cheese to a large bowl along with the 1/2 cup sour cream, 2 tablespoons orange juice, 1 teaspoon orange zest, 1/2 teaspoon vanilla extract, 1/4 teaspoon orange extract, and 1 cup powdered sugar. Beat with hand mixers until smooth, creamy, and well combined. We love the consistency of this filling, but if you'd like it slightly thicker, you can add a bit more powdered sugar. Place filling in the fridge for 20 minutes to firm up and allow flavors to intensify,ASSEMBLY: Spoon the filling into the completely cooled sugar cookie cups. Add chopped fruit or berries to the top as desired.GLAZE: Combine the 1/3 cup jam and 3/4 tablespoon water in a small microwave-safe bowl and microwave for 15 seconds. Whisk with a fork. With a pastry brush, brush the jam over the top of the fruit on each tart.STORAGE: Mini tarts are best enjoyed within a few hours after making to ensure the sugar cookies don't get soggy. 🙂 If you'd like to store these, keep the components separate -- the filling in an airtight container in the fridge and the cookies in an airtight container at room temperature. Video Recipe NotesRead the tips in the last paragraph for best results! I tried to scatter them throughout the instructions, but they are in greater depth there. Nutrition FactsServing: 37miniature tarts | Calories: 110kcal | Carbohydrates: 14.7g | Protein: 1.3g | Fat: 5.3g | Cholesterol: 16.3mg | Sodium: 113.7mg | Sugar: 9.3g 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.
Brown Butter Oatmeal Cookies by Chelsea Lords These are the BEST Brown Butter Oatmeal Cookies, with plenty of chocolate chips, flaky sea salt, and oats. These cookies are soft, chewy, and tender with crisp edges. Try our other popular cookie recipes like these Chewy Chocolate Chip Cookies or these Oatmeal Chocolate Chip Cookies. Brown Butter Oatmeal Cookies A few weeks ago, I asked for your favorite cookie recipes. After getting so many delicious submissions (and eating way too many cookies while testing them out), these Brown Butter Oatmeal Cookies were voted the winner! Leisa from Texas submitted these cookies and everyone has been completely smitten by them. When asked why this is her favorite cookie recipe she said, “Brown butter baby! I love everything that starts with browning butter. I love the salty gorgeous flakes on top, too! OK – I guess I truly love it because it has chocolate in it–but isn’t that almost a given?” And I have to say, those aspects were the taste testers’ favorite things as well: the browned butter, chocolate, and the flaky salt on top. Not to mention the unforgettable texture of these cookies! If you haven’t browned butter before, it’s very simple to do and gives these cookies a great texture and depth of flavor. If you’re a visual learner, be sure to check out this video for how to brown butter. How to Brown Butter Start by melting the butter (1 cup unsalted butter for this recipe) over medium heat. If possible, use a wide pan with a light-colored bottom. This helps you see the color and keep track of it better. Once the butter is melted, swirl the pan occasionally, and stir constantly with a rubber spatula to ensure the butter is cooking evenly. As the butter melts, it will begin to foam a bit. It will first change to a lemon-yellow color, then a light tan color, and then a slightly deeper brown. When it gets to that deeper brown you should also smell a nutty aroma. As soon as you smell that nuttiness, remove the pan from the heat and immediately transfer the browned butter into a (heat-proof) bowl so it can cool. Once the butter is browned you don’t want it to sit in the pan because it will continue to cook and then burn. Watch the butter carefully near the end because it can go from perfectly browned to burned in a very short amount of time! Browned butter sediment You’ll notice you get a little bit of sediment in the browned butter, which is the milk solids that have settled. The sediment does have more of a “burned taste” so you can strain the browned butter through a fine-mesh sieve to get rid of the sediment if you’d like. (I personally like browned butter best with that sediment, because I love the flavor and think it ends up enhancing the overall flavor). The top part–without the solids–is a browned version of ghee. And ghee (clarified butter) is a popular cooking ingredient, so keep that in mind! QUICK TIP Ghee? It sounds so fancy, but ghee is simply melted butter without the sediment. How to make Brown Butter Oatmeal Cookies Before starting the process for these cookies, we brown the butter, which is described in detail above. The two photo collages in this post have numbers that describe what is happening in the text below: Add dark brown sugar to the base of a stand mixer or large bowl. Make sure to use dark brown sugar because it has more moisture in it; we need that to compensate for the loss of moisture in browning the butter. Pour in COOLED brown butter. It’s very important the butter has cooled before being poured into the sugar. If the butter is still hot, it will melt the sugar and make for greasy, flat cookies. Beat for two minutes. Add eggs and vanilla extract and beat some more. Mix in dry ingredients: baking soda, baking powder, salt, and flour. Add dry ingredients to wet. Beat until just combined. Add in the old-fashioned oats. Make sure to use old-fashioned. Quick oats will act like flour and make these cookies dry and less flavorful Add in chocolate chips. We like a mix of milk chocolate and dark chocolate; use your favorite chocolate(s). Mix– and then the dough is finished! Since the butter was melted, it needs time to re-solidify, so the dough needs to chill for an hour. This also gives the dough a chance to intensify its flavor. Roll dough balls that are 30g or 1 and 1/2-tablespoons in size, and place 6 at a time on a sheet pan. Bake for 8-11 minutes at 350 degrees F, and remove. Let the cookies stand on the sheet pan for a few minutes before removing them to a cooling rack. Brown Butter Oatmeal Cookies Tips Use high-quality butter. A primary flavor in these brown butter chocolate chip cookies is butter — use a good brand and avoid margarine or buttery spreads; they won’t brown properly. Don’t skip the chilling time. Chilling is vital to the texture and flavor of these cookies; don’t rush this step or the cookies will spread and burn at the edges. Roll even-sized cookie dough balls. I like to weigh the cookie dough balls using a kitchen scale to ensure they’re all the same size. This process yields uniform cookies that bake evenly. We absolutely love these Brown Butter Oatmeal Cookies and I can’t wait for you to try them! More amazing cookie recipes Caramel Chocolate Cookies Peanut Butter Cookies soft and chewy White Chocolate Macadamia Nut Cookies Shortbread Cookies with a chocolate drizzle Mexican Wedding Cookies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Brown Butter Oatmeal Cookies 5 from 9 votes - Review this recipe The BEST Brown Butter Oatmeal Cookies with plenty of chocolate chips, flaky sea salt, and oats! These cookies are soft, chewy, and tender with crisp edges. SAVE TO RECIPE BOX Print Recipe Brown Butter Oatmeal Cookies 5 from 9 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe The BEST Brown Butter Oatmeal Cookies with plenty of chocolate chips, flaky sea salt, and oats! These cookies are soft, chewy, and tender with crisp edges. Course Dessert, Snack Cuisine American Keyword brown butter oatmeal cookies Prep Time 25 minutes minutes Cook Time 8 minutes minutes Chilling Time 1 hour hour Total Time 1 hour hour 33 minutes minutes Servings 24 cookies Chelsea Lords Calories 246kcal Author Chelsea Lords Cost $4.27 Ingredients▢ 1 cup (2 sticks; 16 tbsp) unsalted butter▢ 1 and 1/2 cups dark brown sugar, packed (Note 1)▢ 2 large eggs▢ 2 teaspoons pure vanilla extract▢ 1 teaspoon baking soda▢ 1 teaspoon sea salt▢ 1/2 teaspoon baking powder▢ 2 cups white all-purpose flour▢ 1 and 3/4 cups old-fashioned oats (do not use quick or steel-cut oats)▢ 1 and 3/4 cups chocolate chips (use milk, semi-sweet, dark, or a combination of 2-3 different chips. We like half milk and half dark!)▢ Flaky salt, for topping (optional)US - Metric USMetric InstructionsBROWN BUTTER: When browning butter, it can go from perfectly browned to burnt in a second's time, so don't leave it unattended. Cut the 1 cup of butter into cubes and then add to a wide pan (light-colored bottom, if you have one). Turn the heat to medium (don't use a higher heat, even if it seems slow at first). Stir the butter constantly with a silicone spatula to keep it moving. Once it's melted, it will start to foam and sizzle a bit; just keep stirring. Stir for about 4-9 minutes or until the butter turns golden brown and the milk solids turn brown. It should smell very nutty, but not burned. As soon as those solids are brown and the butter is a brown shade, scrape every bit of butter (with the spatula) into a heat-proof bowl to stop the butter from cooking (don't leave it in the pan; it will burn). Allow the butter to stand in the heat-proof bowl for 10-15 minutes or until cooled to room temperature. Do not add hot butter to the sugar; it will melt the sugar and cause greasy, flat cookies.ADD SUGAR: In a stand mixer set with a paddle attachment, add the 1 and 1/2 cups packed dark brown sugar (See Note 1). Add in the melted and cooled browned butter. Whisk for 2 minutes at medium high speed..EGGS/VANILLA: Add the 2 eggs and 2 teaspoons vanilla and mix until just combined.DRY: Add the 1 teaspoon baking soda, 1 teaspoon sea salt, 1/2 teaspoon baking powder, and 2 cups flour. Mix until JUST combined making sure to not over-mix the batter (or you'll get dense cookies!) Stir in the 1 and 3/4 cup old fashioned oats and 1 and 3/4 cups chocolate chips until incorporated. Tightly cover and refrigerate the dough for 1 hour. It's very important to chill the dough since we started with melted butter and that butter needs to firm up again so these cookies don't burn and flatten when baking.BAKE PREP: Preheat the oven to 350 degrees F. Line the cookie sheet with parchment paper or a Silpat liner and set aside.BAKE: Scoop balls 1 and 1/2 tablespoons in size (30 grams) and place on the tray. Place only 6 cookies on the tray at a time, allowing plenty of space for the cookies to spread. Bake for 8-11 minutes or until the cookies turn golden brown color just slightly on the edges. Watch the cookies carefully so they are still soft and chewy in the middle (I like to slightly under-bake to ensure that-- around 8 or 9 minutes). Remove the cookies from the oven and if desired, add a few chocolate chips into the tops of the cookies. Sprinkle the top of each cookie with some flaky salt if desired. Let cookies stand on tray for 3-4 minutes and then transfer to a cooling rack.STORAGE: Cookies are best eaten within 2-3 days and best stored in an airtight container at room temperature. Video Recipe NotesNote 1: Brown sugar: Make sure to use dark brown sugar, which has more moisture in it. This compensates for the loss of moisture in browning the butter. Nutrition FactsServing: 24cookies | Calories: 246kcal | Carbohydrates: 33.6g | Protein: 3.1g | Fat: 1.1g | Cholesterol: 37.6mg | Sodium: 158.8mg | Fiber: 1.1g | 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.
